_To make all manner of Carbonadoes, either of Flesh or Fowl;
as also all manner of fried Meats of Flesh, Collops and Eggs,
with the most exquisite way of making Pancakes, Fritters,
and Tansies._
_To carbonado a Chine of Mutton._
Take a Chine of Mutton, salt it, and broil it on the embers, or
toast it against the fire; being finely broil'd, baste it, and bread
it with fine grated manchet, and serve it with gravy only.
_To carbonado a Shoulder of Mutton._
Take a Shoulder of Mutton, half boil it, scotch it and salt it, save
the gravy, and broil it on a soft fire being finely coloured and
fitted, make sauce with butter, vinegar, pepper, and mustard.
_To carbonado a Rack of Mutton._
Cut it into steaks, salt and broil them on the embers, and being
finely soaked, dish them and make sauce of good mutton-gravy, beat
up thick with a little juyce of orange, and a piece of butter.
_To carbonado a Leg of Mutton._
Cut it round cross the bone about half an inch thick, then hack it
with the back of a knife, salt it, and broil it on the embers on a
soft fire the space of an hour; being finely broil'd, serve it with
gravy sauce, and juyce of orange.
Thus you may broil any hanch of venison, and serve it with gravy
only.
_To broil a chine of Veal._
Cut it in three or four pieces, lard them (or not) with small lard,
season them with salt and broil them on a soft fire with some
branches of sage and rosemary between the gridiron and the chine;
being broil'd, serve it with gravy, beaten butter, and juyce of
lemon or orange.
_To broil a Leg of Veal._
Cut it into rowls, or round the leg in slices as thick as ones
finger, lard them or not, then broil them softly on embers, and make
sauce with beaten butter, gravy, and juyce of orange.
_To carbonado a Rack of Pork._
Take a Rack of Pork, take off the skin, and cut it into steaks, then
salt it, and strow on some fennil seeds whole and broil it on a soft
fire, being finely broil'd, serve it on wine-vinegar and pepper.
_To broil a Flank of Pork._
Flay it and cut it into thin slices, salt it, and broil it on the
embers in a dripping-pan of white paper, and serve it on the paper
with vinegar and pepper.
_To broil Chines of Pork._
Broil them as you do the rack, but bread them and serve them with
vinegar and pepper, or mustard and vinegar.
Or sometimes apples in slices, boil'd in beer and beaten butter to a
mash.
Or green sauce, cinamon, and sugar.
Otherways, sage and onions minced, with vinegar and pepper boil'd in
strong broth till they be tender.
Or minced onions boil'd in vinegar and pepper.
_To broil fat Venison._
Take half a hanch, and cut the fattest part into thick slices half
an inch thick; salt and broil them on the warm embers, and being
finely soaked, bread them, and serve them with gravy only.
Thus you may broil a side of venison, or boil a side, fresh in water
and salt, then broil it and dredge it, and serve it with vinegar and
pepper.
Broil the chine raw as you do the half hanch, bread it and serve it
with gravy.
_To fry Lambs or Kids Stones._
Take the stones, parboil them, then mince them small and fry them in
sweet butter, strain them with some cream, some beaten cinamon,
pepper, and grated cheese being put to it when it is strained, then
fry them, and being fried, serve them with sugar and rose-water.
Thus may you dress calves or lambs brains.
_To carbonado Land or Water Fowl._
Being roasted, cut them up and sprinkle them with salt, then scoch
and broil them and make sauce with vinegar and butter, or juyce of
orange.
_To dress a dish of Collops and Egg the best way for service._
Take fine young and well coloured bacon of the ribs, the quantity of
two pound, cut it into thine slices and lay them in a clean dish,
toste them before the fire fine and crisp; then poche the eggs in a
fair scrowred skillet white and fine, dish them on a dish and plate,
and lay on the colops, some upon them, and some round the dish.
_To broil Bacon on Paper._
Make the fashion of two dripping-pans of two sheets of white paper,
then take two pound of fine interlarded bacon, pare off the top, and
cut the bacon into slices as thin as a card, lay them on the papers,
then put them on a gridiron, and broil them on the embers.
_To broil Brawn._
Cut a Collar into six or seven slices round the Collar, and lay it
on a plate in the oven, being broil'd serve it with juyce of orange,
pepper, gravy, and beaten butter.
_To fry Eggs._
Take fifteen eggs and beat them in a dish, then have interlarded
bacon cut into square bits like dice, and fry them with chopped
onions, and put to them cream, nutmeg, cloves, cinamon, pepper, and
sweet herbs chopped small, (or no herbs nor spice) being fried,
serve them on a clean dish, with sugar and juyce of orange.
_To fry an Egg as round as a Ball._
Take a broad frying posnet, or deep frying pan, and three pints of
clarified butter or sweet suet, heat it as hot as you do for
fritters; then take a stick and stir it till it run round like to a
whirle-pit; then break an egg into the middle of the whirle, and
turn it round with your stick till it be as hard as a soft poached
egg, and the whirling round of the butter or suet will make round as
a ball; then take it up with a slice, and put it in a warm pipkin or
dish, set it a leaning against the fire, so you may do as many as
you please, they will keep half an hour yet be soft; you may serve
them with fried or toasted collops.
_To make the best Fritters._
Take good mutton-broth being cold, and no fat, mix it with flour and
eggs, some salt, beaten nutmeg and ginger, beat them well together,
then have apples or pippins, pare and core them, and cut them into
dice-work, or square bits, and when you will fry them, put them in
the batter, and fry them in clear clarified suet, or clarified
butter, fry them white and fine, and sugar them.
_Otherways._
Take a pint of sack, a pint of ale, some ale-yeast or barm, nine
eggs yolks and whites beaten very well, the eggs first, then all
together, then put in some ginger, salt, and fine flour, let it
stand an hour or two, then put in apples, and fry them in beef-suet
clarified, or clarified butter.
_Other Fritters._
Take a quart of flour, three pints of cold mutton broth, a nutmeg,
a quartern of cinamon, a race of ginger, five eggs, and salt, and
strain the foresaid materials; put to them twenty slic't pippins,
and fry them in six pound of suet.
Sometimes make the batter of cream, eggs, cloves, mace, nutmeg,
saffron, barm, ale, and salt.
Other times flour, grated bread, mace, ginger, pepper, salt, barm,
saffron, milk, sack, or white wine.
Sometimes you may use marrow steeped in musk and rose-water, and
pleasant pears or quinces.
Or use raisins, currans, and apples cut like square dice, and as
small, in quarters or in halves.
_Fritters in the Italian Fashion._
Take a pound of the best Holland cheese or parmisan grated, a pint
of fine flower, and as much fine bisket bread muskefied beaten to
powder, the yolks of four or five eggs, some saffron and rosewater,
sugar, cloves, mace, and cream, make it into stiff paste, then make
it into balls, and fry them in clarified butter. Or stamp this paste
in a mortar, and make the balls as big as a nutmeg or musket bullet.
_Otherways in the Italian Fashion._
Take a pound of rice and boil it in a pint of cream, being boil'd
something thick, lay it abroad in a clean dish to cool, then stamp
it in a stone mortar, with a pound of good fat cheese grated, some
musk, and yolks of four or five hard eggs, sugar, and grated manchet
or bisket bread; then make it into balls, the paste being stiff, and
you may colour them with marigold flowers stamped, violets, blue
bottles, carnations or pinks, and make them balls of two or three
colours. If the paste be too tender, work more bread to them and
flour, fry them, and serve them with scraping sugar and juyce of
orange. Garnish these balls with stock fritters.
_Fritters of Spinage._
Take spinage, pick it and wash it, then set on a skillet of fair
water, and when it boileth put in the spinage, being tender boil'd
put it in a cullender to drain away the liquor; then mince it small
on a fair board, put it in a dish and season it with cinamon,
ginger, grated manchet, fix eggs with the whites and yolks, a little
cream or none, make the stuff pretty thick, and put in some boil'd
currans. Fry it by spoonfuls, and serve it on a dish and plate with
sugar.
Thus also you may make fritters of beets, clary, borrage, bugloss,
or lattice.
_To make Stock-Fritters or Fritters of Arms._
Strain half a pint of fine flower, with as much water, and make the
batter no thicker, than thin cream; then heat the brass moulds in
clarified butter; being hot wipe them, dip the moulds half way in
the batter and fry them, to garnish any boil'd fish meats or stewed
oysters. View their forms.
_Other fried Dishes of divers forms, or Stock-Fritters
in the Italian Fashion._
Take a quart of fine flower, and strain it with some almond milk,
leven, white wine, sugar and saffron; fry it on the foresaid moulds,
or dip clary on it, sage leaves, or branches of rosemary, then fry
them in clarified butter.
_Little Pasties, Balls, or Toasts fried._
Take a boil'd or raw Pike, mince it and stamp it with some good fat
old cheese grated, season them with cinamon, sugar, boil'd currans,
and yolks of hard eggs, make this stuff into balls, toasts or
pasties, and fry them.
_Otherways._
Make your paste into little pasties, stars, half moons, scollops,
balls, or suns.
_Or thus._
Take grated bread, cake, or bisket bread, and fat cheese grated,
almond paste, eggs, cinamon, saffron, and fry them as abovesaid.
_Otherways Pasties to fry._
Take twenty apples or pippins par'd, coard, and cut into bits like
square dice, stew them in butter, and put to them three ounces of
bisket bread, stamp all together in a stone mortar, with six ounces
of fat cheese grated, six yolks of eggs, cinamon, six ounces of
sugar, make it in little Pasties, or half moons, and fry them.
_Otherways._
Take a quart of fine flower, wet it with almond milk, sack,
white-wine, rose-water, saffron, and sugar, make thereof a paste
into balls, cakes, or any cut or carved branches, and fry them in
clarified butter, and serve them with fine scraped sugar.
_To fry Paste out of a Syringe or Butter-squirt._
Take a quart of fine flower, & a litle leven, dissolve it in warm
water, & put to it the flour, with some white wine, salt, saffron,
a quarter of butter, and two ounces of sugar; boil the aforesaid
things in a skillet as thick as a hasty pudding, and in the boiling
stir it continually, being cold beat it in a mortar, fry it in
clarified butter, and run it into the butter through a butter-squirt.
_To make Pancakes._
Take three pints of cream, a quart of flour, eight eggs, three
nutmegs, a spoonful of salt, and two pound of clarified butter; the
nutmegs being beaten, strain them with the cream, flour and salt,
fry them into pancakes, and serve them with fine sugar.
_Otherways._
Take three pints of spring-water, a quart of flour, mace, and nutmeg
beaten, six cloves, a spoonful of salt, and six eggs, strain them
and fry them into Pancakes.
_Or thus._
Make stiff paste of fine flour, rose-water, cream, saffron, yolks of
eggs, salt, and nutmeg, and fry them in clarified butter.
_Otherways._
Take three pints of cream, a quart of flour, five eggs, salt, three
spoonfuls of ale, a race of ginger, cinamon as much, strain these
materials, then fry and serve them with fine sugar.
_To make a Tansie the best way._
Take twenty eggs, and take away five whites, strain them with a
quart of good thick sweet cream, and put to it grated nutmeg, a race
of ginger grated, as much cinamon beaten fine, and a penny white
loaf grated also, mix them all together with a little salt, then
stamp some green wheat with some tansie herbs, strain it into the
cream and eggs, and stir all together; then take a clean frying-pan,
and a quarter of a pound of butter, melt it, and put in the tansie,
and stir it continually over the fire with a slice, ladle, or
saucer, chop it, and break it as it thickens, and being well
incorporated put it out of the pan into a dish, and chop it very
fine; then make the frying pan very clean, and put in some more
butter, melt it, and fry it whole or in spoonfuls; being finely
fried on both sides, dish it up, and sprinkle it with rose-vinegar,
grape-verjuyce, elder-vinegar, couslip-vinegar, or the juyce of
three or four oranges, and strew on good store of fine sugar.
_Otherways._
Take a little tansie, featherfew, parsley, and violets stamp and
strain them with eight or ten eggs and salt, fry them in sweet
butter, and serve them on a plate and dish with some sugar.
_A Tansie for Lent._
Take tansie and all manner of herbs as before, and beaten almond,
stamp them with the spawn of pike or carp and strain them with the
crumb of a fine manchet, sugar, and rose-water, and fry it in sweet
butter.
_Toasts of Divers sorts._
_First, in Butter or Oyl._
Take a cast of fine rouls or round manchet, chip them, and cut them
into toasts, fry them in clarified butter, frying oyl, or sallet
oyl, but before you fry them dip them in fair water, and being
fried, serve them in a clean dish piled one upon another, and sugar
between.
_Otherways._
Toste them before the fire, and run them over with butter, sugar, or
oyl.
_Cinamon Toasts._
Cut fine thin toasts, then toast them on a gridiron, and lay them in
ranks in a dish, put to them fine beaten cinamon mixed with sugar
and some claret, warm them over the fire, and serve them hot.
_French Toasts._
Cut French bread, and toast it in pretty thick toasts on a clean
gridiron, and serve them steeped in claret, sack, or any wine, with
sugar and juyce of orange.
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