_The rarest Ways of making all manner of Souces and Jellies._
_To souce a Brawn._
Take a fat brawn of two or three years growth, and bone the sides,
cut off the head close to the ears, and cut five collars of a side,
bone the hinder leg, or else five collars will not be deep enough,
cut the collars an inch deeper in the belly, then on the back; for
when the collars come to boiling, they will shrink more in the belly
than in the back, make the collars very even when you bind them up,
not big at one end, & little at the other, but fill them equally,
and lay them again in a soaking in fair water; before you bind them
up, let them be well watered the space of two days, and twice a day
soak & scrape them in warm water, then cast them in cold fair water,
before you roul them up in collors, put them into white clouts, or
sow them up with white tape.
Or bone him whole, & cut him cross the flitches, make but four or
five collars in all, & boil them in cloths, or bind them up with
white tape, then have your boiler ready, make it boil, and put in
your collars of the biggest bulk first, a quarter of an hour before
the other lessor; boil them at the first putting in the space of an
hour with a quick fire, & keep the boiler continually fil'd up with
warm clean liquor, scum off the fat clean still as it riseth; after
an hour let it boil leisurely, and keep it still filled up to the
brim; being fine and tender boil'd, that you may put a straw thorow
it, draw your fire, and let your brawn rest till the next morning.
Then being between hot and cold, take it into molds of deep hoops,
bind them about with packthred, and being cold, take them out and
put them into souce drink made of boil'd oatmeal ground or beaten,
and bran boil'd in fair water; being cold, strain it thorow a
cullender into the tub or earthen pot, put salt into it, and close
up the vessel close from the air.
Or you may make other souse-drink of whey and salt beaten together,
it will make your brawn look more white and better.
_To make Pig Brawn_
Take a white or red Pig, for a spotted one is not so handsome, take
a good large fat one, and being scalded and drawn bone it whole, but
first cut off the head and the hinder quarters, (and leave the bone
in the hinder quarters) the rest being boned cut it into 2 collars
overwart both the sides, or bone the wole Pig but only the head:
then wash them in divers-waters, and let it soak in clean water two
hours, the bloud being well soaked out, take them and dry the
collars in a clean cloth, and season them in the inside with minced
lemon-peel and salt, roul them up, & put them into fine clean
clouts, but first make your collars very equal at both ends, round
and even, bind them up at the ends and middle hard & close with
packthred; then let your Pan boil, and put in the collars, boil them
with water and salt, and keep it filled up with warm water as you do
the brawn, scum off the fat very clean, and being tender boil'd put
them in a hoop as deep as the collar, bind it and frame it even,
being cold put it into your souce drink made of whey and salt, or
oatmeal boil'd and strained, then put them in a pipkin or little
barrel, and stop them close from the air.
When you serve it, dish it on a dish and plate, the two collars, two
quarters and head, or make but two collars of the whole Pig.
_To garnish Brawn or Pig Brawn._
Leach your brawn, and dish it on a plate in a fair clean dish, then
put a rosemary branch on the top being first dipped in the white of
an egg well beaten to froth, or wet in water and sprinkled with
flour, or a sprig of rosemary gilt with gold; the brawn spotted also
with gold and silver leaves, or let your sprig be of a streight
sprig of yew tree, or a streight furz bush, and put about the brawn
stuck round with bay-leaves three ranks round, and spotted with red
and yellow jelly about the dish sides, also the same jelly and some
of the brawn leached, jagged, or cut with tin moulds, and carved
lemons, oranges and barberries, bay-leaves gilt, red beets, pickled
barberries, pickled gooseberries, or pickled grapes.
_To souce a Pig._
Take a pig being scalded, cut off the head, and part it down the
back, draw it and bone it, then the sides being well cleansed from
the blood, and soaked in several clean waters, take the pig and dry
the sides, season them with nutmeg, ginger, and salt, roul them and
bind them up in clean clouts as the pig brawn aforesaid, then have
as much water as will cover it in a boiling pan two inches over and
two bottles of white-wine over and above; first let the water boil,
then put in the collars with salt, mace, slic't ginger,
parsley-roots and fennil-roots scraped and picked; being half boiled
put in two quarts of white-wine, and when it is boil'd quite, put in
slices of lemon to it, and the whole peel of a lemon.
_Otherways in Collars._
Season the sides with beaten nutmeg, salt, and ginger, or boil the
sides whole or not bone them; boil also a piece or breast of veal
with them, being well joynted and soaked two hours in fair water,
boil it in half wine and half water, mace, slic't ginger, parsley,
and fennil-roots, being boil'd leave it in this souce, and put some
slic't lemon to it, with the whole pieces: when it is cold serve it
with yellow, red, and white jelly, barberries, slic't lemon, and
lemon-peel.
Or you may make but one collar of both the sides to the hinder
quarters, or bone the two sides, and make but two collars of all,
and save the head only whole, or souce a pig in quarters or halves,
or make of a good large fat pig but one collar only, and the head
whole.
Or souce it with two quarts of white wine to a gallon of water, put
in your wine when your pig is almost boil'd, and put to it four
maces, a few cloves, two races of slic't ginger, salt, a few
bay-leaves, whole pepper, some slices of lemon, and lemon-peel;
before you boil your pig, season the sides or collars with nutmeg,
salt, cloves, and mace.
_To souce a Pig otherways._
Scald it and cut it in four quarters, bone it, and let it ly in
water a day and a night, then roul it up (like brawn) with sage
leaves, lard in thin slices, & some grated bread mix't with the
juyce of orange, beaten nutmeg, mace, and salt: roul it up in the
quarters of the pig very hard and binde it up with tape, then boil
it with fair water, white-wine, large mace, slic't ginger, a little
lemon-peel, a faggot of sweet herbs, and salt; being boil'd put it
in an earthen pot to cool in the liquor, and souce there two days,
then dish it out on plates, or serve it in collars with mustard and
sugar.
_Otherways._
Season the sides with cloves, mace, and salt, then roul it in
collars or sides with the bones in it; then take two or 3 gallons of
water, a pottle of white-wine, and when the liquor boils put in the
pig, with mace, cloves, slic't ginger, salt, bay-leaves, and whole
pepper; being half boil'd, put in the wine, _&c._
_Otherways._
Season the collars with chopped sage, beaten nutmeg, pepper, and
salt.
_To souce or jelly a Pig in the Spanish fashion._
Take a pig being scalded, boned, and chined down the back, then soak
the collars clean from the blood the space of two hours, dry them in
a clean cloth, and season the sides with pepper, salt, and minced
sage; then have two dryed neats-tongues that are boil'd tender and
cold, that they look fine and red, pare them and slice them from end
to end the thickness of a half crown piece, lay them on the inside
of the seasoned pig, one half of the tongue for one side, and the
other for the other side; then make two collars and bind them up in
fine white clouts, boil them as you do the soust pigs with wine,
water, salt, slic't ginger and mace, keep it dry, or in souce drink
of the pig brawn.
If dry serve it in slices as thick as a trencher cut round the
collar or slices in jelly, and make jelly of the liquor wherein it
was boil'd, adding to it juyce of lemon, ising-glass, spices, sugar
clarified with eggs, and run it through the bag.
_How to divide a Pig into Collars divers ways,
either for Pig Brawn, or soust Pig._
1. Cut a large fat Bore-pig into one collar only, bone it whole, and
not chine it, the head only cut off.
2. Take out the hinder-quarters and buttocks with the bones in them,
bone all the rest whole, only the head cut off.
3. Take off the hinder quarters and make two collars, bone all the
rest, only cut off the head & leave it whole.
4. Cut off the head, and chine it through the back, and collar both
sides at length from end to end.
5. Chine it as before with the bones in, and souce it in quarters.
_To souce a Capon._
Take a good bodied Capon, young, fat, and finely pulled, drawn and
trussed, lay it in soak two or three hours with a knuckle of veal
well joynted, and after set them a boiling in a fine deep brass-pan,
kettle, or large pipkin, in a gallon of fair water; when it boils,
scum it, and put in four or five blades of mace, two or three races
of ginger slic't, four fennil-roots, and four parsley-roots, scraped
and picked, and salt. The Capon being fine and tender boild take it
up, and put it in other warm liquor or broth, then put to your
souced broth a quart of white-wine, and boil it to a jelly; then
take it off, and put it into an earthen pan or large pipkin, put
your capon to it, with two or three slic't lemons, and cover it
close, serve it at your pleasure, and garnish it with slices and
pieces of lemon, barberries, roots, mace, nutmeg, and some of the
jelly.
Some put to this souc't capon, whole pepper, & a faggot of sweet
herbs, but that maketh the broth very black.
In that manner you may souce any Land Fowl.
_To souce a Breast of Veal, Side of Lamb, or any Joynt
of Mutton, Kid, Fawn, or Venison._
Bone a breast of veal & soak it well from the blood, then wipe it
dry, and season the side of the breast with beaten nutmeg, ginger,
some sweet herbs minced small, whole coriander-seed, minced
lemon-peel, and salt, and lay some broad slices of sweet lard over
the seasoning, then roul it into a collar, and bind it up in a white
clean cloth, put it into boiling liquor, scum it well, and then put
in slic't ginger, slic't nutmeg, salt, fennil, and parsley-roots,
being almost boild, put in a quart of white-wine, and when it is
quite boild take it off, and put in slices of lemon, the peel of two
lemons whole, and a douzen bay leaves, boil it close covered to make
the veal look white.
Thus you may do a breast of mutton, either roul'd, or with the bones
in, and season them with nutmeg, pepper & salt, roul them, & bake
them in a pot with wine and water, any Sea or Land fowl, being
stuffed or farsed; and filled up with butter afterwards, and served
dry, or lard the Fowls, bone and roul them.
_To souce a Leg of Veal._
Take a leg of veal, bone it and lard it, but first season the lard
with pepper, cloves, & mace, lard it with great lard as big as your
little finger, season the veal also with the same seasoning & some
salt with it; lard it very thick then have all manner of sweet herbs
minc't and strew'd on it, roul it like a collar of brawn, and boil
it or stew it in the oven in a pipkin, with water, salt, and
white-wine, serve it in a collar cold, whole or in slices, or put
away the liquor, and fill it up with butter, or bake it with butter
in a roul, jelly it, and mix some of the broth with almond milk, and
jellies in slices of two collars, when you serve it.
_Otherways._
Stuff or farse a leg of veal; with sweet herbs minc't, beef-suet,
pepper, nutmeg, and salt, collar it, and boil or bake it; being
cold, either serve it dry in a collar, or in slices, or in a whole
collar with gallendines of divers sorts, or in thin slices with oyl
and vinegar.
Thus you may dress any meat, venison, or Fowls.
_To souce Bullocks Cheeks, a Flank, Brisket, or Rand of Beef,_ &c.
Take a bullocks cheek or flank of beef and lay it in peter salt four
days, then roul it as even as you can, that the collar be not bigger
in one place than in another boil it in water and salt, or amongst
other beef, boil it very tender in a cloth as you do brawn, and
being tender boil'd take it up, and put it into a hoop to fashion it
upright and round, then keep it dry, and take it out of the clout,
and serve it whole with mustard and sugar, or some gallendines. If
lean, lard it with groat Lard.
_To collar a Surloin, Flank, Brisket, Rand, or Fore-Rib of Beef._
Take the flank of beef, take out the sinewy & most of the fat, put
it in pickle with as much water as will cover it, and put a handful
of peter-salt to it, let it steep three days and not sift it, then
take it out and hang it a draining the air, wipe it dry, then have a
good handful of red sage, some tops of rosemary, savory, marjoram,
tyme, but twice as much sage, mince them very small, then take
quarter of an ounce of mace, and half as many cloves with a little
ginger, and half an ounce of pepper, and likewise half an ounce of
peter-salt; mingle them together, then take your beef, splat it, and
lay it even that it may roul up handsomely in a collar; then take
your seasoning of herbs and spices, and strow it all over, roul it
up close, and bind it fast with packthred, put it into an earthen
pipkin or pot, and put a pint of claret wine to it, an onion and two
or three cloves of garlick, close it up with a piece of course
paste, and bake it in a bakers oven, it will ask six hours soaking.
_To souce a Collar of Veal in the same manner,
or Venison, Pork, or Mutton._
Take out the bones, and put them in steep in the picle with
peter-salt, as was aforesaid, steep them three days, and hang them
in the air one day, lard them (or not lard them) with good big lard,
and season the lard with nutmeg, pepper, and herbs, as is aforesaid
in the collar of beef, strow it over with the herbs, and spices,
being mingled together, and roul up the collar, bind it fast, and
bake it tender in a pot, being stopped close, and keep it for your
use to serve either in slices or in the whole collar, garnish it
with bays and rosemary.
_To make a Jelly for any kind of souc't Meats, Dishes,
or other Works of that nature._
Take six pair of calves feet, scald them and take away the fat
betwixt the claws, & also the long shank-bones, lay them in soak in
fair water 3 or 4 hours, and boil them in two gallons of fair
spring-water, to three quarts of stock; being boild strain it
through a strainer, & when the broth is cold, take it from the
grounds, & divide it into three pipkins for three several colours,
to every pipkin a quart of white-wine, and put saffron in one,
cutchenele in another, and put a race of ginger, two blades of mace,
and a nutmeg to each pipkin, and cinamon to two of the pipkins, the
spices being first slic't, then set your pipkins on the fire, and
melt the jelly; then have a pound and a half of sugar for each
pipkin: but first take your fine sugar being beaten, and put in a
long dish or tray, and put to it whites of eighteen eggs, and beat
them well together with your rouling pin, and divide it into three
parts, put each part equally into the several pipkins, and stir it
well together; the broth being almost cold, then set them on a
charcoal fire and let them stew leisurely, when they begin to boil
over, take them off, let it cool a little, run them through the bags
once or twice and keep it for your use.
For variety sometimes in place of wine, you may use grapes stamped
and strained, wood-sorrel, juyce of lemons, or juyce of oranges.
_To jelly Hogs or Porkers Feet, Ears, or Snouts._
Take twelve feet, six ears, & six snouts or noses, being finely
scalded, & lay them in soak twenty four hours, shift & scrape them
very white, then boil them in a fair clean scoured brass pot or
pipkin in three gallons of liquor, five quarts of water, three of
wine-vinegar, or verjuyce, and four of white-wine, boil them from
three gallons to four quarts waste, being scum'd, put in an ounce of
pepper whole, an ounce of nutmegs in quarters, an ounce of ginger
slic't, and an ounce of cinamon, boil them together, as is
abovesaid, to four quarts.
Then take up the meat, and let them cool, divide them into dishes, &
run it over with the broth or jelly being a little first setled,
take the clearest, & being cold put juice or orange over all, serve
it with bay-leaves about the dish.
_To make a Crystal Jelly._
Take three pair of calves feet, and scald off the hair very clean,
knock off the claws, and take out the great bones & fat, & cast them
into fair water, shift them three or four times in a day and a
night, then boil them next morning in a glazed pipkin or clean pot,
with six quarts of fair spring water, boil it and scum it clean,
boil away three quarts or more; then strain it into a clean earthen
pan or bason, & let it be cold: then prepare the dross from the
bottom, and take the fat of the top clean, put it in a large pipkin
of six quarts, and put into it two quarts of old clear white-wine,
the juyce of four lemons, three blades of mace, and two races of
ginger slic't; then melt or dissolve it again into broth, and let it
cool. Then have four pound of hard sugar fine beaten, and mix it
with twelve whites of eggs in a great dish with your rouling pin,
and put it into your pipkin to your jelly, stir it together with a
grain of musk and ambergriese, put it in a fine linnen clout bound
up, and a quarter of a pint of damask rose-water, set it a stewing
on a soft charcoal fire, before it boils put in a little ising
glass, and being boil'd up, take it, and let it cool a little, and
run it.
_Other Jelly for service of several colours._
Take four pair of calves feet, a knuckle of veal, a good fleshie
capon, and prepare these things as is said in the crystal jelly:
boil them in three gallons of fair water, till six quarts be wasted,
then strain it in an earthen pan, let it cool, and being cold pare
the bottom, and take off the fat on the top also; then dissolve it
again into broth, and divide it into 4 equal parts, put it into four
several pipkins, as will contain five pints a piece each pipkin, put
a little saffron into one of them, into another cutchenele beaten
with allum, into another turnsole, and the other his own natural
white; also to every pipkin a quart of white-wine, and the juyce of
two lemons. Then also to the white jelly one race of ginger pare'd
and slic't & three blades of large mace, to the red jelly 2 nutmegs,
as much in quantity of cinamon as nutmegs, also as much ginger; to
the turnsole put also the same quantity, with a few whole cloves;
then to the amber or yellow color, the same spices and quantity.
Then have eighteen whites of eggs, & beat them with six pound of
double refined sugar, beaten small and stirred together in a great
tray or bason with a rouling pin divide it into four parts in the
four pipkins & stir it to your jelly broth, spice, & wine, being
well mixed together with a little musk & ambergriese. Then have new
bags, wash them first in warm water, and then in cold, wring them
dry, and being ready strung with packthread on sticks, hang them on
a spit by the fire from any dust, and set new earthen pans under
them being well seasoned with boiling liquor.
Then again set on your jelly on a fine charcoal fire, and let it
stew softly the space of almost an hour, then make it boil up a
little, and take it off, being somewhat cold run it through the bag
twice or thrice, or but once if it be very clear; and into the bags
of colors put in a sprig of rosemary, keep it for your use in those
pans, dish it as you see good, or cast it into what mould you
please; as for example these.
_Scollop shells, Cockle shells, Egg shells, half Lemon,
or Lemon-peel, Wilks, or Winkle shells, Muscle shells,
or moulded out of a butter-squirt._
Or serve it on a great dish and plate, one quarter of white, another
of red, another of yellow, the fourth of another colour, & about the
sides of the dish oranges in quarters of jelly, in the middle whole
lemon full of jelly finely carved, or cast out of a wooden or tin
mould, or run into little round glasses four or five in a dish, on
silver trencher plates, or glass trencher plates.
_The quantities for a quart of Jelly Broth
for the true making of it._
A quart of white-wine, a pound and a half of sugar, eggs, two
nutmegs, or mace, two races of ginger, as much cinamon, two grains
of musk and ambergriese, calves feet, or a knuckle of veal.
Sometimes for variety, in place of wine, use grape-verjuyce; if
juyce of grapes a quart, juyce of lemons a pint, juyce of oranges a
quart, juyce of wood-sorrel a quart, and juyce of quinces a quart.
_How to prepare to make a good Stock for Jellies of all sorts,
and the meats most proper for them, both for service
and sick-folks; also the quantities belonging
to a quart of Jellie._
_For the stock for service._
Two pair of calves feet finely cleansed, the fat and great bones
taken out and parted in halves; being well soaked in fair water
twenty four hours, and often shifted, boil them in a brass pot or
pipkin close covered, in the quantity of a gallon of water, boil
them to three pints, then strain the broth through a clean strong
canvas into an earthen pan or bason; when it is cold take off the
top, and pare off the dregs from the bottom. Put it in a clean well
glazed pipkin of two quarts, with a quart of white-wine, a quarter
of a pint of cinamon-water, as much of ginger-water, & as much of
nutmeg-water, or these spices sliced. Then have two pound of double
refined sugar beaten with eggs, in a deep dish or bason, your jelly
being new melted, put in the eggs with sugar, stir all the foresaid
materials together, and set it astewing on a soft charcoal fire the
space of half an hour or more, being well digested and clear run.
Take out the bone and fat of any meat for jellies, for it doth but
stain the stock, and is the cause that it will never be white nor
very clear.
_Meats proper for Jelly for service or sick folks._
1. Three pair of calves feet.
2. Three pair of calves feet, a knuckle of veal,
and a fine well fleshed capon.
3. One pair of calves feet, a well fleshed capon,
and half a pound of harts-horn of ising-glass.
4. An old cock and a knuckle of veal.
5. Harts horn jelly only, or with a poultrey.
6. Good bodied capons.
7. Ising-glass only, or with a cock or capon.
8. Jelly of hogs feet, ears, and snouts.
9. Sheeps feet, lambs feet, and calves feet.
_Neats feet for a Jelly for a Neats-Tongue._
Being fresh and tender boil'd and cold, lard it with candied cittern
candied orange, lemon, or quinces, run it over with jelly, and some
preserved barberries or cherries.
_To make a Jelly as white as snow of Jorden-Almonds._
Take a pound of almonds, steep them in cold water till they will
blanch, which will be in six hours; being blanched into cold water,
beat them with a quart of rose water: then have a decoction of half
a pound of ising-glass, boil'd with a gallon of fair spring-water,
or else half wine, boil it till half be wasted, then let it cool,
strain it, and mingle it with your almonds, and strain with them a
pound of double refined sugar, the juyce of two lemons, and cast it
into egg shells; put saffron to some of it, and make some of it
blue, some of it green, and some yellow; cast some into oranges, and
some into lemon rindes candied: mix part of it with some almond
paste colored; and some with cheese-curds; serve of divers of these
colours on a great dish and plate.
_To make other white Jelly._
Boil two capons being cleansed, the fat and lungs taken out, truss
them and soak them well in clean water three of four hours; then
boil them in a pipkin, or pot of two gallons or less, put to them a
gallon or five quarts of white wine, scum them, and boil them to a
jelly, next strain the broth from the grounds and blow off the fat
clean; then take a quart of sweet cream, a quart of the jelly broth,
a pound and half of refined sugar, and a quarter of a pint of rose
water, mingle them all together, and give them a warm on the fire
with half an ounce of fine searsed ginger; then set it a cooling,
dish it, or cast it in lemon or orange-peels, or in any fashion of
the other jellies, in moulds or glasses, or turn it into colours;
for sick folks in place of cream use stamped almonds.
_To make Jellies for sauces, made dishes, and other works._
Take six pair of calves feet, scald them and take away the fat
between the claws, as also the great long shank bones, and lay them
in water four or five hours; then boil them in two gallons of fair
spring water, scum them clean and boil them from two gallons to
three quarts, then strain it through a strong canvas, and let the
broth cool; being cold cleanse it from the grounds, pare off the top
and melt it, then put to it in a good large pipkin, three quarts of
white-wine, three races of ginger slic't, some six blades of mace,
a quarter of an ounce of cinamon, a grain of musk, and eighteen
whites of eggs beaten with four pound of sugar, mingle them with the
rest in the pipkin, and the juyce of three lemons, set all on the
fire, and let it stew leisurely; then have your bag ready washed,
and when your pipkin boils up, run it, _&c._
_Harts horn Jelly._
Take half a pound of harts-horn, boil it in fair spring water
leisurely, close covered, and in a well glazed pipkin that will
contain a gallon, boil it till a spoonful will stand stiff being
cold, then strain it through a fine thick canvas or fine boultering,
and put it again into another lesser pipkin, with the juyce of eight
or nine good large lemons, a pound and half of double refined sugar,
and boil it again a little while, then put it in a gally pot, or
small glasses, or cast it into moulds, or any fashions of the other
jellies. It is held by the Physicians for a special Cordial.
Or take half a pound of harts-horn grated, and a good capon being
finely cleansed and soaked from the blood, and the fat taken off,
truss it, and boil it in a pot or pipkin with the harts-horn, in
fair spring water, the same things as the former, _&c._
_To make another excellent Jelly of Harts horn and Ising-glass
for a Consumption._
Take half a pound of ising-glass, half a pound of harts-horn, half a
pound of slic't dates, a pound of beaten sugar, half a pound of
slic't figs, a pound of slic't prunes half an ounce of cinamon, half
an ounce of ginger, a quarter of an ounce of mace, a quarter of an
ounce of cloves, half an ounce of nutmegs, and a little red sanders,
slice your spices, and also a little stick of liquorish and put in
your cinamon whole.
_To make a Jelly for weakness in the back._
Take two ounces of harts-horn, and a wine quart of spring-water, put
it into a pipkin, and boil it over a soft fire till it be one half
consumed, then take it off the fire, and let it stand a quarter of
an hour, and strain it through a fine holland cloth, crushing the
harts-horn gently with a spoon: then put to it the juyce of a lemon,
two spoonfulls of red rose-water, half a spoonful of cinamon-water,
four or five ounces of fine sugar, or make it sweet according to the
parties taste; then put it out into little glasses or pipkins, and
let it stand twenty four hours, then you may take of it in the
morning, or at four of the clock in the afternoon, what quantity you
please. To put two or three spoonfuls of it into broth is very good.
_To make another dish of meat called a Press, for service._
Do in this as you may see in the jelly of the porker, before spoken
of; take the feet, ears, snouts, and cheeks, being finely and tender
boil'd to a jelly with spices, and the same liquor as is said in the
Porker; then take out the bones and make a lay of it like a square
brick, season it with coriander or fennil-seed, and bind it up like
a square brick in a strong canvas with packthred, press it till it
be cold, and serve it in slices with bay-leaves, or run it over with
jellies.
_To make a Sausage for Jelly._
Boil or roast a capon, mince and stamp it with some almond paste,
then have a fine dried neats-tongue, one that looks fine and red
ready boil'd, cut it into little pieces, square like dice, half an
inch long, and as much of interlarded bacon cut into the same form
ready boil'd and cold, some preserved quinces and barberries, sugar,
and cinamon, mingle all together with some scraped ising-glass
amongst it warm; roul it up in a sausage, knit it up at the ends,
and sow the sides; then let it cool, slice it, and serve it in a
jelly in a dish in thin slices, and run jelly over it, let it cool
and lay on more, that cool, run more, and thus do till the dish be
full; when you serve it, garnish the dish with jelly and preserved
barberries, and run over all with juyce of lemon.
_To make Leach a most excellent way in the French Fashion._
Take a quart of sweet cream, twelve spoonfuls of rose-water, four
grains of musk dissolved in rose-water, and four or five blades of
large mace boil'd with half a pound of ising-glass, being steeped
and washed clean, and put to it half a pound of sugar, and being
boil'd to a jelly, run it through your jelly bag into a dish, and
being cold slice it into chequer-work, and serve it on a plate or
glasses, and sometimes without sugar in it, _&c._
_To make the best Almond Leach._
Take an ounce of ising-glass, and lay it two hours in water, shift
it, and boil it in fair water, let it cool; then take two pound of
almonds, lay them in the water till they will blanch, then stamp
them and put to them a pint of milk, strain them, and put in large
mace and slic't ginger, boil them till it taste well of the spice,
then put in your digested ising-glass, sugar, and a little
rose-water, run it through a strainer, and put it into dishes.
Some you may colour with saffron, turnsole, or green wheat, and
blew-bottles for blew.
_To keep Sparagus all the year._
Parboil them very little, and put them into clarified butter, cover
them with it, the butter being cold, cover them with a leather, and
about a month after refresh the butter, melt it, and put it on them
again, then set them under ground being covered with a leather.
* * * * *
* * * *