Anchovies in it, then lay Marrow-bones round the Dish, within them lay
Pigeons boiled round the Dish, and thin slices of Bacon, lay in the
middle upon your Fricasy a powdred Goose boiled, then lay some
sweet-breads of Veal fryed, and balls of Sawsage-meat here and there,
with some Scotch Collops of Veal or of Mutton: Garnish your Dish with
Limon or Orange and some toasts for the Marrow so serve it in.
25. _To make Cracknels._
Take half a Pound of fine Flower, and as much fine Sugar, a few
Coriander seeds bruised, and some Butter rubbed into the Flower, wet it
with Eggs, Rosewater and Cream, make it into a Paste, and rowl it in
thin Cakes, then prick them and bake them; then wash them over with Egg
and a little Rosewater, then dry them again in the Oven to make them
crisp.
26. _To make good Sauce for a boiled Leg of Mutton._
Take the best Prunes and stew them well with white Wine or Claret, and
some whole Spice, then drain them into a Dish and set it over a Chafing
dish of Coles; put to it a little grated Bread, juice of Limon and a
little salt, then lay your Mutton in a Dish, being well boiled with
water and salt, pour your sauce to it:
Garnish your Dish with Limon, Barberries, Parsly, and so serve it in.
27. _To rost Pork without the Skin._
Take any joint of small Pork, not salted and lay it to the fire till the
Skin may be taken off, then take it from the fire and take off the Skin,
then stick it with Rosemary and Cloves, and lay it to the fire again,
then salt it and rost it carefully, then make Sauce for it with Claret
Wine, white bread sliced thin, a little water, and some beaten Cinamon;
boil these well together, then put in some Salt, a little Butter,
Vinegar, or Juice of Limon, and a little sugar, when your Pork is rosted
enough, then flower it, and lay it into a Dish with the Sauce, and
serve it in.
28. _To roste a Pig like Lamb._
Take a Pig--cut it in quarters, and truss it like quarters of Lamb, then
spit it, and rost it till you may take off the Skin, then take the Spit
from the fire, and take the skin clean off, then draw it with Parsly,
and lay it to the fire, baste it with Butter, and when it is enough,
flower it and serve it to the Table with Butter, the Juice of Orange,
and gross Pepper, and a little Salt.
29. _To make Codling Cream._
Take fair Codling Apples, and when you have scalded them very well, peel
them, and put them into warm water over a few Embers covered close till
they are very green, then take a quart of Cream and boil it with a blade
of Mace, and then bruise six of your Codlings very well, and when your
Cream is almost cold, put in your Codlings, and stir them very well over
a slow fire for fear they turn, then put in the yolks of Eggs well
beaten, and what Sugar you think fit, and let it be upon the fire,
stirring it till you think it be enough, then serve it in cold.
30. _A very dainty Summer Dish._
Set a little morning Milk with Runnet, as for a Cheese, when it is come,
slice it out with a thin Slice, and lay it into the Dish you mean to
serve it in, and put to it a little raw Cream, what Wine you please, and
some Sugar, and so eat it.
31. _To Butter Lobsters, Crabs or Crafish._
Take out their Meat and Mince it small, and set it over a Chafing dish
of Coals with a little white Wine, a little Salt, and a blade of Mace,
and when it is very hot, put in some Butter and some Crums of white
bread, then warm the shells against the fire, and fill them again with
their Meat, and so serve them in.
You may do Shrimps or Prawns thus, only you must not put them into the
shells, again, but garnish your Dish with them.
32. _To make a very good Cheese._
Take a Pail full of Morning Milk and Stroakings, and set it together
with two spoonfuls of Runnet, and cover it; when it is come, put it
into the wheying-Cloth gently, and break it as little as you can; when
the Whey is run clean from it, put it into the Vat, and turn it in the
Evening, next morning take it out and salt it a little, and turn it
twice a day upon a clean Board, and when it is a week old, lay it into
some Nettles, and that will mellow it.
Before you set your Milk, you may if you please, colour it with the
juice of Marigolds, Spinage or Sage.
33. _To boil a Rump of Beef._
Take a Rump of Beef a little salted, and boil it in as much Water, as
will cover it, and boil a Net full of hard Lettice with it, and when it
is boiled, take your hard Lettice, some Wine, either White or Claret,
some Gravie, some Butter and some Nutmeg, and warm them together; then
Dish your Meat, and pour your Sauce over it, and garnish your Dish with
Parsley.
34. _To make fritters of Liver or of any other Meat._
Take your Liver, Capon or Veal, parboil it, mince it small, and then put
to it some Cream, Eggs, Spice and Salt, and make it pretty thick, and so
fry them; you may add a little Flower if you will, serve them in with
beaten Spice and Sugar strewed over them.
35. _To make an Almond Pudding to be baked and Iced over._
Take a pound of Almonds blanched and beaten with Rosewater, the Yolks
and Whites of twelve Eggs well beaten and strained, then put in Sugar,
beaten Spice and Marrow, with a little Salt, not in too hot an Oven; let
this be baked; when it is baked, stick it full of blanched Almonds, and
Ice it over with Sugar, Rosewater, and the White of an Egg beaten
together, then set it into the Oven again, that the Ice may rise and
dry, then serve it to the Table with fine Sugar strewed upon the brims
of the Dish.
36. _To souce a Pig in Collars._
Take the two sides of a large fat Pig and bone them, then take Sage,
Salt and grated Nutmeg a good quantity, and strew all over the insides
of them, then roul them up hard, and tie them well with a Tape, then
boil them, and also the Head very well in Salt and Water till they be
tender; then take them out of the Liquor, and lay them to cool, then put
some Vinegar and a Limon sliced into your Liquor, and heat it again, and
when it is cold, put in your Collars and Head, and when they have lain a
week, serve them to the Table with Mustard.
37. _To bake Venison or Mutton to keep six or eight Months._
Take a haunch of Venison, or for want of it, take a large Leg of Mutton,
bone it, and stuff it well with gross Pepper, Cloves, Mace and Nutmeg
mingled, with Salt, then rub it all over with the like, then put it into
a Pot with good store of Butter, and bake it with Houshold Bread, and
let it be pasted over.
Then pour out all the Liquor, and when it is cold, take only the Fat,
and some more Butter, and melt them together in a Stone-Pot set into a
Kettle of boiling water, then pour it into the Pot to your Venison or
Mutton, and so keep it, slice it out, and serve it to the Table with
Mustard and Sugar, and garnish it with Bay Leaves.
38. _To pot Pigeons, or wild Fowl, or a Goose or Rabbits._
Take either of these, and fill their bellies with the before named
Spices and Salt and Butter, and rub them over with the same, then do
just as you do the Venison.
39. _To boil a large Pike and Eels together._
Take a large Pike, and gut him and wash him, and be sure to save what is
good within him, then take two great Eels and scowr them well, throw
away their Heads, gut them, and wash them well, and cut them in pieces,
then boil some white Wine and Water, Salt and sweet Herbs together, with
some whole Spice, and when it boils apace, put in your Fish, and when it
is enough, take some of the Liquor, two Anchovies, some Butter and some
Shrimps taken out of their Shells, and heat all these together, then put
in the yolks of two or three Eggs, and heat all together, then lay some
Sippets of French Bread into your Dish, and set over a Chafingdish of
Coals, and lay your Fish in order upon them, then pour your Sawce all
over it, and garnish your Dish with Shrimps, Barberries and raw Parsley,
so serve it to the Table very hot.
40. _To roste Eels with Bacon._
Take great Eels and scour them well, and throw away the Heads, gut them,
and cut them in pieces, then cut some fat Bacon very thin, and wrap them
in it, and some Bay Leaves, and so tie them fast to the Spit, and roste
them, and baste them well with Claret Wine and Butter, and when they are
enough dredge them over with grated bread, and serve them with Wine,
Butter, and Anchovies; Garnish your Dish as you please.
41. _To make a Pie with Eels and Oisters._
Make your Paste, and roul it thin, and lay it into your baking Pan, then
take great Eels and flay them, and gut them, cut them in pieces, and
wash them, and dry them, then lay some Butter into your Pie, and season
your Eels with Pepper, Salt, Nutmeg, Cloves and Mace, and lay them in,
then cover them all over with greast Oisters, and put in three or four
Bay Leaves, then put in more of your beaten Spices and Salt, then cover
them well with Butter, and put in two or three Spoonfuls of white Wine,
so close it and bake it, then serve it in hot to the Table.
42. _To make a Pie with Parsneps and Oisters very good._
Take your Parsneps tenderly boiled; and slice them thin, then having
your Paste ready laid in your baking-pan, put in a good store of Butter,
then lay in a Lay of Parsneps, and some large Mace, and Pepper cracked,
then some Oisters and Yolks of Eggs hard boiled, then more Spice and
butter, then more Parsneps, then more Oisters, then more hard Eggs, more
Spice, and cover it well, and bake it, and serve it in hot.
43. _To dress Artichoke Suckers._
Take your Suckers of Artichokes, and pare them as you would an Apple,
and cast them into water to keep their Colour; and to take away the
bitterness of them, put also to them the meat which is in the stalks of
great Artichokes, then boil Water and Salt together, and when it is
boiling apace, put in your Suckers and Stalks tied up in a thin Cloth
with a blade or two of Mace, and when they are enough, melt some Butter
and Vinegar together very thick and hot, and a little Pepper with it,
then lay them in a Dish, and pour the Sauce over them, strew on a little
Salt, and about the Dishes, and so serve it in.
44. _To boil Cucumbers._
Take your largest Cucumbers, and wash them and put them into boiling
water made quick with Salt, then when they are boiled enough, take them
and peel them and break them into a Cullender, and when the Water is
well drained from them, put them into a hot Dish, and pour over them
some Butter and Vinegar a little Pepper and Salt, strew Salt on your
Dish brims, lay some of the Rind of them about the Dish cut in several
Fancies, and so serve them to the Table.
45. _To make several Sallads, and all very good._
Take either the stalks of Mallows, or Turnip stalks when they run to
seed, or stalks of the herb Mercury with the seedy head, either of these
while they are tender put into boiling Water and Salt, and boiled
tender, and then Butter and Vinegar over them.
46. _To make a Sallad of Burdock, good for the Stone, another of the
tender stalks of Sow-thistles._
Take the inside of the Stalks of Burdock, and cut them in thin slices,
and lay them in water one whole day, shifting them sometimes, then boil
them, and butter them as you do the forenamed.
Also the tender Stalks of Sow-thistles done in like manner, are very
good and wholsome.
47. _To make a Tart of Spinage._
Take a good quantity of green Spinage, boil it in water and salt, and
drain it well in a Cullender, then put to it plumped Currans, Nutmeg,
Salt, Sugar and Butter, with a little Cream, and the yolks of hard Eggs
beaten fine, then having your Paste ready laid in your baking-pan, lay
in a little butter, and then your Spinage, and then a little Butter
again; so close it, and bake it, and serve it to the Table hot, with
Sugar strewed over it.
48. _Artichoke Cream._
Take the tender bottoms of Artichokes, and beat them in a Mortar, and
pick out all the strings, then boil a quart of Cream with large Mace and
Nutmeg, then put in your bottoms, and when they have boiled a while, put
in the yolks of six Eggs well beaten, and so much Sugar as you think
fit, and heat them together over the fire, then pour it into a Dish, and
when it is cold serve it in with Sugar strewed over it.
49. _To make very fine Rolls for Noble Tables._
Take half a Peck of fine Flower, the yolks of 4 Eggs and a little Salt,
with a Pint of Ale yest, mix them together, and make them into a Paste
with warm Milk and a little Sack, them mould it well, and put it into a
warm Cloth to rise, when your Oven is hot, mould it again, and make it
into little Rolls, and bake them, then rasp them, and put them into the
Oven again for a while, and they will eat very crisp and fine.
50. _To make short Rolls._
Take half a peck of fine Flower, and break into it one pound and half of
fresh Butter very small, then bruised Coriander seeds, and beaten Spice
with a very little Salt and some Sugar, and a Pint of Ale-yest, mix them
well together, and make them into a Paste with warm Milk and Sack:
Then lay into it a warm Cloth to rise, and when your Oven is hot, make
it into Rolls, and prick them, and bake them, and when they are baked,
draw them and cover them till they be cold; these also eat very finely,
if you butter some of them while they are hot.
51. _To dress Soals a fine way._
Take one pair of your largest Soals, and flay them on both sides, then
fry them in sweet Suet tried up with Spice, Bay leaves, and Salt, then
lay them into a Dish, and put into them some Butter, Claret Wine and two
Anchovies, cover them with another Dish, and set them over a Chafingdish
of Coals, and let them stew a while, then serve them to the Table,
garnish your Dish with Orange or Limon, and squeeze some over them.
52. _To stew Fish in the Oven._
Take Soals, Whitings or Flounders, and put them into a Stew-pan with so
much water as will cover them, with a little Spice and Salt, a little
white Wine or Claret, some Butter, two Anchovies, and a bundle of sweet
herbs, cover them and set them into an Oven not too hot; when they are
enough, serve them in; Garnish your Dish wherein they lie with
Barberries, raw Parsley, and slices of Limon, and lay Sippets in the
bottom.
53. _To bake Collops of Bacon and Eggs._
Take a Dish and lay a Pie-plate therein, then lay in your Collops of
Bacon, and break your Eggs upon them.
Then lay on Parsley, and set them into an Oven not too hot, and they
will be rather better than fried.
54. _To make Furmity._
Take some new Milk or Cream, and boil it with whole Spice, then put in
your Wheat or Pearl Barley boiled very tender in several Waters, when it
hath boiled a while, thicken it with the yolks of Eggs well beaten, and
sweeten it with Sugar, then serve it in with fine Sugar on the Brims of
the Dish.
55. _To make Barly Broth._
Take French Barley boiled in several waters, and to a Pound of it, put
three quarts of water, boil them together a while with some whole Spice,
then put in as many Raisins of the Sun and Currans as you think fit,
when it is well boiled, put in Rosewater, Butter and Sugar, and so eat
it.
56. _To make Barley Broth with Meat._
Take a Knuckle of Veal, and the Crag-end of a Neck of Mutton, and boil
them in water and salt, then put in some Barly, and whole Spice, and
boil them very well together, then put in Raisins stoned, and Currans,
and a few Dates stoned and sliced thin; when it is almost enough, put in
some Cream, and boil it a while, then put in plumped Prunes, and the
yolks of Eggs, Rosewater and Sugar, and a little Sack, so serve it in;
Garnsh your Dish with some of the Raisins and Prunes and fine Sugar;
this is very good and nourishing for sick or weak people.
57. _To make Furmity with Meat-Broth._
Boil a Leg of Beef in water and salt, and put in a little whole Spice;
when it is boiled tender; take it up, and put into the Broth some Wheat
ready boiled, such as they sell in the Market, and when that hath boiled
a while, put in some Milk, and let that boil a while, then thicken it
with a little Flower, or the yolks of Eggs, then sweeten it with Sugar,
and eat it.
58. _To make Furmity with Almonds._
Take three Quarts of Cream, and boil it with whole Spice, then put in
some pearled Barley first boiled in several waters, and when they have
boiled together a while, then put in so many blanched Almonds beaten
fine with Rosewater, as you think may be enough, about four Ounces of
Barly to this quantity of Cream will be enough, and four Ounces of
Almonds, boil them well together, and sweeten it with Sugar, and so
serve it in, or eat it by the way, you may put in Saffron if you please.
59. _To make a hasty Pudding._
Take one quart of Cream and boil it, then put in two Manchets grated,
and one pound almost of Currans plumped, a little Salt, Nutmeg and
Sugar, and a little Rosewater, and so let them boil together, stirring
them continually over the Fire, till you see the butter arise from the
Cream, and then pour it into a Dish and serve it in with fine Sugar
strewed on the brims of the Dish.
60. _Another way to make a hasty Pudding._
Take good new milk and boil it, then put in Flower, plumped Currans,
beaten spice, Salt and Sugar, and stir it continually till you find it
be enough, then serve it in with Butter and Sugar, and a little Wine if
you please.
61. _To make Spanish Pap._
Boil a quart of Cream with a little whole Spice, when it is well boiled,
take out the Spice, and thicken it with Rice Flower, and when it is
well boiled, put in the yolks of Eggs, and Sugar and Rosewater, with a
very little Salt, so serve it to the Table either hot or cold, with fine
Sugar strewed on the brims of the Dish.
62. _To make Gravie Broth._
Take a good fleshy piece of Beef, not fat, and lay it down to the fire,
and when it begins to rost, slash it with a Knife to let the Gravie run
out, and continually bast it with what drops from it and Claret Wine
mixed together, and continually cut it, and bast it till all the Gravie
be out, then take this Gravie and set it over a Chafingdish of Coals
with some whole Spice, Limon Pill, and a little Salt, when you think it
is enough, lay some Sippets into another Dish, and pour it in, and serve
it to the Table; Garnish your Dish with Limon and Orange; if you please
you may leave out the Sippets and put in some poach'd Eggs, done
carefully.
63. _To make French Pottage._
Take an equal quantity of Chervil, hard Lettice and Sorrel, or any other
Herb as you like best, in all as much as a Peck will hold pressed down,
pick them well, and wash them, and drain them from the water, then put
them into a Pot with half a pound of fresh Butter, and set them over the
fire, and as the Butter melts, stir them down in it till they are all
within the Butter, then put some water in, and a Crust of bread, with
some whole Cloves and a little Salt, and when it is well boiled, take
out the Crust of bread, and put in the yolks of four Eggs well beaten,
and stir them together over the fire, then lay some thin slices of white
bread into a deep dish, and pour it in.
64. _To make Cabbage Pottage._
Take a Leg of Beef and a Neck of Mutton, and boil them well in water and
salt, then put in good store of Cabbage cut small, and some whole Spice,
and when it is boiled enough, serve it in.
65. _To make a Sallad of cold meat._
Take the brawn of a cold Capon, or a piece of cold Veal, and mince it
very small, with some Limon pill, then put in some Oil, Vinegar, Capers,
Caviare, and some Anchovies, and mix them very well, then lay it in a
Dish in the form of a Star, and serve it in; Garnish your Dish with
Anchovies, Limon and Capers.
66. _To dry a Goose._
Take a fair fat Goose, and powder it about a Month or thereabouts, then
hang it up in a Chimney as you do Bacon, and when it is throughly dry,
boil it well and serve it to the Table with some Mustard and Sugar,
Garnish your Dish with Bay leaves: Hogs Cheeks are very good dried thus.
67. _To dress Sheeps Tongues with Oysters._
Take your Sheeps Tongues about six of them, and boil them in water and
salt till they be tender, then peel them, and slice them thin, then put
them into a Dish with a quart of great Oisters; a little Claret wine
and some whole Spice, let them stew together a while, then put in some
Butter and the yolks of three Eggs well beaten, shake them well
together, then lay some Sippets into a Dish, and put your Tongues upon
them; Garnish your Dish with Oisters, Barberries, and raw Parsley, and
serve it in.
68. _To make a Neats-tongue Pie._
Let two small Neats tongues or one great one be tenderly boiled, then
peel them and slice them very thin, season them with Pepper and Salt,
and Nutmeg; then having your Paste ready laid into your baking-pan, lay
some Butter in the bottom, then lay in your Tongues, and one pound of
Raisins of the Sun, with a very little Sugar, then lay in more butter,
so close it and bake it, then cut it up, and put in the yolks of three
Eggs, a little Claret Wine and Butter, stir it well together, and lay on
the Cover, and serve it; you may add a little Sugar if you please.
69. _A Capon with white Broth._
Take a large Capon, and draw him, and truss him, and boil him in water
and a little salt, with some whole Spice:
When you think it is almost enough, put in one pound of Currans well
washed and picked, four Ounces of Dates stoned and diced thin, and when
they have boiled enough, put in half a pound of sweet Almonds blanched
and beaten fine with Rose-water, strain them in with some of the Liquor,
then put in some Sack and Sugar; then lay some thin slices of white
bread into a deep Dish, and lay your Capon in the midst, then pour your
Broth over it.
Garnish your dish with plumped Raisins and Prunes, and serve it in.
70. _To make a Calvesfoot Pie._
Take six Calves feet tenderly boiled, and cut them in halves, then make
some Paste with fine Flower, Butter, cold Cream and the yolk and white
of one Egg, rowl it very thin, and lay it into your baking-pan, then lay
some butter in the bottom, and then your Calves feet with some large
Mace, half a pound of Raisins of the Sun, half a pound of Currans, then
lay more butter and close it and bake it, then cut it up, and put in the
yolks of three Eggs, some white Wine, Butter and a little Salt, and so
serve it to the Table; Garnish your Dish with pretty Conceits made in
Paste, and baked a little.
71. _To make an Artichoke Pie._
Make your Paste as before named, and roul it thin, and lay it into your
baking-pan.
Then lay in Butter sliced thin, and then your bottoms of Artichokes
tenderly boiled, season it with a little Salt, a little gross Pepper,
and some sliced Nutmeg, with a blade or two of Mace and a little Sugar,
then lay in some Marrow, Candied Orange and Citron Pill, with some
Candied Eringo Roots; then cover it with butter, and close it with your
Paste, and so bake it, then cut it up, and put in white Wine, Butter,
and the yolks of Eggs and Sugar; cover it again, and serve it to the
Table.
72. _To make an Oyster-Pie._
Make your Paste as before, and lay it in your Pan, then lay in Butter,
and then put in as many great Oysters as will almost fill your Pan, with
their Liquor strained, some whole Pepper, Mace and Nutmeg; then lay in
Marrow and the Yolks of hard Eggs, so cover them with Butter, close
them, and bake your Pie, then put in White Wine, Anchovies, Butter and
the Yolks of Eggs; cover it again and serve it the Table.
73. _To make a Pig-Pie._
Take a large Pig and slit it in two, and bone it, onely the two sides,
not the head, then having your Paste ready laid in your Pan, and some
Butter in the bottom, lay in your Pig, season it with Pepper, Salt,
Nutmeg and Mace, and one handful of Sage shred small and mixed with the
Spice and Salt, then lay in more Butter, close it, and bake it.
Serve it in cold with Mustard, and garnish your Dish with Bay Leaves.
If you would eat it hot, you must leave out the Pepper and some of the
Salt, and put in store of Currans, and when it comes out of the Oven,
put in some Butter, Vinegar, and Sugar, and so serve it.
74. _To make a Rasberry Tart._
Take some Puff-paste rolled thin, and lay it into your Baking-Pan, then
lay in your Rasberries and cover them with fine Sugar, then close your
Tart and bake it; then cut it up, and put in half a Pint of Cream, the
yolks of two or three Eggs well beaten, and a little Sugar; then serve
it in cold with the Lid off, and sugar strewed upon the brims of the
Dish.
75. _To make a Carp Pie._
Have your Paste ready laid in your bake-pan, and some Butter in the
bottom.
Then take a large Carp, scale him, gut him, and wash him clean, and dry
him in a Cloth, then lay him into your Pan with some whole Cloves, Mace,
and sliced Nutmeg, with two handfuls of Capers, then put in some White
Wine, and mix some Butter with Salt, and lay all over; then close it,
and bake it; this is very good to be eaten either hot or cold.
76. _To boil a Goose or Rabbits with Sausages._