of Rabbits trussed finely; when either of these are almost boiled, put
in a Pound of Sausages, and boil them with them, then lay either of
these into a Dish, and the Sausages here and there one, with some thin
Collops of Bacon fryed, then make for Sauce, Mustard and Butter, and so
serve it in.
77. _To make a Fricasie of Veal, Chicken, or Rabbits, or of any thing
else._
Take either of these and cut them into small pieces, then put them into
a frying pan with so much water as will cover them with a little salt,
whole Spice, Limon Pill and a bundle of sweet herbs, let them boil
together till the Meat be tender, then put in some Oysters, and when
they are plumped, take a little Wine, either White or Claret, and two
Anchovies dissolved therein with some Butter, and put all these to the
rest, and when you think your Meat is enough, take it out with a little
Skimmer, and put it into a Dish upon Sippets; then put into your Liquor
the yolks of Eggs well beaten, and mix them over the fire, then pour it
all over your Meat; Garnish your Dish with Barberries, and serve it in;
this Dish you may make of raw meat or of cold meat which hath been left
at Meals.
78. _To make Scotch Collops of Veal or Mutton._
Take your meat and slice it very thin, and beat it with a rolling-pin,
then hack it all over, and on both sides with the back of a Knife, then
fry it with a little Gravie of any Meat, then lay your Scotch Collops
into a Dish over a Chafingdish of Coals, and dissolve two Anchovies in
Claret Wine, and add to it some butter and the yolks of three Eggs well
beaten, heat them together, and pour it over them:
Then lay in some thin Collops of Bacon fryed, some Sausage meat fried,
and the yolks of hard Eggs fryed after they are boiled, because they
shall look round and brown, so serve it to the Table.
79. _To make a Pudding of a Manchet._
Take a Manchet, put it into a Posnet, and fill the Posnet up with Cream,
then put in Sugar and whole Spice, and let it boil leisurely till all
the Cream be wasted away, then put it into a Dish, and take some
Rosewater, and Butter and Sugar, and pour over it, so serve it in with
fine Sugar strewed all over it.
Your Manchet must be chipped before you put it into the Cream.
80. _To make a Calves head Pie._
Make your Paste, and lay it into your Pan as before, then lay in Butter,
and then your Calves Head, being tenderly boiled, and cut in little thin
bits, and seasoned with Pepper, Salt and Nutmeg, then put in some
Oysters, Anchovies and Claret Wine, with some yolks of hard Eggs and
Marrow, then cover it with Butter, and close it and bake it; when it is
baked, eat it hot.
81. _To dry Tongues._
Take some Pump water and Bay salt, or rather refined Saltpeter, which is
better; make a strong Brine therewith, and when the Salt is well melted
in it, put in your Tongues, and let them lie one Week, then put them
into a new Brine, made in the same manner, and in that let them lie a
week longer, then take them out, and dry-salt them with Bay Salt beaten
small, till they are as hard as may be, then hang them in the Chimney
where you burn Wood, till they are very dry, and you may keep them as
long as you please; when you would eat of them, boil them with
[Transcriber's note: word missing] in the Pot as well as Water, for that
will make them look black, and eat tender, and look red within; when
they are cold, serve them in with Mustard and Sugar.
82. _To make Angelot Cheese._
Take some new Milk and strokings together, the quantity of a Pail full,
put some Runnet into it, and stir it well about, and cover it till your
Cheese be come, then have ready narrow deep Moats open at both ends,
and with your flitting Dish fill your Moats as they stand upon a board,
without breaking or wheying the Cheese, and as they sink, still fill
them up, and when you see you can turn them, which will be about the
next day, keep them with due turning twice in a day, and dry them
carefully, and when they are half a year old, they will be fit to be
eat.
83. _To make a Hare-Pie._
Take the flesh of a very large Hare, and beat it in a Mortar with as
much Marrow or Beef Suet as the Hare contains, then put in Pepper, Salt,
Nutmeg, Cloves and Mace, as much as you judge to be fit, and beat it
again till you find they be well mixed, then having your Paste ready in
your Baking-Pan, lay in some Butter, and then your Meat, and then Butter
again; so close it, and bake it, and when it is cold, serve it in with
Mustard and Sugar, and garnish your Dish with Bay leaves; this will keep
much longer than any other Pie.
84. _To rost a Shoulder of Venison or of Mutton in Bloud._
Take the Bloud of either the Deer or the Sheep, and strain it, and put
therein some grated Bread and Salt, and some Thyme plucked from the
Stalks, then wrap your Meat in it and rost it, and when you see the
bloud to be dry upon it, baste it well with butter, and make sauce for
it with Claret Wine, Crums of Bread and Sugar, with some beaten Cinamon,
salt it a little in the rosting, but not too much; you may stick it with
Rosemary if you will.
85. _To stew a Pig._
Lay a large Pig to the Fire, and when it is hot, skin it, and cut it
into divers pieces, then take some white wine and strong broth, and stew
it therein with an Onion or two cut very small, a little Pepper, Salt,
Nutmeg, Thyme, and Anchovies, with some Elder Vinegar, sweet Butter and
Gravie; when it is enough, lay Sippets of French Bread in your Dish, and
put your Meat thereon.
Garnish your Dish with Oranges and Limons.
86. _To make a Fricasie of Sheeps feet._
Take your Sheeps feet tenderly boiled, and slit them, and take out the
knot of hair within, then put them into a Frying-pan with as much water
as will cover them, a little Salt, Nutmeg, a blade of Mace, and a bundle
of sweet herbs, and some plumped Currans; when they are enough, put in
some Butter, and shake them well together, then lay Sippets into a Dish,
and put them upon them with a Skimmer, then put into your Liquor a
little Vinegar, the yolks of two or three Eggs, and heat it over the
fire, and pour it over them; Garnish your Dish with Barberries, and
serve it to the Table.
87. _To make a Steak-Pie with Puddings in it._
Lay your Paste ready in your Pan, and lay some butter in the bottom,
then lay a Neck of Mutton cut into steaks thereon, then take some of the
best of a Leg of Mutton minced small, with as much Beef Suet as Mutton;
season it with beaten Spice and Salt, and a little Wine, Apples shred
small, a little Limon Pill, a little Verjuice and Sugar, then put in
some Currans, and when they are well mixed, make it into Balls with the
yolks of Eggs, and lay them upon the steaks, then put in some Butter and
close your Pie and bake it, and serve it in hot.
88. _To dress Salmon or other Fish by Infusion, a very good way._
Take a Joul of Salmon, or a Tail, or any other part, or any other Fish
which you like, put it into a Pot or Pan, with some Vinegar, Water and
Salt, Spice, sweet herbs, and white Wine; when it is enough, lay it into
a Dish, and take some of the Liquor with an Anchovie or two, a little
Butter and the yolks of Eggs beaten; heat these over the fire, and poure
over your Fish; if you please, you may put in shrimps, but then you must
put in the more Butter; Garnish your Dish with some Limon or Orange, and
some Shrimps.
89. _To make Loaves to Butter._
Take the yolks of twelve Eggs, and six Whites, a little Yeast, Salt and
beaten Ginger, wet some Flower with this, and make it into a Paste, let
it lie to rise a while, and then make it into Loaves, and prick them,
and bake them, then put in white wine and butter and sugar, and serve it
in.
90. _To make a Calves Chaldron Pie, and Puddings also of it._
Take a fat Calves Chaldron boiled tender, and shred it very small, then
season it with beaten spice and salt:
Then put in a pound of Currans and somewhat more, and as much Sugar as
you think fit, and a little Rosewater; then having your Pie ready, fill
it with this, and press it down; close it and bake it, then put some
Wine into it, and so eat it.
If you will make Puddings of it, you must add a little Cream and grated
bread, a little Sack, more Sugar, and the yolks of Eggs, and so you may
bake them, or boil, or fry them.
91. _To make Rice-Cream._
Boil a quart of Cream, then put in two handfuls of Rice Flower, and a
little fine Flower, as much Sugar as is fit, the yolk of an Egg, and
some Rosewater.
92. _To make a Pompion-Pie._
Having your Paste ready in your Pan, put in your Pompion pared and cut
in thin slices, then fill up your Pie with sharp Apples, and a little
Pepper, and a little Salt, then close it, and bake it, then butter it,
and serve it in hot to the Table.
93. _To fry Pompion._
Cut it in thin slices when it is pared, and steep it in Sack a while,
then dip it in Eggs, and fry it in Butter, and put some Sack and Butter
for Sauce, so serve it in with salt about the Dish brims.
94. _To make Misers for Children to eat in Afternoons in Summer._
Take half a Pint of good small Beer, two spoonfuls of Sack, the Crum of
half a penny Manchet, two handfuls of Currans washed clean and dried,
and a little of grated Nutmeg, and a little Sugar, so give it to them
cold.
95. _To fry Toasts._
Take a twopenny white Loaf, and pare away the Crust, and cut thin slices
of it, then dip them first in Cream, then in the yolks of Eggs well
beaten, and mixed with beaten Cinamon, then fry them in Butter, and
serve them in with Verjuice, Butter and Sugar.
96. _To boil or rather stew Carps in their own Blood._
Take two fair Carps, and scowr them very well from slime with water and
a little salt, then lay them in a Dish and open their bellies, take away
their Guts, and save the Blood and Rows in the Dish, then put in a Pint
of Claret Wine, some whole Spice and some Salt, with a little
Horse-Radish Root, then cover them close, and let them stew over a
Chafingdish of Coals, and when they are enough, lay them into a Dish
which must be rubbed with a Shelots, and Sippets laid in, then take a
little of the Liquor, and an Anchovie or two, with a little Butter, heat
them together, and pour it over them, then garnish your Dish with
Capers, Oranges or Limons, and serve it in very hot.
97. _To make Fritters._
Take half a Pint of Sack and a Pint of Ale, a little Yest, the yolks of
twelve Eggs, and six Whites, with some beaten Spice and a very little
salt, make this into thick Batter with fine Flower, then boil your Lard,
and dip round thin slices of Apples in this Batter, and fry them; serve
them in with beaten spice and sugar.
98. _To pickle Coleflowers._
Take some white wine Vinegar and salt, with some whole Spice, boil them
together very well, then put in your Coleflowers, and cover them, and
let them stand upon Embers for one hour, then take them out, and when
they are cold, put them into a Pot, and boil the Liquor again with more
Vinegar, and when it is cold, put it to them, and keep them close from
the Air.
99. _To preserve Orange or Limon Pills in thin slices in Jelly._
Take the most beautiful and thickest Rinds, and then cut them in halves,
and take their Meat clean out, then boil them in several waters till a
straw will run through them, then wash them in cold water, and pick them
and dry them:
Then take to a Pound of these, one quart of water wherein thin slices of
Pippins have been boiled, and that the water feels slippery, take to
this water three pounds of Sugar, and make thereof a Syrup, then put in
your Pills and scald them, and set them by till the next day, then boil
them till you find that the Syrup will jelly, then lay your Pills into
your Glasses, and put into your Syrup the Juice of three Oranges and one
Limon; then boil it again till it be a stiff Jelly, and put it to them.
100. _To make Cakes of the Pulp of Limons, or rather the Juice of
Limons._
Take out all the juice part of the Limon without breaking the little
skins which hold it, then boil some Sugar to a Candy height, and put in
this Juice, and stir it about, and immediately put it into a warm Stove,
and put in fire twice or thrice a day; when you see that it doth Candy
on the one side, then turn them out of the Glasses with a wet knife on
the other upon a sleeked Paper, and then let that candy also, and put
them up in a Box with Papers between them.
101. _To make good minced Pies._
Take one pound and half of Veal parboiled, and as much Suet, shred them
very fine, then put in 2 pound of Raisins, 2 pound of Currans, 1 pound
of Prunes, 6 Dates, some beaten Spice, a few Caraway seeds, a little
Salt, Verjuice, Rosewater and Sugar, to fill your Pies, and let them
stand one hour in the Oven:
When they go to Table strew on fine Sugar.
102. _To make a Loaf of Curds._
Take the Curds of three quarts of Milk rubbed together with a little
Flower, then put in a little beaten Ginger, and a little Salt, half a
Pint of Yest, the yolks of ten Eggs, and three Whites: work these into a
stiff Paste with so much Flower as you see fit, then lay it to rise in a
warm Cloth a while, then put in Butter, Sugar, Sack, and some beaten
Spice, and so serve it in.
103. _To make Cheese Loaves._
Take the Curds of three quarts of Milk, and as much grated Bread as
Curd, the yolks of twelve Eggs, and six Whites, some Cream, a little
Flower, and beaten Spice, a little Salt, and a little Sack; when you
have made it in a stiff Paste with a little flower, roul some of it thin
to fry, and serve them in with beaten Spice and Sugar strewed over them.
Then make the rest into a Loaf, and bake it, then cut it open, and serve
it in with Cream, Butter and Sugar.
104. _To fry Oysters._
Take of your largest Oysters, wash them and dry them, and beat an Egg or
two very well, and dip them in that, and so fry them, then take their
Liquor, and put an Anchovy to it, and some Butter, and heat them
together over the fire, and having put your fryed Oysters in a Dish,
pour the Sawce over them and serve them in.
105. _To broil Oysters._
Take your largest Oysters, and put them into Scollop Shells, or into the
biggest Oyster shells with their own Liquor, and set them upon a
Gridiron over Charcoals, and when you see they be boiled in the Liquor,
put in some Butter, a few Crums of Bread, and a little Salt, then let
them stand till they are very brown, and serve them to the Table in the
Shells upon a Dish and Pie-Plate.
106. _To rost Oysters._
Take the largest, and spit them upon little long sticks, and tie them to
the Spit, then lay them down to the fire, and when they are dry, bast
them with Claret Wine, and put into your Pan two Anchovies, and two or
three Bay-leaves, when you think they are enough, bast them with Butter,
and dredge them, and take a little of that liquor in the Pan, and some
Butter, and heat it in a Porringer, and pour over them.
107. _To make most excellent and delicate Pies._
Take two Neats tongues tenderly boiled, and peel them, and mince them
small with some Beef Suet or Marrow, then take a pound of Currans and a
pound of Raisins of the Sun stoned, some beaten Spice, Rosewater, a
little Salt, a little Sack and Sugar.
Beat all these with the minced meat in a Mortar till it come to a
perfect Paste, then having your Paste ready laid in your baking-Pan,
fill it or them with this meat, then lay on the top some sliced Dates,
and so close them, and bake them, when they are cold they will cut
smooth like Marmalade.
108. _To make fine Custards._
Take two quarts of Cream and boil it well with whole Spice, then put in
the yolks of twelve Eggs, and six Whites well beaten and strained, then
put in these Eggs over the fire, and keep them stirring lest they turn,
then when they are thoroughly hot, take it off and stir it till it be
almost cold, then put in Rosewater and Sugar, and take out the whole
Spice, then put your Custard into several things to bake, and do not let
them stand too long in the Oven; when you serve them in, strew on small
French Comfits of divers colours, or else fine Sugar, which you please.
109. _To make a Stump Pie._
Take a pound of Veal and as much Suet, parboil your Veal, and shred them
together, but not very small, then put in one pound of Raisins, one
pound of Currans, four Ounces of Dates stoned and sliced thin, some
beaten Spice, Rosewater and Sugar, and a little Salt, then take the
yolks of Eggs well beaten, and mix amongst the rest of the things very
well, then having your Pie ready, fill it and press it down, then lid
it, and bake it.
110. _To make Egg-Pies._
Take the yolks of eight hard Eggs, and shred them small with their
weight of Beef Suet minced very small also, then put in one pound of
Currans, four Ounces of Dates stoned and sliced, some beaten Spice,
Limon pill, Rosewater and Sugar, and a little Salt, mix them well
together, if you please, you may put in an Apple shred small, so fill
your Pies and bake them, but not too much, serve them to the Table with
a little Wine.
111. _To make hashed Meat._
Take a Leg or Shoulder of Mutton, lay it down to the fire, and as it
doth rost, cut it off in little bits, and let it lie in the Pan, bast it
with Claret wine and Butter, and a little Salt, and put two or three
Shelots in your Pan, when you have cut off so much as you can, lay the
bones into a Dish over a Chafingdish of Coals, and put your Meat to it
with the Liquor, and two Anchovies, cover it, and let it stew a while;
when it is enough, put in some Capers, and serve it in with Sippets;
Garnish your Dish with Olives and Capers, and Samphire; thus you may do
with any cold meat between two Dishes.
112. _To make a Fricasie of Oysters._
Take a quart of Oysters and put them into a frying pan with some white
Wine and their own Liquor, a little Salt, and some whole Spice, and two
or three Bay Leaves, when you think they be enough, lay them in a dish
well warmed, then add to their Liquor two Anchovies, some Butter, and
the yolks of four Eggs; Garnish your Dish with Barberries.
113. _To make a Fricasie of Eels._
Take a midling sort of Eels, scour them well, and cut off the heads and
throw them away, then gut them, and cut them in pieces, then put them
into a frying pan with so much white Wine and water as will cover them,
then put in whole Spice, a bundle of sweet herbs and a little Salt, let
them boil, and when they be very tender, take them up and lay them into
a warm Dish, then add to their Liquor two Anchovies, some Butter and
the yolks of Eggs, and pour over them:
Thus you may make Fricasies of Cockles or of Shrimps, or Prawns.
Garnish your Dish with Limon and Barberries.
114. _To make an Eel-Pie._
Take your largest Eels, and flay them, and cut them in pieces, then
having your Pie ready with Butter in the bottom, season your Eels with
Pepper, Salt and Nutmeg, then lay them in and cover them with Butter, so
close it and bake it, if you please, you may put in some Raisins of the
Sun, and some large Mace, it is good hot or cold.
115. _To souce an Eel and Collar it._
Take a very large fat Eel and scour it well, throw away the head and gut
her, and slit her down the back, season her with Pepper, Salt, Nutmeg
and Mace, then boil her in white Wine, and Salt and Water, with a bundle
of sweet herbs and some Limon Pill, when it is well boiled, take it up
and lay it to cool; then put good store of Vinegar into the Liquor, and
when it is cold, put in your Eel, and keep it:
You must roul it up in a Collar and tie it hard with a Tape, and sew it
up in a Cloth, then put it in to boil; when it hath lain a week, serve
it to the Table with a Rosemary Branch in the middle, and Bay Leaves
round the Dish sides, eat it with Mustard.
116. _To stew Eels._
Take them without their heads, flay them and cut them in pieces, then
fill a Posnet with them, and set them all on end one by one close to one
another, and put in so much White Wine and Water as will cover them,
then put in good store of Currans to them, whole Spice, sweet herbs, and
a little Salt, cover them and let them stew, and when they are very
tender, put in some Butter, and so shake them well, and serve them upon
Sippets; Garnish your Dish with Orange or Limon and raw Parsley.
117. _To make a Herring Pie._
Take four of the best pickled Herrings, and skin them, then split them
and bone them, then having your Pie in readiness with Butter in the
bottom, then lay your Herrings in halves into your Pie one lay of them,
then put in Raisins, Currans and Nutmeg, and a little Sugar, then lay in
more Butter, then more Herrings, Fruit and Spice, and more Butter, and
so close it, and bake it; your Herrings must be well watered.
118. _To rost a Pike and to lard it._
Take a large Pike, and scale it, gut it, and wash it clean, then lard it
on the back with pickled Herring and Limon Pill, then spit it and lay it
down to the fire to rost, bast it often with Claret Wine and Butter,
when it is enough, make Sauce for it with Claret Wine and Butter, and
serve it in.
119. _To boil fresh Salmon._
Take a Joll or a Tail of fresh Salmon, then take Vinegar and Water, Salt
and whole Spice, and boil them together, then put in your Salmon, and
when it is boiled, take some Butter and some of the Liquor with an
Anchovie or two, and a little white Wine and a quart of Shrimps out of
their Shells, heat these together, and so Dish your Salmon, and pour
this over it.
Garnish your Dish with Shrimps and Anchovies, and Slices of Limon.
120. _To boil a Cods Head._
Boil Wine, Water and Salt together, with whole Spice and sweet herbs,
and a little Horse-Radish Root, then put in your Cods head, and boil it
very well, then drain it well from the Water, and lay it in a dish over
a Chafingdish of Coals:
Then take some of the Liquor and two Anchovies, some butter and some
Shrimps, heat them over the fire, and pour over it, then poach some Eggs
and lay over it, and also about the Brims of the Dish; Garnish your Dish
with Limon and Barberries, so serve it to the Table very hot:
Thus you may do Haddocks or Whitings, or any other fresh Fish you like
best.
121. _To make Olives of Veal._
Take thin slices of a Leg of Veal, and have ready some Suet finely
shred, some Currans, beaten Spice, sweet herbs, and hard yolks of Eggs,
and a little salt mixed well together, then strew it upon the insides of
your slices of Meat, and roul them up hard, and make them fast with a
scure, so spit them and roste them, baste them with Butter, and serve
them in with Vinegar, Butter and Sugar.
122. _To make an Olive Pie._
Having your Paste in readiness with Butter in the bottom, lay in some of
the forenamed Olives, but not fastned with a Scure, then put in Currans,
hard Eggs, and sweet Butter, with some herbs shred fine; be sure you
cover it well with Butter, and put in a little white Wine and Sugar, and
close it, and bake it, eat it hot or cold, but hot is better.
123. _To make a Ball to take Stains out of Linnen, which many times
happens by Cooking or Preserving._
Take four Ounces of hard white Sope, beat it in a Mortar, with two small
Limons sliced, and as much Roch Allom as a Hazle Nut, when they are
beaten well together, make it up in little Balls, rub the stain
therewith and then wash it in warm water, till you see it be quite out.
124. _To make a fine Pomander._
Take two Ounces of Laudanum, of Benjamin and Storax one Ounce, Musk six
gr. as much of Civet, as much of Ambergreece, of Calamus Aromaticus, and
Lignum Aloes, of each the weight of a Groat, beat all these in a hot
Mortar and with a hot Pestel, till it come to a perfect Paste, then take
a little Gum Dragon steeped in Rosewater, and rub your hand withal, and
make it up with speed, and dry them, but first make them into what
shapes you please, and print them.
125. _A very fine washing-Ball._
Take three Ounces of Orrice, half an Ounce of Cypress-wood, 2 Ounces of
Calamus Aromaticus, 1 ounce of Damask-Rose leaves, 2 Ounces of
Lavender-flowers, a quarter of an Ounce of Cloves, beat all these and
searce them fine, then take two pounds and an half of Castile Sope
dissolved in Rose water, and beat all these forenamed things with the
Sope in a Mortar, and when they are well incorporated, make it into
Balls, and keep them in a Box with Cotton as long as you please.
126. _To make French Broth called Kink._
Take a leg of Beef and set it over the fire with a good quantity of fair
water, when it boils, scum it, and what meat soever you have to dress
that day, either of Fowl or small meat, put it all into this Liquor and
parboil it, then take out those small meats, and put in some French
Barley, and some whole Spice, one Clove or two of Garlick, and a handful
of Leeks, and some Salt; when it is boiled enough, pour it from the
Barley, and in put a little Saffron; so serve it in; and garnish your
Dish with sliced Oranges or Limons, and put a little of the juice
therein.
127. _To make Broth of a Lambs Head._