little Salt, and a bundle of sweet herbs, then put in strained Oatmeal
and Cream, and some Currans, when you take it up, put in Sack and Sugar,
then lay the Head in a Dish, and put the Broth to it, and serve it in.
128. _To season a Chicken-Pie._
Having your Paste rolled thin, and laid into your baking-pan, lay in
some Butter, then lay in your Chickens quartered, and seasoned with
Pepper, Nutmeg and a little Salt, then put in Raisins, Currans, and
Dates, then lay Butter on the top, close it and bake it, then cut it up,
and put in Clouted Cream, Sack and Sugar.
129. _To make an Herb Pie._
Take Spinage, hard Lettice, and a few sweet herbs, pick them, wash them,
and shred them, and put them into your Pie with Butter, and Nutmeg and
Sugar, and a little Salt, to close it and bake it, then draw it and open
it, and put in Clouted Cream; Sack and Sugar, and stir it well together,
and serve it in.
130. _To roste Lobsters._
Take two fair Lobsters alive, wash them clean, and stop the holes as you
do to boil, then fasten them to a Spit, the insides together; make a
good fire, and strew Salt on them, and that will kill them quickly, bast
them with Water and Salt till they be very red, then have ready some
Oysters stewed and cut small; put them into a Dish with melted Butter
beaten thick with a little water, then take a few spoonfuls of the
Liquor of the stewed Oysters, and dissolve in it two Anchovies, then put
it to the melted Butter, then take up your Lobsters, and crack the
shells that they may be easie to open.
131. _To make a Pumpion Pie._
Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten
Eggs and Herbs shred small, and fry it till it be enough, then lay it
into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the
bottom some sharp Apples; when it is baked, butter it and serve it in.
132. _To make an Artichoke Pudding._
Boil a quart of Cream with whole Spice, then put in half a pound of
sweet Almonds blanched, and beaten with Rosewater; when they have boiled
well, take it from the fire, and take out the Spice, when it is almost
cold, put in the yolks of ten Eggs, some Marrow and some bottoms of
Artichokes, then sweeten it with Sugar and put in a little Salt, then
butter a Dish, and bake it in it, serve it to the Table stuck full of
blanched Almonds, and fine Sugar strewed over it.
133. _To pickle Sprats like Anchovies._
Take a Peck of the biggest Sprats without their heads, and salt them a
little over night, then take a Pot or Barrel, and lay in it a Lay of Bay
salt, and then a lay of Sprats, and a few Bay leaves, then salt again;
thus do till you have filled the Vessel, put in a little Limon Pill also
among your Bay leaves, then cover the Vessel and pitch it, that no Air
get in, set it in a cool Cellar, and once in a week turn it upside down;
in three Months you may eat of them.
134. _To keep Artichokes all the Year._
Gather your Artichokes with long stalks, and then cut off the stalks
close to them, then boil some water, with good Pears and Apples sliced
thin, and the Pith of the great stalks, and a Quince or two quartered to
give it a relish; when these have boiled a while, put in your
Artichokes, and boil all together till they be tender, then take them up
and set them to cool, then boil your Liquor well and strain it, when
your Artichokes be cold, put them into your Barrel, and when the Liquor
is cold, pour it over them, so cover it close that no Air get in.
135. _To make Pasty of a Joll of Ling._
Make your Crust with fine Flower, Butter, cold Cream, and two yolks of
Eggs:
Roul it thin and lay it in your Bake-pan, then take part of a Joll of
Ling well boiled, and pull it all in Bits, then lay some Butter into
your Pasty and then the Ling, then some grated Nutmeg, sliced Ginger,
Cloves and Mace, Oysters, Muscles, Cockles, and Shrimps, the yolks of
raw Eggs, a few Comfits perfumed, Candied Orange Pill, Citron Pill, and
Limon Pill, with Eringo Roots:
Then put in white Wine, and good store of Butter, and put on a thick
lid, when it is baked, open it, and let out the steam.
136. _To make French Servels._
Take cold Gammon of Bacon, fat and lean together, cut it small as for
Sausages, season it with Pepper, Cloves and Mace, and a little Shelots,
knead it into a Paste with the yolks of Eggs, and fill some Bullocks
Guts with it, and boil them; but if you would have them to keep, then do
not put in Eggs.
When you have filled the Guts, boil them, and hang them up, and when you
would eat them, serve them in thin slices with a Sallad.
137. _To make a Pallat Pie._
Take Oxe Pallats and boil them so tender that you may run a straw
through them; to three Palates take six Sheeps tongues boiled tender and
peeled, three sweet-Breads of Veal, cut all these in thin slices, then
having your Pie ready, and Butter in the bottom, lay in these things,
first seasoned with Pepper, Salt and Nutmeg, and Thyme and Parsley shred
small, and as the Season of the year is, put into it Asparagus,
Anchovies, Chesnuts, or what you please else, as Candied Orange Pill,
Limon Pill, or Citron Pill, with Eringo roots, and yolks of hard Eggs,
some Marrow and some Oysters, then lay in good store of Butter on the
top, so close it and bake it, then put in white Wine, buter, the yolks
of Eggs, and Vinegar and Sugar; heat them together over the fire, and
serve it in.
138. _To make Sauce for Fowles or Mutton._
Take Claret Wine, Vinegar, Anchovies, Oisters, Nutmeg, Shelot, Gravie of
Mutton or Beef, sweet Butter, Juice of Limon, and a little Salt, and if
you please Orange or Limon Pill.
139. _To make Oat-Cakes._
Take fine Flower, and mix it very well with new Ale Yest, and make it
very stiff, then make it into little Cakes, and roul them very thin,
then lay them on an Iron to bake, or on a baking stone, and make but a
slow fire under it, and as they are baking, take them and turn the edges
of them round on the Iron, that they may bake also, one quarter of an
hour will bake them; a little before you take them up, turn them on the
other side, only to flat them; for if you turn them too soon, it will
hinder the rising, the Iron or Stone whereon they are baked, must stand
at a distance from the fire.
140. _To make a rare Lamb Pie._
Take a Leg of Lamb, and take the meat clean out of it at the great end,
but keep the skin whole, then press the Meat in a Cloth, and mince it
small, and put as much Beef Suet to it as the Meat in weight, and mince
it small, then put to it Naples Bisket grated fine, season it with
beaten Spice, Rosewater, and a little Salt, then put in some Candied
Limon Pill, Orange Pill, and Citron Pill shred small, and some Sugar,
then put part of the Meat into the skin, then having your Pie in
readiness, and Butter in the bottom, lay in this Meat, then take the
rest of your Meat, and make it into Balls or Puddings with yolks of
Eggs, then lay them into the Pie to fill up the Corners, then take
Candied Orange, Limon and Citron Pill, cut in long narrow slices and
strew over it; you may put in Currans and Dates if you please, then lay
on Butter, and close up your Pie and bake it, and leave a Tunnel, when
it is baked, put in Sack, Sugar, yolks of Eggs and Butter heat together,
if you put in Marrow, it will be the better.
141. _To fry Garden Beans._
Boil them and blanch them, and fry them in Sweet Butter, with Parsley
and shred Onions and a little Salt, then melt Butter for the Sauce.
142. _To make a Sorrel Sallad._
Take a quantity of French Sorrel picked clean and washed, boil it with
water and a little Salt, and when it is enough, drain it and butter it,
and put in a little Vinegar and Sugar into it, then garnish it with hard
Eggs and Raisins.
143. _To make good cold Sallads of several things._
Take either Coleflowers, or Carrots, or Parsneps, or Turneps after they
are well boiled, and serve them in with Oil, Vinegar and Pepper, also
the Roots of red Beets boiled tender are very good in the same manner.
144. _To make the best sort of Pippin Paste._
Take a pound of raw Pippins sliced and beaten in a Mortar, then take a
pound of fine Sugar and boil it to a candy height with a little fair
water, then put in your Pippins, and boil it till it will come from the
bottom of the Posnet, but stir it for fear it burn.
145. _To make Sauce for a Leg of Veal rosted._
Take boiled Currans, and boiled Parsley, and hard Eggs and Butter and
Sugar hot together.
146. _To make Sauce for a Leg of Mutton rosted with Chesnuts._
Take a good quantity of Chesnuts, and boil them tender, then take the
shells off, and bruise them small, then put to them Claret Wine, Butter
and a little Salt, so put it into the Dish to the Meat, and serve it in.
147. _To keep Quinces white, either to preserve whole, or for white
Marmalade or Paste._
Coddle them with white Wine and Water, and cover them with sliced
Pippins in the Codling.
148. _To make little Pasties with sweet Meats to fry._
Make some Paste with cold water, butter and flower, with the yolk of an
Egg, then roul it out in little thin Cakes, and lay one spoonful of any
kind of Sweet meats you like best upon every one, so close them up and
fry them with Butter, and serve them in with fine Sugar strewed on.
149. _To boil a Capon on the French fashion._
Boil your Capon in water and salt, and a little dusty Oatmeal to make it
look white, then take two or three Ladles full of Mutton Broth, a Faggot
of sweet herbs, two or three Dates cut in long pieces, a few parboiled
Currans, and a little whole Pepper, a little Mace and Nutmeg, thicken
it with Almonds; season it with Verjuice, Sugar, and a little sweet
Butter, then take up your Capon and lard it well with preserved Limon,
then lay it in a deep Dish, and pour the broth upon it; then Garnish
your Dish with Suckets and preserved Barberries.
150. _To Souce a Pike, Carp or Bream._
Draw your Fish, but scale it not, and save the Liver of it; wash it very
well, then take white Wine, as much water again as Wine, boil them
together with whole Spice, Salt and a bundle of sweet Herbs, and when
boiles put in your Fish, and just before it a little Vinegar; for that
will make it crisp: when it is enough, take it up and put it into a
Trey, then put into the Liquor some whole Pepper, and whole Ginger, and
when it is boiled enough, take it off and cool it, and when it is quite
cold, put in your Fish, and when you serve it in, lay some of the Jelly
about the Dish sides, and some Fennel and Sawcers of Vinegar.
151. _To boil a Gurnet on the French fashion._
Draw your Gurnet and wash it, boil it in water and salt and a bundle of
sweet herbs; when it is enough, take it up and put it into a Dish with
Sippets over a Chafingdish of Coals; then take Verjuice, Butter, Nutmeg
and Pepper, and the yolks of two Eggs, heat it together, and pour over
it; Garnish your Dish as you please.
152. _To rost a Leg of Mutton on the French fashion._
Take a Leg of Mutton, and pare off all the Skin as thin as you can, then
lard it with sweet Lard, and stick it with Cloves, when it is half
rosted, cut off three or four thin pieces, and mince it with sweet
herbs, and a little beaten Ginger, put in a Ladle full of Claret wine,
and a little sweet butter, two sponfuls of Verjuice and a little Pepper,
a few Capers, then chop the yolks of two hard Eggs in it, then when
these have stewed a while in a Dish, put your bonie part which is rosted
into a Dish, and pour this on it and serve it in.
153. _To rost a Neats tongue._
Chop sweet herbs fine with a piece of raw Apple, season it with Pepper
and Ginger, and the yolk of an Egg made hard and minced small, then
stuff your Tongue with this, and rost it well, and baste it with Butter
and Wine; when it is enough, take Verjuice, Butter, and the Juice of a
Limon, and a little Nutmeg, then Dish your Tongue and pour this Sauce
over it and serve it in.
154. _To boil Pigeons with Rice._
Take your Pigeons and truss them, and stuff their bellies with sweet
herbs, then put them into a Pipkin with as much Mutton broth as will
cover them, with a blade of Mace and some whole Pepper; boil all these
together until the Pigeons be tender, and put in Salt:
Then take them from the fire, and scum off the Fat very clean, then put
in a piece of sweet Butter, season it with Verjuice, Nutmeg and a little
Sugar, thicken it with Rice boiled in sweet Cream. Garnish your Dish
with preserved Barberries and Skirret Roots boiled tender.
155. _To boil a Rabbit._
Take a large Rabbit, truss it and boil it with a little Mutton Broth,
white Wine and a blade of Mace, then take Lettuce, Spinage, and Parsley,
Winter-Savory and sweet Marjoram, pick all these and wash them clean,
and bruise them a little to make the Broth look green, thicken it with
the Crust of a Manchet first steeped in a little Broth, and put in a
little sweet Butter, season it with Verjuice and Pepper, and serve it to
the Table upon Sippets; Garnish the Dish with Barberries.
156. _To boil a Teal or Wigeon._
Parboil either of these Fowls and throw them into a pail of fair Water,
for that taketh away the Rankness, then rost them half, and take them
from the fire, and put sweet herbs in the bellies of them, and stick the
Brests with Cloaves, then put them in a Pipkin with two or three ladles
full of Mutton broth, very strong of the Meat, a blade of whole Mace,
two or three little Onions minced small; thicken it with a Toast of
Houshold bread, and put in a little Butter, then put in a little
Verjuice, so take it up and serve it.
157. _To boil Chickens or Pigeons with Goosberries or Grapes._
Boil them with Mutton Broth and white Wine, with a blade of Mace and a
little Salt, and let their bellies be filled with sweet herbs, when they
are tender thicken the Broth with a piece of Manchet, and the yolks of
two hard Eggs, strained with some of the Broth, and put it into a deep
Dish with some Verjuice and Butter and Sugar, then having Goosberries or
Grapes tenderly scalded, put them into it, then lay your Chickens or
Pigeons into a Dish, and pour the Sauce over them, and serve them in.
158. _A made Dish of Rabbits Livers._
Take six Livers and chop them fine with sweet herbs and the yolks of two
hard Eggs, season it with beaten Spice, and Salt, and put in some
plumped Currans, and a little melted Butter, so mix them very well
together, and having some Paste ready rouled thin, make it into little
Pasties and fry them, strew Sugar over them and serve them.
159. _To make a Florentine with the Brawn of a Capon, or the Kidney of
Veal._
Mince any of these with sweet Herbs, then put in parboiled Currans, and
Dates minced small, and a little Orange or Limon Pill which is Candied
shred small, season it with beaten Spice and Sugar, then take the yolks
of two hard Eggs and bruise them with a little Cream, a piece of a short
Cake grated, and Marrow cut in short pieces, mix all these together with
the forenamed Meat, and put in a little Salt and a little Rosewater, and
bake it in a Dish in a Puff-Past, and when you serve it strew Sugar over
it.
160. _A Friday Pie without Fish or Flesh._
Wash a good quantity of green Beets, and pluck out the middle string,
then chop them small, with two or three ripe Apples well relished,
season it with Pepper, Salt, and Ginger, then add to it some Currans,
and having your Pie ready, and Butter in the bottom, put in these herbs,
and with them a little Sugar, then put Butter on the top, and close and
bake it, then cut it up, and put in the juice of a Limon and Sugar.
161. _To make Umble Pies._
Boil them very tender, and mince them very small with Beef Suet and
Marrow then season it with beaten Spice and Salt, Rosewater and Sugar
and a little Sack, so put it into your Paste with Currans and Dates.
162. _To bake Chickens with Grapes._
Scald your Chickens and truss them, and season them with Pepper, Salt
and Nutmeg, and having your Pie ready, and Butter laid in the bottom,
put in your Chickens, and then more butter, and bake them with a thin
Lid on your Pie, and when it is baked, put in Grapes scalded tender,
Verjuice, Nutmeg, Butter and Sugar, and the Juice of an Orange; so serve
it in.
163. _To make a good Quince-Pie._
Take your fairest Quinces and Coddle them until a straw will run through
them, then core them and pare them, then take their weight in fine
Sugar, and stuff them full of Sugar, then having your Pie ready, lay in
your Quinces, and strew the rest of your Sugar over them, and put in
some whole Cloves and Cinamon, then close it, and bake it; you must let
it stand in the Oven four or five hours; serve it in cold and strew on
Sugar.
164. _To make Tarts of Pippins._
Having some Puff-Past ready in a Dish or Pan, lay in some preserved
Pippins which have Orange Pill in them, and the Juice of Orange or
Limon, so close them and bake them a little.
165. _To make a good pie of Beef._
Take the Buttock of a fat Oxe, slice it thin, mince it small and beat it
in a Mortar to a Paste, then lard it very well with Lard, and season it
with beaten Spice, then make your Pie, and put it in with some Butter
and Claret Wine, and so bake it well, and serve it in cold with Mustard
and Sugar, and garnish it with Bay-leaves.
166. _To bake a Swan._
Scald it and take out the bones, and parboil it, then season it very
well with Pepper, Salt and Ginger, then lard it, and put it in a deep
Coffin of Rye Paste with store of Butter, close it and bake it very
well, and when it is baked, fill up the Vent-hole with melted Butter,
and so keep it; serve it in as you do the Beef-Pie.
167. _To bake a Turkey or Capon._
Bone the Turkey but not the Capon, parboil them, and stick Cloves on
their brests, lard them and season them well with Pepper and Salt, and
put them in a deep Coffin with good store of Butter, and close your Pie,
and bake it, and soak it very well; when it is baked, fill it up with
melted Butter, and when it is quite cold, serve it in and eat it with
Mustard and Sugar: garnish it with Bay Leaves.
168. _To make Fritters._
Take the Curds of a Sack Posset, the Yolks of six Eggs, and the Whites
of two, with a little fine Flower to make it into a thick Batter, put in
also a Pomewater cut in small pieces, some beaten Spice, warm Cream, and
a spoonful of Sack, and a little strong Ale; mingle all these very well,
and beat them well, and fry them in very hot Lard, and serve them in
with beaten Spice and fine Sugar.
169. _To bake Woodcocks, Black-birds Sparrows or Larks._
Truss and parboil them, then season them with Pepper and Salt, and put
them into a Pie with good store of Butter, and so bake them, then fill
them up with Butter.
170. _To bake a Goose._
Bone your Goose and parboil it, and season it with Pepper and Salt, and
lay it into a deep Coffin with good store of Butter top and bottom, then
bake it very well, and when it is baked, fill up the pie at the
Vent-hole with melted Butter, and so serve it in with Mustard and Sugar
and Bay-Leaves.
171. _To make Pancakes so crisp as you may set them upright._
Make a dozen or a score of them in a little Frying-pan, no bigger than a
Sawcer, then boil them in Lard, and they will look as yellow as Gold,
and eat very well.
172. _To make blanched Manchet._
Take six Eggs, half a Pint of sweet cream, and a penny Manchet grated,
one Nutmeg grated, two spoonfuls of Rosewater, and two Ounces of Sugar,
work it stiff like a Pudding, then fry it in a very little frying-pan,
that it may be thick.
Fry it brown, and turn it upon a Pie-Plate; cut it in quarters and strew
Sugar on it and serve it in.
173. _To make a sierced Pudding._
Mince a Leg of Mutton with sweet herbs, and some Suet, make it very
fine, then put in grated Bread, minced Dates, Currans, Raisins of the
Sun stoned, a little preserved Orange or Limon, and a few Coriander
seeds bruised, Nutmeg, Ginger, and Pepper, mingle all together with
Cream and raw Eggs wrought together like a Paste, and bake it, and put
for Sauce the yolk of an Egg, Rosewater, Sugar and Cinamon, with a
little Butter heat together, when you serve it in, stick it with Almonds
and Rosemary; you may boil it also if you please, or rost some of in a
Lambs Cawl.
174. _To make a Fricasie of Eggs._
Beat twelve Eggs with Cream, Sugar, beaten spice and Rosewater, then
take thin slices of Pomewater Apple, and fry them well with sweet
Butter; when they are enough, take them up, and cleanse your pan, then
put in more butter and make it hot, and put in half your Eggs and fry
them; then when the one side is fryed lay your Apples all over the side
which is not fryed, then pour in the rest of your Eggs, and then turn it
and fry the other side, then serve it in with the Juice of an Orange and
Butter, and Sugar.
175. _To make a_ Cambridge_-Pudding._
Take grated bread searced through a Cullender, then mix it with fine
Flower, minced Dates, Currans, beaten Spice, Suet shred small, a little
salt, sugar and rosewater, warm Cream and Eggs, with half their Whites;
mould all these together with a little Yest, and make it up into a Loaf,
but when you have made it in two parts, ready to clap together, make a
deep hole in the one, and put in butter, then clap on the other, and
close it well together, then butter a Cloth and tie it up hard, and put
it into water which boiles apace, then serve it in with Sack, Butter and
Sugar.
You may bake it if you please in a baking-pan.
176. _To make a Pudding of Goose Blood._
Save the blood of a Goose, and strain it, then put in fine Oatmeal
steeped in warm Milk, Nutmeg, Pepper, sweet Herbs, Sugar, Salt, Suet
minced fine, Rosewater, Limon Pill, Coriander seeds, then put in some
Eggs, and beat all these together very well, then boil them how you do
like, either in a buttered Cloth or in Skins, or rost it within the Neck
of the Goose.
177. _To make Liver Puddings._
Take a Hogs Liver boiled and cold, grate it like Bread, then take new
Milk and the Fat of a Hog minced fine, put it to the Bread and the
Liver, and divide it into two parts, then dry herbs or other if you can
minced fine, and put the Herbs into one part with beaten Spice,
Anniseeds, Rosewater, Cream and Eggs, Sugar and Salt, so fill the Skins
and boil them.
To the other part put preserved Barberries, diced Dates, Currans, beaten
Spice, Salt, Sugar, Rosewater, Cream and Eggs, so mix them well
together, and fill the Skins and boil them.
178. _To make a Chiveridge Pudding._
Take the fattest Guts of your Hog clean scoured, then fluff them with
beaten Spice and sliced Dates, sweet herbs, a little Salt, Rosewater,
Sugar, and two or three Eggs to make it slide; so fill them, tie them up
like Puddings and boil them; when they are enough serve them.
179. _To make Rice Puddings in Skins._
Take two quarts of Milk and put therein as it is yet cold, two good
handfuls of Rice clean picked and washed, set it over a slow fire and
stir it often, but gently; when you perceive it to swell, let it boil
apace till it be tender and very thick, then take it from the fire, and
when it is cold, put in six Eggs well beaten, some Rosewater and Sugar,
beaten Spice and a little Salt, preserved Barberries and Dates minced
small, some Marrow and Citron Pill; mingle them well together and fill
your Skins, and boil them.
180. _To make a stewed Pudding._
Take the yolks of three Eggs and one White, six spoonfuls of sweet
Cream, a little beaten spice, and a quarter of a pound of Sewet minced
fine, a quarter of a pound of Currans, and a little grated bread,
Rosewater, Sugar and Salt; mingle them well together, and wrap them up
in little pieces of the Cawl of Veal, and fasten them with a little
stick, and tie each end with a stick, you may put four in one dish, then
take half a pint of strong Mutton Broth, and 6 spoonfuls of Vinegar,
three or four blades of large Mace, and one Ounce of Sugar, make this to
boil over a Chafingdish of Coals, then put in your Puddings, and when
they boil, cover them with another Dish, but turn them sometimes, and
when you see that they are enough, take your Puddings and lay them in a
warm Dish upon Sippets, then add to their Broth some Sack, Sugar, and
Butter, and pour over them; garnish your Dish with Limon and Barberries.
181. _To make a_ Sussex _Pudding._
Take a little cold Cream, Butter and Flower, with some beaten Spice,
Eggs, and a little Salt, make them into a stiff Paste, then make it up
in a round Ball, and as you mold it, put in a great piece of Butter in
the middle; and so tye it hard up in a buttered Cloth, and put it into
boiling water, and let it boil apace till it be enough, then serve it
in, and garnish your dish with Barberries; when it is at the Table cut
it open at the top, and there will be as it were a Pound of Butter, then
put Rosewater and Sugar into it, and so eat it.
In some of this like Paste you may wrap great Apples, being pared
whole, in one piece of thin Paste, and so close it round the Apple, and
throw them into boiling water, and let them boil till they are enough,
you may also put some green Goosberries into some, and when either of
these are boiled, cut them open and put in Rosewater Butter and Sugar.
182. _To make_ French _Puffs._