wash it well, and cut out the Tongue, then boil your Head a little, also
the Tongue and Brains, then mince the Brains and Tongue with a little
Sage, Oisters and Marrow put amongst it when it is minced, three or four
Eggs well beaten, Ginger, Pepper, Nutmeg, Grated Bread and Salt, and a
little Sack, make it pretty thick, then take the Head and fill it with
this, and bind it close, and spit it and rost it, and save the Gravie
which comes from it in a Dish, baste it well with Butter, put to this
Gravie some Oisters, and some sweet Herbs minced fine, a little white
Wine, and a sliced Nutmeg; when the Head is rosted, set the Dish of
Sauce upon hot Coals with some Butter and a little salt, and the Juice
of an Orange, beat it up thick and Dish your Head, and serve it in with
this Sauce; garnish your Dish with stewed Oisters and Barberries.
232. _Sauce for Woodcocks Snites._
When you spit your Fowl, put in an Onion in the Belly, when it is
rosted, take the Gravie of it, and some Claret Wine, and an Anchovie
with a little Pepper and Salt, so serve them.
233. _To make Sauce for Partridges._
Take grated Bread, Water and Salt, and a whole Onion boiled together,
when it is well boiled, take out the Onion, and put in minced Limon, and
a piece of Butter, and serve them in with it.
234. _To rost Larks with Bacon._
When your Larks are pull'd and drawn, wash them and spit them with a
thin slice of Bacon and a Sage Leaf between the Legs of every one, make
your Sauce with the Juice of Oranges and a little Claret Wine, and some
Butter, warm them together, and serve them up with it.
235. _To make Sauce for Quails._
Take some Vine Leaves dried before the fire in a dish and mince them,
then put some Claret Wine and a little Pepper and Salt to it, and a
piece of Butter, and serve them with it.
This Sauce is also for rosted Pigeons.
236. _To rost a whole Pig without the Skin, with a Pudding in his
Belly._
Make ready the Pig for the Spit, then spit it and lay it down to the
fire, and when you can take off the Skin, take it from the fire and flay
it, then put such a Pudding as you love into the Belly of it, then sew
it up, and stick it with Thyme and Limon Pill, and lay it down again, and
rost it and bast it with Butter, and set a Dish under it to catch the
Gravie, into which put a little sliced Nutmeg, and a little Vinegar, and
a little Limon and some Butter; heat them together: when your Pig is
enough, bread it, but first froth it up with Butter and a little Salt,
then serve it in with this Sauce to the Table with the Head on.
237. _To fry Artichokes._
Take the bottoms of Artichokes tenderly boiled, and dip them in beaten
Eggs and a little Salt, and fry them with a little Mace shred among the
Eggs; then take Verjuice, Butter and Sugar, and the Juice of an Orange,
Dish your Artichokes, and lay on Marrow fried in Eggs to keep it whole,
then lay your Sauce, or rather pour it on, and serve them in.
238. _To make Toasts of Veal._
Take a rosted Kidney of Veal, cold and minced small, put to it grated
bread, Nutmeg, Currans, Sugar and Salt, with some Almonds blanched and
beaten with Rosewater, mingle all these together with beaten Eggs and a
little Cream, then cut thin slices of white Bread, and lay this Compound
between two of them, and so fry them, and strew Sugar on them, and serve
them in.
239. _To make good Pancakes._
Take twenty Eggs with half the Whites, and beat them well and mix them
with fine flower and beaten Spice, a little Salt, Sack, Ale, and a
little Yeste, do not make your Batter too thin, then beat it well, and
let it stand a little while to rise, then fry them with sweet Lard or
with Butter, and serve them in with the Juice of Orange and Sugar.
240. _To fry Veal._
Cut part of a Leg of Veal into thin slices, and hack them with the back
of a Knife, then season them with beaten Spice and Salt, and lard them
well with Hogs Lard, then chop some sweet herbs, and beat some Eggs and
mix together and dip them therein, and fry them in Butter, then stew
them with a little white Wine and some Anchovies a little while, then
put in some Butter, and shake them well, and serve them in with sliced
Limon over them.
241. _To make good Paste._
Take to a peck of fine flower three pound of butter, and three Eggs, and
a little cold Cream, and work it well together, but do not break your
Butter too small, and it will be very fine Crust, either to bake meat
in, or fruit, or what else you please.
It is also a very fine Dumplin, if you make it into good big Rolls, and
boil them and butter them, or roul some of it out thin, and put a great
Apple therein, and boil and butter them, with Rosewater, Butter and
Sugar.
242. _To make good Paste to raise._
Take to a Peck of Flower two pounds of Butter and a little tried Suet,
let them boil with a little Water or Milk, then put two Eggs into your
Flower, and mix them well together, then make a hole in the middle of
your Flower, and put in the top of your boiling Liquor, and so much of
the rest as will make it in to a stiff Paste, then lay it into a warm
Cloth to rise.
243. _Paste for cold Baked meats._
Take to every Peck of Flower one pound of Butter or a little more, with
hot Liquor as the other, and put a little dissolved Isinglass in it,
because such things require strength; you may not forget Salt in all
your Pastes, and work these Pastes made with hot Liquor much more than
the other.
244. _To make a Veal Pie in Summer._
Take thin slices of a Fillet of Veal, then having your Pie ready and
Butter in it, lay in your Veal seasoned with a little Nutmeg and Salt so
cover it with Butter, and close it and bake it, then against it be
drawn, scald some Goosberries or Grapes in Sugar and water as to
preserve, and when you open your Pie, put in pieces of Marrow boiled in
white Wine with a little blade of Mace:
Then put these Grapes or Goosberries over all, or else some hard Lettuce
or Spinage boiled and buttered.
245. _To make a Pie of Shrimps, or of Prawns._
Pick them clean from their Shells, and have in readiness your Pie with
Butter in the bottom, then lay in your Fish with some large Mace and
Nutmeg, and then Butter again, and so bake it:
Then cut it up and put in some White Wine and an Anchovy or two, and
some Butter, and so serve them in hot; thus you may do with Lobsters or
Crabs, or with Crafish.
246. _To make a Pie of Larks, or of Sparrows._
Pluck your Birds and draw them, then fill the Bellies of them with this
mixture following, grated bread, sweet herbs minced small, Beef Suet or
Marrow minced, Almonds blanched and beated with Rosewater, a little
Cream; beaten Spice, and a little Salt, some Eggs and some Currans, mix
these together, and do as I have said, then having your Pie ready raised
or laid in your baking-pan, put in Butter, and then fill it with Birds.
Then put in Nutmeg, Pepper and Salt, and put in the yolks of hard Eggs,
and some sweet herbs minced, then lay in pieces of Marrow, and cover it
with Butter, and so close it and bake it; then cut it open and wring in
the Juice of an Orange and some Butter, and serve it.
247. _To make a Lettuce Pie._
Take your Cabbage Lettuce and cut them in halves, wash them and boil
them in water and salt very green, then drain them from the water, so
having your Pie in readiness, put in Butter; then put in your boiled
Lettuce, with some Marrow, Raisins of the Sun stoned, Dates stoned and
sliced thin, with some large Mace, and Nutmeg sliced, then put in more
Butter, close it and bake it; then cut it open, and put in Verjuice,
Butter and Sugar, and so serve it.
[Transcriber's note: no number in original] _To stew a Neck of Mutton._
Put your Neck of Mutton cut in Steaks into so much Wine and Water as
will cover it, with some whole Spice, let it stew till it be enough,
then put in two Anchovies, and a handful of Capers, with a piece of
sweet Butter shake it very well, and serve it upon Sippets.
248. _To make a Pie of a rosted Kidney of Veal._
Mince the Kidney with the Fat, and put to it some sweet herbs minced
very small, a quarter of a pound of Dates stoned, and sliced thin and
minced, season it with beaten Spice, Sugar and Salt, put in half a pound
of Currans, and some grated bread, mingle all these together very well
with Verjuice and Eggs, and make them into Balls, so put some Butter
into your Pie, and then these Balls, then more Butter, so close it and
bake it;
Then cut it open, and put in Verjuice, Butter and Sugar made green with
the Juice of some Spinage, add to it the yolks of Eggs.
249. _To make a Potato Pie._
Having your Pie ready, lay in Butter, and then your Potatoes boiled very
tender, then some whole Spice and Marrow, Dates and the yolks of hard
Eggs blanched Almonds, and Pistacho Nuts, the Candied Pills of Citron,
Orange and Limon, put in more Butter close it and bake it, then cut it
open, and put in Wine, Sugar, the yolks of Eggs and Butter.
250. _To make a Pig Pie._
Spit a whole Pigg and rost it till it will flay, then take it off the
Spit, and take off the Skin, and lard it with Hogs Lard; season it with
Pepper, Salt, Nutmeg and Sage, then lay it into your Pie upon some
Butter, then lay on some large Mace, and some more Butter, and close it
and bake it: It is either good hot or cold.
251. _To make a Carp Pie._
Take a large Carp and scale him, gut and wash him clean, and dry him
well, then lay Butter into your Pie, and fill your Carps belly with this
Pudding; grated bread, sweet herbs, and a little Bacon minced small, the
yolks of hard Eggs and an Anchovie minced, also a little Marrow, Nutmeg,
and then put in a little Salt, but a very little, and make some of this
up in Balls, then Lard the Carp, sew up his Belly, and lay him into
your Pie, then lay in the Balls of Pudding, with some Oysters, Shrimps
and Capers, and the yolks of hard Eggs and a little Slices of Bacon,
then put in large Mace and Butter, so close it and bake it, then cut off
the Lid, and stick it full of pretty Conceits made in Paste, and serve
it in hot.
252. _To make an Almond Tart._
Take a Quart of Cream, and when it boils, put in half a pound of sweet
Almonds blanched and beaten with Rosewater, boil them together till it
be thick, always stirring it for fear it burn, then when it is cold, put
in a little raw Cream, the yolks of twelve Eggs, and some beaten Spice,
some Candied Citron Pill and Eringo Roots sliced, with as much fine
Sugar as will sweeten it, then fill your Tart and bake it, and stick it
with Almonds blanched, and some Citron Pill, and strew on some small
French Comfits of several colours, and garnish your Dish with Almonds
blanched, and preserved Barberries.
253. _To make a dainty White-Pot._
Take a Manchet cut like Lozenges, and scald it in some Cream, then put
to it beaten Spice, Eggs, Sugar and a little Salt, then put in Raisins,
and Dates stoned, and some Marrow; do not bake it too much for fear it
Whey, then strew on some fine Sugar and serve it in.
254. _To make a Red Deer Pie._
Bone your Venison, and if it be a Side, then skin it, and beat it with
an Iron Pestle but not too small, then lay it in Claret wine, and
Vinegar, in some close thing two days and nights if it be Winter, else
half so long, then drain it and dry it very well, and if lean, lard it
with fat Bacon as big as your finger, season it very high with all
manner of Spices and Salt, make your Pie with Rye Flower, round and very
high, then lay store of Butter in the bottom and Bay Leaves, then lay in
your Venison with more Bay leaves and Butter; so close it, and make a
Tunnel in the middle, and bake it as long as you do great Loaves, when
it is baked, fill it up with melted Butter, and so keep it two or three
months, serve it in with the Lid off, and Bay Leaves about the Dish; eat
it with mustard and sugar.
255. _To make a Pie of a Leg of Pork._
Take a Leg of Pork well powdred and stuffed with all manner of good
Herbs, and Pepper, and boil it very tender, then take off the Skin, and
stick it with Cloves and Sage Leaves, then put it into your Pie with
Butter top and bottom, close it and bake it, and eat it cold with
Mustard and Sugar.
256. _To make a Lamprey Pie._
Take your Lamprey and gut him, and take away the black string in the
back, wash him very well, and dry him, and season him with Nutmeg,
Pepper and Salt, then lay him into your Pie in pieces with Butter in the
bottom, and some Shelots and Bay Leaves and more Butter, so close it and
bake it, and fill it up with melted Butter, and keep it cold, and serve
it in with some Mustard and Sugar.
257. _To make a Salmon Pie._
Take a Joll of Salmon raw, and scale it and lay it into your Pie upon
Butter and Bay leaves, then season it with whole spice and a little
Salt, then lay on some Shrimps and Oysters with some Anchovies, then
more Spice and Butter, so close the lid and bake it, but first put in
some White Wine, serve it hot, then if it wants, put in more Wine and
Butter.
258. _To make a Pudding of French Barley._
Take French Barley tenderly boiled, then take to one Pint of Barley half
a Manchet grated, and four Ounces of sweet Almonds blanched and beeten
with Rosewater, half a Pint of Cream, and eight Eggs with half the
Whites, season it with Nutmeg, Mace, Sugar and Salt, then put in some
Fruit, both Raisins and Currans, and some Marrow, mingle these well
together, and fill Hogs Guts with it.
259. _To make a hasty Pudding in a Bag or Cloth._
Boil a Quart of thick Cream with six spoonfuls of fine Flower, then
season it with Nutmeg and Salt, then wet a Cloth, and flower it and
butter it, then boil it, and butter it, and serve it in.
260. _To make a Shaking Pudding._
Take a Quart of Cream and boil it, then put in some Almonds blanched and
beaten, when it is boiled and almost cold, put in eight Eggs, and half
the Whites, with a little grated Bread, Spice and Sugar, and a very
little Salt;
Then wet Flower and Butter, and put it in a Cloth and boil it, but not
too much, serve it in with Rosewater, Butter and Sugar, and strew it
with small French Comfits.
261. _To make a Haggus Pudding._
Take a Calves Chaldron well scowred, boiled, and the Kernels taken out,
mince it small, then take four or five Eggs, and half the Whites, some
thick Cream, grated bread, Rosewater and Sugar, and a little Salt,
Currans and Spice, and some sweet herbs chopped small, then put in some
Marrow or Suet finely shred, so fill the Guts, and boil them.
262. _To make an Oatmeal Pudding._
Take the biggest Oatmeal and steep it in warm Cream one night, then put
in some sweet herbs minced small, the yolks of Eggs, Sugar, Spice,
Rosewater and a little Salt, with some Marrow, then Butter a Cloth, and
boil it well, and serve it in with Rosewater, Butter and Sugar.
263. _To make Puddings of Wine._
Slice two Manchets into a Pint of White Wine, and let your Wine be first
mulled with Spice, and with Limon Pill, then put to it ten Eggs well
beaten with Rosewater, some Sugar and a little Salt, with some Marrow
and Dates, so bake it a very little, strew Sugar on it, and serve it;
instead of Manchet you may use Naples Bisket, which is better.
264. _To make Puddings with Hogs Lights._
Parboil them very well, and mince them small with Suet of a Hog, then
mix it with bread grated, and some Cream and Eggs, Nutmeg, Rosewater,
Sugar and a little Salt, with some Currans, mingle them well together,
and fill the Guts and boil them.
265. _To make Stone Cream._
Boil a quart of Cream with whole spice then pour it out into a Dish, but
let it be one quarter consumed in the boiling, then stir it till it be
almost cold, then put some Runnet into it as for a Cheese, and stir it
well together, and colour it with a little Saffron, serve it in with
Sack and Sugar.
266. _To make a Posset Pie with Apples._
Take the Pulp of rosted Apples and beat it well with Sugar and Rosewater
to make it very sweet, then mix it with sweet Cream, and the yolks of
raw Eggs, some Spice and Sack, then having your Paste ready in your
Bake-pan, put in this stuff and bake it a little, then stick it with
Candied Pills, and so serve it in cold.
267. _To dry Pippins about_ Christmas _or before._
When your Houshold Bread is drawn, then set in a Dish full of Pippins,
and about six hours after take them out and lay them in several Dishes
one by one, and flat them with your hands a little, so do twice a day,
and still set them into a warm Oven every time till they are dry enough;
then lay them into Boxes with Papers between every Lay.
268. _To make Snow Cream._
Take a Quart of Cream, and 4 Ounces of blanched Almonds, beaten and
strained, with half a Pint of White Wine, a piece of Orange Pill and a
Nutmeg sliced, and three Sprigs of Rosemary, mix these things together,
and let them stand three hours, then strain it, and put the thick part
into a deep Dish, and sweeten it with Sugar, then beat some Cream with
the Whites of Eggs till it be a thick Froth, and cast the Froth over it
to a good thickness.
269. _To boil Whitings or Flounders._
Boil some White Wine, Water, and Salt, with some sweet Herbs and whole
Spice; when it boils put in a little Vinegar, for that will make Fish
crisp, then let it boil apace and put in your Fish, and boil them till
they swim, then take them out and drain them, and make Sauce for them
with some of the Liquor and an Anchovie or two, some Butter and some
Capers, heat them over the Fire, and beat it up thick and pour it over
them; garnish your Dish with Capers and Parsley, Oranges and Limons and
let it be very hot when you serve it in.
270. _To make a Pie of a Gammon of Bacon._
Take a _Westphalia_ Gammon, and boil it tender with hay in the Kettle,
then take off the Skin and stick it with Cloves and strew it with
Pepper, then make your Pie ready, and put it therein with Butter at the
bottom, then cover your Bacon with Oysters, parboiled in Wine and their
own Liquor, and put in Balls made of Sausage meat, then put in the
Liquor of the parboiled Oysters, some whole Spice and Bay Leaves, with
some Butter, so close it, and bake it and eat it cold, you may put into
it the yolks of hard Eggs if you please, serve it with Mustard Sugar and
Bay Leaves.
271. _To bake a Bulloks Cheek to be eaten hot._
Take your Cheek and stuff it very well with Parsley and sweet herbs
chopped, then put it into a Pot with some Claret wine and a little
strong Beer, and some whole Spice, and so season it well with Salt to
your taste, and cover your Pot and bake it, then take it out, and pull
out the Bones, and serve it upon tosted bread with some of the Liquor.
272. _To bake a Bullocks Cheek to eat cold, as Venison._
Take a Bullocks Cheek, or rather two fair fat Cheeks, and lay them in
water one night, then take out every bone, and stuff it very well with
all manner of Spice and Salt, then put it into a Pot, one Cheek clapped
close together upon the other, then lay it over with Bay Leaves, and put
in a Quart of Claret Wine, so cover the Pot and bake it with Houshold
Bread, when you draw it, pour all the Liquor out, and take only the fat
of it and some melted Butter, and pour in again, serve it cold with
Mustard and Sugar, and dress it with Bay Leaves, it will eat like
Venison.
273. _To make a Bacon Froize._
Take eight Eggs well beaten, and a little Cream, and a little Flower,
and beat them well together to be like other Batter, then fry very thin
slices of Bacon, and pour some of this over, then fry it, and turn the
other side, and pour more upon that, so fry it and serve it to the
Table.
274. _To make fryed Nuts._
Take Eggs, Flower, Spice and Cream, and make it into a Paste, then make
it into round Balls and fry them, they must be as big as Walnuts, be
sure to shake them well in the Pan and fry them brown, then roul some
out thin, and cut them into several shapes, and fry them, so mix them
together, and serve them in with Spice beaten and Sugar.
275. _To make a_ Sussex _Pancake._
Take only some very good Pie Paste made with hot Liquor, and roul it
thin, and fry it with Butter, and serve it in with beaten spice and
sugar as hot as you can.
276. _To make a Venison Pasty._
Take a Peck of fine Flower, and three Pounds of fresh Butter, break your
Butter into your Flower, and put in one Egg, and make it into a Past
with so much cold cream as you think fit, but do not mould it too much,
then roul it pretty thin and broad, almost square, then lay some Butter
on the bottom, then season your Venison on the fleshy side with Pepper
grosly beaten, and Salt mixed, then lay your Venison upon your butter
with the seasoned side downward, and then cut the Venison over with your
Knife quite cross the Pasty to let the Gravie come out the better in
baking, then rub some seasoning in those Cuts, and do not lay any else
because it will make it look ill-favoured and black, then put some paste
rouled thin about the Meat to keep it in compass, and lay Butter on the
top, then close it up and bake it very well, but you must trim it up
with several Fancies made in the same Paste, and make also a Tunnel or
Vent, and just when you are going to set it into the Oven, put in half a
Pint of Clarret Wine, that will season your Venison finely, and make it
shall not look or taste greasie, thus you may bake Mutton if you please.
277. _To make a brave Tart of several Sweet Meats._
Take some Puff-paste, and roule it very thin, and lay it in the bottom
of your baking-pan, then lay in a Lay of preserved Rasberries, then some
more Paste very thin to cover them, then some Currans preserved, and
then a Sheet of Paste to cover them, then Cherries, and another Sheet to
cover them, then any white Sweet-Meat, as Pippins, white Plumbs or
Grapes, so lid it with Puff-paste, cut in some pretty Fancy to shew the
Fruit, then bake it, and stick it full of Candied Pills, and serve it in
cold.
278. _To make Ice and Snow._
Take new Milk and some Cream and mix it together, and put it into a
Dish, and set it together with Runnet as for a Cheese, and stir it
together, when it is come, pour over it some Sack and Sugar, then take a
Pint of Cream and a little Rosewater, and the Whites of three Eggs, and
whip it to a froth with a Birchen Rod, then as the Froth arises, cast it
upon your Cream which hath the Runnet in it, till it lies deep, then lay
on Bunches of preserved Barberries here and there carelesly, and cast
more Snow upon them, which will look exceeding well; then garnish your
Dish being broad brim'd with all kind of Jellies in pretty-fancies, and
several Colours.
279. _To make a Mutton Pie._
Cut a Loin or Neck of Mutton in steaks, and season it with Pepper and
Salt, and Nutmeg, then lay it in your Pie upon Butter; then fill up your
Pie with Apples sliced thin, and a few great Onions sliced thin, then
put in more Butter, and close it and bake it, and serve it in hot.
280. _To poach Eggs the best way._
Boil Vinegar and Water together with a few Cloves and Mace, when it
boiles break in your Eggs, and turn them about gently with a Tin slice
till the White be hard, then take them up, and pare away what is not
handsom, and lay them on Sippets, and strew them over with plumped
Currans, then take Verjuice, Butter and Sugar heat together, and pour
over, and serve them in hot.
281. _A good Sallad in Winter._
Take a good hard Cabbage, and with a sharp Knife shave it so thin as you
may not discern what it is, then serve it with Oil and Vinegar.
282. _Another Sallad in Winter._
Take Corn Sallad clean picked and also well washed, and clear from the
water, put it into a Dish in some handsom form with some Horse Radish
scraped, and some Oil and Vinegar.
283. _To make Sorrel Sopps for Green Geese or Chickens, or for a Sick
Body to eat alone._
Take a good quantity of French Sorrel clean picked, and stamp it in a
Mortar, then strain it into a Dish, and set it over a Chafing dish of
Coals, and put a little Vinegar to it, then when it is thick by wasting,
wring in the Juice of a Limon and sweeten it with Sugar, and put in a
little grated bread and Nutmeg, then warm another Dish with thin slices
of white bread, and put some butter to your Sorrel Liquor, and pour over
them, serve them in with Slices of Limon and fine Sugar.
284. _To make Green Sauce for a powdred Leg of Pork, or for a Spring._
Take a great quantity of French Sorrel, and pick out the Strings and
wash it well, and drain it clean from the water, then stamp it in a
Mortar till it be extream fine, then put in grated bread and beat it
again, then a few Currans and the yolks of hard Eggs, and when it is
beaten to a kind of Pap, put in a little Vinegar and Sugar into it; so
serve it in upon a Plate with your Meat.
285. _To make_ Vin de Molosso, _or Treacle Wine._
Take fair Water and make it so strong with Molossoes, otherwise called
Treacle, as that it will bear an Egg, then boil it with a Bag of all
kinds of Spices, and a Branch or two of Rosemary, boil it and scum it,
and put in some sweet herbs or flowers, according to the time of the
year, boil it till a good part be consumed, and that it be very clear,
then set it to cool in several things, and when it is almost cold, work
it with yest, as you do Beer, the next day put it into the Vessel, and
so soon as it hath done working stop it up close, and when it hath stood
a fortnight, bottle it, this is a very wholesom Drink against any
Infection, or for any that are troubled with the Ptisick.
286. _For a Consumption, an excellent Medicine._