Or being stale, draw them, and put a clove or two in the bellies, with a piece of bacon.To roast a Hen or Pullet.Take a Pullet or Hen full of eggs, draw it and roast it; being roasted break it up, and mince the brauns in thin slices, save the wings whole, or not mince the brauns, and leave the rump with the legs whole; stew all in the gravy and a little salt.Then have a minced lemon, and put it into the gravy, dish the minced meat in the midst of the dish, and the thighs, wings, and rumps about it. Garnish the dish, with oranges and lemons quartered, and serve them up covered.Sauce with Oysters and Bacon.Take Oysters being parboil’d and clenged from the grunds, mingle them with pepper, salt, beaten nutmeg, time, and sweet marjoram, fill the Pullets belly, and roast it, as also two or three ribs of interlarded bacon, serve it in two pieces into the dish with the pullet; then make sauce of the gravy, some of the oysters liquor, oysters and juice of oranges boil’d together, take some of the oysters out of the pullets belly, and lay on the breast of it, then put the sauce to it with slices of lemon.Sauce for Hens or Pullets to prepare them to roast.Take a pullet, or hen, if lean, lard it, if fat, not; or lard either fat or lean with a piece or slice of bacon over it, and a peice of interlarded bacon in the belly, seasoned with nutmeg, and pepper, and stuck with cloves.Then for the sauce take the yolks of six hard eggs minced small, put to them white-wine, or wine vinegar, butter, and the gravy of the hen, juyce of orange, pepper, salt, and if you please add thereto mustard.Several other Sauces for roast Hens.1. Take beer, salt, the yolks of three hard eggs, minced small, grated bread, three or four spoonfuls of gravy; and being almost boil’d, put in the juyce of two or three oranges, slices of a lemon and orange, with lemon-peel shred small.2. Beaten butter with juice of lemon or orange, white or claret wine.3. Gravy and claret wine boil’d with a piece of an onion, nutmeg, and salt, serve it with the slices of orange or lemons, or the juyce in the sauce.4. Or with oyster-liquor, an anchove or two, nutmeg, and gravy, and rub the dish with a clove of garlick.5. Take the yolks of hard eggs and lemon peel, mince them very small, and stew them in white-wine, salt, and the gravy of the fowl.Several Sauces for roast Chickens.1. Gravy, and the juyce or slices of orange.2. Butter, verjuyce, and gravy of the chicken, or mutton gravy.3. Butter and vinegar boil’d together, put to it a little sugar, then make thin sops of bread, lay the roast chicken on them, and serve them up hot.4. Take sorrel, wash and stamp it, then have thin slices of manchet, put them in a dish with some vinegar, strained sorrel, sugar, some gravy, beaten cinamon, beaten butter, and some slices of orange or lemon, and strew thereon some cinamon and sugar.5. Take slic’t oranges, and put to them a little white wine, rose-water, beaten mace, ginger, some sugar, and butter; set them on a chafing dish of coals and stew them; then have some slices of manchet round the dish finelycarved, and lay the chickens being roasted on the sauce.6. Slic’t onions, claret wine, gravy, and salt boil’d up.Sauces for roast Pigeons or Doves.1. Gravy and juyce of orange.2. Boil’d parsley minced, and put amongst some butter and vinegar beaten up thick.3. Gravy, claret wine, and an onion stewed together, with a little salt.4. Vine-leaves roasted with the Pigeons minced and put in claret-wine and salt, boil’d together, some butter and gravy.5. Sweet butter and juyce of orange beat together, and made thick.6. Minced onions boil’d in claret wine almost dry, then put to it nutmeg, sugar, gravy of the fowl, and a little pepper.7. Or gravy of the Pigeons only.Sauces for all manner of roast Land-Fowl, as Turkey, Bustard, Peacock, Pheasant, Partridge,&c.1. Slic’t onions being boil’d, stew them in some water, salt, pepper, some grated bread, and the gravy of the fowl.2. Take slices of white-bread and boil them in fair water with two whole onions, some gravy, half a grated nutmeg, and a little salt; strain them together through a strainer, and boil it up as thick as water grewel; then add to it the yolks of two eggs dissolved with the juyce of two oranges,&c.3. Take thin slices of manchet, a little of the fowl, some sweet butter, grated nutmeg, pepper, and salt; stew all together, and being stewed, put in a lemon minced with the peel.4. Onions slic’t and boil’d in fair water, and a little salt,a few bread crumbs beaten, pepper, nutmeg, three spoonful of white wine, and some lemon-peel finely minced, and boil’d all together: being almost boil’d put in the juyce of an orange, beaten butter, and the gravy of the fowl.5. Stamp small nuts to a paste, with bread, nutmeg,pepper, saffron, cloves, juyce of orange, and strong broth, strain and boil them together pretty thick.6. Quince, prunes, currans, and raisins, boil’d, muskefied bisket stamped and strained with white wine, rose vinegar, nutmeg, cinamon, cloves, juyce of oranges and sugar, and boil it not too thick.7. Boil carrots and quinces, strain them with rose vinegar, and verjuyce, sugar, cinamon, pepper, and nutmeg, boil’d with a few whole cloves, and a little musk.8. Take a manchet, pare off the crust and slice it, then boil it in fair water, and being boil’d some what thick put in some white wine, wine vinegar, rose, or elder vinegar, some sugar and butter,&c.9. Almond-paste and crumbs of manchet, stamp them together with some sugar, ginger, and salt, strain them with grape-verjuyce, and juyce of oranges; boil it pretty thick.Sauce for a stubble or fat Goose.1. The Goose being scalded, drawn, and trust, put a handful of salt in the belly of it, roast it, and make sauce with sowr apples slic’t, and boil’d in beer all to mash, then put to it sugar and beaten butter. Sometime for veriety add barberries and the gravy of the fowl.2. Roast sowr apples or pippins, strain them, and put to them vinegar, sugar, gravy, barberries, grated bread, beaten cinamon, mustard, and boil’d onions strained and put to it.Sauces for a young stubble Goose.Take the liver and gizzard, mince it very small with some beets, spinage, sweet herbs, sage, salt, and some minced lard; fill the belly of the goose, and sow up the rump or vent, as also the neck; roast it, and being roasted, take out the farsing and put it in a dish, then add to it the gravy of the goose, verjuyce, and pepper, give it a warm on the fire, and serve it with this sauce in a clean dish.The French sauce for a goose is butter, mustard, sugar, vinegar, and barberries.Sauce for a Duck.Onions slic’t and carrots cut square like dice, boil’d in white-wine, strong broth, some gravy, minced parsley, savory chopped, mace, and butter; being well stewed together, it will serve for divers wild fowls, but most proper for water fowl.Sauces for Duck and Mallard in the French fashion.1. Vinegar and sugar boil’d to a syrrup, with two or three cloves, and cinamon, or cloves only.2. Oyster liquor, gravy of the fowl, whole onions boil’d in it, nutmeg, and anchove. If lean, farse and lard them.Sauces for any kind of roast Sea Fowl, as Swan, Whopper, Crane, Shoveler, Hern, Bittern, or Geese.Make a gallendine with some grated bread, beaten cinamon, and ginger, a quartern of sugar, a quart of claret wine, a pint of wine vinegar, strain the aforesaid materials and boil them in a skillet with a few whole cloves; in the boiling stir it with a spring of rosemary, add a little red sanders, and boil it as thick as water grewel.Green Sauce for Pork, Goslings, Chickens, Lamb, or Kid.Stamp sorrel with white-bread and pared pipkins in a stone or wooden mortar, put sugar to it, and wine vinegar, then strain it thorow a fine cloth, pretty thick, dish it in saucers, and scrape sugar on it.Otherways.Mince sorrel and sage, and stamp them with bread, the yolks of hard eggs, pepper, salt, and vinegar, but no sugar at all.Or thus.Juyce of green white, lemon, bread, and sugar.To make divers sorts of Vinegar.Take good white-wine, and fill a firkin half full, or a lesser vessel, leave it unstopped, and set it in some hot place in the sun, or on the leads of a house, or gutter.If you would desire to make vinegar in haste, put some salt, pepper, sowr leven mingled together, and a hot steel, stop it up and let the Sun come hot to it.If more speedy, put good wine into an earthen pot or pitcher, stop the mouth with a piece of paste, and put it in a brass pan or pot, boil it half an hour, and it will grow sowr.Or not boil it, and put into it a beet root, medlars, services, mulberries, unripe flowers, a slice of barley bread hot out of the oven, or the blossoms of services in their season, dry them in the sun in a glass vessel in the manner, of rose vinegar, fill up the glass with clear wine vinegar, white or claret wine, and set it in the sun, or in a chimney by the fire.To make Vinegar of corrupt Wine.Boil it, and scum it very clean, boil away one thirdpart, then put it in a vessel, put to it some charnel, stop the vessel close, and in a short time it will prove good vinegar.To make Vinegar otherways.Take six gallons of strong ale of the first running, set it abroad to cool, and being cold put barm to it, and head it very thorowly; then run it up in a firkin, and lay it in the sun, then take four or five handfuls of beans, and parch them on a fire-shovel, or pan, being cut like chesnuts to roast, put them into the vinegar as hot as you can, and stop the bung-hole with clay; but first put in a handful of rye leven, then strain a good handful of salt, and put in also; let it stand in the sun fromMaytoAugust, and then take it away.Rose Vinegar.Keep Roses dried, or dried Elder flowers, put them into several double glasses or stone bottles, write upon them, and set them in the sun, by the fire, or in a warm oven; when the vinegar is out, put in more flowers, put out the old, and fill them up with the vinegar again.Pepper Vinegar.Put whole pepper in a fine clothe, bind it up and put it in the vessel or bottle of vinegar the space of eight Days.Vinegar for Digestion and Health.Take eight drams of Sea-onions, a quart of vinegar, and as much pepper as onions, mint, and Juniper-berries.To MakestrongWine Vinegar into Balls.Take bramble berries when they are half ripe, dry themand make them into powder, with a little strong vinegar, make little balls, and dry them in the sun, and when you will use them, take wine and heat it, put in some of the ball or a whole one, and it will be turned very speedily into strong vinegar.To make Verjuyce.Takecrabs as soon as the kernels turn black, and lay them in a heap to sweat, then pick them from stalks and rottenness; and then in a long trough with stamping beetles stamp them to mash, and make a bag of course hair-cloth as square as the press; fill it with stamped crabs, and being well pressed, put it up in a clean barrel or hogs-head.To make Mustard divers ways.Have good seed, pick it, and wash it in cold water, drain it, and rub it dry in a cloth very clean; then beat it in a mortar with strong wine-vinegar; and being fine beaten, strain it and keep it close covered. Or grind it in a mustard quern, or a bowl with a cannon bullet.Otherways.Make it with grape-verjuyce, common-verjuyce, stale beer, ale, butter, milk, white-wine, claret, or juyce of cherries.Mustard of Dijon, or French Mustard.The seed being cleansed, stamp it in a mortar, with vinegar and honey, then take eight ounces of seed, two ounces of cinamon, two of honey, and vinegar as muchas will serve, good mustard not too thick, and keep it close covered in little oyster-barrels.To make dry Mustard very pleasant in little Loaves or Cakes to carry in ones Pocket, or to keep dry for use at any time.Take two ounces of seamy, half an ounce of cinamon, and beat them in a mortar very fine with a little vinegar, and honey, make a perfect paste of it, and make it into little cakes or loaves, dry them in the sun or in an oven, and when you would use them, dissolve half a loaf or cake with some vinegar, wine, or verjuyce.Section V.The best way of makingall manner of SalletsTo make a grand Sallet of divers Compounds.TAke a cold roast capon and cut it into thin slices square and small, (or any other roast meat as chicken, mutton, veal, or neats tongue) mingle with it a little minced taragon and an onion, then mince lettice as small as the capon, mingle all together, and lay it in the middle of a clean scoured dish. Then lay capers by themselves, olives by themselves, samphire by it self, broom buds, pickled mushrooms, pickled oysters, lemon, orange, raisins, almonds, blue-figs, Virginia Potato, caperons, crucifix pease, and the like, more or less, as occasion serves, lay them by themselves in the dish round the meat in partitions. Then garnish the dish sides with quarters of oranges, or lemons, or in slices, oyl and vinegar beaten together, and poured on it over all.On fish days, a roast, broil’d, or boil’d pike boned, and being cold, slice it as abovesaid.Another way for a grand Sallet.Take the buds of all good sallet herbs, capers, dates, raisins, almonds, currans, figs, orangado. Then first of all lay it in a large dish, the herbs being finely picked andwashed, swing them in a clean napkin; then lay the other materials round the dish, and amongst the herbs some of all the aforesaid fruits, some fine sugar, and on the top slic’t lemon, and eggs scarse hard cut in halves, and laid round the side of the dish, and scrape sugar over all; or you may lay every fruit in partitions several.Otherways.Dish first round the centre slic’t figs, then currans, capers, almonds, and raisins together; next beyond that, olives, beets, cabbidge-lettice, cucumbers, or slic’t lemon carved; then oyl and vinegar beaten together, the beast oyl you can get, and sugar or none, as you please; garnish the brims of the dish with orangado, slic’t lemon jagged, olives stuck with slic’t almonds, sugar or none.Another grand Sallet.Take all manner of knots of buds of sallet herbs, buds of pot-herbs, or any green herbs, as sage, mint, balm, burnet, violet-leaves, red coleworts streaked of divers fine colours, lettice, any flowers, blanched almonds, blue figs, raisins of the sun, currans, capers, olives; then dish the sallet in a heap or pile, being mixed with some of the fruits, and all finely washed and swung in a napkin, then about the centre lay first slic’t figs, next capers and currans, then almonds and raisins, next olives, and lastly either jagged beats, jagged lemons, jagged cucumbers, or cabbidge lettice in quarters, good oyl and wine vinegar, sugar or none.Otherways.The youngest and smallest leaves of spinage, the smallest also of sorrel, well washed currans, and red beets round the centre being finely carved, oyl and vinegar, and the dish garnished with lemon and beets.Other Grand Sallets.Take green purslain and pick it leaf by leaf, wash it and swing it in a napkin, then being disht in a fair clean dish, and finely piled up in a heap in the midst of it lay round about the centre of the sallet pickled capers, currans, and raisins of the sun, washed, pickled, mingled, and laid round it: about them some carved cucumbers in slices or halves, and laid round also. Then garnish the dish brims with borage, or clove jelly-flowers. Or otherways with jagged cucumber-peels, olives, capers, and raisins of the sun, then the best sallet-oyl and wine-vinegar.Other Grand Sallets.All sorts of good herbs, the little leaves of red sage, the smallest leaves of sorrel, and the leaves of parsley pickt very small, the youngest and smallest leaves of spinage, some leaves of burnet, the smallest leaves of lettice, white endive and charvel all finely pick’t and washed, and swung in a strainer or clean napkin, and well drained from the water; then dish it in a clean scowred dish, and about the centre capers, currans, olives, lemons carved and slic’t, boil’d beet-roots carved and slic’t, and dished round also with good oyl and vinegar.A good Sallet otherways.Take corn-sallet, rampons, Alexander-buds, pickled mushrooms, and make a sallet of them, then lay the corn sallet through the middle of the dish from side to side, and on the other side rampons, then Alexander-buds, and in the other four quarter of mushrooms, salt, over all, and put good oyl and vinegar to it.Other grand Sallet.Take the tenderest, smallest, and youngest ellicksander-buds, and small sallet, or young lettice mingled together, being washed and pickled, with some capers. Pile it or lay it flat in a dish, first lay about the centre, olives, capers, currans, and about those carved oranges and lemons, or in a cross partition-ways, and salt, run oyl and vinegar over all.Otherways.Boil’d parsnips in quarters laid round the dish, and in the midst some small sallet, or water cresses finely washed and picked, on the water-cresses some little small lettice finely picked and washed also, and some elicksander-buds in halves, and some in quarters, and between the quarters of the parsnips, some small lettice, some water-cresses and elicksander-buds, oyl and vinegar, and round the dish some slices of parsnips.Another grand Sallet.Take small sallet of all good sallet herbs, then mince some white cabbidge leaves, or striked cole-worts, mingle them among the small sallet, or some lilly-flowers slit with a pin; then first lay some minced cabbidge in a clean scowred dish, and the minced sallet round about it; then some well washed and picked capers, currans, olives, or none; then about the rest, a round of boild red beets, oranges, or lemons carved. For the garnish of the brim of the dish, boild colliflowers, carved lemons, beets, and capers.Sallet of Scurvy grass.Being finely pick’t short, well soak’t in clean water, and swung dry, dish it round in a fine clean dish, with capersand currans about it, carved lemon and orange round that, and eggs upon the centre not boil’d too hard, and parted in halves, then oyl and vinegar; over all scraping sugar, and trim the brim of the dish.A grand Sallet of Alexander-buds.Take large Alexander-buds, and boil them in fair water after they be cleansed and washed, but first let the water boil, then put them in, and being boil’d, drain them on a dish bottom or in a cullender; then have boil’d capers and currans, and lay them in the midst of a clean scowred dish, the buds parted in two with a sharp knife, and laid round about upright, or one half on one side, and the other against it on the other side, so also carved lemon, scrape on sugar, and serve it with good oyl and wine vinegar.Other grand Sallet of Watercresses.Being finely picked, washed and laid in the middle of a clean dish with slic’t oranges and lemons finely carved one against the other, in partitions or round the dish, with some Alexander-buds boil’d or raw, currans,pers, oyl, and vinegar, sugar, or none.A grand Sallet of pickled capers.Pickled capers and currans basted and boil’d together, disht in the middle of a clean dish, with red beets boil’d and jagged, and dish’t round the capers and currans, as also jagg’d lemon, and serve it with oyl and vinegar.To pickle Samphire, Broom-buds, Kitkeys, Crucifix Pease, Purslane, or the like.Take Samphire, and pick the branches from the dead leaves or straws, then lay it in a pot or barrel, & make a strong brine of white or bay-salt, in the boiling scum itclean; being boil’d and cold put it to the samphire, cover it and keep it for all the year, and when you have any occasion to use it, take and boil it in fair water, but first let the water boil before you put it in, being boiled and become green, let it cool, then take it out of the water, and put it in a little bain or double viol with a broad mouth, put strong wine vinegar to it, close it up close and keep it.Otherways.Put samphire in a brass pot that will contain it, and put to it as much wine-vinegar as water, but no salt; set it over a charcoal-fire, cover it close, and boil it till it become green, then put it up in a barrell with wine-vinegar close on the head, and keep it for use.To pickle Cucumbers.Pickle them with salt, vinegar, whole pepper, dill-seed, some of the stalks cut, charnell, fair water, and some sicamore-leaves, and barrel them up close in a barrel.Pickled Quinces the best way.1. Take quinces not cored nor pared, boil them in fair water not too tender, and put them in a barrel, fill it up with their liquor, and close on the head.2. Pare them and boil them with white-wine, whole cloves, cinamon, and slic’t ginger, barrel them up and keep them.3. In the juyce of sweet apples, not cored, but wiped, and put up raw.4. In white-wine barrel’d up raw.5. Being pared and cored, boil them up in sweet-wort and sugar, keep them in a glazed pipkin close covered.6.Core them and save the cores, cut some of the crab-quinces, and boil them after the quinces be parboil’d &taken up; then boil the cores, and some of the crab-quinces in quarters, the liquor being boild strain it thorow a strainer, put it in abarrelwith the quinces, and close up the barrel.To pickle Lemon.Boil them in water and salt, and put them up with white-wine.To pickle any kind of Flowers.Put them into a gally-pot or double glass, with as much sugar as they weigh, fill them up with wine vinegar; to a pint of vinegar a pound of sugar, and a pound of flowers; so keep them for sallets or boild meats in a double glass covered over with a blade and leather.To pickle Capers, Gooseberries, Barberries, red and white Currans.Pick them and put them in the juyce of crab-cherries, grape-verjuyce, or other verjuyce, and then barel them up.To Candy Flowers for Sallets, as Violets, Cowslips, Clove-gilliflowers, Roses, Primroses, Borrage, Bugloss,&c.Take weight for weight of sugar candy, or double refined sugar, being beaten fine, searsed, and put in a silver dish with rose-water, set them over a charecoal fire, and stir them with a silver spoon till they be candied, or boil them in a Candy sirrup height in a dish or skillet, keep them in a dry place for your use, and when you use them for sallets, put a little wine-vinegar to them, and dish them.For the compounding and candying the foresaid pickled and candied Sallets,Though they may be served simply of themselves, and are both good and dainty, yet for better curiosity and the finer ordering of a table, you may thus use them.First, if you would set forth a red flower that you know or have seen, you shall take the pot of preserv’d gilliflowers, and suiting the colours answerable to the flower, you shall proportion it forth, and lay the shape of a flower with a purslane stalk, make the stalk of the flower, and the dimensions of the leaves and branches with thin slices of cucumbers, make the leaves in true proportion jagged or otherways, and thus you may set forth some blown some in the bud, and some half blown, which will be very pretty and curious; if yellow, set it forth with cowslip or primroses; if blue take violets or borrage; and thus of any flowers.Section VI.To make all manner of Carbonadoes, either of Flesh or Fowl; as also all manner of fried Meats of Flesh, Collops and Eggs, with the most exquisite way of making Pancakes, Fritters, and Tansies.To carbonado a Chine of Mutton.TAke a Chine of Mutton, salt it, and broil it on the embers, or toast it against the fire; being finely broil’d, baste it, and bread it with fine grated manchet, and serve it with gravy only.To carbonado a Shoulder of Mutton.Take a Shoulder of Mutton, half boil it, scotch it and salt it, save the gravy, and broil it on a soft fire being finely coloured and fitted, make sauce with butter, vinegar, pepper, and mustard.To carbonado a Rack of Mutton.Cut it into steaks, salt and broil them on the embers, and being finely soaked, dish them and make sauce of good mutton-gravy, beat up thick with a little juyce of orange, and a piece of butter.To carbonado a Leg of Mutton.Cut it round cross the bone about half an inch thick, then hack it with the back of a knife, salt it, and broil it on the embers on a soft fire the space of an hour; being finely broil’d, serve it with gravy sauce, and juyce of orange.Thus you may broil any hanch of venison, and serve it with gravy only.To broil a chine of Veal.Cut it in three or four pieces, lard them (or not) with small lard, season them with salt and broil them on a soft fire with some branches of sage and rosemary between the gridiron and the chine; being broil’d, serve it with gravy, beaten butter, and juyce of lemon or orange.To broil a Leg of Veal.Cut it into rowls, or round the leg in slices as thick as ones finger, lard them or not, then broil them softly on embers, and make sauce with beaten butter, gravy, and juyce of orange.To carbonado a Rack of Pork.Take a Rack of Pork, take off the skin, and cut it into steaks, then salt it, and strow on some fennil seeds whole and broil it on a soft fire, being finely broil’d, serve it on wine-vinegar and pepper.To broil a Flank of Pork.Flay it and cut it into thin slices, salt it, and broil it on the embers in a dripping-pan of white paper, and serve it on the paper with vinegar and pepper.To broil Chines of Pork.Broil them as you do the rack, but bread them and serve them with vinegar and pepper, or mustard and vinegar.Or sometimes apples in slices, boil’d in beer and beaten butter to a mash.Or green sauce, cinamon, and sugar.Otherways, sage and onions minced, with vinegar and pepper boil’d in strong broth till they be tender.Or minced onions boil’d in vinegar and pepper.To broil fat Venison.Take half a hanch, and cut the fattest part into thick slices half an inch thick; salt and broil them on the warm embers, and being finely soaked, bread them, and serve them with gravy only.Thus you may broil a side of venison, or boil a side, fresh in water and salt, then broil it and dredge it, and serve it with vinegar and pepper.Broil the chine raw as you do the half hanch, bread it and serve it with gravy.To fry Lambs or Kids Stones.Take the stones, parboil them, then mince them small and fry them in sweet butter, strain them with some cream, some beaten cinamon, pepper, and grated cheese being put to it when it is strained, then fry them, and being fried, serve them with sugar and rose-water.Thus may you dress calves or lambs brains.To carbonado Land or Water Fowl.Being roasted, cut them up and sprinkle them with salt, then scoch and broil them and make sauce with vinegar and butter, or juyce of orange.To dress a dish of Collops and Egg the best way for service.Take fine young and well coloured bacon of the ribs, the quantity of two pound, cut it into thine slices and lay them in a clean dish, toste them before the fire fine and crisp; then poche the eggs in a fair scrowred skillet white and fine, dish them on a dish and plate, and lay on the colops, some upon them, and some round the dish.To broil Bacon on Paper.Make the fashion of two dripping-pans of two sheets of white paper, then take two pound of fine interlarded bacon, pare off the top, and cut the bacon into slices as thin as a card, lay them on the papers, then put them on a gridiron, and broil them on the embers.To broil Brawn.Cut a Collar into six or seven slices round the Collar, and lay it on a plate in the oven,being broil’d serve it with juyce of orange, pepper, gravy, and beaten butter.To fry Eggs.Take fifteen eggs and beat them in a dish, then have interlarded bacon cut into square bits like dice, and fry them with chopped onions, and put to them cream, nutmeg, cloves, cinamon, pepper, and sweet herbs chopped small, (or no herbs nor spice) being fried, serve them on a clean dish, with sugar and juyce of orange.To fry an Egg as round as a Ball.Take a broad frying posnet, or deep frying pan, and three pints of clarified butter or sweet suet, heat it as hot as you do for fritters; then take a stick and stir it till itrun round like to a whirle-pit; then break an egg into the middle of the whirle, and turn it round with your stick till it be as hard as a soft poached egg, and the whirling round of the butter or suet will make round as a ball; then take it up with a slice, and put it in a warm pipkin or dish, set it a leaning against the fire, so you may do as many as you please, they will keep half an hour yet be soft; you may serve them with fried or toasted collops.To make the best Fritters.Take good mutton-broth being cold, and no fat, mix it with flour and eggs, some salt, beaten nutmeg and ginger, beat them well together, then have apples or pippins, pare and core them, and cut them into dice-work, or square bits, and when you will fry them, put them in the batter, and fry them in clear clarified suet, or clarified butter, fry them white and fine, and sugar them.Otherways.Take a pint of sack, a pint of ale, some ale-yeast or barm, nine eggs yolks and whites beaten very well, the eggs first, then all together, then put in some ginger, salt, and fine flour, let it stand an hour or two, then put in apples, and fry them in beef-suet clarified, or clarified butter.Other Fritters.Take a quart of flour, three pints of cold mutton broth, a nutmeg, a quartern of cinamon, a race of ginger, five eggs, and salt, and strain the foresaid materials; put to them twenty slic’t pippins, and fry them in six pound of suet.Sometimes make the batter of cream, eggs, cloves, mace, nutmeg, saffron, barm, ale, and salt.Other times flour, grated bread, mace, ginger, pepper, salt, barm, saffron, milk, sack, or white wine.Sometimes you may use marrow steeped in musk and rose-water, and pleasant pears or quinces.Or use raisins, currans, and apples cut like square dice, and as small, in quarters or in halves.Fritters in the Italian Fashion.Take a pound of the best Holland cheese or parmisan grated, a pint of fine flower, and as much fine bisket bread muskefied beaten to powder, the yolks of four or five eggs, some saffron and rosewater, sugar, cloves, mace, and cream, make it into stiff paste, then make it into balls, and fry them in clarified butter. Or stamp this paste in a mortar, and make the balls as big as a nutmeg or musket bullet.Otherways in the Italian Fashion.Take a pound of rice and boil it in a pint of cream, being boil’d something thick, lay it abroad in a clean dish to cool, then stamp it in a stone mortar, with a pound of good fat cheese grated, some musk, and yolks of four or five hard eggs, sugar, and grated manchet or bisket bread; then make it into balls, the paste being stiff, and you may colour them with marigold flowers stamped, violets, blue bottles, carnations or pinks, and make them balls of two or three colours. If the paste be too tender, work more bread to them and flour, fry them, and serve them with scraping sugar and juyce of orange. Garnish these balls with stock fritters.Fritters of Spinage.Take spinage, pick it and wash it, then set on a skillet of fair water, and when it boileth put in the spinage, beingtender boil’d put it in a cullender to drain away the liquor; then mince it small on a fair board, put it in a dish and season it with cinamon, ginger, grated manchet, fix eggs with the whites and yolks, a little cream or none, make the stuff pretty thick, and put in some boil’d currans. Fry it by spoonfuls, and serve it on a dish and plate with sugar.Thus also you may make fritters of beets, clary, borrage, bugloss, or lattice.To make Stock-Fritters or Fritters of Arms.Strain half a pint of fine flower, with as much water, and make the batter no thicker, than thin cream; then heat the brass moulds in clarified butter; being hot wipe them, dip the moulds half way in the batter and fry them, to garnish any boil’d fish meats or stewed oysters. View their forms.fishabstract shapeshellOther fried Dishes of divers forms, or Stock-Fritters in the Italian Fashion.Take a quart of fine flower, and strain it with some almond milk, leven, white wine, sugar and saffron; fry it on the foresaid moulds, or dip clary on it, sage leaves, or branches of rosemary, then fry them in clarified butter.Little Pasties, Balls, or Toasts fried.Take a boil’d or raw Pike, mince it and stamp it with some good fat old cheese grated, season them with cinamon,sugar, boil’d currans, and yolks of hard eggs, make this stuff into balls, toasts or pasties, and fry them.Otherways.Make your paste into little pasties, stars, half moons, scollops, balls, or suns.Or thus.Take grated bread, cake, or bisket bread, and fat cheese grated, almond paste, eggs, cinamon, saffron, and fry them as abovesaid.Otherways Pasties to fry.Take twenty apples or pippins par’d, coard, and cut into bits like square dice, stew them in butter, and put to them three ounces of bisket bread, stamp all together in a stone mortar, with six ounces of fat cheese grated, six yolks of eggs, cinamon, six ounces of sugar, make it in little Pasties, or half moons, and fry them.Otherways.Take a quart of fine flower, wet it with almond milk, sack, white-wine, rose-water, saffron, and sugar, make thereof a paste into balls, cakes, or any cut or carved branches, and fry them in clarified butter, and serve them with fine scraped sugar.To fry Paste out of a Syringe or Butter-squirt.Take a quart of fine flower, & a litle leven, dissolve it in warm water, & put to it the flour, with some white wine, salt, saffron, a quarter of butter, and two ounces of sugar; boil the aforesaid things in a skillet as thick as a hasty pudding, and in the boiling stir it continually, being cold beat it in a mortar, fry it in clarified butter, and run it into the butter through a butter-squirt.TomakePancakes.Take three pints of cream, a quart of flour, eight eggs, three nutmegs, a spoonful of salt, and two pound of clarified butter; the nutmegs being beaten, strain them with the cream, flour and salt, fry them into pancakes, and serve them withfinesugar.Otherways.Take three pints of spring-water, a quart of flour, mace, and nutmeg beaten, six cloves, a spoonful of salt, and six eggs, strain them and fry them into Pancakes.Or thus.Make stiff paste of fine flour, rose-water, cream, saffron, yolks of eggs, salt, and nutmeg, and fry them in clarified butter.Otherways.Take three pints of cream, a quart of flour, five eggs, salt, three spoonfuls of ale, a race of ginger, cinamon as much, strain these materials, then fry and serve them with fine sugar.To make a Tansie the best way.Take twenty eggs, and take away five whites, strain them with a quart of good thick sweet cream, and put to it grated nutmeg, a race of ginger grated, as much cinamon beaten fine, and a penny white loaf grated also, mix them all together with a little salt, then stamp some green wheat with some tansie herbs, strain it into the cream and eggs, and stir all together; then take a clean frying-pan, and a quarter of a pound of butter, melt it, and put in the tansie, and stir it continually over the fire with a slice, ladle, or saucer, chop it, and break it as itthickens, and being well incorporated put it out of the pan into a dish, and chop it very fine; then make the frying pan very clean, and put in some more butter, melt it, and fry it whole or in spoonfuls; being finely fried on both sides, dish it up, and sprinkle it with rose-vinegar, grape-verjuyce, elder-vinegar, couslip-vinegar, or the juyce of three or four oranges, and strew on good store of fine sugar.Otherways.Take a little tansie, featherfew, parsley, and violets stamp and strain them with eight or ten eggs and salt, fry them in sweet butter, and serve them on a plate and dish with some sugar.A Tansie for Lent.Take tansie and all manner of herbs as before, and beaten almond, stamp them with the spawn of pike or carp and strain them with the crumb of a fine manchet, sugar, and rose-water, and fry it in sweet butter.Toasts of Divers sorts.First, in Butter or Oyl.Take a cast of fine rouls or round manchet, chip them, and cut them into toasts, fry them in clarified butter, frying oyl, or sallet oyl, but before you fry them dip them in fair water, and being fried, serve them in a clean dish piled one upon another, and sugar between.Otherways.Toste them before the fire, and run them over with butter, sugar, or oyl.Cinamon Toasts.Cut fine thin toasts, then toast them on a gridiron, and lay them in ranks in a dish, put to them fine beaten cinamon mixed with sugar and some claret, warm them over the fire, and serve them hot.French Toasts.Cut French bread, and toast it in pretty thick toasts on a clean gridiron, and serve them steeped in claret, sack, or any wine, with sugar and juyce of orange.Section VII.The most Excellent Ways of making All sorts of Puddings.A boil’d Pudding.BEat the yolks of three eggs, with rose-water, and half a pint of cream, warm it with a piece of butter as big as a walnut, and when it is melted mix the eggs and that together, and season it with nutmeg, sugar, and salt; then put in as much bread as will make it as thick as batter, and lay on as much flour as will lie on a shilling, then take a double cloth, wet it, and flour it, tie it fast, and put it in the pot; when it is boil’d, serve it up in a dish with butter, verjuice, and sugar.Otherways.Take flour, sugar, nutmeg, salt, and water, mix them together with a spoonful of gum-dragon, being steeped all night in rose-water, strain it, then put in suet, and boil it in a cloth.To boil a Pudding otherways.Take a pint of cream or milk, and boil it with a stick of cinamon, being boil’d let it cool, then put in six eggs, take out three whites, and beat the eggs before you put them in the milk, then slice a penny-roul very thinand being slic’t beat all together, then put in some sugar, and flour the cloth; being boil’d for sauce, put butter, sack, and sugar, beat them up together, and scrape sugar on it.Other Pudding.Sift grated bread through a cullender, and mix it with flour, minc’t dates, currans, nutmeg, cinamon, minc’t suet, new milk warm, sugar and eggs, take away some of the whites and work all together, then take half the pudding for one side, and half for the other side, and make it round like a loaf, then take butter and put it into the midst, and the other side aloft on the top, when the liquor boils, tie it in a fair cloth and boil it, being boil’d, cut it in two, and so serve it in.To make a Cream Pudding to be boil’d.Take a quart of cream and boil it with mace, nutmeg and ginger quartered, put to it eight eggs, and but four whites beaten, a pound of almonds blanched, beaten, and strained in with the cream, a little rose-water, sugar, and a spoonful of fine flower; then take a thick napkin, wet it and rub it with flour, and tie the pudding up in it: being boil’d make sauce for it with sack, sugar, and butter beat up thick together with the yolk of an egg, then blanch some almonds, slice them, and stick the pudding with them very thick, and scrape sugar on it.To make a green boil’d Pudding of sweet Herbs.Take and steep a penny white loaf in a quart of cream and only eight yolks of eggs, some currans, sugar, cloves, beaten mace, dates, juyce of spinage, saffron, cinamon, nutmeg, sweet marjoram, tyme, savory, peniroyal minced very small, and some salt, boil it in beef-suet, marrow, (or none.) These puddings are excellent for stuffingsof roast or boil’d Poultrey, Kid, Lamb, or Turkey, Veal, or Breasts of Mutton.To make a Pudding in haste.Take a pint of good Milk or Cream, put thereto a handful of raisins of the Sun, with as many currans, and a piece of butter, then grate a manchet and a nutmeg, and put thereto a handful of flour; when the milk boils, put in the bread, let it boil a quarter of an hour, then dish it up on beaten butter.To make a Quaking Pudding.Slice the crumbs of a penny manchet, and infuse it three or four hours in a pint of scalding hot cream, covering it close, then break the bread with a spoon very small, and put to it eight eggs, and put only four whites, beat them together very well, and season it with sugar, rose-water, and grated nutmeg: if you think it too stiff, put in some cold cream and beat them well together; then wet the bag or napkin and flour it, put in the pudding, tie it hard, and boil it half an hour, then dish it and put to it butter, rose-water, and sugar, and serve it up to the table.Otherways baked.Scald the bread with a pint of cream as abovesaid, then put to it a pound of almonds blanched and beaten small with rose-water in a stone mortar, or walnuts, and season it with sugar, nutmeg, salt, the yolks of six eggs, a quarter of a pound of dates slic’t and cut small a handful of currans boil’d and some marrow minced, beat them all together and bake it.To make a Quaking Pudding either boil’d or baked.Take a pint of good thick cream, boil it with some largemace, whole cinamon, and slic’t nutmeg, then take six eggs, and but three whites, beat them well, and grate some stale manchet, the quantity of a half penny loaf, put it to the eggs with a spoonful of flour, then season the cream according to your own taste with sugar and salt; beat all well together, then wet a cloth or butter it, and put in the pudding when the water boils; an hour will bake it or boil it.Otherways.Take a penny white loaf, pare off the crust, and slice the crumb, steep it in a quart of good thick cream warmed, some beaten nutmeg, six eggs, whereof but two whites, and some salt. Sometimes you may use boil’d currans, or boil’d raisins.If to bake, make it a little stiffer, sometimes add saffron; on flesh-days use beef-suet, or marrow; (or neither) for a boil’d pudding butter the napkin being first wetted in water, and bind it up like a ball, an hour will boil it.To make a Shaking Pudding.Take a pint of cream and boil it with large mace, slic’t nutmeg, and ginger, put in a few almonds blanched and beaten with rose-water, strain them all together, then put to it slic’t ginger, grated bread, salt and sugar, flour the napkin or cloth, and put in the pudding, tie it hard, and put it in boiling water; (as you must do all puddings) then serve it up verjuyce, butter, and sugar.To make a Hasty-Pudding in a Bag.Boil a pint of thick cream with a spoonful of flour, season it with nutmeg, sugar, and salt, wet the cloth and flour it, then pour in the cream being hot into the cloth, and when it is boil’d butter it as a hasty pudding. If it be well made, it will be as good as a Custard.To make a Hasty-Pudding otherways.Grate a two penny manchet, and mingle it with a quarter of a pint of flour nutmeg, and salt, a quarter of sugar, and half a pound of butter; then set it a boiling on the fire in a clean scowred skillet, a quart, or three pints of good thick cream, and when it boils put in the foresaid materials, stir them continual, and being half boil’d, put in six yolks of eggs, stir them together, and when it is boil’d, serve it in a clean scowred dish, and stick it with some preserved orange-peel thin sliced, run it over with beaten butter, and scraping sugar.To make an Almond Pudding.Blanch and beat a pound of almonds, strain them with a quart of cream, a grated, penny manchet searsed, four eggs, some sugar, nutmeg grated, some dates, & salt; boil it, and serve it in a dish with beaten butter, stick it with some muskedines, or wafers, and scraping sugar.Otherways.Take a pound of almond-paste, some grated bisket-bread, cream, rose-water, yolks of eggs, beaten cinamon, ginger, nutmeg, some boil’d currans, pistaches, and musk, boil it in a napkin, and serve it as the former.To make an Almond Pudding in Guts.Take a pound of blanched almonds, beat them very small, with rosewater, and a little good new milk or cream with two or three blades of mace, and some sliced nutmegs; when it is boil’d take the spice clean from it, then grate a penny loaf and searse it through a cullender, put it into the cream, and let it stand till it be pretty cool, then put in the almonds, five or six yolks ofeggs, salt, sugar and good store of marrow or beef-suet finely minced, and fill the guts.To make a Rice Pudding to bake.Boil thericetender in milk, then season it with nutmeg, mace, rose-water, sugar, yolks of eggs, with half the whites, some grated bread, and marrow minced with amber-greese, and bake it in a buttered dish.To make Rice Puddings in guts.Boil half a pound of rice with three pints of milk, and a little beaten mace, boil it until the rice be dry, but never stir it, if you do, you must stir it continually, or else it will burn, pour your rice into a cullender or strainer, that the moisture may run clean from it, then put to it six eggs, (put away the whites of three) half a pound of sugar, a quarter of a pint of rose-water, a pound of currans, and a pound of beef-suet shred small, season it with nutmeg, cinamon, and salt, then dry the small guts of a hog, sheep, or beefer, and being, finely cleansed for the purpose, steep and fill them, cut the guts a foot long, and fill them three quarters full, tie both ends together, and put them in boiling water, a quarter of an hour will boil them.Otherways.Boil the rice first in water, then in milk, after with salt, in cream; then take six eggs, grated bread, good store of marrow minced small, some nutmeg, sugar, and salt; fill the guts and put them into a pipkin, and boil them in milk and rose-water.Otherways.Steep it in fair water all night, then boil it in new milk, and drain out the milk through a cullender, then mince agood quantity of beef-suet not too small, and put it into the rice in some bowl or tray, with currans being first boil’d, yolks of eggs, nutmeg, cinamon, sugar, and barberries, mingle all together; then wash the second guts, fill them, and boil them.To make a Cinamon Pudding.Take and steep a penny white loaf in a quart of cream, six yolks of eggs, and but two whites, dates, half an ounce of beaten cinamon, and some almond paste. Sometimes add rose-water, salt, and boil’d currans, either bake or boil it for stuffings.To make a Haggas Pudding.Take a calves chaldron being well scowred or boiled, mince it being cold, very fine and small, then take four or five eggs, and leave out half the whites, thick cream, grated bread, sugar, salt, currans, rose-water, some beef-suet or marrow, (and if you will) sweet marjoram, time, parsley, and mix all together; then having a sheeps maw ready dressed, put it in and boil it a little.Otherways.Take good store of parsley, tyme, savory, four or five onions, and sweet marjoram, chop them with some whole oatmeal, then add to them pepper, and salt, and boil them in a napkin, being boil’d tender, butter it, and serve it on sippets.To make a Chiveridge Pudding.Lay the fattest of a hog in fair water and salt to scowr them, then take the longest and fattest gut, and stuff it with nutmeg, sugar, ginger, pepper, and slic’t dates, cut them and serve them to the table.To make Leveridge Puddings.Boil a hogs liver, and let it be thorowly cold, then grate and sift it through a cullender, put new milk to it and the fleck of a hog minced small put into the liver, and some grated bread, divide the meat in two parts, then take store of herbs, mince them fine, and put the herbs into one part with nutmeg, mace, pepper, anniseed, rosewater, cream, and eggs, fill them up and boil them. To the other part or sort put barberries, slic’t dates, currans, cream, and eggs.Other Leveridge Puddings.Boil a hogs liver very dry, and when it is cold grate it and take as much grated manchet as liver, sift them through a cullender; and season them with cloves, mace, and cinamon, as much of all the other spices, half a pound of sugar, a pound and a half of currans, half a pint of rose-water, three pound of beef suet minced small, eight eggs and but four whites.A Swan or Goose Pudding.Strain the swan or goose blood, and steep with it oatmeal or grated bread in milk or cream, with nutmeg, pepper, sweet herbs minced, suet, rose-water, minced lemon peels very small and a small quantity of coriander-seed.This for a Pudding in a swan or gooses neck.To make a Farsed Pudding.Mince a leg of mutton with sweet herbs, grated bread, minced dates, currans, raisins of the sun, a little orangado or preserved lemon sliced thin, a few coriander-seeds, nutmeg, pepper, and ginger, mingle all together with some cream, and raw eggs, and work it togetherlike a pasty, then wrap the meat in a caul of mutton or veal, and so you may either boil or bake them. If you bake them, indorse them with yolks of eggs, rose-water,andsugar, and stick them with little sprigs of rosemary and cinamon.To make a Pudding of Veal.Mince raw veal very fine, and mingle it with lard cut into the form of dice, then mince some sweet marjoram, penniroyal, camomile, winter-savory, nutmeg, ginger, pepper, salt, work all together with good store of beaten cinamon, sugar, barberries, sliced figs, blanched almonds, half a pound of beef-suet finely minced, put these into the guts of a fat mutton or hog well cleansed, and cut an inch and a half long, set them a boiling in a pipkin of claret wine with large mace; being almost boil’d, have some boil’d grapes in small bunches, and barberries in knots, then dish them on French bread being scalded with the broth of some good mutton gravy, and lay them on garnish of slic’t lemons.To make a Pudding of Wine in guts.Slice the crumbs, of two manchets, and take half a pint of wine, and some sugar, the wine must be scalded; then take eight eggs, and beat them with rose-water, put to them sliced dates, marrow, and nutmeg, mix all together, and fill the guts to boil.Bread Puddings in guts.Take cream and boil it with mace, and mix beaten almonds with rose-water, then take cream, eggs, nutmeg, currans, salt, and marrow, mix them with as much bread as you think fit, and fill the guts.To make an Italian Pudding.Take a fine manchet and cut it in square pieces like dice, then put to it half a pound of beef-suet minced small, raisins of the sun, cloves, mace, minced dates, sugar, marrow, rose-water, eggs, and cream, mingle all these together, put them into a buttereddish,in less than an hour it will be baked, and when you serve it,scrapesugaron it.Other Pudding in the Italian Fashion with blood of Beast or Fish.Take half a pound of grated cheese, a penny manchet grated, sweet herbs chopped very small, cinamon, pepper, salt, nutmeg, cloves, mace, four eggs, sugar, and currans, bake it in a dish or pie, or boil it in a napkin, and bind it up in a ball, being boil’d serve it with beaten butter, sugar, and beaten cinamon.To make a French Pudding.Take half a pound of raisins of the sun, a penny white loaf pared and cut into dice-work, half a pound of beef-suet finely minced, three ounces of sugar, eight slic’t dates, a grain of musk, twelve or sixteen lumps of marrow, salt, half a pint of cream, three eggs beaten with it, and poured on the pudding, cloves, mace, nutmeg, salt, and a pome-water, or a pippin or two pared, slic’t, and put in the bottom of the dish before you bake the pudding.To make a French Barley Pudding.Boil the barley, & put to one quart of barley, a manchet grated, then beat a pound of almonds, & strain them with cream, then take eight eggs, & but four whites, & beat them with rose-water, season it with nutmeg, mace,salt, and marrow, or beef-suet cut small, mingle all together, then fill the guts and boil them.To make an excellent Pudding.Take crumbs of white-bread, as much fine flour, the yolks of four eggs, but one white, and as much good cream as will temper it as thick as you would make pancake batter, then butter the dish, bake it, and scrape sugar on it being baked.Puddings of Swines Lights.Parboil the lights, mince them very small with suet, and mix them with grated bread, cream, curans, eggs, nutmeg, salt, and rose-water, and fill the guts.To make an Oatmeal Pudding.potPick a quart of whole oatmeal, being finly picked and cleansed, steep it in warm milk all night, next morning drain it, and boil it in three pints of cream; being boil’d and cold put to it six yolks of eggs and but three whites, cloves, mace, saffron, salt, dates slic’t, and sugar, boil it in a napkin, and boil it as the bread-pudding, serve it with beaten butter, and stick it with slic’t dates, and scrape sugar; or you may bake these foresaid materials in dish, pye,&c.Sometimes add to this pudding raisins of the sun, and all manner of sweet herbs, chopped small, being seasoned as before.Other Oatmeal Pudding.Take great oatmeal, pick it and scale it in cream being first put in a dish or bason, season it with nutmeg, cinamon, ginger, pepper, and currans, bake it in a dish, or boil it in a napkin, being baked or boiled, serve it with beaten butter, and scraping sugar.Otherways.Season it with cloves, mace, saffron, salt, and yolks of eggs, and but five that have whites, and some cream to steep the groats in, boil it in a napkin, or bake it in a dish or pye.To make Oatmeal Pudding-pies.abstract shapeSteep oatmeal in warm milk three or four hours, then strain some blood into it of flesh or fish, mix it with cream, and add to it suet minced small, sweet herbs chopped fine, as tyme, parsley, spinage, succory, endive, strawberry leaves, violet leaves, pepper, cloves mace, fat beef-suet, and four eggs; mingle all together, and so bake them.To make an Oatmeal Pudding boil’d.Take the biggest oatmeal, mince what herbs you like best and mix with it, season it with pepper and salt, tye it strait in a bag, and when it is boild, butter it and serve it up.Oatmeal Pudding otherwise of fish or flesh blood.Take a quart of whole oatmeal, steep it in warm milk over night, & then drain the groats from it, boil them ina quart or three pints of good cream; then the oatmeal being boil’d and cold, have tyme, penniroyal, parsley, spinage, savory, endive, marjoram, sorrel, succory, and strawberry leaves, of each a little quantity, chop them fine, and put them to the oatmeal, with some fennil-seed, pepper, cloves, mace, and salt, boil it in a napkin, or bake it in a dish, pie, or guts.Sometimes of the former pudding you may leave out some of the herbs, and add these, penniroyal, savory, leeks, a good big onion, sage, ginger, nutmeg, pepper, salt, either for fish or flesh days, with butter or beef-suet, boil’d or baked in a dish, napkin, or pie.To make a baked Pudding.Take a pint of cream, warm it, and put to it eight dates minced, four eggs, marrow, rose-water, nutmegs raced and beaten, mace and salt, butter the dish, and put it in; and if you please, lay puff paste on it, and scrape sugar on it and in it.To make a baked Pudding otherways.Take a pint and a half of cream, and a pound of butter; set the same on fire till the butter be melted, then take three or four eggs, season it with nutmeg, rose-water, sugar, and salt, make it as thin as pankake batter, butter the dish, and baste it with a garnish of paste about it.Otherways.Take a penny loaf, pare it, slice it, and put it into a quart of cream with a little rose-water, break it very small, then take four ounces of almon-paste, and put in eight eggs beaten, the marrow of three or four marrow bones, three or four pippins slic’t thin, or whatway you please; mingle these together with a little ambergreese, and butter, then dish and bake it.Otherways.Take a quart of cream, put thereto a pound of beef-suet minced small, put it into the cream, and season it with nutmeg, cinamon, and rose-water, put to it eight eggs, and but four whites, and two grated manchets; mingle them well together, and put them in a butter’d dish, bake it, and being baked, scrape on sugar, and serve it.To make black Puddings.
Or being stale, draw them, and put a clove or two in the bellies, with a piece of bacon.
Take a Pullet or Hen full of eggs, draw it and roast it; being roasted break it up, and mince the brauns in thin slices, save the wings whole, or not mince the brauns, and leave the rump with the legs whole; stew all in the gravy and a little salt.
Then have a minced lemon, and put it into the gravy, dish the minced meat in the midst of the dish, and the thighs, wings, and rumps about it. Garnish the dish, with oranges and lemons quartered, and serve them up covered.
Take Oysters being parboil’d and clenged from the grunds, mingle them with pepper, salt, beaten nutmeg, time, and sweet marjoram, fill the Pullets belly, and roast it, as also two or three ribs of interlarded bacon, serve it in two pieces into the dish with the pullet; then make sauce of the gravy, some of the oysters liquor, oysters and juice of oranges boil’d together, take some of the oysters out of the pullets belly, and lay on the breast of it, then put the sauce to it with slices of lemon.
Take a pullet, or hen, if lean, lard it, if fat, not; or lard either fat or lean with a piece or slice of bacon over it, and a peice of interlarded bacon in the belly, seasoned with nutmeg, and pepper, and stuck with cloves.
Then for the sauce take the yolks of six hard eggs minced small, put to them white-wine, or wine vinegar, butter, and the gravy of the hen, juyce of orange, pepper, salt, and if you please add thereto mustard.
1. Take beer, salt, the yolks of three hard eggs, minced small, grated bread, three or four spoonfuls of gravy; and being almost boil’d, put in the juyce of two or three oranges, slices of a lemon and orange, with lemon-peel shred small.
2. Beaten butter with juice of lemon or orange, white or claret wine.
3. Gravy and claret wine boil’d with a piece of an onion, nutmeg, and salt, serve it with the slices of orange or lemons, or the juyce in the sauce.
4. Or with oyster-liquor, an anchove or two, nutmeg, and gravy, and rub the dish with a clove of garlick.
5. Take the yolks of hard eggs and lemon peel, mince them very small, and stew them in white-wine, salt, and the gravy of the fowl.
1. Gravy, and the juyce or slices of orange.
2. Butter, verjuyce, and gravy of the chicken, or mutton gravy.
3. Butter and vinegar boil’d together, put to it a little sugar, then make thin sops of bread, lay the roast chicken on them, and serve them up hot.
4. Take sorrel, wash and stamp it, then have thin slices of manchet, put them in a dish with some vinegar, strained sorrel, sugar, some gravy, beaten cinamon, beaten butter, and some slices of orange or lemon, and strew thereon some cinamon and sugar.
5. Take slic’t oranges, and put to them a little white wine, rose-water, beaten mace, ginger, some sugar, and butter; set them on a chafing dish of coals and stew them; then have some slices of manchet round the dish finelycarved, and lay the chickens being roasted on the sauce.
6. Slic’t onions, claret wine, gravy, and salt boil’d up.
1. Gravy and juyce of orange.
2. Boil’d parsley minced, and put amongst some butter and vinegar beaten up thick.
3. Gravy, claret wine, and an onion stewed together, with a little salt.
4. Vine-leaves roasted with the Pigeons minced and put in claret-wine and salt, boil’d together, some butter and gravy.
5. Sweet butter and juyce of orange beat together, and made thick.
6. Minced onions boil’d in claret wine almost dry, then put to it nutmeg, sugar, gravy of the fowl, and a little pepper.
7. Or gravy of the Pigeons only.
1. Slic’t onions being boil’d, stew them in some water, salt, pepper, some grated bread, and the gravy of the fowl.
2. Take slices of white-bread and boil them in fair water with two whole onions, some gravy, half a grated nutmeg, and a little salt; strain them together through a strainer, and boil it up as thick as water grewel; then add to it the yolks of two eggs dissolved with the juyce of two oranges,&c.
3. Take thin slices of manchet, a little of the fowl, some sweet butter, grated nutmeg, pepper, and salt; stew all together, and being stewed, put in a lemon minced with the peel.
4. Onions slic’t and boil’d in fair water, and a little salt,a few bread crumbs beaten, pepper, nutmeg, three spoonful of white wine, and some lemon-peel finely minced, and boil’d all together: being almost boil’d put in the juyce of an orange, beaten butter, and the gravy of the fowl.
5. Stamp small nuts to a paste, with bread, nutmeg,pepper, saffron, cloves, juyce of orange, and strong broth, strain and boil them together pretty thick.
6. Quince, prunes, currans, and raisins, boil’d, muskefied bisket stamped and strained with white wine, rose vinegar, nutmeg, cinamon, cloves, juyce of oranges and sugar, and boil it not too thick.
7. Boil carrots and quinces, strain them with rose vinegar, and verjuyce, sugar, cinamon, pepper, and nutmeg, boil’d with a few whole cloves, and a little musk.
8. Take a manchet, pare off the crust and slice it, then boil it in fair water, and being boil’d some what thick put in some white wine, wine vinegar, rose, or elder vinegar, some sugar and butter,&c.
9. Almond-paste and crumbs of manchet, stamp them together with some sugar, ginger, and salt, strain them with grape-verjuyce, and juyce of oranges; boil it pretty thick.
1. The Goose being scalded, drawn, and trust, put a handful of salt in the belly of it, roast it, and make sauce with sowr apples slic’t, and boil’d in beer all to mash, then put to it sugar and beaten butter. Sometime for veriety add barberries and the gravy of the fowl.
2. Roast sowr apples or pippins, strain them, and put to them vinegar, sugar, gravy, barberries, grated bread, beaten cinamon, mustard, and boil’d onions strained and put to it.
Take the liver and gizzard, mince it very small with some beets, spinage, sweet herbs, sage, salt, and some minced lard; fill the belly of the goose, and sow up the rump or vent, as also the neck; roast it, and being roasted, take out the farsing and put it in a dish, then add to it the gravy of the goose, verjuyce, and pepper, give it a warm on the fire, and serve it with this sauce in a clean dish.
The French sauce for a goose is butter, mustard, sugar, vinegar, and barberries.
Onions slic’t and carrots cut square like dice, boil’d in white-wine, strong broth, some gravy, minced parsley, savory chopped, mace, and butter; being well stewed together, it will serve for divers wild fowls, but most proper for water fowl.
1. Vinegar and sugar boil’d to a syrrup, with two or three cloves, and cinamon, or cloves only.
2. Oyster liquor, gravy of the fowl, whole onions boil’d in it, nutmeg, and anchove. If lean, farse and lard them.
Make a gallendine with some grated bread, beaten cinamon, and ginger, a quartern of sugar, a quart of claret wine, a pint of wine vinegar, strain the aforesaid materials and boil them in a skillet with a few whole cloves; in the boiling stir it with a spring of rosemary, add a little red sanders, and boil it as thick as water grewel.
Stamp sorrel with white-bread and pared pipkins in a stone or wooden mortar, put sugar to it, and wine vinegar, then strain it thorow a fine cloth, pretty thick, dish it in saucers, and scrape sugar on it.
Mince sorrel and sage, and stamp them with bread, the yolks of hard eggs, pepper, salt, and vinegar, but no sugar at all.
Juyce of green white, lemon, bread, and sugar.
Take good white-wine, and fill a firkin half full, or a lesser vessel, leave it unstopped, and set it in some hot place in the sun, or on the leads of a house, or gutter.
If you would desire to make vinegar in haste, put some salt, pepper, sowr leven mingled together, and a hot steel, stop it up and let the Sun come hot to it.
If more speedy, put good wine into an earthen pot or pitcher, stop the mouth with a piece of paste, and put it in a brass pan or pot, boil it half an hour, and it will grow sowr.
Or not boil it, and put into it a beet root, medlars, services, mulberries, unripe flowers, a slice of barley bread hot out of the oven, or the blossoms of services in their season, dry them in the sun in a glass vessel in the manner, of rose vinegar, fill up the glass with clear wine vinegar, white or claret wine, and set it in the sun, or in a chimney by the fire.
Boil it, and scum it very clean, boil away one thirdpart, then put it in a vessel, put to it some charnel, stop the vessel close, and in a short time it will prove good vinegar.
Take six gallons of strong ale of the first running, set it abroad to cool, and being cold put barm to it, and head it very thorowly; then run it up in a firkin, and lay it in the sun, then take four or five handfuls of beans, and parch them on a fire-shovel, or pan, being cut like chesnuts to roast, put them into the vinegar as hot as you can, and stop the bung-hole with clay; but first put in a handful of rye leven, then strain a good handful of salt, and put in also; let it stand in the sun fromMaytoAugust, and then take it away.
Keep Roses dried, or dried Elder flowers, put them into several double glasses or stone bottles, write upon them, and set them in the sun, by the fire, or in a warm oven; when the vinegar is out, put in more flowers, put out the old, and fill them up with the vinegar again.
Put whole pepper in a fine clothe, bind it up and put it in the vessel or bottle of vinegar the space of eight Days.
Take eight drams of Sea-onions, a quart of vinegar, and as much pepper as onions, mint, and Juniper-berries.
Take bramble berries when they are half ripe, dry themand make them into powder, with a little strong vinegar, make little balls, and dry them in the sun, and when you will use them, take wine and heat it, put in some of the ball or a whole one, and it will be turned very speedily into strong vinegar.
Takecrabs as soon as the kernels turn black, and lay them in a heap to sweat, then pick them from stalks and rottenness; and then in a long trough with stamping beetles stamp them to mash, and make a bag of course hair-cloth as square as the press; fill it with stamped crabs, and being well pressed, put it up in a clean barrel or hogs-head.
Have good seed, pick it, and wash it in cold water, drain it, and rub it dry in a cloth very clean; then beat it in a mortar with strong wine-vinegar; and being fine beaten, strain it and keep it close covered. Or grind it in a mustard quern, or a bowl with a cannon bullet.
Make it with grape-verjuyce, common-verjuyce, stale beer, ale, butter, milk, white-wine, claret, or juyce of cherries.
The seed being cleansed, stamp it in a mortar, with vinegar and honey, then take eight ounces of seed, two ounces of cinamon, two of honey, and vinegar as muchas will serve, good mustard not too thick, and keep it close covered in little oyster-barrels.
Take two ounces of seamy, half an ounce of cinamon, and beat them in a mortar very fine with a little vinegar, and honey, make a perfect paste of it, and make it into little cakes or loaves, dry them in the sun or in an oven, and when you would use them, dissolve half a loaf or cake with some vinegar, wine, or verjuyce.
TAke a cold roast capon and cut it into thin slices square and small, (or any other roast meat as chicken, mutton, veal, or neats tongue) mingle with it a little minced taragon and an onion, then mince lettice as small as the capon, mingle all together, and lay it in the middle of a clean scoured dish. Then lay capers by themselves, olives by themselves, samphire by it self, broom buds, pickled mushrooms, pickled oysters, lemon, orange, raisins, almonds, blue-figs, Virginia Potato, caperons, crucifix pease, and the like, more or less, as occasion serves, lay them by themselves in the dish round the meat in partitions. Then garnish the dish sides with quarters of oranges, or lemons, or in slices, oyl and vinegar beaten together, and poured on it over all.
On fish days, a roast, broil’d, or boil’d pike boned, and being cold, slice it as abovesaid.
Take the buds of all good sallet herbs, capers, dates, raisins, almonds, currans, figs, orangado. Then first of all lay it in a large dish, the herbs being finely picked andwashed, swing them in a clean napkin; then lay the other materials round the dish, and amongst the herbs some of all the aforesaid fruits, some fine sugar, and on the top slic’t lemon, and eggs scarse hard cut in halves, and laid round the side of the dish, and scrape sugar over all; or you may lay every fruit in partitions several.
Dish first round the centre slic’t figs, then currans, capers, almonds, and raisins together; next beyond that, olives, beets, cabbidge-lettice, cucumbers, or slic’t lemon carved; then oyl and vinegar beaten together, the beast oyl you can get, and sugar or none, as you please; garnish the brims of the dish with orangado, slic’t lemon jagged, olives stuck with slic’t almonds, sugar or none.
Take all manner of knots of buds of sallet herbs, buds of pot-herbs, or any green herbs, as sage, mint, balm, burnet, violet-leaves, red coleworts streaked of divers fine colours, lettice, any flowers, blanched almonds, blue figs, raisins of the sun, currans, capers, olives; then dish the sallet in a heap or pile, being mixed with some of the fruits, and all finely washed and swung in a napkin, then about the centre lay first slic’t figs, next capers and currans, then almonds and raisins, next olives, and lastly either jagged beats, jagged lemons, jagged cucumbers, or cabbidge lettice in quarters, good oyl and wine vinegar, sugar or none.
The youngest and smallest leaves of spinage, the smallest also of sorrel, well washed currans, and red beets round the centre being finely carved, oyl and vinegar, and the dish garnished with lemon and beets.
Take green purslain and pick it leaf by leaf, wash it and swing it in a napkin, then being disht in a fair clean dish, and finely piled up in a heap in the midst of it lay round about the centre of the sallet pickled capers, currans, and raisins of the sun, washed, pickled, mingled, and laid round it: about them some carved cucumbers in slices or halves, and laid round also. Then garnish the dish brims with borage, or clove jelly-flowers. Or otherways with jagged cucumber-peels, olives, capers, and raisins of the sun, then the best sallet-oyl and wine-vinegar.
All sorts of good herbs, the little leaves of red sage, the smallest leaves of sorrel, and the leaves of parsley pickt very small, the youngest and smallest leaves of spinage, some leaves of burnet, the smallest leaves of lettice, white endive and charvel all finely pick’t and washed, and swung in a strainer or clean napkin, and well drained from the water; then dish it in a clean scowred dish, and about the centre capers, currans, olives, lemons carved and slic’t, boil’d beet-roots carved and slic’t, and dished round also with good oyl and vinegar.
Take corn-sallet, rampons, Alexander-buds, pickled mushrooms, and make a sallet of them, then lay the corn sallet through the middle of the dish from side to side, and on the other side rampons, then Alexander-buds, and in the other four quarter of mushrooms, salt, over all, and put good oyl and vinegar to it.
Take the tenderest, smallest, and youngest ellicksander-buds, and small sallet, or young lettice mingled together, being washed and pickled, with some capers. Pile it or lay it flat in a dish, first lay about the centre, olives, capers, currans, and about those carved oranges and lemons, or in a cross partition-ways, and salt, run oyl and vinegar over all.
Boil’d parsnips in quarters laid round the dish, and in the midst some small sallet, or water cresses finely washed and picked, on the water-cresses some little small lettice finely picked and washed also, and some elicksander-buds in halves, and some in quarters, and between the quarters of the parsnips, some small lettice, some water-cresses and elicksander-buds, oyl and vinegar, and round the dish some slices of parsnips.
Take small sallet of all good sallet herbs, then mince some white cabbidge leaves, or striked cole-worts, mingle them among the small sallet, or some lilly-flowers slit with a pin; then first lay some minced cabbidge in a clean scowred dish, and the minced sallet round about it; then some well washed and picked capers, currans, olives, or none; then about the rest, a round of boild red beets, oranges, or lemons carved. For the garnish of the brim of the dish, boild colliflowers, carved lemons, beets, and capers.
Being finely pick’t short, well soak’t in clean water, and swung dry, dish it round in a fine clean dish, with capersand currans about it, carved lemon and orange round that, and eggs upon the centre not boil’d too hard, and parted in halves, then oyl and vinegar; over all scraping sugar, and trim the brim of the dish.
Take large Alexander-buds, and boil them in fair water after they be cleansed and washed, but first let the water boil, then put them in, and being boil’d, drain them on a dish bottom or in a cullender; then have boil’d capers and currans, and lay them in the midst of a clean scowred dish, the buds parted in two with a sharp knife, and laid round about upright, or one half on one side, and the other against it on the other side, so also carved lemon, scrape on sugar, and serve it with good oyl and wine vinegar.
Being finely picked, washed and laid in the middle of a clean dish with slic’t oranges and lemons finely carved one against the other, in partitions or round the dish, with some Alexander-buds boil’d or raw, currans,pers, oyl, and vinegar, sugar, or none.
Pickled capers and currans basted and boil’d together, disht in the middle of a clean dish, with red beets boil’d and jagged, and dish’t round the capers and currans, as also jagg’d lemon, and serve it with oyl and vinegar.
Take Samphire, and pick the branches from the dead leaves or straws, then lay it in a pot or barrel, & make a strong brine of white or bay-salt, in the boiling scum itclean; being boil’d and cold put it to the samphire, cover it and keep it for all the year, and when you have any occasion to use it, take and boil it in fair water, but first let the water boil before you put it in, being boiled and become green, let it cool, then take it out of the water, and put it in a little bain or double viol with a broad mouth, put strong wine vinegar to it, close it up close and keep it.
Put samphire in a brass pot that will contain it, and put to it as much wine-vinegar as water, but no salt; set it over a charcoal-fire, cover it close, and boil it till it become green, then put it up in a barrell with wine-vinegar close on the head, and keep it for use.
Pickle them with salt, vinegar, whole pepper, dill-seed, some of the stalks cut, charnell, fair water, and some sicamore-leaves, and barrel them up close in a barrel.
1. Take quinces not cored nor pared, boil them in fair water not too tender, and put them in a barrel, fill it up with their liquor, and close on the head.
2. Pare them and boil them with white-wine, whole cloves, cinamon, and slic’t ginger, barrel them up and keep them.
3. In the juyce of sweet apples, not cored, but wiped, and put up raw.
4. In white-wine barrel’d up raw.
5. Being pared and cored, boil them up in sweet-wort and sugar, keep them in a glazed pipkin close covered.
6.Core them and save the cores, cut some of the crab-quinces, and boil them after the quinces be parboil’d &taken up; then boil the cores, and some of the crab-quinces in quarters, the liquor being boild strain it thorow a strainer, put it in abarrelwith the quinces, and close up the barrel.
Boil them in water and salt, and put them up with white-wine.
Put them into a gally-pot or double glass, with as much sugar as they weigh, fill them up with wine vinegar; to a pint of vinegar a pound of sugar, and a pound of flowers; so keep them for sallets or boild meats in a double glass covered over with a blade and leather.
Pick them and put them in the juyce of crab-cherries, grape-verjuyce, or other verjuyce, and then barel them up.
Take weight for weight of sugar candy, or double refined sugar, being beaten fine, searsed, and put in a silver dish with rose-water, set them over a charecoal fire, and stir them with a silver spoon till they be candied, or boil them in a Candy sirrup height in a dish or skillet, keep them in a dry place for your use, and when you use them for sallets, put a little wine-vinegar to them, and dish them.
Though they may be served simply of themselves, and are both good and dainty, yet for better curiosity and the finer ordering of a table, you may thus use them.
First, if you would set forth a red flower that you know or have seen, you shall take the pot of preserv’d gilliflowers, and suiting the colours answerable to the flower, you shall proportion it forth, and lay the shape of a flower with a purslane stalk, make the stalk of the flower, and the dimensions of the leaves and branches with thin slices of cucumbers, make the leaves in true proportion jagged or otherways, and thus you may set forth some blown some in the bud, and some half blown, which will be very pretty and curious; if yellow, set it forth with cowslip or primroses; if blue take violets or borrage; and thus of any flowers.
TAke a Chine of Mutton, salt it, and broil it on the embers, or toast it against the fire; being finely broil’d, baste it, and bread it with fine grated manchet, and serve it with gravy only.
Take a Shoulder of Mutton, half boil it, scotch it and salt it, save the gravy, and broil it on a soft fire being finely coloured and fitted, make sauce with butter, vinegar, pepper, and mustard.
Cut it into steaks, salt and broil them on the embers, and being finely soaked, dish them and make sauce of good mutton-gravy, beat up thick with a little juyce of orange, and a piece of butter.
Cut it round cross the bone about half an inch thick, then hack it with the back of a knife, salt it, and broil it on the embers on a soft fire the space of an hour; being finely broil’d, serve it with gravy sauce, and juyce of orange.
Thus you may broil any hanch of venison, and serve it with gravy only.
Cut it in three or four pieces, lard them (or not) with small lard, season them with salt and broil them on a soft fire with some branches of sage and rosemary between the gridiron and the chine; being broil’d, serve it with gravy, beaten butter, and juyce of lemon or orange.
Cut it into rowls, or round the leg in slices as thick as ones finger, lard them or not, then broil them softly on embers, and make sauce with beaten butter, gravy, and juyce of orange.
Take a Rack of Pork, take off the skin, and cut it into steaks, then salt it, and strow on some fennil seeds whole and broil it on a soft fire, being finely broil’d, serve it on wine-vinegar and pepper.
Flay it and cut it into thin slices, salt it, and broil it on the embers in a dripping-pan of white paper, and serve it on the paper with vinegar and pepper.
Broil them as you do the rack, but bread them and serve them with vinegar and pepper, or mustard and vinegar.
Or sometimes apples in slices, boil’d in beer and beaten butter to a mash.
Or green sauce, cinamon, and sugar.
Otherways, sage and onions minced, with vinegar and pepper boil’d in strong broth till they be tender.
Or minced onions boil’d in vinegar and pepper.
Take half a hanch, and cut the fattest part into thick slices half an inch thick; salt and broil them on the warm embers, and being finely soaked, bread them, and serve them with gravy only.
Thus you may broil a side of venison, or boil a side, fresh in water and salt, then broil it and dredge it, and serve it with vinegar and pepper.
Broil the chine raw as you do the half hanch, bread it and serve it with gravy.
Take the stones, parboil them, then mince them small and fry them in sweet butter, strain them with some cream, some beaten cinamon, pepper, and grated cheese being put to it when it is strained, then fry them, and being fried, serve them with sugar and rose-water.
Thus may you dress calves or lambs brains.
Being roasted, cut them up and sprinkle them with salt, then scoch and broil them and make sauce with vinegar and butter, or juyce of orange.
Take fine young and well coloured bacon of the ribs, the quantity of two pound, cut it into thine slices and lay them in a clean dish, toste them before the fire fine and crisp; then poche the eggs in a fair scrowred skillet white and fine, dish them on a dish and plate, and lay on the colops, some upon them, and some round the dish.
Make the fashion of two dripping-pans of two sheets of white paper, then take two pound of fine interlarded bacon, pare off the top, and cut the bacon into slices as thin as a card, lay them on the papers, then put them on a gridiron, and broil them on the embers.
Cut a Collar into six or seven slices round the Collar, and lay it on a plate in the oven,being broil’d serve it with juyce of orange, pepper, gravy, and beaten butter.
Take fifteen eggs and beat them in a dish, then have interlarded bacon cut into square bits like dice, and fry them with chopped onions, and put to them cream, nutmeg, cloves, cinamon, pepper, and sweet herbs chopped small, (or no herbs nor spice) being fried, serve them on a clean dish, with sugar and juyce of orange.
Take a broad frying posnet, or deep frying pan, and three pints of clarified butter or sweet suet, heat it as hot as you do for fritters; then take a stick and stir it till itrun round like to a whirle-pit; then break an egg into the middle of the whirle, and turn it round with your stick till it be as hard as a soft poached egg, and the whirling round of the butter or suet will make round as a ball; then take it up with a slice, and put it in a warm pipkin or dish, set it a leaning against the fire, so you may do as many as you please, they will keep half an hour yet be soft; you may serve them with fried or toasted collops.
Take good mutton-broth being cold, and no fat, mix it with flour and eggs, some salt, beaten nutmeg and ginger, beat them well together, then have apples or pippins, pare and core them, and cut them into dice-work, or square bits, and when you will fry them, put them in the batter, and fry them in clear clarified suet, or clarified butter, fry them white and fine, and sugar them.
Take a pint of sack, a pint of ale, some ale-yeast or barm, nine eggs yolks and whites beaten very well, the eggs first, then all together, then put in some ginger, salt, and fine flour, let it stand an hour or two, then put in apples, and fry them in beef-suet clarified, or clarified butter.
Take a quart of flour, three pints of cold mutton broth, a nutmeg, a quartern of cinamon, a race of ginger, five eggs, and salt, and strain the foresaid materials; put to them twenty slic’t pippins, and fry them in six pound of suet.
Sometimes make the batter of cream, eggs, cloves, mace, nutmeg, saffron, barm, ale, and salt.
Other times flour, grated bread, mace, ginger, pepper, salt, barm, saffron, milk, sack, or white wine.
Sometimes you may use marrow steeped in musk and rose-water, and pleasant pears or quinces.
Or use raisins, currans, and apples cut like square dice, and as small, in quarters or in halves.
Take a pound of the best Holland cheese or parmisan grated, a pint of fine flower, and as much fine bisket bread muskefied beaten to powder, the yolks of four or five eggs, some saffron and rosewater, sugar, cloves, mace, and cream, make it into stiff paste, then make it into balls, and fry them in clarified butter. Or stamp this paste in a mortar, and make the balls as big as a nutmeg or musket bullet.
Take a pound of rice and boil it in a pint of cream, being boil’d something thick, lay it abroad in a clean dish to cool, then stamp it in a stone mortar, with a pound of good fat cheese grated, some musk, and yolks of four or five hard eggs, sugar, and grated manchet or bisket bread; then make it into balls, the paste being stiff, and you may colour them with marigold flowers stamped, violets, blue bottles, carnations or pinks, and make them balls of two or three colours. If the paste be too tender, work more bread to them and flour, fry them, and serve them with scraping sugar and juyce of orange. Garnish these balls with stock fritters.
Take spinage, pick it and wash it, then set on a skillet of fair water, and when it boileth put in the spinage, beingtender boil’d put it in a cullender to drain away the liquor; then mince it small on a fair board, put it in a dish and season it with cinamon, ginger, grated manchet, fix eggs with the whites and yolks, a little cream or none, make the stuff pretty thick, and put in some boil’d currans. Fry it by spoonfuls, and serve it on a dish and plate with sugar.
Thus also you may make fritters of beets, clary, borrage, bugloss, or lattice.
Strain half a pint of fine flower, with as much water, and make the batter no thicker, than thin cream; then heat the brass moulds in clarified butter; being hot wipe them, dip the moulds half way in the batter and fry them, to garnish any boil’d fish meats or stewed oysters. View their forms.
fishabstract shapeshell
Take a quart of fine flower, and strain it with some almond milk, leven, white wine, sugar and saffron; fry it on the foresaid moulds, or dip clary on it, sage leaves, or branches of rosemary, then fry them in clarified butter.
Take a boil’d or raw Pike, mince it and stamp it with some good fat old cheese grated, season them with cinamon,sugar, boil’d currans, and yolks of hard eggs, make this stuff into balls, toasts or pasties, and fry them.
Make your paste into little pasties, stars, half moons, scollops, balls, or suns.
Take grated bread, cake, or bisket bread, and fat cheese grated, almond paste, eggs, cinamon, saffron, and fry them as abovesaid.
Take twenty apples or pippins par’d, coard, and cut into bits like square dice, stew them in butter, and put to them three ounces of bisket bread, stamp all together in a stone mortar, with six ounces of fat cheese grated, six yolks of eggs, cinamon, six ounces of sugar, make it in little Pasties, or half moons, and fry them.
Take a quart of fine flower, wet it with almond milk, sack, white-wine, rose-water, saffron, and sugar, make thereof a paste into balls, cakes, or any cut or carved branches, and fry them in clarified butter, and serve them with fine scraped sugar.
Take a quart of fine flower, & a litle leven, dissolve it in warm water, & put to it the flour, with some white wine, salt, saffron, a quarter of butter, and two ounces of sugar; boil the aforesaid things in a skillet as thick as a hasty pudding, and in the boiling stir it continually, being cold beat it in a mortar, fry it in clarified butter, and run it into the butter through a butter-squirt.
Take three pints of cream, a quart of flour, eight eggs, three nutmegs, a spoonful of salt, and two pound of clarified butter; the nutmegs being beaten, strain them with the cream, flour and salt, fry them into pancakes, and serve them withfinesugar.
Take three pints of spring-water, a quart of flour, mace, and nutmeg beaten, six cloves, a spoonful of salt, and six eggs, strain them and fry them into Pancakes.
Make stiff paste of fine flour, rose-water, cream, saffron, yolks of eggs, salt, and nutmeg, and fry them in clarified butter.
Take three pints of cream, a quart of flour, five eggs, salt, three spoonfuls of ale, a race of ginger, cinamon as much, strain these materials, then fry and serve them with fine sugar.
Take twenty eggs, and take away five whites, strain them with a quart of good thick sweet cream, and put to it grated nutmeg, a race of ginger grated, as much cinamon beaten fine, and a penny white loaf grated also, mix them all together with a little salt, then stamp some green wheat with some tansie herbs, strain it into the cream and eggs, and stir all together; then take a clean frying-pan, and a quarter of a pound of butter, melt it, and put in the tansie, and stir it continually over the fire with a slice, ladle, or saucer, chop it, and break it as itthickens, and being well incorporated put it out of the pan into a dish, and chop it very fine; then make the frying pan very clean, and put in some more butter, melt it, and fry it whole or in spoonfuls; being finely fried on both sides, dish it up, and sprinkle it with rose-vinegar, grape-verjuyce, elder-vinegar, couslip-vinegar, or the juyce of three or four oranges, and strew on good store of fine sugar.
Take a little tansie, featherfew, parsley, and violets stamp and strain them with eight or ten eggs and salt, fry them in sweet butter, and serve them on a plate and dish with some sugar.
Take tansie and all manner of herbs as before, and beaten almond, stamp them with the spawn of pike or carp and strain them with the crumb of a fine manchet, sugar, and rose-water, and fry it in sweet butter.
Take a cast of fine rouls or round manchet, chip them, and cut them into toasts, fry them in clarified butter, frying oyl, or sallet oyl, but before you fry them dip them in fair water, and being fried, serve them in a clean dish piled one upon another, and sugar between.
Toste them before the fire, and run them over with butter, sugar, or oyl.
Cut fine thin toasts, then toast them on a gridiron, and lay them in ranks in a dish, put to them fine beaten cinamon mixed with sugar and some claret, warm them over the fire, and serve them hot.
Cut French bread, and toast it in pretty thick toasts on a clean gridiron, and serve them steeped in claret, sack, or any wine, with sugar and juyce of orange.
BEat the yolks of three eggs, with rose-water, and half a pint of cream, warm it with a piece of butter as big as a walnut, and when it is melted mix the eggs and that together, and season it with nutmeg, sugar, and salt; then put in as much bread as will make it as thick as batter, and lay on as much flour as will lie on a shilling, then take a double cloth, wet it, and flour it, tie it fast, and put it in the pot; when it is boil’d, serve it up in a dish with butter, verjuice, and sugar.
Take flour, sugar, nutmeg, salt, and water, mix them together with a spoonful of gum-dragon, being steeped all night in rose-water, strain it, then put in suet, and boil it in a cloth.
Take a pint of cream or milk, and boil it with a stick of cinamon, being boil’d let it cool, then put in six eggs, take out three whites, and beat the eggs before you put them in the milk, then slice a penny-roul very thinand being slic’t beat all together, then put in some sugar, and flour the cloth; being boil’d for sauce, put butter, sack, and sugar, beat them up together, and scrape sugar on it.
Sift grated bread through a cullender, and mix it with flour, minc’t dates, currans, nutmeg, cinamon, minc’t suet, new milk warm, sugar and eggs, take away some of the whites and work all together, then take half the pudding for one side, and half for the other side, and make it round like a loaf, then take butter and put it into the midst, and the other side aloft on the top, when the liquor boils, tie it in a fair cloth and boil it, being boil’d, cut it in two, and so serve it in.
Take a quart of cream and boil it with mace, nutmeg and ginger quartered, put to it eight eggs, and but four whites beaten, a pound of almonds blanched, beaten, and strained in with the cream, a little rose-water, sugar, and a spoonful of fine flower; then take a thick napkin, wet it and rub it with flour, and tie the pudding up in it: being boil’d make sauce for it with sack, sugar, and butter beat up thick together with the yolk of an egg, then blanch some almonds, slice them, and stick the pudding with them very thick, and scrape sugar on it.
Take and steep a penny white loaf in a quart of cream and only eight yolks of eggs, some currans, sugar, cloves, beaten mace, dates, juyce of spinage, saffron, cinamon, nutmeg, sweet marjoram, tyme, savory, peniroyal minced very small, and some salt, boil it in beef-suet, marrow, (or none.) These puddings are excellent for stuffingsof roast or boil’d Poultrey, Kid, Lamb, or Turkey, Veal, or Breasts of Mutton.
Take a pint of good Milk or Cream, put thereto a handful of raisins of the Sun, with as many currans, and a piece of butter, then grate a manchet and a nutmeg, and put thereto a handful of flour; when the milk boils, put in the bread, let it boil a quarter of an hour, then dish it up on beaten butter.
Slice the crumbs of a penny manchet, and infuse it three or four hours in a pint of scalding hot cream, covering it close, then break the bread with a spoon very small, and put to it eight eggs, and put only four whites, beat them together very well, and season it with sugar, rose-water, and grated nutmeg: if you think it too stiff, put in some cold cream and beat them well together; then wet the bag or napkin and flour it, put in the pudding, tie it hard, and boil it half an hour, then dish it and put to it butter, rose-water, and sugar, and serve it up to the table.
Scald the bread with a pint of cream as abovesaid, then put to it a pound of almonds blanched and beaten small with rose-water in a stone mortar, or walnuts, and season it with sugar, nutmeg, salt, the yolks of six eggs, a quarter of a pound of dates slic’t and cut small a handful of currans boil’d and some marrow minced, beat them all together and bake it.
Take a pint of good thick cream, boil it with some largemace, whole cinamon, and slic’t nutmeg, then take six eggs, and but three whites, beat them well, and grate some stale manchet, the quantity of a half penny loaf, put it to the eggs with a spoonful of flour, then season the cream according to your own taste with sugar and salt; beat all well together, then wet a cloth or butter it, and put in the pudding when the water boils; an hour will bake it or boil it.
Take a penny white loaf, pare off the crust, and slice the crumb, steep it in a quart of good thick cream warmed, some beaten nutmeg, six eggs, whereof but two whites, and some salt. Sometimes you may use boil’d currans, or boil’d raisins.
If to bake, make it a little stiffer, sometimes add saffron; on flesh-days use beef-suet, or marrow; (or neither) for a boil’d pudding butter the napkin being first wetted in water, and bind it up like a ball, an hour will boil it.
Take a pint of cream and boil it with large mace, slic’t nutmeg, and ginger, put in a few almonds blanched and beaten with rose-water, strain them all together, then put to it slic’t ginger, grated bread, salt and sugar, flour the napkin or cloth, and put in the pudding, tie it hard, and put it in boiling water; (as you must do all puddings) then serve it up verjuyce, butter, and sugar.
Boil a pint of thick cream with a spoonful of flour, season it with nutmeg, sugar, and salt, wet the cloth and flour it, then pour in the cream being hot into the cloth, and when it is boil’d butter it as a hasty pudding. If it be well made, it will be as good as a Custard.
Grate a two penny manchet, and mingle it with a quarter of a pint of flour nutmeg, and salt, a quarter of sugar, and half a pound of butter; then set it a boiling on the fire in a clean scowred skillet, a quart, or three pints of good thick cream, and when it boils put in the foresaid materials, stir them continual, and being half boil’d, put in six yolks of eggs, stir them together, and when it is boil’d, serve it in a clean scowred dish, and stick it with some preserved orange-peel thin sliced, run it over with beaten butter, and scraping sugar.
Blanch and beat a pound of almonds, strain them with a quart of cream, a grated, penny manchet searsed, four eggs, some sugar, nutmeg grated, some dates, & salt; boil it, and serve it in a dish with beaten butter, stick it with some muskedines, or wafers, and scraping sugar.
Take a pound of almond-paste, some grated bisket-bread, cream, rose-water, yolks of eggs, beaten cinamon, ginger, nutmeg, some boil’d currans, pistaches, and musk, boil it in a napkin, and serve it as the former.
Take a pound of blanched almonds, beat them very small, with rosewater, and a little good new milk or cream with two or three blades of mace, and some sliced nutmegs; when it is boil’d take the spice clean from it, then grate a penny loaf and searse it through a cullender, put it into the cream, and let it stand till it be pretty cool, then put in the almonds, five or six yolks ofeggs, salt, sugar and good store of marrow or beef-suet finely minced, and fill the guts.
Boil thericetender in milk, then season it with nutmeg, mace, rose-water, sugar, yolks of eggs, with half the whites, some grated bread, and marrow minced with amber-greese, and bake it in a buttered dish.
Boil half a pound of rice with three pints of milk, and a little beaten mace, boil it until the rice be dry, but never stir it, if you do, you must stir it continually, or else it will burn, pour your rice into a cullender or strainer, that the moisture may run clean from it, then put to it six eggs, (put away the whites of three) half a pound of sugar, a quarter of a pint of rose-water, a pound of currans, and a pound of beef-suet shred small, season it with nutmeg, cinamon, and salt, then dry the small guts of a hog, sheep, or beefer, and being, finely cleansed for the purpose, steep and fill them, cut the guts a foot long, and fill them three quarters full, tie both ends together, and put them in boiling water, a quarter of an hour will boil them.
Boil the rice first in water, then in milk, after with salt, in cream; then take six eggs, grated bread, good store of marrow minced small, some nutmeg, sugar, and salt; fill the guts and put them into a pipkin, and boil them in milk and rose-water.
Steep it in fair water all night, then boil it in new milk, and drain out the milk through a cullender, then mince agood quantity of beef-suet not too small, and put it into the rice in some bowl or tray, with currans being first boil’d, yolks of eggs, nutmeg, cinamon, sugar, and barberries, mingle all together; then wash the second guts, fill them, and boil them.
Take and steep a penny white loaf in a quart of cream, six yolks of eggs, and but two whites, dates, half an ounce of beaten cinamon, and some almond paste. Sometimes add rose-water, salt, and boil’d currans, either bake or boil it for stuffings.
Take a calves chaldron being well scowred or boiled, mince it being cold, very fine and small, then take four or five eggs, and leave out half the whites, thick cream, grated bread, sugar, salt, currans, rose-water, some beef-suet or marrow, (and if you will) sweet marjoram, time, parsley, and mix all together; then having a sheeps maw ready dressed, put it in and boil it a little.
Take good store of parsley, tyme, savory, four or five onions, and sweet marjoram, chop them with some whole oatmeal, then add to them pepper, and salt, and boil them in a napkin, being boil’d tender, butter it, and serve it on sippets.
Lay the fattest of a hog in fair water and salt to scowr them, then take the longest and fattest gut, and stuff it with nutmeg, sugar, ginger, pepper, and slic’t dates, cut them and serve them to the table.
Boil a hogs liver, and let it be thorowly cold, then grate and sift it through a cullender, put new milk to it and the fleck of a hog minced small put into the liver, and some grated bread, divide the meat in two parts, then take store of herbs, mince them fine, and put the herbs into one part with nutmeg, mace, pepper, anniseed, rosewater, cream, and eggs, fill them up and boil them. To the other part or sort put barberries, slic’t dates, currans, cream, and eggs.
Boil a hogs liver very dry, and when it is cold grate it and take as much grated manchet as liver, sift them through a cullender; and season them with cloves, mace, and cinamon, as much of all the other spices, half a pound of sugar, a pound and a half of currans, half a pint of rose-water, three pound of beef suet minced small, eight eggs and but four whites.
Strain the swan or goose blood, and steep with it oatmeal or grated bread in milk or cream, with nutmeg, pepper, sweet herbs minced, suet, rose-water, minced lemon peels very small and a small quantity of coriander-seed.
This for a Pudding in a swan or gooses neck.
Mince a leg of mutton with sweet herbs, grated bread, minced dates, currans, raisins of the sun, a little orangado or preserved lemon sliced thin, a few coriander-seeds, nutmeg, pepper, and ginger, mingle all together with some cream, and raw eggs, and work it togetherlike a pasty, then wrap the meat in a caul of mutton or veal, and so you may either boil or bake them. If you bake them, indorse them with yolks of eggs, rose-water,andsugar, and stick them with little sprigs of rosemary and cinamon.
Mince raw veal very fine, and mingle it with lard cut into the form of dice, then mince some sweet marjoram, penniroyal, camomile, winter-savory, nutmeg, ginger, pepper, salt, work all together with good store of beaten cinamon, sugar, barberries, sliced figs, blanched almonds, half a pound of beef-suet finely minced, put these into the guts of a fat mutton or hog well cleansed, and cut an inch and a half long, set them a boiling in a pipkin of claret wine with large mace; being almost boil’d, have some boil’d grapes in small bunches, and barberries in knots, then dish them on French bread being scalded with the broth of some good mutton gravy, and lay them on garnish of slic’t lemons.
Slice the crumbs, of two manchets, and take half a pint of wine, and some sugar, the wine must be scalded; then take eight eggs, and beat them with rose-water, put to them sliced dates, marrow, and nutmeg, mix all together, and fill the guts to boil.
Take cream and boil it with mace, and mix beaten almonds with rose-water, then take cream, eggs, nutmeg, currans, salt, and marrow, mix them with as much bread as you think fit, and fill the guts.
Take a fine manchet and cut it in square pieces like dice, then put to it half a pound of beef-suet minced small, raisins of the sun, cloves, mace, minced dates, sugar, marrow, rose-water, eggs, and cream, mingle all these together, put them into a buttereddish,in less than an hour it will be baked, and when you serve it,scrapesugaron it.
Take half a pound of grated cheese, a penny manchet grated, sweet herbs chopped very small, cinamon, pepper, salt, nutmeg, cloves, mace, four eggs, sugar, and currans, bake it in a dish or pie, or boil it in a napkin, and bind it up in a ball, being boil’d serve it with beaten butter, sugar, and beaten cinamon.
Take half a pound of raisins of the sun, a penny white loaf pared and cut into dice-work, half a pound of beef-suet finely minced, three ounces of sugar, eight slic’t dates, a grain of musk, twelve or sixteen lumps of marrow, salt, half a pint of cream, three eggs beaten with it, and poured on the pudding, cloves, mace, nutmeg, salt, and a pome-water, or a pippin or two pared, slic’t, and put in the bottom of the dish before you bake the pudding.
Boil the barley, & put to one quart of barley, a manchet grated, then beat a pound of almonds, & strain them with cream, then take eight eggs, & but four whites, & beat them with rose-water, season it with nutmeg, mace,salt, and marrow, or beef-suet cut small, mingle all together, then fill the guts and boil them.
Take crumbs of white-bread, as much fine flour, the yolks of four eggs, but one white, and as much good cream as will temper it as thick as you would make pancake batter, then butter the dish, bake it, and scrape sugar on it being baked.
Parboil the lights, mince them very small with suet, and mix them with grated bread, cream, curans, eggs, nutmeg, salt, and rose-water, and fill the guts.
pot
Pick a quart of whole oatmeal, being finly picked and cleansed, steep it in warm milk all night, next morning drain it, and boil it in three pints of cream; being boil’d and cold put to it six yolks of eggs and but three whites, cloves, mace, saffron, salt, dates slic’t, and sugar, boil it in a napkin, and boil it as the bread-pudding, serve it with beaten butter, and stick it with slic’t dates, and scrape sugar; or you may bake these foresaid materials in dish, pye,&c.
Sometimes add to this pudding raisins of the sun, and all manner of sweet herbs, chopped small, being seasoned as before.
Take great oatmeal, pick it and scale it in cream being first put in a dish or bason, season it with nutmeg, cinamon, ginger, pepper, and currans, bake it in a dish, or boil it in a napkin, being baked or boiled, serve it with beaten butter, and scraping sugar.
Season it with cloves, mace, saffron, salt, and yolks of eggs, and but five that have whites, and some cream to steep the groats in, boil it in a napkin, or bake it in a dish or pye.
Steep oatmeal in warm milk three or four hours, then strain some blood into it of flesh or fish, mix it with cream, and add to it suet minced small, sweet herbs chopped fine, as tyme, parsley, spinage, succory, endive, strawberry leaves, violet leaves, pepper, cloves mace, fat beef-suet, and four eggs; mingle all together, and so bake them.
Take the biggest oatmeal, mince what herbs you like best and mix with it, season it with pepper and salt, tye it strait in a bag, and when it is boild, butter it and serve it up.
Take a quart of whole oatmeal, steep it in warm milk over night, & then drain the groats from it, boil them ina quart or three pints of good cream; then the oatmeal being boil’d and cold, have tyme, penniroyal, parsley, spinage, savory, endive, marjoram, sorrel, succory, and strawberry leaves, of each a little quantity, chop them fine, and put them to the oatmeal, with some fennil-seed, pepper, cloves, mace, and salt, boil it in a napkin, or bake it in a dish, pie, or guts.
Sometimes of the former pudding you may leave out some of the herbs, and add these, penniroyal, savory, leeks, a good big onion, sage, ginger, nutmeg, pepper, salt, either for fish or flesh days, with butter or beef-suet, boil’d or baked in a dish, napkin, or pie.
Take a pint of cream, warm it, and put to it eight dates minced, four eggs, marrow, rose-water, nutmegs raced and beaten, mace and salt, butter the dish, and put it in; and if you please, lay puff paste on it, and scrape sugar on it and in it.
Take a pint and a half of cream, and a pound of butter; set the same on fire till the butter be melted, then take three or four eggs, season it with nutmeg, rose-water, sugar, and salt, make it as thin as pankake batter, butter the dish, and baste it with a garnish of paste about it.
Take a penny loaf, pare it, slice it, and put it into a quart of cream with a little rose-water, break it very small, then take four ounces of almon-paste, and put in eight eggs beaten, the marrow of three or four marrow bones, three or four pippins slic’t thin, or whatway you please; mingle these together with a little ambergreese, and butter, then dish and bake it.
Take a quart of cream, put thereto a pound of beef-suet minced small, put it into the cream, and season it with nutmeg, cinamon, and rose-water, put to it eight eggs, and but four whites, and two grated manchets; mingle them well together, and put them in a butter’d dish, bake it, and being baked, scrape on sugar, and serve it.