Take half the oatmeal, pick it, and take the blood while it is warm from the hog, strain it and put it in the oatmeal as soon us you can, let it stand all night; then take the other part of the oatmeal, pick it also, and boil it in milk till it be tender, and all the milk consumed, then put it to the blood and stir it well together, put in good store of beef or hog suet, and season it with good pudding herbs, salt, pepper, and fennil-seed, fill not the guts too full, and boil them.To make black Puddings otherways.Take the blood of the hog while it is warm, put in some salt, and when it is thorough cold put in the groats or oatmeal well picked; let it stand soaking all night, then put in the herbs, which must be rosemary, tyme, penniroyal, savory, and fennel, make the blood soft with putting in some good cream until the blood look pale; then beat four or five eggs, whites and all, and season it with cloves, mace, pepper, fennil-seed, and put good store of hogs fat or beef-suet to the stuff, cut not the fat too small.To makeblack Puddingsan excellent way.After the hogs Umbles are tender boil’d, take some of the lights with the heart, and all the flesh about them, picking from them all the sinewy skins, then chop the meat as small as you can, and put to it a little of the liver very finely searsed, some grated nutmeg, four or five yolks of eggs, a pint of very good cream, two or three spoonfuls of sack, sugar, cloves, mace, nutmeg, cinamon, caraway-seed, a little rose-water, good store of hogs fat, and some salt: roul it in rouls two hours before you go to fill them in the guts, and lay the guts in steep in rose-water till you fill them.Section VIII.The rarest Ways of making all manner of Souces and Jellies.To souce a Brawn.TAke a fat brawn of two or three years growth, and bone the sides, cut off the head close to the ears, and cut five collars of a side, bone the hinder leg, or else five collars will not be deep enough, cut the collars an inch deeper in the belly, then on the back; for when the collars come to boiling, they will shrink more in the belly than in the back, make the collars very even when you bind them up, not big at one end, & little at the other, but fill them equally, and lay them again in a soaking in fair water; before you bind them up, let them be well watered the space of two days, and twice a day soak & scrape them in warm water, then cast them in cold fair water, before you roul them up in collors, put them into white clouts, or sow them up with white tape.Or bone him whole, & cut him cross the flitches, make but four or five collars in all, & boil them in cloths, or bind them up with white tape, then have your boiler ready, make it boil, and put in your collars of the biggest bulk first, a quarter of an hour before the other lessor; boil them at the first putting in the space of an hour with a quick fire, & keep the boiler continually fil’d up withwarm clean liquor, scum off the fat clean still as it riseth; after an hour let it boil leisurely, and keep it still filled up to the brim; being fine and tender boil’d, that you may put a straw thorow it, draw your fire, and let your brawn rest till the next morning. Then being between hot and cold, take it into molds of deep hoops, bind them about with packthred, and being cold, take them out and put them into souce drink made of boil’d oatmeal ground or beaten, and bran boil’d in fair water; being cold, strain it thorow a cullender into the tub or earthen pot, put salt into it, and close up the vessel close from the air.Or you may make other souse-drink of whey and salt beaten together, it will make your brawn look more white and better.To make Pig BrawnTake a white or red Pig, for a spotted one is not so handsome, take a good large fat one, and being scalded and drawn bone it whole, but first cut off the head and the hinder quarters, (and leave the bone in the hinder quarters) the rest being boned cut it into 2 collars overwart both the sides, or bone the wole Pig but only the head: then wash them in divers-waters, and let it soak in clean water two hours, the bloud being well soaked out, take them and dry the collars in a clean cloth, and season them in the inside with minced lemon-peel and salt, roul them up, & put them into fine clean clouts, but first make your collars very equal at both ends, round and even, bind them up at the ends and middle hard & close with packthred; then let your Pan boil, and put in the collars, boil them with water and salt, and keep it filled up with warm water as you do the brawn, scum off the fat very clean, and being tender boil’d put them in a hoop as deep as the collar, bind it and frame it even,being cold put it into your souce drink made of whey and salt, or oatmeal boil’d and strained, then put them in a pipkin or little barrel, and stop them close from the air.When you serve it, dish it on a dish and plate, the two collars, two quarters and head, or make but two collars of the whole Pig.To garnish Brawn or Pig Brawn.Leach your brawn, and dish it on a plate in a fair clean dish, then put a rosemary branch on the top being first dipped in the white of an egg well beaten to froth, or wet in water and sprinkled with flour, or a sprig of rosemary gilt with gold; the brawn spotted also with gold and silver leaves, or let your sprig be of a streight sprig of yew tree, or a streight furz bush, and put about the brawn stuck round with bay-leaves three ranks round, and spotted with red and yellow jelly about the dish sides, also the same jelly and some of the brawn leached, jagged, or cut with tin moulds, and carved lemons, oranges and barberries, bay-leaves gilt, red beets, pickled barberries, pickled gooseberries, or pickled grapes.To souce a Pig.Take a pig being scalded, cut off the head, and part it down the back, draw it and bone it, then the sides being well cleansed from the blood, and soaked in several clean waters, take the pig and dry the sides, season them with nutmeg, ginger, and salt, roul them and bind them up in clean clouts as the pig brawn aforesaid, then have as much water as will cover it in a boiling pan two inches over and two bottles of white-wine over and above; first let the water boil, then put in the collars with salt, mace, slic’t ginger, parsley-roots and fennil-roots scraped and picked; being half boiled put in two quarts of white-wine,and when it is boil’d quite, put in slices of lemon to it, and the whole peel of a lemon.Otherways in Collars.Season the sides with beaten nutmeg, salt, and ginger, or boil the sides whole or not bone them; boil also a piece or breast of veal with them, being well joynted and soaked two hours in fair water, boil it in half wine and half water, mace, slic’t ginger, parsley, and fennil-roots, being boil’d leave it in this souce, and put some slic’t lemon to it, with the whole pieces: when it is cold serve it with yellow, red, and white jelly, barberries, slic’t lemon, and lemon-peel.Or you may make but one collar of both the sides to the hinder quarters, or bone the two sides, and make but two collars of all, and save the head only whole, or souce a pig in quarters or halves, or make of a good large fat pig but one collar only, and the head whole.Or souce it with two quarts of white wine to a gallon of water, put in your wine when your pig is almost boil’d, and put to it four maces, a few cloves, two races of slic’t ginger, salt, a few bay-leaves, whole pepper, some slices of lemon, and lemon-peel; before you boil your pig, season the sides or collars with nutmeg, salt,cloves, and mace.To souce a Pig otherways.Scald it and cut it in four quarters, bone it, and let it ly in water a day and a night, then roul it up (like brawn) with sage leaves, lard in thin slices, & some grated bread mix’t with the juyce of orange, beaten nutmeg, mace, and salt: roul it up in the quarters of the pig very hard and binde it up with tape, then boil it with fair water, white-wine, large mace,slic’tginger, a little lemon-peel,a faggot of sweet herbs, and salt; being boil’d put it in an earthen pot to cool in the liquor, and souce there two days, then dish it out on plates, or serve it in collars with mustard and sugar.Otherways.Season the sides with cloves, mace, and salt, then roul it in collars or sides with the bones in it; then take two or 3 gallons of water, a pottle of white-wine, and when the liquor boils put in the pig, with mace, cloves, slic’t ginger, salt, bay-leaves, and whole pepper; being half boil’d, put in the wine,&c.Otherways.Season the collars with chopped sage, beaten nutmeg, pepper, and salt.To souce or jelly a Pig in the Spanish fashion.Take a pig being scalded, boned, and chined down the back, then soak the collars clean from the blood the space of two hours, dry them in a clean cloth, and season the sides with pepper, salt, and minced sage; then have two dryed neats-tongues that are boil’d tender and cold, that they look fine and red, pare them and slice them from end to end the thickness of a half crown piece, lay them on the inside of the seasoned pig, one half of the tongue for one side, and the other for the other side; then make two collars and bind them up in fine white clouts, boil them as you do the soust pigs with wine, water, salt, slic’t ginger and mace, keep it dry, or in souce drink of the pig brawn.If dry serve it in slices as thick as a trencher cut round the collar or slices in jelly, and make jelly of the liquor wherein it was boil’d, adding to it juyce of lemon, ising-glass,spices, sugar clarified with eggs, and run it through the bag.How to divide a Pig into Collars divers ways, either for Pig Brawn, or soust Pig.1. Cut a large fat Bore-pig into one collar only, bone it whole, and not chine it, the head only cut off.2. Take out the hinder-quarters and buttocks with the bones in them, bone all the rest whole, only the head cut off.3. Take off the hinder quarters and make two collars, bone all the rest, only cut off the head & leave it whole.4. Cut off the head, and chine it through the back, and collar both sides at length from end to end.5.Chine it as before with the bones in, and souce it in quarters.To souce a Capon.Take a good bodied Capon, young, fat, and finely pulled, drawn and trussed, lay it in soak two or three hours with a knuckle of veal well joynted, and after set them a boiling in a fine deep brass-pan, kettle, or large pipkin, in a gallon of fair water; when it boils, scum it, and put in four or five blades of mace, two or three races of ginger slic’t, four fennil-roots, and four parsley-roots, scraped and picked, and salt. The Capon being fine and tender boild take it up, and put it in other warm liquor or broth, then put to your souced broth a quart of white-wine, and boil it to a jelly; then take it off, and put it into an earthen pan or large pipkin, put your capon to it, with two or three slic’t lemons, and cover it close, serve it at your pleasure, and garnish it with slices and pieces of lemon, barberries, roots, mace, nutmeg, and some of the jelly.Some put to this souc’t capon, whole pepper, & a faggot of sweet herbs, but that maketh the broth very black.In that manner you may souce any Land Fowl.To souce a Breast of Veal, Side of Lamb, or any Joynt of Mutton, Kid, Fawn, or Venison.Bone a breast of veal & soak it well from the blood, then wipe it dry, and season the side of the breast with beaten nutmeg, ginger, some sweet herbs minced small, whole coriander-seed, minced lemon-peel, and salt, and lay some broad slices of sweet lard over the seasoning, then roul it into a collar, and bind it up in a white clean cloth, put it into boiling liquor, scum it well, and then put in slic’t ginger, slic’t nutmeg, salt, fennil, and parsley-roots, being almost boild, put in a quart of white-wine, and when it is quite boild take it off, and put in slices of lemon, the peel of two lemons whole, and a douzen bay leaves, boil it close covered to make the veal look white.Thus you may do a breast of mutton, either roul’d, or with the bones in, and season them with nutmeg, pepper & salt, roul them, & bake them in a pot with wine and water, any Sea or Land fowl, being stuffed or farsed; and filled up with butter afterwards, and served dry, or lard the Fowls, bone and roul them.To souce a Leg of Veal.Take a leg of veal, bone it and lard it, but first season the lard with pepper, cloves, & mace, lard it with great lard as big as your little finger, season the veal also with the same seasoning & some salt with it; lard it very thick then have all manner of sweet herbs minc’t and strew’d on it, roul it like a collar of brawn, and boil it or stew it in the oven in a pipkin, with water, salt, and white-wine, serve it in a collar cold, whole or in slices, or putaway the liquor, and fill it up with butter, or bake it with butter in a roul, jelly it, and mix some of the broth with almond milk, and jellies in slices of two collars, when you serve it.Otherways.Stuff or farse a leg of veal; with sweet herbs minc’t, beef-suet, pepper, nutmeg, and salt, collar it, and boil or bake it; being cold, either serve it dry in a collar, or in slices, or in a whole collar with gallendines of divers sorts, or in thin slices with oyl and vinegar.Thus you may dress any meat, venison, or Fowls.To souce Bullocks Cheeks, a Flank, Brisket, or Rand of Beef, &c.Take a bullocks cheek or flank of beef and lay it in peter salt four days, then roul it as even as you can, that the collar be not bigger in one place than in another boil it in water and salt, or amongst other beef, boil it very tender in a cloth as you do brawn, and being tender boil’d take it up, and put it into a hoop to fashion it upright and round, then keep it dry, and take it out of the clout, and serve it whole with mustard and sugar, or some gallendines. If lean, lard it with groat Lard.To collar a Surloin, Flank, Brisket, Rand, or Fore-Rib of Beef.Take the flank of beef, take out the sinewy & most of the fat, put it in pickle with as much water as will cover it, and put a handful of peter-salt to it, let it steep three days and not sift it, then take it out and hang it a draining the air, wipe it dry, then have a good handful of red sage, some tops of rosemary, savory, marjoram, tyme, but twice as much sage, mince them very small, then takequarter of an ounce of mace, and half as many cloves,with a little ginger, and half an ounce of pepper, and likewise half an ounce of peter-salt; mingle them together, then take your beef, splat it, and lay it even that it may roul up handsomely in a collar; then take your seasoning of herbs and spices, and strow it all over, roul it up close, and bind it fast with packthred, put it into an earthen pipkin or pot, and put a pint of claret wine to it, an onion and two or three cloves of garlick, close it up with a piece of course paste, and bake it in a bakers oven, it will ask six hours soaking.To souce a Collar of Veal in the same manner, or Venison, Pork, or Mutton.Take out the bones, and put them in steep in the picle with peter-salt, as was aforesaid, steep them three days, and hang them in the air one day, lard them (ornotlard them) with good big lard, and season the lard with nutmeg, pepper, and herbs, as is aforesaid in the collar of beef, strow it over with the herbs, and spices,beingmingled together, and roul up the collar, bind it fast, and bake it tender in a pot, being stopped close, and keep it for your use to serve either in slices orinthe whole collar, garnish it with bays and rosemary.To make a Jelly for any kind of souc’t Meats, Dishes, or other Works of that nature.Take six pair of calves feet, scald them and take away the fat betwixt the claws, & also the long shank-bones, lay them in soak in fair water 3 or 4 hours, and boil them in two gallons of fair spring-water, to three quarts of stock; being boild strain it through a strainer, & when the broth is cold, take it from the grounds, & divide it into three pipkins for three several colours, toevery pipkin a quart of white-wine, and put saffron in one, cutchenele in another, and put a race of ginger, two blades of mace, and a nutmeg to each pipkin, and cinamon to two of the pipkins, the spices being first slic’t, then set your pipkins on the fire, and melt the jelly; then have a pound and a half of sugar for each pipkin: but first take your fine sugar being beaten, and put in a long dish or tray, and put to it whites of eighteen eggs, and beat them well together with your rouling pin, and divide it into three parts, put each part equally into the several pipkins, and stir it well together; the broth being almost cold, then set them on a charcoal fire and let them stew leisurely, when they begin to boil over, take them off, let it cool a little, run them through the bags once or twice and keep it for your use.For variety sometimes in place of wine, you may use grapes stamped and strained, wood-sorrel, juyce of lemons, or juyce of oranges.To jelly Hogs or Porkers Feet, Ears, or Snouts.Take twelve feet, six ears, & six snouts or noses, being finely scalded, & lay them in soak twenty four hours, shift & scrape them very white, then boil them in a fair clean scoured brass pot or pipkin in three gallons of liquor, five quarts of water, three of wine-vinegar, orverjuyce, and four of white-wine, boil them from three gallons to four quarts waste, being scum’d, put in an ounce of pepper whole, an ounce of nutmegs in quarters, an ounce of ginger slic’t, and an ounce of cinamon, boil them together, as is abovesaid, to four quarts.Then take up the meat, and let them cool, divide them into dishes, & run it over with the broth or jelly being a little first setled, take the clearest, & being cold put juice or orange over all, serve it with bay-leaves about the dish.To make a Crystal Jelly.Take three pair of calves feet, and scald off the hair very clean, knock off the claws, and take out the great bones & fat, & cast them into fair water, shift them three or four times in a day and a night, then boil them next morning in a glazed pipkin or clean pot, with six quarts of fair spring water, boil it and scum it clean, boil away three quarts or more; then strain it into a clean earthen pan or bason, & let it be cold: then prepare the dross from the bottom, and take the fat of the top clean, put it in a large pipkin of six quarts, and put into it two quarts of old clear white-wine, the juyce of four lemons, three blades of mace, and two races of ginger slic’t; then melt or dissolve it again into broth, and let it cool. Then have four pound of hard sugar fine beaten, and mix it with twelve whites of eggs in a great dish with your rouling pin, and put it into your pipkin to your jelly, stir it together with a grain of musk and ambergriese, put it in a fine linnen clout bound up, and a quarter of a pint of damask rose-water, set it a stewing on a soft charcoal fire, before it boils put in a little ising glass, and being boil’d up, take it, and let it cool a little, and run it.Other Jelly for service of several colours.Take four pair of calves feet, a knuckle of veal, a good fleshie capon, and prepare these things as is said in the crystal jelly: boil them in three gallons of fair water, till six quarts be wasted, then strain it in an earthen pan, let it cool, and being cold pare the bottom, and take off the fat on the top also; then dissolve it again into broth, and divide it into 4 equal parts, put it into four several pipkins, as will contain five pints a piece each pipkin, put a little saffron into one of them, into anothercutchenele beaten with allum, into another turnsole, and the other his own natural white; also to every pipkin a quart of white-wine, and the juyce of two lemons. Then also to the white jelly one race of ginger pare’d and slic’t & three blades of large mace, to the red jelly 2 nutmegs, as much in quantity of cinamon as nutmegs, also as much ginger; to the turnsole put also the same quantity, with a few whole cloves; then to the amber or yellow color, the same spices and quantity. Then have eighteen whites of eggs, & beat them with six pound of double refined sugar, beaten small and stirred together in a great tray or bason with a rouling pin divide it into four parts in the four pipkins & stir it to your jelly broth, spice, & wine, being well mixed together with a little musk & ambergriese. Then have new bags, wash them first in warm water, and then in cold, wring them dry, and being ready strung with packthread on sticks, hang them on a spit by the fire from any dust, and set new earthen pans under them being well seasoned with boiling liquor.Then again set on your jelly on a fine charcoal fire, and let it stew softly the space of almost an hour, then make it boil up a little, and take it off, being somewhat cold run it through the bag twice or thrice, or but once if it be very clear; and into the bags of colors put in a sprig of rosemary, keep it for your use in those pans, dish it as you see good, or cast it into what mould you please; as for example these.Scollop shells, Cockle shells, Egg shells, half Lemon, or Lemon-peel, Wilks, or Winkle shells, Muscle shells, or moulded out of a butter-squirt.Or serve it on a great dish and plate, one quarter of white, another of red, another of yellow, the fourth of another colour, & about the sides of the dish oranges in quarters of jelly, in the middle whole lemon full of jellyfinely carved, or cast out of a wooden or tin mould, or run into little round glasses four or five in a dish, on silver trencher plates, or glass trencher plates.The quantities for a quart of Jelly Broth for the true making of it.A quart of white-wine, a pound and a half of sugar, eggs, two nutmegs, or mace, two races of ginger, as much cinamon, two grains of musk and ambergriese, calves feet, or a knuckle of veal.Sometimes for variety, in place of wine, use grape-verjuyce; if juyce of grapes a quart, juyce of lemons a pint, juyce of oranges a quart, juyce of wood-sorrel a quart, and juyce of quinces a quart.How to prepare to make a good Stock for Jellies of all sorts, and the meats most proper for them, both for service and sick-folks; also the quantities belonging to a quart of Jellie.For the stock for service.Two pair of calves feet finely cleansed, the fat and great bones taken out and parted in halves; being well soaked in fair water twenty four hours, and often shifted, boil them in a brass pot or pipkin close covered, in the quantity of a gallon of water, boil them to three pints, then strain the broth through a clean strong canvas into an earthen pan or bason; when it is cold take off the top, and pare off the dregs from the bottom. Put it in a clean well glazed pipkin of two quarts, with a quart of white-wine, a quarter of a pint of cinamon-water, as much of ginger-water, & as much of nutmeg-water, or these spices sliced. Then have two pound of double refinedsugar beaten with eggs, in a deep dish or bason, your jelly being new melted, put in the eggs with sugar, stir all the foresaid materials together, and set it astewing on a soft charcoal fire the space of half an hour or more, being well digested and clear run.Take out the bone and fat of any meat for jellies, for it doth but stain the stock, and is the cause that it will never be white nor very clear.Meats proper for Jelly for service or sick folks.1. Three pair of calves feet.2. Three pair of calves feet, a knuckle of veal, and a fine well fleshed capon.3. One pair of calves feet, a well fleshed capon, and half a pound of harts-horn of ising-glass.4. An old cock and a knuckle of veal.5. Harts horn jelly only, or with a poultrey.6. Good bodied capons.7. Ising-glass only, or with a cock or capon.8. Jelly of hogs feet, ears, and snouts.9. Sheeps feet, lambs feet, and calves feet.Neats feet for a Jelly for a Neats-Tongue.Being fresh and tender boil’d and cold, lard it with candied cittern candied orange, lemon, or quinces, run it over with jelly, and some preserved barberries orcherries.To make a Jelly as white as snow of Jorden-Almonds.Take a pound of almonds, steep them in cold water till they will blanch, which will be in six hours; being blanched into cold water, beat them with a quart of rose water: then have a decoction of half a pound of ising-glass, boil’d with a gallon of fair spring-water, or else halfwine, boil it till half be wasted, then let it cool, strain it, and mingle it with your almonds, and strain with them a pound of double refined sugar, the juyce of two lemons, and cast it into egg shells; put saffron to some of it, and make some of it blue, some of it green, and some yellow; cast some into oranges, and some into lemon rindes candied: mix part of it with some almond paste colored; and some with cheese-curds; serve of divers of these colours on a great dish and plate.To make other white Jelly.Boil two capons being cleansed, the fat and lungs taken out, truss them and soak them well in clean water three of four hours; then boil them in a pipkin, or pot of two gallons or less, put to them a gallon or five quarts of white wine, scum them, and boil them to a jelly, next strain the broth from the grounds and blow off the fat clean; then take a quart of sweet cream, a quart of the jelly broth, a pound and half of refined sugar, and a quarter of apintof rose water, mingle them all together, and give them a warm on the fire with half an ounce of fine searsed ginger; then set it a cooling, dish it, or cast it in lemon or orange-peels, or in any fashion of the other jellies, in moulds or glasses, or turn it into colours; for sick folks in place of cream use stamped almonds.To make Jellies for sauces, made dishes, and other works.Take six pair of calves feet, scald them and take away the fat between the claws, as also the great long shank bones, and lay them in water four or five hours; then boil them in two gallons of fair spring water, scum them clean and boil them from two gallons to three quarts, then strain it through a strong canvas, and let the broth cool; being cold cleanse it from the grounds, pare off thetop and melt it, then put to it in a good large pipkin, three quarts of white-wine, three races of ginger slic’t, some six blades of mace, a quarter of an ounce of cinamon, a grain of musk, and eighteen whites of eggs beaten with four pound of sugar, mingle them with the rest in the pipkin, and the juyce of three lemons, set all on the fire, and let it stew leisurely; then have your bag ready washed, and when your pipkin boils up, run it,&c.Harts horn Jelly.Take half a pound of harts-horn, boil it in fair spring water leisurely, close covered, and in a well glazed pipkin that will contain a gallon, boil it till a spoonful will stand stiff being cold, then strain it through a fine thick canvas or fine boultering, and put it again into another lesser pipkin, with the juyce of eight or nine good large lemons, a pound and half of double refined sugar, and boil it again a little while, then put it in a gally pot, or small glasses, or cast it into moulds, or any fashions of the other jellies. It is held by the Physicians for a special Cordial.Or take half a pound of harts-horn grated, and a good capon being finely cleansed and soaked from the blood, and the fat taken off, truss it, and boil it in a pot or pipkin with the harts-horn, in fair spring water, the same things as the former,&c.To make another excellent Jelly of Harts horn and Ising-glass for a Consumption.Take half a pound of ising-glass, half a pound of harts-horn, half a pound of slic’t dates, a pound of beaten sugar, half a pound of slic’t figs, a pound of slic’t prunes half an ounce of cinamon, half an ounce of ginger, a quarter of an ounce of mace, a quarter of an ounce ofcloves, half an ounce of nutmegs, and a little red sanders, slice your spices, and also a little stick of liquorish and put in your cinamon whole.To make a Jelly for weakness in the back.Take two ounces of harts-horn, and a wine quart of spring-water, put it into a pipkin, and boil it over a soft fire till it be one half consumed, then take it off the fire, and let it stand a quarter of an hour, and strain it through a fine holland cloth, crushing the harts-horn gently with a spoon: then put to it the juyce of a lemon, two spoonfulls of red rose-water, half a spoonful of cinamon-water, four or five ounces of fine sugar, or make it sweet according to the parties taste; then put it out into little glasses or pipkins, and let it stand twenty four hours, then you may take of it in the morning, or at four of the clock in the afternoon, what quantity you please. To put two or three spoonfuls of it into broth is very good.To make another dish of meat called a Press, for service.Do in this as you may see in the jelly of the porker, before spoken of; take the feet, ears, snouts, and cheeks, being finely and tender boil’d to a jelly with spices, and the same liquor as is said in the Porker; then take out the bones and make a lay of it like a square brick, season it with coriander or fennil-seed, and bind it up like a square brick in a strong canvas with packthred, press it till it be cold, and serve it in slices with bay-leaves, or run it over with jellies.To make a Sausage for Jelly.Boil or roast a capon, mince and stamp it with some almond paste, then have a fine dried neats-tongue, one thatlooks fine and red ready boil’d, cut it into little pieces, square like dice, half an inch long, and as much of interlarded bacon cut into the same form ready boil’d and cold, some preserved quinces and barberries, sugar, and cinamon, mingle all together with some scraped ising-glass amongst it warm; roul it up in a sausage, knit it up at the ends, and sow the sides; then let it cool, slice it, and serve it in a jelly in a dish in thin slices, and run jelly over it, let it cool and lay on more, that cool, run more, and thus do till the dish be full; when you serve it, garnish the dish with jelly and preserved barberries, and run over all with juyce of lemon.To make Leach a most excellent way in the French Fashion.Take a quart of sweet cream, twelve spoonfuls of rose-water, four grains of musk dissolved in rose-water, and four or five blades of large mace boil’d with half a pound of ising-glass, being steeped and washed clean, and put to it half a pound of sugar, and being boil’d to a jelly, run it through your jelly bag into a dish, and being cold slice it into chequer-work, and serve it on a plate or glasses, and sometimes without sugar in it,&c.To make the best Almond Leach.Take an ounce of ising-glass, and lay it two hours in water, shift it, and boil it in fair water, let it cool; then take two pound of almonds, lay them in the water till they will blanch, then stamp them and put to them a pint of milk, strain them, and put in large mace and slic’t ginger, boil them till it taste well of the spice, thenput in your digested ising-glass, sugar, and a little rose-water, run it through a strainer, and put it into dishes.Some you may colour with saffron, turnsole, or green wheat, and blew-bottles for blew.To keep Sparagus all the year.Parboil them very little, and put them into clarified butter, cover them with it, the butter being cold, cover them with a leather, and about a month after refresh the butter, melt it, and put it on them again, then set them under ground being covered with a leather.Section IX.The best way of making all manner of baked Meats.To make a Bisk or Batalia Pie.TAke six peeping Pigeons, and as many peeping small chickens, truss them to bake; then have six oxe pallets well boil’d and blancht, and cut in little pieces; then take six lamb-stones, and as many good veal sweet-breads cut in halves and parboil’d, twenty cocks-combs boil’d and blanch’d, the bottoms of four artichocks boiled and blanched, a quart of great oysters parboil’d and bearded, also the marrow of four bones seasoned with pepper, nutmeg, mace, and salt; fill the pye with the meat, and mingle some pistaches amongst it, cock-stones, knots, or yolks of hard eggs, and some butter, close it up and bake it (an hour and half will bake it) but before you set it in the oven, put into it a little fair water: Being baked pour out the butter, and liquor it with gravy, butter beaten up thick, slic’t lemon, and serve it up.Or you may bake this bisk in a patty-pan or dish.Sometimes use sparagus and interlarded bacon.For the paste of this dish, take three quarts of flour, and three quarters of a pound of butter, boil the butter in fair water, and make up the paste hot and quick.Otherways in the summer time, make the paste of cold butter; to three quarts of flour take a pound and a half of butter, and work it dry into the flour, with the yolks of four eggs and one white, then put a little water to it, and make it up into a stiff paste.To bake Chickens or Pigeons.Take either six pigeon peepers or six chicken peepers, if big cut them in quarters, then take three sweet-breads of veal slic’t very thin, three sheeps tongues boil’d tender, blanched and slic’t, with as much veal, as much mutton,potsix larks, twelve cocks combs, a pint of great oysters parboild and bearded, calves udder cut in pieces, and three marrow bones, season these foresaid materials with pepper, salt, and nutmeg, then fill them in pies of the form as you see, and put on the top some chesnuts, marrow, large mace, grapes, or gooseberries; then have a little piece of veal and mince it with as much marrow, some grated bread, yolks of eggs, minced dates, salt, nutmeg, and some sweet marjoram, work up all with a little cream, make it up in little balls or rouls, put them in the pie, and put in a little mutton-gravy, some artichock bottoms, or the tops of boild sparagus, and a little butter; close up the pie and bake it, being baked liquor it with juyce of oranges, one lemon, and some claret wine, shake it well together, and so serve it.To Make a Chicken Pie otherways.Take and truss them to bake, then season them lightly with pepper, salt, and nutmeg; lay them in the pie, and lay on them some dates in halves, with the marrow ofthree marrow-bones, some large mace, a quarter of a pound of eringo roots, some grapes or barberries, and some butter, close it up, and put it in the oven; being half baked, liquor it with a pound of good butter; a quarter of a pint of grape-verjuyce, and a quartern of refined sugar, ice it and serve it up.Otherwaysyou may use the giblets, and put in some pistaches, but keep the former order as aforesaid for change.Liquor it with caudle made of a pint of white-wine or verjuyce, the yolks of five or six eggs, suger, and a quarter of a pound of good sweet butter; fill the pye, and shake this liquor well in it, with the slices of a lemon. Or you may make the caudle green with the juyce of spinage; ice these pies, or scrape sugar on them.Otherways for the liquoring or garnishing of these Pies, for variety you may put in them boil’d skirrets, bottom of artichocks boil’d, or boil’d cabbidge lettice.Sometimes sweet herbs, whole yolks of hard eggs, interlarded bacon in very thin slices, and a whole onion; being baked, liquor it with white-wine, butter, and the juyce of two oranges.Or garnish them with barberries, grapes, or gooseberries, red or white currans, and some sweet herbs chopped small, boil’d in gravy; and beat up thick with butter.Otherways liquor it with white-wine, butter, sugar, some sweet marjoram, and yolks of eggs strained.Or bake them with candied lettice stalks, potatoes, boil’d and blanch’d, marrow, dates, and large mace; being baked cut up the pye, and lay on the chickens, slic’t lemon, then liquor the pye with white-wine, butter, and sugar, and serve it up hot.You may bake any of the foresaid in a patty-pan or dish, or bake them in cold butter paste.To bake Turkey, Chicken, Pea-Chicken, Pheasant-Pouts, Heath Pouts, Caponets, or Partridge for to be eaten cold.Take a turkey-chicken, bone it, and lard it with pretty big lard, a pound and half will serve, then season it with an ounce of pepper, an ounce of nutmegs, and two ounces of salt, lay some butter in the bottom of the pye, then lay on the fowl, and put in it six or eight whole cloves, then put on all the seasoning with good store of butter, close it up, and baste it over with eggs, bake it, and being baked fill it up with clarified butter.Thus you may bake them for to be eaten hot, giving them but half the seasoning, and liquor it with gravy and juyce of orange.Bake this pye in fine paste; for more variety you may make a stuffing for it as followeth; mince some beef-suet and a little veal very fine, some sweet herbs, grated nutmeg, pepper, salt, two or three raw yolks of eggs, some boil’d skirrets or pieces of artichocks, grapes, or gooseberries,&c.To bake Pigeons wild or tame, Stock-Doves, Turtle-Doves, Quails, Rails, &c. to be eaten cold.Take six pigeons, pull, truss, and draw them, wash and wipe them dry, and season them with nutmeg, pepper, and salt, the quantity of two ounces of the foresaid spices, and as much of the one as the other, then lay some butter in the bottom of the pye, lay on the pigeons, and put all the seasoning on them in the pye, put butter to it, close it up and bake it, being baked and cold, fill it up with clarified butter.Make the paste of a pottle of fine flour, and a quarter of a pound of butter boil’d in fair water made up quick and stiff.If you will bake them to be eaten hot, leave out half the seasoning: Bake them in dish, pie, or patty-pan, and make cold paste of a pottle of flour, six yolks of raw eggs, and a pound of butter, work into the flour dry, and being well wrought into it, make it up stiff with a little fair water.Being baked to be eaten hot, put it into yolks of hard eggs, sweet-breads, lamb-stones, sparagus, or bottoms of artichocks, chesnuts, grapes, or gooseberries.Sometimes for variety make a lear of butter, verjuyce, sugar, some sweet marjoram chopped and boil’d up in the liquor, put them in the pye when you serve it up, and dissolve the yolk of an egg into it; then cut up the pye or dish, and put on it some slic’t lemon, shake it well together, and serve it up hot.In this mode or fashion you bake larks, black-birds, thrushes, veldifers, sparrows, or wheat-ears.To bake all manner of Land Fowl, as Turkey, Bustard, Peacock, Crane, &c. to be eaten cold.Take a turkey and bone it, parboil and lard it thick with great lard as big as your little finger, then season it with 2 ounces of beaten pepper, two ounces of beaten nutmeg, and three ounces of salt, season the fowl, and lay it in a pie fit for it, put first butter in the bottom, with some ten whole cloves, then lay on the turkey, and the rest of the seasoning on it, lay on good store of butter, then close it up and baste it either with saffron water, or three or four eggs beaten together with their yolks; bake it, and being baked and cold, liquor it with clarified butter,&c.To bake all manner of Sea-Fowl, as Swan, Whopper, to be eaten cold.Take a swan, bone, parboil and lard it with great lard, season the lard with nutmeg and pepper only, then taketwo ounces of pepper, three of nutmeg, and four of salt, season the fowl, and lay it in the pie, with good store of butter, strew a few whole cloves on the rest of the seasoning, lay on large sheets of lard over it, and good store of butter; then close it up in rye-paste or meal course boulted, and made up with boiling liquor, and make it up stiff: or you may bake them to eat hot, only giving them half the seasoning.In place of baking any of these fowls in pyes, you may bake them in earthen pans or pots, for to be preserved cold, they will keep longer.In the same manner you may bake all sorts of wild geese, tame geese, bran geese, muscovia ducks, gulls, shovellers, herns, bitterns, curlews, heath-cocks, teels, olines, ruffs, brewes, pewits, mewes, sea-pies, dap chickens, strents, dotterils, knots, gravelins, oxe-eys, red shanks,&c.In baking of these fowls to be eaten hot, for the garnish put in a big onion, gooseberries, or grapes in the pye, and sometimes capers or oysters, and liquor it with gravy, claret, and butter.To dress a Turkey in the French mode, to eat cold, called a la doode.Take a turkey and bone it, or not bone it, but boning is the best way, and lard it with good big lard as big as your little finger and season it with pepper, cloves, and mace, nutmegs, and put a piece of interlarded bacon in the belly with some rosemary and bayes, whole pepper, cloves and mace, and sew it up in a clean cloth, and lay it in steep all night in white-wine, next morning close it up with a sheet of course paste in a pan or pipkin, and bake it with the same liquor it was steept in; it will ask four hours baking, or you may boil the liquor; then being baked and cold, serve it on a pie-plate, andstick it with rosemary and bays, and serve it up with mustard and sugar in saucers, and lay the fowl on a napkin folded square, and the turkey laid corner-ways.Thus any large fowl or other meat, as a leg of mutton, and the like.Meats proper for a stofado may be any large fowl, as,Turkey, Swan, Goose, Bustard, Crane, Whopper, wild Geese, Brand Geese, Hearn, Shoveler, or Bittern, and many more; as also Venison, Red Deer, Fallow Deer, Legs of Mutton, Breasts of Veal boned and larded, Kid or Fawn, Pig, Pork, Neats-tongues, and Udders, or any Meat, a Turkey, Lard one pound, Pepper one ounce, Nutmegs, Ginger, Mace, Cloves, Wine a quart, Vinegar half a pint, a quart of great Oysters, Puddings, Sausages, two Lemons, two Cloves of Garlick.A Stofado.Take two turkeys, & bone them and lard them with great lard as big as your finger, being first seasoned with pepper, & nutmegs, & being larded, lay it in steep in an earthen pan or pipkin in a quart of white-wine, & half as much wine-vinegar, some twenty whole cloves, half an ounce of mace, an ounce of beaten pepper, three races of slic’t ginger, half a handful of salt, half an ounce of slic’t nutmegs, and a ladleful of good mutton broth, & close up the pot with a sheet of coarse paste, and bake it; it will ask four hours baking; then have a fine clean large dish, with a six penny French bread slic’t in large slices, and then lay them in the bottom of a dish, and steep them with some good strong mutton broth, and the same broth that it was baked in, and someroast mutton gravy, and dish the fowl, garnish it with the spices and some sausages, and some kind of good puddings, and marrow and carved lemons slic’t, and lemon-peels.To bake any kind of Heads, and first of the Oxe or Bullocks Cheeks to be eaten hot or cold.abstract shapepotpotBeing first cleansed from the slime and filth, cut them in pieces, take out the bones, and season them with pepper, salt, and nutmeg, then put them in a pye with a few whole cloves, a little seasoning, slices of bacon, and butter over all; bake them very tender, and liquor them with butter and claret wine.Or boil your chickens, take out the bones and make a pasty with some minced meat, and a caul of mutton under it, on the top spices and butter, close it up in good crust, and make your pies according to these forms.Otherways.potsquare potBone and lard them with lard as big as your little finger seasoned with pepper, salt, and nutmeg, and laid into the pye or pasty, with slices of interlarded bacon, and a clove or two, close it up, and bake it with some butter; make your pye or pasty of good fine crust according to these forms. Being baked fill it up with good sweet butter.Otherways.You may make a pudding of some grated bread, mincedveal, beef-suet, some minced sweet herbs, a minced onion, eggs, cream, nutmeg, pepper, and salt, and lay it on the top of your meat in the pye, and some butter, close it up and bake it.Otherways.abstract shapeTake a calves head, soak it well and take out the brains, boil the head and take out the bones, being cold stuff it with sweet herbs and hard eggs chopped small, minced bacon, and a raw egg or two, nutmeg, pepper, and salt; and lay in the bottom of the pye minced veal raw, and bacon; then lay the cheeks on it in the pye, and slices of bacon on that, then spices, butter, and grapes or lemon, close it up, bake it, and liquor it with butter only.Otherways.square potabstract shapeBoil it and take out the bones, cleanse it, and season it with pepper, salt, and nutmeg, put some minced veal or suet in the bottom of the pye, then lay on the cheeks, and on them a pudding made of minced veal raw and suet, currans, grated bread or parmisan, eggs, saffron, nutmeg, pepper, and salt, put it on the head in the pye, with some thin slices of interlarded bacon, thin slices also of veal and butter, close it up, and make it according to these forms, being baked, liquor it with butter only.To bake a Calves Chaldron.Boil it tender, and being cold mince it, and season itwith nutmeg, pepper, cinamon, ginger, salt, caraway seeds, verjuyce, or grapes, some currans, sugar, rose-water and dates stir them all together and fill your pye, bake it, and being baked ice it.Minced Pies of Calves Chaldrons, or Muggets.potabstract shapeBoil it tender, and being cold mince it small, then put to it bits of lard cut like dice, or interlarded bacon, some yolks of hard eggs cut like dice also, some bits of veal and mutton cut also in the same bigness, as also lamb, some gooseberries, grapes or barberries, and season it with nutmeg, pepper, and salt, fill your pye, and lay on it some thin slices of interlarded bacon, and butter; close it up, and bake it, liquor it with white-wine beaten with butter.To bake a Calves Chaldron or Muggets in a Pye or little Pasties, or make a Pudding of it, adding two or three Eggs.Being half boil’d, mince it small, with half a pound of beef-suet, and season it with beaten cloves and mace, nutmegs, a little onion and minced lemon peel, and put to it the juyce of an orange, and mix all together. Then make a piece of puff-paste and bake it in a dish as otherFlorentines, and close it up with the other half of the paste, and being baked put into it the juyce of two or three oranges, and stir the meat with the orange juyce well together and serve it,&c.To bake a Pig to be eaten cold called a Maremaid Pye.Take a Pig, flay it and quarter it, then bone it, take also a good Eel flayed, speated, boned, and seasoned with pepper, salt, and nutmeg,potthen lay a quarter of your pig in a round pie; and part of the Eel on that quarter, then lay another quarter on the other and then more eel, and thus keep the order till your pie be full, then lay a few whole cloves, slices of bacon, and butter, and close it up, bake it in good fine paste, being baked and cold, fill it up with good sweet butter.Otherways.Scald it, and bone it being first cleansed, dry the sides in a clean cloth, and season them with beaten nutmeg, pepper, salt, and chopped sage; then have two neats-tongues dryed, well boild, and cold, slice them out all the length, as thick as a half crown, and lay a quarter of your pig in a square or round pie, and slices of the tongue on it, then another quarter of a pig and more tongue, thus do four times double; and lay over all slices of bacon, a few cloves, butter, and a bay-leafe or two; then bake it, and being baked, fill it up with good sweet butter. Make your paste white of butter and flower.Otherways.Take a pig being scalded, flayed, and quartered, season it with beaten nutmeg, pepper, salt, cloves, and mace, lay it in your pie with some chopped sweet herbs,hard eggs, currans, (or none) put your herbs between every lay, with some gooseberries, grapes, or barberries, and lay on the top slices of interlarded bacon and butter, close it up, and bake it in good fine crust, being baked, liquor it with butter, verjuyce, and sugar. If to be eaten cold, with butter only.Otherways to be eaten hot.Cut it in pieces, and make a pudding of grated bread, cream, suet, nutmeg, eggs, and dates, make it into balls,and stick them with slic’t almonds; then lay the pig in the pye, and balls on it, with dates, potato, large mace, lemon, and butter; being baked liquor it.To bake four Hares in a Pie.Bone them and lard them with great lard, being first seasoned with nutmeg, and pepper, then take four ounces of pepper, four ounces of nutmegs, and eight ounces of salt, mix them together, season them, and make a round or square pye of course boulted rye and meal; then the pie being made put some butter in the bottom of it, and lay on the hares one upon another; then put upon it a few whole cloves, a sheet of lard over it, and good store of butter, close it up and bake it, being first basted over with eggs beaten together, or saffron; when it is baked liquor them with clarified butter.Or bake them in white paste or pasty, if to be eaten hot, leave out half the seasoning.To bake three Hares in a Pie to be eaten cold.Bone three hares, mince them small, and stamp them with the seasoning of pepper, salt, and nutmeg, then have lard cut as big as ones little finger, and as long as will reach from side to side of the pye; then lay butter in the bottom of it, and a lay of meat, then a lay of lard, and a lay of meat, and thus do five or six times, lay your lard all one way, but last of all a lay of meat, a few whole cloves, and slices of bacon over all, and some butter, close it up and bake it, being baked fill it up with sweet butter, and stop the vent.Thus you may bake any venison, beef, mutton, veal, or rabits; if you bake them in earthen pans they will keep the longest.To bake a Hare with a Pudding in his belly.potFor to make this pie you must take as followeth, a gallon of flour, half an ounce of nutmegs, half an ounce of pepper, salt, capers, raisins, pears in quarters, prunes, with grapes, lemon, or gooseberries, and for the liquor a pound of sugar, a pint of claret or verjuyce, and some large mace.Thus also you may bake a fawn, kid, lamb, or rabit: Make your Hare-Pie according to the foregoing form.To make minced Pies of a Hare.stack of potsTake a Hare, flay it, and cleanse it, then take the flesh from the bones, and mince it with the fat bacon, or beef-suet raw, season it with pepper, mace, nutmeg, cloves, and salt; then mingle all together with some grapes, gooseberries, or barberries; fill the pie, close it up and bake it.Otherways.Mince it with beef-suet, a pound and half of raisins minced, some currans, cloves, mace, salt, and cinamon, mingle all together, and fill the pie, bake it and liquor it with claret.To make a Pumpion Pie.Take a pound of pumpion and slice it, a handful of time, a little rosemary, and sweet marjoram stripped off the stalks, chop them small, then take cinamon, nutmeg, pepper, and a few cloves all beaten, also ten eggs, and beat them, then mix and beat them all together, with as much sugar as you think fit, then fry them like a froise, after it is fried, let it stand till it is cold, then fill your pie after thismanner. Take sliced apples sliced thin round ways, and lay a layer of the froise, and a layer of apples, with currans betwixt the layers. While your pie is fitted, put in a good deal of sweet butter before you close it. When the pie is baked, take six yolks of eggs, some white-wine or verjuyce, and make a caudle of this, but not too thick, cut up the lid, put it in, and stir them well together whilst the eggs and pumpion be not perceived, and so serve it up.To make a Lumber-Pie.Take some grated bread, and beef-suet cut into bits like great dice, and some cloves and mace, then some veal or capon minced small with beef-suet, sweet herbs, salt, sugar, the yolks of six eggs boil’d hard and cut in quarters, put them to the other ingredients, with some barberries, some yolksofraw eggs, and a little cream, work up all together and put it in the cauls of veal like little sausages; then bake them in a dish, and being half baked, have a pie made and dried in the oven; put these puddings into it with some butter, verjuyce, sugar, some dates on them, large mace, grapes, or barberries, and marrow; being baked, serve it with a cut cover on it, and scrape sugar on it.Otherways.Take some minc’t meat of chewits of veal, and put to it some three or four raw eggs, make it into balls, thenpotput them in a pye fitted for them according to this form, first lay in the balls, then lay on them some slic’t dates, large mace, marrow, and butter; close it up and bake it, being baked, liquor it with verjuyce, sugar, and butter, then ice it, and serve it up.To make an Olive Pye.Take tyme, sweet marjorarm, savory, spinage, parsley, sage, endive, sorrel, violet leaves, and strawberry leaves, mince them very small with some yolks of hard eggs, then put to them half a pound of currans, nutmeg, pepper, cinamon, sugar, and salt, minced raisins,gooseberries, or barberries, and dates minc’d small, minglealltogether, then have slices of a leg of veal, or a leg or mutton, cut thin and hacked with the back of a knife, lay them on a clean board and strow on the foresaid materials, roul them up and put them in a pye; then lay on them some dates, marrow, large mace, and some butter, close it up and bake it, being baked cut it up, liquor it with butter, verjuyce, and sugar, put a slic’t lemon into it, andserve itup with scraped sugar.To bake a Loin, Breast, or Rack of Veal or Mutton.square potIf you bake it with the bones, joynt a loin very well and season it with nutmeg, pepper, and salt, put it in your pye, and put butter to it, close it up, and bake it in good crust, and liquor it with sweet butter.Thus also you may bake the brest, either in pye or pasty, as also the rack or shoulder, being stuffed with sweet herbs, and fat of beef minced together and baked either in pye or pasty.In the summer time you may add to it spinage, gooseberries, grapes, barberries, or slic’t lemon, and in winter, prunes, and currans, or raisins, and liquor it with butter, sugar, and verjuyce.To make a Steak Pye the best way.Cut a neck, loyn, or breast into steaks, and season them with pepper, nutmeg, and salt; then have some few sweet herbs minced small with an onion, and the yolks of three or four hard eggs minced also; the pye being made, put in the meat and a few capers, and strow these ingredients on it, then put in butter, close it up and bake it three hours moderately,&c.Make the pye round and pretty deep.Otherways.The meat being prepared as before, season it with nutmeg, ginger, pepper, a whole onion, and salt; fill the pye, then put in some large mace, half a pound of currans, and butter, close it up and put it in the oven; being half baked put in a pint of warmed clearet, and when you draw it to send it up, cut the lid in pieces, and stick it in the meat round the pye; or you may leave out onions, and put in sugar and verjuyce.Otherways.potsquare potTake a loyn of mutton, cut it in steaks, and season it with nutmeg, pepper, and salt, then lay a layer of raisins and prunes in the bottom of the pye, steaks on them, and then whole cinamon, then more fruit and steaks, thus do it three times, and on the top put more fruit, and grapes,or slic’t orange, dates, large mace,and butter, close it up and bake it, being baked, liquor it with butter, white wine and sugar, ice it, and serve it hot.To bake Steak Pies the French way.Season the steaks with pepper, nutmeg, and salt lightly, and set them by; then take a piece of the leanest of a leg of mutton, and mince it small with some beef suet and a few sweet herbs, as tops of tyme, penniroyal, young red sage, grated bread, yolks of eggs, sweet cream, raisins of the sun,&c.work all together, and make it into little balls, and rouls, put them into a deep round pye on the steaks, then put to them some butter, and sprinkle it with verjuyce, close it up and bake it, being baked cut it up, then roul sage leaves in butter, fry them, and stick them in the balls, serve the pye without a cover, and liquor it with the juyce of two or three oranges or lemons.Otherways.Bake these steaks in any of the foresaid-ways in patty-pan or dish, and make other paste called cold butter paste; take to a gallon of flower a pound and a half of butter, four or five eggs and but two whites, work up the butter and eggs into the flour, and being well wrought, put to it a little fair cold water, and make it up a stiff paste.To bake a Gammon of Bacon.Steep it all night in water, scrape it clean, and stuff it with all manner of sweet herbs, as sage, tyme, parsley, sweet marjoram, savory, violet-leaves, strawberry leaves, fennil, rose-mary, penniroyal,&c.being cleans’d and chopped small with some yolks of hard eggs, beaten nutmeg, and pepper, stuff it and boil it, and being fine and tender boil’d and cold, pare the under side, take off the skin, andseason it with nutmeg and pepper, then lay it in your pie or pasty with a few whole cloves, and slices of raw bacon over it, and butter; close it up in pye or pasty of short paste, and bake it.To bake wild Bore.Take the leg, season it, and lard it very well with good big lard seasoned with nutmeg, pepper, and beaten ginger, lay it in a pyeabstract shapeof the form as you see, being seasoned all over with the same spices and salt, then put a few whole cloves on it, a few bay-leaves, large slices of lard, and good store of butter, bake it in fine or course crust, being baked, liquor it with good sweet butter, and stop up the vent.If to keep long, bake it in an earthen pan in the abovesaid seasoning, and being baked fill it up with butter, and you may keep it a whole year.To bake your wild Bore that comes out ofFrance.Lay it in soak two days, then parboil it, and season it with pepper, nutmeg, cloves, and ginger; and when it is baked fill it up with butter.To bake Red Deer.abstract shapepotTake a side of red deer, bone it and season it, then take out the back sinew and the skin, and lard the fillets orback with great lard as big as your middle finger; being first seasoned with nutmeg, and pepper; then take four ounces of pepper, four ounces of nutmeg, and six ounces of salt, mix them well together, and season the side of venison; being well slashed with a knife in the inside for to make the seasoning enter; being seasoned, and a pie made according to these forms, put in some butter in the bottom of the pye, a quarter of an ounce of cloves, and a bay-leaf or two, lay on the flesh, season it, and coat it deep, then put on a few cloves, and good store of butter, close it up and bake it the space of eight or nine hours, but first baste the pie with six or seven eggs, beaten well together; being baked and cold fill it up with good sweet clarified butter.Take for a side or half hanch of red deer, half a bushel of rye meal, being coursly searsed, and make it up very stiff with boiling water only.If you bake it to eat hot, give it but half the seasoning, and liquor it with claret-wine, and good butter.To bake Fallow-Dear to be eaten hot or cold.Take a side of venison, bone and lard it with great lard as big as your little finger, and season it with two ounces of pepper, two ounces of nutmeg, and four ounces of salt; then have a pie made, and lay some butter in the bottom of it, then lay in the flesh, the inside downward, coat it thick with seasoning, and put to it on the top of the meat, with a few cloves, and good store of butter, close it up and bake it, the pye being first basted with eggs, being baked and cold, fill it up with clarified butter, and keep it to eat cold. Make the paste as you do for red deer, course drest through a boulter, a peck and a pottle of this meal will serve for a side or half hanch of a buck.To bake a side or half Hanch to be eaten hot.Take a side of a buck being boned, and the skins taken away, season it only with two ounces of pepper, and as much salt, or half an ounce more, lay it on a sheet of fine paste with two pound of beef-suet, finely minced and beat with a little fair water, and laid under it, close it up and bake it, and being fine and tender baked, put to it a good ladle-full of gravy, or good strong mutton broth.To make a Paste for it.Take a peck of flour by weight, and lay it on the pastery board, make a hole in the midst of the flour, and put to it five pound of good fresh butter, the yolks of six eggs and but four whites, work up the butter and eggs into the flour, and being well wrought together, put some fair water to it, and make it into a stiff paste.In this fashion of fallow deer you may bake goat, doe, or a pasty of venison.To make meer sauce, or a Pickle to keep Venison in that is tainted.
Take half the oatmeal, pick it, and take the blood while it is warm from the hog, strain it and put it in the oatmeal as soon us you can, let it stand all night; then take the other part of the oatmeal, pick it also, and boil it in milk till it be tender, and all the milk consumed, then put it to the blood and stir it well together, put in good store of beef or hog suet, and season it with good pudding herbs, salt, pepper, and fennil-seed, fill not the guts too full, and boil them.
Take the blood of the hog while it is warm, put in some salt, and when it is thorough cold put in the groats or oatmeal well picked; let it stand soaking all night, then put in the herbs, which must be rosemary, tyme, penniroyal, savory, and fennel, make the blood soft with putting in some good cream until the blood look pale; then beat four or five eggs, whites and all, and season it with cloves, mace, pepper, fennil-seed, and put good store of hogs fat or beef-suet to the stuff, cut not the fat too small.
After the hogs Umbles are tender boil’d, take some of the lights with the heart, and all the flesh about them, picking from them all the sinewy skins, then chop the meat as small as you can, and put to it a little of the liver very finely searsed, some grated nutmeg, four or five yolks of eggs, a pint of very good cream, two or three spoonfuls of sack, sugar, cloves, mace, nutmeg, cinamon, caraway-seed, a little rose-water, good store of hogs fat, and some salt: roul it in rouls two hours before you go to fill them in the guts, and lay the guts in steep in rose-water till you fill them.
TAke a fat brawn of two or three years growth, and bone the sides, cut off the head close to the ears, and cut five collars of a side, bone the hinder leg, or else five collars will not be deep enough, cut the collars an inch deeper in the belly, then on the back; for when the collars come to boiling, they will shrink more in the belly than in the back, make the collars very even when you bind them up, not big at one end, & little at the other, but fill them equally, and lay them again in a soaking in fair water; before you bind them up, let them be well watered the space of two days, and twice a day soak & scrape them in warm water, then cast them in cold fair water, before you roul them up in collors, put them into white clouts, or sow them up with white tape.
Or bone him whole, & cut him cross the flitches, make but four or five collars in all, & boil them in cloths, or bind them up with white tape, then have your boiler ready, make it boil, and put in your collars of the biggest bulk first, a quarter of an hour before the other lessor; boil them at the first putting in the space of an hour with a quick fire, & keep the boiler continually fil’d up withwarm clean liquor, scum off the fat clean still as it riseth; after an hour let it boil leisurely, and keep it still filled up to the brim; being fine and tender boil’d, that you may put a straw thorow it, draw your fire, and let your brawn rest till the next morning. Then being between hot and cold, take it into molds of deep hoops, bind them about with packthred, and being cold, take them out and put them into souce drink made of boil’d oatmeal ground or beaten, and bran boil’d in fair water; being cold, strain it thorow a cullender into the tub or earthen pot, put salt into it, and close up the vessel close from the air.
Or you may make other souse-drink of whey and salt beaten together, it will make your brawn look more white and better.
Take a white or red Pig, for a spotted one is not so handsome, take a good large fat one, and being scalded and drawn bone it whole, but first cut off the head and the hinder quarters, (and leave the bone in the hinder quarters) the rest being boned cut it into 2 collars overwart both the sides, or bone the wole Pig but only the head: then wash them in divers-waters, and let it soak in clean water two hours, the bloud being well soaked out, take them and dry the collars in a clean cloth, and season them in the inside with minced lemon-peel and salt, roul them up, & put them into fine clean clouts, but first make your collars very equal at both ends, round and even, bind them up at the ends and middle hard & close with packthred; then let your Pan boil, and put in the collars, boil them with water and salt, and keep it filled up with warm water as you do the brawn, scum off the fat very clean, and being tender boil’d put them in a hoop as deep as the collar, bind it and frame it even,being cold put it into your souce drink made of whey and salt, or oatmeal boil’d and strained, then put them in a pipkin or little barrel, and stop them close from the air.
When you serve it, dish it on a dish and plate, the two collars, two quarters and head, or make but two collars of the whole Pig.
Leach your brawn, and dish it on a plate in a fair clean dish, then put a rosemary branch on the top being first dipped in the white of an egg well beaten to froth, or wet in water and sprinkled with flour, or a sprig of rosemary gilt with gold; the brawn spotted also with gold and silver leaves, or let your sprig be of a streight sprig of yew tree, or a streight furz bush, and put about the brawn stuck round with bay-leaves three ranks round, and spotted with red and yellow jelly about the dish sides, also the same jelly and some of the brawn leached, jagged, or cut with tin moulds, and carved lemons, oranges and barberries, bay-leaves gilt, red beets, pickled barberries, pickled gooseberries, or pickled grapes.
Take a pig being scalded, cut off the head, and part it down the back, draw it and bone it, then the sides being well cleansed from the blood, and soaked in several clean waters, take the pig and dry the sides, season them with nutmeg, ginger, and salt, roul them and bind them up in clean clouts as the pig brawn aforesaid, then have as much water as will cover it in a boiling pan two inches over and two bottles of white-wine over and above; first let the water boil, then put in the collars with salt, mace, slic’t ginger, parsley-roots and fennil-roots scraped and picked; being half boiled put in two quarts of white-wine,and when it is boil’d quite, put in slices of lemon to it, and the whole peel of a lemon.
Season the sides with beaten nutmeg, salt, and ginger, or boil the sides whole or not bone them; boil also a piece or breast of veal with them, being well joynted and soaked two hours in fair water, boil it in half wine and half water, mace, slic’t ginger, parsley, and fennil-roots, being boil’d leave it in this souce, and put some slic’t lemon to it, with the whole pieces: when it is cold serve it with yellow, red, and white jelly, barberries, slic’t lemon, and lemon-peel.
Or you may make but one collar of both the sides to the hinder quarters, or bone the two sides, and make but two collars of all, and save the head only whole, or souce a pig in quarters or halves, or make of a good large fat pig but one collar only, and the head whole.
Or souce it with two quarts of white wine to a gallon of water, put in your wine when your pig is almost boil’d, and put to it four maces, a few cloves, two races of slic’t ginger, salt, a few bay-leaves, whole pepper, some slices of lemon, and lemon-peel; before you boil your pig, season the sides or collars with nutmeg, salt,cloves, and mace.
Scald it and cut it in four quarters, bone it, and let it ly in water a day and a night, then roul it up (like brawn) with sage leaves, lard in thin slices, & some grated bread mix’t with the juyce of orange, beaten nutmeg, mace, and salt: roul it up in the quarters of the pig very hard and binde it up with tape, then boil it with fair water, white-wine, large mace,slic’tginger, a little lemon-peel,a faggot of sweet herbs, and salt; being boil’d put it in an earthen pot to cool in the liquor, and souce there two days, then dish it out on plates, or serve it in collars with mustard and sugar.
Season the sides with cloves, mace, and salt, then roul it in collars or sides with the bones in it; then take two or 3 gallons of water, a pottle of white-wine, and when the liquor boils put in the pig, with mace, cloves, slic’t ginger, salt, bay-leaves, and whole pepper; being half boil’d, put in the wine,&c.
Season the collars with chopped sage, beaten nutmeg, pepper, and salt.
Take a pig being scalded, boned, and chined down the back, then soak the collars clean from the blood the space of two hours, dry them in a clean cloth, and season the sides with pepper, salt, and minced sage; then have two dryed neats-tongues that are boil’d tender and cold, that they look fine and red, pare them and slice them from end to end the thickness of a half crown piece, lay them on the inside of the seasoned pig, one half of the tongue for one side, and the other for the other side; then make two collars and bind them up in fine white clouts, boil them as you do the soust pigs with wine, water, salt, slic’t ginger and mace, keep it dry, or in souce drink of the pig brawn.
If dry serve it in slices as thick as a trencher cut round the collar or slices in jelly, and make jelly of the liquor wherein it was boil’d, adding to it juyce of lemon, ising-glass,spices, sugar clarified with eggs, and run it through the bag.
1. Cut a large fat Bore-pig into one collar only, bone it whole, and not chine it, the head only cut off.
2. Take out the hinder-quarters and buttocks with the bones in them, bone all the rest whole, only the head cut off.
3. Take off the hinder quarters and make two collars, bone all the rest, only cut off the head & leave it whole.
4. Cut off the head, and chine it through the back, and collar both sides at length from end to end.
5.Chine it as before with the bones in, and souce it in quarters.
Take a good bodied Capon, young, fat, and finely pulled, drawn and trussed, lay it in soak two or three hours with a knuckle of veal well joynted, and after set them a boiling in a fine deep brass-pan, kettle, or large pipkin, in a gallon of fair water; when it boils, scum it, and put in four or five blades of mace, two or three races of ginger slic’t, four fennil-roots, and four parsley-roots, scraped and picked, and salt. The Capon being fine and tender boild take it up, and put it in other warm liquor or broth, then put to your souced broth a quart of white-wine, and boil it to a jelly; then take it off, and put it into an earthen pan or large pipkin, put your capon to it, with two or three slic’t lemons, and cover it close, serve it at your pleasure, and garnish it with slices and pieces of lemon, barberries, roots, mace, nutmeg, and some of the jelly.
Some put to this souc’t capon, whole pepper, & a faggot of sweet herbs, but that maketh the broth very black.
In that manner you may souce any Land Fowl.
Bone a breast of veal & soak it well from the blood, then wipe it dry, and season the side of the breast with beaten nutmeg, ginger, some sweet herbs minced small, whole coriander-seed, minced lemon-peel, and salt, and lay some broad slices of sweet lard over the seasoning, then roul it into a collar, and bind it up in a white clean cloth, put it into boiling liquor, scum it well, and then put in slic’t ginger, slic’t nutmeg, salt, fennil, and parsley-roots, being almost boild, put in a quart of white-wine, and when it is quite boild take it off, and put in slices of lemon, the peel of two lemons whole, and a douzen bay leaves, boil it close covered to make the veal look white.
Thus you may do a breast of mutton, either roul’d, or with the bones in, and season them with nutmeg, pepper & salt, roul them, & bake them in a pot with wine and water, any Sea or Land fowl, being stuffed or farsed; and filled up with butter afterwards, and served dry, or lard the Fowls, bone and roul them.
Take a leg of veal, bone it and lard it, but first season the lard with pepper, cloves, & mace, lard it with great lard as big as your little finger, season the veal also with the same seasoning & some salt with it; lard it very thick then have all manner of sweet herbs minc’t and strew’d on it, roul it like a collar of brawn, and boil it or stew it in the oven in a pipkin, with water, salt, and white-wine, serve it in a collar cold, whole or in slices, or putaway the liquor, and fill it up with butter, or bake it with butter in a roul, jelly it, and mix some of the broth with almond milk, and jellies in slices of two collars, when you serve it.
Stuff or farse a leg of veal; with sweet herbs minc’t, beef-suet, pepper, nutmeg, and salt, collar it, and boil or bake it; being cold, either serve it dry in a collar, or in slices, or in a whole collar with gallendines of divers sorts, or in thin slices with oyl and vinegar.
Thus you may dress any meat, venison, or Fowls.
Take a bullocks cheek or flank of beef and lay it in peter salt four days, then roul it as even as you can, that the collar be not bigger in one place than in another boil it in water and salt, or amongst other beef, boil it very tender in a cloth as you do brawn, and being tender boil’d take it up, and put it into a hoop to fashion it upright and round, then keep it dry, and take it out of the clout, and serve it whole with mustard and sugar, or some gallendines. If lean, lard it with groat Lard.
Take the flank of beef, take out the sinewy & most of the fat, put it in pickle with as much water as will cover it, and put a handful of peter-salt to it, let it steep three days and not sift it, then take it out and hang it a draining the air, wipe it dry, then have a good handful of red sage, some tops of rosemary, savory, marjoram, tyme, but twice as much sage, mince them very small, then takequarter of an ounce of mace, and half as many cloves,with a little ginger, and half an ounce of pepper, and likewise half an ounce of peter-salt; mingle them together, then take your beef, splat it, and lay it even that it may roul up handsomely in a collar; then take your seasoning of herbs and spices, and strow it all over, roul it up close, and bind it fast with packthred, put it into an earthen pipkin or pot, and put a pint of claret wine to it, an onion and two or three cloves of garlick, close it up with a piece of course paste, and bake it in a bakers oven, it will ask six hours soaking.
Take out the bones, and put them in steep in the picle with peter-salt, as was aforesaid, steep them three days, and hang them in the air one day, lard them (ornotlard them) with good big lard, and season the lard with nutmeg, pepper, and herbs, as is aforesaid in the collar of beef, strow it over with the herbs, and spices,beingmingled together, and roul up the collar, bind it fast, and bake it tender in a pot, being stopped close, and keep it for your use to serve either in slices orinthe whole collar, garnish it with bays and rosemary.
Take six pair of calves feet, scald them and take away the fat betwixt the claws, & also the long shank-bones, lay them in soak in fair water 3 or 4 hours, and boil them in two gallons of fair spring-water, to three quarts of stock; being boild strain it through a strainer, & when the broth is cold, take it from the grounds, & divide it into three pipkins for three several colours, toevery pipkin a quart of white-wine, and put saffron in one, cutchenele in another, and put a race of ginger, two blades of mace, and a nutmeg to each pipkin, and cinamon to two of the pipkins, the spices being first slic’t, then set your pipkins on the fire, and melt the jelly; then have a pound and a half of sugar for each pipkin: but first take your fine sugar being beaten, and put in a long dish or tray, and put to it whites of eighteen eggs, and beat them well together with your rouling pin, and divide it into three parts, put each part equally into the several pipkins, and stir it well together; the broth being almost cold, then set them on a charcoal fire and let them stew leisurely, when they begin to boil over, take them off, let it cool a little, run them through the bags once or twice and keep it for your use.
For variety sometimes in place of wine, you may use grapes stamped and strained, wood-sorrel, juyce of lemons, or juyce of oranges.
Take twelve feet, six ears, & six snouts or noses, being finely scalded, & lay them in soak twenty four hours, shift & scrape them very white, then boil them in a fair clean scoured brass pot or pipkin in three gallons of liquor, five quarts of water, three of wine-vinegar, orverjuyce, and four of white-wine, boil them from three gallons to four quarts waste, being scum’d, put in an ounce of pepper whole, an ounce of nutmegs in quarters, an ounce of ginger slic’t, and an ounce of cinamon, boil them together, as is abovesaid, to four quarts.
Then take up the meat, and let them cool, divide them into dishes, & run it over with the broth or jelly being a little first setled, take the clearest, & being cold put juice or orange over all, serve it with bay-leaves about the dish.
Take three pair of calves feet, and scald off the hair very clean, knock off the claws, and take out the great bones & fat, & cast them into fair water, shift them three or four times in a day and a night, then boil them next morning in a glazed pipkin or clean pot, with six quarts of fair spring water, boil it and scum it clean, boil away three quarts or more; then strain it into a clean earthen pan or bason, & let it be cold: then prepare the dross from the bottom, and take the fat of the top clean, put it in a large pipkin of six quarts, and put into it two quarts of old clear white-wine, the juyce of four lemons, three blades of mace, and two races of ginger slic’t; then melt or dissolve it again into broth, and let it cool. Then have four pound of hard sugar fine beaten, and mix it with twelve whites of eggs in a great dish with your rouling pin, and put it into your pipkin to your jelly, stir it together with a grain of musk and ambergriese, put it in a fine linnen clout bound up, and a quarter of a pint of damask rose-water, set it a stewing on a soft charcoal fire, before it boils put in a little ising glass, and being boil’d up, take it, and let it cool a little, and run it.
Take four pair of calves feet, a knuckle of veal, a good fleshie capon, and prepare these things as is said in the crystal jelly: boil them in three gallons of fair water, till six quarts be wasted, then strain it in an earthen pan, let it cool, and being cold pare the bottom, and take off the fat on the top also; then dissolve it again into broth, and divide it into 4 equal parts, put it into four several pipkins, as will contain five pints a piece each pipkin, put a little saffron into one of them, into anothercutchenele beaten with allum, into another turnsole, and the other his own natural white; also to every pipkin a quart of white-wine, and the juyce of two lemons. Then also to the white jelly one race of ginger pare’d and slic’t & three blades of large mace, to the red jelly 2 nutmegs, as much in quantity of cinamon as nutmegs, also as much ginger; to the turnsole put also the same quantity, with a few whole cloves; then to the amber or yellow color, the same spices and quantity. Then have eighteen whites of eggs, & beat them with six pound of double refined sugar, beaten small and stirred together in a great tray or bason with a rouling pin divide it into four parts in the four pipkins & stir it to your jelly broth, spice, & wine, being well mixed together with a little musk & ambergriese. Then have new bags, wash them first in warm water, and then in cold, wring them dry, and being ready strung with packthread on sticks, hang them on a spit by the fire from any dust, and set new earthen pans under them being well seasoned with boiling liquor.
Then again set on your jelly on a fine charcoal fire, and let it stew softly the space of almost an hour, then make it boil up a little, and take it off, being somewhat cold run it through the bag twice or thrice, or but once if it be very clear; and into the bags of colors put in a sprig of rosemary, keep it for your use in those pans, dish it as you see good, or cast it into what mould you please; as for example these.
Scollop shells, Cockle shells, Egg shells, half Lemon, or Lemon-peel, Wilks, or Winkle shells, Muscle shells, or moulded out of a butter-squirt.
Or serve it on a great dish and plate, one quarter of white, another of red, another of yellow, the fourth of another colour, & about the sides of the dish oranges in quarters of jelly, in the middle whole lemon full of jellyfinely carved, or cast out of a wooden or tin mould, or run into little round glasses four or five in a dish, on silver trencher plates, or glass trencher plates.
A quart of white-wine, a pound and a half of sugar, eggs, two nutmegs, or mace, two races of ginger, as much cinamon, two grains of musk and ambergriese, calves feet, or a knuckle of veal.
Sometimes for variety, in place of wine, use grape-verjuyce; if juyce of grapes a quart, juyce of lemons a pint, juyce of oranges a quart, juyce of wood-sorrel a quart, and juyce of quinces a quart.
Two pair of calves feet finely cleansed, the fat and great bones taken out and parted in halves; being well soaked in fair water twenty four hours, and often shifted, boil them in a brass pot or pipkin close covered, in the quantity of a gallon of water, boil them to three pints, then strain the broth through a clean strong canvas into an earthen pan or bason; when it is cold take off the top, and pare off the dregs from the bottom. Put it in a clean well glazed pipkin of two quarts, with a quart of white-wine, a quarter of a pint of cinamon-water, as much of ginger-water, & as much of nutmeg-water, or these spices sliced. Then have two pound of double refinedsugar beaten with eggs, in a deep dish or bason, your jelly being new melted, put in the eggs with sugar, stir all the foresaid materials together, and set it astewing on a soft charcoal fire the space of half an hour or more, being well digested and clear run.
Take out the bone and fat of any meat for jellies, for it doth but stain the stock, and is the cause that it will never be white nor very clear.
1. Three pair of calves feet.
2. Three pair of calves feet, a knuckle of veal, and a fine well fleshed capon.
3. One pair of calves feet, a well fleshed capon, and half a pound of harts-horn of ising-glass.
4. An old cock and a knuckle of veal.
5. Harts horn jelly only, or with a poultrey.
6. Good bodied capons.
7. Ising-glass only, or with a cock or capon.
8. Jelly of hogs feet, ears, and snouts.
9. Sheeps feet, lambs feet, and calves feet.
Being fresh and tender boil’d and cold, lard it with candied cittern candied orange, lemon, or quinces, run it over with jelly, and some preserved barberries orcherries.
Take a pound of almonds, steep them in cold water till they will blanch, which will be in six hours; being blanched into cold water, beat them with a quart of rose water: then have a decoction of half a pound of ising-glass, boil’d with a gallon of fair spring-water, or else halfwine, boil it till half be wasted, then let it cool, strain it, and mingle it with your almonds, and strain with them a pound of double refined sugar, the juyce of two lemons, and cast it into egg shells; put saffron to some of it, and make some of it blue, some of it green, and some yellow; cast some into oranges, and some into lemon rindes candied: mix part of it with some almond paste colored; and some with cheese-curds; serve of divers of these colours on a great dish and plate.
Boil two capons being cleansed, the fat and lungs taken out, truss them and soak them well in clean water three of four hours; then boil them in a pipkin, or pot of two gallons or less, put to them a gallon or five quarts of white wine, scum them, and boil them to a jelly, next strain the broth from the grounds and blow off the fat clean; then take a quart of sweet cream, a quart of the jelly broth, a pound and half of refined sugar, and a quarter of apintof rose water, mingle them all together, and give them a warm on the fire with half an ounce of fine searsed ginger; then set it a cooling, dish it, or cast it in lemon or orange-peels, or in any fashion of the other jellies, in moulds or glasses, or turn it into colours; for sick folks in place of cream use stamped almonds.
Take six pair of calves feet, scald them and take away the fat between the claws, as also the great long shank bones, and lay them in water four or five hours; then boil them in two gallons of fair spring water, scum them clean and boil them from two gallons to three quarts, then strain it through a strong canvas, and let the broth cool; being cold cleanse it from the grounds, pare off thetop and melt it, then put to it in a good large pipkin, three quarts of white-wine, three races of ginger slic’t, some six blades of mace, a quarter of an ounce of cinamon, a grain of musk, and eighteen whites of eggs beaten with four pound of sugar, mingle them with the rest in the pipkin, and the juyce of three lemons, set all on the fire, and let it stew leisurely; then have your bag ready washed, and when your pipkin boils up, run it,&c.
Take half a pound of harts-horn, boil it in fair spring water leisurely, close covered, and in a well glazed pipkin that will contain a gallon, boil it till a spoonful will stand stiff being cold, then strain it through a fine thick canvas or fine boultering, and put it again into another lesser pipkin, with the juyce of eight or nine good large lemons, a pound and half of double refined sugar, and boil it again a little while, then put it in a gally pot, or small glasses, or cast it into moulds, or any fashions of the other jellies. It is held by the Physicians for a special Cordial.
Or take half a pound of harts-horn grated, and a good capon being finely cleansed and soaked from the blood, and the fat taken off, truss it, and boil it in a pot or pipkin with the harts-horn, in fair spring water, the same things as the former,&c.
Take half a pound of ising-glass, half a pound of harts-horn, half a pound of slic’t dates, a pound of beaten sugar, half a pound of slic’t figs, a pound of slic’t prunes half an ounce of cinamon, half an ounce of ginger, a quarter of an ounce of mace, a quarter of an ounce ofcloves, half an ounce of nutmegs, and a little red sanders, slice your spices, and also a little stick of liquorish and put in your cinamon whole.
Take two ounces of harts-horn, and a wine quart of spring-water, put it into a pipkin, and boil it over a soft fire till it be one half consumed, then take it off the fire, and let it stand a quarter of an hour, and strain it through a fine holland cloth, crushing the harts-horn gently with a spoon: then put to it the juyce of a lemon, two spoonfulls of red rose-water, half a spoonful of cinamon-water, four or five ounces of fine sugar, or make it sweet according to the parties taste; then put it out into little glasses or pipkins, and let it stand twenty four hours, then you may take of it in the morning, or at four of the clock in the afternoon, what quantity you please. To put two or three spoonfuls of it into broth is very good.
Do in this as you may see in the jelly of the porker, before spoken of; take the feet, ears, snouts, and cheeks, being finely and tender boil’d to a jelly with spices, and the same liquor as is said in the Porker; then take out the bones and make a lay of it like a square brick, season it with coriander or fennil-seed, and bind it up like a square brick in a strong canvas with packthred, press it till it be cold, and serve it in slices with bay-leaves, or run it over with jellies.
Boil or roast a capon, mince and stamp it with some almond paste, then have a fine dried neats-tongue, one thatlooks fine and red ready boil’d, cut it into little pieces, square like dice, half an inch long, and as much of interlarded bacon cut into the same form ready boil’d and cold, some preserved quinces and barberries, sugar, and cinamon, mingle all together with some scraped ising-glass amongst it warm; roul it up in a sausage, knit it up at the ends, and sow the sides; then let it cool, slice it, and serve it in a jelly in a dish in thin slices, and run jelly over it, let it cool and lay on more, that cool, run more, and thus do till the dish be full; when you serve it, garnish the dish with jelly and preserved barberries, and run over all with juyce of lemon.
Take a quart of sweet cream, twelve spoonfuls of rose-water, four grains of musk dissolved in rose-water, and four or five blades of large mace boil’d with half a pound of ising-glass, being steeped and washed clean, and put to it half a pound of sugar, and being boil’d to a jelly, run it through your jelly bag into a dish, and being cold slice it into chequer-work, and serve it on a plate or glasses, and sometimes without sugar in it,&c.
Take an ounce of ising-glass, and lay it two hours in water, shift it, and boil it in fair water, let it cool; then take two pound of almonds, lay them in the water till they will blanch, then stamp them and put to them a pint of milk, strain them, and put in large mace and slic’t ginger, boil them till it taste well of the spice, thenput in your digested ising-glass, sugar, and a little rose-water, run it through a strainer, and put it into dishes.
Some you may colour with saffron, turnsole, or green wheat, and blew-bottles for blew.
Parboil them very little, and put them into clarified butter, cover them with it, the butter being cold, cover them with a leather, and about a month after refresh the butter, melt it, and put it on them again, then set them under ground being covered with a leather.
TAke six peeping Pigeons, and as many peeping small chickens, truss them to bake; then have six oxe pallets well boil’d and blancht, and cut in little pieces; then take six lamb-stones, and as many good veal sweet-breads cut in halves and parboil’d, twenty cocks-combs boil’d and blanch’d, the bottoms of four artichocks boiled and blanched, a quart of great oysters parboil’d and bearded, also the marrow of four bones seasoned with pepper, nutmeg, mace, and salt; fill the pye with the meat, and mingle some pistaches amongst it, cock-stones, knots, or yolks of hard eggs, and some butter, close it up and bake it (an hour and half will bake it) but before you set it in the oven, put into it a little fair water: Being baked pour out the butter, and liquor it with gravy, butter beaten up thick, slic’t lemon, and serve it up.
Or you may bake this bisk in a patty-pan or dish.
Sometimes use sparagus and interlarded bacon.
For the paste of this dish, take three quarts of flour, and three quarters of a pound of butter, boil the butter in fair water, and make up the paste hot and quick.
Otherways in the summer time, make the paste of cold butter; to three quarts of flour take a pound and a half of butter, and work it dry into the flour, with the yolks of four eggs and one white, then put a little water to it, and make it up into a stiff paste.
Take either six pigeon peepers or six chicken peepers, if big cut them in quarters, then take three sweet-breads of veal slic’t very thin, three sheeps tongues boil’d tender, blanched and slic’t, with as much veal, as much mutton,potsix larks, twelve cocks combs, a pint of great oysters parboild and bearded, calves udder cut in pieces, and three marrow bones, season these foresaid materials with pepper, salt, and nutmeg, then fill them in pies of the form as you see, and put on the top some chesnuts, marrow, large mace, grapes, or gooseberries; then have a little piece of veal and mince it with as much marrow, some grated bread, yolks of eggs, minced dates, salt, nutmeg, and some sweet marjoram, work up all with a little cream, make it up in little balls or rouls, put them in the pie, and put in a little mutton-gravy, some artichock bottoms, or the tops of boild sparagus, and a little butter; close up the pie and bake it, being baked liquor it with juyce of oranges, one lemon, and some claret wine, shake it well together, and so serve it.
Take and truss them to bake, then season them lightly with pepper, salt, and nutmeg; lay them in the pie, and lay on them some dates in halves, with the marrow ofthree marrow-bones, some large mace, a quarter of a pound of eringo roots, some grapes or barberries, and some butter, close it up, and put it in the oven; being half baked, liquor it with a pound of good butter; a quarter of a pint of grape-verjuyce, and a quartern of refined sugar, ice it and serve it up.
Otherwaysyou may use the giblets, and put in some pistaches, but keep the former order as aforesaid for change.
Liquor it with caudle made of a pint of white-wine or verjuyce, the yolks of five or six eggs, suger, and a quarter of a pound of good sweet butter; fill the pye, and shake this liquor well in it, with the slices of a lemon. Or you may make the caudle green with the juyce of spinage; ice these pies, or scrape sugar on them.
Otherways for the liquoring or garnishing of these Pies, for variety you may put in them boil’d skirrets, bottom of artichocks boil’d, or boil’d cabbidge lettice.
Sometimes sweet herbs, whole yolks of hard eggs, interlarded bacon in very thin slices, and a whole onion; being baked, liquor it with white-wine, butter, and the juyce of two oranges.
Or garnish them with barberries, grapes, or gooseberries, red or white currans, and some sweet herbs chopped small, boil’d in gravy; and beat up thick with butter.
Otherways liquor it with white-wine, butter, sugar, some sweet marjoram, and yolks of eggs strained.
Or bake them with candied lettice stalks, potatoes, boil’d and blanch’d, marrow, dates, and large mace; being baked cut up the pye, and lay on the chickens, slic’t lemon, then liquor the pye with white-wine, butter, and sugar, and serve it up hot.
You may bake any of the foresaid in a patty-pan or dish, or bake them in cold butter paste.
Take a turkey-chicken, bone it, and lard it with pretty big lard, a pound and half will serve, then season it with an ounce of pepper, an ounce of nutmegs, and two ounces of salt, lay some butter in the bottom of the pye, then lay on the fowl, and put in it six or eight whole cloves, then put on all the seasoning with good store of butter, close it up, and baste it over with eggs, bake it, and being baked fill it up with clarified butter.
Thus you may bake them for to be eaten hot, giving them but half the seasoning, and liquor it with gravy and juyce of orange.
Bake this pye in fine paste; for more variety you may make a stuffing for it as followeth; mince some beef-suet and a little veal very fine, some sweet herbs, grated nutmeg, pepper, salt, two or three raw yolks of eggs, some boil’d skirrets or pieces of artichocks, grapes, or gooseberries,&c.
Take six pigeons, pull, truss, and draw them, wash and wipe them dry, and season them with nutmeg, pepper, and salt, the quantity of two ounces of the foresaid spices, and as much of the one as the other, then lay some butter in the bottom of the pye, lay on the pigeons, and put all the seasoning on them in the pye, put butter to it, close it up and bake it, being baked and cold, fill it up with clarified butter.
Make the paste of a pottle of fine flour, and a quarter of a pound of butter boil’d in fair water made up quick and stiff.
If you will bake them to be eaten hot, leave out half the seasoning: Bake them in dish, pie, or patty-pan, and make cold paste of a pottle of flour, six yolks of raw eggs, and a pound of butter, work into the flour dry, and being well wrought into it, make it up stiff with a little fair water.
Being baked to be eaten hot, put it into yolks of hard eggs, sweet-breads, lamb-stones, sparagus, or bottoms of artichocks, chesnuts, grapes, or gooseberries.
Sometimes for variety make a lear of butter, verjuyce, sugar, some sweet marjoram chopped and boil’d up in the liquor, put them in the pye when you serve it up, and dissolve the yolk of an egg into it; then cut up the pye or dish, and put on it some slic’t lemon, shake it well together, and serve it up hot.
In this mode or fashion you bake larks, black-birds, thrushes, veldifers, sparrows, or wheat-ears.
Take a turkey and bone it, parboil and lard it thick with great lard as big as your little finger, then season it with 2 ounces of beaten pepper, two ounces of beaten nutmeg, and three ounces of salt, season the fowl, and lay it in a pie fit for it, put first butter in the bottom, with some ten whole cloves, then lay on the turkey, and the rest of the seasoning on it, lay on good store of butter, then close it up and baste it either with saffron water, or three or four eggs beaten together with their yolks; bake it, and being baked and cold, liquor it with clarified butter,&c.
Take a swan, bone, parboil and lard it with great lard, season the lard with nutmeg and pepper only, then taketwo ounces of pepper, three of nutmeg, and four of salt, season the fowl, and lay it in the pie, with good store of butter, strew a few whole cloves on the rest of the seasoning, lay on large sheets of lard over it, and good store of butter; then close it up in rye-paste or meal course boulted, and made up with boiling liquor, and make it up stiff: or you may bake them to eat hot, only giving them half the seasoning.
In place of baking any of these fowls in pyes, you may bake them in earthen pans or pots, for to be preserved cold, they will keep longer.
In the same manner you may bake all sorts of wild geese, tame geese, bran geese, muscovia ducks, gulls, shovellers, herns, bitterns, curlews, heath-cocks, teels, olines, ruffs, brewes, pewits, mewes, sea-pies, dap chickens, strents, dotterils, knots, gravelins, oxe-eys, red shanks,&c.
In baking of these fowls to be eaten hot, for the garnish put in a big onion, gooseberries, or grapes in the pye, and sometimes capers or oysters, and liquor it with gravy, claret, and butter.
Take a turkey and bone it, or not bone it, but boning is the best way, and lard it with good big lard as big as your little finger and season it with pepper, cloves, and mace, nutmegs, and put a piece of interlarded bacon in the belly with some rosemary and bayes, whole pepper, cloves and mace, and sew it up in a clean cloth, and lay it in steep all night in white-wine, next morning close it up with a sheet of course paste in a pan or pipkin, and bake it with the same liquor it was steept in; it will ask four hours baking, or you may boil the liquor; then being baked and cold, serve it on a pie-plate, andstick it with rosemary and bays, and serve it up with mustard and sugar in saucers, and lay the fowl on a napkin folded square, and the turkey laid corner-ways.
Thus any large fowl or other meat, as a leg of mutton, and the like.
Meats proper for a stofado may be any large fowl, as,
Turkey, Swan, Goose, Bustard, Crane, Whopper, wild Geese, Brand Geese, Hearn, Shoveler, or Bittern, and many more; as also Venison, Red Deer, Fallow Deer, Legs of Mutton, Breasts of Veal boned and larded, Kid or Fawn, Pig, Pork, Neats-tongues, and Udders, or any Meat, a Turkey, Lard one pound, Pepper one ounce, Nutmegs, Ginger, Mace, Cloves, Wine a quart, Vinegar half a pint, a quart of great Oysters, Puddings, Sausages, two Lemons, two Cloves of Garlick.
Take two turkeys, & bone them and lard them with great lard as big as your finger, being first seasoned with pepper, & nutmegs, & being larded, lay it in steep in an earthen pan or pipkin in a quart of white-wine, & half as much wine-vinegar, some twenty whole cloves, half an ounce of mace, an ounce of beaten pepper, three races of slic’t ginger, half a handful of salt, half an ounce of slic’t nutmegs, and a ladleful of good mutton broth, & close up the pot with a sheet of coarse paste, and bake it; it will ask four hours baking; then have a fine clean large dish, with a six penny French bread slic’t in large slices, and then lay them in the bottom of a dish, and steep them with some good strong mutton broth, and the same broth that it was baked in, and someroast mutton gravy, and dish the fowl, garnish it with the spices and some sausages, and some kind of good puddings, and marrow and carved lemons slic’t, and lemon-peels.
abstract shapepotpot
Being first cleansed from the slime and filth, cut them in pieces, take out the bones, and season them with pepper, salt, and nutmeg, then put them in a pye with a few whole cloves, a little seasoning, slices of bacon, and butter over all; bake them very tender, and liquor them with butter and claret wine.
Or boil your chickens, take out the bones and make a pasty with some minced meat, and a caul of mutton under it, on the top spices and butter, close it up in good crust, and make your pies according to these forms.
Bone and lard them with lard as big as your little finger seasoned with pepper, salt, and nutmeg, and laid into the pye or pasty, with slices of interlarded bacon, and a clove or two, close it up, and bake it with some butter; make your pye or pasty of good fine crust according to these forms. Being baked fill it up with good sweet butter.
You may make a pudding of some grated bread, mincedveal, beef-suet, some minced sweet herbs, a minced onion, eggs, cream, nutmeg, pepper, and salt, and lay it on the top of your meat in the pye, and some butter, close it up and bake it.
Take a calves head, soak it well and take out the brains, boil the head and take out the bones, being cold stuff it with sweet herbs and hard eggs chopped small, minced bacon, and a raw egg or two, nutmeg, pepper, and salt; and lay in the bottom of the pye minced veal raw, and bacon; then lay the cheeks on it in the pye, and slices of bacon on that, then spices, butter, and grapes or lemon, close it up, bake it, and liquor it with butter only.
Boil it and take out the bones, cleanse it, and season it with pepper, salt, and nutmeg, put some minced veal or suet in the bottom of the pye, then lay on the cheeks, and on them a pudding made of minced veal raw and suet, currans, grated bread or parmisan, eggs, saffron, nutmeg, pepper, and salt, put it on the head in the pye, with some thin slices of interlarded bacon, thin slices also of veal and butter, close it up, and make it according to these forms, being baked, liquor it with butter only.
Boil it tender, and being cold mince it, and season itwith nutmeg, pepper, cinamon, ginger, salt, caraway seeds, verjuyce, or grapes, some currans, sugar, rose-water and dates stir them all together and fill your pye, bake it, and being baked ice it.
Boil it tender, and being cold mince it small, then put to it bits of lard cut like dice, or interlarded bacon, some yolks of hard eggs cut like dice also, some bits of veal and mutton cut also in the same bigness, as also lamb, some gooseberries, grapes or barberries, and season it with nutmeg, pepper, and salt, fill your pye, and lay on it some thin slices of interlarded bacon, and butter; close it up, and bake it, liquor it with white-wine beaten with butter.
Being half boil’d, mince it small, with half a pound of beef-suet, and season it with beaten cloves and mace, nutmegs, a little onion and minced lemon peel, and put to it the juyce of an orange, and mix all together. Then make a piece of puff-paste and bake it in a dish as otherFlorentines, and close it up with the other half of the paste, and being baked put into it the juyce of two or three oranges, and stir the meat with the orange juyce well together and serve it,&c.
Take a Pig, flay it and quarter it, then bone it, take also a good Eel flayed, speated, boned, and seasoned with pepper, salt, and nutmeg,potthen lay a quarter of your pig in a round pie; and part of the Eel on that quarter, then lay another quarter on the other and then more eel, and thus keep the order till your pie be full, then lay a few whole cloves, slices of bacon, and butter, and close it up, bake it in good fine paste, being baked and cold, fill it up with good sweet butter.
Scald it, and bone it being first cleansed, dry the sides in a clean cloth, and season them with beaten nutmeg, pepper, salt, and chopped sage; then have two neats-tongues dryed, well boild, and cold, slice them out all the length, as thick as a half crown, and lay a quarter of your pig in a square or round pie, and slices of the tongue on it, then another quarter of a pig and more tongue, thus do four times double; and lay over all slices of bacon, a few cloves, butter, and a bay-leafe or two; then bake it, and being baked, fill it up with good sweet butter. Make your paste white of butter and flower.
Take a pig being scalded, flayed, and quartered, season it with beaten nutmeg, pepper, salt, cloves, and mace, lay it in your pie with some chopped sweet herbs,hard eggs, currans, (or none) put your herbs between every lay, with some gooseberries, grapes, or barberries, and lay on the top slices of interlarded bacon and butter, close it up, and bake it in good fine crust, being baked, liquor it with butter, verjuyce, and sugar. If to be eaten cold, with butter only.
Cut it in pieces, and make a pudding of grated bread, cream, suet, nutmeg, eggs, and dates, make it into balls,and stick them with slic’t almonds; then lay the pig in the pye, and balls on it, with dates, potato, large mace, lemon, and butter; being baked liquor it.
Bone them and lard them with great lard, being first seasoned with nutmeg, and pepper, then take four ounces of pepper, four ounces of nutmegs, and eight ounces of salt, mix them together, season them, and make a round or square pye of course boulted rye and meal; then the pie being made put some butter in the bottom of it, and lay on the hares one upon another; then put upon it a few whole cloves, a sheet of lard over it, and good store of butter, close it up and bake it, being first basted over with eggs beaten together, or saffron; when it is baked liquor them with clarified butter.
Or bake them in white paste or pasty, if to be eaten hot, leave out half the seasoning.
Bone three hares, mince them small, and stamp them with the seasoning of pepper, salt, and nutmeg, then have lard cut as big as ones little finger, and as long as will reach from side to side of the pye; then lay butter in the bottom of it, and a lay of meat, then a lay of lard, and a lay of meat, and thus do five or six times, lay your lard all one way, but last of all a lay of meat, a few whole cloves, and slices of bacon over all, and some butter, close it up and bake it, being baked fill it up with sweet butter, and stop the vent.
Thus you may bake any venison, beef, mutton, veal, or rabits; if you bake them in earthen pans they will keep the longest.
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For to make this pie you must take as followeth, a gallon of flour, half an ounce of nutmegs, half an ounce of pepper, salt, capers, raisins, pears in quarters, prunes, with grapes, lemon, or gooseberries, and for the liquor a pound of sugar, a pint of claret or verjuyce, and some large mace.
Thus also you may bake a fawn, kid, lamb, or rabit: Make your Hare-Pie according to the foregoing form.
Take a Hare, flay it, and cleanse it, then take the flesh from the bones, and mince it with the fat bacon, or beef-suet raw, season it with pepper, mace, nutmeg, cloves, and salt; then mingle all together with some grapes, gooseberries, or barberries; fill the pie, close it up and bake it.
Mince it with beef-suet, a pound and half of raisins minced, some currans, cloves, mace, salt, and cinamon, mingle all together, and fill the pie, bake it and liquor it with claret.
Take a pound of pumpion and slice it, a handful of time, a little rosemary, and sweet marjoram stripped off the stalks, chop them small, then take cinamon, nutmeg, pepper, and a few cloves all beaten, also ten eggs, and beat them, then mix and beat them all together, with as much sugar as you think fit, then fry them like a froise, after it is fried, let it stand till it is cold, then fill your pie after thismanner. Take sliced apples sliced thin round ways, and lay a layer of the froise, and a layer of apples, with currans betwixt the layers. While your pie is fitted, put in a good deal of sweet butter before you close it. When the pie is baked, take six yolks of eggs, some white-wine or verjuyce, and make a caudle of this, but not too thick, cut up the lid, put it in, and stir them well together whilst the eggs and pumpion be not perceived, and so serve it up.
Take some grated bread, and beef-suet cut into bits like great dice, and some cloves and mace, then some veal or capon minced small with beef-suet, sweet herbs, salt, sugar, the yolks of six eggs boil’d hard and cut in quarters, put them to the other ingredients, with some barberries, some yolksofraw eggs, and a little cream, work up all together and put it in the cauls of veal like little sausages; then bake them in a dish, and being half baked, have a pie made and dried in the oven; put these puddings into it with some butter, verjuyce, sugar, some dates on them, large mace, grapes, or barberries, and marrow; being baked, serve it with a cut cover on it, and scrape sugar on it.
Take some minc’t meat of chewits of veal, and put to it some three or four raw eggs, make it into balls, thenpotput them in a pye fitted for them according to this form, first lay in the balls, then lay on them some slic’t dates, large mace, marrow, and butter; close it up and bake it, being baked, liquor it with verjuyce, sugar, and butter, then ice it, and serve it up.
Take tyme, sweet marjorarm, savory, spinage, parsley, sage, endive, sorrel, violet leaves, and strawberry leaves, mince them very small with some yolks of hard eggs, then put to them half a pound of currans, nutmeg, pepper, cinamon, sugar, and salt, minced raisins,gooseberries, or barberries, and dates minc’d small, minglealltogether, then have slices of a leg of veal, or a leg or mutton, cut thin and hacked with the back of a knife, lay them on a clean board and strow on the foresaid materials, roul them up and put them in a pye; then lay on them some dates, marrow, large mace, and some butter, close it up and bake it, being baked cut it up, liquor it with butter, verjuyce, and sugar, put a slic’t lemon into it, andserve itup with scraped sugar.
If you bake it with the bones, joynt a loin very well and season it with nutmeg, pepper, and salt, put it in your pye, and put butter to it, close it up, and bake it in good crust, and liquor it with sweet butter.
Thus also you may bake the brest, either in pye or pasty, as also the rack or shoulder, being stuffed with sweet herbs, and fat of beef minced together and baked either in pye or pasty.
In the summer time you may add to it spinage, gooseberries, grapes, barberries, or slic’t lemon, and in winter, prunes, and currans, or raisins, and liquor it with butter, sugar, and verjuyce.
Cut a neck, loyn, or breast into steaks, and season them with pepper, nutmeg, and salt; then have some few sweet herbs minced small with an onion, and the yolks of three or four hard eggs minced also; the pye being made, put in the meat and a few capers, and strow these ingredients on it, then put in butter, close it up and bake it three hours moderately,&c.Make the pye round and pretty deep.
The meat being prepared as before, season it with nutmeg, ginger, pepper, a whole onion, and salt; fill the pye, then put in some large mace, half a pound of currans, and butter, close it up and put it in the oven; being half baked put in a pint of warmed clearet, and when you draw it to send it up, cut the lid in pieces, and stick it in the meat round the pye; or you may leave out onions, and put in sugar and verjuyce.
potsquare pot
Take a loyn of mutton, cut it in steaks, and season it with nutmeg, pepper, and salt, then lay a layer of raisins and prunes in the bottom of the pye, steaks on them, and then whole cinamon, then more fruit and steaks, thus do it three times, and on the top put more fruit, and grapes,or slic’t orange, dates, large mace,and butter, close it up and bake it, being baked, liquor it with butter, white wine and sugar, ice it, and serve it hot.
Season the steaks with pepper, nutmeg, and salt lightly, and set them by; then take a piece of the leanest of a leg of mutton, and mince it small with some beef suet and a few sweet herbs, as tops of tyme, penniroyal, young red sage, grated bread, yolks of eggs, sweet cream, raisins of the sun,&c.work all together, and make it into little balls, and rouls, put them into a deep round pye on the steaks, then put to them some butter, and sprinkle it with verjuyce, close it up and bake it, being baked cut it up, then roul sage leaves in butter, fry them, and stick them in the balls, serve the pye without a cover, and liquor it with the juyce of two or three oranges or lemons.
Bake these steaks in any of the foresaid-ways in patty-pan or dish, and make other paste called cold butter paste; take to a gallon of flower a pound and a half of butter, four or five eggs and but two whites, work up the butter and eggs into the flour, and being well wrought, put to it a little fair cold water, and make it up a stiff paste.
Steep it all night in water, scrape it clean, and stuff it with all manner of sweet herbs, as sage, tyme, parsley, sweet marjoram, savory, violet-leaves, strawberry leaves, fennil, rose-mary, penniroyal,&c.being cleans’d and chopped small with some yolks of hard eggs, beaten nutmeg, and pepper, stuff it and boil it, and being fine and tender boil’d and cold, pare the under side, take off the skin, andseason it with nutmeg and pepper, then lay it in your pie or pasty with a few whole cloves, and slices of raw bacon over it, and butter; close it up in pye or pasty of short paste, and bake it.
Take the leg, season it, and lard it very well with good big lard seasoned with nutmeg, pepper, and beaten ginger, lay it in a pyeabstract shapeof the form as you see, being seasoned all over with the same spices and salt, then put a few whole cloves on it, a few bay-leaves, large slices of lard, and good store of butter, bake it in fine or course crust, being baked, liquor it with good sweet butter, and stop up the vent.
If to keep long, bake it in an earthen pan in the abovesaid seasoning, and being baked fill it up with butter, and you may keep it a whole year.
Lay it in soak two days, then parboil it, and season it with pepper, nutmeg, cloves, and ginger; and when it is baked fill it up with butter.
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Take a side of red deer, bone it and season it, then take out the back sinew and the skin, and lard the fillets orback with great lard as big as your middle finger; being first seasoned with nutmeg, and pepper; then take four ounces of pepper, four ounces of nutmeg, and six ounces of salt, mix them well together, and season the side of venison; being well slashed with a knife in the inside for to make the seasoning enter; being seasoned, and a pie made according to these forms, put in some butter in the bottom of the pye, a quarter of an ounce of cloves, and a bay-leaf or two, lay on the flesh, season it, and coat it deep, then put on a few cloves, and good store of butter, close it up and bake it the space of eight or nine hours, but first baste the pie with six or seven eggs, beaten well together; being baked and cold fill it up with good sweet clarified butter.
Take for a side or half hanch of red deer, half a bushel of rye meal, being coursly searsed, and make it up very stiff with boiling water only.
If you bake it to eat hot, give it but half the seasoning, and liquor it with claret-wine, and good butter.
Take a side of venison, bone and lard it with great lard as big as your little finger, and season it with two ounces of pepper, two ounces of nutmeg, and four ounces of salt; then have a pie made, and lay some butter in the bottom of it, then lay in the flesh, the inside downward, coat it thick with seasoning, and put to it on the top of the meat, with a few cloves, and good store of butter, close it up and bake it, the pye being first basted with eggs, being baked and cold, fill it up with clarified butter, and keep it to eat cold. Make the paste as you do for red deer, course drest through a boulter, a peck and a pottle of this meal will serve for a side or half hanch of a buck.
Take a side of a buck being boned, and the skins taken away, season it only with two ounces of pepper, and as much salt, or half an ounce more, lay it on a sheet of fine paste with two pound of beef-suet, finely minced and beat with a little fair water, and laid under it, close it up and bake it, and being fine and tender baked, put to it a good ladle-full of gravy, or good strong mutton broth.
Take a peck of flour by weight, and lay it on the pastery board, make a hole in the midst of the flour, and put to it five pound of good fresh butter, the yolks of six eggs and but four whites, work up the butter and eggs into the flour, and being well wrought together, put some fair water to it, and make it into a stiff paste.
In this fashion of fallow deer you may bake goat, doe, or a pasty of venison.