Chapter II: Part 2

Take your Almonds when they are blanched, and beat them as many as will serve for your Dish, then put to it foure or five yolks of Eggs, Rose-water, Nutmeg, Cloves and Mace, a little Sugar, and a little salt and Marrow cut into it, and so set it into the Oven, but your Oven must not be hotter then for Bisket bread; and when it is half baked, take the white of an Egg, Rose-water and fine Sugar well beaten together and very thick, and do it over with a feather, and set it in againe, then stick it over with Almonds, and so send it up.

_This you may boyle in a Bag if you please, and put in a few crums of Bread into it, and eat it with butter and Sugar without Marrow._

_To make an Almond Caudle._

Take three pints of Ale, boyle it with Cloves and Mace, and sliced bread in it, then have ready beaten a pound of Almonds blanched, & strain them out with a pint of White wine, and thicken the Ale with it, sweeten it if you please, and be sure you skim the Ale well when it boyles.

_To make Almond bread._

Take Almonds and lay them in water all night, then blanch them and slice them, to every pound of Almonds, a pound of fine Sugar finely beaten, so mingle them together, then beat the whites of three Egs to high froth, and mix it well with the Almonds & Sugar, then have some Plates and strew some flower on them, and lay Wafers on them, and lay your Almonds with the edges upwards, lay them as round as your can, scrape a little Sugar on them, when they are ready to set in the Oven, which must not be so hot as to colour white Paper, and when they are a little baked, take them out, and them from the Plates, and set them in again, you must keepe them in a Stove.

_To make Almond Cakes._

Take halfe a pound of Almonds blanched in cold water, beat them with some Rose-water till they doe not glister, then they will be beaten; if you think fit, lay seven or eight Musque Comfits dissolved in Rosewater which must not be above six or seven spoonfuls for fear of spoyling the colour; when they be thus beaten, put in half a pound of Sugar finely sifted, beat them and the Almonds together till it be well mixed, then take the whites of two Eggs, and two spoonfuls of fine flower that hath been dried in an Oven; beat these wel together and poure it to your Almonds, then butter your Plates and dust your Cakes with Sugar and Flower, and when they are a little brown, draw them, and when the oven is colder set them in again on browne Papers, and they will looke whiter.

_Master_ Rudstones _Posset._

Take a Pint of Sack, a quarter of a pint of Ale three quarters of a pound of Sugar, boyle all these well together, take two yolks of Eggs and sixteen whites very well beaten, put this to your boyling Sack & slice it very well together till it be thick on the coales; then take the three pints of Milk or Cream being boyled to a quart, it must stand and cool till the Eggs thicken, put it to your Sack and Eggs, and stir them well together, then cover it with a Plate and so serve it.

_To boyle a Capon with Ranioles._

Take a good young Capon, trusse it and draw it to boyle, and parboyle it a little, then let it lye in fair Water being pickt very cleane and white, then boyle it in strong broth while it be enough, but first prepare your Ranioles as followeth; Take a good quantity of Beet leaves, and boyle them in Water very tender, then take them out, and get all the water very cleane out of them, then take six sweet breads of Veale, and boyle and mince them white, mince them small, and then boyl Herbs also, and four or five Marrow bones, break them and get all the Marrow out of them, and boyle the bigger peice of them in water by it selfe, and put the other into the minced Herbs, then take halfe a pound of Raisins of the Sun stoned, and mince them small, and halfe a pound of Dates the skin off, and mince them also, and a quarter of a pound of Pomecitron minced small, then take of Naples-bisket a good quantity, and put all these together on a Charger or a great Dish with halfe a pound of sweet Butter, and worke it together with your hands as you do a peice of Past, and season it with a little Nutmeg, Ginger, Cinamon, and Salt, & Permasan Cheese grated with hard Sugar grated also, then mingle all together well, and make a Past with the finest flower, six yolks of Eggs, a little Saffron beaten small, halfe a pound of sweet Butter, a little Salt, with some faire water hot (not boyling) and make up your Past, then drive out a long sheet of Past with an even Rowling Pin as thin as possible you can, and lay your ingredients in small heaps, round or long which you please in the Past, then cover them with the Past & cut them with a jag asunder and so make more or more till you have made two hundred or more, then have a good broad Pan or Kettle halfe full of strong Broth, boyling leisurely, and put in your Ransoles one by one, and let them boyle a quarter of an hour, then take up your Capon, lay it in a great Dish, and put one the Ransoles, & strew on them grated Cheese, Naples-Bisket grated, Cinamon and Sugar, then more and more Cinamon & Cheese, while you have filled your Dish; then put softly on melted Butter with a little strong Broth, your Marrow Pomecitron, Lemons sliced and serve it up, and so put it into the Dish so Ransoles may be part fryed with sweet but Clarified butter, either a quarter of them or halfe as you please; if the butter be not Clarified, it will spoile your Ransoles.

_To make a Bisque of Carps._

Take twelve small Carps, and one great one, all Male Carps, draw them and take out all the Melts, flea the twelve small Carps, cut off their Heads and take out their Tongues and take the fish from the bones of the flead Carps, and twelve Oysters, two or three yelks of Hard eggs, mash altogether, season it with Cloves, Mace and Salt, and make thereof a stiffe searce, add thereto the yolks of foure or five Eggs to bind it, fashion that first into bals or Lopings as you please, lay them into a deep Dish or Earthen Pan, and put thereto twenty or thirty great Oysters, two or three Anchoves, the Milts and Tongues of your twelve Carps, halfe a pound of fresh butter, the Liquor of your Oysters, the juyce of a Lemon or two; a little White-wine some of Corbilion wherein your great Carpe is boyled, and a whole Onyon, so set them a stewing on a soft fire and make a hoop therewith; for the great Carp you must scald him and draw him, and lay him for half an hour with the other Carps Heads in a deep Pan with so much White wine Vinegar as will cover and serve to boyle him, and the other Heads in; put therein Pepper, whole Mace, a race of Ginger, Nutmeg, Salt sweet Herbs, an Onyon or two sliced, a Lemon; when you boyle your Carps, poure your Liquor with the Spice into the Kettle wherein you will boyle him; when it is boyled put in your Carp, let it not boyle too fast for breaking; after the Carp hath boyled a while put in the Head, when it is enough take off the Kettle, and let the Carps and the Heads keep warme in the Liquor till you goe to dish them. When you dresse your Bisque, take a large Silver dish, set it on the fire, lay therein Sippets of bread, then put in a Ladle-full of your Corbilion, then take up your great Carp and lay him in the midst of the Dish, then range the twelve heads about the Carp, then lay the searce of the Carp, lay that in, then your Oysters, Milts, and Tongues, then poure on the Liquor wherein the searce was boyled, wring in the juyce of a Lemon and two Oranges; Garnish your Dish with pickled Barberries, Lemons and Oranges, and serve it very hot to the Table.

_To boyle a Pike and Eele together._

Take a quart of White-Wine and a pint and a halfe of White-Wine-Vinegar, two quarts of Water, and almost a pint of Salt, a handfull of Rose-mary and Tyme; the Liquor must boyle before you put in your Fish and Herbs; the Eele with the skins must be put in a quarter of an hour before the Pike, with a little large Mace, and twenty cornes of Pepper.

_To make an Outlandish dish._

Take the liver of a Hogg, and cut it in small pieces about the bigness of a span, then take Anni-seed, or French-seed, Pepper and Salt, and season them therewithall, and lay every piece severally round in the caule of the Hogg, and so roast them on a Bird-Spit.

_To make a Portugall Dish._

Take the Guts, Gizards and Liver of two fat Capons, cut away the Galles from the Liver, and make clean the Gizards and put them into a Dish of clean water, slit the Gut as you do a Calves Chaldron but take off none of the fat, then lay the Guts about an hour in White-wine, as the Guts soke, half boyle Gizards and Livers, then take a long wooden broach, and spit your Gizards and Liver thereon, but not close one to another, then take and wipe the Guts somewhat dry in Cloth, and season them with Salt and beaten Pepper, Cloves and Mace, then wind the Guts upon the wooden Broach about the Liver, and Gizards, then tye the wooden Broach to spin, and lay them to the fire to roast, and roast them very brown, and bast them not at all till they be enough, then take the Gravy of Mutton, the juyce of two or three Oranges, and a grain of Saffron, mix all well together, and with a spoon bast your roast, let it drop into the same Dish. Then draw it, and serve it to the Table with the same sauce.

_To dresse a dish of Hartichoaks._

Take and boyle them in the Beef-pot, when they are tender sodden, take off the tops, leaving the bottoms with some round about them, then put them into a Dish, put some fair water to them, two or three spoonfuls of Sack, a spoonfull of Sugar, and so let them boyle upon the Coales, still pouring on the Liquor to give it a good tast, when they have boyled halfe an hour take the Liquor from them, and make ready some Cream boyled and thickned with the yolk of an Egge or two, whole Mace, Salt, and Sugar with some lumps of marrow, boyle it in the Cream, when it is boyled put a good piece of sweet butter into it, and toast some toasts, and lay them under your Hartichoaks, and poure your Cream, and butter on them, Garnish it, &c.

_To dresse a Fillet of Veale the Italian way._ Take a young tender Fillet of Veale, pick away all the skins in the fold of the flesh, after you have picked it out clean, so that no skins are left, nor any hard thing; put to it some good White-Wine (that is not too sweet) in a bowl & wash it, & crush it well in the Wine; doe so twice, then strew upon it a powder that is called _Tamara_ in _Italy_, and so much Salt as will season it well, mingle the Powder well upon the Pasts of your meat, then poure to it so much White-Wine as will cover it when it is thrust down into a narrow Pan; lay a Trencher on it and a weight to keep it downe, let it lye two nights and one day, put a little Pepper to it when you lay it in the Sauce, and after it it is sowsed so long, take it out and put it into a Pipkin with some good Beef-broth, but you must not take any of the pickle to it, but onely Beef-broth that is sweet and not salt; cover it close and set it on the Embers, onely put into it with the Broth a few whole Cloves and Mace, and let it stew till it be enough. It will be very tender and of an excellent Taste; it must be served with the same broth as much as will cover it.

To make the Italian, take Coriander seed two Ounces, Aniseed one ounce, Fennel-seed one ounce, Cloves two ounces, Cinamon one ounce; These must be beaten into a grosse powder, putting into it a little powder of Winter-savoury; if you like it, keep this in a Vial-glasse close stopt for your use.

_To dresse Soales._

Take a Pair of Soales, lard them through with watered fresh Salmon, then lay your Soales on a Table, or Pie-plate, cut your Salmon, lard all of an equal length on each side, and leave the Lard but short, then flower the Soales, and fry them in the best Ale you can get; when they are fryed lay them in a warme Pie-plate, and so serve them to the Table with a Sallet dish full of Anchovy sauce, and three or four Oranges.

_To make Furmity._

Take a quart of Creame, a quarter of a pound of French-barley the whitest you can get, and boyle it very tender in three or four severall waters, and let it be cold, then put both together, put in it a blade of Mace, a Nutmeg cut in quarters, a race of Ginger cut in three or five pieces, and so let it boyle a good while, still stirring, and season it with Sugar to your tast, then take the yolks of four Eggs and beat them with a little Cream, and stir them into it, and so let it boyle a little after the Egs are in, then have ready blanched and beaten twenty Almonds kept from oyling, with a little Rose-water, then take a boulter, strainer, and rub your Almonds with a little of your Furmity through the strainer, but set on the fire no more, and stir in a little Salt and a little sliced Nutmeg, pickt out of the great peices of it, and put it in a dish, and serve it.

_To make Patis, or Cabbage Cream._

Take thirty Ale pints of new milke, and set it on the fire in a Kettle till it be scalding hot, stirring it oft to keep it from creaming, then put in forth, into thirty Pans of Earth, as you put it forth, take off the bubbles with a spoon, let it stand till it be cold, then take off the Cream with two such slices as you beat Bisket bread with, but they must be very thin and not too broad, then when the Milk is dropped off the Cream, you must lay it upon a Pye-plate, you must scour the Kettle very clean and heat the Milk again, and so four or five times. In the lay of it, first lay a stalk in the midst of the Plate, let the rest of the Cream be laid upon that sloping, between every laying you must scrape Sugar and sprinkle Rose-water, and if you will, the powder of Musk, and Amber-greece, in the heating of the Milk be carefull of smoak.

_To make Pap._

Take three quarts of new milk, set it on the fire in a dry silver Dish, or Bason, when it begins to boyle skim it, then put thereto a handfull of flour & yolks of three Eggs, which you must have well mingled together with a Ladle-full of cold Milk, before you put it to the Milk that boyles, and as it boyles, stir it all the while till it be enough, and in the boyling, season it with a little Salt, and a little fine beaten Sugar and so keeping it stirred till it be boyled as thick as you desire, then put it forth into another Dish and serve it up.

_To make Spanish Pap._

Take three spoonfuls of Rice-floure, finely beaten and searced, two yolks of Eggs, three spoonfuls of Sugar, three or foure spoonfuls of Rose-water. Temper these fouer together, then put them to a pint of cold Cream, then set it on the fire and keep it stirred till it come to a reasonable thicknesse, then Dish it and serve it up.

_To poach eggs._

Take a dozen of new laid Eggs and flesh of foure or five Partridges, or other; mince it so small as you can season it with a few beaten Cloves, Mace, and Nutmeg, into a Silver Dish, with a Ladlefull or two of the Gravy of Mutton, wherein two or three Anchoves are dissolved; then set it a stewing on a fire of Char-Coales, and after it is halfe stewed, as it boyles, break in your Eggs, one by one, and as you break them, poure away most part of the Whites, and with one end of your Egg-shell, make a place in your Dish of meat, and therein put your Yolks of your Eggs, round in order amongst your meat, and so let them stew till your Eggs be enough, then grate in a little Nutmeg, and the juyce of a couple of Oranges; have a care none of the Seeds goe in, wipe your Dish and garnish your Dish, with four or five whole Onions,&c.

_A Pottage of Beef Pallats._

Take Beefe Pallats after they be boyled tender in the Beefe Kettle, or Pot among some other meat, blanch and serve them cleane, then cut each Pallat in two, and set them a stewing between two Dishes with a piece of leer Bacon, an handful of Champignions, five or six sweetbreads of Veale, a Ladle-full or two of strong broth, and as much gravy of Mutton, an Onion or two, five or six Cloves, and a blade or two of Mace, and a piece of Orange Pils; as your Pallats stew, make ready your Dish with the bottoms and tops of two or three Cheat Loaves dryed and moystned with some Gravy of Mutton, and the broth your Palats stew in, you must have the Marrow of two or three beef-bones stewed in a little broth between two Dishes in great pieces; when your Pallats and Marrow iss stewed, and you ready to Dish it, take out all the Spices, Onyon and Bacon, and lay it in your Plates, sweetbread, and Champigneons, pour in the Broath they were stewed in & lay on your peices of Marrow, wring the juyce of two or three Oranges; and so serve it to the Table very hot.

_The Jacobins Pottage_.

Take the flesh of a washed Capon or Turkey cold, mince it so small as you can, then grate or scrape among the flesh two or three ounces of Parmasants or old Holland Cheese, season it with beaten Cloves, Nutmeg, Mace, and Salt, then take the bottoms and tops of foure or five new Rowles, dry them before the fire, or in an Oven, then put them into a faire silver Dish set it upon the fire, wet your bread in a Ladle full of strong Broth, and a Ladle-full of Gravy of Mutton then strow on your minced meat all of an equall thicknesse in each place, then stick twelve or eighteen peices of Marrow as bigge as Walnuts, and pour on an handfull of pure Gravy of Mutton then cover your Dish close, and as it stews adde now and then some Gravy of Mutton there to, thrust your Knife sometimes to the bottome, to keep the bread from sticking to the Dish, let it so stew stil, till you are ready to Dish it away, and when you serve it, if need require, ad more Gravy of Mutton, wring the juyce of two or three Oranges, wipe your Dishes brims, and serve it to the Table in the same Dish.

_To Salt a Goose._

Take a fat Goose and bone him, but leave the brest bone, wipe him with a clean cloath, then salt him one fortnight, then hang him up for one fortnight or three weeks, then boyl him in running water very tender, and serve him with Bay-leaves.

_A way of stewing Chickens or Rabbets._

Take two three or foure Chickens, and let them be about the bigness of a Partridge, boyl them til they be half boyled enough, then take them off and cut them into little peices, putting the joynt bone one from another, and let not the meat be minced, but cut into great bits, not so exactly but more or lesse, the brest bones are not so proper to be put in, but put the meat together with the other bones (upon which there must also be some meat remaining) into a good quantity of that Water or Broth wherein the Chickens were boyled, and set it then over a Chaffing-Dish of coales betweeen two Dishes, that so it may stew on till it be fully enough; but first season it with Salt and gross Pepper, and afterwards add Oyl to it, more or lesse according to the goodnesse thereof; and a little before you take it from the fire, you must adde such a quantity of juyce of Lemons as may best agree with your Taste. This makes an excellent dish of Meat, which must be served up in the Liquor; and though for a need it may be made with Butter instead of Oyl, and with Vinegar in stead of Juyce of Lemons, yet is the other incomparably better for such as are not Enemies to Oyle. The same Dish may be made also of Veal, or Partridge, or Rabbets, and indeed the best of them all, is Rabbets, if they be used so before Michaelmas, for afterwards me-thinkes they grow ranke; for though they be fatter, yet the flesh is more hard and dry.

_A Pottage of Capons._

Take a couple of young Capons, Trusse and set them and fill their bellies with Marrow, put them into a Pipkin with a knuckle of Veale, a Neck of Mutton, and a Marrow bone, and some sweet bread of Veale; season your Broth with Cloves, Mace, and a little Salt, set it to the fire, and let it boyle gently till your Capons be enough, but boyle them not too much; as your Capons boyle, make ready the bottomes and Tops of eight or ten new Rowles, and put them dryed into a faire Silver Dish wherein you serve the Capons; set it on the fire, and put to your bread, two Ladlefuls of Broth wherein your Capons are boyled and a Ladlefull of the Gravy of Mutton; so cover your Dish, and let it stand till you Dish up yovr Capons if need require, adde now and then a Ladlefull of Broth and Gravy, least the bread grow dry; when you are ready to serve it, first lay in the Marrow bone, then the Capons on each side, then fill up your Dish with the Gravy of Mutton, wherein you must wring the juyce of a Lemon or two, then with a spoon take off all the fat that swimmeth on the pottage, then garnish your Capon with the sweet Breads and some Lemons, and so serve it.

_To dresse Soales another way._

Take Soales, fry them halfe enough, then take Wine seasoned with Salt, grated Ginger, and a little Garlick, let the Wine, and seasoning boyle in a Dish, when that boyles and your Soales are halfe fry'd, take the Soales and put them into the Wine, when they are sufficiently stewed, upon their backs, lay the two halfs open on the one side and on the other, then lay Anchoves finely washed along, and on the sides over again, let them stew till they be ready to be eaten, then take them out, lay them on the Dish, pour some of the clear Liquor which they stew in upon them, and squeeze an Orange in.

_A Carpe Pye._

Take Carps scald them, take out the great bones, pound the Carps in a stone Morter pound some of the blood with the flesh which must be at the discretion of the Cook because it must not be too soft, then lard it with the belly of a very fat Eale, season it, and bake it like red Deere and eat it cold.

_This is meat for a Pope._

_To boyle Ducks after the french fashion._

Take and lard them and put them upon a spit, and halfe roast them, then draw them & put them into a Pipkin, and put a quart of Clarit Wine into it, and Chesnuts, & a pint of great Oysters taking the beards from them, and three Onyons minced very small, some Mace and a little beaten Ginger, a little Tyme stript, a Crust of a French Rowle grated put into it to thicken it, and so dish it upon sops. This may be diversified, if there be strong broth there need not be so much Wine put in, and if there be no oysters or Chesnuts you may put in Hartichoak bottoms, Turnips, Colliflowers, Bacon in thin slices, Sweet bread's, &c.

_To boyle a Goose with Sausages._

Take your Goose and salt it two or three dayes, then trusse it to boyle, cut Lard as big as the top of your finger, as much as will Lard the flesh of the brest, season your lard with Pepper, Mace, and Salt; put it a boyling in Beefe broth if you have any, or water, season your Liquor with a little Salt, and Pepper grosly beaten an ounce or two, a bundle of Bay-leaves, Rosemary and Tyme, tyed altogether; you must have prepared your Cabbage or sausages boyl'd very tender, squeese all the water from them, then put them into a Pipkin, put to them a little strong broth or Claret Wine, an Onyon or two; season it with Pepper, Salt and Mace to your tast; six Anchoves dissolved, put altogether, and let them stew a good while on the fire; put a Ladle of thicke Butter, a little Vinegar, when your Goose is boyled enough, and your Cabbage on Sippets of bread and the Goose on the top of your Cabbage, and some on the Cabbage on top of your Goose, serve it up.

_To fry Chickens._

Take five or six and scald them, and cut them in pieces, then flea the skin from them, fry them in Butter very brown, then take them out, and put them between two Dishes with the Gravy of Mutton, Butter, and an Onyon, six Anchoves, Nutmeg, and salt to your taste, then put sops on your Dish, put fryed Parsley on the top of your Chicken being Dished, and so serve them.

_To make a Battalia Pye._

Take four tame Pigeons and Trusse them to bake, and take foure Oxe Pallats well boyled and blanched, and cut it in little pieces; take six Lamb stones, and as many good Sweet breads of Veale cut in halfs and parboyl'd, and twenty Cockscombs boyled add blanched, and the bottoms of four Hartichoaks, and a Pint of Oysters parboyled and bearded, and the Marrow of three bones, so season all with Mace, Nutmeg and Salt; so put your meat in a Coffin of Fine Paste proportionable to your quantity of meat; put halfe a pound of Butter upon your meat, put a little water in the Pye, before it be set in the Oven, let it stand in the Oven an houre and a halfe, then take it out, pour out the butter at the top of the Pye, and put it in leer of Gravy, butter, and Lemons, and serve it up.

_To make a Chicken Pye._

Take four or five chickens, cut them in peices, take two or three Sweet-breads parboyl'd and cut the peices as big as walnuts; take the Udder of Veal cut in thin slices, or little slices of Bacon, the bottom of Hartichoaks boyl'd, then make your coffin proportionable to your meat, season your meat with Nutmeg, Mace and Salt, then some butter on the top of the Pye, put a little water into it as you put it into the Oven, and let it bake an hour, then put in a leer of butter, Gravy of Mutton, eight Lemons sliced; so serve it.

_To make a Pye of a Calves head._

Take a Calves head, cleane it and wash it very well, put it a boyling till it be three quarters boyled, then cut off the flesh from the bones, and cut it in peices as big as Walnuts. Blaunch the Tongue and cut it in slices, take a quart of Oysters parboil'd and bearded, take the yolks of twelve Eggs, put some thin slices of bacon among the meat, and on the top of the meat, when it is in the Pye cut an Onion small, and put it in the bottome of your Pye, season it with Pepper, Nutmeg, Mace, and Salt, make your Coffin to your meat what fashion you please. Let it bake an hour and a half, put butter on the bottome and on the top of your Pye before you close it, put a little water in before you put it into the Oven, when you draw it out take off the Lid, and put away all the fat on the top and put in a leer of thick butter, Gravy of Mutton, a Lemon pared and sliced with two or three Anchoves dissolved. So stew these together, and cut your Lid in handsome peices, and lay it round the Pye, so serve it.

_To make Creame with Snow._

Take three Pints of Creame, and the whites of seven or eight Eggs and strain them together, and a little Rose-water, and as much Sugar as will sweeten it, then take a sticke as big as a childs Arme, cleave one end of it a crosse, and widen your peices with your finger, beat your Cream with this sticke, or else with a bundle of Reeds tyed together, and rowl between your hand standing upright in your Creame, now as the Snow ariseth take it up with a spoon in a Cullender that the thin may run out, and when you have sufficient of this Snow; take the Cream that is left, & seeth it in the Skellet, and put thereto whole Cloves, stickes of Cinnamon, a little Ginger bruised, and seeth it till it be thick, then strain it, and when it is cold put it into your Dish, and lay your Snow upon it.

_To make minced Pies._

Take a large Neats tongue, shread it very well, three pound and a halfe of Suet very well shread, Currans three pound, halfe an ounce of beaten Cloves and Mace, season it with Salt when you think't fit, halfe a preserved Orange, or instead of it Orange Pils, a quarter of a pound of Sugar, and a little Lemon Pill sliced very thin, put all these together very well, put to it two Spoonfull of Verjuyce, and a quarter of a Pint of Sack, _&c_.

_To dry Neats Tongues._

Take Bay salt beaten very fine, and Salt-Peeter of each a like, and rub your Tongues very well with that, and cover all over with it, and as it wasts put on more, and when they are very hard and stiffe they are enough, then rowle them in Bran, and dry them before a soft fire, and before you boyle them, let them lie one night in Pompe Water, and boyle them in the same sort of water.

_To make Jelly of Harts Horn._

Take six ounces of Hart-Horn, three ounces of Ivory both finely carped, boyle it in two quarts of water in a Pipkin close covered, and when it is three parts wasted, you may try it with a Spoon if it will be jelly, you may know by the sticking to your Lips, then straine it through a jelly bag; season it with Rose-water, juyce of Lemons and double refined Sugar, each according to your Taste, then boyle altogether two or three walmes, so put in the Glasse and keep for your use.

_To make Chickens fat in four or five dayes._

Take a pint of French Wheat and a pint of Wheat flower, halfe a pound of Sugar, make it up into a stiff Paste, and rowle it into little rowles, wet them in warme Milk, and so Cram them, and they will be fat in four or five dayes, if you please you may sow them up behind one or two of the last dayes.

_To make Angelot._

Take a Gallon of Stroakings and a Pint of Creame as it comes from the Cow, and put it together with a little Rennet; when you fill, turne up the midst side of the Cheese-fat, fill them a little at once, and let it stand all that day and the next, then turn them, and let them stand til they will slip out of the Fat, Salt them on both sides, and when the Coats begin to come on them, neither wipe nor scrape them, for the thicker the Coat is the better.

_A Persian Dish._

Take the fleshly part of a Leg of Mutton stript from the fat and sinews, beat that well in a Morter with Pepper and Salt, and a little Onyon or Garlick water by it selfe, or with Herbs according to your taste, then make it up in flat cakes and let them be kept twelve houres betweene two Dishes before you use them, then fry them with butter in a frying Pan and serve them with the same butter, and you will find it a dish of savory meat.

_To roast a shoulder of Mutton in blood._

When your sheepe is killed save the blood, and spread the caule all open upon a Table that is wet, that it may not stick to it; as soone as you have flead your sheepe, cut off a shoulder, and having Tyme picked, shred and cut small into some of your blood, stop your shoulder with it, inside and outside, and into every hole with a Spoone, put some of the Blood; after you have put in the Tyme, then lay your Shoulder of Mutton upon the caule and wrap that about it, then lay it into a Tray, and pour all the rest of the blood upon it; so let it lie all night, if it be in Winter, you may let it lie twenty foure hours, then roast it.

_To roast a Leg of Mutton to be eaten cold._

First take so much Lard as you thinke sufficient to Lard your Leg of Mutton withall, cut your Lard in grosse long Lardors; season the Lard very deep with beaten Cloves, Pepper, Nutmeg, and Mace, and bay salt beaten fine and dryed, then take Parsley, Tyme, Marjoram, Onion, and the out-rine of an Orange, shred all these very small, and mix them with the Lard, then Lard your Legge of Mutton therewith, if any of the Herbs and Spice remaine, put them on the Legge of Mutton; then take a silver Dish, lay two stickes crosse the Dish to keepe the Mutton from sopping in the Gravy and fat that goes from it, lay the Legge of Mutton upon the stickes, and set it into an hot Oven, there let it roast, turne it once but baste it not at all, when it is enough and very tender, take it forth but serve it not till it be throughly cold; when you serve it, put in a saucer or two of Mustard, and Sugar, and two or three Lemons whole in the same dish.

_To roast Oysters._

Take the greatest Oysters you can get, and as you open them, put them into a Dish with their own Liquor, then take them out of the Dish, and put them into another, and pour the Liquor to them, but be sure no gravell get amongst them; then set them covered on the fire, and scald them a little in their owne Liquor, and when they are cold, draw eight or ten Lards through each Oyster; season your Lard first with Cloves, Nutmeg beaten very small, Pepper; then take two woodden Lard Spits, and spit your Oysters thereon, then tye them to another spit, and roast them. In the roasting bast them with Anchovy sauce, made with some of the Oyster Liquor, and let them drip into the same dish where the Anchovy sauce is; when they be enough, bread them with the crust of a roul grated on them, and when they be brown, draw them off, then take the sauce wherewith you basted your Oysters, and blow off the fat, then put the same to the Oysters, wring in it the juyce of a Lemon, so serve it.

_To make a Sack Posset._

Take a quart of Cream and boyle it very well with Sugar, Mace, and Nutmeg, take half a pint of Sack, and as much Ale, and boyle them well together with some Sugar, then put your Cream into your Bason to your Sacke, then heat a pewter dish very hot, and cover your Bason with it, and set it by the fire side, and let it stand there two or three houres before you eat it.

_Another Sack Posset._

Take eight Eggs, yolks and whites, and beat them well together, straine them into a quart of Cream, season them with Nutmeg and Sugar, put to them a pint of Sack, stir them altogether, and put them into your Bason, and set them in the Oven no hotter then for a Custard, let it stand two hours.

_To make a Sack Posset without Milk or Cream_.

Take eighteen Eggs wites and all, taking out the treads, let them be beaten very well, take a pint of Sack and a quart of Ale boyled, and scum it, then put in three quarters of a pound of Sugar and a little Nutmeg, let it boyle a little together, then take it off the fire stirring the Eggs still, put into them two or three Ladle-fulls of drink, then mingle all together and set it on the fire, and keepe it stirring till you finde it thick, then serve it up.

_To make a stump Pye._

Take a Leg of mutton, one pound and a half of the best Suet, mince both small together, then season it with a quarter of a pound of Sugar, and a small quantity of salt, and a little cloves & mace, then take a good handful of Parsly half as much Tyme, and mince them very small, and mingle them with the rest; then take six new laid Eggs and break them into the meat and worke it well together, and put it into the past; then upon the Top put Raisins, Currans and Dates a good quantity, cover and bake it, when it is baked, and when it is very hot, put into it a quarter of a Pint of White wine Vinegar, and strow Sugar upon it, and so serve it.

_To make Mrs._ Leeds _Cheese Cakes._

Take six quarts of milk and ren it prety cold, and when it is tender come drayn from it your Whey in a strainer, then hang it up till all the Whey be dropt from it, then presse it, change it into dry cloaths till it wet the cloth no longer, then beat it in a stone Morter till it be like butter, then straine it through a thin strayner, mingle it with a pound and a halfe of butter with your hands, take one pound of Almonds, and heat them with Rosewater till they are like your Curd, then mingle them with the yolks of twenty Eggs and a quart of Cream, two great Nutmegs, one pound and a half of sugar, when your Coffins are ready and going to set in the Oven; then mingle them together, let your Oven be made hot enough for a Pigeon Pye, and let a stone stand up till the scorcthing be past, then set them in, half an hour will bake them well, your Coffins must be made with Milk and Butter as stiffe as for other Past, then you must set them into a pretty hot Oven, and fill them full of Bran, and when they are harded, take them out, and with a Wing, brush out the Bran, they must be pricked.

_To make Tarts called Taffaty Tarts._

First wet your Past with Butter and cold Water, and rowle it very thin, also then lay them in layes, and between every lay of Apples strew some Sugar, and some Lemon Pill, cut very small, if you please put some Fennell-seed to them; then put them into a stoak hot Oven, and let them stand an hour in or more, then take them out, and take Rose-water and Butter beaten together, and wash them over with the same, and strew fine Sugar upon them; then put them into the Oven again, let them stand a little while and take them out.

_To make Fresh Cheese._

Take three pints of raw Cream and sweeten it well with Sugar, and set it over the fire, let it boyle a while, then put in some Damask-Rose-Water, keep it still stirring least it burn too, and when you see it thickned and turned, take it from the fire, and wash the strainer and Cheesefat with Rose-water, then rowl it too and fro in the Strainer to draine the Whey from the Curd, then take up the Curd with a spoon and put them into the Fat, let it stand till it be cold, then put it into the Cheese Dish with some of the Whey, and so serve it up.

_To make Sugar Cakes or Jumbals._

Take two pound of flower, dry it and season it very fine, then take a pound of Loaf Sugar, and beat it very fine, and searce it, mingle your Flower and Sugar very well, then take a pound and a halfe of sweet Butter and wash out the Salt, and breake it into bits with your Flower and Sugar, then take yolks of foure new laid Eggs, and four or five spoonfuls of Sack, and four spoonfuls of Creame; beat all these together, then put them into your Flower, and knead them to a Past, and make them into what fashion you please, and lay them upon Paper or Plates, and put them into the Oven, and be carefull of them, for a very little thing bakes them.

_For Jumbals you must only adde the whites of two or three Eggs._

_To hash a Shoulder of Mutton._

Take a Shoulder of Mutton and slice it very thin till you have almost nothing but the Bone, then put to the meat some Claret wine, a great Onion, some Gravy of Mutton, six Anchoves, a hand full of Capers, the tops of a little Tyme, mince them very well together, then take nine or tenne Egges, the juyce of one or two Lemons, to make it tart, and make leere of them, then put the meat all in a Frying-Pan over the fire till it be very hot; then put in the leere of Eggs and soak altogether over the fire till it be very thick; then boyle your bone, and put it on the top of your meat being Dished, Garnish your Dish with Lemons, serve it up.

_To dresse Flounders or Playce with Garlick and Mustard._

Take Flounders very new, and cut all the Fins and Tailes, then take out the Guts and wipe them very clean, they must not be at all washt, then with your Knife scorch them on both sides very grosely; then take the Tops of Tyme and cut them very small, and take a little Salt, Mace, and Nutmeg, and mingle the Tyme and them together, and season the Flounders; then lay them on the Grid-iron and bast them with Oyle or Butter, let not the fire be too hot, when that side next the fire is brown; turn it, and when you turn it, bast it on both sides till you have broyl'd them brown, when they are enough make your sauce with Mustard two or three Spoonfull according to discretion, six Anchoves dissolved very well, about halfe a pound of butter drawn up with garlick, vinegar, or bruised garlick in other vinegar, rubb the bottome of your Dish with garlick. So put your sauce to them, and serve them, you may fry them if you please.

_A Turkish Dish._

Take fat of Beefe or Mutton cut in thin slices, wash it well, put it into a pot that hath a close cover, then put into it a good quantity of clean pick'd rice, skim it very well; then put into it a quantity of whole Pepper, two or three whole Onyons; let all this boyle very well, then take out the Onyon and dish it in Sippets, the thicker it is the better.

_To dresse a Pyke._

Cut him in peices, and strew upon him salt and scalding vinegar, boyle him in water and White wine, when he is boyling put in sweet Herbs, Onyon, Garlick, Ginger, Nutmeg, and salt; when he is boyled take him out of the Liquor, and let him drayn, in the mean time beat Butter and Anchoves together, and pour it on the fish, squeezing a little Orange and Lemon upon it.

_To dresse Oysters._

Take Oysters and open them, and save the Liquor, and when you have opened so many as you please, adde to this Liquor, some White-wine, wherein you must wash your Oysters one by one very clean, and lay them in another Dish; then strain to them that mixed wine and Liquor wherein they were washed, adding a little more Wine to them with an Onion divided with some Salt and Pepper, so done, cover the Dish and stew them till they be more then halfe done; then take them and the Liquor, and pour it in to a Frying-Pan, wherein they must fry a pretty while, then put into them a good peice of sweet butter, and fry them therein so much longer; in the mean time you must have beaten the yolks of some Eggs, as four or five to a quart of Oysters; These Eggs must be beaten with some Vinegar, wherein you must put some minced Parsly and Nutmeg finely scraped, and put therein the Oysters in the Pan, which must still be kept stirring least the Liquor make the Eggs curddle, let this all have a good warme on the fire, and serve it up.

_To dresse Flounders._

Flea of the black skin, and scowre the Fish over on that side with a Knife, lay them in a dish, and poure on them some Vinegar, and strew good store of Salt, let them lie for halfe an houre; in the mean time set on the fire some water with a little White-Wine, Garlick, and sweet Herbs as you please, putting into it the Vinegar and Salt wherein they lay, when it boyles put in the biggest fish, then the next till all be in; when they are boyled, take them out and drain them very well, then draw some sweet butter thick, and mix with it some Anchoves shred small, which being dissolved in the Butter, poure it on the fish, strewing a little sliced Nutmeg, and minced Oranges and Barberries.

_To dresse Snails._

Take Snailes, and put them in a Kettle of water, and let them boyle a little, then take them out, and shake them out of the shels into a Bason; then take some Salt and scoure them very well, and wash them in warme water, untill you find the slime cleane gone from them; then put them into a Cullender and let them draine well, then mince some sweet hearbs, and put them into a Dish with a little Pepper and Sallet-Oyle together, then let them stand an hour or two; then wash the shels very well and dry them, and put into every shell a Snail, and fill up the shell with Sallet-Oyle and herbs, then set them on a gridiron upon a soft fire, and so let them stew a little while, and dish them up warm and serve them up.

_To dresse pickle fish._

Wash them well while they are in the shell in salt water, put them into a Kettle over the fire with out water; and stirre them till they are open, then take them out of their shels, and wash them in hot water and salt, then take some of their owne liquor that they have made in the Kettle, a little white wine, butter, vinegar, Spice, Parsley; let all these boyle together, and when it is boyled, take the yolk of three or four Eggs and put into the broth. Scollops may be dressed on this manner or broiled like oysters with Oyle or juyce of Lemons.

_To fricate Beefe Pallats._

Take Beefe Pallats after they be boyled very tender, blaunch and pare them clean, season them with fine beaten cloves Nutmeg, Pepper, Salt and some grated bread; then have some butter in a frying Pan, put your pallats therein, and so fricate them till they be browne on both sides, then take them forth and put them on a dish, and put thereto some Gravy of Mutton, wherein two or three Anchoves are dissolved, grate in your sauce a little Nutmeg, wring in the juyce of a Lemon, so serve them.

_A Spanish Olio._

Take a peice of Bacon not very fat, but sweet and safe from being rusty, a peice of fresh beefe, a couple of hoggs Eares, and foure feet if they can be had, and if not, some quantity of sheeps feet, (Calves feet are not proper) a joynt of Mutton, the Leg, Rack, or Loyne, a Hen, halfe a dozen pigeons, a bundle of Parsley, Leeks, and Mint, a clove of Garlick when you will, a small quantity of Pepper, Cloves, and Saffron, so mingled that not one of them over-rule, the Pepper and Cloves must be beaten as fine as possible may be, and the Saffron must be first dryed, and then crumble in powder and dissolved apart in two or three spoonfuls of broth, but both the Spices and the Saffron may be kept apart till immediately before they be used, which must not be, till within a quarter of a houre before the Olio be taken off from the fire; a pottle of hard dry pease, when they have first steept in water some dayes, a pint of boyl'd Chesnuts: particular care must be had that the pot wherein the Olio is made, be very sweet; Earthen I thinke is the best, and judgement is to be had carefully both in the size of the Pot, and in the quantity of the Water at the first, that so the Broth may grow afterwards to be neither too much nor too little, nor too grosse, nor too thin; thy meat must be long in boyling, but the fire not too fierce, the Bacon, the Beef, the Pease, the Chesnuts, the Hogs Eares may be put in at the first. I am utterly against those confused Olios into which men put almost all kinds of meats and Roots, and especially against putting of Oyle, for it corrupts the Broath, instead of adding goodnesse to it. To do well, the Broth is rather to be drunk out of a Porringer then to be eaten with a spoon, though you add some smal slices of bread to it, you wil like it the worse. The Sauce for thy meat must be as much fine Sugar beaten smal to powder, with a little Mustard, as can be made to drink the Sugar up, and you wil find it to be excellent, but if you make it not faithfully and justly according to this prescript, but shall neither put Mace, or Rosemary, or Tyme to the Herbs as the manner is of some, it will prove very much the worse.

_To make Metheglin._