Chapter III: Part 3

Take all sorts of Herbs that are good and wholesome, as Balme, Mint, Fennell, Rosemary, Angelica, wilde Tyme, Isop, Burnet, Egrimony, and such other as you think fit; some Field Herbs, but you must not put in too many, but especially Rosemary or any strong Hearb, lesse then halfe a handfull will serve of every sort, you must boyle your Herbs and straine them, and let the Liquor stand till to Morrow and settle them, take off the clearest Liquor, two Gallons and a halfe to one Gallon of Honey, and that proportion as much as you will make, and let it boyle an houre, then set it a cooling as you doe Beere, when it is cold take some very good Ale Barme, and put into the bottome of the Tubb a little and a little as they doe Beere, keeping backe the thicke setling, that lyeth in the bottome of the Vessell that it is cooled in, and when it is all put together, cover it with a Cloth, and let it worke very neere three dayes, and when you mean to put it up, skim off all the Barme clean, put it up into the Vessell, but you must not stop your Vessell very close in three or four dayes, but let it have all the vent, for it will worke, and when it is close stopped, you must looke very often to it, and have a peg in the top to give it vent; when you heare it make a noyse, as it will do, or else it will breake the Vessell; sometime I make a Bag and put in good store of Ginger sliced, some Cloves and Cinnamon, and boyl it in, and other times I put it into the Barrel and never boyle it, it is both good, but Nutmeg and Mace do not well to my Tast.

_To make a Sallet of Smelts._

Take halfe a hundred of Smelts, the biggest you can get, draw them and cut off their Heads, put them into a Pipkin with a Pint of White wine, and a Pint of White wine Vinegar, an Onion shred a couple of Lemons, a Race of Ginger, three or foure blades of Mace, a Nutmeg sliced, whole Pepper, a little Salt, cover them, and let them stand twenty foure houres; if you will keep them three or four dayes, let not your Pickle be to strong of the Vinegar, when you will serve them, take them out one by one, scrape and open them as you do Anchoves, but throw away the bones, lay them close one by one, round a Silver dish, you must have the very utmost rind of a Lemon or Orange so small as grated bread and the Parsley, then mix your Lemon Pill, Orange and Parsley together with a little fine beaten Pepper, and strew this upon the dish of Smelts with the meat of a Lemon minced very small, also then power on excellent Sallet Oile, and wring in the juyce of two Lemons, but be sure none of the Lemon-seed be left in the Sallet, so serve it.

_To Roast a Fillet of Veal._

Take a Fillet of Beefe which is the tenderest part of the Beast, and lieth only in the inward part of the Surloyne next to the Chine, cut it as big as you can, then broach it on a broach not too big, and be carefull you broach it not thorow the best of the meat, roast it leasurely and baste it with sweet butter. Set a Dish under it to save the Gravy while the Beefe is roasting, prepare the Sauce for it, chop good store of Parsley with a few sweet Herbs shred small, and the yolks of three or foure Eggs, and mince among them the pill of an Orange, and a little Onyon, then boyle this mixture, putting into it sweet butter, Vinegar, and Gravy, a spoonfull of strong broth, when it is well boyled, put it into your beef, and serve it very warm, sometimes a little grosse Pepper or Ginger into your sauce, or a pill of an Orange or Lemon.

_To make a Sallet of a cold Hen or a Capon._

Take the breast of a hen or Capon, and slice it as thin as you can in steaks, put therein Vinegar, and a little Sugar as you thinke fit, then take six Anchoves, and a handfull of Capers, a little long, grosse or a carrigon, and mince them together, but not too small, strew them on the Sallet, Garnish it with Lemons, Oranges or barberies, so serve it up with a little salt.

_To stew Mushrums._

Take them fresh gathered and cut off the hard end of the stalk, & as you Pil them throw them into a Dish of white Wine, after they have lain half an houre or thereupon draine them from the wine, and put them between two silver Dishes, then set them on a soft fire without any liquor, and when they have so stewed a while, pour away the liquor that comes from them which will be very black, then put your Mushrums into another clean Dish with a sprig or two of Tyme, an Onion whole, four or five cornes of whole Pepper, two or three Cloves, a bit of an Orange, a little Salt, a bit of sweet butter, and some pure gravy of Mutton, cover them, and set them on a gentle fire, so let them stew softly till they be enough and very tender, when you dish them blow off all the fat from them, and take out the Time, spice, and Orange, then wring in the juyce of a Lemon, and grate a little Nutmeg among the Mushrums, tosse them two or three times; put them in a clean dish, and serve them hot to the Table.

_The Lord_ Conway _his Lordships receipt for the making of Amber Puddings._

First take the Guts of a young hog, and wash them very clean, and then take two pound of the best hogs fat, and a pound and a halfe of the best Jurden almonds, the which being blancht, take one half of them, & beat them very small, and the other halfe reserve whole unbeaten, then take a pound and a halfe of fine Sugar and four white Loaves, and grate the Loaves over the former composition, and mingle them well together in a bason having so done, put to it halfe an ounce of Ambergreece, the which must be scrapt very small over the said composition, take halfe a quarter of an ounce of levant musk and bruise it in a marble morter, with a quarter of a Pint of orange flower water, then mingle these all very well together, and having so done, fill the said Guts therwith, this Receipt was given his Lordship by an Italian for a great rariety, and has been found so to be by those Ladies of honour to whom his lordship has imparted the said reception.

_To make a Partridge Tart._

Take the flesh of four or five Partridges minced very small with the same weight of Beef marrow as you have Partridge flesh, with two ounces of Orangeadoes and green citron minced together as small as your meate, season it with Cloves and Mace and Nutmeg and a little salt and Sugar, mix all together, and bake it in puff past; when it is baked, open it, and put in halfe a Grain of Muske or Amber braid in a Morter or Dish, and with a spoonfull of Rosewater and the juyce of three or four Oranges, when you put all these therein, stir the meat and cover it again, and serve it to the Table.

_To keepe Venison all the yeare._

Take the hanch, and parboyle it a while, then season it with two Nutmegs, a spoonfull of Pepper, and a good quantity of salt, mingle them altogether, then put two spoonfulls of white Wine-Vinegar, and having made the Venison full of holes, as you do when you Lard it, when it is Larded, put in the Venison at the holes, the Spice and Vinegar, and season it therewith, then put part into the Pot with the fat side downwards, cover it with two pound of Butter, then close it up close with course Past, when you take it out of the Oven take away the Past, and lay a round Trencher with a weight on the top of it to keep it down till it be cold, then take off the Trencher, and lay the Butter flat upon the Venison, then cover it close with strong white Pepper, if your Pot be narrow at the bottom it is the better, for it must be turned upon a Plate, and stuck with Bayleaves when you please to eat it.

_To bake Brawn._

Take two Buttocks and hang them up two or three dayes, then take them down and dip them into hot Water, and pluck off the skin, dry them very well with a clean Cloth, when you have so done, take Lard, cut it in peices as big as your little finger, and season it very well with Pepper, Cloves, Mace, Nutmeg, and Salt, put each of them into an earthen Pot, put in a Pint of Claret wine, a pound of Mutton Suet. So close it with past let the Oven be well heated; and so bake them, you must give them time for the baking according to the bignesse of the Haunches, and the thicknesse of the Pots, they commonly allot seven hours for the baking of them; let them stand three dayes, then take off their Cover, and poure away all the Liquor, then have clarified Butter, and fill up both the Pots, to keep it for the use, it will very well keep two or three moneths.

_To roast a Pike._

Take a Pike, scoure off the slime, take out the Entralls, Lard it with the backs of Pickled Herrings, you must have a sharp Bodkin to make the holes, no Larding pins will go thorow, then take some great Oysters, Claret Wine, season it with Pepper, Salt, and Nutmeg, stuff the belly of the Pike with these Oysters, intermix with them Rosemary, Tyme, Winter-Savory, sweet Marjoram, a little Onyon and Garlick, sow these in the belly of the Pike, prepare two sticks about the breadth of a Lath, these two sticks and the Spit must be as broad as the Pike being tyed on the Spit, tye the Pike on, winding Pack-thread about the Pike along, but there must be tyed by the Pack-thred all a long the side of the pike which is not defended by the spit, and the Lathes Rosemary and Bayes, bast the Pike with Butter and Claret-Wine, with some Anchoves dissolved in it, when it is wasted, rip up the belly of the Pike and the Oyster will be the same, but the Herbs which are whole must be taken out.

_To sauce Eeles._

Take two or three great Eeles, rubb them in salt, draw out the Guts, wash them very clean, cut them a thwart on both sides found deep, and cut them again cross way, then cut them through in such pieces as you think fit, and put them into a dish with a pint of Wine-Vinegar, and a handfull of Salt, have a kettle over the fire with faire Water, and a bundle of Sweet Herbs, two or thee great Onyons, some Mace, a few Cloves, you must let these lie in Wine-Vinegar and Salt, and put them into boyling liquor, there let them boyl according to Cookery, when enough, take out the Eeles, and drain them from the Liquor, when they are cold, take a pint of White-wine, boyle it up with Saffron to colour the Wine, then take out some of the Liquor, and put it in an earthen pan take out the onyons and all the herbs, only let the Cloves and Mace remaine, you must beat the Saffron to powder, or else it will not colour.

_To make Sausages without skins._

Take a leg of young Pork, two pound of Beef-suet, two handfuls of Sage, two loaves of white bread, Salt and Pepper to your tast, halfe the pork, and halfe the suet, must be very well beat in a stone Morter, the rest cut very small, be sure to cut out all the gresles and Lenets in the pork, when you have mixed these altogether, knead them into a stiffe past with the yolks of two or three Eggs, so rowle them into Sausages.

_To dresse a Pike._

Take a Male Pike, rub his skin off whil'st he lives, with bay salt, having well cleared the outside, lay him in a large Dish or Tray, open him so as you break not his gall, cut him according to the size of the fish, in two or three peices, from the head to the taile must be slit, this done, they are to be layd as flat as you can, in a great Dish or Tray, poure upon it halfe a pint of White wine-Vinegar, more or lesse, according to the size of the Fish, then strew upon the inside of the Fish, white Salt plentifully, Bay salt beaten very small is better, whilest this is a doing, let a Skellet with a sufficient quantity of Renish Wine, or good white Wine be pat over the fire, with the Wine, Salt, Ginger, Nutmeg, an Onion, foure or five Cloves of Garlick, a bunch of sweet herbs, _viz_. Sweet Marjoram, Rosemary, peel of halfe a Lemon, let these boyl to the heighth, put in the Pike, with the Vinegar, in such manner as not to quench or allay, if possibly the heat of the Liquor, but the thickest peece first that will aske most boyling, and the Vinegar last of all; while the Pike boyles, take two quarters of a pound of Anchoves, one quarter of very good butter, a Saucer of the Liquor your Pike was boyled in, dissolved Anchoves. Note that the Liquor, Sauce, the Spice, and the other ingredients must follow the proportion of the Pike; if your Sauce be too strong of the Anchoves, adde more faire water to it. Note also that the Liquor wherein this Pike was dressed, is better to boyle a second Pike therein, then it was at the first.

_To dresse Eeles._

Cut two or three Eeles into pieces of a convenient length, set them end-wayes in a pot of Earth, put in a spoolful or two of Water, and to them put some Herbs and Sage chopt small, some Garlick Pepper, and Salt, so let them be baked in an Oven.

_To boyle a pudding after the French fashion_.

Take a Turkey that is very fat, and being pul'd and drest, Lard him with long pieces of Lard, first wholed in seasoning of Salt, Pepper, Nutmegs, Cloves and Mace, then take one piece of Lard whole in the seasoning, put it into the belly with a sprig of Rosemary and Bayes, sow it very close in a clean cloth, and let it lye all night covered with White-Wine, let it be put into a pot with the same Liquor, and no more, let it be close stopped, then hang it over a very soft and gentle fire, there to continue six houres in a simpering boyle, when it is cold, take it out of the cloth, not before, put it in a Pye-plate, and stick it full of Rosemary and Bayes, so serve it up with Mustard and Sugar, they are wont to lay it on a napkin folded square, and lay it corner wise.

_To make a Fricake._

Take three Chickens, and pull off the skins, and cut them into little pieces then put them into water with two or three Onions, and a bunch of Parsly, and when it hath stewed a little, put in some Salt and Pepper, and a pint of white wine, so let them stew till they be enough, then take some Verjuyce, and Nutmegs, and three or foure yolks of Eggs, beat them well together, and when you take off the Chicken, put them into a Frying-Pan altogether with some butter, scald it well over the fire and serve it in.

_To make a Dish called Olives._

Take a Fillet of Veale, and the flesh frow the bones, and the fat and skin from either, cut it into very thin slices, beat them with the back of your Knife, lay then abroad on a Dish, season them with Nutmeg, Pepper, Salt and Sugar, chop halfe a pound of Beefe-Suet very small, and strew upon the top of the meat, then take a good handfull of herbs as Parsly, Time, Winter-Savoury, Sorrell, and Spinage, chop them very small, and strew over it, and four Egges with the whites, mingle all these well together with your hands, then roul it up peice by peice, put it upon the spit, roasting it an hour and half, and if it grow dry, baste it with a little sweet Butter, the sauce is Verjuyce or Clarret-Wine with the Gravy of the Meat and Sugar, take a whole Onyon and stew it on a Chafing Dish of coales, and when it tastes of the Onyon, pour the liquor from it on the meat, setting it a while on the coales, and serve it in.

_To make an Olive Pye._

This you may take in a Pye, putting Raisins of the Sun stoned and some Currants in every Olive, first strowing upon the meat the whites and yolks of two boyled Eggs shred very small, make your Olives round, and put them into puff paste, when it is halfe baked, put in a good quantity of verjuyce or Clarret wine sweetned with Sugar, putting it in again till it be thorow baked.

_The Countesse of_ RUTLANDS _Receipt of making the rare_ Banbury _Cake which was so much praised at her Daughters (the right Honourable the Lady_ Chawerths) _wedding._

_Imprimis_

Take a peck of fine flower, and halfe an ounce of large Mace, halfe an ounce of Nutmegs, and halfe an ounce of Cinnamon, your Cinnamon and Nutmegs must be sifted through a Searce, two pounds of Butter, halfe a score of Eggs, put out four of the whites of them, something above a pint of good Ale-yeast, beate your Eggs very well and straine them with your yeast, and a little warme water into your flowre, and stirre them together, then put your butter cold in little Lumpes: The water you knead withall must be scalding hot, if you will make it good past, the which having done, lay the past to rise in a warme Cloth a quarter of an hour, or thereupon; Then put in ten pounds of Currans, and a little Muske and Ambergreece dissolved in Rosewater; your Currans must be made very dry, or else they will make your Cake heavy, strew as much Sugar finely beaten amongst the Currans, as you shall think the water hath taken away the sweetnesse from them; Break your past into little pieces, into a kimnell or such like thing, and lay a Layer of past broken into little pieces, and a Layer of Currans, untill your Currans are all put in, mingle the past and the Currans very well, but take heed of breaking the Currans, you must take out a piece of past after it hath risen in a warme cloth before you put in the currans to cover the top, and the bottom, you must roule the cover something thin, and the bottom likewise, and wet it with Rosewater, and close them at the bottom of the side, or the middle which you like best, prick the top and the sides with a small long Pin, when your Cake is ready to go into the Oven, cut it in the midst of the side round about with a knife an inch deep, if your Cake be of a peck of Meale, it must stand two hours in the Oven, your Oven must be as hot as for Manchet.

_An excellent Sillabub._

Fill your Sillabub-pot with Syder (for that is the best for a Sillabub) and good store of Sugar and a little Nutmeg; stir it well together, put in as much thick Cream by two or three spoonfuls at a time, as hard as you can, as though you milke it in, then stir it together exceeding softly once about, and let it stand two hours at least ere it is eaten, for the standing makes the Curd.

_To Sauce a Pig._

Take a faire large Pigge and cut off his Head, then slit him through the midst, then take forth his bones, then lay him in warme water one night, then Collar him up like Brawne; then boyle him tender in faire water, and when he is boyled put him in an earthen Pot or Pan into Water and Salt, for that will make him white, and season the flesh, for you must not put Salt in the boyling, for that will make it black, then take a quart of the same broth, and a quart of white wine; boyl them together to make some drink for it, put into it two or three Bay leaves, when it is cold uncloathe the Pig, and put it into the same drink, & it will continue a quarter of a year. It is a necessary Dish in any Gentlemans House; when you serve it in, serve it with greene Fennell, as you doe Sturgion with Vinegar in Saucers.

_To make a Virginia Trout._

Take Pickled Herrings, cut off their Heads, and lay the bodies two dayes and nights in water, then wash them well, then season them with Mace, Cinamon, Cloves, Pepper, and a little Red Saunders, then lay them close in a pot with a little onyon strewed small upon them, and cast between every Layer; when you have thus done, put in a pint of Clarret-Wine to them, and cover them with a double paper tyed on the pot, and set them in the oven with houshould-bread. They are to be eaten cold.

_To make a fat Lamb of a Pig._

Take a fat Pig and scald him, and cut off his head, slit him and trusse him up like a Lamb, then being slit through the middle, and flawed, then parboyle him a little, then draw him with parsley as you do a Lamb, then roast it and dridge it, and serve it up with Butter, Pepper, and Sugar.

_To make Rice Pancakes._

Take a pound of Rice, and boyle it in three quarts of water till it be very tender, then put it into a pot covered close, and that will make a Jelly, then take a quart of Cream or new Milk, put it scalding hot to the Rice, then take twenty Eggs, three quarters of a pound of melted Butter, a little Salt, stirre all these well together, put as much flowre to them as will make them hold frying, they must be fryed with Butter, they must be made overnight, best.

_Mrs._ Dukes _Cake._

Take a quarter of a peck of the finest flour, a pint of Cream, ten yolks of Eggs well beaten, three quarters of a pound of butter gently melted, pour on the floure a little Ale-yeast, a quarter of a pint of Rose water, with some Muske, and Amber-grece dissolved in it, season all with a penny worth of Mace and Cloves, a little Nutmeg finely beaten, Currans one pound and a halfe, Raisins of the Sun stoned, and shred small one pound, Almonds blanch'd and beaten, halfe a pound, beat them with Rosewater to keep them from Oyling: Sugar beaten very small, half a pound; first mingle them, knead all these together, then let them lie a full houre in the Dough together, then the Oven being made ready, make up your Cake, let not the oven be too hot, nor shut up the mouth of it too close, but stir the Cake now and then that it may bake all a like, let it not stand a full hour in the Oven. Against you draw it have some Rose water and Sugar finely beaten, and well mixed together to wash the upper side of it, then set it in the Oven to dry, when you draw it out, it will shew like Ice.

_To make fine Pancakes fryed without Butter, or Lard._

Take a Pint of Creame, six new layd Eggs, beat them very well, put in a quarter of a Pound of Sugar, one Nutmeg or beaten mace which you please, as much floure as will thicken them almost as thick as for ordinary Pancakes, your Pan must be cleane wiped with a Cloth, when it is reasonably hot, put in your Butter, or thick or thin as you please, to fry them.

_To pot Venison._

Take a haunch of Venison not hunted, and bone it, then take three ounces of Pepper beaten, twelve Nutmegs, with a handfull of Salt, and mince them together with Wine Vinegar, then wet your Venison with Wine Vinegar and season it, then with a knife make holes on the lean sides of the Hanch, and stuff it as you would stuff Beef with Parsley, then put it into the Pot with the fat side downward then clarifie three pound of Butter, and put it thereon, and Past upon the Pot, and let it stand in the Oven five or six hours, then take it out, and with a vent presse it down to the bottom of the Pot, and let it stand till it be cold, then take the Gravy of the top of the Pot and melt it, and boyle it halfe away and more, then put it in again with the Butter on the top of the Pot.

_To make a Marchpan; to Ice him, &c._

Take two pound of Almonds blanched, & beaten in a stone Morter till they begin to come to a fine Past, and take a pound of sifted Sugar, and put it in the Morter with the Almonds, and so leave it till it come to a perfect Past, putting in now and then a Spoonfull of Rosewater to keep them from Oyling; when you have beaten them to a perfect Past cover the Marchpan in a sheet, as big as a Charger, and set an edge about as you do about a Tart, and a bottome of wafers under him; thus bake it in an oven or baking pan, when you see your marchpan is hard and dry, take it out and Ice him with Rosewater and sugar being made as thick as butter for Fritters; so spread it on him with a wing-feather; so put it into the Oven againe, and when you see it rise high, then take it out and garnish it with some pretty conceits made part of the same stuff, stick long cumfets uprigh in him so serve it.

_To make Jelly the best manner._

Take a Leg of Veale, and pare away the fat as clean as you can, wash it throughly, let it lie soaking a quarter of an hour or more, provided you first breake the bones, then take foure Calves feet, scald off the hair in boyling water, then slit them in two and put them to your Veale, let them boyle over the fire in a brasse pot with two Gallons of water or more acording to the proportion of your Veale, scum it very clean and often; so let it boyle till it comes to three Pintes or little more, then strain it through a cleane strainer, into a Bason, and so let it stand till it be through cold and well jellied, then cut it in peices with a Knife, and pare the top and the bottome of them, put it into a Skellet, take two ounces of Cynamon broken very small with your hand, three Nutmegs sliced, one race of Ginger, a large Mace or two, a little quantity of Salt, one Spoonfull of Wine Vinegar, or Rose-Vinegar, one pound and three quarters of Sugar, a Pint of Renish-wine, or white Wine, and the Whites of fifteen Eggs, well beaten; put all these to the Jelly, then set it on the fire, and let it seeth two or three walmes, ever stirring it as it seeths, then take a very clean Jelly bag, wash the bottom of it in a little Rose water, and wring it so hard that their remaine none behind, put a branch of Rosemary in the bottom of the bag, hang it up before the fire over a Bason; and pour the Jelly-bag into the Bason, provided in any case you stir not the Bag, then take Jelly in the Bason and put it into your bag again, let it run the second time, and it will be very much the clearer; so you may put it into your Gally-pots or Glasles which you please, and set them a cooling on bay salt, and when it is cold and stiffe you may use it at your pleasure, if you will have the jelly of a red colour use it as before, onely instead of Renish wine, use Claret.

_To make poore knights._

Cut two penny loaves in round slices, dip them in half a pint of Cream or faire water, then lay them abroad in a dish, and beat three Eggs and grated Nutmegs and sugar, beat them with the Cream then melt some butter in a frying pan, and wet the sides of the toasts and lay them in on the wet side, then pour in the rest upon them, and so fry them, serve them in with Rosewater, sugar and butter.

_To make Shrewsbury Cakes._

Take two pound of floure dryed in the Oven and weighed after it is dryed, then put to it one pound of Butter that must be layd an hour or two in Rose-water, so done poure the Water from the Butter, and put the Butter to the flowre with the yolks and whites of five Eggs, two races of Ginger, and three quarters of a pound of Sugar, a little salt, grate your spice, and it well be the better, knead all these together till you may rowle the past, then roule it forth with the top of a bowle, then prick them with a pin made of wood, or if you have a comb that hath not been used, that will do them quickly, and is best to that purpose, so bake them upon Pye plates, but not too much in the Oven, for the heat of the Plates will dry them very much, after they come forth of the Oven, you may cut them without the bowles of what bignesse or what fashion you please.

_To make beef like red Deer to be eaten cold._

Take a buttock of beef, cut it the long wayes with the grain, beat it well with a rowling pin, then broyl it upon the coals, a little after it is cold, draw it throw with Lard, then lay in some white wine Vinegar, Pepper, Salt, Cloves, Mace and Bay-leaves, then let it lie three or four dayes, then bake it in Rye past, and when it is cold fill it up with butter, after a fortnight it will be eaten.

_To make puffs._

Take a pint of Cheese Curds and drain them dry, bruise them small with the hand, put in two handfulls of floure, a little Sugar, three or four yolks of Egs, a little Nutmeg and Salt, mingle these together and make them little, like eyes, fry them in fresh butter, serve them up with fresh Butter and Sugar.

_To make a hash of Chickens._

Take six Chickens, quarter them, cover them almost with water, and season them with Pepper and Salt, and a good handfull of minced Parsly, and a little white-wine, when they are boyled enough, put six Eggs onely the yolks, put to them a little Nutmeg and Vinegar, give them a little wame or two with the Chickens, pour them altogether into the Dish and serve them in, when you put on the Eggs, and a good piece of Butter.

_To make an Almond Caudle._

Take three pints of Ale, boyle it with Cloves, Mace and sliced Bread into it, then have ready beaten a pound of blanched Almonds stamped in a Mortar with a little white-wine, then strain them out with a pint of white-wine, thick your Ale with it, sweeten it as you please, and be sure you skim the Ale well when it boyles.

_To make scalding Cheese towards the latter end of_ May.

Take your Evening Milke and put it into Boules, or Earthen Pans, then in the Morning, fleet off the Cream in a Boule by it selfe, put the fleet Milke into a Tub with the Morning Milk, then put in the nights Cream, and stir it together, and heat the Milk, and put in the Rennet; as for ordinary new Milk Cheese, it is to be made thick; when the Cheese is come, gather the Curd into a Cheese-cloath, and set the Whey on the fire till it be seething hot, put the Cheese in a Cloth into a Killar that hath a wafle in the bottome, and poure in the hot Whey, then let out that, and put in more till your Curd feele hard, then break the Curd with your hands, as small as you can, and put an handfull of Salt to it then put it into the Fat, thrune it at noon and at night, and next day put it into a Trough where Cheese is salted every day, and turne it as long as any will enter, then lay it on a Table or Shelfe all Summer; if you will have it mellow to eate within an yeare, it must be laid in Hay in the Spring; if to keep two yeares, let it dry on a Shelfe out of the Wind all the next Summer, and in Winter lay them in Hay a while, or lay them close one to another; I seldome lay any in Hay, I turne and rub them with a rotten cloth especially when they are old, once a week least they rot.

_To Pickle Purslaine._

Take Purslaine, stalks and all, boyl them tender in faire Water, then lay them drying upon linning Cloaths, then being dryed, put them into the Galley-pots and cover them with wine Vinegar mixt with Salt, and not make the Pickle so strong as for Cucumbers.

_FINIS._

THE TABLE TO the Compleat COOK.

_To make a Posset the Earle of_ Arundels way.

_To boyle a Capon larded with Lemons._

_To bake Red Deer._

_To make fine Pancakes fryed without Butter or Lard._

_To dresse a Pig the French manner._

_To make a Steak Pye with a French Pudding in the Pye._

_An excellent way for dressing Fish._

_To Fricate Sheeps feet._

_To Fricate Calves Chaldrons._

_To Fricate Campigneons._

_To make buttered_ Loaves.

_To marine Carps, Mullet, Gormet, Rochet, or Wale._

_To make a Calves Chaldron Pye._

_To make a Pudding of Calves Chaldron._

_To make a_ Banbury _Cake._

_To make a_ Devonshire _White Pot._

_To make Rice cream._

_To make a very good_ Oxfordshire _cake._

_To make a Pompion Pye._

_To make the best Sausages._

_To boyle fresh fish._

_To make friters._

_To make loaves of Cheese curd._

_To make fine Pyes after the French fashion._

_A singular good receipt for making a Cake._

_To make a great curd Loafe._

_To make buttered Loaves of Cheese curds._

_To make Cheese Loaves._

_To make Puffe._

_To make Elder Vinegar._

_To make good Vinegar._

_To make a collar of Beefe._

_To make an Almond Pudding._

_To boyle Creame with French Barly._

_To make Cheese cakes._

_To make a quaking Pudding._

_To pickle Cucumbers._

_To pickle broom buds._

_To keep Quinces all the yeare._

_To make a goosberry fool._

_To make an Oatmeale pudding._

_To make a green Pudding._

_To make good Sausages._

_To make toasts._

_A Spanish cream._

_To make clouted cream._

_A good cream._ _To make Pyramids cream._

_To make a sack cream._

_To boyl Pigeons._

_To make an apple tansey._

_A french barly cream._

_To make a Chicken or Pigeon Pye._

_To boyle a capon or hen._

_To make bals of Veal._

_To make Mrs._ Shelleyes _cake._

_To make Almond Jumbals._

_To make cracknels._

_To pickle Oysters._

_To boyl cream with codlings._

_To make the lady_ Abergaveers Cheese.

_To dresse snails._

_To boyl a rump of Beefe after the French fashion._

_An excellent way of dressing fish._

_To make fritters of Sheeps feet._

_To make dry Salmon calvert in the boyling._

_To make bisket bread._

_To make an Almond pudding._

_To make an Almond caudle._

_To make Almond bread._

_To make Almond cakes._

_Master_ Rudstones _posset._

_To boyle a capon with Ranioles._

_To make a bisque of carps._

_To boyle a Pike and an Eele together._

_To make an outlandish dish._

_To make a Portugal dish._

_To dresse a dish of Hartichockes._

_To dresse a Fillet of Veal the Italian way._

_To dresse soals._

_To make furmity._

_To make a patis or cabbage cream._

_To make Pap._

_To make Spanish Pap._

_To poach Eggs._

_A pottage of beefe Pallats._

_The_ Jacobins _pottage_

_To salt a Goose._

_A way of stewing Chickens or Rabbets._

_A pottage of Capons._

_A Carp pye._

_To boyle Ducks after the French fashion._

_To boyle a goose with sausages._

_To fry Chickens._

_To make a battalia Pye._

_To make a Chicken pye._

_To make a pye of a Calves head._

_To make Cream with Snow._

_To make minced Pyes._

_To drye Neates tongues._

_To make jelly of harts horn._

_To make Chickens fat in four or five dayes._

_To make Angelot._

_A Persian dish._

_To roast a shoulder of Mutton._

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

_To roast Oysters._

_To make a Sack Posset._

_Another_

_To make a Sack Posset without Milk or Creame._

_To make a stump pye._

_To make Mrs._ Leed _Cheese Cakes._

_To make taffaty tarts_

_To make fresh Cheese_

_To make Sugar Cakes or Jumballs_

_To hash a shoulder of Mutton_

_To dresse Flounders or Plaice with Garlick and Mustard_

_A turkish dish_

_To dresse a Pike_

_To dresse Oysters_

_To dresse Flounders_

_To dresse Snailes_

_To dresse pickle fish_

_To fricate beef Pallats_

_A Spanish Olio_

_To make a Spanish Olio._

_To make Metheglin_

_To make a sallet of smelts_

_To roast a Fillet Beefe_

_To make a sallet of a cold Hen or Capon._

_To stew Mushrumps_

_The Lord_ Conway _his receipt for the makeing of Amber-puddings_

_To make a Partridge tart_

_To keep venison all the yeare_

_To make Brawn_

_To roast a Pike_

_To sauce Eeles_

_To make sausages without skins_

_To dresse a Pike._

_To dresse Eeles_

_To boyle a pudding after the French fashion,_

_To make a fricate_

_To make a dish called Olives_

_To make an Olive Pye_

_The Countesse of_ Rutlands _Receipt of makeing a rare_ Banbury _Cake_

_An excellent Syllabub_

_To sauce a Pig_

_To make a Virginia trout_

_To make a fat Lamb of a Pig._

_To make Rice pancakes_

_Mrs._ Dukes _Cakes._

_To make fine Pancakes._

_To pot Venison_

_To make a Marchpan to ice him_

_To make jelly the best manner_

_To make poor Knights_

_To make Shrewsberry Cakes_

_To make Beefe like Red Deere to be eaten Cold_

_To make Puffe_

_To make a hash of Chicken_

_To make an Almond Caudle_

_To make scalding Cheese towards the latter end of_ May

_To pickle purslain_

FINIS.

_Courteous_ READER, _these Books following are Printed for_ Nath. Brook, _and are to be sold at his Shop at the Angell in_ Cornhill.

* * * * *

_Excellent Tracts in Divinity, Controversies, Sermons, Devotions._

The Catholique History collected and gathered out of Scripture, Councels, and Antient Fathers, in answer to Dr. _Vanes_ Lost Sheep returned home: by _Edward Chesensale_ Esq; _Octavo_.

2. Bishop _Morton_ on the Sacrament, in _Folio_.

3. The Grand Sacriledge of the Church of _Rome_, in taking away the sacred Cup from the Laity at the Lords Table; by Dr. _Featly_ D.D. _Quarto._

4. The Quakers Cause at second hearing, being a full answer to their Tenets.

5. Re-assertion of Grace: _Vindiciae Evangelii_, or the Vindication of the Gospell: a reply to Mr. _Anthony Burghess Vindiciae Legis_, and to Mr. _Ruthford_: by _Robert Town_.

6. Anabptists anatomized and silenced: or a dispute with Master _Tombs_, by Mr. _J. Crag_: where all may receive cleare satisfaction in that controversie, the best extant. _Octavo._

7. A Glimpse of Divine Light, being an explication of some passages exhibited to the Commissioners of _White Hall_ for Approbation of Publique Preachers, against _John Harrison_ of _Land Chap. Lancash._

8. The Zealous Magistrate: a Sermon by _T. Threscos_. _Quarto._

9. New Jerusalam, in a Sermon for the society of Astrologers, _Quarto_. in the year 1651.

10. Divinity no enemy to Astrology: A Sermon for the society of Astrologers, in the year 1653. by D. _Thomas Swadling_.

11. _Britannia Rediviva_, a Sermon before the Judges, _August_ 1648. by _J Shaw_ Minister of _Hull_.

12. The Princess Royal, in a Sermon before the Judges, _March_ 24. by _J Shaw_.

13. Judgement set, and books opened, Religion tried whether it be of God or Man, in severall Sermons: by _J Webster, Quarto_.

14. Israels Redemption, or the Prophetical History of our Saviours Kingdome on Earth: by _K. Marton_.

15. The Cause and Cure of Ignorance, Error and Prophaness: or a more hopefull way to Grace and Salvation: by K. _Young, Octavo_.

16. A Bridle for the Times, tending to still the murmuring, to settle the wavering, to stay the wandring, and to strengthen the fainting: by _J Brinsley_ of _Yarmouth_.

17. Comforts against the fear of death; wherein are discovered severall Evidences of the work of Grace: by _J Collins_ of _Norwich_.

18. _Jacobs_ Seed: or, the excellency of seeking God by prayer, by _Jer Burroughs_.

19. The form of Practical Divinity; or, the grounds of Religion in a Chatechistical way, by Mr. _Christopher Love_ late minister of the gospel: a useful piece.

20. Heaven and Earth shaken; a Treatice shewing how Kings and Princes, their Governments are turned and changed, by _J Davis_ Minister in _Dover_: admirably useful and seriously to be considered in these times.

21. The Treasure of the Soul; wherein we are taught, by dying to sin, to attain to the perfect love of God.

22. A Treatise of Contestation fit for these sad & troublesome times by _J. Hall_ Bishop of _Norwich_.

23. Select thoughts: or, choice helps for a pious spirit, beholding the excellency of her Lord Jesus; by _J. Hall_ Bishop of _Norwich_.

24. The Holy Order, or Fraternity of Mourners in Zion; to which is added, Songs in the night, or chearfulness under afflictions; by _J. Hall_ Bishop of _Norwich_.

25. The Celestial Lamp, enlightening every distressed Soul from the depth of everlasting darkness; by _T. Fetisplace_.

_Admirable and learned Treatises of Occult Sciences in Philosophy, Magick, Astrology, Geomancy, Chymistry, Physiognomy, and Chyromancy._

26. Magick & Astrology vindicated by _H. Warren_

27. _Lux Veritatis_, Judicall Astrology vindicated and demonology confuted; by _W. Ramsey_ Gent.

28. An Introduction to the Tentonick Philosophy; being a determination of the Original of the Soul: by _C. Hotham_ Fellow of _Peter-House_ in _Cambridge_.

29. _Curnelius Agrippa_, his fourth book of Occult Philosophy, or Geomancy: Magical Elements o _Peter de Abona_, the nature of Spirits: made English by _R Turner_.

30. _Paracelsus_ Occult Philosophy, of the Misteries of Nature, and his Secret Alchimy.

31. An Astrological Discourse with Mathematical Demonstrations; proving the influence of the Planets and fixed Stars upon Elementary Bodies: by Sir _Chr. Heydon_ Knight.

32. _Merlinus Anglicus Junior_; the English Merlin revived: or a Prediction upon the Affairs of Christendome, for the year 1644, by _W. Lilly_.

33. Englands Prophetical Merlin; foretelling to all Nations of _Europe_, till _1663_. the actions depending upon the influences of the Conjunction of _Saturn_ and _Jupiter_ 1642. by _W. Lilly_.

34. The Starry messenger: or an Interpretation of that strange apparition of three Suns seen in _London_, the 19 of _November_ 1644, being the birthday of King _Charles_: by _W. Lilly_.

35. The Worlds Catastrophe: or _Europes_ many Mutations, untill 1666, by _W. Lilly_.

36. An Astrological Prediction of the Occurrences in _England_; part of the years 1648, 1649, 1650. by _W. Lilly_.

37. Monarchy or no Monarchy in _England_: the Prophesie of the white King, _Grebner_ his Prophesie, concerning _Charles_, Son of _Charles_, his greatness; illustrated with several Hieroglyphicks: by _W. Lilly_.

38. _Annus Tenebrosus_, or the Dark Year, or Astrological Judgements upon two Lunary Eclipses, and one admirable Eclipse of the Sun in _England_ 1652. by _W. Lilly_.

39. An easie and familiar Method, whereby to judge the effects depending on Eclipses: by _W. Lilly_.

40. Supernatural Sights and Apparitions seen in _London, June 30_ 1644. by _W. Lilly_: as also all his Works in a volumn.

41. _Catastrophe Magnatum_: an Ephemerides for the year 1652. by _N. Culpeper_.

42. _Teratologia_; or, a discovery of Gods Wonders, manifested by bloody raine and waters, by _I.S._

43. Chyromancy; or the Art of divining by the lines egraven in the hand of man, by dame nature in 19. Genitures; with a Learned Discourse of the Soul of the World; by _G. Wharton_ Esq.

44. The admired piece of Physiognomy, and Chyromancy, Metoposcopy, and Simmetricall Proportions, and Signal moles of the Body, and Interpretation of Dreams: to which is added the art of Memory, illustrated with figures: by _R. Sanders_, in _Folio_.

45. The no less exquisite then admirable Work, _The atrum chemicum Britannicum_; containing several Poetical pieces of our famous English Philosophers, who have written the Hermitique Mysteries in their own antient Language; faithfully collected into one Volumn, with Annotations thereon: by the Indefatigable Industry of _Elias Ashmole_ Esq; illustrated with Figures.

_Excellent Treatises in the Mathematicks, Geometry of Arithmetick, Surveying, and other Arts or Mechannicks._

46. The incomparable Treatise of _Tactometria, sev. Tetagmenometria_; or, the Geometry of Regulars, practically proposed, after a new and most expeditious manner, (together with the Natural or Vulgar, by way of Mensural comparison) and in the Solids, not only in respect of Magnitude or Demension, but also of Gravity or Ponderosity, according to any Metall assigned: together with useful experiments of Measures & Weights, observations on Gauging, useful for those are practised in the Art Metricald: by _T. Wibard_.

47. _Tectonicon_, shewing the exact measuring of all manner of Land, Squares, Timber Stone, Steeples, Pillars, Globes; as also the making and use of the Carpenters Rule &c. fit to be known by all Surveyors, Land-meters, Joyners, Carpenters, and Masons: by _L. Digges_.

48. The unparalleld work for ease & expedition, instituted, The exact Surveyor: or, the whole Art of Surveying of Land, shewing how to plot all manner of Grounds, whether small Inclosures, Champain, Plain, Wood-Lands, or Mountains, by the Plain Table; as also how to finde the Area, or Content of any Land, to Protect, Reduce or Divide the same; as also to take the Plot or Cart, to make a map of any Manner, whether according to _Rathburne_, or any other Eminent Surveyors Method: a Booke excellently useful for those that sell, purchase, or are otherwise employed about Buildings; by _J. Eyre_.

49. _Moor's_ Arithmetick: discovering the secrets of that Art, in Number and Species; in two Books, the first teaching by precept and example, the Operations in numbers, whole and broken. The Rules of Practice, Interest, and performed in the more facil manner by Decimals, then hitherto hath been published; the excellency and new practice and use of Logarithmes, _Nepayres Bones_. The second the great Rule of _Algebra_, in Species, resolving all Arithmetical Questions by Supposition.

50. The golden Treatise of Arithmetick, Natural and Artificial, or Decimals; the Theory & Practice united in a simpathetical Proportion, betwixt lines and Numbers, in their Quantities and Qualities, as in respect of Form, Figure, Magnitude and Affection; demonstrated by Geometry, illustrated by Calculations, and confirmed with variety of Examples in every Species; made compendious and easie for Merchants, Citizens, Sea-men, Accomptants, &c. by _Th. Wilsford_ Corrector of the last Edition of Record.

51. Semigraphy, or the Art of Short-Writing, as it hath been proved by many hundreds in the City of _London_, and other places, by them practised, and acknowledged to be the easiest, exactest, and swiftest method; the meanest capacity by the help of this Book, with a few hours practice, may attaine to a perfection in this Art: by _Jer. Rich_ Author and Teacher thereof, dwelling in _Swithings Lane_ in _London_.

52. Milk for Children; a plain and easie method teaching to read and write, usefull for Schools and Families, by _L. Thomas_, D.D.

53. The Painting of the Ancients; the History of the beginning, progress, and consummating of the practice of that noble Art of Painting; by _F. Junius_

_Excellent and approved Treatises in Physick, Chyrurgery, & other more familiar Experiments in Cookery, Preserving, &c._

54. _Culpeper's Semiatica uranica_, his Astrological judgement of Diseases from the decumbiture of the sick, much enlarged: the way and manner of finding out the cause, change, and end of the Disease; also whether the sick be likely to live or dye, & the time when recovery or death is to be expected, according to the judgement of _Hipocrates_, and _Hermes Trismegistus_; to which is added Mr. _Culpeper_'s censure of Urines.

55. _Culpeper_'s last Legacy, left to his Wife for the publick good, being the choicest and most profitable of those secrets in Physick and Chyrurgery; which whilst he lived, were lockt up in his breast, and resolved never to be published till after his death.

56. The Yorkshire Spaw; or the virtue and use of that water in curing of desperate diseases, with directions and rules necessary to be considered by all that repair thither.

57. Most approved Medicines and Remedies for the diseeses in the body of Man: by _A. Read_ Dr. in Physick.

58. The Art of Simpling: an introduction to the knowledg of gathering of Plants, wherein, the definitions, divisions, places, descriptions, differences, names, virtues, times of gathering, uses, tempratures of them are compendiously discoursed of: also a discovery of the lesser World, by _W. Coles_.

59. _Adam_ in Eden, or Natures Paradise: the History of Plants, Herbs and Flowers, with their several original names, the places where they grow, their descriptions and kindes, their times of flourishing and decreasing; as also their several signatures, anatomical appropriations, and particular physical virtues; with necessary Observations on the seasons of planting and gathering of our English plants. A work admirably useful for Apothecaries, Chyrurgeons, and other Ingenuous persons, who may in this Herbal finde comprised all the English physical simples, that _Gerard_ or _Parkinson_, in their two voluminous Herbals have discoursed of, even so as to be on emergent occasions their own physitians, the ingredients being to be be had in their own fields & gardens, Published for the general good by _W. Coles_ M.D.

60. The Compleat Midwive's practice, in the high & weighty concernments of the body of Mankinde: or perfect Rules derived from the experiences and writings, not onely of our English, but the most accomplisht and absolute practices of the French, Spanish, Italians, and other Nations; so fitted for the weakest capacities, that they may in a short time attain to the knowledge of the whole art; by _Dr._ T.C. with the advice of others, illustrated with Copper figures.

61. The Queens Closet opened: incomparable secrets in Physick, Chyrurgery, Preserving, Candying, and Cookery; as they were presented to the queen by the most experienced persons of our times; many whereof were honour'd with her own practice.

_Elegant Treatises in Humanity, History, Romances, & Poetry_.

62, Times Treasury, or Academy, for the accomplishment of the English Gentry in Arguments of Discourse, Habit, Fashion, Behaviour, &c. all summed up in Characters of Honour: by _R. Brathwait_, Esq.

63. _Oedipus_, or the Resolver of the secrets of love, and other natural Problemes, by way of Question and Answer.

64. The admirable and most impartial history of _New England_, of the first plantation there, in the year 1628. brought down to these times; all the material passages performed there, exactly related.

65. The Tears of the Indians: the History of the bloody and most cruel proceedings of the Spaniards in the Islands of _Hispaniola, Cuba, Jamaica, Mexico, Peru_, and other places of the West Indies; in which to the life, are discovered the tyrannies of the Spaniards, as also the justnesse of our War so successfully managed against them.

66. The illustrious Sheperdess. The Imperious Brother: written originally in Spanish by that incomparable wit, _Don John Perez de Montalban_; translated at the request of the Marchioness of _Dorchester_, and the countess of _Strafford_: by _E.P._

67. The History of the Golden Ass, as also the Loves of Cupid and his Mistress _Psiche_: by _L. Apulcius_ translated into English.

68. The unfortunate Mother: a tragedy by _T.N._

69. The Rebellion, a Comedy by _T. Rawlins_.

70. The tragedy of _Messalina_ the insatiate Roman Empress: by _N. Richards_.

71. The Floating Island: a Trage-Comedy, acted before the King, by the students of Christs-Church in _Oxon_; by that renowned wit, _W. Strode_ the Songs were set by Mr. _Henry Lawes_.

72. _Harvey's_ Divine Poems: the History of _Balaam_, of _Jonah_, and of St. _John_ the Evangelist.