Chapter VI: Front Matter (6)

Take fine Flower, and mix it very well with new Ale Yest, and make it very stiff, then make it into little Cakes, and roul them very thin, then lay them on an Iron to bake, or on a baking stone, and make but a slow fire under it, and as they are baking, take them and turn the edges of them round on the Iron, that they may bake also, one quarter of an hour will bake them; a little before you take them up, turn them on the other side, only to flat them; for if you turn them too soon, it will hinder the rising, the Iron or Stone whereon they are baked, must stand at a distance from the fire.

140. _To make a rare Lamb Pie._

Take a Leg of Lamb, and take the meat clean out of it at the great end, but keep the skin whole, then press the Meat in a Cloth, and mince it small, and put as much Beef Suet to it as the Meat in weight, and mince it small, then put to it Naples Bisket grated fine, season it with beaten Spice, Rosewater, and a little Salt, then put in some Candied Limon Pill, Orange Pill, and Citron Pill shred small, and some Sugar, then put part of the Meat into the skin, then having your Pie in readiness, and Butter in the bottom, lay in this Meat, then take the rest of your Meat, and make it into Balls or Puddings with yolks of Eggs, then lay them into the Pie to fill up the Corners, then take Candied Orange, Limon and Citron Pill, cut in long narrow slices and strew over it; you may put in Currans and Dates if you please, then lay on Butter, and close up your Pie and bake it, and leave a Tunnel, when it is baked, put in Sack, Sugar, yolks of Eggs and Butter heat together, if you put in Marrow, it will be the better.

141. _To fry Garden Beans._

Boil them and blanch them, and fry them in Sweet Butter, with Parsley and shred Onions and a little Salt, then melt Butter for the Sauce.

142. _To make a Sorrel Sallad._

Take a quantity of French Sorrel picked clean and washed, boil it with water and a little Salt, and when it is enough, drain it and butter it, and put in a little Vinegar and Sugar into it, then garnish it with hard Eggs and Raisins.

143. _To make good cold Sallads of several things._

Take either Coleflowers, or Carrots, or Parsneps, or Turneps after they are well boiled, and serve them in with Oil, Vinegar and Pepper, also the Roots of red Beets boiled tender are very good in the same manner.

144. _To make the best sort of Pippin Paste._

Take a pound of raw Pippins sliced and beaten in a Mortar, then take a pound of fine Sugar and boil it to a candy height with a little fair water, then put in your Pippins, and boil it till it will come from the bottom of the Posnet, but stir it for fear it burn.

145. _To make Sauce for a Leg of Veal rosted._

Take boiled Currans, and boiled Parsley, and hard Eggs and Butter and Sugar hot together.

146. _To make Sauce for a Leg of Mutton rosted with Chesnuts._

Take a good quantity of Chesnuts, and boil them tender, then take the shells off, and bruise them small, then put to them Claret Wine, Butter and a little Salt, so put it into the Dish to the Meat, and serve it in.

147. _To keep Quinces white, either to preserve whole, or for white Marmalade or Paste._

Coddle them with white Wine and Water, and cover them with sliced Pippins in the Codling.

148. _To make little Pasties with sweet Meats to fry._

Make some Paste with cold water, butter and flower, with the yolk of an Egg, then roul it out in little thin Cakes, and lay one spoonful of any kind of Sweet meats you like best upon every one, so close them up and fry them with Butter, and serve them in with fine Sugar strewed on.

149. _To boil a Capon on the French fashion._

Boil your Capon in water and salt, and a little dusty Oatmeal to make it look white, then take two or three Ladles full of Mutton Broth, a Faggot of sweet herbs, two or three Dates cut in long pieces, a few parboiled Currans, and a little whole Pepper, a little Mace and Nutmeg, thicken it with Almonds; season it with Verjuice, Sugar, and a little sweet Butter, then take up your Capon and lard it well with preserved Limon, then lay it in a deep Dish, and pour the broth upon it; then Garnish your Dish with Suckets and preserved Barberries.

150. _To Souce a Pike, Carp or Bream._

Draw your Fish, but scale it not, and save the Liver of it; wash it very well, then take white Wine, as much water again as Wine, boil them together with whole Spice, Salt and a bundle of sweet Herbs, and when boiles put in your Fish, and just before it a little Vinegar; for that will make it crisp: when it is enough, take it up and put it into a Trey, then put into the Liquor some whole Pepper, and whole Ginger, and when it is boiled enough, take it off and cool it, and when it is quite cold, put in your Fish, and when you serve it in, lay some of the Jelly about the Dish sides, and some Fennel and Sawcers of Vinegar.

151. _To boil a Gurnet on the French fashion._

Draw your Gurnet and wash it, boil it in water and salt and a bundle of sweet herbs; when it is enough, take it up and put it into a Dish with Sippets over a Chafingdish of Coals; then take Verjuice, Butter, Nutmeg and Pepper, and the yolks of two Eggs, heat it together, and pour over it; Garnish your Dish as you please.

152. _To rost a Leg of Mutton on the French fashion._

Take a Leg of Mutton, and pare off all the Skin as thin as you can, then lard it with sweet Lard, and stick it with Cloves, when it is half rosted, cut off three or four thin pieces, and mince it with sweet herbs, and a little beaten Ginger, put in a Ladle full of Claret wine, and a little sweet butter, two sponfuls of Verjuice and a little Pepper, a few Capers, then chop the yolks of two hard Eggs in it, then when these have stewed a while in a Dish, put your bonie part which is rosted into a Dish, and pour this on it and serve it in.

153. _To rost a Neats tongue._

Chop sweet herbs fine with a piece of raw Apple, season it with Pepper and Ginger, and the yolk of an Egg made hard and minced small, then stuff your Tongue with this, and rost it well, and baste it with Butter and Wine; when it is enough, take Verjuice, Butter, and the Juice of a Limon, and a little Nutmeg, then Dish your Tongue and pour this Sauce over it and serve it in.

154. _To boil Pigeons with Rice._

Take your Pigeons and truss them, and stuff their bellies with sweet herbs, then put them into a Pipkin with as much Mutton broth as will cover them, with a blade of Mace and some whole Pepper; boil all these together until the Pigeons be tender, and put in Salt:

Then take them from the fire, and scum off the Fat very clean, then put in a piece of sweet Butter, season it with Verjuice, Nutmeg and a little Sugar, thicken it with Rice boiled in sweet Cream. Garnish your Dish with preserved Barberries and Skirret Roots boiled tender.

155. _To boil a Rabbit._

Take a large Rabbit, truss it and boil it with a little Mutton Broth, white Wine and a blade of Mace, then take Lettuce, Spinage, and Parsley, Winter-Savory and sweet Marjoram, pick all these and wash them clean, and bruise them a little to make the Broth look green, thicken it with the Crust of a Manchet first steeped in a little Broth, and put in a little sweet Butter, season it with Verjuice and Pepper, and serve it to the Table upon Sippets; Garnish the Dish with Barberries.

156. _To boil a Teal or Wigeon._

Parboil either of these Fowls and throw them into a pail of fair Water, for that taketh away the Rankness, then rost them half, and take them from the fire, and put sweet herbs in the bellies of them, and stick the Brests with Cloaves, then put them in a Pipkin with two or three ladles full of Mutton broth, very strong of the Meat, a blade of whole Mace, two or three little Onions minced small; thicken it with a Toast of Houshold bread, and put in a little Butter, then put in a little Verjuice, so take it up and serve it.

157. _To boil Chickens or Pigeons with Goosberries or Grapes._

Boil them with Mutton Broth and white Wine, with a blade of Mace and a little Salt, and let their bellies be filled with sweet herbs, when they are tender thicken the Broth with a piece of Manchet, and the yolks of two hard Eggs, strained with some of the Broth, and put it into a deep Dish with some Verjuice and Butter and Sugar, then having Goosberries or Grapes tenderly scalded, put them into it, then lay your Chickens or Pigeons into a Dish, and pour the Sauce over them, and serve them in.

158. _A made Dish of Rabbits Livers._

Take six Livers and chop them fine with sweet herbs and the yolks of two hard Eggs, season it with beaten Spice, and Salt, and put in some plumped Currans, and a little melted Butter, so mix them very well together, and having some Paste ready rouled thin, make it into little Pasties and fry them, strew Sugar over them and serve them.

159. _To make a Florentine with the Brawn of a Capon, or the Kidney of Veal._

Mince any of these with sweet Herbs, then put in parboiled Currans, and Dates minced small, and a little Orange or Limon Pill which is Candied shred small, season it with beaten Spice and Sugar, then take the yolks of two hard Eggs and bruise them with a little Cream, a piece of a short Cake grated, and Marrow cut in short pieces, mix all these together with the forenamed Meat, and put in a little Salt and a little Rosewater, and bake it in a Dish in a Puff-Past, and when you serve it strew Sugar over it.

160. _A Friday Pie without Fish or Flesh._

Wash a good quantity of green Beets, and pluck out the middle string, then chop them small, with two or three ripe Apples well relished, season it with Pepper, Salt, and Ginger, then add to it some Currans, and having your Pie ready, and Butter in the bottom, put in these herbs, and with them a little Sugar, then put Butter on the top, and close and bake it, then cut it up, and put in the juice of a Limon and Sugar.

161. _To make Umble Pies._

Boil them very tender, and mince them very small with Beef Suet and Marrow then season it with beaten Spice and Salt, Rosewater and Sugar and a little Sack, so put it into your Paste with Currans and Dates.

162. _To bake Chickens with Grapes._

Scald your Chickens and truss them, and season them with Pepper, Salt and Nutmeg, and having your Pie ready, and Butter laid in the bottom, put in your Chickens, and then more butter, and bake them with a thin Lid on your Pie, and when it is baked, put in Grapes scalded tender, Verjuice, Nutmeg, Butter and Sugar, and the Juice of an Orange; so serve it in.

163. _To make a good Quince-Pie._

Take your fairest Quinces and Coddle them until a straw will run through them, then core them and pare them, then take their weight in fine Sugar, and stuff them full of Sugar, then having your Pie ready, lay in your Quinces, and strew the rest of your Sugar over them, and put in some whole Cloves and Cinamon, then close it, and bake it; you must let it stand in the Oven four or five hours; serve it in cold and strew on Sugar.

164. _To make Tarts of Pippins._

Having some Puff-Past ready in a Dish or Pan, lay in some preserved Pippins which have Orange Pill in them, and the Juice of Orange or Limon, so close them and bake them a little.

165. _To make a good pie of Beef._

Take the Buttock of a fat Oxe, slice it thin, mince it small and beat it in a Mortar to a Paste, then lard it very well with Lard, and season it with beaten Spice, then make your Pie, and put it in with some Butter and Claret Wine, and so bake it well, and serve it in cold with Mustard and Sugar, and garnish it with Bay-leaves.

166. _To bake a Swan._

Scald it and take out the bones, and parboil it, then season it very well with Pepper, Salt and Ginger, then lard it, and put it in a deep Coffin of Rye Paste with store of Butter, close it and bake it very well, and when it is baked, fill up the Vent-hole with melted Butter, and so keep it; serve it in as you do the Beef-Pie.

167. _To bake a Turkey or Capon._

Bone the Turkey but not the Capon, parboil them, and stick Cloves on their brests, lard them and season them well with Pepper and Salt, and put them in a deep Coffin with good store of Butter, and close your Pie, and bake it, and soak it very well; when it is baked, fill it up with melted Butter, and when it is quite cold, serve it in and eat it with Mustard and Sugar: garnish it with Bay Leaves.

168. _To make Fritters._

Take the Curds of a Sack Posset, the Yolks of six Eggs, and the Whites of two, with a little fine Flower to make it into a thick Batter, put in also a Pomewater cut in small pieces, some beaten Spice, warm Cream, and a spoonful of Sack, and a little strong Ale; mingle all these very well, and beat them well, and fry them in very hot Lard, and serve them in with beaten Spice and fine Sugar.

169. _To bake Woodcocks, Black-birds Sparrows or Larks._

Truss and parboil them, then season them with Pepper and Salt, and put them into a Pie with good store of Butter, and so bake them, then fill them up with Butter.

170. _To bake a Goose._

Bone your Goose and parboil it, and season it with Pepper and Salt, and lay it into a deep Coffin with good store of Butter top and bottom, then bake it very well, and when it is baked, fill up the pie at the Vent-hole with melted Butter, and so serve it in with Mustard and Sugar and Bay-Leaves.

171. _To make Pancakes so crisp as you may set them upright._

Make a dozen or a score of them in a little Frying-pan, no bigger than a Sawcer, then boil them in Lard, and they will look as yellow as Gold, and eat very well.

172. _To make blanched Manchet._

Take six Eggs, half a Pint of sweet cream, and a penny Manchet grated, one Nutmeg grated, two spoonfuls of Rosewater, and two Ounces of Sugar, work it stiff like a Pudding, then fry it in a very little frying-pan, that it may be thick.

Fry it brown, and turn it upon a Pie-Plate; cut it in quarters and strew Sugar on it and serve it in.

173. _To make a sierced Pudding._

Mince a Leg of Mutton with sweet herbs, and some Suet, make it very fine, then put in grated Bread, minced Dates, Currans, Raisins of the Sun stoned, a little preserved Orange or Limon, and a few Coriander seeds bruised, Nutmeg, Ginger, and Pepper, mingle all together with Cream and raw Eggs wrought together like a Paste, and bake it, and put for Sauce the yolk of an Egg, Rosewater, Sugar and Cinamon, with a little Butter heat together, when you serve it in, stick it with Almonds and Rosemary; you may boil it also if you please, or rost some of in a Lambs Cawl.

174. _To make a Fricasie of Eggs._

Beat twelve Eggs with Cream, Sugar, beaten spice and Rosewater, then take thin slices of Pomewater Apple, and fry them well with sweet Butter; when they are enough, take them up, and cleanse your pan, then put in more butter and make it hot, and put in half your Eggs and fry them; then when the one side is fryed lay your Apples all over the side which is not fryed, then pour in the rest of your Eggs, and then turn it and fry the other side, then serve it in with the Juice of an Orange and Butter, and Sugar.

175. _To make a_ Cambridge_-Pudding._

Take grated bread searced through a Cullender, then mix it with fine Flower, minced Dates, Currans, beaten Spice, Suet shred small, a little salt, sugar and rosewater, warm Cream and Eggs, with half their Whites; mould all these together with a little Yest, and make it up into a Loaf, but when you have made it in two parts, ready to clap together, make a deep hole in the one, and put in butter, then clap on the other, and close it well together, then butter a Cloth and tie it up hard, and put it into water which boiles apace, then serve it in with Sack, Butter and Sugar.

You may bake it if you please in a baking-pan.

176. _To make a Pudding of Goose Blood._

Save the blood of a Goose, and strain it, then put in fine Oatmeal steeped in warm Milk, Nutmeg, Pepper, sweet Herbs, Sugar, Salt, Suet minced fine, Rosewater, Limon Pill, Coriander seeds, then put in some Eggs, and beat all these together very well, then boil them how you do like, either in a buttered Cloth or in Skins, or rost it within the Neck of the Goose.

177. _To make Liver Puddings._

Take a Hogs Liver boiled and cold, grate it like Bread, then take new Milk and the Fat of a Hog minced fine, put it to the Bread and the Liver, and divide it into two parts, then dry herbs or other if you can minced fine, and put the Herbs into one part with beaten Spice, Anniseeds, Rosewater, Cream and Eggs, Sugar and Salt, so fill the Skins and boil them.

To the other part put preserved Barberries, diced Dates, Currans, beaten Spice, Salt, Sugar, Rosewater, Cream and Eggs, so mix them well together, and fill the Skins and boil them.

178. _To make a Chiveridge Pudding._

Take the fattest Guts of your Hog clean scoured, then fluff them with beaten Spice and sliced Dates, sweet herbs, a little Salt, Rosewater, Sugar, and two or three Eggs to make it slide; so fill them, tie them up like Puddings and boil them; when they are enough serve them.

179. _To make Rice Puddings in Skins._

Take two quarts of Milk and put therein as it is yet cold, two good handfuls of Rice clean picked and washed, set it over a slow fire and stir it often, but gently; when you perceive it to swell, let it boil apace till it be tender and very thick, then take it from the fire, and when it is cold, put in six Eggs well beaten, some Rosewater and Sugar, beaten Spice and a little Salt, preserved Barberries and Dates minced small, some Marrow and Citron Pill; mingle them well together and fill your Skins, and boil them.

180. _To make a stewed Pudding._

Take the yolks of three Eggs and one White, six spoonfuls of sweet Cream, a little beaten spice, and a quarter of a pound of Sewet minced fine, a quarter of a pound of Currans, and a little grated bread, Rosewater, Sugar and Salt; mingle them well together, and wrap them up in little pieces of the Cawl of Veal, and fasten them with a little stick, and tie each end with a stick, you may put four in one dish, then take half a pint of strong Mutton Broth, and 6 spoonfuls of Vinegar, three or four blades of large Mace, and one Ounce of Sugar, make this to boil over a Chafingdish of Coals, then put in your Puddings, and when they boil, cover them with another Dish, but turn them sometimes, and when you see that they are enough, take your Puddings and lay them in a warm Dish upon Sippets, then add to their Broth some Sack, Sugar, and Butter, and pour over them; garnish your Dish with Limon and Barberries.

181. _To make a_ Sussex _Pudding._

Take a little cold Cream, Butter and Flower, with some beaten Spice, Eggs, and a little Salt, make them into a stiff Paste, then make it up in a round Ball, and as you mold it, put in a great piece of Butter in the middle; and so tye it hard up in a buttered Cloth, and put it into boiling water, and let it boil apace till it be enough, then serve it in, and garnish your dish with Barberries; when it is at the Table cut it open at the top, and there will be as it were a Pound of Butter, then put Rosewater and Sugar into it, and so eat it.

In some of this like Paste you may wrap great Apples, being pared whole, in one piece of thin Paste, and so close it round the Apple, and throw them into boiling water, and let them boil till they are enough, you may also put some green Goosberries into some, and when either of these are boiled, cut them open and put in Rosewater Butter and Sugar.

182. _To make_ French _Puffs._

Take Spinage Parsley and Endive, with a little Winter savory, and wash them, and mince them very fine; season them with Nutmeg, Ginger and Sugar, season them with Eggs, and put in a little Salt, then cut a Limon into thin round slices, and upon every slice of Limon lay one spoonful of it.

Then fry them, and serve them in upon some Sippets, and pour over them Sack, Sugar and butter.

183. _To make Apple Puffs._

Take a Pomewater, or any other Apple that is not hard or harsh in taste, mince it with a few Raisins of the Sun stoned, then wet them with Eggs, and beat them together with the back of a Spoon, season them with Nutmeg, Rosewater, Sugar, and Ginger, drop them into a frying pan with a Spoon into hot Butter, and fry them, then serve them in with the juice of an Orange and a little Sugar and Butter.

184. _To make Kickshaws, to bake or fry in what shape you please._

Take some Puff-paste and roul it thin, if you have Moulds work it upon them with preserved Pippins, and so close them, and fry or bake them, but when you have closed them you must dip them in the yolks of Eggs, and that will keep all in; fill some with Goosberries, Rasberries, Curd, Marrow, Sweet-breads, Lambs Stones, Kidney of Veal, or any other thing what you like best, either of them being seasoned before you put them in according to your mind, and when they are baked or fryed, strew Sugar on them, and serve them in.

185. _To make an_ Italian _Pudding._

Take a penny white loaf and pare off the crust, then cut it like Dice, then take some Beef Suet shred small, and half a pound of Raisins of the Sun stoned, with as many Currans, mingle them together and season them with beaten Spice and a little Salt, wet them with four Eggs, and stir them gently for fear of breaking the Bread, then put it in a dish with a little Cream and Rosewater and Sugar, then put in some Marrow and Dates, and so butter a dish and bake it, then strew on Sugar and serve it.

186. _To hash Calves Tongues._

Boil them tender and pill them, then lard them with Limon Pill, and lard them also with fat Bacon, then lay them to the Fire and half rost them; then put them in a Pipkin with Claret Wine, whole Spice and sliced Limon, and a few Caraway Seeds, a little Rosemary and a little Salt, boil all together and serve them in upon Toasts. Thus you may do with Sheeps Tongues also.

187. _To boil a Capon._

Take strong Mutton Broth, and truss a Capon, and boil him in it with some Marrow and a little Salt in a Pipkin, when it is tender, then put in a pint of White Wine, half a pound of Sugar, and four Ounces of Dates stoned and sliced, Potato Roots boiled and blanched, large Mace and Nutmeg sliced, boil all these together with a quarter of a pint of Verjuyce, then dish the Capon, and add to the Broth the yolks of six Eggs beaten with Sack, and so serve it; garnish dish with several sorts of Candied Pills and Preserved Barberries, and sliced Limon with Sugar upon every slice.

188. _To boil a Capon with Rice._

Truss your Capon and boil him in water and salt, then take a quarter of a pound of Rice, first boiled in Milk, and put in with some whole Spice and a little Salt, when it is almost enough put in a little Rosewater, and half a pound of Almonds blanched and beaten, strain them in, and put in some Cream and Sugar, then when your Capon is enough, lay it in a dish, and pour the Broth thereon; garnish your Dish as you please, and serve it in.

189. _To boil a Capon with Pippins._

Parboil your capon after it is trussed, then put it into a pipkin with Mutton Broth and Marrow, and a little Salt, with a quart of White-Wine, a little Nutmeg and Dates stoned and sliced, then put in a quarter of a pound of fine Sugar, then take some Pippins stewed with Sugar, Spice and a little water, and put them in, then lay your Capon into a Dish, and lay some Naples Biskets for Sippets, then bruise the yolks of eight hard Eggs and put into your Broth, with a little Sack, and pour it over your Capon; Garnish your Dish and serve it in.

190. _To boil Chickens with Lettuce the very best way._

Parboil your Chickens and cut them in Quarters, and put them into a Pipkin with some Mutton Broth, and two or three sweet Breads of Veal, and some Marrow, and some Cloves, and a little Salt, and a little Limon Pill; then take good store of hard Lettuce, cut them in halves and wash them, and put them in; then put in Butter and Sack and white Wine, with a little Mace and Nutmeg, and sliced Dates, let all these stew upon the Fire, and when they be enough, serve them in with Toasts of white Bread for Sippets; Garnish the Dish with Limon and Barberies, and what else you please; thus you may do Pigeons.

190. [Transcriber's Note: so numbered in original] _To boil a Rabbit with Grapes or with Goosberries._

Truss your Rabbit whole, and boil it in some Mutton Broth till it be tender;

Then take a pint of White Wine, and a good handful of Spinage chopped, the yolks of hard Eggs cut in quarters, put these to the Rabbit with some large Mace; a Fagot of sweet Herbs and a little Salt and some Butter, let them boil together a while, then take your Rabbet and lay it in a Dish and some Sippets, then lay over it some Grapes or Goosberries, scalded with Sugar, and pour your Broth over it.

191. _To boil a Rabbit with Claret Wine._

Boil a Rabbet as before, then slice Onions and a Carrot root, a few Currans and a Fagot of sweet herbs, and a little Salt, minced Parsley, Barberries picked, large Mace, Nutmeg and Ginger, put all these into a Pipkin with the Rabbet, half a Pound of Butter, and a Pint of Claret Wine, and let them boil together till it be enough, then serve it upon Sippets.

192. _To boil a wild Duck._

Truss and parboil it, then half rost it, then carve it, and save the Gravie, then take Onions and Parsley sliced, Ginger and Pepper, put the Gravie into a Pipkin, with Currans, Mace, Barberries, and a quart of Claret Wine, and a little Salt, put your Duck with all the forenamed things into it, and let them boil till it be enough, then put in butter and sugar, and serve it in upon Sippets.

193. _To boil a tame Duck._

Take your Duck and truss it, and boil it with water and salt, or rather Mutton broth, when it hath boiled a while, put in some whole Spice, and when it is boiled enough, take some white wine and butter, and good store of Onions boiled tender in several waters, with a little of the Liquor wherein the Duck hath boiled, and a little Salt: put your Duck into a Dish, and heat these things together and pour over it; and serve it; garnish the Dish with boiled Onions and Barberries.

194. _To boil Pigeons with Capers and Samphire._

Truss your Pigeons, and put them into a Pipkin with some Mutton broth and white Wine, a bundle of sweet herbs, when they are boiled, lay them into a Dish, then take some of the broth with some Capers and Limon sliced, and some butter, heat these together and pour over them; then fry thin slices of Bacon, and lay upon them, and some Samphire washed from the Salt, and some slices of Limon; Garnish your Dish with the same and serve it in.

195. _To boil Sausages._

Take two pounds of Sausages, and boil them with a quart of Claret Wine and a bundle of sweet herbs, and whole Cloves and Mace; then put in a little Butter, when they are enough, serve them in with this Liquor and some Mustard in Sawcers.

196. _To boil Goose Giblets._

Boil them with water and salt, and a bundle of sweet herbs, Onions and whole spice, when they are enough, put in Verjuice and Butter, and some Currans plumped, and serve them upon Sippets.

Thus you may dress Swans Giblets.

197. _To boil Giblets with Roots and good Herbs._

Boil them in a quart of Claret, Ginger and Cloves, and a Faggot of sweet herbs, Turneps and Carots sliced, with good store of Spinage and a little salt; when they are enough, serve them upon Sippets.

And add to the Broth some Verjuice and the yolks of Eggs; Garnish your Dish with Parsley and pickled Barberries.

198. _To smoor a Neck of Mutton._

Cut your Steaks, and put them into a Dish with some Butter, then take a Faggot of sweet herbs and some gross Pepper and a little Salt, and put them to them; cover your Dish, and let them stew till they are enough, turning them sometimes, then put in a little Claret Wine and Anchovies, and serve them upon Sippets.

199. _To smoor Veal._

Cut thin slices of Veal and hack them over with the back of a Knife, then lard them with Lard, and Fry them with strong Beer or Ale till they be enough, then stew them in Claret wine with some whole Spice and Butter and a little salt.

Garnish your Dish with Sausages fryed; and with Barberries, to serve them in.

200. _To smoor Steaks of Mutton another way._

Cut part of a Leg of Mutton into steaks, and fry it in White Wine and a little salt, a bundle of herbs, and a little Limon Pill, then put it into a Pipkin with some sliced Limon, without the Rind, and some of the Liquor it was fried in, and Butter and a little Parslie, boil all together till you see it be enough, then serve it in, and garnish your Dish with Limon and Barberries.

201. _To smoor Chickens._

Cut them in Joints and fry them with sweet Butter, then take white Wine, Parsley and Onions chopp'd small, whole Mace and a little gross Pepper, a little Sugar, Verjuice and Butter, let these and your fried Chicken boil together, then fry the Leaves of Clary with Eggs, put in a little Salt to your Chickens, and when they are enough, serve them in this fried Clary, and garnish your Dish with Barberries.

202. _To fry Museles, or Oysters, or Cockles to serve in with Meat, or by themselves._

Take any of these and parboil them in their own Liquor, then dry them, flower them, and fry them, then put them into a Pipkin with Claret wine, whole Spice and Anchovies, and a little butter, so let them stew together, and serve them in either with a Duck, or by themselves, as you like best.

204. [Transcriber's note: so numbered in original] _To dress Calves feet._

Take Calves feet tenderly boiled, and slit them in the middle, then put them in a Dish with sweet Butter, Parsley and Onions chopped a little Thyme, large Mace, Pepper with a little Wine Vinegar, and a little salt, let all these stew together till they are enough, then lay your Calves feet in a Dish, and pour the Sauce over them, then strew some raw Parsley and hard Eggs chopped together over them with slices of Limon and Barberries.

205. _To hash Neats tongues._

Boil them and blanch them, and slice them thin then take Raisins of the Sun, large Mace, Dates sliced thin, a few blanched Almonds and Claret wine with a little salt; boil all these together with some sweet butter, verjuice and sugar; when they are enough, serve them in and thicken the Sauce with yolks of Eggs; garnish your Dish with Barberries.

206. _Another way to hash Neats Tongues._

Boil Neats Tongues very tender, peel them and slice them thin, then take strong meat broth, blanched Chesnuts, a Faggot of sweet herbs, large Mace, and Endive, a little Pepper and whole Cloves and a little Salt; boil all these together with some butter till they be enough; garnish your Dish as before.

207. _To boil Chickens in white-broth._

Take three Chickens and truss them, then take two or three blades of Mace, as many quartered Dates, four or five Lumps of Marrow, a little Salt and a little Sugar, the yolks of three hard Eggs, and a quarter of a Pint of Sack, first boil your Chickins in Mutton broth, and then add these things to them, and let them boil till they are enough, then lay your Chickens in a Dish, and strain some Almonds blanched and beaten into it, serve it upon Sippets of French Bread; garnish your Dish with hard Eggs and Limons.

208. _To boil Partridges._

Put two or three Partridges into a Pipkin with as much water as will cover them, then put in three or four blades of Mace, one Nutmeg quartered, five or six Cloves, a piece of sweet Butter, two or three Toasts of Manchet toasted brown, soke them in Sack or Muskadine, and break them, and put them into the Pipkin with the rest, and a little Salt, when they are enough, lay them in a Dish, and pour this Broth over them, then garnish your Dish with hard Eggs and sliced Limon, and serve it in.

209. _To boil a Leg of Mutton._

Take a large Leg of Mutton and stuff it well with Mutton Suet, Salt and Nutmeg, boil it in water and Salt, but not too much, then put some of that broth into another Pot, with three or four blades of Mace, some Currans and Salt, boil them till half be consumed, then put in some sweet Butter, and some Capers and a Limon cut like Dice with the Rind on, a little Sack, and the yolks of two hard Eggs minced; then lay your Mutton into a Dish upon Sippets, and pour this Sauce over it; scrape Sugar on the sides of your Dish, and lay on slices of Limon and Barberries.

210. _To stew Trouts._

Put two Trouts into a fair dish with some white Wine, sweet butter, and a little whole Mace, a little Parsley, Thyme and Savory minced, then put in an Anchovy and the yolks of hard Eggs; when your Fish is enough, serve it on Sippets, and pour this over it, and garnish your Dish with Limon and Barberries, and serve them in: you may add Capers to it if you please, and you may do other Fish in this manner.

211. _To boil Eels in Broth to serve with them._

Flay and wash your Eels and cut them in pieces about a handful long, then put them into a pot with so much Water as will cover them, a little Pepper and Mace, sliced Onions, a little grated bread, and a little Yest, a good piece of sweet butter, some Parsley, Winter Savory and Thyme shred small; let them boil softly half an hour, and put in some Salt, with some Currans; when it is enough, put in Verjuice and more Butter, and so serve it; Garnish your Dish with Parsley, Limon and Barberries, put Sippets in your Dish.

212. _To boil a Pike with Oysters._

Take a fair Pike and gut it and wash it, and truss it round with the tail in the mouth, then take white Wine, Water and Salt, with a bundle of sweet herbs, and whole Spice, a little Horse-radish; when it boils, tie up your Pike in a Cloth, and put it in, and let it boil till it swims, for then it is enough; then take the Rivet of the Pike, and a Pint of great Oysters with their Liquor, and some Vinegar, large Mace, gross Pepper, then lay your Pike in a Dish with Sippets, and then heat these just named things with some Butter and Anchovies, and pour over it; garnish your Dish as you please.

213. _To make a grand Sallad._

Take a fair broad brimm'd dish, and in the middle of it lay some pickled Limon Pill, then lay round about it each sort by themselves, Olives, Capers, Broom Buds, Ash Keys, Purslane pickled, and French Beans pickled, and little Cucumbers pickled, and Barberries pickled, and Clove Gilliflowers, Cowslips, Currans, Figs, blanched Almonds and Raisins, Slices of Limon with Sugar on them, Dates stoned and sliced.

Garnish your Dish brims with Candied Orange, Limon and Citron Pill, and some Candied Eringo roots.

214. _To rost Pig with a Pudding in his Belly._

Take a fat Pig and truss his head backward loking over his back, then make such Pudding as you like best, and fill his belly with it, your Pudding must be stiff, then sew it up, and rost your Pig, when it is almost enough, wring upon it the Juice of a Limon, and when you are ready to take it up, wash it over with yolks of Eggs, and before they can dry, dredge it with grated bread mixed with a little Nutmeg and Ginger, let your Sauce be Vinegar, Butter and Sugar, and the yolks of hard Eggs minced.

215. _To rost a Leg of Mutton with Oisters._

Take a large Leg of Mutton and stuff it well with Mutton Sewet, with Pepper, Nutmeg Salt and Mace, then rost it and stick it with Cloves, when it is half rosted cut off some of the under side of the fleshy end, in little thin Bits, then take a Pint of Oisters and the Liquor of them, a little Mace, sweet Butter and Salt, put all these with the Bits of Mutton into a Pipkin till half be consumed; then Dish your Mutton and pour this Sauce over it, strew Salt about the Dish side and serve it in.

216. _To make a Steak-Pie._

Cut a Neck of Mutton in steaks, then season it with Pepper and Salt, lay your Paste into your Baking Pan, and lay Butter in the bottom, then lay in your steaks, and a little large Mace, and cover it with Butter, so close it, and bake it; and against it is baked, have in readiness good store of boiled Parslie minced fine, and drained from the water, some white Wine and some Vinegar, sweet Butter and Sugar, cut open your Pie, and put in this Sauce, and shake it well, and serve it to the Table; it is not so good cold as hot.

217. _To rost a Haunch or a Shoulder of Venison, or a Chine of Mutton._

Take either of these, and lard it with Lard, and stick it thick with Rosemary, then roft it with a quick fire, but do not lay it too near; baste it with sweet butter: then take half a Pint of Claret wine, a little beaten Cinamon and Ginger, and as much sugar as will sweeten it, five or six whole Cloves, a little grated bread, and when it is boiled enough, put in a little Sweet butter, a little Vinegar, and a very little Salt, when your meat is rosted, serve it in with Sauce, and strew salt about your Dish.

218. _To rost a Capon with Oysters and Chesnuts._

Take some boiled Chesnuts, and take off their shells, and take as many parboil'd Oysters, then spit your Capon, and put these into the belly of it, with some sweet Butter, rost it and bast it with sweet Butter, save the Gravie, and some of the Chesnuts, and some of the Oysters, then add to them half a Pint of Claret Wine, and a pice of sweet Butter and a little Pepper, and a little Salt, stew these altogether till the Capon be ready, then serve them in with it; Garnish your Dish as you please.

219. _To rost Shoulder or Fillet of Veal with farcing herbs._

Wash your meat and parboil it a little, then take Parsley, Winter-savory, and Thyme, of each a little minced small, put to them the yolks of three or four hard eggs minced, Nutmeg, Pepper and Currans and Salt, add also some Suet minced small; work all these with the yolk of a raw Egg, and stuff your Meat with it, but save some, and set it under the meat while it doth rost, when your meat is almost rosted enough, put to these in the Dish, a quarter of a pint of White Wine Vinegar, and some Sugar, when your meat is ready, serve it in with this Sauce, and strew on Salt.

220. _To make boiled Sallads._

Boil some Carots very tender, and scrape them to pieces like the Pulp of an Apple, season them with Cinamon and Ginger and Sugar, put in Currans, a little Vinegar, and a piece of sweet Butter, stew these in a Dish, and when they begin to dry put in more Butter and a little Salt, so serve them to the Table, thus you may do Lettuce, or Spinage or Beets.

221. _To boil a Shoulder of Veal._

Take a Shoulder of Veal and half boil it in Water and Salt, then slice off the most part of it, and save the Gravie; then take that sliced meat, and put it in a Pot with some of the Broth that boiled it, a little grated Bread, Oister Liquor, Vinegar, Bacon scalded and sliced thin, a Pound of Sausages out of their skins, and rolled in the yolks of Eggs, large Mace and Nutmeg, let these stew about one hour, than put in one Pint of Oisters, some sweet herbs, and a little Salt, stew them together, then take the bone of Veal and broil it and Dish it, then add to your Liquor a little Butter, and some minced Limon with the Rind, a Shelot or two sliced, and pour it over, then lay on it some fryed Oysters; Garnish your Dish with Barberries and sliced Limon, and serve it in.

222. _To boil a Neck of Mutton._

Boil it in water and salt, then make sauce for it with Samphire and a little of the Broth, Verjuice, large Mace, Pepper and Onion, the yolks of hard Eggs minced, some sweet herbs and a little salt, let these boil together half an hour or more:

Then beat it up with Butter and Limon; then dish your Meat upon Sippets, and pour it on; garnish your Dish with the hard Whites of Eggs and Parsley minced together, with sliced Limon, so serve it; thus you may dress a Leg or a Brest of Mutton if you please.

223. _To stew a Loin of Mutton._

Cut your meat in Steaks, and put it into so much water as will cover it, when it is scummed, put to three or four Onions sliced, with some Turneps, whole Cloves, and sliced Ginger, when it is half stewed, put in sliced Bacon and some sweet herbs minced small, some Vinegar and Salt, when it is ready, put in some Capers, then dish your Meat upon Sippets and serve it in, and garnish your Dish with Barberries and Limon.

224. _To boil a Haunch of Venison._

Boil it in water and salt, with some Coleflowers and some whole spice; then take some of the Broth, a little Mace, and a Cows Udder boiled tender and sliced thin, a little Horse-radish root searced, and a few sweet herbs; boil all these together, and put in a little Salt, when your Venison is ready, dish it, and lay your Cows Udder and the Coleflowers over it, then beat up your Sauce, and pour over it; then garnish your Dish with Limon and Parsley and Barberries, and so serve it; this Sauce is also good with a powdered Goose boiled, but first larded.

225. _To make white Broth with Meat or without._

Take a little Mutton broth, and as much of Sack, and boil it with whole Spice, sweet herbs, Dates sliced, Currans and a little Salt, when it is enough, or very near, strain in some blanched Almonds, then thicken it with the yolks of Eggs beaten, and sweeten it with Sugar, and so serve it in with thin slices of white Bread:

Garnish with stewed Prunes, and some plumped Raisins.

This may be served in also with any meat proper for to be served with white Broth.

226. _To make good stewed Broth._

Take a hinder Leg of Beef and a pair of Marrow Bones, boil them in a great Pot with water and a little Salt, when it boiles, and is skimmed, put in some whole Spice, and some Raisins and Currans, then put in some Manchet sliced thin, and soaked in some of the Broth, when it is almost enough, put in some stewed Prunes, then Dish your Meat, and put into your Broth a little Saffron or red Saunders, some white Wine and Sugar, so pour it over your Meat, and serve it in; Garnish your Dish with Prunes, Raisins and fine Sugar.

227. _To stew Artichokes._

Take the bottoms of Artichokes tenderly boiled, and cut them in Quarters, stew them with white Wine, whole Spice and Marrow, with a little Salt:

When they are enough, put in Sack and Sugar, and green Plumbs preserved, so serve them; garnish the Dish with Preserves.

228. _To stew Pippins._

Take a pound of Pippins, pare them and core them, and cut them in quarters.

Then take a pint of water and a pound of fine Sugar, and make a Syrup, and scum it, then put in your Pippins and boil them up quick, and put in a little Orange or Limon Pill very thin; when they are very clear, and their Syrup almost wasted, put in the juice of Orange and Limon, and some Butter; so serve them in upon Sippets, and strew fine Sugar about the Dish sides.

229. _To make a Sallad with fresh Salmon._

Your Salmon being boiled and souced, mince some of it small with Apples and Onyons, put thereto Oyl, Vinegar, and Pepper; so serve it to the Table: Garnish your Dish with Limon and Capers.

230. _To rost a Shoulder of Mutton with Oisters._

Take a large Shoulder of Mutton, and take sweet herbs chopped small, and mixed with beaten Eggs and a little Salt, take some great Oisters, and being dried from their Liquor, dip them in these Eggs, and fry them a little, then stuff your meat well with them, then save some of them for sauce, and rost your Mutton, and baste it with Claret Wine, Butter, and Salt, save the Gravie, and put it with the Oisters into a Dish to stew with some Anchovies, and Claret Wine: when your meat is enough, rub the Dish with a Shelot, and lay your meat in it, and then put some Capers into your Sauce, and pour over it, so serve it in; Garnish your Dish with Olives, Capers, and Samphire.

231. _To rost a Calves Head with Oisters._

Split your Calves Head as to boil, and let it lie in water a while, then wash it well, and cut out the Tongue, then boil your Head a little, also the Tongue and Brains, then mince the Brains and Tongue with a little Sage, Oisters and Marrow put amongst it when it is minced, three or four Eggs well beaten, Ginger, Pepper, Nutmeg, Grated Bread and Salt, and a little Sack, make it pretty thick, then take the Head and fill it with this, and bind it close, and spit it and rost it, and save the Gravie which comes from it in a Dish, baste it well with Butter, put to this Gravie some Oisters, and some sweet Herbs minced fine, a little white Wine, and a sliced Nutmeg; when the Head is rosted, set the Dish of Sauce upon hot Coals with some Butter and a little salt, and the Juice of an Orange, beat it up thick and Dish your Head, and serve it in with this Sauce; garnish your Dish with stewed Oisters and Barberries.

232. _Sauce for Woodcocks Snites._

When you spit your Fowl, put in an Onion in the Belly, when it is rosted, take the Gravie of it, and some Claret Wine, and an Anchovie with a little Pepper and Salt, so serve them.

233. _To make Sauce for Partridges._

Take grated Bread, Water and Salt, and a whole Onion boiled together, when it is well boiled, take out the Onion, and put in minced Limon, and a piece of Butter, and serve them in with it.

234. _To rost Larks with Bacon._

When your Larks are pull'd and drawn, wash them and spit them with a thin slice of Bacon and a Sage Leaf between the Legs of every one, make your Sauce with the Juice of Oranges and a little Claret Wine, and some Butter, warm them together, and serve them up with it.

235. _To make Sauce for Quails._

Take some Vine Leaves dried before the fire in a dish and mince them, then put some Claret Wine and a little Pepper and Salt to it, and a piece of Butter, and serve them with it.

This Sauce is also for rosted Pigeons.

236. _To rost a whole Pig without the Skin, with a Pudding in his Belly._

Make ready the Pig for the Spit, then spit it and lay it down to the fire, and when you can take off the Skin, take it from the fire and flay it, then put such a Pudding as you love into the Belly of it, then sew it up, and stick it with Thyme and Limon Pill, and lay it down again, and rost it and bast it with Butter, and set a Dish under it to catch the Gravie, into which put a little sliced Nutmeg, and a little Vinegar, and a little Limon and some Butter; heat them together: when your Pig is enough, bread it, but first froth it up with Butter and a little Salt, then serve it in with this Sauce to the Table with the Head on.

237. _To fry Artichokes._

Take the bottoms of Artichokes tenderly boiled, and dip them in beaten Eggs and a little Salt, and fry them with a little Mace shred among the Eggs; then take Verjuice, Butter and Sugar, and the Juice of an Orange, Dish your Artichokes, and lay on Marrow fried in Eggs to keep it whole, then lay your Sauce, or rather pour it on, and serve them in.

238. _To make Toasts of Veal._