







 
   
     
       
         A true gentlewomans delight Wherein is contained all manner of cookery: together with preserving, conserving, drying and candying. Very necessary for all ladies and gentlewomen. Published by W. I. gent.
         Kent, Elizabeth Grey, Countess of, 1581-1651.
      
       
         This text is an enriched version of the TCP digital transcription A47270 of text R220380 in the  English Short Title Catalog (Wing K317A). Textual changes  and metadata enrichments aim at making the text more  computationally tractable, easier to read, and suitable for network-based collaborative curation by amateur and professional end users from many walks of life.  The text has been tokenized and linguistically annotated with  MorphAdorner. The annotation includes standard spellings that support the display of a text in a standardized format that preserves archaic forms ('loveth', 'seekest'). Textual changes aim at restoring the text the author or stationer meant to publish.  This text has not been fully proofread 
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         EarlyPrint Project
         Evanston,IL, Notre Dame, IN, St. Louis, MO
         2017
         A47270
         Wing K317A
         ESTC R220380
         99831784
         99831784
         36251
         
           
            This keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the Early English Books Online Text Creation Partnership. This Phase I text is available for reuse, according to the terms of
             Creative Commons 0 1.0 Universal
            . The text can be copied, modified, distributed and performed, even for commercial purposes, all without asking permission.
          
        
      
       
         Early English books online.
      
       
         (EEBO-TCP ; phase 1, no. A47270)
         Transcribed from: (Early English Books Online ; image set 36251)
         Images scanned from microfilm: (Early English books, 1641-1700 ; 2127:5, 2365:13b)
      
       
         
           
             A true gentlewomans delight Wherein is contained all manner of cookery: together with preserving, conserving, drying and candying. Very necessary for all ladies and gentlewomen. Published by W. I. gent.
             Kent, Elizabeth Grey, Countess of, 1581-1651.
             W. J.
          
           [20], 140 p.
           
             printed by G.D. and are to be sold by William Shears, at the sign of the Bible in St. Pauls Church-yard,
             London :
             1653.
          
           
             Attributed to Elizabeth Talbot Grey, Countess of Kent, by Wing 2nd ed.
             With six preliminary contents leaves.
             Tightly bound; print faded.
             Copy at reel 2365:13b bound and filmed following K311.
             Reproductions of the original in the Cambridge University Library.
          
        
      
    
     
       
         eng
      
       
         
           Cookery -- England -- Early works to 1800.
           Canning and preserving -- Early works to 1800.
        
      
    
       A47270  R220380  (Wing K317A).  civilwar no A true gentlewomans delight. Wherein is contained all manner of cookery: together with preserving, conserving, drying and candying. Very nec Kent, Elizabeth Grey, Countess of 1653    29161 385 0 0 0 0 0 132 F  The  rate of 132 defects per 10,000 words puts this text in the F category of texts with  100 or more defects per 10,000 words. 
        2007-06 TCP
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        2007-07 Apex CoVantage
        Keyed and coded from ProQuest page images
      
        2007-08 Emma (Leeson) Huber
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        2007-08 Emma (Leeson) Huber
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        2008-02 pfs
        Batch review (QC) and XML conversion
      
    
  
   
     
       
       
       
         
           A
           
             True
             Gentlewomans
          
           DELIGHT
           .
           Wherein
           is
           contained
           all
           manner
           of
           COOKERY
           :
           Together
           with
           
             Preserving
             ,
             Conserving
             ,
             Drying
             ,
             and
             Candying
             .
          
           Very
           necessary
           for
           all
           Ladies
           and
           Gentlewomen
           .
           Published
           by
           
             W.
             I.
          
           GENT.
        
         
           
             LONDON
             ,
          
           Printed
           by
           
             G.
             D.
          
           and
           are
           to
           be
           sold
           by
           
             William
             Shears
             ,
          
           at
           the
           Sign
           of
           the
           Bible
           in
           St.
           
             Pauls
          
           Church-yard
           ,
           1653.
           
        
      
       
       
       
         
           To
           the
           Virtuous
           and
           most
           Hopefull
           Gentlewoman
           ,
           Mis.
           
             Anne
             Pile
             ,
          
           Eldest
           Daughter
           of
           the
           Honorable
           Sr.
           
             Francis
             Pile
          
           Baronet
           ,
           deceased
           .
        
         
           
             Most
             accomplisht
             LADY
             ,
          
        
         
           THe
           many
           singular
           favours
           ,
           which
           I
           have
           received
           ,
           not
           onely
           from
           your
           worthy
           self
           ,
           but
           also
           from
           your
           thrice
           noble
           progenitors
           ,
           justly
           oblige
           me
           by
           all
           the
           due
           tyes
           of
           gratitude
           ,
           to
           tender
           a
           just
           acknowledgement
           :
           I
           wish
           the
           same
           heart
           ,
           that
           for
           many
           and
           just
           causes
           truely
           honours
           you
           ,
           had
           any
           present
           worthy
           your
           acceptance
           .
           Now
           shall
           it
           be
           your
           singular
           goodnesse
           to
           patronage
           this
           small
           Treatise
           ,
           which
           (
           if
           I
           mistake
           not
           )
           carries
           with
           it
           two
           parts
           ,
           Delight
           ,
           
           and
           Utility
           .
           I
           doubt
           not
           then
           ,
           but
           that
           it
           will
           find
           a
           generall
           acceptance
           among
           all
           those
           ,
           who
           are
           any
           way
           the
           least
           lovers
           of
           such
           pleasing
           and
           all
           delightfull
           studies
           .
           I
           intend
           not
           to
           paraphrase
           upon
           its
           worth
           ,
           its
           use
           ,
           and
           singular
           profit
           ,
           which
           abundantly
           speaks
           it
           second
           unto
           none
           that
           hath
           been
           published
           of
           the
           like
           nature
           :
           so
           hoping
           you
           will
           accordingly
           esteem
           ●f
           it
           ,
           I
           beg
           pardon
           for
           my
           boldnesse
           ,
           and
           rest
           ever
           ,
        
         
           
             A
             true
             and
             faithfull
             honourer
             of
             your
             transparent
             Virtues
             ,
             W.
             J.
             
          
        
      
       
       
         
           To
           the
           Vertuous
           and
           most
           Noble
           Lady
           ,
           
             Latitia
             Popham
             ▪
          
           Wife
           of
           the
           Honorable
           and
           truely
           Valiant
           Colonel
           
             Alexander
             Popham
             .
          
        
         
           
             Thrice
             Noble
             and
             truely
             Vertuous
             Lady
             .
          
        
         
           AFter
           mature
           deliberation
           ,
           what
           to
           tender
           unto
           your
           acceptance
           worthy
           your
           Patronage
           ,
           nothing
           occurred
           more
           probable
           ,
           than
           this
           small
           Manuall
           ;
           which
           was
           once
           esteemed
           a
           rich
           Cabinet
           of
           knowledge
           ,
           by
           a
           person
           truely
           Honourable
           .
           May
           it
           auspitiously
           procure
           but
           your
           Honours
           like
           friendly
           Estimation
           ,
           and
           then
           I
           doubt
           not
           ,
           but
           it
           will
           find
           a
           universal
           acceptance
           amongst
           persons
           of
           greatest
           Eminency
           .
           Sure
           I
           am
           ,
           it
           may
           be
           justly
           deemed
           as
           a
           rich
           magaz●ne
           of
           experience
           ,
           having
           long
           since
           
           taught
           the
           world
           its
           approved
           excellency
           ,
           yea
           ,
           even
           in
           many
           dangerous
           exigencies
           .
           All
           I
           humbly
           crave
           for
           the
           present
           is
           my
           boldnesse
           might
           be
           favorably
           excused
           ,
           since
           't
           was
           my
           lawfull
           ambition
           ,
           thereby
           to
           avoid
           ingratitude
           for
           the
           many
           singular
           favours
           I
           have
           already
           received
           from
           your
           endeared
           truely
           Honourable
           Husband
           ,
           my
           always
           true
           noble
           friend
           ,
           and
           most
           happy
           Countryman
           .
           God
           multiplie
           his
           blessings
           upon
           all
           your
           noble
           Family
           ,
           and
           make
           you
           no
           lesse
           honourable
           here
           on
           Earth
           ,
           than
           Eternally
           happy
           hereafter
           :
           which
           shall
           be
           the
           daily
           prayer
           of
           him
           ,
           whose
           highest
           Emulation
           is
        
         
           
             In
             all
             due
             ways
             abundantly
             to
             Honour
             and
             Serve
             you
             ,
             W.
             J.
             
          
        
      
       
       
         
           TO
           THE
           READER
           .
        
         
           
             FRIENDLY
             READER
             ▪
          
        
         
           HEer
           thou
           hast
           a
           small
           Treatise
           entituled
           ,
           
             A
             true
             Gentlewomans
             Delight
             ,
          
           presented
           to
           thy
           view
           :
           be
           so
           courteous
           as
           to
           read
           before
           thou
           censure
           it
           .
           If
           then
           the
           effect
           be
           answerable
           to
           its
           name
           ,
           I
           shall
           be
           right
           glad
           :
           If
           there
           be
           any
           Errors
           ,
           it
           will
           be
           no
           error
           ,
           but
           a
           singular
           token
           of
           thy
           exemplar
           humanity
           to
           passe
           i●
           by
           ,
           and
           sign
           it
           with
           thy
           pardon
           ;
           for
           which
           I
           engage
           my self
           ,
        
         
           
             Thine
             on
             the
             like
             occasion
             ,
             W.
             I.
             
          
        
      
       
       
       
         
           A
           Table
           of
           the
           Contents
           .
        
         
           
             A
          
           
             TO
             make
             Apple
             Cream
             .
             3
          
           
             To
             fry
             Apple
             Pies
             .
             16
          
           
             To
             make
             ●n
             Arterchoke
             Pie.
             17
          
           
             To
             make
             Angellets
             .
             21
          
           
             To
             preserve
             Apricocks
             43
             ,
             56
          
           
             To
             make
             Apricock
             Cakes
             .
             44
          
           
             To
             candy
             Apricocks
             .
             50
          
           
             To
             make
             Cakes
             of
             Almonds
             .
             60
          
           
             To
             preserve
             Angelica
             roots
             .
             68
          
           
             To
             make
             Almond
             Butter
             .
             75
          
           
             To
             make
             flesh
             of
             Apricocks
             .
             76
          
           
             Lady
             o●Arundels
             Manchet
             .
             118
          
        
         
           
             B
          
           
             To
             bake
             Beef
             like
             red
             Dear
             .
             19
          
           
             To
             make
             stew'd
             Broth
             .
             30
          
           
             To
             pickle
             Broom-buds
             .
             35
          
           
             To
             make
             bisket
             Bread
             .
             48
          
           
           
             To
             make
             paste
             of
             Barberries
             or
             English
             Currans
             .
             5●
          
           
             To
             make
             Papp
             of
             Barly
             .
             5●
          
           
             A
             Broth
             to
             drink
             .
             71
             ,
             7●
          
           
             A
             Broth
             to
             eat
             on
             fasting
             dayes
             .
             ibid
             ▪
          
           
             To
             stew
             Beef
             .
             7●
          
           
             To
             boil
             Brawn
             .
             8●
          
           
             To
             boil
             a
             gammon
             of
             Bacon
             .
             ibid
          
           
             To
             bake
             a
             gammon
             of
             Bacon
             .
             9
          
           
             To
             bake
             fillets
             of
             Beef
             ,
             &c.
             9●
          
           
             To
             souce
             Brawn
             .
             10●
          
           
             To
             make
             Bonny
             Clutter
             .
             10●
          
           
             To
             draw
             Butter
             .
             11●
          
        
         
           
             C
          
           
             To
             make
             a
             Chrystall
             Jelly
             .
             2
          
           
             To
             make
             clouted
             Cream
             .
             4
          
           
             To
             make
             Quince
             Cream
             .
             5
          
           
             To
             make
             a
             fresh
             Cheese
             .
             ibid
          
           
             To
             make
             Codlin
             Cream
             .
             6
          
           
             To
             make
             Cheesecakes
             .
             6
          
           
             To
             make
             a
             slipcoat
             Cheese
             .
             11
          
           
             To
             make
             Cheese-loaves
             .
             12
          
           
             To
             make
             Curd-cakes
             .
             16
          
           
             To
             make
             a
             Chicken
             Pie
             ,
             18
          
           
             A
             good
             way
             to
             stew
             Chickens
             .
             31
          
           
           
             To
             pickle
             Cowcembers
             .
             33
          
           
             To
             doe
             Clove
             ▪
             Gillyfloures
             up
             for
             ●alletting
             all
             the
             year
             .
             34
          
           
             To
             preserve
             Currans
             .
             41
          
           
             To
             make
             a
             Calfes-foot
             Pie.
             66
          
           
             To
             boyle
             a
             Capon
             with
             Brewis
             .
             68
          
           
             To
             make
             a
             Spice
             Cake
             .
             69
          
           
             To
             boyle
             a
             Chicken
             ,
             &c.
             72
          
           
             To
             make
             a
             Caudle
             .
             74
          
           
             To
             dry
             Cherries
             .
             79
          
           
             To
             boil
             a
             Capon
             in
             white
             Broth
             81
          
           
             To
             boil
             Chicken
             ,
             and
             ●orrel●
             ops
             .
             ●4
          
           
             To
             stew
             Calves
             feet
             .
             87
          
           
             To
             stew
             cold
             Chickens
             .
             90
          
           
             To
             make
             Paste
             for
             a
             Custard
             .
             91
          
           
             To
             bake
             Calfes-feet
             .
             94
             ,
             123
          
           
             To
             bake
             a
             Chicken
             Pie.
             96
             ,
             120
          
           
             To
             fry
             Chickens
             .
             104
             ,
             105
          
           
             To
             make
             a
             Tart
             of
             Cherries
             .
             112
          
           
             To
             boyle
             Cream
             .
             117
          
           
             A
             Calfes
             Head
             Pie
             for
             Supper
             .
             124
          
           
             A
             Frigasie
             of
             Chickens
             .
             131
          
           
             To
             make
             a
             Cake
             .
             133
          
           
             To
             souce
             a
             Calfes-head
             .
             137
          
        
         
         
           
             D
          
           
             To
             make
             a
             made
             Dish
             .
             15
          
           
             To
             make
             a
             forc'd
             Dish
             of
             any
             cold
             meat
             .
             2●
          
           
             To
             make
             a
             forc'd
             Dish
             of
             a
             Leg
             of
             Mutton
             or
             Lamb
             .
             27
          
           
             To
             boyle
             a
             Duck
             .
             28
             ,
             139
          
           
             To
             preserve
             white
             Damsons
             .
             45
          
           
             To
             preserve
             Damsons
             .
             47
             ,
             57
          
           
             To
             make
             fine
             Diet-Bread
             .
             55
          
           
             To
             boil
             a
             Duck
             with
             Turnips
             .
             84
          
        
         
           
             E
          
           
             To
             make
             Essings
             .
             65
          
           
             To
             souce
             Eeles
             .
             107
          
           
             To
             souce
             an
             Eele
             .
             136
          
        
         
           
             F
          
           
             To
             make
             a
             white
             Fool
             .
             7
          
           
             To
             make
             a
             Fool
             .
             8
          
           
             To
             make
             Furmenty
             .
             16
          
           
             To
             candy
             all
             kind
             of
             Fruitrages
             ,
             as
             Oranges
             .
             &c.
             64
          
           
             To
             candy
             all
             kind
             of
             Floures
             .
             ibid
             ▪
          
           
             To
             boil
             Flounders
             ,
             &c.
             76
          
           
             To
             boil
             divers
             kinds
             of
             Fishes
             ▪
             86
          
           
           
             To
             bake
             a
             Florentine
             .
             98
          
           
             To
             make
             Fritters
             .
             106
          
           
             To
             marble
             Fish
             .
             110
          
        
         
           
             G.
             
          
           
             To
             make
             a
             Goosberry
             Fool
             .
             6
          
           
             To
             make
             a
             Goosberry
             Custard
             .
             7
          
           
             To
             make
             Grout
             .
             36
          
           
             To
             make
             Goosberry
             Tarts
             .
             40
          
           
             To
             preserve
             Goosberries
             .
             41
          
           
             To
             make
             Goosberry
             Cakes
             .
             42
          
           
             To
             doe
             Goosberries
             like
             Hops
             .
             43
          
           
             To
             preserve
             Grapes
             .
             47
          
           
             To
             preserve
             Grapes
             to
             look
             clear
             and
             gr●en
             50
          
           
             To
             make
             Paste
             of
             Goosberries
             .
             51
          
           
             To
             souce
             a
             Carp
             or
             Gurnet
             .
             70
          
        
         
           
             H
          
           
             To
             bake
             a
             Hare
             .
             95
          
           
             To
             roast
             a
             Hare
             .
             99
          
           
             To
             make
             a
             Tart
             of
             Hips
             .
             1●3
          
           
             A
             Hartechoak
             Pie.
             123
          
        
         
           
             I
          
           
             To
             make
             an
             excellent
             Jelly
             .
             1
          
           
           
             To
             make
             a
             Jelly
             of
             Marmalet
             .
             37
          
           
             To
             make
             a
             Junket
             .
             114
          
        
         
           
             K
          
           
             A
             Florendine
             of
             Kidnies
             .
             119
          
        
         
           
             L
          
           
             To
             make
             Leach
             .
             11
          
           
             To
             make
             yellow
             Leach
             .
             ibid.
          
           
             To
             fry
             a
             Coast
             of
             Lamb
             .
             28
          
           
             To
             make
             Cakes
             of
             Lemons
             .
             47
          
           
             To
             candy
             Lemons
             and
             Oranges
             .
             59
          
           
             To
             make
             white
             Lemon
             Cakes
             61
          
           
             A
             Lamb
             Pie.
             120
             ,
             121
          
           
             A
             Lark
             Pie.
             126
          
           
             A
             Frigasie
             of
             Lamb
             .
             131
          
        
         
           
             M.
             
          
           
             To
             make
             sauce
             for
             a
             Shoulder
             of
             Mutton
             .
             15
             ,
             120
          
           
             To
             roast
             a
             Shoulder
             of
             Mutton
             with
             Thyme
             .
             20
          
           
             To
             roast
             a
             Shoulder
             of
             Mutton
             with
             Oysters
             .
             ibid.
          
           
             To
             boyle
             a
             Leg
             of
             Mutton
             .
             32
          
           
             To
             preserve
             Medlers
             .
             41
          
           
           
             To
             make
             Mackaroons
             .
             44
          
           
             To
             preserve
             Mulberries
             .
             45
          
           
             To
             boil
             a
             Mallard
             ,
             &c.
             84
          
           
             To
             s●ew
             a
             Mallard
             .
             88
          
           
             To
             roast
             a
             Shoulder
             of
             Mutton
             .
             10
             ,
             140
          
           
             To
             roast
             a
             Leg
             of
             Mutton
             .
             102
          
           
             To
             roast
             a
             Neck
             of
             Mutton
             .
             ibid.
          
           
             To
             roast
             a
             Chine
             of
             Mutton
             .
             103
          
           
             To
             ro●st
             a
             Giggit
             of
             Mutton
             .
             104
          
           
             To
             make
             a
             Tart
             of
             Medlers
             .
             112
          
           
             To
             scald
             Milk
             after
             the
             Western
             fashion
             .
             114
          
           
             To
             harsh
             a
             Shoulder
             of
             Mutton
             .
             133
          
           
             To
             make
             a
             Leg
             of
             Mutton
             three
             or
             four
             dishes
             .
             134
          
        
         
           
             N
          
           
             To
             make
             Broth
             for
             a
             Neats-tongue
             .
             70
          
           
             To
             roast
             a
             Neats-tongue
             .
             100
          
           
             A
             hot
             Neats
             tongue
             for
             Supper
             .
             127
          
           
             A
             cold
             Neats-tongue
             Pie.
             ibid.
          
        
         
           
             O
          
           
             To
             pickle
             Oy●●●rs
             .
             36
          
           
           
             To
             make
             Paste
             of
             Oranges
             and
             of
             Lemons
             .
             52
          
           
             To
             preserve
             Oranges
             .
             78
          
           
             An
             Oyster
             Pie.
             122
          
        
         
           
             P
          
           
             To
             make
             a
             Sack
             Posset
             .
             10
          
           
             To
             make
             black
             Puddings
             .
             21
          
           
             To
             make
             white
             Puddings
             .
             22
          
           
             To
             make
             Almond
             Puddings
             .
             23
          
           
             To
             make
             a
             Pudding
             to
             bake
             .
             ibid.
          
           
             To
             make
             a
             boyl'd
             Pudding
             .
             24
          
           
             To
             make
             a
             Cream
             Pudding
             to
             be
             boyled
             .
             25
          
           
             To
             pickle
             Purslain
             .
             34
          
           
             To
             make
             a
             Jelly
             of
             Pippins
             .
             38
          
           
             To
             preserve
             Pippins
             white
             .
             46
          
           
             To
             make
             Paste
             Royall
             in
             Spice
             .
             53
          
           
             To
             candie
             Peares
             ,
             Plums
             ,
             &c.
             54
          
           
             To
             make
             Paste
             Royall
             white
             ,
             &c.
             ib.
          
           
             To
             preserve
             Pomecitron
             .
             62
          
           
             To
             make
             a
             very
             good
             Pie.
             67
          
           
             To
             make
             a
             fine
             Padding
             .
             71
          
           
             To
             make
             a
             Ponado
             .
             74
          
           
             To
             Souce
             a
             young
             Pig
             .
             76
          
           
             To
             dry
             Peaches
             .
             79
          
           
           
             To
             boil
             a
             Pike
             in
             white
             Broth
             .
             85
          
           
             To
             stew
             a
             Pullet
             or
             Capon
             .
             90
          
           
             To
             make
             Paste
             for
             a
             Pasty
             of
             Venison
             .
             ibid.
          
           
             To
             make
             Paste
             for
             a
             Pie
             to
             keep
             long
             91
          
           
             To
             make
             Paste
             for
             buttered
             loaves
             .
             92
          
           
             To
             make
             Paste
             for
             Dumplins
             .
             ibid.
          
           
             To
             make
             Puffe-paste
             .
             93
             ,
             129
          
           
             To
             make
             an
             Italian
             Pudding
             .
             98
          
           
             To
             roast
             a
             Pig
             with
             a
             Pudding
             in
             the
             belly
             .
             101
          
           
             To
             souce
             a
             Pig
             .
             107
          
           
             To
             make
             a
             Tart
             of
             green
             Pease
             .
             111
          
           
             To
             make
             a
             Pippin
             Tart.
             113
          
           
             To
             make
             a
             Pudding
             in
             haste
             .
             116
          
           
             To
             make
             a
             Pudding
             in
             a
             dish
             .
             ibid.
          
           
             To
             boyle
             Pigeons
             .
             118
          
           
             A
             Pork
             Pie.
             119
          
           
             A
             Potato
             Pie
             for
             Supper
             .
             128
          
           
             Pigeon
             or
             Rabbet
             Pie.
             ibid.
          
           
             To
             make
             a
             Pudding
             .
             130
          
        
         
           
             Q
          
           
             To
             keep
             Quinces
             all
             the
             year
             .
             32
          
           
             To
             preserve
             white
             Quinces
             .
             40
          
           
           
             To
             make
             Quince
             Cakes
             .
             46
          
           
             To
             preserve
             Quinces
             red
             .
             48
          
           
             To
             make
             flesh
             of
             Quinces
             .
             77
          
           
             To
             bake
             Quinces
             or
             Wardens
             ▪
             &c.
             95
          
        
         
           
             R
          
           
             To
             preserve
             Resberries
             .
             40
          
           
             To
             candy
             Ringus
             Roots
             .
             63
          
           
             To
             boil
             a
             Rabbet
             .
             83
             ,
             139
          
           
             To
             stew
             a
             Rabbet
             .
             89
             ,
             137
          
           
             To
             make
             a
             Tart
             of
             Rice
             .
             111
          
           
             A
             Frigasie
             of
             Rabbets
             .
             134
          
        
         
           
             S
          
           
             To
             stew
             Saucesedges
             .
             28
          
           
             To
             make
             Sugar
             Cakes
             .
             66
          
           
             To
             make
             Simbals
             .
             67
          
           
             To
             make
             Sallet
             of
             all
             manner
             of
             Hearbs
             .
             87
          
           
             To
             stew
             Steakes
             between
             two
             dishes
             .
             ibid.
          
           
             To
             stew
             Smelts
             or
             Flounders
             .
             89
          
           
             To
             bake
             a
             Steak
             Pie.
             97
          
           
             To
             make
             a
             Tart
             of
             Strawberries
             .
             112
          
           
             A
             Skerret
             Pie.
             124
          
        
         
         
           
             T
          
           
             To
             make
             a
             Tan●ie
             .
             13
          
           
             To
             make
             black
             Tart
             stuffe
             .
             14
          
           
             To
             make
             yellow
             Tart
             stuffe
             .
             ibid.
          
           
             To
             make
             gallendine
             sauce
             for
             a
             Turkey
             .
             31
          
           
             To
             stew
             Trouts
             .
             88
          
           
             To
             bake
             a
             Turkie
             .
             94
          
           
             To
             fry
             Tongues
             106
          
           
             To
             souce
             a
             Tench
             or
             Barbell
             .
             108
          
        
         
           
             V
          
           
             To
             make
             Cakes
             of
             Violets
             .
             47
          
           
             To
             make
             Oyle
             of
             Violets
             .
             61
          
           
             To
             boil
             Veal
             ,
             80
          
           
             To
             bake
             Chucks
             of
             Veal
             .
             96
          
           
             To
             roast
             a
             Breast
             of
             Veal
             .
             99
          
           
             To
             roast
             a
             Haunch
             of
             Venison
             .
             103
          
           
             To
             roast
             a
             Shoulder
             or
             Fillet
             of
             Veal
             .
             ibid.
          
           
             To
             souce
             a
             Breast
             of
             Veal
             .
             108
          
           
             To
             souce
             a
             Fillet
             of
             Veal
             .
             109
          
           
             To
             marble
             Beef
             ,
             Mutton
             ,
             or
             Venison
             .
             ibid.
          
           
             A
             Frigasie
             of
             Veal
             .
             131
          
        
         
         
           
             W
          
           
             To
             make
             a
             Whitepot
             .
             26
             ,
             115
          
           
             To
             make
             white
             broth
             with
             a
             Capon
             .
             29
          
           
             To
             preserve
             green
             Walnuts
             .
             39
          
           
             To
             make
             a
             Tart
             of
             Wardens
             .
             111
          
        
      
    
     
       
       
         A
         TRUE
         GENTLEWOMANS
         DELIGHT
         .
      
       
         
           To
           make
           an
           Excellent
           Jelly
           .
        
         
           TAke
           three
           gallons
           of
           fair
           water
           ,
           boil
           in
           it
           a
           knuckle
           of
           Veal
           ,
           and
           two
           Calves
           feet
           flit
           in
           two
           ,
           with
           all
           the
           fat
           clear
           taken
           from
           between
           the
           clawes
           ,
           so
           let
           them
           boil
           to
           a
           very
           tender
           Jelly
           ,
           keeping
           it
           clean
           scummed
           ,
           and
           the
           edges
           of
           the
           pot
           alwaies
           wiped
           with
           a
           clean
           cloth
           ,
           that
           none
           of
           the
           scum
           may
           boil
           in
           ,
           then
           strain
           it
           from
           the
           meat
           ,
           and
           let
           it
           stand
           all
           night
           ,
           the
           next
           morning
           take
           away
           the
           top
           and
           the
           bottome
           ,
           and
           take
           to
           every
           quar●
           
           of
           this
           Jelly
           ,
           half
           a
           pint
           of
           Sherry
           Sack
           ,
           half
           an
           ounce
           of
           Cinnamon
           ,
           and
           as
           much
           Sugar
           as
           will
           season
           it
           ,
           six
           whites
           of
           Eggs
           very
           well
           beaten
           ,
           mingle
           all
           these
           together
           ,
           then
           boil
           it
           half
           an
           hour
           ,
           and
           let
           it
           run
           through
           your
           Jelly
           Bag
           .
        
      
       
         
           To
           make
           a
           Christall
           Ielly
           .
        
         
           Take
           two
           Calves
           feet
           ,
           fley
           them
           ,
           and
           lay
           them
           in
           fair
           spring
           water
           with
           a
           knuckle
           of
           Veal
           ,
           shift
           it
           in
           half
           a
           dozen
           waters
           ,
           take
           out
           the
           fat
           betwixt
           the
           clawes
           ,
           but
           do
           not
           break
           the
           bones
           ,
           for
           if
           you
           do
           ,
           the
           marrow
           of
           the
           bones
           will
           stain
           the
           Jelly
           ,
           when
           they
           are
           soft
           and
           pickt
           very
           clean
           ,
           boil
           them
           very
           tender
           in
           spring
           Water
           ,
           when
           they
           be
           boiled
           tender
           ,
           take
           them
           up
           ,
           and
           use
           them
           at
           your
           pleasure
           to
           eat
           ,
           let
           the
           broth
           stand
           in
           an
           earthen
           pot
           or
           Pipkin
           till
           it
           be
           cold
           ,
           then
           take
           away
           the
           bottome
           and
           the
           top
           ,
           and
           put
           the
           clear
           into
           a
           fair
           Pipkin
           ,
           put
           into
           it
           half
           a
           pound
           of
           fair
           Sugar-candy
           ,
           or
           other
           Sugar
           ,
           three
           drops
           of
           oil
           
           the
           di●h
           you
           mean
           to
           serve
           it
           in
           .
        
      
       
         
           To
           make
           a
           Quince
           Cream
           .
        
         
           Take
           the
           Quinces
           and
           put
           them
           into
           boiling
           water
           unpared
           ,
           and
           let
           them
           boil
           very
           fast
           uncovered
           that
           they
           may
           not
           colour
           ,
           and
           when
           they
           are
           very
           tender
           ,
           take
           them
           off
           and
           peel
           them
           and
           beat
           the
           pap
           very
           small
           with
           Sugar
           ,
           and
           then
           take
           raw
           cream
           and
           mix
           with
           it
           ,
           till
           it
           be
           of
           fit
           thicknes
           to
           eat
           like
           a
           cream
           ,
           but
           if
           you
           boil
           the
           cream
           with
           a
           stick
           of
           Cinnamon
           ,
           I
           think
           it
           the
           better
           ,
           but
           it
           must
           stand
           till
           it
           be
           cold
           before
           you
           put
           it
           to
           the
           Qui●ces
           .
        
      
       
         
           To
           make
           a
           fresh
           Cheese
           .
        
         
           Take
           a
           pint
           of
           fresh
           Cream
           ,
           set
           it
           on
           the
           fire
           ,
           then
           take
           the
           white
           of
           six
           eggs
           ,
           beat
           them
           very
           well
           ,
           and
           wring
           in
           the
           juyce
           of
           a
           good
           Lemon
           into
           the
           whites
           ,
           when
           the
           cream
           seeths
           up
           ,
           put
           in
           the
           whites
           ,
           and
           stir
           it
           about
           till
           it
           be
           turned
           ,
           and
           then
           take
           it
           off
           ,
           and
           put
           it
           into
           the
           cheesecloth
           ,
           and
           let
           the
           whay
           be
           drawn
           
           from
           it
           ,
           then
           take
           the
           curd
           and
           pound
           it
           in
           a
           Stone
           morter
           with
           a
           little
           Rose-water
           and
           Sugar
           ,
           and
           put
           it
           into
           an
           earthen
           Cullender
           ,
           and
           so
           let
           it
           stand
           till
           you
           send
           it
           to
           the
           table
           ,
           then
           put
           it
           into
           a
           dish
           ,
           put
           a
           little
           sweet
           cream
           to
           it
           ,
           and
           so
           serve
           it
           in
           .
        
      
       
         
           To
           make
           a
           Codling
           Cream
           .
        
         
           After
           your
           Coolings
           be
           throughly
           cooled
           and
           yeelded
           ,
           put
           them
           into
           a
           silver
           dish
           ,
           and
           fill
           the
           dish
           almost
           half
           full
           with
           Rose-water
           ,
           and
           half
           a
           pound
           of
           Sugar
           ,
           boil
           all
           this
           liquor
           together
           ,
           untill
           half
           be
           consumed
           ,
           and
           keep
           it
           sti●ring
           till
           it
           be
           ready
           ,
           then
           fill
           up
           your
           dish
           with
           sweet
           cream
           ,
           and
           stir
           it
           till
           it
           be
           well
           mingled
           ,
           and
           when
           it
           hath
           boiled
           round
           about
           the
           dish
           ,
           take
           it
           up
           ,
           sweeten
           it
           with
           Sugar
           and
           serve
           it
           cold
           .
        
      
       
         
           How
           to
           make
           a
           Goosberrie
           Fool
           .
        
         
           Take
           your
           Goosberries
           and
           pick
           them
           ,
           and
           put
           them
           into
           clean
           water
           ,
           and
           boil
           them
           till
           they
           be
           all
           as
           
           of
           Nutmeg
           ,
           three
           drops
           of
           oil
           of
           Mace
           ,
           and
           a
           grain
           of
           Musk
           ,
           and
           so
           let
           i●
           boil
           leasurely
           a
           quarter
           of
           an
           hour
           ,
           then
           let
           it
           run
           through
           a
           Jellie
           bag
           into
           a
           gallie
           pot
           ,
           when
           it
           is
           cold
           you
           may
           serve
           it
           in
           little
           carelesse
           lumps
           being
           taken
           out
           with
           a
           childs
           spoon
           ,
           and
           this
           is
           the
           best
           way
           to
           make
           your
           Christal
           Jelly
           .
        
      
       
         
           To
           make
           Apple
           Cream
           at
           any
           time
           .
        
         
           Take
           twelve
           Pippins
           pare
           and
           slit
           them
           ,
           then
           put
           them
           in
           a
           skillet
           ,
           and
           some
           Claret
           Wine
           ,
           and
           a
           race
           of
           Ginger
           shred
           thin
           ,
           and
           a
           little
           Lemon
           pill
           cut
           small
           ,
           and
           a
           little
           Sugar
           ,
           let
           all
           these
           stand
           together
           till
           they
           be
           soft
           ,
           then
           take
           them
           off
           ,
           and
           put
           them
           in
           a
           dish
           till
           they
           be
           cold
           ,
           then
           take
           a
           quart
           of
           Cream
           boiled
           with
           a
           little
           Nutmeg
           a
           while
           ,
           then
           put
           in
           as
           much
           of
           the
           apple
           stuffe
           ,
           to
           make
           it
           of
           what
           thickness
           you
           please
           ,
           and
           so
           serve
           it
           up
           .
        
      
       
         
           To
           make
           a
           Trifle
           Cream
           .
        
         
           Take
           some
           Cream
           and
           boil
           it
           
           with
           a
           cut
           Nutmeg
           ,
           and
           Lemon
           pill
           a
           while
           ,
           then
           take
           it
           off
           ,
           cool
           it
           a
           little
           ,
           and
           season
           it
           with
           a
           little
           Rose-water
           and
           Sugar
           to
           your
           taste
           ,
           let
           this
           be
           put
           in
           the
           thing
           you
           serve
           it
           in
           ,
           then
           put
           in
           a
           little
           Runnet
           to
           make
           it
           come
           ,
           then
           it
           is
           fit
           to
           eat
           .
        
      
       
         
           To
           make
           clouted
           Cream
           .
        
         
           Take
           three
           gallons
           of
           new
           Milk
           ,
           set
           it
           on
           the
           fire
           till
           it
           boileth
           ,
           make
           a
           hole
           in
           the
           middle
           of
           the
           Cream
           of
           the
           Milk
           ,
           then
           take
           a
           pottle
           or
           three
           pints
           of
           very
           good
           cream
           ,
           put
           it
           into
           the
           hole
           you
           made
           in
           the
           middle
           of
           the
           Milk
           ,
           as
           it
           boileth
           ,
           and
           let
           it
           boil
           together
           half
           an
           hour
           ,
           then
           put
           it
           into
           three
           or
           four
           milkpans
           ,
           so
           let
           it
           stand
           two
           daies
           ,
           if
           the
           weather
           be
           not
           to
           hot
           ,
           then
           take
           it
           up
           in
           clouts
           with
           a
           scummer
           or
           slice
           ,
           and
           put
           it
           in
           that
           which
           you
           will
           serve
           it
           ,
           if
           you
           like
           it
           seasoned
           ,
           you
           may
           put
           some
           Rose-water
           between
           every
           clout
           as
           you
           lay
           one
           upon
           another
           ,
           with
           your
           slice
           in
           
           thick
           that
           you
           cannot
           discern
           what
           it
           is
           to
           the
           value
           of
           a
           quart
           ,
           take
           six
           yolks
           of
           Eggs
           well
           beaten
           with
           Rose-water
           ,
           and
           before
           you
           put
           in
           your
           Eggs
           season
           it
           well
           with
           Sugar
           ,
           then
           strain
           your
           Eggs
           ,
           and
           let
           them
           boil
           a
           little
           while
           ,
           then
           take
           it
           up
           ,
           put
           it
           in
           a
           broad
           dish
           ,
           &
           let
           it
           stand
           till
           it
           be
           cold
           ,
           thus
           it
           must
           be
           eaten
           .
        
      
       
         
           How
           to
           make
           a
           white
           Fool
           .
        
         
           Take
           a
           quart
           of
           Cream
           ,
           and
           set
           it
           over
           the
           fire
           ,
           and
           boil
           it
           with
           whole
           Cinnamon
           ,
           and
           sliced
           Nutmeg
           ,
           and
           Sugar
           ,
           then
           when
           it
           is
           almost
           ready
           take
           the
           whites
           of
           six
           Eggs
           well
           beaten
           with
           Rose-water
           ,
           and
           skum
           off
           the
           ●roth
           from
           them
           ,
           and
           put
           it
           into
           the
           Cream
           ,
           and
           boil
           it
           together
           a
           pretty
           while
           ,
           then
           season
           it
           ,
           and
           take
           the
           whole
           spice
           out
           of
           it
           ,
           and
           put
           it
           up
           in
           a
           broad
           dish
           ,
           and
           when
           it
           is
           cold
           then
           it
           must
           be
           eaten
           .
        
      
       
         
           To
           make
           a
           Goosberry
           Custard
           .
        
         
           Take
           as
           many
           Goosberries
           as
           you
           please
           ,
           boil
           them
           till
           they
           be
           
           soft
           ,
           then
           take
           them
           out
           ,
           and
           let
           them
           stand
           &
           cool
           ,
           and
           drain
           them
           ,
           draw
           them
           with
           your
           hand
           through
           a
           canvas
           Strainer
           ,
           then
           put
           in
           a
           little
           Rose-water
           ,
           Sugar
           ,
           and
           three
           Whites
           ,
           and
           stir
           them
           altogether
           ,
           put
           them
           in
           a
           Skillet
           ,
           and
           stir
           them
           apace
           else
           they
           will
           burn
           ,
           let
           them
           stand
           and
           cool
           a
           little
           while
           ,
           and
           take
           them
           off
           ,
           and
           put
           them
           in
           a
           glasse
           .
        
      
       
         
           To
           make
           a
           Fool
           .
        
         
           Take
           two
           quarts
           of
           Cream
           ,
           set
           it
           over
           the
           fire
           ,
           and
           let
           it
           boil
           ,
           then
           take
           the
           yolks
           of
           twelve
           Eggs
           ,
           and
           beat
           them
           very
           well
           with
           three
           or
           four
           spoonfuls
           of
           cold
           Cream
           ,
           before
           you
           put
           the
           Eggs
           into
           the
           hot
           Cream
           ,
           take
           three
           or
           four
           spoonfuls
           of
           the
           Cream
           out
           of
           the
           Skillet
           ,
           and
           put
           it
           into
           the
           Eggs
           ,
           and
           stir
           it
           together
           ,
           and
           then
           strain
           the
           Egges
           into
           the
           Skillet
           of
           hot
           Cream
           ,
           stirring
           it
           all
           the
           time
           to
           keep
           it
           from
           turning
           ,
           then
           set
           it
           on
           the
           fire
           ,
           and
           let
           it
           boil
           a
           little
           while
           ,
           
           but
           keep
           it
           with
           stirring
           for
           fear
           of
           burning
           ,
           the●
           take
           it
           ●ff
           ,
           and
           let
           it
           stand
           and
           cool
           ,
           then
           take
           two
           or
           three
           spoonfuls
           of
           Sack
           ,
           and
           put
           it
           in
           the
           dish
           ,
           and
           some
           four
           or
           five
           Sippits
           ,
           and
           put
           them
           in
           the
           dish
           ,
           set
           the
           dish
           and
           Sippits
           a
           drying
           ,
           and
           when
           they
           be
           dry
           that
           they
           hang
           to
           the
           dish
           ,
           sweeten
           the
           Cream
           ,
           and
           pour
           it
           in
           the
           dish
           softly
           because
           the
           Sippits
           shall
           not
           rise
           up
           ,
           this
           will
           make
           three
           dishes
           ,
           when
           it
           is
           cold
           it
           is
           fit
           to
           be
           eaten
           .
        
      
       
         
           To
           make
           Cheese-cakes
           .
        
         
           For
           the
           crust
           take
           half
           a
           pint
           of
           flower
           ,
           and
           four
           spoonfuls
           of
           cold
           water
           ,
           and
           three
           parts
           of
           a
           quarter
           of
           a
           pound
           of
           butter
           ,
           beat
           and
           knead
           these
           together
           ,
           and
           put
           the
           past
           asunder
           several
           times
           ,
           then
           roul
           it
           square
           and
           turn
           it
           over
           ,
           then
           take
           a
           pint
           of
           Cream
           ,
           and
           seven
           Eggs
           ,
           and
           a
           quarter
           of
           a
           pound
           of
           Sugar
           ,
           and
           a
           quarter
           of
           a
           pound
           of
           Currans
           plump
           before
           you
           put
           them
           in
           ,
           and
           a
           whole
           Nutmeg
           grated
           on
           a
           
           knife
           ,
           the
           Pepper
           must
           be
           beaten
           ,
           but
           not
           too
           much
           ,
           it
           must
           be
           gently
           boiled
           and
           stirred
           as
           you
           do
           buttered
           Eggs
           ,
           the
           stuffe
           must
           be
           cold
           ,
           and
           then
           put
           in
           the
           coffin
           ,
           and
           so
           bake
           it
           .
        
      
       
         
           To
           make
           a
           Sack
           Posset
           .
        
         
           Take
           two
           quarts
           of
           pure
           good
           Cream
           ,
           a
           quarter
           of
           a
           pound
           of
           the
           best
           Almonds
           ,
           stamp
           them
           in
           the
           Cream
           ,
           and
           boil
           Amber
           and
           Musk
           therein
           ,
           then
           take
           a
           pint
           of
           Sack
           in
           a
           Bason
           ,
           and
           set
           it
           on
           a
           chafingdish
           till
           it
           be
           bloud
           warm
           ,
           then
           take
           the
           yolkes
           of
           twelve
           Eggs
           ,
           with
           four
           whites
           ,
           and
           beat
           them
           very
           well
           together
           ,
           and
           so
           put
           the
           Eggs
           into
           the
           Sack
           ,
           and
           make
           it
           good
           and
           hot
           ,
           let
           the
           Cream
           cool
           a
           little
           before
           you
           put
           it
           into
           the
           Sack
           ,
           then
           stir
           all
           together
           over
           the
           coales
           till
           it
           be
           as
           thick
           as
           you
           would
           have
           it
           ,
           if
           you
           take
           some
           Amber
           and
           Musk
           ,
           and
           grind
           it
           small
           with
           Sugar
           ,
           and
           strew
           it
           on
           the
           top
           of
           the
           Posset
           ,
           it
           will
           give
           it
           a
           most
           delicate
           and
           pleasant
           taste
           ▪
        
      
       
       
         
           To
           make
           Leach
           .
        
         
           Make
           your
           Jelly
           for
           your
           Leach
           with
           Calves
           feet
           ,
           as
           you
           do
           your
           ordinary
           Jelly
           ,
           but
           a
           little
           stiffer
           ,
           and
           when
           it
           is
           cold
           ,
           take
           off
           the
           top
           and
           bottome
           ,
           and
           set
           it
           over
           the
           fire
           with
           some
           Cinnamon
           and
           Sugar
           ,
           then
           take
           your
           Turnsele
           ,
           being
           well
           steept
           in
           Sack
           ,
           and
           crush
           it
           ,
           and
           so
           strain
           it
           into
           your
           Leach
           ,
           and
           let
           it
           boil
           to
           such
           a
           thicknesse
           ,
           that
           when
           it
           is
           cold
           you
           may
           slice
           it
           .
        
      
       
         
           To
           make
           yellow
           Leach
           .
        
         
           Your
           yellow
           Leach
           is
           just
           the
           same
           ,
           but
           in
           steed
           of
           Turnsele
           you
           must
           colour
           it
           with
           Saffron
           ,
           and
           when
           it
           is
           boiled
           enough
           ,
           then
           put
           in
           your
           Saffron
           and
           not
           before
           ,
           it
           must
           not
           boil
           in
           it
           .
        
      
       
         
           To
           make
           a
           slipcoat
           Cheese
           .
        
         
           Take
           five
           quarts
           of
           new
           Milk
           from
           the
           Cow
           ,
           and
           one
           quart
           of
           Water
           ,
           and
           one
           spoonful
           of
           Runnet
           ,
           and
           stir
           it
           together
           ,
           and
           let
           it
           stand
           till
           it
           doth
           come
           ,
           then
           lay
           your
           Cheese-cloth
           into
           the
           Vate
           ,
           and
           
           take
           up
           your
           Curd
           as
           fast
           as
           you
           can
           without
           breaking
           ,
           and
           put
           into
           your
           Vate
           ,
           and
           let
           the
           Whay
           soak
           out
           of
           it self
           ;
           when
           you
           have
           taken
           it
           all
           up
           ,
           lay
           a
           cloth
           on
           the
           top
           of
           it
           ,
           and
           one
           pound
           weight
           for
           one
           hour
           ,
           then
           lay
           two
           pound
           weight
           for
           one
           hour
           more
           ,
           then
           turn
           him
           when
           he
           hath
           stood
           two
           hours
           lay
           three
           pound
           on
           him
           for
           an
           hour
           more
           ,
           then
           take
           him
           out
           of
           the
           Vate
           ,
           and
           let
           him
           lie
           two
           or
           three
           hours
           ,
           and
           then
           salt
           him
           on
           both
           sides
           ,
           when
           he
           is
           salt
           enough
           ,
           take
           a
           clean
           cloth
           and
           wipe
           him
           dry
           ,
           then
           let
           him
           lie
           a
           day
           or
           a
           night
           ,
           then
           put
           Nettles
           under
           and
           upon
           him
           ,
           and
           change
           them
           once
           a
           day
           ,
           the
           Cheese
           will
           come
           to
           his
           eating
           in
           eight
           or
           nine
           daies
           .
        
      
       
         
           To
           make
           Cheese-loaves
           .
        
         
           Take
           the
           Curds
           of
           a
           tender
           new
           milk
           Cheese
           ,
           and
           let
           them
           be
           well
           pressed
           from
           the
           Whay
           ,
           and
           then
           break
           them
           as
           small
           as
           you
           can
           possible
           ,
           then
           take
           Crums
           of
           Manchet
           ,
           
           and
           yolkes
           of
           Eggs
           ,
           with
           half
           the
           whites
           ,
           and
           some
           sweet
           Cream
           ,
           and
           a
           little
           fine
           flower
           ,
           mingle
           all
           these
           together
           ,
           and
           make
           a
           paste
           of
           it
           ,
           but
           not
           too
           stiffe
           ,
           then
           make
           them
           into
           little
           loaves
           and
           bake
           them
           ,
           when
           they
           be
           baked
           ,
           cut
           off
           the
           tops
           and
           butter
           them
           ,
           with
           Sugar
           ,
           Nutmeg
           ,
           and
           melted
           Butter
           ,
           and
           put
           it
           in
           with
           a
           spoon
           ,
           and
           stir
           it
           altogether
           ,
           then
           lay
           on
           the
           tops
           ,
           and
           seare
           them
           with
           scraped
           Sugar
           .
        
      
       
         
           How
           to
           make
           a
           very
           good
           Tansie
           .
        
         
           Take
           fifteen
           Eggs
           ,
           and
           six
           of
           the
           whites
           ,
           beat
           them
           very
           well
           ,
           then
           put
           in
           some
           Sugar
           ,
           and
           a
           little
           Sack
           ,
           beat
           them
           again
           ,
           then
           put
           about
           a
           pint
           or
           a
           little
           more
           of
           Cram●
           ,
           then
           beat
           them
           again
           ,
           then
           put
           in
           the
           juyce
           of
           Spinnage
           or
           of
           Primrose
           leaves
           ,
           to
           make
           it
           green
           ,
           then
           put
           in
           some
           more
           Sugar
           if
           it
           be
           not
           sweet
           enough
           ,
           then
           beat
           it
           againe
           a
           little
           ,
           and
           so
           let
           it
           stand
           till
           you
           fry
           it
           ,
           when
           the
           first
           course
           is
           in
           ,
           then
           fry
           it
           with
           a
           little
           sweet
           Butter
           ,
           it
           must
           
           be
           stirred
           and
           fried
           very
           tender
           when
           it
           is
           fried
           enough
           ,
           then
           put
           i●
           in
           a
           dish
           ,
           and
           strew
           some
           Sugar
           upon
           it
           ,
           and
           serve
           it
           in
           .
        
      
       
         
           To
           make
           black
           Tart
           stuffe
           .
        
         
           To
           a
           dozen
           pound
           of
           Prune
           take
           half
           a
           dozen
           of
           Maligo
           Raisins
           ,
           wash
           and
           pick
           them
           clean
           ,
           and
           put
           them
           into
           a
           pot
           of
           water
           ,
           se●
           them
           over
           the
           fire
           till
           all
           these
           ar●
           like
           pulpe
           ,
           and
           stir
           them
           often
           leas●
           they
           burn
           too
           ,
           then
           take
           them
           off
           and
           let
           them
           be
           rubbed
           through
           ●
           hair
           Sive
           hard
           with
           your
           hands
           ,
           b●
           little
           and
           little
           till
           all
           be
           through
           then
           season
           them
           to
           your
           taste
           wit●
           searced
           Ginger
           .
        
      
       
         
           To
           make
           yellow
           Tart
           stuffe
           .
        
         
           Take
           four
           and
           twenty
           Eggs
           ,
           an●
           beat
           them
           with
           Salt
           together
           ,
           an●
           put
           it
           into
           a
           quart
           of
           seething
           Milk
           stirring
           it
           untill
           it
           caudles
           ,
           then
           tak●
           it
           off
           ,
           and
           put
           in
           into
           a
           napkin
           ,
           hanging
           it
           up
           till
           all
           the
           Whay
           be
           ru●
           through
           ,
           when
           it
           is
           cold
           ,
           take
           i●
           and
           grind
           it
           in
           a
           stone
           Morter
           wit●
           
           Sack
           and
           Sugar
           ,
           to
           your
           taste
           ;
           and
           otherwise
           to
           make
           it
           look
           white
           ,
           leave
           the
           yolks
           ,
           and
           instead
           of
           Sack
           put
           in
           Rosewater
           .
        
      
       
         
           To
           make
           a
           made
           Dish
           .
        
         
           Take
           a
           quarter
           of
           a
           pound
           of
           Almonds
           ,
           beat
           them
           small
           and
           ●n
           the
           beatin
           of
           them
           put
           in
           a
           little
           Rosewater
           to
           keep
           them
           from
           oyling
           ,
           strain
           them
           into
           Cream
           ,
           then
           take
           Arterchoak
           bottomes
           ,
           and
           Marrow
           ,
           and
           boil
           the
           rednesse
           of
           the
           Marrow
           out
           ,
           then
           take
           a
           quart
           of
           Cream
           ,
           and
           boil
           it
           with
           Dates
           ,
           Ro●e-water
           ,
           and
           Sugar
           ,
           and
           when
           it
           is
           boiled
           to
           a
           convenient
           thicknesse
           ,
           take
           it
           off
           ,
           and
           take
           your
           Arterchoak
           and
           pare
           off
           the
           leaves
           ,
           and
           lay
           them
           into
           the
           dish
           ,
           and
           some
           Marrow
           upon
           them
           ,
           then
           pour
           some
           Cream
           upon
           them
           ,
           then
           set
           it
           on
           coals
           til
           you
           serveit
           in
           .
           
             To
             make
             Sauce
             for
             a
             shoulder
             of
             Mutton
             .
          
        
         
           Take
           a
           few
           Oysters
           ,
           and
           some
           sweet
           hearbs
           ,
           and
           an
           Onyon
           ,
           and
           a
           pint
           of
           white
           Wine
           ,
           and
           a
           little
           beaten
           Nutmeg
           ,
           a
           little
           Salt
           ,
           and
           
           a
           large
           Mace
           ▪
           a
           little
           Lemon
           pild
           ,
           and
           a
           little
           Sugar
           ,
           a
           little
           leaker
           poss●t
           ▪
           i●
           you
           have
           no
           Oysters
           take
           Capers
           in
           the
           room
           of
           them
           ,
           and
           some
           gravie
           of
           the
           Mutton
           ▪
        
      
       
         
           To
           fry
           Appl●
           pies
           .
        
         
           Take
           Apples
           and
           pare
           them
           ,
           and
           chop
           them
           very
           small
           ,
           beat
           in
           a
           little
           Cinnamon
           ,
           a
           little
           Ginger
           ,
           some
           Sugar
           ,
           and
           a
           little
           Rose-water
           ,
           take
           your
           paste
           ,
           roul
           it
           thin
           ,
           and
           make
           them
           up
           as
           big
           Pasties
           as
           you
           please
           ,
           to
           hold
           a
           spoonful
           or
           a
           little
           lesse
           of
           your
           Apples
           ,
           and
           so
           stir
           them
           with
           Butter
           not
           to
           hastily
           least
           they
           be
           burned
           .
        
      
       
         
           To
           make
           Curd-Cakes
           .
        
         
           Take
           a
           pint
           of
           Curds
           ,
           four
           Eggs
           ,
           take
           out
           two
           of
           the
           whites
           put
           in
           some
           Sugar
           ,
           a
           little
           Nutmeg
           ,
           and
           a
           little
           flower
           ,
           stir
           them
           well
           together
           ,
           and
           drop
           them
           in
           ,
           and
           fry
           them
           with
           a
           little
           Butter
           .
        
      
       
         
           To
           make
           Furmenti●
           .
        
         
           Take
           a
           quart
           of
           sweet
           Cream
           ,
           two
           or
           three
           sprigs
           of
           Mace
           ,
           and
           a
           
           Nutmeg
           cut
           in
           half
           put
           into
           your
           Cream
           ,
           so
           let
           it
           boil
           ,
           then
           take
           your
           French
           Barley
           or
           Rice
           ,
           being
           first
           washed
           clean
           in
           fair
           water
           three
           times
           ,
           and
           picked
           clean
           ,
           then
           boil
           it
           in
           sweet
           milk
           till
           it
           be
           tender
           ,
           then
           put
           it
           into
           your
           cream
           ,
           and
           boil
           it
           well
           ,
           and
           when
           it
           hath
           boiled
           a
           good
           while
           ,
           take
           the
           yolks
           of
           six
           or
           seven
           eggs
           ,
           beat
           them
           very
           well
           ,
           and
           thicken
           on
           a
           soft
           fire
           ,
           boil
           it
           ,
           and
           stir
           it
           ,
           for
           it
           will
           quickly
           burn
           ,
           when
           you
           think
           it
           is
           boiled
           enough
           ,
           sweeten
           it
           to
           your
           taste
           ,
           and
           so
           serve
           it
           in
           with
           Rose-water
           and
           Musk
           Sugar
           ,
           in
           the
           same
           manner
           you
           may
           make
           it
           with
           wheat
           .
        
      
       
         
           To
           make
           an
           Arterchoak
           Pie.
           
        
         
           Take
           the
           bottome
           of
           six
           Arterchoaks
           ,
           being
           boiled
           very
           tender
           ,
           put
           them
           in
           a
           dish
           ,
           and
           put
           some
           vinegar
           over
           them
           ,
           season
           them
           with
           Ginger
           and
           Sugar
           ,
           a
           little
           Mace
           whole
           ,
           putting
           them
           into
           a
           Pie
           ,
           and
           when
           you
           lay
           them
           in
           ,
           lay
           some
           marrow
           ,
           and
           Dates
           sliced
           in
           ,
           and
           
           a
           few
           Raisins
           of
           the
           Sun
           in
           the
           bottome
           ,
           with
           good
           store
           of
           Butter
           ,
           so
           close
           the
           Pie
           ,
           when
           it
           is
           half
           baked
           ,
           take
           a
           dish
           of
           Sack
           ,
           being
           boiled
           first
           with
           Sugar
           ,
           and
           a
           pill
           of
           Orange
           ,
           put
           it
           in
           your
           Pie
           ,
           and
           set
           it
           in
           the
           Oven
           again
           ,
           till
           you
           use
           it
           .
        
      
       
         
           To
           make
           a
           Chicken
           Pie.
           
        
         
           Make
           your
           paste
           with
           good
           store
           of
           Butter
           ,
           and
           yolks
           of
           Eggs
           and
           Sugar
           ,
           then
           take
           six
           chickens
           small
           ,
           taking
           out
           the
           breast-bone
           ,
           and
           trussing
           them
           round
           ,
           take
           two
           Nutmegs
           ,
           and
           a
           good
           quantity
           of
           Cinnamon
           ,
           and
           put
           it
           in
           in
           little
           pieces
           ,
           take
           two
           yolks
           of
           eggs
           ,
           and
           beat
           them
           with
           six
           spoonfuls
           of
           verjuice
           ,
           then
           take
           your
           juice
           and
           verjuyce
           ,
           and
           a
           little
           salt
           ,
           stir
           them
           well
           together
           ,
           take
           a
           good
           deal
           of
           butter
           ,
           and
           wet
           it
           in
           the
           verjuyce
           ,
           and
           put
           it
           in
           the
           bellies
           of
           the
           Chikens
           ,
           so
           lay
           them
           in
           the
           pie
           with
           butter
           under
           them
           ,
           then
           take
           half
           a
           pound
           of
           Currans
           washed
           and
           dried
           ,
           
           so
           lay
           them
           on
           the
           top
           of
           the
           Chickens
           ,
           with
           a
           piece
           of
           Marrow
           ,
           Barberries
           ,
           Grapes
           ,
           and
           good
           store
           of
           Butter
           and
           Sugar
           ,
           as
           will
           season
           it
           ,
           a
           little
           before
           you
           draw
           out
           your
           Pie
           ,
           put
           in
           Verjuyce
           and
           Sugar
           boiled
           together
           .
        
      
       
         
           To
           bake
           Beef
           like
           red
           Deer
           .
        
         
           Take
           a
           pound
           of
           Beef
           ,
           and
           slice
           it
           thi●
           ,
           and
           half
           a
           pint
           of
           good
           wine
           Vinegar
           ,
           some
           three
           Cloves
           ,
           and
           Mace
           above
           an
           ounce
           ,
           three
           Nutmegs
           ,
           pound
           them
           altogether
           ,
           Pepper
           and
           Salt
           according
           to
           your
           discretion
           ,
           and
           a
           little
           Sugar
           ,
           mix
           these
           together
           ,
           take
           a
           pound
           and
           half
           of
           Suet
           ,
           shred
           and
           beat
           it
           small
           in
           a
           Morter
           ,
           then
           lay
           a
           row
           of
           suet
           ,
           a
           row
           of
           Beef
           ,
           strow
           your
           spices
           between
           every
           lain
           ,
           then
           your
           Vinegar
           ,
           so
           do
           till
           you
           have
           laid
           in
           all
           ,
           then
           make
           it
           up
           ,
           but
           first
           beat
           it
           close
           with
           a
           rowling
           pin
           ,
           then
           press
           it
           a
           day
           before
           you
           put
           it
           in
           your
           paste
           .
        
      
       
       
         
           To
           roast
           a
           Shoulder
           of
           Mutton
           with
           Thyme
           .
        
         
           Draw
           yout
           shoulder
           of
           Mutton
           ;
           and
           when
           it
           is
           half
           roasted
           ,
           save
           the
           gravy
           ,
           and
           cut
           a
           good
           deal
           of
           the
           inside
           of
           it
           ,
           and
           mince
           it
           grosse
           ,
           and
           boyle
           it
           in
           a
           dish
           with
           the
           gravy
           ,
           and
           Thyme
           ,
           Claret
           wine
           ,
           and
           sliced
           Nutmeg
           ,
           and
           when
           your
           shoulder
           is
           roasted
           ,
           lay
           it
           in
           the
           dish
           with
           sliced
           Lemon
           ,
           but
           remember
           to
           scorch
           your
           Mutton
           in
           roasting
           ,
           as
           you
           doe
           when
           you
           boyle
           it
           .
        
      
       
         
           To
           roast
           a
           Shoulder
           of
           Mutton
           with
           Oysters
           .
        
         
           When
           you
           open
           the
           Oyster
           save
           the
           liquor
           ,
           then
           season
           them
           with
           Pepper
           ,
           and
           a
           little
           Cloves
           ,
           and
           Mace
           ,
           and
           Hearbs
           finely
           chopped
           ,
           and
           the
           yolk
           of
           two
           or
           three
           Eggs
           chopped
           small
           ,
           and
           some
           Currans
           parboyled
           a
           little
           ,
           then
           stuffe
           your
           Shoulder
           of
           Mutton
           thick
           with
           your
           Oysters
           ,
           then
           season
           it
           ,
           and
           lay
           it
           to
           the
           fire
           ,
           and
           roast
           it
           ,
           then
           take
           the
           rest
           of
           your
           Cysters
           ,
           and
           
           boyle
           them
           with
           a
           little
           white
           Wine
           and
           some
           Butter
           ,
           this
           is
           sauce
           for
           your
           Shoulder
           of
           Mutton
           ,
           when
           your
           Oysters
           are
           opened
           ,
           you
           may
           parboyle
           them
           in
           their
           own
           liquor
           ,
           then
           take
           them
           out
           ,
           and
           season
           them
           .
        
      
       
         
           To
           make
           Angellets
           .
        
         
           Take
           a
           quart
           of
           new
           Milk
           ,
           and
           a
           pint
           of
           Cream
           ,
           and
           put
           them
           together
           with
           a
           little
           Runnet
           ,
           when
           it
           is
           come
           well
           ,
           take
           it
           up
           with
           a
           spoon
           ,
           and
           put
           it
           into
           the
           vate
           softly
           ,
           and
           let
           it
           stand
           two
           dayes
           ,
           till
           it
           is
           pretty
           stiffe
           ,
           then
           slip
           it
           out
           ,
           and
           salt
           it
           a
           little
           at
           both
           ends
           ,
           and
           when
           you
           think
           it
           is
           salt
           enough
           ,
           set
           it
           a
           drying
           ,
           and
           wipe
           them
           ,
           and
           within
           a
           quarter
           of
           a
           year
           they
           will
           be
           ready
           to
           eat
           .
        
      
       
         
           To
           make
           black
           Puddings
           ,
        
         
           Take
           your
           bloud
           when
           it
           is
           warm
           ,
           put
           in
           some
           salt
           ,
           and
           when
           it
           is
           throughly
           cold
           put
           in
           your
           groats
           well
           pickt
           ,
           and
           let
           it
           stand
           soking
           a
           night
           ,
           then
           put
           in
           Hearbs
           ,
           
           which
           must
           be
           Rosemary
           ,
           large
           Savory
           ,
           Pennyroyall
           ,
           Thyme
           ,
           and
           Fennell
           ,
           then
           make
           it
           soft
           ,
           with
           putting
           of
           good
           Cream
           hot
           untill
           the
           bloud
           look
           pale
           ,
           then
           beat
           four
           or
           five
           Eggs
           whites
           and
           all
           ,
           and
           mingle
           it
           ▪
           then
           season
           it
           with
           Cloves
           ,
           Mace
           ,
           Pepper
           ,
           Fennell
           seeds
           ,
           then
           put
           good
           store
           of
           Beef
           suet
           in
           your
           stuffe
           ,
           and
           mince
           your
           fat
           not
           too
           small
           .
        
      
       
         
           To
           make
           white
           Puddings
           .
        
         
           After
           the
           humbles
           are
           very
           tender
           boyled
           ,
           take
           some
           of
           the
           lights
           ,
           with
           the
           hearts
           ,
           and
           all
           the
           flesh
           and
           fat
           about
           them
           ,
           picking
           from
           them
           all
           the
           sinewes
           and
           skin
           ,
           then
           chop
           the
           meat
           small
           as
           can
           be
           ,
           then
           put
           to
           it
           a
           little
           of
           the
           Liver
           very
           finely
           searced
           ,
           some
           grated
           bread
           searced
           ,
           four
           or
           five
           yolks
           of
           Eggs
           ,
           a
           pint
           of
           very
           good
           Cream
           ,
           a
           spoonfull
           or
           two
           of
           Sack
           ,
           a
           little
           Sugar
           ,
           Cinnamon
           ,
           Cloves
           ,
           and
           Mace
           ,
           a
           little
           Nutmeg
           ,
           a
           few
           Canary
           seeds
           ,
           a
           little
           Rosewater
           mingled
           with
           a
           
           good
           deal
           of
           Swines
           fat
           ,
           a
           little
           Salt
           ,
           roul
           it
           in
           roules
           two
           houres
           before
           you
           goe
           about
           it
           ,
           let
           the
           fat
           side
           of
           the
           skin
           be
           turned
           and
           steeped
           in
           Rosewater
           till
           you
           fill
           them
           .
        
      
       
         
           To
           make
           Almond
           Puddings
           .
        
         
           Take
           a
           Pound
           of
           Almonds
           blanched
           ,
           and
           beat
           them
           very
           small
           with
           a
           little
           Rosewater
           ,
           boyle
           good
           Milk
           with
           a
           flake
           of
           Mace
           ,
           and
           a
           little
           sliced
           N●tmeg
           ,
           when
           it
           is
           boyled
           ,
           take
           it
           clean
           ●●om
           the
           Spice
           ,
           then
           take
           the
           quantity
           of
           a
           penny
           loaf
           ,
           grate
           it
           ,
           and
           searce
           it
           through
           a
           Cullender
           ,
           and
           then
           put
           it
           into
           the
           Milk
           ,
           and
           let
           it
           stand
           till
           it
           be
           pretty
           cool
           ,
           then
           put
           in
           the
           Almonds
           ,
           and
           five
           or
           six
           yolks
           of
           Eggs
           ,
           and
           a
           little
           Salt
           and
           Sugar
           ,
           what
           you
           think
           ●it
           ,
           and
           good
           store
           of
           B●ef
           suet
           ,
           and
           Marrow
           very
           finely
           ●hred
           .
        
      
       
         
           To
           make
           a
           Pudding
           to
           bake
           .
        
         
           Take
           a
           penny
           loaf
           ,
           pare
           it
           ,
           slice
           it
           in
           a
           quart
           of
           Cream
           ,
           with
           a
           
           little
           Rosewater
           ,
           and
           break
           it
           very
           small
           ,
           take
           three
           ounces
           of
           Jordan
           Almonds
           blanched
           ,
           and
           beaten
           small
           with
           a
           little
           Sugar
           ,
           put
           in
           some
           eight
           Eggs
           beaten
           ,
           a
           Marrow
           bone
           ,
           and
           two
           or
           three
           Pippins
           sliced
           thin
           ,
           or
           any
           way
           ,
           mingle
           these
           together
           ,
           and
           put
           in
           a
           little
           Ambergriece
           if
           you
           please
           .
        
      
       
         
           To
           make
           a
           boyld
           Pudding
           .
        
         
           Take
           a
           pint
           o●
           Cream
           or
           Milk
           ,
           boyle
           it
           with
           a
           stick
           of
           Ciunamon
           a
           little
           while
           ,
           and
           take
           it
           off
           ,
           and
           let
           it
           stand
           till
           it
           be
           cold
           ,
           put
           in
           six
           Eggs
           ,
           take
           out
           three
           whites
           ,
           beat
           your
           Eggs
           a
           little
           before
           you
           put
           them
           into
           the
           Milk
           ,
           then
           stirre
           them
           together
           ,
           then
           take
           a
           penny
           roul
           ,
           and
           slice
           it
           very
           thin
           ▪
           and
           let
           it
           lie
           and
           soke
           ,
           and
           then
           braid
           it
           very
           small
           ,
           then
           put
           in
           some
           Sugar
           ,
           and
           butter
           your
           cloth
           before
           you
           put
           it
           in
           ,
           it
           will
           take
           but
           a
           little
           while
           seething
           ,
           and
           when
           you
           take
           it
           up
           ,
           melt
           a
           little
           fresh
           Butter
           ,
           and
           a
           little
           Sa●
           ,
           and
           Sugar
           ,
           beat
           all
           
           these
           together
           ,
           and
           put
           it
           into
           tke
           dish
           with
           your
           Pudding
           to
           be
           served
           in
           .
        
      
       
         
           To
           make
           a
           Cream
           Pudding
           to
           be
           boyled
           .
        
         
           Take
           a
           pint
           and
           a
           half
           of
           thick
           Cream
           ,
           and
           boyle
           it
           with
           Mace
           ,
           Ginger
           ,
           and
           Nutmeg
           quartered
           ,
           then
           put
           to
           it
           eight
           Eggs
           ,
           with
           four
           whites
           beaten
           ,
           and
           Almonds
           blancht
           a
           pound
           ,
           and
           strained
           in
           with
           the
           Cream
           ,
           a
           little
           Rosewater
           and
           Sugar
           ,
           and
           a
           spoonful
           of
           flower
           searted
           very
           fine
           ,
           then
           take
           a
           thick
           napkin
           ,
           wet
           it
           ,
           &
           rub
           it
           with
           flower
           ,
           and
           tie
           the
           pudding
           up
           in
           it
           ,
           where
           Mutton
           is
           boyled
           ,
           or
           in
           the
           Beefpot
           ,
           remember
           to
           take
           out
           the
           whole
           Spice
           out
           of
           the
           Cream
           when
           it
           is
           boyled
           ,
           the
           sauce
           for
           this
           pudding
           is
           a
           little
           Sack
           ,
           and
           Sugar
           ,
           a
           pretty
           piece
           of
           Butter
           ,
           you
           must
           blanch
           some
           Almonds
           ,
           when
           they
           are
           blanched
           ,
           cut
           every
           Almond
           in
           three
           or
           four
           pieces
           the
           long
           way
           ,
           and
           stick
           them
           up
           an
           end
           upon
           the
           pudding
           very
           thick
           .
        
      
       
       
         
           To
           make
           a
           White-pot
           .
        
         
           Take
           a
           pint
           and
           a
           half
           of
           Cream
           a
           quarter
           of
           a
           pound
           of
           Sugar
           ,
           little
           Rosewater
           ,
           a
           few
           Dates
           sliced
           a
           few
           Raisins
           of
           the
           Sunne
           ,
           six
           o●
           seven
           Eggs
           ,
           and
           a
           little
           large
           Mace
           a
           sliced
           Pippin
           ,
           or
           Lemon
           ,
           cu●
           sippet
           fashion
           for
           your
           dishes
           yo●
           bake
           in
           ,
           and
           dip
           them
           in
           Sack
           o●
           Rosewater
           .
        
      
       
         
           To
           make
           a
           forc'd
           dish
           of
           any
           col●
           meat
           .
        
         
           Take
           any
           cold
           meat
           and
           shre●
           it
           small
           ,
           a
           little
           Cloves
           ,
           and
           Mace
           ,
           and
           Nutmeg
           ,
           and
           two
           yolkes
           of
           Eggs
           ,
           a
           spoonfull
           or
           two
           of
           Rosewater
           ,
           a
           little
           grated
           bread
           ,
           a
           little
           Beef
           suet
           shred
           small
           ,
           make
           it
           up
           into
           balls
           or
           any
           fashion
           you
           please
           ,
           and
           boyle
           them
           in
           fried
           suet
           between
           two
           earthen
           dishes
           ,
           your
           suet
           must
           boyle
           before
           you
           put
           in
           your
           meat
           for
           sauce
           ,
           a
           little
           Butter
           ,
           Verjuyce
           ,
           and
           Sugar
           .
        
      
       
       
         
           To
           make
           a
           forc'd
           dish
           of
           a
           Leg
           of
           Mutton
           ,
           or
           Lamb
           .
        
         
           Take
           a
           Leg
           of
           Mutton
           ,
           or
           Lamb
           ,
           cut
           out
           the
           flesh
           ,
           and
           take
           heed
           you
           break
           not
           the
           skin
           of
           it
           ,
           then
           parboyle
           it
           ,
           and
           mince
           it
           with
           a
           little
           Beef
           suet
           ▪
           put
           into
           it
           a
           little
           sweet
           Hearbs
           shred
           ,
           three
           or
           four
           Dates
           sliced
           ,
           a
           little
           beaten
           Nutmeg
           ,
           Cloves
           ,
           and
           Mace
           ,
           a
           few
           Currans
           ,
           a
           little
           Sugar
           ,
           a
           little
           Verjuyce
           ,
           three
           or
           four
           Eggs
           ,
           mix
           them
           together
           ,
           and
           put
           them
           in
           the
           skin
           ,
           and
           set
           it
           in
           a
           dish
           ,
           and
           bake
           it
           .
        
      
       
         
           To
           boyle
           a
           Calves
           head
           with
           Oysters
           .
        
         
           Take
           the
           head
           ,
           and
           boyle
           it
           with
           Water
           and
           Salt
           ,
           and
           a
           little
           white
           Wine
           or
           Verjuyce
           ▪
           and
           when
           it
           is
           almost
           enough
           then
           cut
           some
           Oysters
           ,
           and
           mingle
           them
           together
           ,
           and
           a
           blade
           or
           two
           of
           Mace
           ,
           a
           little
           Pepper
           ,
           and
           Salt
           ,
           and
           a
           little
           liquor
           of
           the
           Oysters
           ,
           then
           put
           it
           together
           ,
           and
           put
           it
           to
           the
           Calves
           head
           ,
           and
           the
           largest
           Oysterr
           upon
           it
           ,
           and
           a
           slit
           Lemon
           ,
           and
           Barberries
           ,
           so
           serve
           it
           in
           .
        
      
       
       
         
           To
           fry
           a
           Coast
           of
           Lamb
           .
        
         
           Take
           a
           coast
           of
           Lamb
           ,
           and
           parboyle
           it
           ,
           take
           out
           all
           the
           bones
           as
           near
           as
           you
           can
           ,
           and
           take
           some
           four
           or
           five
           yolkes
           of
           Eggs
           beaten
           ,
           a
           little
           Thyme
           ,
           and
           sweet
           Majoram
           ,
           and
           Parsly
           minced
           very
           small
           ,
           and
           beat
           it
           with
           the
           Eggs
           ,
           and
           cut
           your
           Lamb
           into
           square
           pieces
           ,
           and
           dip
           them
           into
           the
           Eggs
           and
           Hearbs
           ,
           and
           fry
           them
           with
           Butter
           ,
           then
           take
           a
           little
           Butter
           ,
           white
           Wine
           ,
           and
           Sugar
           for
           sauce
           .
        
      
       
         
           To
           st●w
           Saucesedges
           .
        
         
           Boyle
           them
           in
           fair
           Water
           and
           Salt
           a
           little
           ,
           for
           sauce
           boyle
           some
           Cur●ans
           alone
           ,
           when
           they
           be
           almost
           tender
           ,
           then
           pour
           out
           the
           water
           ,
           and
           put
           in
           a
           little
           white
           Wine
           ,
           Butter
           ,
           and
           Sugar
           .
        
      
       
         
           To
           boyle
           Ducks
           .
        
         
           When
           they
           be
           half
           boyled
           ,
           take
           a
           quart
           of
           the
           liquour
           and
           strain
           it
           ,
           and
           put
           a
           quart
           of
           white
           Wine
           ,
           and
           some
           whole
           Mace
           ,
           Cloves
           ,
           and
           Nutmegs
           sliced
           ,
           and
           Cinnamon
           ,
           
           and
           a
           few
           Onions
           shred
           ,
           a
           bundle
           of
           sweet
           Hearbs
           ,
           a
           few
           Capers
           ,
           and
           a
           little
           Sampire
           ,
           when
           it
           is
           boyled
           put
           some
           Sugar
           to
           season
           it
           withall
           .
           
             To
             make
             white
             Broth
             with
             a
             Capon
             .
          
        
         
           Trusse
           your
           Capons
           ,
           and
           boyle
           them
           in
           fair
           water
           ,
           and
           when
           they
           are
           half
           boyled
           ,
           take
           out
           three
           pints
           of
           the
           liquor
           ,
           and
           put
           it
           to
           a
           quart
           of
           Sack
           ,
           and
           as
           much
           white
           Wine
           ,
           and
           slice
           two
           ounces
           of
           Dates
           half
           or
           quarter
           wise
           as
           you
           please
           ,
           a
           little
           whole
           Mace
           ,
           Cloves
           ,
           and
           Cinnamon
           ,
           a
           Nutmeg
           shred
           ,
           of
           each
           a
           little
           quantity
           ,
           boyle
           the
           broth
           in
           a
           pipkin
           by
           it self
           ,
           untill
           the
           Dates
           begin
           to
           be
           tender
           ,
           then
           put
           in
           the
           marrow
           of
           two
           bones
           ,
           and
           let
           it
           boyle
           a
           little
           ,
           not
           too
           much
           for
           fear
           ,
           then
           when
           your
           Capons
           be
           near
           ready
           ,
           break
           twenty
           Eggs
           ,
           save
           the
           yolkes
           from
           the
           whites
           ,
           and
           beat
           the
           yolkes
           untill
           you
           may
           take
           up
           a
           spoonfull
           and
           it
           will
           not
           run
           beside
           the
           spoon
           ,
           then
           you
           must
           put
           a
           little
           cold
           broth
           to
           
           them
           ,
           and
           so
           strain
           them
           through
           a
           cloth
           ,
           then
           take
           up
           some
           of
           the
           hot
           broth
           to
           heat
           your
           Eggs
           ,
           because
           else
           it
           will
           turn
           ,
           let
           it
           have
           a
           walm
           or
           two
           after
           your
           Eggs
           be
           in
           ,
           but
           not
           seeth
           too
           much
           for
           fear
           it
           turns
           ,
           then
           dish
           your
           Capons
           ,
           and
           pour
           your
           broth
           on
           them
           ,
           and
           garnish
           your
           dish
           as
           you
           please
           .
        
      
       
         
           To
           make
           stewed
           Broth
           .
        
         
           Take
           a
           neck
           of
           Mutton
           ,
           or
           a
           rump
           of
           Beef
           ,
           let
           it
           boil
           ,
           and
           scum
           your
           pot
           clean
           ,
           thicken
           your
           pot
           with
           grated
           bread
           ,
           and
           put
           in
           some
           beaten
           Spice
           ,
           as
           Mace
           ,
           Nutmegs
           ,
           Cinnamon
           ,
           and
           a
           little
           Pepper
           ,
           put
           in
           a
           pound
           of
           Currans
           ,
           a
           pound
           and
           a
           half
           of
           Raisins
           of
           the
           Sun
           ,
           two
           pound
           of
           Prunes
           last
           of
           all
           ,
           then
           when
           it
           is
           stewed
           ,
           to
           season
           it
           put
           in
           a
           quart
           of
           Claret
           ,
           and
           a
           pint
           of
           Sack
           ,
           and
           some
           Saunders
           to
           colour
           it
           ,
           and
           a
           pound
           of
           Sugar
           to
           sweeten
           it
           ,
           or
           more
           if
           need
           be
           ,
           you
           must
           seeth
           some
           whole
           Spice
           to
           garnish
           your
           dish
           withall
           ,
           and
           a
           few
           
           whole
           Prunes
           out
           of
           your
           pot
           .
        
      
       
         
           To
           make
           gallendine
           Sau●e
           for
           a
           Turkey
           .
        
         
           Take
           some
           Claret
           Wine
           ,
           and
           some
           grated
           bread
           ,
           and
           a
           sprig
           of
           Rosemary
           ,
           a
           little
           beaten
           Cloves
           ,
           a
           little
           beaten
           Cinnamon
           ,
           and
           some
           Sugar
           .
        
      
       
         
           An
           exceeding
           good
           way
           to
           stew
           Chickens
           .
        
         
           Take
           Chickens
           ,
           fley
           them
           ,
           and
           cut
           them
           in
           pieces
           crosse
           way
           ,
           then
           put
           them
           in
           a
           Pipkin
           or
           Skillet
           ,
           and
           cover
           them
           almost
           with
           Pepper
           ,
           and
           Mace
           ,
           and
           Water
           ,
           so
           let
           them
           stew
           softly
           with
           a
           whole
           Onion
           in
           it
           till
           part
           of
           that
           Liquor
           be
           consumed
           ,
           then
           put
           in
           as
           much
           white
           Wine
           as
           will
           cover
           them
           againe
           ,
           take
           Parsley
           ,
           sweet
           Majoram
           ,
           Winter
           Savory
           ,
           with
           a
           little
           Thyme
           ,
           and
           shred
           them
           very
           small
           ,
           and
           put
           them
           in
           ,
           and
           let
           them
           boil
           till
           they
           are
           almost
           enough
           ,
           then
           put
           in
           a
           good
           piece
           of
           Butter
           .
        
      
       
       
         
           To
           boil
           a
           leg
           of
           Mutton
           .
        
         
           Take
           a
           leg
           of
           Mutton
           and
           stuff●
           it
           ,
           for
           the
           stuffing
           take
           a
           little
           Bee●
           suet
           ,
           and
           a
           few
           sweet
           hearbs
           ,
           cho●
           them
           small
           ,
           and
           stuffe
           it
           ,
           and
           the●
           boil
           it
           ,
           and
           put
           in
           a
           handfull
           o●
           sweet
           hearbs
           ,
           cut
           them
           small
           ,
           mingl●
           a
           hard
           Egg
           amongst
           the
           hearbs
           ,
           an●
           strew
           it
           upon
           the
           Mutton
           ,
           melt
           little
           Butter
           and
           Vinegar
           ,
           and
           pou●
           it
           into
           the
           dish
           ,
           and
           send
           it
           in
           .
        
      
       
         
           To
           keep
           Quinces
           all
           the
           year
           .
        
         
           First
           you
           must
           core
           them
           ,
           an●
           take
           out
           the
           kernels
           clean
           ,
           and
           kee●
           the
           cores
           and
           kernels
           ,
           then
           set
           ove●
           some
           water
           to
           boil
           them
           ,
           then
           pu●
           them
           in
           when
           you
           set
           over
           the
           water
           then
           let
           them
           boil
           till
           they
           be
           a
           littl●
           soft
           ,
           and
           then
           take
           them
           up
           ,
           an●
           set
           them
           down
           till
           they
           be
           cold
           ,
           the●
           take
           the
           kernels
           and
           stamp
           the●
           and
           put
           them
           into
           the
           same
           wat●
           they
           were
           boiled
           in
           ,
           and
           l●
           them
           boil
           till
           they
           be
           thick
           see
           you
           have
           as
           much
           liquor
           as
           w●
           cover
           the
           Quinces
           ,
           and
           if
           you
           hav●
           
           not
           enough
           ,
           take
           of
           the
           smallest
           Quinces
           and
           stamp
           them
           to
           make
           more
           liquor
           ,
           and
           when
           it
           is
           boiled
           good
           and
           thick
           ,
           you
           must
           strain
           it
           through
           a
           course
           cloth
           ,
           and
           when
           the
           Quinces
           be
           cold
           ,
           then
           put
           them
           into
           a
           pot
           ,
           and
           the
           liquor
           also
           ,
           and
           be
           sure
           the
           liquor
           cover
           them
           ,
           you
           must
           lay
           some
           weight
           upon
           them
           to
           keep
           them
           under
           ,
           so
           cover
           them
           close
           ,
           let
           them
           stand
           fourteen
           daies
           ,
           and
           they
           will
           work
           of
           their
           own
           accord
           ,
           and
           they
           will
           have
           a
           thick
           rind
           upon
           them
           ,
           and
           when
           they
           wax
           hoa●y
           or
           thick
           ,
           then
           take
           it
           from
           the
           liquor
           ,
           for
           it
           will
           have
           a
           skin
           on
           it
           within
           a
           moneth
           or
           six
           weeks
           .
        
      
       
         
           To
           pickle
           Cowcumbers
           .
        
         
           Take
           the
           Cowcumbers
           ,
           and
           wash
           them
           clean
           ,
           and
           dry
           them
           clean
           in
           a
           cloth
           ,
           then
           take
           some
           Water
           ,
           Vinegar
           ,
           Salt
           ,
           Fennel
           tops
           ,
           and
           some
           Dill
           tops
           ,
           and
           a
           little
           Mace
           ,
           make
           it
           fast
           enough
           ,
           and
           sharp
           enough
           to
           the
           taste
           ,
           then
           boil
           it
           a
           while
           ,
           and
           then
           take
           it
           off
           ,
           and
           let
           
           it
           stand
           and
           be
           cold
           ,
           and
           then
           put
           in
           the
           Cowcumbers
           ,
           and
           lay
           a
           board
           on
           the
           top
           to
           keep
           them
           down
           ,
           and
           tye
           them
           close
           ,
           and
           within
           a
           week
           they
           will
           be
           fit
           to
           ●at
           .
        
      
       
         
           To
           pickl●
           Purslain
           .
        
         
           Take
           the
           Pursl●in
           ,
           and
           pick
           it
           in
           little
           piec●s
           ,
           and
           put
           it
           into
           a
           pot
           o●
           ba●re●
           ▪
           then
           take
           a
           little
           Water
           ,
           Vinegar
           ,
           and
           Salt
           to
           your
           taste
           ,
           it
           must
           be
           pr●t●y
           strong
           of
           the
           Vineg●●
           and
           Salt
           ,
           and
           a
           little
           Mace
           ,
           and
           b●il
           all
           these
           together
           ,
           and
           pour
           this
           liquor
           in
           s●
           thing
           hot
           into
           the
           ●urs●aine
           ,
           and
           when
           it
           is
           cold
           tye
           it
           close
           ,
           but
           put
           a
           little
           board
           on
           the
           to●
           to
           keep
           it
           down
           ,
           and
           within
           a
           week
           or
           two
           it
           is
           fit
           to
           eat
           .
        
      
       
         
           To
           do
           Clove-gillifloures
           up
           for
           Sall●ting
           all
           the
           year
           .
        
         
           Take
           as
           many
           Clove-gillifloures
           as
           you
           please
           ,
           and
           slip
           off
           the
           leaves
           ,
           then
           strow
           some
           Sugar
           in
           the
           bottome
           of
           the
           gallipot
           that
           you●
           doe
           them
           in
           ,
           and
           then
           a
           lane
           of
           Gillifloures
           ,
           and
           then
           a
           lane
           of
           Sugar
           ,
           
           and
           so
           do
           till
           all
           the
           Gillifloures
           be
           done
           ,
           then
           pour
           some
           Claret
           Wine
           into
           them
           as
           much
           as
           will
           cover
           them
           ,
           then
           cut
           a
           piece
           of
           a
           thin
           board
           ,
           and
           lay
           it
           to
           them
           to
           keep
           them
           down
           ,
           then
           tye
           them
           close
           ,
           and
           set
           them
           in
           the
           Sun
           ,
           and
           let
           them
           stand
           a
           moneth
           or
           thereabouts
           ,
           but
           keep
           them
           from
           any
           rain
           or
           wet
           .
        
      
       
         
           To
           pickle
           Broom-buds
           .
        
         
           Take
           as
           many
           Broom-buds
           as
           you
           please
           ,
           make
           linnen
           bags
           ,
           and
           put
           them
           in
           ,
           and
           tye
           them
           close
           ,
           then
           make
           some
           brine
           with
           Water
           and
           Salt
           ,
           and
           boil
           it
           a
           little
           ,
           let
           it
           be
           cold
           ,
           then
           put
           some
           brine
           in
           a
           deep
           earthen
           pot
           ,
           and
           put
           the
           bags
           in
           it
           ,
           and
           lay
           some
           weight
           upon
           them
           ,
           let
           it
           lie
           there
           ti●l
           it
           look
           black
           ,
           then
           s●ift
           it
           againe
           ,
           so
           you
           must
           do
           as
           long
           as
           it
           looks
           black
           ,
           you
           must
           boil
           them
           in
           a
           little
           caldron
           ,
           and
           put
           them
           in
           vinegar
           a
           week
           or
           two
           ,
           and
           then
           they
           be
           fit
           to
           eat
           .
        
      
       
       
         
           To
           pickle
           Oysters
           .
        
         
           Take
           your
           Oysters
           and
           pick
           them
           out
           of
           the
           shells
           ,
           and
           save
           the
           liquor
           that
           commeth
           from
           them
           ,
           then
           take
           your
           Oysters
           one
           by
           one
           ,
           and
           wash
           them
           clean
           out
           of
           grist
           ,
           then
           strain
           the
           liquor
           ,
           then
           take
           a
           quantity
           of
           white
           Wine
           ,
           and
           a
           larg●
           Mace
           or
           two
           ,
           and
           two
           or
           three
           slice●
           of
           Nutmeg
           ,
           and
           Pepper
           grosly
           beaten
           ,
           and
           salt
           them
           ,
           boil
           it
           together
           ,
           then
           put
           in
           your
           Oysterr
           and
           boil
           them
           ,
           then
           take
           the
           yolk●
           of
           an
           Egg
           ,
           and
           beat
           it
           well
           wit●
           wine
           Vinegar
           ,
           then
           take
           up
           you
           Oysters
           ,
           and
           let
           them
           cool
           ,
           the●
           put
           in
           your
           Egg
           and
           let
           it
           boil
           take
           it
           off
           ,
           and
           let
           it
           cool
           ,
           and
           p●
           it
           up
           together
           .
        
      
       
         
           To
           make
           grout
           .
        
         
           Take
           some
           Wheat
           and
           Beane●
           and
           when
           you
           have
           made
           it
           in●
           Malt
           ,
           then
           rittle
           it
           ,
           then
           take
           som●
           Water
           ,
           or
           some
           small
           Wort
           ,
           an●
           heat
           it
           scalding
           hot
           ,
           and
           put
           it
           in●
           a
           pail
           ,
           then
           stir
           in
           the
           Malt
           ,
           the
           
           take
           a
           peice
           of
           sower
           leaven
           ,
           then
           stir
           it
           about
           and
           cover
           it
           ,
           and
           let
           it
           stand
           till
           it
           will
           cream
           ,
           then
           put
           in
           some
           Orange
           pills
           ,
           then
           put
           it
           over
           the
           fire
           and
           boil
           it
           ,
           keeping
           it
           stirring
           till
           all
           the
           white
           be
           gone
           .
        
      
       
         
           To
           make
           jelly
           of
           Marmalet
           .
        
         
           Take
           Quinces
           and
           pa●e
           them
           ,
           cut
           them
           into
           water
           in
           little
           pieces
           ,
           and
           when
           you
           have
           done
           all
           ,
           then
           take
           them
           ●ut
           of
           the
           water
           and
           weigh
           them
           ,
           and
           to
           every
           pound
           of
           Quinces
           ,
           take
           five
           quarters
           of
           a
           pound
           of
           Sugar
           ,
           and
           half
           a
           quarter
           ▪
           then
           put
           it
           into
           the
           skillet
           ,
           and
           put
           as
           much
           water
           as
           will
           make
           it
           pretty
           thin
           ,
           then
           set
           it
           on
           the
           fire
           and
           clarifie
           it
           with
           the
           white
           of
           an
           Egg
           ,
           and
           scum
           it
           off
           clear
           ,
           then
           put
           in
           your
           Quinces
           ,
           and
           let
           it
           boil
           a
           pretty
           pace
           ,
           and
           cover
           it
           close
           ,
           till
           it
           is
           pretty
           thick
           ,
           then
           leave
           stirring
           it
           ●ill
           it
           is
           thick
           enough
           for
           Marmalet
           ,
           ●hen
           take
           it
           off
           ,
           and
           put
           it
           in
           your
           glasse
           ,
           and
           doe
           it
           with
           your
           ●nife
           in
           little
           works
           ,
           when
           you
           have
           
           done
           ,
           let
           it
           stand
           ,
           your
           costly
           must
           boil
           all
           the
           while
           ,
           you
           must
           put
           it
           as
           much
           water
           as
           will
           ma●e
           it
           pretty
           thin
           ,
           when
           it
           is
           boiled
           to
           a
           pretty
           good
           colour
           ,
           then
           stir
           it
           and
           wei●●
           it
           ,
           then
           take
           of
           loaf
           Sugar
           as
           much
           as
           it
           weighs
           ,
           and
           boil
           it
           altogethe●
           to
           a
           Jellie
           ,
           then
           pour
           it
           into
           your
           Marmalet
           glasse
           ,
           then
           put
           it
           in
           ●
           stove
           ,
           and
           put
           some
           ●ire
           in
           every
           day
           .
        
      
       
         
           To
           make
           jelly
           of
           Pippins
           .
        
         
           Take
           Pippins
           and
           pare
           them
           ▪
           and
           quarter
           them
           ,
           and
           c●ar
           them
           lay
           them
           in
           water
           ,
           and
           when
           yo●
           set
           them
           on
           the
           fire
           ,
           shift
           them
           i●
           another
           water
           ,
           and
           put
           them
           i●
           a
           skillet
           ,
           and
           put
           as
           much
           water
           ●
           will
           cover
           them
           and
           a
           little
           mor●
           set
           them
           over
           the
           fire
           ,
           and
           ma●
           them
           boil
           as
           fast
           as
           you
           can
           ,
           whe●
           the
           Apples
           are
           soft
           ,
           and
           the
           liqu●
           taste
           strong
           of
           the
           Apples
           ,
           then
           ta●
           them
           off
           ,
           and
           strain
           them
           throu●
           a
           pi●ce
           of
           canvas
           gently
           ;
           take
           to
           pound
           of
           juice
           a
           pound
           of
           Suga●
           
           then
           set
           it
           on
           the
           fire
           ,
           when
           it
           is
           melted
           ,
           strain
           it
           into
           a
           Bason
           ,
           and
           rince
           your
           skillet
           againe
           ,
           set
           it
           on
           the
           fire
           ,
           and
           when
           it
           is
           boiled
           up
           then
           scum
           it
           ,
           and
           make
           it
           boil
           as
           fast
           as
           you
           can
           ,
           and
           when
           it
           is
           almost
           boiled
           ,
           put
           in
           the
           juice
           of
           three
           Lem●ns
           strained
           through
           a
           cloth
           ,
           if
           you
           will
           have
           Orange
           pill
           pare
           it
           thin
           ▪
           that
           the
           whi●e
           be
           not
           seen
           ,
           and
           then
           l●y
           it
           in
           the
           water
           all
           night
           ,
           then
           boil
           the●
           in
           the
           water
           till
           the
           pill
           be
           soft
           ,
           then
           cut
           them
           in
           long
           pieces
           ,
           then
           put
           it
           into
           the
           Sirrupe
           and
           ●ti●
           it
           about
           and
           fill
           your
           glasses
           ,
           and
           let
           it
           stand
           till
           it
           be
           cold
           ,
           and
           then
           it
           is
           ready
           to
           eat
           .
        
      
       
         
           To
           preserve
           green
           VValnuts
           .
        
         
           Take
           Walnuts
           ,
           and
           boil
           them
           till
           the
           water
           do
           taste
           bitter
           ,
           then
           take
           them
           off
           and
           put
           them
           in
           cold
           water
           ,
           and
           pill
           off
           the
           bark
           ,
           and
           weigh
           as
           much
           Sugar
           as
           they
           weigh
           ,
           and
           a
           little
           more
           water
           than
           will
           wet
           the
           
           Sugar
           ,
           set
           them
           on
           the
           fire
           ,
           and
           when
           they
           boil
           up
           ,
           take
           them
           off
           ,
           and
           let
           them
           stand
           two
           daies
           ,
           and
           boil
           them
           againe
           once
           more
           .
        
      
       
         
           To
           preserve
           white
           Quinces
           .
        
         
           Take
           a
           pound
           of
           Quinces
           ,
           boil
           them
           with
           the
           skins
           on
           ,
           but
           core
           them
           and
           pare
           them
           ,
           take
           a
           quarter
           of
           a
           p●u●d
           of
           Sugar
           ,
           with
           water
           ,
           no
           more
           then
           will
           wet
           the
           Sugar
           ,
           put
           the
           Quinces
           into
           it
           presently
           ,
           boil
           them
           as
           fast
           as
           may
           be
           ,
           and
           skin
           them
           ,
           when
           the
           Sirupe
           is
           thick
           take
           it
           up
           .
        
      
       
         
           To
           make
           Goosberry
           Tarts
           .
        
         
           Take
           a
           pint
           of
           Goosberries
           ,
           and
           put
           them
           into
           a
           quarter
           of
           a
           pound
           of
           Sugar
           ,
           and
           two
           spoonfuls
           of
           water
           ,
           and
           put
           them
           on
           the
           fire
           ,
           and
           stir
           them
           as
           you
           did
           the
           former
           .
        
      
       
         
           To
           preserve
           Resberries
           .
        
         
           Take
           as
           many
           as
           you
           please
           ,
           a
           lay
           of
           Sugar
           ,
           and
           a
           lay
           of
           Resberries
           ,
           and
           so
           lay
           them
           into
           the
           ●ki●let
           ,
           and
           as
           much
           Sugar
           as
           you
           think
           will
           make
           Sirrupe
           enough
           ,
           
           and
           boil
           them
           ,
           and
           put
           two
           spoonfuls
           of
           water
           in
           ,
           boscom
           it
           ,
           take
           it
           off
           ,
           and
           let
           it
           stand
           .
        
      
       
         
           To
           preserve
           Currans
           .
        
         
           Part
           them
           in
           the
           tops
           ,
           lay
           a
           lain
           of
           Cur●ans
           ,
           and
           a
           lain
           of
           Sugar
           ,
           and
           so
           boil
           them
           as
           fast
           as
           you
           do
           Resberries
           ,
           do
           not
           put
           in
           the
           spoon
           ,
           but
           scum
           them
           ,
           boil
           them
           till
           the
           Sirrup
           be
           pretty
           thick
           ,
           then
           take
           them
           off
           ,
           and
           let
           them
           stand
           till
           they
           be
           cold
           ,
           and
           then
           put
           them
           in
           a
           glasse
           .
        
      
       
         
           To
           preserve
           Medlers
           .
        
         
           Take
           the
           just
           weight
           of
           Sugar
           as
           they
           weigh
           ,
           to
           a
           pound
           of
           Sugar
           put
           a
           pint
           and
           a
           half
           of
           water
           ,
           scald
           them
           as
           long
           as
           the
           ski●s
           will
           come
           off
           ,
           stone
           them
           at
           the
           head
           ▪
           put
           the
           water
           to
           the
           Sugar
           ,
           and
           b●il
           it
           and
           strain
           it
           ,
           put
           in
           the
           Medlers
           ,
           boil
           them
           apace
           ,
           let
           them
           stand
           till
           they
           be
           thick
           ,
           then
           take
           them
           off
           .
        
      
       
         
           To
           preserve
           Goosberries
           .
        
         
           Take
           the
           fairest
           Goosber●ies
           you
           can
           get
           with
           the
           stalks
           on
           ,
           prick
           
           three
           or
           four
           holes
           in
           every
           one
           of
           them
           ,
           then
           take
           the
           weight
           of
           them
           in
           Sugar
           ,
           lay
           the
           best
           part
           of
           the
           Sugar
           in
           the
           bottome
           of
           a
           silver
           or
           peuter
           dish
           ,
           then
           lay
           your
           Goosberries
           one
           by
           one
           upon
           it
           ,
           strew
           some
           of
           the
           rest
           of
           the
           Sugar
           upon
           them
           ,
           and
           put
           two
           spoonfuls
           of
           the
           water
           ,
           into
           half
           a
           pound
           ,
           then
           set
           the
           Go●sb●r●i●s
           on
           a
           cha●ingdish
           of
           coales
           ,
           and
           let
           them
           stand
           uncovered
           ,
           scal●ing
           upon
           the
           fire
           a
           pretty
           while
           before
           they
           boil
           ,
           but
           not
           too
           long
           ,
           for
           then
           th●y
           will
           grow
           red
           ,
           and
           when
           th●y
           b●
           b●iled
           ,
           let
           them
           not
           boil
           too
           f●st
           when
           they
           be
           enough
           put
           them
           up
           ▪
           you
           must
           put
           the
           rest
           of
           the
           Sugar
           on
           them
           as
           they
           boil
           ,
           and
           that
           w●ll
           harden
           them
           ,
           and
           keep
           them
           from
           breaking
           .
        
      
       
         
           To
           make
           Goosberry
           Cakes
           .
        
         
           Prick
           as
           ●●ny
           Goosbe●ries
           as
           you
           please
           ,
           and
           put
           them
           into
           an
           earthen
           p●●h●r
           ,
           and
           ●et
           it
           in
           a
           kettle
           of
           water
           till
           they
           be
           soft
           ,
           and
           
           then
           put
           them
           into
           a
           sive
           ,
           and
           let
           them
           stand
           till
           all
           the
           juice
           be
           out
           ,
           and
           weigh
           the
           juice
           ,
           and
           as
           much
           Sugar
           ,
           as
           sirrup
           ;
           first
           boil
           the
           sugar
           to
           a
           Candy
           ,
           and
           take
           it
           off
           ,
           and
           put
           i●
           the
           juyce
           ,
           and
           set
           it
           on
           again
           till
           it
           be
           hot
           ,
           and
           take
           it
           ●ff
           ,
           and
           set
           them
           in
           a
           presse
           till
           they
           be
           dry
           ,
           then
           they
           are
           r●●dy
           .
        
      
       
         
           To
           do
           Goosberries
           like
           Hops
           .
        
         
           Take
           pricks
           of
           black
           Thorn
           ,
           then
           take
           Goosberries
           ,
           and
           cut
           them
           a
           little
           a
           crosse
           ,
           t●ke
           out
           the
           stones
           ,
           put
           them
           upon
           the
           pricks
           ,
           weigh
           as
           much
           sugar
           ,
           as
           they
           weigh
           &
           take
           a
           quart
           or
           a
           pint
           of
           water
           and
           put
           into
           the
           sugar
           and
           let
           it
           boil
           a
           while
           ,
           then
           put
           in
           the
           hops
           ,
           let
           them
           stand
           and
           scald
           two
           hours
           upon
           the
           coales
           till
           they
           be
           so●t
           ,
           then
           take
           out
           the
           Hops
           ,
           and
           boil
           the
           sirrupe
           a
           while
           ,
           then
           take
           it
           off
           ,
           and
           put
           in
           the
           Hops
           .
        
      
       
         
           To
           preserve
           Apricocks
           .
        
         
           First
           stone
           them
           and
           weigh
           them
           ,
           and
           take
           as
           much
           sugar
           as
           Apricocks
           ,
           
           put
           it
           in
           a
           Bason
           ,
           some
           in
           the
           bottome
           ,
           and
           some
           on
           the
           top
           ,
           let
           them
           stand
           all
           night
           ,
           set
           them
           on
           the
           fire
           till
           they
           ▪
           be
           scalding
           hot
           ,
           then
           heat
           them
           twice
           more
           .
        
      
       
         
           To
           make
           Apricock
           Cakes
           .
        
         
           Take
           as
           many
           Apricocks
           as
           you
           please
           ,
           and
           pare
           them
           ,
           put
           as
           much
           Sugar
           as
           they
           weigh
           ,
           take
           more
           water
           than
           will
           melt
           the
           Sugar
           ,
           then
           boil
           the
           Sugar
           and
           it
           together
           ,
           till
           they
           be
           pretty
           stiffe
           ,
           then
           take
           them
           off
           ,
           and
           put
           them
           in
           Saucers
           .
        
      
       
         
           To
           make
           Mackeroons
        
         
           Take
           half
           a
           pound
           of
           Almonds
           ,
           put
           them
           in
           water
           ,
           stamp
           them
           small
           ,
           put
           in
           some
           Rose-water
           ,
           a
           good
           spoonful
           of
           flower
           ,
           four
           Eggs
           ,
           half
           a
           pound
           of
           Sugar
           ,
           in
           the
           beating
           of
           the
           Eggs
           ,
           put
           in
           the
           Almonds
           ,
           heat
           the
           oven
           hot
           enough
           to
           bake
           a
           Custard
           ,
           put
           them
           in
           ,
           when
           you
           have
           taken
           them
           out
           ,
           let
           them
           stand
           till
           they
           be
           cold
           ,
           they
           must
           be
           baked
           in
           earthen
           pa●s
           round
           ,
           and
           buttered
           very
           thin
           .
        
      
       
       
         
           How
           to
           preserve
           White
           Damsons
           green
           .
        
         
           Take
           white
           Damsons
           ,
           scald
           them
           in
           water
           till
           they
           be
           hard
           ,
           then
           take
           them
           off
           ,
           and
           pick
           as
           many
           as
           you
           please
           ,
           take
           as
           much
           sugar
           as
           they
           weigh
           ,
           strew
           a
           little
           in
           the
           bottome
           ,
           put
           two
           or
           three
           spoonfuls
           of
           water
           ,
           then
           put
           in
           the
           Damsons
           and
           the
           sugar
           ,
           and
           boil
           them
           ,
           take
           them
           off
           ,
           then
           let
           them
           stand
           a
           day
           or
           two
           ,
           then
           boil
           them
           again
           ,
           take
           them
           off
           ,
           and
           let
           them
           stand
           till
           they
           be
           cold
           .
        
      
       
         
           To
           preserve
           Mulberries
           .
        
         
           Take
           as
           many
           Mulberries
           as
           you
           please
           and
           as
           much
           sugar
           as
           they
           weigh
           :
           First
           wet
           the
           sugar
           with
           some
           juice
           of
           Mulberries
           ▪
           stir
           your
           sugar
           together
           ,
           then
           put
           in
           your
           Mulberies
           ,
           then
           boil
           them
           apace
           :
           till
           you
           think
           they
           are
           boiled
           enough
           ,
           then
           take
           them
           off
           ,
           and
           boil
           the
           sirupe
           a
           while
           ,
           and
           put
           it
           into
           the
           Mulberries
           ,
           let
           them
           stand
           till
           they
           be
           cold
           .
        
      
       
       
         
           To
           preserve
           Pippens
           white
           .
        
         
           Take
           some
           Pippens
           and
           pare
           them
           ,
           and
           cut
           them
           the
           crosse
           way
           ,
           and
           weigh
           them
           ,
           and
           to
           a
           pound
           of
           sugar
           ,
           a
           pint
           of
           water
           ,
           then
           put
           the
           sugar
           to
           the
           water
           ,
           and
           then
           let
           it
           boil
           a
           while
           ,
           and
           then
           put
           in
           the
           Pippens
           ,
           and
           let
           them
           boil
           till
           they
           be
           clear
           at
           the
           Core
           ,
           take
           them
           off
           ,
           and
           put
           them
           up
           .
        
      
       
         
           To
           make
           whi●e
           Quince
           Cakes
           .
        
         
           Take
           Quinces
           and
           let
           them
           stand
           till
           they
           be
           cold
           ,
           but
           not
           seethed
           till
           they
           be
           tender
           enough
           ,
           then
           take
           them
           off
           ,
           and
           pare
           them
           ,
           then
           scrape
           off
           the
           softest
           ,
           and
           doe
           it
           through
           a
           sieve
           ,
           and
           then
           weigh
           as
           much
           sugar
           as
           it
           doth
           weigh
           ,
           and
           b●at
           it
           ,
           and
           sift
           it
           into
           the
           Quinces
           ,
           and
           stir
           it
           altogether
           ,
           and
           set
           it
           on
           the
           coales
           ,
           and
           stir
           it
           about
           ,
           but
           let
           it
           not
           boil
           at
           all
           ,
           but
           let
           it
           stand
           and
           cool
           ,
           till
           it
           be
           pretty
           thick
           ,
           then
           take
           it
           off
           ,
           and
           put
           it
           in
           glasse
           sancers
           .
        
      
       
       
         
           To
           preserve
           Grapes
           .
        
         
           Stamp
           and
           strain
           them
           ,
           let
           it
           settle
           awhile
           ,
           before
           you
           wet
           a
           pound
           of
           sugar
           ,
           or
           grapes
           with
           the
           juice
           ,
           stone
           the
           grapes
           ,
           save
           the
           liquor
           ,
           in
           the
           stoning
           take
           of
           the
           stalks
           ,
           give
           them
           a
           boiling
           ,
           take
           them
           off
           ,
           and
           put
           them
           up
        
      
       
         
           To
           preserve
           Damsons
           .
        
         
           Take
           as
           many
           as
           you
           please
           ,
           and
           weigh
           ,
           as
           much
           Sugar
           as
           they
           weigh
           ▪
           and
           strew
           some
           in
           the
           bottome
           and
           some
           on
           the
           top
           ▪
           and
           you
           may
           w●t
           the
           sugar
           with
           some
           sirrup
           ,
           of
           Damsons
           ,
           or
           a
           little
           water
           ,
           then
           set
           them
           upon
           the
           fire
           and
           let
           them
           stand
           and
           soke
           softly
           about
           an
           hour
           ,
           then
           take
           them
           off
           ,
           and
           let
           them
           stand
           a
           day
           or
           two
           ,
           then
           boil
           them
           up
           till
           you
           think
           they
           be
           enough
           ,
           take
           them
           off
           ,
           and
           put
           them
           up
           .
        
      
       
         
           How
           to
           make
           Cake
           of
           Lemons
           or
           Violets
           .
        
         
           Take
           ●f
           the
           ●●st
           double
           refined
           sugar
           ,
           beaten
           very
           fine
           and
           searced
           through
           fine
           Tiffen●e
           ,
           and
           to
           half
           a
           silver
           porringer
           of
           Sugar
           ,
           
           put
           to
           it
           two
           spoonfuls
           of
           water
           ,
           and
           boil
           it
           till
           it
           be
           almost
           Sugar
           again
           ,
           then
           grate
           of
           the
           hardest
           rinded
           Lemon
           ,
           then
           stir
           it
           into
           your
           sugar
           ,
           put
           it
           into
           your
           Coffins
           of
           Paper
           ,
           and
           when
           they
           be
           cold
           take
           them
           off
           .
        
      
       
         
           To
           preserve
           Quinces
           red
           .
        
         
           Take
           your
           Quinces
           and
           weigh
           them
           ,
           to
           a
           pound
           put
           a
           pound
           of
           sugar
           ,
           and
           half
           a
           pint
           of
           water
           ,
           put
           your
           water
           to
           your
           Sugar
           ,
           and
           let
           it
           stand
           ,
           your
           Quinces
           must
           be
           scalded
           till
           they
           be
           tender
           ,
           take
           them
           off
           ,
           pare
           them
           ,
           and
           core
           them
           ,
           but
           not
           too
           much
           ,
           then
           put
           them
           in
           the
           skillet
           where
           the
           sugar
           is
           ,
           then
           set
           them
           on
           the
           fire
           ,
           and
           let
           them
           boil
           two
           houres
           ,
           if
           it
           be
           not
           enough
           ,
           boil
           it
           a
           little
           more
           ,
           pour
           it
           to
           the
           Quinces
           ,
           and
           stop
           it
           close
           .
        
      
       
         
           To
           make
           Bisket
           Bread
           .
        
         
           Take
           a
           pound
           and
           a
           half
           of
           white
           loaf
           sugar
           ,
           and
           so
           much
           flower
           ,
           as
           much
           Anni●ested
           ,
           Coliander
           seed
           ,
           and
           Car●a●●y
           seed
           as
           you
           please
           ,
           
           and
           twelve
           Eggs
           ,
           three
           whites
           left
           out
           ,
           take
           the
           sugar
           and
           sift
           it
           fine
           ,
           and
           the
           flower
           also
           ,
           and
           beat
           your
           eggs
           a
           little
           ,
           then
           mingle
           them
           well
           together
           with
           four
           spoonfuls
           of
           damask
           Rose-water
           ,
           beat
           them
           well
           together
           ,
           and
           put
           in
           two
           spoonfuls
           more
           ,
           and
           beat
           it
           againe
           about
           an
           hour
           and
           a
           half
           in
           all
           ,
           then
           butter
           plate
           trenchers
           ,
           and
           fit
           them
           with
           stuffe
           ,
           scrape
           some
           Sugar
           on
           them
           ,
           and
           blow
           it
           off
           againe
           ,
           heat
           your
           oven
           hot
           enough
           to
           bake
           a
           Pie
           ,
           and
           let
           the
           lid
           stand
           up
           a
           little
           while
           ,
           to
           draw
           down
           the
           heat
           from
           the
           top
           ,
           then
           take
           the
           lid
           down
           againe
           and
           let
           it
           stand
           till
           it
           be
           cool
           ,
           that
           you
           may
           suffer
           your
           hand
           in
           the
           bottom
           ,
           then
           set
           in
           the
           Plates
           ,
           and
           set
           up
           the
           lid
           againe
           untill
           ,
           they
           rise
           ,
           then
           take
           them
           out
           and
           loose
           them
           from
           the
           plates
           ,
           and
           scrape
           the
           bottoms
           ,
           and
           let
           them
           stand
           four
           hours
           ,
           then
           they
           be
           fit
           to
           eat
           .
        
      
       
       
         
           To
           preserve
           Grapes
           to
           look
           clea●
           and
           green
           .
        
         
           Take
           a
           pound
           of
           Grapes
           wit●
           no
           stalk●
           on
           them
           ,
           when
           they
           d●
           begin
           to
           be
           ripe
           ,
           then
           weigh
           as
           muc●
           double
           r●●ine●
           sugar
           beaten
           small
           then
           t●ke
           the
           grapes
           that
           were
           weighed
           ,
           stone
           the●
           at
           the
           place
           wh●r●
           the
           stalks
           are
           ,
           pull
           off
           the
           sk●ns
           ▪
           an●
           strain
           some
           Sugar
           in
           the
           bottom
           of
           the
           thing
           you
           do
           them
           in
           ▪
           and
           s●
           lay
           them
           in
           the
           sugar
           you
           did
           weigh
           till
           you
           have
           stoned
           and
           pilled
           the
           and
           so
           strew
           the
           sugar
           upon
           them
           then
           set
           them
           on
           the
           fire
           ,
           and
           le●
           them
           boil
           as
           fast
           as
           can
           be
           ,
           till
           ●h●
           syrup
           be
           pretty
           thick
           ,
           then
           take
           then
           off
           ,
           and
           put
           them
           up
           till
           they
           b●
           cold
           .
        
      
       
         
           To
           Candie
           Apricocks
           .
        
         
           Take
           your
           Apricocks
           the
           fairest
           and
           scald
           them
           ,
           and
           pill
           them
           ,
           between
           two
           clothes
           crush
           the
           wate
           softly
           out
           of
           them
           as
           dry
           as
           you
           can
           without
           too
           much
           flatting
           them
           then
           take
           of
           searced
           sugar
           almos●
           
           as
           much
           as
           they
           weigh
           ,
           and
           boil
           it
           altogether
           to
           a
           Candie
           height
           ,
           then
           take
           it
           off
           the
           fire
           ,
           and
           lay
           the
           Apricocks
           in
           it
           one
           by
           one
           ,
           with
           a
           feather
           annoint
           them
           over
           ,
           then
           set
           them
           on
           a
           chafing-di●h
           of
           coales
           ,
           and
           let
           them
           be
           through
           ●od
           but
           not
           boil
           ,
           then
           take
           them
           off
           he
           fire
           ,
           and
           set
           it
           in
           a
           stone
           or
           bloud-warm
           oven
           ,
           and
           twice
           a
           day
           set
           them
           on
           a
           fire
           ,
           and
           turn
           them
           once
           at
           every
           heating
           ,
           annointing
           them
           with
           a
           feather
           ,
           and
           the
           same
           syrup
           every
           time
           you
           take
           them
           off
           the
           fire
           ,
           this
           doe
           untill
           you
           see
           the
           syrrup
           begin
           to
           sparkle
           ,
           and
           full
           of
           eyes
           ,
           then
           take
           them
           out
           of
           the
           syrup
           ,
           and
           lay
           them
           on
           glasse
           plates
           ,
           and
           dry
           them
           in
           a
           stove
           or
           oven
           ▪
           turning
           them
           a
           day
           or
           two
           till
           they
           be
           dry
           ,
           white
           Pear
           plums
           may
           be
           done
           thus
           .
        
      
       
         
           To
           make
           Paste
           of
           Goosberries
           ,
           or
           Barberies
           ,
           or
           English
           Currans
           .
        
         
           Take
           any
           of
           these
           tender
           fruits
           ,
           and
           boil
           them
           softly
           on
           a
           chafingdish
           of
           coales
           ,
           then
           strain
           them
           
           with
           the
           pap
           of
           a
           rotten
           Apple
           ,
           then
           take
           as
           much
           sugar
           as
           it
           weighes
           ,
           and
           boil
           it
           to
           a
           Candie
           height
           ,
           with
           as
           much
           Rose-water
           ,
           as
           will
           melt
           the
           sugar
           ,
           then
           put
           in
           the
           pap
           of
           your
           fruit
           into
           the
           hot
           sugar
           ,
           and
           so
           let
           it
           boil
           leasurely
           ,
           till
           you
           see
           it
           reasonable
           stiffe
           ,
           almost
           as
           thick
           as
           for
           Marmalet
           ,
           then
           fashion
           it
           on
           a
           sheet
           of
           glasse
           ,
           and
           so
           put
           it
           into
           the
           Oven
           upon
           two
           Billets
           ▪
           that
           the
           glasse
           may
           not
           touch
           the
           bottom
           of
           the
           Oven
           ,
           for
           if
           it
           do
           ,
           it
           will
           make
           the
           paste
           tough
           ,
           and
           so
           let
           it
           drie
           leasurely
           ,
           and
           when
           it
           is
           dry
           ,
           you
           may
           box
           it
           ,
           and
           keep
           it
           all
           the
           year
           .
        
      
       
         
           To
           make
           Paste
           of
           Oranges
           and
           Lemons
           .
        
         
           Take
           your
           Oranges
           and
           Lemons
           ,
           and
           set
           on
           the
           fire
           two
           vessels
           of
           faire
           water
           at
           once
           ,
           boil
           them
           ,
           and
           then
           shift
           the
           water
           seven
           times
           ,
           that
           the
           bitternesse
           may
           be
           taken
           from
           them
           ,
           and
           they
           very
           tender
           ,
           then
           cut
           them
           through
           the
           midst
           ,
           and
           take
           out
           the
           kernels
           ;
           and
           
           wring
           out
           all
           the
           water
           from
           them
           ,
           then
           beat
           them
           in
           an
           Alabaster
           morter
           ,
           with
           the
           papps
           of
           three
           or
           four
           Pippens
           ,
           then
           strain
           it
           through
           a
           fine
           strainer
           ,
           then
           take
           as
           much
           sugar
           as
           that
           pap
           doth
           weigh
           ,
           being
           boiled
           to
           a
           Candie
           height
           ;
           with
           as
           much
           Rose-water
           as
           will
           melt
           the
           sugar
           ,
           then
           put
           the
           pap
           of
           your
           Oranges
           and
           Lemons
           into
           the
           hot
           sugar
           ,
           and
           so
           let
           it
           boil
           leasurely
           with
           stirring
           ,
           and
           when
           you
           see
           it
           stiffe
           as
           for
           ▪
           Manchet
           ,
           then
           fashion
           it
           on
           a
           sheet
           of
           glasse
           ,
           and
           so
           set
           it
           in
           a
           Stove
           or
           Oven
           ,
           and
           when
           it
           is
           throughly
           dry
           ,
           box
           it
           for
           all
           the
           year
           .
        
      
       
         
           To
           make
           Paste
           Royall
           in
           Spice
           .
        
         
           Take
           Sugar
           the
           quantity
           of
           four
           ounces
           ,
           very
           finely
           beaten
           and
           searced
           ,
           and
           put
           into
           it
           an
           ounce
           of
           Cinnamon
           ,
           and
           Ginger
           ,
           and
           a
           grain
           of
           Musk
           ,
           and
           so
           beat
           it
           into
           paste
           ,
           with
           a
           little
           Gum-Dragon
           steeped
           in
           Rose-water
           ,
           and
           when
           you
           have
           beaten
           it
           into
           paste
           in
           a
           stone
           morter
           ,
           
           then
           ●oul
           it
           thin
           ,
           and
           print
           it
           with
           your
           moulders
           ,
           then
           dry
           it
           before
           the
           ●ire
           ,
           and
           when
           it
           is
           dry
           ,
           box
           and
           keep
           it
           all
           the
           year
           .
        
      
       
         
           To
           candie
           Peares
           ,
           Plums
           ,
           or
           Apricocks
           ,
           that
           shall
           look
           as
           clear
           as
           Amber
           .
        
         
           Take
           your
           Apricocks
           and
           Plums
           ,
           and
           give
           every
           one
           a
           cut
           to
           the
           stone
           in
           the
           notch
           ,
           and
           then
           cast
           Sugar
           on
           them
           ,
           and
           bake
           them
           in
           an
           Oven
           as
           hot
           as
           for
           Manchet
           close
           stopped
           ,
           bake
           them
           in
           an
           earthen
           psatter
           ,
           let
           them
           stand
           half
           an
           hour
           ▪
           then
           take
           them
           out
           of
           the
           dish
           ,
           and
           lay
           them
           one
           by
           one
           upon
           glasse
           plates
           ,
           and
           so
           dry
           them
           ,
           if
           you
           can
           get
           glasses
           made
           like
           Marmalet
           boxes
           to
           layover
           them
           they
           will
           be
           sooner
           candi'd
           ,
           this
           is
           the
           manner
           to
           candie
           any
           such
           fruit
           .
        
      
       
         
           To
           make
           paste
           Royall
           white
           ,
           that
           you
           may
           make
           Court
           Bouls
           ,
           or
           Caps
           ,
           or
           Gloves
           ,
           Shooes
           ,
           or
           any
           pretty
           thing
           Printed
           in
           M●ulds
           .
        
         
           Take
           half
           a
           pound
           of
           double
           refined
           
           Sugar
           ,
           and
           beat
           it
           well
           ,
           and
           searce
           it
           through
           a
           fine
           lawn
           ,
           then
           put
           it
           into
           a
           fine
           Alabaster
           morter
           ,
           with
           a
           little
           Gum-dragon
           steeped
           in
           a
           little
           Rosewater
           ,
           and
           a
           grain
           of
           Musk
           ,
           so
           beat
           them
           in
           a
           mo●ter
           till
           it
           come
           to
           a
           pretty
           paste
           ,
           then
           roul
           it
           thin
           with
           a
           rouling
           pin
           ,
           and
           print
           it
           with
           your
           moulders
           ▪
           like
           Gloves
           ,
           Shooes
           ,
           or
           any
           thing
           else
           ,
           and
           some
           you
           may
           ●oul
           very
           thin
           with
           a
           r●uling
           pin
           ,
           and
           let
           dry
           in
           an
           Ashen
           dish
           ,
           otherwise
           called
           a
           Court
           cap
           ,
           and
           let
           it
           stand
           in
           the
           dish
           till
           it
           be
           dry
           ,
           and
           it
           will
           be
           like
           a
           saucer
           ,
           you
           must
           dry
           them
           on
           a
           board
           farre
           from
           the
           fire
           ,
           but
           you
           must
           not
           put
           them
           in
           an
           Oven
           ,
           they
           will
           be
           dry
           in
           two
           or
           three
           houres
           ;
           and
           be
           as
           white
           as
           snow
           ,
           then
           you
           may
           guilt
           Box
           and
           Cap.
           
        
      
       
         
           Ta
           make
           fine
           Diet
           Bread
           .
        
         
           Take
           a
           pound
           of
           fine
           Flower
           twice
           or
           thrice
           drest
           ,
           and
           one
           pound
           and
           a
           quarter
           of
           hard
           Sugar
           finely
           beaten
           ,
           and
           take
           seven
           new
           laid
           
           Eggs
           ,
           and
           put
           away
           the
           yolkes
           o●
           one
           of
           them
           ,
           then
           beat
           them
           very
           well
           ,
           and
           put
           four
           or
           five
           spoonfuls
           of
           Rosewater
           amongst
           them
           ,
           and
           then
           put
           them
           into
           an
           Alabaster
           or
           Marble
           morter
           ,
           and
           then
           put
           in
           the
           Flower
           and
           Sugar
           by
           degrees
           and
           beat
           it
           or
           pound
           it
           for
           the
           space
           of
           two
           houres
           ,
           untill
           it
           be
           perfectly
           white
           ,
           and
           then
           put
           in
           an
           ounce
           of
           Canary
           seeds
           ,
           then
           butter
           your
           Plates
           or
           Saucers
           ;
           and
           put
           into
           every
           one
           ,
           and
           so
           put
           them
           into
           the
           Oven
           ;
           if
           you
           will
           have
           it
           glosse
           and
           Icie
           on
           the
           top
           ,
           you
           must
           wast
           it
           with
           a
           feather
           ,
           and
           then
           strew
           Sugar
           very
           finely
           beaten
           on
           the
           top
           before
           you
           put
           it
           into
           the
           Oven
           .
        
      
       
         
           To
           preserve
           Apricocks
           .
        
         
           Take
           your
           Apricocks
           ,
           and
           put
           them
           into
           a
           skillet
           of
           fair
           water
           and
           put
           them
           over
           the
           fire
           untill
           they
           be
           something
           tender
           ,
           then
           take
           them
           up
           out
           of
           the
           water
           ,
           and
           take
           a
           bodkin
           and
           thrust
           out
           the
           stone
           at
           
           the
           top
           ,
           and
           then
           peel
           off
           their
           skins
           ,
           and
           when
           you
           have
           so
           done
           ,
           put
           them
           into
           a
           silver
           dish
           or
           bason
           ,
           and
           lay
           Sugar
           very
           finely
           beaten
           over
           and
           under
           them
           ,
           then
           put
           a
           spoonfull
           or
           two
           of
           water
           unto
           them
           ,
           and
           set
           them
           over
           a
           ver●
           soft
           fire
           untill
           they
           be
           ready
           ,
           then
           take
           them
           up
           ,
           and
           lay
           them
           〈◊〉
           another
           dish
           a cooling
           ,
           and
           if
           you
           see
           good
           boyle
           the
           sirrup
           a
           litt●e
           more
           ,
           when
           they
           are
           cold
           ,
           and
           the
           sirrup
           almost
           cold
           ,
           put
           them
           up
           in
           a
           gally-pot
           or
           glasse
           altogether
           .
        
      
       
         
           To
           preserve
           Damsons
           .
        
         
           Take
           a
           pound
           or
           something
           more
           of
           pure
           Sugar
           finely
           beaten
           ,
           and
           then
           take
           a
           pound
           of
           Dams●ns
           ,
           and
           cut
           one
           scotch
           in
           the
           side
           of
           each
           of
           them
           ,
           then
           put
           a
           r●w
           of
           Sugar
           in
           a
           silver
           dish
           or
           bas●n
           ,
           and
           then
           lay
           in
           a
           row
           of
           Plums
           ,
           and
           then
           cover
           it
           with
           Sugar
           ,
           and
           so
           lay
           it
           in
           till
           they
           be
           all
           in
           ,
           and
           then
           take
           two
           spoonfuls
           of
           clean
           water
           ,
           and
           make
           a
           hole
           in
           the
           middle
           of
           
           them
           ,
           and
           set
           it
           over
           a
           very
           soft
           fire
           ,
           and
           look
           to
           it
           carefully
           ,
           for
           fear
           the
           Sugar
           should
           burn
           ,
           and
           when
           the
           Sugar
           is
           all
           dissolved
           ,
           shake
           them
           together
           ,
           and
           stirre
           them
           gently
           ,
           and
           then
           set
           them
           down
           ,
           and
           cover
           them
           till
           they
           be
           cold
           ,
           and
           when
           they
           are
           cold
           ,
           set
           them
           upon
           the
           coales
           again
           ,
           and
           then
           let
           them
           boyle
           gently
           till
           they
           be
           ready
           ,
           and
           when
           they
           are
           ready
           take
           them
           down
           ,
           and
           take
           them
           every
           one
           by
           its
           stem
           ,
           and
           cover
           them
           with
           the
           skins
           as
           well
           as
           you
           can
           ,
           and
           then
           put
           them
           all
           one
           by
           one
           ●n
           a
           dish
           ,
           and
           if
           the
           sirrup
           be
           not
           boyled
           enough
           ,
           set
           it
           over
           ,
           and
           let
           it
           boyle
           a
           little
           longer
           ,
           and
           when
           ▪
           the
           Plums
           be
           cold
           ,
           put
           them
           in
           a
           gally
           pot
           or
           glasse
           ,
           and
           pour
           the
           sirrup
           to
           them
           while
           it
           is
           a
           little
           warm
           ,
           you
           must
           not
           forget
           to
           take
           away
           the
           skin
           of
           the
           Plums
           as
           it
           riseth
           .
        
      
       
         
           To
           make
           Papp
           of
           Barly
           .
        
         
           Take
           Barly
           ,
           and
           boyle
           it
           in
           fair
           
           water
           softly
           untill
           it
           begin
           to
           break
           ,
           then
           put
           that
           liquour
           out
           ,
           then
           put
           as
           much
           hot
           water
           to
           it
           as
           you
           put
           forth
           ,
           and
           so
           let
           it
           boyle
           till
           it
           be
           very
           soft
           ,
           then
           put
           it
           into
           a
           Cullender
           and
           strain
           it
           ,
           then
           take
           a
           handfull
           of
           Almonds
           ,
           and
           grind
           them
           very
           well
           with
           your
           Barly
           and
           some
           of
           the
           liquour
           ,
           so
           season
           it
           with
           Sugar
           ,
           and
           a
           little
           Rosewater
           ,
           a
           little
           whole
           Mace
           ,
           and
           Cinnamon
           ,
           and
           boyle
           them
           well
           together
           .
        
      
       
         
           To
           candy
           Lemons
           and
           Oranges
           .
        
         
           Take
           the
           peels
           of
           your
           Oranges
           and
           Lemons
           ,
           the
           white
           cut
           away
           ,
           then
           lay
           them
           in
           water
           five
           or
           six
           dayes
           ,
           shifting
           them
           twice
           every
           day
           ,
           then
           seeth
           them
           till
           they
           be
           very
           tender
           ,
           then
           take
           them
           out
           of
           the
           water
           ,
           and
           let
           them
           lie
           till
           they
           be
           cold
           ,
           then
           cut
           them
           in
           small
           pieces
           square
           ,
           the
           bignesse
           of
           a
           penny
           or
           lesse
           ,
           then
           take
           to
           every
           three
           two
           ounces
           of
           Sugar
           ,
           put
           to
           it
           a
           quantity
           of
           fair
           Water
           ,
           and
           a
           lesse
           quantity
           
           of
           Rosewater
           ,
           and
           make
           a
           sirrup
           thereof
           ,
           then
           skum
           it
           very
           clean
           ,
           and
           put
           in
           your
           peels
           ,
           and
           let
           them
           boyle
           for
           the
           space
           of
           an
           hour
           or
           longer
           ,
           if
           you
           find
           your
           liquour
           wanting
           ,
           you
           may
           put
           in
           more
           water
           at
           your
           pleasure
           ,
           then
           boyle
           them
           a
           little
           space
           after
           with
           a
           little
           sharp
           fire
           ,
           stirring
           it
           alwayes
           for
           burning
           ,
           then
           take
           it
           off
           the
           fire
           three
           or
           four
           times
           ,
           stirring
           them
           all
           the
           while
           ,
           and
           set
           them
           on
           again
           untill
           they
           be
           candied
           .
        
      
       
         
           To
           m●ke
           Cakes
           of
           Almonds
           .
        
         
           Take
           one
           pound
           and
           a
           half
           of
           fine
           Flower
           ,
           of
           Sugar
           twelve
           ounces
           beaten
           very
           fine
           ,
           mingle
           them
           well
           together
           ,
           then
           take
           half
           a
           pound
           of
           Almonds
           ,
           blanch
           them
           ,
           and
           grind
           them
           ●ine
           in
           a
           Morter
           ,
           then
           strain
           them
           with
           as
           much
           Sack
           as
           will
           mingle
           the
           Flower
           ,
           Sugar
           ,
           and
           Almonds
           together
           ,
           make
           a
           paste
           ,
           bake
           them
           in
           an
           Oven
           not
           too
           hot
           .
        
      
       
       
         
           To
           make
           white
           Lemon
           Cakes
           .
        
         
           Take
           half
           a
           dozen
           of
           yellow
           Lemons
           the
           best
           you
           can
           get
           ,
           then
           cut
           and
           pare
           them
           ,
           leave
           none
           of
           the
           yellow
           behind
           ,
           then
           take
           away
           the
           soure
           meat
           of
           it
           ,
           and
           reserve
           all
           the
           white
           ,
           and
           lay
           it
           in
           water
           two
           dayes
           ,
           then
           seeth
           it
           in
           fair
           water
           till
           it
           be
           soft
           ,
           then
           take
           it
           out
           ▪
           and
           set
           it
           by
           till
           he
           water
           be
           gone
           from
           it
           ,
           then
           weigh
           it
           ,
           and
           take
           twice
           the
           weight
           in
           Sugar
           ,
           mince
           the
           white
           stuffe
           very
           fine
           ,
           then
           take
           an
           earthen
           pipkin
           ,
           and
           put
           therein
           some
           fair
           Water
           ,
           and
           some
           Rosewater
           ,
           if
           you
           have
           a
           pound
           of
           Sugar
           ,
           you
           must
           have
           half
           a
           pint
           of
           Water
           ,
           of
           both
           sorts
           alike
           ,
           let
           your
           Water
           and
           Sugar
           boyle
           together
           ,
           then
           skum
           it
           ,
           and
           put
           in
           the
           stuffe
           ,
           and
           so
           let
           them
           boyle
           together
           ,
           alwayes
           stirring
           it
           till
           it
           be
           thick
           ,
           it
           will
           shew
           very
           thin
           ,
           and
           when
           it
           is
           cold
           it
           will
           be
           thick
           enough
           .
        
      
       
         
           To
           make
           Oyle
           of
           Violets
           .
        
         
           Set
           the
           Violets
           in
           Sallade
           oyle
           ,
           
           and
           strain
           them
           ,
           then
           put
           in
           other
           fresh
           Violets
           ,
           and
           let
           them
           lye
           twenty
           dayes
           ,
           then
           strain
           them
           again
           ,
           and
           put
           in
           other
           fresh
           Violets
           ,
           and
           let
           them
           stand
           all
           the
           year
           .
        
      
       
         
           To
           preserve
           Pomecitron
           .
        
         
           Take
           Pomecitron
           and
           grate
           off
           the
           upper
           skin
           ,
           then
           slightly
           cut
           them
           in
           pieces
           as
           you
           think
           good
           ,
           lay
           them
           in
           water
           four
           and
           twenty
           houres
           ,
           then
           set
           over
           a
           posnet
           with
           fair
           water
           ,
           and
           when
           it
           boyles
           put
           them
           in
           ,
           and
           so
           shift
           till
           you
           find
           the
           water
           be
           not
           bitter
           ,
           then
           take
           them
           up
           and
           weigh
           them
           ,
           and
           to
           every
           pound
           of
           Pomecitron
           put
           ●
           pound
           and
           quarter
           of
           Sugar
           ,
           the●
           take
           of
           your
           last
           water
           a
           pint
           and
           quarter
           ,
           set
           your
           water
           and
           Sugar
           over
           the
           fire
           ,
           then
           take
           two
           white
           of
           Eggs
           and
           beat
           them
           with
           a
           little
           fair
           water
           ,
           and
           when
           your
           sirru●
           begins
           to
           boyle
           ,
           cast
           in
           the
           sam●
           that
           riseth
           from
           the
           Eggs
           ,
           and
           s●
           let
           it
           boyle
           ,
           then
           let
           it
           run
           through
           a
           clean
           fine
           cloth
           ,
           then
           put
           it
           in
           ▪
           
           clean
           Posnet
           ,
           and
           when
           your
           sirrup
           begins
           to
           boyle
           ,
           put
           in
           your
           Pomecitron
           ,
           and
           let
           it
           boyle
           softly
           three
           or
           four
           houres
           ,
           untill
           you
           find
           your
           sirrup
           thick
           enough
           ;
           be
           sure
           you
           keep
           them
           alwayes
           under
           sirrup
           ,
           and
           never
           turn
           them
           ,
           take
           them
           up
           ,
           and
           put
           them
           into
           your
           glasse
           ,
           and
           when
           they
           be
           cold
           cover
           them
           .
        
      
       
         
           To
           candy
           Ringus
           Roots
           .
        
         
           Take
           your
           Ringus
           Roots
           and
           boyle
           them
           reasonable
           tender
           ,
           then
           peel
           them
           ,
           and
           pith
           them
           ,
           then
           lay
           them
           together
           ,
           then
           take
           so
           much
           Sugar
           as
           they
           weigh
           ,
           and
           put
           it
           into
           a
           posnet
           with
           as
           much
           Rosewater
           as
           will
           melt
           it
           ,
           then
           put
           in
           your
           Roots
           ,
           and
           so
           let
           it
           boyle
           very
           softly
           ,
           untill
           the
           Sugar
           be
           consumed
           into
           the
           Roots
           ,
           then
           take
           them
           and
           turn
           them
           ,
           and
           shake
           them
           till
           the
           Sugar
           be
           dryed
           up
           ,
           and
           then
           lay
           them
           a
           drying
           upon
           a
           lattice
           of
           wyer
           untill
           they
           be
           cold
           ,
           in
           like
           sort
           you
           may
           candy
           any
           other
           Roots
           ,
           which
           you
           please
           .
        
      
       
       
         
           To
           candie
           all
           kind
           of
           Fruitrages
           ,
           as
           Oranges
           ,
           Lemons
           ,
           Citrons
           ,
           Lettice
           stockes
           ,
           the
           Sugar-candy
           ,
           such
           as
           the
           Comfet-makers
           doe
           candy
           the
           Fruits
           with
           .
        
         
           Take
           one
           pound
           of
           refined
           Sugar
           ,
           and
           put
           it
           into
           a
           posnet
           with
           as
           much
           water
           as
           will
           wet
           it
           ,
           and
           so
           boyle
           it
           untill
           it
           come
           to
           a
           candy
           height
           ,
           then
           take
           all
           your
           fruit
           being
           preserved
           and
           d●yed
           ,
           then
           draw
           them
           through
           your
           hot
           Sugar
           ,
           and
           then
           lay
           them
           on
           your
           hardle
           ,
           and
           in
           one
           quarter
           of
           an
           hour
           they
           will
           be
           finely
           candied
           .
        
      
       
         
           To
           candie
           all
           kind
           of
           Floures
           in
           wayes
           of
           the
           Spanish
           Candie
           .
        
         
           Take
           double
           refined
           Sugar
           ,
           put
           it
           in
           to
           a
           posnet
           with
           as
           much
           Rosewater
           as
           will
           melt
           it
           ,
           and
           put
           into
           it
           the
           papp
           of
           half
           a
           roasted
           Apple
           ,
           and
           a
           grain
           of
           Musk
           ,
           then
           let
           it
           boyl
           till
           it
           come
           to
           a
           candie
           height
           ,
           then
           put
           in
           your
           Floures
           being
           pick'd
           ,
           and
           so
           let
           it
           boyle
           ,
           then
           cast
           them
           on
           a
           fine
           plate
           ,
           and
           cut
           it
           in
           
           waves
           with
           your
           knife
           ,
           then
           you
           may
           spot
           it
           with
           Gold
           and
           keep
           it
           .
        
      
       
         
           To
           make
           Essings
           .
        
         
           Take
           one
           peck
           of
           Oatmeal
           grots
           ,
           the
           greatest
           you
           can
           get
           and
           the
           whitest
           ,
           pick
           it
           clean
           from
           the
           black
           ,
           and
           searce
           out
           all
           the
           smallest
           ,
           then
           take
           as
           much
           evening
           Milk
           as
           will
           cover
           it
           and
           something
           more
           ,
           boyle
           it
           ,
           and
           cool
           it
           again
           till
           it
           be
           bloud-warm
           ,
           then
           put
           it
           to
           the
           Oatmeal
           and
           let
           it
           soak
           all
           night
           ,
           the
           next
           morning
           strain
           it
           from
           your
           Milk
           as
           dry
           as
           you
           can
           through
           a
           cloth
           ,
           then
           take
           three
           pints
           of
           good
           Cream
           ,
           boyle
           it
           with
           a
           Mace
           and
           the
           yolkes
           of
           eight
           Eggs
           ,
           when
           it
           is
           boyled
           put
           it
           into
           your
           stuffe
           ,
           then
           put
           in
           six
           Eggs
           more
           whites
           and
           yolkes
           ,
           season
           it
           with
           a
           good
           quantity
           of
           Cinnamon
           ,
           Nutmeg
           ,
           and
           Ginger
           ,
           and
           a
           lesse
           quantity
           of
           Cloves
           and
           Mace
           ,
           put
           in
           as
           much
           Sugar
           as
           you
           think
           will
           sweeten
           it
           ,
           have
           a
           good
           
           store
           of
           Suet
           shred
           small
           ,
           and
           forget
           not
           Salt
           ,
           so
           boyle
           them
           .
        
      
       
         
           To
           make
           Sugar
           Cakes
           .
        
         
           Take
           one
           pound
           of
           fine
           Flower
           ,
           one
           pound
           of
           Sugar
           finely
           beaten
           ,
           and
           mingle
           them
           well
           together
           ,
           then
           take
           seven
           or
           eight
           yolkes
           of
           Eggs
           ,
           and
           if
           your
           Flower
           be
           good
           ,
           take
           one
           white
           or
           two
           as
           you
           shall
           think
           good
           ,
           take
           two
           Cloves
           ,
           and
           a
           pretty
           piece
           of
           Cinnamon
           ,
           and
           lay
           it
           in
           a
           spoonfull
           of
           Rosewater
           all
           night
           ,
           and
           heat
           it
           almost
           bloud-warm
           ,
           temper
           it
           with
           the
           rest
           of
           your
           stuffe
           ,
           when
           the
           paste
           is
           made
           ,
           make
           it
           up
           with
           as
           much
           haste
           as
           you
           can
           ,
           bake
           them
           in
           a
           soft
           Oven
           .
        
      
       
         
           To
           make
           a
           Galfes-foot
           Pie.
           
        
         
           Take
           your
           Calfes-feet
           ,
           boyle
           them
           ,
           and
           blanch
           them
           ,
           then
           boyle
           them
           again
           till
           they
           be
           tender
           ,
           then
           take
           out
           all
           the
           bones
           ,
           season
           it
           with
           Cloves
           ,
           Mace
           ,
           Ginger
           ,
           and
           Cinnamon
           ,
           as
           much
           as
           you
           shall
           think
           good
           ,
           then
           put
           in
           a
           good
           quantity
           
           of
           Currans
           and
           Butter
           ,
           bake
           your
           Pie
           in
           a
           soft
           oven
           ,
           and
           when
           it
           is
           baked
           ,
           take
           half
           a
           pint
           of
           white
           Wine
           Vinegar
           ,
           beat
           three
           yolkes
           of
           Eggs
           ,
           and
           put
           to
           the
           coales
           ,
           season
           it
           with
           Sugar
           and
           a
           little
           Rosewater
           ,
           alwayes
           stirring
           it
           ,
           then
           put
           it
           into
           your
           Pie
           ,
           and
           let
           it
           stand
           half
           a
           quarter
           of
           an
           hour
           .
        
      
       
         
           To
           make
           a
           very
           good
           Pie.
           
        
         
           Take
           the
           backs
           of
           four
           white
           Herrings
           watred
           ,
           the
           bones
           and
           skin
           taken
           away
           ,
           then
           take
           so
           much
           Wardens
           in
           quantity
           pared
           and
           cored
           ,
           half
           a
           pound
           of
           Rasins
           of
           the
           Sun
           stoned
           ,
           mince
           all
           these
           together
           ,
           and
           season
           it
           with
           Cinnamon
           and
           Ginger
           ,
           and
           when
           the
           Pie
           is
           baked
           put
           in
           a
           little
           Rosewater
           ,
           and
           scrape
           Sugar
           on
           it
           ,
           if
           you
           put
           in
           Butter
           ,
           then
           put
           in
           a
           handfull
           of
           grated
           bread
           .
        
      
       
         
           To
           make
           Simbals
           .
        
         
           Take
           fine
           Flower
           dryed
           ,
           and
           as
           much
           Sugar
           as
           Flower
           ,
           then
           take
           as
           much
           whites
           of
           Eggs
           as
           will
           
           make
           it
           a
           paste
           ,
           and
           put
           in
           a
           little
           Rosewater
           ,
           then
           put
           in
           a
           quantity
           of
           Co●iander
           seed
           ,
           and
           Annise
           seed
           ,
           then
           mould
           it
           up
           in
           that
           fas●ion
           you
           will
           bake
           it
           in
           .
        
      
       
         
           To
           preserve
           Angelica
           roots
           .
        
         
           Take
           the
           roots
           and
           wash
           them
           ,
           then
           slice
           them
           very
           thin
           ,
           and
           lay
           them
           in
           water
           three
           or
           four
           dayes
           ,
           change
           the
           water
           every
           day
           ▪
           then
           p●●
           the
           roots
           in
           a
           pot
           of
           water
           ,
           and
           set
           them
           in
           the
           embers
           all
           night
           ,
           in
           the
           morning
           put
           away
           the
           water
           ,
           then
           take
           to
           a
           pound
           of
           roots
           four
           pints
           of
           water
           ,
           and
           two
           pound
           of
           Sugar
           ,
           let
           it
           boyle
           ,
           and
           skum
           it
           clean
           ,
           then
           put
           in
           the
           roots
           ,
           they
           will
           be
           boyled
           before
           the
           sirrup
           ,
           then
           take
           them
           up
           ,
           and
           boyle
           the
           sirrup
           after
           ,
           they
           will
           ask
           you
           a
           whole
           dayes
           work
           ,
           for
           they
           must
           boyle
           very
           softly
           ;
           at
           St.
           
           
             Andrewes
          
           time
           is
           the
           best
           time
           to
           doe
           them
           in
           all
           the
           year
           .
        
      
       
         
           To
           boyle
           a
           Capon
           with
           Brewis
           .
        
         
           Take
           a
           Capon
           ,
           and
           trusse
           him
           
           to
           boyle
           ,
           set
           him
           on
           the
           fire
           in
           a
           good
           quantity
           of
           water
           ,
           skum
           it
           very
           clean
           ,
           before
           you
           set
           on
           your
           Capon
           put
           a
           little
           winter
           Savory
           and
           Thyme
           into
           the
           belly
           of
           it
           ,
           and
           a
           little
           Salt
           and
           grosse
           Pepper
           ,
           when
           you
           have
           skummed
           it
           clean
           ,
           cover
           it
           close
           to
           boyle
           ,
           then
           take
           a
           g●od
           handfull
           of
           Hearbs
           ,
           as
           Marigolds
           ,
           Violet
           leaves
           ,
           or
           any
           such
           green
           Hearbs
           as
           you
           shall
           think
           fit
           ,
           wa●●
           them
           ,
           and
           set
           them
           on
           the
           fire
           with
           some
           of
           the
           uppermost
           of
           the
           broth
           that
           boyles
           the
           Capon
           ,
           then
           put
           into
           it
           good
           store
           of
           Mace
           ,
           and
           boyle
           it
           with
           the
           Capon
           ,
           when
           the
           hearbs
           be
           boyled
           ,
           and
           the
           broth
           very
           green
           ,
           and
           almost
           consumed
           away
           ,
           take
           the
           uppermost
           of
           your
           ●apon
           and
           strain
           it
           together
           ,
           and
           scald
           your
           Brewis
           ,
           and
           put
           it
           into
           a
           dish
           ,
           and
           lay
           the
           Capon
           on
           them
           .
        
      
       
         
           To
           make
           a
           Spice
           Cake
           .
        
         
           Take
           one
           bushel
           of
           Flower
           ,
           six
           pound
           of
           Butter
           ,
           eight
           pound
           of
           
           Currans
           ,
           two
           pints
           of
           Cream
           ,
           a
           pottle
           of
           Milk
           ,
           half
           a
           pint
           of
           good
           Sack
           ,
           two
           pound
           of
           Sugar
           ,
           two
           ounces
           of
           Mace
           ,
           one
           ounce
           of
           Nutmegs
           ,
           one
           ounce
           of
           Ginger
           ,
           twelve
           yolkes
           ,
           two
           whites
           ,
           take
           the
           Milk
           and
           Cream
           ,
           and
           stirre
           it
           all
           the
           time
           that
           it
           boyles
           ,
           put
           your
           Butter
           into
           a
           bason
           ,
           and
           put
           your
           hot
           seething
           Milk
           to
           it
           ,
           and
           melt
           all
           the
           Butter
           in
           it
           ,
           and
           when
           it
           is
           bloud-warm
           temper
           the
           Cake
           ,
           put
           not
           your
           Currans
           in
           till
           you
           have
           made
           the
           paste
           ,
           you
           must
           have
           some
           Ale
           yest
           ,
           and
           forget
           not
           Salt
           .
        
      
       
         
           To
           make
           Broth
           for
           a
           Neats-tongue
           .
        
         
           Take
           Claret
           Wine
           ,
           grated
           Bread
           ,
           Currans
           ,
           sweet
           Butter
           ,
           Sugar
           ,
           Cinnamon
           ,
           Ginger
           ,
           boyle
           them
           altogether
           ,
           then
           take
           the
           Neats-tongue
           ,
           and
           slice
           it
           ,
           and
           lay
           it
           in
           a
           dish
           upon
           sippets
           ,
           and
           so
           serve
           it
           .
        
      
       
         
           To
           souce
           a
           Carp
           or
           Gurnet
           .
        
         
           Take
           fair
           Water
           and
           Vinegar
           ,
           so
           that
           it
           may
           be
           sharp
           ,
           then
           take
           
           Parsly
           ,
           Thyme
           ,
           Fennell
           ,
           and
           boyle
           them
           in
           the
           broth
           a
           good
           while
           ,
           then
           put
           in
           a
           good
           quantity
           of
           Salt
           ,
           and
           then
           put
           in
           your
           Fish
           ,
           and
           when
           it
           is
           well
           boyled
           put
           the
           broth
           into
           a
           vessell
           ,
           and
           let
           it
           stand
           .
        
      
       
         
           To
           make
           a
           fine
           Pudding
           .
        
         
           Take
           Crums
           of
           white
           Bread
           ,
           and
           so
           much
           fine
           Flower
           ,
           then
           take
           the
           yolkes
           of
           four
           Eggs
           ,
           and
           one
           white
           ,
           a
           good
           quantity
           of
           Sugar
           ,
           take
           so
           much
           good
           Cream
           as
           will
           temper
           it
           as
           thick
           as
           you
           would
           make
           Pancake
           batter
           ,
           then
           butter
           your
           pan
           ,
           and
           bake
           it
           ,
           so
           serve
           it
           ,
           casting
           some
           Sugar
           upon
           it
           ,
           you
           must
           shred
           suet
           very
           small
           ,
           and
           put
           into
           it
           .
        
      
       
         
           To
           make
           a
           Broth
           to
           drink
           ,
        
         
           Take
           a
           Chicken
           ,
           and
           a
           little
           of
           the
           neck
           of
           Mutton
           ,
           and
           set
           them
           on
           ,
           and
           scum
           it
           well
           ,
           then
           put
           in
           a
           large
           Mace
           ,
           and
           so
           let
           it
           boyle
           while
           the
           Chicken
           be
           tender
           ,
           then
           take
           the
           Chicken
           out
           ;
           and
           beat
           it
           all
           to
           
           pieces
           in
           a
           stone
           morter
           ,
           and
           put
           it
           in
           again
           ,
           and
           so
           let
           it
           boyle
           from
           four
           pints
           to
           a
           little
           more
           than
           half
           a
           pint
           ,
           then
           cast
           it
           through
           a
           strainer
           ,
           and
           season
           it
           .
        
      
       
         
           To
           boyle
           a
           Chicken
           ,
           Partridge
           ,
           or
           Pyton
           .
        
         
           Take
           your
           Chicken
           ;
           and
           set
           it
           a boyling
           with
           a
           little
           of
           the
           neck
           of
           Mutton
           ,
           and
           scum
           it
           well
           ,
           then
           put
           in
           a
           Mace
           ,
           and
           so
           let
           it
           boyle
           down
           ,
           and
           when
           it
           it
           almost
           boyled
           ,
           have
           some
           few
           hearbs
           parboyled
           ,
           as
           Lettice
           ,
           Endive
           ,
           Spinage
           ,
           Marigold
           leaves
           ,
           for
           note
           these
           hearbs
           are
           usually
           used
           to
           be
           boyled
           ,
           which
           by
           course
           will
           hold
           their
           colour
           in
           boyling
           ,
           and
           put
           some
           of
           these
           aforesaid
           hearbs
           to
           the
           Chicken
           and
           Mutton
           ,
           if
           you
           think
           your
           br●th
           strong
           enough
           ,
           take
           out
           your
           Mutton
           ,
           then
           you
           may
           put
           a
           little
           piece
           of
           sweet
           Butter
           ,
           and
           a
           little
           Verjuyce
           ,
           and
           a
           very
           little
           Sugar
           ,
           and
           Salt
           ,
           so
           serve
           it
           in
           with
           sippets
           ,
        
      
       
       
         
           A
           Broth
           to
           drink
           .
        
         
           Take
           a
           Chicken
           and
           set
           it
           on
           ,
           and
           when
           it
           boyles
           scum
           it
           ,
           then
           put
           in
           a
           Mace
           ,
           and
           a
           very
           little
           Oatm●al
           ,
           and
           such
           hearbs
           as
           the
           party
           requires
           ,
           and
           boyle
           it
           well
           down
           ,
           and
           bruise
           the
           Chicken
           ,
           and
           put
           it
           in
           again
           ,
           and
           it
           is
           a
           pretty
           broth
           ,
           and
           to
           alter
           it
           you
           may
           put
           in
           half
           a
           dozen
           Prunes
           ,
           and
           leave
           out
           the
           hearbs
           ,
           or
           put
           them
           in
           ,
           so
           when
           it
           is
           well
           boyled
           ,
           strain
           it
           ,
           and
           season
           it
           .
        
      
       
         
           A
           Broth
           to
           eat
           on
           fasting
           dayes
           .
        
         
           Take
           fair
           Water
           ,
           and
           set
           it
           a boyling
           ,
           and
           when
           it
           boyleth
           ,
           put
           to
           it
           so
           much
           strained
           Oatmeal
           as
           you
           think
           will
           thicken
           it
           ,
           and
           a
           large
           Mace
           ,
           a
           handfull
           of
           Raisins
           of
           the
           Sun
           ,
           as
           many
           Prunes
           ,
           and
           as
           many
           Currans
           ,
           if
           your
           quantity
           require
           it
           ,
           so
           boyle
           it
           ,
           and
           when
           it
           is
           boyled
           ,
           season
           it
           with
           Salt
           and
           Sugar
           ,
           and
           a
           piece
           of
           sweet
           Butter
           if
           the
           time
           will
           allow
           it
           ,
           and
           for
           an
           alteration
           ,
           when
           this
           broth
           is
           boyled
           ,
           
           put
           in
           a
           quantity
           of
           Cream
           ,
           and
           it
           will
           doe
           well
           .
        
      
       
         
           To
           make
           Ponado
           .
        
         
           The
           quantity
           you
           will
           make
           set
           on
           in
           a
           posnet
           of
           fair
           water
           ,
           and
           when
           it
           boyles
           put
           a
           Mace
           in
           ,
           and
           a
           little
           piece
           of
           Cinnamon
           ,
           and
           a
           handfull
           of
           Currans
           ,
           and
           so
           much
           Bread
           as
           you
           think
           meet
           ,
           so
           boyle
           it
           ,
           and
           season
           it
           with
           Salt
           and
           Sugar
           ,
           and
           Rosewater
           ,
           and
           so
           serve
           it
           .
        
      
       
         
           To
           make
           a
           Caudle
           .
        
         
           Take
           Ale
           ,
           the
           quantity
           that
           you
           mean
           to
           make
           ,
           and
           set
           it
           on
           the
           fire
           ,
           and
           when
           it
           is
           ready
           to
           boyle
           ,
           scum
           it
           very
           well
           ,
           then
           cast
           in
           a
           large
           Mace
           ,
           and
           take
           the
           yolkes
           of
           two
           Eggs
           for
           one
           messe
           ,
           or
           one
           draught
           ,
           and
           beat
           them
           well
           ,
           and
           take
           away
           the
           skin
           of
           the
           yolks
           ,
           and
           then
           put
           them
           into
           the
           Ale
           ,
           when
           it
           seethes
           ,
           be
           sure
           to
           stir
           them
           well
           till
           it
           seeth
           again
           for
           a
           youngling
           ,
           then
           let
           it
           boyle
           a
           while
           ,
           and
           put
           in
           your
           Sugar
           ,
           and
           if
           it
           be
           to
           eat
           ,
           cut
           
           three
           or
           four
           tosts
           of
           bread
           thin
           ,
           and
           toste
           them
           dry
           ,
           but
           not
           brown
           ,
           and
           put
           them
           to
           the
           caudle
           ,
           if
           to
           drink
           ,
           put
           none
           .
        
      
       
         
           To
           make
           Almond
           Butter
           .
        
         
           Blanch
           your
           Almonds
           ,
           and
           beat
           them
           as
           fine
           as
           you
           can
           with
           fair
           water
           two
           or
           three
           houres
           ,
           then
           strain
           them
           through
           a
           linnen
           cloth
           ,
           boil
           them
           with
           Rose-water
           ,
           whole
           Mace
           ,
           and
           Annise
           seeds
           till
           the
           substance
           be
           thick
           ,
           spread
           it
           upon
           a
           fair
           cloth
           draining
           the
           whey
           from
           it
           ,
           after
           let
           it
           hang
           in
           the
           same
           cloth
           some
           few
           houres
           ,
           then
           strain
           it
           ,
           and
           season
           it
           with
           Rose-water
           and
           Sugar
           .
        
      
       
         
           To
           stew
           Beef
           .
        
         
           Take
           a
           good
           Rump
           of
           Beef
           cut
           from
           the
           bones
           ,
           shred
           Turnips
           and
           Carroots
           small
           ,
           and
           Spinnage
           and
           Lettice
           ,
           put
           all
           in
           a
           pan
           ,
           and
           let
           it
           stew
           four
           houres
           with
           so
           much
           water
           ,
           and
           a
           quart
           of
           white
           Wine
           ▪
           as
           will
           cover
           it
           ,
           when
           it
           is
           stewed
           enough
           ,
           then
           put
           in
           a
           wine
           glasse
           full
           
           of
           Elder
           vinegar
           ,
           and
           serve
           it
           in
           with
           sippets
           .
        
      
       
         
           To
           Souce
           a
           young
           Pig
           .
        
         
           Take
           a
           young
           Pig
           being
           scalded
           ,
           boil
           it
           in
           faire
           water
           ,
           and
           white
           Wine
           ,
           put
           thereto
           Bay
           leaves
           ,
           whole
           Ginger
           ,
           and
           Nutmegs
           quartered
           ,
           a
           few
           whole
           Cloves
           ,
           boil
           it
           throughly
           ,
           and
           leave
           it
           in
           the
           same
           broth
           in
           an
           earthen
           pot
           .
        
      
       
         
           To
           boil
           Flounders
           or
           Pickrels
           after
           the
           Frencb
           Fashion
           .
        
         
           Take
           a
           pint
           of
           white
           Wine
           ,
           the
           tops
           of
           young
           Thyme
           and
           Rosemary
           ,
           a
           little
           whole
           Mace
           ,
           a
           little
           whole
           Pepper
           ,
           seasoned
           with
           Verjuice
           ,
           Salt
           ,
           and
           a
           piece
           of
           sweet
           Butter
           ,
           and
           so
           serve
           it
           ;
           this
           broth
           will
           serve
           to
           boil
           fish
           twice
           or
           thrice
           in
           ,
           or
           four
           times
           .
        
      
       
         
           To
           make
           flesh
           of
           Apricocks
           .
        
         
           Take
           Apricocks
           when
           they
           are
           green
           ,
           and
           pare
           them
           and
           slice
           them
           ,
           and
           take
           half
           their
           weight
           in
           Sugar
           ,
           put
           it
           to
           them
           ,
           so
           put
           them
           in
           a
           skillet
           ,
           and
           as
           much
           water
           as
           you
           
           think
           will
           melt
           the
           Sugar
           ,
           so
           let
           them
           boil
           and
           keep
           them
           stirring
           till
           they
           be
           tender
           ,
           and
           so
           take
           them
           off
           ,
           and
           scum
           them
           very
           clean
           ,
           so
           put
           them
           forth
           of
           the
           skillet
           and
           let
           them
           stand
           ,
           take
           as
           much
           Sugar
           as
           you
           had
           before
           ,
           and
           boil
           them
           to
           a
           Candie
           height
           ,
           and
           then
           put
           in
           your
           Apricoks
           ,
           and
           set
           them
           over
           a
           soft
           fire
           ,
           but
           let
           them
           not
           boil
           ,
           so
           keep
           them
           with
           oft
           stirring
           ,
           till
           the
           Sirupe
           begin
           to
           jelly
           ,
           then
           put
           them
           in
           glasses
           ,
           and
           keep
           them
           for
           your
           use
           .
        
      
       
         
           To
           make
           flesh
           of
           Quinces
           .
        
         
           Take
           Quinces
           ,
           pare
           them
           ,
           and
           core
           them
           ,
           and
           cut
           them
           in
           halfs
           ,
           boil
           them
           in
           a
           thin
           sirupe
           till
           they
           be
           tender
           ,
           then
           take
           them
           off
           ,
           and
           let
           them
           lie
           in
           sirrupe
           ,
           then
           take
           Quinces
           ,
           pare
           them
           ,
           and
           quarter
           them
           ,
           take
           out
           the
           cores
           ,
           put
           as
           much
           water
           to
           them
           as
           will
           cover
           them
           ,
           then
           boil
           them
           till
           they
           be
           very
           tender
           ,
           and
           then
           strain
           out
           the
           liquor
           clean
           from
           them
           ,
           and
           take
           unto
           a
           pint
           of
           
           that
           liquor
           a
           pound
           of
           Sugar
           put
           as
           much
           water
           to
           the
           Sugar
           as
           will
           melt
           it
           ,
           then
           boil
           it
           to
           a
           Candie
           height
           ,
           then
           stir
           the
           Quinces
           that
           are
           in
           the
           sirupe
           as
           thin
           as
           you
           can
           :
           when
           your
           sugar
           is
           at
           a
           full
           Candy
           height
           ,
           put
           in
           a
           pint
           of
           the
           liquor
           ,
           then
           set
           it
           over
           a
           soft
           fire
           stirring
           it
           leasurely
           till
           the
           Sugar
           be
           dissolved
           ,
           then
           put
           in
           half
           a
           pound
           of
           your
           slices
           ,
           keeping
           it
           still
           stirring
           but
           not
           to
           boil
           ,
           you
           must
           take
           the
           jelly
           of
           Quince
           kernels
           ,
           that
           have
           lai●
           in
           water
           two
           or
           three
           hours
           ,
           take
           two
           good
           spoonfuls
           of
           it
           and
           put
           it
           to
           the
           flesh
           ,
           so
           keep
           it
           stirring
           leasurely
           till
           it
           begin
           to
           jelly
           upon
           the
           spoon
           ,
           then
           put
           it
           into
           thin
           glasses
           ,
           and
           keep
           it
           in
           a
           stove
           .
        
      
       
         
           To
           preserve
           Oranges
           .
        
         
           Take
           a
           pound
           of
           Oranges
           ,
           and
           a
           pound
           of
           Sugar
           ,
           pill
           the
           outward
           rind
           ,
           and
           inward
           white
           skin
           off
           take
           juice
           of
           Oranges
           ,
           put
           them
           in
           to
           the
           juice
           ,
           boil
           them
           half
           an
           hour
           and
           take
           them
           off
           .
        
      
       
       
         
           To
           dry
           Cherries
           .
        
         
           Take
           the
           fairest
           Cherries
           ,
           stone
           them
           ,
           take
           to
           six
           pound
           of
           Cherries
           a
           pound
           of
           Sugar
           ,
           put
           them
           into
           a
           skillet
           ,
           straining
           the
           Sugar
           amongst
           them
           as
           you
           put
           them
           in
           ,
           then
           put
           as
           much
           water
           to
           them
           as
           will
           boil
           them
           ,
           then
           set
           them
           upon
           a
           quick
           fire
           ,
           let
           them
           boil
           up
           ,
           then
           take
           them
           off
           ,
           and
           strain
           them
           very
           clean
           ,
           put
           them
           into
           an
           earthen
           pan
           or
           pot
           ,
           let
           them
           stand
           in
           the
           liquor
           four
           daies
           ,
           then
           take
           them
           up
           and
           lay
           them
           severally
           one
           by
           one
           upon
           silver
           dishes
           ,
           or
           earthen
           dishes
           ,
           set
           them
           into
           an
           oven
           after
           the
           bread
           being
           taken
           out
           ,
           and
           so
           shift
           them
           every
           day
           upon
           dry
           dishes
           ,
           and
           so
           till
           they
           be
           dry
           .
        
      
       
         
           To
           dry
           Peaches
           .
        
         
           Take
           Peaches
           and
           coddle
           them
           ,
           take
           off
           the
           skins
           ,
           stone
           them
           ;
           take
           to
           four
           pound
           of
           Peaches
           ,
           a
           pound
           of
           Sugar
           ,
           then
           take
           a
           gallie
           pot
           and
           lay
           a
           laier
           of
           Peaches
           ,
           and
           a
           laier
           of
           Sugar
           ,
           till
           all
           be
           laid
           out
           ,
           then
           
           put
           in
           half
           a
           pint
           of
           water
           ,
           so
           cover
           them
           close
           and
           set
           them
           in
           embers
           to
           keep
           warm
           ,
           so
           let
           them
           stand
           ●
           night
           and
           a
           day
           ,
           put
           them
           in
           a
           skillet
           ,
           and
           set
           them
           on
           the
           fire
           to
           be
           scalding
           hot
           ,
           then
           put
           them
           into
           your
           pot
           again
           ,
           and
           let
           them
           stand
           four
           and
           twenty
           houres
           ,
           then
           scald
           them
           againe
           ,
           then
           take
           them
           out
           of
           your
           sirupe
           ,
           and
           lay
           them
           on
           silver
           dishes
           to
           dry
           ,
           you
           may
           dry
           them
           in
           an
           Oven
           when
           the
           bread
           is
           taken
           out
           ,
           but
           to
           dry
           them
           in
           the
           Sun
           is
           butter
           ,
           you
           must
           turn
           them
           every
           day
           into
           clear
           Dishes
           .
        
      
       
         
           To
           boil
           Veal
           ,
        
         
           Take
           Veal
           and
           cut
           in
           thin
           slices
           ,
           and
           put
           it
           into
           a
           Pipkin
           with
           as
           much
           water
           as
           will
           cover
           it
           ,
           then
           wash
           a
           handful
           of
           Currans
           ,
           and
           as
           much
           Pruins
           ,
           then
           take
           a
           Court
           roul
           ,
           and
           cut
           it
           in
           long
           slices
           like
           a
           Butchers
           skiver
           ,
           then
           put
           in
           a
           little
           Mace
           ,
           Pepper
           ,
           and
           Salt
           ,
           a
           piece
           of
           Butter
           ,
           a
           little
           Vinegar
           ,
           some
           crums
           of
           Bread
           ,
           and
           when
           it
           hath
           
           stewed
           two
           hours
           ,
           take
           it
           up
           and
           serve
           it
           .
        
      
       
         
           To
           boil
           a
           Capon
           in
           white
           Broth
        
         
           Trusse
           a
           Capon
           to
           boil
           ,
           and
           put
           it
           into
           a
           Pipkin
           of
           water
           ,
           and
           let
           it
           boil
           two
           hours
           ,
           and
           when
           it
           is
           boiled
           ,
           take
           up
           a
           little
           of
           the
           broth
           ,
           then
           take
           the
           yolks
           of
           Eggs
           ,
           and
           beat
           them
           very
           fair
           with
           your
           broth
           that
           you
           take
           up
           ,
           then
           set
           it
           by
           the
           fire
           to
           keep
           warm
           ,
           season
           it
           with
           grated
           Nutmeg
           ,
           Sugar
           and
           Salt
           ,
           then
           take
           up
           your
           Capon
           ,
           and
           pour
           this
           broth
           on
           it
           with
           a
           little
           Sack
           ,
           if
           you
           have
           it
           ,
           garnish
           it
           with
           sippets
           ,
           and
           serve
           it
           ,
           remember
           to
           boil
           whole
           Mace
           with
           your
           Capon
           ,
           and
           Marrow
           ,
           if
           you
           have
           it
           .
        
      
       
         
           To
           boil
           a
           Capon
           or
           Chicken
           in
           white
           Broth
           with
           Almonds
           .
        
         
           Boil
           your
           Capon
           as
           in
           the
           other
           ,
           then
           take
           Almonds
           ,
           and
           blanch
           them
           ,
           and
           beat
           them
           very
           small
           ,
           putting
           in
           sometimes
           some
           of
           your
           broth
           to
           keep
           them
           from
           oyling
           ,
           when
           they
           are
           beaten
           small
           enough
           ,
           
           put
           as
           much
           of
           the
           uppermost
           broth
           to
           them
           as
           will
           serve
           to
           cover
           the
           Capon
           ,
           then
           strain
           it
           ,
           and
           wring
           out
           the
           substance
           clear
           ,
           then
           season
           it
           as
           before
           ,
           and
           serve
           it
           with
           marrow
           on
           it
           .
        
      
       
         
           To
           boil
           Brawn
           .
        
         
           Water
           your
           Brawn
           four
           and
           twenty
           hours
           ,
           and
           wash
           and
           scrape
           it
           four
           or
           five
           times
           ,
           then
           take
           it
           out
           of
           the
           water
           ,
           and
           lay
           it
           on
           a
           fair
           table
           ,
           then
           throw
           a
           handful
           of
           Salt
           on
           every
           coller
           ,
           then
           bind
           them
           up
           as
           fast
           as
           you
           can
           ,
           with
           Hemp
           ,
           Bass
           ,
           or
           Incle
           ,
           then
           put
           them
           into
           your
           kettle
           when
           the
           water
           boileth
           ,
           and
           when
           it
           boileth
           ,
           scum
           it
           clean
           ,
           let
           it
           boil
           untill
           it
           be
           so
           tender
           that
           you
           may
           thrust
           a
           straw
           through
           it
           ,
           then
           let
           it
           cool
           untill
           the
           next
           morning
           ,
           by
           the
           souced
           meats
           you
           may
           know
           how
           to
           souce
           it
           .
        
      
       
         
           To
           boil
           a
           gammon
           of
           Bacon
           .
        
         
           Water
           your
           Gammon
           of
           Bacon
           twenty
           four
           hours
           ,
           then
           put
           it
           into
           a
           deep
           kettle
           with
           some
           sweet
           hay
           ,
           
           let
           it
           boil
           softly
           six
           or
           seven
           hours
           ,
           then
           take
           it
           up
           with
           a
           scummer
           and
           a
           plate
           ,
           and
           take
           off
           the
           skin
           whole
           ,
           then
           stick
           your
           Gammon
           full
           of
           Cloves
           ,
           strew
           on
           some
           grosse
           Pepper
           ,
           then
           cut
           your
           skin
           like
           sippets
           ,
           and
           garnish
           your
           Gammon
           ,
           and
           when
           you
           serve
           it
           ,
           stick
           it
           with
           Bayes
           .
        
      
       
         
           To
           boil
           a
           Rabbet
           .
        
         
           Fley
           and
           wash
           a
           Rabbet
           ,
           and
           slit
           the
           hinder
           legs
           on
           both
           sides
           of
           the
           back-bone
           ,
           from
           the
           forward
           ,
           and
           trusse
           them
           to
           the
           body
           ,
           set
           the
           head
           right
           up
           with
           a
           skiver
           ,
           right
           down
           in
           the
           neck
           ,
           then
           put
           it
           to
           boiling
           with
           as
           much
           water
           as
           will
           cover
           it
           ,
           when
           it
           boils
           ,
           scum
           it
           ,
           season
           it
           with
           Mace
           ,
           Ginger
           ,
           Salt
           ,
           and
           Butter
           ,
           then
           take
           a
           handful
           of
           Parsley
           ,
           and
           a
           little
           Thyme
           ,
           boil
           it
           by
           it self
           ,
           then
           take
           it
           up
           ,
           beat
           it
           with
           a
           back
           of
           a
           knife
           ,
           then
           take
           up
           your
           Rabbet
           ,
           and
           put
           it
           in
           a
           dish
           ,
           then
           put
           your
           hearbs
           to
           your
           broth
           ,
           and
           scrape
           in
           a
           Carret
           root
           ,
           let
           your
           broth
           boil
           a
           
           little
           while
           ,
           put
           in
           salt
           ,
           pour
           it
           on
           your
           Rabbet
           and
           serve
           it
        
      
       
         
           To
           boil
           a
           Mallard
           with
           a
           Cabbage
           .
        
         
           Half
           rost
           your
           fowl
           ,
           then
           take
           it
           off
           ,
           and
           case
           it
           down
           ,
           then
           put
           it
           into
           a
           Pipkin
           with
           the
           gravie
           ,
           then
           pick
           and
           wash
           some
           Cabbage
           ,
           and
           put
           to
           your
           Mallard
           with
           as
           much
           fair
           water
           as
           will
           cover
           it
           ,
           then
           put
           in
           a
           good
           piece
           of
           Butter
           ,
           and
           let
           it
           boil
           an
           hour
           ,
           season
           it
           with
           Pepper
           and
           Salt
           ,
           and
           serve
           it
           upon
           sops
           ,
        
      
       
         
           To
           boil
           a
           Duck
           with
           Turnips
           .
        
         
           Half
           rost
           her
           ,
           then
           cover
           it
           with
           liquor
           ,
           boil
           your
           Turnips
           by
           themselves
           half
           an
           hour
           ,
           then
           cut
           them
           in
           Cakes
           &
           put
           them
           to
           your
           Duck
           ,
           with
           butter
           and
           pa●sley
           chopt
           small
           ,
           and
           when
           it
           hath
           boiled
           half
           an
           hour
           season
           it
           with
           Pepper
           and
           Salt
           ,
           and
           serve
           them
           upon
           sops
           .
        
      
       
         
           To
           boil
           Chicken
           ,
           and
           Sorrel
           Sops
           .
        
         
           Trusse
           your
           Chickens
           ,
           and
           boil
           them
           in
           water
           and
           salt
           very
           tender
           ,
           
           then
           take
           a
           good
           handfull
           of
           Sorrel
           ,
           and
           beat
           it
           stalks
           and
           all
           ,
           then
           strain
           it
           ,
           and
           take
           a
           Manchet
           ,
           and
           cut
           it
           in
           sippets
           and
           dry
           them
           before
           the
           fire
           ,
           then
           put
           your
           green
           broth
           upon
           the
           coales
           ,
           season
           it
           with
           Sugar
           ,
           and
           grated
           Nutmeg
           ,
           and
           let
           it
           stand
           untill
           it
           be
           hot
           ,
           then
           put
           your
           sippets
           into
           a
           dish
           ,
           put
           your
           Chickens
           ,
           upon
           them
           ,
           and
           pour
           sauce
           upon
           it
           ,
           and
           serve
           it
           .
        
      
       
         
           To
           boil
           a
           Pike
           in
           white
           Broth
           .
        
         
           Cut
           your
           ▪
           Pike
           in
           three
           Pieces
           ,
           and
           boil
           it
           with
           water
           and
           salt
           ,
           and
           sweet
           hearbs
           ,
           let
           it
           boil
           untill
           it
           stain
           ,
           then
           take
           the
           yolks
           of
           half
           a
           dozen
           Eggs
           ,
           and
           beat
           them
           with
           a
           little
           Sack
           ,
           Sugar
           ,
           melted
           Butter
           ,
           and
           some
           of
           the
           Pikes
           broth
           ,
           then
           put
           it
           on
           the
           fire
           to
           keep
           warm
           ,
           but
           stir
           it
           often
           least
           it
           curdle
           ,
           then
           take
           up
           your
           Pike
           ,
           and
           put
           the
           head
           and
           tail
           together
           ,
           then
           cleave
           the
           other
           pieces
           in
           two
           ,
           take
           out
           the
           back
           bone
           ,
           and
           put
           the
           one
           piece
           on
           the
           one
           side
           ,
           and
           the
           other
           piece
           
           on
           the
           other
           side
           ,
           but
           blanch
           all
           ,
           then
           pour
           on
           your
           white
           broth
           ,
           garnish
           your
           dish
           with
           sippets
           and
           boiled
           Parsley
           ,
           and
           strew
           on
           pouder
           of
           Ginger
           ,
           and
           wipe
           the
           edge
           of
           the
           dish
           round
           ,
           and
           serve
           it
           .
        
      
       
         
           To
           boil
           divers
           kinds
           of
           Fishes
           .
        
         
           Bat
           ,
           Conger
           ,
           Thornback
           ,
           Plaice
           ,
           Salmon
           ,
           Trout
           ,
           or
           Mullet
           ,
           boil
           any
           of
           these
           with
           Water
           ,
           Salt
           ,
           and
           sweet
           hearbs
           ,
           when
           they
           boil
           skum
           it
           very
           clean
           ,
           then
           put
           in
           Vinegar
           and
           let
           it
           boil
           till
           you
           think
           it
           is
           enough
           ,
           your
           liquor
           must
           be
           very
           hot
           of
           the
           Salt
           ,
           then
           take
           it
           off
           ,
           you
           may
           let
           it
           stand
           five
           or
           six
           days
           in
           the
           liquor
           ,
           then
           if
           you
           would
           keep
           it
           longer
           ,
           pour
           that
           liquor
           away
           ,
           and
           put
           Water
           and
           Salt
           to
           it
           ,
           or
           soucing
           drink
           ,
           you
           must
           remember
           to
           let
           your
           Mullets
           boil
           softly
           ,
           and
           your
           Thornback
           and
           other
           fish
           very
           fast
           ,
           you
           must
           blanch
           your
           Thornback
           while
           it
           is
           warm
           ,
           and
           when
           you
           serve
           any
           of
           these
           fishes
           ,
           strew
           on
           some
           green
           hearbs
           .
        
      
       
       
         
           To
           make
           Sallet
           of
           all
           manner
           of
           Hearbs
           .
        
         
           Take
           your
           hearbs
           and
           pick
           them
           clean
           ,
           and
           the
           floures
           ,
           wash
           them
           clean
           ,
           and
           swing
           them
           in
           a
           strainer
           ,
           then
           put
           them
           into
           a
           dish
           ,
           and
           mingle
           them
           with
           Cowcumbers
           ,
           and
           Lemons
           ,
           sliced
           very
           thin
           ,
           then
           scrape
           on
           Sugar
           ,
           and
           put
           in
           Vinegar
           and
           Oil
           ,
           then
           spread
           the
           floures
           on
           the
           top
           ,
           garnish
           your
           dish
           with
           hard
           Eggs
           ,
           and
           all
           sorts
           of
           your
           floures
           ,
           scrape
           on
           Sugar
           and
           serve
           it
           .
        
      
       
         
           To
           stew
           Steakes
           between
           two
           dishes
           .
        
         
           You
           must
           put
           Parsley
           ,
           Currans
           ,
           Butter
           ,
           Verjuyce
           ,
           and
           two
           or
           three
           yolks
           of
           Eggs
           ,
           Pepper
           ,
           Cloves
           ,
           and
           Mace
           ,
           and
           so
           let
           them
           boil
           together
           ,
           and
           serve
           them
           upon
           sops
           ,
           likewise
           you
           may
           do
           steakes
           of
           Mutton
           or
           Beef
           .
        
      
       
         
           To
           stew
           Calves
           feet
           .
        
         
           Boil
           them
           and
           blanch
           them
           ,
           cut
           them
           in
           two
           ,
           and
           put
           them
           into
           a
           Pipkin
           with
           strong
           broth
           ,
           then
           put
           
           in
           a
           little
           pouder
           of
           Saffron
           ,
           and
           sweet
           Butter
           ,
           Pepper
           ,
           Sugar
           ,
           and
           some
           sweet
           hearbs
           finely
           minced
           ,
           let
           the
           ●●st●w
           an
           hour
           ,
           put
           in
           salt
           and
           serve
           them
           .
        
      
       
         
           To
           stew
           a
           Mallard
           .
        
         
           Rost
           your
           Mallard
           half
           enough
           ▪
           then
           take
           it
           up
           ,
           and
           cut
           it
           in
           little
           pieces
           ,
           then
           put
           it
           into
           a
           dish
           with
           the
           gravie
           ,
           and
           a
           piece
           of
           fresh
           Butter
           ,
           and
           a
           handful
           of
           Parsley
           ch●pt
           small
           ,
           with
           two
           or
           three
           Onions
           ,
           and
           a
           Cabbage-lettice
           ,
           le●
           them
           stew
           one
           hour
           ,
           then
           season
           i●
           with
           Pepper
           and
           Salt
           ,
           and
           a
           little
           Verjuyce
           ,
           then
           serve
           it
           .
        
      
       
         
           To
           stew
           Trouts
           .
        
         
           Draw
           your
           Trouts
           ,
           and
           wash
           them
           ,
           and
           then
           put
           them
           into
           a
           dish
           with
           white
           Wine
           and
           water
           and
           a
           piece
           of
           fresh
           Butter
           ,
           then
           take
           a
           handfull
           of
           Parsley
           ,
           a
           little
           Thyme
           and
           a
           little
           Savo●ie
           ,
           mince
           these
           small
           ,
           and
           put
           to
           your
           Tr●uts
           with
           a
           little
           Sugar
           ,
           let
           them
           stew
           hal●
           an
           hour
           ,
           then
           mingle
           the
           yolks
           of
           
           two
           or
           three
           hard
           Eggs
           ,
           and
           strew
           them
           on
           your
           Trouts
           with
           Pepper
           and
           Salt
           ,
           then
           let
           them
           stew
           a
           quarter
           of
           an
           hour
           ,
           and
           serve
           them
           .
        
      
       
         
           To
           stew
           Smelts
           or
           Flounders
           .
        
         
           Put
           your
           Smelts
           or
           Flounders
           into
           a
           deep
           dish
           with
           white
           Wine
           and
           Water
           ,
           a
           little
           Rosemary
           and
           Thyme
           ,
           a
           piece
           of
           fresh
           Butter
           and
           some
           large
           Mace
           ,
           and
           salt
           ,
           let
           them
           stew
           half
           an
           hour
           ,
           then
           take
           a
           handfull
           of
           Parsley
           ,
           and
           boil
           it
           ,
           then
           beat
           it
           with
           the
           back
           of
           a
           knite
           ,
           then
           take
           the
           yolks
           of
           three
           or
           four
           Eggs
           ,
           and
           beat
           them
           with
           some
           of
           your
           fish
           broth
           ,
           then
           dish
           up
           your
           fish
           upon
           sippets
           ,
           pour
           on
           your
           sauce
           ,
           scrape
           on
           Sugar
           and
           serve
           it
           .
        
      
       
         
           To
           stew
           a
           Rabbet
           .
        
         
           Half
           rost
           it
           ,
           then
           take
           it
           off
           the
           spit
           ,
           and
           cut
           it
           in
           little
           pieces
           ,
           and
           put
           it
           into
           a
           dish
           with
           the
           gravie
           ,
           and
           as
           much
           liquor
           as
           will
           cover
           it
           ▪
           then
           put
           in
           a
           piece
           of
           fresh
           butter
           ▪
           and
           some
           pouder
           of
           Ginger
           ,
           some
           Pepper
           and
           Salt
           ,
           two
           or
           three
           Pippins
           
           minced
           small
           ,
           let
           these
           stew
           an
           hour
           ,
           then
           dish
           them
           upon
           sippets
        
      
       
         
           To
           stew
           a
           Pullet
           or
           Capon
           .
        
         
           Half
           rost
           it
           ,
           then
           cut
           it
           into
           pieces
           ,
           and
           put
           it
           into
           a
           dish
           with
           the
           gravie
           ,
           and
           put
           in
           a
           little
           Clove
           and
           Mace
           ,
           with
           a
           few
           Barbe●
           berries
           or
           Grapes
           ,
           put
           these
           to
           you
           Pullet
           with
           a
           pint
           of
           Claret
           ,
           and
           piece
           of
           Butter
           ,
           let
           these
           stew
           a●
           hour
           ,
           dish
           them
           upon
           sippets
           ,
           an●
           serve
           it
           .
        
      
       
         
           To
           stew
           cold
           Chickens
           .
        
         
           Cut
           them
           up
           in
           pieces
           ,
           put
           then
           into
           a
           Pipkin
           of
           strong
           broath
           ,
           an●
           a
           piece
           of
           Butter
           ,
           then
           grate
           some
           bread
           ,
           and
           a
           Nutmeg
           ,
           thicken
           yo●
           broth
           with
           it
           ,
           season
           your
           meat
           wi●
           grosse
           Pepper
           ,
           and
           Salt
           ,
           dish
           it
           up
           on
           sippets
           ,
           and
           serve
           it
           .
        
      
       
         
           To
           make
           Paste
           for
           a
           Pasty
           of
           Venison
           .
        
         
           Take
           almost
           a
           peck
           of
           flower
           wet
           it
           with
           two
           pound
           of
           butter
           ,
           an●
           as
           much
           suet
           ,
           then
           wet
           your
           Past●
           ▪
           
           put
           in
           the
           yolks
           of
           eight
           or
           ten
           Eggs
           ,
           make
           it
           reasonable
           lithe
           paste
           ,
           then
           roul
           it
           out
           ,
           and
           lay
           on
           suet
           ;
           First
           lay
           a
           paper
           under
           your
           paste
           ,
           then
           lay
           on
           your
           Venison
           ,
           close
           it
           ,
           pinke
           it
           ,
           baste
           it
           with
           butter
           ,
           and
           bake
           it
           ,
           when
           you
           draw
           it
           out
           ,
           baste
           it
           with
           butter
           again
           .
        
      
       
         
           To
           make
           Paste
           for
           a
           Pie
           to
           keep
           long
           .
        
         
           Your
           flower
           must
           be
           of
           Rye
           ,
           and
           your
           liquor
           nothing
           but
           boiling
           water
           ,
           make
           your
           paste
           as
           stiffe
           as
           you
           can
           ,
           raise
           your
           Coffin
           very
           high
           ,
           let
           your
           bottome
           and
           sides
           be
           very
           thick
           ,
           and
           your
           lid
           also
           .
        
      
       
         
           To
           make
           Paste
           for
           a
           Custard
           .
        
         
           Your
           Liquor
           must
           be
           boiling
           water
           ,
           make
           your
           paste
           very
           stiffe
           ,
           then
           roul
           out
           your
           paste
           ,
           and
           if
           you
           would
           make
           a
           great
           Tart
           ,
           then
           raise
           it
           ,
           and
           when
           you
           have
           done
           ,
           cut
           out
           the
           bottome
           a
           little
           from
           the
           side
           ,
           then
           roul
           out
           a
           thin
           sheet
           of
           paste
           ,
           lay
           a
           paper
           under
           it
           ,
           strew
           flower
           that
           it
           may
           not
           stick
           to
           it
           ,
           
           then
           set
           your
           coffin
           on
           it
           of
           what
           fashion
           you
           will
           ,
           then
           dry
           it
           ,
           and
           f●
           it
           ,
           and
           bake
           it
           .
        
      
       
         
           To
           make
           Paste
           for
           buttered
           Loaves
           .
        
         
           Take
           a
           pottle
           of
           flower
           ,
           put
           there
           to
           Ginger
           ,
           and
           Nutme●s
           ,
           the
           wet
           it
           with
           Milk
           ,
           yolks
           of
           Eggs
           Y●st
           ,
           and
           Salt
           ,
           then
           make
           ●
           up
           into
           little
           loaves
           ,
           then
           butte●
           a
           paper
           ,
           and
           put
           the
           loaves
           on
           it
           ▪
           then
           bake
           them
           ,
           and
           when
           they
           are
           baked
           draw
           them
           forth
           ,
           and
           cut
           them
           in
           cakes
           ,
           butter
           them
           ,
           then
           se●
           them
           as
           they
           were
           ,
           scrape
           on
           Sugar
           and
           serve
           them
           .
        
      
       
         
           To
           make
           Paste
           for
           Dumplins
           .
        
         
           Season
           your
           flower
           with
           Pepper
           Salt
           ,
           and
           Y●st
           ▪
           let
           your
           water
           be
           more
           than
           warm
           ,
           then
           make
           the●
           up
           like
           Manchets
           ,
           but
           let
           them
           b●
           somewhat
           little
           ,
           ▪
           then
           put
           them
           into
           your
           water
           when
           it
           boileth
           ,
           and
           le●
           them
           boil
           an
           hour
           ,
           then
           butter
           them
           .
        
      
       
       
         
           To
           make
           Puffe-paste
           .
        
         
           Take
           a
           quart
           of
           flower
           ,
           and
           a
           pound
           and
           a
           half
           of
           butter
           ,
           and
           work
           the
           half
           pound
           of
           butter
           dry
           into
           the
           flower
           ,
           then
           put
           three
           or
           four
           Eggs
           to
           it
           ,
           and
           as
           much
           cold
           water
           as
           will
           make
           it
           lithe
           paste
           ,
           then
           work
           it
           in
           a
           piece
           of
           a
           foot
           long
           then
           strew
           a
           little
           flower
           on
           the
           table
           ,
           and
           take
           it
           by
           the
           end
           ,
           beat
           it
           untill
           it
           stretch
           long
           ,
           then
           put
           the
           two
           ends
           together
           ,
           and
           beat
           it
           againe
           and
           so
           do
           five
           or
           six
           times
           ,
           then
           work
           it
           up
           round
           ,
           and
           roul
           it
           up
           broad
           ,
           then
           beat
           your
           pound
           of
           butter
           with
           a
           rouling
           pin
           ,
           that
           it
           may
           be
           lithe
           ,
           then
           take
           little
           bits
           of
           your
           butter
           ,
           and
           stick
           it
           all
           over
           the
           paste
           ,
           then
           fold
           up
           your
           paste
           close
           ,
           and
           coast
           it
           down
           with
           your
           rowling
           pin
           ,
           and
           roul
           it
           out
           again
           ,
           and
           so
           do
           five
           or
           six
           times
           ,
           then
           use
           it
           as
           you
           will
           .
        
      
       
         
           To
           bake
           a
           gammon
           of
           Bacon
           .
        
         
           You
           must
           first
           boil
           it
           two
           hours
           ,
           before
           you
           stuffe
           it
           ,
           stuffe
           it
           with
           
           sweet
           hearbs
           ,
           and
           hard
           Eggs
           chopt
           together
           with
           Parsley
           .
        
      
       
         
           To
           bake
           fillets
           of
           Beef
           ,
           or
           clods
           ,
           in
           stead
           of
           red
           Deer
           .
        
         
           First
           take
           your
           Beef
           ,
           and
           lard
           it
           very
           thick
           ,
           then
           season
           it
           with
           Pepper
           and
           Salt
           ,
           Ginger
           ,
           Cloves
           and
           Mace
           good
           store
           ,
           with
           a
           great
           deal
           more
           Pepper
           and
           Salt
           than
           you
           would
           do
           to
           a
           piece
           of
           Venison
           ,
           then
           close
           it
           ,
           and
           when
           it
           is
           baked
           put
           in
           some
           Vinegar
           ,
           Sugar
           ,
           Cinnamon
           and
           Ginger
           ,
           and
           shake
           it
           well
           ,
           then
           stop
           the
           vent-hole
           ,
           and
           let
           it
           stand
           three
           weeks
           before
           you
           spend
           it
           .
        
      
       
         
           To
           bake
           Calves
           Feet
           .
        
         
           Season
           them
           with
           Pepper
           ,
           Salt
           ,
           and
           Currans
           ,
           when
           they
           be
           baked
           ▪
           take
           the
           yolks
           of
           three
           or
           four
           Eggs
           ,
           and
           beat
           them
           with
           Verjuyce
           or
           Vinegar
           ,
           Sugar
           ,
           and
           grated
           Nutmeg
           ,
           put
           it
           into
           your
           pie
           ,
           scrape
           on
           sugar
           and
           serve
           it
           .
        
      
       
         
           To
           bake
           a
           Turkie
           .
        
         
           Take
           out
           his
           bones
           and
           guts
           ,
           
           then
           wash
           him
           ,
           then
           prick
           his
           back
           together
           againe
           ,
           then
           perboil
           him
           ,
           season
           him
           with
           Pepper
           and
           Salt
           ,
           stick
           some
           Cloves
           in
           the
           brest
           of
           him
           ,
           then
           lard
           him
           ,
           and
           put
           him
           into
           your
           Coffin
           with
           butter
           ,
           in
           this
           sort
           you
           may
           bake
           a
           Goose
           ,
           Pheasant
           ,
           or
           Capon
           .
        
      
       
         
           To
           bake
           a
           Hare
           .
        
         
           Take
           out
           his
           bones
           ,
           and
           beat
           the
           flesh
           in
           a
           mor●er
           with
           the
           Liver
           ,
           then
           season
           it
           with
           all
           sorts
           of
           spices
           ,
           then
           work
           it
           up
           with
           three
           or
           four
           yolks
           of
           Eggs
           ,
           then
           lay
           some
           of
           it
           all
           over
           the
           bottome
           of
           your
           pie
           ,
           then
           lay
           on
           some
           Lard
           ,
           and
           so
           doe
           untill
           you
           have
           laid
           on
           all
           ,
           then
           bake
           it
           well
           with
           good
           store
           of
           sweet
           Butter
           .
        
      
       
         
           To
           bake
           Quinces
           or
           Wardens
           ,
           so
           as
           the
           fruit
           look
           red
           ,
           and
           the
           crust
           white
           .
        
         
           Your
           Wardens
           must
           be
           stewed
           in
           a
           Pipk
           in
           with
           Claret
           Wine
           ,
           Sugar
           ,
           Cinnamon
           ,
           and
           Cloves
           ,
           then
           cover
           your
           Pipkin
           with
           a
           sheet
           
           of
           paste
           ,
           and
           let
           it
           stand
           in
           the
           oven
           five
           or
           six
           hours
           ,
           then
           raise
           a
           Coffin
           of
           short
           paste
           ,
           put
           in
           your
           Wardens
           with
           sugar
           ,
           and
           put
           it
           into
           the
           Oven
           ,
           when
           it
           hath
           stood
           an
           hour
           ,
           take
           it
           out
           and
           wash
           it
           with
           Rose-water
           and
           Butter
           ,
           then
           scrape
           on
           sugar
           ,
           and
           put
           it
           in
           a
           quarter
           of
           an
           hour
           more
           ,
           and
           it
           will
           be
           red
           upon
           the
           top
           ,
           then
           scrape
           on
           sugar
           and
           serve
           it
           .
        
      
       
         
           To
           bake
           Chucks
           of
           Veal
           .
        
         
           Perboil
           two
           pound
           of
           the
           lean
           flesh
           of
           a
           leg
           of
           Veal
           ,
           so
           it
           may
           be
           eaten
           ,
           mince
           it
           as
           small
           as
           grated
           bread
           ,
           with
           four
           pound
           of
           Beef
           Suet
           ,
           then
           season
           it
           with
           Biskay
           Dates
           ,
           and
           Carraways
           ,
           Rose-water
           ,
           Sugar
           ,
           Raisins
           of
           the
           Sun
           and
           Currans
           ,
           Cloves
           ,
           Mace
           ,
           Nutmeg
           ,
           and
           Cinnamon
           ,
           then
           mingle
           them
           all
           together
           ,
           fill
           your
           pies
           ,
           and
           bake
           them
           .
        
      
       
         
           To
           bake
           a
           Chicken
           Pie.
           
        
         
           Season
           your
           Chicken
           with
           Nutmeg
           ,
           
           Salt
           ,
           and
           Pepper
           ,
           and
           Sugar
           ,
           then
           put
           him
           into
           your
           coffin
           ,
           then
           take
           some
           Marrow
           and
           season
           with
           the
           same
           Spice
           ,
           then
           roul
           it
           in
           yolkes
           of
           Eggs
           ,
           and
           lay
           it
           on
           your
           Chicken
           with
           minced
           Dates
           ,
           and
           good
           store
           of
           Butter
           ,
           then
           bake
           it
           ,
           and
           put
           in
           a
           little
           Sack
           ,
           or
           Muscadine
           ,
           or
           white
           Wine
           and
           Sugar
           ,
           then
           shake
           it
           ,
           scrape
           on
           Sugar
           ,
           and
           serve
           it
           .
        
      
       
         
           To
           bake
           a
           Steak
           Pie.
           
        
         
           Cut
           a
           neck
           of
           Mutton
           in
           steaks
           ,
           beat
           them
           with
           a
           cleaver
           ,
           season
           them
           with
           Pepper
           ,
           and
           Salt
           ,
           and
           Nutmeg
           ,
           then
           lay
           them
           on
           your
           Coffin
           with
           Butter
           and
           large
           Mace
           ,
           then
           bake
           it
           ,
           then
           take
           a
           good
           quantity
           of
           Parsly
           ,
           and
           boyle
           it
           ,
           beat
           it
           as
           soft
           as
           the
           pulp
           of
           an
           Apple
           ,
           put
           in
           a
           quarter
           of
           a
           pint
           of
           Vinegar
           ,
           and
           as
           much
           white
           Wine
           with
           a
           little
           Sugar
           ,
           warm
           it
           well
           ,
           and
           pour
           it
           over
           your
           steaks
           ,
           then
           shake
           it
           ,
           that
           the
           gravy
           and
           the
           liquour
           may
           mingle
           together
           ,
           
           scrape
           on
           Sugar
           ,
           and
           serve
           it
           .
        
      
       
         
           To
           make
           an
           Italian
           Pudding
           .
        
         
           Take
           a
           ●●anchet
           ,
           and
           cut
           it
           in
           square
           pieces
           like
           a
           Die
           ,
           then
           put
           to
           it
           half
           a
           pound
           of
           Beef
           suet
           minced
           small
           ,
           Raisins
           of
           the
           Sun
           the
           stones
           picked
           out
           ,
           Cloves
           ,
           Mace
           ,
           minced
           ,
           Dates
           ,
           Sugar
           ,
           Marrow
           ,
           Rosewater
           ,
           Eggs
           ,
           and
           Cream
           ,
           mingle
           all
           these
           together
           ,
           and
           put
           it
           into
           a
           dish
           fit
           for
           your
           stuffe
           ,
           in
           lesse
           than
           an
           hour
           it
           will
           be
           baked
           ,
           then
           scrape
           on
           Sugar
           ,
           and
           serve
           it
           .
        
      
       
         
           To
           bake
           a
           Florentine
           .
        
         
           Take
           the
           kidney
           of
           a
           loin
           of
           Veal
           ,
           or
           the
           wing
           of
           a
           Capon
           ,
           or
           the
           leg
           of
           a
           Rabbet
           ,
           mince
           any
           of
           these
           small
           with
           the
           Kidney
           of
           a
           loin
           of
           Mutton
           ,
           if
           it
           be
           not
           fat
           enough
           ,
           then
           season
           it
           with
           Cloves
           ,
           Mace
           ,
           Nutmegs
           ,
           and
           Sugar
           ,
           Cream
           ,
           Currans
           ,
           Eggs
           ,
           and
           Rosewater
           ,
           mingle
           these
           four
           together
           ,
           and
           put
           them
           into
           a
           dish
           between
           two
           sheets
           of
           paste
           ,
           then
           close
           it
           ,
           and
           cut
           the
           paste
           round
           by
           the
           
           brim
           of
           the
           dish
           ,
           then
           cut
           round
           about
           like
           Virginall
           keyes
           ,
           then
           turn
           up
           one
           ,
           and
           let
           the
           other
           lie
           ,
           then
           pink
           it
           ,
           cake
           it
           ,
           scrape
           on
           Sugar
           ,
           and
           serve
           it
           .
        
      
       
         
           To
           roast
           a
           Breast
           of
           Veal
           .
        
         
           Take
           Parsly
           ,
           and
           Thyme
           ,
           wash
           them
           ,
           and
           chop
           them
           small
           ,
           then
           take
           the
           yolkes
           of
           five
           or
           six
           Eggs
           ,
           grated
           Bread
           ,
           and
           Cream
           ,
           mingle
           them
           together
           with
           Cloves
           ,
           Mace
           ,
           Nutmeg
           ,
           Currans
           ,
           and
           Sugar
           ,
           then
           raise
           up
           the
           skin
           of
           the
           Breast
           of
           Veal
           ,
           and
           put
           in
           your
           stuffe
           ,
           prick
           it
           up
           close
           with
           a
           skiver
           ,
           then
           roast
           it
           ,
           and
           baste
           it
           with
           Butter
           ,
           when
           it
           is
           roasted
           ,
           wring
           on
           the
           juyce
           of
           Lemon
           ,
           and
           serve
           it
           .
        
      
       
         
           To
           roast
           a
           Hare
           .
        
         
           Case
           your
           Hare
           ,
           but
           cut
           not
           off
           her
           eares
           ,
           nor
           her
           legs
           ,
           then
           wash
           her
           ,
           and
           dry
           her
           with
           a
           cloth
           ,
           then
           make
           a
           pudding
           and
           put
           into
           her
           belly
           ,
           then
           sow
           it
           up
           close
           ,
           then
           trusse
           her
           as
           if
           she
           were
           running
           ,
           then
           spit
           her
           ,
           then
           take
           some
           Claret
           
           Wine
           ,
           and
           grated
           Bread
           ,
           Suga●
           and
           Ginger
           ,
           Barberries
           ,
           a●
           Butter
           ,
           boyle
           these
           together
           for
           yo●
           sauce
           .
        
      
       
         
           To
           roast
           a
           Shoulder
           of
           Mutton
           .
        
         
           Roast
           it
           with
           a
           quick
           fire
           ,
           the
           the
           fat
           may
           drop
           away
           ▪
           and
           wh●
           you
           think
           it
           is
           half
           roasted
           set
           a
           dis●
           under
           it
           ,
           and
           slash
           it
           with
           a
           kni●
           acrosse
           as
           you
           doe
           Pork
           ,
           but
           y●
           must
           cut
           it
           down
           to
           the
           bone
           o●
           both
           the
           sides
           ,
           till
           the
           gravy
           ru●
           into
           the
           dish
           ,
           baste
           it
           no
           more
           afte●
           you
           have
           cut
           it
           ,
           put
           unto
           the
           gra●
           half
           a
           pint
           of
           white
           Wine
           Vinega●
           a
           handfull
           of
           Capers
           and
           Olives
           five
           or
           six
           blades
           of
           Mace
           ,
           and
           ●
           handfull
           of
           Sugar
           ,
           and
           stew
           a●
           these
           together
           ,
           and
           pour
           it
           on
           you●
           meat
           .
        
      
       
         
           To
           roast
           a
           Neats-tongue
           .
        
         
           Boyle
           him
           ,
           and
           blanch
           him
           ,
           cu●
           out
           the
           meat
           at
           the
           butt
           end
           ,
           an●
           mingle
           it
           with
           Beef
           suet
           as
           muc●
           as
           an
           Egg
           ,
           then
           season
           it
           with
           Nutmeg
           ,
           and
           Sugar
           ,
           Dates
           ,
           Currans
           ,
           
           ●nd
           yolkes
           of
           raw
           Eggs
           ,
           then
           put
           your
           meat
           to
           your
           Tongue
           ,
           and
           ●ind
           it
           with
           a
           Caul
           of
           Veal
           or
           Mutton
           ,
           then
           roast
           it
           ,
           baste
           it
           with
           Butter
           ,
           save
           the
           gravy
           ,
           and
           put
           hereto
           a
           little
           Sack
           or
           Muscaline
           ,
           let
           it
           stew
           a
           little
           while
           ,
           ●hen
           pour
           it
           on
           your
           Tongue
           ,
           and
           ●erve
           it
           .
        
      
       
         
           To
           roast
           a
           Pig
           with
           a
           Pudding
           in
           his
           belly
           .
        
         
           Fley
           a
           fat
           Pig
           ,
           trusse
           his
           head
           ●ooking
           over
           his
           back
           ,
           then
           temper
           ●s
           much
           stuffe
           as
           you
           think
           will
           ●ll
           his
           belly
           ,
           then
           put
           it
           into
           your
           Pig
           ,
           and
           prick
           it
           up
           close
           ,
           when
           it
           ●s
           almost
           roasted
           wring
           on
           the
           ●uyce
           of
           a
           Lemon
           ,
           when
           you
           are
           ready
           to
           take
           it
           up
           ,
           take
           four
           or
           five
           yolkes
           of
           Eggs
           ,
           and
           wash
           your
           Pig
           ●ll
           over
           ,
           mingle
           your
           bread
           with
           a
           ●ittle
           Nutmeg
           and
           Ginger
           ,
           then
           ●ry
           it
           ,
           and
           take
           it
           up
           as
           fast
           as
           you
           ●an
           ,
           let
           your
           sauce
           be
           Vinegar
           ,
           Butter
           ,
           and
           Sugar
           ,
           the
           yolk
           of
           a
           ●ard
           Egg
           minced
           ,
           and
           serve
           it
           hot
           .
        
      
       
       
         
           To
           roast
           a
           Leg
           of
           Mutton
           .
        
         
           Cut
           holes
           in
           a
           Leg
           of
           Mutton
           with
           a
           knife
           ,
           then
           thrust
           in
           slices
           o●
           Kidney
           suet
           ,
           and
           stick
           it
           with
           Cloves
           ,
           roast
           it
           with
           a
           quick
           fire
           when
           it
           is
           half
           roasted
           cut
           off
           ●
           piece
           underneath
           ,
           and
           cut
           it
           into
           thin
           slices
           ,
           then
           take
           a
           pint
           of
           great
           Oysters
           with
           the
           liquour
           ,
           three
           or
           four
           blades
           of
           Mace
           ,
           a
           little
           Vinegar
           and
           Sugar
           ▪
           stew
           these
           till
           the
           liquour
           be
           half
           consumed
           ,
           then
           dish
           up
           your
           Mutton
           ,
           pour
           on
           the
           sauc●
           and
           serve
           it
           .
        
      
       
         
           To
           roast
           a
           Neck
           of
           Mutton
           .
        
         
           Cut
           away
           the
           swag
           ,
           and
           roast
           i●
           with
           a
           quick
           fire
           ,
           but
           scorch
           it
           not
           ,
           baste
           it
           with
           Butter
           a
           quarter
           of
           an
           hour
           ,
           after
           wring
           on
           the
           juyce
           of
           half
           a
           Lemon
           ,
           save
           the
           gravy
           then
           baste
           it
           with
           Butter
           again
           wring
           on
           the
           other
           half
           of
           the
           Lemon
           ,
           when
           it
           is
           roasted
           ,
           dry
           it
           with
           Manchet
           and
           grated
           Nutmeg
           then
           dish
           it
           ,
           and
           pour
           on
           you●
           sauce
           .
        
      
       
       
         
           To
           roast
           a
           Shoulder
           or
           Haunch
           of
           Venison
           ,
           or
           a
           Chine
           of
           Mutton
           .
        
         
           Take
           any
           of
           the
           meats
           and
           lard
           them
           ,
           prick
           them
           with
           Rosemary
           ,
           ●aste
           them
           with
           Butter
           ,
           then
           take
           half
           a
           pint
           of
           Claret
           Wine
           ,
           Cinnamon
           ,
           Ginger
           ,
           Sugar
           ,
           and
           grated
           Bread
           ,
           Rosemary
           ,
           and
           Butter
           ,
           let
           all
           boyle
           together
           untill
           it
           be
           as
           thick
           as
           Watergruel
           ,
           then
           put
           in
           a
           little
           Rosewater
           and
           Musk
           ,
           it
           will
           make
           your
           Gallintine
           taste
           very
           pleasantly
           ,
           put
           it
           on
           a
           fitting
           dish
           ,
           draw
           off
           your
           meat
           ,
           and
           lay
           it
           into
           that
           dish
           ,
           strew
           it
           with
           Salt
           .
        
      
       
         
           To
           roast
           a
           Shoulder
           or
           Fillet
           of
           Veal
        
         
           Take
           Parsly
           ,
           winter
           Savory
           ,
           and
           Thyme
           ,
           mince
           these
           small
           with
           hard
           Eggs
           ,
           season
           it
           with
           Nutmeg
           ,
           Pepper
           ,
           Currans
           ,
           work
           these
           together
           with
           raw
           yolks
           of
           Eggs
           ,
           then
           stuffe
           your
           meat
           with
           this
           ,
           roast
           it
           with
           a
           quick
           fire
           ,
           baste
           it
           with
           Butter
           ,
           when
           it
           is
           roasted
           ,
           
           take
           the
           gravy
           and
           put
           thereto
           Vinegar
           ,
           Sugar
           ,
           and
           Butter
           ,
           let
           it
           boyle
           ,
           when
           your
           meat
           is
           roasted
           pour
           this
           sauce
           on
           it
           ,
           and
           serve
           it
           .
        
      
       
         
           To
           roast
           a
           Giggit
           of
           Mutton
           .
        
         
           Take
           your
           Giggit
           ,
           with
           Cloves
           and
           Rosemary
           ,
           and
           lard
           it
           ,
           roast
           it
           ,
           baste
           it
           with
           Butter
           ,
           and
           save
           the
           gravy
           ,
           put
           thereto
           some
           Claret
           Wine
           ,
           with
           a
           handfull
           of
           Capers
           ,
           season
           it
           with
           Ginger
           and
           Sugar
           ,
           when
           it
           is
           boyled
           well
           ,
           dish
           up
           your
           Giggit
           ,
           and
           pour
           on
           your
           sauce
           .
        
      
       
         
           To
           fry
           Chickens
           .
        
         
           Boyle
           your
           Chickens
           in
           Water
           and
           Salt
           ,
           then
           quarter
           them
           into
           a
           pan
           with
           sweet
           Butter
           ,
           and
           let
           them
           fry
           leisurely
           ,
           then
           put
           thereto
           a
           little
           Verjuyce
           ,
           and
           Nutmeg
           ,
           Cinnamon
           ,
           and
           Ginger
           ,
           the
           yolks
           of
           two
           or
           three
           raw
           Eggs
           ,
           stirre
           these
           well
           together
           ,
           and
           dish
           up
           your
           Chickens
           ,
           pour
           the
           sauce
           upon
           them
           .
        
      
       
       
         
           To
           fry
           Calfes-feet
           .
        
         
           Boyle
           them
           ,
           and
           blanch
           them
           ,
           then
           cut
           them
           in
           two
           ,
           then
           take
           good
           store
           of
           Parsly
           ,
           put
           thereto
           some
           yolkes
           of
           Eggs
           ,
           season
           it
           with
           Nutmeg
           ,
           Sugar
           ,
           Pepper
           ,
           and
           Salt
           ,
           and
           then
           roul
           your
           Calfes-feet
           in
           them
           ,
           and
           fry
           them
           with
           sweet
           Butter
           ,
           then
           boyle
           some
           Parsly
           and
           beat
           it
           very
           tender
           ,
           put
           to
           it
           Vinegar
           ,
           Butter
           ,
           and
           Sugar
           ,
           heat
           it
           hot
           ,
           then
           dish
           up
           your
           Feet
           upon
           sippits
           ,
           pour
           on
           your
           sauce
           ,
           scrape
           on
           some
           Sugar
           ,
           and
           serve
           it
           hot
           .
        
      
       
         
           To
           fry
           Tongues
           .
        
         
           Boyle
           them
           ,
           and
           blanch
           them
           ,
           cut
           them
           in
           thin
           slices
           ,
           season
           them
           with
           Nutmeg
           ,
           Sugar
           Cinnamon
           ,
           and
           Salt
           ,
           then
           put
           thereto
           the
           yolkes
           of
           raw
           Eggs
           ,
           the
           core
           of
           a
           Lemon
           cut
           in
           square
           pieces
           like
           a
           Die
           ,
           then
           fry
           them
           in
           spoonfuls
           with
           sweet
           Butter
           ,
           let
           your
           sauce
           be
           white
           Wine
           ,
           Sugar
           ,
           and
           Butter
           ,
           heat
           it
           hot
           ,
           and
           pour
           it
           on
           your
           Tongues
           ,
           scrape
           on
           Sugar
           ,
           and
           serve
           it
           .
        
      
       
       
         
           To
           make
           Fritters
           .
        
         
           Make
           your
           Batter
           with
           Ale
           ,
           and
           Eggs
           ,
           and
           Yest
           ,
           season
           it
           with
           Milk
           ,
           Cloves
           ,
           Mace
           ,
           Cinnamon
           ,
           Nutmeg
           ,
           and
           Salt
           ,
           cut
           your
           Apples
           like
           Beanes
           ,
           then
           put
           your
           Apples
           and
           Butter
           together
           ,
           fry
           them
           in
           boyling
           Lard
           ,
           strew
           on
           Sugar
           ,
           and
           serve
           them
           .
        
      
       
         
           To
           souce
           Brawn
           .
        
         
           Take
           up
           your
           Brawn
           while
           it
           be
           hot
           out
           of
           your
           boyler
           ,
           then
           cover
           it
           with
           Salt
           ,
           when
           it
           hath
           stood
           an
           hour
           ,
           turn
           the
           end
           that
           was
           under
           upward
           ,
           then
           strew
           on
           Salt
           upon
           that
           ,
           then
           boyle
           your
           soucing
           drink
           ,
           and
           put
           thereto
           a
           good
           deal
           of
           Salt
           ,
           when
           it
           is
           cold
           ,
           put
           in
           your
           Brawn
           with
           the
           Salt
           that
           is
           about
           it
           ,
           and
           let
           it
           stand
           ten
           dayes
           ,
           then
           change
           your
           soucing
           drink
           ,
           and
           as
           you
           change
           your
           soucing
           drink
           put
           in
           Salt
           ,
           when
           you
           spend
           it
           ,
           if
           it
           be
           too
           salt
           ,
           change
           it
           in
           fresh
           drink
           .
        
      
       
         
           To
           souce
           a
           Pig
           .
        
         
           Cut
           off
           the
           head
           ,
           and
           cut
           your
           
           Pig
           into
           two
           fleikes
           ,
           and
           take
           out
           the
           bones
           ,
           then
           take
           a
           handfull
           of
           sweet
           Hearbs
           .
           and
           mince
           them
           small
           ,
           then
           season
           your
           Pig
           and
           Hearbs
           with
           Nutmeg
           ,
           Ginger
           ,
           Cloves
           ,
           Mace
           ,
           and
           Salt
           ,
           then
           strew
           your
           Hearbs
           in
           the
           inside
           of
           your
           Pig
           ,
           then
           roul
           them
           up
           like
           two
           Collers
           of
           Brawn
           ,
           then
           bind
           them
           in
           a
           cloth
           fast
           ,
           then
           put
           them
           a boyling
           in
           the
           boyling
           pot
           ,
           put
           in
           some
           Vinegar
           and
           Salt
           ,
           when
           they
           are
           boyled
           very
           tender
           ,
           take
           them
           off
           ,
           let
           them
           stand
           in
           the
           same
           liquour
           two
           or
           three
           dayes
           ,
           then
           put
           them
           into
           soucing
           drink
           ,
           and
           serve
           it
           with
           Mustard
           and
           Sugar
           .
        
      
       
         
           To
           souce
           Eeles
           .
        
         
           Take
           two
           fair
           Eeles
           and
           fley
           them
           ,
           cut
           them
           down
           the
           back
           ,
           and
           take
           out
           the
           bones
           ,
           and
           take
           good
           store
           of
           Parsly
           ,
           Thyme
           ,
           and
           sweet
           Majoram
           ,
           mince
           them
           small
           ,
           season
           them
           with
           Nutmeg
           ,
           Ginger
           ,
           Pepper
           ,
           and
           Salt
           ,
           strew
           your
           Hearbs
           in
           the
           inside
           of
           your
           Eeles
           ▪
           
           then
           roul
           them
           up
           like
           a
           Coller
           of
           Brawn
           ,
           put
           them
           into
           a
           cloth
           ,
           and
           boyle
           them
           tender
           with
           Salt
           and
           Vinegar
           ,
           when
           they
           are
           boyled
           ,
           then
           take
           them
           up
           ,
           let
           it
           be
           in
           the
           pickle
           two
           or
           three
           dayes
           ,
           and
           then
           spend
           them
           .
        
      
       
         
           To
           souce
           a
           Breast
           of
           Veal
           .
        
         
           Take
           out
           the
           bones
           of
           a
           Breast
           of
           Veal
           ,
           and
           lay
           it
           in
           water
           ten
           or
           twelve
           houres
           ,
           then
           take
           all
           manner
           of
           sweet
           Hearbs
           and
           mince
           them
           small
           ,
           then
           take
           a
           Lemon
           and
           cut
           it
           in
           thin
           slices
           ,
           then
           lay
           it
           with
           your
           Hearbs
           in
           the
           inside
           of
           your
           Breast
           of
           Veal
           ,
           then
           roul
           it
           up
           like
           a
           Coller
           ,
           and
           bind
           it
           in
           a
           cloth
           ,
           and
           boyle
           it
           very
           tender
           ,
           then
           put
           it
           into
           soucing
           drink
           and
           spend
           it
           .
        
      
       
         
           To
           souce
           a
           Tench
           or
           Barbell
           .
        
         
           First
           cut
           them
           down
           the
           back
           ,
           then
           wash
           them
           ,
           then
           put
           them
           a buyling
           with
           no
           more
           water
           then
           will
           cover
           them
           ,
           when
           they
           boyle
           ,
           put
           in
           some
           Salt
           and
           Vinegar
           ,
           
           scum
           it
           very
           clean
           ,
           when
           it
           is
           boyled
           enough
           take
           it
           up
           ,
           and
           put
           it
           into
           a
           dish
           fit
           for
           the
           Fish
           ,
           then
           take
           out
           the
           bones
           ,
           pour
           on
           as
           much
           liquour
           as
           will
           cover
           it
           ,
           with
           grated
           Nutmeg
           ,
           and
           pouder
           of
           Cinnamon
           ,
           when
           it
           is
           cold
           serve
           it
           .
        
      
       
         
           To
           souce
           a
           Fillet
           of
           Veal
           .
        
         
           Take
           a
           fair
           Fillet
           of
           Veal
           ,
           and
           lard
           it
           very
           thick
           ,
           but
           take
           out
           the
           bones
           ,
           season
           it
           with
           Nutmeg
           ,
           Ginger
           ,
           Pepper
           ,
           and
           Salt
           ,
           then
           roul
           it
           up
           hard
           ,
           let
           your
           liquour
           be
           the
           one
           half
           white
           Wine
           ,
           the
           other
           half
           Water
           ,
           when
           your
           liquour
           boyleth
           put
           in
           your
           meat
           ,
           with
           Salt
           ,
           and
           Vinegar
           ,
           and
           the
           peel
           of
           a
           Lemon
           ,
           then
           scum
           it
           very
           clean
           ,
           let
           it
           boyle
           untill
           it
           be
           tender
           ,
           then
           take
           it
           not
           up
           untill
           it
           be
           cold
           ,
           and
           souce
           it
           in
           the
           same
           liquour
           .
        
      
       
         
           To
           marble
           Beef
           ,
           Mutton
           ,
           or
           Venison
           .
        
         
           Stick
           any
           of
           these
           with
           Rosemary
           and
           Cloves
           ,
           then
           roast
           it
           ,
           being
           first
           joynted
           very
           well
           ,
           then
           baste
           
           it
           often
           with
           Water
           and
           Salt
           ,
           and
           when
           it
           is
           throughly
           roasted
           ,
           take
           it
           up
           and
           let
           it
           cool
           ,
           then
           take
           Claret
           Wine
           ,
           and
           Vinegar
           ,
           and
           as
           much
           Water
           ,
           boyle
           it
           with
           Rosemary
           ,
           Bayes
           ,
           good
           store
           of
           Pepper
           ,
           Cloves
           ,
           Salt
           ,
           when
           it
           hath
           boyled
           an
           hour
           take
           it
           off
           ,
           and
           let
           it
           cool
           ,
           then
           put
           your
           meat
           into
           a
           Vessell
           ,
           and
           cover
           it
           with
           this
           liquour
           and
           Hearbs
           ,
           then
           stop
           it
           up
           close
           ,
           the
           closer
           you
           stop
           it
           ,
           the
           longer
           it
           will
           keep
           .
        
      
       
         
           To
           marble
           Fish
           .
        
         
           Take
           Flounders
           ,
           Trouts
           ,
           Smelts
           ,
           or
           Salmons
           ,
           Mullets
           ,
           Makrels
           ,
           or
           any
           kind
           of
           shell
           Fish
           ,
           wash
           them
           ,
           and
           dry
           them
           with
           a
           cloth
           ,
           then
           fry
           them
           with
           Sallade
           Oyle
           ,
           or
           clarified
           Butter
           ,
           fry
           them
           very
           crispe
           ,
           then
           make
           your
           pickle
           with
           Claret
           Wine
           ,
           and
           fair
           Water
           ,
           some
           Rosemary
           ,
           and
           Thyme
           ,
           with
           Nutmegs
           cut
           in
           slices
           ,
           and
           Pepper
           ,
           and
           Salt
           ,
           when
           it
           hath
           boyled
           half
           an
           hour
           take
           it
           off
           ,
           and
           let
           it
           cool
           ,
           then
           put
           
           your
           Fish
           into
           a
           vessell
           ,
           cover
           it
           with
           liquour
           and
           Spice
           ,
           and
           stop
           it
           close
           .
        
      
       
         
           To
           make
           a
           Tart
           of
           Wardens
           .
        
         
           You
           must
           first
           bake
           your
           Wardens
           in
           a
           pot
           ,
           then
           cut
           them
           in
           quarters
           and
           core
           them
           ,
           then
           put
           them
           into
           your
           Tart
           ,
           with
           Sugar
           ,
           Cinnamon
           ,
           and
           Ginger
           ,
           then
           close
           up
           your
           Tart
           ,
           and
           when
           it
           is
           almost
           baked
           doe
           it
           as
           your
           Warden
           Pie
           ,
           scrape
           on
           Sugar
           and
           serve
           it
           .
        
      
       
         
           To
           make
           a
           Tart
           of
           green
           Pease
           .
        
         
           Take
           green
           Pease
           and
           seeth
           them
           tender
           ,
           then
           pour
           them
           out
           into
           a
           Cullender
           ,
           season
           them
           with
           Saffron
           ,
           Salt
           ,
           and
           sweet
           Butter
           ,
           and
           Sugar
           ,
           then
           close
           it
           ,
           then
           bake
           it
           almost
           an
           hour
           ,
           then
           draw
           it
           forth
           and
           ice
           it
           ,
           put
           in
           a
           little
           Verjuyce
           ,
           and
           shake
           it
           well
           ,
           then
           scrape
           on
           Sugar
           ,
           and
           serve
           it
           .
        
      
       
         
           To
           make
           a
           Tart
           of
           Rice
           .
        
         
           Boyle
           your
           Rice
           ,
           and
           pour
           it
           into
           a
           Cullender
           ,
           then
           season
           it
           with
           Cinnamon
           ,
           Nutmeg
           ,
           Ginger
           ,
           
           and
           Pepper
           ,
           and
           Sugar
           ,
           the
           yolkes
           of
           three
           or
           four
           Eggs
           ,
           then
           put
           it
           into
           your
           Tart
           with
           the
           juyce
           of
           an
           Orange
           ,
           then
           close
           it
           ,
           bake
           it
           ,
           and
           ice
           it
           ,
           scrape
           on
           Sugar
           ,
           and
           serve
           it
           .
        
      
       
         
           To
           make
           a
           Tart
           of
           Medlers
           .
        
         
           Take
           Medlers
           that
           are
           rotten
           ,
           then
           scrape
           them
           ,
           then
           set
           them
           upon
           a
           Chafing
           dish
           of
           coales
           ,
           season
           them
           with
           the
           yolkes
           of
           Eggs
           ,
           Sugar
           ,
           Cinnamon
           ,
           and
           Ginger
           ,
           let
           it
           boyle
           well
           ,
           and
           lay
           it
           on
           paste
           ,
           scrape
           on
           Sugar
           ,
           and
           serve
           it
           .
        
      
       
         
           To
           make
           a
           Tart
           of
           Cherries
           .
        
         
           Take
           out
           the
           stones
           ,
           and
           lay
           the
           Cherri●s
           into
           your
           Tart
           ,
           with
           Sugar
           ,
           Ginger
           ,
           and
           Cinnamon
           ,
           then
           close
           your
           Tart
           ,
           bake
           it
           ,
           and
           ice
           it
           ,
           then
           make
           a
           sirrup
           of
           Muskadine
           and
           Damask-water
           ,
           and
           pour
           this
           into
           your
           Tart
           ,
           scrape
           on
           Sugar
           ,
           and
           serve
           it
           .
        
      
       
         
           To
           make
           a
           Tart
           of
           Strawberries
           .
        
         
           Wash
           your
           Strawberries
           ,
           and
           put
           them
           into
           your
           Tart
           ,
           season
           
           them
           with
           Sugar
           ,
           Cinnamon
           ,
           Ginger
           ,
           and
           a
           little
           red
           Wine
           ,
           then
           close
           it
           ,
           and
           bake
           it
           half
           an
           hour
           ,
           ice
           it
           ,
           scrape
           on
           sugar
           ,
           and
           serve
           it
           .
        
      
       
         
           To
           make
           a
           Tart
           of
           Hips
           .
        
         
           Take
           Hips
           ,
           and
           cut
           them
           ,
           and
           take
           out
           the
           seeds
           very
           clean
           ,
           then
           wash
           them
           ,
           season
           them
           with
           Sugar
           ,
           Cinnamon
           ,
           and
           Ginger
           ,
           then
           close
           your
           Tart
           ,
           bake
           it
           ,
           ice
           it
           ,
           scrape
           on
           Sugar
           ,
           and
           serve
           it
           .
        
      
       
         
           To
           make
           a
           Pippin
           Tart.
           
        
         
           Take
           fair
           Pippins
           and
           pare
           them
           ,
           then
           cut
           them
           in
           quarters
           and
           core
           them
           ,
           then
           stew
           them
           with
           Claret
           Wine
           ,
           Cinnamon
           ,
           and
           Ginger
           ,
           let
           them
           stew
           half
           an
           hour
           ,
           then
           pour
           them
           out
           into
           a
           Cullender
           ,
           but
           break
           them
           not
           ,
           when
           they
           are
           cold
           ,
           lay
           them
           one
           by
           one
           into
           the
           Tart
           ,
           then
           lay
           on
           Sugar
           ,
           bake
           it
           ,
           ice
           it
           ,
           scrape
           on
           sugar
           ,
           and
           serve
           it
           .
        
      
       
       
         
           To
           scald
           Milk
           after
           the
           Western
           fashion
           .
        
         
           When
           you
           bring
           your
           Milk
           from
           the
           Cow
           strain
           it
           into
           an
           earthen
           pan
           ,
           and
           let
           it
           stand
           two
           houres
           ,
           then
           set
           it
           over
           the
           fire
           untill
           it
           begin
           to
           heave
           in
           the
           middle
           ,
           then
           take
           it
           off
           ,
           but
           jog
           it
           as
           little
           as
           you
           can
           ,
           then
           put
           it
           in
           a
           room
           where
           it
           may
           cool
           ,
           and
           no
           dust
           fall
           into
           it
           ,
           this
           Milk
           or
           Cream
           you
           may
           keep
           two
           or
           three
           dayes
           .
        
      
       
         
           To
           make
           a
           Junket
           .
        
         
           Take
           Ewes
           or
           Goats
           Milk
           ,
           if
           you
           have
           neither
           of
           these
           ,
           then
           take
           Cowes
           Milk
           ,
           and
           put
           it
           over
           the
           fire
           to
           warm
           ,
           then
           put
           in
           a
           little
           Runnet
           to
           it
           ,
           then
           pour
           it
           out
           into
           a
           dish
           ,
           and
           let
           it
           cool
           ,
           then
           strew
           on
           Cinnamon
           and
           Sugar
           ,
           then
           take
           some
           of
           your
           aforesaid
           Cream
           and
           lay
           on
           it
           ,
           scrape
           on
           Sugar
           ,
           and
           serve
           it
           .
        
      
       
         
           To
           make
           Bonny
           Clutter
           .
        
         
           Take
           Milk
           ,
           and
           put
           it
           into
           a
           clean
           earthen
           pot
           ,
           and
           put
           thereto
           
           Runnet
           ,
           let
           it
           stand
           two
           dayes
           ,
           i
           will
           be
           all
           in
           a
           curd
           ,
           then
           season
           it
           with
           some
           Sugar
           ,
           Cinnamon
           ,
           and
           Cream
           ,
           then
           serve
           it
           ,
           this
           is
           best
           in
           the
           hottest
           of
           the
           summer
           .
        
      
       
         
           To
           make
           a
           Whitepot
           .
        
         
           Take
           a
           quart
           of
           Cream
           ,
           and
           put
           it
           over
           the
           fire
           to
           boyle
           ,
           season
           it
           with
           Sugar
           ,
           Nutmeg
           ,
           and
           Cinnamon
           ,
           Sack
           ,
           and
           Rosewater
           ,
           the
           yolkes
           of
           seven
           or
           eight
           Eggs
           ,
           beat
           your
           Eggs
           with
           Sack
           and
           Rosewater
           ,
           then
           put
           it
           into
           your
           Cream
           ,
           stirre
           it
           that
           it
           curdle
           not
           ,
           then
           pare
           two
           or
           three
           Pippins
           ,
           core
           and
           quarter
           them
           ,
           and
           boyle
           them
           with
           a
           handfull
           of
           Raisins
           of
           the
           Sun
           ,
           boyle
           them
           tender
           ,
           and
           pour
           them
           into
           a
           Cullender
           ,
           then
           cut
           some
           sippets
           very
           thin
           ,
           and
           lay
           some
           of
           them
           in
           the
           bottome
           of
           the
           dish
           ,
           and
           lay
           on
           half
           your
           Apples
           and
           Currans
           ,
           then
           pour
           in
           half
           your
           Milk
           ,
           then
           lay
           on
           more
           sippits
           ,
           and
           the
           rest
           of
           your
           Apples
           and
           Raisins
           ,
           then
           pour
           on
           the
           rest
           of
           
           your
           Milk
           ,
           bake
           it
           ,
           scrape
           on
           Sugar
           ,
           and
           serve
           i●
           .
        
      
       
         
           To
           make
           a
           Pudding
           in
           haste
           .
        
         
           Take
           a
           pint
           of
           Milk
           ,
           and
           put
           thereto
           a
           handfull
           of
           Raisins
           of
           the
           Sun
           ,
           and
           as
           much
           Currans
           ,
           and
           a
           piece
           of
           Butter
           ,
           then
           grate
           a
           Manchet
           ,
           and
           a
           Nutmeg
           also
           ,
           and
           put
           thereto
           a
           little
           Flower
           ,
           when
           your
           Milk
           boyleth
           put
           in
           your
           bread
           ,
           let
           it
           boyle
           a
           quarter
           of
           an
           hour
           ,
           and
           put
           in
           a
           piece
           of
           Butter
           in
           the
           boyling
           of
           it
           ,
           and
           stirre
           it
           alwayes
           ,
           then
           dish
           it
           up
           ,
           pour
           on
           Butter
           ,
           and
           serve
           it
           .
        
      
       
         
           To
           make
           a
           Pudding
           in
           a
           dish
           .
        
         
           Take
           a
           quart
           of
           Cream
           ,
           put
           thereto
           a
           pound
           of
           Beef
           suet
           minced
           small
           ,
           put
           it
           to
           your
           Milk
           ,
           season
           it
           with
           Nutmeg
           ,
           Sugar
           ,
           and
           Rosewater
           ,
           and
           Cinnamon
           ,
           then
           take
           some
           seven
           or
           eight
           Eggs
           ,
           and
           beat
           them
           very
           well
           ,
           then
           take
           a
           c●st
           of
           Manchets
           ,
           and
           grate
           them
           ,
           and
           put
           unto
           it
           ,
           then
           mingle
           these
           together
           well
           ,
           then
           put
           it
           into
           a
           
           dish
           ,
           and
           bake
           it
           ,
           when
           it
           is
           baked
           ,
           scrape
           on
           sugar
           ,
           and
           serve
           it
           .
        
      
       
         
           To
           boyle
           Cream
           .
        
         
           Take
           a
           quart
           of
           Cream
           ,
           and
           set
           it
           a boyling
           with
           Mace
           ,
           whilest
           your
           cream
           is
           boyling
           ,
           cut
           some
           thin
           sippets
           ,
           then
           take
           seven
           or
           eight
           yolks
           of
           Eggs
           ,
           beat
           them
           with
           Rosewater
           ,
           and
           Sugar
           ,
           and
           a
           little
           of
           your
           cream
           ,
           when
           your
           cream
           boyleth
           ,
           take
           it
           off
           the
           fire
           ,
           and
           put
           in
           your
           Eggs
           ,
           and
           stirre
           it
           very
           fast
           that
           it
           curdle
           not
           ,
           then
           put
           your
           sippets
           into
           the
           dish
           ,
           pour
           in
           your
           cream
           and
           let
           it
           coole
           when
           it
           is
           cold
           ,
           scrape
           on
           Sugar
           ,
           and
           serve
           it
           .
        
      
       
         
           To
           draw
           Butter
           .
        
         
           Take
           your
           Butter
           and
           cut
           it
           into
           thin
           slices
           ,
           put
           it
           into
           a
           dish
           ,
           then
           put
           it
           upon
           the
           coals
           where
           it
           may
           melt
           leisurely
           ,
           stir
           it
           often
           ,
           and
           when
           it
           is
           melted
           put
           in
           two
           or
           three
           spoonfuls
           of
           Water
           ,
           or
           Vinegar
           ,
           which
           you
           will
           ,
           then
           stir
           and
           beat
           it
           untill
           it
           be
           thick
           .
        
      
       
       
         
           Lady
           os
           
             Arundels
          
           Manchet
        
         
           Take
           a
           bushel
           of
           fine
           Wheat
           flower
           ,
           twenty
           Eggs
           ,
           three
           pound
           of
           fresh
           Butter
           ,
           then
           take
           as
           much
           Salt
           and
           Barme
           as
           to
           the
           ordinary
           Manchet
           ,
           temper
           it
           together
           with
           new
           Milk
           pretty
           hot
           ,
           then
           let
           it
           lie
           the
           space
           of
           half
           an
           hour
           to
           rise
           ,
           so
           you
           may
           work
           it
           up
           into
           bread
           ,
           and
           bake
           it
           ,
           let
           not
           your
           Oven
           be
           too
           hot
           .
        
      
       
         
           To
           boyle
           Pigeons
           .
        
         
           Boyle
           them
           in
           water
           and
           salt
           ,
           take
           a
           handfull
           of
           Parsly
           ,
           as
           much
           Thyme
           stript
           ,
           two
           spoonfuls
           of
           Capers
           minced
           altogether
           ,
           and
           boyle
           it
           in
           a
           pint
           of
           the
           same
           liquour
           a
           quarter
           of
           an
           hour
           ,
           then
           put
           in
           two
           or
           three
           spoonfuls
           of
           Verjuy●e
           ,
           two
           Eggs
           beaten
           ,
           let
           it
           boyle
           a
           little
           ,
           and
           put
           too
           a
           little
           Butter
           ,
           when
           you
           have
           taken
           it
           off
           the
           fire
           ,
           stir
           this
           altogether
           ,
           and
           pour
           it
           upon
           the
           Pigeons
           ,
           with
           sippets
           round
           the
           dish
           .
        
      
       
       
         
           A
           Florendine
           of
           Sweet-breads
           or
           Kidnies
           .
        
         
           Parboyle
           three
           or
           four
           Kidnies
           ,
           and
           mince
           them
           small
           ,
           season
           them
           with
           Nutmeg
           ,
           one
           stick
           of
           Cinnamon
           ,
           beat
           as
           much
           Sugar
           as
           will
           sweeten
           it
           ,
           and
           a
           penny
           loaf
           grated
           ,
           and
           the
           Marrow
           of
           three
           bones
           in
           good
           pieces
           ,
           and
           a
           quarter
           of
           a
           pound
           of
           Almond
           paste
           ,
           a
           glasse
           of
           Mallego
           Sack
           ,
           two
           spoonfus
           of
           Rosewater
           ,
           a
           grain
           of
           Musk
           ,
           and
           one
           grain
           of
           Ambergriece
           ,
           and
           a
           quarter
           of
           a
           pint
           of
           Cream
           ,
           three
           or
           four
           Eggs
           ,
           and
           mix
           it
           altogether
           ,
           and
           make
           it
           up
           in
           puffe
           paste
           ,
           and
           bake
           it
           three
           quarters
           of
           an
           hour
           .
        
      
       
         
           A
           Pork
           Pie.
           
        
         
           Boyle
           your
           leg
           of
           Pork
           ,
           season
           it
           with
           Nutmeg
           ,
           and
           Pepper
           ,
           and
           Salt
           ,
           bake
           it
           five
           houres
           in
           a
           high
           round
           Pie
        
      
       
         
           A
           Chicken
           Pie.
           
        
         
           Scald
           and
           season
           your
           Chickens
           with
           Nutmegs
           ,
           as
           much
           Sugar
           
           as
           Cinnamon
           ,
           Pepper
           ,
           and
           Salt
           ,
           then
           put
           them
           into
           your
           Pie
           ,
           then
           put
           three
           quarters
           of
           quartered
           Lettice
           ,
           and
           six
           Dates
           quartered
           ,
           and
           a
           handfull
           of
           Goosberries
           ,
           and
           half
           a
           sliced
           Lemon
           ,
           and
           three
           or
           four
           branches
           of
           Barberries
           ,
           and
           a
           little
           Butter
           ,
           you
           may
           use
           to
           four
           Chickens
           three
           Marrow
           bones
           rould
           in
           yolkes
           of
           Eggs
           ,
           and
           Ringo
           roots
           ,
           and
           some
           preserved
           Lettice
           ;
           make
           a
           caudle
           and
           put
           in
           when
           the
           Pie
           comes
           out
           of
           the
           oven
           ,
           an
           hour
           and
           a
           half
           is
           enough
           to
           stand
           in
           the
           oven
           .
        
      
       
         
           A
           Lamb
           Pie.
           
        
         
           Take
           the
           same
           Ingredients
           you
           did
           for
           the
           Chicken
           Pie
           ,
           onely
           leave
           out
           the
           Marrow
           ,
           the
           Ringo
           roots
           ,
           and
           the
           preserved
           Lettice
           ,
           make
           your
           caudle
           of
           white
           Wine
           ,
           Verjuyce
           ,
           and
           Butter
           ,
           put
           it
           in
           when
           your
           Pie
           comes
           out
           of
           the
           oven
           .
        
      
       
         
           Sauce
           for
           a
           Shoulder
           of
           Mutton
           .
        
         
           Take
           a
           spoonfull
           of
           Hearbs
           ,
           and
           as
           many
           Capers
           ,
           half
           a
           pint
           of
           white
           
           Wine
           ,
           half
           a
           Nutmeg
           ,
           and
           two
           Eggs
           ,
           when
           it
           is
           boyled
           put
           a
           piece
           of
           butter
           to
           the
           gravy
           ,
           when
           't
           is
           boyled
           ,
           take
           it
           off
           ,
           and
           put
           the
           butter
           in
           .
        
      
       
         
           A
           Lumber
           Pie.
           
        
         
           Take
           three
           or
           four
           sweet-breads
           of
           Veal
           ,
           parboyle
           and
           mince
           them
           very
           small
           ,
           then
           take
           the
           curd
           of
           a
           quart
           of
           Milk
           ,
           turned
           with
           three
           Eggs
           ,
           and
           half
           a
           pound
           of
           Almond
           paste
           ,
           and
           a
           penny
           loaf
           grated
           ,
           mingle
           these
           together
           ,
           then
           take
           a
           spoonfull
           of
           sweet
           Hearbs
           minced
           very
           small
           ,
           also
           six
           ounces
           of
           Oringado
           and
           mince
           it
           ,
           then
           season
           all
           this
           with
           a
           quartern
           of
           Sugar
           ,
           and
           three
           Nutmegs
           ,
           then
           take
           five
           Dates
           ,
           and
           a
           quarter
           of
           a
           pint
           of
           Cream
           ,
           four
           yolks
           of
           Eggs
           ,
           three
           spoonfuls
           of
           Rosewater
           ,
           three
           or
           four
           Marrow
           bones
           ▪
           mingle
           all
           this
           together
           ,
           except
           the
           Marrow
           ,
           then
           make
           it
           up
           in
           long
           boles
           about
           the
           bignesse
           of
           an
           Egg
           ,
           and
           in
           every
           bole
           put
           a
           good
           piece
           of
           Marrow
           ,
           put
           these
           
           into
           the
           Pie
           ,
           then
           put
           in
           a
           quarter
           of
           a
           pound
           of
           butter
           ,
           and
           half
           a
           sliced
           Lemon
           ,
           then
           make
           a
           caudle
           of
           white
           Wine
           ,
           Sugar
           ,
           and
           Verjuyce
           ,
           put
           it
           in
           when
           you
           take
           your
           Pie
           out
           of
           the
           Oven
           ,
           you
           may
           use
           a
           grain
           of
           Musk
           and
           Ambergriece
           ▪
        
      
       
         
           An
           Oyster
           Pie.
           
        
         
           Season
           your
           Oysters
           with
           Nutmegs
           ,
           Pepper
           ,
           and
           Salt
           ,
           and
           sweet
           Hearbs
           ,
           your
           Oysters
           being
           first
           thrown
           into
           scalding
           water
           and
           parboyled
           ,
           season
           them
           ,
           and
           put
           them
           into
           the
           Pie
           ,
           put
           two
           or
           three
           blades
           of
           Mace
           ,
           and
           half
           a
           sliced
           Lemon
           ,
           and
           the
           marrow
           of
           two
           bones
           rouled
           in
           the
           yolkes
           of
           Eggs
           ,
           and
           some
           butter
           ,
           then
           let
           your
           Pie
           stand
           almost
           an
           hour
           in
           the
           Oven
           ,
           then
           make
           a
           caudle
           of
           verjuyce
           ,
           butter
           ,
           and
           sugar
           ,
           put
           it
           into
           your
           Pie
           when
           you
           take
           it
           out
           of
           the
           oven
           ;
           you
           may
           use
           two
           Nutmegs
           to
           one
           quart
           of
           Oysters
           ,
           and
           as
           much
           Pepper
           as
           the
           quantity
           of
           three
           Nutmegs
           ,
           but
           lesse
           salt
           ,
           
           and
           one
           spoonfull
           of
           sweet
           Hearbs
           .
        
      
       
         
           A
           Hartechoak
           Pie.
           
        
         
           Take
           the
           bottomes
           of
           boyled
           Hartechoaks
           ,
           and
           quarter
           them
           ,
           and
           take
           the
           meat
           from
           the
           leaves
           ,
           season
           it
           with
           half
           an
           ounce
           of
           Cinnamon
           ,
           and
           half
           an
           ounce
           of
           beaten
           Nutmegs
           ,
           and
           two
           ounces
           of
           Sugar
           ,
           and
           put
           them
           into
           your
           Pie
           ,
           and
           boild
           marrow
           rould
           in
           yolkes
           of
           Eggs
           ,
           and
           six
           blades
           of
           large
           Mace
           ,
           Lemon
           sliced
           ,
           six
           quartered
           Dates
           ,
           and
           a
           quarter
           of
           a
           pound
           of
           Ringo
           roots
           ,
           half
           a
           pound
           of
           fresh
           butter
           ,
           then
           let
           it
           stand
           in
           the
           Oven
           one
           hour
           ,
           and
           when
           you
           take
           it
           out
           put
           a
           caudle
           into
           your
           pie
           ,
           made
           of
           white
           Wine
           ,
           Sugar
           ,
           and
           Verjuyce
           .
        
      
       
         
           A
           Calfes-foot
           Pie.
           
        
         
           Mince
           your
           Caltes-feet
           very
           small
           ,
           then
           season
           them
           with
           two
           Nutmegs
           ,
           and
           three
           quarters
           of
           an
           ounce
           of
           
             Cinnamon
             ,
          
           one
           quarter
           of
           a
           pound
           of
           Sugar
           ,
           half
           a
           pound
           of
           Currans
           ,
           two
           Lemon
           peels
           minced
           ,
           
           ten
           Dates
           minced
           ,
           three
           spoonfuls
           of
           Rosewater
           ,
           and
           half
           a
           pound
           of
           fresh
           butter
           ,
           bake
           it
           an
           hour
           ,
           and
           put
           a
           caudle
           into
           it
           ,
           made
           of
           white
           Wine
           ,
           Sugar
           ,
           and
           Verjuyce
           .
        
      
       
         
           A
           Skerret
           Pie.
           
        
         
           Take
           a
           quarter
           of
           a
           peck
           of
           Skerrets
           blanched
           ,
           and
           sliced
           ,
           season
           them
           with
           three
           Nutmegs
           ,
           and
           an
           ounce
           of
           Cinnamon
           ,
           and
           three
           ounces
           of
           Sugar
           ,
           and
           ten
           quartered
           Dates
           ,
           and
           the
           marrow
           of
           three
           bones
           rouled
           in
           yolkes
           of
           Eggs
           ,
           and
           one
           quarter
           of
           a
           pound
           of
           Ringo
           roots
           ,
           and
           preserved
           Lettice
           ,
           a
           sliced
           Lemon
           ,
           sour
           blades
           of
           Mace
           ,
           three
           or
           four
           branches
           of
           preserved
           Barberries
           ,
           and
           half
           a
           pound
           of
           Butter
           ,
           then
           let
           it
           stand
           one
           hour
           in
           the
           oven
           ,
           then
           put
           a
           caudle
           made
           of
           white
           Wine
           ,
           Verjuyce
           ,
           Butter
           ,
           and
           Sugar
           ,
           put
           it
           into
           the
           pie
           when
           it
           comes
           out
           of
           the
           oven
           .
        
      
       
         
           A
           Calfes-Head
           Pie
           for
           Supper
           .
        
         
           Boyle
           your
           Calfes-head
           almost
           enough
           ,
           cut
           it
           in
           thin
           slices
           all
           from
           
           the
           bone
           ,
           season
           it
           with
           three
           beaten
           Nutmegs
           ,
           a
           quarter
           of
           an
           ounce
           of
           Pepper
           ,
           and
           as
           much
           Salt
           as
           there
           is
           seasoning
           ,
           then
           take
           a
           spoonfull
           of
           sweet
           Hearbs
           minced
           small
           ,
           and
           two
           spoonfuls
           of
           Sugar
           ,
           and
           two
           or
           three
           Hartechoak
           bottomes
           boyled
           ,
           and
           cut
           them
           in
           thin
           slices
           ,
           and
           the
           Marrow
           of
           two
           bones
           rouled
           in
           yolkes
           of
           Eggs
           ,
           a
           quarter
           of
           a
           pound
           of
           Ringo
           roots
           ,
           and
           a
           quarter
           of
           a
           pound
           of
           Currans
           ,
           then
           put
           it
           into
           your
           pie
           ,
           and
           put
           a
           quarter
           of
           a
           pound
           of
           butter
           ,
           and
           a
           sliced
           Lemon
           ,
           three
           or
           four
           blades
           of
           Mace
           ,
           three
           or
           four
           quartered
           Dates
           ,
           let
           it
           stand
           an
           hour
           or
           more
           in
           the
           oven
           ,
           then
           when
           you
           take
           it
           out
           ,
           put
           into
           it
           a
           caudle
           ,
           made
           of
           Sugar
           ,
           white
           Wine
           ,
           Verjuyce
           ,
           and
           Butter
           .
        
      
       
         
           A
           Lark
           Pie.
           
        
         
           Take
           three
           dozen
           of
           Larks
           ,
           season
           them
           with
           four
           Nutmegs
           ,
           and
           half
           an
           ounce
           of
           Pepper
           ,
           a
           quarter
           of
           an
           ounce
           of
           Mace
           beaten
           ,
           then
           
           take
           the
           Lumber
           pie
           meat
           ,
           and
           fill
           their
           bellies
           if
           you
           will
           ,
           if
           not
           ,
           take
           half
           a
           pound
           of
           Suet
           ,
           and
           one
           pound
           of
           Mutton
           minced
           ,
           half
           a
           pound
           of
           Raisins
           of
           the
           Sun
           ,
           and
           six
           Apples
           minced
           altogether
           very
           small
           ,
           then
           season
           it
           with
           a
           Nutmeg
           ,
           Pepper
           ,
           and
           Salt
           ,
           and
           one
           spoonfull
           of
           sweet
           Hearbs
           ,
           and
           a
           Lemon
           peel
           minced
           ,
           one
           penny
           loaf
           grated
           ,
           a
           quarter
           of
           a
           pint
           of
           Cream
           ,
           two
           or
           three
           spoonfuls
           of
           Rosewater
           ,
           three
           spoonfuls
           of
           Sugar
           ,
           one
           or
           two
           spoonfuls
           of
           Verjuyce
           ,
           then
           make
           this
           in
           boles
           ,
           and
           put
           it
           into
           their
           bellies
           ,
           and
           put
           your
           Larks
           in
           your
           pie
           ,
           then
           put
           your
           marrow
           rould
           in
           yolkes
           of
           Eggs
           upon
           the
           Larks
           ,
           and
           large
           mace
           ,
           and
           sliced
           Lemon
           ,
           and
           fresh
           Butter
           ,
           let
           it
           stand
           in
           the
           oven
           an
           hour
           ,
           when
           you
           take
           it
           out
           ,
           make
           your
           caudle
           of
           Butter
           ,
           Sugar
           ,
           and
           white
           Wine
           Vinegar
           ,
           put
           it
           into
           the
           pie
           .
        
      
       
       
         
           A
           hot
           Neats
           tongue
           for
           Supper
           .
        
         
           Boil
           your
           tongue
           till
           it
           be
           tender
           ,
           blanch
           it
           ,
           and
           cut
           it
           in
           thin
           pieces
           season
           it
           with
           a
           Nutmeg
           ,
           and
           a
           quarter
           of
           an
           ounce
           of
           Pepper
           ,
           and
           as
           much
           Salt
           as
           seasoning
           ,
           then
           take
           six
           ounces
           of
           Currans
           ,
           season
           all
           together
           ,
           and
           put
           it
           into
           the
           pie
           ,
           then
           put
           a
           Lemon
           sliced
           and
           Dates
           ,
           and
           butrer
           ,
           then
           bake
           it
           ,
           and
           let
           it
           stand
           one
           hour
           and
           a
           half
           ,
           then
           make
           a
           Caudle
           of
           white
           wine
           ,
           and
           verjuice
           ,
           sugar
           ,
           and
           eggs
           ,
           and
           put
           it
           in
           when
           you
           take
           it
           out
           of
           the
           Oven
           .
        
      
       
         
           A
           cold
           Neats-tongue
           Pie.
           
        
         
           Your
           tongue
           being
           boild
           ,
           blanched
           ,
           and
           larded
           with
           Pork
           or
           Bacon
           ,
           season
           it
           with
           the
           same
           ingredients
           the
           Deer
           hath
           ,
           that
           is
           three
           Nutmegs
           ,
           three
           races
           of
           Ginger
           ,
           half
           an
           ounce
           of
           Cloves
           and
           Mace
           together
           ,
           and
           half
           an
           ounce
           of
           pepper
           ,
           beat
           your
           spices
           altogether
           ,
           more
           salt
           then
           seasoning
           ,
           and
           likewise
           lay
           
           in
           the
           liquor
           ,
           bake
           it
           two
           hours
           ,
           but
           put
           one
           pound
           of
           butter
           in
           your
           pie
           before
           you
           lid
           it
           .
        
      
       
         
           A
           Potato
           Pie
           for
           Supper
           .
        
         
           Take
           three
           pound
           of
           boyled
           and
           blanched
           Potatoes
           ,
           and
           three
           Nutmegs
           ,
           and
           half
           an
           ounce
           of
           Cinnamon
           beaten
           together
           ,
           and
           three
           ounces
           of
           Sugar
           ,
           season
           your
           Potatoes
           ,
           and
           put
           them
           in
           your
           pie
           ,
           then
           take
           the
           marrow
           of
           three
           bones
           ,
           rould
           in
           yolks
           of
           Eggs
           ,
           and
           sliced
           Lemon
           ,
           and
           large
           Mace
           and
           half
           a
           pound
           of
           butter
           ,
           six
           Dates
           quartered
           ,
           put
           this
           into
           your
           pie
           ,
           and
           let
           it
           stand
           an
           hour
           in
           the
           Oven
           ;
           then
           make
           a
           sharp
           Caudle
           of
           Butter
           ,
           Sugar
           ,
           Verjuice
           and
           white
           Wine
           ,
           put
           it
           in
           when
           you
           take
           your
           pie
           out
           of
           the
           oven
           .
        
      
       
         
           Pigeon
           or
           Rabbet
           Pie.
           
        
         
           Take
           one
           ounce
           of
           Pepper
           and
           more
           Salt
           ,
           then
           season
           your
           Pigeons
           or
           Rabbets
           ,
           and
           take
           two
           Nutmegs
           grated
           with
           your
           seasoning
           ,
           then
           lay
           your
           Rabbet
           in
           the
           Pie
           ,
           and
           one
           
           pound
           of
           butter
           ,
           if
           you
           heat
           the
           pie
           hot
           ,
           then
           put
           in
           two
           or
           three
           slices
           of
           Lemon
           ,
           and
           two
           or
           three
           blades
           of
           Mace
           ,
           and
           as
           many
           branches
           of
           Barberies
           ,
           and
           a
           good
           piece
           of
           fresh
           butter
           melted
           ,
           then
           take
           it
           ,
           and
           let
           it
           stand
           an
           hour
           and
           half
           ▪
           but
           put
           not
           in
           the
           fresh
           butter
           till
           it
           comes
           out
           of
           the
           oven
           .
        
      
       
         
           To
           make
           a
           puffe-●aste
           .
        
         
           Break
           two
           Eggs
           in
           three
           pints
           of
           flower
           ,
           make
           it
           with
           cold
           water
           ,
           then
           roul
           it
           out
           pretty
           thick
           and
           square
           ,
           then
           take
           so
           much
           Butter
           as
           paste
           ,
           and
           lay
           it
           in
           rank
           ,
           and
           divide
           your
           butter
           in
           five
           pieces
           ,
           that
           you
           may
           lay
           it
           on
           at
           five
           severall
           times
           ,
           roul
           your
           paste
           very
           broad
           ,
           and
           take
           one
           part
           of
           the
           same
           Butter
           in
           little
           pieces
           all
           over
           your
           paste
           then
           throw
           a
           handful
           of
           flower
           slightly
           on
           ,
           then
           fold
           up
           your
           paste
           and
           beat
           it
           with
           a
           rouling
           pin
           ,
           so
           roul
           it
           out
           againe
           ,
           thus
           do
           five
           times
           and
           make
           it
           up
           .
        
      
       
       
         
           A
           Pudding
           .
        
         
           Tak
           a
           quart
           of
           Cream
           ,
           and
           two
           Eggs
           ,
           beat
           them
           ,
           and
           strain
           them
           them
           into
           the
           Cream
           ,
           and
           grate
           in
           a
           Nutmeg
           and
           half
           ,
           take
           six
           spoonfuls
           of
           flower
           ,
           beat
           half
           a
           pound
           of
           Almonds
           with
           some
           cream
           ,
           and
           put
           it
           into
           the
           cream
           ,
           and
           mix
           this
           together
           ,
           boil
           your
           pudding
           an
           hour
           and
           no
           more
           ,
           first
           flower
           the
           bag
           you
           put
           it
           in
           ,
           then
           melt
           fresh
           butter
           and
           take
           Sugar
           and
           Rose-water
           ,
           beat
           it
           thick
           ,
           and
           pour
           it
           on
           the
           pudding
           ,
           you
           may
           put
           to
           a
           little
           Milk
           ,
           and
           stick
           blanched
           Almonds
           ,
           and
           Waters
           in
           it
           ;
           add
           to
           the
           same
           pudding
           ,
           if
           you
           will
           ,
           a
           pennie
           loaf
           grated
           ,
           a
           quartern
           of
           Sugar
           ,
           two
           Marrow
           bones
           ,
           one
           glasse
           of
           Mallago
           Sack
           ,
           six
           dates
           minced
           ,
           a
           grain
           of
           Amber-greice
           ,
           a
           grain
           of
           Musk
           ,
           two
           or
           three
           spoonfuls
           of
           Rose-water
           ,
           bake
           this
           pudding
           in
           little
           wood
           dishes
           ,
           but
           first
           butter
           them
           ,
           your
           Marrow
           must
           be
           stuck
           to
           and
           again
           ,
           then
           bake
           it
           half
           an
           hour
           ,
           five
           or
           
           seven
           at
           a
           time
           ,
           and
           so
           set
           them
           in
           order
           in
           the
           dish
           ,
           and
           garnish
           them
           with
           a
           sprig
           in
           the
           middle
           ,
           and
           wafers
           about
           it
           ,
           strew
           Sugar
           about
           the
           branch
           ,
           and
           sliced
           Lemon
           ,
           set
           four
           round
           ,
           and
           one
           in
           the
           top
           .
        
      
       
         
           Frigasie
           of
           Veal
           .
        
         
           Cut
           your
           meat
           in
           thin
           slices
           ,
           beat
           it
           well
           with
           a
           rouling
           pin
           ,
           season
           it
           with
           Nutmeg
           ,
           Lemon
           and
           Thy●e
           ▪
           ●ry
           it
           slightly
           in
           the
           pan
           ,
           beat
           two
           eggs
           ,
           and
           one
           spoonful
           of
           Verjuice
           ,
           and
           put
           it
           into
           the
           pan
           ,
           and
           stir
           it
           together
           and
           dish
           it
           .
        
      
       
         
           Frigasie
           of
           Lamb
           .
        
         
           Cut
           your
           Lamb
           in
           thin
           slices
           ,
           season
           it
           with
           Nutmeg
           ,
           Pepper
           ,
           and
           salt
           ,
           mince
           some
           Thyme
           ,
           and
           Lemon
           ,
           and
           throw
           it
           upon
           your
           meat
           ,
           then
           frie
           it
           slightly
           in
           a
           pan
           ,
           then
           throw
           in
           two
           Eggs
           beaten
           in
           Verjuyce
           and
           Sugar
           into
           the
           p●n
           ,
           also
           a
           handful
           of
           Goosberries
           ,
           shake
           it
           together
           and
           dish
           it
           .
        
      
       
         
           Frigasie
           of
           Chickens
           .
        
         
           Kill
           your
           Chickens
           ,
           pull
           skin
           
           and
           feathers
           off
           together
           ,
           cut
           them
           in
           thin
           slices
           ,
           season
           them
           with
           Thyme
           &
           Lemon
           minced
           ,
           Nutmeg
           and
           Salt
           ,
           a
           handful
           of
           Sorrel
           minced
           ,
           and
           then
           fry
           it
           well
           with
           six
           spoonfuls
           of
           water
           ,
           and
           some
           fresh
           butter
           ,
           when
           its
           tender
           ,
           take
           three
           spoonfuls
           of
           Verjuice
           ,
           one
           spoonful
           of
           Sugar
           ,
           beat
           it
           together
           ,
           so
           dish
           it
           with
           sippets
           about
           .
        
      
       
         
           Another
           Frigasie
           of
           Chickens
           .
        
         
           Take
           the
           former
           ingredience
           ,
           and
           adde
           to
           it
           boiled
           Hartechoak
           bottomes
           ,
           with
           the
           meat
           of
           the
           leaves
           ,
           and
           a
           handful
           of
           scalded
           Goosberies
           ,
           and
           boiled
           Skerrets
           and
           Lettice
           toss'd
           in
           Butter
           when
           they
           are
           boiled
           ,
           add
           two
           spoonfuls
           of
           sugar
           ,
           two
           Eggs
           and
           Verjuice
           beaten
           together
           ,
           and
           lay
           your
           Lettice
           upon
           your
           Chickens
           ,
           as
           before
           ,
           and
           sliced
           Lemon
           upon
           it
           ,
           and
           sippets
           upon
           the
           dish
           .
        
      
       
         
           A
           Frigasie
           of
           Rabbets
           .
        
         
           Cut
           your
           Rabbets
           in
           small
           pieces
           ,
           and
           mince
           a
           handful
           of
           Thyme
           
           and
           Parsley
           together
           ,
           and
           a
           Nutmeg
           ,
           Pepper
           and
           salt
           ,
           season
           your
           Rabbets
           ,
           then
           take
           two
           Eggs
           ,
           and
           verjuice
           beaten
           together
           ,
           and
           throw
           it
           in
           the
           pan
           ,
           stick
           it
           ,
           and
           dish
           it
           up
           in
           sippets
           .
        
      
       
         
           To
           harsh
           a
           shoulder
           of
           Mutton
           .
        
         
           Half
           roast
           your
           Mutton
           at
           a
           quick
           fire
           ,
           cut
           it
           in
           thin
           slices
           ,
           stew
           it
           with
           Gravie
           ,
           sweet
           Majoram
           ,
           and
           Capers
           ,
           and
           Onyons
           ,
           three
           Anchovies
           ,
           two
           Oysters
           ,
           half
           a
           Nutmeg
           ,
           half
           a
           sliced
           Lemon
           ,
           stir
           this
           altogether
           with
           the
           meat
           ,
           let
           it
           stew
           till
           it
           be
           tender
           in
           a
           dish
           ,
           then
           break
           3
           or
           4
           yolks
           of
           Eggs
           ,
           and
           throw
           it
           in
           the
           dish
           with
           some
           butter
           ,
           toss
           it
           well
           together
           ,
           and
           dish
           it
           with
           sippets
           .
        
      
       
         
           To
           make
           a
           Cake
           .
        
         
           Take
           half
           a
           peck
           of
           flower
           ,
           two
           pound
           and
           a
           half
           of
           Currans
           ,
           three
           or
           four
           Nutmegs
           ,
           one
           pound
           of
           Almond
           paste
           ,
           two
           pound
           of
           Butter
           ,
           and
           one
           pint
           of
           Cream
           ,
           three
           spoonfuls
           of
           Rose-water
           ,
           three
           quarters
           of
           a
           pound
           of
           Sugar
           ,
           half
           
           a
           pint
           of
           Sack
           ,
           a
           quarter
           of
           a
           pint
           of
           Y●st
           ,
           and
           six
           Eggs
           ,
           so
           make
           it
           ,
           and
           bake
           it
           .
        
      
       
         
           To
           make
           a
           Leg
           of
           Mutton
           three
           or
           four
           dishes
           .
        
         
           Take
           a
           Leg
           of
           Mutton
           ,
           cut
           out
           the
           flesh
           and
           the
           bone
           ,
           but
           save
           the
           skin
           wh●le
           ,
           divide
           the
           meat
           in
           three
           pieces
           ,
           and
           take
           the
           tenderest
           ,
           and
           cut
           it
           in
           thin
           slices
           ,
           and
           beat
           it
           with
           a
           ●ouling
           pin
           ,
           season
           it
           with
           Nutmeg
           ,
           Pepper
           and
           salt
           ,
           and
           mince
           Thyme
           and
           Lemon
           pill
           ,
           fry
           it
           till
           it
           be
           tender
           ,
           then
           beat
           two
           Eggs
           with
           a
           spoonful
           of
           Verjuice
           ,
           throw
           two
           Anch●veis
           into
           the
           pan
           ,
           shake
           it
           altogether
           ,
           and
           put
           it
           into
           the
           dish
           with
           ●●ppe●s
           round
           the
           di●●
           ,
           being
           dr●st
           with
           Barberries
           scalded
           ,
           Parsly
           and
           hard
           E●gs
           minced
           .
        
         
           Another
           part
           of
           the
           same
           meat
           stew
           in
           a
           di●●
           ,
           with
           a
           little
           white
           W●ne
           ,
           a
           little
           Butter
           ,
           and
           sliced
           L●m●●
           ▪
           on●
           Anch●vy
           two
           Oysters
           ,
           tw●
           〈◊〉
           of
           Mace
           ,
           a
           little
           Thyme
           in
           a
           branch
           ,
           and
           one
           whole
           Onion
           ,
           
           take
           out
           the
           Thyme
           and
           the
           Onion
           when
           it
           is
           stewed
           ,
           doe
           it
           altogether
           on
           a
           chafingdish
           of
           coales
           till
           it
           be
           tender
           ,
           then
           dish
           it
           ,
           garnish
           your
           dish
           with
           hard
           Eggs
           ,
           and
           Barberries
           ,
           and
           sliced
           Lemon
           ,
           and
           sippets
           round
           the
           dish
           .
        
         
           Take
           another
           part
           of
           the
           same
           meat
           ,
           mince
           it
           small
           with
           Beef
           suet
           ,
           and
           a
           handfull
           of
           Sage
           ,
           to
           three
           quarters
           of
           a
           pound
           of
           suet
           adde
           one
           pound
           of
           meat
           ,
           you
           may
           use
           a
           spoonfull
           of
           Pepper
           and
           Salt
           ,
           mix
           this
           altogether
           ,
           and
           stuffe
           the
           skin
           of
           the
           Leg
           of
           Mutton
           ,
           hard
           skiver
           it
           close
           ,
           and
           spit
           it
           at
           a
           quick
           fire
           ,
           and
           well
           roast
           it
           in
           an
           hour
           .
        
         
           Take
           another
           part
           of
           the
           same
           meat
           ,
           then
           put
           in
           the
           Pepper
           and
           Salt
           ,
           with
           a
           grated
           Nutmeg
           ,
           some
           sweet
           Hearbs
           ,
           and
           a
           Lemon
           peel
           minced
           ,
           a
           penny
           loaf
           grated
           ,
           one
           spoonfull
           of
           Sugar
           ,
           a
           quarter
           of
           a
           pound
           of
           Raisins
           ,
           and
           a
           quartern
           of
           Currans
           ,
           mince
           altogether
           with
           the
           meat
           ,
           and
           the
           suet
           ,
           and
           the
           rest
           
           of
           the
           ingredients
           ,
           put
           to
           two
           spoonfuls
           of
           Rosewater
           ,
           and
           as
           much
           Salt
           as
           Spice
           ,
           then
           make
           it
           up
           in
           little
           long
           boles
           or
           roules
           ,
           and
           butter
           your
           dish
           ,
           and
           lay
           them
           in
           with
           a
           round
           bole
           in
           the
           middest
           ,
           set
           them
           in
           an
           ●ven
           half
           an
           hour
           ,
           then
           pour
           out
           the
           liquour
           which
           will
           be
           in
           the
           the
           dish
           ,
           and
           melt
           a
           little
           Butter
           ,
           Verjuyce
           ,
           and
           Sugar
           ,
           and
           pour
           upon
           it
           ,
           garnish
           your
           dish
           ,
           stick
           in
           every
           long
           roule
           a
           floure
           of
           paste
           ,
           and
           a
           branch
           in
           the
           middle
           .
        
      
       
         
           To
           souce
           an
           Eele
           .
        
         
           Scoure
           your
           Eel
           with
           a
           handfull
           of
           Salt
           ,
           split
           it
           down
           the
           back
           ,
           take
           ●ut
           the
           chine
           bone
           ,
           season
           the
           E●le
           with
           Nutmeg
           ,
           Pepper
           ,
           and
           Salt
           ,
           and
           sweet
           Hearbs
           minced
           ,
           then
           lay
           a
           packthread
           at
           each
           end
           ,
           and
           the
           middle
           roul
           up
           like
           a
           Col●er
           of
           Brawn
           ,
           then
           boyle
           it
           in
           Water
           ,
           and
           Salt
           ,
           and
           Vinegar
           ,
           and
           a
           blade
           or
           two
           of
           Mace
           ,
           and
           half
           a
           sliced
           Lemon
           ,
           boil
           it
           half
           an
           hour
           ,
           keep
           it
           in
           
           the
           same
           liquor
           two
           or
           three
           daies
           ,
           then
           cut
           it
           out
           in
           round
           pieces
           ,
           and
           lay
           six
           or
           seven
           in
           a
           dish
           ,
           with
           parsly
           and
           barberries
           ,
           and
           serve
           it
           with
           Vinegar
           in
           saucers
           .
        
      
       
         
           To
           souce
           a
           Calfes
           head
           .
        
         
           Boil
           your
           Calfes
           head
           in
           Water
           and
           Salt
           so
           much
           as
           will
           cover
           it
           ,
           then
           put
           in
           half
           a
           pint
           of
           Vinegar
           ,
           a
           branch
           of
           sweet
           Hearbs
           ,
           a
           sliced
           Lemon
           ,
           and
           half
           a
           pint
           of
           white
           Wine
           ,
           two
           or
           three
           blades
           of
           Mace
           ,
           and
           one
           ounce
           or
           two
           of
           Ginger
           sliced
           ,
           boil
           it
           altogether
           till
           it
           be
           tender
           ,
           keep
           it
           in
           the
           liquor
           two
           or
           three
           daies
           ,
           serve
           it
           ,
           the
           dish
           upright
           ,
           and
           stick
           a
           branch
           in
           the
           mouth
           ,
           and
           in
           both
           the
           eyes
           ,
           garnish
           the
           dish
           with
           Jelly
           or
           pickled
           Cowcumbers
           with
           saucers
           of
           Vinegar
           ,
           and
           Jelly
           ,
           and
           Lemon
           minced
           .
        
      
       
         
           A
           stewed
           Rabbet
           .
        
         
           Cut
           your
           Rabbet
           in
           pieces
           ,
           and
           season
           it
           with
           Pepper
           ,
           and
           Salt
           ,
           Thyme
           ,
           Parsly
           winter
           Savoury
           ,
           and
           sweet
           Majoram
           ,
           three
           Apples
           ,
           and
           
           three
           Onions
           minced
           altogether
           ,
           st●w
           it
           till
           it
           be
           tender
           with
           vinegar
           and
           water
           ,
           put
           a
           good
           piece
           of
           butter
           in
           ,
           sti●
           it
           together
           in
           your
           Dish
           ,
           put
           sippets
           in
           the
           bottom
           ,
           then
           serve
           it
           up
           with
           the
           head
           in
           the
           middle
           of
           the
           Dish
           with
           sippets
           in
           the
           mouth
           .
        
         
           Lay
           your
           Pig
           in
           the
           same
           Ingredients
           you
           did
           for
           your
           Calfes
           head
           .
           use
           the
           same
           for
           a
           Capon
           ,
           and
           the
           same
           for
           a
           Leg
           of
           Mutton
           .
        
      
       
         
           To
           boil
           Chickens
           .
        
         
           Boyl
           your
           Chickens
           in
           Water
           ,
           and
           Salt
           ,
           and
           Wine
           Vinegar
           ,
           a
           blade
           of
           Mace
           ,
           a
           good
           handfull
           of
           Endive
           ,
           and
           as
           much
           Succory
           ,
           two
           handfulls
           of
           Ske●rets
           boyled
           and
           blan●h●d
           ,
           when
           the
           Chickens
           and
           th●●e
           things
           are
           st●wed
           ,
           take
           a
           pint
           of
           liquor
           up
           ,
           and
           put
           to
           a
           quarter
           of
           white
           Wine
           ,
           and
           one
           ounce
           and
           half
           of
           Sugar
           ,
           and
           three
           Eggs
           to
           thicken
           it
           ,
           a
           piece
           of
           butter
           ,
           and
           lay
           them
           in
           the
           dish
           ,
           and
           pour
           it
           on
           .
        
      
       
       
         
           To
           boil
           a
           Rabbet
           .
        
         
           Boil
           them
           in
           Water
           and
           Salt
           ,
           mince
           Thyme
           and
           Pa●sly
           together
           ,
           a
           handfull
           of
           each
           ,
           b●●
           it
           in
           some
           of
           the
           same
           liquor
           ,
           then
           take
           three
           or
           four
           spoonfuls
           of
           Verjuice
           ,
           a
           piece
           of
           Irish
           butter
           ,
           two
           or
           three
           Eggs
           ,
           stir
           the
           Eggs
           together
           in
           the
           liquor
           ,
           set
           it
           upon
           the
           fire
           till
           it
           be
           thick
           ,
           then
           pour
           it
           upon
           the
           Rabbet
           ,
           so
           serve
           it
           in
           .
        
      
       
         
           To
           boil
           a
           Duck
           .
        
         
           Half
           roast
           your
           Duck
           with
           a
           quick
           fire
           ,
           take
           as
           much
           Wine
           and
           Water
           as
           will
           cover
           them
           ,
           take
           some
           Thyme
           and
           Parsly
           ,
           and
           one
           handful
           of
           sweet
           Majoram
           ,
           two
           blades
           of
           Mace
           ,
           half
           a
           Lemon
           sliced
           ,
           stew
           these
           together
           half
           an
           hour
           without
           Onions
           ,
           take
           some
           of
           your
           liquor
           and
           thicken
           it
           with
           three
           or
           four
           Eggs
           ,
           two
           or
           three
           spoonfuls
           of
           Verjuice
           ,
           a
           piece
           of
           Butter
           ,
           and
           as
           much
           Sugar
           as
           will
           lye
           upon
           it
           ,
           dish
           your
           Duck
           ,
           and
           boil
           three
           or
           four
           slices
           of
           Lemon
           
           by
           it self
           ,
           and
           hard
           Eggs
           minced
           ,
           put
           this
           upon
           your
           Duck
           ,
           then
           pour
           your
           liquor
           upon
           it
           with
           Barberries
           ;
           so
           you
           may
           boil
           Pigeons
           with
           the
           same
           Ingredients
           ,
           or
           Plover
           ,
           or
           Teale
           .
        
      
       
         
           A
           roasted
           shoulder
           of
           Mutton
           .
        
         
           When
           it
           is
           roasted
           ▪
           slash
           it
           ,
           and
           ca●bonado
           it
           ,
           take
           two
           spoonfuls
           of
           Capers
           ,
           and
           a
           litte
           Thyme
           ,
           and
           Lemon
           ●n●●ced
           ,
           half
           a
           Nutmeg
           ,
           two
           Anch●vi●s
           ,
           a
           quarter
           of
           a
           peck
           of
           Oysters
           ,
           mixed
           altogether
           ,
           boil
           them
           one
           hour
           in
           strong
           broth
           and
           white
           wire
           ,
           then
           pour
           it
           upon
           the
           meat
           ,
           with
           hard
           Eggs
           minced
           ,
           and
           sippets
           round
           the
           dish
           ,
           throw
           first
           Salt
           on
           the
           meat
           ,
           then
           the
           hard
           Eggs
           ,
           and
           sliced
           Lemon
           ,
           and
           Barberries
           .
        
      
       
         FINIS
         .
      
    
    

