A Carpe Pye.
Take Carps scald them, take out the great bones, pound the Carps in a stone Morter pound some of the blood with the flesh which must be at the discretion of the Cook because it must not be too soft, then lard it with the belly of a very fat Eale, season it, and bake it like red Deere and eat it cold.
This is meat for a Pope.
To boyle Ducks after the french fashion.
Take and lard them and put them upon a spit, and halfe roast them, then draw them & put them into a Pipkin, and put a quart of Clarit Wine into it, and Chesnuts, & a pint of great Oysters taking the beards from them, and three Onyons minced very small, some Mace and a little beaten Ginger, a little Tyme stript, a Crust of a French Rowle grated put into it to thicken it, and so dish it upon sops. This may be diversified, if there be strong broth there need not be so much Wine put in, and if there be no oysters or Chesnuts you may put in Hartichoak bottoms, Turnips, Colliflowers, Bacon in thin slices, Sweet bread's, &c.
To boyle a Goose with Sausages.
Take your Goose and salt it two or three dayes, then trusse it to boyle, cut Lard as big as the top of your finger, as much as will Lard the flesh of the brest, season your lard with Pepper, Mace, and Salt; put it a boyling in Beefe broth if you have any, or water, season your Liquor with a little Salt, and Pepper grosly beaten an ounce or two, a bundle of Bay-leaves, Rosemary and Tyme, tyed altogether; you must have prepared your Cabbage or sausages boyl'd very tender, squeese all the water from them, then put them into a Pipkin, put to them a little strong broth or Claret Wine, an Onyon or two; season it with Pepper, Salt and Mace to your tast; six Anchoves dissolved, put altogether, and let them stew a good while on the fire; put a Ladle of thicke Butter, a little Vinegar, when your Goose is boyled enough, and your Cabbage on Sippets of bread and the Goose on the top of your Cabbage, and some on the Cabbage on top of your Goose, serve it up.
To fry Chickens.
Take five or six and scald them, and cut them in pieces, then flea the skin from them, fry them in Butter very brown, then take them out, and put them between two Dishes with the Gravy of Mutton, Butter, and an Onyon, six Anchoves, Nutmeg, and salt to your taste, then put sops on your Dish, put fryed Parsley on the top of your Chicken being Dished, and so serve them.
To make a Battalia Pye.
Take four tame Pigeons and Trusse them to bake, and take foure Oxe Pallats well boyled and blanched, and cut it in little pieces; take six Lamb stones, and as many good Sweet breads of Veale cut in halfs and parboyl'd, and twenty Cockscombs boyled add blanched, and the bottoms of four Hartichoaks, and a Pint of Oysters parboyled and bearded, and the Marrow of three bones, so season all with Mace, Nutmeg and Salt; so put your meat in a Coffin of Fine Paste proportionable to your quantity of meat; put halfe a pound of Butter upon your meat, put a little water in the Pye, before it be set in the Oven, let it stand in the Oven an houre and a halfe, then take it out, pour out the butter at the top of the Pye, and put it in leer of Gravy, butter, and Lemons, and serve it up.
To make a Chicken Pye.
Take four or five chickens, cut them in peices, take two or three Sweet-breads parboyl'd and cut the peices as big as walnuts; take the Udder of Veal cut in thin slices, or little slices of Bacon, the bottom of Hartichoaks boyl'd, then make your coffin proportionable to your meat, season your meat with Nutmeg, Mace and Salt, then some butter on the top of the Pye, put a little water into it as you put it into the Oven, and let it bake an hour, then put in a leer of butter, Gravy of Mutton, eight Lemons sliced; so serve it.
To make a Pye of a Calves head.
Take a Calves head, cleane it and wash it very well, put it a boyling till it be three quarters boyled, then cut off the flesh from the bones, and cut it in peices as big as Walnuts. Blaunch the Tongue and cut it in slices, take a quart of Oysters parboil'd and bearded, take the yolks of twelve Eggs, put some thin slices of bacon among the meat, and on the top of the meat, when it is in the Pye cut an Onion small, and put it in the bottome of your Pye, season it with Pepper, Nutmeg, Mace, and Salt, make your Coffin to your meat what fashion you please. Let it bake an hour and a half, put butter on the bottome and on the top of your Pye before you close it, put a little water in before you put it into the Oven, when you draw it out take off the Lid, and put away all the fat on the top and put in a leer of thick butter, Gravy of Mutton, a Lemon pared and sliced with two or three Anchoves dissolved. So stew these together, and cut your Lid in handsome peices, and lay it round the Pye, so serve it.
To make Creame with Snow.
Take three Pints of Creame, and the whites of seven or eight Eggs and strain them together, and a little Rose-water, and as much Sugar as will sweeten it, then take a sticke as big as a childs Arme, cleave one end of it a crosse, and widen your peices with your finger, beat your Cream with this sticke, or else with a bundle of Reeds tyed together, and rowl between your hand standing upright in your Creame, now as the Snow ariseth take it up with a spoon in a Cullender that the thin may run out, and when you have sufficient of this Snow; take the Cream that is left, & seeth it in the Skellet, and put thereto whole Cloves, stickes of Cinnamon, a little Ginger bruised, and seeth it till it be thick, then strain it, and when it is cold put it into your Dish, and lay your Snow upon it.
To make minced Pies.
Take a large Neats tongue, shread it very well, three pound and a halfe of Suet very well shread, Currans three pound, halfe an ounce of beaten Cloves and Mace, season it with Salt when you think't fit, halfe a preserved Orange, or instead of it Orange Pils, a quarter of a pound of Sugar, and a little Lemon Pill sliced very thin, put all these together very well, put to it two Spoonfull of Verjuyce, and a quarter of a Pint of Sack, &c.
To dry Neats Tongues.
Take Bay salt beaten very fine, and Salt-Peeter of each a like, and rub your Tongues very well with that, and cover all over with it, and as it wasts put on more, and when they are very hard and stiffe they are enough, then rowle them in Bran, and dry them before a soft fire, and before you boyle them, let them lie one night in Pompe Water, and boyle them in the same sort of water.
To make Jelly of Harts Horn.
Take six ounces of Hart-Horn, three ounces of Ivory both finely carped, boyle it in two quarts of water in a Pipkin close covered, and when it is three parts wasted, you may try it with a Spoon if it will be jelly, you may know by the sticking to your Lips, then straine it through a jelly bag; season it with Rose-water, juyce of Lemons and double refined Sugar, each according to your Taste, then boyle altogether two or three walmes, so put in the Glasse and keep for your use.
To make Chickens fat in four or five dayes.
Take a pint of French Wheat and a pint of Wheat flower, halfe a pound of Sugar, make it up into a stiff Paste, and rowle it into little rowles, wet them in warme Milk, and so Cram them, and they will be fat in four or five dayes, if you please you may sow them up behind one or two of the last dayes.
To make Angelot.
Take a Gallon of Stroakings and a Pint of Creame as it comes from the Cow, and put it together with a little Rennet; when you fill, turne up the midst side of the Cheese-fat, fill them a little at once, and let it stand all that day and the next, then turn them, and let them stand til they will slip out of the Fat, Salt them on both sides, and when the Coats begin to come on them, neither wipe nor scrape them, for the thicker the Coat is the better.
A Persian Dish.
Take the fleshly part of a Leg of Mutton stript from the fat and sinews, beat that well in a Morter with Pepper and Salt, and a little Onyon or Garlick water by it selfe, or with Herbs according to your taste, then make it up in flat cakes and let them be kept twelve houres betweene two Dishes before you use them, then fry them with butter in a frying Pan and serve them with the same butter, and you will find it a dish of savory meat.
To roast a shoulder of Mutton in blood.
When your sheepe is killed save the blood, and spread the caule all open upon a Table that is wet, that it may not stick to it; as soone as you have flead your sheepe, cut off a shoulder, and having Tyme picked, shred and cut small into some of your blood, stop your shoulder with it, inside and outside, and into every hole with a Spoone, put some of the Blood; after you have put in the Tyme, then lay your Shoulder of Mutton upon the caule and wrap that about it, then lay it into a Tray, and pour all the rest of the blood upon it; so let it lie all night, if it be in Winter, you may let it lie twenty foure hours, then roast it.
To roast a Leg of Mutton to be eaten cold.
First take so much Lard as you thinke sufficient to Lard your Leg of Mutton withall, cut your Lard in grosse long Lardors; season the Lard very deep with beaten Cloves, Pepper, Nutmeg, and Mace, and bay salt beaten fine and dryed, then take Parsley, Tyme, Marjoram, Onion, and the out-rine of an Orange, shred all these very small, and mix them with the Lard, then Lard your Legge of Mutton therewith, if any of the Herbs and Spice remaine, put them on the Legge of Mutton; then take a silver Dish, lay two stickes crosse the Dish to keepe the Mutton from sopping in the Gravy and fat that goes from it, lay the Legge of Mutton upon the stickes, and set it into an hot Oven, there let it roast, turne it once but baste it not at all, when it is enough and very tender, take it forth but serve it not till it be throughly cold; when you serve it, put in a saucer or two of Mustard, and Sugar, and two or three Lemons whole in the same dish.
To roast Oysters.
Take the greatest Oysters you can get, and as you open them, put them into a Dish with their own Liquor, then take them out of the Dish, and put them into another, and pour the Liquor to them, but be sure no gravell get amongst them; then set them covered on the fire, and scald them a little in their owne Liquor, and when they are cold, draw eight or ten Lards through each Oyster; season your Lard first with Cloves, Nutmeg beaten very small, Pepper; then take two woodden Lard Spits, and spit your Oysters thereon, then tye them to another spit, and roast them. In the roasting bast them with Anchovy sauce, made with some of the Oyster Liquor, and let them drip into the same dish where the Anchovy sauce is; when they be enough, bread them with the crust of a roul grated on them, and when they be brown, draw them off, then take the sauce wherewith you basted your Oysters, and blow off the fat, then put the same to the Oysters, wring in it the juyce of a Lemon, so serve it.
To make a Sack Posset.
Take a quart of Cream and boyle it very well with Sugar, Mace, and Nutmeg, take half a pint of Sack, and as much Ale, and boyle them well together with some Sugar, then put your Cream into your Bason to your Sacke, then heat a pewter dish very hot, and cover your Bason with it, and set it by the fire side, and let it stand there two or three houres before you eat it.
Another Sack Posset.
Take eight Eggs, yolks and whites, and beat them well together, straine them into a quart of Cream, season them with Nutmeg and Sugar, put to them a pint of Sack, stir them altogether, and put them into your Bason, and set them in the Oven no hotter then for a Custard, let it stand two hours.
To make a Sack Posset without Milk or Cream.
Take eighteen Eggs wites and all, taking out the treads, let them be beaten very well, take a pint of Sack and a quart of Ale boyled, and scum it, then put in three quarters of a pound of Sugar and a little Nutmeg, let it boyle a little together, then take it off the fire stirring the Eggs still, put into them two or three Ladle-fulls of drink, then mingle all together and set it on the fire, and keepe it stirring till you finde it thick, then serve it up.
To make a stump Pye.
Take a Leg of mutton, one pound and a half of the best Suet, mince both small together, then season it with a quarter of a pound of Sugar, and a small quantity of salt, and a little cloves & mace, then take a good handful of Parsly half as much Tyme, and mince them very small, and mingle them with the rest; then take six new laid Eggs and break them into the meat and worke it well together, and put it into the past; then upon the Top put Raisins, Currans and Dates a good quantity, cover and bake it, when it is baked, and when it is very hot, put into it a quarter of a Pint of White wine Vinegar, and strow Sugar upon it, and so serve it.
To make Mrs. Leeds Cheese Cakes.
Take six quarts of milk and ren it prety cold, and when it is tender come drayn from it your Whey in a strainer, then hang it up till all the Whey be dropt from it, then presse it, change it into dry cloaths till it wet the cloth no longer, then beat it in a stone Morter till it be like butter, then straine it through a thin strayner, mingle it with a pound and a halfe of butter with your hands, take one pound of Almonds, and heat them with Rosewater till they are like your Curd, then mingle them with the yolks of twenty Eggs and a quart of Cream, two great Nutmegs, one pound and a half of sugar, when your Coffins are ready and going to set in the Oven; then mingle them together, let your Oven be made hot enough for a Pigeon Pye, and let a stone stand up till the scorcthing be past, then set them in, half an hour will bake them well, your Coffins must be made with Milk and Butter as stiffe as for other Past, then you must set them into a pretty hot Oven, and fill them full of Bran, and when they are harded, take them out, and with a Wing, brush out the Bran, they must be pricked.
To make Tarts called Taffaty Tarts.
First wet your Past with Butter and cold Water, and rowle it very thin, also then lay them in layes, and between every lay of Apples strew some Sugar, and some Lemon Pill, cut very small, if you please put some Fennell-seed to them; then put them into a stoak hot Oven, and let them stand an hour in or more, then take them out, and take Rose-water and Butter beaten together, and wash them over with the same, and strew fine Sugar upon them; then put them into the Oven again, let them stand a little while and take them out.
To make Fresh Cheese.
Take three pints of raw Cream and sweeten it well with Sugar, and set it over the fire, let it boyle a while, then put in some Damask-Rose-Water, keep it still stirring least it burn too, and when you see it thickned and turned, take it from the fire, and wash the strainer and Cheesefat with Rose-water, then rowl it too and fro in the Strainer to draine the Whey from the Curd, then take up the Curd with a spoon and put them into the Fat, let it stand till it be cold, then put it into the Cheese Dish with some of the Whey, and so serve it up.
To make Sugar Cakes or Jumbals.
Take two pound of flower, dry it and season it very fine, then take a pound of Loaf Sugar, and beat it very fine, and searce it, mingle your Flower and Sugar very well, then take a pound and a halfe of sweet Butter and wash out the Salt, and breake it into bits with your Flower and Sugar, then take yolks of foure new laid Eggs, and four or five spoonfuls of Sack, and four spoonfuls of Creame; beat all these together, then put them into your Flower, and knead them to a Past, and make them into what fashion you please, and lay them upon Paper or Plates, and put them into the Oven, and be carefull of them, for a very little thing bakes them.
For Jumbals you must only adde the whites of two or three Eggs.
To hash a Shoulder of Mutton.
Take a Shoulder of Mutton and slice it very thin till you have almost nothing but the Bone, then put to the meat some Claret wine, a great Onion, some Gravy of Mutton, six Anchoves, a hand full of Capers, the tops of a little Tyme, mince them very well together, then take nine or tenne Egges, the juyce of one or two Lemons, to make it tart, and make leere of them, then put the meat all in a Frying-Pan over the fire till it be very hot; then put in the leere of Eggs and soak altogether over the fire till it be very thick; then boyle your bone, and put it on the top of your meat being Dished, Garnish your Dish with Lemons, serve it up.
To dresse Flounders or Playce with Garlick and Mustard.
Take Flounders very new, and cut all the Fins and Tailes, then take out the Guts and wipe them very clean, they must not be at all washt, then with your Knife scorch them on both sides very grosely; then take the Tops of Tyme and cut them very small, and take a little Salt, Mace, and Nutmeg, and mingle the Tyme and them together, and season the Flounders; then lay them on the Grid-iron and bast them with Oyle or Butter, let not the fire be too hot, when that side next the fire is brown; turn it, and when you turn it, bast it on both sides till you have broyl'd them brown, when they are enough make your sauce with Mustard two or three Spoonfull according to discretion, six Anchoves dissolved very well, about halfe a pound of butter drawn up with garlick, vinegar, or bruised garlick in other vinegar, rubb the bottome of your Dish with garlick. So put your sauce to them, and serve them, you may fry them if you please.
A Turkish Dish.
Take fat of Beefe or Mutton cut in thin slices, wash it well, put it into a pot that hath a close cover, then put into it a good quantity of clean pick'd rice, skim it very well; then put into it a quantity of whole Pepper, two or three whole Onyons; let all this boyle very well, then take out the Onyon and dish it in Sippets, the thicker it is the better.
To dresse a Pyke.
Cut him in peices, and strew upon him salt and scalding vinegar, boyle him in water and White wine, when he is boyling put in sweet Herbs, Onyon, Garlick, Ginger, Nutmeg, and salt; when he is boyled take him out of the Liquor, and let him drayn, in the mean time beat Butter and Anchoves together, and pour it on the fish, squeezing a little Orange and Lemon upon it.
To dresse Oysters.
Take Oysters and open them, and save the Liquor, and when you have opened so many as you please, adde to this Liquor, some White-wine, wherein you must wash your Oysters one by one very clean, and lay them in another Dish; then strain to them that mixed wine and Liquor wherein they were washed, adding a little more Wine to them with an Onion divided with some Salt and Pepper, so done, cover the Dish and stew them till they be more then halfe done; then take them and the Liquor, and pour it in to a Frying-Pan, wherein they must fry a pretty while, then put into them a good peice of sweet butter, and fry them therein so much longer; in the mean time you must have beaten the yolks of some Eggs, as four or five to a quart of Oysters; These Eggs must be beaten with some Vinegar, wherein you must put some minced Parsly and Nutmeg finely scraped, and put therein the Oysters in the Pan, which must still be kept stirring least the Liquor make the Eggs curddle, let this all have a good warme on the fire, and serve it up.
To dresse Flounders.
Flea of the black skin, and scowre the Fish over on that side with a Knife, lay them in a dish, and poure on them some Vinegar, and strew good store of Salt, let them lie for halfe an houre; in the mean time set on the fire some water with a little White-Wine, Garlick, and sweet Herbs as you please, putting into it the Vinegar and Salt wherein they lay, when it boyles put in the biggest fish, then the next till all be in; when they are boyled, take them out and drain them very well, then draw some sweet butter thick, and mix with it some Anchoves shred small, which being dissolved in the Butter, poure it on the fish, strewing a little sliced Nutmeg, and minced Oranges and Barberries.
To dresse Snails.
Take Snailes, and put them in a Kettle of water, and let them boyle a little, then take them out, and shake them out of the shels into a Bason; then take some Salt and scoure them very well, and wash them in warme water, untill you find the slime cleane gone from them; then put them into a Cullender and let them draine well, then mince some sweet hearbs, and put them into a Dish with a little Pepper and Sallet-Oyle together, then let them stand an hour or two; then wash the shels very well and dry them, and put into every shell a Snail, and fill up the shell with Sallet-Oyle and herbs, then set them on a gridiron upon a soft fire, and so let them stew a little while, and dish them up warm and serve them up.
To dresse pickle fish.
Wash them well while they are in the shell in salt water, put them into a Kettle over the fire with out water; and stirre them till they are open, then take them out of their shels, and wash them in hot water and salt, then take some of their owne liquor that they have made in the Kettle, a little white wine, butter, vinegar, Spice, Parsley; let all these boyle together, and when it is boyled, take the yolk of three or four Eggs and put into the broth. Scollops may be dressed on this manner or broiled like oysters with Oyle or juyce of Lemons.
To fricate Beefe Pallats.
Take Beefe Pallats after they be boyled very tender, blaunch and pare them clean, season them with fine beaten cloves Nutmeg, Pepper, Salt and some grated bread; then have some butter in a frying Pan, put your pallats therein, and so fricate them till they be browne on both sides, then take them forth and put them on a dish, and put thereto some Gravy of Mutton, wherein two or three Anchoves are dissolved, grate in your sauce a little Nutmeg, wring in the juyce of a Lemon, so serve them.
A Spanish Olio.
Take a peice of Bacon not very fat, but sweet and safe from being rusty, a peice of fresh beefe, a couple of hoggs Eares, and foure feet if they can be had, and if not, some quantity of sheeps feet, (Calves feet are not proper) a joynt of Mutton, the Leg, Rack, or Loyne, a Hen, halfe a dozen pigeons, a bundle of Parsley, Leeks, and Mint, a clove of Garlick when you will, a small quantity of Pepper, Cloves, and Saffron, so mingled that not one of them over-rule, the Pepper and Cloves must be beaten as fine as possible may be, and the Saffron must be first dryed, and then crumble in powder and dissolved apart in two or three spoonfuls of broth, but both the Spices and the Saffron may be kept apart till immediately before they be used, which must not be, till within a quarter of a houre before the Olio be taken off from the fire; a pottle of hard dry pease, when they have first steept in water some dayes, a pint of boyl'd Chesnuts: particular care must be had that the pot wherein the Olio is made, be very sweet; Earthen I thinke is the best, and judgement is to be had carefully both in the size of the Pot, and in the quantity of the Water at the first, that so the Broth may grow afterwards to be neither too much nor too little, nor too grosse, nor too thin; thy meat must be long in boyling, but the fire not too fierce, the Bacon, the Beef, the Pease, the Chesnuts, the Hogs Eares may be put in at the first. I am utterly against those confused Olios into which men put almost all kinds of meats and Roots, and especially against putting of Oyle, for it corrupts the Broath, instead of adding goodnesse to it. To do well, the Broth is rather to be drunk out of a Porringer then to be eaten with a spoon, though you add some smal slices of bread to it, you wil like it the worse. The Sauce for thy meat must be as much fine Sugar beaten smal to powder, with a little Mustard, as can be made to drink the Sugar up, and you wil find it to be excellent, but if you make it not faithfully and justly according to this prescript, but shall neither put Mace, or Rosemary, or Tyme to the Herbs as the manner is of some, it will prove very much the worse.
To make Metheglin.
Take all sorts of Herbs that are good and wholesome, as Balme, Mint, Fennell, Rosemary, Angelica, wilde Tyme, Isop, Burnet, Egrimony, and such other as you think fit; some Field Herbs, but you must not put in too many, but especially Rosemary or any strong Hearb, lesse then halfe a handfull will serve of every sort, you must boyle your Herbs and straine them, and let the Liquor stand till to Morrow and settle them, take off the clearest Liquor, two Gallons and a halfe to one Gallon of Honey, and that proportion as much as you will make, and let it boyle an houre, then set it a cooling as you doe Beere, when it is cold take some very good Ale Barme, and put into the bottome of the Tubb a little and a little as they doe Beere, keeping backe the thicke setling, that lyeth in the bottome of the Vessell that it is cooled in, and when it is all put together, cover it with a Cloth, and let it worke very neere three dayes, and when you mean to put it up, skim off all the Barme clean, put it up into the Vessell, but you must not stop your Vessell very close in three or four dayes, but let it have all the vent, for it will worke, and when it is close stopped, you must looke very often to it, and have a peg in the top to give it vent; when you heare it make a noyse, as it will do, or else it will breake the Vessell; sometime I make a Bag and put in good store of Ginger sliced, some Cloves and Cinnamon, and boyl it in, and other times I put it into the Barrel and never boyle it, it is both good, but Nutmeg and Mace do not well to my Tast.
To make a Sallet of Smelts.
Take halfe a hundred of Smelts, the biggest you can get, draw them and cut off their Heads, put them into a Pipkin with a Pint of White wine, and a Pint of White wine Vinegar, an Onion shred a couple of Lemons, a Race of Ginger, three or foure blades of Mace, a Nutmeg sliced, whole Pepper, a little Salt, cover them, and let them stand twenty foure houres; if you will keep them three or four dayes, let not your Pickle be to strong of the Vinegar, when you will serve them, take them out one by one, scrape and open them as you do Anchoves, but throw away the bones, lay them close one by one, round a Silver dish, you must have the very utmost rind of a Lemon or Orange so small as grated bread and the Parsley, then mix your Lemon Pill, Orange and Parsley together with a little fine beaten Pepper, and strew this upon the dish of Smelts with the meat of a Lemon minced very small, also then power on excellent Sallet Oile, and wring in the juyce of two Lemons, but be sure none of the Lemon-seed be left in the Sallet, so serve it.
To Roast a Fillet of Veal.
Take a Fillet of Beefe which is the tenderest part of the Beast, and lieth only in the inward part of the Surloyne next to the Chine, cut it as big as you can, then broach it on a broach not too big, and be carefull you broach it not thorow the best of the meat, roast it leasurely and baste it with sweet butter. Set a Dish under it to save the Gravy while the Beefe is roasting, prepare the Sauce for it, chop good store of Parsley with a few sweet Herbs shred small, and the yolks of three or foure Eggs, and mince among them the pill of an Orange, and a little Onyon, then boyle this mixture, putting into it sweet butter, Vinegar, and Gravy, a spoonfull of strong broth, when it is well boyled, put it into your beef, and serve it very warm, sometimes a little grosse Pepper or Ginger into your sauce, or a pill of an Orange or Lemon.
To make a Sallet of a cold Hen or a Capon.
Take the breast of a hen or Capon, and slice it as thin as you can in steaks, put therein Vinegar, and a little Sugar as you thinke fit, then take six Anchoves, and a handfull of Capers, a little long, grosse or a carrigon, and mince them together, but not too small, strew them on the Sallet, Garnish it with Lemons, Oranges or barberies, so serve it up with a little salt.
To stew Mushrums.
Take them fresh gathered and cut off the hard end of the stalk, & as you Pil them throw them into a Dish of white Wine, after they have lain half an houre or thereupon draine them from the wine, and put them between two silver Dishes, then set them on a soft fire without any liquor, and when they have so stewed a while, pour away the liquor that comes from them which will be very black, then put your Mushrums into another clean Dish with a sprig or two of Tyme, an Onion whole, four or five cornes of whole Pepper, two or three Cloves, a bit of an Orange, a little Salt, a bit of sweet butter, and some pure gravy of Mutton, cover them, and set them on a gentle fire, so let them stew softly till they be enough and very tender, when you dish them blow off all the fat from them, and take out the Time, spice, and Orange, then wring in the juyce of a Lemon, and grate a little Nutmeg among the Mushrums, tosse them two or three times; put them in a clean dish, and serve them hot to the Table.
The Lord Conway his Lordships receipt for the making of Amber Puddings.
First take the Guts of a young hog, and wash them very clean, and then take two pound of the best hogs fat, and a pound and a halfe of the best Jurden almonds, the which being blancht, take one half of them, & beat them very small, and the other halfe reserve whole unbeaten, then take a pound and a halfe of fine Sugar and four white Loaves, and grate the Loaves over the former composition, and mingle them well together in a bason having so done, put to it halfe an ounce of Ambergreece, the which must be scrapt very small over the said composition, take halfe a quarter of an ounce of levant musk and bruise it in a marble morter, with a quarter of a Pint of orange flower water, then mingle these all very well together, and having so done, fill the said Guts therwith, this Receipt was given his Lordship by an Italian for a great rariety, and has been found so to be by those Ladies of honour to whom his lordship has imparted the said reception.
To make a Partridge Tart.
Take the flesh of four or five Partridges minced very small with the same weight of Beef marrow as you have Partridge flesh, with two ounces of Orangeadoes and green citron minced together as small as your meate, season it with Cloves and Mace and Nutmeg and a little salt and Sugar, mix all together, and bake it in puff past; when it is baked, open it, and put in halfe a Grain of Muske or Amber braid in a Morter or Dish, and with a spoonfull of Rosewater and the juyce of three or four Oranges, when you put all these therein, stir the meat and cover it again, and serve it to the Table.
To keepe Venison all the yeare.
Take the hanch, and parboyle it a while, then season it with two Nutmegs, a spoonfull of Pepper, and a good quantity of salt, mingle them altogether, then put two spoonfulls of white Wine-Vinegar, and having made the Venison full of holes, as you do when you Lard it, when it is Larded, put in the Venison at the holes, the Spice and Vinegar, and season it therewith, then put part into the Pot with the fat side downwards, cover it with two pound of Butter, then close it up close with course Past, when you take it out of the Oven take away the Past, and lay a round Trencher with a weight on the top of it to keep it down till it be cold, then take off the Trencher, and lay the Butter flat upon the Venison, then cover it close with strong white Pepper, if your Pot be narrow at the bottom it is the better, for it must be turned upon a Plate, and stuck with Bayleaves when you please to eat it.
To bake Brawn.
Take two Buttocks and hang them up two or three dayes, then take them down and dip them into hot Water, and pluck off the skin, dry them very well with a clean Cloth, when you have so done, take Lard, cut it in peices as big as your little finger, and season it very well with Pepper, Cloves, Mace, Nutmeg, and Salt, put each of them into an earthen Pot, put in a Pint of Claret wine, a pound of Mutton Suet. So close it with past let the Oven be well heated; and so bake them, you must give them time for the baking according to the bignesse of the Haunches, and the thicknesse of the Pots, they commonly allot seven hours for the baking of them; let them stand three dayes, then take off their Cover, and poure away all the Liquor, then have clarified Butter, and fill up both the Pots, to keep it for the use, it will very well keep two or three moneths.
To roast a Pike.
Take a Pike, scoure off the slime, take out the Entralls, Lard it with the backs of Pickled Herrings, you must have a sharp Bodkin to make the holes, no Larding pins will go thorow, then take some great Oysters, Claret Wine, season it with Pepper, Salt, and Nutmeg, stuff the belly of the Pike with these Oysters, intermix with them Rosemary, Tyme, Winter-Savory, sweet Marjoram, a little Onyon and Garlick, sow these in the belly of the Pike, prepare two sticks about the breadth of a Lath, these two sticks and the Spit must be as broad as the Pike being tyed on the Spit, tye the Pike on, winding Pack-thread about the Pike along, but there must be tyed by the Pack-thred all a long the side of the pike which is not defended by the spit, and the Lathes Rosemary and Bayes, bast the Pike with Butter and Claret-Wine, with some Anchoves dissolved in it, when it is wasted, rip up the belly of the Pike and the Oyster will be the same, but the Herbs which are whole must be taken out.
To sauce Eeles.
Take two or three great Eeles, rubb them in salt, draw out the Guts, wash them very clean, cut them a thwart on both sides found deep, and cut them again cross way, then cut them through in such pieces as you think fit, and put them into a dish with a pint of Wine-Vinegar, and a handfull of Salt, have a kettle over the fire with faire Water, and a bundle of Sweet Herbs, two or thee great Onyons, some Mace, a few Cloves, you must let these lie in Wine-Vinegar and Salt, and put them into boyling liquor, there let them boyl according to Cookery, when enough, take out the Eeles, and drain them from the Liquor, when they are cold, take a pint of White-wine, boyle it up with Saffron to colour the Wine, then take out some of the Liquor, and put it in an earthen pan take out the onyons and all the herbs, only let the Cloves and Mace remaine, you must beat the Saffron to powder, or else it will not colour.
To make Sausages without skins.
Take a leg of young Pork, two pound of Beef-suet, two handfuls of Sage, two loaves of white bread, Salt and Pepper to your tast, halfe the pork, and halfe the suet, must be very well beat in a stone Morter, the rest cut very small, be sure to cut out all the gresles and Lenets in the pork, when you have mixed these altogether, knead them into a stiffe past with the yolks of two or three Eggs, so rowle them into Sausages.
To dresse a Pike.
Take a Male Pike, rub his skin off whil'st he lives, with bay salt, having well cleared the outside, lay him in a large Dish or Tray, open him so as you break not his gall, cut him according to the size of the fish, in two or three peices, from the head to the taile must be slit, this done, they are to be layd as flat as you can, in a great Dish or Tray, poure upon it halfe a pint of White wine-Vinegar, more or lesse, according to the size of the Fish, then strew upon the inside of the Fish, white Salt plentifully, Bay salt beaten very small is better, whilest this is a doing, let a Skellet with a sufficient quantity of Renish Wine, or good white Wine be pat over the fire, with the Wine, Salt, Ginger, Nutmeg, an Onion, foure or five Cloves of Garlick, a bunch of sweet herbs, viz. Sweet Marjoram, Rosemary, peel of halfe a Lemon, let these boyl to the heighth, put in the Pike, with the Vinegar, in such manner as not to quench or allay, if possibly the heat of the Liquor, but the thickest peece first that will aske most boyling, and the Vinegar last of all; while the Pike boyles, take two quarters of a pound of Anchoves, one quarter of very good butter, a Saucer of the Liquor your Pike was boyled in, dissolved Anchoves. Note that the Liquor, Sauce, the Spice, and the other ingredients must follow the proportion of the Pike; if your Sauce be too strong of the Anchoves, adde more faire water to it. Note also that the Liquor wherein this Pike was dressed, is better to boyle a second Pike therein, then it was at the first.
To dresse Eeles.
Cut two or three Eeles into pieces of a convenient length, set them end-wayes in a pot of Earth, put in a spoolful or two of Water, and to them put some Herbs and Sage chopt small, some Garlick Pepper, and Salt, so let them be baked in an Oven.
To boyle a pudding after the French fashion.
Take a Turkey that is very fat, and being pul'd and drest, Lard him with long pieces of Lard, first wholed in seasoning of Salt, Pepper, Nutmegs, Cloves and Mace, then take one piece of Lard whole in the seasoning, put it into the belly with a sprig of Rosemary and Bayes, sow it very close in a clean cloth, and let it lye all night covered with White-Wine, let it be put into a pot with the same Liquor, and no more, let it be close stopped, then hang it over a very soft and gentle fire, there to continue six houres in a simpering boyle, when it is cold, take it out of the cloth, not before, put it in a Pye-plate, and stick it full of Rosemary and Bayes, so serve it up with Mustard and Sugar, they are wont to lay it on a napkin folded square, and lay it corner wise.
To make a Fricake.
Take three Chickens, and pull off the skins, and cut them into little pieces then put them into water with two or three Onions, and a bunch of Parsly, and when it hath stewed a little, put in some Salt and Pepper, and a pint of white wine, so let them stew till they be enough, then take some Verjuyce, and Nutmegs, and three or foure yolks of Eggs, beat them well together, and when you take off the Chicken, put them into a Frying-Pan altogether with some butter, scald it well over the fire and serve it in.
To make a Dish called Olives.
Take a Fillet of Veale, and the flesh frow the bones, and the fat and skin from either, cut it into very thin slices, beat them with the back of your Knife, lay then abroad on a Dish, season them with Nutmeg, Pepper, Salt and Sugar, chop halfe a pound of Beefe-Suet very small, and strew upon the top of the meat, then take a good handfull of herbs as Parsly, Time, Winter-Savoury, Sorrell, and Spinage, chop them very small, and strew over it, and four Egges with the whites, mingle all these well together with your hands, then roul it up peice by peice, put it upon the spit, roasting it an hour and half, and if it grow dry, baste it with a little sweet Butter, the sauce is Verjuyce or Clarret-Wine with the Gravy of the Meat and Sugar, take a whole Onyon and stew it on a Chafing Dish of coales, and when it tastes of the Onyon, pour the liquor from it on the meat, setting it a while on the coales, and serve it in.
To make an Olive Pye.
This you may take in a Pye, putting Raisins of the Sun stoned and some Currants in every Olive, first strowing upon the meat the whites and yolks of two boyled Eggs shred very small, make your Olives round, and put them into puff paste, when it is halfe baked, put in a good quantity of verjuyce or Clarret wine sweetned with Sugar, putting it in again till it be thorow baked.
The Countesse of RUTLANDS Receipt of making the rare Banbury Cake which was so much praised at her Daughters (the right Honourable the Lady Chawerths) wedding.
Imprimis
Take a peck of fine flower, and halfe an ounce of large Mace, halfe an ounce of Nutmegs, and halfe an ounce of Cinnamon, your Cinnamon and Nutmegs must be sifted through a Searce, two pounds of Butter, halfe a score of Eggs, put out four of the whites of them, something above a pint of good Ale-yeast, beate your Eggs very well and straine them with your yeast, and a little warme water into your flowre, and stirre them together, then put your butter cold in little Lumpes: The water you knead withall must be scalding hot, if you will make it good past, the which having done, lay the past to rise in a warme Cloth a quarter of an hour, or thereupon; Then put in ten pounds of Currans, and a little Muske and Ambergreece dissolved in Rosewater; your Currans must be made very dry, or else they will make your Cake heavy, strew as much Sugar finely beaten amongst the Currans, as you shall think the water hath taken away the sweetnesse from them; Break your past into little pieces, into a kimnell or such like thing, and lay a Layer of past broken into little pieces, and a Layer of Currans, untill your Currans are all put in, mingle the past and the Currans very well, but take heed of breaking the Currans, you must take out a piece of past after it hath risen in a warme cloth before you put in the currans to cover the top, and the bottom, you must roule the cover something thin, and the bottom likewise, and wet it with Rosewater, and close them at the bottom of the side, or the middle which you like best, prick the top and the sides with a small long Pin, when your Cake is ready to go into the Oven, cut it in the midst of the side round about with a knife an inch deep, if your Cake be of a peck of Meale, it must stand two hours in the Oven, your Oven must be as hot as for Manchet.
An excellent Sillabub.
Fill your Sillabub-pot with Syder (for that is the best for a Sillabub) and good store of Sugar and a little Nutmeg; stir it well together, put in as much thick Cream by two or three spoonfuls at a time, as hard as you can, as though you milke it in, then stir it together exceeding softly once about, and let it stand two hours at least ere it is eaten, for the standing makes the Curd.
To Sauce a Pig.
Take a faire large Pigge and cut off his Head, then slit him through the midst, then take forth his bones, then lay him in warme water one night, then Collar him up like Brawne; then boyle him tender in faire water, and when he is boyled put him in an earthen Pot or Pan into Water and Salt, for that will make him white, and season the flesh, for you must not put Salt in the boyling, for that will make it black, then take a quart of the same broth, and a quart of white wine; boyl them together to make some drink for it, put into it two or three Bay leaves, when it is cold uncloathe the Pig, and put it into the same drink, & it will continue a quarter of a year. It is a necessary Dish in any Gentlemans House; when you serve it in, serve it with greene Fennell, as you doe Sturgion with Vinegar in Saucers.
To make a Virginia Trout.
Take Pickled Herrings, cut off their Heads, and lay the bodies two dayes and nights in water, then wash them well, then season them with Mace, Cinamon, Cloves, Pepper, and a little Red Saunders, then lay them close in a pot with a little onyon strewed small upon them, and cast between every Layer; when you have thus done, put in a pint of Clarret-Wine to them, and cover them with a double paper tyed on the pot, and set them in the oven with houshould-bread. They are to be eaten cold.
To make a fat Lamb of a Pig.
Take a fat Pig and scald him, and cut off his head, slit him and trusse him up like a Lamb, then being slit through the middle, and flawed, then parboyle him a little, then draw him with parsley as you do a Lamb, then roast it and dridge it, and serve it up with Butter, Pepper, and Sugar.
To make Rice Pancakes.
Take a pound of Rice, and boyle it in three quarts of water till it be very tender, then put it into a pot covered close, and that will make a Jelly, then take a quart of Cream or new Milk, put it scalding hot to the Rice, then take twenty Eggs, three quarters of a pound of melted Butter, a little Salt, stirre all these well together, put as much flowre to them as will make them hold frying, they must be fryed with Butter, they must be made overnight, best.
Mrs. Dukes Cake.
Take a quarter of a peck of the finest flour, a pint of Cream, ten yolks of Eggs well beaten, three quarters of a pound of butter gently melted, pour on the floure a little Ale-yeast, a quarter of a pint of Rose water, with some Muske, and Amber-grece dissolved in it, season all with a penny worth of Mace and Cloves, a little Nutmeg finely beaten, Currans one pound and a halfe, Raisins of the Sun stoned, and shred small one pound, Almonds blanch'd and beaten, halfe a pound, beat them with Rosewater to keep them from Oyling: Sugar beaten very small, half a pound; first mingle them, knead all these together, then let them lie a full houre in the Dough together, then the Oven being made ready, make up your Cake, let not the oven be too hot, nor shut up the mouth of it too close, but stir the Cake now and then that it may bake all a like, let it not stand a full hour in the Oven. Against you draw it have some Rose water and Sugar finely beaten, and well mixed together to wash the upper side of it, then set it in the Oven to dry, when you draw it out, it will shew like Ice.
To make fine Pancakes fryed without Butter, or Lard.
Take a Pint of Creame, six new layd Eggs, beat them very well, put in a quarter of a Pound of Sugar, one Nutmeg or beaten mace which you please, as much floure as will thicken them almost as thick as for ordinary Pancakes, your Pan must be cleane wiped with a Cloth, when it is reasonably hot, put in your Butter, or thick or thin as you please, to fry them.
To pot Venison.
Take a haunch of Venison not hunted, and bone it, then take three ounces of Pepper beaten, twelve Nutmegs, with a handfull of Salt, and mince them together with Wine Vinegar, then wet your Venison with Wine Vinegar and season it, then with a knife make holes on the lean sides of the Hanch, and stuff it as you would stuff Beef with Parsley, then put it into the Pot with the fat side downward then clarifie three pound of Butter, and put it thereon, and Past upon the Pot, and let it stand in the Oven five or six hours, then take it out, and with a vent presse it down to the bottom of the Pot, and let it stand till it be cold, then take the Gravy of the top of the Pot and melt it, and boyle it halfe away and more, then put it in again with the Butter on the top of the Pot.
To make a Marchpan; to Ice him, &c.
Take two pound of Almonds blanched, & beaten in a stone Morter till they begin to come to a fine Past, and take a pound of sifted Sugar, and put it in the Morter with the Almonds, and so leave it till it come to a perfect Past, putting in now and then a Spoonfull of Rosewater to keep them from Oyling; when you have beaten them to a perfect Past cover the Marchpan in a sheet, as big as a Charger, and set an edge about as you do about a Tart, and a bottome of wafers under him; thus bake it in an oven or baking pan, when you see your marchpan is hard and dry, take it out and Ice him with Rosewater and sugar being made as thick as butter for Fritters; so spread it on him with a wing-feather; so put it into the Oven againe, and when you see it rise high, then take it out and garnish it with some pretty conceits made part of the same stuff, stick long cumfets uprigh in him so serve it.
To make Jelly the best manner.
Take a Leg of Veale, and pare away the fat as clean as you can, wash it throughly, let it lie soaking a quarter of an hour or more, provided you first breake the bones, then take foure Calves feet, scald off the hair in boyling water, then slit them in two and put them to your Veale, let them boyle over the fire in a brasse pot with two Gallons of water or more acording to the proportion of your Veale, scum it very clean and often; so let it boyle till it comes to three Pintes or little more, then strain it through a cleane strainer, into a Bason, and so let it stand till it be through cold and well jellied, then cut it in peices with a Knife, and pare the top and the bottome of them, put it into a Skellet, take two ounces of Cynamon broken very small with your hand, three Nutmegs sliced, one race of Ginger, a large Mace or two, a little quantity of Salt, one Spoonfull of Wine Vinegar, or Rose-Vinegar, one pound and three quarters of Sugar, a Pint of Renish-wine, or white Wine, and the Whites of fifteen Eggs, well beaten; put all these to the Jelly, then set it on the fire, and let it seeth two or three walmes, ever stirring it as it seeths, then take a very clean Jelly bag, wash the bottom of it in a little Rose water, and wring it so hard that their remaine none behind, put a branch of Rosemary in the bottom of the bag, hang it up before the fire over a Bason; and pour the Jelly-bag into the Bason, provided in any case you stir not the Bag, then take Jelly in the Bason and put it into your bag again, let it run the second time, and it will be very much the clearer; so you may put it into your Gally-pots or Glasles which you please, and set them a cooling on bay salt, and when it is cold and stiffe you may use it at your pleasure, if you will have the jelly of a red colour use it as before, onely instead of Renish wine, use Claret.
To make poore knights.
Cut two penny loaves in round slices, dip them in half a pint of Cream or faire water, then lay them abroad in a dish, and beat three Eggs and grated Nutmegs and sugar, beat them with the Cream then melt some butter in a frying pan, and wet the sides of the toasts and lay them in on the wet side, then pour in the rest upon them, and so fry them, serve them in with Rosewater, sugar and butter.
To make Shrewsbury Cakes.
Take two pound of floure dryed in the Oven and weighed after it is dryed, then put to it one pound of Butter that must be layd an hour or two in Rose-water, so done poure the Water from the Butter, and put the Butter to the flowre with the yolks and whites of five Eggs, two races of Ginger, and three quarters of a pound of Sugar, a little salt, grate your spice, and it well be the better, knead all these together till you may rowle the past, then roule it forth with the top of a bowle, then prick them with a pin made of wood, or if you have a comb that hath not been used, that will do them quickly, and is best to that purpose, so bake them upon Pye plates, but not too much in the Oven, for the heat of the Plates will dry them very much, after they come forth of the Oven, you may cut them without the bowles of what bignesse or what fashion you please.
To make beef like red Deer to be eaten cold.
Take a buttock of beef, cut it the long wayes with the grain, beat it well with a rowling pin, then broyl it upon the coals, a little after it is cold, draw it throw with Lard, then lay in some white wine Vinegar, Pepper, Salt, Cloves, Mace and Bay-leaves, then let it lie three or four dayes, then bake it in Rye past, and when it is cold fill it up with butter, after a fortnight it will be eaten.
To make puffs.
Take a pint of Cheese Curds and drain them dry, bruise them small with the hand, put in two handfulls of floure, a little Sugar, three or four yolks of Egs, a little Nutmeg and Salt, mingle these together and make them little, like eyes, fry them in fresh butter, serve them up with fresh Butter and Sugar.
To make a hash of Chickens.
Take six Chickens, quarter them, cover them almost with water, and season them with Pepper and Salt, and a good handfull of minced Parsly, and a little white-wine, when they are boyled enough, put six Eggs onely the yolks, put to them a little Nutmeg and Vinegar, give them a little wame or two with the Chickens, pour them altogether into the Dish and serve them in, when you put on the Eggs, and a good piece of Butter.
To make an Almond Caudle.
Take three pints of Ale, boyle it with Cloves, Mace and sliced Bread into it, then have ready beaten a pound of blanched Almonds stamped in a Mortar with a little white-wine, then strain them out with a pint of white-wine, thick your Ale with it, sweeten it as you please, and be sure you skim the Ale well when it boyles.
To make scalding Cheese towards the latter end of May.
Take your Evening Milke and put it into Boules, or Earthen Pans, then in the Morning, fleet off the Cream in a Boule by it selfe, put the fleet Milke into a Tub with the Morning Milk, then put in the nights Cream, and stir it together, and heat the Milk, and put in the Rennet; as for ordinary new Milk Cheese, it is to be made thick; when the Cheese is come, gather the Curd into a Cheese-cloath, and set the Whey on the fire till it be seething hot, put the Cheese in a Cloth into a Killar that hath a wafle in the bottome, and poure in the hot Whey, then let out that, and put in more till your Curd feele hard, then break the Curd with your hands, as small as you can, and put an handfull of Salt to it then put it into the Fat, thrune it at noon and at night, and next day put it into a Trough where Cheese is salted every day, and turne it as long as any will enter, then lay it on a Table or Shelfe all Summer; if you will have it mellow to eate within an yeare, it must be laid in Hay in the Spring; if to keep two yeares, let it dry on a Shelfe out of the Wind all the next Summer, and in Winter lay them in Hay a while, or lay them close one to another; I seldome lay any in Hay, I turne and rub them with a rotten cloth especially when they are old, once a week least they rot.
To Pickle Purslaine.
Take Purslaine, stalks and all, boyl them tender in faire Water, then lay them drying upon linning Cloaths, then being dryed, put them into the Galley-pots and cover them with wine Vinegar mixt with Salt, and not make the Pickle so strong as for Cucumbers.
THE TABLE TO the Compleat COOK.
To make a Posset the Earle of Arundels way.
To boyle a Capon larded with Lemons.
To bake Red Deer.
To make fine Pancakes fryed without Butter or Lard.
To dresse a Pig the French manner.
To make a Steak Pye with a French Pudding in the Pye.
An excellent way for dressing Fish.
To Fricate Sheeps feet.
To Fricate Calves Chaldrons.
To Fricate Campigneons.
To make buttered Loaves.
To marine Carps, Mullet, Gormet, Rochet, or Wale.
To make a Calves Chaldron Pye.
To make a Pudding of Calves Chaldron.
To make a Banbury Cake.
To make a Devonshire White Pot.
To make Rice cream.
To make a very good Oxfordshire cake.
To make a Pompion Pye.
To make the best Sausages.
To boyle fresh fish.
To make friters.
To make loaves of Cheese curd.
To make fine Pyes after the French fashion.
A singular good receipt for making a Cake.
To make a great curd Loafe.
To make buttered Loaves of Cheese curds.
To make Cheese Loaves.
To make Puffe.
To make Elder Vinegar.
To make good Vinegar.
To make a collar of Beefe.
To make an Almond Pudding.
To boyle Creame with French Barly.
To make Cheese cakes.
To make a quaking Pudding.
To pickle Cucumbers.
To pickle broom buds.
To keep Quinces all the yeare.
To make a goosberry fool.
To make an Oatmeale pudding.
To make a green Pudding.
To make good Sausages.
To make toasts.
A Spanish cream.
To make clouted cream.
A good cream. To make Pyramids cream.
To make a sack cream.
To boyl Pigeons.
To make an apple tansey.
A french barly cream.
To make a Chicken or Pigeon Pye.
To boyle a capon or hen.
To make bals of Veal.
To make Mrs. Shelleyes cake.
To make Almond Jumbals.
To make cracknels.
To pickle Oysters.
To boyl cream with codlings.
To make the lady Abergaveers Cheese.
To dresse snails.
To boyl a rump of Beefe after the French fashion.
An excellent way of dressing fish.
To make fritters of Sheeps feet.
To make dry Salmon calvert in the boyling.
To make bisket bread.
To make an Almond pudding.
To make an Almond caudle.
To make Almond bread.
To make Almond cakes.
Master Rudstones posset.
To boyle a capon with Ranioles.
To make a bisque of carps.
To boyle a Pike and an Eele together.
To make an outlandish dish.
To make a Portugal dish.
To dresse a dish of Hartichockes.
To dresse a Fillet of Veal the Italian way.
To dresse soals.
To make furmity.
To make a patis or cabbage cream.
To make Pap.
To make Spanish Pap.
To poach Eggs.
A pottage of beefe Pallats.
The Jacobins pottage
To salt a Goose.
A way of stewing Chickens or Rabbets.
A pottage of Capons.
A Carp pye.
To boyle Ducks after the French fashion.
To boyle a goose with sausages.
To fry Chickens.
To make a battalia Pye.
To make a Chicken pye.
To make a pye of a Calves head.
To make Cream with Snow.
To make minced Pyes.
To drye Neates tongues.
To make jelly of harts horn.
To make Chickens fat in four or five dayes.
To make Angelot.
A Persian dish.
To roast a shoulder of Mutton.
To roast a leg of Mutton to be eaten cold.
To roast Oysters.
To make a Sack Posset.
Another
To make a Sack Posset without Milk or Creame.
To make a stump pye.
To make Mrs. Leed Cheese Cakes.
To make taffaty tarts
To make fresh Cheese
To make Sugar Cakes or Jumballs
To hash a shoulder of Mutton
To dresse Flounders or Plaice with Garlick and Mustard
A turkish dish
To dresse a Pike
To dresse Oysters
To dresse Flounders
To dresse Snailes
To dresse pickle fish
To fricate beef Pallats
A Spanish Olio
To make a Spanish Olio.
To make Metheglin
To make a sallet of smelts
To roast a Fillet Beefe
To make a sallet of a cold Hen or Capon.
To stew Mushrumps
The Lord Conway his receipt for the makeing of Amber-puddings
To make a Partridge tart
To keep venison all the yeare
To make Brawn
To roast a Pike
To sauce Eeles
To make sausages without skins
To dresse a Pike.
To dresse Eeles
To boyle a pudding after the French fashion,
To make a fricate
To make a dish called Olives
To make an Olive Pye
The Countesse of Rutlands Receipt of makeing a rare Banbury Cake
An excellent Syllabub
To sauce a Pig
To make a Virginia trout
To make a fat Lamb of a Pig.
To make Rice pancakes
Mrs. Dukes Cakes.
To make fine Pancakes.
To pot Venison
To make a Marchpan to ice him
To make jelly the best manner
To make poor Knights
To make Shrewsberry Cakes
To make Beefe like Red Deere to be eaten Cold
To make Puffe
To make a hash of Chicken
To make an Almond Caudle
To make scalding Cheese towards the latter end of May
To pickle purslain
Courteous READER, these Books following are Printed for Nath. Brook, and are to be sold at his Shop at the Angell in Cornhill.
* * * * *
Excellent Tracts in Divinity, Controversies, Sermons, Devotions.
The Catholique History collected and gathered out of Scripture, Councels, and Antient Fathers, in answer to Dr. Vanes Lost Sheep returned home: by Edward Chesensale Esq; Octavo.
2. Bishop Morton on the Sacrament, in Folio.
3. The Grand Sacriledge of the Church of Rome, in taking away the sacred Cup from the Laity at the Lords Table; by Dr. Featly D.D. Quarto.
4. The Quakers Cause at second hearing, being a full answer to their Tenets.
5. Re-assertion of Grace: Vindiciae Evangelii, or the Vindication of the Gospell: a reply to Mr. Anthony Burghess Vindiciae Legis, and to Mr. Ruthford: by Robert Town.
6. Anabptists anatomized and silenced: or a dispute with Master Tombs, by Mr. J. Crag: where all may receive cleare satisfaction in that controversie, the best extant. Octavo.
7. A Glimpse of Divine Light, being an explication of some passages exhibited to the Commissioners of White Hall for Approbation of Publique Preachers, against John Harrison of Land Chap. Lancash.
8. The Zealous Magistrate: a Sermon by T. Threscos. Quarto.
9. New Jerusalam, in a Sermon for the society of Astrologers, Quarto. in the year 1651.
10. Divinity no enemy to Astrology: A Sermon for the society of Astrologers, in the year 1653. by D. Thomas Swadling.