Also the tender Stalks of Sow-thistles done in like manner, are very good and wholsome.

47. To make a Tart of Spinage.

Take a good quantity of green Spinage, boil it in water and salt, and drain it well in a Cullender, then put to it plumped Currans, Nutmeg, Salt, Sugar and Butter, with a little Cream, and the yolks of hard Eggs beaten fine, then having your Paste ready laid in your baking-pan, lay in a little butter, and then your Spinage, and then a little Butter again; so close it, and bake it, and serve it to the Table hot, with Sugar strewed over it.

48. Artichoke Cream.

Take the tender bottoms of Artichokes, and beat them in a Mortar, and pick out all the strings, then boil a quart of Cream with large Mace and Nutmeg, then put in your bottoms, and when they have boiled a while, put in the yolks of six Eggs well beaten, and so much Sugar as you think fit, and heat them together over the fire, then pour it into a Dish, and when it is cold serve it in with Sugar strewed over it.

49. To make very fine Rolls for Noble Tables.

Take half a Peck of fine Flower, the yolks of 4 Eggs and a little Salt, with a Pint of Ale yest, mix them together, and make them into a Paste with warm Milk and a little Sack, them mould it well, and put it into a warm Cloth to rise, when your Oven is hot, mould it again, and make it into little Rolls, and bake them, then rasp them, and put them into the Oven again for a while, and they will eat very crisp and fine.

50. To make short Rolls.

Take half a peck of fine Flower, and break into it one pound and half of fresh Butter very small, then bruised Coriander seeds, and beaten Spice with a very little Salt and some Sugar, and a Pint of Ale-yest, mix them well together, and make them into a Paste with warm Milk and Sack:

Then lay into it a warm Cloth to rise, and when your Oven is hot, make it into Rolls, and prick them, and bake them, and when they are baked, draw them and cover them till they be cold; these also eat very finely, if you butter some of them while they are hot.

51. To dress Soals a fine way.

Take one pair of your largest Soals, and flay them on both sides, then fry them in sweet Suet tried up with Spice, Bay leaves, and Salt, then lay them into a Dish, and put into them some Butter, Claret Wine and two Anchovies, cover them with another Dish, and set them over a Chafingdish of Coals, and let them stew a while, then serve them to the Table, garnish your Dish with Orange or Limon, and squeeze some over them.

52. To stew Fish in the Oven.

Take Soals, Whitings or Flounders, and put them into a Stew-pan with so much water as will cover them, with a little Spice and Salt, a little white Wine or Claret, some Butter, two Anchovies, and a bundle of sweet herbs, cover them and set them into an Oven not too hot; when they are enough, serve them in; Garnish your Dish wherein they lie with Barberries, raw Parsley, and slices of Limon, and lay Sippets in the bottom.

53. To bake Collops of Bacon and Eggs.

Take a Dish and lay a Pie-plate therein, then lay in your Collops of
Bacon, and break your Eggs upon them.

Then lay on Parsley, and set them into an Oven not too hot, and they will be rather better than fried.

54. To make Furmity.

Take some new Milk or Cream, and boil it with whole Spice, then put in your Wheat or Pearl Barley boiled very tender in several Waters, when it hath boiled a while, thicken it with the yolks of Eggs well beaten, and sweeten it with Sugar, then serve it in with fine Sugar on the Brims of the Dish.

55. To make Barly Broth.

Take French Barley boiled in several waters, and to a Pound of it, put three quarts of water, boil them together a while with some whole Spice, then put in as many Raisins of the Sun and Currans as you think fit, when it is well boiled, put in Rosewater, Butter and Sugar, and so eat it.

56. To make Barley Broth with Meat.

Take a Knuckle of Veal, and the Crag-end of a Neck of Mutton, and boil them in water and salt, then put in some Barly, and whole Spice, and boil them very well together, then put in Raisins stoned, and Currans, and a few Dates stoned and sliced thin; when it is almost enough, put in some Cream, and boil it a while, then put in plumped Prunes, and the yolks of Eggs, Rosewater and Sugar, and a little Sack, so serve it in; Garnsh your Dish with some of the Raisins and Prunes and fine Sugar; this is very good and nourishing for sick or weak people.

57. To make Furmity with Meat-Broth.

Boil a Leg of Beef in water and salt, and put in a little whole Spice; when it is boiled tender; take it up, and put into the Broth some Wheat ready boiled, such as they sell in the Market, and when that hath boiled a while, put in some Milk, and let that boil a while, then thicken it with a little Flower, or the yolks of Eggs, then sweeten it with Sugar, and eat it.

58. To make Furmity with Almonds.

Take three Quarts of Cream, and boil it with whole Spice, then put in some pearled Barley first boiled in several waters, and when they have boiled together a while, then put in so many blanched Almonds beaten fine with Rosewater, as you think may be enough, about four Ounces of Barly to this quantity of Cream will be enough, and four Ounces of Almonds, boil them well together, and sweeten it with Sugar, and so serve it in, or eat it by the way, you may put in Saffron if you please.

59. To make a hasty Pudding.

Take one quart of Cream and boil it, then put in two Manchets grated, and one pound almost of Currans plumped, a little Salt, Nutmeg and Sugar, and a little Rosewater, and so let them boil together, stirring them continually over the Fire, till you see the butter arise from the Cream, and then pour it into a Dish and serve it in with fine Sugar strewed on the brims of the Dish.

60. Another way to make a hasty Pudding.

Take good new milk and boil it, then put in Flower, plumped Currans, beaten spice, Salt and Sugar, and stir it continually till you find it be enough, then serve it in with Butter and Sugar, and a little Wine if you please.

61. To make Spanish Pap.

Boil a quart of Cream with a little whole Spice, when it is well boiled, take out the Spice, and thicken it with Rice Flower, and when it is well boiled, put in the yolks of Eggs, and Sugar and Rosewater, with a very little Salt, so serve it to the Table either hot or cold, with fine Sugar strewed on the brims of the Dish.

62. To make Gravie Broth.

Take a good fleshy piece of Beef, not fat, and lay it down to the fire, and when it begins to rost, slash it with a Knife to let the Gravie run out, and continually bast it with what drops from it and Claret Wine mixed together, and continually cut it, and bast it till all the Gravie be out, then take this Gravie and set it over a Chafingdish of Coals with some whole Spice, Limon Pill, and a little Salt, when you think it is enough, lay some Sippets into another Dish, and pour it in, and serve it to the Table; Garnish your Dish with Limon and Orange; if you please you may leave out the Sippets and put in some poach'd Eggs, done carefully.

63. To make French Pottage.

Take an equal quantity of Chervil, hard Lettice and Sorrel, or any other Herb as you like best, in all as much as a Peck will hold pressed down, pick them well, and wash them, and drain them from the water, then put them into a Pot with half a pound of fresh Butter, and set them over the fire, and as the Butter melts, stir them down in it till they are all within the Butter, then put some water in, and a Crust of bread, with some whole Cloves and a little Salt, and when it is well boiled, take out the Crust of bread, and put in the yolks of four Eggs well beaten, and stir them together over the fire, then lay some thin slices of white bread into a deep dish, and pour it in.

64. To make Cabbage Pottage.

Take a Leg of Beef and a Neck of Mutton, and boil them well in water and salt, then put in good store of Cabbage cut small, and some whole Spice, and when it is boiled enough, serve it in.

65. To make a Sallad of cold meat.

Take the brawn of a cold Capon, or a piece of cold Veal, and mince it
very small, with some Limon pill, then put in some Oil, Vinegar, Capers,
Caviare, and some Anchovies, and mix them very well, then lay it in a
Dish in the form of a Star, and serve it in; Garnish your Dish with
Anchovies, Limon and Capers.

66. To dry a Goose.

Take a fair fat Goose, and powder it about a Month or thereabouts, then hang it up in a Chimney as you do Bacon, and when it is throughly dry, boil it well and serve it to the Table with some Mustard and Sugar, Garnish your Dish with Bay leaves: Hogs Cheeks are very good dried thus.

67. To dress Sheeps Tongues with Oysters.

Take your Sheeps Tongues about six of them, and boil them in water and salt till they be tender, then peel them, and slice them thin, then put them into a Dish with a quart of great Oisters; a little Claret wine and some whole Spice, let them stew together a while, then put in some Butter and the yolks of three Eggs well beaten, shake them well together, then lay some Sippets into a Dish, and put your Tongues upon them; Garnish your Dish with Oisters, Barberries, and raw Parsley, and serve it in.

68. To make a Neats-tongue Pie.

Let two small Neats tongues or one great one be tenderly boiled, then peel them and slice them very thin, season them with Pepper and Salt, and Nutmeg; then having your Paste ready laid into your baking-pan, lay some Butter in the bottom, then lay in your Tongues, and one pound of Raisins of the Sun, with a very little Sugar, then lay in more butter, so close it and bake it, then cut it up, and put in the yolks of three Eggs, a little Claret Wine and Butter, stir it well together, and lay on the Cover, and serve it; you may add a little Sugar if you please.

69. A Capon with white Broth.

Take a large Capon, and draw him, and truss him, and boil him in water and a little salt, with some whole Spice:

When you think it is almost enough, put in one pound of Currans well washed and picked, four Ounces of Dates stoned and diced thin, and when they have boiled enough, put in half a pound of sweet Almonds blanched and beaten fine with Rose-water, strain them in with some of the Liquor, then put in some Sack and Sugar; then lay some thin slices of white bread into a deep Dish, and lay your Capon in the midst, then pour your Broth over it.

Garnish your dish with plumped Raisins and Prunes, and serve it in.

70. To make a Calvesfoot Pie.

Take six Calves feet tenderly boiled, and cut them in halves, then make some Paste with fine Flower, Butter, cold Cream and the yolk and white of one Egg, rowl it very thin, and lay it into your baking-pan, then lay some butter in the bottom, and then your Calves feet with some large Mace, half a pound of Raisins of the Sun, half a pound of Currans, then lay more butter and close it and bake it, then cut it up, and put in the yolks of three Eggs, some white Wine, Butter and a little Salt, and so serve it to the Table; Garnish your Dish with pretty Conceits made in Paste, and baked a little.

71. To make an Artichoke Pie.

Make your Paste as before named, and roul it thin, and lay it into your baking-pan.

Then lay in Butter sliced thin, and then your bottoms of Artichokes tenderly boiled, season it with a little Salt, a little gross Pepper, and some sliced Nutmeg, with a blade or two of Mace and a little Sugar, then lay in some Marrow, Candied Orange and Citron Pill, with some Candied Eringo Roots; then cover it with butter, and close it with your Paste, and so bake it, then cut it up, and put in white Wine, Butter, and the yolks of Eggs and Sugar; cover it again, and serve it to the Table.

72. To make an Oyster-Pie.

Make your Paste as before, and lay it in your Pan, then lay in Butter, and then put in as many great Oysters as will almost fill your Pan, with their Liquor strained, some whole Pepper, Mace and Nutmeg; then lay in Marrow and the Yolks of hard Eggs, so cover them with Butter, close them, and bake your Pie, then put in White Wine, Anchovies, Butter and the Yolks of Eggs; cover it again and serve it the Table.

73. To make a Pig-Pie.

Take a large Pig and slit it in two, and bone it, onely the two sides,
not the head, then having your Paste ready laid in your Pan, and some
Butter in the bottom, lay in your Pig, season it with Pepper, Salt,
Nutmeg and Mace, and one handful of Sage shred small and mixed with the
Spice and Salt, then lay in more Butter, close it, and bake it.

Serve it in cold with Mustard, and garnish your Dish with Bay Leaves.

If you would eat it hot, you must leave out the Pepper and some of the Salt, and put in store of Currans, and when it comes out of the Oven, put in some Butter, Vinegar, and Sugar, and so serve it.

74. To make a Rasberry Tart.

Take some Puff-paste rolled thin, and lay it into your Baking-Pan, then lay in your Rasberries and cover them with fine Sugar, then close your Tart and bake it; then cut it up, and put in half a Pint of Cream, the yolks of two or three Eggs well beaten, and a little Sugar; then serve it in cold with the Lid off, and sugar strewed upon the brims of the Dish.

75. To make a Carp Pie.

Have your Paste ready laid in your bake-pan, and some Butter in the bottom.

Then take a large Carp, scale him, gut him, and wash him clean, and dry him in a Cloth, then lay him into your Pan with some whole Cloves, Mace, and sliced Nutmeg, with two handfuls of Capers, then put in some White Wine, and mix some Butter with Salt, and lay all over; then close it, and bake it; this is very good to be eaten either hot or cold.

76. To boil a Goose or Rabbits with Sausages.

Take a large Goose a little powdered, and boil it very well, or a couple of Rabbits trussed finely; when either of these are almost boiled, put in a Pound of Sausages, and boil them with them, then lay either of these into a Dish, and the Sausages here and there one, with some thin Collops of Bacon fryed, then make for Sauce, Mustard and Butter, and so serve it in.

77. To make a Fricasie of Veal, Chicken, or Rabbits, or of any thing else.

Take either of these and cut them into small pieces, then put them into a frying pan with so much water as will cover them with a little salt, whole Spice, Limon Pill and a bundle of sweet herbs, let them boil together till the Meat be tender, then put in some Oysters, and when they are plumped, take a little Wine, either White or Claret, and two Anchovies dissolved therein with some Butter, and put all these to the rest, and when you think your Meat is enough, take it out with a little Skimmer, and put it into a Dish upon Sippets; then put into your Liquor the yolks of Eggs well beaten, and mix them over the fire, then pour it all over your Meat; Garnish your Dish with Barberries, and serve it in; this Dish you may make of raw meat or of cold meat which hath been left at Meals.

78. To make Scotch Collops of Veal or Mutton.

Take your meat and slice it very thin, and beat it with a rolling-pin, then hack it all over, and on both sides with the back of a Knife, then fry it with a little Gravie of any Meat, then lay your Scotch Collops into a Dish over a Chafingdish of Coals, and dissolve two Anchovies in Claret Wine, and add to it some butter and the yolks of three Eggs well beaten, heat them together, and pour it over them:

Then lay in some thin Collops of Bacon fryed, some Sausage meat fried, and the yolks of hard Eggs fryed after they are boiled, because they shall look round and brown, so serve it to the Table.

79. To make a Pudding of a Manchet.

Take a Manchet, put it into a Posnet, and fill the Posnet up with Cream, then put in Sugar and whole Spice, and let it boil leisurely till all the Cream be wasted away, then put it into a Dish, and take some Rosewater, and Butter and Sugar, and pour over it, so serve it in with fine Sugar strewed all over it.

Your Manchet must be chipped before you put it into the Cream.

80. To make a Calves head Pie.

Make your Paste, and lay it into your Pan as before, then lay in Butter, and then your Calves Head, being tenderly boiled, and cut in little thin bits, and seasoned with Pepper, Salt and Nutmeg, then put in some Oysters, Anchovies and Claret Wine, with some yolks of hard Eggs and Marrow, then cover it with Butter, and close it and bake it; when it is baked, eat it hot.

81. To dry Tongues.

Take some Pump water and Bay salt, or rather refined Saltpeter, which is better; make a strong Brine therewith, and when the Salt is well melted in it, put in your Tongues, and let them lie one Week, then put them into a new Brine, made in the same manner, and in that let them lie a week longer, then take them out, and dry-salt them with Bay Salt beaten small, till they are as hard as may be, then hang them in the Chimney where you burn Wood, till they are very dry, and you may keep them as long as you please; when you would eat of them, boil them with [Transcriber's note: word missing] in the Pot as well as Water, for that will make them look black, and eat tender, and look red within; when they are cold, serve them in with Mustard and Sugar.

82. To make Angelot Cheese.

Take some new Milk and strokings together, the quantity of a Pail full, put some Runnet into it, and stir it well about, and cover it till your Cheese be come, then have ready narrow deep Moats open at both ends, and with your flitting Dish fill your Moats as they stand upon a board, without breaking or wheying the Cheese, and as they sink, still fill them up, and when you see you can turn them, which will be about the next day, keep them with due turning twice in a day, and dry them carefully, and when they are half a year old, they will be fit to be eat.

83. To make a Hare-Pie.

Take the flesh of a very large Hare, and beat it in a Mortar with as much Marrow or Beef Suet as the Hare contains, then put in Pepper, Salt, Nutmeg, Cloves and Mace, as much as you judge to be fit, and beat it again till you find they be well mixed, then having your Paste ready in your Baking-Pan, lay in some Butter, and then your Meat, and then Butter again; so close it, and bake it, and when it is cold, serve it in with Mustard and Sugar, and garnish your Dish with Bay leaves; this will keep much longer than any other Pie.

84. To rost a Shoulder of Venison or of Mutton in Bloud.

Take the Bloud of either the Deer or the Sheep, and strain it, and put therein some grated Bread and Salt, and some Thyme plucked from the Stalks, then wrap your Meat in it and rost it, and when you see the bloud to be dry upon it, baste it well with butter, and make sauce for it with Claret Wine, Crums of Bread and Sugar, with some beaten Cinamon, salt it a little in the rosting, but not too much; you may stick it with Rosemary if you will.

85. To stew a Pig.

Lay a large Pig to the Fire, and when it is hot, skin it, and cut it into divers pieces, then take some white wine and strong broth, and stew it therein with an Onion or two cut very small, a little Pepper, Salt, Nutmeg, Thyme, and Anchovies, with some Elder Vinegar, sweet Butter and Gravie; when it is enough, lay Sippets of French Bread in your Dish, and put your Meat thereon.

Garnish your Dish with Oranges and Limons.

86. To make a Fricasie of Sheeps feet.

Take your Sheeps feet tenderly boiled, and slit them, and take out the knot of hair within, then put them into a Frying-pan with as much water as will cover them, a little Salt, Nutmeg, a blade of Mace, and a bundle of sweet herbs, and some plumped Currans; when they are enough, put in some Butter, and shake them well together, then lay Sippets into a Dish, and put them upon them with a Skimmer, then put into your Liquor a little Vinegar, the yolks of two or three Eggs, and heat it over the fire, and pour it over them; Garnish your Dish with Barberries, and serve it to the Table.

87. To make a Steak-Pie with Puddings in it.

Lay your Paste ready in your Pan, and lay some butter in the bottom, then lay a Neck of Mutton cut into steaks thereon, then take some of the best of a Leg of Mutton minced small, with as much Beef Suet as Mutton; season it with beaten Spice and Salt, and a little Wine, Apples shred small, a little Limon Pill, a little Verjuice and Sugar, then put in some Currans, and when they are well mixed, make it into Balls with the yolks of Eggs, and lay them upon the steaks, then put in some Butter and close your Pie and bake it, and serve it in hot.

88. To dress Salmon or other Fish by Infusion, a very good way.

Take a Joul of Salmon, or a Tail, or any other part, or any other Fish which you like, put it into a Pot or Pan, with some Vinegar, Water and Salt, Spice, sweet herbs, and white Wine; when it is enough, lay it into a Dish, and take some of the Liquor with an Anchovie or two, a little Butter and the yolks of Eggs beaten; heat these over the fire, and poure over your Fish; if you please, you may put in shrimps, but then you must put in the more Butter; Garnish your Dish with some Limon or Orange, and some Shrimps.

89. To make Loaves to Butter.

Take the yolks of twelve Eggs, and six Whites, a little Yeast, Salt and beaten Ginger, wet some Flower with this, and make it into a Paste, let it lie to rise a while, and then make it into Loaves, and prick them, and bake them, then put in white wine and butter and sugar, and serve it in.

90. To make a Calves Chaldron Pie, and Puddings also of it.

Take a fat Calves Chaldron boiled tender, and shred it very small, then season it with beaten spice and salt:

Then put in a pound of Currans and somewhat more, and as much Sugar as you think fit, and a little Rosewater; then having your Pie ready, fill it with this, and press it down; close it and bake it, then put some Wine into it, and so eat it.

If you will make Puddings of it, you must add a little Cream and grated bread, a little Sack, more Sugar, and the yolks of Eggs, and so you may bake them, or boil, or fry them.

91. To make Rice-Cream.

Boil a quart of Cream, then put in two handfuls of Rice Flower, and a little fine Flower, as much Sugar as is fit, the yolk of an Egg, and some Rosewater.

92. To make a Pompion-Pie.

Having your Paste ready in your Pan, put in your Pompion pared and cut in thin slices, then fill up your Pie with sharp Apples, and a little Pepper, and a little Salt, then close it, and bake it, then butter it, and serve it in hot to the Table.

93. To fry Pompion.

Cut it in thin slices when it is pared, and steep it in Sack a while, then dip it in Eggs, and fry it in Butter, and put some Sack and Butter for Sauce, so serve it in with salt about the Dish brims.

94. To make Misers for Children to eat in Afternoons in Summer.

Take half a Pint of good small Beer, two spoonfuls of Sack, the Crum of half a penny Manchet, two handfuls of Currans washed clean and dried, and a little of grated Nutmeg, and a little Sugar, so give it to them cold.

95. To fry Toasts.

Take a twopenny white Loaf, and pare away the Crust, and cut thin slices of it, then dip them first in Cream, then in the yolks of Eggs well beaten, and mixed with beaten Cinamon, then fry them in Butter, and serve them in with Verjuice, Butter and Sugar.

96. To boil or rather stew Carps in their own Blood.

Take two fair Carps, and scowr them very well from slime with water and a little salt, then lay them in a Dish and open their bellies, take away their Guts, and save the Blood and Rows in the Dish, then put in a Pint of Claret Wine, some whole Spice and some Salt, with a little Horse-Radish Root, then cover them close, and let them stew over a Chafingdish of Coals, and when they are enough, lay them into a Dish which must be rubbed with a Shelots, and Sippets laid in, then take a little of the Liquor, and an Anchovie or two, with a little Butter, heat them together, and pour it over them, then garnish your Dish with Capers, Oranges or Limons, and serve it in very hot.

97. To make Fritters.

Take half a Pint of Sack and a Pint of Ale, a little Yest, the yolks of twelve Eggs, and six Whites, with some beaten Spice and a very little salt, make this into thick Batter with fine Flower, then boil your Lard, and dip round thin slices of Apples in this Batter, and fry them; serve them in with beaten spice and sugar.

98. To pickle Coleflowers.

Take some white wine Vinegar and salt, with some whole Spice, boil them together very well, then put in your Coleflowers, and cover them, and let them stand upon Embers for one hour, then take them out, and when they are cold, put them into a Pot, and boil the Liquor again with more Vinegar, and when it is cold, put it to them, and keep them close from the Air.

99. To preserve Orange or Limon Pills in thin slices in Jelly.

Take the most beautiful and thickest Rinds, and then cut them in halves, and take their Meat clean out, then boil them in several waters till a straw will run through them, then wash them in cold water, and pick them and dry them:

Then take to a Pound of these, one quart of water wherein thin slices of Pippins have been boiled, and that the water feels slippery, take to this water three pounds of Sugar, and make thereof a Syrup, then put in your Pills and scald them, and set them by till the next day, then boil them till you find that the Syrup will jelly, then lay your Pills into your Glasses, and put into your Syrup the Juice of three Oranges and one Limon; then boil it again till it be a stiff Jelly, and put it to them.

100. To make Cakes of the Pulp of Limons, or rather the Juice of Limons.

Take out all the juice part of the Limon without breaking the little skins which hold it, then boil some Sugar to a Candy height, and put in this Juice, and stir it about, and immediately put it into a warm Stove, and put in fire twice or thrice a day; when you see that it doth Candy on the one side, then turn them out of the Glasses with a wet knife on the other upon a sleeked Paper, and then let that candy also, and put them up in a Box with Papers between them.

101. To make good minced Pies.

Take one pound and half of Veal parboiled, and as much Suet, shred them very fine, then put in 2 pound of Raisins, 2 pound of Currans, 1 pound of Prunes, 6 Dates, some beaten Spice, a few Caraway seeds, a little Salt, Verjuice, Rosewater and Sugar, to fill your Pies, and let them stand one hour in the Oven:

When they go to Table strew on fine Sugar.

102. To make a Loaf of Curds.

Take the Curds of three quarts of Milk rubbed together with a little Flower, then put in a little beaten Ginger, and a little Salt, half a Pint of Yest, the yolks of ten Eggs, and three Whites: work these into a stiff Paste with so much Flower as you see fit, then lay it to rise in a warm Cloth a while, then put in Butter, Sugar, Sack, and some beaten Spice, and so serve it in.

103. To make Cheese Loaves.

Take the Curds of three quarts of Milk, and as much grated Bread as Curd, the yolks of twelve Eggs, and six Whites, some Cream, a little Flower, and beaten Spice, a little Salt, and a little Sack; when you have made it in a stiff Paste with a little flower, roul some of it thin to fry, and serve them in with beaten Spice and Sugar strewed over them.

Then make the rest into a Loaf, and bake it, then cut it open, and serve it in with Cream, Butter and Sugar.

104. To fry Oysters.

Take of your largest Oysters, wash them and dry them, and beat an Egg or two very well, and dip them in that, and so fry them, then take their Liquor, and put an Anchovy to it, and some Butter, and heat them together over the fire, and having put your fryed Oysters in a Dish, pour the Sawce over them and serve them in.

105. To broil Oysters.

Take your largest Oysters, and put them into Scollop Shells, or into the biggest Oyster shells with their own Liquor, and set them upon a Gridiron over Charcoals, and when you see they be boiled in the Liquor, put in some Butter, a few Crums of Bread, and a little Salt, then let them stand till they are very brown, and serve them to the Table in the Shells upon a Dish and Pie-Plate.

106. To rost Oysters.

Take the largest, and spit them upon little long sticks, and tie them to the Spit, then lay them down to the fire, and when they are dry, bast them with Claret Wine, and put into your Pan two Anchovies, and two or three Bay-leaves, when you think they are enough, bast them with Butter, and dredge them, and take a little of that liquor in the Pan, and some Butter, and heat it in a Porringer, and pour over them.

107. To make most excellent and delicate Pies.

Take two Neats tongues tenderly boiled, and peel them, and mince them small with some Beef Suet or Marrow, then take a pound of Currans and a pound of Raisins of the Sun stoned, some beaten Spice, Rosewater, a little Salt, a little Sack and Sugar.

Beat all these with the minced meat in a Mortar till it come to a perfect Paste, then having your Paste ready laid in your baking-Pan, fill it or them with this meat, then lay on the top some sliced Dates, and so close them, and bake them, when they are cold they will cut smooth like Marmalade.

108. To make fine Custards.

Take two quarts of Cream and boil it well with whole Spice, then put in the yolks of twelve Eggs, and six Whites well beaten and strained, then put in these Eggs over the fire, and keep them stirring lest they turn, then when they are thoroughly hot, take it off and stir it till it be almost cold, then put in Rosewater and Sugar, and take out the whole Spice, then put your Custard into several things to bake, and do not let them stand too long in the Oven; when you serve them in, strew on small French Comfits of divers colours, or else fine Sugar, which you please.

109. To make a Stump Pie.

Take a pound of Veal and as much Suet, parboil your Veal, and shred them together, but not very small, then put in one pound of Raisins, one pound of Currans, four Ounces of Dates stoned and sliced thin, some beaten Spice, Rosewater and Sugar, and a little Salt, then take the yolks of Eggs well beaten, and mix amongst the rest of the things very well, then having your Pie ready, fill it and press it down, then lid it, and bake it.

110. To make Egg-Pies.

Take the yolks of eight hard Eggs, and shred them small with their weight of Beef Suet minced very small also, then put in one pound of Currans, four Ounces of Dates stoned and sliced, some beaten Spice, Limon pill, Rosewater and Sugar, and a little Salt, mix them well together, if you please, you may put in an Apple shred small, so fill your Pies and bake them, but not too much, serve them to the Table with a little Wine.

111. To make hashed Meat.

Take a Leg or Shoulder of Mutton, lay it down to the fire, and as it doth rost, cut it off in little bits, and let it lie in the Pan, bast it with Claret wine and Butter, and a little Salt, and put two or three Shelots in your Pan, when you have cut off so much as you can, lay the bones into a Dish over a Chafingdish of Coals, and put your Meat to it with the Liquor, and two Anchovies, cover it, and let it stew a while; when it is enough, put in some Capers, and serve it in with Sippets; Garnish your Dish with Olives and Capers, and Samphire; thus you may do with any cold meat between two Dishes.

112. To make a Fricasie of Oysters.

Take a quart of Oysters and put them into a frying pan with some white Wine and their own Liquor, a little Salt, and some whole Spice, and two or three Bay Leaves, when you think they be enough, lay them in a dish well warmed, then add to their Liquor two Anchovies, some Butter, and the yolks of four Eggs; Garnish your Dish with Barberries.

113. To make a Fricasie of Eels.

Take a midling sort of Eels, scour them well, and cut off the heads and throw them away, then gut them, and cut them in pieces, then put them into a frying pan with so much white Wine and water as will cover them, then put in whole Spice, a bundle of sweet herbs and a little Salt, let them boil, and when they be very tender, take them up and lay them into a warm Dish, then add to their Liquor two Anchovies, some Butter and the yolks of Eggs, and pour over them:

Thus you may make Fricasies of Cockles or of Shrimps, or Prawns.

Garnish your Dish with Limon and Barberries.

114. To make an Eel-Pie.

Take your largest Eels, and flay them, and cut them in pieces, then having your Pie ready with Butter in the bottom, season your Eels with Pepper, Salt and Nutmeg, then lay them in and cover them with Butter, so close it and bake it, if you please, you may put in some Raisins of the Sun, and some large Mace, it is good hot or cold.

115. To souce an Eel and Collar it.

Take a very large fat Eel and scour it well, throw away the head and gut her, and slit her down the back, season her with Pepper, Salt, Nutmeg and Mace, then boil her in white Wine, and Salt and Water, with a bundle of sweet herbs and some Limon Pill, when it is well boiled, take it up and lay it to cool; then put good store of Vinegar into the Liquor, and when it is cold, put in your Eel, and keep it:

You must roul it up in a Collar and tie it hard with a Tape, and sew it up in a Cloth, then put it in to boil; when it hath lain a week, serve it to the Table with a Rosemary Branch in the middle, and Bay Leaves round the Dish sides, eat it with Mustard.

116. To stew Eels.

Take them without their heads, flay them and cut them in pieces, then fill a Posnet with them, and set them all on end one by one close to one another, and put in so much White Wine and Water as will cover them, then put in good store of Currans to them, whole Spice, sweet herbs, and a little Salt, cover them and let them stew, and when they are very tender, put in some Butter, and so shake them well, and serve them upon Sippets; Garnish your Dish with Orange or Limon and raw Parsley.

117. To make a Herring Pie.

Take four of the best pickled Herrings, and skin them, then split them and bone them, then having your Pie in readiness with Butter in the bottom, then lay your Herrings in halves into your Pie one lay of them, then put in Raisins, Currans and Nutmeg, and a little Sugar, then lay in more Butter, then more Herrings, Fruit and Spice, and more Butter, and so close it, and bake it; your Herrings must be well watered.

118. To rost a Pike and to lard it.

Take a large Pike, and scale it, gut it, and wash it clean, then lard it on the back with pickled Herring and Limon Pill, then spit it and lay it down to the fire to rost, bast it often with Claret Wine and Butter, when it is enough, make Sauce for it with Claret Wine and Butter, and serve it in.

119. To boil fresh Salmon.

Take a Joll or a Tail of fresh Salmon, then take Vinegar and Water, Salt and whole Spice, and boil them together, then put in your Salmon, and when it is boiled, take some Butter and some of the Liquor with an Anchovie or two, and a little white Wine and a quart of Shrimps out of their Shells, heat these together, and so Dish your Salmon, and pour this over it.

Garnish your Dish with Shrimps and Anchovies, and Slices of Limon.

120. To boil a Cods Head.

Boil Wine, Water and Salt together, with whole Spice and sweet herbs, and a little Horse-Radish Root, then put in your Cods head, and boil it very well, then drain it well from the Water, and lay it in a dish over a Chafingdish of Coals:

Then take some of the Liquor and two Anchovies, some butter and some Shrimps, heat them over the fire, and pour over it, then poach some Eggs and lay over it, and also about the Brims of the Dish; Garnish your Dish with Limon and Barberries, so serve it to the Table very hot:

Thus you may do Haddocks or Whitings, or any other fresh Fish you like best.

121. To make Olives of Veal.

Take thin slices of a Leg of Veal, and have ready some Suet finely shred, some Currans, beaten Spice, sweet herbs, and hard yolks of Eggs, and a little salt mixed well together, then strew it upon the insides of your slices of Meat, and roul them up hard, and make them fast with a scure, so spit them and roste them, baste them with Butter, and serve them in with Vinegar, Butter and Sugar.

122. To make an Olive Pie.

Having your Paste in readiness with Butter in the bottom, lay in some of the forenamed Olives, but not fastned with a Scure, then put in Currans, hard Eggs, and sweet Butter, with some herbs shred fine; be sure you cover it well with Butter, and put in a little white Wine and Sugar, and close it, and bake it, eat it hot or cold, but hot is better.

123. To make a Ball to take Stains out of Linnen, which many times happens by Cooking or Preserving.

Take four Ounces of hard white Sope, beat it in a Mortar, with two small Limons sliced, and as much Roch Allom as a Hazle Nut, when they are beaten well together, make it up in little Balls, rub the stain therewith and then wash it in warm water, till you see it be quite out.

124. To make a fine Pomander.

Take two Ounces of Laudanum, of Benjamin and Storax one Ounce, Musk six gr. as much of Civet, as much of Ambergreece, of Calamus Aromaticus, and Lignum Aloes, of each the weight of a Groat, beat all these in a hot Mortar and with a hot Pestel, till it come to a perfect Paste, then take a little Gum Dragon steeped in Rosewater, and rub your hand withal, and make it up with speed, and dry them, but first make them into what shapes you please, and print them.

125. A very fine washing-Ball.

Take three Ounces of Orrice, half an Ounce of Cypress-wood, 2 Ounces of Calamus Aromaticus, 1 ounce of Damask-Rose leaves, 2 Ounces of Lavender-flowers, a quarter of an Ounce of Cloves, beat all these and searce them fine, then take two pounds and an half of Castile Sope dissolved in Rose water, and beat all these forenamed things with the Sope in a Mortar, and when they are well incorporated, make it into Balls, and keep them in a Box with Cotton as long as you please.

126. To make French Broth called Kink.

Take a leg of Beef and set it over the fire with a good quantity of fair water, when it boils, scum it, and what meat soever you have to dress that day, either of Fowl or small meat, put it all into this Liquor and parboil it, then take out those small meats, and put in some French Barley, and some whole Spice, one Clove or two of Garlick, and a handful of Leeks, and some Salt; when it is boiled enough, pour it from the Barley, and in put a little Saffron; so serve it in; and garnish your Dish with sliced Oranges or Limons, and put a little of the juice therein.

127. To make Broth of a Lambs Head.

Boil it with as much water as will cover it, with whole Spice, and a little Salt, and a bundle of sweet herbs, then put in strained Oatmeal and Cream, and some Currans, when you take it up, put in Sack and Sugar, then lay the Head in a Dish, and put the Broth to it, and serve it in.

128. To season a Chicken-Pie.

Having your Paste rolled thin, and laid into your baking-pan, lay in some Butter, then lay in your Chickens quartered, and seasoned with Pepper, Nutmeg and a little Salt, then put in Raisins, Currans, and Dates, then lay Butter on the top, close it and bake it, then cut it up, and put in Clouted Cream, Sack and Sugar.

129. To make an Herb Pie.

Take Spinage, hard Lettice, and a few sweet herbs, pick them, wash them, and shred them, and put them into your Pie with Butter, and Nutmeg and Sugar, and a little Salt, to close it and bake it, then draw it and open it, and put in Clouted Cream; Sack and Sugar, and stir it well together, and serve it in.

130. To roste Lobsters.

Take two fair Lobsters alive, wash them clean, and stop the holes as you do to boil, then fasten them to a Spit, the insides together; make a good fire, and strew Salt on them, and that will kill them quickly, bast them with Water and Salt till they be very red, then have ready some Oysters stewed and cut small; put them into a Dish with melted Butter beaten thick with a little water, then take a few spoonfuls of the Liquor of the stewed Oysters, and dissolve in it two Anchovies, then put it to the melted Butter, then take up your Lobsters, and crack the shells that they may be easie to open.

131. To make a Pumpion Pie.

Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the bottom some sharp Apples; when it is baked, butter it and serve it in.

132. To make an Artichoke Pudding.

Boil a quart of Cream with whole Spice, then put in half a pound of sweet Almonds blanched, and beaten with Rosewater; when they have boiled well, take it from the fire, and take out the Spice, when it is almost cold, put in the yolks of ten Eggs, some Marrow and some bottoms of Artichokes, then sweeten it with Sugar and put in a little Salt, then butter a Dish, and bake it in it, serve it to the Table stuck full of blanched Almonds, and fine Sugar strewed over it.

133. To pickle Sprats like Anchovies.

Take a Peck of the biggest Sprats without their heads, and salt them a little over night, then take a Pot or Barrel, and lay in it a Lay of Bay salt, and then a lay of Sprats, and a few Bay leaves, then salt again; thus do till you have filled the Vessel, put in a little Limon Pill also among your Bay leaves, then cover the Vessel and pitch it, that no Air get in, set it in a cool Cellar, and once in a week turn it upside down; in three Months you may eat of them.

134. To keep Artichokes all the Year.

Gather your Artichokes with long stalks, and then cut off the stalks close to them, then boil some water, with good Pears and Apples sliced thin, and the Pith of the great stalks, and a Quince or two quartered to give it a relish; when these have boiled a while, put in your Artichokes, and boil all together till they be tender, then take them up and set them to cool, then boil your Liquor well and strain it, when your Artichokes be cold, put them into your Barrel, and when the Liquor is cold, pour it over them, so cover it close that no Air get in.

135. To make Pasty of a Joll of Ling.

Make your Crust with fine Flower, Butter, cold Cream, and two yolks of
Eggs:

Roul it thin and lay it in your Bake-pan, then take part of a Joll of Ling well boiled, and pull it all in Bits, then lay some Butter into your Pasty and then the Ling, then some grated Nutmeg, sliced Ginger, Cloves and Mace, Oysters, Muscles, Cockles, and Shrimps, the yolks of raw Eggs, a few Comfits perfumed, Candied Orange Pill, Citron Pill, and Limon Pill, with Eringo Roots:

Then put in white Wine, and good store of Butter, and put on a thick lid, when it is baked, open it, and let out the steam.

136. To make French Servels.

Take cold Gammon of Bacon, fat and lean together, cut it small as for Sausages, season it with Pepper, Cloves and Mace, and a little Shelots, knead it into a Paste with the yolks of Eggs, and fill some Bullocks Guts with it, and boil them; but if you would have them to keep, then do not put in Eggs.

When you have filled the Guts, boil them, and hang them up, and when you would eat them, serve them in thin slices with a Sallad.

137. To make a Pallat Pie.

Take Oxe Pallats and boil them so tender that you may run a straw through them; to three Palates take six Sheeps tongues boiled tender and peeled, three sweet-Breads of Veal, cut all these in thin slices, then having your Pie ready, and Butter in the bottom, lay in these things, first seasoned with Pepper, Salt and Nutmeg, and Thyme and Parsley shred small, and as the Season of the year is, put into it Asparagus, Anchovies, Chesnuts, or what you please else, as Candied Orange Pill, Limon Pill, or Citron Pill, with Eringo roots, and yolks of hard Eggs, some Marrow and some Oysters, then lay in good store of Butter on the top, so close it and bake it, then put in white Wine, buter, the yolks of Eggs, and Vinegar and Sugar; heat them together over the fire, and serve it in.

138. To make Sauce for Fowles or Mutton.

Take Claret Wine, Vinegar, Anchovies, Oisters, Nutmeg, Shelot, Gravie of Mutton or Beef, sweet Butter, Juice of Limon, and a little Salt, and if you please Orange or Limon Pill.

139. To make Oat-Cakes.

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

140. To make a rare Lamb Pie.

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

141. To fry Garden Beans.

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

142. To make a Sorrel Sallad.

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

143. To make good cold Sallads of several things.

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

144. To make the best sort of Pippin Paste.

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

145. To make Sauce for a Leg of Veal rosted.

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

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

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

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

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

148. To make little Pasties with sweet Meats to fry.

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

149. To boil a Capon on the French fashion.

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

150. To Souce a Pike, Carp or Bream.

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

151. To boil a Gurnet on the French fashion.

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

152. To rost a Leg of Mutton on the French fashion.

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

153. To rost a Neats tongue.

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

154. To boil Pigeons with Rice.

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

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

155. To boil a Rabbit.

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

156. To boil a Teal or Wigeon.

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

157. To boil Chickens or Pigeons with Goosberries or Grapes.

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

158. A made Dish of Rabbits Livers.

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

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

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

160. A Friday Pie without Fish or Flesh.

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

161. To make Umble Pies.

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

162. To bake Chickens with Grapes.

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

163. To make a good Quince-Pie.

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

164. To make Tarts of Pippins.

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

165. To make a good pie of Beef.

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

166. To bake a Swan.

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

167. To bake a Turkey or Capon.

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

168. To make Fritters.

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

169. To bake Woodcocks, Black-birds Sparrows or Larks.

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

170. To bake a Goose.

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

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

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

172. To make blanched Manchet.

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

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

173. To make a sierced Pudding.

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

174. To make a Fricasie of Eggs.

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

175. To make a Cambridge_-Pudding._

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

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

176. To make a Pudding of Goose Blood.

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

177. To make Liver Puddings.

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

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

178. To make a Chiveridge Pudding.

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