,,english ,,housewifry ,,exemplified ,in above ,,four ,,hundred ,,and ,,fifty ,,receipts1 ,giving ,,directions in most ,,parts of ,,cookery2 ,and how to prepare various ,,sorts of ,,soops1 ,,cakes1 ,,made-,,dishes1 ,,creams1 ,,pastes1 ,,jellies1 ,,pickles1 ,,made-,,wines1 c4 ,with ,,cuts for the orderly placing the ,,dishes and ,,courses2 also ,bills of ,fare for every ,month in the ,year2 and an alphabetical ,,index to the ,whole4 ,a ,,book necessary for ,mistresses of ,families1 higher and lower ,women ,servants1 and confined to ,things ,,useful1 ,,substantial and ,,splendid1 and calculated for the ,preservation of ,,health1 and upon the ,measures of ,frugality1 being the ,result of thirty ,years ,practice and ,experience4 ,by ,,elizabeth ,,moxon4 ,,with ,an ,,appendix ,,containing1 ,upwards of ,sixty ,,receipts1 of the most valuable ,kind1 communicated to the ,publisher by several ,gentlewomen in the ,neighbourhood1 distinguished by their extraordinary ,skill in ,,housewifry4 ,,the ,,returns ,,of ,,spiritual ,,comfort and ,,grief1 ,in a ,devout ,,soul4 ,represented by an ,intercourse of ,letters to the ,right ,honourable ,lady ,,letice1 ,countess of ,falkland1 in her ,life ,time4 ,publish'd for the ,benefit and ,ease of all who labour under ,spiritual ,afflictions4 #agfd4 ,,the ,,preface ,it is not doubted but the candid ,reader will find the following ,,book in correspondence with the title1 which will supersede the necessity of any other recommendation that might be given it4 ,as the complier of it engaged in the undertaking at the instance and importunity of many persons of eminent account and distinction1 so she can truly assure them1 and the world1 that she has acquitted herself with the utmost care and fidelity4 ,and she entertains the greater hopes that her performance will meet with the kinder acceptance1 because of the good opinion she has been held in by those1 her ever honour'd friends1 who first excited her to the publication of her ,,book1 and who have been long eye-witnesses of her skill and behaviour in the business of her calling4 ,she has nothing to add1 but her humblest thanks to them1 and to all others with whom she has received favour and encouragement4 ,,english ,,housewifry4 #a4 ,to make ,,vermicelly ,,soop4 ,take a neck of beef1 or any other piece2 cut off some slices1 and fry them with butter 'till they are very brown2 wash your pan out every time with a little of the gravy2 you may broil a few slices of the beef upon a grid-iron3 put all together into a pot1 with a large onion1 a little salt1 and a little whole pepper2 let it stew 'till the meat is tender1 and skim off the fat in the boiling2 them strain it into your dish1 and boil four ounces of vermicelly in a little of the gravy 'till it is soft3 ,add a little stew'd spinage2 then put all together into a dish1 with toasts of bread2 laying a little vermicelly upon the toast4 ,garnish your dish with creed rice and boil'd spinage1 or carrots slic'd thin4 #b4 ,,cucumber ,,soop4 ,take a houghil of beef1 break it small and put it into a stew-pan1 with part of a neck of mutton1 a little whole pepper1 an onion1 and a little salt2 cover it with water1 and let it stand in the oven all night1 then strain it and take off the fat2 pare six or eight middle-siz'd cucumbers1 and slice them not very thin1 stew them in a little butter and a little whole pepper2 take them out of the butter and put 'em in the gravy4 ,garnish your dish with raspings of bread1 and serve it up with toasts of bread or ,french roll4 #c4 ,to make ,,hare ,,soop4 ,cut the hare into small pieces1 wash it and put it into a stew-pan1 with a knuckle of veal2 put in it a gallon of water1 a little salt1 and a handful of sweet herbs2 let it stew 'till the gravy be good2 fry a little of the hare to brown the soop2 you may put in it some crusts of write bread among the meat to thicken the soop2 put it into a dish1 with a little stew'd spinage1 crisp'd bread1 and a few forc'd-meat balls4 ,garnish your dish with boil'd spinage and turnips1 cut it in thin square slices4 #d4 ,to make ,green ,,pease ,,soop4 ,take a neck of mutton1 and a knuckle of veal1 make of them a little good gravy2 then take half a peck of the greenest young peas1 boil and beat them to a pulp in a marble mortar2 then put to them a little of the gravy2 strain them through a hair sieve to take out all the pulp2 put all together1 with a little salt and whole pepper2 then boil it a little1 and if you think the soop not green enough1 boil a handful of spinage very tender1 rub it through a hair-sieve1 and put into the soop with one spoonful of wheat-flour1 to keep it from running3 ,you must not let it boil after the spinage is put in1 it will discolour it2 then cut white bread in little diamonds1 fry them in butter while crisp1 and put it into a dish1 with a few whole peas4 ,garnish your dish with creed rice1 and red beet-root4 ,you may make asparagus-soop the same way1 only add tops of asparagus1 instead of whole pease4 #e4 ,to make ,,onion ,,soop4 ,take four or five large onions1 pill and boil them in milk and water whilst tender1 7shifting them two or three times in the boiling7 beat 'em in a marble mortar to a pulp1 and rub them thro' a hair-sieve1 and put them into a little sweet gravy2 then fry a few slices of veal1 and two or three slices of lean bacon2 beat them in a marble mortar as small as forc'd-meat2 put it into your stew-pan with the gravy and onions1 and boil them2 mix a spoonful of wheat-flour with a little water1 and put it into the soop to keep it from running2 strain all through a cullender1 season it to your taste2 then put into the dish a little spinage stew'd in butter1 and a little crisp bread2 so serve it up4 #f4 ,common ,,pease ,,soop in ,winter4 ,take a quart of good boiling pease which put into a pot with a gallon of soft water whilst cold2 add thereto a little beef or mutton1 a little hung beef or bacon1 and two or three large onions2 boil all together while your soop is thick2 salt it to your taste1 and thicken it with a little wheat-flour2 strain it thro' a cullender1 boil a little sellery1 cut it in small pieces1 with a little crisp bread1 and crisp a little spinage1 as you would do parsley1 then put it in a dish1 and serve it up4 ,garnish your dish with raspings of bread4 #g4 ,to make ,,pease ,,soop in ,lent4 ,take a quart of pease1 put them into a pot with a gallon of water1 two or three large onions1 half a dozen anchovies1 a little whole pepper and salt2 boil all together whilst your soop is thick2 strain it into a stew-pan through a cullender1 and put six ounces of butter 7work'd in flour7 into the soop to thicken it2 also put in a little boil'd sellery1 stew'd spinage1 crisp bread1 and a little dry'd mint powdered2 so serve it up4 #h4 ,,craw-,,fish ,,soop4 ,take a knuckle of veal1 and part of a neck of mutton to make white gravy1 putting in an onion1 a little whole pepper and salt to your taste2 then take twenty crawfish1 boil and beat them in a marble mortar1 adding thereto alittlee of the gravy2 strain them and put them into the gravy2 also two or three pieces of white bread to thicken the soop2 boil twelve or fourteen of the smallest craw-fish1 and put them whole into the dish1 with a few toasts1 or ,french roll1 which you please2 so serve it up4 ,you may make lobster soop the same way1 only add into the soop the seeds of the lobster4 #i4 ,to make ,,scotch ,,soop4 ,take a houghil of beef1 cut it in pieces1 with part of a neck of mutton1 and a pound of ,french barley2 put them all into your pot1 with six quarts of water2 let it boil 'till the barley be soft1 then put in a fowl2 as soon as 'tis enough put in a handful of red beet leaves or brocoli1 a handful of the blades of onions1 a handful of spinage1 washed and shred very small2 only let them have a little boil1 else it will spoil the greenness4 ,serve it up with the fowl in a dish1 garnish'd with raspings of bread4 #aj4 ,to make ,,soop without ,water4 ,take a small leg of mutton1 cut it in slices1 season it with a little pepper and salt2 cut three middling turnips in round pieces1 and three small carrots scrap'd and cut in pieces1 a handful of spinage1 a little parsley1 a bunch of sweet herbs1 and two or three cabbage lettice2 cut the herbs pretty small1 lay a row of meat and a row of herbs2 put the turnips and carrots at the bottom of the pot1 with an onion1 lay at the top half a pound of sweet butter1 and close up the pot with coarse paste2 them put the pot into boiling water1 and let it boil for four hours2 or in a slow oven1 and let it stand all night2 when it is enough drain the gravy from the meat1 skim off the fat1 then put it into your dish with some toasts of bread1 and a little stew'd spinage2 to serve it up4 #aa4 ,to stew a ,,brisket of ,,beef4 ,take the thin part of a brisket of beef1 score the skin at the top2 cross and take off the under skin1 then take out the bones1 season it highly with mace1 a little salt1 and a little whole pepper1 rub it on both sides1 let it lay all night1 make broth of the bones1 skim the fat clean off1 put in as much water as will cover it well1 let it stew over a slow fire four or five hours1 with a bunch of sweet herbs and an onion cut in quarters2 turn the beef over every hour1 and when you find it tender take it out of the broth and drain it very well1 having made a little good strong gravy4 ,a ragoo with sweet-breads cut into pieces1 pullets tenderly boil'd and cut in long pieces2 take truffles and morels1 if you have any mushrooms1 with a little claret1 and throw in your beef1 let it stew a quarter of an hour in the ragoo1 turning it over sometimes1 then take out your beef1 and thicken your ragoo with a lump of butter and a little flour4 ,garnish your dish with horse-radish and pickles1 lay the ragoo round your beef1 and a little upon the top2 so serve it up4 #ab4 ,to stew a ,,rump of ,,beef4 ,take a fat rump of young beef and cut off the fag end1 lard the low part with fat bacon1 and stuff the other part with shred parsley2 put it into your pan with two or three quarts of water1 a quart of ,claret1 two or three anchovies1 an onion1 two or three blades of mace1 a little whole pepper1 and a bunch of sweet herbs2 stew it over a slow fire five or six hours1 turning it several times in the stewing1 and keep it close cover'd2 when your beef is enough take from it the gravy1 thicken part of it with a lump of butter and flour1 and put it upon the dish with the beef4 ,garnish the dish with horse-radish and red-beet root4 ,there must be no salt upon the beef1 only salt the gravy to your taste4 ,you may stew part of a brisket1 or an ox cheek the same way4 #ac4 ,to make ,,olives of ,,beef4 ,take some slices of a rump 7or any other tender piece7 of beef1 and beat them with a paste pin1 season them with nutmeg1 pepper and salt1 and rub them over with the yolk of an egg2 make a little forc'd-meat of veal1 beef-suet1 a few bread crumbs1 sweet-herbs1 a little shred mace1 pepper1 salt1 and two eggs1 mixed all together2 take two or three slices of the beef1 according as they are in bigness1 and a lump of forc'd-meat the size of an egg2 lay your beef round it1 and roll it in part of a kell of veal1 put it into an earthen dish1 with a little water1 a glass of claret1 and a little onion shred small2 lay upon them a little butter1 and bake them in an oven about an hour2 when they come out take off the fat1 and thicken the gravy with a little butter and flour2 six of them is enough for a side dish4 ,garnish the dish with horseradish and pickles4 ,you may make olives of veal the same way4 #ad4 ,to fry ,,beef-,,steaks4 ,take your beef steaks and beat them with the back of a knife1 fry them in butter over a quick fire1 that they may be brown before they be too much done2 when they are enough put them into an earthen pot whilst you have fry'd them all2 pour out the fat1 and put them into your pan with a little gravy1 an onion shred very small1 a spoonful of catchup and a little salt2 thicken it with a little butter and flour1 the thickness of cream4 ,garnish your dish with pickles4 ,beef-steaks are proper for a side-dish4 #ae4 ,,beef-,,steaks another ,way4 ,take your beef-steaks and beat them with the back of a knife1 strow them over with a little pepper and salt1 lay them on a grid-iron over a clear fire1 turning 'em whilst enough2 set your dish over a chafing-dish of coals1 with a little brown gravy2 chop an onion or ,shalot as small as pulp1 and put it amongst the gravy2 7if your steaks be not over much done1 gravy will come therefrom27 put it on a dish and shake it all together4 ,garnish your dish with shalots and pickles4 #af4 ,a ,,shoulder of ,,mutton forc'd4 ,take a pint of oysters and chop them1 put in a few bread-crumbs1 a little pepper1 shred mace1 and an onion1 mix them all together1 and stuff your mutton on both sides1 then roast it at a slow fire1 and baste it with nothing but butter2 put into the dripping-pan a little water1 two or three spoonfuls of the pickle of oysters1 a glass of claret1 an onion shred small1 and an anchovy2 if your liquor waste before your mutton is enough1 put in a little more water2 when the meat is enough1 take up the gravy1 skim off the fat1 and thicken it with flour and butter2 then serve it up4 ,garnish your dish with horse-radish and pickles4 #ag4 ,to stew a ,,fillet of ,,mutton4 ,take a fillet of mutton1 stuff it the same as for a shoulder1 half roast it1 and put it into a stew pan with a little gravy1 a jill of claret1 an anchovy1 and a shred onion2 you may put in a little horse-radish and some mushrooms2 stew it over a slow fire while the mutton is enough2 take the gravy1 skim off the fat1 and thicken it with flour and butter2 lay forc'd-meat-balls round the mutton4 ,garnish your dish with horse-radish and mushrooms4 ,it is proper either for a side-dish or bottom dish2 if you have it for a bottom-dish1 cut your mutton into two fillets4 #ah4 ,to ,collar a ,breast of ,,mutton4 ,take a breast of mutton1 bone it1 and season it with nutmeg1 pepper and salt1 rub it over with the yolk of an egg2 make a little forc'd-meat of veal or mutton1 chop it with a little beef-suet1 a few bread-crumbs1 sweet herbs1 an onion1 pepper and salt1 a little nutmeg1 two eggs1 and a spoonful or two of cream2 mix all together and lay it over the mutton1 roll it up and bind it about with course inkle2 put it into an earthen dish with a little water1 dridge it over with flour1 and lay upon it a little butter2 it will require two hours to bake it4 ,when it is enough take up the gravy1 skim off the fat1 put in an anchovy and a spoonful of catchup1 thicken it with flour and butter2 take the inkle from the mutton and cut it into three or four rolls2 pour the sauce upon the dish1 and lay about it forc'd-meat-balls4 ,garnish your dish with pickles4 #ai4 ,to ,collar a ,breast of ,,mutton another ,way4 ,take a breast of mutton1 bone it1 and season it with nutmeg1 pepper and salt2 roll it up tight with coarse incle and roast it upon a spit2 when it is enough lay it whole upon the dish4 ,then take four or six cucumbers1 pare them and cut them in slices1 not very thin2 likewise cut three or four in quarters length way1 stew them in a little brown gravy and a little whole pepper2 when they are enough thicken them with flour and butter the thickness of cream2 so serve it up4 ,garnish your dish with horse-radish4 #bj4 ,to ,carbonade a ,breast of ,,mutton4 ,take a breast of mutton1 half bone it1 nick it cross1 season it with pepper and salt2 then broil it before the fire whilst it be enough1 strinkling it over with bread-crumbs2 let the sauce be a little gravy and butter1 and a few shred capers2 put it upon the dish with the mutton4 ,garnish it with horse-radish and pickles4 ,this is proper for a side-dish at noon1 or a bottom-dish at night4 #ba4 ,a ,chine of ,,mutton roasted1 with stew'd ,,sellery4 ,take a loyn of mutton1 cut off the thin part and both ends1 take off the skin1 and score it in the roasting as you would do pork2 then take a little sellery1 boil it1 and cut it in pieces about an inch long1 put to it a little good gravy1 while pepper and salt1 two or three spoonfuls of cream and a lump of butter1 so thicken it up1 and pour it upon your dish with your mutton4--,this is proper for a side-dish4 #bb4 ,,mutton-,,chops4 ,take a leg of mutton half-roasted1 when it is cold cut it in thin pieces as you would do any other meat for hashing1 put it into a stew-pan with a little water or small gravy1 two or three spoonfuls of claret1 two or three shalots shred1 or onions1 and two or three spoonfuls of oyster pickle2 thicken it up with a little flour1 and so serve it up4 ,garnish your dish with horse-radish and pickles4 ,you may do a shoulder of mutton the same way1 only boil the blade-bone1 and lie in the middle4 #bc4 ,a forc'd ,,leg of ,,mutton4 ,take a leg of mutton1 loose the skin from the meat1 be careful you do not cut the skin as you loosen it2 then cut the meat from the bone1 and let the bone and skin hang together1 chop the meat small1 with a little beef-suet1 as you would do sausages2 season it with nutmeg1 pepper and salt1 a few bread-crumbs1 two or three eggs1 a little dry'd sage1 shred parsley and lemon-peel2 then fill up the skin with forc'd-meat1 and lay it upon an earthen dish2 lay upon the meat a little flour and butter1 and a little water in the dish2 it will take an hour and a half baking2 when you dish it up lay about it either mutton or veal chollops1 with brown gravy sauce4 ,garnish your dish with horse-radish and lemon4 ,you may make a forc'd leg of lamb the same way4 #bd4 ,to make ,,french ,,cutlets of ,,mutton4 ,take a neck of mutton1 cut it in joints1 cut off the ends of the long bones1 then scrape the meat clean off the bones about an inch1 take a little of the inpart of the meat of the cutlets1 and make it into forc'd-meat2 season it with nutmeg1 pepper1 and salt2 then lay it upon your cutlets1 rub over them the yolk of an egg to make it stick2 chop a few sweet herbs1 and put to them a few bread-crumbs1 a little pepper and salt1 and strew it over the cutlets1 and wrap them in double writing-paper2 either broil them before the fire or in an oven1 half an hour will do them2 when you dish them up1 take off the out-paper1 and set in the midst of the dish a little brown gravy in a china-bason2 you may broil them without paper if you please4 #be4 ,to fry ,,mutton ,,steaks4 ,take a loyn of mutton1 cut off the thin part1 then cut the rest into steaks1 and flat them with a bill1 season them with a little pepper and salt1 fry them in butter over a quick fire2 as you fry them put them into a stew-pan or earthen-pot1 whilst you have fried them all2 then pour the fat out of the pan1 put in a little gravy1 and the gravy that comes from the steaks1 with a spoonful of claret1 an anchovy1 and an onion or a shalot shred2 shake up the steaks in the gravy1 and thicken it with a little flour2 so serve them up4 ,garnish your dish with horse radish and shalots4 #bf4 ,to make artificial ,,venison of ,,mutton4 ,take a large shoulder of mutton1 or a middling fore quarter1 bone it1 lay it in an earthen dish1 put upon it a pint of claret1 and let it lie all night2 when you put it into your pasty-pan or dish1 pour on the claret that it lay in1 with a little water and butter2 before you put it into your pasty-pan1 season it with pepper and salt2 when you make the pasty lie no paste in the bottom of the dish4 #bg4 ,how to brown ,ragoo a ,,breast of ,,veal4 ,take a breast of veal1 cut off both the ends1 and half roast it2 then put it into a stew-pan1 with a quart of brown gravy1 a spoonful of mushroom-powder1 a blade or two of mace1 and lemon-peel2 so let it stew over a slow fire whilst your veal is enough2 then put in two or three shred mushrooms or oysters1 two or three spoonfuls of white wine2 thicken up your sauce with flour and butter2 you may lay round your veal some stew'd morels and truffles2 if you have none1 some pallets stew'd in gravy1 with artichoke-bottoms cut in quarters1 dipt in eggs and fry'd1 and some forc'd-meat-balls2 you may fry the sweet-bread cut in pieces1 and lay over the veal1 or fry'd oysters2 when you fry your oysters you must dip them in egg and flour mixed4 ,garnish your dish with lemon and pickles4 #bh4 ,a ,herico of a ,,breast of ,,veal1 ,french ,way4 ,take a breast of veal1 half roast it1 then put it into a stew-pan1 with three pints of brown gravy2 season your veal with nutmeg1 pepper and salt2 when your veal is stew'd enough1 you may put in a pint of green peas boil'd4 ,take six middling cucumbers1 pare and cut them in quarters long way1 also two cabbage-lettices1 and stew them in brown gravy2 so lay them round your veal when you dish it up1 with a few forc'd-meat-balls and some slices of bacon4 ,garnish your dish with pickles1 mushrooms1 oysters and lemons4 #bi4 ,to roll a ,,breast of ,,veal4 ,take a breast of veal1 and bone it1 season it with nutmeg1 pepper and salt1 rub it over with the yolk of an egg1 and strew it over with sweet herbs shred small1 and some slices of bacon1 cut thin to lie upon it1 roll it up very tight1 bind it with coarse inkle1 put it into an earthen dish with a little water1 and lay it upon some lumps of butter2 strew a little seasoning on the outside of your veal1 it will take two hours baking2 when it is baked take off the inkle and cut it in four rolls1 lay it upon the dish with a good brown gravy-sauce3 lay about your veal the sweet-bread fry'd1 some forc'd-meat-balls1 a little crisp bacon1 and a few fry'd oysters if you have any2 so serve it up4 ,garnish your dish with pickles and lemon4 #cj4 ,a stew'd ,,breast of ,,veal4 ,take the fattest and whitest breast of veal you can get1 cut off both ends and boil them for a little gravy2 take the veal and raise up the thin part1 make a forc'd-meat of the sweet-bread boil'd1 a few bread-crumbs1 a little beef-suet1 two eggs1 pepper and salt1 a spoonful or two of cream1 and a little nutmeg1 mix'd all together2 so stuff the veal1 skewer the skin close down1 dridge it over with flour1 tie it up in a cloth1 and boil it in milk and water about an hour4 ,for the sauce take a little gravy1 about a jill of oysters1 a few mushrooms shred1 a little lemon shred fine1 and a little juice of lemon2 so thicken it up with flour and butter2 when you dish it up pour the same over it2 lay over it a sweet-bread or two cut in slices and fry'd1 and fry'd oysters4 ,garnish your dish with lemon1 pickles and mushrooms4 ,this is proper for a top dish either at noon or night4 #ca4 ,to stew a ,,fillet of ,,veal4 ,take a leg of the best whye veal1 cut off the dug and the knuckle1 cut the rest into two fillets1 and take the fat part and cut it in pieces the thickness of your finger2 you must stuff the veal with the fat2 make the hole with a penknife1 draw it thro' and skewer it round2 season it with pepper1 salt1 nutmeg1 and shred parsley2 then put it into your stew-pan1 with half a pound of butter1 7without water7 and set it on your stove2 let it boil very slow and cover it close up1 turning it very often2 it will take about two hours in stewing2 when it is enough pour the gravy from it1 take off the fat1 put into the gravy a pint of oysters and a few capers1 a little lemon-peel1 a spoonful or two of white wine1 and a little juice of lemon2 thicken it with butter and flour the thickness of cream2 lay round it forc'd-meat-balls and oysters fry'd1 and so serve it up4 ,garnish your dish with a few capers and slic'd lemon4 #cb4 ,to make ,,scotch ,,collops4 ,take a leg of veal1 take off the thick part and cut in thin slices for collops1 beat them with a paste-pin 'till they be very thin2 season them with mace1 pepper and salt2 fry them over a quick fire1 not over brown2 when they are fried put them into a stew-pan with a little gravy1 two or three spoonfuls of white wine1 two spoonfuls of oyster-pickle if you have it1 and a little lemon-peel2 then shake them over a stove in a stew-pan1 but don't let them boil over much1 it only hardens your collops2 take the fat part of your veal1 stuff it with forc'd-meat1 and boil it2 when it is boiled lay it in the middle of your dish with the collops2 lay about your collops slices of crisp bacon1 and forc'd-meat-balls4 ,garnish your dish with slices of lemon and oysters1 or mushrooms4 #cc4 ,to make ,,veal ,,cutlets4 ,take a neck of veal1 cut it in joints1 and flatten them with a bill2 cut off the ends of the bones1 and lard the thick part of the cutlets with four or five bits of bacon2 season it with nutmeg1 pepper and salt2 strew over them a few bread crumbs1 and sweet herbs shred fine2 first dip the cutlets in egg to make the crumbs stick1 then broil them before the fire1 put to them a little brown gravy sauce1 so serve it up4 ,garnish your dish with lemon4 #cd4 ,,veal ,,cutlets another ,way4 ,take a neck of veal1 cut it in joints1 and flat them as before1 and cut off the ends of the long bones2 season them with a little pepper1 salt and nutmeg1 broil them on a gridiron1 over a slow fire2 when they are enough1 serve them up with brown gravy sauce and forc'd-meat-balls4 ,garnish your dish with lemon4 #ce4 ,,veal ,,cutlets another ,way4 ,take a neck of veal and cut it in slices1 flatten them as before1 and cut off the ends of the long bones2 season the cutlets with pepper and salt1 and dridge over them some flour2 fry them in butter over a quick fire2 when they are enough put from them the fat they were fried in1 and put to them a little small gravy1 a spoonful of catchup1 a spoonful of white wine or juice of lemon1 and grate in some nutmeg2 thicken them with flour and butter1 so serve them up4 ,garnish your dish as before4 #cf4 ,to ,collar a ,,calf',s ,,head to eat hot4 ,take a large fat head1 and lay it in water to take out the blood2 boil it whilst the bones will come out2 season it with nutmeg1 pepper and salt2 then wrap it up round with a large lump of forc'd-meat made of veal2 after which wrap it up tight in a veal kell before it is cold1 and take great care that you don't let the head break in two pieces2 then bind it up with a coarse inkle1 lay it upon an earthen dish1 dridge it over with flour1 and lay over it a little butter1 with a little water in the dish2 an hour and a half will bake it2 when it is enough take off the inkle1 cut it in two length ways1 laying the skin-side uppermost2 when you lay it upon your dish you must lay round it stew'd pallets and artichoke-bottoms fry'd with forc'd-meat-balls2 put to it brown gravy-sauce2 you may brown your sauce with a few truffles or morels1 and lay them about your veal4 ,garnish your dish with lemon and pickle4 #cg4 ,to ,collar a ,,calf',s ,,head to eat cold4 ,you must be a calf's head with the skin on1 split it and lay it in water1 take out the tongue and eyes1 cut off the groin ends1 then tie it up in a cloth and boil it whilst the bones come out2 when it is enough lay it on a table with the skin-side uppermost1 and pour upon it a little cold water2 then take off the hair and cut off the ears2 mind you do not break the head in two1 turn it over and take out the bones2 salt it very well and wrap it round in a cloth very tight1 pin it with pins1 and tie it at both ends1 so bind it up with broad inkle1 then hang it up by one end1 and when it is cold take it out2 you must make for it brown pickle1 and it will keep half a year2 when you cut it1 cut it at the neck4 ,it is proper for a side or middle dish1 either for noon or night4 #ch4 ,to make a ,,calf',s ,,head ,hash4 ,take a calf's head and boil it1 when it is cold take one half of the head and cut off the meat in thin slices1 put it into a stew pan with a little brown gravy1 put to it a spoonful or two of walnut pickle1 a spoonful of catchup1 a little claret1 a little shred mace1 a few capers shred1 or a little mango2 boil it over a stove1 and thicken it with butter and flour2 take the other part of the head1 cut off the bone ends and score it with a knife1 season it with a little pepper and salt1 rub it over with the yolk of an egg1 and strew over a few bread crumbs1 and a little parsley2 then set it before the fire to broil whilst it is brown2 and when you dish up the other part lay this in the midst2 lay about your hash-brain-cakes1 forc'd-meat-balls and crisp bacon4 ,to make ,brain-cakes2 take a handful of bread-crumbs1 a little shred lemon-peel1 pepper1 salt1 nutmeg1 sweet-marjorum1 parsley shred fine1 and the yolks of three eggs2 take the brains and skin them1 boil and chop them small1 so mix them all together2 take a little butter in your pan when you fry them1 and drop them in as you do fritters1 and if they run in your pan put in a handful more of bread-crumbs4 #ci4 ,to hash a ,,calf',s ,,head white4 ,take a calf's head and boil it as much as you would do for eating1 when it is cold cut in thin slices1 and put it into a stew-pan with a white gravy2 then put to it a little shred mace1 salt1 a pint of oysters1 a few shred mushrooms1 lemon-peel1 three spoonful of white wine1 and some juice of lemon1 shake all together1 and boil it over the stove1 thicken it up with a little flour and butter2 when you put it on your dish1 you must put a boil'd fowl in the midst1 and few slices of crisp bacon4 ,garnish your dish with pickles and lemon4 #dj4 ,a ,ragoo of a ,,calf',s ,,head4 ,take two calves' head and boil them as you do for eating1 when they are cold cut off all the lantern part from the flesh in pieces about an inch long1 and about the breadth of your little finger2 put it into your stew-pan with a little white gravy2 twenty oysters cut in two or three pieces1 a few shred mushrooms1 and a little juice of lemon2 season it with shred mace and salt1 let them all boil together over a stove2 take two or three spoonfuls of cream1 the yolks of two or three eggs1 and a little shred parsley1 then put it into a stew-pan2 after you have put the cream in you may shake it all the while2 if you let it boil it will crudle1 so serve it up4 ,garnish your dish with sippets1 lemon1 and a few pickled mushrooms4 #da4 ,to roast a ,,calf',s ,,head to eat like ,pig4 ,take a calf's head1 wash it well1 lay it in an earthen dish1 and cut out the tongue lay it loose under the head in the dish with the brains1 and a little sage and parsley2 rub the head over with the yolk of an egg1 then strew over them a few bread-crumbs and shred parsley1 lay all over it lumps of butter and a little salt1 then set it in the oven2 it will take about an hour and a half baking2 when it is enough take the brains1 sage and parsley2 and chop them together1 put to them the gravy that is in the dish1 a little butter and a spoonful of vinegar1 so boil it up and put it in cups1 and set them round the head upon the dish1 take the tongue and blanch it1 cut it in two1 and lay it on each side the head1 and some slices of crisp bacon over the head1 so serve it up4 #db4 ,,sauce for a ,,neck of ,,veal4 ,fry your veal1 and when fried put in a little water1 an anchovy1 a few sweet herbs1 a little onion1 nutmeg1 a little lemon-peel shred small1 and a little white wine or ale1 then shake it up with a little butter and flour1 with some cockles and capers4 #dc4 ,to boil a ,,leg of ,,lamb1 with the ,,loyn fry'd about it4 ,when your lamb is boil'd lay it in the dish1 and pour upon it a little parsley1 butter and green gooseberries coddled1 then lay your fried lamb round it2 take some small asparagus and cut it small like peas1 and boil it green2 when it is boil'd drain it in a cullender1 and lay it round your lamb in spoonfuls4 ,garnish your dish with gooseberries1 and heads of asparagus in lumps4 ,this is proper for a bottom dish4 #dd4 ,a ,,leg of ,,lamb boil'd with ,,chickens round it4 ,when your lamb is boil'd pour over it parsley and butter1 with coddled gooseberries1 so lay the chickens round your lamb1 and pour over the chickens a little white fricassy sauce4 ,garnish your dish with sippets and lemon4 ,this is proper for a top dish4 #de4 ,a ,fricassy of ,,lamb white4 ,take a leg of lamb1 half roast it1 when it is cold cut it in slices1 put it into a stew-pan with a little white gravy1 a shalot shred fine1 a little nutmeg1 salt1 and a few shred capers2 let it boil over the stove whilst the lamb is enough2 to thicken your sauce1 take three spoonfuls of cream1 the yolks of two eggs1 a little shred parsley1 and beat them well together1 then put it into your stew-pan and shake it whilst it is thick1 but don't let it boil2 if this do not make it thick1 put in a little flour and butter1 so serve it up4 ,garnish your dish with mushrooms1 oysters and lemon4 #df4 ,a brown ,fricassy of ,,lamb4 ,take a leg of lamb1 cut it in thin slices and season it with pepper and salt1 then fry it brown with butter1 when it is fried put it into your stew-pan1 with a little brown gravy1 an anchovy1 a spoonful or two of white wine or claret1 grate in a little nutmeg1 and set it over the stove2 thicken your sauce with flour and butter4 ,garnish your dish with mushrooms1 oysters and lemon4 #dg4 ,to make ,,pig eat like ,,lamb in ,winter4 ,take a pig about a month old and dress it1 lay it down to the fire1 when the skin begins to harden you must take it off by pieces1 and when you have taken all the skin off1 draw it and when it is cold cut it in quarters and lard it with parsley2 then roast it for use4 #dh4 ,how to stew a ,,hare4 ,take a young hare1 wash and wipe it well1 cut the legs into two or three pieces1 and all the other parts the same bigness1 beat them all flat with a paste-pin1 season it with nutmeg and salt1 then flour it over1 and fry it in butter over a quick fire2 when you have fried it put into a stew-pan1 with about a pint of gravy1 two or three spoonfuls of claret and a small anchovy1 so shake it up with butter and flour1 7you must not let it boil in the stew-pan1 for it will make it cut hard7 then serve it up4 ,garnish your dish with crisp parsley4 #di4 ,how to ,jug a ,,hare4 ,take a young hare1 cut her in pieces as you did for stewing1 and beat it well1 season it with the same seasoning you did before1 put it into a pitcher or any other close pot1 with half a pound of butter1 set it in a pot of boiling water1 stop up the pitcher close with a cloth1 and lay upon it some weight for fear it should fall on one side2 it will take about two hours in stewing2 mind your pot be full of water1 and keep it boiling all the time2 when it is enough take the gravy from it1 clear off the fat1 and put her into your gravy in a stew-pan1 with a spoonful or two of white wine1 a little juice of lemon1 shred lemon-peel and mace2 you must thicken it up as you would a white fricassy4 ,garnish your dish with sippets and lemon4 #ej4 ,to roast a ,,hare with a pudding in the belly4 ,when you have wash'd the hare1 nick the legs thro' the joints1 and skewer them on both sides1 which will keep her from drying in the roasting2 when you have skewer'd her1 put the pudding into her belly1 baste her with nothing but butter3 put a little in the dripping pan2 you must not baste it with the water at all3 when your hare is enough1 take the gravy out of the dripping pan1 and thicken it up with a little flour and butter for the sauce4 ,how to make a ,pudding for the ,hare4 ,take the liver1 a little beef-suet1 sweet-marjoram and parsley shred small1 with bread-crumbs and two eggs2 season it with nutmeg1 pepper and salt to your taste1 mix all together and if it be too stiff put in a spoonful or two of cream3 ,you must not boil the liver4 #ea4 ,to make a brown fricassy of ,,rabbets4 ,take a rabbet1 cut the legs in three pieces1 and the remainder of the rabbet the same bigness1 beat them thin and fry them in butter over a quick fire2 when they are fried put them into a stew-pan with a little gravy1 a spoonful of catchup1 and a little nutmeg2 then shake it up with a little flour and butter4 ,garnish your dish with crisp parsley4 #eb4 ,a white fricassy of ,,rabbets4 ,take a couple of young rabbets and half roast them2 when they are cold take off the skin1 and cut the rabbets in small pieces1 7only take the white part7 when you have cut it in pieces1 put it into a stew-pan with white gravy1 a small anchovy1 a little onion1 shred mace and lemon-peel1 set it over a stove1 and let it have one boil1 then take a little cream1 the yolks of two eggs1 a lump of butter1 a little juice of lemon and shred parsley2 put them all together into a stew-pan1 and shake them over the fire whilst they be as white as cream2 you must not let it boil1 if you do it will curdle4 ,garnish your dish with shred lemon and pickles4 #ec4 ,how to make pulled ,,rabbets4 ,take two young rabbets1 boil them very tender1 and take off all the white meat1 and pull off the skin1 then pull it all in shives1 and put it into your stew-pan with a little white gravy1 a spoonful of white wine1 a little nutmeg and salt to your taste2 thicken it up as you would a white fricassy1 but put in no parsley2 when you serve it up lay the heads in the middle4 ,garnish your dish with shred lemon and pickles4 #ed4 ,to dress ,rabbets to look like ,,moor-,,game4 ,take a young rabbet1 when it is cased cut off the wings and the head2 leave the neck of your rabbet as long as you can2 when you case it you must leave on the feet1 pull off the skin1 leave on the claws1 so double your rabbet and skewer it like a fowl2 put a skewer at the bottom through the legs and neck1 and tie it with a string1 it will prevent its flying open2 when you dish it up make the same sauce as you would do for partridges4 ,three are enough for one dish4 #ee4 ,to make white ,scotch ,,collops4 ,take about four pounds of a fillet of veal1 cut it in small pieces as thin as you can1 then take a stew-pan1 butter it well over1 and shake a little flour over it1 then lay your meat in piece by piece1 whilst all your pan be covered2 take two or three blades of mace1 and a little nutmeg1 set your stew-pan over the fire1 toss it up together 'till all your meat be white1 then take half a pint of strong veal broth1 which must be ready made1 a quarter of a pint of cream1 and the yolks of two eggs1 mix all these together1 put it to your meat1 keeping it tossing all the time 'till they just boil up1 then they are enough2 the last thing you do squeeze in a little lemon3 ,you may put in oysters1 mushrooms1 or what you will to make it rich4 #ef4 ,to boil ,,ducks with ,,onion ,,sauce4 ,take two fat ducks1 and season them with a little pepper and salt1 and skewer them up at both ends1 and boil them whilst they are tender2 take four or five large onions and boil them in milk and water1 change the water two or three times in the boiling1 when they are enough chop them very small1 and rub them through a hair-sieve with the back of a spoon1 'till you have rubb'd them quite through1 then melt a little butter1 put in your onions and a little salt1 and pour it upon your ducks4 ,garnish your dish with onions and sippets4 #eg4 ,to stew ,,ducks either wild or tame4 ,take two ducks and half-roast them1 cut them up as you would do for eating1 then put them into a stew-pan with a little brown gravy1 a glass of claret1 two anchovies1 a small onion shred very fine1 and a little salt2 thicken it up with flour and butter1 so serve it up4 ,garnish you dish with a little raw onion and sippets4 #eh4 ,to make a white fricassy of ,,chickens4 ,take two or more chickens1 half-roast them1 cut them up as you would do for eating1 and skin them2 put them into a stew-pan with a little white gravy1 juice of lemon1 two anchovies1 shred mace and nutmeg1 then boil it2 take the yolks of three eggs1 a little sweet cream and shred parsley1 put them into your stew-pan with a lump of butter and a little salt2 shake them all the while they are over the stove1 and be sure you do not let them boil lest they should curdle4 ,garnish your dish with sippets and lemon4 #ei4 ,how to make a brown fricassy of ,,chickens4 ,take two or more chickens1 as you would have your dish in bigness1 cut them up as you do for eating1 and flat them a little with a paste-pin2 fry them a light-brown1 and put them into your stew-pan with a little gravy1 a spoonful or two of white wine1 a little nutmeg and salt2 thicken it up with flour and butter4 ,garnish your dish with sippets and crisp parsley4 #fj4 ,,chickens ,,surprise4 ,take half a pound of rice1 set it over a fire in soft water1 when it is half-boiled put in two or three small chickens truss'd1 with two or three blades of mace1 and a little salt2 take a piece of bacon about three inches square1 and boil it in water whilst almost enough1 then take it out1 pare off the outsides1 and put it into the chickens and rice to boil a little together2 7you must not let the broth be over thick with rice7 then take up your chickens1 lay them on a dish1 pour over them the rice1 cut your bacon in thin slices to lay round your chickens1 and upon the breast of each a slice4 ,this is proper for a side-dish4 #fa4 ,to boil ,,chickens4 ,take four or five small chickens1 as you would have your dish in bigness2 if they be small ones you may scald them1 it will make them whiter2 draw them1 and take out the breast-bone before you scald them2 when you have dress'd them1 put them into milk and water1 and wash them1 truss them1 and cut off the heads and necks2 if you dress them the night before you use them1 dip a cloth in milk and wrap them in it1 which will make them white2 you must boil them in milk and water1 with a little salt2 half an hour or less will boil them4 ,to make ,sauce for the ,,chickens4 ,take the necks1 gizzards and livers1 boil them in water1 when they are enough strain off the gravy1 and put to it a spoonful of oyster-pickle2 take the livers1 break them small1 mix a little gravy1 and rub them through a hair-sieve with the back of a spoon1 then put to it a spoonful of cream1 a little lemon and lemon-peel grated2 thicken it up with butter and flour4 ,let your sauce be no thicker than cream1 which pour upon your chickens4 ,garnish your dish with sippets1 mushrooms1 and slices of lemon4 ,they are proper for a side-dish or a top-dish either at noon or night4 #fb4 ,how to boil a ,,turkey4 ,when your turkey is dress'd and drawn1 truss her1 cut off her feet1 take down the breast-bone with a knife1 and sew up the skin again2 stuff the breast with a white stuffing4 ,how to make the ,stuffing4 ,take the sweet-bread of veal1 boil it1 shred it fine1 with a little beef-suet1 a handful of bread-crumbs1 a little lemon-peel1 part of the liver1 a spoonful or two of cream1 with nutmeg1 pepper1 salt1 and two eggs1 mix all together1 and stuff your turkey with part of the stuffing1 7the rest you may either boil or fry to lay round it7 dridge it with a little flour1 tie it up in a cloth1 and boil it with milk and water3 ,if it be a young turkey an hour will boil it4 ,how to make ,sauce for the ,turkey4 ,take a little small white gravy1 a pint of oysters1 two or three spoonfuls of cream1 a little juice of lemon1 and salt to your taste1 thicken it up with flour and butter1 then pour it over your turkey1 and serve it up2 lay round your turkey fry'd oysters1 and the forc'd-meat4 ,garnish your dish with oysters1 mushrooms1 and slices of lemon4 #fc4 ,how to make another ,sauce for a ,turkey4 ,take a little strong white gravy1 with some of the whitest sellery you can get1 cut it about an inch long1 boil it whilst it be tender1 and put it into the gravy1 with two anchovies1 a little lemon-peel shred1 two or three spoonfuls of cream1 a little shred mace1 and a spoonful of white wine2 thicken it up with flour and butter2 if you dislike the sellery you may put in the liver as you did for chickens4 #fd4 ,how to roast a ,,turkey4 ,take a turkey1 dress and truss it1 then take down the breast-bone4 ,to make ,stuffing for the ,breast4 ,take beef-suet1 the liver shred fine1 and bread-crumbs1 a little lemon-peel1 nutmeg1 pepper and salt to your taste1 a little shred parsley1 a spoonful or two of cream1 and two eggs4 ,put her on a spit and roast her before a slow fire2 you may lard your turkey with fat bacon2 if the turkey be young1 an hour and a quarter will roast it4 ,for the sauce1 take a little white gravy1 an onion1 a few bread-crumbs1 and a little whole pepper1 let them boil well together1 put to them a little flour and a lump of butter1 which pour upon the turkey2 you may lay round your turkey forc'd-meat-balls4 ,garnish your dish with slices of lemon4 #fe4 ,to make a rich ,,turkey ,,pie4 ,take a young turkey and bone her1 only leave in the thigh bones and short pinions2 take a large fowl and bone it1 a little shred mace1 nutmeg1 pepper and salt1 and season the turkey and fowl in the inside2 lay the fowl in the inside of the low part of the turkey1 and stuff the breast with a little white stuffing1 7the same white stuffing as you made for the boiled turkey17 take a deep dish1 lay a paste over it1 and leave no paste in the bottom2 lay in the turkey1 and lay round it a few forc'd-meat-balls1 put in half a pound of butter1 and a jill of water1 then close up the pie1 an hour and a half will bake it2 when it comes from the oven take off the lid1 put in a pint of stew'd oysters1 and the yolks of six or eight eggs1 lay them at an equal distance round the turkey2 you must not stew your oysters in gravy but in water1 and pour them upon your turkey's breast2 lay round six or eight artichoke-bottoms fry'd1 so serve it up without the lid2 you must take the fat out of the pie before you put in the oysters4 #ff4 ,to make a ,,turkey ,a-la-,daube4 ,take a large turkey and truss it2 take down the breast-bone1 and stuff it in the breast with some stuffing1 as you did the roast turkey1 lard it with bacon1 then rub the skin of the turkey with the yolk of an egg1 and strow over it a little nutmeg1 pepper1 salt1 and a few bread-crumbs1 then put it into a copper-dish and fend it to the oven2 when you dish it up make for the turkey brown gravy-sauce2 shred into your sauce a few oysters and mushrooms2 lay round artichoke-bottoms fry'd1 stew'd pallets1 forc'd-meat-balls1 and a little crisp bacon4 ,garnish your dish with pickled mushrooms1 and slices of lemon4 ,this is a proper dish for a remove4 #fg4 ,,potted ,,turkey4 ,take a turkey1 bone her as you did for the pie1 and season it very well in the inside and outside with mace1 nutmeg1 pepper and salt1 then put it into a pot that you design to keep it in1 put over it a pound of butter1 when it is baked draw from it the gravy1 and take off the fat1 then squeeze it down very tight in the pot2 and to keep it down lay upon it a weight2 when it's cold take part of the butter that came from it1 and clarify a little more with it to cover your turkey1 and keep it in a cool place for use2 you may put a fowl in the belly if you please4 ,ducks or geese are potted the same way4 #fh4 ,how to jugg ,,pigeons4 ,take six or eight pigeons and truss them1 season them with nutmeg1 pepper and salt4 ,to make the ,stuffing4 ,take the livers and shred them with beef-suet1 bread-crumbs1 parsley1 sweet-marjoram1 and two eggs1 mix all together1 then stuff your pigeons sowing them up at both ends1 and put them into your jugg with the breast downwards1 with half a pound of butter2 stop up the jugg close with a cloth that no steam can get out1 then set them in a pot of water to boil2 they will take above two hours stewing2 mind you keep your pot full of water1 and boiling all the time2 when they are enough clear from them the gravy1 and take the fat clean off2 put to your gravy a spoonful of cream1 a little lemon-peel1 an anchovy shred1 a few mushrooms1 and a little white wine1 thicken it with a little flour and butter1 then dish up your pigeons1 and pour over them the sauce4 ,garnish the dish with mushrooms and slices of lemon4 ,this is proper for a side dish4 #fi4 ,,mirranaded ,,pigeons4 ,take six pigeons1 and truss them as you would do for baking1 break the breast-bones1 season and stuff them as you did for jugging1 put them into a little deep dish and lay over them half a pound of butter2 put into your dish a little water4 ,take half a pound of rice1 cree it soft as you would do for eating1 and pour it upon the back of a sieve1 let it stand while it is cold1 then take a spoon and flat it like paste on your hand1 and lay on the breast of every pigeon a cake2 lay round your dish some puff-paste not over thin1 and send them to the oven2 about half an hour will bake them4 ,this is proper at noon for a side-dish4 #gj4 ,to stew ,,pigeons4 ,take your pigeons1 season and stuff them1 flat the breast-bone1 and truss them up as you would do for baking1 dredge them over with a little flour1 and fry them in butter1 turning them round till all sides be brown1 then put them into a stew-pan with as much brown gravy as will cover them1 and let them stew whilst your pigeons be enough2 then take part of the gravy1 an anchovy shred1 a little catchup1 a small onion1 or a shalot1 and a little juice of lemon for sauce1 pour it over your pigeons1 and lay round them forc'd-meat-balls and crisp bacon4 ,garnish your dish with crisp parsley and lemon4 #ga4 ,to broil ,,pigeons whole4 ,take your pigeons1 season and stuff them with the same stuffing you did jugg'd pigeons1 broil them either before a fire or in an oven2 when they are enough take the gravy from them1 and take off the fat1 then put to the gravy two or three spoonfuls of water1 a little boil'd parsley shred1 and thicken your sauce4 ,garnish your dish with crisp parsley4 #gb4 ,boiled ,,pigeons with fricassy ,sauce4 ,take your pigeons1 and when you have drawn and truss'd them up1 break the breast bone1 and lay them in milk and water to make them white1 tie them in a cloth and boil them in milk and water2 when you dish them up put to them white fricassy sauce1 only adding a few shred mushrooms4 ,garnish with crisp parsley and sippets4 #gc4 ,to ,pot ,,pigeons4 ,take your pigeons and skewer them with their feet cross over the breast1 to stand up2 season them with pepper and salt1 and roast them2 so put them into your pot1 setting the feet up2 when they are cold cover them up with clarified butter4 #gd4 ,to stew ,,pallets4 ,take three or four large beast pallets and boil them very tender1 blanch and cut them in long pieces the length of your finger1 then in small bits the cross way2 shake them up with a little good gravy and a lump of butter2 season them with a little nutmeg and salt1 put in a spoonful of white wine1 and thicken it with the yolks of eggs as you do1 a white fricassy4 #ge4 ,to make a ,fricassy of ,,pig',s ,,ears4 ,take three or four pig's ears as large as you would have your dish in bigness1 clean and boil them very tender1 cut them in small pieces the length of your finger1 and fry them with butter till they be brown2 so put them into a stew-pan with a little brown gravy1 a lump of butter1 a spoonful of vinegar1 and a little mustard and salt1 thicken'd with flour2 take two or three pig's feet and boil them very tender1 fit for eating1 then cut them in two and take out the large bones1 dip them in egg1 and strew over them a few bread-crumbs1 season them with pepper and salt2 you may either fry or broil them1 and lay them in the middle of your dish with the pig's ears4 ,they are proper for a side-dish4 #gf4 ,to make a ,fricassy of ,,tripes4 ,take the whitest seam tripes you can get and cut them in long pieces1 put them into a stew-pan with a little good gravy1 a few bread-crumbs1 a lump of butter1 a little vinegar to your taste1 and a little mustard if you like it2 shake it up altogether with a little shred parsley4 ,garnish your dish with sippets4 ,this is proper for a side-dish4 #gg4 ,to make a ,fricassy of ,,veal-,,sweet-,,breads4 ,take five or six veal-sweet-breads1 according as you would have your dish in bigness1 and boil them in water1 cut them in thin slices the length-way1 dip them in egg1 season them with pepper and salt1 fry them a light brown2 then put them into a stew-pan with a little brown gravy1 a spoonful of white wine or juice of lemon1 whether you please2 thicken it up with flour and butter2 and serve it up4 ,garnish your dish with crisp parsley4 #gh4 ,to make a white ,fricassy of ,,tripes1 to eat like ,,chickens4 ,take the whitest and the thickest seam tripe you can get1 cut the white part in thin slices1 put it into a stew-pan with a little white gravy1 juice of lemon and lemon-peel shred1 also a spoonful of white wine2 take the yolks of two or three eggs and beat them very well1 put to them a little thick cream1 shred parsley1 and two or three chives if you have any2 shake altogether over the stove while it be as thick as cream1 but don't let it boil for fear it curdle4 ,garnish your dish with sippets1 slic'd lemon or mushrooms1 and serve it up4 #gi4 ,to make a brown ,fricassy of ,,eggs4 ,take eight or ten eggs1 according to the bigness you design your dish1 boil them hard1 put them in water1 take off the shell1 fry them in butter whilst they be a deep brown1 put them into a stew-pan with a little brown gravy1 and a lump of butter1 so thicken it up with flour2 take two or three eggs1 lay them in the middle of the dish1 then take the other1 cut them in two1 and set them with the small ends upwards round the dish2 fry some sippets and lay round them4 ,garnish your dish with crisp parsley4 ,this is proper for a side-dish in lent or any other time4 #hj4 ,to make a white ,fricassy of ,,eggs4 ,take ten or twelve eggs1 boil them hard and pill them1 put them in a stew-pan with a little white gravy2 take the yolks of two or three eggs1 beat them very well1 and put to them two or three spoonfuls of cream1 a spoonful of white wine1 a little juice of lemon1 shred parsley1 and salt to your taste2 shake altogether over the stove till it be as thick as cream1 but don't let it boil2 take your eggs and lay one part whole on the dish1 the rest cut in halves and quarters1 and lay them round your dish2 you must not cut them till you lay them on the dish4 ,garnish your dish with sippets1 and serve it up4 #ha4 ,to stew ,,eggs in ,,gravy4 ,take a little gravy1 pour it into a little pewter dish1 and set it over a stove1 when it is hot break in as many eggs as will cover the dish bottom1 keep pouring the gravy over them with a spoon 'till they are white at the top1 when they are enough strow over them a little salt2 fry some square sippets of bread in butter1 prick them with the small ends upward1 and serve them up4 #hb4 ,how to ,collar a ,,piece of ,,beef to eat ,cold4 ,take a flank of beef or pale-board1 which you can get1 bone them and take off the inner skin2 nick your beef about an inch distance1 but mind you don't cut thro' the skin of the outside2 then take two ounces of saltpetre1 and beat it small1 and take a large handful of common salt and mix them together1 first sprinkling your beef over with a little water1 and lay it in an earthen dish1 then strinkle over your salt1 so let it stand1 four or five days1 then take a pretty large quantity of all sorts of mild sweet herbs1 pick and shred them very small1 take some bacon and cut it in long pieces the thickness of your finger1 then take your beef and lay one layer of bacon in every nick2 and another of the greens2 when you have done season your beef with a little beat mace1 pepper1 salt and nutmeg2 you may add a little neat's tongue1 and an anchovy in some of the nicks2 so roll it up tight1 bind it in a cloth with coarse inkle round it1 put it into a large stew-pot and cover it with water2 let the beef lie with the end downwards1 put to the pickle that was in the beef when it lay in salt1 set it in a slow oven all the night1 then take it out and bind it tight1 and tie up both ends1 the next day take it out of the cloth1 and put it into pickle2 you must take off the fat and boil the pickle1 put in a handful of salt1 a few bay leaves1 a little whole ,jamaica and black pepper1 a quart of stale strong beer1 a little vinegar and alegar2 if you make the pickle very good1 it will keep five or six months very well2 if your beef be not too much baked it will cut all in diamonds4 #hc4 ,to roll a ,,breast ,,of ,,veal to eat cold4 ,take a large breast of veal1 fat and white1 bone it and cut it in two1 season it with mace1 nutmeg1 pepper and salt1 in one part you may strinkle a few sweet herbs shred fine1 roll them tight up1 bind them will with coarse ickle1 so boil it an hour and a half2 you may make the same pickle as you did for the beef1 excepting the strong beer2 when it is enough to take it up1 and bind it as you did the beef1 so hang it up whilst it be cold4 #hd4 ,to pot ,,tongues4 ,take your tongues and salt them with saltpetre1 common salt and bay salt1 let them lie ten days1 then take them out and boil them whilst they will blanch1 cut off the lower part of the tongues1 then season them with mace1 pepper1 nutmeg and salt1 put them into a pot and send them to the oven1 and the low part of your tongues that you cut off lay upon your tongues1 and one pound of butter1 then let them bake whilst they are tender1 then take them out of the pot1 throw over them a little more seasoning1 put them into the pot you design to keep them in1 press them down very tight1 lay over them a weight1 and let them stand all night1 then cover them with clarified butter3 ,you must not salt your tongues as you do for hanging4 #he4 ,how to pot ,,venison4 ,take your venison and cut it in thin pieces1 season it with pepper and salt1 put it into your pot1 lay over it some butter and a little beef-suet1 let it stand all night in the oven2 when it is baked beat them in a marble mortar or wooden-bowl1 put in part of the gravy1 and all the fat you take from it2 when you have beat it put into your pot1 then take the fat lap of a shoulder of mutton1 take off the out-skin1 and roast it1 when it is roasted and cold1 cut it in long pieces the thickness of your finger2 when you put the venison into the pot1 put it in at three times1 betwixt every one lay the mutton cross your pot1 at an equal distance2 if you cut it the right way it will cut all in diamonds2 leave some of the venison to lay on the top1 and cover it with clarified butter2 to keep it for use4 #hf4 ,to pot all ,sorts of ,,wild-,,fowl4 ,when the wild-fowl are dressed take a paste-pin1 and beat them on the breast 'till they are flat2 before you roast them season them with mace1 nutmeg1 pepper and salt2 you must not roast them over much2 when you dreaw them season them on the out-side1 and set them on one end to drain out the gravy1 and put them into your pot2 you may put in two layers2 if you press them very flat1 cover them with clarified butter when they are cold4 #hg4 ,how to pot ,,beef4 ,take two pounds of the slice or buttock1 season it with about two ounces of saltpetre and a little common salt1 let it lie two or three days1 send it to the oven1 and season it with a little pepper1 salt and mace2 lay over your beef half a pound of butter or beef suet1 and let it stand all night in the oven to stew2 take from it the gravy and the butter1 and beat them 7with the beef7 in a bowl1 then take a quarter of a pound of anchovies1 bone them1 and beat them too with a little of the gravy2 if it be not seasoned enough to your taste1 put to it a little more seasoning2 put is close down in a pot1 and when it is cold cover it up with butter1 and keep it for use4 #hh4 ,to ,ragoo a ,,rump of ,,beef4 ,take a rump of beef1 lard it with bacon and spices1 betwixt the larding1 stuff it with forced meat1 made of a pound of veal1 three quarters of a pound of beef-suet1 a quarter of a pound of fat bacon boiled and shred well by itself1 a good quantity of parsley1 winter savoury1 thyme1 sweet-marjoram1 and an onion1 mix all this together1 season it with mace cloves1 cinnamon1 salt1 ,jamaica and black pepper1 and some grated bread1 work the forc'd-meat up with three whites and two yolks of eggs1 then stuff it1 and lay some rough suet in a stew pan with your beef upon it1 let it fry till it be brown then put in some water1 a bunch of sweet herbs1 a large onion stuffed with cloves1 sliced turnips1 carrots cut as large as the yolk of an egg1 some whole pepper and salt1 half a pint of claret1 cover it close1 and let it stew six or seven hours over a gentle fire1 turning it very often4 #hi4 ,how to make a ,,sauce for it4 ,take truffles1 morels1 sweet-breads1 diced pallets boiled tender1 three anchovies1 and some lemon-peel1 put these into some brown gravy and stew them2 if you do not think it thick enough1 dredge in a little flour1 and just before you pour it on your beef put in a little white wine and vinegar1 and serve it up hot4 #ij4 ,sauce for boiled ,,rabbets4 ,take a few onions1 boil them thoroughly1 shifting them in water often1 mix them well together with a little melted butter and water4 ,some add a little pulp of apple and mustard4 #ia4 ,to salt a ,leg of ,mutton to eat like ,ham4 ,take a leg of mutton1 an ounce of saltpetre1 two ounces of bay-salt1 rub it in very well1 take a quarter of a pound of coarse sugar1 mix it with two or three handfuls of common salt1 then take and salt it very well1 and let it lie a week1 so hang it up1 and keep it for use1 after it is dry use it1 the sooner the better2 it won't keep so long as ham4 #ib4 ,how to salt ,,ham or ,,tongues4 ,take a middling ham1 two ounces of saltpetre1 a quarter of a pound of bay-salt1 beat them together1 and rub them on your ham very well1 before you salt it on the inside1 set your salt before the fire to warm2 to every ham take half a pound of coarse sugar1 mix to it a little of the salt1 and rub it in very well1 let it lie for a week or ten days1 then salt it again very well1 and let it lie another week or ten days1 then hang it to dry1 not very near the fire1 nor over much in the air4 ,take your tongues and clean them1 and cut off the root1 then take two ounces of saltpetre1 a quarter of a pound of bay-salt well beaten1 three or four tongues1 according as they are in bigness1 lay them on a thing by themselves1 for if you lay them under your bacon it flats your tongues1 and spoils them2 salt them very well1 and let them lie as long as the hams with the skin side downwards3 ,you may do a rump of beef the same way1 only leave out the sugar4 ,note3 ,the text for the next three recipes--#ic1 #id and #ie--was missing from our scans4 ,only the last part of recipe number #ie is available4 #ic4 #id4 #ie4 444 bacon1 you may put in two or three slices when you send them to the oven4 #if4 ,how to make a ,,hare-,,pie4 ,parboil the hare1 take out the bones1 and beat the meat in a mortar with some fat pork or new bacon1 then soak it in claret all night1 the next day take it out1 season it with pepper1 salt and nutmeg1 then lay the back bone into the middle of the pie1 put the meat about it with about three quarters of a pound of butter1 and bake it in a puff-paste1 but lay no paste in the bottom of the dish4 #ig4 ,to make a ,,hare-,,pie another ,way4 ,take the flesh of a hare after it is skined1 and string it3 take a pound of beef-suet or marrow shred small1 with sweet-marjoram1 parsley and shalots1 take the hare1 cut it in pieces1 season it with mace1 pepper1 salt and nutmeg1 then bake it either in cold or hot paste1 and when it is baked1 open it and put to it some melted butter4 #ih4 ,to make ,,pig ,royal4 ,take a pig and roast it the same way as you did for lamb1 when you draw it you must not cut it up1 when it is cold you must lard it with bacon1 cut not your layers too small1 if you do they will melt away1 cut them about an inch and a quarter long2 you must put one row down the back1 and one on either side1 then strinkle it over with a few breadcrumbs and a little salt1 and set it in the oven1 an hour will bake it1 but mind your oven be not too hot2 you must take another pig of a less size1 roast it1 cut it up1 and lie it on each side3 ,the sauce you make for a roast pig will serve for both4 ,this is proper for a bottom dish at a grand entertainment4 #ii4 ,to roast ,,veal a savoury ,way4 ,when you have stuffed your veal1 strow some of the ingredients over it2 when it is roasted make your sauce of what drops from the meat1 put an anchovy in water1 and when dissolved pour it into the dripping-pan with a large lump of butter and oysters3 toss it up with flour to thicken it4 #ajj4 ,to make a ,,ham ,,pie4 ,cut the ham round1 and lay it in water all night1 boil it tender as you would do for eating1 take off the skin1 strew over it a little pepper1 and bake it in a deep dish1 put to it a pint of water1 and half a pound of butter2 you must bake it in puff-paste2 but lay no paste in the bottom of the dish2 when you send it to the table send it without a lid4 ,it is proper for a top or bottom dish either summer or winter4 #aja4 ,to make a ,,neat's ,,tongue ,,pie4 ,take two or three tongues1 7according as you would have your pie in bigness7 cut off the roots and low parts1 take two ounces of saltpetre1 a little bay salt1 rub them very well1 lay them on an earthen dish with the skin side downwards1 let them lie for a week or ten days1 whilst they be very red1 then boil them as tender as you would have them for eating blanch and season with a little pepper and salt1 flat them as much as you can1 bake them in puff paste in a deep dish1 but lay no paste in the bottom1 put to them a little gravy1 and half a pound of butter2 lay your tongues with the wrong side upwards1 when they are baked turn them1 and serve it up without a lid4 #ajb4 ,to broil ,,sheep or ,,hog's ,,tongues4 ,boil1 blanch1 and split your tongues1 season them with a little pepper and salt1 then dip them in egg1 strow over them a few bread-crumbs1 and broil them whilst they be brown2 serve them up with a little gravy and butter4 #ajc4 ,to ,pickle ,,pork4 ,cut off the leg1 shoulder pieces1 the bloody neck and the spare-rib as bare as you can1 then cut the middle pieces as large as they can lie in the tub1 salt them with saltpetre1 bay-salt1 and white salt2 your saltpetre must be beat small1 and mix'd with the other salts2 half a peck of white salt1 a quart of bay-salt1 and half a pound of saltpetre1 is enough for a large hog2 you must rub the pork very well with your salt1 then lay a thick layer of salt all over the tub1 then a piece of pork1 and do so till all your pork is in2 lay the skin side downwards1 fill up all the hollows and sides of the tub with little pieces that are not bloody press all down as close as possible1 and lay on a good layer of salt on the top1 then lay on the legs and shoulder pieces1 which must be used first1 the rest will keep two years if not pulled up1 nor the pickle poured from it4 ,you must observe to see it covered with pickle4 #ajd4 ,to fricassy ,,calf',s ,,feet white4 ,dress the calf's feet1 boil them as you would do for eating1 take out the long bones1 cut them in two1 and put them into a stew-pan with a little white gravy1 and a spoonful or two of white wine2 take the yolks of two or three eggs1 two or three spoonfuls of cream1 grate in a little nutmeg and salt1 and shake all together with a lump of butter4 ,garnish your dish with slices of lemon and currans1 and so serve them up4 #aje4 ,to roll a ,,pig',s ,head to eat like ,brawn4 ,take a large pig's head1 cut off the groin ends1 crack the bones and put it in water1 shift it once or twice1 cut off the ears1 then boil it so tender that the bones will slip out1 nick it with a knife in the thick part of the head1 throw over it a pretty large handful of salt2 take half a dozen of large neat's feet1 boil them while they be soft1 split them1 and take out all the bones and black bits2 take a strong coarse cloth1 and lay the feet with the skin side downwards1 with all the loose pieces in the inside2 press them with your hand to make them of an equal thickness1 lay them at that length that they will reach round the head1 and throw over them a handful of salt1 then lay the head across1 one thick part one way and the other another1 that the fat may appear alike at both ends2 leave one foot out to lay at the top to make a lantern to reach round1 bind it with filleting as you would do brawn1 and tie it very close at both ends2 you may take it out of the cloth the next day1 take off the filleting and wash it1 wrap it about again very tight1 and keep it in brawn-pickle4 ,this has been often taken for real ,brawn4 #ajf4 ,how to fry ,,calf',s ,,feet in ,butter4 ,take four ,calf's feet and blanch them1 boil them as you would do for eating1 take out the large bones and cut them in two1 beat a spoonful of wheat flour and four eggs together1 put to it a little nutmeg1 pepper and salt1 dip in your calf's feet1 and fry them in butter a light brown1 and lay them upon your dish with a little melted butter over them4 ,garnish with slices of lemon and serve them up4 #ajg4 ,how to make ,,savoury ,,pattees4 ,take the kidney of a loyn of veal before it be roasted1 cut it in thin slices1 season it with mace1 pepper and salt1 and make your pattees2 lay in every patty a slice1 and either bake or fry them4 ,you may make marrow pattees the same way4 #ajh4 ,to make ,,egg ,,pies4 ,take and boil half a dozen eggs1 half a dozen apples1 a pound and a half of beef-suet1 a pound of currans1 and shred them1 so season it with mace1 nutmeg and sugar to your taste1 a spoonful or two of brandy1 and sweet meats1 if you please4 #aji4 ,to make a sweet ,,chicken ,,pie4 ,break the chicken bones1 cut them in little bits1 season them lightly with mace and salt1 take the yolks of four eggs boiled hard and quartered1 five artichoke-bottoms1 half a pound of sun raisins stoned1 half a pound of citron1 half a pound of lemon1 half a pound of marrow1 a few forc'd-meat-balls1 and half a pound of currans well cleaned1 so make a light puff-paste1 but put no paste in the bottom2 when it is baked take a little white wine1 a little juice of either orange or lemon1 the yolk of an egg well beat1 and mix them together1 make it hot and put it into your pie2 when you serve it up take the same ingredients you use for a lamb or veal pie1 only leave out the artichokes4 #aaj4 ,to roast ,,tongues4 ,cut off the roots of two tongues1 take three ounces of saltpetre1 a little bay-salt and common salt1 rub them very well1 let them lie a week or ten days to make them red1 but not salt1 so boil them tender as they will blanch1 strow over them a few bread crumbs1 set them before the fire to brown on every side4 ,to make ,,sauce for the ,,tongues4 ,take a few bread crumbs1 and as much water as will wet them1 then put in claret till they be red1 and a little beat cinnamon1 sweeten it to your taste1 put a little gravy on the dish with your tongues1 and the sweet sauce in two basons1 set them on each side1 so serve them up4 #aaa4 ,to fry ,,calf',s ,,feet in ,eggs4 ,boil your calf's feet as you would do for eating1 take out the long bones and split them in two1 when they are cold season 'em with a little pepper1 salt and nutmeg2 take three eggs1 put to them a spoonful of flour1 so dip the feet in it and fry them in butter2 you must have a little gravy and butter for sauce4 ,garnish with currans1 so serve them up4 #aab4 ,to make a ,,minc',d ,,pie of ,calf's ,feet4 ,take two or three calf's feet1 and boil them as you would do for eating1 take out the long bones1 shred them very fine1 put to them double their weight of beef-suet shred fine1 and about a pound of currans well cleaned1 a quarter of a pound of candid orange and citron cut in small pieces1 half a pound of sugar1 a little salt1 a quarter of an ounce of mace and a large nutmeg1 beat them together1 put in a little juice of lemon or verjuice to your taste1 a glass of mountain wine or sack1 which you please1 so mix all together2 bake them in puff-paste4 #aac4 ,to roast a ,,woodcock4 ,when you have dress'd your woodcock1 and drawn it under the leg1 take out the bitter bit1 put in the trales again2 whilst the woodcock is roasting set under it an earthen dish with either water in or small gravy1 let the woodcock drop into it1 take the gravy and put to it a little butter1 and thicken it with flour2 your woodcock will take about ten minutes roasting if you have a brisk fire2 when you dish it up lay round it wheat bread toasts1 and pour the sauce over the toasts1 and serve it up4 ,you may roast a partridge the same way1 only add crumb sauce in a bason4 #aad4 ,to make a ,,calf',s ,,head ,,pie4 ,take a calf's head and clean it1 boil it as you would do for hashing1 when it is cold cut it in thin slices1 and season it with a little black pepper1 nutmeg1 salt1 a few shred capers1 a few oysters and cockles1 two or three mushrooms1 and green lemon-peel1 mix them all well together1 put them into your pie2 it must be a standing pie baked in a flat pewter dish1 with a rim of puff-paste round the edge2 when you have filled the pie with the meat1 lay on forc'd-meat-balls1 and the yolks of some hard eggs1 put in a little small gravy and butter2 when it comes from the oven take off the lid1 put into it a little white wine to your taste1 and shake up the pie1 so serve it up without lid4 #aae4 ,to make a ,,calf',s ,,foot ,,pie4 ,take two or three calf's feet1 according as you would have your pie in bigness1 boil and bone them as you would do for eating1 and when cold cut them in thin slices2 take about three quarters of a pound of beef-suet shred fine1 half a pound of raisins stoned1 half a pound of cleaned currans1 a little mace and nutmeg1 green lemon-peel1 salt1 sugar1 and candid lemon or orange1 mix altogether1 and put them in a dish1 make a good puff-paste1 but let there be no paste in the bottom of the dish2 when it is baked1 take off the lid1 and squeeze in a little lemon or verjuice1 cut the lid in sippets and lay round4 #aaf4 ,to make a ,,woodcock ,,pie4 ,take three or four brace of woodcocks1 according as you would have the pie in bigness1 dress and skewer them as you would do for roasting1 draw them1 and season the inside with a little pepper1 salt and mace1 but don't wash them1 put the trales into the belly again1 but nothing else1 for there is something in them that gives them a more bitterish taste in the baking than in the roasting1 when you put them into the dish lay them with the breast downwards1 beat them upon the breast as flat as you can2 you must season them on the outside as you do the inside2 bake them in puff-paste1 but lay none in the bottom of the dish1 put to them a jill of gravy and a little butter2 you must be very careful your pie be not too much baked2 when you serve it up take off the lid and turn the woodcocks with the breast upwards4 ,you may bake partridge the same way4 #aag4 ,to pickle ,,pigeons4 ,take your pigeons and bone them2 you must begin to bone them at the neck and turn the skin downwards1 when they are boned season them with pepper1 salt and nutmeg1 sew up both ends1 and boil them in water and white wine vinegar1 a few bay leaves1 a little whole pepper and salt2 when they are enough take them out of the pickle1 and boil it down with a little more salt1 when it is cold put in the pigeons and keep them for use4 #aah4 ,to make a sweet ,,veal ,,pie4 ,take a loin of veal1 cut off the thin part length ways1 cut the rest in thin slices1 as much as you have occasion for1 flat it with your bill1 and cut off the bone ends next the chine1 season it with nutmeg and salt2 take half a pound of raisins stoned1 and half a pound of currans well clean'd1 mix all together1 and lay a few of them at the bottom of the dish1 lay a layer of meat2 and betwixt every layer lay on your fruit1 but leave some for the top2 you must make a puff-paste2 but lay none in the bottom of the dish2 when you have filled your pie1 put in a jill of water and a little butter1 when it is baked have a caudle to put into it4 ,to make the caudle1 see in receipt #agg4 #aai4 ,,minc',d ,,pies another way4 ,take a pound of the finest seam tripes you can get1 a pound and a half of currans well cleaned1 two1 three or four apples pared and shred very fine1 a little green lemon-peel and mace shred1 a large nutmeg1 a glass of sack or brandy1 7which you please7 half a pound of sugar1 and a little salt1 so mix them well together1 and fill your patty-pans1 then stick five or six bits of candid lemon or orange in every petty-pan1 cover them1 and when baked they are fit for use4 #abj4 ,to make a savoury ,,chicken ,,pie4 ,take half a dozen small chickens1 season them with mace1 pepper and salt1 both inside and out2 then take three or four veal sweet-breads1 season them with the same1 and lay round them a few forc'd-meat-balls1 put in a little water and butter2 take a little white sweet gravy not over strong1 shred a few oysters if you have any1 and a little lemon-peel1 squeeze in a little lemon juice1 not to make it sour2 if you have no oysters take the whitest of your sweet breads and boil them1 cut them small1 and put them in your gravy1 thicken it with a little butter and flour2 when you open the pie1 if there is any fat1 skim it off1 and pour the sauce over the chicken breasts2 so serve it up without lid4 #aba4 ,to roast a ,,hanch of ,,venison4 ,take a hanch of venison and spit it1 then take a little bread meal1 knead and roll it very thin1 lay it over the fat part of your venison with a paper over it1 tye it round your venison1 with a pack-thread2 if it be a large hanch it will take four hours roasting1 and a midling hanch three hours2 keep it basting all the time you roast it2 when you dish it up put a little gravy in the dish and sweet sauce in a bason2 half an hour before you draw your venison take off the paste1 baste it1 and let it be a light brown4 #abb4 ,to make sweet ,,pattees4 ,take the kidney of a loin of veal with the fat1 when roasted shred it very fine1 put to it a little shred mace1 nutmeg and salt1 about half a pound of currans1 the juice of a lemon1 and sugar to your taste1 then bake them in puff-paste2 you may either fry or bake them4 ,they are proper for a side-dish4 #abc4 ,to make ,,beef-,,rolls4 ,cut your beef thin as for scotch collops1 beat it very well1 and season it with salt1 ,jamaica and white pepper1 mace1 nutmeg1 sweet marjoram1 parsley1 thyme1 and a little onion shred small1 rub them on the collops on one side1 then take long bits of beef-suet and roll in them1 tying them up with a thread2 flour them well1 and fry them in butter very brown2 then have ready some good gravy and stew them an hour and half1 stirring them often1 and keep them covered1 when they are enough take off the threads1 and put in a little flour1 with a good lump of butter1 and squeeze in some lemon1 then they are ready for use4 #abd4 ,to make a ,,herring-,,pie of ,,white ,,salt ,,herrings4 ,take five or six salt herrings1 wash them very well1 lay them in a pretty quantity of water all night to take out the saltness1 season them with a little black pepper1 three or four middling onions pill'd and shred very fine lay one part of them at the bottom of the pie1 and the other at the top2 to five or six herrings put in half a pound of butter1 then lay in your herrings whole1 only take off the heads2 make them into a standing pie with a thin crust4 #abe4 ,how to ,,collar ,,pig4 ,take a large pig that is fat1 about a month old1 kill and dress it1 cut off the head1 cut it in two down the back and bone it1 then cut it in three or four pieces1 wash it in a little water to take out the blood3 take a little milk and water just warm1 put in your pig1 let it lie about a day and a night1 shift it two or three times in that time to make it white1 then take it out and wipe it very well with a dry cloth1 and season it with mace1 nutmeg1 pepper and salt2 take a little shred of parsley and strinkle over two of the quarters1 so roll them up in a fine soft cloth1 tie it up at both ends1 bind it tight with a little filletting or coarse inkle1 and boil it in milk and water with a little salt2 it will take about an hour and a half boiling2 when it is enough bind it up tight in your cloth again1 hang it up whilst it be cold4 ,for the pickle boil a little milk and water1 a few bay leaves and a little salt2 when it is cold take your pig out of the cloths and put it into the pickle2 you must shift it out of your pickle two or three times to make it white1 the last pickle make strong1 and put in a little whole pepper1 a pretty large handful of salt1 a few bay leaves1 and so keep it for use4 #abf4 ,to ,,collar ,,salmon4 ,take the side of a middling salmon1 and cut off the head1 take out all the bones and the outside1 season it with mace1 nutmeg1 pepper and salt1 roll it tight up in a cloth1 boil it1 and bind it up with pickle2 it will take about an hour boiling2 when it is boiled bind it tight again1 when cold take it very carefully out of the cloth and bind it about with filleting2 you must not take off the filleting but as it is eaten4 ,to make ,,pickle to keep it in4 ,take two or three quarts of water1 a jill of vinegar1 a little ,jamaica pepper and whole pepper1 a large handful of salt1 boil them altogether1 and when it is cold put in your salmon1 so keep it for use3 ,if your pickle don't keep you must renew it4 ,you may collar pike the same way4 #abg4 ,to make an ,,oyster ,,pie4 ,take a pint of the largest oysters you can get1 clean them very well in their own liquor1 if you have not liquor enough1 add to them three or four spoonfuls of water2 take the kidney of a loin of veal1 cut it in thin slices1 and season it with a little pepper and salt1 lay the slices in the bottom of the dish1 7but there must be no paste in the bottom of the dish7 cover them with the oysters1 strow over a little of the seasoning as you did for the veal2 take the marrow of one or two bones1 lay it over your oysters and cover them with puff-paste2 when it is baked take off the lid1 put into it a spoonful or two of white wine1 shake it up altogether1 and serve it up4 ,it is proper for a side dish1 either for noon or night4 #abh4 ,to butter ,,crab and ,,lobster4 ,dress all the meat out of the belly and claws of your lobster1 put it into a stew-pan1 with two or three spoonfuls of water1 a spoonful or two of white wine vinegar1 a little pepper1 shred mace1 and a lump of butter1 shake it over the stove till it be very hot1 but do not let it boil1 if you do it will oil2 put it into your dish1 and lay round it your small claws3--it is as proper to put it in scallop shells as on a dish4 #abi4 ,to roast a ,,lobster4 ,if your lobster be alive tie it to the spit1 roast and baste it for half an hour2 if it be boiled you must put it in boiling water1 and let it have one boil1 then lie it in a dripping-pan and baste it2 when you lay it upon the dish split the tail1 and lay it on each side1 so serve it up with melted butter in a china cup4 #acj4 ,to make a ,,quaking ,,pudding4 ,take eight eggs and beat them very well1 put to them three spoonfuls of ,london flour1 a little salt1 three jills of cream1 and boil it with a stick of cinnamon and a blade of mace2 when it is cold mix it to your eggs and flour1 butter your cloth1 and do not give it over much room in your cloth2 about half an hour will boil it2 you must turn it in the boiling or the flour will settle1 so serve it up with a little melted butter4 #aca4 ,a ,,hunting ,,pudding4 ,take a pound of fine flour1 a pound of beef-suet shred fine1 three quarters of a pound of currans well cleaned1 a quartern of raisins stoned and shred1 five eggs1 a little lemon-peel shred fine1 half a nutmeg grated1 a jill of cream1 a little salt1 about two spoonfuls of sugar1 and a little brandy1 so mix all well together1 and tie it up right in your cloth2 it will take two hours boiling2 you must have a little white wine and butter for your sauce4 #acb4 ,a ,,calf',s-,,foot ,,pudding4 ,take two calf's feet1 when they are clean'd boil them as you would for eating2 take out all the bones2 when they are cold shred them in a wooden bowl as small as bread crumbs2 then take the crumbs of a penny loaf1 three quarters of a pound of beef suet shred fine1 grate in half a nutmeg1 take half a pound of currans well washed1 half a pound of raisins stoned and shred1 half a pound of sugar1 six eggs1 and a little salt1 mix them all together very well1 with as much cream as will wet them1 so butter your cloth and tie it up tight2 it will take two hours boiling2 you may if you please stick it with a little orange1 and serve it up4 #acc4 ,a ,,sagoo ,,pudding4 ,take three or four ounces of sagoo1 and wash it in two or three waters1 set it on to boil in a pint of water1 when you think it is enough take it up1 set it to cool1 and take half of a candid lemon shred fine1 grate in half of a nutmeg1 mix two ounces of jordan almonds blanched1 grate in three ounces of bisket if you have it1 if not a few bread-crumbs grated1 a little rose-water and half a pint of cream2 then take six eggs1 leave out two of the whites1 beat them with a spoonful or two of sack1 put them to your sagoo1 with about half a pound of clarified butter1 mix them all together1 and sweeten it with fine sugar1 put in a little salt1 and bake it in a dish with a little puff-paste about the dish edge1 when you serve it up you may stick a little citron or candid orange1 or any sweetmeats you please4 #acd4 ,a ,,marrow ,,pudding4 ,take a penny loaf1 take off the outside1 then cut one half in thin slices2 take the marrow of two bones1 half a pound of currans well cleaned1 shred your marrow1 and strinkle a little marrow and currans over the dish2 if you have not marrow enough you may add to it a little beef-suet shred fine2 take five eggs and beat them very well1 put to them three jills of milk1 grate in half a nutmeg1 sweeten it to your taste1 mix all together1 pour it over your pudding1 and save a little marrow to strinkle over the top of your pudding2 when you send it to the oven lye a puff-paste around the dish edge4 #ace4 ,a ,,carrot ,,pudding4 ,take three or four clear red carrots1 boil and peel them1 take the red part of the carrot1 beat it very fine in a marble mortar1 put to it the crumbs of a penny loaf1 six eggs1 half a pound of clarified butter1 two or three spoonfuls of rose water1 a little lemon-peel shred1 grate in a little nutmeg1 mix them well together1 bake it with a puff-paste round your dish1 and have a little white wine1 butter and sugar1 for the sauce4 #acf4 ,a ,,ground ,,rice ,,pudding4 ,take half a pound of ground rice1 half cree it in a quart of milk1 when it is cold put to it five eggs well beat1 a jill of cream1 a little lemon-peel shred fine1 half a nutmeg grated1 half a pound of butter1 and half a pound of sugar1 mix them well together1 put them into your dish with a little salt1 and bake it with a puff-paste round your dish2 have a little rose-water1 butter and sugar to pour over it1 you may prick in it candid lemon or citron if you please4 ,half of the above quantity will make a pudding for a side-dish4 #acg4 ,a ,,potatoe ,,pudding4 ,take three or four large potatoes1 boil them as you would do for eating1 beat them with a little rose-water and a glass of sack in a marble mortar1 put to them half a pound of sugar1 six eggs1 half a pound of melted butter1 half a pound of currans well cleaned1 a little shred lemon-peel1 and candid orange1 mix altogether and serve it up4 #ach4 ,an ,,apple ,,pudding4 ,take half a dozen large codlins1 or pippens1 roast them and take out the pulp2 take eight eggs1 7leave out six of the whites7 half a pound of fine powder sugar1 beat your eggs and sugar well together1 and put to them the pulp of your apples1 half a pound of clarified butter1 a little lemon-peel shred fine1 a handful of bread crumbs or bisket1 four ounces of candid orange or citron1 and bake it with a thin paste under it4 #aci4 ,an ,,orange ,,pudding4 ,take three large seville oranges1 the clearest kind you can get1 grate off the out-rhine2 take eight eggs1 7leave out six of the whites7 half a pound of double refin'd sugar1 beat and put it to your eggs1 then beat them both together for half an hour2 take three ounces of sweet almonds blanch'd1 beat them with a spoonful or two of fair water to keep them from oiling1 half a pound of butter1 melt it without water1 and the juice of two oranges1 then put in the rasping of your oranges1 and mix all together2 lay a thin paste over your dish and bake it1 but not in too hot an oven4 #adj4 ,an ,,orange ,,pudding another ,way4 ,take half a pound of candid orange1 cut them in thin slices1 and beat them in a marble mortar to a pulp2 take six eggs1 7leave out half of the whites7 half a pound of butter1 and the juice of one orange2 mix them together1 and sweeten it with fine powder sugar1 then bake it with thin paste under it4 #ada4 ,an ,,orange ,,pudding another ,way4 ,take three or four seville oranges1 the clearest skins you can get1 pare them very thin1 boil the peel in a pretty quantity of water1 shift them two or three times in the boiling to take out the bitter taste2 when it is boiled you must beat it very fine in a marble mortar2 take ten eggs1 7leave out six of the whites7 three quarters of a pound of loaf sugar1 beat it and put it to your eggs1 beat them together for half an hour1 put to them half a pound of melter butter1 and the juice of two or three oranges1 as they are of goodness1 mix all together1 and bake it with a thin paste over your dish4 ,this will make cheese-cakes as well as a pudding4 #adb4 ,an ,,orange ,,pudding another ,way4 ,take five or six seville oranges1 grate them and make a hole in the top1 take out all the meat1 and boil the skin very tender1 shifting them in the boiling to take off the bitter taste2 take half a round of long bisket1 slice and scald them with a little cream1 beat six eggs and put to your bisket2 take half a pound of currans1 wash them clean1 grate in half a nutmeg1 put in a little salt and a glass of sack1 beat all together1 then put it into your orange skin1 tie them tight in a piece of fine cloth1 every one separate2 about three quarters of an hour will boil them3 ,you must have a little white wine1 butter and sugar for sauce4 #adc4 ,to make an ,,orange ,,pie4 ,take half a dozen seville oranges1 chip them very fine as you would do for preserving1 make a little hole in the top1 and scope out all the meat1 as you would do an apple1 you must boil them whilst they are tender1 and shift them two or three times to take off the bitter taste2 take six or eight apples1 according as they are in bigness1 pare and slice them1 and put to them part of the pulp of your oranges1 and pick out the strings and pippens1 put to them half a pound of fine powder sugar1 so boil it up over a slow fire1 as you would do for puffs1 and fill your oranges with it2 they must be baked in a deep delf dish with no paste under them2 when you put them into your dish put under them three quarters of a pound of fine powder sugar1 put in as much water as will wet your sugar1 and put your oranges with the open side uppermost2 it will take about an hour and half baking in a slow oven2 lie over them a light puff-paste2 when you dish it up take off the lid1 and turn the oranges in the pie1 cut the lid in sippets1 and set them at an equal distance1 to serve it up4 #add4 ,to make a quaking ,,pudding another ,way4 ,take a pint of cream1 boil it with one stick of cinnamon1 take out the spice when it is boiled1 then take the yolks of eight eggs1 and four whites1 beat them very well with some sack1 and mix your eggs with the cream1 a little sugar and salt1 half a penny wheat loaf1 a spoonful of flour1 a quarter of a pound of almonds blanch'd and beat fine1 beat them altogether1 wet a thick cloth1 flour it1 and put it in when the pot boils2 it must boil an hour at least2 melted butter1 sack and sugar is sauce for it2 stick blanch'd almonds and candid orange-peel on the top1 so serve it up4 #ade4 ,to make ,,plumb ,,porridge4 ,take two shanks of beef1 and ten quarts of water1 let it boil over a slow fire till it be tender1 and when the broth is strong1 strain it out1 wipe the pot and put in the broth again1 slice in two penny loaves thin1 cutting off the top and bottom1 put some of the liquor to it1 cover it up and let it stand for a quarter of an hour1 so put it into the pot again1 and let it boil a quarter of an hour1 then put in four pounds of currans1 and let them boil a little2 then put in two pounds of raisins1 and two pounds of prunes1 let them boil till they swell2 then put in a quarter of an ounce of mace1 a few cloves beat fine1 mix it with a little water1 and put it into your pot2 also a pound of sugar1 a little salt1 a quart or better of claret1 and the juice of two or three lemons or verjuice2 thicken it with sagoo instead of bread2 so put it in earthen pots1 and keep it for use4 #adf4 ,to make a ,,palpatoon of ,,pigeons4 ,take mushrooms1 pallets1 oysters and sweet-breads1 fry them in butter1 put all these in a strong gravy1 heat them over the fire1 and thicken them up with an egg and a little butter2 then take six or eight pigeons1 truss them as you would for baking1 season them with pepper and salt1 and lay on them a crust of forc'd-meat as follows1 viz4 a pound of veal cut in little bits1 and a pound and a half of marrow1 beat it together in a stone mortar1 after it is beat very fine1 season it with mace1 pepper and salt1 put in the yolks of four eggs1 and two raw eggs1 mix altogether with a few bread crumbs to a paste3 make the sides and lid of your pie with it1 then put your ragoo into your dish1 and lay in your pigeons with butter2 an hour and a half will bake it4 #adg4 ,to fry ,,cucumbers for ,mutton ,sauce4 ,you must brown some butter in a pan1 and cut six middling cucumbers1 pare and slice them1 but not over thin1 drain them from the water1 then put them into the pan1 when they are fried brown put to them a little pepper and salt1 a lump of butter1 a spoonful of vinegar1 a little shred onion1 and a little gravy1 not to make it too thin1 so shake them well together with a little flour4 ,you may lay them round your mutton1 or they are proper for a side-dish4 #adh4 ,to force a ,,fowl4 ,take a good fowl1 pull and draw it1 then slit the skin down the back1 take the flesh from the bones1 and mince it very well1 mix it with a little beef-suet1 shred a jill of large oysters1 chop a shalot1 a little grated bread1 and some sweet herbs1 mix all together1 season it with nutmeg1 pepper and salt1 make it up with yolks of eggs1 put it on the bones and draw the skin over it1 sew up the back1 cut off the legs1 and put the bones as you do a fowl for boiling1 tie the fowl up in a cloth2 an hour will boil it4 ,for sauce take a few oysters1 shred them1 and put them into a little gravy1 with a lump of butter1 a little lemon-peel shred and a little juice1 thicken it up with a little flour1 lie the fowl on the dish1 and pour the sauce upon it2 you may fry a little of the forc'd-meat to lay round4 ,garnish your dish with lemon2 you may set it in the oven if you have convenience1 only rub over it the yolk of an egg and a few bread crumbs4 #adi4 ,to make ,,strawberry and ,,rasberry ,,fool4 ,take a pint of rasberries1 squeeze and strain the juice1 with a spoonful of orange water1 put to the juice six ounces of fine sugar1 and boil it over the fire2 then take a pint of cream and boil it1 mix them all well together1 and heat them over the fire1 but not to boil1 if it do it will curdle2 stir it till it be cold1 put it into your bason and keep it for use4 #aej4 ,to make a ,,posset with ,almonds4 ,blanch and beat three quarters of a pound of almonds1 so fine that they will spread betwixt your fingers like butter1 put in water as you beat them to keep them for oiling2 take a pint of sack1 cherry or gooseberry wine1 and sweeten it to your taste with double refin'd sugar1 make it boiling hot2 take the almonds1 put to them a little water1 and boil the wine and almonds together2 take the yolks of four eggs1 and beat them very well1 put to them three or four spoonfuls of wine1 then put it into your pan by degrees1 stirring it all the while2 when it begins to thicken take it off1 and stir it a little1 put it into a china dish1 and serve it up4 #aea4 ,to make ,,dutch-,,beef4 ,take the lean part of a buttock of beef raw1 rub it well with brown sugar all over1 and let it lie in a pan or tray two or three hours1 turning it three or four times1 then salt it with common salt1 and two ounces of saltpetre2 let it lie a fortnight1 turning it every day1 then roll it very straight1 and put it into a cheese press day and night1 then take off the cloth and hang it up to dry in the chimney2 when you boil it let it be boiled very well1 it will cut in shivers like dutch beef4 ,you may do a leg of mutton the same way4 #aeb4 ,to make ,,pullony ,,sausages4 ,take part of a leg of pork or veal1 pick it clean from the skin or fat1 put to every pound of lean meat a pound of beef-suet1 pick'd from the skins1 shred the meat and suet separate and very fine1 mix them well together1 add a large handful of green sage shred very small2 season it with pepper and salt1 mix it well1 press it down hard in an earthen pot1 and keep it for use4--,when you use them roll them up with as much egg as will make them roll smooth2 in rolling them up make them about the length of your fingers1 and as thick as two fingers2 fry them in butter1 which must be boiled before you can put them in1 and keep them rolling about in the pan2 when they are fried through they are enough4 #aec4 ,to make an ,,amblet of ,,cockles4 ,take four whites and two yolks of eggs1 a pint of cream1 a little flour1 a nutmeg grated1 a little salt1 and a jill of cockles1 mix all together1 and fry it brown4 ,this is proper for a side-dish either for noon or night4 #aed4 ,to make a common quaking ,,pudding4 ,take five eggs1 beat them well with a little salt1 put in three spoonfuls of fine flour1 take a pint of new milk and beat them well together1 then take a cloth1 butter and flour it1 but do not give it over much room in the cloth2 an hour will boil it1 give it a turn every now and then at the first putting in1 or else the meal will settle to the bottom2 have a little plain butter for sauce1 and serve it up4 #aee4 ,to make a boil'd ,,tansey4 ,take an old penny loaf1 cut off the out crust1 slice it thin1 put to it as much hot cream as will wet it1 six eggs well beaten1 a little shred lemon-peel1 grate in a little nutmeg1 and a little salt2 green it as you did your baked tansey1 so tie it up in a cloth and boil it2 it will take an hour and a quarter boiling2 when you dish it up stick it with candid orange and lay a ,seville orange cut in quarters round the dish2 serve it up with melted butter4 #aef4 ,a ,,tansey another ,way4 ,take an old penny loaf1 cut off the out crust1 slice it very thin1 and put to it as much hot milk as will wet it2 take six eggs1 beat them very well1 grate in half a nutmeg1 a little shred lemon-peel1 half a pound of clarified butter1 half a pound of sugar1 and a little salt2 mix them well together4 ,to green your tansey1 ,take a handful or two of spinage1 a handful of tansey1 and a handful or sorrel1 clean them and beat them in a marble mortar1 or grind it as you would do greensauce1 strain it through a linen cloth into a bason1 and put into your tansey as much of the juice as will green it1 pour over the sauce a little white wine1 butter and sugar2 lay a rim of paste round your dish and bake it2 when you serve it up cut a ,seville orange in quarters1 and lay it round the edge of the dish4 #aeg4 ,to make ,,rice ,,pancakes4 ,take half a pound of rice1 wash and pick it clean1 cree it in fair water till it be a jelly1 when it is cold take a pint of cream and the yolks of four eggs1 beat them very well together1 and put them into the rice1 with grated nutmeg and some salt1 then put in half a pound of butter1 and as much flour as will make it thick enough to fry1 with as little butter as you can4 #aeh4 ,to make ,,fruit ,,fritters4 ,take a penny loaf1 cut off the out crust1 slice it1 put to it as much hot milk as will wet it1 beat five or six eggs1 put to them a quarter of a pound of currans well cleaned1 and a little candid orange shred fine1 so mix them well together1 drop them with a spoon into a stew-pan in clarified butter2 have a little white wine1 butter and sugar for your sauce1 put it into a china bason1 lay your fritters round1 grate a little sugar over them1 and serve them up4 #aei4 ,to make ,,white ,,puddings in ,skins4 ,take half a pound of rice1 cree it in milk while it be soft1 when it is creed put it into a cullinder to drain2 take a penny loaf1 cut off the out crust1 then cut it in thin slices1 scald it in a little milk1 but do not make it over wet2 take six eggs and beat them very well1 a pound of currans well cleaned1 a pound of beef-suet shred fine1 two or three spoonfuls of rose-water1 half a pound of powder sugar1 a little salt1 a quarter of an ounce of mace1 a large nutmeg grated1 and a small stick of cinnamon2 beat them together1 mix them very well1 and put them into the skins2 if you find it be too thick put to it a little cream2 you may boil them near half an hour1 it will make them keep the better4 #afj4 ,to make ,,black ,,puddings4 ,take two quarts of whole oatmeal1 pick it and half boil it1 give it room in your cloth1 7you must do it the day before you use it7 put it into the blood while it is warm1 with a handful of salt1 stir it very well1 beat eight or nine eggs in about a pint of cream1 and a quart of bread-crumbs1 a handful or two of maslin meal dress'd through a hair-sieve1 if you have it1 if not put in wheat flour2 to this quantity you may put an ounce of ,jamaica pepper1 and ounce of black pepper1 a large nutmeg1 and a little more salt1 sweet-marjoram and thyme1 if they be green shred them fine1 if dry rub them to powder1 mix them well together1 and if it be too thick put to it a little milk2 take four pounds of beef-suet1 and four pounds of lard1 skin and cut it it think pieces1 put it into your blood by handfuls1 as you fill your puddings2 when they are filled and tied prick them with a pin1 it will keep them from bursting in the boiling2 7you must boil them twice7 cover them close and it will make them black4 #afa4 ,an ,,orange ,,pudding another ,way4 ,take two ,seville oranges1 the largest and cleanest you can get1 grate off the outer skin with a clean grater2 take eight eggs1 7leave out two of the whites7 half a pound of loaf sugar1 beat it very fine1 put it to your eggs1 and beat them for an hour1 put to them half a pound of clarified butter1 and four ounces of almonds blanch'd1 and heat them with a little rose-water2 put in the juice of the oranges1 but mind you don't put in the pippens1 and mix together2 bake it with a thin paste over the bottom of the dish4 ,it must be baked in a slow oven4 #afb4 ,to make ,,apple ,,fritters4 ,take four eggs and beat them very well1 put to them four spoonfuls of fine flour1 a little milk1 about a quarter of a pound of sugar1 a little nutmeg and salt1 so beat them very well together2 you must not make it very thin1 if you do it will not stick to the apple2 take a middling apple and pare it1 cut out the core1 and cut the rest in round slices about the thickness of a shilling2 7you may take out the core after you have cut it with your thimble7 have ready a little lard in a stew-pan1 or any other deep pan2 then take your apple every slice single1 and dip it into your bladder1 let your lard be very hot1 so drop them in2 you must keep them turning whilst enough1 and mind that they be not over brown2 as you take them out lay them on a pewter dish before the fire whilst you have done2 have a little white wine1 butter and sugar for the sauce2 grate over them a little loaf sugar1 and serve them up4 #afc4 ,to make an ,,herb ,,pudding4 ,take a good quantity of spinage and parsley1 a little sorrel and mild thyme1 put to them a handful of great oatmeal creed1 shred them together till they be very small1 put to them a pound of currans1 well washed and cleaned1 four eggs well beaten in a jill of good cream2 if you wou'd have it sweet1 put in a quarter of a pound of sugar1 a little nutmeg1 a little salt1 and a handful of grated bread2 then meal your cloth and tie it close before you put it in to boil2 it will take as much boiling as a piece of beef4 #afd4 ,to make a ,,pudding for a ,,hare4 ,take the liver and chop it small with some thyme1 parsley1 suet1 crumbs of bread mixt1 with grated nutmeg1 pepper1 salt1 an egg1 a little fat bacon and lemon-peel2 you must make the composition very stiff1 lest it should dissolve1 and you lose your pudding4 #afe4 ,to make a ,,bread ,,pudding4 ,take three jills of milk1 when boiled1 take a penny loaf sliced thin1 cut off the out crust1 put on the boiling milk1 let it stand close covered till it be cold1 and beat it very well till all the lumps be broke2 take five eggs beat very well1 grate in a little nutmeg1 shred some lemon-peel1 and a quarter of a pound of butter or beef-suet1 with as much sugar as will sweeten it2 and currans as many as you please2 let them be well cleaned2 so put them into your dish1 and bake or boil it4 #aff4 ,to make ,,clare ,,pancakes4 ,take five or six eggs1 and beat them very well with a little salt1 put to them two or three spoonfuls of cream1 a spoonful of fine flour1 mix it with a little cream2 take your clare and wash it very clean1 wipe it with a cloth1 put your eggs into a pan1 just to cover your pan bottom1 lay the clare in leaf by leaf1 whilst you have covered your pan all over2 take a spoon1 and pour over every leaf till they are all covered2 when it is done lay the brown side upwards1 and serve it up4 #afg4 ,to make a ,,liver ,,pudding4 ,take a pound of grated bread1 a pound of currans1 a pound and a half of marrow and suet together cut small1 three quarters of a pound of sugar1 half an ounce of cinnamon1 a quarter of an ounce of mace1 a pint of grated liver1 and some salt1 mix all together2 take twelve eggs1 7leave out half of the whites7 beat them well1 put to them a pint of cream1 make the eggs and cream warm1 then put it to the pudding1 stuff and stir it well together1 so fill them in skins2 put to them a few blanch'd almonds shred fine1 and a spoonful or two of rose-water1 so keep them for use4 #afh4 ,to make ,,oatmeal ,,fritters4 ,boil a quart of new milk1 steep a pint of fine flour or oatmeal in it ten or twelve hours1 then beat four eggs in a little milk1 so much as will make like thick blatter1 drop them in by spoonfuls into fresh butter1 a spoonful of butter in a cake1 and grate sugar over them2 have sack1 butter and sugar for sauce4 #afi4 ,to make ,,apple ,,dumplings4 ,take half a dozen codlins1 or any other good apples1 pare and core them1 make a little cold butter paste1 and roll it up about the thickness of your finger1 so lap around every apple1 and tie them single in a fine cloth1 boil them in a little salt and water1 and let the water boil before you put them in2 half an hour will boil them2 you must have for sauce a little white wine and butter2 grate some sugar round the dish1 and serve them up4 #agj4 ,to make ,,herb ,,dumplings4 ,take a penny loaf1 cut off the out crust1 and the rest in slices1 put to it as much hot milk as will just wet it1 take the yolks and whites of six eggs1 beat them with two spoonfuls of powder sugar1 half a nutmeg1 and a little salt1 so put it to your bread2 take half a pound of currans well cleaned1 put them to your eggs1 then take a handful of the mildest herbs you can get1 gather them so equal that the taste of one be not above the other1 wash and chop them very small1 put as many of them in as will make a deep green1 7don't put any parsley among them1 nor any other strong herb7 so mix them all together1 and boil them in a cloth1 make them about the bigness of middling apples2 about half an hour will boil them2 put them into your dish1 and have a little candid orange1 white wine1 butter and sugar for sauce1 so serve them up4 #aga4 ,to make ,,marrow ,,tarts4 ,to a quart of cream put the yolks of twelve eggs1 half a pound of sugar1 some beaten mace and cinnamon1 a little salt and some sack1 set it on the fire with half a pound of biskets1 as much marrow1 a little orange-peel and lemon-peel2 stir it on the fire till it becomes thick1 and when it is cold put it into a dish with puff-paste1 then bake it gently in a slow oven4 #agb4 ,to make ,,plain ,,fruit ,,dumplings4 ,take as much flour as you would have dumplings in quantity1 put it to a spoonful of sugar1 a little salt1 a little nutmeg1 a spoonful of light yeast1 and half a pound of currans well washed and cleaned1 so knead them the stiffness you do a common dumpling1 you must have white wine1 sugar and butter for sauce2 you may boil them either in a cloth or without2 so serve them up4 #agc4 ,to make ,,oyster ,,loaves4 ,take half a dozen ,french loaves1 rasp them and make a hole at the top1 take out all the crumbs and fry them in butter till they be crisp2 when your oysters are stewed1 put them into your loaves1 cover them up before the fire to keep hot whilst you want them2 so serve them up4 ,they are proper either for a side-dish or mid-dish4 ,you may make cockle loaves or mushroom-loaves the same way4 #agd4 ,to make a ,,gooseberry ,,pudding4 ,take a quart of green gooseberries1 pick1 coddle1 bruise and rub them through a hair-sieve to take out the pulp2 take six spoonfuls of the pulp1 six eggs1 three quarters of a pound of sugar1 half a pound of clarified butter1 a little lemon-peel shred fine1 a handful of bread-crumbs or bisket1 a spoonful of rose-water or orange-flower water2 mix these well together1 and bake it with paste round the dish2 you may add sweetmeats if you please4 #age4 ,to make an ,,eel ,,pie4 ,case and clean the eels1 season them with a little nutmeg1 pepper and salt1 cut them in long pieces2 you must make your pie with hot butter paste1 let it be oval with a thin crust2 lay in your eels length way1 putting over them a little fresh butter2 so bake them4 ,eel pies are good1 and eat very well with currans1 but if you put in currans you must not use any black pepper1 but a little ,jamaica pepper4 #agf4 ,to make a ,,turbot-,,head ,,pie4 ,take a middling turbot-head1 pretty well cut off1 wash it clean1 take out the gills1 season it pretty well with mace1 pepper and salt1 so put it into a deep dish with half a pound of butter1 cover it with a light puff-paste1 but lay none in the bottom2 when it is baked take out the liquor and the butter that it was baked in1 put it into a sauce-pan with a lump of fresh butter and flour to thicken it1 with an anchovy and a glass of white wine1 so pour it into your pie again over the fish2 you may lie round half a dozen yolks of eggs at an equal distance2 when you have cut off the lid1 lie it in sippets round your disk1 and serve it up4 #agg4 ,to make a ,caudle for a sweet ,,veal ,,pie4 ,take about a jill of white wine and verjuice mixed1 make it very hot1 beat the yolk of an egg very well1 and then mix them together as you would do mull'd ale2 you must sweeten it very well1 because there is no sugar in the pie4 ,this caudle will do for any other sort of pie that is sweet4 #agh4 ,to make ,,sweet-,,meat ,,tarts4 ,make a little shell-paste1 roll it1 and line your tins1 prick them in the inside1 and so bake them2 when you serve 'em up put in any sort of sweet-meats1 what you please4 ,you may have a different sort every day1 do but keep your shells bak'd by you4 #agi4 ,to make ,,orange ,,tarts4 ,take two or three ,seville oranges and boil them1 shift them in the boiling to take out the bitter1 cut them in two1 take out the pippens1 and cut them in slices2 they must be baked in crisp paste2 when you fill the petty-pans1 lay in a layer of oranges and a layer of sugar1 7a pound will sweeten a dozen of small tins1 if you do not put in too much orange7 bake them in a slow oven1 and ice them over4 #ahj4 ,to make a ,,tansey another ,way4 ,take a pint of cream1 some biskets without seeds1 two or three spoonfuls of fine flour1 nine eggs1 leaving out two of the whites1 some nutmeg1 and orange-flower water1 a little juice of tansey and spinage1 put it into a pan till it be pretty thick1 then fry or bake it1 if fried take care that you do not let it be over-brown4 ,garnish with orange and sugar1 so serve it up4 #aha4 ,a good ,,paste for ,,tarts4 ,take a pint of flour1 and rub a quarter of a pound of butter into it1 beat two eggs with a spoonful of double-refin'd sugar1 and two or three spoonfuls of cream to make it into paste2 work it as little as you can1 roll it out thin2 butter your tins1 dust on some flour1 then lay in your paste1 and do not fill them too full4 #ahb4 ,to make ,,transparent ,,tarts4 ,take a pound of flour well dried1 beat one egg till it be very thin1 then melt almost three quarters of a pound of butter without salt1 and let it be cold enough to mix with an egg1 then put it into the flour and make your paste1 roll it very thin1 when you are setting them into the oven wet them over with a little fair water1 and grate a little sugar2 if you bake them rightly they will be very nice4 #ahc4 ,to make a ,,shell ,,paste4 ,take half a pound of fine flour1 and a quarter of a pound of butter1 the yolks of two eggs and one white1 two ounces of sugar finely sifted1 mix all these together with a little water1 and roll it very thin whilst you can see through it2 when you lid your tarts prick them to keep them from blistering2 make sure to roll them even1 and when you bake them ice them4 #ahd4 ,to make ,,paste for ,,tarts4 ,take the yolks of five or six eggs1 just as you would have paste in quantity2 to the yolks of eggs put a pound of butter1 work the butter with your hands whilst it take up all the eggs1 then take some ,london flour and work it with your butter whilst it comes to a paste1 put in about two spoonfuls of loaf sugar beat and sifted1 and about half a jill of water2 when you have wrought it well together it is fit for use4 ,this is a paste that seldom runs if it be even roll'd2 roll it thin but let your lids be thiner than your bottoms2 when you have made your tarts1 prick them over with a pin to keep it from blistering2 when you are going to put them into the oven1 wet them over with a feather dipt in fair water1 and grate over them a little double-refined loaf sugar1 it will ice them2 but don't let them be bak'd in a hot oven4 #ahe4 ,a short ,,paste for ,,tarts4 ,take a pound of wheat-flour1 and rub it very small1 three quarters of a pound of butter1 rub it as small as the flour1 put to it three spoonfuls of loaf sugar beat and sifted2 take the yolks of four eggs1 and beat them very well2 put to them a spoonful or two of rose-water1 and work them into a paste1 then roll them thin1 and ice them as you did the other if you please1 and bake 'em in a slow oven4 #ahf4 ,to make a ,,light ,,paste for a ,,venison ,,pasty1 or other ,,pie4 ,take a quarter of a peck of fine flour1 or as much as you think you have occasion for1 and to every quartern of flour put a pound and a quarter of butter1 break the third part of your butter into the flour2 then take the whites of three or four eggs1 beat them very well to a froth1 and put to them as much water as will knead the meal2 do not knead it over stiff1 so then roll it in the rest of your butter2 you must roll it five or six times over at least1 and strinkle a little flour over your butter every time you roll it up1 lap it up the cross way1 and it will be fit for use4 #ahg4 ,to make a ,paste for a ,,standing ,,pie4 ,take a quartern of flour or more if you have occasion1 and to every quartern of flour put a pound of butter1 and a little salt1 knead it with boiling water1 then work it very well1 and let it lie whilst it is cold4 ,this paste is good enough for a goose pie1 or any other standing-pie4 #ahh4 ,a light ,paste for a ,,dish ,,pie4 ,take a quartern of flour1 and break into it a pound of butter in large pieces1 knead it very stiff1 handle it as lightly as you can1 and roll it once or twice1 then it is fit for use4 #ahi4 ,to make ,,cheese ,,cakes4 ,take a gallon of new milk1 make of it a tender curd1 wring the whey from it1 put it into a bason1 and break three quarters of a pound of butter into the curd1 then with a clean hand work the butter and curd together till all the butter be melted1 and rub it in a hair-sieve with the back of spoon till all be through2 then take six eggs1 beat them with a few spoonfuls of rose-water or sack1 put it into your curd with half a pound of fine sugar and a nutmeg grated2 mix them all together with a little salt1 some currans and almonds2 then make up your paste of fine flour1 with cold butter and a little sugar2 roll your paste very thin1 fill your tins with the curd1 and set them in an oven1 when they are almost enough take them out1 then take a quarter of a pound of butter1 with a little rose-water1 and part of a half pound of sugar1 let it stand on the coals till the butter be melted1 then pour into each cake some of it1 set them in the oven again till they be brown1 so keep them for use4 #aij4 ,to make ,,goofer ,,wafers4 ,take a pound of fine flour and six eggs1 beat them very well1 put to them about a jill of milk1 mix it well with the flour1 put in half a pound of clarified butter1 half a pound of powder sugar1 half of a nutmeg1 and a little salt2 you may add to it two or three spoonfuls of cream2 then take your goofer-irons and put them into the fire to heat1 when they are hot rub them over the first time with a little butter in a cloth1 put your batter into one side of your goofer-irons1 put them into the fire1 and keep turning the irons every now and then2 7if your irons be too hot they burn soon7 make them a day or two before you use them1 only set them down before the fire on a pewter dish before you serve them up2 have a little white wine and butter for your sauce1 grating some sugar over them4 #aia4 ,to make common ,,curd ,,cheese ,,cakes4 ,take a pennyworth of curds1 mix them with a little cream1 beat four eggs1 put to them six ounces of clarified butter1 a quarter of a pound of sugar1 half a pound of currans well wash'd1 and a little lemon-peel shred1 a little nutmeg1 a spoonful of rose-water or brandy1 whether you please1 and a little salt1 mix altogether1 and bake them in small petty pans4 #aib4 ,,cheese ,,cakes without ,,currans4 ,take five quarts of new milk1 run it to a tender curd1 then hang it in a cloth to drain1 rub into them a pound of butter that is well washed in rose-water1 put to it the yolks of seven or eight eggs1 and two of the whites2 season it with cinnamon1 nutmeg and sugar4 #aic4 ,to make a ,,curd ,,pudding4 ,take three quarts of new milk1 put to it a little erning1 as much as will break it when it is scumm'd break it down with your hand1 and when it is drained grind it with a mustard ball in a bowl1 or beat it in a marble-mortar2 then take half a pound of butter and six eggs1 leaving out three of the whites2 beat the eggs well1 and put them into the curds and butter1 grate in half a nutmeg1 a little lemon-peel shred fine1 and salt1 sweeten it to your taste1 beat them all together1 and bake them in little petty-pans with fast bottoms2 a quarter of an hour will bake them2 you must butter the tins very well before you put them in2 when you dish them up you must lay them the wrong side upwards on the dish1 and stick them with either blanch'd almonds1 candid orange1 or citron cut in long bits1 and grate a little loaf sugar over them4 #aid4 ,to make a ,,slipcoat ,,cheese4 ,take five quarts of new-milk1 a quart of cream1 and a quart of water1 boil your water1 then put your cream to it2 when your milk is new-milk warm put in your erning1 take your curd into the strainer1 break it as little as you can1 and let it drain1 then put it into your vat1 press it by degrees1 and lay it in grass4 #aie4 ,to make ,,cream ,,cheese4 ,take three quarts of new-milk1 one quart of cream1 and a spoonful of erning1 put them together1 let it stand till it come to the hardness of a strong jelly1 then put it into the mould1 shifting it often into dry cloths1 lay the weight of three pounds upon it1 and about two hours after you may lay six or seven pounds upon it2 turn it often into dry cloths till night1 then take the weight off1 and let it lie in the mould without weight and cloth till morning1 and when it is so dry that it doth not wet a cloth1 keep it in greens till fit for use2 if you please you may put a little salt into it4 #aif4 ,to make ,,pike eat like ,,sturgeon4 ,take the thick part of a large pike and scale it1 set on two quarts of water to boil it in1 put in a jill of vinegar1 a large handful of salt1 and when it boils put in your pike1 but first bind it about with coarse inkle2 when it is boiled you must not take off the inkle or baising1 but let it be on all the time it is in eating2 it must be kept in the same pickle it was boiled in1 and if you think it be not strong enough you must add a little more salt and vinegar1 so when it is cold put it upon your pike1 and keep it for use2 before you boil the pike take out the bone4 ,you may do scate the same way1 and in my opinion it eats more like sturgeon4 #aig4 ,to ,collar ,,eels4 ,take the largest eels you can get1 skin and split them down the belly1 take out the bones1 season them with a little mace1 nutmeg and salt2 begin at the tail and roll them up very tight1 so bind them up in a little coarse inkle1 boil it in salt and water1 a few bay leaves1 a little whole pepper1 and a little alegar or vinegar2 it will take an hour boiling1 according as your roll is in bigness2 when it is boiled you must tie it and hang it up whilst it be cold1 then put it into the liquor that it was boiled in1 and keep it for use4 ,if your eels be small you may robe two or three of them together4 #aih4 ,to ,pot ,,smelts4 ,take the freshest and largest smelts you can get1 wipe them very well with a clean cloth1 take out the guts with a skewer1 7but you must not take out the milt and roan7 season them with a little mace1 nutmeg and salt1 so lie them in a flat pot2 if you have two score you must lay over them five ounces of butter2 lie over them a paper1 and set them in a slow oven2 if it be over hot it will burn them1 and make them look black2 an hour will bake them2 when they are baked you must take them out and lay them on a dish to drain1 and when they are drained you must put them in long pots about the length of your smelts2 when you lay them in you must put betwixt every layer the same seasoning as you did before1 to make them keep2 when they are cold cover them over with clarified butter1 so keep them for use4 #aii4 ,to ,pickle ,,smelts4 ,take the best and largest smelts you can get2 gut1 wash and wipe them1 lie them in a flat pot1 cover them with a little white wine vinegar1 two or three blades of mace and a little pepper and salt2 bake them in a slow oven1 and keep them for use4 #bjj4 ,to stew a ,,pike4 ,take a large pike1 scale and clean it1 season it in the belly with a little mace and salt2 skewer it round1 put it into a deep stew-pan1 with a pint of small gravy and a pint of claret1 two or thee blades of mace1 set it over a stove with a slow fire1 and cover it up close2 when it is enough take part of the liquor1 put to it two anchovies1 a little lemon-peel shred fine1 and thicken the sauce with flour and butter2 before you lie the pike on the dish turn it with the back upwards1 take off the skin1 and serve it up4 ,garnish your dish with lemon and pickle4 #bja4 ,,sauce for a ,,pike4 ,take a little of the liquor that comes from the pike when you take it out of the oven1 put to it two or three anchovies1 a little lemon-peel shred1 a spoonful or two of white wine1 or a little juice of lemon1 which you please1 put to it some butter and flour1 make your sauce about the thickness of cream1 put it into a bason or silver-boat1 and set in your dish with your pike1 you may lay round your pike any sort of fried fish1 or broiled1 if you have it2 you may have the same sauce for a broiled pike1 only add a little good gravy1 a few shred capers1 a little parsley1 and a spoonful or two of oyster and cockle pickle if you have it4 #bjb4 ,how to roast a ,,pike with a ,pudding in the ,belly4 ,take a large pike1 scale and clean it1 draw it at the gills4--,to make a pudding for the ,pike4 ,take a large handful of bread-crumbs1 as much beef-suet shred fine1 two eggs1 a little pepper and salt1 a little grated nutmeg1 a little parsley1 sweet-marjoram and lemon-peel shred fine2 so mix altogether1 put it into the belly of your pike1 skewer it round and lie it in an earthen dish with a lump of butter over it1 a little salt and flour1 so set it in the oven2 an hour will roast it4 #bjc4 ,to dress a ,,cod',s ,,head4 ,take a cod's head1 wash and clean it1 take out the gills1 cut it open1 and make it to lie flat2 7if you have no conveniency of boiling it you may do it in an oven1 and it will be as well or better7 put it into a copper-dish or earthen one1 lie upon it a littler butter1 salt1 and flour1 and when it is enough take off the skin4 ,,sauce for the ,,cod',s ,,head4 ,take a little white gravy1 about a pint of oysters or cockles1 a little shred lemon-peel1 two or three spoonfuls of white wine1 and about half a pound of butter thicken'd with flour1 and put it into your boat or bason4 ,another ,,sauce for a ,,cod',s ,,head4 ,take a pint of good gravy1 a lobster or crab1 which you can get1 dress and put it into your gravy with a little butter1 juice of lemon1 shred lemon-peel1 and a few shrimps if you have them2 thicken it with a little flour1 and put it into your bason1 set the oysters on one side of the dish and this on the other2 lay round the head boiled whitings1 or any fried fish2 pour over the head a little melted butter4 ,garnish your dish with horse-radish1 slices of lemon and pickles4 #bjd4 ,to stew ,,carp or ,,tench4 ,take your carp or tench and wash them1 scale the carp but not the tench1 when you have cleaned them wipe them with a cloth1 and fry them in a frying pan with a little butter to harden the skin2 before you put them into the stew-pan1 put to them a little good gravy1 the quantity will be according to the largeness of your fish1 with a jill of claret1 three or four anchovies at least1 a little shred lemon-peel1 a blade or two of mace1 let all stew together1 till your carp be enough1 over a slow fire2 when it is enough take part of the liquor1 put to it half a pound of butter1 and thicken it with a little flour2 so serve them up4 ,garnish your dish with crisp parsley1 slices of lemon and pickles4 ,if you have not the convenience of stewing them1 you may broil them before a fire1 only adding the same sauce4 #bje4 ,how to make ,,sauce for a boiled ,,salmon or ,,turbot4 ,take a little mild white gravy1 two or three anchovies1 a spoonful of oyster or cockle pickle1 a little shred lemon-peel1 half a pound of butter1 a little parsley and fennel shred small1 and a little juice of lemon1 but not too much1 for fear it should take off the sweetness4 #bjf4 ,to make ,,sauce for ,,haddock or ,,cod1 either broiled or boiled4 ,take a little gravy1 a few cockles1 oysters or mushrooms1 put to them a little of the gravy that comes from the fish1 either broiled or boiled1 it will do very well if you have no other gravy1 a little catchup and a lump of butter2 if you have neither oysters nor cockles you may put in an anchovy or two1 and thicken with flour2 you may put in a few shred capers1 or a little mango1 if you have it4 #bjg4 ,to stew ,,eels4 ,take your eels1 case1 clean and skewer them round1 put them into a stew-pan with a little good gravy1 a little claret to redden the gravy1 a blade or two of mace1 an anchovy1 and a little lemon-peel2 when they are enough thicken them with a little flour and butter4 ,garnish your dish with parsley4 #bjh4 ,to pitch-cock ,,eels4 ,take your eels1 case and clean them1 season them with nutmeg1 pepper and salt1 skewer them round1 broil them before the fire1 and baste them with a little butter2 when they are almost enough strinkle them over with a little shred parsley1 and make your sauce of a little gravy1 butter1 anchovy1 and a little oyster pickle if you have it2 don't pour the sauce over your eels1 put it into a china bason1 and set it in the middle of your dish4 ,garnish with crisp parsley1 and serve them up4 #bji4 ,to boil ,,herrings4 ,take your herring1 scale and wash them1 take out the milt and roan1 skewer them round1 and tie them with a string or else they will come loose in the boiling and be spoil'd2 set on a pretty broad stew-pan1 with as much water as will cover them1 put to it a little salt1 lie in you herrings with the backs downwards boil with them the milt and roans to lie round them2 they will boil in half a quarter of an hour over a slow fire2 when they are boiled take them up with an egg slice1 so turn them over and set them to drain4 ,make your sauce of a little gravy and butter1 an anchovy and a little boiled parsley shred2 put it into the bason1 set it in the middle of the dish1 lie the herrings round with their tails towards the bason1 and lie the milts and roans between every herring4 ,garnish with crisp parsley and lemon2 so serve them up4 #baj4 ,to fry ,,herrings4 ,scale and wash your herrings clean1 strew over them a little flour and salt2 let your butter be very hot before you put your herrings into the pan1 then shake them to keep them stirring1 and fry them over a brisk fire2 when they are fried cut off the heads and bruise them1 put to them a jill of ale1 7but the ale must not be bitter7 add a little pepper and salt1 a small onion or shalot1 if you have them1 and boil them altogether2 when they are boiled1 strain them1 and put them into your sauce-pan again1 thicken them with a little flour and butter1 put it into a bason1 and set it in the middle of your dish2 fry the milts and roans together1 and lay round your herrings4 ,garnish your dish with crisp parsley1 and serve it up4 #baa4 ,to pickle ,,herrings4 ,scale and clean your herrings1 take out the milts and roans1 and skewer them round1 season them with a little pepper and salt1 put them in a deep pot1 cover them with alegar1 put to them a little whole ,jamaica pepper1 and two or three bay leaves2 bake them and keep them for use4 #bab4 ,to stew ,,oysters4 ,take a score or two of oysters1 according as you have occasion1 put them into a small stew-pan1 with a few bread-crumbs1 a little water1 shred mace and pepper1 a lump of butter1 and a spoonful of vinegar1 7not to make it four7 boil them altogether but not over much1 if you do it makes them hard4 ,garnish with bread fippets1 and serve them up4 #bac4 ,to fry ,,oysters4 ,take a score or two of the largest oysters you can get1 and the yolks of four or five eggs1 beat them very well1 put to them a little nutmeg1 pepper and salt1 a spoonful of fine flour1 and a little raw parsley shred1 so dip in your oysters1 and fry them in butter a light brown4 ,they are very proper to lie about either stew'd oysters1 or any other fish1 or made dishes4 #bad4 ,,oysters in ,,scallop ,,shells4 ,take half a dozen small scallop shells1 lay in the bottom of every shell a lump of butter1 a few bread crumbs1 and then your oysters2 laying over them again a few more bread crumbs1 a little butter1 and a little beat pepper1 so set them to crisp1 either in the oven or before the fire1 and serve them up4 ,they are proper for either a side-dish or middle-dish4 #bae ,to keep ,,herrings all the ,year4 ,take fresh herrings1 cut off their heads1 open and wash them very clean1 season them with salt1 black pepper1 and ,jamaica pepper1 put them into a pot1 cover them with white wine vinegar and water1 of each an equal quantity1 and set them in a slow oven to bake2 tie the pot up close and they will keep a year in the pickle4 #baf4 ,to make artificial ,sturgeon another ,way4 ,take out the bones of a turbot or britt1 lay it in salt twenty four hours1 boil it with good store of salt2 make your pickle of white wine vinegar and three quarts of water1 boil them1 and put in a little vinegar in the boiling2 don't boil it over much1 if you do it will make it soft2 when 'tis enough take it out till it be cold1 put the same pickle to it1 and keep it for use4 #bag4 ,to stew ,,mushrooms4 ,take mushrooms1 and clean them1 the buttons you may wash1 but the flaps you must pill both inside and out2 when you have cleaned them1 pick out the little ones for pickling1 and cut the rest in pieces for stewing2 wash them and put them into a little water1 give them a boil and it will take off the faintness1 so drain from them all the water1 then put them into a pan with a lump of butter1 a little shred mace1 pepper and salt to your taste 7putting them to a little water7 hang them over a slow fire for half an hour1 when they are enough thicken them with a little flour2 serve them up with sippets4 #bah4 ,to make ,,almond ,,puffs4 ,take a pound of almonds blanch'd1 and beat them with orange-flower water1 then take a pound of sugar1 and boil them almost to a candy height1 put in your almonds and stir them on the fire1 keep them stirring till they be stiff1 then take them off the fire and stir them till they be cold2 beat them a quarter of an hour in a mortar1 putting to them a pound of sugar sifted1 and a little lemon-peel grated1 make it into a paste with the whites of three eggs1 and beat it into a froth more or less as you think proper2 bake them in an oven almost cold1 and keep them for use4 #bai4 ,to pot ,,mushrooms4 ,take the largest mushrooms1 scrape and clean them1 put them into your pan with a lump of butter1 and a little salt1 let then stew over a slow fire whilst they are enough1 put to them a little mace and whole pepper1 then dry them with a cloth1 and put them down into a pot as close as you can1 and as you lie them down strinkle in a little salt and mace1 when they are cold cover them over with butter2 when you use them toss them up with gravy1 a few bread-crumbs and butter2 do not make your pot over large1 but rather put them into two pots2 they will keep the better if you take the gravy from them when they are stewed4 ,they are good for fish-sauce1 or any other whilst they are fresh4 #bbj4 ,to fry ,,trout1 or any other ,sort of ,fish4 ,take two or three eggs1 more or less according as you have fish to fry1 take the fish and cut it in thin slices1 lie it upon a board1 rub the eggs over it with a feather1 and strow on a little flour and salt1 fry it in fine drippings or butter1 let the drippings be very hot before you put in the fish1 but do not let it burn1 if you do it will make the fish black2 when the fish is in the pan1 you may do the other side with the egg1 and as you fry it lay it to drain before the fire till all be fried1 then it is ready for use4 #bba4 ,to make ,,sauce for ,,salmon or ,,turbot4 ,boil your turbot or salmon1 and set it to drain2 take the gravy that drains from the salmon or turbot1 an anchovy or two1 a little lemon-peel shred1 a spoonful of catchup1 and a little butter1 thicken it with flour the thickness of cream1 put to it a little shred parsley and fennel2 but do not put in your parsley and fennel till you be just going to send it up1 for it will take off the green4 ,the gravy of all sorts of fish is a great addition to your sauce1 if the fish be sweet4 #bbb4 ,to dress ,,cod',s ,,zoons4 ,lie them in water all night1 and then boil them1 if they be salt shift them once in the boiling1 when they are tender cut them in long pieces1 dress them up with eggs as you do salt fish1 take one or two of them and cut into square pieces1 dip them in egg and fry them to lay round your dish4 ,it is proper to lie about any other dish4 #bbc4 ,to make ,,solomon ,,gundy to eat in ,lent ,take five or six white herrings1 lay them in water all night1 boil them as soft as you would do for eating1 and shift them in the boiling to take out the saltness2 when they are boiled take the fish from the bone1 and mind you don't break the bone in pieces1 leaving on the head and tail2 take the white part of the herrings1 a quarter of a pound of anchovies1 a large apple1 a little onion shred fine1 or shalot1 and a little lemon-peel1 shred them all together1 and lie them over the bones on both sides1 in the shape of a herring2 then take off the peel of a lemon very very thin1 and cut it in long bits1 just as it will reach over the herrings2 you must lie this peel over every herring pretty thick4 ,garnish your dish with a few pickled oysters1 capers1 and mushrooms1 if you have any2 so serve them up4 #bbd4 ,,soloman ,,gundy another ,way4 ,take the white part of a turkey1 or other fowl1 if you have neither1 take a little white veal and mince it pretty small2 take a little hang beef or tongues1 scrape them very fine1 a few shred capers1 and the yolks of four or five eggs shred small2 take a delf dish and lie a delf plate in the dish with the wrong side up1 so lie on your meat and other ingredients1 all single in quarters1 one to answer another2 set in the middle a large lemon or mango1 so lie round your dish anchovies in lumps1 picked oysters or cockles1 and a few pickled mushrooms1 slices of lemon and capers2 so serve it up4 ,this is proper for a side-dish either at noon or night4 #bbe4 ,to make ,,lemon ,,cheese ,,cakes4 ,blanch half a pound of almonds1 and beat them in a stone mortar very fine1 with a little rose-water2 put in eight eggs1 leaving out five of the whites2 take three quarters of a pound of sugar1 and three quarters of a pound of melted butter1 beat all together1 then take three lemon-skins1 boiled tender1 the rind and all1 beat them very well1 and mix them with the rest1 then put them into your paste4 ,you may make a lemon-pudding the same way1 only add the juice of half a lemon3 ,before you set them in the oven1 grate over them a little fine loaf sugar4 #bbf4 ,to make white ,,ginger ,,bread4 ,take a little gum-dragon1 lay it in rose-water all night1 then take a pound of jordan almonds blanch'd with a little of the gum-water1 a pound of double-refined sugar beat and sifted1 an ounce of cinnamon beat with a little rose-water1 work it into a paste and print it1 then set it in a stove to dry4 #bbg4 ,to make red ,,ginger ,,bread4 ,take a quart and a jill of red wine1 a jill and a half of brandy1 seven or eight manshets1 according to the size the bread is1 grate them1 7the crust must be dried1 beat and sifted7 three pounds and a half of sugar beat and sifted1 two ounces of cinnamon1 and two ounces of ginger beat and sifted1 a pound of almonds blanched and beat with rose-water1 put the bread into the liquor by degrees1 stirring it all the time1 when the bread is all well mix'd take it off the fire2 you must put the sugar1 spices1 and almonds into it1 when it is cold print it2 keep some of the spice to dust the prints with4 #bbh4 ,to make a ,,great ,,cake4 ,take five pounds of fine flour1 7let it be dried very well before the fire7 and six pounds of currans well dress'd and rub'd in cloths after they are wash'd1 set them in a sieve before the fire2 you must weigh your currans after they are cleaned1 then take three quarters of an ounce of mace1 two large nutmegs beaten and mix'd amongst the flour1 and pound of powder sugar1 and pound of citron1 and a pound of candid orange1 7cut your citron and orange in pretty large pieces7 and a pound of almonds cut in three or four pieces long way2 then take sixteen eggs1 leaving out half of the whites1 beat your sugar and eggs for half an hour with a little salt2 take three jills of cream1 and three pounds and a half of butter1 melt your butter with part of the cream for fear it should be too hot1 put in between a jack and a jill of good brandy1 a quart of light yeast1 and the rest of the cream1 mix all your liquors together about blood-warm1 make a hole in the middle of your flour1 and put in the liquids1 cover it half an hour and let it stand to rise1 then put in your currans and mix all together2 butter your hoop1 tie a paper three fold1 and put it at the bottom in your hoop2 just when they are ready to set in the oven1 put the cake into your hoop at three times2 when you have laid a little paste at the bottom1 lay in part of your sweet-meats and almonds1 then put in a little paste over them again1 and the rest of your sweet-meats and almonds1 and set it in a quick oven2 two hours will bake it4 #bbi4 ,to make ,,iceing for this ,,cake4 ,take two pounds of double-refined sugar1 beat it1 and sift it through a fine sieve2 put to it a spoonful of fine starch1 a pennyworth of gum-arabic1 beat them all well together2 take the whites of four or five eggs1 beat them well1 and put to them a spoonful of rose-water1 or orange-flower water1 a spoonful of the juice of lemon1 beat them with the whites of your eggs1 and put in a little to your sugar till you wet it1 then beat them for two hours whilst your cake is baking2 if you make it over thin it will run2 when you lie it on your cake you must lie it on with a knife2 if you would have the iceing very thick1 you must add a little more sugar2 wipe off the loose currans before you put on the iceing1 and put it into the oven to harden the iceing4 #bcj4 ,to make a ,,plumb ,,cake4 ,take five pounds of flour dried and cold1 mix to it an ounce of mace1 half an ounce of cinnamon1 a quarter of an ounce of nutmegs1 half a quarter of an ounce of lemon-peel grated1 and a pound of fine sugar2 take fifteen eggs1 leaving out seven of the whites1 beat your eggs with half a jill of brandy or sack1 a little orange-flower water1 or rose water2 then put to your eggs near a quart of light yeast1 set it on the fire with a quart of cream1 and three pounds of butter1 let your butter melt in the cream1 so let it stand till new milk warm1 then skim off all the butter and most of the milk1 and mix it to your eggs and yeast2 make a hole in the middle of your flour1 and put in your yeast1 strinkle at the tip a little flour1 then mix to it a little salt1 six pounds of currans well wash'd clean'd1 dry'd1 pick'd1 and plump'd by the fire1 a pound of the best raisins stoned1 and beat them altogether whilst they leave the bowl2 put in a pound of candid orange1 and half a pound of citron cut in long pieces2 then butter the garth and fill it full2 bake it in a quick oven1 against it be enough have an iceing ready4 #bca4 ,to make a ,,carraway ,,cake4 ,take eighteen eggs1 leave out half of the whites1 and beat them2 take two pounds of butter1 wash the butter clear from milk and salt1 put to it a little rose-water1 and wash your butter very well with your hands till it take up all the eggs1 then mix them in half a jack of brandy and sack2 grate into your eggs a lemon rind2 put in by degrees 7a spoonful at a time7 two pounds of fine flour1 a pound and a half of loaf sugar1 that is sifted and dry2 when you have mixed them very well with your hands1 take a thible and beat it very well for half an hour1 till it look very white1 then mix to it a few seeds1 six ounces of carraway comfits1 and half a pound of citron and candid orange2 then beat it well1 butter your garth1 and put it in a quick oven4 #bcb4 ,to make ,,cakes to keep all the ,year4 ,have in readiness a pound and four ounces of flour well dried1 take a pound of butter unsalted1 work it with a pound of white sugar till it cream1 three spoonfuls of sack1 and the rind of an orange1 boil it till it is not bitter1 and beat it with sugar1 work these together1 then clean your hands1 and grate a nutmeg into your flour1 put in three eggs and two whites1 mix them well1 then with a paste-pin or thible stir in your flour to the butter1 make them up into little cakes1 wet the top with sack and strow on fine sugar2 bake them on buttered papers1 well floured1 but not too much2 you may add a pound of currans washed and warmed4 #bcc4 ,to make ,,shrewsberry ,,cakes4 ,take two pounds of fine flour1 put to it a pound and a quarter of butter 7rub them very well7 a pound and a quarter of fine sugar sifted1 grate in a nutmeg1 beat in three whites of eggs and two yolks1 with a little rose-water1 and so knead your paste with it1 let it lay an hour1 then make it up into cakes1 prick them and lay them on papers1 wet them with a feather dipt in rose-water1 and grate over them a little fine sugar2 bake them in a slow oven1 either on tins or paper4 #bcd4 ,to make a fine ,,cake4 ,take five pounds of fine flour dried1 and keep it warm2 four pounds of loaf sugar pounded1 sifted and warmed2 five pounds of currans well cleaned and warmed before the fire2 a pound and a half of almonds blanch'd beat1 dried1 slit and kept warm2 five pounds of good butter well wash'd and beat from the water2 then work it an hour and a half till it comes to a fine cream2 put to the butter all the sugar1 work it up1 and then the flour1 put in a pint of brandy1 then all the whites and yolks of the eggs1 mix all the currans and almonds with the rest4 ,there must be four pounds of eggs in weight in the shells1 the yolks and the whites beat and separated1 the whites beat to a froth2 you must not cease beating till they are beat to a curd1 to prevent oiling2 to the quantity of a cake put a pound and a half of orange-peel and citron shred1 without plumbs1 and half a pound of carraway seeds1 it will require four hours baking1 and the oven must be as hot as for bread1 but let it be well slaked when it has remained an hour in the oven1 and stop it close2 you may ice it if you please4 #bce4 ,to make a ,,seed ,,cake4 ,take one quartern of fine flour well dried before the fire1 when it is cold rub in a pound of butter2 take three quarters of a pound of carraway comfits1 six spoonfuls of new yeast1 six spoonfuls of cream1 the yolks of six eggs and two whites1 and a little sack2 mix all of these together in a very light paste1 set it before the fire till it rise1 and so bake it in a tin4 #bcf4 ,to make an ordinary ,,plumb ,,cake4 ,take a pound of flour well dried before the fire1 a pound of currans1 two penny-worth of mace and cloves1 two eggs1 four spoonfuls of good new yeast1 half a pound of butter1 half a pint of cream1 melt the butter1 warm the cream1 and mix altogether in a very light paste1 butter your tin before you put it in2 an hour will bake it4 #bcg4 ,to make an ,,angelica ,,cake4 ,take the stalks of angelica boil and green them very well1 put to every pound of pulp a pound of loaf sugar beaten very well1 and when you think it is beaten enough1 lay them in what fashion you please on glasses1 and as they candy turn them4 #bch4 ,to make ,,king ,,cakes4 ,take a pound of flour1 three quarters of a pound of butter1 half a pound of sugar and half a pound of currans1 well cleaned2 rub your butter well into your flour1 and put in as many yolks of eggs as will lithe them1 then put in your sugar1 currans1 and some mace1 shred in as much as will give them a taste1 so make them up in little round cakes1 and butter the papers you lie them on4 #bci4 ,to make ,,breakfast ,,cakes4 ,take a pound of currans well washed1 7rub them in a cloth till dry7 a pound of flour dried before a fire1 take three eggs1 leave out one of the whites1 four spoonfuls of new yeast1 and four spoonfuls of sack or two of brandy1 beat the yeast and eggs well together2 then take a jill of cream1 and something above a quarter of a pound of butter1 set them on a fire1 and stir them till the butter be melted1 7but do not let them boil7 grate a large nutmeg into the flour1 with currans and five spoonfuls of sugar2 mix all together1 beat it with your hand till it leave the bowl1 then flour the tins you put the paste in1 and let them stand a little to rise1 then bake them an hour and a quarter4 #bdj4 ,to make ,,maccaroons4 ,take a pound of blanched almonds and beat them1 put some rose-water in while beating2 7they must not be beaten too small7 mix them with the whites of five eggs1 a pound of sugar finely beaten and sifted1 and a handful of flour1 mix all these very well together1 lay them on wafers1 and bake them in a very temperate oven1 7it must not be so hot as for manchet7 then they are fit for use4 #bda4 ,to make ,,whiggs4 ,take two pounds of flour1 a pound of butter1 a pint of cream1 four eggs1 7leaving out two of the whites7 and two spoonfuls of yeast1 set them to rise a little2 when they are mixed add half a pound of sugar1 and half a pound of carraway comfits1 make them up with sugar and bake them in a dripping pan4 #bdb4 ,to make ,,rasberry ,,cream4 ,take rasberries1 bruise them1 put 'em in a pan on a quick fire whilst the juice be dried up1 then take the same weight of sugar as you have rasberries1 and set them on a slow fire1 let them boil whilst they are pretty stiff2 make them into cakes1 and dry them near the fire or in the sun4 #bdc4 ,to make ,,queen ,,cakes4 ,take a pound of ,london flour dry'd well before the fire1 nine eggs1 a pound of loaf sugar beaten and sifted1 put one half to your eggs and the other to your butter2 take a pound of butter and melt it without water put it into a stone bowl1 when it is almost cold put in your sugar and a spoonful or two of rose water1 beat it very quick1 for half an hour1 till it be as white as cream2 beat the eggs and sugar as long and very quick1 whilst they be white2 when they are well beat mix them all together2 then take half a pound of currans cleaned well1 and a little shred of mace1 so you may fill one part of your tins before you put in your currans2 you may put a quarter of a pound of almonds shred 7if you please7 into them that is without currans2 you may ice them if you please1 but do not let the iceing be thicker than you may lie on with a little brush4 #bdd4 ,to make a ,,bisket ,,cake4 ,take a pound of ,london flour dry'd before the fire1 a pound of loaf sugar beaten and sifted1 beat nine eggs and a spoonful or two of rose water with the sugar for two hours1 then put them to your flour and mix them well together2 put in an ounce of carraway seeds1 then put it into your tin and bake it an hour and a half in a pretty quick oven4 #bde4 ,to make ,,cracknels4 ,take half a pound of fine flour1 half a pound of sugar1 two ounces of butter1 two eggs1 and a few carraway seeds2 7you must beat and sift the sugar7 then put it to your flour and work it to paste2 roll them as thin as you can1 and cut them out with queen cake tins1 lie them on papers and bake them in a slow oven4 ,they are proper to eat with chocolate4 #bdf4 ,to make ,,portugal ,,cakes4 ,take a pound of flour1 a pound of butter1 a pound of sugar1 a pound of currans well cleaned1 and a nutmeg grated2 take half of the flour and mix it with sugar and nutmeg1 melt the butter and put it into the yolks of eight eggs very well beat1 and only four of the whites1 and as the froth rises put it into the flour1 and do so till all is in2 then beat it together1 still strowing some of the other half of the flour1 and then beat it till all the flour be in1 then butter the pans and fill them1 but do not bake them too much2 you may ice them if you please1 or you may strow carraway comfits of all sorts on them when they go into the oven4 ,the currans must be plump'd in warm water1 and dried before the fire1 then put them into your cakes4 #bdg4 ,to make ,,plumb-,,cakes another way4 ,take two pounds of butter1 beat it with a little rose water and orange-flower water till it be like cream1 two pounds of flour dried before the fire1 a quarter of an ounce of mace1 a nutmeg1 half a pound of loaf sugar1 beat and sifted1 fifteen eggs 7beat the whites by themselves and yolks with your sugar7 a jack of brandy and as much sack1 two pounds of currans very well cleaned1 and half a pound of almonds blanch'd and cut in two or three pieces length-way1 so mix all together1 and put it into your hoop of tin2 you may put in half a pound of candid orange and citron if you please2 about an hour will bake it in a quick oven2 if you have a mind to have it iced a pound of sugar will ice it4 #bdh4 ,to make a ,,ginger ,,bread-,,cake4 ,take two pounds of treacle1 two pounds and a quartern of flour1 and ounce of beat ginger1 three quarters of a pound of sugar1 two ounces of coriander seeds1 two eggs1 a pennyworth of new ale with the yeast on it1 a glass of brandy1 and two ounces of lemon-peel1 mix all these together in a bowl1 and set it to rise for half an hour1 then put it into a tin to bake1 and wet it with a little treacle and water2 if you have a quick oven an hour and a half will bake it4 #bdi4 ,to make ,,chocolate ,,cream4 ,take four ounces of chocolate1 more or less1 according as you would have your dish in bigness1 grate it and boil it in a pint of cream1 then mill it very well with a chocolate stick2 take the yolks of two eggs and beat them very well1 leaving out the strain1 put to them three or four spoonfuls of cream1 mix them all together1 set it on the fire1 and keep stirring it till it thicken1 but do not let it boil2 you must sweeten it to your taste1 and keep stirring it till it be cold1 so put it into your glasses or china dishes1 which you please4 #bej4 ,to make white ,,lemon ,,cream4 ,take a jill of spring water and a pound of fine sugar1 set it over a fire till the sugar and water be dissolv'd1 then put the juice of four good lemons to your sugar and water1 the whites of four eggs well beat1 set it on the fire again1 and keep it stirring one way till it just simmers and does not boil1 strain it thro' a fine cloth1 then put it on the fire again1 adding to it a spoonful of orange-flower water1 stir it till it thickens on a slow fire1 then strain into basons or glasses for your use2 do not let it boil1 if you do it will curdle4 #bea4 ,to make ,,cream ,,curds4 ,take a gallon of water1 put to it a quart of new milk1 a little salt1 a pint of sweet cream and eight eggs1 leaving out half the whites and strains1 beat them very well1 put to them a pint of sour cream1 mix them very well together1 and when your pan is just at boiling 7but is must not boil7 put in the sour cream and your eggs1 stir it about and keep it from settling to the bottom2 let it stand whilst it begins to rise up1 then have a little fair water1 and as they rise keep putting it in whilst they be well risen1 then take them off the fire1 and let them stand a little to sadden2 have ready a sieve with a clean cloth over it1 and take up the curds with a laddle or egg-slicer1 whether you have2 you must always make them the night before you use them2 this quantity will make a large dish if your cream be good2 if you think your curds be too thick1 mix tho them two or three spoonfuls of good cream1 lie them upon a china dish in lumps1 so serve them up4 #beb4 ,to make ,,apple ,,cream4 ,take half a dozen large apples1 7coslings or any other apples that will be soft7 and coddle them2 when they are cold take out the pulp2 then take the whites of four or five eggs1 7leaving out the strains7 three quarters of a pound of double-refined sugar beat and sifted1 a spoonful or two of rose-water and grate in a little lemon-peel1 so beat all together for an hour1 whilst it be white1 then lay it on a china dish1 to serve it up4 #bec4 ,to fry ,,cream to eat hot4 ,take a pint of cream and boil it1 three spoonfuls of ,london flour1 mix'd with a little milk1 put in three eggs1 and beat them very well with the flour1 a little salt1 a spoonful or two of fine powder sugar1 mix them very well2 then put your cream to them on the fire and boil it2 then beat two eggs more very well1 and when you take your pan off the fire stir them in1 and pour them into a large pewter dish1 about half an inch thick2 when it is quite cold cut it out in square bits1 and fry it in butter1 a light brown2 as you fry them set them before the fire to keep hot and crisp1 so dish them up with a little white wine1 butter and sugar for your sauce1 in a china cup1 set it in the midst1 and grate over some loaf sugar4 #bed4 ,to make ,,rice or ,,almond ,,cream4 ,take two quarts of cream1 boil it with what seasoning you please1 then take it from the fire and sweeten it1 pick out the seasoning and divide it into two parts1 take a quarter of a pound of blanch'd almonds well beat with orange-flower water1 set that on the fire1 and put to it the yolks of four eggs well beat and strained1 keep it stirring all the time it is on the fire1 when it rises to boil take it off1 stir it a little1 then put it into your bason1 the other half set on the fire1 and thicken it with flour of rice2 when you take it off put to it the juice of a lemon1 orange-flower water or sack1 and stir it till it be cold1 then serve it up4 #bee4 ,to make ,,calf',s ,,foot ,,jelly4 ,take four calf's feet and dress them1 boil them in six quarts of water over a slow fire1 whilst all the bones will come out1 and half the water be boiled away1 strain it into a stone-bowl1 then put to them two or three quarts more water1 and let it boil away to one3 ,if you want a large quantity of flummery or jelly at one time2 take two calf's feet more1 it will make your stock the stronger2 you must make your stock the day before you use it1 and before you put your stock into the pan take off the fat1 and put it into your pan to melt1 take the whites of eight or ten eggs1 just as you have jelly in quantity1 7for the more whites you have makes your jelly the finer7 beat your whites to a froth1 and put to them five or six lemons1 according as they are of goodness1 a little white wine or rhenish1 mix them well together 7but let not your stock be too hot when you put them in7 and sweeten it to your taste2 keep it stirring all the time whilst it boil2 take your bag and dip it in hot water1 and wring it well out1 then put in your jelly1 and keep it shifting whilst it comes clear2 throw a lemon-peel or two into your bag as the jelly is coming off1 and put in some bits of peel into your glasses4 ,you may make hartshorn jelly the same way4 #bef4 ,to make ,,orange ,,cream4 ,take two seville oranges and peel them very thin1 put the peel into a pint of fair water1 and let it lie for an hour or two2 take four eggs1 and beat them very well1 put to them the juice of three or four oranges1 according as they are in goodness1 and sweeten them with double refin'd sugar to your taste1 mix the water and sugar together1 and strain them thro' a fine cloth into your tankard1 and set it over the fire as you did the lemon cream1 and put it into your glasses for use4 #beg4 ,to make yellow ,,lemon ,,cream4 ,take two or three lemons1 according as they are in bigness1 take off the peel as thin as you can from the white1 put it into a pint of clear water1 and let it lie three or four hours2 take the yolks of three or four eggs1 beat them very well1 about eight ounces of double refin'd sugar1 put it into your water to dissolve1 and a spoonful or two of rose-water or orange-flower water1 which you can get1 mix all together with the juice of two of your lemons1 and if your lemons prove not good1 put in the juice of three1 so strain them through a fine cloth into a silver tankard1 and set it over a stove or chafing dish1 stirring it all the time1 and when it begins to be as thick as cream take it off1 but don't let it boil1 if you do it will curdle1 stir it whilst it be cold and put it into glasses for use4 #beh4 ,to make white ,,lemon ,,cream another ,way4 ,take a pint of spring water1 and the whites of six eggs1 beat them very well to a froth1 put them to your water1 adding to it half a pound of double refin'd sugar1 a spoonful of orange-flower water1 and the juice of three lemons1 so mix all together1 and strain them through a fine close into your silver tankard1 set it over a slow fire in a chafing dish1 and keep stirring it all the time2 as you see it thickens take it off1 it will soon curdle then be yellow1 stir it whilst it be cold1 and put it in small jelly glasses for use4 #bei4 ,to make ,,sagoo ,,custards4 ,take two ounces of sagoo1 wash it in a little water1 set it on to cree in a pint of milk1 and let it cree till it be tender1 when it is cold put to it three jills of cream1 boil it altogether with a blade or two of mace1 or a stick of cinnamon2 take six eggs1 leave out the strains1 beat them very well1 mix a little of your cream amongst your eggs1 then mix altogether1 keep stirring it as you put it in1 so set it over a slow fire1 and stir it about whilst it be the thickness of a good cream2 you must not let it boil2 when you take it off the fire put in a tea cupfull of brandy1 and sweeten it to your taste1 then put it into pots or glasses for use4 ,you may have half the quantity if you please4 #bfj4 ,to make ,,almond ,,custards4 ,boil two quarts of sweet cream with a stick of cinnamon2 take eight eggs1 leaving out all the whites but two1 beat them very well2 take six ounces of ,jordan almonds1 blanch and beat them with a little rose-water1 so give them a boil in your cream2 put in half a pound of powder sugar1 and a little of your cream amongst your eggs1 mix altogether1 and set them over a slow fire1 stir it all the time whilst it be as thick as cream1 but don't let it boil2 when you take it off put in a little brandy to your taste1 so put it into your cups for use4 ,you may make rice-custard the same way4 #bfa4 ,to make a ,,sack ,,posset4 ,take a quart of cream1 boil it with two or three blades of mace1 and grate in a long bisket2 take eight eggs1 leave out half the whites1 beat them very well1 and a pint of gooseberry wine1 make it hot1 so mix it well with your eggs1 set it over a slow fire1 and stir it about whilst it be as thick as custard2 set a dish that is deep over a stove1 put in your sack and eggs1 when your cream is boiling hot1 put it to your sack by degrees1 and stir it all the time it stands over your stove1 whilst it be thoroughly hot1 but don't let it boil2 you must make it about half an hour before you want it2 set it upon a hot harth1 and then it will be as thick as custard2 make a little froth of cream1 to lay over the posset2 when you dish it up sweeten it to your taste2 you may make it without bisket if you please1 and don't lay on your froth till you serve it up4 #bfb4 ,to make a ,,lemon ,,posset4 ,take a pint of good thick cream1 grate into it the outermost skin of two lemons1 and squeeze the juice into a jack of white wine1 and sweeten it to your taste2 take the whites of two eggs without the strains1 beat them to a froth1 so whisk them altogether in a stone bowl for half an hour1 then put them into glasses for use4 #bfc4 ,to make whipt ,,sillabubs4 ,take two porringers of cream and one of white wine1 grate in the skin of a lemon1 take the whites of three eggs1 sweeten it to your taste1 then whip it with a whisk1 take off the froth as it rises1 and put it into your sillabub-glasses or pots1 whether you have1 then they are fit for use4 #bfd4 ,to make ,,almond ,,butter4 ,take a quart of cream1 and half a pound of almonds1 beat them with the cream1 then strain it1 and boil it with twelve yolks of eggs and two whites1 till it curdle1 hang it up in a cloth till morning and then sweeten it2 you may rub it through a sieve with the back of a spoon1 or strain it through a coarse cloth4 #bfe4 ,to make ,,black ,,caps4 ,take a dozen of middling pippens and cut them in two1 take out the cores and black ends1 lay them with the flat side downwards1 set them in the oven1 and when they are about half roasted take them out1 wet them over with a little rose water1 and grate over them loaf sugar1 pretty thick1 set them into the oven again1 and let them stand till they are black2 when you serve them up1 put them either into cream or custard1 with the black side upwards1 and set them at an equal distance4 #bff4 ,to make ,,sauce for tame ,,ducks4 ,take the necks and gizzards of your ducks1 a scrag of mutton if you have it1 and make a little sweet gravy1 put to it a few bread-crumbs1 a small onion1 and a little whole pepper1 boil them for half a quarter of an hour1 put to them a lump of butter1 and if it is not thick enough a little flour1 so salt it to your taste4 #bfg4 ,to make ,,sauce for a ,,green-,,goose4 ,take a little good gravy1 a little butter1 and a few scalded gooseberries1 mix all together1 and put it on the disk with your goose4 #bfh4 ,to make another ,,sauce for a ,,green-,,goose4 ,take the juice of sorrel1 a little butter1 and a few scalded gooseberries1 mix them together1 and sweeten it to your taste2 you must not let it boil after you put in the sorrel1 if you do it will take off the green4 ,you must put this sauce into a bason4 #bfi4 ,to make ,,almond ,,flummery4 ,take a pint of stiff jelly made of calf's feet1 put to it a jill or better of good cream1 and four ounces of almonds1 blanch and beat them fine with a little rose-water1 then put them to your cream and jelly1 let them boil together for half a quarter of an hour1 and sweeten it to your taste2 strain it through a fine cloth1 and keep it stirring till it be quite cold1 put it in cups and let it stand all night1 loosen it in warm water and turn it out into your dish2 so serve it up1 and prick it with blanch'd almonds4 #bgj4 ,to make ,,calf',s ,,foot ,,flummery4 ,take two calf's feet1 when they are dress'd1 put two quarts of water to them1 boil them over a slow fire till half or better be consumed2 when your stock is cold1 if it be too stiff1 you may put to it as much cream as jelly1 boil them together with a blade or two of mace1 sweeten it to your taste with loaf sugar1 strain it through a fine cloth1 stir it whilst it be cold1 and turn it out1 but first loosen it in warm water1 and put it into your dish as you did the other flummery4 #bga4 ,to stew ,,spinage with ,,poached ,,eggs4 ,take two or three handfuls of young spinage1 pick it from the stalks1 wash and drain it very clean1 put it into a pan with a lump of butter1 and a little salt1 keep stirring it all the time whilst it be enough1 then take it out and squeeze out the water1 chop it and stir in a little more butter1 lie it in your dish in quarters1 and betwixt every quarter a poached egg1 and lie one in the middle2 fry some sippets of white bread and prick them in your spinage1 to serve them up4 ,this is proper for a side-dish either for noon or night4 #bgb4 ,to make ,,ratifie ,,drops4 ,take half a pound of the best jordan almonds1 and four ounces of bitter almonds1 blanch and set them before the fire to dry1 beat them in a marble mortar with a little white of an egg1 then put to the half a pound of powder sugar1 and beat them altogether to a pretty stiff paste2 you may beat your white of egg very well before you put it in1 so take it out1 roll it with your hand upon a board with a little sugar1 then cut them in pieces1 and lie them on sheets of tin or on paper1 at an equal distance1 that they don't touch one another1 and set them in a slow oven to bake4 #bgc4 ,to fry ,,artichoke ,,bottoms4 ,take artichoke bottoms when they are at the full growth1 and boil them as you would do for eating1 pull off the leaves1 and take out the choke1 cut off the stalks as close as you can from the bottom2 take two or three eggs1 beat them very well1 so dip your artichokes in them1 and strow over them a little pepper and salt2 fry them in butter1 some whole and some in halves2 serve them up with a little butter in a china cup1 set it in the middle of your dish1 lie your artichokes round1 and serve them up4 ,they are proper for a side dish either noon or night4 #bgd4 ,to fricassy ,,artichokes4 ,take artichokes1 and order them the same way as you did for frying1 have ready in a stew-pan a few morels and truffles1 stewed in brown gravy1 so put in your artichokes1 and give them a shake altogether in your stew-pan1 and serve them up hot1 with sippets round them4 #bge4 ,to dry ,,artichoke ,,bottoms4 ,take the largest artichokes you can get1 when they are at their full growth1 boil them as you would do for eating1 pull off the leaves and take out the choke2 cut off the stalk as close as you can1 lie them on a tin dripping-pan1 or an earthen dish1 set them in a slow oven1 for if your oven be too hot it will brown them2 you may dry them before the fire if you have conveniency2 when they are dry put them in paper bags1 and keep them for use4 #bgf4 ,to stew ,,apples4 ,take a pound of double refin'd sugar1 with a pint of water1 boil and skim it1 and put into it a pound of the largest and clearest pippens1 pared and cut in halves2 if little1 let them be whole2 core them and boil them with a continual froth1 till they be as tender and clear as you would have them1 put in the juice of two lemons1 but first take out the apples1 a little peel cut like threads1 boil down your syrrup as thick as you would have it1 then pour it over your apples2 when you dish them1 stick them with long bits of candid orange1 and some with almonds cut in long bits1 to serve them up4 ,you must stew them the day before you use them4 #bgg4 ,to stew ,,apples another ,way4 ,take kentish pippens or john apples1 pare and slice them into fair water1 set them on a clear fire1 and when they are boiled to mash1 let the liquor run through a hair-sieve2 boil as many apples thus as will make the quantity of liquor you would have2 to a pint of this liquor you must have a pound of double refin'd loaf sugar in great lumps1 wet the lumps of sugar with the pippen liquor1 and set it over a gentle fire1 let it boil1 and skim it well3 whilst you are making the jelly1 you must have your whole pippens boiling at the same time2 7they must be the fairest and best pippens you can get7 scope out the cores1 and pare them neatly1 put them into fair water as you do them2 you must likewise make a syrrup ready to put them into1 the quantity as you think will boil them in a clear2 make the syrrup with double refin'd sugar and water4 ,tie up your whole pippens in a piece of fine cloth or muslin severally1 when your sugar and water boils put them in1 let them boil very fast1 so fast that the syrrup always boils over them2 sometimes take them off1 and then set them on again1 let them boil till they be clear and tender2 then take off the muslin they were tied up in1 and put them into glasses that will hold but one in a glass2 then see if your jelly of apple-johns be boiled to jelly enough1 if it be1 squeeze in the juice of two lemons1 and let it have a boil2 then strain it through a jelly bag into the glasses your pippens were in2 you must be sure that your pippens be well drained from the syrrup they were boiled in2 before you put them into the glasses1 you may1 if you please1 boil little pieces of lemon-peel in water till they be tender1 and then boil them in the syrrup your pippens were boiled in2 then take them out and lay them upon the pippens before the jelly is put in1 and when they are cold paper them up4 #bgh4 ,to make ,,plumb ,,gruel4 ,take half a pound of pearl barley1 set it on to cree2 put to it three quarts of water2 when it has boiled a while1 shift it into another fresh water1 and put to it three or four blades of mace1 a little lemon-peel cut in long pieces1 so let it boil whilst the barley be very soft2 if it be too thick you may add a little more water2 take half a pound of currans1 wash them well and plump them1 and put to them your barley1 half a pound of raisins and stone them2 let them boil in the gruel whilst they are plump1 when they are enough put to them a little white wine1 a little juice of lemon1 grate in half a nutmeg1 and sweeten it to your taste1 so serve them up4 #bgi4 ,to make ,,rice ,,gruel4 ,boil half a pound of rice in two quarts of soft water1 as soft as you would have it for rice milk1 with some slices of lemon-peel1 and a stick of cinnamon2 add to it a little white wine and juice of lemon to your taste1 put in a little candid orange sliced thin1 and sweeten it with fine powder sugar2 don't let it boil after you put in your wine and lemon1 put it in a china dish1 with five or six slices of lemon1 so serve it up4 #bhj4 ,to make ,,scotch ,,custard1 to eat hot for ,supper4 ,boil a quart of cream with a stick of cinnamon1 and a blade of mace2 take six eggs1 both yolks and whites 7leave out the strains7 and beat them very well1 grate a long bisket into your cream1 give it a boil before you put in your eggs1 mix a little of your cream amongst your eggs before you put 'em in1 so set it over a slow fire1 stirring it about whilst it be thick1 but don't let it boil2 take half a pound of currans1 wash them very well1 and plump them1 then put them to your custard2 you must let your custard be as thick as will bear the currans that they don't sink to the bottom2 when you are going to dish it up1 put in a large glass of sack1 stir it very well1 and serve it up in a china bason4 #bha4 ,to make a ,dish of ,,mull',d ,,milk4 ,boil a quart of new milk with a stick of cinnamon1 then put to it a pint of cream1 and let them have one boil together1 take eight eggs1 7leave out half of the whites and all the strains7 beat them very well1 put to them a jill of milk1 mix all together1 and set it over a slow fire1 stir it whilst it begins to thicken like custard1 sweeten it to your taste1 and grate in half a nutmeg2 then put it into your dish with a toast of white bread4 ,this is proper for a supper4 #bhb4 ,to make ,,leatch4 ,take two ounces of isinglass and break it into bits1 put it into hot water1 then put half a pint of new milk into the pan with the isinglass1 set it on the fire to boil1 and put into it three or four sticks of good cinnamon1 two blades of mace1 a nutmeg quartered1 and two or three cloves1 boil it till the isinglass be dissolved1 run it through a hair-sieve into a large pan1 then put to it a quart of cream sweetened to your taste with loaf sugar1 and boil them a while together2 take a quarter of a pound of blanch'd almonds beaten in a rose-water1 and strain out all the juice of them into the cream on the fire1 and warm it1 then take it off and stir it well together2 when it has cooled a little take a broad shallow dish and put it into it through a hair-sieve1 when it is cold cut it in long pieces1 and lay it across whilst you have a pretty large dish2 so serve it up4 ,sometimes a less quantity of isinglass will do1 according to the goodness2 ,let it be the whitest and clearest you can get4 ,you must make it the day before you want it for use4 #bhc4 ,to make ,,scotch ,,oysters4 ,take two pounds of the thick part of a leg of veal1 cut it in little bits clear from the skins1 and put it in a marble mortar1 then shred a pound of beef suet and put to it1 and beat them well together till they be as fine as paste2 put to it a handful of bread-crumbs and two or three eggs1 season it with mace1 nutmeg1 pepper1 and salt1 and work it well together2 take one part of your forc'd-meat and wrap it in the kell1 about the bigness of a pigeon1 the rest make into little flat cakes and fry them2 the rolls you may either broil in a dripping-pan1 or set them in an oven2 three is enough in a dish1 set them in the middle of the dish and lay the cakes round2 then take some strong gravy1 shred in a few capers1 and two or three mushrooms or oysters if you have any1 so thicken it up with a lump of butter1 and serve it up hot4 ,garnish your dish with pickles4 #bhd4 ,to boil ,,brocoli4 ,take brocoli when it is seeded1 or at any other time2 take off all the low leaves of your stalks and tie them up in bunches as you do asparagus1 cut them the same length you peel your stalks2 cut them in little pieces1 and boil them in salt and water by themselves2 you must let your water boil before you put them in2 boil the heads in salt and water1 and let the water boil before you put in the brocoli2 put in a little butter2 it takes very little boiling1 and if it boil too quick it will take off all the heads2 you must drain your brocoli through a sieve as you do asparagus2 lie stalks in the middle1 and the bunches round it1 as you would do asparagus4 ,this is proper for either a side-dish or a middle-dish4 #bhe4 ,to boil ,,savoy ,,sprouts4 ,if your savoys be cabbag'd1 dress off the out leaves and cut them in quarters2 take off a little of the hard ends1 and boil them in a large quantity of water with a little salt2 when boiled drain them1 lie them round your meat1 and pour over them a little butter4 ,any thing will boil greener in a large quantity of water than otherwise4 #bhf4 ,to boil ,,cabbage ,,sprouts4 ,take your sprouts1 cut off the leaf and the hard ends1 shred and boil them as you do other greens1 not forgetting a little butter4 #bhg4 ,to fry ,,parsnips to look like ,,trout4 ,take a middling sort of parsnips1 not over thick1 boil them as soft as you would do for eating1 peel and cut them in two the long way2 you must only fry the small ends1 not the thick ones2 beat three or four eggs1 put to them a spoonful of flour1 dip in your parsnips1 and fry them in butter a light brown have for your sauce a little vinegar and butter2 fry some slices to lie round about the dish1 and to serve them up4 #bhh4 ,to make ,,tansey another ,way4 ,take an old penny loaf and cut off the crust1 slice it thin1 put to it as much hot cream as will wet it1 then put to it six eggs well beaten1 a little shred lemon-peel1 a little nutmeg and salt1 and sweeten it to your taste2 green it as you did your baked tansey2 so tie it up in a cloth and boil it2 7it will take an hour and a quarter boiling7 when you dish it up stick it with a candid orange1 and lie a sevile orange cut in quarters round your dish2 serve it up with a little plain butter4 #bhi4 ,to make ,,gooseberry ,,cream4 ,take a quart of gooseberries1 pick1 coddle1 and bruise them very well in a marble mortar or wooden bowl1 and rub them with the back of a spoon through a hair sieve1 till you take out all the pulp from the seeds2 take a pint of thick cream1 mix it well among your pulp grate in some lemon-peel1 and sweeten it to your taste2 serve it up either in a china dish or an earthen one4 #bij4 ,to fry ,,parsnips another ,way4 ,boil your parsnips1 cut them in square long pieces about the length of your finger1 dip them in egg and a little flour1 and fry them a light brown2 when they are fried dish them up1 and grate over them a little sugar3 ,you must have for the sauce a little white wine1 butter1 and sugar in a bason1 and set in the middle of your dish4 #bia4 ,to make ,,apricock ,,pudding4 ,take ten apricocks1 pare1 stone1 and cut them in two1 put them into a pan with a quarter of a pound of loaf sugar1 boil them pretty quick whilst they look clear1 so let them stand whilst they are cold2 then take six eggs1 7leave out half of the whites7 beat them very well1 add to them a pint of cream1 mix the cream and eggs well together with a spoonful of rose-water1 then put in your apricocks1 and beat them very well together1 with four ounces of clarified butter1 then put it into your dish with a thin paste under it2 half an hour will bake it4 #bib4 ,to make ,,apricock ,,custard4 ,take a pint of cream1 boil it with a stick of cinnamon and six eggs1 7leave out four of the whites7 when your cream is a little cold1 mix your eggs and cream together1 with a quarter of a pound of fine sugar1 set it over a slow fire1 stir it all one way whilst it begin to be thick1 then take it off and stir it whilst it be a little cold1 and pour it into your dish2 take six apricocks1 as you did for your pudding1 rather a little higher2 when they are cold lie them upon your custard at an equal distance2 if it be at the time when you have no ripe apricocks1 you may lie preserv'd apricocks4 #bic4 ,to make ,,jumballs another ,way4 ,take a pound of meal and dry it1 a pound of sugar finely beat1 and mix these together2 then take the yolks of five or six eggs1 half a jill of thick cream1 as much as will make it up to a paste1 and some coriander seeds1 lay them on tins and prick them2 bake them in a quick oven2 before you set them in the oven wet them with a little rose-water and double refin'd sugar to ice them4 #bid4 ,to make ,,apricock ,,chips or ,,peaches4 ,take a pound of chips to a pound of sugar1 let not your apricocks be too ripe1 pare them and cut them into large chips2 take three quarters of a pound of fine sugar1 strow most of it upon the chips1 and let them stand till they be dissolv'd1 set them on the fire1 and boil them till they are tender and clear1 strowing the remainder of the sugar on as they boil1 skim them clear1 and lay them in glasses or pots single1 with some syrrup1 cover them with double refin'd sugar1 set them in a stove1 and when they are crisp on one side turn the other on glasses and parch them1 then set them into the stove again2 when they are pretty dry1 pour them on hair-sieves till they are dry enough to put up4 #bie4 ,to make ,,sagoo ,,gruel4 ,take four ounces of sagoo and wash it1 set it over a slow fire to cree1 in two quarts of spring water1 let it boil whilst it be thickish and soft1 put in a blade or two of mace1 and a stick of cinnamon1 let it boil in a while1 and then put in a little more water2 take it off1 put to it a pint of claret wine1 and a little candid orange2 shift them1 then put in the juice of a lemon1 and sweeten it to your taste2 so serve them up4 #bif4 ,to make ,,spinage ,,toasts4 ,take a handful or two of young spinage and wash it1 drain it from the water1 put it into a pan with a lump of butter1 and a little salt1 let it stew whilst it be tender1 only turn it in the boiling1 then take it up and squeeze out the water1 put in another lump of butter and chop it small1 put to it a handful of currans plump'd1 and a little nutmeg2 have three toasts cut from a penny loaf well buttered1 then lie on your spinage4 ,this is proper for a side-dish either for noon or night4 #big4 ,to roast a ,,beast ,,kidney4 ,take a beast kidney with a little fat on1 and stuff it all around1 season it with a little pepper and salt1 wrap it in a kell1 and put it upon the spit with a little water in the dripping-pan2 what drops from your kidney thicken with a lump of butter and flour for your sauce4 ,to fry your ,,stuffing4 ,take a handful of sweet herbs1 a few breadcrumbs1 a little beef-suet shred fine1 and two eggs1 7leave out the whites7 mix altogether with a little nutmeg1 pepper and salt2 stuff your kidney with one part of the stuffing1 and fry the other part in little cakes2 so serve it up4 #bih4 ,to stew ,,cucumbers4 ,take middling cucumbers and cut them in slices1 but not too thin1 strow over them a little salt to bring out the water1 put them into a stew-pan or sauce-pan1 with a little gravy1 some whole pepper1 a lump of butter1 and a spoonful or two of vinegar to your taste2 let them boil all together2 thicken them with flour1 and serve them up with sippets4 #bii4 ,to make an ,,oatmeal ,,pudding4 ,take three or four large spoonfuls of oatmeal done through a hair-sieve1 and a pint of milk1 put it into a pan and let it boil a little whilst it be thick1 add to it half a pound of butter1 a spoonful of rose-water1 a little lemon-peel shred1 a little nutmeg1 or beaten cinnamon1 and a little salt2 take six eggs1 7leave out two of the whites7 and put to them a quarter of a pound of sugar or better1 beat them very well1 so mix them all together2 put it into your dish with a paste round your dish edge2 have a little rose-water1 butter and sugar for sauce4 #cjj4 ,to make a ,,calf',s ,,head ,,pie another ,way4 ,half boil your calf's head1 when it is cold cut it in slices1 rather thicker than you would do for hashing1 season it with a little mace1 nutmeg1 pepper and salt1 lie part of your meat in the bottom of your pie1 a layer of one and a layer of another2 then put in half a pound of butter and a little gravy2 when your pie comes from the oven1 have ready the yolks of six or eight eggs boiled hard1 and lie them round your pie2 put in a little melted butter1 and a spoonful or two of white wine1 and give them a shake together before you lie in your eggs2 your pie must be a standing pie baked upon a dish1 with a puff-paste round the edge of the dish1 but leave no paste in the bottom of your pie2 when it is baked serve it up without a lid4 ,this is proper for either top or bottom dish4 #cja4 ,to make ,,elder ,,wine4 ,take twenty pounds of malaga raisins1 pick and chop them1 then put them into a tub with twenty quarts of water1 let the water be boiled and stand till it be cold again before you put in your raisins1 let them remain together ten days1 stirring it twice a day1 then strain the liquor very well from the raisins1 through a canvas strainer or hair-sieve2 add to it six quarts of elder juice1 five pounds of loaf sugar1 and a little juice of sloes to make it acid1 just as you please2 put it into a vessel1 and let it stand in a pretty warm place three months1 then bottle it2 the vessel must not be stopp'd up till it has done working2 if your raisins be very good you may leave out the sugar4 #cjb4 ,to make ,,gooseberry ,,wine of ripe ,,gooseberries4 ,pick1 clean and beat your gooseberries in a marble mortar or wooden bowl1 measure them in quarts up-heap'd1 add two quarts of spring water1 and let them stand all night or twelve hours1 then rub or press out the husks very well1 strain them through a wide strainer1 and to every gallon put three pounds of sugar1 and a jill of brandy1 then put all into a sweet vessel1 not very full1 and keep it very close for four months1 then decant it off till it comes clear1 pour out the grounds1 and wash the vessel clean with a little of the wine2 add to every gallon a pound more sugar1 let it stand a month in a vessel again1 drop the grounds thro' a flannel bag1 and put it to the other in the vessel2 the tap hole must not be over near the bottom of the cask1 for fear of letting out the grounds4 ,the same receipt will serve for curran wine the same way2 let them be red currans4 #cjc4 ,to make ,,balm ,,wine4 ,take a peck of balm leaves1 put them in a tub or large pot1 heat four gallons of water scalding hot1 ready to boil1 then pour it upon the leaves1 so let it stand all night1 then strain them thro' a hair-sieve2 put to every gallon of water two pounds of fine sugar1 and stir it very well2 take the whites of four or five eggs1 beat them very well1 put them into a pan1 and whisk it very well before it be over hot1 when the skim begins to rise take it off1 and keep it skimming all the while it is boiling1 let it boil three quarters of an hour1 then put it into the tub1 when it is cold put a little new yeast upon it1 and beat it in every two hours1 that it may head the better1 so work it for two days1 then put it into a sweet rundlet1 bung it up close1 and when it is fine bottle it4 #cjd4 ,to make ,,raisin ,,wine4 ,take ten gallons of water1 and fifty pounds of malaga raisins1 pick out the large stalks and boil them in your water1 when your water is boiled1 put it into a tub2 take the raisins and chop them very small1 when your water is blood warm1 put in your raisins1 and rub them very well with your hand2 when you put them into the water1 let them work for ten days1 stirring them twice a day1 then strain out the raisins in a hair-sieve1 and put them into a clean harden bag1 and squeeze it in the press to take out the liquor1 so put it into your barrel2 don't let it be over full1 bung it up close1 and let it stand whilst it is fine2 when you tap your wine you must not tap it too near the bottom1 for fear of the grounds2 when it is drawn off1 take the grounds out of the barrel1 and wash it out with a little of your wine1 then put your wine into the barrel again1 draw your grounds thro' a flannel bag1 and put them into the barrel to the rest2 add to it two pounds of loaf sugar1 then bung it up1 and let it stand a week or ten days2 if it be very sweet to your taste1 let it stand some time longer1 and bottle it4 #cje4 ,to make ,,birch ,,wine4 ,take your birch water and boil it1 clear it with whites of eggs2 to every gallon of water take two pounds and a half of fine sugar1 boil it three quarters of an hour1 and when it is almost cold1 put in a little yeast1 work it two or three days1 then put it into the barrel1 and to every five gallons put in a quart of brandy1 and half a pound of ston'd raisins2 before you put up your wine burn a brimstone match in the barrel4 #cjf4 ,to make ,,white ,,curran ,,wine4 ,take the largest white currans you can get1 strip and break them in your hand1 whilst you break all the berries2 to every quart of pulp take a quart of water1 let the water be boiled and cold again1 mix them well together1 let them stand all night in your tub1 then strain them thro' a hair-sieve1 and to every gallon put two pounds and a half of six-penny sugar2 when your sugar is dissolved1 put it into your barrel1 dissolve a little isinglass1 whisk it with whites of eggs1 and put it in2 to every four gallons put in a quart of mountain wine1 so bung up your barrel2 when it is fine draw it off1 and take off the grounds1 7but don't tap the barrel over low at the bottom7 wash out the barrel with a little of your wine1 and drop the grounds thro' a bag1 then put it to the rest of your wine1 and put it all into your barrel again1 to every gallon add half a pound more sugar1 and let it stand another week or two2 if it be too sweet let it stand a little longer1 then bottle it1 and it will keep two or three years4 #cjg4 ,to make ,,orange ,,ale4 ,take forty seville oranges1 pare and cut them in slices1 the best coloured seville you can get1 put them all with the juice and seeds into half a hogshead of ale2 when it is tunned up and working1 put in the oranges1 and at the same time a pound and a half of raisins of the sun stoned2 when it has done working close up the bung1 and it will be ready to drink in a month4 #cjh4 ,to make ,,orange ,,brandy4 ,take a quart of brandy1 the peels of eight oranges thin pared1 keep them in the brandy forty-eight hours in a close pitcher1 then take three pints of water1 put into it three quarters of a pound of loaf sugar1 boil it till half be consumed1 and let it stand till cold1 then mix it with the brandy4 #cji4 ,to make ,,orange ,,wine4 ,take six gallons of water and fifteen pounds of powder sugar1 the whites of six eggs well beaten1 boil them three quarters of an hour1 and skim them while any skim will rise2 when it is cold enough for working1 put to it six ounces of the syrrup of citron or lemons1 and six spoonfuls of yeast1 beat the syrrup and yeast well together1 and put in the peel and juice of fifty oranges1 work it two days and a night1 then tun it up into a barrel1 so bottle it at three or four months old4 #caj4 ,to make ,,cowslip ,,wine4 ,take ten gallons of water1 when it is almost at boiling1 add to it twenty one pounds of fine powder sugar1 let it boil half an hour1 and skim it very clean2 when it is boiled put it in a tub1 let it stand till you think it cold to set on the yeast2 take a poringer of new yeast off the fat1 and put to it a few cowslips2 when you put on the yeast1 put in a few every time it is stirred1 till all the cowslips be in1 which must be six pecks1 and let it work three or four days2 add to it six lemons1 cut off the peel1 and the insides put into your barrel1 then add to it a pint of brandy2 when you think it has done working1 close up your vessel1 let it stand a month1 and then bottle it2 you may let your cowslips lie a week or ten days to dry before you make your wine1 for it makes it much finer2 you may put in a pint of white wine that is good1 instead of the brandy4 #caa4 ,to make ,,orange ,,wine another ,way4 ,take six gallons of water1 and fifteen pounds of sugar1 put your sugar into the water on the fire1 the whites of six eggs1 well beaten1 and whisk them into the water1 when it is cold skim it very well whilst any skim rises1 and let it boil for half an hour2 take fifty oranges1 pare them very thin1 put them into your tub1 pour the water boiling hot upon your oranges1 and when it is bloodwarm put on the yeast1 then put in your juice1 let it work two days1 and so tun it into your barrel2 at six weeks or two months old bottle it2 you may put to it in the barrel a quart of brandy4 #cab4 ,to make ,,birch ,,wine another ,way4 ,to a gallon of birch water put two pounds of loaf or very fine lump sugar1 when you put it into the pan whisk the whites of four eggs2 7four whites will serve for four gallons7 whisk them very well together before it be boiled1 when it is cold put on a little yeast1 let it work a night and a day in the tub1 before you put it into your barrel put in a brimstone match burning2 take two pounds of isinglass cut in little bits1 put to it a little of your wine1 let it stand within the air of the fire all night2 takes the whites of two eggs1 beat it with your isinglass1 put them into your barrel and stir them about with a stick2 this quantity will do for four gallons2 to four gallons you must have two pounds of raisins shred1 put them into your barrel1 close it up1 but not too close at the first1 when it is fine1 bottle it4 #cac4 ,to make ,,apricock ,,wine4 ,take twelve pounds of apricocks when full ripe1 stone and pare them1 put the paring into three gallons of water1 with six pounds of powder sugar1 boil them together half an hour1 skim them well1 and when it is blood-warm put it on the fruit2 it must be well bruised1 cover it close1 and let it stand three days2 skim it every day as the skim rises1 and put it thro' a hair sieve1 adding a pound of loaf sugar2 when you put it into the vessel close it up1 and when it is fine bottle it4 #cad4 ,to make ,,orange ,,shrub4 ,take seville oranges when they are full ripe1 to three dozen of oranges put half a dozen of large lemons1 pare them very thin1 the thinner the better1 squeeze the lemons and oranges together1 strain the juice thro' a hair sieve1 to a quart of the juice put a pound and a quarter of loaf sugar2 about three dozen of oranges 7if they be good7 will make a quart of juice1 to every quart of juice1 put a gallon of brandy1 put it into a little barrel with an open bung with all the chippings of your oranges1 and bung it up close2 when it is fine bottle it4 ,this is a pleasant dram1 and ready for punch all the year4 #cae4 ,to make ,,strong ,,mead4 ,take twelve gallons of water1 eight pounds of sugar1 two quarts of honey1 and a few cloves1 when your pan boils take the whites of eight or ten eggs1 beat them very well1 put them into your water before it be hot1 and whisk them very well together2 do not let it boil but skim it as it rises till it has done rising1 then put it into your tub2 when it is about blood warm put to it three spoonfuls of new yeast2 take eight or nine lemons1 pare them and squeeze out the juice1 put them both together into your tub1 and let them work two or three days1 then put it into your barrel1 but it must not be too full2 take two or three pennyworth of isinglass1 cut as small as you can1 beat it in a mortar about a quarter of an hour1 it will not make it small2 but that it may dissolve sooner1 draw out a little of the mead into a quart mug1 and let it stand within the air of the fire all night2 take the whites of three eggs1 beat them very well1 mix them with your isinglas1 whisk them together1 and put them into your barrel1 bung it up1 and when it is fine bottle it4 ,you may order isinglass this way to put into any sort of made wine4 #caf4 ,to make ,,mead another ,way4 ,take a quart of honey1 three quarts of water1 put your honey into the water1 when it is dissolved1 take the whites of four or five eggs1 whisk and beat them very well together and put them into your pan2 boil it while the skim rises1 and skim it very clean2 put it into your tub1 when it is warm put in two or three spoonfuls of light yeast1 according to the quantity of your mead1 and let it work two nights and a day4 ,to every gallon put in a large lemon1 pare and strain it1 put the juice and peel into your tub1 and when it is wrought put it into your barrel2 let it work for three or four days1 stir twice a day with a thible1 so bung it up1 and let it stand two or three months1 according to the hotness of the weather4 ,you must try your mead two or three times in the above time1 and if you find the sweetness going off1 you must take it sooner4 #cag4 ,to make ,,cyder4 ,draw off the cyder when it hath been a fortnight in the barrel1 put it into the same barrel again when you have cleaned it from the grounds1 and if your apples were sharp1 and that you find your cyder hard1 put into every gallon of cyder a pound and half of sixpenny or five-penny sugar2 to twelve gallons of this take half an ounce of isinglass1 and put to it a quart of cyder2 when your isinglass is dissolved1 put to it three whites of eggs1 whisk them altogether1 and put them into your barrel2 keep it close for two months and then bottle it4 #cah4 ,to make ,,cowslip ,,wine4 ,take two pecks of peeps1 and four gallons of water1 put to every gallon of water two pounds and a quarter of sugar1 boil the water and sugar together a quarter of an hour1 then put it into a tub to cool1 put in the skins of four lemons1 when it is cold bruise your peeps1 and put into your liquor1 add to it a jill of yeast1 and the juice of four lemons1 let them be in the tub a night and a day1 then put it into your barrel1 and keep it four days stirring1 then clay it up close for three weeks and bottle it4 ,put a lump of sugar in every bottle4 #cai4 ,to make ,,red ,,curran ,,wine4 ,let your currans be the best and ripest you can get1 pick and bruise them2 to every gallon of juice add five pints of water1 put it to your berries in a stand for two nights and a day1 then strain your liquor through a hair sieve2 to every gallon of liquor put two pounds of sugar1 stir it till it be well dissolved1 put it into a rundlet1 and let it stand four days1 then draw it off clean1 put in a pound and a half of sugar1 stirring it well1 wash out the rundlet with some of the liquor1 so tun it up close2 if you put two or three quarts of rasps bruised among your berries1 it makes it taste the better4 ,you may make white curran wine the same way1 only leave out the rasps4 #cbj4 ,to make ,,cherry ,,wine4 ,take eight pounds of cherries and stone them1 four quarts of water1 and two pounds of sugar1 skim and boil the water and sugar1 then put in the cherries1 let them have one boil1 put them into an earthen pot till the next day1 and set them to drain thro' a sieve1 then put your wine into a spigot pot1 clay it up close1 and look at it every two or three days after2 if it does not work1 throw into it a handful of fresh cherries1 so let it stand six or eight days1 then if it be clear1 bottle it up4 #cba4 ,to make ,,cherry ,,wine another ,way4 ,take the ripest and largest kentish cherries you can get1 bruise them very well1 stones and stalks altogether1 put them into a tub1 having a tap to it1 let them stand fourteen days1 then pull out the tap1 let the juice run from them and put it into a barrel1 let it work three or four days1 then stop it up close three or four weeks and bottle it off4 ,the wine will keep many years and be exceeding rich4 #cbb4 ,to make ,,lemon ,,drops4 ,take a pound of loaf sugar1 beat and sift it very fine1 grate the rind of a lemon and put into your sugar2 take the whites of three eggs and wisk them to a froth1 squeeze in some lemon to your taste1 beat them for half an hour1 and drop them on white paper2 be sure you let the paper be very dry1 and sift a little fine sugar on the paper before you drop them4 ,if you would have them yellow1 take a pennyworth of gumbouge1 steep it in some rose-water1 mix to it some whites of eggs and a little sugar1 so drop them1 and bake them in a slow oven4 #cbc4 ,to make ,gooseberry ,wine another ,way4 ,take twelve quarts of good ripe gooseberries1 stamp them1 and put to them twelve quarts of water1 let them stand three days1 stir them twice every day1 strain them1 and put to your liquor fourteen pounds of sugar2 when it is dissolved strain it through a flannel bag1 and put it into a barrel1 with half an ounce of isinglass2 you must cut the isinglass in pieces1 and beat it whilst it be soft1 put to it a pint of your wine1 and let it stand within the air of the fire2 take the whites of four eggs and beat them very well to a froth1 put in the isinglass1 and whisk the wine and it together2 put them into the barrel1 clay it close1 and let it stand whilst fine1 then bottle it for use4 #cbd4 ,to make ,red ,curran ,wine another ,way4 ,take five quarts of red currans1 full ripe1 bruise them1 and take from them all the stalks1 to every five quarts of fruit put a gallon of water2 when you have your quantity1 strain them thro' a hair-sieve1 and to every gallon of liquor put two pounds and three quarters of sugar2 when your sugar is dissolved tun it into your cask1 and let it stand three weeks1 then draw it off1 and put to every gallon a quarter of a pound of sugar2 wash your barrel with cold water1 tun it up1 and let it stand about a week2 to every ten gallons put an ounce of isinglass1 dissolve it in some of the wine1 when it is dissolved put to it a quart of your wine1 and beat them with a whisk1 then put it into the cask1 and stop it up close2 when it is fine bottle it4 ,if you would have it taste of rasps1 put to every gallon of wine a quart of rasps2 if there be any grounds in the bottom of the cask1 when you draw off your wine1 drop them thro' a flannel bag1 and then put it into your cask4 #cbe4 ,to make ,,mulberry ,,wine4 ,gather your mulberries when they are full ripe1 beat them in a marble mortar1 and to every quart of berries put a quart of water2 when you put 'em into the tub rub them very well with your hands1 and let them stand all night1 then strain 'em thro' a sieve2 to every gallon of water put three pounds of sugar1 and when the sugar is dissolved put it into your barrel2 take two pennyworth of isinglass and clip it in pieces1 put to it a little wine1 and let it stand all night within the air of the fire2 take the whites of two or three eggs1 beat them very well1 then put them to the isinglass1 mix them well together1 and put them into your barrel1 stirring it about when it is put in2 you must not let it be over full1 nor bung it close up at first2 set it in a cool place and bottle it when fine4 #cbf4 ,to make ,,blackberry ,,wine4 ,take blackberries when they are full ripe1 and squeeze them the same way as you did the mulberries4 ,if you add a few mulberries1 it will make your wine have a much better taste4 #cbg4 ,to make ,,syrrup ,,of ,,mulberries4 ,take mulberries when they are full ripe1 break them very well with your hand1 and drop them through a flannel bag2 to every pound of juice take a pound of loaf sugar2 beat it small1 put to it your juice1 so boil and skim it very well2 you must skim it all the time it is boiling2 when the skim has done rising it is enough2 when it is cold bottle it and keep it for use4 ,you may make rasberry syrrup the same way4 #cbh4 ,to make ,,rasberry ,,brandy4 ,take a gallon of the best brandy you can get1 and gather your rasberries when they are full ripe1 and put them whole into your brandy2 to every gallon of brandy take three quarts of rasps1 let them stand close covered for a month1 then clear it from rasps1 and put to it a pound of loaf sugar2 when your sugar is dissolved and a little settled1 boil it and keep it for use4 #cbi4 ,to make ,black ,,cherry ,,brandy4 ,take a gallon of the best brandy1 and eight pounds of black cherries1 stone and put 'em into your brandy in an earthen pot2 bruise the stones in a mortar1 then put them into your brandy1 and cover them up close1 let them steep for a month or six weeks1 so drain it and keep it for use4 ,you may distil the ingredients if you please4 #ccj4 ,to make ,,ratifie ,,brandy4 ,take a quart of the best brandy1 and about a jill of apricock kernels1 blanch and bruise them in a mortar1 with a spoonful or two of brandy1 so put them into a large bottle with your brandy2 put to it four ounces of loaf sugar1 let it stand till you think it has got the taste of the kernels1 then pour it out and put in a little more brandy if you please4 #cca4 ,to make ,,cowslip ,,syrrup4 ,take a quartern of fresh pick'd cowslips1 put to 'em a quart of boiling water1 let 'em stand all night1 and the next morning drain it from the cowslips2 to every pint of water put a pound of fine powder sugar1 and boil it over a slow fire2 skim it all the time in the boiling whilst the skim has done rising2 then take it off1 and when it is cold put it into a bottle1 and keep it for use4 #ccb4 ,to make ,,lemon ,,brandy4 ,take a gallon of brandy1 chip twenty-five lemons1 7let them steep twenty-four hours7 the juice of sixteen lemons1 a quarter of a pound of almonds blanched and beat1 drop it thro' a jelly bag twice1 and when it is fine bottle it2 sweeten it to your taste with double refined sugar before you put it into your jelly bag4 ,you must make it with the best brandy you can get4 #ccc4 ,to make ,,cordial ,,water of ,,cowslips4 ,take two quarts of cowslip peeps1 a slip of balm1 two sprigs of rosemary1 a stick of cinnamon1 half an orange peel1 half a lemon peel1 a pint of brandy1 and a pint of ale2 lay all these to steep twelve hours1 then distil them on a cold still4 #ccd4 ,to make ,,milk ,,punch4 ,take two quarts of old milk1 a quart of good brandy1 the juice of six lemons or oranges1 whether you please1 and about six ounces of loaf sugar1 mix them altogether and drop them thro' a jelly bag2 take off the peel of two of the lemons or oranges1 and put it into your bag1 when it is run off bottle it2 'twill keep as long as you please4 #cce4 ,to make ,,milk ,,punch another ,way4 ,take three jills of water1 a jill of old milk1 and a jill of brandy1 sweeten it to your taste2 you must not put any acid into this for it will make it curdle4 ,this is a cooling punch to drink in a morning4 #ccf4 ,to make ,,punch another ,way4 ,take five pints of boiling water and one quart of brandy1 add to it the juice of four lemons or oranges1 and about six ounces of loaf sugar2 when you have mixed it together strain it thro' a hair sieve or cloth1 and put into your bowl the peel of a lemon or orange4 #ccg4 ,to make ,,acid for ,,punch4 ,take gooseberries at their full growth1 pick and beat them in a marble mortar1 and squeeze them in a harden bag thro' a press1 when you have done run it thro' a flannel bag1 and then bottle it in small bottles2 put a little oil on every bottle1 so keep it for use4 #cch4 ,to bottle ,,gooseberries4 ,gather your gooseberries when they are young1 pick and bottle them1 put in the cork loose1 set them in a pan of water1 with a little hay in the bottom1 put them into the pan when the water is cold1 let it stand on a slow fire1 and mind when they are coddled2 don't let the pan boil1 if you do it will break the bottles3 when they are cold fasten the cork1 and put on a little rosin1 so keep them for use4 #cci4 ,to bottle ,,damsins4 ,take your damsins before they are full ripe1 and gather them when the dew is off1 pick of the stalks1 and put them into dry bottles2 don't fill your bottles over full1 and cork them as close as you would do for ale1 keep them in a cellar1 and cover them over with sand4 #cdj4 ,to preserve ,orange ,chips to put in glasses4 ,take a seville orange with a clear skin1 pare it very thin from the white1 then take a pair of scissars and clip it very thin1 and boil it in water1 shifting it two or three times in the boiling to take out the bitter2 then take half a pound of double refined sugar1 boil it and skim it1 then put in your orange1 so let it boil over a slow fire whilst your syrrup be thick1 and your orange look clear1 then put it into glasses1 and cover it with papers dipt in brandy2 if you have a quantity of peel you must have the larger quantity of sugar4 #cda4 ,to preserve ,,oranges or ,,lemons4 ,take seville oranges1 the largest and roughest you can get1 clear of spots1 chip them very fine1 and put them into water for two days1 shifting them twice or three times a day1 then boil them whilst they are soft3 take and cut them into quarters1 and take out all the pippens with a penknife1 so weigh them1 and to every pound of orange1 take a pound and half of loaf sugar2 put your sugar into a pan1 and to every pound of sugar a pint of water1 set it over the fire to melt1 and when it boils skim it very well1 then put in your oranges2 if you would have any of them whole1 make a little hole at the top1 and take out the meat with a tea spoon1 set your oranges over a slow fire to boil1 and keep them skimming all the while2 keep your oranges as much as you can with the skin downwards2 you may cover them with a delf-plate1 to bear them down in the boiling2 let them boil for three quarters of an hour1 then put them into a pot or bason1 and let them stand two days covered1 then boil them again whilst they look clear1 and the syrrup be thick1 so put them into a pot1 and lie close over them a paper dip'd in brandy1 and tie a double paper at the top1 set them in a cool place1 and keep them for use4 ,if you would have your oranges that are whole to look pale and clear1 to put in glasses1 you must make a syrrup of pippen jelly2 then take ten or a dozen pippens1 as they are of bigness1 pare and slice them1 and boil them in as much water as will cover them till they be thoroughly tender1 so strain your water from the pippens through a hair sieve1 then strain it through a flannel bag2 and to every pint of jelly take a pound of double refined sugar1 set it over a fire to boil1 and skim it1 let it boil whilst it be thick1 then put it into a pot and cover it1 but they will keep best if they be put every one in different pots4 #cdb4 ,to make ,,jelly of ,,currans4 ,take a quartern of the largest and best currans you can get1 strip them from the stalks1 and put them in a pot1 stop them close up1 and boil them in a pot of water over the fire1 till they be thoroughly coddled and begin to look pale1 then put them in a clear hair sieve to drain1 and run the liquor thro' a flannel bag1 to every pint of your liquor put in a pound of your double refin'd sugar2 you must beat the sugar fine1 and put it in by degrees1 set it over the fire1 and boil it whilst any skim will rise1 then put it into glasses for ale2 the next day clip a paper round1 and dip it in brandy to lie on your jelly2 if you would have your jelly a light red1 put in half of white currans1 and in my opinion it looks much better4 #cdc4 ,to preserve ,,apricocks4 ,take apricocks before they be full ripe1 stone and pare 'em2 then weigh 'em1 and to every pound of apricocks take a pound of double refined sugar1 beat it very small1 lie one part of your sugar under the apricocks1 and the other part at the top1 let them stand all night1 the next day put them in a stew-pan or brass pan2 don't do over many at once in your pan1 for fear of breaking1 let them boil over a slow fire1 skim them very well1 and turn them two or three times in the boiling2 you must but about half do 'em at the first1 and let them stand whilst they be cool1 then let them boil whilst your apricocks look clear1 and the syrrup thick1 put them into your pots or glasses1 when they are cold cover them with a paper dipt in brandy1 then tie another paper close over your pot to keep out the air4 #cdd4 ,to make ,,marmalade of ,,apricocks4 ,take what quantity of apricocks you shall think proper1 stone them and put them immediately into a skellet of boiling water1 keep them under water on the fire till they be soft1 then take them out of the water and wipe them with a cloth1 weigh your sugar with your apricocks1 weight for weight1 then dissolve your sugar in water1 and boil it to a candy height1 then put in your apricocks1 being a little bruised1 let them boil but a quarter of a hour1 then glass them up4 #cde4 ,to know when your ,,sugar is at ,,candy ,,height4 ,take some sugar and clarify it till it comes to a candy-height1 and keep it still boiling 'till it becomes thick1 then stir it with a stick from you1 and when it is at candy-height it will fly from your stick like flakes of snow1 or feathers flying in the air1 and till it comes to that height it will not fly1 then you may use it as you please4 #cdf4 ,to make ,marmalade of ,quinces white4 ,take your quinces and coddle them as you do apples1 when they are soft pare them and cut them in pieces1 as if you would cut them for apple pies1 then put your cores1 parings1 and the waste of your quinces in some water1 and boil them fast for fear of turning red until it be a strong jelly2 when you see the jelly pretty strong strain it1 and be sure you boil them uncovered2 add as much sugar as the weight of your quinces into your jelly1 till it be boiled to a height1 then put in your coddled quinces1 and boil them uncovered till they be enough1 and set them near the fire to harden4 #cdg4 ,to make ,quiddeny of ,red ,curranberries4 ,put your berries into a pot1 with a spoonful or two of water1 cover it close1 and boil 'em in some water1 when you think they are enough strain them1 and put to every pint of juice a pound of loaf sugar1 boil it up jelly height1 and put them into glasses for use4 #cdh4 ,to preserve ,,gooseberries4 ,to a pound of ston'd gooseberries put a pound and a quarter of fine sugar1 wet the sugar with the gooseberry jelly2 take a quart of gooseberries1 and two or three spoonfuls of water1 boil them very quick1 let your sugar be melted1 and then put in your gooseberries2 boil them till clear1 which will be very quickly4 #cdi4 ,to make little ,,almond ,,cakes4 ,take a pound of sugar and eight eggs1 beat them well an hour1 then put them into a pound of flour1 beat them together1 blanch a quarter of a pound of almonds1 and beat them with rose-water to keep 'em from oiling1 mix all together1 butter your tins1 and bake them half an hour4 ,half an hour is rather too long for them to stand in the oven4 #cej4 ,to preserve ,,red ,,gooseberries4 ,take a pound of sixpenny sugar1 and a little juice of currans1 put to it a pound and a half of ,gooseberries1 and let them boil quick a quarter of an hour2 but if they be for jam they must boil better than half an hour4 ,they are very proper for tarts1 or to eat as sweet-meats4 #cea4 ,to bottle ,,berries another ,way4 ,gather your berries when they are full grown1 pick and bottle them1 tie a paper over them1 prick it with a pin1 and set it in the oven2 after you have drawn1 and when they are coddled1 take them out and when they are cold cork them up2 rosin the cork over1 and keep them for use4 #ceb4 ,to keep ,,barberries for ,,tarts all the ,year4 ,take barberries when they are full ripe1 and pick 'em from the stalk1 put them into dry bottles1 cork 'em up very close and keep 'em for use4 ,you may do cranberries the same way4 #cec4 ,to preserve ,,barberries for ,,tarts4 ,take barberries when full ripe1 strip them1 take their weight in sugar1 and as much water as will wet your sugar1 give it a boil and skim it2 then put in your berries1 let them boil whilst they look clear and your syrrup thick1 so put them into a pot1 and when they are cold cover them up with a paper dip'd in brandy4 #ced4 ,to preserve ,,damsins4 ,take damsins before they are full ripe1 and pick them1 take their weight in sugar1 and as much water as will wet your sugar1 give it a boil and skim it1 then put in your damsins1 let them have one scald1 and set them by whilst cold1 then scald them again1 and continue scalding them twice a day whilst your syrrup looks thick1 and the damsins clear2 you must never let them boil2 do 'em in a brass pan1 and do not take them out in the doing2 when they are enough put them into a pot1 and cover them up with a paper dip'd in brandy4 #cee4 ,how to keep ,,damsins for ,,tarts4 ,take damsins before they are full ripe1 to every quart of damsins put a pound of powder sugar1 put them into a pretty broad pot1 a layer of sugar and a layer of damsins1 tie them close up1 set them in a slow oven1 and let them have a heat every day whilst the syrrup be thick1 and the damsins enough2 render a little sheep suet and pour over them1 to keep them for use4 #cef4 ,to keep ,,damsins another ,way4 ,take damsins before they be quite ripe1 pick off the stalks1 and put them into dry bottles2 cork them as you would do ale1 and keep them in a cool place for use4 #ceg4 ,to make ,,mango of ,,codlins4 ,take codlins when they are at their full growth1 and of the greenest sort1 take a little out of the end with the stalk1 and then take out the core2 lie them in a strong salt and water1 let them lie ten days or more1 and fill them with the same ingredients as you do other mango1 only scald them oftner4 #ceh4 ,to pickle ,,curranberries4 ,take currans either red or white before they are thoroughly ripe2 you must not take them from the stalk1 make a pickle of salt and water and a little vinegar1 so keep them for use4 ,they are proper for garnishing4 #cei4 ,to make ,barberries instead of preserving4 ,take barberries and lie them in a pot1 a layer of barberries and a layer of sugar1 pick the seeds out before for garnishing sweet meats1 if for sauces put some vinegar to them4 #cfj4 ,to keep ,asparagus or ,green ,pease a ,year4 ,take green pease1 green them as you do cucumbers1 and scald them as you do other pickles made of salt and water2 let it be always new pickle1 and when you would use them boil them in fresh water4 #cfa4 ,to make white ,paste of ,,pippens4 ,take some pippens1 pare and cut them in halves1 and take out the cores1 then boil 'em very tender in fair water1 and strain them thro' a sieve1 then clarify two pounds of sugar with two whites of eggs1 and boil it to a candy height1 put two pounds and a half of the pulp of your pippens into it1 let it stand over a slow fire drying1 keeping it stirring till it comes clear from the bottom of your pan1 them lie them upon plates or boards to dry4 #cfb4 ,to make green ,paste of ,,pippens4 ,take green pippens1 put them into a pot and cover them1 let them stand infusing over a slow fire five or six hours1 to draw the redness or sappiness from them and then strain them thro' a hair sieve2 take two pounds of sugar1 boil it to a candy height1 put to it two pounds of the pulp of your pippens1 keep it stirring over the fire till it comes clean from the bottom of your pan1 then lay it on plates or boards1 and set it in an oven or stove to dry4 #cfc4 ,to make red ,paste of ,,pippens4 ,take two pounds of sugar1 clarify it1 then take rosset and temper it very well with fair water1 put it into your syrrup1 let it boil till your syrrup is pretty red colour'd with it1 then drain your syrrup thro' a fine cloth1 and boil it till it be at candy-height1 then put to it two pounds and a half of the pulp of pippens1 keeping it stirring over the fire till it comes clean from the bottom of the pan1 then lie it on plates or boards1 so dry them4 #cfd4 ,to preserve ,,fruit green4 ,take your fruit when they are green1 and some fair water1 set it on the fire1 and when it is hot put in the apples1 cover them close1 but they must not boil1 so let them stand till thye be soft1 and there will be a thin skin on them1 peel it off1 and set them to cool1 then put them in again1 let them boil till they be very green1 and keep them whole as you can2 when you think them ready to take up1 make your syrrup for them2 take their weight in sugar1 and when your syrrup is ready put the apples into it1 and boil them very well in it2 they will keep all the year near some fire4 ,you may do green plumbs or other fruit4 #cfe4 ,to make ,,orange ,,marmalade4 ,take three or four seville oranges1 grate them1 take out the meat1 and boil the rinds whilst they are tender2 shift them three or four times in the boiling to take out the bitter1 and beat them very fine in a marble mortar2 to the weight of your pulp take a pound of loaf sugar1 and to a pound of sugar you may add a pint of water1 boil and skim it before you put in your oranges1 let it boil half an hour very quick1 then put in your meat1 and to a pint take a pound and a half of sugar1 let it boil quick half an hour1 stir it all the time1 and when it is boiled to a jelly1 put it into pots or glasses2 cover it with a paper dipp'd in brandy4 #cff4 ,to make ,,quinces ,,white another ,way4 ,coddle your quinces1 cut them in small pieces1 and to a pound of quinces take three quarters of a pound of sugar1 boil it to a candy height1 having ready a quarter of a pint of quince liquor boil'd and skim'd1 put the quinces and liquor to your sugar1 boil them till it looks clear1 which will be very quickly1 then close your quince1 and when cold cover it with jelly of pippens to keep the colour4 #cfg4 ,to make ,,gooseberry ,,vinegar4 ,to every gallon of water take six pounds of ripe gooseberries1 bruise them1 and pour the water boiling hot upon your berries1 cover it close1 and set it in a warm place to foment1 till all the berries come to the top1 then draw it off1 and to every gallon of liquor put a pound and a half of sugar1 then tun it into a cask1 set it in a warm place1 and in six months it will be fit for use4 #cfh4 ,to make ,gooseberry ,wine another ,way4 ,take three pounds of ripe gooseberries to a quart of water1 and a pound of sugar1 stamp your berries and throw them into your water as you stamp them1 it will make them strain the better2 when it is strained put in your sugar1 beat it well with a dish for half an hour1 then strain it thro' a finer strainer than before into your vessel1 leaving it some room to work1 and when it is clear bottle it2 your berries must be clean pick'd before your use them1 and let them be at their full growth when you use them1 rather changing colour4 #cfi4 ,to make ,jam of ,cherries4 ,take ten pounds of cherries1 stone and boil them till the juice be wasted1 then add to it three pounds of sugar1 and give it three or four good boils1 then put it into your pots4 #cgj4 ,to preserve ,cherries4 ,to a pound of cherries take a pound of sugar finely sifted1 with which strow the bottom of your pan1 having stoned the cherries1 lay a layer of cherries and a layer of sugar1 strowing the sugar very well over all1 boil them over a quick fire a good while1 keeping them clean skim'd till they look clear1 and the syrrup is thick and both of one colour2 when you think them half done1 take them off the fire for an hour1 after which set them on again1 and to every pound of fruit put in a quarter of a pint of the juice of cherries and red currans1 so boil them till enough1 and the syrrup is jellied1 then put them in a pot1 and keep them close from the air4 #cga4 ,to preserve ,,cherries for drying4 ,take two pounds of cherries and stone them1 put to them a pound of sugar1 and as much water as will wet the sugar1 then set them on the fire1 let them boil till they look clear1 then take them off the fire1 and let them stand a while in the syrrup1 and then take them up and lay them on papers to dry4 #cgb4 ,to preserve ,,fruit green all the ,year4 ,gather your fruit when they are three parts ripe1 on a very dry day1 when the sun shines on them1 then take earthen pots and put them in1 cover the pots with cork1 or bung them that no air can get into them1 dig a place in the earth a yard deep1 set the pots therein and cover them with the earth very close1 and keep them for use4 ,when you take any out1 cover them up again1 as at the first4 #cgc4 ,how to keep ,,kidney ,,beans all ,winter4 ,take kidney beans when they are young1 leave on both the ends1 lay a layer of salt at the bottom of your pot1 and then a layer of beans1 and so on till your pot be full1 cover them close at the top that they get no air1 and set them in a cool place2 before you boil them lay them in water all night1 let your water boil when you put them in1 7without salt7 and put into it a lump of butter about the bigness of a walnut4 #cgd4 ,to candy ,,angelica4 ,take angelica when it is young and tender take off all the leaves from the stalks1 boil it in the pan with some of the leaves under1 and some at the top1 till it be so tender that you can peel off all the skin1 then put it into some water again1 cover it over with some of the leaves1 let it simmer over a slow fire till it be green1 when it is green drain the water from it1 and then weigh it2 to a pound of angelica take a pound of loaf sugar1 put a pint of water to every pound of sugar1 boil and skim it1 and then put in your angelica2 it will take a great deal of boiling in the sugar1 the longer you boil it and the greener it will be1 boil it whilst your sugar be candy height by the side of your pan2 if you would have it nice and white1 you must have a pound of sugar boiled candy height in a copper-dish or stew pan1 set it over a chafing dish1 and put it into your angelica1 let it have a boil1 and it will candy as you take it out4 #cge4 ,to dry ,,pears4 ,take half a peck of good baking pears1 7or as many as you please7 pare and put them in a pot1 and to a peck of pears put in two pounds of sugar2 you must put in no water but lie the parings on the top of your pears1 tie them up close1 and set them in a brown bread oven2 when they are baked lay them in a dripping pan1 and flat them a little in your pan2 set them in a slow oven1 and turn them every day whilst they be through y dry2 so keep them for use4 ,you may dry pippens the same way1 only as your turn them grate over them a little sugar4 #cgf4 ,to preserve ,,currans in bunches4 ,boil your sugar to the fourth degree of boiling1 tie your currans up in bunches1 then place them in order in the sugar1 and give them several covered boilings1 skim them quick1 and let them not have above two or three seethings1 then skim them again1 and set them into the stove in the preserving pan1 the next day drain them1 and dress them in bunches1 strow them with sugar1 and dry them in a stove or in the sun4 #cgg4 ,to dry ,,apricocks4 ,to a pound of apricocks put three quarter of a pound of sugar1 pare and stone them1 to a layer of fruit lie a layer of sugar1 let them stand till the next day1 then boil them again till they be clear1 when cold take them out of the syrrup1 and lay them upon glasses or china1 and sift them over with double refined sugar1 so set them on a stove to dry1 next day if they be dry enough turn them and sift the other side with sugar2 let the stones be broke and the kernels blanch'd1 and give them a boil in the syrrup1 then put them into the apricocks2 you must not do too many at a time1 for fear of breaking them in the syrrup2 do a great many1 and the more you do in it1 the better they will taste4 #cgh4 ,to make ,,jumbalis another ,way4 ,take a pound of meal dry1 a pound of sugar finely beat1 mix them together2 then take the yolks of five or six eggs1 as much thick cream as will make it up to a paste1 and some corriander seeds2 roll them and lay them on tins1 prick and bake them in a quick oven2 before you set them in the oven wet them with a little rose-water and double refin'd sugar1 and it will ice them4 #cgi4 ,to preserve ,,oranges ,whole4 ,take what quantity of oranges you have a mind to preserve1 chip off the rind1 the thiner and better1 put them into water twenty-four hours1 in that time shift them in the water 7to take off the bitter7 three times2 you must shift them with boiling water1 cold water makes them hard2 put double the weight of sugar for oranges1 dissolve your sugar in water1 skim it1 and clarify it with the white of an egg2 before you put in your oranges1 boil them in syrrup three or four times1 three or four days betwixt each time2 you must take out the inmeat of the oranges very clean1 for fear of mudding the syrup4 #chj4 ,to make ,,jam of ,,damsins4 ,take damsins when they are ripe1 and to two pounds of damsins take a pound of sugar1 put your sugar into a pan with a jill of water1 when you have boiled it put in your damsins1 let them boil pretty quick1 skim them all the time they are boiling1 when your syrrup looks thick they are enough put them into your pots1 and when they are cold cover them with a paper dip'd in brandy1 tie them up close1 and keep them for use4 #cha4 ,to make clear ,cakes of ,gooseberries4 ,take a pint of jelly1 a pound and a quarter of sugar1 make your jelly with three or four spoonfuls of water1 and put your sugar and jelly together1 set it over the fire to heat1 but don't let it boil1 then put it into the cake pots1 and set it in a slow oven till iced over4 #chb4 ,to make ,,bullies ,,cheese4 ,take half a peck or a quartern of bullies1 whether you please1 pick off the stalks1 put them in a pot1 and stop them up very close1 set them in a pot of water to boil for two hours1 and be sure your pot be full of water1 and boil them whilst they be enough1 then put them in a hair-sieve to drain the liquor from the bullies2 and to every quart of liquor put a pound and a quarter of sugar1 boil it over a slow fire1 keeping it stirring all the time3 ,you may know when it is boiled high enough by the parting from the pan1 and cover it with papers dip'd in brandy1 so tie it up close1 and keep it for use4 #chc4 ,to make ,,jam of ,,bullies4 ,take the bullies that remained in the sieve1 to every quart of it take a pound of sugar1 and put it to your jam1 boil it over a slow fire1 put it in pots1 and keep it for use4 #chd4 ,to make ,,syrrup of ,,gilliflowers4 ,take five pints of clipt gilliflowers1 two pints of boiling water and put to them1 then put them in an earthen pot to infuse a night and a day1 take a strainer and strain them out2 to a quart of your liquor put a pound and half of loaf sugar1 boil it over a slow fire1 and skim it whilst any skim rises2 so when it is cold bottle it for use4 #che4 ,to pickle ,,gilliflowers4 ,take clove gilliflowers1 when they are at full growth1 clip them and put them into a pot1 put them pretty sad down1 and put to them some white wine vinegar1 as much as will cover them2 sweeten them with fine powder sugar1 or common loaf2 when you put in your sugar stir them up that your sugar may go down to the bottom2 they must be very sweet2 let them stand two or three days1 and then put in a little more vinegar2 so tie them up for use4 #chf4 ,to pickle ,,cucumbers sliced4 ,pare thirty large cucumbers1 slice them into a pewter dish1 take six onions1 slice and strow on them some salt1 so cover them and let them stand to drain twenty four hours2 make your pickle of white wine vinegar1 nutmeg1 pepper1 cloves and mace1 boil the spices in the pickle1 drain the liquor clean from the cucumbers1 put them into a deep pot1 pour the liquor upon them boiling hot1 and cover them very close2 when they are cold drain the liquor from them1 give it another boil1 and when it is cold pour it on them again2 so keep them for use4 #chg4 ,to make ,,cupid ,,hedge-,,hog',s4 ,take a quarter of a pound of jordan almonds1 and half a pound of loaf sugar1 put it into a pan with as much water as will just wet it1 let it boil whilst it be so thick as will stick to your almonds1 then put in your almonds and let them boil in it2 have ready a quarter of a pound of small coloured comfits2 take your almonds out of the syrrup one by one1 and turn them round whilst they covered over1 so lie them on a pewter dish as you do them1 and set them before the fire1 whilst you have done them all4 ,they are pretty to put in glasses1 or to set in a desert4 #chh4 ,to make ,,almond ,,hedge-,,hogs4 ,take half a pound of the best almonds1 and blanch them1 beat them with two or three spoonfuls of rose-water in a marble-mortar very small1 then take six eggs1 7leave out two of the whites7 beat your eggs very well1 take half a pound of loaf sugar beaten1 and four ounces of clarified butter1 mix them all well together1 put them into a pan1 set them over the fire1 and keep it stirring whilst it be stiff1 then put it into a china-dish1 and when it is cold put it up into the shape of an hedge hog1 put currans for eyes1 and a bit of candid orange for tongue2 you may leave out part of the almonds unbeaten2 take them and split them in two1 then cut them in long bits to stick into your hedge hog all over1 then rake two pints of cream custard to pour over your hedge hog1 according to the bigness of your dish2 lie round your dish edge slices of candid or preserved orange1 which you have1 so serve it up4 #chi4 ,to pot ,,salmon to keep half a ,year4 ,take a side of fresh salmon1 take out the bone1 cut off the head and scald it2 you must not wash it but wipe it with a dry cloth2 cut it in three pieces1 season it with mace1 pepper1 salt and nutmeg1 put it into a flat pot with the skin side downward1 lie over it a pound of butter1 tie a paper over it1 and send it to the oven1 about an hour and a half will bake it2 if you have more salmon in your pot than three pieces it will take more baking1 and you must put in more butter2 when it is baked take it out of your pot1 and lie it on a dish plate to drain1 and take off the skin1 so season it over again1 for if it be not well seasoned it will not keep2 put it into your pot piece by piece2 it will keep best in little pots1 when you put it into your pots1 press it well down with the back of your hand1 and when it is cold cover it with clarified butter1 and set it in a cool place2 so keep it for use4 #cij4 ,to make a ,,coddlin ,,pie4 ,take coddlins before they are over old1 hang them over a slow fire to coddle1 when they are soft peel off the skin1 so put them into the water again1 then cover 'em up with vine leaves1 and let them hang over the fire whilst they be green2 be sure you don't let them boil2 lie them whole in the dish1 and bake them in puff-paste1 but leave no paste in the bottom of the dish2 put to 'em a little shred lemon-peel1 a spoonful of verjuice or juice of lemon1 and as much sugar as you think proper1 according to the largeness of your pie4 #cia4 ,to make a ,,colliflower ,,pudding4 ,boil the flowers in milk1 take the tops and lay then in a dish1 then take three jills of cream1 the yolks of eight eggs1 and the whites of two1 season it with nutmeg1 cinnamon1 mace1 sugar1 sack or orange-flower water1 beat all well together1 then pour it over the colliflower1 put it into the oven1 bake it as you would a custard1 and grate sugar over it when it comes from the oven4 ,take sugar1 sack and butter for sauce4 #cib4 ,to make ,stock for ,,hartshorn ,,jelly4 ,take five or six ounces of hartshorn1 put it into a gallon of water1 hang it over a slow fire1 cover it close1 and let it boil three or four hours1 so strain it2 make it the day before you use it1 and then you may have it ready for your jellies4 #cic4 ,to make ,,syrrup ,,of ,,violets4 ,take violets and pick them2 to every pound of violets put a pint of water1 when the water is just ready to boil put it to your violets1 and stir them well together1 let them infuse twenty four hours and strain them2 to every pound of syrrup1 take almost two pounds of sugar1 beat the sugar very well and put it into your syrrup1 stir it that the sugar may dissolve1 let it stand a day or two1 stirring it two or three times1 then set it on the fire1 let be but warm and it will be thick enough4 ,you may make your syrrup either of violets or gilliflowers1 only take the weight of sugar1 let it stand on the fire till it be very hot1 and the syrrup of violets must be only warm4 #cid4 ,to pickle ,,cockles4 ,take cockles at a full moon and wash 'em1 then put them in a pan1 and cover them with a wet cloth1 when they are enough put them into a stone bowl1 take them out of the shells and wash them very well in their own pickle2 let the pickle settle every time you wash them then clear it off2 when you have cleaned 'em1 put the pickle into a pan1 with a spoonful or two of white wine and a little white wine vinegar1 to you taste1 put in a little ,jamaica and whole pepper1 boil it very well in the pickle1 then put in you cockles1 let 'em have a boil and skim 'em1 when they are cold put them in a bottle with a little oil over them1 set 'em in a cool place and keep 'em for use4 #cie4 ,to preserve ,quinces whole or in quarters4 ,take the largest quinces when they are at full growth1 pare them and throw them into water1 when you have pared them cut them into quarters1 and take out the cores2 if you would have any whole you must take out the cores with a scope2 save all the cores and parings1 and put them in a pot or pan to coddle your quinces in1 with as much water as will cover them1 so put in your quinces in the middle of your paring into the pan1 7be sure you cover them close up at the top7 so let them hang over a slow fire whilst they be thoroughly tender1 then take them out and weigh them2 to every pound of quince take a pound of loaf sugar1 and to every pound of sugar take a pint of the same water you coddled your quinces in1 set your water and sugar over the fire1 boil it and skim it1 then put in your quinces1 and cover it close up1 set it over a slow fire1 and let it boil whilst your quinces be red and the syrrup thick1 then put them in pots for use1 dipping a paper in brandy to lie over them4 #cif4 ,to pickle ,,shrimps4 ,take the largest shrimps you can get1 pick them out of the shells1 boil them in a jill of water1 or as much water as will cover them according as you have a quantity of shrimps1 strain them thro' a hair-sieve1 then put to the liquor a little spice1 mace1 cloves1 whole pepper1 white wine1 white wine vinegar1 and a little salt to your taste2 boil them very well together1 when it is cold put in your shrimps1 they are fit for use4 #cig4 ,to pickle ,,muscles4 ,wash your muscles1 put them into a pan as you do your cockles1 pick them out of the shells1 and wash them in the liquor2 be sure you take off the beards1 so boil them in the liquor with spices1 as you do your cockles1 only put to them a little more vinegar than you do to cockles4 #cih4 ,to pickle ,,walnuts green4 ,gather walnuts when they are as you can run a pin through them1 pare them and put them in water1 and let them lie four or five days1 stirring it twice a day to take out the bitter1 then put them in strong salt and water1 let them lie a week or ten days1 stirring it once or twice a day1 then put them in fresh salt and water1 and hang them over a fire1 put to them a little allum1 and cover them up close with vine leaves1 let them hang over a slow fire whilst they be green1 but be sure don't let them boil1 when they are green pat them into a sieve to drain the water from them4 #cii4 ,to make ,,pickle for them4 ,take a little good alegar1 put to it a little long pepper and ,jamaica pepper1 a few bay leaves1 a little horse-radish1 a handful or two of mustard-seed1 a little salt and a little rockambol if you have any1 if not a few shalots2 boil them altogether in the alegar1 which put to your walnuts and let it stand three or four days1 giving them a scald once a day1 then tie them up for use4 ,a spoonful of this pickle is good for fish-sauce1 or a calf's head ash4 #djj4 ,to pickle ,,walnuts black4 ,gather walnuts when they are so tender that you can run a pin thro' them1 prick them all with a pin very well1 lie them in fresh water1 and let them lie for a week1 shifting them once a day2 make for them a strong salt and water1 and let them lie whilst they be yellow1 stirring them once a day1 then take 'em out of the salt and water1 and boil it1 put it on the top of your walnuts1 and let your pot stand in the corner end1 scald them once or twice a day whilst they be black4 ,you may make the same pickle for those1 as you did for the green ones4 #dja4 ,to pickle ,,oysters4 ,take the largest oysters you can get1 pick them whole out of the shell1 and take off the beards1 wash them very well in their own pickle1 so let the pickle settle1 and clear it off1 put it into a stew-pan1 put to it two or three spoonfuls of white wine1 and a little white wine vinegar2 don't put in any water1 for if there be not pickle enough of their own get a little cockle-pickle and put to it1 a little ,jamaica pepper1 white pepper and mace1 boil and skim them very well2 you must skim it before you put in your spices1 then put in your oysters1 and boil them in the pickle1 when they are cold put them into a large bottle with a little oil on the top1 set them in a cool place and keep them for use4 #djb4 ,to pickle large ,,cucumbers4 ,take cucumbers and put them in a strong salt and water1 let them lie whilst they be throughly yellow1 then scald them in the same salt and water they lie in1 set them on the fire1 and scald them once a day whilst they are green2 take the best alegar you can get1 put to it a little ,jamaica pepper and black pepper1 some horse-radish in slices1 a few bay leaves1 and a little dill and salt1 so scald your cucumbers twice or thrice in this pickle2 then put them up for use4 #djc4 ,to pickle ,,onions4 ,take the smallest onions you can get1 peel and put them into a large quantity of fair water1 let them lie two days and shift them twice a day2 then drain them from the water1 take a little distill'd vinegar1 put to 'em two or three blades of mace1 and a little white pepper and salt1 boil it1 and pour it upon your onions1 let them stand three days1 so put them into little glasses1 and tie a bladder over them2 they are very good done with alegar2 for common use1 only put in ,jamaica pepper instead of mace4 #djd4 ,to pickle ,,elder ,,buds4 ,take elder buds when they are the bigness of small walnuts1 lie them in a strong salt and water for ten days1 and then scald them in fresh salt and water1 put in a lump of allum1 let them stand in the corner end close cover'd up1 and scalded once a day whilst green4 ,you may do radish cods or brown buds the same way4 #dje4 ,to make the ,pickle4 ,take a little alegar or white wine vinegar1 and put to it two or three blades of mace1 with a little whole pepper and ,jamaica pepper1 a few bay leaves and salt1 put to your buds1 and scald them two or three times1 then they are fit for use4 #djf4 ,to pickle ,,mushrooms4 ,take mushrooms when fresh gather'd1 sort the large ones from the buttons1 cut off the stalks1 wash them in water with a flannel1 have a pan of water ready on the fire to boil 'em in1 for the less they lie in the water the better2 let them have two or three boils over the fire1 then put them into a sieve1 and when you have drained the water from them put them into a pot1 throw over them a handful of salt1 stop them up close with a cloth1 and let them stand two or three hours on the hot hearth or range end1 giving your pot a shake now and then2 then drain the pickle from them1 and lie them in a cloth for an hour or two1 so put into them as much distill'd vinegar as will cover them1 let them lie a week or ten days1 then take them out1 and put them in dry bottles2 put to them a little white pepper1 salt and ginger sliced1 fill them up with distill'd vinegar1 put over 'em a little sweet oil1 and cork them up close2 if your vinegar be good they will keep two or three years2 ,i know it by experience4 ,you must be sure not to fill your bottles above three parts full1 if you do they will not keep4 #djg4 ,to pickle ,,mushrooms another ,way4 ,take mushrooms and wash them with a flannel1 throw them into water as you wash them1 only pick the small from the large1 put them into a pot1 throw over them a little salt1 stop up your pot close with a cloth1 boil them in a pot of water as you do currans when you make a jelly1 give them a shake now and then2 you may guess when they are enough by the quantity of liquor that comes from them2 when you think they are enough strain from them the liquor1 put in a little white wine vinegar1 and boil it in a little mace1 white pepper1 ,jamaica pepper1 and slic'd ginger2 then it is cold put it to the mushrooms1 bottle 'em and keep 'em for use4 ,they will keep this way very well1 and have more of the taste of mushrooms1 but they will not be altogether so white4 #djh4 ,to pickle ,,potatoe ,,crabs4 ,gather your crabs when they are young1 and about the bigness of a large cherry1 lie them in a strong salt and water as you do other pickles1 let them stand for a week or ten days1 then scald them in the same water they lie in twice a day whilst green2 make the same pickle for them as you do for cucumbers2 be sure you scald them twice or thrice in the pickle and they will keep the better4 #dji4 ,to pickle large ,,buttons4 ,take your buttons1 clean 'em and cut 'em in three or four pieces1 put them into a large sauce-pan to stew in their own liquor1 put to them a little ,jamaica and whole pepper1 a blade or two of mace1 and a little salt1 cover it up1 let it stew over a slow fire whilst you think they are enough1 then strain from them their liquor1 and put to it a little white wine vinegar or alegar1 which you please1 give it a boil together1 and when it is cold put it to your mushrooms1 and keep them for use4 ,you may pickle flaps the same way4 #daj4 ,to make ,,catchup4 ,take large mushrooms when they are fresh gathered1 cut off the dirty ends1 break them small in your hands1 put them in a stone-bowl with a handful or two of salt1 and let them stand all night2 if you don't get mushrooms enough at once1 with a little salt they will keep a day or two whilst you get more1 so put 'em in a stew-pot1 and set them in an oven with household bread2 when they are enough strain from 'em the liquor1 and let it stand to settle1 then boil it with a little mace1 ,jamaica and whole black pepper1 two or three shalots1 boil it over a slow fire for an hour1 when it is boiled let it stand to settle1 and when it is cold bottle it2 if you boil it well it will keep a year or two2 you must put in spices according to the quantity of your catchup2 you must not wash them1 nor put to them any water4 #daa4 ,to make ,,mango of ,,cucumbers or ,,small ,,melons4 ,gather cucumbers when they are green1 cut a bit off the end and take out all the meat2 lie them in a strong salt and water1 let them lie for a week or ten days whilst they be yellow1 then scald them in the same salt and water they lie in whilst green1 then drain from them the water2 take a little mustard-seed1 a little horse-radish1 some scraped and some shred fine1 a handful of shalots1 a claw or two of garlick if you like the taste1 and a little shred mace2 take six or eight cucumbers shred fine1 mix them amongst the rest of the ingredients1 then fill your melons or cucumbers with the meat1 and put in the bits at the ends1 tie them on with a string1 so as will well cover them1 and put into it a little ,jamaica and whole pepper1 a little horse-radish and a handful or two of mustard-seed1 then boil it1 and pour it upon your mango2 let it stand in the corner end two or three days1 scald them once a day1 and then tie them up for use4 #dab4 ,to pickle ,,garkins4 ,take garkins of the first growth1 pick 'em clean1 put 'em in a strong salt and water1 let 'em lie a week or ten days whilst they be throughly yellow1 then scald them in the same salt and water they lie in1 scald them once a day1 and let them lie whilst they are green1 the set them in the corner end close cover'd4 #dac4 ,to make ,,pickle for your ,cucumbers4 ,take a little alegar1 7the quantity must be equal to the quantity of your cucumbers1 and so must your seasoning7 a little pepper1 a little ,jamaica and long pepper1 two or three shalots1 a little horse-radish scraped or sliced1 and little salt and a bit of allum1 boil them altogether1 and scald your cucumbers two or three times with your pickle1 so tie them up for use4 #dad4 ,to pickle ,,colliflower white4 ,take the whitest colliflower you can get1 break it in pieces the bigness of a mushroom2 take as much distill'd vinegar as will cover it1 and put to it a little white pepper1 two or three blades of mace1 and a little salt1 then boil it and pour it on your colliflowers three times1 let it be cold1 then put it into your glasses or pots1 and wet a bladder to tie over it to keep out the air4 #dae4 ,to pickle ,red ,cabbage4 ,take a red cabbage1 chuse it a purple red1 for the light red never proves a good colour2 so take your cabbage and shred it in very thin slices1 season it with pepper and salt very well1 let it lie all night upon a broad tin1 or a dripping-pan2 take a little alegar1 put to it a little ,jamaica pepper1 and two or three rases of ginger1 boil them together1 and when it is cold pour it upon your cabbage1 and in two or three days time it will be fit for use4 ,you may throw a little colliflower among it1 and it will turn red4 #daf4 ,to pickle ,colliflower another ,way4 ,take the colliflower and break it in pieces the bigness of a mushroom1 but leave on a short stalk with the head2 take some white wine vinegar1 into a quart of vinegar1 put six-pennyworth of cochineal beat well1 also a little ,jamaica and whole pepper1 and a little salt1 boil them in vinegar1 pour it over the colliflower hot1 and let it stand two or three days close covered up2 you may scald it once in three days whilst it be red1 when it is red take it out of pickle1 and wash the cochineal off in the pickle1 so strain it through a hair sieve1 and let it stand a little to settle1 then put it to your colliflower again1 and tie it up for use2 the longer it lies in the pickle the redder it will be4 #dag4 ,to pickle ,,walnuts white4 ,take walnuts when they are at full growth and can thrust a pin through them1 the largest sort you can get1 pare them1 and cut a bit off one end whilst you see the white1 so you must pare off all the green1 if you cut through the white to the kernel they will be spotted1 and put them in water as you pare them2 you must boil them in salt and water as you do mushrooms1 and will take no more boiling than a mushroom2 when they are boiled lay them on a dry cloth to drain out of the water1 then put them into a pot1 and put to them as much distill'd vinegar as will cover them1 let them lie two or three days2 then take a little more vinegar1 put to it a few blades of mace1 a little white pepper and salt1 boil 'em together1 when it is cold take your walnuts out of the other pickle and put into that1 let them lie two or three days1 pour it from them1 give it another boil and skim it1 when it is cold put to it your walnuts again1 put them into a bottle1 and put over them a little sweet oil1 cork them up1 and set them in a cool place2 if your vinegar be good they will keep as long as the mushrooms4 #dah4 ,to pickle ,,barberries4 ,take barberries when full ripe1 put them into a pot1 boil a strong salt and water1 then pour it on them boiling hot4 #dai4 ,to make ,,barley-,,sugar4 ,boil barley in water1 strain it through a hair-sieve1 then put the decoction into clarified sugar brought to a candy height1 or the last degree of boiling1 then take it off the fire1 and let the boiling settle1 then pour it upon a marble stone rubb'd with the oil of olives1 when it cools and begins to grow hard1 cut it into pieces1 and rub it into lengths as you please4 #dbj4 ,to pickle ,,purslain4 ,take the thickest stalks of purslain1 lay them in salt and water six weeks1 then take them out1 put them into boiling water1 and cover them well2 let them hang over a slow fire till they be very green1 when they are cold put them into pot1 and cover them well with beer vinegar1 and keep them covered close4 #dba4 ,to make ,,punch another ,way4 ,take a quart or two of sherbet before you put in your brandy1 and the whites of four or five eggs1 beat them very well1 and set it over the fire1 let it have a boil1 then put it into a jelly bag1 so mix the rest of your acid and brandy together1 7the quantity you design to make7 heat it and run it all through your jelly bag1 change it in the running off whilst it look fine2 let the peel of one or two lemons lie in the bag2 you may make it the day before you use it1 and bottle it4 #dbb4 ,to make new ,,college ,,puddings4 ,grate an old penny loaf1 put to it a like quantity of suet shred1 a nutmeg grated1 a little salt and some currans1 then beat some eggs in a little sack and sugar1 mix all together1 and knead it as stiff as for manchet1 and make it up in the form and size of a turkey's egg1 but a little flatter2 take a pound of butter1 put it in a dish or stew-pan1 and set it over a clear fire in a chafing-dish1 and rub your butter about the dish till it is melted1 then put your puddings in1 and cover the dish1 but often turn your puddings till they are brown alike1 and when they are enough grate some sugar over them1 and serve them up hot4 ,for a side-dish you must let the paste lie for a quarter of an hour before you make up your puddings4 #dbc4 ,to make a ,,custard ,,pudding4 ,take a pint of cream1 mix it with six eggs well beat1 two spoonfuls of flour1 half a nutmeg grated1 a little salt and sugar to your taste2 butter your cloth1 put it in when the pan boils1 baste it just half an hour1 and melt butter for the sauce4 #dbd4 ,to make ,,fryed ,,toasts4 ,chip a manchet very well1 and cut it round ways in toasts1 then take cream and eight eggs seasoned with sack1 sugar1 and nutmeg1 and let these toasts steep in it about an hour1 then fry them in sweet butter1 serve them up with plain melted butter1 or with butter1 sack and sugar as you please4 #dbe4 ,to make ,,sauce for ,fish or ,flesh4 ,take a quart of vinegar or alegar1 put it into a jug1 then take ,jamaica pepper whole1 some sliced ginger and mace2 a few cloves1 some lemon-peel1 horse radish sliced1 sweet herbs1 six shalots peeled1 eight anchovies1 and two or three spoonfuls of shred capers1 put all those in a linen bag1 and put the bag into your alegar or vinegar1 stop the jug close1 and keep it for use4 ,a spoonful cold is an addition to sauce for either fish or flesh4 #dbf4 ,to make a savoury ,dish of ,,veal4 ,cut large collops of a leg of veal1 spread them abroad on a dresser1 hack them with the back of a knife1 and dip them in the yolks of eggs1 season them with nutmeg1 mace1 pepper and salt1 then make forc'd-meat with some of your veal1 beef-suit1 oysters chop'd1 and sweet herbs shred fine1 and the above spice1 strow all these over your collops1 roll and tie them up1 put them on skewers1 tie them to a spit and roast them2 and to the rest of your forc'd-meat add the yolk of an egg or two1 and make it up in balls and fry them1 put them in a dish with your meat when roasted1 put a little water in the dish under them1 and when they are enough put to it an anchovy1 a little gravy1 a spoonful of white wine1 and thicken it up with a little flour and butter1 so fry your balls and lie round the dish1 and serve it up4 ,this is proper for a side-dish either at noon or night4 #dbg4 ,to make ,,french ,,bread4 ,take half a peck of fine flour1 the yolks of six eggs and four whites1 a little salt1 a pint of ale yeast1 and as much new milk made warm as will make it a thin light paste1 stir it about with your hand1 but be sure you don't knead them2 have ready six wooden quarts or pint dishes1 fill them with the paste1 7not over full7 let them stand a quarter of an hour to rise1 then turn them out into the oven1 and when they are baked rasp them4 ,the oven must be quick4 #dbh4 ,to make ,,ginger-,,bread another ,way4 ,take three pounds of fine flour1 and the rind of a lemon dried and beaten to powder1 half a pound of sugar1 or more if you like it1 a little butter1 and an ounce and a half of beaten ginger1 mix all these together and wet it pretty stiff with nothing but treacle2 make it into rolls or cakes which you please2 if you please you may add candid orange peel and citron2 butter your paper to bake it on1 and let it be baked hard4 #dbi4 ,to make ,,quince ,,cream4 ,take quinces when they are full ripe1 cut them in quarters1 scald them till they be soft1 pare them1 and mash the clear part of them1 and the pulp1 and put it through a sieve1 take an equal weight of quince and double refin'd sugar beaten and sifted2 and the whites of eggs beat till it is as white as snow1 then put it into dishes4 ,you may do apple cream the same way4 #dcj4 ,to make ,,cream of any preserved ,fruit4 ,take half a pound of the pulp of any preserved fruit1 put it in a large pan1 put to it the whites of two or three eggs1 beat them well together for an hour1 then with a spoon take off1 and lay it heaped up high on the dish and salver without cream1 or put it in the middle bason4 ,rasberries will not do this way4 #dca4 ,to dry ,,pears or ,,pippens without ,sugar4 ,take pears or apples and wipe them clean1 take a bodkin and run it in at the head1 and out at the stalk1 put them in a flat earthen pot and bake them1 but not too much2 you must put a quart of strong new ale to half a peck of pears1 tie twice papers over the pots that they are baked in1 let them stand till cold then drain them1 squeeze the pears flat1 and the apples1 the eye to the stalk1 and lay 'em on sieves with wide holes to dry1 either in a stove or an oven not too hot4 #dcb4 ,to preserve ,,mulberries whole4 ,set some mulberries over the fire in a skellet or preserving pan1 draw from them a pint of juice when it is strain'd2 then take three pounds of sugar beaten very fine1 wet the sugar with the pint of juice1 boil up your sugar and skim it1 put in two pounds of ripe mulberries1 and let them stand in the syrrup till they are throughly warm1 then set them on the fire1 and let them boil very gently2 do them but half enough1 so put them by in the syrrup till next day1 then boil them gently again2 when the syrrup is pretty thick and well stand in round drops when it is cold1 they are enough1 so put all in a gally-pot for use4 #dcc4 ,to make ,,orange ,,cakes4 ,cut your oranges1 pick out the meat and juice free from the strings and seeds1 set it by1 then boil it1 and shift the water till your peels are tender1 dry them with a cloth1 mince them small1 and put them to the juice2 to a pound of that weigh a pound and a half of double refin'd sugar2 dip your lumps of sugar in water1 and boil it to a candy height1 take it off the fire and put in your juice and peel1 stir it well1 when it is almost cold put it into a bason1 and set it in a stove1 then lay it thin on earthen plates to dry1 and as it candies fashion it with a knife1 and lay them on glasses2 when your plate is empty1 put more out of your bason4 #dcd4 ,to dry ,,apricocks like ,,prunellos4 ,take a pound of apricocks before they be full ripe1 cut them in halves or quarters1 let them boil till they be very tender in a thin syrrup1 and let them stand a day or two in the stove1 then take them out of the syrrup1 lay them to dry till they be as dry as prunellos1 then box 'em1 if you please you may pare them4 ,you may make your syrrup red with the juice of red plumbs4 #dce4 ,to preserve great white ,,plumbs4 ,to a pound of white plumbs take three quarters of a pound of double refin'd sugar in lumps1 dip your sugar in water1 boil and skim it very well1 slit your plumbs down the seam2 and put them into the syrrup with the slit downwards2 let them stew over the fire a quarter of an hour1 skim them very well1 then take them off1 and when cold cover them up2 turn them in the syrrup two or three times a day for four or five days1 then put them into pots and keep them for use4 #dcf4 ,to make ,gooseberry ,wine another ,way4 ,take gooseberries when they are full ripe1 pick and beat them in a marble mortar2 to every quart of berries put a quart of water1 and put them into a tub and let them stand all night1 then strain them through a hair-sieve1 and press them very well with your hand2 to every gallon of juice put three pounds of four-penny sugar2 when your sugar is melted put it into the barrel1 and to as many gallons of juice as you have1 take as many pounds of ,malaga raisins1 chop them in a bowl1 and put them in the barrel with the wine2 be sure let not your barrel be over full1 so close it up1 let it stand three months in the barrel1 and when it is fine bottle it1 but not before4 #dcg4 ,to pickle ,,nasturtium ,,buds4 ,gather your little nobs quickly after the blossoms are off1 put them in cold water and salt three days1 shifting them once a day2 then make a pickle for them 7but don't boil them at all7 of some white wine1 and some white wine vinegar1 shalot1 horse-radish1 whole pepper and salt1 and a blade or two of mace2 then put in your seeds1 and stop 'em close up4 ,they are to be eaten as capers4 #dch4 ,to make ,,elder-,,flower ,,wine4 ,take three or four handfuls of dry'd elder-flowers1 and ten gallons of spring water1 boil the water1 and pour in scalding hot upon the flowers1 the next day put to every gallon of water five pounds of ,malaga raisins1 the stalks being first pick'd off1 but not wash'd1 chop them grosly with a chopping knife1 then put them into your boiled water1 stir the water1 raisins and flowers well together1 and do so twice a day for twelve days1 then press out the juice clear as long as you can get any liquor2 put it into a barrel fit for it1 stop it up two or three days till it works1 and in a few days stop it up close1 and let it stand two or three months1 then bottle it4 #dci4 ,to make ,,pearl ,,barley ,,pudding4 ,take half a pound of pearl barley1 cree it in soft water1 and shift it once or twice in the boiling till it be soft2 take five eggs1 put to them a pint of good cream1 and half a pound of powder sugar1 grate in half a nutmeg1 a little salt1 a spoonful or two of rose-water1 and half a pound of clarified butter2 when your barley is cold mix them altogether1 so bake it with a puff-paste round your dish-edge4 ,serve it up with a little rose-water1 sugar and butter for your sauce4 #ddj4 ,to make ,gooseberry ,vinegar another ,way4 ,take gooseberries when they are full ripe1 bruise them in a marble mortar or wooden bowl1 and to every upheap'd half peck of berries take a gallon of water1 put it to them in the barrel1 let it stand in a warm place for two weeks1 put a paper on the top of your barrel1 then draw it off1 wash out the barrel1 put it in again1 and to every gallon add a pound of coarse sugar2 set it in a warm place by the fire1 and let it stand whilst christmas4 #dda4 ,to preserve ,,apricocks green4 ,take apricocks when they are young and tender1 coddle them a little1 rub them with a coarse cloth to take off the skin1 and throw them into water as you do them1 and put them in the same water they were coddled in1 cover them with vine leaves1 a white paper1 or something more at the top1 the closer you keep them the sooner they are green2 be sure you don't let them boil2 when they are green weigh them1 and to every pound of apricocks take a pound of loaf sugar1 put it into a pan1 and to every pound of sugar a jill of water1 boil your sugar and water a little1 and skim it1 then put in your apricocks1 let them boil together whilst your apricocks look clear1 and your syrrup thick1 skim it all the time it is boiling1 and put them into a pot covered with a paper dip'd in brandy4 #ddb4 ,to make ,,orange ,,chips another ,way4 ,pare your oranges1 not over thin but narrow1 throw the rinds into fair water as you pare them off1 then boil them therein very fast till they be tender1 filling up the pan with boiling water as it wastes away1 then make a thin syrrup with part of the water they are boiled in1 put in the rinds1 and just let them boil1 then take them off1 and let them lie in the syrrup three or four days1 then boil them again till you find the syrrup begin to draw between your fingers1 take them off from the fire and let them drain thro' your cullinder1 take out but a few at a time1 because if they cool too fast it will be difficult to get the syrrup from them1 which must be done by passing every piece of peel through your fingers1 and lying them single on a sieve with the rind uppermost1 the sieve may be set in a stove1 or before the fire2 but in summer the sun is hot enough to dry them4 ,three quarters of a pound of sugar will make syrrup to do the peels of twenty-five oranges4 #ddc4 ,to make ,,mushroom ,,powder4 ,take about half a peck of large buttons or slaps1 clean them and set them in an earthen dish or dripping pan one by one1 let them stand in a slow oven to dry whilst they will beat to powder1 and when they are powdered sift them through a sieve2 take half a quarter of a ounce of mace1 and a nutmeg1 beat them very fine1 and mix them with your mushroom powder1 then put it into a bottle1 and it will be fit for use4 ,you must not wash your mushrooms4 #ddd4 ,to preserve ,,apricocks another ,way4 ,take your apricocks before they are full ripe1 pare them and stone them1 and to every pound of apricocks take a pound of lump loaf sugar1 put it into your pan with as much water as will wet it2 to four pounds of sugar take the whites of two eggs beat them well to a froth1 mix them well with your sugar whilst it be cold1 then set it over the fire and let it have a boil1 take it off the fire1 and put in a spoonful or two of water1 then take off the skim1 and do so three or four times whilst any skim rises1 then put in your apricocks1 and let them have a quick boil over the fire1 then take them off and turn them over1 let them stand a little while covered1 and then set them on again1 let them have another boil and skim them1 then take them out one by one2 set on your syrrup again to boil down1 and skim it1 then put in your apricocks again1 and let them boil whilst they look clear1 put them in pots1 when they are cold cover them over with a paper dipt in brandy1 and tie another paper at the top1 set them in a cool place1 and keep them for use4 #dde4 ,to pickle ,,mushrooms another ,way4 ,when you have cleaned your mushrooms put them into a pot1 and throw over them a handful of salt1 and stop them very close with a cloth1 and set them in a pan of water to boil about an hour1 give them a shake now and then in the boiling1 then take them out and drain the liquor from them1 wipe them dry with a cloth1 and put them up either in white wine vinegar or distill'd vinegar1 with spices1 and put a little oil on the top4 ,they don't look so white this way1 but they have more the taste of mushrooms4 #ddf4 ,how to fry ,,mushrooms4 ,take the largest and freshest flaps you can get1 skin them and take out the gills1 boil them in a little salt and water1 then wipe them dry with a cloth2 take two eggs and beat them very well1 half a spoonful of wheat-flour1 and a little pepper and salt1 then dip in your mushrooms and fry them in butter4 ,they are proper to lie about stew'd mushrooms or any made dish4 #ddg4 ,how to make an ,,ale ,,posset4 ,take a quart of good milk1 set it on the fire to boil1 put in a handful or two of breadcrumbs1 grate in a little nutmeg1 and sweeten it to your taste2 take three jills of ale and give it a boil2 take the yolks of four eggs1 beat them very well1 then put to them a little of your ale1 and mix all your ale and eggs together2 then set it on the fire to heat1 keep stirring it all the time1 but don't let it boil1 if you do it will curdle2 then put it into your dish1 heat the milk and put it in by degrees2 so serve it up4 ,you may make it of any sort of made wine2 make it half an hour before you use it1 and keep it hot before the fire4 #ddh4 ,to make ,,minc',d ,,pies another ,way4 ,take half a pound of ,jordan almonds1 blanch and beat them with a little rose-water1 but not over small2 take a pound of beef-suet shred very fine1 half a pound of apples shred small1 a pound of currans well cleaned1 half a pound of powder sugar1 a little mace shred fine1 about a quarter of a pound of candid orange cut in small pieces1 a spoonful or two of brandy1 and a little salt1 so mix them well together1 and bake it in a puff-paste4 #ddi4 ,to make ,,sack ,,posset another ,way4 ,take a quart of good cream1 and boil it with a blade or two of mace1 put in about a quarter of a pound of fine powder sugar2 take a pint of sack or better1 set it over the fire to heat1 but don't let it boil1 then grate in a little nutmeg1 and about a quarter of a pound of powder sugar2 take nine eggs1 7leave out six of the whites and strains7 beat 'em very well1 then put to them a little of your sack mix the sack and eggs very well together1 then put to 'em the rest of your sack1 stir it all the time you are pouring it in1 set it over a slow fire to thicken1 and stir it till it be as thick as custard2 be sure you don't let it boil1 if you do it will curdle1 then pour it into your dish or bason2 take your cream boiling hot1 and pour to your sack by degrees1 stirring it all the time you are pouring it in1 then set it on a hot-hearth-stone2 you must make it half an hour before you use it2 before you set on the hearth cover it close with a pewter dish4 ,to make a ,,froth for them4 ,take a pint of the thickest cream you can get1 and beat the whites of two eggs very well together1 take off the cream by spoonfuls1 and lie it in a sieve to drain2 when you dish up the posset lie over it the froth4 #dej4 ,to dry ,,cherries another ,way4 ,take cherries when full ripe1 stone them1 and break 'em as little as you can in the stoning2 to six pounds of cherries take three pounds of loaf sugar1 beat it1 lie one part of your sugar under your cherries1 and the other at the top1 let them stand all night1 then put them into your pan1 and boil them pretty quick whilst your cherries change and look clear1 then let them stand in the syrrup all night1 pour the syrrup from them1 and put them into a pretty large sieve1 and set them either in the sun or before the fire2 let them stand to dry a little1 then lay them on white papers one by one1 let them stand in the sun whilst they be thoroughly dry1 in the drying turn them over1 then put them into a little box2 betwixt every layer of cherries lie a paper1 and so do till all are in1 then lie a paper at the top1 and keep them for use4 ,you must not boil them over long in the syrrup1 for if it be over thick it will keep them from drying2 you may boil two or three pounds more cherries in the syrrup after4 #dea4 ,how to order ,,sturgeon4 ,if your sturgeon be alive1 keep it a night and a day before you use it2 then cut off the head and tail1 split it down the back1 and cut it into as many pieces as you please2 salt it with bay salt and common salt1 as you would do beef for hanging1 and let it lie #bd hours2 then tie it up very tight1 and boil it in salt and water whilst it is tender2 7you must not boil it over much7 when it is boiled throw over it a little salt1 and set it by till it be cold4 ,take the head and split it in two and tye it up very tight2 you must boil it by itself1 not so much as you did the rest1 but salt it after the same manner4 #deb4 ,to make the ,,pickle4 ,take a gallon of soft water1 and make it into a strong brine2 take a gallon of stale beer1 and a gallon of the best vinegar1 and let it boil together1 with a few spices2 when it is cold put in your sturgeon2 you may keep it 7if close covered7 three or four months before you need to renew the pickle4 #dec4 ,to make ,,hotch-,,potch4 ,take five or six pounds of fresh beef1 put it in a kettle with six quarts of soft water1 and an onion2 set it on a slow fire1 and let it boil til your beef is almost enough2 then put in the scrag of a neck of mutton1 and let them boil together till the broth be very good2 put in two or three handfuls of breadcrumbs1 two or three carrots and turnips cut small1 7but boil the carrots in water before you put them in1 else they will give your broth a taste7 with half a peck of shill'd pease1 but take up the meat before you put them in1 when you put in the pease take the other part of your mutton and cut it in chops1 7for it will take no more boiling than the pease7 and put it in with a few sweet herbs shred very small1 and salt to your taste4 ,you must send up the mutton chops in the dish with the hotch-potch4 ,when there are no pease to be had1 you may put in the heads of asparagus1 and if there be neither of these to be had1 you may shred in a green savoy cabbage4 ,this is a proper dish instead of soop4 #ded4 ,to make ,,minc',d ,,collops4 ,take two or three pounds of any tender parts of beef1 7according as you would have the dish in bigness7 cut it small as you would do minc'd veal2 take an onion1 shred it small1 and fry it a light brown1 in butter seasoned with nutmeg1 pepper and salt1 and put it into your pan with your onion1 and fry it a little whilst it be a light brown2 then put to it a jill of good gravy1 and a spoonful of walnut pickle1 or a little catchup2 put in a few shred capers or mushrooms1 thicken it up with a little flour and butter2 if you please you may put in a little juice of lemon2 when you dish it up1 garnish your dish with pickle2 and a few forc'd-meat-balls4 ,it is proper for either side-dish or top-dish4 #dee4 ,to make white ,scotch ,collops another ,way4 ,take two pounds of the solid part of a leg of veal1 cut it in pretty thin slices1 and season it with a little shred mace and salt1 put it into your stew-pan with a lump of butter1 set it over the fire1 keep it stirring all the time1 but don't let it boil2 when you are going to dish up the collops1 put to them the yolks of two or three eggs1 three spoonfuls of cream1 a spoonful or two of white wine1 and a little juice of lemon1 shake it over the fire whilst it be so thick that the sauce sticks to the meat1 be sure you don't let it boil4 ,garnish your dish with lemon and sippets1 and serve it up hot4 ,this is proper for either side-dish or top-dish1 noon or night4 #def4 ,to make ,,vinegar another ,way4 ,take as many gallons of water as you please1 and to every gallon of water put in a pound of four-penny sugar1 boil it for half an hour and skim it all the time2 when it is about blood warm put to it about three or four spoonfuls of light yeast1 let it work in the tub a night and a day1 put it into your vessel1 close up the top with a paper1 and set it as near the fire as you have convenience1 and in two or three days it will be good vinegar4 #deg4 ,to preserve ,,quinces another ,way4 ,take quinces1 pare and put them into water1 save all the parings and cores1 let 'em lie in the water with the quinces1 set them over the fire with the parings and cores to coddle1 cover them close up at the top with the parings1 and lie over them either a dishcover or pewter dish1 and cover them close2 let them hang over a very slow fire whilst they be tender2 but don't let them boil2 when they are soft take them out of the water1 and weigh your quinces1 and to every pound put a pint of the same water they were coddled in 7when strained7 and put to your quinces1 and to every pound of quinces put a pound of sugar2 put them into a pot or pewter flagon1 the pewter makes them a much better colour2 close them up with a little coarse paste1 and set them in a bread oven all night2 if the syrrup be too thin boil it down1 put it to your quinces1 and keep it for use4 ,you may either do it with powder sugar or loaf sugar4 #deh4 ,to make ,almond ,cheesecakes another ,way4 ,take the peel of two or three lemons pared thick1 boil them pretty soft1 and change the water two or three times in the boiling2 when they are boiled beat them very fine with a little loaf sugar1 then take eight eggs1 7leaving out six of the whites7 half a pound of loaf or powder sugar1 beat the eggs and sugar for half an hour1 or better2 take a quarter of a pound of the best almonds1 blanch and beat them with three or four spoonfuls of rose-water1 but not over small2 take ten ounces of fresh butter1 melt it without water1 and clear off from it the butter-milk1 then mix them altogether very well1 and bake them in a slow oven in a puff-paste2 before you put them into the tins1 put in the juice of half a lemon4 ,when you put them in the oven grate over them a little loaf sugar4 ,you may make them without almonds1 if you please4 ,you may make a pudding of the same1 only leave out the almonds4 ,,finis4 ,english ,housewifry improved2 ,,or1 ,a ,,supplement ,,to ,,moxon',s ,,cookery4 ,,containing1 ,upwards of ,sixty ,modern and ,valuable ,,receipts ,,in ,,pastry ,,made ,,dishes ,,preserving ,,made ,,wines1 c4 c4 ,collected by a ,,person of ,,judgment4 ,,supplement ,,to ,,moxon',s ,cookery4 #a4 ,a ,,granade4 ,take the caul of a leg of veal1 lie it into a round pot2 put a layer of the flitch part of bacon at the bottom1 then a layer of forc'd-meat1 and a layer of the leg part of veal cut as for collops1 'till the pot is fill'd up2 which done1 take the part of the caul that lies over the edge of the pot1 close it up1 tie a paper over1 and send it to the oven2 when baked1 turn it out into your dish4--,sauce4 ,a good light-brown gravy1 with a few mushrooms1 morels1 or truffles2 serve it up hot4 #b4 ,the fine ,brown ,,jelly4 ,boil four calf's feet in six quarts of water 'till it is reduced to three pints1 tale off the feet and let the stock cool1 then melt it1 and have ready in a stew-pan1 a spoonful of butter hot1 add to it a spoonful of fine flour1 stir it with a wood spoon over a stove-fire1 'till it is very brown1 but not burnt1 then put the jelly out1 and let it boil2 when cold take off the fat1 melt the jelly again and put to it half a pint of red port1 the juice and peel of half a lemon1 white pepper1 mace1 a little ,jamaica pepper1 and a little salt2 then have ready the whites of four eggs1 well froth'd1 and put them into the jelly1 7take care the jelly be not too hot when the whites are put in7 stir it well together1 and boil it over a quick fire one minute1 run it thro' a flannel bag and turn it back till it is clear1 and what form you would have it1 have that ready1 pour a little of the jelly in the bottom1 it will soon starken2 then place what you please in it1 either pigeon or small chicken1 sweet-bread larded1 or pickled smelt or trout1 place them in order1 and pour on the remainder of the jelly4 ,you may send it up in this form1 or turn it into another dish1 with holding it over hot water2 but not till it is thoroughly hardened4 #c4 ,to make a ,,mellon4 ,make the leanest forc'd-meat that you can1 green it as near the colour of mellon as possible with the juice of spinage1 as little of the juice as you can2 put several herbs in it1 especially parsley1 shred fine1 for that will help to green it2 roll it an inch and a half thick1 lay one half in a large mellon mould1 well buttered and flowered1 with the other half the full size of the mould1 sides and all2 then put into it as many stew'd oysters as near fills it with liquor sufficient to keep them moist1 and close the forc'd-meat well together2 close the melon and boil it till you think it is enough2 then make a small hole 7if possible not to be perceived7 pour in a little more of the liquor that the oysters were stew'd in hot1 and serve it up with hot sauce in the dish4 ,it must be boiled in a cloth1 and is either for a first or second course4 #d4 ,hot ,,chicken ,,pie4 ,order the chickens as for fricassy1 and form the pie deep1 lay in the bottom a mince-meat made of the chicken's livers1 ham1 parsley and yolks of eggs2 season with white pepper1 mace1 and a little salt2 moisten with butter1 then lay the chicken above the minc'd meat1 and a little more butter2 cover the pie and bake it two hours2 when baked take off the fat1 and add to it white gravy1 with a little juice of lemon4 ,serve this up hot4 #e4 ,,sheep',s ,,rumps with ,rice4 ,stew the rumps very tender1 then take 'em out to cool1 dip them in egg and bread-crumbs1 and fry them a light brown2 have ready half a pound of rice1 well wash'd and pick'd1 and half a pound of butter2 let it stew ten minutes in a little pot2 then add a pint of good gravy to the rice and butter1 and let it stew half an hour longer2 have ready six onions boil'd very tender1 and six yolks of boil'd eggs1 stick them with cloves2 then place the sheep rumps on the dish1 and put round them the rice as neatly as you can2 place the onions and eggs over the rice1 so serve it up hot4 #f4 ,,sheep',s ,,tongues broil'd4 ,the tongues being boil'd1 put a lump of butter in a stew-pan1 with parsley and green onions cut small2 then split the tongues1 but do not part them1 and put them in the pan1 season them with pepper1 herbs1 mace1 and nutmeg2 set them a moment on the fire1 and strow crumbs of bread on them2 let them be broil'd and dish them up1 with a high gravy sauce4 #g4 ,to lard ,,oysters4 ,make a strong essence of ham and veal1 with a little mace2 then lard the large oysters with a fine larding pin2 put them1 with as much essence as will cover them1 into a stew-pan2 let them stew and hour1 or more1 over a slow fire4 ,they are used for garnishing1 but when you make a dish of them1 squeeze in a ,seville orange4 #h4 ,,veal ,,couley4 ,take a little lean bacon and veal1 onion1 and the yellow part of a carrot1 put it into a stew-pan2 set it over a slow fire1 and let it simmer till the gravy is quite brown1 then put in small gravy1 or boiling water2 boil it a quarter of an hour1 and then it is ready for use4 ,take two necks of mutton1 bone them1 lard one with bacon1 the other with parsley2 when larded1 put a little couley over a slow stove1 with a slice of lemon whilst the mutton is set1 then skewer it up like a couple of rabbits1 put it on the spit and roast it as you would any other mutton2 then serve it up with ragoo'd cucumbers4 ,this will do for first course2 bottom dish4 #i4 ,the ,,mock ,,turtle4 ,take a fine large calf's head1 cleans'd well and stew'd very tender1 a leg of veal twelve pounds weight1 leave out three pounds of the finest part of it2 then take three fine large fowls1 7bone them1 but leave the meat as whole as possible17 and four pounds of the finest ham sliced2 then boil the veal1 fowls bones1 and the ham in six quarts of water1 till it is reduced to two quarts1 put in the fowl and the three pounds of veal1 and let them boil half an hour2 take it off the fire and strain the gravy from it2 add to the gravy three pints of the best white wine1 boil it up and thicken it2 then put in the calf's-head2 have in readiness twelve large forc'd-meat-balls1 as large as an egg1 and twelve yolks of eggs boil'd hard4 ,dish it up hot in a terreen4 #aj4 ,to dress ,,ox ,,lips4 ,take three or four ox lips1 boil them as tender as possible1 dress them clean the day before they are used2 then make a rich forc'd-meat of chicken or half-roasted rabbits1 and stuff the lips with it2 they will naturally turn round2 tie them up with pack-thread and put them into gravy to stew2 they must stew while the forc'd-meat be enough4 ,serve them up with truffles1 morels1 mushrooms1 cockscombs1 forc'd-meat balls1 and a little lemon to your taste4 ,this is a top-dish for second1 or side dish for first course4 #aa4 ,to make ,,poverade4 ,take a pint of good gravy1 half a jill of elder vinegar1 six shalots1 a little pepper and salt1 boil all these together a few minutes1 and strain it off4 ,this is a proper sauce for turkey1 or any other sort of white fowls4 #ab4 ,to pot ,,partridges4 ,take the partridges and season them well with mace1 salt and a little pepper2 lie 'em in the pot with the breast downwards1 to every partridge put three quarters of a pound of butter1 send them to the oven1 when baked1 drain them from the butter and gravy1 and add a little more seasoning1 then put them close in the pot with the breasts upwards1 and when cold1 cover them well with the butter1 suit the pot to the number of the partridges to have it full4 ,you may pot any sort of moor game the same way4 #ac4 ,to pot ,,partridges another ,way4 ,put a little thyme and parsley in the inside of the partridges1 season them with mace1 pepper and salt2 put them in the pot1 and cover them with butter2 when baked1 take out the partridges1 and pick all the meat from the bones1 lie the meat in a pot 7without beating7 skim all the butter from the gravy1 and cover the pot well with the butter4 #ad4 ,to pot ,,chare4 ,scrape and gut them1 wash and dry them clean1 season them with pepper1 salt1 mace1 and nutmeg2 let the two last seasonings be higher than the other2 put a little butter at the bottom of the pot1 then lie in the dish1 and put butter at the top1 three pounds of butter to four pounds of chare2 when they are baked 7before they are cold7 pour off the gravy and butter1 put two or three spoonfuls of butter into the pot you keep them in1 then lie in the dish1 scum the butter clean from the gravy1 and put the butter over the dish1 so keep it for use4 #ae4 ,,salmon en ,maigre4 ,cut some slices of fresh salmon the thickness of your thumb1 put them in a stew-pan with a little onion1 white pepper and mace1 and a bunch of sweet herbs1 pour over it half a pint of white wine1 half a jill of water1 and four ounces of butter 7to a pound and half of salmon27 cover the stew-pot close1 and stew it half an hour2 then take out the salmon1 and place it on the dish2 strain off the liquor1 and have ready craw-fish1 pick'd from the shell1 or lobster cut in small pieces2 pound the shells of the craw-fish1 or the seeds of the lobster1 and give it a turn in the liquor2 thicken it1 and serve it up hot with the craw-fish1 or lobster1 over the salmon4 ,trouts may be done the same way1 only cut off their heads4 #af4 ,,lobster ,a',l',,italienne4 ,cut the tail of the lobster in square pieces1 take the meat out of the claws1 bruise the red part of the lobster very fine1 stir it in a pan with a little butter1 put some gravy to it2 strain it off while hot1 then put in the lobster with a little salt2 make it hot1 and send it up with sippets round your dish4 #ag4 ,to do ,,chickens1 or any ,,fowl',s ,,feet4 ,scald the feet till the skin will come off1 then cut off the nails2 stew them in a pot close cover'd set in water1 and some pieces of fat meat till they are very tender2 when you set them on the fire1 put to them some whole pepper1 onion1 salt1 and some sweet herbs2 when they are taken out1 wet them over with the yolk of an egg1 and dridge them well with bread-crumbs2 so fry them crisp4 #ah4 ,,larks done in ,,jelly4 ,boil a knuckle of veal in a gallon of water till it is reduced to three pints1 7it must not be covered but done over a clear fire7 scum it well and clarify it1 then season the larks with pepper and salt1 put them in a pot with butter1 and send them to the oven2 when baked take them out of the butter whilst hot1 take the jelly and season it to your taste with pepper and salt2 then put the jelly and larks into a pan together1 and give them a scald over the fire2 so lie them in pots and cover them well with jelly4 ,when you use them1 turn them out of the pots1 and serve them up4 #ai4 ,the ,fine ,,catchup4 ,take three quarts of red port1 a pint of vinegar1 one pound of anchovies unwash'd1 pickle and altogether1 half an ounce of mace1 ten cloves1 eight races of ginger1 one spoonful of black pepper1 eight ounces of horseradish1 half a lemon-peel1 a bunch of winter-savory1 and four shalots2 stew these in a pot1 within a kettle of water1 one full hour1 then strain it thro' a close sieve1 and when it is cold bottle it2 shake it well before you bottle it1 that the sediment may mix4 ,you may stew all the ingredients over again1 in a quart of wine for present use4 #bj4 ,,walnut ,,catchup4 ,take the walnuts when they are ready for pickling1 beat them in a mortar1 and strain the juice thro' a flannel bag2 put to a quart of juice a jill of white wine1 a jill of vinegar1 twelve shalots sliced1 a quarter of an ounce of mace1 two nutmegs sliced1 one ounce of black pepper1 twenty four cloves1 and the peels of two ,seville oranges1 pared so thin that no white appears1 boil it over a slow fire very well1 and scum it as it boils2 let it stand a week or ten days cover'd very close1 then pour it thro' the bag1 and bottle it4 #ba4 ,a very good ,white or ,almond ,soop4 ,take veal1 fowl1 or any white meat1 boiled down with a little mace1 7or other spice to your taste7 let these boil to mash1 then strain off the gravy2 take some of the white fleshy part of the meat and rub it thro' a cullender2 have ready two ounces of almonds beat fine1 rub these thro' the cullender1 then put all into the gravy1 set it on the fire to thicken a little1 and stir in it two or three spoonfuls of cream1 and a little butter work'd in flour2 then have ready a ,french roll crisp'd for the middle1 and slips of bread cut long like ,savoy biskets4 ,serve it up hot4 #bb4 ,,almond ,,pudding4 ,take one pound of almonds1 blanch'd and beat fine1 one pint of cream1 the yolks of twelve eggs1 two ounces of grated bread1 half a pound of suet1 marrow1 or melted butter1 three quarters of a pound of fine sugar1 a little lemon-peel and cinnamon2 bake it in a slow oven1 in a dish1 or little tins4 ,the above are very good put in skins4 #bc4 ,,almond ,,pudding another ,way4 ,boil a quart of cream1 when cold1 mix in the whites of seven eggs well beat2 blanch five ounces of almonds1 beat them with rose or orange-flower water1 mix in the eggs and cream2 sweeten it to your taste with fine powder sugar1 then mix in a little citron or orange1 put a thin paste at the bottom1 and a thicker round the edge of the dish4 ,bake in a slow oven4--,sauce4 ,wine and sugar4 #bd4 ,almond ,cheesecakes another ,way4 ,six ounces of almonds1 blanch'd and beat with rose-water2 six ounces of butter beat to cream2 half a pound of fine sugar2 six eggs well beat1 and a little mace4 ,bake these in little tins1 in cold butter paste4 #be4 ,a ,,lemon ,,pudding another ,way4 ,take a quarter of a pound of almonds1 three quarters of a pound of sugar1 beat and searc'd1 half a pound of butter2 beat the almonds with a little rose-water1 grate the rinds of two lemons1 beat eleven eggs1 leave out two whites1 melt the butter an stir it in2 when the oven is ready mix all these well together1 with the juice of one or two lemons to your taste2 put a thin paste at the bottom1 and a thicker round the edge of the dish4 ,sauce4 ,wine and sugar4 #bf4 ,,potatoe ,,pudding another ,way4 ,take three quarters of a pound of potatoes1 when boil'd and peel'd1 beat them in a mortar with a quarter of a pound of suet or butter1 7if butter1 melt it7 a quarter of a pound of powder sugar1 five eggs well beat1 a pint of good milk1 one spoonful of flour1 a little mace or cinnamon1 and three spoonfuls of wine or brandy2 mix all these well together1 and bake it in a pretty quick oven4 ,sauce4 ,wine and butter4 #bg4 ,,carrot ,,pudding another ,way4 ,take half a pound of carrots1 when boil'd and peel'd1 beat them in a mortar1 two ounces of grated bread1 a pint of cream1 half a pound of suet or marrow1 a glass of sack1 a little cinnamon1 half a pound of sugar1 six eggs well beat1 leaving out three of the whites1 and a quarter of a pound of macaroons2 mix all well together2 puff-paste round the dish-edge4 ,sauce4 ,wine and sugar4 #bh4 ,,white ,,pott another ,way4 ,a layer of white bread cut thin at the bottom of the dish1 a layer of apples cut thin1 a layer of marrow or suet1 currans1 raisins1 sugar and nutmeg1 then the bread1 and so on1 as above1 till the dish is fill'd up2 beat four eggs1 and mix them with a pint of good milk1 a little sugar and nutmeg1 and pour it over the top4 ,this should be made three or four hours before it is baked4 ,sauce4 ,wine and butter4 #bi4 ,,hunting ,,pudding another ,way4 ,take a pound of grated bread1 a pound of suet and a pound of currans1 eight eggs1 a glass of brandy1 a little sugar1 and a little beat cinnamon2 mix these well together1 and boil it two hours at the least4 #cj4 ,,almond ,,biskets4 ,blanch a pound of almonds1 lie them in water for three or four hours1 dry them with a cloth1 and beat them fine with eight spoonfuls of rose or orange-flower water2 then boil a pound of fine sugar to wire-height1 and stir in the almonds1 mix them well over the fire2 but do not let them boil2 pour them into a bason1 and beat them with a spoon 'till quite cold2 then beat six whites of eggs1 a quarter of a pound of starch1 beat and searc'd1 beat the eggs and starch together1 'till thick2 stir in the almonds1 and put them in queen-cake tins1 half full1 dust them over with a little searc'd sugar2 bake 'em in a slow oven1 and keep them dry4 #ca4 ,to make ,,almond ,,butter another ,way4 ,take a quart of cream1 six eggs well beat1 mix them and strain them into a pan1 keep it stirring on the fire whilst it be ready to boil2 then add a jack of sack1 keeping it stirring till it comes to a curd2 wrap it close in a cloth till the whey be run from it2 then put the curd into a mortar1 and beat it very fine1 together with a quarter of a pound of blanch'd almonds1 beaten with rose-water1 and half a pound of loaf sugar2 ,when all these are well beaten together1 put it into glasses4 ,this will keep a fortnight4 #cb4 ,,apricock ,,jumballs4 ,take ripe apricocks1 pare1 stone1 and beat them small1 then boil them till they are thick1 and the moisture dry'd up1 then take them off the fire1 and beat them up with searc'd sugar1 to make them into pretty stiff paste1 roll them1 without sugar1 the thickness of a straw2 make them up in little knots in what form you please2 dry them in a stove or in the sun4 ,you may make jumballs of any sort of fruit the same way4 #cc4 ,,burnt ,,cream4 ,boil a stick of cinnamon in a pint of cream1 four eggs well beat1 leaving out two whites1 boil the cream and thicken it with the eggs as for a custard2 then put it in your dish1 and put over it half a pound of loaf sugar beat and searc'd2 heat a fire-shovel red-hot1 and hold it over the top till the sugar be brown4 ,so serve it up4 #cd4 ,little ,,plumb ,,cakes4 ,take two pounds of flour dry'd1 three pounds of currans well wash'd1 pick'd and dry'd1 four eggs beaten with two spoonfuls of sack1 half a jack of cream1 and one spoonful of orange-flower or rose-water2 two nutmegs grated1 one pound of butter wash'd in rose-water and rub'd into the flour1 and one pound of loaf sugar searc'd1 mix all well together1 and put in the currans2 butter the tins and bake them in a quick oven2 half an hour will bake it4 #ce4 ,york ,,ginger-,,bread another ,way4 ,take two pounds and a half of stale bread grated fine1 7but not dry'd7 two pound of fine powder sugar1 an ounce of cinnamon1 half an ounce of mace1 half an ounce of ginger1 a quarter of an ounce of saunders1 and a quarter of a pound of almonds2 boil the sugar1 saunders1 ginger1 and mace in half a pint of red wine2 then put in three spoonfuls of brandy1 cinnamon1 and a quarter of an ounce of cloves2 stir in half the bread on the fire1 but do not let it boil2 pour it out1 and work in the rest of the bread with the almonds2 then smother it close half an hour2 print it with cinnamon and sugar search'd1 and keep it dry4 #cf4 ,,ginger-,,bread in little ,tins4 ,to three quarters of a pound of flour1 put half a pound of treacle1 one pound of sugar1 and a quarter of a pound of butter2 mace1 cloves1 and nutmeg1 in all a quarter of an ounce2 a little ginger1 and a few carraway seeds2 melt the butter in a glass of brandy1 mix altogether with one egg2 then butter the tins1 and bake them in a pretty quick oven4 #cg4 ,,oat-,,meal ,,cakes4 ,take a peck of fine flour1 half a peck of oat-meal1 and mix it well together2 put to it seven eggs well beat1 three quarts of new milk1 a little warm water1 a pint of sack1 and a pint of new yeast2 mix all these well together1 and let it stand to rise2 then bake them4 ,butter the stone every time you lie on the cakes1 and make them rather thicker than a pan-cake4 #ch4 ,,bath ,,cakes4 ,take two pounds of flour1 a pound of sugar1 and a pound of butter2 wash the butter in orange-flower water1 and dry the flour2 rub the butter into the flour as for puff-paste1 beat three eggs fine in three spoonfuls of cream1 and a little mace and salt1 mix these well together with your hand1 and make them into little cakes2 rub them over with white of egg1 and grate sugar upon them2 a quarter of an hour will bake them in a slow oven4 #ci4 ,a ,rich ,white ,,plumb-,,cake4 ,take four pounds of flour dry'd1 two pounds of butter1 one pound and a half of double refin'd sugar beat and searc'd1 beat the butter to cream1 then put in the sugar and beat it well together2 sixteen eggs leaving out four yolks2 a pint of new yeast2 five jills of good cream1 and one ounce of mace shred2 beat the eggs well and mix them with the butter and sugar2 put the mace in the flour2 warm the cream1 mix it with the yeast1 and run it thro' a hair sieve1 mix all these into a paste2 then add one pound of almonds blanch'd and cut small1 and six pounds of currans well wash'd1 pick'd and dry'd2 when the oven is ready1 stir in the currans1 with one pound of citron1 lemon or orange2 then butter the hoop and put it in4 ,this cake will require two hours and a half baking in a quick oven4 #dj4 ,an ,,ising for the ,,cake4 ,one pound and a half of double-refin'd sugar1 beat and searc'd2 the whites of four eggs1 the bigness of a walnut of gum-dragon1 steep'd in rose or orange-flower water2 two ounces of starch1 beat fine with a little powder-blue 7which adds to the whiteness7 while the cake is baking beat the ising and lie it on with a knife as soon as the cake is brought from the oven4 #da4 ,,lemon ,,brandy4 ,pour a gallon of brandy into an earthen pot1 put to it the yellow peel of two dozen lemons1 let it stand two days and two nights1 then pour two quarts of spring water into a pan and dissolve in it two pounds of refin'd loaf sugar1 boil it a quarter of an hour1 and put it to the brandy2 then boil and scum three jills of blue milk1 and mix all together1 let it stand two days more1 then run it thro' a flannel bag1 or a paper within a tunnel1 and bottle it4 #db4 ,to make ,,ratifee another ,way4 ,take a hundred apricocks stones1 break them1 and bruise the kernels1 then put them in a quart of the best brandy2 let them stand a fortnight2 shake them every day2 put to them six ounces of white sugar-candy1 and let them stand a week longer2 then put the liquor thro' a jelly bag1 and bottle it for use4 #dc4 ,to preserve ,,grapes all ,winter4 ,pull them when dry1 dip the stalks about an an inch of boiling water1 and seal the end with wax2 chop wheat straw and put a little at the bottom of the barrel1 then a layer of grapes1 and a layer of straw1 'till the barrel is fill'd up2 do not lie the bunches too near one another2 stop the barrel close1 and set it in a dry place2 but not any way in the sun4 #dd4 ,to preserve ,,grapes another ,way4 ,take ripe grapes and stone them2 to every pound of grapes take a pound of double-refined sugar2 let them stand till the sugar is dissolved2 boil them pretty quick till clear2 then strain out the grapes1 and add half a pound of pippen jelly1 and half a pound more sugar2 boil and skim it till a jelly2 put in the grapes to heat2 afterwards strain them out1 and give the jelly a boil2 put it to the grapes and stir it till near cold2 then glass it4 #de4 ,,barberry ,,cakes4 ,draw off the juice as for curran jelly1 take the weight of the jelly in sugar1 boil the sugar to sugar again2 then put in the jelly1 and keep stirring till the sugar is dissolved2 let it be hot1 but not boil2 then pour it out1 and stir it three or four times2 when it is near cold drop it on glasses in little cakes1 and set them in the stove4 ,if you would have them in the form of jumballs1 boil the sugar to a high candy1 but not to sugar again1 and pour it on a pie plate2 when it will part from the plate cut it1 and turn them into what form you please4 #df4 ,,barberry ,,drops4 ,when the barberries are full ripe1 pull 'em off the stalk1 put them in a pot1 and boil them in a pan of water till they are soft1 then pulp them thro' a hair-sieve1 beat and searce the sugar1 and mix as much of the searc'd sugar with the pulp1 as will make it of the consistance of a light paste2 then drop them with a pen-knife on paper 7glaz'd with a slight stone7 and set them within the air of the fire for an hour1 then take them off the paper and keep them dry4 #dg4 ,to candy ,,oranges whole another ,way4 ,take the ,seville oranges1 pare off the red as thin as you can1 then tie them in a thin cloth 7with a lead weight to keep the cloth down7 put 'em in a lead or cistern of river water1 let them lie five or six days1 stirring 'em about every day1 then boil them while they are very tender1 that you may put a straw thro' them2 mark them at the top with a thimble1 cut it out1 and take out all the inside very carefully1 then wash the skins clean in warm water1 and set them to drain with the tops downwards2 fine the sugar very well1 and when it is cold put in the oranges2 drain the syrrup from the oranges1 and boil it every day till it be very thick1 then once a month2 one orange will take a pound of sugar4 #dh4 ,to candy ,,ginger4 ,take the thickest races of ginger1 put them them in an earthen pot1 and cover them with river water2 put fresh water to them every day for a fortnight2 then tie the ginger in a cloth1 and boil it an hour in a large pan of water2 scrape off the brown rind1 and cut the inside of the races as broad and thin as you can1 one pound of ginger will take three pounds of loaf sugar2 beat and searce the sugar1 and put a layer of the thin-slic'd ginger1 and a layer of searc'd sugar into an earthen bowl1 having sugar at the top2 stir it well every other day for a fortnight1 then boil it over a little charcoal2 when it is candy-height take it out of the pan as quick as you can with a spoon1 and lie it in cakes on a board2 when near cold take them off and keep them dry4 #di4 ,to preserve ,,wine-,,sours4 ,take wine-sours and loaf sugar an equal weight1 wet the sugar with water2 the white of one egg will fine four pounds of sugar1 and as the scum rises throw on a little water2 then take off the pan1 let it stand a little to settle and skim it2 boil it again while any scum rises2 when it is clear and a thick syrrup1 take it off1 and let it stand till near cold2 then nick the plumbs down the seam1 and let them have a gentle heat over the fire2 take the plumbs and syrrup and let them stand a day or two1 but don't cover them2 then give them another gentle heat2 let them stand a day longer1 and heat them again2 take the plumbs out out and drain them1 boil the syrrup and skim it well1 then put the syrrup on the winesours1 and when cold1 put them into bottles or pots1 tie a bladder close over the top1 so keep them for use4 #ej4 ,,curran ,,jelly4 ,take eight pounds of ripe1 pick'd fruit1 put these into three pounds of sugar boil'd candy height1 and so let these simmer till the jelly will set2 then run it off clear thro' a flannel bag1 and glass it up for use4 ,this never looks blue1 nor skims half so much1 as the other way4 #ea4 ,to preserve red or white ,,currans whole4 ,pick two pounds of currans from the stalks1 then take a pound and a half of loaf sugar1 and wet it in half a pint of curran juice1 put in the berries1 and boil them over a slow fire till they are clear2 when cold put them in small berry bottles1 with a little mutton suet over them4 #eb4 ,,syrrup ,,of ,,poppies4 ,take two pounds of poppy flowers1 two ounces of raisins1 shred them1 and to every pound of poppies put a quart of boiling water1 half an ounce of sliced liquorice1 and a quarter of an ounce of anniseeds2 let these stand twelve hours to infuse1 then strain off the liquor1 and put it upon the same quantity of poppies1 raisins1 liquorice1 and anniseeds as before1 and let this stand twelve hours to infuse1 which must be in a pitcher1 set within a pot or pan of hot water2 then strain it1 and take the weight in sugar1 and boil it to a syrrup3 when it is cold1 bottle it4 #ec4 ,to make ,,black ,,paper for drawing ,patterns4 ,take a quarter of a pound of mutton suet1 and one ounce of bees wax1 melt both together and put in as much lamp black as will colour it dark enough1 then spread it over your paper with a rag1 and hold it to the fire to make it smooth4 #ed4 ,,gooseberry ,,vinegar another ,way4 ,to every gallon of water1 put six pounds of ripe gooseberries2 boil the water and let it be cold1 squeeze the berries1 and then pour on the water2 let it stand cover'd three days pretty warm to work1 stirring it once a day2 then strain it off1 and to every six gallons put three pounds of coarse sugar1 let it stand till it has done working1 then bung it up1 and keep it moderately warm1 in nine months it will be ready for use4 #ee4 ,to make bad ,ale into good strong ,beer4 ,draw off the ale into a clean vessel1 7supposing half a hogshead7 only leave out eight or ten quarts1 to which put four pounds of good hops1 boil this near an hour2 when quite cold1 put the ale and hops into the hogshead1 with eight pounds of treacle1 mix'd well with four or five quarts of boil'd ale2 stir it well together1 and bung it up close3 ,let it stand six months1 then bottle it for use4 #ef4 ,green ,,gooseberry ,,wine4 ,to every quart of gooseberries1 take a quart of spring water1 bruise them in a mortar1 put the water to them and let them stand two or three days1 then strain it off1 and to every gallon of liquor put three pounds and a half of sugar1 then put it into the barrel1 and it will of itself rise to a froth1 which take off1 and keep the barrel full2 when the froth is all work'd off1 bung it up for six weeks1 then rack it off1 and when the lees are clean taken out1 put the wine into the same barrel2 and to every gallon put half a pound of sugar1 made in syrrup1 and when cold mix with wine2 to every five gallons1 have an ounce of isinglass1 dissolv'd in a little of the wine1 and put in with the syrrup1 so bung it up2 when fine1 you may either bottle it or draw it out of the vessel4 ,lisbon sugar is thought the best4 ,this wine drinks like sack4 #eg4 ,,ginger ,,wine4 ,take fourteen quarts of water1 three pounds of loaf sugar1 and one ounce of ginger sliced thin1 boil these together half an hour1 fine it with the whites of two eggs2 when new milk warm put in three lemons1 a quart of brandy1 and a white bread toast1 covered on both sides with yeast2 put all these together into a stand1 and work it in one day2 then tun it3 ,it will be ready to bottle in five days1 and be ready to drink in a week after it is bottled4 #eh4 ,,cowslip ,,wine another ,way4 ,to five gallons of water1 put two pecks of cowslip peeps1 and thirteen pounds of loaf sugar2 boil the sugar and water with the rinds of two lemons1 half an hour1 and fine it with the whites of two eggs2 when it is near cold put in the cowslips1 and set on six spoonfuls of new yeast1 work it two days1 stirring it twice a day2 when you squeeze out the peeps to tun it1 put in the juice of six lemons1 and when it has done working in the vessel1 put in the quarter of an ounce of isinglass1 dissolv'd in the little of the wine till it is a jelly2 add a pint of brandy1 bung it close up two months1 then bottle it4 ,this is right good4 #ei4 ,,strong ,,mead another ,way4 ,to thirty quarts of water1 put ten quarts of honey1 let the water be pretty warm1 then break in the honey1 stirring it till it be all dissolv'd1 boil it a full half hour1 when clean scum'd that no more will rise1 put in half an ounce of hops1 pick'd clean from the stalks2 a quarter of an ounce of ginger sliced 7only put in half the ginger7 and boil it a quarter of an hour longer2 then lade it out into the stand thro' a hair-tems1 and put the remainder of the ginger in1 when it is cold tun it into the vessel1 which must be full2 but not clay'd up till near a month3 make it the latter end of ,september1 and keep it a year in the vessel after it is clay'd up4 #fj4 ,,french ,,bread4 ,to half a peck of flour1 put a full jill of new yeast1 and a little salt1 make it with new milk 7warmer than from the cow7 first put the flour and barm together1 then pour in the milk1 make it a little stiffer than a seed-cake1 dust it and your hands well with flour1 pull it in little pieces1 and mould it with flour very quick2 put it in the dishes1 and cover them with a warm cloth 7if the weather requires it7 and let them rise till they are half up1 then set them in the oven1 7not in the dishes1 but turn them with tops down upon the peel27 when baked rasp them4 #fa4 ,the fine ,,rush ,,cheese4 ,take one quart of cream1 and put to it a gallon of new milk1 pretty warm1 adding a good spoonful of earning2 stir in a little salt1 and set it before the fire till it be cum'd2 then put it into a vat in a cloth2 after a day and night turn it out of the vat into a rush box nine inches in length and five in breadth4 ,the rushes must be wash'd every time the cheese is turn'd4 ,,finis4 ,a ,,bill of ,,fare ,,for ,,every ,,season of the ,,year4 ,for ,,january4 ,first ,course4 ,at the ,top ,gravy ,soop4 ,remove ,fish4 ,at the ,bottom a ,ham4 ,in the ,middle stew'd ,oysters or ,brawn4 ,for the four corners4 ,a ,fricassy of ,rabbits1 ,scotch ,collops1 boil'd ,chickens1 ,calf ,foot ,pie1 or ,oyster ,loaves4 ,second ,course4 ,at the ,top ,wild ,ducks4 ,at the ,bottom a ,turkey4 ,in the ,middle ,jellies or ,lemon ,posset4 ,for the four ,corners4 ,lobster and ,tarts1 ,cream ,curds1 stew'd ,pears or preserv'd ,quinces4 ,for ,,february4 ,first ,course4 ,at the ,top a ,soop remove4 ,at the ,bottom ,salmon or stew'd ,breast of ,veal4 ,for the four ,corners4 ,a ,couple of ,fowls with ,oyster ,sauce1 ,pudding1 ,mutton ,cutlets1 a ,fricassy of ,pig's ,ears4 ,second ,course4 ,at the ,top ,partridges4 ,at the ,bottom a ,couple of ,ducks4 ,for the four ,corners4 ,stew'd ,apples1 preserv'd ,quinces1 ,custards1 ,almond ,cheese ,cakes4 ,in the ,middle ,jellies4 ,for ,,march4 ,first ,course4 ,at the ,top a boil'd ,turkey1 with ,oyster ,sauce4 ,at the bottom a ,couple of roast ,tongues or roast ,beef4 ,in the ,middle ,pickles4 ,two ,side-dishes1 a ,pigeon ,pie and ,calf ,head ,hash4 ,for the four ,corners4 ,stew'd ,crab or ,oysters1 ,hunters ,pudding1 a brown ,fricassy1 stew'd ,eels1 or broil'd ,whitings4 ,second ,course4 ,at the ,top ,woodcocks or wild ,ducks4 ,at the ,bottom ,pig or ,hare4 ,in the ,middle ,jellies or ,sweetmeats4 ,for the four ,corners4 ,raspberry ,cream1 ,tarts1 stew'd ,apples1 and preserv'd ,apricocks4 ,for ,,april4 ,first ,course4 ,at the ,top stew'd ,fillet of ,veal4 ,at the ,bottom a roast ,leg of ,mutton4 ,two ,side-dishes1 ,salt ,fish and ,beef-,steaks4 ,in the ,middle a ,hunters ,pudding4 ,second ,course4 ,at the ,top roast ,chickens and ,asparagus4 ,at the ,bottom ,ducks4 ,in the ,middle preserv'd ,oranges4 ,for the four ,corners4 ,damasin ,pie1 ,cream ,curds1 ,lobster1 and cold ,pot4 ,for ,,may4 ,first ,course4 ,at the ,top stew'd ,carp or ,tench4 ,at the ,bottom a stew'd ,rump of ,beef4 ,in the ,middle a ,sallet4 ,for the four ,corners ,a ,fricassy of ,tripes1 boil'd ,chickens1 a ,pudding1 ,olives of ,veal4 ,second ,course4 ,at the ,top ,rabbits or ,turkey ,pouts4 ,at the ,bottom green ,goose or young ,ducks4 ,for the four ,corners4 ,lemon ,cream1 ,quince ,cream1 ,tarts1 ,almond ,custards4 ,in the ,middle ,jellies4 ,for ,,june4 ,first ,course4 ,at the ,top roast ,pike4 ,at the ,bottom ,scotch ,collops4 ,in the ,middle stew'd ,crab4 ,for the four ,corners4 ,boil'd ,chickens1 ,quaking ,pudding1 roast ,tongue1 with ,venison ,sauce1 ,beans and ,bacon4 ,second ,course4 ,at the ,top a ,turkey4 ,at the ,bottom ,ducks or ,rabbits4 ,in the ,middle ,strawberries4 ,two ,side dishes1 roast ,lobster and ,pease4 ,for the four ,corners4 ,green ,codlings1 ,apricock ,custard1 ,sweetmeat ,tarts1 preserv'd ,damsins1 or ,flummery4 ,for ,,july4 ,first ,course4 ,at the ,top green ,pease ,soop1 remove stew'd ,breast of ,veal white4 ,at the ,bottom a ,haunch of ,venison4 ,in the ,middle a ,pudding4 ,two ,side-dishes1 a ,dish of ,fish1 and a ,fricassy of ,rabbits4 ,second ,course4 ,at the ,top ,partridges or ,pheasants4 ,at the ,bottom ,ducks or ,turkey4 ,in the ,middle a ,dish of ,fruit4 ,for the four ,corners4 ,solomon ,gundie1 ,lobster1 ,tarts1 ,chocolate ,cream4 ,for ,,august4 ,first ,course4 ,at the ,top ,fish4 ,at the ,bottom ,venison ,pasty4 ,in the ,middle ,herb ,dumplings4 ,for the four ,corners4 ,fricassy of ,rabbits1 stew'd ,pigeons1 boil'd ,chickens1 ,fricassy of ,veal ,sweetbreads with ,artichoke ,bottoms4 ,second ,course4 ,at the ,top ,pheasants or ,partridges4 ,at the ,bottom wild ,ducks or ,teal4 ,in the ,middle ,jellies or ,syllabubs4 ,for the four ,corners4 ,preserv'd ,apricocks1 ,almond ,cheese-cakes1 ,custards1 and ,sturgeon4 ,for ,,september4 ,first ,course4 ,at the ,top collar'd ,calf ,head1 with stew'd ,pallets and ,veal ,sweetbreads1 and forc'd ,meat-,balls4 ,at the ,bottom ,udder and ,tongue or a ,haunch of ,venison ,in the ,middle an ,ambler of ,cockles1 or roast ,lobster4 ,two ,side dishes1 ,pigeon ,pie and boiled ,chickens4 ,second ,course4 ,at the ,top a roast ,pheasant4 ,at the ,bottom a ,turkey4 ,for the four ,corners4 ,partridges1 ,artichoke-,bottoms fry'd1 ,oyster ,loaves1 and ,teal4 ,for ,,october4 ,first ,course4 ,at the ,top stew'd ,tench and ,cod's ,head4 ,at the ,bottom roast ,pork or a ,goose4 ,two ,side-dishes1 roast ,fish1 and boil'd ,fowl and ,bacon4 ,for the four ,corners4 ,jugg'd ,pigeons1 ,mutton ,collops1 ,beef ,rolls1 and ,veal ,sweetbreads fricassy'd4 ,in the ,middle minc'd ,pies or ,oyster ,loaves4 ,second ,course4 ,at the ,top ,wild ,fowl4 ,at the ,bottom a ,hare4 ,in the ,middle ,jellies4 ,two ,side-dishes1 roasted ,lobster and fry'd ,cream4 ,for the four ,corners4 ,preserv'd ,quinces1 or stew'd ,pears1 ,sturgeon1 cold ,tongue1 and ,orange ,cheese ,cakes4 ,for ,,november4 ,first ,course4 ,at the ,top a ,dish of ,fish4 ,at the ,bottom a ,turkey ,pie4 ,two ,side-dishes1 ,scotch ,collops1 and boil'd ,tongue with ,sprouts4 ,in the ,middle scallop'd ,oysters4 ,second ,course4 ,at the ,top a ,dish of ,wild ,fowl4 ,at the ,bottom roast ,lobster4 ,in the ,middle ,lemon ,cream4 ,for the four ,corners4 ,tarts1 ,curds1 ,apricocks1 and ,solomon ,gundie4 ,for ,,december4 ,first ,course4 ,at the ,bottom boil'd ,fowls4 ,two ,side dishes1 ,bacon and ,greens1 and a ,dish of ,scotch ,collops4 ,in the ,middle minc'd ,pies or ,pudding4 ,second ,course4 ,at the ,top a ,turkey4 ,in the ,middle hot ,apple ,pie4 ,for the four ,corners4 ,custard1 ,raspberry ,cream1 cold ,pot and ,crabs4 ,a ,,supper ,for ,,january4 ,at the ,top a ,dish of ,plumb ,gruel4 ,remove1 boil'd ,fowls4 ,at the ,bottom a ,dish of ,scotch ,collops4 ,in the ,middle ,jellies4 ,for the four ,corners4 ,lobster1 ,solomon-,gundie1 ,custard1 ,tarts4 ,for ,,february4 ,at the ,top a ,dish of ,fish4 ,remove1 a ,couple of roasted ,fowls4 ,at the ,bottom wild ,ducks4 ,for the four ,corners4 ,collar'd ,pig1 ,cheese ,cakes1 stew'd ,apples and ,curds4 ,in the ,middle hot minc'd ,pies4 ,for ,,march4 ,at the ,top a ,sack ,posset4 ,remove1 a ,couple of ,ducks4 ,at the ,bottom a boil'd ,turkey1 with ,oyster ,sauce4 ,in the ,middle ,lemon ,posset4 ,two ,side-dishes1 roasted ,lobster1 ,oyster ,pie4 ,for the four ,corners4 ,almond ,custards1 ,flummery1 ,cheese-,cakes1 and stew'd ,apples4 ,for ,,april4 ,at the ,top boiled ,chickens4 ,at the ,bottom a ,breast of ,veal4 ,in the ,middle ,jellies4 ,for the four ,corners4 ,orange ,pudding1 ,custards1 ,tarts1 and stew'd ,oysters4 ,for ,,may4 ,at the ,top a ,dish of ,fish4 ,at the ,bottom ,lamb ,steakes or ,mutton4 ,in the ,middle ,lemon ,cream or ,jellies4 ,two ,side-dishes1 ,tarts1 ,raspberry ,cream4 ,for the four ,corners4 ,veal sweetbreads1 stew'd ,spinage1 with potched ,eggs and ,bacon1 ,oysters in scallop'd ,shells1 boiled ,chickens4 ,for ,,june4 ,at the ,top boil'd ,chickens4 ,at the ,bottom a ,tongue4 ,in the ,middle ,lemon ,posset4 ,for the four ,corners4 ,cream ,curds or ,custards1 potted ,ducks1 ,tarts1 ,lobsters1 ,artichokes or ,pease4 ,for ,,july4 ,at the ,top ,scotch ,collops4 ,at the ,bottom roast ,chickens4 ,in the ,middle stew'd ,mushrooms4 ,for the four ,corners4 ,custards1 ,lobsters1 split ,tongue1 and ,solomon ,gundie4 ,for ,,august4 ,at the ,top stewed ,breast of ,veal4 ,at the ,bottom roast ,turkey4 ,in the ,middle ,pickles or ,fruit4 ,for the four ,corners4 ,cheese ,cakes and ,flummery1 preserved ,apricocks1 preserved ,quinces4 ,for ,,september4 ,at the ,top boil'd ,chickens4 ,at the ,bottom a carbonated ,breast of ,mutton1 with ,caper ,sauce4 ,in the ,middle ,oysters in scallop ,shells1 or stew'd ,oysters4 ,two ,side ,dishes1 hot ,apple ,pie and ,custard4 ,for ,,october4 ,at the ,top ,rice ,gruel4 ,remove1 a ,couple of ,ducks4 ,at the ,bottom a boil'd ,turkey with ,oyster ,sauce4 ,in the ,middle ,jellies4 ,for the four ,corners4 ,lobster or ,crab1 ,black ,caps1 ,custard or ,cream1 ,tarts or collar'd ,pig4 ,for ,,november4 ,at the ,top ,fish4 ,at the ,bottom ,ducks or ,teal4 ,in the ,middle ,oyster ,loaves4 ,remove1 a ,dish of ,fruit4 ,two ,side ,dishes1 minc'd ,pies1 ,mutton ,steaks1 with ,mushrooms and ,balls4 ,for ,,december4 ,at the ,top boil'd ,chickens4 ,at the ,bottom a ,dish of ,scotch ,collops or ,veal ,cutlets4 ,in the ,middle ,brawn4 ,remove1 ,tarts ,for the four ,corners4 ,boil'd ,whitings or fry'd ,soles1 new ,college ,puddings1 ,tullouy ,sausages1 ,scotch ,custard4 ,illustration3 ,a ,,supper in ,,summer4 #a #b #c #d #e #f #g #h #i #a4 ,boil'd ,chickens4 #b4 ,preserv'd ,oranges or ,apricocks4 #c4 ,flummery4 #d4 ,asparagus4 #e4 ,lemon ,posset4 #f4 ,roast ,lobster4 #g4 ,stew'd ,apples4 #h4 ,almond ,cheese ,cakes4 #i4 ,lamb4 ,illustration3 ,a ,,dinner in ,,summer4 #a #b #c #d #e #a4 ,cod's ,head or ,salmon4 #b4 ,boil'd ,chickens4 #c4 ,a fine ,pudding or roasted ,lobster4 #d4 ,beans and ,bacon4 #e4 ,stew'd ,breast of ,veal4 ,illustration3 ,,second ,,course4 #a #b #c #d #e #f #g #a4 ,two young ,turkeys or ,ducklings4 #b4 ,stew'd ,apples4 #c4 ,custards4 #d4 ,jellies or ,lemon ,posset4 #e4 ,tarts4 #f4 ,preserv'd ,oysters4 #g4 ,green ,geese or young ,rabbits4 ,illustration3 ,a ,,dinner in ,,winter4 #a #b #c #d #e #f #g #a4 ,a ,soop4 #b4 ,scotch ,collops4 #c4 ,boil'd ,chickens4 #d4 ,stew'd ,oysters or roasted ,lobster4 #e4 ,a ,hunters ,pudding4 #f4 ,roasted ,tongue4 #g4 ,a ,ham or roast ,beef4 ,remove4 #a ,fish4 ,illustration3 ,,second ,,course #a #b #c #d #e #f #g #h #i #a4 ,a ,turkey4 #b4 ,almond ,cheesecakes4 #c4 ,sturgeon4 #d4 ,partridges4 #e4 ,jellies4 #f4 ,a ,hare or ,woodcocks4 #g4 ,collar'd ,cream4 #h4 ,cream ,curds4 #i4 ,ducks or ,pig4 ,illustration3 ,a ,,supper in ,,winter4 #a #b #c #d #e #f #g #a4 ,gruel or ,sack ,posset4 #b4 ,tarts4 #c4 ,lobster4 #d4 ,jellies or ,lemon ,cream4 #e4 ,solomon ,gundie4 #f4 ,custards4 #g4 ,boil'd ,turkey with ,oyster ,sauce4 ,remove4 #a4 ,wild ,duck4 ,illustration3 ,a ,,dinner in ,,summer4 #a #b #c #d #e #f #g #h #i #aj #aa #ab #ac #ad #ae #a4 ,craw ,fish ,soop4 #b4 ,moor ,game4 #c4 ,a ,granade4 #d4 ,apples stew'd green4 #e4 ,boil'd ,partridge4 #f4 ,cherries4 #g4 ,stew'd ,sweetbreads1 and ,pallets4 #h4 ,jellies or ,pine-apples4 #i4 ,roast ,teal4 #aj4 ,apricocks4 #aa4 ,artichokes4 #ab4 ,sweet-meat ,tarts4 #ac4 ,fry'd ,soals4 #ad4 ,turkey ,pout roasted and larded4 #ae4 ,a ,haunch of ,venison4 ,illustration3 ,a ,,grand ,,table in ,,winter4 #a #b #c #d #e #f #g #h #i #aj #aa #ab #ac #ad #ae #af #ag #ah #ai #bj #ba #a4 ,vermicelly ,soop4 #b4 ,sweet ,patties4 #c4 ,a ,fricassy of ,beast ,patties4 #d4 ,stew'd ,crab4 #e4 ,olives of ,veal4 #f4 ,preserv'd ,damsins4 #g4 ,preserv'd ,oranges4 #h4 ,marinaded ,pigeons4 #i4 ,a boil'd ,turkey with ,oyster ,sauce4 #aj4 ,cream ,curds4 #aa4 ,a ,pyramid of dry'd ,sweetmeats4 #ab4 ,flummery4 #ac4 ,a ,ham4 #ad4 ,a white ,fricassy of ,chickens4 #ae4 ,preserv'd ,apricocks4 #af4 ,preserv'd ,quinces4 #ag4 ,a brown ,fricassy of ,rabbits4 #ah4 ,a ,fricassy of ,veal ,sweetmeats4 #ai4 ,minc'd ,pies4 #bj4 ,oyster ,loaves4 #ba4 ,haunce of ,venison1 or ,roast ,beef4 ,remove4 #a4 ,carp with ,pheasant4 ,remove4 #b4 ,grapes4 ,remove4 #c4 ,collar'd ,beef4 ,remove4 #d4 ,cheese-,cakes4 ,remove4 #e4 ,quails4 ,remove4 #h4 ,teal4 ,remove4 #i4 ,two roasted ,lobsters4 ,remove4 #ac4 ,woodcocks or ,partridges4 ,remove4 #ad4 ,artichokes or young ,peas4 ,remove4 #ag4 ,snipes4 ,remove4 #ah4 ,tarts4 ,remove4 #ai4 ,collar'd ,pig4 ,remove4 #bj4 ,fruit4 ,remove4 #ba4 ,wild ,ducks4 ,,index4 ,those mark'd thus are in the ,supplement4 ,a ,almond ,posset to make ----,cakes1 do4 ----,cheese ,cakes do4 ----do another ,way ----,puffs do4 ----,butter do4 ----do4 another ,way ----,flummery do ----,biskets ,amblet of ,cockles1 do4 ,apple ,dumplins1 do4 ----to stew ----another ,way ,artichoke ,bottoms to fry ----to fricassy ----to ,dry ,apricock ,pudding to make ----,jumballs do4 ----,custard do4 ----,chips or ,peaches do4 ----to preserve ----to make ,marmalade ----to dry ----do like ,prunella's ----to preserve ,green ----do4 another ,way ,ale ,orange to make ----bad into strong ,beer ----,posset1 to make ,asparagus1 or ,green ,pease to keep4 ,angelico1 to candy ,b ,beef1 ,brisket to stew ----,rump1 do4 ,beef ,olives1 to make ----,rolls1 do4 ----,rump1 to ragoo ----,collar'd to eat cold ----,dutch to make ----to pot ----,steaks to fry ----do4 another ,way ,berries to bottle ,brain ,cakes to make ,black ,caps1 to make ,brandy ,orange to make ----,lemon do4 ,lemon do4 another ,way ----black ,cherry1 do4 ----,raspberry1 do4 ----,ratisie1 do4 ----do4 another ,way ,brockly1 to boil ,beast ,kidneys1 to roast ,beans ,kidneys to keep ,buttons ,mushrooms1 to pickle ,barberries to keep instead of preserving ----,cakes ----,drops ----preserving ----to pickle ----to preserve for ,tarts ----to keep all the ,year ,barley ,sugar1 to make ,black ,paper to make for drawing ,patterns ,c ,cabbage1 to pickle ,cake ,caraway to make ----,rich white ,plumb ,cake ,cake ,cake1 ,ising for ----great1 do4 ----,ising for it ----,bisket1 to make ----,raspberry ,cakes ,cake ,portugal1 do4 ----,orange1 do4 ----,shrewsbury1 do4 ----,bath ----,gingerbread1 do4 ----,seed1 do4 ----,queen1 do4 ----,king1 do4 ----,angelico1 do4 ----,oatmeal1 do4 ----,breakfast1 do4 ----fine1 do4 ----to keep all the ,year ----,plumb1 do4 ----,little ,plumb1 do4 ----,plumb another ,way ----do4 ordinary ,calf's ,head collar'd to eat hot ----do4 to eat cold ----hash'd ----do4 white ----,pye of1 to make ----do4 another ,way ----to ragoo ----to roast1 to eat like ,pig ----,feet to fricassy white ----to fry in ,butter ----do4 in ,eggs ----to make minc'd ,pies of ----to make ,pie of ----,jelly1 to make ----,flummery1 do4 ,chars to pot ,catchup to make ----,walnut do4 ----fine do4 ,cheese ,cakes do4 ----,lemon1 do4 ----common do4 ----without ,currans do4 ,cheese ,slipcoat1 to make ----fine ,rush ----,bullies1 do4 ----,cream1 do4 ,cherries1 to preserve for drying ----to preserve ----to dry ,colliflower to pickle white ----another ,way ,chickens to fricassy white ----do brown ----surprize ----to boil ----,pie hot ,collops ,scotch1 to make ----another ,way ----another ,way ,collops minc'd1 to make ,cod's ,head1 to dress ----,zoons1 do4 ,cockles1 to pickle ,cordial ,water of ,cowslips1 to make ,cowslip ,syrup1 do4 ,cracknels1 do4 ,cream ,lemon1 do4 ----do4 to make yellow ----do4 another ,way ----,orange ----,quince ----any preserv'd ,fruit ,cream burnt ----to fry to eat hot ----,chocolate to make ----,gooseberry1 do4 ----,apple1 do4 ----,curds1 do4 ----,rice or ,almond do4 ,cucumbers1 to pickle ----another ,way ----to make ,mange of ----to make pickle for ----to stew ----to fry for ,mutton ,sauce ----,soop to make ,curranberries1 to pickle ----to preserve in ,bunches ----to preserve whole ----to make ,jelly of ,custard ,almond ----,sagoo ----,scotch1 to eat hot ,cyder1 to make ,d ,damsins to preserve ----do4 for ,tarts ----do4 to keep ----do4 bottle ,drops ,ratisie1 to make ----,lemon1 do4 ,ducks to boil ----to stew ----do4 to stew whole ,dumplings ,herb1 to make ----plain ,fruits ----,apple ,e ,eels to collar ----to stew ----to pitchcock ----,pie1 to make ,eggs to fricassy white ----do4 brown ----to stew in ,gravy ----,pie1 to make ,elder ,buds1 to pickle ----to make pickle for ,f ,fowl1 to force ----,feet ,fritters ,fruit to make ----,apple1 do4 ----,oatmeal1 do4 ,fruit to preserve green ----do4 all the ,year ,french bread to make another ,way ,g ,girkins1 to pickle ,gilliflowers1 do4 ,ginger to candy ,gingerbread white ----,york ----in little ,tins ----red ----another ,way ,gooseberry ,cake ----to bottle ----to preserve ----do4 red ,granade ,grapes to preserve all ,winter ----another ,way ,gruel ,sagoo ----,plumb ----,rice ,goofer ,wafers to make ,h ,hams or ,tongues to salt ,hare1 to stew ----to pot ----to jugg ----to roast with a ,pudding in the ,belly ,hedge ,hogs ,cupid1 to make ----,almond ,herrings to boil ----to fry ----to pickle ----to keep all the ,year ,hotch potch1 to make ,j ,jam ,cherry to make ----,bullies1 do4 ----,damsins1 do4 ,jelly brown ,jelly ,curran ,jambals1 do4 ----another ,way ,l ,lamb ,leg of1 boiled with ,loyn fry'd ,larks in ,jelly ,lamb with ,chickens boil'd ----fricassy white ----fricassy brown ,lobster or ,crab to roast ----,a ,l',italienne ----to butter ,leatch1 to make ,loaves ,oyster1 do4 ,m ,macaroons1 to make ,mango of ,codlins ,mellon1 do4 ,mead strong1 do4 ----another ,way ----another ,way ,milk mull'd1 a ,dish of ,mulberries1 to preserve whole ,muscles1 to pickle1 ,mushrooms1 to pot ----to stew ----to pickle ----another ,way ----another ,way ----to fry ----powder to make ,mutton stew'd ,fillet of ----,shoulder forced ----,breast to collar ----do4 another ,way ----do4 to carbonade ,mutton ,chine roasted1 with ,sallery ----,chops1 to make ----,leg forc'd ----,french ,cutlets to make ----,steads to fry ----artificial ,venison1 to make ----,leg of1 to salt to eat like ,ham ,n ,neat's ,tongue ,pie1 to make ,nasturtian ,buds to pickle ,o ,onions to pickle ,orange ,chips to preserve to put into ,glasses ----or ,lemons to preserve ----,chips another ,way ----,marmalade to make ----to preserve ,oranges whole ----to candy whole ----,tarts1 to make ,oysters ,scotch to make ----to stew ----to lard ----to fry ----to scallop ----to pickle ,ox ,lips to dress ,p ,pallets stew'd ,pancakes1 clare ----,rice ,partridges1 to pot ,do4 another ,way ,parsnips to fry to look like ,trout ,poverade1 to make ,parsnips1 another ,way ,paste to make for a standing ,pie ----for ,tarts ----do4 another ,way ----do4 do4 ----for ,venison ,pasty ----of ,pippens1 white ----of do4 green ----of do4 red ,patties savoury to make ----sweet ,pears to dry ,pears or ,pippens to dry without ,sugar ,pigeons to make a ,pulpatoon ----to stew ----to pot ----boil'd with fricassy sauce ----marmonaded ----to jugg ----to pickle ----to broil whole ,pig ,royal to make ----to collar ----,ears to fricassy ----like ,lamb in ,winter ----,head roll'd1 to eat like ,brown ,pike to eat like ,sturgeon ----to stew ----to roast with a ,pudding in the ,belly ,plumbs to preserve ,plumb ,porridge to make ,pork to pickle ,posset ,sack to make ----another ,way ----to make ,froth for ----,lemon ,potatoe ,crabs to pickle ,pudding black to make ----,custard ----,orange ----do4 another ,way ----do4 another ,way ----do4 another ,way ,do4 another ,way ----,lemon another ,way ----,oatmeal do4 ,almond ,pudding ,do4 another ,way ----,apple do4 ----,ground ,rice do4 ----,gooseberry do4 ----,collage do4 ----,potatoe ----do4 another ,way ----,carrot ----,carrot another ,way ----,quaking to make ----do4 another ,way ----do4 do4 ----,sagoo ----,pearl ,barley ----,calf's ,foot ----,hunting ----do another ,way ----,liver ----for ,hare ----,herb ----,white ,pot another ,way ----,curd ----white in ,skins ----,marrow ----,bread ----,colliflower ,punch ,milk1 to make ----another ,way ----do4 ----do4 ----,acid for to make ,purslain to pickle ,pie rich to make ,pie ,eel ,pie ,turbot-,head ----,herring ----,orange ----,ham ----,woodcock ----sweet ,chicken ----savoury do4 ----sweet ,veal ----,candle for ----,hare ----another ,way ----minc'd ----another ,way ----,oyster ----,codlim ,pickle for ,salmon ,q ,quidenny to make ----,quinces to preserve ----do4 another ,way ----,cream to make ----to make white ----,marmalade to make ,r ,rabbets to fricassy brown ----do4 white ----pull'd ----dressed1 to look like ,moor game ,raspberry and ,strawberry ,fool1 to make ,s ,salmon1 to collar ,salmon en ,maigre ----to pot ,sprouts ,savry to boil ----,cabbage1 do4 ,sauce for a ,rump of ,beef ,sauce for ,neck of ,veal ----for ,turkey ----for boil'd ,rabbits ----for ,pike ,sauce for boil'd ,salmon or ,turbot ----for ,haddock or ,cod ----for ,salmon or ,turbot ----for tame ,ducks ----for green ,goose ----another ,way ----for ,chickens ----for ,turkey1 another ,way ----for ,tongues ----for ,cod's ,head ----for a ,cod's ,head another ,way ----for ,flesh or ,fish ,soop ,vermicelly ----,hare ----green ,pease ----,onion ----do4 ,pease in ,winter ----do4 in ,lent ----,craw ,fish ----white or ,almond ----,scotch ----do without ,water ,sausages ,pollony to make ,sheep ,rumps with ,rice ----,tongues broil'd ,shrimps to pickle ,shrub ,orange ,solomon ,gundie to eat in ,lent ----another ,way ,smelts to pot ----to pickle ,spinage stew'd with ,eggs ,spinage ,toasts to make ,sturgeon artificial to make ----how to order ,sturgeon how to make ,pickle for ,sugar to know when ,candy ,height ,syllabubs whip'd to make ,syrup of ,gilliflowers to make ----of ,mulberries ----of ,violets ----of ,poppies ,stock to make for ,hartshorn ,jelly ,sack ,posset to make ,shell ,paste do4 ,stuffing for ,beast ,kidney ,t ,tansey to make ----another ,way ----do4 ----boil'd ,tarts marrow to make ----transparent ----sweetmeat ,toasts fry'd to make ,tongues to roast ----to pot ----,sheep or ,hog1 to broil ,tripes to fricassy ----to eat like ,chickens ,trout1 or other ,fish to fry ,trench or ,carp to stew ,mock turtle ,turkey to boil ----to roast ----to pot ----,a-la ,daube ,v ,veal ,breast of1 to brown ,ragoo ----do4 berries ----to roll ----to stew ----to stew ,fillet ----,breast of1 to roll ----to make savoury ----to roast savoury ----,couley ----,knuckles1 to boil ----,sweetbreads to fricassy ----,cutlets to make ----another ,way ----do4 ,venison to pot ----,haunch of1 to roast ,vinegar1 to make of ,gooseberries ----another ,way ----do ----do4 ,w ,walnuts1 to pickle green ----do4 black ----to make ,pickle for ----do4 white ,whigs to make ,wild ,fowl to pot ,wine ,elder to make ----do4 ,flower ----,gooseberry ----another ,way ,wine