,note3 ,this book is part of the ,w4 ,m4
 volume ,the ,queens ,closet ,opened4   
,,the ,,compleat ,,cook4      ,expertly 
prescribing the most ready wayes1       
,whether1  ,italian1                    
,spanish1            or ,french    ,for 
dressing of ,flesh1 and ,fish1 ,ordering
 of ,sauces or making ,,of  ,,pastry4   
,,london3    ,printed by ,e4,b4 for     
,nath4 ,brook1 at the ,angel in         
,cornhill1 #afeh4        ,,the          
,,compleat ,,cook3      ,expertly       
prescribing the most ready wayes1       
whether ,italian1 ,spanish1  or ,french1
 for dressing of ,flesh and ,fish1 c4   
,to make a ,posset1 the ,earle of       
,arundels ,way44    ,take a quart of    
,creame1 and a quarter of a ,nutmeg in  
it1 then put it on  the fire1 and let it
 boyl a little while1 and as it is      
boyling take a  ,pot or ,bason1 that you
 meane to make your ,posset in1 and put 
in three  spoonfuls of ,sack1 and some  
eight of ,ale1 and sweeten it with      
,sugar1  then set it over the coles to  

warm a little while1 then take it off   
and  let it stand till it be almost     
cool1 then put it into the ,pot or      
,bason  and stir it a little1 and let it
 stand to simper over the fire an hour  
or more1 for the longer the better4     
,to boyle a ,capon larded with ,lemons4 
,take a fair ,capon and truss him1 boyl 
him by himselfe in faire water  with a  
little small ,oat-meal1 then take       
,mutton ,broath1 and half a pint  of    
,white-wine1 a bundle of ,herbs1 whole  
,mace1 season it with ,verjuyce1  put   
,marrow1 ,dates1 season it with ,sugar1 
then take preserved ,lemons and  cut    
them like ,lard1 and with a larding pin1
 lard in it1 then put the  capon in a   
deep dish1 thicken your broth with      
,almonds1 and poure it on  the ,capon4  
,to ,bake ,red ,deere4    ,parboyl it1  
and then sauce it in ,vinegar then ,lard
 it very thick1 and  season it with     
,pepper1 ,ginger and ,nutmegs1 put it   
into a deep ,pye with  good store of    
sweet butter1 and let it bake1 when it  

is baked1 take a  pint of ,hippocras1   
halfe a pound of sweet butter1 two or   
three ,nutmeg1  little ,vinegar1 poure  
it into the ,pye in the ,oven and let it
 lye and  soake an hour1 then take it   
out1 and when it is cold stop the vent  
hole4      ,to make fine ,pan-cakes     
fryed without ,butter or ,lard4    ,take
 a pint of ,cream1 and six new laid     
,egs1 beat them very well  together1 put
 in a quarter of a pound of ,sugar1 and 
one ,nutmeg or a  little beaten ,mace   
7which you please7 and so much flower as
 will thicken  almost as much as        
ordinarily ,pan-cake batter2 your ,pan  
must be heated  reasonably hot  wiped   
with a clean ,cloth1 this done put in   
your ,batter  as thick or thin as you   
please4      ,to dresse a ,pig the      
,french manner4    ,take it and spit it1
  lay it down to the fire1 and when your
 ,pig is  through warme1 skin her1 and  
cut her off the ,spit as another ,pig   
is1 and  so divide it in twenty peeces  
more or lesse as you please2 when you   

have  so done1 take some ,white-wine and
 strong broth1 and stew it therein1     
with an ,onion or two mixed very small1 
a little ,time also minced with  ,nutmeg
 sliced and grated ,pepper1 some        
,anchoves and ,elder ,vinegar1 and a    
very little sweet ,butter1 and ,gravy if
 you have it1 so ,dish it up with  the  
same ,liquor it is stewed in1 with      
,french ,bread sliced under it1 with    
,oranges and ,lemons4      ,to make a   
,steake pye1 with a ,french ,pudding in 
the ,pye4    ,season your ,steaks with  
,pepper  ,nutmegs1 and let it stand an  
hour in a  ,tray then take a piece of   
the leanest of a ,legg of ,mutton and   
mince it  small with ,suet and a few    
sweet herbs1 tops of young ,time1 a     
branch of  ,penny-royal1 two or three of
 red ,sage1 grated bread1 yolks of      
,eggs1  sweet ,cream1 ,raisins of the   
,sun2 work altogether like a ,pudding1  
with  your hand stiff1 and roul them    
round like ,bals1 and put them into the 
,steaks in a deep ,coffin1 with a piece 

of sweet ,butter2 sprinkle a little     
,verjuyce on it1 bake it1 then cut it up
 and roul ,sage leaves and fry  them1   
and stick them upright in the wals1 and 
serve your ,pye without a  ,cover1 with 
the juyce of an ,orange or ,lemon4      
,an excellent way of dressing ,fish4    
,take a piece of fresh ,salmon1 and wash
 it clean in a little ,vinegar and      
water1 and let it lie a while in it1    
then put it into a great ,pipkin  with a
 cover1 and put to it some six spoonfuls
 of water and four of  ,vinegar1 and as 
much of white-wine1 a good deal of ,salt
 a handful of  sweet herbs1 a little    
white ,sorrel1 a few ,cloves1 a little  
stick of  ,cinamon1 a little ,mace2 put 
all these in a ,pipkin close1 and set it
 in a  ,kettle of seething water1 and   
there let it stew three hours4    ,you  
may do ,carps1 ,eeles1 ,trouts1 c4 this 
way1 and they ,tast also to  your mind4 
,to fricate ,sheeps-feet4    ,take      
,sheeps-feet1 slit the bone1 and pick   
them very clean1 then put them  in a    

,frying-pan1 with a ,ladlefull of strong
 ,broth1 a piece of ,butter1  and a     
little ,salt1 after they have fryed a   
while1 put to them a little  ,parsley1  
green ,chibals1 a little young          
,speremint and ,tyme1 all shred  very   
small1 and a little beaten ,pepper2 when
 you think they are fryed  almost       
enough1 have a lear made for them with  
the yolks of two or three  ,eggs1 some  
,gravy of ,mutton1 a little ,nutmegg1   
and juyce of a ,lemon wrung  therein1   
and put this lear to the ,sheeps feet as
 they fry in the ,pan1  then toss them  
once or twice1 and put them forth into  
the ,dish you mean  to serve them in4   
,to fricate ,calves ,chaldrons4    ,take
 a ,calves ,chaldron1 after it is little
 more then half boyled1 and  when it is 
cold1 cut it into little bits as big as 
,walnuts2 season it  with beaten        
,cloves1 ,salt1 ,nutmeg1 ,mace1 and a   
little ,pepper1 an ,onion1  ,parsley1   
and a little ,tarragon1 all shred very  
small1 then put it into a  frying-pan1  

with a ,ladle-full of strong broth1 and 
a little piece of  sweet ,butter1 so fry
 it2 when it is fryed enough1 have a    
little lear  made with the ,gravy of    
,mutton1 the juyce of a ,lemon and      
,orange1 the  yolks of three or four    
,eggs1 and a little ,nutmeg grated      
therein2 put all  this to your          
,chaldrons in the ,pan1 ,toss your      
,fricat two or three times1  then dish  
it1 and so serve it up4      ,to        
,fricate ,champigneons4    ,make ready  
your champigneons as you do for stewing1
 and when you have  poured away the     
black liquor that comes from them1 put  
your champigneons  into a ,frying pan   
with a piece of sweet ,butter1 a little 
,parsley1 ,tyme1  sweet ,marjoram1 a    
piece of ,onion shred very small1 a     
little ,salt and  fine beaten ,pepper1  
so fry them till they be enough1 so have
 ready the  lear abovesaid1 and put it  
to the champigneons whilst they are in  
the  ,pan1 toss them two or three times1
 put them forth and serve them4      ,to

 make buttered ,loaves4    ,take the    
yolks of twelve ,eggs1 and six whites1  
and a quarter of a pint  of yeast1 when 
you have beaten the ,eggs well1 strain  
them with the yeast  into a ,dish1 then 
put to it a little ,salt1 and two rases 
of ,ginger  beaten very small1 then put 
flower to it till it come to a high     
,past  that will not cleave1 then you   
must roule it upon your hands and       
afterwards put it into a warm ,cloath   
and let it lye there a quarter of  an   
hour1 then make it up in little ,loaves1
 bake2 against it is baked  prepare a   
pound and a half of ,butter1 a quarter  
of a pint of white wine1  and halfe a   
pound of ,sugar2 ,this being melted and 
beaten together with  it1 set them into 
the ,oven a quarter of an hour4      ,to
 murine ,carps1 ,mullet1 ,gurnet1       
,rochet1 or ,wale1 c4    ,take a quart  
of water to a ,gallon of ,vinegar1 a    
good handful of  ,bay-leaves1 as much   
,rosemary1 a quarter of a pound of      
,pepper beaten2 put  all these together1

 and let it seeth softly1 and season it 
with a little  ,salt1 then fry your     
,fish with frying ,oyle till it be      
enough1 then put in  an earthen         
,vessell1 and lay the ,bay-leaves and   
,rosemary between and  about the ,fish1 
and pour the ,broth upon it1 and when it
 is cold1 cover  it1 c4      ,to make a 
,calves ,chaldron ,pye4    ,take a      
,calves ,chaldron1 half boyl it1 and    
cool it2 when it is cold mince  it as   
small as grated bread1 with halfe a     
pound of ,marrow2 season it  with ,salt1
 beaten ,cloves1 ,mace1 ,nutmeg a little
 ,onion1 and some of the  outmost rind  
of a ,lemon minced very small1 and wring
 in the juyce of  halfe a ,lemon1 and   
then mix all together1 then make a piece
 of puff  ,past1 and lay a leaf therof  
in a silver ,dish of the bigness to     
contain  the meat1 then put in your     
meat1 and cover it with another leaf of 
the  same ,past1 and bake it2 and when  
it is baked take it out1 and open it1   
and put in the juyce of two or three    

,oranges1 stir it well together1  then  
cover it againe and serve it4 ,be sure  
none of your ,orange kernels  be among  
your ,pye-meat4      ,to make a ,pudding
 of a ,calves ,chaldron4    ,take your  
,chaldron after it is half boyled and   
cold1 mince it as small  as you can with
 half a pound of ,beef ,suet1 or as much
 ,marrow1 season it  with a little      
,onion1 ,parsley1 ,tyme1 and the outmost
 rind of a piece of  ,lemon1 all shred  
very small1 ,salt1 beaten ,nutmeg1      
,cloves and mace mixed  together1 with  
the yolks of four or five ,eggs1 and a  
little sweet ,cream2  then have ready   
the great ,gutts of a ,mutton scraped   
and washed very  clean2 let your ,gutt  
have lain in white-wine and ,salt halfe 
a day before  you use it2 when your meat
 is mixed and made up somewhat stiff put
 it  into the ,sheeps-gutt1 and so boyl 
it1 when it is boyled enough1 serve it  
to the ,table in the ,gutt4      ,to    
make a ,banbury ,cake4    ,take a peck  
of pure ,wheat-flower1 six pound of     

,currans1 half a pound of  ,sugar1 two  
pound of ,butter1 halfe an ounce of     
,cloves and ,mace1 a pint  and a halfe  
of ,ale-yeast1 and a little ,rose-water2
 then boyle as much  new-milk as will   
serve to knead it1 and when it is almost
 cold1 put into  it as much ,sack as    
will thicken it1 and so work it all     
together before a  fire1 pulling it two 
or three times in pieces1 after make it 
up4      ,to make a ,devonshire         
,white-pot4    ,take a pint of ,cream   
and straine four ,eggs into it1 and put 
a little  ,salt and a little sliced     
,nutmeg1 and season it with ,sugar      
somewhat  sweet2 then take almost a     
penny ,loaf of fine bread sliced very   
thin1 and  put it into a ,dish that will
 hold it1 the ,cream and the ,eggs being
 put  to it2 then take a handfull of    
,raisins of the ,sun being boyled1 and a
  little sweet ,butter1 so bake it4     
,to make ,rice ,cream4    ,take a quart 
of ,cream1 two good handfuls of         
,rice-flower1 a quarter of a  pound of  

,sugar and flower beaten very small1    
mingle your ,sugar and  flower together1
 put it into your ,cream1 take the yolk 
of an ,egg1 beat  it with a spoonfull or
 two of ,rose-water1 then put it to the 
,cream1 and  stir all these together1   
and set it over a quick fire1 keeping it
  continually stirring till it be as    
thick as water-pap4      ,to make a very
 ,good ,great ,oxford-shire ,cake4      
,take a peck of flower by weight1 and   
dry it a little1  a pound and a  halfe  
of ,sugar1 one ounce of ,cinamon1 half  
an ounce of ,nutmegs1 a  quarter of an  
ounce of ,mace and ,cloves1 a good      
spoonfull of ,salt1 beat  your ,salt and
 ,spice very fine1 and searce it1 and   
mix it with your  flower and ,sugar2    
then take three pound of butter and work
 it in the  flower1 it will take three  
hours working2 then take a quart of     
,ale-yeast1 two quarts of ,cream1 half a
 pint of ,sack1 six grains of           
,amber-greece dissolved in it1 halfe a  
pint of ,rosewater1 sixteen ,eggs1      

eight of the ,whites1 mix these with the
 flower1 and knead them well  together1 
then let it lie warm by your fire till  
your ,oven be hot1 which  must be little
 hotter then for manchet2 when you make 
it ready for your  ,oven1 put to your   
,cake six pound of ,currans1 two pound  
of ,raisins1 of  the ,sun stoned and    
minced1 so make up your ,cake1 and set  
it in your oven  stopped close2 it wil  
take three houres a baking2 when baked1 
take it  out and frost it over with the 
white of an ,egge and ,rosewater1 well  
beat  together1 and strew fine ,sugar   
upon it1 and then set it again into the 
,oven1 that it may ,ice4      ,to make a
 ,pumpion ,pye4    ,take about halfe a  
pound of ,pumpion and slice it1 a       
handfull of ,tyme1 a  little ,rosemary1 
,parsley and sweet ,marjoram slipped off
 the stalks1 and  chop them smal1 then  
take ,cinamon1 ,nutmeg1 ,pepper1 and six
 ,cloves1 and  beat them2 take ten ,eggs
 and beat them2 then mix them1 and beat 
them  altogether1 and put in as much    

,sugar as you think fit1 then fry them  
like a froiz2 after it is fryed1 let it 
stand till it be cold1 then fill  your  
,pye1 take sliced ,apples thinne round  
wayes1 and lay a row of the  ,froiz1 and
 a layer of ,apples with ,currans       
betwixt the layer while your  ,pye is   
fitted1 and put in a good deal of sweet 
butter before you close  it2 when the   
,pye is baked1 take six yolks of ,eggs1 
some white-wine or  ,verjuyce1  make a  
,caudle of this1 but not too thick2 cut 
up the ,lid and  put it in1 stir them   
well together whilst the ,eggs and      
,pumpions be not  perceived1 and so     
serve it up4      ,to make the best     
,sausages that ever was eat4    ,take a 
leg of young ,pork1 and cut of all the  
lean1 and shred it very  small1 but     
leave none of the strings or skins      
amongst it1 then take two  pound of     
,beef ,suet1 and shred it small1 then   
take two handfuls of red  ,sage1 a      
little ,pepper and ,salt1 and ,nutmeg1  
and a small piece of an  ,onion1 chop   

them altogether with the flesh and      
,suet2 if it is small  enough1 put the  
yolk of two or three ,eggs and mix      
altogether1 and make  it up in a ,past  
if you will use it1 roul out as many    
pieces as you  please in the form of an 
ordinary ,sausage1 and so fry them1 this
 ,past  will keep a fortnight upon      
occasion4      ,to boyle a ,fresh ,fish4
    ,take a ,carp1 or other1  put them  
into a deep ,dish1 with a pint of       
white-wine1 a large ,mace1 a little     
,tyme1 ,rosemary1 a piece of sweet      
,butter1 and let him boyle between two  
dishes in his owne blood1 season  it    
with ,pepper and ,verjuyce1 and so serve
 it up on ,sippets4      ,to make       
,fritters4    ,take halfe a pint of     
,sack1 a pint of ,ale1 some ,ale-yeast1 
nine ,eggs1  yolks and whites1 beat them
 very well1 the ,egg first1 then        
altogether1  put in some ,ginger1 and   
,salt1 and fine flower1 then let it     
stand an  houre or two2 then shred in   
the ,apples2 when you are ready to fry  

them1  your suet must be all ,beef-suet1
 or halfe ,beef1 and halfe ,hoggs-suet  
tryed out of the leafe4      ,to make   
,loaves of ,cheese-,curds4    ,take a   
,porringer full of ,curds1 and four     
,eggs1 whites1 and yolks1 and so  much  
flower as will make it stiff1 then take 
a little ,ginger1 ,nutmeg1   some ,salt1
 make them into loaves and set them into
 an oven with a quick  heat2 when they  
begin to change ,colour take them out1  
and put melted  ,butter to them1 and    
some ,sack1 and good store of ,sugar1   
and so serve it4      ,to make fine     
,pies after the ,french fashion4        
,take a pound and half of ,veale1 two   
pound of suet1 two pound of great       
,raisins stoned1 half a pound of        
,prunes1 as much of ,currans1 six       
,dates1  two ,nutmegs1 a spoonfull of   
,pepper1 an ounce of ,sugar1 an ounce of
  ,carrawayes1 a ,saucer of ,verjuyce1  
and as much ,rosewater1 this will make  
three fair ,pyes1 with two quarts of    
flower1 three yolks of ,egges1 and      

halfe a pound of ,butter4      ,a       
,singular ,receit for making a ,cake4   
,take halfe a peck of flower1 two pound 
of ,butter1 mingle it with the  flower1 
three ,nutmegs1  a little ,mace1        
,cinamon1 ,ginger1 halfe a pound  of    
,sugar1 leave some out to strew on the  
top1 mingle these well with the  flower 
and ,butter1 five pound of ,currans well
 washed1 and pickt1 and  dryed in a warm
 ,cloth1 a wine pint of ,ale yeast1 six 
,eggs1 leave out the  whites1 a quart of
 ,cream boyled and almost cold againe3  
work it well  together and let it be    
very lith1 lay it in a warm ,cloth1 and 
let it lye  half an hour against the    
fire4 ,then make it up with the white of
 an ,egg1  a little ,butter1 ,rosewater 
and ,sugar2 ,ice it over and put it into
 the  ,oven1 and let it stand one whole 
hour and a half4    ,to make a great    
,curd ,loaf4    ,take the ,curds of     
three quarts of new milk clean whayed1  
and rub into  them a little of the      
finest flower you can get1 then take    

half a race of  ,ginger1 and slice it   
very thin1 and put it into your ,curds  
with a little  ,salt1 then take halfe a 
pint of good ,ale ,yeast and put to it1 
then take  ten ,eggs1 but three of the  
,whites1 let there be so much flower as 
will  make it into a reasonable stiff   
,past1 then put it into an indifferant  
hot cloth1 and lay it before the fire to
 rise while your ,oven is  heating1 then
 make it up into a ,loaf1 and when it is
 baked1 cut up the  top of the ,loaf1   
and put in a pound and a half of melted 
,butter1 and a  good deale of ,sugar in 
it4      ,to make buttered ,loaves of   
,cheese-curds4    ,take three quarts of 
new ,milk1 and put in as much ,rennet as
 will turn1  take your ,whay clean away1
 then breake your ,curds very small with
 your  hands1 and put in six yolks of   
,eggs1 but one white2 an handfull of    
grated bread1 an handfull of ,flower1 a 
little ,salt mingled altogether2  work  
it with your hand1 roul it into little  
,loaves1 then set them in a  ,pan       

buttered1 then beat the yolk of an ,egg 
with a little ,beer1 and wipe  them over
 with a feather1 then set them in the   
,oven as for ,manchet1 and  stop that   
close three quarters of an hour1 then   
take halfe a pound of  butter three     
spoonfuls of water1 a ,nutmeg sliced    
thin1 a little ,sugar1  set it on the   
fire1 stir it till it be thick2 when    
your ,loaves are  baked1 cut off the    
tops and butter them with this ,butter1 
some under1  some over1 and strow some  
,sugar on them4      ,to make           
,cheese-loaves4    ,grate a             
,wheat-,loafe1 and take as much ,curd as
 bread1 to that put eight  yolks of     
,eggs and four whites1 and beat them    
very well1 then take a  little ,cream   
but let it be very thick1 put           
altogether1 and make them up  with two  
handfuls of flower1 the ,curds must be  
made of new milk and  whayed very dry1  
you must make them like little ,loaves  
and bake them in  an ,oven2 and being   
baked cut them up1 and have in          

readinesse some sweet  ,butter1 ,sugar1 
,nutmeg sliced and mingled together1 put
 it into the  ,loaves1 and with it stir 
the ,cream well together1 then cover    
them again  with the tops1 and serve    
them with a little ,sugar scraped on4   
,to make ,puff4    ,take four pints of  
new milke1 rennet1 take out all the     
,whay very clean1  and wring it in a dry
 ,cloth1 then strain it in a wooden     
,dish till they  become as ,cream1 then 
take the yolks of two ,egges1 and beat  
them and put  them to the ,curds1 and   
leave them with the ,curds1 then put a  
spoonfull  of ,cream to them1 and if you
 please halfe a spoonfull of            
,rose-water1 and  as much flower beat in
 it as will make it of an indifferent   
stiffnesse1  just to roul on a ,plate1  
then take off the ,kidney of ,mutton    
suet and  purifie it1 and fry them in   
it1 and serve them with ,butter1        
,rose-water  and ,sugar4      ,to make  
,elder ,vinegar4    ,gather the flowers 
of ,elder1 pick them very clean1 and dry

 them in the  ,sun on a gentle heat1 and
 take to every quart of ,vinegar a good 
handfull  of flowers and let it stand to
 ,sun a fortnight1 then strain the      
,vinegar  from the flowers1 and put it  
into the barrell againe1 and when you   
draw  a quart of ,vinegar1 draw a quart 
of water1 and put it into the ,barrell  
luke warme4      ,to make good ,vinegar4
    ,take one strike of ,malt1 and one  
of ,rye ground1 and mash them together1 
and take 7if they be good7 three pound  
of ,hops1 if not four pound2 make  two  
,hogs-heads of the best of that ,malt   
and ,rye1 then lay the ,hogs-head  where
 the ,sunne may have power over them1   
and when it is ready to ,tun1  fill your
 hogs-heads where they lye1 then let    
them purge cleer and cover  them with   
two flate stones1 and within a week     
after when you bake1 take  two wheat    
loaves hot out of the ,oven1 and put    
into each hogs-head a  loaf1 you must   
use this foure times1 you must brew this
 in ,aprill1 and  let it stand till     

,june1 then draw them clearer1 then wash
 the  ,hogs-heads cleane1 and put the   
beer in again2 if you will have it      
,rose-vinegar1 you must put in a strike 
and a half of ,roses2 if                
,elder-vinegar1 a peck of the flowers2  
if you will have it white1 put no  thing
 in it after it is drawn1 and so let it 
stand till ,michaelmas2 if  you will    
have it coloured red1 take four gallons 
of strong ,ale as you  can get1 and     
,elder berries picked a few full clear1 
and put them in your  pan with the ,ale1
 set them ouer the fire till you guesse 
that a pottle  is wasted1 then take if  
off the fire1 and let it stand till it  
be store  cold1 and the next day strain 
it into the ,hogs-head1 then lay them in
 a  ,cellar or buttery which you please4
      ,to make a ,coller of ,beef4      
,take the thinnest end of a coast of    
beef1 boyl it and lay it in             
,pump-water1 and a little salt1 three   
dayes shifting it once every day1  and  
the last day put a pint of ,claret ,wine

 to it1 and when you take it  out of the
 water1 let it lye two or three hours a 
drayning1 then cut it  almost to the end
 in three slices1 then bruise a little  
,cochinell and a  very little ,allum1   
and mingle it with the ,claret-wine1 and
 colour the  meat all over with it1 then
 take a dozen of ,anchoves1 wash them   
and bone  them1 and lay them into the   
,beef1 and season it with ,cloves1      
,mace1 and  ,pepper1 and two handfuls of
 salt1 and a little sweet ,marjoram and 
,tyme1  and when you make it up1 roul   
the innermost slice first1 and the other
  two upon it1 being very wel seasoned  
every where1 and bind it hard with      
,tape1 then put it into a stone-pot1    
something bigger then the ,coller1  and 
pour upon it a pint of ,claret-wine1 and
 halfe a pint of  wine-vinegar1 a sprig 
of ,rosemary1 and a few ,bay-leave and  
bake it very  well2 before it is quite  
cold1 take it out of the ,pot1 and you  
may keep  it dry as long as you please4 
,to make an ,almond ,pudding4    ,take  

two or three ,french-,rowles1 or white  
penny bread1 cut them in  slices1 and   
put to the bread as much ,cream as wil  
cover it1 put it on  the fire till your 
,cream and bread be very warm1 then take
 a ladle or  spoon and beat it very well
 together1 put to this twelve ,eggs1 but
 not  above foure whites1 put in ,beef  
,suet1 or ,marrow1 according to your    
discretion1 put a pretty quantity of    
,currans and ,raisins1 season the       
,pudding with ,nutmeg1 ,mace1 ,salt1 and
 ,sugar1 but very little flower for  it 
will make it sad and heavy2 make a piece
 of puff past as much as will  cover    
your dish1 so cut it very handsomely    
what fashion you please2  ,butter the   
bottome of your ,dish1 put the pudding  
into the ,dish1 set it  in a quick      
,oven1 not too hot as to burne it1 let  
it bake till you think  it be enough1   
scrape on ,sugar and serve it up4       
,to boyle ,cream with ,french ,barly4   
,take the third part of a pound of      
,french ,barley1 wash it well with fair 

water1 and let it lie all night in fair 
water1 in the morning set two  skillets 
on the fire with faire water1 and in one
 of them put your  ,barley1 and let it  
boyle till the water look red1 then put 
the water  from it1 and put the ,barley 
into the other warme water1 thus boyl it
 and  change with fresh warm water till 
it boyl white1 then strain the water    
clean from it1 then take a quart of     
,creame1 put into it a ,nutmeg or two   
quartered1 a little large ,mace and some
 ,sugar1 and let it boyl together  a    
quarter of an hour1 and when it hath    
thus boyled put into it the yolks  of   
three or foure ,eggs1 well beaten with a
 little ,rose-water1 then dish  it      
forth1 and eat it cold4      ,to make   
,cheese-,cakes4    ,take three ,eggs and
 beat them very well1 and as you beat   
them1 put to  them as much fine flower  
as will make them thick1 then put to    
them three  or four ,eggs more1 and beat
 them altogether2 then take one quart of
  ,creame1 and put into it a quarter of 

a pound of sweet butter1 and set  them  
over the fire1 and when it begins to    
boyle1 put to it your ,eggs and  flower1
 stir it very well1 and let it boyle    
till it be thick1 then  season it with  
,salt1 ,cinamon1 ,sugar1 and ,currans1  
and bake it4      ,to make a ,quaking   
,pudding4    ,take a pint and somewhat  
more of thick ,creame1 ten ,egges1 put  
the whites  of three1 beat them very    
well with two spoonfuls of ,rose-water2 
mingle  with your ,creame three         
spoonfuls of fine flower1 mingle it so  
well1 that  there be no lumps in it1 put
 it altogether1 and season it according 
to  your ,tast2 ,butter a ,cloth very   
well1 and let it be thick that it may   
not  run out1 and let it boyle for half 
an hour as fast as you can1 then take   
it up and make ,sauce with ,butter1     
,rose-water and ,sugar1 and serve it up4
    ,you may stick some blanched        
,almonds upon it if you please4      ,to
 ,pickle ,cucumbers4    ,put them in an 
,earthen ,vessel1 lay first a ,lay of   

,salt and ,dill1 then a  ,lay of        
,cucumbers1 and so till they be all     
,layed1 put in some ,mace and  whole    
pepper1 and some ,fennel-seed according 
to direction1 then fill it  up with     
,beer-,vinegar1 and a clean board and a 
stone upon it to keepe  them within the 
pickle1 and so keep them close covered1 
and if the  ,vinegar is black1 change   
them into fresh4      ,to ,pickle ,broom
 ,buds4    ,take your ,buds before they 
be yellow on the top1 make a brine of   
,vinegar  and ,salt1 which you must do  
onely by shaking it together till the   
,salt  be melted1 then put in your      
,buds1 and keepe stirred once in a day  
till  they be sunk within the ,vinegar1 
be sure to keep close covered4      ,to 
keep ,quinces raw all the year4    ,take
 some of the worst ,quinces and cut them
 into small pieces1 and  ,coares and    
,parings1 boyle them in water1 and put  
to a ,gallon of water1  some three      
spoonfuls of ,salt1 as much ,honey2     
boyle these together till  they are very

 strong1 and when it is cold1 put it    
into half a pint of  ,vinegar in a      
wooden ,vessell or ,earthen ,pot2 and   
take then as many of  your best ,quinces
 as will go into your ,liquor1 then stop
 them up very  close that no ,aire get  
into them1 and they will keep all the   
yeare4      ,to make a ,gooseberry      
,foole4    ,take your ,gooseberries1 and
 put them in a ,silver or ,earthen ,pot1
 and set  it in a ,skillet of boyling   
,water1 and when they are coddled enough
  strain them1 then make them hot again1
 when they are scalding hot1 beat  them 
very well with a good piece of fresh    
butter1 ,rose-water and ,sugar1  and put
 in the yolke of two or three ,eggs2 you
 may put ,rose-water into  them1 and so 
stir it altogether1 and serve it to the 
,table when it is  cold4      ,to make  
an ,otemeale ,pudding4    ,take a       
,porringer full of ,oatmeale beaten to  
flower1 a pint of ,creame1  one ,nutmeg1
 four ,eggs beaten1 three whites1 a     
quarter of a pound of  ,sugar1 a pound  

of ,beefe-suet well minced1 mingle all  
these together and  so bake it4 ,an     
houre will bake it4      ,to make a     
green ,pudding4    ,take a penny loafe  
of stale ,bread1 grate it1 put to halfe 
a pound of  ,sugar1 grated ,nutmeg1 as  
much ,salt as will season it1 three     
quarters of  a pound of beef-suet shred 
very small1 then take sweet ,herbs1 the 
most  of them ,marigolds1 eight         
,spinages3 shred the ,herbs very small1 
mix all  well together1 then take two   
,eggs and work them up together with    
your  hand1 and make them into round    
balls1 and when the water boyles put    
them  in1 serve them with ,rose-water1  
,sugar1 and ,butter or ,sauce4      ,to 
make good ,sausages4    ,take the lean  
of a ,legge of ,pork1 and four pound of 
,beefe-suet1 or  rather butter1 shred   
them together very small1 then season it
 with three  quarters of an ounce of    
,pepper1 and halfe an ounce of ,cloves  
and ,mace  mixed together1 as the       
,pepper is1 a handfull of ,sage when it 

is chopt  small1 and as much salt as you
 thinke will make them tast well of it2 
mingle all these with the meat1 then    
break in ten ,eggs1 all but two or      
three of the whites1 then temper it all 
well with your hands1 and fill  it into 
,hoggs gutts1 which you must have ready 
for them2 you must tye  the ends of them
 like ,puddings1 and when you eat them  
you must boyle  them on a soft fire2 a  
hot will crack the skins1 and the       
goodnesse boyle  out of them4      ,to  
make ,toasts4    ,cut two penny ,loaves 
in round slices and dip them in half a  
pint of  ,cream or cold water1 then lay 
them abroad in a ,dish1 and beat three  
,eggs  and grated ,nutmegs1 and ,sugar1 
beat them with the ,cream1 then take    
your  frying ,pan and melt some butter  
in it1 and wet one side of your ,toasts 
and lay them in on the wet side1 then   
pour in the rest upon them1 and so  fry 
them2 send them in with ,rosewater1     
butter and sugar4      ,spanish ,cream4 
,put hot water in a bucket and go with  

it to the ,milking1 then poure out  the 
,water1 and instantly milke into it1 and
 presently strain it into  milk-,pans of
 an ordinary fulnesse1 but not after an 
ordinary way for you  must set your ,pan
 on the ground and stand on a stool1 and
 pour it forth  that it may rise in     
bubbles with the fall2 this on the      
morrow will be a  very tough ,cream1    
which you must take off with your       
,skimmer1 and lay it  in the ,dish1     
laying upon laying2 and if you please   
strew some sugar  between them4      ,to
 make ,clouted ,cream4    ,take foure   
quarts of ,milke1 one of ,cream1 six    
spoonfuls of ,rose-water1  put these    
together in a great ,earthen            
,milke-,pan1  set it upon a fire of     
,charcoale well kindled1 you must be    
sure the fire be not too hot2 then  let 
it stand a day and a night2 and when you
 go to take it off1 loose  the edge of  
your ,cream around about with a ,knife1 
then take your board1  and lay the edges
 that is left beside the board1 cut into

 many pieces1  and put them into the    
,dish first1 and scrape some fine ,sugar
 upon them1  then take your board and   
take off your ,cream as clean from the  
,milk as  you can1 and lay it upon your 
,dish1 and if your ,dish be little1     
there  will be some left1 the which you 
may put into what fashion you please1   
and scrape good store of ,sugar upon it4
      ,a good ,cream    ,when you ,churn
 ,butter1 take out six spoonfuls of     
,cream1 just as it is to  turne to      
,butter1 that is1 when it is a little   
frothy2 then boyle good  ,cream as must 
as will make a ,dish1 and season it with
 ,sugar1 and a  little ,rose-water2 when
 it is quite cold enough1 mingle it very
 well  with that you take out of the    
,churn1 and so ,dish it4      ,to make  
,piramidis ,cream4    ,take a quart of  
water1 and six ounces of harts horn1 and
 put it into a  ,bottle with            
,gum-dragon1 and ,gum-arabick1 of each  
as much as a small ,nut1  put all this  
into the ,bottle1 which must be so big  

as will hold a pint  more2 for if it be 
full it will break2 stop it very ,close 
with a ,cork1  and tye a ,cloth about   
it1 put the ,bottle into a pot of beef  
when it is  boyling1 and let it boyle   
three hours1 then take as much ,cream as
 there  is ,jelly1 and halfe a pound of 
,almonds well beaten with ,rose-water1  
so  that you cannot discern what they   
be1 mingle the ,cream and the ,almonds  
together1 then strain it1 and do so two 
or three times to get all you  can out  
of the ,almonds1 then put jelly when it 
is cold into a silver  ,bason1 and the  
,cream to it2 sweeten it as you like1   
put in two or three  grains of ,musk and
 ,amber-greece1 set it over the fire1   
stirring it  continually and skimming   
it1 till it be seething hot1 but let it 
not  boyle1 then put it into an old     
fashion drinking-,glasse1 and let it    
stand  till it is cold1 and when you    
will use it1 hold your ,glass in a warm 
hand1 and loosen it with a ,knife1 and  
whelm it into a ,dish1 and have in      

readinesse ,pine ,apple blown1 and stick
 it all over1 and serve it in with      
,cream or without as you please4        
,to make a ,sack ,cream4    ,set a quart
 of ,cream on the fire1 when it is      
boyled1 drop in a spoonfull  of sack1   
and stir it well the while1 that it curd
 not1 so do till you  have dropped in   
six spoonfuls1 then season it with      
sugar1 ,nutmeg1 and  strong water4      
,to boyle ,pigeons4    ,stuffe the      
,pigeons with ,parsley1 and butter1 and 
put them into an  ,earthen ,pot1 and put
 some sweet butter to them and let them 
boyle2 take  ,parsley1 ,tyme1 and       
,rosemary1 chop them and put them to    
them2 take some  sweet butter1 and put  
in withall some spinage1 take a little  
gross  ,pepper and ,salt1 and season it 
withall1 then take the yolk of an ,egge 
and strain it with ,verjuyce1 and put to
 them1 lay sippets in the ,dish  and    
serve it4      ,to make an              
,apple-,tansey4    ,pare your ,apples   
and cut them in thin round slices1 then 

fry them in  good sweet ,butter1 then   
take ten ,eggs1 sweet ,cream1 ,nutmeg1  
,cinamon1  ,ginger1 ,sugar1 with a      
little ,rose-water1 beat all these      
together1 and  poure it upon your       
,apples and fry it4      ,the           
,french-,barly-,cream4    ,take a quart 
of ,cream1 and boyle in a ,porrenger of 
,french-,barley1 that  hath been boyled 
in a nine waters1 put in some large     
,mace and a little  ,cinamon1 boyling it
 a quarter of an hour2 then take two    
quarts of  ,almonds blanched1 and beat  
it very small with ,rose-water1 or      
,orange-water1 and some ,sugar2 and the 
,almonds being strained into the        
,liquor1 put it over the fire1 stirring 
it till it be ready to boyle2  then take
 it off the fire1 stirring it till it be
 halfe cold2 then put  to it two        
spoonfuls of ,sack or ,white-,wine1 and 
when it is cold1 serve it  in1          
remembring to put in some ,salt4        
,to make a ,chicken or ,pigeon-,pye4    
,take your ,pigeons 7if they be not very

 young7 cut them into four  quarters1   
one sweet-bread sliced the long way1    
that it may be thin1 and  the pieces not
 too big1 one ,sheeps tongue1 little    
more then parboyl'd1  and the skin puld 
off1 and the tongue cut in slices1 two  
or three slices  of ,veale1 as much of  
,mutton1 young chicken 7if not little7  
quarter them1  ,chick-heads1 ,lark1 or  
any such like1 ,pullets1 ,coxcombs1     
,oysters1  ,calves-,udder cut in pieces1
 good store of ,marrow for seasoning1   
take as  much ,pepper and ,salt as you  
think fit to season it slightly2 good   
store  of sweet ,marjoram1 a little     
,time and ,lemon-,pill fine sliced2     
season it  well with these ,spices as   
the time of the year will afford2 put in
  either of ,chesnuts 7if you put in    
,chesnuts they must first be either     
boyl'd or roasted7 ,gooseberries or     
,guage1 large ,mace will do well in     
this ,pye1 then take a little piece of  
,veale parboyl'd and slice it very      
fine1 as much ,marrow as meat stirred   

amongst it1 then take grated ,bread1  as
 much as a quarter of the meat1 four    
yolks of ,eggs or more according  to the
 stuffe you make1 shred ,dates as small 
as may be1 season it with  salt1 but not
 too salt4 ,nutmeg as much as will      
season it1 sweet ,marjoram  pretty store
 very small shred1 work it up with as   
much sweet ,creame as  will make it up  
in little ,puddings1 some long1 some    
round1 so put as  many of them in the   
,pye as you please2 put therein two or  
three  spoonfulls of ,gravy of ,mutton1 
or so much strong ,mutton broth before  
you  put it in the ,oven1 the bottome of
 boyled ,artichokes1 minced ,marrow over
  and in the bottom of the ,pye after   
your ,pye is baked2 when you put it  up1
 have some five yolks of ,eggs minced1  
and the juyce of two or three  ,oranges1
 the meat of one ,lemon cut in pieces1 a
 little ,white and ,claret  ,wine2 put  
this in your ,pye being well mingled1   
and shake it very well  together4       
,to boyle a ,capon or ,hen4    ,take a  

young ,capon or ,hen1 when you draw     
them1 take out the fall of the  ,leafe  
clean away1 and being well washed1 fill 
the belly with ,oysters2  prepare some  
,mutton1 the neck1 but boyle it in smal 
peices and skim it  well1 then put your 
,capon into the ,pipkin1 and when it is 
boyled1 skim  it again2 be sure you have
 no more water then will cover your     
meat1 then  put it into a pint of white 
wine1 some ,mace1 two or three ,cloves  
and  whole ,pepper2 a quarter of an hour
 before your meat be boyled enough1  put
 into the ,pipkin1 three ,anchoves      
stript from the ,bones and washed1  and 
be sure you put ,salt at the first to   
your meat2 a little ,parsley  ,spinage1 
,endive1 ,sorrell1 ,rose-mary1 or such  
kind of ,herbs will do well  to boyle   
with the ,broth1 and being ready to     
,dish it1 having sippets cut  then take 
the ,oysters out of the ,capon1 and lay 
them in the ,dish with  the ,broth1 and 
put some juyce of ,lemons and ,orange   
into it according to  your taste4       

,to make ,balls of ,veale4    ,take the 
,lean of a ,leg of ,veal1 and cut out   
the ,sinews1 mince it very  small1 and  
with it some fat of ,beef suet2 if the  
,leg of ,veal be of a ,cow  ,calfe1 the 
,udder will be good instead of ,beef    
suet2 when it is very well  beaten      
together with the mincing ,knife1 have  
some ,cloves1 ,mace1 and  ,pepper       
beaten1 and with ,salt season your meat1
 putting in some ,vinegar1  then make up
 your meat into little ,balls1 and      
having very good strong  ,broth made of 
,mutton1 set your ,balls to boyle in it2
 when they are  boyled enough1 take the 
yolks of five or six ,eggs well beaten  
with as  much ,vinegar as you please to 
like1 and some of the ,broth mingled    
together1 stir it into all your ,balls  
and ,broth1 give it a waume on the      
fire1 then ,dish up the ,balls upon     
,sippits and pour the sauce on it4      
,to make ,mrs4 ,shellyes ,cake4    ,take
 a peck of fine flower1 and three pound 
of the best ,butter1 work  your flower  

and butter very well together1 then take
 ten ,eggs1 leave out  six whites1 a    
pint and a halfe of ,ale-yeast3 beat the
 ,eggs and yeast  together1 and put them
 to the flower2 take six pound of       
blanched  ,almonds1 beat them very well1
 putting in sometime ,rosewater to keepe
  them from ,oyling2 adde what spice you
 please2 let this be put to the  rest1  
with a quarter of a pint of ,sack1 and a
 little saffron2 and when  you have made
 all this into ,past1 cover it warme    
before the fire1 and  let it rise for   
halfe an hour1 then put in twelve pound 
of ,currans well  washed and dryed1 two 
pound of ,raisins of the ,sun stoned and
 cut small1  one pound of ,sugar2 the   
sooner you put it into the ,oven after  
the fruit  is put in1 the better4       
,to make ,almond ,jumballs4    ,take a  
pound of ,almonds to halfe a pound of   
double refined ,sugar beaten  and       
,searced1 lay your ,almonds in water a  
day before you blanch them1 and  beat   
them small with your ,sugar2 and when it

 is beat very small1 put in  a handfull 
of ,gum-dragon1 it being before over    
night steeped in  ,rose-water1 and halfe
 a white of an ,egge beaten to froth1   
and halfe a  spoonfull of               
,coriander-seed as many ,fennell and    
,ani-seeds1 mingle these  together very 
well1 set them upon a soft fire till it 
grow pretty thick1  then take it off the
 fire1 and lay it upon a clean ,paper1  
and beat it  well with a rowling pin    
till it work like a soft past1 and so   
make them  up1 and lay them upon ,papers
 oyld with ,oyle of ,almonds1 then put  
them in  your ,oven1 and so soon as they
 be throughly risen1 take them out      
before  they grow hard4      ,to make   
,cracknels4    ,take halfe a pound of   
fine flower1 dryed and searced1 as much 
fine sugar  searced1 mingled with a     
spoonfull of ,coriander-seed bruised1   
halfe a  quarter of a pound of butter   
rubbed in the flower and sugar1 then wet
 it  with the yolks of two ,eggs1 and   
halfe a spoonfull of white ,rose-water1 

a  spoonfull or little more of ,cream as
 will wet it2 knead the ,past till it   
be soft and limber to rowle well1 then  
rowle it extreame thin1 and cut  them   
round by little plates2 lay them up on  
buttered papers1 and when  they goe into
 the ,oven1 prick them1 and wash the    
,top with the yolk of an  ,egg beaten1  
and made thin with ,rose-water or faire 
water2 they will give  with keeping1    
therefore before they are eaten1 they   
must be dryed in a  warme ,oven to make 
them crisp4      ,to ,pickle ,oysters4  
,take ,oysters and wash them cleane in  
their own ,liquor1 and let them  settle1
 then strain it1 and put your ,oysters  
to it with a little ,mace  and whole    
pepper1 as much ,salt as you please1 and
 a little ,wine-,vinegar1  then set them
 over the fire1 and let them boyle      
leisurely till they are  pretty tender2 
be sure to skim them still as the skim  
riseth2 when they  are enough1 take them
 out till the ,pickle be cold1 then put 
them into  any pot that will lye close1 

they will keep best in ,caper barrels1  
they  will keep very well six weeks4    
,to boyle ,cream with ,codlings4        
,take a quart of ,cream and boyle it    
with some ,mace and ,sugar1 and take    
two yolks of ,eggs1 and beat them well  
with a spoonfull of ,rose-water and  a  
grain of ,amber-greece1 then put it into
 the ,cream with a piece of  sweet      
,butter as big as a ,wall-nut1 and stir 
it together over the fire  untill it be 
ready to boyle1 then set it some time to
 coole1 stirring it  continually till it
 be cold2 then take a quarter of a pound
 of ,codlings  strained1 and put them   
into a silver ,dish over a few coales   
till they be  almost dry1 and being     
cold1 and the ,cream also1 poure the    
,cream upon  them1 and let them stand on
 a soft fire covered an hour1 then serve
 them  in4      ,to make the ,lady      
,albergaveres ,cheese4    ,to one       
,cheese take a ,gallon of new ,milk1 and
 a pint of good ,cream1 and  mix them   
well together1 then take a ,skillet of  

hot water as much as will  make it      
hotter then it comes from the ,cow1 then
 put in a spoonfull of  ,rennet1 and    
stir it well together and cover it1 and 
when it is come1  take a wet ,cloth and 
lay it on your ,cheese-,mot1 and take up
 the ,curd and  not break it2 and put it
 into your ,mot2 and when your ,mot is  
full1 lay  on the ,suiker1 and every two
 hours turn your ,cheese in wet         
,cloathes  wrung dry2 and lay on a      
little more wet1 at night take as much  
salt as  you can between your finger and
 thumb1 and salt your ,cheese on both   
sides2 let them lye in ,presses all     
night in a wet ,cloth2 the next day  lay
 them on a ,table between a dry ,cloth1 
the next day lay them in  ,grasse1 and  
every other day change your ,grasse1    
they will be ready to  eat in nine      
dayes2 if you will have them ready      
sooner1 cover them with a  ,blanket4    
,to dresse ,snayles4    ,take your      
,snayles 7they are no way so as in      
,pottage7 and wash them well  in many   

waters1 and when you have done put them 
in a white ,earthen ,pan1  or a very    
wide ,dish1 and put as much water to    
them as will cover them1  and then set  
your ,dish or ,pan on some coales1 that 
it may heat by little  and little1 and  
then the ,snayles will come out of the  
shells and so dye1  and being dead1 take
 them out1 and wash them very well in   
,water and salt  twice or thrice over2  
then put them in a ,pipkin with ,water  
and ,salt1 and  let them boyle a little 
while in that1 so take away the rude    
slime they  have1 then take them out    
againe and put them in a ,cullender2    
then take  excellent sallet ,oyle and   
beat it a great while upon the fire in a
  frying ,pan1 and when it boyls very   
fast1 slice two or three ,onyons in  it1
 and let them fry well1 then put the    
,snayles in the ,oyle and ,onyons1  and 
let them stew together a little1 then   
put the ,oyle1 ,onyons1 and  ,snayles   
altogether in an earthen ,pipkin of a   
fit size for your ,snayles1  and put as 

much warm water to them as will serve to
 boyle them1 and make  the ,pottage and 
season them with ,salt1 and so let them 
boyle three or  foure hours2 then mingle
 ,parsly1 ,pennyroyall1 ,fennell1 ,tyme1
 and such  ,herbs1 and when they are    
minced put them in a ,morter1 and beat  
them as  you doe for ,green-sauce1 and  
put in some crums of bread soaked in the
  ,pottage of the ,snayles1 and then    
dissolve it all in the ,morter with a   
little ,saffron and ,cloves well beaten1
 and put in as much ,pottage into  the  
,morter as will make the ,spice and     
bread and ,herbs like thickning for  a  
pot1 so put them all into the ,snayles  
and let them stew in it1 and  when you  
serve them up1 you may squeeze into the 
pottage a ,lemon1 and  put in a little  
,vinegar1 or if you put in a ,clove of  
,garlick among the  ,herbs1 and beat it 
with them in the ,morter2 it will not   
tast the worse2  serve them up in a     
,dish with sippets of ,bread in the     
bottom4 ,the ,pottage  is very          

nourishing1 and they use them that are  
apt to a ,consumption4      ,to boyle a 
rump of ,beefe after the ,french        
fashion4    ,take a rump of ,beef1 or   
the little end of the ,brisket1 and     
parboyle it  halfe an houre1 then take  
it up and put it in a deep ,dish1 then  
slash it  in the side that the gravy may
 come out1 then throw a little ,pepper  
and  salt betweene every cut1 then fill 
up the ,dish with the best ,claret      
wine1 and put to it three or foure      
pieces of large ,mace1 and set it on    
the coales close covered1 and boyle it  
above an houre and a halfe1 but  turn it
 often in the mean time2 then with a    
spoon take of the fat and  fill it with 
,claret wine1 and slice six ,onyons1 and
 a handfull of  ,cappers or broom buds1 
halfe a dozen of hard ,lettice sliced1  
three  spoonfuls of wine-,vinegar and as
 much verjuyce1 and then set it a       
boyling with these things in it till it 
be tender1 and serve it up with  brown  
,bread and ,sippets fryed with butter1  

but be sure there be not too  much fat  
in it when you serve it4      ,an       
excellent way of dressing ,fish4        
,take a piece of fresh ,salmon1 and wash
 it clean in a little ,vinegar and      
,water1 and let it lye a while in it1 in
 a great ,pipkin with a cover1 and  put 
to it six spoonfuls of ,water and four  
of ,vinegar1 as much of white  wine1 a  
good deale of ,salt1 a bundle of sweet  
,herbs1 a little whole  ,spice1 a few   
,cloves1 a little stick of ,cinamon1 a  
little ,mace1 take up  all these in a   
,pipkin close1 and set in a ,kettle of  
seething ,water and  there let it stew  
three hours1 ,you may doe ,carps1       
,eeles1 ,trouts1 c4  this way1 alter the
 tast to your mind4      ,to make       
,fritters of ,sheeps-feet4    ,take your
 ,sheeps feet1 slit them and set them a 
stewing in a silver  ,dish1 with a      
little strong ,broth and ,salt1 with a  
stick of ,cinamon1 two  or three        
,cloves1 and a piece of an ,orange      
,pill2 when they are stewed1  take them 

from the liquor and lay them upon a     
,pye-plate cooling2 when  they are cold1
 have some good ,fritter-batter made    
with ,sack1 and dip  them therein2 then 
have ready to fry them1 some excellent  
clarified  ,butter very hot in a ,pan1  
and fry them therein2 when they are     
fryed  wring in the juyce of three or   
four ,oranges1 and toss them once or    
twice  in a ,dish1 and so serve them to 
the ,table4      ,to make dry ,salmon   
,calvert in the boyling4      ,take a   
,gallon of ,water1 put to it a quart of 
,wine or ,vinegar1 ,verjuyce  or sour   
,beer1 and a few sweet herbs and ,salt1 
and let your ,liquor boyle  extream     
fast1 and hold your ,salmon by the      
,tayle1 and dip it in1 and let  it have 
a walme1 and so dip it in and out a     
dozen times1 and that will  make your   
,salmon ,calvert1 and so boyle it till  
it be tender4      ,to make ,bisket     
,bread4    ,take a pound of ,sugar      
searced very fine1 and a pound of flower
 well  dryed1 and twelve ,eggs1 a       

handfull of ,carroway-seed1 six whites  
of ,eggs1  a very little ,salt1 beat all
 these together1 and keep them with     
beating  till you set them in the ,oven1
 then put them into your ,plates or ,tin
  things1 and take ,butter and put into 
a ,cloth and rub your ,plate2 a         
spoonfull into a ,plate is enough1 and  
so set them in the ,oven1 and let  your 
,oven be no hotter then to bake small   
,pyes2 if your flower be not  dryed in  
the ,oven before1 they will be heavy4   
,to make an ,almond ,pudding4    ,take  
your ,almonds when they are blanched1   
and beat them as many as will  serve for
 your ,dish1 then put to it foure or    
five yolks of ,eggs1  ,rose-water1      
,nutmeg1 ,cloves and ,mace1 a little    
,sugar1 and a little salt  and ,marrow  
cut into it1 and so set it into the     
,oven1 but your ,oven must  not be      
hotter then for ,bisket bread2 and when 
it is half baked1 take the  white of an 
,egg1 ,rose-water and fine ,sugar well  
beaten together and very  thick1 and do 

it over with a feather1 and set it in   
againe1 then stick  it over with        
,almonds1 and so send it up4    ,this   
you may boyle in a ,bag if you please1  
and put in a few crums of  ,bread into  
it1 and eat it with butter and ,sugar   
without ,marrow4      ,to make an       
,almond ,caudle4    ,take three pints of
 ,ale1 boyle it with ,cloves and ,mace1 
and sliced bread  in it1 then have ready
 beaten a pound of ,almonds blanched1   
strain them  out with a pint of ,white  
wine1 and thicken the ,ale with it1     
sweeten it  if you please1 and be sure  
you skim the ,ale well when it boyles4  
,to make ,almond bread4    ,take        
,almonds and lay them in water all      
night1 then blanch them and slice  them1
 to every pound of ,almonds1 a pound of 
fine ,sugar finely beaten1 so  mingle   
them together1 then beat the whites of  
three ,egs to high froth1  and mix it   
well with the ,almonds  ,sugar1 then    
have some ,plates and  strew some flower
 on them1 and lay ,wafers on them1 and  

lay your ,almonds  with the edges       
upwards1 lay them as round as your can1 
scrape a little  ,sugar on them1 when   
they are ready to set in the ,oven1     
which must not be  so hot as to colour  
white ,paper1 and when they are a little
 baked1 take  them out1 and them from   
the ,plates1 and set them in again1 you 
must  keepe them in a ,stove4      ,to  
make ,almond ,cakes4    ,take halfe a   
pound of ,almonds blanched in cold      
water1 beat them with  some ,rose-water 
till they doe not glister1 then they    
will be beaten2 if  you think fit1 lay  
seven or eight ,musque ,comfits         
dissolved in ,rosewater  which must not 
be above six or seven spoonfuls for fear
 of spoyling the  colour2 when they be  
thus beaten1 put in half a pound of     
,sugar finely  sifted1 beat them and the
 ,almonds together till it be well      
mixed1 then  take the whites of two     
,eggs1 and two spoonfuls of fine flower 
that hath  been dried in an ,oven2 beat 
these wel together and poure it to your 

,almonds1 then butter your ,plates and  
dust your ,cakes with ,sugar and        
,flower1 and when they are a little     
brown1 draw them1 and when the oven  is 
colder set them in again on browne      
,papers1 and they will looke  whiter4   
,master ,rudstones ,posset4    ,take a  
,pint of ,sack1 a quarter of a pint of  
,ale three quarters of a  pound of      
,sugar1 boyle all these well together1  
take two yolks of ,eggs  and sixteen    
whites very well beaten1 put this to    
your boyling ,sack   slice it very well 
together till it be thick on the coales2
 then take  the three pints of ,milk or 
,cream being boyled to a quart1 it must 
stand  and cool till the ,eggs thicken1 
put it to your ,sack and ,eggs1 and stir
  them well together1 then cover it with
 a ,plate and so serve it4      ,to     
boyle a ,capon with ,ranioles4    ,take 
a good young ,capon1 trusse it and draw 
it to boyle1 and parboyle it  a little1 
then let it lye in fair ,water being    
pickt very cleane and  white1 then boyle

 it in strong broth while it be enough1 
but first  prepare your ,ranioles as    
followeth2 ,take a good quantity of     
,beet leaves1  and boyle them in ,water 
very tender1 then take them out1 and get
 all the  water very cleane out of them1
 then take six sweet breads of ,veale1  
and  boyle and mince them white1 mince  
them small1 and then boyl ,herbs also1  
and four or five ,marrow bones1 break   
them and get all the ,marrow out of     
them1 and boyle the bigger peice of them
 in water by it selfe1 and put  the     
other into the minced ,herbs1 then take 
halfe a pound of ,raisins of  the ,sun  
stoned1 and mince them small1 and halfe 
a pound of ,dates the  skin off1 and    
mince them also1 and a quarter of a     
pound of ,pomecitron  minced small1 then
 take of ,naples-bisket a good quantity1
 and put all  these together on a       
,charger or a great ,dish with halfe a  
pound of sweet  ,butter1 and worke it   
together with your hands as you do a    
peice of ,past1  and season it with a   

little ,nutmeg1 ,ginger1 ,cinamon1 and  
,salt1   ,permasan ,cheese grated with  
hard ,sugar grated also1 then mingle all
  together well1 and make a ,past with  
the finest flower1 six yolks of  ,eggs1 
a little ,saffron beaten small1 halfe a 
pound of sweet ,butter1 a  little ,salt1
 with some faire water hot 7not boyling7
 and make up your  ,past1 then drive out
 a long sheet of ,past with an even     
,rowling ,pin as  thin as possible you  
can1 and lay your ingredients in small  
heaps1 round  or long which you please  
in the ,past1 then cover them with the  
,past   cut them with a jag asunder and 
so make more or more till you have made 
two hundred or more1 then have a good   
broad ,pan or ,kettle halfe full of     
strong ,broth1 boyling leisurely1 and   
put in your ,ransoles one by one1  and  
let them boyle a quarter of an hour1    
then take up your ,capon1 lay it  in a  
great ,dish1 and put one the ,ransoles1 
strew on them grated  ,cheese1          
,naples-,bisket grated1 ,cinamon and    

,sugar1 then more and more  ,cinamon    
,cheese1 while you have filled your     
,dish2 then put softly on  melted       
,butter with a little strong ,broth1    
your ,marrow ,pomecitron1 ,lemons       
sliced and serve it up1 and so put it   
into the ,dish so ,ransoles may be  part
 fryed with sweet but ,clarified butter1
 either a quarter of them or  halfe as  
you please2 if the butter be not        
,clarified1 it will spoile your         
,ransoles4      ,to make a ,bisque of   
,carps4    ,take twelve small ,carps1   
and one great one1 all ,male ,carps1    
draw them  and take out all the ,melts1 
flea the twelve small ,carps1 cut off   
their  ,heads and take out their        
,tongues and take the fish from the     
bones of the  flead ,carps1 and twelve  
,oysters1 two or three yelks of ,hard   
eggs1 mash  altogether1 season it with  
,cloves1 ,mace and ,salt1 and make      
thereof a  stiffe searce1 add thereto   
the yolks of foure or five ,eggs to bind
 it1  fashion that first into bals or   

,lopings as you please1 lay them into a 
deep ,dish or ,earthen ,pan1 and put    
thereto twenty or thirty great          
,oysters1 two or three ,anchoves1 the   
,milts and ,tongues of your twelve      
,carps1 halfe a pound of fresh butter1  
the ,liquor of your ,oysters1 the  juyce
 of a ,lemon or two2 a little           
,white-wine some of ,corbilion wherein  
your great ,carpe is boyled1 and a whole
 ,onyon1 so set them a stewing on  a    
soft fire and make a hoop therewith2 for
 the great ,carp you must scald  him and
 draw him1 and lay him for half an hour 
with the other ,carps  ,heads in a deep 
,pan with so much ,white wine ,vinegar  
as will cover and  serve to boyle him1  
and the other ,heads in2 put therein    
,pepper1 whole  ,mace1 a race of        
,ginger1 ,nutmeg1 ,salt sweet ,herbs1 an
 ,onyon or two  sliced1 a ,lemon2 when  
you boyle your ,carps1 poure your       
,liquor with the  ,spice into the       
,kettle wherein you will boyle him2 when
 it is boyled put  in your ,carp1 let it

 not boyle too fast for breaking2 after 
the ,carp  hath boyled a while put in   
the ,head1 when it is enough take off   
the  ,kettle1 and let the ,carps and the
 ,heads keep warme in the ,liquor till  
you goe to dish them4 ,when you dresse  
your ,bisque1 take a large ,silver      
dish1 set it on the fire1 lay therein   
,sippets of bread1 then put in a        
,ladle-full of your ,corbilion1 then    
take up your great ,carp and lay him  in
 the midst of the ,dish1 then range the 
twelve heads about the ,carp1  then lay 
the searce of the ,carp1 lay that in1   
then your ,oysters1 ,milts1  and        
,tongues1 then poure on the ,liquor     
wherein the searce was boyled1  wring in
 the juyce of a ,lemon and two ,oranges2
 ,garnish your ,dish with  pickled      
,barberries1 ,lemons and ,oranges1 and  
serve it very hot to the  ,table4       
,to boyle a ,pike and ,eele together4   
,take a quart of ,white-,wine and a pint
 and a halfe of ,white-,wine-,vinegar1  
two quarts of ,water1 and almost a pint 

of ,salt1 a handfull of ,rose-mary  and 
,tyme2 the ,liquor must boyle before you
 put in your ,fish and ,herbs2  the     
,eele with the skins must be put in a   
quarter of an hour before the  ,pike1   
with a little large ,mace1 and twenty   
cornes of ,pepper4      ,to make an     
,outlandish dish4    ,take the liver of 
a ,hogg1 and cut it in small pieces     
about the bigness  of a span1 then take 
,anni-seed1 or ,french-seed1 ,pepper and
 ,salt1 and  season them therewithall1  
and lay every piece severally round in  
the  caule of the ,hogg1 and so roast   
them on a ,bird-,spit4      ,to make a  
,portugall ,dish4    ,take the ,guts1   
,gizards and ,liver of two fat ,capons1 
cut away the ,galles  from the ,liver1  
and make clean the ,gizards and put them
 into a ,dish of  clean water1 slit the 
,gut as you do a ,calves ,chaldron but  
take off none  of the fat1 then lay the 
,guts about an hour in ,white-wine1 as  
the ,guts  soke1 half boyle ,gizards and
 ,livers1 then take a long wooden       

broach1 and  spit your ,gizards and     
,liver thereon1 but not close one to    
another1 then  take and wipe the ,guts  
somewhat dry in ,cloth1 and season them 
with ,salt  and beaten ,pepper1 ,cloves 
and ,mace1 then wind the ,guts upon the 
wooden  ,broach about the ,liver1 and   
,gizards1 then tye the wooden ,broach to
 spin1  and lay them to the fire to     
roast1 and roast them very brown1 and   
bast  them not at all till they be      
enough1 then take the ,gravy of ,mutton1
 the  juyce of two or three ,oranges1   
and a grain of ,saffron1 mix all well   
together1 and with a spoon bast your    
roast1 let it drop into the same  ,dish4
 ,then draw it1 and serve it to the     
,table with the same sauce4      ,to    
dresse a dish of ,hartichoaks4    ,take 
and boyle them in the ,beef-pot1 when   
they are tender sodden1 take  off the   
tops1 leaving the bottoms with some     
round about them1 then put  them into a 
,dish1 put some fair water to them1 two 
or three spoonfuls of  ,sack1 a         

spoonfull of ,sugar1 and so let them    
boyle upon the ,coales1 still  pouring  
on the ,liquor to give it a good tast1  
when they have boyled  halfe an hour    
take the ,liquor from them1 and make    
ready some ,cream  boyled and thickned  
with the yolk of an ,egge or two1 whole 
,mace1 ,salt1  and ,sugar with some     
lumps of marrow1 boyle it in the ,cream1
 when it is  boyled put a good piece of 
sweet butter into it1 and toast some    
toasts1  and lay them under your        
,hartichoaks1 and poure your ,cream1 and
 butter on  them1 ,garnish it1 c4       
,to dresse a ,fillet of ,veale the      
,italian way4 ,take a young tender      
,fillet of ,veale1 pick away all the    
skins in the fold of the flesh1 after   
you have picked it out clean1 so that no
 skins are left1 nor any hard  thing2   
put to it some good ,white-,wine 7that  
is not too sweet7 in a bowl   wash it1  
crush it well in the ,wine2 doe so      
twice1 then strew upon it  a powder that
 is called ,tamara in ,italy1 and so    

much ,salt as will  season it well1     
mingle the ,powder well upon the ,pasts 
of your meat1 then  poure to it so much 
,white-,wine as will cover it when it is
 thrust down  into a narrow ,pan2 lay a 
,trencher on it and a weight to keep it 
downe1  let it lye two nights and one   
day1 put a little ,pepper to it when you
  lay it in the ,sauce1 and after it it 
is sowsed so long1 take it out and  put 
it into a ,pipkin with some good        
,beef-broth1 but you must not take  any 
of the pickle to it1 but onely          
,beef-broth that is sweet and not  salt2
 cover it close and set it on the       
,embers1 onely put into it with  the    
,broth a few whole ,cloves and ,mace1   
and let it stew till it be  enough4 ,it 
will be very tender and of an excellent 
,taste2 it must be  served with the same
 broth as much as will cover it4    ,to 
make the ,italian1 take ,coriander seed 
two ,ounces1 ,aniseed one ounce1        
,fennel-seed one ounce1 ,cloves two     
ounces1 ,cinamon one ounce2 ,these must 

be beaten into a grosse powder1 putting 
into it a little powder of              
,winter-savoury2 if you like it1 keep   
this in a ,vial-glasse close stopt  for 
your use4      ,to dresse ,soales4      
,take a ,pair of ,soales1 lard them     
through with watered fresh ,salmon1 then
  lay your ,soales on a ,table1 or      
,pie-plate1 cut your ,salmon1 lard all  
of  an equal length on each side1 and   
leave the ,lard but short1 then flower  
the ,soales1 and fry them in the best   
,ale you can get2 when they are  fryed  
lay them in a warme ,pie-plate1 and so  
serve them to the ,table with  a ,sallet
 dish full of ,anchovy sauce1 and three 
or four ,oranges4      ,to make         
,furmity4    ,take a quart of ,creame1 a
 quarter of a pound of ,french-barley   
the  whitest you can get1 and boyle it  
very tender in three or four severall   
waters1 and let it be cold1 then put    
both together1 put in it a blade of     
,mace1 a ,nutmeg cut in quarters1 a race
 of ,ginger cut in three or five        

pieces1 and so let it boyle a good      
while1 still stirring1 and season it    
with ,sugar to your tast1 then take the 
yolks of four ,eggs and beat them  with 
a little ,cream1 and stir them into it1 
and so let it boyle a little  after the 
,egs are in1 then have ready blanched   
and beaten twenty ,almonds  kept from   
oyling1 with a little ,rose-water1 then 
take a boulter1  strainer1 and rub your 
,almonds with a little of your ,furmity 
through the  strainer1 but set on the   
fire no more1 and stir in a little ,salt
 and a  little sliced ,nutmeg1 pickt out
 of the great peices of it1 and put it  
in  a dish1 and serve it4      ,to make 
,patis1 or ,cabbage ,cream4    ,take    
thirty ,ale pints of new milke1 and set 
it on the fire in a ,kettle  till it be 
scalding hot1 stirring it oft to keep it
 from creaming1 then  put in forth1 into
 thirty ,pans of ,earth1 as you put it  
forth1 take off  the bubbles with a     
spoon1 let it stand till it be cold1    
then take off  the ,cream with two such 

slices as you beat ,bisket bread with1  
but they  must be very thin and not too 
broad1 then when the ,milk is dropped   
off  the ,cream1 you must lay it upon a 
,pye-plate1 you must scour the ,kettle  
very clean and heat the ,milk again1 and
 so four or five times4 ,in the  lay of 
it1 first lay a stalk in the midst of   
the ,plate1 let the rest of  the ,cream 
be laid upon that sloping1 between every
 laying you must  scrape ,sugar and     
sprinkle ,rose-water1 and if you will1  
the powder of  ,musk1 and ,amber-greece1
 in the heating of the ,milk be carefull
 of smoak4      ,to make ,pap4    ,take 
three quarts of new milk1 set it on the 
fire in a dry silver ,dish1  or ,bason1 
when it begins to boyle skim it1 then   
put thereto a handfull  of flour  yolks 
of three ,eggs1 which you must have well
 mingled  together with a ,ladle-full of
 cold ,milk1 before you put it to the   
,milk  that boyles1 and as it boyles1   
stir it all the while till it be enough1
  and in the boyling1 season it with a  

little ,salt1 and a little fine  beaten 
,sugar and so keeping it stirred till it
 be boyled as thick as you  desire1 then
 put it forth into another ,dish and    
serve it up4      ,to make ,spanish     
,pap4    ,take three spoonfuls of       
,rice-floure1 finely beaten and searced1
 two  yolks of ,eggs1 three spoonfuls of
 ,sugar1 three or foure spoonfuls of    
,rose-water4 ,temper these fouer        
together1 then put them to a pint of    
cold  ,cream1 then set it on the fire   
and keep it stirred till it come to a   
reasonable thicknesse1 then ,dish it and
 serve it up4      ,to poach eggs4      
,take a dozen of new laid ,eggs and     
flesh of foure or five ,partridges1 or  
other2 mince it so small as you can     
season it with a few beaten ,cloves1    
,mace1 and ,nutmeg1 into a ,silver      
,dish1 with a ,ladlefull or two of the  
,gravy of ,mutton1 wherein two or three 
,anchoves are dissolved2 then set  it a 
stewing on a fire of ,char-,coales1 and 
after it is halfe stewed1 as  it boyles1

 break in your ,eggs1 one by one1 and as
 you break them1 poure  away most part  
of the ,whites1 and with one end of your
 ,egg-shell1 make a  place in your ,dish
 of meat1 and therein put your ,yolks of
 your ,eggs1  round in order amongst    
your meat1 and so let them stew till    
your ,eggs be  enough1 then grate in a  
little ,nutmeg1 and the juyce of a      
couple of  ,oranges2 have a care none of
 the ,seeds goe in1 wipe your ,dish and 
garnish your ,dish1 with four or five   
whole ,onions1c4      ,a ,pottage of    
,beef ,pallats4    ,take ,beefe ,pallats
 after they be boyled tender in the     
,beefe ,kettle1 or  ,pot among some     
other meat1 blanch and serve them       
cleane1 then cut each  ,pallat in two1  
and set them a stewing between two      
,dishes with a piece of  leer ,bacon1 an
 handful of ,champignions1 five or six  
sweetbreads of  ,veale1 a ,ladle-full or
 two of strong broth1 and as much gravy 
of ,mutton1  an ,onion or two1 five or  
six ,cloves1 and a blade or two of      

,mace1 and a  piece of ,orange ,pils2 as
 your ,pallats stew1 make ready your    
,dish with  the bottoms and tops of two 
or three ,cheat ,loaves dryed and       
moystned  with some ,gravy of ,mutton1  
and the broth your ,palats stew in1 you 
must  have the ,marrow of two or three  
beef-bones stewed in a little broth     
between two ,dishes in great pieces2    
when your ,pallats and ,marrow iss      
stewed1 and you ready to ,dish it1 take 
out all the ,spices1 ,onyon and  ,bacon1
 and lay it in your ,plates1 sweetbread1
 and ,champigneons1 pour in  the ,broath
 they were stewed in  lay on your peices
 of ,marrow1 wring the  juyce of two or 
three ,oranges2 and so serve it to the  
,table very hot4      ,the ,jacobins    
,pottage4    ,take the flesh of a washed
 ,capon or ,turkey cold1 mince it so    
small as  you can1 then grate or scrape 
among the flesh two or three ounces of  
,parmasants or old ,holland ,cheese1    
season it with beaten ,cloves1 ,nutmeg1 
,mace1 and ,salt1 then take the bottoms 

and tops of foure or five new  ,rowles1 
dry them before the fire1 or in an      
,oven1 then put them into a  faire      
silver ,dish set it upon the fire1 wet  
your bread in a ,ladle full  of strong  
,broth1 and a ,ladle-full of ,gravy of  
,mutton then strow on your  minced meat 
all of an equall thicknesse in each     
place1 then stick twelve  or eighteen   
peices of ,marrow as bigge as ,walnuts1 
and pour on an  handfull of pure ,gravy 
of ,mutton then cover your ,dish close1 
and as it  stews adde now and then some 
,gravy of ,mutton there to1 thrust your 
,knife  sometimes to the bottome1 to    
keep the bread from sticking to the     
,dish1  let it so stew stil1 till you   
are ready to ,dish it away1 and when you
  serve it1 if need require1 ad more    
,gravy of ,mutton1 wring the juyce of   
two or three ,oranges1 wipe your ,dishes
 brims1 and serve it to the ,table  in  
the same ,dish4      ,to ,salt a ,goose4
    ,take a fat ,goose and bone him1 but
 leave the brest bone1 wipe him with a  

clean cloath1 then salt him one         
fortnight1 then hang him up for one     
fortnight or three weeks1 then boyl him 
in running water very tender1  and serve
 him with ,bay-leaves4      ,a way of   
stewing ,chickens or ,rabbets4    ,take 
two three or foure ,chickens1 and let   
them be about the bigness of a          
,partridge1 boyl them til they be half  
boyled enough1 then take them off  and  
cut them into little peices1 putting the
 joynt bone one from  another1 and let  
not the meat be minced1 but cut into    
great bits1 not so  exactly but more or 
lesse1 the brest bones are not so proper
 to be put  in1 but put the meat        
together with the other bones 7upon     
which there  must also be some meat     
remaining7 into a good quantity of that 
,water or  ,broth wherein the ,chickens 
were boyled1 and set it then over a     
,chaffing-,dish of coales betweeen two  
,dishes1 that so it may stew on till  it
 be fully enough2 but first season it   
with ,salt and gross ,pepper1 and       

afterwards add ,oyl to it1 more or lesse
 according to the goodnesse  thereof2   
and a little before you take it from the
 fire1 you must adde  such a quantity of
 juyce of ,lemons as may best agree with
 your ,taste4  ,this makes an excellent 
dish of ,meat1 which must be served up  
in the  ,liquor2 and though for a need  
it may be made with ,butter instead of  
,oyl1  and with ,vinegar in stead of    
,juyce of ,lemons1 yet is the other     
incomparably better for such as are not 
,enemies to ,oyle4 ,the same ,dish  may 
be made also of ,veal1 or ,partridge1 or
 ,rabbets1 and indeed the best  of them 
all1 is ,rabbets1 if they be used so    
before ,michaelmas1 for  afterwards     
me-thinkes they grow ranke2 for though  
they be fatter1 yet  the flesh is more  
hard and dry4      ,a ,pottage of       
,capons4    ,take a couple of young     
,capons1 ,trusse and set them and fill  
their  bellies with ,marrow1 put them   
into a ,pipkin with a knuckle of ,veale1
 a  ,neck of ,mutton1 and a ,marrow     

bone1 and some sweet bread of ,veale2   
season  your ,broth with ,cloves1 ,mace1
 and a little ,salt1 set it to the fire1
 and  let it boyle gently till your     
,capons be enough1 but boyle them not   
too  much2 as your ,capons boyle1 make  
ready the bottomes and ,tops of eight or
  ten new ,rowles1 and put them dryed   
into a faire ,silver ,dish wherein you  
serve the ,capons2 set it on the fire1  
and put to your bread1 two  ,ladlefuls  
of ,broth wherein your ,capons are      
boyled and a ,ladlefull of the  ,gravy  
of ,mutton2 so cover your ,dish1 and let
 it stand till you ,dish up  yovr       
,capons if need require1 adde now and   
then a ,ladlefull of ,broth and  ,gravy1
 least the bread grow dry2 when you are 
ready to serve it1 first  lay in the    
,marrow bone1 then the ,capons on each  
side1 then fill up your  ,dish with the 
,gravy of ,mutton1 wherein you must     
wring the juyce of a  ,lemon or two1    
then with a spoon take off all the fat  
that swimmeth on  the pottage1 then     

garnish your ,capon with the sweet      
,breads and some  ,lemons1 and so serve 
it4      ,to dresse ,soales another way4
    ,take ,soales1 fry them halfe       
enough1 then take ,wine seasoned with   
,salt1  grated ,ginger1 and a little    
,garlick1 let the ,wine1 and seasoning  
boyle  in a ,dish1 when that boyles and 
your ,soales are halfe fry'd1 take the  
,soales and put them into the ,wine1    
when they are sufficiently stewed1  upon
 their backs1 lay the two halfs open on 
the one side and on the  other1 then lay
 ,anchoves finely washed along1 and on  
the sides over  again1 let them stew    
till they be ready to be eaten1 then    
take them out1  lay them on the ,dish1  
pour some of the clear ,liquor which    
they stew in  upon them1 and squeeze an 
,orange in4      ,a ,carpe ,pye4        
,take ,carps scald them1 take out the   
great bones1 pound the ,carps in a      
stone ,morter pound some of the blood   
with the flesh which must be at the     
discretion of the ,cook because it must 

not be too soft1 then lard it  with the 
belly of a very fat ,eale1 season it1   
and bake it like red ,deere  and eat it 
cold4    ,this is meat for a ,pope4     
,to boyle ,ducks after the french       
fashion4    ,take and lard them and put 
them upon a spit1 and halfe roast them1 
then  draw them  put them into a        
,pipkin1 and put a quart of ,clarit     
,wine into  it1 and ,chesnuts1  a pint  
of great ,oysters taking the beards from
 them1  and three ,onyons minced very   
small1 some ,mace and a little beaten   
,ginger1 a little ,tyme stript1 a ,crust
 of a ,french ,rowle grated put into  it
 to thicken it1 and so dish it upon     
sops4 ,this may be diversified1 if      
there be strong broth there need not be 
so much ,wine put in1 and if  there be  
no oysters or ,chesnuts you may put in  
,hartichoak bottoms1  ,turnips1         
,colliflowers1 ,bacon in thin slices1   
,sweet bread's1 c4      ,to boyle a     
,goose with ,sausages4    ,take your    
,goose and salt it two or three dayes1  

then trusse it to boyle1  cut ,lard as  
big as the top of your finger1 as much  
as will ,lard the  flesh of the brest1  
season your lard with ,pepper1 ,mace1   
and ,salt2 put it  a boyling in ,beefe  
broth if you have any1 or water1 season 
your ,liquor  with a little ,salt1 and  
,pepper grosly beaten an ounce or two1 a
 bundle  of ,bay-leaves1 ,rosemary and  
,tyme1 tyed altogether2 you must have   
prepared your ,cabbage or sausages      
boyl'd very tender1 squeese all the     
water from them1 then put them into a   
,pipkin1 put to them a little  strong   
broth or ,claret ,wine1 an ,onyon or    
two2 season it with ,pepper1  ,salt and 
,mace to your tast2 six ,anchoves       
dissolved1 put altogether1 and  let them
 stew a good while on the fire2 put a   
,ladle of thicke ,butter1 a  little     
,vinegar1 when your ,goose is boyled    
enough1 and your ,cabbage on  ,sippets  
of bread and the ,goose on the top of   
your ,cabbage1 and some on  the ,cabbage
 on top of your ,goose1 serve it up4    

,to fry ,chickens4    ,take five or six 
and scald them1 and cut them in pieces1 
then flea the  skin from them1 fry them 
in ,butter very brown1 then take them   
out1 and  put them between two ,dishes  
with the ,gravy of ,mutton1 ,butter1 and
 an  ,onyon1 six ,anchoves1 ,nutmeg1 and
 salt to your taste1 then put sops on   
your ,dish1 put fryed ,parsley on the   
top of your ,chicken being ,dished1  and
 so serve them4    ,to make a ,battalia 
,pye4    ,take four tame ,pigeons and   
,trusse them to bake1 and take foure    
,oxe  ,pallats well boyled and blanched1
 and cut it in little pieces2 take six  
,lamb stones1 and as many good ,sweet   
breads of ,veale cut in halfs and       
parboyl'd1 and twenty ,cockscombs boyled
 add blanched1 and the bottoms of  four 
,hartichoaks1 and a ,pint of ,oysters   
parboyled and bearded1 and the  ,marrow 
of three bones1 so season all with      
,mace1 ,nutmeg and ,salt2 so put  your  
meat in a ,coffin of ,fine ,paste       
proportionable to your quantity of      

meat2 put halfe a pound of ,butter upon 
your meat1 put a little water in  the   
,pye1 before it be set in the ,oven1 let
 it stand in the ,oven an houre  and a  
halfe1 then take it out1 pour out the   
butter at the top of the  ,pye1 and put 
it in leer of ,gravy1 butter1 and       
,lemons1 and serve it up4      ,to make 
a ,chicken ,pye4    ,take four or five  
chickens1 cut them in peices1 take two  
or three  ,sweet-breads parboyl'd and   
cut the peices as big as walnuts2 take  
the  ,udder of ,veal cut in thin slices1
 or little slices of ,bacon1 the bottom 
of ,hartichoaks boyl'd1 then make your  
coffin proportionable to your  meat1    
season your meat with ,nutmeg1 ,mace and
 ,salt1 then some butter on  the top of 
the ,pye1 put a little water into it as 
you put it into the  ,oven1 and let it  
bake an hour1 then put in a leer of     
butter1 ,gravy of  ,mutton1 eight       
,lemons sliced2 so serve it4      ,to   
make a ,pye of a ,calves head4    ,take 
a ,calves head1 cleane it and wash it   

very well1 put it a boyling  till it be 
three quarters boyled1 then cut off the 
flesh from the bones1  and cut it in    
peices as big as ,walnuts4 ,blaunch the 
,tongue and cut it in  slices1 take a   
quart of ,oysters parboil'd and bearded1
 take the yolks of  twelve ,eggs1 put   
some thin slices of bacon among the     
meat1 and on the  top of the meat1 when 
it is in the ,pye cut an ,onion small1  
and put it in  the bottome of your ,pye1
 season it with ,pepper1 ,nutmeg1 ,mace1
 and ,salt1  make your ,coffin to your  
meat what fashion you please4 ,let it   
bake an  hour and a half1 put butter on 
the bottome and on the top of your ,pye 
before you close it1 put a little water 
in before you put it into the  ,oven1   
when you draw it out take off the ,lid1 
and put away all the fat on  the top and
 put in a leer of thick butter1 ,gravy  
of ,mutton1 a ,lemon  pared and sliced  
with two or three ,anchoves dissolved4  
,so stew these  together1 and cut your  
,lid in handsome peices1 and lay it     

round the ,pye1  so serve it4      ,to  
make ,creame with ,snow4    ,take three 
,pints of ,creame1 and the whites of    
seven or eight ,eggs and  strain them   
together1 and a little ,rose-water1 and 
as much ,sugar as will  sweeten it1 then
 take a sticke as big as a childs ,arme1
 cleave one end  of it a crosse1 and    
widen your peices with your finger1 beat
 your ,cream  with this sticke1 or else 
with a bundle of ,reeds tyed together1  
and rowl  between your hand standing    
upright in your ,creame1 now as the     
,snow  ariseth take it up with a spoon  
in a ,cullender that the thin may run   
out1 and when you have sufficient of    
this ,snow2 take the ,cream that is     
left1  seeth it in the ,skellet1 and put
 thereto whole ,cloves1 stickes  of     
,cinnamon1 a little ,ginger bruised1 and
 seeth it till it be thick1  then strain
 it1 and when it is cold put it into    
your ,dish1 and lay your  ,snow upon it4
      ,to make minced ,pies4    ,take a 
large ,neats tongue1 shread it very     

well1 three pound and a halfe  of ,suet 
very well shread1 ,currans three pound1 
halfe an ounce of beaten  ,cloves and   
,mace1 season it with ,salt when you    
think't fit1 halfe a  preserved ,orange1
 or instead of it ,orange ,pils1 a      
quarter of a pound of  ,sugar1 and a    
little ,lemon ,pill sliced very thin1   
put all these together  very well1 put  
to it two ,spoonfull of ,verjuyce1 and a
 quarter of a ,pint  of ,sack1 c4       
,to dry ,neats ,tongues4    ,take ,bay  
salt beaten very fine1 and ,salt-,peeter
 of each a like1 and rub  your ,tongues 
very well with that1 and cover all over 
with it1 and as it  wasts put on more1  
and when they are very hard and stiffe  
they are  enough1 then rowle them in    
,bran1 and dry them before a soft fire1 
and  before you boyle them1 let them lie
 one night in ,pompe ,water1 and boyle  
them in the same sort of water4      ,to
 make ,jelly of ,harts ,horn4    ,take  
six ounces of ,hart-,horn1 three ounces 
of ,ivory both finely carped1  boyle it 

in two quarts of water in a ,pipkin     
close covered1 and when it  is three    
parts wasted1 you may try it with a     
,spoon if it will be jelly1  you may    
know by the sticking to your ,lips1 then
 straine it through a  jelly bag2 season
 it with ,rose-water1 juyce of ,lemons  
and double refined  ,sugar1 each        
according to your ,taste1 then boyle    
altogether two or three  walmes1 so put 
in the ,glasse and keep for your use4   
,to make ,chickens fat in four or five  
dayes4    ,take a pint of ,french ,wheat
 and a pint of ,wheat flower1 halfe a   
pound of  ,sugar1 make it up into a     
stiff ,paste1 and rowle it into little  
rowles1  wet them in warme ,milk1 and so
 ,cram them1 and they will be fat in    
four  or five dayes1 if you please you  
may sow them up behind one or two of    
the last dayes4      ,to make ,angelot4 
,take a ,gallon of ,stroakings and a    
,pint of ,creame as it comes from the   
,cow1 and put it together with a little 
,rennet2 when you fill1 turne up  the   

midst side of the ,cheese-fat1 fill them
 a little at once1 and let it  stand all
 that day and the next1 then turn them1 
and let them stand til  they will slip  
out of the ,fat1 ,salt them on both     
sides1 and when the  ,coats begin to    
come on them1 neither wipe nor scrape   
them1 for the  thicker the ,coat is the 
better4      ,a ,persian ,dish4    ,take
 the fleshly part of a ,leg of ,mutton  
stript from the fat and sinews1  beat   
that well in a ,morter with ,pepper and 
,salt1 and a little ,onyon or  ,garlick 
water by it selfe1 or with ,herbs       
according to your taste1 then  make it  
up in flat cakes and let them be kept   
twelve houres betweene two  ,dishes     
before you use them1 then fry them with 
butter in a frying ,pan  and serve them 
with the same butter1 and you will find 
it a dish of  savory meat4      ,to     
roast a shoulder of ,mutton in blood4   
,when your sheepe is killed save the    
blood1 and spread the caule all open    
upon a ,table that is wet1 that it may  

not stick to it2 as soone as you  have  
flead your sheepe1 cut off a shoulder1  
and having ,tyme picked1  shred and cut 
small into some of your blood1 stop your
 shoulder with it1  inside and outside1 
and into every hole with a ,spoone1 put 
some of the  ,blood2 after you have put 
in the ,tyme1 then lay your ,shoulder of
 ,mutton  upon the caule and wrap that  
about it1 then lay it into a ,tray1 and 
pour  all the rest of the blood upon it2
 so let it lie all night1 if it be in   
,winter1 you may let it lie twenty foure
 hours1 then roast it4      ,to roast a 
,leg of ,mutton to be eaten cold4       
,first take so much ,lard as you thinke 
sufficient to ,lard your ,leg of        
,mutton withall1 cut your ,lard in      
grosse long ,lardors2 season the ,lard  
very deep with beaten ,cloves1 ,pepper1 
,nutmeg1 and ,mace1 and bay salt  beaten
 fine and dryed1 then take ,parsley1    
,tyme1 ,marjoram1 ,onion1 and the       
out-rine of an ,orange1 shred all these 
very small1 and mix them with the       

,lard1 then ,lard your ,legge of ,mutton
 therewith1 if any of the ,herbs and    
,spice remaine1 put them on the ,legge  
of ,mutton2 then take a silver ,dish1   
lay two stickes crosse the ,dish to     
keepe the ,mutton from sopping in the   
,gravy and fat that goes from it1 lay   
the ,legge of ,mutton upon the  stickes1
 and set it into an hot ,oven1 there let
 it roast1 turne it once  but baste it  
not at all1 when it is enough and very  
tender1 take it  forth but serve it not 
till it be throughly cold2 when you     
serve it1 put  in a saucer or two of    
,mustard1 and ,sugar1 and two or three  
,lemons whole  in the same dish4        
,to roast ,oysters4    ,take the        
greatest ,oysters you can get1 and as   
you open them1 put them  into a ,dish   
with their own ,liquor1 then take them  
out of the ,dish1 and  put them into    
another1 and pour the ,liquor to them1  
but be sure no  gravell get amongst     
them2 then set them covered on the fire1
 and scald  them a little in their owne 

,liquor1 and when they are cold1 draw   
eight  or ten ,lards through each       
,oyster2 season your ,lard first with   
,cloves1  ,nutmeg beaten very small1    
,pepper2 then take two woodden ,lard    
,spits1 and  spit your ,oysters thereon1
 then tye them to another spit1 and     
roast  them4 ,in the roasting bast them 
with ,anchovy sauce1 made with some of  
the ,oyster ,liquor1 and let them drip  
into the same dish where the  ,anchovy  
sauce is2 when they be enough1 bread    
them with the crust of a  roul grated on
 them1 and when they be brown1 draw them
 off1 then take  the sauce wherewith you
 basted your ,oysters1 and blow off the 
fat1 then  put the same to the ,oysters1
 wring in it the juyce of a ,lemon1 so  
serve  it4      ,to make a ,sack        
,posset4    ,take a quart of ,cream and 
boyle it very well with ,sugar1 ,mace1  
and  ,nutmeg1 take half a pint of ,sack1
 and as much ,ale1 and boyle them well  
together with some ,sugar1 then put your
 ,cream into your ,bason to your        

,sacke1 then heat a pewter dish very    
hot1 and cover your ,bason with it1  and
 set it by the fire side1 and let it    
stand there two or three houres  before 
you eat it4      ,another ,sack ,posset4
    ,take eight ,eggs1 yolks and whites1
 and beat them well together1 straine   
them into a quart of ,cream1 season them
 with ,nutmeg and ,sugar1 put to  them a
 pint of ,sack1 stir them altogether1   
and put them into your ,bason1  and set 
them in the ,oven no hotter then for a  
,custard1 let it stand two  hours4      
,to make a ,sack ,posset without ,milk  
or ,cream4    ,take eighteen ,eggs wites
 and all1 taking out the treads1 let    
them be  beaten very well1 take a pint  
of ,sack and a quart of ,ale boyled1 and
  scum it1 then put in three quarters of
 a pound of ,sugar and a little         
,nutmeg1 let it boyle a little together1
 then take it off the fire  stirring the
 ,eggs still1 put into them two or three
 ,ladle-fulls of  drink1 then mingle all
 together and set it on the fire1 and   

keepe it  stirring till you finde it    
thick1 then serve it up4      ,to make a
 stump ,pye4    ,take a ,leg of mutton1 
one pound and a half of the best ,suet1 
mince both  small together1 then season 
it with a quarter of a pound of ,sugar1 
and a  small quantity of salt1 and a    
little cloves  mace1 then take a good   
handful of ,parsly half as much ,tyme1  
and mince them very small1 and  mingle  
them with the rest2 then take six new   
laid ,eggs and break them  into the meat
 and worke it well together1 and put it 
into the past2 then  upon the ,top put  
,raisins1 ,currans and ,dates a good    
quantity1 cover and  bake it1 when it is
 baked1 and when it is very hot1 put    
into it a  quarter of a ,pint of ,white 
wine ,vinegar1 and strow ,sugar upon it1
 and so  serve it4      ,to make ,mrs4  
,leeds ,cheese ,cakes4    ,take six     
quarts of milk and ren it prety cold1   
and when it is tender  come drayn from  
it your ,whey in a strainer1 then hang  
it up till all the  ,whey be dropt from 

it1 then presse it1 change it into dry  
cloaths till  it wet the cloth no       
longer1 then beat it in a stone ,morter 
till it be  like butter1 then straine it
 through a thin strayner1 mingle it with
 a  pound and a halfe of butter with    
your hands1 take one pound of ,almonds1 
and heat them with ,rosewater till they 
are like your ,curd1 then mingle  them  
with the yolks of twenty ,eggs and a    
quart of ,cream1 two great  ,nutmegs1   
one pound and a half of sugar1 when your
 ,coffins are ready and  going to set in
 the ,oven2 then mingle them together1  
let your ,oven be  made hot enough for a
 ,pigeon ,pye1 and let a stone stand up 
till the  scorcthing be past1 then set  
them in1 half an hour will bake them    
well1  your ,coffins must be made with  
,milk and ,butter as stiffe as for other
  ,past1 then you must set them into a  
pretty hot ,oven1 and fill them full  of
 ,bran1 and when they are harded1 take  
them out1 and with a ,wing1 brush  out  
the ,bran1 they must be pricked4        

,to make ,tarts called ,taffaty ,tarts4 
,first wet your ,past with ,butter and  
cold ,water1 and rowle it very thin1    
also then lay them in layes1 and between
 every lay of ,apples strew some        
,sugar1 and some ,lemon ,pill1 cut very 
small1 if you please put some           
,fennell-seed to them2 then put them    
into a stoak hot ,oven1 and let them    
stand an hour in or more1 then take them
 out1 and take ,rose-water and  ,butter 
beaten together1 and wash them over with
 the same1 and strew fine  ,sugar upon  
them2 then put them into the ,oven      
again1 let them stand a  little while   
and take them out4      ,to make ,fresh 
,cheese4    ,take three pints of raw    
,cream and sweeten it well with ,sugar1 
and set it  over the fire1 let it boyle 
a while1 then put in some               
,damask-,rose-,water1  keep it still    
stirring least it burn too1 and when you
 see it thickned  and turned1 take it   
from the fire1 and wash the strainer and
 ,cheesefat  with ,rose-water1 then rowl

 it too and fro in the ,strainer to     
draine the  ,whey from the ,curd1 then  
take up the ,curd with a spoon and put  
them into  the ,fat1 let it stand till  
it be cold1 then put it into the ,cheese
 ,dish  with some of the ,whey1 and so  
serve it up4      ,to make ,sugar ,cakes
 or ,jumbals4    ,take two pound of     
flower1 dry it and season it very fine1 
then take a  pound of ,loaf ,sugar1 and 
beat it very fine1 and searce it1 mingle
 your  ,flower and ,sugar very well1    
then take a pound and a halfe of sweet  
,butter and wash out the ,salt1 and     
breake it into bits with your ,flower   
and ,sugar1 then take yolks of foure new
 laid ,eggs1 and four or five  spoonfuls
 of ,sack1 and four spoonfuls of        
,creame2 beat all these  together1 then 
put them into your ,flower1 and knead   
them to a ,past1 and  make them into    
what fashion you please1 and lay them   
upon ,paper or  ,plates1 and put them   
into the ,oven1 and be carefull of them1
 for a very  little thing bakes them4   

,for ,jumbals you must only adde the    
whites of two or three ,eggs4      ,to  
hash a ,shoulder of ,mutton4    ,take a 
,shoulder of ,mutton and slice it very  
thin till you have almost  nothing but  
the ,bone1 then put to the meat some    
,claret wine1 a great  ,onion1 some     
,gravy of ,mutton1 six ,anchoves1 a hand
 full of ,capers1 the  tops of a little 
,tyme1 mince them very well together1   
then take nine or  tenne ,egges1 the    
juyce of one or two ,lemons1 to make it 
tart1 and make  leere of them1 then put 
the meat all in a ,frying-,pan over the 
fire till  it be very hot2 then put in  
the leere of ,eggs and soak altogether  
over  the fire till it be very thick2   
then boyle your bone1 and put it on the 
top of your meat being ,dished1 ,garnish
 your ,dish with ,lemons1 serve it  up4 
,to dresse ,flounders or ,playce with   
,garlick and ,mustard4    ,take         
,flounders very new1 and cut all the    
,fins and ,tailes1 then take out  the   
,guts and wipe them very clean1 they    

must not be at all washt1 then  with    
your ,knife scorch them on both sides   
very grosely2 then take the  ,tops of   
,tyme and cut them very small1 and take 
a little ,salt1 ,mace1 and  ,nutmeg1 and
 mingle the ,tyme and them together1 and
 season the ,flounders2  then lay them  
on the ,grid-iron and bast them with    
,oyle or ,butter1 let  not the fire be  
too hot1 when that side next the fire is
 brown2 turn it1  and when you turn it1 
bast it on both sides till you have     
broyl'd them  brown1 when they are      
enough make your sauce with ,mustard two
 or three  ,spoonfull according to      
discretion1 six ,anchoves dissolved very
 well1  about halfe a pound of butter   
drawn up with garlick1 vinegar1 or      
bruised  garlick in other vinegar1 rubb 
the bottome of your ,dish with garlick4 
,so  put your sauce to them1 and serve  
them1 you may fry them if you please4   
,a ,turkish ,dish4    ,take fat of      
,beefe or ,mutton cut in thin slices1   
wash it well1 put it  into a pot that   

hath a close cover1 then put into it a  
good quantity of  clean pick'd rice1    
skim it very well2 then put into it a   
quantity of  whole ,pepper1 two or three
 whole ,onyons2 let all this boyle very 
well1  then take out the ,onyon and dish
 it in ,sippets1 the thicker it is the  
better4      ,to dresse a ,pyke4    ,cut
 him in peices1 and strew upon him salt 
and scalding vinegar1 boyle  him in     
water and ,white wine1 when he is       
boyling put in sweet ,herbs1  ,onyon1   
,garlick1 ,ginger1 ,nutmeg1 and salt2   
when he is boyled take him out  of the  
,liquor1 and let him drayn1 in the mean 
time beat ,butter and  ,anchoves        
together1 and pour it on the fish1      
squeezing a little ,orange  and ,lemon  
upon it4      ,to dresse ,oysters4      
,take ,oysters and open them1 and save  
the ,liquor1 and when you have  opened  
so many as you please1 adde to this     
,liquor1 some ,white-wine1  wherein you 
must wash your ,oysters one by one very 
clean1 and lay them  in another ,dish2  

then strain to them that mixed wine and 
,liquor wherein  they were washed1      
adding a little more ,wine to them with 
an ,onion  divided with some ,salt and  
,pepper1 so done1 cover the ,dish and   
stew them  till they be more then halfe 
done2 then take them and the ,liquor1   
and  pour it in to a ,frying-,pan1      
wherein they must fry a pretty while1   
then  put into them a good peice of     
sweet butter1 and fry them therein so   
much  longer2 in the mean time you must 
have beaten the yolks of some ,eggs1 as 
four or five to a quart of ,oysters2    
,these ,eggs must be beaten with some   
,vinegar1 wherein you must put some     
minced ,parsly and ,nutmeg finely       
scraped1 and put therein the ,oysters in
 the ,pan1 which must still be  kept    
stirring least the ,liquor make the     
,eggs curddle1 let this all have  a good
 warme on the fire1 and serve it up4    
,to dresse ,flounders4    ,flea of the  
black skin1 and scowre the ,fish over on
 that side with a  ,knife1 lay them in a

 dish1 and poure on them some ,vinegar1 
and strew  good store of ,salt1 let them
 lie for halfe an houre2 in the mean    
time  set on the fire some water with a 
little ,white-,wine1 ,garlick1 and sweet
  ,herbs as you please1 putting into it 
the ,vinegar and ,salt wherein they     
lay1 when it boyles put in the biggest  
fish1 then the next till all be  in2    
when they are boyled1 take them out and 
drain them very well1 then  draw some   
sweet butter thick1 and mix with it some
 ,anchoves shred small1  which being    
dissolved in the ,butter1 poure it on   
the fish1 strewing a  little sliced     
,nutmeg1 and minced ,oranges and        
,barberries4      ,to dresse ,snails4   
,take ,snailes1 and put them in a       
,kettle of water1 and let them boyle a  
little1 then take them out1 and shake   
them out of the shels into a  ,bason2   
then take some ,salt and scoure them    
very well1 and wash them in  warme      
water1 untill you find the slime cleane 
gone from them2 then put  them into a   

,cullender and let them draine well1    
then mince some sweet  hearbs1 and put  
them into a ,dish with a little ,pepper 
and ,sallet-,oyle  together1 then let   
them stand an hour or two2 then wash the
 shels very  well and dry them1 and put 
into every shell a ,snail1 and fill up  
the  shell with ,sallet-,oyle and herbs1
 then set them on a gridiron upon a     
soft fire1 and so let them stew a little
 while1 and dish them up warm  and serve
 them up4      ,to dresse pickle fish4  
,wash them well while they are in the   
shell in salt water1 put them into  a   
,kettle over the fire with out water2   
and stirre them till they are  open1    
then take them out of their shels1 and  
wash them in hot water and  salt1 then  
take some of their owne liquor that they
 have made in the  ,kettle1 a little    
white wine1 butter1 vinegar1 ,spice1    
,parsley2 let all  these boyle together1
 and when it is boyled1 take the yolk of
 three or  four ,eggs and put into the  
broth4 ,scollops may be dressed on this 

manner  or broiled like oysters with    
,oyle or juyce of ,lemons4      ,to     
fricate ,beefe ,pallats4    ,take ,beefe
 ,pallats after they be boyled very     
tender1 blaunch and pare  them clean1   
season them with fine beaten cloves     
,nutmeg1 ,pepper1 ,salt and  some grated
 bread2 then have some butter in a      
frying ,pan1 put your  pallats therein1 
and so fricate them till they be browne 
on both sides1  then take them forth and
 put them on a dish1 and put thereto    
some ,gravy  of ,mutton1 wherein two or 
three ,anchoves are dissolved1 grate in 
your  sauce a little ,nutmeg1 wring in  
the juyce of a ,lemon1 so serve them4   
,a ,spanish ,olio4    ,take a peice of  
,bacon not very fat1 but sweet and safe 
from being rusty1  a peice of fresh     
beefe1 a couple of hoggs ,eares1 and    
foure feet if they  can be had1 and if  
not1 some quantity of sheeps feet1      
7,calves feet are  not proper7 a joynt  
of ,mutton1 the ,leg1 ,rack1 or ,loyne1 
a ,hen1 halfe a  dozen pigeons1 a bundle

 of ,parsley1 ,leeks1 and ,mint1 a clove
 of ,garlick  when you will1 a small    
quantity of ,pepper1 ,cloves1 and       
,saffron1 so  mingled that not one of   
them over-rule1 the ,pepper and ,cloves 
must be  beaten as fine as possible may 
be1 and the ,saffron must be first      
dryed1  and then crumble in powder and  
dissolved apart in two or three         
spoonfuls  of broth1 but both the       
,spices and the ,saffron may be kept    
apart till  immediately before they be  
used1 which must not be1 till within a  
quarter of a houre before the ,olio be  
taken off from the fire2 a pottle  of   
hard dry pease1 when they have first    
steept in water some dayes1 a  pint of  
boyl'd ,chesnuts3 particular care must  
be had that the pot  wherein the ,olio  
is made1 be very sweet2 ,earthen ,i     
thinke is the best1  and judgement is to
 be had carefully both in the size of   
the ,pot1 and in  the quantity of the   
,water at the first1 that so the ,broth 
may grow  afterwards to be neither too  

much nor too little1 nor too grosse1 nor
  too thin2 thy meat must be long in    
boyling1 but the fire not too fierce1   
the ,bacon1 the ,beef1 the ,pease1 the  
,chesnuts1 the ,hogs ,eares may be put  
in at the first4 ,i am utterly against  
those confused ,olios into which  men   
put almost all kinds of meats and       
,roots1 and especially against  putting 
of ,oyle1 for it corrupts the ,broath1  
instead of adding goodnesse  to it4 ,to 
do well1 the ,broth is rather to be     
drunk out of a ,porringer  then to be   
eaten with a spoon1 though you add some 
smal slices of bread  to it1 you wil    
like it the worse4 ,the ,sauce for thy  
meat must be as much  fine ,sugar beaten
 smal to powder1 with a little ,mustard1
 as can be made  to drink the ,sugar up1
 and you wil find it to be excellent1   
but if you  make it not faithfully and  
justly according to this prescript1 but 
shall  neither put ,mace1 or ,rosemary1 
or ,tyme to the ,herbs as the manner is 
of  some1 it will prove very much the   

worse4      ,to make ,metheglin4        
,take all sorts of ,herbs that are good 
and wholesome1 as ,balme1 ,mint1        
,fennell1 ,rosemary1 ,angelica1 wilde   
,tyme1 ,isop1 ,burnet1 ,egrimony1 and   
such other as you think fit2 some ,field
 ,herbs1 but you must not put in  too   
many1 but especially ,rosemary or any   
strong ,hearb1 lesse then halfe  a      
handfull will serve of every sort1 you  
must boyle your ,herbs and  straine     
them1 and let the ,liquor stand till to 
,morrow and settle them1  take off the  
clearest ,liquor1 two ,gallons and a    
halfe to one ,gallon of  ,honey1 and    
that proportion as much as you will     
make1 and let it boyle an  houre1 then  
set it a cooling as you doe ,beere1 when
 it is cold take some  very good ,ale   
,barme1 and put into the bottome of the 
,tubb a little and a  little as they doe
 ,beere1 keeping backe the thicke       
setling1 that lyeth  in the bottome of  
the ,vessell that it is cooled in1 and  
when it is all  put together1 cover it  

with a ,cloth1 and let it worke very    
neere three  dayes1 and when you mean to
 put it up1 skim off all the ,barme     
clean1 put  it up into the ,vessell1 but
 you must not stop your ,vessell very   
close in  three or four dayes1 but let  
it have all the vent1 for it will worke1
  and when it is close stopped1 you must
 looke very often to it1 and have  a peg
 in the top to give it vent2 when you   
heare it make a noyse1 as it  will do1  
or else it will breake the ,vessell2    
sometime ,i make a ,bag and  put in good
 store of ,ginger sliced1 some ,cloves  
and ,cinnamon1 and boyl  it in1 and     
other times ,i put it into the ,barrel  
and never boyle it1 it  is both good1   
but ,nutmeg and ,mace do not well to my 
,tast4      ,to make a ,sallet of       
,smelts4    ,take halfe a hundred of    
,smelts1 the biggest you can get1 draw  
them and  cut off their ,heads1 put them
 into a ,pipkin with a ,pint of ,white  
wine1  and a ,pint of ,white wine       
,vinegar1 an ,onion shred a couple of   

,lemons1 a  ,race of ,ginger1 three or  
foure blades of ,mace1 a ,nutmeg sliced1
 whole  ,pepper1 a little ,salt1 cover  
them1 and let them stand twenty foure   
houres2 if you will keep them three or  
four dayes1 let not your ,pickle  be to 
strong of the ,vinegar1 when you will   
serve them1 take them out one  by one1  
scrape and open them as you do          
,anchoves1 but throw away the  bones1   
lay them close one by one1 round a      
,silver dish1 you must have the  very   
utmost rind of a ,lemon or ,orange so   
small as grated bread and the  ,parsley1
 then mix your ,lemon ,pill1 ,orange and
 ,parsley together with a  little fine  
beaten ,pepper1 and strew this upon the 
dish of ,smelts with  the meat of a     
,lemon minced very small1 also then     
power on excellent  ,sallet ,oile1 and  
wring in the juyce of two ,lemons1 but  
be sure none of  the ,lemon-seed be left
 in the ,sallet1 so serve it4    ,to    
,roast a ,fillet of ,veal4    ,take a   
,fillet of ,beefe which is the tenderest

 part of the ,beast1 and  lieth only in 
the inward part of the ,surloyne next to
 the ,chine1 cut it  as big as you can1 
then broach it on a broach not too big1 
and be  carefull you broach it not      
thorow the best of the meat1 roast it   
leasurely and baste it with sweet       
butter4 ,set a ,dish under it to save   
the ,gravy while the ,beefe is roasting1
 prepare the ,sauce for it1 chop  good  
store of ,parsley with a few sweet      
,herbs shred small1 and the yolks  of   
three or foure ,eggs1 and mince among   
them the pill of an ,orange1 and  a     
little ,onyon1 then boyle this mixture1 
putting into it sweet butter1  ,vinegar1
 and ,gravy1 a spoonfull of strong      
broth1 when it is well boyled1  put it  
into your beef1 and serve it very warm1 
sometimes a little grosse  ,pepper or   
,ginger into your sauce1 or a pill of an
 ,orange or ,lemon4      ,to make a     
,sallet of a cold ,hen or a ,capon4     
,take the breast of a hen or ,capon1 and
 slice it as thin as you can in  steaks1

 put therein ,vinegar1 and a little     
,sugar as you thinke fit1 then  take six
 ,anchoves1 and a handfull of ,capers1 a
 little long1 grosse or a  carrigon1 and
 mince them together1 but not too small1
 strew them on the  ,sallet1 ,garnish it
 with ,lemons1 ,oranges or barberies1 so
 serve it up  with a little salt4       
,to stew ,mushrums4    ,take them fresh 
gathered and cut off the hard end of the
 stalk1  as you  ,pil them throw them   
into a ,dish of white ,wine1 after they 
have lain half  an houre or thereupon   
draine them from the wine1 and put them 
between  two silver ,dishes1 then set   
them on a soft fire without any liquor1 
and  when they have so stewed a while1  
pour away the liquor that comes from    
them which will be very black1 then put 
your ,mushrums into another clean  ,dish
 with a sprig or two of ,tyme1 an ,onion
 whole1 four or five cornes of  whole   
,pepper1 two or three ,cloves1 a bit of 
an ,orange1 a little ,salt1 a  bit of   
sweet butter1 and some pure gravy of    

,mutton1 cover them1 and set  them on a 
gentle fire1 so let them stew softly    
till they be enough and  very tender1   
when you dish them blow off all the fat 
from them1 and take  out the ,time1     
spice1 and ,orange1 then wring in the   
juyce of a ,lemon1 and  grate a little  
,nutmeg among the ,mushrums1 tosse them 
two or three times2  put them in a clean
 dish1 and serve them hot to the ,table4
      ,the ,lord ,conway his ,lordships 
receipt for the making of ,amber        
,puddings4    ,first take the ,guts of a
 young hog1 and wash them very clean1   
and then  take two pound of the best    
hogs fat1 and a pound and a halfe of the
 best  ,jurden almonds1 the which being 
blancht1 take one half of them1  beat   
them very small1 and the other halfe    
reserve whole unbeaten1 then take a     
pound and a halfe of fine ,sugar and    
four white ,loaves1 and grate the       
,loaves over the former composition1 and
 mingle them well together in a  bason  
having so done1 put to it halfe an ounce

 of ,ambergreece1 the which  must be    
scrapt very small over the said         
composition1 take halfe a  quarter of an
 ounce of levant musk and bruise it in a
 marble morter1  with a quarter of a    
,pint of orange flower water1 then      
mingle these all  very well together1   
and having so done1 fill the said ,guts 
therwith1  this ,receipt was given his  
,lordship by an ,italian for a great    
rariety1  and has been found so to be by
 those ,ladies of honour to whom his    
lordship has imparted the said          
reception4      ,to make a ,partridge   
,tart4    ,take the flesh of four or    
five ,partridges minced very small with 
the  same weight of ,beef marrow as you 
have ,partridge flesh1 with two ounces  
of ,orangeadoes and green citron minced 
together as small as your meate1  season
 it with ,cloves and ,mace and ,nutmeg  
and a little salt and ,sugar1  mix all  
together1 and bake it in puff past2 when
 it is baked1 open it1  and put in halfe
 a ,grain of ,muske or ,amber braid in a

 ,morter or ,dish1  and with a spoonfull
 of ,rosewater and the juyce of three or
 four  ,oranges1 when you put all these 
therein1 stir the meat and cover it     
again1 and serve it to the ,table4      
,to keepe ,venison all the yeare4       
,take the hanch1 and parboyle it a      
while1 then season it with two          
,nutmegs1 a spoonfull of ,pepper1 and a 
good quantity of salt1 mingle them      
altogether1 then put two spoonfulls of  
white ,wine-,vinegar1 and having  made  
the ,venison full of holes1 as you do   
when you ,lard it1 when it is  ,larded1 
put in the ,venison at the holes1 the   
,spice and ,vinegar1 and  season it     
therewith1 then put part into the ,pot  
with the fat side  downwards1 cover it  
with two pound of ,butter1 then close it
 up close  with course ,past1 when you  
take it out of the ,oven take away the  
,past1  and lay a round ,trencher with a
 weight on the top of it to keep it down
  till it be cold1 then take off the    
,trencher1 and lay the ,butter flat     

upon the ,venison1 then cover it close  
with strong white ,pepper1 if your  ,pot
 be narrow at the bottom it is the      
better1 for it must be turned upon  a   
,plate1 and stuck with ,bayleaves when  
you please to eat it4      ,to bake     
,brawn4    ,take two ,buttocks and hang 
them up two or three dayes1 then take   
them  down and dip them into hot ,water1
 and pluck off the skin1 dry them very  
well with a clean ,cloth1 when you have 
so done1 take ,lard1 cut it in  peices  
as big as your little finger1 and season
 it very well with  ,pepper1 ,cloves1   
,mace1 ,nutmeg1 and ,salt1 put each of  
them into an earthen  ,pot1 put in a    
,pint of ,claret wine1 a pound of       
,mutton ,suet4 ,so close it  with past  
let the ,oven be well heated2 and so    
bake them1 you must give  them time for 
the baking according to the bignesse of 
the ,haunches1 and  the thicknesse of   
the ,pots1 they commonly allot seven    
hours for the  baking of them2 let them 
stand three dayes1 then take off their  

,cover1  and poure away all the ,liquor1
 then have clarified ,butter1 and fill  
up  both the ,pots1 to keep it for the  
use1 it will very well keep two or      
three moneths4      ,to roast a ,pike4  
,take a ,pike1 scoure off the slime1    
take out the ,entralls1 ,lard it with   
the backs of ,pickled ,herrings1 you    
must have a sharp ,bodkin to make the   
holes1 no ,larding pins will go thorow1 
then take some great ,oysters1  ,claret 
,wine1 season it with ,pepper1 ,salt1   
and ,nutmeg1 stuff the belly of  the    
,pike with these ,oysters1 intermix with
 them ,rosemary1 ,tyme1                 
,winter-,savory1 sweet ,marjoram1 a     
little ,onyon and ,garlick1 sow these in
  the belly of the ,pike1 prepare two   
sticks about the breadth of a ,lath1    
these two sticks and the ,spit must be  
as broad as the ,pike being tyed on  the
 ,spit1 tye the ,pike on1 winding       
,pack-thread about the ,pike along1 but 
there must be tyed by the ,pack-thred   
all a long the side of the pike  which  

is not defended by the spit1 and the    
,lathes ,rosemary and ,bayes1  bast the 
,pike with ,butter and ,claret-,wine1   
with some ,anchoves dissolved  in it1   
when it is wasted1 rip up the belly of  
the ,pike and the ,oyster  will be the  
same1 but the ,herbs which are whole    
must be taken out4      ,to sauce       
,eeles4    ,take two or three great     
,eeles1 rubb them in salt1 draw out the 
,guts1  wash them very clean1 cut them a
 thwart on both sides found deep1 and   
cut them again cross way1 then cut them 
through in such pieces as you  think    
fit1 and put them into a dish with a    
pint of ,wine-,vinegar1 and a  handfull 
of ,salt1 have a kettle over the fire   
with faire ,water1 and a  bundle of     
,sweet ,herbs1 two or thee great        
,onyons1 some ,mace1 a few  ,cloves1 you
 must let these lie in ,wine-,vinegar   
and ,salt1 and put them  into boyling   
liquor1 there let them boyl according to
 ,cookery1 when  enough1 take out the   
,eeles1 and drain them from the ,liquor1

 when they  are cold1 take a pint of    
,white-wine1 boyle it up with ,saffron  
to colour  the ,wine1 then take out some
 of the ,liquor1 and put it in an       
earthen pan  take out the onyons and all
 the herbs1 only let the ,cloves and    
,mace  remaine1 you must beat the       
,saffron to powder1 or else it will not 
colour4      ,to make ,sausages without 
skins4    ,take a leg of young ,pork1   
two pound of ,beef-suet1 two handfuls of
 ,sage1  two loaves of white bread1     
,salt and ,pepper to your tast1 halfe   
the pork1  and halfe the suet1 must be  
very well beat in a stone ,morter1 the  
rest  cut very small1 be sure to cut out
 all the gresles and ,lenets in the     
pork1 when you have mixed these         
altogether1 knead them into a stiffe    
past with the yolks of two or three     
,eggs1 so rowle them into ,sausages4    
,to dresse a ,pike4    ,take a ,male    
,pike1 rub his skin off whil'st he      
lives1 with bay salt1  having well      
cleared the outside1 lay him in a large 

,dish or ,tray1 open  him so as you     
break not his gall1 cut him according to
 the size of the  fish1 in two or three 
peices1 from the head to the taile must 
be slit1  this done1 they are to be layd
 as flat as you can1 in a great ,dish or
  ,tray1 poure upon it halfe a pint of  
,white wine-,vinegar1 more or lesse1    
according to the size of the ,fish1 then
 strew upon the inside of the  ,fish1   
white ,salt plentifully1 ,bay salt      
beaten very small is better1  whilest   
this is a doing1 let a ,skellet with a  
sufficient quantity of  ,renish ,wine1  
or good white ,wine be pat over the     
fire1 with the ,wine1  ,salt1 ,ginger1  
,nutmeg1 an ,onion1 foure or five       
,cloves of ,garlick1 a bunch  of sweet  
herbs1 viz4 ,sweet ,marjoram1 ,rosemary1
 peel of halfe a ,lemon1  let these boyl
 to the heighth1 put in the ,pike1 with 
the ,vinegar1 in  such manner as not to 
quench or allay1 if possibly the heat of
 the  ,liquor1 but the thickest peece   
first that will aske most boyling1 and  

the ,vinegar last of all2 while the     
,pike boyles1 take two quarters of a    
pound of ,anchoves1 one quarter of very 
good butter1 a ,saucer of the  ,liquor  
your ,pike was boyled in1 dissolved     
,anchoves4 ,note that the  ,liquor1     
,sauce1 the ,spice1 and the other       
ingredients must follow the  proportion 
of the ,pike2 if your ,sauce be too     
strong of the ,anchoves1  adde more     
faire water to it4 ,note also that the  
,liquor wherein this ,pike  was dressed1
 is better to boyle a second ,pike      
therein1 then it was at  the first4     
,to dresse ,eeles4    ,cut two or three 
,eeles into pieces of a convenient      
length1 set them  end-wayes in a pot of 
,earth1 put in a spoolful or two of     
,water1 and to  them put some ,herbs and
 ,sage chopt small1 some ,garlick       
,pepper1 and ,salt1  so let them be     
baked in an ,oven4      ,to boyle a     
pudding after the ,french fashion4      
,take a ,turkey that is very fat1 and   
being pul'd and drest1 ,lard him with   

long pieces of ,lard1 first wholed in   
seasoning of ,salt1 ,pepper1 ,nutmegs1  
,cloves and ,mace1 then take one piece  
of ,lard whole in the seasoning1 put  it
 into the belly with a sprig of         
,rosemary and ,bayes1 sow it very close 
in a clean cloth1 and let it lye all    
night covered with ,white-,wine1 let  it
 be put into a pot with the same        
,liquor1 and no more1 let it be close   
stopped1 then hang it over a very soft  
and gentle fire1 there to  continue six 
houres in a simpering boyle1 when it is 
cold1 take it out  of the cloth1 not    
before1 put it in a ,pye-plate1 and     
stick it full of  ,rosemary and ,bayes1 
so serve it up with ,mustard and ,sugar1
 they are wont  to lay it on a napkin   
folded square1 and lay it corner wise4  
,to make a ,fricake4    ,take three     
,chickens1 and pull off the skins1 and  
cut them into little  pieces then put   
them into water with two or three       
,onions1 and a bunch of  ,parsly1 and   
when it hath stewed a little1 put in    

some ,salt and ,pepper1  and a pint of  
white wine1 so let them stew till they  
be enough1 then  take some ,verjuyce1   
and ,nutmegs1 and three or foure yolks  
of ,eggs1 beat  them well together1 and 
when you take off the ,chicken1 put them
 into a  ,frying-,pan altogether with   
some butter1 scald it well over the fire
 and  serve it in4      ,to make a ,dish
 called ,olives4    ,take a ,fillet of  
,veale1 and the flesh frow the bones1   
and the fat and  skin from either1 cut  
it into very thin slices1 beat them with
 the back  of your ,knife1 lay then     
abroad on a ,dish1 season them with     
,nutmeg1  ,pepper1 ,salt and ,sugar1    
chop halfe a pound of ,beefe-,suet very 
small1 and  strew upon the top of the   
meat1 then take a good handfull of herbs
 as  ,parsly1 ,time1 ,winter-,savoury1  
,sorrell1 and ,spinage1 chop them very  
small1 and strew over it1 and four      
,egges with the whites1 mingle all      
these well together with your hands1    
then roul it up peice by peice1 put  it 

upon the spit1 roasting it an hour and  
half1 and if it grow dry1  baste it with
 a little sweet ,butter1 the sauce is   
,verjuyce or  ,clarret-,wine with the   
,gravy of the ,meat and ,sugar1 take a  
whole ,onyon  and stew it on a ,chafing 
,dish of coales1 and when it tastes of  
the  ,onyon1 pour the liquor from it on 
the meat1 setting it a while on the     
coales1 and serve it in4      ,to make  
an ,olive ,pye4    ,this you may take in
 a ,pye1 putting ,raisins of the ,sun   
stoned and some  ,currants in every     
,olive1 first strowing upon the meat the
 whites and  yolks of two boyled ,eggs  
shred very small1 make your ,olives     
round1 and  put them into puff paste1   
when it is halfe baked1 put in a good   
quantity  of verjuyce or ,clarret wine  
sweetned with ,sugar1 putting it in     
again  till it be thorow baked4         
,the ,countesse of ,,rutlands ,receipt  
of making the rare ,banbury ,cake  which
 was so much praised at her ,daughters  
7the right ,honourable the  ,lady       

,chawerths7 wedding4    ,imprimis       
,take a peck of fine flower1 and halfe  
an ounce of large ,mace1 halfe an  ounce
 of ,nutmegs1 and halfe an ounce of     
,cinnamon1 your ,cinnamon and  ,nutmegs 
must be sifted through a ,searce1 two   
pounds of ,butter1 halfe a  score of    
,eggs1 put out four of the whites of    
them1 something above a  pint of good   
,ale-yeast1 beate your ,eggs very well  
and straine them with  your yeast1 and a
 little warme water into your flowre1   
and stirre them  together1 then put your
 butter cold in little ,lumpes3 ,the    
water you  knead withall must be        
scalding hot1 if you will make it good  
past1 the  which having done1 lay the   
past to rise in a warme ,cloth a quarter
 of an  hour1 or thereupon2 ,then put in
 ten pounds of ,currans1 and a little   
,muske and ,ambergreece dissolved in    
,rosewater2 your ,currans must be made  
very dry1 or else they will make your   
,cake heavy1 strew as much ,sugar       
finely beaten amongst the ,currans1 as  

you shall think the water hath  taken   
away the sweetnesse from them2 ,break   
your past into little pieces1  into a   
kimnell or such like thing1 and lay a   
,layer of past broken into  little      
pieces1 and a ,layer of ,currans1 untill
 your ,currans are all put  in1 mingle  
the past and the ,currans very well1 but
 take heed of breaking  the ,currans1   
you must take out a piece of past after 
it hath risen in a  warme cloth before  
you put in the currans to cover the top1
 and the  bottom1 you must roule the    
cover something thin1 and the bottom    
likewise1 and wet it with ,rosewater1   
and close them at the bottom of the     
side1 or the middle which you like best1
 prick the top and the sides  with a    
small long ,pin1 when your ,cake is     
ready to go into the ,oven1 cut  it in  
the midst of the side round about with a
 knife an inch deep1 if  your ,cake be  
of a peck of ,meale1 it must stand two  
hours in the ,oven1  your ,oven must be 
as hot as for ,manchet4      ,an        

excellent ,sillabub4    ,fill your      
,sillabub-pot with ,syder 7for that is  
the best for a ,sillabub7  and good     
store of ,sugar and a little ,nutmeg2   
stir it well together1 put  in as much  
thick ,cream by two or three spoonfuls  
at a time1 as hard as  you can1 as      
though you milke it in1 then stir it    
together exceeding  softly once about1  
and let it stand two hours at least ere 
it is eaten1  for the standing makes the
 ,curd4      ,to ,sauce a ,pig4    ,take
 a faire large ,pigge and cut off his   
,head1 then slit him through the  midst1
 then take forth his bones1 then lay him
 in warme water one night1  then ,collar
 him up like ,brawne2 then boyle him    
tender in faire water1  and when he is  
boyled put him in an earthen ,pot or    
,pan into ,water and  ,salt1 for that   
will make him white1 and season the     
flesh1 for you must  not put ,salt in   
the boyling1 for that will make it      
black1 then take a  quart of the same   
broth1 and a quart of white wine2 boyl  

them together  to make some drink for   
it1 put into it two or three ,bay       
leaves1 when it  is cold uncloathe the  
,pig1 and put it into the same drink1   
it will  continue a quarter of a year4  
,it is a necessary ,dish in any         
,gentlemans  ,house2 when you serve it  
in1 serve it with greene ,fennell1 as   
you doe  ,sturgion with ,vinegar in     
,saucers4      ,to make a ,virginia     
,trout4    ,take ,pickled ,herrings1 cut
 off their ,heads1 and lay the bodies   
two dayes  and nights in water1 then    
wash them well1 then season them with   
,mace1  ,cinamon1 ,cloves1 ,pepper1 and 
a little ,red ,saunders1 then lay them  
close  in a pot with a little onyon     
strewed small upon them1 and cast       
between  every ,layer2 when you have    
thus done1 put in a pint of             
,clarret-,wine to  them1 and cover them 
with a double paper tyed on the pot1 and
 set them  in the oven with             
houshould-bread4 ,they are to be eaten  
cold4      ,to make a fat ,lamb of a    

,pig4    ,take a fat ,pig and scald him1
 and cut off his head1 slit him and     
trusse  him up like a ,lamb1 then being 
slit through the middle1 and flawed1    
then  parboyle him a little1 then draw  
him with parsley as you do a ,lamb1 then
  roast it and dridge it1 and serve it  
up with ,butter1 ,pepper1 and ,sugar4   
,to make ,rice ,pancakes4    ,take a    
pound of ,rice1 and boyle it in three   
quarts of water till it be  very tender1
 then put it into a pot covered close1  
and that will make a  ,jelly1 then take 
a quart of ,cream or new ,milk1 put it  
scalding hot to  the ,rice1 then take   
twenty ,eggs1 three quarters of a pound 
of melted  ,butter1 a little ,salt1     
stirre all these well together1 put as  
much  flowre to them as will make them  
hold frying1 they must be fryed with    
,butter1 they must be made overnight1   
best4      ,mrs4 ,dukes ,cake4    ,take 
a quarter of a peck of the finest flour1
 a pint of ,cream1 ten yolks  of ,eggs  
well beaten1 three quarters of a pound  

of butter gently melted1  pour on the   
floure a little ,ale-yeast1 a quarter of
 a pint of ,rose  water1 with some      
,muske1 and ,amber-grece dissolved in   
it1 season all with  a penny worth of   
,mace and ,cloves1 a little ,nutmeg     
finely beaten1 ,currans  one pound and a
 halfe1 ,raisins of the ,sun stoned1 and
 shred small one  pound1 ,almonds       
blanch'd and beaten1 halfe a pound1 beat
 them with  ,rosewater to keep them from
 ,oyling3 ,sugar beaten very small1 half
 a  pound2 first mingle them1 knead all 
these together1 then let them lie a     
full houre in the ,dough together1 then 
the ,oven being made ready1 make  up    
your ,cake1 let not the oven be too hot1
 nor shut up the mouth of it  too close1
 but stir the ,cake now and then that it
 may bake all a like1  let it not stand 
a full hour in the ,oven4 ,against you  
draw it have some  ,rose water and      
,sugar finely beaten1 and well mixed    
together to wash the  upper side of it1 
then set it in the ,oven to dry1 when   

you draw it out1  it will shew like     
,ice4      ,to make fine ,pancakes fryed
 without ,butter1 or ,lard4    ,take a  
,pint of ,creame1 six new layd ,eggs1   
beat them very well1 put in a  quarter  
of a ,pound of ,sugar1 one ,nutmeg or   
beaten mace which you please1  as much  
floure as will thicken them almost as   
thick as for ordinary  ,pancakes1 your  
,pan must be cleane wiped with a ,cloth1
 when it is  reasonably hot1 put in your
 ,butter1 or thick or thin as you       
please1 to  fry them4      ,to pot      
,venison4    ,take a haunch of ,venison 
not hunted1 and bone it1 then take three
 ounces  of ,pepper beaten1 twelve      
,nutmegs1 with a handfull of ,salt1 and 
mince  them together with ,wine         
,vinegar1 then wet your ,venison with   
,wine ,vinegar  and season it1 then with
 a knife make holes on the lean sides of
 the  ,hanch1 and stuff it as you would 
stuff ,beef with ,parsley1 then put it  
into the ,pot with the fat side downward
 then clarifie three pound of  ,butter1 

and put it thereon1 and ,past upon the  
,pot1 and let it stand in  the ,oven    
five or six hours1 then take it out1 and
 with a vent presse it  down to the     
bottom of the ,pot1 and let it stand    
till it be cold1 then  take the ,gravy  
of the top of the ,pot and melt it1 and 
boyle it halfe  away and more1 then put 
it in again with the ,butter on the top 
of the  ,pot4      ,to make a ,marchpan2
 to ,ice him1 c4    ,take two pound of  
,almonds blanched1  beaten in a stone   
,morter till they  begin to come to a   
fine ,past1 and take a pound of sifted  
,sugar1 and put  it in the ,morter with 
the ,almonds1 and so leave it till it   
come to a  perfect ,past1 putting in now
 and then a ,spoonfull of ,rosewater to 
keep  them from ,oyling2 when you have  
beaten them to a perfect ,past cover the
  ,marchpan in a sheet1 as big as a     
,charger1 and set an edge about as you  
do about a ,tart1 and a bottome of      
wafers under him2 thus bake it in an    
oven or baking pan1 when you see your   

marchpan is hard and dry1 take it  out  
and ,ice him with ,rosewater and sugar  
being made as thick as butter  for      
,fritters2 so spread it on him with a   
wing-feather2 so put it into  the ,oven 
againe1 and when you see it rise high1  
then take it out and  garnish it with   
some pretty conceits made part of the   
same stuff1 stick  long cumfets uprigh  
in him so serve it4      ,to make ,jelly
 the best manner4    ,take a ,leg of    
,veale1 and pare away the fat as clean  
as you can1 wash it  throughly1 let it  
lie soaking a quarter of an hour or     
more1 provided you  first breake the    
bones1 then take foure ,calves feet1    
scald off the hair  in boyling water1   
then slit them in two and put them to   
your ,veale1 let  them boyle over the   
fire in a brasse pot with two ,gallons  
of water or  more acording to the       
proportion of your ,veale1 scum it very 
clean and  often2 so let it boyle till  
it comes to three ,pintes or little     
more1  then strain it through a cleane  

strainer1 into a ,bason1 and so let it  
stand till it be through cold and well  
jellied1 then cut it in peices  with a  
,knife1 and pare the top and the bottome
 of them1 put it into a  ,skellet1 take 
two ounces of ,cynamon broken very small
 with your hand1  three ,nutmegs sliced1
 one race of ,ginger1 a large ,mace or  
two1 a little  quantity of ,salt1 one   
,spoonfull of ,wine ,vinegar1 or        
,rose-,vinegar1 one  pound and three    
quarters of ,sugar1 a ,pint of          
,renish-wine1 or white ,wine1  and the  
,whites of fifteen ,eggs1 well beaten2  
put all these to the ,jelly1  then set  
it on the fire1 and let it seeth two or 
three walmes1 ever  stirring it as it   
seeths1 then take a very clean ,jelly   
bag1 wash the  bottom of it in a little 
,rose water1 and wring it so hard that  
their  remaine none behind1 put a branch
 of ,rosemary in the bottom of the bag1 
hang it up before the fire over a       
,bason2 and pour the ,jelly-bag into the
  ,bason1 provided in any case you stir 

not the ,bag1 then take ,jelly in the   
,bason and put it into your bag again1  
let it run the second time1 and it  will
 be very much the clearer2 so you may   
put it into your ,gally-pots or         
,glasles which you please1 and set them 
a cooling on bay salt1 and when  it is  
cold and stiffe you may use it at your  
pleasure1 if you will have  the jelly of
 a red colour use it as before1 onely   
instead of ,renish  wine1 use ,claret4  
,to make poore knights4    ,cut two     
penny loaves in round slices1 dip them  
in half a pint of ,cream  or faire      
water1 then lay them abroad in a dish1  
and beat three ,eggs and  grated        
,nutmegs and sugar1 beat them with the  
,cream then melt some butter  in a      
frying pan1 and wet the sides of the    
toasts and lay them in on the  wet side1
 then pour in the rest upon them1 and so
 fry them1 serve them  in with          
,rosewater1 sugar and butter4      ,to  
make ,shrewsbury ,cakes4    ,take two   
pound of floure dryed in the ,oven and  

weighed after it is  dryed1 then put to 
it one pound of ,butter that must be    
layd an hour or  two in ,rose-water1 so 
done poure the ,water from the ,butter1 
and put the  ,butter to the flowre with 
the yolks and whites of five ,eggs1 two 
races  of ,ginger1 and three quarters of
 a pound of ,sugar1 a little salt1 grate
  your spice1 and it well be the better1
 knead all these together till you  may 
rowle the past1 then roule it forth with
 the top of a bowle1 then  prick them   
with a pin made of wood1 or if you have 
a comb that hath not  been used1 that   
will do them quickly1 and is best to    
that purpose1 so  bake them upon ,pye   
plates1 but not too much in the ,oven1  
for the heat of  the ,plates will dry   
them very much1 after they come forth of
 the ,oven1  you may cut them without   
the bowles of what bignesse or what     
fashion you  please4      ,to make beef 
like red ,deer to be eaten cold4        
,take a buttock of beef1 cut it the long
 wayes with the grain1 beat it  well    

with a rowling pin1 then broyl it upon  
the coals1 a little after it  is cold1  
draw it throw with ,lard1 then lay in   
some white wine ,vinegar1  ,pepper1     
,salt1 ,cloves1 ,mace and ,bay-leaves1  
then let it lie three or four  dayes1   
then bake it in ,rye past1 and when it  
is cold fill it up with  butter1 after a
 fortnight it will be eaten4      ,to   
make puffs4    ,take a pint of ,cheese  
,curds and drain them dry1 bruise them  
small with  the hand1 put in two        
handfulls of floure1 a little ,sugar1   
three or four  yolks of ,egs1 a little  
,nutmeg and ,salt1 mingle these together
 and make  them little1 like eyes1 fry  
them in fresh butter1 serve them up with
  fresh ,butter and ,sugar4      ,to    
make a hash of ,chickens4    ,take six  
,chickens1 quarter them1 cover them     
almost with water1 and  season them with
 ,pepper and ,salt1 and a good handfull 
of minced ,parsly1  and a little        
white-wine1 when they are boyled enough1
 put six ,eggs onely  the yolks1 put to 

them a little ,nutmeg and ,vinegar1 give
 them a little  wame or two with the    
,chickens1 pour them altogether into the
 ,dish and  serve them in1 when you put 
on the ,eggs1 and a good piece of       
,butter4      ,to make an ,almond       
,caudle4    ,take three pints of ,ale1  
boyle it with ,cloves1 ,mace and sliced 
,bread  into it1 then have ready beaten 
a pound of blanched ,almonds stamped in 
a  ,mortar with a little white-wine1    
then strain them out with a pint of     
white-wine1 thick your ,ale with it1    
sweeten it as you please1 and be  sure  
you skim the ,ale well when it boyles4  
,to make scalding ,cheese towards the   
latter end of ,may4    ,take your       
,evening ,milke and put it into ,boules1
 or ,earthen ,pans1 then in  the        
,morning1 fleet off the ,cream in a     
,boule by it selfe1 put the fleet       
,milke into a ,tub with the ,morning    
,milk1 then put in the nights ,cream1   
and stir it together1 and heat the      
,milk1 and put in the ,rennet2 as for   

ordinary new ,milk ,cheese1 it is to be 
made thick2 when the ,cheese is  come1  
gather the ,curd into a ,cheese-cloath1 
and set the ,whey on the fire  till it  
be seething hot1 put the ,cheese in a   
,cloth into a ,killar that  hath a wafle
 in the bottome1 and poure in the hot   
,whey1 then let out  that1 and put in   
more till your ,curd feele hard1 then   
break the ,curd  with your hands1 as    
small as you can1 and put an handfull of
 ,salt to it  then put it into the ,fat1
 thrune it at noon and at night1 and    
next day  put it into a ,trough where   
,cheese is salted every day1 and turne  
it as  long as any will enter1 then lay 
it on a ,table or ,shelfe all ,summer2  
if  you will have it mellow to eate     
within an yeare1 it must be laid in ,hay
  in the ,spring2 if to keep two yeares1
 let it dry on a ,shelfe out of the     
,wind all the next ,summer1 and in      
,winter lay them in ,hay a while1 or lay
  them close one to another2 ,i seldome 
lay any in ,hay1 ,i turne and rub  them 

with a rotten cloth especially when they
 are old1 once a week least  they rot4  
,to ,pickle ,purslaine4    ,take        
,purslaine1 stalks and all1 boyl them   
tender in faire ,water1 then  lay them  
drying upon linning ,cloaths1 then being
 dryed1 put them into  the ,galley-pots 
and cover them with wine ,vinegar mixt  
with ,salt1 and not  make the ,pickle so
 strong as for ,cucumbers4      ,,finis4
          ,,the ,,table ,,to the        
,compleat ,,cook4      ,to make a       
,posset the ,earle of ,arundels  way4   
,to boyle a ,capon larded with ,lemons4 
,to bake ,red ,deer4    ,to make fine   
,pancakes fryed without ,butter or      
,lard4    ,to dresse a ,pig the ,french 
manner4    ,to make a ,steak ,pye with a
 ,french ,pudding in  the ,pye4    ,an  
excellent way for dressing ,fish4    ,to
 ,fricate ,sheeps feet4    ,to ,fricate 
,calves ,chaldrons4    ,to ,fricate     
,campigneons4    ,to make buttered      
,loaves4    ,to marine ,carps1 ,mullet1 
,gormet1 ,rochet1 or  ,wale4    ,to make

 a ,calves ,chaldron ,pye4    ,to make a
 ,pudding of ,calves ,chaldron4    ,to  
make a ,banbury ,cake4    ,to make a    
,devonshire ,white ,pot4    ,to make    
,rice cream4    ,to make a very good    
,oxfordshire cake4    ,to make a        
,pompion ,pye4    ,to make the best     
,sausages4    ,to boyle fresh fish4     
,to make friters4    ,to make loaves of 
,cheese curd4    ,to make fine ,pyes    
after the ,french fashion4    ,a        
singular good receipt for making a      
,cake4    ,to make a great curd ,loafe4 
,to make buttered ,loaves of ,cheese    
curds4    ,to make ,cheese ,loaves4     
,to make ,puffe4    ,to make ,elder     
,vinegar4    ,to make good ,vinegar4    
,to make a collar of ,beefe4    ,to make
 an ,almond ,pudding4    ,to boyle      
,creame with ,french ,barly4    ,to make
 ,cheese cakes4    ,to make a quaking   
,pudding4    ,to pickle ,cucumbers4     
,to pickle broom buds4    ,to keep      
,quinces all the yeare4    ,to make a   
goosberry fool4    ,to make an ,oatmeale

 pudding4    ,to make a green ,pudding4 
,to make good ,sausages4    ,to make    
toasts4    ,a ,spanish cream4    ,to    
make clouted cream4    ,a good cream4   
,to make ,pyramids cream4    ,to make a 
sack cream4    ,to boyl ,pigeons4    ,to
 make an apple tansey4    ,a french     
barly cream4    ,to make a ,chicken or  
,pigeon ,pye4    ,to boyle a capon or   
hen4    ,to make bals of ,veal4    ,to  
make ,mrs4 ,shelleyes cake4    ,to make 
,almond ,jumbals4    ,to make cracknels4
    ,to pickle ,oysters4    ,to boyl    
cream with codlings4    ,to make the    
lady ,abergaveers ,cheese4    ,to dresse
 snails4    ,to boyl a rump of ,beefe   
after the ,french fashion4    ,an       
excellent way of dressing fish4    ,to  
make fritters of ,sheeps feet4    ,to   
make dry ,salmon calvert in the boyling4
    ,to make bisket bread4    ,to make  
an ,almond pudding4    ,to make an      
,almond caudle4    ,to make ,almond     
bread4    ,to make ,almond cakes4       
,master ,rudstones posset4    ,to boyle 

a capon with ,ranioles4    ,to make a   
bisque of carps4    ,to boyle a ,pike   
and an ,eele together4    ,to make an   
outlandish dish4    ,to make a ,portugal
 dish4    ,to dresse a dish of          
,hartichockes4    ,to dresse a ,fillet  
of ,veal the ,italian way4    ,to dresse
 soals4    ,to make furmity4    ,to make
 a patis or cabbage cream4    ,to make  
,pap4    ,to make ,spanish ,pap4    ,to 
poach ,eggs4    ,a pottage of beefe     
,pallats4    ,the ,jacobins pottage     
,to salt a ,goose4    ,a way of stewing 
,chickens or ,rabbets4    ,a pottage of 
,capons4    ,a ,carp pye4    ,to boyle  
,ducks after the ,french fashion4    ,to
 boyle a goose with sausages4    ,to fry
 ,chickens4    ,to make a battalia ,pye4
    ,to make a ,chicken pye4    ,to make
 a pye of a ,calves head4    ,to make   
,cream with ,snow4    ,to make minced   
,pyes4    ,to drye ,neates tongues4     
,to make jelly of harts horn4    ,to    
make ,chickens fat in four or five      
dayes4    ,to make ,angelot4    ,a      

,persian dish4    ,to roast a shoulder  
of ,mutton4    ,to roast a leg of       
,mutton to be eaten cold4    ,to roast  
,oysters4    ,to make a ,sack ,posset4  
,another    ,to make a ,sack ,posset    
without ,milk or  ,creame4    ,to make a
 stump pye4    ,to make ,mrs4 ,leed     
,cheese ,cakes4    ,to make taffaty     
tarts    ,to make fresh ,cheese    ,to  
make ,sugar ,cakes or ,jumballs    ,to  
hash a shoulder of ,mutton    ,to dresse
 ,flounders or ,plaice with ,garlick    
and ,mustard    ,a turkish dish    ,to  
dresse a ,pike    ,to dresse ,oysters   
,to dresse ,flounders    ,to dresse     
,snailes    ,to dresse pickle fish      
,to fricate beef ,pallats    ,a ,spanish
 ,olio    ,to make a ,spanish ,olio4    
,to make ,metheglin    ,to make a sallet
 of smelts    ,to roast a ,fillet ,beefe
    ,to make a sallet of a cold ,hen or 
,capon4    ,to stew ,mushrumps    ,the  
,lord ,conway his receipt for the       
makeing  of ,amber-puddings    ,to make 
a ,partridge tart    ,to keep venison   

all the yeare    ,to make ,brawn    ,to 
roast a ,pike    ,to sauce ,eeles    ,to
 make sausages without skins    ,to     
dresse a ,pike4    ,to dresse ,eeles    
,to boyle a pudding after the ,french   
fashion1    ,to make a fricate    ,to   
make a dish called ,olives    ,to make  
an ,olive ,pye    ,the ,countesse of    
,rutlands ,receipt of makeing  a rare   
,banbury ,cake    ,an excellent         
,syllabub    ,to sauce a ,pig    ,to    
make a ,virginia trout    ,to make a fat
 ,lamb of a ,pig4    ,to make ,rice     
pancakes    ,mrs4 ,dukes ,cakes4    ,to 
make fine ,pancakes4    ,to pot ,venison
    ,to make a ,marchpan to ice him     
,to make jelly the best manner    ,to   
make poor ,knights    ,to make          
,shrewsberry ,cakes    ,to make ,beefe  
like ,red ,deere to be eaten  ,cold     
,to make ,puffe    ,to make a hash of   
,chicken    ,to make an ,almond ,caudle 
,to make scalding ,cheese towards the   
latter end  of ,may    ,to pickle       
purslain      ,,finis4                  

,courteous ,,reader1 these ,books       
following are ,printed for ,nath4       
,brook1  and are to be sold at his ,shop
 at the ,angell in ,cornhill4           
99       99       99       99       99  
,excellent ,tracts in ,divinity1        
,controversies1 ,sermons1 ,devotions4   
,the ,catholique ,history collected and 
gathered out of ,scripture1  ,councels1 
and ,antient ,fathers1 in answer to ,dr4
 ,vanes ,lost ,sheep  returned home3 by 
,edward ,chesensale ,esq2 ,octavo4      
#b4 ,bishop ,morton on the ,sacrament1  
in ,folio4    #c4 ,the ,grand           
,sacriledge of the ,church of ,rome1 in 
taking away the  sacred ,cup from the   
,laity at the ,lords ,table2 by ,dr4    
,featly ,d4,d4  ,quarto4    #d4 ,the    
,quakers ,cause at second hearing1 being
 a full answer to their  ,tenets4    #e4
 ,re-assertion of ,grace3 ,vindiciae    
,evangelii1 or the ,vindication of  the 
,gospell3 a reply to ,mr4 ,anthony      
,burghess ,vindiciae ,legis1 and to     
,mr4 ,ruthford3 by ,robert ,town4    #f4

 ,anabptists anatomized and silenced3 or
 a dispute with ,master ,tombs1  by ,mr4
 ,j4 ,crag3 where all may receive cleare
 satisfaction in that  controversie1 the
 best extant4 ,octavo4    #g4 ,a        
,glimpse of ,divine ,light1 being an    
explication of some passages  exhibited 
to the ,commissioners of ,white ,hall   
for ,approbation of  ,publique          
,preachers1 against ,john ,harrison of  
,land ,chap4 ,lancash4    #h4 ,the      
,zealous ,magistrate3 a ,sermon by ,t4  
,threscos4 ,quarto4    #i4 ,new         
,jerusalam1 in a ,sermon for the society
 of ,astrologers1 ,quarto4  in the year 
#afea4    #aj4 ,divinity no enemy to    
,astrology3 ,a ,sermon for the society  
of  ,astrologers1 in the year #afec4 by 
,d4 ,thomas ,swadling4    #aa4          
,britannia ,rediviva1 a ,sermon before  
the ,judges1 ,august #afdh4 by  ,j ,shaw
 ,minister of ,hull4    #ab4 ,the       
,princess ,royal1 in a ,sermon before   
the ,judges1 ,march #bd4 by ,j  ,shaw4  
#ac4 ,judgement set1 and books opened1  

,religion tried whether it be of ,god   
or ,man1 in severall ,sermons3 by ,j    
,webster1 ,quarto4    #ad4 ,israels     
,redemption1 or the ,prophetical        
,history of our ,saviours  ,kingdome on 
,earth3 by ,k4 ,marton4    #ae4 ,the    
,cause and ,cure of ,ignorance1 ,error  
and ,prophaness3 or a more  hopefull way
 to ,grace and ,salvation3 by ,k4       
,young1 ,octavo4    #af4 ,a ,bridle for 
the ,times1 tending to still the        
murmuring1 to settle  the wavering1 to  
stay the wandring1 and to strengthen the
 fainting3 by  ,j ,brinsley of          
,yarmouth4    #ag4 ,comforts against the
 fear of death2 wherein are discovered  
severall  ,evidences of the work of     
,grace3 by ,j ,collins of ,norwich4     
#ah4 ,jacobs ,seed3 or1 the excellency  
of seeking ,god by prayer1 by ,jer      
,burroughs4    #ai4 ,the form of        
,practical ,divinity2 or1 the grounds of
 ,religion in a  ,chatechistical way1 by
 ,mr4 ,christopher ,love late minister  
of the  gospel3 a useful piece4    #bj4 

,heaven and ,earth shaken2 a ,treatice  
shewing how ,kings and ,princes1  their 
,governments are turned and changed1 by 
,j ,davis ,minister in  ,dover3         
admirably useful and seriously to be    
considered in these times4    #ba4 ,the 
,treasure of the ,soul2 wherein we are  
taught1 by dying to sin1 to  attain to  
the perfect love of ,god4    #bb4 ,a    
,treatise of ,contestation fit for these
 sad  troublesome times by  ,j4 ,hall   
,bishop of ,norwich4    #bc4 ,select    
thoughts3 or1 choice helps for a pious  
spirit1 beholding the  excellency of her
 ,lord ,jesus2 by ,j4 ,hall ,bishop of  
,norwich4    #bd4 ,the ,holy ,order1 or 
,fraternity of ,mourners in ,zion2 to   
which is  added1 ,songs in the night1 or
 chearfulness under afflictions2 by ,j4 
,hall ,bishop of ,norwich4    #be4 ,the 
,celestial ,lamp1 enlightening every    
distressed ,soul from the  depth of     
everlasting darkness2 by ,t4            
,fetisplace4      ,admirable and learned
 ,treatises of ,occult ,sciences in     

,philosophy1  ,magick1 ,astrology1      
,geomancy1 ,chymistry1 ,physiognomy1 and
 ,chyromancy4    #bf4 ,magick           
,astrology vindicated by ,h4 ,warren    
#bg4 ,lux ,veritatis1 ,judicall         
,astrology vindicated and demonology    
confuted2 by ,w4 ,ramsey ,gent4    #bh4 
,an ,introduction to the ,tentonick     
,philosophy2 being a determination  of  
the ,original of the ,soul3 by ,c4      
,hotham ,fellow of ,peter-,house in     
,cambridge4    #bi4 ,curnelius ,agrippa1
 his fourth book of ,occult ,philosophy1
 or  ,geomancy3 ,magical ,elements o    
,peter de ,abona1 the nature of         
,spirits3  made ,english by ,r ,turner4 
#cj4 ,paracelsus ,occult ,philosophy1 of
 the ,misteries of ,nature1 and his     
,secret ,alchimy4    #ca4 ,an           
,astrological ,discourse with           
,mathematical ,demonstrations2 proving  
the influence of the ,planets and fixed 
,stars upon ,elementary ,bodies3 by     
,sir ,chr4 ,heydon ,knight4    #cb4     
,merlinus ,anglicus ,junior2 the        

,english ,merlin revived3 or a          
,prediction upon the ,affairs of        
,christendome1 for the year #afdd1 by   
,w4  ,lilly4    #cc4 ,englands          
,prophetical ,merlin2 foretelling to all
 ,nations of ,europe1  till #affc4 the  
actions depending upon the influences of
 the  ,conjunction of ,saturn and       
,jupiter #afdb4 by ,w4 ,lilly4    #cd4  
,the ,starry messenger3 or an           
,interpretation of that strange         
apparition of three ,suns seen in       
,london1 the #ai of ,november #afdd1    
being the birthday of ,king ,charles3 by
 ,w4 ,lilly4    #ce4 ,the ,worlds       
,catastrophe3 or ,europes many          
,mutations1 untill #afff1 by  ,w4       
,lilly4    #cf4 ,an ,astrological       
,prediction of the ,occurrences in      
,england2 part of  the years #afdh1     
#afdi1 #afej4 by ,w4 ,lilly4    #cg4    
,monarchy or no ,monarchy in ,england3  
the ,prophesie of the white  ,king1     
,grebner his ,prophesie1 concerning     
,charles1 ,son of ,charles1  his        

greatness2 illustrated with several     
,hieroglyphicks3 by ,w4 ,lilly4    #ch4 
,annus ,tenebrosus1 or the ,dark ,year1 
or ,astrological ,judgements  upon two  
,lunary ,eclipses1 and one admirable    
,eclipse of the ,sun in  ,england #afeb4
 by ,w4 ,lilly4    #ci4 ,an easie and   
familiar ,method1 whereby to judge the  
effects depending  on ,eclipses3 by ,w4 
,lilly4    #dj4 ,supernatural ,sights   
and ,apparitions seen in ,london1 ,june 
#cj #afdd4  by ,w4 ,lilly3 as also all  
his ,works in a volumn4    #da4         
,catastrophe ,magnatum3 an ,ephemerides 
for the year #afeb4 by ,n4  ,culpeper4  
#db4 ,teratologia2 or1 a discovery of   
,gods ,wonders1 manifested by bloody    
raine and waters1 by ,i4,s4    #dc4     
,chyromancy2 or the ,art of divining by 
the lines egraven in the hand  of man1  
by dame nature in #ai4 ,genitures2 with 
a ,learned ,discourse of the  ,soul of  
the ,world2 by ,g4 ,wharton ,esq4       
#dd4 ,the admired piece of ,physiognomy1
 and ,chyromancy1 ,metoposcopy1 and     

,simmetricall ,proportions1 and ,signal 
moles of the ,body1 and  ,interpretation
 of ,dreams3 to which is added the art  
of ,memory1  illustrated with figures3  
by ,r4 ,sanders1 in ,folio4    #de4 ,the
 no less exquisite then admirable ,work1
 ,the atrum chemicum  ,britannicum2     
containing several ,poetical pieces of  
our famous ,english  ,philosophers1 who 
have written the ,hermitique ,mysteries 
in their own  antient ,language2        
faithfully collected into one ,volumn1  
with ,annotations  thereon3 by the      
,indefatigable ,industry of ,elias      
,ashmole ,esq2  illustrated with        
,figures4      ,excellent ,treatises in 
the ,mathematicks1 ,geometry of         
,arithmetick1  ,surveying1 and other    
,arts or ,mechannicks4    #df4 ,the     
incomparable ,treatise of ,tactometria1 
sev4 ,tetagmenometria2  or1 the         
,geometry of ,regulars1 practically     
proposed1 after a new and most          
expeditious manner1 7together with the  
,natural or ,vulgar1 by way of          

,mensural comparison7 and in the        
,solids1 not only in respect of         
,magnitude  or ,demension1 but also of  
,gravity or ,ponderosity1 according to  
any  ,metall assigned3 together with    
useful experiments of ,measures         
,weights1  observations on ,gauging1    
useful for those are practised in the   
,art  ,metricald3 by ,t4 ,wibard4       
#dg4 ,tectonicon1 shewing the exact     
measuring of all manner of ,land1       
,squares1 ,timber ,stone1 ,steeples1    
,pillars1 ,globes2 as also the making   
and  use of the ,carpenters ,rule c4 fit
 to be known by all ,surveyors1         
,land-meters1 ,joyners1 ,carpenters1 and
 ,masons3 by ,l4 ,digges4    #dh4 ,the  
unparalleld work for ease  expedition1  
instituted1 ,the exact  ,surveyor3 or1  
the whole ,art of ,surveying of ,land1  
shewing how to plot  all manner of      
,grounds1 whether small ,inclosures1    
,champain1 ,plain1  ,wood-,lands1 or    
,mountains1 by the ,plain ,table2 as    
also how to finde the  ,area1 or        

,content of any ,land1 to ,protect1     
,reduce or ,divide the same2 as  also to
 take the ,plot or ,cart1 to make a map 
of any ,manner1 whether  according to   
,rathburne1 or any other ,eminent       
,surveyors ,method3 a ,booke            
excellently useful for those that sell1 
purchase1 or are otherwise  employed    
about ,buildings2 by ,j4 ,eyre4    #di4 
,moor's ,arithmetick3 discovering the   
secrets of that ,art1 in ,number  and   
,species2 in two ,books1 the first      
teaching by precept and example1  the   
,operations in numbers1 whole and       
broken4 ,the ,rules of ,practice1       
,interest1 and performed in the more    
facil manner by ,decimals1 then         
hitherto hath been published2 the       
excellency and new practice and use of  
,logarithmes1 ,nepayres ,bones4 ,the    
second the great ,rule of ,algebra1  in 
,species1 resolving all ,arithmetical   
,questions by ,supposition4    #ej4 ,the
 golden ,treatise of ,arithmetick1      
,natural and ,artificial1 or  ,decimals2

 the ,theory  ,practice united in a     
simpathetical ,proportion1  betwixt     
lines and ,numbers1 in their ,quantities
 and ,qualities1 as in  respect of      
,form1 ,figure1 ,magnitude and          
,affection2 demonstrated by  ,geometry1 
illustrated by ,calculations1 and       
confirmed with variety of  ,examples in 
every ,species2 made compendious and    
easie for ,merchants1  ,citizens1       
,sea-men1 ,accomptants1 c4 by ,th4      
,wilsford ,corrector of the  last       
,edition of ,record4    #ea4            
,semigraphy1 or the ,art of             
,short-,writing1 as it hath been proved 
by  many hundreds in the ,city of       
,london1 and other places1 by them      
practised1 and acknowledged to be the   
easiest1 exactest1 and swiftest  method2
 the meanest capacity by the help of    
this ,book1 with a few hours  practice1 
may attaine to a perfection in this     
,art3 by ,jer4 ,rich ,author  and       
,teacher thereof1 dwelling in ,swithings
 ,lane in ,london4    #eb4 ,milk for    

,children2 a plain and easie method     
teaching to read and  write1 usefull for
 ,schools and ,families1 by ,l4 ,thomas1
 ,d4,d4    #ec4 ,the ,painting of the   
,ancients2 the ,history of the          
beginning1  progress1 and consummating  
of the practice of that noble ,art of   
,painting2 by ,f4 ,junius               
,excellent and approved ,treatises in   
,physick1 ,chyrurgery1  other more      
familiar ,experiments in ,cookery1      
,preserving1 c4    #ed4 ,culpeper's     
,semiatica uranica1 his ,astrological   
judgement of  ,diseases from the        
decumbiture of the sick1 much enlarged3 
the way and  manner of finding out the  
cause1 change1 and end of the ,disease2 
also  whether the sick be likely to live
 or dye1  the time when recovery or     
death is to be expected1 according to   
the judgement of ,hipocrates1 and       
,hermes ,trismegistus2 to which is added
 ,mr4 ,culpeper's censure of  ,urines4  
#ee4 ,culpeper's last ,legacy1 left to  
his ,wife for the publick good1  being  

the choicest and most profitable of     
those secrets in ,physick and           
,chyrurgery2 which whilst he lived1 were
 lockt up in his breast1 and  resolved  
never to be published till after his    
death4    #ef4 ,the ,yorkshire ,spaw2 or
 the virtue and use of that water in    
curing of  desperate diseases1 with     
directions and rules necessary to be    
considered  by all that repair thither4 
#eg4 ,most approved ,medicines and      
,remedies for the diseeses in the body  
of  ,man3 by ,a4 ,read ,dr4 in ,physick4
    #eh4 ,the ,art of ,simpling3 an     
introduction to the knowledg of         
gathering of  ,plants1 wherein1 the     
definitions1 divisions1 places1         
descriptions1  differences1 names1      
virtues1 times of gathering1 uses1      
tempratures of  them are compendiously  
discoursed of3 also a discovery of the  
lesser  ,world1 by ,w4 ,coles4    #ei4  
,adam in ,eden1 or ,natures ,paradise3  
the ,history of ,plants1 ,herbs  and    
,flowers1 with their several original   

names1 the places where they  grow1     
their descriptions and kindes1 their    
times of flourishing and  decreasing2 as
 also their several signatures1         
anatomical appropriations1  and         
particular physical virtues2 with       
necessary ,observations on the  seasons 
of planting and gathering of our        
,english plants4 ,a work  admirably     
useful for ,apothecaries1 ,chyrurgeons1 
and other ,ingenuous  persons1 who may  
in this ,herbal finde comprised all the 
,english physical  simples1 that ,gerard
 or ,parkinson1 in their two voluminous 
,herbals  have discoursed of1 even so as
 to be on emergent occasions their own  
physitians1 the ingredients being to be 
be had in their own fields   gardens1   
,published for the general good by ,w4  
,coles ,m4,d4    #fj4 ,the ,compleat    
,midwive's practice1 in the high        
weighty concernments  of the body of    
,mankinde3 or perfect ,rules derived    
from the experiences  and writings1 not 
onely of our ,english1 but the most     

accomplisht and  absolute practices of  
the ,french1 ,spanish1 ,italians1 and   
other ,nations2  so fitted for the      
weakest capacities1 that they may in a  
short time  attain to the knowledge of  
the whole art2 by ,dr4 ,t4,c4 with the  
advice  of others1 illustrated with     
,copper figures4    #fa4 ,the ,queens   
,closet opened3 incomparable secrets in 
,physick1  ,chyrurgery1 ,preserving1    
,candying1 and ,cookery2 as they were   
presented to  the queen by the most     
experienced persons of our times2 many  
whereof  were honour'd with her own     
practice4      ,elegant ,treatises in   
,humanity1 ,history1 ,romances1         
,poetry4    #fb1 ,times ,treasury1 or   
,academy1 for the accomplishment of the 
,english  ,gentry in ,arguments of      
,discourse1 ,habit1 ,fashion1           
,behaviour1 c4 all  summed up in        
,characters of ,honour3 by ,r4          
,brathwait1 ,esq4    #fc4 ,oedipus1 or  
the ,resolver of the secrets of love1   
and other natural  ,problemes1 by way of

 ,question and ,answer4    #fd4 ,the    
admirable and most impartial history of 
,new ,england1 of the  first plantation 
there1 in the year #afbh4 brought down  
to these times2  all the material       
passages performed there1 exactly       
related4    #fe4 ,the ,tears of the     
,indians3 the ,history of the bloody and
 most cruel  proceedings of the         
,spaniards in the ,islands of           
,hispaniola1 ,cuba1  ,jamaica1 ,mexico1 
,peru1 and other places of the ,west    
,indies2 in which to  the life1 are     
discovered the tyrannies of the         
,spaniards1 as also the  justnesse of   
our ,war so successfully managed against
 them4    #ff4 ,the illustrious         
,sheperdess4 ,the ,imperious ,brother3  
written  originally in ,spanish by that 
incomparable wit1 ,don ,john ,perez de  
,montalban2 translated at the request of
 the ,marchioness of  ,dorchester1 and  
the countess of ,strafford3 by ,e4,p4   
#fg4 ,the ,history of the ,golden ,ass1 
as also the ,loves of ,cupid and his    

,mistress ,psiche3 by ,l4 ,apulcius     
translated into ,english4    #fh4 ,the  
unfortunate ,mother3 a tragedy by ,t4,n4
    #fi4 ,the ,rebellion1 a ,comedy by  
,t4 ,rawlins4    #gj4 ,the tragedy of   
,messalina the insatiate ,roman         
,empress3 by ,n4  ,richards4    #ga4    
,the ,floating ,island3 a               
,trage-,comedy1 acted before the ,king1 
by the  students of ,christs-,church in 
,oxon2 by that renowned wit1 ,w4 ,strode
  the ,songs were set by ,mr4 ,henry    
,lawes4    #gb4 ,harvey's ,divine       
,poems3 the ,history of ,balaam1 of     
,jonah1 and of  ,st4 ,john the          
,evangelist4    #gc4 ,fons ,lachrymarum1
 or a ,fountain of ,tears2 the          
lamentations of the  ,prophet ,jeremiah 
in verse1 with an ,elegy on ,sir        
,charles ,lucas2 by  ,i4 ,quarles4      
#gd4 ,nocturnal ,lucubrations1 with     
other witty ,epigrams and ,epitaphs2 by 
,r4 ,chamberlain4    #ge4 ,the admirable
 ingenuous ,satyr against ,hypocrites4  
,poetical1 with several other accurately

 ingenious ,treatises1 lately  ,printed4
    #gf4 ,wits ,interpreter1 the        
,english ,parnassus3 or a sure ,guide to
 those  admirable accomplishments that  
compleat the ,english ,gentry1 in the   
most  acceptable qualifications of      
,discourse or ,writing4 ,an ,art of     
,logick1  accurate ,complements1        
,fancies1 and ,experiments1 ,poems1     
,poetical  ,fictions1 and ,all-a-,mode  
,letters by ,j4,c4    #gg4 ,wit and     
,drollery2 with other ,jovial ,poems3 by
 sir ,i4,m4,m4,l4,m4,s4,w4,d4    #gh4   
,sportive wit1 the ,muses ,merriment2 a 
,new ,sprint of ,drollery2 ,jovial      
,fancies1 c4    #gi4 ,the ,conveyancer  
of ,light1 or the ,compleat ,clerk1     
,scriviners ,guide2  being an exact     
draught of all ,presidents and          
,assurances now in use2 as  they were   
penned1 and perfected by diverse learned
 ,judges1 eminent  ,lawyers1  great     
,conveyancers1 both ancient and modern3 
whereunto is  added a ,concordance from 
,k4 ,rich #c4 to this present4    #hj4  

,themis ,aurea1 ,the ,daws of the       
,fraternity of the ,rosie ,cross2 in    
which the occult secrets of their       
,philosophical ,notions are brought to  
light3 written by ,count ,mayerus1 and  
now ,englisht by ,t4,h4    #hb4 ,the    
,iron ,rod put into the ,lord           
,protectors hand2 a phrophetical        
,treatise4    #hc4 ,medicina magica     
tamen ,physica2 ,magical but ,natural   
,physick3  containing the general cures 
of infirmities and diseases belonging to
  the bodies of men1 as also to other   
animals and domistick creatures1 by  way
 of ,transplantation3 with a description
 of the most excellent ,cordial  out of 
,gold2 by ,sam4 ,boulton of ,salop4     
#hd4 ,i4 ,tradiscan's ,rareties1        
published by himself4    #he4 ,the      
proceedings of the high ,court of       
,justice against the late ,king         
,charles1 with his ,speech upon the     
,scaffold1 and other proceedings1  ,jan4
 #cj1 #afdh4    #hf4 ,the perfect ,cook2
 a right ,method in the ,art of         

,cookery1 whether for  ,pastery1 or all 
other manner af ,all-a-mode ,kick shaws2
 with the most  refined ways of dressing
 of ,flesh1 ,fowl1 or ,fish2 making of  
the most  poinant ,sawces1 whether after
 the ,french or ,english manner1        
together  with fifty five ways of       
dressing of ,eggs2 by ,m4 ,m4           
,admirable usefull ,treatises ,newly    
,printed4    #hg4 ,the ,expert ,doctors 
,dispensatory3 the whole ,art of        
,phisick restored  to ,practise3 the    
,apothecaries ,shop1 and ,chyrurgeons   
,closet opened2 with  a ,survey1 as also
 a ,correction of most ,dispensatories  
now extant1 with a  ,judicious ,cencure 
of their defects2  a supply of what they
 are  deficient in3 together with a     
learned account of the virtues and      
quantities1 and uses of ,simples1 and   
,compounds2 with the ,symptoms of       
,diseases2 as also prescriptions for    
their several cures3 by that  renowned  
,p4 ,morellus ,physician to the ,king of
 ,france2 a work for the  order1        

usefulness1 and plainness of the        
,method1 not to be parallel'd by  any   
,dispensatory1 in what ,language soever4
    #hh4 ,cabinet of ,jewels1 ,mans     
,misery1 ,gods ,mercy1 ,christs         
,treasury1 c4 ,in  eight ,sermons2 with 
an ,appendix of the nature of ,tithes   
under the  ,gospel2 with an expediency  
of ,marriage in ,publique ,assemblies1  
by ,i4  ,crag ,minister of the ,gospel4 
#hi4 ,natures ,secrets2 or the admirable
 and wonderful ,history of the          
generation of ,meteors2 discribing the  
,temperatures of the ,elements1 the     
heights1 magnitudes1 and influences of  
,stars2 the causes of ,comets1          
,earthquakes1 ,deluges1 ,epidemical     
,diseases and ,prodigies of precedent   
times1 with presages of the weather1 and
 ,descriptions of the  ,weather-glass3  
by ,t4 ,wilsford4    #ij4 ,the          
,mysteries of ,love and ,eloquence2 or  
the ,arts of ,wooing and                
,complementing2 as they are managed in  
the ,spring ,garden1 ,hide-,park1 the   

,new ,exchange1 and other ,eminent      
,places4 ,a work in which are drawn to  
the ,life and ,deportments of the most  
,accomplisht ,persons2 the ,mode of     
their ,courtly ,entertainments1         
,treatment of their ,ladies at ,balls1  
their  accustomed ,sports1 ,drolls      
,fancies2 the witchcrafts of their      
perswasive  language1 in their          
approaches1 or other more secret        
dispatches1 c4 by  ,e4,p4    #ia4       
,helmont disguised2 or the vulgar errors
 of imperical and unskilful  practicers 
of ,physick confuted2 more especially as
 they concern the  cures of ,feavers1   
the ,stone1 the ,plague1 and some other 
,diseases by way  of ,dialogue2 in which
 the chief rarities of ,physick are     
admirably  discoursed by ,i4,t4         
,books in the ,press1 and ready for     
,printing4    #a4 ,the ,scales of       
,commerce and ,trade3 by ,t4 ,wilsford4 
#b4 ,geometry demonstrated by ,lines    
,numbers2 from thence1 ,astronomy1      
,cosmgraphy1 and ,navigation proved and 

delineated by the ,doctrine of  ,plane  
and ,spherical ,trangles3 by ,t4        
,wilsford4    #c4 ,the ,english ,annals1
 from the ,invasion made by ,julius     
,cesar to these  times3 by ,t4          
,wilsford4    #d4 ,the ,fool tranformed3
 a ,comedy4    #e4 ,the ,history of     
,lewis the ,eleventh ,king of ,france3 a
 ,trage-,comedy4    #f4 ,the chast woman
 against her will3 a ,comedy4    #g4    
,the ,tooth-,drawer3 a ,comedy4    #h4  
,honour in the end3 a ,comedy4    #i4   
,the ,tell ,tale3 a ,comedy    #aj4 ,the
 ,history of ,donquixiot1 or the ,knight
 of the illfavour'd ,face3  a ,comedy4  
#aa4 ,the fair ,spanish ,captive3 a     
,trage-,comedy4    #ab4 ,sir ,kenelm    
,digby  other persons of ,honour1 their 
rare and  incomparable secrets of       
,physick1 ,chyrurgery1 ,cookery1        
,preserving1  ,conserving1 ,candying1   
distilling of ,waters1 extraction of    
,oyls1  compounding of the costliest    
,perfumes1 with other admirable         
,inventions1  and select ,experiments1  

as they offered themselves to their     
,observations1 whether here or in       
,forrein ,countreys4    #ac4 ,the so    
much desired  deeply learned ,commentary
 on ,psalme #ae4 by  that reverend and  
eminent ,divine ,mr4 ,christopher       
,carthwright ,minister  of the ,gospel  
in ,york4    #ad4 ,the ,soul's ,cordial 
in two treatises1 the first teaching how
 to be  eased of the guilt of sin1 the  
second1 discovering advantages by       
,christs  ascention3 by that faithful   
labourer in the ,lord's vineyard ,mr4   
,christopher ,love1 late ,parson of     
,laurance ,jury3 the third volumn4      
#ae4 ,jacobs seed1 the excellency of    
seeking ,god by prayer1 by the late     
reverend divine ,i4 ,burroughs4    #af4 
,the ,saints ,tombe-,stone3 or the      
,remains of the ,blessed3 ,a plain      
,narrative of some remarkable passages1 
in the ,holy ,life1  ,happy ,death1  of 
,mrs4 ,dorothy ,shaw1 wife of ,mr4 ,john
 ,shaw ,preacher of the ,gospel  at     
,kingston on ,hull collected by her     

dearest friends especially for  her     
sorrowful ,husband and six ,daughters   
consolation and invitation4    #ag4 ,the
 ,accomplisht ,cook1 the mistery of the 
whole art of ,cookery1  revealed in a   
more easie and perfect method then hath 
been publisht in  any language3 ,expert 
and ready wayes for the dressing of     
flesh1 fowl and  fish1 the raising of   
pastes1 the best directions for all     
manner of  ,kickshaws and the most      
poinant ,sauces1 with the termes of     
,carveing and  ,sewing3 the ,bills of   
fare1 an exact account of all dishes for
 the  season1 with other ,all-a-mode    
curiosities1 together with the lively   
illustrations of such necessary figures1
 as are referred to practise3  approoved
 by the many years experience and       
carefull industry of ,robert  ,may1 in  
the time of his attendance on several   
persons of honor4    #ah4 ,the exquisite
 letters of ,mr4 ,robert ,loveday1 the  
late admired  ,translater of the volumes
 of the famed ,romance ,cleopatra1 for  

the  perpetrating of his memory1        
publisht by his dear brother ,mr4 ,a4,l4
    #ai4 ,the new world of ,english     
words1 or a general ,dictionary         
containing  the ,termes1 ,dignities1    
,definitions1 and perfect               
interpretations of the  proper          
significations of hard ,english words   
throughout the ,arts and  ,sciences1    
,liberal or ,mechannick1 as also all    
other subjects that are  useful or      
appertain to the ,language of our       
,nation1 by ,i4,t4  others in  ,folio4  
,,finis4