,unless otherwise noted1 spelling and punctuation are unchanged4 ,errors are listed at the end of the text4 ,,the ,accomplisht ,cook1 ,,or ,,the ,,art ,,mystery ,,of ,,cookery4 ,wherein the whole ,,art is revealed in a more easie and perfect ,method1 than hath been publisht in any language4 ,expert and ready ,ways for the ,dressing of all ,sorts of ,,flesh1 ,,fowl1 and ,,fish1 with variety of ,,sauces proper for each of them2 and how to raise all manner of ,pastes2 the best ,directions for all sorts of ,kickshaws1 also the ,terms of ,,carving and ,,sewing4 ,an exact account of all ,dishes for all ,seasons of the ,year1 with other ,a-la-mode ,curiosities4 ,the ,fifth ,edition1 with large ,additions throughout the whole work3 besides two hundred ,figures of several ,forms for all manner of bak'd ,meats1 7either ,flesh1 or ,fish7 as1 ,pyes ,tarts1 ,custards2 ,cheesecakes1 and ,florentines1 placed in ,tables1 and directed to the ,pages they appertain to4 ,approved by the fifty five ,years ,experience and ,industry of ,,robert ,,may2 in his ,attendance on several ,persons of great ,honour4 ,london1 ,printed for ,obadiah ,blagrave at the ,bear and ,star in ,st4 ,pauls ,church-,yard1 #afhe4 99 99 99 99 99 99 99 99 99 ,,contents ,added by transcriber using author's section headings4 ,directions for the order of carving ,fowl4 ,bills of ,fare for every ,season in the ,year ,,section ,i3 ,perfect ,directions for the ,a-la-mode ,ways of dressing all manner of ,boyled ,meats1 with their several sauces1 c4 ,to make several sorts of ,puddings4 ,sheeps ,haggas ,puddings4 ,to make any kind of sausages4 ,to make all manner of ,hashes4 ,pottages4 ,divers made ,dishes or ,capilotado's4 ,,section ,,ii3 ,an hundred and twelve excellent wayes for the dressing of ,beef4 ,,section ,,iii3 ,the ,a-la-mode ways of dressing the ,heads of any ,beasts4 ,,section ,,iv3 ,the rarest ,ways of dressing of all manner of ,roast ,meats1 either of ,flesh or ,fowl1 by ,sea or land1 with their ,sauces that properly belong to them4 ,,section ,v3 ,the best way of making all manner of ,sallets4 ,,section ,,vi3 ,to make all manner of ,carbonadoes1 either of ,flesh or ,fowl2 as also all manner of fried ,meats of ,flesh1 ,collops and ,eggs1 with the most exquisite way of making ,pancakes1 ,fritters1 and ,tansies4 ,,section ,,vii3 ,the most ,excellent ,ways of making ,all sorts of ,puddings4 ,,section ,,viii3 ,the rarest ,ways of making all manner of ,souces and ,jellies4 ,,section ,,ix3 ,the best way of making all manner of baked ,meats4 ,,section ,x3 ,to bake all manner of ,curneld ,fruits in ,pyes1 ,tarts1 or made ,dishes1 raw or preserved1 as ,quinces1 ,warden1 ,pears1 ,pippins1 c4 ,,section ,,xi3 ,to make all manner of made ,dishes1 with or without ,paste4 ,,section ,,xii3 ,to make all manner of ,creams1 ,sack-,possets1 ,sillabubs1 ,blamangers1 ,white-,pots1 ,fools1 ,wassels1 c4 ,,section ,,xiii3 ,the ,first ,section for dressing of ,fish4 ,shewing divers ways1 and the most excellent1 for ,dressing of ,carps1 either ,boiled1 ,stewed1 ,broiled1 ,roasted1 or ,baked1 c4 ,,section ,,xiv3 ,the ,second ,section of ,fish4 ,shewing the most ,excellent ,ways of ,dressing of ,pikes4 ,,section ,,xv3 ,the ,third ,section for dressing of ,fish4 ,the most excellent ways of ,dressing ,salmon1 ,bace1 or ,mullet4 ,,section ,,xvi3 ,the fourth ,section for dressing of ,fish4 ,shewing the exactest ways of dressing ,turbut1 ,plaice1 ,flounders1 and ,lampry4 ,,section ,,xvii3 ,the ,fifth ,section of ,fish4 ,shewing the best way to ,dress ,eels1 ,conger1 ,lump1 and ,soals4 ,,section ,,xviii3 ,the ,sixth ,section of ,fish4 ,the ,a-la-mode ways of ,dressing and ,ordering of ,sturgeon4 ,,section ,,xix3 ,the ,seventh ,section of ,fish4 ,shewing the exactest ,ways of ,dressing all manner of ,shell-,fish4 ,,section ,,xx3 ,to make all manner of ,pottages for ,fish-,days4 ,,section ,,xxi3 ,the exactest ,ways for the ,dressing of ,eggs4 ,,section ,,xxii3 ,the best ,ways for the ,dressing of ,artichocks4 ,,section ,,xxiii3 ,shewing the best way of making ,diet for the ,sick4 ,,section ,,xxiv3 ,excellent ,ways for ,feeding of ,poultrey4 ,index ,,the ,,table ,publisher's ,advertising 99 99 99 99 99 99 99 99 99 ,to the ,right ,honourable my ,lord ,montague1 ,my ,lord ,lumley1 and my ,lord ,dormer2 and to the ,right worshipful ,sir ,kenelme ,digby1 so well known to this ,nation for their ,admired ,hospitalities4 ,right ,honourable1 and ,right ,worshipful1 ,he is an ,alien1 a meer ,stranger in ,england1 that hath not been acquainted with your generous ,house-keepings2 for my own part my more particular tyes of service to you my ,honoured ,lords1 have built me up to the height of this ,experience1 for which this ,book now at last dares appear to the ,world2 those times which ,i tended upon your ,honours were those ,golden ,days of ,peace and ,hospitality when you enjoyed your own1 so as to entertain and releive others4 ,right ,honourable1 and ,right ,worshipful1 ,i have not only been an eye-witness1 but interested by my attendance2 so as that ,i may justly acknowledge those ,triumphs and magnificent ,trophies of ,cookery that have adorned your ,tables2 nor can ,i but confess to the world1 except ,i should be ,guilty of the highest ,ingratitude1 that the only structure of this my ,art and knowledge1 ,i owed to your costs1 generous and inimitable ,epences2 thus not only ,i have derived my experience1 but your ,country hath reapt the ,plenty of your ,humanity and charitable ,bounties4 ,right ,honourable1 and ,right ,worshipful1 ,hospitality which was once a ,relique of the ,gentry1 and a known ,cognizance to all ancient ,houses1 hath lost her ,title through the unhappy and ,cruel ,disturbances of these ,times1 she is now reposing of her lately so alarmed ,head on your beds of ,honour3 ,in the mean space that our ,english ,world may know the ,mecna's and ,patrons of this ,generous ,art1 ,i have exposed this ,volume to the ,publick1 under the ,tuition of your ,names2 at whose ,feet ,i prostrate these ,endeavours1 and shall for ever remain ,your most humble devoted ,servant4 ,,robert ,,may4 ,from ,soleby in ,leicestershire1 ,september #bi4 #afhd4 ,to the ,master ,cooks1 and to such young ,practitioners of the ,art of ,cookery1 to whom this ,book may be useful4 ,to you first1 most worthy ,artists1 ,i acknowledg one of the chief ,motives that made me to adventure this ,volume to your ,censures1 hath been to testifie my gratitude to your experienced ,society2 nor could ,i omit to direct it to you1 as it hath been my ambition1 that you should be sensible of my ,proficiency of ,endeavours in this ,art4 ,to all honest well intending ,men of our ,profession1 or others1 this ,book cannot but be acceptable1 as it plainly and profitably discovers the ,mystery of the whole ,art2 for which1 though ,i may be envied by some that only value their private ,interests above ,posterity1 and the publick good1 yet ,god and my own ,conscience would not permit me to bury these my ,experiences with my ,silver ,hairs in the ,grave3 and that more especially1 as the advantages of my ,education hath raised me above the ,ambitions of others1 in the converse ,i have had with other ,nations1 who in this ,art fall short of what ,i have known experimented by you my worthy ,country men4 ,howsoever1 the ,french by their ,insinuations1 not without enough of ,ignorance1 have bewitcht some of the ,gallants of our ,nation with ,epigram ,dishes1 smoakt rather than drest1 so strangely to captivate the ,gusto1 their ,mushroom'd ,experiences for ,sauce rather than ,diet1 for the generality howsoever called ,a-la-mode1 not worthy of being taken notice on4 ,as ,i live in ,france1 and had the ,language and have been an eye-witness of their ,cookeries as well1 as a ,peruser of their ,manuscripts1 and ,printed ,authors whatsoever ,i found good in them1 ,i have inserted in this ,volume4 ,i do acknowledg my self not to be a little beholding to the ,italian and ,spanish ,treatises2 though without my fosterage1 and bringing up under the ,generosities and ,bounties of my ,noble ,patrons and ,masters1 ,i could never have arrived to this ,experience4 ,to be confined and limited to the narrowness of a ,purse1 is to want the ,materials from which the ,artist must gain his knowledge4 ,those ,honourable ,persons1 my ,lord ,lumley1 and others1 with whom ,i have spent a part of my time1 were such whose generous cost never weighed the ,expence1 so that they might arrive to that right and high esteem they had of their ,gusto's4 ,whosoever peruses this ,volume shall find it amply exemplified in ,dishes of such high prices1 which only these ,noblesses ,hospitalities did reach to3 ,i should have sinned against their 7to be perpetuated7 ,bounties1 if ,i had not set down their several varieties1 that the ,reader might be as well acquainted with what is extraordinary1 as what is ordinary in this ,art2 as ,i am truly sensible1 that some of those things that ,i have set down will amaze a not thorow-paced ,reader in the ,art of ,cookery1 as they are ,delicates1 never till this time made known to the ,world4 ,fellow ,cooks1 that ,i might give a testimony to my ,countrey of the laudableness of our ,profession1 that ,i might encourage young ,undertakers to make a ,progress in the ,practice of this ,art1 ,i have laid open these ,experiences1 as ,i was most unwilling to hide my ,talent1 but have ever endeavoured to do good to others2 ,i acknowledge that there hath already been several ,books publisht1 and amongst the rest some out of the ,french1 for ought ,i could perceive to very little purpose1 empty and unprofitable ,treatises1 of as little use as some ,niggards ,kitchens1 which the ,reader in respect of the confusion of the ,method1 or barrenness of those ,authors experience1 hath rather been puzled then profited by2 as those already extant ,authors have trac't but one common beaten ,road1 repeating for the main what others have in the same homely manner done before them3 ,it hath been my task to denote some new ,faculty or ,science1 that others have not yet discovered2 this the ,reader will quickly discern by those new ,terms of ,art which he shall meet withal throughout this whole ,volume4 ,some things ,i have inserted of ,carving and ,sewing that ,i might demonstrate the whole ,art4 ,in the contrivance of these my labours1 ,i have so managed them for the general good1 that those whose ,purses cannot reach to the cost of rich ,dishes1 ,i have descended to their meaner ,expences1 that they may give1 though upon a sudden ,treatment1 to their ,kindred1 ,friends1 ,allies and ,acquaintance1 a handsome and relishing entertainment in all seasons of the year1 though at some distance from ,towns or ,villages4 ,nor have my serious considerations been wanting amongst direction for ,diet how to order what belongs to the sick1 as well as to those that are in health2 and withal my care hath been such1 that in this ,book as in a ,closet1 is contained all such ,secrets as relate to ,preserving1 ,conserving1 ,candying1 ,distilling1 and such rare varieties as they are most concern'd in the best husbandring and huswifering of them4 ,nor is there any ,book except that of the ,queens ,closet1 which was so enricht with ,receipts presented to her ,majesty1 as yet that ,i ever saw in any ,language1 that ever contained so many profitable ,experiences1 as in this ,volume3 in all which the ,reader shall find most of the ,compositions1 and mixtures easie to be prepared1 most pleasing to the ,palate1 and not too chargeable to the ,purse2 since you are at liberty to employ as much or as little therein as you please4 ,in this ,edition ,i have enlarged the whole ,work2 and there is added two hundred several ,figures of all sorts of ,pies1 ,tarts1 ,custards1 ,cheesecakes1 c4 more than was in the former3 ,you will find them in ,tables directed to the ,folio they have relation to2 there being such variety of ,forms1 the ,artists may use which of them they please4 ,it is impossible for any ,author to please all ,people1 no more than the best ,cook can fancy their ,palats whose ,mouths are always out of taste4 ,as for those who make it their business to hide their ,candle under a ,bushel1 to do only good to themselves1 and not to others1 such as will curse me for revealing the ,secrets of this ,art1 ,i value the discharge of my own ,conscience1 in doing ,good1 above all their malice2 protesting to the whole world1 that ,i have not concealed any material ,secret of above my fifty and five years ,experience2 my ,father being a ,cook under whom in my ,child-hood ,i was bred up in this ,art4 ,to conclude1 the diligent ,peruser of this ,volume gains that in a small time 7as to the ,theory7 which an ,apprenticeship with some ,masters could never have taught them4 ,i have no more to do1 but to desire of ,god a blessing upon these my ,endeavours2 and remain4 ,yours in the most ingenious ways of ,friendship1 ,,robert ,,may4 ,sholeby in ,leicestershire1 ,sept4 #cj4 #affd4 ,a short ,narrative of some ,passages of the ,authors ,life4 ,for the better knowledge of the worth of this ,book1 though it be not usual1 the ,author being living1 it will not be amiss to acquaint the ,reader with a breif account of some passages of his ,life1 as also the eminent ,persons 7renowned for their ,house-keeping7 whom he hath served through the whole series of his ,life2 for as the growth of ,children argue the strength of the ,parents1 so doth the judgment and abilities of the ,artist conduce to the making and goodness of the ,work3 now that such great knowledge in this commendable ,art was not gained but by long experience1 practise1 and converse with the most able men in their times1 the ,reader in this breif ,narrative may be informed by what steps and degrees he ascended to the same4 ,he was born in the year of our ,lord #aehh4 ,his ,father being one of the ablest ,cooks in his time1 and his first ,tutor in the knowledge and practice of ,cookery2 under whom having attained to some perfection in this ,art1 the old ,lady ,dormer sent him over into ,france1 where he continued five years1 being in the ,family of a noble ,peer1 and first ,president of ,paris2 where he gained not only the ,french ,tongue but also bettered his ,knowledge in his ,cookery1 and returning again into ,england1 was bound an ,apprentice in ,london to ,mr4 ,arthur ,hollinsworth in ,newgate ,market1 one of the ablest ,work-men in ,london1 ,cook to the ,grocers ,hall and ,star ,chamber4 ,his ,apprentiship being out1 the ,lady ,dormer sent for him to be her ,cook under ,father 7who then served that ,honourable ,lady7 where were four ,cooks more1 such ,noble ,houses were then kept1 the glory of that1 and the shame of this present ,age2 then were those ,golden ,days wherein were practised the ,triumphs and ,trophies of ,cookery2 then was ,hospitality esteemed1 ,neighbourhood preserved1 the ,poor cherished1 and ,god honoured2 then was ,religion less talkt on1 and more practised2 then was ,atheism ,schism less in fashion3 then did men strive to be good1 rather then to seem so4 ,here he continued till the ,lady ,dormer died1 and then went again to ,london1 and served the ,lord ,castlehaven1 after that the ,lord ,lumley1 that great lover and knower of ,art1 who wanted no knowledge in the discerning this mystery2 next the ,lord ,montague in ,sussex2 and at the beginning of these wars1 the ,countess of ,kent1 then ,mr4 ,nevel of ,crissen ,temple in ,essex1 whose ,ancestors the ,smiths 7of whom he is descended7 were the greatest maintainers of ,hospitality in all those parts2 nor doth the present ,m4 ,nevel degenerate from their laudable examples4 ,divers other ,persons of like esteem and quality hath he served2 as the ,lord ,rivers1 ,mr4 ,john ,ashburnam of the ,bed-,chambers1 ,dr4 ,steed in ,kent1 ,sir ,thomas ,stiles of ,drury ,lane in ,london1 ,sir ,marmaduke ,constable in ,york-shire1 ,sir ,charles ,lucas2 and lastly the ,right ,honourable the ,lady ,englefield1 where he now liveth4 ,thus have ,i given you a breif account of his ,life1 ,i shall next tell you in what high esteem this noble ,art was with the ,ancient ,romans3 ,plutarch reports1 that ,lucullus his ordinary diet was fine dainty dishes1 with works of pastry1 banketting dishes1 and fruit curiously wrought and prepared2 that1 his ,table might be furnished with choice of varieties1 7as the noble ,lord ,lumley did7 that he kept and nourished all manner of ,fowl all the year long4 ,to this purpose he telleth us a story how ,pompey being sick1 the ,physitians willed him to eat a ,thrush1 and it being said there was none to be had2 because it was then ,summer2 it was answered they might have them at ,lucullus's house who kept both ,thrushes and all manner of ,fowl1 all the year long4 ,this ,lucullus was for his ,hospitality so esteemed in ,rome1 that there was no talk1 but of his ,noble ,house-keeping4 ,the said ,plutarch reports how ,cicero and ,pompey inviting themselves to sup with him1 they would not let him speak with his men to provide any thing more then ordinary2 but he telling them he would sup in ,apollo1 7a ,chamber so named1 and every ,chamber proportioned their expences7 he by this wile beguil'd them1 and a supper was made ready estimated at fifty thousand pence1 every ,roman penny being seven pence half penny ,english money2 a vast sum for that ,age1 before the ,indies had overflowed ,europe4 ,but ,i have too far digressed from the ,author of whom ,i might speak much more as in relation to his ,person and abilities1 but who will cry out the ,sun shines8 this already said is enough to satisfie any but the malicious1 who are the greatest enemies to all honest endeavours4 ,homer had his ,zoilus1 and ,virgil his ,bavius2 the best ,wits have had their detractors1 and the greatest ,artists have been maligned2 the best on't is1 such ,works as these outlive their ,authors with an honurable respect of ,posterity1 whilst envious ,criticks never survive their own happiness1 their ,lives going out like the snuff of a ,candle4 ,w4 ,w4 ,triumphs and ,trophies in ,cookery1 to be used at ,festival ,times1 as ,twelfth-day1 c4 ,make the likeness of a ,ship in ,paste-board1 with ,flags and ,streamers1 the ,guns belonging to it of ,kickses1 bind them about with packthread1 and cover them with close paste proportionable to the fashion of a ,cannon with ,carriages1 lay them in places convenient as you see them in ,ships of war1 with such holes and trains of powder that they may all take ,fire2 ,place your ,ship firm in the great ,charger2 then make a salt round about it1 and stick therein egg-shells full of sweet water1 you may by a great ,pin take all the meat out of the egg by blowing1 and then fill it up with the rose-water1 then in another ,charger have the proportion of a ,stag made of course paste1 with a broad ,arrow in the side of him1 and his body filled up with claret-wine2 in another ,charger at the end of the ,stag have the proportion of a ,castle with ,battlements1 ,portcullices1 ,gates and ,draw-,bridges made of ,past-board1 the ,guns and ,kickses1 and covered with course paste as the former2 place it at a distance from the ship to fire at each other4 ,the ,stag being placed betwixt them with egg shells full of sweet water 7as before7 placed in salt4 ,at each side of the ,charger wherein is the ,stag1 place a ,pye made of course paste1 in one of which let there be some live ,frogs1 in each other some live ,birds2 make these ,pyes of course ,paste filled with bran1 and yellowed over with saffron or the yolks of eggs1 guild them over in spots1 as also the ,stag1 the ,ship1 and ,castle2 bake them1 and place them with guilt bay-leaves on turrets and tunnels of the ,castle and ,pyes2 being baked1 make a hole in the bottom of your pyes1 take out the bran1 put in your ,frogs1 and ,birds1 and close up the holes with the same course paste1 then cut the ,lids neatly up2 ,to be taken off the ,tunnels2 being all placed in order upon the ,table1 before you fire the trains of powder1 order it so that some of the ,ladies may be perswaded to pluck the ,arrow out of the ,stag1 then will the ,claret-wine follow1 as blood that runneth out of a wound4 ,this being done with admiration to the beholders1 after some short pause1 fire the train of the ,castle1 that the pieces all of one side may go off1 then fire the ,trains1 of one side of the ,ship as in a battel2 next turn the ,chargers2 and by degrees fire the trains of each other side as before4 ,this done to sweeten the stink of powder1 let the ,ladies take the egg-shells full of sweet waters and throw them at each other4 ,all dangers being seemingly over1 by this time you may suppose they will desire to see what is in the pyes2 where lifting first the lid off one pye1 out skip some ,frogs1 which make the ,ladies to skip and shreek2 next after the other pye1 whence come out the ,birds1 who by a natural instinct flying in the light1 will put out the ,candles2 so that what with the flying ,birds and skipping ,frogs1 the one above1 the other beneath1 will cause much delight and pleasure to the whole company3 at length the ,candles are lighted1 and a banquet brought in1 the ,musick sounds1 and every one with much delight and content rehearses their actions in the former passages4 ,these were formerly the delight of the ,nobility1 before good ,house-keeping had left ,england1 and the ,sword really acted that which was only counterfeited in such honest and laudable ,exercises as these4 ,decoration ,on the ,unparalell'd ,piece of ,mr4 ,may ,his ,cookery4 ,see here a work set forth of such perfection1 ,will praise it self1 and doth not beg protection ,from flatter'd greatness4 ,industry and pains ,for gen'ral good1 his aim1 his ,countrey gains2 ,which ought respect him4 ,a good ,english ,cook1 ,excellent ,modish ,monsieurs1 and that ,book ,call'd ,perfect ,cook1 ,merete's ,pastery ,translated1 looks like old hang'd ,tapistry1 ,the wrong side outwards3 so ,monsieur adieu1 ,i'm for our ,native ,mays ,works rare and new1 ,who with ,antique could have prepar'd and drest ,the ,nations quondam grand ,imperial ,feast1 ,which that thrice ,crown'd ,third ,edward did ordain ,for his high ,order1 and their ,noble ,train1 ,whereon ,st4 ,george his famous ,day was seen1 ,a ,court on ,earth that did all ,courts out-shine4 ,and how all ,rarities and ,cates might be ,order'd for a ,renown'd ,solemnity1 ,learn of this ,cook1 who with judgment1 and reason1 ,teacheth for every ,time1 each thing its true ,season2 ,making his ,compounds with such harmony1 ,taste shall not charge with superiority ,of ,pepper1 ,salt1 or ,spice1 by the best ,pallat1 ,or any one ,herb in his broths or ,sallat4 ,where ,temperance and ,discretion guides his deeds2 ,satis his ,motto1 where nothing exceeds4 ,or ought to wast1 for there's good ,husbandry ,to be observ'd1 as ,art in ,cookery4 ,which of the ,mathematicks doth pertake1 ,geometry proportions when they bake4 ,who can in paste erect 7of finest flour7 ,a compleat ,fort1 a ,castle1 or a ,tower4 ,a ,city ,custard doth so subtly wind1 ,that should ,truth seek1 she'd scarce all corners find2 ,platform of ,sconces1 that might ,souldiers teach1 ,to fortifie by works as well as ,preach4 ,i'le say no more2 for as ,i am a sinner1 ,i've wrought my self a stomach to a dinner4 ,inviting ,poets not to tantalize1 ,but feast1 7not surfeit7 here their ,fantasies4 ,james ,parry4 ,to the ,reader of 7my very loving ,friend7 ,mr4 ,robert ,may his incomparable ,book of ,cookery4 ,see here's a ,book set forth with such things in't1 ,as former ,ages never saw in ,print2 ,something ,i'de write in praise on't1 but the ,pen1 ,of ,famous ,cleaveland1 or renowned ,ben1 ,if unintomb'd might give this ,book its due1 ,by their high strains1 and keep it always new4 ,but ,i whose ruder ,stile could never clime1 ,or step beyond a home-bred ,country ,rhime1 ,must not attempt it3 only this ,i'le say1 ,cato's ,res ,rustica's far short of ,may4 ,here's taught to keep all sorts of flesh in date1 ,all sorts of ,fish1 if you will marinate2 ,to candy1 to preserve1 to souce1 to pickle1 ,to make rare ,sauces1 both to please1 and tickle ,the pretty ,ladies palats with delight2 ,both how to glut1 and gain an ,appetite4 ,the ,fritter1 ,pancake1 ,mushroom2 with all these1 ,the curious ,caudle made of ,ambergriese4 ,he is so universal1 he'l not miss1 ,the ,pudding1 nor ,bolonian ,sausages4 ,italian1 ,spaniard1 ,french1 he all out-goes1 ,refines their ,kickshaws1 and their ,olio's1 ,the rarest use of ,sweet-meats1 ,spicery1 ,and all things else belong to ,cookery3 ,not only this1 but to give all content1 ,here's all the ,forms of every ,implement ,to work or carve with1 so he makes the able ,to deck the ,dresser1 and adorn the ,table4 ,what dish goes first of every kind of ,meat1 ,and so ye're welcom1 pray fall too1 and eat4 ,reader1 read on1 for ,i have done2 farewell1 ,the ,book's so good1 it cannot chuse but sell4 ,thy well-wishing ,friend1 ,john ,town4 ,decoration ,the most ,exact1 or ,a-la-mode ,ways of ,carving and ,sewing4 ,terms of ,carving4 ,break that deer1 leach that brawn1 rear that goose1 lift that swan1 sauce that capon1 spoil that hen1 frust that chicken1 unbrace that mallard1 unlace that coney1 dismember that hern1 display that crane1 disfigure that peacock1 unjoynt that bittern1 untach that curlew1 allay that pheasant1 wing that partridge1 wing that quail1 mince that plover1 thigh that pidgeon1 border that pasty1 thigh that woodcock2 thigh all manner of small birds4 ,timber the fire1 tire that egg1 chine that salmon1 string that lamprey1 splat that pike1 souce that plaice1 sauce that tench1 splay that bream1 side that haddock1 tusk that barbel1 culpon that trout1 fin that chivin1 transon that eel1 tranch that sturgeon1 undertranch that porpus1 tame that crab1 barb that lobster4 ,service4 ,first1 set forth mustard and brawn1 pottage1 beef1 mutton1 stewed pheasant1 swan1 capon1 pig1 venison1 hake1 custard1 leach1 lombard1 blanchmanger1 and jelly2 for standard1 venison1 roast kid1 fawn1 and coney1 bustard1 stork1 crane1 peacock with his tail1 hern-shaw1 bittern1 woodcock1 partridge1 plovers1 rabbits1 great birds1 larks1 doucers1 pampuff1 white leach1 amber-jelly1 cream of almonds1 curlew1 brew1 snite1 quail1 sparrow1 martinet1 pearch in jelly1 petty pervis1 quince baked1 leach1 dewgard1 fruter fage1 blandrells or pippins with caraways in comfits1 wafers1 and ,ipocras4 ,sauce for all manner of ,fowls4 ,mustard is good with brawn1 ,beef1 ,chine of ,bacon1 and ,mutton1 ,verjuyce good to boil'd ,chickens and ,capons2 ,swan with ,chaldrons1 ,ribs of ,beef with ,garlick1 mustard1 pepper1 verjuyce1 ginger2 sauce of lamb1 pig and fawn1 mustard1 and sugar2 to pheasant1 partridge1 and coney1 sauce gamelin2 to hern-shaw1 egrypt1 plover1 and crane1 brew1 and curlew1 salt1 and sugar1 and water of ,camot1 bustard1 shovilland1 and bittern1 sauce gamelin2 woodcock1 lapwhing1 lark1 quail1 martinet1 venison and snite with white salt2 sparrows and thrushes with salt1 and cinamon4 ,thus with all meats sauce shall have the operation4 ,directions for the order of carving ,fowl4 ,lift that ,swan4 ,the manner of cutting up a ,swan must be to slit her right down in the middle of the breast1 and so clean thorow the back from the neck to the rump1 so part her in two halves cleanly and handsomly1 that you break not nor tear the meat1 lay the two halves in a fair charger with the slit sides downwards1 throw salt about it1 and let it again on the ,table4 ,let your sauce be chaldron for a ,swan1 and serve it in saucers4 ,rear the ,goose4 ,you must break a goose contrary to the former way4 ,take a goose being roasted1 and take off both his legs fair like a shoulder of ,lamb1 take him quite from the body then cut off the belly piece round close to the lower end of the breast3 lace her down with your knife clean through the breast on each side your thumbs bredth for the bone in the middle of the breast2 then take off the pinion of each side1 and the flesh which you first lac't with your knife1 raise it up clear from the bone1 and take it from the carcase with the pinion2 then cut up the bone which lieth before in the breast 7which is commonly call'd the merry thought7 the skin and the flesh being upon it2 then cut from the brest-bone1 another slice of flesh clean thorow1 take it clean from the bone1 turn your carcase1 and cut it asunder the back-bone above the loin-bones3 then take the rump-end of the back-bone1 and lay it in a fair dish with the skinny-side upwards1 lay at the fore-end of that the merry-thought with the skin side upward1 and before that the apron of the goose2 then lay your pinions on each side contrary1 set your legs on each side contrary behind them1 that the bone end of the legs may stand up cross in the middle of the dish1 the wing pinions on the outside of them2 put under the wing pinions on each side the long slices of flesh which you cut from the breast bone1 and let the ends meet under the leg bones1 let the other ends lie cut in the dish betwixt the leg and the pinion2 then pour your sauce into the dish under your meat1 throw on salt1 and set it on the table4 ,to cut up a ,turkey or ,bustard4 ,raise up the leg very fair1 and open the joynt with the point of your knife1 but take not off the leg2 then lace down the breast with your knife on both sides1 open the breast pinion with the knife1 but take not the pinion off2 then raise up the merry-thought betwixt the breast bone1 and the top of the merry-thought1 lace down the flesh on both sides of the breast-bone1 and raise up the flesh called the brawn1 turn it outward upon both sides1 but break it not1 nor cut it not off2 then cut off the wing pinion at the joynt next to the body1 and stick on each side the pinion in the place where ye turned out the brawn1 but cut off the sharp end of the ,pinion1 take the middle piece1 and that will just fit the place4 ,you may cut up a capon or pheasant the same way1 but of your capon cut not off the pinion1 but in the place where you put the pinion of the turkey1 you must put the gizard of your capon on each side half4 ,dismember that ,hern4 ,take off both the legs1 and lace it down to the breast with your knife on both sides1 raise up the flesh1 and take it clean off with the pinion2 then stick the head in the breast1 set the pinion on the contrary side of the carcase1 and the leg on the other side1 so that the bones ends may meet cross over the carcase1 and the other wings cross over upon the top of the carcase4 ,unbrace that ,mallard4 ,raise up the pinion and the leg1 but take them not off1 raise the merry-thought from the breast1 and lace it down on each side of the breast with your knife1 bending to and fro like ways4 ,unlace that ,coney4 ,turn the back downwards1 cut the belly flaps clean off from the kidney1 but take heed you cut not the kidney nor the flesh1 then put in the point of your knife between the kidneys1 and loosen the flesh from each side the bone then turn up the back of the rabbit1 and cut it cross between the wings1 and lace it down close by the bone with your knife on both sides1 then open the flesh of the rabbit from the bone1 with the point of your knife against the kidney1 and pull the leg open softly with your hand1 but pluck it not off1 then thrust in your knife betwixt the ribs and the kidney1 slit it out1 and lay the legs close together4 ,sauce that ,capon4 ,lift up the right leg and wing1 and so array forth1 and lay him in the platter as he should fly1 and so serve him4 ,know that capons or chickens be arrayed after one sauce2 the chickens shall be sauced with green sauce or veriuyce4 ,allay that ,pheasant4 ,take a pheasant1 raise his legs and wings as it were a hen and no sauce but only salt4 ,wing that ,partridg4 ,raise his legs1 and his wing as a hen1 if you mince him sauce him with wine1 powder of ginger1 and salt1 and set him upon a chafing dish of coals to warm and serve4 ,wing that ,quail4 ,take a quail and raise his legs and his wings as an hen1 and no sauce but salt4 ,display that ,crane4 ,unfold his ,legs1 and cut off his wings by the joynts1 then take up his wings and his legs1 and sauce them with powder of ginger1 mustard1 vinegar1 and salt4 ,dismember that ,hern4 ,raise his legs and his wings as a crane1 and sauce him with vinegar1 mustard1 powder of ginger and salt4 ,unjoynt that ,bittern4 ,raise his legs wings as a heron no sauce but salt4 ,break that ,egript4 ,take an egript1 and raise his legs and his wings as a heron1 and no sauce but salt4 ,untach that ,curlew4 ,raise his legs and wings as a hen1 no sauce but salt4 ,untach that brew4 ,raise his legs and his wings in the same manner1 and no sauce but only salt4 ,unlace that ,coney4 ,lay him on the back1 and cut away the vents1 then raise the wings and the sides1 and lay bulk1 chine1 and sides together1 sauce them with vinegar and powder of ginger4 ,break that ,sarcel4 ,take a sarcel or teal1 and raise his wings and his legs1 and no sauce but only salt4 ,mince that ,plover4 ,raise his leg and wings as a hen1 and no sauce but only salt4 ,a ,snite4 ,raise his legs1 wings and his shoulders as a plover1 and no sauce but salt4 ,thigh that ,woodcock4 ,raise his legs as a hen1 and dight his brain4 ,the ,sewing of ,fish4 ,the ,first ,course4 ,to go to the sewing of ,fish1 ,musculade1 ,minews in few of porpos or of salmon1 bak'd herring with sugar1 green fish pike1 lamprey1 salent1 porpos roasted1 bak'd gurnet and baked lamprey4 ,the ,second ,course4 ,jelly white and red1 dates in confect1 conger1 salmon1 birt1 dorey1 turbut holibut for standard1 bace1 trout1 mullet1 chevin1 soles1 lamprey roast1 and tench in jelly4 ,the ,third ,course4 ,fresh sturgeon1 bream1 pearch in jelly1 a jole of salmon sturgeon1 welks1 apples and pears roasted2 with sugar candy1 figs of molisk1 raisins1 dates1 capt with minced ginger1 wafers1 and ,ipocras4 ,the ,carving of ,fish4 ,the carver of fish must see to peason and furmety1 the tail and the liver2 you must look if there be a salt porpos or sole1 turrentine1 and do after the form of venison2 baked herring1 lay it whole on the trencher1 then white herring in a dish1 open it by the back1 pick out the bones and the row1 and see there be mustard4 ,of salt fish1 green-fish1 salt salmon1 and conger1 pare away the skin2 salt fish1 stock fish1 marling1 mackrel1 and hake with butter1 and take away the bones skins2 ,a ,pike1 lay the womb upon a trencher1 with pike sauce enough1 ,a salt ,lamprey1 gobbin it in seven or eight pieces1 and so present it1 ,a ,plaice1 put out the water1 then cross him with your knife1 and cast on salt1 wine1 or ale4 ,bace1 ,gurnet1 ,rochet1 ,bream1 ,chevin1 ,mullet1 ,roch1 ,pearch1 ,sole1 ,mackrel1 ,whiting1 ,haddock1 and ,codling1 raise them by the back1 pick out the bones1 and cleanse the rest in the belly4 ,carp ,bream1 ,sole1 and ,trout1 back and belly together4 ,salmon1 ,conger1 ,sturgeon1 ,turbut1 ,thornback1 ,houndfish1 and ,holibut1 cut them in the dishes2 the ,porpos about1 ,tench in his sauce2 cut two ,eels1 and ,lampreys roast1 pull off the skin1 and pick out the bones1 put thereto vinegar1 and powder4 ,a ,crab1 break him asunder1 in a dish make the shell clean1 put in the stuff again1 temper it with vinegar1 and powder them1 cover it with bread and heat it2 a ,crevis dight him thus1 part him asunder1 slit the belly1 and take out the fish1 pare away the red skin1 mince it thin1 put vinegar in the dish1 and set it on the ,table without heating4 ,a ,jole of ,sturgeon1 cut it into thin morsels1 and lay it round about the dish1 ,fresh ,lamprey bak'd1 open the pasty1 then take white bread1 and cut it thin1 lay it in a dish1 with a spoon take out ,galentine1 lay it upon the bread with red wine and powder of ,cinamon2 then cut a gobbin of ,lamprey1 mince it thin1 and lay it in the ,gallentine1 and set it on the fire to heat4 ,fresh herring1 with salt and wine1 ,shrimps well pickled1 ,flounders1 ,gudgeons1 ,minews1 and ,muskles1 ,eels1 and ,lampreys1 ,sprats is good in few1 musculade in worts1 oysters in few1 oysters in gravy1 minews in porpus1 salmon in jelly white and red1 cream of almonds1 dates in comfits1 pears and quinces in sirrup1 with parsley roots1 mortus of hound fish raise standing4 ,sauces for ,fish4 ,mustard is good for salt herring1 salt fish1 salt conger1 salmon1 sparling1 salt eel and ling2 vinegar is good with salt porpus1 turrentine1 salt sturgeon1 salt thirlepole1 and salt whale1 lamprey with gallentine2 verjuyce to roach1 dace1 bream1 mullet1 flounders1 salt crab and chevin with powder of cinamon and ginger2 green sauce is good with green fish and hollibut1 cottel1 and fresh turbut2 put not your green sauce away for it is good with mustard4 ,bills of ,,fare for every ,season in the ,year2 also how to set forth the ,,meat in order for that ,service1 as it was used before ,hospitality left this ,nation4 ,a ,bill of ,fare for ,all-,saints-,day1 being ,novemb4 #a4 ,oysters4 #a ,a ,collar of brawn and mustard4 #b ,a ,capon in stewed broth with marrow-bones4 #c ,a ,goose in stoffado1 or two ,ducks4 #d ,a grand ,sallet4 #e ,a ,shoulder of ,mutton with oysters4 #f ,a bisk dish baked4 #g ,a roast chine of beef4 #h ,minced pies or chewits of capon1 tongue1 or of veal4 #i ,a chine of ,pork4 #aj ,a pasty of venison4 #aa ,a swan1 or #b geese roast4 #ab ,a loyn of veal4 #ac ,a ,french ,pie of divers compounds4 #ad ,a roast turkey4 #ae ,a pig roast4 #af ,a farc't dish baked4 #ag ,two brangeese roasted1 one larded4 #ah ,souc't ,veal4 #ai ,two ,capons roasted1 one larded4 #bj ,a double bordered ,custard4 ,a ,second ,course for the same ,mess4 ,oranges and lemons4 #a ,a souc't pig4 #b ,a young lamb or kid roast4 #c ,two ,shovelers4 #d ,two ,herns1 one larded4 #e ,a ,potatoe-,pye4 #f ,a duck and mallard1 one larded4 #g ,a souc't ,turbut4 #h ,a couple of pheasants1 one larded4 #i ,marinated ,carp1 or ,pike1 or ,bream4 #aj ,three brace of partridg1 three larded4 #aa ,made ,dish of ,spinage cream baked4 #ab ,a roll of beef4 #ac ,two teels roasted1 one larded4 #ad ,a cold goose pie4 #ae ,a souc't mullet and bace4 #af ,a quince pye4 #ag ,four curlews1 #b larded4 #ah ,a dried neats tongue4 #ai ,a dish of anchoves4 #bj ,a jole of ,sturgeon4 ,jellies and ,tarts ,royal1 and ,ginger bread1 and other ,fruits4 ,a ,bill of ,fare for ,christmas ,day1 and how to set the ,meat in order4 ,oysters4 #a ,a collar of brawn4 #b ,stewed ,broth of ,mutton marrow bones4 #c ,a grand ,sallet4 #d ,a pottage of caponets4 #e ,a breast of veal in stoffado4 #f ,a boil'd partridge4 #g ,a chine of beef1 or surloin roast4 #h ,minced pies4 #i ,a ,jegote of mutton with anchove sauce4 #aj ,a made dish of sweet-bread4 #aa ,a swan roast4 #ab ,a pasty of venison4 #ac ,a kid with a pudding in his belly4 #ad ,a steak pie4 #ae ,a hanch of venison roasted4 #af ,a turkey roast and stuck with cloves4 #ag ,a made dish of chickens in puff paste4 #ah ,two bran geese roasted1 one larded4 #ai ,two large capons1 one larded4 #bj ,a ,custard4 ,the second course for the same ,mess4 ,oranges and ,lemons4 #a ,a young lamb or kid4 #b ,two couple of rabbits1 two larded4 #c ,a pig souc't with tongues4 #d ,three ducks1 one larded4 #e ,three pheasants1 #a larded #f ,a ,swan ,pye4 #g ,three brace of partridge1 three larded4 #h ,made dish in puff paste4 #i ,bolonia sausages1 and anchoves1 mushrooms1 and ,cavieate1 and pickled oysters in a dish4 #aj ,six teels1 three larded4 #aa ,a ,gammon of ,westphalia ,bacon4 #ab ,ten plovers1 five larded4 #ac ,a quince pye1 or warden pie4 #ad ,six woodcocks1 #c larded4 #ae ,a standing ,tart in puff-paste1 preserved fruits1 ,pippins1 c4 #af ,a dish of ,larks4 #ag ,six dried neats tongues4 #ah ,sturgeon4 #ai ,powdered ,geese4 ,jellies4 ,a ,bill of ,fare for new-years ,day4 ,oysters4 #a ,brawn and ,mustard4 #b ,two boil'd ,capons in stewed ,broth1 or white ,broth4 #c ,two ,turkies in stoffado4 #d ,a ,hash of twelve ,partridges1 or a shoulder of mutton4 #e ,two bran ,geese boil'd4 #f ,a farc't boil'd meat with snites or ducks4 #g ,a marrow pudding bak't #h ,a surloin of roast beef4 #i ,minced pies1 ten in a dish1 or what number you please #aj ,a ,loin of ,veal4 #aa ,a pasty of ,venison4 #ab ,a ,pig roast4 #ac ,two geese roast4 #ad ,two capons1 one larded4 #ae ,custards4 ,a second ,course for the same ,mess4 ,oranges and ,lemons4 #a ,a side of ,lamb #b ,a souc't ,pig4 #c ,two couple of rabbits1 two larded4 #d ,a duck and mallard1 one larded4 #e ,six teels1 three larded4 #f ,a made dish1 or ,batalia-,pye4 #g ,six woodcocks1 #c larded4 #h ,a warden pie1 or a dish of quails4 #i ,dried ,neats tongues4 #aj ,six tame ,pigeons1 three larded4 #aa ,a souc't ,capon4 #ab ,pickled mushrooms1 pickled ,oysters1 and ,anchoves in a dish4 #ac ,twelve snites1 six larded #ad ,orangado ,pye1 or a ,tart ,royal of dried and wet suckets4 #ae ,sturgeon4 #af ,turkey or goose pye4 ,jelly of five or six sorts1 ,lay ,tarts of divers colours and ginger-bread1 and other ,sweet-meats4 ,a ,bill of ,fare for ,february4 #a ,eggs and ,collops4 #b ,brawn and ,mustard4 #c ,a hash of ,rabbits four4 #d ,a grand ,fricase4 #e ,a grand ,sallet4 #f ,a ,chine of roast ,pork4 ,a second ,course4 #a ,a whole ,lamb roast4 #b ,three ,widgeons4 #c ,a ,pippin ,pye4 #d ,a ,jole of ,sturgeon4 #e ,a ,bacon ,tart4 #f ,a cold ,turkey ,pye4 ,jellies and ,ginger-bread1 and ,tarts ,royal4 ,a ,bill of fare for ,march4 ,oysters4 #a ,brawn and ,mustard4 #b ,a fresh ,neats ,tongue and ,udder in stoffado4 #c ,three ,ducks in stoffado4 #d ,a roast ,loin of ,pork4 #e ,a pasty of ,venison4 #f ,a ,steak ,pye4 ,a second ,course4 #a ,a side of ,lamb4 #b ,six ,teels1 three larded4 #c ,a ,lamb-stone ,pye4 #d #bjj of ,asparagus4 #e ,a ,warden-,pye4 #f ,marinate ,flounders4 ,jellies and ,ginger-bread1 and ,tarts ,royal4 ,a ,bill of fare for ,april4 ,oysters4 #a ,a ,bisk4 #b ,cold ,lamb4 #c ,a haunch of venison roast4 #d ,four ,goslings4 #e ,a ,turkey ,chicken4 #f ,custards of ,almonds4 ,a second ,course4 #a ,lamb1 a side in joynts4 #b ,turtle ,doves eight4 #c ,cold ,neats-tongue pye4 #d #h ,pidgeons1 four larded4 #e ,lobsters4 #f ,a ,collar of ,beef4 ,tansies4 ,a ,bill of ,fare for ,may4 #a ,scotch ,pottage or ,skink4 #b ,scotch collops of mutton #c ,a ,loin of ,veal4 #d ,an oline1 or a ,pallat pye4 #e ,three ,capons1 #a larded4 #f ,custards4 ,a ,second ,course4 #a ,lamb4 #b ,a ,tart ,royal1 or ,quince ,pye #c ,a ,gammon of ,bacon ,pie4 #d ,a ,jole of ,sturgeon4 #e ,artichock ,pie hot4 #f ,bolonia ,sausage4 ,tansies4 ,a bill of ,fare for ,june4 #a ,a shoulder of mutton hasht #b ,a ,chine of ,beef4 #c ,pasty of ,venison1 a cold ,hash4 #d ,a ,leg of ,mutton roast4 #e ,four ,turkey ,chickens4 #f ,a ,steak ,pye4 ,a ,second ,course4 #a ,jane or ,kid4 #b ,rabbits4 #c ,shovelers4 #d ,sweet-bread ,pye4 #e ,olines1 or pewit4 #f ,pigeons4 ,a bill of ,fare for ,july4 ,muskmelons4 #a ,pottage of ,capon4 #b ,boil'd ,pigeons4 #c ,a hash of ,caponets4 #d ,a ,grand ,sallet4 #e ,a ,fawn4 #f ,a ,custard4 ,a ,second ,course4 #a ,pease1 of ,french ,beans4 #b ,gulls four1 two larded4 #c ,pewits eight1 four larded4 #d ,a quodling ,tart green4 #e ,portugal eggs1 two sorts4 #f ,buttered ,brawn4 ,selsey ,cockles broil'd4 ,a ,bill of ,fare for ,august4 ,muskmelons4 #a ,scotch collops of ,veal4 #b ,boil'd ,breast of ,mutton4 #c ,a ,fricase of ,pigeons4 #d ,a stewed ,calves head4 #e ,four ,goslings4 #f ,four ,caponets4 ,a ,second ,course4 #a ,dotterel twelve1 six larded #b ,tarts ,royal of ,fruit4 #c ,wheat-ears4 #d ,a ,pye of ,heath-,pouts4 #e ,marinate ,smelts4 #f ,gammon of ,bacon4 ,selsey ,cockles4 ,a ,bill of ,fare for ,september4 ,oysters4 #a ,an ,olio4 #b ,a ,breast of ,veal in stoffado4 #c twelve ,partridg hashed4 #d ,a ,grand ,sallet4 #e ,chaldron ,pye4 #f ,custard4 ,a second ,course4 #a ,rabbits #b ,two herns1 one larded4 #c ,florentine of tongues4 #d #h ,pigeons roast1 #d larded4 #e ,pheasant pouts1 #b larded4 #f ,a cold hare pye4 ,selsey cockles broil'd after4 ,a bill of ,fare for ,october4 ,oysters4 #a ,boil'd ,ducks4 #b ,a hash of a loin of veal4 #c ,roast ,veal4 #d ,two bran-geese roasted4 #e ,tart ,royal4 #f ,custard4 ,a second ,course4 #a ,pheasant1 pouts1 pigeons4 #b ,knots twelve4 #c ,twelve quails1 six larded4 #d ,potato pye4 #e ,sparrows roast4 #f ,turbut4 ,selsey ,cockles4 ,a bill of ,fare formerly used in ,fasting days1 and in ,lent4 ,the first ,course4 ,oysters if in season4 #a ,butter and eggs4 #b ,barley pottage1 or ,rice pottage4 #c ,stewed ,oysters4 #d ,buttered eggs on toasts4 #e ,spinage ,sallet boil'd4 #f ,boil'd ,rochet or gurnet4 #g ,a jole of ,ling4 #h ,stewed ,carp4 #i ,oyster ,chewits4 #aj ,boil'd ,pike4 #aa ,roast ,eels4 #ab ,haddocks1 fresh ,cod1 or ,whitings4 #ac ,eel or ,carp ,pye4 #ad ,made dish of spinage4 #ae ,salt ,eels4 #af ,souc't ,turbut4 ,a second ,course4 #a ,fried ,soals4 #b ,stewed oysters in scollop shells4 #c ,fried ,smelts4 #d ,congers head broil'd4 #e ,baked dish of ,potatoes1 or ,oyster pye4 #f ,a spitchcock of ,eels4 #g ,quince pie or tarts royal4 #h ,buttered ,crabs4 #i ,fried ,flounders4 #aj ,jole of fresh ,salmon4 #aa ,fried ,turbut4 #ab ,cold ,salmon pye4 #ac ,fried skirrets4 #ad ,souc't ,conger4 #ae ,lobsters4 #af ,sturgeon4 ,decoration ,,the ,,accomplisht ,,cook1 ,,or1 ,the whole ,art and ,mystery of ,,cookery1 fitted for all ,degrees and ,qualities4 99 99 99 99 99 99 99 99 99 ,,section ,i4 ,perfect ,directions for the ,a-la-mode ,ways of dressing all manner of ,boyled ,meats1 with their several sauces1 c4 ,to make an ,olio ,podrida4 ,take a ,pipkin or ,pot of some three ,gallons1 fill it with fair water1 and set it over a ,fire of ,charcoals1 and put in first your hardest meats1 a rump of ,beef1 ,bolonia sausages1 neats tongues two dry1 and two green1 boiled and larded1 about two hours after the ,pot is boil'd and scummed3 but put in more presently after your ,beef is scum'd1 ,mutton1 ,venison1 ,pork1 ,bacon1 all the aforesaid in ,gubbins1 as big as a ,ducks ,egg1 in equal pieces2 put in also ,carrots1 ,turnips1 ,onions1 ,cabbidge1 in good big pieces1 as big as your meat1 a faggot of sweet herbs1 well bound up1 and some whole ,spinage1 ,sorrel1 ,burrage1 ,endive1 ,marigolds1 and other good ,pot-,herbs a little chopped2 and sometimes ,french ,barley1 or ,lupins green or dry4 ,then a little before you dish out your ,olio2 put to your pot1 ,cloves1 ,mace1 ,saffron1 c4 ,then next have divers ,fowls2 as first ,a ,goose1 or ,turkey1 two ,capons1 two ,ducks1 two ,pheasants1 two ,widgeons1 four ,partridges1 four stock ,doves1 four ,teals1 eight ,snites1 twenty four ,quails1 forty eight ,larks4 ,boil these foresaid ,fowls in water and salt in a pan1 pipkin1 or pot1 c4 ,then have ,bread1 ,marrow1 ,bottoms of ,artichocks1 ,yolks of hard ,eggs1 ,large ,mace1 ,chesnuts boil'd and blancht1 two ,colliflowers1 ,saffron4 ,and stew these in a pipkin together1 being ready clenged with some good sweet butter1 a little white wine and strong broth4 ,some other times for variety you may use ,beets1 ,potato's1 ,skirrets1 ,pistaches1 ,pine,apple seed1 or ,almonds1 ,poungarnet1 and ,lemons4 ,now to dish your ,olio1 dish first your ,beef1 ,veal or ,pork2 then your ,venison1 and ,mutton1 ,tongues1 ,sausage1 and ,roots over all4 ,then next your largest ,fowl1 ,land-,fowl1 or ,sea-,fowl1 as first1 a ,goose1 or ,turkey1 two ,capons1 two ,pheasants1 four ,ducks1 four ,widgeons1 four ,stock-,doves1 four ,partridges1 eight ,teals1 twelve ,snites1 twenty four ,quailes1 forty eight ,larks1 c4 ,then broth it1 and put on your pipkin of ,colliflowers ,artichocks1 ,chesnuts1 some sweet-breads fried1 ,yolks of hard ,eggs1 then ,marrow boil'd in strong broth or water1 large ,mace1 ,saffron1 ,pistaches1 and all the aforesaid things being finely stewed up1 and some red ,beets over all1 slic't ,lemons1 and ,lemon peels whole1 and run it over with beaten butter4 ,marrow ,pies4 ,for the garnish of the dish1 make marrow pies made like round ,chewets but not so high altogether1 then have sweet-breads of veal cut like small dice1 some pistaches1 and ,marrow1 some ,potato's1 or ,artichocks cut like ,sweetbreads3 as also some enterlarded ,bacon2 ,yolks of hard ,eggs1 ,nutmeg1 ,salt1 ,goosberries1 ,grapes1 or ,barberries1 and some minced ,veal in the bottom of the ,pie minced with some ,bacon or ,beef-suit1 ,sparagus and ,chesnuts1 with a little musk2 close them up1 and bast them with saffron water1 bake them1 and liquor it with beaten butter1 and set them about the dish side or brims1 with some bottoms of ,artichocks1 and yolks of hard ,eggs1 ,lemons in quarters1 ,poungarnets and red ,beets boil'd1 and carved4 ,other ,marrow ,pies4 ,otherways for variety1 you may make other ,marrow ,pies of minced ,veal and ,beef-suit1 seasoned with ,pepper1 ,salt1 ,nutmegs and boiled ,sparagus1 cut half an inch long1 yolks of hard ,eggs cut in quarters1 and mingled with the meat and marrow3 fill your ,pies1 bake them not too hard1 musk them1 c4 ,other ,marrow ,pies4 ,otherways1 ,marrow ,pies of bottoms of little ,artichocks1 ,suckers1 yolks of hard eggs1 ,chesnuts1 ,marrow1 and interlarded ,bacon cut like dice1 some ,veal sweet-breads cut also1 or ,lamb-stones1 ,potato's1 or ,skirrets1 and ,sparagus1 or none2 season them lightly with ,nutmeg1 ,pepper and ,salt1 close your ,pies1 and bake them4 ,olio1 ,marrow ,pies4 ,butter three pound1 ,flower one quart1 ,lamb-,stones three pair1 ,sweet-,breads six1 ,marrow-bones eight1 large ,mace1 ,cock-stones twenty1 interlarded ,bacon one pound1 knots of ,eggs twelve1 ,artichocks twelve1 ,sparagus one hundred1 ,cocks-,combs twenty1 ,pistaches one pound1 ,nutmegs1 ,pepper1 and ,salt4 ,season the aforesaid lightly1 and lay them in the ,pie upon some minced veal or mutton1 your interlarded ,bacon in thin slices of half an inch long1 mingled among the rest1 fill the ,pie1 and put in some ,grapes1 and slic't ,lemon1 ,barberries or ,goosberries4 #a4 ,pies of ,marrow4 ,flower1 ,sweet bread1 ,marrow1 ,artichocks1 ,pistaches1 ,nutmegs1 ,eggs1 ,bacon1 ,veal1 ,suit1 ,sparagus1 ,chesnuts2 ,musk1 ,saffron1 ,butter4 #b4 ,marrow ,pies4 ,flower1 ,butter1 ,veal1 ,suet1 ,pepper1 ,salt1 ,nutmeg1 ,sparagus1 ,eggs1 ,grapes1 ,marrow1 ,saffron4 #c4 ,marrow ,pies4 ,flower1 ,butter1 ,eggs1 ,artichocks1 ,sweet-bread1 ,lamb-stones1 ,potato's1 ,nutmegs1 ,pepper1 ,salt1 ,skirrets1 ,grapes1 ,bacon4 ,to the garnish of an extraordinary ,olio3 as followeth4 ,two ,collers of ,pigbrawn1 two ,marrow ,pies1 twelve roste ,turtle ,doves in a ,pie1 four ,pies1 eighteen ,quails in a ,pie1 four ,pies1 two ,sallets1 two ,jelleys of two colours1 two forc't meats1 two ,tarts4 ,thus for an extraordinary ,olio1 or ,olio ,royal4 ,to make a ,bisk divers ways4 ,take a wrack of ,mutton1 and a ,knuckle of ,veal1 put them a boiling in a ,pipkin of a ,gallon1 with some fair water1 and when it boils1 scum it1 and put to it some salt1 two or three blades of large ,mace1 and a ,clove or two2 boil it to three pints1 and strain the meat1 save the broth for your use and take off the fat clean4 ,then boil twelve ,pigeon-,peepers1 and eight ,chicken ,peepers1 in a ,pipkin with fair water1 salt1 and a piece of interlarded ,bacon1 scum them clean1 and boil them fine1 white and quick4 ,then have a rost ,capon minced1 and put to it some ,gravy1 ,nutmegs1 and ,salt1 and stew it together2 then put to it the juyce of two or three ,oranges1 and beaten ,butter1 c4 ,then have ten sweet breads1 and ten pallets fried1 and the same number of lips and noses being first tender boil'd and blanched1 cut them like lard1 and fry them1 put away the butter1 and put to them gravy1 a little anchove1 nutmeg1 and a little garlick1 or none1 the juyce of two or three ,oranges1 and ,marrow fried in ,butter with ,sage-leaves1 and some beaten ,butter4 ,then again have some boil'd ,marrow and twelve ,artichocks1 ,suckers1 and ,peeches finely boil'd and put into beaten ,butter1 some ,pistaches boiled also in some wine and ,gravy1 eight ,sheeps tongues larded and boiled1 and one hundred ,sparagus boiled1 and put into beaten ,butter1 or ,skirrets4 ,then have ,lemons carved1 and some cut like little dice4 ,again fry some ,spinage and ,parsley1 c4 ,these forefaid materials being ready1 have some ,french bread in the bottom of your dish4 ,then dish on it your ,chickens1 and ,pidgeons1 broth it2 next your ,quaile1 then ,sweet breads1 then your ,pullets1 then your ,artichocks or ,sparagus1 and ,pistaches1 then your ,lemon1 ,poungarnet1 or ,grapes1 ,spinage1 and fryed ,marrow2 and if yellow ,saffron or fried ,sage1 then round the center of your boiled meat put your minced ,capon1 then run all over with beaten butter1 c4 #a4 ,for variety1 ,clary fryed with yolks of ,eggs4 #b4 ,knots of ,eggs4 #c4 ,cocks ,stones4 #d4 ,cocks ,combs4 #e4 ,if white1 strained ,almonds1 with some of the broth4 #f4 ,goosberries or ,barberries4 #g4 ,minced meat in ,balls4 #h4 ,if green1 ,juyce of ,spinage stamped with manchet1 and strained with some of the broth1 and give it a warm4 #i4 ,garnish with boiled ,spinage4 #aj4 ,if yellow1 yolks of hard ,eggs strained with some ,broth and ,saffron4 ,and many other varieties4 ,a ,bisk otherways4 ,take a ,leg of ,beef1 cut it into two peices1 and boil it in a gallon or five quarts of water1 scum it1 and about half an hour after put in a knuckle of ,veal1 and scum it also1 boil it from five quarts to two quarts or less2 and being three quarters boil'd1 put in some ,salt1 and some ,cloves1 and ,mace1 being through boil'd1 strain it from the meat1 and keep the broth for your use in a pipkin4 ,then have eight ,marrow bones clean scraped from the flesh1 and finely cracked over the middle1 boil in water and salt three of them1 and the other leave for garnish1 to be boil'd in strong broth2 and laid on the top of the ,bisk when it is dished4 ,again boil your ,fowl in water and ,salt1 ,teals1 ,partridges1 ,pidgeons1 ,plovers1 ,quails1 ,larks4 ,then have a ,joint of ,mutton made into balls with sweet ,herbs1 ,salt1 ,nutmeggs1 grated ,bread1 ,eggs1 ,suit1 a ,clove or two of ,garlick1 and ,pistaches1 boil'd in ,broth1 with some interlarded ,bacon1 ,sheeps tongues1 larded and stewed1 as also some ,artichocks1 ,marrow1 ,pistaches1 ,sweet-,breads and ,lambs-stones in strong broth1 and ,mace a ,clove or two1 some white-wine and strained almonds1 or with the yolk of an ,egg1 ,verjuyce1 beaten butter1 and slic't ,lemon1 or ,grapes whole4 ,then have fryed ,clary1 and fryed ,pistaches in ,yolks of ,eggs4 ,then ,carved ,lemons over all4 ,to make another curious boil'd meat1 much like a ,bisk4 ,take a ,rack of ,mutton1 cut it in four peices1 and boil it in three quarts of fair ,water in a ,pipkin1 with a faggot of sweet ,herbs very hard and close bound up from end to end1 scum your broth and put in some salt3 ,then about half an hour after put in thre chickens finely scalded and trust1 three ,patridges boiled in water1 the blood being well soaked out of them1 and put to them also three or four blades of large ,mace4 ,then have all manner of sweet herbs1 as ,parsley1 ,time1 ,savory1 ,marjorim1 ,sorrel1 ,sage2 these being finely picked1 bruise them with the back of a ladle1 and a little before you dish up your boil'd meat1 put them to your broth1 and give them a walm or two4 ,again1 for the top of your boil'd meat or garnish1 have a pound of interlarded ,bacon in thin slices1 put them in a pipkin with six marrow-bones1 and twelve bottoms of yong ,artichocks1 and some six sweet-breads of veal1 strong broth1 ,mace1 ,nutmeg1 some ,goosberries or ,barberries1 some ,butter and ,pistaches4 ,these things aforesaid being ready1 and dinner called for1 take a fine clean scoured dish and garnish it with ,pistaches and ,artichocks1 carved ,lemon1 ,grapes1 and large ,mace4 ,then have sippets finely carved1 and some slices of ,french bread in the bottom of the dish1 dish three pieces of ,mutton1 and one in the middle1 and between the mutton three ,chickens1 and up in the middle1 the ,partridge1 and pour on the broth with your herbs1 then put on your pipkin over all1 of ,marrow1 ,artichocks1 and the other materials1 then ,carved ,lemon1 ,barberries and beaten ,butter over all1 your carved sippets round the dish4 ,another made ,dish in the ,french ,fashion1 called an ,entre de ,table1 ,entrance to the ,table4 ,take the bottoms of boil'd ,artichocks1 the yolks of hard ,eggs1 yong ,chicken-peepers1 or ,pidgeon-peepers1 finely trust1 ,sweetbreads of ,veal1 ,lamb-stones1 blanched1 and put them in a ,pipkin1 with ,cockstones1 and combs1 and knots of ,eggs2 then put to them some strong broth1 white-wine1 large ,mace1 ,nutmeg1 ,pepper1 ,butter1 ,salt1 and ,marrow1 and stew them softly together4 ,then have ,goosberries or ,grapes perboil'd1 or ,barberries1 and put to them some beaten ,butter2 and ,potato's1 ,skirrets or ,sparagus boil'd1 and put in beaten butter1 and some boil'd ,pistaches4 ,these being finely stewed1 dish your fowls on fine carved sippets1 and pour on your ,sweet-,breads1 ,artichocks1 and ,sparagus on them1 ,grapes1 and slic't ,lemon1 and run all over with beaten butter1 c4 ,somtimes for variety1 you may put some boil'd ,cabbidge1 ,lettice1 ,colliflowers1 ,balls of minced meat1 or ,sausages without skins1 fryed ,almonds1 ,calves ,udder4 ,another ,french boil'd meat of ,pine-molet4 ,take a manchet of ,french bread of a day old1 chip it and cut a round hole in the top1 save the peice whole1 and take out the crumb1 then make a composition of a boild or a rost ,capon1 minced and stampt with ,almond past1 muskefied bisket bread1 yolks of hard ,eggs1 and some sweet ,herbs chopped fine1 some yolks of raw ,eggs and ,saffron1 ,cinamon1 ,nutmeg1 ,currans1 ,sugar1 ,salt1 ,marrow and ,pistaches2 fill the ,loaf1 and stop the hole with the piece1 and boil it in a clean cloth in a pipkin1 or bake it in an oven4 ,then have some forc't ,chickens flead1 save the skin1 wings1 legs1 and neck whole1 and mince the meat1 two ,pigeons also forc't1 two ,chickens1 two boned of each1 and filled with some minced veal or mutton1 with some interlarded ,bacon1 or ,beef-suet1 and season it with ,cloves1 ,mace1 ,pepper1 ,salt1 and some grated parmison or none1 grated bread1 sweet ,herbs chopped small1 yolks of ,eggs1 and ,grapes1 fill the skins1 and stitch up the back of the skin1 then put them in a deep dish1 with some ,sugar1 strong broth1 ,artichocks1 ,marrow1 ,saffron1 ,sparrows1 or ,quails1 and some boiled ,sparagus4 ,for the garnish of the aforesaid dish1 rost ,turneps and rost ,onions1 ,grapes1 ,cordons1 and ,mace4 ,dish the forced loaf in the midst of the dish1 the ,chickens1 and ,pigeons round about it1 and the ,quails or small birds over all1 with marrow1 ,cordons1 ,artichoks or ,sparagus1 ,pine apple-seed1 or ,pistaches1 ,grapes1 and ,sweet-breads1 and broth it on sippets4 ,to boil a ,chine of ,veal1 whole1 or in peices4 ,boil it in water1 salt1 or in strong broth with a faggot of sweet ,herbs1 ,capers1 ,mace1 ,salt1 and interlarded ,bacon in thin slices1 and some ,oyster liquor4 ,your ,chines being finely boiled1 have some stewed ,oysters by themselves with some ,mace and fine onions whole1 some vinegar1 butter1 and pepper c4 ,then have ,cucumbers boiled by themselves in water and salt1 or pickled ,cucumbers boiled in water1 and put in beaten ,butter1 and ,cabbidge-lettice1 boiled also in fair water1 and put in beaten ,butter4 ,then dish your ,chines on sippits1 broth them1 and put on your stewed ,oysters1 ,cucumbers1 ,lettice1 and parboil'd ,grapes1 ,boclites1 or slic't lemon1 and run it over with beaten ,butter4 ,chines of ,veal otherways1 whole1 or in pieces4 ,stew them1 being first almost rosted1 put them into a deep ,dish1 with some ,gravy1 some strong broth1 white ,wine1 ,mace1 ,nutmeg1 and some ,oyster ,liquor1 two or three slices of lemon and salt1 and being finely stewed serve them on sippits1 with that broth and slic't ,lemon1 ,goosberries1 and beaten ,butter1 boil'd ,marrow1 fried ,spinage1 c4 ,for variety ,capers1 or ,sampier4 ,chines of ,veal boiled with fruit1 whole4 ,put it in a stewing pan or deep dish1 with some strong ,broth1 large ,mace1 a little ,white ,wine1 and when it boils scum it1 then put some dates to1 being half boil'd and ,salt1 some white ,endive1 ,sugar1 and ,marrow4 ,then boil some fruit by it self1 your meat and broth being finely boil'd1 ,prunes and ,raisons of the ,sun1 strain some six yolks of ,eggs1 with a little ,cream1 and put it in your broth1 then dish it on sippets1 your ,chine1 and garnish your dish with ,fruit1 ,mace1 ,dates ,sugar1 slic't ,lemon1 and ,barberries1 c4 ,chines of ,veal otherways4 ,stew the whole with some strong broth1 ,white-wine1 and ,caper-,liquor1 slices of interlarded ,bacon1 ,gravy1 ,cloves1 ,mace1 whole ,pepper1 ,sausages of minced ,meat1 without skins1 or little ,balls1 some ,marrow1 ,salt1 and some sweet ,herbs picked of all sorts1 and bruised with the back of a ,ladle2 put them to your broth1 a quarter of an hour before you dish your ,chines1 and give them a warm1 and dish up your ,chine on ,french ,bread1 or sippits1 broth it1 and run it over with beaten butter1 ,grapes or slic't ,lemon1 c4 ,chines of ,mutton boil'd whole1 or ,loins1 or any ,joint whole4 ,boil it in a long stewing-pan or deep dish with fair water as much as will cover it1 and when it boils cover it1 being scumm'd first1 and put to it some ,salt1 ,white-wine1 and some ,carrots cut like dice2 your broth being half boil'd1 strain it1 blow off the fat1 and wash away the dregs from your ,mutton1 wash also your pipkin1 or stewing pan1 and put in again your broth1 with some ,capers1 and large ,mace3 stew your broth and materials together softly1 and lay your ,mutton by in some warm broth or dish1 then put in also some sweet ,herbs1 chopped with ,onions1 boil'd among your broth4 ,then have ,colliflowers ready boil'd in water and salt1 and put in beaten butter1 with some boil'd marrow1 then the ,mutton and ,broth being ready1 dissolve two or three yolks of ,eggs with ,white-,wine1 ,verjuyce or ,sack2 give it a walm1 and dish up your meat on sippets finely carved1 or ,french bread in slices1 and broth it2 then lay on your ,colliflowers1 ,marrow1 ,carrots1 and ,gooseberries1 ,barberries or ,grapes1 and run it over with beaten ,butter4 ,sometimes for variety1 according to the seasons1 you may use ,turnips1 ,parsnips1 ,artichocks1 ,sparagus1 ,hopbuds or ,colliflowers1 boild in water and salt1 and put in beaten ,butter1 ,cabbidge sprouts1 or ,cabbidge1 ,lettice1 and ,chesnuts4 ,and for the thickning of this broth sometimes1 take strained ,almonds1 with strong broth1 and ,saffron1 or none4 ,other-while grated bread1 ,yolks of hard ,eggs1 and ,verjuyce1 c4 ,to boil a ,chine1 ,rack1 or ,loin1 of ,mutton1 otherways1 whole1 or in pieces4 ,boil it in a stewing-pan or deep dish1 with fair water as much as will cover it1 and when it boils scum it1 and put to it some salt2 then being half boil'd1 take up the meat1 strain the broth1 and blow off the fat1 wash the stewing-pan and meat1 then put in again the crag end of the ,mutton1 to make the broth good1 and put to it some ,mace4 ,then a little before you take up your mutton1 a handful of picked ,parsley1 chopped small1 put it in the broth1 with some whole marigold flowers1 and your whole chine of mutton give a walm or two1 then dish it up on sippets and broth it4 ,then have ,raisins of the ,sun and ,currans boiled tender1 lay on it1 and garnish your ,dish with ,prunes1 ,marigold-flowers1 ,mace1 ,lemons1 and ,barberries1 c4 ,otherways without ,fruit1 boil it with ,capers2 and all manner of sweet herbs stripped1 some ,spinage1 and ,parsley bruised with the back of a ,ladle1 ,mace1 and ,salt1 c4 ,to boil a ,chine of ,mutton1 whole or in peices1 or any other ,joint4 ,boil it in a fair glazed pipkin1 being well scummed1 put in a faggot of sweet herbs1 as ,time1 ,parsly1 ,sweet ,marjoram1 bound hard and stripped with your ,knife1 and put some ,carrots cut like small dice1 or cut like ,lard1 some ,raisins1 ,prunes1 ,marigold-flowers1 and salt1 and being finely boiled down1 serve it on sippits1 garnish your dish with ,raisins1 ,mace1 ,prunes1 ,marigold-flowers1 ,carrots1 ,lemons1 boil'd ,marrow1 c4 ,sometimes for change leave out ,carrots and ,fruit4 ,use all as beforesaid1 and add white ,endive1 ,capers1 ,samphire1 run it over with beaten ,butter and ,lemons4 ,barley ,broth4 ,chine of ,mutton or ,veal in ,barley ,broth1 ,rack1 or any ,joynt4 ,take a ,chine or ,knuckle1 and joynt it1 put it in a ,pipkin with some strong broth1 and when it boils1 scum it1 and put in some ,french ,barley1 being first boiled in two or three waters1 with some large ,mace1 and a faggot of sweet herbs bound up1 and close hard tied1 some ,raisins1 ,damask ,prunes1 and ,currans1 or no ,prunes1 and ,marigold-flowers2 boil it to an indifferent thickness1 and serve it on sippets4 ,barley ,broth otherwise4 ,boil the ,barley first in two waters1 and then put it to a ,knuckle of ,veal1 and to the ,broth1 ,salt1 ,raisins1 sweet ,herbs a faggot1 large ,mace1 and the quantity of a fine ,manchet slic't together4 ,otherwise4 ,otherways without ,fruit3 put some good ,mutton-gravy1 ,saffron1 and sometimes ,raisins only4 ,chine or any ,joint4 ,otherways stew them with strong broth and ,white-,wine1 put it in a ,pipkin to them1 scum it1 and put to it some ,oyster-,liquor1 ,salt1 whole peper1 and a bundle of sweet herbs well bound up1 some ,mace1 two or three great ,onions1 some interlarded ,bacon cut like dice1 and ,chesnuts1 or blanched ,almonds and ,capers4 ,then stew your ,oysters by themselves with ,mace1 ,butter1 ,time and two or three great ,onions2 sometimes ,grapes4 ,garnish your dish with ,lemon-,peel1 ,oysters1 ,mace1 ,capers1 and ,chesnuts1 c4 ,stewed ,broth4 ,to make stewd ,broth1 the ,meat most proper for it is4 ,a ,leg of ,beef1 ,marrow-,bones1 ,capon1 or a ,loin or ,rack of ,mutton or a knuckle of ,veal4 ,take a ,knuckle of ,veal1 a ,joynt of ,mutton1 two ,marrow bones1 a ,capon1 boil them in fresh water1 and scum them2 then put in a bundle of sweet herbs well bound up or none1 large ,mace1 whole ,cinamon1 and ,ginger bruised1 and put in a littlerag1 the spice being a little bruised also4 ,then beat some ,oatmeale1 strain it1 and put it to your broth1 then have boil'd ,prunes and ,currans strained also and put it to your broth1 with some whole raisons and currans2 and boil not your fruit too much3 then about half an hour before you dish your meat1 put in a pint of ,claret ,wine and ,sugar1 then dish up your meat on fine sippits1 and broth it4 ,garnish your dish with ,lemons1 ,prunes1 ,mace1 ,raisins1 ,currans1 and ,sugar4 ,you may add to the former ,broth1 ,fennel-roots and ,parsley roots tied up in a bundle4 ,stewed ,broth new ,fashion4 ,otherways for change2 take two ,joints of ,mutton1 ,rack and ,loin1 being half boiled and scummed1 take up the ,mutton1 and wash away the dregs from it1 strain the broth1 and blow away the fat1 then put to the broth in a pipkin a bundle of sweet ,herbs bound up hard1 and some ,mace1 and boil in it also a pound of ,raisins of the ,sun being strained1 a pound of ,prunes whole1 with ,cloves1 ,pepper1 ,saffron1 ,salt1 ,claret1 and ,sugar3 stew all well together1 a little before you dish out your broth1 put in your meat again1 give it a warm1 and serve it on fine carved sippits4 ,to stew a ,loin or ,rack of ,mutton1 or any ,joint otherways4 ,i4 ,chop a ,loin into steaks1 lay it in a deep dish or stewing pan1 and put to it half a pint of ,claret or ,white-,wine1 as much water1 some ,salt and pepper1 three or four whole ,onions1 a faggot of sweet ,herbs bound up hard1 and some large ,mace2 cover them close1 and stew them leisurely the space of two hours1 turn them now and then1 and serve them on sippets4 ,,ii4 ,otherways for change1 being half boiled1 chop some sweet ,herbs and put to them1 give them a walm1 and serve them on sippets with scalded ,goosberries1 ,barberries1 ,grapes1 or ,lemon4 ,,iii4 ,otherways for variety1 put ,raisins1 ,prunes1 ,currans1 ,dates1 and serve them with slic't ,lemon and beaten butter4 ,,iv4 ,sometimes you may alter the ,spice1 and put ,nutmeg1 ,cloves1 and ,ginger4 ,v4 ,sometimes to the first plain way1 put ,capers1 pickled ,cucumbers1 ,samphire1 c4 ,,vi4 ,otherways1 stew it between two dishes with fair water1 and when it boils1 scum it1 and put three or four blades of large ,mace1 gross ,pepper1 ,salt1 and ,cloves1 and stew them close covered two hours2 then have ,parsley picked1 and some stripped ,time1 spinage1 sorrel1 savoury1 and sweet ,marjoram1 chopped with some onions1 put them to your meat1 and give it a walm1 with some grated bread amongst1 dish them on carved sippets1 and blow off the fat on the broth1 and broth it3 lay ,lemon on it1 and beaten butter1 or stew it thus whole4 ,before you put on your ,herbs blow off the fat4 ,to boil a ,leg of ,mutton divers ways4 ,i4 ,stuff a ,legg of ,mutton with ,parsley being finely picked1 boil it in water and salt1 and serve it in a fair dish with ,parsley1 and verjuyce in sawcers4 ,,ii4 ,otherways3 boil it in water and salt1 not stuffed1 and being boiled stuff it with ,lemon in bits like square dice1 and serve it also with the peels square1 cut round about it make sauce with the ,gravy and beaten butter1 with ,lemon and grated ,nutmeg4 ,,iii4 ,otherways1 boil it in water and salt1 being stuffed with parsley1 and make sauce with large mace1 gravy1 chopped parsley1 butter1 vinegar1 juice of orange1 gooseberries1 barberries1 or grapes and sugar3 serve it on sippets4 ,,iv4 ,to boil a ,leg of ,mutton otherways4 ,take a good leg of ,mutton1 and boil it in water and salt1 being stuffed with sweet herbs chopped with some beef-suet1 some salt and nutmeg4 ,then being almost boiled1 take up some of the broth into a ,pipkin1 and put to it some large mace1 a few currans2 a handful of ,french ,capers1 and a little sack1 the yolks of three or four hard eggs1 minced small1 and some lemon cut like square dice2 and being finely boil'd1 dish it on carved sippets1 broth it1 and run it over with beaten butter1 and lemon shred small4 ,v4 ,otherways4 ,take a fair leg of mutton1 boil it in water and salt1 and make sauce with gravy1 some wine vinegar1 salt-butter1 and strong broth1 being well stewed together with nutmeg4 ,then dish up the leg of mutton on fine carved sippets1 and pour on your broth4 ,garnish your dish with barberries1 capers1 and slic't lemon4 ,garnish the leg of mutton with the same garnish1 and run it over with beaten butter1 slic't lemon1 and grated nutmeg4 ,to boil a leg of ,veal4 #a4 ,stuff it with beef-suet1 and sweet herbs chopped1 nutmeg1 salt1 and boil it in fair water and salt4 ,then take some of the broth1 and put to some capers1 currans1 large mace1 a piece of interlarded ,bacon1 two or three whole ,cloves1 pieces of pears1 and some artichock-suckers boil'd and put in beaten butter1 boil'd marrow and mace4 ,then before you dish it up1 have sorrel1 sage1 parsley1 time1 sweet marjoram coursely minced1 with two or three cuts of a knife1 and bruised with the back of a ladle on a clean board1 put it to your broth to make it green1 and give it a warm or two4 ,then dish up the leg of veal on fine carved sippets1 pour on the broth1 and then your other materials1 some ,goosberries1 or ,barberries1 beaten butter and lemon4 #b4 ,to boil a ,leg of ,veal otherways4 ,stuff it with beef-suet1 nutmeg1 and salt1 boil it in a pipkin1 and when it boils1 scum it1 and put into it some salt1 parsley1 and fennel roots in a bundle close bound up2 then being almost boil'd1 take up some of the broth in a pipkin1 and put to it some ,mace1 ,raisins of the sun1 gravy2 stew them well together1 and thicken it with grated bread strained with hard ,eggs3 before you dish up your broth have parsley1 time1 sweet marjoram stript1 marigold flowers1 sorrel1 and spinage picked3 bruise it with the back of a ladle1 give it a warm and dish up your leg of veal on fine carved sippets3 pour on the broth and run it over with beaten ,butter4 #c4 ,to boil a ,leg of ,veal otherwise with rice1 or a ,knuckle4 ,boil it in a pipkin1 put some salt to it1 and scum it2 then put to it some mace and some rice finely picked and washed1 some raisins of the sun and gravy2 and being fine and tender boil'd1 put in some saffron and serve it on fine carved sippets1 with the rice over all4 #d4 ,otherways with past cut like small lard1 boil it in thin broth and saffron4 #e4 ,otherways in white broth1 and with fruit1 spinage1 sweet herbs and gooseberries1 c4 ,to make all manner of forc't meats1 or stuffings for any kind of ,meats2 as ,leggs1 ,breasts1 ,shoulders1 ,loins or ,racks2 or for any ,poultry or ,fowl whatsoever1 boil'd1 rost1 stewed1 or baked2 or boil'd in bags1 round like a quaking ,pudding in a napkin4 ,to force a ,leg of ,veal in the ,french ,fashion1 in a ,feast for ,dinner or ,supper4 ,take a leg of ,veal1 and take out the meat1 but leave the skin and knuckle whole together1 then mince the meat that came out of the leg with some beef-suet or lard1 and some sweet herbs minced also2 then season it with pepper1 nutmeg1 ginger1 cloves1 salt1 a clove or two of garlic1 and some three or four yolks of hard eggs whole or in quarters1 pine apple-seed1 two or three raw eggs1 pistaches1 chesnuts1 pieces of artichocks1 and fill the leg1 sow it up and boil it in a pipkin with two gallons of fair water1 and some white wine1 being scummed and almost boil'd take up some broth into a dish or pipkin1 and put to it some chesnuts1 pistaches1 pine-apple-seed1 marrow1 large mace1 and artichocks bottoms1 and stew them well together2 then have some fried tost of manchet or roles finely carv'd4 ,the leg being finely boil'd1 dish it on ,french bread1 and fried tost and sippets round about it1 broth it and put on marrow1 and your other materials1 with sliced lemon and lemon peel1 run it over with beaten butter1 and thicken your broth sometimes with strained almonds2 sometimes yolks of eggs and saffron1 or saffron onely4 ,you may add sometimes balls of the same meat4 ,garnish4 ,for your ,garnish you may use ,chesnuts1 ,artichock1 pistaches1 pine-apple-seed and yolks of hard eggs in halves or potato's4 ,otherwhiles3 ,quinces in quarters1 or pears1 pippins gooseberries1 grapes1 or barberries4 ,to force a breast of ,veal4 ,mince some ,veal or ,mutton with some beef-suet or fat bacon1 and some sweet herbs minced also1 and seasoned with some cloves1 mace1 nutmeg1 pepper1 two or three raw eggs and salt3 then prick it up1 the breast being filled at the lower end1 and stew it between two dishes with some strong broth1 white wine1 and large mace1 then an hour after have sweet herbs picked and stripped1 time1 sorrel1 parsley1 sweet ,marjoram bruised with the back of a ladle1 and put it into your broth with some beef-marrow1 and give it a warm2 then dish up your breast of ,veal1 on fine sippets finely carved1 broth it1 and lay on slic't lemons1 marrow1 mace and barberries1 and run it over with beaten butter4 ,if you will have the broth yellow1 put saffron into it4 ,to boil a breast of ,veal otherwise4 ,make a ,pudding of grated manchet1 minced suet1 and minced ,veal1 season it with nutmeg1 pepper1 and salt1 three or four eggs1 cinamon1 dates1 currans1 raisins of the ,sun1 some grapes1 sugar1 and cream1 mingle them all together1 and fill the breast2 prick it up1 and stew it between two dishes1 with white wine and strong broth1 mace dates1 marrow1 and being finely stewed1 serve it on sippets1 and run it over with beaten butter1 lemon1 ,barberries1 or grapes4 ,sometimes thick it with some almond milk1 sugar1 and cream4 ,to ,boil a breast of ,veal in another manner4 ,joint it well1 and perboil it a little1 then put it in a stewing pan or deep dish with some strong broth2 and a bundle of sweet herbs well bound up1 some large mace1 and some slices of interlarded bacon1 two or three cloves1 some capers1 samphire1 salt1 some yolks of hard eggs1 and white-wine2 stew all these well together1 and being boil'd and tender1 serve it on fine carved sippets1 and broth it4 ,then have some fried sweetbreads1 sausages of veal or pork1 garlick or none1 and run all over with beaten butter1 lemon1 and fried parsley4 ,thus you may boil a ,rack or ,loin4 ,to make several sorts of ,puddings4 #a4 ,bread ,puddings yellow or ,green4 ,grate four penny loaves1 and fearce them through a cullender1 put them in a deep dish1 and put to them four eggs1 two quarts of cream1 cloves1 mace1 and some saffron1 salt1 rose-water1 sugar1 currans1 a pound of beef-suet minced1 and a pound of dates4 ,if green1 juyces of spinage1 and all manner of sweet herbs stamped amongst the spinage1 and strain the juyce2 sweet herbs chopped very small1 cream1 cinamon1 nutmeg1 salt1 and all other things1 as is next before laid3 your herbs must be time stripped1 savoury1 sweet marjoram1 rosemarry1 parsley1 pennyroyal1 dates2 in these seven or eight yolks of eggs4 ,another ,pudding1 called ,cinamon-,pudding ,take five penny loaves1 and fearce them through a cullender1 put them in a deep dish or tray1 and put to them five pints of cream1 cinamon six ounces1 suet one pound minced1 eggs six yolks1 four whites1 sugar1 salt1 slic't dates1 stamped almonds1 or none1 rose-water4 ,to make ,rice ,puddings ,boil your ,rice with ,cream1 strain it1 and put to it two penny loaves grated1 eight yolks of eggs1 and three whites1 beef suet1 one pound of ,sugar1 ,salt1 ,rose-water1 ,nutmeg1 ,coriander beaten1 c4 ,other ,rice ,puddings4 ,steep your rice in milk over night1 and next morning drain it1 and boil it with cream1 season it with sugar being cold1 and eggs1 beef-suet1 salt1 nutmegs1 cloves1 mace1 currans1 dates1 c4 ,to mak ,oatmeal puddings1 called ,isings4 ,take a quart of whole oatmeal1 being picked1 steep it in warm milk over night1 next morning drain it1 and boil it in a quart of sweet cream2 and being cold put to it six eggs1 of them but three whites1 cloves1 mace1 saffron1 pepper1 suet1 dates1 currans1 salt1 sugar4 ,this put in bags1 guts1 or fowls1 as capon1 c4 ,if green1 good store of herbs chopped small4 ,to make blood ,puddings ,take the blood of a hog1 while it is warm1 and steep in it a quart or more of great oatmeal groats1 at the end of three days take the groats out and drain them clean2 then put to these groats more then a quart of the best cream warmed on the fire2 then take some mother of time1 spinage1 parsley1 savory1 endive1 sweet marjoram1 sorrel1 strawberry leaves1 succory1 of each a few chopped very small and mix them with the groats1 with a little fennel seed finely beaten1 some peper1 cloves1 mace salt1 and some beef-suet1 or flakes of the hog cut small4 ,otherways1 you may steep your oatmeal in warm mutton broth1 or scalding milk1 or boil it in a bag4 ,to make ,andolians4 ,soak the hogs guts1 and turn them1 scour them1 and steep them in water a day and a night1 then take them and wipe them dry1 and turn the fat side outermost4 ,then have pepper1 chopped sage1 a little cloves and mace1 beaten coriander-seed1 salt2 mingle all together1 and season the fat side of the guts1 then turn that side inward again1 and draw one gut over another to what bigness you please3 thus of a whole belly of a fat hog4 ,then boil them in a pot or pan of fair water1 with a piece of interlarded bacon1 some spices and salt2 tye them fast at both ends1 and make them of what length you please4 ,sometimes for variety you may leave out some of the foresaid herbs1 and put pennyroyal1 savory1 leeks1 a good big onion or two1 marjoram1 time1 rosemary1 sage1 nutmeg1 ginger1 pepper1 salt1 c4 ,to make other ,blood ,puddings4 ,steep great oatmeal in eight pints of warm goose blood1 sheeps blood1 calves1 or lambs1 or fawns blood1 and drain it1 as is aforesaid1 after three days put to it in every pint as before4 ,other ,blood ,puddings4 ,take blood and strain it1 put in three pints of the blood1 and two of cream1 three penny manchets grated1 and beef-suet cut square like small dice or hogs flakes1 yolks of eight eggs1 salt1 sweet herbs1 nutmeg1 cloves1 mace and pepper4 ,sometimes for variety1 ,sugar1 ,currans1 c4 ,to make a most rare excellent ,marrow ,pudding in a dish baked1 and garnish the ,dish brims with ,puff past4 ,take the marrow of four marrow bones1 two pinemolets or french bread1 half a pound of raisins of the ,sun1 ready boil'd and cold1 cinamon a quarter of an ounce finely beaten1 two grated nutmegs1 sugar a quarter of a pound1 dates a quarter of a pound1 sack half a pint1 rose-water a quarter of a pint1 ten eggs1 two grains of ambergreese1 and two of musk dissolved3 now have a fine clean deep large dish1 then have a slice of french bread1 and lay a lay of sliced bread in the dish1 and stew it with cinamon1 nutmeg1 and sugar mingled together1 and also sprinkle the slices of bread with sack and rose-water1 then some raisins of the sun1 and some sliced dates and good big peices of marrow2 and thus make two or three lays of the aforesaid ingredients1 with four ounces of musk1 ambergreece1 and most marrow on the top1 then take two quarts of cream1 and strain it with half a quarter of fine sugar1 and a little salt1 7about a spoonful7 and twelve eggs1 six of the whites taken away3 then set the dish into the oven1 temperate1 and not too hot1 and bake it very fair and white1 and fill it at two several times1 and being baked1 scrape fine sugar on it1 and serve it hot4 ,to make marrow ,puddings of ,rice and grated ,bread4 ,steep half a pound of rice in milk all night1 then drain it from the milk1 and boil it in a quart of cream2 being boild strain it and put it to half a pound of sugar1 beaten nutmeg and mace steeped in rose water1 and put to the foresaid materials eight yolks of eggs1 and five grated manchets1 put to it also half a pound of marrow1 cut like dice1 and salt2 mingle all together1 and fill your bag or napkin1 and serve it with beaten butter1 being boiled and stuck with almonds4 ,if in guts1 being boild1 tost them before the fire in a silver dish or tosting pan4 ,to make other ,puddings of ,turkie or ,capon in bags1 guts1 or for any kind of stuffing1 or forcing1 or in ,cauls ,take a rost ,turky1 mince it very small1 and stamp it with some almond past1 then put some coriander-seed beaten1 salt1 sugar1 rose-water1 yolks of eggs raw1 and marrow stamped also with it1 and put some cream1 mace1 soked in sack and whitewine1 rose-water and sack1 strain it into the materials1 and make not your stuff to thin1 then fill either gut or napkin1 or any fouls boil'd1 bak'd or rost1 or legs of veal or mutton1 or breasts1 or kid1 or fawn1 whole lambs1 suckers1 c4 ,sheeps ,haggas ,puddings4 ,to make a ,haggas ,pudding in a ,sheeps ,paunch4 ,take good store of ,parsley1 savory1 time1 onions1 oatmeal groats chopped together1 and mingled with some beef or mutton-suet minced together1 and some cloves1 mace1 pepper1 and salt2 fill the paunch1 sow it up1 and boil it4 ,then being boiled1 serve it in a dish1 and cut a hole in the top of it1 and put in some beaten butter with two or three yolks of eggs dissolved in the butter or none4 ,thus one may do for a ,fasting day1 and put no suet in it1 and put it in a napkin or bag1 and being well boiled1 butter it1 and dish it in a dish1 and serve it with sippets4 ,a ,haggas otherways4 ,steep the oatmeal over night in warm milk1 next morning boil it in cream1 and being fine and thick boil'd1 put beef-suet to it in a dish or tray1 some cloves1 mace1 nutmeg1 salt1 and some raisins of the sun1 or none1 and an onion1 somtimes savory1 parsley1 and sweet marjoram1 and fill the panch1 c4 ,other ,haggas ,puddings4 ,calves panch1 calves chaldrons2 or muggets being clenged1 boil it tender and mince it very small1 put to it grated bread1 eight yolks of eggs1 two or three whites1 cream1 some sweet herbs1 spinage1 succory1 sorrel1 strawberry leaves very small minced2 bits of butter1 pepper1 cloves1 mace1 cinnamon1 ginger1 currans1 sugar1 salt1 dates1 and boil it in a napkin or calves panch1 or bake it3 and being boiled1 put it in a dish1 trim the dish with scraped sugar1 and stick it with slic't ,almonds1 and run it over with beaten butter1 c4 ,to make liver ,puddings4 ,take a good hogs1 calves1 or lambs liver1 and boil it3 being cold1 mince it very small1 or grate it1 and fearce it through a meal-sieve or cullender1 put to it some grated manchet1 two penny loaves1 some three pints of cream1 four eggs1 cloves1 mace1 currans1 salt1 dates1 sugar1 cinamon1 ginger1 nutmegs1 one pound of beef-suet minced very small3 being mixt all together1 fill a wet napkin1 and bind it in fashion of a ball1 and serve it with beaten butter and sugar being boil'd4 ,other ,liver ,puddings4 ,for variety1 sometimes sweet herbs1 and sometimes flakes of the hog in place of beef-suet1 fennil-seed1 carraway seed1 or any other seed1 and keep the order as is abovesaid4 ,to make ,puddings of blood after the ,italian fashion4 ,take three pints of hogs blood1 strain it1 and put to it half a pound of grated cheese1 a penny manchet grated1 sweet herbs chopped very small1 a pound of beef-suet minced small1 nutmeg1 pepper1 sugar1 ginger1 cloves1 mace1 cinamon1 sugar1 currans1 eggs1 c4 ,to make ,puddings of a ,heifers ,udder4 ,take an heifers udder1 and boil it2 being cold1 mince it small1 and put to it a pound of almond paste1 some grated manchet1 three or four eggs1 a quart of cream1 one pound of beef-suet minced small1 sweet herbs chopped small also1 currans1 cinamon1 salt1 one pound of sugar1 nutmeg1 saffron1 yolks of hard eggs in quarters1 preserved pears in form of square dice2 bits of marrow2 mingle all together1 and put it in a clean napkin dipped in warm liquor1 bind it up round like a ball1 and boil it4 ,being boil'd dish it in a clean scoured dish1 scrape sugar1 and run it over with beaten butter1 stick it with slic't almonds1 or slic't dates1 canded lemon peel1 orange1 or citrons1 juyce of orange over all4 ,thus also lamb-stones1 sweet-breads1 turkey1 capon1 or any poultrey4 ,forcing for any roots2 as mellons1 ,cucumbers1 ,colliflowers1 ,cabbidge1 ,pompions1 ,gourds1 great ,onions1 ,parsnips1 ,turnips or ,carrots4 ,take a ,musk ,mellon1 take out the seed1 cut it round the mellon two fingers deep1 then make a forcing of grated bread1 beaten almonds1 rose-water and sugar1 some musk-mellon stamped small with it1 also bisket bread beaten to powder1 some coriander-seed1 canded lemon minced small1 some beaten mace and marrow minced small1 beaten cinamon1 yolks of raw eggs1 sweet herbs1 saffron1 and musk a grain2 then fill your rounds of mellons1 and put them in a flat bottom'd dish1 or earthen pan1 with butter in the bottom1 and bake them in a dish4 ,then have sauce made with white-wine and strong broth strained with beaten almonds1 sugar and cinamon2 serve them on sippets finely carved1 give this broth a warm1 and pour it on your mellons1 with some fine scraped sugar1 dry them in the oven1 and so serve them4 ,or you may do these whole2 mellons1 cucumbers1 lemons or turnips1 and serve them with any boil'd fowl4 ,other forcing1 or ,pudding1 or stuffing for ,birds or any ,fowl1 or any ,joint of ,meat4 ,take veal or mutton1 mince it1 and put to it some grated bread1 yolks of eggs1 cream1 currans1 dates1 sugar1 nutmeg1 cinamon1 ginger1 mace1 juyce of ,spinage1 sweet ,herbs1 salt and mingle all together1 with some whole marrow amongst4 ,if yellow1 use ,saffron4 ,other forcing for ,fowls or any ,joint of meat4 ,mince a leg of mutton or veal and some beef-suet1 or venison1 with sweet herbs1 grated bread1 eggs1 nutmeg1 pepper1 ginger1 salt1 dates1 currans1 raisins1 some dry canded oranges1 coriander seed1 and a little cream2 bake them or boil them1 and stew them in white wine1 grapes1 marrow1 and give them a walm or two1 thick it with two or three yolks of eggs1 sugar1 verjuyce1 and serve these puddings on sippets1 pour on the broth1 and strew on sugar and slic't lemon4 ,other forcing of ,veal or ,pork1 ,mutton1 ,lamb1 ,venison1 ,land1 or ,sea ,foul4 ,mince them with beef-suet or lard1 and season them with pepper1 cloves1 mace1 and some sweet herbs grated1 ,bolonia sausages1 yolks of eggs1 grated cheese1 salt1 c4 ,other stuffings or forcings of grated cheese1 calves brains1 or any brains1 as pork1 goat1 ,kid or ,lamb1 or any venison1 or pigs brains1 with some beaten nutmeg1 pepper1 salt1 ginger1 cloves1 saffron1 sweet herbs1 eggs1 ,gooseberries1 or grapes4 ,other forcing of calves udder boiled and cold1 and stamped with almond past1 cheese-curds1 sugar1 cinamon1 ginger1 mace cream1 salt1 raw eggs1 and some marrow or butter1 c4 ,other ,stuffings of ,puddings4 ,take rice flower1 strain it with ,goats milk or cream1 and the brawn of a poultry rosted1 minced and stamped1 boil them to a good thickness1 with some marrow1 sugar1 rosewater and some salt2 and being cold1 fill your poultry1 either in cauls of veal or other ,joynts of meat1 and bake them or boil them in bags or guts1 put in some nutmeg1 almond past1 and some beaten mace4 ,other stuffings of the brawn of a ,capon1 ,chickens1 ,pigeons1 or any tender ,sea ,foul4 ,take out the meat1 and save the skins whole1 leave on the legs and wings to the skin1 and also the necks and heads1 and mince the meat raw with some interlarded bacon1 or beef-suet1 season it with cloves1 mace1 sugar1 salt1 and sweet herbs chopped small1 yolks of eggs grated1 parmisan or none1 fill the body1 legs1 and neck1 prick up the back1 and stew them between two dishes with strong broth as much as will cover them1 and put some bottoms of artichocks1 cordons1 or boil'd sparagus1 goosberries1 ,barberries1 or grapes being boil'd1 put in some grated permisan1 large mace1 and saffron1 and serve them on fine carved sippets1 garnish the dish with roast turnips1 or roast onions1 cardons1 and mace1 c4 ,other forcing of ,livers of ,poultry1 or ,kid or ,lambs4 ,take the ,liver raw1 and cut it into little bits like dice1 and as much interlarded bacon cut in the same form1 some sweet herbs chopped small amongst2 also some raw yolks of eggs1 and some beaten cloves and mace1 pepper1 and salt1 a few prunes or raisins1 or no fruit1 but grapes or gooseberries1 a little grated permisan1 a clove or two of garlick2 and fill your poultry1 either boild or rost1 c4 ,other forcing for any dainty ,foul2 as ,turkie1 ,chickens1 or ,pheasants1 or the like boil'd or rost4 ,take minced veal raw1 and bacon or beef-suet minc't with it2 being finely minced1 season it with cloves and mace1 a few currans salt1 and some boiled bottoms of artichocks cut in form of dice small1 and mingle amongst the forcing1 with pine-apple-seeds1 pistaches1 chesnuts and some raw eggs1 and fill your poultry1 c4 ,other fillings or forcings of parboild ,veal or ,mutton4 ,mince the ,meat with beef-suet or interlarded ,bacon1 and some cloves1 mace1 pepper1 salt1 eggs1 sugar1 and some quartered pears1 damsons1 or prunes1 and fill your fowls1 c4 ,other fillings of raw ,capons4 ,mince it with fat bacon and grated cheese1 or permisan1 sweet herbs1 cheese curd1 currans1 cinamon1 ginger1 nutmeg1 pepper1 salt1 and some pieces of artichocks like small dice1 sugar1 saffron1 and some mushrooms4 ,otherways4 ,grated liver of veal1 minced lard1 fennel-seed1 whole raw eggs1 sugar1 sweet herbs1 salt1 grated cheese1 a clove or two of garlick1 cloves1 mace1 cinamon and ginger1 c4 ,otherways4 ,for a leg of mutton1 grated bread1 yolks of raw eggs1 beef-suet1 salt1 nutmeg1 sweet herbs1 juyce of spinage2 cream1 cinamon1 and sugar2 if yellow1 saffron4 ,other forcing1 for ,land or ,sea fowl boiled or baked1 or a ,leg of ,mutton4 ,take the meat out of the leg1 leave the skin whole1 and mince the meat with beef-suet and sweet herbs2 and put to it1 being finely minced1 grated bread1 dates1 currans1 raisins1 orange minced small1 ginger1 pepper1 nutmeg1 cream1 and eggs2 being boiled or baked1 make a sauce with marrow1 strong broth1 white-wine1 verjuyce1 mace1 sugar1 and yolks of eggs1 strained with verjuyce2 serve it on fine carved sippets1 and slic'd lemon1 grapes or gooseberries3 and thus you may do it in cauls of veal1 lamb1 or kid4 ,legs of ,mutton forc't1 either rost or boil'd4 ,mince the meat with beef-suet or bacon1 sweet herbs1 pepper1 salt1 cloves and mace1 and two or three cloves of garlick1 raw eggs1 two or three chesnuts1 work up altogether1 fill the leg1 and prick it up1 then rost it or boil it3 make sauce with the remainder of the meat1 stew it on the fire with gravy1 chesnuts1 pistaches1 or pine apple seed1 bits of artichocks1 pears1 grapes1 or pippins1 and serve it hot on this sauce1 or with gravy that drops from it only1 and stew it between two dishes4 ,other forcing of ,veal4 ,mince the veal and cut the lard like dice1 and put to it1 with some minced ,pennyroyall1 sweet marjoram1 winter savory1 nutmeg1 a little cammomile1 pepper1 salt1 ginger1 cinamon1 sugar1 and work all together2 then fill it into beef guts of some three inches long1 and stew them in a pipkin with claret wine1 large mace1 capers and marrow2 being finely stewed1 serve them on fine carved sippets1 slic'd lemon and barberries1 and run them over with beaten butter and scraped sugar4 ,other forcing for ,veal1 ,mutton1 or ,lamb4 ,either of these minced with beef-suet1 parsley1 time1 savory1 marigolds1 endive and spinage2 mince all together1 and put some grated bread1 grated nutmeg1 currans1 five dates1 sugar1 yolks of eggs1 rose-water1 and verjuyce2 of this forcing you may make birds1 fishes1 beasts1 pears1 balls or what you will1 and stew them1 or fry them1 or bake them and serve them on sippets with verjuyce1 sugar and butter1 either dinner or supper4 ,other forcing for breast1 ,legs1 or ,loyns of ,beef1 ,mutton1 ,veal1 or any ,venison1 or ,fowl1 rosted1 baked1 or stewed4 ,mince any meat1 and put to it beef-suet or lard1 dates1 raisins1 grated bread1 nutmeg1 pepper and salt1 and two or three eggs1 c4 ,otherways4 ,mince some mutton with beef-suet1 some orange-peel1 grated nutmeg1 grated bread1 coriander-seed1 pepper1 salt1 and yolks of eggs1 mingle all together1 and fill any breast1 or leg1 or any ,joynt of sweet1 and make sauce with gravy1 strong broth1 dates1 currans1 sugar1 salt1 lemons1 and barberries4 c4 ,other forcing for rost or boil'd1 or baked ,legs of any meat1 or any other ,joint or ,fowl4 ,mince a ,leg of ,mutton with beef-suet1 season it with cloves1 mace1 pepper1 salt1 nutmeg1 rose-water1 currans1 raisins1 carraway-seeds and eggs2 and fill your leg of ,mutton1 c4 ,then for sauce for the aforesaid1 if baked1 bake it in an earthen pan or deep dish1 and being baked1 blow away the fat1 and serve it with the gravy4 ,if rost1 save the gravy that drops from it1 and put to it slic't lemon or orange4 ,if boil'd1 put capers1 barberries1 white-wine1 hard eggs minced1 beaten ,butter1 gravy1 verjuyce and sugar1 c4 ,other forcing4 ,mince a leg of mutton or lamb with beef-suet1 and all manner of sweet herbs minced1 cloves1 mace1 salt1 currans1 sugar1 and fill the leg with half the meat3 than make the rest into little cakes as broad as a shilling1 and put them in a pipkin1 with strong mutton broth1 cloves1 mace1 vinegar1 and boil the leg1 or bake it1 or rost it4 ,forcing in the ,spanish ,fashion in balls4 ,mince a leg of mutton with beef suet and some marrow cut like square dice1 put amongst some yolks of eggs1 and some salt and nutmeg2 make this stuff as big as a tennis ball1 and stew them with strong broth the space of two hours2 turn them and serve them on toasts of fine manchet1 and serve them with the palest of the balls4 ,other manner of ,balls4 ,mince a leg of ,veal very small1 yolks of hard eggs1 and the yolks of seven or eight raw eggs1 some salt1 make them into balls as big as a walnut1 and stew them in a pipkin with some mutton broth1 mace1 cloves1 and slic't ginger1 stew them an hour1 and put some marrow to them1 and serve them on sippets1 c4 ,other grand or forc't ,dish4 ,take hard eggs1 and part the yolks and whites in halves1 then take the yolks and mince them1 or stamp them in a ,mortar1 with marchpane stuff1 and sweet herbs chopped very small1 and put amongst the eggs or past1 with sugar and cinamon fine beaten1 put some currans also to them1 and mingle all together with salt1 fill the whites1 and set them by4 ,then have preserved oranges canded1 and fill them with marchpane paste and sugar1 and set them by also4 ,then have the tops of sparagus boil'd1 and mixed with butter1 a little sack1 and set them by also4 ,then have boild chesnuts peeled and pistaches1 and set them by also4 ,then have marrow steeped first in rose-water1 then fried in ,butter1 set that by also4 ,then have green quodlings slic't1 mixt with bisket bread egg1 and fried in little cakes1 and set that by also4 ,then have sweet-breads1 or lamb-stones1 and yolks of hard eggs fryed1 c4 and dipped in ,butter4 ,then have small turtle doves1 and pigeon peepers and chicken-peepers fried1 or finely rosted or boiled1 and set them by1 or any small birds1 and some artichocks1 and potato's boil'd and fried in ,butter1 and some balls as big as a walnut1 or less1 made of parmisan1 and dipped in butter1 and fried4 ,then last of all1 put them all in a great charger1 the chickens or fowls in the middle1 then lay a lay of sweetbreads1 then a lay of bottoms of artichocks1 and the marrow2 on them some preserved oranges4 ,then next some hard eggs round that1 fried sparagus1 yolks of eggs1 chesnuts1 and pistaches1 then your green quodlings stuffed3 the charger being full1 put to them marrow all over the meat1 and juyce of orange1 and make a sauce of strained almonds1 grapes1 and verjuyce2 and being a little stewed in the oven1 dry it1 c4 ,the dish4 ,sweetbreads1 ,lambstones1 ,chickens1 ,marrow1 ,almonds1 ,eggs1 ,oranges1 ,bisket1 ,sparagus1 ,artichocks1 ,musk1 ,saffron1 ,butter1 ,potato's1 ,pistaches1 ,chesnuts1 ,verjuyce1 ,sugar1 ,flower1 ,parmisan1 ,cinamon4 ,to force a ,french ,bread called ,pine-molet1 or three of them4 ,take a manchet1 and make a hole in the top of it1 take out the crum1 and make a composition of the brawn of a capon rost or boil'd2 mince it1 and stamp it in a mortar1 with marchpane past1 cream1 yolks of hard eggs1 muskefied bisket bread1 the crum of very fine manchet1 sugar1 marrow1 musk1 and some sweet herbs chopped small1 beaten cinamon1 saffron1 some raw yolks of eggs1 and currans3 fill the bread1 and boil them in napkins in capon broth1 but first stop the top with the pieces you took off4 ,then stew or fry some sweetbreads of veal and forced chickens between two dishes1 or ,lamb-stones1 fried with some mace1 marrow1 and grapes1 sparagus1 or artichocks1 and skirrets1 the manchets being well boil'd1 and your chickens finely stewed1 serve them in a fine dish1 the manchets in the middle1 and the sweetbreads1 chickens1 and carved sippets round about the dish2 being finely dished1 thicken the chicken broth with strained almonds1 creams1 sugar1 and beaten butter4 ,garnish your dish with marrow1 pistaches1 artichocks1 puff paste1 mace1 dates1 pomegranats1 or barberries1 and slic't lemon4 ,another forc't dish4 ,take two pound of beef-marrow1 and cut it as big as great dice1 and a pound of ,dates1 cut as big as small ,dice2 then have a pound of prunes1 and take away the out-side from the stones with your knife1 and a pound of ,currans1 and put these aforesaid in a ,platter1 twenty yolks of eggs1 and a pound of sugar1 an ounce of cinamon1 and mingle all together4 ,then have the yolks of twenty eggs more1 strain them with ,rose-water1 a little musk and sugar1 fry them in two pancakes with a little sweet butter fine and yellow1 and being fried1 put one of them in a fair dish1 and lay the former materials on it spread all over2 then take the other1 and cut it in long slices as broad as your little finger1 and lay it over the dishes like a lattice window1 set it in the ,oven1 and bake it a little1 then fry it1 c4 ,bake it leisurely4 ,another forc't fryed ,dish4 ,make a little past with yolks of eggs1 flower1 and boiling liquor4 ,then take a quarter of a pound of sugar1 a pound of marrow1 half an ounce of cinamon1 and a little ginger4 ,then have some yolks of ,eggs1 and mash your marrow1 and a little ,rose-water1 musk or amber1 and a few currans or none1 with a little suet1 and make little pasties1 fry them with clarified butter1 and serve them with scraped sugar1 and juyce of orange4 ,otherways4 ,take good fresh water ,eels1 flay and mince them small with a warden or two1 and season it with pepper1 cloves1 mace1 saffron3 then put currans1 dates1 and prunes1 small minced amongst1 and a little verjuyce1 and fry it in little pasties2 bake it in the oven1 or stew it in a pan in past of divers forms1 or pasties or stars1 c4 ,to make any kind of sausages4 ,first1 ,bolonia ,sausages4 ,the best way and time of the year is to make them in ,september4 ,take four stone of pork1 of the legs the leanest1 and take away all the skins1 sinews1 and fat from it2 mince it fine and stamp it3 then add to it three ounces of whole pepper1 two ounces of pepper more grosly cracked or beaten1 whole cloves an ounce1 nutmegs an ounce finely beaten1 salt1 spanish1 or peter-salt1 an ounce of coriander-seed finely beaten1 or carraway-seed1 cinamon an ounce fine beaten1 lard cut an inch long1 as big as your little finger1 and clean without rust2 mingle all the foresaid together2 and fill beef guts as full as you can possibly1 and as the wind gathers in the gut1 prick them with a pin1 and shake them well down with your hands2 for if they be not well filled1 they will be rusty4 ,these aforesaid ,bolonia ,sausages are most excellent of pork only3 but some use buttock beef1 with pork1 half one and as much of the other4 ,beef and pork are very good4 ,some do use pork of a weeks powder for this use beforesaid1 and no more salt at all4 ,some put a little sack in the beating of these sausages1 and put in place of coriander-seed1 carraway-seed4 ,this is the most excellent way to make ,bolonia ,sausages1 being carefully filled1 and tied fast with a packthred1 and smoaked or smothered three or four days1 that will turn them red2 then hang them in some cool cellar or higher room to take the air4 ,other ,sausages4 ,sausages of pork with some of the fat of a chine of bacon or pork1 some sage chopped fine and small1 salt1 and pepper3 and fill them into porkets guts1 or hogs1 or sheeps guts1 or no guts1 and let them dry in the chimney leisurely1 c4 ,otherways4 ,mince pork with beef-suet1 and mince some sage1 and put to it some pepper1 salt1 cloves1 and mace2 make it into balls1 and keep it for your use1 or roll them into little sausages some four or five inches long as big as your finger2 fry six or seven of them1 and serve them in a dish with vinegar or juyce of orange4 ,thus you may do of a leg of veal1 and put nothing but salt and suet2 and being fried1 serve it with gravy and juyce of orange or butter and vinegar2 and before you fry them flower them4 ,and thus mutton or any meat4 ,or you may add sweet ,herbs or ,nutmeg3 and thus ,mutton4 ,other ,sausages4 ,mince some ,buttock-,beef with ,beef suet1 beat them well together1 and season it with cloves1 mace1 pepper1 and salt3 fill the guts1 or fry it as before2 if in guts1 boil them and serve them as puddings4 ,otherways for change4 ,if without guts1 fry them and serve them with gravy1 juyce of orange or vinegar1 c4 ,to make ,links4 ,take the raring pieces of pork or hog bacon1 or fillets1 or legs1 cut the lean into bits as big as great dice square1 and the fleak in the same form1 half as much2 and season them with good store of chopped sage chopt very small and fine2 and season it also with some pepper1 nutmeg1 cloves1 and mace also very small beaten1 and salt1 and fill porkets guts1 or ,beef-guts3 being well filled1 hang them up and dry them till the salt shine through them2 and when you will spend them1 boil them and broil them4 ,to make all manner of ,hashes4 ,first1 of raw ,beef4 ,mince it very small with some ,beef-suet or lard1 some sweet herbs1 pepper1 salt1 some cloves1 and mace1 blanched chesnuts1 or almonds blanched1 and put in whole1 some nutmeg1 and a whole onion or two1 and stew it finely in a pipkin with some strong broth the space of two hours1 put a little claret to it1 and serve it on sippets finely carved1 with some grapes or lemon in it also1 or barberries1 and blow off the fat4 ,otherways4 ,stew it in ,beef gobbets1 and cut some fat and lean together as big as a good pullets egg1 and put them into a pot or pipkin with some ,carrots cut in pieces as big as a walnut1 some whole onions1 some parsnips1 large mace1 faggot of sweet herbs1 salt1 pepper1 cloves1 and as much water and wine as will cover them1 and stew it the space of three hours4 #b4 ,beef hashed otherways1 of the ,buttock4 ,cut it into thin slices1 and hack them with the back of your knife1 then fry them with sweet butter2 and being fried put them in a pipkin with some claret1 strong broth1 or gravy1 cloves1 mace1 pepper1 salt1 and sweet-butter2 being tender stewed the space of an hour1 serve them on fine sippets1 with slic't lemon1 gooseberries1 barberries1 or grapes1 and some beaten butter4 #c4 ,beef hashed otherways4 ,cut some buttock-beef into fine thin slices1 and half as many slices of fine interlarded ,bacon1 stew it very well and tender1 with some claret and strong ,broth1 cloves1 mace1 pepper1 and salt2 being tender stewed the space of two hours1 serve them on fine carved sippets1 c4 #d4 ,a ,hash of ,bullocks ,cheeks4 ,take the flesh from the bones1 then with a sharp knife slice them in thin slices like ,scotch collops1 and fry them in sweet butter a little2 then put them into a ,pipkin with gravy or strong broth and claret1 and salt1 chopped sage1 and nutmeg1 stew them the space of two hours1 or till they be tender1 then serve them on fine carved sippets1 c4 ,hashes of ,neats ,feet1 or any ,feet2 as ,calves1 ,sheeps1 ,dears1 ,hogs1 ,lambs1 ,pigs1 ,fawns1 or the like1 many of the ways following4 ,boil them very tender1 and being cold1 mince them small1 then put currans to them1 beaten cinamon1 hard eggs minced1 capers1 sweet herbs minced small1 cloves1 mace1 sugar1 white-wine1 butter1 slic't lemon or orange1 slic't almonds1 grated bread1 saffron1 sugar1 gooseberries1 barberries or grapes2 and being finely stewed down1 serve them on fine carved sippets4 #b4 ,neats ,feet hashed otherwise4 ,cut them in peices1 being tender boild1 and put to them some chopped onions1 parsly1 time butter1 mace1 pepper1 vinegar1 salt1 and sugar3 being finely stewed serve them on fine carved sippets1 barberries1 and sugar2 sometimes thicken the broth with yolks of raw eggs and verjuice1 run it over with beaten butter1 and sometimes no sugar4 #c4 ,hashing otherways of any ,feet4 ,mince them small1 and stew them with white wine1 butter1 currans1 raisins1 marrow1 sugar1 prunes1 dates1 cinamon1 mace1 ginger1 pepper1 and serve them on tosts of fried manchet4 ,sometimes dissolve the yolks of eggs4 #d4 ,neats ,feet1 or any ,feet otherways ,being tender boil'd and soused1 part them and fry them in sweet butter fine and brown2 dish them in a clean dish with some mustard and sweet ,butter1 and fry some slic't onions1 and lay them all over the top2 run them over with beaten ,butter4 #e4 ,neats-feet1 or other ,feet otherways sliced1 or in pieces stewed4 ,take boil'd onions1 and put your feet in a pipkin with the onions aforesaid being sliced1 and cloves1 mace1 white wine1 and some strong broth and salt1 being almost stewed or boil'd1 put to it some butter and verjuyce1 and sugar1 give it a warm or two more1 serve it on fine sippets1 and run it over with sweet ,butter4 #f4 ,neats-feet otherways1 or any ,feet fricassed1 or ,trotters4 ,being boil'd tender and cold1 take out the hair or wool between the toes1 part them in halves1 and fry them in butter2 being fryed1 put away the ,butter1 and put to them grated nutmeg1 salt1 and strong ,broth4 ,then being fine and tender1 have some yolks of eggs dissolved with vinegar or verjuyce1 some nutmeg in the eggs also1 and into the eggs put a piece of ,fresh ,butter1 and put away the frying3 and when you are ready to dish up your meat1 put in the eggs1 and give it a toss or two in the pan1 and pour it in a clean dish4 #a4 ,to hash ,neats-tongues1 or any ,tongues4 ,being fresh and tender boil'd1 and cold1 cut them into thin slices1 fry them in sweet butter1 and put to them some strong broth1 cloves1 mace1 saffron1 salt1 nutmegs grated1 yolks of eggs1 grapes1 verjuyce3 and the tongue being fine and thick1 with a toss or two in the pan1 dish it on fine sippets4 ,sometimes you may leave out cloves and mace2 and for variety put beaten cinamon1 sugar1 and saffron1 and make it more brothy4 #b4 ,to hash a ,neats-,tongue otherways4 ,slice it into thin slices1 no broader than a three pence1 and stew it in a dish or pipkin with some strong broth1 a little sliced onion of the same bigness of the tongue1 and some salt1 put to some mushrooms1 and nutmeg1 or mace1 and serve it on fine sippets1 being well stewed2 rub the bottom of the dish with a clove or two of garlick or mince a raw onion very small and put in the bottom of the dish1 and beaten butter run over the tops of your dish of meat1 with lemon cut small4 #c4 ,to hash a ,tongue otherwise1 either whole or in slices4 ,boil it tender1 and blanch it2 and being cold1 slice it in thin slices1 and put to it boil'd chesnuts or roste1 some strong broth1 a bundle of sweet herbs1 large mace1 white endive1 pepper1 wine1 a few cloves1 some capers1 marrow or butter1 and some salt2 stew it well together1 and serve it on fine carved sippets1 garnish it on the meat1 with gooseberries1 barberries1 or lemon4 #d4 ,to hash a ,tongue otherways4 ,being boil'd tender1 blanch it1 and let it cool1 then slice it in thin slices1 and put it in a pipkin with some mace and raisins1 slic't dates1 some blanched almonds2 pistaches1 claret or white whine1 butter1 verjuyce1 sugar1 and strong broth2 being well stewed1 strain in six eggs1 the yolks being boil'd hard1 or raw1 give it a warm1 and dish up the tongue on fine sippets4 ,garnish the dish with fine sugar1 or fine searced manchet1 lay lemon on your meat slic't1 run it over with beaten butter1 c4 #e4 ,to hash a ,neats ,tongue otherways4 ,being boil'd tender1 slice it in thin slices1 and put it in a pipkin with some currans1 dates1 cinamon1 pepper1 marrow1 whole mace1 verjuyce1 eggs1 butter1 bread1 wine1 and being finely stewed1 serve it on fine sippets1 with beaten butter1 sugar1 strained eggs1 verjuyce1 c4 #f4 ,to stew a ,neats ,tongue whole4 ,take a fresh neats tongue raw1 make a hole in the lower end1 and take out some of the meat1 mince it with some ,bacon or ,beef suet1 and some sweet herbs1 and put in the yolks of an egg or two1 some nutmeg1 salt1 and some grated parmisan or fat cheese1 pepper1 and ginger2 mingle all together1 and fill the hole in the tongue1 then rap a caul or skin of mutton about it1 and bind it about the end of the tongue1 boil it till it will blanch3 and being blanched1 wrap about it the caul of veal with some of the forcing1 roast it a little brown1 and put it in a pipkin1 and stew it with some claret and strong broth1 cloves1 mace1 salt1 pepper1 some strained bread1 or grated manchet1 some sweet herbs chopped small1 marrow1 fried onions and apples amongst2 and being finely stewed down1 serve it on fine carved sippets1 with barberries and slic't lemon1 and run it over with beaten ,butter4 ,garnish the dish with grated or searced manchet4 #g4 ,to stew a ,neats ,tongue otherways1 whole1 or in pieces1 boiled1 blanch it1 or not4 ,take a tongue and put it a stewing between two dishes being raw1 fresh1 put some strong broth to it and white wine1 with some whole cloves1 mace1 and pepper whole1 some capers1 salt1 turnips cut like lard1 or carrots1 or any roots1 and stew all together the space of two or three hours leisurely1 then blanch it1 and put some marrow to it1 give it a warm or two1 and serve it on sippets finely carved1 and strow on some minced lemon and barberies or grapes1 and run all over with beaten ,butter4 ,garnish your dish with fine grated manchet finely searced4 #h4 ,to boil a ,tongue otherways4 ,salt a tongue twelve hours1 or boil it in water salt till it be tender1 blanch it1 and being finely boil'd1 dish it in a clean dish1 and stuff it with minced lemon1 mince the rind1 and strow over all1 and serve it with some of the ,gallendines1 or some of the ,italian sauces1 as you may see in the book of sauces4 ,to boil a ,neats ,tongue otherways1 of three or four days powder4 ,boil it in fair water1 and serve it on brewice1 with boiled turnips and onions1 run it over with beaten ,butter1 and serve it on fine carved sippets1 some barberries1 goosberries1 or grapes1 and serve it with some of the sauces1 as you may see in the book of all manner of sauces4 ,to ,fricas a ,neats ,tongue1 or any ,tongue4 ,being tender boil'd1 slice it into thin slices1 and fry it with sweet ,butter1 then put away your ,butter1 and put some strong broth1 nutmeg1 pepper1 and sweet herbs chopped small1 some grapes or barberries picked1 and some yolks of eggs1 or verjuyce1 grated bread1 or stamped ,almonds and strained4 ,somtimes you may add some ,saffron4 ,thus udders may be dressed in any of the ways of the ,neats-,tongues beforesaid4 ,to hash any ,land-,fowl1 as ,turky1 ,capon1 ,pheasant1 or ,partridges1 or any ,fowls being roasted and cold4 ,roast the ,fowls for ,hashes4 ,take a capon1 hash the wings1 and slice into thin slices1 but leave the rump and the legs whole2 mince the wings into very thin slices1 no bigger then a three pence in breadth1 and put it in a pipkin with a little strong broth1 nutmeg1 some slic't mushroms1 or pickled mushroms1 an onion very thin slic't no bigger than the minced capon being well stew'd down with a little butter gravy1 dish it on fine sippets1 lay the rump or rumps whole on the minced meat1 also the legs whole1 and run it over with beaten ,butter1 slices of lemon1 and lemon peel whole4 ,collops or hashed ,veal4 ,take a leg of ,veal1 and cut it into slices as thin as an half crown piece1 and as broad as your hand1 and hack them with the back of a knife1 then lard them with small lard good and thick1 and fry them with sweet butter2 being fryed1 make sauce with butter1 vinegar1 some chopped time amongst1 and yolks of eggs dissolved with juice of oranges2 give them a toss or two in the pan1 and so put them in a dish with a little gravy1 c4 ,or you may make other sauce of mutton gravy1 juyce of lemon and grated nutmeg4 ,a ,hash of any ,tongues1 ,neats ,tongues1 ,sheeps ,tongues1 or any great or small ,tongues4 ,being tender boil'd and cold1 cut them in thin slices1 and fry them in sweet butter2 then put them in a pipkin with a pint of ,claret wine1 and some beaten cinamon1 ginger1 sugar1 salt1 some capers1 or samphire1 and some sweet butter2 stir it well down till the liquor be half wasted1 and now and then stir it3 being finely and leisurely stewed1 serve it on fine carved sippets1 and wring on the juyce of a lemon1 and marrow1 c4 ,or sometimes lard them whole1 tost them1 and stew them as before1 and put a few carraways1 and large mace1 sugar1 marrow1 chestnuts3 serve them on fried tosts1 c4 ,to make other ,hashes of ,veal4 ,take a fillet of ,veal with the udder1 rost it2 and being rosted1 cut away the frothy flap2 and cut it into thin slices2 then mince it very fine with #b handfuls of french capers1 currans one handful2 and season it with a little beaten nutmeg1 ginger1 mace1 cinamon1 and a handful of sugar1 and stew these with a pound of butter1 a quarter of a pint of vinegar1 as much caper liquor1 a faggot of sweet herbs1 and little salt2 ,let all these boil softly the space of two hours1 now and then stirring it2 being finely stewed1 dish it up1 and stick about it fried tost1 or stock fritters1 c4 ,or to this foresaid ,hash1 you may add some yolks of hard eggs minced among the meat1 or minced and mingled1 and put whole currans1 whole capers1 and some white wine4 ,or to this foresaid ,hash1 you may1 being hashed1 put nothing but beaten ,butter only with lemon1 and the meat cut like square dice1 and serve it with beaten butter and lemon on fine carved sippets4 ,to ,hash a ,hare4 ,cut it in two pieces1 and wash off the hairs in water and wine1 strain the liquor1 and parboil the quarters2 then take them and put them into a dish with the legs1 shoulders1 and head whole1 and the chine cut in two or three pieces1 and put to it two or three grate onions whole1 and some of the liquor where it was parboil'd3 stew it between two dishes till it be tender1 then put to it some pepper1 mace1 nutmeg1 and serve it on fine carved sippets1 and run it over with beaten butter1 lemon1 some marrow1 and barberries4 ,to hash or boil ,rabits divers ways1 either in quarters or slices cut like small dice1 or whole or minced4 ,take a rabit being flayed1 and wiped clean1 cut off the legs1 thighs1 wings1 and head1 and part the chine into four pieces or six2 put all into a dish1 and put to it a pint of white wine1 as much fair water1 and gross pepper1 slic'd ginger1 some salt butter1 a little time and other sweet herbs finely minced1 and two or three blades of mace1 stew it the space of two hours leisurely2 and a little before you dish it1 take the yolks of six new laid eggs and dissolve them with some grapes1 verjuyce1 or wine vinegar1 give it a warm or two on the fire1 till the broth be somewhat thick1 then put it in a clean dish1 with salt about the dish1 and serve it hot4 ,a ,rabit hashed otherways4 ,stew it between two dishes in quarters1 as the former1 or in peices as long as your finger1 with some strong broth1 mace1 a bundle of sweet herbs1 and salt2 ,being well stewed1 strain the yolks of two hard eggs with some of the broth1 and put it into the broth where the ,rabit stews1 then have some cabbidge lettice boiled in water2 and being boild squeeze away the water1 and put them in beaten ,butter1 with a few raisins of the ,sun boiled in water also by themselves2 or in place of lettice use white endive4 ,then being finely stewed1 dish up the rabit on fine carved sippets1 and lay on it mace1 lettice in quarters1 raisins1 grapes1 lemons1 sugar1 gooseberries1 or barberries1 and broth it with the former ,broth4 ,thus chickens1 or capons1 or partridg1 and strained almonds in this ,broth for change4 ,to hash a ,rabit otherways1 with a forcing in his belly of minced sweet herbs1 yolks of hard eggs1 parsley1 pepper1 and currants1 and fill his belly4 ,to hash ,rabits1 ,chickens1 or ,pigeon1 either in peices2 or whole1 with ,turnips4 ,boil either the rabits or fowls in water and salt1 or strained oatmeal and salt4 ,take turnips1 cut them in slices1 and after cut them like small lard an inch long1 the quantity of a quart1 and put them in a pipkin with a pound of ,butter1 three or four spoonfulls of strong ,broth1 and a quarter of a pint of wine vinegar1 some pepper and ginger1 sugar and salt2 and let them stew leisurely with some mace the space of #b hours being very finely stewed1 put them into beaten ,butter1 beaten with cream and yolks of eggs1 then serve them upon fine thin toasts of ,french ,bread4 ,or otherways1 being stewed as aforesaid without eggs1 cream1 or butter1 serve them as formerly4 ,and these will serve for boil'd ,chickens1 or any kind of fowl for garnish4 ,to make a ,bisk the best way4 ,take a leg of ,beef and a ,knuckle of veal1 boil them in two gallons of fair water1 scum them clean1 and put to them some cloves1 and mace1 then boil them from two gallons to three quarts of ,broth2 being boil'd strain it and put it in a pipkin1 when it is cold1 take off the fat and bottom1 clear it into another clean pipkin2 and keep it warm till the ,bisk be ready4 ,boil the ,fowl in the liquor of the ,marrow-,bones of six peeping chickens1 and six peeping pigeons in a clean pipkin1 either in some ,broth1 or in water and salt4 ,boil the marrow by it self in a pipkin in the same broth with some salt4 ,then have pallats1 noses1 lips1 boil'd tender1 blancht and cut into bits as big as sixpence2 also some sheeps tongues boil'd1 blancht1 larded1 fryed1 and stewed in gravy1 with some chesnuts blanched2 also some cocks combs boil'd and blanched1 and some knots of ,eggs1 or yolks of hard eggs4 ,stew all the aforesaid in some rost mutton1 or beef gravy1 with some pistaches1 large mace1 a good big onion or two1 and some salt4 ,then have lamb stones blancht and slic't1 also sweet-breads of veal1 and sweet-breads of lamb slit1 some great oysters parboil'd1 and some cock stones4 ,fry the foresaid materials in clarified butter1 some fryed spinage1 or ,alexander leaves1 keep them warm in an oven1 with some fried sausages made of minced bacon1 veal1 yolks of eggs1 nutmegs1 sweet herbs1 salt and pistaches2 bake it in an oven in cauls of veal1 and being baked and cold1 slice it round1 fry it1 and keep it warm in the oven with the foresaid fried things4 ,to make little ,pies for the ,bisk4 ,mince a leg of ,veal1 or a leg of ,mutton with some interlarded bacon raw and seasoned with a little salt1 nutmeg1 pepper1 some sweet herbs1 pistaches1 grapes1 gooseberries1 barberries1 and yolks of hard eggs1 in quarters2 mingle all together1 fill them1 and close them up2 and being baked liquor them with gravy1 and beaten butter1 or mutton broth4 ,make the past of a pottle of flower1 half a pound of butter1 six yolks of eggs1 and boil the liquor and butter together4 ,to make gravy for the ,bisk4 ,roast eight pound of buttock beef1 and two legs of mutton1 being throughly roasted1 press out the gravy1 and wash them with some mutton broth1 and when you have done1 strain it1 and keep it warm in a clean pipkin for your present use4 ,to dish the ,bisk4 ,take a great eight pound dish1 and a six penny french pinemolet or bread2 chip it and slice it into large slices1 and cover all the bottom of the dish2 scald it or steep it well with your strong broth1 and upon that some mutton or beef gravy2 then dish up the fowl on the dish1 and round the dish the fried tongues in gravy with the lips1 pallats1 pistaches1 eggs1 noses1 chesnuts1 and cocks combs1 and run them over the fowls with some of the gravy1 and large mace4 ,then again run it over with fried sweetbread1 sausage1 lamb-stones1 cock-stones1 fried spinage1 or alexander leaves1 then the marrow over all2 next the carved lemons upon the meat1 and run it over with the beaten butter1 yolks of eggs1 and gravy beat up together till it is thick2 then garnish the dish with the little pies1 ,dolphins of puff-paste1 chesnuts1 boiled and fried oysters1 and yolks of hard eggs4 ,to ,boil ,chines of ,veal4 ,first1 stew them in a stewing pan or between two dishes1 with some strong broth of either veal or mutton1 some white wine1 and some sausages made of minced veal or pork1 boil up the chines1 scum them1 and put in two or three blades of large mace1 a few cloves1 oyster or caper liquor with a little salt2 and being finely boil'd down put in some good mutton or beef-gravy2 and a quarter of an hour before you dish them1 have all manner of sweet herbs pickt and stript1 as tyme1 sweet marjoram1 savory1 parsley1 bruised with the back of a ladle1 and give them two or three walms on the fire in the broth2 then dish the chines in thin slices of fine ,french bread1 broth them1 and lay on them some boiled beef-marrow1 boil'd in strong broth1 some slic't lemon1 and run all over with a lear made of beaten butter1 the yolk of an egg or two1 the juyce of two or three oranges1 and some gravy1 c4 ,to boil or stew any ,joynt of ,mutton4 ,take a whole loin of mutton being jointed1 put it into a long stewing pan or large dish1 in as much fair water as will more than half cover it1 and when it is scum'd cover it2 but first put in some salt1 white wine1 and carrots cut into dice-work1 and when the broth is half boiled strain it1 blow off the fat1 and wash away the dregs from the mutton1 wash also the stew-pan or pipkin very clean1 and put in again the broth into the pan or pipkin1 with some capers1 large mace1 and carrots2 being washed1 put them in again1 and stew them softly1 lay the mutton by in some warm place1 or broth1 in a pipkin2 then put in some sweet herbs chopped with an onion1 and put it to your broth also1 then have colliflowers ready boild in water and salt1 put them into beaten butter with some boil'd marrow3 then the mutton and broth being ready1 dissolve two or three yolks of eggs1 with white wine1 verjuyce1 or sack1 and give it a walm or two2 then dish up the meat1 and lay on the colliflowers1 gooseberries1 capers1 marrow1 carrots1 and grapes or barberries1 and run it over with beaten butter4 ,for the garnish according to the season of the year1 sparagus1 artichocks1 parsnips1 turnips1 hopbuds1 coleworts1 cabbidge-lettice1 chestnuts1 cabbidge-sprouts4 ,sometimes for more variety1 for thickning of this broth1 strained almonds1 with strong mutton broth4 ,to boil a ,rack1 ,chine1 or ,loin of ,mutton a most excellent way1 either whole or in pieces4 ,boil it either in a flat large pipkin or stewing pan1 with as much fair water as will cover the meat1 and when it boils scum it1 and put thereto some salt2 and being half boiled take up the meat1 and strain the ,broth1 blow off the fat1 and wash the stewing-pan and the meat from the dregs1 then again put in the crag end of the rack of mutton to make the ,broth good1 with some mace2 then a little before you take it up1 take a handful of picked parsley1 chop it very small1 and put it in the ,broth1 with some whole marigold flowers2 put in the chine again1 and give it a walm or two1 then dish it on fine sippets1 and broth it1 then add thereto raisins of the sun1 and currans ready boil'd and warm1 lay them over the chine of mutton1 then garnish the dish with marigold-flowers1 mace1 lemon1 and barberries4 ,other ways for change without fruit4 ,to boil a ,chine of ,mutton in ,barley broth2 or ,chines1 ,racks1 and ,knuckles of ,veal4 ,take a chine of veal or mutton and joynt it1 put it in a pipkin with some strong mutton broth1 and when it boils and is scummed1 put in some french barley1 being first boiled in fair water1 put into the broth some large mace and some sweet herbs bound up in a bundle1 a little rosemary1 tyme1 winter-savory1 salt1 and sweet marjoram1 bind them up very hard2 and put in some raisins of the sun1 some good pruens1 currans1 and marigold-flowers2 boil it up to an indifferent thickness1 and serve it on fine sippets2 garnish the dish with fruit and marigold-flowers1 mace1 lemon1 and boil'd marrow4 ,otherways without fruit1 put some good mutton gravy1 and sometimes raisins only4 ,to stew a ,chine of ,mutton or ,veal4 ,put it in a pipkin with strong broth and white wine2 and when it boils scum it1 and put to some oyster-liquor1 salt1 whole pepper1 a bundle of sweet herbs well bound up1 two or three blades of large mace1 a whole onion1 with some interlarded bacon cut into dice work1 some chesnuts1 and some capers1 then have some stewed oysters by themselves1 as you may see in the ,book of ,oysters4 ,the chines being ready1 garnish the dish with great oysters fried and stewed1 mace1 chesnuts1 and lemon peel2 dish up the chines in a fair dish on fine sippets2 broth it1 and garnish the chines with stewed oysters2 chesnuts1 mace1 slic't lemon and some fried oysters4 ,to make a dish of ,steaks1 stewed in a ,frying pan4 ,take them and fry them in sweet butter2 being half fried1 put out the butter1 put to them some good strong ale1 pepper1 salt1 a shred onion1 and nutmeg2 stew them well together1 and dish them on sippets1 serve them and pour on the sauce with some beaten butter1 c4 ,to make stewd ,broth4 ,take a knuckle of veal1 a joint of mutton1 loin or rack1 two marrow-bones1 a capon1 and boil them in fair water1 scum them when they boil1 and put to them a bundle of sweet herbs bound up hard and close2 then add some large mace1 whole cinamon1 and some ginger1 bruised and put in a fine clean cloth bound up fast1 and a few whole cloves1 some strained manchet1 or beaten oatmeal strained and put to the broth2 then have prunes and currans boil'd and strain'd2 then put in some whole raisins1 currans1 some good damask prunes1 and boil not the fruit too much1 about half an hour before you dish your meat1 put into the broth a pint of claret wine1 and some sugar2 dish up the meat on fine sippets1 broth it1 and garnish the dish with slic't ,lemons1 prunes1 mace1 raisins1 currans1 scraped sugar1 and barberries2 garnish the meat in the dish also4 ,stewed ,broth in the new ,mode or ,fashion4 ,take a joynt of mutton1 rack1 or loin1 and boil them in pieces or whole in fair water1 scum them1 and being scummed and half boil'd1 take up the mutton1 and wash away the dregs from the meat2 strain the broth1 and blow away the fat2 then put the broth into a clean pipkin1 with a bundle of sweet herbs bound up hard2 then put thereto some large mace1 raisins of the sun boil'd and strain'd1 with half as many prunes2 also some saffron1 a few whole cloves1 pepper1 salt1 claret wine1 and sugar2 and being finely stewed together1 a little before you dish it up1 put in the meat1 and give it a walm or two2 dish it up1 and serve it on fine carved sippets4 ,to stew a ,loin1 ,rack1 or any ,joynt of ,mutton otherways4 ,chop a loin into steaks1 lay it in a deep dish or stewing pan1 and put to it half a pint of claret1 and as much water1 salt1 and pepper1 three or four whole onions1 a faggot of sweet herbs bound up hard1 and some large mace1 cover them close1 and stew them leisurely the space of two hours1 turn them now then1 and serve them on sippets4 ,otherways for change1 being half boiled1 put to them some sweet herbs chopped1 give them a walm1 and serve them on sippets with scalded gooseberies1 barberries1 grapes1 or lemon4 ,sometimes for variety put ,raisins1 ,prunes1 ,currans1 ,dates1 and serve them with slic't lemon1 beaten butter4 ,othertimes you may alter the spices1 and put nutmeg1 cloves1 ginger1 c4 ,sometimes to the first plain way put capers1 pickled cucumbers1 samphire1 c4 ,otherwayes4 ,stew it between two dishes with fair water1 and when it boils1 scum it1 and put in three or four blades of large mace1 gross pepper1 cloves1 and salt2 stew them close covered two hours1 then have parsley picked1 and some stript1 fine spinage1 sorrel1 savory1 and sweet marjoram chopped with some onions1 put them to your meat1 and give it a walm1 with some grated bread amongst them2 then dish them on carved sippets1 blow off the fat on the broth1 and broth it1 lay a lemon on it and beaten butter1 and stew it thus whole4 ,to dress or force a ,leg of ,veal a singular good way1 in the newest ,mode4 ,take a leg of veal1 take out the meat1 and leave the skin and the shape of the leg whole together1 mince the meat that came out of the leg with some beef-suet or lard1 and some sweet herbs minced2 then season it with pepper1 nutmeg1 ginger1 and cloves1 all being fine beaten1 with some salt1 a clove or two of garlick1 three or four yolks of hard eggs in quarters1 pine-apple seed1 two or three raw eggs1 also pistaches1 chesnuts1 some quarters of boil'd artichocks bottoms1 fill the leg and sowe it up1 boil it in a pipkin with two gallons of fair water and some white wine2 being scumm'd and almost boil'd1 take up some broth into a dish or pipkin1 and put to it some chesnuts1 pistaches1 pine-apple-seed1 some large mace1 marrow1 and artichocks bottoms boil'd and cut into quarters1 stew all the foresaid well together2 then have some fried tost of manchet or rowls finely carved4 ,the leg being well boil'd1 7dainty and tender7 dish it on ,french bread1 fry some toast of it1 and sippets round about it1 broth it1 and put on it marrow1 and your other materials1 a slic't lemon1 and lemon peel1 and run it over with beaten butter4 ,thicken the broth sometimes with almond paste strained with some of the broth1 or for variety1 yolks of eggs and saffron strained with some of the broth1 or saffron only4 ,one may add sometimes some of the minced meat made up into balls1 and stewed amongst the broth1 c4 ,to boil a ,leg or ,knuckle of ,veal with ,rice4 ,boil it in a pipkin1 put some salt to it1 and scum it1 then put to some mace and some rice finely picked and washed1 some raisins of the sun and gravy2 being fine and tender boil'd put in some saffron1 and serve on fine carved sippets1 with the rice over all4 ,otherwayes with paste cut like small lard1 and boil it in thin broth and saffron4 ,or otherways in white broth1 with fruit1 sweet herbs1 white wine and gooseberries4 ,to boil a ,breast of ,veal4 ,jonyt it well and parboil it a little1 then put it in a stewing pan or deep dish with some strong broth and a bundle of sweet herbs well bound up1 some large mace1 and some slices of interlarded bacon1 two or three cloves1 some capers1 samphire1 salt1 spinage1 yolks of hard eggs1 and white wine2 stew all these well together1 being tender boil'd1 serve it on fine carved sippets1 and broth it2 then have some fryed sweetbreads1 sausages of veal or pork1 garlick or none1 and run all over with beaten butter1 lemon1 and fryed parsley over all4 ,thus you may boil a rack loin of ,veal4 ,to boil a ,breast of ,veal otherways4 ,make a pudding of grated manchet1 minced suet1 and minced veal1 season it with nutmeg1 pepper1 salt1 three or four eggs1 cinamon1 dates1 currans1 raisins of the sun1 some grapes1 sugar1 and cream2 mingle all together1 fill the breast1 prick it up1 and stew it between two dishes with white wine1 strong broth1 mace1 dates1 and marrow1 being finely stewed serve it on sippets1 and run it over with beaten butter1 lemon1 barberries or grapes4 ,sometimes thick it with some almond-milk1 sugar1 and cream4 ,to force a ,breast of ,veal4 ,mince some veal or mutton with some beef-suet or fat bacon1 some sweet herbs minced1 seasoned with some cloves1 mace1 nutmeg1 pepper1 two or three raw eggs1 and salt2 then prick it up3 the breast being filled at the lower end stew it between two dishes1 with some strong broth1 white wine1 and large mace2 then an hour after have sweet herbs pickt and stript1 as tyme1 sorrel1 parsley1 and sweet marjoram1 bruised with the back of a ladle1 put it into your broth with some marrow1 and give them a warm2 then dish up your breast of veal on sippets finely carved1 broth it1 and lay on slic't lemon1 marrow1 mace and barberries1 and run it over with beaten butter4 ,if you will have the broth yellow put thereto saffron1 c4 ,to boil a ,leg of ,veal4 ,stuff it with beef-suet1 sweet herbs chopped1 nutmeg and salt1 and boil it in fair water and salt2 then take some of the broth1 and put thereto some capers1 currans1 large mace1 a piece of interlarded bacon1 two or three whole cloves1 pieces of pears1 some boil'd artichocks suckers1 some beaten butter1 boil'd marrow1 and mace2 then before you dish it up1 have sorrel1 sage1 parsley1 time1 sweet marjoram1 coursly minced with two or three cuts of a knife1 and bruised with the back of a ladle on a clean board2 put them into your broth to make it green1 give it a walm or two1 then dish it up on fine carved sippets1 pour on the broth1 and then your other materials1 some gooseberries1 barberries1 beaten butter and lemon4 ,to boil a ,leg of ,mutton4 ,take a fair leg of mutton1 boil it in water and salt1 make sauce with gravy1 wine vinegar1 white wine1 salt1 butter1 nutmeg1 and strong broth2 and being well stewed together1 dish it up on fine carved sippets1 and pour on your broth4 ,garnish your dish with barberries1 capers1 and slic't lemon1 and garnish the leg of mutton with the same garnish and run it over with beaten butter1 slic't lemon1 and grated nutmeg4 ,to boil a ,leg of ,mutton otherways4 ,take a good leg of mutton1 and boil it in water and salt1 being stuffed with sweet herbs chopped with beef-suet1 some salt and nutmeg2 then being almost boil'd take up some of the broth into a pipkin1 and put to it some large mace1 a few currans1 a handful of ,french capers1 a little sack1 the yolks of three or four hard eggs minced small1 and some lemon cut like square dice2 being finely boil'd1 dish it on carved sippets1 broth it and run it over with beaten batter1 and lemon shred small4 ,otherways4 ,stuff a leg of mutton with parsley being finely picked1 boil it in water and salt1 and serve it on a fair dish with parsley and verjuyce in saucers4 ,otherways4 ,boil it in water and salt not stuffed1 and being boiled1 stuff it with lemon in bits like square dice1 and serve it with the peel cut square round about it2 make sauce with the gravy1 beaten butter1 lemon1 and grated nutmeg4 ,otherways4 ,boil it in water and salt1 being stuffed with parsley1 make sauce for it with large mace1 gravy1 chopped parsley1 butter1 vinegar1 juyce of orange1 gooseberries1 barberries1 grapes1 and sugar1 serve it on sippets4 ,to boil peeping ,chickens1 the best and rarest way1 alamode4 ,take three or four ,french manchets1 being chipped1 cut a round hole in the top of them1 take out the crum1 and make a composition of the brawn of a roast capon1 mince it very fine1 and stamp it in a mortar with marchpane paste1 the yolks of hard eggs1 mukefied bisket bread1 and the crum of the manchet of one of the breads1 some sugar sweet herbs chopped small1 beaten cinamon1 cream1 marrow1 saffron1 yolks of eggs1 and some currans2 fill the breads1 and boil them in a napkin in some good mutton or capon broath2 but first stop the holes in the tops of the breads1 then stew some sweet-breads of veal1 and six peeping chickens between two dishes1 or a pipkin with some mace1 then fry some lamb-stones slic't in batter made of flower1 cream1 two or three eggs1 and salt2 put to it some juyce of spinage1 then have some boil'd sparagus1 or bottoms of artichocks boil'd and beat up in beaten butter and gravy4 ,the materials being well boil'd and stewed up1 dish the boil'd breads in a fair dish with the chickens round about the breads1 then the sweetbreads1 and round the dish some fine carved sippets2 then lay on the marrow1 fried lamb-stones1 and some grapes2 then thicken the broth with strained almonds1 some ,cream and ,sugar1 give them a warm1 and broth the meat1 garnish it with canded pistaches1 artichocks1 grapes1 mace1 some poungarnet1 and slic't lemon4 ,to hash a ,shoulder of ,mutton4 ,take a ,shoulder of ,mutton1 roast it1 and save the gravy1 slice one half1 and mince the other1 and put it into a pipkin with the shoulder blade1 put to it some strong broth of good mutton or beef-gravy1 large mace1 some pepper1 salt1 and a big onion or two1 a faggot of sweet herbs1 and a pint of white wine2 stew them well together close covered1 and being tender stewed1 put away the fat1 and put some oyster-liquor to the meat1 and give it a warm3 ,then have three pints of great oysters parboil'd in their own liquor1 and bearded2 stew them in a pipkin with large mace1 two great whole onions1 a little salt1 vinegar1 butter1 some white-wine1 pepper1 and stript tyme2 the materials being well stewed down1 dish up the shoulder of mutton on a fine clean dish1 and pour on the materials or hashed mutton1 then the stewed oysters over all2 with slic't lemon and fine carved sippets round the dish4 ,to hash a ,shoulder of ,mutton otherways4 ,stew it with claret-wine1 only adding these few varieties more than the other2 viz4 two or three anchoves1 olives1 capers1 samphire1 barberries1 grapes1 or gooseberries1 and in all points else as the former4 ,but then the shoulder being rosted1 take off the skin of the upper side whole1 and when the meat is dished1 lay on the upper skin whole1 and cox it4 ,to hash a ,shoulder of ,mutton the ,french way4 ,take a shoulder of mutton1 roast it thorowly1 and save the gravy2 being well roasted1 cut it in fine thin slices into a stewing pan1 or dish2 leave the shoulder bones with some meat on them1 and hack them with your knife2 then blow off the fat from the gravy you saved1 and put it to your meat with a quarter of a pint of claret wine1 some salt1 and a grated nutmeg2 stew all the foresaid things together a quarter of an hour1 and serve it in a fine clean dish with sippets of ,french bread2 then rub the dish bottom with a clove of garlick1 or an onion1 as you please2 dish up the shoulder bones first1 and then the meat on that2 then have a good lemon cut into dice work1 as square as small dice1 and peel all together1 and strew it on the meat2 then run it over with beaten butter1 and gravy of ,mutton4 ,scotch ,collops of ,mutton4 ,take a leg of mutton1 and take out the bone1 leave the leg whole1 and cut large collops round the leg as thin as a half-crown piece2 hack them1 then salt and broil them on a clear charcoal fire1 broil them up quick1 and the blood will rise on the upper side2 then take them up plum off the fire1 and turn the gravy into a dish1 this done1 broil the other side1 but have a care you broil them not too dry2 then make sauce with the gravy1 a little claret wine1 and nutmeg2 give the collops a turn or two in the gravy1 and dish them one by one1 or two1 one upon another2 then run them over with the juyce of orange or lemon4 ,scotch ,collops of a ,leg or ,loin of ,mutton otherways4 ,bone a leg of mutton1 and cut it cross the grain of the meat1 slice it into very thin slices1 hack them with the back of a knife1 then fry them in the best butter you can get1 but first salt them a little before they be fried2 or being not too much fried1 pour away the butter1 and put to them some mutton broth or gravy only1 give them a walm in the pan1 and dish them hot4 ,sometimes for change put to them grated nutmeg1 gravy1 juyce of orange1 and a little claret wine2 and being fried as the former1 give it a walm1 run it over with beaten butter1 and serve it up hot4 ,otherways for more variety1 add some capers1 oysters1 and lemon4 ,to make a ,hash of ,partridges or ,capons4 ,take twelve partridges and roast them1 and being cold mince them very fine1 the brawns or wings1 and leave the legs and rumps whole2 then put some strong mutton broth to them1 or good mutton gravy1 grated nutmeg1 a great onion or two1 some pistaches1 chesnuts1 and salt2 then stew them in a large earthen pipkin or sauce-pan2 stew the rumps and legs by themselves in strong broth in another pipkin2 then have a fine clean dish1 and take a ,french six penny bread1 chip it1 and cover the bottom of the dish1 and when you go to dish the ,hash steep the bread with some good mutton broth1 or good mutton gravy2 then pour the ,hash on the steeped bread1 lay the legs and the rumps on the ,hash1 with some fried oysters1 pistaches1 chesnuts1 slic't lemon1 and lemon-peel1 yolks of eggs strained with juyce of orange and beaten butter beat together1 and run over all2 garnish the dish with carved oranges1 lemons1 fried oysters1 chesnuts1 and pistaches4 ,thus you may hash any kind of ,fowl1 whether ,water or ,land-,fowl4 ,to hash a ,hare4 ,flay it and draw it1 then cut it into pieces1 and wash it in claret wine and water very clean1 strain the liquor1 and parboil the quarters2 then take them and slice them1 and put them into a dish with the legs1 wings1 or shoulders and head whole2 cut the chine into two or three pieces1 and put to it two or three great onions1 and some of the liquor where it was parboil'd1 stew it between two dishes close covered till it be tender1 and put to it some mace1 pepper1 and nutmeg2 serve it on fine carved sippets1 and run it over with beaten butter1 lemon1 marrow and barberries4 ,to hash a ,rabit4 ,take a ,rabit being flayed and wiped clean2 then cut off the thighs1 legs1 wings1 and head1 and part the chine into four pieces1 put all into a dish or pipkin1 and put to it a pint of white wine1 and as much fair water1 gross pepper1 slic't ginger1 salt1 tyme1 and some other sweet herbs being finely minced1 and two or three blades of mace2 stew it the space of two hours1 and a little before you dish it take the yolks of six new laid eggs1 dissolve them with some grape verjuyce1 give it a walm or two on the fire1 and serve it up hot4 ,to stew or hash ,rabits otherways4 ,stew them between two dishes as the former1 in quarter or pieces as long as your fingar1 with some broth1 mace1 a bundle of sweet herbs1 salt1 and a little white wine1 being well stewed down1 strain the yolks of two or three hard eggs with some of the broth1 and thicken the broth where the rabit stews2 then have some cabbidg-lettice boil'd in fair water1 and being boil'd tender1 put them in beaten butter with a few boiled raisins of the sun2 or in place of lettice you may use white endive3 then the rabits being finely stewed1 dish them upon carved sippets1 and lay on the garnish of lettice1 mace1 raisins of the sun1 grapes1 slic't lemon or barberries1 broth it1 and scrape on sugar4 ,thus chickens1 pigeons1 or partridges4 ,to hash ,rabits otherwayes4 ,make a forcing or stuffing in the belly of the ,rabits1 with some sweet herbs1 yolks of hard eggs1 parsley1 sage1 currans1 pepper and salt1 and boil them as the former4 ,to hash any ,land ,fowl4 ,take a capon1 and hash the wings in fine thin slices1 leave the rumps and legs whole1 put them into a pipkin with a little strong broth1 nutmeg1 some stewed or pickled mushrooms1 and an onion very small slic't1 or as the capon is slic't about the bigness of a three pence2 stew it down with a little butter and gravy1 and then dish it on fine sippets1 lay the rumps and legs on the meat1 and run it over with beaten butter1 beaten with slices of lemon-peel4 ,to boil ,woodcocks or ,snipes4 ,boil them either in strong broth1 or in water and salt1 and being boiled1 take out the guts1 and chop them small with the liver1 put to it some crumbs of grated white-bread1 a little of the broth of the ,cock1 and some large mace2 stew them together with some gravy1 then dissolve the yolks of two eggs with some wine vinegar1 and a little grated nutmeg1 and when you are ready to dish it1 put the eggs to it1 and stir it among the sauce with a little butter2 dish them on sippets1 and run the sauce over them with some beaten butter and capers1 or lemon minced small1 barberries1 or whole pickled grapes4 ,sometimes with this sauce boil some slic't onions1 and currans boil'd in a broth by it self2 when you boil it with onions1 rub the bottom of the dish with garlick4 ,boil'd ,cocks or ,larks otherways4 ,boil them with the guts in them1 in strong broth1 or fair water1 and three or four whole onions1 large mace1 and salt1 the cocks being boil'd1 make sauce with some thin slices of manchet or grated bread in another pipkin1 and some of the broth where the fowl or cocks boil1 then put to it some butter1 and the guts and liver minced1 then have some yolks of eggs dissolved with some vinegar and some grated nutmeg1 put it to the other ingredients2 stir them together1 and dish the fowl on fine sippets2 pour on the sauce with some slic't lemon1 grapes1 or barberries1 and run it over with beaten butter4 ,to boil any ,land ,fowl1 as ,turkey1 ,bustard1 ,pheasant1 ,peacock1 ,partridge1 or the like4 ,take a ,turkey and flay off the skin1 leave the legs and rumps whole1 then mince the flesh raw with some beef-suet or lard1 season it with nutmeg1 pepper1 salt1 and some minced sweet herbs1 then put to it some yolks of raw eggs1 and mingle all together1 with two bottoms of boil'd artichocks1 roasted chesnuts blanched1 some marrow1 and some boil'd skirrets or parsnips cut like dice1 or some pleasant pears1 and yolks of hard eggs in quarters1 some gooseberries1 grapes1 or barberries2 fill the skin and prick it up in the back1 stew it in a stewing-pan or deep dish1 and cover it with another2 but first put some strong broth to it1 some marrow artichocks boil'd and quartered1 large mace1 white wine1 chesnuts1 quarters of pears1 salt1 grapes1 barberries1 and some of the meat made up in balls stewed with the ,turkey being finely boil'd or stewed1 serve it on fine carved sippets1 broth it1 and lay on the garnish with slices of lemon1 and whole lemon-peel1 run it over with beaten butter1 and garnish the dish with chesnuts1 yolks of hard eggs1 and large mace4 ,for the lears of thickening1 yolks of hard eggs strained with some of the broth1 or strained almond past with some of the broth1 or else strained bread and sorrel4 ,otherways you may boil the former fowls either bon'd and trust up with a farsing of some minc'd veal or mutton1 and seasoned as the former in all points1 with those materials1 or boil it with the bones in being trust up4 ,a turkey to bake1 and break the bones4 ,otherways bone the fowl1 and fill the body with the foresaid farsing1 or make a pudding of grated bread1 minced suet of beef or veal1 seasoned with cloves1 mace1 pepper1 salt1 and grapes1 fill the body1 and prick up the back1 and stew it as is aforesaid4 ,or make the pudding of grated bread beef-suet minc'd some currans1 nutmegs1 cloves1 sugar1 sweet herbs1 salt1 juyce of spinage2 if yellow1 saffron1 some minced meat1 cream1 eggs1 and barberries3 fill the fowl and stew it in mutton broth white wine1 with the gizzard1 liver1 and bones1 stew it down well1 then have some artichock bottoms boil'd and quarter'd1 some potatoes boil'd and blanch'd1 and some dates quarter'd1 and some marrow boil'd in water and salt2 for the garnish some boil'd skirret or pleasant pears4 ,then make a lear of almond paste strained with mutton broth1 for the thickning of the former broth4 ,otherways simple1 being stuffed with parsley1 serve it in with butter1 vinegar1 and parsley1 boil'd and minced2 as also bacon boil'd on it1 or about it1 in two pieces2 and two saucers of green sauce4 ,or otherways for variety1 boil your fowl in water and salt1 then take strong broth1 and put in a faggot of sweet herbs1 mace1 marrow1 cucumber slic't1 and thin slices of interlarded bacon1 and salt1 c4 ,to boil ,capons1 ,pullets1 ,chickens1 ,pigeons1 ,pheasants or ,partridges4 ,searce them either with the bone or boned1 then take off the skin whole1 with the legs1 wings1 neck1 and head on1 mince the body with some bacon or beef suet1 season it with nutmeg1 pepper1 cloves1 beaten ginger1 salt1 and a few sweet herbs finely minced and mingled amongst some three or four yolks of eggs1 some sugar1 whole grapes1 gooseberries1 barberries1 and pistaches2 fill the skins1 and prick them up in the back1 then stew them between two dishes1 with some strong broth1 white-wine1 butter1 some large mace1 marrow1 gooseberries and sweet herbs1 being stewed1 serve them on sippets1 with some marrow and slic't lemon2 in winter1 currans4 ,to boil a ,capon or ,chicken in white ,broth4 ,first boil the ,capon in water and salt1 then take three pints of strong broth1 and a quart of white-wine1 and stew it in a pipkin with a quarter of a pound of dates1 half a pound of fine sugar1 four or five blades of large mace1 the marrow of three marrow bones1 a handful of white endive2 stew these in a pipkin very leisurely1 that it may but only simmer2 then being finely stewed1 and the broth well tasted1 strain the yolks of ten eggs with some of the broth4 ,before you dish up the capon or chickens1 put in the eggs into the broth1 and keep it stirring1 that it may not curdle1 give it a warm1 and set it from the fire3 the fowls being dished up put on the broth1 and garnish the meat with dates1 marrow1 large mace1 endive1 preserved barberries1 and oranges1 boil'd skirrets1 poungarnet1 and kernels4 ,make a lear of almond paste and grape verjuice4 ,to boil a ,capon in the ,italian ,fashion with ,ransoles1 a very excellent way4 ,take a young ,capon1 draw it and truss it to boil1 pick it very clean1 and lay it in fair water1 and parboil it a little1 then boil it in strong broth till it be enough1 but first prepare your ,ransoles as followeth3 ,take a good quantity of beet leaves1 and boil them in fair water very tender1 and press out the water clean from them1 then take six sweetbreads of veal1 boil and mince them very small and the herbs also1 the marrow of four or five marrow-bones1 and the smallest of the marrow keep1 and put it to your minced sweetbreads and herbs1 and keep bigger pieces1 and boil them in water by it self1 to lay on the ,capon1 and upon the top of the dish1 then take raisons of the sun ston'd1 and mince them small with half a pound of dates1 and a quarter of a pound of pomecitron minced small1 and a pound of ,naples-bisket grated1 and put all these together into a great1 large dish or charger1 with half a pound of sweet butter1 and work it with your hands into a peice of paste1 and season it with a little nutmeg1 cinamon1 ginger1 and salt1 and some parmisan grated and some fine sugar also and mingle them well1 then make a peice of paste of the finest flower1 six yolks of raw eggs1 a little saffron beaten small1 half a pound of butter and a little salt1 with some fair water hot1 7not boiling7 and make up the paste1 then drive out a long sheet with a rowling pin as thin as you can possible1 and lay the ingredients in small heaps1 round or long on the paste1 then cover them with the paste1 and cut them off with a jag asunder1 and make two hundred or more1 and boil them in a broad kettle of strong broth1 half full of liquor2 and when it boils put the ,ransols in one by one and let them boil a quarter of an hour2 then take up the ,capon into a fair large dish1 and lay on the ,ransoles1 and stew on them grated cheese or parmisan1 and ,naples-bisket grated1 cinamon and sugar2 and thus between every lay till you have filled the dish1 and pour on melted butter with a little strong broath1 then the marrow1 pomecitron1 lemons slic't1 and serve it up2 or you may fry half the ,ransoles in clarified butter1 c4 ,a rare ,fricase4 ,take six pigeon and six chicken-peepers1 scald and truss them being drawn clean1 head and all on1 then set them1 and have some lamb-stones and sweet-breads blanch'd1 parboild and slic't1 fry most of the sweet-breads flowred2 have also some asparagus ready1 cut off the tops an inch long1 the yolk of two hard eggs1 pistaches1 the marrow of six marrow-bones1 half the marrow fried green1 white butter1 let it be kept warm till it be almost dinner time2 then have a clean frying-pan1 and fry the fowl with good sweet butter1 being finely fryed put out the butter1 put to them some roast mutton gravy1 some large fried oysters and some salt2 then put in the hard yolks of eggs1 and the rest of the sweet-breads that are not fried1 the pistaches1 asparagus1 and half the marrow3 then stew them well in the frying-pan with some grated nutmeg1 pepper1 a clove or two of garlick if you please1 a little white-wine1 and let them be well stew'd4 ,then have ten yolks of eggs dissolved in a dish with grape-verjuice or wine-vinegar1 and a little beaten mace1 and put it to the frycase1 then have a ,french six penny loaf slic't into a fair larg dish set on coals1 with some good mutton gravy1 then give the frycase two or three warms on the fire1 and pour it on the sops in the dish2 garnish it with fried sweet-breads1 fried oysters1 fried marrow1 pistaches1 slic't almonds and the juyce of two or three oranges4 ,capons in ,pottage in the ,french ,fashion4 ,draw and truss the ,capons1 set them1 fill their bellies with marrow2 then put them in a pipkin with a knuckle of veal1 a neck of mutton1 a marrow bone1 and some sweet breads of veal1 season the broth with cloves mace1 and a little salt1 and set it to the fire2 let it boil gently till the capons be enough1 but have a care you boil them not too much2 as your capons boil1 make ready the bottoms and tops of eight or ten rowls of ,french bread1 put them dried into a fair silver dish1 wherein you serve the capons2 set it on the fire1 and put to the bread two ladle-full of broth wherein the capons are boil'd1 a ladlefull of mutton gravy2 cover the dish and let it stand till you dish up the capons2 if need require1 add now and then a ladle-full of broth and gravy3 when you are ready to serve it1 first lay on the marrow-bone1 then the capons on each side2 then fill up the dish with gravy of mutton1 and wring on the juyce of a lemon or two2 then with a spoon take off all the fat that swimmeth on the pottage2 garnish the capons with the sweetbreads1 and some carved lemon1 and serve it hot4 ,to boil a ,capon1 ,pullet1 or ,chicken4 ,boil them in good mutton broth1 white mace1 a faggot of sweet herbs1 sage1 spinage1 marigold leaves and flowers1 white or green endive1 borrage1 bugloss1 parsley1 and sorrel1 and serve it on sippets4 ,to boil ,capons or ,chickens with ,sage and ,parsley4 ,first boil them in water and salt1 then boil some parsley1 sage1 two or three eggs hard1 chop them2 then have a few thin slices of fine manchet1 and stew all together1 but break not the slices of bread2 stew them with some of the broth wherein the chickens boil1 some large mace1 butter1 a little white-wine or vinegar1 with a few barberries or grapes2 dish up the chickens on the sauce1 and run them over with sweet butter and lemon cut like dice1 the peel cut like small lard1 and boil a little peel with the chickens4 ,to boil a ,capon or ,chicken with divers compositions4 ,take off the skin whole1 but leave on the legs1 wings1 and head2 mince the body with some beef suet or lard1 put to it some sweet herbs minced1 and season it with cloves1 mace1 pepper1 salt1 two or three eggs1 grapes1 gooseberries1 or barberries1 bits of potato or mushroms4 ,in the winter with sugar1 currans1 and prunes1 fill the skin1 prick it up1 and stew it between two dishes with large mace and strong broth1 peices of artichocks1 cardones1 or asparagus1 and marrow3 being finely stewed1 serve it on carved sippets1 and run it over with beaten butter1 lemon slic't1 and scrape on sugar4 ,to boil a ,capon or ,chicken with ,cardones1 ,mushroms1 ,artichocks1 or ,oysters4 ,the foresaid ,fowls being parboil'd1 and cleansed from the grounds1 stew them finely2 then take your ,cardones being cleansed and peeled into water1 have a skillet of fair water boiling hot1 and put them therein2 being tender boil'd1 take them up and fry them in chopt lard or sweet butter1 pour away the butter1 and put them into a pipkin1 with strong broth1 pepper1 mace1 ginger1 verjuyce1 and juyce of orange2 stew all together1 with some strained almonds1 and some sweet herbs chopped1 give them a warm1 and serve your capon or chicken on sippets4 ,let them be fearsed1 as you may see in the book of fearst meats1 and wrap your fearst fowl in cauls of veal1 half roast them1 then stew them in a pipkin with the foresaid ,cardones and broth4 ,to boil a ,capon or ,chicken in the ,french ,fashion1 with ,skirrets or ,french ,beans4 ,take a capon and boil it in fair water with a little salt1 and a faggot of tyme and rosemary bound up hard1 some parsley and fennil-roots1 being picked and finely cleansed1 and two or three blades of large mace2 being almost boil'd1 put in two whole onions boil'd and strained with oyster liquor1 a little verjuyce1 grated bread1 and some beaten pepper1 give it a warm or two1 and serve the capon or chicken on fine carved sippets4 ,garnish it with orange peel boil'd in strong broth1 and some ,french beans boil'd1 and put in thick butter1 or some skirret1 cardones1 artichocks1 slic't lemon1 mace1 or orange4 ,to boil a ,capon or ,chicken with sugar ,pease4 ,when the cods be but young1 string them and pick off the husks2 then take two or three handfuls1 and put them into a pipkin with half a pound of sweet butter1 a quarter of a pint of fair water1 gross pepper1 salt1 mace1 and some sallet oyl3 stew them till they be very tender1 and strain to them three or four yolks of eggs1 with six spoonfuls of sack4 ,to boil a ,capon or ,chicken with ,colliflowers4 ,cut off the buds of your flowers1 and boil them in milk with a little mace till they be very tender2 then take the yolks of two eggs1 and strain them with a quarter of a pint of sack2 then take as much thick butter being drawn with a little vinegar and slic't lemon1 brew them together2 then take the flowers out of the milk1 put them to the butter and sack1 dish up your capon being tender boil'd upon sippets finely carved1 and pour on the sauce1 serve it to the table with a little salt4 ,to boil a ,capon or ,chicken with ,sparagus4 ,boil your capon or chicken in fair water and some salt1 then put in their bellies a little mace1 chopped parsley1 and sweet butter2 being boild1 serve them on sippets1 and put a little of the broth on them3 then have a bundle or two of sparagus boil'd1 put in beaten butter1 and serve it on your capon or chicken4 ,to boil a ,capon or ,chicken with ,rice4 ,boil the capon in fair water and salt1 then take half a pound of rice1 and boil it in milk2 being half boil'd1 put away the milk1 and boil it in two quarts of cream1 put to it a little rose-water and large mace1 or nutmeg1 with the foresaid materials4 ,being almost boil'd1 strain the yolks of six or seven eggs with a little cream1 and stir all together2 give them a warm1 and dish up the capon or chicken1 then pour on the rice being seasoned with sugar and salt1 and serve it on fine carved sippets4 ,garnish the dish with scraped sugar1 orange1 preserved barberries1 slic't lemon1 or pomegranate kernels1 as also the ,capon or chicken1 and marrow on them4 ,divers ,meats boiled with ,bacon hot or cold2 as ,calves-head1 any ,joynt of ,veal1 lean ,venison1 ,rabits1 ,turkey1 ,peacock1 ,capons1 ,pullets1 ,pheasants1 ,pewets1 ,pigeons1 ,partridges1 ,ducks1 ,mallards1 or any ,sea ,fowl4 ,take a leg of veal and soak it in fair water1 the blood being well soaked from it1 and white1 boil it1 but first stuff it with parsley and other sweet herbs chopped small1 as also some yolks of hard eggs minced1 stuff it and boil it in water and salt1 then boil the bacon by it self either stuffed or not1 as you please2 the veal and bacon being boil'd white1 being dished serve them up1 and lay the bacon by the veal with the rinde on in a whole piece1 or take off the rinde and cut it in four1 six1 or eight thin slices2 let your bacon be of the ribs1 and serve it with parsley strowed on it1 green sauce in saucers1 or others1 as you may see in the ,book of ,sauces4 ,cold otherways4 ,boil any of the meats1 poultry1 or birds abovesaid with the ribs of bacon1 when it is boil'd take off the rind being finely kindled from the rust and filth1 slice it into thin slices1 and season it with nutmeg1 cinamon1 cloves1 pepper1 and ,fennil-seed all finely beaten1 with fine sugar amongst them1 sprinkle over all rose vinegar1 and put some of the slices into your boild capon or other fowl1 lay some slices on it1 and lay your capon or other fowl on some blank manger in a clean dish1 and serve it cold4 ,to boil ,land ,fowl1 ,sea ,fowl1 ,lamb1 ,kid1 or any ,heads in the ,french ,fashion1 with green ,pease or ,hasters4 ,take pease1 shell them1 and put them all into boiling mutton broth1 with some thin slices of interlarded bacon2 being almost boiled1 put in chopped parsley1 some anniseeds1 and strain some of the pease1 thicken them or not1 as you please2 then put some pepper1 give it a warm1 and serve ,kids or ,lambs head on sippets1 and stick it otherways with eggs and grated cheese1 or some of the pease or flower strained2 sometimes for variety you may use saffron or mint4 ,to boil all other small ,fowls1 as ,ruffes1 ,brewes1 ,godwits1 ,knots1 ,dotterels1 ,strenits1 ,pewits1 ,ollines1 ,gravelens1 ,oxeyes1 ,red-shanks1 c4 ,half roast any of these fowls1 and stick on one side a few cloves as they roast1 save the gravy1 and being half roasted1 put them into a pipkin1 with the gravy1 some claret wine1 as much strong broth as will cover them1 some broild houshold-bread strained1 also mace1 cloves pepper1 ginger1 some fried onions and salt2 stew all well together1 and serve them on fine carved sippets2 sometimes for change add capers and samphire4 ,to boil all manner of small ,birds1 or ,land ,fowl1 as ,plovers1 ,quails1 ,rails1 ,black-birds1 ,thrushes1 ,snites1 ,wheat-ears1 ,larks1 ,sparrows1 ,martins4 ,take them and truss them1 or cut off the legs heads1 and boil them in strong broth or water1 scum them1 and put in large mace1 white-wine1 washed currans1 dates1 marrow1 pepper1 and salt2 being well stewed1 dish them on fine carved sippets1 thicken the broth with strained almonds1 rose-water1 and sugar1 and garnish them with lemon1 barberries1 sugar1 or grated bread strewed about the dish4 ,for ,leir otherways1 strained bread and hard eggs1 with verjuyce and broth4 ,sometimes for variety garnish them with potatoes1 farsings1 or little balls of farsed manchet4 ,to boil a ,swan1 ,whopper1 wilde or tame ,goose1 ,crane1 ,shoveller1 ,hern1 ,ducks1 ,mallard1 ,bittorn1 ,widgeons1 ,gulls1 or ,curlews4 ,take a ,swan and bone it1 leave on the legs and wings1 then make a farsing of some beef-suet or minced lard1 some minced mutton or venison being finely minced with some sweet herbs1 beaten nutmeg1 pepper1 cloves1 and mace2 then have some oysters parboil'd in their own liquor1 mingle them amongst the minced meat1 with some raw eggs1 and fill the body of the fowl1 prick it up close on the back1 and boil it in a stewing-pan or deep dish1 then put to the fowl some strong broth1 large mace1 white-wine1 a few cloves1 oyster-liquor1 and some boil'd marrow2 stew them all well together3 then have oysters stewed by themselves with an onion or two1 mace1 pepper1 butter1 and a little white-wine4 ,then have the bottoms of artichocks ready boild1 and put in some beaten butter1 and boil'd marrow2 dish up the fowl on fine carved sippets1 then broth them1 garnish them with stewed oysters1 marrow1 artichocks1 gooseberries1 slic't lemon1 barberries or grapes and large mace2 garnish the dish with grated bread1 oysters1 mace1 lemon and artichocks1 and run the fowl over with beaten butter4 ,otherways fill the body with a pudding made of grated bread1 yolks of eggs1 sweet herbs minced small1 with an onion1 and some beef-suet minced1 some beaten cloves1 mace1 pepper1 and salt1 some of the blood of the fowl mixed with it1 and a little cream2 fill the fowl1 and stew it or boil it as before4 ,to boil any large ,water ,fowl otherways1 a ,swan1 ,whopper1 wild or tame ,geese4 ,take a goose and salt it two or three days1 then truss it to boil1 cut lard as big as your little finger1 and lard the breast2 season the lard with pepper1 mace1 and salt2 then boil it in beef-broth1 or water and salt1 put to it pepper grosly beaten1 a bundle of bay-leaves1 tyme1 and rosemary bound up very well1 boil them with the fowl2 then prepare some cabbidge boild tender in water and salt1 squeeze out the water from it1 and put it in a pipkin with strong broth1 claret wine1 and a good big onion or two2 season it with pepper1 mace1 and salt1 and three or four anchovies dissolved2 stew these together with a ladleful of sweet butter1 and a little vinegar3 and when the goose is boil'd enough1 and your cabbidge on sippets1 lay on the goose with some cabbidge on the breast1 and serve it up4 ,thus you may dress any large wild ,fowl4 ,to boil all manner of small ,sea or ,land ,fowl4 ,boil the fowl in water and salt1 then take some of the broth1 and put to it some beefs-udder boild1 and slic't into thin slices with some pistaches blanch'd1 some slic't sausages stript out of the skin1 white-wine1 sweet1 herbs1 and large mace2 stew these together till you think it sufficiently boiled1 then put to it beet-root cut into slices1 beat it up with butter1 and carve up the ,fowl1 pour the broth on it1 and garnish it with sippets1 or what you please4 ,or thus4 ,take and lard them1 then half roast them1 draw them1 and put them in a pipkin with some strong broth or claret wine1 some chesnuts1 a pint of great oysters1 taking the breads from them1 two or three onions minced very small1 some mace1 a little beaten ginger1 and a crust of ,french bread grated2 thicken it1 and dish them up on sops3 ,if no oysters1 chesnuts1 or artichock bottoms1 turnips1 colliflowers1 interlarded bacon in thin slices1 and sweetbreads1 c4 ,otherways4 ,take them and roast them1 save the gravy1 and being roasted1 put them in a pipkin1 with the gravy1 some slic't onions1 ginger1 cloves1 pepper1 salt1 grated bread1 claret wine1 currans1 capers1 mace1 barberries1 and sugar1 serve them on fine sippets1 and run them over with beaten butter1 slic't lemon1 and lemon peel2 sometimes for change use stewed oysters or cockles4 ,to boil or dress any ,land ,fowl1 or ,birds in the ,italian fashion1 in a ,broth called ,brodo-,lardiero4 ,take six ,pigeons being finely cleansed1 and trust1 put them into a pipkin with a quart of strong broth1 or water1 and half wine1 then put therein some fine slices of interlarded bacon1 when it boils scum it1 and put in nutmeg1 mace1 ginger1 pepper1 salt1 currans1 sugar1 some sack1 raisins of the sun1 prunes1 sage1 dryed cherries1 tyme1 a little saffron1 and dish them on fine carved sippets4 ,to stew ,pigeons in the ,french fashion4 ,the ,pigeons being drawn and trust1 make a fearsing or stopping of some sweet herbs minced1 then mince some beef-suet or lard1 grated bread1 currans1 cloves1 mace1 pepper1 ginger1 sugar1 #c or #d raw eggs4 ,the pigeons being larded half roasted1 stuff them with the foresaid fearsing1 and put boil'd cabbidge stuck with a few cloves round about them2 bind up every ,pigeon several with packthread1 then put them in a pipkin a boiling with strong mutton broth1 three or four yolks of hard eggs minced small1 some large mace1 whole cloves1 pepper1 salt1 and a little white-wine2 being boil'd1 serve them on fine carved sippets1 and strow on cinamon1 ginger1 and sugar4 ,otherways in the ,french ,fashion4 ,take ,pigeons ready pull'd or scalded1 take the flesh out of the skin1 and leave the skin whole with the legs and wings hanging to it1 mince the bodies with some lard or beef suet together very small1 then put to them some sweet herbs finely minced1 and season all with cloves1 mace1 ginger1 pepper1 some grated bread or parmisan grated1 and yolks of eggs2 fill again the skins1 and prick them up in the back1 then put them in a dish with some strong broth1 and sweet herbs chopped1 large mace1 gooseberries1 barberries1 or grapes2 then cabbidge-lettice boil'd in water and salt1 put to them butter1 and the ,pigeons being boil'd1 serve them on sippets4 ,to boil ,pigeons otherways4 ,being trussed1 put them in a pipkin1 with some strong broth or fair water1 boil and scum them1 then put in some mace1 a faggot of sweet herbs1 white endive1 marigold flowers1 and salt2 and being finely boiled1 serve them on sippets1 and garnish the dish with mace and white endive flowers4 ,otherways you may add ,cucumbers in quarters either pickled or fresh1 and some pickled capers2 or boil the cucumbers by themselves1 and put them in beaten butter1 and sweet herbs chopped small4 ,or boil them with capers1 samphire1 mace1 nutmeg1 spinage1 endive1 and a rack or chine of mutton boil'd with them4 ,or else with capers1 mace1 salt1 and sweet herbs in a faggot2 then have some cabbidge or colliflowers boil'd very tender in fair water and salt1 pour away the water1 and put them in beaten butter1 and when the fowls be boil'd1 serve the cabbidge on them4 ,to boil ,pigeons otherwaies4 ,take ,pigeons being finely cleansed and trust1 put them in a pipkin or skillet clean scowred1 with some mutton broth or fair water2 set them a boiling and scum them clean1 then put to them large mace1 and well washed currans1 some strained bread strained with vinegar and broth1 put it to the ,pigeons with some sweet butter and capers2 boil them very white1 and being boil'd1 serve them on fine carved sippets in the broth with some sugar2 garnish them with lemon1 fine sugar1 mace1 grapes1 gooseberries1 or barberries1 and run them over with beaten butter2 garnish the dish with grated manchet4 ,pottages4 ,pottage in the ,italian ,fashion4 ,boil green pease with some strong broth1 and interlarded bacon cut into slices2 the pease being boiled1 put to them some chopped parsley1 pepper1 anniseed1 and strain some of the pease to thicken the broth2 give it a walm and serve it on sippets1 with boil'd chickens1 pigeons1 kids1 or lambs-heads1 mutton1 duck1 mallard1 or any poultry4 ,sometimes for variety you may thicken the broth with eggs4 ,pottage otherways in the ,italian ,fashion4 ,boil a rack of mutton1 a few whole cloves1 mace1 slic't ginger1 all manner of sweet herbs chopped1 and a little salt2 being finely boiled1 put in some strained almond-paste1 with grape verjuyce1 saffron1 grapes1 or gooseberries2 give them a warm1 and serve your meat on sippets4 ,pottage of ,mutton1 ,veal1 or ,beef1 in the ,english ,fashion4 ,cut a rack of mutton in two pieces1 and take a knuckle of veal1 and boil it in a gallon pot or pipkin1 with good store of herbs1 and a pint of oatmeal chopped amongst the herbs1 as tyme1 sweet marjoram1 parsley1 chives1 salet1 succory1 marigold-leaves and flowers1 strawberry-leaves1 violet-leaves1 beets1 borage1 sorrel1 bloodwort1 sage1 pennyroyal2 and being finely boil'd1 serve them on fine carved sippets with the mutton and veal1 c4 ,to stew a ,shoulder of ,mutton with ,oysters4 ,take a shoulder of mutton1 and roast it1 and being half roasted or more1 take off the upper skin whole1 cut the meat into thin slices1 then stew it with claret1 mace1 nutmeg1 anchovies1 oyster-liquor1 salt1 capers1 olives1 samphire1 and slices of orange2 leave the shoulder blade with some meat on it1 and hack it1 save also the marrow bone whole with some meat on it1 and lay it in a clean dish2 the meat being finely stewed1 pour it on the bones1 and on that some stewed oysters and large oysters over all1 with slic't lemon and lemon peel4 ,the skin being first finely breaded1 stew the oysters with large mace1 a great onion or two1 butter1 vinegar1 white wine1 a bundle of sweet herbs1 and lay on the skin again over all1 c4 ,to roast a ,shoulder of ,mutton with ,onions and ,parsley1 and baste it with ,oranges4 ,stuff it with parsley and onions1 or sweet herbs1 nutmeg1 and salt1 and in the roasting of it1 baste it with the juyce of oranges1 save the gravy and clear away the fat2 then stew it up with a slice or two of orange and an anchovie1 without any fat on the gravy1 c4 ,other ,hashes of ,scotch ,collops4 ,cut a leg of mutton into thin slices as thin as a shilling1 cross the grain of the leg1 sprinkle them lightly with salt1 and fry them with sweet butter1 serve them with gravy or juice of oranges1 and nutmeg1 and run them over with beaten butter1 lemon1 c4 ,otherways the foresaid ,collops4 ,for variety1 sometimes season them with coriander-seed1 or stamped fennil-seed1 pepper and salt2 sprinkle them with white wine1 then flower'd1 fryed1 and served with juice of orange1 for sauce1 with sirrup of rose-vinegar1 or elder vinegar4 ,other ,hashes or ,scotch ,collop of any ,joint of ,veal1 either in ,loyn1 ,leg1 ,rack or ,shoulder4 ,cut a leg into thin slices1 as you do ,scotch collops of mutton1 hack and fry them with small thin slices of interlarded bacon as big as the slices of veal1 fry them with sweet butter2 and being finely fried1 dish them up in a fine dish1 put from them the butter that you fried them with1 and put to them beaten butter with lemon1 gravy1 and juyce of orange4 ,a ,hash of a ,leg of ,mutton in the ,french fashion4 ,parboil a leg of mutton1 then take it up1 pare off some thin slices on the upper and under side1 or round it1 prick the leg through to let out the gravy on the slices2 then bruise some sweet herbs1 as tyme1 parsly1 marjoram1 savory1 with the back of a ladle1 and put to it a piece of sweet butter1 pepper1 verjuyce2 and when your mutton is boild1 pour all over the slices herbs and broth on the leg into a clean dish4 ,another ,hash of ,mutton or ,lamb1 either hot or cold4 ,roast a shoulder of mutton1 and cut it into slices1 put to it oysters1 white wine1 raisins of the sun1 salt1 nutmeg1 and strong broth1 7or no raisins7 slic't lemon or orange2 stew it all together1 and serve it on sippets1 and run it over with beaten butter and lemon1 c4 ,another ,hash of a ,joynt of ,mutton or ,lamb hot or cold4 ,cut it in very thin slices1 then put them in a pipkin or dish1 and put to it a pint of claret wine1 salt1 nutmeg1 large mace1 an anchovie or two1 stew them well together with a little gravy2 and being finely stewed serve them on carved sippets with some beaten butter lemon1 c4 ,otherways4 ,cut it into thin slices raw1 and fry it with a pint of white wine till it be brown1 and put them into a pipkin with slic't lemon1 salt1 fried parsley1 gravy1 nutmeg1 and garnish your dish with nutmeg and lemon4 ,other ,hashes of a ,shoulder of ,mutton4 ,boil it and cut it in thin slices1 hack the shoulder-blade1 and put all into a pipkin or deep dish1 with some salt1 gravy1 white-wine1 some strong broth1 and a faggot of sweet herbs1 oyster-liquor1 caper-liquor1 and capers2 being stewed down1 bruse some parsley1 and put to it some beaten cloves and mace1 and serve it on sippets4 ,divers made ,dishes or ,capilotado's4 ,first1 a ,dish of ,chines of ,mutton1 ,veal1 ,capon1 ,pigeons1 or other ,fowls4 ,boil a pound of rice in mutton broth1 put to it some blanched chesnuts1 pine apple-seeds1 almonds or pistaches2 being boil'd thick1 put to it some marrow or fresh butter1 salt1 cinamon1 and sugar2 then cut your veal into small bits or peices1 and break up the fowl2 then have a fair dish1 and set it on the embers1 and put some of your rice1 and some of the meat1 and more of the rice and sugar1 and cinamon1 and pepper over all1 and some marrow4 ,capilotado1 in the ,lumbardy fashion of a ,capon4 ,boil rice in mutton broth till it be very thick1 and put to it some salt and sugar4 ,then have also some ,bolonia ,sausages boil'd very tender1 minced very small1 or grated1 and some grated cheese1 sugar1 and cinamon mingled together2 then cut up the boil'd or roast capon1 and lay it upon a clean dish with some of the rice1 strow on cinamon and sausage1 grated cheese and sugar1 and lay on yolks of raw eggs2 thus make two or three layings and more1 eggs and some butter or marrow on the top of all1 and set it on the embers1 and cover it1 or in a warm oven4 ,capilotado of ,pigeons or wild ,ducks1 or any ,land or ,sea ,fowls roasted4 ,take a pound of almond-paste1 and put to it a ,capon minc't and stamped with the almonds1 some crums of manchet1 some sack or white-wine1 three pints of strong broth cold1 and eight or ten yolks of raw eggs2 strain all the foresaid together1 and boil it in a skillet with some sugar to a pretty thickness1 put to it some cinamon1 nutmeg1 and a few whole cloves1 then have roast ,pigeons1 or any small birds roasted1 cut them up1 and do as is aforesaid1 and strow on sugar and cinamon4 ,capilotado for roast ,meats1 as ,partridges1 ,pigeons1 eight or twelve1 or any other the like2 or ,sea ,fowls1 ,ducks1 or ,widgeons4 ,take a pound of almonds1 a pound of currans1 a pound of sugar1 half a pound of muskefied bisket-bread1 a pottle of strong broth cold1 half a pint of grape verjuyce1 pepper half an ounce1 nutmegs as much1 an ounce of cinamon1 and a few cloves2 all these aforesaid stamped1 strained1 and boil'd with the aforesaid liquor1 and in all points as the former1 only toasts must be added4 ,other ,capilotado common4 ,take two pound of parmisan grated1 a minced kidney of veal1 a pound of other fat cheese1 ten cloves of garlick boil'd1 broth or none1 two capons minced and stamped1 rost or boil'd1 and put to it ten yolks of eggs raw1 with a pound of sugar3 temper the foresaid with strong broth1 and boil all in a broad skillet or brass pan1 in the boiling stir it continually till it be incorporated1 and put to it an ounce of cinamon1 a little pepper1 half an ounce of cloves1 and as much nutmeg beaten1 some saffron2 then break up your roast fowls1 roast lamb1 kid1 or fried veal1 make three bottoms1 and set it into a warm oven1 till you serve it in1 c4 ,capilotado1 or ,custard1 in the ,hungarian fashion1 in the pot1 or baked in an ,oven4 ,take two quarts of goat or cows milk1 or two quarts of cream1 and the whites of five new laid eggs1 yolks and all1 or ten yolks1 a pound of sugar1 half an ounce of cinamon1 a little salt1 and some saffron2 strain it and bake it in a deep dish2 being baked1 put on the juyce of four or five oranges1 a little white wine1 rose-water1 and beaten ginger1 c4 ,capilotado ,francois4 ,roast a leg of mutton1 save the gravy1 and mince it small1 then strain a pound of almond paste with some mutton or capon broth cold1 some three pints and a half of grape verjuyce1 a pound of sugar1 some cinamon1 beaten pepper1 and salt2 the meat and almonds being stamp'd and strained1 put it a boiling softly1 and stir it continually1 till it be well incorporate and thick2 then serve it in a dish with some roast chickens1 pigeons1 or capons3 put the gravy to it1 and strow on sugar1 some marrow1 cinamon1 c4 ,sometimes you may add some interlarded bacon instead of marrow1 some sweet herbs1 and a kidney of veal4 ,sometimes eggs1 currans1 saffron1 gooseberries1 c4 ,other made ,dishes1 or little ,pasties called in ,italian ,tortelleti4 ,take a rost or boil'd capon1 and a calves udder1 or veal1 mince it and stamp it with some marrow1 mint1 or sweet marjoram1 put a pound of fat parmisan grated to it1 half a pound of sugar1 and a quarter of a pound of currans1 some chopped sweet herbs1 pepper1 saffron1 nutmeg1 cinamon1 four or five yolks of eggs1 and two whites2 mingle all together and make a piece of paste of warm or boiling liquor1 and some rose-water1 sugar1 butter2 make some great and some very little1 rouls or stars1 according to the judgment of the ,cook2 boil them in broth1 milk1 or cream4 ,thus also fish4 ,serve them with grated fat cheese or parmisan1 sugar1 and beaten cinamon on them in a dish1 c4 ,tortelleti1 or little ,pasties4 ,mince some interlarded bacon1 some pork or any other meat1 with some calves udder1 and put to it a pound of fresh cheese1 fat cheese1 or parmisan1 a pound of sugar1 and some roasted turnips or parsnips1 a quarter of a pound of currans1 pepper1 cloves1 nutmegs1 eight eggs1 saffron2 mingle all together1 and make your pasties like little fishes1 stars1 rouls1 or like beans or pease1 boil them in flesh broth1 and serve them with grated cheese and sugar1 and serve them hot4 ,tortelleti1 or little ,pasties otherwayes1 of ,beets or ,spinage chopped very small4 ,being washed and wrung dry1 fry them in butter1 put to them some sweet herbs chopped small1 with some grated parmisan1 some cinamon1 cloves1 saffron1 pepper1 currans1 raw eggs1 and grated bread3 ,make your pasties1 and boil them in strong broth1 cream1 milk1 or almond-milk3 thus you may do any fish4 ,serve them with sugar1 cinamon1 and grated cheese4 ,tortelleti1 of green ,pease1 ,french ,beans1 or any kind of ,pulse green or dry4 ,take pease gren or dry1 ,french beans1 or garden beans green or dry1 boil them tender1 and stamp them2 strain them through a strainer1 and put to them some fried onions chopped small1 sugar1 cinamon1 cloves1 pepper1 and nutmeg1 some grated parmisan1 or fat cheese1 and some cheese-curds stamped4 ,then make paste1 and make little pasties1 boil them in broth1 or as beforesaid1 and serve them with sugar1 cinamon1 and grated cheese in a fine clean dish4 ,to boil a ,capon or chicken with ,colliflowers in the ,french ,fashion4 ,cut off the buds of your flowers1 and boil them in milk with a little mace till they be very tender2 then take the yolks of #b eggs1 strain them with a quarter of a pint of sack2 then take as much thick butter1 being drawn with a little vinegar and a slic't lemon1 brew them together2 then take the flowers out of the milk1 and put them into the butter and sack3 then dish up your ,capon1 being tender boil'd1 upon sippets finely carved1 and pour on the sauce1 and serve it to the ,table with a little salt4 ,to boil ,capons1 ,chickens1 ,pigeons1 or any ,land ,fowls in the ,french ,fashion4 ,either the skin stuffed with minced meat1 or boned1 fill the vents and body2 or not boned and trust to boil1 fill the bodies with any of the farsings following made of any minced meat1 and seasoned with pepper1 cloves1 mace1 and salt2 then mince some sweet herbs with bacon and fowl1 veal1 mutton1 or lamb1 and mix with it three or four eggs1 mingle all together with grapes1 gooseberries1 barberries1 or red currans1 and sugar1 or none1 some pine-apple-seed1 or pistaches2 fill the fowl1 and stew it in a stewing-pan with some strong broth1 as much as will cover them1 and a little white wine2 being stewed1 serve them in a dish with sippets finely carved1 and slic't oranges1 lemons1 barberries1 gooseberries1 sweet herbs chopped1 and mace4 ,to boil ,partridges1 or any of the former ,fowls stuffed with any the filling aforesaid4 ,boil them in a pipkin with strong broth1 white-wine1 mace1 sweet herbs chopped very fine1 and put some salt1 and stew them leisurely2 being finely stewed1 put some marrow1 and strained almonds1 with rosewater to thicken it1 serve them on fine carved sippets1 and broth them1 garnish the dish with grated bread and pistaches1 mace1 and lemon1 or grapes4 ,to boil ,pigeons1 ,woodcocks1 ,snites1 ,black birds1 ,thrushes1 ,veldifers1 ,rails1 ,quails1 ,larks1 ,sparrows1 ,wheat ears1 ,martins1 or any small ,land ,fowl4 ,woodcocks or ,snites4 ,boil them either in strong broth or water and salt1 and being boil'd1 take out the guts1 and chop them small with the liver1 put to it some crumb of white-bread grated1 a little of the broth of the cock1 and some large mace1 stew them together with some gravy2 then dissolve the yolks of two eggs with some wine vinegar1 and a little grated nutmeg1 and when you are ready to dish it1 put the eggs to it1 and stir it amongst the sauce with a little butter1 dish them on sippets1 and run the sauce over them with some beaten butter and capers1 lemon minced small1 barberries or pickled grapes whole4 ,sometimes with this sauce1 boil some slic't onions and currans in a broth by it self3 when you boil it not with onions1 rub the bottom of the dish with a clove or two of garlick4 ,boil ,woodcocks or ,larks otherways4 ,take them with the guts in1 and boil them in some strong broth or fair water1 and three or four whole onions1 larg mace1 and salt2 the cocks being boil'd1 make sauce with the some thin slices of manchet1 or grated1 in another pipkin1 and some of the broth where the fowl or cocks boil1 and put to it some butter1 the guts and liver minced1 and then have some yolks of eggs dissolved with some vinegar some grated nutmeg1 put it to the other ingredients1 and stir them together1 and dish the fowl on fine sippets1 and pour on the sauce and some slic't lemon1 grapes1 or barberries1 and run it over with beaten buter4 ,to boil all manner of ,sea ,fowl1 or any wild ,fowl1 as ,swan1 ,whopper1 ,crane1 ,geese1 ,shoveler1 ,hern1 ,bittorn1 ,duck1 ,widgeons1 ,gulls1 ,curlew1 ,teels1 ,ruffs1 c4 ,stuff either the skin with his own meat1 being minced with lard or beef-suet1 some sweet herbs1 beaten nutmeg1 cloves1 mace1 and parboil'd oysters2 mix all together1 fill the skin1 and prick it fast on the back1 boil it in a large stewing pan or deep dish1 with some strong broth1 claret or white-wine1 salt1 large mace1 two or three cloves1 a bundle of sweet herbs1 or none1 oyster-liquor and marrow1 stew all well together4 ,then have stewed oysters by themselves ready stewed with an onion or two1 mace1 pepper1 butter1 and a little white-wine4 ,then have the bottoms of artichocks put in beaten butter1 and some boild marrow ready also2 then again dish up the fowl on fine carved sippets1 broth the fowl1 lay on the oysters1 artichocks1 marrow1 barberries1 slic't lemon1 gooseberries1 or grape2 and garnish your dish with grated manchet strowed1 and some oysters1 mace1 lemon1 and artichocks1 and run it over with beaten butter4 ,otherways bone it and fill the body with a farsing or stuffing made of minced mutton with spices1 and the same materials as aforesaid4 ,otherways1 ,make a pudding and fill the body1 being first boned1 and make the pudding of grated bread1 sweet herbs chopped2 onions1 minced suet or lard1 cloves1 mace1 pepper1 salt1 blood1 and cream2 mingle all together1 as beforesaid in all points4 ,or a bread pudding without blood or onions1 and put minced meat to it1 fruit1 and sugar4 ,otherways1 boil them in strong broth1 claret-wine1 mace1 cloves1 salt1 pepper1 saffron1 marrow1 minced1 onions1 and thickned with strained sweet-breads of veal2 or hard eggs strained with broth1 and garnished with barberries1 lemon1 grapes1 red currans1 or gooseberries4 ,to boil all manner of ,sea ,fowls1 as ,swan1 ,whopper1 ,geese1 ,ducks1 ,teels4 c4 ,put your fowl being cleansed and trussed into a pipkin fit for it1 and boil it with strong broth or fair spring water1 scum it clean1 and put in three or four slic't onions1 some large mace1 currans1 raisins1 some capers1 a bundle of sweet herbs1 grated or strained bread1 white-wine1 two or three cloves1 and pepper2 being finely boil'd1 slash it on the breast1 and dish it on fine carved sippets2 broth it1 and lay on slic't lemon and a lemon peel1 barberries or grapes1 run it over with beaten butter1 sugar1 or ginger1 and trim the dish sides with grated bread in place of the beaten ginger4 ,to boil these ,fowls otherways4 ,you may add some oyster liquor1 barberries1 grapes1 gooseberries1 or lemon4 ,and sometimes prunes1 raisins1 or currans4 ,otherways1 half roast any of your fowls1 slash them down the breast1 and put them in a pipkin with the breast downward1 put to them two or three slic't onions and carrots cut like lard1 some mace1 pepper1 and salt1 butter1 savory1 tyme1 some strong broth1 and some white-wine2 let the broth be half wasted1 and stew it very softly2 being finely stewed dish it up1 serve it on sippets1 and pour on the broth1 c4 ,otherways boil the fowl and not roast them1 boil them in strong mutton broth1 and put the fowl into a pipkin1 boil and scum them1 put to it slic't onions1 a bunch of sweet herbs1 some cloves1 mace1 whole pepper1 and salt2 then slash the breast from end to end #c or four slashes1 and being boil'd1 dish it up on fine carved sippets1 put some sugar to it1 and prick a few cloves on the breast of the fowl1 broth it and strow on fine sugar1 and grated bread4 ,otherways4 ,put them in a stewing pan with some wine and strong broth1 and when they boil scum them1 then put to them some slices of interlarded bacon1 pepper1 mace1 ginger1 cloves1 cinamon1 sugar1 raisins of the sun1 sage flowers1 or seeds or leaves of sage2 serve them on fine carved sippets and trim the dish sides with sugar or grated bread4 ,or you may make a farsing of any of the foresaid fowls1 make it of grated cheese1 and some of their own fat1 two or three eggs1 nutmeg1 pepper1 and ginger1 sowe up the vents1 boil them with bacon1 and serve them with a sauce made of almond paste1 a clove of garlick1 and roasted turnips or green sauce4 ,to boil any old ,geese1 or any ,geese4 ,take them being powdered1 and fill their bellies with oatmeal1 being steeped first in warm milk or other liquor2 then mingle it with some beef-suet1 minced onions1 and apples1 seasoned with cloves1 mace1 some sweet herbs minced1 and pepper1 fasten the neck and vent1 boil it1 and serve it on brewes with colliflowers1 cabbidge1 turnips1 and barberries1 run it over with beaten butter4 ,thus the smaller ,fowls1 as is before specified1 or any other4 ,to boil wild ,fowl otherways4 ,boil your ,fowl in strong broth or water1 scum it clean1 and put some white-wine to it1 currans1 large mace1 a clove or two1 some ,parsley and ,onions minced together3 then have some stewed turnips cut like lard1 and stewed in a pot or little pipkin with butter1 mace1 a clove1 white-wine1 and sugar2 ,being finely stewed serve your fowl on sippets finely carved1 broth the fowls1 and pour on your ,turnips1 run it over with beaten butter1 a little cream1 yolks of eggs1 sack and sugar4 ,scraped sugar to trim the dish1 or grated bread4 ,otherways4 ,half roast your fowls1 save the gravy1 and carve the breast jagged2 then put it in a pipkin1 and stick here and there a clove1 and put some slic't onions1 chopped parsley1 slic't ginger1 pepper1 and gravy1 strained bread1 with claret wine1 currans1 or capers1 broth1 mace1 barberries1 and sugar2 being finely boil'd or stewed1 serve it on carved sippets1 and run it over with beaten butter1 and a lemon peel4 ,to boil these aforesaid ,fowls otherways1 with ,muscles1 ,oysters1 or ,cockcles2 or fried ,wickles in ,butter1 and after stewed with ,butter1 white ,wine1 ,nutmeg1 a slic't ,orange1 and gravy4 ,either boil the ,fowl or roast them1 boil them by themselves in water and salt1 scum them clean1 and put to them mace1 sweet herbs1 and onions chopped together1 some white-wine1 pepper1 and sugar1 if you please1 and a few cloves stuck in the fowls1 some grated or strained bread with some of the broth1 and give it a warm2 dish up the fowls on fine sippets1 or ,french bread1 and carve the breast1 broth it1 and pour on your shell-fish1 run it over with beaten butter1 and slic't lemon or orange4 ,otherways in the ,french ,fashion4 ,half roast the fowls1 and put them in a pipkin with the gravy1 then have time1 parsley1 sage1 marjoram1 savory2 mince all together with a handful of raisins of the ,sun1 put them into the pipkin with some mutton broth1 some sack or white-wine1 large mace1 cloves1 salt1 and sugar4 ,then have the other half of the fruit and herbs being minced1 beat them with the white of an egg1 and fry it in suet or butter as big as little figs and they will look green4 ,dish up the fowls on sippets1 broth it1 and serve the fried herbs with eggs on them and scraped sugar4 ,to boil ,goose-,giblets1 or the ,giblets of any ,fowl4 ,boil them whole1 being finely scalded2 boil them in water and salt1 two or three blades of mace1 and serve them on sippets finely carved with beaten butter1 lemon1 scalded gooseberries1 and mace1 or scalded grapes1 barberries or slic't lemon4 ,or you may for variety use the yolks of two or three eggs1 beatten butter1 cream1 a little sack1 and sugar1 for lear4 ,otherways4 ,boil them whole1 or in pieces1 and boil them in strong broth or fair water1 mace1 pepper1 and salt1 being first finely scummed1 put two or three whole onions1 butter1 and gooseberries1 run it over with beaten butter1 being first dished on sippetts2 make a pudding in the neck1 as you may see in the ,book of all manner of ,puddings and ,farsings1 c4 ,otherways4 ,boil them with some white-wine1 strong broth1 mace1 slic't ginger1 butter1 and salt2 then have some stewed turnips or carrots cut like lard1 and the giblets being finely dished on sippets1 put on the stewed turnips1 being thickned with eggs1 verjuyce1 sugar1 and lemon1 c4 ,to bake ,goose ,giblets1 or of any ,fowl1 several ways for the ,garnish4 ,take ,giblets being finely scalded and cleansed1 season them lightly with pepper1 salt1 and nutmeg1 and put them into a ,pye1 being well joynted1 and put to them an onion or two cut in halves1 and put some butter to them1 and close them up1 and bake them well1 and soak them some three hours4 ,sauce for green-,geese4 #a4 ,take the juyce of sorrell mixed with scalded goose-berries1 and served on sippets and sugar with beaten butter1 c4 ,otherways4 #b4 ,their bellies roasted full of gooseberies1 and after mixed with sugar1 butter1 verjuyce1 and cinamon1 and served on sippets4 ,to make a grand ,sallet of minced ,capon1 ,veal1 roast ,mutton1 ,chicken or ,neats tongue4 ,minced capon or veal1 c4 dried ,tongues in thin slices1 lettice shred small as the tongue1 olives1 capers1 mushrooms1 pickled samphire1 broom-buds1 lemon or oranges1 raisins1 almonds1 blew figs1 ,virginia potato1 caparones1 or crucifix pease1 currans1 pickled oysters1 taragon4 ,how to dish it up4 ,any of these being thin sliced1 as is shown above said1 with a little minced taragon and onion amongst it2 then have lettice minced as small as the meat by it self1 olives by themselves1 capers by themselves1 samphire by it self1 broom-buds by it self1 pickled mushrooms by themselves1 or any of the materials abovesaid4 ,garnish the dish with oranges and lemons in quarters or slices1 oyl and vinegar beaten together1 and poured over all1 c4 ,to boil all manner of ,land ,fowl1 as followeth4 ,turkey1 ,bustard ,peacock1 ,capon1 ,pheasant1 ,pullet1 ,heath-pouts1 ,partridge1 ,chickens1 ,woodcocks1 ,stock-,doves1 ,turtle-,doves1 tame ,pigeons1 wild ,pigeons1 ,rails1 ,quails1 ,black-,birds1 ,thrushes1 ,veldifers1 ,snites1 ,wheatears1 ,larks1 ,sparrows1 and the like4 ,sauce for the ,land ,fowl4 ,take boil'd prunes and strain them with the blood of the fowl1 cinamon1 ginger1 and sugar1 boil it to an indifferent thickness and serve it in saucers1 and serve in the dish with the fowl1 gravy1 sauce of the same fowl4 ,to boil ,pigeons4 ,take ,pigeons1 and when you have farsed and boned them1 fry them in butter or minced lard1 and put to them broth1 pepper1 nutmeg1 slic't ginger1 cinamon beaten1 coriander seed1 raisins of the sun1 currans1 vinegar1 and serve them with this sauce1 being first steep'd in it four or five hours1 and well stewed down4 ,or you may add some quince or dried cherries boil'd amongst4 ,in summer you may use damsins1 swet herbs chopped1 grapes1 bacon in slices1 white-wine4 ,thus you may boil any small birds1 ,larks1 ,veldifers1 ,black-birds1 c4 ,pottage in the ,french ,fashion4 ,cut a breast of mutton into square bits or pieces1 fry them in butter1 put them in a pipkin with some strong broth1 pepper1 mace1 beaten ginger1 and salt2 stew it with half a pound of strained almonds1 some mutton broth1 crumbs of manchet1 and some verjuyce2 give it a warm1 and serve it on sippets4 ,if you would have it yellow1 put in saffron2 sometimes for change white-wine1 sack1 currans1 raisins1 and sometimes incorporated with eggs and grated cheese4 ,otherways change the colour green1 with juyce of spinage1 and put to it almonds strained4 ,pottage otherways in the ,french ,fashion of ,mutton1 ,kid1 or ,veal4 ,take beaten oatmeal and strain it with cold water1 then the pot being boiled and scummed1 put in your strained oatmeal1 and some whole spinage1 lettice1 endive1 colliflowers1 slic't onions1 white cabbidge1 and salt2 your pottage being almost boil'd1 put in some verjuyce1 and give it a warm or two2 then serve it on sippets1 and put the herbs on the meat4 ,pottage in the ,english ,fashion4 ,take the best old pease you can get1 wash and boil them in fair water1 when they boil scum them1 and put in a piece of interlarded bacon about two pound1 put in also a bundle of mint1 or other sweet herbs2 boil them not too thick1 serve the bacon on sippets in thin slices1 and pour on the broth4 ,pottage without sight of ,herbs4 ,mince your herbs and stamp them with your oatmeal1 then strain them through a strainer with some of the broth of the pot1 boil them among your mutton1 some salt2 for your herbs take violet leaves1 strawberry leaves1 succory1 spinage1 lang de beef1 scallions1 parsley1 and marigold flowers1 being well boil'd1 serve it on sippets4 ,to make ,sausages4 ,take the lean of a leg of pork1 and four pound of beef-suet1 mince them very fine1 and season them with an ounce of pepper1 half an ounce of cloves and mace1 a handful of sage minced small1 and a handful of salt2 mingle all together1 then brake in ten eggs1 and but two whites2 mix these eggs with the other meat1 and fill the hogs guts2 being filled1 tie the ends1 and boil them when you use them4 ,otherways4 ,you may make them of mutton1 veal1 or beef1 keeping the order abovesaid4 ,to make most rare ,sausages without skins4 ,take a leg of young pork1 cut off all the lean1 and mince it very small1 but leave none of the strings or skins amongst it2 then take two pound of beef-suet shred small1 two handfuls of red sage1 a little pepper1 salt1 and nutmeg1 with a small peice of an onion2 mince them together with the flesh and suet1 and being finely minced1 put the yolks of two or three eggs1 and mix all together1 make it into a paste1 and when you will use it1 roul out as many peices as you please in the form of an ordinary sausage1 and fry them4 ,this paste will keep a fortnight upon occasion4 ,otherways4 ,stamp half the meat and suet1 and mince the other half1 and season them as the former4 ,to make ,links4 ,take the fillet or a leg of pork1 and cut it into dice work1 with some of the fleak of the pork cut in the same form1 season the meat with cloves1 mace and pepper1 a handful of sage fine minced1 with a handful of salt2 mingle all together1 fill the guts and hang them in the air1 and boil them when you spend them4 ,these ,links will serve to stew with divers kinds of meats4 99 99 99 99 99 99 99 99 99 ,,section ,,ii4 ,an hundred and twelve excellent wayes for the dressing of ,beef4 ,to boil ,oxe-,cheeks4 ,take them and bone them1 soak them in fair water four or five hours1 then wash out the blood very clean1 pair off the ruff of the mouth1 and take out the balls of the eyes2 then stuff them with sweet herbs1 hard eggs1 and fat1 or beef-suet1 pepper1 and salt2 mingle all together1 and stuff them on the inside1 prick both the insides together2 then boil them amongst the other beef1 and being very tender boild1 serve them on brewis with interlarded bacon and ,bolonia sausages1 or boiled links made of pork on the cheeks1 cut the bacon in thin slices1 serve them with saucers of mustard1 or with green sauce4 ,to dress ,oxe-,cheeks ,otherways4 ,take out the bones and the balls of the eyes1 make the mouth very clean1 soak it1 and wash out the blood2 then wipe it dry with a clean cloath1 and season it with pepper1 salt1 and nutmeg2 then put it in a pipkin or earthen pan1 with two or three great onions1 some cloves1 and mace1 cut the jaw bones in pieces1 cut out the teeth1 lay the bones on the top of the meat1 then put to it half a pint of claret wine1 and half as much water2 close up the pot or pan with a course piece of paste1 and set it a baking in an oven over night for to serve next day at dinner1 serve it on toasts of fine manchet fried1 then have boil'd carrots and lay on it with toasts of manchet laid round the dish2 as also fried greens to garnish it1 and run it over with beaten butter4 ,this way you may also dress a leg of beef4 ,or thus4 ,take them and cleanse them as before1 then roast them1 and season them with pepper1 salt1 and nutmeg1 save the gravy1 and being roasted put them in a pipkin with some claret wine1 large mace1 a clove or two1 and some strong broth1 stew them till they be very tender1 then put to them some fryed onions1 and some prunes1 and serve them on toasts of fried bread1 or slices of ,french bread1 and slices of orange on them1 garnish the dish with grated bread4 ,to dress ,oxe ,cheeks in ,stofado1 or the ,spanish fashion4 ,take the cheeks1 bone them and cleanse them1 then lay them in steep in claret or white-wine1 and wine vinegar1 whole cloves1 mace1 beaten pepper1 salt1 slic't nutmeg1 slic't ginger1 and six or seven cloves of garlick1 steep them the space of five or six hours1 and close them up in an earthen pot or pan1 with a piece of paste1 and the same liquor put to it1 set it a baking over night for next day dinner1 serve it on toasts of fine manchet fried3 then have boil'd carrots and lay on it1 with the toasts of manchet laid round the dish3 garnish it with slic't lemons or oranges1 and fried toasts1 and garnish the dish with bay-leaves4 ,to marinate ,oxe-,cheeks4 ,being boned1 roast or stew them very tender in a pipkin with some claret1 slic't nutmegs1 pepper1 salt1 and wine-vinegar2 being tender stewed1 take them up1 and put to the liquor in a pipkin a quart of wine-vinegar1 and a quart of white-wine1 boil it with some bay leaves1 whole pepper1 a bundle of rosemary1 tyme1 sweet marjoram1 savory1 sage1 and parsley1 bind them very hard the streightest sprigs1 boil also in the liquor large mace1 cloves1 slic't ginger1 slic't nutmegs and salt2 then put the cheeks into the barrel1 and put the liquor to them1 and some slic't lemons1 close up the head and keep them4 ,thus you may do four or five heads together1 and serve them hot or cold4 ,oxe ,cheeks in ,sallet4 ,take oxe cheeks being boned and cleansed1 steep them in claret1 white-wine1 or wine vinegar all night1 the next day season them with nutmegs1 cloves1 pepper1 mace1 and salt1 roul them up1 boil them tender in water1 vinegar1 and salt1 then press them1 and being cold1 slice them in thin slices1 and serve them in a clean dish with oyl and vinegar4 ,to bake ,oxe cheeks in a ,pasty or ,pie4 ,take them being boned and soaked1 boil them tender in fair water1 and cleanse them1 take out the balls of the eyes1 and season them with pepper1 salt1 and nutmeg1 then have some beef-suet and some buttock beef minced and laid for a bed1 then lay the cheeks on it1 and a few whole cloves1 make your ,pastie in good crust2 to a gallon of flower1 two pound and a half of butter1 five eggs whites and all1 work the butter and eggs up dry into the flower1 then put in a little fair water to make it up into a stiff paste1 and work up all cold4 ,to dress ,pallets1 ,noses1 and ,lips of any ,beast1 ,steer1 ,oxe1 or ,calf4 ,take the pallats1 lips1 or noses1 and boil them very tender1 then blanch them1 and cut them in little square pieces as broad as a sixpence1 or like lard1 fry them in sweet butter1 and being fryed1 pour away the butter1 and put to it some anchovies1 grated nutmeg1 mutton gravy1 and salt2 give it a warm on the fire1 and then dish it in a clean dish with the bottom first rubbed with a clove of garlick1 run it over with beaten butter1 juyce of oranges1 fried parsley1 or fried marrow in yolks of two eggs1 and sage leaves4 ,sometimes add yolks of eggs strained1 and then it is a fricase4 ,otherways4 ,take the pallets1 lips1 or noses1 and boil them very tender1 blanch them1 and cut them two inches long1 then take some interlarded bacon and cut it in the like proportion1 season the pallets with salt1 and broil them on paper2 being tender broil'd put away the fat1 and put them in a dish being rubbed with a clove of garlick1 put some mutton gravy to them on a chaffing dish of coals1 and some juyce of orange1 c4 ,to fricase ,pallets4 ,take beef pallets being tender boil'd and blanched1 season them with beaten cloves1 nutmeg1 pepper1 salt1 and some grated bread2 then the pan being ready over the fire1 with some good butter fry them brown1 then put them in a dish1 put to them good mutton gravy1 and dissolve two or three anchovies in the sauce1 a little grated nutmeg1 and some juyce of lemons1 and serve them up hot4 ,to stew ,pallets1 ,lips1 and ,noses4 ,take them being tender boild and blanched1 put them into a pipkin1 and cut to the bigness of a shilling1 put to them some small cucumbers pickled1 raw calves udders1 some artichocks1 potatoes boil'd or musk-mellon in square pieces1 large mace1 two or three whole cloves1 some small links or sausages1 sweetbreads of veal1 some larks1 or other small birds1 as sparrows1 or ox-eyes1 salt1 butter1 strong broth1 marrow1 white-wine1 grapes1 barberries1 or gooseberries1 yolks of hard eggs1 and stew them all together1 serve them on toasts of fine ,french bread1 and slic't lemon2 sometimes thicken the broth with yolks of strained eggs and verjuyce4 ,to marinate ,pallets1 ,noses1 and ,lips4 ,take them being tender boil'd and blancht1 fry them in sweet sallet oyl1 or clarified butter1 and being fryed make a pickle for them with whole pepper1 large mace1 cloves1 slic't ginger1 slic't nutmeg1 salt and a bundle of sweet herbs1 as rosemary1 tyme1 bay-leaves1 sweet marjoram1 savory1 parsley1 and sage2 boil the spices and herbs in wine vinegar and white-wine1 then put them in a barrel with the pallets1 lips and noses1 and lemons1 close them up for your use1 and serve them in a dish with oyl4 ,to dress ,pallets1 ,lips1 and ,noses1 with ,collops of ,mutton and ,bacon4 ,take them being boild tender blanch'd1 cut them as broad as a shilling1 as also some thin collops of interlarded bacon1 and of a leg of mutton1 finely hack'd with the back of a knife1 fry them all together with some butter1 and being finely fried1 put out the butter1 and put unto it some gravy1 or a little mutton broth1 salt1 grated nutmeg1 and a dissolved anchove2 give it a warm over the fire and dish it1 but rub the dish with a clove of garlick1 and then run it over with butter1 juyce of orange2 and salt about the dish4 ,to make a ,pottage of ,beef ,pallets4 ,take beef pallets that are tender boi'd and blanched1 cut each pallet in two pieces1 and set them a stewing between two dishes with a fine piece of interlarded bacon1 a handful of champignions1 and five or six sweet-breads of veal1 a ladle full of strong broth1 and as much mutton gravy1 an onion or two1 two or three cloves1 a blade or two of large mace1 and an orange2 as the pallets stew make ready a dish with the bottoms and tops of ,french bread slic't and steeped in mutton gravy1 and the broth the pallets were stewed in2 then you must have the marrow of two or three beef bones stewed in a little strong broth by it self in good big gobbets3 and when the pallets1 marrow1 sweet-breads and the rest are enough1 take out the bacon1 onions1 and spices1 and dish up the aforesaid materials on the dish of steeped bread1 lay the marrow uppermost in pieces1 then wring on the juyce of two or three oranges1 and serve it to the table very hot4 ,to rost a dish of ,oxe ,pallets with great ,oysters1 ,veal1 ,sweet-breads1 ,lamb stones1 peeping ,chickens1 ,pigeons1 slices of interlarded ,bacon1 large ,cock-combs1 and ,stones1 ,marrow1 ,pistaches1 and ,artichocks4 ,take the oxe pallets and boil them tender1 blanch them and cut them #b inches long1 lard one half with smal lard1 then have your chickens pigeon peepers scalded1 drawn1 and trust2 set them1 and lard half of them2 then have the lamb-stones1 parboil'd and blanched1 as also the combs1 and cock-stones1 next have interlarded bacon1 and sage2 but first spit the birds on a small bird-spit1 and between each chicken or pigeon put on first a slice of interlarded bacon1 and a sage leaf1 then another slice of bacon and a sage leaf1 thus do till all the birds be spitted2 thus also the sweet-breads1 lamb-stones1 and combs1 then the oysters being parboild1 lard them with lard very small1 and also a small larding prick1 then beat the yolks of two or #c eggs1 and mix them with a little fine grated manchet1 salt1 nutmeg1 time1 and rosemary minced very small1 and when they are hot at the fire baste them often1 as also the lambstones and sweet-breads with the same ingredients2 then have the bottoms of artichocks ready boil'd1 quartered1 and fried1 being first dipped in butter and kept warm1 and marrow dipped in butter and fried1 as also the fowls and other ingredients2 then dish the fowl piled up in the middle upon another roast material round about them in the dish1 but first rub the dish with a clove of garlick3 the pallets by themselves1 the sweet-breads by themselves1 and the cocks stones1 combs1 and lamb-stones by themselves2 then the artichocks1 fryed marrow1 and pistaches by themselves2 then make a sauce with some claret wine1 and gravy1 nutmeg1 oyster liquor1 salt1 a slic't or quartered onion1 an anchove or two dissolved1 and a little sweet butter1 give it a warm or two1 and put to it two or three slices of an orange1 pour on the sauce very hot1 and garnish it with slic't oranges and lemons4 ,the smallest birds are fittest for this dish of meat1 as wheat-ears1 martins1 larks1 ox-eyes1 quails1 snites1 or rails4 ,oxe ,pallets in ,jellies4 ,take two pair of neats or calves feet1 scald them1 and boil them in a pot with two gallons of water1 being first very well boned1 and the bone and fat between the claws taken out1 and being well soaked in divers waters1 scum them clean2 and boil them down from two gallons to three quarts2 strain the broth1 and being cold take off the top and bottom1 and put it into a pipkin with whole cinamon1 ginger1 slic't and quartered nutmeg1 two or three blades of large mace1 salt1 three pints of white-wine1 and half a pint of grape-verjuyce or rose vinegar1 two pound and a half of sugar1 the whites of ten eggs well beaten to froth1 stir them all together in a pipkin1 being well warmed and the jelly melted1 put in the eggs1 and set it over a charcoal-fire kindled before1 stew it on that fire half an hour before you boil it up1 and when it is just a boiling take it off1 before you run it let it cool a little1 then run it through your jelly bag once or twice2 then the pallets being tender boild and blanched1 cut them into dice-work with some lamb-stones1 veal1 sweet-breads1 cock-combs1 and stones1 potatoes1 or artichocks all cut into dice-work1 preserved barberries1 or calves noses1 and lips1 preserved quinces1 dryed or green neats tongues1 in the same work1 or neats feet1 all of these together1 or any one of them2 boil them in white-wine or sack1 with nutmeg1 slic't ginger1 coriander1 caraway1 or fennil-seed1 make several beds1 or layes of these things1 and run the jelly over them many times after one is cold1 according as you have sorts of colours of jellies1 or else put all at once2 garnish it with preserved oranges1 or green citron cut like lard4 ,to bake ,beef-,pallets4 ,provide pallets1 lips1 and noses1 boild tender and blanched1 cock-stones1 and combs1 or lamb stones1 and sweet-breads cut into pieces1 scald the stones1 combs1 and pallets slic't or in pieces as big as the lamb stones1 half a pint of great oysters parboil'd in their own liquor1 quarter'd dates1 pistaches a handful1 or pine kernels1 a few pickled broom buds1 some fine interlarded bacon slic't in thin slices being also scalded1 ten chestnuts roasted blanched2 season all these together with salt1 nutmeg1 and a good quantity of large mace1 fill the pie1 and put to it good butter1 close it up and bake it1 make liquor for it1 then beat some butter1 and three or four yolks of eggs with white or claret wine1 cut up the lid1 and pour it on the meat1 shaking it well together1 then lay on slic't lemon and pickled barberries1 c4 ,to dress a ,neats-,tongue boil'd divers ways4 ,take a ,neats-tongue of three or four days powdering1 being tender boil'd1 serve it on cheat bread for brewis1 dish on the tongue in halves or whole1 and serve an udder with it being of the same powdering and salting1 finely blanched1 put to them the clear fat of the beef on the tongue1 and white sippets round the dish1 run them over with beaten butter1 c4 ,otherways4 ,for greater service two udders and two tongues finely blanched and served whole4 ,sometimes for variety you may make brewis with some fresh beef or good mutton broth1 with some of the fat of the beef-pot2 put it in a pipkin with some large mace1 a handful of parsley and sorrel grosly chopped1 and some pepper1 boil them together1 and scald the bread1 then lay on the boil'd tongue1 mace1 and some of the herbs1 run it over with beaten butter1 slic't lemon1 gooseberries1 barberries1 or grapes4 ,or for change1 put some pared turnips boiling in fair water1 being tender boil'd1 drain the water from them1 dish them in a clean dish1 and run them over with beaten butter1 dish your tongues and udders on them1 and your colliflowers on the tongues and udders1 run them over with beaten butter2 or in place of colliflowers1 carrots in thin quarters1 or sometimes on turnips and great boil'd onions1 or butter'd cabbidge and carrots1 or parsnips1 and carrots buttered4 ,neats ,tongues and a fresh ,udder in ,stoffado4 ,season them with pepper1 salt1 and nutmeg1 then lard them with great lard1 and steep them all night in claret-wine1 wine vinegar1 slic't nutmegs and ginger1 whole cloves1 beaten pepper1 and salt2 steep them in an earthen pot or pan1 and cover or close them up1 bake them1 and serve them on sops of ,french bread1 and the spices over them with some slic't lemon1 and sausages or none4 ,neats ,tongues stewed whole or in halves4 ,take them being tender boil'd1 and fry them whole or in halves1 put them in a pipkin with some gravy or mutton-broth1 large mace1 slic't nutmeg1 pepper1 claret1 a little wine vinegar1 butter1 and salt2 stew them well together1 and being almost stewed1 put to the meat two or three slices of orange1 sparagus1 skirrets1 chesnuts1 and serve them on fine sippets2 run them over with beaten butter1 slic't lemon1 and boil'd marrow over all4 ,sometimes for the broth put some yolks of eggs1 beaten with grape-verjuyce4 ,to stew a ,neats ,tongue otherwayes4 ,make a hole in the but-end of it1 and mince it with some fat bacon or beef-suet1 season it with nutmeg1 salt1 the yolk of a raw egg1 some sweet herbs minced small1 grated parmisan1 or none1 some pepper1 or ginger1 and mingle all together1 fill the tongue and wrap it in a caul of veal1 boil it till it will blanch1 and being blancht1 wrap about it some of the searsing with a caul of veal2 then put it in a pipkin with some claret and gravy1 cloves1 salt1 pepper1 some grated bread1 sweet herbs chopped small1 fried onions1 marrow boild in strong broth1 and laid over all1 some grapes1 gooseberries1 slic't orange or lemon1 and serve it on sippets1 run it over with beaten butter1 and stale grated manchet to garnish the dish4 ,or sometimes in a broth called ,brodo ,lardiero4 ,to hash or stew a ,neats tongue divers wayes4 ,take a ,neats-tongue being tender boil'd and blancht1 slice it into thin slices1 as big and as thick as a shilling1 fry it in sweet butter2 and being fried1 put to it some strong broth1 or good mutton-gravy1 some beaten cloves1 mace1 nutmeg1 salt1 and saffron2 stew them well together1 then have some yolks of eggs dissolved with grape verjuyce1 and put them into the pan1 give them a toss or two1 and the gravy and eggs being pretty thick1 dish it on fine sippets4 ,or make the same1 and none of those spices1 but only cinamon1 sugar1 and saffron4 ,sometimes sliced as aforesaid1 but in slices no bigger nor thicker than a three pence1 and used in all points as before1 but add some onions fried1 with the tongue1 some mushrooms1 nutmegs1 and mace2 and being well stewed1 serve it on fine sippets1 but first rub the dish with a clove of garlick1 and run all over with beaten butter1 a shred lemon1 and a spoonful of fair water4 ,sometimes you may add some boil'd chesnuts1 sweet herbs1 capers1 marrow1 and grapes or barberries4 ,or stew them with raisins put in a pipkin1 with the sliced tongue1 mace1 slic't dates1 blanched almonds1 or pistaches1 marrow1 claret-wine1 butter1 salt1 verjuyce1 sugar1 strong broth1 or gravy2 and being well stewed1 dissolve the yolks of six eggs with vinegar or grape verjuyce1 and dish it up on fine sippets1 slic't lemon1 and beaten butter over all4 ,to marinate a ,neats-,tongue either whole or in halves4 ,take seven or eight ,neats-tongues1 or ,heifer1 ,calves1 ,sheeps1 or any tongues1 boil them till they will blanch2 and being blanched1 lard them or not lard them1 as you please2 then put them in a barrel1 then make a pickle of whole pepper1 slic't ginger1 whole cloves1 slic't nutmegs1 and large mace3 next have a bundle of sweet herbs1 as tyme1 rosemary2 bay-leaves1 sage-leaves1 winter-savory1 sweet marjoram1 and parsley2 take the streightest sprigs of these herbs that you can get1 and bind them up hard in a bundle every sort by it self1 and all into one2 then boil these spices and herbs in as much wine vinegar and white wine as will fill the vessel where the tongues are1 and put some salt and slic't lemons to them2 close them up being cold1 and keep them for your use upon any occasion2 serve them with some of the spices1 liquor1 sweet herbs1 sallet oyl1 and slic't lemon or lemon-peel1 ,pack them close4 ,to fricase ,neats-,tongues4 ,being tender boil'd1 slice them into thin slices1 and fry them with sweet butter2 being fried put away the butter1 and put to them some strong gravy or broth1 nutmeg1 pepper1 salt1 some sweet herbs chopped small1 as tyme1 savory1 sweet marjoram1 and parsley2 stew them well together1 then dissolve some yolks of eggs with wine-vinegar or grape-verjuyce1 some whole grapes or barberries4 ,for the thickening use fine grated manchet1 or almond-paste strained1 and some times put saffron to it4 ,thus you may fricase any ,udder being tender boil'd1 as is before-said4 ,to dress ,neats-,tongues in ,brodo ,lardiero1 or the ,italian way4 ,boil a ,neats-tongue in a pipkin whole1 halves1 or in gubbings till it may be blanched1 cover it close1 and put to it two or three blades of large mace1 with some strong mutton or beef broth1 some sack or white-wine1 and some slices of interlarded bacon1 scum it when it boils1 and put to it large mace1 nutmeg1 ginger1 pepper1 raisins1 two or three whole cloves1 currans1 prune1 sage-leaves1 saffron1 and divers cherries2 stew it well1 and serve it in a fine clean scoured dish1 on slices of ,french-,bread4 ,to dress ,neats-,tongues1 as ,beefs ,noses1 ,lips1 and ,pallets4 ,take ,neats-tongues1 being tender boild and blancht1 slice them thin1 and fry them in sweet butter1 being fried put away the butter1 and put to them anchovies1 grated nutmeg1 mutton gravy1 and salt2 give them a warm over the fire1 and serve them in a clean scoured dish3 but first rub the dish with a clove of garlick1 and run the meat over with some beaten butter1 juyce of oranges1 fried parsley1 fried marrow1 yolks of eggs1 and sage leaves4 ,to hash a ,neats-tongue whole or in slices4 ,boil it tender and blanch it1 then slice it into thin slices1 or whole1 put to it some boil'd or roast chesnuts1 some strong broth1 whole cloves1 pepper1 salt1 claret wine1 large mace and a bundle of sweet herbs2 stew them all together very leisurely1 and being stewed serve it on fine carved sippets1 either with slic't lemon1 grapes1 gooseberries1 or barberries1 and run it over with beaten butter4 ,to dry ,neats ,tongues4 ,take salt beaten very fine1 and salt-peter of each alike1 rub your tongues very well with the salts1 and cover them all over with it1 and as it wasts1 put on more1 when they are hard and stiff they are enough1 then roul them in bran1 and dry them before a soft fire1 before you boil them1 let them lie in pump water one night1 and boil them in pump water4 ,otherways powder them with bay-salt1 and being well smoakt1 hang them up in a garret or cellar1 and let them come no more at the fire till they be boil'd4 ,to prepare a ,neats-tongue or ,udder to roast1 a ,stag1 ,hind1 ,buck1 ,doe1 ,sheep1 ,hog1 ,goat1 ,kid1 or ,calf4 ,boil them tender and blanch them1 being cold lard them1 or roast them plain without lard1 baste them with butter1 and serve them on gallendine sauce4 ,to roast ,a ,neats ,tongue4 ,take a ,neats-tongue being tender boil'd1 blanched1 and cold1 cut a hole in the but-end1 and mince the meat that you take out1 then put some sweet herbs finely minced to it1 with a minced pippin or two1 the yolks of eggs slic't1 some minced beef-suet1 or minced bacon1 beaten ginger and salt1 fill the tongue1 and stop the end with a caul of veal1 lard it and roast it2 then make sauce with butter1 nutmeg1 gravy1 and juyce of oranges2 garnish the dish with slic't lemon1 lemon peel and barberries4 ,to roast a ,neats-,tongue or ,udder otherways4 ,boil it a little1 blanch it1 lard it with pretty big lard all the length of the tongue1 as also udders2 being first seasoned with nutmeg1 pepper1 cinamon1 and ginger1 then spit and roast them1 and baste them with sweet butter2 being rosted1 dress them with grated bread and flower1 and some of the spices abovesaid1 some sugar1 and serve it with juyce of oranges1 sugar1 gravy1 and slic't lemon on it4 ,to make minced ,pies of a ,neats tongue4 ,take a fresh ,neats-tongue1 boil1 blanch1 and mince it hot or cold1 then mince four pound of beef-suet by it self1 mingle them together1 and season them with an ounce of cloves and mace beaten1 some salt1 half a preserved orange1 and a little lemon-peel minced1 with a quarter of a pound of sugar1 four pound of currans1 a little verjuyce1 and rose-water1 and a quarter of a pint of sack1 stir all together1 and fill your ,pies4 ,to bake ,neats tongues to eat cold1 according to these figures4 ,take the tongues being tender boil'd and blanched1 leave on the fat of the roots of the tongue1 and season them well with nutmeg1 pepper1 and salt2 but first lard them with pretty big lard1 and put them in the ,pie with some whole cloves and some butter1 close them and bake them in fine or course paste1 made only of boiling liquor and flour1 and baste the crust with eggs1 pack the crust very close in the filling with the raw beef or mutton4 ,to bake two ,neats-tongues in a ,pie to eat hot1 according to these ,figures4 ,take one of the tongues1 and mince it raw1 then boil the other very tender1 blanch it1 and cut it into pieces as big as a walnut1 lard them with small lard being cold seasoned2 then have another tongue being raw1 take out the meat1 and mince it with some beef-suet or lard3 then lay some of the minced tongues in the bottom of the ,pie1 and the pieces on it2 then make balls of the other meat as big as the pieces of tongue1 with some grated bread1 cream1 yolks of eggs1 bits of artichocks1 nutmeg1 salt1 pepper1 a few sweet herbs1 and lay them in a ,pie with some boild artichocks1 marrow1 grapes1 chesnuts blanch't1 slices of interlarded bacon1 and butter2 close it up bake it1 then liquor it with verjuyce1 gravy1 and yolks of eggs4 ,to bake a ,neats tongue hot otherways4 ,boil a fresh tongue very tender1 and blanch it2 being cold slice it into thin slices1 and season it lightly with pepper1 nutmeg1 cinamon1 and ginger finely beaten2 then put into the pie half a pound of currans1 lay the meat on1 and dates in halves1 the marrow of four bones1 large mace1 grapes1 or barberries1 and butter2 close it up and bake it1 and being baked1 liquor it with white or claret wine1 butter1 sugar1 and ice it4 ,otherways4 ,boil it very tender1 and being blanched and cold1 take out some of the meat at the but-end1 mince it with some beef-suet1 and season it with pepper1 ginger beaten fine1 salt1 currans1 grated bread1 two or three yolks of eggs1 raisins minced1 or in place of currans1 a little cream1 a little orange minced1 also sweet herbs chopped small3 then fill the tongue and season it with the foresaid spices1 wrap it in a caul of veal1 and put some thin slices of veal under the tongue1 as also thin slices of interlarded bacon1 and on the top large mace1 marrow1 and barberries1 and butter over all2 close it up and bake it1 being baked1 liquor it1 and ice it with butter1 sugar1 white-wine1 or grape-verjuyce4 ,for the paste a pottle of flower1 and make it up with boiling liquor1 and half a pound of butter4 ,to roast a ,chine1 ,rib1 ,loin1 ,brisket1 or ,fillet of ,beef4 ,draw them with parsley1 rosemary1 tyme1 sweet marjoram1 sage1 winter savory1 or lemon1 or plain without any of them1 fresh or salt1 as you please2 broach it1 or spit it1 roast it and baste it with butter2 a good chine of beef will ask six hours roasting4 ,for the sauce take strait tops of rosemary1 sage-leaves1 picked parsley1 tyme1 and sweet marjoram2 and strew them in wine vinegar1 and the beef gravy2 or otherways with gravy and juyce of oranges and lemons4 ,sometimes for change in saucers of vinegar and pepper4 ,to roast a ,fillet of ,beef4 ,take a fillet which is the tenderest part of the beef1 and lieth in the inner part of the surloyn1 cut it as big as you can1 broach it on a broach not too big1 and be careful not to broach it through the best of the meat1 roast it leisurely1 baste it with sweet butter1 set a dish to save the gravy while it roasts1 then prepare sauce for it of good store of parsley1 with a few sweet herbs chopp'd smal1 the yolks of three or four eggs1 sometimes gross pepper minced amongst them with the peel of an orange1 and a little onion2 boil these together1 and put in a little butter1 vinegar1 gravy1 a spoonful of strong broth1 and put it to the beef4 ,otherways4 ,sprinkle it with rose-vinegar1 claret-wine1 elder-vinegar1 beaten cloves1 nutmeg1 pepper1 cinamon1 ginger1 coriander-seed1 fennil-seed1 and salt2 beat these things fine1 and season the fillet with it1 then roast it1 and baste it with butter1 save the gravy1 and blow off the fat1 serve it with juyce of orange or lemon1 and a little elder-vinegar4 ,or thus4 ,powder it one night1 then stuff it with parsley1 tyme1 sweet marjoram1 beets1 spinage1 and winter-savory1 all picked and minced small1 with the yolks of hard eggs mixt amongst some pepper1 stuff it and roast it1 save the gravy and stew it with the herbs1 gravy1 as also a little onion1 claret wine1 and the juyce of an orange or two2 serve it hot on this sauce1 with slices of orange on it1 lemons1 or barberries4 ,to stew a fillet of ,beef in the ,italian ,fashion4 ,take a young tender fillet of beef1 and take away all the skins and sinews clean from it1 put to it some good white-wine 7that is not too sweet7 in a bowl1 wash it1 and crush it well in the wine1 then strow upon it a little pepper1 and a powder called ,tamara in ,italian1 and as much salt as will season it1 mingle them together very well1 and put to it as much white-wine as will cover it1 lay a trencher upon it to keep it down in a close pan with a weight on it1 and let it steep two nights and a day2 then take it out and put it into a pipkin with some good beef-broth1 but put none of the pickle to it1 but only beef-broth1 and that sweet1 not salt2 cover it close1 and set it on the embers1 then put to it a few whole cloves and mace1 let it stew till it be enough1 it will be very tender1 and of an excellent taste2 serve it with the same broth as much as will cover it4 ,to make this ,tamara1 take two ounces of coriander-seed1 an ounce of anniseed1 an ounce of fennel-seed1 two ounces of cloves1 and an ounce of cinamon2 beat them into a gross powder1 with a little powder of winter-savory1 and put them into a viol-glass to keep4 ,to make an excellent ,pottage called ,skinke4 ,take a leg of beef1 and chop it into three pieces1 then boil it in a pot with three pottles of spring-water1 a few cloves1 mace1 and whole pepper3 after the pot is scum'd put in a bundle of sweet morjoram1 rosemary1 tyme1 winter-savory1 sage1 and parsley bound up hard1 some salt1 and two or three great onions whole1 then about an hour before dinner put in three marrow bones and thicken it with some strained oatmeal1 or manchet slic't and steeped with some gravy1 strong broth1 or some of the pottage2 then a little before you dish up the ,skinke1 put into it a little fine powder of saffron1 and give it a warm or two3 dish it on large slices of ,french ,bread1 and dish the marrow bones on them in a fine clean large dish2 then have two or three manchets cut into toasts1 and being finely toasted1 lay on the knuckle of beef in the middle of the dish1 the marrow bones round about it1 and the toasts round about the dish brim1 serve it hot4 ,to stew a ,rump1 or the fat end of a ,brisket of ,beef in the ,french ,fashion4 ,take a ,rump of beef1 boil it scum it clean in a stewing pan or broad mouthed pipkin1 cover it close1 let it stew an hour2 then put to it some whole pepper1 cloves1 mace1 and salt1 scorch the meat with your knife to let out the gravy1 then put in some claret-wine1 and half a dozen of slic't onions2 having boiled1 an hour after put in some capers1 or a handfull of broom-buds1 and half a dozen of cabbidge-lettice being first parboil'd in fair water1 and quartered1 two or three spoonfuls of wine vinegar1 and as much verjuyce1 and let it stew till it be tender2 then serve it on sippets of ,french bread1 and dish it on those sippets2 blow the fat clean off the broth1 scum it1 and stick it with fryed bread4 ,a ,turkish ,dish of ,meat4 ,take an interlarded piece of beef1 cut it into thin slices1 and put it into a pot that hath a close cover1 or stewing-pan2 then put it into a good quantity of clean picked rice1 skin it very well1 and put it into a quantity of whole pepper1 two or three whole onions1 and let this boil very well1 then take out the onions1 and dish it on sippets1 the thicker it is the better4 ,to boil a ,chine1 ,rump1 ,surloin1 ,brisket1 ,rib1 ,flank1 ,buttock1 or ,fillet of ,beef poudered4 ,take any of these1 and give them in ,summer a weeks powdering1 in ,winter a fortnight1 stuff them or plain2 if you stuff them1 do it with all manner of sweet herbs1 fat beef minced1 and some nutmeg2 serve them on brewis1 with roots of cabbidge boil'd in milk1 with beaten butter4 c4 ,to pickle roast ,beef1 ,chine1 ,surloin1 ,rib1 ,brisket1 ,flank1 or ,neats-,tongues4 ,take any of the foresaid beef1 as chine or fore-rib1 stuff it with penniroyal1 or other sweet herbs1 or parsley minced small1 and some salt1 prick in here there a few whole cloves1 roast it2 and then take claret wine1 wine vinegar1 whole pepper1 rosemary1 and bayes1 and tyme1 bound up close in a bundle1 and boil'd in some claret-wine1 and wine-vinegar1 make the pickle1 and put some salt to it2 then pack it up close in a barrel that will but just hold it1 put the pickle to it1 close it on the head1 and keep it for your use4 ,to stew ,beef in gobbets1 in the ,french ,fashion4 ,take a flank of beef1 or any part but the leg1 cut it into slices or gobbits as big as a pullets egg1 with some gobbits of fat1 and boil it in a pot or pipkin with some fair spring water1 scum it clean1 and put to it an hour after it hath boil'd carrots1 parsnips1 turnips1 great onions1 salt1 some cloves1 mace1 and whole pepper1 cover it close1 and stew it till it be very tender2 then half an hour before dinner1 put into it some picked tyme1 parsley1 winter-savory1 sweet marjoram1 sorrel and spinage1 7being a little bruised with the back of a ladle7 and some claret-wine2 then dish it on fine sippets1 and serve it to the table hot1 garnish it with grapes1 barberries1 or gooseberries1 sometimes use spices1 the bottoms of boil'd artichocks put into beaten butter1 and grated nutmeg1 garnished with barberries4 ,stewed ,collops of ,beef4 ,take some of the buttock of beef1 and cut it into thin slices cross the grain of the meat1 then hack them and fry them in sweet butter1 and being fryed fine and brown put them in a pipkin with some strong broth1 a little claret wine1 and some nutmeg1 stew it very tender2 and half an hour before you dish it1 put to it some good gravy1 elder-vinegar1 and a clove or two2 when you serve it1 put some juyce of orange1 and three or four slices on it1 stew down the gravy somewhat thick1 and put into it when you dish it some beaten butter4 ,olives of ,beef stewed and roast4 ,take a buttock of beef1 and cut some of it into thin slices as broad as your hand1 then hack them with the back of a knife1 lard them with small lard1 and season them with pepper1 salt1 and nutmeg1 then make a farsing with some sweet herbs1 tyme1 onions1 the yolks of hard eggs1 beef-suet or lard all minced1 some salt1 barberries1 grapes or gooseberris1 season it with the former spices lightly1 and work it up together1 then lay it on the slices1 and roul them up round with some caul of veal1 beef1 or mutton1 bake them in a dish within the oven1 or roast them1 then put them in a pipkin with some butter1 and saffron1 or none2 blow off the fat from the gravy1 and put it to them1 with some artichocks1 potato's1 or skirrets blanched1 being first boil'd1 a little claret-wine1 and serve them on sippets with some slic't orange1 lemon1 barberries1 grapes or gooseberries4 ,to ,make a ,hash of raw ,beef4 ,mince it very small with some beef-suet or lard1 and some sweet herbs1 some beaten cloves and mace1 pepper1 nutmeg and a whole onion or two1 stew all together in a pipkin1 with some blanched chesnuts1 strong broth1 and some claret2 let it stew softly the space of three hours1 that it may be very tender1 then blow off the fat1 dish it1 and serve it on sippets1 garnish it with barberries1 grapes1 or gooseberries4 ,to make a ,hash of ,beef otherways4 ,take some of the buttock1 cut it into thin slices1 and hack them with the back of your knife1 then fry them with sweet butter1 and being fried put them into a pipkin with some claret1 strong broth1 or gravy1 cloves1 mace1 pepper1 salt1 and sweet butter2 being tender stewed serve them on fine sippets1 with slic't lemon1 grapes1 barberries1 or goosberries1 and rub the dish with a clove of garlick4 ,otherways4 ,cut some buttock-beef into thin slices1 and hack it with the back of a knife1 then have some slices of interlarded bacon2 stew them together in a pipkin1 with some gravy1 claret-wine1 and strong broth1 cloves1 mace1 pepper1 and salt2 being tender stewed1 serve it on ,french bread sippets4 ,otherways4 ,being roasted and cold cut it into very fine thin slices1 then put some gravy to it1 nutmeg1 salt1 a little thin slic't onion1 and claret-wine1 stew it in a pipkin1 and being well stewed dish it and serve it up1 run it over with beaten butter and slic't lemon1 garnish the dish with sippets1 c4 ,carbonadoes of ,beef1 raw1 roasted1 or toasted4 ,take a fat surloin1 or the fore-rib1 and cut it into steaks half an inch thick1 sprinkle it with salt1 and broil it on the embers on a very temperate fire1 and in an hour it will be broild enough2 then serve it with gravy1 and onions minced and boil'd in vinegar1 and pepper1 or juyce of oranges1 nutmeg1 and gravy1 or vinegar1 and pepper only1 or gravy alone4 ,or steep the beef in claret wine1 salt1 pepper1 nutmeg1 and broil them as the former1 boil up the gravy where it was steeped1 and serve it for sauce with beaten butter4 ,as thus you may also broil or toast the sweet-breads when they are new1 and serve them with gravy4 ,to ,carbonado1 broil or toast ,beef in the ,italian fashion4 ,take the ribs1 cut them into steaks hack them1 then season them with pepper1 salt1 and coriander-seed1 being first sprinkled with rose-vinegar1 or elder vinegar1 then lay them one upon another in a dish the space of an hour1 and broil or toast them before the fire1 and serve them with the gravy that came from them1 or juyce of orange and the gravy boild together4 ,thus also you may do heifers' udders1 oxe-cheeks1 or neats-tongues1 being first tender broild or roasted4 ,in this way also you may make ,scotch ,collops in thin slices1 hack them with your knife1 being salted1 and fine and softly broil'd serve them with gravy4 ,beef fried divers ways1 raw or roasted4 #a4 ,cut it in slices half an inch thick1 and three fingers broad1 salt it a little1 and being hacked with the back of your knife1 fry it in butter with a temperate fire4 #b4 ,cut the other a quarter of an inch thick2 and fry it as the former4 #c4 ,cut the other collop to fry as thick as half a crown1 and as long as a card3 hack them and fry them as the former1 but fry them not to hard4 ,thus you may fry sweetbreads of the beef4 ,beef fried otherways1 being roasted and cold4 ,slice it into good big slices1 then fry them in butter1 and serve them with butter and vinegar1 garnish them with fried parsley4 ,sauces for the raw fried ,beef4 #a4 ,beaten butter1 with slic't lemon beaten together4 #b4 ,gravy and butter4 #c4 ,mustard1 butter1 and vinegar4 #d4 ,butter1 vinegar1 minced capers1 and nutmeg4 ,for the garnish of this fried meat1 either parsley1 sage1 clary1 onions1 apples1 carrots1 parsnips1 skirrets1 spinage1 artichocks1 pears1 quinces1 slic't oranges1 or lemons1 or fry them in butter4 ,thus you may fry sweet-breads1 udders1 and tongues in any of the foresaid ways1 with the same sauces and garnish4 ,to bake ,beef in ,lumps several ways1 or ,tongues in lumps raw1 or ,heifer ,udders raw or boil'd4 ,take the buttock1 brisket1 fillet1 or fore-rib1 cut it into gobbets as big as a pullets egg1 with some equal gobbets of fat1 season them with pepper1 salt1 and nutmeg1 and bake them with some butter or none4 ,make the paste with a quarter of a pound of butter1 and boiling liquor1 boil the butter in the liquor1 make up the paste quick and pretty stiff for a round ,pie4 ,to bake ,beef1 red-,deer-fashion in ,pies or ,pasties either ,surloin1 ,brisket1 ,buttock1 or ,fillet1 larded or not4 ,take the surloin1 bone it1 and take off the great sinew that lies on the back1 lard the leanest parts of it with great lard1 being season'd with nutmegs1 pepper1 and lard three pounds2 then have for the seasoning four ounces of pepper1 four ounces of nutmegs1 two ounces of ginger1 and a pound of salt1 season it and put it into the ,pie3 but first lay a bed of good sweet butter1 and a bay-leaf or two1 half an ounce of whole cloves1 lay on the venison1 then put on all the rest of the seasoning1 with a few more cloves1 good store of butter1 and a bay-leaf or two1 close it up and bake it1 it will ask eight hours soaking1 being baked and cold1 fill it up with clarified butter1 serve it1 and a very good judgment shall not know it from red ,deer4 ,make the paste either fine or course to bake it hot or cold2 if for hot half the seasoning1 and bake it in fine paste4 ,to this quantity of flesh you may have three gallons of fine flower heapt measure1 and three pound of butter2 but the best way to bake red deer1 is to bake it in course paste either in pie or pasty1 make it in rye meal to keep long4 ,otherways1 you may make it of meal as it comes from the mill1 and make it only of boiling water1 and no stuff in it4 ,otherways to be eaten cold4 ,take two stone of buttock beef1 lard it with great lard1 and season it with nutmeg1 pepper1 and the lard1 then steep it in a bowl1 tray1 or earthen pan1 with some wine-vinegar1 cloves1 mace1 pepper1 and two or three bay-leaves3 thus let it steep four or five days1 and turn it twice or thrice a day3 then take it and season it with cloves1 mace1 pepper1 nutmeg1 and salt2 put it into a pot with the back-side downward1 with butter under it1 and season it with a good thick coat of seasoning1 and some butter on it1 then close it up and bake it1 it will ask six or seven hours baking4 ,being baked draw it1 and when it is cold pour out the gravy1 and boil it again in a pipkin1 and pour it on the venison1 then fill up the pot with the clarified butter1 c4 ,to make minced ,pies of ,beef4 ,take of the buttock of beef1 cleanse it from the skins1 and cut it into small pieces1 then take half as much more beef-suet as the beef1 mince them together very small1 and season them with pepper1 cloves1 mace1 nutmeg1 and salt2 then have half as much fruit as meat1 three pound of raisins1 four pound of currans1 two pound of prunes1 c4 or plain without fruit1 but only seasoned with the same spices4 ,to make a ,collar of ,beef4 ,take the thinnest end of a coast of beef1 boil it a little and lay in pump water1 a little salt three days1 shifting it once a day2 the last day put a pint of claret wine to it1 and when you take it out of the water let it lie two or three hours a draining2 then cut it almost to the end in three slices1 and bruise a little cochinel and a very little allum1 and mingle it with a very little claret wine1 colour the meat all over with it2 then take a douzen of anchoves1 wash and bone them1 lay them on the beef1 season it with cloves1 pepper1 mace1 two handfuls of salt1 a little sweet marjoram1 and tyme2 when you make it up1 roull the innermost slice first1 the other two upon it1 being very well seasoned every where and bind it up hard with tape1 then put it into a stone pot a little bigger than the collar1 and pour upon it a pint of claret wine1 and half a pint of wine vinegar1 a sprig of rosemary1 and a few bay-leaves2 bake it very well1 and before it be quite cold1 take it out of the pot1 and you may keep it dry as long as you please4 ,to bake a ,flank of ,beef in a ,collar4 ,take flank of beef1 and lay it in pump water four days and nights1 shift it twice a day1 then take it out dry it very well with clean cloaths1 cut it in three layers1 and take out the bones and most of the fat2 then take three handfuls of salt1 and good store of sage chopped very small1 mingle them1 and strew it between the three layers1 and lay them one upon another2 then take an ounce of cloves and mace1 and another of nutmegs1 beat them very well1 and stew it between the layers of beef1 roul it up close together1 then take some packthred and tie it up very hard1 put it in a long earthen pot1 which is made of purpose for that use1 tie up the top of the pot with cap paper1 and set it in an oven2 let it stand eight hours1 when you draw it1 and being between hot and cold1 bind it up round in a cloth1 tie it fast at both ends with packthred1 and hang it up for your use4 ,sometimes for variety you may use slices of bacon btwixt the layers1 and in place of sage sweet herbs1 and sometimes cloves of garlick4 ,or powder it in saltpeter four or five days1 then wash it off1 roul it and use the same spices as abovesaid1 and serve it with mustard and sugar1 or ,gallendine4 ,to stuff ,beef with ,parsley to serve cold4 ,pick the parsley very fine and short1 then mince some suet not to small1 mingle it with the parsley1 and make little holes in ranks1 fill them hard and full1 and being boiled and cold1 slice it into thin slices1 and serve it with vinegar and green parsley4 ,to make ,udders either in ,pie or ,pasty1 according to these ,figures4 ,take a young ,udder and lard it with great lard1 being seasoned with nutmeg1 pepper1 cloves1 and mace1 boil it tender1 and being cold wrap it in a caul of veal1 but first season it with the former spices and salt2 put it in the ,pie with some slices of veal under it1 season them1 and some also on the top1 with some slices of lard and butter2 close it up1 and being baked1 liquor it with clarified butter4 ,thus for to eat cold2 if hot1 liquor it with white-wine1 gravy and butter4 ,to bake a ,heifers ,udder in the ,italian fashion4 ,the ,udder being boil'd tender1 and cold1 cut it into dice-work like small dice1 and season them with some cloves1 mace1 cinamon1 ginger1 salt1 pistaches1 or pine-kernels1 some dates1 and bits of marrow2 season the aforesaid materials lightly and fit1 make your ,pie not above an inch high1 like a custard1 and of custard-paste1 prick it1 and dry it in the oven1 and put in the abovesaid materials2 put to it also some custard-stuff made of good cream1 ten eggs1 and but three whites1 sugar1 salt1 rose-water1 and some dissolved musk2 bake it and stick it with slic't dates1 canded pistaches1 and scrape fine sugar on it4 ,otherways1 boil the udder very tender1 being cold slice it into thin slices1 as also some thin slices of parmisan interlarded bacon1 some sweet herbs chopt small1 some currans1 cinamon1 nutmeg1 sugar1 rose-water1 and some butter1 make three bottoms of the aforesaid things in a dish1 patty-pan1 or pie1 with a cut cover1 and being baked1 scrape sugar on it1 or rice it4 ,otherways to eat hot4 ,take an ,udder boil'd and cold1 slice it into thin slices1 and season it with pepper1 cinamon1 nutmeg1 ginger1 and salt1 mingle some currans among the slices and fill the pie2 put some dates on the top1 large mace1 barberries1 or grapes1 butter1 and the marrow of #b marrow-bones1 close it up and bake it1 being baked ice it2 but before you ice it1 liquor it with butter1 verjuyce and sugar4 ,to stew ,calves or ,neats ,feet4 ,boil and blanch them1 then part them in halves1 and put them into a pipkin with some strong broth1 a little powder of saffron1 sweet butter1 pepper1 sugar1 and some sweet herbs finely minced1 let them stew an hour and serve them with a little grape verjuyce1 stewed among them4 ,neats feet being soust serve them cold with mustard4 ,to make a fricase of ,neats-,feet4 ,take them being boild and blancht1 fricase them with some butter1 and being finely fried make a sauce with six yolks of eggs1 dissolved with some wine-vinegar1 grated nutmeg1 and salt4 ,otherways4 ,first bone and prick them clean1 then being boiled1 blanched1 or cold1 cut them into gubbings1 and put them in a frying-pan with a ladle-full of strong broth1 a piece of butter1 and a little salt2 after they have fried awhile1 put to them a little chopt parsley1 green chibbolds1 young spear-mint1 and tyme1 all shred very small1 with a little beaten pepper3 being almost fried1 make a lear for them with the yolks of four or five eggs1 some mutton gravy1 a little nutmeg1 and the juyce of a lemon wrung therein2 put this lear to the neats feet as they fry in the pan1 then toss them once or twice1 and so serve them4 ,neats ,feet larded1 and roasted on a spit4 ,take neats feet being boil'd1 cold1 and blanched1 lard them whole1 and then roast them1 being roasted1 serve them with venison sauce made of claret wine1 wine-vinegar1 and toasts of houshold bread strained with the wine through a strainer1 with some beaten cinamon and ginger1 put it in a dish or pipkin1 and boil it on the fire1 with a few whole cloves1 stir it with a sprig of rosemary1 and make it not too thick4 ,to make ,black ,puddings of ,beefers ,blood4 ,take the blood of a beefer when it is warm1 put in some salt1 and then strain it1 and when it is through cold put in the groats of oatmeal well pic't1 and let it stand soaking all night1 then put in some sweet herbs1 pennyroyal1 rosemary1 tyme1 savoury1 fennil1 or fennil-seed1 pepper1 cloves1 mace1 nutmegs1 and some cream or good new milk2 then have four or five eggs well beaten1 and put in the blood with good beef-suet not cut too small2 mix all well together and fill the beefers guts1 being first well cleansed1 steeped1 and scalded4 ,to dress a ,dish of ,tripes hot out of the pot or pan4 ,being tender boil'd1 make a sauce with some beaten butter1 gravy1 pepper1 mustard1 and wine-vinegar1 rub a dish with a clove of garlick1 and dish them therein2 then run the sauce over them with a little bruised garlick amongst it1 and a little wine vinegar sprinkled over the meat4 ,to make ,bolonia-,sausages4 ,take a good leg of pork1 and take away all the fat1 skins1 and sinews1 then mince and stamp it very fine in a wooden or brass mortar1 weigh the meat1 and to every five pound thereof take a pound of good lard cut as small as your little finger about an inch long1 mingle it amongst the meat1 and put to it half an ounce of whole cloves1 as much beaten pepper1 with the same quantity of nutmegs and mace finely beaten also1 an ounce of whole carraway-seed1 salt eight ounces1 cocherel bruised with a little allom beaten and dissolved in sack1 and stamped amongst the meat3 then take beefers guts1 cut of the biggest of the small guts1 a yard long1 and being clean scoured put them in brine a week or eight days1 it strengthens and makes them tuff to hold filling4 ,the greatest skill is in the filling of them1 for if they be not well filled they will grow rusty2 then being filled put them a smoaking three or four days1 and hang them in the air1 in some ,garret or in a ,cellar1 for they must not come any more at the fire2 and in a quarter of a year they will be eatable4 99 99 99 99 99 99 99 99 99 ,,section ,,iii4 ,the ,a-la-mode ways of dressing the ,heads of any ,beasts4 ,to boil a ,bullocks ,cheek in the ,italian way4 ,break the bones and steep the head in fair water1 shift it1 and scrape off the slime1 let it lie thus in steep about twelve hours1 then boil in fair water with some ,bolonia sausage and a piece of interlarded bacon2 the cheeks and the other materials being very tender boiled1 dish it up and serve it with some flowers and greens on it1 and mustard in saucers4 ,to stew ,bullocks ,cheeks4 ,take the ,cheeks being well soaked or steeped1 spit and half roast them1 save the gravy1 and put them into a pipkin with some claret-wine1 gravy1 and some strong broth1 slic't nutmeg1 ginger1 pepper1 salt and some minced onions fried2 stew it the space of two hours on a soft fire1 and being finely stewed1 serve it on carved sippets4 ,otherways4 ,take out the bones1 balls of the eyes1 and the ruff of the mouth1 steep it well in fair water and shift it often3 being well cleans'd from the blood and slime1 take it out of the water1 wipe it dry1 and season it with nutmeg1 pepper1 and salt1 put them in an earthen pot one upon another1 and put to them a pint of claret wine1 a few whole cloves1 a little fair water1 and two three whole onions2 close up the pot and bake it1 it will ask six hours bakeing2 being tender baked1 serve it on toasts of fine manchet4 ,or thus4 ,being baked or stewed1 you may take out the bones and lay them close together1 pour the liquor to them1 and being cold slice them into slices1 and serve them cold with mustard and sugar4 ,to boil a ,calves ,head4 ,take the head1 skin1 and all unflayed1 scald it1 and soak it in fair water a whole night or twelve hours1 then take out the brains and boil them with some sage1 parsley1 or mint2 being boil'd chop them small together1 butter them and serve them in a dish with fine sippets about them1 the head being finely cleansed1 boil it in a clean cloth and close it up together again in the cloth2 being boil'd1 lay it one side by another with some fine slices of boil'd bacon1 and lay some fine picked parsley upon it1 with some borage or other flowers4 ,to hash a ,calves ,head4 ,take a calves head well steeped and cleansed from the blood and slime1 boil it tender1 then take it up and let it be through cold1 cut it into dice-work1 as also the brains in the same form1 and some think slices interlarded bacon being first boil'd put some gooseberries to them1 as also some gravy or juyce of lemon or orange1 and some beaten butter2 stew all together1 and being finely stewed1 dish it on carved sippets1 and run it over with beaten butter4 ,otherways4 ,the head being boil'd and cold1 slice is in to thin slices1 with some onions and the brains in the same manner1 then stew them in a pipkin with some gravy or strong mutton1 broth1 with nutmeg1 some mushrooms1 a little white wine and beaten butter2 being well stewed together dish them on fine sippets1 and garnish the meat with slic't lemon or barberries4 ,to souce a ,calves ,head4 ,first scald it and bone it1 then steep it in fair water the space of six hour1 dry it with a clean cloth1 and season it with some salt and bruised garlick 7or none7 then roul it up in a collar1 bind it close1 and boil it in white wine1 water1 and salt2 being boil'd keep it in that souce drink1 and serve it in the collar1 or slice it1 and serve it with oyl1 vinegar1 and pepper4 ,this dish is very rare1 and to a good judgment scarce discernable4 ,to roast a ,calves head4 ,take a calves head1 cleave it and take out the brains1 skins1 and blood about it1 then steep them and the head in fair warm water the space of four or five hours1 shift them three or four times and cleanse the head2 then boil the brains1 make a pudding with some grated bread1 brains1 some beef-suet minced small1 with some minced veal sage2 season the pudding with some cloves1 mace1 salt1 ginger1 sugar1 five yolks of eggs1 saffron2 fill the head with this pudding1 then close it up and bind it fast with some packthread1 spit it1 and bind on the caul round the head with some of the pudding round about it1 rost it save the gravy1 blow off the fat1 and put to the gravy2 for the sauce a little white-wine1 a slic't nutmeg a piece of sweet butter1 the juyce of an orange1 salt1 and sugar4 ,then bread up the head with some grated bread2 beaten cinamon1 minced lemon peel1 and a little salt4 ,to roast a ,calves ,head with ,oysters4 ,split the head as to boil1 and take out the brains washing them very well with the head1 cut out the tongue1 boil it a little1 and blanch it1 let the brains be parbol'd as well as tongue1 then mince the brains and tongue1 a little sage1 oysters1 beef-suet1 very small2 being finely minced1 mix them together with three or four yolks of eggs1 beaten ginger1 pepper1 nutmegs1 grated bread1 salt1 and a little sack1 if the brains and eggs make it not moist enough4 ,this being done parboil the calves head a little in fair water1 then take it up and dry it well in a cloth filling the holes where the brains and tongue lay with this farsing or pudding2 bind it up close together1 and spit it1 then stuff it with oysters being first parboil'd in their own liquor1 put them into a dish with minced tyme1 parsley1 mace1 nutmeg1 and pepper beaten very small2 mix all these with a little vinegar1 and the white of an egg1 roul the oysters in it1 and make little holes in the head1 stuff it as full as you can1 put the oysters but half way in1 and scuer in them with sprigs of tyme1 roast it and set the dish under it to save the gravy1 wherein let there be oysters1 sweet herbs minced1 a little white-wine and slic't nutmeg4 ,when the head is roasted set the dish wherein the sauce is on the coals to stew a little1 then put in a piece of butter1 the juyce of an orange1 and salt1 beating it up together3 dish the head1 and put the sauce to it1 and serve it up hot to the table4 ,to bake a ,calves ,head in ,pye or ,pasty to eat hot or cold4 ,take a calves head and cleave it1 then cleanse it boil it1 and being almost boil'd1 take it up1 take it from the bones as whole as you can1 when it is cold stuff it with sweet herbs1 yolks of raw eggs1 both finely minced with some lard or beef-suet1 and raw veal2 season it with nutmeg1 pepper1 and salt1 brake two or three raw eggs into it2 and work it together1 and stuff the cheeks3 the ,pie being made1 season the head with the spices abovesaid1 and first lay in the bottom of the ,pie some thin slices of veal1 then lay on the head1 and put on it some more seasoning1 and coat it well with the spices1 close it up with some butter1 and bake it1 being baked liquor it with clarified butter1 and fill it up4 ,if you bake the aforesaid ,pie to eat hot1 give it but half the seasoning1 and put some butter to it1 with grapes1 or gooseberries or barberries2 then close it up and bake it1 being baked liquor it with gravy and butter beat up thick together2 with the juyce of two oranges4 ,to make a ,calves-foot ,pye1 or ,neats-foot ,pie1 or ,florentine in a dish of ,puff-,paste2 but the other ,pye in short paste1 and the ,dish of ,puff4 ,take two pair of calves feet1 and boil them tender blanch them1 being cold bone them mince them very small1 and season them with pepper1 nutmeg1 cinamon1 and ginger lightly1 and a little salt1 and a pound of currans1 a quarter of a pound of dates1 slic't1 a quarter of a pound of fine sugar1 with a little rose-water verjuyce1 stir all together in a dish or tray1 and lay a little butter in the bottom of the ,pie1 lay on half the meat in the ,pie2 then have the marrow of three marrow-bones1 and lay that on the meat in the ,pie1 and the other half of the meat on the marrow1 stick some dates on the top of the meat close up the ,pie1 bake it1 being half bak't liquor it with butter1 white-wine1 or verjuyce1 and ice it1 and set in the oven again till it be iced1 and ice it with butter1 rose-water1 and sugar4 ,or you may bake them in halves with the bones in1 and use for change some grapes1 gooseberries1 or barberries1 with currans or without1 and dates in halves1 and large mace4 ,to ,stew a ,calves-,head4 ,first boil it in fair water half an hour1 then take it up and pluck it pieces1 then put it into a pipkin with great oysters and some of the broth1 which boil'd it1 7if you have no stronger7 a pint of white-wine or claret1 a quarter of a pound of interlarded bacon1 some blanched chesnuts1 the yolks of three or four hard eggs cut into halves1 sweet herbs minced1 and a little horseradish-root scraped1 stew all these an hour1 then slice the brains 7being parboil'd7 and strew a little ginger1 salt1 and flower1 you may put in some juyce of spinage1 and fry them green with butter2 then dish the meat1 and lay the fried brains1 oysters1 chesnuts1 half yolks of eggs1 and sippet it1 serve it up hot to the table4 ,to hash a ,calves ,head4 ,take a calves-head1 boil it tender1 and let it be through cold1 then take one half and broil or roast it1 do it very white and fair1 then take the other half and slice it into thin slices1 fry it with clarified butter fine and white1 then put it in a dish a stewing with some sweet herbs1 as rosemary1 tyme1 savory1 salt1 some white-wine or claret1 some good roast mutton gravy1 a little pepper and nutmeg2 then take the tongue being ready boil'd1 and a boil'd piece of interlarded bacon1 slice it into thin slices1 and fry it in a batter made of flower1 eggs1 nutmeg1 cream1 salt1 and sweet herbs chopped small1 dip the tongue bacon into the batter1 then fry them keep them warm till dinner time1 season the brains with nutmegs1 sweet herbs minced small1 salt1 and the yolks of three or four raw eggs1 mince all together1 and fry them in spoonfuls1 keep them warm1 then the stewed meat being ready dish it1 and lay the broild side of the head on the stewed side1 then garnish the dish with the fried meats1 some slices of oranges1 and run it over with beaten butter and juyce of oranges4 ,to boil ,a ,calves ,head4 ,take a calves head being cleft and cleansed1 and also the brains1 boil the head very white and fine1 then boil the brains with some sage and other sweet herbs1 as tyme and sweet marjoram1 chop and boil them in a bag1 being boil'd put them out and butter them with butter1 salt1 and vinegar1 serve them in a little dish by themselves with fine thin sippits about them4 ,then broil the head1 or toast it against the fire1 being first salted and scotched with your knife1 baste it with butter1 being finely broil'd1 bread it with fine manchet and fine flour1 brown it a little and dish it on a sauce of gravy1 minced capers2 grated nutmeg1 and a little beaten butter4 ,to bake ,lamb4 ,season ,lamb 7as you may see in page #bji7 with nutmegs1 pepper1 and salt1 as you do veal1 7in page 7 or as you do chickens1 in pag4 #aig1 #aih4 for hot or cold pies4 ,to boil a ,lambs ,head in white broth4 ,take a lambs head1 cleave it1 and take out the brains1 then open the pipes of the appurtenances1 and wash and soak the meat very clean1 set it a boiling in fair water when it boils scum it1 put in some large mace1 whole cinamon1 slic't dates1 some marrow1 salt1 when the heads is boil'd1 dish it up on fine carved sippets1 trim the dish with scraping sugar3 then strain six or seven yolks of eggs with sack or white-wine1 and a ladleful of cream1 put it into the broth1 and give it a warm on the fire1 stir it1 and broth the head1 then lay on the head some slic't lemon1 gooseberries1 grapes1 dates1 and large mace4 ,to stew a ,lambs ,head4 ,take a lambs head1 cleave it1 and take out the brains1 wash and pick the head from the slime and filth1 and steep it in fair water1 shift it twice in an hour1 as also the appurtenances1 then set it a boiling on the fire with some strong broth1 and when it boils scum it1 and put in a large mace or two1 some capers1 quarters of pears1 a little white wine1 some gravy1 marrow1 and some marigold flowers2 being finely stewed1 serve it on carved sippets1 and broth it1 lay on it slic't lemon1 and scalded gooseberries or barberries4 ,to boil a ,lambs ,head otherways4 ,make a forcing or pudding of the brains1 being boil'd and cold cut them into bits1 then mince a little veal or lamb with some beef-suet1 and put to it some grated bread1 nutmeg1 pepper1 salt1 some sweet herbs minced1 small1 and three or four raw eggs1 work all together1 and fill the head with this pudding1 being cleft1 steeped1 and after dried in a clean cloth1 stew it in a stewing-pan or between two dishes with some strong broth2 then take the remainder of this forcing or pudding1 and make it into balls1 put them a boiling with the head1 and add some white-wine1 a whole onion1 and some slic't pipins or pears1 or square bits like dice1 some bits of artichocks1 sage-leaves1 large mace1 and lettice boil'd and quartered1 and put in beaten butter2 being finely stewed1 dish it up on sippets1 and put the balls and the other materials on it1 broth it and run it over with beaten butter and lemon4 99 99 99 99 99 99 99 99 99 ,,section ,,iv4 ,the rarest ,ways of dressing of all manner of ,roast ,meats1 either of ,flesh or ,fowl1 by ,sea or land1 with their ,sauces that properly belong to them4 ,divers ways of breading or dredging of ,meats and ,fowl4 #a4 ,grated bread and flower4 #b4 ,grated bread1 and sweet herbs minced1 and dried1 or beat to powder1 mixed with the bread4 #c4 ,lemon in powder1 or orange peel mixt with bread and flower1 minced small or in powder4 #d4 ,cinamon1 bread1 flour1 sugar made fine or in powder4 #e4 ,grated bread1 ,fennil seed1 coriander-seed1 cinamon1 and sugar4 #f4 ,for pigs1 grated bread1 flour1 nutmeg1 ginger1 pepper1 sugar2 but first baste it with the jucye of lemons1 or oranges1 and the yolks of eggs4 #g4 ,bread1 sugar1 and salt mixed together4 ,divers ,bastings for roast ,meats4 #a4 ,fresh butter4 #b4 ,clarified suet4 #c4 ,claret wine1 with a bundle of sage1 rosemary1 tyme1 and parsley1 baste the mutton with these herbs and wine4 #d4 ,water and salt4 #e4 ,cream and melted butter1 thus flay'd pigs commonly4 #f4 ,yolks of eggs1 juyce of oranges and biskets1 the meat being almost rosted1 comfits for some fine large fowls1 as a peacock1 bustard1 or turkey4 ,to roast a shoulder of ,mutton in a most excellent new way with ,oysters and other materials4 ,take three pints of great oysters and parboil them in their own liquor1 then put away the liquor and wash them with some white-wine1 then dry them with a clean cloth and season them with nutmeg and salt1 then stuff the shoulder1 and lard it with some anchoves2 being clean washed spit it1 and lay it to the fire1 and baste it with white or claret wine1 then take the bottoms of six artichocks1 pared from the leaves and boil'd tender1 then take them out of the liquor and put them into beaten butter1 with the marrow of six marrow-bones1 and keep them warm by a fire or in an oven1 then put to them some slic'd nutmeg1 salt1 the gravy of a leg of roast mutton1 the juyce of two oranges1 and some great oysters a pint1 being first parboil'd1 and mingle with them a little musk or ambergreese2 then dish up the shoulder of mutton1 and have a sauce made for it of gravy which came from the roast shoulder of mutton stuffed with oysters1 and anchovies1 blow off the fat1 then put to the gravy a little white-wine1 some oyster liquor1 a whole onion1 and some stript tyme1 and boil up the sauce1 then put it in a fair dish1 and lay the shoulder of mutton on it1 and the bottoms of the artichocks round the dish brims1 and put the marrow and the oysters on the artichoke bottoms1 with some slic't lemon on the shoulder of mutton1 and serve it up hot4 ,to roast a ,shoulder of ,mutton with ,oysters otherways4 ,take great oysters1 and being opened1 parboil them in their own liquor1 beard them and wash them in some vinegar1 then wipe them dry1 and put to them grated nutmeg1 pepper1 some broom-buds1 and two or three anchoves2 being finely cleansed1 washed1 and cut into little bits1 the yolk of a raw egg or two dissolved1 some salt1 a little samphire cut small1 and mingle all together1 then stuff the shoulder1 roast it1 and baste it with sweet butter1 and being roasted make sauce with the gravy1 white wine1 oyster liquor1 and some oysters1 then boil the sauce up and blow off the fat1 beat it up thick with the yolk of an egg or two and serve the shoulder up hot with the sauce1 and some slic't lemon on it4 ,otherways4 ,the oysters being opened parboil them in their liquor1 beard them and wipe them dry1 being first washed out of their own liquor with some vinegar1 put them in a dish with some time1 sweet marjoram1 nutmeg1 and lemon-peel all minced very small1 but only the oysters whole1 and a little salt1 and mingle all together1 then make little holes in the upper side of the mutton1 and fill them with this composition4 ,roast the shoulder of mutton1 and baste it with butter1 set a dish under it to save the gravy that drippeth from it2 then for the sauce take some of the oysters1 and a whole onion1 stew them together with some of the oyster-liquor they were parboil'd in1 and the gravy that dripped from the shoulder1 7but first blow off the fat7 and boil up all together pretty thick1 with the yolk of an egg1 some verjuyce1 the slice of an orange2 and serve the mutton on it hot4 ,or make sauce with some oysters being first parboil'd in their liquor1 put to them some mutton gravy1 oyster-liquor1 a whole onion1 a little white-wine1 and large mace1 boil it up and garnish the dish with barberries1 slic't lemon1 large mace and oysters4 ,othertimes for change make sauce with capers1 great oysters1 gravy1 a whole onion1 claret-wine1 nutmeg1 and the juyce of two or three oranges beaten up thick with some butter and salt4 ,to roast a ,shoulder of ,mutton with ,oysters4 ,take a shoulder of mutton and rost it1 then make sauce with some gravy1 claret-wine1 pepper1 grated nutmeg1 slic't lemon1 and broom-buds1 give it a warm or two1 then dish the mutton1 and put the sauce to it1 and garnish it with barberries1 and slic't lemon4 ,to roast a ,chine of ,mutton either plain or with divers stuffings1 lardings and sauces4 ,first lard it with lard1 or lemon peel cut like lard1 or with orange-peel1 stick here and there a clove1 or in place of cloves1 tops of rosemary1 tyme1 sage1 winter-savory or sweet marjoram1 baste it with butter1 and make sauce with mutton-gravy1 and nutmeg1 boil it up with a little claret and the juyce of an orange1 and rub the dish you put it in with a clove of garlick4 ,or make a sauce with pickled or green cucumbers slic't and boil'd in strong broth or gravy2 with some slic't onions1 an anchove or two1 and some grated nutmeg1 stew them well together1 and serve the mutton with it hot4 ,divers ,sauces for roast ,mutton4 #a4 ,gravy1 capers1 samphire1 and salt1 and stew them well together4 #b4 ,watter1 onion1 claret-wine1 slic't nutmeg and gravy boiled up4 #c4 ,whole onions stewed in strong broth or gravy1 white-wine1 pepper1 pickled capers1 mace1 and three or four slices of a lemon4 #d4 ,mince a little roast mutton hot from the spit1 and add to it some chopped parsley and onions1 verjuyce or vinegar1 ginger1 and pepper2 stew it very tender in a pipkin1 and serve it under any joynt with some gravy of mutton4 #e4 ,onions1 oyster-liquor1 claret1 capers1 or broom-buds1 gravy1 nutmeg1 and salt boiled together4 #f4 ,chop't parsley1 verjuyce1 butter1 sugar1 and gravy4 #g4 ,take vinegar1 butter1 and currans1 put them in a pipkin with sweet herbs finely minced1 the yolks of two hard eggs1 and two or three slices of the brownest of the leg1 mince it also1 some cinamon1 ginger1 sugar1 and salt4 #h4 ,pickled capers1 and gravy1 or gravy1 and samphire1 cut an inch long4 #i4 ,chopped parsley and vinegar4 #aj4 ,salt1 pepper1 and juyce of oranges4 #aa4 ,strained prunes1 wine1 and sugar4 #ab4 ,white-wine1 gravy1 large mace1 and butter thickned with two or three yolks of eggs4 ,oyster ,sauce4 #ac4 ,oyster-liquor and gravy boil'd together1 with eggs and verjuyce to thicken it1 then juyce of orange1 and slices of lemon over all4 #ad4 ,onions chipped with sweet herbs1 vinegar1 gravy and salt boil'd together4 ,to roast ,veal divers ways with many excellent farsings1 ,puddings and ,sauces1 both in the ,french1 ,italian1 and ,english fashion4 ,to make a ,pudding in a ,breast of ,veal4 ,open the lower end with a sharp knife close between the skin and the ribs1 leave hold enough of the flesh on both sides1 that you may put in your hand between the ribs1 and the skin2 then make a pudding of grated white bread1 two or three yolks of eggs1 a little cream1 clean washt currans pick't and dried1 rose-water1 cloves1 and mace fine beaten1 a little saffron1 salt1 beef-suet minced fine1 some slic't dates and sugar2 mingle all together1 and stuff the breast with it1 make the pudding pretty stiff1 and prick on the sweetbread wrapped in the caul1 spit it and roast it2 then make sauce with some claret-wine1 grated nutmeg1 vinegar1 butter1 and two or three slices of orange1 and boil it up1 c4 ,to roast a ,breast of ,veal otherways4 ,parboil it1 and lard it with small lard all over1 or the one half with lard2 and the other with lemon-peel1 sage-leaves1 or any kind of sweet herbs2 spit it and roast it1 and baste it with sweet butter1 and being roasted1 bread it with grated bread1 flower1 and salt2 make sauce with gravy1 juyce of oranges1 and slic't lemons laid on it4 ,or thus4 ,make stuffing or farsing with a little minced veal1 and some tyme minced1 lard1 or fat bacon1 a few cloves and mace beaten1 salt1 and two or three yolks of eggs2 mingle them all together1 and fill the breast1 scuer it up with a prick or scuer1 then make little puddings of the same stuff you stuffed the breast1 and having spitted the breast1 prick upon it those little puddings1 as also the sweetbreads1 roast all together1 and baste them with good sweet butter1 being finely roasted1 make sauce with juyce of oranges and lemons4 ,to roast a ,loyn of ,veal4 ,spit it and lay it to the fire1 baste it with sweet butter1 then set a dish under it with some vinegar1 two or three sage-leaves1 and two or three tops of rosemary and tyme2 let the gravy drop on them1 and when the veal is finely roasted1 give the herbs and gravy a warm or two on the fire1 and serve it under the veal4 ,another ,sauce for a ,loin of ,veal4 ,all manner of sweet herbs minced very small1 the yolks of two or three hard eggs minced very small1 and boil them together with a few currans1 a little grated bread1 beaten cinamon1 sugar1 and a whole clove or two1 dish the veal on this sauce1 with two or three slices of an orange4 ,to roast ,olives on a ,leg of ,veal4 ,cut a leg of veal into thin slices1 and hack them with the back of a knife2 then strew on them a little salt1 grated nutmeg1 sweet herbs finely minced1 and the yolks of some herd eggs minced also1 grated bread1 a little beef-suet minced1 currans1 and sugar1 mingle all together1 and strew it on the olives1 then roul it up in little rouls1 spit them and roul the caul of veal about them1 roast them and baste them in sweet butter2 being roasted1 make sauce with some of the stuffing1 verjuyce1 the gravy that drops from them1 and some sugar1 and serve the olives on it4 ,to roast a ,leg or ,fillet of ,veal4 ,take it and stuff it with beef-suet1 seasoned with nutmeg1 salt1 and the yolks of two or three raw eggs1 mix them with suet1 stuff it and roast it2 then make sauce with the gravy that dripped from it1 blow off the fat1 and give it two or three warms on the fire1 and put to it the juyce of two or three oranges4 ,to roast ,veal in pieces4 ,take a leg of veal1 and cut it into square pieces as big as a hens egg1 season them with pepper1 salt1 some beaten cloves1 and fennil-seed2 then spit them with slices of bacon between every piece2 being spitted1 put the caul of the veal about them and roast them1 then make the sauce of the gravy and the juyce of oranges4 ,thus you may do of veal sweet-breads1 and lamb-stones4 ,to roast ,calves ,feet4 ,first boil them tender and blanch them1 and being cold lard them thick with small lard1 then spit them on a small spit and roast them1 serve them with a sauce made of vinegar1 cinamon1 sugar1 and butter4 ,to roast a ,calves ,head with ,oysters4 ,take a ,calves head and cleave it1 take out the brains and wash them very well with the head1 cut out the tongue1 and boil1 blanch1 and parboil the brains1 as also the head and tongue2 then mince the brain and tongue with a little sage1 oysters1 marrow1 or beef-suet very small1 mix with it three or four yolks of eggs1 beaten ginger1 pepper1 nutmeg1 grated bread1 salt1 and a little sack1 this being done1 then take the calves head1 and fill it with this composition where the brains and tongue lay3 bind it up close together1 spit it1 and stuff it with oysters1 compounded with nutmeg1 mace1 tyme1 graded bread1 salt1 and pepper3 ,mix all these with a little vinegar1 and the white of an egg1 and roul the oysters in it2 stuff the head with it as full as you can1 and roast it thorowly1 setting a dish under it to catch the gravy1 wherein let there be oysters1 sweet herbs minced1 a little white wine and slic't nutmeg2 when the head is roasted1 set the dish wherein the sauce is on the coals to stew a little1 then put in a peice of butter1 the juyce of an orange1 and salt1 beating it up thick together1 dish the head1 and put the sauce to it1 and serve it hot to the table4 ,several ,sauces for roast ,veal4 #a4 ,gravy1 claret1 nutmeg1 vinegar1 butter1 sugar1 and oranges4 #b4 ,juyce of orange1 gravy1 nutmeg1 and slic't lemon on it4 #c4 ,vinegar and butter4 #d4 ,all manner of sweet herbs chopped small with the yolks of two or three eggs1 and boil them in vinegar1 butter1 a few bread crumbs1 currans1 beaten cinamon1 sugar1 and a whole clove or two1 put it under the veal1 with slices of orange and lemon about the dish4 #e4 ,claret sauce1 of boil'd carrots1 and boil'd quinces stamped and strained1 with lemon1 nutmeg1 pepper1 rose-vinegar1 sugar1 and verjuyce1 boil'd to an indifferent height or thickness1 with a few whole cloves4 ,to roast red ,deer4 ,take a side1 or half hanch1 and either lard them with small lard1 or stick them with cloves2 but parboil them before you lard them1 then spit and roast them4 ,sauces for red ,deer4 #a4 ,the gravy and sweet herbs chopped small and boil'd together1 or the gravy only4 #b4 ,the juyce of oranges or lemons1 and gravy4 #c4 ,a ,gallendine sauce made with strained bread1 vinegar1 claret wine1 cinamon1 ginger1 and sugar2 strain it1 and being finely beaten with the spices boil it up with a few whole cloves and a sprig of rosemary4 #d4 ,white bread boil'd in water pretty thick without spices1 and put to it some butter1 vinegar1 and sugar4 ,if you will stuff or farse any venison1 stick them with rosemary1 tyme1 savory1 or cloves1 or else with all manner of sweet herbs1 minced with beef-suet1 lay the caul over the side or half hanch1 and so roast it4 ,to roast pork with the ,sauces belonging to it4 ,take a chine of ,pork1 draw it with sage on both sides being first spitted1 then roast it2 thus you may do of any other ,joynt1 whether ,chine1 ,loyn1 ,rack1 ,breast1 or spare-rib1 or ,harslet of a bacon hog1 being salted a night of two4 ,sauces4 #a4 ,gravy1 chopped sage1 and onions boil'd together with some pepper4 #b4 ,mustard1 vinegar1 and pepper4 #c4 ,apples pared1 quartered1 and boil'd in fair water1 with some sugar and butter4 #d4 ,gravy1 onions1 vinegar1 and pepper4 ,to roast ,pigs divers ways with their different sauces4 ,to roast a ,pig with the hair on4 ,take a pig and draw out his intrails or guts1 liver and lights1 draw him very clean at vent1 and wipe him1 cut off his feet1 truss him1 and prick up the belly close1 spit it1 and lay it to the fire1 but scorch it not1 being a quarter roasted1 the skin will rise up in blisters from the flesh2 then with your knife or hands pull off the skin and hair1 and being clean flayed1 cut slashes down to the bones1 baste it with butter and cream1 being but warm1 then bread it with grated white bread1 currans1 sugar1 and salt mixed together1 and thus apply basting upon dregging1 till the body be covered an inch thick2 then the meat being throughly roasted1 draw it and serve it up whole1 with sauce made of wine-vinegar1 whole cloves1 cinamon1 and sugar boiled to a syrrup4 ,otherways4 ,you may make a pudding in his belly1 with grated bread1 and some sweet herbs minced small1 a little beef-suet also minced1 two or three yolks of raw eggs1 grated nutmeg1 sugar1 currans1 cream1 salt1 pepper1 c4 ,dredge it or bread it with flower1 bread1 sugar1 cinamon slic't nutmeg4 ,to dress a ,pig the ,french way4 ,take and spit it1 the ,pig being scalded and drawn1 and lay it down to the fire1 and when the ,pig is through warm1 take off the skin1 and cut it off the spit1 and divide it into twenty pieces1 more or less1 7as you please7 then take some white-wine1 and some strong broth1 and stew it therein with an onion or two minc't very small1 and some stripped tyme1 some pepper1 grated nutmeg1 and two or three anchoves1 some elder vinegar1 a little butter1 and some gravy if you have it2 dish it up with the same liquor it was stewed in1 with some ,french bread in slices under it1 with oranges1 and lemons upon it4 ,to roast a ,pig the plain way4 ,scald and draw it1 wash it clean1 and put some sage in the belly1 prick it up1 and spit it1 roast it and baste with butter1 and salt it2 being roasted fine and crisp1 make sauce with chopped sage and currans well boil'd in vinegar and fair water1 then put to them the gravy of the ,pig1 a little grated bread1 the brains1 some barberries1 and sugar1 give these a warm or two1 and serve the ,pig on this sauce with a little beaten butter4 ,to roast a ,pig otherways4 ,take a ,pig1 scald and draw it1 then mince some sweet herbs1 either sage or penny-royal1 and roul it up in a ball with some butter1 prick it up in the pigs belly and roast him2 being roasted1 make sauce with butter1 vinegar1 the brains1 and some barberries4 ,otherways4 ,draw out his bowels1 and flay it but only the head-truss the head looking over his back2 and fill his belly with a pudding made of grated bread1 nutmeg1 a little minced beef-suet1 two or three yolks of raw eggs1 salt1 and three or four spoonfuls of good cream1 fill his belly and prick it up1 roast it and baste it with yolks of eggs2 being roasted1 wring on the juyce of a lemon1 and bread it with grated bread1 pepper1 nutmeg1 salt1 and ginger1 bread it quick with the bread and spices4 ,then make sauce with vinegar1 butter1 and the yolks of hard eggs minced1 boil them together with the gravy of the ,pig1 and serve it on this sauce4 ,to roast ,hares with their several stuffings and sauces4 ,take a hare1 flay it1 set it1 and lard it with small lard1 stick it with cloves1 and make a pudding in his belly with grated bread1 grated nutmeg1 beaten cinamon1 salt1 currans1 eggs1 cream1 and sugar2 make it good1 and stiff1 fill the hare and roast it3 if you would have the pudding green1 put juyce of spinage1 if yellow1 saffron4 ,sauce4 ,beaten cinamon1 nutmeg1 ginger1 pepper1 boil'd prunes1 and currans strained1 muskefied bisket-bread1 beaten into powder1 sugar1 and cloves1 all boiled up as thick as water-grewel4 ,to roast a ,hare with the skin on4 ,draw a hare 7that is1 the bowels out of the body7 wipe it clean1 and make a farsing or stuffing of all manner of sweet herbs1 as tyme1 winter-savory1 sweet ,marjoram1 and parsley1 mince them very small1 and roul them in some butter1 make a ball thereof1 and put it in the belly of the hare1 prick it up close1 and roast it with the skin and hair on it1 baste it with butter1 and being almost roasted flay off the skin1 and stick a few cloves on the hare2 bread it with fine grated manchet1 flower1 and cinamon1 bread it good and thick1 froth it up1 and dish it on sauce made of grated bread1 claret-wine1 wine-vinegar1 cinamon1 ginger1 sugar1 and barberries1 boil it up to an indifferency4 ,several ,sauces belonging to ,rabits4 #a4 ,beaten butter1 and rub the dish with a clove of garlick4 #b4 ,sage and parsley minced1 roul it in a ball with some butter1 and fill the belly with this stuffing4 #c4 ,beaten butter with lemon and pepper4 #d4 ,in the ,french fashion1 onions minced small and fried1 and mingled with mustard and pepper4 #e4 ,the rabits being roasted1 wash the belly with the gravy of mutton1 and add to it a slice or two of lemon4 ,to roast ,woodcocks in the ,english ,fashion4 ,first pull and draw them1 then being washt and trust1 roast them1 baste them with butter1 and save the gravy1 then broil toasts and butter them2 being roasted1 bread them with bread and flower1 and serve them in a clean dish on the toast and gravy4 ,otherways in the ,french ,fashion4 ,being new and fresh kil'd that day you use them1 pull1 truss1 lard them with a broad piece of lard or bacon pricked over the breast3 being roasted1 serve them on broil'd toast1 put in verjuyce1 or the juyce of orange with the gravy1 and warmed on the fire4 ,or being stale1 draw them1 and put a clove or two in the bellies1 with a piece of bacon4 ,to roast a ,hen or ,pullet4 ,take a ,pullet or ,hen full of eggs1 draw it and roast it2 being roasted break it up1 and mince the brauns in thin slices1 save the wings whole1 or not mince the brauns1 and leave the rump with the legs whole2 stew all in the gravy and a little salt4 ,then have a minced lemon1 and put it into the gravy1 dish the minced meat in the midst of the dish1 and the thighs1 wings1 and rumps about it4 ,garnish the dish1 with oranges and lemons quartered1 and serve them up covered4 ,sauce with ,oysters and ,bacon4 ,take ,oysters being parboil'd and clenged from the grunds1 mingle them with pepper1 salt1 beaten nutmeg1 time1 and sweet marjoram1 fill the ,pullets belly1 and roast it1 as also two or three ribs of interlarded bacon1 serve it in two pieces into the dish with the pullet2 then make sauce of the gravy1 some of the oysters liquor1 oysters and juice of oranges boil'd together1 take some of the oysters out of the pullets belly1 and lay on the breast of it1 then put the sauce to it with slices of lemon4 ,sauce for ,hens or ,pullets to prepare them to roast4 ,take a pullet1 or hen1 if lean1 lard it1 if fat1 not2 or lard either fat or lean with a piece or slice of bacon over it1 and a peice of interlarded bacon in the belly1 seasoned with nutmeg1 and pepper1 and stuck with cloves4 ,then for the sauce take the yolks of six hard eggs minced small1 put to them white-wine1 or wine vinegar1 butter1 and the gravy of the hen1 juyce of orange1 pepper1 salt1 and if you please add thereto mustard4 ,several other ,sauces for roast ,hens4 #a4 ,take beer1 salt1 the yolks of three hard eggs1 minced small1 grated bread1 three or four spoonfuls of gravy2 and being almost boil'd1 put in the juyce of two or three oranges1 slices of a lemon and orange1 with lemon-peel shred small4 #b4 ,beaten butter with juice of lemon or orange1 white or claret wine4 #c4 ,gravy and claret wine boil'd with a piece of an onion1 nutmeg1 and salt1 serve it with the slices of orange or lemons1 or the juyce in the sauce4 #d4 ,or with oyster-liquor1 an anchove or two1 nutmeg1 and gravy1 and rub the dish with a clove of garlick4 #e4 ,take the yolks of hard eggs and lemon peel1 mince them very small1 and stew them in white-wine1 salt1 and the gravy of the fowl4 ,several ,sauces for roast ,chickens4 #a4 ,gravy1 and the juyce or slices of orange4 #b4 ,butter1 verjuyce1 and gravy of the chicken1 or mutton gravy4 #c4 ,butter and vinegar boil'd together1 put to it a little sugar1 then make thin sops of bread1 lay the roast chicken on them1 and serve them up hot4 #d4 ,take sorrel1 wash and stamp it1 then have thin slices of manchet1 put them in a dish with some vinegar1 strained sorrel1 sugar1 some gravy1 beaten cinamon1 beaten butter1 and some slices of orange or lemon1 and strew thereon some cinamon and sugar4 #e4 ,take slic't oranges1 and put to them a little white wine1 rose-water1 beaten mace1 ginger1 some sugar1 and butter2 set them on a chafing dish of coals and stew them2 then have some slices of manchet round the dish finely carved1 and lay the chickens being roasted on the sauce4 #f4 ,slic't onions1 claret wine1 gravy1 and salt boil'd up4 ,sauces for roast ,pigeons or ,doves4 #a4 ,gravy and juyce of orange4 #b4 ,boil'd parsley minced1 and put amongst some butter and vinegar beaten up thick4 #c4 ,gravy1 claret wine1 and an onion stewed together1 with a little salt4 #d4 ,vine-leaves roasted with the ,pigeons minced and put in claret-wine and salt1 boil'd together1 some butter and gravy4 #e4 ,sweet butter and juyce of orange beat together1 and made thick4 #f4 ,minced onions boil'd in claret wine almost dry1 then put to it nutmeg1 sugar1 gravy of the fowl1 and a little pepper4 #g4 ,or gravy of the ,pigeons only4 ,sauces for all manner of roast ,land-,fowl1 as ,turkey1 ,bustard1 ,peacock1 ,pheasant1 ,partridge1 c4 #a4 ,slic't onions being boil'd1 stew them in some water1 salt1 pepper1 some grated bread1 and the gravy of the fowl4 #b4 ,take slices of white-bread and boil them in fair water with two whole onions1 some gravy1 half a grated nutmeg1 and a little salt2 strain them together through a strainer1 and boil it up as thick as water grewel2 then add to it the yolks of two eggs dissolved with the juyce of two oranges1 c4 #c4 ,take thin slices of manchet1 a little of the fowl1 some sweet butter1 grated nutmeg1 pepper1 and salt2 stew all together1 and being stewed1 put in a lemon minced with the peel4 #d4 ,onions slic't and boil'd in fair water1 and a little salt1 a few bread crumbs beaten1 pepper1 nutmeg1 three spoonful of white wine1 and some lemon-peel finely minced1 and boil'd all together3 being almost boil'd put in the juyce of an orange1 beaten butter1 and the gravy of the fowl4 #e4 ,stamp small nuts to a paste1 with bread1 nutmeg1 pepper1 saffron1 cloves1 juyce of orange1 and strong broth1 strain and boil them together pretty thick4 #f4 ,quince1 prunes1 currans1 and raisins1 boil'd1 muskefied bisket stamped and strained with white wine1 rose vinegar1 nutmeg1 cinamon1 cloves1 juyce of oranges and sugar1 and boil it not too thick4 #g4 ,boil carrots and quinces1 strain them with rose vinegar1 and verjuyce1 sugar1 cinamon1 pepper1 and nutmeg1 boil'd with a few whole cloves1 and a little musk4 #h4 ,take a manchet1 pare off the crust and slice it1 then boil it in fair water1 and being boil'd some what thick put in some white wine1 wine vinegar1 rose1 or elder vinegar1 some sugar and butter1 c4 #i4 ,almond-paste and crumbs of manchet1 stamp them together with some sugar1 ginger1 and salt1 strain them with grape-verjuyce1 and juyce of oranges2 boil it pretty thick4 ,sauce for a stubble or fat ,goose4 #a4 ,the ,goose being scalded1 drawn1 and trust1 put a handful of salt in the belly of it1 roast it1 and make sauce with sowr apples slic't1 and boil'd in beer all to mash1 then put to it sugar and beaten butter4 ,sometime for veriety add barberries and the gravy of the fowl4 #b4 ,roast sowr apples or pippins1 strain them1 and put to them vinegar1 sugar1 gravy1 barberries1 grated bread1 beaten cinamon1 mustard1 and boil'd onions strained and put to it4 ,sauces for a young stubble ,goose4 ,take the liver and gizzard1 mince it very small with some beets1 spinage1 sweet herbs1 sage1 salt1 and some minced lard2 fill the belly of the goose1 and sow up the rump or vent1 as also the neck2 roast it1 and being roasted1 take out the farsing and put it in a dish1 then add to it the gravy of the goose1 verjuyce1 and pepper1 give it a warm on the fire1 and serve it with this sauce in a clean dish4 ,the ,french sauce for a goose is butter1 mustard1 sugar1 vinegar1 and barberries4 ,sauce for a ,duck4 ,onions slic't and carrots cut square like dice1 boil'd in white-wine1 strong broth1 some gravy1 minced parsley1 savory chopped1 mace1 and butter2 being well stewed together1 it will serve for divers wild fowls1 but most proper for water fowl4 ,sauces for ,duck and ,mallard in the ,french fashion4 #a4 ,vinegar and sugar boil'd to a syrrup1 with two or three cloves1 and cinamon1 or cloves only4 #b4 ,oyster liquor1 gravy of the fowl1 whole onions boil'd in it1 nutmeg1 and anchove4 ,if lean1 farse and lard them4 ,sauces for any kind of roast ,sea ,fowl1 as ,swan1 ,whopper1 ,crane1 ,shoveler1 ,hern1 ,bittern1 or ,geese4 ,make a gallendine with some grated bread1 beaten cinamon1 and ginger1 a quartern of sugar1 a quart of claret wine1 a pint of wine vinegar1 strain the aforesaid materials and boil them in a skillet with a few whole cloves2 in the boiling stir it with a spring of rosemary1 add a little red sanders1 and boil it as thick as water grewel4 ,green ,sauce for ,pork1 ,goslings1 ,chickens1 ,lamb1 or ,kid4 ,stamp sorrel with white-bread and pared pipkins in a stone or wooden mortar1 put sugar to it1 and wine vinegar1 then strain it thorow a fine cloth1 pretty thick1 dish it in saucers1 and scrape sugar on it4 ,otherways4 ,mince sorrel and sage1 and stamp them with bread1 the yolks of hard eggs1 pepper1 salt1 and vinegar1 but no sugar at all4 ,or thus4 ,juyce of green white1 lemon1 bread1 and sugar4 ,to make divers sorts of ,vinegar4 ,take good white-wine1 and fill a firkin half full1 or a lesser vessel1 leave it unstopped1 and set it in some hot place in the sun1 or on the leads of a house1 or gutter4 ,if you would desire to make vinegar in haste1 put some salt1 pepper1 sowr leven mingled together1 and a hot steel1 stop it up and let the ,sun come hot to it4 ,if more speedy1 put good wine into an earthen pot or pitcher1 stop the mouth with a piece of paste1 and put it in a brass pan or pot1 boil it half an hour1 and it will grow sowr4 ,or not boil it1 and put into it a beet root1 medlars1 services1 mulberries1 unripe flowers1 a slice of barley bread hot out of the oven1 or the blossoms of services in their season1 dry them in the sun in a glass vessel in the manner1 of rose vinegar1 fill up the glass with clear wine vinegar1 white or claret wine1 and set it in the sun1 or in a chimney by the fire4 ,to make ,vinegar of corrupt ,wine4 ,boil it1 and scum it very clean1 boil away one third part1 then put it in a vessel1 put to it some charnel1 stop the vessel close1 and in a short time it will prove good vinegar4 ,to make ,vinegar otherways4 ,take six gallons of strong ale of the first running1 set it abroad to cool1 and being cold put barm to it1 and head it very thorowly2 then run it up in a firkin1 and lay it in the sun1 then take four or five handfuls of beans1 and parch them on a fire-shovel1 or pan1 being cut like chesnuts to roast1 put them into the vinegar as hot as you can1 and stop the bung-hole with clay2 but first put in a handful of rye leven1 then strain a good handful of salt1 and put in also2 let it stand in the sun from ,may to ,august1 and then take it away4 ,rose ,vinegar4 ,keep ,roses dried1 or dried ,elder flowers1 put them into several double glasses or stone bottles1 write upon them1 and set them in the sun1 by the fire1 or in a warm oven2 when the vinegar is out1 put in more flowers1 put out the old1 and fill them up with the vinegar again4 ,pepper ,vinegar4 ,put whole pepper in a fine clothe1 bind it up and put it in the vessel or bottle of vinegar the space of eight ,days4 ,vinegar for ,digestion and ,health4 ,take eight drams of ,sea-onions1 a quart of vinegar1 and as much pepper as onions1 mint1 and ,juniper-berries4 ,to ,make strong ,wine ,vinegar into ,balls4 ,take bramble berries when they are half ripe1 dry them and make them into powder1 with a little strong vinegar1 make little balls1 and dry them in the sun1 and when you will use them1 take wine and heat it1 put in some of the ball or a whole one1 and it will be turned very speedily into strong vinegar4 ,to make ,verjuyce4 ,take crabs as soon as the kernels turn black1 and lay them in a heap to sweat1 then pick them from stalks and rottenness2 and then in a long trough with stamping beetles stamp them to mash1 and make a bag of course hair-cloth as square as the press2 fill it with stamped crabs1 and being well pressed1 put it up in a clean barrel or hogs-head4 ,to make ,mustard divers ways4 ,have good seed1 pick it1 and wash it in cold water1 drain it1 and rub it dry in a cloth very clean2 then beat it in a mortar with strong wine-vinegar2 and being fine beaten1 strain it and keep it close covered4 ,or grind it in a mustard quern1 or a bowl with a cannon bullet4 ,otherways4 ,make it with grape-verjuyce1 common-verjuyce1 stale beer1 ale1 butter1 milk1 white-wine1 claret1 or juyce of cherries4 ,mustard of ,dijon1 or ,french ,mustard4 ,the seed being cleansed1 stamp it in a mortar1 with vinegar and honey1 then take eight ounces of seed1 two ounces of cinamon1 two of honey1 and vinegar as much as will serve1 good mustard not too thick1 and keep it close covered in little oyster-barrels4 ,to make dry ,mustard very pleasant in little ,loaves or ,cakes to carry in ones ,pocket1 or to keep dry for use at any time4 ,take two ounces of seamy1 half an ounce of cinamon1 and beat them in a mortar very fine with a little vinegar1 and honey1 make a perfect paste of it1 and make it into little cakes or loaves1 dry them in the sun or in an oven1 and when you would use them1 dissolve half a loaf or cake with some vinegar1 wine1 or verjuyce4 99 99 99 99 99 99 99 99 99 ,,section ,v4 ,the best way of making all manner of ,sallets4 ,to make a grand ,sallet of divers ,compounds4 ,take a cold roast capon and cut it into thin slices square and small1 7or any other roast meat as chicken1 mutton1 veal1 or neats tongue7 mingle with it a little minced taragon and an onion1 then mince lettice as small as the capon1 mingle all together1 and lay it in the middle of a clean scoured dish4 ,then lay capers by themselves1 olives by themselves1 samphire by it self1 broom buds1 pickled mushrooms1 pickled oysters1 lemon1 orange1 raisins1 almonds1 blue-figs1 ,virginia ,potato1 caperons1 crucifix pease1 and the like1 more or less1 as occasion serves1 lay them by themselves in the dish round the meat in partitions4 ,then garnish the dish sides with quarters of oranges1 or lemons1 or in slices1 oyl and vinegar beaten together1 and poured on it over all4 ,on fish days1 a roast1 broil'd1 or boil'd pike boned1 and being cold1 slice it as abovesaid4 ,another way for a grand ,sallet4 ,take the buds of all good sallet herbs1 capers1 dates1 raisins1 almonds1 currans1 figs1 orangado4 ,then first of all lay it in a large dish1 the herbs being finely picked and washed1 swing them in a clean napkin2 then lay the other materials round the dish1 and amongst the herbs some of all the aforesaid fruits1 some fine sugar1 and on the top slic't lemon1 and eggs scarse hard cut in halves1 and laid round the side of the dish1 and scrape sugar over all2 or you may lay every fruit in partitions several4 ,otherways4 ,dish first round the centre slic't figs1 then currans1 capers1 almonds1 and raisins together2 next beyond that1 olives1 beets1 cabbidge-lettice1 cucumbers1 or slic't lemon carved2 then oyl and vinegar beaten together1 the beast oyl you can get1 and sugar or none1 as you please2 garnish the brims of the dish with orangado1 slic't lemon jagged1 olives stuck with slic't almonds1 sugar or none4 ,another grand ,sallet4 ,take all manner of knots of buds of sallet herbs1 buds of pot-herbs1 or any green herbs1 as sage1 mint1 balm1 burnet1 violet-leaves1 red coleworts streaked of divers fine colours1 lettice1 any flowers1 blanched almonds1 blue figs1 raisins of the sun1 currans1 capers1 olives2 then dish the sallet in a heap or pile1 being mixed with some of the fruits1 and all finely washed and swung in a napkin1 then about the centre lay first slic't figs1 next capers and currans1 then almonds and raisins1 next olives1 and lastly either jagged beats1 jagged lemons1 jagged cucumbers1 or cabbidge lettice in quarters1 good oyl and wine vinegar1 sugar or none4 ,otherways4 ,the youngest and smallest leaves of spinage1 the smallest also of sorrel1 well washed currans1 and red beets round the centre being finely carved1 oyl and vinegar1 and the dish garnished with lemon and beets4 ,other ,grand ,sallets4 ,take green purslain and pick it leaf by leaf1 wash it and swing it in a napkin1 then being disht in a fair clean dish1 and finely piled up in a heap in the midst of it lay round about the centre of the sallet pickled capers1 currans1 and raisins of the sun1 washed1 pickled1 mingled1 and laid round it3 about them some carved cucumbers in slices or halves1 and laid round also4 ,then garnish the dish brims with borage1 or clove jelly-flowers4 ,or otherways with jagged cucumber-peels1 olives1 capers1 and raisins of the sun1 then the best sallet-oyl and wine-vinegar4 ,other ,grand ,sallets4 ,all sorts of good herbs1 the little leaves of red sage1 the smallest leaves of sorrel1 and the leaves of parsley pickt very small1 the youngest and smallest leaves of spinage1 some leaves of burnet1 the smallest leaves of lettice1 white endive and charvel all finely pick't and washed1 and swung in a strainer or clean napkin1 and well drained from the water2 then dish it in a clean scowred dish1 and about the centre capers1 currans1 olives1 lemons carved and slic't1 boil'd beet-roots carved and slic't1 and dished round also with good oyl and vinegar4 ,a good ,sallet otherways4 ,take corn-sallet1 rampons1 ,alexander-buds1 pickled mushrooms1 and make a sallet of them1 then lay the corn sallet through the middle of the dish from side to side1 and on the other side rampons1 then ,alexander-buds1 and in the other four quarter of mushrooms1 salt1 over all1 and put good oyl and vinegar to it4 ,other grand ,sallet4 ,take the tenderest1 smallest1 and youngest ellicksander-buds1 and small sallet1 or young lettice mingled together1 being washed and pickled1 with some capers4 ,pile it or lay it flat in a dish1 first lay about the centre1 olives1 capers1 currans1 and about those carved oranges and lemons1 or in a cross partition-ways1 and salt1 run oyl and vinegar over all4 ,otherways4 ,boil'd parsnips in quarters laid round the dish1 and in the midst some small sallet1 or water cresses finely washed and picked1 on the water-cresses some little small lettice finely picked and washed also1 and some elicksander-buds in halves1 and some in quarters1 and between the quarters of the parsnips1 some small lettice1 some water-cresses and elicksander-buds1 oyl and vinegar1 and round the dish some slices of parsnips4 ,another grand ,sallet4 ,take small sallet of all good sallet herbs1 then mince some white cabbidge leaves1 or striked cole-worts1 mingle them among the small sallet1 or some lilly-flowers slit with a pin2 then first lay some minced cabbidge in a clean scowred dish1 and the minced sallet round about it2 then some well washed and picked capers1 currans1 olives1 or none2 then about the rest1 a round of boild red beets1 oranges1 or lemons carved4 ,for the garnish of the brim of the dish1 boild colliflowers1 carved lemons1 beets1 and capers4 ,sallet of ,scurvy grass4 ,being finely pick't short1 well soak't in clean water1 and swung dry1 dish it round in a fine clean dish1 with capers and currans about it1 carved lemon and orange round that1 and eggs upon the centre not boil'd too hard1 and parted in halves1 then oyl and vinegar2 over all scraping sugar1 and trim the brim of the dish4 ,a grand ,sallet of ,alexander-buds4 ,take large ,alexander-buds1 and boil them in fair water after they be cleansed and washed1 but first let the water boil1 then put them in1 and being boil'd1 drain them on a dish bottom or in a cullender2 then have boil'd capers and currans1 and lay them in the midst of a clean scowred dish1 the buds parted in two with a sharp knife1 and laid round about upright1 or one half on one side1 and the other against it on the other side1 so also carved lemon1 scrape on sugar1 and serve it with good oyl and wine vinegar4 ,other grand ,sallet of ,watercresses4 ,being finely picked1 washed and laid in the middle of a clean dish with slic't oranges and lemons finely carved one against the other1 in partitions or round the dish1 with some ,alexander-buds boil'd or raw1 currans1 pers1 oyl1 and vinegar1 sugar1 or none4 ,a grand ,sallet of pickled capers4 ,pickled capers and currans basted and boil'd together1 disht in the middle of a clean dish1 with red beets boil'd and jagged1 and dish't round the capers and currans1 as also jagg'd lemon1 and serve it with oyl and vinegar4 ,to pickle ,samphire1 ,broom-buds1 ,kitkeys1 ,crucifix ,pease1 ,purslane1 or the like4 ,take ,samphire1 and pick the branches from the dead leaves or straws1 then lay it in a pot or barrel1 make a strong brine of white or bay-salt1 in the boiling scum it clean2 being boil'd and cold put it to the samphire1 cover it and keep it for all the year1 and when you have any occasion to use it1 take and boil it in fair water1 but first let the water boil before you put it in1 being boiled and become green1 let it cool1 then take it out of the water1 and put it in a little bain or double viol with a broad mouth1 put strong wine vinegar to it1 close it up close and keep it4 ,otherways4 ,put samphire in a brass pot that will contain it1 and put to it as much wine-vinegar as water1 but no salt2 set it over a charcoal-fire1 cover it close1 and boil it till it become green1 then put it up in a barrell with wine-vinegar close on the head1 and keep it for use4 ,to pickle ,cucumbers4 ,pickle them with salt1 vinegar1 whole pepper1 dill-seed1 some of the stalks cut1 charnell1 fair water1 and some sicamore-leaves1 and barrel them up close in a barrel4 ,pickled ,quinces the best way4 #a4 ,take quinces not cored nor pared1 boil them in fair water not too tender1 and put them in a barrel1 fill it up with their liquor1 and close on the head4 #b4 ,pare them and boil them with white-wine1 whole cloves1 cinamon1 and slic't ginger1 barrel them up and keep them4 #c4 ,in the juyce of sweet apples1 not cored1 but wiped1 and put up raw4 #d4 ,in white-wine barrel'd up raw4 #e4 ,being pared and cored1 boil them up in sweet-wort and sugar1 keep them in a glazed pipkin close covered4 #f4 ,core them and save the cores1 cut some of the crab-quinces1 and boil them after the quinces be parboil'd taken up2 then boil the cores1 and some of the crab-quinces in quarters1 the liquor being boild strain it thorow a strainer1 put it in a barrel with the quinces1 and close up the barrel4 ,to pickle ,lemon4 ,boil them in water and salt1 and put them up with white-wine4 ,to pickle any kind of ,flowers4 ,put them into a gally-pot or double glass1 with as much sugar as they weigh1 fill them up with wine vinegar2 to a pint of vinegar a pound of sugar1 and a pound of flowers2 so keep them for sallets or boild meats in a double glass covered over with a blade and leather4 ,to pickle ,capers1 ,gooseberries1 ,barberries1 red and white ,currans4 ,pick them and put them in the juyce of crab-cherries1 grape-verjuyce1 or other verjuyce1 and then barel them up4 ,to ,candy ,flowers for ,sallets1 as ,violets1 ,cowslips1 ,clove-gilliflowers1 ,roses1 ,primroses1 ,borrage1 ,bugloss1 c4 ,take weight for weight of sugar candy1 or double refined sugar1 being beaten fine1 searsed1 and put in a silver dish with rose-water1 set them over a charecoal fire1 and stir them with a silver spoon till they be candied1 or boil them in a ,candy sirrup height in a dish or skillet1 keep them in a dry place for your use1 and when you use them for sallets1 put a little wine-vinegar to them1 and dish them4 ,for the compounding and candying the foresaid pickled and candied ,sallets4 ,though they may be served simply of themselves1 and are both good and dainty1 yet for better curiosity and the finer ordering of a table1 you may thus use them4 ,first1 if you would set forth a red flower that you know or have seen1 you shall take the pot of preserv'd gilliflowers1 and suiting the colours answerable to the flower1 you shall proportion it forth1 and lay the shape of a flower with a purslane stalk1 make the stalk of the flower1 and the dimensions of the leaves and branches with thin slices of cucumbers1 make the leaves in true proportion jagged or otherways1 and thus you may set forth some blown some in the bud1 and some half blown1 which will be very pretty and curious2 if yellow1 set it forth with cowslip or primroses2 if blue take violets or borrage2 and thus of any flowers4 99 99 99 99 99 99 99 99 99 ,,section ,,vi4 ,to make all manner of ,carbonadoes1 either of ,flesh or ,fowl2 as also all manner of fried ,meats of ,flesh1 ,collops and ,eggs1 with the most exquisite way of making ,pancakes1 ,fritters1 and ,tansies4 ,to carbonado a ,chine of ,mutton4 ,take a ,chine of ,mutton1 salt it1 and broil it on the embers1 or toast it against the fire2 being finely broil'd1 baste it1 and bread it with fine grated manchet1 and serve it with gravy only4 ,to carbonado a ,shoulder of ,mutton4 ,take a ,shoulder of ,mutton1 half boil it1 scotch it and salt it1 save the gravy1 and broil it on a soft fire being finely coloured and fitted1 make sauce with butter1 vinegar1 pepper1 and mustard4 ,to carbonado a ,rack of ,mutton4 ,cut it into steaks1 salt and broil them on the embers1 and being finely soaked1 dish them and make sauce of good mutton-gravy1 beat up thick with a little juyce of orange1 and a piece of butter4 ,to carbonado a ,leg of ,mutton4 ,cut it round cross the bone about half an inch thick1 then hack it with the back of a knife1 salt it1 and broil it on the embers on a soft fire the space of an hour2 being finely broil'd1 serve it with gravy sauce1 and juyce of orange4 ,thus you may broil any hanch of venison1 and serve it with gravy only4 ,to broil a chine of ,veal4 ,cut it in three or four pieces1 lard them 7or not7 with small lard1 season them with salt and broil them on a soft fire with some branches of sage and rosemary between the gridiron and the chine2 being broil'd1 serve it with gravy1 beaten butter1 and juyce of lemon or orange4 ,to broil a ,leg of ,veal4 ,cut it into rowls1 or round the leg in slices as thick as ones finger1 lard them or not1 then broil them softly on embers1 and make sauce with beaten butter1 gravy1 and juyce of orange4 ,to carbonado a ,rack of ,pork4 ,take a ,rack of ,pork1 take off the skin1 and cut it into steaks1 then salt it1 and strow on some fennil seeds whole and broil it on a soft fire1 being finely broil'd1 serve it on wine-vinegar and pepper4 ,to broil a ,flank of ,pork4 ,flay it and cut it into thin slices1 salt it1 and broil it on the embers in a dripping-pan of white paper1 and serve it on the paper with vinegar and pepper4 ,to broil ,chines of ,pork4 ,broil them as you do the rack1 but bread them and serve them with vinegar and pepper1 or mustard and vinegar4 ,or sometimes apples in slices1 boil'd in beer and beaten butter to a mash4 ,or green sauce1 cinamon1 and sugar4 ,otherways1 sage and onions minced1 with vinegar and pepper boil'd in strong broth till they be tender4 ,or minced onions boil'd in vinegar and pepper4 ,to broil fat ,venison4 ,take half a hanch1 and cut the fattest part into thick slices half an inch thick2 salt and broil them on the warm embers1 and being finely soaked1 bread them1 and serve them with gravy only4 ,thus you may broil a side of venison1 or boil a side1 fresh in water and salt1 then broil it and dredge it1 and serve it with vinegar and pepper4 ,broil the chine raw as you do the half hanch1 bread it and serve it with gravy4 ,to fry ,lambs or ,kids ,stones4 ,take the stones1 parboil them1 then mince them small and fry them in sweet butter1 strain them with some cream1 some beaten cinamon1 pepper1 and grated cheese being put to it when it is strained1 then fry them1 and being fried1 serve them with sugar and rose-water4 ,thus may you dress calves or lambs brains4 ,to carbonado ,land or ,water ,fowl4 ,being roasted1 cut them up and sprinkle them with salt1 then scoch and broil them and make sauce with vinegar and butter1 or juyce of orange4 ,to dress a dish of ,collops and ,egg the best way for service4 ,take fine young and well coloured bacon of the ribs1 the quantity of two pound1 cut it into thine slices and lay them in a clean dish1 toste them before the fire fine and crisp2 then poche the eggs in a fair scrowred skillet white and fine1 dish them on a dish and plate1 and lay on the colops1 some upon them1 and some round the dish4 ,to broil ,bacon on ,paper4 ,make the fashion of two dripping-pans of two sheets of white paper1 then take two pound of fine interlarded bacon1 pare off the top1 and cut the bacon into slices as thin as a card1 lay them on the papers1 then put them on a gridiron1 and broil them on the embers4 ,to broil ,brawn4 ,cut a ,collar into six or seven slices round the ,collar1 and lay it on a plate in the oven1 being broil'd serve it with juyce of orange1 pepper1 gravy1 and beaten butter4 ,to fry ,eggs4 ,take fifteen eggs and beat them in a dish1 then have interlarded bacon cut into square bits like dice1 and fry them with chopped onions1 and put to them cream1 nutmeg1 cloves1 cinamon1 pepper1 and sweet herbs chopped small1 7or no herbs nor spice7 being fried1 serve them on a clean dish1 with sugar and juyce of orange4 ,to fry an ,egg as round as a ,ball4 ,take a broad frying posnet1 or deep frying pan1 and three pints of clarified butter or sweet suet1 heat it as hot as you do for fritters2 then take a stick and stir it till it run round like to a whirle-pit2 then break an egg into the middle of the whirle1 and turn it round with your stick till it be as hard as a soft poached egg1 and the whirling round of the butter or suet will make round as a ball2 then take it up with a slice1 and put it in a warm pipkin or dish1 set it a leaning against the fire1 so you may do as many as you please1 they will keep half an hour yet be soft2 you may serve them with fried or toasted collops4 ,to make the best ,fritters4 ,take good mutton-broth being cold1 and no fat1 mix it with flour and eggs1 some salt1 beaten nutmeg and ginger1 beat them well together1 then have apples or pippins1 pare and core them1 and cut them into dice-work1 or square bits1 and when you will fry them1 put them in the batter1 and fry them in clear clarified suet1 or clarified butter1 fry them white and fine1 and sugar them4 ,otherways4 ,take a pint of sack1 a pint of ale1 some ale-yeast or barm1 nine eggs yolks and whites beaten very well1 the eggs first1 then all together1 then put in some ginger1 salt1 and fine flour1 let it stand an hour or two1 then put in apples1 and fry them in beef-suet clarified1 or clarified butter4 ,other ,fritters4 ,take a quart of flour1 three pints of cold mutton broth1 a nutmeg1 a quartern of cinamon1 a race of ginger1 five eggs1 and salt1 and strain the foresaid materials2 put to them twenty slic't pippins1 and fry them in six pound of suet4 ,sometimes make the batter of cream1 eggs1 cloves1 mace1 nutmeg1 saffron1 barm1 ale1 and salt4 ,other times flour1 grated bread1 mace1 ginger1 pepper1 salt1 barm1 saffron1 milk1 sack1 or white wine4 ,sometimes you may use marrow steeped in musk and rose-water1 and pleasant pears or quinces4 ,or use raisins1 currans1 and apples cut like square dice1 and as small1 in quarters or in halves4 ,fritters in the ,italian ,fashion4 ,take a pound of the best ,holland cheese or parmisan grated1 a pint of fine flower1 and as much fine bisket bread muskefied beaten to powder1 the yolks of four or five eggs1 some saffron and rosewater1 sugar1 cloves1 mace1 and cream1 make it into stiff paste1 then make it into balls1 and fry them in clarified butter4 ,or stamp this paste in a mortar1 and make the balls as big as a nutmeg or musket bullet4 ,otherways in the ,italian ,fashion4 ,take a pound of rice and boil it in a pint of cream1 being boil'd something thick1 lay it abroad in a clean dish to cool1 then stamp it in a stone mortar1 with a pound of good fat cheese grated1 some musk1 and yolks of four or five hard eggs1 sugar1 and grated manchet or bisket bread2 then make it into balls1 the paste being stiff1 and you may colour them with marigold flowers stamped1 violets1 blue bottles1 carnations or pinks1 and make them balls of two or three colours4 ,if the paste be too tender1 work more bread to them and flour1 fry them1 and serve them with scraping sugar and juyce of orange4 ,garnish these balls with stock fritters4 ,fritters of ,spinage4 ,take spinage1 pick it and wash it1 then set on a skillet of fair water1 and when it boileth put in the spinage1 being tender boil'd put it in a cullender to drain away the liquor2 then mince it small on a fair board1 put it in a dish and season it with cinamon1 ginger1 grated manchet1 fix eggs with the whites and yolks1 a little cream or none1 make the stuff pretty thick1 and put in some boil'd currans4 ,fry it by spoonfuls1 and serve it on a dish and plate with sugar4 ,thus also you may make fritters of beets1 clary1 borrage1 bugloss1 or lattice4 ,to make ,stock-,fritters or ,fritters of ,arms4 ,strain half a pint of fine flower1 with as much water1 and make the batter no thicker1 than thin cream2 then heat the brass moulds in clarified butter2 being hot wipe them1 dip the moulds half way in the batter and fry them1 to garnish any boil'd fish meats or stewed oysters4 ,view their forms4 ,other fried ,dishes of divers forms1 or ,stock-,fritters in the ,italian ,fashion4 ,take a quart of fine flower1 and strain it with some almond milk1 leven1 white wine1 sugar and saffron2 fry it on the foresaid moulds1 or dip clary on it1 sage leaves1 or branches of rosemary1 then fry them in clarified butter4 ,little ,pasties1 ,balls1 or ,toasts fried4 ,take a boil'd or raw ,pike1 mince it and stamp it with some good fat old cheese grated1 season them with cinamon1 sugar1 boil'd currans1 and yolks of hard eggs1 make this stuff into balls1 toasts or pasties1 and fry them4 ,otherways4 ,make your paste into little pasties1 stars1 half moons1 scollops1 balls1 or suns4 ,or thus4 ,take grated bread1 cake1 or bisket bread1 and fat cheese grated1 almond paste1 eggs1 cinamon1 saffron1 and fry them as abovesaid4 ,otherways ,pasties to fry4 ,take twenty apples or pippins par'd1 coard1 and cut into bits like square dice1 stew them in butter1 and put to them three ounces of bisket bread1 stamp all together in a stone mortar1 with six ounces of fat cheese grated1 six yolks of eggs1 cinamon1 six ounces of sugar1 make it in little ,pasties1 or half moons1 and fry them4 ,otherways4 ,take a quart of fine flower1 wet it with almond milk1 sack1 white-wine1 rose-water1 saffron1 and sugar1 make thereof a paste into balls1 cakes1 or any cut or carved branches1 and fry them in clarified butter1 and serve them with fine scraped sugar4 ,to fry ,paste out of a ,syringe or ,butter-squirt4 ,take a quart of fine flower1 a litle leven1 dissolve it in warm water1 put to it the flour1 with some white wine1 salt1 saffron1 a quarter of butter1 and two ounces of sugar2 boil the aforesaid things in a skillet as thick as a hasty pudding1 and in the boiling stir it continually1 being cold beat it in a mortar1 fry it in clarified butter1 and run it into the butter through a butter-squirt4 ,to make ,pancakes4 ,take three pints of cream1 a quart of flour1 eight eggs1 three nutmegs1 a spoonful of salt1 and two pound of clarified butter2 the nutmegs being beaten1 strain them with the cream1 flour and salt1 fry them into pancakes1 and serve them with fine sugar4 ,otherways4 ,take three pints of spring-water1 a quart of flour1 mace1 and nutmeg beaten1 six cloves1 a spoonful of salt1 and six eggs1 strain them and fry them into ,pancakes4 ,or thus4 ,make stiff paste of fine flour1 rose-water1 cream1 saffron1 yolks of eggs1 salt1 and nutmeg1 and fry them in clarified butter4 ,otherways4 ,take three pints of cream1 a quart of flour1 five eggs1 salt1 three spoonfuls of ale1 a race of ginger1 cinamon as much1 strain these materials1 then fry and serve them with fine sugar4 ,to make a ,tansie the best way4 ,take twenty eggs1 and take away five whites1 strain them with a quart of good thick sweet cream1 and put to it grated nutmeg1 a race of ginger grated1 as much cinamon beaten fine1 and a penny white loaf grated also1 mix them all together with a little salt1 then stamp some green wheat with some tansie herbs1 strain it into the cream and eggs1 and stir all together2 then take a clean frying-pan1 and a quarter of a pound of butter1 melt it1 and put in the tansie1 and stir it continually over the fire with a slice1 ladle1 or saucer1 chop it1 and break it as it thickens1 and being well incorporated put it out of the pan into a dish1 and chop it very fine2 then make the frying pan very clean1 and put in some more butter1 melt it1 and fry it whole or in spoonfuls2 being finely fried on both sides1 dish it up1 and sprinkle it with rose-vinegar1 grape-verjuyce1 elder-vinegar1 couslip-vinegar1 or the juyce of three or four oranges1 and strew on good store of fine sugar4 ,otherways4 ,take a little tansie1 featherfew1 parsley1 and violets stamp and strain them with eight or ten eggs and salt1 fry them in sweet butter1 and serve them on a plate and dish with some sugar4 ,a ,tansie for ,lent4 ,take tansie and all manner of herbs as before1 and beaten almond1 stamp them with the spawn of pike or carp and strain them with the crumb of a fine manchet1 sugar1 and rose-water1 and fry it in sweet butter4 ,toasts of ,divers sorts4 ,first1 in ,butter or ,oyl4 ,take a cast of fine rouls or round manchet1 chip them1 and cut them into toasts1 fry them in clarified butter1 frying oyl1 or sallet oyl1 but before you fry them dip them in fair water1 and being fried1 serve them in a clean dish piled one upon another1 and sugar between4 ,otherways4 ,toste them before the fire1 and run them over with butter1 sugar1 or oyl4 ,cinamon ,toasts4 ,cut fine thin toasts1 then toast them on a gridiron1 and lay them in ranks in a dish1 put to them fine beaten cinamon mixed with sugar and some claret1 warm them over the fire1 and serve them hot4 ,french ,toasts4 ,cut ,french bread1 and toast it in pretty thick toasts on a clean gridiron1 and serve them steeped in claret1 sack1 or any wine1 with sugar and juyce of orange4 99 99 99 99 99 99 99 99 99 ,,section ,,vii4 ,the most ,excellent ,ways of making ,all sorts of ,puddings4 ,a boil'd ,pudding4 ,beat the yolks of three eggs1 with rose-water1 and half a pint of cream1 warm it with a piece of butter as big as a walnut1 and when it is melted mix the eggs and that together1 and season it with nutmeg1 sugar1 and salt2 then put in as much bread as will make it as thick as batter1 and lay on as much flour as will lie on a shilling1 then take a double cloth1 wet it1 and flour it1 tie it fast1 and put it in the pot2 when it is boil'd1 serve it up in a dish with butter1 verjuice1 and sugar4 ,otherways4 ,take flour1 sugar1 nutmeg1 salt1 and water1 mix them together with a spoonful of gum-dragon1 being steeped all night in rose-water1 strain it1 then put in suet1 and boil it in a cloth4 ,to boil a ,pudding otherways4 ,take a pint of cream or milk1 and boil it with a stick of cinamon1 being boil'd let it cool1 then put in six eggs1 take out three whites1 and beat the eggs before you put them in the milk1 then slice a penny-roul very thin and being slic't beat all together1 then put in some sugar1 and flour the cloth2 being boil'd for sauce1 put butter1 sack1 and sugar1 beat them up together1 and scrape sugar on it4 ,other ,pudding4 ,sift grated bread through a cullender1 and mix it with flour1 minc't dates1 currans1 nutmeg1 cinamon1 minc't suet1 new milk warm1 sugar and eggs1 take away some of the whites and work all together1 then take half the pudding for one side1 and half for the other side1 and make it round like a loaf1 then take butter and put it into the midst1 and the other side aloft on the top1 when the liquor boils1 tie it in a fair cloth and boil it1 being boil'd1 cut it in two1 and so serve it in4 ,to make a ,cream ,pudding to be boil'd4 ,take a quart of cream and boil it with mace1 nutmeg and ginger quartered1 put to it eight eggs1 and but four whites beaten1 a pound of almonds blanched1 beaten1 and strained in with the cream1 a little rose-water1 sugar1 and a spoonful of fine flower2 then take a thick napkin1 wet it and rub it with flour1 and tie the pudding up in it3 being boil'd make sauce for it with sack1 sugar1 and butter beat up thick together with the yolk of an egg1 then blanch some almonds1 slice them1 and stick the pudding with them very thick1 and scrape sugar on it4 ,to make a green boil'd ,pudding of sweet ,herbs4 ,take and steep a penny white loaf in a quart of cream and only eight yolks of eggs1 some currans1 sugar1 cloves1 beaten mace1 dates1 juyce of spinage1 saffron1 cinamon1 nutmeg1 sweet marjoram1 tyme1 savory1 peniroyal minced very small1 and some salt1 boil it in beef-suet1 marrow1 7or none47 ,these puddings are excellent for stuffings of roast or boil'd ,poultrey1 ,kid1 ,lamb1 or ,turkey1 ,veal1 or ,breasts of ,mutton4 ,to make a ,pudding in haste4 ,take a pint of good ,milk or ,cream1 put thereto a handful of raisins of the ,sun1 with as many currans1 and a piece of butter1 then grate a manchet and a nutmeg1 and put thereto a handful of flour2 when the milk boils1 put in the bread1 let it boil a quarter of an hour1 then dish it up on beaten butter4 ,to make a ,quaking ,pudding4 ,slice the crumbs of a penny manchet1 and infuse it three or four hours in a pint of scalding hot cream1 covering it close1 then break the bread with a spoon very small1 and put to it eight eggs1 and put only four whites1 beat them together very well1 and season it with sugar1 rose-water1 and grated nutmeg3 if you think it too stiff1 put in some cold cream and beat them well together2 then wet the bag or napkin and flour it1 put in the pudding1 tie it hard1 and boil it half an hour1 then dish it and put to it butter1 rose-water1 and sugar1 and serve it up to the table4 ,otherways baked4 ,scald the bread with a pint of cream as abovesaid1 then put to it a pound of almonds blanched and beaten small with rose-water in a stone mortar1 or walnuts1 and season it with sugar1 nutmeg1 salt1 the yolks of six eggs1 a quarter of a pound of dates slic't and cut small a handful of currans boil'd and some marrow minced1 beat them all together and bake it4 ,to make a ,quaking ,pudding either boil'd or baked4 ,take a pint of good thick cream1 boil it with some large mace1 whole cinamon1 and slic't nutmeg1 then take six eggs1 and but three whites1 beat them well1 and grate some stale manchet1 the quantity of a half penny loaf1 put it to the eggs with a spoonful of flour1 then season the cream according to your own taste with sugar and salt2 beat all well together1 then wet a cloth or butter it1 and put in the pudding when the water boils2 an hour will bake it or boil it4 ,otherways4 ,take a penny white loaf1 pare off the crust1 and slice the crumb1 steep it in a quart of good thick cream warmed1 some beaten nutmeg1 six eggs1 whereof but two whites1 and some salt4 ,sometimes you may use boil'd currans1 or boil'd raisins4 ,if to bake1 make it a little stiffer1 sometimes add saffron2 on flesh-days use beef-suet1 or marrow2 7or neither7 for a boil'd pudding butter the napkin being first wetted in water1 and bind it up like a ball1 an hour will boil it4 ,to make a ,shaking ,pudding4 ,take a pint of cream and boil it with large mace1 slic't nutmeg1 and ginger1 put in a few almonds blanched and beaten with rose-water1 strain them all together1 then put to it slic't ginger1 grated bread1 salt and sugar1 flour the napkin or cloth1 and put in the pudding1 tie it hard1 and put it in boiling water2 7as you must do all puddings7 then serve it up verjuyce1 butter1 and sugar4 ,to make a ,hasty-,pudding in a ,bag4 ,boil a pint of thick cream with a spoonful of flour1 season it with nutmeg1 sugar1 and salt1 wet the cloth and flour it1 then pour in the cream being hot into the cloth1 and when it is boil'd butter it as a hasty pudding4 ,if it be well made1 it will be as good as a ,custard4 ,to make a ,hasty-,pudding otherways4 ,grate a two penny manchet1 and mingle it with a quarter of a pint of flour nutmeg1 and salt1 a quarter of sugar1 and half a pound of butter2 then set it a boiling on the fire in a clean scowred skillet1 a quart1 or three pints of good thick cream1 and when it boils put in the foresaid materials1 stir them continual1 and being half boil'd1 put in six yolks of eggs1 stir them together1 and when it is boil'd1 serve it in a clean scowred dish1 and stick it with some preserved orange-peel thin sliced1 run it over with beaten butter1 and scraping sugar4 ,to make an ,almond ,pudding4 ,blanch and beat a pound of almonds1 strain them with a quart of cream1 a grated1 penny manchet searsed1 four eggs1 some sugar1 nutmeg grated1 some dates1 salt2 boil it1 and serve it in a dish with beaten butter1 stick it with some muskedines1 or wafers1 and scraping sugar4 ,otherways4 ,take a pound of almond-paste1 some grated bisket-bread1 cream1 rose-water1 yolks of eggs1 beaten cinamon1 ginger1 nutmeg1 some boil'd currans1 pistaches1 and musk1 boil it in a napkin1 and serve it as the former4 ,to make an ,almond ,pudding in ,guts4 ,take a pound of blanched almonds1 beat them very small1 with rosewater1 and a little good new milk or cream with two or three blades of mace1 and some sliced nutmegs2 when it is boil'd take the spice clean from it1 then grate a penny loaf and searse it through a cullender1 put it into the cream1 and let it stand till it be pretty cool1 then put in the almonds1 five or six yolks of eggs1 salt1 sugar and good store of marrow or beef-suet finely minced1 and fill the guts4 ,to make a ,rice ,pudding to bake4 ,boil the rice tender in milk1 then season it with nutmeg1 mace1 rose-water1 sugar1 yolks of eggs1 with half the whites1 some grated bread1 and marrow minced with amber-greese1 and bake it in a buttered dish4 ,to make ,rice ,puddings in guts4 ,boil half a pound of rice with three pints of milk1 and a little beaten mace1 boil it until the rice be dry1 but never stir it1 if you do1 you must stir it continually1 or else it will burn1 pour your rice into a cullender or strainer1 that the moisture may run clean from it1 then put to it six eggs1 7put away the whites of three7 half a pound of sugar1 a quarter of a pint of rose-water1 a pound of currans1 and a pound of beef-suet shred small1 season it with nutmeg1 cinamon1 and salt1 then dry the small guts of a hog1 sheep1 or beefer1 and being1 finely cleansed for the purpose1 steep and fill them1 cut the guts a foot long1 and fill them three quarters full1 tie both ends together1 and put them in boiling water1 a quarter of an hour will boil them4 ,otherways4 ,boil the rice first in water1 then in milk1 after with salt1 in cream2 then take six eggs1 grated bread1 good store of marrow minced small1 some nutmeg1 sugar1 and salt2 fill the guts and put them into a pipkin1 and boil them in milk and rose-water4 ,otherways4 ,steep it in fair water all night1 then boil it in new milk1 and drain out the milk through a cullender1 then mince a good quantity of beef-suet not too small1 and put it into the rice in some bowl or tray1 with currans being first boil'd1 yolks of eggs1 nutmeg1 cinamon1 sugar1 and barberries1 mingle all together2 then wash the second guts1 fill them1 and boil them4 ,to make a ,cinamon ,pudding4 ,take and steep a penny white loaf in a quart of cream1 six yolks of eggs1 and but two whites1 dates1 half an ounce of beaten cinamon1 and some almond paste4 ,sometimes add rose-water1 salt1 and boil'd currans1 either bake or boil it for stuffings4 ,to make a ,haggas ,pudding4 ,take a calves chaldron being well scowred or boiled1 mince it being cold1 very fine and small1 then take four or five eggs1 and leave out half the whites1 thick cream1 grated bread1 sugar1 salt1 currans1 rose-water1 some beef-suet or marrow1 7and if you will7 sweet marjoram1 time1 parsley1 and mix all together2 then having a sheeps maw ready dressed1 put it in and boil it a little4 ,otherways4 ,take good store of parsley1 tyme1 savory1 four or five onions1 and sweet marjoram1 chop them with some whole oatmeal1 then add to them pepper1 and salt1 and boil them in a napkin1 being boil'd tender1 butter it1 and serve it on sippets4 ,to make a ,chiveridge ,pudding4 ,lay the fattest of a hog in fair water and salt to scowr them1 then take the longest and fattest gut1 and stuff it with nutmeg1 sugar1 ginger1 pepper1 and slic't dates1 cut them and serve them to the table4 ,to make ,leveridge ,puddings4 ,boil a hogs liver1 and let it be thorowly cold1 then grate and sift it through a cullender1 put new milk to it and the fleck of a hog minced small put into the liver1 and some grated bread1 divide the meat in two parts1 then take store of herbs1 mince them fine1 and put the herbs into one part with nutmeg1 mace1 pepper1 anniseed1 rosewater1 cream1 and eggs1 fill them up and boil them4 ,to the other part or sort put barberries1 slic't dates1 currans1 cream1 and eggs4 ,other ,leveridge ,puddings4 ,boil a hogs liver very dry1 and when it is cold grate it and take as much grated manchet as liver1 sift them through a cullender2 and season them with cloves1 mace1 and cinamon1 as much of all the other spices1 half a pound of sugar1 a pound and a half of currans1 half a pint of rose-water1 three pound of beef suet minced small1 eight eggs and but four whites4 ,a ,swan or ,goose ,pudding4 ,strain the swan or goose blood1 and steep with it oatmeal or grated bread in milk or cream1 with nutmeg1 pepper1 sweet herbs minced1 suet1 rose-water1 minced lemon peels very small and a small quantity of coriander-seed4 ,this for a ,pudding in a swan or gooses neck4 ,to make a ,farsed ,pudding4 ,mince a leg of mutton with sweet herbs1 grated bread1 minced dates1 currans1 raisins of the sun1 a little orangado or preserved lemon sliced thin1 a few coriander-seeds1 nutmeg1 pepper1 and ginger1 mingle all together with some cream1 and raw eggs1 and work it together like a pasty1 then wrap the meat in a caul of mutton or veal1 and so you may either boil or bake them4 ,if you bake them1 indorse them with yolks of eggs1 rose-water1 and sugar1 and stick them with little sprigs of rosemary and cinamon4 ,to make a ,pudding of ,veal4 ,mince raw veal very fine1 and mingle it with lard cut into the form of dice1 then mince some sweet marjoram1 penniroyal1 camomile1 winter-savory1 nutmeg1 ginger1 pepper1 salt1 work all together with good store of beaten cinamon1 sugar1 barberries1 sliced figs1 blanched almonds1 half a pound of beef-suet finely minced1 put these into the guts of a fat mutton or hog well cleansed1 and cut an inch and a half long1 set them a boiling in a pipkin of claret wine with large mace2 being almost boil'd1 have some boil'd grapes in small bunches1 and barberries in knots1 then dish them on ,french bread being scalded with the broth of some good mutton gravy1 and lay them on garnish of slic't lemons4 ,to make a ,pudding of ,wine in guts4 ,slice the crumbs1 of two manchets1 and take half a pint of wine1 and some sugar1 the wine must be scalded2 then take eight eggs1 and beat them with rose-water1 put to them sliced dates1 marrow1 and nutmeg1 mix all together1 and fill the guts to boil4 ,bread ,puddings in guts4 ,take cream and boil it with mace1 and mix beaten almonds with rose-water1 then take cream1 eggs1 nutmeg1 currans1 salt1 and marrow1 mix them with as much bread as you think fit1 and fill the guts4 ,to make an ,italian ,pudding4 ,take a fine manchet and cut it in square pieces like dice1 then put to it half a pound of beef-suet minced small1 raisins of the sun1 cloves1 mace1 minced dates1 sugar1 marrow1 rose-water1 eggs1 and cream1 mingle all these together1 put them into a buttered dish1 in less than an hour it will be baked1 and when you serve it1 scrape sugar on it4 ,other ,pudding in the ,italian ,fashion with blood of ,beast or ,fish4 ,take half a pound of grated cheese1 a penny manchet grated1 sweet herbs chopped very small1 cinamon1 pepper1 salt1 nutmeg1 cloves1 mace1 four eggs1 sugar1 and currans1 bake it in a dish or pie1 or boil it in a napkin1 and bind it up in a ball1 being boil'd serve it with beaten butter1 sugar1 and beaten cinamon4 ,to make a ,french ,pudding4 ,take half a pound of raisins of the sun1 a penny white loaf pared and cut into dice-work1 half a pound of beef-suet finely minced1 three ounces of sugar1 eight slic't dates1 a grain of musk1 twelve or sixteen lumps of marrow1 salt1 half a pint of cream1 three eggs beaten with it1 and poured on the pudding1 cloves1 mace1 nutmeg1 salt1 and a pome-water1 or a pippin or two pared1 slic't1 and put in the bottom of the dish before you bake the pudding4 ,to make a ,french ,barley ,pudding4 ,boil the barley1 put to one quart of barley1 a manchet grated1 then beat a pound of almonds1 strain them with cream1 then take eight eggs1 but four whites1 beat them with rose-water1 season it with nutmeg1 mace1 salt1 and marrow1 or beef-suet cut small1 mingle all together1 then fill the guts and boil them4 ,to make an excellent ,pudding4 ,take crumbs of white-bread1 as much fine flour1 the yolks of four eggs1 but one white1 and as much good cream as will temper it as thick as you would make pancake batter1 then butter the dish1 bake it1 and scrape sugar on it being baked4 ,puddings of ,swines ,lights4 ,parboil the lights1 mince them very small with suet1 and mix them with grated bread1 cream1 curans1 eggs1 nutmeg1 salt1 and rose-water1 and fill the guts4 ,to make an ,oatmeal ,pudding4 ,pick a quart of whole oatmeal1 being finly picked and cleansed1 steep it in warm milk all night1 next morning drain it1 and boil it in three pints of cream2 being boil'd and cold put to it six yolks of eggs and but three whites1 cloves1 mace1 saffron1 salt1 dates slic't1 and sugar1 boil it in a napkin1 and boil it as the bread-pudding1 serve it with beaten butter1 and stick it with slic't dates1 and scrape sugar2 or you may bake these foresaid materials in dish1 pye1 c4 ,sometimes add to this pudding raisins of the sun1 and all manner of sweet herbs1 chopped small1 being seasoned as before4 ,other ,oatmeal ,pudding4 ,take great oatmeal1 pick it and scale it in cream being first put in a dish or bason1 season it with nutmeg1 cinamon1 ginger1 pepper1 and currans1 bake it in a dish1 or boil it in a napkin1 being baked or boiled1 serve it with beaten butter1 and scraping sugar4 ,otherways4 ,season it with cloves1 mace1 saffron1 salt1 and yolks of eggs1 and but five that have whites1 and some cream to steep the groats in1 boil it in a napkin1 or bake it in a dish or pye4 ,to make ,oatmeal ,pudding-pies4 ,steep oatmeal in warm milk three or four hours1 then strain some blood into it of flesh or fish1 mix it with cream1 and add to it suet minced small1 sweet herbs chopped fine1 as tyme1 parsley1 spinage1 succory1 endive1 strawberry leaves1 violet leaves1 pepper1 cloves mace1 fat beef-suet1 and four eggs2 mingle all together1 and so bake them4 ,to make an ,oatmeal ,pudding boil'd4 ,take the biggest oatmeal1 mince what herbs you like best and mix with it1 season it with pepper and salt1 tye it strait in a bag1 and when it is boild1 butter it and serve it up4 ,oatmeal ,pudding otherwise of fish or flesh blood4 ,take a quart of whole oatmeal1 steep it in warm milk over night1 then drain the groats from it1 boil them in a quart or three pints of good cream2 then the oatmeal being boil'd and cold1 have tyme1 penniroyal1 parsley1 spinage1 savory1 endive1 marjoram1 sorrel1 succory1 and strawberry leaves1 of each a little quantity1 chop them fine1 and put them to the oatmeal1 with some fennil-seed1 pepper1 cloves1 mace1 and salt1 boil it in a napkin1 or bake it in a dish1 pie1 or guts4 ,sometimes of the former pudding you may leave out some of the herbs1 and add these1 penniroyal1 savory1 leeks1 a good big onion1 sage1 ginger1 nutmeg1 pepper1 salt1 either for fish or flesh days1 with butter or beef-suet1 boil'd or baked in a dish1 napkin1 or pie4 ,to make a baked ,pudding4 ,take a pint of cream1 warm it1 and put to it eight dates minced1 four eggs1 marrow1 rose-water1 nutmegs raced and beaten1 mace and salt1 butter the dish1 and put it in2 and if you please1 lay puff paste on it1 and scrape sugar on it and in it4 ,to make a baked ,pudding otherways4 ,take a pint and a half of cream1 and a pound of butter2 set the same on fire till the butter be melted1 then take three or four eggs1 season it with nutmeg1 rose-water1 sugar1 and salt1 make it as thin as pankake batter1 butter the dish1 and baste it with a garnish of paste about it4 ,otherways4 ,take a penny loaf1 pare it1 slice it1 and put it into a quart of cream with a little rose-water1 break it very small1 then take four ounces of almon-paste1 and put in eight eggs beaten1 the marrow of three or four marrow bones1 three or four pippins slic't thin1 or what way you please2 mingle these together with a little ambergreese1 and butter1 then dish and bake it4 ,otherways4 ,take a quart of cream1 put thereto a pound of beef-suet minced small1 put it into the cream1 and season it with nutmeg1 cinamon1 and rose-water1 put to it eight eggs1 and but four whites1 and two grated manchets2 mingle them well together1 and put them in a butter'd dish1 bake it1 and being baked1 scrape on sugar1 and serve it4 ,to make black ,puddings4 ,take half the oatmeal1 pick it1 and take the blood while it is warm from the hog1 strain it and put it in the oatmeal as soon us you can1 let it stand all night2 then take the other part of the oatmeal1 pick it also1 and boil it in milk till it be tender1 and all the milk consumed1 then put it to the blood and stir it well together1 put in good store of beef or hog suet1 and season it with good pudding herbs1 salt1 pepper1 and fennil-seed1 fill not the guts too full1 and boil them4 ,to make black ,puddings otherways4 ,take the blood of the hog while it is warm1 put in some salt1 and when it is thorough cold put in the groats or oatmeal well picked2 let it stand soaking all night1 then put in the herbs1 which must be rosemary1 tyme1 penniroyal1 savory1 and fennel1 make the blood soft with putting in some good cream until the blood look pale2 then beat four or five eggs1 whites and all1 and season it with cloves1 mace1 pepper1 fennil-seed1 and put good store of hogs fat or beef-suet to the stuff1 cut not the fat too small4 ,to make black ,puddings an excellent way4 ,after the hogs ,umbles are tender boil'd1 take some of the lights with the heart1 and all the flesh about them1 picking from them all the sinewy skins1 then chop the meat as small as you can1 and put to it a little of the liver very finely searsed1 some grated nutmeg1 four or five yolks of eggs1 a pint of very good cream1 two or three spoonfuls of sack1 sugar1 cloves1 mace1 nutmeg1 cinamon1 caraway-seed1 a little rose-water1 good store of hogs fat1 and some salt3 roul it in rouls two hours before you go to fill them in the guts1 and lay the guts in steep in rose-water till you fill them4 99 99 99 99 99 99 99 99 99 ,,section ,,viii4 ,the rarest ,ways of making all manner of ,souces and ,jellies4 ,to souce a ,brawn4 ,take a fat brawn of two or three years growth1 and bone the sides1 cut off the head close to the ears1 and cut five collars of a side1 bone the hinder leg1 or else five collars will not be deep enough1 cut the collars an inch deeper in the belly1 then on the back2 for when the collars come to boiling1 they will shrink more in the belly than in the back1 make the collars very even when you bind them up1 not big at one end1 little at the other1 but fill them equally1 and lay them again in a soaking in fair water2 before you bind them up1 let them be well watered the space of two days1 and twice a day soak scrape them in warm water1 then cast them in cold fair water1 before you roul them up in collors1 put them into white clouts1 or sow them up with white tape4 ,or bone him whole1 cut him cross the flitches1 make but four or five collars in all1 boil them in cloths1 or bind them up with white tape1 then have your boiler ready1 make it boil1 and put in your collars of the biggest bulk first1 a quarter of an hour before the other lessor2 boil them at the first putting in the space of an hour with a quick fire1 keep the boiler continually fil'd up with warm clean liquor1 scum off the fat clean still as it riseth2 after an hour let it boil leisurely1 and keep it still filled up to the brim2 being fine and tender boil'd1 that you may put a straw thorow it1 draw your fire1 and let your brawn rest till the next morning4 ,then being between hot and cold1 take it into molds of deep hoops1 bind them about with packthred1 and being cold1 take them out and put them into souce drink made of boil'd oatmeal ground or beaten1 and bran boil'd in fair water2 being cold1 strain it thorow a cullender into the tub or earthen pot1 put salt into it1 and close up the vessel close from the air4 ,or you may make other souse-drink of whey and salt beaten together1 it will make your brawn look more white and better4 ,to make ,pig ,brawn ,take a white or red ,pig1 for a spotted one is not so handsome1 take a good large fat one1 and being scalded and drawn bone it whole1 but first cut off the head and the hinder quarters1 7and leave the bone in the hinder quarters7 the rest being boned cut it into #b collars overwart both the sides1 or bone the wole ,pig but only the head3 then wash them in divers-waters1 and let it soak in clean water two hours1 the bloud being well soaked out1 take them and dry the collars in a clean cloth1 and season them in the inside with minced lemon-peel and salt1 roul them up1 put them into fine clean clouts1 but first make your collars very equal at both ends1 round and even1 bind them up at the ends and middle hard close with packthred2 then let your ,pan boil1 and put in the collars1 boil them with water and salt1 and keep it filled up with warm water as you do the brawn1 scum off the fat very clean1 and being tender boil'd put them in a hoop as deep as the collar1 bind it and frame it even1 being cold put it into your souce drink made of whey and salt1 or oatmeal boil'd and strained1 then put them in a pipkin or little barrel1 and stop them close from the air4 ,when you serve it1 dish it on a dish and plate1 the two collars1 two quarters and head1 or make but two collars of the whole ,pig4 ,to garnish ,brawn or ,pig ,brawn4 ,leach your brawn1 and dish it on a plate in a fair clean dish1 then put a rosemary branch on the top being first dipped in the white of an egg well beaten to froth1 or wet in water and sprinkled with flour1 or a sprig of rosemary gilt with gold2 the brawn spotted also with gold and silver leaves1 or let your sprig be of a streight sprig of yew tree1 or a streight furz bush1 and put about the brawn stuck round with bay-leaves three ranks round1 and spotted with red and yellow jelly about the dish sides1 also the same jelly and some of the brawn leached1 jagged1 or cut with tin moulds1 and carved lemons1 oranges and barberries1 bay-leaves gilt1 red beets1 pickled barberries1 pickled gooseberries1 or pickled grapes4 ,to souce a ,pig4 ,take a pig being scalded1 cut off the head1 and part it down the back1 draw it and bone it1 then the sides being well cleansed from the blood1 and soaked in several clean waters1 take the pig and dry the sides1 season them with nutmeg1 ginger1 and salt1 roul them and bind them up in clean clouts as the pig brawn aforesaid1 then have as much water as will cover it in a boiling pan two inches over and two bottles of white-wine over and above2 first let the water boil1 then put in the collars with salt1 mace1 slic't ginger1 parsley-roots and fennil-roots scraped and picked2 being half boiled put in two quarts of white-wine1 and when it is boil'd quite1 put in slices of lemon to it1 and the whole peel of a lemon4 ,otherways in ,collars4 ,season the sides with beaten nutmeg1 salt1 and ginger1 or boil the sides whole or not bone them2 boil also a piece or breast of veal with them1 being well joynted and soaked two hours in fair water1 boil it in half wine and half water1 mace1 slic't ginger1 parsley1 and fennil-roots1 being boil'd leave it in this souce1 and put some slic't lemon to it1 with the whole pieces3 when it is cold serve it with yellow1 red1 and white jelly1 barberries1 slic't lemon1 and lemon-peel4 ,or you may make but one collar of both the sides to the hinder quarters1 or bone the two sides1 and make but two collars of all1 and save the head only whole1 or souce a pig in quarters or halves1 or make of a good large fat pig but one collar only1 and the head whole4 ,or souce it with two quarts of white wine to a gallon of water1 put in your wine when your pig is almost boil'd1 and put to it four maces1 a few cloves1 two races of slic't ginger1 salt1 a few bay-leaves1 whole pepper1 some slices of lemon1 and lemon-peel2 before you boil your pig1 season the sides or collars with nutmeg1 salt1 cloves1 and mace4 ,to souce a ,pig otherways4 ,scald it and cut it in four quarters1 bone it1 and let it ly in water a day and a night1 then roul it up 7like brawn7 with sage leaves1 lard in thin slices1 some grated bread mix't with the juyce of orange1 beaten nutmeg1 mace1 and salt3 roul it up in the quarters of the pig very hard and binde it up with tape1 then boil it with fair water1 white-wine1 large mace1 slic't ginger1 a little lemon-peel1 a faggot of sweet herbs1 and salt2 being boil'd put it in an earthen pot to cool in the liquor1 and souce there two days1 then dish it out on plates1 or serve it in collars with mustard and sugar4 ,otherways4 ,season the sides with cloves1 mace1 and salt1 then roul it in collars or sides with the bones in it2 then take two or #c gallons of water1 a pottle of white-wine1 and when the liquor boils put in the pig1 with mace1 cloves1 slic't ginger1 salt1 bay-leaves1 and whole pepper2 being half boil'd1 put in the wine1 c4 ,otherways4 ,season the collars with chopped sage1 beaten nutmeg1 pepper1 and salt4 ,to souce or jelly a ,pig in the ,spanish fashion4 ,take a pig being scalded1 boned1 and chined down the back1 then soak the collars clean from the blood the space of two hours1 dry them in a clean cloth1 and season the sides with pepper1 salt1 and minced sage2 then have two dryed neats-tongues that are boil'd tender and cold1 that they look fine and red1 pare them and slice them from end to end the thickness of a half crown piece1 lay them on the inside of the seasoned pig1 one half of the tongue for one side1 and the other for the other side2 then make two collars and bind them up in fine white clouts1 boil them as you do the soust pigs with wine1 water1 salt1 slic't ginger and mace1 keep it dry1 or in souce drink of the pig brawn4 ,if dry serve it in slices as thick as a trencher cut round the collar or slices in jelly1 and make jelly of the liquor wherein it was boil'd1 adding to it juyce of lemon1 ising-glass1 spices1 sugar clarified with eggs1 and run it through the bag4 ,how to divide a ,pig into ,collars divers ways1 either for ,pig ,brawn1 or soust ,pig4 #a4 ,cut a large fat ,bore-pig into one collar only1 bone it whole1 and not chine it1 the head only cut off4 #b4 ,take out the hinder-quarters and buttocks with the bones in them1 bone all the rest whole1 only the head cut off4 #c4 ,take off the hinder quarters and make two collars1 bone all the rest1 only cut off the head leave it whole4 #d4 ,cut off the head1 and chine it through the back1 and collar both sides at length from end to end4 #e4 ,chine it as before with the bones in1 and souce it in quarters4 ,to souce a ,capon4 ,take a good bodied ,capon1 young1 fat1 and finely pulled1 drawn and trussed1 lay it in soak two or three hours with a knuckle of veal well joynted1 and after set them a boiling in a fine deep brass-pan1 kettle1 or large pipkin1 in a gallon of fair water2 when it boils1 scum it1 and put in four or five blades of mace1 two or three races of ginger slic't1 four fennil-roots1 and four parsley-roots1 scraped and picked1 and salt4 ,the ,capon being fine and tender boild take it up1 and put it in other warm liquor or broth1 then put to your souced broth a quart of white-wine1 and boil it to a jelly2 then take it off1 and put it into an earthen pan or large pipkin1 put your capon to it1 with two or three slic't lemons1 and cover it close1 serve it at your pleasure1 and garnish it with slices and pieces of lemon1 barberries1 roots1 mace1 nutmeg1 and some of the jelly4 ,some put to this souc't capon1 whole pepper1 a faggot of sweet herbs1 but that maketh the broth very black4 ,in that manner you may souce any ,land ,fowl4 ,to souce a ,breast of ,veal1 ,side of ,lamb1 or any ,joynt of ,mutton1 ,kid1 ,fawn1 or ,venison4 ,bone a breast of veal soak it well from the blood1 then wipe it dry1 and season the side of the breast with beaten nutmeg1 ginger1 some sweet herbs minced small1 whole coriander-seed1 minced lemon-peel1 and salt1 and lay some broad slices of sweet lard over the seasoning1 then roul it into a collar1 and bind it up in a white clean cloth1 put it into boiling liquor1 scum it well1 and then put in slic't ginger1 slic't nutmeg1 salt1 fennil1 and parsley-roots1 being almost boild1 put in a quart of white-wine1 and when it is quite boild take it off1 and put in slices of lemon1 the peel of two lemons whole1 and a douzen bay leaves1 boil it close covered to make the veal look white4 ,thus you may do a breast of mutton1 either roul'd1 or with the bones in1 and season them with nutmeg1 pepper salt1 roul them1 bake them in a pot with wine and water1 any ,sea or ,land fowl1 being stuffed or farsed2 and filled up with butter afterwards1 and served dry1 or lard the ,fowls1 bone and roul them4 ,to souce a ,leg of ,veal4 ,take a leg of veal1 bone it and lard it1 but first season the lard with pepper1 cloves1 mace1 lard it with great lard as big as your little finger1 season the veal also with the same seasoning some salt with it2 lard it very thick then have all manner of sweet herbs minc't and strew'd on it1 roul it like a collar of brawn1 and boil it or stew it in the oven in a pipkin1 with water1 salt1 and white-wine1 serve it in a collar cold1 whole or in slices1 or put away the liquor1 and fill it up with butter1 or bake it with butter in a roul1 jelly it1 and mix some of the broth with almond milk1 and jellies in slices of two collars1 when you serve it4 ,otherways4 ,stuff or farse a leg of veal2 with sweet herbs minc't1 beef-suet1 pepper1 nutmeg1 and salt1 collar it1 and boil or bake it2 being cold1 either serve it dry in a collar1 or in slices1 or in a whole collar with gallendines of divers sorts1 or in thin slices with oyl and vinegar4 ,thus you may dress any meat1 venison1 or ,fowls4 ,to souce ,bullocks ,cheeks1 a ,flank1 ,brisket1 or ,rand of ,beef1 c4 ,take a bullocks cheek or flank of beef and lay it in peter salt four days1 then roul it as even as you can1 that the collar be not bigger in one place than in another boil it in water and salt1 or amongst other beef1 boil it very tender in a cloth as you do brawn1 and being tender boil'd take it up1 and put it into a hoop to fashion it upright and round1 then keep it dry1 and take it out of the clout1 and serve it whole with mustard and sugar1 or some gallendines4 ,if lean1 lard it with groat ,lard4 ,to collar a ,surloin1 ,flank1 ,brisket1 ,rand1 or ,fore-,rib of ,beef4 ,take the flank of beef1 take out the sinewy most of the fat1 put it in pickle with as much water as will cover it1 and put a handful of peter-salt to it1 let it steep three days and not sift it1 then take it out and hang it a draining the air1 wipe it dry1 then have a good handful of red sage1 some tops of rosemary1 savory1 marjoram1 tyme1 but twice as much sage1 mince them very small1 then take quarter of an ounce of mace1 and half as many cloves with a little ginger1 and half an ounce of pepper1 and likewise half an ounce of peter-salt2 mingle them together1 then take your beef1 splat it1 and lay it even that it may roul up handsomely in a collar2 then take your seasoning of herbs and spices1 and strow it all over1 roul it up close1 and bind it fast with packthred1 put it into an earthen pipkin or pot1 and put a pint of claret wine to it1 an onion and two or three cloves of garlick1 close it up with a piece of course paste1 and bake it in a bakers oven1 it will ask six hours soaking4 ,to souce a ,collar of ,veal in the same manner1 or ,venison1 ,pork1 or ,mutton4 ,take out the bones1 and put them in steep in the picle with peter-salt1 as was aforesaid1 steep them three days1 and hang them in the air one day1 lard them 7or not lard them7 with good big lard1 and season the lard with nutmeg1 pepper1 and herbs1 as is aforesaid in the collar of beef1 strow it over with the herbs1 and spices1 being mingled together1 and roul up the collar1 bind it fast1 and bake it tender in a pot1 being stopped close1 and keep it for your use to serve either in slices or in the whole collar1 garnish it with bays and rosemary4 ,to make a ,jelly for any kind of souc't ,meats1 ,dishes1 or other ,works of that nature4 ,take six pair of calves feet1 scald them and take away the fat betwixt the claws1 also the long shank-bones1 lay them in soak in fair water #c or #d hours1 and boil them in two gallons of fair spring-water1 to three quarts of stock2 being boild strain it through a strainer1 when the broth is cold1 take it from the grounds1 divide it into three pipkins for three several colours1 to every pipkin a quart of white-wine1 and put saffron in one1 cutchenele in another1 and put a race of ginger1 two blades of mace1 and a nutmeg to each pipkin1 and cinamon to two of the pipkins1 the spices being first slic't1 then set your pipkins on the fire1 and melt the jelly2 then have a pound and a half of sugar for each pipkin3 but first take your fine sugar being beaten1 and put in a long dish or tray1 and put to it whites of eighteen eggs1 and beat them well together with your rouling pin1 and divide it into three parts1 put each part equally into the several pipkins1 and stir it well together2 the broth being almost cold1 then set them on a charcoal fire and let them stew leisurely1 when they begin to boil over1 take them off1 let it cool a little1 run them through the bags once or twice and keep it for your use4 ,for variety sometimes in place of wine1 you may use grapes stamped and strained1 wood-sorrel1 juyce of lemons1 or juyce of oranges4 ,to jelly ,hogs or ,porkers ,feet1 ,ears1 or ,snouts4 ,take twelve feet1 six ears1 six snouts or noses1 being finely scalded1 lay them in soak twenty four hours1 shift scrape them very white1 then boil them in a fair clean scoured brass pot or pipkin in three gallons of liquor1 five quarts of water1 three of wine-vinegar1 or verjuyce1 and four of white-wine1 boil them from three gallons to four quarts waste1 being scum'd1 put in an ounce of pepper whole1 an ounce of nutmegs in quarters1 an ounce of ginger slic't1 and an ounce of cinamon1 boil them together1 as is abovesaid1 to four quarts4 ,then take up the meat1 and let them cool1 divide them into dishes1 run it over with the broth or jelly being a little first setled1 take the clearest1 being cold put juice or orange over all1 serve it with bay-leaves about the dish4 ,to make a ,crystal ,jelly4 ,take three pair of calves feet1 and scald off the hair very clean1 knock off the claws1 and take out the great bones fat1 cast them into fair water1 shift them three or four times in a day and a night1 then boil them next morning in a glazed pipkin or clean pot1 with six quarts of fair spring water1 boil it and scum it clean1 boil away three quarts or more2 then strain it into a clean earthen pan or bason1 let it be cold3 then prepare the dross from the bottom1 and take the fat of the top clean1 put it in a large pipkin of six quarts1 and put into it two quarts of old clear white-wine1 the juyce of four lemons1 three blades of mace1 and two races of ginger slic't2 then melt or dissolve it again into broth1 and let it cool4 ,then have four pound of hard sugar fine beaten1 and mix it with twelve whites of eggs in a great dish with your rouling pin1 and put it into your pipkin to your jelly1 stir it together with a grain of musk and ambergriese1 put it in a fine linnen clout bound up1 and a quarter of a pint of damask rose-water1 set it a stewing on a soft charcoal fire1 before it boils put in a little ising glass1 and being boil'd up1 take it1 and let it cool a little1 and run it4 ,other ,jelly for service of several colours4 ,take four pair of calves feet1 a knuckle of veal1 a good fleshie capon1 and prepare these things as is said in the crystal jelly3 boil them in three gallons of fair water1 till six quarts be wasted1 then strain it in an earthen pan1 let it cool1 and being cold pare the bottom1 and take off the fat on the top also2 then dissolve it again into broth1 and divide it into #d equal parts1 put it into four several pipkins1 as will contain five pints a piece each pipkin1 put a little saffron into one of them1 into another cutchenele beaten with allum1 into another turnsole1 and the other his own natural white2 also to every pipkin a quart of white-wine1 and the juyce of two lemons4 ,then also to the white jelly one race of ginger pare'd and slic't three blades of large mace1 to the red jelly #b nutmegs1 as much in quantity of cinamon as nutmegs1 also as much ginger2 to the turnsole put also the same quantity1 with a few whole cloves2 then to the amber or yellow color1 the same spices and quantity4 ,then have eighteen whites of eggs1 beat them with six pound of double refined sugar1 beaten small and stirred together in a great tray or bason with a rouling pin divide it into four parts in the four pipkins stir it to your jelly broth1 spice1 wine1 being well mixed together with a little musk ambergriese4 ,then have new bags1 wash them first in warm water1 and then in cold1 wring them dry1 and being ready strung with packthread on sticks1 hang them on a spit by the fire from any dust1 and set new earthen pans under them being well seasoned with boiling liquor4 ,then again set on your jelly on a fine charcoal fire1 and let it stew softly the space of almost an hour1 then make it boil up a little1 and take it off1 being somewhat cold run it through the bag twice or thrice1 or but once if it be very clear2 and into the bags of colors put in a sprig of rosemary1 keep it for your use in those pans1 dish it as you see good1 or cast it into what mould you please2 as for example these4 ,scollop shells1 ,cockle shells1 ,egg shells1 half ,lemon1 or ,lemon-peel1 ,wilks1 or ,winkle shells1 ,muscle shells1 or moulded out of a butter-squirt4 ,or serve it on a great dish and plate1 one quarter of white1 another of red1 another of yellow1 the fourth of another colour1 about the sides of the dish oranges in quarters of jelly1 in the middle whole lemon full of jelly finely carved1 or cast out of a wooden or tin mould1 or run into little round glasses four or five in a dish1 on silver trencher plates1 or glass trencher plates4 ,the quantities for a quart of ,jelly ,broth for the true making of it4 ,a quart of white-wine1 a pound and a half of sugar1 eggs1 two nutmegs1 or mace1 two races of ginger1 as much cinamon1 two grains of musk and ambergriese1 calves feet1 or a knuckle of veal4 ,sometimes for variety1 in place of wine1 use grape-verjuyce2 if juyce of grapes a quart1 juyce of lemons a pint1 juyce of oranges a quart1 juyce of wood-sorrel a quart1 and juyce of quinces a quart4 ,how to prepare to make a good ,stock for ,jellies of all sorts1 and the meats most proper for them1 both for service and sick-folks2 also the quantities belonging to a quart of ,jellie4 ,for the stock for service4 ,two pair of calves feet finely cleansed1 the fat and great bones taken out and parted in halves2 being well soaked in fair water twenty four hours1 and often shifted1 boil them in a brass pot or pipkin close covered1 in the quantity of a gallon of water1 boil them to three pints1 then strain the broth through a clean strong canvas into an earthen pan or bason2 when it is cold take off the top1 and pare off the dregs from the bottom4 ,put it in a clean well glazed pipkin of two quarts1 with a quart of white-wine1 a quarter of a pint of cinamon-water1 as much of ginger-water1 as much of nutmeg-water1 or these spices sliced4 ,then have two pound of double refined sugar beaten with eggs1 in a deep dish or bason1 your jelly being new melted1 put in the eggs with sugar1 stir all the foresaid materials together1 and set it astewing on a soft charcoal fire the space of half an hour or more1 being well digested and clear run4 ,take out the bone and fat of any meat for jellies1 for it doth but stain the stock1 and is the cause that it will never be white nor very clear4 ,meats proper for ,jelly for service or sick folks4 #a4 ,three pair of calves feet4 #b4 ,three pair of calves feet1 a knuckle of veal1 and a fine well fleshed capon4 #c4 ,one pair of calves feet1 a well fleshed capon1 and half a pound of harts-horn of ising-glass4 #d4 ,an old cock and a knuckle of veal4 #e4 ,harts horn jelly only1 or with a poultrey4 #f4 ,good bodied capons4 #g4 ,ising-glass only1 or with a cock or capon4 #h4 ,jelly of hogs feet1 ears1 and snouts4 #i4 ,sheeps feet1 lambs feet1 and calves feet4 ,neats feet for a ,jelly for a ,neats-,tongue4 ,being fresh and tender boil'd and cold1 lard it with candied cittern candied orange1 lemon1 or quinces1 run it over with jelly1 and some preserved barberries or cherries4 ,to make a ,jelly as white as snow of ,jorden-,almonds4 ,take a pound of almonds1 steep them in cold water till they will blanch1 which will be in six hours2 being blanched into cold water1 beat them with a quart of rose water3 then have a decoction of half a pound of ising-glass1 boil'd with a gallon of fair spring-water1 or else half wine1 boil it till half be wasted1 then let it cool1 strain it1 and mingle it with your almonds1 and strain with them a pound of double refined sugar1 the juyce of two lemons1 and cast it into egg shells2 put saffron to some of it1 and make some of it blue1 some of it green1 and some yellow2 cast some into oranges1 and some into lemon rindes candied3 mix part of it with some almond paste colored2 and some with cheese-curds2 serve of divers of these colours on a great dish and plate4 ,to make other white ,jelly4 ,boil two capons being cleansed1 the fat and lungs taken out1 truss them and soak them well in clean water three of four hours2 then boil them in a pipkin1 or pot of two gallons or less1 put to them a gallon or five quarts of white wine1 scum them1 and boil them to a jelly1 next strain the broth from the grounds and blow off the fat clean2 then take a quart of sweet cream1 a quart of the jelly broth1 a pound and half of refined sugar1 and a quarter of a pint of rose water1 mingle them all together1 and give them a warm on the fire with half an ounce of fine searsed ginger2 then set it a cooling1 dish it1 or cast it in lemon or orange-peels1 or in any fashion of the other jellies1 in moulds or glasses1 or turn it into colours2 for sick folks in place of cream use stamped almonds4 ,to make ,jellies for sauces1 made dishes1 and other works4 ,take six pair of calves feet1 scald them and take away the fat between the claws1 as also the great long shank bones1 and lay them in water four or five hours2 then boil them in two gallons of fair spring water1 scum them clean and boil them from two gallons to three quarts1 then strain it through a strong canvas1 and let the broth cool2 being cold cleanse it from the grounds1 pare off the top and melt it1 then put to it in a good large pipkin1 three quarts of white-wine1 three races of ginger slic't1 some six blades of mace1 a quarter of an ounce of cinamon1 a grain of musk1 and eighteen whites of eggs beaten with four pound of sugar1 mingle them with the rest in the pipkin1 and the juyce of three lemons1 set all on the fire1 and let it stew leisurely2 then have your bag ready washed1 and when your pipkin boils up1 run it1 c4 ,harts horn ,jelly4 ,take half a pound of harts-horn1 boil it in fair spring water leisurely1 close covered1 and in a well glazed pipkin that will contain a gallon1 boil it till a spoonful will stand stiff being cold1 then strain it through a fine thick canvas or fine boultering1 and put it again into another lesser pipkin1 with the juyce of eight or nine good large lemons1 a pound and half of double refined sugar1 and boil it again a little while1 then put it in a gally pot1 or small glasses1 or cast it into moulds1 or any fashions of the other jellies4 ,it is held by the ,physicians for a special ,cordial4 ,or take half a pound of harts-horn grated1 and a good capon being finely cleansed and soaked from the blood1 and the fat taken off1 truss it1 and boil it in a pot or pipkin with the harts-horn1 in fair spring water1 the same things as the former1 c4 ,to make another excellent ,jelly of ,harts horn and ,ising-glass for a ,consumption4 ,take half a pound of ising-glass1 half a pound of harts-horn1 half a pound of slic't dates1 a pound of beaten sugar1 half a pound of slic't figs1 a pound of slic't prunes half an ounce of cinamon1 half an ounce of ginger1 a quarter of an ounce of mace1 a quarter of an ounce of cloves1 half an ounce of nutmegs1 and a little red sanders1 slice your spices1 and also a little stick of liquorish and put in your cinamon whole4 ,to make a ,jelly for weakness in the back4 ,take two ounces of harts-horn1 and a wine quart of spring-water1 put it into a pipkin1 and boil it over a soft fire till it be one half consumed1 then take it off the fire1 and let it stand a quarter of an hour1 and strain it through a fine holland cloth1 crushing the harts-horn gently with a spoon3 then put to it the juyce of a lemon1 two spoonfulls of red rose-water1 half a spoonful of cinamon-water1 four or five ounces of fine sugar1 or make it sweet according to the parties taste2 then put it out into little glasses or pipkins1 and let it stand twenty four hours1 then you may take of it in the morning1 or at four of the clock in the afternoon1 what quantity you please4 ,to put two or three spoonfuls of it into broth is very good4 ,to make another dish of meat called a ,press1 for service4 ,do in this as you may see in the jelly of the porker1 before spoken of2 take the feet1 ears1 snouts1 and cheeks1 being finely and tender boil'd to a jelly with spices1 and the same liquor as is said in the ,porker2 then take out the bones and make a lay of it like a square brick1 season it with coriander or fennil-seed1 and bind it up like a square brick in a strong canvas with packthred1 press it till it be cold1 and serve it in slices with bay-leaves1 or run it over with jellies4 ,to make a ,sausage for ,jelly4 ,boil or roast a capon1 mince and stamp it with some almond paste1 then have a fine dried neats-tongue1 one that looks fine and red ready boil'd1 cut it into little pieces1 square like dice1 half an inch long1 and as much of interlarded bacon cut into the same form ready boil'd and cold1 some preserved quinces and barberries1 sugar1 and cinamon1 mingle all together with some scraped ising-glass amongst it warm2 roul it up in a sausage1 knit it up at the ends1 and sow the sides2 then let it cool1 slice it1 and serve it in a jelly in a dish in thin slices1 and run jelly over it1 let it cool and lay on more1 that cool1 run more1 and thus do till the dish be full2 when you serve it1 garnish the dish with jelly and preserved barberries1 and run over all with juyce of lemon4 ,to make ,leach a most excellent way in the ,french ,fashion4 ,take a quart of sweet cream1 twelve spoonfuls of rose-water1 four grains of musk dissolved in rose-water1 and four or five blades of large mace boil'd with half a pound of ising-glass1 being steeped and washed clean1 and put to it half a pound of sugar1 and being boil'd to a jelly1 run it through your jelly bag into a dish1 and being cold slice it into chequer-work1 and serve it on a plate or glasses1 and sometimes without sugar in it1 c4 ,to make the best ,almond ,leach4 ,take an ounce of ising-glass1 and lay it two hours in water1 shift it1 and boil it in fair water1 let it cool2 then take two pound of almonds1 lay them in the water till they will blanch1 then stamp them and put to them a pint of milk1 strain them1 and put in large mace and slic't ginger1 boil them till it taste well of the spice1 then put in your digested ising-glass1 sugar1 and a little rose-water1 run it through a strainer1 and put it into dishes4 ,some you may colour with saffron1 turnsole1 or green wheat1 and blew-bottles for blew4 ,to keep ,sparagus all the year4 ,parboil them very little1 and put them into clarified butter1 cover them with it1 the butter being cold1 cover them with a leather1 and about a month after refresh the butter1 melt it1 and put it on them again1 then set them under ground being covered with a leather4 99 99 99 99 99 99 99 99 99 ,,section ,,ix4 ,the best way of making all manner of baked ,meats4 ,to make a ,bisk or ,batalia ,pie4 ,take six peeping ,pigeons1 and as many peeping small chickens1 truss them to bake2 then have six oxe pallets well boil'd and blancht1 and cut in little pieces2 then take six lamb-stones1 and as many good veal sweet-breads cut in halves and parboil'd1 twenty cocks-combs boil'd and blanch'd1 the bottoms of four artichocks boiled and blanched1 a quart of great oysters parboil'd and bearded1 also the marrow of four bones seasoned with pepper1 nutmeg1 mace1 and salt2 fill the pye with the meat1 and mingle some pistaches amongst it1 cock-stones1 knots1 or yolks of hard eggs1 and some butter1 close it up and bake it 7an hour and half will bake it7 but before you set it in the oven1 put into it a little fair water3 ,being baked pour out the butter1 and liquor it with gravy1 butter beaten up thick1 slic't lemon1 and serve it up4 ,or you may bake this bisk in a patty-pan or dish4 ,sometimes use sparagus and interlarded bacon4 ,for the paste of this dish1 take three quarts of flour1 and three quarters of a pound of butter1 boil the butter in fair water1 and make up the paste hot and quick4 ,otherways in the summer time1 make the paste of cold butter2 to three quarts of flour take a pound and a half of butter1 and work it dry into the flour1 with the yolks of four eggs and one white1 then put a little water to it1 and make it up into a stiff paste4 ,to bake ,chickens or ,pigeons4 ,take either six pigeon peepers or six chicken peepers1 if big cut them in quarters1 then take three sweet-breads of veal slic't very thin1 three sheeps tongues boil'd tender1 blanched and slic't1 with as much veal1 as much mutton1 six larks1 twelve cocks combs1 a pint of great oysters parboild and bearded1 calves udder cut in pieces1 and three marrow bones1 season these foresaid materials with pepper1 salt1 and nutmeg1 then fill them in pies of the form as you see1 and put on the top some chesnuts1 marrow1 large mace1 grapes1 or gooseberries2 then have a little piece of veal and mince it with as much marrow1 some grated bread1 yolks of eggs1 minced dates1 salt1 nutmeg1 and some sweet marjoram1 work up all with a little cream1 make it up in little balls or rouls1 put them in the pie1 and put in a little mutton-gravy1 some artichock bottoms1 or the tops of boild sparagus1 and a little butter2 close up the pie and bake it1 being baked liquor it with juyce of oranges1 one lemon1 and some claret wine1 shake it well together1 and so serve it4 ,to ,make a ,chicken ,pie otherways4 ,take and truss them to bake1 then season them lightly with pepper1 salt1 and nutmeg2 lay them in the pie1 and lay on them some dates in halves1 with the marrow of three marrow-bones1 some large mace1 a quarter of a pound of eringo roots1 some grapes or barberries1 and some butter1 close it up1 and put it in the oven2 being half baked1 liquor it with a pound of good butter2 a quarter of a pint of grape-verjuyce1 and a quartern of refined sugar1 ice it and serve it up4 ,otherways you may use the giblets1 and put in some pistaches1 but keep the former order as aforesaid for change4 ,liquor it with caudle made of a pint of white-wine or verjuyce1 the yolks of five or six eggs1 suger1 and a quarter of a pound of good sweet butter2 fill the pye1 and shake this liquor well in it1 with the slices of a lemon4 ,or you may make the caudle green with the juyce of spinage2 ice these pies1 or scrape sugar on them4 ,otherways for the liquoring or garnishing of these ,pies1 for variety you may put in them boil'd skirrets1 bottom of artichocks boil'd1 or boil'd cabbidge lettice4 ,sometimes sweet herbs1 whole yolks of hard eggs1 interlarded bacon in very thin slices1 and a whole onion2 being baked1 liquor it with white-wine1 butter1 and the juyce of two oranges4 ,or garnish them with barberries1 grapes1 or gooseberries1 red or white currans1 and some sweet herbs chopped small1 boil'd in gravy2 and beat up thick with butter4 ,otherways liquor it with white-wine1 butter1 sugar1 some sweet marjoram1 and yolks of eggs strained4 ,or bake them with candied lettice stalks1 potatoes1 boil'd and blanch'd1 marrow1 dates1 and large mace2 being baked cut up the pye1 and lay on the chickens1 slic't lemon1 then liquor the pye with white-wine1 butter1 and sugar1 and serve it up hot4 ,you may bake any of the foresaid in a patty-pan or dish1 or bake them in cold butter paste4 ,to bake ,turkey1 ,chicken1 ,pea-,chicken1 ,pheasant-,pouts1 ,heath ,pouts1 ,caponets1 or ,partridge for to be eaten cold4 ,take a turkey-chicken1 bone it1 and lard it with pretty big lard1 a pound and half will serve1 then season it with an ounce of pepper1 an ounce of nutmegs1 and two ounces of salt1 lay some butter in the bottom of the pye1 then lay on the fowl1 and put in it six or eight whole cloves1 then put on all the seasoning with good store of butter1 close it up1 and baste it over with eggs1 bake it1 and being baked fill it up with clarified butter4 ,thus you may bake them for to be eaten hot1 giving them but half the seasoning1 and liquor it with gravy and juyce of orange4 ,bake this pye in fine paste2 for more variety you may make a stuffing for it as followeth2 mince some beef-suet and a little veal very fine1 some sweet herbs1 grated nutmeg1 pepper1 salt1 two or three raw yolks of eggs1 some boil'd skirrets or pieces of artichocks1 grapes1 or gooseberries1 c4 ,to bake ,pigeons wild or tame1 ,stock-,doves1 ,turtle-,doves1 ,quails1 ,rails1 c4 to be eaten cold4 ,take six pigeons1 pull1 truss1 and draw them1 wash and wipe them dry1 and season them with nutmeg1 pepper1 and salt1 the quantity of two ounces of the foresaid spices1 and as much of the one as the other1 then lay some butter in the bottom of the pye1 lay on the pigeons1 and put all the seasoning on them in the pye1 put butter to it1 close it up and bake it1 being baked and cold1 fill it up with clarified butter4 ,make the paste of a pottle of fine flour1 and a quarter of a pound of butter boil'd in fair water made up quick and stiff4 ,if you will bake them to be eaten hot1 leave out half the seasoning3 ,bake them in dish1 pie1 or patty-pan1 and make cold paste of a pottle of flour1 six yolks of raw eggs1 and a pound of butter1 work into the flour dry1 and being well wrought into it1 make it up stiff with a little fair water4 ,being baked to be eaten hot1 put it into yolks of hard eggs1 sweet-breads1 lamb-stones1 sparagus1 or bottoms of artichocks1 chesnuts1 grapes1 or gooseberries4 ,sometimes for variety make a lear of butter1 verjuyce1 sugar1 some sweet marjoram chopped and boil'd up in the liquor1 put them in the pye when you serve it up1 and dissolve the yolk of an egg into it2 then cut up the pye or dish1 and put on it some slic't lemon1 shake it well together1 and serve it up hot4 ,in this mode or fashion you bake larks1 black-birds1 thrushes1 veldifers1 sparrows1 or wheat-ears4 ,to bake all manner of ,land ,fowl1 as ,turkey1 ,bustard1 ,peacock1 ,crane1 c4 to be eaten cold4 ,take a turkey and bone it1 parboil and lard it thick with great lard as big as your little finger1 then season it with #b ounces of beaten pepper1 two ounces of beaten nutmeg1 and three ounces of salt1 season the fowl1 and lay it in a pie fit for it1 put first butter in the bottom1 with some ten whole cloves1 then lay on the turkey1 and the rest of the seasoning on it1 lay on good store of butter1 then close it up and baste it either with saffron water1 or three or four eggs beaten together with their yolks2 bake it1 and being baked and cold1 liquor it with clarified butter1 c4 ,to bake all manner of ,sea-,fowl1 as ,swan1 ,whopper1 to be eaten cold4 ,take a swan1 bone1 parboil and lard it with great lard1 season the lard with nutmeg and pepper only1 then take two ounces of pepper1 three of nutmeg1 and four of salt1 season the fowl1 and lay it in the pie1 with good store of butter1 strew a few whole cloves on the rest of the seasoning1 lay on large sheets of lard over it1 and good store of butter2 then close it up in rye-paste or meal course boulted1 and made up with boiling liquor1 and make it up stiff3 or you may bake them to eat hot1 only giving them half the seasoning4 ,in place of baking any of these fowls in pyes1 you may bake them in earthen pans or pots1 for to be preserved cold1 they will keep longer4 ,in the same manner you may bake all sorts of wild geese1 tame geese1 bran geese1 muscovia ducks1 gulls1 shovellers1 herns1 bitterns1 curlews1 heath-cocks1 teels1 olines1 ruffs1 brewes1 pewits1 mewes1 sea-pies1 dap chickens1 strents1 dotterils1 knots1 gravelins1 oxe-eys1 red shanks1 c4 ,in baking of these fowls to be eaten hot1 for the garnish put in a big onion1 gooseberries1 or grapes in the pye1 and sometimes capers or oysters1 and liquor it with gravy1 claret1 and butter4 ,to dress a ,turkey in the ,french mode1 to eat cold1 called a la doode4 ,take a turkey and bone it1 or not bone it1 but boning is the best way1 and lard it with good big lard as big as your little finger and season it with pepper1 cloves1 and mace1 nutmegs1 and put a piece of interlarded bacon in the belly with some rosemary and bayes1 whole pepper1 cloves and mace1 and sew it up in a clean cloth1 and lay it in steep all night in white-wine1 next morning close it up with a sheet of course paste in a pan or pipkin1 and bake it with the same liquor it was steept in2 it will ask four hours baking1 or you may boil the liquor2 then being baked and cold1 serve it on a pie-plate1 and stick it with rosemary and bays1 and serve it up with mustard and sugar in saucers1 and lay the fowl on a napkin folded square1 and the turkey laid corner-ways4 ,thus any large fowl or other meat1 as a leg of mutton1 and the like4 ,meats proper for a stofado may be any large fowl1 as1 ,turkey1 ,swan1 ,goose1 ,bustard1 ,crane1 ,whopper1 wild ,geese1 ,brand ,geese1 ,hearn1 ,shoveler1 or ,bittern1 and many more2 as also ,venison1 ,red ,deer1 ,fallow ,deer1 ,legs of ,mutton1 ,breasts of ,veal boned and larded1 ,kid or ,fawn1 ,pig1 ,pork1 ,neats-tongues1 and ,udders1 or any ,meat1 a ,turkey1 ,lard one pound1 ,pepper one ounce1 ,nutmegs1 ,ginger1 ,mace1 ,cloves1 ,wine a quart1 ,vinegar half a pint1 a quart of great ,oysters1 ,puddings1 ,sausages1 two ,lemons1 two ,cloves of ,garlick4 ,a ,stofado4 ,take two turkeys1 bone them and lard them with great lard as big as your finger1 being first seasoned with pepper1 nutmegs1 being larded1 lay it in steep in an earthen pan or pipkin in a quart of white-wine1 half as much wine-vinegar1 some twenty whole cloves1 half an ounce of mace1 an ounce of beaten pepper1 three races of slic't ginger1 half a handful of salt1 half an ounce of slic't nutmegs1 and a ladleful of good mutton broth1 close up the pot with a sheet of coarse paste1 and bake it2 it will ask four hours baking2 then have a fine clean large dish1 with a six penny ,french bread slic't in large slices1 and then lay them in the bottom of a dish1 and steep them with some good strong mutton broth1 and the same broth that it was baked in1 and some roast mutton gravy1 and dish the fowl1 garnish it with the spices and some sausages1 and some kind of good puddings1 and marrow and carved lemons slic't1 and lemon-peels4 ,to bake any kind of ,heads1 and first of the ,oxe or ,bullocks ,cheeks to be eaten hot or cold4 ,being first cleansed from the slime and filth1 cut them in pieces1 take out the bones1 and season them with pepper1 salt1 and nutmeg1 then put them in a pye with a few whole cloves1 a little seasoning1 slices of bacon1 and butter over all2 bake them very tender1 and liquor them with butter and claret wine4 ,or boil your chickens1 take out the bones and make a pasty with some minced meat1 and a caul of mutton under it1 on the top spices and butter1 close it up in good crust1 and make your pies according to these forms4 ,otherways4 ,bone and lard them with lard as big as your little finger seasoned with pepper1 salt1 and nutmeg1 and laid into the pye or pasty1 with slices of interlarded bacon1 and a clove or two1 close it up1 and bake it with some butter2 make your pye or pasty of good fine crust according to these forms4 ,being baked fill it up with good sweet butter4 ,otherways4 ,you may make a pudding of some grated bread1 minced veal1 beef-suet1 some minced sweet herbs1 a minced onion1 eggs1 cream1 nutmeg1 pepper1 and salt1 and lay it on the top of your meat in the pye1 and some butter1 close it up and bake it4 ,otherways4 ,take a calves head1 soak it well and take out the brains1 boil the head and take out the bones1 being cold stuff it with sweet herbs and hard eggs chopped small1 minced bacon1 and a raw egg or two1 nutmeg1 pepper1 and salt2 and lay in the bottom of the pye minced veal raw1 and bacon2 then lay the cheeks on it in the pye1 and slices of bacon on that1 then spices1 butter1 and grapes or lemon1 close it up1 bake it1 and liquor it with butter only4 ,otherways4 ,boil it and take out the bones1 cleanse it1 and season it with pepper1 salt1 and nutmeg1 put some minced veal or suet in the bottom of the pye1 then lay on the cheeks1 and on them a pudding made of minced veal raw and suet1 currans1 grated bread or parmisan1 eggs1 saffron1 nutmeg1 pepper1 and salt1 put it on the head in the pye1 with some thin slices of interlarded bacon1 thin slices also of veal and butter1 close it up1 and make it according to these forms1 being baked1 liquor it with butter only4 ,to bake a ,calves ,chaldron4 ,boil it tender1 and being cold mince it1 and season it with nutmeg1 pepper1 cinamon1 ginger1 salt1 caraway seeds1 verjuyce1 or grapes1 some currans1 sugar1 rose-water and dates stir them all together and fill your pye1 bake it1 and being baked ice it4 ,minced ,pies of ,calves ,chaldrons1 or ,muggets4 ,boil it tender1 and being cold mince it small1 then put to it bits of lard cut like dice1 or interlarded bacon1 some yolks of hard eggs cut like dice also1 some bits of veal and mutton cut also in the same bigness1 as also lamb1 some gooseberries1 grapes or barberries1 and season it with nutmeg1 pepper1 and salt1 fill your pye1 and lay on it some thin slices of interlarded bacon1 and butter2 close it up1 and bake it1 liquor it with white-wine beaten with butter4 ,to bake a ,calves ,chaldron or ,muggets in a ,pye or little ,pasties1 or make a ,pudding of it1 adding two or three ,eggs4 ,being half boil'd1 mince it small1 with half a pound of beef-suet1 and season it with beaten cloves and mace1 nutmegs1 a little onion and minced lemon peel1 and put to it the juyce of an orange1 and mix all together4 ,then make a piece of puff-paste and bake it in a dish as other ,florentines1 and close it up with the other half of the paste1 and being baked put into it the juyce of two or three oranges1 and stir the meat with the orange juyce well together and serve it1 c4 ,to bake a ,pig to be eaten cold called a ,maremaid ,pye4 ,take a ,pig1 flay it and quarter it1 then bone it1 take also a good ,eel flayed1 speated1 boned1 and seasoned with pepper1 salt1 and nutmeg1 then lay a quarter of your pig in a round pie2 and part of the ,eel on that quarter1 then lay another quarter on the other and then more eel1 and thus keep the order till your pie be full1 then lay a few whole cloves1 slices of bacon1 and butter1 and close it up1 bake it in good fine paste1 being baked and cold1 fill it up with good sweet butter4 ,otherways4 ,scald it1 and bone it being first cleansed1 dry the sides in a clean cloth1 and season them with beaten nutmeg1 pepper1 salt1 and chopped sage2 then have two neats-tongues dryed1 well boild1 and cold1 slice them out all the length1 as thick as a half crown1 and lay a quarter of your pig in a square or round pie1 and slices of the tongue on it1 then another quarter of a pig and more tongue1 thus do four times double2 and lay over all slices of bacon1 a few cloves1 butter1 and a bay-leafe or two2 then bake it1 and being baked1 fill it up with good sweet butter4 ,make your paste white of butter and flower4 ,otherways4 ,take a pig being scalded1 flayed1 and quartered1 season it with beaten nutmeg1 pepper1 salt1 cloves1 and mace1 lay it in your pie with some chopped sweet herbs1 hard eggs1 currans1 7or none7 put your herbs between every lay1 with some gooseberries1 grapes1 or barberries1 and lay on the top slices of interlarded bacon and butter1 close it up1 and bake it in good fine crust1 being baked1 liquor it with butter1 verjuyce1 and sugar4 ,if to be eaten cold1 with butter only4 ,otherways to be eaten hot4 ,cut it in pieces1 and make a pudding of grated bread1 cream1 suet1 nutmeg1 eggs1 and dates1 make it into balls1 and stick them with slic't almonds2 then lay the pig in the pye1 and balls on it1 with dates1 potato1 large mace1 lemon1 and butter2 being baked liquor it4 ,to bake four ,hares in a ,pie4 ,bone them and lard them with great lard1 being first seasoned with nutmeg1 and pepper1 then take four ounces of pepper1 four ounces of nutmegs1 and eight ounces of salt1 mix them together1 season them1 and make a round or square pye of course boulted rye and meal2 then the pie being made put some butter in the bottom of it1 and lay on the hares one upon another2 then put upon it a few whole cloves1 a sheet of lard over it1 and good store of butter1 close it up and bake it1 being first basted over with eggs beaten together1 or saffron2 when it is baked liquor them with clarified butter4 ,or bake them in white paste or pasty1 if to be eaten hot1 leave out half the seasoning4 ,to bake three ,hares in a ,pie to be eaten cold4 ,bone three hares1 mince them small1 and stamp them with the seasoning of pepper1 salt1 and nutmeg1 then have lard cut as big as ones little finger1 and as long as will reach from side to side of the pye2 then lay butter in the bottom of it1 and a lay of meat1 then a lay of lard1 and a lay of meat1 and thus do five or six times1 lay your lard all one way1 but last of all a lay of meat1 a few whole cloves1 and slices of bacon over all1 and some butter1 close it up and bake it1 being baked fill it up with sweet butter1 and stop the vent4 ,thus you may bake any venison1 beef1 mutton1 veal1 or rabits2 if you bake them in earthen pans they will keep the longest4 ,to bake a ,hare with a ,pudding in his belly4 ,for to make this pie you must take as followeth1 a gallon of flour1 half an ounce of nutmegs1 half an ounce of pepper1 salt1 capers1 raisins1 pears in quarters1 prunes1 with grapes1 lemon1 or gooseberries1 and for the liquor a pound of sugar1 a pint of claret or verjuyce1 and some large mace4 ,thus also you may bake a fawn1 kid1 lamb1 or rabit3 ,make your ,hare-,pie according to the foregoing form4 ,to make minced ,pies of a ,hare4 ,take a ,hare1 flay it1 and cleanse it1 then take the flesh from the bones1 and mince it with the fat bacon1 or beef-suet raw1 season it with pepper1 mace1 nutmeg1 cloves1 and salt2 then mingle all together with some grapes1 gooseberries1 or barberries2 fill the pie1 close it up and bake it4 ,otherways4 ,mince it with beef-suet1 a pound and half of raisins minced1 some currans1 cloves1 mace1 salt1 and cinamon1 mingle all together1 and fill the pie1 bake it and liquor it with claret4 ,to make a ,pumpion ,pie4 ,take a pound of pumpion and slice it1 a handful of time1 a little rosemary1 and sweet marjoram stripped off the stalks1 chop them small1 then take cinamon1 nutmeg1 pepper1 and a few cloves all beaten1 also ten eggs1 and beat them1 then mix and beat them all together1 with as much sugar as you think fit1 then fry them like a froise1 after it is fried1 let it stand till it is cold1 then fill your pie after this manner4 ,take sliced apples sliced thin round ways1 and lay a layer of the froise1 and a layer of apples1 with currans betwixt the layers4 ,while your pie is fitted1 put in a good deal of sweet butter before you close it4 ,when the pie is baked1 take six yolks of eggs1 some white-wine or verjuyce1 and make a caudle of this1 but not too thick1 cut up the lid1 put it in1 and stir them well together whilst the eggs and pumpion be not perceived1 and so serve it up4 ,to make a ,lumber-,pie4 ,take some grated bread1 and beef-suet cut into bits like great dice1 and some cloves and mace1 then some veal or capon minced small with beef-suet1 sweet herbs1 salt1 sugar1 the yolks of six eggs boil'd hard and cut in quarters1 put them to the other ingredients1 with some barberries1 some yolks of raw eggs1 and a little cream1 work up all together and put it in the cauls of veal like little sausages2 then bake them in a dish1 and being half baked1 have a pie made and dried in the oven2 put these puddings into it with some butter1 verjuyce1 sugar1 some dates on them1 large mace1 grapes1 or barberries1 and marrow2 being baked1 serve it with a cut cover on it1 and scrape sugar on it4 ,otherways4 ,take some minc't meat of chewits of veal1 and put to it some three or four raw eggs1 make it into balls1 then put them in a pye fitted for them according to this form1 first lay in the balls1 then lay on them some slic't dates1 large mace1 marrow1 and butter2 close it up and bake it1 being baked1 liquor it with verjuyce1 sugar1 and butter1 then ice it1 and serve it up4 ,to make an ,olive ,pye4 ,take tyme1 sweet marjorarm1 savory1 spinage1 parsley1 sage1 endive1 sorrel1 violet leaves1 and strawberry leaves1 mince them very small with some yolks of hard eggs1 then put to them half a pound of currans1 nutmeg1 pepper1 cinamon1 sugar1 and salt1 minced raisins1 gooseberries1 or barberries1 and dates minc'd small1 mingle alltogether1 then have slices of a leg of veal1 or a leg or mutton1 cut thin and hacked with the back of a knife1 lay them on a clean board and strow on the foresaid materials1 roul them up and put them in a pye2 then lay on them some dates1 marrow1 large mace1 and some butter1 close it up and bake it1 being baked cut it up1 liquor it with butter1 verjuyce1 and sugar1 put a slic't lemon into it1 and serve it up with scraped sugar4 ,to bake a ,loin1 ,breast1 or ,rack of ,veal or ,mutton4 ,if you bake it with the bones1 joynt a loin very well and season it with nutmeg1 pepper1 and salt1 put it in your pye1 and put butter to it1 close it up1 and bake it in good crust1 and liquor it with sweet butter4 ,thus also you may bake the brest1 either in pye or pasty1 as also the rack or shoulder1 being stuffed with sweet herbs1 and fat of beef minced together and baked either in pye or pasty4 ,in the summer time you may add to it spinage1 gooseberries1 grapes1 barberries1 or slic't lemon1 and in winter1 prunes1 and currans1 or raisins1 and liquor it with butter1 sugar1 and verjuyce4 ,to make a ,steak ,pye the best way4 ,cut a neck1 loyn1 or breast into steaks1 and season them with pepper1 nutmeg1 and salt2 then have some few sweet herbs minced small with an onion1 and the yolks of three or four hard eggs minced also2 the pye being made1 put in the meat and a few capers1 and strow these ingredients on it1 then put in butter1 close it up and bake it three hours moderately1 c4 ,make the pye round and pretty deep4 ,otherways4 ,the meat being prepared as before1 season it with nutmeg1 ginger1 pepper1 a whole onion1 and salt2 fill the pye1 then put in some large mace1 half a pound of currans1 and butter1 close it up and put it in the oven2 being half baked put in a pint of warmed clearet1 and when you draw it to send it up1 cut the lid in pieces1 and stick it in the meat round the pye2 or you may leave out onions1 and put in sugar and verjuyce4 ,otherways4 ,take a loyn of mutton1 cut it in steaks1 and season it with nutmeg1 pepper1 and salt1 then lay a layer of raisins and prunes in the bottom of the pye1 steaks on them1 and then whole cinamon1 then more fruit and steaks1 thus do it three times1 and on the top put more fruit1 and grapes1 or slic't orange1 dates1 large mace1 and butter1 close it up and bake it1 being baked1 liquor it with butter1 white wine and sugar1 ice it1 and serve it hot4 ,to bake ,steak ,pies the ,french way4 ,season the steaks with pepper1 nutmeg1 and salt lightly1 and set them by2 then take a piece of the leanest of a leg of mutton1 and mince it small with some beef suet and a few sweet herbs1 as tops of tyme1 penniroyal1 young red sage1 grated bread1 yolks of eggs1 sweet cream1 raisins of the sun1 c4 work all together1 and make it into little balls1 and rouls1 put them into a deep round pye on the steaks1 then put to them some butter1 and sprinkle it with verjuyce1 close it up and bake it1 being baked cut it up1 then roul sage leaves in butter1 fry them1 and stick them in the balls1 serve the pye without a cover1 and liquor it with the juyce of two or three oranges or lemons4 ,otherways4 ,bake these steaks in any of the foresaid-ways in patty-pan or dish1 and make other paste called cold butter paste2 take to a gallon of flower a pound and a half of butter1 four or five eggs and but two whites1 work up the butter and eggs into the flour1 and being well wrought1 put to it a little fair cold water1 and make it up a stiff paste4 ,to bake a ,gammon of ,bacon4 ,steep it all night in water1 scrape it clean1 and stuff it with all manner of sweet herbs1 as sage1 tyme1 parsley1 sweet marjoram1 savory1 violet-leaves1 strawberry leaves1 fennil1 rose-mary1 penniroyal1 c4 being cleans'd and chopped small with some yolks of hard eggs1 beaten nutmeg1 and pepper1 stuff it and boil it1 and being fine and tender boil'd and cold1 pare the under side1 take off the skin1 and season it with nutmeg and pepper1 then lay it in your pie or pasty with a few whole cloves1 and slices of raw bacon over it1 and butter2 close it up in pye or pasty of short paste1 and bake it4 ,to bake wild ,bore4 ,take the leg1 season it1 and lard it very well with good big lard seasoned with nutmeg1 pepper1 and beaten ginger1 lay it in a pye of the form as you see1 being seasoned all over with the same spices and salt1 then put a few whole cloves on it1 a few bay-leaves1 large slices of lard1 and good store of butter1 bake it in fine or course crust1 being baked1 liquor it with good sweet butter1 and stop up the vent4 ,if to keep long1 bake it in an earthen pan in the abovesaid seasoning1 and being baked fill it up with butter1 and you may keep it a whole year4 ,to bake your wild ,bore that comes out of ,france4 ,lay it in soak two days1 then parboil it1 and season it with pepper1 nutmeg1 cloves1 and ginger2 and when it is baked fill it up with butter4 ,to bake ,red ,deer4 ,take a side of red deer1 bone it and season it1 then take out the back sinew and the skin1 and lard the fillets or back with great lard as big as your middle finger2 being first seasoned with nutmeg1 and pepper2 then take four ounces of pepper1 four ounces of nutmeg1 and six ounces of salt1 mix them well together1 and season the side of venison2 being well slashed with a knife in the inside for to make the seasoning enter2 being seasoned1 and a pie made according to these forms1 put in some butter in the bottom of the pye1 a quarter of an ounce of cloves1 and a bay-leaf or two1 lay on the flesh1 season it1 and coat it deep1 then put on a few cloves1 and good store of butter1 close it up and bake it the space of eight or nine hours1 but first baste the pie with six or seven eggs1 beaten well together2 being baked and cold fill it up with good sweet clarified butter4 ,take for a side or half hanch of red deer1 half a bushel of rye meal1 being coursly searsed1 and make it up very stiff with boiling water only4 ,if you bake it to eat hot1 give it but half the seasoning1 and liquor it with claret-wine1 and good butter4 ,to bake ,fallow-,dear to be eaten hot or cold4 ,take a side of venison1 bone and lard it with great lard as big as your little finger1 and season it with two ounces of pepper1 two ounces of nutmeg1 and four ounces of salt2 then have a pie made1 and lay some butter in the bottom of it1 then lay in the flesh1 the inside downward1 coat it thick with seasoning1 and put to it on the top of the meat1 with a few cloves1 and good store of butter1 close it up and bake it1 the pye being first basted with eggs1 being baked and cold1 fill it up with clarified butter1 and keep it to eat cold4 ,make the paste as you do for red deer1 course drest through a boulter1 a peck and a pottle of this meal will serve for a side or half hanch of a buck4 ,to bake a side or half ,hanch to be eaten hot4 ,take a side of a buck being boned1 and the skins taken away1 season it only with two ounces of pepper1 and as much salt1 or half an ounce more1 lay it on a sheet of fine paste with two pound of beef-suet1 finely minced and beat with a little fair water1 and laid under it1 close it up and bake it1 and being fine and tender baked1 put to it a good ladle-full of gravy1 or good strong mutton broth4 ,to make a ,paste for it4 ,take a peck of flour by weight1 and lay it on the pastery board1 make a hole in the midst of the flour1 and put to it five pound of good fresh butter1 the yolks of six eggs and but four whites1 work up the butter and eggs into the flour1 and being well wrought together1 put some fair water to it1 and make it into a stiff paste4 ,in this fashion of fallow deer you may bake goat1 doe1 or a pasty of venison4 ,to make meer sauce1 or a ,pickle to keep ,venison in that is tainted4 ,take strong ale and as much vinegar as will make it sharp1 boil it with some bay salt1 and make a strong brine1 scum it1 and let it stand till it be cold1 then put in your vinison twelve hours1 press it1 parboil it1 and season it1 then bake it as before is shown4 ,other ,sauce for tainted ,venison4 ,take your venison1 and boil water1 beer1 and wine-vinegar together1 and some bay-leaves1 tyme1 savory1 rosemary1 and fennil1 of each a handful1 when it boils put in your venison1 parboil it well and press it1 and season it as aforesaid1 bake it for to be eaten cold or hot1 and put some raw minced mutton under it4 ,otherways to preserve tainted ,venison4 ,bury it in the ground in a clean cloth a whole night1 and it will take away the corruption1 savour1 or stink4 ,other meer ,sauces to counterfeit ,beef1 or ,muton to give it a ,venison colour4 ,take small beer and vinegar1 and parboil your beef in it1 let it steep all night1 then put in some turnsole to it1 and being baked1 a good judgment shall not discern it from red or fallow deer4 ,otherways to counterfeit ,ram1 ,wether1 or any ,mutton for ,venison4 ,bloody it in sheeps1 ,lambs1 or ,pigs blood1 or any good and new blood1 season it as before1 and bake it either for hot or cold4 ,in this fashion you may bake mutton1 lamb1 or kid4 ,to make ,umble-,pies4 ,lay minced beef-suet in the bottom of the pie1 or slices of interlarded bacon1 and the umbles cut as big as small dice1 with some bacon cut in the same form1 and seasoned with nutmeg1 pepper1 and salt1 fill your pyes with it1 and slices of bacon and butter1 close it up and bake it1 and liquor it with claret1 butter1 and stripped tyme4 ,to make ,pies of ,sweet-breads or ,lamb stones4 ,parboil them and blanch them1 or raw sweetbreads or stones1 part them in halves1 season them with pepper1 nutmeg1 and salt1 season them lightly2 then put in the bottom of the pie some slices of interlarded bacon1 some pieces of artichocks or mushrooms1 then sweet-breads or stones1 marrow1 gooseberries1 barberries1 grapes1 or slic't lemon1 close it up and bake it1 being baked liquor it with butter only4 ,or otherwise with butter1 white-wine1 and sugar1 and sometimes add some yolks of eggs4 ,to make minced ,pies or ,chewits of a ,leg of ,veal1 ,neats-,tongue1 ,turkey1 or ,capon4 ,take to a good leg of veal six pound of beef-suet1 then take the leg of veal1 bone it1 parboil it1 and mince it very fine when it is hot2 mince the suet by it self very fine also1 then when they are cold mingle them together1 then season the meat with a pound of sliced dates1 a pound of sugar1 an ounce of nutmegs1 an ounce of pepper1 an ounce of cinamon1 half an ounce of ginger1 half a pint of verjuyce1 a pint of rose-water1 a preserved orange1 or any peel fine minced1 an ounce of caraway-comfits1 and six pound of currans2 put all these into a large tray with half a handful of salt1 stir them up all together1 and fill your pies1 close them up1 bake them1 and being baked1 ice them with double refined sugar1 rose-water1 and butter4 ,make the paste with a peck of flour1 and two pound of butter boil'd in fair water or liquor1 make it up boiling hot4 ,to make minced ,pies of ,mutton4 ,take to a leg of mutton four pound of beef-suet1 bone the leg and cut it raw into small pieces1 as also the suet1 mince them together very fine1 and being minc't season it with two pound of currans1 two pound of raisins1 two pound of prunes1 an ounce of caraway seed1 an ounce of nutmegs1 an ounce of pepper1 an ounce of cloves1 and mace1 and six ounces of salt2 stir up all together1 fill the pies1 and bake them as the former4 ,to make minced ,pies of ,beef4 ,take a stone or eight pound of beef1 also eight pound of suet1 mince them very small1 and put to them eight ounces of salt1 two ounces of nutmegs1 an ounce of pepper1 an ounce of cloves and mace1 four pound of currans1 and four pound of raisins1 stir up all these together1 and fill your pies4 ,minced in the ,french fashion1 called ,pelipate1 or in ,english ,petits1 made of ,veal1 ,pork1 or ,lamb1 or any kind of ,venison1 ,beef1 ,poultrey1 or ,fowl4 ,mince them with lard1 and being minced1 season them with salt1 and a little nutmeg1 mix the meat with some pine-apple-seed1 and a few grapes or gooseberries2 fill the pies and bake them1 being baked liquor them with a little gravy4 ,sometimes for variety in the ,winter time1 you may use currans instead of grapes or gooseberries1 and yolks of hard eggs minced among the meat4 ,minced ,pies in the ,italian ,fashion4 ,parboil a leg of veal1 and being cold mince it with beef-suet1 and season it with pepper1 salt1 and gooseberries2 mix with it a little verjuyce1 currans1 sugar1 and a little saffron in powder4 ,forms of minced ,pyes4 ,illustration ,to make an extraordinary ,pie1 or a ,bride ,pye of several ,compounds1 being several distinct ,pies on one bottom4 ,provide cock-stones and combs1 or lamb-stones1 and sweet-breads of veal1 a little set in hot water and cut to pieces2 also two or three ox-pallats blanch't and slic't1 a pint of oysters1 slic't dates1 a handful of pine kernels1 a little quantity of broom buds1 pickled1 some fine interlarded bacon slic't2 nine or ten chesnuts rosted and blancht season them with salt1 nutmeg1 and some large mace1 and close it up with some butter4 ,for the caudle1 beat up some butter1 with three yolks of eggs1 some white or claret wine1 the juyce of a lemon or two2 cut up the lid1 and pour on the lear1 shaking it well together2 then lay on the meat1 slic't lemon1 and pickled barberries1 and cover it again1 let these ingredients be put in the moddle or scollops of the ,pye4 ,several other ,pies belong to the first form1 but you must be sure to make the three fashions proportionably answering one the other2 you may set them on one bottom of paste1 which will be more convenient2 or if you set them several you may bake the middle one full of flour1 it being bak't and cold1 take out the flour in the bottom1 put in live birds1 or a snake1 which will seem strange to the beholders1 which cut up the pie at the ,table4 ,this is only for a ,wedding to pass away the time4 ,now for the other pies you may fill them with several ingredients1 as in one you may put oysters1 being parboild and bearded1 season them with large mace1 pepper1 some beaten ginger1 and salt1 season them lightly and fill the ,pie1 then lay on marrow some good butter1 close it up and bake it4 ,then make a lear for it with white wine1 the oyster liquor1 three or four oysters bruised in pieces to make it stronger1 but take out the pieces1 and an onion1 or rub the bottom of the dish with a clove of garlick2 it being boil'd1 put in a piece of butter1 with a lemon1 sweet herbs will be good boil'd in it1 bound up fast together1 cut up the lid1 or make a hole to let the lear in1 c4 ,another you may make of prawns and cockles1 being seasoned as the first1 but no marrow3 a few pickled mushrooms1 7if you have them7 it being baked1 beat up a piece of butter1 a little vinegar1 a slic't nutmeg1 and the juyce of two or three oranges thick1 and pour it into the ,pye4 ,a third you may make a ,bird pie2 take young ,birds1 as larks pull'd and drawn1 and a forced meat to put in the bellies made of grated bread1 sweet herbs minced very small1 beef-suet1 or marrow minced1 almonds beat with a little cream to keep them from oyling1 a little parmisan 7or none7 or old cheese2 season this meat with nutmeg1 ginger1 and salt1 then mix them together1 with cream and eggs like a pudding1 stuff the larks with it1 then season the larks with nutmeg1 pepper1 and salt1 and lay them in the pie1 put in some butter1 and scatter between them pine-kernels1 yolks of eggs and sweet herbs1 the herbs and eggs being minced very small2 being baked make a lear with the juyce of oranges and butter beat up thick1 and shaken well together4 ,for another of the ,pies1 you may boil artichocks1 and take only the bottoms for the ,pie1 cut them into quarters or less1 and season them with nutmeg4 ,thus with several ingredients you may fill your other ,pies4 ,for the outmost ,pies they must be ,egg-,pies4 ,boil twenty eggs and mince them very small1 being blanched1 with twice the weight of them of beef-suet fine minced also2 then have half a pound of dates slic't with a pound of raisins1 and a pound of currans well washed and dryed1 and half an ounce of cinamon fine beaten1 and a little cloves and mace fine beaten1 sugar a quarter of a pound1 a little salt1 a quarter of a pint of rose-water1 and as much verjuyce1 and stir and mingle all well together1 and fill the pies1 and close them1 and bake them1 they will not be above two hours a baking1 and serve them all seventeen upon one dish1 or plate1 and ice them1 or scrape sugar on them2 every one of these ,pies should have a tuft of paste jagged on the top4 ,to make ,custards divers ways4 ,take to a quart cream1 ten eggs1 half a pound of sugar1 half a quarter of an ounce of mace1 half as much ginger beaten very fine1 and a spoonful of salt1 strain them through a strainer2 and the forms being finely dried in the oven1 fill them full on an even hearth1 and bake them fair and white1 draw them and dish them on a dish and plate2 then strow on them biskets red and white1 stick muskedines red and white1 and scrape thereon double refined sugar4 ,make the paste for these custards of a pottle of fine flour1 make it up with boiling liquor1 and make it up stiff4 ,to make an ,almond ,custard4 ,take two pound of almonds1 blanch and beat them very fine with rosewater1 then strain them with some two quarts of cream1 twenty whites of eggs1 and a pound of double refined sugar2 make the paste as beforesaid1 and bake it in a mild oven fine and white1 garnish it as before and scrape fine sugar over all4 ,to make a ,custard without ,eggs4 ,take a pound of almonds1 blanch and beat them with rose-water into a fine paste1 then put the spawn or row of a ,carp or ,pike to it1 and beat them well together1 with some cloves1 mace1 and salt1 the spices being first beaten1 and some ginger1 strain them with some fair spring water1 and put into the strained stuff half a pound of double refined sugar and a little saffron2 when the paste is dried and ready to fill1 put into the bottom of the coffin some slic't dates1 raisins of the sun stoned1 and some boiled currans1 fill them and bake them2 being baked1 scrape sugar on them4 ,be sure always to prick your custards or forms before you set them in the oven4 ,if you have no row or spawn1 put rice flour instead hereof4 ,to make an extraordinary good ,cake4 ,take half a bushel of the best flour you can get very finely searsed1 and lay it upon a large ,pastry board1 make a hole in the midst thereof1 and put to it three pound of the best butter you can get2 with fourteen pound of currans finely picked and rubbed1 three quarts of good new thick cream warm'd1 two pound of fine sugar beaten1 three pints of good new ale1 barm or yeast1 four ounces of cinamon fine beaten and searsed1 also an ounce of beaten ginger1 two ounces of nutmegs fine beaten and searsed2 put in all these materials together1 and work them up into an indifferent stiff paste1 keep it warm till the oven be hot1 then make it up and bake it1 being baked an hour and a half ice it1 then take four pound of double refined sugar1 beat it1 and searse it1 and put it in a deep clean scowred skillet the quantity of a gallon1 boil it to a candy height with a little rose-water1 then draw the cake1 run it all over1 and set it into the oven1 till it be candied4 ,to make a ,cake otherways4 ,take a gallon of very fine flour and lay it on the pastry board1 then strain three or four eggs with a pint of barm1 and put it into a hole made in the middle of the flour with two nutmegs finely beaten1 an ounce of cinamon1 and an ounce of cloves and mace beaten fine also1 half a pound of sugar1 and a pint of cream2 put these into the flour with two spoonfuls of salt1 and work it up good and stiff1 then take half the paste1 and work three pound of currans well picked rubbed into it1 then take the other part and divide it into two equal pieces1 drive them out as broad as you wold have the cake1 then lay one of the sheets of paste on a sheet of paper1 and upon that the half that hath the currans1 and the other part on the top1 close it up round1 prick it1 and bake it2 being baked1 ice it with butter1 sugar1 and rose water1 and set it again into the oven4 ,to make ,french ,bread the best way4 ,take a gallon of fine flour1 and a pint of good new ale barm or yeast1 and put it to the flour1 with the whites of six new laid eggs well beaten in a dish1 and mixt with the barm in the middle of the flour1 also three spoonfuls of fine salt2 then warm some milk and fair water1 and put to it1 and make it up pretty stiff1 being well wrought and worked up1 cover it in a boul or tray with a warm cloth till your oven be hot2 then make it up either in rouls1 or fashion it in little wooden dishes and bake it1 being baked in a quick oven1 chip it hot4 99 99 99 99 99 99 99 99 99 ,,section ,x4 ,to bake all manner of ,curneld ,fruits in ,pyes1 ,tarts1 or made ,dishes1 raw or preserved1 as ,quinces1 ,warden1 ,pears1 ,pippins1 c4 ,to bake a ,quince ,pye4 ,take fair ,quinces1 core and pare them very thin1 and put them in a ,pye1 then put it in two races of ginger slic't1 as much cinamon broken into bits1 and some eight or ten whole cloves1 lay them in the bottom of the ,pye1 and lay on the ,quinces close packed1 with as much fine refined sugar as the ,quinces weigh1 close it up and bake it1 and being well soaked the space of four or five hours1 ice it4 ,otherways4 ,take a gallon of flour1 a pound and a half of butter1 six eggs1 thirty quinces1 three pound of sugar1 half an ounce of cinamon1 half an ounce of ginger1 half an ounce of cloves1 and some rose-water1 make them in a ,pye or ,tart1 and being baked stew on double refined sugar4 ,otherways4 ,bake these ,quinces raw1 slic't very thin1 with beaten cinamon1 and the same quantity of sugar1 as before1 either in tart1 patty-pan1 dish1 or in cold butter-paste1 sometimes mix them with wardens1 pears or pipins1 and some minced citron4 ,to make a ,quince ,pye otherways4 ,take ,quinces and preserve them1 being first coared and pared1 then make a sirrup of fine sugar and spring water1 take as much as the quinces weigh1 and to every pound of sugar a pint of fair water1 make your sirrup in a preserving pan2 being scumm'd and boil'd to sirrup1 put in the quinces1 boil them up till they be well coloured1 being cold1 bake them in pyes whole or in halves1 in a round tart1 dish1 or patty-pan with a cut cover1 or in quarters2 being baked put in the same sirrup1 but before you bake them1 put in more fine sugar1 and leave the sirrups to put in afterwards1 then ice it4 ,thus you may do of any curnel'd fruits1 as wardens1 pippins pears1 pearmains1 green quodlings1 or any good apples1 in laid tarts1 or cuts4 ,to make a slic't ,tart of ,quinces1 ,wardens1 ,pears1 ,pippins1 in slices raw of divers ,compounds4 ,the foresaid fruits being finely pared1 and slic't in very thine slices2 season them with beaten cinamon1 and candied citron minced1 candied orange1 or both1 or raw orange peel1 raw lemon peel1 fennil-seed1 or caraway-seed or without any of these compounds or spices1 but the fruits alone one amongst the other2 put to ten pippins six quinces1 six wardens1 eight pears1 and two pound of sugar2 close it up1 bake it2 and ice it as the former tarts4 ,thus you may also bake it in patty-pan1 or dish1 with cold butter paste4 ,to bake ,quinces1 ,wardens1 ,pears1 ,pippins1 or any ,fruits preserved to be baked in pies1 ,tarts1 ,patty-pan or ,dish4 ,preserve any of the foresaid in white-wine sugar till the sirrup grow thick1 then take the quinces out of it1 and lay them to cool in a dish1 then set them into the pye1 and prick cloves on the tops with some cinamon1 and good store of refined sugar1 close them up with a cut cover1 and being baked1 ice it1 and fill it up with the syrrup they were first boiled in4 ,otherways4 ,you may bake them in an earthen pot with some claret-wine and sugar1 and keep them for your use4 ,to make a ,trotter ,pye of ,quinces1 ,wardens1 ,pears1 c4 ,take them either severally or all together in quarters1 or slic't raw1 if in quarters put some whole ones amongst them1 if slic't beaten spices1 and a little butter and sugar2 take to twelve quinces a pound of sugar1 and a quarter of a pound of butter1 close it up and bake it1 and being bak't cut it up and mash the fruit to pieces1 then put in some cream1 and yolks of eggs beaten together1 and put it into the ,pye1 stir all together1 and cut the cover into five or six pieces like ,lozenges1 or three square1 and scrape on sugar4 ,to make a ,pippin ,pye4 ,take thirty good large pippins1 pare them very thin1 and make the ,pye1 then put in the pippins1 thirty cloves1 a quarter of an ounce of whole cinamon1 and as much pared and slic't1 a quarter of a pound of orangado1 as much of lemon in sucket1 and a pound half of refined sugar1 close it up and bake it1 it will ask four hours baking1 then ice it with butter1 sugar1 and rose-water4 ,to make a ,pippin ,tart according to this form4 ,take fair pippins and pare them1 then cut them in quarters1 core them and stew them1 in claret-wine1 whole cinamon1 and slic't ginger2 stew them half an hour1 then put them into a dish1 and break them not1 when they are cold1 lay them one by one into the tart1 then lay on some green cittern minced small1 candied orange or coriander1 put on sugar and close it up1 bake it1 and ice it1 then scrape on sugar and serve it4 ,to make a ,pippin ,tart1 either in ,tart1 ,patty-,pan1 or ,dish4 ,take ten fair pippins1 preserve them in white wine1 sugar1 whole cinamon1 slic't ginger1 and eight or ten cloves1 being finely preserved and well coloured1 lay them on a cut tart of short paste2 or in place of preserving you may bake them between two dishes in the oven for the foresaid use4 ,a made ,dish of ,pippins4 ,take pippins1 pare and slice them1 then boil them in claret-wine in a pipkin1 or between two dishes with some sugar1 and beaten cinamon1 when 'tis boiled good and thick1 mash it like marmalade1 and put in a dish of puff paste or short paste2 acording to this form with a cut cover1 and being baked ice it4 ,to preserve ,pippins in slices4 ,make pippins and slice them round with the coars or kernels in1 as thick as a half crown piece1 and some lemon-peel amongst them in slices1 or else cut like small lard1 or orange peel first boil'd and cut in the same manner2 then make the syrup weight for weight1 and being clarified and scummed clean1 put in the pipins and boil them up quick2 to a pound of sugar put a pint of fair water1 or a pint of white-wine or claret1 and make them of two colours4 ,to make a ,warden or a ,pear ,tart quartered4 ,take twenty good wardens1 pare them1 and cut them in a tart1 and put to them two pound of refined sugar1 twenty whole cloves1 a quarter of an ounce of cinamon broke into little bits1 and three races of ginger pared and slic't thin2 then close up the tart and bake it1 it will ask five hours baking1 then ice it with a quarter of a pound of double refined sugar1 rose-water1 and butter4 ,other ,tart of ,warden1 ,quinces1 or ,pears4 ,first bake them in a pot1 then cut them in quarters1 and coar them1 put them in a tart made according to this form1 close it up1 and when it is baked1 scrape on sugar4 ,to make a ,tart of ,green ,pease4 ,take green pease and boil them tender1 then pour them out into a cullender1 season them with saffron1 salt1 and put sugar to them and some sweet butter1 then close it up and bake it almost an hour1 then draw it forth of the oven and ice it1 put in a little verjuyce1 and shake them well together1 then scrape on sugar1 and serve it in4 ,to make a ,tart of ,hips4 ,take hips1 cut them1 and take out the seeds very clean1 then wash them and season them with sugar1 cinamon1 and ginger1 close the tart1 bake it1 ice it1 scrape on sugar1 and serve it in4 ,to make a ,tart of ,rice4 ,boil the rice in milk or cream1 being tender boil'd pour it into a dish1 season it with nutmeg1 ginger1 cinamon1 pepper1 salt1 sugar1 and the yolks of six eggs1 put it in the tart with some juyce of orange2 close it up and bake it1 being baked scrape on sugar1 and so serve it up4 ,to make a tart of ,medlers4 ,take medlers that are rotten1 strain them1 and set them on a chaffing dish of coals1 season them with sugar1 cinamon1 and ginger1 put some yolks of eggs to them1 let it boil a little1 and lay it in a cut tart2 being baked scrape on sugar4 ,to make a ,cherry-,tart4 ,take out the stones1 and lay the cherries into the tart1 with beaten cinamon1 ginger1 and sugar1 then close it up1 bake it1 and ice it2 then make a sirrup of muskedine1 and damask water1 and pour it into the tart1 scrape on sugar1 and so serve it4 ,to make a ,strawberry-,tart4 ,wash the strawberries1 and put them into the ,tart1 season them with cinamon1 ginger1 and a little red wine1 then put on sugar1 bake it half an hour1 ice it1 scrape on sugar1 and serve it4 ,to make a ,taffety-,tart4 ,first wet the paste with butter and cold water1 roul it very thin1 then lay apples in the lays1 and between every lay of apples1 strew some fine sugar1 and some lemon-peel cut very small1 you may also put some fennil-seed to them2 let them bake an hour or more1 then ice them with rose-water1 sugar1 and butter beaten together1 and wash them over with the same1 strew more fine sugar on them1 and put them into the oven again1 being enough serve them hot or cold4 ,to make an ,almond ,tart4 ,strain beaten almonds with cream1 yolks of eggs1 sugar1 cinamon1 and ginger1 boil it thick1 and fill your tart1 being baked ice it4 ,to make a ,damson ,tart4 ,boil them in wine1 and strain them with cream1 sugar1 cinamon1 and ginger1 boil it thick1 and fill your tart4 ,to make a ,spinage ,tart of three colours1 green1 yellow1 and white4 ,take two handfuls of young tender spinage1 wash it and put it into a skillet of boiling liquor2 being tender boil'd have a quart of cream boil'd with some whole cinamon1 quarterd nutmeg1 and a grain of musk2 then strain the cream1 twelve yolks of eggs1 and the boil'd spinage into a dish1 with some rose-water1 a little sack1 and some fine sugar1 boil it over a chaffing dish of coals1 and stir it that it curd not1 keep it till the tart be dried in the oven1 and dish it in the form of three colours1 green1 white1 and yellow4 ,to make ,cream ,tarts4 ,thicken cream with muskefied bisket bread1 and serve it in a dish1 stick wafers round about it1 and slices of preserved citron1 and in the middle a preserved orange with biskets1 the garnish of the dish being of puff paste4 ,or you may boil quinces1 wardens1 pares1 and pippins in slices or quarters1 and strain them into cream1 as also these fruits1 melacattons1 necturnes1 apricocks1 peaches1 plumbs1 or cherries1 and make your tart of these forms4 ,to make a ,french ,tart4 ,take a pound of almonds1 blanch and beat them into fine paste in a stone mortar1 with rose-water1 then beat the white breast of a cold roast turkey1 being minced1 and beat with it a pound of lard minc't1 with the marrow of four bones1 and a pound of butter1 the juyce of three lemons1 two pounds of hard sugar1 being fine beaten1 slice a whole green piece of citron in small slices1 a quarter of a pound of pistaches1 and the yolks of eight or ten eggs1 mingle all together1 then make a paste for it with cold butter1 two or three eggs1 and cold water4 ,to make a ,quodling ,pie4 ,take green quodlings and quodle them1 peel them and put them again into the same water1 cover them close1 and let them simmer on embers till they be very green1 then take them up and let them drain1 pick out the noses1 and leave them on the stalks1 then put them in a pie1 and put to them fine sugar1 whole cinamon1 slic't ginger1 a little musk1 and rose-water1 close them up with a cut cover1 and as soon as it boils up in the oven1 draw it1 and ice it with rose-water1 butter1 and sugar4 ,or you may preserve them and bake them in a dish with paste1 tart1 or patty-pan4 ,to make a ,dish in the ,italian ,fashion4 ,take pleasant pears1 slice them into thin slices1 and put to them half as much sugar as they weigh1 then mince some candied citron and candied orange small1 mix it with the pears1 and lay them on a bottom of cold butter paste in a patty-pan with some fine beaten cinamon1 lay on the sugar and close it up1 bake it1 being baked1 ice it with rose-water1 fine sugar1 and butter4 ,for the several ,colours of ,tarts4 ,if to have them yellow1 preserved quinces1 apricocks1 necturnes1 and melacattons1 boil them up in white-wine with sugar1 and strain them4 ,otherways1 strained yolks of eggs and cream4 ,for green tarts take green quodlings1 green preserved apricocks1 green preserved plums1 green grapes1 and green gooseberries4 ,for red tarts1 quinces1 pippins1 cherries1 rasberries1 barberries1 red currans1 red gooseberries1 damsins4 ,for black tarts1 prunes1 and many other berries preserved4 ,for white tarts1 whites of eggs and cream4 ,of all manner of tart-stuff strained1 that carries his colour black1 as prunes1 damsons1 c4 ,for lard of set ,tarts dishes1 or patty-pans4 ,tart stuff of damsons4 ,take a postle of damsons and good ripe apples1 being pared and cut into quarters1 put them into an earthen pot with a little whole cinamon1 slic't ginger1 and sugar1 bake them and being cold strain them with some rose-water1 and boil the stuff thick1 c4 ,other ,tart stuff that carries its colour black4 ,take three pound of prunes1 and eight fair pippins par'd and cor'd1 stew them together with some claret wine1 some whole cinamon1 slic't ginger1 a sprig of rosemary1 sugar1 and a clove or two1 being well stew'd and cold1 strain them with rose-water1 and sugar4 ,to make other black ,tart ,stuff4 ,take twelve pound of prunes1 and sixteen pound of raisins1 wash them clean1 and stew them in a pot with water1 boil them till they be very tender1 and then strain them through a course strainer2 season it with beaten ginger and sugar1 and give it a warm on the fire4 ,yellow ,tart ,stuff4 ,take twelve yolks of eggs1 beat them with a quart of cream1 and bake them in a soft oven2 being baked strain them with some fine sugar1 rose-water1 musk1 ambergriese1 and a little sack1 or in place of baking1 boil the cream and eggs4 ,white ,tart-,stuff4 ,make the white tart stuff with cream1 in all points as the yellow1 and the same seasoning4 ,green ,tart-,stuff4 ,take spinage boil'd1 green peese1 green apricocks1 green plums quodled1 peaches quodled1 green necturnes quodled1 gooseberries quodled1 green sorrel1 and the juyce of green wheat4 ,to bake ,apricocks green4 ,take young green apricocks1 so tender that you may thrust a pin through the stone1 scald them and scrape the out side1 of putting them in water as you peel them till your tart be ready1 then dry them and fill the tart with them1 and lay on good store of fine sugar1 close it up and bake it1 ice it1 scrape on sugar1 and serve it up4 ,to bake ,mellacattons4 ,take and wipe them clean1 and put them in a pie made scollop ways1 or in some other pretty work1 fill the pie1 and put them in whole with weight for weight in refined sugar1 close it up and bake it1 being baked ice it4 ,sometimes for change you may add to them some chips or bits of whole cinamon1 a few whole cloves1 and slic't ginger4 ,to preserve ,apricocks1 or any ,plums green4 ,take apricocks when they are so young and green1 that you may put a needle through stone and all1 but all other plums may be taken green1 and at the highest growth1 then put them in indifferent hot water to break them1 let them stand close cover'd in that hot water till a thin skin will come off with scraping1 all this while they will look yellow2 then put them into another skillet of hot water1 and let them stand covered until they turn to a perfect green1 then take them out1 weigh them1 take their weight in sugar and something more1 and so preserve them4 ,clarifie the sugar with the white of an egg1 and some water4 ,to preserve ,apricocks being ripe4 ,stone them1 then weigh them with sugar1 and take weight for weight1 pare them and strow on the sugar1 let them stand till the moisture of the apricocks hath wet the sugar1 and stand in a sirrup3 then set them on a soft fire1 not suffering them to boil1 till your sugar be all melted2 then boil them a pretty space for half an hour1 still stirring them in the sirrup1 then set them by two hours1 and boil them again till your sirrup be thick1 and your apricocks look clear1 boil up the sirrup higher1 then take it off1 and being cold put in the apricocks into a gally-pot or glass1 close them up with a clean paper1 and leather over all4 ,to preserve ,peaches after the ,venetian way4 ,take twenty young peaches1 part them in two1 and take out the stones1 then take as much sugar as they weigh1 and some rose-water1 put in the peaches1 and make a sirrup that it may stand and stick to your fingers1 let them boil softly a while1 then lay them in a dish1 and let them stand in the same two or three days1 then set your sirrup on the fire1 let it boil up1 and then put in the peaches1 and so preserve them4 ,to preserve ,mellacattons4 ,stone them and parboil them in water1 then peel off the outward skin of them1 they will boil as long as a piece of beef1 and therefore you need not fear the breaking of them2 when they are boil'd tender make sirrup of them as you do of any other fruit1 and keep them all the year4 ,to preserve ,cherries4 ,take a pound of the smallest cherries1 but let them be well coloured1 boil them tender in a pint of fair water1 then strain the liquor from the cherries and take two pound of other fair cherries1 stone them1 and put them in your preserving-pan1 with a laying of cherries and a laying of sugar1 then pour the sirrup of the other strained cherries over them1 and let them boil as fast as maybe with a blazing fire1 that the sirrup may boil over them2 when you see that the sirrup is of a good colour1 something thick1 and begins to jelly1 set them a cooling1 and being cold pot them2 and so keep them all the year4 ,to preserve ,damsins4 ,take damsins that are large and well coloured1 7but not throw ripe1 for then they will break7 pick them clean and wipe them one by one2 then weigh them1 and to every pound of damsins you must take a pound of ,barbary sugar1 white good1 dissolved in half a pint or more of fair water2 boil it almost to the height of a sirrup1 and then put in the damsins1 keeping them with a continual scuming and stirring1 so let them boil on a gentle fire till they be enough1 then take them off and keep them all the year4 ,to preserve ,grapes as green as ,grass4 ,take grapes very green1 stone them and cut them into little bunches1 then take the like quantity of refin'd sugar finely beaten1 strew a row of sugar in your preserving pan1 and a lay of grapes upon it1 then strow on some more sugar upon them1 put to them four or five spoonfuls of fair water1 and boil them up as fast as you can4 ,to preserve ,barberries4 ,take barberries very fair and well coloured1 pick out the stones1 weigh them1 and to every ounce of barberries take three ounce of hard sugar1 half an ounce of pulp of barberries1 and an ounce of red rose-water to dissolve the sugar2 boil it to a sirrup1 then put in the barberries and let them boil a quarter of an our1 then take them up1 and being cool pot them1 and they will keep their colour all the year4 ,thus you may preserve red currans1 c4 ,to preserve ,gooseberries green4 ,take some of the largest gooseberries that are called ,gascoyn gooseberries1 set a pan of water on the fire1 and when it is lukewarm put in the berries1 and cover them close1 keep them warm half an hour2 then have another posnet of warm water1 put them into that1 in like sort quoddle them three times over in hot water till they look green2 then pour them into a sieve1 let all the water run from them1 and put them to as much clarified sugar as will cover them1 let them simmer leisurely close covered1 then your gooseberries will look as green as leek blades1 let them stand simmering in that sirrup for an hour1 then take them off the fire1 and let the sirrup stand till it be cold1 then warm them once or twice1 take them up1 and let the sirrup boil by it self1 pot them1 and keep them4 ,to preserve ,rasberries4 ,take fair ripe rasberries1 7but not over ripe7 pick them from the stalk1 then take weight for weight of double refined sugar1 and the juyce of rasberries2 to a pound of rasberries take a quarter of a pint of raspass juyce1 and as much of fair water1 boil up the sugar and liquor1 and make the sirrup1 scum it1 and put in the raspass1 stir them into the sirrup1 and boil them not too much2 being preserved take them up1 and boil the sirrup by it self1 not too long1 it will keep the colour2 being cold1 pot them and keep them4 ,thus you may also preserve strawberries4 ,the time to preserve ,green ,fruits4 ,gooseberries must be taken about ,whitsuntide1 as you see them in bigness1 the long gooseberry will be sooner than the red2 the white wheat plum1 which is ever ripe in ,wheat harvest1 must be taken in the midst of ,july1 the pear plum in the midst of ,august1 the peach and pippin about ,bartholomew-tide1 or a little before2 the grape in the first week of ,september4 ,note that to all your green fruits in general that you will preserve in sirup1 you must take to every pound of fruit1 a pound and two ounces of sugar1 and a grain of musk2 your plum1 pippin and peach will have three quarters of an hour boiling1 or rather more1 and that very softly1 keep the fruit as whole as you can2 your grapes and gooseberries must boil half an hour something fast and they will be the fuller4 ,note also1 that to all your ,conserves you take the full weight of sugar1 then take two skillets of water1 and when they are scalding hot put the fruits first into one of them and when that grows cold put them in the other1 changing them till they be about to peel1 then peel them1 and afterwards settle them in the same water till they look green1 then take them and put them into sugar sirrup1 and so let them gently boil till they come to a jelly2 let them stand therein a quarter of an hour1 then put them into a pot and keep them4 99 99 99 99 99 99 99 99 99 ,,section ,,xi4 ,to make all manner of made ,dishes1 with or without ,paste4 ,to make a ,paste for a ,pie4 ,take to a gallon of flour a pound of butter1 boil it in fair water1 and make the paste up quick4 ,to make cool ,butter ,paste for ,patty-,pans or ,pasties4 ,take to every peck of flour five pound of butter1 the whites of six eggs1 and work it well together with cold spring water2 you must bestow a great deal of pains1 and but little water1 or you put out the millers eyes4 ,this paste is good only for patty-pan and pasty4 ,sometimes for this paste put in but eight yolks of eggs1 and but two whites1 and six pound of butter4 ,to make ,paste for thin bak'd ,meats4 ,the paste for your thin and standing bak'd meats must be made with boiling water1 then put to every peck of flour two pound of butter1 but let your butter boil first in your liquor4 ,to make ,custard ,paste4 ,let it be only boiling water and flour without butter1 or put sugar to it1 which will add to the stiffness of it1 thus likewise all pastes for ,cuts and ,orangado ,tarts1 or such like4 ,paste for made-,dishes in the ,summer4 ,take to a gallon of flour three pound of butter1 eight yolks of eggs1 and a pint of cream or almond milk1 work up the butter and eggs dry into the flour1 then put cream to it1 and make it pretty stiff4 ,paste ,royal for made ,dishes4 ,take to a gallon of flour a pound of sugar1 a quart of almond milk1 a pound and half of butter1 and a little saffron1 work up all cold together1 with some beaten cinamon1 two or three eggs1 rose-water1 and a grain of ambergriese and musk4 ,otherways4 ,take a pottle of flour1 half a pound of butter1 six yolks of eggs1 a pint of cream1 a quarter of a pound of sugar1 and some fine beaten cinamon1 and work up all cold4 ,otherways4 ,take to a pottle of flour four eggs1 a pound and a half of butter1 and work them up dry in the flour1 then make up the paste with a pint of white-wine1 rose-water1 and sugar4 ,to make ,paste for ,lent for made ,dishes4 ,take a quart of flour1 make it up with almond-milk1 half a pound of butter1 and some saffron4 ,to make ,puff-,paste divers ways4 ,the ,first ,way4 ,take a pottle of flour1 mix it with cold water1 half a pound of butter1 and the whites of five eggs2 mix them together very well and stiff1 then roul it out very thin1 and put flour under it and over it1 then take near a pound of butter1 and lay it in bits all over1 double it in five or six doubles1 this being done roul it out the second time1 and serve it as at the first1 then roul it out and cut it into what form1 or for what use you please2 you need not fear the curle1 for it will divide it as often as you double it1 which ten or twelve times is enough for any use4 ,the second way4 ,take a quart of flour1 and a pound and a half of butter1 work the half pound of butter dry into the flour1 then put three or four eggs to it1 and as much cold water as will make it leith paste1 work it in a piece of a foot long1 then strew a little flour on the table1 take it by the end1 and beat it till it stretch to be long1 then put the ends together1 and beat it again1 and so do five or six times1 then work it up round1 and roul it up broad2 then beat your pound of butter with a rouling pin that it may be little1 take little bits thereof1 and stick it all over the paste1 fold up your paste close1 and coast it down with your rouling pin1 roul it out again1 and so do five or six times1 then use it as you will4 ,the third way4 ,break two eggs into three pints of flour1 make it with cold water and roul it out pretty thick and square1 then take so much butter as paste1 lay it in ranks1 and divide your butter in five pieces1 that you may lay it on at five several times1 roul your paste very broad1 and stick one part of the butter in little pieces all over your paste1 then throw a handful of flour slightly on1 fold up your paste and beat it with a rowling-pin1 so roul it out again1 thus do five times1 and make it up4 ,the fourth way4 ,take to a quart of flour four whites and but two yolks of eggs1 and make it up with as much cream as will make it up pretty stiff paste1 then roul it out1 and beat three quarters of a pound of butter of equal hardness of the paste1 lay it on the paste in little bits at ten several times2 drive out your paste always one way2 and being made1 use it as you will4 ,the fifth way4 ,work up a quart of flour with half a pound of butter1 three whites of eggs1 and some fair spring water1 make it a pretty stiff paste1 and drive it out1 then beat half a pound of more butter of equal hardness of the paste1 and lay it on the paste in little bits at three several times1 roul it out1 and use it for what use you please4 ,drive the paste out every time very thin4 ,a made ,dish or ,florentine of any kind of ,tongue in ,dish1 ,pye1 or ,patty-pan4 ,take a fresh neats tongue1 boil it tender and blanch it1 being cold1 cut it into little square bits as big as a nutmeg1 and lard it with very small lard1 then have another tongue raw1 take off the skin1 and mince it with beef-suet1 then lay on one half of it in the dish or patty pan upon a sheet of paste2 then lay on the tongue being larded and finely seasoned with nutmeg1 pepper1 and salt2 and with the other minced tongue put grated bread to it1 some yolks of raw eggs1 some sweet herbs minced small1 and made up into balls as big as a walnut1 lay them on the other tongue1 with some chesnuts1 marrow1 large mace1 some grapes1 gooseberries or barberries1 some slices of interlarded bacon and butter1 close it up and bake it1 being baked liquor it with grape-verjuyce1 beaten butter1 and the yolks of three or four eggs strained with the verjuyce4 ,a made ,dish of ,tongues otherways4 ,take neats-tongues or smaller tongues1 boil them tender1 and slice them thin1 then season them with nutmeg1 pepper1 beaten cinamon2 salt1 and some ginger1 season them lightly1 and lay them in a dish on a bottom or sheet of paste mingled with some currans1 marrow1 large mace1 dates1 slic't lemon1 grapes1 barberries1 or gooseberries and butter1 close up the dish1 and being almost baked1 liquor it with white wine1 butter1 and sugar1 and ice it4 ,made ,dish in ,paste of two ,rabits1 with sweet liquor4 ,take the rabits1 flay them1 draw them and cut them into small pieces as big as a walnut1 then wash and dry them with a clean cloth1 and season them with pepper1 nutmeg1 and salt2 lay them on a bottom of paste1 also lay on them dates1 preserved lettice stalks1 marrow1 large mace1 grapes1 and slic't orange or lemon1 put butter to it1 close it up and bake it1 being baked1 liquor it with sugar1 white-wine and butter2 or in place of wine1 grape-verjuyce1 and strained yolks of raw eggs4 ,in winter bake them with currans1 prunes1 skirrets1 raisins of the sun1 c4 ,a made ,dish of ,florentine1 or a ,partridge or ,capon4 ,being roasted and minced very small with as much beef-marrow1 put to it two ounces of orangado minced small with as much green citron minced also1 season the meat with a little beaten cloves1 mace1 nutmeg1 salt1 and sugar1 mix all together1 and bake it in puff paste2 when it is baked1 open it1 and put in half a grain of musk or ambergriese1 dissolved with a little rose-water1 and the juyce of oranges1 stir all together amongst the meat1 cover it again1 and serve it to the table4 ,to make a ,florentine1 or ,dish1 without ,paste1 or on ,paste4 ,take a leg of mutton or veal1 shave it into thin slices1 and mingle it with some sweet herbs1 as sweet marjoram1 tyme1 savory1 parsley1 and rosemary1 being minced very small1 a clove of garlick1 some beaten nutmeg1 pepper1 a minced onion1 some grated manchet1 and three or four yolks of raw eggs1 mix all together with a little salt1 some thin slices of interlarded bacon1 and some oster-liquor1 lay the meat round the dish on a sheet of paste1 or in the dish without paste1 bake it1 and being baked1 stick bay leaves round the dish4 ,to bake ,potatoes1 ,artichocks in a ,dish1 ,pye1 or ,patty-pan either in ,paste1 or little ,pasties4 ,take any of these roots1 and boil them in fair water1 but put them not in till the water boils1 being tender boil'd1 blanch them1 and season them with nutmeg1 pepper1 cinamon1 and salt1 season them lightly1 then lay on a sheet of paste in a dish1 and lay on some bits of butter1 then lay on the potatoes round the dish1 also some eringo roots1 and dates in halves1 beef marrow1 large mace1 slic't lemon1 and some butter1 close it up with another sheet of paste1 bake it1 and being baked1 liquor it with grape-verjuyce1 butter and sugar1 and ice it with rose-water and sugar4 ,to make a made ,dish of ,spinage in ,paste baked4 ,take some young spinage1 and put it in boiling hot fair water1 having boil'd two or three walms1 drain it from the water1 chop it very small1 and put it in a dish with some beaten cinamon1 salt1 sugar1 a few slic't dates1 a grain of musk dissolved in rose-water1 some yolks of hard eggs chopped small1 some currans and butter2 stew these foresaid materials on a chaffing dish of coals1 then have a dish of short paste on it1 and put this composition upon it1 either with a cut1 a close cover1 or none2 bake it1 and being baked1 ice it with some fine sugar1 water1 and butter4 ,other made ,dish of ,spinage in ,paste baked4 ,boil spinage as beforesaid1 being tender boil'd1 drain it in a cullender1 chop it small1 and strain it with half a pound of almond-paste1 three or four yolks of eggs1 half a grain of musk1 three or four spoonfuls of cream1 a quartern of fine sugar1 and a little salt2 then bake it on a sheet of paste on a dish without a cover1 in a very soft oven1 being fine and green baked1 stick it with preserved barberries1 or strow on red and white biskets1 or red and white muskedines1 and scrape on fine sugar4 ,a made ,dish of ,spinage otherways4 ,take a pound of fat and well relished cheese1 and a pound of cheese curds1 stamp them in a mortar with some sugar1 then put in a pint of juyce of spinage1 a pint of cream1 ten eggs1 cinamon1 pepper1 nutmeg1 and cloves1 make your dish without a cover1 according to this form1 being baked ice it4 ,to make a made ,dish of ,barberries4 ,take a good quantity of them and boil them with claret-wine1 rose-water and sugar1 being boil'd very thick1 strain them1 and put them on a bottom of puff paste in a dish1 or short fine paste made of sugar1 fine flour1 cold butter1 and cold water1 and a cut cover of the same paste1 bake it and ice it1 and cast bisket on it1 but before you lay on the iced cover1 stick it with raw barberries in the pulp or stuff4 ,to make a ,peasecod ,dish1 in a ,puff ,paste4 ,take a pound of almonds1 and a quarter of a pound of sugar1 beat the almonds finely to a paste with some rose-water1 then beat the sugar amongst them1 mingle some sweet butter with it1 and make this stuff up in puff paste like peasecods1 bake them upon papers1 and being baked1 ice it with rose-water1 butter1 and fine sugar4 ,in this fashion you may make peasecod stuff of preserved quinces1 pippins1 pears1 or preserved plums in puff paste4 ,make ,dishes of ,frogs in the ,italian ,fashion4 ,take the thighs and fry them in clarified butter1 then have slices of salt ,eels watered1 flay'd1 bon'd1 boil'd1 and cold1 slice them in thin slices1 and season both with pepper1 nutmeg1 and ginger1 lay butter on your paste1 and lay a rank of frog1 and a rank of ,eel1 some currans1 gooseberries or grapes1 raisins1 pine-apple seeds1 juyce of orange1 sugar1 and butter2 thus do three times1 close up your dish1 and being baked ice it4 ,make your paste of almond milk1 flour1 butter1 yolks of eggs1 and sugar4 ,in the foresaid dish you may add fryed onions1 yolks of hard eggs1 cheese-curds1 almond-paste1 or grated cheese4 ,to make a made ,dish of ,marrow4 ,take the marrow of two or three marrow-bones1 cut it into pieces like great square dice1 and put to it a penny manchet grated fine1 some slic't dates1 half a quartern of currans1 a little cream1 rosted wardens1 pippins or quinces slic't1 and two or three yolks of raw eggs1 season them with cinamon1 ginger1 and sugar1 and mingle all together4 ,a made ,dish of ,rice in ,puff ,paste4 ,boil your rice in fair water very tender1 scum it1 and being boil'd put it in a dish1 then put to it butter1 sugar1 nutmeg1 salt1 rose-water1 and the yolks of six or eight eggs1 put it in a dish1 of puff paste1 close it up and bake it1 being baked1 ice it1 and caste on red and white biskets1 and scraping sugar4 ,sometimes for change you may add boil'd currans and beaten cinamon1 and leave out nutmeg4 ,otherways of ,almond-,paste1 and boiled ,rice4 ,mix all together with some cream1 rose-water1 sugar1 cinamon1 yolks of eggs1 salt1 some boil'd currans1 and butter2 close it up and bake it in puff-paste1 ice it1 and cast on red and white biskets and scrape on sugar4 ,otherways a ,made ,dish of ,rice and ,paste4 ,wash the rice clean1 and boil it in cream till it be somewhat thick1 then put it out into a dish1 and put to it some sugar1 butter1 six or eight yolks of eggs1 beaten cinamon1 slic't dates1 currans1 rose-water1 and salt1 mix all together1 and bake it in puff paste or short paste1 being baked ice it1 and cast biskets on it4 ,to make a made ,dish of ,rice1 ,flour1 and ,cream4 ,take half a pound of rice1 dust and pick it clean1 then wash it1 dry it1 lay it abroad in a dish as thin as you can or dry it in a temperate oven1 being well dried1 rub it1 and beat it in a mortar till it be as fine as flour2 then take a pint of good thick cream1 the whites of three new laid eggs1 well beaten together1 and a little rose-water1 set it on a soft fire1 and boil it till it be very thick1 then put it in a platter and let it stand till it be cold1 then slice it out like leach1 cast some bisket upon it1 and so serve it4 ,to make a made ,dish of ,rice1 ,prunes1 and ,raisins4 ,take a pound of prunes1 and as many raisins of the sun1 pick and wash them1 then boil them with water and wine1 of each a like quantity2 when you first set them on the fire1 put rice flour to them1 being tender boil'd strain them with half a pound of sugar1 and some rose-water1 then stir the stuff till it be thick like leach1 put it in a little earthen pan1 being cold slice it1 dish it1 and cast red and white bisket on it4 ,to make a made ,dish of ,blanchmanger4 ,take a pint of cream1 the whites of six new laid eggs1 and some sugar2 set them over a soft fire in a skillet and stir it continually till it be good and thick1 then strain it1 and being cold1 dish it on a puff-paste bottom with a cut cover1 and cast biskets on it4 ,a made ,dish of ,custard stuff1 called an ,artichock ,dish4 ,boil custard stuff in a clean scowred skillet1 stir it continually1 till it be something thick1 then put it in a clean strainer1 and let it drain in a dish1 strain it with a little musk or ambergriese1 then bake a star of puff paste on a paper1 being baked take it off the paper1 and put it in a dish for your stuff1 then have lozenges also ready baked of puff paste1 stick it round with them1 and scrape on fine sugar4 ,a made ,dish of ,butter and eggs4 ,take the yolks of twenty four eggs1 and strain them with cinamon1 sugar1 and salt2 then put melted butter to them1 some fine minced pippins1 and minced citron1 put it on your dish of paste1 and put slices of citron round about it1 bar it with puff paste1 and the bottom also1 or short paste in the bottom4 ,to make a made dish of ,curds4 ,take some tender curds1 wring the wehy from them very well1 then put to them two raw eggs1 currans1 sweet butter1 rose-water1 cinamon1 sugar1 and mingle all together1 then make a fine paste with flour1 yolks of egs1 rose-water1 other water1 sugar1 saffron1 and butter1 wrought up cold1 bake it either in this paste or in puff-paste1 being baked ice it with rose-water1 sugar1 and butter4 ,to make a ,paste of ,violets1 ,cowslips1 ,burrage1 ,bugloss1 ,rosemary ,flowers1 c4 ,take any of these flowers1 pick the best of them1 and stamp them in a stone mortar1 then take double refined sugar1 and boil it to a candy height with as much rosewater as will melt it1 stir it continually in the boiling1 and being boiled thick1 cast it into lumps upon a pye plate1 when it is cold1 box them1 and keep them all the year in a stove4 ,to make the ,portugal ,tarts for banquetting4 ,take a pound of marchpane paste being finely beaten1 and put into it a grain of musk1 six spoonfuls of rose-water1 and the weight of a groat of ,orris ,powder1 boil all on a chaffing dish of coals till it be something stiff2 then take the whites of two eggs1 beaten to froth1 put them into it1 and boil it again a little1 let it stand till it be cold1 mould it1 and roul it out thin2 then take a pound more of almond-paste unboil'd1 and put to it four ounces of caraway-seed1 a grain of musk1 and three drops of oyl of lemons1 roul the paste into small rouls as big as walnuts1 and lay these balls into the first made paste1 flat them down like puffs with your thumbs a little like figs and bake them upon marchpane wafers4 ,to make ,marchpane4 ,take two pounds of almonds blanch't and beaten in a stone mortar1 till they begin to come to a fine paste1 then take a pound of sifted sugar1 put it in the mortar with the almonds1 and make it into a perfect paste1 putting to it now and then in the beating of it a spoonful of rose-water1 to keep it from oyling2 when you have beat it to a puff paste1 drive it out as big as a charger1 and set an edge about it as you do upon a quodling tart1 and a bottom of wafers under it1 thus bake it in an oven or baking pan2 when you see it is white1 hard1 and dry1 take it out1 and ice it with rose-water and sugar being made as thick as butter for fritters1 to spread it on with a wing feather1 and put it into the oven again2 when you see it rise high1 then take it out and garnish it with some pretty conceits made of the same stuff1 slick long comfets upright on it1 and so serve it4 ,to make ,collops like ,bacon of ,marchpane4 ,take some of your ,marchpane paste and work it with red sanders till it be red1 then roul a broad sheet of white marchpane paste1 and a sheet of red paste1 three of white1 and four of red1 lay them one upon another1 dry it1 cut it overthwart1 and it will look like collops of bacon4 ,to make ,almond ,bread4 ,take almonds1 and lay them in water all night1 blanch them and slice them1 take to every pound of almonds a pound of fine sugar finely beat1 mingle them together1 then beat the whites of #c eggs to a high froth1 mix it well with the almonds sugar2 then have some plates and strew some flour on them1 lay wafers on them and almonds with edges upwards1 lay them as round as you can1 and scrape a little sugar on them when they are ready to set in the oven1 which must not be so hot as to colour white paper2 being a little baked take them out1 set them on a plate1 then put them in again1 and keep them in a stove4 ,to make ,almond ,bisket4 ,take the whites of four new laid eggs and two yolks1 beat them together very well for an hour1 then have in readiness a quarter of a pound of the best almonds blanched in cold water1 beat them very small with rosewater to keep them from oiling1 then have a pound of the best loaf sugar finely beaten1 beat it in the eggs a while1 then put in the almonds1 and five or six spoonfuls of fine flour1 so bake them on paper1 plates1 or wafers2 then have a little fine sugar in a piece of tiffany1 dust them over as they go into the oven1 and bake them as you do bisket4 ,to make ,almond-,cakes4 ,take a pound of almonds1 blanch them and beat them very small in a little rose-water where some musk hath been steeped1 put a pound of sugar to them fine beaten1 and four yolks of eggs1 but first beat the sugar and the eggs well together1 then put them to the almonds and rose-water1 and lay the cakes on wafers by half spoonfuls1 set them into an oven after manchet is baked4 ,to make ,almond-,cakes otherways4 ,take a pound of the best ,jordan almonds1 blanch them in cold water as you do marchpane1 being blanched wipe them dry in a clean cloth1 cut away all the rotten from them1 then pound them in a stone-motar1 sometimes in the beating put in a spoonful of rose-water wherein you must steep some musk2 when they are beaten small mix the almonds with a pound of refined sugar beaten and searsed2 then put the stuff on a chafing-dish of coals in a made dish1 keep it stirring1 and beat the whites of seven eggs all to froth1 put it into the stuff and mix it very well together1 drop it on a white paper1 put it on plates1 and bake them in an oven2 but they must not be coloured4 ,to make white ,ambergriese ,cakes4 ,take the purest refined sugar that can be got1 beat it and searse it2 then have six new laid eggs1 and beat them into a froth1 take the froth as it riseth1 and drop it into the sugar by little and little1 grinding it still round in a marble mortar and pestle1 till it be throughly moistened1 and wrought thin enough to drop on plates2 then put in some ambergriese1 a little civet1 and some anniseeds well picked1 then take your pie plates1 wipe them1 butter them1 and drop the stuff on them with a spoon in form of round cakes1 put them into a very mild oven and when you see them be hard and rise a little1 take them out and keep them for use4 ,to make ,sugar-,cakes or ,jambals4 ,take two pound of flour1 dry it1 and season it very fine1 then take a pound of loaf sugar1 beat it very fine1 and searse it1 mingle your flour and sugar very well2 then take a pound and a half of sweet butter1 wash out the salt and break it into bits into the flour and sugar1 then take the yolks of four new laid eggs1 four or five spoonfuls of sack1 and four spoonfuls of cream1 beat all these together1 put them into the flour1 and work it up into paste1 make them into what fashion you please1 lay them upon papers or plates1 and put them into the oven2 be careful of them1 for a very little thing bakes them4 ,to make ,jemelloes4 ,take a pound of fine sugar1 being finely beat1 and the yolks of four new laid eggs1 and a grain of musk1 a thimble full of caraway seed searsed1 a little gum dragon steeped in rose-water1 and six spoonfuls of fine flour beat all these in a thin paste a little stiffer then butter1 then run it through a butter-squirt of two or three ells long bigger then a wheat straw1 and let them dry upon sheets of paper a quarter of an hour1 then tie them in knots or what pretty fashion you please1 and when they be dry1 boil them in rose-water and sugar2 it is an excellent sort of banqueting4 ,to make ,jambals4 ,take a pint of fine wheat flour1 the yolks of three or four new laid eggs1 three or four spoonfuls of sweet cream1 a few anniseeds1 and some cold butter1 make it into paste1 and roul it into long rouls1 as big as a little arrow1 make them into divers knots1 then boil them in fair water like simnels2 bake them1 and being baked1 box them and keep them in a stove4 ,thus you may use them1 and keep them all the year4 ,to make ,sugar ,plate4 ,take double refined sugar1 sift it very small through a fine searse1 then take the white of an egg1 gum dragon1 and rose-water1 wet it1 and beat it in a mortar till you are able to mould it1 but wet it not to much at the first4 ,if you will colour it1 and the colour be of a watry substance1 put it in with the rose-water1 if a powder1 mix it with your sugar before you wet it2 when you have beat it in the mortar1 and that it is all wet1 and your colour well mixt in every place1 then mould it and make it into what form you please4 ,to make ,muskedines called ,rising ,comfits or ,vissing ,comfits4 ,take half a pound of refined sugar1 being beaten and searsed1 put into it two grains of musk1 a grain of civet1 two grains of ambergriese1 and a thimble full of white orris powder1 beat all these with gum-dragon steeped in rose-water2 then roul it as thin as you can1 and cut it into little lozenges with your iging-iron1 and stow them in some warm oven or stove1 then box them and keep them all the year4 ,to make ,craknels4 ,take half a pound of fine flour dryed and searsed1 and as much fine sugar searsed1 mingled with a spoonfull of coriander-seed bruised1 and two ounces of butter rubbed amongst the flour and sugar1 wet it with the yolks of two eggs1 half a spoonful of white rose-water1 and two spoonfuls of cream1 or as much as will wet it1 work the paste till it be soft and limber to roul and work1 then roul it very thin1 and cut them round by little plats1 lay them upon buttered papers1 and when they go into the oven1 prick them1 and wash the tops with the yolk of an egg1 beaten and made thin with rose-water or fair water2 they will give with keeping1 therfore before they are eaten they must be dried in a warm oven to make them crisp4 ,to make ,mackeroons4 ,take a pound of the finest sugar1 and a pound of the best ,jordan-almonds1 steep them in cold water1 blanch them and pick out the spots3 then beat them to a perfect paste in a stone mortar1 in the beating of them put rose-water to them to keep them from oyling1 being finely beat1 put them in a dish with the sugar1 and set them over a chafing-dish of coals1 stir it till it will come clean from the bottom of the dish1 then put in two grains of musk1 and three of ambergriese4 ,to make the ,italian ,chips4 ,take some paste of flowers1 beat them to fine powder1 and searse or sift them2 then take some gum-dragon steeped in rose-water1 beat it to a perfect paste in a marble mortar1 then roul it thin1 and lay one colour upon another in a long roul1 roul them very thin1 then cut them overthwart1 and they will look of divers pretty colours like marble4 ,to make ,bisket ,bread4 ,take a pound of sugar searsed very fine1 a pound of flour well dryed1 twelve eggs and but six whites1 a handful of caraway-seed1 and a little salt2 beat all these together the space of an hour1 then your oven being hot1 put them into plates or tin things1 butter them and wipe them1 a spoonful into a plate is enough1 so set them into the oven1 and make it as hot as to bake them for manchet4 ,to make ,bisquite du ,roy4 ,take a pound of fine searsed sugar1 a pound of fine flour1 and six eggs1 beat them very well1 then put them all into a stone mortar1 and pound them for the space of an hour and a half1 let it not stand still1 for then it will be heavy1 and when you have beaten it so long a time1 put in halfe an ounce of anniseed2 then butter over some pie plates1 and drop the stuff on the plate as fast as two or three can with spoons1 shape them round as near as you can1 and set them into an oven as hot as for manchet1 but the less they are coloured the better4 ,bisquite du ,roy otherways4 ,take to a pound of flour a pound of sugar1 and twelve new laid eggs1 beat them in a deep dish1 then put to them two grains of musk dissolved1 rose-water1 anniseed1 and coriander-seed1 beat them the space of an hour with a wooden spatter2 then the oven being ready1 have white tin molds butter'd1 and fill them with this ,bisquite1 strow double refined sugar in them1 and bake them when they rise out of the moulds1 draw them and put them on a great pasty-plate or pye-plate1 and dry them in a stove1 and put them in a square lattin box1 and lay white papers betwixt every range or rank1 have a padlock to it1 and set it over a warm oven1 so keep them1 and thus for any kind of bisket1 mackeroons1 marchpane1 sugar plates1 or pasties1 set them in a temperate place where they may not give with every change of weather1 and thus you may keep them very long4 ,to make ,shell ,bread4 ,take a quarter of a pound of rice flour1 a quarter of a pound of fine flour1 the yolks of four new laid eggs1 and a little rose-water1 and a grain of musk2 make these into a perfect paste1 then roul it very thin and bake it in great muscle-shells1 but first roast the shells in butter melted where they be baked1 boil them in melted sugar as you boil a simmel1 then lay them on the bottom of a wooden sieve1 and they will eat as crisp as a wafer4 ,to make ,bean ,bread4 ,take two pound of blanched almonds and slice them1 take to them two pound of double refined sugar finely beaten and searsed1 five whites of eggs beaten to froth1 a little musk steeped to rose-water and some anniseeds1 mingle them all together in a dish1 and bake them on pewter-plates buttered1 then afterwards dry them and them4 ,to make ,ginger-,bread4 ,take a pound of ,jordan ,almonds1 and a penny manchet grated and sifted and mingled among the almond paste very fine beaten1 an ounce of slic't ginger1 two thimble fuls of liquoras and anniseed in powder finely searsed1 beat all in a mortar together1 with two or three spoonfuls of rose-water1 beat them to a perfect paste with half a pound of sugar1 mould it1 and roul it thin1 then print it and dry it in a stove1 and guild it if you please4 ,thus you may make gingerbread of sugar plate1 putting sugar to it as abovesaid4 ,to make ,ipocras4 ,take to a gallon of wine1 three ounces of cinamon1 two ounces of slic't ginger1 a quarter of an ounce of cloves1 an ounce of mace1 twenty corns of pepper1 an ounce of nutmegs1 three pound of sugar1 and two quarts of cream4 ,otherways4 ,take to a pottle of wine1 an ounce of cinamon1 an ounce of ginger1 an ounce of nutmegs1 a quarter of an ounce of cloves1 seven corns of pepper1 a handful of rosemary-flowers1 and two pound of sugar4 ,to make excellent ,mead much commended4 ,take to every quart of honey a gallon of fair spring water1 boil it well with nutmeg and ginger bruised a little1 in the boiling scum it well1 and being boil'd set it a cooling in severall vessels that it may stand thin1 then the next day put it in the vessel1 and let it stand a week or two1 then draw it in bottles4 ,if it be to drink in a short time you may work it as beer1 but it will not keep long4 ,or take to every gallon of water1 a quart of honey1 a quarter of an ounce of mace1 as much ginger and cinnamon1 and half as much cloves1 bruise them1 and use them as abovesaid4 ,otherways4 ,take five quarts and a pint of water1 warm it1 and put to it a quart of honey1 and to every gallon of liquor one lemon1 and a quarter of an ounce of nutmegs2 it must boil till the scum rise black1 and if you will have it quickly ready to drink1 squeeze into it a lemon when you tun it1 and tun it cold4 ,to make ,metheglin4 ,take all sorts of herbs that are good and wholesome as balm1 mint1 rosemary1 fennil1 angelica1 wild time1 hysop1 burnet1 agrimony1 and such other field herbs1 half a handful of each1 boil and strain them1 and let the liquor stand till the next day1 being setled take two gallons and a half of honey1 let it boil an hour1 and in the boiling scum it very clean1 set it a cooling as you do beer1 and when it is cold1 take very good barm and put it into the bottom of the tub1 by a little a little as to beer1 keeping back the thick setling that lieth in the bottom of the vessel that it is cooled in2 when it is all put together cover it with a cloth and let it work very near three days1 then when you mean to put it up1 skim off all the barm clean1 and put it up into a vessel1 but you must not stop the vessel very close in three or four days1 but let it have some vent to work2 when it is close stopped you must look often to it1 and have a peg on the top to give it vent1 when you heare it make a noise as it will do1 or else it will break the vessel4 ,sometimes make a bag and put in good store of slic't ginger1 some cloves and cinamon1 boil'd or not4 99 99 99 99 99 99 99 99 99 ,,section ,,xii4 ,to make all manner of ,creams1 ,sack-,possets1 ,sillabubs1 ,blamangers1 ,white-,pots1 ,fools1 ,wassels1 c4 ,to make ,apple ,cream4 ,take twelve pippins1 pare and slice1 or quarter them1 put them into a skillet with some claret wine1 and a race of ginger sliced thin1 a little lemon-peel cut small1 and some sugar2 let all these stew together till they be soft1 then take them off the fire and put them in a dish1 and when they be cold take a quart of cream boil'd with a little nutmeg1 and put in of the apple stuff to make it of what thickness you please1 and so serve it up4 ,to make ,codling ,cream4 ,take twenty fair codlings being peeld and codled tender and green1 put them in a clean silver-dish1 filled half full of rose-water1 and half a pound of sugar1 boil all this liquor together till half be consumed1 and keep it stirring till it be ready1 then fill up the dish with good thick and sweet cream1 stir it till it be well mingled1 and when it hath boil'd round about the dish1 take it off1 sweeten it with fine sugar1 and serve it cold4 ,otherways4 ,codle forty fair codlings green and tender1 then peel and core them1 and beat them in a mortar1 strain them with a quart of cream1 and mix them well together in a dish with fine sugar1 sack1 musk1 and rose-water4 ,thus you may do with any fruit you please4 ,to boil ,cream with ,codlings4 ,boil a quart of cream with mace1 sugar1 two yolks of eggs1 two spoonfulls of rose water1 and a grain of ambergriese1 put it into the cream1 and set them over the fire till they be ready to boil1 then set them to cool1 stirring it till it be cold2 then take a quart of green codling stuff strained1 put it into a silver dish1 and mingle it with cream4 ,to make ,quince-,cream4 ,take and boil them in fair water1 but first let the water boil1 then put them in and being tender boil'd take them up and peel them1 strain them and mingle it with fine sugar1 then take some very good and sweet cream1 mix all together and make it of a fit thickness1 or boil the cream with a stick of cinamon1 and let it stand till it be cold before you put it to the quinces4 ,thus you may do wardens or pears4 ,to make ,plum ,cream4 ,take any kind of ,plums1 ,apricocks1 or the like1 and put them in a dish with some sugar1 white-wine1 sack1 claret1 or rose-water1 close them up with a piece of paste between two dishes2 being baked and cold1 put to them cream boil'd with eggs1 or without1 or raw1 and scrape on sugar1 c4 ,to make ,gooseberry ,cream4 ,codle them green1 and boil them up with sugar1 being preserved put them into the cream strain'd as whole1 scrape sugar on them1 and so serve them cold in boil'd or raw cream4 ,thus you may do strawberries1 raspas1 or red currans1 put in raw cream whole1 or serve them with wine and sugar in a dish without cream4 ,to make ,snow ,cream4 ,take a quart of cream1 six whites of eggs1 a quartern of rose-water1 a quarter of a pound of double refined sugar1 beat them together in a deep bason or a boul dish1 then have a fine silver dish with a penny manchet1 the bottom and upper crust being taken away1 made fast with paste to the bottom of the dish1 and a streight sprig of rosemary set in the middle of it2 then beat the cream and eggs together1 and as it froatheth take it off with a spoon and lay it on the bread and rosemary till you have fill'd the dish4 ,you may beat amongst it some musk and ambergriese dissolv'd1 and gild it if you please4 ,to make ,snow ,cream otherways4 ,boil a quart of cream with a stick of cinamon1 and thicken it with rice flour1 the yolks of two or three eggs1 a little rose-water1 sugar1 and salt1 give it a walm1 and put it in a dish1 lay clouted cream on it1 and fill it up with whip cream or cream that cometh out of the top of a churn when the butter is come1 disht out of a squirt or some other fine way1 scrape on sugar1 sprinkle it with rosewater1 and stick some pine-apple-seeds on it4 ,otherways4 ,take three pints of cream1 and the whites of seven eggs1 strain them together1 with a little rosewater and as much sugar as will sweeten it2 then take a stick of a foot long1 and split it in four quarters1 beat the cream with it1 or else with a whisk1 and when the snow riseth1 put it in a cullender with a spoon1 that the thin may run from it1 when you have snow enough1 boil the rest with cinamon1 ginger1 and cloves1 seeth it till it be thick1 then strain it and when it is cold1 put it in a clean dish1 and lay your snow upon it4 ,to make ,snow ,cream otherways with ,almonds4 ,take a quart of good sweet cream1 and a quarter of a pound of almond paste fine beaten with rose-water1 and strained with half a pint of white-wine1 put some orange-peel to it1 a slic't nutmeg1 and three sprigs of rosemary1 let it stand two or three hours in steep2 then put some double refined sugar to it1 and strain it into a bason1 beat it till it froth and bubble1 and as the froth riseth1 take it off with a spoon1 and lay it in the dish you serve it up in4 ,to make a ,jelly of ,almonds as white as ,snow4 ,take a pound of almonds1 steep them in cold water six hours1 and blanch them into cold water1 then make a decoction of half a pound of ising-glass1 with two quarts of white wine and the juyce of two lemons1 boil it till half be wasted1 then let it cool and strain it1 mingle it with the almonds1 and strain them with a pound of double refined sugar1 the juyce of two lemons1 turn it into colours1 red1 white1 or yellow1 and put it into egg shells1 or orange peels1 and serve them on a pye plate upon a dish4 ,to ,make ,almond ,cream4 ,take half a pound of almond paste beaten with ros-water1 and strain it with a quart of cream1 put it in a skillet with a stick of cinamon and boil it1 stir it continually1 and when it is boiled thick1 put sugar to it1 and serve it up cold4 ,to make ,almond ,cream otherways4 ,take thick almond milk made with fair spring-water1 and boil it a little then take it from the fire1 and put to a little salt and vinegar1 cast it into a clean strainer and hang it upon a pin over a dish1 then being finely drained1 take it down and put it in a dish1 put to it some fine beaten sugar1 and a little sack1 muskedine1 or white wine1 dish it on a silver dish1 and strow on red ,biskets4 ,otherways4 ,take a quart of cream1 boil it over night1 then in the morning have half a pound of almonds blanched and fine beaten1 strain them with the cream1 and put to it a quarter of a pound of double refined sugar1 a little rose-water1 a little fine ginger and cinamon finely searsed1 and mixed all together1 dish it in a clean silver dish with fine carved sippets round about it4 ,to make ,almond ,cheese4 ,take almonds being beaten as fine as marchpane paste1 then have a sack-posset with cream and sack1 mingle the curd of the posset with almond paste1 and set it on a chafing-dish of coals1 put some double refined sugar to it and some rose-water2 then fashion it on a pye-plate like a fresh cheese1 put it in a dish1 put a little cream to it1 scrape sugar1 on it1 and being cold serve it up4 ,to make an excellent ,cream4 ,take a quart of cream1 and set it a boiling1 with a large mace or two1 whilst it is boiling cut some thin sippets1 and lay them in a very fine clean dish1 then have seven or eight yolks of eggs strained with rose-water1 put some sugar to them1 then take the cream from the fire1 put in the eggs1 and stir all together1 then pour it on the slices of fine manchet1 and being cold scrape on sugar1 and so serve it4 ,to make ,cream otherways4 ,take a quart of cream1 and boil it with four or five large maces1 and a stick of whole cinamon2 when it hath boiled a little while1 have seven or eight yolks of eggs dissolved with a little cream1 take the cream from the fire and put in the eggs1 stir them well into the boiled cream1 and put it in a clean dish1 take out the spices1 and when it is cold stick it with those maces and cinamon4 ,thus you may do with the whites of the eggs with cream4 ,to make cast ,cream4 ,take a quart of cream1 a pint of new milk1 and the whites of six eggs1 strain them together and boil it1 in the boiling stir it continnally till it be thick1 then put to it some verjuyce1 and put it into a strainer1 hang it on a nail or pin to drain the whey from it1 then strain it1 put some sugar to it and rose-water2 drain it in a fair dish1 and strow on some preserved pine-kernels1 or candied pistaches4 ,in this fashion you may do it of the yolks of eggs4 ,to make ,clouted ,cream4 ,take three galons of new milk1 and set it on the fire in a clean scowred brass pan or kettle till it boils1 then make a hole in the middle of the milk1 take three pints of good cream and put into the hole as it boileth1 boil it together half an hour1 then divide it into four milk pans1 and let it cool two days1 if the weather be not too hot1 then take it up with a slice or scummer1 put it in a dish1 and sprinkle it with rose-water1 lay one clod upon another1 and scrape on sugar4 ,to make clouted ,cream otherways extraordinary4 ,take four gallons of new milk from the cow1 set it over the fire in clean scowred pan or kettle to scald ready to boil1 strain it through a clean strainer and put it into several pans to cool1 then take the cream some six hours after1 and put it in the dish you mean to serve it in1 season it with rose-water1 sugar1 and musk1 put some raw cream to it1 and some snow cream on that4 ,to make clouted ,cream otherways4 ,take a gallon of new milk from the cow1 two quarts of cream and twelve spoonfuls of rose-water1 put these together in a large milk-pan1 and set it upon a fire of charcoal well kindled1 7you must be sure the fire be not too hot7 and let it stand a day and a night1 then take it off and dish it with a slice or scummer1 let no milk be in it1 and being disht and cut in fine little pieces1 scrape sugar on it4 ,to make a very good ,cream4 ,when you churn butter1 take out half a pint of cream just as it begins to turn to butter1 7that is1 when it is a little frothy7 then boil a quart of good thick and new cream1 season it with sugar and a little rose-water1 when it is quite cold1 mingle it very well with that you take out of the churn1 and so dish it4 ,to make a ,sack ,cream4 ,take a quart of cream1 and set it on the fire1 when it is boiled1 drop in six or eight drops of sack1 and stir it well to keep it from curdling1 then season it with sugar and strong water4 ,to make ,cabbidge ,cream4 ,set six quarts of new milk on the fire1 and when it boils empty it into ten or twelve earthen pans or bowls as fast as you can without frothing1 set them where they may come1 and when they are a little cold1 gather the cream that is on the top with your hand1 rumpling it together1 and lay it on a plate1 when you have laid three or four layers on one another1 wet a feather in rose-water and musk and stroke over it1 then searse a little grated nutmeg1 and fine sugar1 7and if you please1 beat some musk and ambergriese in it7 and lay three or four lays more on as before2 thus do till you have off all the cream in the bowls1 then put all the milk to boil again1 and when it boils set it as you did before in bowls1 and so use it in like manner2 it will yield four or five times seething1 which you must use as before1 that it may lye round and high like a cabbige2 or let one of the first bowls stand because the cream may be thick and most crumpled1 take that up last to lay on uppermost1 and when you serve it up searse or scrape sugar on it2 this must be made over night for dinner1 or in the morning for supper4 ,to make ,stone ,cream4 ,take a quart of cream1 two or three blades of large mace1 two or three little sticks of cinamon1 and six spoonfulls of rosewater1 season it sweet with sugar1 and boil it till it taste well of the spice1 then dish it1 and stir it till it be as cold as milk from the cow1 then put in a little runnet and stir it together1 let it stand and cool1 and serve it to the table4 ,to make ,whipt ,cream4 ,take a whisk or a rod and beat it up thick in a bowl or large bason1 till it be as thick as the cream that comes off the top of a churn1 then lay fine linning clouts on saucers being wet1 lay on the cream1 and let it rest two or three hours1 then turn them into a fine silver dish1 put raw cream to them1 and scrape on sugar4 ,to make ,rice ,cream4 ,take a quart of cream1 two handfuls of rice flour1 and a quarter of a pound of sugar1 mingle the flour and sugar very well together1 and put it in the cream2 then beat the yolk of an egg with a little rose-water1 put it to the cream and stir them all together1 set it over a quick fire1 keeping it continually stirring till it be as thick as pap4 ,to make another rare ,cream4 ,take a pound of almond paste fine beaten with rose-water1 mingle it with a quart of cream1 six eggs1 a little sack1 half a pound of sugar1 and some beaten nutmeg2 strain them and put them in a clean scowred skillet1 and set it on a soft fire1 stir it continually1 and being well incorporated1 dish it1 and serve it with juyce of orange1 sugar1 and stick it full of canded pistaches4 ,to make a white ,leach of ,cream4 ,take a quart of cream1 twelve spoonfuls of rose-water1 two grains of musk1 two drops of oyl of mace1 or two large maces1 boil them with half a pound of sugar1 and half a pound of the whitest ising-glass2 being first steeped and washed clean1 then run it through your jelly-bag1 into a dish2 when it is cold slice it into chequer-work1 and serve it on a plate4 ,this is the best way to make leach4 ,to make other ,leach with ,almonds4 ,take two ounces of ising-glass1 lay it two hours in fair water2 then boil it in clear spring water1 and being well digested set it to cool2 then have a pound of almonds beaten very fine with rose-water1 strain them with a pint of new milk1 and put in some mace and slic't ginger1 boil them till it taste well of the spices1 then put into it the digested ising-glass1 some sugar1 and a little rose-water1 give it a warm over the fire1 and run it through a strainer into dishes1 and slice it into dishes4 ,to make a ,cream ,tart in the ,italian fashion to eat cold4 ,take twenty yolks of eggs1 and two quarts of cream1 strain it with a little salt1 saffron1 rose-water1 juyce of orange1 a little white-wine1 and a pound of fine sugar1 then bake it in a deep dish with some fine cinamon1 and some canded pistaches stuck on it1 and when it is baked1 white muskedines4 ,thus you may do with the whites of the eggs1 and put in no spices4 ,to make ,piramedis ,cream4 ,take a quart of water1 and six ounces of harts-horn1 put it into a bottle with gum-dragon1 and gum-araback1 of each as much as a walnut2 put them all into the bottle1 which must be so big as will hold a pint more1 for if it be full it will break1 stop it very close with a cork1 and tye a cloth over it1 put the bottle in the beef-pot1 or boil it in a pot with water1 let it boil three hours1 then take as much cream as there is jelly1 and half a pound of almonds well beaten with rose-water1 mingle the cream and the almonds together1 strain it1 then put the jelly when it is cold into a silver bason1 and the cream to it1 sweeten it as you please1 and put in two or three grains of musk and ambergriese1 set it over the fire1 and stir it continually till be seathing hot1 but let it not boil2 then put it in an old fashioned drinking glass1 and let it stand till it be cold1 when you will use it1 put the glass in some warm water1 and whelm it in a dish1 then take pistaches boil'd in white-wine and sugar1 stick it all over1 and serve it in with cream4 ,french ,barley ,cream4 ,take a porringer full of ,french perle barley1 boil it in eight or nine several waters very tender1 then put it in a quart of cream1 with some large mace1 and whole cinamon1 boil it about a quarter of an hour2 then have two pound of almonds blanched and beaten fine with rose-water1 put to them some sugar1 and strain the almonds with some cold cream1 then put all over the fire1 and stir it till it be half cold1 then put to it two spoonfuls of sack or white-wine1 and a little salt1 and serve it in a dish cold4 ,to make ,cheesecakes4 ,let your paste be very good1 either puff-paste or cold butter-paste1 with sugar mixed with it1 then the whey being dried very well from the cheese-curds which must be made of new milk or butter1 beat them in a mortar or tray1 with a quarter of a pound of butter to every pottle of curds1 a good quantity of rose-water1 three grains of ambergriese or musk prepared1 the crums of a small manchet rubbed through a cullender1 the yolks of ten eggs1 a grated nutmeg1 a little salt1 and good store of sugar1 mix all these well together with a little cream1 but do not make them too soft2 instead of bread you may take almonds which are much better2 bake them in a quick oven1 and let them not stand too long in1 least they should be to dry4 ,to make ,cheesecakes otherways4 ,make the crust of milk butter boil'd together1 put it into the flour make it up pretty stiff1 to a pottle of fine flour1 take half a pound of butter2 then take a fresh cheese made of morning milk1 and a pint of cream1 put it to the new milk1 and set the cheese with some runnet1 when it is come1 put it in a cheese-cloth and press it from the whey1 stamp in the curds a grated fine small manchet1 some cloves and mace1 a pound and a half of well washed and pick't currans1 the yolks of eight eggs1 some rose-water1 salt1 half a pound of refined white sugar1 and a nutmeg or two2 work all these materials well together with a quarter of a pound of good sweet butter1 and some cream1 but make it not too soft1 and make your cheesecakes according to these formes4 ,to make ,cheesecakes otherways4 ,make the paste of a pottle of flour1 half a pound of butter1 as much ale barm as two egg shells will hold1 and a little saffron made into fine powder1 and put into the flour1 melt the butter in milk1 and make up the paste2 then take the curds of a gallon of new milk cheese1 and a pint of cream1 drain the whey very well from it1 pound it in a mortar1 then mix it with half a pound of sugar1 and a pound of well washed and picked currans1 a grated nutmeg1 some fine beaten cinamon1 salt1 rose-water1 a little saffron made into fine powder1 and some eight yolks of eggs1 work it up very stiff with some butter and a little cream4 ,otherways4 ,take six quarts of new milk1 run it pretty cold1 and when it is tender come1 drain from it the whey1 and hang it up in a strainer1 press the whey from it1 and beat it in a mortar till it be like butter1 then strain it through a strainer1 and mingle it with a pound of butter with your hand2 then beat a pound of almonds with rose-water till they be as fine as the curds2 put to them the yolks of twenty eggs1 a quart of cream1 two grated nutmegs1 and a pound and a half of sugar1 when the coffins are ready to be set into the oven1 then mingle them together1 and let them bake half an hour2 the paste must be made of milk and butter warmed together1 dry the coffins as you do for a custard1 make the paste very stiff1 and make them into works4 ,to make ,cheesecakes without ,milk4 ,take twelve eggs1 take away six whites1 and beat them very well1 then take a quart of cream1 and boil it with mace1 take it off the fire1 put in the eggs1 and stir them well together1 then set it on the fire again1 and let it boil till it curds2 then set it off1 and put to it a good quantity of sugar1 some grated nutmeg1 and beaten mace2 then dissolve musk ambergriese in rose-water1 three or four spoonfuls of grated bread1 with half a pound of almonds beat small1 a little cream1 and some currans2 then make the paste for them of flour1 sugar1 cream1 and butter1 bake them in a mild oven2 a quarter of an hour will bake them4 ,cheesecakes otherways4 ,for the paste take a pottle of flour1 half a pound of butter and the white of an egg1 work it well into the flour with the butter1 then put a little cold water to it1 and work it up stiff2 then take a pottle of cream1 half a pound of sugar1 and a pound of currans boil'd before you put them in1 a whole nutmeg grated1 and a little pepper fine beaten1 boil these gently1 and stir it continually with twenty eggs well beaten amongst the cream1 being boil'd and cold1 fill the cheesecakes4 ,to make ,cheesecakes otherways4 ,take eighteen eggs1 and beat them very well1 beat some flour amongst them to make them pretty thick2 then have a pottle of cream and boil it1 being boiled put in your eggs1 flour1 and half a pound of butter1 some cinamon1 salt1 boil'd currans1 and sugar1 set them over the fire1 and boil it pretty thick1 being cold fill them and bake them1 make the crust as beforesaid4 ,to make ,cheesecakes in the ,italian ,fashion4 ,take four pound of good fat ,holland cheese1 and six pound of good fresh cheese curd of a morning milk cheese or better1 beat them in a stone or ,wooden mortar1 then put sugar to them1 two pound of well washed currans1 twelve eggs1 whites all1 being first well beaten1 a pound of sugar1 some cream1 half an ounce of cinamon1 a quarter of an ounce of mace1 and a little saffron1 mix them well together1 fill your talmouse or cheesecakes pasty-ways in good cold butter-paste2 sometimes use beaten almonds amongst it1 and some pistaches whole2 being baked1 ice them with yolks of eggs1 rose-water1 and sugar1 cast on red and white biskets1 and serve them up hot4 ,cheesecakes in the ,italian fashion otherways4 ,take a pound of pistaches stamped with two pound of morning-milk cheese-curd fresh made1 three ounces of elder flowers1 ten eggs1 a pound of sugar1 a pound of butter1 and a pottle of flour1 strain these in a course strainer1 and put them in short or puff past4 ,to make ,cheesecakes otherways4 ,take a good morning milk cheese1 or better1 of some eight pound weight1 stamp it in a mortar1 and beat a pound of butter amongst it1 and a pound of sugar1 then mix with it beaten mace1 two pound of currans well picked and washed1 a penny manchet grated1 or a pound of almonds blanched and beaten with fine rose-water1 and some salt2 then boil some cream1 and thicken it with six or eight yolks of eggs1 mixed with the other things1 work them well together1 and fill the cheesecakes1 make the curd not too soft1 and make the paste of cold butter and water according to these forms4 ,to make a ,triffel4 ,take a quart of the best and thickest cream1 set it on the fire in a clean skillet1 and put to it whole mace1 cinamon1 and sugar1 boil it well in the cream before you put in the sugar2 then your cream being well boiled1 pour it into a fine silver piece or dish1 and take out the spices1 let it cool till it be no more than blood-warm1 then put in a spoonful of good runnet1 and set it well together being cold scrape sugar on it1 and trim the dish sides finely4 ,to make fresh ,cheese and ,cream4 ,take a pottle of milk as it comes from the cow1 and a pint of cream1 put to it a spoonful of runnet1 and let it stand two hours1 then stir it up and put it in a fine cloth1 let the whey drain from it1 and put the curd into a bowl-dish1 or bason2 then put to it the yolk of an egg1 a spoonful of rose-water1 some salt1 sugar1 and a little nutmeg finely beaten1 put it to the cheese in the cheese-fat on a fine cloth1 then scrape on sugar1 and serve it on a plate in a dish4 ,thus you may make fresh cheese and cream in the ,french fashion called ,jonches1 or rush cheese1 being put in a mould of rushes tyed at both ends1 and being dished put cream to it4 ,to make a ,posset4 ,take the yolks of twenty eggs1 then have a pottle of good thick sweet cream1 boil it with good store of whole cinamon1 and stir it continually on a good fire1 then strain the eggs with a little raw cream2 when the cream is well boiled and tasteth of the spice1 take it off the fire1 put in the eggs1 and stir them well in the cream1 being pretty thick1 have some sack in a posset pot or deep silver bason1 half a pound of double refined sugar1 and some fine grated nutmeg1 warm it in the bason and pour in the cream and eggs1 the cinamon being taken out1 pour it as high as you can hold the skillet1 let it spatter in the bason to make it froth1 it will make a most excellent posset1 then have loaf-sugar fine beaten1 and strow on it good store4 ,to the curd you may add some fine grated manchet1 some claret or white-wine1 or ale only4 ,to make a ,posset otherways4 ,take two quarts of new cream1 a quarter of an ounce of whole cinamon1 and two nutmegs quartered1 boil it till it taste well of the spice1 and keep it always stirring1 or it will burn to1 then take the yolks of fourteen or fifteen eggs beaten well together with a little cold cream1 put them to the cream on the fire1 and stir it till it begin to boil1 then take it off and sweeten it with sugar1 and stir it on till it be pretty cool2 then take a pint and a quarter of sack1 sweeten that also and set it on the fire till it be ready to boil1 then put it in a fine clean scowred bason1 or posset pot1 and pour the cream into it1 elevating your hand to make it froth1 which is the grace of your posset2 if you put it through a tunnel or cullender1 it is held the more exquisite way4 ,to make ,sack ,posset otherways4 ,take two quarts of good cream1 and a quarter of a pound of the best almonds stamp't with some rose-water or cream1 strain them with the cream1 and boil with it amber and musk2 then take a pint of sack in a bason1 and set it on a chaffing dish till it be bloud warm2 then take the yolks of twelve eggs with #d whites1 beat them very well together1 and so put the eggs into the sack1 make it good and hot1 then stir all together in the bason1 set the cream cool a little before you put it into the sack1 and stir all together on the coals1 till it be as thick as you would have it1 then take some amber and musk1 grind it small with sugar1 and strew it on the top of the posset1 it will give it a most delicate and pleasant taste4 ,sack ,posset otherways4 ,take eight eggs1 whites and yolks1 beat them well together1 and strain them into a quart of cream1 season them with nutmeg and sugar1 and put to them a pint of sack1 stir them all together1 and put it into your bason1 set it in the oven no hotter then for a custard1 and let it stand two hours4 ,to make a ,sack ,posset without ,milk or ,cream4 ,take eighteen eggs1 whites and all1 take out the cock-treads1 and beat them very well1 then take a pint of sack1 and a quart of ale boil'd scum it1 and put into it three quarters of a pound of sugar1 and half a nutmeg1 let it boil a little together1 then take it off the fire stirring the eggs still1 put into them two or three ladlefuls of drink1 then mingle all together1 set it on the fire1 and keep it stirring till you find it thick1 and serve it up4 ,other ,posset4 ,take a quart of cream1 and a quarter of nutmeg in it1 set it on the fire1 and let it boil a little1 as it is boling take a pot or bason that you may make the posset in1 and put in three spoonfuls of sack1 and some eight spoonfuls of ale1 sweeten it with sugar1 then set it on the coals to warm a little while2 being warmed1 take it off and let it stand till it be almost cold1 then put it into the pot or bason1 stir it a little1 and let it stand to simmer over the fire an hour or more1 the longer the better4 ,an excellent ,syllabub4 ,fill your ,sillabub pot half full with sider1 and good store of sugar1 and a little nutmeg1 stir it well together1 and put in as much cream by two or three spoonfuls at a time1 as hard as you can1 as though you milkt it in2 then stir it together very softly once about1 and let it stand two hours before you eat it1 for the standing makes it curd4 ,to make ,white ,pots according to these ,forms4 ,take a quart of good thick cream1 boil it with three or four blades of large mace1 and some whole cinamon1 then take the whites of four eggs1 and beat them very well1 when the cream boils up1 put them in1 and take them off the fire keeping them stirring a little while1 put in some sugar2 then take five or six pippins1 pare1 and slice them1 then put in a pint of claret wine1 some raisins of the sun1 some sugar1 beaten cinamon1 and beaten ginger2 boil the pippins to pap1 then cut some sippets very thin and dry them before the fire2 when the apples and cream are boil'd cold1 take half the sippets lay them in a dish1 lay half the apples on them1 then lay on the rest of the sippets and apples as you did before1 then pour on the rest of the cream and bake it in the oven as a custard1 and serve it with scraping sugar4 ,bake these in paste1 in dish or pan1 or make the paste as you will do for a custard1 make it three inches high in the foregoing forms4 ,otherways to make a ,white ,pot4 ,take a quart of sweet cream and boil it1 then put to it two ounces of picked rice1 some beaten mace1 ginger1 cinamon1 and sugar1 let these steep in it till it be cold1 and strain into it eight yolks of eggs and but two whites1 then put in two ounces of clean washed and picked currans1 and some salt1 stir all well together1 and bake it in paste1 earthen pan1 dish1 or deep bason2 being baked1 trim it with some sugar1 and comfits of orange1 cinamon1 or white biskets4 ,to make a ,wassel4 ,take muskedine or ale1 and set it on the fire to warm1 then boil a quart of cream and two or three whole cloves1 then have the yolks of three or four eggs dissolved with a little cream2 the cream being well boiled with the spices1 put in the eggs and stir them well together1 then have sops or sippets of fine manchet or french bread1 put them in a bason1 and pour in the warm wine1 with some sugar and thick cream on that2 stick it with blanched almonds and cast on cinamon1 ginger1 and sugar1 or wafers1 sugar plate1 or comfits4 ,to make a ,norfolk ,fool4 ,take a quart of good thick sweet cream1 and set it a boiling in a clean scoured skillet1 with some large mace and whole cinamon2 then having boil'd a warm or two take the yolks of five or six eggs dissolved and put to it1 being taken from the fire1 then take out the cinamon and mace2 the cream being pretty thick1 slice a fine manchet into thin slices1 as much as will cover the bottom of the dish1 pour on the cream on them1 and more bread1 some two or three times till the dish be full1 then trim the dish side with fine carved sippets1 and stick it with slic't dates1 scrape on sugar1 and cast on red and white biskets4 ,to make ,pap4 ,take milk and flour1 strain them1 and set it over the fire till it boil1 being boil'd1 take it off and let it cool2 then take the yolks of eggs1 strain them1 and put it in the milk with some salt1 set it again on the embers1 and stir it till it be thick1 and stew leisurely1 then put it in a clean scowred dish1 and serve it for pottage1 or in paste1 add to it sugar and rose-water4 ,to make ,blamanger according to these ,forms4 ,take a capon being boil'd or rosted mince it small then have a pound of blanched almonds beaten to a paste1 and beat the minced capon amongst it1 with some rose-water1 mingle it with some cream1 ten whites of eggs1 and grated manchet1 strain all the foresaid things with some salt1 sugar1 and a little musk1 boil them in a pan or broad skillet clean scowred as thick as pap1 in the boiling stir it continually1 being boil'd strain it again1 and serve it in paste in the foregoing forms1 or made dishes with paste royal4 ,to make your paste for the forms1 take to a quart of flour a quarter of a pound of butter1 and the yolks of four eggs1 boil your butter in fair water1 and put the yolks of the eight eggs on one side of your dish1 make up your paste quick1 not too dry1 and make it stiff4 ,otherways4 ,take to a quart of fine flour a quarter of a pound of butter1 a quarter of a pound of sugar1 a little saffron1 rose-water1 a little beaten cinamon1 and the yolk of an egg or two1 work up all cold together with a little almond milk4 ,blamanger otherways4 ,take a boil'd or rost capon1 and being cold take off the skin1 mince it and beat it in a mortar1 with some almond paste1 then mix it with some capon broth1 and crumbs of manchet1 strained together with some rose-water1 salt1 and sugar2 boil it to a good thickness1 then put it into the paste of the former forms1 of an inch high1 or in dishes with paste royal1 the paste being first baked4 ,in this manner you may make ,blamanger of a ,pike4 ,otherways4 ,boil or rost a capon1 mince it1 and stamp it with almond paste1 strain it either with capon broth1 cream1 goats-milk1 or other milk1 strain them with some rice flour1 sugar1 and rosewater1 boil it in a pan like pap1 with a little musk1 and stir it continually in the boiling1 then put in the forms of paste as aforesaid4 ,sometimes use for change pine-apple-seeds and currans1 other times put in dates1 cinamon1 saffron1 figs1 and raisins being minced together1 put them in as it boils with a little sack4 ,to make ,blamanger otherways4 ,take half a pound of fine searsed rice flour1 and put to it a quart of morning milk1 strain them through a strainer into a broad skillet2 and set it on a soft fire1 stir it with a broad stick1 and when it is a little thick take it from the fire1 then put in a quartern of rose-water1 set it to the fire again1 and stir it well1 in the stirring beat it with the stick from the one side of the pan to the other1 and when it is as thick as pap1 take it from the fire1 and put it in a fair platter1 when it is cold lay three slices in a dish1 and scrape on sugar4 ,blamanger otherways4 ,take a capon or a pike and boil it in fair water very tender1 then take the pulp of either of them and chop it small1 then take a pound of blanched almonds beat to a paste1 beat the pulp and the almonds together1 and put to them a quart of cream1 the whites of ten eggs1 and the crumbs of a fine manchet1 mingle all together1 and strain them with some sugar and salt1 put them in a clean broad stew pan and set them over the fire1 stir it and boil it thick2 being boiled put it into a platter till it be cold1 strain it again with a little rose-water1 and serve it with sugar4 ,otherways4 ,blanch some almonds beat them very fine to a paste with the boil'd pulp of a pike or capon1 crums of fine manchet1 strain all together with sugar1 and boil it to the thickness of an apple moise1 then let it cool1 strain it again with a little rose-water1 and so serve it4 ,to make ,blamanger in the ,italian fashion4 ,boil a ,capon in water and salt very tender1 or all to mash1 then beat ,almonds1 and strain them with your ,capon-,broth1 rice flour1 sugar1 and rose-water2 boil it like pap1 and serve it in this form2 sometimes in place of ,broth use ,cream4 99 99 99 99 99 99 99 99 99 ,,section ,,xiii4 or1 ,the ,first ,section for dressing of ,,fish4 ,shewing divers ways1 and the most excellent1 for ,dressing of ,carps1 either ,boiled1 ,stewed1 ,broiled1 ,roasted1 or ,baked1 c4 ,to ,boil a ,carp in ,corbolion4 ,take as much wine as water1 and a good handful of salt1 when it boils1 draw the carp and put it in the liquor1 boil it with a continual quick fire1 and being boiled1 dish it up in a very clean dish with sippets round about it1 and slic't lemon1 make the sauce of sweet butter1 beaten up with slic't lemon and grated nutmeg1 garnish the dish with beaten ginger4 ,to boil a ,carp the best way to be eaten hot4 ,take a special male carp of eighteen inches1 draw it1 wash out the blood1 and lay it in a tray1 then put to it some wine-vinegar and salt1 put the milt to it1 the gall being taken from it2 then have three quarts of white wine or claret1 a quart of white wine vinegar1 five pints of fair water1 or as much as will cover it2 put the wine1 water and vinegar1 in a fair scowred pan or kettle1 with a handful of salt1 a quarter of an ounce of large mace1 half a quartern of whole cloves1 three slic'd nutmegs1 six races of ginger pared and sliced1 a quarter of an ounce of pepper1 four or five great onions whole or sliced2 then make a faggot of sweet herbs1 of the tops of streight sprigs1 of rosemary1 seven or eight bay-leaves1 #f tops of sweet marjoram1 as much of the streight tops of time1 winter-savory1 and parsley2 being well bound up1 put them into the kettle with the spices1 and some orange and lemon-peels2 make them boil apace before you put in the carp1 and boil it up quick with a strong fire2 being finely boil'd and crisp1 dish it in a large clean scowred dish1 lay on the herbs and spice on the carp1 with slic't lemons and lemon-peels1 put some of the broth to it1 and run it over with beaten butter1 put fine carved sippets round about it1 and garnish the dish with fine searsed manchet4 ,or you may make sauce for it only with butter beat up thick1 with slices of lemon1 some of the carp liquor1 and an anchove or two1 and garnish the dish with beatten ginger4 ,or take three or four anchoves and dissolve them in some white-wine1 put them in a pipkin with some slic't horse-raddish1 gross pepper1 some of the carp liquor1 and some stewed oyster liquor1 or stewed oysters1 large mace1 and a whole onion or two2 the sauce being well stewed1 dissolve the yolks of three or four eggs with some of the sauce1 and give it a warm or two1 pour it on the carp with some beaten butter1 the stewed oysters and slic't lemon1 barberries1 or grapes4 ,otherways4 ,dissolve three or four anchoves1 with a little grated bread and nutmeg1 and give it a warm in some of the broth the carp was boiled in1 beat it up thick with some butter1 and a clove of garlick1 or pour it on the carp4 ,or make sauce with beaten butter1 grape-verjuyce1 white wine1 slic't lemon1 juyce of oranges1 juyce of sorrel1 or white-wine vinegar4 ,or thus4 ,take white or claret wine1 put it in a pipkin with some pared or sliced ginger1 large mace1 dates quartered1 a pint of great oysters with the liquor1 a little vinegar and salt1 boil these a quarter of an hour1 then mince a handful of parsley1 and some sweet herbs1 boil it as much longer till half be consumed1 then beat up the sauce with half a pound of butter and a slic't lemon1 and pour it on the carp4 ,sometimes for the foresaid carp use grapes1 barberries1 gooseberries1 and horse-raddish1 c4 ,to make a ,bisque of ,carps4 ,take twelve handsome male carps1 and one larger than the rest1 take out all the milts1 and flea the twelve small carps1 cut off their heads1 take out their tongues1 and take the fish from the bones1 then take twelve large oysters and three or four yolks of hard eggs minc'd together1 season it with cloves1 mace1 and salt1 make thereof a stiff searse1 add thereto the yolks of four or five eggs to bind1 and fashion it into balls or rolls 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 tongues of the twelve carps1 half a pound of fresh butter1 the liquor of the oysters1 the juyce of a lemon or two1 a little white wine1 some of the corbolion wherein the great carp is boil'd1 a whole onion1 so set them a stewing on a soft fire1 and make a soop therewith4 ,for the great carp you must scald1 draw him1 and lay him for half an hour with other carps heads in a deep pan1 with as much white wine vinegar as will cover and serve to boil him the other heads in1 then put therein pepper1 whole mace1 a race of ginger1 slic't nutmeg1 salt1 sweet herbs1 an onion or two slic't1 a lemon2 when you have boiled the carps pour the liquor with the spices into the kettle where you boil him1 when it boils put in the carp1 and let it not boil too fast for breaking1 after the carp hath boil'd a while put in the heads1 and being boil'd1 take off the liquor and let the carps and the heads keep warm in the kettle till you go to dish them4 ,when you dress the bisk take a large silver dish1 set it on the fire1 lay therein slices of ,french bread1 and steep it with a ladle full of the corbolion1 then take up the great carp and lay him in the midst of the dish1 range the twelve heads about the carp1 then lay the fearse of the carp1 lay that into the oysters1 milts1 and tongues1 and pour on the liquor wherein the fearse was boil'd1 wring in the juyce of a lemon and two oranges1 and serve it very hot to the table4 ,to make a ,bisk with ,carps and other several ,fishes4 ,make the corbolion for the ,bisk of some ,jacks or small ,carps boil'd in half white-wine and fair spring-water2 some cloves1 salt1 and mace1 boil it down to jelly1 strain it1 and keep it warm for to scald the bisk2 then take four carps1 four tenches1 four perches1 two pikes1 two eels flayed and drawn2 the carps being scalded1 drawn1 and cut into quarters1 the tenches scalded and left whole1 also the pearches and the pikes all finely scalded1 cleansed1 and cut into twelve pieces1 three of each side1 then put them into a large stewing-pan with three quarts of claret-wine1 an ounce of large mace1 a quarter of an ounce of cloves1 half an ounce of pepper1 a quarter of an ounce of ginger pared slic't1 sweet herbs chopped small1 as stripped time1 savory1 sweet marjoram1 parsley1 rosemary1 three or four bay-leaves1 salt1 chesnuts1 pistaches1 five or six great onions1 and stew all together on a quick fire4 ,then stew a pottle of oysters the greatest you can get1 parboil them in their own liquor1 cleanse them from the dregs1 and wash them in warm water from the grounds and shells1 put them into a pipkin with three or four great onions peeled1 then take large mace1 and a little of their own liquor1 or a little wine vinegar1 or white wine4 ,next take twelve flounders being drawn and cleansed from the guts1 fry them in clarified butter with a hundred of large smelts1 being fryed stew them in a stew-pan with claret-wine1 grated nutmeg1 slic't orange1 butter1 and salt4 ,then have a hundred of prawns1 boiled1 picked1 and buttered1 or fryed4 ,next1 bottoms of artichocks1 boiled1 blanched1 and put in beaten butter1 grated nutmeg1 salt1 white-wine1 skirrets1 and sparagus in the foresaid sauce4 ,then mince a pike and an eel1 cleanse them1 and season them with cloves1 mace1 pepper1 salt1 some sweet herbs minct1 some pistaches1 barberries1 grapes1 or gooseberries1 some grated manchet1 and yolks of raw eggs1 mingle all the foresaid things together1 and make it into balls1 or farse some cabbidge lettice1 and bake the balls in an oven1 being baked stick the balls with pine-apple seeds1 and pistaches1 as also the lettice4 ,then all the foresaid things being made ready1 have a large clean scowred dish1 with large sops of ,french bread lay the carps upon them1 and between them some tench1 pearch1 pike1 and eels1 the stewed oysteres all over the other fish1 then the fried flounders smelts over the oysters1 then the balls lettice stuck with pistaches1 the artichocks1 skirrets1 sparagus1 butter prawns1 yolks of hard eggs1 large mace1 fryed smelts1 grapes1 slic't lemon1 oranges1 red beets or pomegranats1 broth it with the leer that was made for it1 and run it over with beaten butter4 ,the best way to stew a ,carp4 ,dress the carp and take out the milt1 put it in a dish with then carp1 and take out the gall1 then save the blood1 and scotch the carp on the back with your knife2 if the carp be eighteen inches1 take a quart of claret or white wine1 four or five blades of large mace1 #aj cloves1 two good races of ginger slic't1 two slic't nutmegs1 and a few sweet herbs1 as the tops of sweet marjoram1 time1 savory1 and parsley chopped very small1 four great onions whole1 three or four bay-leaves1 and some salt2 stew them all together in a stew-pan or clean scowred kettle with the wine1 when the pan boils put in the carp with a quarter of a pound of good sweet butter1 boil it on a quick fire of charcoal1 and being well stew'd down1 dish it in a clean large dish1 pour the sauce on it with the spices1 lay on slic't lemon and lemon-peel1 or barberries1 grapes1 or gooseberries1 and run it over with beaten butter1 garnish the dish with dryed manchet grated and searsed1 and carved sippets laid round the dish4 ,in feasts the carps being scal'd1 garnish the body with stewed oysters1 some fryed in white batter1 some in green made with the juyce of spinage3 sometimes in place of sippets use fritters of arms1 somtimes horse-raddish1 and rub the dish with a clove or two of garlick4 ,for more variety1 in the order abovesaid1 sometimes dissolve an anchove or two1 with some of the broth it was stewed in1 and the yolks of two eggs dissolved with some verjuyce1 wine1 or juyce of orange2 sometimes add some capers1 and hard eggs chopped1 as also sweet herbs1 c4 ,to stew a ,carp in the ,french fashion4 ,take a ,carp1 split it down the back alive1 put it in boiling liquor1 then take a good large dish or stew-pan that will contain the carp2 put in as much claret wine as will cover it1 and wash off the blood1 take out the carp1 and put into the wine in the dish three or four slic't onions1 three or four blades of large mace1 gross pepper1 and salt2 when the stew-pan boils put in the carp and cover it close1 being well stewed down1 dish it up in a clean scowred dish with fine carved sippets round about it1 pour the liquor it was boiled in on it1 with the spices1 onions1 slic't lemon1 and lemon-peel1 run it over with beaten butter1 and garnish the dish with dryed grated bread4 ,another most excellent way to stew a ,carp4 ,take a carp and scale it1 being well cleansed and dried with a clean cloth1 then split it and fry it in clarified butter1 being finely fryed put it in a deep dish with two or three spoonfuls of claret wine1 grated nutmeg1 a blade or two of large mace1 salt1 three or four slices of an orange1 and some sweet butter1 set it on a chafing dish of coals1 cover it close1 and stew it up quick1 then turn it1 and being very well stew'd1 dish it on fine carv'd sippets1 run it over with the sauce it was stewed in1 the spices1 beaten butter1 and the slices of a fresh orange1 and garnish the dish with dry manchet grated and searsed4 ,in this way you may stew any good fish1 as soles1 lobsters1 prawns1 oysters1 or cockles4 ,otherways4 ,take a carp and scale it1 scrape off the slime with a knife and wipe it clean with a dry cloth2 then draw it1 and wash the blood out with some claret wine into the pipkin where you stew it1 cut it into quarters1 halves1 or whole1 and put it into a broad mouthed pipkin or earthen-pan1 put to it as much wine as water1 a bundle of sweet herbs1 some raisins of the sun1 currans1 large mace1 cloves1 whole cinamon1 slic't ginger1 salt1 and some prunes boiled and strained1 put in also some strained bread or flour1 and stew them all together2 being stewed1 dish the carp in a clean scowred dish on fine carved sippets1 pour the broth on the carp1 and garnish it with the fruit1 spices1 some slic't lemon1 barberries1 or grapes1 some orangado or preserved barberries1 and scrape on sugar4 ,otherways4 ,do it as before1 save only no currans1 put prunes strained1 beaten pepper1 and some saffron4 ,to stew a ,carp seven several ways4 #a4 ,take a carp1 scale it1 and scrape off the slime1 wipe it with a dry cloth1 and give it a cut or two cross the back1 then put it a boiling whole1 parted down the back in halves1 or quarters1 put it in a broad mouthed pipkin with some claret or white-wine1 some wine-vinegar1 and good fresh fish broth or some fair water1 three or four blades of large mace1 some slic't onions fryed1 currans1 and some good butter2 cover up the pipkin1 and being finely stewed1 put in some almond-milk1 and some sweet herbs finely minced1 or some grated manchet1 and being well stewed1 serve it up on fine carved sippets1 broth it1 and garnish the dish with some barberries or grapes1 and the dish with some stale manchet grated and sears'd1 being first dryed4 #b4 ,for the foresaid broth1 yolks of hard eggs strained with some steeped manchet1 some of the broth it is stewed in1 and a little saffron4 #c4 ,for variety of garnish1 carrots in dice-work1 some raisins1 large mace1 a few prunes1 and marigold flowers1 boil'd in the foresaid broth4 #d4 ,or leave out carrots and fruit1 and put samphire and capers1 and thicken it with ,french barley tender boil'd4 #e4 ,or no fruit1 but keep the order aforesaid1 only adding sweet marjoram1 stripped tyme1 parsley1 and savory1 bruise them with the back of a ladle1 and put them into the broth4 #f4 ,otherways1 stewed oysters to garnish the carp1 and some boil'd bottoms of artichocks1 put them to the stewed oysters or skirrets being boil'd1 grapes1 barberries1 and the broth thickned with yolks of eggs strained with some sack1 white wine1 or caper liquor4 #g4 ,boil it as before1 without fruit1 and add to it capers1 carrots in dice-work1 mace1 faggot of sweet herbs1 slic't onions chopp'd with parsley1 and boil'd in the broth then have boil'd colliffowers1 turnips1 parsnips1 sparagus1 or chesnuts in place of carrots1 and the leire strained with yolks of eggs and white wine4 ,to make ,french ,herb ,pottage for ,fasting ,days4 ,take half a handful of lettice1 as much of spinage1 half as much of ,bugloss and ,borrage1 two handfuls of sorrel1 a little parsley1 sage1 a good handful of purslain1 half a pound of butter1 some pepper and salt1 and sometimes1 some cucumbers4 ,other ,broth or ,pottage of a ,carp4 ,take a carp1 scale it1 and scrape off the slime1 wash it1 and wipe it with a clean cloth1 then draw it1 and put it in a broad mouthed pipkin that will contain it1 put to it a pint of good white or claret wine1 and as much good fresh fish broth as will cover it1 or as much fair water1 with the blood of the carp1 four or five blades of large mace1 a little beaten pepper1 some slic't onions1 a clove or two1 some sweet herbs chopped1 a handful of capers1 and some salt1 stew all together1 the carp being well stewed1 put in some almond paste1 with some white-wine1 give it a warm or two with some stewed oyster-liquor1 serve it on ,french bread in a fair scowr'd dish1 pour on the liquor1 and garnish it with dryed grated manchet4 ,to dress a ,carp in ,stoffado4 ,take a carp alive1 scale it1 and lard it with a good salt eel1 steep it in claret or white-wine1 in an earthen pan1 and put to it some wine-vinegar1 whole cloves1 large mace1 gross pepper1 slic't ginger1 and four or five cloves of garlick1 then have an earthen pan that will contain it1 or a large pipkin1 put to it some sweet herbs1 three or four sprigs of rosemary1 as many of time and sweet marjoram1 two or three bay-leaves and parsley1 put the liquor to it into the pan or pipkin wherein you will stew it1 and paste on the cover1 stew it in the oven1 in an hour it will be baked1 then serve it hot for dinner or supper1 serve it on fine carved sippets of ,french bread1 and the spices on it1 with herbs1 slic't lemon and lemon peel2 and run it over with beaten butter4 ,to hash a ,carp4 ,take a carp1 scale1 and scrape off the slime with your knife1 wipe it with a dry cloth1 bone it1 and mince it with a fresh water eel being flayed and boned2 season it with beaten cloves1 mace1 salt1 pepper1 and some sweet herbs1 as tyme1 parsley1 and some sweet marjoram minced very small1 stew it in a broad mouthed pipkin1 with some claret wine1 gooseberries1 or grapes1 and some blanched chesnuts2 being finely stewed1 serve it on carved sippets about it1 and run it over with beaten butter1 garnish the dish with fine grated manchet searsed1 and some fryed oysters in butter1 cockles1 or prawns4 ,sometimes for variety1 use pistaches1 pine-apple-seeds1 or some blanch't almonds stew'd amongst the hash1 or asparagus1 or artichock boil'd cut as big as chesnuts1 garnish the dish with scraped horse-radish1 and rub the bottom of the dish in which you serve the meat1 with a clove or two of garlick4 ,sometimes mingle it with some stewed oysters1 or put to it some oyster-liquor4 ,to marinate a ,carp to be eaten hot or cold4 ,take a carp1 scale it1 and scrape off the slime1 wipe it clean with a dry cloth1 and split it down the back1 flour it1 and fry it in sweet sallet oyl1 or good clarified butter2 being fine and crisp fryed1 lay it in a deep dish or earthen pan1 then have some white or claret wine1 or wine-vinegar1 put it in a broad mouthed pipkin with all manner of sweet herbs bound up in a bundle1 as rosemary1 tyme1 sweet marjoram1 parsley1 winter-savory1 bay-leaves1 sorrel1 and sage1 as much of one as the other1 put it into the pipkin with the wine1 with some large mace1 slic't ginger1 gross pepper1 slic't nutmeg1 whole cloves1 and salt1 with as much wine and vinegar as will cover the dish1 then boil the spices and wine with some salt a little while1 pour it on the fish hot1 and presently cover it close to keep in the spirits of the liquor1 herbs1 and spices for an hours space2 then have slic't lemons1 lemon-peels1 orange and orange peels1 lay them over the fish in the pan1 and cover it up close2 when you serve them hot lay on the spices and herbs all about it1 with the slic't lemons1 oranges1 and their peels1 and run it over with sweet sallet oyl1 7or none7 but some of the liquor it is soust in4 ,or marinate the carp or carps without sweet herbs for hot or cold1 only bay-leaves1 in all points else as is abovesaid2 thus you may marinate soles1 or any other fish1 whether sea or fresh-water fish4 ,or barrel it1 pack it close1 and it will keep as long as sturgeon1 and as good4 ,to broil or toast a ,carp divers ways1 either in sweet ,butter or ,sallet ,oyl4 ,take a carp alive1 draw it1 and wash out the blood in the body with claret wine into a dish1 put to it some wine vinegar and oyl1 then scrape off the slime1 wipe it dry both outside inside1 lay it in the dish with vinegar1 wine1 oyl1 salt1 and the streight sprigs of rosemary and parsley1 let it steep there the space of an hour or two1 then broil it on a clean scowred gridiron1 7or toast it before the fire7 broil it on a soft fire1 and turn it often2 being finely broil'd1 serve it on a clean scowred dish1 with the oyl1 wine1 and vinegar1 being stew'd on the coals1 put it to the fish1 the rosemary and parsley round the dish1 and some about the fish1 or with beaten butter and vinegar1 or butter and verjuyce1 or juyce of oranges beaten with the butter1 or juyce of lemons1 garnish the fish with slices of orange1 lemon1 and branches of rosemary2 boil the milt or spawn by it self and lay it in the dish with the ,carp4 ,or make sauce otherways with beaten butter1 oyster liquor1 the blood of the carp1 grated nutmeg1 juyce of orange1 white-wine1 or wine vinegar boil'd together1 crumbs of bread1 and the yolk of an egg boiled up pretty thick1 and run it over the fish4 ,to broil a ,carp in ,staffado4 ,take a live carp1 scale it1 and scrape off the slime1 wipe it clean with a dry cloth1 and draw it1 wash out the blood1 and steep it in claret1 white-wine1 wine-vinegar1 large mace1 whole cloves1 two or three cloves of garlick1 some slic't ginger1 gross pepper1 and salt2 steep it in this composition in a dish or tray the space of two hours1 then broil it on a clean scoured gridiron on a soft fire1 baste it with some sweet sallet oyl1 sprigs of rosemary1 time1 parsley1 sweet marjoram1 and two or three bay-leaves1 being finely broil'd2 serve it with the sauce it was steeped in1 boil'd up on the fire with a little oyster-liquor1 the spices on it1 and herbs round about it on the dish1 run it over with sauce1 either with sweet sallet oyl1 or good beaten butter1 and broil the milt or spawn by it self4 ,to roast a ,carp4 ,take a live carp1 draw and wash it1 and take away the gall1 and milt1 or spawn2 then make a pudding with some grated manchet1 some almond-paste1 cream1 currans1 grated nutmeg1 raw yolks of eggs1 sugar1 caraway-seed candied1 or any peel1 some lemon and salt1 make a stiff pudding and put it through the gills into the belly of the carp1 neither scale it1 nor fill it too full2 then spit it1 and roust it in the oven upon two or three sticks cross a brass dish1 turn it and let the gravy drop into the dish2 being finely roasted1 make sauce with the gravy1 butter1 juyce of orange or lemon1 some sugar1 and cinamon1 beat up the sauce thick with the butter1 and dish the carp1 put the sauce over it with slices of lemon4 ,otherways4 ,scale it1 and lard it with salt eel1 pepper1 and nutmeg1 then make a pudding of some minced eel1 roach1 or dace1 some sweet herbs1 grated bread1 cloves1 mace1 nutmeg1 pepper1 salt1 yolks of eggs1 pistaches1 chesnuts1 and the milt of the carp parboil'd and cut into dice-work1 as also some fresh eel1 and mingle it amongst the pudding or farse4 ,sauces for ,roast ,carp4 #a4 ,gravy and oyster liquor1 beat it up thick with sweet butter1 claret wine1 nutmeg1 slices of orange1 and some capers1 and give it a warm or two4 #b4 ,beaten butter with slices of orange1 and lemon1 or the juyce of them only4 #c4 ,butter1 claret-wine1 grated nutmeg1 selt1 slices of orange1 a little wine-vinegar and the gravy4 #d4 ,a little white-wine1 gravy of the carp1 an anchove or two dissolved in it1 some grated nutmeg1 and a little grated manchet1 beat them up thick with some sweet butter1 and the yolk of an egg or two1 dish the carp1 and pour the sauce on it4 ,to make a ,carp ,pye a most excellent way4 ,take carp1 scale it and scrape off the slime1 wipe it with a dry clean cloth1 and split it down the back1 then cut it in quarters or six pieces1 three of each1 and take out the milt or spawn1 as also the gall2 season it with nutmeg1 pepper1 salt1 and beaten ginger1 lay some butter in the pye bottom1 then the carp upon it1 and upon the carp two or three bay-leaves1 four or five blades of large mace1 four or five whole cloves1 some blanched chesnuts1 slices of orange1 and some sweet butter1 close it up and bake it1 being baked liquor it with beaten butter1 the blood of the carp1 and a little claret wine4 ,for variety1 in place of chesnuts1 use pine apple-seeds1 or bottoms of artichocks1 gooseberries1 grapes1 or barberries4 ,sometimes bake great oysters with the carp1 and a great onion or two2 sometimes sweet herbs chopped1 or sparagus boiled4 ,or bake it in a dish as you do the pye4 ,to make paste for the pie1 take two quarts and a pint of fine flour1 four or five yolks of raw eggs1 and half a pound of sweet butter1 boil the butter till it be melted1 and make the paste with it4 ,paste for a ,florentine of ,carps made in a dish or patty-pan4 ,take a pottle of fine flour1 three quarters of a pound of butter1 and six yolks of eggs1 and work up the butter1 eggs1 and flour1 dry them1 then put to it as much fair spring water cold as will make it up into paste4 ,to bake a ,carp otherways to be eaten hot4 ,take a carp1 scale it alive1 and scrape off the slime1 draw it1 and take away the gall and guts1 scotch it1 and season it with nutmeg1 pepper1 and salt lightly1 lay it into the pye1 and put the milt into the belly1 then lay on slic't dates in halves1 large mace1 orange1 or slic't lemon1 gooseberries1 grapes1 or barberries1 raisins of the sun1 and butter2 close it up and bake it1 being almost baked liquor it with verjuyce1 butter1 sugar1 claret or white-wine1 and ice it4 ,sometimes make a pudding in the carps belly1 make it of grated bread1 pepper1 nutmegs1 yolks of eggs1 sweet herbs1 currans1 sugar1 gooseberries1 grapes1 or barberries1 orangado1 dates1 capers1 pistaches1 raisins1 and some minced fresh eel4 ,or bake it in a dish or patty pan in cold butter paste4 ,to bake a ,carp with ,oysters4 ,scale a carp1 scrape off the slime1 and bone it2 then cut it into large dice-work1 as also the milt being parboil'd2 then have some great oysters1 parboil'd1 mingle them with the bits of carp1 and season them together with beaten pepper1 salt1 nutmeg1 cloves1 mace1 grapes1 gooseberries1 or barberries1 blanched chesnuts1 and pistaches1 season them lightly1 then put in the bottom of the pie a good big onion or two whole1 fill the pye1 and lay upon it some large mace and butter1 close it up and bake it1 being baked liquor it with white wine1 and sweet butter1 or beaten butter only4 ,to make minced ,pies of ,carps and ,eels4 ,take a carp being cleansed1 bone it1 and also a good fat fresh water eel1 mince them together1 and season them with pepper1 nutmeg1 cinamon1 ginger1 and salt1 put to them some currans1 caraway-seed1 minced orange-peel1 and the yolks of six or seven hard eggs minced also1 slic't dates1 and sugar2 then lay some butter in the bottom of the pyes1 and fill them1 close them up1 bake them1 and ice them4 ,to bake a ,carp minced with an ,eel in the ,french ,fashion1 called ,peti ,petes4 ,take a carp1 scale it1 and scrape off the slime1 then roast it with a flayed eel1 and being rosted draw them from the fire1 and let them cool1 then cut them into little pieces like great dice1 one half of them1 the other half minced small and seasoned with nutmeg1 pepper1 salt1 gooseberries1 barberries1 or grapes1 and some bottoms of artichocks boil'd and cut as the carp3 season all the foresaid materials and mingle all together1 then put some butter in the bottom of the pye1 lay on the meat and butter on the top1 close it up1 and bake it1 being baked liquor it with gravy1 and the juyce of oranges1 butter1 and grated nutmeg4 ,sometimes liquor it with verjuyce and the yolks of eggs strained1 sugar1 and butter4 ,or with currans1 white wine1 and butter boil'd together1 some sweet herbs chopped small1 and saffron4 ,to bake a ,carp according to these ,forms to be eaten hot4 ,take a carp1 scale it1 and scrape off the slime1 bone it and cut it into dice-work1 the milt being parboil'd1 cut it into the same form1 then have some great oysters parboild and cut into the same form also2 put to it some grapes1 goosberries1 or barberries1 the bottoms of artichocks boil the yolks of hard egs in quarters1 boild1 sparagus cut an inch long1 and some pistaches1 season all the foresaid things together with pepper1 nutmegs1 and salt1 fill the pyes1 close them up1 and bake them1 being baked1 liquor them with butter1 white-wine1 and some blood of the carp1 boil them together1 or beaten butter1 with juyce of oranges4 ,to bake a ,carp with ,eels to be eaten cold4 ,take four large carps1 scale them wipe off the slime clean1 bone them1 and cut each side into two pieces of every carp1 then have four large fresh water eels1 fat ones1 boned1 flayed1 and cut in as many pieces as the carps1 season them with nutmeg1 pepper1 and salt2 then have a pye ready1 either round or square1 put butter in the bottom of it1 then lay a lay of eel1 and a lay of carp upon that1 and thus do till you have ended2 then lay on some large mace and whole cloves on the top1 some sliced nutmeg1 sliced ginger1 and butter1 close it up and bake it1 being baked and cold1 fill it up with clarified butter4 ,otherways4 ,take eight carps1 scale and bone them1 scrape and wash off the slime1 wipe them dry1 and mince them very fine1 then have four good fresh water eels1 flay and bone them1 and cut them into lard as big as your finger1 then have pepper1 cloves1 mace1 and ginger severally beaten and mingled with some salt1 season the fish and also the eels1 cut into lard2 then make a pye according to this form1 lay some butter in the bottom of the pye1 then a lay of carp upon the butter1 so fill it1 close it up and bake it4 99 99 99 99 99 99 99 99 99 ,,section ,,xiv4 or1 ,the ,second ,section of ,,fish4 ,shewing the most ,excellent ,ways of ,dressing of ,pikes4 ,to boil a ,pike4 ,wash him very clean1 then truss him either round whole1 with his tail in his mouth1 and his back scotched1 or splatted and trust round like a hart1 with his tail in his mouth1 or in three pieces1 divide the middle piece into two pieces2 then boil it in water1 salt1 and vinegar1 put it not in till the liquor boils1 let it boil very fast at first to make it crisp1 but afterwards softly2 for the sauce put in a pipkin a pint of white wine1 slic't ginger1 mace1 dates quartered1 a pint of great oysters with the liquor1 a little vinegar and salt1 boil them a quarter of an hour2 then mince a few sweet herbs parsley1 stew them till half the liquor be consumed2 then the pike being boiled dish it1 and garnish the dish with grated dry manchet fine searsed1 or ginger fine beaten1 then beat up the sauce1 with half a pound of butter1 minced lemon1 or orange1 put it on the pike1 and sippet it with cuts of puff-paste or lozenges1 some fried greens1 and some yellow butter4 ,dish it according to these forms4 ,to boil a ,pike otherways4 ,take a male pike alive1 splat him in halves1 take out his milt and civet1 and take away the gall1 cut the sides into three pieces of a side1 lay them in a large dish or tray1 and put upon them half a pint of white wine vinegar1 and half a handful of bay-salt beaten fine2 then have a clean scowred pan set over the fire with as much rhenish or white-wine as will cover the pike1 so set it on the fire with some salt1 two slic't nutmegs1 two races of ginger slic't1 two good big onions slic't1 five or six cloves of garlik1 two or three tops of sweet marjoram1 three or four streight sprigs of rosemary bound up in a bundle close1 and the peel of half a lemon2 let these boil with a quick fire1 then put in the pike with the vinegar1 and boil it up quick2 whilest the pike is boiling1 take a quarter of a pound of anchoves1 wash and bone them1 then mince them and put them in a pipkin with a quarter of a pound of butter1 and #c or four spoonfuls of the liquor the pike was boiled in2 the pike being boiled dish it1 lay the ginger1 nutmegs1 and herbs upon it1 run it over with the sauce1 and cast dried searsed manchet on it4 ,this foresaid liquor is far better to boil another pike1 by renewing the liquor with a little wine4 ,to boil a ,pike and ,eel together4 ,take a quart of white-wine1 a pint and a half of white wine vinegar1 two quarts of water1 almost a pint of salt1 a handful of rosemary and tyme1 let your liquor boil before you put in your fish1 the herbs1 a little large mace1 and some twenty corns of whole pepper4 ,to boil a ,pike otherways4 ,boil it in water1 salt1 and wine vinegar1 two parts water1 and one vinegar1 being drawn1 set on the liquor to boil1 cleanse the civet1 and truss him round1 scotch his back1 and when the liquor boils1 put in the fish and boil it up quick2 then make sauce with some white-wine vinegar1 mace1 whole pepper1 a good handful of cockles broiled or boiled out of the shells and washed with vinegar1 a faggot of sweet herbs1 the liver stamped and put to it1 and horse raddish scraped or slic't1 boil all the foresaid together1 dish the pike on sippets1 and beat up the sauce with some good sweet butter and minced lemon1 make the sauce pretty thick1 and garnish it as you please4 ,otherways4 ,take as much white-wine and water as will cover it1 of each a like quantity1 and a pint of vinegar1 put to this liquor half an ounce of large mace1 two lemon-peels1 a quarter of an ounce of whole cloves1 three slic't nutmegs1 four races of ginger slic't1 some six great onions slic't1 a bundle of six or seven sprigs or tops of rosemary1 as much of time1 winter-savory1 and sweet marjoram bound up hard in a faggot1 put into the liquor also a good handful of salt1 and when it boils1 put in the fish being cleansed and trussed1 and boil it up quick4 ,being boiled1 make the sauce with some of the broth where the pike was boiled1 and put it in a dish with two or three anchoves being cleansed and minced1 a little white wine1 some grated nutmeg1 and some fine grated manchet1 stew it on a chafing dish1 and beat it up thick with some sweet butter1 and the yolk of an egg or two dissolved with some vinegar1 give it a warm1 and put to it three or four slices of lemon4 ,then dish the pike1 drain the liquor from it upon a chafing-dish of coals1 pour on the sauce1 and garnish the fish with slic't lemons1 and the spices1 herbs1 and boil'd onions1 run it over with beaten butter1 and lay on some barberries or grapes4 ,sometimes for change you may put some horse-raddish scraped1 or the juyce of it4 ,to boil a ,pike in ,white ,broth4 ,cut your pike in three pieces1 then boil it in water1 salt1 and sweet herbs1 put in the fish when the liquor boils2 then take the yolks of six eggs1 beat them with a little sack1 sugar1 melted butter1 and some of the pike broth then put it on some embers to keep warm1 stir it sometimes lest it curdle2 then take up your pike1 put the head and tail together in a clean dish1 cleave the other piece in two1 and take out the back-bone1 put the one piece on one side1 and the other piece on the other side1 but blanch all1 pour the broth on it1 and garnish the fish with sippets1 strow on fine ginger or sugar1 wipe the edge of the dish round1 and serve it4 ,to ,boil a ,pike in the ,french ,fashion1 a-la-,sauces d',almaigne1 or in the ,german ,fashion4 ,take a pike1 draw him1 dress the rivet1 and cut him in three pieces1 boil him in as much wine as water1 some lemon-peel1 with the liquor boils put in the fish with a good handful of salt1 and boil him up quick4 ,then have a sauce made of beaten butter1 water1 the slices of two or three lemons1 the yolks of two or three eggs1 and some grated nutmeg2 the pike being boiled dish it on fine sippets1 and stick it with some fried bread run it over with the sauce1 some barberries or lemon1 and garnish the dish with some pared and slic't ginger1 barberries1 and lemon peel4 ,to boil a ,pike in the ,city ,fashion4 ,take a live male pike1 draw him and slit the rivet1 wash him clean from the blood1 and lay him in a dish or tray1 then put some salt and vinegar to it1 7or no vinegar2 but only salt72 then set on a kettle with some water salt1 when it boils put in the pike1 boil it softly1 and being boiled1 take it off the fire1 and put a little butter into the kettle to it1 then make a sauce with beaten butter1 the juyce of a lemon or two1 grape verjuyce or wine-vinegar1 dish up the pike on fine carved sippets1 and pour on the sauce1 garnish the fish with scalded parsley1 large mace barberries1 slic't lemon1 and lemon-peel1 and garnish the dish with the same4 ,to stew a ,pike in the ,french ,fashion4 ,take a pike1 splat it down the back alive1 and let the liquor boil before you put it in1 then take a large deep dish or stewing pan that will contain the pike1 put as much claret-wine as will cover it1 wash off the blood take out the pike1 and put to the wine in the dish three or four slic't onions1 four blades of large mace1 gross pepper1 salt2 when it boils put in the pike1 cover it close1 being stewed down1 dish it up in a clean scowred dish with carved sippets round abound it1 pour on the broth it was stewed in all over it1 with the spices and onions1 and put some slic't lemon over all1 with some lemon-peel2 run it over with beaten butter1 and garnish the dish with dry grated manchet4 ,thus you may also stew it with the scales on or off4 ,sometimes for change use horse-raddish4 ,to stew a ,pike otherways in the ,city ,fashion4 ,take a pike1 splat it1 and lay it in a dish1 when the blood is clean washed out1 put to it as much white-wine as will cover it1 and set it a stewing2 when it boils put in the fish1 scum it1 and put to it some large mace1 whole cinamon1 and some salt1 being finely stewed dish it on sippets finely carved4 ,then thicken the broth with two or three egg yolks1 some thick cream1 sugar1 and beaten butter1 give it a warm and pour it on the pike1 with some boil'd currans1 and boil'd prunes laid all over it1 as also mace1 cinamon1 some knots of barberries1 and slic't lemon1 garnish the dish with the same garnish1 and scrape on fine sugar4 ,in this way you may do ,carp1 ,bream1 ,barbel1 ,chevin1 ,rochet1 ,gurnet1 ,conger1 ,tench1 ,pearch1 ,bace1 or ,mullet4 ,to hash a ,pike4 ,scale and bone it1 then mince it with a good fresh eel1 being also boned and flayed1 put to it some sweet herbs fine stripped and minced small1 beaten nutmeg1 mace1 ginger1 pepper1 and salt2 stew it in a dish with a little white wine and sweet butter1 being well stewed1 serve it on fine carved sippets1 and lay on some great stewed oysters1 some fryed in batter1 some green with juyce of spinage1 other yellow with saffron1 garnish the dish with them1 and run it over with beaten butter4 ,to souce a ,pike4 ,draw and wash it clean from the blood and slime1 then boil it in water and salt1 when the liquor boils put it to it1 and boil it leisurely simmering1 season it pretty savory of the salt1 boil it not too much1 nor in more water then will but just cover it4 ,if you intend to keep it long1 put as much white-wine as water1 of both as much as will cover the fish1 some wine vinegar1 slic't ginger1 large mace1 cloves1 and some salt2 when it boils put in the fish1 spices1 and some lemon-peel1 boil it up quick but not too much2 then take it up into a tray1 and boil down the liquor to a jelly1 lay some slic't lemon on it1 pour on the liquor1 and cover it up close2 when you serve it in jelly1 dish and melt some of the jelly1 and run it all over1 garnish it with bunches of barberries and slic't lemon4 ,or being soust and not jellied1 serve it with fennil and parsley4 ,when you serve it1 you may lay round the dish divers ,small ,fishes1 as ,tench1 ,pearch1 ,gurnet1 ,chevin1 ,roach1 ,smelts1 and run them over with jelly4 ,to souce and jelly ,pike1 ,eeel1 ,tench1 ,salmon1 ,conger1 c4 ,scale the foresaid fishes1 being scal'd1 cleansed and boned1 season them with nutmeg and salt1 or no spices at all1 roul them up and bind them like brawn1 being first rouled in a clean white cloth close bound up round it1 boil them in water1 white-wine1 and salt1 but first let the pan or vessel boil1 put it in and scum it1 then put in some large mace and slic't ginger4 ,if you will only souce them boil them not down so much2 if to jelly them1 put to them some ising-glass1 and serve them in collars whole standing in the jelly4 ,otherways to souce and jelly the foresaid ,fishes4 ,make jelly of three tenches1 three perches1 and two carps1 scale them1 wash out the blood1 and soak them in fair water three or four hours1 leave no fat on them1 then put them in a large pipkin with as much fair spring water as will cover them1 or as many pints as pound of fish1 put to it some ising-glass1 and boil it close covered till two parts and a half be wasted2 then take it off and strain it1 let it cool1 and being cold take off the fat on the top1 pare the bottom1 and put the jelly into three pipkins1 put three quarts of white-wine to them1 and a pound and a half of double refined sugar into each pipkin2 then to make one red put a quarter of an ounce of whole cinamon1 two races of ginger1 two nutmegs1 two or three cloves1 and a little piece of turnsole dry'd1 the dust rubbed out and steep'd in some claret-wine1 put some of the wine into the jelly4 ,to make another yellow1 put a little saffron-water1 nutmeg1 as much cinamon as to the red jelly1 and a race of ginger sliced4 ,to the white put three blades of large mace1 a race of ginger slic't1 then set the jelly on the fire till it be melted1 then have fiveteen whites of eggs beaten1 and four pound and a half of refined sugar1 beat amongst the eggs1 being first beaten to fine powder2 then divide the sugar and eggs equally into the three foresaid pipkins1 stir it amongst the sugar very well1 set them on the fire to stew1 but not to boil up till you are ready to run it2 let each pipkin cool a little before you run it1 put a rosemary branch in each bag1 and wet the top of your bags1 wring them before you run them1 and being run1 put some into orange rinds1 some into scollop shells1 or lemon rindes in halves1 some into egg shells or muscle shells1 or in moulds for ,jellies4 ,or you may make four colours1 and mix some of the jelly with almonds-milk4 ,you may dish the foresaid jellies on a pie-plate on a great dish in four quarters1 and in the middle a lemon finely carved or cut into branches1 hung with jellies1 and orange peels1 and almond jellies round about2 then lay on a quarter of the white jelly on one quarter of the plate1 another of red1 and another of amber-jelly1 the other whiter on another quarter1 and about the outside of the plate of all the colours one by another in the rindes of oranges and lemons1 and for the quarters1 four scollop shells of four several colours1 and dish it as the former4 ,pike ,jelly otherways4 ,take a good large pike1 draw it1 wash out the blood1 and cut it in pieces1 then boil it in a gallon or #f quarts of fair spring water1 with half a pound of ising-glass close covered1 being first clean scum'd1 boil it on a soft fire till half be wasted2 then strain the stock or broth into a clean bason or earthen pan1 and being cold pare the bottom and top from the fat and dregs1 put it in a pipkin and set it over the fire1 melt it1 and put it to the juyce of eight or nine lemons1 a quart of white-wine1 a race of ginger pared and slic't1 three or four blades of large mace1 as much whole cinamon1 and a grain of musk and ambergriese tied up in a fine clean clout1 then beat fifteen whites of eggs1 and put to them in a bason four pound of double refined sugar first beaten to fine powder1 stir it with the eggs with a rouling pin1 and then put it among the jelly in the pipkin1 stir them well together1 and set it a stewing on a soft charcoal fire1 let it stew there1 but not boil up but one warm at least1 let it stew an hour1 then take it off and let it cool a little1 run it through your jelly-bag1 put a sprig of rosemary in the bottom of the bag1 and being run1 cast it into moulds4 ,amongst some of it put some almond milk or make it in other colours as aforesaid4 ,to make ,white ,jelly of two ,pikes4 ,take two good handsome pikes1 scale and draw them1 and wash them clean from the blood1 then put to them six quarts of good white-wine1 and an ounce of ising-glass1 boil them in a good large pipkin to a jelly1 being clean scummed1 then strain it and blow off the fat4 ,then take a quart of sweet cream1 a quart of the jelly1 a pound and a half of double refined sugar fine beaten1 and a quarter of a pint of rose-water1 put all together in a clean bason1 and give them a warm on the fire1 with half an ounce of fine searsed ginger1 then set it a cooling1 dish it into dice-work1 or cast it into moulds and some other coloured ,jellies4 ,or in place of cream put in almond-milk4 ,to roast a ,pike4 ,take a pike1 scour off the slime1 and take out the entrails1 lard the back with pickled herrings1 7you must have a sharp bodkin to make the holes to lard it7 then take some great oysters and claret-wine1 season the oysters with pepper and nutmeg1 stuff the belly with oysters1 and intermix the stuffing with rosemary1 tyme1 winter savory1 sweet marjoram1 a little onion1 and garlick1 sow these in the belly of the pike2 then prepare two sticks about the breadth of a lath1 7these two sticks and the spit must be as broad as the pike being tied on the spit7 tie the pike on winding packthred about it1 tye also along the side of the pike which is not defended by the spit and the laths1 rosemary1 and bays1 baste the pike with butter and claret wine with some anchoves dissolved in it2 when the pike is wasted or roasted1 take it off1 rip up the belly1 and take out the whole herbs quite away1 boil up the gravy1 dish the pike1 put the wine to it1 and some beaten butter4 ,to fry ,pikes4 ,draw them1 wash off the slime and the blood clean1 wipe them dry with a clean cloth1 flour them1 and fry them in clarifi'd butter1 being fried crisp and stiff1 make sauce with beaten butter1 slic't lemon1 nutmeg1 and salt1 beaten up thick with a little fried parsley4 ,or with beaten butter1 nutmeg1 a little claret1 salt1 and slic't orange4 ,otherways1 oyster-liquor1 a little claret1 beaten butter1 slic't orange1 and nutmeg1 rub the dish with a clove of garlick1 give the sauce a warm1 and garnish the fish with slic't lemon or orange and barberries4 ,small pikes are best to fry4 ,to fry a ,pike otherways4 ,the pike being scalded and splatted1 hack the white or inside with a knife1 and it will be ribbed1 then fry it brown and crisp in clarified butter1 being fried1 take it up1 drain all the butter from it1 and wipe the pan clean1 then put it again into the pan with claret1 slic't ginger1 nutmeg1 an anchove1 salt1 and saffron beat1 fry it till it half be consumed1 then put in a piece of butter1 shake it well together with a minced lemon or slic't orange1 and dish it1 garnish it with lemon1 and rub the dish with a clove of garlick4 ,to broil a ,pike4 ,take a pike1 draw it scale it1 broil it whole1 splat it or scotch it with your knife1 wash out the blood clean1 and lay it on a clean cloth1 salt it1 and heat the gridiron very hot1 broil it on a soft fire1 baste it with butter1 and turn it often2 being finely broil'd1 serve it in a dish with beaten butter1 and wine-vinegar1 or juyce of lemons or oranges1 and garnish the fish with slices of oranges or lemons1 and bunches of rosemary4 ,otherways4 ,take a pike1 as abovesaid1 being drawn1 wash it clean1 dry it1 and put it in a dish with some good sallet oyl1 wine vinegar1 and salt1 there let it steep the space of half an hour1 then broil it on a soft fire1 turn it and baste it often with some fine streight sprigs of rosemary1 parsley1 and tyme1 baste it out of the dish where the oyl and vinegar is2 then the pike being finely broil'd1 dish it in a clean dish1 put the same basting to it being warmed on the coals1 lay the herbs round the dish1 with some orange or lemon slices4 ,to broil ,mackarel or ,horn kegg4 ,draw the ,mackarel at the gills1 and wash them1 then dry them1 and salt and broil them with mints1 and green fennil on a soft fire1 and baste them with butter1 or oyl and vinegar1 and being finely broil'd1 serve them with beaten butter and vinegar1 or oyl and vinegar1 with rosemary1 time1 and parsley2 or other sauce1 beaten butter1 and slices of lemon or orange4 ,to broil ,herrings1 ,pilchards1 or ,sprats4 ,gill them1 wash and dry them1 salt and baste them with butter1 broil them on a soft fire1 and being broi'ld serve them with beaten butter1 mustard1 and pepper1 or beaten butter and lemon2 other sauce1 take the heads and bruise them in a dish with beer and salt1 put the clearest to the herrings4 ,to bake ,pikes4 ,bake your pikes as you do carp1 as you may see in the foregoing ,section1 only remember that small pikes are best to bake4 99 99 99 99 99 99 99 99 99 ,,section ,,xv4 or ,the ,third ,section for dressing of ,,fish4 ,the most excellent ways of ,dressing ,salmon1 ,bace1 or ,mullet4 ,to ,calver ,salmon to be eaten hot or cold4 ,chine it1 and cut each side into two or three peices according to the bigness1 wipe it clean from the blood and not wash it2 then have as much wine and water as you imagine will cover it1 make the liquor boil1 and put in a good handful of salt2 when the liquor boils put in the salmon1 and boil it up quick with a quart of white-wine vinegar1 keep up the fire stiff to the last1 and being througly boil'd1 which will be in the space of half an hour or less1 then take it off the fire and let it cool1 take it up into broad bottomed earthen pans1 and being quite cold1 which will be in a day1 a night1 or twelve hours1 then put in the liquor to it1 and so keep it4 ,some will boil in the liquor some rosemary bound up in a bundle hard1 two or three cloves1 two races of slic't ginger1 three or four blades of large mace1 and a lemon peel4 ,others will boil it in beer only4 ,or you may serve it being hot1 and dish it on sippets in a clean scowred dish2 dish it round the dish or in pieces and garnish it with slic't ginger1 large mace1 a clove or two1 gooseberries1 grapes1 barberries1 slic't lemon1 fryed parsley1 ellicksaders1 sage1 or spinage fried4 ,to make sauce for the foresaid salmon1 beat some butter up thick with a little fair water1 put #b or three yolks of eggs dissolved into it1 with a little of the liquor1 grated nutmeg1 and some slic't lemon1 pour it on the salmon1 and garnish the dish with fine searsed manchet1 barberries1 slic't lemon1 and some spices1 and fryed greens as aforesaid4 ,to stew a small ,salmon1 ,salmon ,peal1 or ,trout4 ,take a salmon1 draw it1 scotch the back1 and boil it whole in a stew-pan with white-wine1 7or in pieces7 put to it also some whole cloves1 large mace1 slic't ginger1 a bay-leaf or two1 a bundle of sweet herbs well and hard bound up1 some whole pepper1 salt1 some butter1 and vinegar1 and an orange in halves2 stew all together1 and being well stewed1 dish them in a clean scowred dish with carved sippets1 lay on the spices and slic't lemon1 and run it over with beaten butter1 and some of the gravy it was stewed in2 garnish the dish with some fine searsed manchet or searsed ginger4 ,otherways a most excellent way to stew ,salmon4 ,take a rand or jole of salmon1 fry it whole raw1 and being fryed1 stew it in a dish on a chaffing dish of coals1 with some claret-wine1 large mace1 slic't nutmeg1 salt1 wine-vinegar1 slic't orange1 and some sweet butter2 being stewed and the sauce thick1 dish it on sippets1 lay the spices on it1 and some slices of oranges1 garnish the dish with some stale manchet finely searsed and strewed over all4 ,to pickle ,salmon to keep all the year4 ,take a ,salmon1 cut it in six round pieces1 then broil it in white-wine1 vinegar1 and a little water1 three parts wine and vinegar1 and one of water2 let the liquor boil before you put in the salmon1 and boil it a quarter of an hour2 then take it out of the liquor1 drain it very well1 and take rosemary sprigs1 bay-leaves1 cloves1 mace1 and gross pepper1 a good quantity of each1 boil them in two quarts of white-wine1 and two quarts of white-wine vinegar1 boil it well1 then take the salmon being quite cold1 and rub it with pepper1 and salt1 pack it in a vessel that will but just contain it1 lay a layer of salmon and a layer of spice that is boil'd in the liquor2 but let the liquor and spice be very cold before you put it to it2 the salmon being close packed put in the liquor1 and once in half a year1 or as it grows dry1 put some white-wine or sack to it1 it will keep above a year2 put some lemon-peel into the pickle1 let the salmon be new taken if possible4 ,an excellent way to dress ,salmon1 or other ,fish4 ,take a piece of fresh salmon1 wash it clean in a little wine-vinegar1 and let it lye a little in it in a broad pipkin with a cover1 put to it six spoonfuls of water1 four of vinegar1 as much of white-wine1 some salt1 a bundle of sweet herbs1 a few whole cloves1 a little large mace1 and a little stick of cinamon1 close up the pipkin with paste1 and set it in a kettle of seething water1 there let it stew three hours2 thus you may do carps1 trouts1 or eels1 and alter the taste at your pleasure4 ,to hash ,salmon4 ,take salmon and set it in warm water1 take off the skin1 and mince a jole1 rand1 or tail with some fresh eel2 being finely minced season it with beaten cloves1 mace1 salt1 pepper1 and some sweet herbs2 stew it in a broad mouthed pipkin with some claret wine1 gooseberries1 barberries1 or grapes1 and some blanched chesnuts2 being finely stewed serve it on sippets about it1 and run it over with beaten butter1 garnish the dish with stale grated manchet searsed1 some fryed oysters in batter1 cockles1 or prawns2 sometimes for variety use pistaches1 asparagus boil'd and cut an inch long1 or boil'd artichocks1 and cut as big as a chesnut1 some stewed oysters1 or oyster-liquor1 and some horse-raddish scraped1 or some of the juyce2 and rub the bottom of the dish wherein you serve it with a clove of garlick4 ,to dress ,salmon in ,stoffado4 ,take a whole rand or jole1 scale it1 and put it in an earthen stew-pan1 put to it some claret1 or white-wine1 some wine-vinegar1 a few whole cloves1 large mace1 gross pepper1 a little slic't ginger1 salt1 and four or five cloves of garlick1 then have three or four streight sprigs of rosemary as much of time1 and sweet marjoram1 two or #c bay leaves and parsley bound up into a bundle hard1 and a quarter of a pound of good sweet butter1 close up the earthen pot with course paste1 bake it in an oven1 serve it on sippets of ,french bread1 with some of the liquor and spices on it1 run it over with beaten butter and barberries1 lay some of the herbs on it1 slic't lemon and lemon-peel4 ,to marinate ,salmon to be eaten hot or cold4 ,take a ,salmon1 cut it into joles and rands1 fry them in good sweet sallet oyl or clarified butter1 then set them by in a charger1 and have some white or claret-wine1 wine vinegar as much as will cover it1 put the wine vinegar into a pipkin with all maner of sweet herbs bound up in a bundle as rosemary1 time1 sweet marjoram1 parsly winter-savory1 bay-leaves1 sorrel1 and sage1 as much of one as the other1 large mace1 slic't ginger1 gross pepper1 slic't nutmeg1 whole cloves1 and salt2 being well boil'd together1 pour it on the fish1 spices and all1 being cold1 then lay on slic't lemons1 and lemon-peel1 and cover it up close2 so keep it for present spending1 and serve it hot or cold with the same liquor it is soust in1 with the spices1 herbs1 and lemons on it4 ,if to keep long1 pack it up in a vessel that will but just hold it1 put to it no lemons nor herbs1 only bay-leaves2 if it be well packed1 it will keep as long as sturgeon1 but then it must not be splatted1 but cut round ways through chine and all4 ,to boil ,salmon in stewed ,broth4 ,take a jole1 chine1 or rand1 put it in a stew-pan or large pipkin with as much claret wine and water as will cover it1 some raisins of the sun1 prunes1 currans1 large mace1 cloves1 whole cinamon1 slic't ginger1 and salt1 set it a stewing over a soft fire1 and when it boils put in some thickning of strain'd bread1 or flour1 strain'd with some prunes being finely stewed1 dish it up on sippets in a clean scowred dish1 put a little sugar in the broth1 the fruit on and some slic't lemon4 ,to fry ,salmon4 ,take a jole1 rand1 or chine1 or cut it round through chine and all half an inch thick1 or in square pieces fry it in clarified butter2 being stiff crisp fryed1 make sauce with two or three spoonfuls of claret-wine1 some sweet butter1 grated nutmeg1 some slices of orange1 wine-vinegar1 and some oyster-liquor2 stew them all together1 and dish the salmon1 pour on the sauce1 and lay on some fresh slices of oranges and fryed parsley1 ellicksander1 sage-leaves fryed in batter1 pippins sliced and fryed1 or clary fryed in butter1 or yolks of eggs1 and quarters of oranges and lemons round the dish sides1 with some fryed greens in halves or quarters4 ,to roast a ,salmon according to this ,form4 ,take a salmon1 draw it at the gills1 and put in some sweet herbs in his belly whole2 the salmon being scalded and the slime wip't off1 lard it with pickled herrings1 or a fat salt eel1 fill his belly with some great oysters stewed1 and some nutmeg2 let the herbs be tyme1 rosemary1 winter savory1 sweet marjoram1 a little onion and garlick1 put them in the belly of the salmon1 baste it with butter1 and set it in an oven in a latten dripping-pan1 lay it on sticks and baste it with butter1 draw it1 turn it1 and put some claret wine in the pan under it1 let the gravy drip into it1 baste it out of the pan with rosemary and bayes1 and put some anchoves into the wine also1 with some pepper and nutmeg2 then take the gravy and clear off the fat1 boil it up1 and beat it thick with butter2 then put the fish in a large dish1 pour the sauce on it1 and rip up his belly1 take out some of the oysters1 and put them in the sauce1 and take away the herbs4 ,otherways4 ,take a rand or jole1 cut it into four pieces1 and season it with a little nutmeg and salt1 stick a few cloves1 and put it on a small spit1 put between it some bay-leaves1 and stick it with little sprigs of rosemary1 roast it and baste it with butter1 save the gravy1 with some wine-vinegar1 sweet butter1 and some slices of orange2 the meat being rosted1 dish it1 and pour on the sauce4 ,to broil or toast ,salmon4 ,take a whole salmon1 a jole1 rand1 chine1 or slices cut round it the thickness of an inch1 steep these in wine-vinegar1 good sweet sallet oyl and salt1 broil them on a soft fire1 and baste them with the same sauce they were steeped in1 with some streight sprigs of rosemary1 sweet marjoram1 tyme1 and parsley3 the fish being broil'd1 boil up the gravy and oyster-liquor1 dish up the fish1 pour on the sauce1 and lay the herbs about it4 ,to broil or roast a ,salmon in ,stoffado4 ,take a jole1 rand1 or chine1 and steep it in claret-wine1 wine-vinegar1 white-wine1 large mace1 whole cloves1 two or three cloves of garlick1 slic't ginger1 gross pepper and salt2 being steeped about two hours1 broil it on a soft fire1 and baste it with butter1 or very good sallet oyl1 sprigs of rosemary1 tyme1 parsley1 sweet marjoram1 and some two or three bay-leaves1 being broiled1 serve it with the sauce it was steeped in1 with a little oyster-liquor put to it1 dish the fish1 warm the sauce it was stewed in1 and pour it on the fish either in butter or oyl1 lay the spices and herbs about it2 and in this way you may roast it1 cut the jole1 or rand in six pieces if it be large1 and spit it with bayes and rosemary between1 and save the gravy for sauce4 ,sauces for roast or boil'd ,salmon4 ,take the gravy of the salmon1 or oyster liquor1 beat it up thick with beaten butter1 claret wine1 nutmeg1 and some slices of orange4 ,otherways1 with gravy of the salmon1 butter1 juyce of orange or lemon1 sugar1 and cinamon1 beat up the sauce with the butter pretty thick1 dish up the salmon1 pour on the sauce1 and lay it on slices of lemon4 ,or beaten butter1 with slices of orange or lemon1 or the juyce of them1 or grape verjuyce and nutmeg4 ,otherways1 the gravy of the salmon1 two or three anchoves dissolved in it1 grated nutmeg1 and grated bread beat up thick with butter1 the yolk of an egg and slices of oranges1 or the juyce of it4 ,to bake ,salmon4 ,take a salmon being new1 scale it1 draw it1 and wipe it dry1 scrape out the blood from the back-bone1 scotch it on the back and side1 then season it with pepper1 nutmeg1 and salt2 the pie being made1 put butter in the bottom of it1 a few whole cloves1 and some of the seasoning1 lay on the salmon1 and put some whole cloves on it1 some slic't nutmeg1 and butter1 close it up and baste it over with eggs1 or saffron water1 being baked fill it up with clarified butter4 ,or you may flay the salmon1 and season as aforesaid with the same spices1 and not scotch it but lay on the skin again1 and lard it with ,eels4 ,for the past only boiling liquor1 with three gallons of fine or course flour made up very stiff4 ,to make minced ,pies of ,salmon4 ,mince a rand of fresh salmon very small1 with a good fresh water eel being flayed and boned2 then mince1 some violet leaves1 sorrel1 strawberry-leaves1 parsley1 sage1 savory1 marjoram1 and time1 mingle all together with the meat currans1 cinamon1 nutmeg1 pepper1 salt1 sugar1 caraways2 rose-water1 white-wine1 and some minced orangado1 put some butter in the bottom of the pies1 fill them1 and being baked ice them1 and scrape on sugar2 ,make them according to these forms4 ,to make ,chewits of ,salmon4 ,mince a rand of salmon with a good fresh water eel1 being boned1 flayed1 and seasoned with pepper1 salt1 nutmeg cinamon1 beaten ginger1 caraway-seed1 rose-water1 butter1 verjuyce1 sugar1 and orange-peel minced mingle all together with some slic't dates1 and currans1 put butter in the bottom1 fill the pies1 close them up1 bake them1 and ice them4 ,to make a ,lumber ,pye of ,salmon4 ,mince a rand1 jole1 or tail with a good fat fresh eel seasoned in all points as beforesaid1 put five or six yolks of eggs to it with one or two whites1 make it into balls or rouls1 with some hard eggs in quarters1 put some butter in the pye1 lay on the rouls1 and on them large mace1 dates in halves1 slic't lemon1 grapes1 or barberries1 butter1 close it up1 bake it1 and ice it2 being baked1 cut up the cover1 fry some sage-leaves in batter1 in clarified butter1 and stick them in the rouls1 cut the cover1 and lay it on the plate about the pie1 or mingle it with an eel cut into dice work1 liquor it with verjuyce1 sugar1 and butter4 ,to boil ,bace1 ,mullet1 ,gurnet1 ,rochet1 ,wivers1 c4 ,take a mullet1 draw it1 wash it1 and boil it in fair water and salt1 with the scales on1 either splatted or whole1 but first let the liquor boil1 being finely boiled1 dish it upon a clean scowred dish1 put carved sippets round about it1 and lay the white side uppermost1 garnish it with slic't lemon1 large mace1 lemon-peel1 and barberries1 then make a lear or sauce with beaten butter1 a little water1 slices of lemon1 juyce of grapes or orange1 strained with the yolks of two or three eggs4 ,to souce ,mullets or ,bace4 ,draw them boil them with the scales1 but first wash them clean1 lay them in a dish with some salt1 cast upon them some slic't ginger1 large mace1 put some wine vinegar to them1 and two or three cloves2 then set on the fire a kettle with as much wine as water1 when the pan boils put in the fish and some salt2 boil it with a soft fire1 being finely boiled and whole1 take them up with a false bottom and #b wires all together4 ,if you will jelly them1 boil down the liquor to a jelly with a piece of ising-glass2 being boil'd to a jelly1 pour it on the fish1 spices and all into an earthen flat bottomed pan1 cover it up close1 and when you dish the fish1 serve it with some of the jelly on it1 garnish the dish with slic't ginger and mace1 and serve with it in saucers wine vinegar1 minc't fennil and slic't ginger2 garnish the dish with green fennil and flowers1 and parsley on the fish4 ,to marinate ,mullets or ,bace4 ,scale the mullets1 draw them1 and scrape off the slime1 wash dry them with a clean cloth1 flour them and fry them in the best sallet oyl you can get1 fry them in a frying pan or in a preserving pan1 but first before you put in the fish to fry1 make the oyl very hot1 fry them not too much1 but crisp and stiff2 being clear1 white1 and fine fryed1 lay them by in an earthen pan or charger till they be all fry'd1 lay them in a large flat bottom'd pan that they may lie by one another1 and upon one another at length1 and pack them close2 then make pickle for them with as much wine vinegar as will cover them the breadth of a finger1 boil in it a pipkin with salt1 bay-leaves1 sprigs or tops of rosemary1 sweet marjoram1 time1 savory1 and parsley1 a quarter of a handful of each1 and whole pepper2 give these things a warm or two on the fire1 pour it on the fish1 and cover it close hot2 then slice #c or #d lemons being par'd1 save the peels1 and put them to the fish1 strow the slices of lemon over the fish with the peels1 and keep them close covered for your use4 ,if this fish were barrel'd up1 it would keep as long as sturgeon1 put half wine vinegar1 and half white-wine1 the liquor not boil'd1 nor no herbs in the liquor1 but fry'd bay-leaves1 slic't nutmegs1 whole cloves1 large mace1 whole pepper1 and slic't ginger2 pack the fishes close1 and once a month turn the head of the vessel downward2 will keep half a year without barrelling4 ,marinate these fishes following as the mullet2 viz1 ,bace1 ,soals1 ,plaice1 ,flounders1 ,dabs1 ,pike1 ,carp1 ,bream1 ,pearch1 ,tench1 ,wivers1 ,trouts1 ,smelts1 ,gudgeons1 ,mackarel1 ,turbut1 ,holly-bur1 ,gurnet1 ,roachet1 ,conger1 ,oysters1 ,scollops1 ,cockles1 ,lobsters1 ,prawns1 ,crawfish1 ,muscles1 ,snails1 ,mushrooms1 ,welks1 ,frogs4 ,to marinate ,bace1 ,mullet1 ,gurnet1 or ,rochet otherways4 ,take a gallon of vinegar1 a quart of fair water1 a good handful of bay-leaves1 as much of rosemary1 and a quarter of a pound of pepper beaten1 put these together1 and let them boil softly1 season it with a little salt1 then fry your fish in special good sallet oyl1 being well clarifi'd1 the fish being fryed put them in an earthen vessel or barrel1 lay the bay-leaves1 and rosemary between every layer of the fish1 and pour the broth upon it1 when it is cold close up the vessel2 thus you may use it to serve hot or cold1 and when you dish it to serve1 garnish it with slic't lemon1 the peel and barberries4 ,to broil ,mullet1 ,bace1 or ,bream4 ,take a mullet2 draw it1 and wash it clean1 broil it with the scales on1 or without scales1 and lay it in a dish with some good sallet oyl1 wine vinegar1 salt1 some sprigs of rosemary1 time1 and parsley1 then heat the gridiron1 and lay on the fish1 broil it on a soft fire1 on the embers1 and baste it with the sauce it was steep'd in1 being broiled serve it in a clean warm dish with the sauce it was steeped in1 the herbs on it1 and about the dish1 cast on salt1 and so serve it with slices of orange1 lemon1 or barberries4 ,or broil it in butter and vinegar with herbs as above-said1 and make sauce with beaten butter and vinegar4 ,or beaten butter and juyce of lemon and orange4 ,sometimes for change1 with grape verjuyce1 juyce of sorrel1 beaten butter and the herbs4 ,to fry ,mullets4 ,scale1 draw1 and scotch them1 wash them clean1 wipe them dry and flour them1 fry them in clarified butter1 and being fried1 put them in a dish1 put to them some claret wine1 slic't ginger1 grated nutmeg1 an anchove1 salt1 and some sweet butter beat up thick1 give the fish a warm with a minced lemon1 and dish it1 but first rub the dish with a clove of garlick4 ,the least ,mullets are the best to fry4 ,to bake a ,mullet or ,bace4 ,scale1 garbidge1 wash and dry the ,mullet very well1 then lard it with a salt eel1 season it1 and make a pudding for it with grated bread1 sweet herbs1 and some fresh eel minced1 put also the yolks of hard eggs1 an anchove wash'd minc'd very small1 some nutmeg1 salt1 fill the belly or not fill it at all1 but cut it into quarters or three of a side1 and season them with nutmeg1 ginger1 and pepper1 lay them in your pie1 and make balls and lay them upon the pieces of ,mullet1 then put on some capers1 prawns1 or cockles1 yolks of eggs minced1 butter1 large mace1 and barberries1 close it up1 and being bak'd cut up the lid1 and stick it full of cuts of paste1 lozenges1 or other pretty garnish1 fill it up with beaten butter1 and garnish it with slic't lemon4 ,or you may bake it in a patty pan with better paste than that which is made for pyes4 ,this is a very good way for tench or bream4 99 99 99 99 99 99 99 99 99 ,,section ,,xvi4 or1 ,the fourth ,section for dressing of ,,fish4 ,shewing the exactest ways of dressing ,turbut1 ,plaice1 ,flounders1 and ,lampry4 ,to boil ,turbut to eat hot4 ,draw and wash them clean1 then boil them in white wine and water1 as much of the one as of the other with some large mace1 a few cloves1 salt1 slic't ginger1 a bundle of time and rosemary fast bound up2 when the pan boils put in the fish1 scum it as it boils1 and being half boil'd1 put in some lemon-peel2 being through boiled1 serve it in this broth1 with the spices1 herbs1 and slic't lemon on it2 or dish it on sippets with the foresaid garnish1 and serve it with beaten butter4 ,turbut otherways calvered4 ,draw the turbut1 wash it clean1 and boil it in half wine and half water1 salt1 and vinegar2 when the pan boils put in the fish1 with some slic't onions1 large mace1 a clove or two1 some slic't ginger1 whole pepper1 and a bundle of sweet herbs1 as time1 rosemary1 and a bay-leaf or two2 scotch the fish on the white side very thick overthwart only one way1 before you put it a boiling2 being half boiled1 put in some lemon or orange peel2 and being through boil'd1 serve it with the spices1 herbs1 some of the liquor1 onions1 and slic't lemon4 ,or serve it with beaten butter1 slic't lemon1 herbs1 spices1 onions and barberries4 ,thus also you may dress holyburt4 ,to boil ,turbut or ,holyburt otherways4 ,boil it in fair water and salt1 being drawn and washed clean1 when the pan boils put in the fish and scum it2 being well boil'd dish it1 and pour on it some stew'd oysters and slic't lemon2 run it over with beaten butter beat up thick with juyce of oranges1 pour it over all1 then cut sippets1 and stick it with fryed bread4 ,otherways4 ,serve them with beaten butter1 vinegar1 and barberries1 and sippets about the dish4 ,to souce ,turbut or ,holyburt otherways4 ,take and draw the fish1 wash it clean from the blood and slime1 and when the pan boils put in the fish in fair water and salt1 boil it very leisurely1 scum it1 and season it pretty savory of the salt1 boil it well with no more water then will cover it4 ,if you intend to keep it long1 boil it in as much water as white-wine1 some wine vinegar1 slic't ginger1 large mace1 two or three cloves1 and some lemon-peel2 being boil'd and cold1 put in a slic't lemon or two1 take up the fish1 and keep it in an earthen pan close covered1 boil these fishes in no more liquor than will cover them1 boil them on a soft fire simering4 ,to stew ,turbut or ,holyburt4 ,take it and cut it in slices1 then fry it1 and being half fryed put it in a stew-pan or deep dish1 then put to it some claret1 grated nutmeg1 three or four slices of an orange1 a little wine-vinegar1 and sweet butter1 stew it well1 dish it1 and run it over with beaten butter1 slic't lemon or orange1 and orange or lemon-peel4 ,to fry ,turburt or ,hollyburt4 ,cut the fish into thin slices1 hack it with the knife1 and it will be ribbid1 then fry it almost brown with butter1 take it up1 draining all the butter from it1 then the pan being clean1 put it in again with claret1 slic't ginger1 nutmeg1 anchove1 salt1 and saffron beat1 fry it till it be half consumed1 then put in a piece of butter1 shaking it well together with a minced lemon1 and rub the dish with a clove of garlick4 ,to hash turbut1 make a farc't meat of it1 to rost or broil it1 use in all points as you do sturgeon1 and marinate it as you do carp4 ,the best way to calver ,flounders4 ,take them alive1 draw and scotch them very thick on the white side1 then have a pan of white-wine and wine vinegar over the fire with all manner of spices1 as large mace1 salt1 cloves1 slic't ginger1 some great onions slic't1 the tops of rosemary1 time1 sweet marjoram1 pick'd parsley1 and winter savory1 when the pan boils put in the flounders1 and no more liquor than will cover them2 cover the pan close1 and boil them up quick1 serve them hot or cold with slic't lemon1 the spices and herbs on them and lemon peel4 ,broil flounders as you do bace and mullet1 souce them as pike1 marinate1 and dress them in stoffado as carp1 and bake them as oysters4 ,to boil ,plaice hot to butter4 ,draw them1 and wash them clean1 then boil them in fair water and salt1 when the pan boils put them in being very new1 boil them up quick with a lemon-peel2 dish them upon fine sippets round about them1 slic't lemon on them1 the peel and some barberries1 beat up some butter very thick with some juyce of lemon and nutmeg grated1 and run it over them hot4 ,otherways4 ,boil them in white-wine vinegar1 large mace1 a clove or two1 and slic't ginger2 being boil'd serve them in beaten butter1 with the juyce of sorrel1 strained bread1 slic't lemon1 barberries1 grapes1 or gooseberries4 ,to stew ,plaice4 ,take and draw them1 wash them clean1 and put them in a dish1 stew-pan or pipkin1 with some claret or white wine1 butter1 some sweet herbs1 nutmeg1 pepper1 an onion and salt2 being finely stewed1 serve them with beaten butter on carved sippets1 and slic't lemon4 ,otherways4 ,draw1 wash1 and scotch them1 then fry them not too much2 being fried1 put them in a dish or stew-pan1 put to them some claret wine1 grated nutmeg1 wine vinegar1 butter1 pepper1 and salt1 stew them together with some slices of orange4 ,to bake a ,lampry4 ,draw it1 and split the back on the inside from the mouth to the end of the tail1 take out the string in the back1 flay her and truss her round1 parboil it and season it with nutmeg1 pepper1 and salt1 put some butter in the bottom of the pie1 and lay on the lampry with two or three good big onions1 a few whole cloves and butter1 close it up and baste it over with yolks of eggs1 and beer or saffron water1 bake it1 and being baked1 fill it up with clarified butter1 stop it up with butter in the vent hole1 and put in some claret wine1 but that will not keep long4 ,to bake a ,lampry otherways with an ,eel4 ,flay it1 splat it1 and take out the garbidg1 then have a good fat eel1 flay it1 draw it1 and bone it1 wipe them dry from the slime1 and season them with pepper1 salt1 and nutmeg1 cut them in equal pieces as may conveniently lye in a square or round pye1 lay butter in the bottom1 and three or four good whole onions1 then lay a layer of eels over the butter1 and on that lay a lampry1 then another of eel1 thus do till the pye be full1 and on the top of all put some whole cloves and butter1 close it up and bake it being basted over with saffron water1 yolks of eggs1 and beer1 and being baked and cold1 fill it up with beaten butter4 ,make your pies according to these forms4 ,to bake a ,lampry in the ,italian ,fashion to eat hot4 ,flay it1 and season it with nutmeg1 pepper1 salt1 cinamon1 and ginger1 fill the pie either with ,lampry cut in pieces or whole1 put to it raisins1 currans1 prunes1 dryed cherries1 dates1 and butter1 close it up1 and bake it1 being baked liquor it with strained almonds1 grape verjuyce1 sugar1 sweet herbs chop't and boil'd all together1 serve it with juyce of orange1 white wine1 cinamon1 and the blood of the lampry1 and ice it1 thus you may also do lampurns baked for hot4 ,to bake a ,lampry otherways in ,patty-pan or dish4 ,take a lampry1 roast it in pieces1 being drawn and flayed1 baste it with butter1 and being roasted and cold1 put it into a dish with paste or puff paste2 put butter to it1 being first seasoned with pepper1 nutmeg1 cinamon1 ginger1 and salt1 seasoned lightly1 some sweet herbs chopped1 grated bisket bread1 currans1 dates1 or slic't lemon1 close it up and bake it1 being baked liquor it with butter1 white-wine1 or sack1 and sugar4 99 99 99 99 99 99 99 99 99 ,,section ,,xvii4 or1 ,the ,fifth ,section of ,,fish4 ,shewing the best way to ,dress ,eels1 ,conger1 ,lump1 and ,soals4 ,to boil ,eels to be eaten hot4 ,draw them1 flay them1 and wipe them clean1 then put them in a posnet or stew-pan1 cut them three inches long1 and put to them some white-wine1 white-wine vinegar1 a little fair water1 salt1 large mace1 and a good big onion stew the foresaid together with a little butter2 being finely stewed and tender1 dish them on carved sippets1 or on slices of ,french bread1 and serve them with boil'd currans boil'd by themselves1 slic't lemon1 barberries1 and scrape on sugar4 ,otherways4 ,draw and flay them1 cut them into pieces1 and boil them in a little fair water1 white-wine1 an anchove1 some oyster-liquor1 large mace1 two or three cloves bruised1 salt1 spinage1 sorrel1 and parsley grosly minced with a little onion and pepper1 dish them upon fine carved sippets2 then broth them with a little of that broth1 and beat up a lear with some good butter1 the yolk of an egg or two1 and the rinde and slices of a lemon4 ,to stew ,eels4 ,flay them1 cut them into pieces1 and put them into a skillet with butter1 verjuyce1 and fair water as much as will cover them1 some large mace1 pepper1 a quarter of a pound of currans1 two or three onions1 three or four spoonfuls of yeast1 and a bundle of sweet herbs1 stew all these together till the fish be very tender1 then dish them1 and put to the broth a quarter of a pound of butter1 a little salt1 and sugar1 pour it on the fish1 sippet it1 and serve it hot4 ,to stew ,eels in an ,oven4 ,cut them in pieces1 being drawn and flayed1 then season them with pepper1 salt1 and a few sweet herbs chopped small1 put them into an earthen pot1 and set them up on end1 put to them four or five cloves of garlick1 and two or three spoonfulls of fair water1 bake them1 and serve them on sippets4 ,to stew ,eels otherways to be eaten hot4 ,draw the eels1 flay them1 and cut them into pieces three inches long1 then put them into a broad mouthed pipkin with as much white-wine and water as will cover them put to them some stripped tyme1 sweet marjoram1 savory1 picked parsley1 and large mace1 stew them well together and serve them on fine sippets1 stick bay-leaves round the dish garnish the meat with slic't lemon1 and the dish with fine grated manchet4 ,to stew whole ,eels to be eaten hot4 ,take three good eels1 draw1 flay them1 and truss them round1 7or in pieces17 then have a quart of white-wine1 three half pints of wine-vinegar1 a quart of water1 some salt1 and a handful of rosemary and tyme bound up hard1 when the liquor boils put in the eels with some whole pepper1 and large mace2 being boil'd1 serve them with some of the broth1 beat up thick with some good butter and slic't lemon1 dish them on sippets with some grapes1 barberries1 or gooseberries4 ,otherways4 ,take three good eels1 draw1 flay1 and scotch them with your knife1 truss them round1 or cut them in pieces1 and fry them in clarified butter1 then stew them between two dishes1 put to them some two or three spoonfuls of claret or white-wine1 some sweet butter1 two or three slices of an orange1 some salt1 and slic't nutmeg2 stew all well together1 dish them1 pour on the sauce1 and run it over with beaten butter1 and slices of fresh orange1 and put fine sippets round the dish4 ,to dress ,eels in ,stoffado4 ,take two good eels1 draw1 flay them1 and cut them in pieces three inches long1 put to them half as much claret wine as will cover them1 or white-wine1 wine-vinegar1 or elder-vinegar1 some whole cloves1 large mace1 gross pepper1 slic't ginger1 salt1 four or five cloves of garlick1 being put into a pipkin that will contain it1 put to them also three or four sprigs of sweet herbs1 as rosemary1 tyme1 or sweet marjoram2 #b or #c bay leaves1 and some parsley2 cover up the pipkin1 and paste the cover1 then stew it in an oven1 in one hour it will be baked1 serve it hot for dinner or supper on fine sippets of ,french bread1 and the spices upon it1 the herbs1 slic't lemon1 and lemon-peel1 and run it over with beaten butter4 ,to souce ,eels in ,collars4 ,take a good large silver eel1 flay it 7or not7 take out the back bone1 and wash and wipe away the blood with a dry cloth1 then season it with beaten nutmeg and salt1 cut off the head and roul in the tail2 being seasoned in the in side1 bind it up in a fine white cloth close and streight2 then have a large skillet or pipkin1 put in it some fair water and white wine1 of each a like quantity1 and some salt1 when it boils put in the eel2 being boil'd tender take it up1 and let it cool1 when it is almost cold keep it in sauce for your use in a pipkin close covered1 and when you will serve it take it out of the cloth1 pare it1 and dish it in a clean dish or plate1 with a sprig of rosemary in the middle of the ,collar3 ,garnish the dish with jelly1 barberries and lemon4 ,if you will have it jelly1 put in a piece of ising-glass after the eel is taken up1 and boil the liquor down to a jelly4 ,to jelly ,eels otherways4 ,flay an eel1 and cut it into rouls1 wash it clean from the blood1 and boil it in a dish with some white-wine1 and white-wine vinegar1 as much water as wine and vinegar1 and no more of the liquor than will just cover it2 being tender boil'd with a little salt1 take it up and boil down the liquor with a piece of ising-glass1 a blade of mace1 a little juyce of orange and sugar2 then the eel being dished1 run the clearest of the jelly over it4 ,to souce ,eels otherways in ,collars4 ,take two fair eels1 flay them1 and part them down the back1 take out the back-bone1 then take tyme1 parsley1 sweet marjoram1 mince them small1 and mingle them with nutmeg1 ginger1 pepper1 and salt2 then strow it on the inside of the eels1 then roul them up like a collar of brawn1 and put them in a clean cloth1 bind the ends of the cloth1 and boil them tender with vinegar1 white-wine1 salt1 and water1 but let the liquor boil before you put in the ,eels4 ,to souce ,eels otherways in a ,collar or ,roll4 ,take a large great eel1 and scowr it with a handful of salt1 then split it down the back1 take out the back bone and the guts1 wipe out the blood clean1 and season the eel with pepper1 nutmeg1 salt1 and some sweet herbs minced and strowed upon it1 roul it up1 and bind it up close with packthred like a collar of brawn1 boil it in water1 salt1 vinegar1 and two or three blades of mace1 boil it half an hour2 and being boil'd1 put to it a slic't lemon1 and keep it in the same liquor2 when you serve it1 serve it in a collar or cut it out in round slices1 lay six or seven in a dish1 and garnish it in the dish with parsley and barberries1 or serve with it vinegar in saucers4 ,to souce ,eels otherways cut in pieces1 or whole4 ,take two or three great eels1 scowr them in salt1 draw them and wash them clean1 cut them in equal pieces three inches long1 and scotch them cross on both sides1 put them in a dish with wine-vinegar1 and salt2 then have a kettle over the fire with fair water and a bundle of sweet herbs #b or three great onions1 and some large mace2 when the kettle boils put in the eels1 wine1 vinegar1 and salt2 being finely boil'd and tender1 drain them from the liquor and when they are cold take some of the broth and a pint of white wine1 boil it up with some saffron beaten to powder1 or it will not colour the wine2 then take out the spices of the liquor where it was boiled and put it in the last broth made for it1 leave out the onions and herbs of the first broth1 and keep it in the last4 ,to make a ,hash of ,eels4 ,take a good large eel or two1 flay1 draw1 and wash them1 bone and mince them1 then season them with cloves and mace1 mix with them some good large oysters1 a whole onion1 salt1 a little white-wine1 and an anchove1 stew them upon a soft fire1 and serve them on fine carved sippets1 garnish them with some slic't orange and run them over with beaten butter thickned with the yolk of an egg or two1 some grated nutmeg1 and juyce of orange4 ,to make a ,spitch-,cock1 or broil'd ,eels4 ,take a good large eel1 splat it down the back1 and joynt the back-bone2 being drawn1 and the blood washed out1 leave on the skin1 and cut it in four pieces equally1 salt them1 and bast them with butter1 or oyl and vinegar2 broil them on a soft fire1 and being finely broil'd1 serve them in a clean dish1 with beaten butter and juyce of lemon1 or beaten butter1 and vinegar1 with sprigs of rosemary round about them4 ,to broil salt ,eels4 ,take a salt eel and boil it tender1 being flayed and trust round with scuers1 boil it tender on a soft fire1 then broil it brown1 and serve it in a clean dish with two or three great onions boil'd whole and tender1 and then broil'd brown2 serve them on the eel with oyl and mustard in saucers4 ,to roast an ,eel4 ,cut it three inches long1 being first flayed and drawn1 split it1 put it on a small spit1 roast it1 set a dish under it to save the gravy1 and roast it fine and brown1 then make sauce with the gravy1 a little vinegar1 salt1 pepper1 a clove or two1 and a little grated parmisan1 or old ,english cheese1 or a little botargo grated2 the eel being roasted1 blow the fat off the gravy1 and put to it a piece of sweet butter1 shaking it well together with some salt1 put it in a clean dish1 lay the eel on it1 and some slices of oranges4 ,to roast ,eels otherways4 ,take a good large silver eel1 draw it1 and flay it in pieces of four inches long1 spit it on a small spit with some bay-leaves1 or large sage leaves between each piece spit it cross ways1 and roast it2 being roasted1 serve it with beaten butter1 beaten with juyce of oranges1 lemons1 or elder vinegar1 and beaten nutmeg1 or serve it with venison sauce1 and dredge it with beaten caraway-seed1 cinamon1 flour1 or grated bread4 ,to bake ,eels in ,pye1 ,dish or ,patty-pan4 ,take good fresh water eels1 draw1 and flay them1 cut them in pieces1 and season them with pepper1 salt1 and nutmeg1 lay them in a pye with some prunes1 currans1 grapes1 gooseberries1 or barberries1 large mace1 slic't dates and butter1 close it up and bake it1 being baked1 liquor it with white-wine1 sugar1 and butter1 and ice it4 ,if you bake it in a dish in paste1 bake it in cold butter paste1 rost the eel1 let it be cold1 season it with nutmeg pepper1 ginger1 cinamon1 and salt1 put butter on the paste1 and lay on the eel with a few sweet herbs chopped1 and grated bisket-bread1 grapes1 currans1 dates1 large mace1 and butter1 close it up and bake it1 liquor it1 and ice it4 ,otherways4 ,take good fresh water eels2 flay and draw them1 season them with nutmeg1 pepper1 and salt1 being cut in pieces1 lay them in the pie1 and put to them some two or three onions in quaters1 some butter1 large mace1 grapes1 barberries or gooseberries1 close them up and bake them2 being baked liquor them with beaten butter1 beat up thick with the yolks of two eggs1 and slices of an orange4 ,sometimes you may bake them with a minced onion1 some raisins of the sun1 and season them with some ginger1 pepper1 and salt4 ,to bake ,eels otherways4 ,take half a douzen good eels1 flay them and take out the bones1 mince them and season them with nutmeg1 pepper1 and salt1 lay some butter in the pye1 and lay a lay of ,eel1 and a lay of watred salt ,eel1 cut into great lard as big as your finger1 lay a lay of it1 and another of minced eel1 thus lay six or seven lays1 and on the top lay on some whole cloves1 slic't nutmeg1 butter1 and some slices of salt eel1 close it up and bake it1 being baked fill it up with some clarified butter1 and close the vent4 ,make your pye round according to this form4 ,to bake ,eels with ,tenches in a round or square ,pie to eat cold4 ,take four good large eels1 flayed and boned1 and six good large tenches1 scale1 splat1 and bone them1 cut off the heads and fins1 as also of the eels2 cut both eels1 and tenches a handful long1 season them with pepper1 salt and nutmeg2 then lay some butter in the bottom of the pie1 lay a lay of eels1 and then a lay of tench1 thus do five or six layings1 lay on the top large mace1 whole cloves and on that butter1 close it up and bake it2 being baked and cold1 fill it up with clarified butter4 ,or you may bake them whole1 and lay them round in the pye1 being flayed1 boned1 and seasoned as the former1 bake them as you do a lampry1 with two or three onions in the middle4 ,to make minced ,pies of an ,eel4 ,take a fresh eel1 flay it and cut off the fish from the bone1 mince it small1 and pare two or three wardens or pears1 mince of them as much as of the eel1 or oysters1 temper and season them together with ginger1 pepper1 cloves1 mace1 salt1 a little sanders1 some currans1 raisins1 prunes1 dates1 verjuyce1 butter1 and rose-water4 ,minced ,eel ,pyes otherways4 ,take a good fresh water eel flay1 draw1 and parboil it1 then mince the fish being taken from the bones1 mince also some pippins1 wardens1 figs1 some great raisins of the sun1 season them with cloves1 mace1 pepper1 salt1 sugar1 saffron1 prunes1 currans1 dates on the top1 whole raisins1 and butter1 make pies according to these forms2 fill them1 close them up and bake them1 being baked1 liquor them with grape verjuyce1 slic't lemon1 butter1 sugar1 and white-wine4 ,other minced ,eel ,pyes4 ,take #b or three good large eels1 being cleans'd1 mince them season them with cloves1 mace1 pepper1 nutmeg1 salt1 and a good big onion in the bottom of your pye1 some sweet herbs chopped1 and onions1 put some goosberries and butter to it1 and fill your pie1 close it up and bake it1 being baked1 liquor it with butter and verjuyce1 or strong fish broth1 butter1 and saffron4 ,otherways4 ,mince some wardens or pears1 figs1 raisins1 prunes1 and season them as abovesaid with some spices1 but no onions nor herbs1 put to them goosberries1 saffron1 slic't dates1 sugar1 verjuyce1 rose-water1 and butter2 then make pyes according to these forms1 fill them and bake them1 being baked1 liquor them with white batter1 white-wine and sugar1 and ice them4 ,to boil ,conger to be eaten hot4 ,take a piece of conger being scalded and wash'd from the blood and slime1 lay it in vinegar salt1 with a slice or two of lemon1 and some large mace1 slic't ginger1 and two or three cloves1 then set some liquor a boiling in a pan or kettle1 as much wine and water as will cover it when the liquor boils put in the fish1 with the spices1 and salt1 and when it is boil'd put in the lemon1 and serve the fish on fine carved sippets2 then make a lear or sauce with beaten butter1 beat with juyce of oranges or lemons1 serve it with slic't lemon on it1 slic't ginger and barberries2 and garnish it with the same4 ,to stew ,conger4 ,take a piece of conger1 and cut it into pieces as big as a hens egg1 put them in a stew-pan or two deep dishes with some large mace1 salt1 pepper1 slic't nutmeg1 some white-wine1 wine vinegar1 as much water1 butter1 and slic't ginger1 stew these well together1 and serve them on sippets with slic't orange1 lemon1 and barberries1 and run them over with beaten butter4 ,to marinate ,conger4 ,scald and draw it1 cut it into pieces1 and fry it in the best sallet oyl you can get2 being fried put it in a little barrel that will contain it2 then have some fryed bay-leaves1 large mace1 slic't ginger1 and a few whole cloves1 lay these between the fish1 put to it white-wine1 vinegar1 and salt1 close up the head1 and keep it for your use4 ,to souce ,conger4 ,take a good fat conger1 draw it at two several1 vents or holes1 being first scalded and the fins shaved off1 cut it into three or four pieces1 then have a pan of fair water1 and make it boil1 put in the fish1 with a good quantity of salt1 and let it boil very softly half an hour3 being tender boil'd1 set it by for your use for present spending2 but to keep it long1 boil it with as much wine as water1 and a quart of white-wine vinegar4 ,to souce ,conger in ,collars like ,brawn4 ,take the fore part of a conger from the gills1 splat it1 and take out the bone1 being first flayed and scalded1 then have a good large eel or two1 flay'd also and boned1 seasoned in the inside with minced nutmeg1 mace1 and salt1 seasoned and cold with the eel in the inside1 bind it up hard in a clean cloth1 boil it in fair water1 white-wine and salt4 ,to roast ,conger4 ,take a good fat conger1 draw it1 wash it1 and scrape off the slime1 cut off the fins1 and spit it like an ,s4 draw it with rosemary and time1 put some beaten nutmeg in his belly1 salt1 some stripped time1 and some great oysters parboil'd1 roast it with the skin on1 and save the gravy for the sauce1 boil'd up with a little claret-wine1 beaten butter1 wine vinegar1 and an anchove or two1 the fat blown off1 and beat up thick with some sweet butter1 two or three slices of an orange1 and elder vinegar4 ,or roast it in short pieces1 and spit it with bay-leaves between1 stuck with rosemary4 ,or make venison sauce1 and instead of roasting it on a spit1 roast it in an oven4 ,to broil ,conger4 ,take a good fat conger being scalded and cut into pieces2 salt them1 and broil them raw2 or you may broil them being first boiled and basted with butter1 or steeped in oyl and vinegar1 broil them raw1 and serve them with the same sauce you steeped them in1 bast them with rosemary1 time1 and parsley1 and serve them with the sprigs of those herbs about them1 either in beaten butter1 vinegar1 or oyl and vinegar1 and the foresaid herbs3 or broil the pieces splatted like a spitch-cock of an eel1 with the skin on it4 ,to fry ,conger4 ,being scalded1 and the fins shaved off1 splat it1 cut it into rouls round the conger1 flour it1 and fry it in clarified butter crisp1 sauce it with butter beaten with vinegar1 juyce of orange or lemon1 and serve it with fryed parsley1 fryed ellicksanders1 or clary in butter4 ,to bake ,conger in ,pasty proportion4 ,illustration ,in ,pye ,proportion4 ,bake it any way of the sturgeon1 as you may see in the next ,section1 to be eaten either hot or cold1 and make your pies according to these forms4 ,to stew a ,lump4 ,take it either flayed 7or not7 and boil it1 being splated in a dish with some white-wine1 a large mace or two1 salt1 and a whole onion1 stew them well together1 and dish them on fine sippets1 run it over with some beaten butter1 beat up with two or three slices of an orange1 and some of the gravy of the fish1 run it over the lump1 and garnish the meat with slic't lemon1 grapes1 barberries1 or gooseberries4 ,to bake a ,lump4 ,take a lump1 and cut it into pieces1 skin and all1 or flay it1 and part it in two pieces of a side1 season it with nutmeg1 pepper1 and salt1 and lay it in the pye1 lay on it a bay-leaf or two1 three or four blades of large mace1 the slices of an orange1 gooseberries1 grapes1 barberries1 and butter1 close it up and bake it1 being baked liquor it with beaten butter4 ,thus you make bake it in a dish1 pye1 or patty-pan4 ,to boil ,soals4 ,draw and flay them1 then boil them in vinegar1 salt1 white-wine and mace1 but let the liquor boil before you put them in2 being finely boil'd1 take them up and dish them in a clean dish on fine carved sippets1 garnish the fish with large mace1 slic't lemon1 gooseberries1 grapes1 or barberries1 and beat up some butter thick with juyce of oranges1 white-wine1 or grape verjuyce and run it over the fish4 ,sometimes you may put some stew'd oysters on them4 ,otherways4 ,take the soals1 flay and draw them1 and scotch one side with your knife1 lay them in a dish1 pour on them some vinegar and salt1 let them lie in it half an hour1 in the mean time set on the fire some water1 white-wine1 six cloves of garlick1 and a faggot of sweet herbs2 then put the fish into the boiling liquor1 and the vinegar and salt where they were in steep2 being boiled1 take them up and drain them very well1 then beat up sweet butter very thick1 and mix with it some anchoves minced small1 and dissolved in the butter1 pour it on the fish being dished1 and strow on a little grated nutmeg1 and minced orange mixt in the butter4 ,to stew ,soals4 ,being flayed and scotched1 draw them and half fry them1 then take some claret wine1 and put to it some salt1 grated ginger1 and a little garlick1 boil this sauce in a dish1 when it boils put the soals therein1 and when they are sufficiently stewed upon their backs1 lay the two halves open on the one side and on the other2 then lay anchoves finely washed and boned all along1 and on the anchoves slices of butter1 then turn the two sides over again1 and let them stew till they be ready to be eaten1 then take them out of the sauce1 and lay them on a clean dish1 pour some of the liquor wherein they were stewed upon them1 and squeeze on an orange4 ,otherways4 ,draw1 flay1 and scotch them1 then flour them and half fry them in clarified butter1 put them in a clean pewter dish1 and put to them three or four spoonfuls of claret wine1 two of wine vinegar1 two ounces of sweet butter1 two or three slices of an orange1 a little grated nutmeg1 and a little salt2 stew them together close covered1 and being well stewed dish them up in a clean dish1 lay some sliced lemon on them1 and some beaten butter1 with juyce of oranges4 ,to dress ,soals otherways4 ,take a pair of ,soals1 lard them with water'd salt ,salmon1 then lay them on a pye-plate1 and cut your lard all of an equall length1 on each side lear it but short2 then flour the ,soals1 and fry them in the best ale you can get2 when they are fryed lay them on a warm dish1 and put to them anchove sauce made of some of the gravy in the pan1 and two or three anchoves1 grated nutmeg1 a little oyl or butter1 and an onion sliced small1 give it a warm1 and pour it on them with some juyce1 and two or three slices of orange4 ,to souce ,soals4 ,take them very new1 and scotch them on the upper or white side very thick1 not too deep1 then have white-wine1 wine vinegar1 cloves1 mace1 sliced ginger1 and salt1 set it over the fire to boil in a kettle fit for it2 then take parsley1 tyme1 sage1 rosemary1 sweet marjoram1 and winter savory1 the tops of all these herbs picked1 in little branches1 and some great onions sliced1 when it boils put in all the foresaid materials with no more liquor than will just cover them1 cover them close in boiling1 and boil them very quick1 being cold dish them in a fair dish1 and serve them with sliced lemon1 and lemon-peels about them and on them4 ,otherways4 ,draw them and wash them clean1 then have a pint of fair water with as much white-wine1 some wine vinegar salt2 when the pan or kettle boils1 put in the soals with a clove or two1 slic't ginger1 and some large mace2 being boil'd and cold1 serve them with the spices1 some of the gravy they were boil'd in1 slic't lemon1 and lemon-peel4 ,to jelly ,soals4 ,take three tenches1 #b carps1 and four pearches1 scale them and wash out the blood clean1 then take out all the fat1 and to every pound of fish take a pint of fair spring-water or more1 set the fish a boiling in a clean pipkin or pot1 and when it boils scum it1 and put in some ising-glass1 boil it till one fourth part be wasted1 then take it off and strain it through a strong canvas cloth1 set it to cool1 and being cold1 divide it into three or four several pipkins1 as much in the one as in the other1 take off the bottom and the top1 and to every quart of broth put a quart of white-wine1 a pound and a half of refined sugar1 two nutmegs1 #b races of ginger1 #b pieces of whole cinamon1 a grain of musk1 and #h whites of eggs1 stir them together with a rowling-pin1 and equally divide it into the several pipkins amongst the jellies1 set them a stewing upon a soft charcoal fire1 when it boils up1 run it through the jelly-bags1 and pour it upon the soals4 ,to roast ,soals4 ,draw them1 flay off the black skin1 and dry them with a clean cloth1 season them lightly with nutmeg1 salt1 and some sweet herbs chopped small1 put them in a dish with some claret-wine and two or three anchoves the space of half an hour1 being first larded with small lard of a good fresh eel1 then spit them1 roast them and set the wine under them1 baste them with butter1 and being roasted1 dish them round the dish2 then boil up the gravy under them with three or four slices of an orange1 pour on the sauce1 and lay on some slices of lemon4 ,marinate1 broil1 fry and bake ,soals according as you do ,carps1 as you may see in the thirteenth ,section4 99 99 99 99 99 99 99 99 99 ,,section ,,xviii4 or1 ,the ,sixth ,section of ,,fish4 ,the ,a-la-mode ways of ,dressing and ,ordering of ,sturgeon4 ,to boil ,sturgeon to serve hot4 ,take a rand1 wash off the blood1 and lay it in vinegar and salt1 with the slice of a lemon1 some large mace1 slic't ginger1 and two or three cloves1 then set on a pan of fair water1 put in some salt1 and when it boils put in the fish1 with a pint of white-wine1 a pint of wine vinegar1 and the foresaid spices1 but not the lemon2 being finely boil'd1 dish it on sippets1 and sauce it with beaten butter1 and juyce of orange beaten together1 or juyce of lemon1 large mace1 slic't ginger1 and barberries1 and garnish the dish with the same4 ,otherways4 ,take a rand and cut it in square pieces as big as a hens egg1 stew them in a broad mouthed pipkin with two or three good big onions1 fome large mace1 two or three cloves1 pepper1 salt1 some slic't nutmeg1 a bay-leaf or two some white-wine and water1 butter1 and a race of slic't ginger1 stew them well together1 and serve them on sippets of ,french bread1 run them over with beaten butter1 slic't lemon and barberries1 and garnish the dish with the same4 ,sturgeon buttered4 ,boil a rand1 tail1 or jole in water and salt1 boil it tender1 and serve it with beaten butter and slic't lemon4 ,to make a hot ,hash of ,sturgeon4 ,take a rand1 wash it out of the blood1 and take off the scales1 and skin1 mince the meat very small1 and season it with beaten mace1 pepper1 salt1 and some sweet herbs minced small1 stew all in an earthen pipkin with two or three big whole onions1 butter1 and white-wine2 being finely stewed1 serve it on sippets with beaten butter1 minced lemon1 and boil'd chesnuts4 ,to make a cold ,hash of ,sturgeon4 ,take a rand of sturgeon being fresh and new1 bake it whole in an earthen pan dry1 and close it up with a piece of course paste2 being baked and cold slice it into little slices as small as a three pence1 and dish them in a fine clean dish1 lay them round the bottom of it1 and strow on them pepper1 salt1 a minced onion1 a minced lemon1 oyl1 vinegar1 and barberries4 ,to marinate a whole ,sturgeon in rands and joles4 ,take a sturgeon fresh taken1 cut it in joles and rands1 wash off the blood1 and wipe the pieces dry from the blood and slime1 flour them1 fry them in a large kettle in four gallons of rape oyl clarified1 being fryed fine and crisp1 put it into great chargers1 frayes1 or bowls2 then have #b firkins1 and being cold1 pack it in them as you do boil'd sturgeon that is kept in pickle1 then make the sauce or pickle of #b gallons of white-wine1 and three gallons of white-wine vinegar2 put to them six good handfuls of salt1 #c in each vessel1 a quarter of a pound large mace1 six ounces of whole pepper1 and three ounces of slic't ginger1 close it up in good sound vessels1 and when you serve it1 serve it in some of its own pickle1 the spices on it1 and slic't lemon4 ,to make a farc't meat of ,sturgeon4 ,mince it raw with a good fat eel1 and being fine minced1 season it with cloves1 mace1 pepper1 and salt1 mince some sweet herbs and put to it1 and make your farcings in the forms of balls1 pears1 stars1 or dolphins2 if you please stuff carrots or turnips with it4 ,to dress a whole ,sturgeon in ,stoffado cut into ,rands and ,joles to eat hot or cold4 ,take a sturgeon1 draw it1 and part it in two halves from the tail to the head1 cut it into rands and joles a foot long or more1 then wash off the blood and slime1 and steep it in wine-vinegar1 and white-wine1 as much as will cover it1 or less1 put to it eight ounces of slic't ginger1 six ounces of large mace1 four ounces of whole cloves1 half a pound of whole pepper1 salt1 and a pound of slic't nutmegs1 let these steep in the foresaid liquor six hours1 then put them into broad earthen pans flat bottom'd1 and bake them with this liquor and spices1 cover them with paper1 it will ask four or five hours baking2 being baked serve them in a large dish in joles or rands1 with large slices of ,french bread in the bottom of the dish1 steep them well with the foresaid broth they were baked in1 some of the spices on them1 some slic't lemon1 barberries1 grapes1 or gooseberries1 and lemon peel1 with some of the same broth1 beaten butter1 juyce of lemons and oranges1 and the yolks of eggs beat up thick4 ,if to eat cold1 barrel it up close with this liquor and spices1 fill it up with white-wine or sack2 and head it up close1 it will keep a year very well1 when you serve it1 serve it with slic't lemon1 and bay-leaves about it4 ,to souce ,sturgeon to keep all the year4 ,take a ,sturgeon1 draw it1 and part it down the back in equal sides and rands1 put it in a tub into water and salt1 and wash it from the blood and slime1 bind it up with tape or packthred1 and boil it in a vessel that will contain it1 in water1 vinegar1 and salt1 boil it not too tender2 being finely boil'd take it up1 and being pretty cold1 lay it on a clean flasket or tray till it be through cold1 then pack it up close4 ,to souce ,sturgeon in two good strong sweet ,firkins4 ,if the ,sturgeon be nine foot in length1 #b firkins will serve it1 the vessels being very well filled and packed close1 put into it eight handfuls of salt1 six gallons of white wine1 and four gallons of white wine vinegar1 close on the heads strong and sure1 and once a month turn it on the other end4 ,to broil ,sturgeon1 or toast it against the fire4 ,broil or toast a rand or jole of sturgeon that comes new out of the sea or river1 7or any piece7 and either broil it in a whole rand1 or slices an inch thick1 salt them1 and steep them in oyl-olive and wine vinegar1 broil them on a soft fire1 and baste them with the sauce it was steeped in1 with branches of rosemary1 tyme1 and parsley2 being finely broiled1 serve it in a clean dish with some of the sauce it was basted with1 and some of the branches of rosemary2 or baste it with butter1 and serve it with butter and vinegar1 being either beaten with slic't lemon1 or juyce of oranges4 ,otherways4 ,broil it on white paper1 either with butter or sallet oyl1 if you broil it in oyl1 being broil'd1 put to it on the paper some oyl1 vinegar1 pepper1 and branches or slices of orange4 ,if broil'd in butter1 some beaten butter1 with lemon1 claret1 and nutmeg4 ,to fry ,sturgeon4 ,take a rand of fresh sturgeon1 and cut it into slices of half an inch thick1 hack it1 and being fried1 it will look as if it were ribbed1 fry it brown with clarified butter2 then take it up1 make the pan clean1 and put it in again with some claret wine1 an anchove1 salt1 and beaten saffron2 fry it till half be consumed1 and then put in a piece of butter1 some grated nutmeg1 grated ginger1 and some minced lemon2 garnish the dish with lemon1 dish it1 and run jelly first rubbed with a clove of garlick4 ,to jelly ,sturgeon4 ,season a whole rand with pepper1 nutmeg1 and salt1 bake it dry in an earthen pan1 and being baked and cold1 slice it into thin slices1 dish it in a clean dish1 the dish being on it4 ,to roast ,sturgeon4 ,take a rand of fresh sturgeon1 wipe it very dry1 and cut it in pieces as big as a goose-egg1 season them with nutmeg1 pepper1 and salt1 and stick each piece with two or #c cloves1 draw them with rosemary1 spit them thorow the skin1 and put some bay-leaves or sage-leaves between every piece2 baste them with butter1 and being roasted serve them on the gravy that droppeth from them1 beaten butter1 juyce of orange or vinegar1 and grated nutmeg1 serve also with it venison sauce in saucers4 ,to make ,olines of ,sturgeon stewed or roasted4 ,take spinage1 red sage1 parsley1 tyme1 rosemary1 sweet marjoram1 and winter-savory1 wash and chop them very small1 and mingle them with some currans1 grated bread1 yolks of hard eggs chopped small1 some beaten mace1 nutmeg1 cinamon and salt2 then have a rand of fresh sturgeon1 cut in thin broad pieces1 hackt with the back of a chopping knife laid on a smooth pie-plate1 strow on the minced herbs with the other materials1 and roul them up in a roul1 stew them in a dish in the oven1 with a little white-wine or wine-vinegar1 some of the farcing under them1 and some sugar2 being baked1 make a lear with some of the gravy1 and slices of oranges and lemons4 ,to make ,olines of ,sturgeon otherways4 ,take a rand of sturgeon being new1 cut it in fine thin slices1 hack them with the back of a knife1 then make a compound of minced herbs1 as tyme1 savory1 sweet marjoram1 violet-leaves1 strawberry leaves1 spinage1 mints1 sorrel1 endive and sage2 mince these herbs very fine with a few scallions1 some yolks of hard eggs1 currans1 cinamon1 nutmegs1 sugar1 rosewater1 and salt1 mingle all together1 and strow on the compound herbs on the hacked olines1 roul them up1 and make pies according to these forms1 put butter in the bottom of them1 and lay the olines on it2 being full1 lay on some raisins1 prunes1 large mace1 dates1 slic't lemon1 some gooseberries1 grapes1 or barberries1 and butter1 close them up and bake them1 being baked1 liquor them with butter1 white-wine1 and sugar1 ice them1 and serve them up hot4 ,to bake ,sturgeon in ,joles and ,rands dry in ,earthen ,pans1 and being baked and cold1 pickled and barreld up1 to serve hot or cold4 ,take a sturgeon fresh and new1 part him down from head to tail1 and cut it into rands and joles1 cast it into fair water and salt1 wash off the slime and blood1 and put it into broad earthen pans1 being first stuffed with penniroyal1 or other sweet herbs2 stick it with cloves and rosemary1 and bake it in pans dry1 7or a little white-wine to save the pans from breaking7 then take white or claret wine and make a pickle1 half as much wine vinegar1 some whole pepper1 large mace1 slic't nutmegs1 and six or seven handfuls of salt2 being baked and cold1 pack and barrel it up close1 and fill it up with this pickle raw1 head it up close1 and when you serve it1 serve it with some of the liquor and slic't lemon4 ,to bake ,sturgeon ,pies to eat cold4 ,take a fresh jole of sturgeon1 scale it1 and wash off the slime1 wipe it dry1 and lard it with a good salt eel1 seasoned with nutmeg1 and pepper1 cut the lard as big as your finger1 and being well larded1 season the jole or rand with the foresaid spices and salt1 lay it in a square pie in fine or course paste1 and put some whole cloves on it1 some slic't nutmeg1 slic't ginger1 and good store of butter1 close it up1 and bake it1 being baked fill it up with clarified butter4 ,to bake ,sturgeon otherways with ,salmon4 ,take a rand of sturgeon1 cut it into large thick slices1 #b rands of fresh salmon in thick slices as broad as the sturgeon1 season it with the same seasoning as the former1 with spices and butter1 close it up and bake it2 being baked1 fill it up with clarified butter4 ,make your sturgeon pyes or pasties according to these forms4 ,to make a ,sturgeon ,pye to eat cold otherways4 ,take a rand of sturgeon1 flay it and wipe it with a dry cloth1 and not wash it1 cut it into large slices2 then have carps1 tenches1 or a good large eel flayed and boned1 your tenches and carps scaled1 boned1 and wiped dry1 season your sturgeon and the other fishes with pepper1 nutmeg1 and salt1 put butter in the bottom of the pie1 and lay a lay of sturgeon1 and on that a lay of carps1 then a lay of sturgeon1 and a lay of eels1 next a lay of sturgeon1 and a lay of tench1 and a lay of sturgeon above that2 lay on it some slic't ginger1 slic't nutmeg1 and some whole cloves1 put on butter1 close it up1 and bake it1 being baked liquor it with clarified butter4 ,or bake it in pots as you do venison1 and it will keep long4 ,otherways4 ,take a rand of sturgeon1 flay it1 and mince it very fine1 season it with pepper1 cloves1 mace1 and salt2 then have a good fresh fat eel or #b flayed and boned1 cut it into lard as big as your finger1 and lay some in the bottom of the pye1 some butter on it1 and some of the minced meat or sturgeon1 and so lard and meat till you have filled the pye1 lay over all some slices of sturgeon1 sliced nutmeg1 sliced ginger1 and butter1 close it up and bake it1 being baked fill it up with clarified butter4 ,if to eat hot1 give it but half the seasoning1 and make your pyes according to these forms4 ,to bake sturgeon ,pies to be eaten hot4 ,flay off the scales and skin of a rand1 cut it in pieces as big as a walnut1 season it lightly with pepper1 nutmeg1 and salt2 lay butter in the bottom of the pye1 put in the sturgeon1 and put to it a good big onion or two whole1 some large mace1 whole cloves1 slic't ginger1 some large oysters1 slic't lemon1 gooseberries1 grapes1 or barberries1 and butter1 close it up and bake it1 being bak'd1 fill it up with beaten butter1 beaten with white-wine or claret1 and juyce or slices of lemon or orange4 ,to this pye in ,winter1 you may use prunes1 raisins1 or currans1 and liquor it with butter1 verjuyce1 and sugar1 and in ,summer1 pease boil'd and put in the pye1 being baked1 and leave out fruit4 ,otherways4 ,cut a rand of sturgeon into pieces as big as a hens egg1 cleanse it1 and season them with pepper1 salt1 ginger1 and nutmeg1 then make a pye and lay some butter in the bottom of it1 then the pieces of sturgeon1 and two or three bay-leaves1 some large mace1 three or four whole cloves1 some blanched chesnuts1 gooseberries1 grapes1 or barberries1 and butter1 close it up and bake it1 and being baked1 liquor it with beaten butter1 and the blood of the sturgeon boil'd together with a little claret-wine4 ,to bake ,sturgeon ,pyes in dice work to be eaten hot4 ,take a pound of sturgeon1 a pound of a fresh fat eel1 a pound of carp1 a pound of turbut1 a pound of mullet1 scaled1 cleans'd1 and bon'd1 a tench1 and a lobster1 cut all the fishes into the form of dice1 and mingle with them a quart of prawns1 season them all together with pepper1 nutmeg salt1 mingle some cockles among them1 boil'd artichocks1 fresh salmon1 and asparagus all cut into dice-work4 ,then make pyes according to these forms1 lay butter in the bottom of them1 then the meat being well mingled together1 next lay on some gooseberries1 grapes1 or barberries1 slic't oranges or lemons1 and put butter on it1 with yolks of hard eggs and pistaches1 close it up and bake it1 and being baked liquor it with good sweet butter1 white-wine1 or juyce of oranges4 ,to make minced ,pyes of ,sturgeon4 ,flay a rand of it1 and mince it with a good fresh water eel1 being flay'd and bon'd1 then mince some sweet herbs with an onion1 season it with cloves1 mace1 pepper1 nutmeg and salt1 mingle amongst it some grapes1 gooseberries1 or barberries1 and fill the pye1 having first put some butter in the bottom of it1 lay on the meat1 and more butter on the top1 close it up1 bake it1 and serve it up hot4 ,otherways4 ,mince a rand of fresh sturgeon1 or the fattest part of it very small1 then mince a little spinage1 violet leaves1 strawberry leaves1 sorrel1 parsley1 sage1 savory1 marjoram1 and time1 mingle them with the meat1 some grated manchet1 currans1 nutmeg1 salt1 cinamon1 cream1 eggs1 sugar1 and butter1 fill the pye1 close it up1 and bake it1 being baked ice it4 ,minced ,pyes of ,sturgeon otherways4 ,flay a rand of sturgeon1 and lard it with a good fat salt eel1 roast it in pieces1 and save the gravy1 being roasted mince it small1 but save some to cut into dice-work1 also some of the eels in the same form1 mingle it amongst the rest with some beaten pepper1 salt1 nutmeg1 some gooseberries1 grapes1 or barberries1 put butter in the bottom of the pye1 close it up and bake it1 being baked liquor it with gravy1 juyce of orange1 nutmeg1 and butter4 ,sometimes add to it currans1 sweet herbs1 and saffron1 and liquor it with verjuyce1 sugar1 butter1 and yolks of eggs4 ,to make ,chewits of ,sturgeon1 according to these ,forms4 ,mince a rand of sturgeon the fattest part1 and season it with pepper1 salt1 nutmeg1 cinamon1 ginger1 caraway-seed1 rose-water1 butter1 sugar1 and orange peel minced1 mingle all together with some slic't dates1 and currans1 and fill your pyes4 ,to make a ,lumber ,pye of ,sturgeon4 ,mince a rand of sturgeon with some of the fattest of the belly1 or a good fat fresh eel1 being minced1 season it with pepper1 nutmeg1 salt1 cinamon1 ginger1 caraways1 slic't dates1 four or eight raw eggs1 and the yolks of six hard eggs in quarters1 mingle all together1 and make them into balls or rolls1 fill the pye1 and lay on them some slic't dates1 large mace1 slic't lemon1 grapes1 gooseberries1 or barberries1 and butter1 close it up1 and bake it1 being bak'd liquor it with butter1 white-wine1 and sugar4 ,or only add some grated bread1 some of the meat cut into dice-work1 some rose-water1 bak'd in all points as the former1 being baked cut up the cover1 and stick it with balls1 with fryed sage-leaves in batter2 liquor it as aforesaid1 and lay on it a cut cover1 scrape on sugar4 ,to make an ,olive ,pye of ,sturgeon in the ,italian fashion4 ,make slices of sturgeon1 hack them1 and lard them with salt salmon1 or salt eel1 then make a composition of some of the sturgeon cut into dice-work1 some fresh eel1 dry'd cherries1 prunes taken from the stones1 grapes1 some mushrooms oysters2 season the foresaid things all together in a dish or tray1 with some pepper1 nutmeg1 and salt1 roul them in the slices of the hacked sturgeon with the larded side outmost1 lay them in the pye with the butter under them2 being filled lay on it some oysters1 blanched chesnuts1 mushrooms1 cockles1 pine-apple-seeds1 grapes1 gooseberries1 and more butter1 close it up1 bake it1 and then liquor it with butter1 verjuyce1 and sugar1 serve it up hot4 ,to bake ,sturgeon to be eaten hot with divers farcings or stuffings4 ,take a rand and cut it into small pieces as big as a walnut1 mince it with fresh eel1 some sweet herbs1 a few green onions1 pennyroyal1 grated bread1 nutmeg1 pepper1 and salt1 currans1 gooseberries1 and eggs2 mingle all together1 and make it into balls1 fill the pye with the whole meat and the balls1 and lay on them some large mace1 barberries1 chesnuts1 yolks of hard eggs1 and butter2 fill the pye1 and bake it1 being baked1 liquor it with butter and grape-verjuyce4 ,or mince some sturgeon1 grated parmisan1 or good ,holland cheese1 mince the sturgeon1 and fresh eel together1 being fine minced put some currans to it1 nutmeg1 pepper1 and cloves beaten1 some sweet herbs minced small1 some salt1 saffron1 and raw yolks of eggs4 ,other stuffings or ,puddings4 ,grated bread1 nutmeg1 pepper1 sweet herbs minced very fine1 four or five yolks of hard eggs minced very small1 two or three raw eggs1 cream1 currans1 grapes1 barberries and sugar1 mix them all together1 and lay them on the ,sturgeon in the pye1 close it up and bake it1 and liquor it with butter1 white-wine1 sugar1 the yolk of an egg1 and then ice it4 ,to make an ,olio of ,sturgeon with other ,fishes4 ,take some sturgeon and mince it with a fresh eel1 put to it some sweet herbs minc't small1 some grated bread1 yolks of eggs1 salt1 nutmeg1 pepper1 some gooseberries1 grapes or barberries1 and make it into little balls or rolls4 ,then have fresh fish scal'd1 washed1 dryed1 and parted into equal pieces1 season them with pepper1 nutmeg1 salt1 and set them by2 then make ready shell-fish1 and season them as the other fishes lightly with the same spices4 ,then make ready roots1 as potatoes1 skirrets1 artichocks and chesnuts1 boil them1 cleanse them1 and season them with the former spices4 ,next have yolks of hard eggs1 large mace1 barberries1 grapes1 or gooseberries1 and butter1 make your pye1 and put butter in the bottom of it1 mix them all together1 and fill the pye1 then put in two or three bay-leaves1 and a few whole cloves1 mix the minced balls among the other meat and roots2 then lay on the top some large mace1 potatoes1 barberries1 grapes1 or gooseberries1 chesnuts1 pistaches and butter1 close it up and bake it1 fill it up with beaten butter1 beaten with the juyce of oranges1 dish and cut up the cover1 and put all over it slic't lemons1 and sometimes to the lear the yolk of an egg or two4 ,to make minced ,herring ,pies4 ,take salt herrings being watered1 crush them between your hands1 and you shall loose the fish from the skin1 take off the skin whole1 and lay them in a dish2 then have a pound of almond paste ready1 mince the herrings1 and stamp them with the almond paste1 two of the milts or rows1 five or six dates1 some grated manchet1 sugar1 sack1 rose-water1 and saffron1 make the composition somewhat stiff1 and fill the skins1 put butter in the bottom of your pye1 lay on the herring1 and on them dates1 gooseberries1 currans1 barberries1 and butter1 close it up and bake it1 being baked liquor it with butter1 verjuyce1 and sugar4 ,make minced pyes of any meat1 as you may see in page #bcb1 in the dishes of minced pyes you may use those forms for any kind of minced pies1 either of flesh1 fish1 or fowl1 which ,i have particularized in some places of my ,book4 ,otherways4 ,bone them1 and mince them being finely cleansed with #b or three pleasant pears1 raisins of the sun1 some currans1 dates1 sugar1 cinamon1 ginger1 nutmeg1 pepper1 and butter1 mingle all together1 fill your pies1 and being baked1 liquor them with verjuyce1 claret1 or white-wine4 ,to make minced ,pies of ,ling1 ,stock-fish1 ,harberdine1 c4 ,being boil'd take it from the skin and bones1 and mince it with some pippins1 season it with nutmeg1 cinamon1 ginger1 pepper1 caraway-seed1 currans1 minced raisins1 rose-water1 minced lemon-peel1 sugar1 slic't dates1 white-wine1 verjuyce1 and butter1 fill your pyes1 bake them1 and ice them4 ,otherways4 ,mince them with yolks of hard eggs1 mince also all manner of good pot-herbs1 mix them together1 and season them with the seasoning aforesaid1 then liquor it with butter1 verjuyce1 sugar1 and beaten cinamon1 and then ice them2 making them according to these forms4 99 99 99 99 99 99 99 99 99 ,,section ,,xix4 or1 ,the ,seventh ,section of ,,fish4 ,shewing the exactest ,ways of ,dressing all manner of ,shell-,fish4 ,to stew oysters in the ,french ,way4 ,take oysters1 open them and parboil them in their own liquor1 the quantity of three pints or a pottle2 being parboil'd1 wash them in warm water clean from the dregs1 beard them and put them in a pipkin with a little white wine1 some of the liquor they were parboil'd in1 a whole onion1 some salt1 and pepper1 and stew them till they be half done2 then put them and their liquor into a frying-pan1 fry them a pretty while1 put to them a good piece of sweet butter1 and fry them a therein so much longer1 then have ten or twelve yolks of eggs dissolved with some vinegar1 wherein you must put in some minced parsley1 and some grated nutmeg1 put these ingredients into the oysters1 shake them in the frying-pan a warm or two1 and serve them up4 ,to stew ,oysters otherways4 ,take a pottle of large great oysters1 parboil them in their own liquor1 then wash them in warm water from the dregs1 put them in a pipkin with a good big onion or two1 and five or six blades of large mace1 a little whole pepper1 a slic't nutmeg1 a quarter of a pint of white wine1 as much wine-vinegar1 a quarter of a pound of sweet butter1 and a little salt1 stew them finely together on a soft fire the space of half an hour1 then dish them on sippets of ,french bread1 slic't lemon on them1 and barberries1 run them over with beaten butter1 and garnish the dish with dryed manchet grated and searsed4 ,to stew ,oysters otherways4 ,take a pottle of large great oysters1 parboil them in their own liquor1 then wash them in warm water1 wipe them dry1 and pull away the fins1 flour them and fry them in clarifi'd butter fine and white1 then take them up1 and put them in a large dish with some white or claret wine1 a little vinegar1 a quarter of a pound of sweet butter1 some grated nutmeg1 large mace1 salt1 and two or three slices of an orange1 stew them two or three warms1 then serve them in a large clean scowred dish1 pour the sauce on them1 and run them over with beaten butter1 slic't lemon or orange1 and sippets round the dish4 ,otherways4 ,take a pottle of great oysters1 and stew them in their own liquor2 then take them up1 wash them in warm water1 take off the fins1 and put them in a pipkin with some of their own liquor1 a pint of white-wine1 a little wine vinegar1 six large maces1 #b or three whole onions1 a race of ginger slic't1 a whole nutmeg slic't1 twelve whole pepper corns1 salt1 a quarter of a pound of sweet butter1 and a little faggot of sweet herbs2 stew all these together very well1 then drain them through a cullender1 and dish them on fine carved sippets2 then take some of the liquor they were stewed in2 beat it up thick with a minced lemon1 and half a pound of butter1 pour it on the oysters being dished1 and garnish the dish and the oysters with grapes1 grated bread1 slic't lemon1 and barberries4 ,or thus4 ,boil great oysters in their shells brown1 and dry1 but burn them not1 then take them out and put them in a pipkin with some good sweet butter1 the juice of two or three oranges1 a little pepper1 and grated nutmeg1 give them a warm1 and dish them in a fair scowred dish with carved sippets1 and garnish it with dryed1 grated1 searsed fine manchet4 ,to make ,oyster ,pottage4 ,take some boil'd pease1 strain them and put them in a pipkin with some capers1 some sweet herbs finely chopped1 some salt1 and butter2 then have some great oysters fryed with sweet herbs1 and grosly chopped1 put them to the strained pease1 stew them together1 serve them on a clean scowred dish on fine carved fippets1 and garnish the dish with grated bread4 ,otherways4 ,take a quart of great oysters1 parboil them in their own liquor1 and stew them in a pipkin with some capers1 large mace1 a faggot of sweet herbs1 salt1 and butter1 being finely stewed1 serve them on slices of dryed ,french bread1 round the oysters slic't lemon1 and on the pottage boil'd spinage1 minced1 and buttered1 but first pour on the broth4 ,to make a ,hash of ,oysters4 ,take three quarts of great oysters1 parboil them1 and save their liquor1 then mince #b quarts of them very fine1 and put them a stewing in a pipkin with a half pint of white wine1 a good big onion or two1 some large mace1 a grated nutmeg1 some chesnuts1 and pistaches1 and three or #d spoonfuls of wine-vinegar1 a quarter of a pound of good sweet butter1 some oyster liquor1 pepper1 salt1 and a faggot of sweet herbs2 stew the foresaid together upon a soft fire the space of half an hour1 then take the other oysters1 and season them with pepper1 salt and nutmeg1 fry them in batter made of fine flour1 egg1 salt1 and cream1 make one half of it green with juyce of spinage1 and sweet herbs chopped small1 dip them in these batters1 and fry them in clarified butter1 being fried keep them warm in an oven2 then have a fine clean large dish1 lay slices of ,french bread all over the bottom of the dish1 scald and steep the bread with some gravy of the hash1 or oyster-liquor1 white wine boil'd together2 dish the hash all over the slices of bread1 lay on that the fryed oysters1 chesnuts1 and pistaches2 then beat up a lear or sauce of butter1 juyce of lemon or oranges1 five or six1 a little white-wine1 the yolks of #c or #d eggs1 and pour on this sauce over the hash with some slic't lemon1 and lemon-peel2 garnish the dish with grated bread1 being dryed and searsed1 some pistaches1 chesnuts1 carved lemons1 fryed oysters4 ,sometimes you may use mushrooms boild in water1 salt1 sweet herbs--large mace1 cloves1 bayleaves1 two or three cloves of garlick1 then take them up1 dip them in batter fry them brown1 make sauce for them with claret1 and the juyce of two or three oranges1 salt1 butter1 the juyce of horse-raddish roots beaten and strained1 grated nutmeg1 and pepper1 beat them up thick with the yolks of two or three eggs1 do this sauce in a frying-pan1 shake them well together1 and pour it on the hash with the mushrooms4 ,to marinate great oysters to be eaten hot4 ,take three quarts of great oysters ready opened1 parboil them in their own liquor1 then take them out and wash them in warm water1 wipe them dry and flour them1 fry them crisp in a frying-pan with three pints of sweet sallet oyl1 put them in a dish1 and set them before the fire1 or in a warm oven2 then make sauce with white wine2 wine-vinegar1 four or five blades of large mace1 two or three slic't nutmegs1 two races of slic't ginger1 some twenty cloves1 twice as much of whole pepper1 and some salt2 boil all the foresaid spices in a pipkin1 with a quart of white wine1 a pint of wine vinegar1 rosemary1 tyme1 winter savory1 sweet marjoram1 bay leaves1 sage1 and parlsey1 the tops of all these herbs about an inch long2 then take three or four good lemons1 slic't dish up the oysters in a clean scowred dish1 pour on the broth1 herbs1 and spices on them1 lay on the slic't lemons1 and run it over with some of the oyl they were fried in1 and serve them up hot4 ,or fry them in clarified butter4 ,oysters in ,stoffado4 ,parboil a pottle or three quarts of great ,oysters1 save the liquor and wash the oysters in warm water1 then after steep them in white-wine1 wine-vinegar1 slic't nutmeg1 large mace1 whole pepper1 salt1 and cloves2 give them a warm on the fire1 set them off and let them steep two or three hours2 then take them out1 wipe them dry1 dip them in batter made of fine flour1 yolks of eggs1 some cream and salt1 fry them1 and being fryed keep them warm1 then take some of the spices liquor1 some of the oysters-liquor1 and some butter1 beat these things up thick with the slices of an orange or two1 and two or three yolks of eggs2 then dish the fryed oysters in a fine clean dish on a chafing-dish of coals1 run on the sauce over them with the spices1 slic't orange1 and barberries1 and garnish the dish with searsed manchet4 ,to ,jelly ,oysters4 ,take ten flounders1 two small pikes or plaice1 and #d ounces of ising glass2 being finely cleansed1 boil them in a pipkin in a pottle of fair spring-water1 and a pottle of white-wine1 with some large mace1 and slic't ginger2 boil them to a jelly1 and strain it through a strainer into a bason or deep dish2 being cold pare off the top and bottom and put it in a pipkin1 with the juyce of six or seven great lemons to a pottle of this broth1 three pound of fine sugar beaten in a dish with the whites of twelve eggs rubbed all together with a rouling-pin1 and put amongst the jelly1 being melted1 but not too hot1 set the pipkin on a soft fire to stew1 put in it a grain of musk1 and as much ambergriece well rubbed1 let it stew half an hour on the embers1 then broil it up1 and let it run through your jelly-bag2 then stew the oysters in white wine1 oyster-liquor1 juyce of orange1 mace1 slic't nutmeg1 whole pepper1 some salt1 and sugar2 dish them in a fine clean dish with some preserved barberries1 large mace1 or pomegranat kernels1 and run the jelly over them in the dish1 garnish the dish with carved lemons1 large mace1 and preserved barberries4 ,to pickle ,oysters4 ,take eight quarts of oysters1 and parboil them in their own liquor1 then take them out1 wash them in warm water and wipe them dry1 then take the liquor they were parboil'd in1 and clear it from the grounds into a large pipkin or skillet1 put to it a pottle of good white-wine1 a quart of wine vinegar1 some large mace1 whole pepper1 and a good quantity of salt1 set it over the fire1 boil it leisurely1 scum it clean1 and being well boil'd put the liquor into eight barrels of a quart a piece1 being cold1 put in the oyster1 and close up the head4 ,otherways4 ,take eight quarts of the fairest oysters that can be gotten1 fresh and new1 at the full of the ,moon1 parboil them in their own liquor1 then wipe them dry with a clean cloth1 clear the liquor from the dregs1 and put the oysters in a well season'd barrel that will but just hold them1 then boil the oyster liquor with a quart of white-wine1 a pint of wine-vinegar1 eight or ten blades of large mace1 an ounce of whole pepper1 four ounces of white salt1 four races of slic't ginger1 and twenty cloves1 boil these ingredients four or five warms1 and being cold1 put them to the oysters1 close up the barrel1 and keep it for your use4 ,when you serve them1 serve them in a fine clean dish with bay-leaves round about them1 barberries1 slic't lemon1 and slic't orange4 ,to souce ,oysters to serve hot or cold4 ,take a gallon of great oysters ready opened1 parboil them in their own liquor1 and being well parboil'd1 put them into a cullender1 and save the liquor2 then wash the oysters in warm water from the grounds grit1 set them by1 and make a pickle for them with a pint of white-wine1 half a pint of wine vinegar1 put it in a pipkin with some large mace1 slic't nutmegs1 slic't ginger1 whole pepper1 three or four cloves1 and some salt1 give it four or five warms and put in the oysters into the warm pickle with two slic't lemons1 and lemon-peels2 cover the pipkin close to keep in the spirits1 spices1 and liquor4 ,to roast ,oysters4 ,strain the liquor from the oysters1 wash them very clean and give them a scald in boiling liquor or water2 then cut small lard of a fat salt eel1 lard them with a very small larding-prick1 spit them on a small spit for that service2 then beat two or three yolks of eggs with a little grated bread1 or nutmeg1 salt1 and a little rosemary tyme minced very small2 when the oysters are hot at the fire1 baste them continually with these ingredients1 laying them pretty warm at the fire4 ,for the sauce boil a little white-wine1 oyster-liquor1 a sprig of tyme1 grated bread1 and salt1 beat it up thick with butter1 and rub the dish with a clove of garlick4 ,to roast ,oysters otherways4 ,take two quarts of large great oysters1 and parboil them in there own liquor1 then take them out1 wash them from the dregs1 and wipe them dry on a clean cloth2 then haue slices of a fat salt eel1 as thick as a half crown peice1 season the oysters with nutmeg1 and salt1 spit them on a fine small wooden spit for that purpose1 spit first a sage leafe1 then a slice of eel1 and then an oyster1 thus do till they be all spitted1 and bind them to another spit with packthread1 baste them with yolks of eggs1 grated bread and stripped time1 and lay them to a warm fire with here and there a clove in them2 being finely roasted make sauce with the gravy1 that drops from them1 blow off the fat1 and put to it some claret wine1 the juyce of an orange1 grated nutmeg1 and a little butter1 beat it up thick together with some of the oyster-liquor1 and serve them on this sauce with slices of orange4 ,otherways4 ,take the greatest oysters you can get1 being opened parboil them in their own liquor1 save the liquor1 wash the oysters in some water1 wipe them dry1 being cold lard them with eight or ten lardons through each oyster1 the lard being first seasoned with cloves1 pepper1 nutmeg1 beaten very small2 being larded1 spit them upon two wooden scuers1 bind them to an iron spit and rost them1 baste them with anchove sauce made of some of the oyster-liquor1 let them drip in it1 and being enough bread them with the crust of a roul grated1 then dish them1 blow the fat off the gravy1 put it to the oysters1 and wring on them the juyce of a lemon4 ,to broil ,oysters4 ,take great oysters and set them on a gridiron with the heads downwards1 put them up an end1 and broil them dry1 brown1 and hard1 then put two or three of them in a shell with some melted butter1 set them on the gridiron till they be finely stewed1 then dish them on a plate1 and fill them up with good butter only melted1 or beaten with juyce of orange1 pepper them lightly1 and serve them up hot4 ,to broil ,oysters otherways upon paper4 ,broil them on a gridiron as before1 then take them out of the shells into a dish1 and chuse out the fairest1 then have a sheet of white paper made like a dripping pan1 set it on the gridiron1 and run it over with clarified butter1 lay on some sage leaves1 some fine thin slices of a fat fresh eel1 being parboil'd1 and some oysters1 stew them on the hot embers1 and being finely broil'd1 serve them on a dish and a plate in the paper they are boil'd in1 and put to them beaten butter1 juyce of orange1 and slices of lemon4 ,to broil large ,oysters otherways4 ,take a pottle of great oysters opened parboil them in there own liquor1 being done1 pour them in to a cullender1 and save the liquor1 then wash the oysters in warm water from the grounds1 wipe them with a clean cloth1 beard them1 and put them in a pipkin1 put to them large mace1 two great onions1 some butter1 some of their own liquor1 some white-wine1 wine vinegar1 and salt2 stew them together very well1 then set some of the largest shells1 on a gridiron1 put #b or #c in a shell1 with some of the liquor out of the pipkin1 broil them on a soft fire1 and being broil'd1 set them on a dish and plate1 and fill them up with beaten butter4 ,sometimes you may bread them in the broiling4 ,to fry ,oysters4 ,take two quarts of great ,oysters being parboil'd in their own liquor1 and washed in warm water1 bread them1 dry them1 and flour them1 fry them in clarified butter crisp and white1 then have butter'd prawns or shrimps1 butter'd with cream and sweet butter1 lay them in the bottom of a clean dish1 and lay the fryed oysters round about them1 run them over with beaten butter1 juyce of oranges1 bay-leaves stuck round the ,oysters1 and slices of oranges or lemons4 ,otherways4 ,strain the liquor from the oysters1 wash them1 and parboil them in a kettle1 then dry them and roul them in flour1 or make a batter with eggs1 flour1 a little cream1 and salt1 roul them in it1 and fry them in butter4 ,for the sauce1 boil the juyce of two or three oranges1 some of their own liquor1 a slic't nutmeg1 and claret2 being boil'd a little1 put in a piece of butter1 beating it up thick1 then warm the dish1 rub it with a clove of garlick1 dish the oysters1 and garnish them with slices of orange4 ,to bake ,oysters4 ,parboil your oysters in their own liquor1 then take them out and wash them in warm water from the dregs dry them and season them with pepper1 nutmeg1 yolks of hard eggs1 and salt2 the pye being made1 put a few currans in the bottom1 and lay on the oysters1 with some slic't dates in halves1 some large mace1 slic't lemon1 barberries and butter1 close it up and bake it1 then liquor it with white-wine1 sugar1 and butter2 or in place of white-wine1 use verjuyce4 ,illustration3 ,the ,forms of ,oyster ,pyes4 ,to bake ,oysters otherways4 ,season them with pepper1 salt1 and nutmegs1 the same quantity as beforesaid1 and the same quantity oysters1 two or three whole onions1 neither currans nor sugar1 but add to it in all respects else2 as slic't nutmeg on them1 large mace1 hard eggs in halves1 barberries1 and butter1 liquor it with beaten nutmeg1 white-wine1 and juyce of oranges4 ,otherways1 for change1 in the seasoning put to them chopped tyme1 hard eggs1 some anchoves1 and the foresaid spices4 ,or bake them in ,florentines1 or patty-pans1 and give them the same seasoning as you do the pies4 ,or take large oysters1 broil them dry and brown in the shells1 and season them with former spices1 bottoms of boil'd artichocks1 pickled mushrooms1 and no onions1 but all things else as the former1 liquor them with beaten butter1 juyce of orange1 and some claret wine4 ,otherways4 ,being parboil'd in their own liquor1 season them with a little salt1 sweet herbs minced small one spoonful1 fill the pie1 and put into it three or four blades of large mace1 a slic't lemon1 and on flesh days a good handful of marrow rouled in yolks of eggs and butter1 close it up and bake it1 make liquor for it with two nutmegs grated1 a little pepper1 butter1 verjuyce1 and sugar4 ,to make an ,oyster ,pye otherways4 ,take a pottle of oysters1 being parboil'd in their own liquor1 beard and dry them1 then season them with large mace1 whole pepper1 a little beaten ginger1 salt1 butter1 and marrow1 then close it up and bake it1 and being baked1 make a lear with white wine the oyster liquor1 and one onion1 or rub the ladle with garlick you beat it up with all2 it being boil'd1 put in a pound of butter1 with a minced lemon1 a faggot of sweet herbs1 and being boil'd put in the liquor4 ,to make minced ,pies or ,chewits of ,oysters4 ,take three quarts of great oysters ready opened and parboil'd in their own liquor1 then wash them in warm water from the dregs1 dry them and mince them very fine1 season them lightly with nutmeg1 pepper1 salt1 cloves1 mace1 cinamon1 caraway-seed1 some minced1 rasins of the sun1 slic't dates1 sugar1 currans1 and half a pint of white wine1 mingle all together1 and put butter in the bottoms of the pies1 fill them up and bake them4 ,to bake ,oysters otherways4 ,season them with pepper1 salt1 nutmeg1 and sweet herbs strowed on them in the pie1 large mace1 barberries1 butter1 and a whole onion or two1 for liquor a little white wine1 and wine-vinegar1 beat it up thick with butter1 and liquor the pie1 cut it up1 and lay on a slic't lemon1 let not the lemon boil in it1 and serve it hot4 ,otherways4 ,season them as before with pepper1 nutmeg1 and salt1 being bearded1 but first fry them in clarified butter1 then take them up and season them1 lay them in the pie being cold1 put butter to them and large mace1 close it up and bake it2 then make liquor with a little claret wine and juyce of oranges1 beat it thick with butter1 and a little wine vinegar1 liquor the pie1 lay on some slices of orange1 and set it again into the oven a little while4 ,to bake ,oysters otherways4 ,take great oysters1 beard them1 and season them with grated nutmeg1 salt1 and some sweet herbs minc'd small1 lay them in the pye with a small quantity of the sweet herbs strowed on them1 some twenty whole corns of pepper1 slic't ginger1 a whole onion or two1 large mace1 and some butter1 close it up and bake it1 and make liquor with white-wine1 some of their own liquor1 and a minced lemon1 and beat it up thick4 ,otherways4 ,broil great oysters dry in the shells1 then take them out1 and season them with great nutmeg1 pepper1 and salt1 lay them in the pye1 and strow on them the yolks of two hard eggs minced1 some stripp'd tyme1 some capers1 large mace1 and butter2 close it up1 and make liquor with claret wine1 wine vinegar1 butter1 and juyce of oranges1 and beat it up thick1 and liquor the pye1 set it again into the oven a little while1 and serve it hot4 ,to make a made ,dish of ,oysters and other ,compounds4 ,take oysters1 cockles1 prawns1 craw-fish1 and shrimps1 being finely cleans'd from the grit1 season them with nutmeg1 pepper1 and salt1 next have chesnuts roasted1 and blanch't1 skerrets boil'd1 blanched and seasoned2 then have a dish or patty-pan ready with a sheet of cool butter paste1 lay some butter on it1 then the fishes1 and on them the skirrets1 chesnuts1 pistaches1 slic't lemon1 large mace1 barberries1 and butter2 close it up and bake it1 and being baked1 fill it up with beaten butter1 beat with juyce of oranges1 and some white-wine1 or beaten butter with a little wine-vinegar1 verjuyce1 or juyce of green grapes1 or a little good fresh fish broth1 cut it up and liquor it1 lay on the cover or cut it into four or five pieces1 lay it round the dish1 and serve it hot4 ,to make cool ,butter-,paste for this ,dish4 ,take to every peck of flour five pound of butter1 and the whites of six eggs1 work it well together dry1 then put cold water to it2 this paste is good only for patty-pans and pasties4 ,to make ,paste for ,oyster-,pies4 ,the paste for thin bak't meats must be made with boiling liquor1 put to every peck of flour two pound of butter1 but let the butter boil in the liquor first4 ,to fry ,mushrooms4 ,blanch them wash them clean if they be large1 quarter them1 and boil them with water1 salt1 vinegar1 sweet herbs1 large mace1 cloves1 bay-leaves1 and two or three cloves of garlick1 then take them up1 dry them1 dip them in batter and fry them in clarifi'd butter till they be brown1 make sauce for them with claret-wine1 the juice of two or three oranges1 salt1 butter1 the juyce of horse-raddish roots beaten and strained1 slic't nutmeg1 and pepper2 put these into a frying pan with the yolks of two or #c eggs dissolved with some mutton gravy1 beat and shake them well together in the pan that they curdle not2 then dish the mushrooms on a dish1 being first rubbed with a clove of garlick1 and garnish it with oranges1 and lemons4 ,to dress ,mushrooms in the ,italian ,fashion4 ,take mushrooms1 peel wash them1 and boil them in a skillet with water and salt1 but first let the liquor boil with sweet herbs1 parsley1 and a crust of bread1 being boil'd1 drain them from the water1 and fry them in sweet sallet oyl2 being fried serve them in a dish with oyl1 vinegar1 pepper1 and fryed parsley4 ,or fry them in clarified butter4 ,to stew ,mushrooms4 ,peel them1 and put them in a clean dish1 strow salt on them1 and put an onion to them1 some sweet herbs1 large mace1 pepper1 butter1 salt1 and two or three cloves1 being tender stewed on a soft fire1 put to them some grated bread1 and a little white wine1 stew them a little more and dish them 7but first rub the dish with a clove of garlick7 sippet them1 lay slic't orange on them1 and run them over with beaten butter4 ,to stew ,mushrooms otherways4 ,take them fresh gathered1 and cut off the end of the stalk1 and as you peel them put them in a dish with white wine2 after they have laid half an hour1 drain them from the wine1 and put them between #b silver dishes1 and set them on a soft fire without any liquor1 when they have stewed a while pour away the liquor that comes from them2 then put your mushrooms into another clean dish with a sprig of time1 a whole onion1 #d or five corns of whole pepper1 two or three cloves1 a piece of an orange1 a little salt1 and a piece of good butter1 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 tender2 when you dish them1 blow off the fat from them1 and take out the time1 spice1 and orange from them1 then wring in the juyce of a lemon1 and a little nutmeg among the mushrooms1 toss them two or three times1 and put them in a clean dish1 and serve them hot to the table4 ,to dress ,champignions in fricase1 or ,mushrooms1 which is all one thing2 they are called also ,fungi1 commonly in ,english ,toad ,stools4 ,dress your ,champignions1 as in the foregoing ,chapter1 and being stewed put away the liquor1 put them into a frying-pan with a piece of butter1 some tyme1 sweet marjoram1 and a piece of an onion minced all together very fine1 with a little salt also and beaten pepper1 and fry them1 and being finely fried1 make a lear or sauce with three or four eggs dissolved with some claret-wine1 and the juyce of two or three oranges1 grated nutmeg1 and the gravy of a leg of mutton1 and shake them together in a pan with two or three tosses1 dish them1 and garnish the dish with orange and lemon1 and rub the dish first with a clove of garlick1 or none4 ,to broil ,mushrooms4 ,take the biggest and the reddest1 peel them1 and season them with some sweet herbs1 pepper1 and salt1 broil them on a dripping-pan of paper1 and fill it full1 put some oyl into it1 and lay it on a gridiron1 boil it on a soft fire1 turn them often1 and serve them with oyl and vinegar4 ,or broil them with butter1 and serve them with beaten butter1 and juyce of orange4 ,to stew ,cockles being taken out of the shells4 ,wash them well with vinegar1 broil or broth them before you take them out of the shells1 then put them in a dish with a little claret1 vinegar1 a handful of capers1 mace1 pepper1 a little grated bread1 minced tyme1 salt1 and the yolks of two or three hard eggs minced1 stew all together till you think them enough2 then put in a good piece of butter1 shake them well together1 heat the dish1 rub it with a clove of garlick1 and put two or three toasts of white bread in the bottom1 laying the meat on them4 ,craw-fish1 prawns1 or shrimps1 are excellent good the same way being taken out of their shells1 and make variety of garnish with the shells4 ,to stew ,cockles otherways4 ,stew them with claret wine1 capers1 rose or elder vinegar1 wine vinegar1 large mace1 gross pepper1 grated bread1 minced tyme1 the yolks of hard eggs minced1 and butter3 stew them well together4 ,thus you may stew scollops1 but leave out capers4 ,to stew ,scollops4 ,boil them very well in white wine1 fair water1 and salt1 take them out of the shells1 and stew them with some of the liquor elder vinegar1 two or three cloves1 some large mace1 and some sweet herbs chopped small2 being well stewed together1 dish four or five of them in scollop shells and beaten butter1 with the juyce of two or three oranges4 ,to stew ,muscles4 ,wash them clean1 and boil them in water1 or beer and salt2 then take them out of the shells1 and beard them from gravel and stones1 fry them in clarified butter1 and being fryed put away some of the butter1 and put to them a sauce made of some of their own liquor1 some sweet herbs chopped1 a little white-wine1 nutmeg1 three or four yolks of eggs dissolved in wine vinegar1 salt1 and some sliced orange2 give these materials a warm or two in the frying-pan1 make the sauce pretty thick1 and dish them in the scollop shells4 ,to fry ,muscles4 ,take as much water as will cover them1 set it a boiling1 and when it boils put in the muscles1 being clean washed1 put some salt to them1 and being boil'd take them out of the shells1 and beard them from the stones1 moss1 and gravel1 wash them in warm water1 wipe them dry1 flour them and fry them crisp1 serve them with beaten butter1 juyce of orange1 and fryed parsley1 or fryed sage dipped in batter1 fryed ellicksander leaves1 and slic't orange4 ,to make a ,muscle ,pye4 ,take a peck of muscles1 wash them clean1 and set them a boiling in a kettle of fair water1 7but first let the water boil7 then put them into it1 give them a warm1 and as soon as they are opened1 take them out of the shells1 stone them1 and mince them with some sweet herbs1 some leeks1 pepper1 and nutmeg2 mince six hard eggs and put to them1 put some butter in the pye1 close it up and bake it1 being baked liquor it with some butter1 white wine1 and slices of orange4 ,to stew ,prawns1 ,shrimps1 or ,craw-,fish4 ,being boil'd and picked1 stew them in white wine1 sweet butter1 nutmeg1 and salt1 dish them in scollop shells1 and run them over with beaten butter1 and juyce of orange or lemon4 ,otherways1 stew them in butter and cream1 and serve them in scollop shells4 ,to stew ,lobsters4 ,take claret-wine vinegar1 nutmeg1 salt1 and butter1 stew them down some what dry1 and dish them in a scollop-shell1 run them over with butter and slic't lemon4 ,otherways1 cut it into dice-work1 and warm it with white-wine and butter1 put it in a pipkin with claret wine or grape verjuyce1 and grated manchet1 and fill the scollop-shells4 ,otherways4 ,being boil'd1 take out the meat1 break it small1 but break the shells as little as you can1 then put the meat into a pipkin with claret-wine1 wine-vinegar1 slic't nutmeg1 a little salt1 and some butter2 stew all these together softly an hour1 being stewed almost dry1 put to it a little more butter1 and stir it well together2 then lay very thin toasts in a clean dish1 and lay the meat on them4 ,or you may put the meat in the shells1 and garnish the dish about with the legs1 and lay the body or barrel over the meat with some sliced lemon1 and rare coloured flowers being in summer1 or pickled in winter4 ,crabs are good the same way1 only add to them the juyce of two or three oranges1 a little pepper1 and grated bread4 ,to stew ,lobsters otherways4 ,take the meat out of the shells1 slice it1 and fry it in clarified butter1 7the ,lobsters being first boil'd and cold71 then put the meat in a pipkin with some claret wine1 some good sweet butter1 grated nutmeg1 salt1 and #b or three slices of an orange2 let it stew leisurely half an hour1 and dish it up on fine carved sippets in a clean dish1 with sliced orange on it1 and the juyce of another1 and run it over with beaten butter4 ,to hash ,lobsters4 ,take them out of the shells1 mince them small1 and put them in a pipkin with some claret wine1 salt1 sweet butter1 grated nutmeg1 slic't oranges1 some pistaches2 being finely stewed1 serve them on sippets1 dish them1 and run them over with beaten butter1 slic't oranges1 some cuts of paste1 or lozenges of puff-paste4 ,to boil ,lobsters to eat cold the common way4 ,take them alive or dead1 lay them in cold water to make the claws tuff1 and keep them from breaking off2 then have a kettle over the fire with fair water1 put in it as much bay-salt1 as will make it a good strong brine1 when it boils scum it1 and put in the ,lobsters1 let them boil leisurely the space of half an hour or more according to the bigness of them1 being well boil'd take them up1 wash them1 and then wipe them with beer and butter2 and keep them for your use4 ,to keep ,lobsters a quarter of a year very good4 ,take them being boil'd as aforesaid1 wrap them in course rags having been steeped in brine1 and bury them in a cellar in some sea-sand pretty deep4 ,to farce a ,lobster4 ,take a lobster being half boil'd1 take the meat out of the shells1 and mince it small with a good fresh eel1 season it with cloves mace beaten1 some sweet herbs minced small and mingled amongst the meat1 yolks of eggs1 gooseberries1 grapes1 or barberries1 and sometimes boil'd artichocks cut into dice-work1 or boil'd aspragus1 and some almond-paste mingled with the rest1 fill the lobster shells1 claws1 tail1 and body1 and bake it in a blote oven1 make sauce with the gravy and whitewine1 and beat up the sauce or lear with good sweet butter1 a grated nutmeg1 juyce of oranges1 and an anchove1 and rub the dish with a clove of garlick4 ,to this farcing you may sometime add almond paste currans1 sugar1 gooseberries1 and make balls to lay about the lobsters1 or serve it with venison sauce4 ,to marinate ,lobsters4 ,take lobsters out of the shells being half boil'd1 then take the tails and lard them with a salt eel 7or not lard them7 part the tails into two halves the longest way1 and fry them in sweet sallet oyl1 or clarified butter2 being finely fryed1 put them into a dish or pipkin1 and set them by2 then make sauce with white wine1 and white wine vinegar1 four or five blades of large mace1 three or four slic't nutmegs1 two races of ginger slic't1 some ten or twelve cloves twice as much of whole pepper1 and salt1 boil them altogether with rosemary1 tyme1 winter-savory1 sweet marjoram1 bay-leaves1 sage1 and parsley1 the tops of all these herbs about an inch long2 then take three or four lemons and slice them1 dish up the lobsters on a clean dish1 and pour the broth1 herbs and spices on the fish1 lay on the lemons1 run it over with some of the oyl or butter they were fryed in1 and serve them up hot4 ,to broil ,lobsters4 ,being boil'd lay them on a gridiron1 or toast them against the fire1 and baste them with vinegar and butter1 or butter only1 broil them leisurely1 and being broil'd serve them with butter and vinegar beat up thick with slic't lemon and nutmeg4 ,otherways4 ,broil them1 the tail being parted in two halves long ways1 also the claws cracked and broil'd2 broil the barrel whole being salted1 baste it with sweet herbs1 as tyme1 rosemary1 parsley1 and savory1 being broil'd dish it1 and serve it with butter and vinegar4 ,to broil ,lobsters on paper4 ,slice the tails round1 and also the claws in long slices1 then butter a dripping-pan made of the paper1 lay it on a gridiron1 and put some slices of lobster seasoned with nutmeg and salt1 and slices of a fresh eel1 some sageleaves1 tops of rosemary1 two or three cloves1 and sometimes some bay-leaves or sweet herbs chopped2 broil them on the embers1 and being finely broil'd serve them on a dish and a plate in the same dripping-pan1 put to them beaten butter1 juyce of oranges1 and slices of lemon4 ,to roast ,lobsters4 ,take a lobster and spit it raw on a small spit1 bind the claws and tail with packthred1 baste it with butter1 vinegar1 and sprigs of rosemary1 and salt it in the roasting4 ,otherways4 ,half boil them1 take them out of the shells1 and lard them with small lard made of a salt eel1 lard the claws and tails1 and spit the meat on a small spit1 with some slices of the eel1 and sage or bay leaves between1 stick in the fish here and there a clove or two1 and some sprigs of rosemary2 roast the barrel of the lobsters whole1 and baste them with sweet butter1 make sauce with claret wine1 the gravy of the lobsters1 juyce of oranges1 an anchove or two1 and sweet butter beat up thick with the core of a lemon1 and grated nutmeg4 ,otherways4 ,half boil them1 and take the meat out of the tail1 and claws as whole as can be1 stick it with cloves and tops of rosemary2 then spit the barrels of the lobsters by themselves1 the tails and claws by themselves1 and between them a sage or bay-leaf2 baste them with sweet butter1 and dredg them with grated bread1 yolks of eggs1 and some grated nutmeg4 ,then make sauce with claret wine1 vinegar1 pepper1 the gravy of the meat1 some salt1 slices of oranges1 grated nutmeg1 and some beaten butter2 then dish the barrels of the lobsters round the dish1 the claws and tails in the middle1 and put to it the sauce4 ,otherways4 ,make a farcing in the barrels of the lobsters with the meat in them1 some almond-paste1 nutmeg1 tyme1 sweet marjoram1 yolks of raw eggs1 salt1 and some pistaches1 and serve them with venison sauce4 ,to fry ,lobsters4 ,being boil'd take the meat out of the shells1 and slice it long ways1 flour it1 and fry it in clarified butter1 fine1 white1 and crisp2 or in place of flouring it in batter1 with eggs1 flour1 salt1 and cream1 roul them in it and fry them1 being fryed make a sauce with the juyce of oranges1 claret wine1 and grated nutmeg1 beaten up thick with some good sweet butter1 then warm the dish and rub it with a clove of garlick1 dish the lobsters1 garnish it with slices of oranges or lemons1 and pour on the sauce4 ,to bake ,lobsters to be eaten hot4 ,being boil'd and cold1 take the meat out of the shells1 and season it lightly with nutmeg1 pepper1 salt1 cinamon1 and ginger2 then lay it in a pye made according to the following form1 and lay on it some dates in halves1 large mace1 slic't lemons1 barberries1 yolks of hard eggs and butter1 close it up and bake it1 and being baked liquor it with white-wine1 butter1 and sugar1 and ice it4 ,on flesh days put marrow to it4 ,otherways4 ,take the meat out of the shells being boil'd and cold1 and lard it with a salt eel or salt salmon1 seasoning it with beaten nutmeg1 pepper1 and salt2 then make the pye1 put some butter in the bottom1 and lay on it some slices of a fresh eel1 and on that a layer of lobsters1 put to it a few whole cloves1 and thus make two or three layers1 last of all slices of fresh eel1 some whole cloves and butter1 close up the pye1 and being baked1 fill it up with clarified butter4 ,if you bake it these ways to eat hot1 season it lightly1 and put in some large mace2 liquor it with claret wine1 beaten butter1 and slices of orange4 ,otherways4 ,take four lobsters being boil'd1 and some good fat conger raw1 cut some of it into square pieces as broad as your hand1 then take the meat of the lobsters1 and slice the tails in two halves or two pieces long wayes1 as also the claws1 season both with pepper1 nutmeg and salt then make the pie1 put butter in the bottom1 lay on the slices1 of conger1 and then a layer of lobsters2 thus do three or four times till the pie be full1 then lay on a few whole cloves1 and some butter2 close it up and bake it1 being baked liquor it with butter and white-wine1 or only clarified butter4 ,make your pyes according to these forms4 ,if to eat hot season it lightly1 and being baked liquor it with butter1 white-wine1 slic't lemon1 gooseberries1 grapes1 or barberries4 ,to pickle ,lobsters4 ,boil them in vinegar1 white-wine1 and salt1 being boiled take them up and lay them by1 then have some bay-leaves1 rosemary tops1 winter-savory1 tyme1 large mace1 and whole pepper3 boil these foresaid materials all together in the liquor with the lobsters1 and some whole cloves2 being boil'd1 barrel them up in a vessel that will but just contain them1 and pack them close1 pour the liquor to them1 herbs spices1 and some lemon peels1 close up the head of the kegg or firkin2 and keep them for your use2 when you serve them1 serve them with spices1 herbs1 peels1 and some of the liquor or pickle4 ,to jelly ,lobsters1 ,craw-fish1 or ,prawns4 ,take a tench being new1 draw out the garnish at the gills1 and cut out all the gills1 it will boil the whiter1 then set on as much clear water aswil conveniently boil it1 season it with salt1 wine-vinegar1 five or six bay-leaves large mace1 three or four whole cloves1 and a faggot of sweet herbs bound up hard together3 so soon as this preparative boils1 put in the tench being clean wiped1 do not scale it1 being boil'd take it up and wash off all the loose scales1 then strain the liquor through a jelly-bag1 and put to it a piece of ising-glass being first washed and steeped for the purpose1 boil it very cleanly1 and run it through a jelly-bag2 then having the fish taken out of the shells1 lay them in a large clean dish1 lay the lobsters in slices1 and the craw fish and prawns whole1 and run this jelly over them4 ,you may make this jelly of divers colours1 as you may see in the ,section of ,jellies1 page #bjb4 ,garnish the dish of ,jellies with lemon-peels cut in branches1 long slices as you fancy1 barberries1 and fine coloured flowers4 ,or lard the lobsters with salt eel1 or stick it with candied oranges1 green citterns1 or preserved barberries1 and make the jelly sweet4 ,to stew ,crabs4 ,being boil'd take the meat out of the bodies or barrels1 and save the great claws1 and the small legs whole to garnish the dish1 strain the meat with some claret wine1 grated bread1 wine-vinegar1 nutmeg1 a little salt1 and a piece of butter2 stew them together an hour on a soft fire in a pipkin1 and being stewed almost dry1 put in some beaten butter with juyce of oranges beaten up thick2 then dish the shells being washed and finely cleansed1 the claws and little legs round about them1 put the meat into the shells1 and so serve them4 ,sometimes you may use yolks of eggs strained with butter4 ,to stew ,crabs otherways4 ,being boil'd take the meat out of the shells1 and put it in a pipkin with some claret wine1 and wine vinegar1 minced tyme1 pepper1 grated bread1 salt1 the yolks of two or three hard eggs strained or minced very small1 some sweet butter1 capers1 and some large mace2 stew it finely1 rub the shells with a clove or two of garlick1 and dish them as is shown before4 ,otherways4 ,take the meat out of the bodies1 and put it in a pipkin with some cinamon1 wine vinegar1 butter1 and beaten ginger1 stew them and serve them as the former1 dished with the legs about them4 ,sometimes you may add sugar to them1 parboil'd grapes1 gooseberries1 or barberries1 and in place of vinegar1 juyce of oranges1 and run them over with beaten butter4 ,to butter ,crabs4 ,the ,crabs being boil'd1 take the meat out of the bodies1 and strain it with the yolks of three or four hard eggs1 beaten cinamon1 sugar1 claret-wine1 and wine-vinegar1 stew the meat in a pipkin with some good sweet butter the space of a quarter of an hour1 and serve them as the former4 ,otherways4 ,being boil'd1 take the meat out of the shells1 as also out of the great claws1 cut it into dice-work1 put both the meats into a pipkin1 together with some white wine1 juyce of oranges1 nutmeg1 and some slices of oranges1 stew it two or three warms on the fire1 and the shells being finely cleansed and dried1 put the meat into them1 and lay the legs round about them in a clean dish4 ,to make a ,hash of ,crabs4 ,take two crabs being boil'd1 take out the meat of the claws1 and cut it into dice-work1 mix it with the meat of the body1 then have some pine-apple seed1 and some pistaches or artichock-bottoms1 boil'd1 blanched1 and cut into dice-work1 or some asparagus boil'd and cut half an inch long2 stew all these together with some claret wine1 vinegar1 grated nutmeg1 salt1 sweet butter1 and the slices of an orange2 being finely stewed1 dish it on sippets1 cuts1 or lozenges of puff paste1 and garnish it with fritters of arms1 slic't lemon carved1 barberries1 grapes1 or gooseberries1 and run it over with beaten butter1 and yolks of eggs beaten up thick together4 ,to farce a ,crab4 ,take a boil'd crab1 take the meat out of the shell1 and mince the claws with a good fresh eel1 season it with cloves1 mace1 some sweet herbs chopped1 and salt1 mingle all together with some yolks of eggs1 some grapes1 gooseberries1 or barberres1 and sometimes boil'd artichocks in dice-work1 or boil'd asparagus1 some almond-paste1 the meat of the body of the crab1 and some grated bread1 fill the shells with this compound1 make some into balls1 bake them in a dish with some butter and white wine in a soft oven2 being baked1 serve them in a clean dish with a sauce made of beaten butter1 large mace1 scalded grapes1 gooseberries1 or barberries1 or some slic't orange or lemon and some yolks of raw eggs dissolved with some white-wine or claret1 and beat up thick with butter2 brew it well together1 pour it on the fish1 and lay on some slic't lemon1 stick the balls with some pistaches1 slic't almonds1 pine-apple-seed1 or some pretty cuts in paste4 ,to broil ,crabs in ,oyl or ,butter4 ,take ,crabs being boil'd in water and salt1 steep them in oyl and vinegar1 and broil them on a gridiron on a soft fire of embers1 in the broiling baste them with some rosemary branches1 and being broil'd serve them with the sauces they were boil'd with1 oyl and vinegar1 or beaten butter1 vinegar1 and the rosemary branches they were basted with4 ,to fry ,crabs4 ,take the meat out of the great claws being first boiled1 flour and fry them1 and take the meat out of the body strain half of it for sauce1 and the other half to fry1 and mix it with grated bread1 almond paste1 nutmeg1 salt1 and yolks of eggs1 fry it in clarified butter1 being first dipped in batter1 put in a spoonful at a time2 then make sauce with wine-vinegar1 butter1 or juyce of orange1 and grated nutmeg1 beat up the butter thick1 and put some of the meat that was strained into the sauce1 warm it and put it in a clean dish1 lay the meat on the sauce1 slices of orange over all1 and run it over with beaten butter1 fryed parsley1 round the dish brim1 and the little legs round the meat4 ,otherways4 ,being boil'd and cold1 take the meat out of the claws1 flour and fry them1 then take the meat out of the body1 butter it with butter vinegar1 and pepper1 and put it in a clean dish1 put the fryed crab round about it1 and run it over with beaten butter1 juyce and slices of orange1 and lay on it sage leaves fryed in batter1 or fryed parsley4 ,to bake ,crabs in ,pye1 ,dish1 or ,patty pan4 ,take four or five crabs being boil'd1 take the meat out of the shell and claws as whole as you can1 season it with nutmeg and salt lightly2 then strain the meat that came out of the body1 shells1 with a little claret-wine1 some cinamon1 ginger1 juyce of orange and butter1 make the pie1 dish1 or patty pan1 lay butter in the bottom1 then the meat of the claws1 some pistaches1 asparagus1 some bottoms of artichocks1 yolks of hard eggs1 large mace1 grapes1 gooseberries or barberries1 dates of slic't orange1 and butter1 close it up and bake it1 being baked1 liquor it with the meat out of the body4 ,otherways4 ,mince them with a tench or fresh eel1 and season it with sweet herbs minced small1 beaten nutmeg1 pepper1 and salt1 lightly season1 and mingle the meat that was in the bodies of the crabs with the other seasoned fishes2 mingle also with this foresaid meat some boil'd or roasted chesnuts1 or artichocks1 asparagus boil'd and cut an inch long1 pistaches1 or pine-apple-seed1 and grapes1 gooseberries or barberries1 fill the pie1 dish1 or patty-pan1 close it up and bake it1 being baked1 liquor it with juyce of oranges1 some claret wine1 good butter beat up thick1 and the yolks of two or three eggs2 fill up the pie1 lay slices of an orange on it and stick in some lozenges of puff-paste1 or branches of short paste4 ,to make minced ,pies of a ,crab4 ,being boil'd1 mince the legs1 and strain the meat in the body with two or three yolks of eggs1 mince also some sweet herbs and put to it some almond-paste or grated bread1 a minced onion1 some fat eel cut like little dice1 or some fat belly of salmon2 mingle it all together1 and put it in a pie made according to this form1 season it with nutmeg1 pepper1 salt1 currans1 and barberries1 grapes1 or gooseberries1 mingle also some butter1 and fill your pie1 bake it1 and being baked1 liquor it with beaten butter and white wine4 ,or with butter1 sugar1 cinamon1 sweet herbs chopped1 and verjuyce4 ,to dress ,tortoise4 ,cast off the head1 feet1 and tail1 and boil it in water1 wine1 and salt1 being boil'd1 pull the shell asunder1 and pick the meat from the skins1 and the gall from the liver1 save the eggswhole if a female1 and stew the eggs1 meat and liver in a dish with some grated nutmeg1 a little sweet herbs minced small1 and some sweet butter1 stew it up1 and serve it on fine sippets1 cover the meat with the upper shell of the tortoise1 and slices or juyce of orange4 ,or stew them in a pipkin with some butter1 whitewine some of the broth1 a whole onion or two1 tyme1 parsley1 winter savory1 and rosemary minc't1 being finely stewed serve them on sippets1 or put them in the shells1 being cleansed2 or make a fricase in a frying-pan with #c or four yolks of eggs and some of the shells amongst them1 and dress them as aforesaid4 ,to dress ,snails4 ,take shell snails1 and having water boil'd1 put them in1 then pick them out of the shells with a great pin into a bason1 cast salt to them1 scour the slime from them1 and after wash them in two or three waters2 being clean scowred1 dry them with a clean cloth2 then have rosemary1 tyme1 parsley1 winter-savory1 and pepper very small1 put them into a deep bason or pipkin1 put to them some salt1 and good sallet oyl1 mingle all together1 then have the shells finely cleansed1 fill them1 and set them on a gridiron1 broil them upon the embers softly1 and being broil'd1 dish four or five dozen in a dish1 fill them up with oyl1 and serve them hot4 ,to stew ,snails4 ,being well scowred and cleansed as aforesaid1 put to them some claret wine and vinegar1 a handful of capers1 mace1 pepper1 grated bread1 a little minced tyme1 salt1 and the yolks of two or #c hard eggs minced2 let all these stew together till you think it be enough1 then put in a good piece of butter1 shaking it together1 heat the dish1 and rub it with a clove of garlick1 put them on fine sippets of ,french bread1 pour on the snails1 and some barberries1 or slic't lemons4 ,otherways4 ,being cleansed1 fry them in oyl or clarified butter1 with some slices of a fresh eel1 and some fried sage leaves2 stew them in a pipkin with some white-wine1 butter1 and pepper1 and serve them on sippets with beaten butter1 and juyce of oranges4 ,otherways4 ,being finely boil'd and cleansed1 fry them in clarified butter2 being fryed take them up1 and put them in a pipkin1 put to them some sweet butter chopped parsley1 white or claret wine1 some grated nutmeg1 slices of orange1 and a little salt2 stew them well together1 serve them on sippets2 and then run them over with beaten butter1 and slices of oranges4 ,to fry ,snails4 ,take shell snails in ,january1 ,february1 or1 ,march1 when they be closed up1 boil them in a skillet of boiling water1 and when they be tender boil'd1 take them out of the shell with a pin1 cleanse them from the slime1 flour them1 and fry them2 being fryed1 serve them in a clean dish1 with butter1 vinegar1 fryed parsley1 fryed onions1 or ellicksander leaves fryed1 or served with beaten butter1 and juyce of orange1 or oyl1 vinegar1 and slic't lemon4 ,otherways4 ,fry them in oyl and butter1 being finely cleansed1 and serve them with butter1 vinegar1 and pepper1 or oyl1 vinegar1 and pepper4 ,to make a ,hash of ,snails4 ,being boil'd and cleansed1 mince them small1 put them in a pipkin with some sweet herbs minced1 the yolks of hard eggs1 some whole capers1 nutmeg1 pepper1 salt1 some pistaches1 and butter1 or oyl2 being stewed the space of half an hour on a soft fire2 then have some fried toasts of ,french bread1 lay some in the bottom1 and some round the meat in the dish4 ,to dress ,snails in a ,pottage4 ,wash them very well in many waters1 then put them in an earthen pan1 or a wide dish1 put as much water as will cover them1 and set your dish on some caols2 when they boil take them out of the shells1 and scowr them with water and salt three or four times1 then put them in a pipkin with water and salt1 and let them boil a little1 then take them out of the water1 and put them in a dish with some excellent sallet oyl2 when the oyl boils put in three or four slic't onions1 and fry them1 put the snails to them1 and stew them well together1 then put the oyl snails and onions all together in a pipkin of a fit size for them1 and put as much warm water to them as will make a pottage1 with some salt1 and so let them stew three or four hours1 then mince tyme1 parsley1 pennyroyal1 and the like herbs2 when they are minced1 beat them to green sauce in a mortar1 put in some crumbs of bread soakt with that broth or pottage1 some saffron and beaten cloves2 put all in to the snails1 and give them a warm or #b1 and when you serve them up1 squeeze in the juyce of a lemon1 put in a little vinegar1 and a clove of garlick amongst the herbs1 and beat them in it2 serve them up in a dish with sippets in the bottom of it4 ,this pottage is very nourishing1 and excellent good against a ,consumption4 ,to bake ,snails4 ,being boil'd and scowred1 season them with nutmeg1 pepper1 and salt1 put them into a pie with some marrow1 large mace1 a raw chicken cut in pieces1 some little bits of lard and bacon1 the bones out1 sweet herbs chopped1 slic't lemon1 or orange and butter2 being full1 close it up and bake it1 and liquor it with butter and white-wine4 ,to bake ,frogs4 ,being flayed1 take the hind legs1 cut off the feet1 and season them with nutmeg1 pepper1 and salt1 put them in a pye with some sweet herbs chopped small1 large mace1 slic't lemon1 gooseberries1 grapes1 or barberries1 pieces of skirrets1 artichocks1 potatoes1 or parsnips1 and marrow2 close it up and bake it2 being baked1 liquor it with butter1 and juyce of orange1 or grape-verjuyce4 99 99 99 99 99 99 99 99 99 ,,section ,,xx4 ,to make all manner of ,pottages for ,fish-,days4 ,french ,barley ,pottage4 ,cleanse the barley from dust1 and put it in boiling milk1 being boil'd down1 put in large mace1 cream1 sugar1 and a little salt1 boil it pretty thick1 then serve it in a dish1 scrape sugar on it1 and trim the dish sides4 ,otherways4 ,boil it in fair water1 scum it1 and being almost boil'd1 put to it some saffron1 or disolved yolks of eggs4 ,to make ,gruel ,pottage the best way for service4 ,pick your oatmeal1 and boil it whole on a stewing fire2 being tender boil'd1 strain it through a strainer1 then put it into a clean pipkin with fair boiling water1 make it pretty thick of the strained oatmeal1 and put to it some picked raisins of the sun well washed1 some large mace1 salt1 and a little bundle of sweet herbs1 with a little rose-water and saffron2 set it a stewing on a fire of charcoal1 boil it with sugar till the fruit be well allom'd1 then put to it butter and the yolks of three or four eggs strained4 ,otherways4 ,good herbs and oatmel chopped1 put them into boiling liquor in a pipkin1 pot1 or skillet1 with some salt1 and being boil'd put to it butter4 ,otherways4 ,with a bundle of sweet herbs and oatmeal chopped1 some onions and salt1 seasoned as before with butter4 ,to make ,furmety4 ,take wheat and wet it1 then beat it in a sack with a wash beetle1 being finely hulled and cleansed from the dust and hulls1 boil it over night1 and let it soak on a soft fire all night2 then next morning take as much as will serve the turn1 put it in a pipkin1 pan1 or skillet1 and put it a boiling in cream or milk1 with mace1 salt1 whole cinamon1 and saffron1 or yolks of eggs1 boil it thick and serve it in a clean scowred dish1 scrape on sugar1 and trim the dish4 ,to make ,rice ,pottage4 ,pick the rice and dust it clean1 then wash it1 and boil it in water or milk2 being boil'd down1 put to it some cream1 large mace1 whole cinamon1 salt1 and sugar2 boil it on a soft stewing fire1 and serve it in a fair deep dish1 or a standing silver piece4 ,otherways4 ,boil'd rice strained with almond milk1 and seasoned as the former4 ,milk ,pottage4 ,boil whole oatmel1 being cleanly picked1 boil it in a pipkin or pot1 but first let the water boil2 being well boil'd and tender1 put in milk or cream1 with salt1 and fresh butter1 c4 ,ellicksander ,pottage4 ,chop ellicksanders and oatmeal together1 being picked and washed1 then set on a pipkin with fair water1 and when it boils1 put in your herbs1 oatmeal1 and salt1 boil it on a soft fire1 and make it not too thick1 being almost boil'd put in some butter4 ,pease ,pottage4 ,take green pease being shelled and cleansed1 put them in a pipkin of fair boiling water2 when they be boil'd and tender1 take and strain some of them1 and thicken the rest1 put to them a bundle of sweet herbs1 or sweet herbs chopped1 salt1 and butter2 being through boil'd dish them1 and serve them in a deep clean dish with salt and sippets about them4 ,otherways4 ,put them into a pipkin or skillet of boiling milk or cream1 put to them two or three sprigs of mint1 and salt2 being fine and tender boil'd1 thick them with a little milk and flour4 ,dry or old ,pease ,pottage4 ,take the choicest pease1 7that some call seed way pease7 commonly they be a little worm eaten1 7those are the best boiling pease7 pick and wash them1 and put them in boiling liquor in a pot or pipkin2 being tender boil'd take out some of them1 strain them1 and set them by for your use2 then season the rest with salt1 a bundle of mint and butter1 let them stew leisurely1 and put to them some pepper4 ,strained ,pease ,pottage4 ,take the former strained pease-pottage1 put to them salt1 large mace1 a bundle of sweet herbs1 and some pickled capers2 stew them well together1 then serve them in a deep dish clean scowred1 with thin slices of bread in the bottom1 and graced manchet to garnish it4 ,an excellent stewed ,broth for ,fish-,day4 ,set a boiling some fair water in a pipkin1 then strain some oatmeal and put to it1 with large mace1 whole cinamon1 salt1 a bundle of sweet herbs1 some strained and whole prunes1 and some raisins of the sun2 being well stewed on a soft fire1 and pretty thick1 put in some claret-wine and sugar1 serve it in a clear scowred deep dish or standing piece1 and scrape on sugar4 ,onion ,pottage4 ,fry good store of slic't onions1 then have a pipkin of boiling liquor over the fire1 when the liquor boils put in the fryed onions1 butter and all1 with pepper and salt2 being well stewed together1 serve it on sops of ,french bread or pine-molet4 ,almond ,pottage4 ,take a pound of almond-paste1 and strain it with some new milk2 then have a pottle of cream boiling in a pipkin or skillet1 put in the milk2 and almonds with some mace1 salt1 and sugar2 serve it in a clean dish on sippets of ,french bread1 and scrape on sugar4 ,otherways4 ,strain them with fair water1 and boil them with mace1 salt1 and sugar1 7or none7 add two or three yolks of eggs dissolved1 or saffron2 and serve it as before4 ,almond ,caudle4 ,strain half a pound of almonds being blanched and stamped1 strain them with a pint of good ale1 then boil it with slices of fine manchet1 large mace1 and sugar2 being almost boil'd put in three or four spoonfuls of sack4 ,oatmeal ,caudle4 ,boil ale1 scum it1 and put in strained oatmeal1 mace1 sugar1 and diced bread1 boil it well1 and put in two or three spoonfuls of sack1 white-wine or claret4 ,egg ,caudle4 ,boil ale or beer1 scum it1 and put to it two or three blades of large mace1 some sliced manchet and sugar2 then dissolve four or five yolks of eggs with some sack1 claret or white-wine1 and put it into the rest with a little grated nutmeg2 give it a warm1 and serve it4 ,sugar1 or ,honey ,sops4 ,boil beer or ale1 scum it1 and put to it slices of fine manchet1 large mace1 sugar1 or honey2 sometimes currans1 and boil all well together4 ,to make an ,alebury4 ,boil beer or ale1 scum it1 and put in some mace1 and a bottom of a manchet1 boil it well1 then put in some sugar4 ,buttered ,beer4 ,take beer or ale and boil it1 then scum it1 and put to it some liquorish and anniseeds1 boil them well together2 then have in a clean flaggon or quart pot some yolks of eggs well beaten with some of the foresaid beer1 and some good butter2 strain your butter'd beer1 put it in the flaggon1 and brew it with the butter and eggs4 ,buttered ,beer or ,ale otherways4 ,boil beer or ale and scum it1 then have six eggs1 whites and all1 and beat them in a flaggon or quart pot with the shells1 some butter1 sugar1 and nutmeg1 put them together1 and being well brewed1 drink it when you go to bed4 ,otherways4 ,take three pints of beer or ale1 put five yolks of eggs to it1 strain them together1 and set it in a pewter pot to the fire1 put to it half a pound of sugar1 a penniworth of beaten nutmeg1 as much beaten cloves1 half an ounce of beaten ginger1 and bread it4 ,panado's4 ,boil fair water in a skillet1 put to it grated bread or cakes1 good store of currans1 mace and whole cinamon3 being almost boil'd and indifferent thick1 put in some sack or white wine1 sugar1 some strained yolks of eggs4 ,otherways with slic't bread1 water1 currans1 and mace1 and being well boil'd1 put to it some sugar1 white-wine1 and butter4 ,to make a ,compound ,posset of ,sack1 ,claret1 ,white-,wine1 ,ale1 ,beer1 or ,juyce of ,oranges1 c4 ,take twenty yolks of eggs with a little cream1 strain them1 and set them by2 then have a clean scowred skillet1 and put into it a pottle of good sweet cream1 and a good quantity of whole cinamon1 set it a boiling on a soft charcoal fire1 and stir it continually2 the cream having a good taste of the cinamon1 put in the strained eggs and cream into your skillet1 stir them together1 and give them a warm1 then have some sack in a deep bason or posset-pot1 good store of fine sugar1 and some sliced nutmeg2 the sack and sugar being warm1 take out the cinamon1 and pour your eggs and cream very high in to the bason1 that it may spatter in it1 then strow on loaf sugar4 ,to make a ,posset simple4 ,boil your milk in a clean scowred skillet1 and when it boils take it off1 and warm in the pot1 bowl1 or bason some sack1 claret1 beer1 ale1 or juyce of orange2 pour it into the drink1 but let not your milk be too hot1 for it will make the curd hard1 then sugar it4 ,otherways4 ,beat a good quantity of sorrel1 and strain it with any of the foresaid liquors1 or simply of it self1 then boil some milk in a clean scowred skillet1 being boil'd1 take it off and let it cool1 then put it to your drink1 but not too hot1 for it will make the curd tuff4 ,possets of ,herbs otherways4 ,take a fair scowred skillet1 put in some milk into it1 and some rosemary1 the rosemary being well boil'd in it1 take it out and have some ale or beer in a pot1 put to it the milk and sugar1 7or none47 ,thus of tyme1 carduus1 cammomile1 mint1 or marigold flowers4 ,to make ,french ,puffs4 ,take spinage1 tyme1 parsley1 endive1 savory and marjoram1 chop or mince them small2 then have twenty eggs beaten with the herbs1 that the eggs may be green1 some nutmeg1 ginger1 cinamon1 and salt2 then cut a lemon in slices1 and dip it in batter1 fry it1 and put a spoonful on every slice of lemon1 fry it finely in clarified butter1 and being fryed1 strow on sack1 or claret1 and sugar4 ,soops or butter'd ,meats of ,spinage4 ,take fine young spinage1 pick and wash it clean2 then have a skillet or pan of fair liquor on the fire1 and when it boils1 put in the spinage1 give it a warm or two1 and take it out into a cullender1 let it drain1 then mince it small1 and put it in a pipkin with some slic't dates1 butter1 white-wine1 beaten cinamon1 salt1 sugar1 and some boil'd currans2 stew them well together1 and dish them on sippets finely carved1 and about it hard eggs in halves or quarters1 not too hard boil'd1 and scrape on sugar4 ,soops of ,carrots4 ,being boil'd1 cleanse1 stamp1 and season them in all points as before2 thus also potatoes1 skirrets1 parsnips1 turnips1 ,virginia artichocks1 onions1 or beets1 or fry any of the foresaid roots being boil'd and cleansed1 or peeled1 and floured1 and serve them with beaten butter and sugar4 ,soops of ,artichocks1 ,potatoes1 ,skirrets1 or ,parsnips4 ,being boil'd and cleansed1 put to them yolks of hard eggs1 dates1 mace1 cinamon1 butter1 sugar1 white-wine1 salt1 slic't lemon1 grapes gooseberries1 or barberries2 stew them together whole1 and being finely stewed1 serve them on carved sippets in a clean scowred dish1 and run it over with beaten butter and scraped sugar4 ,to butter ,onions4 ,being peeled1 put them into boiling liquor1 and when they are boil'd1 drain them in a cullender1 and butter them whole with some boil'd currans1 butter1 sugar1 and beaten cinamon1 serve them on fine sippets1 scrape on sugar1 and run them over with beaten butter4 ,otherways4 ,take apples and onions1 mince the onions and slice the apples1 put them in a pot1 but more apples1 than onions1 and bake them with houshold bread1 close up the pot with paste or paper2 when you use them1 butter them with butter1 sugar1 and boil'd currans1 serve them on sippets1 and scrape on sugar and cinamon4 ,buttered ,sparagus4 ,take two hundred of sparagus1 scrape the roots clean and wash them1 then take the heads of an hundred and lay them even1 bind them hard up into a bundle1 and so likewise of the other hundred2 then have a large skillet of fair water1 when it boils put them in1 and boil them up quick with some salt2 being boil'd drain them1 and serve them with beaten butter and salt about the dish1 or butter and vinegar4 ,buttered ,colliflowers4 ,have a skillet of fair water1 and when it boils put in the whole tops of the colliflowers1 the root being cut away1 put some salt to it2 and being fine and tender boiled dish it whole in a dish1 with carved sippets round about it1 and serve it with beaten butter and water1 or juyce of orange and lemon4 ,otherways4 ,put them into boiling milk1 boil them tender1 and put to them a little mace and salt2 being finely boil'd1 serve them on carved sippets1 the yolk of an egg or two1 some boil'd raisins of the sun1 beaten butter1 and sugar4 ,to butter ,quinces4 ,roast or boil them1 then strain them with sugar and cinamon1 put some butter to them1 warm them together1 and serve them on fine carved sippets4 ,to butter ,rice4 ,pick the rice and sift it1 and when the liquor boils1 put it in and scum it1 boil it not too much1 then drain it1 butter it1 and serve it on fine carved sippets1 and scraping sugar only1 or sugar and cinamon4 ,butter wheat1 and ,french barley1 as you do rice1 but hull your wheat and barley1 wet the wheat and beat it in a sack with a wash-beetle1 fan it1 and being clean hulled1 boil it all night on a soft fire very tender4 ,to butter ,gourds1 ,pumpions1 ,cucumbers or ,muskmelons4 ,cut them into pieces1 and pare and cleanse them2 then have a boiling pan of water1 and when it boils put in the pumpions1 c4 with some salt1 being boil'd1 drain them well from the water1 butter them1 and serve them on sippets with pepper4 ,otherways4 ,bake them in an oven1 and take out the seed at the top1 fill them with onions1 slic't apples1 butter1 and salt1 butter them1 and serve them on sippets4 ,otherways4 ,fry them in slices1 being cleans'd peel'd1 either floured or in batter2 being fried1 serve them with beaten butter1 and vinegar1 or beaten butter and juyce of orange1 or butter beaten with a little water1 and served in a clean dish with fryed parsley1 elliksanders1 apples1 slic't onions fryed1 or sweet herbs4 ,to make buttered ,loaves4 ,season a pottle of flour with cloves1 mace1 and pepper1 half a pound of sweet butter melted1 and half a pint of ale-yeast or barm mix't with warm milk from the cow and three or four eggs to temper all together1 make it as soft as manchet paste1 and make it up into little manchets as big as an egg1 cut and prick them1 and put them on a paper1 bake them like manchet1 with the oven open1 they will ask an hours baking2 being baked melt in a great dish a pound of sweet butter1 and put rose-water in it1 draw your loaves1 and pare away the crust then slit them in three toasts1 and put them in melted butter1 turn them over and over in the butter1 then take a warm dish1 and put in the bottom pieces1 and strow on sugar in a good thickness1 then put in the middle pieces1 and sugar them likewise1 then set on the tops and scrape on sugar1 and serve five or six in a dish4 ,if you be not ready to send them in1 set them in the oven again1 and cover them with a paper to keep them from drying4 ,to boil ,french ,beans or ,lupins4 ,first take away the tops of the cods and the strings1 then have a pan or skillet of fair water boiling on the fire1 when it boils put them in with some salt1 and boil them up quick2 being boil'd serve them with beaten butter in a fair scowred dish1 and salt about it4 ,to boil ,garden ,beans4 ,being shelled and cleansed1 put them into boiling liquor with some salt1 boil them up quick1 and being boiled drain away the liquor and butter them1 dish them in a dish like a cross1 and serve them with pepper and salt on the dish side4 ,thus also green pease1 haslers1 broom-buds1 or any kind of pulse4 99 99 99 99 99 99 99 99 99 ,,section ,,xxi4 ,the exactest ,ways for the ,dressing of ,eggs4 ,to make ,omlets divers ,ways4 ,the ,first ,way4 ,break six1 eight1 or ten eggs more or less1 beat them together in a dish1 and put salt to them2 then put some butter a melting in a frying pan1 and fry it more or less1 according to your discretion1 only on one side or bottom4 ,you may sometimes make it green with juyce of spinage and sorrel beat with the eggs1 or serve it with green sauce1 a little vinegar and sugar boil'd together1 and served up on a dish with the ,omlet4 ,the ,second ,way4 ,take twelve eggs1 and put to them some grated white bread finely searsed1 parsley minced very small1 some sugar beaten fine1 and fry it well on both sides4 ,the ,third ,way4 ,fry toasts of manchet1 and put the eggs to them being beaten and seasoned with salt1 and some fryed2 pour the butter and fryed parsley over all4 ,the ,fourth ,way4 ,take three or four pippins1 cut them in round slices1 and fry them with a quarter of a pound of butter1 when the apples are fryed1 pour on them six or seven eggs beaten with a little salt1 and being finely fryed1 dish it on a plate-dish1 or dish1 and strow on sugar4 ,the ,fifth ,way4 ,mix with the eggs pine-kernels1 currans1 and pieces of preserved lemons1 being fried1 roul it up like a pudding1 and sprinkle it with rose-water1 cinamon water1 and strow on fine sugar4 ,the ,sixth ,way4 ,beat the eggs1 and put to them a little cream1 a little grated bread1 a little preserved lemon-peel minced or grated very small1 and use it as the former4 ,the ,seventh ,way4 ,take a quarter of a pound of interlarded bacon1 take it from the rinde1 cut it into dice-work1 fry it1 and being fried1 put in some seven or eight beaten eggs with some salt1 fry them1 and serve them with some grape-verjuyce4 ,the ,eighth ,way4 ,with minced bacon among the eggs fried and beaten together1 or with thin slices of interlarded bacon1 and fryed slices of bread4 ,the ,ninth way4 ,made with eggs and a little cream4 ,the ,tenth ,way4 ,mince herbs small1 as lettice1 bugloss1 or borrage1 sorrel1 and mallows1 put currans to them1 salt1 and nutmeg1 beat all these amongst the herbs1 and fry them with sweet butter1 and serve it with cinamon and sugar1 or fried parsley only2 put the eggs to it in the pan4 ,the ,eleventh ,way4 ,mince some parsley very small being short and fine picked1 beat it amongst the eggs1 and fry it4 ,or fry the parsley being grosly cut1 beat the eggs1 and pour it on4 ,the ,twelfth ,way4 ,mince leeks very small1 beat them with the eggs and some salt1 and fry them4 ,the ,thirteenth ,way4 ,take endive that is very white1 cut it grosly1 fry it with nutmeg1 and put the eggs to it1 or boil it being fried1 and serve it with sugar4 ,the ,fourteenth ,way4 ,slice cheese very thin1 beat it with the eggs1 and a little salt1 then melt some butter in the pan1 and fry it4 ,the ,fifteenth ,way4 ,take six or eight eggs1 beat them with salt1 and make a stuffing1 with some pine kernels1 currans1 sweet herbs1 some minced fresh fish1 or some of the milts of carps that have been fried or boiled in good liquor1 and some mushrooms half boiled and sliced2 mingle all together with some yolks or whites of eggs raw1 and fill up great cucumbers therewith being cored1 fill them up with the foresaid farsing1 pare them1 and bake them in a dish1 or stew them between two deep basons or deep dishes2 put some butter to them1 some strong broth of fish1 or fair water1 some verjuyce or vinegar1 and some grated nutmeg1 and serve them on a dish with sippets4 ,the ,sixteenth ,way1 according to the ,turkish ,mode4 ,take the flesh of a hinder part of a hare1 or any other venison and mince it small with a little fat bacon1 some pistaches or pine-apple kernels1 almonds1 ,spanish or hazle nuts peeled1 ,spanish chesnuts or ,french chesnuts roasted and peeled1 or some crusts of bread cut in slices1 and rosted like unto chesnuts2 season this minced stuff with salt1 spices1 and some sweet herbs2 if the flesh be raw1 add thereunto butter and marrow1 or good sweet suet minced small and melted in a skillet1 pour it into the seasoned meat that is minced1 and fry it1 then melt some butter in a skillet or pan1 and make an omlet thereof2 when it is half fried1 put to the minced meat1 and take the omlet out of the frying-pan with a skimmer1 break it not1 and put it in a dish that the minced meat may appear uppermost1 put some gravy on the minced meat1 and some grated nutmeg1 stick some sippets of fryed manchet on it1 and slices of lemon4 ,roast meat is the best for this purpose4 ,the ,seventeenth ,way4 ,take the kidneys of a loin of veal after it hath been well roasted1 mince it together with its fat1 and season it with salt1 spices1 and some time1 or other sweet herbs1 add thereunto some fried bread1 some boil'd mushrooms or some pistaches1 make an omlet1 and being half fried1 put the minced meat on it4 ,fry them well together1 and serve it up with some grated nutmeg and sugar4 ,the ,eighteenth ,way4 ,take a carp or some other fish1 bone it very well1 and add to it some milts of carps1 season them with pepper and salt1 or with other spices2 add some mushrooms1 and mince them all together1 put to them some apple-kernels1 some currans1 and preserved lemons in pieces shred very small3 fry them in a frying-pan or tart-pan1 with some butter1 and being fryed make an omlet4 ,being half fried1 put the fried fish on it1 and dish them on a plate1 rowl it round1 cut it at both ends1 and spread them abroad1 grate some sugar on it1 and sprinkle on rose-water4 ,the ,nineteenth ,way4 ,mince all kind of sweet herbs1 and the yolks of hard eggs together1 some currans1 and some mushrooms half boil'd1 being all minced cover them over1 fry them as the former1 and strow sugar and cinamon on it4 ,the ,twentieth ,way4 ,take young and tender sparagus1 break or cut them in small pieces1 and half fry them brown in butter1 put into them eggs beaten with salt1 and thus make your omlet4 ,or boil them in water and salt1 then fry them in sweet butter1 put the eggs to them1 and make an omlet1 dish it1 and put a drop or two of vinegar1 or verjuyce on it4 ,sometimes take mushrooms1 being stewed make an omlet1 and sprinkle it with the broth of the mushrooms1 and grated nutmeg4 ,the one and ,twentieth ,way4 ,slice some apples and onions1 fry them1 but not too much1 and beat some six or eight eggs with some salt1 put them to the apples and onions1 and make an omlet1 being fried1 make sauce with vinegar or grape-verjuyce1 butter1 sugar1 and mustard4 ,to dress hard ,eggs divers ways4 ,the ,first ,way4 ,put some butter into a dish1 with some vinegar or verjuyce1 and salt2 the butter being melted1 put in two or three yolks of hard eggs1 dissolve them on the butter and verjuice for the sauce2 then have hard eggs1 part them in halves or quarters1 lay them in the sauce1 and grate some nutmeg over them1 or the crust of white-bread4 ,the ,second ,way4 ,fry some parsley1 some minced leeks1 and young onions1 when you have fried them pour them into a dish1 season them with salt and pepper1 and put to them hard eggs cut in halves1 put some mustard to them1 and dish the eggs1 mix the sauce well together1 and pour it hot on the eggs4 ,the ,third ,way4 ,the eggs being boil'd hard1 cut them in two1 or fry them in butter with flour and milk or wine2 being fried1 put them in a dish1 put to them salt1 vinegar1 and juyce of lemon1 make a sweet sauce for it with some sugar1 juyce of lemon1 and beaten cinamon4 ,the ,fourth ,way4 ,cut hard eggs in twain1 and season them with a white sauce made in a frying-pan with the yolks of raw eggs2 verjuyce and white-wine dissolved together1 and some salt1 a few spices1 and some sweet herbs1 and pour this sauce over the eggs4 ,the ,fifth ,way in the ,portugal ,fashion4 ,fry some parsley small minced1 some onions or leeks in fresh butter1 being half fried1 put into them hard eggs cut into rounds1 a handful of mushrooms well picked1 washed and slic't1 and salt1 fry all together1 and being almost fried1 put some vinegar to them1 dish them1 and grate nutmeg on them1 sippet them1 and on the sippets slic't lemons4 ,the ,sixth ,way4 ,take sweet herbs1 as purslain1 lettice1 borrage1 sorrel1 parsley1 chervil tyme1 being well picked and washed mince them very small1 and season them with cloves1 pepper1 salt1 minced mushrooms1 and some grated cheese1 put to them some grated nutmeg1 crusts of manchet1 some currans1 pine-kernels1 and yolks of hard eggs in quarters1 mingle all together1 fill the whites1 and stew them in a dish1 strow over the stuff being fryed with some butter1 pour the fried farce over the whites being dished1 and grate some nutmeg1 and crusts of manchet4 ,or fry sorrel1 and put it over the eggs4 ,to butter a ,dish of ,eggs4 ,take twenty eggs more or less1 whites and yolks as you please1 break them into a silver dish1 with some salt1 and set them on a quick charcoal fire1 stir them with a silver spoon1 and being finely buttered put to them the juyce of three or four oranges1 sugar1 grated nutmeg1 and sometimes beaten cinamon1 being thus drest1 strain them at the first1 or afterward being buttered4 ,to make a ,bisk of ,eggs4 ,take a good big dish1 lay a lay of slices of cheese between two lays of toasted cheat bread1 put on them some clear mutton broth1 green or dry pease broth1 or any other clear pottage that is seasoned with butter and salt1 cast on some chopped parsley grosly minced1 and upon that some poached eggs4 ,or dress this dish whole or in pieces1 lay between some carps1 milts fried1 boil'd1 or stewed1 as you do oysters1 stewed and fried gudgeons1 smelts1 or oysters1 some fried and stewed capers1 mushrooms1 and such like junkets4 ,sometimes you may use currans1 boil'd or stewed prunes1 and put to the foresaid mixture1 with some whole cloves1 nutmegs1 mace1 ginger1 some white-wine1 verjuyce1 or green sauce1 some grated nutmeg over all1 and some carved lemon4 ,eggs in ,moon shine4 ,break them in a dish upon some butter and oyl melted or cold1 strow on them a little salt1 and set them on a chafing dish of coals make not the yolks too hard1 and in the doing cover them1 and make a sauce for them of an onion cut into round slices1 and fried in sweet oyl or butter1 then put to them verjuyce1 grated nutmeg1 a little salt1 and so serve them4 ,eggs in ,moon shine otherways4 ,take the best oyl you can get1 and set it over the fire on a silver dish1 being very hot1 break in the eggs1 and before the yolks of the eggs do become very hard1 take them up and dish them in a clean dish2 then make the sauce of fryed onions in round slices1 fryed in oyl or sweet butter1 salt1 and some grated nutmeg4 ,otherways4 ,make a sirrup of rose-water1 sugar1 sack1 or white-wine1 make it in a dish and break the yolks of the eggs as whole as you can1 put them in the boiling sirrup with some ambergriece1 turn them and keep them one from the other1 make them hard1 and serve them in a little dish with sugar and cinamon4 ,otherways4 ,take a quarter of a pound of good fresh butter1 balm it on the bottom of a fine clean dish1 then break some eight or ten eggs upon it1 sprinkle them with a little salt1 and set them on a soft fire till the whites and yolks be pretty clear and stiff1 but not too hard1 serve them hot1 and put on them the juyce of oranges and lemons4 ,or before you break them put to the butter sprigs of rosemary1 juyce of orange1 and sugar2 being baked on the embers1 serve them with sugar and beaten cinamon1 and in place of orange1 verjuyce4 ,eggs otherways4 ,fry them whole in clarified butter with sprigs of rosemary under1 fry them not too hard1 and serve them with fried parsley on them1 vinegar1 butter1 and pepper4 ,to dress ,eggs in the ,spanish ,fashion1 called1 wivos me quidos4 ,take twenty eggs fresh and new and strain them with a quarter of a pint of sack1 claret1 or white-wine1 a quarter of sugar1 some grated nutmeg1 and salt2 beat them together with the juyce of an orange1 and put to them a little musk 7or none7 set them over the fire1 and stir them continually till they be a little thick1 7but not too much7 serve them with scraping sugar being put in a clean warm dish1 on fine toasts of manchet soaked in juyce of orange and sugar1 or in claret1 sugar1 or white-wine1 and shake the eggs with orange1 comfits1 or muskedines red and white4 ,to dress ,eggs in the ,portugal ,fashion4 ,strain the yolks of twenty eggs1 and beat them very well in a dish1 put to them some musk and rose-water made of fine sugar1 boil'd thick in a clean skillet1 put in the eggs1 and stew them on a soft fire2 being finely stewed1 dish them on a ,french plate in a clean dish1 scrape on sugar1 and trim the dish with your finger4 ,otherways4 ,take twenty yolks of eggs1 or as many whites1 put them severally into two dishes1 take out the cocks tread1 and beat them severally the space of an hour2 then have a sirrup made in two several skillets1 with half a pound a piece of double refined sugar1 and a little musk and ambergriece bound up close in a fine rag1 set them a stewing on a soft fire till they be enough on both sides1 then dish them on a silver plate1 and shake them with preserved pistaches1 muskedines white and red1 and green citron slic't4 ,put into the whites the juyce of spinage to make them green4 ,to dress ,eggs called in ,french ,a-la-,hugenotte1 or1 the ,protestant-way4 ,break twenty eggs1 beat them together1 and put to them the pure gravy of a leg of mutton or the gravy of roast beef1 stir and beat them well together over a chafing-dish of coals with a little salt1 add to them also juyce of orange and lemon1 or grape verjuyce2 then put in some mushrooms well boil'd and seasoned4 ,observe as soon as your eggs are well mixed with the gravy and the other ingredients1 then take them off from the fire1 keeping them covered a while1 then serve them with some grated nutmeg over them4 ,sometimes to make them the more pleasing and toothsome1 strow some powdered ambergriece1 and fine loaf sugar scraped into them1 and so serve them4 ,to dress ,eggs in ,fashion of a ,tansie4 ,take twenty yolks of eggs1 and strain them on flesh days with about half a pint of gravy1 on fish days with cream and milk1 and salt1 and four mackerooms small grated1 as much bisket1 some rose-water1 a little sack or claret1 and a quarter of a pound of sugar1 put these things to them with a piece of butter as big as a walnut1 and set them on a chafing-dish with some preserved citron or lemon grated1 or cut into small pieces or little bits and some pounded pistaches2 being well buttered dish it on a plate1 and brown it with a hot fire-shovel1 strow on fine sugar1 and stick it with preserved lemon-peel in thin slices4 ,eggs and almonds4 ,take twenty eggs and strain them with half a pound of almond-paste1 and almost half a pint of sack1 sugar1 nutmeg1 and rose-water1 set them on the fire1 and when they be enough1 dish them on a hot dish without toast1 stick them with blanched and slic't almond1 and wafers1 scrape on fine sugar1 and trim the dish with your finger4 ,to broil ,eggs4 ,take an oven peel1 heat it red hot1 and blow off the dust1 break the eggs on it1 and put them into a hot oven1 or brown them on the top with a red hot fire shovel2 being finely broil'd1 put them into a clean dish1 with some gravy1 a little grated nutmeg1 and elder vinegar2 or pepper1 vinegar1 juyce of orange1 and grated nutmeg on them4 ,to dress poached ,eggs4 ,take a dozen of new laid eggs1 and the meat of #d or five partridges or any roast poultrey1 mince it as small as you can1 and season it with a few beaten cloves1 mace1 and nutmeg1 put them into a silver dish with a ladle full or #b of pure mutton gravy1 and #b or three anchoves dissolved1 then set it a stewing on a chafing dish of coals2 being half stewed1 as it boils put in the eggs one by one1 and as you break them1 put by most of the whites1 and with one end of your egg shell put in the yolks round in order amongst the meat1 let them stew till the eggs be enough1 then put in a little grated nutmeg1 and the juice of a couple of oranges1 put not in the seeds1 wipe the dish1 and garnish it with four or five whole onions boiled and broil'd4 ,otherways4 ,the eggs being poached1 put them into a dish1 strow salt on them1 and grate on cheese which will give them a good relish4 ,otherways4 ,being poached and dished1 strow on them a little salt1 scrape on sugar1 and sprinkle them with rose-water1 verjuyce1 juyce of lemon1 or orange1 a little cinamon water1 or fine beaten cinamon4 ,otherways to poach ,eggs4 ,take as many as you please1 break them into a dish and put to them some sweet butter1 being melted1 some salt1 sugar1 and a little grated nutmeg1 give them a cullet in the dish1 c4 ,otherways4 ,poach them1 and put green sauce to them1 let them stand a while upon the fire1 then season them with salt1 and a little grated nutmeg4 ,or make a sauce with beaten butter1 and juyce of grapes mixt with ipocras1 pour it on the eggs1 and scrape on sugar4 ,otherways4 ,poach them either in water1 milk1 wine1 sack1 or clear verjuyce1 and serve them with vinegar in saucers4 ,or make broth for them1 and serve them on fine carved sippets1 make the broth with washed currans1 large mace1 fair water1 butter1 white wine1 and sugar1 vinegar1 juyce of orange1 and whole cinamon2 being dished run them over with beaten butter1 the slices of an orange1 and fine scraped sugar4 ,or make sauce with beaten almonds1 strained with verjuyce1 sugar beaten1 butter1 and large mace1 boiled and dished as the former4 ,or almond milk and sugar4 ,a grand farc't ,dish of ,eggs4 ,take twenty hard eggs1 being blanched1 part them in halves long ways1 take out the yolks and save the whites1 mince the yolks1 or stamp them amongst some march pane paste1 a few sweet herbs chopt small1 mingled amongst sugar1 cinamon1 and some currans well washed1 fill again the whites with this farcing1 and set them by4 ,then have candied oranges or lemons1 filled with march-pane paste1 and sugar1 and set them by also4 ,then have the tops of boil'd sparagus1 mix them with a batter made of flour1 salt1 and fair water1 set them by4 ,next boil'd chesnuts and pistaches1 and set them by4 ,then have skirrets boil'd1 peeled1 and laid in batter4 ,then have prawns boil'd and picked1 and set by in batter also1 oysters parboil'd and cockles1 eels cut in pieces being flayed1 and yolks of hard eggs4 ,next have green quodling stuff1 mixt with bisket bread and eggs1 fry them in little cakes1 and set them by also4 ,then have artichocks and potatoes ready to fry in batter1 being boil'd and cleansed also4 ,then have balls of parmisan1 as big as a walnut1 made up and dipped in batter1 and some balls of almond paste4 ,these aforesaid being finely fryed in clarified butter1 and muskefied1 mix them in a great charger one amongst another1 and make a sauce of strained grape verjuyce1 or white-wine1 yolks of eggs1 cream1 beaten butter1 cinamon and sugar1 set them in an oven to warm2 the sauce being boil'd up1 pour it over all1 and set it again in the oven1 ice it with fine sugar1 and so serve it4 ,otherways4 ,boil ten eggs hard1 and part them in halves long ways1 take out the yolks1 mince them1 and put to them some sweet herbs minc'd small1 some boil'd currans1 salt1 sugar1 cinamon1 the yolks of two or three raw eggs1 and some almond paste1 7or none7 mix all together1 and fill again the whites1 then lay them in a dish on some butter with the yolks downwards1 or in a patty-pan1 bake them1 and make sauce of verjuyce sugar1 strained with the yolk of an egg and cinamon1 give it a walm1 and put to it some beaten butter2 being dished1 serve them with fine carved sippets1 slic't orange1 and sugar4 ,to make a great compound ,egg1 as big as twenty ,eggs4 ,take twenty eggs1 part the whites from the yolks1 and strain the whites by them selves1 and the yolks by themselves2 then have two bladders1 boil the yolks in one bladder1 fast bound up as round as a ball1 being boil'd hard1 put it in another bladder1 and the whites round about it1 bind it up round like the former1 and being boil'd it will be a perfect egg4 ,this serves for grand sallets4 ,or you may add to these yolks of eggs1 musk1 and ambergriece1 candied pistaches1 grated bisket-bread1 and sugar1 and to the whites1 almond-paste1 musk1 juyce of oranges1 and beaten ginger1 and serve it with butter1 almond milk1 sugar1 and juyce of oranges4 ,to butter ,eggs upon toasts4 ,take twenty eggs1 beat them in a dish with some salt and put butter to them2 then have two large rouls or fine manchets1 cut them into toasts1 toast them against the fire with a pound of fine sweet butter2 being finely buttered1 lay the toasts in a fair clean scowred dish1 put the eggs on the toasts1 and garnish the dish with pepper and salt4 ,otherways1 half boil them in the shells1 then butter them1 and serve them on toasts1 or toasts about them4 ,to these eggs sometimes use musk and ambergriece1 and no pepper4 ,otherways4 ,take twenty eggs1 and strain them whites and all with a little salt2 then have a skillet with a pound of clarified butter1 warm on the fire1 then fry a good thick toast of fine manchet as round as the skillet1 and an inch thick1 the toast being finely fryed1 put the eggs on it into the skillet1 to fry on the manchet1 but not too hard2 being finely fried put it on a trencher-plate with the eggs uppermost1 and salt about the dish4 ,an excellent way to butter ,eggs4 ,take twenty yolks of new laid or fresh eggs1 put them into a dish with as many spoonfuls of jelly1 or mutton gravy without fat1 put to it a quarter of a pound of sugar1 #b ounces of preserved lemon-peel either grated or cut into thin slices or very little bits1 with some salt1 and four spoonfuls of rose-water1 stir them together on the coals1 and being butter'd dish them1 put some musk on them with some fine sugar2 you may as well eat these eggs cold as hot1 with a little cinamon-water1 or without4 ,otherways4 ,dress them with claret1 white-wine1 sack1 or juyce of oranges1 nutmeg1 fine sugar1 a little salt1 beat them well together in a fine clean dish1 with carved sippets1 and candied pistaches stuck in them4 ,eggs buttered in the ,polonian fashion4 ,take twelve eggs1 and beat them in a dish1 then have steeped bread in gravy or broth1 beat them together in a mortar1 with some salt1 and put it to the eggs1 then put a little preserv'd lemon peel into it1 either small shred or cut into slices1 put some butter into it1 butter them as the former1 and serve them on fine sippets4 ,or with cream1 eggs1 salt1 preserved lemon-peels grated or in slices4 ,or grated cheese in buttered eggs and salt4 ,otherways4 ,boil herbs1 as spinage1 sage1 sweet marjoram1 and endive1 butter the eggs amongst them with some salt1 and grated nutmeg4 ,or dress them with sugar1 orange juyce1 salt1 beaten cinamon1 and grated nutmeg1 strain the eggs with the juyce of oranges1 and let the juyce serve instead of butter2 being well soaked1 put some more juyce over them and sugar4 ,to make minced ,pies of ,eggs according to these forms4 ,boil them hard1 then mince them and mix them with cinamon1 raw currans1 carraway-seed1 sugar1 and dates1 minced lemon peel1 verjuyce1 rose-water1 butter1 and salt2 fill your pie or pies1 close them1 and bake them1 being baked1 liquor them with white-wine1 butter1 and sugar1 and ice them4 ,eggs or ,quelque shose4 ,break forty eggs1 and beat them together with some salt1 fry them at four times1 half1 or but of one side2 before you take them out of the pan1 make a composition or compound of hard eggs1 and sweet herbs minced1 some boil'd currans1 beaten cinamon1 almond-paste1 sugar1 and juyce of orange1 strow all over these omlets1 roul them up like a wafer1 and so of the rest1 put them in a dish with some white-wine1 sugar1 and juyce of lemon2 then warm and ice them in an oven1 with beaten butter and fine sugar4 ,otherways4 ,set on a skillet1 either full of milk1 wine1 water1 verjuyce1 or sack1 make the liquor boil1 then have twenty eggs beaten together with salt1 and some sweet herbs chopped1 run them through a cullender into the boiling liquor1 or put them in by spoonfuls or all together2 being not too hard boil'd1 take them up and dish them with beaten butter1 juice of orange1 lemon1 or grape-verjuyce1 and beaten butter4 ,blanch ,manchet in a frying-,pan4 ,take six eggs1 a quart of cream1 a penny manchet grated1 nutmeg grated1 two spoonfuls of rose-water1 and #b ounces of sugar1 beat it up like a pudding1 and fry it as you fry a tansie2 being fryed turn it out on a plate1 quarter it1 and put on the juyce of an orange and sugar4 ,quelque shose otherways4 ,take ten eggs1 and beat them in a dish with a penny manchet grated1 a pint of cream1 some beaten cloves mace1 boil'd currans1 some rose-water1 salt1 and sugar2 beat all together1 and fry it either in a whole form of a tansie1 or by spoonfuls in little cakes1 being finely fried1 serve them on a plate with juyce of orange and scraping sugar4 ,other ,fricase or ,quelque shose4 ,take twenty eggs1 and strain them with a quart of cream1 some nutmeg1 salt1 rose-water1 and a little sugar1 then have sweet butter in a clean frying-pan1 and put in some pieces of pippins cut as thick as a half crown piece round the apple being cored2 when they are finely fried1 put in half the eggs1 fry them a little1 and then pour on the rest or other half1 fry it at two times1 stir the last1 dish the first on a plate1 and put the other on it with juyce of orange and sugar4 ,other ,fricase of ,eggs4 ,beat a dozen of eggs with cream1 sugar1 nutmeg1 mace1 and rose-water1 then have two or three pippins or other good apples1 cut in round slices through core and all1 put them in a frying-pan1 and fry them with sweet butter2 when they be enough1 take them up and fry half the eggs and cream in other fresh butter1 stir it like a tansie1 and being enough put it out into a dish1 put in the other half of the eggs and cream1 lay the apples round the pan1 and the other eggs fried before1 uppermost2 being finely fried1 dish it on a plate1 and put to it the juyce of an orange and sugar4 99 99 99 99 99 99 99 99 99 ,,section ,,xxii4 ,the best ,ways for the ,dressing of ,artichocks4 ,to stew ,artichocks4 ,the artichocks being boil'd1 take out the core1 and take off all the leaves1 cut the bottoms into quarters splitting them in the middle2 then have a flat stewing-pan or dish with manchet toasts in it1 lay the artichocks on them1 then the marrow of two bones1 five or six large maces1 half a pound of preserved plumbs1 with the sirrup1 verjuyce1 and sugar2 if the sirrup do not make them sweet enough1 let all these stew together #b hours1 if you stew them in a dish1 serve them up in it1 not stirring them1 only laying on some preserves which are fresh1 as barberries1 and such like1 sippet it1 and serve it up4 ,instead of preserved1 if you have none1 stew ordinary plumbs which will be cheaper1 and do nigh as well4 ,to fry ,artichocks4 ,boil and sever all from the bottoms1 then slice them in the midst1 quarter them1 dip them in batter1 and fry them in butter4 ,for the sauce take verjuyce1 butter1 and sugar1 with the juyce of an orange1 lay marrow on them1 garnish them with oranges1 and serve them up4 ,to fry young ,artichocks otherways4 ,take young artichocks or suckets1 pare off all the outside as you pare an apple1 and boil them tender1 then take them up1 and split them through the midst1 do not take out the core1 but lay the split side downward on a dry cloth to drain out the water2 then mix a little flour with two or three yolks of eggs1 beaten ginger1 nutmeg verjuyce1 make it into batter and roul them well in it1 then get some clarified butter1 make it hot and fry them in it till they be brown4 ,make sauce with yolks of eggs1 verjuyce or white-wine1 cinamon1 ginger1 sugar1 and a good piece of butter1 keep it stirring upon the fire till it be thick1 then dish them on white-bread toasts1 put the caudle on them1 and serve them up4 99 99 99 99 99 99 99 99 99 ,,section ,,xxiii4 ,shewing the best way of making ,diet for the ,sick4 ,to make a ,broth for a ,sick body4 ,take a leg of veal1 and set it a boiling in a gallon of fair water1 scum it clean1 and when you have so done put in three quarters of a pound of currans1 half a pound of prunes1 a handful of borrage1 as much mint1 and as much harts-tongue2 let them seeth together till all the strength be sodden out of the flesh1 then strain it as clean as you can4 ,if you think the party be in any heat1 put in violet leaves and succory4 ,to stew a ,cock against a ,consumption4 ,cut him in six pieces1 and wash him clean1 then take prunes1 currans1 dates1 raisins1 sugar1 three or four leaves of gold1 cinamon1 ginger1 nutmeg1 and some maiden hair1 cut very small2 put all these foresaid things into a flaggon with a pint of muskadine1 and boil them in a great brass pot of half a bushel2 stop the mouth of the flaggon with a piece of paste1 and let it boil the space of twelve hours2 being well stewed1 strain the liquor1 and give it to the party to drink cold1 two or three spoonfuls in the morning fasting1 and it shall help him4 ,this is an approved ,medicine4 ,otherways4 ,take a good fleshy cock1 draw him and cut him to pieces1 wash away the blood clean1 and take away the lights that lie at his back1 wash it in white-wine1 and no water1 then put the pieces in a flaggon1 and put to it two or three blades of large mace1 a leaf of gold1 ambergriece1 some dates1 and raisins of the ,sun2 close up the flaggon with a piece of paste1 and set it in a pot a boiling six hours2 keep the pot filled up continually1 with hot water2 being boil'd strain it1 and when it is cold give of it to the weak party the bigness of a hazelnut4 ,stewed ,pullets against a ,consumption4 ,take two pullets being finely cleansed1 cut them to pieces1 and put them in a narrow mouthed pitcher pot well glazed1 stop the mouth of it with a piece of paste and set it a boiling in a good deep brass pot or vessel of water1 boil it eight hours1 keep it continually boiling1 and still filled up with warm water2 being well stewed1 strain it1 and blow off the fat2 when you give it to the party1 give it warm with the yolk of an egg1 dissolved with the juyce of an orange4 ,to distill a ,pig good against a ,consumption4 ,take a pig1 flay it and cast away the guts2 then take the liver1 lungs1 and all the entrails1 and wipe all with a clean cloth2 then put it into a ,still with a pound of dates1 the stones taken out1 and sliced into thin slices1 a pound of sugar1 and an ounce of large mace4 ,if the party be hot in the stomach1 then take these cool herbs1 as violet leaves1 strawberry leaves1 and half a handful of bugloss1 still them with a soft fire as you do roses1 and let the party take of it every morning and evening in any drink or broth he pleases4 ,you may sometimes add raisins and cloves4 ,to make ,broth good against a ,consumption4 ,take a cock and a knuckle of veal1 being well soaked from the blood1 boil them in an earthen pipkin of five quarts1 with raisins of the sun1 a few prunes1 succory1 lang de-beef roots1 fennil roots1 parsley1 a little anniseed1 a pint of white-wine1 hyssop1 violet leaves1 strawberry-leaves1 bind all the foresaid roots1 and herbs1 a little quantity of each in a bundle1 boil it leisurely1 scum it1 and when it is boil'd strain it through a strainer of strong canvas1 when you use it1 drink it as often as you please blood-warm4 ,sometimes in the broth1 or of any of the meats aforesaid1 use mace1 raisins of the sun1 a little balm1 endive1 fennel and parsley roots4 ,sometimes sorrel1 violet leaves1 spinage1 endive1 succory1 sage1 a little hyssop1 raisins of the sun1 prunes1 a little saffron1 and the yolk of an egg1 strained with verjuyce or white-wine4 ,otherways4 ,fennil-roots1 colts foot1 agrimony1 betony1 large mace1 white sander slic't in thin slices the weight of six pence1 made with a chicken and a crust of manchet1 take it morning and evening4 ,otherways4 ,violet leaves1 wild tansie1 succory-roots1 large mace1 raisins1 and damask prunes boil'd with a chicken and a crust of bread4 ,sometimes broth made of a chop of mutton1 veal1 or chicken1 ,french barley1 raisins1 currans1 capers1 succory root1 parsley roots1 fennil-roots1 balm1 borrage1 bugloss1 endive1 tamarisk1 harts-horn1 ivory1 yellow sanders1 and fumitory1 put to these all 7or some7 in a moderate quantity4 ,otherways1 a sprig of rosemary1 violet-leaves1 tyme1 mace1 succory1 raisins1 and a crust of bread4 ,to make a ,paste for a ,consumption4 ,take the brawn of a roasted capon1 the brawn of two partridges1 two rails1 two quails1 and twelve sparrows all roasted2 take the brawns from the bones1 and beat them in a stone mortar with two ounces1 of the pith of roast veal1 a quarter of a pound of pistaches1 half a dram of ambergriece1 a grain of musk1 and a pound of white sugar-candy beaten fine2 beat all these in a mortar to a perfect paste1 now and then putting in a spoonful of goats milk1 also two or three grains of bezoar2 when you have beaten all to a perfect paste1 make it into little round cakes1 and bake them on a sheet of white paper4 ,to make a ,jelly for a ,consumption of the ,lungs4 ,take half a pound of ising glass1 as much harts-horn1 an ounce of cinamon1 an ounce of nutmegs1 a few cloves1 a pound of sugar1 a stick of liquoras1 four blades of large mace1 a pound of prunes1 an ounce of ginger1 a little red sanders1 and as much rubarb as will lie on a six pence1 boil the foresaid in a gallon of water1 and a pint of claret till a pint be wasted or boil'd away1 boil them on a soft fire close covered1 and slice all your spices very thin4 ,an excellent ,water for a ,consumption4 ,take a pint of new milk1 and a pint of good red wine1 the yolks of twenty four new laid eggs raw1 and dissolved in the foresaid liquors2 then have as much fine slic't manchet as will drink up all this liquor1 put it into a fair rose-still with a soft fire1 and being distilled1 take this water in all drinks and pottages the sick party shall eat1 or the quantity of a spoonful at a draught in beer1 in one month it will recover any ,consumption4 ,other drink for a ,consumption4 ,take a gallon of running water of ale measure1 put to it an ounce of cinamon1 an ounce of cloves1 an ounce of mace1 and a dram of acter-roots1 boil this liquor till it come to three quarts1 and let the party daily drink of it till he mends4 ,to make an excellent ,broth or ,drink for a ,sick ,body4 ,take a good fleshy capon1 take the flesh from the bones1 or chop it in pieces very small1 and not wash it2 then put them in a rose still with slics of lemon-peel1 wood-sorrel1 or other herbs according to the ,physitians direction2 being distilled1 give it to the weak party to drink4 ,or soak them in malmsey and some capon broth before you distill them4 ,to make a strong ,broth for a ,sick ,party4 ,roast a leg of mutton1 save the gravy1 and being roasted prick it1 and press out the gravy with a wooden press2 put all the gravy into a silver porrenger or piece1 with the juyce of an orange and sugar1 warm it on the coals1 and give it the weak party4 ,thus you may do a roast or boil'd capon1 partridge1 pheasant1 or chicken1 take the flesh from the bones1 and stamp it in a stone or wooden mortar1 with some crumbs of fine manchet1 strained with capon broth1 or without bread1 and put the yolk of an egg1 juyce of orange1 lemon1 or grape verjuyce and sugar4 ,to make ,china ,broth4 ,take an ounce of ,china thin slic't1 put it in a pipkin of fair water1 with a little veal or chicken1 stopped close in pipkin1 let it stand #d and twenty hours on the embers but not boil2 then put to it colts foot1 scabious-maiden-hair1 violet leaves half a handful1 candied eringo1 and #b or #c marsh mallows1 boil them on a soft fire till the third part be wasted1 then put in a crust of manchet1 a little mace1 a few raisins of the sun stoned1 and let it boil a while longer4 ,take of this broth every morning half a pint for a month1 then leave it a month1 use it again4 ,china ,broth otherways4 ,take #b ounces of ,china root thin sliced1 and half an ounce of long pepper bruised2 then take of balm1 tyme1 sage1 marjoram1 nepe1 and smalk1 of each two slices1 clary1 a hanful of cowslips1 a pint of cowslip water1 and #c blades of mace2 put all into a new and well glazed pipkin of #d quarts1 as much fair water as will fill the pipkin1 close it up with paste and let it on the embers to warm1 but not to boil2 let it stand thus soaking #d and twenty hours2 then take it off1 and put to it a good big cock chickens1 calves foot1 a knuckle of mutton1 and a little salt2 stew all with a gentle fire to a pottle1 scum it very clean being boil'd strain the clearest from the dregs drink of it every morning half a pint blood-warm4 ,to make ,almond ,milk against a hot ,disease4 ,boil half a pound of ,french barley in #c several waters1 keep the last water to make your milk of1 then stamp half a pound of almonds with a little of the same water to keep them from oyling2 being finely beaten1 strain it whith the rest of the barley water1 put some hard sugar to it1 boil it a little1 and give it the party warm4 ,an excellent ,restorative for a weak back4 ,take clary1 dates1 the pith of an oxe1 and chop them together1 put some cream to them1 eggs1 grated bread1 and a little white saunders1 temper them all well together fry them1 and eat it in the morning fasting4 ,otherways1 take the leaves of clary and nepe1 fry them with yolks of eggs1 and eat them to break fast4 99 99 99 99 99 99 99 99 99 ,,section ,,xxiv4 ,excellent ,ways for ,feeding of ,poultrey4 ,to feed ,chickens4 ,if you will have fat crammed chickens1 coop them up when the dam hath forsaken them1 the best cramming for them is wheat-meal and milk made into dough the crams steeped in milk1 and so thrust down their throats2 but in any case let the crams be small and well wet1 for fear you choak them4 ,fourteen days will feed a chicken sufficiently4 ,to feed ,capons4 ,either at the barn doors with scraps of corn and chavings of pulse1 or else in pens in the house1 by cramming them1 which is the most dainty4 ,the best way to cram a capon 7setting all strange inventions apart7 is to take barley meal1 reasonably sifted1 and mixing it with new milk1 make it into good stiff dough2 than make it into long crams thickest in the middle1 small at both ends1 then wetting them in luke-warm milk1 giue the capon a full gorge thereof three times a day morning noon1 and night1 and he will in a fortnight or three weeks be as fat as any man need to eat4 ,the ordering of ,goslings4 ,after they are hatched you shall keep them in the house ten or twelve days1 and feed them with curds1 scalded chippins1 or barley meal in milk knodden and broken1 also ground malt is exceeding good1 or any bran that is scalded in water1 milk1 or tappings of drink4 ,after they have got a little strength1 you may let them go abroad with a keeper five or six hours in a day1 and let the dam at her leisure entice them into the water2 then bring them in1 and put them up1 and thus order them till they be able to defend themselves from vermine4 ,after a gosling is a month or six weeks old you may put it up to feed for a green goose1 it will be perfectly fed in another month following2 and to feed them1 there is no better meat then skeg oats boil'd1 and given plenty thereof thrice a day1 morning1 noon1 and night1 with good store of milk1 or milk and water mixt together to drink4 ,for fatting of elder ,geese4 ,for elder geese which are five or six months old1 having been in the stubble fields after harvest1 and got into good flesh1 you shall then choose out such geese as you would feed1 and put them in several ,pens which are close and dark1 and there feed them thrice a day with good store of oats1 or spelted beans1 and give them to drink water and barly meal mixt together1 which must evermore stand before them4 ,this will in three weeks feed a goose so fat as is needfull4 ,the fatting of ,ducklings4 ,you may make them fat in three weeks giving them any kind of pulse or grain1 and good store of water4 ,fatting of ,swans and ,cygnets4 ,for ,swans and their feeding1 where they build their nests1 you shall suffer them to remain undisturbed1 and it will be sufficient because they can better order themselves in that business than any man4 ,feed your ,cygnets in all sorts as you feed your ,geese1 and they will be through fat in seven or eight weeks4 ,if you will have them sooner fat1 you shall feed them in some pond hedged1 or placed in for that purpose4 ,of fatting ,turkies4 ,for the fatting of turkies sodden barley is excellent1 or sodden oats for the first fortnight1 and then for another fortnight cram them in all sorts as you cram your capon1 and they will be fat beyond measure4 ,now for their infirmities1 when they are at liberty1 they are so good ,physitians for themselves1 that they will never trouble their owners2 but being coopt up you must cure them as you do pullets4 ,their eggs are exceeding wholesome to eat1 and restore nature decayed wonderfully4 ,having a little dry ground where they may sit and prune themselves1 place two troughs1 one full of barley and water1 and the other full of old dried malt wherein they may feed at their pleasure4 ,thus doing1 they will be fat in less than a month3 but you must turn his walks daily4 ,of nourishing and fatting ,herns1 ,puets1 ,gulls1 and ,bitterns4 ,herns are nourished for two causes1 either for ,noblemens sports1 to make trains for the entering their hawks1 or else to furnish the table at great feasts2 the manner of bringing them up with the least charge1 is to take them out of their nests before they can flie1 and put them into a large high barn1 where there is many high cross beams for them to pearch on2 then to have on the flour divers square boards with rings in them1 and between every board which should be two yards square1 to place round shallow tubs full of water1 then to the boards you shall tye great gobbits of dogs flesh1 cut from the bones1 according to the number which you feed1 and be sure to keep the house sweet1 and shift the water often1 only the house must be made so1 that it may rain in now and then1 in which the hern will take much delight2 but if you feed her for the dish1 then you shall feed them with livers1 and the entrals of beasts1 and such like cut in great gobbits4 ,to feed ,codwits1 ,knots1 ,gray-,plovers1 or ,curlews4 ,take fine chilter-wheat1 and give them water thrice a day1 morning1 noon1 and night2 which will be very effectual2 but if you intend to have them extraordinary crammed fowl1 then you shall take the finest drest wheat-meal1 and mixing it with milk1 make it into paste1 and ever as you knead it1 sprinkle into the grains of small chilter-wheat1 till the paste be fully mixt therewith2 then make little small crams thereof1 and dipping them in water1 give to every fowl according to his bigness1 and let his gorge be well filled3 do thus as oft as you shall find their gorges empty1 and in one fortnight they will be fed beyond measure1 and with these crams you may feed any fowl of what kind or nature soever4 ,otherways4 ,feed them with good wheat and water1 give them thrice a day1 morning1 noon1 and night2 if you will have them very fat crammed fowl1 take fine wheat meal mix it with milk1 make it into paste1 and as you knead it1 put in some corns of wheat sprinkled in amongst the paste till the paste be fully mixt therewith2 then make little small crams thereof1 and dipping them in water1 give to every fowl according to his bigness1 and that his gorge be well filled3 do thus as oft as you shall find their gorges empty1 and in one fortnight they will be fed very fat2 with these crams you may feed any fowl of what kind or nature soever4 ,to feed ,black-,birds ,thrushes1 ,felfares1 or any small ,birds whatsoever4 ,being taken old and wild1 it is good to have some of their kinds tame to mix among them1 and then putting them into great cages of three or four yards square1 to have divers troughs placed therein1 some filled with haws1 some with hemp seed1 and some with water1 that the tame teaching the wild to eat1 and the wild finding such change and alteration of food1 they will in twelve or fourteen days grow exceeding fat1 and fit for the kitchen4 ,to feed ,olines4 ,put them into a fine room where they may have air1 give them water1 and feed them with white bread boiled in good milk1 and in one week or ten days they will be extraordinary fat4 ,to feed ,pewets4 ,feed them in a place where they may have the air1 set them good store of water1 and feed them with sheeps lungs cut small into little bits1 give it them on boards1 and sometimes feed them with shrimps where they are near the sea1 and in one fortnight they will be fat if they be followed with meat4 ,then two or three days before you spend them give them cheese curd to purge them4 ,the feedings of ,pheasant1 ,partridge1 ,quails1 and ,wheat ,ears4 ,feed them with good wheat and water1 this given them thrice a day1 morning noon1 and night1 will do it very effectually2 but if you intend to have them extraordinary crammed fowl1 then take the finest drest wheatmeal1 mix it with milk1 and make into paste1 ever as you knead it1 sprinkle in the grains of corns of wheat1 till the paste be full mixt there with2 then make little small crams1 dip them in water1 and give to every fowl according to his bigness1 that his gorge be well filled2 do thus as often as you shall find his gorge empty1 and in one fortnight they will be fed beyond measure4 ,thus you may feed turtle ,doves4 ,,finis4 ,the ,table4 ,transcriber's ,note3 ,alphabetization in the ,table is unchanged4 ,a4 ,andolians4 page #bb ,almond ,pudding #aha ,almond ,leach #bji ,almond ,custard #bcg ,almond ,tart #bda ,almond ,bread1 ,biskets and ,cakes #bfi ,almond cream #bhj ,almond cheese #bha ,almond caudle #dbc ,apricocks baked #bea ,apricocks preserved ,ibid4 ,ambergriece cakes #bgj ,apple cream #bgg ,aleberry #dbc ,artichocks baked #bfa ,artichocks stewed #ddh ,artichocks fryed #ddh1 #ddi ,b4 ,barley ,broth #ac ,broth stewed #ad1 #ae ,bisk divers ways #e1 #f1 #g1 #h1 #dg ,bisk or ,batalia ,pye #baa ,beef fillet roasted #aac ,beef roasted to pickle #aaf ,beef collops stewed #aag ,beef carbonado'd #aai ,beef baked red deer fashion #aba ,beef minced ,pyes #abb ,bullocks cheeks souced #aii ,boar wild baked #bii ,brawn broil'd #afi ,brawn boil'd ,ibid4 ,brawn souc't #aib ,brawn of ,pig #aic ,brawn garnisht #aid ,breading of meats and fowls #acf ,bacon gammon baked #bbg ,bread the ,french fashion #bci ,biscket bread #bgc ,bisquite du ,roy ,ibid4 ,bean bread #bgd ,beer buttered #dcb ,barberries preserved #bed ,blamanger #big1 #bih ,blanch manchet in a frying pan #ddf ,c4 ,calves head boil'd #abi ,calves head souced #acj ,calves head roasted ,ibid4 ,calves head hashed #acc ,calves head broil'd #acd ,calves head baked #aca ,calves foot pye #acb ,calves head roasted with ,oysters #aca1 #adc ,calves feet roasted #acd ,calves chaldron baked #bai ,capons in pottage #fg ,capons souc't #aig ,calves chaldron in minced ,pyes4 #bbj ,capons boil'd #fd1 #fg1 #he ,capons fillings raw #cj ,cocks boil'd #fb ,cock stewed against a ,consumption #dej ,chicken pye #bab1 #bac ,chickens peeping boil'd #eg ,chickens how to feed them #def ,china broth #ded1 #dee ,capilotadoes or ,made ,dishes #e ,collops and eggs #afi ,collops like bacon of ,marchpane4 #bfh ,cucumbers pickled #afc ,colliflowers buttered #dbg ,custards how to make them #beg ,custards without eggs ,ibid4 ,cheescakes how to make them #bhg1 #bhh ,cheescakes without ,milk #bih ,cheesecakes in the ,italian fashion #bij1 #bia ,cream and fresh ,cheese #bib ,codling cream #agg ,cast cream #bhb ,clouted ,cream ,ibid4 ,cabbidge cream #bhd ,cream tart #bdh ,cherry tart #bdf ,cherries preserved #bec ,cake a very good one #bch ,cracknls1 #bgb ,carp boil'd in carbolion #cja ,carp bisk #cjc ,carp stewed #cje ,carp stewed the ,french way #cjf1 #cjg ,carp broth #cji ,carp in stoffado #cja ,carp hashed ,ibid4 ,carp marinated #caa ,carp broil'd #cab ,carp roasted #cac ,carp ,pye #cad ,carp pie minc't with eels #caf ,carp baked the ,french way ,ibid4 ,conger boil'd #cei ,conger stewed #cfj ,conger marinated ,ibid4 ,conger souc't ,ibid4 ,conger roasted #cfa ,conger broil'd ,ibid4 ,conger fryed #cfb ,conger baked ,ibid4 ,cockles stewed #cii1 #djj ,crabs stewed #daj ,crabs buttered ,ibid4 ,crabs hashed #daa ,crabs farced ,ibid4 ,crabs boil'd #dab ,crabs fryed ,ibid4 ,crabs baked #dac ,crab minced ,pyes #dad ,d4 ,deer red roasted #add ,deer red baked #bbh ,deer fallow baked #bbi ,dish in the ,italian way #bdi ,damsin tart #bdg ,damsins preserved #bec ,ducklings how to fat them #deg ,e4 ,entre de table1 a ,french dish #i ,eggs fryed #afi ,eggs fryed as round as a ball ,ibid4 ,egg caudle #dcc ,eggs dressed hard #dce ,eggs buttered #dcf ,egg bisk ,ibid4 ,eggs in ,moon shine #dcg ,eggs in the ,spanish fashion1 call'd1 ,wivos qme uidos #dch ,eggs in the ,portugal fashion ,ibid4 ,eggs a-la-,hugenotte #dci ,eggs in fashion of a ,tansie ,ibid4 ,eggs and ,almonds #ddj ,eggs broil'd ,ibid4 ,eggs poached #ddj1 #dda ,eggs1 grand farced dish #ddb ,eggs compounded as big as twenty ,eggs #ddc ,eggs buttered on toasts ,ibid4 ,eggs buttered in the ,polonian way #dde ,egg minced pyes ,ibid4 ,eggs or ,quelque shose #ddf ,eggs fricase #ddg ,eels boil'd #cej ,eels stewed #cea ,eels in ,stoffado #ceb ,eels souced or jellied #cec ,eels hashed #cee ,eels broiled ,ibid4 ,eels roasted #cee1 #cef ,eels baked #cef1 #ceg ,eel minced ,pies4 #ceh ,f4 ,fritters how to make them #agj ,fritters in the ,italian fasion #aga ,fritters of arms #agb ,fried dishes of divers forms ,ibid4 ,fried pasties1 balls1 or tosts ib4 ,french tart #bdh ,french ,barley ,cream #bhg ,florentine of tongues #bei ,florentine of ,partridg or capon #bfj ,florentine without paste #bfa ,flounders calvered #cdf ,frogs baked #dah ,furmety4 #dbj ,fowl hashed #dc ,fowl farced #cj1 #ca ,farcing in the ,spanish ,fashion #cb ,farcing ,french bread1 called ,pinemolet #cd ,fricase a rare one #fg ,flowers pickled #afd ,flowers candied ,ibid4 ,g4 ,grapes and ,gooseberries pickled #afd ,grapes preserved #bec ,gooseberries preserved #bed ,gooseberry ,cream #bgi ,ginger bread #bge ,geese boil'd #hi ,goose giblets boil'd #ia ,goslings how to order them #deg ,geese old ones to fat them ib4 ,h4 ,hashes all manner of ways #ch1 #ci1 #dj1 #da ,hashes of ,scotch collops #gi ,hare hashed #de1 #fj ,hares roasted #adg ,hares four baked in a pie #bbb ,hares three in a pye ,ibid4 ,hare baked with a pudding in his belly #bbc ,hens roasted #adi ,hip tart #bde ,herring minced ,pies #cha ,haberdine pyes ,ibid4 ,hogs feet jellied #bja ,herns to nourish and fat them #deh ,i4 ,jelly crystal #bjb ,jelly of several colours ,ibid4 ,jelly as white as snow #bje ,jellies for souces #bjf ,jelly of harts-horn #bjg ,jelly for a consumption ,ibid4 ,jelly for a consumption of the ,lungs #dec ,jelly for weakness in the back #bjh ,jumballs #bga ,italian chips #bgc ,ipocras #bge ,l4 ,lambs head boil'd #ace ,lambs head in white broth #acd ,lambs stones fryed #afh ,land or ,sea fowl boiled #gb1 #gc1 #gd1 #ge ,leach with ,almonds #bhe ,lamprey how to bake #cdg1 #cdh1 #cdi ,links how to make #if ,lemons pickled #afd ,loaves buttered #dbh ,lump baked #cfc ,ling pyes #cha ,lobsters stewed #dja ,lobsters hashed #djb ,lobsters baked #djc ,lobsters farced ,ibid4 ,lobsters marinated #djd ,lobsters broil'd ,ibid4 ,lobsters roasted #dje ,lobsters fryed #djf ,lobsters baked ,ibid4 ,lobsters pickled #djh ,lobsters jellied ,ibid4 ,m4 ,marrow pyes #c1 #d1 #e ,marrow puddings #bc1 #bd ,maremaid pye #bbj1 #bba ,made dish of tongues #bgj ,made dish of ,spinage #bfb ,made dish of barberries #bfc ,made dish of ,frogs #bfd ,made dish of marrow ,ibid4 ,made dish of rice ,ibid4 ,made dish of ,blanchmanger #bff ,made dish of butter and eggs #bff ,made dish of curds ,ibid4 ,made dish of ,oysters #cif ,marchpane #bfg ,mead #bge ,metheglin #bgf ,mackeroons #bgb ,melacatoons baked #bea ,melacatoons preserved #beb ,medlar tart #bdf ,minced pies of ,veal1 ,mutton ,beef1 c4 #bcb ,minced pyes in the ,french fashion #bcc ,minced pies in the ,italian fashion ,ibid4 ,mutton ,legs farced #cj ,mutton shoulder hashed #eh ,mutton shoulder roasted #acg1 #ach ,mutton or ,veal stewed #ae ,mutton shoulder stewed #gh ,mutton or veal stewed #ea1 #eb ,mutton chines boil'd #aa1 #ab ,mutton carbonadoed #aff ,mutton boil'd #di1 #ej ,mustard how to make it #aef ,mustard of ,dijon ,ibid4 ,mustard in cakes #aeg ,musquedines #bga ,mullet souc't #cdj ,mullet marinated #cda ,mullet broil'd #cdb ,mullet fryed #cdc ,mullet baked ,ibid4 ,mushrooms fryed #cig ,mushrooms in the italian fashion ,ibid4 ,mushrooms stewed #cih ,mushrooms broil'd #cii ,muskles stewed #djj ,muskles fryed #dja ,muskle ,pyes ,ibid4 ,n4 ,neats tongue boil'd #db1 #dc ,neats tongue in stoffado #ajf ,neats tongues stewed ,ibid4 ,neats tongue in ,brodo lardiero #aji ,neats tongue roasted #aaj ,neats tongue hashed #dj1 #da ,neats tongue bak't #aaa1 #aab ,neats feet larded and roasted ,norfolk fool4 ,o4 ,olio ,podrida #a ,olines of ,beef #aah ,olines of a ,leg of ,veal #adb ,oline pye #bbe ,olines how to feed them #dfj ,oatmeal ,caudle #dbc ,omlets of ,eggs #dcj1 #dca ,onions buttered #dbf ,oysters stewed the french way #chc ,oysters stewed otherways #chd ,oyster pottage #che ,oysters hashed ,ibid4 ,oysters marinated #chf ,oysters in stoffado #chg ,oysters jellied #chh ,oysters pickled ,ibid4 ,oysters souc't #chi ,oysters roasted #cij ,oysters broil'd #cia ,oysters fryed #cib ,oysters baked #cic ,oyster mince pies #cie ,oxe cheeks boil'd #ig ,oxe cheeks in stoffado #ih ,oxe cheeks baked #bah ,p4 ,partridge hashed #fj ,partridge how to feed them #dfa ,paste how to make it #bef ,paste royal #beg ,paste for made dishes in ,lent ,ibid4 ,puff-paste #beg1 #beh ,paste of ,violets1 ,cowslips1 c4 #bfg ,paste for a ,consumption #dec ,pallets of ,oxe how to dress them #ajj ,pallit pottage #ajb ,pallets rosted ,ibid4 ,pallets in ,jellies #ajc ,pallets bak't #ajd ,pancakes #agd ,panadoes #dbd ,pap #big ,pease tarts #bde ,pease cod dish in ,puff paste #bfc ,pease pottage #dba ,peaches preserved #beb ,pewets to nourish them #deh ,pheasants how to feed them #dfa ,pheasant baked #bad ,pinemolet #i ,pie extraordinary1 or a bride pye #bcd ,pie of pippins #bdb ,pippins preserved #bdd ,pig roasted with hair on #ade ,pig roasted otherways #adf ,pig souc't #aid ,pig jellied #aif ,pig distilled against a ,consumption #dea ,pigeons boil'd #gf1 #ic ,pigeons baked #bad ,pike boil'd #cai1 #cbj ,pike stewed #cbc ,pike hashed #cbd ,pike souc't #cbe ,pike jellied #cbf1 #cbg ,pike roasted #cbh ,pike fried #cbi ,pike boil'd ,ibid4 ,pike bak't #ccj ,plumb cream #bgh ,plaice boil'd or stewed #cdf ,plovers how to feed them #dei ,pork boil'd #afg1 #afh ,pork roasted #ade ,pottages #gg1 #gh ,pottage in the french fashion #id ,pottage without any sight of herbs ,ibid4 ,pottage called skink #aae ,pottage of ellicksanders #dba ,pottage of onions #dbb ,pottage of almonds ,ibid4 ,pottage of grewel #dai ,pottage of rice #dbj ,pottage of milk ,ibid4 ,potatoes baked #bfa ,portugal tarts for banquettings #bfg ,posset how to make it #bib ,posset of ,sack #bic ,posset compounded #dbd ,posset simple #dbe ,posset of herbs ,ibid4 ,puffs the ,french way ,ibid4 ,prawns stewed #dja ,preserved green fruits #bee ,pudding of several sorts #ba1 #bb1 #bc ,pudding of ,turkey or ,capon #bd ,puddings of ,liver #bf ,puddings of heifers udder ib4 ,puddings black #abf1 #aij ,pudding in a breast of ,veal #adj1 #ahe ,pudding boil'd #agg ,pudding of cream #agh ,pudding of sweet herbs ,ibid4 ,pudding in hast #agi ,pudding quaking ,ibid4 ,pudding shaking #ahj ,pudding of rice #ahb ,pudding of cinamon #ahc ,pudding haggas #be1 #ahc ,pudding cheveridge ,ibid4 ,pudding liveridge #hd ,pudding of swan or goose ,ib4 ,pudding of wine in guts #ahe ,pudding in the ,italian ,fashion #ahf ,pudding the ,french way ,ib4 ,pudding of swine lights #ahg ,pudding of oatmeal ,ibid4 ,pudding pyes of oatmeal #ahh ,pudding baked #ahi ,puddings white #aia ,pullets stewed against a ,consumption #dea ,pyramides cream #bhf ,q4 ,quinces pickled #afc ,quince ,pyes #bdj ,quince tarts #bda ,quince cream #bgh ,quinces buttered #dbg ,quodling pye #bdi ,quails how to feed them #dfa ,r4 ,rasberies preserv'd #bed ,rabbits hashed #dh1 #ed ,restorative for a weak back #dee ,rice tart #bde ,rice cream #bhe ,rice buttered #dbh ,roots farced #bg ,s4 ,sauce for green geese #ib ,sauce for ,land fowl #ic1 #aea ,sauce for roast mutton #aci ,sauce for roast veal #add ,sauce for red deer ,ibid4 ,sauce for ,rabbits #adh ,sauce for ,hens #adi1 #aej ,sauce for ,chickens #aej ,sauce for ,pidgeons #aea ,sauce for a ,goose #aeb ,sauce for a ,duck #aec ,sauce for a ,sea ,fowl ,ibid4 ,sauce for roast ,salmon #cch ,sausages #cf1 #cg1 #ie ,sausages ,bolonia #abg ,sausage for jelly #bjh ,sallet grand of minc't fowl #ib ,sallet grand of divers compound #aeh1 #aei1 #afj ,sallet of scurvy grass #afa ,sallet of elixander buds #bfb ,scoch collops of mutton #ei ,salmon calvered #cca ,salmon stewed #ccb ,salmon pickled #ccc ,salmon hashed ,ibid4 ,salmon marinated #ccd ,salmon in stoffado ,ibid4 ,salmon fryed #cce ,salmon roasted #cci ,salmon broil'd or roasted in stoffado4 #ccg ,salmon baked #cch ,salmon1 chewits1 or minced pyes #cci ,salmon ,lumber pye #cdj ,sack cream #bhc ,stone cream #bhd ,snow cream #bgi ,scollops stewed #djj ,sea fowl bak'd #bae ,silabub an excellent way #bie ,shell bread #bgd ,snails stewed #dae ,snails fryed #baf ,snails hashed ,ibid4 ,snails in pottage #dag ,snaile back'd #dah ,snites boil'd #fb ,soals boil'd #cfc ,soals stewed #cfd ,soals souc'd #cfe ,soals jellied ,ibid4 ,soals roasted #cff ,soops of spinage #bdf ,soops of carrots ,ibid4 ,soops of artichocks ,ibid4 ,souce veal lamb1 or mutton #aih ,sparagus to keep all the year #baj ,sparagus buttered #dbg ,spinage tart #bdg ,steak pye #bbf ,steak pyes the french way #bbg ,strawberry tart #bdf ,sturgeon boil'd #cfg ,sturgeon buttered #cfh ,sturgeon hashed ,ibid4 ,sturgeon marinated ,ibid4 ,sturgeon farced #cfi ,sturgeon whole in stoffado ib ,sturgeon souc't #cgj ,sturgeon broil'd ,ibid4 ,sturgeon fryed #cga ,sturgeon roasted ,ibid4 ,sturgeon olines of it #cgb ,sturgeon baked #cgc1 #cgd1 #cge ,sturgeon minc't pies #cgf1 #cgg ,sturgeon lumber pie #cgh ,sturgeon baked with farcings ,ibid4 ,sturgeon olio #chi ,sugar plate #bga ,swans how to fat them #deh ,sweet-bread pies #bca ,t4 ,tansey how to make #agd ,taffety tart #bdf ,tart stuff of several colours #bdi1 #bej1 #bea ,tortelleti1 or little pasties #hc1 #hd ,tosts how to make them #age ,toasts cinamon #agf ,toasts the ,french way ,ibid4 ,tortoise how to dress it #dad ,tripes how to dress them #abg ,trotter pie #bdb ,triffel how to make it #bib ,turkish dish of meat #aaf ,turkey baked #bad ,turkies how to fat them #deh ,turbut boil'd #cde ,turbut souc't ,ibid4 ,turbut stewed or fryed #cdf ,v4 ,veal breast farced #bj ,veal breast boil'd ,ibid4 ,veal breast roasted #ada ,veal breast1 loin1 or rack baked #bbe ,veal leg boil'd #ag1 #ah ,veal leg farced #ai ,veal chines boil'd #aj ,veal loin roasted #ada ,veal broil'd #afg ,veal hashed #dd ,veal farced #bh1 #bi1 #ca ,venison broil'd #afh ,venison tainted how to preserve it #bcj1 #bca ,udders baked #abd ,verjuyce how to make it #aef ,vinegar to make it #aed ,rose ,vinegar #aee ,pepper ,vinegar ,ibid4 ,umble pies #bca ,w4 ,warden tarts #bde ,water for a ,consumption #dec ,wossel to make it #bif ,wheat-ears how to feed them #dfa ,whip cream #bhd ,wheat leach of cream #bhe ,white-pot to make it #bie ,woodcocks boil'd #fb1 #hf ,woodcocks roasted #adh ,,finis4 ,books ,printed for ,obadiah ,blagrave at the ,black ,bear in ,st4 ,pauls ,church-,yard4 ,doctor ,gell's ,remains2 being sundry pious and learned ,notes and ,observations on the whole ,new ,testament ,opening and ,explaining all the ,difficulties therein2 wherein our ,saviour ,jesus ,christ is yesterday1 to day1 and the same for ever4 ,illustrated by that ,learned and ,judicious ,man ,dr4 ,robert ,gell ,rector of ,mary ,aldermary1 ,london1 in ,folio4 ,christian ,religions ,appeal from the groundless prejudice of the ,scepticks to the ,bar of common ,reason2 ,wherein is proved that the ,apostles did not delude the ,world4 #b4 ,nor were themselves deluded4 #c4 ,scripture matters of ,faith have the best evidence4 #d4 ,the ,divinity of ,scripture is as demonstrable as the being of a ,deity4 ,by ,john ,smith ,rector of ,st4 ,mary in ,colchester1 in ,folio4 ,an ,exposition on the ,ten ,commandments and the ,lords ,prayer4 ,by ,mr4 ,edward ,elton1 in #do4 ,saint ,clemont the ,blessed ,apostle ,st4 ,paul's ,fellow ,labourer in the ,gospel1 his ,epistle to the ,corinthians4 ,translated out of the ,greek1 in #do4 ,a ,sermon ,preached before the ,king at ,windsor ,castle4 ,by ,richard ,meggot1 ,d4,d4 in #do4 ,a ,sermon ,preached before the ,right ,honourble the ,lord ,mayor and ,aldermen of the ,city of ,london1 ,january the #cjth4 #afgd4 ,by ,richard ,meggot1 ,d4,d4 in #do4 ,a ,sermon ,preached to the ,artillery ,company at ,st4 ,may ,le ,bow1 ,sept4 #ac4 #afgf4 ,by ,richard ,meggot1 ,d4,d4 in #do4 ,the ,case of ,joram2 a ,sermon ,preached before the ,house of ,peers in the ,abby-,church at ,westminster1 ,jan4 #cj4 #afgd4 ,by ,seth ,ward ,lord ,bishop of ,sarum4 ,a ,sermon ,preached at the ,funeral of ,george ,lord ,general ,monk4 ,by ,seth ,ward ,lord ,bishop of ,sarum1 in #do4 ,a ,sermon ,preached at the ,funeral of that faithful ,servant of ,christ ,dr4 ,robert ,breton1 ,pastor of ,debtford in the ,conty of ,kent1 on ,march4 #bd4 #cf4 ,by ,rich4 ,parr1 ,d4,d4 of ,camberwell in the ,county of ,surrey1 in #do4 ,weighty ,reasons for tender and ,consciencious ,protestants to be in ,union and ,communion with the ,church of ,england1 and not to forsake the publick ,assemblies1 as the only means to prevent the ,growth of ,popery2 in severol ,sermons on #a ,cor4 #a4 #aj4 ,that ye all speak the same things1 and that there be no divisions among you1 but that ye be perfectly joyned together in the same ,mind1 and in the same ,judgment1 on ,heb4 #aj4 #be4 not forsaking the ,assembling of our selves together1 as the manner of some is2 in #ho large4 ,the ,psalms of ,king ,david paraphrased1 and turned into ,english ,verse1 according to the common ,meetre1 as they are usually ,sung in parish ,churches1 by ,miles ,smith2 in #ho large4 ,the ,evangelical ,communicant in the ,eucharistical ,sacrament1 or a ,treatise declaring who is fit to receive the ,supper of the ,lord1 by ,philip ,goodwin2 in #ho4 ,a ,treatise of the ,sabbath-day1 shewing how it should be sanctified by all persons1 by ,philip ,goodwin1 ,m4,a4 ,a ,fountain of ,tears1 empying it self into three ,rivulets1 viz4 ,of ,compunction1 ,compassion1 ,devotion2 or ,sobs of ,nature sanctified by ,grace4 ,languaged in several ,soliloquies and prayers upon various ,subjects1 for the benefit of all that are in ,affliction1 and particularly for these present times1 by ,john ,featley1 ,chaplain to ,his ,majesty4 ,a ,course of ,catechising1 or the ,marrow of all ,authors as have ,writ or ,commented on the ,church ,catechism2 in #ho4 ,a more shorter ,explanation of the ,church ,catechism1 fitted for the meanest capacity in #ho price #b d4 by ,dr4 ,combar4 ,the ,life and ,death of that ,reverend ,divine ,dr4 ,fuller1 ,author of the ,book called the holy ,war and ,state2 in #ho4 ,fons ,lachrymarum1 or a ,fountain of ,tears2 from whence doth flow ,englands complaint1 ,jeremiah's ,lamentations1 paraphrased with ,divine meditations1 by ,john ,quarles2 in #ho4 ,gregory ,father ,grey-beard with his ,vizard pull'd off1 or ,news from the ,cabal1 in some ,reflections upon a late ,book1 entituled1 ,the ,rehearsal ,transprosed after the fashion it now obtains2 in a ,letter to ,mr ,roger ,l',estrange2 in #ho4 ,grounds and occasions of the ,contempt of the ,clergy with the severall ,answers to ,hobbs4 ,a good ,companion1 or a ,meditation upon ,death1 by ,william ,winstandly2 in #abos4 ,select ,thoughts1 or ,choice ,helps for a ,pious ,spirit1 a ,century of ,divine ,breathings for a ,ravished ,soul1 beholding the excellency of her ,lord ,jesus3 ,to which is added the ,breathings of the ,devout ,soul1 by ,jos4 ,hall ,bishop of ,norwich2 in #abo4 ,the ,remedies of ,discontent1 or a ,treatise of ,contentation2 very fit for these present times2 by ,jos4 ,hall ,bishop of ,norwich2 #abo4 ,the admired piece of ,physiognomy and ,chyromancy1 ,mataposcopacy1 the ,symmetrical proportions and ,signal ,moles of the ,body fully and accurately explained1 with their ,natural predictive significations both to ,men and ,women1 being delightful and profitable2 with the ,subject of ,dreams made plain3 ,whereunto is added the ,art of ,memory1 by ,richard ,saunders2 in folio3 ,illustrated with ,cuts and ,figures4 ,the ,sphere of ,marcus ,manelius made an ,english ,poem2 with ,learned ,annotations1 and a long ,appendix3 reciting the ,names of ,ancient and ,modern ,astronomers2 with some thing memorable of them3 ,illustrated with ,copper-,cuts4 ,by ,edward ,sherborne ,esq1 in ,folio4 ,observations upon ,military and ,political ,affairs3 ,written by the most ,honourable ,george ,duke of ,albemarle2 in ,folio3 ,published by ,authority4 ,modern ,fortification1 or the ,elements of ,military ,architecture1 practised and designed by the latest and most experienced ,engineers of this last ,age1 ,italian1 ,french1 ,dutch and ,english2 and the manner of ,defending and ,besieging ,forts and ,places2 with the use of a ,joynt ,ruler or ,sector1 for the speedy description of any ,fortification2 by ,sir ,jonas ,moore ,knight1 ,master ,surveyor4 ,a ,general ,treatise of ,artillery or ,great ,ordnance3 ,writ in ,italian by ,tomaso ,morety of ,brescia1 ,engineer2 first to the ,emperor1 and now to the most serene ,republick of ,venice1 translated into ,english1 with ,notes thereupon2 and some addition out of ,french for ,sea-,gunners4 ,by ,sir ,jonas ,moore ,knight3 ,with an ,appendix of ,artificial ,fire-works of ,war and ,delight2 by ,sir ,abraham ,dager ,knight1 ,engineer3 ,illustrated with divers ,cuts4 ,a ,mathematical ,compendium1 or ,useful ,practices in ,arithmetick1 ,geometry and ,astronomy1 ,geography and ,navigation1 ,embatteling and ,quartering of ,armies1 ,fortifications and ,gunnery1 ,gauging and ,dialling2 explaining the ,loyerthius with new ,judices1 ,napers1 ,rhodes or ,bones1 making of ,movements1 and the ,application of ,pendulums3 ,with the projection of the ,sphere for an ,universal ,dial4 ,by ,sir ,jonas ,moore ,knight4 ,the ,works of that most excellent ,philosopher and ,astronomer ,sir ,george ,wharton ,baronet3 giving an account of all ,fasts and ,festivals1 ,observations in keeping ,easter2 ,apotelesina1 or the ,nativity of the ,world of the ,epoch and ,er used by ,chronologers3 ,a ,discourse of ,years1 ,months1 and days of years2 of ,eclipses and ,effects of the ,crises in ,diseases3 ,with an excellent discourse of the names1 ,genus1 ,species1 efficient and final causes of all ,comets2 how ,astrology may be restored from ,morinus2 in #ho large1 cum multis aliis4 ,the ,practical ,gauger1 being a plain and easie method of ,gauging all sorts of ,brewing ,vesses2 whereunto is added a short ,synopsis of the ,laws of ,excise3 ,the third ,edition1 with ,addittions3 ,by ,john ,mayne4 ,a ,table for purchasers of ,estates1 either ,lands or ,houses2 by ,william ,leybourne4 ,blagrave's introduction to ,astrology1 in ,three parts2 containing the use of an ,ephemerides1 and how to erect a ,figure of ,heaven to any time proposed2 also the signification of the ,houses1 ,planets1 ,signs and ,aspects2 the explanation of all useful terms of ,art3 ,with plain and familiar ,instructions for the ,resolution of all manner of ,questions1 and exemplified in every particular thereof by ,figures set and judged4 ,the ,second treateth of ,elections1 shewing their ,use and ,application as they are constituted on the ,twelve ,celestial ,houses1 whereby you are enabled to choose such times as are proper and conducible to the perfection of any matter or business whatsoever4 ,the third comprehendeth an absolute remedy for rectifying and judging ,nativities2 the signification and portance of ,directions3 with new and experienced ,rules touching ,revolutions and ,transits1 by ,jo4 ,blagrave1 of ,reading ,gent4 ,student in ,astrology and ,physick2 in #ho large4 ,blagrave's ,astrological ,practice of ,physick2 discovering the true way to ,cure all kinds of ,diseases and ,infirmities which are naturally incident to the ,body of ,man2 in #ho large4 ,gadbury's ,ephemerides for thirty years1 twenty whereof is yet to come and unexpired2 in #do4 ,philosophy delineated1 consisting of divers ,answers upon several ,heads in ,philosophy1 first drawn up for the satisfaction of some ,friends1 now exposed to publick ,view and ,examination2 by ,william ,marshall ,merch4 ,london2 in #ho large4 ,the ,natural ,history of ,nitre1 or a ,philosophical ,discourse of the ,nature1 ,generation1 place and ,artificial ,extraction of ,nitre1 with its ,virtues and ,uses1 by ,william ,clerke ,m4 ,doctorum ,londinensis4 ,the ,sea-mans ,tutor1 explaining ,geometry1 ,cosmography and ,trigonometry1 with requisite ,tables of ,longitude and ,latitude of ,sea-ports1 ,travers ,tables1 ,tables of ,easting and ,westing1 meridian miles1 ,declinations1 ,amplitudes1 refractions1 use of the ,compass1 ,kalender1 measure of the ,earth ,globe1 use of ,instruments1 ,charts1 differences of ,sailing1 estimation of a ,ship-way by the ,log1 and ,log-,line ,currents4 ,composed for the use of the ,mathematical ,school in ,christs ,hospital ,london1 his ,majesties ,charles ,,ii4 his ,royal ,foundation4 ,by ,peter ,perkins ,master of that ,school4 ,platform for ,builders and a guide for purchasers by ,mr4 ,leyborne4 ,mr4 ,nich4 ,culpeppers last ,legacy1 left and bequeathed to his dearest ,wife for the publick good1 being the choicest and most profitable of those secrets1 which while he lived were locked up in his ,breast1 and resolved never to publish them till after his death1 containing sundry admirable experiments in ,physick and ,chyrurgery4 ,the fifth ,edition1 with the ,addition of a new ,tract of the ,anatomy of the ,reins and ,bladder1 in #ho4 ,large4 ,mr4 ,nich4 ,culpeppers ,judgment of ,diseases1 called ,symoteca ,uranica2 also a ,treatise of ,urine4 ,a ,work useful for all that study ,physick1 in #ho4 ,large4 ,mr4 ,nich4 ,culpepper's ,school of ,physick1 or the experimental ,practise of the whole ,art1 wherein are contained all inward ,diseases from the ,head to the ,foot1 with their proper and effectual ,cures4 ,such dyet set down as ought to be observed in sickness and in health1 in #ho4 ,large4 ,the ,compleat ,midwifes practice ,enlarged1 in the most weighty and high concernment of the birth of man1 containing a perfect ,directory or ,rules for ,midwives and ,nurses2 as also a ,guide for ,women in their ,conception1 ,bearing and ,nursing of ,children from the experience of our ,english1 viz4 ,sir ,theodoret ,mayrn1 ,dr4 ,chamberlain1 ,mr4 ,nich4 ,culpepper1 with the ,instructions of the ,queen of ,frances ,midwife to her ,daughter in #ho4 ,large4 ,illustrated with several ,cuts of ,brass4 ,blagraves suppliment or enlargement to ,mr4 ,nich4 ,culpeppers ,english ,physitian1 containing a description of the form1 place and time1 ,celestial ,government of all such ,plants as grow in ,england1 and are omitted in his ,book called the ,english ,physitian1 ,printed in the same ,volume1 so as it may be bound with the ,english ,physitian1 in #ho4 ,large4 ,de ,succo pancreatico1 or a ,physical and ,anatomical ,treatise of the nature and office of the ,panecratick ,juyce or ,sweet-,bread in men1 shewing its generation in the ,body1 what ,diseases arise by its ,visitation2 together with the ,causes and ,cures of ,agues and intermitting ,fevers1 hitherto so difficult and uncertain1 with several other things worthy of ,note4 ,written by that famous ,physitian ,d4 ,reg4 de ,graff4 ,illustrated with divers ,cuts in ,brass2 in #ho4 ,large4 ,great ,venus unmaskt1 being a full discovery of the ,french ,pox or ,venereal ,evil4 ,by ,gidion ,harvey ,m4,d4 in #ho4 ,large4 ,the ,anatomy of ,consumptions1 the ,nature and ,causes1 ,subject1 ,progress1 ,change1 ,signs1 ,prognostications1 ,preservations and several methods in ,curing ,consumptions1 ,coughs and ,spitting of ,blood2 together with a ,discourse of the ,plague4 ,by ,gidian ,harvey1 in #ho4 ,large4 ,elenchus of ,opinions concerning the ,small ,pox2 by ,tobias ,whitaker ,physitian to his ,majesty2 together with problemical questions concerning the ,cure of the ,french ,pox2 in #abo4 ,praxis ,catholica1 or the ,country-mans universal ,remedy1 wherein is plainly set down the nature of all ,diseases with their ,remedies2 in #ho4 ,the ,queens ,closet opened1 incomparable secrets in ,physick and ,chyrurgery1 ,preserving1 ,conserving and ,canding2 which was presented unto the ,queen by the most experienced persons of their times2 in #abo4 ,large4 ,the ,gentlemans ,jockie and approved ,farrier2 instructing in the ,nature1 ,causes1 and ,cures of all ,diseases incident to ,horses1 with an exact method of ,breeding1 ,buying1 ,dieting1 and other ways of ordering all sorts of ,horses2 in #ho4 ,large4 ,the ,country mans ,treasure1 shewing the ,nature1 ,cause and ,cure of all ,diseases incident to ,cattel1 viz4 ,oxen1 ,cows and ,calves1 ,sheep1 ,hogs and ,dogs1 with proper means to prevent their common ,diseases and ,distempers being very useful receits1 as they have been practised by the long experience of forty years2 by ,james ,lambert1 in #ho4 ,large4 ,syncfoyle ,improved1 a discourse shewing the utility and benefit which ,england hath and may receive by the ,grass called ,syncfoyle1 and answering all objections urged against it2 in #do4 ,pharamond that famed ,romance1 being the ,history of ,france1 in twelve ,parts2 by the ,author of ,cleopatra and ,cassandra2 ,folio4 ,parthenissa that famed ,romance4 ,a short ,history of the late ,english ,rebellion2 by ,m4 ,needham1 in #do4 ,the ,ingenious ,satyr against ,hypocrites2 in #do4 ,wits ,interpreter1 the ,english ,parnassus1 or a sure guide to those admirable accomplishments that compleat the ,english ,gentry1 in the most acceptable qualifications of ,discourse or ,writting2 in which briefly the whole mystery of those pleasing ,witchcrafts of ,eloquence and ,love are made easie1 in divers tracts2 in #ho4 ,large4 ,mysteries of ,love and ,eloquence1 or the ,art of ,wooing and ,complementing1 as they are managed in the ,spring-,garden1 ,hide-,park1 and other places2 in #ho4 ,large4 ,the maiden-head lost by ,moon-light1 or the ,adventure of the ,meadow2 by ,joseph ,kepple1 in #do4 ,vercingerixa1 a new ,droll2 composed on occasion of the pretended ,german ,princess1 in #do4 ,meronides1 or ,virgils ,traverstry1 being a new ,paraphrase upon the fifth and sixth ,book of ,virgils neas in ,burlesque verse2 by the ,author of the ,satyr against ,hypocrites4 ,the ,poems of ,sir ,austin ,corkin1 together with his ,plays2 collected in one ,volume1 in #ho4 ,gerania1 a new ,discovery of a little sort of ,people called ,pigmies with a lively discription of their stature1 habit manners1 buildings1 ,knowledge and ,government2 by ,joshua ,barns1 of ,emmanuel ,colledge in ,cambridge1 in #ho4 ,the ,woman is as good as the ,man1 or the equality of both ,sexes ,written originally in ,french1 and translated in to ,english4 ,the ,memoirs of ,madam ,mary ,carlton1 commonly called the ,german ,princess2 being a ,narrative of her ,life and ,death1 interwoven with many strange and pleasant passages1 from the time of her ,birth to her ,execution2 in #ho4 ,cleaveland's ,genuine ,poems1 ,orations1 ,epistles1 purged from many false and spurious ones which had usurped his name4 ,to which is added many never before printed or published1 according to the ,author's own ,copies2 with a ,narrative of his ,life1 in #ho4 large4 ,newly ,reprinted the exquisite ,letters of ,mr4 ,robart ,loveday1 the late admired ,translater of the three first ,volumes1 of ,cleopatra1 published by his ,brother ,mr4 ,anthony ,loveday1 in #ho4 large4 ,troades1 a ,translation out of ,seneca2 in #ho4 ,wallographea1 or the ,britain described1 being a ,relation of a pleasant ,journey into ,wales2 wherein are set down several remarkable passages that occurred in the way thither2 and also many choice observables1 and notable commemorations concerning the state and condition1 the nature and humour1 ,actions1 ,manners and ,customs of that ,country and ,people1 in #ho4 ,wit and ,drollery1 ,jovial poems1 corrected and amended with new ,additions2 in #ho large4 ,adaga ,scholica1 or a ,collection of ,scotch ,proverbs and ,proverbial phrases1 in #abo4 very useful and delightful4 ,a ,treatise of ,taxes and ,contributions1 shewing the ,nature and ,measures of ,crown ,lands1 ,assessments1 ,customs1 ,poll-monies1 ,lotteries1 ,benevolence1 ,penalty ,monopolies1 ,offices1 ,tythes1 ,raising of ,coines1 ,hearth-money1 ,excise1 and with several intersperst ,discourses and ,digressions concerning ,wars1 the ,church ,universities1 ,rents1 and ,purchases1 ,usury and ,exchange1 ,banks and ,lumbards1 ,registers for ,conveyances1 ,buyers1 ,insurances1 ,exportation of ,money and ,wool1 ,free ,ports ,coynes ,housing ,liberty of ,conscience2 by ,sir ,william ,pette ,knight1 in #do4 ,england described through the several ,counties and ,shires thereof1 briefly handled2 some things also premised to set forth the ,glory of this ,nation1 by ,edward ,leigh1 ,esq2 ,englands ,worthies1 ,select ,lives of the most eminent persons from ,constantine down to this present year #afhd4 by ,william ,winstandly ,gent4 in #ho large4 ,the ,glories and ,triumphs of his ,majesty ,king ,charles the ,second1 being a ,collection of all ,letters1 ,speeches1 and all other choice passages of ,state since his ,majesties return from ,breda1 till after his ,coronation1 in #ho large4 ,the ,portugal ,history1 describing the said ,country1 with the ,customs and ,uses among them1 in #ho large4 ,a ,new ,survey of the ,turkish ,government compleated1 with divers ,cuts1 being an exact and absolute discovery of what is worthy of knowledge1 or any way satisfactory to ,curiosity in that mighty ,nation1 in #ho large4 ,the ,antiquity of ,china1 or an ,historical ,essay1 endeavouring a probability1 that the ,language of the ,empire of ,china1 is the primitive ,language spoken through the whole world before the ,confusion of ,babel2 wherein the ,customs and ,manners of ,chineans are presented1 and ,ancient and ,modern ,authors consulted with4 ,illustrated with a large ,map of the ,country1 in #ho large4 ,an ,impartial ,description of ,surynham upon the ,continent of ,guiana in ,america2 with a ,history of several strange ,beasts1 ,birds1 ,fishes1 ,serpents1 ,insects and ,customs of that ,colony1 in #do4 ,ethec ,christian1 or the ,school of ,wisdom4 ,it was dedicated to the ,duke of ,monmouth in his younger years1 in #abo4 ,the ,life and ,actions of the late renowned ,prelate and ,souldier ,christopher ,bernard ,van ,gale ,bishop of ,munster1 in #ho4 ,the ,conveyancers ,light1 or the ,compleat ,clerk and ,scriveners ,guide1 being an exact draught of all ,precedents and ,assurances now in use1 likewise the ,forms of all ,bills1 ,answers and ,pleadings in ,chancery1 as they were penned by divers ,learned ,judges1 ,eminent ,lawyers1 and great ,conveyancers1 both ,ancient and ,modern1 in #do large4 ,the ,privileges and ,practices of ,parliaments in ,england1 ,collected out of the ,common ,law of this ,land1 in #do4 ,a ,letter from ,oxford concerning the approaching ,parliament then called1 #afha4 in vindication of the ,king1 the ,church1 and ,universities1 #do4 ,brevia ,parliamentaria ,rediviva1 in #ac ,sections2 containing several ,catalogues of the numbers and dates of all ,bundles of ,original ,writs of ,summons and ,elections that are now in the ,tower of ,london1 in #do4 ,the new ,world of ,words1 or a general ,english ,dictionary1 containing the proper signification and ,etymologies of ,words1 derived from other ,languages1 viz4 ,hebrew1 ,arabick1 ,syriack1 ,greek1 ,latin1 ,italian1 ,french1 ,spanish1 ,british1 ,dutch1 ,saxon1 useful for the advancement of our ,english ,tongue2 together with the definition of all those terms that conduce to the understanding of the ,arts and ,sciences1 viz4 ,theology1 ,philosophy1 ,logick1 ,rhetorick1 ,grammar1 ,ethic1 ,law1 ,magick1 ,chyrurgery1 ,anatomy1 ,chymistry1 ,botanicks1 ,arithmetick1 ,geometry1 ,astronomy1 ,astrology1 ,physiognomy1 ,chyromancy1 ,navigation1 ,fortification1 ,dyaling2 cum multis aliis1 in fol4 ,cocker's new ,copy-,book1 or ,englands ,pen-man1 being all the curious ,hands engraved on #bh ,brass plates1 in folio4 ,sir ,robert ,stapleton's ,translation of ,juvenals ,satyr1 with ,annotations thereon1 in folio4 ,the ,rudiments of the ,latine ,tongue1 by a method of ,vocabulary and ,grammar2 the former comprising the ,primitives1 whether ,noun or ,verb1 ranked in their several ,cases2 the latter teaching the forms of ,declension and ,conjugation1 with all possible plainness3 ,to which is added the ,hermonicon1 viz4 ,a ,table of those ,latin words1 which their sound and signification being meerly resembled by1 the ,english are the sooner learned thereby1 for the use of ,merchant ,taylors ,school1 in #ho large4 ,indiculis ,universalis1 or the whole ,universe in ,epitomie1 wherein the names of almost all the works of ,nature1 of all ,arts and ,sciences1 and their most necessary terms are in ,english1 ,latin and ,french methodically digested1 in #ho large4 ,farnaby's ,notes on ,juvinal and ,persius in #abo4 ,clavis ,grammatica1 or the ready way to the ,latin ,tongue1 containing most plain demonstrations for the regular ,translating of ,english into ,latin1 with instructions how to construe and parse ,authors1 fitted for such as would attain to the ,latin ,tongue1 by ,i4 ,b4 ,schoolmaster4 ,the ,english ,orator1 or ,rhetorical ,descents by way of declamation upon some notable ,themes1 both ,historical and ,philosophical1 in #ho4 ,,advertisement4 ,there is sold by the said ,obadiah ,blagrave1 a ,water of such an excellent ,nature and ,operation for preservation of the ,eyes1 that the ,eye being but washed therewith once or twice a day1 it not only takes away all hot ,rhumes and ,inflamations1 but also preserveth the ,eye after a most wonderful manner2 a ,secret which was used by a most ,learned ,bishop3 ,by the help of which ,water he could read without the use of spectacles at #ij years of ,age4 ,a ,bottle of which will cost but #a s4 ,,finis4 99 99 99 99 99 99 99 99 99 99 99 99 99 99 ,errors and ,inconsistencies ,noted by ,transcriber ,unchanged ,text ,many compound words occur in up to three forms3 with hyphen2 as two separate words2 and as a single unhyphenated word4 ,hyphens at line break were retained unless the word was consistently hyphenless elsewhere4 ,missing spaces between words were supplied when unambiguous4 ,recurring ,usages and ,variant ,spellings beatten2 ,dear for ,deer2 galon2 oatmel2 somtimes ,these spellings are rare but each occurs at least once4 ,boyled ,the spelling with y occurs only in the header for ,section ,i4 ,both boil'd and boiled are used in the body text4 lay a lay of 444 ,the word layer also occurs1 but lay is more common4 ,olive1 ,oline ,the word ,olive--the meat preparation1 not the fruit--was written ,oline everywhere in the ,index1 and occasionally in the body text4 ,the unrelated ,olines are birds4 ,rabit ,note that the word is consistently spelled with one b except in the ,index4 ,snite ,probably a variant of ,snipe1 but in some books it is understood as a different bird4 roast1 toast ,both words can be applied to meats4 give it a walm ,the word walm is always used in this construction4 ,it appears to mean bring to a boil4 ,some occurrences of warm may be errors for walm4 ,body ,text ,pistaches1 ,pine,apple seed1 or ,almonds ,capitalization unchanged2 white-,wine is similar4 currans1 pers1 oyl1 and vinegar ,element pers is at line-beginning2 missing syllable may be pep- or ca-4 mingle alltogether1 then have slices of a leg of veal ,elsewhere1 text has all together or1 rarely1 altogether4 then afterwards dry them and them4 ,missing word could not be deduced4 ,to make black ,puddings an excellent way4 ,index reference has ,puddings white2 see recipe4 giue the capon a full gorge thereof ,archaic use of letter u unchanged4 ,wivos me quidos see note on ,index ,index ,the order of entries in the ,index was unchanged4 ,eggs in the ,spanish fashion1 call'd1 ,wivos qme uidos ,the ,index is clearly wrong1 but the body text me quidos may also be garbled4 ,wivos is ,huevos2 the rest could not be deduced4 ,puddings white see note on body text black ,puddings ,wheat leach of cream body text has white ,catchwords ,in several places1 text at the beginning of a page was corrected from the catchword on the previous page3 ,take a goose being roasted1 and take a goose2 catchword is capitalized ,take take off the rind being finely kindled be-_/_/finely kindled2 catchword is ing ,parsley and ,onions minced together min-_/_/together2 catchword is -ced must not be so hot as to colour white paper to_/_/lour white paper2 catchword is colour ,typographical ,errors then lay your pinions on each side contrary you pinions #i ,bolonia sausages1 and anchoves an_/,choves at line break ,then have ten sweet breads1 and ten pallets fried aud ,then again have some boil'd ,marrow and twelve boild'd ,other ,rice ,puddings4 ,rich ,other forcing of calves udder boiled and cold calves uddder ,first1 of raw ,beef4 ,beeef then have boil'd carrots carrrots and being cold take off b printed upside-down lay on the kunckle of beef kunckle ,thus also you may do hiefers' udders uddders ,beef fried otherways1 being roasted and cold4 otheways ,to bake a ,flank of ,beef in a ,collar4 ,lo bake toasts of houshold bread houshhold the spelling household does not occur slice it in to thin slices slice is in to in to is less common than into1 but does occur with grapes1 or gooseberries or barberries barbeeries with nutmegs1 pepper1 and salt papper #f4 ,chop't parsley1 verjuyce1 butter1 sugar1 and gravy4 buttter beaten cinamon1 sugar1 and a whole clove or two aud a whole ,cut a leg of veal into thin slices slies give it two or three warms on the fire two or the warms setting a dish under it to catch the gravy seetting a little beef-suet also minced litlte ,to ,make strong ,wine ,vinegar into ,balls4 stong ,take crabs as soon as the kernels turn black ,make crabs #f4 ,core them and save the cores #e4 ,core put it in a barrel with the quinces barrrel ,to make ,pancakes4 maka serve them with fine sugar4 fina ,these two errors are in the same recipe4 ,boil the rice tender in milk race ,the word race occurs often1 but only as a measure of ginger4 yolks of eggs1 rose-water1 and sugar ann sugar #e4 ,chine it as before with the bones in #c4 ,chine 7or not lard them7 or uot the herbs1 and spices1 being mingled together text has and spices1_/ing mingled at line break three of wine-vinegar1 or verjuyce verjyce and some preserved barberries or cherries4 chreries and a quarter of a pint of rose water a pine of bake it in a dish as other ,florentines ,floren-tines mid-line hyphen probably inherited from an earlier edition with different line breaks then fill your pie after this manner mnnner some barberries1 some yolks of raw eggs yolks af ,make the paste with a peck of flour hf flour four or five spoonfuls of fair water four our or five work up all cold together togther cut it into little square bits as big as a nutmeg litttle ,white-,pots1 ,fools1 ,wassels ,wasssls ,thus you may do wardens or pears thus yon turn it into colours1 red1 white1 or yellow colous 7and if you please1 beat some musk and ambergriese in it7 musst musk and ambergriese occurs several times mix all these well together with a little cream litlle ,take a quart of good thick sweet cream ,t printed upside down stir it and boil it thick i in first it printed upside down ,boil a ,capon in water and salt very tender ,copon ,take as much wine as water muck and wash them in warm water from the grounds aad take out the gall1 then save the blood the save serve it on ,french bread in a fair scowr'd dish words it and a reversed ,to bake a ,carp otherways to be eaten hot4 to be heaten two or three anchoves being cleansed and minced beina cleansed alter the taste at your pleasure at you pleasure better paste than that which is made for pyes that for than ,take as much water as will cover them ar much stew them together an hour on a soft fire au hour lay the meat on the sauce sance put into them hard eggs cut into rounds hards eggs boil the yolks in one bladder in on bladder drink of it every morning half a pint blood-warm mornig ,excellent ,ways for ,feeding of ,poultrey4 ,exce6lent ,this line is printed in italics4 ,the character is unambiguously an exclamation mark1 not a defective l4 ,index ,eggs fryed as round as a ball ,ibid ,iid ,o4 ,n4 ,advertising very fit for these present times persent containing several ,catalogues ,catalognes ,missing or ,duplicated ,words let the other ends lie cut in the dish the the dish at the end of three days take the groats out the the end pour on the sauce with some slic't lemon the the sauce and half a dozen of slic't onions half a a dozen tie up the top of the pot the the top then take the tongue being ready boil'd being being as you do veal1 7in page 7 page number and closing parenthesis missing2 reference may be to page #bbe ,to bake a ,loin1 ,breast1 or ,rack of ,veal or ,mutton4 then mince the brain and tongue with a little sage brain tongue either in slices or in the whole collar in in the whole and serve it up with scraped sugar serve it serve it half an ounce of ginger an an ounce or boil the cream with a stick of cinamon of of cinamon set it over the fire in clean scowred pan the the fire a quarter of a pound of good sweet butter of of good and pour the cream into it the the cream boil it to the thickness of an apple moise to to the and being cold take off the fat on the top take take off put the clearest to the herrings the the clearest alter the taste at your pleasure the the taste then set on the tops and scrape on sugar the the tops balls of parmisan1 as big as a walnut as big a walnut ,index ,neats feet larded and roasted page reference missing ,norfolk fool4 page reference missing ,these two entries are consecutive4 ,advertising with the ,subject of ,dreams made plain of of ,dreams ,longer ,duplication1 text as printed with line breaks as shown3 ,to make paste for the pie1 take two quarts and a pint of fine flour1 four or five yolks of raw eggs1 and half a pound of fine flour1 four or five yolks of raw eggs1 and half a pound of sweet butter1 ,punctuation ,errors in punctuation were silently corrected4 ,in the ,index1 ,ibid was regularized to ,ibid4