Or make sauce with some oysters being first parboil'd in their liquor, put to them some mutton gravy, oyster-liquor, a whole onion, a little white-wine, and large mace, boil it up and garnish the dish with barberries, slic't lemon, large mace and oysters.

Othertimes for change make sauce with capers, great oysters, gravy, a whole onion, claret-wine, nutmeg, and the juyce of two or three oranges beaten up thick with some butter and salt.

To roast a Shoulder of Mutton with Oysters.

Take a shoulder of mutton and rost it, then make sauce with some gravy, claret-wine, pepper, grated nutmeg, slic't lemon, and broom-buds, give it a warm or two, then dish the mutton, and put the sauce to it, and garnish it with barberries, and slic't lemon.

To roast a Chine of Mutton either plain or with divers stuffings, lardings and sauces.

First lard it with lard, or lemon peel cut like lard, or with orange-peel, stick here and there a clove, or in place of cloves, tops of rosemary, tyme, sage, winter-savory or sweet marjoram, baste it with butter, and make sauce with mutton-gravy, and nutmeg, boil it up with a little claret and the juyce of an orange, and rub the dish you put it in with a clove of garlick.

Or make a sauce with pickled or green cucumbers slic't and boil'd in strong broth or gravy; with some slic't onions, an anchove or two, and some grated nutmeg, stew them well together, and serve the mutton with it hot.

Divers Sauces for roast Mutton.

1. Gravy, capers, samphire, and salt, and stew them well together.

2. Watter, onion, claret-wine, slic't nutmeg and gravy boiled up.

3. Whole onions stewed in strong broth or gravy, white-wine, pepper, pickled capers, mace, and three or four slices of a lemon.

4. Mince a little roast mutton hot from the spit, and add to it some chopped parsley and onions, verjuyce or vinegar, ginger, and pepper; stew it very tender in a pipkin, and serve it under any joynt with some gravy of mutton.

5. Onions, oyster-liquor, claret, capers, or broom-buds, gravy, nutmeg, and salt boiled together.

6. Chop't parsley, verjuyce, butter, sugar, and gravy.

7. Take vinegar, butter, and currans, put them in a pipkin with sweet herbs finely minced, the yolks of two hard eggs, and two or three slices of the brownest of the leg, mince it also, some cinamon, ginger, sugar, and salt.

8. Pickled capers, and gravy, or gravy, and samphire, cut an inch long.

9. Chopped parsley and vinegar.

10. Salt, pepper, and juyce of oranges.

11. Strained prunes, wine, and sugar.

12. White-wine, gravy, large mace, and butter thickned with two or three yolks of eggs.

Oyster Sauce.

13. Oyster-liquor and gravy boil'd together, with eggs and verjuyce to thicken it, then juyce of orange, and slices of lemon over all.

14. Onions chipped with sweet herbs, vinegar, gravy and salt boil'd together.

To roast Veal divers ways with many excellent farsings, Puddings and Sauces, both in the French, Italian, and English fashion.

To make a Pudding in a Breast of Veal.

Open the lower end with a sharp knife close between the skin and the ribs, leave hold enough of the flesh on both sides, that you may put in your hand between the ribs, and the skin; then make a pudding of grated white bread, two or three yolks of eggs, a little cream, clean washt currans pick't and dried, rose-water, cloves, and mace fine beaten, a little saffron, salt, beef-suet minced fine, some slic't dates and sugar; mingle all together, and stuff the breast with it, make the pudding pretty stiff, and prick on the sweetbread wrapped in the caul, spit it and roast it; then make sauce with some claret-wine, grated nutmeg, vinegar, butter, and two or three slices of orange, and boil it up, &c.

To roast a Breast of Veal otherways.

Parboil it, and lard it with small lard all over, or the one half with lard; and the other with lemon-peel, sage-leaves, or any kind of sweet herbs; spit it and roast it, and baste it with sweet butter, and being roasted, bread it with grated bread, flower, and salt; make sauce with gravy, juyce of oranges, and slic't lemons laid on it.

Or thus.

Make stuffing or farsing with a little minced veal, and some tyme minced, lard, or fat bacon, a few cloves and mace beaten, salt, and two or three yolks of eggs; mingle them all together, and fill the breast, scuer it up with a prick or scuer, then make little puddings of the same stuff you stuffed the breast, and having spitted the breast, prick upon it those little puddings, as also the sweetbreads, roast all together, and baste them with good sweet butter, being finely roasted, make sauce with juyce of oranges and lemons.

To roast a Loyn of Veal.

Spit it and lay it to the fire, baste it with sweet butter, then set a dish under it with some vinegar, two or three sage-leaves, and two or three tops of rosemary and tyme; let the gravy drop on them, and when the veal is finely roasted, give the herbs and gravy a warm or two on the fire, and serve it under the veal.

Another Sauce for a Loin of Veal.

All manner of sweet herbs minced very small, the yolks of two or three hard eggs minced very small, and boil them together with a few currans, a little grated bread, beaten cinamon, sugar, and a whole clove or two, dish the veal on this sauce, with two or three slices of an orange.

To roast Olives on a Leg of Veal.

Cut a leg of veal into thin slices, and hack them with the back of a knife; then strew on them a little salt, grated nutmeg, sweet herbs finely minced, and the yolks of some herd eggs minced also, grated bread, a little beef-suet minced, currans, and sugar, mingle all together, and strew it on the olives, then roul it up in little rouls, spit them and roul the caul of veal about them, roast them and baste them in sweet butter; being roasted, make sauce with some of the stuffing, verjuyce, the gravy that drops from them, and some sugar, and serve the olives on it.

To roast a Leg or Fillet of Veal.

Take it and stuff it with beef-suet, seasoned with nutmeg, salt, and the yolks of two or three raw eggs, mix them with suet, stuff it and roast it; then make sauce with the gravy that dripped from it, blow off the fat, and give it two or three warms on the fire, and put to it the juyce of two or three oranges.

To roast Veal in pieces.

Take a leg of veal, and cut it into square pieces as big as a hens egg, season them with pepper, salt, some beaten cloves, and fennil-seed; then spit them with slices of bacon between every piece; being spitted, put the caul of the veal about them and roast them, then make the sauce of the gravy and the juyce of oranges. Thus you may do of veal sweet-breads, and lamb-stones.

To roast Calves Feet.

First boil them tender and blanch them, and being cold lard them thick with small lard, then spit them on a small spit and roast them, serve them with a sauce made of vinegar, cinamon, sugar, and butter.

To roast a Calves Head with Oysters.

Take a Calves head and cleave it, take out the brains and wash them very well with the head, cut out the tongue, and boil, blanch, and parboil the brains, as also the head and tongue; then mince the brain and tongue with a little sage, oysters, marrow, or beef-suet very small, mix with it three or four yolks of eggs, beaten ginger, pepper, nutmeg, grated bread, salt, and a little sack, this being done, then take the calves head, and fill it with this composition where the brains and tongue lay: bind it up close together, spit it, and stuff it with oysters, compounded with nutmeg, mace, tyme, graded bread, salt, and pepper: Mix all these with a little vinegar, and the white of an egg, and roul the oysters in it; stuff the head with it as full as you can, and roast it thorowly, setting a dish under it to catch the gravy, wherein let there be oysters, sweet herbs minced, a little white wine and slic't nutmeg; when the head is roasted, set the dish wherein the sauce is on the coals to stew a little, then put in a peice of butter, the juyce of an orange, and salt, beating it up thick together, dish the head, and put the sauce to it, and serve it hot to the table.

Several Sauces for roast Veal.

1. Gravy, claret, nutmeg, vinegar, butter, sugar, and oranges.

2. Juyce of orange, gravy, nutmeg, and slic't lemon on it.

3. Vinegar and butter.

4. All manner of sweet herbs chopped small with the yolks of two or three eggs, and boil them in vinegar, butter, a few bread crumbs, currans, beaten cinamon, sugar, and a whole clove or two, put it under the veal, with slices of orange and lemon about the dish.

5. Claret sauce, of boil'd carrots, and boil'd quinces stamped and strained, with lemon, nutmeg, pepper, rose-vinegar, sugar, and verjuyce, boil'd to an indifferent height or thickness, with a few whole cloves.

To roast red Deer.

Take a side, or half hanch, and either lard them with small lard, or stick them with cloves; but parboil them before you lard them, then spit and roast them.

Sauces for red Deer.

1. The gravy and sweet herbs chopped small and boil'd together, or the gravy only.

2. The juyce of oranges or lemons, and gravy.

3. A Gallendine sauce made with strained bread, vinegar, claret wine, cinamon, ginger, and sugar; strain it, and being finely beaten with the spices boil it up with a few whole cloves and a sprig of rosemary.

4. White bread boil'd in water pretty thick without spices, and put to it some butter, vinegar, and sugar.

If you will stuff or farse any venison, stick them with rosemary, tyme, savory, or cloves, or else with all manner of sweet herbs, minced with beef-suet, lay the caul over the side or half hanch, and so roast it.

To roast pork with the Sauces belonging to it.

Take a chine of Pork, draw it with sage on both sides being first spitted, then roast it; thus you may do of any other Joynt, whether Chine, Loyn, Rack, Breast, or spare-rib, or Harslet of a bacon hog, being salted a night of two.

Sauces.

1. Gravy, chopped sage, and onions boil'd together with some pepper.

2. Mustard, vinegar, and pepper.

3. Apples pared, quartered, and boil'd in fair water, with some sugar and butter.

4. Gravy, onions, vinegar, and pepper.

To roast Pigs divers ways with their different sauces.

To roast a Pig with the hair on.

Take a pig and draw out his intrails or guts, liver and lights, draw him very clean at vent, and wipe him, cut off his feet, truss him, and prick up the belly close, spit it, and lay it to the fire, but scorch it not, being a quarter roasted, the skin will rise up in blisters from the flesh; then with your knife or hands pull off the skin and hair, and being clean flayed, cut slashes down to the bones, baste it with butter and cream, being but warm, then bread it with grated white bread, currans, sugar, and salt mixed together, and thus apply basting upon dregging, till the body be covered an inch thick; then the meat being throughly roasted, draw it and serve it up whole, with sauce made of wine-vinegar, whole cloves, cinamon, and sugar boiled to a syrrup.

Otherways.

You may make a pudding in his belly, with grated bread, and some sweet herbs minced small, a little beef-suet also minced, two or three yolks of raw eggs, grated nutmeg, sugar, currans, cream, salt, pepper, &c. Dredge it or bread it with flower, bread, sugar, cinamon slic't nutmeg.

To dress a Pig the French way.

Take and spit it, the Pig being scalded and drawn, and lay it down to the fire, and when the Pig is through warm, take off the skin, and cut it off the spit, and divide it into twenty pieces, more or less, (as you please) then take some white-wine, and some strong broth, and stew it therein with an onion or two minc't very small, and some stripped tyme, some pepper, grated nutmeg, and two or three anchoves, some elder vinegar, a little butter, and some gravy if you have it; dish it up with the same liquor it was stewed in, with some French bread in slices under it, with oranges, and lemons upon it.

To roast a Pig the plain way.

Scald and draw it, wash it clean, and put some sage in the belly, prick it up, and spit it, roast it and baste with butter, and salt it; being roasted fine and crisp, make sauce with chopped sage and currans well boil'd in vinegar and fair water, then put to them the gravy of the Pig, a little grated bread, the brains, some barberries, and sugar, give these a warm or two, and serve the Pig on this sauce with a little beaten butter.

To roast a Pig otherways.

Take a Pig, scald and draw it, then mince some sweet herbs, either sage or penny-royal, and roul it up in a ball with some butter, prick it up in the pigs belly and roast him; being roasted, make sauce with butter, vinegar, the brains, and some barberries.

Otherways.

Draw out his bowels, and flay it but only the head-truss the head looking over his back; and fill his belly with a pudding made of grated bread, nutmeg, a little minced beef-suet, two or three yolks of raw eggs, salt, and three or four spoonfuls of good cream, fill his belly and prick it up, roast it and baste it with yolks of eggs; being roasted, wring on the juyce of a lemon, and bread it with grated bread, pepper, nutmeg, salt, and ginger, bread it quick with the bread and spices.

Then make sauce with vinegar, butter, and the yolks of hard eggs minced, boil them together with the gravy of the Pig, and serve it on this sauce.

To roast Hares with their several stuffings and sauces.

Take a hare, flay it, set it, and lard it with small lard, stick it with cloves, and make a pudding in his belly with grated bread, grated nutmeg, beaten cinamon, salt, currans, eggs, cream, and sugar; make it good, and stiff, fill the hare and roast it: if you would have the pudding green, put juyce of spinage, if yellow, saffron.

Sauce.

Beaten cinamon, nutmeg, ginger, pepper, boil'd prunes, and currans strained, muskefied bisket-bread, beaten into powder, sugar, and cloves, all boiled up as thick as water-grewel.

To roast a Hare with the skin on.

Draw a hare (that is, the bowels out of the body) wipe it clean, and make a farsing or stuffing of all manner of sweet herbs, as tyme, winter-savory, sweet Marjoram, and parsley, mince them very small, and roul them in some butter, make a ball thereof, and put it in the belly of the hare, prick it up close, and roast it with the skin and hair on it, baste it with butter, and being almost roasted flay off the skin, and stick a few cloves on the hare; bread it with fine grated manchet, flower, and cinamon, bread it good and thick, froth it up, and dish it on sauce made of grated bread, claret-wine, wine-vinegar, cinamon, ginger, sugar, and barberries, boil it up to an indifferency.

Several Sauces belonging to Rabits.

1. Beaten butter, and rub the dish with a clove of garlick.

2. Sage and parsley minced, roul it in a ball with some butter, and fill the belly with this stuffing.

3. Beaten butter with lemon and pepper.

4. In the French fashion, onions minced small and fried, and mingled with mustard and pepper.

5. The rabits being roasted, wash the belly with the gravy of mutton, and add to it a slice or two of lemon.

To roast Woodcocks in the English Fashion.

First pull and draw them, then being washt and trust, roast them, baste them with butter, and save the gravy, then broil toasts and butter them; being roasted, bread them with bread and flower, and serve them in a clean dish on the toast and gravy.

Otherways in the French Fashion.

Being new and fresh kil'd that day you use them, pull, truss, & lard them with a broad piece of lard or bacon pricked over the breast: being roasted, serve them on broil'd toast, put in verjuyce, or the juyce of orange with the gravy, and warmed on the fire.

Or being stale, draw them, and put a clove or two in the bellies, with a piece of bacon.

To roast a Hen or Pullet.

Take a Pullet or Hen full of eggs, draw it and roast it; being roasted break it up, and mince the brauns in thin slices, save the wings whole, or not mince the brauns, and leave the rump with the legs whole; stew all in the gravy and a little salt.

Then have a minced lemon, and put it into the gravy, dish the minced meat in the midst of the dish, and the thighs, wings, and rumps about it. Garnish the dish, with oranges and lemons quartered, and serve them up covered.

Sauce with Oysters and Bacon.

Take Oysters being parboil'd and clenged from the grunds, mingle them with pepper, salt, beaten nutmeg, time, and sweet marjoram, fill the Pullets belly, and roast it, as also two or three ribs of interlarded bacon, serve it in two pieces into the dish with the pullet; then make sauce of the gravy, some of the oysters liquor, oysters and juice of oranges boil'd together, take some of the oysters out of the pullets belly, and lay on the breast of it, then put the sauce to it with slices of lemon.

Sauce for Hens or Pullets to prepare them to roast.

Take a pullet, or hen, if lean, lard it, if fat, not; or lard either fat or lean with a piece or slice of bacon over it, and a peice of interlarded bacon in the belly, seasoned with nutmeg, and pepper, and stuck with cloves.

Then for the sauce take the yolks of six hard eggs minced small, put to them white-wine, or wine vinegar, butter, and the gravy of the hen, juyce of orange, pepper, salt, and if you please add thereto mustard.

Several other Sauces for roast Hens.

1. Take beer, salt, the yolks of three hard eggs, minced small, grated bread, three or four spoonfuls of gravy; and being almost boil'd, put in the juyce of two or three oranges, slices of a lemon and orange, with lemon-peel shred small.

2. Beaten butter with juice of lemon or orange, white or claret wine.

3. Gravy and claret wine boil'd with a piece of an onion, nutmeg, and salt, serve it with the slices of orange or lemons, or the juyce in the sauce.

4. Or with oyster-liquor, an anchove or two, nutmeg, and gravy, and rub the dish with a clove of garlick.

5. Take the yolks of hard eggs and lemon peel, mince them very small, and stew them in white-wine, salt, and the gravy of the fowl.

Several Sauces for roast Chickens.

1. Gravy, and the juyce or slices of orange.

2. Butter, verjuyce, and gravy of the chicken, or mutton gravy.

3. Butter and vinegar boil'd together, put to it a little sugar, then make thin sops of bread, lay the roast chicken on them, and serve them up hot.

4. Take sorrel, wash and stamp it, then have thin slices of manchet, put them in a dish with some vinegar, strained sorrel, sugar, some gravy, beaten cinamon, beaten butter, and some slices of orange or lemon, and strew thereon some cinamon and sugar.

5. Take slic't oranges, and put to them a little white wine, rose-water, beaten mace, ginger, some sugar, and butter; set them on a chafing dish of coals and stew them; then have some slices of manchet round the dish finely carved, and lay the chickens being roasted on the sauce.

6. Slic't onions, claret wine, gravy, and salt boil'd up.

Sauces for roast Pigeons or Doves.

1. Gravy and juyce of orange.

2. Boil'd parsley minced, and put amongst some butter and vinegar beaten up thick.

3. Gravy, claret wine, and an onion stewed together, with a little salt.

4. Vine-leaves roasted with the Pigeons minced and put in claret-wine and salt, boil'd together, some butter and gravy.

5. Sweet butter and juyce of orange beat together, and made thick.

6. Minced onions boil'd in claret wine almost dry, then put to it nutmeg, sugar, gravy of the fowl, and a little pepper.

7. Or gravy of the Pigeons only.

Sauces for all manner of roast Land-Fowl, as Turkey, Bustard, Peacock, Pheasant, Partridge, &c.

1. Slic't onions being boil'd, stew them in some water, salt, pepper, some grated bread, and the gravy of the fowl.

2. Take slices of white-bread and boil them in fair water with two whole onions, some gravy, half a grated nutmeg, and a little salt; strain them together through a strainer, and boil it up as thick as water grewel; then add to it the yolks of two eggs dissolved with the juyce of two oranges, &c.

3. Take thin slices of manchet, a little of the fowl, some sweet butter, grated nutmeg, pepper, and salt; stew all together, and being stewed, put in a lemon minced with the peel.

4. Onions slic't and boil'd in fair water, and a little salt, a few bread crumbs beaten, pepper, nutmeg, three spoonful of white wine, and some lemon-peel finely minced, and boil'd all together: being almost boil'd put in the juyce of an orange, beaten butter, and the gravy of the fowl.

5. Stamp small nuts to a paste, with bread, nutmeg, pepper, saffron, cloves, juyce of orange, and strong broth, strain and boil them together pretty thick.

6. Quince, prunes, currans, and raisins, boil'd, muskefied bisket stamped and strained with white wine, rose vinegar, nutmeg, cinamon, cloves, juyce of oranges and sugar, and boil it not too thick.

7. Boil carrots and quinces, strain them with rose vinegar, and verjuyce, sugar, cinamon, pepper, and nutmeg, boil'd with a few whole cloves, and a little musk.

8. Take a manchet, pare off the crust and slice it, then boil it in fair water, and being boil'd some what thick put in some white wine, wine vinegar, rose, or elder vinegar, some sugar and butter, &c.

9. Almond-paste and crumbs of manchet, stamp them together with some sugar, ginger, and salt, strain them with grape-verjuyce, and juyce of oranges; boil it pretty thick.

Sauce for a stubble or fat Goose.

1. The Goose being scalded, drawn, and trust, put a handful of salt in the belly of it, roast it, and make sauce with sowr apples slic't, and boil'd in beer all to mash, then put to it sugar and beaten butter. Sometime for veriety add barberries and the gravy of the fowl.

2. Roast sowr apples or pippins, strain them, and put to them vinegar, sugar, gravy, barberries, grated bread, beaten cinamon, mustard, and boil'd onions strained and put to it.

Sauces for a young stubble Goose.

Take the liver and gizzard, mince it very small with some beets, spinage, sweet herbs, sage, salt, and some minced lard; fill the belly of the goose, and sow up the rump or vent, as also the neck; roast it, and being roasted, take out the farsing and put it in a dish, then add to it the gravy of the goose, verjuyce, and pepper, give it a warm on the fire, and serve it with this sauce in a clean dish.

The French sauce for a goose is butter, mustard, sugar, vinegar, and barberries.

Sauce for a Duck.

Onions slic't and carrots cut square like dice, boil'd in white-wine, strong broth, some gravy, minced parsley, savory chopped, mace, and butter; being well stewed together, it will serve for divers wild fowls, but most proper for water fowl.

Sauces for Duck and Mallard in the French fashion.

1. Vinegar and sugar boil'd to a syrrup, with two or three cloves, and cinamon, or cloves only.

2. Oyster liquor, gravy of the fowl, whole onions boil'd in it, nutmeg, and anchove. If lean, farse and lard them.

Sauces for any kind of roast Sea Fowl, as Swan, Whopper, Crane, Shoveler, Hern, Bittern, or Geese.

Make a gallendine with some grated bread, beaten cinamon, and ginger, a quartern of sugar, a quart of claret wine, a pint of wine vinegar, strain the aforesaid materials and boil them in a skillet with a few whole cloves; in the boiling stir it with a spring of rosemary, add a little red sanders, and boil it as thick as water grewel.

Green Sauce for Pork, Goslings, Chickens, Lamb, or Kid.

Stamp sorrel with white-bread and pared pipkins in a stone or wooden mortar, put sugar to it, and wine vinegar, then strain it thorow a fine cloth, pretty thick, dish it in saucers, and scrape sugar on it.

Otherways.

Mince sorrel and sage, and stamp them with bread, the yolks of hard eggs, pepper, salt, and vinegar, but no sugar at all.

Or thus.

Juyce of green white, lemon, bread, and sugar.

To make divers sorts of Vinegar.

Take good white-wine, and fill a firkin half full, or a lesser vessel, leave it unstopped, and set it in some hot place in the sun, or on the leads of a house, or gutter.

If you would desire to make vinegar in haste, put some salt, pepper, sowr leven mingled together, and a hot steel, stop it up and let the Sun come hot to it.

If more speedy, put good wine into an earthen pot or pitcher, stop the mouth with a piece of paste, and put it in a brass pan or pot, boil it half an hour, and it will grow sowr.

Or not boil it, and put into it a beet root, medlars, services, mulberries, unripe flowers, a slice of barley bread hot out of the oven, or the blossoms of services in their season, dry them in the sun in a glass vessel in the manner, of rose vinegar, fill up the glass with clear wine vinegar, white or claret wine, and set it in the sun, or in a chimney by the fire.

To make Vinegar of corrupt Wine.

Boil it, and scum it very clean, boil away one third part, then put it in a vessel, put to it some charnel, stop the vessel close, and in a short time it will prove good vinegar.

To make Vinegar otherways.

Take six gallons of strong ale of the first running, set it abroad to cool, and being cold put barm to it, and head it very thorowly; then run it up in a firkin, and lay it in the sun, then take four or five handfuls of beans, and parch them on a fire-shovel, or pan, being cut like chesnuts to roast, put them into the vinegar as hot as you can, and stop the bung-hole with clay; but first put in a handful of rye leven, then strain a good handful of salt, and put in also; let it stand in the sun from May to August, and then take it away.

Rose Vinegar.

Keep Roses dried, or dried Elder flowers, put them into several double glasses or stone bottles, write upon them, and set them in the sun, by the fire, or in a warm oven; when the vinegar is out, put in more flowers, put out the old, and fill them up with the vinegar again.

Pepper Vinegar.

Put whole pepper in a fine clothe, bind it up and put it in the vessel or bottle of vinegar the space of eight Days.

Vinegar for Digestion and Health.

Take eight drams of Sea-onions, a quart of vinegar, and as much pepper as onions, mint, and Juniper-berries.

To Make strong Wine Vinegar into Balls.

Take bramble berries when they are half ripe, dry them and make them into powder, with a little strong vinegar, make little balls, and dry them in the sun, and when you will use them, take wine and heat it, put in some of the ball or a whole one, and it will be turned very speedily into strong vinegar.

To make Verjuyce.

Take crabs as soon as the kernels turn black, and lay them in a heap to sweat, then pick them from stalks and rottenness; and then in a long trough with stamping beetles stamp them to mash, and make a bag of course hair-cloth as square as the press; fill it with stamped crabs, and being well pressed, put it up in a clean barrel or hogs-head.

To make Mustard divers ways.

Have good seed, pick it, and wash it in cold water, drain it, and rub it dry in a cloth very clean; then beat it in a mortar with strong wine-vinegar; and being fine beaten, strain it and keep it close covered. Or grind it in a mustard quern, or a bowl with a cannon bullet.

Otherways.

Make it with grape-verjuyce, common-verjuyce, stale beer, ale, butter, milk, white-wine, claret, or juyce of cherries.

Mustard of Dijon, or French Mustard.

The seed being cleansed, stamp it in a mortar, with vinegar and honey, then take eight ounces of seed, two ounces of cinamon, two of honey, and vinegar as much as will serve, good mustard not too thick, and keep it close covered in little oyster-barrels.

To make dry Mustard very pleasant in little Loaves or Cakes to carry in ones Pocket, or to keep dry for use at any time.

Take two ounces of seamy, half an ounce of cinamon, and beat them in a mortar very fine with a little vinegar, and honey, make a perfect paste of it, and make it into little cakes or loaves, dry them in the sun or in an oven, and when you would use them, dissolve half a loaf or cake with some vinegar, wine, or verjuyce.

* * * * * * * * *

SECTION V.

The best way of making all manner of Sallets.

To make a grand Sallet of divers Compounds.

Take a cold roast capon and cut it into thin slices square and small, (or any other roast meat as chicken, mutton, veal, or neats tongue) mingle with it a little minced taragon and an onion, then mince lettice as small as the capon, mingle all together, and lay it in the middle of a clean scoured dish. Then lay capers by themselves, olives by themselves, samphire by it self, broom buds, pickled mushrooms, pickled oysters, lemon, orange, raisins, almonds, blue-figs, Virginia Potato, caperons, crucifix pease, and the like, more or less, as occasion serves, lay them by themselves in the dish round the meat in partitions. Then garnish the dish sides with quarters of oranges, or lemons, or in slices, oyl and vinegar beaten together, and poured on it over all.

On fish days, a roast, broil'd, or boil'd pike boned, and being cold, slice it as abovesaid.

Another way for a grand Sallet.

Take the buds of all good sallet herbs, capers, dates, raisins, almonds, currans, figs, orangado. Then first of all lay it in a large dish, the herbs being finely picked and washed, swing them in a clean napkin; then lay the other materials round the dish, and amongst the herbs some of all the aforesaid fruits, some fine sugar, and on the top slic't lemon, and eggs scarse hard cut in halves, and laid round the side of the dish, and scrape sugar over all; or you may lay every fruit in partitions several.

Otherways.

Dish first round the centre slic't figs, then currans, capers, almonds, and raisins together; next beyond that, olives, beets, cabbidge-lettice, cucumbers, or slic't lemon carved; then oyl and vinegar beaten together, the beast oyl you can get, and sugar or none, as you please; garnish the brims of the dish with orangado, slic't lemon jagged, olives stuck with slic't almonds, sugar or none.

Another grand Sallet.

Take all manner of knots of buds of sallet herbs, buds of pot-herbs, or any green herbs, as sage, mint, balm, burnet, violet-leaves, red coleworts streaked of divers fine colours, lettice, any flowers, blanched almonds, blue figs, raisins of the sun, currans, capers, olives; then dish the sallet in a heap or pile, being mixed with some of the fruits, and all finely washed and swung in a napkin, then about the centre lay first slic't figs, next capers and currans, then almonds and raisins, next olives, and lastly either jagged beats, jagged lemons, jagged cucumbers, or cabbidge lettice in quarters, good oyl and wine vinegar, sugar or none.

Otherways.

The youngest and smallest leaves of spinage, the smallest also of sorrel, well washed currans, and red beets round the centre being finely carved, oyl and vinegar, and the dish garnished with lemon and beets.

Other Grand Sallets.

Take green purslain and pick it leaf by leaf, wash it and swing it in a napkin, then being disht in a fair clean dish, and finely piled up in a heap in the midst of it lay round about the centre of the sallet pickled capers, currans, and raisins of the sun, washed, pickled, mingled, and laid round it: about them some carved cucumbers in slices or halves, and laid round also. Then garnish the dish brims with borage, or clove jelly-flowers. Or otherways with jagged cucumber-peels, olives, capers, and raisins of the sun, then the best sallet-oyl and wine-vinegar.

Other Grand Sallets.

All sorts of good herbs, the little leaves of red sage, the smallest leaves of sorrel, and the leaves of parsley pickt very small, the youngest and smallest leaves of spinage, some leaves of burnet, the smallest leaves of lettice, white endive and charvel all finely pick't and washed, and swung in a strainer or clean napkin, and well drained from the water; then dish it in a clean scowred dish, and about the centre capers, currans, olives, lemons carved and slic't, boil'd beet-roots carved and slic't, and dished round also with good oyl and vinegar.

A good Sallet otherways.

Take corn-sallet, rampons, Alexander-buds, pickled mushrooms, and make a sallet of them, then lay the corn sallet through the middle of the dish from side to side, and on the other side rampons, then Alexander-buds, and in the other four quarter of mushrooms, salt, over all, and put good oyl and vinegar to it.

Other grand Sallet.

Take the tenderest, smallest, and youngest ellicksander-buds, and small sallet, or young lettice mingled together, being washed and pickled, with some capers. Pile it or lay it flat in a dish, first lay about the centre, olives, capers, currans, and about those carved oranges and lemons, or in a cross partition-ways, and salt, run oyl and vinegar over all.

Otherways.

Boil'd parsnips in quarters laid round the dish, and in the midst some small sallet, or water cresses finely washed and picked, on the water-cresses some little small lettice finely picked and washed also, and some elicksander-buds in halves, and some in quarters, and between the quarters of the parsnips, some small lettice, some water-cresses and elicksander-buds, oyl and vinegar, and round the dish some slices of parsnips.

Another grand Sallet.

Take small sallet of all good sallet herbs, then mince some white cabbidge leaves, or striked cole-worts, mingle them among the small sallet, or some lilly-flowers slit with a pin; then first lay some minced cabbidge in a clean scowred dish, and the minced sallet round about it; then some well washed and picked capers, currans, olives, or none; then about the rest, a round of boild red beets, oranges, or lemons carved. For the garnish of the brim of the dish, boild colliflowers, carved lemons, beets, and capers.

Sallet of Scurvy grass.

Being finely pick't short, well soak't in clean water, and swung dry, dish it round in a fine clean dish, with capers and currans about it, carved lemon and orange round that, and eggs upon the centre not boil'd too hard, and parted in halves, then oyl and vinegar; over all scraping sugar, and trim the brim of the dish.

A grand Sallet of Alexander-buds.

Take large Alexander-buds, and boil them in fair water after they be cleansed and washed, but first let the water boil, then put them in, and being boil'd, drain them on a dish bottom or in a cullender; then have boil'd capers and currans, and lay them in the midst of a clean scowred dish, the buds parted in two with a sharp knife, and laid round about upright, or one half on one side, and the other against it on the other side, so also carved lemon, scrape on sugar, and serve it with good oyl and wine vinegar.

Other grand Sallet of Watercresses.

Being finely picked, washed and laid in the middle of a clean dish with slic't oranges and lemons finely carved one against the other, in partitions or round the dish, with some Alexander-buds boil'd or raw, currans, pers, oyl, and vinegar, sugar, or none.

A grand Sallet of pickled capers.

Pickled capers and currans basted and boil'd together, disht in the middle of a clean dish, with red beets boil'd and jagged, and dish't round the capers and currans, as also jagg'd lemon, and serve it with oyl and vinegar.

To pickle Samphire, Broom-buds, Kitkeys, Crucifix Pease, Purslane, or the like.

Take Samphire, and pick the branches from the dead leaves or straws, then lay it in a pot or barrel, & make a strong brine of white or bay-salt, in the boiling scum it clean; being boil'd and cold put it to the samphire, cover it and keep it for all the year, and when you have any occasion to use it, take and boil it in fair water, but first let the water boil before you put it in, being boiled and become green, let it cool, then take it out of the water, and put it in a little bain or double viol with a broad mouth, put strong wine vinegar to it, close it up close and keep it.

Otherways.

Put samphire in a brass pot that will contain it, and put to it as much wine-vinegar as water, but no salt; set it over a charcoal-fire, cover it close, and boil it till it become green, then put it up in a barrell with wine-vinegar close on the head, and keep it for use.

To pickle Cucumbers.

Pickle them with salt, vinegar, whole pepper, dill-seed, some of the stalks cut, charnell, fair water, and some sicamore-leaves, and barrel them up close in a barrel.

Pickled Quinces the best way.

1. Take quinces not cored nor pared, boil them in fair water not too tender, and put them in a barrel, fill it up with their liquor, and close on the head.

2. Pare them and boil them with white-wine, whole cloves, cinamon, and slic't ginger, barrel them up and keep them.

3. In the juyce of sweet apples, not cored, but wiped, and put up raw.

4. In white-wine barrel'd up raw.

5. Being pared and cored, boil them up in sweet-wort and sugar, keep them in a glazed pipkin close covered.

6. Core them and save the cores, cut some of the crab-quinces, and boil them after the quinces be parboil'd & taken up; then boil the cores, and some of the crab-quinces in quarters, the liquor being boild strain it thorow a strainer, put it in a barrel with the quinces, and close up the barrel.

To pickle Lemon.

Boil them in water and salt, and put them up with white-wine.

To pickle any kind of Flowers.

Put them into a gally-pot or double glass, with as much sugar as they weigh, fill them up with wine vinegar; to a pint of vinegar a pound of sugar, and a pound of flowers; so keep them for sallets or boild meats in a double glass covered over with a blade and leather.

To pickle Capers, Gooseberries, Barberries, red and white Currans.

Pick them and put them in the juyce of crab-cherries, grape-verjuyce, or other verjuyce, and then barel them up.

To Candy Flowers for Sallets, as Violets, Cowslips, Clove-gilliflowers, Roses, Primroses, Borrage, Bugloss, &c.

Take weight for weight of sugar candy, or double refined sugar, being beaten fine, searsed, and put in a silver dish with rose-water, set them over a charecoal fire, and stir them with a silver spoon till they be candied, or boil them in a Candy sirrup height in a dish or skillet, keep them in a dry place for your use, and when you use them for sallets, put a little wine-vinegar to them, and dish them.

For the compounding and candying the foresaid pickled and candied Sallets.

Though they may be served simply of themselves, and are both good and dainty, yet for better curiosity and the finer ordering of a table, you may thus use them.

First, if you would set forth a red flower that you know or have seen, you shall take the pot of preserv'd gilliflowers, and suiting the colours answerable to the flower, you shall proportion it forth, and lay the shape of a flower with a purslane stalk, make the stalk of the flower, and the dimensions of the leaves and branches with thin slices of cucumbers, make the leaves in true proportion jagged or otherways, and thus you may set forth some blown some in the bud, and some half blown, which will be very pretty and curious; if yellow, set it forth with cowslip or primroses; if blue take violets or borrage; and thus of any flowers.

* * * * * * * * *

SECTION VI.

To make all manner of Carbonadoes, either of Flesh or Fowl; as also all manner of fried Meats of Flesh, Collops and Eggs, with the most exquisite way of making Pancakes, Fritters, and Tansies.

To carbonado a Chine of Mutton.

Take a Chine of Mutton, salt it, and broil it on the embers, or toast it against the fire; being finely broil'd, baste it, and bread it with fine grated manchet, and serve it with gravy only.

To carbonado a Shoulder of Mutton.

Take a Shoulder of Mutton, half boil it, scotch it and salt it, save the gravy, and broil it on a soft fire being finely coloured and fitted, make sauce with butter, vinegar, pepper, and mustard.

To carbonado a Rack of Mutton.

Cut it into steaks, salt and broil them on the embers, and being finely soaked, dish them and make sauce of good mutton-gravy, beat up thick with a little juyce of orange, and a piece of butter.

To carbonado a Leg of Mutton.

Cut it round cross the bone about half an inch thick, then hack it with the back of a knife, salt it, and broil it on the embers on a soft fire the space of an hour; being finely broil'd, serve it with gravy sauce, and juyce of orange.

Thus you may broil any hanch of venison, and serve it with gravy only.

To broil a chine of Veal.

Cut it in three or four pieces, lard them (or not) with small lard, season them with salt and broil them on a soft fire with some branches of sage and rosemary between the gridiron and the chine; being broil'd, serve it with gravy, beaten butter, and juyce of lemon or orange.

To broil a Leg of Veal.

Cut it into rowls, or round the leg in slices as thick as ones finger, lard them or not, then broil them softly on embers, and make sauce with beaten butter, gravy, and juyce of orange.

To carbonado a Rack of Pork.

Take a Rack of Pork, take off the skin, and cut it into steaks, then salt it, and strow on some fennil seeds whole and broil it on a soft fire, being finely broil'd, serve it on wine-vinegar and pepper.

To broil a Flank of Pork.

Flay it and cut it into thin slices, salt it, and broil it on the embers in a dripping-pan of white paper, and serve it on the paper with vinegar and pepper.

To broil Chines of Pork.

Broil them as you do the rack, but bread them and serve them with vinegar and pepper, or mustard and vinegar.

Or sometimes apples in slices, boil'd in beer and beaten butter to a mash.

Or green sauce, cinamon, and sugar.

Otherways, sage and onions minced, with vinegar and pepper boil'd in strong broth till they be tender.

Or minced onions boil'd in vinegar and pepper.

To broil fat Venison.

Take half a hanch, and cut the fattest part into thick slices half an inch thick; salt and broil them on the warm embers, and being finely soaked, bread them, and serve them with gravy only.

Thus you may broil a side of venison, or boil a side, fresh in water and salt, then broil it and dredge it, and serve it with vinegar and pepper.

Broil the chine raw as you do the half hanch, bread it and serve it with gravy.

To fry Lambs or Kids Stones.

Take the stones, parboil them, then mince them small and fry them in sweet butter, strain them with some cream, some beaten cinamon, pepper, and grated cheese being put to it when it is strained, then fry them, and being fried, serve them with sugar and rose-water.

Thus may you dress calves or lambs brains.

To carbonado Land or Water Fowl.

Being roasted, cut them up and sprinkle them with salt, then scoch and broil them and make sauce with vinegar and butter, or juyce of orange.

To dress a dish of Collops and Egg the best way for service.

Take fine young and well coloured bacon of the ribs, the quantity of two pound, cut it into thine slices and lay them in a clean dish, toste them before the fire fine and crisp; then poche the eggs in a fair scrowred skillet white and fine, dish them on a dish and plate, and lay on the colops, some upon them, and some round the dish.

To broil Bacon on Paper.

Make the fashion of two dripping-pans of two sheets of white paper, then take two pound of fine interlarded bacon, pare off the top, and cut the bacon into slices as thin as a card, lay them on the papers, then put them on a gridiron, and broil them on the embers.

To broil Brawn.

Cut a Collar into six or seven slices round the Collar, and lay it on a plate in the oven, being broil'd serve it with juyce of orange, pepper, gravy, and beaten butter.

To fry Eggs.

Take fifteen eggs and beat them in a dish, then have interlarded bacon cut into square bits like dice, and fry them with chopped onions, and put to them cream, nutmeg, cloves, cinamon, pepper, and sweet herbs chopped small, (or no herbs nor spice) being fried, serve them on a clean dish, with sugar and juyce of orange.

To fry an Egg as round as a Ball.

Take a broad frying posnet, or deep frying pan, and three pints of clarified butter or sweet suet, heat it as hot as you do for fritters; then take a stick and stir it till it run round like to a whirle-pit; then break an egg into the middle of the whirle, and turn it round with your stick till it be as hard as a soft poached egg, and the whirling round of the butter or suet will make round as a ball; then take it up with a slice, and put it in a warm pipkin or dish, set it a leaning against the fire, so you may do as many as you please, they will keep half an hour yet be soft; you may serve them with fried or toasted collops.

To make the best Fritters.

Take good mutton-broth being cold, and no fat, mix it with flour and eggs, some salt, beaten nutmeg and ginger, beat them well together, then have apples or pippins, pare and core them, and cut them into dice-work, or square bits, and when you will fry them, put them in the batter, and fry them in clear clarified suet, or clarified butter, fry them white and fine, and sugar them.

Otherways.

Take a pint of sack, a pint of ale, some ale-yeast or barm, nine eggs yolks and whites beaten very well, the eggs first, then all together, then put in some ginger, salt, and fine flour, let it stand an hour or two, then put in apples, and fry them in beef-suet clarified, or clarified butter.

Other Fritters.

Take a quart of flour, three pints of cold mutton broth, a nutmeg, a quartern of cinamon, a race of ginger, five eggs, and salt, and strain the foresaid materials; put to them twenty slic't pippins, and fry them in six pound of suet.

Sometimes make the batter of cream, eggs, cloves, mace, nutmeg, saffron, barm, ale, and salt.

Other times flour, grated bread, mace, ginger, pepper, salt, barm, saffron, milk, sack, or white wine.

Sometimes you may use marrow steeped in musk and rose-water, and pleasant pears or quinces.

Or use raisins, currans, and apples cut like square dice, and as small, in quarters or in halves.

Fritters in the Italian Fashion.

Take a pound of the best Holland cheese or parmisan grated, a pint of fine flower, and as much fine bisket bread muskefied beaten to powder, the yolks of four or five eggs, some saffron and rosewater, sugar, cloves, mace, and cream, make it into stiff paste, then make it into balls, and fry them in clarified butter. Or stamp this paste in a mortar, and make the balls as big as a nutmeg or musket bullet.

Otherways in the Italian Fashion.

Take a pound of rice and boil it in a pint of cream, being boil'd something thick, lay it abroad in a clean dish to cool, then stamp it in a stone mortar, with a pound of good fat cheese grated, some musk, and yolks of four or five hard eggs, sugar, and grated manchet or bisket bread; then make it into balls, the paste being stiff, and you may colour them with marigold flowers stamped, violets, blue bottles, carnations or pinks, and make them balls of two or three colours. If the paste be too tender, work more bread to them and flour, fry them, and serve them with scraping sugar and juyce of orange. Garnish these balls with stock fritters.

Fritters of Spinage.

Take spinage, pick it and wash it, then set on a skillet of fair water, and when it boileth put in the spinage, being tender boil'd put it in a cullender to drain away the liquor; then mince it small on a fair board, put it in a dish and season it with cinamon, ginger, grated manchet, fix eggs with the whites and yolks, a little cream or none, make the stuff pretty thick, and put in some boil'd currans. Fry it by spoonfuls, and serve it on a dish and plate with sugar.

Thus also you may make fritters of beets, clary, borrage, bugloss, or lattice.

To make Stock-Fritters or Fritters of Arms.

Strain half a pint of fine flower, with as much water, and make the batter no thicker, than thin cream; then heat the brass moulds in clarified butter; being hot wipe them, dip the moulds half way in the batter and fry them, to garnish any boil'd fish meats or stewed oysters. View their forms.

Other fried Dishes of divers forms, or Stock-Fritters in the Italian Fashion.

Take a quart of fine flower, and strain it with some almond milk, leven, white wine, sugar and saffron; fry it on the foresaid moulds, or dip clary on it, sage leaves, or branches of rosemary, then fry them in clarified butter.

Little Pasties, Balls, or Toasts fried.

Take a boil'd or raw Pike, mince it and stamp it with some good fat old cheese grated, season them with cinamon, sugar, boil'd currans, and yolks of hard eggs, make this stuff into balls, toasts or pasties, and fry them.

Otherways.

Make your paste into little pasties, stars, half moons, scollops, balls, or suns.

Or thus.

Take grated bread, cake, or bisket bread, and fat cheese grated, almond paste, eggs, cinamon, saffron, and fry them as abovesaid.

Otherways Pasties to fry.

Take twenty apples or pippins par'd, coard, and cut into bits like square dice, stew them in butter, and put to them three ounces of bisket bread, stamp all together in a stone mortar, with six ounces of fat cheese grated, six yolks of eggs, cinamon, six ounces of sugar, make it in little Pasties, or half moons, and fry them.

Otherways.

Take a quart of fine flower, wet it with almond milk, sack, white-wine, rose-water, saffron, and sugar, make thereof a paste into balls, cakes, or any cut or carved branches, and fry them in clarified butter, and serve them with fine scraped sugar.

To fry Paste out of a Syringe or Butter-squirt.

Take a quart of fine flower, & a litle leven, dissolve it in warm water, & put to it the flour, with some white wine, salt, saffron, a quarter of butter, and two ounces of sugar; boil the aforesaid things in a skillet as thick as a hasty pudding, and in the boiling stir it continually, being cold beat it in a mortar, fry it in clarified butter, and run it into the butter through a butter-squirt.

To make Pancakes.

Take three pints of cream, a quart of flour, eight eggs, three nutmegs, a spoonful of salt, and two pound of clarified butter; the nutmegs being beaten, strain them with the cream, flour and salt, fry them into pancakes, and serve them with fine sugar.

Otherways.

Take three pints of spring-water, a quart of flour, mace, and nutmeg beaten, six cloves, a spoonful of salt, and six eggs, strain them and fry them into Pancakes.

Or thus.

Make stiff paste of fine flour, rose-water, cream, saffron, yolks of eggs, salt, and nutmeg, and fry them in clarified butter.

Otherways.

Take three pints of cream, a quart of flour, five eggs, salt, three spoonfuls of ale, a race of ginger, cinamon as much, strain these materials, then fry and serve them with fine sugar.

To make a Tansie the best way.

Take twenty eggs, and take away five whites, strain them with a quart of good thick sweet cream, and put to it grated nutmeg, a race of ginger grated, as much cinamon beaten fine, and a penny white loaf grated also, mix them all together with a little salt, then stamp some green wheat with some tansie herbs, strain it into the cream and eggs, and stir all together; then take a clean frying-pan, and a quarter of a pound of butter, melt it, and put in the tansie, and stir it continually over the fire with a slice, ladle, or saucer, chop it, and break it as it thickens, and being well incorporated put it out of the pan into a dish, and chop it very fine; then make the frying pan very clean, and put in some more butter, melt it, and fry it whole or in spoonfuls; being finely fried on both sides, dish it up, and sprinkle it with rose-vinegar, grape-verjuyce, elder-vinegar, couslip-vinegar, or the juyce of three or four oranges, and strew on good store of fine sugar.

Otherways.

Take a little tansie, featherfew, parsley, and violets stamp and strain them with eight or ten eggs and salt, fry them in sweet butter, and serve them on a plate and dish with some sugar.

A Tansie for Lent.

Take tansie and all manner of herbs as before, and beaten almond, stamp them with the spawn of pike or carp and strain them with the crumb of a fine manchet, sugar, and rose-water, and fry it in sweet butter.

Toasts of Divers sorts.

First, in Butter or Oyl.

Take a cast of fine rouls or round manchet, chip them, and cut them into toasts, fry them in clarified butter, frying oyl, or sallet oyl, but before you fry them dip them in fair water, and being fried, serve them in a clean dish piled one upon another, and sugar between.

Otherways.

Toste them before the fire, and run them over with butter, sugar, or oyl.

Cinamon Toasts.

Cut fine thin toasts, then toast them on a gridiron, and lay them in ranks in a dish, put to them fine beaten cinamon mixed with sugar and some claret, warm them over the fire, and serve them hot.

French Toasts.

Cut French bread, and toast it in pretty thick toasts on a clean gridiron, and serve them steeped in claret, sack, or any wine, with sugar and juyce of orange.

* * * * * * * * *

SECTION VII.

The most Excellent Ways of making All sorts of Puddings.

A boil'd Pudding.

Beat the yolks of three eggs, with rose-water, and half a pint of cream, warm it with a piece of butter as big as a walnut, and when it is melted mix the eggs and that together, and season it with nutmeg, sugar, and salt; then put in as much bread as will make it as thick as batter, and lay on as much flour as will lie on a shilling, then take a double cloth, wet it, and flour it, tie it fast, and put it in the pot; when it is boil'd, serve it up in a dish with butter, verjuice, and sugar.

Otherways.

Take flour, sugar, nutmeg, salt, and water, mix them together with a spoonful of gum-dragon, being steeped all night in rose-water, strain it, then put in suet, and boil it in a cloth.

To boil a Pudding otherways.

Take a pint of cream or milk, and boil it with a stick of cinamon, being boil'd let it cool, then put in six eggs, take out three whites, and beat the eggs before you put them in the milk, then slice a penny-roul very thin and being slic't beat all together, then put in some sugar, and flour the cloth; being boil'd for sauce, put butter, sack, and sugar, beat them up together, and scrape sugar on it.

Other Pudding.

Sift grated bread through a cullender, and mix it with flour, minc't dates, currans, nutmeg, cinamon, minc't suet, new milk warm, sugar and eggs, take away some of the whites and work all together, then take half the pudding for one side, and half for the other side, and make it round like a loaf, then take butter and put it into the midst, and the other side aloft on the top, when the liquor boils, tie it in a fair cloth and boil it, being boil'd, cut it in two, and so serve it in.

To make a Cream Pudding to be boil'd.

Take a quart of cream and boil it with mace, nutmeg and ginger quartered, put to it eight eggs, and but four whites beaten, a pound of almonds blanched, beaten, and strained in with the cream, a little rose-water, sugar, and a spoonful of fine flower; then take a thick napkin, wet it and rub it with flour, and tie the pudding up in it: being boil'd make sauce for it with sack, sugar, and butter beat up thick together with the yolk of an egg, then blanch some almonds, slice them, and stick the pudding with them very thick, and scrape sugar on it.

To make a green boil'd Pudding of sweet Herbs.

Take and steep a penny white loaf in a quart of cream and only eight yolks of eggs, some currans, sugar, cloves, beaten mace, dates, juyce of spinage, saffron, cinamon, nutmeg, sweet marjoram, tyme, savory, peniroyal minced very small, and some salt, boil it in beef-suet, marrow, (or none.) These puddings are excellent for stuffings of roast or boil'd Poultrey, Kid, Lamb, or Turkey, Veal, or Breasts of Mutton.

To make a Pudding in haste.

Take a pint of good Milk or Cream, put thereto a handful of raisins of the Sun, with as many currans, and a piece of butter, then grate a manchet and a nutmeg, and put thereto a handful of flour; when the milk boils, put in the bread, let it boil a quarter of an hour, then dish it up on beaten butter.

To make a Quaking Pudding.

Slice the crumbs of a penny manchet, and infuse it three or four hours in a pint of scalding hot cream, covering it close, then break the bread with a spoon very small, and put to it eight eggs, and put only four whites, beat them together very well, and season it with sugar, rose-water, and grated nutmeg: if you think it too stiff, put in some cold cream and beat them well together; then wet the bag or napkin and flour it, put in the pudding, tie it hard, and boil it half an hour, then dish it and put to it butter, rose-water, and sugar, and serve it up to the table.

Otherways baked.

Scald the bread with a pint of cream as abovesaid, then put to it a pound of almonds blanched and beaten small with rose-water in a stone mortar, or walnuts, and season it with sugar, nutmeg, salt, the yolks of six eggs, a quarter of a pound of dates slic't and cut small a handful of currans boil'd and some marrow minced, beat them all together and bake it.

To make a Quaking Pudding either boil'd or baked.

Take a pint of good thick cream, boil it with some large mace, whole cinamon, and slic't nutmeg, then take six eggs, and but three whites, beat them well, and grate some stale manchet, the quantity of a half penny loaf, put it to the eggs with a spoonful of flour, then season the cream according to your own taste with sugar and salt; beat all well together, then wet a cloth or butter it, and put in the pudding when the water boils; an hour will bake it or boil it.

Otherways.

Take a penny white loaf, pare off the crust, and slice the crumb, steep it in a quart of good thick cream warmed, some beaten nutmeg, six eggs, whereof but two whites, and some salt. Sometimes you may use boil'd currans, or boil'd raisins.

If to bake, make it a little stiffer, sometimes add saffron; on flesh-days use beef-suet, or marrow; (or neither) for a boil'd pudding butter the napkin being first wetted in water, and bind it up like a ball, an hour will boil it.

To make a Shaking Pudding.

Take a pint of cream and boil it with large mace, slic't nutmeg, and ginger, put in a few almonds blanched and beaten with rose-water, strain them all together, then put to it slic't ginger, grated bread, salt and sugar, flour the napkin or cloth, and put in the pudding, tie it hard, and put it in boiling water; (as you must do all puddings) then serve it up verjuyce, butter, and sugar.

To make a Hasty-Pudding in a Bag.

Boil a pint of thick cream with a spoonful of flour, season it with nutmeg, sugar, and salt, wet the cloth and flour it, then pour in the cream being hot into the cloth, and when it is boil'd butter it as a hasty pudding. If it be well made, it will be as good as a Custard.

To make a Hasty-Pudding otherways.

Grate a two penny manchet, and mingle it with a quarter of a pint of flour nutmeg, and salt, a quarter of sugar, and half a pound of butter; then set it a boiling on the fire in a clean scowred skillet, a quart, or three pints of good thick cream, and when it boils put in the foresaid materials, stir them continual, and being half boil'd, put in six yolks of eggs, stir them together, and when it is boil'd, serve it in a clean scowred dish, and stick it with some preserved orange-peel thin sliced, run it over with beaten butter, and scraping sugar.

To make an Almond Pudding.

Blanch and beat a pound of almonds, strain them with a quart of cream, a grated, penny manchet searsed, four eggs, some sugar, nutmeg grated, some dates, & salt; boil it, and serve it in a dish with beaten butter, stick it with some muskedines, or wafers, and scraping sugar.

Otherways.

Take a pound of almond-paste, some grated bisket-bread, cream, rose-water, yolks of eggs, beaten cinamon, ginger, nutmeg, some boil'd currans, pistaches, and musk, boil it in a napkin, and serve it as the former.

To make an Almond Pudding in Guts.

Take a pound of blanched almonds, beat them very small, with rosewater, and a little good new milk or cream with two or three blades of mace, and some sliced nutmegs; when it is boil'd take the spice clean from it, then grate a penny loaf and searse it through a cullender, put it into the cream, and let it stand till it be pretty cool, then put in the almonds, five or six yolks of eggs, salt, sugar and good store of marrow or beef-suet finely minced, and fill the guts.

To make a Rice Pudding to bake.

Boil the rice tender in milk, then season it with nutmeg, mace, rose-water, sugar, yolks of eggs, with half the whites, some grated bread, and marrow minced with amber-greese, and bake it in a buttered dish.

To make Rice Puddings in guts.

Boil half a pound of rice with three pints of milk, and a little beaten mace, boil it until the rice be dry, but never stir it, if you do, you must stir it continually, or else it will burn, pour your rice into a cullender or strainer, that the moisture may run clean from it, then put to it six eggs, (put away the whites of three) half a pound of sugar, a quarter of a pint of rose-water, a pound of currans, and a pound of beef-suet shred small, season it with nutmeg, cinamon, and salt, then dry the small guts of a hog, sheep, or beefer, and being, finely cleansed for the purpose, steep and fill them, cut the guts a foot long, and fill them three quarters full, tie both ends together, and put them in boiling water, a quarter of an hour will boil them.

Otherways.

Boil the rice first in water, then in milk, after with salt, in cream; then take six eggs, grated bread, good store of marrow minced small, some nutmeg, sugar, and salt; fill the guts and put them into a pipkin, and boil them in milk and rose-water.

Otherways.

Steep it in fair water all night, then boil it in new milk, and drain out the milk through a cullender, then mince a good quantity of beef-suet not too small, and put it into the rice in some bowl or tray, with currans being first boil'd, yolks of eggs, nutmeg, cinamon, sugar, and barberries, mingle all together; then wash the second guts, fill them, and boil them.

To make a Cinamon Pudding.

Take and steep a penny white loaf in a quart of cream, six yolks of eggs, and but two whites, dates, half an ounce of beaten cinamon, and some almond paste. Sometimes add rose-water, salt, and boil'd currans, either bake or boil it for stuffings.

To make a Haggas Pudding.

Take a calves chaldron being well scowred or boiled, mince it being cold, very fine and small, then take four or five eggs, and leave out half the whites, thick cream, grated bread, sugar, salt, currans, rose-water, some beef-suet or marrow, (and if you will) sweet marjoram, time, parsley, and mix all together; then having a sheeps maw ready dressed, put it in and boil it a little.

Otherways.

Take good store of parsley, tyme, savory, four or five onions, and sweet marjoram, chop them with some whole oatmeal, then add to them pepper, and salt, and boil them in a napkin, being boil'd tender, butter it, and serve it on sippets.

To make a Chiveridge Pudding.

Lay the fattest of a hog in fair water and salt to scowr them, then take the longest and fattest gut, and stuff it with nutmeg, sugar, ginger, pepper, and slic't dates, cut them and serve them to the table.

To make Leveridge Puddings.

Boil a hogs liver, and let it be thorowly cold, then grate and sift it through a cullender, put new milk to it and the fleck of a hog minced small put into the liver, and some grated bread, divide the meat in two parts, then take store of herbs, mince them fine, and put the herbs into one part with nutmeg, mace, pepper, anniseed, rosewater, cream, and eggs, fill them up and boil them. To the other part or sort put barberries, slic't dates, currans, cream, and eggs.

Other Leveridge Puddings.

Boil a hogs liver very dry, and when it is cold grate it and take as much grated manchet as liver, sift them through a cullender; and season them with cloves, mace, and cinamon, as much of all the other spices, half a pound of sugar, a pound and a half of currans, half a pint of rose-water, three pound of beef suet minced small, eight eggs and but four whites.

A Swan or Goose Pudding.

Strain the swan or goose blood, and steep with it oatmeal or grated bread in milk or cream, with nutmeg, pepper, sweet herbs minced, suet, rose-water, minced lemon peels very small and a small quantity of coriander-seed.

This for a Pudding in a swan or gooses neck.

To make a Farsed Pudding.

Mince a leg of mutton with sweet herbs, grated bread, minced dates, currans, raisins of the sun, a little orangado or preserved lemon sliced thin, a few coriander-seeds, nutmeg, pepper, and ginger, mingle all together with some cream, and raw eggs, and work it together like a pasty, then wrap the meat in a caul of mutton or veal, and so you may either boil or bake them. If you bake them, indorse them with yolks of eggs, rose-water, and sugar, and stick them with little sprigs of rosemary and cinamon.

To make a Pudding of Veal.

Mince raw veal very fine, and mingle it with lard cut into the form of dice, then mince some sweet marjoram, penniroyal, camomile, winter-savory, nutmeg, ginger, pepper, salt, work all together with good store of beaten cinamon, sugar, barberries, sliced figs, blanched almonds, half a pound of beef-suet finely minced, put these into the guts of a fat mutton or hog well cleansed, and cut an inch and a half long, set them a boiling in a pipkin of claret wine with large mace; being almost boil'd, have some boil'd grapes in small bunches, and barberries in knots, then dish them on French bread being scalded with the broth of some good mutton gravy, and lay them on garnish of slic't lemons.

To make a Pudding of Wine in guts.

Slice the crumbs, of two manchets, and take half a pint of wine, and some sugar, the wine must be scalded; then take eight eggs, and beat them with rose-water, put to them sliced dates, marrow, and nutmeg, mix all together, and fill the guts to boil.

Bread Puddings in guts.

Take cream and boil it with mace, and mix beaten almonds with rose-water, then take cream, eggs, nutmeg, currans, salt, and marrow, mix them with as much bread as you think fit, and fill the guts.

To make an Italian Pudding.

Take a fine manchet and cut it in square pieces like dice, then put to it half a pound of beef-suet minced small, raisins of the sun, cloves, mace, minced dates, sugar, marrow, rose-water, eggs, and cream, mingle all these together, put them into a buttered dish, in less than an hour it will be baked, and when you serve it, scrape sugar on it.

Other Pudding in the Italian Fashion with blood of Beast or Fish.

Take half a pound of grated cheese, a penny manchet grated, sweet herbs chopped very small, cinamon, pepper, salt, nutmeg, cloves, mace, four eggs, sugar, and currans, bake it in a dish or pie, or boil it in a napkin, and bind it up in a ball, being boil'd serve it with beaten butter, sugar, and beaten cinamon.

To make a French Pudding.

Take half a pound of raisins of the sun, a penny white loaf pared and cut into dice-work, half a pound of beef-suet finely minced, three ounces of sugar, eight slic't dates, a grain of musk, twelve or sixteen lumps of marrow, salt, half a pint of cream, three eggs beaten with it, and poured on the pudding, cloves, mace, nutmeg, salt, and a pome-water, or a pippin or two pared, slic't, and put in the bottom of the dish before you bake the pudding.

To make a French Barley Pudding.

Boil the barley, & put to one quart of barley, a manchet grated, then beat a pound of almonds, & strain them with cream, then take eight eggs, & but four whites, & beat them with rose-water, season it with nutmeg, mace, salt, and marrow, or beef-suet cut small, mingle all together, then fill the guts and boil them.

To make an excellent Pudding.

Take crumbs of white-bread, as much fine flour, the yolks of four eggs, but one white, and as much good cream as will temper it as thick as you would make pancake batter, then butter the dish, bake it, and scrape sugar on it being baked.

Puddings of Swines Lights.

Parboil the lights, mince them very small with suet, and mix them with grated bread, cream, curans, eggs, nutmeg, salt, and rose-water, and fill the guts.

To make an Oatmeal Pudding.

Pick a quart of whole oatmeal, being finly picked and cleansed, steep it in warm milk all night, next morning drain it, and boil it in three pints of cream; being boil'd and cold put to it six yolks of eggs and but three whites, cloves, mace, saffron, salt, dates slic't, and sugar, boil it in a napkin, and boil it as the bread-pudding, serve it with beaten butter, and stick it with slic't dates, and scrape sugar; or you may bake these foresaid materials in dish, pye, &c.

Sometimes add to this pudding raisins of the sun, and all manner of sweet herbs, chopped small, being seasoned as before.

Other Oatmeal Pudding.

Take great oatmeal, pick it and scale it in cream being first put in a dish or bason, season it with nutmeg, cinamon, ginger, pepper, and currans, bake it in a dish, or boil it in a napkin, being baked or boiled, serve it with beaten butter, and scraping sugar.

Otherways.

Season it with cloves, mace, saffron, salt, and yolks of eggs, and but five that have whites, and some cream to steep the groats in, boil it in a napkin, or bake it in a dish or pye.

To make Oatmeal Pudding-pies.

Steep oatmeal in warm milk three or four hours, then strain some blood into it of flesh or fish, mix it with cream, and add to it suet minced small, sweet herbs chopped fine, as tyme, parsley, spinage, succory, endive, strawberry leaves, violet leaves, pepper, cloves mace, fat beef-suet, and four eggs; mingle all together, and so bake them.

To make an Oatmeal Pudding boil'd.

Take the biggest oatmeal, mince what herbs you like best and mix with it, season it with pepper and salt, tye it strait in a bag, and when it is boild, butter it and serve it up.

Oatmeal Pudding otherwise of fish or flesh blood.

Take a quart of whole oatmeal, steep it in warm milk over night, & then drain the groats from it, boil them in a quart or three pints of good cream; then the oatmeal being boil'd and cold, have tyme, penniroyal, parsley, spinage, savory, endive, marjoram, sorrel, succory, and strawberry leaves, of each a little quantity, chop them fine, and put them to the oatmeal, with some fennil-seed, pepper, cloves, mace, and salt, boil it in a napkin, or bake it in a dish, pie, or guts.

Sometimes of the former pudding you may leave out some of the herbs, and add these, penniroyal, savory, leeks, a good big onion, sage, ginger, nutmeg, pepper, salt, either for fish or flesh days, with butter or beef-suet, boil'd or baked in a dish, napkin, or pie.

To make a baked Pudding.

Take a pint of cream, warm it, and put to it eight dates minced, four eggs, marrow, rose-water, nutmegs raced and beaten, mace and salt, butter the dish, and put it in; and if you please, lay puff paste on it, and scrape sugar on it and in it.

To make a baked Pudding otherways.

Take a pint and a half of cream, and a pound of butter; set the same on fire till the butter be melted, then take three or four eggs, season it with nutmeg, rose-water, sugar, and salt, make it as thin as pankake batter, butter the dish, and baste it with a garnish of paste about it.

Otherways.

Take a penny loaf, pare it, slice it, and put it into a quart of cream with a little rose-water, break it very small, then take four ounces of almon-paste, and put in eight eggs beaten, the marrow of three or four marrow bones, three or four pippins slic't thin, or what way you please; mingle these together with a little ambergreese, and butter, then dish and bake it.

Otherways.

Take a quart of cream, put thereto a pound of beef-suet minced small, put it into the cream, and season it with nutmeg, cinamon, and rose-water, put to it eight eggs, and but four whites, and two grated manchets; mingle them well together, and put them in a butter'd dish, bake it, and being baked, scrape on sugar, and serve it.

To make black Puddings.

Take half the oatmeal, pick it, and take the blood while it is warm from the hog, strain it and put it in the oatmeal as soon us you can, let it stand all night; then take the other part of the oatmeal, pick it also, and boil it in milk till it be tender, and all the milk consumed, then put it to the blood and stir it well together, put in good store of beef or hog suet, and season it with good pudding herbs, salt, pepper, and fennil-seed, fill not the guts too full, and boil them.

To make black Puddings otherways.

Take the blood of the hog while it is warm, put in some salt, and when it is thorough cold put in the groats or oatmeal well picked; let it stand soaking all night, then put in the herbs, which must be rosemary, tyme, penniroyal, savory, and fennel, make the blood soft with putting in some good cream until the blood look pale; then beat four or five eggs, whites and all, and season it with cloves, mace, pepper, fennil-seed, and put good store of hogs fat or beef-suet to the stuff, cut not the fat too small.

To make black Puddings an excellent way.

After the hogs Umbles are tender boil'd, take some of the lights with the heart, and all the flesh about them, picking from them all the sinewy skins, then chop the meat as small as you can, and put to it a little of the liver very finely searsed, some grated nutmeg, four or five yolks of eggs, a pint of very good cream, two or three spoonfuls of sack, sugar, cloves, mace, nutmeg, cinamon, caraway-seed, a little rose-water, good store of hogs fat, and some salt: roul it in rouls two hours before you go to fill them in the guts, and lay the guts in steep in rose-water till you fill them.

* * * * * * * * *

SECTION VIII.

The rarest Ways of making all manner of Souces and Jellies.

To souce a Brawn.

Take a fat brawn of two or three years growth, and bone the sides, cut off the head close to the ears, and cut five collars of a side, bone the hinder leg, or else five collars will not be deep enough, cut the collars an inch deeper in the belly, then on the back; for when the collars come to boiling, they will shrink more in the belly than in the back, make the collars very even when you bind them up, not big at one end, & little at the other, but fill them equally, and lay them again in a soaking in fair water; before you bind them up, let them be well watered the space of two days, and twice a day soak & scrape them in warm water, then cast them in cold fair water, before you roul them up in collors, put them into white clouts, or sow them up with white tape.

Or bone him whole, & cut him cross the flitches, make but four or five collars in all, & boil them in cloths, or bind them up with white tape, then have your boiler ready, make it boil, and put in your collars of the biggest bulk first, a quarter of an hour before the other lessor; boil them at the first putting in the space of an hour with a quick fire, & keep the boiler continually fil'd up with warm clean liquor, scum off the fat clean still as it riseth; after an hour let it boil leisurely, and keep it still filled up to the brim; being fine and tender boil'd, that you may put a straw thorow it, draw your fire, and let your brawn rest till the next morning. Then being between hot and cold, take it into molds of deep hoops, bind them about with packthred, and being cold, take them out and put them into souce drink made of boil'd oatmeal ground or beaten, and bran boil'd in fair water; being cold, strain it thorow a cullender into the tub or earthen pot, put salt into it, and close up the vessel close from the air.

Or you may make other souse-drink of whey and salt beaten together, it will make your brawn look more white and better.

To make Pig Brawn

Take a white or red Pig, for a spotted one is not so handsome, take a good large fat one, and being scalded and drawn bone it whole, but first cut off the head and the hinder quarters, (and leave the bone in the hinder quarters) the rest being boned cut it into 2 collars overwart both the sides, or bone the wole Pig but only the head: then wash them in divers-waters, and let it soak in clean water two hours, the bloud being well soaked out, take them and dry the collars in a clean cloth, and season them in the inside with minced lemon-peel and salt, roul them up, & put them into fine clean clouts, but first make your collars very equal at both ends, round and even, bind them up at the ends and middle hard & close with packthred; then let your Pan boil, and put in the collars, boil them with water and salt, and keep it filled up with warm water as you do the brawn, scum off the fat very clean, and being tender boil'd put them in a hoop as deep as the collar, bind it and frame it even, being cold put it into your souce drink made of whey and salt, or oatmeal boil'd and strained, then put them in a pipkin or little barrel, and stop them close from the air.

When you serve it, dish it on a dish and plate, the two collars, two quarters and head, or make but two collars of the whole Pig.

To garnish Brawn or Pig Brawn.

Leach your brawn, and dish it on a plate in a fair clean dish, then put a rosemary branch on the top being first dipped in the white of an egg well beaten to froth, or wet in water and sprinkled with flour, or a sprig of rosemary gilt with gold; the brawn spotted also with gold and silver leaves, or let your sprig be of a streight sprig of yew tree, or a streight furz bush, and put about the brawn stuck round with bay-leaves three ranks round, and spotted with red and yellow jelly about the dish sides, also the same jelly and some of the brawn leached, jagged, or cut with tin moulds, and carved lemons, oranges and barberries, bay-leaves gilt, red beets, pickled barberries, pickled gooseberries, or pickled grapes.

To souce a Pig.

Take a pig being scalded, cut off the head, and part it down the back, draw it and bone it, then the sides being well cleansed from the blood, and soaked in several clean waters, take the pig and dry the sides, season them with nutmeg, ginger, and salt, roul them and bind them up in clean clouts as the pig brawn aforesaid, then have as much water as will cover it in a boiling pan two inches over and two bottles of white-wine over and above; first let the water boil, then put in the collars with salt, mace, slic't ginger, parsley-roots and fennil-roots scraped and picked; being half boiled put in two quarts of white-wine, and when it is boil'd quite, put in slices of lemon to it, and the whole peel of a lemon.

Otherways in Collars.

Season the sides with beaten nutmeg, salt, and ginger, or boil the sides whole or not bone them; boil also a piece or breast of veal with them, being well joynted and soaked two hours in fair water, boil it in half wine and half water, mace, slic't ginger, parsley, and fennil-roots, being boil'd leave it in this souce, and put some slic't lemon to it, with the whole pieces: when it is cold serve it with yellow, red, and white jelly, barberries, slic't lemon, and lemon-peel.

Or you may make but one collar of both the sides to the hinder quarters, or bone the two sides, and make but two collars of all, and save the head only whole, or souce a pig in quarters or halves, or make of a good large fat pig but one collar only, and the head whole.

Or souce it with two quarts of white wine to a gallon of water, put in your wine when your pig is almost boil'd, and put to it four maces, a few cloves, two races of slic't ginger, salt, a few bay-leaves, whole pepper, some slices of lemon, and lemon-peel; before you boil your pig, season the sides or collars with nutmeg, salt, cloves, and mace.

To souce a Pig otherways.

Scald it and cut it in four quarters, bone it, and let it ly in water a day and a night, then roul it up (like brawn) with sage leaves, lard in thin slices, & some grated bread mix't with the juyce of orange, beaten nutmeg, mace, and salt: roul it up in the quarters of the pig very hard and binde it up with tape, then boil it with fair water, white-wine, large mace, slic't ginger, a little lemon-peel, a faggot of sweet herbs, and salt; being boil'd put it in an earthen pot to cool in the liquor, and souce there two days, then dish it out on plates, or serve it in collars with mustard and sugar.

Otherways.

Season the sides with cloves, mace, and salt, then roul it in collars or sides with the bones in it; then take two or 3 gallons of water, a pottle of white-wine, and when the liquor boils put in the pig, with mace, cloves, slic't ginger, salt, bay-leaves, and whole pepper; being half boil'd, put in the wine, &c.

Otherways.

Season the collars with chopped sage, beaten nutmeg, pepper, and salt.

To souce or jelly a Pig in the Spanish fashion.

Take a pig being scalded, boned, and chined down the back, then soak the collars clean from the blood the space of two hours, dry them in a clean cloth, and season the sides with pepper, salt, and minced sage; then have two dryed neats-tongues that are boil'd tender and cold, that they look fine and red, pare them and slice them from end to end the thickness of a half crown piece, lay them on the inside of the seasoned pig, one half of the tongue for one side, and the other for the other side; then make two collars and bind them up in fine white clouts, boil them as you do the soust pigs with wine, water, salt, slic't ginger and mace, keep it dry, or in souce drink of the pig brawn.

If dry serve it in slices as thick as a trencher cut round the collar or slices in jelly, and make jelly of the liquor wherein it was boil'd, adding to it juyce of lemon, ising-glass, spices, sugar clarified with eggs, and run it through the bag.

How to divide a Pig into Collars divers ways, either for Pig Brawn, or soust Pig.

1. Cut a large fat Bore-pig into one collar only, bone it whole, and not chine it, the head only cut off.

2. Take out the hinder-quarters and buttocks with the bones in them, bone all the rest whole, only the head cut off.

3. Take off the hinder quarters and make two collars, bone all the rest, only cut off the head & leave it whole.

4. Cut off the head, and chine it through the back, and collar both sides at length from end to end.

5. Chine it as before with the bones in, and souce it in quarters.

To souce a Capon.

Take a good bodied Capon, young, fat, and finely pulled, drawn and trussed, lay it in soak two or three hours with a knuckle of veal well joynted, and after set them a boiling in a fine deep brass-pan, kettle, or large pipkin, in a gallon of fair water; when it boils, scum it, and put in four or five blades of mace, two or three races of ginger slic't, four fennil-roots, and four parsley-roots, scraped and picked, and salt. The Capon being fine and tender boild take it up, and put it in other warm liquor or broth, then put to your souced broth a quart of white-wine, and boil it to a jelly; then take it off, and put it into an earthen pan or large pipkin, put your capon to it, with two or three slic't lemons, and cover it close, serve it at your pleasure, and garnish it with slices and pieces of lemon, barberries, roots, mace, nutmeg, and some of the jelly.

Some put to this souc't capon, whole pepper, & a faggot of sweet herbs, but that maketh the broth very black.

In that manner you may souce any Land Fowl.

To souce a Breast of Veal, Side of Lamb, or any Joynt of Mutton, Kid, Fawn, or Venison.

Bone a breast of veal & soak it well from the blood, then wipe it dry, and season the side of the breast with beaten nutmeg, ginger, some sweet herbs minced small, whole coriander-seed, minced lemon-peel, and salt, and lay some broad slices of sweet lard over the seasoning, then roul it into a collar, and bind it up in a white clean cloth, put it into boiling liquor, scum it well, and then put in slic't ginger, slic't nutmeg, salt, fennil, and parsley-roots, being almost boild, put in a quart of white-wine, and when it is quite boild take it off, and put in slices of lemon, the peel of two lemons whole, and a douzen bay leaves, boil it close covered to make the veal look white.

Thus you may do a breast of mutton, either roul'd, or with the bones in, and season them with nutmeg, pepper & salt, roul them, & bake them in a pot with wine and water, any Sea or Land fowl, being stuffed or farsed; and filled up with butter afterwards, and served dry, or lard the Fowls, bone and roul them.

To souce a Leg of Veal.

Take a leg of veal, bone it and lard it, but first season the lard with pepper, cloves, & mace, lard it with great lard as big as your little finger, season the veal also with the same seasoning & some salt with it; lard it very thick then have all manner of sweet herbs minc't and strew'd on it, roul it like a collar of brawn, and boil it or stew it in the oven in a pipkin, with water, salt, and white-wine, serve it in a collar cold, whole or in slices, or put away the liquor, and fill it up with butter, or bake it with butter in a roul, jelly it, and mix some of the broth with almond milk, and jellies in slices of two collars, when you serve it.

Otherways.

Stuff or farse a leg of veal; with sweet herbs minc't, beef-suet, pepper, nutmeg, and salt, collar it, and boil or bake it; being cold, either serve it dry in a collar, or in slices, or in a whole collar with gallendines of divers sorts, or in thin slices with oyl and vinegar.

Thus you may dress any meat, venison, or Fowls.

To souce Bullocks Cheeks, a Flank, Brisket, or Rand of Beef, &c.

Take a bullocks cheek or flank of beef and lay it in peter salt four days, then roul it as even as you can, that the collar be not bigger in one place than in another boil it in water and salt, or amongst other beef, boil it very tender in a cloth as you do brawn, and being tender boil'd take it up, and put it into a hoop to fashion it upright and round, then keep it dry, and take it out of the clout, and serve it whole with mustard and sugar, or some gallendines. If lean, lard it with groat Lard.

To collar a Surloin, Flank, Brisket, Rand, or Fore-Rib of Beef.

Take the flank of beef, take out the sinewy & most of the fat, put it in pickle with as much water as will cover it, and put a handful of peter-salt to it, let it steep three days and not sift it, then take it out and hang it a draining the air, wipe it dry, then have a good handful of red sage, some tops of rosemary, savory, marjoram, tyme, but twice as much sage, mince them very small, then take quarter of an ounce of mace, and half as many cloves with a little ginger, and half an ounce of pepper, and likewise half an ounce of peter-salt; mingle them together, then take your beef, splat it, and lay it even that it may roul up handsomely in a collar; then take your seasoning of herbs and spices, and strow it all over, roul it up close, and bind it fast with packthred, put it into an earthen pipkin or pot, and put a pint of claret wine to it, an onion and two or three cloves of garlick, close it up with a piece of course paste, and bake it in a bakers oven, it will ask six hours soaking.

To souce a Collar of Veal in the same manner, or Venison, Pork, or Mutton.

Take out the bones, and put them in steep in the picle with peter-salt, as was aforesaid, steep them three days, and hang them in the air one day, lard them (or not lard them) with good big lard, and season the lard with nutmeg, pepper, and herbs, as is aforesaid in the collar of beef, strow it over with the herbs, and spices, being mingled together, and roul up the collar, bind it fast, and bake it tender in a pot, being stopped close, and keep it for your use to serve either in slices or in the whole collar, garnish it with bays and rosemary.

To make a Jelly for any kind of souc't Meats, Dishes, or other Works of that nature.

Take six pair of calves feet, scald them and take away the fat betwixt the claws, & also the long shank-bones, lay them in soak in fair water 3 or 4 hours, and boil them in two gallons of fair spring-water, to three quarts of stock; being boild strain it through a strainer, & when the broth is cold, take it from the grounds, & divide it into three pipkins for three several colours, to every pipkin a quart of white-wine, and put saffron in one, cutchenele in another, and put a race of ginger, two blades of mace, and a nutmeg to each pipkin, and cinamon to two of the pipkins, the spices being first slic't, then set your pipkins on the fire, and melt the jelly; then have a pound and a half of sugar for each pipkin: but first take your fine sugar being beaten, and put in a long dish or tray, and put to it whites of eighteen eggs, and beat them well together with your rouling pin, and divide it into three parts, put each part equally into the several pipkins, and stir it well together; the broth being almost cold, then set them on a charcoal fire and let them stew leisurely, when they begin to boil over, take them off, let it cool a little, run them through the bags once or twice and keep it for your use.

For variety sometimes in place of wine, you may use grapes stamped and strained, wood-sorrel, juyce of lemons, or juyce of oranges.

To jelly Hogs or Porkers Feet, Ears, or Snouts.

Take twelve feet, six ears, & six snouts or noses, being finely scalded, & lay them in soak twenty four hours, shift & scrape them very white, then boil them in a fair clean scoured brass pot or pipkin in three gallons of liquor, five quarts of water, three of wine-vinegar, or verjuyce, and four of white-wine, boil them from three gallons to four quarts waste, being scum'd, put in an ounce of pepper whole, an ounce of nutmegs in quarters, an ounce of ginger slic't, and an ounce of cinamon, boil them together, as is abovesaid, to four quarts.

Then take up the meat, and let them cool, divide them into dishes, & run it over with the broth or jelly being a little first setled, take the clearest, & being cold put juice or orange over all, serve it with bay-leaves about the dish.

To make a Crystal Jelly.

Take three pair of calves feet, and scald off the hair very clean, knock off the claws, and take out the great bones & fat, & cast them into fair water, shift them three or four times in a day and a night, then boil them next morning in a glazed pipkin or clean pot, with six quarts of fair spring water, boil it and scum it clean, boil away three quarts or more; then strain it into a clean earthen pan or bason, & let it be cold: then prepare the dross from the bottom, and take the fat of the top clean, put it in a large pipkin of six quarts, and put into it two quarts of old clear white-wine, the juyce of four lemons, three blades of mace, and two races of ginger slic't; then melt or dissolve it again into broth, and let it cool. Then have four pound of hard sugar fine beaten, and mix it with twelve whites of eggs in a great dish with your rouling pin, and put it into your pipkin to your jelly, stir it together with a grain of musk and ambergriese, put it in a fine linnen clout bound up, and a quarter of a pint of damask rose-water, set it a stewing on a soft charcoal fire, before it boils put in a little ising glass, and being boil'd up, take it, and let it cool a little, and run it.

Other Jelly for service of several colours.

Take four pair of calves feet, a knuckle of veal, a good fleshie capon, and prepare these things as is said in the crystal jelly: boil them in three gallons of fair water, till six quarts be wasted, then strain it in an earthen pan, let it cool, and being cold pare the bottom, and take off the fat on the top also; then dissolve it again into broth, and divide it into 4 equal parts, put it into four several pipkins, as will contain five pints a piece each pipkin, put a little saffron into one of them, into another cutchenele beaten with allum, into another turnsole, and the other his own natural white; also to every pipkin a quart of white-wine, and the juyce of two lemons. Then also to the white jelly one race of ginger pare'd and slic't & three blades of large mace, to the red jelly 2 nutmegs, as much in quantity of cinamon as nutmegs, also as much ginger; to the turnsole put also the same quantity, with a few whole cloves; then to the amber or yellow color, the same spices and quantity. Then have eighteen whites of eggs, & beat them with six pound of double refined sugar, 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 broth, spice, & wine, being well mixed together with a little musk & ambergriese. Then have new bags, wash them first in warm water, and then in cold, wring them dry, and being ready strung with packthread on sticks, hang them on a spit by the fire from any dust, and set new earthen pans under them being well seasoned with boiling liquor.

Then again set on your jelly on a fine charcoal fire, and let it stew softly the space of almost an hour, then make it boil up a little, and take it off, being somewhat cold run it through the bag twice or thrice, or but once if it be very clear; and into the bags of colors put in a sprig of rosemary, keep it for your use in those pans, dish it as you see good, or cast it into what mould you please; as for example these.

Scollop shells, Cockle shells, Egg shells, half Lemon, or Lemon-peel, Wilks, or Winkle shells, Muscle shells, or moulded out of a butter-squirt.

Or serve it on a great dish and plate, one quarter of white, another of red, another of yellow, the fourth of another colour, & about the sides of the dish oranges in quarters of jelly, in the middle whole lemon full of jelly finely carved, or cast out of a wooden or tin mould, or run into little round glasses four or five in a dish, on silver trencher plates, or glass trencher plates.

The quantities for a quart of Jelly Broth for the true making of it.

A quart of white-wine, a pound and a half of sugar, eggs, two nutmegs, or mace, two races of ginger, as much cinamon, two grains of musk and ambergriese, calves feet, or a knuckle of veal.

Sometimes for variety, in place of wine, use grape-verjuyce; if juyce of grapes a quart, juyce of lemons a pint, juyce of oranges a quart, juyce of wood-sorrel a quart, and juyce of quinces a quart.

How to prepare to make a good Stock for Jellies of all sorts, and the meats most proper for them, both for service and sick-folks; also the quantities belonging to a quart of Jellie.

For the stock for service.

Two pair of calves feet finely cleansed, the fat and great bones taken out and parted in halves; being well soaked in fair water twenty four hours, and often shifted, boil them in a brass pot or pipkin close covered, in the quantity of a gallon of water, boil them to three pints, then strain the broth through a clean strong canvas into an earthen pan or bason; when it is cold take off the top, and pare off the dregs from the bottom. Put it in a clean well glazed pipkin of two quarts, with a quart of white-wine, a quarter of a pint of cinamon-water, as much of ginger-water, & as much of nutmeg-water, or these spices sliced. Then have two pound of double refined sugar beaten with eggs, in a deep dish or bason, your jelly being new melted, put in the eggs with sugar, stir all the foresaid materials together, and set it astewing on a soft charcoal fire the space of half an hour or more, being well digested and clear run.