To make a made Dish of Marrow.

Take the marrow of two or three marrow-bones, cut it into pieces like great square dice, and put to it a penny manchet grated fine, some slic't dates, half a quartern of currans, a little cream, rosted wardens, pippins or quinces slic't, and two or three yolks of raw eggs, season them with cinamon, ginger, and sugar, and mingle all together.

A made Dish of Rice in Puff Paste.

Boil your rice in fair water very tender, scum it, and being boil'd put it in a dish, then put to it butter, sugar, nutmeg, salt, rose-water, and the yolks of six or eight eggs, put it in a dish, of puff paste, close it up and bake it, being baked, ice it, and caste on red and white biskets, and scraping sugar.

Sometimes for change you may add boil'd currans and beaten cinamon, and leave out nutmeg.

Otherways of Almond-Paste, and boiled Rice.

Mix all together with some cream, rose-water, sugar, cinamon, yolks of eggs, salt, some boil'd currans, and butter; close it up and bake it in puff-paste, ice it, and cast on red and white biskets and scrape on sugar.

Otherways a Made Dish of Rice and Paste.

Wash the rice clean, and boil it in cream till it be somewhat thick, then put it out into a dish, and put to it some sugar, butter, six or eight yolks of eggs, beaten cinamon, slic't dates, currans, rose-water, and salt, mix all together, and bake it in puff paste or short paste, being baked ice it, and cast biskets on it.

To make a made Dish of Rice, Flour, and Cream.

Take half a pound of rice, dust and pick it clean, then wash it, dry it, lay it abroad in a dish as thin as you can or dry it in a temperate oven, being well dried, rub it, and beat it in a mortar till it be as fine as flour; then take a pint of good thick cream, the whites of three new laid eggs, well beaten together, and a little rose-water, set it on a soft fire, and boil it till it be very thick, then put it in a platter and let it stand till it be cold, then slice it out like leach, cast some bisket upon it, and so serve it.

To make a made Dish of Rice, Prunes, and Raisins.

Take a pound of prunes, and as many raisins of the sun, pick and wash them, then boil them with water and wine, of each a like quantity; when you first set them on the fire, put rice flour to them, being tender boil'd strain them with half a pound of sugar, and some rose-water, then stir the stuff till it be thick like leach, put it in a little earthen pan, being cold slice it, dish it, and cast red and white bisket on it.

To make a made Dish of Blanchmanger.

Take a pint of cream, the whites of six new laid eggs, and some sugar; set them over a soft fire in a skillet and stir it continually till it be good and thick, then strain it, and being cold, dish it on a puff-paste bottom with a cut cover, and cast biskets on it.

A made Dish of Custard stuff, called an Artichock Dish.

Boil custard stuff in a clean scowred skillet, stir it continually, till it be something thick, then put it in a clean strainer, and let it drain in a dish, strain it with a little musk or ambergriese, then bake a star of puff paste on a paper, being baked take it off the paper, and put it in a dish for your stuff, then have lozenges also ready baked of puff paste, stick it round with them, and scrape on fine sugar.

A made Dish of Butter and eggs.

Take the yolks of twenty four eggs, and strain them with cinamon, sugar, and salt; then put melted butter to them, some fine minced pippins, and minced citron, put it on your dish of paste, and put slices of citron round about it, bar it with puff paste, and the bottom also, or short paste in the bottom.

To make a made dish of Curds.

Take some tender curds, wring the wehy from them very well, then put to them two raw eggs, currans, sweet butter, rose-water, cinamon, sugar, and mingle all together, then make a fine paste with flour, yolks of egs, rose-water, & other water, sugar, saffron, and butter, wrought up cold, bake it either in this paste or in puff-paste, being baked ice it with rose-water, sugar, and butter.

To make a Paste of Violets, Cowslips, Burrage, Bugloss, Rosemary Flowers, &c.

Take any of these flowers, pick the best of them, and stamp them in a stone mortar, then take double refined sugar, and boil it to a candy height with as much rosewater as will melt it, stir it continually in the boiling, and being boiled thick, cast it into lumps upon a pye plate, when it is cold, box them, and keep them all the year in a stove.

To make the Portugal Tarts for banquetting.

Take a pound of marchpane paste being finely beaten, and put into it a grain of musk, six spoonfuls of rose-water, and the weight of a groat of Orris Powder, boil all on a chaffing dish of coals till it be something stiff; then take the whites of two eggs, beaten to froth, put them into it, and boil it again a little, let it stand till it be cold, mould it, and roul it out thin; then take a pound more of almond-paste unboil'd, and put to it four ounces of caraway-seed, a grain of musk, and three drops of oyl of lemons, roul the paste into small rouls as big as walnuts, and lay these balls into the first made paste, flat them down like puffs with your thumbs a little like figs and bake them upon marchpane wafers.

To make Marchpane.

Take two pounds of almonds blanch't and beaten in a stone mortar, till they begin to come to a fine paste, then take a pound of sifted sugar, put it in the mortar with the almonds, and make it into a perfect paste, putting to it now and then in the beating of it a spoonful of rose-water, to keep it from oyling; when you have beat it to a puff paste, drive it out as big as a charger, and set an edge about it as you do upon a quodling tart, and a bottom of wafers under it, thus bake it in an oven or baking pan; when you see it is white, hard, and dry, take it out, and ice it with rose-water and sugar being made as thick as butter for fritters, to spread it on with a wing feather, and put it into the oven again; when you see it rise high, then take it out and garnish it with some pretty conceits made of the same stuff, slick long comfets upright on it, and so serve it.

To make Collops like Bacon of Marchpane.

Take some of your Marchpane paste and work it with red sanders till it be red, then roul a broad sheet of white marchpane paste, and a sheet of red paste, three of white, and four of red, lay them one upon another, dry it, cut it overthwart, and it will look like collops of bacon.

To make Almond Bread.

Take almonds, and lay them in water all night, blanch them and slice them, take to every pound of almonds a pound of fine sugar finely beat, & mingle them together, then beat the whites of 3 eggs to a high froth, & mix it well with the almonds & sugar; then have some plates and strew some flour on them, lay wafers on them and almonds with edges upwards, lay them as round as you can, and scrape a little sugar on them when they are ready to set in the oven, which must not be so hot as to colour white paper; being a little baked take them out, set them on a plate, then put them in again, and keep them in a stove.

To make Almond Bisket.

Take the whites of four new laid eggs and two yolks, beat them together very well for an hour, then have in readiness a quarter of a pound of the best almonds blanched in cold water, beat them very small with rosewater to keep them from oiling, then have a pound of the best loaf sugar finely beaten, beat it in the eggs a while, then put in the almonds, and five or six spoonfuls of fine flour, so bake them on paper, plates, or wafers; then have a little fine sugar in a piece of tiffany, dust them over as they go into the oven, and bake them as you do bisket.

To make Almond-Cakes.

Take a pound of almonds, blanch them and beat them very small in a little rose-water where some musk hath been steeped, put a pound of sugar to them fine beaten, and four yolks of eggs, but first beat the sugar and the eggs well together, then put them to the almonds and rose-water, and lay the cakes on wafers by half spoonfuls, set them into an oven after manchet is baked.

To make Almond-Cakes otherways.

Take a pound of the best Jordan almonds, blanch them in cold water as you do marchpane, being blanched wipe them dry in a clean cloth, & cut away all the rotten from them, then pound them in a stone-motar, & sometimes in the beating put in a spoonful of rose-water wherein you must steep some musk; when they are beaten small mix the almonds with a pound of refined sugar beaten and searsed; then put the stuff on a chafing-dish of coals in a made dish, keep it stirring, and beat the whites of seven eggs all to froth, put it into the stuff and mix it very well together, drop it on a white paper, put it on plates, and bake them in an oven; but they must not be coloured.

To make white Ambergriese Cakes.

Take the purest refined sugar that can be got, beat it and searse it; then have six new laid eggs, and beat them into a froth, take the froth as it riseth, and drop it into the sugar by little and little, grinding it still round in a marble mortar and pestle, till it be throughly moistened, and wrought thin enough to drop on plates; then put in some ambergriese, a little civet, and some anniseeds well picked, then take your pie plates, wipe them, butter them, and drop the stuff on them with a spoon in form of round cakes, put them into a very mild oven and when you see them be hard and rise a little, take them out and keep them for use.

To make Sugar-Cakes or Jambals.

Take two pound of flour, dry it, and season it very fine, then take a pound of loaf sugar, beat it very fine, and searse it, mingle your flour and sugar very well; then take a pound and a half of sweet butter, wash out the salt and break it into bits into the flour and sugar, then take the yolks of four new laid eggs, four or five spoonfuls of sack, and four spoonfuls of cream, beat all these together, put them into the flour, and work it up into paste, make them into what fashion you please, lay them upon papers or plates, and put them into the oven; be careful of them, for a very little thing bakes them.

To make Jemelloes.

Take a pound of fine sugar, being finely beat, and the yolks of four new laid eggs, and a grain of musk, a thimble full of caraway seed searsed, a little gum dragon steeped in rose-water, and six spoonfuls of fine flour beat all these in a thin paste a little stiffer then butter, then run it through a butter-squirt of two or three ells long bigger then a wheat straw, and let them dry upon sheets of paper a quarter of an hour, then tie them in knots or what pretty fashion you please, and when they be dry, boil them in rose-water and sugar; it is an excellent sort of banqueting.

To make Jambals.

Take a pint of fine wheat flour, the yolks of three or four new laid eggs, three or four spoonfuls of sweet cream, a few anniseeds, and some cold butter, make it into paste, and roul it into long rouls, as big as a little arrow, make them into divers knots, then boil them in fair water like simnels; bake them, and being baked, box them and keep them in a stove. Thus you may use them, and keep them all the year.

To make Sugar Plate.

Take double refined sugar, sift it very small through a fine searse, then take the white of an egg, gum dragon, and rose-water, wet it, and beat it in a mortar till you are able to mould it, but wet it not to much at the first. If you will colour it, and the colour be of a watry substance, put it in with the rose-water, if a powder, mix it with your sugar before you wet it; when you have beat it in the mortar, and that it is all wet, and your colour well mixt in every place, then mould it and make it into what form you please.

To make Muskedines called Rising Comfits or Vissing Comfits.

Take half a pound of refined sugar, being beaten and searsed, put into it two grains of musk, a grain of civet, two grains of ambergriese, and a thimble full of white orris powder, beat all these with gum-dragon steeped in rose-water; then roul it as thin as you can, and cut it into little lozenges with your iging-iron, and stow them in some warm oven or stove, then box them and keep them all the year.

To make Craknels.

Take half a pound of fine flour dryed and searsed, and as much fine sugar searsed, mingled with a spoonfull of coriander-seed bruised, and two ounces of butter rubbed amongst the flour and sugar, wet it with the yolks of two eggs, half a spoonful of white rose-water, and two spoonfuls of cream, or as much as will wet it, work the paste till it be soft and limber to roul and work, then roul it very thin, and cut them round by little plats, lay them upon buttered papers, and when they go into the oven, prick them, and wash the tops with the yolk of an egg, beaten and made thin with rose-water or fair water; they will give with keeping, therfore before they are eaten they must be dried in a warm oven to make them crisp.

To make Mackeroons.

Take a pound of the finest sugar, and a pound of the best Jordan-almonds, steep them in cold water, blanch them and pick out the spots: then beat them to a perfect paste in a stone mortar, in the beating of them put rose-water to them to keep them from oyling, being finely beat, put them in a dish with the sugar, and set them over a chafing-dish of coals, stir it till it will come clean from the bottom of the dish, then put in two grains of musk, and three of ambergriese.

To make the Italian Chips.

Take some paste of flowers, beat them to fine powder, and searse or sift them; then take some gum-dragon steeped in rose-water, beat it to a perfect paste in a marble mortar, then roul it thin, and lay one colour upon another in a long roul, roul them very thin, then cut them overthwart, and they will look of divers pretty colours like marble.

To make Bisket Bread.

Take a pound of sugar searsed very fine, a pound of flour well dryed, twelve eggs and but six whites, a handful of caraway-seed, and a little salt; beat all these together the space of an hour, then your oven being hot, put them into plates or tin things, butter them and wipe them, a spoonful into a plate is enough, so set them into the oven, and make it as hot as to bake them for manchet.

To make Bisquite du Roy.

Take a pound of fine searsed sugar, a pound of fine flour, and six eggs, beat them very well, then put them all into a stone mortar, and pound them for the space of an hour and a half, let it not stand still, for then it will be heavy, and when you have beaten it so long a time, put in halfe an ounce of anniseed; then butter over some pie plates, and drop the stuff on the plate as fast as two or three can with spoons, shape them round as near as you can, and set them into an oven as hot as for manchet, but the less they are coloured the better.

Bisquite du Roy otherways.

Take to a pound of flour a pound of sugar, and twelve new laid eggs, beat them in a deep dish, then put to them two grains of musk dissolved, rose-water, anniseed, and coriander-seed, beat them the space of an hour with a wooden spatter; then the oven being ready, have white tin molds butter'd, and fill them with this Bisquite, strow double refined sugar in them, and bake them when they rise out of the moulds, draw them and put them on a great pasty-plate or pye-plate, and dry them in a stove, and put them in a square lattin box, and lay white papers betwixt every range or rank, have a padlock to it, and set it over a warm oven, so keep them, and thus for any kind of bisket, mackeroons, marchpane, sugar plates, or pasties, set them in a temperate place where they may not give with every change of weather, and thus you may keep them very long.

To make Shell Bread.

Take a quarter of a pound of rice flour, a quarter of a pound of fine flour, the yolks of four new laid eggs, and a little rose-water, and a grain of musk; make these into a perfect paste, then roul it very thin and bake it in great muscle-shells, but first roast the shells in butter melted where they be baked, boil them in melted sugar as you boil a simmel, then lay them on the bottom of a wooden sieve, and they will eat as crisp as a wafer.

To make Bean Bread.

Take two pound of blanched almonds and slice them, take to them two pound of double refined sugar finely beaten and searsed, five whites of eggs beaten to froth, a little musk steeped to rose-water and some anniseeds, mingle them all together in a dish, and bake them on pewter-plates buttered, then afterwards dry them and them.

To make Ginger-Bread.

Take a pound of Jordan Almonds, and a penny manchet grated and sifted and mingled among the almond paste very fine beaten, an ounce of slic't ginger, two thimble fuls of liquoras and anniseed in powder finely searsed, beat all in a mortar together, with two or three spoonfuls of rose-water, beat them to a perfect paste with half a pound of sugar, mould it, and roul it thin, then print it and dry it in a stove, and guild it if you please.

Thus you may make gingerbread of sugar plate, putting sugar to it as abovesaid.

To make Ipocras.

Take to a gallon of wine, three ounces of cinamon, two ounces of slic't ginger, a quarter of an ounce of cloves, an ounce of mace, twenty corns of pepper, an ounce of nutmegs, three pound of sugar, and two quarts of cream.

Otherways.

Take to a pottle of wine, an ounce of cinamon, an ounce of ginger, an ounce of nutmegs, a quarter of an ounce of cloves, seven corns of pepper, a handful of rosemary-flowers, and two pound of sugar.

To make excellent Mead much commended.

Take to every quart of honey a gallon of fair spring water, boil it well with nutmeg and ginger bruised a little, in the boiling scum it well, and being boil'd set it a cooling in severall vessels that it may stand thin, then the next day put it in the vessel, and let it stand a week or two, then draw it in bottles.

If it be to drink in a short time you may work it as beer, but it will not keep long.

Or take to every gallon of water, a quart of honey, a quarter of an ounce of mace, as much ginger and cinnamon, and half as much cloves, bruise them, and use them as abovesaid.

Otherways.

Take five quarts and a pint of water, warm it, and put to it a quart of honey, and to every gallon of liquor one lemon, and a quarter of an ounce of nutmegs; it must boil till the scum rise black, and if you will have it quickly ready to drink, squeeze into it a lemon when you tun it, and tun it cold.

To make Metheglin.

Take all sorts of herbs that are good and wholesome as balm, mint, rosemary, fennil, angelica, wild time, hysop, burnet, agrimony, and such other field herbs, half a handful of each, boil and strain them, and let the liquor stand till the next day, being setled take two gallons and a half of honey, let it boil an hour, and in the boiling scum it very clean, set it a cooling as you do beer, and when it is cold, take very good barm and put it into the bottom of the tub, by a little & a little as to beer, keeping back the thick setling that lieth in the bottom of the vessel that it is cooled in; when it is all put together cover it with a cloth and let it work very near three days, then when you mean to put it up, skim off all the barm clean, and put it up into a vessel, but you must not stop the vessel very close in three or four days, but let it have some vent to work; when it is close stopped you must look often to it, and have a peg on the top to give it vent, when you heare it make a noise as it will do, or else it will break the vessel.

Sometimes make a bag and put in good store of slic't ginger, some cloves and cinamon, boil'd or not.

* * * * * * * * *

SECTION XII.

To make all manner of Creams, Sack-Possets, Sillabubs, Blamangers, White-Pots, Fools, Wassels, &c.

To make Apple Cream.

Take twelve pippins, pare and slice, or quarter them, put them into a skillet with some claret wine, and a race of ginger sliced thin, a little lemon-peel cut small, and some sugar; let all these stew together till they be soft, then take them off the fire and put them in a dish, and when they be cold take a quart of cream boil'd with a little nutmeg, and put in of the apple stuff to make it of what thickness you please, and so serve it up.

To make Codling Cream.

Take twenty fair codlings being peeld and codled tender and green, put them in a clean silver-dish, filled half full of rose-water, and half a pound of sugar, boil all this liquor together till half be consumed, and keep it stirring till it be ready, then fill up the dish with good thick and sweet cream, stir it till it be well mingled, and when it hath boil'd round about the dish, take it off, sweeten it with fine sugar, and serve it cold.

Otherways.

Codle forty fair codlings green and tender, then peel and core them, and beat them in a mortar, strain them with a quart of cream, and mix them well together in a dish with fine sugar, sack, musk, and rose-water. Thus you may do with any fruit you please.

To boil Cream with Codlings.

Boil a quart of cream with mace, sugar, two yolks of eggs, two spoonfulls of rose water, and a grain of ambergriese, put it into the cream, and set them over the fire till they be ready to boil, then set them to cool, stirring it till it be cold; then take a quart of green codling stuff strained, put it into a silver dish, and mingle it with cream.

To make Quince-Cream.

Take and boil them in fair water, but first let the water boil, then put them in and being tender boil'd take them up and peel them, strain them and mingle it with fine sugar, then take some very good and sweet cream, mix all together and make it of a fit thickness, or boil the cream with a stick of cinamon, and let it stand till it be cold before you put it to the quinces. Thus you may do wardens or pears.

To make Plum Cream.

Take any kind of Plums, Apricocks, or the like, and put them in a dish with some sugar, white-wine, sack, claret, or rose-water, close them up with a piece of paste between two dishes; being baked and cold, put to them cream boil'd with eggs, or without, or raw, and scrape on sugar, &c.

To make Gooseberry Cream.

Codle them green, and boil them up with sugar, being preserved put them into the cream strain'd as whole, scrape sugar on them, and so serve them cold in boil'd or raw cream. Thus you may do strawberries, raspas, or red currans, put in raw cream whole, or serve them with wine and sugar in a dish without cream.

To make Snow Cream.

Take a quart of cream, six whites of eggs, a quartern of rose-water, a quarter of a pound of double refined sugar, beat them together in a deep bason or a boul dish, then have a fine silver dish with a penny manchet, the bottom and upper crust being taken away, & made fast with paste to the bottom of the dish, and a streight sprig of rosemary set in the middle of it; then beat the cream and eggs together, and as it froatheth take it off with a spoon and lay it on the bread and rosemary till you have fill'd the dish. You may beat amongst it some musk and ambergriese dissolv'd, and gild it if you please.

To make Snow Cream otherways.

Boil a quart of cream with a stick of cinamon, and thicken it with rice flour, the yolks of two or three eggs, a little rose-water, sugar, and salt, give it a walm, and put it in a dish, lay clouted cream on it, and fill it up with whip cream or cream that cometh out of the top of a churn when the butter is come, disht out of a squirt or some other fine way, scrape on sugar, sprinkle it with rosewater, and stick some pine-apple-seeds on it.

Otherways.

Take three pints of cream, and the whites of seven eggs, strain them together, with a little rosewater and as much sugar as will sweeten it; then take a stick of a foot long, and split it in four quarters, beat the cream with it, or else with a whisk, and when the snow riseth, put it in a cullender with a spoon, that the thin may run from it, when you have snow enough, boil the rest with cinamon, ginger, and cloves, seeth it till it be thick, then strain it and when it is cold, put it in a clean dish, and lay your snow upon it.

To make Snow Cream otherways with Almonds.

Take a quart of good sweet cream, and a quarter of a pound of almond paste fine beaten with rose-water, and strained with half a pint of white-wine, put some orange-peel to it, a slic't nutmeg, and three sprigs of rosemary, let it stand two or three hours in steep; then put some double refined sugar to it, and strain it into a bason, beat it till it froth and bubble, and as the froth riseth, take it off with a spoon, and lay it in the dish you serve it up in.

To make a Jelly of Almonds as white as Snow.

Take a pound of almonds, steep them in cold water six hours, and blanch them into cold water, then make a decoction of half a pound of ising-glass, with two quarts of white wine and the juyce of two lemons, boil it till half be wasted, then let it cool and strain it, mingle it with the almonds, and strain them with a pound of double refined sugar, & the juyce of two lemons, turn it into colours, red, white, or yellow, and put it into egg shells, or orange peels, and serve them on a pye plate upon a dish.

To Make Almond Cream.

Take half a pound of almond paste beaten with ros-water, and strain it with a quart of cream, put it in a skillet with a stick of cinamon and boil it, stir it continually, and when it is boiled thick, put sugar to it, and serve it up cold.

To make Almond Cream otherways.

Take thick almond milk made with fair spring-water, and boil it a little then take it from the fire, and put to a little salt and vinegar, cast it into a clean strainer and hang it upon a pin over a dish, then being finely drained, take it down and put it in a dish, put to it some fine beaten sugar, and a little sack, muskedine, or white wine, dish it on a silver dish, and strow on red Biskets.

Otherways.

Take a quart of cream, boil it over night, then in the morning have half a pound of almonds blanched and fine beaten, strain them with the cream, and put to it a quarter of a pound of double refined sugar, a little rose-water, a little fine ginger and cinamon finely searsed, and mixed all together, dish it in a clean silver dish with fine carved sippets round about it.

To make Almond Cheese.

Take almonds being beaten as fine as marchpane paste, then have a sack-posset with cream and sack, mingle the curd of the posset with almond paste, and set it on a chafing-dish of coals, put some double refined sugar to it and some rose-water; then fashion it on a pye-plate like a fresh cheese, put it in a dish, put a little cream to it, scrape sugar, on it, and being cold serve it up.

To make an excellent Cream.

Take a quart of cream, and set it a boiling, with a large mace or two, whilst it is boiling cut some thin sippets, and lay them in a very fine clean dish, then have seven or eight yolks of eggs strained with rose-water, put some sugar to them, then take the cream from the fire, put in the eggs, and stir all together, then pour it on the slices of fine manchet, and being cold scrape on sugar, and so serve it.

To make Cream otherways.

Take a quart of cream, and boil it with four or five large maces, and a stick of whole cinamon; when it hath boiled a little while, have seven or eight yolks of eggs dissolved with a little cream, take the cream from the fire and put in the eggs, stir them well into the boiled cream, and put it in a clean dish, take out the spices, and when it is cold stick it with those maces and cinamon. Thus you may do with the whites of the eggs with cream.

To make cast Cream.

Take a quart of cream, a pint of new milk, and the whites of six eggs, strain them together and boil it, in the boiling stir it continnally till it be thick, then put to it some verjuyce, and put it into a strainer, hang it on a nail or pin to drain the whey from it, then strain it, put some sugar to it and rose-water; drain it in a fair dish, and strow on some preserved pine-kernels, or candied pistaches. In this fashion you may do it of the yolks of eggs.

To make Clouted Cream.

Take three galons of new milk, and set it on the fire in a clean scowred brass pan or kettle till it boils, then make a hole in the middle of the milk, & take three pints of good cream and put into the hole as it boileth, boil it together half an hour, then divide it into four milk pans, and let it cool two days, if the weather be not too hot, then take it up with a slice or scummer, put it in a dish, and sprinkle it with rose-water, lay one clod upon another, and scrape on sugar.

To make clouted Cream otherways extraordinary.

Take four gallons of new milk from the cow, set it over the fire in clean scowred pan or kettle to scald ready to boil, strain it through a clean strainer and put it into several pans to cool, then take the cream some six hours after, and put it in the dish you mean to serve it in, season it with rose-water, sugar, and musk, put some raw cream to it, and some snow cream on that.

To make clouted Cream otherways.

Take a gallon of new milk from the cow, two quarts of cream and twelve spoonfuls of rose-water, put these together in a large milk-pan, and set it upon a fire of charcoal well kindled, (you must be sure the fire be not too hot) and let it stand a day and a night, then take it off and dish it with a slice or scummer, let no milk be in it, and being disht and cut in fine little pieces, scrape sugar on it.

To make a very good Cream.

When you churn butter, take out half a pint of cream just as it begins to turn to butter, (that is, when it is a little frothy) then boil a quart of good thick and new cream, season it with sugar and a little rose-water, when it is quite cold, mingle it very well with that you take out of the churn, and so dish it.

To make a Sack Cream.

Take a quart of cream, and set it on the fire, when it is boiled, drop in six or eight drops of sack, and stir it well to keep it from curdling, then season it with sugar and strong water.

To make Cabbidge Cream.

Set six quarts of new milk on the fire, and when it boils empty it into ten or twelve earthen pans or bowls as fast as you can without frothing, set them where they may come, and when they are a little cold, gather the cream that is on the top with your hand, rumpling it together, and lay it on a plate, when you have laid three or four layers on one another, wet a feather in rose-water and musk and stroke over it, then searse a little grated nutmeg, and fine sugar, (and if you please, beat some musk and ambergriese in it) and lay three or four lays more on as before; thus do till you have off all the cream in the bowls, then put all the milk to boil again, and when it boils set it as you did before in bowls, and so use it in like manner; it will yield four or five times seething, which you must use as before, that it may lye round and high like a cabbige; or let one of the first bowls stand because the cream may be thick and most crumpled, take that up last to lay on uppermost, and when you serve it up searse or scrape sugar on it; this must be made over night for dinner, or in the morning for supper.

To make Stone Cream.

Take a quart of cream, two or three blades of large mace, two or three little sticks of cinamon, and six spoonfulls of rosewater, season it sweet with sugar, and boil it till it taste well of the spice, then dish it, and stir it till it be as cold as milk from the cow, then put in a little runnet and stir it together, let it stand and cool, and serve it to the table.

To make Whipt Cream.

Take a whisk or a rod and beat it up thick in a bowl or large bason, till it be as thick as the cream that comes off the top of a churn, then lay fine linning clouts on saucers being wet, lay on the cream, and let it rest two or three hours, then turn them into a fine silver dish, put raw cream to them, and scrape on sugar.

To make Rice Cream.

Take a quart of cream, two handfuls of rice flour, and a quarter of a pound of sugar, mingle the flour and sugar very well together, and put it in the cream; then beat the yolk of an egg with a little rose-water, put it to the cream and stir them all together, set it over a quick fire, keeping it continually stirring till it be as thick as pap.

To make another rare Cream.

Take a pound of almond paste fine beaten with rose-water, mingle it with a quart of cream, six eggs, a little sack, half a pound of sugar, and some beaten nutmeg; strain them and put them in a clean scowred skillet, and set it on a soft fire, stir it continually, and being well incorporated, dish it, and serve it with juyce of orange, sugar, and stick it full of canded pistaches.

To make a white Leach of Cream.

Take a quart of cream, twelve spoonfuls of rose-water, two grains of musk, two drops of oyl of mace, or two large maces, boil them with half a pound of sugar, and half a pound of the whitest ising-glass; being first steeped and washed clean, then run it through your jelly-bag, into a dish; when it is cold slice it into chequer-work, and serve it on a plate. This is the best way to make leach.

To make other Leach with Almonds.

Take two ounces of ising-glass, lay it two hours in fair water; then boil it in clear spring water, and being well digested set it to cool; then have a pound of almonds beaten very fine with rose-water, strain them with a pint of new milk, and put in some mace and slic't ginger, boil them till it taste well of the spices, then put into it the digested ising-glass, some sugar, and a little rose-water, give it a warm over the fire, and run it through a strainer into dishes, and slice it into dishes.

To make a Cream Tart in the Italian fashion to eat cold.

Take twenty yolks of eggs, and two quarts of cream, strain it with a little salt, saffron, rose-water, juyce of orange, a little white-wine, and a pound of fine sugar, then bake it in a deep dish with some fine cinamon, and some canded pistaches stuck on it, and when it is baked, white muskedines.

Thus you may do with the whites of the eggs, and put in no spices.

To make Piramedis Cream.

Take a quart of water, and six ounces of harts-horn, put it into a bottle with gum-dragon, and gum-araback, of each as much as a walnut; put them all into the bottle, which must be so big as will hold a pint more, for if it be full it will break, stop it very close with a cork, and tye a cloth over it, put the bottle in the beef-pot, or boil it in a pot with water, let it boil three hours, then take as much cream as there is jelly, and half a pound of almonds well beaten with rose-water, mingle the cream and the almonds together, strain it, then put the jelly when it is cold into a silver bason, and the cream to it, sweeten it as you please, and put in two or three grains of musk and ambergriese, set it over the fire, and stir it continually till be seathing hot, but let it not boil; then put it in an old fashioned drinking glass, and let it stand till it be cold, when you will use it, put the glass in some warm water, and whelm it in a dish, then take pistaches boil'd in white-wine and sugar, stick it all over, and serve it in with cream.

French Barley Cream.

Take a porringer full of French perle barley, boil it in eight or nine several waters very tender, then put it in a quart of cream, with some large mace, and whole cinamon, boil it about a quarter of an hour; then have two pound of almonds blanched and beaten fine with rose-water, put to them some sugar, and strain the almonds with some cold cream, then put all over the fire, and stir it till it be half cold, then put to it two spoonfuls of sack or white-wine, and a little salt, and serve it in a dish cold.

To make Cheesecakes.

Let your paste be very good, either puff-paste or cold butter-paste, with sugar mixed with it, then the whey being dried very well from the cheese-curds which must be made of new milk or butter, beat them in a mortar or tray, with a quarter of a pound of butter to every pottle of curds, a good quantity of rose-water, three grains of ambergriese or musk prepared, the crums of a small manchet rubbed through a cullender, the yolks of ten eggs, a grated nutmeg, a little salt, and good store of sugar, mix all these well together with a little cream, but do not make them too soft; instead of bread you may take almonds which are much better; bake them in a quick oven, and let them not stand too long in, least they should be to dry.

To make Cheesecakes otherways.

Make the crust of milk & butter boil'd together, put it into the flour & make it up pretty stiff, to a pottle of fine flour, take half a pound of butter; then take a fresh cheese made of morning milk, and a pint of cream, put it to the new milk, and set the cheese with some runnet, when it is come, put it in a cheese-cloth and press it from the whey, stamp in the curds a grated fine small manchet, some cloves and mace, a pound and a half of well washed and pick't currans, the yolks of eight eggs, some rose-water, salt, half a pound of refined white sugar, and a nutmeg or two; work all these materials well together with a quarter of a pound of good sweet butter, and some cream, but make it not too soft, and make your cheesecakes according to these formes.

To make Cheesecakes otherways.

Make the paste of a pottle of flour, half a pound of butter, as much ale barm as two egg shells will hold, and a little saffron made into fine powder, and put into the flour, melt the butter in milk, and make up the paste; then take the curds of a gallon of new milk cheese, and a pint of cream, drain the whey very well from it, pound it in a mortar, then mix it with half a pound of sugar, and a pound of well washed and picked currans, a grated nutmeg, some fine beaten cinamon, salt, rose-water, a little saffron made into fine powder, and some eight yolks of eggs, work it up very stiff with some butter and a little cream.

Otherways.

Take six quarts of new milk, run it pretty cold, and when it is tender come, drain from it the whey, and hang it up in a strainer, press the whey from it, and beat it in a mortar till it be like butter, then strain it through a strainer, and mingle it with a pound of butter with your hand; then beat a pound of almonds with rose-water till they be as fine as the curds; put to them the yolks of twenty eggs, a quart of cream, two grated nutmegs, and a pound and a half of sugar, when the coffins are ready to be set into the oven, then mingle them together, and let them bake half an hour; the paste must be made of milk and butter warmed together, dry the coffins as you do for a custard, make the paste very stiff, and make them into works.

To make Cheesecakes without Milk.

Take twelve eggs, take away six whites, and beat them very well, then take a quart of cream, and boil it with mace, take it off the fire, put in the eggs, and stir them well together, then set it on the fire again, and let it boil till it curds; then set it off, and put to it a good quantity of sugar, some grated nutmeg, and beaten mace; then dissolve musk & ambergriese in rose-water, three or four spoonfuls of grated bread, with half a pound of almonds beat small, a little cream, and some currans; then make the paste for them of flour, sugar, cream, and butter, bake them in a mild oven; a quarter of an hour will bake them.

Cheesecakes otherways.

For the paste take a pottle of flour, half a pound of butter and the white of an egg, work it well into the flour with the butter, then put a little cold water to it, and work it up stiff; then take a pottle of cream, half a pound of sugar, and a pound of currans boil'd before you put them in, a whole nutmeg grated, and a little pepper fine beaten, boil these gently, and stir it continually with twenty eggs well beaten amongst the cream, being boil'd and cold, fill the cheesecakes.

To make Cheesecakes otherways.

Take eighteen eggs, and beat them very well, beat some flour amongst them to make them pretty thick; then have a pottle of cream and boil it, being boiled put in your eggs, flour, and half a pound of butter, some cinamon, salt, boil'd currans, and sugar, set them over the fire, and boil it pretty thick, being cold fill them and bake them, make the crust as beforesaid.

To make Cheesecakes in the Italian Fashion.

Take four pound of good fat Holland cheese, and six pound of good fresh cheese curd of a morning milk cheese or better, beat them in a stone or Wooden mortar, then put sugar to them, & two pound of well washed currans, twelve eggs, whites & all, being first well beaten, a pound of sugar, some cream, half an ounce of cinamon, a quarter of an ounce of mace, and a little saffron, mix them well together, & fill your talmouse or cheesecakes pasty-ways in good cold butter-paste; sometimes use beaten almonds amongst it, and some pistaches whole; being baked, ice them with yolks of eggs, rose-water, and sugar, cast on red and white biskets, and serve them up hot.

Cheesecakes in the Italian fashion otherways.

Take a pound of pistaches stamped with two pound of morning-milk cheese-curd fresh made, three ounces of elder flowers, ten eggs, a pound of sugar, a pound of butter, and a pottle of flour, strain these in a course strainer, and put them in short or puff past.

To make Cheesecakes otherways.

Take a good morning milk cheese, or better, of some eight pound weight, stamp it in a mortar, and beat a pound of butter amongst it, and a pound of sugar, then mix with it beaten mace, two pound of currans well picked and washed, a penny manchet grated, or a pound of almonds blanched and beaten with fine rose-water, and some salt; then boil some cream, and thicken it with six or eight yolks of eggs, mixed with the other things, work them well together, and fill the cheesecakes, make the curd not too soft, and make the paste of cold butter and water according to these forms.

To make a Triffel.

Take a quart of the best and thickest cream, set it on the fire in a clean skillet, and put to it whole mace, cinamon, and sugar, boil it well in the cream before you put in the sugar; then your cream being well boiled, pour it into a fine silver piece or dish, and take out the spices, let it cool till it be no more than blood-warm, then put in a spoonful of good runnet, and set it well together being cold scrape sugar on it, and trim the dish sides finely.

To make fresh Cheese and Cream.

Take a pottle of milk as it comes from the cow, and a pint of cream, put to it a spoonful of runnet, and let it stand two hours, then stir it up and put it in a fine cloth, let the whey drain from it, and put the curd into a bowl-dish, or bason; then put to it the yolk of an egg, a spoonful of rose-water, some salt, sugar, and a little nutmeg finely beaten, put it to the cheese in the cheese-fat on a fine cloth, then scrape on sugar, and serve it on a plate in a dish.

Thus you may make fresh cheese and cream in the French fashion called Jonches, or rush cheese, being put in a mould of rushes tyed at both ends, and being dished put cream to it.

To make a Posset.

Take the yolks of twenty eggs, then have a pottle of good thick sweet cream, boil it with good store of whole cinamon, and stir it continually on a good fire, then strain the eggs with a little raw cream; when the cream is well boiled and tasteth of the spice, take it off the fire, put in the eggs, and stir them well in the cream, being pretty thick, have some sack in a posset pot or deep silver bason, half a pound of double refined sugar, and some fine grated nutmeg, warm it in the bason and pour in the cream and eggs, the cinamon being taken out, pour it as high as you can hold the skillet, let it spatter in the bason to make it froth, it will make a most excellent posset, then have loaf-sugar fine beaten, and strow on it good store.

To the curd you may add some fine grated manchet, some claret or white-wine, or ale only.

To make a Posset otherways.

Take two quarts of new cream, a quarter of an ounce of whole cinamon, and two nutmegs quartered, boil it till it taste well of the spice, and keep it always stirring, or it will burn to, then take the yolks of fourteen or fifteen eggs beaten well together with a little cold cream, put them to the cream on the fire, and stir it till it begin to boil, then take it off and sweeten it with sugar, and stir it on till it be pretty cool; then take a pint and a quarter of sack, sweeten that also and set it on the fire till it be ready to boil, then put it in a fine clean scowred bason, or posset pot, and pour the cream into it, elevating your hand to make it froth, which is the grace of your posset; if you put it through a tunnel or cullender, it is held the more exquisite way.

To make Sack Posset otherways.

Take two quarts of good cream, and a quarter of a pound of the best almonds stamp't with some rose-water or cream, strain them with the cream, and boil with it amber and musk; then take a pint of sack in a bason, and set it on a chaffing dish till it be bloud warm; then take the yolks of twelve eggs with 4 whites, beat them very well together, and so put the eggs into the sack, make it good and hot, then stir all together in the bason, set the cream cool a little before you put it into the sack, and stir all together on the coals, till it be as thick as you would have it, then take some amber and musk, grind it small with sugar, and strew it on the top of the posset, it will give it a most delicate and pleasant taste.

Sack Posset otherways.

Take eight eggs, whites and yolks, beat them well together, and strain them into a quart of cream, season them with nutmeg and sugar, and put to them a pint of sack, stir them all together, and put it into your bason, set it in the oven no hotter then for a custard, and let it stand two hours.

To make a Sack Posset without Milk or Cream.

Take eighteen eggs, whites and all, take out the cock-treads, and beat them very well, then take a pint of sack, and a quart of ale boil'd scum it, and put into it three quarters of a pound of sugar, and half a nutmeg, let it boil a little together, then take it off the fire stirring the eggs still, put into them two or three ladlefuls of drink, then mingle all together, set it on the fire, and keep it stirring till you find it thick, and serve it up.

Other Posset.

Take a quart of cream, and a quarter of nutmeg in it, set it on the fire, and let it boil a little, as it is boling take a pot or bason that you may make the posset in, and put in three spoonfuls of sack, and some eight spoonfuls of ale, sweeten it with sugar, then set it on the coals to warm a little while; being warmed, take it off and let it stand till it be almost cold, then put it into the pot or bason, stir it a little, and let it stand to simmer over the fire an hour or more, the longer the better.

An excellent Syllabub.

Fill your Sillabub pot half full with sider, and good store of sugar, and a little nutmeg, stir it well together, and put in as much cream by two or three spoonfuls at a time, as hard as you can, as though you milkt it in; then stir it together very softly once about, and let it stand two hours before you eat it, for the standing makes it curd.

To make White Pots according to these Forms.

Take a quart of good thick cream, boil it with three or four blades of large mace, and some whole cinamon, then take the whites of four eggs, and beat them very well, when the cream boils up, put them in, and take them off the fire keeping them stirring a little while, & put in some sugar; then take five or six pippins, pare, and slice them, then put in a pint of claret wine, some raisins of the sun, some sugar, beaten cinamon, and beaten ginger; boil the pippins to pap, then cut some sippets very thin and dry them before the fire; when the apples and cream are boil'd & cold, take half the sippets & lay them in a dish, lay half the apples on them, then lay on the rest of the sippets and apples as you did before, then pour on the rest of the cream and bake it in the oven as a custard, and serve it with scraping sugar.

Bake these in paste, in dish or pan, or make the paste as you will do for a custard, make it three inches high in the foregoing forms.

Otherways to make a White Pot.

Take a quart of sweet cream and boil it, then put to it two ounces of picked rice, some beaten mace, ginger, cinamon, and sugar, let these steep in it till it be cold, and strain into it eight yolks of eggs and but two whites, then put in two ounces of clean washed and picked currans, and some salt, stir all well together, and bake it in paste, earthen pan, dish, or deep bason; being baked, trim it with some sugar, and comfits of orange, cinamon, or white biskets.

To make a Wassel.

Take muskedine or ale, and set it on the fire to warm, then boil a quart of cream and two or three whole cloves, then have the yolks of three or four eggs dissolved with a little cream; the cream being well boiled with the spices, put in the eggs and stir them well together, then have sops or sippets of fine manchet or french bread, put them in a bason, and pour in the warm wine, with some sugar and thick cream on that; stick it with blanched almonds and cast on cinamon, ginger, and sugar, or wafers, sugar plate, or comfits.

To make a Norfolk Fool.

Take a quart of good thick sweet cream, and set it a boiling in a clean scoured skillet, with some large mace and whole cinamon; then having boil'd a warm or two take the yolks of five or six eggs dissolved and put to it, being taken from the fire, then take out the cinamon and mace; the cream being pretty thick, slice a fine manchet into thin slices, as much as will cover the bottom of the dish, pour on the cream on them, and more bread, some two or three times till the dish be full, then trim the dish side with fine carved sippets, and stick it with slic't dates, scrape on sugar, and cast on red and white biskets.

To make Pap.

Take milk and flour, strain them, and set it over the fire till it boil, being boil'd, take it off and let it cool; then take the yolks of eggs, strain them, and put it in the milk with some salt, set it again on the embers, and stir it till it be thick, and stew leisurely, then put it in a clean scowred dish, and serve it for pottage, or in paste, add to it sugar and rose-water.

To make Blamanger according to these Forms.

Take a capon being boil'd or rosted & mince it small then have a pound of blanched almonds beaten to a paste, and beat the minced capon amongst it, with some rose-water, mingle it with some cream, ten whites of eggs, and grated manchet, strain all the foresaid things with some salt, sugar, and a little musk, boil them in a pan or broad skillet clean scowred as thick as pap, in the boiling stir it continually, being boil'd strain it again, and serve it in paste in the foregoing forms, or made dishes with paste royal.

To make your paste for the forms, take to a quart of flour a quarter of a pound of butter, and the yolks of four eggs, boil your butter in fair water, and put the yolks of the eight eggs on one side of your dish, make up your paste quick, not too dry, and make it stiff.

Otherways.

Take to a quart of fine flour a quarter of a pound of butter, a quarter of a pound of sugar, a little saffron, rose-water, a little beaten cinamon, and the yolk of an egg or two, work up all cold together with a little almond milk.

Blamanger otherways.

Take a boil'd or rost capon, and being cold take off the skin, mince it and beat it in a mortar, with some almond paste, then mix it with some capon broth, and crumbs of manchet, strained together with some rose-water, salt, and sugar; boil it to a good thickness, then put it into the paste of the former forms, of an inch high, or in dishes with paste royal, the paste being first baked.

In this manner you may make Blamanger of a Pike.

Otherways.

Boil or rost a capon, mince it, and stamp it with almond paste, & strain it either with capon broth, cream, goats-milk, or other milk, strain them with some rice flour, sugar, and rosewater, boil it in a pan like pap, with a little musk, and stir it continually in the boiling, then put in the forms of paste as aforesaid.

Sometimes use for change pine-apple-seeds and currans, other times put in dates, cinamon, saffron, figs, and raisins being minced together, put them in as it boils with a little sack.

To make Blamanger otherways.

Take half a pound of fine searsed rice flour, and put to it a quart of morning milk, strain them through a strainer into a broad skillet; and set it on a soft fire, stir it with a broad stick, and when it is a little thick take it from the fire, then put in a quartern of rose-water, set it to the fire again, and stir it well, in the stirring beat it with the stick from the one side of the pan to the other, and when it is as thick as pap, take it from the fire, and put it in a fair platter, when it is cold lay three slices in a dish, and scrape on sugar.

Blamanger otherways.

Take a capon or a pike and boil it in fair water very tender, then take the pulp of either of them and chop it small, then take a pound of blanched almonds beat to a paste, beat the pulp and the almonds together, and put to them a quart of cream, the whites of ten eggs, and the crumbs of a fine manchet, mingle all together, and strain them with some sugar and salt, put them in a clean broad stew pan and set them over the fire, stir it and boil it thick; being boiled put it into a platter till it be cold, strain it again with a little rose-water, and serve it with sugar.

Otherways.

Blanch some almonds & beat them very fine to a paste with the boil'd pulp of a pike or capon, & crums of fine manchet, strain all together with sugar, and boil it to the thickness of an apple moise, then let it cool, strain it again with a little rose-water, and so serve it.

To make Blamanger in the Italian fashion.

Boil a Capon in water and salt very tender, or all to mash, then beat Almonds, and strain them with your Capon-Broth, rice flour, sugar, and rose-water; boil it like pap, and serve it in this form; sometimes in place of Broth use Cream.

* * * * * * * * *

SECTION XIII.

or,

The First Section for dressing of FISH.

Shewing divers ways, and the most excellent, for Dressing of Carps, either Boiled, Stewed, Broiled, Roasted, or Baked, &c.

To Boil a Carp in Corbolion.

Take as much wine as water, and a good handful of salt, when it boils, draw the carp and put it in the liquor, boil it with a continual quick fire, and being boiled, dish it up in a very clean dish with sippets round about it, and slic't lemon, make the sauce of sweet butter, beaten up with slic't lemon and grated nutmeg, garnish the dish with beaten ginger.

To boil a Carp the best way to be eaten hot.

Take a special male carp of eighteen inches, draw it, wash out the blood, and lay it in a tray, then put to it some wine-vinegar and salt, put the milt to it, the gall being taken from it; then have three quarts of white wine or claret, a quart of white wine vinegar, & five pints of fair water, or as much as will cover it; put the wine, water and vinegar, in a fair scowred pan or kettle, with a handful of salt, a quarter of an ounce of large mace, half a quartern of whole cloves, three slic'd nutmegs, six races of ginger pared and sliced, a quarter of an ounce of pepper, four or five great onions whole or sliced; then make a faggot of sweet herbs, of the tops of streight sprigs, of rosemary, seven or eight bay-leaves, 6 tops of sweet marjoram, as much of the streight tops of time, winter-savory, and parsley; being well bound up, put them into the kettle with the spices, and some orange and lemon-peels; make them boil apace before you put in the carp, and boil it up quick with a strong fire; being finely boil'd and crisp, dish it in a large clean scowred dish, lay on the herbs and spice on the carp, with slic't lemons and lemon-peels, put some of the broth to it, and run it over with beaten butter, put fine carved sippets round about it, and garnish the dish with fine searsed manchet.

Or you may make sauce for it only with butter beat up thick, with slices of lemon, some of the carp liquor, and an anchove or two, and garnish the dish with beatten ginger.

Or take three or four anchoves and dissolve them in some white-wine, put them in a pipkin with some slic't horse-raddish, gross pepper, some of the carp liquor, and some stewed oyster liquor, or stewed oysters, large mace, and a whole onion or two; the sauce being well stewed, dissolve the yolks of three or four eggs with some of the sauce, and give it a warm or two, pour it on the carp with some beaten butter, the stewed oysters and slic't lemon, barberries, or grapes.

Otherways.

Dissolve three or four anchoves, with a little grated bread and nutmeg, and give it a warm in some of the broth the carp was boiled in, beat it up thick with some butter, and a clove of garlick, or pour it on the carp.

Or make sauce with beaten butter, grape-verjuyce, white wine, slic't lemon, juyce of oranges, juyce of sorrel, or white-wine vinegar.

Or thus.

Take white or claret wine, put it in a pipkin with some pared or sliced ginger, large mace, dates quartered, a pint of great oysters with the liquor, a little vinegar and salt, boil these a quarter of an hour, then mince a handful of parsley, and some sweet herbs, boil it as much longer till half be consumed, then beat up the sauce with half a pound of butter and a slic't lemon, and pour it on the carp.

Sometimes for the foresaid carp use grapes, barberries, gooseberries, and horse-raddish, &c.

To make a Bisque of Carps.

Take twelve handsome male carps, and one larger than the rest, take out all the milts, and flea the twelve small carps, cut off their heads, take out their tongues, and take the fish from the bones, then take twelve large oysters and three or four yolks of hard eggs minc'd together, season it with cloves, mace, and salt, make thereof a stiff searse, add thereto the yolks of four or five eggs to bind, and fashion it into balls or rolls as you please, lay them into a deep dish or earthen pan, and put thereto twenty or thirty great oysters, two or three anchoves, the milts & tongues of the twelve carps, half a pound of fresh butter, the liquor of the oysters, the juyce of a lemon or two, a little white wine, some of the corbolion wherein the great carp is boil'd, & a whole onion, so set them a stewing on a soft fire, and make a soop therewith. For the great carp you must scald, draw him, and lay him for half an hour with other carps heads in a deep pan, with as much white wine vinegar as will cover and serve to boil him & the other heads in, then put therein pepper, whole mace, a race of ginger, slic't nutmeg, salt, sweet herbs, an onion or two slic't, & a lemon; when you have boiled the carps pour the liquor with the spices into the kettle where you boil him, when it boils put in the carp, and let it not boil too fast for breaking, after the carp hath boil'd a while put in the heads, and being boil'd, take off the liquor and let the carps and the heads keep warm in the kettle till you go to dish them. When you dress the bisk take a large silver dish, set it on the fire, lay therein slices of French bread, and steep it with a ladle full of the corbolion, then take up the great carp and lay him in the midst of the dish, range the twelve heads about the carp, then lay the fearse of the carp, lay that into the oysters, milts, and tongues, and pour on the liquor wherein the fearse was boil'd, wring in the juyce of a lemon and two oranges, and serve it very hot to the table.

To make a Bisk with Carps and other several Fishes.

Make the corbolion for the Bisk of some Jacks or small Carps boil'd in half white-wine and fair spring-water; some cloves, salt, and mace, boil it down to jelly, strain it, and keep it warm for to scald the bisk; then take four carps, four tenches, four perches, two pikes, two eels flayed and drawn; the carps being scalded, drawn, and cut into quarters, the tenches scalded and left whole, also the pearches and the pikes all finely scalded, cleansed, and cut into twelve pieces, three of each side, then put them into a large stewing-pan with three quarts of claret-wine, an ounce of large mace, a quarter of an ounce of cloves, half an ounce of pepper, a quarter of an ounce of ginger pared & slic't, sweet herbs chopped small, as stripped time, savory, sweet marjoram, parsley, rosemary, three or four bay-leaves, salt, chesnuts, pistaches, five or six great onions, and stew all together on a quick fire.

Then stew a pottle of oysters the greatest you can get, parboil them in their own liquor, cleanse them from the dregs, and wash them in warm water from the grounds and shells, put them into a pipkin with three or four great onions peeled, then take large mace, and a little of their own liquor, or a little wine vinegar, or white wine.

Next take twelve flounders being drawn and cleansed from the guts, fry them in clarified butter with a hundred of large smelts, being fryed stew them in a stew-pan with claret-wine, grated nutmeg, slic't orange, butter, and salt.

Then have a hundred of prawns, boiled, picked, and buttered, or fryed.

Next, bottoms of artichocks, boiled, blanched, and put in beaten butter, grated nutmeg, salt, white-wine, skirrets, and sparagus in the foresaid sauce.

Then mince a pike and an eel, cleanse them, and season them with cloves, mace, pepper, salt, some sweet herbs minct, some pistaches, barberries, grapes, or gooseberries, some grated manchet, and yolks of raw eggs, mingle all the foresaid things together, and make it into balls, or farse some cabbidge lettice, and bake the balls in an oven, being baked stick the balls with pine-apple seeds, and pistaches, as also the lettice.

Then all the foresaid things being made ready, have a large clean scowred dish, with large sops of French bread lay the carps upon them, and between them some tench, pearch, pike, and eels, & the stewed oysteres all over the other fish, then the fried flounders & smelts over the oysters, then the balls & lettice stuck with pistaches, the artichocks, skirrets, sparagus, butter prawns, yolks of hard eggs, large mace, fryed smelts, grapes, slic't lemon, oranges, red beets or pomegranats, broth it with the leer that was made for it, and run it over with beaten butter.

The best way to stew a Carp.

Dress the carp and take out the milt, put it in a dish with then carp, and take out the gall, then save the blood, and scotch the carp on the back with your knife; if the carp be eighteen inches, take a quart of claret or white wine, four or five blades of large mace, 10 cloves, two good races of ginger slic't, two slic't nutmegs, and a few sweet herbs, as the tops of sweet marjoram, time, savory, and parsley chopped very small, four great onions whole, three or four bay-leaves, and some salt; stew them all together in a stew-pan or clean scowred kettle with the wine, when the pan boils put in the carp with a quarter of a pound of good sweet butter, boil it on a quick fire of charcoal, and being well stew'd down, dish it in a clean large dish, pour the sauce on it with the spices, lay on slic't lemon and lemon-peel, or barberries, grapes, or gooseberries, and run it over with beaten butter, garnish the dish with dryed manchet grated and searsed, and carved sippets laid round the dish.

In feasts the carps being scal'd, garnish the body with stewed oysters, some fryed in white batter, some in green made with the juyce of spinage: sometimes in place of sippets use fritters of arms, somtimes horse-raddish, and rub the dish with a clove or two of garlick.

For more variety, in the order abovesaid, sometimes dissolve an anchove or two, with some of the broth it was stewed in, and the yolks of two eggs dissolved with some verjuyce, wine, or juyce of orange; sometimes add some capers, and hard eggs chopped, as also sweet herbs, &c.

To stew a Carp in the French fashion.

Take a Carp, split it down the back alive, & put it in boiling liquor, then take a good large dish or stew-pan that will contain the carp; put in as much claret wine as will cover it, and wash off the blood, take out the carp, and put into the wine in the dish three or four slic't onions, three or four blades of large mace, gross pepper, and salt; when the stew-pan boils put in the carp and cover it close, being well stewed down, dish it up in a clean scowred dish with fine carved sippets round about it, pour the liquor it was boiled in on it, with the spices, onions, slic't lemon, and lemon-peel, run it over with beaten butter, and garnish the dish with dryed grated bread.

Another most excellent way to stew a Carp.

Take a carp and scale it, being well cleansed and dried with a clean cloth, then split it and fry it in clarified butter, being finely fryed put it in a deep dish with two or three spoonfuls of claret wine, grated nutmeg, a blade or two of large mace, salt, three or four slices of an orange, and some sweet butter, set it on a chafing dish of coals, cover it close, and stew it up quick, then turn it, and being very well stew'd, dish it on fine carv'd sippets, run it over with the sauce it was stewed in, the spices, beaten butter, and the slices of a fresh orange, and garnish the dish with dry manchet grated and searsed.

In this way you may stew any good fish, as soles, lobsters, prawns, oysters, or cockles.

Otherways.

Take a carp and scale it, scrape off the slime with a knife and wipe it clean with a dry cloth; then draw it, and wash the blood out with some claret wine into the pipkin where you stew it, cut it into quarters, halves, or whole, and put it into a broad mouthed pipkin or earthen-pan, put to it as much wine as water, a bundle of sweet herbs, some raisins of the sun, currans, large mace, cloves, whole cinamon, slic't ginger, salt, and some prunes boiled and strained, put in also some strained bread or flour, and stew them all together; being stewed, dish the carp in a clean scowred dish on fine carved sippets, pour the broth on the carp, and garnish it with the fruit, spices, some slic't lemon, barberries, or grapes, some orangado or preserved barberries, and scrape on sugar.

Otherways.

Do it as before, save only no currans, put prunes strained, beaten pepper, and some saffron.

To stew a Carp seven several ways.

1. Take a carp, scale it, and scrape off the slime, wipe it with a dry cloth, and give it a cut or two cross the back, then put it a boiling whole, parted down the back in halves, or quarters, put it in a broad mouthed pipkin with some claret or white-wine, some wine-vinegar, and good fresh fish broth or some fair water, three or four blades of large mace, some slic't onions fryed, currans, and some good butter; cover up the pipkin, and being finely stewed, put in some almond-milk, and some sweet herbs finely minced, or some grated manchet, and being well stewed, serve it up on fine carved sippets, broth it, and garnish the dish with some barberries or grapes, and the dish with some stale manchet grated and sears'd, being first dryed.

2. For the foresaid broth, yolks of hard eggs strained with some steeped manchet, some of the broth it is stewed in, and a little saffron.

3. For variety of garnish, carrots in dice-work, some raisins, large mace, a few prunes, and marigold flowers, boil'd in the foresaid broth.

4. Or leave out carrots and fruit, and put samphire and capers, and thicken it with French barley tender boil'd.

5. Or no fruit, but keep the order aforesaid, only adding sweet marjoram, stripped tyme, parsley, and savory, bruise them with the back of a ladle, and put them into the broth.

6. Otherways, stewed oysters to garnish the carp, and some boil'd bottoms of artichocks, put them to the stewed oysters or skirrets being boil'd, grapes, barberries, and the broth thickned with yolks of eggs strained with some sack, white wine, or caper liquor.

7. Boil it as before, without fruit, and add to it capers, carrots in dice-work, mace, faggot of sweet herbs, slic't onions chopp'd with parsley, and boil'd in the broth then have boil'd colliffowers, turnips, parsnips, sparagus, or chesnuts in place of carrots, and the leire strained with yolks of eggs and white wine.

To make French Herb Pottage for Fasting Days.

Take half a handful of lettice, as much of spinage, half as much of Bugloss and Borrage, two handfuls of sorrel, a little parsley, sage, a good handful of purslain, half a pound of butter, some pepper and salt, and sometimes, some cucumbers.

Other Broth or Pottage of a Carp.

Take a carp, scale it, and scrape off the slime, wash it, and wipe it with a clean cloth, then draw it, and put it in a broad mouthed pipkin that will contain it, put to it a pint of good white or claret wine, and as much good fresh fish broth as will cover it, or as much fair water, with the blood of the carp, four or five blades of large mace, a little beaten pepper, some slic't onions, a clove or two, some sweet herbs chopped, a handful of capers, and some salt, stew all together, the carp being well stewed, put in some almond paste, with some white-wine, give it a warm or two with some stewed oyster-liquor, & serve it on French bread in a fair scowr'd dish, pour on the liquor, and garnish it with dryed grated manchet.

To dress a Carp in Stoffado.

Take a carp alive, scale it, and lard it with a good salt eel, steep it in claret or white-wine, in an earthen pan, and put to it some wine-vinegar, whole cloves, large mace, gross pepper, slic't ginger, and four or five cloves of garlick, then have an earthen pan that will contain it, or a large pipkin, put to it some sweet herbs, three or four sprigs of rosemary, as many of time and sweet marjoram, two or three bay-leaves and parsley, put the liquor to it into the pan or pipkin wherein you will stew it, and paste on the cover, stew it in the oven, in an hour it will be baked, then serve it hot for dinner or supper, serve it on fine carved sippets of French bread, and the spices on it, with herbs, slic't lemon and lemon peel; and run it over with beaten butter.

To hash a Carp.

Take a carp, scale, and scrape off the slime with your knife, wipe it with a dry cloth, bone it, and mince it with a fresh water eel being flayed and boned; season it with beaten cloves, mace, salt, pepper, and some sweet herbs, as tyme, parsley, and some sweet marjoram minced very small, stew it in a broad mouthed pipkin, with some claret wine, gooseberries, or grapes, and some blanched chesnuts; being finely stewed, serve it on carved sippets about it, and run it over with beaten butter, garnish the dish with fine grated manchet searsed, and some fryed oysters in butter, cockles, or prawns.

Sometimes for variety, use pistaches, pine-apple-seeds, or some blanch't almonds stew'd amongst the hash, or asparagus, or artichock boil'd & cut as big as chesnuts, & garnish the dish with scraped horse-radish, and rub the bottom of the dish in which you serve the meat, with a clove or two of garlick. Sometimes mingle it with some stewed oysters, or put to it some oyster-liquor.

To marinate a Carp to be eaten hot or cold.

Take a carp, scale it, and scrape off the slime, wipe it clean with a dry cloth, and split it down the back, flour it, and fry it in sweet sallet oyl, or good clarified butter; being fine and crisp fryed, lay it in a deep dish or earthen pan, then have some white or claret wine, or wine-vinegar, put it in a broad mouthed pipkin with all manner of sweet herbs bound up in a bundle, as rosemary, tyme, sweet marjoram, parsley, winter-savory, bay-leaves, sorrel, and sage, as much of one as the other, put it into the pipkin with the wine, with some large mace, slic't ginger, gross pepper, slic't nutmeg, whole cloves, and salt, with as much wine and vinegar as will cover the dish, then boil the spices and wine with some salt a little while, pour it on the fish hot, and presently cover it close to keep in the spirits of the liquor, herbs, and spices for an hours space; then have slic't lemons, lemon-peels, orange and orange peels, lay them over the fish in the pan, and cover it up close; when you serve them hot lay on the spices and herbs all about it, with the slic't lemons, oranges, and their peels, and run it over with sweet sallet oyl, (or none) but some of the liquor it is soust in.

Or marinate the carp or carps without sweet herbs for hot or cold, only bay-leaves, in all points else as is abovesaid; thus you may marinate soles, or any other fish, whether sea or fresh-water fish.

Or barrel it, pack it close, and it will keep as long as sturgeon, and as good.

To broil or toast a Carp divers ways, either in sweet Butter or Sallet Oyl.

Take a carp alive, draw it, and wash out the blood in the body with claret wine into a dish, put to it some wine vinegar and oyl, then scrape off the slime, & wipe it dry both outside & inside, lay it in the dish with vinegar, wine, oyl, salt, and the streight sprigs of rosemary and parsley, let it steep there the space of an hour or two, then broil it on a clean scowred gridiron, (or toast it before the fire) broil it on a soft fire, and turn it often; being finely broil'd, serve it on a clean scowred dish, with the oyl, wine, and vinegar, being stew'd on the coals, put it to the fish, the rosemary and parsley round the dish, and some about the fish, or with beaten butter and vinegar, or butter and verjuyce, or juyce of oranges beaten with the butter, or juyce of lemons, garnish the fish with slices of orange, lemon, and branches of rosemary; boil the milt or spawn by it self and lay it in the dish with the Carp.

Or make sauce otherways with beaten butter, oyster liquor, the blood of the carp, grated nutmeg, juyce of orange, white-wine, or wine vinegar boil'd together, crumbs of bread, and the yolk of an egg boiled up pretty thick, and run it over the fish.

To broil a Carp in Staffado.

Take a live carp, scale it, and scrape off the slime, wipe it clean with a dry cloth, and draw it, wash out the blood, and steep it in claret, white-wine, wine-vinegar, large mace, whole cloves, two or three cloves of garlick, some slic't ginger, gross pepper, and salt; steep it in this composition in a dish or tray the space of two hours, then broil it on a clean scoured gridiron on a soft fire, & baste it with some sweet sallet oyl, sprigs of rosemary, time, parsley, sweet marjoram, and two or three bay-leaves, being finely broil'd; serve it with the sauce it was steeped in, boil'd up on the fire with a little oyster-liquor, the spices on it, and herbs round about it on the dish, run it over with sauce, either with sweet sallet oyl, or good beaten butter, and broil the milt or spawn by it self.

To roast a Carp.

Take a live carp, draw and wash it, and take away the gall, and milt, or spawn; then make a pudding with some grated manchet, some almond-paste, cream, currans, grated nutmeg, raw yolks of eggs, sugar, caraway-seed candied, or any peel, some lemon and salt, make a stiff pudding and put it through the gills into the belly of the carp, neither scale it, nor fill it too full; then spit it, and roust it in the oven upon two or three sticks cross a brass dish, turn it and let the gravy drop into the dish; being finely roasted, make sauce with the gravy, butter, juyce of orange or lemon, some sugar, and cinamon, beat up the sauce thick with the butter, and dish the carp, put the sauce over it with slices of lemon.

Otherways.

Scale it, and lard it with salt eel, pepper, and nutmeg, then make a pudding of some minced eel, roach, or dace, some sweet herbs, grated bread, cloves, mace, nutmeg, pepper, salt, yolks of eggs, pistaches, chesnuts, and the milt of the carp parboil'd and cut into dice-work, as also some fresh eel, and mingle it amongst the pudding or farse.

Sauces for Roast Carp.

1. Gravy and oyster liquor, beat it up thick with sweet butter, claret wine, nutmeg, slices of orange, and some capers, and give it a warm or two.

2. Beaten butter with slices of orange, and lemon, or the juyce of them only.

3. Butter, claret-wine, grated nutmeg, selt, slices of orange, a little wine-vinegar and the gravy.

4. A little white-wine, gravy of the carp, an anchove or two dissolved in it, some grated nutmeg, and a little grated manchet, beat them up thick with some sweet butter, and the yolk of an egg or two, dish the carp, and pour the sauce on it.

To make a Carp Pye a most excellent way.

Take carp, scale it and scrape off the slime, wipe it with a dry clean cloth, and split it down the back, then cut it in quarters or six pieces, three of each, and take out the milt or spawn, as also the gall; season it with nutmeg, pepper, salt, and beaten ginger, lay some butter in the pye bottom, then the carp upon it, and upon the carp two or three bay-leaves, four or five blades of large mace, four or five whole cloves, some blanched chesnuts, slices of orange, and some sweet butter, close it up and bake it, being baked liquor it with beaten butter, the blood of the carp, and a little claret wine.

For variety, in place of chesnuts, use pine apple-seeds, or bottoms of artichocks, gooseberries, grapes, or barberries. Sometimes bake great oysters with the carp, and a great onion or two; sometimes sweet herbs chopped, or sparagus boiled.

Or bake it in a dish as you do the pye.

To make paste for the pie, take two quarts and a pint of fine flour, four or five yolks of raw eggs, and half a pound of sweet butter, boil the butter till it be melted, and make the paste with it.

Paste for a Florentine of Carps made in a dish or patty-pan.

Take a pottle of fine flour, three quarters of a pound of butter, and six yolks of eggs, and work up the butter, eggs, and flour, dry them, then put to it as much fair spring water cold as will make it up into paste.

To bake a Carp otherways to be eaten hot.

Take a carp, scale it alive, and scrape off the slime, draw it, and take away the gall and guts, scotch it, and season it with nutmeg, pepper, and salt lightly, lay it into the pye, and put the milt into the belly, then lay on slic't dates in halves, large mace, orange, or slic't lemon, gooseberries, grapes, or barberries, raisins of the sun, and butter; close it up and bake it, being almost baked liquor it with verjuyce, butter, sugar, claret or white-wine, and ice it.

Sometimes make a pudding in the carps belly, make it of grated bread, pepper, nutmegs, yolks of eggs, sweet herbs, currans, sugar, gooseberries, grapes, or barberries, orangado, dates, capers, pistaches, raisins, and some minced fresh eel.

Or bake it in a dish or patty pan in cold butter paste.

To bake a Carp with Oysters.

Scale a carp, scrape off the slime, and bone it; then cut it into large dice-work, as also the milt being parboil'd; then have some great oysters, parboil'd, mingle them with the bits of carp, and season them together with beaten pepper, salt, nutmeg, cloves, mace, grapes, gooseberries, or barberries, blanched chesnuts, and pistaches, season them lightly, then put in the bottom of the pie a good big onion or two whole, fill the pye, and lay upon it some large mace and butter, close it up and bake it, being baked liquor it with white wine, and sweet butter, or beaten butter only.

To make minced Pies of Carps and Eels.

Take a carp being cleansed, bone it, and also a good fat fresh water eel, mince them together, and season them with pepper, nutmeg, cinamon, ginger, and salt, put to them some currans, caraway-seed, minced orange-peel, and the yolks of six or seven hard eggs minced also, slic't dates, and sugar; then lay some butter in the bottom of the pyes, and fill them, close them up, bake them, and ice them.

To bake a Carp minced with an Eel in the French Fashion, called Peti Petes.

Take a carp, scale it, and scrape off the slime, then roast it with a flayed eel, and being rosted draw them from the fire, and let them cool, then cut them into little pieces like great dice, one half of them, & the other half minced small and seasoned with nutmeg, pepper, salt, gooseberries, barberries, or grapes, and some bottoms of artichocks boil'd and cut as the carp: season all the foresaid materials and mingle all together, then put some butter in the bottom of the pye, lay on the meat and butter on the top, close it up, and bake it, being baked liquor it with gravy, and the juyce of oranges, butter, and grated nutmeg.

Sometimes liquor it with verjuyce and the yolks of eggs strained, sugar, and butter.

Or with currans, white wine, and butter boil'd together, some sweet herbs chopped small, and saffron.

To bake a Carp according to these Forms to be eaten hot.

Take a carp, scale it, and scrape off the slime, bone it and cut it into dice-work, the milt being parboil'd, cut it into the same form, then have some great oysters parboild and cut into the same form also; put to it some grapes, goosberries, or barberries, the bottoms of artichocks boil the yolks of hard egs in quarters, boild, sparagus cut an inch long, and some pistaches, season all the foresaid things together with pepper, nutmegs, and salt, fill the pyes, close them up, and bake them, being baked, liquor them with butter, white-wine, and some blood of the carp, boil them together, or beaten butter, with juyce of oranges.

To bake a Carp with Eels to be eaten cold.

Take four large carps, scale them & wipe off the slime clean, bone them, and cut each side into two pieces of every carp, then have four large fresh water eels, fat ones, boned, flayed, and cut in as many pieces as the carps, season them with nutmeg, pepper, and salt; then have a pye ready, either round or square, put butter in the bottom of it, then lay a lay of eel, and a lay of carp upon that, and thus do till you have ended; then lay on some large mace and whole cloves on the top, some sliced nutmeg, sliced ginger, and butter, close it up and bake it, being baked and cold, fill it up with clarified butter.

Otherways.

Take eight carps, scale and bone them, scrape and wash off the slime, wipe them dry, and mince them very fine, then have four good fresh water eels, flay and bone them, and cut them into lard as big as your finger, then have pepper, cloves, mace, and ginger severally beaten and mingled with some salt, season the fish and also the eels, cut into lard; then make a pye according to this form, lay some butter in the bottom of the pye, then a lay of carp upon the butter, so fill it, close it up and bake it.

* * * * * * * * *

SECTION XIV.

or,

The Second Section of FISH.

Shewing the most Excellent Ways of Dressing of Pikes.

To boil a Pike.

Wash him very clean, then truss him either round whole, with his tail in his mouth, and his back scotched, or splatted and trust round like a hart, with his tail in his mouth, or in three pieces, & divide the middle piece into two pieces; then boil it in water, salt, and vinegar, put it not in till the liquor boils, & let it boil very fast at first to make it crisp, but afterwards softly; for the sauce put in a pipkin a pint of white wine, slic't ginger, mace, dates quartered, a pint of great oysters with the liquor, a little vinegar and salt, boil them a quarter of an hour; then mince a few sweet herbs & parsley, stew them till half the liquor be consumed; then the pike being boiled dish it, and garnish the dish with grated dry manchet fine searsed, or ginger fine beaten, then beat up the sauce, with half a pound of butter, minced lemon, or orange, put it on the pike, and sippet it with cuts of puff-paste or lozenges, some fried greens, and some yellow butter. Dish it according to these forms.

To boil a Pike otherways.

Take a male pike alive, splat him in halves, take out his milt and civet, and take away the gall, cut the sides into three pieces of a side, lay them in a large dish or tray, and put upon them half a pint of white wine vinegar, and half a handful of bay-salt beaten fine; then have a clean scowred pan set over the fire with as much rhenish or white-wine as will cover the pike, so set it on the fire with some salt, two slic't nutmegs, two races of ginger slic't, two good big onions slic't, five or six cloves of garlik, two or three tops of sweet marjoram, three or four streight sprigs of rosemary bound up in a bundle close, and the peel of half a lemon; let these boil with a quick fire, then put in the pike with the vinegar, and boil it up quick; whilest the pike is boiling, take a quarter of a pound of anchoves, wash and bone them, then mince them and put them in a pipkin with a quarter of a pound of butter, and 3 or four spoonfuls of the liquor the pike was boiled in; the pike being boiled dish it, & lay the ginger, nutmegs, and herbs upon it, run it over with the sauce, and cast dried searsed manchet on it.

This foresaid liquor is far better to boil another pike, by renewing the liquor with a little wine.

To boil a Pike and Eel together.

Take a quart of white-wine, a pint and a half of white wine vinegar, two quarts of water, almost a pint of salt, a handful of rosemary and tyme, let your liquor boil before you put in your fish, the herbs, a little large mace, and some twenty corns of whole pepper.

To boil a Pike otherways.

Boil it in water, salt, and wine vinegar, two parts water, and one vinegar, being drawn, set on the liquor to boil, cleanse the civet, and truss him round, scotch his back, and when the liquor boils, put in the fish and boil it up quick; then make sauce with some white-wine vinegar, mace, whole pepper, a good handful of cockles broiled or boiled out of the shells and washed with vinegar, a faggot of sweet herbs, the liver stamped and put to it, and horse raddish scraped or slic't, boil all the foresaid together, dish the pike on sippets, and beat up the sauce with some good sweet butter and minced lemon, make the sauce pretty thick, and garnish it as you please.

Otherways.

Take as much white-wine and water as will cover it, of each a like quantity, and a pint of vinegar, put to this liquor half an ounce of large mace, two lemon-peels, a quarter of an ounce of whole cloves, three slic't nutmegs, four races of ginger slic't, some six great onions slic't, a bundle of six or seven sprigs or tops of rosemary, as much of time, winter-savory, and sweet marjoram bound up hard in a faggot, put into the liquor also a good handful of salt, and when it boils, put in the fish being cleansed and trussed, and boil it up quick.

Being boiled, make the sauce with some of the broth where the pike was boiled, and put it in a dish with two or three anchoves being cleansed and minced, a little white wine, some grated nutmeg, and some fine grated manchet, stew it on a chafing dish, and beat it up thick with some sweet butter, and the yolk of an egg or two dissolved with some vinegar, give it a warm, and put to it three or four slices of lemon.

Then dish the pike, drain the liquor from it upon a chafing-dish of coals, pour on the sauce, and garnish the fish with slic't lemons, and the spices, herbs, and boil'd onions, run it over with beaten butter, and lay on some barberries or grapes.

Sometimes for change you may put some horse-raddish scraped, or the juyce of it.

To boil a Pike in White Broth.

Cut your pike in three pieces, then boil it in water, salt, and sweet herbs, put in the fish when the liquor boils; then take the yolks of six eggs, beat them with a little sack, sugar, melted butter, and some of the pike broth then put it on some embers to keep warm, stir it sometimes lest it curdle; then take up your pike, put the head and tail together in a clean dish, cleave the other piece in two, and take out the back-bone, put the one piece on one side, and the other piece on the other side, but blanch all, pour the broth on it, and garnish the fish with sippets, strow on fine ginger or sugar, wipe the edge of the dish round, and serve it.

To Boil a Pike in the French Fashion, a-la-Sauces d'Almaigne, or in the German Fashion.

Take a pike, draw him, dress the rivet, and cut him in three pieces, boil him in as much wine as water, & some lemon-peel, with the liquor boils put in the fish with a good handful of salt, and boil him up quick.

Then have a sauce made of beaten butter, water, the slices of two or three lemons, the yolks of two or three eggs, and some grated nutmeg; the pike being boiled dish it on fine sippets, and stick it with some fried bread run it over with the sauce, some barberries or lemon, and garnish the dish with some pared and slic't ginger, barberries, and lemon peel.

To boil a Pike in the City Fashion.

Take a live male pike, draw him and slit the rivet, wash him clean from the blood, and lay him in a dish or tray, then put some salt and vinegar to it, (or no vinegar; but only salt); then set on a kettle with some water & salt, & when it boils put in the pike, boil it softly, and being boiled, take it off the fire, and put a little butter into the kettle to it, then make a sauce with beaten butter, the juyce of a lemon or two, grape verjuyce or wine-vinegar, dish up the pike on fine carved sippets, and pour on the sauce, garnish the fish with scalded parsley, large mace barberries, slic't lemon, and lemon-peel, and garnish the dish with the same.

To stew a Pike in the French Fashion.

Take a pike, splat it down the back alive, and let the liquor boil before you put it in, then take a large deep dish or stewing pan that will contain the pike, put as much claret-wine as will cover it, & wash off the blood take out the pike, and put to the wine in the dish three or four slic't onions, four blades of large mace, gross pepper, & salt; when it boils put in the pike, cover it close, & being stewed down, dish it up in a clean scowred dish with carved sippets round abound it, pour on the broth it was stewed in all over it, with the spices and onions, and put some slic't lemon over all, with some lemon-peel; run it over with beaten butter, and garnish the dish with dry grated manchet. Thus you may also stew it with the scales on or off.