Take out the bone and fat of any meat for jellies, for it doth but stain the stock, and is the cause that it will never be white nor very clear.

Meats proper for Jelly for service or sick folks.

1. Three pair of calves feet. 2. Three pair of calves feet, a knuckle of veal, and a fine well fleshed capon. 3. One pair of calves feet, a well fleshed capon, and half a pound of harts-horn of ising-glass. 4. An old cock and a knuckle of veal. 5. Harts horn jelly only, or with a poultrey. 6. Good bodied capons. 7. Ising-glass only, or with a cock or capon. 8. Jelly of hogs feet, ears, and snouts. 9. Sheeps feet, lambs feet, and calves feet.

Neats feet for a Jelly for a Neats-Tongue.

Being fresh and tender boil'd and cold, lard it with candied cittern candied orange, lemon, or quinces, run it over with jelly, and some preserved barberries or cherries.

To make a Jelly as white as snow of Jorden-Almonds.

Take a pound of almonds, steep them in cold water till they will blanch, which will be in six hours; being blanched into cold water, beat them with a quart of rose water: then have a decoction of half a pound of ising-glass, boil'd with a gallon of fair spring-water, or else half wine, boil it till half be wasted, then let it cool, strain it, and mingle it with your almonds, and strain with them a pound of double refined sugar, the juyce of two lemons, and cast it into egg shells; put saffron to some of it, and make some of it blue, some of it green, and some yellow; cast some into oranges, and some into lemon rindes candied: mix part of it with some almond paste colored; and some with cheese-curds; serve of divers of these colours on a great dish and plate.

To make other white Jelly.

Boil two capons being cleansed, the fat and lungs taken out, truss them and soak them well in clean water three of four hours; then boil them in a pipkin, or pot of two gallons or less, put to them a gallon or five quarts of white wine, scum them, and boil them to a jelly, next strain the broth from the grounds and blow off the fat clean; then take a quart of sweet cream, a quart of the jelly broth, a pound and half of refined sugar, and a quarter of a pint of rose water, mingle them all together, and give them a warm on the fire with half an ounce of fine searsed ginger; then set it a cooling, dish it, or cast it in lemon or orange-peels, or in any fashion of the other jellies, in moulds or glasses, or turn it into colours; for sick folks in place of cream use stamped almonds.

To make Jellies for sauces, made dishes, and other works.

Take six pair of calves feet, scald them and take away the fat between the claws, as also the great long shank bones, and lay them in water four or five hours; then boil them in two gallons of fair spring water, scum them clean and boil them from two gallons to three quarts, then strain it through a strong canvas, and let the broth cool; being cold cleanse it from the grounds, pare off the top and melt it, then put to it in a good large pipkin, three quarts of white-wine, three races of ginger slic't, some six blades of mace, a quarter of an ounce of cinamon, a grain of musk, and eighteen whites of eggs beaten with four pound of sugar, mingle them with the rest in the pipkin, and the juyce of three lemons, set all on the fire, and let it stew leisurely; then have your bag ready washed, and when your pipkin boils up, run it, &c.

Harts horn Jelly.

Take half a pound of harts-horn, boil it in fair spring water leisurely, close covered, and in a well glazed pipkin that will contain a gallon, boil it till a spoonful will stand stiff being cold, then strain it through a fine thick canvas or fine boultering, and put it again into another lesser pipkin, with the juyce of eight or nine good large lemons, a pound and half of double refined sugar, and boil it again a little while, then put it in a gally pot, or small glasses, or cast it into moulds, or any fashions of the other jellies. It is held by the Physicians for a special Cordial.

Or take half a pound of harts-horn grated, and a good capon being finely cleansed and soaked from the blood, and the fat taken off, truss it, and boil it in a pot or pipkin with the harts-horn, in fair spring water, the same things as the former, &c.

To make another excellent Jelly of Harts horn and Ising-glass for a Consumption.

Take half a pound of ising-glass, half a pound of harts-horn, half a pound of slic't dates, a pound of beaten sugar, half a pound of slic't figs, a pound of slic't prunes half an ounce of cinamon, half an ounce of ginger, a quarter of an ounce of mace, a quarter of an ounce of cloves, half an ounce of nutmegs, and a little red sanders, slice your spices, and also a little stick of liquorish and put in your cinamon whole.

To make a Jelly for weakness in the back.

Take two ounces of harts-horn, and a wine quart of spring-water, put it into a pipkin, and boil it over a soft fire till it be one half consumed, then take it off the fire, and let it stand a quarter of an hour, and strain it through a fine holland cloth, crushing the harts-horn gently with a spoon: then put to it the juyce of a lemon, two spoonfulls of red rose-water, half a spoonful of cinamon-water, four or five ounces of fine sugar, or make it sweet according to the parties taste; then put it out into little glasses or pipkins, and let it stand twenty four hours, then you may take of it in the morning, or at four of the clock in the afternoon, what quantity you please. To put two or three spoonfuls of it into broth is very good.

To make another dish of meat called a Press, for service.

Do in this as you may see in the jelly of the porker, before spoken of; take the feet, ears, snouts, and cheeks, being finely and tender boil'd to a jelly with spices, and the same liquor as is said in the Porker; then take out the bones and make a lay of it like a square brick, season it with coriander or fennil-seed, and bind it up like a square brick in a strong canvas with packthred, press it till it be cold, and serve it in slices with bay-leaves, or run it over with jellies.

To make a Sausage for Jelly.

Boil or roast a capon, mince and stamp it with some almond paste, then have a fine dried neats-tongue, one that looks fine and red ready boil'd, cut it into little pieces, square like dice, half an inch long, and as much of interlarded bacon cut into the same form ready boil'd and cold, some preserved quinces and barberries, sugar, and cinamon, mingle all together with some scraped ising-glass amongst it warm; roul it up in a sausage, knit it up at the ends, and sow the sides; then let it cool, slice it, and serve it in a jelly in a dish in thin slices, and run jelly over it, let it cool and lay on more, that cool, run more, and thus do till the dish be full; when you serve it, garnish the dish with jelly and preserved barberries, and run over all with juyce of lemon.

To make Leach a most excellent way in the French Fashion.

Take a quart of sweet cream, twelve spoonfuls of rose-water, four grains of musk dissolved in rose-water, and four or five blades of large mace boil'd with half a pound of ising-glass, being steeped and washed clean, and put to it half a pound of sugar, and being boil'd to a jelly, run it through your jelly bag into a dish, and being cold slice it into chequer-work, and serve it on a plate or glasses, and sometimes without sugar in it, &c.

To make the best Almond Leach.

Take an ounce of ising-glass, and lay it two hours in water, shift it, and boil it in fair water, let it cool; then take two pound of almonds, lay them in the water till they will blanch, then stamp them and put to them a pint of milk, strain them, and put in large mace and slic't ginger, boil them till it taste well of the spice, then put in your digested ising-glass, sugar, and a little rose-water, run it through a strainer, and put it into dishes.

Some you may colour with saffron, turnsole, or green wheat, and blew-bottles for blew.

To keep Sparagus all the year.

Parboil them very little, and put them into clarified butter, cover them with it, the butter being cold, cover them with a leather, and about a month after refresh the butter, melt it, and put it on them again, then set them under ground being covered with a leather.

* * * * * * * * *

SECTION IX.

The best way of making all manner of baked Meats.

To make a Bisk or Batalia Pie.

Take six peeping Pigeons, and as many peeping small chickens, truss them to bake; then have six oxe pallets well boil'd and blancht, and cut in little pieces; then take six lamb-stones, and as many good veal sweet-breads cut in halves and parboil'd, twenty cocks-combs boil'd and blanch'd, the bottoms of four artichocks boiled and blanched, a quart of great oysters parboil'd and bearded, also the marrow of four bones seasoned with pepper, nutmeg, mace, and salt; fill the pye with the meat, and mingle some pistaches amongst it, cock-stones, knots, or yolks of hard eggs, and some butter, close it up and bake it (an hour and half will bake it) but before you set it in the oven, put into it a little fair water: Being baked pour out the butter, and liquor it with gravy, butter beaten up thick, slic't lemon, and serve it up.

Or you may bake this bisk in a patty-pan or dish.

Sometimes use sparagus and interlarded bacon.

For the paste of this dish, take three quarts of flour, and three quarters of a pound of butter, boil the butter in fair water, and make up the paste hot and quick.

Otherways in the summer time, make the paste of cold butter; to three quarts of flour take a pound and a half of butter, and work it dry into the flour, with the yolks of four eggs and one white, then put a little water to it, and make it up into a stiff paste.

To bake Chickens or Pigeons.

Take either six pigeon peepers or six chicken peepers, if big cut them in quarters, then take three sweet-breads of veal slic't very thin, three sheeps tongues boil'd tender, blanched and slic't, with as much veal, as much mutton, six larks, twelve cocks combs, a pint of great oysters parboild and bearded, calves udder cut in pieces, and three marrow bones, season these foresaid materials with pepper, salt, and nutmeg, then fill them in pies of the form as you see, and put on the top some chesnuts, marrow, large mace, grapes, or gooseberries; then have a little piece of veal and mince it with as much marrow, some grated bread, yolks of eggs, minced dates, salt, nutmeg, and some sweet marjoram, work up all with a little cream, make it up in little balls or rouls, put them in the pie, and put in a little mutton-gravy, some artichock bottoms, or the tops of boild sparagus, and a little butter; close up the pie and bake it, being baked liquor it with juyce of oranges, one lemon, and some claret wine, shake it well together, and so serve it.

To Make a Chicken Pie otherways.

Take and truss them to bake, then season them lightly with pepper, salt, and nutmeg; lay them in the pie, and lay on them some dates in halves, with the marrow of three marrow-bones, some large mace, a quarter of a pound of eringo roots, some grapes or barberries, and some butter, close it up, and put it in the oven; being half baked, liquor it with a pound of good butter; a quarter of a pint of grape-verjuyce, and a quartern of refined sugar, ice it and serve it up.

Otherways you may use the giblets, and put in some pistaches, but keep the former order as aforesaid for change.

Liquor it with caudle made of a pint of white-wine or verjuyce, the yolks of five or six eggs, suger, and a quarter of a pound of good sweet butter; fill the pye, and shake this liquor well in it, with the slices of a lemon. Or you may make the caudle green with the juyce of spinage; ice these pies, or scrape sugar on them.

Otherways for the liquoring or garnishing of these Pies, for variety you may put in them boil'd skirrets, bottom of artichocks boil'd, or boil'd cabbidge lettice.

Sometimes sweet herbs, whole yolks of hard eggs, interlarded bacon in very thin slices, and a whole onion; being baked, liquor it with white-wine, butter, and the juyce of two oranges.

Or garnish them with barberries, grapes, or gooseberries, red or white currans, and some sweet herbs chopped small, boil'd in gravy; and beat up thick with butter.

Otherways liquor it with white-wine, butter, sugar, some sweet marjoram, and yolks of eggs strained.

Or bake them with candied lettice stalks, potatoes, boil'd and blanch'd, marrow, dates, and large mace; being baked cut up the pye, and lay on the chickens, slic't lemon, then liquor the pye with white-wine, butter, and sugar, and serve it up hot.

You may bake any of the foresaid in a patty-pan or dish, or bake them in cold butter paste.

To bake Turkey, Chicken, Pea-Chicken, Pheasant-Pouts, Heath Pouts, Caponets, or Partridge for to be eaten cold.

Take a turkey-chicken, bone it, and lard it with pretty big lard, a pound and half will serve, then season it with an ounce of pepper, an ounce of nutmegs, and two ounces of salt, lay some butter in the bottom of the pye, then lay on the fowl, and put in it six or eight whole cloves, then put on all the seasoning with good store of butter, close it up, and baste it over with eggs, bake it, and being baked fill it up with clarified butter.

Thus you may bake them for to be eaten hot, giving them but half the seasoning, and liquor it with gravy and juyce of orange.

Bake this pye in fine paste; for more variety you may make a stuffing for it as followeth; mince some beef-suet and a little veal very fine, some sweet herbs, grated nutmeg, pepper, salt, two or three raw yolks of eggs, some boil'd skirrets or pieces of artichocks, grapes, or gooseberries, &c.

To bake Pigeons wild or tame, Stock-Doves, Turtle-Doves, Quails, Rails, &c. to be eaten cold.

Take six pigeons, pull, truss, and draw them, wash and wipe them dry, and season them with nutmeg, pepper, and salt, the quantity of two ounces of the foresaid spices, and as much of the one as the other, then lay some butter in the bottom of the pye, lay on the pigeons, and put all the seasoning on them in the pye, put butter to it, close it up and bake it, being baked and cold, fill it up with clarified butter.

Make the paste of a pottle of fine flour, and a quarter of a pound of butter boil'd in fair water made up quick and stiff.

If you will bake them to be eaten hot, leave out half the seasoning: Bake them in dish, pie, or patty-pan, and make cold paste of a pottle of flour, six yolks of raw eggs, and a pound of butter, work into the flour dry, and being well wrought into it, make it up stiff with a little fair water.

Being baked to be eaten hot, put it into yolks of hard eggs, sweet-breads, lamb-stones, sparagus, or bottoms of artichocks, chesnuts, grapes, or gooseberries.

Sometimes for variety make a lear of butter, verjuyce, sugar, some sweet marjoram chopped and boil'd up in the liquor, put them in the pye when you serve it up, and dissolve the yolk of an egg into it; then cut up the pye or dish, and put on it some slic't lemon, shake it well together, and serve it up hot.

In this mode or fashion you bake larks, black-birds, thrushes, veldifers, sparrows, or wheat-ears.

To bake all manner of Land Fowl, as Turkey, Bustard, Peacock, Crane, &c. to be eaten cold.

Take a turkey and bone it, parboil and lard it thick with great lard as big as your little finger, then season it with 2 ounces of beaten pepper, two ounces of beaten nutmeg, and three ounces of salt, season the fowl, and lay it in a pie fit for it, put first butter in the bottom, with some ten whole cloves, then lay on the turkey, and the rest of the seasoning on it, lay on good store of butter, then close it up and baste it either with saffron water, or three or four eggs beaten together with their yolks; bake it, and being baked and cold, liquor it with clarified butter, &c.

To bake all manner of Sea-Fowl, as Swan, Whopper, to be eaten cold.

Take a swan, bone, parboil and lard it with great lard, season the lard with nutmeg and pepper only, then take two ounces of pepper, three of nutmeg, and four of salt, season the fowl, and lay it in the pie, with good store of butter, strew a few whole cloves on the rest of the seasoning, lay on large sheets of lard over it, and good store of butter; then close it up in rye-paste or meal course boulted, and made up with boiling liquor, and make it up stiff: or you may bake them to eat hot, only giving them half the seasoning.

In place of baking any of these fowls in pyes, you may bake them in earthen pans or pots, for to be preserved cold, they will keep longer.

In the same manner you may bake all sorts of wild geese, tame geese, bran geese, muscovia ducks, gulls, shovellers, herns, bitterns, curlews, heath-cocks, teels, olines, ruffs, brewes, pewits, mewes, sea-pies, dap chickens, strents, dotterils, knots, gravelins, oxe-eys, red shanks, &c.

In baking of these fowls to be eaten hot, for the garnish put in a big onion, gooseberries, or grapes in the pye, and sometimes capers or oysters, and liquor it with gravy, claret, and butter.

To dress a Turkey in the French mode, to eat cold, called a la doode.

Take a turkey and bone it, or not bone it, but boning is the best way, and lard it with good big lard as big as your little finger and season it with pepper, cloves, and mace, nutmegs, and put a piece of interlarded bacon in the belly with some rosemary and bayes, whole pepper, cloves and mace, and sew it up in a clean cloth, and lay it in steep all night in white-wine, next morning close it up with a sheet of course paste in a pan or pipkin, and bake it with the same liquor it was steept in; it will ask four hours baking, or you may boil the liquor; then being baked and cold, serve it on a pie-plate, and stick it with rosemary and bays, and serve it up with mustard and sugar in saucers, and lay the fowl on a napkin folded square, and the turkey laid corner-ways.

Thus any large fowl or other meat, as a leg of mutton, and the like.

Meats proper for a stofado may be any large fowl, as,

Turkey, Swan, Goose, Bustard, Crane, Whopper, wild Geese, Brand Geese, Hearn, Shoveler, or Bittern, and many more; as also Venison, Red Deer, Fallow Deer, Legs of Mutton, Breasts of Veal boned and larded, Kid or Fawn, Pig, Pork, Neats-tongues, and Udders, or any Meat, a Turkey, Lard one pound, Pepper one ounce, Nutmegs, Ginger, Mace, Cloves, Wine a quart, Vinegar half a pint, a quart of great Oysters, Puddings, Sausages, two Lemons, two Cloves of Garlick.

A Stofado.

Take two turkeys, & bone them and lard them with great lard as big as your finger, being first seasoned with pepper, & nutmegs, & being larded, lay it in steep in an earthen pan or pipkin in a quart of white-wine, & half as much wine-vinegar, some twenty whole cloves, half an ounce of mace, an ounce of beaten pepper, three races of slic't ginger, half a handful of salt, half an ounce of slic't nutmegs, and a ladleful of good mutton broth, & close up the pot with a sheet of coarse paste, and bake it; it will ask four hours baking; then have a fine clean large dish, with a six penny French bread slic't in large slices, and then lay them in the bottom of a dish, and steep them with some good strong mutton broth, and the same broth that it was baked in, and some roast mutton gravy, and dish the fowl, garnish it with the spices and some sausages, and some kind of good puddings, and marrow and carved lemons slic't, and lemon-peels.

To bake any kind of Heads, and first of the Oxe or Bullocks Cheeks to be eaten hot or cold.

Being first cleansed from the slime and filth, cut them in pieces, take out the bones, and season them with pepper, salt, and nutmeg, then put them in a pye with a few whole cloves, a little seasoning, slices of bacon, and butter over all; bake them very tender, and liquor them with butter and claret wine.

Or boil your chickens, take out the bones and make a pasty with some minced meat, and a caul of mutton under it, on the top spices and butter, close it up in good crust, and make your pies according to these forms.

Otherways.

Bone and lard them with lard as big as your little finger seasoned with pepper, salt, and nutmeg, and laid into the pye or pasty, with slices of interlarded bacon, and a clove or two, close it up, and bake it with some butter; make your pye or pasty of good fine crust according to these forms. Being baked fill it up with good sweet butter.

Otherways.

You may make a pudding of some grated bread, minced veal, beef-suet, some minced sweet herbs, a minced onion, eggs, cream, nutmeg, pepper, and salt, and lay it on the top of your meat in the pye, and some butter, close it up and bake it.

Otherways.

Take a calves head, soak it well and take out the brains, boil the head and take out the bones, being cold stuff it with sweet herbs and hard eggs chopped small, minced bacon, and a raw egg or two, nutmeg, pepper, and salt; and lay in the bottom of the pye minced veal raw, and bacon; then lay the cheeks on it in the pye, and slices of bacon on that, then spices, butter, and grapes or lemon, close it up, bake it, and liquor it with butter only.

Otherways.

Boil it and take out the bones, cleanse it, and season it with pepper, salt, and nutmeg, put some minced veal or suet in the bottom of the pye, then lay on the cheeks, and on them a pudding made of minced veal raw and suet, currans, grated bread or parmisan, eggs, saffron, nutmeg, pepper, and salt, put it on the head in the pye, with some thin slices of interlarded bacon, thin slices also of veal and butter, close it up, and make it according to these forms, being baked, liquor it with butter only.

To bake a Calves Chaldron.

Boil it tender, and being cold mince it, and season it with nutmeg, pepper, cinamon, ginger, salt, caraway seeds, verjuyce, or grapes, some currans, sugar, rose-water and dates stir them all together and fill your pye, bake it, and being baked ice it.

Minced Pies of Calves Chaldrons, or Muggets.

Boil it tender, and being cold mince it small, then put to it bits of lard cut like dice, or interlarded bacon, some yolks of hard eggs cut like dice also, some bits of veal and mutton cut also in the same bigness, as also lamb, some gooseberries, grapes or barberries, and season it with nutmeg, pepper, and salt, fill your pye, and lay on it some thin slices of interlarded bacon, and butter; close it up, and bake it, liquor it with white-wine beaten with butter.

To bake a Calves Chaldron or Muggets in a Pye or little Pasties, or make a Pudding of it, adding two or three Eggs.

Being half boil'd, mince it small, with half a pound of beef-suet, and season it with beaten cloves and mace, nutmegs, a little onion and minced lemon peel, and put to it the juyce of an orange, and mix all together. Then make a piece of puff-paste and bake it in a dish as other Florentines, and close it up with the other half of the paste, and being baked put into it the juyce of two or three oranges, and stir the meat with the orange juyce well together and serve it, &c.

To bake a Pig to be eaten cold called a Maremaid Pye.

Take a Pig, flay it and quarter it, then bone it, take also a good Eel flayed, speated, boned, and seasoned with pepper, salt, and nutmeg, then lay a quarter of your pig in a round pie; and part of the Eel on that quarter, then lay another quarter on the other and then more eel, and thus keep the order till your pie be full, then lay a few whole cloves, slices of bacon, and butter, and close it up, bake it in good fine paste, being baked and cold, fill it up with good sweet butter.

Otherways.

Scald it, and bone it being first cleansed, dry the sides in a clean cloth, and season them with beaten nutmeg, pepper, salt, and chopped sage; then have two neats-tongues dryed, well boild, and cold, slice them out all the length, as thick as a half crown, and lay a quarter of your pig in a square or round pie, and slices of the tongue on it, then another quarter of a pig and more tongue, thus do four times double; and lay over all slices of bacon, a few cloves, butter, and a bay-leafe or two; then bake it, and being baked, fill it up with good sweet butter. Make your paste white of butter and flower.

Otherways.

Take a pig being scalded, flayed, and quartered, season it with beaten nutmeg, pepper, salt, cloves, and mace, lay it in your pie with some chopped sweet herbs, hard eggs, currans, (or none) put your herbs between every lay, with some gooseberries, grapes, or barberries, and lay on the top slices of interlarded bacon and butter, close it up, and bake it in good fine crust, being baked, liquor it with butter, verjuyce, and sugar. If to be eaten cold, with butter only.

Otherways to be eaten hot.

Cut it in pieces, and make a pudding of grated bread, cream, suet, nutmeg, eggs, and dates, make it into balls, and stick them with slic't almonds; then lay the pig in the pye, and balls on it, with dates, potato, large mace, lemon, and butter; being baked liquor it.

To bake four Hares in a Pie.

Bone them and lard them with great lard, being first seasoned with nutmeg, and pepper, then take four ounces of pepper, four ounces of nutmegs, and eight ounces of salt, mix them together, season them, and make a round or square pye of course boulted rye and meal; then the pie being made put some butter in the bottom of it, and lay on the hares one upon another; then put upon it a few whole cloves, a sheet of lard over it, and good store of butter, close it up and bake it, being first basted over with eggs beaten together, or saffron; when it is baked liquor them with clarified butter.

Or bake them in white paste or pasty, if to be eaten hot, leave out half the seasoning.

To bake three Hares in a Pie to be eaten cold.

Bone three hares, mince them small, and stamp them with the seasoning of pepper, salt, and nutmeg, then have lard cut as big as ones little finger, and as long as will reach from side to side of the pye; then lay butter in the bottom of it, and a lay of meat, then a lay of lard, and a lay of meat, and thus do five or six times, lay your lard all one way, but last of all a lay of meat, a few whole cloves, and slices of bacon over all, and some butter, close it up and bake it, being baked fill it up with sweet butter, and stop the vent.

Thus you may bake any venison, beef, mutton, veal, or rabits; if you bake them in earthen pans they will keep the longest.

To bake a Hare with a Pudding in his belly.

For to make this pie you must take as followeth, a gallon of flour, half an ounce of nutmegs, half an ounce of pepper, salt, capers, raisins, pears in quarters, prunes, with grapes, lemon, or gooseberries, and for the liquor a pound of sugar, a pint of claret or verjuyce, and some large mace.

Thus also you may bake a fawn, kid, lamb, or rabit: Make your Hare-Pie according to the foregoing form.

To make minced Pies of a Hare.

Take a Hare, flay it, and cleanse it, then take the flesh from the bones, and mince it with the fat bacon, or beef-suet raw, season it with pepper, mace, nutmeg, cloves, and salt; then mingle all together with some grapes, gooseberries, or barberries; fill the pie, close it up and bake it.

Otherways.

Mince it with beef-suet, a pound and half of raisins minced, some currans, cloves, mace, salt, and cinamon, mingle all together, and fill the pie, bake it and liquor it with claret.

To make a Pumpion Pie.

Take a pound of pumpion and slice it, a handful of time, a little rosemary, and sweet marjoram stripped off the stalks, chop them small, then take cinamon, nutmeg, pepper, and a few cloves all beaten, also ten eggs, and beat them, then mix and beat them all together, with as much sugar as you think fit, then fry them like a froise, after it is fried, let it stand till it is cold, then fill your pie after this manner. Take sliced apples sliced thin round ways, and lay a layer of the froise, and a layer of apples, with currans betwixt the layers. While your pie is fitted, put in a good deal of sweet butter before you close it. When the pie is baked, take six yolks of eggs, some white-wine or verjuyce, and make a caudle of this, but not too thick, cut up the lid, put it in, and stir them well together whilst the eggs and pumpion be not perceived, and so serve it up.

To make a Lumber-Pie.

Take some grated bread, and beef-suet cut into bits like great dice, and some cloves and mace, then some veal or capon minced small with beef-suet, sweet herbs, salt, sugar, the yolks of six eggs boil'd hard and cut in quarters, put them to the other ingredients, with some barberries, some yolks of raw eggs, and a little cream, work up all together and put it in the cauls of veal like little sausages; then bake them in a dish, and being half baked, have a pie made and dried in the oven; put these puddings into it with some butter, verjuyce, sugar, some dates on them, large mace, grapes, or barberries, and marrow; being baked, serve it with a cut cover on it, and scrape sugar on it.

Otherways.

Take some minc't meat of chewits of veal, and put to it some three or four raw eggs, make it into balls, then put them in a pye fitted for them according to this form, first lay in the balls, then lay on them some slic't dates, large mace, marrow, and butter; close it up and bake it, being baked, liquor it with verjuyce, sugar, and butter, then ice it, and serve it up.

To make an Olive Pye.

Take tyme, sweet marjorarm, savory, spinage, parsley, sage, endive, sorrel, violet leaves, and strawberry leaves, mince them very small with some yolks of hard eggs, then put to them half a pound of currans, nutmeg, pepper, cinamon, sugar, and salt, minced raisins, gooseberries, or barberries, and dates minc'd small, mingle alltogether, then have slices of a leg of veal, or a leg or mutton, cut thin and hacked with the back of a knife, lay them on a clean board and strow on the foresaid materials, roul them up and put them in a pye; then lay on them some dates, marrow, large mace, and some butter, close it up and bake it, being baked cut it up, liquor it with butter, verjuyce, and sugar, put a slic't lemon into it, and serve it up with scraped sugar.

To bake a Loin, Breast, or Rack of Veal or Mutton.

If you bake it with the bones, joynt a loin very well and season it with nutmeg, pepper, and salt, put it in your pye, and put butter to it, close it up, and bake it in good crust, and liquor it with sweet butter.

Thus also you may bake the brest, either in pye or pasty, as also the rack or shoulder, being stuffed with sweet herbs, and fat of beef minced together and baked either in pye or pasty.

In the summer time you may add to it spinage, gooseberries, grapes, barberries, or slic't lemon, and in winter, prunes, and currans, or raisins, and liquor it with butter, sugar, and verjuyce.

To make a Steak Pye the best way.

Cut a neck, loyn, or breast into steaks, and season them with pepper, nutmeg, and salt; then have some few sweet herbs minced small with an onion, and the yolks of three or four hard eggs minced also; the pye being made, put in the meat and a few capers, and strow these ingredients on it, then put in butter, close it up and bake it three hours moderately, &c. Make the pye round and pretty deep.

Otherways.

The meat being prepared as before, season it with nutmeg, ginger, pepper, a whole onion, and salt; fill the pye, then put in some large mace, half a pound of currans, and butter, close it up and put it in the oven; being half baked put in a pint of warmed clearet, and when you draw it to send it up, cut the lid in pieces, and stick it in the meat round the pye; or you may leave out onions, and put in sugar and verjuyce.

Otherways.

Take a loyn of mutton, cut it in steaks, and season it with nutmeg, pepper, and salt, then lay a layer of raisins and prunes in the bottom of the pye, steaks on them, and then whole cinamon, then more fruit and steaks, thus do it three times, and on the top put more fruit, and grapes, or slic't orange, dates, large mace, and butter, close it up and bake it, being baked, liquor it with butter, white wine and sugar, ice it, and serve it hot.

To bake Steak Pies the French way.

Season the steaks with pepper, nutmeg, and salt lightly, and set them by; then take a piece of the leanest of a leg of mutton, and mince it small with some beef suet and a few sweet herbs, as tops of tyme, penniroyal, young red sage, grated bread, yolks of eggs, sweet cream, raisins of the sun, &c. work all together, and make it into little balls, and rouls, put them into a deep round pye on the steaks, then put to them some butter, and sprinkle it with verjuyce, close it up and bake it, being baked cut it up, then roul sage leaves in butter, fry them, and stick them in the balls, serve the pye without a cover, and liquor it with the juyce of two or three oranges or lemons.

Otherways.

Bake these steaks in any of the foresaid-ways in patty-pan or dish, and make other paste called cold butter paste; take to a gallon of flower a pound and a half of butter, four or five eggs and but two whites, work up the butter and eggs into the flour, and being well wrought, put to it a little fair cold water, and make it up a stiff paste.

To bake a Gammon of Bacon.

Steep it all night in water, scrape it clean, and stuff it with all manner of sweet herbs, as sage, tyme, parsley, sweet marjoram, savory, violet-leaves, strawberry leaves, fennil, rose-mary, penniroyal, &c. being cleans'd and chopped small with some yolks of hard eggs, beaten nutmeg, and pepper, stuff it and boil it, and being fine and tender boil'd and cold, pare the under side, take off the skin, and season it with nutmeg and pepper, then lay it in your pie or pasty with a few whole cloves, and slices of raw bacon over it, and butter; close it up in pye or pasty of short paste, and bake it.

To bake wild Bore.

Take the leg, season it, and lard it very well with good big lard seasoned with nutmeg, pepper, and beaten ginger, lay it in a pye of the form as you see, being seasoned all over with the same spices and salt, then put a few whole cloves on it, a few bay-leaves, large slices of lard, and good store of butter, bake it in fine or course crust, being baked, liquor it with good sweet butter, and stop up the vent.

If to keep long, bake it in an earthen pan in the abovesaid seasoning, and being baked fill it up with butter, and you may keep it a whole year.

To bake your wild Bore that comes out of France.

Lay it in soak two days, then parboil it, and season it with pepper, nutmeg, cloves, and ginger; and when it is baked fill it up with butter.

To bake Red Deer.

Take a side of red deer, bone it and season it, then take out the back sinew and the skin, and lard the fillets or back with great lard as big as your middle finger; being first seasoned with nutmeg, and pepper; then take four ounces of pepper, four ounces of nutmeg, and six ounces of salt, mix them well together, and season the side of venison; being well slashed with a knife in the inside for to make the seasoning enter; being seasoned, and a pie made according to these forms, put in some butter in the bottom of the pye, a quarter of an ounce of cloves, and a bay-leaf or two, lay on the flesh, season it, and coat it deep, then put on a few cloves, and good store of butter, close it up and bake it the space of eight or nine hours, but first baste the pie with six or seven eggs, beaten well together; being baked and cold fill it up with good sweet clarified butter.

Take for a side or half hanch of red deer, half a bushel of rye meal, being coursly searsed, and make it up very stiff with boiling water only.

If you bake it to eat hot, give it but half the seasoning, and liquor it with claret-wine, and good butter.

To bake Fallow-Dear to be eaten hot or cold.

Take a side of venison, bone and lard it with great lard as big as your little finger, and season it with two ounces of pepper, two ounces of nutmeg, and four ounces of salt; then have a pie made, and lay some butter in the bottom of it, then lay in the flesh, the inside downward, coat it thick with seasoning, and put to it on the top of the meat, with a few cloves, and good store of butter, close it up and bake it, the pye being first basted with eggs, being baked and cold, fill it up with clarified butter, and keep it to eat cold. Make the paste as you do for red deer, course drest through a boulter, a peck and a pottle of this meal will serve for a side or half hanch of a buck.

To bake a side or half Hanch to be eaten hot.

Take a side of a buck being boned, and the skins taken away, season it only with two ounces of pepper, and as much salt, or half an ounce more, lay it on a sheet of fine paste with two pound of beef-suet, finely minced and beat with a little fair water, and laid under it, close it up and bake it, and being fine and tender baked, put to it a good ladle-full of gravy, or good strong mutton broth.

To make a Paste for it.

Take a peck of flour by weight, and lay it on the pastery board, make a hole in the midst of the flour, and put to it five pound of good fresh butter, the yolks of six eggs and but four whites, work up the butter and eggs into the flour, and being well wrought together, put some fair water to it, and make it into a stiff paste.

In this fashion of fallow deer you may bake goat, doe, or a pasty of venison.

To make meer sauce, or a Pickle to keep Venison in that is tainted.

Take strong ale and as much vinegar as will make it sharp, boil it with some bay salt, and make a strong brine, scum it, and let it stand till it be cold, then put in your vinison twelve hours, press it, parboil it, and season it, then bake it as before is shown.

Other Sauce for tainted Venison.

Take your venison, and boil water, beer, and wine-vinegar together, and some bay-leaves, tyme, savory, rosemary, and fennil, of each a handful, when it boils put in your venison, parboil it well and press it, and season it as aforesaid, bake it for to be eaten cold or hot, and put some raw minced mutton under it.

Otherways to preserve tainted Venison.

Bury it in the ground in a clean cloth a whole night, and it will take away the corruption, savour, or stink.

Other meer Sauces to counterfeit Beef, or Muton to give it a Venison colour.

Take small beer and vinegar, and parboil your beef in it, let it steep all night, then put in some turnsole to it, and being baked, a good judgment shall not discern it from red or fallow deer.

Otherways to counterfeit Ram, Wether, or any Mutton for Venison.

Bloody it in sheeps, Lambs, or Pigs blood, or any good and new blood, season it as before, and bake it either for hot or cold. In this fashion you may bake mutton, lamb, or kid.

To make Umble-Pies.

Lay minced beef-suet in the bottom of the pie, or slices of interlarded bacon, and the umbles cut as big as small dice, with some bacon cut in the same form, and seasoned with nutmeg, pepper, and salt, fill your pyes with it, and slices of bacon and butter, close it up and bake it, and liquor it with claret, butter, and stripped tyme.

To make Pies of Sweet-breads or Lamb stones.

Parboil them and blanch them, or raw sweetbreads or stones, part them in halves, & season them with pepper, nutmeg, and salt, season them lightly; then put in the bottom of the pie some slices of interlarded bacon, & some pieces of artichocks or mushrooms, then sweet-breads or stones, marrow, gooseberries, barberries, grapes, or slic't lemon, close it up and bake it, being baked liquor it with butter only. Or otherwise with butter, white-wine, and sugar, and sometimes add some yolks of eggs.

To make minced Pies or Chewits of a Leg of Veal, Neats-Tongue, Turkey, or Capon.

Take to a good leg of veal six pound of beef-suet, then take the leg of veal, bone it, parboil it, and mince it very fine when it is hot; mince the suet by it self very fine also, then when they are cold mingle them together, then season the meat with a pound of sliced dates, a pound of sugar, an ounce of nutmegs, an ounce of pepper, an ounce of cinamon, half an ounce of ginger, half a pint of verjuyce, a pint of rose-water, a preserved orange, or any peel fine minced, an ounce of caraway-comfits, and six pound of currans; put all these into a large tray with half a handful of salt, stir them up all together, and fill your pies, close them up, bake them, and being baked, ice them with double refined sugar, rose-water, and butter.

Make the paste with a peck of flour, and two pound of butter boil'd in fair water or liquor, make it up boiling hot.

To make minced Pies of Mutton.

Take to a leg of mutton four pound of beef-suet, bone the leg and cut it raw into small pieces, as also the suet, mince them together very fine, and being minc't season it with two pound of currans, two pound of raisins, two pound of prunes, an ounce of caraway seed, an ounce of nutmegs, an ounce of pepper, an ounce of cloves, and mace, and six ounces of salt; stir up all together, fill the pies, and bake them as the former.

To make minced Pies of Beef.

Take a stone or eight pound of beef, also eight pound of suet, mince them very small, and put to them eight ounces of salt, two ounces of nutmegs, an ounce of pepper, an ounce of cloves and mace, four pound of currans, and four pound of raisins, stir up all these together, and fill your pies.

Minced in the French fashion, called Pelipate, or in English Petits, made of Veal, Pork, or Lamb, or any kind of Venison, Beef, Poultrey, or Fowl.

Mince them with lard, and being minced, season them with salt, and a little nutmeg, mix the meat with some pine-apple-seed, and a few grapes or gooseberries; fill the pies and bake them, being baked liquor them with a little gravy.

Sometimes for variety in the Winter time, you may use currans instead of grapes or gooseberries, and yolks of hard eggs minced among the meat.

Minced Pies in the Italian Fashion.

Parboil a leg of veal, and being cold mince it with beef-suet, and season it with pepper, salt, and gooseberries; mix with it a little verjuyce, currans, sugar, and a little saffron in powder.

Forms of minced Pyes.



To make an extraordinary Pie, or a Bride Pye of several Compounds, being several distinct Pies on one bottom.

Provide cock-stones and combs, or lamb-stones, and sweet-breads of veal, a little set in hot water and cut to pieces; also two or three ox-pallats blanch't and slic't, a pint of oysters, slic't dates, a handful of pine kernels, a little quantity of broom buds, pickled, some fine interlarded bacon slic't; nine or ten chesnuts rosted and blancht season them with salt, nutmeg, and some large mace, and close it up with some butter. For the caudle, beat up some butter, with three yolks of eggs, some white or claret wine, the juyce of a lemon or two; cut up the lid, and pour on the lear, shaking it well together; then lay on the meat, slic't lemon, and pickled barberries, and cover it again, let these ingredients be put in the moddle or scollops of the Pye.

Several other Pies belong to the first form, but you must be sure to make the three fashions proportionably answering one the other; you may set them on one bottom of paste, which will be more convenient; or if you set them several you may bake the middle one full of flour, it being bak't and cold, take out the flour in the bottom, & put in live birds, or a snake, which will seem strange to the beholders, which cut up the pie at the Table. This is only for a Wedding to pass away the time.

Now for the other pies you may fill them with several ingredients, as in one you may put oysters, being parboild and bearded, season them with large mace, pepper, some beaten ginger, and salt, season them lightly and fill the Pie, then lay on marrow & some good butter, close it up and bake it. Then make a lear for it with white wine, the oyster liquor, three or four oysters bruised in pieces to make it stronger, but take out the pieces, and an onion, or rub the bottom of the dish with a clove of garlick; it being boil'd, put in a piece of butter, with a lemon, sweet herbs will be good boil'd in it, bound up fast together, cut up the lid, or make a hole to let the lear in, &c.

Another you may make of prawns and cockles, being seasoned as the first, but no marrow: a few pickled mushrooms, (if you have them) it being baked, beat up a piece of butter, a little vinegar, a slic't nutmeg, and the juyce of two or three oranges thick, and pour it into the Pye.

A third you may make a Bird pie; take young Birds, as larks pull'd and drawn, and a forced meat to put in the bellies made of grated bread, sweet herbs minced very small, beef-suet, or marrow minced, almonds beat with a little cream to keep them from oyling, a little parmisan (or none) or old cheese; season this meat with nutmeg, ginger, and salt, then mix them together, with cream and eggs like a pudding, stuff the larks with it, then season the larks with nutmeg, pepper, and salt, and lay them in the pie, put in some butter, and scatter between them pine-kernels, yolks of eggs and sweet herbs, the herbs and eggs being minced very small; being baked make a lear with the juyce of oranges and butter beat up thick, and shaken well together.

For another of the Pies, you may boil artichocks, and take only the bottoms for the Pie, cut them into quarters or less, and season them with nutmeg. Thus with several ingredients you may fill your other Pies.

For the outmost Pies they must be Egg-Pies.

Boil twenty eggs and mince them very small, being blanched, with twice the weight of them of beef-suet fine minced also; then have half a pound of dates slic't with a pound of raisins, and a pound of currans well washed and dryed, and half an ounce of cinamon fine beaten, and a little cloves and mace fine beaten, sugar a quarter of a pound, a little salt, a quarter of a pint of rose-water, and as much verjuyce, and stir and mingle all well together, and fill the pies, and close them, and bake them, they will not be above two hours a baking, and serve them all seventeen upon one dish, or plate, and ice them, or scrape sugar on them; every one of these Pies should have a tuft of paste jagged on the top.

To make Custards divers ways.

Take to a quart cream, ten eggs, half a pound of sugar, half a quarter of an ounce of mace, half as much ginger beaten very fine, and a spoonful of salt, strain them through a strainer; and the forms being finely dried in the oven, fill them full on an even hearth, and bake them fair and white, draw them and dish them on a dish and plate; then strow on them biskets red and white, stick muskedines red and white, and scrape thereon double refined sugar.

Make the paste for these custards of a pottle of fine flour, make it up with boiling liquor, and make it up stiff.

To make an Almond Custard.

Take two pound of almonds, blanch and beat them very fine with rosewater, then strain them with some two quarts of cream, twenty whites of eggs, and a pound of double refined sugar; make the paste as beforesaid, and bake it in a mild oven fine and white, garnish it as before and scrape fine sugar over all.

To make a Custard without Eggs.

Take a pound of almonds, blanch and beat them with rose-water into a fine paste, then put the spawn or row of a Carp or Pike to it, and beat them well together, with some cloves, mace, and salt, the spices being first beaten, and some ginger, strain them with some fair spring water, and put into the strained stuff half a pound of double refined sugar and a little saffron; when the paste is dried and ready to fill, put into the bottom of the coffin some slic't dates, raisins of the sun stoned, and some boiled currans, fill them and bake them; being baked, scrape sugar on them. Be sure always to prick your custards or forms before you set them in the oven.

If you have no row or spawn, put rice flour instead hereof.

To make an extraordinary good Cake.

Take half a bushel of the best flour you can get very finely searsed, and lay it upon a large Pastry board, make a hole in the midst thereof, and put to it three pound of the best butter you can get; with fourteen pound of currans finely picked and rubbed, three quarts of good new thick cream warm'd, two pound of fine sugar beaten, three pints of good new ale, barm or yeast, four ounces of cinamon fine beaten and searsed, also an ounce of beaten ginger, two ounces of nutmegs fine beaten and searsed; put in all these materials together, and work them up into an indifferent stiff paste, keep it warm till the oven be hot, then make it up and bake it, being baked an hour and a half ice it, then take four pound of double refined sugar, beat it, and searse it, and put it in a deep clean scowred skillet the quantity of a gallon, boil it to a candy height with a little rose-water, then draw the cake, run it all over, and set it into the oven, till it be candied.

To make a Cake otherways.

Take a gallon of very fine flour and lay it on the pastry board, then strain three or four eggs with a pint of barm, and put it into a hole made in the middle of the flour with two nutmegs finely beaten, an ounce of cinamon, and an ounce of cloves and mace beaten fine also, half a pound of sugar, and a pint of cream; put these into the flour with two spoonfuls of salt, and work it up good and stiff, then take half the paste, and work three pound of currans well picked & rubbed into it, then take the other part and divide it into two equal pieces, drive them out as broad as you wold have the cake, then lay one of the sheets of paste on a sheet of paper, and upon that the half that hath the currans, and the other part on the top, close it up round, prick it, and bake it; being baked, ice it with butter, sugar, and rose water, and set it again into the oven.

To make French Bread the best way.

Take a gallon of fine flour, and a pint of good new ale barm or yeast, and put it to the flour, with the whites of six new laid eggs well beaten in a dish, and mixt with the barm in the middle of the flour, also three spoonfuls of fine salt; then warm some milk and fair water, and put to it, and make it up pretty stiff, being well wrought and worked up, cover it in a boul or tray with a warm cloth till your oven be hot; then make it up either in rouls, or fashion it in little wooden dishes and bake it, being baked in a quick oven, chip it hot.

* * * * * * * * *

SECTION X.

To bake all manner of Curneld Fruits in Pyes, Tarts, or made Dishes, raw or preserved, as Quinces, Warden, Pears, Pippins, &c.

To bake a Quince Pye.

Take fair Quinces, core and pare them very thin, and put them in a Pye, then put it in two races of ginger slic't, as much cinamon broken into bits, and some eight or ten whole cloves, lay them in the bottom of the Pye, and lay on the Quinces close packed, with as much fine refined sugar as the Quinces weigh, close it up and bake it, and being well soaked the space of four or five hours, ice it.

Otherways.

Take a gallon of flour, a pound and a half of butter, six eggs, thirty quinces, three pound of sugar, half an ounce of cinamon, half an ounce of ginger, half an ounce of cloves, and some rose-water, make them in a Pye or Tart, and being baked stew on double refined sugar.

Otherways.

Bake these Quinces raw, slic't very thin, with beaten cinamon, and the same quantity of sugar, as before, either in tart, patty-pan, dish, or in cold butter-paste, sometimes mix them with wardens, pears or pipins, and some minced citron.

To make a Quince Pye otherways.

Take Quinces and preserve them, being first coared and pared, then make a sirrup of fine sugar and spring water, take as much as the quinces weigh, and to every pound of sugar a pint of fair water, make your sirrup in a preserving pan; being scumm'd and boil'd to sirrup, put in the quinces, boil them up till they be well coloured, & being cold, bake them in pyes whole or in halves, in a round tart, dish, or patty-pan with a cut cover, or in quarters; being baked put in the same sirrup, but before you bake them, put in more fine sugar, and leave the sirrups to put in afterwards, then ice it.

Thus you may do of any curnel'd fruits, as wardens, pippins pears, pearmains, green quodlings, or any good apples, in laid tarts, or cuts.

To make a slic't Tart of Quinces, Wardens, Pears, Pippins, in slices raw of divers Compounds.

The foresaid fruits being finely pared, and slic't in very thine slices; season them with beaten cinamon, and candied citron minced, candied orange, or both, or raw orange peel, raw lemon peel, fennil-seed, or caraway-seed or without any of these compounds or spices, but the fruits alone one amongst the other; put to ten pippins six quinces, six wardens, eight pears, and two pound of sugar; close it up, bake it; and ice it as the former tarts.

Thus you may also bake it in patty-pan, or dish, with cold butter paste.

To bake Quinces, Wardens, Pears, Pippins, or any Fruits preserved to be baked in pies, Tarts, Patty-pan or Dish.

Preserve any of the foresaid in white-wine & sugar till the sirrup grow thick, then take the quinces out of it, and lay them to cool in a dish, then set them into the pye, and prick cloves on the tops with some cinamon, and good store of refined sugar, close them up with a cut cover, and being baked, ice it, and fill it up with the syrrup they were first boiled in.

Otherways.

You may bake them in an earthen pot with some claret-wine and sugar, and keep them for your use.

To make a Trotter Pye of Quinces, Wardens, Pears, &c.

Take them either severally or all together in quarters, or slic't raw, if in quarters put some whole ones amongst them, if slic't beaten spices, and a little butter and sugar; take to twelve quinces a pound of sugar, and a quarter of a pound of butter, close it up and bake it, and being bak't cut it up and mash the fruit to pieces, then put in some cream, and yolks of eggs beaten together, and put it into the Pye, stir all together, and cut the cover into five or six pieces like Lozenges, or three square, and scrape on sugar.

To make a Pippin Pye.

Take thirty good large pippins, pare them very thin, and make the Pye, then put in the pippins, thirty cloves, a quarter of an ounce of whole cinamon, and as much pared and slic't, a quarter of a pound of orangado, as much of lemon in sucket, and a pound & half of refined sugar, close it up and bake it, it will ask four hours baking, then ice it with butter, sugar, and rose-water.

To make a Pippin Tart according to this form.

Take fair pippins and pare them, then cut them in quarters, core them and stew them, in claret-wine, whole cinamon, and slic't ginger; stew them half an hour, then put them into a dish, and break them not, when they are cold, lay them one by one into the tart, then lay on some green cittern minced small, candied orange or coriander, put on sugar and close it up, bake it, and ice it, then scrape on sugar and serve it.

To make a Pippin Tart, either in Tart, Patty-Pan, or Dish.

Take ten fair pippins, preserve them in white wine, sugar, whole cinamon, slic't ginger, and eight or ten cloves, being finely preserved and well coloured, lay them on a cut tart of short paste; or in place of preserving you may bake them between two dishes in the oven for the foresaid use.

A made Dish of Pippins.

Take pippins, pare and slice them, then boil them in claret-wine in a pipkin, or between two dishes with some sugar, and beaten cinamon, when 'tis boiled good and thick, mash it like marmalade, and put in a dish of puff paste or short paste; acording to this form with a cut cover, and being baked ice it.

To preserve Pippins in slices.

Make pippins and slice them round with the coars or kernels in, as thick as a half crown piece, and some lemon-peel amongst them in slices, or else cut like small lard, or orange peel first boil'd and cut in the same manner; then make the syrup weight for weight, and being clarified and scummed clean, put in the pipins and boil them up quick; to a pound of sugar put a pint of fair water, or a pint of white-wine or claret, and make them of two colours.

To make a Warden or a Pear Tart quartered.

Take twenty good wardens, pare them, and cut them in a tart, and put to them two pound of refined sugar, twenty whole cloves, a quarter of an ounce of cinamon broke into little bits, and three races of ginger pared and slic't thin; then close up the tart and bake it, it will ask five hours baking, then ice it with a quarter of a pound of double refined sugar, rose-water, and butter.

Other Tart of Warden, Quinces, or Pears.

First bake them in a pot, then cut them in quarters, and coar them, put them in a tart made according to this form, close it up, and when it is baked, scrape on sugar.

To make a Tart of Green Pease.

Take green pease and boil them tender, then pour them out into a cullender, season them with saffron, salt, and put sugar to them and some sweet butter, then close it up and bake it almost an hour, then draw it forth of the oven and ice it, put in a little verjuyce, and shake them well together, then scrape on sugar, and serve it in.

To make a Tart of Hips.

Take hips, cut them, and take out the seeds very clean, then wash them and season them with sugar, cinamon, and ginger, close the tart, bake it, ice it, scrape on sugar, and serve it in.

To make a Tart of Rice.

Boil the rice in milk or cream, being tender boil'd pour it into a dish, & season it with nutmeg, ginger, cinamon, pepper, salt, sugar, and the yolks of six eggs, put it in the tart with some juyce of orange; close it up and bake it, being baked scrape on sugar, and so serve it up.

To make a tart of Medlers.

Take medlers that are rotten, strain them, and set them on a chaffing dish of coals, season them with sugar, cinamon, and ginger, put some yolks of eggs to them, let it boil a little, and lay it in a cut tart; being baked scrape on sugar.

To make a Cherry-Tart.

Take out the stones, and lay the cherries into the tart, with beaten cinamon, ginger, and sugar, then close it up, bake it, and ice it; then make a sirrup of muskedine, and damask water, and pour it into the tart, scrape on sugar, and so serve it.

To make a Strawberry-Tart.

Wash the strawberries, and put them into the Tart, season them with cinamon, ginger, and a little red wine, then put on sugar, bake it half an hour, ice it, scrape on sugar, and serve it.

To make a Taffety-Tart.

First wet the paste with butter and cold water, roul it very thin, then lay apples in the lays, and between every lay of apples, strew some fine sugar, and some lemon-peel cut very small, you may also put some fennil-seed to them; let them bake an hour or more, then ice them with rose-water, sugar, and butter beaten together, and wash them over with the same, strew more fine sugar on them, and put them into the oven again, being enough serve them hot or cold.

To make an Almond Tart.

Strain beaten almonds with cream, yolks of eggs, sugar, cinamon, and ginger, boil it thick, and fill your tart, being baked ice it.

To make a Damson Tart.

Boil them in wine, and strain them with cream, sugar, cinamon, and ginger, boil it thick, and fill your tart.

To make a Spinage Tart of three colours, green, yellow, and white.

Take two handfuls of young tender spinage, wash it and put it into a skillet of boiling liquor; being tender boil'd have a quart of cream boil'd with some whole cinamon, quarterd nutmeg, and a grain of musk; then strain the cream, twelve yolks of eggs, and the boil'd spinage into a dish, with some rose-water, a little sack, and some fine sugar, boil it over a chaffing dish of coals, and stir it that it curd not, keep it till the tart be dried in the oven, and dish it in the form of three colours, green, white, and yellow.

To make Cream Tarts.

Thicken cream with muskefied bisket bread, and serve it in a dish, stick wafers round about it, and slices of preserved citron, and in the middle a preserved orange with biskets, the garnish of the dish being of puff paste.

Or you may boil quinces, wardens, pares, and pippins in slices or quarters, and strain them into cream, as also these fruits, melacattons, necturnes, apricocks, peaches, plumbs, or cherries, and make your tart of these forms.

To make a French Tart.

Take a pound of almonds, blanch and beat them into fine paste in a stone mortar, with rose-water, then beat the white breast of a cold roast turkey, being minced, and beat with it a pound of lard minc't, with the marrow of four bones, and a pound of butter, the juyce of three lemons, two pounds of hard sugar, being fine beaten, slice a whole green piece of citron in small slices, a quarter of a pound of pistaches, and the yolks of eight or ten eggs, mingle all together, then make a paste for it with cold butter, two or three eggs, and cold water.

To make a Quodling Pie.

Take green quodlings and quodle them, peel them and put them again into the same water, cover them close, and let them simmer on embers till they be very green, then take them up and let them drain, pick out the noses, and leave them on the stalks, then put them in a pie, and put to them fine sugar, whole cinamon, slic't ginger, a little musk, and rose-water, close them up with a cut cover, and as soon as it boils up in the oven, draw it, and ice it with rose-water, butter, and sugar.

Or you may preserve them and bake them in a dish with paste, tart, or patty-pan.

To make a Dish in the Italian Fashion.

Take pleasant pears, slice them into thin slices, and put to them half as much sugar as they weigh, then mince some candied citron and candied orange small, mix it with the pears, and lay them on a bottom of cold butter paste in a patty-pan with some fine beaten cinamon, lay on the sugar and close it up, bake it, being baked, ice it with rose-water, fine sugar, and butter.

For the several Colours of Tarts.

If to have them yellow, preserved quinces, apricocks, necturnes, and melacattons, boil them up in white-wine with sugar, and strain them.

Otherways, strained yolks of eggs and cream.

For green tarts take green quodlings, green preserved apricocks, green preserved plums, green grapes, and green gooseberries.

For red tarts, quinces, pippins, cherries, rasberries, barberries, red currans, red gooseberries, damsins.

For black tarts, prunes, and many other berries preserved.

For white tarts, whites of eggs and cream.

Of all manner of tart-stuff strained, that carries his colour black, as prunes, damsons, &c. For lard of set Tarts dishes, or patty-pans.

Tart stuff of damsons.

Take a postle of damsons and good ripe apples, being pared and cut into quarters, put them into an earthen pot with a little whole cinamon, slic't ginger, and sugar, bake them and being cold strain them with some rose-water, and boil the stuff thick, &c.

Other Tart stuff that carries its colour black.

Take three pound of prunes, and eight fair pippins par'd and cor'd, stew them together with some claret wine, some whole cinamon, slic't ginger, a sprig of rosemary, sugar, and a clove or two, being well stew'd and cold, strain them with rose-water, and sugar.

To make other black Tart Stuff.

Take twelve pound of prunes, and sixteen pound of raisins, wash them clean, and stew them in a pot with water, boil them till they be very tender, and then strain them through a course strainer; season it with beaten ginger and sugar, and give it a warm on the fire.

Yellow Tart Stuff.

Take twelve yolks of eggs, beat them with a quart of cream, and bake them in a soft oven; being baked strain them with some fine sugar, rose-water, musk, ambergriese, and a little sack, or in place of baking, boil the cream and eggs.

White Tart-Stuff.

Make the white tart stuff with cream, in all points as the yellow, and the same seasoning.

Green Tart-Stuff.

Take spinage boil'd, green peese, green apricocks, green plums quodled, peaches quodled, green necturnes quodled, gooseberries quodled, green sorrel, and the juyce of green wheat.

To bake Apricocks green.

Take young green apricocks, so tender that you may thrust a pin through the stone, scald them and scrape the out side, of putting them in water as you peel them till your tart be ready, then dry them and fill the tart with them, and lay on good store of fine sugar, close it up and bake it, ice it, scrape on sugar, and serve it up.

To bake Mellacattons.

Take and wipe them clean, and put them in a pie made scollop ways, or in some other pretty work, fill the pie, and put them in whole with weight for weight in refined sugar, close it up and bake it, being baked ice it.

Sometimes for change you may add to them some chips or bits of whole cinamon, a few whole cloves, and slic't ginger.

To preserve Apricocks, or any Plums green.

Take apricocks when they are so young and green, that you may put a needle through stone and all, but all other plums may be taken green, and at the highest growth, then put them in indifferent hot water to break them, & let them stand close cover'd in that hot water till a thin skin will come off with scraping, all this while they will look yellow; then put them into another skillet of hot water, and let them stand covered until they turn to a perfect green, then take them out, weigh them, take their weight in sugar and something more, and so preserve them. Clarifie the sugar with the white of an egg, and some water.

To preserve Apricocks being ripe.

Stone them, then weigh them with sugar, and take weight for weight, pare them and strow on the sugar, let them stand till the moisture of the apricocks hath wet the sugar, and stand in a sirrup: then set them on a soft fire, not suffering them to boil, till your sugar be all melted; then boil them a pretty space for half an hour, still stirring them in the sirrup, then set them by two hours, and boil them again till your sirrup be thick, and your apricocks look clear, boil up the sirrup higher, then take it off, and being cold put in the apricocks into a gally-pot or glass, close them up with a clean paper, and leather over all.

To preserve Peaches after the Venetian way.

Take twenty young peaches, part them in two, and take out the stones, then take as much sugar as they weigh, and some rose-water, put in the peaches, and make a sirrup that it may stand and stick to your fingers, let them boil softly a while, then lay them in a dish, and let them stand in the same two or three days, then set your sirrup on the fire, let it boil up, and then put in the peaches, and so preserve them.

To preserve Mellacattons.

Stone them and parboil them in water, then peel off the outward skin of them, they will boil as long as a piece of beef, and therefore you need not fear the breaking of them; when they are boil'd tender make sirrup of them as you do of any other fruit, and keep them all the year.

To preserve Cherries.

Take a pound of the smallest cherries, but let them be well coloured, boil them tender in a pint of fair water, then strain the liquor from the cherries and take two pound of other fair cherries, stone them, and put them in your preserving-pan, with a laying of cherries and a laying of sugar, then pour the sirrup of the other strained cherries over them, and let them boil as fast as maybe with a blazing fire, that the sirrup may boil over them; when you see that the sirrup is of a good colour, something thick, and begins to jelly, set them a cooling, and being cold pot them; and so keep them all the year.

To preserve Damsins.

Take damsins that are large and well coloured, (but not throw ripe, for then they will break) pick them clean and wipe them one by one; then weigh them, and to every pound of damsins you must take a pound of Barbary sugar, white & good, dissolved in half a pint or more of fair water; boil it almost to the height of a sirrup, and then put in the damsins, keeping them with a continual scuming and stirring, so let them boil on a gentle fire till they be enough, then take them off and keep them all the year.

To preserve Grapes as green as Grass.

Take grapes very green, stone them and cut them into little bunches, then take the like quantity of refin'd sugar finely beaten, & strew a row of sugar in your preserving pan, and a lay of grapes upon it, then strow on some more sugar upon them, put to them four or five spoonfuls of fair water, and boil them up as fast as you can.

To preserve Barberries.

Take barberries very fair and well coloured, pick out the stones, weigh them, and to every ounce of barberries take three ounce of hard sugar, half an ounce of pulp of barberries, and an ounce of red rose-water to dissolve the sugar; boil it to a sirrup, then put in the barberries and let them boil a quarter of an our, then take them up, and being cool pot them, and they will keep their colour all the year. Thus you may preserve red currans, &c.

To preserve Gooseberries green.

Take some of the largest gooseberries that are called Gascoyn gooseberries, set a pan of water on the fire, and when it is lukewarm put in the berries, and cover them close, keep them warm half an hour; then have another posnet of warm water, put them into that, in like sort quoddle them three times over in hot water till they look green; then pour them into a sieve, let all the water run from them, and put them to as much clarified sugar as will cover them, let them simmer leisurely close covered, then your gooseberries will look as green as leek blades, let them stand simmering in that sirrup for an hour, then take them off the fire, and let the sirrup stand till it be cold, then warm them once or twice, take them up, and let the sirrup boil by it self, pot them, and keep them.

To preserve Rasberries.

Take fair ripe rasberries, (but not over ripe) pick them from the stalk, then take weight for weight of double refined sugar, and the juyce of rasberries; to a pound of rasberries take a quarter of a pint of raspass juyce, and as much of fair water, boil up the sugar and liquor, and make the sirrup, scum it, and put in the raspass, stir them into the sirrup, and boil them not too much; being preserved take them up, and boil the sirrup by it self, not too long, it will keep the colour; being cold, pot them and keep them. Thus you may also preserve strawberries.

The time to preserve Green Fruits.

Gooseberries must be taken about Whitsuntide, as you see them in bigness, the long gooseberry will be sooner than the red; the white wheat plum, which is ever ripe in Wheat harvest, must be taken in the midst of July, the pear plum in the midst of August, the peach and pippin about Bartholomew-tide, or a little before; the grape in the first week of September. Note that to all your green fruits in general that you will preserve in sirup, you must take to every pound of fruit, a pound and two ounces of sugar, and a grain of musk; your plum, pippin and peach will have three quarters of an hour boiling, or rather more, and that very softly, keep the fruit as whole as you can; your grapes and gooseberries must boil half an hour something fast and they will be the fuller. Note also, that to all your Conserves you take the full weight of sugar, then take two skillets of water, and when they are scalding hot put the fruits first into one of them and when that grows cold put them in the other, changing them till they be about to peel, then peel them, and afterwards settle them in the same water till they look green, then take them and put them into sugar sirrup, and so let them gently boil till they come to a jelly; let them stand therein a quarter of an hour, then put them into a pot and keep them.

* * * * * * * * *

SECTION XI.

To make all manner of made Dishes, with or without Paste.

To make a Paste for a Pie.

Take to a gallon of flour a pound of butter, boil it in fair water, and make the paste up quick.

To make cool Butter Paste for Patty-Pans or Pasties.

Take to every peck of flour five pound of butter, the whites of six eggs, and work it well together with cold spring water; you must bestow a great deal of pains, and but little water, or you put out the millers eyes. This paste is good only for patty-pan and pasty.

Sometimes for this paste put in but eight yolks of eggs, and but two whites, and six pound of butter.

To make Paste for thin bak'd Meats.

The paste for your thin and standing bak'd meats must be made with boiling water, then put to every peck of flour two pound of butter, but let your butter boil first in your liquor.

To make Custard Paste.

Let it be only boiling water and flour without butter, or put sugar to it, which will add to the stiffness of it, & thus likewise all pastes for Cuts and Orangado Tarts, or such like.

Paste for made-Dishes in the Summer.

Take to a gallon of flour three pound of butter, eight yolks of eggs, and a pint of cream or almond milk, work up the butter and eggs dry into the flour, then put cream to it, and make it pretty stiff.

Paste Royal for made Dishes.

Take to a gallon of flour a pound of sugar, a quart of almond milk, a pound and half of butter, and a little saffron, work up all cold together], with some beaten cinamon, two or three eggs, rose-water, and a grain of ambergriese and musk.

Otherways.

Take a pottle of flour, half a pound of butter, six yolks of eggs, a pint of cream, a quarter of a pound of sugar, and some fine beaten cinamon, and work up all cold.

Otherways.

Take to a pottle of flour four eggs, a pound and a half of butter, and work them up dry in the flour, then make up the paste with a pint of white-wine, rose-water, and sugar.

To make Paste for Lent for made Dishes.

Take a quart of flour, make it up with almond-milk, half a pound of butter, and some saffron.

To make Puff-Paste divers ways.

The First Way.

Take a pottle of flour, mix it with cold water, half a pound of butter, and the whites of five eggs; mix them together very well and stiff, then roul it out very thin, and put flour under it and over it, then take near a pound of butter, and lay it in bits all over, double it in five or six doubles, this being done roul it out the second time, and serve it as at the first, then roul it out and cut it into what form, or for what use you please; you need not fear the curle, for it will divide it as often as you double it, which ten or twelve times is enough for any use.

The second way.

Take a quart of flour, and a pound and a half of butter, work the half pound of butter dry into the flour, then put three or four eggs to it, and as much cold water as will make it leith paste, work it in a piece of a foot long, then strew a little flour on the table, take it by the end, and beat it till it stretch to be long, then put the ends together, and beat it again, and so do five or six times, then work it up round, and roul it up broad; then beat your pound of butter with a rouling pin that it may be little, take little bits thereof, and stick it all over the paste, fold up your paste close, and coast it down with your rouling pin, roul it out again, and so do five or six times, then use it as you will.

The third way.

Break two eggs into three pints of flour, make it with cold water and roul it out pretty thick and square, then take so much butter as paste, lay it in ranks, and divide your butter in five pieces, that you may lay it on at five several times, roul your paste very broad, and stick one part of the butter in little pieces all over your paste, then throw a handful of flour slightly on, fold up your paste and beat it with a rowling-pin, so roul it out again, thus do five times, and make it up.

The fourth way.

Take to a quart of flour four whites and but two yolks of eggs, and make it up with as much cream as will make it up pretty stiff paste, then roul it out, and beat three quarters of a pound of butter of equal hardness of the paste, lay it on the paste in little bits at ten several times; drive out your paste always one way; and being made, use it as you will.

The fifth way.

Work up a quart of flour with half a pound of butter, three whites of eggs, and some fair spring water, make it a pretty stiff paste, and drive it out, then beat half a pound of more butter of equal hardness of the paste, and lay it on the paste in little bits at three several times, roul it out, and use it for what use you please.

Drive the paste out every time very thin.

A made Dish or Florentine of any kind of Tongue in Dish, Pye, or Patty-pan.

Take a fresh neats tongue, boil it tender and blanch it, being cold, cut it into little square bits as big as a nutmeg, and lard it with very small lard, then have another tongue raw, take off the skin, and mince it with beef-suet, then lay on one half of it in the dish or patty pan upon a sheet of paste; then lay on the tongue being larded and finely seasoned with nutmeg, pepper, and salt; and with the other minced tongue put grated bread to it, some yolks of raw eggs, some sweet herbs minced small, and made up into balls as big as a walnut, lay them on the other tongue, with some chesnuts, marrow, large mace, some grapes, gooseberries or barberries, some slices of interlarded bacon and butter, close it up and bake it, being baked liquor it with grape-verjuyce, beaten butter, and the yolks of three or four eggs strained with the verjuyce.

A made Dish of Tongues otherways.

Take neats-tongues or smaller tongues, boil them tender, and slice them thin, then season them with nutmeg, pepper, beaten cinamon; salt, and some ginger, season them lightly, and lay them in a dish on a bottom or sheet of paste mingled with some currans, marrow, large mace, dates, slic't lemon, grapes, barberries, or gooseberries and butter, close up the dish, and being almost baked, liquor it with white wine, butter, and sugar, and ice it.

Made Dish in Paste of two Rabits, with sweet liquor.

Take the rabits, flay them, draw them and cut them into small pieces as big as a walnut, then wash and dry them with a clean cloth, and season them with pepper, nutmeg, and salt; lay them on a bottom of paste, also lay on them dates, preserved lettice stalks, marrow, large mace, grapes, and slic't orange or lemon, put butter to it, close it up and bake it, being baked, liquor it with sugar, white-wine and butter; or in place of wine, grape-verjuyce, and strained yolks of raw eggs.

In winter bake them with currans, prunes, skirrets, raisins of the sun, &c.

A made Dish of Florentine, or a Partridge or Capon.

Being roasted and minced very small with as much beef-marrow, put to it two ounces of orangado minced small with as much green citron minced also, season the meat with a little beaten cloves, mace, nutmeg, salt, and sugar, mix all together, and bake it in puff paste; when it is baked, open it, and put in half a grain of musk or ambergriese, dissolved with a little rose-water, and the juyce of oranges, stir all together amongst the meat, cover it again, and serve it to the table.

To make a Florentine, or Dish, without Paste, or on Paste.

Take a leg of mutton or veal, shave it into thin slices, and mingle it with some sweet herbs, as sweet marjoram, tyme, savory, parsley, and rosemary, being minced very small, a clove of garlick, some beaten nutmeg, pepper, a minced onion, some grated manchet, and three or four yolks of raw eggs, mix all together with a little salt, some thin slices of interlarded bacon, and some oster-liquor, lay the meat round the dish on a sheet of paste, or in the dish without paste, bake it, and being baked, stick bay leaves round the dish.

To bake Potatoes, Artichocks in a Dish, Pye, or Patty-pan either in Paste, or little Pasties.

Take any of these roots, and boil them in fair water, but put them not in till the water boils, being tender boil'd, blanch them, and season them with nutmeg, pepper, cinamon, and salt, season them lightly, then lay on a sheet of paste in a dish, and lay on some bits of butter, then lay on the potatoes round the dish, also some eringo roots, and dates in halves, beef marrow, large mace, slic't lemon, and some butter, close it up with another sheet of paste, bake it, and being baked, liquor it with grape-verjuyce, butter and sugar, and ice it with rose-water and sugar.

To make a made Dish of Spinage in Paste baked.

Take some young spinage, and put it in boiling hot fair water, having boil'd two or three walms, drain it from the water, chop it very small, and put it in a dish with some beaten cinamon, salt, sugar, a few slic't dates, a grain of musk dissolved in rose-water, some yolks of hard eggs chopped small, some currans and butter; stew these foresaid materials on a chaffing dish of coals, then have a dish of short paste on it, and put this composition upon it, either with a cut, a close cover, or none; bake it, and being baked, ice it with some fine sugar, water, and butter.

Other made Dish of Spinage in Paste baked.

Boil spinage as beforesaid, being tender boil'd, drain it in a cullender, chop it small, and strain it with half a pound of almond-paste, three or four yolks of eggs, half a grain of musk, three or four spoonfuls of cream, a quartern of fine sugar, and a little salt; then bake it on a sheet of paste on a dish without a cover, in a very soft oven, being fine and green baked, stick it with preserved barberries, or strow on red and white biskets, or red and white muskedines, and scrape on fine sugar.

A made Dish of Spinage otherways.

Take a pound of fat and well relished cheese, and a pound of cheese curds, stamp them in a mortar with some sugar, then put in a pint of juyce of spinage, a pint of cream, ten eggs, cinamon, pepper, nutmeg, and cloves, make your dish without a cover, according to this form, being baked ice it.

To make a made Dish of Barberries.

Take a good quantity of them and boil them with claret-wine, rose-water and sugar, being boil'd very thick, strain them, and put them on a bottom of puff paste in a dish, or short fine paste made of sugar, fine flour, cold butter, and cold water, and a cut cover of the same paste, bake it and ice it, and cast bisket on it, but before you lay on the iced cover, stick it with raw barberries in the pulp or stuff.

To make a Peasecod Dish, in a Puff Paste.

Take a pound of almonds, and a quarter of a pound of sugar, beat the almonds finely to a paste with some rose-water, then beat the sugar amongst them, mingle some sweet butter with it, and make this stuff up in puff paste like peasecods, bake them upon papers, and being baked, ice it with rose-water, butter, and fine sugar.

In this fashion you may make peasecod stuff of preserved quinces, pippins, pears, or preserved plums in puff paste.

Make Dishes of Frogs in the Italian Fashion.

Take the thighs and fry them in clarified butter, then have slices of salt Eels watered, flay'd, bon'd, boil'd, and cold, slice them in thin slices, and season both with pepper, nutmeg, and ginger, lay butter on your paste, and lay a rank of frog, and a rank of Eel, some currans, gooseberries or grapes, raisins, pine-apple seeds, juyce of orange, sugar, and butter; thus do three times, close up your dish, and being baked ice it.

Make your paste of almond milk, flour, butter, yolks of eggs, and sugar.

In the foresaid dish you may add fryed onions, yolks of hard eggs, cheese-curds, almond-paste, or grated cheese.