Oysters in Stoffado.

Parboil a pottle or three quarts of great Oysters, save the liquor and wash the oysters in warm water, then after steep them in white-wine, wine-vinegar, slic't nutmeg, large mace, whole pepper, salt, and cloves; give them a warm on the fire, set them off and let them steep two or three hours; then take them out, wipe them dry, dip them in batter made of fine flour, yolks of eggs, some cream and salt, fry them, and being fryed keep them warm, then take some of the spices liquor, some of the oysters-liquor, and some butter, beat these things up thick with the slices of an orange or two, and two or three yolks of eggs; then dish the fryed oysters in a fine clean dish on a chafing-dish of coals, run on the sauce over them with the spices, slic't orange, and barberries, and garnish the dish with searsed manchet.

To Jelly Oysters.

Take ten flounders, two small pikes or plaice, and 4 ounces of ising glass; being finely cleansed, boil them in a pipkin in a pottle of fair spring-water, and a pottle of white-wine, with some large mace, and slic't ginger; boil them to a jelly, and strain it through a strainer into a bason or deep dish; being cold pare off the top and bottom and put it in a pipkin, with the juyce of six or seven great lemons to a pottle of this broth, three pound of fine sugar beaten in a dish with the whites of twelve eggs rubbed all together with a rouling-pin, and put amongst the jelly, being melted, but not too hot, set the pipkin on a soft fire to stew, put in it a grain of musk, and as much ambergriece well rubbed, let it stew half an hour on the embers, then broil it up, and let it run through your jelly-bag; then stew the oysters in white wine, oyster-liquor, juyce of orange, mace, slic't nutmeg, whole pepper, some salt, and sugar; dish them in a fine clean dish with some preserved barberries, large mace, or pomegranat kernels, and run the jelly over them in the dish, garnish the dish with carved lemons, large mace, and preserved barberries.

To pickle Oysters.

Take eight quarts of oysters, and parboil them in their own liquor, then take them out, wash them in warm water and wipe them dry, then take the liquor they were parboil'd in, and clear it from the grounds into a large pipkin or skillet, put to it a pottle of good white-wine, a quart of wine vinegar, some large mace, whole pepper, and a good quantity of salt, set it over the fire, boil it leisurely, scum it clean, and being well boil'd put the liquor into eight barrels of a quart a piece, being cold, put in the oyster, and close up the head.

Otherways.

Take eight quarts of the fairest oysters that can be gotten, fresh and new, at the full of the Moon, parboil them in their own liquor, then wipe them dry with a clean cloth, clear the liquor from the dregs, and put the oysters in a well season'd barrel that will but just hold them, then boil the oyster liquor with a quart of white-wine, a pint of wine-vinegar, eight or ten blades of large mace, an ounce of whole pepper, four ounces of white salt, four races of slic't ginger, and twenty cloves, boil these ingredients four or five warms, and being cold, put them to the oysters, close up the barrel, and keep it for your use.

When you serve them, serve them in a fine clean dish with bay-leaves round about them, barberries, slic't lemon, and slic't orange.

To souce Oysters to serve hot or cold.

Take a gallon of great oysters ready opened, parboil them in their own liquor, and being well parboil'd, put them into a cullender, and save the liquor; then wash the oysters in warm water from the grounds & grit, set them by, and make a pickle for them with a pint of white-wine, & half a pint of wine vinegar, put it in a pipkin with some large mace, slic't nutmegs, slic't ginger, whole pepper, three or four cloves, and some salt, give it four or five warms and put in the oysters into the warm pickle with two slic't lemons, and lemon-peels; cover the pipkin close to keep in the spirits, spices, and liquor.

To roast Oysters.

Strain the liquor from the oysters, wash them very clean and give them a scald in boiling liquor or water; then cut small lard of a fat salt eel, & lard them with a very small larding-prick, spit them on a small spit for that service; then beat two or three yolks of eggs with a little grated bread, or nutmeg, salt, and a little rosemary & tyme minced very small; when the oysters are hot at the fire, baste them continually with these ingredients, laying them pretty warm at the fire. For the sauce boil a little white-wine, oyster-liquor, a sprig of tyme, grated bread, and salt, beat it up thick with butter, and rub the dish with a clove of garlick.

To roast Oysters otherways.

Take two quarts of large great oysters, and parboil them in there own liquor, then take them out, wash them from the dregs, and wipe them dry on a clean cloth; then haue slices of a fat salt eel, as thick as a half crown peice, season the oysters with nutmeg, and salt, spit them on a fine small wooden spit for that purpose, spit first a sage leafe, then a slice of eel, and then an oyster, thus do till they be all spitted, and bind them to another spit with packthread, baste them with yolks of eggs, grated bread and stripped time, and lay them to a warm fire with here and there a clove in them; being finely roasted make sauce with the gravy, that drops from them, blow off the fat, and put to it some claret wine, the juyce of an orange, grated nutmeg, and a little butter, beat it up thick together with some of the oyster-liquor, and serve them on this sauce with slices of orange.

Otherways.

Take the greatest oysters you can get, being opened parboil them in their own liquor, save the liquor, & wash the oysters in some water, wipe them dry, & being cold lard them with eight or ten lardons through each oyster, the lard being first seasoned with cloves, pepper, & nutmeg, beaten very small; being larded, spit them upon two wooden scuers, bind them to an iron spit and rost them, baste them with anchove sauce made of some of the oyster-liquor, let them drip in it, and being enough bread them with the crust of a roul grated, then dish them, blow the fat off the gravy, put it to the oysters, and wring on them the juyce of a lemon.

To broil Oysters.

Take great oysters and set them on a gridiron with the heads downwards, put them up an end, and broil them dry, brown, and hard, then put two or three of them in a shell with some melted butter, set them on the gridiron till they be finely stewed, then dish them on a plate, and fill them up with good butter only melted, or beaten with juyce of orange, pepper them lightly, and serve them up hot.

To broil Oysters otherways upon paper.

Broil them on a gridiron as before, then take them out of the shells into a dish, and chuse out the fairest, then have a sheet of white paper made like a dripping pan, set it on the gridiron, and run it over with clarified butter, lay on some sage leaves, some fine thin slices of a fat fresh eel, being parboil'd, and some oysters, stew them on the hot embers, and being finely broil'd, serve them on a dish and a plate in the paper they are boil'd in, and put to them beaten butter, juyce of orange, and slices of lemon.

To broil large Oysters otherways.

Take a pottle of great oysters opened & parboil them in there own liquor, being done, pour them in to a cullender, and save the liquor, then wash the oysters in warm water from the grounds, wipe them with a clean cloth, beard them, and put them in a pipkin, put to them large mace, two great onions, some butter, some of their own liquor, some white-wine, wine vinegar, and salt; stew them together very well, then set some of the largest shells, on a gridiron, put 2 or 3 in a shell, with some of the liquor out of the pipkin, broil them on a soft fire, and being broil'd, set them on a dish and plate, and fill them up with beaten butter.

Sometimes you may bread them in the broiling.

To fry Oysters.

Take two quarts of great Oysters being parboil'd in their own liquor, and washed in warm water, bread them, dry them, and flour them, fry them in clarified butter crisp and white, then have butter'd prawns or shrimps, butter'd with cream and sweet butter, lay them in the bottom of a clean dish, and lay the fryed oysters round about them, run them over with beaten butter, juyce of oranges, bay-leaves stuck round the Oysters, and slices of oranges or lemons.

Otherways.

Strain the liquor from the oysters, wash them, and parboil them in a kettle, then dry them and roul them in flour, or make a batter with eggs, flour, a little cream, and salt, roul them in it, and fry them in butter. For the sauce, boil the juyce of two or three oranges, some of their own liquor, a slic't nutmeg, and claret; being boil'd a little, put in a piece of butter, beating it up thick, then warm the dish, rub it with a clove of garlick, dish the oysters, and garnish them with slices of orange.

To bake Oysters.

Parboil your oysters in their own liquor, then take them out and wash them in warm water from the dregs dry them and season them with pepper, nutmeg, yolks of hard eggs, and salt; the pye being made, put a few currans in the bottom, and lay on the oysters, with some slic't dates in halves, some large mace, slic't lemon, barberries and butter, close it up and bake it, then liquor it with white-wine, sugar, and butter; or in place of white-wine, use verjuyce.



To bake Oysters otherways.

Season them with pepper, salt, and nutmegs, the same quantity as beforesaid, and the same quantity oysters, two or three whole onions, neither currans nor sugar, but add to it in all respects else; as slic't nutmeg on them, large mace, hard eggs in halves, barberries, and butter, liquor it with beaten nutmeg, white-wine, and juyce of oranges.

Otherways, for change, in the seasoning put to them chopped tyme, hard eggs, some anchoves, and the foresaid spices.

Or bake them in Florentines, or patty-pans, and give them the same seasoning as you do the pies.

Or take large oysters, broil them dry and brown in the shells, and season them with former spices, bottoms of boil'd artichocks, pickled mushrooms, and no onions, but all things else as the former, liquor them with beaten butter, juyce of orange, and some claret wine.

Otherways.

Being parboil'd in their own liquor, season them with a little salt, sweet herbs minced small one spoonful, fill the pie, and put into it three or four blades of large mace, a slic't lemon, and on flesh days a good handful of marrow rouled in yolks of eggs and butter, close it up and bake it, make liquor for it with two nutmegs grated, a little pepper, butter, verjuyce, and sugar.

To make an Oyster Pye otherways.

Take a pottle of oysters, being parboil'd in their own liquor, beard and dry them, then season them with large mace, whole pepper, a little beaten ginger, salt, butter, and marrow, then close it up and bake it, and being baked, make a lear with white wine the oyster liquor, and one onion, or rub the ladle with garlick you beat it up with all; it being boil'd, put in a pound of butter, with a minced lemon, a faggot of sweet herbs, and being boil'd put in the liquor.

To make minced Pies or Chewits of Oysters.

Take three quarts of great oysters ready opened and parboil'd in their own liquor, then wash them in warm water from the dregs, dry them and mince them very fine, season them lightly with nutmeg, pepper, salt, cloves, mace, cinamon, caraway-seed, some minced, rasins of the sun, slic't dates, sugar, currans, and half a pint of white wine, mingle all together, and put butter in the bottoms of the pies, fill them up and bake them.

To bake Oysters otherways.

Season them with pepper, salt, nutmeg, and sweet herbs strowed on them in the pie, large mace, barberries, butter, and a whole onion or two, for liquor a little white wine, and wine-vinegar, beat it up thick with butter, and liquor the pie, cut it up, and lay on a slic't lemon, let not the lemon boil in it, and serve it hot.

Otherways.

Season them as before with pepper, nutmeg, and salt, being bearded, but first fry them in clarified butter, then take them up and season them, lay them in the pie being cold, put butter to them and large mace, close it up and bake it; then make liquor with a little claret wine and juyce of oranges, beat it thick with butter, and a little wine vinegar, liquor the pie, lay on some slices of orange, and set it again into the oven a little while.

To bake Oysters otherways.

Take great oysters, beard them, and season them with grated nutmeg, salt, and some sweet herbs minc'd small, lay them in the pye with a small quantity of the sweet herbs strowed on them, some twenty whole corns of pepper, slic't ginger, a whole onion or two, large mace, and some butter, close it up and bake it, and make liquor with white-wine, some of their own liquor, and a minced lemon, and beat it up thick.

Otherways.

Broil great oysters dry in the shells, then take them out, and season them with great nutmeg, pepper, and salt, lay them in the pye, and strow on them the yolks of two hard eggs minced, some stripp'd tyme, some capers, large mace, and butter; close it up, and make liquor with claret wine, wine vinegar, butter, and juyce of oranges, and beat it up thick, and liquor the pye, set it again into the oven a little while, and serve it hot.

To make a made Dish of Oysters and other Compounds.

Take oysters, cockles, prawns, craw-fish, and shrimps, being finely cleans'd from the grit, season them with nutmeg, pepper, and salt, next have chesnuts roasted, and blanch't, skerrets boil'd, blanched and seasoned; then have a dish or patty-pan ready with a sheet of cool butter paste, lay some butter on it, then the fishes, and on them the skirrets, chesnuts, pistaches, slic't lemon, large mace, barberries, and butter; close it up and bake it, and being baked, fill it up with beaten butter, beat with juyce of oranges, and some white-wine, or beaten butter with a little wine-vinegar, verjuyce, or juyce of green grapes, or a little good fresh fish broth, cut it up and liquor it, lay on the cover or cut it into four or five pieces, lay it round the dish, and serve it hot.

To make cool Butter-Paste for this Dish.

Take to every peck of flour five pound of butter, and the whites of six eggs, work it well together dry, then put cold water to it; this paste is good only for patty-pans and pasties.

To make Paste for Oyster-Pies.

The paste for thin bak't meats must be made with boiling liquor, put to every peck of flour two pound of butter, but let the butter boil in the liquor first.

To fry Mushrooms.

Blanch them & wash them clean if they be large, quarter them, and boil them with water, salt, vinegar, sweet herbs, large mace, cloves, bay-leaves, and two or three cloves of garlick, then take them up, dry them, dip them in batter and fry them in clarifi'd butter till they be brown, make sauce for them with claret-wine, the juice of two or three oranges, salt, butter, the juyce of horse-raddish roots beaten and strained, slic't nutmeg, and pepper; put these into a frying pan with the yolks of two or 3 eggs dissolved with some mutton gravy, beat and shake them well together in the pan that they curdle not; then dish the mushrooms on a dish, being first rubbed with a clove of garlick, and garnish it with oranges, and lemons.

To dress Mushrooms in the Italian Fashion.

Take mushrooms, peel & wash them, and boil them in a skillet with water and salt, but first let the liquor boil with sweet herbs, parsley, and a crust of bread, being boil'd, drain them from the water, and fry them in sweet sallet oyl; being fried serve them in a dish with oyl, vinegar, pepper, and fryed parsley. Or fry them in clarified butter.

To stew Mushrooms.

Peel them, and put them in a clean dish, strow salt on them, and put an onion to them, some sweet herbs, large mace, pepper, butter, salt, and two or three cloves, being tender stewed on a soft fire, put to them some grated bread, and a little white wine, stew them a little more and dish them (but first rub the dish with a clove of garlick) sippet them, lay slic't orange on them, and run them over with beaten butter.

To stew Mushrooms otherways.

Take them fresh gathered, and cut off the end of the stalk, and as you peel them put them in a dish with white wine; after they have laid half an hour, drain them from the wine, and put them between 2 silver dishes, and set them on a soft fire without any liquor, & when they have stewed a while pour away the liquor that comes from them; then put your mushrooms into another clean dish with a sprig of time, a whole onion, 4 or five corns of whole pepper, two or three cloves, a piece of an orange, a little salt, and a piece of good butter, & some pure gravy of mutton, cover them, and set them on a gentle fire, so let them stew softly till they be enough and very tender; when you dish them, blow off the fat from them, and take out the time, spice, and orange from them, then wring in the juyce of a lemon, and a little nutmeg among the mushrooms, toss them two or three times, and put them in a clean dish, and serve them hot to the table.

To dress Champignions in fricase, or Mushrooms, which is all one thing; they are called also Fungi, commonly in English Toad Stools.

Dress your Champignions, as in the foregoing Chapter, and being stewed put away the liquor, put them into a frying-pan with a piece of butter, some tyme, sweet marjoram, and a piece of an onion minced all together very fine, with a little salt also and beaten pepper, and fry them, and being finely fried, make a lear or sauce with three or four eggs dissolved with some claret-wine, and the juyce of two or three oranges, grated nutmeg, and the gravy of a leg of mutton, and shake them together in a pan with two or three tosses, dish them, and garnish the dish with orange and lemon, and rub the dish first with a clove of garlick, or none.

To broil Mushrooms.

Take the biggest and the reddest, peel them, and season them with some sweet herbs, pepper, and salt, broil them on a dripping-pan of paper, and fill it full, put some oyl into it, and lay it on a gridiron, boil it on a soft fire, turn them often, and serve them with oyl and vinegar.

Or broil them with butter, and serve them with beaten butter, and juyce of orange.

To stew Cockles being taken out of the shells.

Wash them well with vinegar, broil or broth them before you take them out of the shells, then put them in a dish with a little claret, vinegar, a handful of capers, mace, pepper, a little grated bread, minced tyme, salt, and the yolks of two or three hard eggs minced, stew all together till you think them enough; then put in a good piece of butter, shake them well together, heat the dish, rub it with a clove of garlick, and put two or three toasts of white bread in the bottom, laying the meat on them. Craw-fish, prawns, or shrimps, are excellent good the same way being taken out of their shells, and make variety of garnish with the shells.

To stew Cockles otherways.

Stew them with claret wine, capers, rose or elder vinegar, wine vinegar, large mace, gross pepper, grated bread, minced tyme, the yolks of hard eggs minced, and butter: stew them well together. Thus you may stew scollops, but leave out capers.

To stew Scollops.

Boil them very well in white wine, fair water, and salt, take them out of the shells, and stew them with some of the liquor elder vinegar, two or three cloves, some large mace, and some sweet herbs chopped small; being well stewed together, dish four or five of them in scollop shells and beaten butter, with the juyce of two or three oranges.

To stew Muscles.

Wash them clean, and boil them in water, or beer and salt; then take them out of the shells, and beard them from gravel and stones, fry them in clarified butter, and being fryed put away some of the butter, and put to them a sauce made of some of their own liquor, some sweet herbs chopped, a little white-wine, nutmeg, three or four yolks of eggs dissolved in wine vinegar, salt, and some sliced orange; give these materials a warm or two in the frying-pan, make the sauce pretty thick, and dish them in the scollop shells.

To fry Muscles.

Take as much water as will cover them, set it a boiling, and when it boils put in the muscles, being clean washed, put some salt to them, and being boil'd take them out of the shells, and beard them from the stones, moss, and gravel, wash them in warm water, wipe them dry, flour them and fry them crisp, serve them with beaten butter, juyce of orange, and fryed parsley, or fryed sage dipped in batter, fryed ellicksander leaves, and slic't orange.

To make a Muscle Pye.

Take a peck of muscles, wash them clean, and set them a boiling in a kettle of fair water, (but first let the water boil) then put them into it, give them a warm, and as soon as they are opened, take them out of the shells, stone them, and mince them with some sweet herbs, some leeks, pepper, and nutmeg; mince six hard eggs and put to them, put some butter in the pye, close it up and bake it, being baked liquor it with some butter, white wine, and slices of orange.

To stew Prawns, Shrimps, or Craw-Fish.

Being boil'd and picked, stew them in white wine, sweet butter, nutmeg, and salt, dish them in scollop shells, and run them over with beaten butter, and juyce of orange or lemon.

Otherways, stew them in butter and cream, and serve them in scollop shells.

To stew Lobsters.

Take claret-wine vinegar, nutmeg, salt, and butter, stew them down some what dry, and dish them in a scollop-shell, run them over with butter and slic't lemon.

Otherways, cut it into dice-work, and warm it with white-wine and butter, put it in a pipkin with claret wine or grape verjuyce, and grated manchet, and fill the scollop-shells.

Otherways.

Being boil'd, take out the meat, break it small, but break the shells as little as you can, then put the meat into a pipkin with claret-wine, wine-vinegar, slic't nutmeg, a little salt, and some butter; stew all these together softly an hour, being stewed almost dry, put to it a little more butter, and stir it well together; then lay very thin toasts in a clean dish, and lay the meat on them. Or you may put the meat in the shells, and garnish the dish about with the legs, and lay the body or barrel over the meat with some sliced lemon, and rare coloured flowers being in summer, or pickled in winter. Crabs are good the same way, only add to them the juyce of two or three oranges, a little pepper, and grated bread.

To stew Lobsters otherways.

Take the meat out of the shells, slice it, and fry it in clarified butter, (the Lobsters being first boil'd and cold), then put the meat in a pipkin with some claret wine, some good sweet butter, grated nutmeg, salt, and 2 or three slices of an orange; let it stew leisurely half an hour, and dish it up on fine carved sippets in a clean dish, with sliced orange on it, and the juyce of another, and run it over with beaten butter.

To hash Lobsters.

Take them out of the shells, mince them small, and put them in a pipkin with some claret wine, salt, sweet butter, grated nutmeg, slic't oranges, & some pistaches; being finely stewed, serve them on sippets, dish them, and run them over with beaten butter, slic't oranges, some cuts of paste, or lozenges of puff-paste.

To boil Lobsters to eat cold the common way.

Take them alive or dead, lay them in cold water to make the claws tuff, and keep them from breaking off; then have a kettle over the fire with fair water, put in it as much bay-salt, as will make it a good strong brine, when it boils scum it, and put in the Lobsters, let them boil leisurely the space of half an hour or more according to the bigness of them, being well boil'd take them up, wash them, and then wipe them with beer and butter; and keep them for your use.

To keep Lobsters a quarter of a year very good.

Take them being boil'd as aforesaid, wrap them in course rags having been steeped in brine, and bury them in a cellar in some sea-sand pretty deep.

To farce a Lobster.

Take a lobster being half boil'd, take the meat out of the shells, and mince it small with a good fresh eel, season it with cloves & mace beaten, some sweet herbs minced small and mingled amongst the meat, yolks of eggs, gooseberries, grapes, or barberries, and sometimes boil'd artichocks cut into dice-work, or boil'd aspragus, and some almond-paste mingled with the rest, fill the lobster shells, claws, tail, and body, and bake it in a blote oven, make sauce with the gravy and whitewine, and beat up the sauce or lear with good sweet butter, a grated nutmeg, juyce of oranges, and an anchove, and rub the dish with a clove of garlick.

To this farcing you may sometime add almond paste currans, sugar, gooseberries, and make balls to lay about the lobsters, or serve it with venison sauce.

To marinate Lobsters.

Take lobsters out of the shells being half boil'd, then take the tails and lard them with a salt eel (or not lard them) part the tails into two halves the longest way, and fry them in sweet sallet oyl, or clarified butter; being finely fryed, put them into a dish or pipkin, and set them by; then make sauce with white wine, and white wine vinegar, four or five blades of large mace, three or four slic't nutmegs, two races of ginger slic't, some ten or twelve cloves twice as much of whole pepper, and salt, boil them altogether with rosemary, tyme, winter-savory, sweet marjoram, bay-leaves, sage, and parsley, the tops of all these herbs about an inch long; then take three or four lemons and slice them, dish up the lobsters on a clean dish, and pour the broth, herbs and spices on the fish, lay on the lemons, run it over with some of the oyl or butter they were fryed in, and serve them up hot.

To broil Lobsters.

Being boil'd lay them on a gridiron, or toast them against the fire, and baste them with vinegar and butter, or butter only, broil them leisurely, and being broil'd serve them with butter and vinegar beat up thick with slic't lemon and nutmeg.

Otherways.

Broil them, the tail being parted in two halves long ways, also the claws cracked and broil'd; broil the barrel whole being salted, baste it with sweet herbs, as tyme, rosemary, parsley, and savory, being broil'd dish it, and serve it with butter and vinegar.

To broil Lobsters on paper.

Slice the tails round, and also the claws in long slices, then butter a dripping-pan made of the paper, lay it on a gridiron, and put some slices of lobster seasoned with nutmeg and salt, and slices of a fresh eel, some sageleaves, tops of rosemary, two or three cloves, and sometimes some bay-leaves or sweet herbs chopped; broil them on the embers, and being finely broil'd serve them on a dish and a plate in the same dripping-pan, put to them beaten butter, juyce of oranges, and slices of lemon.

To roast Lobsters.

Take a lobster and spit it raw on a small spit, bind the claws and tail with packthred, baste it with butter, vinegar, and sprigs of rosemary, and salt it in the roasting.

Otherways.

Half boil them, take them out of the shells, and lard them with small lard made of a salt eel, lard the claws and tails, and spit the meat on a small spit, with some slices of the eel, and sage or bay leaves between, stick in the fish here and there a clove or two, and some sprigs of rosemary; roast the barrel of the lobsters whole, and baste them with sweet butter, make sauce with claret wine, the gravy of the lobsters, juyce of oranges, an anchove or two, and sweet butter beat up thick with the core of a lemon, and grated nutmeg.

Otherways.

Half boil them, and take the meat out of the tail, and claws as whole as can be, & stick it with cloves and tops of rosemary; then spit the barrels of the lobsters by themselves, the tails and claws by themselves, and between them a sage or bay-leaf; baste them with sweet butter, and dredg them with grated bread, yolks of eggs, and some grated nutmeg. Then make sauce with claret wine, vinegar, pepper, the gravy of the meat, some salt, slices of oranges, grated nutmeg, and some beaten butter; then dish the barrels of the lobsters round the dish, the claws and tails in the middle, and put to it the sauce.

Otherways.

Make a farcing in the barrels of the lobsters with the meat in them, some almond-paste, nutmeg, tyme, sweet marjoram, yolks of raw eggs, salt, and some pistaches, and serve them with venison sauce.

To fry Lobsters.

Being boil'd take the meat out of the shells, and slice it long ways, flour it, and fry it in clarified butter, fine, white, and crisp; or in place of flouring it in batter, with eggs, flour, salt, and cream, roul them in it and fry them, being fryed make a sauce with the juyce of oranges, claret wine, and grated nutmeg, beaten up thick with some good sweet butter, then warm the dish and rub it with a clove of garlick, dish the lobsters, garnish it with slices of oranges or lemons, and pour on the sauce.

To bake Lobsters to be eaten hot.

Being boil'd and cold, take the meat out of the shells, and season it lightly with nutmeg, pepper, salt, cinamon, and ginger; then lay it in a pye made according to the following form, and lay on it some dates in halves, large mace, slic't lemons, barberries, yolks of hard eggs and butter, close it up and bake it, and being baked liquor it with white-wine, butter, and sugar, and ice it. On flesh days put marrow to it.

Otherways.

Take the meat out of the shells being boil'd and cold, and lard it with a salt eel or salt salmon, seasoning it with beaten nutmeg, pepper, and salt; then make the pye, put some butter in the bottom, and lay on it some slices of a fresh eel, and on that a layer of lobsters, put to it a few whole cloves, and thus make two or three layers, last of all slices of fresh eel, some whole cloves and butter, close up the pye, and being baked, fill it up with clarified butter.

If you bake it these ways to eat hot, season it lightly, and put in some large mace; liquor it with claret wine, beaten butter, and slices of orange.

Otherways.

Take four lobsters being boil'd, and some good fat conger raw, cut some of it into square pieces as broad as your hand, then take the meat of the lobsters, and slice the tails in two halves or two pieces long wayes, as also the claws, season both with pepper, nutmeg and salt then make the pie, put butter in the bottom, lay on the slices, of conger, and then a layer of lobsters; thus do three or four times till the pie be full, then lay on a few whole cloves, and some butter; close it up and bake it, being baked liquor it with butter and white-wine, or only clarified butter. Make your pyes according to these forms.

If to eat hot season it lightly, and being baked liquor it with butter, white-wine, slic't lemon, gooseberries, grapes, or barberries.

To pickle Lobsters.

Boil them in vinegar, white-wine, and salt, being boiled take them up and lay them by, then have some bay-leaves, rosemary tops, winter-savory, tyme, large mace, and whole pepper: boil these foresaid materials all together in the liquor with the lobsters, and some whole cloves; being boil'd, barrel them up in a vessel that will but just contain them, and pack them close, pour the liquor to them, herbs spices, and some lemon peels, close up the head of the kegg or firkin; and keep them for your use; when you serve them, serve them with spices, herbs, peels, and some of the liquor or pickle.

To jelly Lobsters, Craw-fish, or Prawns.

Take a tench being new, draw out the garnish at the gills, and cut out all the gills, it will boil the whiter, then set on as much clear water aswil conveniently boil it, season it with salt, wine-vinegar, five or six bay-leaves large mace, three or four whole cloves, and a faggot of sweet herbs bound up hard together: so soon as this preparative boils, put in the tench being clean wiped, do not scale it, being boil'd take it up and wash off all the loose scales, then strain the liquor through a jelly-bag, and put to it a piece of ising-glass being first washed and steeped for the purpose, boil it very cleanly, and run it through a jelly-bag; then having the fish taken out of the shells, lay them in a large clean dish, lay the lobsters in slices, and the craw fish and prawns whole, and run this jelly over them. You may make this jelly of divers colours, as you may see in the Section of Jellies, page 202.

Garnish the dish of Jellies with lemon-peels cut in branches, long slices as you fancy, barberries, and fine coloured flowers.

Or lard the lobsters with salt eel, or stick it with candied oranges, green citterns, or preserved barberries, and make the jelly sweet.

To stew Crabs.

Being boil'd take the meat out of the bodies or barrels, and save the great claws, and the small legs whole to garnish the dish, strain the meat with some claret wine, grated bread, wine-vinegar, nutmeg, a little salt, and a piece of butter; stew them together an hour on a soft fire in a pipkin, and being stewed almost dry, put in some beaten butter with juyce of oranges beaten up thick; then dish the shells being washed and finely cleansed, the claws and little legs round about them, put the meat into the shells, and so serve them.

Sometimes you may use yolks of eggs strained with butter.

To stew Crabs otherways.

Being boil'd take the meat out of the shells, and put it in a pipkin with some claret wine, and wine vinegar, minced tyme, pepper, grated bread, salt, the yolks of two or three hard eggs strained or minced very small, some sweet butter, capers, and some large mace; stew it finely, rub the shells with a clove or two of garlick, and dish them as is shown before.

Otherways.

Take the meat out of the bodies, and put it in a pipkin with some cinamon, wine vinegar, butter, and beaten ginger, stew them and serve them as the former, dished with the legs about them.

Sometimes you may add sugar to them, parboil'd grapes, gooseberries, or barberries, and in place of vinegar, juyce of oranges, and run them over with beaten butter.

To butter Crabs.

The Crabs being boil'd, take the meat out of the bodies, and strain it with the yolks of three or four hard eggs, beaten cinamon, sugar, claret-wine, and wine-vinegar, stew the meat in a pipkin with some good sweet butter the space of a quarter of an hour, and serve them as the former.

Otherways.

Being boil'd, take the meat out of the shells, as also out of the great claws, cut it into dice-work, & put both the meats into a pipkin, together with some white wine, juyce of oranges, nutmeg, and some slices of oranges, stew it two or three warms on the fire, and the shells being finely cleansed and dried, put the meat into them, and lay the legs round about them in a clean dish.

To make a Hash of Crabs.

Take two crabs being boil'd, take out the meat of the claws, and cut it into dice-work, mix it with the meat of the body, then have some pine-apple seed, and some pistaches or artichock-bottoms, boil'd, blanched, and cut into dice-work, or some asparagus boil'd and cut half an inch long; stew all these together with some claret wine, vinegar, grated nutmeg, salt, sweet butter, and the slices of an orange; being finely stewed, dish it on sippets, cuts, or lozenges of puff paste, and garnish it with fritters of arms, slic't lemon carved, barberries, grapes, or gooseberries, and run it over with beaten butter, and yolks of eggs beaten up thick together.

To farce a Crab.

Take a boil'd crab, take the meat out of the shell, and mince the claws with a good fresh eel, season it with cloves, mace, some sweet herbs chopped, and salt, mingle all together with some yolks of eggs, some grapes, gooseberries, or barberres, and sometimes boil'd artichocks in dice-work, or boil'd asparagus, some almond-paste, the meat of the body of the crab, and some grated bread, fill the shells with this compound, & make some into balls, bake them in a dish with some butter and white wine in a soft oven; being baked, serve them in a clean dish with a sauce made of beaten butter, large mace, scalded grapes, gooseberries, or barberries, or some slic't orange or lemon and some yolks of raw eggs dissolved with some white-wine or claret, and beat up thick with butter; brew it well together, pour it on the fish, and lay on some slic't lemon, stick the balls with some pistaches, slic't almonds, pine-apple-seed, or some pretty cuts in paste.

To broil Crabs in Oyl or Butter.

Take Crabs being boil'd in water and salt, steep them in oyl and vinegar, and broil them on a gridiron on a soft fire of embers, in the broiling baste them with some rosemary branches, and being broil'd serve them with the sauces they were boil'd with, oyl and vinegar, or beaten butter, vinegar, and the rosemary branches they were basted with.

To fry Crabs.

Take the meat out of the great claws being first boiled, flour and fry them, and take the meat out of the body strain half of it for sauce, and the other half to fry, and mix it with grated bread, almond paste, nutmeg, salt, and yolks of eggs, fry it in clarified butter, being first dipped in batter, put in a spoonful at a time; then make sauce with wine-vinegar, butter, or juyce of orange, and grated nutmeg, beat up the butter thick, and put some of the meat that was strained into the sauce, warm it and put it in a clean dish, lay the meat on the sauce, slices of orange over all, and run it over with beaten butter, fryed parsley, round the dish brim, and the little legs round the meat.

Otherways.

Being boil'd and cold, take the meat out of the claws, flour and fry them, then take the meat out of the body, butter it with butter vinegar, and pepper, and put it in a clean dish, put the fryed crab round about it, and run it over with beaten butter, juyce and slices of orange, and lay on it sage leaves fryed in batter, or fryed parsley.

To bake Crabs in Pye, Dish, or Patty pan.

Take four or five crabs being boil'd, take the meat out of the shell and claws as whole as you can, season it with nutmeg and salt lightly; then strain the meat that came out of the body, shells, with a little claret-wine, some cinamon, ginger, juyce of orange and butter, make the pie, dish, or patty pan, lay butter in the bottom, then the meat of the claws, some pistaches, asparagus, some bottoms of artichocks, yolks of hard eggs, large mace, grapes, gooseberries or barberries, dates of slic't orange, and butter, close it up and bake it, being baked, liquor it with the meat out of the body.

Otherways.

Mince them with a tench or fresh eel, and season it with sweet herbs minced small, beaten nutmeg, pepper, and salt, lightly season, and mingle the meat that was in the bodies of the crabs with the other seasoned fishes; mingle also with this foresaid meat some boil'd or roasted chesnuts, or artichocks, asparagus boil'd and cut an inch long, pistaches, or pine-apple-seed, and grapes, gooseberries or barberries, fill the pie, dish, or patty-pan, close it up and bake it, being baked, liquor it with juyce of oranges, some claret wine, good butter beat up thick, and the yolks of two or three eggs; fill up the pie, lay slices of an orange on it and stick in some lozenges of puff-paste, or branches of short paste.

To make minced Pies of a Crab.

Being boil'd, mince the legs, and strain the meat in the body with two or three yolks of eggs, mince also some sweet herbs and put to it some almond-paste or grated bread, a minced onion, some fat eel cut like little dice, or some fat belly of salmon; mingle it all together, and put it in a pie made according to this form, season it with nutmeg, pepper, salt, currans, and barberries, grapes, or gooseberries, mingle also some butter, and fill your pie, bake it, and being baked, liquor it with beaten butter and white wine. Or with butter, sugar, cinamon, sweet herbs chopped, and verjuyce.

To dress Tortoise.

Cast off the head, feet, and tail, and boil it in water, wine, and salt, being boil'd, pull the shell asunder, and pick the meat from the skins, and the gall from the liver, save the eggswhole if a female, and stew the eggs, meat and liver in a dish with some grated nutmeg, a little sweet herbs minced small, and some sweet butter, stew it up, and serve it on fine sippets, cover the meat with the upper shell of the tortoise, and slices or juyce of orange.

Or stew them in a pipkin with some butter, whitewine some of the broth, a whole onion or two, tyme, parsley, winter savory, and rosemary minc't, being finely stewed serve them on sippets, or put them in the shells, being cleansed; or make a fricase in a frying-pan with 3 or four yolks of eggs and some of the shells amongst them, and dress them as aforesaid.

To dress Snails.

Take shell snails, and having water boil'd, put them in, then pick them out of the shells with a great pin into a bason, cast salt to them, scour the slime from them, and after wash them in two or three waters; being clean scowred, dry them with a clean cloth; then have rosemary, tyme, parsley, winter-savory, and pepper very small, put them into a deep bason or pipkin, put to them some salt, and good sallet oyl, mingle all together, then have the shells finely cleansed, fill them, and set them on a gridiron, broil them upon the embers softly, and being broil'd, dish four or five dozen in a dish, fill them up with oyl, and serve them hot.

To stew Snails.

Being well scowred and cleansed as aforesaid, put to them some claret wine and vinegar, a handful of capers, mace, pepper, grated bread, a little minced tyme, salt, and the yolks of two or 3 hard eggs minced; let all these stew together till you think it be enough, then put in a good piece of butter, shaking it together, heat the dish, and rub it with a clove of garlick, put them on fine sippets of French bread, pour on the snails, and some barberries, or slic't lemons.

Otherways.

Being cleansed, fry them in oyl or clarified butter, with some slices of a fresh eel, and some fried sage leaves; stew them in a pipkin with some white-wine, butter, and pepper, and serve them on sippets with beaten butter, and juyce of oranges.

Otherways.

Being finely boil'd and cleansed, fry them in clarified butter; being fryed take them up, and put them in a pipkin, put to them some sweet butter chopped parsley, white or claret wine, some grated nutmeg, slices of orange, and a little salt; stew them well together, serve them on sippets; and then run them over with beaten butter, and slices of oranges.

To fry Snails.

Take shell snails in January, February, or, March, when they be closed up, boil them in a skillet of boiling water, and when they be tender boil'd, take them out of the shell with a pin, cleanse them from the slime, flour them, and fry them; being fryed, serve them in a clean dish, with butter, vinegar, fryed parsley, fryed onions, or ellicksander leaves fryed, or served with beaten butter, and juyce of orange, or oyl, vinegar, and slic't lemon.

Otherways.

Fry them in oyl and butter, being finely cleansed, and serve them with butter, vinegar, and pepper, or oyl, vinegar, and pepper.

To make a Hash of Snails.

Being boil'd and cleansed, mince them small, put them in a pipkin with some sweet herbs minced, the yolks of hard eggs, some whole capers, nutmeg, pepper, salt, some pistaches, and butter, or oyl; being stewed the space of half an hour on a soft fire; then have some fried toasts of French bread, lay some in the bottom, and some round the meat in the dish.

To dress Snails in a Pottage.

Wash them very well in many waters, then put them in an earthen pan, or a wide dish, put as much water as will cover them, and set your dish on some caols; when they boil take them out of the shells, and scowr them with water and salt three or four times, then put them in a pipkin with water and salt, and let them boil a little, then take them out of the water, and put them in a dish with some excellent sallet oyl; when the oyl boils put in three or four slic't onions, and fry them, put the snails to them, and stew them well together, then put the oyl snails and onions all together in a pipkin of a fit size for them, and put as much warm water to them as will make a pottage, with some salt, and so let them stew three or four hours, then mince tyme, parsley, pennyroyal, and the like herbs; when they are minced, beat them to green sauce in a mortar, put in some crumbs of bread soakt with that broth or pottage, some saffron and beaten cloves; put all in to the snails, and give them a warm or 2, and when you serve them up, squeeze in the juyce of a lemon, put in a little vinegar, and a clove of garlick amongst the herbs, and beat them in it; serve them up in a dish with sippets in the bottom of it.

This pottage is very nourishing, and excellent good against a Consumption.

To bake Snails.

Being boil'd and scowred, season them with nutmeg, pepper, and salt, put them into a pie with some marrow, large mace, a raw chicken cut in pieces, some little bits of lard and bacon, the bones out, sweet herbs chopped, slic't lemon, or orange and butter; being full, close it up and bake it, and liquor it with butter and white-wine.

To bake Frogs.

Being flayed, take the hind legs, cut off the feet, and season them with nutmeg, pepper, and salt, put them in a pye with some sweet herbs chopped small, large mace, slic't lemon, gooseberries, grapes, or barberries, pieces of skirrets, artichocks, potatoes, or parsnips, and marrow; close it up and bake it; being baked, liquor it with butter, and juyce of orange, or grape-verjuyce.

* * * * * * * * *

SECTION XX.

To make all manner of Pottages for Fish-Days.

French Barley Pottage.

Cleanse the barley from dust, and put it in boiling milk, being boil'd down, put in large mace, cream, sugar, and a little salt, boil it pretty thick, then serve it in a dish, scrape sugar on it, and trim the dish sides.

Otherways.

Boil it in fair water, scum it, and being almost boil'd, put to it some saffron, or disolved yolks of eggs.

To make Gruel Pottage the best way for service.

Pick your oatmeal, and boil it whole on a stewing fire; being tender boil'd, strain it through a strainer, then put it into a clean pipkin with fair boiling water, make it pretty thick of the strained oatmeal, and put to it some picked raisins of the sun well washed, some large mace, salt, and a little bundle of sweet herbs, with a little rose-water and saffron; set it a stewing on a fire of charcoal, boil it with sugar till the fruit be well allom'd, then put to it butter and the yolks of three or four eggs strained.

Otherways.

Good herbs and oatmel chopped, put them into boiling liquor in a pipkin, pot, or skillet, with some salt, and being boil'd put to it butter.

Otherways.

With a bundle of sweet herbs and oatmeal chopped, some onions and salt, seasoned as before with butter.

To make Furmety.

Take wheat and wet it, then beat it in a sack with a wash beetle, being finely hulled and cleansed from the dust and hulls, boil it over night, and let it soak on a soft fire all night; then next morning take as much as will serve the turn, put it in a pipkin, pan, or skillet, and put it a boiling in cream or milk, with mace, salt, whole cinamon, and saffron, or yolks of eggs, boil it thick and serve it in a clean scowred dish, scrape on sugar, and trim the dish.

To make Rice Pottage.

Pick the rice and dust it clean, then wash it, and boil it in water or milk; being boil'd down, put to it some cream, large mace, whole cinamon, salt, and sugar; boil it on a soft stewing fire, and serve it in a fair deep dish, or a standing silver piece.

Otherways.

Boil'd rice strained with almond milk, and seasoned as the former.

Milk Pottage.

Boil whole oatmel, being cleanly picked, boil it in a pipkin or pot, but first let the water boil; being well boil'd and tender, put in milk or cream, with salt, and fresh butter, &c.

Ellicksander Pottage.

Chop ellicksanders and oatmeal together, being picked and washed, then set on a pipkin with fair water, and when it boils, put in your herbs, oatmeal, and salt, boil it on a soft fire, and make it not too thick, being almost boil'd put in some butter.

Pease Pottage.

Take green pease being shelled and cleansed, put them in a pipkin of fair boiling water; when they be boil'd and tender, take and strain some of them, and thicken the rest, put to them a bundle of sweet herbs, or sweet herbs chopped, salt, and butter; being through boil'd dish them, and serve them in a deep clean dish with salt and sippets about them.

Otherways.

Put them into a pipkin or skillet of boiling milk or cream, put to them two or three sprigs of mint, and salt; being fine and tender boil'd, thick them with a little milk and flour.

Dry or old Pease Pottage.

Take the choicest pease, (that some call seed way pease) commonly they be a little worm eaten, (those are the best boiling pease) pick and wash them, and put them in boiling liquor in a pot or pipkin; being tender boil'd take out some of them, strain them, and set them by for your use; then season the rest with salt, a bundle of mint and butter, let them stew leisurely, and put to them some pepper.

Strained Pease Pottage.

Take the former strained pease-pottage, put to them salt, large mace, a bundle of sweet herbs, and some pickled capers; stew them well together, then serve them in a deep dish clean scowred, with thin slices of bread in the bottom, and graced manchet to garnish it.

An excellent stewed Broth for Fish-Day.

Set a boiling some fair water in a pipkin, then strain some oatmeal and put to it, with large mace, whole cinamon, salt, a bundle of sweet herbs, some strained and whole prunes, and some raisins of the sun; being well stewed on a soft fire, and pretty thick, put in some claret-wine and sugar, serve it in a clear scowred deep dish or standing piece, and scrape on sugar.

Onion Pottage.

Fry good store of slic't onions, then have a pipkin of boiling liquor over the fire, when the liquor boils put in the fryed onions, butter and all, with pepper and salt; being well stewed together, serve it on sops of French bread or pine-molet.

Almond Pottage.

Take a pound of almond-paste, and strain it with some new milk; then have a pottle of cream boiling in a pipkin or skillet, put in the milk; and almonds with some mace, salt, and sugar; serve it in a clean dish on sippets of French bread, and scrape on sugar.

Otherways.

Strain them with fair water, and boil them with mace, salt, and sugar, (or none) add two or three yolks of eggs dissolved, or saffron; and serve it as before.

Almond Caudle.

Strain half a pound of almonds being blanched and stamped, strain them with a pint of good ale, then boil it with slices of fine manchet, large mace, and sugar; being almost boil'd put in three or four spoonfuls of sack.

Oatmeal Caudle.

Boil ale, scum it, and put in strained oatmeal, mace, sugar, and diced bread, boil it well, and put in two or three spoonfuls of sack, white-wine or claret.

Egg Caudle.

Boil ale or beer, scum it, and put to it two or three blades of large mace, some sliced manchet and sugar; then dissolve four or five yolks of eggs with some sack, claret or white-wine, and put it into the rest with a little grated nutmeg; give it a warm, and serve it.

Sugar, or Honey Sops.

Boil beer or ale, scum it, and put to it slices of fine manchet, large mace, sugar, or honey; sometimes currans, and boil all well together.

To make an Alebury.

Boil beer or ale, scum it, and put in some mace, and a bottom of a manchet, boil it well, then put in some sugar.

Buttered Beer.

Take beer or ale and boil it, then scum it, and put to it some liquorish and anniseeds, boil them well together; then have in a clean flaggon or quart pot some yolks of eggs well beaten with some of the foresaid beer, and some good butter; strain your butter'd beer, put it in the flaggon, and brew it with the butter and eggs.

Buttered Beer or Ale otherways.

Boil beer or ale and scum it, then have six eggs, whites and all, and beat them in a flaggon or quart pot with the shells, some butter, sugar, and nutmeg, put them together, and being well brewed, drink it when you go to bed.

Otherways.

Take three pints of beer or ale, put five yolks of eggs to it, strain them together, and set it in a pewter pot to the fire, put to it half a pound of sugar, a penniworth of beaten nutmeg, as much beaten cloves, half an ounce of beaten ginger, and bread it.

Panado's.

Boil fair water in a skillet, put to it grated bread or cakes, good store of currans, mace and whole cinamon: being almost boil'd and indifferent thick, put in some sack or white wine, sugar, some strained yolks of eggs.

Otherways with slic't bread, water, currans, and mace, and being well boil'd, put to it some sugar, white-wine, and butter.

To make a Compound Posset of Sack, Claret, White-Wine, Ale, Beer, or Juyce of Oranges, &c.

Take twenty yolks of eggs with a little cream, strain them, and set them by; then have a clean scowred skillet, and put into it a pottle of good sweet cream, and a good quantity of whole cinamon, set it a boiling on a soft charcoal fire, and stir it continually; the cream having a good taste of the cinamon, put in the strained eggs and cream into your skillet, stir them together, and give them a warm, then have some sack in a deep bason or posset-pot, good store of fine sugar, and some sliced nutmeg; the sack and sugar being warm, take out the cinamon, and pour your eggs and cream very high in to the bason, that it may spatter in it, then strow on loaf sugar.

To make a Posset simple.

Boil your milk in a clean scowred skillet, and when it boils take it off, and warm in the pot, bowl, or bason some sack, claret, beer, ale, or juyce of orange; pour it into the drink, but let not your milk be too hot, for it will make the curd hard, then sugar it.

Otherways.

Beat a good quantity of sorrel, and strain it with any of the foresaid liquors, or simply of it self, then boil some milk in a clean scowred skillet, being boil'd, take it off and let it cool, then put it to your drink, but not too hot, for it will make the curd tuff.

Possets of Herbs otherways.

Take a fair scowred skillet, put in some milk into it, and some rosemary, the rosemary being well boil'd in it, take it out and have some ale or beer in a pot, put to it the milk and sugar, (or none.)

Thus of tyme, carduus, cammomile, mint, or marigold flowers.

To make French Puffs.

Take spinage, tyme, parsley, endive, savory and marjoram, chop or mince them small; then have twenty eggs beaten with the herbs, that the eggs may be green, some nutmeg, ginger, cinamon, and salt; then cut a lemon in slices, and dip it in batter, fry it, and put a spoonful on every slice of lemon, fry it finely in clarified butter, and being fryed, strow on sack, or claret, and sugar.

Soops or butter'd Meats of Spinage.

Take fine young spinage, pick and wash it clean; then have a skillet or pan of fair liquor on the fire, and when it boils, put in the spinage, give it a warm or two, and take it out into a cullender, let it drain, then mince it small, and put it in a pipkin with some slic't dates, butter, white-wine, beaten cinamon, salt, sugar, and some boil'd currans; stew them well together, and dish them on sippets finely carved, and about it hard eggs in halves or quarters, not too hard boil'd, and scrape on sugar.

Soops of Carrots.

Being boil'd, cleanse, stamp, and season them in all points as before; thus also potatoes, skirrets, parsnips, turnips, Virginia artichocks, onions, or beets, or fry any of the foresaid roots being boil'd and cleansed, or peeled, and floured, and serve them with beaten butter and sugar.

Soops of Artichocks, Potatoes, Skirrets, or Parsnips.

Being boil'd and cleansed, put to them yolks of hard eggs, dates, mace, cinamon, butter, sugar, white-wine, salt, slic't lemon, grapes gooseberries, or barberries; stew them together whole, and being finely stewed, serve them on carved sippets in a clean scowred dish, and run it over with beaten butter and scraped sugar.

To butter Onions.

Being peeled, put them into boiling liquor, and when they are boil'd, drain them in a cullender, and butter them whole with some boil'd currans, butter, sugar, and beaten cinamon, serve them on fine sippets, scrape on sugar, and run them over with beaten butter.

Otherways.

Take apples and onions, mince the onions and slice the apples, put them in a pot, but more apples, than onions, and bake them with houshold bread, close up the pot with paste or paper; when you use them, butter them with butter, sugar, and boil'd currans, serve them on sippets, and scrape on sugar and cinamon.

Buttered Sparagus.

Take two hundred of sparagus, scrape the roots clean and wash them, then take the heads of an hundred and lay them even, bind them hard up into a bundle, and so likewise of the other hundred; then have a large skillet of fair water, when it boils put them in, and boil them up quick with some salt; being boil'd drain them, and serve them with beaten butter and salt about the dish, or butter and vinegar.

Buttered Colliflowers.

Have a skillet of fair water, and when it boils put in the whole tops of the colliflowers, the root being cut away, put some salt to it; and being fine and tender boiled dish it whole in a dish, with carved sippets round about it, and serve it with beaten butter and water, or juyce of orange and lemon.

Otherways.

Put them into boiling milk, boil them tender, and put to them a little mace and salt; being finely boil'd, serve them on carved sippets, the yolk of an egg or two, some boil'd raisins of the sun, beaten butter, and sugar.

To butter Quinces.

Roast or boil them, then strain them with sugar and cinamon, put some butter to them, warm them together, and serve them on fine carved sippets.

To butter Rice.

Pick the rice and sift it, and when the liquor boils, put it in and scum it, boil it not too much, then drain it, butter it, and serve it on fine carved sippets, and scraping sugar only, or sugar and cinamon.

Butter wheat, and French barley, as you do rice, but hull your wheat and barley, wet the wheat and beat it in a sack with a wash-beetle, fan it, and being clean hulled, boil it all night on a soft fire very tender.

To butter Gourds, Pumpions, Cucumbers or Muskmelons.

Cut them into pieces, and pare and cleanse them; then have a boiling pan of water, and when it boils put in the pumpions, &c. with some salt, being boil'd, drain them well from the water, butter them, and serve them on sippets with pepper.

Otherways.

Bake them in an oven, and take out the seed at the top, fill them with onions, slic't apples, butter, and salt, butter them, and serve them on sippets.

Otherways.

Fry them in slices, being cleans'd & peel'd, either floured or in batter; being fried, serve them with beaten butter, and vinegar, or beaten butter and juyce of orange, or butter beaten with a little water, and served in a clean dish with fryed parsley, elliksanders, apples, slic't onions fryed, or sweet herbs.

To make buttered Loaves.

Season a pottle of flour with cloves, mace, and pepper, half a pound of sweet butter melted, and half a pint of ale-yeast or barm mix't with warm milk from the cow and three or four eggs to temper all together, make it as soft as manchet paste, and make it up into little manchets as big as an egg, cut and prick them, and put them on a paper, bake them like manchet, with the oven open, they will ask an hours baking; being baked melt in a great dish a pound of sweet butter, and put rose-water in it, draw your loaves, and pare away the crust then slit them in three toasts, and put them in melted butter, turn them over and over in the butter, then take a warm dish, and put in the bottom pieces, and strow on sugar in a good thickness, then put in the middle pieces, and sugar them likewise, then set on the tops and scrape on sugar, and serve five or six in a dish. If you be not ready to send them in, set them in the oven again, and cover them with a paper to keep them from drying.

To boil French Beans or Lupins.

First take away the tops of the cods and the strings, then have a pan or skillet of fair water boiling on the fire, when it boils put them in with some salt, and boil them up quick; being boil'd serve them with beaten butter in a fair scowred dish, and salt about it.

To boil Garden Beans.

Being shelled and cleansed, put them into boiling liquor with some salt, boil them up quick, and being boiled drain away the liquor and butter them, dish them in a dish like a cross, and serve them with pepper and salt on the dish side.

Thus also green pease, haslers, broom-buds, or any kind of pulse.

* * * * * * * * *

SECTION XXI.

The exactest Ways for the Dressing of Eggs.

To make Omlets divers Ways.

The First Way.

Break six, eight, or ten eggs more or less, beat them together in a dish, and put salt to them; then put some butter a melting in a frying pan, and fry it more or less, according to your discretion, only on one side or bottom.

You may sometimes make it green with juyce of spinage and sorrel beat with the eggs, or serve it with green sauce, a little vinegar and sugar boil'd together, and served up on a dish with the Omlet.

The Second Way.

Take twelve eggs, and put to them some grated white bread finely searsed, parsley minced very small, some sugar beaten fine, and fry it well on both sides.

The Third Way.

Fry toasts of manchet, and put the eggs to them being beaten and seasoned with salt, and some fryed; pour the butter and fryed parsley over all.

The Fourth Way.

Take three or four pippins, cut them in round slices, and fry them with a quarter of a pound of butter, when the apples are fryed, pour on them six or seven eggs beaten with a little salt, and being finely fryed, dish it on a plate-dish, or dish, and strow on sugar.

The Fifth Way.

Mix with the eggs pine-kernels, currans, and pieces of preserved lemons, being fried, roul it up like a pudding, and sprinkle it with rose-water, cinamon water, and strow on fine sugar.

The Sixth Way.

Beat the eggs, and put to them a little cream, a little grated bread, a little preserved lemon-peel minced or grated very small, and use it as the former.

The Seventh Way.

Take a quarter of a pound of interlarded bacon, take it from the rinde, cut it into dice-work, fry it, and being fried, put in some seven or eight beaten eggs with some salt, fry them, and serve them with some grape-verjuyce.

The Eighth Way.

With minced bacon among the eggs fried and beaten together, or with thin slices of interlarded bacon, and fryed slices of bread.

The Ninth way.

Made with eggs and a little cream.

The Tenth Way.

Mince herbs small, as lettice, bugloss, or borrage, sorrel, and mallows, put currans to them, salt, and nutmeg, beat all these amongst the herbs, and fry them with sweet butter, and serve it with cinamon and sugar, or fried parsley only; put the eggs to it in the pan.

The Eleventh Way.

Mince some parsley very small being short and fine picked, beat it amongst the eggs, and fry it. Or fry the parsley being grosly cut, beat the eggs, and pour it on.

The Twelfth Way.

Mince leeks very small, beat them with the eggs and some salt, and fry them.

The Thirteenth Way.

Take endive that is very white, cut it grosly, fry it with nutmeg, and put the eggs to it, or boil it being fried, and serve it with sugar.

The Fourteenth Way.

Slice cheese very thin, beat it with the eggs, and a little salt, then melt some butter in the pan, and fry it.

The Fifteenth Way.

Take six or eight eggs, beat them with salt, and make a stuffing, with some pine kernels, currans, sweet herbs, some minced fresh fish, or some of the milts of carps that have been fried or boiled in good liquor, and some mushrooms half boiled and sliced; mingle all together with some yolks or whites of eggs raw, and fill up great cucumbers therewith being cored, fill them up with the foresaid farsing, pare them, and bake them in a dish, or stew them between two deep basons or deep dishes; put some butter to them, some strong broth of fish, or fair water, some verjuyce or vinegar, and some grated nutmeg, and serve them on a dish with sippets.

The Sixteenth Way, according to the Turkish Mode.

Take the flesh of a hinder part of a hare, or any other venison and mince it small with a little fat bacon, some pistaches or pine-apple kernels, almonds, Spanish or hazle nuts peeled, Spanish chesnuts or French chesnuts roasted and peeled, or some crusts of bread cut in slices, and rosted like unto chesnuts; season this minced stuff with salt, spices, and some sweet herbs; if the flesh be raw, add thereunto butter and marrow, or good sweet suet minced small and melted in a skillet, pour it into the seasoned meat that is minced, and fry it, then melt some butter in a skillet or pan, and make an omlet thereof; when it is half fried, put to the minced meat, and take the omlet out of the frying-pan with a skimmer, break it not, and put it in a dish that the minced meat may appear uppermost, put some gravy on the minced meat, and some grated nutmeg, stick some sippets of fryed manchet on it, and slices of lemon. Roast meat is the best for this purpose.

The Seventeenth Way.

Take the kidneys of a loin of veal after it hath been well roasted, mince it together with its fat, and season it with salt, spices, and some time, or other sweet herbs, add thereunto some fried bread, some boil'd mushrooms or some pistaches, make an omlet, and being half fried, put the minced meat on it.

Fry them well together, and serve it up with some grated nutmeg and sugar.

The Eighteenth Way.

Take a carp or some other fish, bone it very well, and add to it some milts of carps, season them with pepper and salt, or with other spices; add some mushrooms, and mince them all together, put to them some apple-kernels, some currans, and preserved lemons in pieces shred very small: fry them in a frying-pan or tart-pan, with some butter, and being fryed make an omlet. Being half fried, put the fried fish on it, and dish them on a plate, rowl it round, cut it at both ends, and spread them abroad, grate some sugar on it, and sprinkle on rose-water.

The Nineteenth Way.

Mince all kind of sweet herbs, and the yolks of hard eggs together, some currans, and some mushrooms half boil'd, being all minced cover them over, fry them as the former, and strow sugar and cinamon on it.

The Twentieth Way.

Take young and tender sparagus, break or cut them in small pieces, and half fry them brown in butter, put into them eggs beaten with salt, and thus make your omlet.

Or boil them in water and salt, then fry them in sweet butter, put the eggs to them, and make an omlet, dish it, and put a drop or two of vinegar, or verjuyce on it.

Sometimes take mushrooms, being stewed make an omlet, and sprinkle it with the broth of the mushrooms, and grated nutmeg.

The one and Twentieth Way.

Slice some apples and onions, fry them, but not too much, and beat some six or eight eggs with some salt, put them to the apples and onions, and make an omlet, being fried, make sauce with vinegar or grape-verjuyce, butter, sugar, and mustard.

To dress hard Eggs divers ways.

The First Way.

Put some butter into a dish, with some vinegar or verjuyce, and salt; the butter being melted, put in two or three yolks of hard eggs, dissolve them on the butter and verjuice for the sauce; then have hard eggs, part them in halves or quarters, lay them in the sauce, and grate some nutmeg over them, or the crust of white-bread.

The Second Way.

Fry some parsley, some minced leeks, and young onions, when you have fried them pour them into a dish, season them with salt and pepper, and put to them hard eggs cut in halves, put some mustard to them, and dish the eggs, mix the sauce well together, and pour it hot on the eggs.

The Third Way.

The eggs being boil'd hard, cut them in two, or fry them in butter with flour and milk or wine; being fried, put them in a dish, put to them salt, vinegar, and juyce of lemon, make a sweet sauce for it with some sugar, juyce of lemon, and beaten cinamon.

The Fourth Way.

Cut hard eggs in twain, and season them with a white sauce made in a frying-pan with the yolks of raw eggs; verjuyce and white-wine dissolved together, and some salt, a few spices, and some sweet herbs, and pour this sauce over the eggs.

The Fifth Way in the Portugal Fashion.

Fry some parsley small minced, some onions or leeks in fresh butter, being half fried, put into them hard eggs cut into rounds, a handful of mushrooms well picked, washed and slic't, and salt, fry all together, and being almost fried, put some vinegar to them, dish them, and grate nutmeg on them, sippet them, and on the sippets slic't lemons.

The Sixth Way.

Take sweet herbs, as purslain, lettice, borrage, sorrel, parsley, chervil & tyme, being well picked and washed mince them very small, and season them with cloves, pepper, salt, minced mushrooms, and some grated cheese, put to them some grated nutmeg, crusts of manchet, some currans, pine-kernels, and yolks of hard eggs in quarters, mingle all together, fill the whites, and stew them in a dish, strow over the stuff being fryed with some butter, pour the fried farce over the whites being dished, and grate some nutmeg, and crusts of manchet.

Or fry sorrel, and put it over the eggs.

To butter a Dish of Eggs.

Take twenty eggs more or less, whites and yolks as you please, break them into a silver dish, with some salt, and set them on a quick charcoal fire, stir them with a silver spoon, and being finely buttered put to them the juyce of three or four oranges, sugar, grated nutmeg, and sometimes beaten cinamon, being thus drest, strain them at the first, or afterward being buttered.

To make a Bisk of Eggs.

Take a good big dish, lay a lay of slices of cheese between two lays of toasted cheat bread, put on them some clear mutton broth, green or dry pease broth, or any other clear pottage that is seasoned with butter and salt, cast on some chopped parsley grosly minced, and upon that some poached eggs.

Or dress this dish whole or in pieces, lay between some carps, milts fried, boil'd, or stewed, as you do oysters, stewed and fried gudgeons, smelts, or oysters, some fried and stewed capers, mushrooms, and such like junkets.

Sometimes you may use currans, boil'd or stewed prunes, and put to the foresaid mixture, with some whole cloves, nutmegs, mace, ginger, some white-wine, verjuyce, or green sauce, some grated nutmeg over all, and some carved lemon.

Eggs in Moon shine.

Break them in a dish upon some butter and oyl melted or cold, strow on them a little salt, and set them on a chafing dish of coals make not the yolks too hard, and in the doing cover them, and make a sauce for them of an onion cut into round slices, and fried in sweet oyl or butter, then put to them verjuyce, grated nutmeg, a little salt, and so serve them.

Eggs in Moon shine otherways.

Take the best oyl you can get, and set it over the fire on a silver dish, being very hot, break in the eggs, and before the yolks of the eggs do become very hard, take them up and dish them in a clean dish; then make the sauce of fryed onions in round slices, fryed in oyl or sweet butter, salt, and some grated nutmeg.

Otherways.

Make a sirrup of rose-water, sugar, sack, or white-wine, make it in a dish and break the yolks of the eggs as whole as you can, put them in the boiling sirrup with some ambergriece, turn them and keep them one from the other, make them hard, and serve them in a little dish with sugar and cinamon.

Otherways.

Take a quarter of a pound of good fresh butter, balm it on the bottom of a fine clean dish, then break some eight or ten eggs upon it, sprinkle them with a little salt, and set them on a soft fire till the whites and yolks be pretty clear and stiff, but not too hard, serve them hot, and put on them the juyce of oranges and lemons.

Or before you break them put to the butter sprigs of rosemary, juyce of orange, and sugar; being baked on the embers, serve them with sugar and beaten cinamon, and in place of orange, verjuyce.

Eggs otherways.

Fry them whole in clarified butter with sprigs of rosemary under, fry them not too hard, and serve them with fried parsley on them, vinegar, butter, and pepper.

To dress Eggs in the Spanish Fashion, called, wivos me quidos.

Take twenty eggs fresh and new and strain them with a quarter of a pint of sack, claret, or white-wine, a quarter of sugar, some grated nutmeg, and salt; beat them together with the juyce of an orange, and put to them a little musk (or none) set them over the fire, and stir them continually till they be a little thick, (but not too much) serve them with scraping sugar being put in a clean warm dish, on fine toasts of manchet soaked in juyce of orange and sugar, or in claret, sugar, or white-wine, and shake the eggs with orange, comfits, or muskedines red and white.

To dress Eggs in the Portugal Fashion.

Strain the yolks of twenty eggs, and beat them very well in a dish, put to them some musk and rose-water made of fine sugar, boil'd thick in a clean skillet, put in the eggs, and stew them on a soft fire; being finely stewed, dish them on a French plate in a clean dish, scrape on sugar, and trim the dish with your finger.

Otherways.

Take twenty yolks of eggs, or as many whites, put them severally into two dishes, take out the cocks tread, and beat them severally the space of an hour; then have a sirrup made in two several skillets, with half a pound a piece of double refined sugar, and a little musk and ambergriece bound up close in a fine rag, set them a stewing on a soft fire till they be enough on both sides, then dish them on a silver plate, and shake them with preserved pistaches, muskedines white and red, and green citron slic't.

Put into the whites the juyce of spinage to make them green.

To dress Eggs called in French A-la-Hugenotte, or, the Protestant-way.

Break twenty eggs, beat them together, and put to them the pure gravy of a leg of mutton or the gravy of roast beef, stir and beat them well together over a chafing-dish of coals with a little salt, add to them also juyce of orange and lemon, or grape verjuyce; then put in some mushrooms well boil'd and seasoned. Observe as soon as your eggs are well mixed with the gravy and the other ingredients, then take them off from the fire, keeping them covered a while, then serve them with some grated nutmeg over them.

Sometimes to make them the more pleasing and toothsome, strow some powdered ambergriece, and fine loaf sugar scraped into them, and so serve them.

To dress Eggs in Fashion of a Tansie.

Take twenty yolks of eggs, and strain them on flesh days with about half a pint of gravy, on fish days with cream and milk, and salt, and four mackerooms small grated, as much bisket, some rose-water, a little sack or claret, and a quarter of a pound of sugar, put these things to them with a piece of butter as big as a walnut, and set them on a chafing-dish with some preserved citron or lemon grated, or cut into small pieces or little bits and some pounded pistaches; being well buttered dish it on a plate, and brown it with a hot fire-shovel, strow on fine sugar, and stick it with preserved lemon-peel in thin slices.

Eggs and almonds.

Take twenty eggs and strain them with half a pound of almond-paste, and almost half a pint of sack, sugar, nutmeg, and rose-water, set them on the fire, and when they be enough, dish them on a hot dish without toast, stick them with blanched and slic't almond, and wafers, scrape on fine sugar, and trim the dish with your finger.

To broil Eggs.

Take an oven peel, heat it red hot, and blow off the dust, break the eggs on it, and put them into a hot oven, or brown them on the top with a red hot fire shovel; being finely broil'd, put them into a clean dish, with some gravy, a little grated nutmeg, and elder vinegar; or pepper, vinegar, juyce of orange, and grated nutmeg on them.

To dress poached Eggs.

Take a dozen of new laid eggs, and the meat of 4 or five partridges or any roast poultrey, mince it as small as you can, and season it with a few beaten cloves, mace, and nutmeg, put them into a silver dish with a ladle full or 2 of pure mutton gravy, and 2 or three anchoves dissolved, then set it a stewing on a chafing dish of coals; being half stewed, as it boils put in the eggs one by one, and as you break them, put by most of the whites, and with one end of your egg shell put in the yolks round in order amongst the meat, let them stew till the eggs be enough, then put in a little grated nutmeg, and the juice of a couple of oranges, put not in the seeds, wipe the dish, and garnish it with four or five whole onions boiled and broil'd.

Otherways.

The eggs being poached, put them into a dish, strow salt on them, and grate on cheese which will give them a good relish.

Otherways.

Being poached and dished, strow on them a little salt, scrape on sugar, and sprinkle them with rose-water, verjuyce, juyce of lemon, or orange, a little cinamon water, or fine beaten cinamon.

Otherways to poach Eggs.

Take as many as you please, break them into a dish and put to them some sweet butter, being melted, some salt, sugar, and a little grated nutmeg, give them a cullet in the dish, &c.

Otherways.

Poach them, and put green sauce to them, let them stand a while upon the fire, then season them with salt, and a little grated nutmeg.

Or make a sauce with beaten butter, and juyce of grapes mixt with ipocras, pour it on the eggs, and scrape on sugar.

Otherways.

Poach them either in water, milk, wine, sack, or clear verjuyce, and serve them with vinegar in saucers.

Or make broth for them, and serve them on fine carved sippets, make the broth with washed currans, large mace, fair water, butter, white wine, and sugar, vinegar, juyce of orange, and whole cinamon; being dished run them over with beaten butter, the slices of an orange, and fine scraped sugar.

Or make sauce with beaten almonds, strained with verjuyce, sugar beaten, butter, and large mace, boiled and dished as the former.

Or almond milk and sugar.

A grand farc't Dish of Eggs.

Take twenty hard eggs, being blanched, part them in halves long ways, take out the yolks and save the whites, mince the yolks, or stamp them amongst some march pane paste, a few sweet herbs chopt small, & mingled amongst sugar, cinamon, and some currans well washed, fill again the whites with this farcing, and set them by.

Then have candied oranges or lemons, filled with march-pane paste, and sugar, and set them by also.

Then have the tops of boil'd sparagus, mix them with a batter made of flour, salt, and fair water, & set them by.

Next boil'd chesnuts and pistaches, and set them by.

Then have skirrets boil'd, peeled, and laid in batter.

Then have prawns boil'd and picked, and set by in batter also, oysters parboil'd and cockles, eels cut in pieces being flayed, and yolks of hard eggs.

Next have green quodling stuff, mixt with bisket bread and eggs, fry them in little cakes, and set them by also.

Then have artichocks and potatoes ready to fry in batter, being boil'd and cleansed also.

Then have balls of parmisan, as big as a walnut, made up and dipped in batter, and some balls of almond paste.

These aforesaid being finely fryed in clarified butter, and muskefied, mix them in a great charger one amongst another, and make a sauce of strained grape verjuyce, or white-wine, yolks of eggs, cream, beaten butter, cinamon and sugar, set them in an oven to warm; the sauce being boil'd up, pour it over all, and set it again in the oven, ice it with fine sugar, and so serve it.

Otherways.

Boil ten eggs hard, and part them in halves long ways, take out the yolks, mince them, and put to them some sweet herbs minc'd small, some boil'd currans, salt, sugar, cinamon, the yolks of two or three raw eggs, and some almond paste, (or none) mix all together, and fill again the whites, then lay them in a dish on some butter with the yolks downwards, or in a patty-pan, bake them, and make sauce of verjuyce & sugar, strained with the yolk of an egg and cinamon, give it a walm, and put to it some beaten butter; being dished, serve them with fine carved sippets, slic't orange, and sugar.

To make a great compound Egg, as big as twenty Eggs.

Take twenty eggs, part the whites from the yolks, and strain the whites by them selves, and the yolks by themselves; then have two bladders, boil the yolks in one bladder, fast bound up as round as a ball, being boil'd hard, put it in another bladder, and the whites round about it, bind it up round like the former, and being boil'd it will be a perfect egg. This serves for grand sallets.

Or you may add to these yolks of eggs, musk, and ambergriece, candied pistaches, grated bisket-bread, and sugar, and to the whites, almond-paste, musk, juyce of oranges, and beaten ginger, and serve it with butter, almond milk, sugar, and juyce of oranges.

To butter Eggs upon toasts.

Take twenty eggs, beat them in a dish with some salt and put butter to them; then have two large rouls or fine manchets, cut them into toasts, & toast them against the fire with a pound of fine sweet butter; being finely buttered, lay the toasts in a fair clean scowred dish, put the eggs on the toasts, and garnish the dish with pepper and salt. Otherways, half boil them in the shells, then butter them, and serve them on toasts, or toasts about them.

To these eggs sometimes use musk and ambergriece, and no pepper.

Otherways.

Take twenty eggs, and strain them whites and all with a little salt; then have a skillet with a pound of clarified butter, warm on the fire, then fry a good thick toast of fine manchet as round as the skillet, and an inch thick, the toast being finely fryed, put the eggs on it into the skillet, to fry on the manchet, but not too hard; being finely fried put it on a trencher-plate with the eggs uppermost, and salt about the dish.

An excellent way to butter Eggs.

Take twenty yolks of new laid or fresh eggs, put them into a dish with as many spoonfuls of jelly, or mutton gravy without fat, put to it a quarter of a pound of sugar, 2 ounces of preserved lemon-peel either grated or cut into thin slices or very little bits, with some salt, and four spoonfuls of rose-water, stir them together on the coals, and being butter'd dish them, put some musk on them with some fine sugar; you may as well eat these eggs cold as hot, with a little cinamon-water, or without.

Otherways.

Dress them with claret, white-wine, sack, or juyce of oranges, nutmeg, fine sugar, & a little salt, beat them well together in a fine clean dish, with carved sippets, and candied pistaches stuck in them.

Eggs buttered in the Polonian fashion.

Take twelve eggs, and beat them in a dish, then have steeped bread in gravy or broth, beat them together in a mortar, with some salt, and put it to the eggs, then put a little preserv'd lemon peel into it, either small shred or cut into slices, put some butter into it, butter them as the former, and serve them on fine sippets.

Or with cream, eggs, salt, preserved lemon-peels grated or in slices.

Or grated cheese in buttered eggs and salt.

Otherways.

Boil herbs, as spinage, sage, sweet marjoram, and endive, butter the eggs amongst them with some salt, and grated nutmeg.

Or dress them with sugar, orange juyce, salt, beaten cinamon, and grated nutmeg, strain the eggs with the juyce of oranges, and let the juyce serve instead of butter; being well soaked, put some more juyce over them and sugar.

To make minced Pies of Eggs according to these forms.

Boil them hard, then mince them and mix them with cinamon, raw currans, carraway-seed, sugar, and dates, minced lemon peel, verjuyce, rose-water, butter, and salt; fill your pie or pies, close them, and bake them, being baked, liquor them with white-wine, butter, and sugar, and ice them.

Eggs or Quelque shose.

Break forty eggs, and beat them together with some salt, fry them at four times, half, or but of one side; before you take them out of the pan, make a composition or compound of hard eggs, and sweet herbs minced, some boil'd currans, beaten cinamon, almond-paste, sugar, and juyce of orange, strow all over these omlets, roul them up like a wafer, and so of the rest, put them in a dish with some white-wine, sugar, and juyce of lemon; then warm and ice them in an oven, with beaten butter and fine sugar.

Otherways.

Set on a skillet, either full of milk, wine, water, verjuyce, or sack, make the liquor boil, then have twenty eggs beaten together with salt, and some sweet herbs chopped, run them through a cullender into the boiling liquor, or put them in by spoonfuls or all together; being not too hard boil'd, take them up and dish them with beaten butter, juice of orange, lemon, or grape-verjuyce, and beaten butter.

Blanch Manchet in a frying-Pan.

Take six eggs, a quart of cream, a penny manchet grated, nutmeg grated, two spoonfuls of rose-water, and 2 ounces of sugar, beat it up like a pudding, and fry it as you fry a tansie; being fryed turn it out on a plate, quarter it, and put on the juyce of an orange and sugar.

Quelque shose otherways.

Take ten eggs, and beat them in a dish with a penny manchet grated, a pint of cream, some beaten cloves mace, boil'd currans, some rose-water, salt, and sugar; beat all together, and fry it either in a whole form of a tansie, or by spoonfuls in little cakes, being finely fried, serve them on a plate with juyce of orange and scraping sugar.

Other Fricase or Quelque shose.

Take twenty eggs, and strain them with a quart of cream, some nutmeg, salt, rose-water, and a little sugar, then have sweet butter in a clean frying-pan, and put in some pieces of pippins cut as thick as a half crown piece round the apple being cored; when they are finely fried, put in half the eggs, fry them a little, and then pour on the rest or other half, fry it at two times, stir the last, dish the first on a plate, and put the other on it with juyce of orange and sugar.

Other Fricase of Eggs.

Beat a dozen of eggs with cream, sugar, nutmeg, mace, and rose-water, then have two or three pippins or other good apples, cut in round slices through core and all, put them in a frying-pan, and fry them with sweet butter; when they be enough, take them up and fry half the eggs and cream in other fresh butter, stir it like a tansie, and being enough put it out into a dish, put in the other half of the eggs and cream, lay the apples round the pan, and the other eggs fried before, uppermost; being finely fried, dish it on a plate, and put to it the juyce of an orange and sugar.

* * * * * * * * *

SECTION XXII.

The best Ways for the Dressing of Artichocks.

To stew Artichocks.

The artichocks being boil'd, take out the core, and take off all the leaves, cut the bottoms into quarters splitting them in the middle; then have a flat stewing-pan or dish with manchet toasts in it, lay the artichocks on them, then the marrow of two bones, five or six large maces, half a pound of preserved plumbs, with the sirrup, verjuyce, and sugar; if the sirrup do not make them sweet enough, let all these stew together 2 hours, if you stew them in a dish, serve them up in it, not stirring them, only laying on some preserves which are fresh, as barberries, and such like, sippet it, and serve it up.

Instead of preserved, if you have none, stew ordinary plumbs which will be cheaper, and do nigh as well.

To fry Artichocks.

Boil and sever all from the bottoms, then slice them in the midst, quarter them, dip them in batter, and fry them in butter. For the sauce take verjuyce, butter, and sugar, with the juyce of an orange, lay marrow on them, garnish them with oranges, and serve them up.

To fry young Artichocks otherways.

Take young artichocks or suckets, pare off all the outside as you pare an apple, and boil them tender, then take them up, and split them through the midst, do not take out the core, but lay the split side downward on a dry cloth to drain out the water; then mix a little flour with two or three yolks of eggs, beaten ginger, nutmeg & verjuyce, make it into batter and roul them well in it, then get some clarified butter, make it hot and fry them in it till they be brown. Make sauce with yolks of eggs, verjuyce or white-wine, cinamon, ginger, sugar, and a good piece of butter, keep it stirring upon the fire till it be thick, then dish them on white-bread toasts, put the caudle on them, and serve them up.

* * * * * * * * *

SECTION XXIII.

Shewing the best way of making Diet for the Sick.

To make a Broth for a Sick body.

Take a leg of veal, and set it a boiling in a gallon of fair water, scum it clean, and when you have so done put in three quarters of a pound of currans, half a pound of prunes, a handful of borrage, as much mint, and as much harts-tongue; let them seeth together till all the strength be sodden out of the flesh, then strain it as clean as you can. If you think the party be in any heat, put in violet leaves and succory.

To stew a Cock against a Consumption.

Cut him in six pieces, and wash him clean, then take prunes, currans, dates, raisins, sugar, three or four leaves of gold, cinamon, ginger, nutmeg, and some maiden hair, cut very small; put all these foresaid things into a flaggon with a pint of muskadine, and boil them in a great brass pot of half a bushel; stop the mouth of the flaggon with a piece of paste, and let it boil the space of twelve hours; being well stewed, strain the liquor, and give it to the party to drink cold, two or three spoonfuls in the morning fasting, and it shall help him. This is an approved Medicine.

Otherways.

Take a good fleshy cock, draw him and cut him to pieces, wash away the blood clean, and take away the lights that lie at his back, wash it in white-wine, and no water, then put the pieces in a flaggon, and put to it two or three blades of large mace, a leaf of gold, ambergriece, some dates, and raisins of the Sun; close up the flaggon with a piece of paste, and set it in a pot a boiling six hours; keep the pot filled up continually, with hot water; being boil'd strain it, and when it is cold give of it to the weak party the bigness of a hazelnut.

Stewed Pullets against a Consumption.

Take two pullets being finely cleansed, cut them to pieces, and put them in a narrow mouthed pitcher pot well glazed, stop the mouth of it with a piece of paste and set it a boiling in a good deep brass pot or vessel of water, boil it eight hours, keep it continually boiling, and still filled up with warm water; being well stewed, strain it, and blow off the fat; when you give it to the party, give it warm with the yolk of an egg, dissolved with the juyce of an orange.

To distill a Pig good against a Consumption.

Take a pig, flay it and cast away the guts; then take the liver, lungs, and all the entrails, and wipe all with a clean cloth; then put it into a Still with a pound of dates, the stones taken out, and sliced into thin slices, a pound of sugar, and an ounce of large mace. If the party be hot in the stomach, then take these cool herbs, as violet leaves, strawberry leaves, and half a handful of bugloss, still them with a soft fire as you do roses, and let the party take of it every morning and evening in any drink or broth he pleases.

You may sometimes add raisins and cloves.

To make Broth good against a Consumption.

Take a cock and a knuckle of veal, being well soaked from the blood, boil them in an earthen pipkin of five quarts, with raisins of the sun, a few prunes, succory, lang de-beef roots, fennil roots, parsley, a little anniseed, a pint of white-wine, hyssop, violet leaves, strawberry-leaves, bind all the foresaid roots, and herbs, a little quantity of each in a bundle, boil it leisurely, scum it, and when it is boil'd strain it through a strainer of strong canvas, when you use it, drink it as often as you please blood-warm.

Sometimes in the broth, or of any of the meats aforesaid, use mace, raisins of the sun, a little balm, endive, fennel and parsley roots.

Sometimes sorrel, violet leaves, spinage, endive, succory, sage, a little hyssop, raisins of the sun, prunes, a little saffron, and the yolk of an egg, strained with verjuyce or white-wine.