Boil a Rabbet as before, then slice Onions and a Carrot root, a few
Currans and a Fagot of sweet herbs, and a little Salt, minced Parsley,
Barberries picked, large Mace, Nutmeg and Ginger, put all these into a
Pipkin with the Rabbet, half a Pound of Butter, and a Pint of Claret
Wine, and let them boil together till it be enough, then serve it upon
Sippets.

192. _To boil a wild Duck._

Truss and parboil it, then half rost it, then carve it, and save the
Gravie, then take Onions and Parsley sliced, Ginger and Pepper, put the
Gravie into a Pipkin, with Currans, Mace, Barberries, and a quart of
Claret Wine, and a little Salt, put your Duck with all the forenamed
things into it, and let them boil till it be enough, then put in butter
and sugar, and serve it in upon Sippets.

193. _To boil a tame Duck._

Take your Duck and truss it, and boil it with water and salt, or rather
Mutton broth, when it hath boiled a while, put in some whole Spice, and
when it is boiled enough, take some white wine and butter, and good
store of Onions boiled tender in several waters, with a little of the
Liquor wherein the Duck hath boiled, and a little Salt: put your Duck
into a Dish, and heat these things together and pour over it; and serve
it; garnish the Dish with boiled Onions and Barberries.

194. _To boil Pigeons with Capers and Samphire._

Truss your Pigeons, and put them into a Pipkin with some Mutton broth
and white Wine, a bundle of sweet herbs, when they are boiled, lay them
into a Dish, then take some of the broth with some Capers and Limon
sliced, and some butter, heat these together and pour over them; then
fry thin slices of Bacon, and lay upon them, and some Samphire washed
from the Salt, and some slices of Limon; Garnish your Dish with the same
and serve it in.

195. _To boil Sausages._

Take two pounds of Sausages, and boil them with a quart of Claret Wine
and a bundle of sweet herbs, and whole Cloves and Mace; then put in a
little Butter, when they are enough, serve them in with this Liquor and
some Mustard in Sawcers.

196. _To boil Goose Giblets._

Boil them with water and salt, and a bundle of sweet herbs, Onions and
whole spice, when they are enough, put in Verjuice and Butter, and some
Currans plumped, and serve them upon Sippets.

Thus you may dress Swans Giblets.

197. _To boil Giblets with Roots and good Herbs._

Boil them in a quart of Claret, Ginger and Cloves, and a Faggot of sweet
herbs, Turneps and Carots sliced, with good store of Spinage and a
little salt; when they are enough, serve them upon Sippets.

And add to the Broth some Verjuice and the yolks of Eggs; Garnish your
Dish with Parsley and pickled Barberries.

198. _To smoor a Neck of Mutton._

Cut your Steaks, and put them into a Dish with some Butter, then take a
Faggot of sweet herbs and some gross Pepper and a little Salt, and put
them to them; cover your Dish, and let them stew till they are enough,
turning them sometimes, then put in a little Claret Wine and Anchovies,
and serve them upon Sippets.

199. _To smoor Veal._

Cut thin slices of Veal and hack them over with the back of a Knife,
then lard them with Lard, and Fry them with strong Beer or Ale till they
be enough, then stew them in Claret wine with some whole Spice and
Butter and a little salt.

Garnish your Dish with Sausages fryed; and with Barberries, to serve
them in.

200. _To smoor Steaks of Mutton another way._

Cut part of a Leg of Mutton into steaks, and fry it in White Wine and a
little salt, a bundle of herbs, and a little Limon Pill, then put it
into a Pipkin with some sliced Limon, without the Rind, and some of the
Liquor it was fried in, and Butter and a little Parslie, boil all
together till you see it be enough, then serve it in, and garnish your
Dish with Limon and Barberries.

201. _To smoor Chickens._

Cut them in Joints and fry them with sweet Butter, then take white Wine,
Parsley and Onions chopp'd small, whole Mace and a little gross Pepper,
a little Sugar, Verjuice and Butter, let these and your fried Chicken
boil together, then fry the Leaves of Clary with Eggs, put in a little
Salt to your Chickens, and when they are enough, serve them in this
fried Clary, and garnish your Dish with Barberries.

202. _To fry Museles, or Oysters, or Cockles to serve in with Meat, or
by themselves._

Take any of these and parboil them in their own Liquor, then dry them,
flower them, and fry them, then put them into a Pipkin with Claret wine,
whole Spice and Anchovies, and a little butter, so let them stew
together, and serve them in either with a Duck, or by themselves, as you
like best.

204. [Transcriber's note: so numbered in original] _To dress Calves
feet._

Take Calves feet tenderly boiled, and slit them in the middle, then put
them in a Dish with sweet Butter, Parsley and Onions chopped a little
Thyme, large Mace, Pepper with a little Wine Vinegar, and a little salt,
let all these stew together till they are enough, then lay your Calves
feet in a Dish, and pour the Sauce over them, then strew some raw
Parsley and hard Eggs chopped together over them with slices of Limon
and Barberries.

205. _To hash Neats tongues._

Boil them and blanch them, and slice them thin then take Raisins of the
Sun, large Mace, Dates sliced thin, a few blanched Almonds and Claret
wine with a little salt; boil all these together with some sweet butter,
verjuice and sugar; when they are enough, serve them in and thicken the
Sauce with yolks of Eggs; garnish your Dish with Barberries.

206. _Another way to hash Neats Tongues._

Boil Neats Tongues very tender, peel them and slice them thin, then take
strong meat broth, blanched Chesnuts, a Faggot of sweet herbs, large
Mace, and Endive, a little Pepper and whole Cloves and a little Salt;
boil all these together with some butter till they be enough; garnish
your Dish as before.

207. _To boil Chickens in white-broth._

Take three Chickens and truss them, then take two or three blades of
Mace, as many quartered Dates, four or five Lumps of Marrow, a little
Salt and a little Sugar, the yolks of three hard Eggs, and a quarter of
a Pint of Sack, first boil your Chickins in Mutton broth, and then add
these things to them, and let them boil till they are enough, then lay
your Chickens in a Dish, and strain some Almonds blanched and beaten
into it, serve it upon Sippets of French Bread; garnish your Dish with
hard Eggs and Limons.

208. _To boil Partridges._

Put two or three Partridges into a Pipkin with as much water as will
cover them, then put in three or four blades of Mace, one Nutmeg
quartered, five or six Cloves, a piece of sweet Butter, two or three
Toasts of Manchet toasted brown, soke them in Sack or Muskadine, and
break them, and put them into the Pipkin with the rest, and a little
Salt, when they are enough, lay them in a Dish, and pour this Broth over
them, then garnish your Dish with hard Eggs and sliced Limon, and serve
it in.

209. _To boil a Leg of Mutton._

Take a large Leg of Mutton and stuff it well with Mutton Suet, Salt and
Nutmeg, boil it in water and Salt, but not too much, then put some of
that broth into another Pot, with three or four blades of Mace, some
Currans and Salt, boil them till half be consumed, then put in some
sweet Butter, and some Capers and a Limon cut like Dice with the Rind
on, a little Sack, and the yolks of two hard Eggs minced; then lay your
Mutton into a Dish upon Sippets, and pour this Sauce over it; scrape
Sugar on the sides of your Dish, and lay on slices of Limon and
Barberries.

210. _To stew Trouts._

Put two Trouts into a fair dish with some white Wine, sweet butter, and
a little whole Mace, a little Parsley, Thyme and Savory minced, then put
in an Anchovy and the yolks of hard Eggs; when your Fish is enough,
serve it on Sippets, and pour this over it, and garnish your Dish with
Limon and Barberries, and serve them in: you may add Capers to it if you
please, and you may do other Fish in this manner.

211. _To boil Eels in Broth to serve with them._

Flay and wash your Eels and cut them in pieces about a handful long,
then put them into a pot with so much Water as will cover them, a little
Pepper and Mace, sliced Onions, a little grated bread, and a little
Yest, a good piece of sweet butter, some Parsley, Winter Savory and
Thyme shred small; let them boil softly half an hour, and put in some
Salt, with some Currans; when it is enough, put in Verjuice and more
Butter, and so serve it; Garnish your Dish with Parsley, Limon and
Barberries, put Sippets in your Dish.

212. _To boil a Pike with Oysters._

Take a fair Pike and gut it and wash it, and truss it round with the
tail in the mouth, then take white Wine, Water and Salt, with a bundle
of sweet herbs, and whole Spice, a little Horse-radish; when it boils,
tie up your Pike in a Cloth, and put it in, and let it boil till it
swims, for then it is enough; then take the Rivet of the Pike, and a
Pint of great Oysters with their Liquor, and some Vinegar, large Mace,
gross Pepper, then lay your Pike in a Dish with Sippets, and then heat
these just named things with some Butter and Anchovies, and pour over
it; garnish your Dish as you please.

213. _To make a grand Sallad._

Take a fair broad brimm'd dish, and in the middle of it lay some pickled
Limon Pill, then lay round about it each sort by themselves, Olives,
Capers, Broom Buds, Ash Keys, Purslane pickled, and French Beans
pickled, and little Cucumbers pickled, and Barberries pickled, and
Clove Gilliflowers, Cowslips, Currans, Figs, blanched Almonds and
Raisins, Slices of Limon with Sugar on them, Dates stoned and sliced.

Garnish your Dish brims with Candied Orange, Limon and Citron Pill, and
some Candied Eringo roots.

214. _To rost Pig with a Pudding in his Belly._

Take a fat Pig and truss his head backward loking over his back, then
make such Pudding as you like best, and fill his belly with it, your
Pudding must be stiff, then sew it up, and rost your Pig, when it is
almost enough, wring upon it the Juice of a Limon, and when you are
ready to take it up, wash it over with yolks of Eggs, and before they
can dry, dredge it with grated bread mixed with a little Nutmeg and
Ginger, let your Sauce be Vinegar, Butter and Sugar, and the yolks of
hard Eggs minced.

215. _To rost a Leg of Mutton with Oisters._

Take a large Leg of Mutton and stuff it well with Mutton Sewet, with
Pepper, Nutmeg Salt and Mace, then rost it and stick it with Cloves,
when it is half rosted cut off some of the under side of the fleshy end,
in little thin Bits, then take a Pint of Oisters and the Liquor of them,
a little Mace, sweet Butter and Salt, put all these with the Bits of
Mutton into a Pipkin till half be consumed; then Dish your Mutton and
pour this Sauce over it, strew Salt about the Dish side and serve it in.

216. _To make a Steak-Pie._

Cut a Neck of Mutton in steaks, then season it with Pepper and Salt, lay
your Paste into your Baking Pan, and lay Butter in the bottom, then lay
in your steaks, and a little large Mace, and cover it with Butter, so
close it, and bake it; and against it is baked, have in readiness good
store of boiled Parslie minced fine, and drained from the water, some
white Wine and some Vinegar, sweet Butter and Sugar, cut open your Pie,
and put in this Sauce, and shake it well, and serve it to the Table; it
is not so good cold as hot.

217. _To rost a Haunch or a Shoulder of Venison, or a Chine of Mutton._

Take either of these, and lard it with Lard, and stick it thick with
Rosemary, then roft it with a quick fire, but do not lay it too near;
baste it with sweet butter: then take half a Pint of Claret wine, a
little beaten Cinamon and Ginger, and as much sugar as will sweeten it,
five or six whole Cloves, a little grated bread, and when it is boiled
enough, put in a little Sweet butter, a little Vinegar, and a very
little Salt, when your meat is rosted, serve it in with Sauce, and strew
salt about your Dish.

218. _To rost a Capon with Oysters and Chesnuts._

Take some boiled Chesnuts, and take off their shells, and take as many
parboil'd Oysters, then spit your Capon, and put these into the belly of
it, with some sweet Butter, rost it and bast it with sweet Butter, save
the Gravie, and some of the Chesnuts, and some of the Oysters, then add
to them half a Pint of Claret Wine, and a pice of sweet Butter and a
little Pepper, and a little Salt, stew these altogether till the Capon
be ready, then serve them in with it; Garnish your Dish as you please.

219. _To rost Shoulder or Fillet of Veal with farcing herbs._

Wash your meat and parboil it a little, then take Parsley,
Winter-savory, and Thyme, of each a little minced small, put to them the
yolks of three or four hard eggs minced, Nutmeg, Pepper and Currans and
Salt, add also some Suet minced small; work all these with the yolk of a
raw Egg, and stuff your Meat with it, but save some, and set it under
the meat while it doth rost, when your meat is almost rosted enough, put
to these in the Dish, a quarter of a pint of White Wine Vinegar, and
some Sugar, when your meat is ready, serve it in with this Sauce, and
strew on Salt.

220. _To make boiled Sallads._

Boil some Carots very tender, and scrape them to pieces like the Pulp of
an Apple, season them with Cinamon and Ginger and Sugar, put in Currans,
a little Vinegar, and a piece of sweet Butter, stew these in a Dish, and
when they begin to dry put in more Butter and a little Salt, so serve
them to the Table, thus you may do Lettuce, or Spinage or Beets.

221. _To boil a Shoulder of Veal._

Take a Shoulder of Veal and half boil it in Water and Salt, then slice
off the most part of it, and save the Gravie; then take that sliced
meat, and put it in a Pot with some of the Broth that boiled it, a
little grated Bread, Oister Liquor, Vinegar, Bacon scalded and sliced
thin, a Pound of Sausages out of their skins, and rolled in the yolks of
Eggs, large Mace and Nutmeg, let these stew about one hour, than put in
one Pint of Oisters, some sweet herbs, and a little Salt, stew them
together, then take the bone of Veal and broil it and Dish it, then add
to your Liquor a little Butter, and some minced Limon with the Rind, a
Shelot or two sliced, and pour it over, then lay on it some fryed
Oysters; Garnish your Dish with Barberries and sliced Limon, and serve
it in.

222. _To boil a Neck of Mutton._

Boil it in water and salt, then make sauce for it with Samphire and a
little of the Broth, Verjuice, large Mace, Pepper and Onion, the yolks
of hard Eggs minced, some sweet herbs and a little salt, let these boil
together half an hour or more:

Then beat it up with Butter and Limon; then dish your Meat upon Sippets,
and pour it on; garnish your Dish with the hard Whites of Eggs and
Parsley minced together, with sliced Limon, so serve it; thus you may
dress a Leg or a Brest of Mutton if you please.

223. _To stew a Loin of Mutton._

Cut your meat in Steaks, and put it into so much water as will cover it,
when it is scummed, put to three or four Onions sliced, with some
Turneps, whole Cloves, and sliced Ginger, when it is half stewed, put
in sliced Bacon and some sweet herbs minced small, some Vinegar and
Salt, when it is ready, put in some Capers, then dish your Meat upon
Sippets and serve it in, and garnish your Dish with Barberries and
Limon.

224. _To boil a Haunch of Venison._

Boil it in water and salt, with some Coleflowers and some whole spice;
then take some of the Broth, a little Mace, and a Cows Udder boiled
tender and sliced thin, a little Horse-radish root searced, and a few
sweet herbs; boil all these together, and put in a little Salt, when
your Venison is ready, dish it, and lay your Cows Udder and the
Coleflowers over it, then beat up your Sauce, and pour over it; then
garnish your Dish with Limon and Parsley and Barberries, and so serve
it; this Sauce is also good with a powdered Goose boiled, but first
larded.

225. _To make white Broth with Meat or without._

Take a little Mutton broth, and as much of Sack, and boil it with whole
Spice, sweet herbs, Dates sliced, Currans and a little Salt, when it is
enough, or very near, strain in some blanched Almonds, then thicken it
with the yolks of Eggs beaten, and sweeten it with Sugar, and so serve
it in with thin slices of white Bread:

Garnish with stewed Prunes, and some plumped Raisins.

This may be served in also with any meat proper for to be served with
white Broth.

226. _To make good stewed Broth._

Take a hinder Leg of Beef and a pair of Marrow Bones, boil them in a
great Pot with water and a little Salt, when it boiles, and is skimmed,
put in some whole Spice, and some Raisins and Currans, then put in some
Manchet sliced thin, and soaked in some of the Broth, when it is almost
enough, put in some stewed Prunes, then Dish your Meat, and put into
your Broth a little Saffron or red Saunders, some white Wine and Sugar,
so pour it over your Meat, and serve it in; Garnish your Dish with
Prunes, Raisins and fine Sugar.

227. _To stew Artichokes._

Take the bottoms of Artichokes tenderly boiled, and cut them in
Quarters, stew them with white Wine, whole Spice and Marrow, with a
little Salt:

When they are enough, put in Sack and Sugar, and green Plumbs preserved,
so serve them; garnish the Dish with Preserves.

228. _To stew Pippins._

Take a pound of Pippins, pare them and core them, and cut them in
quarters.

Then take a pint of water and a pound of fine Sugar, and make a Syrup,
and scum it, then put in your Pippins and boil them up quick, and put in
a little Orange or Limon Pill very thin; when they are very clear, and
their Syrup almost wasted, put in the juice of Orange and Limon, and
some Butter; so serve them in upon Sippets, and strew fine Sugar about
the Dish sides.

229. _To make a Sallad with fresh Salmon._

Your Salmon being boiled and souced, mince some of it small with Apples
and Onyons, put thereto Oyl, Vinegar, and Pepper; so serve it to the
Table: Garnish your Dish with Limon and Capers.

230. _To rost a Shoulder of Mutton with Oisters._

Take a large Shoulder of Mutton, and take sweet herbs chopped small, and
mixed with beaten Eggs and a little Salt, take some great Oisters, and
being dried from their Liquor, dip them in these Eggs, and fry them a
little, then stuff your meat well with them, then save some of them for
sauce, and rost your Mutton, and baste it with Claret Wine, Butter, and
Salt, save the Gravie, and put it with the Oisters into a Dish to stew
with some Anchovies, and Claret Wine: when your meat is enough, rub the
Dish with a Shelot, and lay your meat in it, and then put some Capers
into your Sauce, and pour over it, so serve it in; Garnish your Dish
with Olives, Capers, and Samphire.

231. _To rost a Calves Head with Oisters._

Split your Calves Head as to boil, and let it lie in water a while, then
wash it well, and cut out the Tongue, then boil your Head a little, also
the Tongue and Brains, then mince the Brains and Tongue with a little
Sage, Oisters and Marrow put amongst it when it is minced, three or four
Eggs well beaten, Ginger, Pepper, Nutmeg, Grated Bread and Salt, and a
little Sack, make it pretty thick, then take the Head and fill it with
this, and bind it close, and spit it and rost it, and save the Gravie
which comes from it in a Dish, baste it well with Butter, put to this
Gravie some Oisters, and some sweet Herbs minced fine, a little white
Wine, and a sliced Nutmeg; when the Head is rosted, set the Dish of
Sauce upon hot Coals with some Butter and a little salt, and the Juice
of an Orange, beat it up thick and Dish your Head, and serve it in with
this Sauce; garnish your Dish with stewed Oisters and Barberries.

232. _Sauce for Woodcocks Snites._

When you spit your Fowl, put in an Onion in the Belly, when it is
rosted, take the Gravie of it, and some Claret Wine, and an Anchovie
with a little Pepper and Salt, so serve them.

233. _To make Sauce for Partridges._

Take grated Bread, Water and Salt, and a whole Onion boiled together,
when it is well boiled, take out the Onion, and put in minced Limon, and
a piece of Butter, and serve them in with it.

234. _To rost Larks with Bacon._

When your Larks are pull'd and drawn, wash them and spit them with a
thin slice of Bacon and a Sage Leaf between the Legs of every one, make
your Sauce with the Juice of Oranges and a little Claret Wine, and some
Butter, warm them together, and serve them up with it.

235. _To make Sauce for Quails._

Take some Vine Leaves dried before the fire in a dish and mince them,
then put some Claret Wine and a little Pepper and Salt to it, and a
piece of Butter, and serve them with it.

This Sauce is also for rosted Pigeons.

236. _To rost a whole Pig without the Skin, with a Pudding in his
Belly._

Make ready the Pig for the Spit, then spit it and lay it down to the
fire, and when you can take off the Skin, take it from the fire and flay
it, then put such a Pudding as you love into the Belly of it, then sew
it up, and stick it with Thyme and Limon Pill, and lay it down again, and
rost it and bast it with Butter, and set a Dish under it to catch the
Gravie, into which put a little sliced Nutmeg, and a little Vinegar, and
a little Limon and some Butter; heat them together: when your Pig is
enough, bread it, but first froth it up with Butter and a little Salt,
then serve it in with this Sauce to the Table with the Head on.

237. _To fry Artichokes._

Take the bottoms of Artichokes tenderly boiled, and dip them in beaten
Eggs and a little Salt, and fry them with a little Mace shred among the
Eggs; then take Verjuice, Butter and Sugar, and the Juice of an Orange,
Dish your Artichokes, and lay on Marrow fried in Eggs to keep it whole,
then lay your Sauce, or rather pour it on, and serve them in.

238. _To make Toasts of Veal._

Take a rosted Kidney of Veal, cold and minced small, put to it grated
bread, Nutmeg, Currans, Sugar and Salt, with some Almonds blanched and
beaten with Rosewater, mingle all these together with beaten Eggs and a
little Cream, then cut thin slices of white Bread, and lay this Compound
between two of them, and so fry them, and strew Sugar on them, and serve
them in.

239. _To make good Pancakes._

Take twenty Eggs with half the Whites, and beat them well and mix them
with fine flower and beaten Spice, a little Salt, Sack, Ale, and a
little Yeste, do not make your Batter too thin, then beat it well, and
let it stand a little while to rise, then fry them with sweet Lard or
with Butter, and serve them in with the Juice of Orange and Sugar.

240. _To fry Veal._

Cut part of a Leg of Veal into thin slices, and hack them with the back
of a Knife, then season them with beaten Spice and Salt, and lard them
well with Hogs Lard, then chop some sweet herbs, and beat some Eggs and
mix together and dip them therein, and fry them in Butter, then stew
them with a little white Wine and some Anchovies a little while, then
put in some Butter, and shake them well, and serve them in with sliced
Limon over them.

241. _To make good Paste._

Take to a peck of fine flower three pound of butter, and three Eggs, and
a little cold Cream, and work it well together, but do not break your
Butter too small, and it will be very fine Crust, either to bake meat
in, or fruit, or what else you please.

It is also a very fine Dumplin, if you make it into good big Rolls, and
boil them and butter them, or roul some of it out thin, and put a great
Apple therein, and boil and butter them, with Rosewater, Butter and
Sugar.

242. _To make good Paste to raise._

Take to a Peck of Flower two pounds of Butter and a little tried Suet,
let them boil with a little Water or Milk, then put two Eggs into your
Flower, and mix them well together, then make a hole in the middle of
your Flower, and put in the top of your boiling Liquor, and so much of
the rest as will make it in to a stiff Paste, then lay it into a warm
Cloth to rise.

243. _Paste for cold Baked meats._

Take to every Peck of Flower one pound of Butter or a little more, with
hot Liquor as the other, and put a little dissolved Isinglass in it,
because such things require strength; you may not forget Salt in all
your Pastes, and work these Pastes made with hot Liquor much more than
the other.

244. _To make a Veal Pie in Summer._

Take thin slices of a Fillet of Veal, then having your Pie ready and
Butter in it, lay in your Veal seasoned with a little Nutmeg and Salt so
cover it with Butter, and close it and bake it, then against it be
drawn, scald some Goosberries or Grapes in Sugar and water as to
preserve, and when you open your Pie, put in pieces of Marrow boiled in
white Wine with a little blade of Mace:

Then put these Grapes or Goosberries over all, or else some hard Lettuce
or Spinage boiled and buttered.

245. _To make a Pie of Shrimps, or of Prawns._

Pick them clean from their Shells, and have in readiness your Pie with
Butter in the bottom, then lay in your Fish with some large Mace and
Nutmeg, and then Butter again, and so bake it:

Then cut it up and put in some White Wine and an Anchovy or two, and
some Butter, and so serve them in hot; thus you may do with Lobsters or
Crabs, or with Crafish.

246. _To make a Pie of Larks, or of Sparrows._

Pluck your Birds and draw them, then fill the Bellies of them with this
mixture following, grated bread, sweet herbs minced small, Beef Suet or
Marrow minced, Almonds blanched and beated with Rosewater, a little
Cream; beaten Spice, and a little Salt, some Eggs and some Currans, mix
these together, and do as I have said, then having your Pie ready raised
or laid in your baking-pan, put in Butter, and then fill it with Birds.

Then put in Nutmeg, Pepper and Salt, and put in the yolks of hard Eggs,
and some sweet herbs minced, then lay in pieces of Marrow, and cover it
with Butter, and so close it and bake it; then cut it open and wring in
the Juice of an Orange and some Butter, and serve it.

247. _To make a Lettuce Pie._

Take your Cabbage Lettuce and cut them in halves, wash them and boil
them in water and salt very green, then drain them from the water, so
having your Pie in readiness, put in Butter; then put in your boiled
Lettuce, with some Marrow, Raisins of the Sun stoned, Dates stoned and
sliced thin, with some large Mace, and Nutmeg sliced, then put in more
Butter, close it and bake it; then cut it open, and put in Verjuice,
Butter and Sugar, and so serve it.

[Transcriber's note: no number in original] _To stew a Neck of Mutton._

Put your Neck of Mutton cut in Steaks into so much Wine and Water as
will cover it, with some whole Spice, let it stew till it be enough,
then put in two Anchovies, and a handful of Capers, with a piece of
sweet Butter shake it very well, and serve it upon Sippets.

248. _To make a Pie of a rosted Kidney of Veal._

Mince the Kidney with the Fat, and put to it some sweet herbs minced
very small, a quarter of a pound of Dates stoned, and sliced thin and
minced, season it with beaten Spice, Sugar and Salt, put in half a pound
of Currans, and some grated bread, mingle all these together very well
with Verjuice and Eggs, and make them into Balls, so put some Butter
into your Pie, and then these Balls, then more Butter, so close it and
bake it;

Then cut it open, and put in Verjuice, Butter and Sugar made green with
the Juice of some Spinage, add to it the yolks of Eggs.

249. _To make a Potato Pie._

Having your Pie ready, lay in Butter, and then your Potatoes boiled very
tender, then some whole Spice and Marrow, Dates and the yolks of hard
Eggs blanched Almonds, and Pistacho Nuts, the Candied Pills of Citron,
Orange and Limon, put in more Butter close it and bake it, then cut it
open, and put in Wine, Sugar, the yolks of Eggs and Butter.

250. _To make a Pig Pie._

Spit a whole Pigg and rost it till it will flay, then take it off the
Spit, and take off the Skin, and lard it with Hogs Lard; season it with
Pepper, Salt, Nutmeg and Sage, then lay it into your Pie upon some
Butter, then lay on some large Mace, and some more Butter, and close it
and bake it: It is either good hot or cold.

251. _To make a Carp Pie._

Take a large Carp and scale him, gut and wash him clean, and dry him
well, then lay Butter into your Pie, and fill your Carps belly with this
Pudding; grated bread, sweet herbs, and a little Bacon minced small, the
yolks of hard Eggs and an Anchovie minced, also a little Marrow, Nutmeg,
and then put in a little Salt, but a very little, and make some of this
up in Balls, then Lard the Carp, sew up his Belly, and lay him into
your Pie, then lay in the Balls of Pudding, with some Oysters, Shrimps
and Capers, and the yolks of hard Eggs and a little Slices of Bacon,
then put in large Mace and Butter, so close it and bake it, then cut off
the Lid, and stick it full of pretty Conceits made in Paste, and serve
it in hot.

252. _To make an Almond Tart._

Take a Quart of Cream, and when it boils, put in half a pound of sweet
Almonds blanched and beaten with Rosewater, boil them together till it
be thick, always stirring it for fear it burn, then when it is cold, put
in a little raw Cream, the yolks of twelve Eggs, and some beaten Spice,
some Candied Citron Pill and Eringo Roots sliced, with as much fine
Sugar as will sweeten it, then fill your Tart and bake it, and stick it
with Almonds blanched, and some Citron Pill, and strew on some small
French Comfits of several colours, and garnish your Dish with Almonds
blanched, and preserved Barberries.

253. _To make a dainty White-Pot._

Take a Manchet cut like Lozenges, and scald it in some Cream, then put
to it beaten Spice, Eggs, Sugar and a little Salt, then put in Raisins,
and Dates stoned, and some Marrow; do not bake it too much for fear it
Whey, then strew on some fine Sugar and serve it in.

254. _To make a Red Deer Pie._

Bone your Venison, and if it be a Side, then skin it, and beat it with
an Iron Pestle but not too small, then lay it in Claret wine, and
Vinegar, in some close thing two days and nights if it be Winter, else
half so long, then drain it and dry it very well, and if lean, lard it
with fat Bacon as big as your finger, season it very high with all
manner of Spices and Salt, make your Pie with Rye Flower, round and very
high, then lay store of Butter in the bottom and Bay Leaves, then lay in
your Venison with more Bay leaves and Butter; so close it, and make a
Tunnel in the middle, and bake it as long as you do great Loaves, when
it is baked, fill it up with melted Butter, and so keep it two or three
months, serve it in with the Lid off, and Bay Leaves about the Dish; eat
it with mustard and sugar.

255. _To make a Pie of a Leg of Pork._

Take a Leg of Pork well powdred and stuffed with all manner of good
Herbs, and Pepper, and boil it very tender, then take off the Skin, and
stick it with Cloves and Sage Leaves, then put it into your Pie with
Butter top and bottom, close it and bake it, and eat it cold with
Mustard and Sugar.

256. _To make a Lamprey Pie._

Take your Lamprey and gut him, and take away the black string in the
back, wash him very well, and dry him, and season him with Nutmeg,
Pepper and Salt, then lay him into your Pie in pieces with Butter in the
bottom, and some Shelots and Bay Leaves and more Butter, so close it and
bake it, and fill it up with melted Butter, and keep it cold, and serve
it in with some Mustard and Sugar.

257. _To make a Salmon Pie._

Take a Joll of Salmon raw, and scale it and lay it into your Pie upon
Butter and Bay leaves, then season it with whole spice and a little
Salt, then lay on some Shrimps and Oysters with some Anchovies, then
more Spice and Butter, so close the lid and bake it, but first put in
some White Wine, serve it hot, then if it wants, put in more Wine and
Butter.

258. _To make a Pudding of French Barley._

Take French Barley tenderly boiled, then take to one Pint of Barley half
a Manchet grated, and four Ounces of sweet Almonds blanched and beeten
with Rosewater, half a Pint of Cream, and eight Eggs with half the
Whites, season it with Nutmeg, Mace, Sugar and Salt, then put in some
Fruit, both Raisins and Currans, and some Marrow, mingle these well
together, and fill Hogs Guts with it.

259. _To make a hasty Pudding in a Bag or Cloth._

Boil a Quart of thick Cream with six spoonfuls of fine Flower, then
season it with Nutmeg and Salt, then wet a Cloth, and flower it and
butter it, then boil it, and butter it, and serve it in.

260. _To make a Shaking Pudding._

Take a Quart of Cream and boil it, then put in some Almonds blanched and
beaten, when it is boiled and almost cold, put in eight Eggs, and half
the Whites, with a little grated Bread, Spice and Sugar, and a very
little Salt;

Then wet Flower and Butter, and put it in a Cloth and boil it, but not
too much, serve it in with Rosewater, Butter and Sugar, and strew it
with small French Comfits.

261. _To make a Haggus Pudding._

Take a Calves Chaldron well scowred, boiled, and the Kernels taken out,
mince it small, then take four or five Eggs, and half the Whites, some
thick Cream, grated bread, Rosewater and Sugar, and a little Salt,
Currans and Spice, and some sweet herbs chopped small, then put in some
Marrow or Suet finely shred, so fill the Guts, and boil them.

262. _To make an Oatmeal Pudding._

Take the biggest Oatmeal and steep it in warm Cream one night, then put
in some sweet herbs minced small, the yolks of Eggs, Sugar, Spice,
Rosewater and a little Salt, with some Marrow, then Butter a Cloth, and
boil it well, and serve it in with Rosewater, Butter and Sugar.

263. _To make Puddings of Wine._

Slice two Manchets into a Pint of White Wine, and let your Wine be first
mulled with Spice, and with Limon Pill, then put to it ten Eggs well
beaten with Rosewater, some Sugar and a little Salt, with some Marrow
and Dates, so bake it a very little, strew Sugar on it, and serve it;
instead of Manchet you may use Naples Bisket, which is better.

264. _To make Puddings with Hogs Lights._

Parboil them very well, and mince them small with Suet of a Hog, then
mix it with bread grated, and some Cream and Eggs, Nutmeg, Rosewater,
Sugar and a little Salt, with some Currans, mingle them well together,
and fill the Guts and boil them.

265. _To make Stone Cream._

Boil a quart of Cream with whole spice then pour it out into a Dish, but
let it be one quarter consumed in the boiling, then stir it till it be
almost cold, then put some Runnet into it as for a Cheese, and stir it
well together, and colour it with a little Saffron, serve it in with
Sack and Sugar.

266. _To make a Posset Pie with Apples._

Take the Pulp of rosted Apples and beat it well with Sugar and Rosewater
to make it very sweet, then mix it with sweet Cream, and the yolks of
raw Eggs, some Spice and Sack, then having your Paste ready in your
Bake-pan, put in this stuff and bake it a little, then stick it with
Candied Pills, and so serve it in cold.

267. _To dry Pippins about_ Christmas _or before._

When your Houshold Bread is drawn, then set in a Dish full of Pippins,
and about six hours after take them out and lay them in several Dishes
one by one, and flat them with your hands a little, so do twice a day,
and still set them into a warm Oven every time till they are dry enough;
then lay them into Boxes with Papers between every Lay.

268. _To make Snow Cream._

Take a Quart of Cream, and 4 Ounces of blanched Almonds, beaten and
strained, with half a Pint of White Wine, a piece of Orange Pill and a
Nutmeg sliced, and three Sprigs of Rosemary, mix these things together,
and let them stand three hours, then strain it, and put the thick part
into a deep Dish, and sweeten it with Sugar, then beat some Cream with
the Whites of Eggs till it be a thick Froth, and cast the Froth over it
to a good thickness.

269. _To boil Whitings or Flounders._

Boil some White Wine, Water, and Salt, with some sweet Herbs and whole
Spice; when it boils put in a little Vinegar, for that will make Fish
crisp, then let it boil apace and put in your Fish, and boil them till
they swim, then take them out and drain them, and make Sauce for them
with some of the Liquor and an Anchovie or two, some Butter and some
Capers, heat them over the Fire, and beat it up thick and pour it over
them; garnish your Dish with Capers and Parsley, Oranges and Limons and
let it be very hot when you serve it in.

270. _To make a Pie of a Gammon of Bacon._

Take a _Westphalia_ Gammon, and boil it tender with hay in the Kettle,
then take off the Skin and stick it with Cloves and strew it with
Pepper, then make your Pie ready, and put it therein with Butter at the
bottom, then cover your Bacon with Oysters, parboiled in Wine and their
own Liquor, and put in Balls made of Sausage meat, then put in the
Liquor of the parboiled Oysters, some whole Spice and Bay Leaves, with
some Butter, so close it, and bake it and eat it cold, you may put into
it the yolks of hard Eggs if you please, serve it with Mustard Sugar and
Bay Leaves.

271. _To bake a Bulloks Cheek to be eaten hot._

Take your Cheek and stuff it very well with Parsley and sweet herbs
chopped, then put it into a Pot with some Claret wine and a little
strong Beer, and some whole Spice, and so season it well with Salt to
your taste, and cover your Pot and bake it, then take it out, and pull
out the Bones, and serve it upon tosted bread with some of the Liquor.

272. _To bake a Bullocks Cheek to eat cold, as Venison._

Take a Bullocks Cheek, or rather two fair fat Cheeks, and lay them in
water one night, then take out every bone, and stuff it very well with
all manner of Spice and Salt, then put it into a Pot, one Cheek clapped
close together upon the other, then lay it over with Bay Leaves, and put
in a Quart of Claret Wine, so cover the Pot and bake it with Houshold
Bread, when you draw it, pour all the Liquor out, and take only the fat
of it and some melted Butter, and pour in again, serve it cold with
Mustard and Sugar, and dress it with Bay Leaves, it will eat like
Venison.

273. _To make a Bacon Froize._

Take eight Eggs well beaten, and a little Cream, and a little Flower,
and beat them well together to be like other Batter, then fry very thin
slices of Bacon, and pour some of this over, then fry it, and turn the
other side, and pour more upon that, so fry it and serve it to the
Table.

274. _To make fryed Nuts._

Take Eggs, Flower, Spice and Cream, and make it into a Paste, then make
it into round Balls and fry them, they must be as big as Walnuts, be
sure to shake them well in the Pan and fry them brown, then roul some
out thin, and cut them into several shapes, and fry them, so mix them
together, and serve them in with Spice beaten and Sugar.

275. _To make a_ Sussex _Pancake._

Take only some very good Pie Paste made with hot Liquor, and roul it
thin, and fry it with Butter, and serve it in with beaten spice and
sugar as hot as you can.

276. _To make a Venison Pasty._

Take a Peck of fine Flower, and three Pounds of fresh Butter, break your
Butter into your Flower, and put in one Egg, and make it into a Past
with so much cold cream as you think fit, but do not mould it too much,
then roul it pretty thin and broad, almost square, then lay some Butter
on the bottom, then season your Venison on the fleshy side with Pepper
grosly beaten, and Salt mixed, then lay your Venison upon your butter
with the seasoned side downward, and then cut the Venison over with your
Knife quite cross the Pasty to let the Gravie come out the better in
baking, then rub some seasoning in those Cuts, and do not lay any else
because it will make it look ill-favoured and black, then put some paste
rouled thin about the Meat to keep it in compass, and lay Butter on the
top, then close it up and bake it very well, but you must trim it up
with several Fancies made in the same Paste, and make also a Tunnel or
Vent, and just when you are going to set it into the Oven, put in half a
Pint of Clarret Wine, that will season your Venison finely, and make it
shall not look or taste greasie, thus you may bake Mutton if you please.

277. _To make a brave Tart of several Sweet Meats._

Take some Puff-paste, and roule it very thin, and lay it in the bottom
of your baking-pan, then lay in a Lay of preserved Rasberries, then some
more Paste very thin to cover them, then some Currans preserved, and
then a Sheet of Paste to cover them, then Cherries, and another Sheet to
cover them, then any white Sweet-Meat, as Pippins, white Plumbs or
Grapes, so lid it with Puff-paste, cut in some pretty Fancy to shew the
Fruit, then bake it, and stick it full of Candied Pills, and serve it in
cold.

278. _To make Ice and Snow._

Take new Milk and some Cream and mix it together, and put it into a
Dish, and set it together with Runnet as for a Cheese, and stir it
together, when it is come, pour over it some Sack and Sugar, then take a
Pint of Cream and a little Rosewater, and the Whites of three Eggs, and
whip it to a froth with a Birchen Rod, then as the Froth arises, cast it
upon your Cream which hath the Runnet in it, till it lies deep, then lay
on Bunches of preserved Barberries here and there carelesly, and cast
more Snow upon them, which will look exceeding well; then garnish your
Dish being broad brim'd with all kind of Jellies in pretty-fancies, and
several Colours.

279. _To make a Mutton Pie._

Cut a Loin or Neck of Mutton in steaks, and season it with Pepper and
Salt, and Nutmeg, then lay it in your Pie upon Butter; then fill up your
Pie with Apples sliced thin, and a few great Onions sliced thin, then
put in more Butter, and close it and bake it, and serve it in hot.

280. _To poach Eggs the best way._

Boil Vinegar and Water together with a few Cloves and Mace, when it
boiles break in your Eggs, and turn them about gently with a Tin slice
till the White be hard, then take them up, and pare away what is not
handsom, and lay them on Sippets, and strew them over with plumped
Currans, then take Verjuice, Butter and Sugar heat together, and pour
over, and serve them in hot.

281. _A good Sallad in Winter._

Take a good hard Cabbage, and with a sharp Knife shave it so thin as you
may not discern what it is, then serve it with Oil and Vinegar.

282. _Another Sallad in Winter._

Take Corn Sallad clean picked and also well washed, and clear from the
water, put it into a Dish in some handsom form with some Horse Radish
scraped, and some Oil and Vinegar.

283. _To make Sorrel Sopps for Green Geese or Chickens, or for a Sick
Body to eat alone._

Take a good quantity of French Sorrel clean picked, and stamp it in a
Mortar, then strain it into a Dish, and set it over a Chafing dish of
Coals, and put a little Vinegar to it, then when it is thick by wasting,
wring in the Juice of a Limon and sweeten it with Sugar, and put in a
little grated bread and Nutmeg, then warm another Dish with thin slices
of white bread, and put some butter to your Sorrel Liquor, and pour over
them, serve them in with Slices of Limon and fine Sugar.

284. _To make Green Sauce for a powdred Leg of Pork, or for a Spring._

Take a great quantity of French Sorrel, and pick out the Strings and
wash it well, and drain it clean from the water, then stamp it in a
Mortar till it be extream fine, then put in grated bread and beat it
again, then a few Currans and the yolks of hard Eggs, and when it is
beaten to a kind of Pap, put in a little Vinegar and Sugar into it; so
serve it in upon a Plate with your Meat.

285. _To make_ Vin de Molosso, _or Treacle Wine._

Take fair Water and make it so strong with Molossoes, otherwise called
Treacle, as that it will bear an Egg, then boil it with a Bag of all
kinds of Spices, and a Branch or two of Rosemary, boil it and scum it,
and put in some sweet herbs or flowers, according to the time of the
year, boil it till a good part be consumed, and that it be very clear,
then set it to cool in several things, and when it is almost cold, work
it with yest, as you do Beer, the next day put it into the Vessel, and
so soon as it hath done working stop it up close, and when it hath stood
a fortnight, bottle it, this is a very wholesom Drink against any
Infection, or for any that are troubled with the Ptisick.

286. _For a Consumption, an excellent Medicine._

Take Shell Snails, and cast Salt upon them, and when you think they are
cleansed well from their slime, wash them, and crack their Shells and
take them off, then wash them in the distilled Water of Hysop, then put
them into a Bag made of Canvas, with some white Sugar Candy beaten, and
hang up the Bag, and let it drop as long as it will, which if you bruise
the Snails before you hang them up, it is the better; this Liquor taken
morning and evening a Spoonful at a time is very rare.

287. _A Suitable Dish for Lent._

Take a large Dish with broad Brims, and in the middle put blanched
Almonds round about them, Raisins of the Sun, and round them Figs, and
beyond them all coloured Jellies, and on the Brims Fig-Cheese.

288. _To make a Rock in Sweet-Meats._

First take a flat broad voiding Basket, then have in readiness a good
thick Plum Cake, then cut your Cake fit to the bottom of the Basket, and
cut a hole in the middle of it, that the foot of your Glass may go in,
which must be a Fountain-Glass, let it be as high a one as you can get;
put the foot of it in the hole of the Cake edgling that it may stand the
faster, then tie the Cake fast with a Tape to the Basket, first cross
one way and then another, then tie the foot of the Glass in that manner
too, that it may stand steady, then cut some odd holes in your Cake
carelesly, then take some Gum Dragon steeped in Rosewater, and mix it
with some fine Sugar, not too thick, and with that you must fasten all
your Rock together, in these holes which you cut in your Cake you must
fasten some sort of Biskets, as Naples Biskets, and other common Bisket
made long, and some ragged, and some coloured, that they may look like
great ill-favoured, Stones, and some handsome, some long, some short,
some bigger, and some lesser, as you know Nature doth afford, and some
of one colour and some of another, let some stand upright and some
aslannt, and some quite along, and fasten them all with your Gum, then
put in some better Sweet-meats, as Mackeroons and Marchpanes, carelesly
made as to the shape, and not put on the Rock in a set form, also some
rough Almond Cakes made with the long slices of Almonds (as I have
directed before;) so build it up in this manner, and fasten it with the
Gum and Sugar, till it be very high, then in some places you must put
whole Quinces Candied, both red and white, whole Orange Pills and Limon
Pills Candied; dried Apricocks, Pears and Pippins Candied, whole
Peaches Candied, then set up here and there great lumps of brown and
white Sugar-candy upon the stick, which much resembles some clusters of
fine Stones growing on a Rock; for Sand which lies sometimes among the
little Stones, strew some brown Sugar; for Moss, take herbs of a Rock
Candy; then you must make the likeness of Snakes and Snails and Worms,
and of any venomous Creature you can think of; make them in Sugar Plate
and colour them to their likeness, and put them in the holes that they
may seem to lurk, and some Snails creeping one way and some other; then
take all manner of Comfits, both rough and smooth, both great and small,
and colour many of them, some of one colour and some of another, let
some be white and some speckled, then when you have coloured them, and
that they are dry, mix them together and throw them into the Clefts, but
not too many in one place, for that will hide the shape of your work,
then throw in some Chips of all sorts of Fruit Candied, as Orange,
Limon, Citron, Quince, Pear, and Apples, for of all these you may make
Chips; then all manner of dryed Plumbs, and Cherries, Cornelions dryed,
Rasps and Currans; and in some places throw a few Prunelles, Pistacho
Nuts, blanched Almonds, Pine Kernels, or any such like, and a pound of
the great round perfumed Comfits; then take the lid off the top of the
Glass and fill it with preserved Grapes, and fill another with some
Harts-horn Jelly, place these two far from one another, and if you set
some kind of Fowl, made in Marchpanes, as a Peacock, or such like, and
some right Feathers gummed on with Gum Arabick, let this Fowl stand as
though it did go to drink at the Glass of Harts-horn Jelly, and then
they will know who see it, that those two liquid Glasses serve for
resemblance of several Waters in the Rock.

Then make good store of Oyster shells and Cockle shells of Sugar Plate,
let some be pure white as though the Sea water had washed them, some
brown on the outside, and some green, some as it were dirty, and others
worn away in some Places, some of them broke, and some whole, so set
them here and there about the Rock, some edgling, and some flat, some
the hollow side upward, and some the other, then stick the Moss, some
upon the shells, and some upon the stones, and also little branches of
Candied Fruits, as Barberries, Plums, and the like, then when all is
done, sprinkle it over with Rosewater, with a Grain or two of Musk or
Ambergreece in it; your Glass must be made with a reasonable proportion
of bigness to hold the Wine, and from that, in the middle of it, there
must be a Conveyance to fall into a Glass below it, which must have
Spouts for the Wine to play upward or downward, then from thence in
another Glass below, with Spouts also, and from thence it hath a
Conveyance into a Glass below that, somewhat in form like a Sillibub
Pot, where the Wine may be drunk out at the Spout; you may put some
Eringo Roots, and being coloured, they will shew very well among the
other Sweet-Meats, tie your Basket about with several sorts of small
Ribbons: Do not take this for a simple Fancy, for I assure you, it is
the very same that I taught to a young Gentlewoman to give for a Present
to a Person of Quality.

TO THE READER.

_Courteous Reader,

I Think it not amiss, since I have given you, as I think, a very full
Direction for all kinds of Food both for Nourishment and Pleasure, that
I do shew also how to eat them in good order; for there is a Time and
Season for all things: Besides, there is not anything well done which
hath not a Rule, I shall therefore give you several Bills of Service for
Meals according to the Season of the Year, so that you may with ease
form up a Dinner in your Mind quickly; afterwards I shall speak of
ordering of Banquets; but these things first, because Banquets are most
proper after Meals.

All you who are knowing already and Vers'd in such things, I beseech you
to take it only as a_ Memorandum; _and to those who are yet unlearned, I
presume they will reap some Benefit by these Directions; which is truly
wished and desired by_

Hanna Woolley _alias_ Chaloner.

_A Bill of Service for extraordinary Feasts in the Summer._

1. A Grand Sallad.

2. A boiled Capon or Chickens.

3. A boiled Pike or Bream.

4. A Florentine in Puff Paste.

5. A Haunch of Venison rosted.

6. A Lomber Pie.

7. A Dish of Green Geese.

8. A Fat Pig with a Pudding in the belly.

9. A Venison Pasty.

10. A Chicken Pie.

11. A Dish of young Turkeys.

12. A Potato Pie.

13. A couple of Caponets.

14. A Set Custard.

_The Second Course_

1. A Dish of Chickens rosted.

2. Souced Conger or Trouts.

3. An Artichoke Pie.

4. A Cold Baked Meat.

5. A Souced Pig.

6. A Dish of Partridges.

7. An Oringado Pie.

8. A Dish of Quails.

9. Another cold Baked Meat.

10. Fresh Salmon.

11. A Dish of Tarts.

12. A Joll of Sturgeon.

_The Third Course._

1. Dish of fried Perches.

2. A Dish of Green Pease.

3. A Dish of Artichokes.

4. A Dish of Lobsters.

5. A Dish of Prawns or Shrimps.

6. A Dish of Anchovies.

7. A Dish of pickled Oysters.

8. Two or three dried Tongues.

_Another Bill of Fare for Winter Season._

1. A Collar of Brawn.

2. A Capon and White Broth.

3. A boiled Gurnet.

4. A Dish of boiled Ducks or Rabbits.

5. A rosted Tongue and Udder.

6. A made Dish in Puff-Paste.

7. A Shoulder of Mutton with Oysters.

8. A Chine of Beef.

9. A Dish of Scotch Collops of Veal.

10. Two Geese in a Dish.

11. An Olive Pie.

12. A Pig.

13. A Loin of Veal.

14. A Lark Pie.

15. A Venison Pasty.

16. A Dish of Capons, two in a Dish or three.

17. A Dish of Set Custards.

_The Second Course._

1. Young Lamb cut in Joints, three Joints in a Dish Larded.

2. A couple of Fat Rabbets.

3. A Kickshaw fried or baked.

4. A Dish of rofted Mallards.

5. A Leash of Partridges.

6. A Pigeon Pie.

7. Four Woodcocks in a Dish.

8. A Dish of Teal, four or six.

9. A cold baked Meat.

10. A good Dish of Plover.

11. Twelve Snites in a Dish.

12. Two Dozen of Larks in a Dish.

13. Another cold baked Meat.

_The Third Course._

1. An Oister Pie hot.

2. A Dish of fried Puffs.

3. Three or four dried Neats Tongues.

4. A Joll of Sturgeon.

5. Laid Tarts in Puff-paste.

6. Pickled Oisters.

7. A Dish of Anchovies and Caveare.

8. A Warden Pie or Quince Pie.

_Note_, That when your last Course is ended, you must serve in your
Meat-Jellies, your Cheeses of several sorts, and your Sweet-meats.

_A Bill of Fare for lesser Feasts._

1. An Almond Pudding boiled or baked.

2. A Dish of boiled Pigeons with Bacon.

3. A Leg of Mutton, boiled with good Sauce, or a leg of Pork.

4. A Dish of rosted Olives of Veal.

5. A Dish of Collops and Eggs.

6.A piece of rosted Beef.

7. A Dish of Scotch Collops.

8. A Loin of Veal.

9. A fat Pig rosted.

10. Two Turkies in a Dish.

11. A Venison Pasty.

12. A Dish of Pheasants or Partridges.

13. A Dish of Custards in little China Pots.

_The Second Course._

1. Three or four Joints of Lamb rosted asunder, though never so small.

2. A Couple of Rabbits.

3. A Dish of Mallard, Teal or Widgeon.

4. A Leash of Partridges or Woodcocks.

5. A Pigeon Pie.

6. A Dish of Plovers or Snites.

7. A Dish of fat Chickens rosted.

8. A Warden or Quince Pie.

9. A Sowced Pig.

10. A Dish of Tarts of several sorts.

11. A Dish of Lobsters, or Sturgeon.

12. A Dish of pickled Oysters.

_A Bill of Fare for Fish Days and Fasting Days in Ember week, or in
Lent._

1. A Dish of Butter newly Churned.

2. A Dish of Rice Milk or Furmity.

3. A Dish of Buttered Eggs.

4. A Dish of stewed Oysters.

5. A Dish of Gurnets boiled.

6. A boiled Sallad.

7. A boiled Pike or two Carps stewed.

8. A Dish of Buttered Loaves.

9. A Pasty of Ling.

10. A Dish of Buttered Salt Fish.

11. A Dish of Smelts.

12. A Dish of White Herrings broiled.

13. A Potato Pie or Skirret Pie.

14. A Dish of Flounders fryed.

15. An Eel Pie or Carp Pie.

16. A Dish of fryed Whitings.

17. A Dish of Salt Salmon.

18. A Dish of Custards.

19. A Joll of Sturgeon.

20. A Dish of Pancakes or Fritters.

_The Second Course._

1. A Dish of Eels spichcockt.

2. A Fricasie of Eels.

3. A Dish of fryed Puffs.

4. A Dish of Potatoes stewed.

5. A Dish of fryed Oysters.

6. A Dish of blanched Manchet.

7. An Oyster Pie with Parsneps.

8. A Pippin Pie Buttered.

9. A Dish of Buttered Shrimps.

10. Two Lobsters rosted.

11. A Dish of Tarts of Herbs.

12. A Dish of souced Fish.

13. A Dish of pickled Oysters.

14. A Dish of Anchovies and Caveare.

_A Bill of Fare without feasting; only such a number of Dishes as are
used in Great and Noble Houses for their own Family, and for familiar
Friends with them._

_The First Course in Summer Season._

1. A Fine Pudding boiled or baked.

2. A Dish of boiled Chickens.

3. Two Carps stewed or a boiled Pike.

4. A Florentine in Puff-Paste.

5. A Calves head, the one half hashed, and the other broiled.

6. A Haunch of Venison rosted.

7. A Venison Pasty.

8. A Couple of fat Capons, or a Pig, or both.

_The Second Course._

1. A Dish of Partridges.

2. An Artichoke Pie.

3. A Dish of Quails.

4. A cold Pigeon Pie.

5. A Souced Pig.

6. A Joll of fresh Salmon.

7. A Dish of Tarts of several sorts.

8. A Westphalia Gammon and dried Tongues about it.

_A Bill of Fare in Winter in Great Houses._

1. A Collar of Brawn.

2. A Capon and White Broth, or two boiled Rabbits.

3. Two rosted Neats Tongues and an Udder between them.

4. A Chine of Beef rosted.

5. A made Dish in Puffpaste.

6. A Shoulder of Mutton stuffed with Oysters.

7. A fine Sallad of divers sorts of Herbs and Pickles.

8. An Eel Pie or some other Pie.

9. Three young Turkies in a Dish.

10. A Dish of souced Fish, what is most in season.

_The Second Course in Winter in great Houses._

1. A Quarter of Lamb rosted, the Joints Larded with several things, and
rosted asunder.

2. A Couple of Rabbits.

3. A Kickshaw fried.

4. A Dish of Mallard or Teals.

5. A Cold Venison Pasty, or other cold Baked meat.

6. A Dish of Snites.

7. A Quince or Warden Pie.

8. A Dish of Tarts.

9. A Joll of Sturgeon.

10. A Dish of pickled Oysters.

_A Bill of Fare for Fish Days in Great Houses and at familiar Times._

1. A Dish of Milk, as Furmity, or the like.

2. A Dish of stewed Oysters or buttered Eggs.

3. A boiled Gurnet, or such like.

4. A Dish of Barrel Cod buttered.

5. A Dish of Buttered Loaves or fryed Toasts.

6. A Pasty made of a Joll of Ling.

7. A Potato Pie, or Skirret Pie.

8. A Dish of Plaice or Flounders.

9. A Piece of salt Salmon.

10. A Carp Pie cold, or Lamprey Pie.

_The Second Course to the Same._

1. A Dish of Eels spitchcockt.

2. A Chine of Salmon broiled.

3. A Dish of Oysters fryed.

4. An Apple pie buttered.

5. A Dish of fryed Smelts.

6. A Dish of buttered Shrimps.

7. A Dish of Skirrets fryed.

8. Two lobsters in a Dish.

9. A Dish of pickled Oysters.

10. A Dish of Anchovies.

When all these are taken away, then serve in your Cheeses of all sorts,
and also your Creams and Jellies, and Sweet-meats after them, if they be
required.

Thus I have done with the Bills of Fare in Great Houses, although it be
impossible to name half which are in season for one Meal; but this will
serve you for the number of Dishes, and any Person who is ingenious,
may leave out some, and put in other at pleasure.

_A Bill of Fare for Gentlemens Houses of Lesser Quality, by which you
may also know how to order any Family beneath another, which is very
requisite._

_The First Course in Summer season._

1. A Boiled Pike or Carp stewed.

2. A very fine Pudding boiled.

3. A Chine of Veal, and another of Mutton.

4. A Calves head Pie.

5. A Leg of Mutton rosted whole.

6. A couple of Capons, or a Pig, or a piece of rost Beef, or boiled
Beef.

7. A Sallad, the best in season.

_The Second Course to the same._

1. A Dish of fat Chickens rosted.

2. A cold Venison Pasty.

3. A Dish of fryed Pasties.

4. A Joll of fresh Salmon.

5. A couple of Lobsters.

6. A Dish of Tarts.

7. A Gammon of Bacon or dried Tongues.

After these are taken away, then serve in your Cheese and Fruit.

_Note_, That this Bill of Fare is for Familiar times.

_A Bill of Fare for Gentlemens Houses at Familiar Times Winter Season._

_The First Course._

1. A Collar of Brawn.

2. A rosted Tongue and Udder.

3. A Leg of Pork boiled.

4. A piece of rost Beef.

5. A Venison Pasty or other Pie.

6. A Marrow Pudding.

7. A Goose, or Turkie, or Pig.

8. A Sallad of What's in season.

_The Second Course to the same._

1. Two Joints of Lamb rosted.

2. A Couple of Rabbits.

3. A Dish of wild Fowl or Larks.

4. A Goose or Turkie Pie cold.

5. A fryed Dish.

6. Sliced Venison cold.

7. A Dish of Tarts or Custards.

8. A Gammon of Bacon, or dried Tongues, or both in one Dish.

When these are taken away, serve in your Cheese and Fruit as before I
have told you.

_A Bill of Fare for Gentlemens Houses upon Fish Days, and at Familiar
Times._

1. A Dish of Buttered Eggs.

2. An Almond Pudding Buttered.

3. A Dish of Barrel Cod Buttered.

4. A Sallad of what's in season.

5. A Dish of Fresh Fish boiled.

6. A Dish of Eels Spitchcockt.

7. An Oyster Pie or Herring Pie.

8. A Fricasie of Eels and Oysters.

9. A Carp Pie cold, or Lamprey Pie.

_. The Second Course to the same._

1. An Apple Pie buttered, or some Pancakes or Fritters.

2. A Dish of fryed Smelts.

3. A Dish of broiled Fish.

4. A Dish of buttered Crabs.

5. A Dish of Lobsters and Prawns.

6. A Joll of Sturgeon or Fresh Salmon.

7. A Dish of Tarts or Custards.

8. A Dish of Anchovies or Pickled Herring.

When these are taken away, serve in your Cheese and Fruit as before I
have told you.

Now because I would have every one Compleat who have a Desire to serve
in Noble or Great Houses, I shall here shew them what their Office
requires; And,

First, _For the Kitchin, because without that we shall look lean, and
grow faint quickly._

The Cook, whether Man or Woman, ought to be very well skilled in all
manner of things both Fish and Flesh, also good at Pastry business,
seasoning of all things, and knowing all kinds of Sauces, and pickling
all manner of Pickles, in making all manner of Meat Jellies; also very
frugal of their Lords or of their Masters, Ladies or Mistresses Purse,
very saving, cleanly and careful, obliging to all persons, kind to
those under them, and willing to inform them, quiet in their Office, not
swearing nor cursing, nor wrangling, but silently and ingeniously to do
their Business, and neat and quick about it; they ought also to have a
very good Fancy: such an one, whether Man or Woman, deserves the title
of a fit Cook.

_For a Maid under such a Cook._

She ought to be of a quick and nimble Apprehension, neat and cleanly in
her own habit, and then we need not doubt of it in her Office; not to
dress her self, specially her head, in the Kitchin, for that is
abominable sluttish, but in her Chamber before she comes down, and that
to be at a fit hour, that the fire may be made, and all things prepared
for the Cook, against he or she comes in; she must not have a sharp
Tongue, but humble, pleasing, and willing to learn; for ill words may
provoke Blows from a Cook, their heads being always filled with the
contrivance of their business, which may cause them to be peevish and
froward, if provoked to it; this Maid ought also to have a good Memory,
and not to forget from one day to another what should be done, nor to
leave any manner of thing foul at night, neither in the Kitchin, nor
Larders, to keep her Iron things and others clean scowred, and the
Floors clean as well as places above them, not to sit up junketing and
gigling with Fellows, when she should be in bed, such an one is a
Consumer of her Masters Goods, and no better than a Thief; and besides,
such Behaviour favoureth much of Levity. But such an one that will take
the Counsel I have seriously given, will not only make her Superiours
happy in a good Servant, but she will make her self happy also; for by
her Industry she may come one day to be Mistress over others.

_Now to the Butler._

He ought to be Gentile and Neat in his Habit, and in his Behaviour,
courteous to all people, yet very saving of his Masters Goods, and to
order himself in his Office as a faithful Steward, charge and do all
things for the honour of his Master or Lady, not suffering their Wine or
Strong Drink to be devoured by ill Companions, nor the small to be drawn
out in waste, nor Pieces of good Bread to lie to mould and spoil, he
must keep his Vessels close stopped, and his Bottles sweet, his Cellars
clean washed, and his Buttery clean, and his Bread-Bins wholsom and
sweet, his Knives whetted, his Glasses clean washed that there be no
dimness upon them, when they come to be used, all his Plate clean and
bright, his Table, Basket and Linnen very neat, he must be sure to have
all things of Sauce ready which is for him to bring forth, that it may
not be to be fetched when it is called for, as Oil, Vinegar, Sugar,
Salt, Mustard, Oranges and Limons, and also some Pepper; he must also be
very neat and handy in laying the Clothes for the Chief Table, and also
the Side-boards, in laying his Napkins in several Fashions, and pleiting
them, to set his Glasses, Plate, and Trencher-Plates in order upon the
Side-boards, his Water-Glasses, Oranges or Limons; that he be careful to
set the Salts on the Table, and to lay a Knife, Spoon and Fork at every
Plate, that his Bread be chipped before he brings it in; that he set
drink to warm in due time if the season require; that he observe a fit
time to set Chairs or Stools, that he have his Cistern ready to set his
Drink in; that none be spilt about the Room, to wash the Glasses when
any one hath drunk, and to wait diligently on them at the Table, not
filling the Glasses too full; such an one may call himself a Butler.

_To the Carver._

If any Gentleman who attends the Table, be employed or commanded to cut
up any Fowl or Pig, or any thing else whatsoever, it is requisite that
he have a clean Napkin upon his Arm, and a Knife and Fork for his use,
that he take that dish he should carve from the Table till he hath made
it ready for his Superiours to eat, and neatly and handsomly to carve
it, not touching of it so near as he can with his Fingers, but if he
chance unawares to do so, not to lick his Fingers, but wipe them upon a
Cloth, or his Napkin, which he hath for that purpose; for otherwise it
is unhandsom and unmannerly; the neatest Carvers never touch any Meat
but with the Knife and Fork; he must be very nimble lest the Meat cool
too much, and when he hath done, return it to the Table again, putting
away his Carving Napkin, and take a clean one to wait withal; he must be
very Gentile and Gallant in his Habit, lest he be deemed unfit to attend
such Persons.

_To all other Men-Servants or Maid-Servants who commonly attend such
Tables._

They must all be neat and cleanly in their Habit, and keep their Heads
clean kembed, always ready at the least Call and very attentive to hear
any one at the Table, to set Chairs or Stools, and not to give any a
foul Napkin, but see that every one whom their Lord or Master is pleased
to admit to their Table, have every thing which is fit for them, and
that they change their Plates when need shall be; also that they observe
the eyes of a Stranger what they want, and not force them still to want
because they are silent, because it is not very modest for an Inferiour
to speak aloud before their Betters; and it is more unfit they should
want, since they have leave to eat and drink: they must wait diligently,
and at a distance from the Table, not daring to lean on the Chaires for
soiling them, or shewing Rudeness; for to lean on a Chair when they
wait, is a particular favour shewn to any superiour Servant, as the
Chief Gentleman, or the Waiting Woman when she rises from the Table;
they must not hold the Plates before their mouths to be defiled with
their Breath, nor touch them on the right side; when the Lord, Master,
Lady or Mistress shew that favour to drink to any Inferiour, and do
command them to fill for them to pledge them, it is not modesty for them
to deny Strangers that favour, as commonly they do, but to fulfill their
Commands, or else they dishonour the Favour.

When any Dish is taken off the Table, they must not set it down for Dogs
to eat, nor eat it themselves by the way, but haste into the Kitchin
with it to the Cook, that he may see what is to be set away, and what to
be kept hot for Servants; when all is taken away, and Thanks given, they
must help the Butler out with those things which belong to him, that he
may not lose his Dinner.

They must be careful also to lay the Cloth for themselves, and see that
nothing be wanting at the Table, and to call the rest of the Servants to
Meals, whose Office was not to wait at the Table, then to sit down in a
handsom manner, and to be courteous to every Stranger, especially the
Servants of those Persons whom their Lord or Master hath a kindness for.

If any poor Body comes to ask an Alms, do not shut the Door against them
rudely, but be modest and civil to them, and see if you can procure
somewhat for them, and think with your selves, that though you are now
full fed, and well cloathed, and free from care, yet you know not what
may be your condition another day: So much to Inferiour Servants.

_To the Gentlewomen who have the Charge of the Sweet-Meats, and such
like Repasts._

_Gentlewomen_,

Perhaps you do already know what belongs to serving in fine Cream
Cheeses, Jellies, Leaches or Sweet-meats, or to set forth Banquets as
well as I do; but (pardon me) I speak not to any knowing Person, but to
the Ignorant, because they may not remain so; besides really there are
new Modes come up now adays for eating and drinking, as well as for
Clothes, and the most knowing of you all may perhaps find somewhat here
which you have not already seen; and for the Ignorant, I am sure they
may ground themselves very well from hence in many accomplishments, and
truly I have taken this pains to impart these things for the general
good of my Country, as well as my own, and have done it with the more
willingness, since I find so many Gentlewomen forced to serve, whose
Parents and Friends have been impoverished by the late Calamities,
_viz._ the late Wars, Plague, and Fire, and to see what mean Places
they are forced to be in, because they want Accomplishments for better.

I am blamed by many for divulging these Secrets, and again commended by
others for my Love and Charity in so doing; but however I am better
satisfied with imparting them, than to let them die with me; and if I do
not live to have the Comfort of your Thanks, yet I hope it will cause
you to speak well of me when I am dead: The Books which before this I
have caused to be put in Print, found so good an acceptance, as that I
shall still go on in imparting what I yet have so fast as I can.

Now to begin with the Ordering those things named to you:

If it be but a private Dinner or Supper in a Noble House, where they
have none to honour above themselves, I presume it may be thus:

In Summer time, when the Meat is all taken away, you may present your
several sorts of Cream Cheeses; One Meal one Dish of Cream of one sort,
the next of another; one or two Scollop Dishes with several sorts of
Fruit, which if it be small fruit, as Rasps or Strawberries, they must
be first washed in Wine in a Dish or Bason, and taken up between two
Spoons, that you touch them not.

With them you may serve three or four small Dishes also with
Sweet-meats, such as are most in season, with Vine Leaves and Flowers
between the Dishes and the Plates, two wet Sweet-meats, and two dry, two
of one colour, and two of another, or all of several colours.

Also a Dish of Jellies of several colours in one Dish, if such be
required.

If any be left, you may melt them again, and put them into lesser
Glasses, and they will be for another time:

If any dry ones be left, they are soon put into the Boxes again.

If any persons come in the afternoon, if no greater, or so great as the
Person who entertains them, then you may present one or two Dishes of
Cream only, and a whipt Sillibub, or other, with about four Dishes of
Sweet-meats served in, in like manner as at Dinner, with Dishes of
Fruit, and some kind of Wine of your own making; at Evenings, especially
on Fasting Days at Night, it is fit to present some pretty kind of
Creams, contrary from those at Dinner, or instead of them some Possets,
or other fine Spoon Meats, which may be pleasant to the taste, with
some wet and dry Sweet-meats, and some of your fine Drinks, what may be
most pleasing.

At a Feast, you may present these things following.

So soon as the Meat is quite taken away, have in readiness your Cream
Cheeses of several sorts and of several of Colours upon a Salver, then
some fresh Cheese with Wine and Sugar, another Dish of Clouted Cream,
and a Noch with Cabbage Cream of several Colours like a Cabbage; then
all sorts of Fruits in season, set forth as followeth:

First, You must have a large Salver made of light kind of Wood, that it
may not be too heavy for the Servitor to carry, it must be painted over,
and large enough to hold six Plates round about and one larger one in
the middle, there must be places made in it to set the Plates in, that
they may be very fast and sure from sliding, and that in the middle the
seat must be much higher than all the rest, because that is most
graceful; your Plates must not be so broad as the Trencher Plates at
Meat, and should be either of Silver or China.

Set your Plates fast, then fill every one with several sorts of Fruits,
and the biggest sort in the middle, you must lay them in very good
order, and pile them up till one more will not lie; then stick them with
little green Sprigs and fine Flowers, such as you fancy best; then serve
in another such Salver, with Plates piled up with all manner of
Sweet-meats, the wet Sweet-meats round about and the dry in the middle,
your wet Sweet-meats must be in little glasses that you may set the more
on, and between every two glasses another above the first of all, and
one on the top of them all; you must put of all sorts of dryed
Sweet-meats in the middle Plate, first your biggest and then your
lesser, till you can lay no more; then stick them all with Flowers and
serve them: And in the Bason of Water you send in to wash the Hands or
Fingers of Noble Persons, you must put in some Orange Flower Water,
which is very rare and very pleasant.

In Winter you must alter, as to the season, but serve all in this
manner; and then dryed Fruits will also be very acceptable; as dryed
Pears and Pippins, Candied Oranges and Limons, Citrons and Eringoes,
Blanched Almonds, Prunelles, Figs, Raisins, Pistachoes and Blanched
Walnuts.

_FINIS._

The CONTENTS of the First Part.

A.

Artichoke Cream.                                       152

Almond Pudding.                                        147

Almond Pudding.                                        144

Artichokes kept.                                       141

Almond Jelly white.                                    140

Almond Paste.                                          126

Almond Butter.                                         120

Apricocks dried.                                       116

Apricocks in Lumps.                                    115

Apricocks dried clear.                                 109

Almond Bread.                                          104

Almond Milk.                                           Ib.

Angelica Candied.                                       98

Apricocks preserved.                                    94

Almond Bakes.                                           88

Almonds candied.                                        85

Almond Butter white.                                    67

Artificial Walnuts.                                     57

Almond Ginger-Bread.                                    59

Ale to drink speedily.                                  42

Ale very rare.                                          41

Aqua Mirabilis.                                          1

B.

Bisket Pudding.                                        146

Black Pudding.                                         143

Bisket very fine.                                      130

Banbury Cake.                                          119

Barberries candied.                                    113

Bean Bread.                                            101

Barberries preserved without fire.                      84

Bullace preserved.                                      74

Black Juice of Licoras.                                 69

Barberries preserved.                                   62

Bisket Cake.                                            26

Balm Water Green.                                       21

Bisket Orange, Limon or Citron.                        130

C.

Clouted Cream.                                         154

Cream of divers things.                                151

Curd Pudding.                                          146

Clove Sugar.                                           142

Cinamon Sugar.                                         ib.

Cake without Sugar.                                    140

Cullis or Jelly.                                       139

Comfits of all Sorts.                                  137

Caudle for a sick body.                                136

Candy as hard as a Rock.                               129

Caroway Cake.                                          112

Cherries in Jelly.                                     108

Cordial for sleep.                                106, 107

Consumption.                                           106

Cordial Syrup.                                         Ib.

Cornish Cake.                                          Ib.

Cakes very fine.                                       105

Cider clear.                                           103

Clear Perry.                                           Ib.

Caroway Cake.                                          102

Cake.                                                   99

Cornelions preserved.                                   95

Currans in Jelly.                                       94

Custard for a Consumption.                             Ib.

Chips of Fruit.                                         89

Chips of Orange or Limon.                               88

Candied Carrots.                                        85

Conserve of Barberries.                                 84

Cordial most excellent.                                 69

Cakes to keep long.                                     82

Cakes with Almonds.                                 48, 82

Court Perfumes.                                         79

China Broth.                                            78

Cristal Jelly.                                         Ib.

Conserve of Violets.                                    75

Cakes very good.                                        61

Cakes of Violets.                                       60

Collops like Bacon in Sweet meats.                      59

Cough of the Lungs.                                    Ib.

Cordial Infusion.                                       58

Cakes very short.                                       57

Conserve of Red Roses.                                  53

Cucumbers pickled.                                      51

Cake with Almonds.                                      47

Cake with Almonds.                                      48

Cordial.                                                45

Cake without Fruit.                                     44

Consumption.                                            41

Chine Cough.                                           Ib.

Cream.                                                 Ib.

Cabbage-Cream.                                          39

Cakes of Quinces.                                       33

Consumption Ale.                                       Ib.

Consumption.                                           Ib.

Cream very fine.                                        31

Cucumbers pickled.                                      30

Candied Flowers.                                        29

Clouted Cream.                                          28

Cough of the Lungs.                                     25

Cordial.                                                14

Cordial.                                                13

Cock-water most excellent.                              11

Cordial Cherry Water.                                    9

Cordial Orange water.                                    5

D.

Damask Powder for Cloths.                              155

Dumplings.                                             148

Dumplings.                                             Ib.

Dumplings.                                             Ib.

Distilled Roses.                                       143

Diet Bread.                                            103

Damsons preserved.                                      96

Damsons preserved white.                                60

Damson Wine.                                            50

Devonshire White-pot.                                   28

Doctor Butlers Water.                                    8

Doctor Chambers Water.                                   3

E.

Elder Water.                                            20

F.

French Bisket.                                         126

Flowers Candied.                                       131

Figs dried.                                            121

Flowers the best way to Candy.                          40

Froth Posset.                                          118

Flowers kept long.                                      83

French Bread.                                           46

G.

Green Pudding.                                         149

Green Ginger wet.                                      133

Grapes dried.                                          132

Grapes kept fresh.                                     131

Ginger-Bread.                                          127

Green Walnuts preserved.                               130

Gooseberries preserved.                                 65

Gooseberry Fool.                                        63

Grapes preserved.                                       59

Gooseberry Wine.                                        50

Gooseberries green.                                     45

Griping of the Guts.                                    43

H.

Hipocras.                                              111

Heart Water.                                            15

I.

Irish Aquavitæ.                                        142

Italian Bisket.                                        111

Jumbolds.                                              184

Jelly of Pippins.                                       97

Jelly of Quinces.                                       91

Jelly of Harts-Horn.                                    87

Juice of Licoras white.                                 80

Jelly very good.                                        68

Iringo Root candied.                                    64

Jelly of Currans.                                       63

L.

Lemonalo.                                              135

Limon Sallad.                                          133

Leach white.                                           104

Leach yellow.                                          105

Leach of Ginger.                                       Ib.

Leach of Cinamon.                                      Ib.

Leach of Dates.                                        Ib.

Limons preserved.                                       89

Leach.                                                  65

Lozenges perfumed.                                      64

Limon Cream.                                            48

[Transcriber's note: there are no page numbers in the original
for some of the following entries.]

Limon Cakes.

Limon Water.

M.

Mustard.

Mustard.

Marmalade of Limons.

Marmalade of Oranges.

Musk Sugar.

Marmalade of Quinces.

Mushroms pickled.

Marmalade of Cherries.                                 116

Marmalade of Oranges.

Marmalade of Cornelions.

Marmalade white.

Medlars preserved.

Marmalade of Pippins.

Marmalade of Wardens.

Marmalade of Damsons.

Marchpane.

Marmalade of Apricocks.

Morphew or Freckles.

Marmalade of Oranges.

Made Dish.

Marmalade of Cherries and Currans.

Marmalade of Apricocks.

Melancholy Water.

N.

Naples Bisket.

O.

Oatmeal Pudding.                                       146

Oranges in Jelly preserv'd.                             77

Orange Pudding.                                         46

Oranges and Limons to preserve.                         56

P.

Pickled Oysters.                                       153

Pickled French Beans.                                  Ib.

Pickled Barberries.                                    152

Poudered Beef kept long.                               154

Pudding to rost.                                       151

Pudding of Calves feet.                                Ib.

Pudding of Rasberries.                                 150

Pudding of Hogs Liver.                                 Ib.

Pudding of Cake.                                       146

Pudding of Rice.                                       145

Paste of Pomewaters.                                   135

Punch.                                                 134

Prunes stewed without Fire.                            Ib.

Pickled Oranges or Limmons.                            131

Potato Bisket.                                         Ib.

Parsnep Bisket.                                        131

Paste short without Butter.                            129

Puffpaste.                                             128

Puffpaste.                                             Ib.

Pistacho Cakes.                                        115

Powder for the Hair.                                   114

Pears or Pippins dried.                                110

Pippins dry and clear.                                 109

Perfume to burn.                                       108

Perfumed Gloves.                                       Ib.

Perfume to burn.                                       107

Pomatum.                                               100

Pippins in Jelly.                                       93

Posset.                                                Ib.

Posset with Sack.                                       93

Posset.                                                Ib.

Plumbs dried.                                           91

Preserved Pears dried.                                  81

Pretty Sweet-meat.                                      87

Paste for the Hands.                                    83

Plumbs dried naturally.                                 81

Pears dried.                                            76

Pippins dried.                                          73

Pippins green preserved.                                71

Peaches preserved.                                     Ib.

Phtisick Drink.                                         67

Paste of Pippins.                                       62

Paste royal.                                            61

Paste of Pippins.                                       54

Paste of Plumbs.                                       Ib.

Plain Bisket Cake.                                      53

Posset without Milk.                                    44

Pennado.                                                43

Purslane pickled.                                       40

Portugal Eggs.                                          29

Perfumed Roses.                                         27

Palsie water by Dr. Mathias.                            23

Plague Water.                                           16

Precious Water.                                          7

Plague Water.                                            2

Q.

Quaking Pudding.                                       147

Quince pickled.                                        141

R.

Roses kept long.                                       140

Rose Leaves dried.                                     124

Red Quinces whole.                                     122

Rasberry Sugar.                                        115

Rasberry Wine.                                          76

Red Roses preserved.                                    58

Rasberries preserved.                                   36

Rosa Solis.                                             14

Rosemary Water.                                          7

S.

Scotch Brewis.                                         143

Syrup of Rasberries, or other Fruits, as Grapes, &c.   135

Syrup of Citrons.                                      134

Sugar Plate.                                           124

Syrup of Roses or other Flowers.                       123

Sack Posset.                                           120

Sillibub.                                              114

Spanish Candy.                                         110

Syrup of Gilliflowers.                                  99

Seed stuff of Rasberries.                               98

Syrup for a Cough.                                      86

Syrup of Violets.                                       86

Syrup for a Cold.                                       79

Syrup of Turneps.                                       68

Signs of Small Pox taken away.                          66

Sugar Plate.                                            56

Snow Cream.                                             55

Shrewsberry Cakes.                                      49

Sillibub.                                               47

Sack Posset.                                            43

Sheeps Guts stretched.                                  40

Samphire boiled.                                        38

Stepony or Raisin Wine.                                Ib.

Sillibub whipt.                                         37

Syrup of Ale.                                          Ib.

Syrup of Turneps.                                       32

Sugar Cakes.                                            31

Signs of Small Pox taken away.                          28

Surfet Water the best.                              18, 22

Sweet Water.                                            18

Snail Water.                                            17

Spirit of Oranges and Limons.                            5

Spirit of Mints.                                         4

Soveraign Water.                                         3

T.

To cast all kinds of Shapes and to colour them.         75

Tuff taffity Cream.                                    112

Thick Cream.                                            40

Trifle.                                                 39

Tincture of Caroways.                                   27

Treacle Water.                                      8 & 16

W.

Walnuts kept long.                                     141

White Plates to eat.                                   117

White Quinces preserved.                                52

Water Gruel.                                            48

Wafer.                                                  35

Water against Infection.                                19

Wormwood water.                                         13

Walnut water.                                           12

Water for the Stone.                                    10

Water for Fainting.                                      6

The End of the Contents of the First Part.

The CONTENTS of the Second Part.

A.

Artichoke Suckers dressed.                             182

Artichoke Cream.                                       184

Artichoke Pie.                                         196

Artichoke Pudding.                                     223

Artichokes kept long.                                  229

Artichokes stewed.                                     277

Artichokes fryed.                                      282

Artichoke Pudding.                                     223

Almond Pudding.                                        161

Apple Tansie.                                          167

An Amulet.                                             168

Almond Pudding.                                        177

Angelot Cheese.                                        202

Apple Puffs.                                           253

Almond Tart.                                           290

B.

Brown Metheglin.                                       159

Beef Collered.                                         160

Barly Cream.                                           162

Barly Broth without Meat.                              188

Barly Broth with Meat.                                 188

Balls to take out Stains.                              228

Broth of a Lambs Head.                                 225

Beef-Pie very good.                                    244

Blanched Manchet.                                      247

Bullocks cheek baked to eat hot.                       299

Bullocks cheek baked to eat cold.                      ib.

Bacon Froize.                                          300

C.

Cheesecakes.                                           163

Cheesecakes.                                           164

Chicken Pie.                                           168

Collar of Brawn.                                       169

Capon boiled.                                          171

Cracknels.                                             172

Codling cream.                                         174

Cheese very stood.                                     175

Cucumbers boiled.                                      182

Collops of Bacon and Eggs.                             187

Cabbage Pottage.                                       192

Capon with white Broth.                                195

Calves foot Pie.                                       ib.

Carp Pie.                                              198

Calves head Pie.                                       201

Calves chaldron Pie with Puddings in it.               207

Coleflower pickled.                                    210

Cheese Loaves.                                         213

Custards very fine.                                    216

Cods head boiled.                                      222

Chicken Pie.                                           226

Capon boiled.                                          236

Chickens boiled with Goosberries.                      241

Chickens baked with Grapes.                            243

Capon baked.                                           245

Cambridge Pudding.                                     249

Chiveridge Pudding.                                    250

Calves Tongue hashed.                                  255

Capon boiled.                                          Ib.

Capon boiled with Rice.                                256

Capon boiled with Pippins.                             Ib.

Chickens boiled with Lettuce.                          257

Chickens smoored.                                      263

Calves feet hashed.                                    264

Chickens in white Broth.                               265

Capon rosted with Oysters.                             271

Calves head with Oysters.                              279

Carp Pie.                                              289

Consumption Remedy.                                    306

D.

Dried Tongues.                                         202

Delicate Pies.                                         215

Ducks boiled.                                          259

E.

Elder Vinegar.                                         159

Eels and Pike Together.                                179

Eels rosted with Bacon.                                180

Eels and Oister Pie.                                   183

Egg Pie.                                               217

Eel Pie.                                               219

Eel souced and collered.                               Ib.

Eels stewed.                                           220

Eels in broth.                                         267

F.

Fresh Cheese.                                          164

Furmity.                                               187

Furmity with Meat Broth.                               189

Furmity with Almonds.                                  Ib.

French Pottage.                                        102

Fricasies of several sorts.                            199

Fricasie of Sheeps feet.                               205

Fried Toasts.                                          209

Fritters.                                              246

Fricasie of Oisters.                                   218

Fricasie of Eels.                                      Ib.

Fresh Salmon boiled.                                   221

French Broth.                                          225

Fine washing Balls for the Hands.                      224

French Servels.                                        230

Florentine baked.                                      242

Friday Pie without fish or flesh.                      Ib.

Fritters.                                              246

Farced Pudding.                                        247

Fricasie of Eggs.                                      248

French Puffs.                                          253

Flounders boiled.                                      298

G.

Green Tansie.                                          167

Gravie Broth.                                          191

Goose dried.                                           193

Goose Giblets with Sausages.                           199

Garden Beans dried.                                    234

Gurnet boiled.                                         238

Goose baked.                                           246

Goose Giblets boiled with Roots and Herbs.             261

Goose Giblets boiled.                                  260

Grand Sallad.                                          268

Gammon of Bacon Pie.                                   298

Green Sauce for Pork.                                  305

H.

Hasty Pudding.                                         199

Hasty Pudding.                                         Ib.

Hasty Pudding.                                         Ib.

Hare Pie.                                              203

Hashed Meats.                                          217

Herring Pie.                                           220

Herb Pie.                                              226

Haunch of Venison rosted.                              273

Haunch of Venison boiled.                              275

Haggus Pudding.                                        294

Hasty Pudding.                                         Ib.

I.

Italian Pudding.                                       254

Ice and Snow.                                          303

K.

Kickshaws to bake or fry.                              254

L.

Lobsters buttered.                                     175

Liver Fritters.                                        177

Loaves to Butter.                                      206

Limon Cakes.                                           212

Loaves of Curds.                                       213

Lobsters rosted.                                       227

Lamb Pie.                                              233

Leg of Mutton rosted.                                  266

Leg of Mutton boiled.                                  238

Leg of Mutton with Oysters.                            270

Loin of Mutton stewed.                                 274

Lark pie.                                              286

Lettuce pie.                                           287

Lampry pie.                                            292

Lenten Dish.                                           307

M. [Transcriber's note: heading omitted in original.]

Metheglin.                                             160

Misers for Childrens Collation.                        208

Minced Pies.                                           212

Made Dish of Rabbet Livers.                            241

Mutton smoored.                                        261

Mutton smoored.                                        262

Mutton Pie.                                            303

N.

Neats Tongue Pie.                                      194

Neats Tongue rosted.                                   239

Neats Tongue hashed.                                   264

Neck of Mutton boiled.                                 274

Neck of Mutton stewed.                                 287

Nuts fried.                                            300

O.

Oatmeal Pudding.                                       165

Olio of several Meats.                                 172

Oysters and Eels in a Pie.                             197

Oysters and Parsneps in a Pie.                         181

Oyster Pie.                                            197

Oranges and Limons in Jelly.                           212

Oisters fried.                                         214

Oisters broiled.                                       ib.

Oysters rosted.                                        ib.

Olives of Veal.                                        222

Oatmeal Pudding.                                       295

Oat-Cakes.                                             232

Olive Pie.                                             223

P.

Puddings in Balls.                                     165

Pigeons boiled.                                        166

Pasty of Veal.                                         170

Pigeon Pie.                                            ib.

Pork rosted without the Skin.                          173

Pig rosted like Lamb.                                  174

Potted Fowl.                                           179

Parsnep Pie with Oysters.                              181

Pig Pie.                                               197

Pudding of Manchet.                                    201

Pompion Pie.                                           208

Pompion fryed.                                         ib.

Pike rosted and larded.                                221

Pomander very fine.                                    224

Pompion Pie.                                           227

Pickled Sprats.                                        223

Pasty of Ling.                                         229

Pallat Pie.                                            231

Pippin Pie.                                            235

Pasties to fry.                                        236

Pigeons boiled with Rice.                              239

Pigeons boiled with Gooseberries.                      ib.

Pippin Tart.                                           244

Pancakes crisp.                                        247

Pudding of Goose Bloud.                                249

Pudding of Liver.                                      250

Pigeons boiled with Capers and Samphire.               260

Partridges boiled.                                     266

Pike boiled with Oysters.                              268

Pig rosted with a Pudding in his Belly.                269

Pippins stewed.                                        277

Pig rosted without the skin with a Pudding in
  his Belly.                                           281

Pancakes very good.                                    283

Paste very good.                                       294

Paste to raise.                                        Ib.

Paste for baked Meat to eat cold.

Pie of Veal.

Pie of Shrimps or Prawns.

Pie of rosted Kidney.

Potato Pie.

Pig Pie.

Pork Pie.

Pudding of French Barlie.

Pomander very fine.

Pudding of wine.

Pudding of Hogs Lights.

Posset Pie.

Pippins dried.

Poached Eggs.

Pippin Paste.

Pippins stewed.

Q.

Quodling Cream.

Quinces to look white.

Quince Pie very good.

R.

Rump of Beef boiled.

Rolls for Noble Tables.

Rolls very short.

Rasberry Tarts.

Rabbets with Sausages.

Rice Cream.

Rabbet boiled.

Rice Pudding.

Rabbet boiled with Grapes.                             258

Rabbet boiled with Claret.                             ib.

Red Deer Pie.                                          291

Rock of Sweet Meats.                                   309

S.

Souced Veal.                                           169

Sauce for Mutton.                                      273

Summer Dish.                                           175

Souced Pig.                                            178

Several Sallads.                                       183

Several Sallads.                                       ib.

Soles dressed very fine.                               186

Spinage Tart.                                          184

Stewed Fish.                                           ib.

Spanish Pap.                                           190

Sallad of cold Meat.                                   193

Sheeps Tongues with Oysters.                           ib.

Scotch Collops.                                        200

Shoulder of Venison, or Shoulder of Mutton
  rosted in Blood.                                     204

Stewed Pig.                                            ib.

Steak Pie with Puddings.                               205

Salmon dressed by Infusion.                            206

Stewed Carps in blood.                                 209

Stump pie.                                             216

Sauce for Fowl.                                        232

Sorrel Sallad.                                         234

Sallad cold.                                           ib.

Sauce for Veal.                                        235

Sauce for a Leg of Mutton.

Souced Fish.

Swan baked.

Small Birds baked.

Stewed Pudding.

Sussex Pudding.

Sausages boiled.

Shell-fish fryed.

Steak Pie.

Shoulder of Venison rosted.

Sallads boiled.

Shoulder of Veal boiled.

Stewed Broth good.

Sallad of Salmon.

Shoulder of Mutton with Oysters.

Stewed Artichokes.

Sauce for Fowl.

Sauce for Partridges.

Sauce for Quails.

Salmon Pie.

Shaking Pudding.

Stone Cream.

Snow Cream.

Sussex Pancake.

Snow and Ice.

Sallad in Winter.

Sallad in Winter.

Sorrel Sops.

T.

To boil a Teal or Wigeon.                              240

Turkey baked.                                          245

Trouts stewed.                                         267

Toasts of Veal fried.                                  282

Tarts of several Sweet-meats.                          302

Treacle Wine.                                          306

V.

Venison baked to keep.                                 178

Umble Pies.                                            243

Veal smoored.                                          262

Veal rosted with farcing herbs.                        273

Veal fried.                                            283

Venison Pasty.                                         301

Vin de Molosso.                                        306

W.

White Broth with Meat.                                 225

White Broth without Meat.                              ib.

White Pot.                                             291

Whitings boiled.                                       298

_Postscript._

Now good Readers, here are three hundred and ten choice Receipts added
for a Second Part of the _Queen-like Closet_, and you may, I am sure,
make many more of them if you observe how many I have taught in one; if
I had not taken that course, only for brevity sake, & that it might not
be tedious and impertinent to you, I might have enlarged this Volume
very much.

_FINIS._