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304

To make a Posset without Milke
{A Hon}

Take a Quart of the strongest and stalest Ale you can gett
sett it upon the fire in a silver bason, & when it boiles put in 14 Eggs very well beat w^ith 4 spoonfulls of Sugar & a little sprigg
of Rosemary, stirr it continually on the fire till it be as
thick as a posset & so serve it up.

Dr. Fraysers way to dresse an Eele.
{A Hont}

Slip of the Skin to the tayle, then [carv] it on both
sides at an inch distance, rub it lightly with Salt, then boile
white or Claret wine Vinegar about a Wine glasse full & poure
it upon the Eele, having put it in a dish round, then cover it
with another dish, & let it lye till you have thus prepared
your Selfe: [Vir]: First Onyon small minced to the quantitie of
about 2 Spoonfulls, 2 Anchovies, a piece of thin Lemmon-peele
about the breadth of a shilling, of Sweet herbest Thyme, Winter
Savory, Penyroiall, Sweet Marjoramana in all of these about as much
as will lye in a spoone when they are minced; Round pepper un:
beaten about 12 graines, & of beaten Pepper somewhat more, one
small clove of Garlicke, of spice, Mace, Cloves & Nutmegs a
small quantity, of parsley more then of all the other hearbs, chops
likewise; All these Small minced together, & mingled with fresh
butter are to be inelged in the Belly of the Eele, & into the slitts to
fill it, & then the Skinn to be drawne backe againe to cover it.
Tye the Eele to a spitt with a thread, & as it roasts bast it with
Salte & Oyle, & if you will therin Garlick. The Sauce is made
of the Stuffe in the belly adding 2 or 3 Anchovies with Creame
Butter. So taking of the Skinne dish it up. Rub the dish with
Garlicke.
If it be a pond Eele, to cleare it as well as a River Eele, put it in a Fish Trunke & let it lye in a cleaner River more or lesse as
there [...] be cause.

142
305
{A Han}

To make a Cake

Take two pounds & tenn Ounces of Flouer, 3 quarters of a pound
of Butter rubbed into the Flouer, two pounds & a halfe of Currants, 2
Ounces of Sugar besides the [icing], tenn Eggs, but six of the whites, a lit
the Mace, Cinamon, & Nutmegs about 3 quarters of a pint of Creame
Warme, a quarter of a pint of yeast, a little Saffron, It should be sett [ins]
the Oven when Manchett begins to coulour.

{A Han}
To make the Queens Cake

Take a full quarter of a piece of fine flower,
a pint of [Criame], 3 quarters of a pound of butter,
ten yolkeis of Eggs, [a pinch and quish of thest: salt]
cloves, mace, & nutmeg, as you like. Halfe again
the droping of Rosewater, halfe a ound of
blanch Almonds, half a pound of first papyas, both a pear and amber
gris & the Rosewater. one pound & a halfe of
Currans, 1^t of raysins pared very small. brown
all this together, & let it lye an hour in the
dough, then make up the Cake, and let not the
cream bi too hott, nor [ht not y mouth]
of it, but by shaving yr Cake up & downe
3 or 4 times. It is stored in the Ovein [firstly]
on hower, then drown it, and yed it well
wi[th a fin enegar] & Amber. Sett it with the
oreningaine will of be bright, & then drowne
it againe for yr [wfe].

To make a Spanish Bisket

[Cut up a round of Brisket b iron small priey
a loyd of tassels with a little bigger pieces, 1 ^t of
Veals with little pieces, two ribbs of a Nick of meat
ton in of Shakes,
a Capone in a quarters, 3 chickens,
3 ducks, 3 partridge, 3 scppis, 3 pidgeons, 3
turkey chickens, 2 cocks, 2 rabbit, 2 dozen
of larks, or other small Birds, four Robb]