-

292.

beaten & finely searred, putt to there the quantity of an Egge of
sweet butter, rubb the Butter well into the Flower & Sugar , y^t it
cannot be discerned putt in 6 Yolkes of Egs 3 whites 4 graines of
Muske and 4 of Amber Gris made into fine powder, 6 Spoonfulls of
Orange Flower water or Damaske Rosewater 6 Spoonfuls of Cream
mingled together & putt into your Stuffe as much water & Creame by
little and little as you find will make it into a Stiffe paste mold there
together a Quarter of an houre, then pull it to pieces againe, then putt
to it what Quantity You like of Coriander Seeds rubd & bruised when
y^e Seeds are well mingled in thes Paste make it up into knotts & butter
plaster very shinne, & lay your knotts upon them, prike them & sett
them into the Ouen as hott as for Biskett, Let them stand till they
are thoroughly bakt, & whilst they are baking take a Quarter of
a pound of double refined Sugar or more, wett it with halfe Spring
Water & halfe Rosewater, boyle it to a cleare Candy & with a
feather wash your Jumballs ouer, then lay them upon the Plate
againe & sett them into the Ouen till they be thorough dry.

To pickle Cherries

{Lady Browne.
A ffan}
Take the soundest faire Heart Cherries you can gett, lay them in
rowes at the bottome of a Kettle, & putt upon them a little dill &
Mace, sprinkle a little Salt upon them, couer them with 3 parts Vi=
negar & one part water boyle them till they be tender, then putt them
in an Earthen pott & keepe them for your use. {thus you may doe Coucumbers}

To dresse a Calues Head with Oysters.

{M^rs Coply.
A ffan}
Take a fatt Calues Head, & boyle it with a little Salt untill it be
halfe boyled then take it out of the pott, & cutt all the meat from
the Bones into small pieces: then stew the meat in white wine & some
of the Broth; boyle it in a Pipkinn & putt in some Peppar & ........
..................................., a whole Onion, a little time,
...................., or Lemmon, a dozen of Oysters; when this
is enough take a dozen of the fairest Oysters You can gett and lett them
{bee}

293.

{the eggs and butter
are best put into
the Meat, to beat
up all together
in the pipkin.}

bee ready stewed; then putt your meate in a Dish, & poure upon it
halfe a pound of sweet Butter thicke beaten with the yolkes of 6 Eggs
well beaten, & the aforesaid stewd oysters. Then beat them all well
together betweene 2 dishes. Then dish it up with the great Oysters
on the topp and Sippetts about. If you loue them 'tis best to beat an
Anchoue or 2 with your Butter and Eggs.

292

beaten & finely searred, putt to there the quantity of an Egge of
sweet butter, rubb the Butter well into the Flower & Sugar , y^t it
cannot be discerned putt in 6 Yolkes of Egs 3 whites 4 graines of
Muske and 4 of Amber Gris made into fine powder, 6 Spoonfulls of
Orange Flower water or Damaske Rosewater 6 Spoonfuls of Cream
mingled together & putt into your Stuffe as much water & Creame by
little and little as you find will make it into a Stiffe paste mold there
together a Quarter of an houre, then pull it to pieces againe, then putt
to it what Quantity You like of Coriander Seeds rubd & bruised when
y^e Seeds are well mingled in thes Paste make it up into knotts & butter
plaster very shinne, & lay your knotts upon them, prike them & sett
them into the Oven as hott as for Biskett, Let them stand till they
are thoroughly bakt, & whilst they are baking take a Quarter of
a pound of double refined Sugar or more, wett it with halfe Spring
Water & halfe Rosewater, boyle it to a cleare Candy & with a
feather wash your Jumballs over, then lay them upon the Plate
againe & sett them into the Oven till they be thorough dry.

To pickle Cherries

{Lady Browne.
A Ffan}
Take the soundest faire Heart Cherries you can gett, lay them in
rowes at the bottome of a Kettle, & putt upon them a little dill &
Mace, sprinkle a little Salt upon them, cover them with 3 parts Vi=
negar & one part water boyle them till they be tender, then putt them
in an Earthen pott & keepe them for your use. {thus you may [...] Coucumbers}

To dresse a Calves Head with Oysters.

{Mrs Coply.
A Ffan}
Take a fatt Calves Head, & boyle it with a little Salt untill it be
halfe boyled then take it out of the pott, & cutt all the meat from
the Bones into small pieces: then stew the meat in white wine & some
of the Broth; boyle it in a Pipkinn & putt in some Pepper & ........
..................................., a whole Onion, a little time,
...................., or Lemmon, a dozen of Oysters; when this
is enough take a dozen of the fairest Oysters You can gett and lett them
{bee}