Early modern recipe books

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Folio Number 134v, Scribe's Page 290.

This recipe begins mid-sentence and is a continuation from the previous page 134r, Scribe's Page 289.

leaving one End open:unshewed fill it well with the Stuffe & bigg pieces of Marrow, so serve it up & lay it in a Napkincloth "Napkin" is scribbled out with different ink, and the same hand wrote in "cloth" above, which is different than the hand used in the recipe. This change seems to have been added later. & boyle it 2 houres in a pott of water; then take it up Cale & all, & lay it upon a Dish with beaten Butter with Vergis & a little Sugar. If you will you may sticke it with slices of blanched Almonds so serve it in

To make Broth of Calves Feete. A: Ffan {+} There is an attribution for A: Ffan in the left margin, and may be by the same hand in the recipe.

Take your Feet wash and picke them cleane then sett them on covered with faire water; then putt as much French Barley as will thicken the Quantity of Broth you make. Putt to it 3 or 4 Blades of mace a little time & Sweet Marjoram tied toge= ther & 1/2 a pound of Raisins of the Sunne will be enough for 4 Feete, boyl the Feet very tender before you se[nd] it up & lay Sippetts about the Dish.

To make a Fried Pudding. A: Ffan {+} There is an attribution for A: Ffan in the left margin, and may be by the same hand in the recipe.

Take a Quart of new Milke and putt to it the Crumme of a 2 penny Loafe; then sett it on the Fire that it may boyl till it be soft all alike then take 4 Eggs & a Nutmegg sliced thinn, 4 Spoonfulls of Flower; a little Salt 1/2 a pound of Beefe Suett stirr these well together: then have ready over the Fire some Butter in a Frying panne, & when it is warme then putt it in with a Ladle that contains 4 or 5 Spoonfulls, lay it in[t]o the panne-round about in the fashion of little Cakes tur= ning them with a Skimmer till they be enough & putt them in a Dish & keepe them by the Fire till the whole quantity of Butter be fried; then lay them in a Dish alltogether & scrape some Loafe Sugar on them and so serve them up.

Every individual line of this recipe, including the head and the annotation, is struck out. To make a hash in Cabbage. Lady Browne. There is an annotation in the left margin for Lady Browne and it seems to have been written by the same hand as the one in the recipe.

Take a pound and a halfe of Veale the skinne being taken away & 1/2 a pound of Suett, & 1/2 a pound of Bacon, shredd all these together verry This recipe ends in midsentence and continues onto the next page, folio number 135r, Scribe's Page 291.

135r: James Bigley:
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Folio Number 135r, Scribe's Page 291.

This recipe begins midsentence and is continued from 134v, Scribe's Page 290. The individual lines of this recipe are also struck out.

verry well; then season it with Pepper and Salt, & in hashing your meat fling in a Dozen of whole Cloves, with a little grated Nutmeg, & so mixe them together with 4 young onyons shredd very fine & a handfull of Parsley, then temper it with 3 yolkes of Eggs & one white, putting some pieces of marrow Dippt in the yolke of an Egge about it. To prepare your Cabbage fitt for this, you must first boyle it in water pretty tender, then take it out and open all the Leaves, till you come to the middle part; of which cutt of a little and hash amoung your meate, putting the greatest part of the hashed meat in the middle of your Cabbage, & so close up the rest of your meat within the leaves of your Cabbage, & so tye it up crosse with a String to keepe it close, so putt it into your pott to boyle, where there is some meat with it, it will take 2 houres boyling, then serve it up with some of the uttermost of the Broath.

A Receit for to make a great Cake without Fruite Lady Bedles Xo A. Ffan There is an annotation for Lady Bedles in the left margin. It's hard to determine if it's in the same hand as the one used in the recipe, but there's a second annotation for A. Ffan, which seems to have been added first, since Lady Bedles is written over part of the characters in Ffan's last name.

Take 3 Quarts of fine Flower 1/2 a pinte of Creame a pinte of Ale Ba[u]m 1/2 a pound of Butter 1/2 a pint of Rosewater 8 whites of new laid Eggs 3 of the yolkes. Let your Rosewater & Creame be warmd & your Egs well bea= ten; putt all these into the Flower and make a paste & when it hath layen warme 1/2 an houre worke in a pound of fine Sugar 1/2 a pound of Caroway Comfits, 3 graines of Amber Gris in powder mingled with your Sugar, make it up as fast as you can, & sett it into the Oven, you must use a Quart of Flower in the working it up after the Sugar is in, whilst it is baking take 1/4 of a pound of Double refined Sugar wett it with 1/2 faire water & 1/2 a Rosewater and 1/2 fair water, and boile it to a clear Candy, & with a feather wash your Cake over with the Candy, then sett it in the Oven againe till it be thoroughly dry.

The best way of making Jumbals. Lady Bedles.{+} Ann Ffan. There is an annotation for Lady Bedles in the left margin. It's hard to determine if it's in the same hand as the one used in the recipe. There's also a second annotation for Ann Ffan.

Take very fine Flower and putt it into a Pipkinn & with your hand thrust it downe as cleare as you can filling the pipkinn full; then putt it into an Oven with small Manchett & there let it stand all night; then searse it & take a pound & a halfe of the Flower & a pound of Sugar after it is beaten The recipe ends here in midsentence and continues on 135v, Scribe's Page 292.

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 Vinegar & 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}

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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.

To make Sr Kenelme Digby's Pudding {A flan +} Take the finest manchett of 2 dayes and slice it in slicesdipp it in Maratell or the best Canary wine, then lay them in a sliver bason or a deepe silver dish, then lay a lay of great peeces of marrow, then strow a powder upon your marrow & Bread make of 1/2 a pound of refined sugar halfe drachme of Ambar Gris, & 2 drachmes of cinnament beaton and searsed, then lay another lay of Bread dipped and marrow dy a Bullion made of Veal Chicken or Mason, or all together, fill your Dish up to the Brimme with the Broth, then couer it close with the Dish, and sett it upon a Chaffing Dish of Coales or a heater, then let it boyle till your Bread hath soaks up all the liquour as is very soft; then take the yolkes of 8? eggs skinne them and beas them uery well, ? putt to them 3 punts of the sweetest and thickest Creame you can get when you have beat them well together, poore it equally upon your Bread & Marrow then sett in a gentle ouen for halfe an houre, so serues it up {A flan x} To escaueile Sole, Trouts, Besugo or Seabreame Sardine or pilcher Take a pottle of the best .... Alle vineger a bottle of the clearest running water, ... ounces of cloues, ...kabf an ounce of mace, a few bay leaues, a ..., boyle this well together with a handfull of bay salt, as you take it of the fire, slice in a couple of lemmons, rinds & all, then take your fish, lay them in oyleue= ry well, the best you can gett then lay them upon a sheluing Board, till all ye lyle and liquour be drained from them, & they be uery dry, then lay

Folio Number 136v, Scribe's Page 294.

This recipe begins in midsentence and continues from Folio Number 136r, Scribe's Page 293.

lay a lay of [Hearbe &] Spice & then a row of Fish, & then spice and He[a]rbs againe, and so till all your Fish is in, then powre in halfe that which is left, & on the sixt day if there be roome putt in the rest, if not within 2 or 3 dayes longer there will be roome for the Fish will drinke up all the liquour, & then stopp it up close, the lesse Ayre comes in it the better, & after 8 or 10 daies it will be fitt for your use, then put in 2 pennyworth of Saffron. The hand switches here, and it appears this last line in the recipe has been added in later. and 3 Cloves of Garlicke if you willThere is a flourish at the end of this line.

To make a Beefe Pye. X Lady Lucas. A Ffan There is an attribution in the left margin for Lady Lucas and A Ffan which seem to have been written in the same hand as the recipe.

There appears to be a large X through this recipe, however, it's faded and just seems to have bled from the facing page. Take 4 pound of the leane of Buttocke Beefe 3 pound of the best Beefe Suett, shredd them small with a shredder, then beat it well in a Stone Morter; then season it to your liking with Pepper Salt & Mace beaten, then make it up with your Hands either Square or round, then sowe it up in a Cloth streight in that fashion you would have it, & steepe it a night in Vinegar; next day presse it sixe houres with good weight upon it, then take it out & putt it in your Pye with Butter under, & so bake it, and when it is cold fill it up with Butter; it will keepe 2 Months.

To Drye Neats Tongues. [...] The gap in the head is referring to 4 faded unknown characters on the same line as the title. {+} Sir K. Digby. A Ffan There is an attribution in the left margin for Sir K. Digby and A Ffan which seem to have both been written in the same hand as the recipe.

The body of this recipe has a large X struck through it.

Take your largest Neats Tongues that are perfect & free from bruises, cutt of the Fleshie part of the roote of the Tongue. rubbe them well in a Course Napkin with Salt, slitt them in the great Veyne in the middle about an inch deepe and a Fingers length, put in halfe an ounce of Salt peter if your Tongue be very large. if not, then proportionable. then lay them in a Barrell that does not leake, a rowe of Tongues with a little Salt Peter sprinkled upon them; then another rowe and a little Salt Peter, and so till you have filled up the Barrell. then putt a round Board on the topp that will fall Downe close upon them. lay a heavy weight upon the Board to presse your Tongues

This recipe ends in midsentence and continues onto the next folio number 137r, Scribe's page 295.

137r: James Bigley:
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Folio Number 137r, Scribe's Page 295.

This recipe begins in midsentence and continues from the previous folio number 136v, Scribe's page 294. in the rome of the Sallt petter must be putt hott bay and witt Salt, and all the rest in serted as in this receat; There are further instructions in the left margin, and it's written in a different hand, similar to that which added additional instructions on Folio Number 136r, Scribe's Page 293 The body of this recipe has a large X struck through it.

Tongues close. after 4 Dayes standing thus tye the top of the Barrell with Napkins & Clothes close coverd for 6 Weeks in a wett Larder that is not under Earth. then take them out, rubb them verry cleane, and hang them up in the Corner of the Kitchin Chimney, not in the Smoake 4 Dayes; but before you hang them sowe up the Places where you putt in your Salt Peter. after 4 daies take them out, & hang them in the middle of the roofe of your Kitchin. If they be well done they will last good 2 yeares.

The lines of the title and the recipe itself are all individually struck out with a line through each. To make Hoggs Liver Puddings.

Take 2 pound of grated Bread, 3 quarters of 1 pound Hoggs Liver boyled finely grated and searsed.

To make Biskett The title of the recipe is struck out with a single line, while the body of the recipe is struck out with a large X. {+} A ffan This recipe has an attribution in the left margin for A ffan, and it appears to be written in the same hand as the recipe.

Take a pound of fine Flower with a pound of the best Sugar, and mingle them, then take 4 yolkes and 3 whites of Eggs, & beate them together with 4 Spoonfulls of Rosewater, then put it together, & stirr it till it be well mingled, then butter your plates and strew some Sugar on them, and so bake them. .

To make Orange Biskett A ffan {+} This recipe has an attribution in the left margin for A ffan, and it appears to be written in the same hand as the recipe.

Take sower Civill Oranges the freshest and freest from Spotts you can gett, grate of a little of the yellow rind, then cutt them, and take out their meate cleane, so water them in Conduit water 2 daies, shif ting the Water twice a day; then tye them up in a faire Cloth; & boyle them till they be very tender; then take them of & let them stand till the next day; taking them out of the Cloth, and then weigh them, and take their weight in the coursest refined Sugar you can gett. beat each asunder a little and then putt them together & beat them till they be as fine as Marchpane past, then wring in a little juice of Lemmond & put in a few Cardimony or Carroway Seeds bruised, & then lay it in the Shape of Naples Biskett upon sheets of glasse & stone it till it be dry, turning

This recipe ends in midsentence and continues onto the next folio number 137v, Scribe's page 296.

pb n="296"/> Folio Number 137v, Scribe's Page 296.

This recipe begins in midsentence and continues from the previous folio number 137r, Scribe's page 295.

turning it when it is fitt to turne, in the drying you must beat Muske and Ambar Gris with your Oranges, allowing after the al= lowance of a graine of each to a pound. There is a series of ink dots (roughly 14) that trail from the word "pound", and may be caused from the large X on the facing page bleeding over.

The Hippocras. {+} Lady Worslane A ffan: This recipe has an attribution in the left margin for Lady Worslane and A ffan, and they appear to be written in the same hand as the recipe.

Take of the fine opening Rootes anazif, Caper & Tamerisk barques anazif, make cleane your rootes and bruise them, then putt them into a pottle of faire water in a Pipkin close covered, & let them so boile on the Fire, till a pinte of humidity be consumed, then put into it Ceterack, Tameriske, & Hartstongue & Succorie, let them so boile againe till there remaines but 3 pintes of the humidity in the Pipkin; then take it from the Fire, & let it stand steeping in the Chimney corner two houres, then wring the Li= quours close out through a Course Cloth; & to a pint & halfe of this Liquour decoited; adde a pinte and halfe of the best white Wine, mingle them well together, and putt them in a cleane earthen bottle or Jugg, and adde unto it 3 ounces & 1/2 of Cinnamon bruised, Nutmegs bruised, a dramme, & Cloves bruised, let these stand a day & a night exce[e]ding well stopped in the Chimney Corner, then adde unto it a quarter of a pinte of good new sweet Milke, & mingle it very well together, which will make the Decoction & Wine, coa= gulate together, and will by these meanes make it runne cleare, : then adde unto them the Syrrope of Bizantinus &Sc[a]lapendria anazi, dissolve them in a little of the Liquour, & then putt them into the Jugg, & likewise 2 Ounces of powder Sugar; these being all well mingled toge= ther powre it in your Hippocras bagg, and when a good Quantity is infiltered through, put it in againe & againe untill it runne as clear as you would have it, and put it in a Glasse well closed.

There is a large X over the body of this recipe but it's caused from the X on the facing page bleeding through.

To make Creame. The title is struck out with a single line, and so is the first line of the recipe on this page. A ffan {+} This recipe has an attribution in the left margin for A ffan, and it appears to be written in the same hand as the recipe.

Take 3 quarts of Creame & set it on the Fire and when it boi= leth

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138r: James Bigley:
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Folio Number 138r, Scribe's Page 297.

This recipe begins in midsentence and continues from the previous folio number 137v, Scribe's page 296. The body of this recipe is struck out with a large X.

leth take it of and putt in as much juice of Lemmon as will turne it; then putt it into a Diaper Napkin & hang it up all night; then lay a lay of Creame, & a lay of Sugar till the Dish is full. One Lemmon is enough if it be great.

An Excellent Receipt to make tender Biskett Cakes. {+} Lady Bedles A ffan This recipe has an attribution in the left margin for Lady Bedles and it appears to be written in the same hand as the recipe. There's a second annotation for A ffan but it appears to be in a different hand.

Take 5 Eggs both yolkes & whites that be new laid; & as neere as you can all of one Bignes, take away the treads & the Skinns of the Yolkes, beate them a little while put in halfe a pound of Sugar, searst, but never cease beating all the while; you must beat them no longer then your Oven is heating. When your Oven is hott take sixe ounces of Flower dried and searsed; stirre it as fas[t] as you can, all one way, till all the Flower be in; then fill your Plates and sett them into the Oven, & as soon as you see them risen & pretty well couloured which will be quickly draw them, & take the[m] of the plates & lay them on a Cloth that day, if you please you may putt in Coriander seedes bruised which must be put into the Flowe[r] You must have all things ready prepared before you beat your Egs & your plates ready butterd. You must beat your Egs all one way.

To make a Blood Pudding {+} Lady Branford.o A ffan This recipe has an attribution in the left margin for Lady Branford and it appears to be written in the same hand as the recipe. There's a second annotation for A ffan but it appears to be in a different hand.

The body of the recipe is struck out with a large X. Take Sheepes blood, a porringer full, stirr it till it is coole, putte it a 2 penny Loafe grated, or more, a peece of Butter melted the Bignes of an Egge, halfe a pinte of new Milke, Time, Penny Royall, Sives or young onjons, a little Marjoram, a handfull of parsley & sorrell, shredd your Hearbes verry fine, Stirr an Egge in with them, a little peppar and Salt; & mingle them well together; if they be too thinn thicke it with grated Bread as thicke as other Puddings, putt it in a Cloth & boile it an houre and a halfe.

To Stew Pippins. {+}

Wipe your Pippins very cleane, cutt them in halfes, lay them in a Disk cove.

This recipe ends in midsentence and continues onto Folio Number 138v, Scribe's Page 298.

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Folio Number 138v, Scribe's Page 298.

This recipe begins in midsentence and continues from the previous folio number 138r, Scribe's page 298. The body of this recipe is struck out with a large X. The body on the previous page was not struck out.

cover them with Water & a little Sugar, as much as will make them so sweet as you desire to have them, when they are tender on both sides squeeze in some juice of Oranges, as much as you your Selfe like, & serve them up in a Fruite Dish.

There seems to be a + on this line, but it's just bled over from the facing page.

For the Breeding of Pheasants. Lett this alone The head is crossed out, and underneath written in a different hand and different ink is "Lett this alone". It appears to be the same hand as the one used in mentioning experiments in the left margin. A ffan to be placed with experements This recipe has an attribution in the left margin for A ffan but it appears to be in a different hand. In accordance with this attribution, there's a note written in the same hand as the insertion in the head that reads "to be placed with experements".

The body of the recipe is struck out with a large X

If Pheasant will sit three weekes & three Dayes, from the day Shee is sett untill Shee disclose.

Let the House hen or Turkie Hen sit 2 or 3 daies to tread the nest hard & flatte upon Hen Eggs or Ducke Eggs before you set the Pheasant Eggs under Her.

The Henne must be sett in a Chamber, & you must pore a Scuttle full of gravell & sett a great greene turfe in the Chamber a pretty way of from Her, that the Henn may baske in it.

There must be a great ho[op]e sett round about the Henn of a foote broade whiles shee sits before She discloses, least the little Phea= sants after their disclosing runn away & hide them in Holes.

you must neither stirr, nor give the young Pheasants any meat in 24 houres, after they be dissolued, & then nothing but Ante Egs for a mone[th] together. Looke a day or two before they disclose, & if you see [a]ny loose Shells about them, that are disclosed, lift up the Hen so[ft]ly, and take the Shells away.

The third day after they have disclosed take away the hoop that was about the Henn, but let not the henn goe Abroad, in a seuen night af= ter, & then also a warme Sunshine day.

The Henn must not sit abroad in the night with the young Phea= sants untill they be 3 weeks old.

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To make while dices. { [Affan A]}

Take the yiolks of 2 Eggs and to spoonfulls of sark, & 2 spoonfulls of Rose water, & as much floure as will make this into paste sti[fe] Enough to row to, thin ro [w..-is-u..y] thinne, then take siluer dishes & butter them very thinne upon the crustfish of them, & lay this paste upon the barkfish of the dishes, & when you hand crush this paste of what fashion you like bist, soy them into our oven upon the dishes to dry, when they be thoroughly dry take them forth of the oven & let them stand untill they be cold & then take [take] off.

To Candie these dishes. { [Affar S]} Take one pound of dough to refine sugar beaten & sear.ed, [prot] to it forms [.....] & Ambar gris, the white of one egg, & 3 or 4 spoonfulls of Rose water, thin this is well together till it looks viry white, & when thass dishes you made be cold then with a feather wipe them with this Candy on your one fiste of them, then [for throw] unto the Oven hill that [fride] before dry, then take them out of the oven & when they be cold agaynd thin due this other fist of them, then agaynd sit them the oven hill that fire be dry afte.

302 To make a Creame {A Han}

Take a pinte of very thicke Creame, and then take halfe a pint of water, and in the Water boile some Coriander seeds then strain it and put the water into the Creame and so sett it on the fire, and let it boyle, and when it boiles put in a little salt and orange in the juice of halfe a Lemmon and stirr it well together, and when the Creame beginns to turne, take it from the fire and poure it gently int oa cleane cloth and tye it up all night that the whey may runne out the next mor: ing. With a Spoone mash it, and Season it with Sugar and Rosewater and Ambergreece and dish it & soe serve it on.

To make another {A Han}

Take a cleane Skillet and rinse it with Vinegar then poure out the Vinegar and put into the Skillet very thicke Creame & Set it on the. fire, and keep it stirring till it boiles, and when it begins to be thicke take it of the fire and sweeten it with Sugar & put in Rosewater & a little Ambergreece, & so let it boile again till it be very thicke but never leave stirring of it all the time. When you see it very thicke take it of and dish it and so let it stand a day before you cutt it.

To make another {A Han}

Take very thicke Creame and put to it Some Rosewater & Sweeten it well with Sugar, then put it into a wide mouthed glasse and shake it till it begins to be very thicke, then [stir] it and lay in the top of it some Creame and so serve it to the table.

144 303

To make a Hedg-hogg {A Han }

Take 3 pints of sweet Creame, and boile in it some Nutmegg and Mace and when it boiles put in being very well beaten five yolkes of Eggs white and all, and so stirr it and let it boile and when it is turned to Curds and whay poure it into a strayner and so hand it up to drayne for 6 or so houres when the whay is runne all out take halfe a pound of Almonds blanched and very finely beaten with Rosewater and temper them with the Curd and Sweeten it well with Sugar, and put Some Rosewater and Ambergreece into it and soe make it up in the fashion of a Hedgehogg and put in two Currants for the Eyes and stick all Almonds all over the back of it, and put it into a Dish and into the Dish put white wine & Sugar. or raw Creame and serve it to the Table. {A. fan }

A most excellent Receipt of Veale Jelly

Take a shoulder of Veale, cutt of all the fatt, lay it a soaking in Spring water a night, then wash it in warm spring water, cutt out all the bleeding veines, put it into a gallon of Spring water in a new or [...] cleane earthen pipkin, boile it fast over a cleane fire, skimme of all [...] fatt as it riseth, When it is boiled halfe away, sitt some in a Spoone to jelly, & when it cutts Stiffe take it of the fire, & runn it through a Cotton Jelly bagg into a silver or earthen dish, and when it is cold take all the fatt of from it; beat the white of an Egge and 4 spoonfulls of Rosewater up to a froth. Then put it into a very cleane pipkin or preserving [...] put in your Jelly to it half a pound of double refined Sugar, the juice of 5 lemmons, or a quarter of a pint of sharp white wine, 2 vaces of gin ger, a spoonfull of Cinamon water, 1/2 a spoonfull of Coriander seeds, 2 [...] le sprigs of Rosemary, lemmon rind thin pared as long as you can cutt it of from the lemmon. Sett all these upon a cleare fire; keep it stirring softly with a spoone till it boile up, when it is turnd like a possett & the jelly looks clear under the scumme take it of from the fire; and lay 2 or 3 Sprigs of Rosemary in the bottom of your Jelly bagg & runn your Jelly thro[...] into an earthen bason, & the 2^d. time runn it through into your glasses for your use.

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]

{306} A Pudding. {A flan + 7} Take one pound of light white bread cutt in thin slices, cover in wth Cream, ...set it on the fire till it is through warme, beate it well together, put in 12 eggs, beat 4 whites, put in beefe sewet, or marrow, Currans, raisons, salt, sugar, uery little flower, couer up dish with puffe [], set it in a quick ouen, but not to scorch it.

[new page]{A flan + 8} {143} {307} My Lady [Portlands] pudding. A pound of white bread crums, 2 spoonfulls of flower, & spoonfull of sugar, a little salt, nutmeg, parsley, tyme, winter [sauery], marjoram, peny rioll, marigold flowers, shred them small, mingle them all together wth the bread, put to it a a round marrow, 6 eggs well beaten wth a little fork, a hand full of currans.

To dry cherreys & make cherrey wine Take 12l of cherreys, 3l of sugar, let them boyle a little, let them stand till the next day, then take them out of ye syrrop, & put then in ye storre or ouen to dry, then put in 12 more? & let them stand as long, & when you hauve put them to dry, put halfe a pint of ths syrrop to a quart of white wine, corke up bottles close, lye the downe & put them [found] { A flan +} To make an almond pudding wth pyth of an oxebacke Take a good quontite of pyth out of the bark of a beeche, wash it uery cleane, & strip it out of the skin, beate it well wth the back of a spoone 2 [h..] take almonds blanchs & beate uery small, & put them into yr pyth, a spoonfull of ground bread, 12 eggs, 6 whites, all beaton, nutmeg & mace finally biaten & searched, refined sugar & marrow good store, a little ambar gris. When yr geotts [owe]clioune sprinkle them ??, ~& let them lye in it an houre bifore you fill them.

{300} {A Han +} To make the blanche Creame Take a pint of thick sweet Creame,

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Folio page 144r, scribe's page 309.

To make a Neates tongue Pudding.

+A Ffan11Attribution appears in left hand margin in a different hand than the recipe. Plus sign appears above center of attribution and the numeral 11 appears below center.When your neatestongue is well boyld, & peeld, beate it in a stone mortar very small, season it with Salt, nutmegs, mace, & sugar, 6 spoonfull of Creame, & yolkes of Eggs, 3 whites, a quarter of a pound of white bread CrummsThe "m" in crums is marked with a line above, indicating a double m., halfe a pound of Currans a quarter of marrow. wet your cloth, strew some white bread CrummsThe "m" in crums is marked with a line above, indicating a double m. upon it, lye it close, & put it into boyling water, & let it boyle an hower.

To stew Beeves Palats.

A Ffan+Attribution appears in left hand margin. Below attritbution is a plus sign.12Take Beefe palats after they be boyyledThe "y" in boyled is marked with a line above.tender with other meate, blanch & scrape them, cleane, then cut each palat in two, stew them between 2 dishes with a peice of leane [Bawn], a few mus= rooms, sweet-breads of Veale, or lam strong Broth, gravie of mutton, onyonnThe "n" in onyon is marked with a line above, indicating a double n.. [...]peper[s] orenge peele. lay at the bottome of your dish slices of light bread softned with gravie, stew marrow with your palats, take out your bacon & spices, & onyons, when they be stewd enough, squeeze in the juyce of 2 or 3 orenges, & serve the meate in upon the supp.

To make a posset.

A Ffan+Attribution appears in left hand margin. Also below attribution appears a plus sign in a lighter ink which matches that used to cross out the recipe.Take 5 pints of Creame, 18 eggs, beate them well, steepe them, styr a pint of sack & sugar to make it sweet, sweeten the Creame before you boyle it, set your Eggs upon Coales till they be hot stirring them continuallie; when yourCre