Early modern recipe books

235.

Cookery.

A Fraze or Pan-Pudding.

Beate 6 or 7 eggs & putt to them a pinte of creame & thicken it with flower, not all together so thick as pan-cakes, butter Season it with Salt & a litle pepper, fry it with butter; when one side is enough, turne it with a plate, and fry the other, you may putt in Corrints & shread suet with rose-water, nuttmegg & sugar for the seasoning.

To Boile Trouts.

Take some water & claret & salt a bundle of sweet hearbs, some hors-radishs & lemon; when this liquor boiles, putt in your fish, there should be but litle liquor in all, So Keepe them Stewing till they are enough, then take them out, & putt them into a dish rubbed with garlick over a few Coales to Keep it warme; Then take some of the liquor you boiled them in & some claret wine, hors-radish, Challot lemon, mace, Cinamon & nuttmegg & some ginger, when it boiles putt in some anchoves, if you have many trouts 7 or 8 anchoves, So when it has stewed enough putt in allmost a pound of butter, Keep it stirring till t'is melted, Soe poure it on your fish.

A new fashion of Scoth Scollops.

Take a legg of mutton, cutt it thin, Knock it cross to make it tender, then bake sweet marjoran, thym & a good deale of parsly & chop them fine, then take gravy and 2 anchoves melted, shread capers, a litle salt, one nuttmegg grated, some lemon's peels shred fine & some claret wine, mingle all these together, dipp your meate in it peece by peece, strow some hearbs on each peece, So putt it in a pan & cover it, close, lett it stand 2 or 3 hours, then fry it with sweet butter, & when t'is enough stirr in your sawce & five eggs well beaten, to thicken it up, it is much better if you have any oysters to putt in it. If you are in haste you may fry it assoone as it is cutt.

To fricassy a Shoulder of Veale.

Cutt your Shoulder in thin slices & larde it with bacon, So fry it with Claret, & when it has fryed a litle, putt in some crums of bread & lemons peel, and when it is enough, putt to it some anchoves dissolved before in gravy or wine, So Serve it.

A Dish of Sturgeon.

Cutt Sturgeon in thin peeces, fry it with butter, for the Sawce take butter & Venigar. It eats like salmon.

To make Marrow Pudding.

Butter the bottom of your dish well, then lay a layer of Sliced white bread upon the butter, then take the marrow of 3 bones with raisins of the Sun Stoned & Sliced dates, lay them upon the bread, putt it downe close with your fingers, then lay Slices of white bread upon it, then take creame & the yolk[s] of 6 eggs beat them together, & season it with nuttmeggs, sugar & rosewater, So poure all this into the dish over the bread & raisins; half an houre will bake it; then Sprinckle it with Sack, and Strow fine sugar upon it to ice it, then Sett it into the Oven again a litle, then stick it with Citrons & candied oranges.

236.

Cookery.

To fry Steakes or Bake Venaison

After you have hackt them tender, fry them in ale with a Bundle of Sweet-hearbs, a onyon & a litle pepper, when the meat is fryed enough, take it out & putt it in your warme dish, then putt a peece of butter into the liquor in the pan, So poure it on the meat. I[s] held the best way to fry Scoth Scollops or any meate in ale; and when you bake venaison putt ale to it instead of wine, for wine hardens.

A Warden or Paires Pye.

Pare them, bake them in good crust with some sugar, you need not di[.e] up your oven, but let your pye Stand above 5 hours; when you draw it, you may cutt it up & breake your whole paires & putt in a peece of butter, or you may keep them whole & putt in some creame & 2 eggs beaten together, So putt it in again, till it is a perfect custard. or you may eat it without this.

To Spicth Co[o]k and Eele.

Wipe him very cleane, then slit him quite thorow the back, & take out his gutts & cutt him in 4 or 5 peeces, So salt him & broile him with the Skin side downwards first, then turne him & broile him browne, then make a thick lea[r] with butter & venigar & anchoves, So serve it.

To make Tarts of any fruits, in thin pans with loose bottoms.

If you intend aples, pare them & slice them very thin from the cores, Slice them in broad peeces, So sett them a boiling in water, sugar, and lemon's peels with a litle juice of lemons; then goe about your paste thus; Take about 3 pintes dishes of flower for 8 pans & 3 quarters of a pound of butter, which breake into litle bitts & mingle in your flower; then make a hole in your flower & break in 2 eggs & putt some water in, make it to a paste with as litle molding as you can then butter your pans very thin over & flower them well, rowle out your paste thin & round & cover the sides of your pans; By this time your pepins will be boiled clea[n] putt it in without more sugar & so cover your pans with another thin peece of paste Now if you would doe it with old aples & not boile it, you must Sprinckle a litle Sugar a spoonfull att the bottom of your paste & lay thin slices of apples one peece by another half way your pans, then putt in lemons peeles in peeces & strow some more Sugar & so fill it up with more apples & strow sugar a top, one hour bakes them the Oven should be pretty quick att first & Keep up the lid to raise the crust; take them not out of the pan till they are cold.

A Hash.

Take either beef, mutton, or Veale, cutt it in peeces & beate it well, fry it in butter a litle, then putt it in your stewing dish with some Claret wine & Shalotts, Soe Stew it, & when tis allmost enough, if you have any gravy putt it in with anchoves and if you will some Capers or pepper; when it is enough putt your meat into the dish you serve it in warme & your liquor you took out of being very hott putt in a peece of butter, Keepe it Stirring till t'is melted, So poure it on your meate.

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237. Cookery. To stew Eeles Take white wine & water and a great bundle of sweet marjoran winter savory & persly & thym some salt a litle Venigar, hors-radish & shallots, when it boiles, cutt your Eeles into handsome peeces & putt them in with noe more liquor then to cover them, When you think them stewed enough, take of the liquor of the fish with some white wine lemons peels hors-radish spices & the bundle of hearbs chopped small, so when it boiles putt in some anchoves, & when you think it enough a good deale of butter, keepe it stirring till it is melted, lay your Eeles in a dish & poure this on them. To Stew a Haire or Beef or mutton. Mrs. Hux. When you have skinned & washed & joynted your haire, take your frying-pan fill it with good Ale that is not bitter, if it be stale it is the better, putt in some salt and a litle onion sliced, then putt in your hare into the cold Ale, but it must be cutt in peeces first, so frye it, it will take up a good deale of time to boile it tender, then gett some sweet marjoran, thym & winter savory, chop it small, when your hare is half fryed & above, strow in a good many of these hearbs & some hole mace, but you must before you putt these in be sure you skim your meat, It will take up a great deale of Ale, but you must not putt yosur Ale in cold but boile it in a skellet that you may skum it before you poure it to your meat; When you find your meat tender, take it up & putt it into a dish that you serve it in upon sippets on wales then putt into the liquor a good peece of butter & 3 or 4 anchoves & more salt if it wants, so stirr it over the fire till the butter is melted, then poure it on your meat in the dish. To Stew a leg of Beef. Mrs. Hux. Hang on your pott by 7 a clock in the morning & cutt your leg bones & all into 6 peeces, so keepe it boiling & scum it very well; about 10 a clock scrape 5 or 6 carrots & slice them but not thin & 3 or 4 turnups pare & sliced, then take winter Savory Marioran & thym with all sorts of spices petter & salt & 4 large Onions, and chopp the hearbs & onions very small, mingle the Spices with it well & so putt it into the pott Keep it boiling a pace till diner time, when you putt in these things, putt in alos a porrenger of verius, and soake in some of the broath as much wheat bread as you like, then when the meat is tender, serve it upon sippetts.

To make a Goose Pye. Take your goose, cutt it downe in the back, and take out all the bones, Season it well in the inside with hole pepper & salt, be sure you the bones well out without altering the shape of your goose, then sow it up with thread & iust give it a scald in boiling water, when it is a litle hardned take it out & flatt it handsomely, and when it is cold putt in your goose in the pye, having before taken out your thread that sow it together; Make your paste for 2 gueeses to laye one a topp the other, with a peck & a quarter of flower & two poun^ds of butter, Season your goose on the outside & cover them with butter, so bake it, having made your pye thick, it requires great deale of baking. If you meane to keep it, when it is cold you must fill it up with butter. If you putt but one goose into your pye & bone it, take six full pints dishs of flower stroacked off a poun^d of butter, above half a poun^d of driping. this make paste enough for one goos Cookery. 238 A parsnep's pye. Take the best parsneps you can gett, & boile them very tender, then peele them & cutt them in long slices, then season them with Sugar & beaten Cinamon then putt them into your pye, laying att the bottom a good deale of fresh butter, & putt into the pye marrow & 2 or 3 blades of mace & 3 or 4 dates sliced; when you have layd in your parsneps, lay a good deale of butter a topp, with hard yolks of eggs, laid on whole before you lay on the butter, then close it up, bake it, & before you serve it up, cutt up the lid & putt in your pye a caudle made of verius or Rhenish wine & 2 or 3 yolks of eggs beaten & a litle butter & sugar, & then sett it into the oven for a litle while, so serve it.

To pickle Cocombers another way. Make a pickle of Venigar, salt & dill, when they have lain in that pickle a fortnight, take them out, wipe them dry, Then make another pickle of Venigar Salt & dill, boile it till it will bear an egg, So poure it on your Cocombers scalding hott, then beate a litle allum in fine pouder & strow it on them, so tye them up. Some putt as much water as Venigar and more, and after it is boiled & cold putt it into the Cocombers with some mace & whole pepper looke page 214. Some fater they are cold poure melted mutton suet upon them.

Plumbs Porredge. The day before you hang on your legg of Beef with the litle marrow bones peeces of beef in the great Kettle thick it with Oattmeale, & when it is well boiled, take of themeat & straine the broath, the next day about ten a clock hang it on in the SameKetle beef & broth, putt in a poun^d & half of Whole prunes 3 poun^ds of Corrints, 2 poun^ds & a half of raisins of the sun & spices, so lett it boile till diner. Lemons or Oranges Pudding. Take 12 yolks of eggs, a quarter of a poun^d of butter, as much sugar, the Juice of 2 Oranges & the rinds of them grated & beaten in a stone mortar with the butter, till it is not see, then putt it in a dish between 2 puffs paste, litle baking serves, boiling the rinds tender & beating them in a mortar. Oranges Butter. Take the yolks of 12 eggs, beate and straine them in the Juice of 8 good Oranges Sett it on the fire, & lett in boile to the thickness of butter, then putt into it a litle bitts of butter & sweeten it to your taste, stick it with Almonds, add a spoonfull of Orange flower water. Venaison's Pasty. Take a gallon of flower, 3 poun^ds of butter, 3 or 4 eggs not beaten, putt in your butter cold & mix it well with the flower, then take cold water & wett it as stiff as you can, assoone as it is worked together, rowle it out, but not to thin. Then att the bottom of your pasty, lay some suet of a Kidney of beef that is well beaten & skinned, then Season your Venaison, lay it in & a top putt some more suet, if it be a hanche a poun^d & a half of suet or 2 poun^ds with as much butter. Six houres bakes it, take the bones, and when you draw out the pasty poure of the liquor of the bones baked in a pott with water) & putt in into the pasty, till it will hold noe more, then sett the pasty into the oven again for one minute. you may putt some wine & spices with th^e bones. To take away the Saltness of Anchoves. After you have washed them, soake them in milk for a quarter of an houre, this will take of the extreame saltness.

239

Cookery

To roast a Hare

Case him, take his liver with some fatt bacon, beate & skin some chalotts & putt it to it with some thym & winter savory small minced, half a grated nuttmeg a litle Salt & an egg, So make this thick into a pudding with grated bread. Sow it into the belly of the hare, & baste your haire when it is well warmed with work creame, keep it so basting all the while it is a roasting, which will be 2 hours. If it is a large hare, Keepe a quick fire to it, then when it is enough melt a good deale of butter thick, take out the pudding & bruide it into the butter well, so leave it. You must beat the liver & bacon well with a rowling pin before you putt the things to it.

Codlin's Tarts

Codle & peel your Codlines, bake them with sugar, when they are baked, cutt up the lids & take thick creame, and if you sweet them but little before, putt in the more sugar to the creame, poure on this creame; and if you poure it on when your tart is to hott it will curdle your creame, and if it be to cold it will not thicken the creame close the lids on, fill them not to full, & sett them into the oven for a litle while

To feed Turkyes well & make them hardy. Lady Rainsford

The only way to make them thrive & be hardy is when they are about 6 weekes old pull out the bloody feathers next their wings and feed them with worm-wood cutt small in their milk or other meat.

To Bake an Oxen's Cheek.

Take an oxen's cheek & bone it, season it with pepper & salt, and if you please a litle other spices, putt it in your pott & just cover it with halfe water & half stale ale, putt into it 3 or 4 whole onions & a bundle of sweet hearbs, cover the pott with a peece of course paste; 5 or 6 houres bakes it. When you draw it, toast some while bread for silpers to lay att the bottom of your dishe.

To Stew Sockers of Hartichocks.

Cutt them to the white part, and if they are large, slitt them in the midle, so putt them into a skellet with no more water then will cover them, putt it in little nuttmegg & mace, when they stew, lett them be covred close, and when they are enough serve them up; for sauce take a litle of the liquor they boiled in & melte some verius & butter in it. The bottoms of full grown Hartichoaks doe well thus taking of the Choaks.

To pickle Kidny's Beanes.

Take your Beanes fresh gathered, putt them into ale venigar for 8 days, then boile them in water & salt till they be tender, then pickle them as your girkins.

A most Excellent Way to Stew a Rump of Beef. Mrs. Huxly.

Take a good fatt Rump of beef & salt it 3 days, then stuff it well with Thym, sweet marioran, winter savory, some penny-royall, a few green chalotts, some cloves & mace & a litle pepper & salt, grated bitts of suet as bigg as one finger. then boile it very tender, in no more water then will cover it, then take it up putt it into a stewing-pan, with some of the liquor it was boiled in & a botle of cyder or white-wine, 2 or 3 onions, some whole pepper, cloves, mace & a bundle of sweet-hearbs, & lett it stand & stew often moving of it least it stick to the pan. Then take 3 or 4 poun^ds of buttok beef & slice it very thyn hacking of it, then butter a frying-pan & lay it in, peece by peeces, and when it is browned on one side, turne the other, & when that also is brown & the gravy dryed up allmost (but be sure it doth not burne) then putt in a handfull of fine flower, stirring it well upon the fire, then

Cookery

then putt in a quarte or 3 pintes of good stale strong beer & a quarte of y^e liquor the beef was stewed in, but none of the fatt, 2 or 3 anchoves, a peele of a Lemon, a couple of nuttmeggs cutt in quarters, a few cloves, 2 or 3 onions, a race of ginger sliced lett all these stew together, till you see it thick & the goodness of the meate be out, then straine it thorow a cive. Cutt some turnups in bitts like dices, fry them brown then dish up your beef & putt in a handfull of stiread Capers & some whole, & allmost a pinte of musherons, little bitts of Sorrell & spinage, poure all these on the beef, lay the fryed turnups upon the Beef & broath, the hearbs must be boiled tender If the liquor be not sharp enough, squeeze in the Juice of a Lemon.

A Tansy. Mrs. Warren.

Take a pinte of creame, 14 or 15 eggs, fling away all the whites bux six, make it of a good greene with juice of spinage & a very litle sprigg of half a pinte will greene this quantity, grate in nuttmeggs & 3 or 4 spoonfull of bread, sweeten it to your taste, Line a skellet with butter, putt in your Tansy, thicken it well over some coales, keeping it stirring all the while; then line your frying-pan with butter, poure in your stuff, hold it high of the fire att first, stirr it till it gather, then keep it sha-king from the bottom, be sure it stick not the bottom, if you find it doe loozen it with your knive & a litle butter, you need not turne it, till you turne out for good & all, you need not stirr it when it is in y^e pan unless it be extreame thin It experienced to be a good way to putt the frying-pan into a hott oven & soe bake your Tansy. hag. 215.

Eest Dumplings.

Take about a porrenger full of warme milk, 2 spoonfulls of eest 5 or 6 eggs, a litle ginger & salt so lightly stirr in your flower to this, till you have made it into a litle paste, this will make 6 dumplings, sett them warme to rise a litle above half an houre boiles them. A penny loafe, soaked in milk all night, the next morning tye it up in a cloth & boile it a litle above half an houre, then cutt a hole a top & poure in melted butter, with some about it, so putt on the peece again. Some takes out all the crums of the Loafe & order it as you doe your bread puddings, so putt it in again & tye up, so boile it

Poche Eggs.

Breack them in a dish, & when your water boiles putt them in, then lett the water boile up once more, so take them up between 2 spoons draine them.

A Savory Pye. Mrs. Rainsford.

Paire apples & cutt them in thin round slices as for tarts, lay a layer of this att y^e bottom of your pye then cutt some onions thin & season them with pepper & salt, lay a layer of them & so applies & onions till you have filled your pye, and at the topp strow some corraints, lid it & bake it, & when it is baked cutt it up & stirr in a peece of butter.

Veale's Toasts

Take the kidnys of veale fatt & all with some of the meat, mince it small, putt to it a quarter of a poun^d of corrints, sugar salt & nuttmegg, the yolks of 4 eggs, as much creame as will make it about the thickness of a pudding you stirr to boile, Cutt a penny-loaf into reasonable thickness, spread this meat pretty thick on the bread, strow some flower atop of them, melt some butter in a frying pan & when it boiles up, putt in your toasts, the bread side next the pan, & when that is fryed, turne them, so fry the other side also, take them up with a slice. Strow sugar on them.

241

Cookery.

Divers Seasoning for Boiled Meats.

For a Capon or Pheasan.

Take mace, Cinamon, the meat of an Orange in quarters, Sugar, marrow the oranges peels boiled and layd on the capon or pheasan.

For a Capon or pullet.

Mace, Sorrell, parsly, thym, Rosmary, Marygold[, ] flowers & raisins.

Patridge or Woodcock.

Mace a bundle of Sweethearbs, Sorrell Endive, raisins laid on Sopps dipped in butter, white wine, Sugar, Sliced nuttmeggs beaten together.

Birds.

Mace, Sorrell, thym parsly, Rosmary, Goosberries or grapes.

Mallard.

Mace, whole pepper, a bundle of Sweet hearbs, Corrints, Onyons, Carrots, Verjus.

Mutton.

White wine, pepper, Salt, butter, goosberries or grapes.

Veale or Lamb.

Mace, thym, parsly, Capers, Verjus butter, chopped parsly, Corrints, goos berries or grapes.

To Boile or Stew a Legg of mutton or Veale.

Take the meate of a legg of mutton or veale and save the skin whole, then take a pound & a half of beef suet, of the flesh so taken out the beigness of both your fist, and mince the flesh first and the suet after and putt them both together, then take a litle quantity of thym & parsly & strip them and mince them like wise with the flesh and suet, then season it with a good deale of ginger & salt according to reason; then take 8 yolks of eggs and the cloves of a head of garlick well pick't and cutt in two, and worke all this together, and putt in the skin, which being prick't with two pricks to keep in the meat, putt it in a pipkin of water & lett it boile an houre and a half; then take forth some of the broath, and in that together with a pinte of Sack steepe a loafe of bread cutt in thin slices and so straine it & putt it in again together with a few cloves & half a dozen of bay-leaves & so lett it boile an houre & a half more, then take it of.

To Sowce a pigg.

Take a pigg of a forthnight old, cutt it in halfe, and take out the bones, & lay it in water a day & a night, & shift it once, then cutt it into little collers, some foure of a side; beate 12 Cloves, 4 leaves of large mace, two Nuttmeggs sliced thin; then Strew it upon the collers and rowle them up, & tye them like Grawn and lett them boile 3 houres being seasoned with salt; when it is almost boiled putt a bundle of thym, rosmary, marjoran; and when it is half cold putt in halfe a pinte of venigar.

To make fine paste.

Take 3 pintes of flower, half a pound of butter, 6 yolks of eggs and a spoonfull of rosewater, mingle them with seething water & make a stif[t] paste.

242

Cookery.

Sawce for Artichoaks.

Take 2 spoonfull of Venigar & lett it boile, putt in half a pound of butter, and sett on soft fire, then beat it with a spoon till the butter be melted, and the sawce thick; the fire must be noe more then will keepe the dish warme.

A Spinage or Carrott Salett.

Take a good handfull of spinage & washe it, then sett on some faire water, when it boiles putt in your spinage & lett it seeth a litle while, then take it of & lett it run thorow a Calinder & press it between two trenchers then chopp it finely and putt it in a pipkin with Sweet butter, Verjus, Sugar and corrints, and when it is boiled enough, serve it with hard eggs cutt in quarters. you may doe carrots so, seeth them tender & chopp them very fine and boile them with your Spinage.

To Season a Chatern pye.

Take a pound and a half of suet, cloves, mace, & nuttmegg, pepper Thym & parsly, penny-royall, marjoran & winter savory, marygold flowers a little sugar the yolks of hard eggs; half a pound of raisins and a handfull of grated bread.

To make Sausages.

Beside what is directed page 231 you may leave the egg & add a litle fennell's seed bruised a very litle thym, marjoran, penny-royall, winter savory, parsly a good deale of sage, chopp all together, put them in a Small hogs-gutts & lett them hang near the fire to dry.

To make pyes to eat hott.

To a fillet of Veale take 4 pounds of suet, 2 pounds of Corrints, 4 nuttmeggs, 2 races of ginger, 2 leaves of mace, a quarter of a pinte of rose-water, the juice of 4 lemons and a little sugar.

Minced pyes to eate cold.

Take a fillet of Veale and parboile it, mince it very fine, putt to it 4 pounds of suet 4 nuttmeggs, 4 races of ginger, half an ounce of Cinamon, 4 leaves of mace 40 cloves all small beaten; 3 pounds of corrints 2 pounds of raisins of the sun a quarter of a pinte of rosewater & a little Sugar. A quarter of an houre will bake it.

To boile Olives of Veale.

Chopp parsly, thym & yolks of eggs mingled together, spread the veale with it, rowle it up with a peese of marrow in the midle of it. Boile them in white wine mace, whole pepper & a bundle of hearbs; when it is dished strow on it a hard egg chopt small, grapes goosberries or sliced lemons.

To Season a pidgeon's pye.

Take pepper, salt, chopt hearbs, mace sliced lemons, capers, corrints, in the bottom butter, when it is drawn putt in a litle claret wine & venigar.

A Goosberries tarts.

Take a pound of goosberries 3 quarters of a pound of sugar, a quarter of an ounce of whole Cinamon, & lett it Stand 2 houres in the Oven.

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243. Cookery. To boile a Capon. Trusse your Capon with a little Rosmary and thym in the body, then - putt it in a great pipkin with so much water as will cover it, and a quarter of a pinte of Rhenish wine, one leave of large mace 5 spoonfull of - verius and a good deale of salt, & so lett it boile a good pace, till it be - tender, then putt it in a dish with a caudle made as falloweth. Take 2 yolks of eggs & one white, beat them will & putt to them half a pinte of Rhenish wine, six spoonfull of verius, one leafe of mace, one stick of cinamon, sett it on the fire & keepe stirring of it till it boiles up, then putt six leaves of beetes a hanfull of sorrell a litle parsly, when it is allmost boiled putt in a litle peece of sweet butter, an orange quarterd & so lett it boile a litle, then season it with sugar & so serve it with your Capon strowing the the yolks of eggs and raw parsly chopt small. To boile Sheep's trotters. Boile your trotters in faire water till they be tender, then take them out and putt them in a dish with the yolks of 2 eggs well beaten together with a spoonfull of verius, 2 ounces of butter, half a spoonfull of sugar a quarter of a nuttmegg sliced, sett them on a soft fire stirring & turning continually, then putt in a few capers, & lett them stand on the fire till the sawce be thick and looke white, & so serve them with sippets. Rice's pudding. another way. First boile your rice in water, then take 6 yolks of eggs & one white, - mingle them all with your rice & a good deale of marrow salt & a litle creane then season it with sugar, cinamon, nuttmeggs, cloves & rose-water then - fill them in the least skins & fill them not to full, you must clap them with your hands that the wind may go out & so tye them, & when they boile, - give every one a prick with a pin that the wind may go out. To make a Butterd Loafe Take 3 quartes of new milk, and putt in as much runnet as will turne it, take the whay cleane from it, breake the curds very small, and putt in 6 yolks of eggs & one white & a handfull of grated bread, half a handfull of flower, a little salt & mingle them well together and worke it well with your hands; rowle it - into 4 loafes, bake them in a quick oven, 3 quarters of an houre will bake them, then take haf a poun^d. of butter 4 spoonfull of cold water, halfe a nuttmeg sliced - a litle sugar, sett it on a quick fire and stirr it with a spoon continually till it be thick. And when your loafes be baked, cutt of the tops & stirr the crums with a knive & putt in some of the butter. then putt on the covers & lett them in again Some half a quarter of an houre, then serve them on a pye plate in a dish. Before you sett the loaves in the oven beate the yolk of an egg & a little beare and wipe them over with a feather. Cookery 244. To boile patridges to eat cold Trufs your patridge as to boile, putt into the belly a sprigg of rosmary Thym whole mace, pepper and salt and a few cloves; take halfe water half Rhenish wine so much as will cover it & strow pepper & salt & soe lett it stand bettween 2 dishs till it be cold; then serve it to the borde with bay leaves. Thus may you boile pulletts and any fowle to eat cold. To boile a Legg of Lamb. Stuff your Lamb with parsly & sorrell chopt small & wett it with venigar, putt it in a pipkin to boile with as much water as will cover it, and a handfull of beetes parsly, sorrell & lettices shread a litle together, lett it stew softly till the lamb be tender, when it is allmost boiled putt in the yolk of an egg & a litle of the white well beaten together with 3 spoonfull of verius, so lett it boile up, then stirr it , & putt in a litle salt & so serve it with sipetts. To Salt butter to Keepe and to make it fresh when you please. When you have washed your butter from your milk cleane, make a brine of water & salt; you may know when it is salt enoug by putting an egg in it if it sinck it is to fresh, butt if it swimes, you may washe your butter in it very well & soe putt it up; And when you have need, washe it once in water till it be of the temper you will have it, and make it up into what forme you please for your owne table or to any use; it shall be good as any. To Make Jelly of a Chicken You must take a chicken & cutt in peeces, putt them in a pot or sylver tankard, that hath a narrow mouth & so cover it close, then sett the pott on a gallon of water, & so lett it boile till you have all the substance of the chicken, and when you doe take it of, you may season it with a litle sugar and orange, you may take it hott or cold as you like it best. A Fine Way to Make Fresh Cheese without any Runnet. Take half a dozen of new layd eggs, breake them into a basom, then beate them the whites & the yolks together, first taking away the cock's treading, then take a quarte of creame & putt it into a faire chafer over the fire, bruise a good nuttmegg something grosly & tye it up in a litle cleane ragg & putt that into your creame & putt likewise your beaten eggs with a pretty quantity of fine white salt and a spoonfull or two of rosewateer, & so lett it boile with a soft fire, stirring that very softly till you see that gather to a curd & the whay lye cleare about that, then take it from the fire & poure that into a cleane linnen cloth that is not over thick, holding that over a Bason, that the whay may run out; then take a cleane dish & lay down your napkin into the dish, with the curds in that and take as much sugar finely beaten as will make it sweet unto your liking & worke it very well into the curds as it is in the cloth; then straine it thorow that cloth into the dish, then dish it up either in your owne cheesfatt or in what fashion you will have it, & so lett it stand one houre or two, and when you will serve it, whelme it downe into your dish or bowle, and putt your creame about it, & so serve it up.

247. Cookery. Eggs Sawce for a Hen. Take 4 eggs boile them hard & take the yolks forth, take some venigar & sweet butter & your eggs yolks chopt small, take some sugar & cinamon a litle pepper & mustard, & so boile them all together for your hen.

A woodcock Sawce.

Take Onions & peel the & shread them very small & take a great deale of crums of bread & sweet butter, & mould them together with your hands & stuff your cock with them; & then roast it with tha^t in his belly, and take what you leave of your stuffing & putt some venigar & sugar & a litle pepper; so boile it all in a dish together, so you many serve it up under your cock. If you list use this sawce without a cocke, you must take your Onyons & boile them well in faire water, shread them well, you must take some new butter & some Venigar some sugar a litle pepper & boile them all together, then serve it with some sippets of bread toasted about it.

A French pye.

take either rabed, thicken Capon or Veale that is roasted, & when it is cold mince it very small & take thrice so much fine sheeps suet & lett it be very small minced, then take 2 handfull of raisins of the Sun, pick out the stones & mince them very small, then take a whole Orange preserved & a dozen dates, & pare the white that is within away, and mince the Orange & the dates alltogether, & mingle them with the rest of your stuff; then take nutmegg a litle ginger knock small & a litle sugar & salt, & so pull them into your pye; then put in a litle claret wine & rosewater & some white sugar, then take the yolks of 2 hard eggs & mince them & throw them upon the meat & then close up your pye for baking and when it is half baked take a feather & wett it in rosewater, and stroake it on the top as it is in the oven, & then bolt a litle sugar of the top of all, and it will make it looke as it were glased.

To make good black pudding.

Take your groth & putt them into the blood to steepe them all night, & throw in 2 handfull of salt & stirr it well together and cover it close, then take fennill & marjoran & read mint, hysop & thym as many as will goe into a good pig pudding & pick them from the stalks & mince them very small & putt them to your blood & for one beast Inmeat putt a good peck of shread suet; Be sure you scoure your puddings skins very well & then lay them to steepe with salt & water & the aforesaid hearbs amongst them, which will make them have a good taste. To make a Tart of Cherries.

Take the Cherries & pull out the stones, then lay them on your psate one by one as thick as you can, then cast a litle sugar & cinamon & a litle ginger upon them, & soe cover it with the cover & lett it be cutt, then lett it back a quarter of an houre, then take it forth & cast a litle sugar & Cinamon upon & so serve it forth.

A Chatern pye. Mrs Hobson

Boile your Chatern, & when it is boiled shread it small as you doe for minced pyes, & boile 6 or 10 egges hard according the bigness of your Chatern, and shread the^m small with the Chatren, then season them with Cinamon, Nuttmegg Cloves & mace, sugar & a litle salt, and putt Corrints as you like & half a dozen good pepins, a glasse of Sack, 2 or 3 spoon-full of rosewater. So fill your pye & soe bake it.

Cookery. 248 To make a Marrow pye. Take fine flower a quarte, 3 or 4 yolks of eggs, and make your Coffin as thin as you may, then take a chicken & quarter it in 4. then take 3 or 4 artichoaks and boile them & take forth the cores & take of the leaves, leaving only the bottoms putt the bottoms in cold water, which will take away the blackness, then take 3 or 4 marrow bones & breake them in pieces & take forth the marrow as whole as you can; then take Nuttmegg & Cinamon maces & cloves a few, Sufar & lite salt & half a dozens dates & slice them in pieces, then, take a dish of butter, or two & putt in it, close it up & bake it; the Oven is to be but of a moderate heat, by reason the crust is fine, when it is drawn take white wine & sugar & a dish of butter & boile them on a fire and open the pye & putt tha^t into it & so serve it up with a litle sugar scraped on it.

To butter Turnups.

Take thick creame, & when your turnups are mashed, warme it & poure it on, & then a very little butter.

Crawfishs broath. Mrs. Edwards Take 5. dozen of Crafishs boiled, peel them, beate the shels with a quarter of a pinte of Claret; straine it & putt to it 2 anchoves, 2 whole onions, boile it a litle with half a nuttmegg grated; take out the onions, putt in the Crafishs a pinte of the liquor of pease, a quarter of a pinte of gravey, french bread sliced & dryed, 1. lemon sliced; salt to your taste make it boile in the dish. Save of the largest of Crafish to lay about the dish when 'tis ready.

To make Puffs paste. from our Cook. M.^rs Take 1 poun^d of flower. 1 poun^d of butter. & 2 eggs. Beate the eggs into the water which must be cold, then mix is with your flower & bring it to a stif paste. Work your butter well with your hand; then rowle up your paste as broad as you can & spread your butter on the top of it, then flower it a litle, so rowle it out as you doe for puff paste. Then you must boile your Apples then pare & slice them thin & putt a litle Orange peels So make the^m into litle pasties & bake them.

249. Cookery. To fry hartichocks bottoms. Boile them tender, and dippe them in eggs with pepper, & Venigar and ginger for sawce. How to sowce Eeles. Take the Eeles & splitt them & take out the bones & lay them in Water to take out the blood, & rowle them & tye them as you doe brawn, but first take some mace pepper and salt & strow it within them, Rowle them up & boile them in water & salt Venigar and a litle rosmary, Winter savory & thime some half an houre & Keep them in the Same liquor.

(Handwritten) MS. No. 244 (Medical seal with a serpent winding around an anchor with hands holding it) Words surrounding seal: Wellcome Historical Medical Library

Accesion Number (Handrwitten) 44190 Press Mark

(Handwritten): Dineley [or Dingley] H

Medical Receipts and an ARMORIAL ETC.

1564-1633

244 DINELEY [n DINGLEY) (Henry) [& others]

Medical recepts, and an Armorial, etc ([Drleil]) 1564-1633

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