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227.
Cookery.
Mince Pyes.
Take toungs, perboile them, and to two pounds of this meat take 3 pounds
of beef suit, mince it all together very small with a chopping knive, putt -
in 3 pounds of currints & 2 pounds of raisins of the sun, 6 apples pared, &
chopped with the meate, near a pound of sugar, Salt & spices. If to this quantity
of meat you putt 2 pounds & half of Corrints a pound & a half of raisins & above
a quarter of a pound of sugar will make them very good.
For the Servants pyes 3 pounds of beef 3 pounds of suet & 3 pounds & a half
of all fruits will doe well.
A Dish of a fillet of Veale or rabett or Pidgeons.
Take your meat after it is parboiled & cutt it in Slices with some peeces
of fatt bacon, fry it till it is brown in butter, then poure into it the yolks of
3 eggs, winter Savory & sweet marjoran cutt small into it, If there be to much
fatt in the pan, poure some out before you putt in the eggs & hearbs, stirr it
together with a spoon, & heat it a litle, melt a litle butter in your dish, so -
poure this on. a fillet of veale stuffed with Sausages meat is very good.
Apple's pudding
Take a dozen of apples, scalde them tender, then take of the skins & take the
pulp of them & putt to it 12 eggs but half the whites, beate them & take a penny -
loafe grated and a nuttmegg grated & sugar to your taste, a quarter of a pound of butter
melted, mix all together & bake them in a dish, butter your dish, your oven must -
not be to hott.
A Carrots pudding or of potatos another way.
Take 3 faire sound carrots, boile them very tender, peel them & stamp them in
a mortar to mash, putt as much sugar as will Sweeten it very Sweet; take the marrow
out of 4 bones & putt it amongst it in lumps, one quarter of thick creame, the yolks
of 6 eggs, half a pound of dates sliced, half a quarter of a candied lemon peel sliced -
a litle cinamon beaten Very fine, a litle Salt a litle rosewater, mingle these things
well together, butter a dish, putt it in, fill not your dish to full, because it will rise,
bake it in an Oven not to hott, it will to soon collour to much.
Apples pudding boiled.
Make a litle Short paste with the butter broken & rubbed into the flower, -
mix it with cold water, then rowle it out & with litle bitts of butter between, 2 or 3 -
times as you doe your puffs paste, this being done, rowle it out round; Take some
apples pared & cutt very thin, mingle them with a litle Sugar & nuttmegg grated & lay it in the
midle of the paste, but lay litle bitts of butter first, then gather your paste up round & putt it in -
a cloth & tye it up as you doe a pudding, flouring your cloth before you putt it in, & the water -
must boile, it will aske as much boiling as a peece of beef. When you serve it, cutt a hole in the
top & butter it, stirring your apples, and if it be not sweet enough, make it sweeter, putt on the
top again, putt Some melted butter in the dish, & strow on Sugar.

228.
Cookery
To marinate all sorts of Fishs
Fry the fish in oyle thoroughly then lay them on plates before the fire, that
the oyle may run from them, then take the best white wine vinegar as white wine
as much for sharpness as you please; but it must be pretty sharp, then putt a good
quantity of rosemary & bay & putt the fryed fish in the liquor, which must be enough
to cover the fish. If you would keepe them long, you must add to the -
boiling of the pickle, into which must be putt ginger & nuttmeggs sliced, cinamon
whole, cloves, penny-royall, mint, Rosmary, Sweet marjoran tyed in a bundle, these
must boile together half a quarter of an houre, then poure that pickle from the
hearbs; when tis cold putt in 2 or 3 bay leaves & some hors-radish & the fish also
to soure; this will keep 3 months, yet you may eat of it well Scraped in 20 days
it would doe well to poure some oyle on the liquor.
To make a Fricassy of Chickens.
Fley your Chickens & cutt them in peeces & crack the bones & putt them
in your frying-pan with claret wine & a bundle of sweet-hearbs an onion -
or two & a litle lemon's peel & a litle whole mace & a nuttmegg quarter'd, season
it with salt, fry it till it be tender, then putt in your butter, & fry a litle till
your butter is melted, then take the yolks of 5 or 6 eggs, beate them well with
Veriuice, putt in a litle sliced nutmeg & a few sweet hearbs shred small, putt these
to your Chickens & stirr it well together, then hold it on the fire again stirring
of it, it must not boile for feare of curdling, which be sure of. You may putt in
2 or 3 anchoves before you putt in your butter, or if you will oysters, but you must
boile them a litle first, so serve it with a lemon pared & shred upon it.
To make new fashion pancakes.
Take 3 pints of thick creame & a dozen of eggs beaten with a whisk & 3 or 4
Spoonfull of flouer, Some Sugar one nuttmegg, some rosewater, salt a quarter
of a pound of fresh butter or Something more, melt it, beate all well together & lett your
pan be cleane wiped & hott, so frye it thin without any thing in the pan, but the butter.
To dress a Carpe another way.
Take it alive, & lett it blood in the taile, & lett it bleed in white wine, keeping it stirring -
that the blood may not setle, sett it by. Then take white wine & venigar, water & salt as -
much as you think fitt, a bundle of sweet hearbs, a good deale of whole pepper & mace, a -
grated nuttmegg 2 onions, some sliced ginger & lemon's peels, (there must be noe more -
liquor then will cover the fish) lett it seeth before the Carpe goes in, then take a Eele -
and cutt it in peeces & boile it with the Carpe; take 3 pints of Oysters stew them in white
wine with mace, whole pepper, a bundle of sweet hearbs or onions; Then take the wine &
blood that was sett by, putt into it some mace, whole pepper a few sweet hearbs & a onion, Sett
it on a Chaffing dish of coales & lett it boile, dissolve in 2 or 3 anchoves, make it thick with butter
well beat; When the oysters are stewed, poure away the liquor from them & putt your Oysters
to this Sawce. Take up your fish & putt it into the dish you send it in to the table, Scald
the sippets in the broath of the fish sowcing, a litle orange or lemon on the oysters, then
poure all on the fish & serve it.