-

{233}
Cookery.

To make a Lamb pye.

Cutt a hind-quarter of Lamb in peeces & lye it in a pye with suck a -
lettice, & orange lemon citron & mace, dates & nuttmegg, salt a litle & butter and
when tis baked, putt in some white wine butter & sugar, and ice it with rose -
water & hard sugar & sett it in the oven again.

A Chicken pye

Season them with a litle pepper & Salt & nuttmegg, then having hard -
lettices boiled tender, marrow, Dates large mace & goosberries laye them -
in the pye; Bake it when, when tis almost baked, liquor it with rosewater -
Verius buter & sugar & the yolks of 2 or 3 eggs well beaten, you make
Lambs pye so.

To make a Curd Pudding.

Take wild curds & eggs & a litle flower & season it with nuttmegg &
sugar, tye it up in a Cloth, Boile it with yout Beef, then putt it in a dish
stirr into it a litle rosewater.

To dress Lamb

Take a leg of Lamb, & slice the flesh of it, beat it with a rowling pin,
Shred it small with suet or the fatt of your loin of Lamb, season it with -
pepper & salt, make it up in round balls with some goosberries or green grapes
putt into them then seald in water some winer leaves & wrap the balls in them
so putt them into a stewing pan with as much water as will cover them, So lett
them stew till they be enough, Serve them in their own liquor, you may stew -
them with a sharp apple & a onion shread small, If you have no goosberries nor
grapes also, you may putt them up in loaf lettice or for want with an egg & that -
will bind it, It eats well baked in a pye with sweet butter & the loin of Lamb, cutt
in stakes and beathen as afore said to make it tender, so bake it & liquor it as the afore pye

To make puffs paste for a small venaison pasty.

Take 3 quarters of a peck of flower & 4 pounds of butter, make your paste with cold
water and a egg, so rowle & beat in the water as is usual, mingle some of this butter
in dry with the flower, for within beate & mince very small a pound of suet, putt in -
also a pound of butter.

Sawces.

For venaison white bread & claret wine, or else venigar coloured with barbarries
a sprigg of rosmary, cloves, boile all well together &sweeten it.
For mutton, take a glass of Claret wine or bear half a spoon full of mustard, an Onion
sliced, scrape in a litle nuttmegg & so stew it a litle.
For a wild Duck or a tame, take it from the fire when it is half roasted, cutt it up,
& putt it into the dish you serve it in & cutt some chalotts from the pells beate it smal
a pretty deale of it, putt in a faire glasse of small bear with a pretty deale of salt So
lett it stew till it is enough, be sure tis not above half roasted when you doe this.
For Fish, boile your Trouts or what you have with a handfull of salt & a bundle of
sweet hearbs, take of some of the liquor they were boiled in & putt in some butter -
2 anchoves & some hors-radish, so melt it well over the coaler, you may putt in -
some lemons peels. Some add a little wine & fine flower & spices & the putt the butter and some yolk of eggs
For litle Birds, take crums of white bread & butter, So keepe it stirring over th e
coales in a dish.

2[34]
Cookery..

An oattmeale pudding.

Take what oattmeale you think will make a reasonnable pudding, boile
it well in milk, take your suet that is before cutt very small, and when your
Oattmeale is boiled enough, putt in the suet with a quarted of a pound of butter -
So lett it stand and coole; then putt in 5 or 6 eggs and what spices you please,
putt in some fruits and bake it.

A fine Dish of Pepins

Take your pepins, cutt them in halves, core them if you please, but not
pare them, then strow some sugar att the bottom of you dish, and put your pepins
one by one the flatt side downwards, then strow some more sugar on them &
cutt in some lemons peels & poure in some white wine or cyder; so bake it
with white bread or some small thing, them putt them in a cleane dish with
the liquor and some sugar strewed on them.

To make a Coller of Veale or Wild-Boare.
Take the bones out of the larget leg of Veale, open it very broad & beat
it with a rowling pin, then take salt, pepper, Cloves, mace & ginger with
thym, sweet marioran & rosmary, shread the hearbs small & with the spices
season your Veale, & with one pound of bacon lard it with square peeces about
the size of your litle finger. rowle it up like brawn, binding it with tapes
close, putt it into a pott with 2 po unds of the best better, Cover the pott with
paste, so sett it in the oven; If your veale be large, it will require 4 houres
baking, lett it stand in the pott till it is thoroughly cold, then take of the tape
sett it in the dish with the Jelly of it & the butter melted and poured on it,
If you would sett it out handsomly, gum some bay-leaves & straw some confits
on them & so stick them on the Veale with several coloured jellies.

To make a Coller of Beef & salt neats Toungs

Make a pickle of bay-salt & salt-peter, & lett your flanck of Beef, you intend
to roale laye therein 24 hours, putting it in, when it is a litle more then luke
warme, after Season it, & bind it up with tapes, as you doe the above Coller, this
is an excellent pickle to make neats toungs looke read, but they must laye there
in 3 weekes att least.

To Broile an Eele

Take your Eele, scour it & skin it to the taile, then take Sage sweet marjoran
anchoves & nuttmegg & salt, shread it very small & stuff your Eele with it & rub
it over, then draw the skin over it again, & so broile it whole. It will require
some time to broile.

A good Sallett
Take some young Turnupps, pare them & slice them in thin round slices
lay a layer of these on your pott, & strew some pepper & salt on them, and
then another layer of turnups & more pepper & salt, so doe as many as you
please, putt some good venigar on them. then boile some water & venigar &
bay leaves togethe, & when that is cold, putt that to them too, so keep them.

143