Transcribathon: EMROC 2021

196. grinding it till it be very well melted, then put in to it, halfe a quarter of siuett, w.th forty drops of ye Essence of Jesmin or Orange, w.ch you lik best, when these are all perfectly well in= =corporated in the Morter, poure out ye water from ye Paste, very cleare, & poure [??] opon the paste this mixture, leauing in ye Morter what hangs about it of this composition; mingle ye paste, & ye Amber very well [together?] w.th ye fingers, till all be perfectly well incorporated, then poure ye rose water into ye bason, ye [??] poured out b:for, & sett it upon a

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}

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.

{306} A Pudding. {A Han + 7} Take one pound of light white bread cutt in thing slices, cover in wh 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, [] , salt, sugar, very little flower, cover up dish with puffe [], set it in a quick oven, but not to scorch it.

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

Today cherreys & make cherrey wine

I hope Ri mih yir yur