Hannah Woolley's Chapter 1: Queen Like Closer Frontispiece

Welcome to FabulousFusionFood's The Queen-like Closet by Hannah Woolley, Section 2, Part 2 Recipes — This is the second section of the second part of recipes from the Stuart volume, The Queen-like Closet by Hannah Woolley. The version presented here is from 1672, but the book itself dates back to 1670. Here you will find a facsimile of the original title page as well a the introduction and table of contents. I have used a special font to present the recipes in as close a form to the original as possible. I am also working on providing modern redactions for each and every recipe presented here. Enjoy...

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The Queen-like Closet: Section 1, Part 2: Recipes 101 to 200

101. To make good minced Pies.       Take one pound and half of Veal parboiled, and as much Suet, ſhred them very fine, then put in 2 pound of Raiſins, 2 pound of Currans, 1 pound of Prunes, 6 Dates, ſome beaten Spice, a few Caraway ſeeds, a little Salt, Verjuice, Roſewater and Sugar, to fill your Pies, and let them ſtand one hour in the Oven:       When they go to Table ſtrew on fine Sugar. 102. To make a Loaf of Curds.       Take the Curds of three quarts of Milk rubbed together with a little Flower, then put in a little beaten Ginger, and a little Salt, half a Pint of Yeſt, the yolks of ten Eggs, and three Whites: work theſe into a ſtiff Paſte with ſo much Flower as you ſee fit, then lay it to riſe in a warm Cloth a while, then put in Butter, Sugar, Sack, and ſome beaten Spice, and ſo ſerve it in. 103. To make Cheeſe Loaves.       Take the Curds of three quarts of Milk, and as much grated Bread as Curd, the yolks of twelve Eggs, and ſix Whites, ſome Cream, a little Flower, and beaten Spice, a little Salt, and a little Sack; when you have made it in a ſtiff Paste with a little flower, roul ſome of it thin to fry, and ſerve them in with beaten Spice and Sugar ſtrewed over them.       Then make the reſt into a Loaf, and bake it, then cut it open, and ſerve it in with Cream, Butter and Sugar. 104. To fry Oyſters.       Take of your largest Oyſters, waſh them and dry them, and beat an Egg or two very well, and dip them in that, and ſo fry them, then take their Liquor, and put an Anchovy to it, and ſome Butter, and heat them together over the fire, and having put your fryed Oyſters in a Diſh, pour the Sawce over them and ſerve them in. 105. To broil Oyſters.       Take your largeſt Oyſters, and put them into Scollop Shells, or into the biggeſt Oyſter ſhells with their own Liquor, and ſet them upon a Gridiron over Charcoals, and when you ſee they be boiled in the Liquor, put in ſome Butter, a few Crums of Bread, and a little Salt, then let them ſtand till they are very brown, and ſerve them to the Table in the Shells upon a Diſh and Pie-Plate. 106. To roſt Oyers.       Take the largeſt, and ſpit them upon little long ſticks, and tie them to the Spit, then lay them down to the fire, and when they are dry, baſt them with Claret Wine, and put into your Pan two Anchovies, and two or three Bay-leaves, when you think they are enough, baſt them with Butter, and dredge them, and take a little of that liquor in the Pan, and ſome Butter, and heat it in a Porringer, and pour over them. 107. To make moſt excellent and delicate Pies.       Take two Neats tongues tenderly boiled, and peel them, and mince them ſmall with ſome Beef Suet or Marrow, then take a pound of Currans and a pound of Raiſins of the Sun ſtoned, some beaten Spice, Roſewater, a little Salt, a little Sack and Sugar.       Beat all theſe with the minced meat in a Mortar till it come to a perfe Paſte, then having your Paſte ready laid in your baking-Pan, fill it or them with this meat, then lay on the top ſome ſliced Dates, and so cloſe them, and bake them, when they are cold they will cut ſmooth like Marmalade. 108. To make fine Cuſtards.       Take two quarts of Cream and boil it well with whole Spice, then put in the yolks of twelve Eggs, and ſix Whites well beaten and ſtrained, then put in theſe Eggs over the fire, and keep them ſtirring lest they turn, then when they are thoroughly hot, take it off and ſtir it till it be almoſt cold, then put in Roſewater and Sugar, and take out the whole Spice, then put your Cuſtard into ſeveral things to bake, and do not let them ſtand too long in the Oven; when you ſerve them in, ſtrew on ſmall French Comfits of divers colours, or else fine Sugar, which you pleaſe. 109. To make a Stump Pie.       Take a pound of Veal and as much Suet, parboil your Veal, and ſhred them together, but not very ſmall, then put in one pound of Raiſins, one pound of Currans, four Ounces of Dates ſtoned and ſliced thin, ſome beaten Spice, Rosewater and Sugar, and a little Salt, then take the yolks of Eggs well beaten, and mix amongſt the rest of the things very well, then having your Pie ready, fill it and preſs it down, then lid it, and bake it. 110. To make Egg-Pies.       Take the yolks of eight hard Eggs, and ſhred them ſmall with their weight of Beef Suet minced very ſmall alſo, then put in one pound of Currans, four Ounces of Dates ſtoned and ſliced, ſome beaten Spice, Limon pill, Roſewater and Sugar, and a little Salt, mix them well together, if you please, you may put in an Apple ſhred ſmall, ſo fill your Pies and bake them, but not too much, ſerve them to the Table with a little Wine. 111. To make haſhed Meat.       Take a Leg or Shoulder of Mutton, lay it down to the fire, and as it doth roſt, cut it off in little bits, and let it lie in the Pan, baſt it with Claret wine and Butter, and a little Salt, and put two or three Shelots in your Pan, when you have cut off ſo much as you can, lay the bones into a Diſh over a Chafingdiſh of Coals, and put your Meat to it with the Liquor, and two Anchovies, cover it, and let it ſtew a while; when it is enough, put in ſome Capers, and ſerve it in with Sippets; Garniſh your Diſh with Olives and Capers, and Samphire; thus you may do with any cold meat between two Diſhes. 112. To make a Fricaſie of Oyſters.       Take a quart of Oyſters and put them into a frying pan with ſome white Wine and their own Liquor, a little Salt, and ſome whole Spice, and two or three Bay Leaves, when you think they be enough, lay them in a diſh well warmed, then add to their Liquor two Anchovies, ſome Butter, and the yolks of four Eggs; Garniſh your Dish with Barberries. 113. To make a Fricaſie of Eels.       Take a midling ſort of Eels, ſcour them well, and cut off the heads and throw them away, then gut them, and cut them in pieces, then put them into a frying pan with ſo much white Wine and water as will cover them, then put in whole Spice, a bundle of ſweet herbs and a little Salt, let them boil, and when they be very tender, take them up and lay them into a warm Dish, then add to their Liquor two Anchovies, ſome Butter and the yolks of Eggs, and pour over them:       Thus you may make Fricaſies of Cockles or of Shrimps, or Prawns.       Garniſh your Diſh with Limon and Barberries. 114. To make an Eel-Pie.       Take your largeſt Eels, and flay them, and cut them in pieces, then having your Pie ready with Butter in the bottom, ſeason your Eels with Pepper, Salt and Nutmeg, then lay them in and cover them with Butter, ſo cloſe it and bake it, if you please, you may put in ſome Raisins of the Sun, and some large Mace, it is good hot or cold. 115. To ſouce an Eel and Collar it.       Take a very large fat Eel and ſcour it well, throw away the head and gut her, and ſlit her down the back, ſeason her with Pepper, Salt, Nutmeg and Mace, then boil her in white Wine, and Salt and Water, with a bundle of ſweet herbs and ſome Limon Pill, when it is well boiled, take it up and lay it to cool; then put good ſtore of Vinegar into the Liquor, and when it is cold, put in your Eel, and keep it:       You muſt roul it up in a Collar and tie it hard with a Tape, and ſew it up in a Cloth, then put it in to boil; when it hath lain a week, ſerve it to the Table with a Rosemary Branch in the middle, and Bay Leaves round the Dish ſides, eat it with Muſtard. 116. To ew Eels.       Take them without their heads, flay them and cut them in pieces, then fill a Poſnet with them, and ſet them all on end one by one close to one another, and put in ſo much White Wine and Water as will cover them, then put in good ſtore of Currans to them, whole Spice, ſweet herbs, and a little Salt, cover them and let them ſtew, and when they are very tender, put in ſome Butter, and ſo ſhake them well, and ſerve them upon Sippets; Garnish your Dish with Orange or Limon and raw Parſley. 117. To make a Herring Pie.       Take four of the best pickled Herrings, and skin them, then ſplit them and bone them, then having your Pie in readineſs with Butter in the bottom, then lay your Herrings in halves into your Pie one lay of them, then put in Raiſins, Currans and Nutmeg, and a little Sugar, then lay in more Butter, then more Herrings, Fruit and Spice, and more Butter, and ſo close it, and bake it; your Herrings muſt be well watered. 118. To ro a Pike and to lard it.       Take a large Pike, and ſcale it, gut it, and wash it clean, then lard it on the back with pickled Herring and Limon Pill, then ſpit it and lay it down to the fire to roſt, bast it often with Claret Wine and Butter, when it is enough, make Sauce for it with Claret Wine and Butter, and ſerve it in. 119. To boil freſh Salmon.       Take a Joll or a Tail of freſh Salmon, then take Vinegar and Water, Salt and whole Spice, and boil them together, then put in your Salmon, and when it is boiled, take some Butter and ſome of the Liquor with an Anchovie or two, and a little white Wine and a quart of Shrimps out of their Shells, heat these together, and ſo Dish your Salmon, and pour this over it.       Garniſh your Diſh with Shrimps and Anchovies, and Slices of Limon. 120. To boil a Cods Head.       Boil Wine, Water and Salt together, with whole Spice and ſweet herbs, and a little Horſe-Radiſh Root, then put in your Cods head, and boil it very well, then drain it well from the Water, and lay it in a dish over a Chafingdiſh of Coals:       Then take ſome of the Liquor and two Anchovies, ſome butter and ſome Shrimps, heat them over the fire, and pour over it, then poach some Eggs and lay over it, and alſo about the Brims of the Diſh; Garniſh your Dish with Limon and Barberries, ſo ſerve it to the Table very hot:       Thus you may do Haddocks or Whitings, or any other freſh Fiſh you like beſt. 121. To make Olives of Veal.       Take thin ſlices of a Leg of Veal, and have ready ſome Suet finely ſhred, ſome Currans, beaten Spice, ſweet herbs, and hard yolks of Eggs, and a little ſalt mixed well together, then ſtrew it upon the inſides of your ſlices of Meat, and roul them up hard, and make them faſt with a ſcure, ſo ſpit them and roſte them, baſte them with Butter, and ſerve them in with Vinegar, Butter and Sugar. 122. To make an Olive Pie.       Having your Paſte in readineſs with Butter in the bottom, lay in ſome of the forenamed Olives, but not faſtned with a Scure, then put in Currans, hard Eggs, and ſweet Butter, with ſome herbs ſhred fine; be ſure you cover it well with Butter, and put in a little white Wine and Sugar, and close it, and bake it, eat it hot or cold, but hot is better. 123. To make a Ball to take ains out of Linnen, which many times happens by Cooking or Preſerving.       Take four Ounces of hard white Sope, beat it in a Mortar, with two ſmall Limons ſliced, and as much Roch Allom as a Hazle Nut, when they are beaten well together, make it up in little Balls, rub the ſtain therewith and then waſh it in warm water, till you see it be quite out. 124. To make a fine Pomander.       Take two Ounces of Laudanum, of Benjamin and Storax one Ounce, Musk six gr. as much of Civet, as much of Ambergreece, of Calamus Aromaticus, and Lignum Aloes, of each the weight of a Groat, beat all theſe in a hot Mortar and with a hot Peſtel, till it come to a perfe Paſte, then take a little Gum Dragon ſteeped in Roſewater, and rub your hand withal, and make it up with ſpeed, and dry them, but first make them into what ſhapes you pleaſe, and print them. 125. A very fine waſhing-Ball.       Take three Ounces of Orrice, half an Ounce of Cypreſs-wood, 2 Ounces of Calamus Aromaticus, 1 ounce of Damaſk-Roſe leaves, 2 Ounces of Lavender-flowers, a quarter of an Ounce of Cloves, beat all theſe and ſearce them fine, then take two pounds and an half of Castile Sope diſſolved in Roſe water, and beat all theſe forenamed things with the Sope in a Mortar, and when they are well incorporated, make it into Balls, and keep them in a Box with Cotton as long as you pleaſe. 126. To make French Broth called Kink.       Take a leg of Beef and ſet it over the fire with a good quantity of fair water, when it boils, ſcum it, and what meat ſoever you have to dreſs that day, either of Fowl or ſmall meat, put it all into this Liquor and parboil it, then take out thoſe ſmall meats, and put in ſome French Barley, and some whole Spice, one Clove or two of Garlick, and a handful of Leeks, and ſome Salt; when it is boiled enough, pour it from the Barley, and in put a little Saffron; ſo ſerve it in; and garniſh your Diſh with ſliced Oranges or Limons, and put a little of the juice therein. 127. To make Broth of a Lambs Head.       Boil it with as much water as will cover it, with whole Spice, and a little Salt, and a bundle of ſweet herbs, then put in ſtrained Oatmeal and Cream, and ſome Currans, when you take it up, put in Sack and Sugar, then lay the Head in a Diſh, and put the Broth to it, and ſerve it in. 128. To ſeaſon a Chicken-Pie.       Having your Paſte rolled thin, and laid into your baking-pan, lay in ſome Butter, then lay in your Chickens quartered, and ſeasoned with Pepper, Nutmeg and a little Salt, then put in Raiſins, Currans, and Dates, then lay Butter on the top, cloſe it and bake it, then cut it up, and put in Clouted Cream, Sack and Sugar. 129. To make an Herb Pie.       Take Spinage, hard Lettice, and a few ſweet herbs, pick them, waſh them, and ſhred them, and put them into your Pie with Butter, and Nutmeg and Sugar, and a little Salt, to cloſe it and bake it, then draw it and open it, and put in Clouted Cream; Sack and Sugar, and ſtir it well together, and ſerve it in. 130. To roſte Lobers.       Take two fair Lobſters alive, waſh them clean, and ſtop the holes as you do to boil, then faſten them to a Spit, the inſides together; make a good fire, and ſtrew Salt on them, and that will kill them quickly, baſt them with Water and Salt till they be very red, then have ready ſome Oyſters ſtewed and cut ſmall; put them into a Diſh with melted Butter beaten thick with a little water, then take a few ſpoonfuls of the Liquor of the ſtewed Oyſters, and diſſolve in it two Anchovies, then put it to the melted Butter, then take up your Lobſters, and crack the ſhells that they may be eaſie to open. 131. To make a Pumpion Pie.       Take a Pumpion, pare it, and cut it in thin ſlices, dip it in beaten Eggs and Herbs ſhred ſmall, and fry it till it be enough, then lay it into a Pie with Butter, Raiſins, Currans, Sugar and Sack, and in the bottom some ſharp Apples; when it is baked, butter it and ſerve it in. 132. To make an Artichoke Pudding.       Boil a quart of Cream with whole Spice, then put in half a pound of ſweet Almonds blanched, and beaten with Roſewater; when they have boiled well, take it from the fire, and take out the Spice, when it is almoſt cold, put in the yolks of ten Eggs, ſome Marrow and ſome bottoms of Artichokes, then ſweeten it with Sugar and put in a little Salt, then butter a Diſh, and bake it in it, ſerve it to the Table ſtuck full of blanched Almonds, and fine Sugar ſtrewed over it. 133. To pickle Sprats like Anchovies.       Take a Peck of the biggeſt Sprats without their heads, and ſalt them a little over night, then take a Pot or Barrel, and lay in it a Lay of Bay ſalt, and then a lay of Sprats, and a few Bay leaves, then ſalt again; thus do till you have filled the Veſſel, put in a little Limon Pill also among your Bay leaves, then cover the Veſſel and pitch it, that no Air get in, ſet it in a cool Cellar, and once in a week turn it upſide down; in three Months you may eat of them. 134. To keep Artichokes all the Year.       Gather your Artichokes with long ſtalks, and then cut off the ſtalks close to them, then boil ſome water, with good Pears and Apples ſliced thin, and the Pith of the great ſtalks, and a Quince or two quartered to give it a reliſh; when theſe have boiled a while, put in your Artichokes, and boil all together till they be tender, then take them up and ſet them to cool, then boil your Liquor well and ſtrain it, when your Artichokes be cold, put them into your Barrel, and when the Liquor is cold, pour it over them, ſo cover it cloſe that no Air get in. 135. To make Paſty of a Joll of Ling.       Make your Crust with fine Flower, Butter, cold Cream, and two yolks of Eggs:       Roul it thin and lay it in your Bake-pan, then take part of a Joll of Ling well boiled, and pull it all in Bits, then lay ſome Butter into your Paſty and then the Ling, then ſome grated Nutmeg, ſliced Ginger, Cloves and Mace, Oyſters, Muſcles, Cockles, and Shrimps, the yolks of raw Eggs, a few Comfits perfumed, Candied Orange Pill, Citron Pill, and Limon Pill, with Eringo Roots:       Then put in white Wine, and good ſtore of Butter, and put on a thick lid, when it is baked, open it, and let out the ſteam. 136. To make French Servels.       Take cold Gammon of Bacon, fat and lean together, cut it ſmall as for Sausages, ſeaſon it with Pepper, Cloves and Mace, and a little Shelots, knead it into a Paste with the yolks of Eggs, and fill some Bullocks Guts with it, and boil them; but if you would have them to keep, then do not put in Eggs.       When you have filled the Guts, boil them, and hang them up, and when you would eat them, ſerve them in thin ſlices with a Sallad. 137. To make a Pallat Pie.       Take Oxe Pallats and boil them ſo tender that you may run a ſtraw through them; to three Palates take ſix Sheeps tongues boiled tender and peeled, three ſweet-Breads of Veal, cut all these in thin ſlices, then having your Pie ready, and Butter in the bottom, lay in theſe things, first ſeasoned with Pepper, Salt and Nutmeg, and Thyme and Parsley ſhred ſmall, and as the Season of the year is, put into it Aſparagus, Anchovies, Cheſnuts, or what you pleaſe else, as Candied Orange Pill, Limon Pill, or Citron Pill, with Eringo roots, and yolks of hard Eggs, ſome Marrow and ſome Oyſters, then lay in good ſtore of Butter on the top, ſo close it and bake it, then put in white Wine, buter, the yolks of Eggs, and Vinegar and Sugar; heat them together over the fire, and ſerve it in. 138. To make Sauce for Fowles or Mutton.       Take Claret Wine, Vinegar, Anchovies, Oiſters, Nutmeg, Shelot, Gravie of Mutton or Beef, ſweet Butter, Juice of Limon, and a little Salt, and if you pleaſe Orange or Limon Pill. 139. To make Oat-Cakes.       Take fine Flower, and mix it very well with new Ale Yeſt, and make it very ſtiff, then make it into little Cakes, and roul them very thin, then lay them on an Iron to bake, or on a baking ſtone, and make but a ſlow fire under it, and as they are baking, take them and turn the edges of them round on the Iron, that they may bake also, one quarter of an hour will bake them; a little before you take them up, turn them on the other ſide, only to flat them; for if you turn them too ſoon, it will hinder the riſing, the Iron or Stone whereon they are baked, muſt ſtand at a diſtance from the fire. 140. To make a rare Lamb Pie.       Take a Leg of Lamb, and take the meat clean out of it at the great end, but keep the skin whole, then preſs the Meat in a Cloth, and mince it ſmall, and put as much Beef Suet to it as the Meat in weight, and mince it ſmall, then put to it Naples Bisket grated fine, ſeason it with beaten Spice, Roſewater, and a little Salt, then put in ſome Candied Limon Pill, Orange Pill, and Citron Pill ſhred ſmall, and ſome Sugar, then put part of the Meat into the ſkin, then having your Pie in readineſs, and Butter in the bottom, lay in this Meat, then take the reſt of your Meat, and make it into Balls or Puddings with yolks of Eggs, then lay them into the Pie to fill up the Corners, then take Candied Orange, Limon and Citron Pill, cut in long narrow ſlices and ſtrew over it; you may put in Currans and Dates if you pleaſe, then lay on Butter, and cloſe up your Pie and bake it, and leave a Tunnel, when it is baked, put in Sack, Sugar, yolks of Eggs and Butter heat together, if you put in Marrow, it will be the better. 141. To fry Garden Beans.       Boil them and blanch them, and fry them in Sweet Butter, with Parſley and ſhred Onions and a little Salt, then melt Butter for the Sauce. 142. To make a Sorrel Sallad.       Take a quantity of French Sorrel picked clean and waſhed, boil it with water and a little Salt, and when it is enough, drain it and butter it, and put in a little Vinegar and Sugar into it, then garniſh it with hard Eggs and Raiſins. 143. To make good cold Sallads of several things.       Take either Coleflowers, or Carrots, or Parſneps, or Turneps after they are well boiled, and ſerve them in with Oil, Vinegar and Pepper, alſo the Roots of red Beets boiled tender are very good in the ſame manner. 144. To make the be ſort of Pippin Pae.       Take a pound of raw Pippins ſliced and beaten in a Mortar, then take a pound of fine Sugar and boil it to a candy height with a little fair water, then put in your Pippins, and boil it till it will come from the bottom of the Poſnet, but ſtir it for fear it burn. 145. To make Sauce for a Leg of Veal roſted.       Take boiled Currans, and boiled Parſley, and hard Eggs and Butter and Sugar hot together. 146. To make Sauce for a Leg of Mutton roed with Chesnuts.       Take a good quantity of Cheſnuts, and boil them tender, then take the ſhells off, and bruiſe them ſmall, then put to them Claret Wine, Butter and a little Salt, ſo put it into the Diſh to the Meat, and ſerve it in. 147. To keep Quinces white, either to preſerve whole, or for white Marmalade or Paſte.       Coddle them with white Wine and Water, and cover them with ſliced Pippins in the Codling. 148. To make little Paſties with ſweet Meats to fry.       Make ſome Paſte with cold water, butter and flower, with the yolk of an Egg, then roul it out in little thin Cakes, and lay one ſpoonful of any kind of Sweet meats you like beſt upon every one, so cloſe them up and fry them with Butter, and ſerve them in with fine Sugar ſtrewed on. 149. To boil a Capon on the French faſhion.       Boil your Capon in water and ſalt, and a little duſty Oatmeal to make it look white, then take two or three Ladles full of Mutton Broth, a Faggot of ſweet herbs, two or three Dates cut in long pieces, a few parboiled Currans, and a little whole Pepper, a little Mace and Nutmeg, thicken it with Almonds; ſeason it with Verjuice, Sugar, and a little ſweet Butter, then take up your Capon and lard it well with preſerved Limon, then lay it in a deep Diſh, and pour the broth upon it; then Garniſh your Diſh with Suckets and preſerved Barberries. 150. To ſouce a Pike, Carp or Bream.       Draw your Fiſh, but ſcale it not, and ſave the Liver of it; wash it very well, then take white Wine, as much water again as Wine, boil them together with whole Spice, Salt and a bundle of ſweet Herbs, and when boiles put in your Fiſh, and just before it a little Vinegar; for that will make it criſp: when it is enough, take it up and put it into a Trey, then put into the Liquor ſome whole Pepper, and whole Ginger, and when it is boiled enough, take it off and cool it, and when it is quite cold, put in your Fish, and when you ſerve it in, lay ſome of the Jelly about the Diſh ſides, and ſome Fennel and Sawcers of Vinegar. 151. To boil a Gurnet on the French faſhion.       Draw your Gurnet and waſh it, boil it in water and ſalt and a bundle of ſweet herbs; when it is enough, take it up and put it into a Diſh with Sippets over a Chafingdish of Coals; then take Verjuice, Butter, Nutmeg and Pepper, and the yolks of two Eggs, heat it together, and pour over it; Garniſh your Diſh as you pleaſe. 152. To roſt a Leg of Mutton on the French faſhion.       Take a Leg of Mutton, and pare off all the Skin as thin as you can, then lard it with ſweet Lard, and ſtick it with Cloves, when it is half roſted, cut off three or four thin pieces, and mince it with ſweet herbs, and a little beaten Ginger, put in a Ladle full of Claret wine, and a little ſweet butter, two ſponfuls of Verjuice and a little Pepper, a few Capers, then chop the yolks of two hard Eggs in it, then when theſe have ſtewed a while in a Diſh, put your bonie part which is roſted into a Diſh, and pour this on it and ſerve it in. 153. To roſt a Neats tongue.       Chop ſweet herbs fine with a piece of raw Apple, ſeason it with Pepper and Ginger, and the yolk of an Egg made hard and minced ſmall, then ſtuff your Tongue with this, and roſt it well, and baſte it with Butter and Wine; when it is enough, take Verjuice, Butter, and the Juice of a Limon, and a little Nutmeg, then Diſh your Tongue and pour this Sauce over it and ſerve it in. 154. To boil Pigeons with Rice.       Take your Pigeons and truſs them, and ſtuff their bellies with ſweet herbs, then put them into a Pipkin with as much Mutton broth as will cover them, with a blade of Mace and ſome whole Pepper; boil all theſe together until the Pigeons be tender, and put in Salt:       Then take them from the fire, and ſcum off the Fat very clean, then put in a piece of ſweet Butter, ſeaſon it with Verjuice, Nutmeg and a little Sugar, thicken it with Rice boiled in ſweet Cream. Garniſh your Diſh with preſerved Barberries and Skirret Roots boiled tender. 155. To boil a Rabbit.       Take a large Rabbit, truſs it and boil it with a little Mutton Broth, white Wine and a blade of Mace, then take Lettuce, Spinage, and Parſley, Winter-Savory and ſweet Marjoram, pick all theſe and wash them clean, and bruiſe them a little to make the Broth look green, thicken it with the Cruſt of a Manchet first ſteeped in a little Broth, and put in a little ſweet Butter, ſeason it with Verjuice and Pepper, and ſerve it to the Table upon Sippets; Garniſh the Diſh with Barberries. 156. To boil a Teal or Wigeon.       Parboil either of theſe Fowls and throw them into a pail of fair Water, for that taketh away the Rankneſs, then roſt them half, and take them from the fire, and put ſweet herbs in the bellies of them, and ſtick the Breſts with Cloaves, then put them in a Pipkin with two or three ladles full of Mutton broth, very ſtrong of the Meat, a blade of whole Mace, two or three little Onions minced ſmall; thicken it with a Toaſt of Houshold bread, and put in a little Butter, then put in a little Verjuice, ſo take it up and ſerve it. 157. To boil Chickens or Pigeons with Goosberries or Grapes.       Boil them with Mutton Broth and white Wine, with a blade of Mace and a little Salt, and let their bellies be filled with ſweet herbs, when they are tender thicken the Broth with a piece of Manchet, and the yolks of two hard Eggs, ſtrained with ſome of the Broth, and put it into a deep Diſh with ſome Verjuice and Butter and Sugar, then having Goosberries or Grapes tenderly ſcalded, put them into it, then lay your Chickens or Pigeons into a Diſh, and pour the Sauce over them, and ſerve them in. 158. A made Diſh of Rabbits Livers.       Take ſix Livers and chop them fine with ſweet herbs and the yolks of two hard Eggs, ſeason it with beaten Spice, and Salt, and put in ſome plumped Currans, and a little melted Butter, ſo mix them very well together, and having ſome Paſte ready rouled thin, make it into little Paſties and fry them, ſtrew Sugar over them and ſerve them. 159. To make a Florentine with the Brawn of a Capon, or the Kidney of Veal.       Mince any of theſe with ſweet Herbs, then put in parboiled Currans, and Dates minced ſmall, and a little Orange or Limon Pill which is Candied ſhred ſmall, ſeason it with beaten Spice and Sugar, then take the yolks of two hard Eggs and bruise them with a little Cream, a piece of a ſhort Cake grated, and Marrow cut in ſhort pieces, mix all theſe together with the forenamed Meat, and put in a little Salt and a little Roſewater, and bake it in a Dish in a Puff-Paſt, and when you ſerve it ſtrew Sugar over it. 160. A Friday Pie without Fiſh or Fleſh.       Waſh a good quantity of green Beets, and pluck out the middle ſtring, then chop them ſmall, with two or three ripe Apples well relished, ſeaſon it with Pepper, Salt, and Ginger, then add to it ſome Currans, and having your Pie ready, and Butter in the bottom, put in theſe herbs, and with them a little Sugar, then put Butter on the top, and cloſe and bake it, then cut it up, and put in the juice of a Limon and Sugar. 161. To make Umble Pies.       Boil them very tender, and mince them very ſmall with Beef Suet and Marrow then ſeason it with beaten Spice and Salt, Roſewater and Sugar and a little Sack, ſo put it into your Paste with Currans and Dates. 162. To bake Chickens with Grapes.       Scald your Chickens and truſs them, and ſeaſon them with Pepper, Salt and Nutmeg, and having your Pie ready, and Butter laid in the bottom, put in your Chickens, and then more butter, and bake them with a thin Lid on your Pie, and when it is baked, put in Grapes ſcalded tender, Verjuice, Nutmeg, Butter and Sugar, and the Juice of an Orange; ſo ſerve it in. 163. To make a good Quince-Pie.       Take your faireſt Quinces and Coddle them until a ſtraw will run through them, then core them and pare them, then take their weight in fine Sugar, and ſtuff them full of Sugar, then having your Pie ready, lay in your Quinces, and ſtrew the reſt of your Sugar over them, and put in ſome whole Cloves and Cinamon, then cloſe it, and bake it; you muſt let it ſtand in the Oven four or five hours; ſerve it in cold and ſtrew on Sugar. 164. To make Tarts of Pippins.       Having some Puff-Paſt ready in a Diſh or Pan, lay in ſome preſerved Pippins which have Orange Pill in them, and the Juice of Orange or Limon, ſo close them and bake them a little. 165. To make a good pie of Beef.       Take the Buttock of a fat Oxe, ſlice it thin, mince it ſmall and beat it in a Mortar to a Paſte, then lard it very well with Lard, and ſeason it with beaten Spice, then make your Pie, and put it in with ſome Butter and Claret Wine, and ſo bake it well, and ſerve it in cold with Mustard and Sugar, and garnish it with Bay-leaves. 166. To bake a Swan.       Scald it and take out the bones, and parboil it, then ſeaſon it very well with Pepper, Salt and Ginger, then lard it, and put it in a deep Coffin of Rye Paſte with ſtore of Butter, cloſe it and bake it very well, and when it is baked, fill up the Vent-hole with melted Butter, and so keep it; ſerve it in as you do the Beef-Pie. 167. To bake a Turkey or Capon.       Bone the Turkey but not the Capon, parboil them, and ſtick Cloves on their breſts, lard them and ſeaſon them well with Pepper and Salt, and put them in a deep Coffin with good ſtore of Butter, and cloſe your Pie, and bake it, and ſoak it very well; when it is baked, fill it up with melted Butter, and when it is quite cold, ſerve it in and eat it with Muſtard and Sugar: garniſh it with Bay Leaves. 168. To make Fritters.       Take the Curds of a Sack Poſſet, the Yolks of ſix Eggs, and the Whites of two, with a little fine Flower to make it into a thick Batter, put in alſo a Pomewater cut in ſmall pieces, ſome beaten Spice, warm Cream, and a ſpoonful of Sack, and a little ſtrong Ale; mingle all theſe very well, and beat them well, and fry them in very hot Lard, and ſerve them in with beaten Spice and fine Sugar. 169. To bake Woodcocks, Black-birds Sparrows or Larks.       Truss and parboil them, then ſeaſon them with Pepper and Salt, and put them into a Pie with good ſtore of Butter, and ſo bake them, then fill them up with Butter. 170. To bake a Gooſe.       Bone your Gooſe and parboil it, and ſeaſon it with Pepper and Salt, and lay it into a deep Coffin with good ſtore of Butter top and bottom, then bake it very well, and when it is baked, fill up the pie at the Vent-hole with melted Butter, and ſo ſerve it in with Muſtard and Sugar and Bay-Leaves. 171. To make Pancakes ſo criſp as you may ſet them upright.       Make a dozen or a ſcore of them in a little Frying-pan, no bigger than a Sawcer, then boil them in Lard, and they will look as yellow as Gold, and eat very well. 172. To make blanched Manchet.       Take ſix Eggs, half a Pint of ſweet cream, and a penny Manchet grated, one Nutmeg grated, two ſpoonfuls of Roſewater, and two Ounces of Sugar, work it ſtiff like a Pudding, then fry it in a very little frying-pan, that it may be thick.       Fry it brown, and turn it upon a Pie-Plate; cut it in quarters and ſtrew Sugar on it and ſerve it in. 173. To make a sierced Pudding.       Mince a Leg of Mutton with ſweet herbs, and ſome Suet, make it very fine, then put in grated Bread, minced Dates, Currans, Raiſins of the Sun ſtoned, a little preſerved Orange or Limon, and a few Coriander ſeeds bruised, Nutmeg, Ginger, and Pepper, mingle all together with Cream and raw Eggs wrought together like a Paſte, and bake it, and put for Sauce the yolk of an Egg, Roſewater, Sugar and Cinamon, with a little Butter heat together, when you ſerve it in, ſtick it with Almonds and Roſemary; you may boil it also if you please, or rost ſome of in a Lambs Cawl. 174. To make a Fricaſie of Eggs.       Beat twelve Eggs with Cream, Sugar, beaten ſpice and Roſewater, then take thin ſlices of Pomewater Apple, and fry them well with ſweet Butter; when they are enough, take them up, and cleanſe your pan, then put in more butter and make it hot, and put in half your Eggs and fry them; then when the one ſide is fryed lay your Apples all over the ſide which is not fryed, then pour in the reſt of your Eggs, and then turn it and fry the other ſide, then ſerve it in with the Juice of an Orange and Butter, and Sugar. 175. To make a Cambridge-Pudding.       Take grated bread ſearced through a Cullender, then mix it with fine Flower, minced Dates, Currans, beaten Spice, Suet ſhred ſmall, a little ſalt, ſugar and roſewater, warm Cream and Eggs, with half their Whites; mould all theſe together with a little Yeſt, and make it up into a Loaf, but when you have made it in two parts, ready to clap together, make a deep hole in the one, and put in butter, then clap on the other, and cloſe it well together, then butter a Cloth and tie it up hard, and put it into water which boiles apace, then ſerve it in with Sack, Butter and Sugar.       You may bake it if you pleaſe in a baking-pan. 176. To make a Pudding of Gooſe Blood.       Save the blood of a Goose, and ſtrain it, then put in fine Oatmeal ſteeped in warm Milk, Nutmeg, Pepper, ſweet Herbs, Sugar, Salt, Suet minced fine, Roſewater, Limon Pill, Coriander ſeeds, then put in ſome Eggs, and beat all theſe together very well, then boil them how you do like, either in a buttered Cloth or in Skins, or roſt it within the Neck of the Gooſe. 177. To make Liver Puddings.       Take a Hogs Liver boiled and cold, grate it like Bread, then take new Milk and the Fat of a Hog minced fine, put it to the Bread and the Liver, and divide it into two parts, then dry herbs or other if you can minced fine, and put the Herbs into one part with beaten Spice, Anniſeeds, Roſewater, Cream and Eggs, Sugar and Salt, ſo fill the Skins and boil them.       To the other part put preſerved Barberries, diced Dates, Currans, beaten Spice, Salt, Sugar, Roſewater, Cream and Eggs, ſo mix them well together, and fill the Skins and boil them. 178. To make a Chiveridge Pudding.       Take the fatteſt Guts of your Hog clean ſcoured, then fluff them with beaten Spice and ſliced Dates, ſweet herbs, a little Salt, Roſewater, Sugar, and two or three Eggs to make it ſlide; ſo fill them, tie them up like Puddings and boil them; when they are enough ſerve them. 179. To make Rice Puddings in Skins.       Take two quarts of Milk and put therein as it is yet cold, two good handfuls of Rice clean picked and waſhed, ſet it over a ſlow fire and ſtir it often, but gently; when you perceive it to ſwell, let it boil apace till it be tender and very thick, then take it from the fire, and when it is cold, put in ſix Eggs well beaten, ſome Roſewater and Sugar, beaten Spice and a little Salt, preſerved Barberries and Dates minced ſmall, ſome Marrow and Citron Pill; mingle them well together and fill your Skins, and boil them. 180. To make a ewed Pudding.       Take the yolks of three Eggs and one White, ſix ſpoonfuls of ſweet Cream, a little beaten spice, and a quarter of a pound of Sewet minced fine, a quarter of a pound of Currans, and a little grated bread, Roſewater, Sugar and Salt; mingle them well together, and wrap them up in little pieces of the Cawl of Veal, and faſten them with a little ſtick, and tie each end with a ſtick, you may put four in one diſh, then take half a pint of ſtrong Mutton Broth, and 6 ſpoonfuls of Vinegar, three or four blades of large Mace, and one Ounce of Sugar, make this to boil over a Chafingdiſh of Coals, then put in your Puddings, and when they boil, cover them with another Diſh, but turn them ſometimes, and when you ſee that they are enough, take your Puddings and lay them in a warm Diſh upon Sippets, then add to their Broth ſome Sack, Sugar, and Butter, and pour over them; garniſh your Diſh with Limon and Barberries. 181. To make a Suſſex Pudding.       Take a little cold Cream, Butter and Flower, with ſome beaten Spice, Eggs, and a little Salt, make them into a ſtiff Paſte, then make it up in a round Ball, and as you mold it, put in a great piece of Butter in the middle; and ſo tye it hard up in a buttered Cloth, and put it into boiling water, and let it boil apace till it be enough, then ſerve it in, and garniſh your diſh with Barberries; when it is at the Table cut it open at the top, and there will be as it were a Pound of Butter, then put Roſewater and Sugar into it, and ſo eat it.       In ſome of this like Paſte you may wrap great Apples, being pared whole, in one piece of thin Paſte, and ſo close it round the Apple, and throw them into boiling water, and let them boil till they are enough, you may alſo put ſome green Goosberries into ſome, and when either of theſe are boiled, cut them open and put in Roſewater Butter and Sugar. 182. To make French Puffs.       Take Spinage Parſley and Endive, with a little Winter ſavory, and waſh them, and mince them very fine; ſeason them with Nutmeg, Ginger and Sugar, season them with Eggs, and put in a little Salt, then cut a Limon into thin round slices, and upon every slice of Limon lay one ſpoonful of it.       Then fry them, and ſerve them in upon ſome Sippets, and pour over them Sack, Sugar and butter. 183. To make Apple Puffs.       Take a Pomewater, or any other Apple that is not hard or harſh in taſte, mince it with a few Raisins of the Sun ſtoned, then wet them with Eggs, and beat them together with the back of a Spoon, ſeaſon them with Nutmeg, Roſewater, Sugar, and Ginger, drop them into a frying pan with a Spoon into hot Butter, and fry them, then ſerve them in with the juice of an Orange and a little Sugar and Butter. 184. To make Kickſhaws, to bake or fry in what ſhape you pleaſe.       Take some Puff-paſte and roul it thin, if you have Moulds work it upon them with preſerved Pippins, and ſo close them, and fry or bake them, but when you have cloſed them you muſt dip them in the yolks of Eggs, and that will keep all in; fill some with Goosberries, Rasberries, Curd, Marrow, Sweet-breads, Lambs Stones, Kidney of Veal, or any other thing what you like beſt, either of them being seaſoned before you put them in according to your mind, and when they are baked or fryed, ſtrew Sugar on them, and ſerve them in. 185. To make an Italian Pudding.       Take a penny white loaf and pare off the cruſt, then cut it like Dice, then take ſome Beef Suet ſhred ſmall, and half a pound of Raiſins of the Sun ſtoned, with as many Currans, mingle them together and ſeaſon them with beaten Spice and a little Salt, wet them with four Eggs, and ſtir them gently for fear of breaking the Bread, then put it in a diſh with a little Cream and Roſewater and Sugar, then put in ſome Marrow and Dates, and ſo butter a diſh and bake it, then ſtrew on Sugar and ſerve it. 186. To haſh Calves Tongues.       Boil them tender and pill them, then lard them with Limon Pill, and lard them alſo with fat Bacon, then lay them to the Fire and half roſt them; then put them in a Pipkin with Claret Wine, whole Spice and ſliced Limon, and a few Caraway Seeds, a little Roſemary and a little Salt, boil all together and ſerve them in upon Toaſts. Thus you may do with Sheeps Tongues alſo. 187. To boil a Capon.       Take strong Mutton Broth, and truſs a Capon, and boil him in it with ſome Marrow and a little Salt in a Pipkin, when it is tender, then put in a pint of White Wine, half a pound of Sugar, and four Ounces of Dates ſtoned and ſliced, Potato Roots boiled and blanched, large Mace and Nutmeg ſliced, boil all theſe together with a quarter of a pint of Verjuyce, then diſh the Capon, and add to the Broth the yolks of ſix Eggs beaten with Sack, and ſo ſerve it; garniſh diſh with ſeveral ſorts of Candied Pills and Preſerved Barberries, and ſliced Limon with Sugar upon every ſlice. 188. To boil a Capon with Rice.       Truſs your Capon and boil him in water and ſalt, then take a quarter of a pound of Rice, firſt boiled in Milk, and put in with ſome whole Spice and a little Salt, when it is almoſt enough put in a little Roſewater, and half a pound of Almonds blanched and beaten, ſtrain them in, and put in ſome Cream and Sugar, then when your Capon is enough, lay it in a diſh, and pour the Broth thereon; garniſh your Diſh as you pleaſe, and ſerve it in. 189. To boil a Capon with Pippins.       Parboil your capon after it is truſſed, then put it into a pipkin with Mutton Broth and Marrow, and a little Salt, with a quart of White-Wine, a little Nutmeg and Dates ſtoned and ſliced, then put in a quarter of a pound of fine Sugar, then take ſome Pippins ſtewed with Sugar, Spice and a little water, and put them in, then lay your Capon into a Diſh, and lay some Naples Biskets for Sippets, then bruiſe the yolks of eight hard Eggs and put into your Broth, with a little Sack, and pour it over your Capon; Garnish your Dish and serve it in. 190. To boil Chickens with Lettuce the very beſt way.       Parboil your Chickens and cut them in Quarters, and put them into a Pipkin with ſome Mutton Broth, and two or three ſweet Breads of Veal, and ſome Marrow, and ſome Cloves, and a little Salt, and a little Limon Pill; then take good ſtore of hard Lettuce, cut them in halves and wash them, and put them in; then put in Butter and Sack and white Wine, with a little Mace and Nutmeg, and ſliced Dates, let all theſe ſtew upon the Fire, and when they be enough, ſerve them in with Toaſts of white Bread for Sippets; Garniſh the Diſh with Limon and Barberies, and what elſe you pleaſe; thus you may do Pigeons. 190. To boil a Rabbit with Grapes or with Goosberries.       Truss your Rabbit whole, and boil it in ſome Mutton Broth till it be tender;       Then take a pint of White Wine, and a good handful of Spinage chopped, the yolks of hard Eggs cut in quarters, put theſe to the Rabbit with some large Mace; a Fagot of ſweet Herbs and a little Salt and ſome Butter, let them boil together a while, then take your Rabbet and lay it in a Diſh and ſome Sippets, then lay over it ſome Grapes or Goosberries, ſcalded with Sugar, and pour your Broth over it. 191. To boil a Rabbit with Claret Wine.       Boil a Rabbet as before, then ſlice Onions and a Carrot root, a few Currans and a Fagot of ſweet herbs, and a little Salt, minced Parſley, Barberries picked, large Mace, Nutmeg and Ginger, put all theſe into a Pipkin with the Rabbet, half a Pound of Butter, and a Pint of Claret Wine, and let them boil together till it be enough, then ſerve it upon Sippets. 192. To boil a wild Duck.       Truſs and parboil it, then half roſt it, then carve it, and ſave the Gravie, then take Onions and Parſley ſliced, Ginger and Pepper, put the Gravie into a Pipkin, with Currans, Mace, Barberries, and a quart of Claret Wine, and a little Salt, put your Duck with all the forenamed things into it, and let them boil till it be enough, then put in butter and ſugar, and ſerve it in upon Sippets. 193. To boil a tame Duck.       Take your Duck and truſs it, and boil it with water and ſalt, or rather Mutton broth, when it hath boiled a while, put in ſome whole Spice, and when it is boiled enough, take ſome white wine and butter, and good ſtore of Onions boiled tender in ſeveral waters, with a little of the Liquor wherein the Duck hath boiled, and a little Salt: put your Duck into a Diſh, and heat theſe things together and pour over it; and ſerve it; garnish the Diſh with boiled Onions and Barberries. 194. To boil Pigeons with Capers and Samphire.       Truſs your Pigeons, and put them into a Pipkin with ſome Mutton broth and white Wine, a bundle of ſweet herbs, when they are boiled, lay them into a Diſh, then take ſome of the broth with ſome Capers and Limon ſliced, and ſome butter, heat theſe together and pour over them; then fry thin ſlices of Bacon, and lay upon them, and ſome Samphire washed from the Salt, and ſome ſlices of Limon; Garniſh your Diſh with the ſame and ſerve it in. 195. To boil Sauſages.       Take two pounds of Sauſages, and boil them with a quart of Claret Wine and a bundle of ſweet herbs, and whole Cloves and Mace; then put in a little Butter, when they are enough, ſerve them in with this Liquor and ſome Muſtard in Sawcers. 196. To boil Gooſe Giblets.       Boil them with water and ſalt, and a bundle of ſweet herbs, Onions and whole ſpice, when they are enough, put in Verjuice and Butter, and ſome Currans plumped, and ſerve them upon Sippets.       Thus you may dreſs Swans Giblets. 197. To boil Giblets with Roots and good Herbs.       Boil them in a quart of Claret, Ginger and Cloves, and a Faggot of ſweet herbs, Turneps and Carots ſliced, with good ſtore of Spinage and a little ſalt; when they are enough, ſerve them upon Sippets.       And add to the Broth ſome Verjuice and the yolks of Eggs; Garniſh your Diſh with Parsley and pickled Barberries. 198. To ſmoor a Neck of Mutton.       Cut your Steaks, and put them into a Diſh with ſome Butter, then take a Faggot of ſweet herbs and ſome groſs Pepper and a little Salt, and put them to them; cover your Diſh, and let them ſtew till they are enough, turning them ſometimes, then put in a little Claret Wine and Anchovies, and ſerve them upon Sippets. 199. To ſmoor Veal.       Cut thin ſlices of Veal and hack them over with the back of a Knife, then lard them with Lard, and Fry them with ſtrong Beer or Ale till they be enough, then ſtew them in Claret wine with ſome whole Spice and Butter and a little ſalt.       Garnish your Diſh with Sausages fryed; and with Barberries, to ſerve them in. 200. To ſmoor Steaks of Mutton another way.       Cut part of a Leg of Mutton into ſteaks, and fry it in White Wine and a little ſalt, a bundle of herbs, and a little Limon Pill, then put it into a Pipkin with ſome sliced Limon, without the Rind, and ſome of the Liquor it was fried in, and Butter and a little Parſlie, boil all together till you ſee it be enough, then ſerve it in, and garniſh your Diſh with Limon and Barberries.

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