Hannah Woolley's Section 2, Part 3
Welcome to FabulousFusionFood's The Queen-like Closet by Hannah Woolley, Section 2, Part 3 Recipes — This is the third 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...
These pages have been written to be as close to the font styles of the late and mid 17th century original as possible, within the limitations of HTML. The font style is therefore Gothic and the long-s symbol 'ſ' has been used in the text wherever it features in the original, as well as overbars and other symbols to represent abbreviations and the ligatures that link the c–t characters.
You will encounter many unfamiliar culinary terms and usages in this work. Where the recipe has been redacted into modern form, these are either defined in the redaction or a link to a definition is given. However, may of the terms can also be found by browsing or searching the glossary of cooking and food terms pages on this site.
The text presented here is derived directly from the original manuscript, rendered in an late Stuart-style font. The font is embedded in this page to ensure, as far as possible, that the text renders correctly for you.
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These pages have been written to be as close to the font styles of the late and mid 17th century original as possible, within the limitations of HTML. The font style is therefore Gothic and the long-s symbol 'ſ' has been used in the text wherever it features in the original, as well as overbars and other symbols to represent abbreviations and the ligatures that link the c–t characters.
You will encounter many unfamiliar culinary terms and usages in this work. Where the recipe has been redacted into modern form, these are either defined in the redaction or a link to a definition is given. However, may of the terms can also be found by browsing or searching the glossary of cooking and food terms pages on this site.
The text presented here is derived directly from the original manuscript, rendered in an late Stuart-style font. The font is embedded in this page to ensure, as far as possible, that the text renders correctly for you.
The Queen-like Closet: Section 1, Part 3: Recipes 201 to 288
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201. To ſmoor Chickens.
Cut them in Joints and fry them with ſweet Butter, then take white Wine, Parſley and Onions chopp'd ſmall, whole Mace and a little groſs Pepper, a little Sugar, Verjuice and Butter, let theſe and your fried Chicken boil together, then fry the Leaves of Clary with Eggs, put in a little Salt to your Chickens, and when they are enough, ſerve them in this fried Clary, and garniſh your Diſh with Barberries. 202. To fry Muſeles, or Oyſters, or Cockles to ſerve in with Meat, or by themſelves. Take any of theſe and parboil them in their own Liquor, then dry them, flower them, and fry them, then put them into a Pipkin with Claret wine, whole Spice and Anchovies, and a little Butter, ſo let them ſtew together, and ſerve them in either with a Duck, or by themſelves, as you like beſt. 204. To dreſs Calves feet. Take Calves feet tenderly boiled, and ſlit them in the middle, then put them in a Diſh with ſweet Butter, Parſley and Onions chopped a little Thyme, large Mace, Pepper with a little Wine Vinegar, and a little ſalt, let all theſe ſtew together till they are enough, then lay your Calves feet in a Diſh, and pour the Sauce over them, then ſtrew ſome raw Parſley and hard Eggs chopped together over them with ſlices of Limon and Barberries. 205. To haſh Neats tongues. Boil them and blanch them, and ſlice them thin then take Raiſins of the Sun, large Mace, Dates ſliced thin, a few blanched Almonds and Claret wine with a little ſalt; boil all theſe together with ſome ſweet butter, verjuice and ſugar; when they are enough, ſerve them in and thicken the Sauce with yolks of Eggs; garniſh your Dish with Barberries. 206. Another way to haſh Neats Tongues. Boil Neats Tongues very tender, peel them and ſlice them thin, then take ſtrong meat broth, blanched Cheſnuts, a Faggot of ſweet herbs, large Mace, and Endive, a little Pepper and whole Cloves and a little Salt; boil all theſe together with ſome butter till they be enough; garniſh your Diſh as before. 207. To boil Chickens in white-broth. Take three Chickens and truſs them, then take two or three blades of Mace, as many quartered Dates, four or five Lumps of Marrow, a little Salt and a little Sugar, the yolks of three hard Eggs, and a quarter of a Pint of Sack, first boil your Chickins in Mutton broth, and then add theſe things to them, and let them boil till they are enough, then lay your Chickens in a Dish, and ſtrain ſome Almonds blanched and beaten into it, ſerve it upon Sippets of French Bread; garnish your Diſh with hard Eggs and Limons. 208. To boil Partridges. Put two or three Partridges into a Pipkin with as much water as will cover them, then put in three or four blades of Mace, one Nutmeg quartered, five or ſix Cloves, a piece of ſweet Butter, two or three Toaſts of Manchet toaſted brown, ſoke them in Sack or Muskadine, and break them, and put them into the Pipkin with the reſt, and a little Salt, when they are enough, lay them in a Diſh, and pour this Broth over them, then garnish your Diſh with hard Eggs and sliced Limon, and ſerve it in. 209. To boil a Leg of Mutton. Take a large Leg of Mutton and ſtuff it well with Mutton Suet, Salt and Nutmeg, boil it in water and Salt, but not too much, then put ſome of that broth into another Pot, with three or four blades of Mace, ſome Currans and Salt, boil them till half be conſumed, then put in ſome ſweet Butter, and some Capers and a Limon cut like Dice with the Rind on, a little Sack, and the yolks of two hard Eggs minced; then lay your Mutton into a Diſh upon Sippets, and pour this Sauce over it; ſcrape Sugar on the ſides of your Diſh, and lay on lices of Limon and Barberries. 210. To ew Trouts. Put two Trouts into a fair diſh with ſome white Wine, ſweet butter, and a little whole Mace, a little Parſley, Thyme and Savory minced, then put in an Anchovy and the yolks of hard Eggs; when your Fiſh is enough, ſerve it on Sippets, and pour this over it, and garniſh your Diſh with Limon and Barberries, and ſerve them in: you may add Capers to it if you pleaſe, and you may do other Fish in this manner. 211. To boil Eels in Broth to ſerve with them. Flay and wash your Eels and cut them in pieces about a handful long, then put them into a pot with ſo much Water as will cover them, a little Pepper and Mace, ſliced Onions, a little grated bread, and a little Yeſt, a good piece of ſweet butter, ſome Parſley, Winter Savory and Thyme ſhred ſmall; let them boil ſoftly half an hour, and put in ſome Salt, with ſome Currans; when it is enough, put in Verjuice and more Butter, and ſo ſerve it; Garniſh your Diſh with Parſley, Limon and Barberries, put Sippets in your Diſh. 212. To boil a Pike with Oyſters. Take a fair Pike and gut it and waſh it, and truſs it round with the tail in the mouth, then take white Wine, Water and Salt, with a bundle of ſweet herbs, and whole Spice, a little Horſe-radish; when it boils, tie up your Pike in a Cloth, and put it in, and let it boil till it ſwims, for then it is enough; then take the Rivet of the Pike, and a Pint of great Oyſters with their Liquor, and ſome Vinegar, large Mace, groſs Pepper, then lay your Pike in a Diſh with Sippets, and then heat theſe just named things with ſome Butter and Anchovies, and pour over it; garniſh your Dish as you pleaſe. 213. To make a grand Sallad. Take a fair broad brimm'd diſh, and in the middle of it lay ſome pickled Limon Pill, then lay round about it each ſort by themſelves, Olives, Capers, Broom Buds, Aſh Keys, Purſlane pickled, and French Beans pickled, and little Cucumbers pickled, and Barberries pickled, and Clove Gilliflowers, Cowſlips, Currans, Figs, blanched Almonds and Raiſins, Slices of Limon with Sugar on them, Dates ſtoned and ſliced. Garniſh your Diſh brims with Candied Orange, Limon and Citron Pill, and ſome Candied Eringo roots. 214. To roſt Pig with a Pudding in his Belly. Take a fat Pig and truſs his head backward loking over his back, then make ſuch Pudding as you like beſt, and fill his belly with it, your Pudding muſt be ſtiff, then ſew it up, and roſt your Pig, when it is almoſt enough, wring upon it the Juice of a Limon, and when you are ready to take it up, waſh it over with yolks of Eggs, and before they can dry, dredge it with grated bread mixed with a little Nutmeg and Ginger, let your Sauce be Vinegar, Butter and Sugar, and the yolks of hard Eggs minced. 215. To roſt a Leg of Mutton with Oiſters. Take a large Leg of Mutton and ſtuff it well with Mutton Sewet, with Pepper, Nutmeg Salt and Mace, then roſt it and ſtick it with Cloves, when it is half roſted cut off ſome of the under ſide of the fleſhy end, in little thin Bits, then take a Pint of Oiſters and the Liquor of them, a little Mace, ſweet Butter and Salt, put all theſe with the Bits of Mutton into a Pipkin till half be conſumed; then Dish your Mutton and pour this Sauce over it, ſtrew Salt about the Diſh ſide and ſerve it in. 216. To make a Steak-Pie. Cut a Neck of Mutton in ſteaks, then ſeaſon it with Pepper and Salt, lay your Paſte into your Baking Pan, and lay Butter in the bottom, then lay in your ſteaks, and a little large Mace, and cover it with Butter, ſo cloſe it, and bake it; and againſt it is baked, have in readineſs good ſtore of boiled Parſlie minced fine, and drained from the water, ſome white Wine and ſome Vinegar, ſweet Butter and Sugar, cut open your Pie, and put in this Sauce, and ſhake it well, and ſerve it to the Table; it is not ſo good cold as hot. 217. To roſt a Haunch or a Shoulder of Veniſon, or a Chine of Mutton. Take either of theſe, and lard it with Lard, and ſtick it thick with Roſemary, then roſt it with a quick fire, but do not lay it too near; baſte it with ſweet butter: then take half a Pint of Claret wine, a little beaten Cinamon and Ginger, and as much ſugar as will ſweeten it, five or ſix whole Cloves, a little grated bread, and when it is boiled enough, put in a little Sweet butter, a little Vinegar, and a very little Salt, when your meat is roſted, ſerve it in with Sauce, and ſtrew ſalt about your Diſh. 218. To roſt a Capon with Oyſters and Cheſnuts. Take ſome boiled Cheſnuts, and take off their ſhells, and take as many parboil'd Oyſters, then ſpit your Capon, and put theſe into the belly of it, with ſome ſweet Butter, roſt it and baſt it with ſweet Butter, ſave the Gravie, and ſome of the Cheſnuts, and ſome of the Oyſters, then add to them half a Pint of Claret Wine, and a pice of ſweet Butter and a little Pepper, and a little Salt, ſtew theſe altogether till the Capon be ready, then ſerve them in with it; Garniſh your Diſh as you pleaſe. 219. To roſt Shoulder or Fillet of Veal with farcing herbs. Waſh your meat and parboil it a little, then take Parſley, Winter-ſavory, and Thyme, of each a little minced ſmall, put to them the yolks of three or four hard eggs minced, Nutmeg, Pepper and Currans and Salt, add also ſome Suet minced ſmall; work all theſe with the yolk of a raw Egg, and ſtuff your Meat with it, but ſave ſome, and ſet it under the meat while it doth roſt, when your meat is almoſt roſted enough, put to theſe in the Diſh, a quarter of a pint of White Wine Vinegar, and ſome Sugar, when your meat is ready, ſerve it in with this Sauce, and ſtrew on Salt. 220. To make boiled Sallads. Boil ſome Carots very tender, and ſcrape them to pieces like the Pulp of an Apple, ſeaſon them with Cinamon and Ginger and Sugar, put in Currans, a little Vinegar, and a piece of ſweet Butter, ſtew theſe in a Dish, and when they begin to dry put in more Butter and a little Salt, ſo ſerve them to the Table, thus you may do Lettuce, or Spinage or Beets. 221. To boil a Shoulder of Veal. Take a Shoulder of Veal and half boil it in Water and Salt, then ſlice off the moſt part of it, and ſave the Gravie; then take that ſliced meat, and put it in a Pot w 222. To boil a Neck of Mutton. Boil it in water and ſalt, then make ſauce for it with Samphire and a little of the Broth, Verjuice, large Mace, Pepper and Onion, the yolks of hard Eggs minced, ſome ſweet herbs and a little ſalt, let theſe boil together half an hour or more: Then beat it up with Butter and Limon; then diſh your Meat upon Sippets, and pour it on; garniſh your Diſh with the hard Whites of Eggs and Parsley minced together, with ſliced Limon, ſo ſerve it; thus you may dreſs a Leg or a Breſt of Mutton if you pleaſe. 223. To ſtew a Loin of Mutton. Cut your meat in Steaks, and put it into ſo much water as will cover it, when it is ſcummed, put to three or four Onions ſliced, with ſome Turneps, whole Cloves, and ſliced Ginger, when it is half ſtewed, put in ſliced Bacon and ſome ſweet herbs minced ſmall, ſome Vinegar and Salt, when it is ready, put in ſome Capers, then diſh your Meat upon Sippets and ſerve it in, and garniſh your Dish with Barberries and Limon. 224. To boil a Haunch of Veniſon. Boil it in water and ſalt, with ſome Coleflowers and ſome whole ſpice; then take ſome of the Broth, a little Mace, and a Cows Udder boiled tender and ſliced thin, a little Horse-radiſh root ſearced, and a few ſweet herbs; boil all theſe together, and put in a little Salt, when your Veniſon is ready, diſh it, and lay your Cows Udder and the Coleflowers over it, then beat up your Sauce, and pour over it; then garniſh your Diſh with Limon and Parſley and Barberries, and ſo ſerve it; this Sauce is also good with a powdered Gooſe boiled, but firſt larded. 225. To make white Broth with Meat or without. Take a little Mutton broth, and as much of Sack, and boil it with whole Spice, ſweet herbs, Dates ſliced, Currans and a little Salt, when it is enough, or very near, ſtrain in ſome blanched Almonds, then thicken it with the yolks of Eggs beaten, and ſweeten it with Sugar, and ſo ſerve it in with thin slices of white Bread: Garnish with ſtewed Prunes, and some plumped Raisins. This may be ſerved in alſo with any meat proper for to be ſerved with white Broth. 226. To make good ewed Broth. Take a hinder Leg of Beef and a pair of Marrow Bones, boil them in a great Pot with water and a little Salt, when it boiles, and is skimmed, put in ſome whole Spice, and ſome Raisins and Currans, then put in ſome Manchet ſliced thin, and ſoaked in ſome of the Broth, when it is almoſt enough, put in ſome ſtewed Prunes, then Diſh your Meat, and put into your Broth a little Saffron or red Saunders, ſome white Wine and Sugar, ſo pour it over your Meat, and ſerve it in; Garniſh your Diſh with Prunes, Raiſins and fine Sugar. 227. To ew Artichokes. Take the bottoms of Artichokes tenderly boiled, and cut them in Quarters, ſtew them with white Wine, whole Spice and Marrow, with a little Salt: When they are enough, put in Sack and Sugar, and green Plumbs preſerved, ſo ſerve them; garniſh the Diſh with Preſerves. 228. To ew Pippins. Take a pound of Pippins, pare them and core them, and cut them in quarters. Then take a pint of water and a pound of fine Sugar, and make a Syrup, and ſcum it, then put in your Pippins and boil them up quick, and put in a little Orange or Limon Pill very thin; when they are very clear, and their Syrup almost waſted, put in the juice of Orange and Limon, and ſome Butter; ſo ſerve them in upon Sippets, and ſtrew fine Sugar about the Diſh ſides. 229. To make a Sallad with freſh Salmon. Your Salmon being boiled and ſouced, mince ſome of it ſmall with Apples and Onyons, put thereto Oyl, Vinegar, and Pepper; ſo ſerve it to the Table: Garniſh your Diſh with Limon and Capers. 230. To ro a Shoulder of Mutton with Oiſters. Take a large Shoulder of Mutton, and take ſweet herbs chopped ſmall, and mixed with beaten Eggs and a little Salt, take ſome great Oiſters, and being dried from their Liquor, dip them in theſe Eggs, and fry them a little, then ſtuff your meat well with them, then ſave ſome of them for ſauce, and roſt your Mutton, and baſte it with Claret Wine, Butter, and Salt, ſave the Gravie, and put it with the Oiſters into a Diſh to ſtew with ſome Anchovies, and Claret Wine: when your meat is enough, rub the Diſh with a Shelot, and lay your meat in it, and then put ſome Capers into your Sauce, and pour over it, ſo ſerve it in; Garniſh your Diſh with Olives, Capers, and Samphire. 231. To roſt a Calves Head with Oiſters. Split your Calves Head as to boil, and let it lie in water a while, then waſh it well, and cut out the Tongue, then boil your Head a little, alſo the Tongue and Brains, then mince the Brains and Tongue with a little Sage, Oisters and Marrow put amongſt it when it is minced, three or four Eggs well beaten, Ginger, Pepper, Nutmeg, Grated Bread and Salt, and a little Sack, make it pretty thick, then take the Head and fill it with this, and bind it cloſe, and ſpit it and roſt it, and ſave the Gravie which comes from it in a Diſh, baſte it well with Butter, put to this Gravie some Oiſters, and ſome ſweet Herbs minced fine, a little white Wine, and a ſliced Nutmeg; when the Head is roſted, ſet the Diſh of Sauce upon hot Coals with ſome Butter and a little ſalt, and the Juice of an Orange, beat it up thick and Diſh your Head, and ſerve it in with this Sauce; garniſh your Diſh with ſtewed Oiſters and Barberries. 232. Sauce for Woodcocks Snites. When you ſpit your Fowl, put in an Onion in the Belly, when it is roſted, take the Gravie of it, and ſome Claret Wine, and an Anchovie with a little Pepper and Salt, ſo ſerve them. 233. To make Sauce for Partridges. Take grated Bread, Water and Salt, and a whole Onion boiled together, when it is well boiled, take out the Onion, and put in minced Limon, and a piece of Butter, and ſerve them in with it. 234. To roſt Larks with Bacon. When your Larks are pull'd and drawn, waſh them and ſpit them with a thin ſlice of Bacon and a Sage Leaf between the Legs of every one, make your Sauce with the Juice of Oranges and a little Claret Wine, and ſome Butter, warm them together, and ſerve them up with it. 235. To make Sauce for Quails. Take ſome Vine Leaves dried before the fire in a diſh and mince them, then put ſome Claret Wine and a little Pepper and Salt to it, and a piece of Butter, and ſerve them with it. This Sauce is alſo for roſted Pigeons. 236. To ro a whole Pig without the Skin, with a Pudding in his Belly. Make ready the Pig for the Spit, then ſpit it and lay it down to the fire, and when you can take off the Skin, take it from the fire and flay it, then put ſuch a Pudding as you love into the Belly of it, then ſew it up, and ſtick it with Thyme and Limon Pill, and lay it down again, and roſt it and baſt it with Butter, and ſet a Dish under it to catch the Gravie, into which put a little ſliced Nutmeg, and a little Vinegar, and a little Limon and ſome Butter; heat them together: when your Pig is enough, bread it, but firſt froth it up with Butter and a little Salt, then ſerve it in with this Sauce to the Table with the Head on. 237. To fry Artichokes. Take the bottoms of Artichokes tenderly boiled, and dip them in beaten Eggs and a little Salt, and fry them with a little Mace ſhred among the Eggs; then take Verjuice, Butter and Sugar, and the Juice of an Orange, Dish your Artichokes, and lay on Marrow fried in Eggs to keep it whole, then lay your Sauce, or rather pour it on, and ſerve them in. 238. To make Toaſts of Veal. Take a roſted Kidney of Veal, cold and minced ſmall, put to it grated bread, Nutmeg, Currans, Sugar and Salt, with ſome Almonds blanched and beaten with Roſewater, mingle all theſe together with beaten Eggs and a little Cream, then cut thin slices of white Bread, and lay this Compound between two of them, and ſo fry them, and ſtrew Sugar on them, and ſerve them in. 239. To make good Pancakes. Take twenty Eggs with half the Whites, and beat them well and mix them with fine flower and beaten Spice, a little Salt, Sack, Ale, and a little Yeſte, do not make your Batter too thin, then beat it well, and let it ſtand a little while to riſe, then fry them with ſweet Lard or with Butter, and ſerve them in with the Juice of Orange and Sugar. 240. To fry Veal. Cut part of a Leg of Veal into thin ſlices, and hack them with the back of a Knife, then ſeaſon them with beaten Spice and Salt, and lard them well with Hogs Lard, then chop ſome ſweet herbs, and beat ſome Eggs and mix together and dip them therein, and fry them in Butter, then ſtew them with a little white Wine and ſome Anchovies a little while, then put in ſome Butter, and ſhake them well, and ſerve them in with ſliced Limon over them. 241. To make good Pae. Take to a peck of fine flower three pound of butter, and three Eggs, and a little cold Cream, and work it well together, but do not break your Butter too small, and it will be very fine Cruſt, either to bake meat in, or fruit, or what elſe you please. It is alſo a very fine Dumplin, if you make it into good big Rolls, and boil them and butter them, or roul ſome of it out thin, and put a great Apple therein, and boil and butter them, with Roſewater, Butter and Sugar. 242. To make good Paſte to raiſe. Take to a Peck of Flower two pounds of Butter and a little tried Suet, let them boil with a little Water or Milk, then put two Eggs into your Flower, and mix them well together, then make a hole in the middle of your Flower, and put in the top of your boiling Liquor, and ſo much of the reſt as will make it in to a ſtiff Paste, then lay it into a warm Cloth to riſe. 243. Paſte for cold Baked meats. Take to every Peck of Flower one pound of Butter or a little more, with hot Liquor as the other, and put a little diſſolved Iſinglaſs in it, because such things require ſtrength; you may not forget Salt in all your Paſtes, and work theſe Paſtes made with hot Liquor much more than the other. 244. To make a Veal Pie in Summer. Take thin ſlices of a Fillet of Veal, then having your Pie ready and Butter in it, lay in your Veal ſeaſoned with a little Nutmeg and Salt ſo cover it with Butter, and cloſe it and bake it, then againſt it be drawn, ſcald ſome Goosberries or Grapes in Sugar and water as to preſerve, and when you open your Pie, put in pieces of Marrow boiled in white Wine with a little blade of Mace: Then put theſe Grapes or Goosberries over all, or elſe ſome hard Lettuce or Spinage boiled and buttered. 245. To make a Pie of Shrimps, or of Prawns. Pick them clean from their Shells, and have in readineſs your Pie with Butter in the bottom, then lay in your Fiſh with ſome large Mace and Nutmeg, and then Butter again, and ſo bake it: Then cut it up and put in ſome White Wine and an Anchovy or two, and ſome Butter, and ſo ſerve them in hot; thus you may do with Lobſters or Crabs, or with Crafiſh. 246. To make a Pie of Larks, or of Sparrows. Pluck your Birds and draw them, then fill the Bellies of them with this mixture following, grated bread, ſweet herbs minced ſmall, Beef Suet or Marrow minced, Almonds blanched and beated with Roſewater, a little Cream; beaten Spice, and a little Salt, ſome Eggs and ſome Currans, mix theſe together, and do as I have ſaid, then having your Pie ready raiſed or laid in your baking-pan, put in Butter, and then fill it with Birds. Then put in Nutmeg, Pepper and Salt, and put in the yolks of hard Eggs, and ſome ſweet herbs minced, then lay in pieces of Marrow, and cover it with Butter, and ſo cloſe it and bake it; then cut it open and wring in the Juice of an Orange and ſome Butter, and ſerve it. 247. To make a Lettuce Pie. Take your Cabbage Lettuce and cut them in halves, waſh them and boil them in water and ſalt very green, then drain them from the water, ſo having your Pie in readineſs, put in Butter; then put in your boiled Lettuce, with ſome Marrow, Raiſins of the Sun ſtoned, Dates ſtoned and ſliced thin, with ſome large Mace, and Nutmeg ſliced, then put in more Butter, close it and bake it; then cut it open, and put in Verjuice, Butter and Sugar, and ſo ſerve it. To ew a Neck of Mutton. Put your Neck of Mutton cut in Steaks into ſo much Wine and Water as will cover it, with ſome whole Spice, let it ſtew till it be enough, then put in two Anchovies, and a handful of Capers, with a piece of ſweet Butter ſhake it very well, and ſerve it upon Sippets. 248. To make a Pie of a roed Kidney of Veal. Mince the Kidney with the Fat, and put to it ſome ſweet herbs minced very ſmall, a quarter of a pound of Dates ſtoned, and ſliced thin and minced, ſeaſon it with beaten Spice, Sugar and Salt, put in half a pound of Currans, and ſome grated bread, mingle all theſe together very well with Verjuice and Eggs, and make them into Balls, so put some Butter into your Pie, and then these Balls, then more Butter, ſo cloſe it and bake it; Then cut it open, and put in Verjuice, Butter and Sugar made green with the Juice of some Spinage, add to it the yolks of Eggs. 249. To make a Potato Pie. Having your Pie ready, lay in Butter, and then your Potatoes boiled very tender, then ſome whole Spice and Marrow, Dates and the yolks of hard Eggs blanched Almonds, and Piſtacho Nuts, the Candied Pills of Citron, Orange and Limon, put in more Butter cloſe it and bake it, then cut it open, and put in Wine, Sugar, the yolks of Eggs and Butter. 250. To make a Pig Pie. Spit a whole Pigg and roſt it till it will flay, then take it off the Spit, and take off the Skin, and lard it with Hogs Lard; ſeason it with Pepper, Salt, Nutmeg and Sage, then lay it into your Pie upon ſome Butter, then lay on ſome large Mace, and some more Butter, and cloſe it and bake it: It is either good hot or cold. 251. To make a Carp Pie. Take a large Carp and ſcale him, gut and waſh him clean, and dry him well, then lay Butter into your Pie, and fill your Carps belly with this Pudding; grated bread, ſweet herbs, and a little Bacon minced ſmall, the yolks of hard Eggs and an Anchovie minced, also a little Marrow, Nutmeg, and then put in a little Salt, but a very little, and make ſome of this up in Balls, then Lard the Carp, ſew up his Belly, and lay him into your Pie, then lay in the Balls of Pudding, with ſome Oyſters, Shrimps and Capers, and the yolks of hard Eggs and a little Slices of Bacon, then put in large Mace and Butter, ſo close it and bake it, then cut off the Lid, and ſtick it full of pretty Conceits made in Paſte, and ſerve it in hot. 252. To make an Almond Tart. Take a Quart of Cream, and when it boils, put in half a pound of ſweet Almonds blanched and beaten with Roſewater, boil them together till it be thick, always ſtirring it for fear it burn, then when it is cold, put in a little raw Cream, the yolks of twelve Eggs, and ſome beaten Spice, some Candied Citron Pill and Eringo Roots ſliced, with as much fine Sugar as will ſweeten it, then fill your Tart and bake it, and ſtick it with Almonds blanched, and ſome Citron Pill, and ſtrew on ſome ſmall French Comfits of several colours, and garnish your Diſh with Almonds blanched, and preserved Barberries. 253. To make a dainty White-Pot. Take a Manchet cut like Lozenges, and ſcald it in ſome Cream, then put to it beaten Spice, Eggs, Sugar and a little Salt, then put in Raiſins, and Dates ſtoned, and ſome Marrow; do not bake it too much for fear it Whey, then ſtrew on ſome fine Sugar and ſerve it in. 254. To make a Red Deer Pie. Bone your Veniſon, and if it be a Side, then ſkin it, and beat it with an Iron Peſtle but not too ſmall, then lay it in Claret wine, and Vinegar, in ſome close thing two days and nights if it be Winter, elſe half ſo long, then drain it and dry it very well, and if lean, lard it with fat Bacon as big as your finger, ſeason it very high with all manner of Spices and Salt, make your Pie with Rye Flower, round and very high, then lay ſtore of Butter in the bottom and Bay Leaves, then lay in your Veniſon with more Bay leaves and Butter; ſo close it, and make a Tunnel in the middle, and bake it as long as you do great Loaves, when it is baked, fill it up with melted Butter, and ſo keep it two or three months, ſerve it in with the Lid off, and Bay Leaves about the Diſh; eat it with muſtard and ſugar. 255. To make a Pie of a Leg of Pork. Take a Leg of Pork well powdred and ſtuffed with all manner of good Herbs, and Pepper, and boil it very tender, then take off the Skin, and ſtick it with Cloves and Sage Leaves, then put it into your Pie with Butter top and bottom, cloſe it and bake it, and eat it cold with Muſtard and Sugar. 256. To make a Lamprey Pie. Take your Lamprey and gut him, and take away the black ſtring in the back, waſh him very well, and dry him, and ſeaſon him with Nutmeg, Pepper and Salt, then lay him into your Pie in pieces with Butter in the bottom, and ſome Shelots and Bay Leaves and more Butter, ſo cloſe it and bake it, and fill it up with melted Butter, and keep it cold, and ſerve it in with ſome Mustard and Sugar. 257. To make a Salmon Pie. Take a Joll of Salmon raw, and ſcale it and lay it into your Pie upon Butter and Bay leaves, then ſeaſon it with whole spice and a little Salt, then lay on ſome Shrimps and Oyſters with some Anchovies, then more Spice and Butter, ſo cloſe the lid and bake it, but first put in some White Wine, ſerve it hot, then if it wants, put in more Wine and Butter. 258. To make a Pudding of French Barley. Take French Barley tenderly boiled, then take to one Pint of Barley half a Manchet grated, and four Ounces of ſweet Almonds blanched and beeten with Roſewater, half a Pint of Cream, and eight Eggs with half the Whites, ſeaſon it with Nutmeg, Mace, Sugar and Salt, then put in ſome Fruit, both Raiſins and Currans, and ſome Marrow, mingle theſe well together, and fill Hogs Guts with it. 259. To make a hasty Pudding in a Bag or Cloth. Boil a Quart of thick Cream with ſix ſpoonfuls of fine Flower, then ſeaſon it with Nutmeg and Salt, then wet a Cloth, and flower it and butter it, then boil it, and butter it, and ſerve it in. 260. To make a Shaking Pudding. Take a Quart of Cream and boil it, then put in ſome Almonds blanched and beaten, when it is boiled and almoſt cold, put in eight Eggs, and half the Whites, with a little grated Bread, Spice and Sugar, and a very little Salt; Then wet Flower and Butter, and put it in a Cloth and boil it, but not too much, ſerve it in with Roſewater, Butter and Sugar, and ſtrew it with ſmall French Comfits. 261. To make a Haggus Pudding. Take a Calves Chaldron well ſcowred, boiled, and the Kernels taken out, mince it ſmall, then take four or five Eggs, and half the Whites, ſome thick Cream, grated bread, Roſewater and Sugar, and a little Salt, Currans and Spice, and ſome ſweet herbs chopped ſmall, then put in ſome Marrow or Suet finely ſhred, ſo fill the Guts, and boil them. 262. To make an Oatmeal Pudding. Take the biggeſt Oatmeal and ſteep it in warm Cream one night, then put in ſome ſweet herbs minced ſmall, the yolks of Eggs, Sugar, Spice, Roſewater and a little Salt, with ſome Marrow, then Butter a Cloth, and boil it well, and ſerve it in with Roſewater, Butter and Sugar. 263. To make Puddings of Wine. Slice two Manchets into a Pint of White Wine, and let your Wine be firſt mulled with Spice, and with Limon Pill, then put to it ten Eggs well beaten with Roſewater, ſome Sugar and a little Salt, with some Marrow and Dates, ſo bake it a very little, ſtrew Sugar on it, and ſerve it; inſtead of Manchet you may use Naples Bisket, which is better. 264. To make Puddings with Hogs Lights. Parboil them very well, and mince them ſmall with Suet of a Hog, then mix it with bread grated, and ſome Cream and Eggs, Nutmeg, Roſewater, Sugar and a little Salt, with ſome Currans, mingle them well together, and fill the Guts and boil them. 265. To make Stone Cream. Boil a quart of Cream with whole ſpice then pour it out into a Dish, but let it be one quarter conſumed in the boiling, then ſtir it till it be almoſt cold, then put ſome Runnet into it as for a Cheeſe, and ſtir it well together, and colour it with a little Saffron, ſerve it in with Sack and Sugar. 266. To make a Poſſet Pie with Apples. Take the Pulp of roſted Apples and beat it well with Sugar and Roſewater to make it very ſweet, then mix it with ſweet Cream, and the yolks of raw Eggs, ſome Spice and Sack, then having your Paſte ready in your Bake-pan, put in this ſtuff and bake it a little, then ſtick it with Candied Pills, and ſo ſerve it in cold. 267. To dry Pippins about Chriſtmas or before. When your Houſhold Bread is drawn, then ſet in a Dish full of Pippins, and about ſix hours after take them out and lay them in ſeveral Diſhes one by one, and flat them with your hands a little, ſo do twice a day, and ſtill ſet them into a warm Oven every time till they are dry enough; then lay them into Boxes with Papers between every Lay. 268. To make Snow Cream. Take a Quart of Cream, and 4 Ounces of blanched Almonds, beaten and ſtrained, with half a Pint of White Wine, a piece of Orange Pill and a Nutmeg ſliced, and three Sprigs of Roſemary, mix theſe things together, and let them ſtand three hours, then ſtrain it, and put the thick part into a deep Diſh, and ſweeten it with Sugar, then beat ſome Cream with the Whites of Eggs till it be a thick Froth, and caſt the Froth over it to a good thickneſs. 269. To boil Whitings or Flounders. Boil ſome White Wine, Water, and Salt, with ſome ſweet Herbs and whole Spice; when it boils put in a little Vinegar, for that will make Fish criſp, then let it boil apace and put in your Fiſh, and boil them till they ſwim, then take them out and drain them, and make Sauce for them with ſome of the Liquor and an Anchovie or two, ſome Butter and ſome Capers, heat them over the Fire, and beat it up thick and pour it over them; garniſh your Diſh with Capers and Parſley, Oranges and Limons and let it be very hot when you ſerve it in. 270. To make a Pie of a Gammon of Bacon. Take a Weſtphalia Gammon, and boil it tender with hay in the Kettle, then take off the Skin and ſtick it with Cloves and ſtrew it with Pepper, then make your Pie ready, and put it therein with Butter at the bottom, then cover your Bacon with Oyſters, parboiled in Wine and their own Liquor, and put in Balls made of Sauſage meat, then put in the Liquor of the parboiled Oyſters, ſome whole Spice and Bay Leaves, with ſome Butter, ſo close it, and bake it and eat it cold, you may put into it the yolks of hard Eggs if you pleaſe, ſerve it with Muſtard Sugar and Bay Leaves. 271. To bake a Bulloks Cheek to be eaten hot. Take your Cheek and ſtuff it very well with Parſley and ſweet herbs chopped, then put it into a Pot with ſome Claret wine and a little ſtrong Beer, and ſome whole Spice, and ſo ſeason it well with Salt to your taſte, and cover your Pot and bake it, then take it out, and pull out the Bones, and ſerve it upon toſted bread with ſome of the Liquor. 272. To bake a Bullocks Cheek to eat cold, as Veniſon. Take a Bullocks Cheek, or rather two fair fat Cheeks, and lay them in water one night, then take out every bone, and ſtuff it very well with all manner of Spice and Salt, then put it into a Pot, one Cheek clapped cloſe together upon the other, then lay it over with Bay Leaves, and put in a Quart of Claret Wine, ſo cover the Pot and bake it with Houſhold Bread, when you draw it, pour all the Liquor out, and take only the fat of it and ſome melted Butter, and pour in again, ſerve it cold with Muſtard and Sugar, and dreſs it with Bay Leaves, it will eat like Veniſon. 273. To make a Bacon Froize. Take eight Eggs well beaten, and a little Cream, and a little Flower, and beat them well together to be like other Batter, then fry very thin ſlices of Bacon, and pour ſome of this over, then fry it, and turn the other side, and pour more upon that, ſo fry it and ſerve it to the Table. 274. To make fryed Nuts. Take Eggs, Flower, Spice and Cream, and make it into a Paſte, then make it into round Balls and fry them, they muſt be as big as Walnuts, be ſure to ſhake them well in the Pan and fry them brown, then roul some out thin, and cut them into ſeveral ſhapes, and fry them, ſo mix them together, and ſerve them in with Spice beaten and Sugar. 275. To make a Suſſex Pancake. Take only ſome very good Pie Paſte made with hot Liquor, and roul it thin, and fry it with Butter, and ſerve it in with beaten ſpice and ſugar as hot as you can. 276. To make a Veniſon Paſty. Take a Peck of fine Flower, and three Pounds of freſh Butter, break your Butter into your Flower, and put in one Egg, and make it into a Paſt with ſo much cold cream as you think fit, but do not mould it too much, then roul it pretty thin and broad, almoſt ſquare, then lay ſome Butter on the bottom, then ſeason your Veniſon on the fleſhy ſide with Pepper groſly beaten, and Salt mixed, then lay your Veniſon upon your butter with the ſeasoned ſide downward, and then cut the Veniſon over with your Knife quite croſs the Paſty to let the Gravie come out the better in baking, then rub ſome ſeasoning in those Cuts, and do not lay any else becauſe it will make it look ill-favoured and black, then put ſome paſte rouled thin about the Meat to keep it in compaſs, and lay Butter on the top, then cloſe it up and bake it very well, but you muſt trim it up with ſeveral Fancies made in the ſame Paſte, and make also a Tunnel or Vent, and juſt when you are going to ſet it into the Oven, put in half a Pint of Clarret Wine, that will ſeaſon your Veniſon finely, and make it ſhall not look or taſte greaſie, thus you may bake Mutton if you pleaſe. 277. To make a brave Tart of ſeveral Sweet Meats. Take some Puff-paſte, and roule it very thin, and lay it in the bottom of your baking-pan, then lay in a Lay of preſerved Rasberries, then ſome more Paſte very thin to cover them, then ſome Currans preſerved, and then a Sheet of Paste to cover them, then Cherries, and another Sheet to cover them, then any white Sweet-Meat, as Pippins, white Plumbs or Grapes, ſo lid it with Puff-paste, cut in some pretty Fancy to ſhew the Fruit, then bake it, and ſtick it full of Candied Pills, and ſerve it in cold. 278. To make Ice and Snow. Take new Milk and ſome Cream and mix it together, and put it into a Diſh, and ſet it together with Runnet as for a Cheese, and ſtir it together, when it is come, pour over it ſome Sack and Sugar, then take a Pint of Cream and a little Roſewater, and the Whites of three Eggs, and whip it to a froth with a Birchen Rod, then as the Froth ariſes, caſt it upon your Cream which hath the Runnet in it, till it lies deep, then lay on Bunches of preſerved Barberries here and there careleſly, and caſt more Snow upon them, which will look exceeding well; then garniſh your Diſh being broad brim'd with all kind of Jellies in pretty-fancies, and ſeveral Colours. 279. To make a Mutton Pie. Cut a Loin or Neck of Mutton in ſteaks, and ſeaſon it with Pepper and Salt, and Nutmeg, then lay it in your Pie upon Butter; then fill up your Pie with Apples ſliced thin, and a few great Onions ſliced thin, then put in more Butter, and cloſe it and bake it, and ſerve it in hot. 280. To poach Eggs the beſt way. Boil Vinegar and Water together with a few Cloves and Mace, when it boiles break in your Eggs, and turn them about gently with a Tin ſlice till the White be hard, then take them up, and pare away what is not handſom, and lay them on Sippets, and ſtrew them over with plumped Currans, then take Verjuice, Butter and Sugar heat together, and pour over, and ſerve them in hot. 281. A good Sallad in Winter. Take a good hard Cabbage, and with a ſharp Knife ſhave it ſo thin as you may not diſcern what it is, then ſerve it with Oil and Vinegar. 282. Another Sallad in Winter. Take Corn Sallad clean picked and alſo well washed, and clear from the water, put it into a Diſh in ſome handſom form with ſome Horſe Radiſh ſcraped, and ſome Oil and Vinegar. 283. To make Sorrel Sopps for Green Geeſe or Chickens, or for a Sick Body to eat alone. Take a good quantity of French Sorrel clean picked, and ſtamp it in a Mortar, then ſtrain it into a Dish, and ſet it over a Chafing diſh of Coals, and put a little Vinegar to it, then when it is thick by wasting, wring in the Juice of a Limon and ſweeten it with Sugar, and put in a little grated bread and Nutmeg, then warm another Diſh with thin ſlices of white bread, and put ſome butter to your Sorrel Liquor, and pour over them, ſerve them in with Slices of Limon and fine Sugar. 284. To make Green Sauce for a powdred Leg of Pork, or for a Spring. Take a great quantity of French Sorrel, and pick out the Strings and waſh it well, and drain it clean from the water, then ſtamp it in a Mortar till it be extream fine, then put in grated bread and beat it again, then a few Currans and the yolks of hard Eggs, and when it is beaten to a kind of Pap, put in a little Vinegar and Sugar into it; ſo ſerve it in upon a Plate with your Meat. 285. To make Vin de Moloſſo, or Treacle Wine. Take fair Water and make it ſo ſtrong with Moloſſoes, otherwiſe called Treacle, as that it will bear an Egg, then boil it with a Bag of all kinds of Spices, and a Branch or two of Roſemary, boil it and ſcum it, and put in ſome ſweet herbs or flowers, according to the time of the year, boil it till a good part be conſumed, and that it be very clear, then ſet it to cool in ſeveral things, and when it is almoſt cold, work it with yeſt, as you do Beer, the next day put it into the Veſſel, and ſo ſoon as it hath done working ſtop it up close, and when it hath ſtood a fortnight, bottle it, this is a very wholeſom Drink againſt any Infeion, or for any that are troubled with the Ptiſick. 286. For a Conſumption, an excellent Medicine. Take Shell Snails, and cast Salt upon them, and when you think they are cleanſed well from their ſlime, wash them, and crack their Shells and take them off, then wash them in the diſtilled Water of Hyſop, then put them into a Bag made of Canvas, with some white Sugar Candy beaten, and hang up the Bag, and let it drop as long as it will, which if you bruiſe the Snails before you hang them up, it is the better; this Liquor taken morning and evening a Spoonful at a time is very rare. 287. A Suitable Dish for Lent. Take a large Diſh with broad Brims, and in the middle put blanched Almonds round about them, Raiſins of the Sun, and round them Figs, and beyond them all coloured Jellies, and on the Brims Fig-Cheeſe. 288. To make a Rock in Sweet-Meats. First take a flat broad voiding Basket, then have in readineſs a good thick Plum Cake, then cut your Cake fit to the bottom of the Basket, and cut a hole in the middle of it, that the foot of your Glaſs may go in, which muſt be a Fountain-Glaſs, let it be as high a one as you can get; put the foot of it in the hole of the Cake edgling that it may ſtand the faſter, then tie the Cake faſt with a Tape to the Basket, firſt croſs one way and then another, then tie the foot of the Glaſs in that manner too, that it may ſtand ſteady, then cut ſome odd holes in your Cake careleſly, then take ſome Gum Dragon ſteeped in Roſewater, and mix it with ſome fine Sugar, not too thick, and with that you muſt faſten all your Rock together, in theſe holes which you cut in your Cake you muſt faſten ſome ſort of Biskets, as Naples Biskets, and other common Bisket made long, and ſome ragged, and ſome coloured, that they may look like great ill-favoured, Stones, and ſome handſome, ſome long, ſome ſhort, ſome bigger, and ſome leſſer, as you know Nature doth afford, and ſome of one colour and ſome of another, let ſome ſtand upright and ſome aſlannt, and ſome quite along, and faſten them all with your Gum, then put in ſome better Sweet-meats, as Mackeroons and Marchpanes, careleſly made as to the ſhape, and not put on the Rock in a ſet form, alſo ſome rough Almond Cakes made with the long ſlices of Almonds (as I have direed before;) ſo build it up in this manner, and faſten it with the Gum and Sugar, till it be very high, then in ſome places you muſt put whole Quinces Candied, both red and white, whole Orange Pills and Limon Pills Candied; dried Apricocks, Pears and Pippins Candied, whole Peaches Candied, then ſet up here and there great lumps of brown and white Sugar-candy upon the ſtick, which much resembles ſome cluſters of fine Stones growing on a Rock; for Sand which lies ſometimes among the little Stones, ſtrew ſome brown Sugar; for Moss, take herbs of a Rock Candy; then you must make the likeneſs of Snakes and Snails and Worms, and of any venomous Creature you can think of; make them in Sugar Plate and colour them to their likeneſs, and put them in the holes that they may ſeem to lurk, and ſome Snails creeping one way and ſome other; then take all manner of Comfits, both rough and ſmooth, both great and ſmall, and colour many of them, ſome of one colour and ſome of another, let ſome be white and ſome ſpeckled, then when you have coloured them, and that they are dry, mix them together and throw them into the Clefts, but not too many in one place, for that will hide the ſhape of your work, then throw in ſome Chips of all ſorts of Fruit Candied, as Orange, Limon, Citron, Quince, Pear, and Apples, for of all theſe you may make Chips; then all manner of dryed Plumbs, and Cherries, Cornelions dryed, Raſps and Currans; and in ſome places throw a few Prunelles, Piſtacho Nuts, blanched Almonds, Pine Kernels, or any ſuch like, and a pound of the great round perfumed Comfits; then take the lid off the top of the Glaſs and fill it with preſerved Grapes, and fill another with ſome Harts-horn Jelly, place theſe two far from one another, and if you ſet ſome kind of Fowl, made in Marchpanes, as a Peacock, or ſuch like, and ſome right Feathers gummed on with Gum Arabick, let this Fowl ſtand as though it did go to drink at the Glaſs of Harts-horn Jelly, and then they will know who ſee it, that those two liquid Glaſses ſerve for reſemblance of ſeveral Waters in the Rock. Then make good ſtore of Oyster ſhells and Cockle ſhells of Sugar Plate, let ſome be pure white as though the Sea water had washed them, ſome brown on the outside, and ſome green, ſome as it were dirty, and others worn away in some Places, ſome of them broke, and ſome whole, ſo ſet them here and there about the Rock, ſome edgling, and ſome flat, ſome the hollow ſide upward, and ſome the other, then ſtick the Moſs, ſome upon the ſhells, and ſome upon the ſtones, and also little branches of Candied Fruits, as Barberries, Plums, and the like, then when all is done, ſprinkle it over with Roſewater, with a Grain or two of Musk or Ambergreece in it; your Glaſs muſt be made with a reaſonable proportion of bigneſs to hold the Wine, and from that, in the middle of it, there muſt be a Conveyance to fall into a Glaſs below it, which muſt have Spouts for the Wine to play upward or downward, then from thence in another Glass below, with Spouts also, and from thence it hath a Conveyance into a Glaſs below that, ſomewhat in form like a Sillibub Pot, where the Wine may be drunk out at the Spout; you may put ſome Eringo Roots, and being coloured, they will ſhew very well among the other Sweet-Meats, tie your Basket about with ſeveral ſorts of ſmall Ribbons: Do not take this for a ſimple Fancy, for I aſſure you, it is the very ſame that I taught to a young Gentlewoman to give for a Preſent to a Perſon of Quality. |
Notes:
Back to the Frontispiece and Introduction of the Queen-like Closet.