Hannah Woolley's Section 2, Part 1

Welcome to FabulousFusionFood's The Queen-like Closet by Hannah Woolley, Section 2, Part 1 Recipes — This is the first 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.

The Queen-like Closet: Section 1, Part 1: Recipes 1 to 100

THE SECOND PART OF The Queen-like Closet: Having an Addition of what hath already been treated of, and direing a very true and excellent way for all manner of COOKERY, both Fish, Flesh, and Pastry; Shewing, The true Seasoning of all Things for Compleat TABLES: Alſo All Kinds of SAUCES & PICKLES, in a very brevious way. Here is to be noted, that in divers of theſe Receipts there are Direions for two or three ſeveral Things in one, not confounding the Brains with multitudes of Words, to little or no purpoſe, or vain Expreſſions of things with are altogether unknown to the Learned as well as to the Ignorant: This is really imparted for the good of all the FEMALE SEX. By Hannah Wolley, aliàs Chaloner. London, Printed for R. Lowndes. 1672 THE Queen-like CLOSET, OR Rich Cabinet. THE Second Part. 1. To make Elder Vinegar and to colour it. Take of your beſt white Wine Vinegar, and put ſuch a quantity of ripe Elder Berries into it as you ſhall think fit, in a wide mouth'd Glaſs, ſtop it cloſe, and ſet it in the Sun for about ten days, then pour it out gently into another Glaſs, and keep it for your uſe; thus you may make Vinegar of Red Roſes, Cowſlipps, Gilliflowers, or the like. 2. To make Metheglin, either Brown or White, but White is be.       Take what quantity you pleaſe of Spring-Water, and make it ſo ſtrong with Honey that it will bear an Egg, then boil it very well, till a good part be waſted, and put in to it boiling a good quantity of whole Spice, Roſemary, Balm, and other cordial and pleaſant Herbs or Flowers.       When it is very well boiled, ſet it to cool, it being ſtrained from the Herbs, and the Bag of Spices taken out;       When it is almoſt cold, put in a little Yeſt, and beat it well, then put it into Veſſels when it is quite cold, and alſo the Bag of Spice, and when it hath ſtood a few days, bottle it up; if you would have it red, you muſt put the Honey to ſtrong Ale Wort in ſtead of Water. 3. To make Collar'd Beef.       Take a good Flank of Beef, and lay it in Pump water and Salt, or rather Saltpeter, one day and one night, then take Pepper, Mace, Nutmegs, Ginger, and Cloves, with a little of the Herb called Tarragon, beat your Spice, ſhred your Tarragon, and mingle theſe with ſome Suet beaten ſmall, and ſtrew upon your Beef, and ſo rowl it up, and tie it hard, and bake it in a pot with Claret Wine and Butter, let the pot be covered cloſe, and ſomething in the pot to keep the Meat down in the Liquor that it may not ſcorch, ſet it into the Oven with Houſhold bread, and when it is baked, take it out, and let it cool, then hang it up one night in the Chimney before you eat it, and ſo as long as you pleaſe.       Serve it in with Bay Leaves, and eat it with Muſtard and Sugar. 4. To make Almond Puddings with French Rolls or Naples Biskets.       Take a Quart of Cream, boil it with whole Spice, then take it from the Fire, and put in three Naples Biskets, or one Penny French Roll ſliced thin, and cover it up to ſcald; when it is cold, put in four Ounces of ſweet Almonds blanched, and beaten with Roſewater, the Yolks of eight Eggs, and a little Marrow, with as much Sugar as you think fit, and a little Salt; you may boil it, or bake it, or put it into Skins; if it be boiled or baked, put Sugar on it when you ſerve it in. 5. To make Barley Cream.       Take two Ounces of French Barley, and boil it in ſeveral Waters, then take a quart of Cream, and boil it with whole Spice, put in your Barley, and boil them together very well,       Then put in the yolks of ſix Eggs well beaten, and as much Sugar as you think fit; ſtir them well over the fire, then poure it out, and when it is cold ſerve it in; thus you may make Rice Cream, onely do not boil that, but a very little in Milk, before you put it into the Cream. 6. To make Cheeſe-cakes.       Take four Gallons of new Milk, ſet it with a little Runnet, and when it is come, break it gently, and whey it very well, then take ſome Manchet, firſt ſcalded well in new Milk, let the Milk be thick with it, and while it is hot, put in a quarter of a pound of fresh Butter, and ſtir it in, when it is cold, mix that and your curd together very well, then put in one Pound and half of plumped Currans, ſome beaten Spice, a very little Salt, Roſewater, and the yolks of eight Eggs, half a Pint of Cream, and a little Sugar, mix them well together, then make ſome Paſte, with Flower, Butter, the yolk of an Egg and fair water, and roul it out thin, and ſo bake them in bake-pans, and do not let them ſtand too long in the Oven. 7. Another way for Cheeſe-cakes.       Take the Curd of four Gallons of new Milk, and put thereto half a pound of Almonds blanched and beaten fine with Roſewater, then put in one Pint of Raw Cream, the yolks of ten Eggs, ſome beaten Spice, a little Salt, one pound and half of plumped Currans, a little Roſewater, and some Sugar, and ſo mix them very well, and put them into your Crust and bake them. 8. Another way for Cheeſe-cakes.       Take the Curd of four Gallons of new Milk, beat it well in a Mortar with half a pound of freſh Butter, and then season it as you do the other above-named. 9. Another way for Cheeſe-cakes.       Take the same quantity of Curd, and mix it with half a Pound of Rice boiled tender in Milk, one quarter of a pound of freſh Butter, the yolks of eight Eggs, one Pint of Cream, beaten Spice, two pounds of Currans firſt plumped, Roſewater and Sugar, and a little Salt, and ſo bake them, not too much. 10. To make freſh Cheeſe.       Take ſome very tender Cheeſe-Curd, ſtamp it very well in a Mortar with a little Roſewater, wherein whole Spice hath been ſteeped, then let it ſtand in a little Cullender about half an hour, then turn it out into your Diſh, and ſerve it to the Table with Cream, Wine, and Sugar. 11. Another way for a fresh Cheeſe.       Take a quart of Cream, and boil in it whole Spice, then ſtir in the yolks of eight Eggs, and four whites well beaten, and when they are hot, put in ſo much Sack as will give it a good taste, then ſtir it over the Fire till it runneth on a Curd, then beat it in a Mortar as the other, and ſerve it to the Table with Cream and Sugar. 12. To make Oatmeal Pudding.       Take Oatmeal beaten fine, put to it ſome Cream, beaten Spice, Roſewater and Sugar, ſome Currans, ſome Marrow, or Beef Suet ſhred fine, and a little Salt, then Butter your pan and bake it. 13. Puddings in Balls to ſtew or to fry.       Take part of a Leg of Veal, parboil it, and ſhred it fine with ſome Beef Suet, then take some Cream, Currans, Spice, Roſewater, Sugar and a little Salt, a little grated Bread, and one handful of Flower, and with the yolks of Eggs make them in Balls, and ſtew them between two Diſhes, with Wine and Butter, or you may make ſome of them in the ſhape of Sausages, and fry them in Butter, ſo ſerve them to the Table with Sugar ſtrewed over them. 14. To boil Pigeons.       Take your largeſt Pigeons and cut them in halves, waſh them and dry them, then boil a little water and Salt with ſome whole Spice, and a little Faggot of ſweet Herbs, then put in your Pigeons and boil them, and when they are enough, take ſome boiled Parſley ſhred ſmall, ſome ſweet Butter, Claret Wine, and an Anchovy, heat them together, then put in the yolks of Eggs, and make it thick over the Fire, then put in your Pigeons into a Dish, garniſhed with pickled Barberries and raw Parsley, and ſo pour over them your Sawce, and ſerve it to the Table. 15. To make an Apple Tanſie.       Take a Quart of Cream, one Manchet grated, the yolks of ten Eggs, and four Whites, a little Salt, ſome Sugar, and a little Spice, then cut your Apples in round thin ſlices, and lay them into your Frying-Pan in order, your Batter being hot, when your Apples are fried, pour in your Butter, and fry it on the one ſide, then turn it on a Pie-Plate and ſlide it into the Pan again, and fry it, then put it on a Pie-Plate, and ſqueez the Juice of a Limon over it, and strew on fine Sugar, and ſerve it so to the Table. 16. To make a green Tanſie to fry, or boil over a Pot.       Take a Quart of Cream, the yolks of one dozen of Eggs and half, their Whites well beat, mix them together, and put in one Nutmeg grated, then colour it well with the Juice of Spinage, and ſweeten it with Sugar; then fry it with Butter as you do the other, and ſerve it in the ſame manner; but you must lay thin ſlices of Limon upon this.       If you will not fry it, then butter a Diſh, and pour it therein, and ſet it upon a Pot of boiling water till it be enough; this is the better and easier way.       Thus you may make Tanſies of any other things, as Cowſlips, Raſberries, Violets, Marigolds, Gilliflowers, or any ſuch like, and colour them with their Juice; you may use green Wheat inſtead of Spinage. 17. To make an Amulet.       Take twelve Eggs, beat them and ſtrain them, put to them three or four ſpoonfuls of Cream, then put in a little Salt, and having your frying-pan ready with some Butter very hot, pour it in, and when you have fryed it a little, turn over both the ſides into the middle, then turn it on the other ſide, and when it is fryed, ſerve it to the table with Verjuice, Butter and Sugar. 18. To make a Chicken-Pie.       Make your Paſte with cold Cream, Flower, Butter and the yolk of an Egg, roul it very thin, and lay it in your Baking-pan, then lay Butter in the Bottom.       Then lay in your Chickens cut in quarters with ſome whole Mace, and Nutmeg ſliced, with ſome Marrow, hard Lettuce, Eryngo Root, and Citron Pill, with a few Dates ſtoned and ſliced:       Then lay good ſtore of Butter, Cloſe up your Pie and Bake it:       Then Cut it open, and put in ſome Wine, Butter, and Sugar with the Yolks of two or three Eggs well beaten together over the fire, till it be thick, ſo ſerve it to the Table, and garniſh your Diſh with ſome pretty Conceits made in Paste. 19. To make a Collar of Brawn of a Brea of Pork.       Take a large Breaſt of Pork, and bone it, then roul it up, and tie it hard with a Tape, then boil it [in] water and Salt till it be very tender, then make Souce drink for it with ſmall Beer, Water and Salt, and keep it in it:       Serve it to the Table with a Roſemary Branch in the middle of it, and eat it with Mustard. 20. To ſouce Veal to eat like Sturgeon.       Take what part of Veal you like beſt, and boil it with water and ſalt, and a bundle of ſweet herbs, and a little Limon Pill; when it is boiled enough, put into your Liquor ſo much Vinegar as will make it taſt ſharp, and a Limon ſliced, and when it is cold, put in your Veal, and when it hath lain four or five days, ſerve it to the Table with Fennel, and eat it with ſome Vinegar; you muſt tie it up as you do Brawn. 21. To make a Pay of a Breaſt of Veal.       Take half a peck of fine Flower, and two pounds of Butter broken into little bits, one Egg, a little Salt, and as much cold Cream, or Milk as will make it into a Paſte; when you have framed your Paſty, lay in your Breaſt of Veal boned, and ſeaſoned with a little Pepper and Salt, but firſt you muſt lay in Butter.       When your Veal is laid in, then put in ſome large Mace, and a Limon ſliced thin, Rind and all, then cover it well with Butter, close it and bake it, and when you ſerve it in, cut it up while it is very hot, put in ſome white wine, ſugar, the yolks of Eggs, and Butter being firſt heated over the Fire together; this is very excellent meat. 22. To make a Pigeon-Pie.       Make your Paſte as for the Paſty, roul it thin, and lay it into your baking-pan, then lay in Butter, then mix Pepper and Salt and Butter together, and fill the bellies of your Pigeons, then lay them in, and put in ſome large Mace, and little thin ſlices of Bacon, then cover them with Butter, and cloſe your Pie, and bake it not too much. 23. To boil a Capon or Hen with Oyſters.       Take either of them, and fill the Belly of it with Oyſters, and truſs it, then boil it in white Wine, Water, the Liquor of the Oysters, a Blade or two of Mace, a little Pepper whole, and a little Salt; when it is boiled enough, take the Oyſters out of the belly, and put them into a Dish, then take some Butter, and ſome of the Liquor it was boiled in, and two Anchoves with the yolks of Eggs well beaten, heat these together over the fire, and then put your Oysters into it, then garniſh your Diſh with Limon ſliced thin, and ſome of the Oysters, also ſome pickled Barberries and raw Parſley, then lay your Capon or Hen in the middle of it, and pour the ſauce upon the Breaſt of it, then lay on ſliced Limon and ſerve it in. 24. To make an Olio.       Firſt lay in your Diſh a Fricaſy made of a Calves-head, with Oiſters and Anchovies in it, then lay Marrow-bones round the Diſh, within them lay Pigeons boiled round the Diſh, and thin ſlices of Bacon, lay in the middle upon your Fricaſy a powdred Gooſe boiled, then lay ſome ſweet-breads of Veal fryed, and balls of Sawſage-meat here and there, with ſome Scotch Collops of Veal or of Mutton: Garniſh your Diſh with Limon or Orange and ſome toaſts for the Marrow ſo ſerve it in. 25. To make Cracknels.       Take half a Pound of fine Flower, and as much fine Sugar, a few Coriander ſeeds bruiſed, and ſome Butter rubbed into the Flower, wet it with Eggs, Roſewater and Cream, make it into a Paſte, and rowl it in thin Cakes, then prick them and bake them; then waſh them over with Egg and a little Roſewater, then dry them again in the Oven to make them criſp. 26. To make good Sauce for a boiled Leg of Mutton.       Take the beſt Prunes and ſtew them well with white Wine or Claret, and ſome whole Spice, then ſtrain them into a Diſh and ſet it over a Chafingdiſh of Coles; put to it a little grated Bread, juice of Limon and a little ſalt, then lay your Mutton in a Diſh, being well boiled with water and ſalt, pour your ſauce to it:       Garnish your Diſh with Limon, Barberries, Parſly, and ſo ſerve it in. 27. To ro Pork without the Skin.       Take any joint of ſmall Pork, not ſalted and lay it to the fire till the Skin may be taken off, then take it from the fire and take off the Skin, then ſtick it with Roſemary and Cloves, and lay it to the fire again, then ſalt it and roſt it carefully, then make Sauce for it with Claret Wine, white bread ſliced thin, a little water, and ſome beaten Cinamon; boil theſe well together, then put in ſome Salt, a little Butter, Vinegar, or Juice of Limon, and a little ſugar, when your Pork is roſted enough, then flower it, and lay it into a Diſh with the Sauce, and ſerve it in. 28. Ro roſte a Pig like Lamb.       Take a Pig—cut it in quarters, and truſs it like quarters of Lamb, then ſpit it, and roſt it till you may take off the Skin, then take the Spit from the fire, and take the skin clean off, then draw it with Parſly, and lay it to the fire, baſte it with Butter, and when it is enough, flower it and ſerve it to the Table with Butter, the Juice of Orange, and groſs Pepper, and a little Salt. 29. To make Codling Cream.       Take fair Codling Apples, and when you have ſcalded them very well, peel them, and put them into warm water over a few Embers covered cloſe till they are very green, then take a quart of Cream and boil it with a blade of Mace, and then bruiſe ſix of your Codlings very well, and when your Cream is almoſt cold, put in your Codlings, and ſtir them very well over a ſlow fire for fear they turn, then put in the yolks of Eggs well beaten, and what Sugar you think fit, and let it be upon the fire, ſtirring it till you think it be enough, then ſerve it in cold. 30. A very dainty Summer Diſh.       Set a little morning Milk with Runnet, as for a Cheeſe, when it is come, ſlice it out with a thin Slice, and lay it into the Diſh you mean to ſerve it in, and put to it a little raw Cream, what Wine you pleaſe, and ſome Sugar, and ſo eat it. 31. To Butter Lobſters, Crabs or Crafiſh.       Take out their Meat and Mince it ſmall, and ſet it over a Chafing diſh of Coals with a little white Wine, a little Salt, and a blade of Mace, and when it is very hot, put in some Butter and some Crums of white bread, then warm the ſhells against the fire, and fill them again with their Meat, and ſo serve them in.       You may do Shrimps or Prawns thus, only you muſt not put them into the ſhells, again, but garniſh your Diſh with them. 32. To make a very good Cheeſe.       Take a Pail full of Morning Milk and Stroakings, and ſet it together with two ſpoonfuls of Runnet, and cover it; when it iſ come, put it into the wheying-Cloth gently, and break it as little as you can; when the Whey is run clean from it, put it into the Vat, and turn it in the Evening, next morning take it out and ſalt it a little, and turn it twice a day upon a clean Board, and when it is a week old, lay it into ſome Nettles, and that will mellow it.       Before you ſet your Milk, you may if you pleaſe, colour it with the juice of Marigolds, Spinage or Sage. 33. To boil a Rump of Beef.       Take a Rump of Beef a little ſalted, and boil it in as much Water, as will cover it, and boil a Net full of hard Lettice with it, and when it is boiled, take your hard Lettice, ſome Wine, either White or Claret, ſome Gravie, ſome Butter and some Nutmeg, and warm them together; then Diſh your Meat, and pour your Sauce over it, and garniſh your Diſh with Parſley. 34. To make fritters of Liver or of any other Meat.       Take your Liver, Capon or Veal, parboil it, mince it ſmall, and then put to it some Cream, Eggs, Spice and Salt, and make it pretty thick, and ſo fry them; you may add a little Flower if you will, ſerve them in with beaten Spice and Sugar ſtrewed over them. 35. To make an Almond Pudding to be baked and Iced over.       Take a pound of Almonds blanched and beaten with Roſewater, the Yolks and Whites of twelve Eggs well beaten and ſtrained, then put in Sugar, beaten Spice and Marrow, with a little Salt, not in too hot an Oven; let this be baked; when it is baked, ſtick it full of blanched Almonds, and Ice it over with Sugar, Roſewater, and the White of an Egg beaten together, then ſet it into the Oven again, that the Ice may riſe and dry, then ſerve it to the Table with fine Sugar ſtrewed upon the brims of the Diſh. 36. To ſouce a Pig in Collars.       Take the two ſides of a large fat Pig and bone them, then take Sage, Salt and grated Nutmeg a good quantity, and ſtrew all over the inſides of them, then roul them up hard, and tie them well with a Tape, then boil them, and alſo the Head very well in Salt and Water till they be tender; then take them out of the Liquor, and lay them to cool, then put ſome Vinegar and a Limon ſliced into your Liquor, and heat it again, and when it is cold, put in your Collars and Head, and when they have lain a week, ſerve them to the Table with Muſtard. 37. To bake Veniſon or Mutton to keep ſix or eight Months.       Take a haunch of Veniſon, or for want of it, take a large Leg of Mutton, bone it, and ſtuff it well with groſs Pepper, Cloves, Mace and Nutmeg mingled, with Salt, then rub it all over with the like, then put it into a Pot with good ſtore of Butter, and bake it with Houſhold Bread, and let it be paſted over.       Then pour out all the Liquor, and when it is cold, take only the Fat, and ſome more Butter, and melt them together in a Stone-Pot ſet into a Kettle of boiling water, then pour it into the Pot to your Veniſon or Mutton, and ſo keep it, ſlice it out, and ſerve it to the Table with Mustard and Sugar, and garniſh it with Bay Leaves. 38. To pot Pigeons, or wild Fowl, or a Gooſe or Rabbits.       Take either of theſe, and fill their bellies with the before named Spices and Salt and Butter, and rub them over with the ſame, then do just aſ you do the Veniſon. 39. To boil a large Pike and Eels together.       Take a large Pike, and gut him and waſh him, and be ſure to ſave what is good within him, then take two great Eels and ſcowr them well, throw away their Heads, gut them, and waſh them well, and cut them in pieces, then boil ſome white Wine and Water, Salt and ſweet Herbs together, with ſome whole Spice, and when it boils apace, put in your Fiſh, and when it is enough, take ſome of the Liquor, two Anchovies, ſome Butter and ſome Shrimps taken out of their Shells, and heat all theſe together, then put in the yolks of two or three Eggs, and heat all together, then lay ſome Sippets of French Bread into your Diſh, and ſet over a Chafingdiſh of Coals, and lay your Fiſh in order upon them, then pour your Sawce all over it, and garniſh your Dish with Shrimps, Barberries and raw Parsley, ſo ſerve it to the Table very hot. 40. To roe Eels with Bacon.       Take great Eels and ſcour them well, and throw away the Heads, gut them, and cut them in pieces, then cut ſome fat Bacon very thin, and wrap them in it, and ſome Bay Leaves, and ſo tie them faſt to the Spit, and roſte them, and baſte them well with Claret Wine and Butter, and when they are enough dredge them over with grated bread, and ſerve them with Wine, Butter, and Anchovies; Garniſh your Diſh as you pleaſe. 41. To make a Pie with Eels and Oiſters.       Make your Paſte, and roul it thin, and lay it into your baking Pan, then take great Eels and flay them, and gut them, cut them in pieces, and waſh them, and dry them, then lay ſome Butter into your Pie, and ſeason your Eels with Pepper, Salt, Nutmeg, Cloves and Mace, and lay them in, then cover them all over with greaſt Oiſters, and put in three or four Bay Leaves, then put in more of your beaten Spices and Salt, then cover them well with Butter, and put in two or three Spoonfuls of white Wine, ſo close it and bake it, then ſerve it in hot to the Table. 42. To make a Pie with Parſneps and Oiſters very good.       Take your Parſneps tenderly boiled; and ſlice them thin, then having your Paſte ready laid in your baking-pan, put in a good ſtore of Butter, then lay in a Lay of Parſneps, and ſome large Mace, and Pepper cracked, then some Oiſters and Yolks of Eggs hard boiled, then more Spice and butter, then more Parſneps, then more Oiſters, then more hard Eggs, more Spice, and cover it well, and bake it, and ſerve it in hot. 43. To dreſs Artichoke Suckers.       Take your Suckers of Artichokes, and pare them as you would an Apple, and caſt them into water to keep their Colour; and to take away the bitterneſs of them, put alſo to them the meat which is in the ſtalks of great Artichokes, then boil Water and Salt together, and when it is boiling apace, put in your Suckers and Stalks tied up in a thin Cloth with a blade or two of Mace, and when they are enough, melt ſome Butter and Vinegar together very thick and hot, and a little Pepper with it, then lay them in a Diſh, and pour the Sauce over them, ſtrew on a little Salt, and about the Diſhes, and so ſerve it in. 44. To boil Cucumbers.       Take your largeſt Cucumbers, and waſh them and put them into boiling water made quick with Salt, then when they are boiled enough, take them and peel them and break them into a Cullender, and when the Water is well drained from them, put them into a hot Diſh, and pour over them ſome Butter and Vinegar a little Pepper and Salt, ſtrew Salt on your Dish brims, lay ſome of the Rind of them about the Diſh cut in ſeveral Fancies, and so ſerve them to the Table. 45. To make ſeveral Sallads, and all very good.       Take either the ſtalks of Mallows, or Turnip ſtalks when they run to seed, or stalks of the herb Mercury with the ſeedy head, either of theſe while they are tender put into boiling Water and Salt, and boiled tender, and then Butter and Vinegar over them. 46. To make a Sallad of Burdock, good for the Stone, another of the tender stalks of Sow-thistles.       Take the inſide of the Stalks of Burdock, and cut them in thin ſlices, and lay them in water one whole day, ſhifting them ſometimes, then boil them, and butter them as you do the forenamed.       Alſo the tender Stalks of Sow-thiſtles done in like manner, are very good and wholſome. 47. To make a Tart of Spinage.       Take a good quantity of green Spinage, boil it in water and ſalt, and drain it well in a Cullender, then put to it plumped Currans, Nutmeg, Salt, Sugar and Butter, with a little Cream, and the yolks of hard Eggs beaten fine, then having your Paſte ready laid in your baking-pan, lay in a little butter, and then your Spinage, and then a little Butter again; ſo cloſe it, and bake it, and ſerve it to the Table hot, with Sugar ſtrewed over it. 48. Artichoke Cream.       Take the tender bottoms of Artichokes, and beat them in a Mortar, and pick out all the ſtrings, then boil a quart of Cream with large Mace and Nutmeg, then put in your bottoms, and when they have boiled a while, put in the yolks of ſix Eggs well beaten, and ſo much Sugar as you think fit, and heat them together over the fire, then pour it into a Diſh, and when it is cold ſerve it in with Sugar ſtrewed over it. 49. To make very fine Rolls for Noble Tables.       Take half a Peck of fine Flower, the yolks of 4 Eggs and a little Salt, with a Pint of Ale yeſt, mix them together, and make them into a Paſte with warm Milk and a little Sack, them mould it well, and put it into a warm Cloth to riſe, when your Oven is hot, mould it again, and make it into little Rolls, and bake them, then raſp them, and put them into the Oven again for a while, and they will eat very criſp and fine. 50. To make ſhort Rolls.       Take half a peck of fine Flower, and break into it one pound and half of fresh Butter very ſmall, then bruised Coriander ſeeds, and beaten Spice with a very little Salt and ſome Sugar, and a Pint of Ale-yeſt, mix them well together, and make them into a Paste with warm Milk and Sack:       Then lay into it a warm Cloth to riſe, and when your Oven is hot, make it into Rolls, and prick them, and bake them, and when they are baked, draw them and cover them till they be cold; theſe alſo eat very finely, if you butter ſome of them while they are hot. 51. To dreſs Soals a fine way.       Take one pair of your largeſt Soals, and flay them on both ſides, then fry them in ſweet Suet tried up with Spice, Bay leaves, and Salt, then lay them into a Diſh, and put into them ſome Butter, Claret Wine and two Anchovies, cover them with another Diſh, and ſet them over a Chafingdiſh of Coals, and let them ſtew a while, then ſerve them to the Table, garniſh your Dish with Orange or Limon, and ſqueeze ſome over them. 52. To ſtew Fiſh in the Oven.       Take Soals, Whitings or Flounders, and put them into a Stew-pan with ſo much water as will cover them, with a little Spice and Salt, a little white Wine or Claret, ſome Butter, two Anchovies, and a bundle of ſweet herbs, cover them and ſet them into an Oven not too hot; when they are enough, ſerve them in; Garniſh your Diſh wherein they lie with Barberries, raw Parſley, and ſlices of Limon, and lay Sippets in the bottom. 53. To bake Collops of Bacon and Eggs.       Take a Diſh and lay a Pie-plate therein, then lay in your Collops of Bacon, and break your Eggs upon them.       Then lay on Parſley, and ſet them into an Oven not too hot, and they will be rather better than fried. 54. To make Furmity.       Take ſome new Milk or Cream, and boil it with whole Spice, then put in your Wheat or Pearl Barley boiled very tender in ſeveral Waters, when it hath boiled a while, thicken it with the yolks of Eggs well beaten, and ſweeten it with Sugar, then ſerve it in with fine Sugar on the Brims of the Diſh. 55. To make Barly Broth.       Take French Barley boiled in ſeveral waters, and to a Pound of it, put three quarts of water, boil them together a while with ſome whole Spice, then put in as many Raiſins of the Sun and Currans as you think fit, when it is well boiled, put in Roſewater, Butter and Sugar, and ſo eat it. 56. To make Barley Broth with Meat.       Take a Knuckle of Veal, and the Crag-end of a Neck of Mutton, and boil them in water and ſalt, then put in ſome Barly, and whole Spice, and boil them very well together, then put in Raiſins stoned, and Currans, and a few Dates ſtoned and ſliced thin; when it is almoſt enough, put in ſome Cream, and boil it a while, then put in plumped Prunes, and the yolks of Eggs, Roſewater and Sugar, and a little Sack, ſo ſerve it in; Garnſh your Diſh with ſome of the Raiſins and Prunes and fine Sugar; this is very good and nourishing for ſick or weak people. 57. To make Furmity with Meat-Broth.       Boil a Leg of Beef in water and ſalt, and put in a little whole Spice; when it is boiled tender; take it up, and put into the Broth ſome Wheat ready boiled, ſuch as they ſell in the Market, and when that hath boiled a while, put in ſome Milk, and let that boil a while, then thicken it with a little Flower, or the yolks of Eggs, then ſweeten it with Sugar, and eat it. 58. To make Furmity with Almonds.       Take three Quarts of Cream, and boil it with whole Spice, then put in ſome pearled Barley firſt boiled in ſeveral waters, and when they have boiled together a while, then put in so many blanched Almonds beaten fine with Roſewater, as you think may be enough, about four Ounces of Barly to this quantity of Cream will be enough, and four Ounces of Almonds, boil them well together, and ſweeten it with Sugar, and ſo ſerve it in, or eat it by the way, you may put in Saffron if you pleaſe. 59. To make a haſty Pudding.       Take one quart of Cream and boil it, then put in two Manchets grated, and one pound almoſt of Currans plumped, a little Salt, Nutmeg and Sugar, and a little Roſewater, and ſo let them boil together, ſtirring them continually over the Fire, till you ſee the butter ariſe from the Cream, and then pour it into a Diſh and ſerve it in with fine Sugar ſtrewed on the brims of the Diſh. 60. Another way to make a hay Pudding.       Take good new milk and boil it, then put in Flower, plumped Currans, beaten ſpice, Salt and Sugar, and ſtir it continually till you find it be enough, then ſerve it in with Butter and Sugar, and a little Wine if you pleaſe. 61. To make Spaniſh Pap.       Boil a quart of Cream with a little whole Spice, when it is well boiled, take out the Spice, and thicken it with Rice Flower, and when it is well boiled, put in the yolks of Eggs, and Sugar and Roſewater, with a very little Salt, ſo ſerve it to the Table either hot or cold, with fine Sugar ſtrewed on the brims of the Diſh. 62. To make Gravie Broth.       Take a good fleſhy piece of Beef, not fat, and lay it down to the fire, and when it begins to roſt, ſlash it with a Knife to let the Gravie run out, and continually baſt it with what drops from it and Claret Wine mixed together, and continually cut it, and baſt it till all the Gravie be out, then take this Gravie and ſet it over a Chafingdiſh of Coals with ſome whole Spice, Limon Pill, and a little Salt, when you think it is enough, lay ſome Sippets into another Dish, and pour it in, and ſerve it to the Table; Garniſh your Diſh with Limon and Orange; if you pleaſe you may leave out the Sippets and put in ſome poach'd Eggs, done carefully. 63. To make French Pottage.       Take an equal quantity of Chervil, hard Lettice and Sorrel, or any other Herb as you like beſt, in all as much as a Peck will hold preſſed down, pick them well, and waſh them, and drain them from the water, then put them into a Pot with half a pound of freſh Butter, and ſet them over the fire, and as the Butter melts, ſtir them down in it till they are all within the Butter, then put ſome water in, and a Cruſt of bread, with ſome whole Cloves and a little Salt, and when it is well boiled, take out the Crust of bread, and put in the yolks of four Eggs well beaten, and ſtir them together over the fire, then lay ſome thin ſlices of white bread into a deep diſh, and pour it in. 64. To make Cabbage Pottage.       Take a Leg of Beef and a Neck of Mutton, and boil them well in water and ſalt, then put in good ſtore of Cabbage cut ſmall, and ſome whole Spice, and when it is boiled enough, ſerve it in. 65. To make a Sallad of cold meat.       Take the brawn of a cold Capon, or a piece of cold Veal, and mince it very ſmall, with some Limon pill, then put in ſome Oil, Vinegar, Capers, Caviare, and ſome Anchovies, and mix them very well, then lay it in a Diſh in the form of a Star, and ſerve it in; Garniſh your Diſh with Anchovies, Limon and Capers. 66. To dry a Gooſe.       Take a fair fat Gooſe, and powder it about a Month or thereabouts, then hang it up in a Chimney as you do Bacon, and when it is throughly dry, boil it well and ſerve it to the Table with ſome Mustard and Sugar, Garniſh your Diſh with Bay leaves: Hogs Cheeks are very good dried thus. 67. To dreſs Sheeps Tongues with Oyſters.       Take your Sheeps Tongues about ſix of them, and boil them in water and ſalt till they be tender, then peel them, and ſlice them thin, then put them into a Diſh with a quart of great Oiſters; a little Claret wine and ſome whole Spice, let them ſtew together a while, then put in some Butter and the yolks of three Eggs well beaten, ſhake them well together, then lay some Sippets into a Diſh, and put your Tongues upon them; Garniſh your Diſh with Oiſters, Barberries, and raw Parſley, and ſerve it in. 68. To make a Neats-tongue Pie.       Let two ſmall Neats tongues or one great one be tenderly boiled, then peel them and ſlice them very thin, ſeaſon them with Pepper and Salt, and Nutmeg; then having your Paſte ready laid into your baking-pan, lay ſome Butter in the bottom, then lay in your Tongues, and one pound of Raiſins of the Sun, with a very little Sugar, then lay in more butter, ſo cloſe it and bake it, then cut it up, and put in the yolks of three Eggs, a little Claret Wine and Butter, ſtir it well together, and lay on the Cover, and ſerve it; you may add a little Sugar if you pleaſe. 69. A Capon with white Broth.       Take a large Capon, and draw him, and truſs him, and boil him in water and a little ſalt, with ſome whole Spice:       When you think it is almoſt enough, put in one pound of Currans well waſhed and picked, four Ounces of Dates ſtoned and ſliced thin, and when they have boiled enough, put in half a pound of ſweet Almonds blanched and beaten fine with Roſewater, ſtrain them in with ſome of the Liquor, then put in ſome Sack and Sugar; then lay ſome thin ſlices of white bread into a deep Diſh, and lay your Capon in the midſt, then pour your Broth over it.       Garniſh your diſh with plumped Raiſins and Prunes, and ſerve it in. 70. To make a Calvesfoot Pie.       Take ſix Calves feet tenderly boiled, and cut them in halves, then make ſome Paſte with fine Flower, Butter, cold Cream and the yolk and white of one Egg, rowl it very thin, and lay it into your baking-pan, then lay ſome butter in the bottom, and then your Calves feet with ſome large Mace, half a pound of Raiſins of the Sun, half a pound of Currans, then lay more butter and cloſe it and bake it, then cut it up, and put in the yolks of three Eggs, ſome white Wine, Butter and a little Salt, and ſo ſerve it to the Table; Garniſh your Diſh with pretty Conceits made in Paſte, and baked a little. 71. To make an Artichoke Pie.       Make your Paſte as before named, and roul it thin, and lay it into your baking-pan.       Then lay in Butter ſliced thin, and then your bottoms of Artichokes tenderly boiled, ſeaſon it with a little Salt, a little groſs Pepper, and ſome ſliced Nutmeg, with a blade or two of Mace and a little Sugar, then lay in some Marrow, Candied Orange and Citron Pill, with ſome Candied Eringo Roots; then cover it with butter, and close it with your Paſte, and ſo bake it, then cut it up, and put in white Wine, Butter, and the yolks of Eggs and Sugar; cover it again, and ſerve it to the Table. 72. To make an Oyſter-Pie.       Make your Paſte as before, and lay it in your Pan, then lay in Butter, and then put in as many great Oyſters as will almoſt fill your Pan, with their Liquor ſtrained, ſome whole Pepper, Mace and Nutmeg; then lay in Marrow and the Yolks of hard Eggs, ſo cover them with Butter, cloſe them, and bake your Pie, then put in White Wine, Anchovies, Butter and the Yolks of Eggs; cover it again and ſerve it the Table. 73. To make a Pig-Pie.       Take a large Pig and ſlit it in two, and bone it, onely the two ſides, not the head, then having your Paſte ready laid in your Pan, and ſome Butter in the bottom, lay in your Pig, ſeaſon it with Pepper, Salt, Nutmeg and Mace, and one handful of Sage ſhred ſmall and mixed with the Spice and Salt, then lay in more Butter, close it, and bake it.       Serve it in cold with Muſtard, and garniſh your Dish with Bay Leaves.       If you would eat it hot, you muſt leave out the Pepper and ſome of the Salt, and put in ſtore of Currans, and when it comes out of the Oven, put in some Butter, Vinegar, and Sugar, and ſo ſerve it. 74. To make a Rasberry Tart.       Take some Puff-paſte rolled thin, and lay it into your Baking-Pan, then lay in your Rasberries and cover them with fine Sugar, then cloſe your Tart and bake it; then cut it up, and put in half a Pint of Cream, the yolks of two or three Eggs well beaten, and a little Sugar; then ſerve it in cold with the Lid off, and ſugar ſtrewed upon the brims of the Diſh. 75. To make a Carp Pie.       Have your Paſte ready laid in your bake-pan, and ſome Butter in the bottom.       Then take a large Carp, ſcale him, gut him, and waſh him clean, and dry him in a Cloth, then lay him into your Pan with some whole Cloves, Mace, and ſliced Nutmeg, with two handfuls of Capers, then put in ſome White Wine, and mix ſome Butter with Salt, and lay all over; then cloſe it, and bake it; this is very good to be eaten either hot or cold. 76. To boil a Goose or Rabbits with Sausages.       Take a large Gooſe a little powdered, and boil it very well, or a couple of Rabbits truſſed finely; when either of theſe are almoſt boiled, put in a Pound of Sauſages, and boil them with them, then lay either of theſe into a Diſh, and the Sauſages here and there one, with some thin Collops of Bacon fryed, then make for Sauce, Muſtard and Butter, and so ſerve it in. 77. To make a Fricaſie of Veal, Chicken, or Rabbits, or of any thing elſe.       Take either of theſe and cut them into ſmall pieces, then put them into a frying pan with ſo much water as will cover them with a little ſalt, whole Spice, Limon Pill and a bundle of ſweet herbs, let them boil together till the Meat be tender, then put in ſome Oyſters, and when they are plumped, take a little Wine, either White or Claret, and two Anchovies diſſolved therein with ſome Butter, and put all theſe to the reſt, and when you think your Meat is enough, take it out with a little Skimmer, and put it into a Diſh upon Sippets; then put into your Liquor the yolks of Eggs well beaten, and mix them over the fire, then pour it all over your Meat; Garniſh your Diſh with Barberries, and ſerve it in; this Diſh you may make of raw meat or of cold meat which hath been left at Meals. 78. To make Scotch Collops of Veal or Mutton.       Take your meat and ſlice it very thin, and beat it with a rolling-pin, then hack it all over, and on both ſides with the back of a Knife, then fry it with a little Gravie of any Meat, then lay your Scotch Collops into a Diſh over a Chafingdiſh of Coals, and diſſolve two Anchovies in Claret Wine, and add to it ſome butter and the yolks of three Eggs well beaten, heat them together, and pour it over them:       Then lay in some thin Collops of Bacon fryed, some Sauſage meat fried, and the yolks of hard Eggs fryed after they are boiled, becauſe they ſhall look round and brown, ſo ſerve it to the Table. 79. To make a Pudding of a Manchet.       Take a Manchet, put it into a Poſnet, and fill the Poſnet up with Cream, then put in Sugar and whole Spice, and let it boil leiſurely till all the Cream be wasted away, then put it into a Diſh, and take ſome Rosewater, and Butter and Sugar, and pour over it, so ſerve it in with fine Sugar ſtrewed all over it.       Your Manchet muſt be chipped before you put it into the Cream. 80. To make a Calves head Pie.       Make your Paſte, and lay it into your Pan as before, then lay in Butter, and then your Calves Head, being tenderly boiled, and cut in little thin bits, and ſeaſoned with Pepper, Salt and Nutmeg, then put in ſome Oyſters, Anchovies and Claret Wine, with ſome yolks of hard Eggs and Marrow, then cover it with Butter, and cloſe it and bake it; when it is baked, eat it hot. 81. To dry Tongues.       Take ſome Pump water and Bay ſalt, or rather refined Saltpeter, which is better; make a ſtrong Brine therewith, and when the Salt is well melted in it, put in your Tongues, and let them lie one Week, then put them into a new Brine, made in the ſame manner, and in that let them lie a week longer, then take them out, and dry-ſalt them with Bay Salt beaten ſmall, till they are as hard as may be, then hang them in the Chimney where you burn Wood, till they are very dry, and you may keep them as long as you pleaſe; when you would eat of them, boil them with             * in the Pot as well as Water, for that will make them look black, and eat tender, and look red within; when they are cold, ៾rve them in with Muſtard and Sugar. 82. To make Angelot Chee៾.       Take ſome new Milk and ſtrokings together, the quantity of a Pail full, put ſome Runnet into it, and ſtir it well about, and cover it till your Cheeſe be come, then have ready narrow deep Moats open at both ends, and with your flitting Diſh fill your Moats as they ſtand upon a board, without breaking or wheying the Cheeſe, and as they ſink, ſtill fill them up, and when you ſee you can turn them, which will be about the next day, keep them with due turning twice in a day, and dry them carefully, and when they are half a year old, they will be fit to be eat. 83. To make a Hare-Pie.       Take the fleſh of a very large Hare, and beat it in a Mortar with as much Marrow or Beef Suet as the Hare contains, then put in Pepper, Salt, Nutmeg, Cloves and Mace, as much as you judge to be fit, and beat it again till you find they be well mixed, then having your Paſte ready in your Baking-Pan, lay in ſome Butter, and then your Meat, and then Butter again; ſo close it, and bake it, and when it is cold, ſerve it in with Muſtard and Sugar, and garniſh your Diſh with Bay leaves; this will keep much longer than any other Pie. 84. To roſt a Shoulder of Veniſon or of Mutton in Bloud.       Take the Bloud of either the Deer or the Sheep, and ſtrain it, and put therein ſome grated Bread and Salt, and ſome Thyme plucked from the Stalks, then wrap your Meat in it and roſt it, and when you ſee the bloud to be dry upon it, baſte it well with butter, and make sauce for it with Claret Wine, Crums of Bread and Sugar, with ſome beaten Cinamon, ſalt it a little in the roſting, but not too much; you may ſtick it with Roſemary if you will. 85. To ew a Pig.       Lay a large Pig to the Fire, and when it is hot, skin it, and cut it into divers pieces, then take ſome white wine and ſtrong broth, and ſtew it therein with an Onion or two cut very ſmall, a little Pepper, Salt, Nutmeg, Thyme, and Anchovies, with ſome Elder Vinegar, ſweet Butter and Gravie; when it is enough, lay Sippets of French Bread in your Diſh, and put your Meat thereon.       Garniſh your Diſh with Oranges and Limons. 86. To make a Fricaſie of Sheeps feet.       Take your Sheeps feet tenderly boiled, and ſlit them, and take out the knot of hair within, then put them into a Frying-pan with as much water as will cover them, a little Salt, Nutmeg, a blade of Mace, and a bundle of ſweet herbs, and ſome plumped Currans; when they are enough, put in ſome Butter, and ſhake them well together, then lay Sippets into a Dish, and put them upon them with a Skimmer, then put into your Liquor a little Vinegar, the yolks of two or three Eggs, and heat it over the fire, and pour it over them; Garniſh your Diſh with Barberries, and ſerve it to the Table. 87. To make a Steak-Pie with Puddings in it.       Lay your Paſte ready in your Pan, and lay ſome butter in the bottom, then lay a Neck of Mutton cut into ſteaks thereon, then take ſome of the best of a Leg of Mutton minced ſmall, with as much Beef Suet as Mutton; ſeaſon it with beaten Spice and Salt, and a little Wine, Apples ſhred ſmall, a little Limon Pill, a little Verjuice and Sugar, then put in ſome Currans, and when they are well mixed, make it into Balls with the yolks of Eggs, and lay them upon the ſteaks, then put in ſome Butter and cloſe your Pie and bake it, and ſerve it in hot. 88. To dreſs Salmon or other Fiſh by Infuſion, a very good way.       Take a Joul of Salmon, or a Tail, or any other part, or any other Fiſh which you like, put it into a Pot or Pan, with some Vinegar, Water and Salt, Spice, ſweet herbs, and white Wine; when it is enough, lay it into a Diſh, and take ſome of the Liquor with an Anchovie or two, a little Butter and the yolks of Eggs beaten; heat theſe over the fire, and poure over your Fish; if you pleaſe, you may put in ſhrimps, but then you muſt put in the more Butter; Garniſh your Dish with some Limon or Orange, and ſome Shrimps. 89. To make Loaves to Butter.       Take the yolks of twelve Eggs, and ſix Whites, a little Yeaſt, Salt and beaten Ginger, wet ſome Flower with this, and make it into a Paſte, let it lie to riſe a while, and then make it into Loaves, and prick them, and bake them, then put in white wine and butter and ſugar, and ſerve it in. 90. To make a Calves Chaldron Pie, and Puddings alſo of it.       Take a fat Calves Chaldron boiled tender, and ſhred it very ſmall, then ſeaſon it with beaten ſpice and ſalt:       Then put in a pound of Currans and ſomewhat more, and as much Sugar as you think fit, and a little Roſewater; then having your Pie ready, fill it with this, and preſs it down; cloſe it and bake it, then put ſome Wine into it, and ſo eat it.       If you will make Puddings of it, you muſt add a little Cream and grated bread, a little Sack, more Sugar, and the yolks of Eggs, and ſo you may bake them, or boil, or fry them. 91. To make Rice-Cream.       Boil a quart of Cream, then put in two handfuls of Rice Flower, and a little fine Flower, as much Sugar as is fit, the yolk of an Egg, and ſome Roſewater. 92. To make a Pompion-Pie.       Having your Paſte ready in your Pan, put in your Pompion pared and cut in thin ſlices, then fill up your Pie with ſharp Apples, and a little Pepper, and a little Salt, then cloſe it, and bake it, then butter it, and ſerve it in hot to the Table. 93. To fry Pompion.       Cut it in thin ſlices when it is pared, and ſteep it in Sack a while, then dip it in Eggs, and fry it in Butter, and put ſome Sack and Butter for Sauce, ſo serve it in with ſalt about the Diſh brims. 94. To make Miſers for Children to eat in Afternoons in Summer.       Take half a Pint of good ſmall Beer, two ſpoonfuls of Sack, the Crum of half a penny Manchet, two handfuls of Currans waſhed clean and dried, and a little of grated Nutmeg, and a little Sugar, ſo give it to them cold. 95. To fry Toaſts.       Take a twopenny white Loaf, and pare away the Cruſt, and cut thin ſlices of it, then dip them first in Cream, then in the yolks of Eggs well beaten, and mixed with beaten Cinamon, then fry them in Butter, and ſerve them in with Verjuice, Butter and Sugar. 96. To boil or rather ſtew Carps in their own Blood.       Take two fair Carps, and ſcowr them very well from ſlime with water and a little ſalt, then lay them in a Dish and open their bellies, take away their Guts, and ſave the Blood and Rows in the Diſh, then put in a Pint of Claret Wine, ſome whole Spice and ſome Salt, with a little Horse-Radish Root, then cover them cloſe, and let them ſtew over a Chafingdiſh of Coals, and when they are enough, lay them into a Diſh which muſt be rubbed with a Shelots, and Sippets laid in, then take a little of the Liquor, and an Anchovie or two, with a little Butter, heat them together, and pour it over them, then garniſh your Diſh with Capers, Oranges or Limons, and ſerve it in very hot. 97. To make Fritters.       Take half a Pint of Sack and a Pint of Ale, a little Yeſt, the yolks of twelve Eggs, and ſix Whites, with ſome beaten Spice and a very little ſalt, make this into thick Batter with fine Flower, then boil your Lard, and dip round thin ſlices of Apples in this Batter, and fry them; ſerve them in with beaten ſpice and ſugar. 98. To pickle Coleflowers.       Take some white wine Vinegar and ſalt, with ſome whole Spice, boil them together very well, then put in your Coleflowers, and cover them, and let them ſtand upon Embers for one hour, then take them out, and when they are cold, put them into a Pot, and boil the Liquor again with more Vinegar, and when it is cold, put it to them, and keep them cloſe from the Air. 99. To preſerve Orange or Limon Pills in thin ſlices in Jelly.       Take the moſt beautiful and thickeſt Rinds, and then cut them in halves, and take their Meat clean out, then boil them in ſeveral waters till a ſtraw will run through them, then waſh them in cold water, and pick them and dry them:       Then take to a Pound of theſe, one quart of water wherein thin ſlices of Pippins have been boiled, and that the water feels ſlippery, take to this water three pounds of Sugar, and make thereof a Syrup, then put in your Pills and ſcald them, and ſet them by till the next day, then boil them till you find that the Syrup will jelly, then lay your Pills into your Glaſses, and put into your Syrup the Juice of three Oranges and one Limon; then boil it again till it be a ſtiff Jelly, and put it to them. 100. To make Cakes of the Pulp of Limons, or rather the Juice of Limons.       Take out all the juice part of the Limon without breaking the little skins which hold it, then boil ſome Sugar to a Candy height, and put in this Juice, and ſtir it about, and immediately put it into a warm Stove, and put in fire twice or thrice a day; when you ſee that it doth Candy on the one ſide, then turn them out of the Glaſses with a wet knife on the other upon a ſleeked Paper, and then let that candy alſo, and put them up in a Box with Papers between them.

Previous Page | Next Page

Back to the Frontispiece and Introduction of the Queen-like Closet.