<!DOCTYPE ETS PUBLIC "-//UMDLPS//DTD EEBOPROOF 2.0//EN">
<ETS>
<TEMPHEAD>
<REVDESCR>
<CHANGE>
<DATE>2013-03-05</DATE>
<RESPSTMT>
<NAME>Colm MacCrossan</NAME>
<RESP>MURP</RESP>
</RESPSTMT>
<ITEM>Proofed and reviewed as part of batch Z121010.apex.</ITEM>
</CHANGE>
</REVDESCR>
</TEMPHEAD>
<EEBO>
<IDG S="marc" R="OX" ID="B03572">
<STC T="W">G523CA</STC>
<STC T="C">R177375</STC>
<BIBNO T="oclc">53981524</BIBNO>
<VID>180234</VID>
</IDG>
<TEXT LANG="eng">
<FRONT>
<DIV1 TYPE="title page">
<PB REF="1">
<P>The Gentlewomans CABINET UNLOCKED. VVherein is Contained, many Excellent Receipts for the Neat Dre&s;&s;ing of Divers Sorts of Meats, both Fle&s;h and Fi&s;h, with their proper Sauces. ALSO, Directions for the be&s;t way of making Pancakes, Fritters, Tan&s;ies, Puddings, Cu&s;tards, Chee&s;e|cakes; and &s;uch like fine Knacks, and other Delicate Di&s;hes, which are mo&s;t frequently u&s;ed in Gentlemens Hou&s;es. The <HI>7th. Impre&s;&s;ion,</HI> with New Editions.</P>
<P><HI>London,</HI> Printed by <HI>E. C.</HI> and are to be Sold by <HI>John William&s;on</HI> at the Bible and Sun on <HI>London-bridge</HI> 1675.</P>
<PB REF="2">
<PB REF="2">
<GAP DESC="duplicate" RESP="OXF" EXTENT="1 page">
</DIV1>
</FRONT>
<BODY>
<DIV1 TYPE="recipes">
<PB REF="3">
<PB REF="3">
<HEAD>The Gentlewomans CABINET Unlocked.</HEAD>
<DIV2 TYPE="recipe">
<HEAD>To make Rice Milk.</HEAD>
<P>_TAke a Quart of good Milk, two handfuls of Rice-flower, bea|ten very &s;mall, and a quarter of a pound of Sugar, &amp; put them into the Milk; then take the Y<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">lk of an Egg, beat it with a &s;poonfull or two of Ro&s;e-water, then put it into the Milk, and &s;tir all the&s;e together, and put it o|ver a quick fire, k&eacute;eping it continually &s;tirring till it be as thick as water pa<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make Fritters.</HEAD>
<P>Take nine Eggs, yelks &amp; whites beat them very well, then take half a pint of Sack, a pint of Ale, &s;ome Ale Ye&s;t; put
<PB REF="4"> the&s;e to the Eggs and beat them all toge|ther, put in &s;ome Spice and Salt, and fine Flower: then &s;hred in your Apples, and let them be well tempered, and fry them with B&eacute;ef-&s;uet, or half B&eacute;ef and half Hogs-&s;uet dryed out of the Leaf.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make a good Cake.</HEAD>
<P>Take half a Peck of Flower, thr&eacute;e pound of Butter, &s;ome Nutmeg, Cloves and Mace, Cinnamon, Ginger, and a pound of Sugar <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter"> mingle the&s;e well to|gether with the flower, then take four pound of Currants well wa&s;hed, picked, and dryed in a warm cloth, a little Ale-Y<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">&s;t, twelve Eggs, a quart of Cream or good Milk warm'd, half a pint of Sack, a quartern of Ro&s;e-water, knead it well and let it be very lith, lay it in a warm cloth, and let it lye half an hour again&s;t the fire, then make it up with the white of an Egg beaten with a little Butter, Ro&s;e-water, and Sugar: put it into the Oven; and let it &s;tand an hour and an half.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To Pickle Cucumbers.</HEAD>
<P>Take an Earthen Ve&s;&s;el, &amp; lay there|in fir&s;t a lay of Salt &amp; Dill, then a lay of Cucumbers, and &s;o till they be all laid: then put in &s;ome Cloves and
<PB REF="4"> whole Pepper, and &s;ome Fennel-&s;&eacute;ed, then fill it up with B&eacute;er vinegar, and lay a clean board with a Stone upon it, to k&eacute;ep them in the Pickle and &s;o k&eacute;ep them clo&s;e covered: and when the Vi|negar looks black pour it out and put in fre&s;h.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To pickle Broom Buds.</HEAD>
<P>Take your Buds before they be yellow on the top, make your Pickle of Vine|gar and Salt, which you mu&s;t do by &s;tir|ring it till the Salt be di&s;&s;olved, then put in your Buds, and &s;tir them once every day, till they be &s;unk within the Vine|gar: And be &s;ure to k&eacute;ep them clo&s;e co|vered.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To Pickle Clove Gilliflowers, for, Salleting all the Year.</HEAD>
<P>Take your Clove-Gilliflowers, and &s;lip of the leaves, then &s;trow &s;ome Su|gar in the bottom of the Gally-pot (that you to them in) and lay a Laying of Gilliflowers, and then a Laying of Sugar, and &s;o till you have laid them all, then your on as much Clarret|wine as will cover them, and lay a piece of thin board on them to keep them down, then tye them clo&s;e, and let them &s;tand a Month in the Sun, and u&s;e them
<PB REF="5"> as you have occa&s;ion.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make Black Puddings.</HEAD>
<P>Take your Blood while it is warm and &s;tir it well, and put &s;ome Salt in it, and when it is cold put in your Groats, and let it &s;tand two days, &s;tir it often, then put in your Herbs well &s;hred, as Ro&s;emary-tops, Winter-&s;avory, Pen|ny-Royal, Time, and Fennel; then make it &s;ort with putting of Cream to it hot, untill the Blood looks pale, then beat &s;ome Eggs and mingle it, and &s;ea|&s;on it with Spices, and put in good &s;tore of B&eacute;ef-&s;uet not minced to &s;mall, fill your Skins therewith and boyl them: Or el&s;e you may boyl it in a bag, Which you plea&s;e.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make a Tan&s;ie.</HEAD>
<P>Take fift&eacute;en yolks of Eggs, and &s;ix whites, beat them very well, then put in &s;ome Sugar, and a little Sack, and a about a pint of Cream, then beat them again, then put in Tan&s;ie, Spinnage, and Primro&s;e-leaves, or the like, chopt as &s;mall as po&s;&s;ible may be, and bent them all well together, then put it in a Skillet, and &s;et it over the fire, &s;tirring it continually till it be pretty &s;tiff, then put it into a Pan, and Fry it with
<PB REF="5"> &s;w&eacute;et Butter: And make Sauce for it with Ro&s;e-water, Butter and Sugar.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make Furmentie.</HEAD>
<P>Take a quantity of Cream or Milk, as much as you plea&s;e; put therein Mace, Cinnamon and Nutmeg, &s;et it o|ver the fire, and let it boyl; then take your Wheat (being fir&s;t Boyled very tender in Water) and put it into your Cream or Milk, and boyl it well, then beat &s;ame yelks of Eggs, with a little cold Milk and fine flower, put them in to thicken it, k&eacute;ep it &s;tirring that it burns not to the bottom: when it is boyl'd, &s;w&eacute;e|ten it with Ro&s;e-water and Sugar,</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make Stew'd Broth, or Plumb-pottage.</HEAD>
<P>Take a Neck of Mutton, or rather a Rump of B&eacute;ef, let it boyl, and &s;cum your Pot clean, then thicken it with grated Bread, putting in &s;ome beaten Spice, and a pound of Currants, two pound of Rai&s;ons of the Sun, a pound of Pruins: when it is boyl'd put in a quart of Clarret, and a pint of Sack, and as much Sugar as will &s;weeten it, and then &s;erve it up.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make a good Baked Pudding.</HEAD>
<P>Take grated White-bread and fine Flower, with Eggs, Sugar, and Spice,
<PB REF="6"> then take as much Cream or Milk, as will temper it about the thickne&s;s of Pancake-b<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">tter: &s;hred your Suet &s;mall and put into it: butter your Pan, and bake it: &s;o &s;erve it up: ca&s;ting Sugar upon it.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>How to make Pa&s;te for a Veni&s;on Pa&s;ty.</HEAD>
<P>Take almo&s;t a peck of Flower, knead it with two pound of Butter, and as much Suet, the yelks of eight or ten Eggs, make rea&s;onable lith Pa&s;t, then roul it out, and lay on Suet: fir&s;t lay a paper under your Pa&s;t, then lay on your Veni&s;on, clo&s;e it up, pinch it and wa&s;h it with Butter, and bake it: when you draw it out wa&s;h it with Butter again.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make a Cu&s;tard.</HEAD>
<P>Take good &s;tore of Eggs, put away one quarter of the Whites, beat them well, and then mix them with the thick|e&s;t and &s;w&eacute;ete&s;t Cream you can get: then &s;ea&s;on it with Salt, Sugar, Cin|namon, Cleves and Mace, and a littl<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter"> Nutmeg then rai&s;e your Coffins of goo<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter"> tough Pa&s;t, and &s;trew the bottoms ove<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter"> a good thickne&s;s with Currants, an<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter"> Sugar, then &s;et them in the Oven t<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">
<PB REF="6"> Bake: when they are Baked draw them out, &s;trew Sugar on the tops, and &s;erve them us.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make Puff-pa&s;te.</HEAD>
<P>Take the f<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">ne&s;t wh<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">a<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter"> flower, after it hath b&eacute;en a little bak<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">d in a Pot in the Oven, and blend it well with Eggs whites and <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">elks altogether, and after the Pa&s;te is well kn<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">aded&punc; role out a part of it as thin as you can, t<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">en &s;pread cold &s;w&eacute;et Butter over the &s;ame, then upon the &s;ame butter role another leaf of Pa&s;te as before, and &s;pread that with Butter al&s;o, thus role leaf upon lea<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter"> with Butter betw&eacute;en, till it be as thick as you think good: or el&s;e make Pa&s;te for Veni&s;on. Florentine Tart, or what di&s;h you plea&s;e and &s;o bake it.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make a Pippin Tart.</HEAD>
<P>Take Pippins and pare them, then di|vide them in halfs, and take out the cores clean, then having told the Coffin flat rai&s;e up a doxge of an inch high, lay|ing the Pippins with the hollow &s;ides downwards as clo&s;e as they will lye, and lay h<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">re and there a Clove, little bits of Cinnamon, then cover all clean over with Sugar, and &s;o cover the
<PB REF="7"> Coffin, and b<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">ke it: and when it is baked, heat Ro&s;e water and Butter and anoint all the Lid over therewith, and &s;trew good &s;tore of Sugar on, and &s;o &s;erve it, in like manner you may make a Codling Tart.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make a Chee&s;e-cake.</HEAD>
<P>Take thr&eacute;e Eggs and beat them very well, and as you beat them, put in as much fine Flower as will make them thick, put in them thr&eacute;e or four Eggs more, and beat them all together: then take a quart of Cream, and put into it a quarter of a pound of &s;w&eacute;et Butter, and &s;et them over the fire, and when it begins to boyl, put in your Eggs and Flower: &s;tir them well, and let it boyl till it be thick, then &s;ea&s;on it with Salt, Sugar, Cinnamon, and Currants, ane bake it in Pa&s;te as you plea&s;e.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make a Quaking Pudding.</HEAD>
<P>Take a pint (and &s;omewhat more) of thick Cream, ten yelks of Eggs, with thr&eacute;e whites: beat them very well with two Spoonfuls of Ro&s;e-water: Then mingle thr&eacute;e &s;poonfuls of fine Flower with it, but mingle it &s;o well that there be no lumps in it, put it all together and &s;ea&s;on it with Salt and Spice, then
<PB REF="7"> take a thick Cloth and butter it well, then put your Pudding therein, and let it boyl for half an hour as fa&s;t as you can: take it up, and make your Sauce with Butter and Ro&s;e-water and Sugar, and &s;erve it up.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make an Oatmeal Pudding.</HEAD>
<P>Take a quart of Oatmeal beaten to Flower, a pint of Cream, four Eggs beaten, a good quantity of Sugar and Nutmeg, a pound of B&eacute;ef-&s;uet well minced: mingle all the&s;e together and &s;o bake it.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make a Sack-Po&s;&s;et.</HEAD>
<P>Take a quart of Cream, and boyl it well with Sugar, Mace, and Nutmeg, and take half a pint of Sack, and as much Ale and boyl them well together with &s;ome Sugar: and when it hath &s;tood cooling a little while, put your Cream into a Ba&s;on to your Sack, then heat a Pewter-di&s;h and cover your Ba&s;on with it, and let it &s;tand by the fire two hours are you eat it.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make a Candle.</HEAD>
<P>Take what Quantity of Ale you think m&eacute;et, and &s;et it over the fire, and when it is ready to boyl, &s;cum it well: then ca&s;t in large Mace, and take the
<PB REF="8"> yelks of two Eggs for one Me&s;s or Draught, and &s;o <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 word"> or le&s;s according to th<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter"> q<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">antity of your Ile: b<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">at them very well, and take away the skin of the yelks, <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 span"> the <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">le boyls put them in, and <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 span"> continually: and when it ha<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">h <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 word"> a while; &s;w&eacute;eten it with Sugar; and if it be to eat, cut two or thr&eacute;e to&s;ts of <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 word"> to bread, t<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">&s;t them dry, and put th<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">m to the Caudle, but if it be to drink pu<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter"> in <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">on<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter"></P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To Stew Beef.</HEAD>
<P>Take a good Ru<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">p of B&eacute;ef cut from the bones, &s;hred Turneps and Carrets &s;mall, with Spinnage and Lettice, put all in a Pan and let it &s;tew four hours with &s;o much Water, and a quart of White-wine as will cover it, &s;ome Pepper and Salt: when it is &s;tewed then put in a wine-gla&s;s full of good El|d<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">r Vinegar, and &s;erve it with Sip|pits.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To Boyl a Gammon of Bacon.</HEAD>
<P>Water your Gammon of Bacon twenty-four hours, then put it into a d&eacute;ep Kettle with &s;w&eacute;et Hay, let it boyl &s;oftly fix or &s;even hours, and then take it up with a Scummer and a Plate, and take off the Skin whole, then &s;tick your
<PB REF="8"> Gammon full of Cloves, and &s;trew on &s;ome gro&s;s Pepper, then cut your skin like &s;<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">ppits to garni&s;h your Gammon: and when you &s;er<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">e it, &s;tick it with Bay-leaves.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To Boyl Brawn.</HEAD>
<P>Water y<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">ur Brawn twenty-four hours, wa&s;h and &s;<GAP DESC="illegible" RESP="KEYERS" EXTENT="3 letters">ye it four or five times, then take it out of the water and lay it on a clean Table, and throw an handful of Salt on e<GAP DESC="illegible" RESP="KEYERS" EXTENT="2 letters">ry Co<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">lo<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">, then <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">ind them up as <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">a&s;t as you can with Hemp or Ba&s;s, an<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter"> put them in your Kettle, when the Wa<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">er boyleth, and the &s;cum a<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">i&s;eth, take it w<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">y: Let it boyl &s;o ten<GAP DESC="illegible" RESP="KEYERS" EXTENT="2 letters">r that yo<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter"> may <GAP DESC="illegible" RESP="KEYERS" EXTENT="3 letters">u&s;t a &s;traw through it, then let i<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter"> cool till the next morning, and <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 word">.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make a White-pot.</HEAD>
<P>Take the be&s;t and &s;w&eacute;e<GAP DESC="illegible" RESP="KEYERS" EXTENT="2 letters">&s;t Cream, and boyl it with good &s;tore of Sugar and Cinnamon, a little Ro&s;e-water: then take it from the fire and put into it clean pickt Rice, but not &s;o much as to make it thick, and let it &s;teep therein till it be cold: then put in the Yelks of &s;ix Eggs and two whites, Currants, Nut|meg and Salt: then put it into the Pan or Pot, as thin as if it were a Cu&s;tard,
<PB REF="9"> and &s;o bake it, and &s;er<GAP DESC="illegible" RESP="KEYERS" EXTENT="2 letters"> it in the Pot it is baked in, &s;trewing Sugar on the top thereof.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make Mince-Pyes.</HEAD>
<P>Take a Leg of Mutton, and cut the be&s;t of the fle&s;h from the Bone, and per|boyl it well: then put to it three pound of the be&s;t Mutton&punc; Suet, and &s;hred it ve|ry &s;mall, then &s;pread it abroad, and &s;ea&s;on it with Salt, Cloves, and Mace bea|ten: then put in great &s;tore of Currants and R<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">y&s;ons, a few Dates &s;liced, and &s;ome Orange Peel &s;liced: then being all well mixed together, put it into your Coffins, and &s;o bake them: and when they are &s;erved up, open the Lids and &s;trow good &s;tore of Sugar on the top of the Meat, and upon the Lids. In like manner al&s;o you may make Minc'd Pyes of B&eacute;ef, or Veal, only the B&eacute;ef &s;hould not be parboyl&punc;d, and the Veal will re|quire twice as much Suet.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make a Warden, or Quince Pye.</HEAD>
<P>Take of the faire&s;t and b<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">&s;t War|dens, or Quinees, and pare them, and core them, cut the &s;harp ends flat, then boyl them in White-wine and Sugar,
<PB REF="9"> till the Sirrup grews thick: then take the Wardens or Quinces from the Sir|rup, lay them in a clean Di&s;h &amp; let them cool, then &s;et them into a Coffin of good tough Pa&s;te, &s;tick Cleve<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter"> in the tops with little &s;t<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">cks of Ciunamon and good &s;tore of Sugar, then cov<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">r it with a Lid, only leave a vent hole th<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">n bake it when you draw it, put the Sirrup (that the Wardens or Quinces were boyl'd in) at the vent hole, &s;hake it well, and melt &s;ome Butter with Ro&s;e-water, to anoint the Lid, and &s;trew &s;tore of Sugar on the top of the Wardens, or Quinces, and the Lid: and &s;o &s;erve it.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>For Dre&s;&s;ing of Fi&s;h.</HEAD>
<P>Take an<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter"> <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 word"> Fi<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">h what&s;oever, as Pike, Bream, C<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">rp, Barbel, Chu<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">, or &s;uch like&punc; and draw it, but &s;cale it not: then take out the Liver and R<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">fuge, and wa&s;h you<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter"> Fi&s;h&punc; Then take a pottle of fair water, a pretty quantity of White-wine, good &s;tore of Salt, Vinegar, and a little bunch of &s;w&eacute;et Herbs, and &s;et it on the fire, and as &s;oon as it begins to boyl, put in your Fi&s;h, and having boyl'd a little, take it up into a fair Ve&s;&s;el, then put in the Liquor, &s;ome Gro&s;s Pepper, and Ginger: and when it is
<PB REF="10"> boyl'd wa<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">l, put in more Salt, and &s;et it to cool, and then put your Fi&s;h into it: and when you &s;erve it up, lay Fennel thereupon.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To boyl &s;mall Fi&s;h.</HEAD>
<P>Fir&s;t boyl White-wine and water to|gether with a bunch of choice Herbs and a little whole Mace: when all is boy|led well together, put in your Fi&s;h, whether Roches, Dances, Gudgeons, Flounders or the like: and as the &s;cum ari&s;eth take it clean of, then put in the &s;ole of a Manchet, a good quantity of &s;w&eacute;et Butter, and &s;ea&s;on it with Pepper, Salt, and Verjuice: &s;o &s;erve it in upon &s;ip|pits, and adorn the &s;ides of the Di&s;h with Sugar.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make a Broth for any fre&s;h Fi&s;h what&s;o|ever, whether Pike, Bream, Carp, Bar|bel, Eel, or the like.</HEAD>
<P>You mu&s;t boyl Water, Verjuice, and Salt, together with a handful of &s;liced Onions: then you mu&s;t thicken it with thr&eacute;e or four &s;poonfuls of Ile Ye&s;t: then put in a good quantity of whole Barbe|ries, as al&s;o pretty &s;tore of Currants: when it is boyled enough. Di&s;h up your Fi&s;h and pour your Broth upon it, lay|ing your fruit and Onions uppermo&s;t.</P>
</DIV2>
<DIV2 TYPE="recipe">
<PB REF="10">
<HEAD>To roa&s;t a Cows Udder.</HEAD>
<P>Take a Cows Vdder, and fir&s;t boyl it well, then &s;tick it over with Cloves, and when it is cold, &s;pit it and lay it to the fire and apply it well with ba&s;ting; and when it is well roa&s;ted and brown, bread it and draw it from the fire; take &s;ome Clarret-wine and grated bread, and &s;et it on a Chaffingdi&s;h of Coals, &amp; boyl it till it be thick; then put to it good &s;tore of Sugar and Cinnamon: and putting it in a clean Di&s;h, lay the Vdder therein, and trim the &s;ides of the Di&s;h with Su|gar, and &s;erve it up.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To Roa&s;t Veni&s;on.</HEAD>
<P>Take your Veni&s;on and Lard it either with Pork or Bacon, and &s;tick it full of Cloves on the out&s;ide; then &s;pit it and Roa&s;t it by a &s;oaking fire: then take Clarret-wine, Vinegar, grated bread, and &s;ome of the Gravey that comes from the Veni&s;on, and boyl them well, then &s;ea&s;on it with Sugar, Cinnamon, Gin|ger, and Salt? and &s;erve the Veni|&s;on upon the Sauce when it is e|nough.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make Sauce for a Roa&s;ted Capon.</HEAD>
<P>Take Onions; p&eacute;el and &s;lice them, then boyl them in fair Water, with
<PB REF="11"> Pepper, Salt, and a few White-bread crums, then put into it a &s;poonful or two of Clarret-wine; y^e juice of an Orange, thr&eacute;e or four &s;lices of Lemon p&eacute;el &s;hred &s;mall: All the&s;e mixt together, pour it upon the Capon when 'tis cut up, This Sauce (leave out the Bread) will al&s;o &s;erve for a Phea&s;ant.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make Sauce for a Quale, Rail, or any fat big Bird.</HEAD>
<P>Mix Clarret-wine and Salt together, with the Gravey of the Bird and a few fine Bread crums; boyl them, and pour it on the Birds when you cut them up.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make Sauce for Pigeons, Stock-Doves, or the like.</HEAD>
<P>Mix Butter and Vinegar with Par&s;ly Roa&s;ted in their bellies, and &s;hred &s;mall: So &s;erve it up with the Pigeons.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make Sauce for Wild Fowle Roa&s;ted.</HEAD>
<P>The mo&s;t General Sauce for all <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">ind of Wild Fowl Roa&s;ted, as Duck, Mallard, Teale, Snipe, Sheldrake, Plover, Puete, Gulls and &s;uch like; is onely Mu&s;tard and Vinegar, or Mu&s;tard and Verjuce mixt together: or el&s;e an Onion, Water, and Pepper:
<PB REF="11"> Some u&s;e only Butter melted without any thing el&s;e.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make Sauce for Green Gee&s;e.</HEAD>
<P>Take Sorrel, &s;tampt it, and &s;train it, and mix the juyce thereof with Sugar, &amp; a few Scalded Goo&s;eberries; and &s;o &s;erve it upon &s;ippets.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make Sauce for a Pig.</HEAD>
<P>Take Sage and Roa&s;t it in the Belly of the P<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">g&punc; then boyl Verjuyce and But|ter and Currants together, take and <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">hop the Sage &s;mall, and mix the Brains of the Pig with it.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make Sauce for a Turkey.</HEAD>
<P>Take Water, and &s;et it over the fire, <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">hen &s;lice good &s;tore of Onions, and put <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">nto it, al&s;o Pepper and Salt, and good <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">ore of Gravey that comes from the Turkey, and boyl them very well toge|<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">her, then put to it a few fine crums of <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">rated bread to thicken it, a very little <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">ugar and &s;ome Vinegar: and &s;o &s;erve <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter"> up with the Turkey.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>Sauce for Roa&s;t Mutton.</HEAD>
<P>Some u&s;e only Onions &s;liced in fair Water and Salt? Some u&s;e Broom-<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">uds pickled: Some pickled Cucum|<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">ers: But the be&s;t Sauce is Clove-gil|<GAP DESC="illegible" RESP="KEYERS" EXTENT="2 letters">-flowers pre&s;erved in Clarret-Wine.</P>
<PB REF="12">
<P>as before I &s;hewed you.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>Sauce for Veal.</HEAD>
<P>Take all kind of &s;w&eacute;et Pot-hearbs, and chop them very &s;mall, with the Yelks of two or thr&eacute;e Eggs; boyl them in Vinegar and Butter, with a few White-bread crums, and good &s;tore of Sugar: Then &s;ea&s;on it with Cinna|mon, a little Pepper and Salt; and pour it upon the Veal; with &s;ome &s;li|ces of Oringes and Lemons about the Di&s;h.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make Rice-Puddings.</HEAD>
<P>Take half a pound of Rice, and &s;t&eacute;ep it in new Milk a whole night, and in the morning drain it, and let the Milk drop a|way, and take a quart of the be&s;t, &s;weete&s;t and thicke&s;t Cream, and put the Ric<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter"> into it, and boyl it a little, then &s;et it to cool an hour or two, and after put in the Yelks of &s;ix Eggs, a little Pepper, Cloves, and Mace, Currants, Sugar, &amp; Salt; and having mixt them together put in good &s;tore of B&eacute;ef Suet &s;mal<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter"> &s;hred, and beat it well; &s;o put it into th<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter"> Farms or Skins, and boyl them: An<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter"> &s;erve them up; after a day old.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make Links.</HEAD>
<P>Take the large&s;t of your Chins o<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">
<PB REF="12"> Pork, and that is called a Li&s;t, and &s;hred them &s;mall, and mix the Fat and Lean exc&eacute;eding well together; then take good &s;tore of Sage, and &s;hred it very &s;mall, and mixt it with the fle&s;h; then give it a good &s;ea&s;on with Pepper &amp; Salt, Cloves and Mace, then take y^t farms or Skins in their whole length, not cut into pieces, as for Puddings: Fir&s;t blow them w<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">ll to make the Meat &s;lip, then fill them; which done, divide them with Threds in|to &s;mall Links as you plea&s;e; then hang them up in the Corner of &s;ome Chimny (clean &s;wept) that they may take the air of the fire; and let them dry four or five days ere any be eaten: And when they are &s;erved up, let them be fry<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">d, or broy|led on a Gridiron; or Roa&s;ted about a Capon.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make an excellent Sullabub, without Milking under a Cow.</HEAD>
<P>Take Sider and good &s;tore of Sugar, and a little Nutmeg, &s;tir it well toge|ther, and put in as much thick Cream as you think will &s;erve, by two or thr&eacute;e &s;poonfuls at a time, as hard as you can (as though you Milkt it in) then &s;tir it together exc&eacute;eding &s;oftly once about,
<PB REF="13"> and let it &s;tand two hours (at lea&s;t be|fore it be eaten: for the &s;tanding makes the Curd.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make a Fool.</HEAD>
<P>Take two Quarts of Cream, &s;et it over the fire, and let it boyl: then take the Yelks of twelve Eggs, and beat them very well with Thr&eacute;e or Four &s;poonfuls of cold Cream: as the Cream is heating over the fire, take five or &s;ix &s;poonfuls and put to the Eggs, &s;tirring them well together: and when the Cream boyls, &s;train the Eggs into it, k&eacute;eping it &s;tirring continually, that it may not burn to the bottom, and let it boyl a little after the Eggs are in: then take it off and let it &s;tand and cool, then cut &s;ome &s;ippits and lay in a di&s;h, and pour Thr&eacute;e or Four &s;poonfuls of Sack upon them, &s;etting them to dry: and when they be Dryed, &s;o that they hang to the Di&s;h, &s;w&eacute;eten the Cream, and pour it into the Di&s;h &s;oftly, that the &s;ippits ri&s;e not up: K&eacute;ep it till it be cold ere you eat it.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To Ha&s;h a Calves-head.</HEAD>
<P>Take it and half boyl it, then take it and &s;lice it in &s;mall pieces: then take &s;w&eacute;et Herbs, and &s;hred them &s;mall, and
<PB REF="13"> take &s;ome Clarret-wine, and the yelks of four Eggs, and &s;et a &s;tewing, and &s;hake it well together.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To Ha&s;h any cold Meat.</HEAD>
<P>Slice your Meat and &s;et it a &s;tewing, and put in &s;w&eacute;et-Herbs, &s;ome whole Pepper and Cloves; and when you &s;erve it up, put in &s;ome Butter and Vinegar.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>For a Frigacie.</HEAD>
<P>Take your Rabbets or Chickens, and cut them in pieces, and break the bones with a Roling pin, and let your Pan be very clean, and take &s;w&eacute;et-Butter, and k&eacute;ep them &s;haking, and &s;lice a little Le|mon: and when it is almo&s;t ready, put in &s;ome Eggs and Cream well beaten, and two or thr&eacute;e &s;poonfuls of Ro&s;e-water, or Sack, and &s;tir them well together: &amp; when it is <GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">ryed enough, &s;erve it up.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make Sauce for boyled Rabbets.</HEAD>
<P>Take Onions and boyl them in a cloth and boyl Currants, and beat your Butter and Vinegar very thick: and &s;erve it up.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>Sauce for boyl'd Chickens.</HEAD>
<P>Take Par&s;ly and Sorril &s;calded and &s;hred, then melt your Butter thick, and mix them together with a little Sugar: and &s;end them up.</P>
</DIV2>
<DIV2 TYPE="recipe">
<PB REF="14">
<HEAD>Sauce for Calves Feet.</HEAD>
<P>Boyl a little Bread and <GAP DESC="illegible" RESP="KEYERS" EXTENT="3 letters">er, and take the Yelks of thr&eacute;e or four Eggs, and two or thr&eacute;e &s;poonfuls of Sack or Clar|ret, and a little Sugar: beat them toge|ther, and &s;erve th<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">m up.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>Sauce for a Boyl'd Leg of Lamb.</HEAD>
<P>Take Goo&s;eberries &s;c<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">lded and But|ter, beat with Vinegar and Sugar, and a little Lemmon and Orange: &s;o &s;end them up.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>Sauce for Roa&s;t Mutton.</HEAD>
<P>Take thr&eacute;e or four Anchodis &s;t<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">wed in Clarret-wine, over a Chaffing-di&s;h of Coals: and as much Gravey as you can &s;ave: &s;o &s;erve it up.</P>
</DIV2>
<DIV2 TYPE="recipe">
<HEAD>To make a Chicken Pye.</HEAD>
<P>Take your Chickens and &s;ea&s;on them with Cloves and Mace, &amp; a little Salt, then lay them into your Coffin, and lay &s;ome large Mace upon them, and an in|different quantity of Butter: and leave a a bent hole in the top: &s;o bake it: and again&s;t it is bak'd, make a Candle of Musk<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">dine or Sack, b<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">yled with Mace and thick<GAP DESC="illegible" RESP="KEYERS" EXTENT="1 letter">ed with Eggs, and &s;tore of Sugar, and fill it up: and &s;erve it either cold or hot. This is the new Fa&s;hion to make a Pigeon Pye.</P>
</DIV2>
<TRAILER>FINIS.</TRAILER>
<PB REF="14">
</DIV1>
</BODY>
</TEXT>
</EEBO>
</ETS>
