Foods of England - The Accomplish'd lady's delight, 1675

FINIS.

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THE PHYSICAL Cabinet: CONTAINING Excellent Receits in Physick and Chirurgery, for Curing most Diseases Incident to the BODY.

TOGETHER With some Rare Beautifying Waters, Oyls, Oyntments, and Powders, to Adorn and add Loveliness to the FACE and BODY.

AS ALSO Some New and Excellent Secrets and Experiments in the Art of ANGLING.

London, Printed in the Year 1675.

(Page (unnumbered) (Page 127) PHYSICK AND CHIRURGERY.

1. An Approved Remedy for the Stone and Gravel.
TAke the hard Roe of a Red Herring, and dry it upon a Tile in an Oven, then beat it to powder, and take as much as will lye upon a Six-pence every Morning Fasting, in a Glass of Rhenish-Wine.

2. An Excellent Drink for the Scurvey.
Take a pound of Garden-Seurvy• Grass, six handfuls of Wormwood and Elder-tops, one Ounce of Carraway-seeds, and one Ounce of Nutmegs; put them all (Page 128) together into six Gallons of New Ale, and let them work together, and after a convenient time of working, Drink of it every Morning Fasting.

3. A Receipt for the Cout, known to be very helpful.
Take five or six black Snails, and cut off their Heads, then put to them one penny-worth of Saffron, and beat them together, and spread it on the woolly side of a piece of Sheeps Leather, and apply it to the soles of the Feet, anointing the sore place with the Marrow of a Stone-Horse.

4. For Griping of the Guts.
Take Anniseeds, Fennel, Bay-berries, Juniper-berries, Tormentil, Bistort, Balaustius, Pomegranate-pills, each one Ounce, Rose-leaves a handful, boyl them in Milk, strain it, and add the Yolk of an Egg, six Grains of Laudanum dissolved in the Spirit of Mint; prepare it for a Glyster, and give it warm.

(Page 129) 5. A Sovereign Medicine for any ach or pain.
Take Barrows-grease, a Lap full of Arch-Angel-leaves, Flowers, Stalks and all, and put it into an Earthen Pot, and stop it close, and paste it; then put in an Horse Dung-hill nine days in the latter End of May, and nine days in the beginning of Iune; then take it forth, and strain it, and so use it.

6. For the Sciatica, and pains in the Ioynts.
Take Balm and Cinquefoil, but most of all Betony, Nep, and Featherfew, stamp them, and drink the Juice with Ale o• Wine. Probatum.

7. For an Ague.
Take the Root of a blew Lilly, scrape it clean, and stice it, and lay it in soak all Night in Ale, and in the Morning stamp it, and strain it, and give it the Patient Luke-warm to Drink an hour before the Fit cometh.

(Page 130) 8. For all Fevers and Agues in Sucking Children.
Take Powder of Crystal, and steep it in Wine, and give it the Nurse to drink, also take the Root of Devils-bit, with the Herb, and hang it about the Childs Neck.

9. A good Medicine to strengthen the Back.
Take Comsrey, Knot-grass, and the Flowers of Arch-Angel; boyl them in a little Milk, and Drink it off every Morning.

10. For the Head-ach.
Take Rose-Cakes, and stamp them very small in a Mortar with a little Ale, and let them be dryed by the Fire on a Tile-sheard, and lay it to the Nape of the Neck, to Bed-ward. Proved.

(Page 131) 11. For the Yellow Iaundise.
Take a great white Onion, and make a hole where the Blade goeth out, to the bigness of a Chesnut, then fill the hole with Treacle, being beaten with half an Ounce of English Honey, and a little Saffron, and set the Onion against the Fire, and Roast it well that it do not burn, and when it is Roasted, strain it through a Cloath, and give the juice thereof to the Sick three days together, and it shall help them.

12. For the Black Iaundise.
Take Fennel, Sage, Parsley, Gromwell, of each alike much, and make Pottage thereof with a piece of good Pork, and eat no other Meat that day.

13. For Infection of the Plague.
Take a spoonful of Running-water, a spoonful of Vinegar, a good quantity of Treacle, to the bigness of a Hasel Nut; temper all these together, and heat it luke-warm, and drink it every four and twenty hours.

(Page 132) 14. For the Cramp.
Take Oyl of Camomile, and Fenugreek, and anoint the place where the Cramp is, and it helpeth.

15. For the Ach of the Ioynts.
Take Marshmallows and sweet Milk, Linseeds, powder of Cummin, the whites of Eggs, Saffron, and white grease, and Fry all these together, and lay it to the aking Joynt.

16. For an Ague.
Take a Pottle of thin Ale, and put thereto a handful of Parsley, as much Red Fennel, as much Centory, as much Pimpernel; and let the Ale be half Consumed away, and then take, and drink thereof.

17. To make the Countess of Kents Powder.
Take of the Magistery of Pearls, of Crabs-Eyes prepared, of white Amber (Page 133) prepared, Harts-Horn, Magistery of white Coral, of Lapis contra Yarvam, of each a like quantity; to these Powders infused, put of the black tops of the great Claws of Crabs, the full weight of the rest: Beat these all into a fine powder, and sierse them through a fine Lawn sierce: To every ounce of this Powder add a Dram of Oriental Bezoar, make all these up into a lump, or Mass with Jelly of Harts-Horn, and colour it with Saffron, putting thereto a scruple of Amber-grease, and a little Musk also finely powdered, and dry it in the Air, after they are made up into small quantities, you may give to a Man twenty grains, and to a Child twelve Grains. It is Excellent against all Malignant, and Pestilent Diseases, French Pox, Small-Pox, Measles, Plague, Pestilence, Malignant or Scarlet Fevers, and Melancholy; twenty or thirty Grains thereof being exhibited (in a little warm Sack, or Harts-Horn-Jelly) to a Man, and half as much, or twelve Grains to a Child.

(Page 134) 18. For the Falling Sickness, or Convulsions.
Take the Dung of a Peacock, make it into Powder, and give so much of it to the Patient as will lye upon a Shilling, in a little Succory-water, Fasting.

19. For the Pleurisie.
Take three round Balls of Horse-Dung, and boyl them in a pint of White-wine till half be consumed, then strain it out, and sweeten it with a little Sugar; let the Patient drink of this, and then lye warm.

20. To prevent Miscarrying.
Take Venice-Turpentine, spread it on black brown Paper, the breadth and length of a hand, and lay it to the small of her Back, then let her drink a Caudle made of Muskadine, putting into it the husks of about twenty sweet Almonds, dryed, and finely powdered.

(Page 135) 21. For the Worms in Children.
Take Worm-seed boyled in Beer and Ale, and sweetned with Clarified Honey, and then let them drink it.

22. For the Whites.
Take white washed Turpentine, and make up in Balls like Pills, then take Cinamon, and Ginger, and roul the Balls in it, and take them as you would do Pills, Morning and Evening. Proved.

23. For a dry Cough.
Take Anniseeds, Ash-seeds, and Violets, and beat them to powder, and stamp them, of each a like quantity, then boyl them together in fair water, till it grows thick, then put it up, and let the Patient take of it Morning and Evening.

24. To make Unguentum Album.
Take a pint of Oyl-Olive, and half a pound of Diaculum, Anniseeds a pretty quantity, and put them together, and put (Page 136) thereto a pound of Ceruse small grounded, boyl them together a little, and stir them alway till it be cold, and it is done.

25. To destroy the Piles.
Take Oyl of Roses, Frankincense, and Honey, and make an Oyntment of them, and put it into the Fundament, and put Myrrh unto the same, and use often to annoint the Fundament therewith, and let the Fume thereof go into the Fundament.

26. For the Canker.
Take a handful of unset Leeks, with the Roots, and a small quantity of Yarrow, and boyl them in White-Wine, till they be all very soft, then strain and Clarifie them, and let the Patient drink thereof Morning and Evening Blood-warm.

27. For the Itch.
Take the Juice of Pennyroyal, the juice of Savin, the juice of Scabious, the juice of Sage, the juice of Pellitory, with some Barrows grease and black soap; temper (Page 137) all these together, and make a Salve for the Itch.

28. For the Kings Evil.
Take two Ounces of the Water of Broom-flowers Distilled, and give it in the Morning to the Patient Fasting, and it will Purge the evil Humour downward, and wasteth, and healeth the Kernels without breaking them outwardly.

29. To break an Imposthume.
Take a Lilly-root and an Onion, and boyl them in water till they be soft, then stamp them, and fry them with Swines grease, and lay it to the Imposthume as hot as the Patient may suffer it.

30. For biting of a Mad Dog.
Stamp large Plantain, and lay it to the grieved place, and it will Cure the Sore.

(Page 138) 31. For the Green-Sickness.
Take the Keys of an Ashen-Tree, dryed and beaten to powder; and take of red Fennel, red Sage, Marjoram, and Betony, and seeth them in Running-water, from a Pottle to a Quart, then strain them, and drink thereof a good draught with Sugar, Morning and Evening luke-warm.

32. For Deafness.
Take of Wild Mint, mortifie it, and squeeze it in the hand till it rendreth juice, then take it with it’s juice, and put it into the Ear, change it often; this will help the Deafness, if the Person hath heard before.

33. For the Dropsie.
Take a Gallon of White-Wine, and put into it a handful of Roman Wormwood, and a good piece of Horse-Radish, and a good quantity of Broom-ashes tyed in a Cloath; then take a good bunch of dwarf-Elder, beat it in a Mortar, and strain out the juice, and put it into the (Page 139) Wine when you will drink it; but if the dwarf-Elder be dry, you must steep a good quantity in the Wine. Take of this half a pint Morning and Evening.

34. For a Sprain in the Back, or any other weakness.
Take a quarter of a pint of good Muskadine, a spoonful of Madder, Incorporate them well together, then give it the Patlent to drink for three Mornings together, and if need requireth, you may use it often in a day. This will strengthen the Back exceedingly.

35. An Excellent Water for Sore Eyes.
Take a Gallon of pure Running-water, and eight Drams of white Coperas, and as much of fine white Salt, mix them together, and let it simper half an hour over a slow Fire, and then strain it for Use.

(Page 140) Catholicon. 36. A most Excellent Cordial.
Take half a peck of Ripe Elder-Berries, pick them clean, and let them stand two or three days in an Earthen Pan, till they begin to hoar or mould, then bruise and strain them, and boyl the Liquor ti•• half be consumed, then putting a pound of Sugar to every pint of Liquor; boyl them to Syrup.

37. A Medicine for an Ague.
Take a quart of the best Ale, and boyl it to a pint, and let the Party drink it as hot as he is able, and then let the Patient¦lye down upon a Bed, and be covered warm when the first Fit grudges, and let a Bason be ready to Vomit in.

38. Another for an Ague.
Take a large Nutmeg, and slice it, and so much Roch-Allom beaten to powder, and put them both into one pint of the best White-Wine, and incorporate them, (Page 141) well together, and let the Patient take one half thereof about half an hour before the the Fit, and then walk apace, or use some other Laborious Exercise, and when the Fit begins to come, take the other half, and continue Exercise. Both these I have known to Cure, to Admiration.

39. For a great Lax, or Looseness.
Take one quart of New Milk, and have ready one half pint of Distilled Plantain-water, and set your Milk over the Fire, and when your Milk by boyling rises up, take two or three spoonfuls, as Occasion shall be, to allay the rising, and and when it rises again, do the like; and so in like manner till the Plantain-water be all in, and then boyling up as before, let the Patient drink thereof warmed hot, or how else he likes it; I never yet have sound it fail of Curing.

(Page 142) 40. For Curing of Deafness.
Take Herb-of-Grace, and pound it, then strain it, and take two spoonfuls of the Juice, & put thereto one spoonful of Brandy-Wine, and when it is well evaporated, dip therein a little black wool, or fine Lint, being first bound with a silk thread, and put it into your Ear.

41. For the Scurvey.
Take half a peck of Sea-Seurvey-grass, and as much Water-cresses, of Dwarf-Elder, Roman Wormwood, Red Sage, Fumitory, Harts-Horn, and Liverwort, of each one handful; wash the Watercresses, and dry them well; the other Herbs must be rubb’d clean, and not washed, then add one Ounce of Horse-Raddish, and a good handful of Madder-Roots; beat these with the Herbs, and strain the juice well out, for the last is best, then set it on a quick Fire, and scum it clean, then let it stand till it be settled, and when it is quite cold bottle it up, and keep it in a cold place: You must take four or five spoonfuls with one, spoonful of Syrup (Page 143) of Limons put into it, each Morning Fasting, and Fast one hour after it.

42. An Excellent Remedy to procure Conception.
Take of Syrup of Mother-wort, Syrup of Mugwort half an Ounce, of Spirit of Clary two Drams, of the Root of English Snake-weed in fine powder one Dram, Purslain-seed, Nettle-seed, Rochet-seed, all in subtle powder, of each two drams: Candied Nutmegs, Eringo-Roots, Satyrion-Roots Preserved, Dates, Pistachoes, Conserve of Suceory, of each three Drams; Cinamon, Saffron in fine powder, of each a seruple, Conserve of Vervain, Pine-Apple-Kernels picked and pilled, of each two drams; stamp and work all these Ingredients in a Mortar to an Electuary, then put it up into Gally-Pots, and keep it for Use. Take of this Electuary the quantity of a good Nutmeg, in a little Glass full of White-Wine, in the Morning Fasting, and at four a Clock After-noon, and as much at Night going to Bed, but be sure do no violent Exercise.

(Page 144) 43. For a sore Breast not Broken.
Take Oyl of Roses, Bean-flower, the Yolk of an Egg, a little Vinegar; temper all these together, then set it before the Fire, that it may be a little warm, then with a Feather strike it upon the Breast Morning and Evening, or any time of the day she finds it pricking.

44. To heal a sore Breast, when broken.
Boyl Lillies in New Milk, and lay it on to break it; and when it is broken Tent it with a Mallow-stalk, & lay on it a Plaister of Mallows boyled in Sheeps Tallow; these are to be used if you cannot keep it from breaking.

45. For a Consumption.
Take a pound and half of Pork, Fat and Lean, and boyl it in water, and put in some Oat-meal, and boyl it till the heart of the Meat be out, then put to it two quarts of Milk, and boyl it a quarter of an hour, and give the Patient a draught in the Morning, After-noon, and Evening, (Page 145) and now and then some Barley-water.

46. For the Falling Sickness.
Take Powder of Harts-Horn, and drink it with Wine, and it helpeth the Falling-Evil.

47. For the Tooth-ach.
Take Feathersew, and stamp it, and strain it, and drop a drop or two into the contrary Ear to the pain, and lye still half an hour after.

48. For a Wen.
Take black Soap, and mix it with unslaked Lime, made into powder, and lay it upon the Wen, or Kernel.

49. For the Wind.
Take the juice of Red Fennel, and make a Posset of Ale therewith, and drink thereof.

(Page 146) 50. An Excellent Medicine for the Dropsie.
Take two Gallons of New Ale, then take setwel, Calamus Aromaticus, and Galingale, of each two penny-worth, of Spikenard four penny-worth; stamp all together, and put them into a bag, and hang it in the Vessel, and when it is four days old drink it Morning and Evening.

51. For a Scald Head.
Wash thy Head with Vinegar and Camomil stampt and mingled together; there is no better help for the Scald: Or grind white Hellebore with Swines grease, and apply it to the Head.

52. To make the Plague-water.
Take a handful of Sage, and a handful of Rue, and boyl them in three pints of Malmsey, or Muskadine, till one pint be wasted, then take it off the Fire, and strain the Wine from the Herbs, then put into the Wine two penny-worth of longpepper, half an Ounce of Ginger, and (Page 147) a quarter of an Ounce of Nutmegs, all grosly bruised, and let it boyl a little again. Then take it off the Fire, and dissolve in it half an Ounce of good Venice-Treacle, and a quarter of an Ounce of Mithridate, and put to it a quarter of a pint of strong Angelica-water, so keep it in a Glass close stopped, for your Use. This Water Cureth Small-Pox, Measles, Surfeits, and Pestilential Fevers.

53. A precious Eye-water for any Diseases of the Eye, often proved.
Take of the best White-Wine half a pint, of white Rose-water as much, of the Water of Celendine, Fennel, Eyebright, and Rue, of each two Ounces, of prepared Tutia six Ounces, of Cloves as much, Sugar rosate a dram, of Camphire and Aloes, each half a dram; wash the Eyes therewith.

54. A Cordial Iulep.
Take Waters of Endive, Purslain, and Roses, of each two Ounces, Sorrel-water half a pint, Juice of Pomegranats, and (Page 148) for lack thereof, Vinegar, four Ounces, Camphire three Drams, Sugar one pound. Boyl all these together in the form of a Julep, and give three or four Ounces thereof at a time.

55. To make the Green Ointment.
Take a pound of Swines grease, one Ounce of Verdigrease, half a Scruple of Sal Gemm•e, this Oyntment may be kept forty Years; it is good against Cancers, and Running Sores, it fretteth away dead Flesh, and bringeth New, and healeth Old Wounds, put it within the Wound, that it fester not.

56. For Fits of the Mother.
Take a brown Toast of soure Bread of the neither Crust, and wash it with Vinegar, and put thereto black Soap, like as you would butter a Toast, and lay it under the Navil.

(Page 149) 57. For the Rickets in Children.
Take of Fennel-Seeds, and Dill-Seeds, but most of the last; •boyl them in Beer, and strain it, and sweeten it with Sugar, and let the Child drink often. Probatum.

58. For the Shingles.
Take the green leaves of Colts-foot stamped, and mingled with Honey, and apply it, and it will help.

59. To heal a Fistula, or Ulcer.
Take Figgs, and stamp them with Shoomakers-wax, and spread it upon Leather, and lay it on the Sore, and it will heal.

60. For a Woman in Travel.
Take seven or eight leaves of Betony, a pretty quantity of Germander, a branch or two of Penny-royal, three Marygolds, a branch or two of Hyssop, boyl them all in a pint of White-Wine, or Ale, then put into it Sugar and Saffron, and boyl it a quarter of an hour more, and give it to drink warm.

(Page 150) 61. To make a VVoman be soon delivered, the Child being dead or alive.
Take a good quantity of the best Amber, and beat it exceeding small to powder, then sierse it through a fine piece of Lawn, and so drink it in some Broath or Caudle, and it will will by God’s help cause the Patient to be presently Delivered.

62. For Infants troubled with wind and Phlegm.
Give them a little pure Sugar-candy finely bruised, in Saxsifrage-water, or Scabious-water in a spoon well mingled together.

63. A most excellent Medicine to cause Children to breed their Teeth easily.
Take of pure Capons grease, very well Clarified, the quantity of a Nutmeg, and twice as much of pure Honey, mingle and incorporate them well together, and (Page 151) annoint the Childs Gums therewith three or four times a day, when it is Teething, and they will easily break the Flesh, and prevent Torments and Agues, and other Griefs, which usually Accompany their coming forth.

64. For Agues in Children.
Take a spoonful of good Oyl of Populeon, and put thereto two spoonfuls of good Oyl of Roses, mingle them well together, and then warm it before the Fire, annoint the Childs Joynts and Back, also his Fore-head and Temples twice a day, chasing the Oyntment well in.

65. To cause a Young Child to go to Stool.
Chafe the Childs Navil with May Butter before the Fire, then take some Black wool, and dip it in the Butter, and lay it to the Navil, and it will procure a Stool: This is also good for one in Years, that can take no other Medicine.

(Page 152) 66. For VVorms in Children.
Take of Myrrh and Aloes, very finely powdered, of each a penny-worth, and put thereto a few drops of Chymical Oyl of Wormwood, or Savine, and a little Turpentine; make these up into a Plaister, and lay it to the Childs Navil.

67. To help one that is Blasted.
Take the white of an Egg, and beat it in a Mortar, put to it a quarter of an Ounce of Coperas, and grind them well together, till it come to an Oyntment, and therewith annoint the sore Face, and it will ease the pain, and take away the Swelling; and when it is well nigh whole annoint the place with a little P•puleon, and that will make the skin fair and well again.

68. An excellent Salve.
Take half a pound of Bees-wax, a pint of Sallet-Oyl, three ounces of Red Lead, boyl all together in a New Earthen Pipkin, keeping it stirring all the while till it grows of a darkish colour; then keep it (Page 153) for Use, or make Sear-cloaths of it while it is hot.

It is most approved against any Pain, Sore, Scald, Cut, Burn; to strengthen the Back, or remove any old Ach whatsoever.

69. A Iu’ep of Dr. Trench, for the Fits of the Mother.
In the time of the Year Distill Black-Cherry-water, Piony flower-water, Cowslip-water, Rue, or Herb-grace-water; then take of the waters of Cowslip, Black-Cherries, Piony, Rue, of each an ounce, and add to them water of Castor half an ounce, Cinamon-water one dram, Syrup of Clove-gilly-flowers three drams; mix all these together, and take two spoonfuls at a time of it, as often as you please.

70. For a Tympany.
Take a handful of the Blossoms of Marigolds, stamp them, and strain them, and give the Juice thereof to the Patient in a draught of Ale Fasting.

(Page 154) 71. To provoke Terms, a good Medicine
Take Wormwood and Rue, of each one handful, with five or six Pepper-corns, boyl them all together in a quart of white-wine or Malmsey, strain it, and drink thereof.

72. For the Bloody-flux, or Scouring.
Take a great Apple, and cut out the Core, and put therein pure Virgins-wax, then wet a paper and lap it therein, then rake it up in the Embers, and let it roast till it be soft, then eat of it as your stomack will give leave.

73. For a Rheumatick Cough, or Cold.
Take a pint of Hyssop-water, Syrup of Gilly-flowers, Syrup of Vinegar, Syrup of Maiden-hair, Syrup of Colts-foot, of each one ounce; mingle them all together, and drink of it when you please.

(Page 155) 74. To kill a Fellon.
Take an Egg, and Roast it hard, and take out the Yolk thereof, then Roast an Onion sost, and beat the Yolk and the Onion together, and lay it to the sore, and it will kill the Fellon.

75. For the white Flux.
Take the powder of the Flowers of Pomegranats, and drink it in Red Wine.

76. For the Red Flux.
Take Sperma Caeti, and drink it, and tru•s up your self with a piece of black• Cotton.

77. For the Cancer in a VVomans Breast.
Take The Dung of a Goose, and the Juice of Celandine, and bray them well in a Mortar together, and lay it to the Sore, and this will stay the Cancer, and heal it.

(Page 156) 78. For an Ague in the Breast.
Take Grounsel, Daisie-leaves and roots, and course W• eat sisted; make a Poultess thereof with the Parties own water, and lay it warm to the Breast.

79. For Bleeding at the Nose.
Take Betony, and stamp it with as much Salt as you can hold betwixt your two fin¦gers, and put it into your Nose.

80. For spitting of Blood.
Take Smalledge, Rue, Mints, and Betony, and boyl them well in good Milk, and drink it warm.

81. To stanch the bleeding of a wound, or at the Nose.
There is not a better thing than the powder of Bole Armoniack, to stanch the bleeding of a Wound, the powder being laid upon it; or for the Nose, to be blown in with a Quill. Or take the sha•ings of Parchment, and lay it to the (Page 157) Wound, and it stancheth and healeth.

82. To make the G•scoign Powder.
Take of Pearls, white Amber, Harts-Horn, Eyes of Crabs, and white Coral, of each half an Ounce, of black thighs of Crabs Calcined, two Ounces; to every Ounce of this Powder put in a dram of Oriental Bezoar, reduce them all into a very fine powder, and sierse them; then with Harts-Horn-Jelly and a little Saffron put therein, make it up into Paste, and make therewith Lozenges, or Trochices for your Use.

Get your Crabs for this powder about May, or in September before they be boyled; dry your Lozenges in the Air, not by Fire, nor Sun.

83. For the Megrim, or Imposthume in the Head.
Take four penny-weight of the Root of Pellitory of Spain, a Farthing weight of Spikenard, and boyl them in good Vinegar, and when it is cold, put thereto a spoonful of Honey, and a Saucer full of Mustard, and mingle them well together, (Page 158) and hold thereof in your Mouth a spoonful at once, and use this eight or nine times, spitting it out continually.

84. For pain in the ears.
Take the juice of Wild Cucumbers, and put it into the Ears, and it asswageth the pain. Also put the wood of green Ash in the Fire, and save the Liquor that cometh out at the End, and put it into the Ears, it causeth the pain to cease, and amendeth the Hearing: Also beat the Juice of Wormwood, and drop it into the Ears.

85. A precious water for the Eye-sight, made by K. Edward the Sixth.
Take Smalledge, Red Fennel, Rue, Vervain, Betony, Agrimony, Pimpernel, Eufrane, Sage, Celandine, of each a like quantity; first wash them clean, then stamp them, and put them in a fair Brazen Pan, with the powder of fourteen or fifteen Pepper-Corns, fair •iersed into a pint of good White-Wine; put them into the Herbs, with three spoonfuls of Honey, and five spoonfuls of the (Page 159) water of a Man-Child, that is sound; mingle all together, and boyl them over the Fire, and when it is boyled, strain it through a fine Linnen Cloath, and put it into a Glass, and stop it well and close, till you use it; and when you need, put a little thereof into the Sore Eyes with a Feather, but if it be dry, temper it with White-Wine, and it profiteth much all manner of Sore Eyes: This Water was used by K. Edward the Sixth.

86. My Lord Dennies Medicine for the Gout.
Take Burdock-Leaves and stalks, cut them small, and stamp them very small, then strain them, and cleanse them, and when you have so done, put them into Glasses, and put pure Oyl of Olives on the top of them, and stop it close from the Air, and when you would use it for the Gout, pour it into a Porringer, and warm it, and wet Linnen Cloaths in it, and apply it warm to the grieved place, warming your Cloaths one after another, as they grow cold that are on.

(Page 160) 87. Dr. Stephen’s Sovereign water.
Take a G•llon of good Gascoign Wine, then take Ginger, Galingale, Cancel, Nutmeg, Grains, Cloves, Anniseeds, Carraway-seeds, of each a dram; then take Sage, Mints, Red Roses, Thyme, Pellitory, Rosemary, Wild Thyme, C•momile, Lavender, of each a handful; then bray both Spices and Herbs, and put them all into the Wine, and let them stand for twelve hours, divers times stirring them; then Distill in an Alembeck, but keep that which you Distill first by it self, for that is the best, but the other is good also, but not so good as the first. This water comforteth the Vital Spirits, and helpeth inward Diseases which come from Cold; it helpeth Conception in Women that are Barren, and Killeth Worms in the Body; it Cureth the cold Cough, and helpeth the Tooth-ach, it comforteth the Stomack, and Cureth stinking breath; it preserveth the Body in good liking, and makes them look Young.

(Page 161) 88. The VVater called Aqua Mirabilis & Pretiosa, made by Dr. Willoughby.
Take of Galingale, Cloves, Mace, Cucubes, Ginger, Cardamum, Nutmegs, Mellilot, Saffron four Ounces, and beat all these into powder, Agrimony-water the quantity of a dram, and somewhat more; then take of the juice of Selandine half a pint, and mingle all these together, with a pint of good Aqua-Vitae, and three pints of good White-Wine; put all these together in a Still of Glass, and let it stand so all Night, and on the Morrow Distill it with an easie Fire as may be: This water dissoveth the swelling of the Lungs without any Grievance, and helpeth, and comforteth them being wounded, and suffereth not the Blood to putrifie; he shall never need be let Blood, that useth this water, it suffers not the Heart to burn, nor Melancholy, nor Rheum to have Dominion above Nature; it also expelleth Rheum, and purifieth the Stomach.

(Page 162) 89. To make Allom-water.
Take a pound of Allom, and beat it to Powder, then take a Gallon of clean water, and set it on the Fire, letting it boyl till all the Allom be melted, then take it off the Fire, and when it is cold put it into a Glass, and keep it for your Use.

90. To make an excellent Electuary, called the Electuary of Life.
Take Scorlegio, Morre, Gentiana, Grandoret, and Ialaom, of each a like quantity; stamp them, and strain them, and mingle them with Honey, that hath been well boyled on the Fire, and scummed clean: This is Excellent for Sickness in the Stomach, or pain in the Belly, Heart, or Head; or for those that are bitten with any venemous Beast, or Poysoned; it must be taken in water, three or four spoonfuls at a time, in the Morning Fasting; if the Disease be of any long time standing, he must drink it fifte•n days together, and he will be whole. Probatum.

(Page 163) 91. Against heat of the Liver.
Take Fennel, Endive, Succory, Plantain, of each alike; Distill them with Red Wine and Milk, and use it every Morning, nine spoonfuls at a time, with a draught of Wine and Sugar, or else five spoonfuls thereof alone.

92. For Swooning Fits.
For Swooning, and weakness of the Heart in Fever and Sicknesses, or if it come of other cause, stamp Mints with Vinegar, and a little Wine, if the Patient have no Fever, then toast a bit of Bread, till it be almost burnt, and put it therein till it be well soaked, then put it in the Nose of the Patient, and rub his Lips, Tongue, Gums, Teeth, and Temples; and let him chew and such the moistness thereof, and swallow it.

(Page 164) 93. A Water for the Eyes, to make a Man see in forty days, who hath been Blind seven Years before, if he be under fifty years of Age.
Take Smalledge, Fennel, Rue, Betony, Vervain, Agrimony, Cinquef oil, Pimpernel, Eye-bright, Celandine, Sage, of each a quartern; wash them clean, and stamp them, do them in a fair mashingpan, put thereto a quart of good White-Wine, and the powder of thirty Pepper-corns, six spoonfuls of Live Honey, and ten spoonfuls of the Urine of a Man-Child that is wholsom; mingle them well together, and boyl them till half be wasted, then take it down, and strain it, and afterwards Clarifie it, and put it into a Glass Vessel well stopt, and put thereof with a Feather into the Eyes of the Blind; and let the Patient use this Medicine at Night when he goeth to B•d, and within forty days he shall see: It is good for all manner of sore Eyes. Wild Tansie-water is good for the Eye-sight, and eating of Fennel-seed is good for the same.

(Page 165) 94. For a Web in the eye.
The Leaves of white Honey-Suckles, and Ground-Ivy, of each a like quantity ground together, and put every day into the Eye, Cureth the Web. Or else Salt burnt in a Flaxen Cloath, and tempered with Honey, and with a Feather annointed on the Eye-lids, killeth worms that annoynt the Eye-lids.

95. For moist Scabs after the Small-Pox.
Take Lapis Calaminaris, Letharge of Gold and Silver, of each two drams, Brimstone and Ceruse two Ounces; bring all these into a fine powder, and then beat them in a Mortar with so much Barrows-grease as is sufficient to make it up in an Oyntment, and annoint the places therewith Evening and Morning.

96. To bring down the Flowers.
Take of Alligant, Muskadine, or Claret a pint, burn it, and sweeten it well with Sugar, put thereto two spoonfuls (Page 166) of Sallet-Oyl; then take a good Bead of Amber in powder in a spoon, with some of the VVine after it: Take this Evening and Morning.

97. To stay the Flowers.
Take Amber, Coral, Pearl, Jeat, of each alike; grind them to a fine powder, and sierse them, take thereof as much as will lye upon a Six-pence with Conserve of Quinces, and drink a draught of New milk after it: Use this every morning.

98. To Cure Corns.
Take Beans, and chew them in your mouth, and tye fast to your Corn, and it will help: Do this at Night.

99. To make Oyl of Roses.
Take Red Rose-leaves a good quantity, and stamp in a Mortar, and put thereto Oyl-Olive, and let it stand in the Sun twelve days, and then put it in a Glass; and bind the Glass fast about with Ropes of Hay, and set it in a Pan full of water, and let it boyl softly two hours, and then (Page 167) •et it cool, then put it in small Glasses, and put thereto the Leaves of Red Roses, all whole, and stop it fast, and set it in the Sun for sixteen days, and so use it at your need.

100. For any Itch, or Breaking out.
Take Frankincense, and beat it small in a Mortar, and mingle it with Oyl of Bays, and therewith annoint all over, and it will destroy the Itch.

101. For the Piles after Child-Birth.
Make a Bath of VVormwood, Southern-wood, Cinamon-Rinde, and the bark of Cassia Fistula boyled well in VVine; when the VVoman delivered goeth forth of the Bath, put bombace, or Cotton with powder of Alloes, mixed with Oyl of Penny-royal, unto her lower parts.

102. For a Stich in the Side.
Take three handfuls of mallows, boyl them in a little raw Milk, and put thereto (Page 168) a handful of VVheat-Bran, and let the• boyl together, and then wring out the Milk, and lay it hot to the Stitch, apply it often. Or take a few Leaves of Rue and Yarrow, stamp them together, and wring out the Juice, and drink it with a little Ale.

103. For a Tertian, or double-Tertian Ague.
Take a good quantity of Celandine, a spoonful of Salt, and the bigness of an Egg in Leven, and as much Alligant and Spanish Soap; stamp them well in a Mortar, and make a Plaister of them, and apply them to the Patients Feet one hour before the coming of the Fit; add thereto four or five Yolk of Eggs. Or take of Anniseed-water, the best you can get, half a pound of Oyl of Vitriol, shake them well together, and drink one or two spoonfuls thereof, an hour before the Fit comes.

104. For the Spleen.
Boyl the Rindes and Keys of an Ash-Tree very tender in white-wine, and drink a good draught thereof for six or (Page 169) seven Mornings together, and it will much ease the Patient; when you drink this annoint the Spleen with Unguentum Dialthea every Morning and Evening, applying also a Plaister of Melilot to the place.

105. An Excellent Powder for the Green-Sickness.
Take four scruples of Gentian made into fine powder, of raspt Ivory, and Harts-Horn, of each two scruples; make these into fine powder, and give a spoonful thereof with White-Wine, or the like at once.

106. A Drink that healeth all Wounds without any Plaister, or Oyntment, or without any taint, most perfectly.
Take Sanicle, Milfoil, and Bugle, of each a like quantity, stamp them in a Mortar, and temper them with Wine, and give the Sick that is Wounded to drink twice or thrice a day till he be whole: Bugle holdeth open the Wound, Milfoil cleanseth the Wound, Sanicle healeth it; (Page 170) but Sanicle may not be given to him that is hurt in the Head, or in the Brain-pan, for it is dangerous. This is a good and tryed Medicine.

107. For pricking of a Thorn.
Take of Violet-leaves one handful, stamp them together, and take a quantity of Boars-grease, ond of Wheat-bran one handful, set it on the Fire in clean water, and make a Plaister thereof, and lay it to the Grief.

108. To make Oyl of St. Johns wort, good for any Ach, or pain.
Take a quart of Sallet-Oyl, and put thereto a quart of Flowers of St. Iohns wort well picked, let them lye therein all the Summer, till the Seeds of that Herb be ripe, the Glass must be kept warm, either in the Sun, or in the water all the Summer, till the Seeds be ripe, then put in a quart of St. Iohns wort-seeds whole, and so let it stand twelve hours, the Glass being kept open, then you must boyl the Oyl eight hours, the water in the Pot (Page 171) full as high as the Oyl in the Glass; when it is cold, strain it, that the Seed remain not in it, and so keep it for your Use.

109. For the Tissick.
Take two Ounces of Licorise, scraped and bruised, of Figgs three Ounces, of Agrimony, Horehound, Enula Campana, of each a handful, boyl them all together in a Gallon of water, till the half be wasted, then strain the Herbs from the juice, and use it early and late. Also for the dry Tissick, stamp Fennel-Roots, and drink the juice thereof with White-Wine.

110. To make Oyl of Fennel.
Put a quantity of Fennel between two Tile-stones, or Plates of Iron, make them very hot, and press out the Liquor; and this Oyl will keep a great while, for it is good for the Tissick, dry Scab, burning and scalding.

(Page 172) III. To make the black Plaister for all manner of Griefs.
Take a quantity of Oyl-Olive, a quantity of Red Lead, boyl these together, and stirr them with a Slice of wood continually, till it be black, and some what thick; then take it off the Fire, and put in it a penny-worth of Red wax, and a pound of Rosin, and set it to the Fire again, but do not blaze it, and stir it, then take it off, and let it stand till it be cold, and make it in a lump: It is good for a New Wound, •or to stanch Blood, pour a little of it in a dish, and if it stick fast to the Dishes side, then it is enough; keep it for your Use as need requireth.

FINIS.

(Page 173) Beautifying Waters, Oyls, Ointments, and Powders, to Adorn, and add Loveliness to the Face and Body.

1. To make the Hair very Fair.
WAsh your Hair very clean, and then take some Allom-water, warm, and with a Sponge moisten your Hair therewith, and it will make it fair. Or you may make a Decoction of Turmerick, Rubarb, or the Bark of the Barberry-Tree, and so it will receive a most fair and Beautiful Colour.

(Page 174) 2. Another.
Take the last water that is drawn from Honey, and wash your Head therewith, and it will make the Hair of an Excellent fair Colour; but because it is of a strong smell, you must perfume it with some sweet Spirit.

3. To make the Hair grow thick.
Make a strong Lye, then take a good quantity of Hyssop-Roots, and burn them to Ashes, and mingle the Ashes and the Lye together, and therewith wash your Head, and it will make the Hair grow; also the Ashes of Froggs burnt doth increase Hair, as also the Ashes of Goats-dung mingled with Oyl.

4. To make the Hair Grow.
Take Marsh-Mallows, and boyl them, Roots and all, and wash the Head therewith, and it will grow in a short time: Also take a good quantity of Bees, and dry them in a Siev by the Fire, and make powder of them, and temper it witth Oyl-Olive, (Page 175) and anoint the place where the Hair should grow: Also take the Oyl of Tartar, and warm it, and annoint any bald Head therewith, and it will restore the Hair again in a short time.

5. To make the Hair Fair.
Take the Ashes of a Vine burnt, of the Knots of Barley straw, and Licorise, and Sow-bread, and Distill them together in fair water, and wash the Head with it; also sprinkle the Hair while it is Combing, with the powder of Cloves, Roses, Nutmegs, Cardamum, and Galingale, with Rose-water; also the Head being often washed with the Decoction of Beech-Nut-Trees, the Hair will become fair.

6. To make the Hair grow.
Taste Hasle-Nuts with Husks and all, and burn them to powder, then take Beech-mast, and the leaves of Enula Campana, and stamp the Herb and the Mast together, then seeth them together with Honey, and annoint the place therewith, and strew the powder thereon, and this will make the Hair grow.

(Page 176) 7. To take away Hair.
Take the Juice of Fumitory, mix it with Gum-Arabick, then lay it on the place, the Hairs first plucked out by the Roots, and it will never permit any more Hair to grow on the place: Also annoint your Head with the juice of a Glo-worm stamped, and it hath the same Virtue.

8. For the Falling of Hair.
Take the Ashes of Pigeons-dung in Lye, and wash the Head therewith; also Walnut-leaves beaten with Bears-suet, restoreth the Hair that is plucked away. Also the Leaves and middle Rinde of an Oak, sodden in Water, and the Head washed therewith, is very good for this purpose.

9. To make the Face Fair.
Take the Flower of Beans, and Distill them, and wash the Face with the water; some say, that the Urine of the Party is very good to wash the Face withal, to make it Fair.

(Page 177) 10. For cleansing the Face and Skin.
If the Face be washed with the Water that Rice is sodden in, it cleanseth the Face, and taketh away Pimples.

11. A VVater to Adorn the Face.
Take Eggs cut in pieces, Orange-peels, the Roots of Melons, each as much as is sufficient, in a large Vessel with a long Neck, Distill by an Alembeck, with a strong and careful Fire.

12. To Beautifie the Face.
Take of Cuckow-pintle a pretty quantity, bruise the thick parts with Rose-water, dry them by the Sun three or four days, then pouring more Rose-water on it, use it.

13. To make the Face look Youthful.
Take two Ounces of Aqua-vitae, Bean-flower-water, and Rose-water, each four (Page 178) Ounces, Water of Water-Lillies six ounces, mix them all, and add to them one Dram of the whitest Tragacinth, set it in the Sun six days, then strain it through a fine Linnen Cloath; wash your Face with it in the Morning, and do not wipe it off.

14. A VVater to take away wrinkles in the Face.
Take of the Decoction of Briony and Figgs, each alike quantities, and wash the Face with it.

15. An Excellent water, called Lac Virginis, or Virgins Milk, to make the Face, Neck, or any part of the Body fair and white.
Take of Alumen Plumost half an ounce, of Camphire one ounce, of Roch-Allom one ounce and a dram, Sal Gemmi half an ounce, of white Frankincense two ounces, oyl of Tartar one ounce and half; make all these into most fine powder, and mix it with one quart of Rose-water, then set it in the Sun, and let it stand nine days, (Page 179) often stirring it; then take Littarge of Silver half a pound, beat it fine, and sierce it, then boyl it with one pint of White-Wine-Vinegar, till one third part be consumed, ever stirring it with a stick while it boyleth, then Distill it by a Philter, or let it run through a Jelly-Bag, then keep it in a Glass Vial, and when you will use those Waters, take a drop of the one, and a drop of the other in your hand, and it will be like Milk, which is called Lac Virginis; wash your Face, or any part of your Body therewith, it is mo•• precious for the same.

16. To take away Sun-burn.
Take the juice of a Limon, and a little Bay-Salt, and wash your Face or Hands with it, and let them dry of themselves, and wash them again, and you shall find all the Sun-burn gone.

17. To make the Face very Fair.
Boyl the Flowers of Rosemary in white-wine, with the which wash your Face; also if you drink thereof, it will make you have a sweet Breath. Also to make the (Page 180) Face white, make powder of the Root of Serpentine, and of powder of Sepia, and mingle them with Rose-water, and let it dry, and then let it be put to the same water again, and dry again, do this four or five times, and then use to annoint the face therewith.

18. To clear the Skin, and make it white.
Take fresh Boars grease, and the white of an Egg, and stamp them together with a little powder of Bays, and therewith annoint the skin, and it will clear the Visage, and make it white.

19. To take away Freckles in the Face.
Annoint your face with oyl of Almonds, and drink Plantain-water, or annoint your Visage well and often with Hares blood.

20. To smooth the Skin.
Mix Capons-grease with a quantity of Sugar, and let it stand for a few days close covered, and it will turn to a clear oyl, (Page 181) with which annoynt your face.

21. To Blanch the Face.
Take the pulp of Limons, and take out the Kernels, and put to them a quantity of fine Sugar; Distill these, and keep the water to wash your face every Night.

22. For Morphew, or scurf of Face or Skin.
Take of Brimstone beaten into powder two ounces, mix it with as much black Soap that stinketh, and tye the same in a Linnen Cloath, and let it hang in a pint of strong Wine-Vinegar, or Red-Rose-Vinegar, for the space of eight or nine days; and therewith wash any kind of Scurf, or Morphew, either in Face or Body, dipping a Cloath in the Vinegar, and rubbing it therewith, and let it dry of it self. Also drink the water of Strawberries. Distilled, or Tincture of Strawberries, it certainly killeth Morphew or Scurf.

(Page 182) 23. For taking away spots in the Face, after the Small-pox.
Mix the juice of Limons with a little Bay-Salt, and touch the spots therewith often•times in a day, for it is excellent good.

24. A good Oyntment for the same.
Take Oyl of Sweet Almonds, Oyl of white Lillies, of either one Ounce; Capons-grease, Goats-Tallow, of each four Drams, Litharge of Gold one Dram and half; Roots of Briony, and of Ireos, of either one Scruple, Sugar-Candy white one Dram; make powder of all those that may be brought into powder, and sierce them, then put them all in a Mortar together, beat them together, and in the working put thereto Rose, Bean-flower, and white Lilly-water, of each a good spoonful, put in by little and little, and so work them together till they become an Oyntment; annoint your Face and Hands with it every Evening, and in the Morning wash it away in water boyled with (Page 183) Barley, Wheaten-Bran, and the Seed of Mallows.

25. To take away the holes or pits in the Face, by reason of the Small Pox.
For helping of this Accident, I have tryed many things, and the best means I have found, is to wash the Face one day with the Distilled water of strong Vinegar, and the next day with the water wherein Bran and Mallows have been boyled; and continue this twenty days, or a Moneth together.

26. For Redness of the Hands or Face after the Small-pox.
Take Barley, Beans, Lupines, of each one handful; bruise them all in a Mortar grosly, and boyl them in three pints of water, till it grow thick like a Jelly, then strain it, and annoint the Face and Hands therewith three or four times a day, for three or four days together, and then wet the Face and Hands as often with this water following.

(Page 184) 27. Another.
Take Vine-leaves two handfuls, Bean-flower, Dragon, Wild Tansie, of either one handful, Camphire three Drams, two Calves Feet, the pulp of three Limons, a pint of raw Cream; shred the Herbs small, as also the Limons, and break, and cut the Calves Feet small, then mix them together, and Distill it in a Glass Still, and use it. Also the water of May-dew is Excellent good for any high colour, or Redness of the Face.

28. For Pimples in the Face.
Wash your Face with warm water when you go to Bed, and let it dry in; then take the white of an Egg, and put it into a Saucer, and set it upon a Chafing-dish of Coals, and put into it a piece of Allom; beat it together with a spoon, till it become thick, then make a round Ball, and therewith annoint the Face where the Pimples are.

(Page 185) 29. For Heat and Swelling in the Face.
Boyl the Leaves of the Blossoms of Rosemary, either in White-Wine or fair Water, and use to wash thy Hands and Face therewith, and it will preserve thee from all such inconveniencies, and also make both thy Face and Hands very smooth.

30. For a Red Face.
Take Brimstone that is whole, and Cinamon, of either of them an even proportion by weight, beat them into small powder, and sierse it through a fine cloath upon a sheet of white Paper to the quantity of an Ounce, or more; and so by even proportions in weight mingle them together in clean Clarified Capons•grease, and temper them well together till they be well Mollified, then put to it a little Camphire, to the quantity of a Bean, and so put the whole Confection in a Glass, and use it.

(Page 186) 31. To take away Pimples.
Take Wheat-flower mingled with Honey and Vinegar, and lay it upon them.

32. An Excellent Oyntment for an Inflamed Face.
Take an Ounce of the Oyl of Bays, and an Ounce of Quick-Silver, and put them in a Bladder together, with a spoonful of Fasting-spittle, and then rub them well together, that nothing of the Quick-Silver be seen; take of this Oyntment, when it it made, and annoint the Face therewith, and it will heal it well and fair; Proved true.

33. For a Rich Face.
Take three Yolks of Eggs raw, as much in quantity of fresh Butter, or Capons-grease without Salt, Camphire two pennyworth, Red-Rose-water half a pint, two Grains of Sivet, and boyl all these together in a Dish, then strain them through a clean Cloath, and set it to cool, and take the uppermost, and use it.

(Page 187) 34. To make the Skin white and clear.
Boyl two Ounces of French Barley in three pints of Conduit-water, change the water, and put in the Barley again; do this till your Barley do not dis-colour the water, then boyl the last three pints to a quart, then mix half a pint of white-wine therein, and when it is cold, wring the juice of two or three good Limons therein, and use it for the Morthew, heat of the Face, and to clear the Skin.

35. An Excellent Pomatum, to clear the Skin.
Wash Barrows-grease, or Lard often-times in May-dew that hath been Clarified in the Sun, till it be exceeding white; then take Marsh-mallow-Roots, scraping off the out-sides, make thin slices of them, and mix them, set them to macerate in a Balneo, and scum it• well till it be Clarified, and will come to rope; then strain it, and put now and then a spoonful of May-dew therein, beating it till it be through cold in often change of May-dew; (Page 188) then throw away that Dew, and put it in a Glass, covering it with May-dew, and so keep it for your Use.

36. To take away Spots and Freckles from the Face and Hands.
The Sap that issueth out of a Birch-Tree in great abundance, being opened in March or April, and a Glass Receiver set under it to Receive it: This cleanseth the Skin Excellently, and maketh it very clear, being washed therewith. This Sap will dissolve Pearl, a Secret not known to many.

37. To take away Freckles and Morphew.
Wash your Face in the wane of the Moon with a Sponge, Morning and Evening with the Distilled water of Elder-leaves, letting it dry into the Skin; you must Distill your Water in May: This I had from a Traveller, who hath Cured himself thereby.

(Page 189) 38. To make the Teeth white and sound.
Take a quart of Honey, and as much Vinegar, and half so much White-Wine, boyl them together, and wash your Teeth therewith now and then.

39. A Dentrifice to whiten the Teeth.
Take of Harts-horn and Horses Teeth, of each two Ounces, Sea-shells, Common Salt, Cypress-Nuts, each one Ounce; burn them together in an Oven, and make a powder, and work it up with the Mucilage of Gum Tragacinth, and rub the Teeth therewith.

40. To make the Teeth white as Ivory.
Take Rosemary, Sage, and a little Allom and Honey, and boyl them together in fair Running-water, and when it is well boyled, strain out the fair water, and keep it in a Glass, and use it sometime to wash your Mouth and Teeth therewith, and (Page 190) it will make them clean: Also wash your Teeth with the Decoction of Lady Thistle-Root, and it will cleanse and fasten the Teeth, and the sore gums made whole• also the Root of Hore-hound drunk, or chewed Fasting, doth quickly heal the gums, and maketh the Teeth clean: Strawberry-leaves also cleanseth the Teeth and Gums, a sure and tryed Experiment.

41. To make the Teeth white.
Take one drop of the Oyl of Vitriol, and wet the Teeth with it, and rub them afterwards with a course Cloath; although this Medicine be strong, fear it not.

42. For a Stinking Breath.
Take two handfuls of Cummin, and stamp it to powder, and boyl it in wine, and drink the Syrup thereof Morning and Evening for fifteen days, and it will help. Proved.

(Page 191) 43. To make the Breath Sweet.
VVash you Mouth with the water that the shells of Citrons have been boyled in, and you will have a sweet Breath.

44. To Sweeten the Breath.
Take Butter and the juice of Feather-few, and temper them with Honey, and take every day a spoonful. Also these things sweeten the Breath, the Electuary of Aromaticks, and the peels of Citrons.

45. To cleanse the Mouth.
It is good to cleanse the Mouth every Morning by rubbing the Teeth with a Sage-leaf, Citron-peels, or with powder made with Cloves and Nutmegs; forbear all Meats of ill Digestion, and raw Fruits.

(Page 192) 46. For Running in the Ears.
Take the juice of Elder, and drop i• into the Ear of the Party grieved, and it cleanseth the Matter and the filth thereof• Also the juice of Violets used, is very good for the Running of the Ears.

47. For Eyes that are Blood-shot.
Take the Roots of Red Fennel, stamp them, and wring out the juice, then temper it with Clarified Honey, and make an Oyntment thereof, and annoint the Eyes therewith, and it will take away th• Redness.

48. To make the Hands white.
Take the Flower of Beans, of Lupines of Starch-Corn, Rice, Orice, of each six Ounces; mix them, and make a powder, with which wash your Hands it water.

(Page 193) 49. A Delicate washing Ball.
Take three Ounces of Orace, half an Ounce of Cypress, two Ounces of Calamus Aromaticus, one Ounce of Rose-leaves, two Ounces of Lavender-Flowers; beat all these together in a Mortar, siersing them through a fine sierce, then scrape some Castile-soap, and dissolve it in Rose-water, mix your powders therewith, and beat them in a Mortar, then make them up in Balls.

50. For the Lips chopt.
Rub them with the Sweat behind your Ears, and this will make them smooth, and well coloured.

51. To prevent marks of the Small-Pox.
Boyl Cream to an Oyl, and with that annoint the wheals with a Feather as soon as they begin to dry, and keep the Scabs always moist therewith; let your Face be annointed almost every half hour.

(Page 194) 52. To take away Child-blains in the Hands or Feet.
Boyl half a peck of Oats in a quart of water till it grow dry; then annoint your Hands with Pomatum, and after they are well Chased, hold them within the Oats as hot as you can endure them, covering the Bowl wherein you do your Hands with a double Cloath to keep in the steam of the Oats; do this three or four times, and it will do: You may boyl the same Oats with fresh water three or four times.

53. To take away Pock-holes, or any spot in the Face.
Wet a Cloath in White-Rose-water, and set it all Night to freeze in the Winter, and then lay it upon your Face till it be dry; also take two or three Poppies, the reddest you can get, and quarter them, taking out the Kernels, then Distill them in a quart of red Cows-Milk, and with the water thereof wash your Face.

(Page 195) 54. An Excellent Beauty-water, used by the D. of C.
Take of white Tartar two drams, Camphire one dram, Coperas half a dram, the whites of three or four Eggs, juice of a couple of Limons, Oyl of Tartar four Ounces, and as much Plantain-water, white Mercury a penny-worth, two Ounces of bitter Almonds; beat all these to powder, and mix them with the Oyl, and some water, and then boyl it upon a gentle Fire, strain it, and so keep it; when you use it, you must first rub your Face with a scarlet Cloath, and at Night wash your Face with it, and in the Morning wash it off with Bran and White-Wine.

55. Against a Stinking Breath.
Take a handful of Wood-bine, and as much Plantain, bruise them very well, then take a pint of Eye-selt, and as much water, with a little Honey and Allom; keep all these waters together in a Glass, and wash your Mouth well therewith, and hold it in your Mouth, and it will destroy (Page 196) all Cankers, and Cure a stinking Breath, and preserve the Teeth from rottenness.

56. To procure an excellent Colour and Complexion in the Face, used by the C. of S.
Take the juice of Hyssop, and drink it in a Morning Fasting, half a dozen spoonfuls in Ale, warm; it will procure an excellent Colour, is good for the Eye-sight, destroyeth Worms, and is good for the Stomack, Liver, and Lungs.

57. To keep the Teeth white, and kill worms.
Take a little Salt in a Morning Fasting, and hold it under your Tongue till it be melted, and then rub your Teeth with it.

58. To procure Beauty, an excellent wash.
Take four Ounces of Sublimate, and one Ounce of crude Mercury, and beat them together exceeding well in a wooden Mortar, and wooden Pestle; you must (Page 197) do it at least six, or eight hours, then with often change of cold water, take away the salts from the Sublimate, change your water twice every day at least, and in seven or eight days it will be dulcified, and then it is prepared; lay it on with Oyl of white Poppy.

59. A Beauty-water for the Face, by Madam G.
Take Lye that is not too strong, and put two peels of Oranges, and as much C•tron-peel, Blossoms of C•momile, Bay-leaves, and Maiden-hair, of each a handful, of Agrimony two or three Ounces, of Barley-straw chopt in pieces, a handful, as much Fenugreek, a pint of Vine-leaves, two or three handfuls of Broom-blossoms; put all these into the Lye, and mingle them together, and so wash the Head therewith, put to it a little Cinamon and Myrrh, let it stand, and wash your Face therewith every Evening: It is good to wash the Head, and to comfort the Brain and Memory.

(Page 198) 60. Against stink of the Nostrils.
Take Cloves, Ginger, and Calamint, of each a like quantity, boyl them in White-Wine, and therewith wash the Nose within; then put in the powder of Piritrum to provoke one to sneeze: If there be Phlegm in the Head, you must first purge the Head with Pills of Colchie, or of Hieva picra: Or if the stink of the Nose come from the Stomack, purge first.

61. To make the Hands white.
To make the Hands white and soft, take Daffodil in clean water till it grow thick, and put thereto powder of Cantarium, and stir them together; then put thereto raw Eggs, and stir them well together, and with this Oyntment annoint your Hands, and within three or four days using thereof they will be white and clear.

(Page 199) 62. A Sweet water for the Hands.
Take of the Oyl of Cloves, Mace, or Nutmegs, three or four drops only, and mingle it with a pint of fair water, stirring them a pretty while together in a Glass, having a narrow Mouth, till they are well mingled together, and wash your Hands therewith, and it will be a very sweet water, and will cleanse and whiten the Hands very much.

63. For heat and worms in the Hands.
Bruise a little Chick-weed, and boyl it in Running-water, till the half be wasted away, and wash your Hands in it as hot as you can suffer it, for the space of six days, and it will drive away the heat, or worms in the Hands.

64. To make the Nails grow.
Take Wheat-flower, and mingle it with Honey, and lay it to the Nails, and it will help them.

(Page 200) 65. For Nails that fall off.
Take powder of Agrimony, and lay it on the place where the Nail was, and it will take away the aking, and make the• Nails to grow.

66. For cloven Nails.
Mingle Turpentine and Wax together, and lay it on the Nail, and as it groweth cut it away, and it will heal.

67. For Nails that are rent from the flesh.
Take some Violets, and stamp them, and fry them with Virgins-wax, and Frankincense, and make a Plaister, and lay it to the Nail, and it will be whole.

68. Another.
Annoint your Fingers with the powder of Brimstone, Arsenick, and Vinegar, and in short time you shall find great ease.

(Page 201) 69. For stench under the Armholes.
First pluck away the Hairs of the Armholes, and wash them with white-wine and Rose-water, wherein you have first boyled Cassia Lignum, and use it three or four times.

70. For the Yellow Iaundies.
Take the juice of Wormwood and Sorrel, or else make them in Syrup, and use to drink it in the Morning.

71. To take away VVarts from the face or Hands.
Take Purslain, and rub it on the warts, and it maketh them fall away: Also the juice of the Roots of Rushes applyed, healeth them.

72. To smooth the Skin, and take away Morphew and Freckles.
Annoint the Face with the Blood of a Hare, or Bull, and this will take away Morphew and Freckles, and smooth the Skin.

FINIS.

(Page 202)

(illustration)

(Page (unnumbered)

New and Excellent EXPERIMENTS AND SECRETS In the ART of Angling.

BEING Directions for the whole ART.

LONDON, Printed in the Year 1675.

(Page (unnumbered) (Page 205) New and Excellent EXPERIMENTS AND SECRETS In the ART of Angling.

To make the Lines.
TAke Care that your Hair be round, and free from Galls, Scabs, or frets, for a well Chosen, even, clear, round Hair, of a kind of a Glass-colour, will prove as strong as three un-even scabby Hairs, that are ill chose.

(Page 206) Let your Hair be clean washed before you go about to twist it, and then not only chuse the clearest Hair, but Hairs that are all of an equal bigness, for such do usually stretch altogether, and not break singly one by one, but altogether.

When you have twisted your Links, lay them in water for a quarter of an hour at the least, and then twist them over again before you tye them into a Line, for those that do not so shall usually find their Links to have a Hair or two shrunk, and be shorter than all the rest, at the first Fishing with it, which is so much of the strength of the Line lost, for want of wetting it at first, and then re-twisting it; and this is most visible in a seven hair Line, which hath always a black hair in the middle, called by Anglers, the Herring-bone: Those Hairs that are taken from an Iron-gray, or a Sorrel Stone-Horse, and the middle of the Tayl, are best.

(Page 207) A Cement for Floats to Fish withal.
Take black Rozin beaten, Chalk scraped, Bees-wax bruised, of each a like quantity; melt all these over a gentle small-coal Fire in an Earthen Vessel well leaded, and so warming the two Quills, fix them with a little of it; it cools immediately, and being cold, is so hard, strong, and tite, that you can hardly pull the two Quills asunder with both your Hands, without breaking them in pieces.

To sight your Caps for the Float aright.
Let the uppermost be at the distance from the top of the Quill, and the lower Cap near to the end of the Quill, as in the Description of it.

To dye Bone or Quills red for ever.
Take some Urine, and put into it as much powder of Brazile as will make it very red, which you shall know by dropping some with a Feather upon a piece of (Page 208) white Paper, and put therein Bone or Quills, being first well scraped, and laid a while in a water made of Argol, and let them lye in it ten or twelve days, then take them out, and hang them up till they are dry, and rub them with a dry Linnen Cloath, and they will be of a transparent colour.

Observations.
A Pike is called,

The first Year a Shotterel.

The Second, a Pickerel.

The Third Year, a Pike.

The Fourth Year, a Luce.

Fish are Fattest about August.

All Fish are in Season a Moneth or six weeks after they have spawn’d.

To cleanse Worms.
Take a piece of a Hop-Sack (because that is not so close struck in the Weaving as other Cloath is) and wash it clean, and let it dry, then take some of the Liquor wherein a piece of fresh Beef hath been boyled, but be sure you take not the (Page 209) Liquor of Salt Beef, for that will kill all the Worms; dip the piece of Hop-Sack in the Liquor, and wring it out, but not hard, so that some of the Liquor abide in the Cloath; put the Worms into this Cloath, and lay them in an Earthen Pot, the Worms will run in and out through the Cloath, and scour themselves; let them stand from Morning to Night, then take out the Worms from the Cloath, and wash the Cloath as before, but not dry it, and wet it again in some of the Liquor; thus do once a day, and thus you will not only preserve your Worms alive for three weeks, or a Moneth, but also make them red and tough. Probatum.
and good, if well understood; Else not to be told, for Silver nor Gold.

To unloose the Line in the Water.
Of these there are several sorts, according to several Mens Fancies; that which I approve of, as being the surest, is a forked stick, about two Yards long, if it be not long enough to reach the bottom, you may lash it to any other stick.

(Page 211) These Fish rise best at a Flye.

Salmon. Trout. Vinber. Groyling. Bleak. Cherin, or Chub. Roch. Dace.

Ad Capiendum Pisces.
Recipe musilago vel Scholaris Fortes (Anglicè white Mullen) collectae circa medium Maii, quando Luna, sit plena, distemperata cum nigro sale & serva in olla terrea, & quando vis occupare ungue manus & lava eas in loco ubi sunt Pisces.

A good Bait for Fish all Seasons of the year.
Take Wheat-flower, and Tallow of a new slain Sheep, and the white of an Egg, beat them all together, and make a paste therewith, and Bait with it.

(Page 212) Roch and Dace.
From the tenth of March to the tenth of May is the spawning time for Roch and Dace.

A Paste for Roch, Dace, Chub.
Fine Manchet, Old Fat Cheese of the strongest, Rusty Bacon; beat these in a Mortar, and moisten it with a little Brandy, and colour it with Turmerick or Cambogia, or Red Vermilion.

Baits.
1. Take the Flesh of a Rabbit, or a Cat cut small, and Bean-flower, and for want of that, other Flower; mix these together, and put to them either Sugar or Honey (but I judge Honey the best) beat these together in a Mortar, or sometimes work them in your hands (being very clean) then make it into a Ball, but you must beat it so long, till it be so tuff, that it will hang upon the hook, yet not too hard neither, that you may the better dough-knead with your Paste a little (Page 213) white, or yellow wool; if you would have this Paste keep all the Year, then mix with it Virgins-wax and Clarified Honey, and work it together with your Hands before the Fire, then make it into Balls, and it will keep all the Year.

2. Another.
Take a handful or two of the best and biggest Wheat you can get, boyl it in a little Milk (as Furmity is boyled till it be soft) and then fry it very leisurely, with Honey and a little beaten Saffron dissolved in Milk; you will find it a choyce Bait, and good I think for any Fish, especially for Roch, Dace, Chub, and Cheven.

3. Another.
The tenderest part of the Leg of a Young Rabbit, Whelp, or Catlin, as much Virgins-wax, and Sheeps Suet; beat them in a Mortar, till they are well Incorporated, then with a little Clarified Honey, temper them before the Fire into a Paste.

(Page 214) 4. Another.
Sheeps-Kidney-Suet, as much Old strong Cheese, fine Flower, or Manchet; beat it into a Paste, and soften it with Clarified Honey.

5. Another.
Sheeps-blood, Old Cheese, fine Manchet, Clarified Honey; make all into a Paste, as before.

6. Another.
Cherries, Sheeps-blood, Saffron, fine Manchet; make all into a Paste, as before: You may add to any of these, or other Pastes, Cocalus Indi•e, Assa faetida, Oyl of Polypody of the Oak, the Gum of Ivy dissolved; I judge there is Virtue in these Oyls, but especially in the Gum.

7. Another.
Pull off the Scale from a boyled Prawn, or Shrimp, Bait the Hook with it, and it is an Excellent Bait for Roch, Dace, Bleak.

(Page 215) 8. Another.
Bean-flower, Honey, and the white of a Egg made up into a Paste, is an Excellent, an d long Experienced Bait for small Fish, which if they once taste of, they will never for sake till Death.

9. Another.
Gentles, of which kind the best are those that are bred upon a Cat, because they are the quickest, and liveliest.

If you put some Gentles into a Box, where Vermilion hath been, they will live in it two or three days, and will become of a very Transparent Colour, and keep so in the water when you Fish with them.

When you Fish in a quick Stream, a long Quill or Float is best.

But in an Eddy, or still, Stream, the shorter the Quill or Float is, the better.

When you Fish at the Well-boats, or at the Bank-side, be there at half Ebbing water, and Fish upon those Well-boats that lye nearest to the shoar, till the water falls away from them, then go to the outermost Boats.

(Page 216) Some of the Well-boats do sheer to and again from the place where your Ground-bait lyeth, to prevent which, and that you may always Fish in that place where you have cast your Ground-bait, you must have a Buoy to lye out, and then you are sure to Fi•h right.

10. Another Bait.
Dry Sheeps-blood in the Air upon a dry board, till it become a pretty hard dry lump, then cut it into small pieces for your Use.

11. Another.
You shall find in the Moneths of Iune, Iuly, and August, great quantities of Antflyes, go to the Ant-hills, and take a great handful of Earth, with as much of the Roots of the Grass as you can; put all into a large Glass Bottle, then gather a Pottle of the blackest Ant-flyes, but take heed you bruise them not; Roch and Dace will bite at these Flyes under water, near the Ground.

(Page 217) Directions how to make your Paste.
First, wash your Hands very clean, then get some of the finest Manchet, of two or three days old, and cut away all the Crust, then lay it in water, or Milk, which is better; let it lye no longer than till it is soaked just through, then squeeze out all the water very well, then knead it in your hands very well, with a little bit of sweet butter, to make it stiff, colour it with Vermilion; if you make it over-night, keep it in a wet Linnen rag, all the water being wrung out of it; in the kneading scrape a little old Cheese among it.

How to Bait with Gentles.
Put your Hook through the middlepart of the Gentle, and no more, then he will live longest; I mean through the skin and no more: But if you could get some Oyl of Ivy, that is rightly taken from the Tree in the Moneth of May, and cast but two drops of it among the Gentles before you use them, you would have sport beyond expectation.

(Page 218) When to drag upon the Ground, and when not.
When you Fish in a quick Stream drag a Quills length, or more.

Also when the water is not clear, but of a white or Clay Colour, and if you put a little piece of Scarlet a little above the Hook, the Fish will see the Bait the better.

Sometimes when you are at the Sport the Wind ariseth, and makes your Float dance upon the Waves, then always observe, and watch well the motion of your Float under water, and not the top of your Float.

I saw an Angler whipping for Bleaks and Dace with a May-flye, but he put on a Gentle upon the Hook besides, and he had excellent sport.

(Page 219) Carp and Tench.

Baits.
1. A Carp will take a red Worm dipt in Tarr, at the bottom.

2. Malt-flower, Old Cheshire Cheese, English Honey, Eggs; temper these together with a little water (but I should think Milk is far better) colour it with Saffron, and put as much upon the Hook, as the bigness of a large Hasle-Nut.

Bait the place where you intend to Fish, very well over Night, with Grains and Blood; the next Morning very early Fish for him, with a well scoured Lob-worm, or the Past above-mentioned.

You may dip your Worm in Tarr, and try what that will do.

A Carp choseth the deepest, and stillest places in Ponds and Rivers, and so doth the Tench, and also green weeds, which he loves exceedingly.

(Page 220) Late in the Evening the Ale, Grains, and Blood,

Well mixed together, is Bait very good

For Carp, Tench, Roch, and Dace to prepare,

If early in the Morn at the River you are.

Strong Tackle for Carp, for Roch and D•ce fine,

Will help thee with Fish sufficient to Dine.

For the Carp, let thy Bait the knotted Worm be,

The rest love the Cadis, the Paste or the Flye.

Chub, Pike, and Bream.
The Pike chuses Sandy, or Clay ground, in still Pools full of Fry; the Bream loves a gentle Stream, and the broadest part of the River; the Chub loves the same ground, and spawns in May.

One, who was the best trouler of Pikes in England. used always to troul with a Hazle-Rod twelve Foot long, with a Ring of wyre in the top of his Rod for his Line to run through, within two Foot of the (Page 221) Rod there was a hole to put in a winder, to turn with a Barril, to gather up his Line, and loose it at his pleasure; this was his manner of trouling with a small Fish.

There are several other ways to take Pikes; there is a way to take a Pike, which is called the Snap, for with Angling you must have a pretty strong Rod, for you must Angle with a Line no longer than your Rod, which must be very strong, that you may hold the Fish to it; your Hook must be a double Hook, made of a large wyre, and Armed with wyre one or two Links long; you must Bait the Fish with the Head upwards, and the point must come forth of his Side, a little above his vent.

In all your Baitings for a Pike, you must enter the Needle where the point cometh forth, so draw your Arming through, until the Hook lyeth as you think fit, then make it fast with a thread to the wyre, but first tye the thread about the wyre, otherwise the Fish will skip up and down, so fall to work: The Bait must be a Gudgeon, a small Trout, Roch, or Dace.

Now, I will pawn my Credit, that I (Page 222) will shew a way, either in Ware, Pond, or River, that shall take more Pikes, than any Trouler shall do by Trouling; and it is this.

First, take a forked stick, a Line of twelve Yards long wound upon it, at the lower end leave a Yard to tye; either a bunch of Flaggs, or a Bladder, to Buoy up the Fish, to carry the Bait from the Ground, that the Fish may swim clear; the Bait must be alive, either a small Trout, Gudgeon, Roch, or Dace; the forked stick must have a slit on the one side of the fork to put the Line in, that the live Fish may swim at the gauge you set the Fish to swim at, that when the Pike takes the Bait, the Pike may have the full Liberty of the Line for his feed; you may turn as •ou please of these loose in the Pond or River all day long, the more the better, and do it in a Pond-wind; the Hooks must be double Hooks.

To Bait the Hook.
Take one of the Baits alive, and with your Needle enter the Fish within a straws breadth of the Gill, so put the Needle in betwixt the Skin and the Fish, then draw (Page 223) the Needle out at the hindermost fin, drawing the Arming through the Fish, untill the Hook come to lye close to the Body; but I hold it better, if it be Armed with wyre, to take off the Hook, and put the Needle in at the hindermost fin, and so come forth at the Gill, then put on the Hook, and it will hurt the live Fish the less, so knit the Arming with the live Fish to the Line.

But I judge the Baiting with a live Fish is done far better, as it is done, Baiting with a Minew, to Fish for a Trout.

A Rod twelve Foot long, and a Ring of wyre,

A winder and Barril will help thy desire,

In killing a Pike; but the forked stick,

With a slit and a Bladder, and the other fine trick,

Which our Artists call Snap, with a Goose or a Duck,

Will kill two for one, if thou have any luck.

Chub takes a black Snail about August; and for a Bait, take the fourth Receipt prescribed for Roch and Dace, but colour it with Saffron, or Gambogia.

(Page 224) The Pike in the Moneth of March, before which time it is good Fishing for him, but after March it is not good till the middle of May: A Smelt is a Rare Bait, a Pole for trouling should be eleven Foot long, for the Snap twelve Foot.

When you troul, the head of the Fish must be downward at the bent of the hook; but when you snap, the head must be upward at the shank of the hook.

If you Fish at Snap for a Pike, give him leave to run a little before you strike, and then strike the contrary way he runs.

If you Fish with a dead Bait for him, take this as a most Excellent one.

Take a Minew, or yellow Frogg, a Dace, or a Roch, and having dissolved some Gum of Ivy in Oyl of Spike, annoint your Bait therewith, and cast it where the Pikes frequent, and when it hath lain a little while at the bottom, draw it up to the top, and so up the Stream, and if Pikes are in the place where you Fish, you will quickly perceive them to follow it with much eagerness.

(Page 225) Perch.
The Perch loveth a gentle Stream, of a reasonable depth, seldom shallow.

Baits.
1. His Bait is most commonly a red knotted Worm, or a Minew.

2. Another.
Make a Bait with the Liver of a Goat, and Bait your Hook therewith.

3. Another.
Take yellow Butter-flyes and Cheese made of Goats-Milk, of each half an O•nce, of Opoponax the weight of two French Crowns, of Hoggs-blood half an O•nce, Galbanum as much; pound them all well, and mix them together, pouring upon them red Wine, and make thereof little balls, such as you use to make perfumes into, and dry them in the shade.

(Page 226) 4. Another. To bait your Hook with a live Minew, when you Fish for a Trout, or Perch, with a Running Line.
First put your Hook in at his Mouth, and out at his Gill, then having drawn your Hook two or three Inches beyond, or through his Gill, put it again into his Mouth, and the point and beard out at his Tayl, and then tye the Hook and his Tayl with a white thread, which will make it apter to turn quick in the water; then pull back that part of your Line which was slack, when you put your Hook into the Mouth the second time; I say, pull that part of it back, so that it shall fasten the Head, that so the body of the Minew shall be almost• streight on the Hook; then try how it will turn by drawing it cross the water, or against the Stream, and if it do not turn nimbly, then turn the Tayl a little to the right or left hand, and try again till it turn quick, for if not, you are in danger to catch nothing; for know, that ’tis impossible it should turn too quick: But if you want a Minew, then a (Page 227) small Roch, or stickle-back, or any other small Fish will serve as well; If you Salt your Minews, you may keep them three or four days fit for Use, or longer; Bay-Salt is best.

5. Another. To Bait with a Lob-worm, to Fish for a Trout or Perch with a Running Line, with a Swivel.
Suppose it be a big Lob-worm, put your hook into him above the middle, then draw your worm above the Arming of your hook, enter your worm at the tayl-end of the worm, the point may come out toward the Head, and having drawn him above the Arming of your hook, put the point of your Hook again into the very Head of the worm, till it come to the place where the point of the hook first came out, and then draw back that part of the worm that was above the Shanker Arming of the Hook. And so Fish with it, you cannot lose above two or three worms before you attain to what I Direct you, and having attained it, you will find it very useful, for (Page 228) you will run upon the Ground without tangling, but you must have a Swivel.

Trout.
The Trout loves small purling Brooks, or Rivers that are very swift, and run upon Stones, or Gravel; he feeds while he is in strength in the swi•test Streams, behind a Stone, Log, or some small bank that shooteth into the River, and there lyes watching for what comes down the Stream. He spawns about October.

Baits.
1. You shall find in the Root of a great Dock, a white Worm with a red Head, with this Worm Fish for a Trout at the bottom, he lyes in the deep, but feeds in the Stream.

2. Another.
He also takes very freely a Worm, called a Brandling, of which sort the best are sound at the Bear-Garden, amongst the Bears Dung.

(Page 229) An Universal Bait to take all manner of Fish, but especially Trouts, which hath been Experienced by an Ancient Angler, and made by a Chy•ist, in 1668.
Take of the Juice of Ca••omile two spoonfuls, Oyl of Spike four drams, Spirit of Vitriol one Ounce, Oyl of Comfrey by Infusion, six drams, Goose-grease one Ounce; Dissolve these over the Fire, being well melted, let it stand till it is cold, then put it into a strong Glass, and let it stand three or four days before you stop it up, with a good Cover made of Parchment and Leather, and it will keep good for seven Years.

Gudgeons.
A Gudgeon spawns in May, and sometimes in April.

Bait.
A Gudgeon takes nothing but a red knotted Worm, in a Horse Dung-hill.

(Page 230) Barbel.
The Barbel (as Gesner saith) is one of those Leather-mouth’d Fishes, having his Teeth in his Throat.

There are divers ways of Fishing for him, as with a Casting-Line of small Whip-cord, a Plummet, and a pair of small drablers of Hair.

Others Fish for him with a standing-Line, either of Silk, or small Brass wyre well nealed, with a Plummet of one, two, three, or four Ounces, according to the swiftness of the Stream, and a pair of drabbers, as before.

Some Fish for Barbel with Casting-Lines, as at London-bridge, a Plummet of one pound and half, and a pair of drabbers.

There is yet another way (though against the Statute, and sorbidden by the Court of Aldermen,) and that is, by scratching with Hooks without Beards. (Page (unnumbered)

(illustration) (Page 230)

(Page 231) Baits.
His Baits are green Gentles, strong Cheese, sometimes a Lob-worm, and sometimes a piece of Pickled Herring.

Eels.
To reckon up the several ways of taking Eels, were almost, if not altogether, impossible; and therefore I shall only tell you how the Anglers here in London take them.

Take a shooting-Line, of 10, 12, 14, 16, or 20 Hooks, as many, and as few as you please; and this cannot but be an Excellent way, either in Pond, •River, or Moat.

The manner of making it is very well known to all those that Sell Hooks and Fishing-Tackle in Crooked-Lane, where you may buy them ready made.

Baits.
His Bait is green Gentles, strong Cheese, Lob-worms, Pickled-Herring, Powdered Beef, or Periwinkles.

(Page 232) Your Plummet must be three pound, or three pound and an half of Lead.

Bream.
The Bream loveth a red Worm, taken at the Root of a great Dock, it lyeth wrapt up in a knot, or round Clue. He chuseth the same waters as the Pike.

Salmon.
The Salmon •arge swist Rivers, where it Ebbs and Flowes; he spawns at the latter end of the Year.

To Fish for Salmon.
The first thing you must gain, must be a Rod of some ten Foot in the Stock, that will carry a top of six Foot; stiff and strong; the Reason is, because there must be a wyre Ring at the upper end of the top, for the Line to run through, that you may take up, and loose the Line at your pleasure, you must have the winder within two Foot of the bottom of your Rod, made in the manner exprest, with a spring, that you may put it on as low as you please.

(Page 233) The Salmon swimmeth most commonly in the midst of the River, in all his Travels he desires to see the uppermost part of the River, Travelling on his Journey in the heat of •he Day, he must take a B•sh, if the Fisher-Man espye him, he goeth at him with his Spear, and so shortneth his Journey.

The Angler that goeth to Fish for him with a Hook and Line, must Angle for him as nigh the middle of the water as he can with one of these

Baits.
Take two Lob-worms, and put the hook so near through the middle of them, that the four ends may hang of an equal length, and so Angle as near the bottom as you can, feeling your Plummet run on the ground, some twelve Inches from the hook.

If you Angle for him with a Flve (which he will rise at like a Trout) the Flye must be made of a large hook, which hook must carry six wings, or sour at the least; there is Judgment in making these Flyes.

The Salmon will come at a Gudgeon in the manner of a Trouling Line, and cometh (Page 234) at it bravely, which is fine Angling for him; you must be sure your Line be of twenty six, or thirty Yards long, that you may have your convenient time to turn him, or else you are in danger to lose him, but if you turn him, you are likely to have him, all the danger is in the running out, both of Salmon and Trout.

You must fore-cast to turn the Fish as you do a wild Horse, either upon the Right or Left hand, and wind up your Line as you find occasion in the guiding the Fish to the shoar, having a large Landing-hook to take him up,

Close to the bottom, in the midst of the water,

I Fish•d for a Salmon, and there I caught her.

My Plummet twelve Inches from the large hook,

Two Lob-worms hung equal, which she ne•r •orsook:

Nor yet the great hook, with the six winged Flye,

And she makes at a Gudgeon most furiously.

(Page 235) My strong Line was just twenty six yards long:

I gave him a turn, though I found him strong.

I wound up my Line, to guide him from shoar;

The Landing-hook helpt much, but the Cookery more.

The Names of the Flyes that are used in Angling, with the Times when they are in Season, and what the Bodies and Wings are made of.
1. AStone Fly, which is in Season in April, the Body of it is made with black-wool, made yellow under the Wings, and under the Tayl; the Wings are made of a Mallards Feather.

2. A Ruddy Fly, is in Season in the beginning of May; the Body is made of red wooll wrapt about with blue Silk, the Wings are made of the Wing of a Drake, and a red Hackle.

3. The yellow, or greenish Fly, in Season in May, made of yellow wool, his Wings made of red Hackles, and the Wing of a Drake.

(Page 236) 4. The Dun Fly is sometimes of Dunwool, and sometimes black, in Season in March; his Wings made of Partridge. Feathers, black Drakes Feathers, and the Feathers under his Tayl.

5. The Black Fly, in Season in May, made of black-wool, and wrapt about with Peacocks Tayl, the Feathers of the wings of a brown Capon, with the blue Feathers in his head.

6. The sad yellow Fly, in Season in Iune, made of black-wool, with a yellow List on either side; the wings of a Buzzard, bound with black braked hemp.

7. The Moorish Fly, in Season in Iune, made of duskish wool, the wings the black Male of a Drake.

8. The tawny Flye, good till the middle of Iune, made of Bears-wool, the wings made contrary one against the other, of the whitish Male of a wild Drake.

9. The Wasp-Fly, in Season in Iuly, made of black-wool, wrapt about with yellow Silk; the wings of a Drakes Feathers, or Buzzards.

10. The Shell-fly, good in the middle of Iune, made of greenish wool, lapt about with Pearl of a Peacocks Tayl; the wings of a Buzzards Feathers.

(Page 237) 11. The dark Drake-Fly, made of black-wool wrapt about with black Silk; in Season in August, the wings, the Male of the Black Drake with a black Head.

12. The May-Fly, made of greenish coloured Cruel, or Willow colour, and darken it in most places with waxed Silk, or Ribb’d with a black hair, or some of them Ribb’d with Silver thread, and such wings for the colour, as you see the Fly to have at that Season.

13. The Oak-Fly, the Body made of Orange-tawny, and black Cruel; the wings the brown of a Mallards Feather.

The best way of Dressing these, and all other sorts of Fish, you may find in the next Part following.

FINIS.

(Page (unnumbered) (Page (unnumbered)

THE Compleat Cook’s GUIDE. OR, Directions for the Dressing of all Sorts of Flesh, Fowl, and Fish, both in the English and French Mode; with the preparing of all manner of Sawces and Sallets proper thereunto.

TOGETHER With the making of all Sorts of Pyes, Pasties, Tarts, and Custards; with the Forms and Shapes of many of them.

WITH Bills of Fare, both for Ordinary, and Extraordinary.

London, Printed in the Year 1675.

(Page (unnumbered) (Page 241) THE Compleat Cook’s GUIDE.

1. To make a Lamb Pye.
FIrst, Cut your Lamb into pieces, and then Season it with Nutmegs, Cloves, and Mace, and some Salt with Currans, Raisins of the Sun, and Sweet Butter; and if you will eat it hot, when it is baked put in some Yolks of Eggs, with Wine-Vinegar and Sugar beaten together; but if you will eat it cold, put in no Eggs, but only Vinegar and Sugar.

(Page 242) 2. To make a Rice-Pudding.
Take thin Cream, or good Milk, of what quantity you please, boyl it with a little Cinamon in it, and when it hath boyled a while, take out the Cinamon, and put in Rose-water, and Sugar enough to make it sweet and good; then having your Rice ready beaten, as fine as Flower, and siersed as some do it, strew it in, till it be of the thickness of a Hasty-pudding, then pour it into a Dish, and Serve it.

3. To make Cheese-Cakes, the best way.
Take two Gallons of New Milk, put into them two spoonfuls and a half of Runnet, heat the Milk little less than Blood-warm, cover it close with a Cloath, till you see the Cheese be gathered, then with a scumming-dish gently take out the whey, when you have dreyn’d the Curd as clean as you can, put it into a Siev, and let it drain very well there; then to two quarts of Curds, take a quart of thick Cream, a pound of Sweet Butter, twelve Eggs, a pound and half of Currans, a penny. (Page 243) worth of Cloves, Nutmeg and Mace beaten, half a pound of good Sugar, a quarter of a pint of Rose-water; mingle it well together, and put it into Puff-paste.

4. To make an Egg-Pye, or Mince-Pye of Eggs.
Take the Yolks of two dozen of Eggs hard boyled, shred them, take the same quantity of Beef-Suet, half a pound of Pippins, a pound of Currans well washt, and dry’d, half a pound of Sugar, a penny-worth of beaten Spice, a few Carraway-Seeds, a little Candyed Orange-peel shred, a little Verjuice and Rose-water; fill the Coffin, and bake it with gentle heat.

5. To Carbonado Mutton.
Broyl a Shoulder, or Breast of Mutton, then Scotch them with your Knife, and strew on minc’d Thyme and Salt, and a little Mutmeg; when they are broyled, Dish them up: The Sauce is Claret-wine boyled up with two Onions, a little Camphire and Capers, with a little Gravy, (Page 244) Garnish’d with Limons.

6. To stew a Pheasant, French Fashion.
Roast your Pheasant, till he be half Roasted, then boyl it in Mutton-Broath, and put into the Broath whole Pepper, whole Mace, and sliced Onions, and Vinegar, and make it sharp, and put in Pr•ans and Currans, and colour your Broath with bruised Pruans.

7. To make Bisket-bread.
Take half a peek of Flower fine, two Ounces of Anniseeds, two Ounces of Coriander-seed, the whites of six Eggs, a pint of Ale-Yeast, with as much warm-water, as will make it up into a Paste, so bake it in a long Roul; when it is two days Old, pare it, and slice it, then Sugar it, and dry it in an Oven, and so keep it all the Year,

8. To make a Dish of Marrow.
Take a piece of fine Paste, and roul it very thin; then take the Marrow all as whole out of the Bones as you can, and (Page 245) cleave it into four quarters; then take it and season it with a little Pepper, Salt, Sugar, and Dates small minced, then lay one piece in your Paste, and make it up like a Pescod; so make half a dozen of them, and fry them in Clarified Butter, scrape Sugar on, and serve them.

9. To make a Herring-pye.
Put great store of sliced Onions, with Currans and Raisins of the Sun, both above and under the Herrings, and store of Butter; put them into your Pye, and bake them.

10. To make Black-puddings.
Take a quart of Sheeps-blood, and a quart of Cream, ten Eggs, the yolks and the whites beaten together; stir all this Liquor very well, then thicken it with grated bread, and Oat-meal finely beaten, of each a like quantity, Beef-suet finely shred, and Marrow in little lumps, •••son it with a little Nutmeg, Cloves, and Mace mingled with Salt, a little sweet Marjoram, Thyme, and Penny-royal shred very well together, and mingle them (Page 246) with the other things, some put in a few Currans: Then fill them in cleansed Guts, and boyl them very carefully.

11. To make a good Spanish Olio.
Take a Rump of Beef, or some of a Brisket or Buttock, cut it to pieces; a Loyn of Mutton with the Fat taken off, and a fleshy piece of a Leg of Veal, or a Knuckle, a piece of inter-laided Bacon, three or four Onions, or some Garlick, and if you will, a Capon or two, or else three great Tame-Pigeons. First, put into the water the Beef and Bacon, after a while the Mutton, Veal, and Onions, but not the Capon or Pigeons, only so long till they are boyled enough; if you have Garavanza’s, put them in at the first, after they have been soaked with Ashes all night in heat, wash them well in warm water; or if you have Cabbage, Roots, Leeks, or whole Onions, put them in time enough to be sufficiently boyled. You may at first put in some Crusts of Bread, or Venison Pye-Crust; it must boyl in all five or six hours gently, like stewing; after it is well boyled, a quarter, or half an hour before you intend to take it, take out (Page 247) a porringer full of Broath, and put to it some Pepper, and five or six Cloves, and a Nutmeg, and some Saffron, and mingle them well in it, then put that into the Pot, and let it boyl, or stew with the rest a while, put in a bundle of sweet Herbs, salt must be put in when it is scumm’d.

12. To Stew Venison.
If you have much Venison, and do make many cold baked Meats, you may stew a Dish in hast thus: When it is sliced out of your Pye, Pot, or Pasty, put it in your stewing-Dish, and set it on a heap of coals, with a little Claret Wine, a sprigg or two of Rosemary, half a dozen Cloves, a little grated bread, Sugar, and Vinegar, so let it stew together a while, then grate on Nutmeg, and Dish it up.

13. To boyl a Leg of Veal and Bacon.
Lard your Leg of Veal with Bacon all over, with a little Limon-peel amongst it, then boyl it with a piece of Middle-Bacon; when your Bacon is boyled, cut it in slices, season it with Pepper and dryed Sage mixt (Page 248) together; Dish up your Veal with the Bacon round about it, send up with it saucers of green Sauce; strew over it Parsley and Barberries.

14. To make Furmety.
Take French-barley, and pick it, and wash it, lay it in steep one Night, then boyl it in two or three several waters, and so cover it as as you would do Wheat to make it swell; then take a quart of good Cream, and boyl it with a Race of Ginger cut in two pieces, one blade of Mace, and half a Nutmeg all in one piece; then put thereto so much of the Barley as will thicken it, and when it is almost boyled, stir in two or three Yolks of Eggs well beaten, and fo strained with a few beaten Almonds and Flower, or five spoonfuls of Rose-water; then take out the whole Spices, and season your Furmety with Salt, and sweeten it with Sugar, and serve it.

15. To make a Pig-pye.
Flea your Pigg, and cut it into pieces, and season it with Pepper, Salt, Nutmeg, and large Mace, lay into your Coffin good (Page 249) store of Raisins of the Sun, and Currans, and fill it up with sweet Butter, so close it, and serve it hot.

16. To make a Neats-Foot-Pye.
First boyl your Neats-Foot, and take out the Bones, then put in as much Beef-suet as in quantity thereto, and so mince them, then Season it with Cloves, Mace, Nutmeg, Sugar, and Salt, and put it into your Coffin with some Barberries, Currans, and Raisins of the Sun, then bake it, and always serve it hot.

17. To make an Orang ado-pye.
Make a handsom thin Coffin, with hot butter’d Paste, slice your Orangado, and put over the bottom of it; then take some Pippins, and cut every one into eight parts, and lay them in also upon the Orangado, then pour some Syrup of Orangado, and Sugar on the top, and so make it up, and bake it, and serve it up with Sugar scraped on it.

(Page 250) 18. To make a Pork-pye.
Boyl your Leg of Pork, season it with Nutmeg, Pepper, and Salt; and bake it five hours in a Round Pye.

19. To make a Fricasie of Veal.
Cut your Veal in thin slices, beat it well with a Rowling-pin; season it with Nutmegs, Limon, and Thyme, fry it slightly in the Pan, then beat two Eggs, and one spoonful of Verjuice; put it into the Pan, stir it together, fry it, and Dish it.

20. To make a Quince-Pye.
Take a Gallon of Flower, a pound and half of Butter, six Eggs, thirty Quinces, three pound of Sugar, half an Ounce of Cinamon, half an Ounce of Ginger, half an Ounce of Cloves, and Rose-water; make them into a Tart, and being baked, strew on double-refined Sugar.

(Page 151) 21. To make a Gooseberry-Fool.
Pick your Gooseberries, and put them into clean water, and boyl them till they be all as thick that you cannot discern what it is; to the quantity of a quart, take six Yolks of Eggs well beaten with Rose-water, before you put in your Eggs, season it well with Sugar, then strain your Eggs, and let them boyl a while; put it in a broad Dish, and let it stand till it is cold, and serve it,

22. To make a Tart of Green-Pease.
Boyl your Pease tender: and pour them out into a Cullender, season them with Saffron, Salt, sweet butter, and Sugar; then close it, and let it bake almost an hour, then draw it forth and Ice it, put in a little Verjuice, and shake it well, then scrape on Sugar, and serve it.

(Page 252) 23. To souce an Eel.
Souce an Eel with a handful of Salt, split it down the back, take out the Chine-bone, season the Eel with Nutmeg, Pepper, Salt, and sweet Herbs minc’d; then lay a pack thread at each end, and the middle roul up like a Collar of Brawn, then boyl it in water, Salt, and Vinegar, a blade or two of Mace, and half a slice of Limon, boyl it half an hour, keep it in the same Liquor two or three days, then cut it out in round pieces, and lay six or seven in a Dish with Parsley and Barberries; and serve it with Vinegar in Saucers.

24. To make a Bacon-Tart.
Take a quarter of a pound of the best Jordan-Almonds, and put them in a little warm water to blanch them, then beat them together in a Mortar with three or four spoonfuls of Rose-water, then sweeten them with fine Sugar; then take Bacon that is clear and white, and hold it upon the point of a Knife against the Fire, till it hath dropt a sufficient quantity, then stir it well together, and put it into the Paste, and bake it.

(Page 253) 25. To make an Umble-Pye.
Lay Beef-suet minc’d in the bottom of the Pye, or slices of Inter-larded Bacon, and cut the Umbles as big as small Dice, cut your Bacon in the same Form, and season it with Nutmeg, Pepper, and Salt, fill your Pyes with it, with slices of Bacon and Butter, close it up, and bake it; Liquor it with Claret, Butter, and stripped Thyme, and so serve it.

26. To keep Asparagus all the Year.
Par-boyl your Asparagus very little, and put them into Clarified Butter, cover them with it, and when the Butter is cold, cover them with Leather, and about a Moneth after refresh the Butter, melt it, and put it on them again; then set them under Ground, being covered with leather.

(Page 254) 27. To Roast a Hanch of Venison.
If your Venison be seasoned, your must water it, and stick it with short sprigs of Rosemary: Let your Sauce be Claret-Wine, a handful of grated Bread, Cinamon, Ginger, Sugar, a little Vinegar; boyl these up so thick, as it may only run like batter; it ought to be sharp and sweet: Dish up your Meat on your Sauce.

28. To Carbonado Hens.
Let your sauce be a little White-Wine and Gravy, half a dozen of the Yolks of hard Eggs minced, boyled up with an Onion, add to it a grated Nutmeg; thicken it up with the Yolk of an Egg or two, with a Ladle-full of drawn butter; Dish up your Hens, and pour over your sauce, strew on Yolks of Eggs minced, and garnish it with Limon.

(Page 255) 29. To fry Artichoaks.
When they are boyled, and sliced fitting for that purpose, you must have your Yolks of Eggs beaten with a grated Nutmeg or two; when your Pan is hot, you must dip them into the Yolks of Eggs, and charge your Pan; when they are fryed on both sides, pour on drawn butter: And if you will fry Spanish Potato’s, then the Sauce is, Butter, Vinegar, Sugar, and Rose-water; these for a need may serve for Second-Course Dishes.

30. To make a Hedge-hog-Pudding.
Put some Raisins of the Sun into a deep wooden Dish, and then take some grated Bread, and one pint of sweet Cream, three Yolks of Eggs, with two of the whites, and some Beef-suet, grated Nutmeg, and Salt; then sweeten it with Sugar, and temper all well together, and so lay it into the Dish upon the Raisins, then tye a Cloath about the Dish, and boyl it in Beef-broath, and when you take it up lay it in a pewter Dish, with the Raisins (Page 256) uppermost, and then stick blanched Almonds very thick into the Pudding, then melt some butter, and pour it upon the Pudding, then strew some Sugar about the Dish, and serve it.

31. To stew a Leg of Lamb.
Cut it into pieces, and put it into your stewing-pan, being first seasoned with Salt and Nutmeg, and as much butter as will stew it, with Raisins of the Sun, Currans, and Gooseberries; when it is stewed, make a Caudle with the Yolks of two or three Eggs, and some Wine-Vinegar and Sugar beaten together, and put it into your Meat, and stew all a little longer together; then Dish it, strew Sugar on the brims, and serve it hot.

32. To bake a Pickerel.
Boyl your Pickerel, and pull out the Ribs and Bones, then put it into your Paste, and season it with Pepper and salt, and put in some Butter, and Raisins of the Sun, and so bake it.

(Page 257) 33. To make a Haggess-Pudding.
Take a fat Haggess, par-boyl it well, take out the Kernels, shred it small, and temper it with a handful or two of grated Manchet; then take three or four Eggs well beaten, Rose-water, Sugar, Cloves, Nutmeg, Cinamon, and Mace finely beaten, Currans and Marrow good store; temper them all together with a quantity of Cream, being first moderately seasoned with salt.

34. To make a Dish of Meat with Herbs.
Take Sives, Parsley, Thyme, Marjoram, & Roast three or four Eggs hard, and a quantity of Mutton-suet, Beef, or Lamb, chop them fine all together, and season it with Cloves, Mace, Ginger, Sugar, and Cinamon, and a little Salt; then Fry them with a little sweet butter.

(Page 158) 35. To make Cream of Eggs.
Take one quart of Cream, and boyl it, then beat four whites of Eggs very well with two spoonfuls of Rose-water; when the Cream is boyled enough, take it off the Fire, and when it is cool, stir in the Eggs with a little salt; then garnish your Dish with fine Sugar scraped thereon, and serve it always cold, for a closing dish.

36. To make a fine pudding in a Dish.
Take a penny white loaf, and pare off all the Crust, and slice ir thin into a Dish, with a quart of Cream, and let it boyl over a Chasing-dish of Coals, till the bread be •lmost dry; then put in a piece of sweet butter, and take it off, and let it stand in the Dish till it be cold, then take the yolks of three Eggs, and the quantity of one with some Rose-water, and Sugar, and stirring them all together, put it into another Dish well butter’d, and bake it.

(Page 159) 37. To broyl Scollops.
First boyl the Scollops, then take them out of the shells, and wash them, then slice them, and season them with Nutmeg, Ginger, and Cinamon, and put them into the bottom of your shells again with a litle Butter, White-wine, Vinegar, and grated bread, let them be broyled on both sides; if they are sharp, they must have Sugar added to them, for the Fish is luscious, and sweet Naturally; therefore you may broyl them with Oyster-Liquor and Gravy, with dissolved Anchovies, minced Onions, and Thyme, with the juice of Limon in it.

38. To boyl Wild-Ducks.
First, half Roast them, then take them off, and put them in a shallow broad pan that will contain them, with a pint of Claret-Wine, and a pint of strong Broath, a dozen of Onions cut in halves, a Faggot or two of sweet Herbs, with a little whole Pepper, and some slices of Bacon; cover your Pan, and let them stove up, add gravy to part of the Liquor at least so much as (Page 260) will serve to Dish them: Garnish them with Bacon and Onions if you please.

39. To make a Venison-Pasty.
When you have powdered your Haunch of Venison, or the sides of it, by taking away all the bones and Sinews, and the skin, or fat, season it with Pepper and Salt only, beat it with your Rollingpin, and proportion it for the Pasty, by taking away from one part, and adding to another, your Paste being made with a peck of fine flower, and about three pound of butter, and twelve Eggs; work it up with cold water into as stiff a Paste as you can, drive it forth for your Pasty, let it be as thick as a Mans Thumb, roul it up upon a Rolling-pin, and put under it a couple of sheets of Cap-paper well flowered, then your white being already minced and beaten with water; proportion it upon the Pa•ty to the breadth and length of the Venison; then lay your Venison in the said white, wash it round with your Feather, and put on a border, season your Venison on the top, and turn over your other Leaf of Paste, so close up your Pasty; then drive out another border for Garnishing (Page 261) the sides up to the top of the Pasty, so close it together by the Rolling-pin, by Rolling it up and down by the sides and ends; and when you have flourish’d your Garnishing, and edg’d your Pasty, vent it at the top, set it in the Oven, and let it have four or five hours baking at the least, and then draw it.

40. To make a Damson-Tart.
Take Damsons, and seeth them in Wine, and strain them with a little Cream, then boyl your stuff over the fire, till it be thick, and put thereto Sugar, Cinamon, and Ginger, but set it not in the Oven after, but let your Paste be baked before.

41. To Roast a Rabbet with Oysters.
Wash your Rabbet, and dry it well, then take half a pint of Oysters, wash them, and wipe them clean one by one, and put them into the Rabbets belly, a couple of Onions shred, whole Pepper, large Mace, two or three sprigs of Thyme, sew up the belly; and for the sauce, as (Page 262) usual; the Liver and Parsley, and a hard Egg, shred them together, and beat some butter thick, put into the Dish, and serve it.

42. To stew Collops of Beef.
Take of the buttock of Beef thin slices, cross the grain of the Meat; then hack them, and fry them in sweet butter; and being fryed fine and brown, put them in a Pipkin with some strong broath, a little Claret-Wine, and some Nutmeg; stew it very tender, and half an hour before you Dish it, put to it some good Gravy, Elder-Vinegar, and a Clove or two; when you serve it, put some juice of Orange, and three or four slices on it, stew down the Gravy somewhat thick, and put unto it when you Dish it, some beaten butter.

43. To make a Beef-pasty like Red-Deer.
Take fresh Beef of the finest, without Sinews or Suet, and mince it as small as you can, and season it with Salt and Pepper, and put in two spoonfuls of Malmsey; (Page 263) then take Lard, and cut it into small pieces. and lay a layer of Lard, and a layer of Beef, and lay a shin of beef upon it like Venison, and so close it up.

44. To bake a Hare.
Take the best of the Hare, minced and seasoned with Pepper, Salt, and Mace; then make a proportion of the Head, or shoulders, as you make for an Hare-pafty, and lay in a layer of Flesh, and a layer of Lard, and butter aloft, and beneath, and make a Gallentine for it in a saucer.

45. To boyl a Salmon.
Take as much water as will cover it, then take Rosemary, Thyme, and Winter-Savoury, and Salt; boyl all these very well, and then put in some Wine-Vinegar, and when your Salmon is boyled, let him remain in the same water always, untill you have occasion to eat of it.

(Page 264) 46. To make an Oyster-pye.
First, dry your Oysters, and then put them into your Coffin with some Butter, and whole large Mace, and so bake it; then take off the Lid, and fill it up with more Butter, putting some of the Liquor of the Oysters also thereunto; then season it well with Sugar, and serve it hot to the Table at the First Course.

47. To Butter Eggs upon Toasts.
Take twenty Eggs, beat them in a Dish with some Salt, and put Butter to them, then have two large Rolls, or fine Manchets, cut them in Toasts, and Toast them against the Fire, with a pound of fine sweet Butter, being finely butter’d in a fair clean Dish; put the Eggs on the Toasts, and Garnish your Dish with Pepper and Salt, otherwise half-boyl them in the shells, then Butter them, and serve them on Toasts, or Toasts about them.

(Page 265) 48. To make a Fricacie of Chickens.
Scald three or four Chickens, and flea off the skin and Feathers together, put them in a little water; take half a pint of White-wine, and two or three whole Onions, some large Mace and Nutmeg tyed up in a Cloath, a bundle of sweet-Herbs, and a little Salt; and put them all in a Pipkin close covered; let them simper a quarter of an hour, then take six Yolks of Eggs, half a pound of sweet Butter, four Anchovies dissolved in a little Broath; shred your boyled Spice small, take a quarter of a pound of Capers, and shred them very small, put the Anchovies dissolved into the Eggs and Butter, and Capers, and so stir it all together over a Chafing-dish of Coals, till it begin to thicken, then take the Chicken out of the Broath, and put lear upon them; Serve them with Sippets, and Limon sliced.

(Page 266) 49. To make an Eel-pye, with Oysters.
Wash your Eels, and Gut them, and dry them well in a Cloath; to four good Eels allow a pint of Oysters well washed, season them with Pepper, Salt, and Nutmeg, and large Mace; put half a pound of Butter into the Pye, and half a Limon sliced, so bake it; when it is drawn, take the Yolks of two Eggs, a couple of Anchovies dissolved in a little White-Wine, with a quarter of a pound of fresh Butter, melt it, and mix all together, and make a lear of it, and put into the Pye.

50. To make Puff-Paste.
Break two Eggs in three pints of Flower, make it with cold water, then roul it out pretty thick, and square; then take so much Butter as Paste, and divide your Butter in five pieces, that you may lay it on at five several times; roul your Paste very broad, and break one part of the same Butter in little pieces all over your Paste, then throw a handful of Flower slightly on, then fold up your Paste, and beat it (Page 267) with a Rolling-pin, so roul it out again; thus do several times, and then make it up.

51. To make Barley-Broath.
Put your Barley into fair water, give it three qualms over the Fire, separate the Waters, and put it into a Cullender, boyl it in a •ourth water with a b•ade of Mace, and a Clove; and when it is boyled away, put in some Raisins and Currans, and when the Fruit is boyled enough, take it off, and season it with White-wine, Rose-water, Butter, and Sugar, and a couple of Yolks of Eggs beaten with it.

52. To bake a Pig.
Take a good quantity of Clay, and having moulded it, stick your Pig, and Blood him well, and when he is warm, put him in your prepared Coffin of Clay, thick every where, with his Hair, Skin and all (his Entrails drawn, and Belly sewed up again) then throw him into the Oven, or below the stock-hole under the Furnace, and there let him soak, turn him now and then when the Clay is hardened, (Page 268) for twelve hours, and he is then sufficiently baked; then take him, and break off the Clay, which easily parts, and he will have a fine crispy Coat, and all the juice of the Pigg in your Dish; remember but to put a few leaves of Sage, and a little salt in his Belly, and you need no other sauce.

53. A Grand Sallet.
Take a quarter of a pound of Raisins of the Sun, as many blanched Almonds, as many Capers, as many Olives, as much Samphire, as many pickled Cucumbers, a Limon shred, some pickled FrenchBeans, a wax Tree set in the middle of the Dish, pasted to the Dish; lay all their Quarters round the Dish, (you may also mince the Flesh of a Roasted Hen, with Sturgeon, and Shrimps) and Garnish the Dish with cut Beans, and Turneps, in several Figures.

54. To make a Sallet of a Cold Hen, or Pullet.
Take a Hen, and Roast it, let it be cold, Carve up the Leggs, take the Flesh and (Page 269) mince it small, shred a Limon, a little Parsley and Onions, an Apple, a little Pepper and Salt, with Oyl and Vinegar; Garnish the Dish with the Bones and Limon-peel, and so serve it.

55. To boyl a Capon, Pullet, or Chicken.
Boyl them in good Mutton-Broath, with Mace, a Faggot of sweet Herbs, Sage, Spinage, Marygold-leaves and Flowers, white or green Endive, Burrage, Bugloss, Parsley, and Sorrel; and serve it on Sippets.

56. To Stew Ducks, the French Fashion.
Take the Duck, and half-Roast it, put half a score Onions in the belly whole, some whole Pepper, a bundle of Thyme, and a little salt; when it is half-Roasted, take it up, and slash it into pieces, put it between two Dishes, and pierce the Gravy, mix some Claret-Wine with that Gravy, and a little sliced Nutmeg, a couple of Anchovies, wash them, and slit them, slice the Onions in the Ducks belly, cover (Page 270) the Dishes close, so let them stew while enough; take some butter, beat it thick, and shred a Limon in it, and serve it: Garnish your Dish with the Limon-peel, and your Onions.

57. To make a Florentine.
Take the Kidney of a Loyn of Veal, or the Wing of a Capon, or the Legg of a Rabbit; mince any of these small with the Kidney of a Loyn of Mutton, if it be not fat enough; then season it with Cloves, Mace, Nutmegs, and Sugar, Cream, Currans, Eggs, and Rose-water: mingle these four together, and put them into a Dish between two sheets of Paste, then close it, and cut the Paste round by the brim of the Dish; then cut it round about like Virginal-Keys, turn up one, and let the other lye; prick it, bake it, scrape on Sugar, and serve it.

58. To make Curd-Cakes.
Take a pint of Curd, four Eggs, take out two of the whites, put in some Sugar, Nutmeg, and a little Flower; stir together, and drop them in, fry them with a little Butter.

(Page 271) 59. To Roast a Leg of Mutton, the French way.
Take half a pound of Mutton, and a quarter of a pound of suet, season it with sweet Herbs, and a little Nutmeg, and two or three shallots; slice these very small, and stuff the Mutton round; then take some of the best Hackney Turneps, and boyl them in Beef-broath very tender, then squeeze the water from them a little, set them in a Dish under the Leg of Mutton, when it is half roasted, and so let the gravy drop into them; and when the Meat is Roasted, serve them in the Dish with it, with a little fresh butter and Vinegar: Garnish your Dish with sliced Onions and Parsley, and some of the Turneps slic’d.

60. To Stew a Carp.
Take a Living Carp, and knock him on the Head, open him in the Belly, take heed you break not the Gall, pour in a little Vinegar, and wash out all the blood, stir it about with your hand, and keep the blood safe; then put as much White-Wine into a pan or skillet, as will almost (Page 272) cover, and set it on the Fire; put to it an Onion cut in the middle, a Clove, or less of Garlick, a Race of Ginger shred, a Nutmeg quartered, a Faggot, or bundle of sweet Herbs, and three or four Anchovies; your Carp being cut out, and rubbed all over with salt, when the Wine (into which you may put in a little water) doth boyl, put the Carp in, and cover him close, and let him stew up about a quarter of an hour, then put in the Blood and Vinegar, with a little butter; so Dish up the Carp, and let the spawn, Milt, and Revet be laid upon it; the Liquor that boyled him, with the butter is the best sauce, and is to be eaten as broath: Garnish the Dish with Limons and grated bread.

61. To make Marrow-puddings.
Take a pound of the best Jordan-Almonds, blanch them, beat them fine in a stone, or wooden Mortar (not in brass) with a little Rose-water, take a pound of fine powder-sugar, a penny-loaf grated, Nutmeg grated, a pint of Cream, the Marrow of two Marrow-bones, two grains of Amber-griece; mingle them all together (Page 273) with a little salt, fill the skins, and boyl them gently, as before.

62. To make a Sack-posset.
Set a Gallon of Milk on the Fire, with whole Cinamon and large Mace; when it boyls, stir in a half, or whole pound of Naples-bisket grated very small, keeping it stirring till it boyls; then beat eight Eggs together, casting of the whites away; beat them well with a Ladle-full of Milk, then take the Milk off the Fire, and stir in the Eggs; then put it on again, but keep it stirring, for fear of Curdling; then make ready a pint of Sack, warming it upon the Coals, with a little Rose-water: season your Milk with Sugar, and pour it into the Sack in a large bason, and stir it apace; then throw on a good deal of beaten Cinamon, and so serve it up.

63. To Hash a Rabbit.
When your Rabbit is wash’d, you must take the Flesh from the bones, and mince it small; then put to it a little strong broath and Vinegar, an Onion or two, with a grated Nutmeg, and let it stew up (Page 274) together; then mince a handful of boyled Parsley green, with a Limon cut like Dice, and a few Barberries; put it into the Hash, and toast it all together; and when it is enough, put a Ladle• ful of sweet butter to it, and Dish it upon the Chines, and Garnish it with Limons.

64. To make a Fresh Cheese.
Take some New Milk. or Cream, and a Race of Cinamon, scald it; then take it off the Fire, sweeten it with fine Sugar, then take a spoonful of Runnet to two quarts of Milk, set it by, and keep it close covered, and so let it stand; when the Cheese comes, strew a little fine Sugar and grated Nutmeg, and serve it in with Sippets, Sops in Sack, or Muskadine.

65. To make an Artichoak-pye.
Take the bottoms of six Artichoaks, boyled very tender, put them in a Dish, and some Vinegar over them, season them with Ginger and Sugar, a little Mace whole, and put them in a Coffin of Paste; when you lay them in, lay some Marrow and Dates sliced, and a few Raisins of the (Page 275) Sun in the bottom, with good store of butter; when it is half baked, take a Gill of Sack, being boyled first with Sugar, and a peel of Orange: Put it into the Pye, and set it in the Oven again, till you Use it.

66. To make Marrow-pasties.
Shred the Marrow and Apples together, and put a little sugar to them; put them into puff-paste, and fry them in a pan with fresh butter, and serve them up to the Table, with a little white sugar strewed on it.

67. To make Green Sauce.
Take a good handful of Sorrel, beat it in a Mortar with Pippins pared, and quartered, with a little Vinegar and Sugar; put it into Saucers.

Or take Sorrel, beat it, and stamp it well in a Mortar, squeeze out the juice of it, and put thereto a little Vinegar, sugar, and two hard Eggs minced small, a little Nutmeg grated, and butter; set this upon the Coals, till it is hot, and pour it into the Dish on the sippets: This is sauce for Hen, and Veal, and Bacon.

(Page 276) 68. To pickle Oysters.
Take a quart of the largest great Oysters with the Liquor, wash them clean, and wipe them, add to them a pint of fair water, with half a pint of White-Wine-Vinegar, half an Ounce of whole Pepper, an handful of Salt, a quarter of an Ounce of large Mace, with the Liquor of the Oysters strained; put all together in a pipkin over a soft Fire, let them simper together a quarter of an hour; when the Oysters are enough, take them up, and put them into a little fair water and Vinegar, till they be cold, the pickle boyling a quarter of an hour after the Oysters are taken up; both being cold, put them up together: When you Use them, Garnish the Dish with Barberries, and Limons, and a little Mace and Pepper, and pour in some of the Pickle.

69. To make S••••• Cellops, of Ve••
Cut out your Fillet very broad slices, fat and lean, not to thick: Take eight Eggs, beat them very well with a (Page 277) little Salt, grate a whole Nutmeg, take a handful of Thyme, and strip it; then take a pound of Sausages, half a pint of stewing Oysters of the largest, wash and cleanse them from the gravel, then half-fry your Veal with sweet Butter, then put in your Sausages and Oysters; then take a quarter of a pound of Capers, shred them very small, with three Anchovies dissolved in White-wine and fair water, so put in your Eggs, shred Capers and Anchovies, Butter and Spice, and mingle them, and strew them in the pan upon the Veal and Oysters, serve it with Sippets, with a little fresh Butter and Vinegar, with Limons sliced, and Barberries, with a little Salt. You must have a care to keep the Meat stirring, lest the Eggs curdle with the heat of the Fire.

70. To make a rare White-Pot.
Take three pints of Cream, whole Cinamon, a little sliced Nutmeg; set on the Cream and Spice, and scald it, take a penny-loaf, and slice it very thin, take a couple of Marrow-bones, lay the Marrow sliced on the bottom of the Dish, upon the Marrow lay the Bread, then lay Raisins (Page 278) of the Sun over the Bread, and lay Marrow again, as before: To the three pints of scalded Cream add nine Yolks of Eggs well beaten with Rose-water; sweeten the Cream with white Sugar, and take out the whole Cinamon, and beat the Cream and Eggs well, fill up a broad shallow Bason, and bake it, when it is enough, scrape fine Sugar on it, and stick it with red and white Muscadoes, and so serve it.

71. To make a very fine Custard.
Take a quart of Cream, and boyl it with whole Spice; then beat the Yolks of ten Eggs, and five whites, mingle them with a little Cream, and when your Cream is almost cold, put your Eggs into it, and stir them very well, then sweeten it, and put out your Custard into a deep Dish, and bake it; then serve it in with French Comfits strewed on it.

72. To make minc’d Pyes of an Eel.
Take a fresh Eel, flea it, and cut off the Fish from the Bones, mince it small; (Page 279) then pare two or three Wardens, or Pears, mince of them as much as of the Eel, temper them together, and season them with Ginger, Pepper, Cloves, Mace, Salt, a little Sanders, some C•rrans, Raisins, Pruans, Dates, Verjuice, Butter, and Rose-water.

73. To bake Rabbits, to be eaten cold.
When your Rabbits are par-boyled, take out all the Bones you can well take out, and Lard them, then season them with Pepper, Salt, Cloves, Mace, and Nutmegs, with a good quantity of Savoury, and forc’d Meat; then put them into your prepared Coffin, put in Butter, and close your Pye, bake it, and when it is cold, fill it with Clarified Butter.

74. To bake a Ioll of Ling in a Pye.
Let your Ling be almost boyled, and then season it with Pepper only, (the skin being first taken off, strew the bottom of your prepared Coffin with an Onion or two minced small; close your Pye, and (Page 280) bake it; then take the Yolks and Whites of about a dozen Eggs, not boyled altogether hard; mince them small with your Knife, and put them into drawn Butter, toss them together; then draw your Pye, and pour in this Lear of Eggs all over, and shake it together, so put on your Lid, and Dish your Pye.

75. To Bake a Turkey.
Boyl and Lard your Turkey, when it is par-boyled, season it with Pepper, salt, and a little Cloves and Mace; then put him into your prepared Coffin, lay on Butter, and close it; put the Head on the top with your Garnish, then bake it, and fill it with Clarified Butter when it is cold.

76. To Roast Calves-Feet.
First, boyl them tender, and blanch them, and being cold, Lard them thick with small Lard, then spit them on a small spit, and Roast them; serve them with sauce made of Vinegar, Cinamon, Sugar, and Butter.

(Page 281) 77. To bake a Goose.
Break the bones of your Goose, and par-boyl him, then season him with Pepper and Salt, and a little Cloves and Mace; if pou please, you may bake a Rabbit or two with it, because your stubble-Geese are very Fat, and your Rabbits dry, you need not Lard either; bake it in good hot butter-paste.

78. To make Apple-pyes, to Fry.
Take about twelve Pippins, pare them, cut them, and almost cover them with water, and almost a pound of Sugar, let them boyl on a gentle Fire close covered, with a stick of Cinamon, minced Orange-peel, a little Dill seed beaten, and Rose-water, when this is cold and stiff, make them into little Pasties, with rich Paste, and so fry them.

(Page 282) 79. To make a Rare Dutch Pudding.
Take a pound and a half of Fresh Beef, all Lean, with a pound and a quarter of Beef-suet, both sliced very small; then take a stale half-penny loaf, and grate it, a handful of Sage, a little Winter-savoury, and a little Thyme; shred these very small, take four Eggs, half a pint of Cream, a few Cloves, Nutmegs, Mace, and Pepper finely beaten; mingle them all together very well with a little Salt, roul it all up together in a green Colwort-Leaf, and then tye it up hard in a Linnen Cloath: Garnish your Dish with grated bread, and serve it up with Mustard in Saucers.

80. To make Sausages.
Take Pork, more Lean than Fat, mince it exceeding small together; then take part of the Fleak of Pork, which is the Suet, in pieces, about the bigness of the top of your Finger, season each apart, with Sage minced, good store of Pepper and Salt, with some Cloves and Mace (Page 283) mixt in the seasoning each of them; then take small Sheeps-guts, and cleanse them, (some use Capons-guts) and fill them with your Funnel; always putting some of the fleak between the minced; if you have it ready, you may sprinkle a little Sack on the top of the Sausage-meat, and it will make it fill the better.

81. To stew Beef in Gobbets, the French Fashion.
Take a Flank of Beef, or any part but the Leg, cut it into slices, or Gobbets as big as Pullets-Eggs, with some Gobbets of Fat, and boyl it in a Pot or Pipkin with some fair Spring-water, scum it clean, and after it hath boyled an hour, put to it Carrots, Parsnips, Turnips, great Onions, some Salt, Cloves, Mace, and whole Pepper; cover it close, and stew it, till be very tender; and half an hour before its ready put into it some pick’d Thyme, Parsley, Winter-savoury, Sweet Marjoram, Sorrel, and Spinage (being a little bruised with the back of a Ladle) with some Claret-Wine: Then Dish it on fine Sippets, and serve it to the Table hot; Garnish it with Grapes, Barberries, (Page 284) or Gooseberries: Or else use Spices, the bottoms of boyled Artichoaks put into beaten Butter, and grated Nutmeg, garnished with Barberries.

82. To boyl a Capon, or Chicken with Sugar-pease.
When the Cods be but young, string them, and pick off the Husks; then take two or three handfuls, and put them into a Pipkin, with half a pound of sweet Butter, a quarter of a pint of fair water, gross Pepper, Salt, Mace, and some Sallet-Oyl; stew them till they be very tender, and strain to them three or four yolks of Eggs, with six spoonfuls of Sack.

83. To boyl Perches.
Let your Liquor boyl, and your pan be seasoned with a little White-wine, a couple of Onions cut in halves, a bunch of sweet Herbs, and a little white Pepper; boyl them up very quick, and flea them on both sides, and Dish them upon Sippets: Then take a little White-wine, Gravy, and Vinegar, with a grated Nutmeg, and almost boyl it over a Chafing-dish, (Page 285) then pour sweet Butter over it; Garnish it with Barberries, and sliced Limons.

84. To boyl Eels.
Cut the Eels, and stew them; when they are half done, beat a little Ale with Vinegar, and put into the Liquor, with some Parsley and sweet Herbs; Dish them, and serve them up in their broath with a little salt.

85. A Turkish Dish of Meat.
Take an inter-larded piece of Beef, cut into thin slices, and put it into a pot with a close cover, or stewing-pan; then put into it a good quantity of clean pick’d Rice, skin it very well, and put into it a quantity of whole Pepper, two or three whole Onions, and let it boyl very well, and take out the Onions, and Dish it on Sippets; the thicker it is, the better.

(Page 286) 86. To boyl a Chine of Beef powdered.
Take either a Chine, Rump, Surloin, Brisket, Rib, Flank, Buttock, or Fillet of Beef, and give them in Summer, a weeks powdering, in Winter a Fortnight, you may stuff them, or let them be plain; if you stuff them, do it with all manner of sweet Herbs, with Fat Beef minced, and some Nutmeg; serve them on Brewis, with Roots, or Cabbage boyled in Milk, with beaten Butter.

87. To make a Hash of a Capon or Pullet.
Take a Capon, or Partridge, or Hen, and Roast them, and being cold, mince the Brains and Wings very fine, and tear the Legs and Rumps whole, to be Carbonado•d; then put some strong Mutton-broath, or good Gravy, grated Nutmeg, a great Onion and salt; then stew them in a large Earthen Pipkin, or sauce-pan, stew the Rumps and Legs in the same strong Broath in another pipkin; then take some light French Bread chipt, and (Page 287) cover the bottom of the Dish, steep the bread in the same broath, or good Mutton Gravy, then pour the Hash on the steeped bread, lay the Legs, and the Rump on the Hash with some fryed Oysters, sliced Limon, and Limon-peel, the juice of an Orange, and Yolks of Eggs strained, and beaten butter; Garnish the Dish with carved Oranges, Limons, &c. Thus you may Hash any kind of Fowl.

88. To Dress a Cods-Head.
Cut off the Cods-Head beyond the Gills, that you may have part of the body with it, boyl it in water and salt, to which you may add half a pint of Vinegar, the Head must be little more than covered: Before you put it into the Cauldron, take a quart of the biggest, cleanest Oysters, and a bunch of sweet Herbs and Onions, and put them into the mouth of the Head, and with a pack-thread bind the Jaws fast, you must be sure to pick it, and wash it very clean: When it is boyled enough, take it up, and set it a drying over a Chafing-dish of Coals; then take the Oyster-Liquor, four Anchovies, and a sliced Onion; put to them a quarter (Page 288) of a pint of White-wine, and sweet butter, and melt them together, and pour it on the Cods-Head; stick all, or most of the Oysters upon the Head, or where they will enter, and Garnish it over with them; grate on a little Nutmeg, and send it smoaking up; garnish the brims of the Dish with Limon, and sliced Bay-leaves.

89. To boyl Widgeons, or Teal.
Par-boyl your Widgeons, or Teal, and then stick whole Cloves in their breasts, put into their bellies a little Winter-savory, or Parsley; boyl them in a Pipkin by themselves, thicken it with Toasts, season it with Verjuice, sugar, and a little Pepper; Garnish your Dish with Barberries, and Pruans, and so serve them.

90. To make a Veal-pye.
When your Paste is raised, then cut your Leg of Veal into pieces, and season it with Pepper, Nutmeg, and salt, with some whole large Mace, and so lay it into your prepared Coffin, with good store of Raisins of the sun, and Currans, and fill (Page 289) it up with sweet Butter; then close it, and set it in the Oven, and when bak’d, serve it hot.

91. To make fry’d Puddings.
Take grated bread, Currans, Cloves, and Mace, with Beef-suet, and Sugar, and one Yolk of an Egg beaten; mix all well together, and make them into flat bowls, then fry them in Beef-suet, and garnish your Dish with Sugar; serve them always at the First Course.

92. To bake a Breast of Veal.
First, par-boyl it, and take out the long bones, and so lay it in a Dish in Vinegar two or three hours; then take it out, and season it with Pepper and Salt, and so lay it into a thin fine Paste, with good store of fine sweet Herbs, finely chopt, and good store of Butter, or Marrow; then bake it, then put in some juice of Oranges, and Sugar, and serve it hot.

(Page 290) 93. To make a Paste for all manner of Tarts.
Take very sweet butter, and put into fair water, and make it boyl on the Fire; then take the finest Flower you can get, and mix them well together, till it come to a Paste, and so raise it; but if you doubt that it will not be stiff enough, then you may mix some Yolks of Eggs with it, as you temper all your stuff together.

94. To make a baked Pudding.
Grate a penny-loaf, and put thereto more suet than bread minc’d small, with some Nutmeg and Sugar, and two Yolks of Eggs, tempering it only with Rose-water: Then butter a little Pewter Dish in the bottom, and put your stuff after it is well tempered, thereinto, then bake it; when ’tis bak’d, stir it up from the bottom of the Dish, and so turn the under-side uppermost, then strew some Sugar upon it, and upon the brims of the Dish, and serve it first to the Table.

(Page 291) 95. To boyl Sparrows, Larks, or other small Birds.
Take a Ladle-ful of strong Mutton-broath, a little whole Mace, and a handful of Parsley; put in a little Winter-Savoury, season it with Verjuice, Sugar, and a little Pepper; thicken it with a spoonful of Cream, and the Yolk of an Egg.

96. To boyl a Capon with Asparagus.
Boyl your Capon, or Chicken in fair water, and some salt, then put in their bellies a little Mace, chopped Parsley, and sweet Butter; being boyled, serve them on Sippets, and put a little of the Broath on them: Then have a bundle or two of Asparagus boyled, put in beaten butter, and serve it on your Capon, or Chicken.

(Page 292) 97. To boyl a Chicken, or Capon in white broath.
First, boyl the Capon in water and salt, then three pints of strong Broath, and a quart of White-wine, and stew it in a Pipkin with a quarter of a pound of Dates, half a pound of fine Sugar, four or five blades of large Mace, the Marrow of three Marrow-bones, a handful of white Endive; stew these in a Pipkin very leisurely, that it may but only simper, then being finely stewed, and the broath well tasted, strain the Yolks of ten Eggs with some of the broath, before you Dish up the Capons, or Chickens, put the Eggs into the broath, and keep it stirring, that it may not Curdle, give it a walm, and set it from the Fire; the Fowls being Dish’d up, put on the Broath, and Garnish the Meat with Dates, Marrow, large Mace, Endive, Preserved Barberries, Oranges, boyled Skirrets, Pomgranats, and Kernels. Make a Lear of Almond-Paste, and Grape-Verjuice.

(Page 293) 98. To boyl a Capon with Sage and Parsley.
First, boyl it in water and salt, then boyl some Parsley, Sage, two or three Eggs hard, and chop them; then have a few thin slices of fine Manchet, and stew all together, but break not the slices of bread; stew them with some of the broath wherein the Capon boyls, some large Mace, Butter, a little White-wine, or Vinegar, with a few Barberries, or Grapes; Dish up the Chickens on the sauce, and run them over with sweet Butter and Limon cut like Dice, the peel being cut like small Lard, and boyl a little peel with the Chickens.

99. To Fry Rabbets with sweet Sauce.
Cut your Rabbet in pieces, wash it, and dry it well in a Cloath, take some fresh Butter, and fry the Rabbet in it; when your Rabbet is little more than half Fryed, take some slices shred very small, a quarter of a pint of Cream, the Yolks of a couple of Eggs, some grated Nutmeg and (Page 294) salt; when the Rabbet is enough, put them into the Pan, and stir them all together; take a little Vinegar, fresh Butter, and Sugar, melt it together, and so serve it with Sippets, the Dish Garnished with Flowers, &c.

100. To make a French pottage, called Skink.
Take a leg of Beef, and chop it into three pieces, then boyl it in a Pot with three Pottles of Spring-water, a few Cloves, Mace, and whole Pepper; after the Pot is scumm’d put in a bundle of sweet Marjoram, Rosemary, Thyme, Winter-savoury, Sage, and Parsley, bound up hard, some salt, and two or three great Onions whole, then about an hour before Dinner put in three Marrow-bones, and thicken it with some strained Oatmeal, or Manchet sliced and steeped with some Gravy, strong Broath, or some of the ••tage, then a little before you Dish up the •••nk, put into it a little fine powder of saffron, and give it a walm or two; Dish it on large slices of French Bread, and Dish the Marrow-bones on them in a fine clean large Dish; then have two or three (Page 295) Manchets cut into Toasts, and being finely Toasted; lay on the Knuckle of Beef in the middle of the Dish, the Marrow-bones round about it, and the Toasts round about the Dish brim: serve it hot.

101. To make Gooseberry-Cream.
First boyl, or you may preserve your Gooseberries; then having a clear Cream boyled up, and seasoned with Old Cinamon, Nutmeg, Mace, Sugar, Rose-water, and Eggs; Dish it up, and when it is cold, take up the Gooseberries with a pin, and stick them on in rounds as thick as they can lye upon the said Cream, Garnishing your Dish with them, and strew them over with the finest sugar, and serve them up.

102. To make a Quaking-pudding.
Take a Quart of sweet Cream, and near half a pound of Almonds blanched, and finely beaten; then strain them; and boyl it with large Mace, and season it with Rose-water and Sugar; then take ten Eggs, and five of their whites well beaten with small Cinamon, and two or three spoonfuls (Page 296) of Flower; mix all well together, and make it of the thickness of Batter, then wet a Cloath, and rub it with Flower, tying your Pudding round therein, and boyl it in Beef-broath two hours; take it up, and put a little White-wine, Sugar, and sliced Nutmeg into a Pewter Dish, and put your pudding into it; then scrape some sugar on the brims, and serve it.

103. To make clouted Cream.
Take New Milk, and set it on the Fire from Morning till Evening, but let it not boyl: And this is called, my Lady Youngs Clouted Cream.

104. To Souce a young pig.
Scald a Young Pig, boyl it in fair water, and White-wine, put thereto some Bay-leaves, whole Ginger, and Nutmegs quartered, and a few whole Cloves, boyl it throughly, and let it lye in the same Broath in an Earthen pot.

(Page 297) 105. To make Polonian Sausages.
Take the Fillets of a Hog, chop them very small with a handful of Red Sage, season it hot with Ginger and Pepper; then put it into a great Sheeps-gut, let it lye three Nights in Brine, then boyl it, and hang it up in a Chimney where Fire is usually kept: These Sausages will keep a whole Year, and are good for Sallets, or to garnish boyled Meats, or to relish a Glass of Wine.

106. To keep Salmon fresh a whole Moneth.
First, boyl your Salmon as usually, then put it into an Earthen Pot, and cover it in good white Vinegar, putting thereto a branch of Rosemary, and keep it very close covered; and so you may keep it, that it will retain its perfect taste and delicacy for a Moneth, or more.

(Page 298) 107. To make tender and delicate Brawn.
Put a Collar of Brawn in a Kettle of water, and set it into an Oven, as for Houshold-bread, cover it close, and let it stand as long as you would do bread, and it will be very excellent Brawn.

108. To keep powdered Beef, after it is boyled, sweet five or six weeks.
When your Beef hath been powdered about a fortnight, then boyl it well, and dry it with a Cloath, and wrap it in dry Cloaths, and put it into some Pot or Vessel, and keep it close from the Air, and it will keep sound two or three Moneths.

109. To Dress Neats-Tongues and Vdders.
When they are boyled enough in Beef-broath, and scumm’d, you must have your Turneps ready boyled, cut in pieces, and soak’d in butter, or else Colliflowers and Carrots, or all of them; then put the (Page 299) Turneps all over the bottom of a large Dish, then slice out the Tongues, and lay the sides one against another, slice the Udders, and lay them between, opposite to one another; Garnish the Colliflowers all over them, and the Carrots up and down between the Colliflowers, with Barberries and Parsley on the brim of the Dish.

110. To make Pannado.
Take a quart of Running-water, and put it on the Fire in a Skillet, then cut a light Roul of bread in slices, about the bigness of a groat, and as thin as Wafers, lay it on a Dish on a few Coals, then put it into the water, with two handful of Currans pick’d, and wash’d, a little large Mace, when it is enough, season it with Sugar and Rose-water.

111. To make Liver-Puddings.
Take the Guts of a Young Hog, wash them very clean, and lay them two or three days in water, take the Liver of the same Hog, and boyl it, till it will grate, then grate it very small and fine, take to the weight of the Liver almost the weight (Page 300) of Beef-suet, season it with salt, Cloves, Mace, and Nutmeg finely beaten, a penny-loaf grated, a pound of the best white Sugar, two pound of good Currans, a pint of good Cream, a quarter of a pint of Rose-water, three Eggs; mix all together to such a thickness, that you may fill the Guts, then prick them, and put them into boyling water, and keep an even Fire for half a quarter of an hour; then take them up, and lay them upon straw; you must have a care not to tye them too hard, nor too slack, lest they break in boyling.

112. To make a rare Citron-Pudding.
Take a penny-loaf, and grate it, a pint and half of Cream, half a dozen of Eggs, one Nutmeg sliced, a little salt, an Ounce of Candyed Citron sliced small, a little Candyed Orange-peel sliced, three Ounces of Sugar; put these into a wooden Dish well Flowred, and covered with a Cloath, and when the water boyleth put it in, boyl it well, and serve it up with Rose-water and Sugar, and stick it with Wafers, or blanched Almonds.

(Page 301) 113. To bake a Gammon of Bacon.
Water it fresh enough, and seeth it as tender as you may to handle it, then pull off the skin, and stuff it with Parsley, Penny-royal, Thyme, Marjoram, Marigolds, Camomile, and Sage, chop them small, and season them with Salt and Pepper, Cloves, small Ra•sins, Yolks of Eggs hard Roasted; then stuff your Bacon, and cut off the Lean of the Bacon, and mince it small, and take a handful of your stuffing, and mingle it with three or four Yolks of raw Eggs, and then put it upon the Gammon, then close on the skin again, and close it in Paste.

114. To boyl Woodcocks, or Snites.
Boyl them either in strong Broath, or in water and Salt, and being boyled, take out the Guts, and chop them small with the Liver, put to it some Crumbs of grated White-bread, a little Cock-broath, and some large Mace; stew them together with some Gravy, then dissolve the Yolks of two Eggs in some Wine-Vinegar, and a little grated Nutmeg; and (Page 302) when you are ready to Dish it, put in the Eggs, and stir it among the Sauce with a little Butter; Dish them on Sippets, and run the Sauce over them with some beaten Butter and Capers, a Limon minced small, Barberries, or whole pickled Grapes.

115. To make a made Dish of Apples.
Put on your Skillet of water with some Currans a boyling, then pare about a dozen of Pippins, and cut them from the Core into the said water; when they are boyled tender pour them into a Cullender, when the water is drained from them, put them into a Dish, and season them, (but stay till they are cold, lest it melt your Sugar) with Sugar, Rose-water, Cinamon, and Carraway-seeds, then roul out two sheets of Paste, put one into the Dish bottom, and all over the brims, then lay the Apples in the bottom round and high, wet it round, and cover it with the other sheet, close it, and carve it about the brims of the Dish as you please, prick it, and bake it, scrape Sugar upon it, and serve it up.

(Page 303) 116. To make a Fool.
Set two quarts of Cream over the Fire, let it boyl, then take the Yolks of twelve Eggs, and beat them very well, with three or four spoonfuls of cold Cream, and then strain the Eggs in the Skillet of hot Cream, stirring it all the time to keep it from burning, then set it on the Fire, and let it boyl a little while, but keep it still stirring, for fear of burning, then take it off, and let it stand and cool, then take two or three spoonfuls of Sack, and put it in the Dish, with four or five Sippets, set the Dish and Sippets a drying, and when they be dry that they hang to the Dish, sweeten the Cream, and pour it into the Dish softly, because the Sippets shall not rise up; this will make three Dishes: When it is cold it is fit to be eaten.

117. To boyl Flounders, or Iacks, the best way.
Take a pint of White-wine, the Tops of Young Thyme and Rosemary, a little whole Mace, a little whole Pepper, seasoned (Page 304) with Verjuice, salt, and a piece of sweet Butter, and so serve it; you may do Fish in the same Liquor three or four times.

118. To boyl a Haunch of Venison.
First, stuff your Venison with a handful of sweet Herbs, and Parsley minced, with a little Beef-suet, and Yolks of Eggs boyled hard; season your stuffing with Pepper, Nutmeg, Ginger, and Salt; put your Haunch of Venison a boyling, being powdered before; then boyl up three or four Colliflowers in strong Broath, and a little Milk: When they are boyled, put them forth into a Pipkin, add to them drawn Butter, and keep them warm by the Fire; then boyl up two or three handfuls of Spinage in the same Liquor, when it is boyled up, pour out part of the broath, and put in a little Vinegar, and a Ladleful of sweet butter, and a grated Nutmeg; your Dish being ready with Sippets in the bottom, put on the Spinage round toward your Dish side; then take up the Venison, being boyled, and put it into the middle of your Dish, and put in your Colliflowers (Page 305) all over it, pour on your sweet butter over your Colliflowers, and Garnish it with Barberries, and the brims of the Dish with green Parsley minced; Cabbage is as good, done in the same manner as Colliflowers.

119. To make an Eel-Pye.
Wash, flea, and cut your Eeels in pieces, put to them a handful of sweet Herbs, Parsley minced with an Onion, season them with Pepper, Salt, Cloves, Mace, and Nutmeg, and having your Coffin made of good Paste, put them in, and strew over them two handfuls of Currans, and a Limon cut in slices, then put on butter and close the Pye; when it is baked, put in at the Funnel a little sweet butter, White-wine, and Vinegar, beaten up with a couple of Yolks of Eggs.

120. To bake steaks, the French way.
Season the Steaks with Pepper, Nutmeg, and Salt lightly, and set them by; then take a piece of the leanest of the Leg of Mutton, and mince it small with some Beef-Suet, (Page 306) and a few sweet Herbs, as Tops of Thyme, and Penny-royal, grated bread, Yolks of Eggs, sweet Cream, Raisins of the Sun, &c. work all these together, and work it into little Balls, or Puddings, put them into a deep round Pye on the steaks; then put to them some Butter, and sprinkle it with Verjuice, close it up, and bake it, when it is enough cut it up, and Liquor it with a juice of two or three Oranges or Limons.

121. To make a Warden, or Pear-Pye.
Bake your Wardens, or Pears in an Oven, with a little water, and good quantity of Sugar, let your Pot be covered with a piece of dough; let them not be fully baked by a quarter of an hour; when they are cold, make a high Coffin, and put them in whole, adding to them some Cloves, whole Cinamon, Sugar, with some of the Liquor in the Pot, so bake it.

(Page 307) 122. To stew a Trout.
Take a large Trout fair trim’d, and wash it, put it into a deep pewter Dish; then take half a pint of sweet Wine, with a lump of butter; and a little whole Mace, Parsley, Savoury, and Thyme; mince them all small, and put them into the belly of the Trout, and so let it stew a quarter of an hour; then mince the Yolk of an hard Egg, and strew it on the Trout, lay the Herbs about it, scrape on Sugar, and serve it up.

123. To make sauce for Pigeons.
Melt some Vinegar and Butter together, and Roast some Parsley in the Belly of the Fowl; or else Vine-leaves, and mix it well together, and pour it on.

124. A General sauce for Wild-Fowl.
The most General sauce for Wild Fowl Roasted; as Ducks, Mallard, Widgeon, Teal, Snipe, Shel-drake, Plovers, Puets, and the like, is only Mustard and Vinegar, or Mustard and Verjuice mixed (Page 308) together; or else an Onion, Water, and Pepper.

125. To Roast a Cows Vdder.
Boyl your Udder very well, then stick it thick all over with Cloves, and when it is cold spit it, and lay it on the Fire, and baste it very well with sweet butter, and when it is sufficiently Roasted and brown, draw it from the Fire, and put some Vinegar and Butter on a Chafing-dish of Coals, and crumb in some white-bread, and boyl it till it be thick, then put to it good store of Sugar and Cinamon, and putting it into a clean Dish, lay the Cows Udder therein, and trim the sides of the Dish with sugar, and so serve it.

126. To make a Spinage-Tart.
Take of good Spinage, and boyl it in White-wine, till it be very soft as Pap; then take it, and strain it well into a Pewter Dish, not leaving any unstrain’d: Put to it Rose-water, good store of Sugar, Cinamon, & Rose-water, and boyl it till it be as thick as Marmalade, then let it cool, and afterward fill your Coffin, and adorn it, and serve it; it will be of a green colour.

(Page 309) 127. To make a Tart of Rice.
Pick your Rice very clean, and boyl it in sweet Cream till it be very soft, then let it stand and cool; put to it good store of Cinamon and Sugar, and the Yolks of a couple of Eggs, and some Currans; stir and beat all well together: then having made a Coffin as for other Tarts, put your Rice therein, and spread it all over the Coffin, and break many small bits of sweet butter upon it all over, and scrape some Sugar over it, then cover the Tart and bake it, and serve it as other Tarts.

128. To make a Codling-Tart.
Take Green Apples from the Tree, and coddle them in scalding-water without breaking, then peel the thin skin from them, and so divide them into halves, and cut out the cores, and so lay them into the Coffin, and do as in a Pippin-Tart, and before you cover it when the Sugar is cast in, sprinkle good store of Rose-water on it, then close it, and do as in the Pippin-Tart.

(Page 310) 129. To make a Pippin-Tart.
Take of the fairest Pippins, and pare them, and then divide them just in halves, and take out the cores clean; then roul the Coffin flat, and raise off a small verge, of an Inch or more high; lay the Pippins with the hollow side down-ward, close one to another, then put in a few Cloves, a stick of Cinamon broken, and a little piece of Butter; cover all clean over with Sugar, and so cover the Coffin, and bake it as other Tarts; when it is bak’d boyl some Butter and Rose-water together, and annoint the Lid all over with it, then scrape, or strew on it good store of Sugar, and so set it in the Oven again, and then serve it up.

130. To make a Cherry-Tart.
Take the fairest Cherries you can get, and pick them clean from Leaves and stalks, then spread out your Coffin, as for your Pippin-Tart, and cover the bottom with Sugar, then cover the Sugar all over with Cherries, then cover these Cherries with Sugar, some sticks of Cinamon, (Page 311) and a few Cloves; then lay in more Cherries, Sugar, Cinamon, and Cloves, till the Coffin be filled up, then cover it, and bake it in all points as the Codling, and Pippin Tarts, and so serve it. In the same manner you may make Tarts of Gooseberries, Strawberries, Rasberries, Bilberries, or any other Berry whatsoever.

131. To make a Minc’d-Pye.
Take a Leg of Mutton, or a Neats-Tongue, and par-boyl it well, the Mutton being cut from the Bone, then put to it three pound of the best Mutton-suet shred very small; then spread it abroad, and season it with salt, Cloves, and Mace; then put in good store of Currans, great Raisins, and Pruans, clean washed, and pick’d, a few Dates sliced, and some Orange-peels sliced; then being all well mixt together, put it into a Coffin, or many Coffins, and so bake them, and when they are served up open the Lids, and strew store of Sugar on the Top of the Meat, and upon the Lid.

(Page 312) 132. To make a Calves-Foot-Pye.
Boyl your Calves-Feet very well, and then pick all the Meat from the Bones, when it is cold, shred it as small as you can, and season it with Cloves and Mace, and put in good store of Currans, Raisins, and Pruans; then put it into the Coffin with good store of sweet Butter, then break in whole sticks of Cinamon, and a Nutmeg sliced, and season it with Salt then close up the Coffin, and only leave a vent-hole, put in some Liquor made of Verjuice, Sugar, Cinamon, and Butter boyled together, and so serve it.

133. To make a Tansey.
Take a Certain Number of Eggs, according to the bigness of your Frying-pan, and break them into a Dish, taking away the white of every third Egg, then with a spoon take away the little white Chicken-knots, that stick upon the Yolks, then with a little Cream beat them very well together; then take of green Wheat-blades, Violet-leaves, Strawberry-leaves, (Page 313) Spinage, and Succory, of each a like quantity, and a few Walnut-Tree-buds; chop and beat all these very well, and then strain out the juice; mix it then with a little more Cream, put to it the Eggs, and stir all well together; then put in a few crumbs of fine grated bread, Cinamon, Nutmeg, and Salt; then put some sweet butter into a Frying-pan, and as soon as it is melted, put in the Tansey, and Fry it brown without burning, and with a Dish turn it in the Pan as Occasion shall serve, strew good store of Sugar on it, and serve it up.

134. To Stew a Pike.
After your Pike is Drest and opened in the Back, and laid flat, as if it were to Fry, then lay it in a large Dish, put to it White-wine to cover it; set it on the Coals, and let it boyl gently, if scum arise, take it off, then put to it Currans, Sugar, Cinamon, Barberries, as many Pruans as will Garnish the Dish, then cover it close with another Dish, and let it stew till the Fruit be soft, and the Pike enough, then put to it a good piece of sweet Butter; with your Scummer take (Page 314) up the Fish, and lay it in a Dish with Sippets; then take a couple of Yolks only, of Eggs, and beat them together well with a spoonful of Cream, and as soon as the Pike is taken out, put it into the broath, and stir it exceedingly to keep it from curdling, then pour the broath upon the Pike, and trim the sides of the Dish with Sugar, Pruans, and Barberries, with slices of Oranges and Limons, and so serve it up.

135. To Roast Venison.
If you will Roast any Venison, after you have wash’d it, and cleansed all the Blood from it, you must stick it with Cloves all over on the out-side, and if it be lean, lard it either with Mutton, or Pork-lard, but Mutton is best; then Spit it, and Roast it by a soaking Fire, then take Vinegar, Crumbs of Bread, and some of the Gravy that comes from the Venison, and boyl them well in a Dish, then season it with Sugar, Cinamon, Ginger, and Salt, and serve the Venison upon the Sauce when it is Roasted enough.

(Page 315) 136. To Roast a piece of Fresh Sturgeon.
Stop your Sturgeon with Cloves, then Spit it, and let it Roast very leisurely, basting it continually, which will take away the hardness; when it is enough, serve it upon Venison-sauce, with Salt only thrown upon it.

137. To boyl a Gurnet, or Roch.
First, draw your Fish, and then either split it, or Joynt it open in the Back, and Truss it round; then wash it clean, and boyl it in water and Salt, with a bunch of sweet Herbs; then take it up into a large Dish, and pour into it Verjuice, Nutmeg, Butter, and Pepper; after it hath stewed a little, thicken it with the Yolks of Eggs; then remove it hot into another Dish, and Garnish it with slices of Oranges and Limons, Barberries, Pruans, and Sugar, and so serve it up,

(Page 316) 138. To make a Carp-Pye.
After you have drawn, wash’d and scalded a fair large Carp, season it with Pepper, Salt, and Nutmeg, and then put it into a Coffin, with good store of sweet Butter, and then cast on Raisins of the Sun, the juice of Limons, and some slices of Orange-peels, and then sprinkling on a little Vinegar, close it up, and bake it.

139. To make a Chicken-Pye.
After you have Trust your Chickens, then break their Legs and Breast-bones, and raise your Crust of the best Paste, lay them in a Coffin close together, with their Bodies full of Butter, then lay upon them, and underneath them, Currans, great Reasons, Pruans, Cinamon, Sugar, whole Mace and Sugar, whole Mace and Salt; then cover all with good store of Butter, and so bake it; then pour into it White-wine, Rose-water, Sugar, Cinamon, and Vinegar mixt together, with the Yolks of two or three Eggs beaten amongst it, and so serve it.

(Page 317) 140. To make Almond-Cream.
Take blanched Almonds beaten in a Mortar very small, putting in now and then one spoonful of Cream to keep them from Oyling; then boyl as much Cream as you please with your beaten Almonds, together with a blade of Mace, and season it with Sugar; then strain it, and stir it, till it be almost cold, and then let it stand till you serve it, and then Garnish your Dish with fine Sugar scraped thereon.

141. To make an Almond-pudding.
Take two pound of blanched Almonds, and beat them small, put thereto some Rose-water and Amber-greece often thereinto as you beat them; then season them with Nutmeg and Sugar, and mix them with grated bread, Beef-suet, and two Eggs, and so put it into a Dish, tying a Cloath round about, and so boyl it.

(Page 318) 142. To make Water-gruel.
Take a Pottle of Water, a handful of great Oatmeal, pickt and beat in a Mortar, put it in boyling; when it is half enough, put to it two handfuls of Currans washed, a Faggot or two of sweet Herbs, four or five blades of large Mace, and a little sliced Nutmeg, let a Grain of Musk be infused a while in it; when it is enough, season it with Sugar and Rose-water, and put to it a little drawn Butter.

143. To Stew Sausages.
Boyl them a little in fair water and Salt, and for sa•c•, boyl some Currans alone; when they be almost tender, pour out the water from them, and put to them a little White-wine, Butter, and Sugar, and so serve it.

144. To make a Rare Fricacie.
Take Young Rabbits, Young Chickens, or a Rack of Lamb, being cut one Rib from another, and par-boyl either of (Page 319) these well in a Frying-pan with a little water and salt, then pour the water and salt from it, and Fry it with sweet Butter, and make sauce with three Yolks of Eggs beaten well, with six spoonfuls of Verjuice, and a little shred Parsley, with some sliced Nutmeg, and scalded Gooseberries; when it is fryed, pour in the sauce all over the Meat, and so let it thicken a little in the pan; then lay it in a Dish with the sauce, and serve it.

145. To make an Oatmeal-pudding.
Take a pint of Milk, and put to it a pint of large, or midling Oatmeal, let it stand on the Fire till it be scalding hot, then let it stand by, and soak about half an hour, then pick a few sweet Herbs, and shred them, and put in half a pound of Currans, and half a pound of Suet, and about two spoonfuls of Sugar, and three or four Eggs; these put into a bag, and boyled, do make a very good Pudding.

(Page 320) 146. To make an Almond-Tart.
Raise an Excellent good Paste with six Corners, an Inch deep; then take some blanched Almonds very finely beaten with Rose-water, take a pound of Sugar to a pound of Almonds, some grated Nutmeg, a little Cream, with strain’d Spinage, as much as will colour the Almonds green, so bake it with a gentle heat in an Oven, not shutting the Door; draw it, and stick it with Candyed Orange, Citron, and put in red and white Muskadine.

147. To boyl Pigeons with Rice.
Boyl your Pigeons in Mutton-broath, putting sweet-Herbs in their bellies; then take a little Rice, and boyl it in Cream with a little whole Mace, season it with Sugar, lay it thick on their breasts, wringing also the juice of a Limon upon them, and so serve them.

(Page 321) 148. To Barrel up Oysters.
Open your Oysters, take the Liquor from them, and mix it with a reasonable quantity of the best White-wine-Vinegar, with a little Salt and Pepper; then put the Oysters into a small Barrel, and fill them up with this Pickle, and this will keep them six Moneths sweet and good, and with their Natural taste.

149. To make a Cowslip-Tart.
Take the blossoms of a Gallon of Cowslips, mince them exceeding small, and beat them in a Mortar, put to them a handful or two of grated Naple-Bisket, and about a pint and a half of Cream; boyl them a little on the Fire, then take them off, and beat in eight Eggs with a little Cream; if it do not thicken, put it on the Fire till it doth, gently, but take heed it Curdles not; season it with Sugar, Rose-water, and a little Salt: Bake it in a Dish, or little open Tarts; it is best to let your Cream be cold before you stir in the Eggs.

(Page 322) 150. To bake a Calves-Head, to be eaten cold.
You must half-boyl a fair Calves-head, then take out all the Bones on both sides, and season it with the afore-said seasoning, and lard it with Bacon, and a little Limonpeel; then having a Coffin large enough, not very high, nor very thick, but make it four-square, lay on some sheets of Lard on the top, and butter; when it is bak’d, and cold, fill it with Clarified Butter.

151. To make Pear-Puddings.
Take a cold Capon, or half roasted, which is much better; then take suet shred very small, the Meat and Suet together, with half as much grated bread, two spoonfuls of Flower, Nutmegs, Cloves, and Mace; Sugar as much as you please, half a pound of Currans, the Yolks of two Eggs, and the white of one, and as much Cream as will make it up into a stiff Paste: Then make it up in Fashion of a Pear, a stick of Cinamon for the stalk, and the Head of a Clove.

(Page 323) 152. To make a Hotch-pot.
Take a piece of Brisket Beef, a piece of Mutton, a Knuck•e of Veal, a good Cullender of Pot-herbs, half minced Carrots, Onions, and Cabbage a little broken; boyl all these together untill they be very thick.

153. To make a Tart of Medlars.
Take Medlars that are rotten, then scrape them, and set them upon a Chafing-dish of Coals, season them with the Yolks of Eggs, Sugar, Cinamon, and Ginger; let it boyl well, and lay it on Paste, scrape on Sugar, and serve it.

154. To make a Limon•Caudle.
Take a pint of White-wine, and a pint of Water, and let it boyl, put to it half a Manchet, cut as thin and small as you can, put it in with some large Mace; then beat the Yolks of two Eggs to thicken it, then squeeze in the juice of half a dozen Limons, and season it with Sugar and Rose-water.

(Page 324) 155. To make an Italian Pudding.
Take a fine Manchet, and cut it in small pieces like Dice, then put to it half a pound of Beef-suet minced small, Raisins of the Sun, Cloves, Mace, Dates minced, Sugar, Marrow, Rose-water, Eggs, and Cream; mingle all these together, put them in a butter’d Dish; in less than an hour it will be well baked, when its enough, scrape on Sugar, and serve it up.

156. To make a rare Pudding, to be bak’d or Boyled.
Beat a pound of Almonds as small as possible, put to them some Rose-water and Cream as oft as you beat them; then take one pound of Beef-suet finely minced, with five Yolks of Eggs, and but two of their whites; make it as thin as B•tter for Fritters, mixing it with sweet thick Cream, seasoning it with beaten Mace, Sugar, and Salt; then set it into the Oven in a Pewter Dish, and when you draw it forth, strew some Sugar on the top of your Pudding, and Garnish (Page (unnumbered)

(illustration) (Page 324)

(illustration) (Page (unnumbered) (Page (unnumbered) (Page 325) your Dish with Sugar, and serve it always first to the Table.

157. To make a Gooseberry-Custard.
When you have cut off the sticks and Eyes of your Gooseberries, and wash’d them, then boyl them in water till they will break in a spoon, then strain them, and beat half a dozen Eggs, and stir them together upon a Chafing-dish of Coals with some Rose water, then sweeten it very well with Sugar, and always serve it cold.

158. To make a Fricacie of Rabbits.
Cut your Rabbits in small pieces, and mince a handful of Thyme and Parsley together, and season your Rabbits with a Nutmeg, Pepper, and Salt; then take two Eggs and Verjuice beaten together, then throw it in the Pan, stick it, and dish it up in Sippets.

(Page 326) 159. To make Cracknels.
Take five or six pints of the finest wheat-flower you can get, to which put in a spoonful, and not more, of good Yeast; then mingle it well with Butter, Cream, and Rose-water, and Sugar finely beaten, and working it well into Paste, make it into what form you please, and bake it.

160. To make Pancakes.
Put eight Eggs to two quarts of Flower, casting by four whites, season it with Cinamon, Nutmeg, Ginger, Cloves, Mace, and Salt; then make it up into a strong B•tter with Milk, beat it well together, and put in half a pint of Sack, make it so th•n, that it may run in your pan how you please, put your Pan on the Fire with a little Butter, or suet, when it is very hot, take a Cloath and wipe it out, so make your Pan very clean, then put in your Batter, and run it very thin, supply it with little bits of Butter, so toss it often, and bake it crisp and brown.

(Page 327) 161. To make a Iunket.
Take Ewes, or Goats-Milk, or for want of these, Cows-Milk, and put it over the Fire to warm, then put in a little Runnet, then pour it out into a Dish, and let it cool, then strew on some Cinamon and Sugar, and take some of your Cream and lay on it, scrape on sugar, and serve it.

162. To make Excellent Marrow-Spinage-pasties.
Take Spinage, and chop it a little, then boyl it till it be tender; then make the best Rich light Crust you can, and roul it out, and put a little of your Spinage into it, and Currans, and Sugar, and store of lump of Marrow; clap the Paste over this to make little Pasties deep within, and Fry them with Clarified Butter.

163. To make a Pine-Apple-Tart.
Beat two handfuls of Pine-Apples with a prick’d Quince, and the pulp of two or three Pippins; when they are well beaten, put to them half a pint of Cream, a little (Page 328) Rose-water, the Yolks of six Eggs, with a handful of sugar, if it be thick, add a litte more Cream to it, so having your thin low Coffins for it dryed, fill them up, and bake them; you may Garnish them with Orangado, or Lozenges of Sugar-Plate, or what else you please.

164. To dry Neats-Tongues.
Take Bay-salt beaten very fine, and Salt-petre, of each alike, and rub over your Tongues very well with that, and cover all over with it, and as it wastes put on more, and when they are very hard and stiff they are enough; then roul them in Bran, and dry them before a soft Fire, and before you boyl them, let them lye one Night in Pump-water, and boyl them in the same water.

165. To stew Birds, the Lady Butlers way.
Take small Birds, pick them, and cut off their Legs, Fry them in sweet Butter, lay them in a Cloath to dry up the Butter; then take Oysters, and mince them, and put them in a Dish, put to them white-wine (Page 329) and Cinamon, put in the Birds wi•h Cloves, Mace, and Pepper; let all these stew together covered till they be enough, then put into it some Sugar, and some toasted Manchet, and put it in the Dish, and so serve it up to the Table.

166. To make a sweet-Pye, with Lamb-stones, and Sweetbreads, and Sugar.
Slit the Lamb-stones in the middle, and skin them, wash the Sweetbreads, both of Veal and Lamb, and wipe them very dry; take the Lambs Liver, and shred it very small, take the Udder of a Leg of Veal, and slice it; season all with a little Salt, Nutmeg, Mace, and Cloves beaten, and some whole Pepper; then shred two or three Pippins and Candyed Limon and Orange-peel, half a dozen Dates sliced, with Currans, white Sugar, a few Carraway-seeds, a quarter of a pint of Verjuice, and as much Rose-water, a couple of Eggs; roul up all these together in little Puddings, or Balls made green with the juice of Spinage, and lay a Pudding, then a sweetbread, then a Lambstone, till you have filled up the Pye, and (Page 330) cover them with Dates, and sliced Citron, and Limon. When it is drawn, take two or three Yolks of Eggs, beat them, and put to them a little fresh Butter, white-wine and Sugar, and pour it into the Tunnel, scrape some Loaf-sugar upon the Lid, and so serve it.

167. To Roast Eels.
When they are flea’d, cut them to pieces, about three or four Inches long, dry them, and put them into a Dish, mince a little Thyme, two Onions, a piece of Limon-peel, a little Pepper beaten small, Nutmeg, Mace, and Salt; when it is cut exceeding small, strew it on the Eels, with the Yolks of two or three Eggs; then having a small Spit (or else a couple of square sticks made for that purpose) spit through the Eels cross-ways, and put a Bay-leaf between every piece of Eel, and tying the sticks on a spit, let them Roast; you need not turn them constantly, but let them stand till they hiss, or are brown, and so do them on the other side, and put the Dish (in which the Eel was with the seasoning) underneath, to save the Gravy; baste it over with sweet butter. The (Page 331) sauce must be a little Claret-wine, some minced Oysters, with their Liquor, a grated Nutmeg, and an Onion, with sweet Butter, and so serve it.

168. To boyl Cocks, or Larks.
Boyl them with the Guts in them in strong Broath, or fair water, and three or four whole Onions, large Mace, and Salt; the Cocks being boyled, make sauce with some thin slices of Manchet, or grated bread in another Pipkin, and some of the broath where the Fowl, or the Co•ks boyl; then put to it some butter, and the Guts and Liver minced; then take some Yolks of Eggs dissolved with Vinegar, and some grated Nutmeg; put it to the other Ingredients, stir them together, and dish the Fowl in fine Sippets, pour on the sauce with some sliced Limon, Grapes, or Barberries, and run it over with beaten butter.

169. To broyl Oysters.
Lake the biggest Oysters you can get, then take a little minced Thyme, grated Nutmeg, grated bread, and a little salt, (Page 332) put this to the Oysters; then get some of the largest bottom-shells, and place them on the Grid-Iron, and put two or three Oysters in each shell, then put some butter to them, and let them simper on the Fire till the Liquor bubbles low, supplying it still with butter; when they are crisp, feed them with White-wine and a little of their own Liquor, with a little grated bread, Nutmeg, and minced Thyme, but as much only as to relish it, so let it boyl up again; then add some drawn butter to thicken them, and Dish them.

170. To pickle Oysters.
Take a quart of the largest great Oysters with the Liquor, wash them clean, and wipe them, add to them a pint of fair water, and half a pint of White-wine-Vinegar, half an Ounce of whole Pepper, an handful of salt, a quarter of an Ounce of large Mace, with the Liquor of the Oysters strained; put all together in a Pipkin over a soft Fire, let them simper together a quarter of an hour; when the Oysters are enough, take them up, and put them into a little fair water and Vinegar till they be cold; let the Pickle boyl (Page 333) a quarter of an hour after the Oysters are taken up; both being cold, put them up together: When you use them, Garnish the Dish with Barberries and Limon, and a little of the Mace and Pepper, and pour in some of the Pickle.

171. To make English Pottage.
Make it with Beef, Mutton, and Veal, putting in some Oatmeal, and good Pot-Herbs, as Parsley, Sorrel, Violet-leaves, and a very little Thyme, and sweet Marjoram, scarce to be tasted, and some Marigold-leaves at last; you may begin to boyl it over-Night, and let it stand warm all Night, and make an end of boyling it next Morning; it is good to put into the Pot at first twenty or thirty Corns of whole Pepper.

172. To stew Beef.
Take very good Beef, and slice it very thin, and beat it with the back of a knife, put to it the Gravy of some Meat, and some Wine, and strong broath, sweet Herbs a quantity; let it stew till be very tender, season it to your liking; and varnish (Page 334) your Dish with Marygold-flowers, or Barberries.

173. To make Excellent Minced-Pyes.
Par-boyl Neats-To•gues, then peel and hash them with as much as they weigh of Beef-suet and stoned Raisins, and pickt Currans; chop all exceeding small, that it be like Pap; employ therein at least an hour more than Ordinarily is used, then mingle a very little sugar with them, and a little Wine, and thrust in up and down some thin slices of green Candyed Citron-peel; and put this into Coffins of fine, light, well reared Crust; half an hours baking will be enough: If you strew a few Carraway Comfits on the top, it will not be amiss.

174. To Pickle Roast-beef, Chine, or Surloin.
Stuff any of the afore-said Beef with Penny-royal, or other sweet Herbs, or Parsley minced small, and some salt; prick in here and there a few whole Cloves, and Roast it; then take Claret-wine, wine-Vinegar, (Page 335) whole Pepper, Rosemary, Bays, and Thyme bound up close in a bundle, and boyled in some Claret-wine, and wine-Vinegar; make the pickle, and put some Salt to it, and pack it up in a Barrel that will but just hold it, put the pickle to it, close it on the Head, and keep it for your Use.

175. To make a double-Tart.
Peel Codlings tenderly boyled, cut them in halves, and fill your Tart; put into it a quarter of a hundred of Codlings, a pound and half of Sugar, a few Cloves, and a little Cinamon; close up the Coffin and bake it. When it comes out, cut off the lid, and having a Lid cut in flowers ready, lay it on, and Garnish it with Preserves of Damsons, Rasberries, Apricots, and Cherries, and place a Preserved Quince in the middle, and strew it with Sugar-biskets.

176. To make a Warden, or Pear-Pye.
Bake your Wardens, or Pears in an Oven, with a little water, and good (Page 336) quantity of Sugar; let your pot be covered with a piece of Dough, let them not be fully baked by a quarter of an hour; when they are cold, make a high Coffin, and put them in whole, adding to them some Cloves, whole Cinamon, Sugar, with some of the Liquor they were baked in, so bake it.

177. To bake a Pig, Court-Fashion.
Flea a small Young Pig, cut it in quarters, or in smaller pieces, season it with Pepper, Ginger, and Salt, lay it into a fit Coffin, strip, and mince small a handful of Parsley, six springs of Winter-savoury, strew it on the Meat in the Pye, and strew upon that the Yolks of three or four hard Eggs minced, and lay upon them five or six blades of Mace, a handful of Clusters of Barberries, a handful of Currans well washt and pickt, a little Sugar, half a pound of sweet Butter, or more; close your Pye, and set it in an Oven as hot as for Manchet, and in three hours it will be well baked; draw it forth, and put in half a pound of Sugar, being warmed upon the Fire, pour it all over (Page 337) the Meat, and put on the Pye-lid again, scrape on Sugar, and serve it hot to the Table.

178. To make a Pudding of Hogs-Liver.
Boyl your Liver, and grate it, put to it more grated bread than Liver, with as much fine Flower, as of either, put twelve Eggs, to the value of a Gallon of this mixture, with about two pound of Beef-suet minced small, and a pound and half of Currans, half a quarter of a pint of Rose-water, a good quantity of Cloves and Mace, Nutmeg, Cinamon, and Ginger, all minced very small; mix all these with sweet Milk and Cream, and let it be no thicker than Fritter-Batter; To fill your Hogs-guts, you make it with the Maw, fit to be eaten hot at Table; in your knitting, or tying the Guts, you must remember to give them three or four Inches scope: In your putting them into boyling-water, you must handle them round, to bring the Meat equal to all parts of the Gut; they will ask about half an hours boyling, the boyling must be sober, if the wind ri•e in them, you must be ready to (Page 338) prick them, or else they will flye, and burst in pieces.

179. Olives of Beef stewed and Roasted.
Take a Buttock of Beef, and cut some of it into thin slices as broad as your hand, then hack them with the back of a knife, Lard them with small Lard, and season them with Pepper, Salt, and Nutmeg; then make a farsing with some sweet herbs, Thyme, Onions, the Yolks of hard Eggs, Beef-suet, or Lard, all minced, some Salt, Barberries, Grapes, or Gooseberries; season it with the former Spices lightly, and work it up together; then lay it on the slices, and roul them up round with some Caul of Veal, Beef, or Mutton, bake them in a Dish in the Oven, or Roast them; then put them in a Pipkin with some butter and Saffron, or none; blow off the Fat from the Gravy, and put it to them, with some Artichoaks, Potato, or Skir•ets blanched, being first boyled, a little Claret-wine, and serve them on Sippets, with some slic’d Orange, Limon, Barberries, Grapes, or Gooseberries.

(Page 339) 180. To make a French-Barley-Posset.
Put two quarts of Milk to half a pound of French-Barley, boyl it small till it is enough; when the Milk is almost boyled away, put to it three pints of good Cream, let it boyl together a quarter of an hour; then sweeten it, and put in Mace and Cinamon in the beginning when you first put in your Cream; when you have done so, take White-wine a pint, or Sack and White-wine together, of each half a pint, sweeten it as you love it, with Sugar, pour in all the Cream, but leave your Barley behind in the skillet; this will make an Excellent Posset, nothing else but a tender Curd to the bottom; let it stand on the Coals half a quarter of an hour.

181. To bake chucks of Veal.
Par-boyl two pound of the lean Flesh of a Leg of Veal, mince it as small as grated Bread, with four pound of Beef-suet; then season it with Biskay, Dates, and Carraways, and some Rose-water, Sugar, Raisins of the Sun, and Currans, (Page 340) Cloves, Mace, Nutmegs, and Cinamon, mingle them altogether, fill your Pyes, and bake them.

182. How to Stew a Mallard.
Roast your Mallard half enough, then take it up, and cut it in little pieces; then put it into a Dish with the Gravy, and a piece of fresh Butter, and a handful of Parsley chopt small, with two or three Onions, and a Cabbage-Lettuce; let them stew one hour, then season it with Pepper and Salt, and a little Verjuice, and so serve it.

183. To Stew a Rabbit.
Half-Roast it, then take it off the Spit, and cut it into little pieces, and put it into a Dish with the Gravy, and as much Liquor as will cover it; then put in a piece of fresh Butter, and some powder and Ginger, Pepper and salt, two or three Pippins minced small; let these stew an hour, and Dish them upon Sippets, and serve it.

(Page 341) 184. To make a Pigeon-Pye.
Truss your Pigeons to bake, and set them, and Lard the one half of them with Bacon, mince a few sweet herbs and Parsley with a little Beef-suet, the Yolks of hard Eggs, and an Onion or two, season it with Salt, beaten Pepper, Cloves, Mace, and Nutmeg; work it up with a piece of butter, and stuff the bellies of the Pigeons, season them with Salt and Pepper, as before: Take also as many Lamb-stones seasoned as before, with six Collops of Bacon, the salt drawn out; then make a round Coffin and put in your Pigeons, and if you will, put in Lamb-stones and sweetbreads, and some Artichoak-bottoms, or other dry Meat to soak up the Juice, because the Pye will be very sweet, and full of it; then put a little White-wine beaten up with the Yolk of an Egg, when it comes out of the Oven, and so serve it.

(Page 342) 185. To Stew a Fillet of Beef, the Italian Fashion.
Take a Young tender Fillet of Beef, and take away all the skins and Sinews clean from it, put to it some good White-wine in a Boul, wash it, and crush it well in the Wine; then strew upon it a little Pepper, and as much salt as will season it; mingle them very well, and put to it as much Wine as will cover it, lay a Trencher upon it to keep it down in a close pan, with a weight on it, and let it steep two Nights and a Day; then take it out, and put it into a Pipkin with some good Beef-broath, but none of the pickle to it, but only Beef-broath, and that sweet, and not salt; cover it close, and set it on the Embers, then put to it a few whole Cloves and Mace, and let it stew till it be enough; it will be very tender, and of an Excellent Taste: Serve it with the same broath as much as will cover it.

(Page 343) 186. To boyl a Capon, or Chicken with several Compositions.
You must take off the skin whole, but leave on the Legs, Wings, and Head; mince the Body with some Beef-suet, or Lard, put to it some sweet Herbs minced, and season it with Cloves, Mace, Pepper, Salt, two or three Eggs, Grapes, Gooseberries or Barberries, bits of Potato or Mushromes; in the Winter, with Sugar, Currans, and Pruans: Fill the skin, prick it up, and stew it between two Dishes, with large Mace, and strong broath, pieces of Artichoaks, Cardones, or Asparagus and Marrow; being finely stewed, serve it on Carved Sippets, and run it over with beaten butter, Limon sliced, and scrape on Sugar.

187. To broyl a Leg of Pork.
Cut your Pork into slices very thin, having first taken off the skinny part of the Fillet, then hack it with the back of your Knife, then mince some Thyme and Sage exceeding small, and mingle it with Pepper and Salt, and therewith season your (Page 344) Collops, and then lay them on the Grid-Iron; when they are enough, make sauce for them with Butter, Vinegar, Mustard, and Sugar, and so serve them.

188. To make a Fricacie of Patridges.
After you have Trussed your Patridges, Roast them till they are almost enough, and then cut them to pieces; then having chopped an Onion very small, fry them therewith; then put to them half a pint of Gravy, two or three Anchovies, a little bread grated, some drawn butter, and the Yolks of two or three Eggs beaten up with a little White-wine; let them boyl till they come to be pretty thick, and so Dish them up.

189. To bake Calves-Feet.
You must season them with Pepper, Salt, and Currans, and then bake them in a Pye; when they are baked; take the Yolks of three or four Eggs, and beat them with Verjuice, or Vinegar, Sugar, and grated Nutmeg; put it into your Pye, then scrape on Sugar, and so serve it.

(Page 345) 190. To Fry Neats-Tongues.
First, boyl them, and after blanch them, and then cut them into thin slices; season them with Nutmeg, Sugar, Cinamon, put to them the Yolks of raw Eggs, and a Limon cut into little square pieces, then Fry them in spoonfuls with sweet butter; make your sauce with White-wine, Sugar, and Butter, heat it hot, and pour it on your Tongues, scrape Sugar on it, and serve it.

191. To Roast a Hare.
When you Case your Hare, do not cut off his hinder Legs, or Ears, but hack one Leg through another, and so also cut a hole through one Ear, and put it through the other, and so Roast him; make your Sauce with the Liver of the Hare boyled, and minced small with a little Marjoram, Thyme, and Winter-Savoury, and the Yolks of thre or four hard Eggs, with a little Bacon and Beef-suet; boyl this all up with Water and Vinegar, and then grate a little Nutmeg, and put to it some sweet butter, and a little Sugar; Dish your (Page 346) Hare, and serve it. This may also serve for Rabbits.

192. To Roast a Shoulder of Mutton with Oysters.
Par-boyl your Oysters, then mince Winter-savoury, Thyme, Parsley, and the Yolks of five or six hard Eggs, hard boyled; add to these a half-penny loaf of grated bread, and three or four Yolks of Eggs; mingle all these together with your Hands, when you have Spitted your Mutton, make holes in it as big as you think convenient; put in your Oysters, with the other Ingredients, about twenty five, or thirty Oysters will be enough, let it Roast indifferent long, then take the remainder of a quart of Oysters, for you must have so many in all, and put them into a deep Dish with Claret-wine, two or three Onions cut in halves, and two or three Anchovies; put all this in the Dripping-pan under your Mutton, and save your Gravy, and when the Meat is enough, put your sauce upon the Coals, and put to it the Yolk of an Egg beaten, grated Nutmeg, and sweet butter; Dish your Mutton, and pour in your Oysters, Sauce and all upon it, Garnishing your (Page 347) Dish with Limons and Barberries.

193. A Rare Broath.
Take a couple of Cocks, and cut off their Wings and Legs, and wash them clean, and par-boyl them very well, till there rise no scum, then wash them again in fair water; then put them in a Pitcher with a pint of Rhenish Wine, and some strong Broath, as much as will cover them, together with a little China-Root, an Ounce or two of Harts-horn, with a few Cloves, Nutmeg, large Mace, Ginger shred, and whole Pepper, and a little Salt; stop up your Pitcher close, that no steam may come out; boyl the Pitcher in a great pot of water about six hours, then pour out the broath, and strain it into a Bason, and squeeze into it the juice of two or three Limons, and so eat it.

194. To bake Sweetbreads.
Boyl your Sweetbreads, and put to them the Yolks of two Eggs, new laid, grated bread, with some par-boyled Currans, and three or four Dates minced; and when you have seasoned it lightly with Pepper, Sugar, Nutmeg, and Salt, (Page 348) put to it the juice of a Limon; put up all these together into Puff-paste, and so bake it.

195. To make Pottage of French-Barley.
Pick your Barley very clean from dirt, and dust, then boyl some Milk, and put it in while it boyls; when it is well boyled, put in a little salt, sugar, large Mace, and a little Cream; and when you have boyl’d it pretty thick, Dish it, and serve it up with Sugar scraped thereon.

196. To boyl a Hanch of Venison.
First, stuff your Venison with a handful of sweet Herbs and Parsley minced with a little Beef-suet, and some Yolks of Eggs boyled hard; season your stuffing with Nutmeg, salt, and Ginger; having powdered your Hanch, boyl it, afterwards boyl up two or three Colliflowers in strong broath, adding to it a little Milk; when they are boyled, put them into a Pipkin, and put to them drawn butter, keeping them warm; then boyl up two or three handfuls of Spinage in the (Page 349) same Liquor; when it is boyled up, pour out part of your Broath, and put to it a little Vinegar, a Ladle-ful of sweet butter, and a grated Nutmeg; your Dish being ready with Sippets on the bottom, put the Spinage round the sides of your Dish; when the Venison is boyled, take it up, and put it in the middle of the dish, lay your Colliflowers over it, pour on sweet Butter over that, Garnish it with Barberries, and some Parsley minced round the brims of the Dish.

197. To make a Florentine of Sweet-breads, or Kidneys.
Take three or four Kidneys, or Sweet-breads, and when they are par-boyled, mince them small; season it with a little Cinamon and Nutmeg, sweeten it with sugar and a little grated bread, with the Marrow of two or three Marrow-bones in good big pieces, add to these about a quarter of a pound of Almond-paste, and about half a pint of Malaga Sack, two spoonfuls of Rose-water, and Musk and Amber-greece, of each a grain, with a quarter of a pint of Cream, and three or four Eggs; mix all together, and make (Page 350) it up in puss-paste, then bake it; in three quarters of an hour it will be enough.

198. To stew a Rump of Beef.
Season your Beef with some Nutmeg grated, together with some salt and pepper, season it on the bony side, and lay it in the Pipkin with the Fat side downward; then take two or three great Onions, and a bunch of Rosemary tyed up together with three pints of Elder-Vinegar, and three pints of Water; stew all these three or four hours together in a pipkin, close covered over a soft Fire; Dish it upon Sippets, blowing off the Fat from the Gravy, put some of the Gravy to the Beef, and serve it up.

199. To make Pottage of a Capon.
Take Beef and Mutton, and cut it into pieces; then boyl a large Earthen pot ot Water, take out half the water, put in your Meat, and skim it, and when it boyls season it with Pepper and salt; when it hath boyled about two hours, add four or five Cloves, half an hour before you think (Page 351) it is enough, put in your Herbs, Sorrel, Purslain, Burrage, Lettuce, and Bugloss, or green Pease; and in the Winter, parsley-Roots, and white Endive; pour the Broath upon light bread toasted, and stew it a while in the Dish covered. If your water consume in boyling, fill it up with water boyling hot. The less there is of the broath, the better it is, though it be but a porringer-full, for then it would be as stiff as Jelly when it is cold.

200. To make a Pye with pippins.
Pare your pippins, and cut out the Cores; then make your Coffin of Crust, take a good handful of Quinces sliced, and lay at the bottom, then lay your pippins a top, and fill the holes where the Core was taken out with syrup of Quinces, and put into every pippin a piece of Orangado, then pour on the top syrup of Quinces, then put in sugar, and so close it up; let it be very well baked, for it will ask much soaking• especially the Quinces.

(Page 352) 201. To boyl Pigeons, the Dutch way.
Lard, and set your Pigeons, put them into a Pipkin, with some strong broath made of Knuckles of Veal, Mutton, and Beef, let them be close covered, and when they are scumm’d, put in a Faggot of sweet Herbs, a handful of Capers, and a little large Mace, with a few Raisins of the Sun minced very small, about six Dates quartered, a piece of butter, with two or three Yolks of hard Eggs minced, with a handful of Grapes, or Barberries; then beat two Yolks of Eggs with Verjuice and some white-bread, a Ladle-full of sweet Butter, and a grated Nutmeg; serve it upon Sippets.

202. To make Excellent Black-puddings.
Beat half a score Eggs, the Yolks and Whites together very well; then take about a quart of Sheeps-blood, and as much Cream; when you have stirred all this well together, thicken it with grated bread, Oatmeal finely beaten, of each a (Page 353) like quantity; add to these some Marrow in little lumps, and a little Beef-suet shred small, season it with Nutmeg, Cloves, Mace mingled with Salt, a little sweet Marjoram, Thyme, and Penny-royal shred very well together; mingle all together, put to them a few Currans, cleanse your Guts very well, fill them, and boyl them carefully.

203. To make a Pye of Neats-Tongues.
Par-boyl a couple of Neats-Tongues, then cut out the Meat at the Root-end as far as you can, not breaking it out at the sides; take the Meat you cut out, and mingle it with a little suet, a little Parsley, and a few sweet Herbs, cut all very small, and mingled together; season all this with Ginger, Cloves, Mace, Pepper, Salt, and a little grated bread, and as much Sugar, together with the Yolks of three or four Eggs; make this up together, and season your Tongues, in-side, and out-side, with your seasoning afore-said, and wash them within with the Yolk of an Egg, and force them where you cut forth the Meat, and what remains make into a (Page 354) sorc’d; then make your Paste into the Fashion of a Neats-Tongue, and lay them in with Puddings, and little Balls, then put to them Limon and Dates shred, and butter on the top, and close it; when it is baked, put in a lear of the Venison-sauce, which is Claret-wine, Vinegar, grated bread, Cinamon, Ginger, Sugar, boyl it up thick, that it may run like butter, and let it be sharp and sweet, and so serve it.

204, To stew a Breast, or Loyn of Mutton.
Joynt either your Loyn or Breast of Mutton well, draw it, and stuff it with sweet Herbs, and Parsley minced; then put it in a deep stewing-dish with the right side downward, put to it so much White-wine and strong Broath as will stew it, set it on the Coals, put to it two or three Onions, a bundle of sweet Herbs, and a little large Mace; when it is almost stewed, take a handful of Spinage, Parsley, and Endive, and put into it, or else some Gooseberries and Grapes; in the Winter time, Samphire and Capers; add these at any time: Dish up your Mutton, and (Page 355) put by the Liquor you do not use, and thicken the other with Yolks of Eggs and sweet butter, put on the sauce and the Herbs over the Meat; Garnish your Dish with Limon and Barberries.

205. To make a Sallet of Green Pease.
Cut up as many green Pease as you think will make a Sallet, when they are newly come up about half a Foot high; then set your Liquor over the Fire, and let it boyl, and then put them in; when they are boyled tender put them out, and drain them very well; then mince them, and put in some good sweet butter, salt it, and stir it well together, and so serve it.

206. To make a Sallet of Fennel.
Cut your Fennel while it is Young, and about four Fingers high, tye it up in bunches like Asparagus; gather enough for your Sallet, and put it in when your water is boyling hot, boyl it soft, drain it, Dish it up with Butter, as the green Pease.

(Page 356) 207. To make a Tansie of Spinage.
Take a quart of Cream, and about twenty Eggs, without the Whites, add to it Sugar and grated Nutmeg, and colour it green with the juice of Spinage; then put it in your Dish, and squeeze a Limon or two on it; Garnish it with slices of Orange, then strew on Sugar, and so serve it.

208. To make a Hash of a Duck.
When your Ducks are Roasted, take all the Flesh from the Bones, and hash it very thin; then put it into your stewing-pan with a little Gravy, strong Broath, and Claret-wine, put to it an Onion or two minced very small, and a little small Pepper; let all this boyl together with a little Salt, then put to them about a pound of Sausages, when you think they are ready, stir them with a little Butter drawn: Garnish it with Limon, and serve it.

(Page 357) 209. To make French Puffs with Green Herbs.
Take a quantity of Endive, Parsley, and Spinage, and a little Winter-Savoury, and when you have minc’d them exceeding small, season them with Sugar, Ginger, and Nutmeg; beat as many Eggs as you think will wet your Herbs, and so make it up; then pare a Limon and cut it in thin slices, and to every slice of Limon put a slice of your prepared stuff, then fry it in sweet butter, and serve them in Sippets, after you have put to them either a Glass of Canary, or White-wine.

210. To make Excellent stewed Broath.
Take a Leg of Beef, boyl it well, and scum it clean, then take your Bread and slice it, and lay it to soak in your Broath, then run it through a strainer, and put as much into your Broath as will thicken it; when it hath boyled a pretty while, put in your Pruans, Raisins, and Currans, with Cinamon, Cloves, and Mace beaten; when your Pruans are boyled, take them (Page 358) up, and run them also through a strainer, as you did the bread, then put in half a pint of Claret, then let it boyl very well, and when it is ready, put to it Rose-water and Sugar, and so serve it.

211. To Stew a Dish of Breams.
Take your Breams, and dress them, and dry them well, and salt them; then make a Charcoal Fire, and lay them on the Grid-Iron over the Fire being very hot; let them be indifferent brown on both sides, then put a Glass of Claret into a Pewter Dish, and set it over the Fire to boyl, put into it two or three Anchovies, as many Onions, and about half a pint of Gravy, a pint of Oysters, with a little Thyme minced small; when it hath boyled a while, put to it a little melted Butter and a Nutmeg. Then Dish your Bream, and pour all this upon it, and then set it again on the Fire, putting some Yolks of Eggs over it.

(Page 359) 212. To boyl a Mullet.
Having scalled your Mullet, you must save their Livers and Roes, then put them in water boyling hot, put to them a Glass of Claret, a bundle of sweet Herbs, with a little Salt and Vinegar, two or three whole Onions, and a Limon sliced; then take some whole Nutmegs and quarter them, and some large Mace, and some Butter drawn with Claret, wherein dissolve two or three Anchovies; Dish up your Fish, and pour on your Sauce, being first seasoned with Salt: Garnish your Dishes with fryed Oysters and Bay-leaves; and thus you may season your Liquor for boyling most other Fish.

213. To Farce, or stuff a Fillet of Veal.
Take a large Leg of Veal, and cut off a couple of Fillets from it, then mince a handful of sweet Herbs, and Parsley, and the Yolks of two or three hard Eggs; let all these be minced very small, then season it with a couple of grated Nutmegs, and a little Salt, and so Farce, or stuff your (Page 360) Veal with it, then Lard it with Bacon and Thyme very well, then let it be Roasted, and when it is almost enough, take some of your stuffing, about a handful, and as many Currans, and put these to a little strong broath, a Glass of Claret, and a little Vinegar, a little Sugar, and some Mace; when your Meat is almost ready, take it up, and put it into this, and let it stew, putting to it a little Butter melted, put your Meat in your Dish, and pour your Sauce upon it, and serve it.

214. To make a Pudding of Oatmeal.
Take a quart of Milk, and boyl it in a Skillet, put to it a good handful of Oatmeal beat very small, with a stick or two of Cinamon, and Mace; put in this Oatmeal as much as will thicken it, before the Milk be hot, then keep it stirring, and let it boyl for about half an hour, putting into it a handful of Beef-suet minced very small, then take it off, and pour it into a Dish, and let it stand to cool, if it be too thick, put to more Milk, then put in a Nutmeg grated, a handful of Sugar, with three or four Eggs beaten, and some Rose-water, (Page 361) then rub the Dish within with butter, and pour out your Pudding into it; let it be as thin as Batter, let it bake half an hour, scrape Sugar on it, serve it up.

215. To make a pudding of Rice.
Take a good handful of Rice beaten small, and put it into about three pints of Milk, adding a little Mace and Cinamon, then boyl it, keeping it always stirring, till it grow thick, then put a piece of Butter into it, and let it boyl a quarter of an hour, then pour it out to cool, then put to it half a dozen Dates minced, a little Sugar, a little beaten Cinamon, and a couple of handfuls of Currans, then beat about half a score Eggs, throwing away two or three of the whites, put in some salt, butter the bottom of your Dish, pour in your Pudding, bake it as before, put on a little Rose-water and sugar, and serve it.

216. To make a Florentine of Spinage.
Take a good quantity of Spinage, to the quantity of two Gallons, set your water over the Fire, and when it boyls very (Page 362) high, put in your Spinage, and let it remain in a little while, then put it out into a strainer, and let it drain very well, and squeeze out all the water, then take it and mince it small with a Candyed Orange-peel or two, add to it about three quarters of Currans boyled also, season it with Salt, Ginger beaten, Cinamon, and Nutmeg; then lay your Paste thin in a Dish, and put it in, adding Butter and Sugar, close it up, prick it with holes, and bake it; when it is nigh baked, put into it a Glass of Sack, and a little melted Butter and Vinegar, stir it together with your Knife, scrape Sugar upon it, and serve it.

217. To make a Tansey of Cowslips.
Take your Cowslips or Violets, and pound them in a Wooden or Marble Mortar, put to them about twelve Eggs, with three or four of the whites taken out, about a pint of Cream, a quartern of white Sugar, Cinamon beaten small, Nutmeg, and about a handful of grated bread, with a little Rose-water; then take all these together, and put them in a skillet with a little Butter, and set them over the (Page 363) Fire, stirring it till it grow thick; then put your Frying-pan on the Fire, and when it is hot, put some Butter into it, and then put in your Tansey; when you think it enough of one side, butter a Pewter Plate, and turn it therewith; when it is Fryed, squeeze on a Limon, scrape on Sugar, Garnish it with Oranges quartered, and serve it.

218. To make Excellent white puddings.
Take the humbles of a Hog, and boyl them very tender, then take the Heart, the Lights, and all the Flesh about them, picking them clean from all the Sinewy skins, and then chop the Meat as small as you can, then take the Liver, and boyl it hard, and grate a little of it and mingle therewith, and also a little grated Nutmeg, Cinamon, Cloves, Mace, Sugar, and a few Carraway-seeds, with the yolks of four or five Eggs, and about a pint of the best Cream, a Glass of Canary, and a little Rose-water, with a good quantity of Hogs-suet, and salt; make all into Rouls, and let it lye about an hour and half before you put it in the Guts, laying (Page 364) the Guts asteep in Rose-water before, boyl them, and have a care of breaking them.

219. To stew Flounders.
Draw your Flounders, and wash them, and scorch them on the white side, being put in a Dish, put to them a little White-wine, a few minced Oysters, some whole Pepper, and sliced Ginger, a few sweet Herbs, two or three Onions quartered, and Salt; put all these into your stewing-pan, covered close, and let them stew as soon as you can, then Dish them on Sippets; then take some of the Liquor they were stewed in, put some butter to it, and the Yolk of an Egg beaten, and pour it on the Flounders; Garnish it with Limon, and Ginger beaten on the brims of the Dish.

220. To draw Butter for Sauce.
Cut your Butter into thin slices, put it into your Dish, let it melt leisurely upon the Coals, being often stirred; and after it is melted, put to it a little Vinegar, or fair water, which you will, bea• it up till it be thick, if it keep its colour (Page 365) white, it is good; but if yellow and turn’d, it is not to be used.

221. To Roast a Salmon whole.
Draw your Salmon at the Gills, and after it is scaled, washt, and dry’d, Lard it with pickled Herring, or a fat Eel salted; then take about a pint of Oysters parboyled, put to these a few sweet Herbs, some grated bread, about half a dozen hard Eggs, with a couple of Onions; shred all these very small, and put to it Ginger, Nutmeg, Salt, Pepper, Cloves, and Mace; mix these together, and put them all within the Salmon at the Gills: put them into the Oven in an Earthen pan, born up with pieces of Wood, in the bottom of the Dish, put Claret-wine, and baste your Salmon very well over with Butter before you put it in the Oven; when it is drawn, make your Sauce of the Liquor that is in the pan, and some of the spawn of the Salmon boyled with some melted Butter on the top; stick him about with Toasts and Bay-leaves fryed, take •ut the Oysters from within, and Garnish the Dish therewith.

(Page 366) 222. To make Excellent Sauce for Mutton, either Chines, Legs, or Necks.
Take half a dozen Onions shred very small, a little strong Broath, and a glass of White-wine; boyl all these well together: Then take half a pint of Oysters, and mince them, with a little Parsley, and two or three small bunches of Grapes, if in season, with a Nutmeg sliced, and the Yolks of two or three Eggs; put in all these together with the former, and boyl it, and pour it all over your Meat, and then pour some melted Butter on the top, and strew on the Yolks of two or three hard Eggs minced small.

223. Another good Sauce for Mutton.
Take a handful of Pickled Cucumbers, as many Capers, and as much Samphire; put them into a little Verjuice, White-wine, and a little strong Broath, and a Limon cut in small pieces, and a little Nutmeg grated; let them boyl together, and then beat them up thick, with a Ladleful (Page 367) of Butter melted, and a couple of Yolks of Eggs, and a little sugar; Dish your Meat upon Sippets, pour on your sauce, and Garnish it with Samphire, Capers, and Barberries.

224. To make Sauce for Turkies, or Capons.
Take a two-penny white loaf, and lay it a soaking in strong broath, with Onions sliced therein; then boyl it in Gravy, together with a Limon cut in small pieces, a little Nutmeg sliced, and some melted, put this under your Turky, or Capon, and so serve it; you will find it Excellent Sauce.

(Page (unnumbered) (Page 369) Because many Books of this Nature have the Terms of Carving added to them, as being necessary for the more proper Nominating of things; I have thought good also to add them: As also some Bills of Fare, both upon Ordinary, and Extraordinary Occasions.

Terms of Carving, both Fish, Fowl, and Flesh.

ALlay a Pheasant. Barb a Lobster. Border a Pasty. Break a Deer, or Egript. Break a Sarcel, or Teal. Chine a Salmon. Culpon a Trout. Cut up a Turky, or Bustard. Dis-member that Heron. Display that Crane. Dis-figure that Peacock. Fin that Chevin. Leach that Brawn. Lift that Swan.

(Page 370) Mince that Plover. Rear that Goose. Sauce a Capon, or Tench. Sauce a Plaice, or Flounder. Side that Haddock. Splay that Bream. Splat that Pike. Spoil that Hen. String that Lamprey. Tame a Crab. Thigh a Pigeon, and Woodcock, and all manner of small Birds. Timber the Fire. Tire an Egg. Tranch that Sturgeon. Transon that Eel. Trush that Chicken. Tusk a Barbel. Unbrace a Mallard. Under-tench a Porpuss. Unjoynt a Bittern. Unlace a Coney. Untach that Curlew Untach that Brew.

(Page 371) Particular Directions how to Carve, according to the former Terms of Carving.

Unlace that Coney.
LAY your Coney on the Back, and cut away the Vents, then raise the Wings, and the sides, and lay the Carkass and sides together; then put to your sauce, with a little beaten Ginger and Vinegar.

Thigh a Woodcock.
Raise the Legs and Wings of the Woodcock, as you would do of a Hen, then take out the Brains, and no other sauce but salt.

(Page 372) Allay a Pheasant.
Raise the Leggs and Wings of the Pheasant, as of a Woodcock, as also of a Snite and a Plover, and only salt.

Display a Crane.
Unfold the Legs of the Crane, and cut off his Wings by the Joynts; then take up his Wings and Legs, and make sauce of Mustard, salt, Vinegar, and a little beaten Ginger.

To cut up a Turkey.
Raise up the Leg very fair, and open the Joynt with the point of your Knife, but cut it not off; then lace down the Breast with the point of your Knife, and open the Breast Pinion, but take it not off, then raise up the merry-thought betwixt the Breast-bone and the top, then lace down the Flesh on both sides the Breast-bone, and raise up the Flesh, called the Brawn, and turn it outward upon both sides, but break it not, nor cut it off, then cut off the Wing-Pinions at the Joynt (Page 373) next the Body, and stick in each side the Pinion in the place you turned out the Brawn, but cut off the sharp end of the Pinion, and take the middle piece, and that will fit just in the place; you may cut up a Capon, or Pheasant the same way.

Break a Sarcel, or Teal, or Egript.
Raise the Legs and Wings of the Teal, and no sauce but salt.

Wing a Partridge, or Quail.
Raise his Legs and Wings, as of a Hen, and if you mince him, make sauce with a little White-wine, and a little beaten Ginger, keeping him warm upon a Chafing-dish of Coals, till you serve him.

To untach a Curlew, or Brew.
Take either of them, and Raise their Legs, as before, and no sauce but salt.

(Page 374) To Unbrace a Mallard.
Raise up the Pinion and Legs, but take them not off, and raise the merry-thought from the Breast, and lace down each side with your Knife, waving it two and fro.

To Sauce a Capon.
Lift up the Right Leg of the Capon, and also the Right Wing, and so lay it in the Dish in the posture of Flying, and so serve them; but remember, that Capons and Chickens be only one sauce, and Chickens must have green sauce, or Verjuice.

(Page 375) Bills of Fare for all times of the Tear; and also for Extraordinary Occasions.

A Bill of Fare for the Spring Season.

1. A Collar of Brawn and Mustard. 2. A Neats-Tongue and Udder. 3. Boyled Chickens. 4. Green Geese. 5. A Lumbard-Pye. 6. A Dish of Young Rabbits.

Second Course.

1. A Haunch of Venison. 2. Veal Roasted. 3. A Dish of Soles, or Smelts. 4. A Dish of Asparagus. 5. Tansie. 6. Tarts and Custards.

(Page 376) A Bill of Fare for Midsomer.

1. A Neats-Tongue and Colliflowers. 2. A Fore-Quarter of Lamb. 3. A Chicken-Pye. 4. Boyled Pigeons. 5. A couple of stewed Rabbits. 6. A Breast of Veal Roasted.

Second Course.

1. A Artichoak-Pye. 2. A Venison-Pasty. 3. Lobsters and Salmon. 4. A Dish of Pease. 5. A Gooseberry-Tart. 6. A Dish of Strawberries.

A Bill of Fare for Autumn, or Harvest.

1. A Capon and white Broath. 2. A Westphalia Ham, with Pigeons. 3. A Grand Sallet. 4. A Neats-Tongue and Udder Roasted. 5. A powdered Goose. 6. A Turkey Roasted.

(Page 377) Second Course.

1. A Potato, or Chicken Pye. 2. Roasted Patridges. 3. Larks and Chickens. 4. A Made Dish. 5. A Warden Pye, or Tart. 6. Custards.

A Bill of Fare for Winter Season.

1. A Collar of Brawn. 2. A Lambs Head and white Broath. 3. A Neats-Tongue and Udder Roasted. 4. A Dish of Minc’d Pyes. 5. A Venison, or Lamb-Pye. 6. A Dish of Chickens.

Second Course.

1. A Side of Lamb. 2. A Dish of Wild-Ducks. 3. A Quince-Tart. 4. A Couple of Capons Roasted. 5. A Turkey Roasted. 6. A Dish of Custards.

(Page 378) A Bill of Fare upon an Extraordinary Occasion.

1. A Collar of Brawn. 2. A Couple of Pullets boyled. 3. A bisk of Fish. 4. A Dish of C•rps. 5. A Grand boyled Meat. 6. A Grand Sallet. 7. A Venison Pasty. 8. A Roasted Turkey. 9. A Fat Pig. 10. A powdered Goose. 11. A Haunch of Venison Roasted. 12. A Neats-Tongue and Udder Roasted. 13. A Westphalia Ham boyled. 14. A Joll of Salmon. 15. Minced Pyes. 16. A Sur-Loyn of Roast beef. 17. Cold baked Meats. 18. A Dish of Custards.

Second Course.

1. Jellies of all sorts. 2. A Dish of Pheasants. 3. A Pike boyled. 4. An Oyster-Pye.

(Page 379) 5. A Dish of Plovers. 6. A Dish of Larks. 7. A Joll of Sturgeon. 8. A couple of Lobsters. 9. A Lumber-Pye. 10. A Couple of Capons. 11. A Dish of Patridges. 12. A Fricacie of Fowls. 13. A Dish of Wild-Ducks. 14. A Dish of cram’d Chickens. 15. A Dish of stewed Oysters. 16. A Marchpane. 17. A Dish of Fruits. 18. A Dish of Tarts.

A Bill of Fare for Fish-days.

1. A Dish of Butter and Eggs. 2. A Barrel of Oysters. 3. A Pike boyled. 4. A stewed Carp. 5. An Eel-Pye. 6. A Pole of Ling. 7. A Dish of green Fish buttered with Eggs. 8. A Dish of stewed Oysters. 9. A Spinage Sallet boyled. 10. A Dish of Soles.

(Page 380) 11. A Joll of Fresh Salmon. 12. A Dish of Smelts Fry’d.

Second Course.

1. A Couple of Lobsters. 2. A Roasted Spitcheock. 3. A Dish of Anchovies. 4. Fresh Cod. 5. A Bream Roasted. 6. A Dish of Trouts. 7. A Dish of Plaice boyled. 8. A Dish of Perches. 9. A Carp Farced. 10. A Potato-Pye. 11. A Dish of Prawns buttered. 12. Tenches with short Broth. 13. A Dish of Turbut. 14. A Dish of Eel-pouts. 15. A Sturgeon with short broth. 16. A Dish of Tarts and Custards.

(Page 381) A Bill of Fare for a Gentlemans House about Candlemas.

1. A Pottage with a Hen. 2. A Chatham- pudding. 3. A Fricacie of Chickens. 4. Leg of Mutton with a Sallet. Garnish your Dishes with Barberries.

Second Course.

1. A Chine of Mutton. 2. A Chine of Veal. 3. A Lark-pye. 4. A Couple of Pullets, one Larded. Garnished with Orange-slices.

Third Course.

1. A Dish of Woodcocks. 2. A Couple of Rabbits. 3. A Dish of Asparagus. 4. A Westphalia Gammon.

Last Course.

1. Two Orange-Tarts, one with Herbs. 2. A Bacon-Tart.

(Page 382) 3. An Apple-Tart. 4. A Dish of Bon-Chriteen-pears. 5. A Dish of Pippins. 6. A Dish of Pear-mains.

A Banquet for the same Season.

1. A Dish of Apricots. 2. A Dish of Marmalade of pippins. 3. A Dish of preserved Cherries. 4. A whole red Quince. 5. A Dish of dryed Sweet-meats.

FINIS.

(Index, omitted)