leaf 31 verso – leaf 32 recto
To season a Rice Pudden
Boyle a quarter of a pound of Rice in a quart
of milk with sinemt whole and when it is
Tendr put in 4 Eggs and sack Rose water
and suger a Little Saffron and Marrow
and Currants and Cover it with Pufft pastry
To Season a Turkey Pye
Bone the Turkey and Larde it with fatt
Bacon and season it with peper and Salt
and Cloves and mace and nuttmeg put butt
[er]
in the Pye and Bake it 4 Howers when it
Bakt fill it with Clarrifi'd Butter /
To Season a Lamb Pye
or a vele Pye
Cut the meate in steaks and season it with
peper and salt and nuttmegg and suger put the
meate in the Pye and Large mace sliced Lem
[mon]
and Barberrys and Reasings and currants and
[sweet]
meats if you please put Butter in the Pye and
Bake it 2 howers when the Pye is baked m
[ix]
a Lear of white vine and Butter and suger
the yolk of an Egg heate it over the fire
and fill the Pye /
To season a Chicken Pye
Cut the Chickens in peeces and season them
with Nutmegg suger and salt and a Little pe
[per]
put the Chickens in the pye then Large Mace
Sliced Lemmonpeele, Dates and Barrberryes
32
Canded Orrieng and Lemmon peele Dates and
sitterne put the butter in the Pye and Bake it 2
howers when it is baked make a Lear of sack
suger and Butter and the yolk of an Egg heate it
over the fire and fill the Pye /
To season Goose Pye
Bone the Goose and season it with peper and
salt and Cloues and mace and ginger put
Butter in the pie and Bake it 4 houers when
then Pye is Baked fill it with Clarrified Butter
To make sweete Water
Take a handfull of sweete margerum a handfull
of time a handfull of savory and a handfull of
hisop put halfe apinte pinte of Damask Rosewater
Leaves strip the herbs of the stucks put them to
steepe in the Rose water with the peele of halfe
a dozen Civill orrenges halfe a quarter of an
ounce of sinamon the same quantity of Cloves
mace Nutmegg with a peniworth of Arras
Powdr put it all together to steepe for a Night
then Still it of if you Double still it, it will
Keepe the Longer /
To pott Venson
Take your venson and beate it very well if
it be very fatt you must take some beefs shuett
and beate with it then season it pretty high with pepr
and salt and a Little Cloues and mace but not
to much of the Latter, Lay 2 or 3 bay Leaues
Boyle a quarter of a pound of Rice in a quart
of milk with sinemt whole and when it is
Tendr put in 4 Eggs and sack Rose water
and suger a Little Saffron and Marrow
and Currants and Cover it with Pufft pastry
To Season a Turkey Pye
Bone the Turkey and Larde it with fatt
Bacon and season it with peper and Salt
and Cloves and mace and nuttmeg put butt
[er]
in the Pye and Bake it 4 Howers when it
Bakt fill it with Clarrifi'd Butter /
To Season a Lamb Pye
or a vele Pye
Cut the meate in steaks and season it with
peper and salt and nuttmegg and suger put the
meate in the Pye and Large mace sliced Lem
[mon]
and Barberrys and Reasings and currants and
[sweet]
meats if you please put Butter in the Pye and
Bake it 2 howers when the Pye is baked m
[ix]
a Lear of white vine and Butter and suger
the yolk of an Egg heate it over the fire
and fill the Pye /
To season a Chicken Pye
Cut the Chickens in peeces and season them
with Nutmegg suger and salt and a Little pe
[per]
put the Chickens in the pye then Large Mace
Sliced Lemmon
32
Canded Orrieng and Lemmon peele Dates and
sitterne put the butter in the Pye and Bake it 2
howers when it is baked make a Lear of sack
suger and Butter and the yolk of an Egg heate it
over the fire and fill the Pye /
To season Goose Pye
Bone the Goose and season it with peper and
salt and Cloues and mace and ginger put
Butter in the pie and Bake it 4 houers when
then Pye is Baked fill it with Clarrified Butter
To make sweete Water
Take a handfull of sweete margerum a handfull
of time a handfull of savory and a handfull of
hisop put halfe apinte pinte of Damask Rose
Leaves strip the herbs of the stucks put them to
steepe in the Rose water with the peele of halfe
a dozen Civill orrenges halfe a quarter of an
ounce of sinamon the same quantity of Cloves
mace Nutmegg with a peniworth of Arras
Powdr put it all together to steepe for a Night
then Still it of if you Double still it, it will
Keepe the Longer /
To pott Venson
Take your venson and beate it very well if
it be very fatt you must take some beefs shuett
and beate with it then season it pretty high with pepr
and salt and a Little Cloues and mace but not
to much of the Latter, Lay 2 or 3 bay Leaues