page 41 – page 42
41
To Make Rice Puddings
Take a quarter of a pound of Rice and boyle it in fair water or
new Milk. when it is plump put it into a Cullinder to drain then
take as much beef suet finely pickt and Shred, as Rice and six
Eggs but only four whites, and some thick cream, Nuttmeg
Mace Sugar salt and rosewater as much as you think fit then
fill the small gutts with it.
To make wild Duck Sauce
Take some Clarret wine and put it in a dish with a sliced onion
and set it under your Duck as it rosts when the Duck is enough
enough take the sauce and blow of the fatt and shake a little
butter in it and put it to your Duck and serve it.
To make sauce for young Ducks
Take bread crumms boyled with the blades of young onions in
water mix some of the gravy of the Duck among it with some
butter Pepper and salt.
To Dress Salmon Hott
Take a litle white wine put to it some whole pepper mace and
cloves and let them boyle togeather then take a good deal of sweet
butter a litle vinegar a little fen
n
ell cutt small and the yolk of an
hard Egg cutt small and so put it to the Salmon for sauce and serve it.
To make sauce for boyled Chickens
Take butter and viengar and boyled Parseley and sugar and
scalded Goosebereys if yo have any
To Dress Calves foot
When they are boyled and Drest then stew them in half water
and half vinegar a bit of whole pepper mace sugar salt Currants
if you please.
A strengthening Broth
Take a young Cock when he is Drest break his bones, boil him in
so much water as his bigness will permitt (to make strong
broth) when you have scummed it put in a crust of bread
one ounce of the heartshorn shaved: if you would have it Loos=
=ing put in some large mace if binding a litle Cinamon boyle
it till it will it will Ielly when it is cold: & drink it warm or eat it with bread
42
ToCoulour Colour Paper.
For yellow Mix Cambugis with gum-water
For scarlett mix vermilion with Gum water
For Blew mix verditur with Gumwater
For Green mix Blew and Yellow togeather
For a Shade of Reds boyl Brazill with Sizeing
For Purple boyle Logwood with size and a little Alome
For Orange mix red Orfin with Gumwater
Then Glase them all over with Gum Arabeck
Orange Cakes
Take six Chiny oringes pare them thin take the meat out them put them
in cold water as you do them then set ^on some clean water when it boyles put
in the pills and let them boyle till they be tender take them up and beat them
in a Stone morter verry fine then take 4 kentish pipens pare them and
cutt them from the core then boyle them in water till all the Goodness be
got out of them then strain the Liquor from the rest and put the Liquor
to your oringes then weigh all togeather take half the weight in Sugar &
put it to the pulp and let it have a good boyle then put in the Iuce of four
Lemons give them a good heat but not boyle them put in the other half
weight of Sugar and heat it a litle
To make past for flaps or CheesCakes.
Take one pint of fine flower half a pound of Butter the yolks of 3 Eggs and
one white and Sugar to discretion work all these togeather and put as much
rose water to it as will make it past.
Germander
the decoction of it made and drunk cureth all deseases of the brain as
continuall head acke falling sickness Melancholy drowziness and dull=
ness of the spirits the Iuyce of the worms in them the tops whereof
when they are in flower steeped 24 hours in a draught of white wine
and Drunk killeth wormes in the belly.
For a sore head
Take of Litharge of Gold one ounce oyle of roses and Vinegar of
each 2 spoonfull. beat one after another togeather i.e. vinigar and
beat it and oyle and beat it and so one after another till it be lin=
=iment unguent nutrimum Mr Rasine.
For a Cough and shortness of Breath.
boyle foolefoot and tops of hishop in spring water till half be consumed
then clear it of and sweeten it with Honey and boyle it again when it is
cold bottel it up and keep it for use. take half a pint of this morning and
night fasting.
To Make Rice Puddings
Take a quarter of a pound of Rice and boyle it in fair water or
new Milk. when it is plump put it into a Cullinder to drain then
take as much beef suet finely pickt and Shred, as Rice and six
Eggs but only four whites, and some thick cream, Nuttmeg
Mace Sugar salt and rosewater as much as you think fit then
fill the small gutts with it.
To make wild Duck Sauce
Take some Clarret wine and put it in a dish with a sliced onion
and set it under your Duck as it rosts when the Duck is enough
enough take the sauce and blow of the fatt and shake a little
butter in it and put it to your Duck and serve it.
To make sauce for young Ducks
Take bread crumms boyled with the blades of young onions in
water mix some of the gravy of the Duck among it with some
butter Pepper and salt.
To Dress Salmon Hott
Take a litle white wine put to it some whole pepper mace and
cloves and let them boyle togeather then take a good deal of sweet
butter a litle vinegar a little fen
n
ell cutt small and the yolk of an
hard Egg cutt small and so put it to the Salmon for sauce and serve it.
To make sauce for boyled Chickens
Take butter and viengar and boyled Parseley and sugar and
scalded Goosebereys if yo have any
To Dress Calves foot
When they are boyled and Drest then stew them in half water
and half vinegar a bit of whole pepper mace sugar salt Currants
if you please.
A strengthening Broth
Take a young Cock when he is Drest break his bones, boil him in
so much water as his bigness will permitt (to make strong
broth) when you have scummed it put in a crust of bread
one ounce of the heartshorn shaved: if you would have it Loos=
=ing put in some large mace if binding a litle Cinamon boyle
it till it will it will Ielly when it is cold: & drink it warm or eat it with bread
42
To
For yellow Mix Cambugis with gum-water
For scarlett mix vermilion with Gum water
For Blew mix verditur with Gumwater
For Green mix Blew and Yellow togeather
For a Shade of Reds boyl Brazill with Sizeing
For Purple boyle Logwood with size and a little Alome
For Orange mix red Orfin with Gumwater
Then Glase them all over with Gum Arabeck
Orange Cakes
Take six Chiny oringes pare them thin take the meat out them put them
in cold water as you do them then set ^on some clean water when it boyles put
in the pills and let them boyle till they be tender take them up and beat them
in a Stone morter verry fine then take 4 kentish pipens pare them and
cutt them from the core then boyle them in water till all the Goodness be
got out of them then strain the Liquor from the rest and put the Liquor
to your oringes then weigh all togeather take half the weight in Sugar &
put it to the pulp and let it have a good boyle then put in the Iuce of four
Lemons give them a good heat but not boyle them put in the other half
weight of Sugar and heat it a litle
To make past for flaps or CheesCakes.
Take one pint of fine flower half a pound of Butter the yolks of 3 Eggs and
one white and Sugar to discretion work all these togeather and put as much
rose water to it as will make it past.
Germander
the decoction of it made and drunk cureth all deseases of the brain as
continuall head acke falling sickness Melancholy drowziness and dull=
ness of the spirits the Iuyce of the worms in them the tops whereof
when they are in flower steeped 24 hours in a draught of white wine
and Drunk killeth wormes in the belly.
For a sore head
Take of Litharge of Gold one ounce oyle of roses and Vinegar of
each 2 spoonfull. beat one after another togeather i.e. vinigar and
beat it and oyle and beat it and so one after another till it be lin=
=iment unguent nutrimum Mr Rasine.
For a Cough and shortness of Breath.
boyle foolefoot and tops of hishop in spring water till half be consumed
then clear it of and sweeten it with Honey and boyle it again when it is
cold bottel it up and keep it for use. take half a pint of this morning and
night fasting.