Anonymous, given as "W. M."

“ This makes an excellent dish of Meat, which must be served up in the Liquor; and though for a need it may be made with Butter instead of Oyl, and with Vinegar in stead of Juyce of Lemons, yet is the other incomparably better for such as are not Enemies to Oyle. The same Dish may be made also of Veal, or Partridge, or Rabbets, and indeed the best of them all, is Rabbets, if they be used so before Michaelmas, for afterwards me-thinkes they grow ranke; for though they be fatter, yet the flesh is more hard and dry. ”

“ To make a Chicken or Pigeon-Pye. Take your Pigeons (if they be not very young) cut them into four quarters, one sweet-bread sliced the long way, that it may be thin, and the pieces not too big, one Sheeps tongue, little more then parboyl'd, and the skin puld off, and the tongue cut in slices, two or three slices of Veale, as much of Mutton, young chicken (if not little) quarter them, Chick-heads, Lark, or any such like, Pullets, Coxcombs, Oysters, Calves-Udder cut in pieces, good store of Marrow for seasoning, take as much Pepper and Salt as you think fit to season it slightly ”

“ Take three Eggs and beat them very well, and as you beat them, put to them as much fine flower as will make them thick, then put to them three or four Eggs more, and beat them altogether; then take one quart of Creame, and put into it a quarter of a pound of sweet butter, and set them over the fire, and when it begins to boyle, put to it your Eggs and flower, stir it very well, and let it boyle till it be thick, then season it with Salt, Cinamon, Sugar, and Currans, and bake it. ”

“ Make ready your champigneons as you do for stewing, and when you have poured away the black liquor that comes from them, put your champigneons into a Frying pan with a piece of sweet Butter, a little Parsley, Tyme, sweet Marjoram, a piece of Onion shred very small, a little Salt and fine beaten Pepper, so fry them till they be enough, so have ready the lear abovesaid, and put it to the champigneons whilst they are in the Pan, toss them two or three times, put them forth and serve them. ”

“ Earthen I thinke is the best, and judgement is to be had carefully both in the size of the Pot, and in the quantity of the Water at the first, that so the Broth may grow afterwards to be neither too much nor too little, nor too grosse, nor too thin; thy meat must be long in boyling, but the fire not too fierce, the Bacon, the Beef, the Pease, the Chesnuts, the Hogs Eares may be put in at the first. ”

“ Take your Sheeps feet, slit them and set them a stewing in a silver Dish, with a little strong Broth and Salt, with a stick of Cinamon, two or three Cloves, and a piece of an Orange Pill; when they are stewed, take them from the liquor and lay them upon a Pye-plate cooling; when they are cold, have some good Fritter-batter made with Sack, and dip them therein; then have ready to fry them, some excellent clarified Butter very hot in a Pan, and fry them therein; when they are fryed wring in the juyce of three or four Oranges, and toss them once or twice in a Dish, and so serve them to the Table. ”

“ To make Sausages without skins. Take a leg of young Pork, two pound of Beef-suet, two handfuls of Sage, two loaves of white bread, Salt and Pepper to your tast, halfe the pork, and halfe the suet, must be very well beat in a stone Morter, the rest cut very small, be sure to cut out all the gresles and Lenets in the pork, when you have mixed these altogether, knead them into a stiffe past with the yolks of two or three Eggs, so rowle them into Sausages. ”

“ In the roasting bast them with Anchovy sauce, made with some of the Oyster Liquor, and let them drip into the same dish where the Anchovy sauce is; when they be enough, bread them with the crust of a roul grated on them, and when they be brown, draw them off, then take the sauce wherewith you basted your Oysters, and blow off the fat, then put the same to the Oysters, wring in it the juyce of a Lemon, so serve it. ”

“ Take a Calves head, cleane it and wash it very well, put it a boyling till it be three quarters boyled, then cut off the flesh from the bones, and cut it in peices as big as Walnuts. Blaunch the Tongue and cut it in slices, take a quart of Oysters parboil'd and bearded, take the yolks of twelve Eggs, put some thin slices of bacon among the meat, and on the top of the meat, when it is in the Pye cut an Onion small, and put it in the bottome of your Pye, season it with Pepper, Nutmeg, Mace, and Salt, make your Coffin to your meat what fashion you please. ”

“ A good Cream When you Churn Butter, take out six spoonfuls of Cream, just as it is to turne to Butter, that is, when it is a little frothy; then boyle good Cream as must as will make a Dish, and season it with Sugar, and a little Rose-water; when it is quite cold enough, mingle it very well with that you take out of the Churn, and so Dish it. ”

“ Take six Chickens, quarter them, cover them almost with water, and season them with Pepper and Salt, and a good handfull of minced Parsly, and a little white-wine, when they are boyled enough, put six Eggs onely the yolks, put to them a little Nutmeg and Vinegar, give them a little wame or two with the Chickens, pour them altogether into the Dish and serve them in, when you put on the Eggs, and a good piece of Butter. ”

“ Take the breast of a hen or Capon, and slice it as thin as you can in steaks, put therein Vinegar, and a little Sugar as you thinke fit, then take six Anchoves, and a handfull of Capers, a little long, grosse or a carrigon, and mince them together, but not too small, strew them on the Sallet, Garnish it with Lemons, Oranges or barberies, so serve it up with a little salt. ”

“ I am utterly against those confused Olios into which men put almost all kinds of meats and Roots, and especially against putting of Oyle, for it corrupts the Broath, instead of adding goodnesse to it. ”

“ Take a piece of fresh Salmon, and wash it clean in a little Vinegar and Water, and let it lye a while in it, in a great Pipkin with a cover, and put to it six spoonfuls of Water and four of Vinegar, as much of white wine, a good deale of Salt, a bundle of sweet Herbs, a little whole Spice, a few Cloves, a little stick of Cinamon, a little Mace, take up all these in a Pipkin close, and set in a Kettle of seething Water and there let it stew three hours, You may doe Carps, Eeles, Trouts, &c. ”

“ To make a Pumpion Pye. Take about halfe a pound of Pumpion and slice it, a handfull of Tyme, a little Rosemary, Parsley and sweet Marjoram slipped off the stalks, and chop them smal, then take Cinamon, Nutmeg, Pepper, and six Cloves, and beat them; take ten Eggs and beat them ”