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237. Cookery.
To stew Eeles
Take white wine & water and a great bundle of sweet marjoran winter
savory & persly & thym some salt a litle Venigar, hors-radish & shallots, when
it boiles, cutt your Eeles into handsome peeces & putt them in with noe more liquor
then to cover them, When you think them stewed enough, take of the liquor
of the fish with some white wine lemons peels hors-radish spices & the bundle of
hearbs chopped small, so when it boiles putt in some anchoves, & when you think
it enough a good deale of butter, keepe it stirring till it is melted, lay your Eeles
in a dish & poure this on them.
To Stew a Haire or Beef or mutton. Mrs. Hux.
When you have skinned & washed & joynted your haire, take your frying-pan
fill it with good Ale that is not bitter, if it be stale it is the better, putt in some salt
and a litle onion sliced, then putt in your hare into the cold Ale, but it must be cutt in
peeces first, so frye it, it will take up a good deale of time to boile it tender, then
gett some sweet marjoran, thym & winter savory, chop it small, when your hare
is half fryed & above, strow in a good many of these hearbs & some hole mace, but
you must before you putt these in be sure you skim your meat, It will take up a
great deale of Ale, but you must not putt yosur Ale in cold but boile it in a skellet
that you may skum it before you poure it to your meat; When you find your meat
tender, take it up & putt it into a dish that you serve it in upon sippets on wales
then putt into the liquor a good peece of butter & 3 or 4 anchoves & more salt
if it wants, so stirr it over the fire till the butter is melted, then poure it on your
meat in the dish.
To Stew a leg of Beef. Mrs. Hux.
Hang on your pott by 7 a clock in the morning & cutt your leg bones & all into
6 peeces, so keepe it boiling & scum it very well; about 10 a clock scrape 5 or 6 carrots
& slice them but not thin & 3 or 4 turnups pare & sliced, then take winter Savory
Marioran & thym with all sorts of spices petter & salt & 4 large Onions, and chopp
the hearbs & onions very small, mingle the Spices with it well & so putt it into the pott
Keep it boiling a pace till diner time, when you putt in these things, putt in alos
a porrenger of verius, and soake in some of the broath as much wheat bread as
you like, then when the meat is tender, serve it upon sippetts.

To make a Goose Pye.
Take your goose, cutt it downe in the back, and take out all the bones, Season it
well in the inside with hole pepper & salt, be sure you the bones well out without
altering the shape of your goose, then sow it up with thread & iust give it a scald
in boiling water, when it is a litle hardned take it out & flatt it handsomely, and
when it is cold putt in your goose in the pye, having before taken out your thread
that sow it together; Make your paste for 2 gueeses to laye one a topp the other, with
a peck & a quarter of flower & two poun^ds of butter, Season your goose on the outside
& cover them with butter, so bake it, having made your pye thick, it requires great
deale of baking. If you meane to keep it, when it is cold you must fill it up with butter.
If you putt but one goose into your pye & bone it, take six full pints dishs of flower
stroacked off a poun^d of butter, above half a poun^d of driping. this make paste enough for one goos
Cookery. 238
A parsnep's pye.
Take the best parsneps you can gett, & boile them very tender, then peele
them & cutt them in long slices, then season them with Sugar & beaten Cinamon
then putt them into your pye, laying att the bottom a good deale of fresh butter, &
putt into the pye marrow & 2 or 3 blades of mace & 3 or 4 dates sliced; when you
have layd in your parsneps, lay a good deale of butter a topp, with hard yolks of eggs,
laid on whole before you lay on the butter, then close it up, bake it, & before you
serve it up, cutt up the lid & putt in your pye a caudle made of verius or Rhenish
wine & 2 or 3 yolks of eggs beaten & a litle butter & sugar, & then sett it into the
oven for a litle while, so serve it.

To pickle Cocombers another way.
Make a pickle of Venigar, salt & dill, when they have lain in that pickle
a fortnight, take them out, wipe them dry, Then make another pickle of Venigar
Salt & dill, boile it till it will bear an egg, So poure it on your Cocombers scalding
hott, then beate a litle allum in fine pouder & strow it on them, so tye them up.
Some putt as much water as Venigar and more, and after it is boiled & cold putt it into
the Cocombers with some mace & whole pepper looke page 214. Some fater they are cold
poure melted mutton suet upon them.

Plumbs Porredge.
The day before you hang on your legg of Beef with the litle marrow bones peeces
of beef in the great Kettle thick it with Oattmeale, & when it is well boiled, take of the-
meat & straine the broath, the next day about ten a clock hang it on in the Same-
Ketle beef & broth, putt in a poun^d & half of Whole prunes 3 poun^ds of Corrints, 2 poun^ds
& a half of raisins of the sun & spices, so lett it boile till diner.
Lemons or Oranges Pudding.
Take 12 yolks of eggs, a quarter of a poun^d of butter, as much sugar, the Juice of 2 Oranges
& the rinds of them grated & beaten in a stone mortar with the butter, till it is not see, then
putt it in a dish between 2 puffs paste, litle baking serves, boiling the rinds tender & beating
them in a mortar.
Oranges Butter.
Take the yolks of 12 eggs, beate and straine them in the Juice of 8 good Oranges
Sett it on the fire, & lett in boile to the thickness of butter, then putt into it a litle bitts of
butter & sweeten it to your taste, stick it with Almonds, add a spoonfull of Orange flower
water.
Venaison's Pasty.
Take a gallon of flower, 3 poun^ds of butter, 3 or 4 eggs not beaten, putt in your
butter cold & mix it well with the flower, then take cold water & wett it as stiff as you
can, assoone as it is worked together, rowle it out, but not to thin. Then att the bottom
of your pasty, lay some suet of a Kidney of beef that is well beaten & skinned, then
Season your Venaison, lay it in & a top putt some more suet, if it be a hanche
a poun^d & a half of suet or 2 poun^ds with as much butter. Six houres bakes it, take
the bones, and when you draw out the pasty poure of the liquor of the bones baked in
a pott with water) & putt in into the pasty, till it will hold noe more, then sett the
pasty into the oven again for one minute. you may putt some wine & spices with th^e bones.
To take away the Saltness of Anchoves.
After you have washed them, soake them in milk for a quarter of an houre, this
will take of the extreame saltness.