I y- . Cjrr J \kJkjy iJ lication, as an in- fultory, unman¬ like Inve&ive and Triumph over the fuppofed miferable, and forlorn eftate of this Family, and this Perfon in particular 5 it willberequifite to obviate 8 c prepare agai nil that feeming humane fbut indeed difloyal, or at lead idlej fentiment and reve¬ rence to the frail and flu- A 3. To the Reader. dilating condition of man¬ kind, which as a general Ar¬ gument is ready at hand to oppofe the defignof the en- fuing Treatife. Not to refer the Reader to the practife of all Times, which have not failed to wreak the fury of the Pen upon Tyrants and Ufurpers (if furviving to puniOiment, otherwife their Relations and PofterityJ whole execrable Tragedies have wearied the World, and blunted the In- ftrumentsof death 8t (laugh¬ ter : nor to inftance the par¬ ticular examples thereof, as fufficient Authority for this Imitation 5 the peculiar Ju¬ ft ice due to the monftrous e- nor- normities and unparalleid in- folence of thefe upftarts, ('be- fides the difproportion and imcompetence of any revenge to their provoking impudent perfonation of Princes ) will interefledly vindicate and defend the Author from the breach of charity, much more from the rigid imputation and charge, as of a perfon de- vefted and void of nature, companion and civility. For while they yet wanton in the abundance of their fpoyl 6c rapine, atflifred with nothing elfe but the torments of ambitious dehgns, taking this cloud upon them, but as an Ecclipfe of their former Greatnefs, and as but a Turn A 4 of T o the Reader . of /porting Fortune, whofe wheel may with an imaginary volutation roll their pretty HighnefTes upwards again 5 how can the defperate de* preiTed eftate of many thou- fand loyal Subjects, who are f irrecoverably loft and pah all means, but a miracle, to their juft, or any competent Refti- ftitution, or to buoy up them- felves or Families from vulgar or Phanatick contempt: How is it poftible for them to com¬ port with the Serenity(inftead of difafterj of this Family,by whofe (ingle accurfecl plots and defigns, all their prefent and many more grievous pah miferies are derived upon them and their Pofterity. And To the Reader . And that this may notfeem the froth and fpleen of a Sa¬ tyr, what meaneth that bleat¬ ing in their prefent (lately Manfions ? The fame ceremo¬ nious and refpe&ful obfer- vances, as if they were dill the Hagen Mogens. None of the Family muft prefume to fpeak lefs than my Lord and my Lady, to the Squire Henry and his Spoufe, and the fame ftile is ufed when ever any mention is made of them in the Houfe- hold, to which pin the neigh¬ bours and necefl'ary Retainers addrelles are tunably raifed. What is this but to ftrengthen their weak, yet vain-glorious fancy, and to preferve fome A 5 re. reliques of their former vene¬ ration, left rude and inoffici¬ ous time ftiould plead a difu- fer in bar to their conceited ('but^airy)reveifion > And no queftion but the old Gentle¬ woman, who took fo much upon her, and was fo well pieafed wirh her laft Gran¬ deur, as difpleafed and af¬ flicted with the fall of it, be¬ twixt Fleetvpood , Richard and Dcsborough , is alfo ferved in the fame manner, and with the fame Grandezza's, fo that fuch is the inveterate itch and tetter of Honour in Her, that nothing but the lees of gall, and the moft biting fharpeftlnk will ere be able to cure or flop this J Protefforian Evil. And To the Reader. And herein we dob.it reta- liatefif they be notunworthy of fuch a term, as that any attribute of juftice (hould be profaned by their demerit which exa£b rather popular Fury) and repay them in tome iort 3 thofe many Libels, blas¬ phemous Pamphlets and Pafquils, broached and fct on foot, chiefly by the late II- furper, againft the blefl'ed Memory and Honour of our two late Soveraigns: more especially thofe vile and im¬ pious Pieces,called, The Court anclCharaffer of King James, and 7 he None fuch Chafles, ("a great number of which were bought ^up in the juncture of the late Reflitution, (as par¬ ticularly informed) which in To the Reader. the worft of times their bold and impudent fallhood made mod: abominable ) were none of the lead incentives to a work of this nature, in re- quital of that traiterous and mod: petulant Impofture, Whereas the guilt of this Grand-Dttme hath this fort of felicity, that it cannot be made worfeor more odious by any additions of devifed untruths $ and he mud: be a very im mod eft and immode¬ rate Fabulift that can repre* fent Her to greater difadvatv tage in this way, then Her Actions have infamed her to the World. Her Highnefs muft be plea¬ ded T> the Reader. fed to difpenfe with this frank and libertine manner of treating Her, for ’tis all we pre like to have for many millions 5 befides an old Saw or Proverb to the bargain, -.---Olim h£c meminijj'e ju - vahit t a little tranfitory mirth, for twenty years dura¬ tion of forrow 5 and if (he thinks Qie comes not very well off fo, (he is as unrea- fonablein her redu&ion and allowed Recefs,(to be envied for its plenty and amplitude, far exceeding her former pri¬ vacy, fo that (he is even yet a Darling of Fortune) as in her ufurped Eftate and Great- nefs. It is wellfor her,if histfvtehe* Kf T o the Reader. ry (then,which the Sun never faw a more flagitious execra¬ ble fa& 5 and fo comprehen¬ sive, that it reached Caliguhi wiflij can be flighted into her Cookery o 2nd that there were no other Monument of it then in Fafte, -—V t tan turn fchombni metuentia Crimina , vel Thus : That the records of his Crimes were onely damn’d to an Oven. Little fatisfu- Uion ferves the Englilh Na¬ tion (the Relations of thofe loyal perfons martyred by Him excepted) and She ought therefore to be highly thankful;, that the Scene of his Tyranny was laid here, for had it light upon the Southern parts of the World, their To the Reader. ve their nimble and vindictive :nrage, upon the Turn 3 would etihave limb'd and minced her /(Family to J tomes 5 and have ntibeen their own CooJ{s and icn Carvers. o; Lambert Simnel very con¬ tentedly turned a broach in wthe Kings Kitchin, after the Gaudies of his Kingly] Im- liipofture., in the beginning of n’lthe Pveign of Henry the VII. ; p and therefore for variety fake sialet this once mighty Lady 3 do oli Drudgery to the Publique. bj >bf Vale. ]lj • £> which he pur - pofely and liberally took off to void B the The Introduction. the Gravel in his Kidneys, with which he was continually mole fled) and for which , Urge draughts wen his ordinary Cure. In this He differed from the rtfl of his fangumous Tribe and fort of men 5 who making u(e of hu¬ mane blood for their drink * do.ft ginate and fatten themfelves .with the fuperfluous variety of meats , to whofe natural [at is fa Hi on fuel) artificial devices are added (even retorturing the Creature) that tk gejwnine Cufto is quite changedly this adulteration 5 and left in tkt mixt multiplicity of other Kehfhts and palatable Ingredient s . Herd* like them [elves , when not content with their natural private condi¬ tion of life) and the pure reftdu & fimple innocent delights there¬ of > they do corrode their minds with the (harp fawces of Ambttion, The Introdufiion. and Io alter and invert their na¬ ture , that they degenerate to other things^ and become fuch a quel- que'Chofe of vidany and debau¬ chery 5 that we can hardly fever and diflinguijh a Crime which is not inter vitiated with many other . And what prodigious infamy upon this gulofe and intemperate ac¬ count) and by this very apt jimili - tude doth this day flick upon many if notmoflof the Roman Em¬ perors! as I could inflame /uTibe- rius, Caligula, Nero, Otho, Domician, Commodus, Ca- racalla, Heliogabolus, men not to be mentioned without honour at their wickedneffe $ of (uch favage and feral manners , as if their food had been the fefJj of Pan¬ thers, Tygers and Bears , and had affimilated its nutriment in their Beftial qualities : but, as was B 2 faid The Introdu&ion. faid before , Cromwell as tn feme other cafes > was in this wholly difcriminated from them . Yet do I not think this abflemi - oufneffe and temperance was due only to his difportion either of body or mind , for his appetite in all other things was very irregular & inordinate , but cither to the mul¬ titude of thofe mordaces & eda- ces Curse, biting and eating caret and ambitious thoughts $ which made him either the Vulturs or Tantalus his Feafl , and were his continual Surfeit of an evil con* fcience 5 Diftri&us Enfis cui fuper impia Cervice pendet, non Siculae dapes Dulcem elaborarint faporem. Hot at. 01 though 1 may indulge his miltUr) labours and difcipline , and £.v amplt The Introduftion. ample that feverer abfiinencei or elf e which is principally inten¬ ded here as the Subieft matter of this difcourfe , it may be cheap Iyer referred to the fordid frugali¬ ty and thrifty bafeneffe of his Wife > Elizabeth Bowcher, the Daughter of Sir James Bowcher, commonly called Protefirejfe Joan and vulgarly known of later years ') y no other Chrifiian name, even in the greateft ffcighth of her Husbands power, and that chiefly out of Derifton and contemptuous indignation 9 that fuch a perfon durfi prefume to take upon her [elf fuch a Soveraign Fft ate^ when [be was an hundred times fitter for a Barn then a palace ; fo [porting , mocking Fate, to make good that of the Satyrifi Fcelix a Tergo quem nulla Ci- conia pinxit, B $ followed The Introduflion. followed her great luck with that £ area [lick and diBeriem nuk- name , that jhe with her Copematt might perceive^ their JF or tune was not Io entire and of fo fair an afpetf and firm Strutture-fut that the Flaws and Blemijhes and lm fotence thereof were mofi obvim and ridiculous $ their Fine Fea¬ thers had Swans feet , and their beautiful Mermaid > the fitt'm tf Dominion i had the ugly tail am fins of a Fijh , the Train of her greatnefje and profperity was tin mofi vile and [cornful reproaches And this /ball [uffice to be fpoh of her per [on by way of Prefact , the next F lew hits or Difcour[e of her Mefnagery Hufwiferj if Boufe keeping . The I THE Court and Kitchin O F S MrS.Ei, I Z A B ETB alias Joane CrommU. T O Confine and limit this Treatife to its purpofe and defignment prefixed in the Title, we muft (though with Tome petty injury to the Reader) pafs over her Oedonomy at her private home, before Olivers bold achieve¬ ment and attainment of the Supreme power, (becaufepartof it is already B 4 : pub- £ 8 3 publique) when fhe had brought as (we fay) a Noble to Nine -fence , by her pious negligence and ill manage¬ ment of the Domeftique Affairs, and was as giddy to fee her bare Walls as Oliver was mad with Enthujiafmu and Deviations of Regal Furniture 4nd all Princely pomp and greatnefs. Thofe Memorials may be reduced to this prefent ufe in this fhort Corolla¬ ry* That the former Extremities tf htrNeceffitons and indigent Condition, Hfon the bettering thereof (by the ge¬ neral Koine ) raifed in her fucb 4 quick, f**fe of the mifery of want , that jhe became mofl induftrioujly pro¬ vident,and refolvedly f paring and cau¬ tious for the future , and to prefer the certainty of her own care and diligence to the extempore,fon t and eafie delufioni of Deus provtdebit, with which jhe had been fooled before into an almofl voluntary and devoted poverty. This her Afpeft and Confederation of the future, extended it felf (with more prudence and fagacity then ter Husband C 3 j band would defcend to ) in fome humble thoughts of her prefent rife levelled to her paft depreffion: She took a prophetical pcofpe& of the Times, and having feen two, three or four variations in the calmneffe and tranquility of her Husbands For¬ tunes , did wifely prefage to her felf that after thofe Hurly burlies of war and the Tempelt of Rebellion, wherein he had whirled , and with fo much impatient precipitancy engaged himfelf, there would another turn, happen , againft which (he conclu¬ ded to be more di[creetly Armed. The firft Eddy of that boyfterous» and unruly Current of his Profperity, which at laft 6ver-ran all Banks-and Boundaries flowed into the recepta ¬ cle of her Committee-fhip in the, aflociated Counties , particularly Cambridge and Huntingdon , where tp recover and peice up her ruines, the with the fame Spirit of zeal and piety of her Husbands, confecrated iierHoufe to be the Temple of Ra~ fine, one of the prime Goddefifes B 5 next next the Caafr, whither for fa orifices all manner of Cattei clean and un¬ clean, were brought from all the ad¬ jacent parts ; as other coftly uten- filsof the beft moveables to adorn and enrich this facred place ; from whence to hope for any re-delivery was mental Sacriledge , and to en- devour it was punifhed with irrepara¬ ble ruin ; and I am fure (like the guilt ofthat crime)there are fome who now feel it to the third generation, and may without miracle to perpetuity. For not only was her Corban to be Satisfied with the produft of fuch oblations, but lands were to be fet a- part and fequeftred, the revenue of which paft firft through her fingers, and were made Impropriations of her own. Having thus recruited her Eftate, and adjuftedher ptefent Seizures to her pall Ioffes, and exalted above the Dignity of Mrs. Sheriff, or Counteffe of thofe Shires, no perfon her equal mgreatneffe • upon the Succeffeof her Husband after Marfan Moore Zfl Hie abandoned the dull Countrf,part¬ ly not enduring the ordinary demean¬ or of her acquaintance towards her, nor fufterabie nor endurable by her betters, for her imperious and unio- ciable Carriage towards all perfons of qualify; and partly to partake in the fupreme fruition of the City’s more elaborate & exquifite pfeafures,8c to hnfwife early admiration: for the La- diesof the Caufe began to appear at Thinkfgi'ving dinners, and to reckon as many diflies to a Meffe, as their Husbands numbred achievements. At her Arrival in Town Ihe was little leffe then fainted by the whole Junfto, thon°hriot in a body,-yet teveralfyby.t'hem all, and afterwards by the Paftours, Elders, and Bre¬ thren of the Seas, who came not a Howfe warming with the .breath of their Mouths,in zealous gratulations, but' brought alf Silver implements for Her accbhateodation ot houiKoldftuS,. and offered them according to the late pattern of Reformation in Guild- haft, Nor did'this humor ceafe here the if) the middle fort of the Religious,; Phanatique, lent her in iveftphaii* HamSy Nedts Tongues , ^Puncheons , and Teirces of French fVine , Runlet* and Bottles of Sack; all manner of Preserves and Comfits, to fave her the trouble of the Town ; the moll of; vVhich gifts,' they. being multipli¬ ed upon her , fhe retailed By private hands, at as good a rate as the Mar¬ ket would afford. But much more of thefe. ; was given afterwards vyhefi Oliver was returned from the 'eliding the war, and was loakt upon as the great Motion of the Parliaments proceedingsinot to reck¬ on thofe immod e^ate Bribes th^t ob|- truded themfelves upon her, more welcome by far then thofe Saintlike benevolences and civil Offices of Love, under which their corrupting pradices were vailed to no purpofe ; for (he very well underftoood the very firfi Addreffes though' never fo, innocently remote from the main de- fign, and would rate them (as they, do Poft Miles, for (he kept her con- C 7 3 ffant diliant Stages in all her publique Brocage.and Tramaftions) duely and exailly. And indeed her Houle was in this refpedt a political or State Exchange by which the Affairs of the Kingdom were governed, and the prizes of all things fct, whether Offices, prefer¬ ments, Indempnity ; as all other manner of Collufion and Deceipts were profiled, and money ftirring no where elfe: And.in the other re- fpeft of Provifiqns , it might have pafs’d for the Temple of Bell and the Dragon, (to perfue the former San¬ ctity of her Rural Manfion ) where nil thofe offerings qf, Diet were cep-y turned,or as good) alteredand affimi- lated to her nature (the ufe of the nutritive faculty ) by ferving herCo- vetoufneffe in their redu&ion ta mo- my, ■ N off/i needed no fuchauftere diligence in the pxefervation of an eftate, for it was more.then (he and her Miniifers could do to receive it. Ic was Hnpdffiblejp keepaqy Detfo* rum ■rum or order,in that houfe where toa- fterleffe money like a haunting Spirit, poffeffed and difquieted every room. It was a kind of Midas his Palace, where there was nothing but Gold to ear, only inttead of being-confined tc that indigeftible food, {he atid her Servants were moil frequently invh ted out of Dores to molt fumptuow and magnificent treatments, whence becaufe of that more facred employ¬ ment at home, (like Sabbatafians that provide themfelves bak’d aiVI cold meats for the fuperftitious obfer- vation of the day) they and their progging Lady brought home fuch re- liques, as they might mumble down in the difpatch of their bufinCfie, aiic Cave the trouble or Magick of their long Graces, which had brought a Curie inftead of a B!effing, upon their Matters and Mittrefles firft it- devours , though (he- her fdf (fo hard it is to fbfegoe and {Bake off an habitual cuftomary Hypocrifie and falacyjwould look as refigionfly upon a March pane, Preferve, or Comfit, txuii ' ts or as a defpairing lover upon his Miftreife* Lips. But the War expired, and thofe Thankfgiving and triumphal Feftivals over and ended, this pious family be¬ gan to enter upon the years of Fa¬ mine after thofe of Plenty. Her Husband was now engaged in deep defigms and practices upon the King andKingdome, and in order to ruin them both,upon theArmy;Every one of thofe mifchievous and Matchiavi- iian Confutations and pToje t ding, no way fuitable to that Port | and Grandeur , which Oliver kept j in the Army., where he was look'd upon C 17 3 ; upon with the Came reverence ana rel'peCtas the General himfelF; all ' that was Hymen like in the cele- ■ brationof it, was forne freaks and pranks without the Aid and Compa¬ ny of a Fidler ( which in thofedays 1 was thought by their precife Parents to be altogether unlawful ana fa- c vouring of Carnality , as the ring ' and form of Marriage, vVere thought ■ tuperftitious and Antichriftian ).in '■ Nol’s military rude way of-fpoyling !t of theCuftard, and like jack Pud- • ding , throwing it upon one another, v which was ended in the more manl/ ; (jameof buffetring with Cufhiohs, - and flinging them up and down the - room. Neither appeared there the Splen- i dor and Ornament of Jewells, and ■ Pearls,and the like Lufture of Gems, 1 whofe invidious refractions like poy- • fonous Effluxes, might invenome the World with Spleen and Malice , at [ their plundered andflollen radiancy; r for by the manifold Surrenders and j Stormings of Houfes and Caftles, 5 Cram- L183 Cromwell had amaffed good ftortc rarities, belides Meddals, and go! and filver Veffels, (the fpoyls ofot Captivity ) which it was not as yt fafe to produce in fuch an unfettk ment of his Conqueft, till all prc priety fhould be hudled up in the gi neralruine, out of whofe mixt an confuted rubbilh , in his new pel ifh’d Government, they mi«htc ert their Brightneffe underivablei clear from all former title and clan as the Malle of things fhall be rat and calcined together, at the laftwt verfalDi Solution. And I have heard it reported fe; Truth , that moft of rhe precioi moveables, and other things of vain at the {forming of Bafing-honjA Cromwell , fell into his hands et immediately or diredUy, the Soldie either by Command,or for foihe 3 price returning feveral precious pc cesof rhefpoyle, whofe worthihl underftood not, to his Agents, #1 gave an exadt Account thereof toe Lady Receiver at homej who Was: C 1 9 ] bout that time Teen to be very plea- fant and prajeant at the enjoyment of thole pretty things ( as (he exprefs’d her felt') being the bed for fubllance and ornament, that belonged to the noble Marquifs of winchefter and his family, which this (he-llfurper now lilted and Catalogued for her own. And if the whole Inventory of hec rapinous hoard were now producible, what a Voracious Monfter would (he appear to be? not a Corner in the Kingdoms which is not fenfible of her Ravage, and which had not a (hare in the Lombard of her uncountable and numberlefs Chattels. How many rare peices of antique Cold and Silver , are again damned to the earth from whence they were brought and are by her mifchievots Covetoufneffe irrecoverably loft, which have been the glories and mo¬ numental pride of many Families ? and the only remains and evidences; of their noble Hofpitalit;y,now buried by this Wretdh in hugger mugger, C Thofe C i0 3 Thofe advantages , together with the vails of the Army, which ihe hid upon every Commiftion, and other incid ent occafions, for her Husband Interefts and Authority, together, with his Extraordinary pay , and the Appurtenances to it, and Lands,and Hereditaments beftowed on Him,be¬ tides rewards and gratuities in read) money, amounted to an incredible Sum , which almoft glutted her eyes to fatiety, butfo, that they yvere yet letter then her belly, which could flow as much more with conveni¬ ence enough, and conferve andfe- cure it by a very parcimonious u!e, and narrow ftridt Difburfement: for having now quitted all Fearioi returning to a private condition!); theinColence of her Husbands For .tunes, which drove at the Soverai® ty , the abhominable defign beiifc communicated to her ; this grea: bank was ftill kept fupplied by her for the fupport and maintenance^ that Dignity and Supremacy to whirl Oliver afpired, and to facilitate hi mj way to it; having rightly perceived, that nothing but mony had carried on the War, and brought things to that parte, whatever was pretended of Zeal, and to the Caufe , and there¬ fore there was no difference in her manner of Houfekeeping,only Crom¬ well being now in Town for the molt part, confpiring that execrable Par¬ ricide againlt the King, fhe difpenfed with her niggerly Regulation , and having taken a Houfe neer Charing - Crop ,kept it in a manner open for allcomers, which were none but the Settary party and Officers , who reforted thither as to their head-quar¬ ters, with all their wild projections, and were Entertained with Small Beer and Bread and, Batter, which to the animation of the approaching Villa- ny , was as bad as Aqua fortis and Horfe Fle(h : for as was faid of Cafar, T'i.emo tamfobrita ad %emfHblicam evertendam acceJJit,no man came more fober to the deftrttttion of the Com - monwealth • fo I may aptly and more juftly fay, That no mefi of more ab- C 2 ftemi- (JS) abfemioufacfle ever effe&ed fo vile and flagitious an enterprife upon fo juft a Government. That being in perpetration, Mrs. Cromwell ran out of l J urfe fome fcore of pounds, (for it is-to-be remem- bred that fhe Stewarded it all along , Oliver s head being bufy with greater and worfer matters) very much to for regret and vexation ; but that Villa¬ iny over ; and fome two or three pri¬ vate Treatments given his moft fore andaddifted Complices, in Exalta¬ tion of their monftrous Succeffe j the doresof the houfe were again bar¬ red, and all perfons hindered, and of difficult admtttance,upon what fcort or buflnefle foever; and now (he was returned to her former privacy, and ordinary Diet as before. •During the reft of the time while Cromwell ftaid in England , file kept the fame tenour , having received (befides a Confirmation .of the Mar* quifs of mrcefter’s Eftate,to the va¬ lue of five thwfand pounds a year) upon the account of the defeat given C« 1 Levellers by her Husbands Treache* ry at a Thankfgivmg dinner (where¬ to he was invited by the Cit.y)a piece of Gold Plate of very good value, which difehargesd .the former Ex- pence. I muft omit many other' paflkges during his abfence in Ireland and in Scotland , and after this liminary , but prolix Account, fum up all in her menage of her Domeftique Af¬ fairs at Whitehall, for wbichihe had fo long prepared and furjaifht her fdf with Rules of Government and Oe- conomy, ifitted for her Ufurpation and the Times. For her Husband brought not fo great and haughty, as fhe bale and low fpirited thoughts and refolutions to the grandeur of that place, the Ha¬ bitation and Refidence of the greateft and moft famous Monarchs of the World, and famed throughout it for truly Royal and Princely Pomp, and immenfe Munificence and Entertain¬ ment. G j ’ She Ch] Sheliad flefh enough indeed to be¬ come any room in that fpacious Man- f?on, but Co little of a brave Spirit, that the leaft Hole of it would have made her a Banquetting Houfe ; but like a Spirit (lie came only to haunt, not to enjoy any part of it; The j Penates and Genii of the place ab- bominaung this prophane and facri- legious Intrufion, neither giving him one hours quiet or reft in it, from his troubled, miftruftful, and ill boding thoughts, nor her any Content and Satisfaction , but what fhe found in repining & vexing her felf at the cofl and Charge, the maintenance of that beggerly Court did every day put he: to. It was in the year 165 3, that Cum- n>eH firft poflfeffed and feated himfeif there, as in his own right, and in Chief, and brought his Worihipfu! Family thither, to their feveral ap- partiments, (lie having appointed one Mr. Maid ft one to be Steward of his Houfe, and one Mr. Starke) to be his Mafter Cook ( who afterwards was 05 ) was betrayed and taken drunk‘in his Cellar, defigning the like upon my Lord Maiors Sword-bearer,while my Lord was in Conference with the Prote&or, fo that he could not con¬ ceal it from the Houlhold , who (out of fpighttoHim, as being a Spie o- ver their A&ions and behaviours)firll acquainted their Lady , and the OIL ver with the fault, aggravated by the Scandal and waftful LxcelTe; info- -much, that St fir key was comman¬ ded to come before him, where in^ Head of a Complement and Excufe , He delivered, himfelf by Vomit, in the very Face of his Matter, and was thereupon difmiffed the Houfe. It will not be too diftant a Review to obferve and remarqueher Intro¬ duction to, and Seizin of this Roy¬ al Manfion , (which we have only mentioned) before any other pro¬ cedure in the Oeconomy thereof. The firll Preparatory as to publique notice, was an Order from the new Conncil of State , after the dilfolu- tionof the Parliament, commands C 4 trig kg all perfons to depart out of White -h*U , which was then the Den of a hundred feveral Families , and perfons of power, and office in the Anarchy 5 which being difficultly and grumblingly executed , iKe ho ielf employed a Surveyor to make fesrfome convenient accommodati¬ ons , and little Labyrinths, and trap Stairs, by which {he might at all times unfeen, pafTetoandfro, and come unawares upon her Servants,and keep them vigilant in their places, and honeft inthe difcharge thereof* Several repaires were likewife made in her own appartiments, and many fmall partitions up and down, afwel above Stairs, as in the Cellars and Kitchins , fo that it looked life the Pi&ure of Bartholomew Fairi ; Her Highneflfefhi p, not being yet k- cuftomed to that roomy and Auguft Dwelling, and perhaps afraid of the vaftneffe and filentneffe thereof, which prefented to her thoughts the Deviation her Husband had caufed, -and die dreadful apparitions of rhafe Princes, C*7 3 Princes, whole incenfed Ghofts wandred up and down, and did at¬ tend fotne avenging opportunity; and this was the more believable, be- caufe (he (not to name her Hus¬ bands mil-giving Sufpicions and Frights ) could never endure any Whifpering, or to be alone by her felf in any of the Chambers. And it is further here fit to be in- ftanced, that upon her firft coming, when her Harbingers had appointed her Lodgings, the fame with the Queens, which yet retained their Royal Names and Diftin&ions, fiie would by no means hear of them but changed them into other Appellati¬ ons,that there might remain no man¬ ner of difguft and difcontent to her ambitious and ufurping Gre-atnefie ; and therefore they were adapted now into the like fignifications, by the name of the Proteftors and Pro- teftreffes Lodgings, as more proper and fitter terms to their propriety , and indifputed poflefiion. D Much [28 3 Much adoe foe had atfirft to raifc her mind and deportment to this So* veraign Grandeur; and very difficult it was for her to lay afide thofe im¬ pertinent Meanneffes of her private fortunejlike the Bride-cat by Bern’s favour metamorphofed into a corojy Virgin, that could nor forbear cat- ching at Mice, foe could not com¬ port with her prefent (Condition, nor forget the common converfe and Af¬ fairs of Life ; but like fomeKitchin Maid preferred by the Luft of feme rich and noble-Dotard , wasafoamed of her fudden and gawdy bravery , and for a while skulkt up and down the Houfe, till the fawning obfer- vances and reverences of her Slaves had raifed her to a Confidence , not long after fublimed into an impu¬ dence. And this was helped on by Madam Pride, and my Ladies Hevofon, and Terkjtead, Goff, wh alley, See. who all came to Complement her High- neflfe upon the Felicity of Crommlh ACfumption to the Government, and to to congratulate her Fortune, and fo* accompany her to her Palace of Whitehall y where like the Devil cafi out, (lie entred by Fafling and Tray- er y after the ufual manner, and like devout Jezabel, took poffeffion of Naboth's Vineyard. And thus we have waited on her to this Bajilicou, now fwept and clean- fed for her fondly entertainment; and the Chymneys Imoked and heated a- gain, which had fuffered fo long a damp * and after To long a Vacation; iifpecially her Highrtefle took care , and gave llri& charge to have all the rooms aired , for fear of thofe ill Sants the Rump had left behind them and was willing to be at the charge of Pe: fumes to expel the noyfomnefle thereof, the account of which hath been feen by divers , allowed by her own hand; but foul odour was fo e- qually natural to all the Grandees, that Oliver when he died left it in a wdrfc condition then when he, found it, as is publicjuein feveral TieaU- kS. D 2 Crom- Cromwell was now his own Steward and Carver, not limited to.any ex¬ pen ces of Houfekeepingno more then to the Charges of the Govern¬ ment ; but was abfolute both at Din¬ ner and at Council Board, neither of which were yet well fetled ; And therefore, befides the nearnefs of his Wife, it was neceffary he fliould ap¬ pear extraordinary frugal of the peo¬ ples Purfe, ( who wifh’d every bit he eat might choke him , for all hit temperance ) in his private and pub- toque Disburfements. Only that he might not appear fo much a Military Govern our, but have fome thing of the Prince in him, about Noon time, a man might hear a huge clattering of Diilies, and noife of Servitors, in rank and File marching to his Table > ( chough neither fumptuoufly nor ex¬ traordinarily furnilhed) in fome imi¬ tation of Paninsp/£ntUtn* in his an- fwer to the Grecians , after his Tri* arnph and Conqueft or Perfetts , the laft Mace ion King ; Ejnfdem ejfe Ai itimi & Aclem & Conviviam inftrttti ere , iHam qttidem ttt formidolofus Hojlibus hoc nt Amicis grat hs appa¬ rent j in iinglith thus, ‘Tis of the fame [pint to order a Battle , as to furnifha Feafi, by the one a man ap¬ pears terrible to his Enemies , and by the other pleafing to his Friends. But at his private Table, very rarely or never, were our French qnelqtie-chofesy fuffered by him or a- nyiuch modern Gafto’s , whether with the Fright he was prejudiced of Poyigj, by fuetr devices, ( at an vitation made him and his General the Lord Fairfax, with the other of thetiipreme Commanders of the Ar¬ my, by a fmall Officer therein, Who was formerly a Cook) at a Ladies in Hammerfmith , wherO with Ore Leg of Mutton dreli aU forts of ways he entertained them all, but upon theif difeovery of the Fellowes audaciouf- nelfe in bidding them, which promp¬ ted them to believe it Was a defign a- gatnft their lives, and put moft Of them to the Vomit, was like to have been dreft himfelf by the Hangman ) D 3 or C3*] or by fome ftronger or more Mafcu- line Appetite , which partaked with his other robuft faculties, is uncer- tain; fure it is, that when in Treat¬ ments given his FamiliarSjfirch things were let upon the Table , ’twas more for fhew and fport then for Belly Timber, and about which the good Hufwife never troubled her head. She, to return to her Government, very providentially kept two or three Covves in St. James s Park, and e- reifed a new Office of a D|jry in Whitehall ;, with Dairy Maids to in¬ tend that bufineffe folely , ( as molt of the Employment for Servants was managed by Females, for there were np Sergeants but fuch as waited with Halbeirds on the Guard ) and fel to the old Trade of cherming But¬ ter , and making Buttermilk, not were Oxford Kates fine things, hatf fe famous among the Cavalier La¬ dies, as my Lady Prote&ors Butter among the Mufhrome • 2ealous La¬ dies of the Court > moft whereof, being Apple, or Oyfter-women, or Stocking- C33 D Stocking-Heelers, and the like, did much wonder at, and magnifie the invention and rarity. Next to this Covy of Milk Maids the had another of Spinfters, and Sowers, to the number of fix, who fate the moft part of the day , after fiie was ready , in her.privy Cham¬ ber lowing and ft itching; they were all of them Minifters Daugbters,fucb as were inveterate Nonconformifls to the Church, for which caufe, and rhe pretence or piety ( the main in¬ gredient to things of the lead Mo¬ ment) they were added to the Fami¬ ly; Nor aid the Turkiih Minifters take more care to fucnith the Sera¬ glio, andgratifie their Matter with choice Virginities,then fome' of theie pious Pimps did lay out for indigent godly Maidens to pleafure this pro- flitute Charity of hers,that the world might take notice of her exemplary Humility and Companion. But in¬ deed all perfons of breedingand qua¬ lity , abhorred the indignity of her Service, and & rather then be fer* C 343 ved with common Drudges , The e- retted this new order, and continued it to the term of her llfurpation. Herein following the Steps of her Husband, who made a new daring Militia of zealous perfons,. fuicehe could not be Ter ved with generous Spirits. > She was once refolved by the financeand Advice of her Mother, to have made afmail brewing place, with Veffels , and other accommo« dation for her own, and Oliver's Drink, as not liking tne City Brew, ing, nor trurting to the Artificesof the Town; but about the fame time, a Drink was then grown famous in Lo&dotiy being a very fmall Ale of 7 s. 6 d. a Barrel, well boy led, and well tafted and conditioned, called, and known by the name of Morning Dew ( from the Brewers name as X haue heard)which was thence brought intorequeftat Court, and was the Diet Drink of this temperate Cou¬ ple, and the cool refreshing enter¬ tainment of thofe flouncing Ladie 4 C 35 3 that came vveltring and wallowing in their COaches inltead ofDrayes to viXit Her. And for the Kttchin and Pantry a great Reformation was intended* but the multitude of Comers and Goers upon her firft fetHttg there, and num¬ ber of Mouths which came gaping for preferment, being to be ttopt with Vi&uals, put her befides her propofed Regulation, yet was there not a joynt of Meat for which the Cook was not to give an account, which fhe overlook’d, as it came from them to the Steward, whofe ac¬ counts likewife were pun&ually call up by her, andfirmeaby her hand, afwell as afterwards by the Pro¬ tectors. Nay, fo fevere and ftri£t fhe was in this thrifty way of-Houfe-keeping, that fhe defeended to the fmalteft and meanelt matters, the very Chaffer, and price of the Market, and that the Reader may not think he is im- pofed on and' deceived by a general imputation of her niggardlpede; £ C30 will give him two notable and appo life inftances. The firft, was the very next Sum¬ mer after his coming to the Protecto¬ rate in 1654. in June , at the very firftfeafonof Green Peafe, wherei poor Country Woman living fome* where about London , having a very early but fmall quantity in her Gar* den, wasadvifed to gather them, and carry them to the Lady Prated* reffe, herCounfellors conceivhiglhc would be very liberal in her reward, they being the'firft of that year; ac¬ cordingly the poor Woman came to the Strand ; and having her Peak amounting to a Peck and a half, in a Basket, a Cook by the Savoy as ihe pafled, either feeing or guelfmg at them , demanded the Price .> and upon her rtlence offered her an Angel for them, butt he Woman expe&ing fome greater matter, went on in her way to Whitehall, whereafter much adoe, fhe was directed to her Cham¬ ber, and one of her Maids came out, and undemanding it was a Prefent C 37 3 and Rarity, carried it in to the Pro- tcftrefife, who out of her Princely Munificence fent her a Crown,which the Maid told into her hand; The Woman feeing this bafeneffe, and the frttftration of her Hopes, and re- membring withal what the Cook had proffered he r; threw backet he money into the Maids hands , and dejired her to fetch her back, her Peafe , for that jhe was offered five (hillings more for them before jhe brought them thither , And could go fetch it prefently ; and fo half flightingly and half afhamed- ly, this gteat Lady returned her pre- lent putting it off with a cenfure upon the unfatisfa&ory daintineffe of luxu¬ rious and prodigal Epicurifme : The very fame Peafe were afterwards fold by the Woman to the faid Cook, who is yet alive to juftifie the truth of this Relation. The other is of a later date, upon Olivers Rupture with the Spanyard , the Commodities of that Country grew very fcarce, and the prizes of them railed by fuch as could procure them them underhand: Among the reft* 'f thofe goods, the fruits of the growl .® n of. that place were very rare an 1 dear, efpedally Oranges and Lm mans. One day, as the Prote&or was pri, hl ; vate at dinner ; He called for an 0 ^ range to a Loyne of Veal , to tvhicc he ufed no other Sauce, and urging , the fame command, was anCweral by his Wife, that Oranges acre 0 C1 ranges now, that Crah Oranges wm w cofl a Groat , and for her pan , M f never intended to give it ; and it W« f ' prefently whifpered , that i'nre k ® Highnefs was never the adviier of the ; Spanifh War, and that his Highnefs J mould have done well to have con- 1 fulted his Digeftion, before his hifh r and inordinate appetite of Dominioa and Riches in the Weft Indies. I might confirm this by other re¬ trenchments of Expence, whene¬ ver flie could confine his Table to’her own privacy ; particularly it was a great Mode, and taken up by his C i tending a more exquifite taft and nu- ' triment in it, then when dreffed whole and entire ; where I cannot n but (mile to think how it puzzled her Ladylhips Carver* to hold him to the , Knife, and to apportion half and i quarter Limbs according to Art. Much more do I wonder what thofe Fellows at Rome did , or what ‘ they would have done here, who kept 5 carving Schools luii (truBorii , and , had all manner of Fowl and Fifh, and fuch other grand Feftival meat , carved in Wood, which they marked , out with wooden Knives with very great curiofity, and inftrudted their Scholars,wholearned it as a worfhip- fut Employment and way to prefer¬ ment, as theSatyrift very elegantly. Sum trie cum magno left# at-que ajrer & Pymrgm, Et Scythica volucres , & Pbcemcop- term ingens , Et Gttulm Oryx hebeti lautiffimx Ferro CtdituTi & tota fomt tilmea c ed it all over;when as if that had bee: | w the Sign, Oliver catches up hi*Nap Cl kin and throwes it at Pri he at hin again, while all of that Table we: engaged in the Scuffle : the noil 1 45] whereof made the Members rife be¬ fore the Sweat-meats were fet down, and believing dinner was done > goe J |td this paftime of Gambols, and be Spectators of his Hi|hne{fes Fro licks. Were it. worth s' Defcription , I could give the Reader a juft and par¬ ticular Account of that Ahab FeftU val, as it was folemoized in the Banquetting Houfe of Whitehall. But I muft pafle it, and thofe other- Nuptial Entertainments at the Ma¬ in riage of his Daughters,and the Treats at l hi gave to Duke Crequi , and uei .Monlieur Mancin the Cardinal's tc; f great Counfellors,and Familiars Ne- fcl ^phew, .as things beyond her Sphere, rr ..and put of her charge and my pur- pofe, and inflapce the common or- r i: tjinafy-dieCof this Family, whereby the Reader will better perceive, and at be perhaps advantaged alfo by the it intention and nature of this" Dif- V tCOUrfe,- f • \ .. .. 1 1 - -- l -- ( 4 «> llmf ottvwf the mofl ufual Meat and Diet obferved at her T and skin them, wafo» the Sweatbreads both of* Veal and Lamb , and wipe them very dry6, B $ take- :CS»3 ; take the Lambs Liver and llired ittve- ry fmall ; take the Udder of a Leg ©f Veal and flice with it , feafon all with a little fait, Nutmeg > Mace, and Cloves beaten*, and two whole Pepper , then fhred two or-three Pippins and candid Limon and 0- range peeb, half a dozen dates di¬ ced, with Currants and White Sugar, a; few Carroway feeds, a. quarter o£ a pint of Verjuice, and as much Rofewaterj' a couple of Eggs; Roll up all-thefe together rn little pud¬ dings or Balls made green with tta juice of Spinnage, and lay a pudding, then a Sweatbread,. and then a Lamb- Bone, till you have filled up the Pye, and ‘cover them with Dates-andiliced Citron .and Limon. When it is drawn take two or three Yelks of Eggs, beat them , and put them to a little,frelb Butter, White wine, and Sugar , and pour it into the Tbnnel, fcrape fome Loaf Sugar upon the Lid and fefem iti A rare White-pot. Take three pints of Cream , whole Cinamon, a litrle fliced Nut- meg, fetonthe Cream, and fpice and lcall’d it, take a penny Loaf,(lice it very thin, take a Couple of Mar¬ row-bones,lay the Marrow-fliced on the bottome of the Dilli, upon the Marrow lay the bread, then lay Rai- finsof the Sun over the bread , andj lay Marrow again as before, to the 3. pints of fcalded Cream add p. Yelks of Eggs well beaten , with Rofe- vvater , fvveeten the Cream with white Sugary and take out. the. whole Cinamon, and beat the Cream and eggs well, fill up a broad fhallowr Bafin, and bake it; when ’tis e- nough fcrape fine Sugar on • it»,' and fiick it with red and white.Muska»* • does.,, and fofervc.it,. A rare Citron Fadding. Take a penny Loafe and grate it > apintand a half of Cream, halfi d&tencf egg?, one Nutmegdiced, a little/Salc, an Ounce of candied Citron diced fmall, a little candid Orange Peel diced, <3 Ounces ef Siigar, put thofe into a wooden Dilli well flowered and covered with a Cloth, and when the waterboyletf put it in; boyl k well , and ferve it ^pwithRofe-water and Sugar , and dick it with Wafers or blanch’d A 1 monds 0 Mow to make Liver Fad dings. Take the Guts of a young Hog, ■wafh 'them very dean, and lay them two or three dayes in the water, take the Liver gf the time Hog and boyle it it till it will grate, then grate it very fmall and fine, take to the weight of the Liver almoft the weight of Beef Suet, feafonit with Salt, Cloves, Mace, and Nutmeg, finely.beaten, a penny Loaf grated, -a .pound of the beft white Sugar, two pound of good Currants,a pint of good Cream a quarrer of a pint of Rofe water three eggs-;- mixe altogether to tfuch athicknetfe as you may fill the Guts, then prick them, and put them into boyling water, and keep an evendire for half a quarter of an hour, then take them up and lay. them, upon #aw; you mu ft have ateare in boyl- ing them', thas you tye them not too bard nor too flack, left they break,. ( $niaU Bm 11*1 How to make Marrow Pud dings , (which (he ufu- ally had to her Break- faft.) Take a pound of the beft Jordan Almond?, blanch them, bear them fine in a ftone or wooden Mortar ( not in braffe ) with a little Rofe* water, take a pound of fine powder Sugar, a penny Loaf grated, grated Nutmeg, a pint of Cream the Marrow of two Marrow-bone?, two grains of Ambergris j mingle them altogether with a little Salt, fill the Skins, boyl them gently as before. How to make Marrow Pa- flies.. Take Come Marrow- and Apples, iLred C 57 ] Hired the Marrow and Apples, and put to them a little Sugar; put them into puff paid, and frie them in a pan with frefh butter,andferve them up to the Table with a little white Sugar ftrowed in it. A Country way to. wake Sawfedges. Take Pork, not fc'much fat as lean , mince it exceeding fmalk to¬ gether , then take part of thaFledc of Pork, which is-the Suet, in pfe> ces about the bigneffe of the top of yburfinger, feafon each apart with minced Sage, good ftcre of. Pepper and Salt, fome Cloves-and Mace, mixe.ih the fe-afoning into each 6f them'; take the fmall Cheeps Guts , and deanfethem, ( others ufe Ca¬ pons Guts) and fill them with your Funnel , always putting fome of the Fleck between the minced , if you have it ready you may. fpririckle a little little Sack on the top of the Sawfcdge Meat, it will make it fill the better. Another tray. Cut a Gammon that is very red, and half boyt it , mince it very f#all. if the Gammon be not fat, take half asmtidtlard of Bacon-, mince it likewife, mingle them to¬ gether,. and beat them in a Mortar, feafon it with Time and Sage minced very Imall> and good/lore of' Stepper beaten to dull, with a little Cloves, Mace ; , and Nutmeg , and a pretty quantify of Salt, for;they mull tait of that very firong£ add to them tne ■Yplk'of. two.Eggs-, and fo much rd wine as will bring them up Into a body, mingle themwTlwkhjou: hands fill rhem'ijnto_f^igdIf $I$ris‘a$ big a£ ordinary Sayvfedges, th^n harjg them: in the ^hymn^yfor aiime ? tncy ak'hofto'be eaten in-,, the Stanbut ■afttf do fqrve:far :&ailer ,a}j tpe' .year * ’ ‘ To/ Tlo Make green Sawce. Take a handful, or a greater quantity of Sorrel, beat it in a Mor¬ tar with Pippins pared and quarter red, add thereto a little Vinegar and Sugar, put it into Sawcers. Other- wife take Sorrel, beat it and {lamps it well in a Mortar, fcruze out the juice of it, put thereto a little Vf- aegar, Sugar , and two hard eggs minced fmall, a little Butter and grated Nutmeg, fet this upon the Coals till it is hot, and pour it into the difli on the Sippets, this is for Hen, or Veal and Bacon. To drejfe TJdders and When they are boyied enough in the Beef Pot and skinn’d, you mud have your Turnips ready boyi¬ ed, ecf,* cut in peices and foakt in Butter, or otherwise Collyflowers and-Car- rets, or all of them, then put the Turnips all over the bottome of a large diiB, then flice out the Tongues and lay the (ides one againft another, flice-the Udders and lay them be¬ tween , oppolite to one another, garnilli the. Collyflowers all over them, and the Carrets up and down between the Collyflowers , with barberies and Parfley in the brim of ' -. l -— To mal^e Goosberry Cream , Firft boy le , or you may preferve your Goosberries, then having a clear Cream boy led up and feafoned with old Cinam.on, Nutmeg, Mace, Su¬ gar, Rofe-water and Eggs, dilhit up , and when it is cold take up the Cioosberries with a pin , and flick them on in rounds as thick as they can lye upon the faid Cream, garnifhiflg your c«o your Dtfh with them,and ftrow them over withi the fined Sugar and ferve them up. 7 0 Fnnnado. Take one quart of running water, put it on the fire in a Skillet, then cut a light Roul of bread in fltces, about the bigneffe of a groat , and as thin as Wafers, lay it on a difh pn a few Coals, then put it into the wa¬ ter with two handful of Currants, pickt and wafht, a little large Mace, feafonitwith Sugar and Rofewater, when it is enough. To mab^e a SachJ*offet. Set a Gallon of Milk on the fire’ put therein whole Cinnamon and large Mace when it boyls dir in a half or whole pound'of Naples bas¬ ket grated very fmall', keeping of it Sirring wlfle ft boyls, then beat 8. MO Eggs together, casing of the white? away, oeat them well with a Ladle- ful of Milk, then take the Milk of: the Fire and ftir in the Eggs', 1 then put it on again , but keep it ftirrin^ for fear of curdling, then make rea¬ dy a pint of Sadd, warntingit upoi Coals with a little Rofe-water j.fea- fon your Milk with Sugar and pour it into the Sack in a large bafm, i® ftir it apace, then ftrovv. on a goof deal of beaten Cinnamon * ahd fo lerve it up. -ri- —1. ,f ... - i 't y To wake a wade Dijb of apples. Put on a Skillet of water with fome J Currants a boylingthen pars about a dozen of Pippins , and cut them from the Core into the faid water, when they are bo k J tender, pour them into a Cullen Jar, wft the watet is drained from them, put them into a difti and feaion them (hut C« 3 3 .(but if you have: time ftay until they -are colei left it melt your Sugar, befides it will fpoil the Taft ) with Sugar, Rofe-water., Cinnamon, and Carraway-feeds, then roll out two Ibeetsof paftj .put one intheDifti bQttome, !and all over the Brims, then lay in the Apples in the bottom round and high, wet it round and cover it with the other fheet; clofe it and carve it about the. brims of the Dilh as you pleafe, prick it and bake it, fcrape Sugar upon it and ferve ;it up. To roaji Eels . When they.are Read, cut them to peices about three or four inches long, drye them, and put them in¬ to a Difti, mince a little Time, two Onions, a peiqeof Lemmon Pill, a . little Pepper beaten final!, Nutmeg, Mace, and;Salt, when it is ctit ex¬ ceeding fmall, ftrow it on the Eels with the Yolk of two or three Eggs, then C<5 4 3 then having a fmall Spit ( otberwife ■^couple of Equate flicks made for thatpurpofe) fpit through the Hele crofs wayes, and put a bay Leaf be¬ tween- every peice of Eele, and ty¬ ing the flicks on a Spit let them roaft, You need not turn them conftantly, but let them fland until they hiffe, or are brown , fo. do them on the other fide", and put the diih (in which the Eele was with the feafoning ) under¬ neath to fave the gravy, bafl it over with fweet Butter. The fa wee: mull be a little Clarret Wine, fomemin¬ ced Oyfters with their liquor, a gra¬ ted Nutmeg and an Onion, with fweet Butter, and fo ferve it. To make an Tele Pye* Your Eeles being Head, wafhed, and cut in pieces, as long is you think convenient , ppt to them a handful of fweet herbs , Parflcy minced with, an Onion, feafon them with Pepper > Salt, Cloves, Mace, 16}1 ■ and Nutmeg, and having your Cof¬ fin made of good paft, put them in and ftrevv over them, two handful of Currants, and a Limon cut in dices, then put on Butter and clofe the Pye, when it is baked , put in at the Funnel a little fweet Butter, white Wine and Vinegar, beaten up with a couple of Yolks of Eggs. To drejfe a Cods head. Cut off the Codds head beyond the Gills, that you may have part. of the body with it, boyl it in water aud fait, to which you may add half a pint of Vinegar, the, head muft be little more then covered before you put it into the Caldron , take a quart of the biggeft cleaneft Oyfters, and a bunch of fweet hearbs and O- nions, and put them into the mouth of the head, and with a packthread bind the Jawes faft, you muft be Cure to pick it and wafli it very dean, when it is boyfed enough, take it up and fetita drying over a ChafifigdiA of Coals, then take the pyfter l f$> quor, four Anchoves , and a diced Onion; put to them a quarter of 3 pint of white Wine, andfweetbut- ter, and melt them together, and pour it on the Cods head , flick all ortnoA of the Oyfters upon tk head, or where they will enter, m \ garni (hit overwith them, grateon I a little Nutmeg, and fend-it lmoking | up, garnifli the brims* of the diir. 1 with Limon and fliced hay Leaves. ; To boyle Perches . Let your Liquor boyle, and yon. Pan be feafoned with a little Whits Wine, a couple of Onions, cut in halfs, and a bunch of fvyeet hearbs, and a little white Pepper, boy 1 the:. ( up very- quick,and flea them onbhti (ides, and difli them upon Sippets, . then take a little white Wine, grtyfi j and. .Vinegar, with a grated Nutmeg j 1 -and alnioft boyl it over a Chafin' tm dilb, then pour Cweet gutter over-ft- garnilli it with barberies and diced Limmons. To boyle Eeles. Cut the Eeles as before, and ftew them, when they are half done > beat a little Ale with Vinegar, and put into the Liquor, with fotne Par- i (ley and fweet hearbs * Difli them ; and ferve them up in their broth with a little Salt. To boyle Woodcock^ or l Snipes. Boil them either in ftrong broth,oc ' in water and (alt , and being boy led Jftke out the-Guts chop, them ' imall with the Liver, put; toitfome ’ ; crumbs of grated whitebbead, a Irt- f; de of the Broth of the Cock, and ’ Urge Mace; ftew.themtoge- F ** [lay ther with Tome gravy, then diflblve the yolks of two Eggs with fome wine Vinegar, and a little grated Nutmeg, and when you are ready todifhit, ! put the- eggs to it, and (Hr it among!} the lance with a little Butter • ft : them on fippets, and run the feuceo- : ver them with fome beaten Butter, 11 and Capers, or lemon mincedfmalf, barberies or whole pickled grapes. '' Sometimes vvith tbis:fatice boil’ ‘ fome flic’t onions, and currans boil’d 11 in a broth by it felf; when you boil it with onions rub the bottome of the di|T* with Garlick. ] How to boil Cockj" or Larkj otherwayes, ■ ■ ■ 0 ! Boil them with the Guts in them, w! in ftrong broth , or fair writer, and an shree or four whole onions, largej fa mace, and fait ; the Cocks being m boil’d , make fauce with'fome thin te •flices of Manchet or grated bread it lir i: . ' ano> I 691 another Pipkin, and fome of the broth where the fowl or the cocks boile, then put to it feme butter and the guts and liver minced, then have tome yolks of eggs diffolved with fame Vinegar, and fome grated nut¬ meg , put it to the other ingredients* .ftir them together, and difh the fowl on fine fippets, pour on the fauce with lome flic’t lemon, grapes, oc barberies, and run it over withbea¬ ten butter. Ilo boile Capons , Pullets , ChichgnS) Pigeons , Phea- fants or Partridges . Fearce them either with the bone or boned , then take off the skin whole , with the legs, wings, neck * and head on, mince the body with fome bacon or beef-fuet, feafon it with nutmeg , pepper, cloves, bea¬ ten ginger,fait,and a few fweet herbs finely minced ^and mingled among F 2 fo r e ( 7 °) fame 3 or 4yolks ofeggs. fome to- gir,whoiegrapes y gao$herries,barbe ries, and piiftaches ; fill the skins and prick them up in the back, then ftew them between two difhes with fome firong broth,white wine,butter,fome large Mace, marrow, goosberries, and fweet herbs; being ftew’dfervc them on fippets with fome marrow andfltc’d lemon; in winter, cur- rafts. Pirft boyl the Capon in water and fait, then take three pints of ftrong broth , and a quart of white wine, and pew it in a pipkin with a quarter of apoundof dates, half a pound 6r finefugar, four or fjve blades of Urge mace, the marrow of 3 maT"“ bones,a handful of white endive; tbefe In a pipkin very kifurely It‘may but only fimper, then finely £713 finely ftew’d and the brcth well faff¬ ed, Grain the yolks of ten eggs with feme of the broth. Before you difh upthe Capons or. Chickens, put in the eggs into the broth, and keep i* ftirringthatit may not curdle, give it a walm and fet it from the fire; the fowls hping'diihqd up;pupoix tbe broth, and garni fh the meat with datesj marrow, large mace, endive, preferved, barberies, and oranges, boil’d skirrets, poungarnet , and curnells.Make a lear ofalmondpafie and grape verjuyce. A Tnrbjjb dip of meat. l ake an interlarded piece of Beef, cut it into thin dices, and. put it in¬ to a pot that hath a clofe cover, or hewing pan; then put into it a good quantity of clean picked rice , skin it very Well, and put into it a quan- F 3 city X 70 tity of whole pepper, two or tfrec whole onions, and let this boile very well, then take out the onions, and difo it on fippets , the thicker it is the better. To flew a Fillet of Beef in the Italian Fafbioh. Take a young tender fillet of beef, and take away all the skins and fin- news clean from it, put to it fame good white wine (that is not too fweet) inaboul, wafh itandcrufh it well in the wine, then ftrow upon it a little pepper, and a pouider ca!- led.Ttf^ra m It all an ^ and as much fait as will feafon it,mingle them ve¬ ry well, and put to it as much white wine as will coverit,' lay a trencher upon it to keep it down in a clofe pan with a weight on it, and let it fteep two nights and a day;then take it out and put it into a pipkin with, feme good beef broth, but put none ( 73 ) , none of the pickle to it, but onely beef broth: anti that fweet, not fait; cover .it dole, and fet it on the em¬ bers, then put, to it a few whole cloves and mace, and IctitfteWtill it be enough, it will be very tender and of an excellent -tafte.; ferve it with the fame brpthas. much as will cover it. To make this Tamar a, take two ounces of coriander feed,, an ounce ofannifeed,an ounce of fennel • feed, two ounces pfclpves, and an ounce of cinamonj; Beat them into a grofs powder, with a little powder of winter favory, and put them into a viol glafs to keep. To make an excellent Fot- tage called Skjnke. Take, a leg of beef, and chop it into three peices, then boil it in a pot with three pottles of fpring wa¬ ter, a few cloves, mace, and whole F 4 pepper; C?4l pepper; after the pot is fcumrned, put in a bundle of fweet marjoram, /ofemary, time winter fa vory, fage and parfley, bound up hard, fome .•fait, and two or three great oni¬ ons whole ; then* about an hour bc- fbre dinner put in three marrow¬ bones , and- thicker* it With fome ftrained oatmeal, or manehCt flic’t and fteeped withTome gravy, ftrong broth, or fome of the pottage : then a little before you dilb up the Skinke, put into it a little ftfie jpoulder of Saffron, and give it t Walrti or two j difli it on large (lice; of French Bread, and dilh the marrow-bones on thCrti in a fine clean large difli - then have two or three manchets cut into toafts, and being finely tfc&ftedy lay on the knuckle of beef in the middle of the dilb', th* marraW" bones round about it, and the toafis.round about the difli brim, ferveithhr. i7fl To flew a R nwp y or the fat end of a Bmfytof Beef m the French fajbion. Take a Rump of Beef,bbif it and {cum it clean , in a Revving pan or broad mouthed pipkin, cover it clofe aod iet it {lew an hour > then put to it force whole pepper, doves,mace, and fait, fcotch the meat with your Knife to Iet out the gravy, then put in Come Garret wine, and half a do- jenbf dic’d Girons-j having boil’d^ ap6uf after put in feme Capers, or a handful of brome buds, and half a tjozenof Cabbidge-kttiee being .fir ft parboil’d in fair water, and quarter ed, two or three fpoonfulsr of wine vinegar, and ^ much verjuice, and kt it ftevv till it be teadetydmferve hoo tippets of French bread, and difl> it on tfaofe fippets j blow oR the fat dean off the Broth,, or Ccum it, WidXtick it with fried breach l7 6 l To boil a Chine fRtwrp^ Snr loins 5 BrhJ\et, Rik y Flately Buttock , or Fillet of Beef powdered. Take any of the£e,and give them in fummer a weeks powdering, in winter a fortnight , fluff them or plain ; if you ftuff them , do it with all manner of fweet herbs, fit beef minced, and feme nutmeg; fcrve them on brewis, with roots of cabbidgeboifdmmilk, with beaten Butter, &c. To pickier oaf Beef Chine , Surlotne , Rib , Brisket , Flanker Neats Tongues , Take any of the forefaid Beef, as chine or fore-rib, and ftuff it with ‘ penny- C773 pennyroyal ■, or other - fWee* herbs, or par (lev minced ima ll, and (Ottie fait, prick in’here and there a few whole cloves, and rolf it; then take Claret wine , wine vinegar, whole pepper, rofetnary, and bayes, and time bound up clofe in a bundle, and boil'd in forne Claret wine,and wine vinegar, make the pickle , ahdput fome fait to i t, then pack it up clofe ina Barrel that will but juft hold it , put the pickle to it, clofe it on 'the head, and keep it for your ufe. I often* Beef in Gibbets in the French fajhion* Take a lank of Beef or any part but the .leg, cut it into flices or gob- bets as big as. a pullets egg,with fome gobbets of fat, and Boil it in a pot or, pipkin with; fome fair fpring water, fcum it clean, and put to it an hour after it hath boil’d, carrots,parfnips, turnips, great onions, fait, fome doves, v r ; dUVSS f mace * aacb whole pepper, caver it clofe , r and flaw it rill it be very tender; then half an hour be- fore dinner, put intuit fome picked time* parfley, wimerfavory,, tweet tndfome claret vvine • rhen drib it on fine fippets, and ferve u to the table hot , garnish it with grapes, barberries, or goofeberriet, ; Some¬ times ufe prices, the bottoms of boild artichoeks put into beaten butter, and grated nutmeg, garnished with barberries. ■ > ,i»i. vS* tewed r&ttctfi of Beef. Take of the buttock of beef thin iices, crofs the grain of the meat , then hack them and fry them in Jfreet butter, and being* ffyed fine and byown, put them fa a pipkin With fome ftrong broth, a little cla¬ ret Witte, and fome nutmeg, flew it very tender j and half an hour before v ‘ ' " you you a# fodtrjwkt. torn ifoass good/grto- ▼y* elder vinegary atfflb at etov.d;- at tfVO : when youtervehtput fbine juyce of orange, and tkmz or four fIk® on it r itsw down; the-gravy foftiewhat thick > -and'put' rntDi.it wtenyou dills it fete oteatererbut* «er. Olim tf Beef Jle&ed and rofte. Take a buttocVof beefy add tilt loftie of it into thin flices as broad as your hand, tliSfAjteck'tJfcm with the back of a knife, lard them with; fmall lard, 1 and (Mott them With- peppier, fair, aw* nutmeg; then Amite a far- fmg with forttfe ^t'k?rb», tbm> ontetrf, the«*td G them them up round with fome caul of veal, beef or mutton, bake them in a difh in the oven, or rofte them, then put them in a pipkin with fome butter, and faffron, or none, blow off the fat from the gravy and put it to them, with fome artichocks, pa* tato, or skirrets blanched, being firftboild, a little claret wine, and ferve them on fippets, with fome flic’t orapge, lemon, barberries, grapes, or gooseberries. To boil a capon or chidden witkCclyflower^Jvr Cut of the Buds of your flowers, and boil them in milk with a little mace till they be very tender, then take the yolks of 2 eggs, and ftrain them with a quarter of a piri,t of fack then take as much thick butter being drawn with a little vinegar and a flic’t lemon, brew them together ; then take the flowers out ofthemilk, put C8i] put them to the butter and Pack, dif& up your capon being tender boiPd. upon lippets finely carved, ana pour, on the fauce,ferve it to the table with a little fait. To boil a Capon or Chicken with Sparagns. Boil your Capon or Chicken in fair water and fome fait, then put in their bellies a little mace, chopped parfley, and fweet butter * .being Ooiledjferve them on fippets, and put a little of the broth on them: then have a bundle or fwo of fparagus boild, put in beaten butter,and ferve. it on your Capon or chicken. A rare Fricafe*. Take fix pidgeon and fix chicked peepers, fcald and truffe them being G 2 drawn £8i] drawn clean, head and all on, then fee them and have feme lamb-Aones and fweetbreads blanched, parboil’d and flic d , frye moft of the fweet- breads flowred, have aKo Tome if* paragus ready, cut off the tops an inch long, the yolks of two hard eggs, piflaches, the marrow of >lk Marrow-bones > half the marrow fryed green, and White batter, let it be kept warm till it be almoft dinner time, then have a clean frying pan, and frye the fowl with good facet butter, being finely fryed put out the butter,and put to them fcmeroft Mutton gravy, feme large fryed oy* flers, and feme fait * then pur in the hard yolkf of eg°s, and the reft ctf the fweetbreads that are not fryed, j the piftaches, afparagus, andhilf the marrow: then flew them well in the frying pan with forfte grated nutmeg, - pepper. ( a dove or two of garlickif youpleafe) a little white wine, and let them be well ftewed. Then have ten yolks of eggs diffol- m a difli with grape*verjuice or wine vinegar, and a litfle beaten mace and put it to the frycafe, then have a* French 6 k penny loaf flie ’4 into a fair large diih fet on coals, with fome good mutton gravy, then give the frycafe two or three walms on the fire, and pour it oft the fops in the ditli 5 -garttift\ it with fryed foteetbread , fryed oyfters, fryed marrow, piftaches, dic’d almonds, and the juice-of two or three Oran- ge&i To boil a Capon , Tullet, or ChickgHi Boil them in good mutton broth s with-mace, a fiaggotof. fweet herbsi fagje, fpinagev marigold leaves'and flowers, white or green endive,-bur- rage, buglofs, pardey , and forrel, andferveitonfippets* To both Capons or Chick- ! ens with Sage- and Par - fley. , Firftboil the^ in- water. ;and fait, then boil feme parlley, {'age ) .t^er- threeeggs hard .-.chop;them; then have a few thin dices of fine man- chet, and ftevv all together,. but break not the flices of bread , (lew them withfome of the broth where, jn the. Chickens boils, Come large place, buttera little Whiter wine or Vinegar, Witiia.few barberies or grapes; di(h up the chickens on the fauee, and-fun.them over with fweet butter and lemon cut like dice, the peel cut like fmall lard , arid boil a little' peel with the chickens. £85 3 to boil a Capon or Ghick- en with divers comf op¬ tions. Take off the skin whole, but leave on the legs, wings,and head; mince the body with Come beef-fuet or lard, put toitTome fweet herbs mrnced, and feafon it'with cloves, mace,pepper,falt,two or three e°gs, grapes, goosberrieS,or barberies,bits of potato or muftirooms: In the winter with fugar, currans, and prunes fill the skin , ^rickit up,dnd flew it between two difhes, with la-gemaee, and ftrongbrotbypieces •of artichoeks, cardones or afpara- gi;s.and marrow i being finely ftew- ed, ferv'e it'on carved fippets, and run- it over with beaten butter, le- on dic’d, and fcrape on-fugar'. To To boil a Capon, Chicken with Cardones, Mhjh' rooms ^ Artichockj 5 or Oyjiers • • The forefaid fowls being parboilJ and cleanfed from the grounds, ftew them finely ; then take your car- dones being cleanfed and peeled in¬ to water, have a skillet of fair War ter boiling hot, and put them the re¬ in; being tender boild, take them up and fry them in cbopi lard or fweet butter, pour away the butter, and put them into a pipkin, with Ifrong broth, pepper, mace y ginger, verjuyce, and fuyco of orange; ftcw all together with fome ftrained al¬ monds, and Come fweet herbs chop¬ ped, give them a walm, and ferve your capon or chicken on fippets. Let them be fearfed, and wrap your fearft Fowl in cauls of Vea!, half C 87 3 half roft them, then ftevv them in a pipkin with, the forefaid cardones and broth. r ____. To boil any Land Fowl , as Tnrky 9 Bujlard , Phea~ fant , Peacock. , Par- fridge , or the like. Take a Turkey and flay off the skin,leave the legs and rumps whole, then mince the flefhraw with fome Beef fuetor lard,feafon it with fome nutmeg, pepper,fait, and; Come min- cedfweet herbs, then put to it fome yolks of raw eggs , mingle all toge¬ ther with 2 bottoms of boil’d Arti- chocks, rofted chefnuts blanched, fome marrow, and fome boil’d skir- retsor parfnips cut like dice,ot fome pleafant pears, and yolkfrof har4 eggs in, quarters, fome goosberries, grapes, or barberies; fill the skin, aad prick itiupici the back, ftevv it in [ 88 ] m a dewing pan or deep dilli, and cover it with another; but firft put fome ttrong broth to it, Tome Mar¬ row , artichocks boyled and quar. tered, large mace, white wine, chefnuts , quarters of pears', fait, grapes, barberies, and- fome of the meat made up in balls: dewed with the Turkey ; being finely boil’d or j dewed, ferve it on fine carved lip- pets, broth it, and lay on the gar- nifKwith dices of lemon and whole lemon-peel, run it over with beat¬ en butter, and garnifh the dilh with chefnuts, yolks of hard eggs, and large mace. For thedears or thickning , yolks of hard eggs drained with fome of the broth, or drained almond pafte with fome of the broth, ot elle • drained bread andforrel. Otherwayes you may boil the for* tner fowls either boned and truff up with a farfmg of fome minced veal or mutton, and feafoned as the for¬ mer in all points, with thofemate* Tials^or boil it with the bones inbe- ing C8p] ing tnift up. A Turkey to bake, and break the'bones. Otherwayes bone the fowl, and fill the body with the forefaid farfing or make a pudding of grated bread, minced fuet of Beef or Veal, fea- toned with cloves , mace, pepper, fait and grape's, fill the body and prick up the back and ltew it as a- forefaid. Or make the pudding of grated bread, beef-fuet minced, fome cur- rans, nutmegs, cloves, fugar, fweet herbs, . fait, juice of fpinage ; if yellow, faffron, fome minced meat, cream, eggs, and barberies .- fill the fowl and fiew it in mutton broth, and.white Wine, with thegizard, liver, and bones, (few it down well, • then have fome artichock bottoms boil’d and quartered, fome.potatoes boil’d and blanched, and fome dates quartered, alfo fome marrow boiM in water and fait; for the garnifh fomeboii’d skirret or pleafant pears. Then make alear of almond pafte ftrained with mutton broth fo£ the thickening of the former broth! C9®1 .Gtkiwayes fimple bein« Md vvithparfte/, ierve. it in with but tqr, Vulgar, and parfley boiled jnd minced ^ as alto bacon boiled on it fT or about it, in two. piece? v ani J two faucers.O^ green dance. Or. otbervveyeffoj: N^ijiqty-, toil er " your fowl in water and fait, tb take tirong broth and put in a faggot : of fvveetherbs, mace, marrow, '■cucumber flic’t, ,and thin flices of interlarded bacon,.and fait,t&c, ", 111 ■ ■' ■ ms To boil Capon or Chicken with Sugar Petfe. When the cods be but youngling k them and pick off the jiusksjthen vk two or three handfuls and put them into a pipkin with Mf a pound of fvvet butter, a qu after of a pint pt ‘fair Water,grofs, pepper, klt,m?& and fome fallet. Oyl; (few them till they be very tender, and drain to tbetn z or, A yojks^ofeags,, v\ 1f>*c4pfafef r ' , to make a Neats-tongue Vyi. T Ake a couple cf Neats Ton¬ gues and almoft boyle them* then cut out the meat at the butt end, as far as you can, not break¬ ing it out at the fides, put a little fuet to the faid meat you cut out, afewfweec herbs and par fly ming¬ led altogether- very fmall, feafon it with a little pepper, fait, cloves, mace, ginger, and a handful of grated bread, a little fugar, and the yolks of three or four eggs, mould it up into a body, feafon your Tongues in the infide and outfide with your feafoning afore- faid, and waft them within with the yolk of an egge,and force them fohere you cut forth the meat, and make a forced meat of the refidue; then having the coffin made in the form of a Neats Tongue, lay the n in.with the puddings little bales to them, put in dues and fhied lem- Qion with butter on the top, and G clofe ( 9 8 ) clofe it up *, when it is baked, put in a lear of the Venifon Sawce, whicli is Claret Wine, a handful of grated bread, cinnamon, gin* ger, fugar, and a little vinegar, boyl them up fo thick, as it may onely run like butter, it ought to be (harp and fweet 5 this fa wee ferves for any part of Venifon, wafh’d the. Shoulders, Sides and Haunches, which if feiforied, mull be laid iii water, and when roafted muft be ferved up ftuck with role- mary. Ho Roatt a Levret or Bare. ' C Afe your Levret, but cut not off their hinder legs nor ear?, but hack one leg through another, fo likewife cut a whole through one ear, and put it through theo- ther; in the mean time make your Sawce with a little Tyme, Sweet- marjorum, and Winter-favoury very final), with the liver of the Hare boyled,and the yolks of three or or four hard eggs, with a little Bacon and Beef-fuet,boyl this well lip with water and vinegar, when itisboyled, add a grated Nutmeg, fvveet Butter, and a little Sugar, and difh your Hare; the fame may you make to Rabbets. j To Stew Viickj the French fajhion. T Ake the Duck and half roaft it, put half a fcore oynicm in the belly whole, fome whole pepper, a bundle of tyme, a little fait, when it is half roafted, take it up and fl-flr it into pieces, put it between two diflie?, and pierce the gravy, mix fome claret wine with that gravy, and a little diced nutmeg,acouple of anchovies,wafh them and flit them, dice the c- oriyons iu the Ducks belly, cover the diflies clofe, fo let them flew while enough; take fome butter, beat it thick and fhred a lemmon in it and ferve it, garnifh your difh with the lemmcfn peel and you? oynions. G 2 To C 100 J To ma\e a TMgeon Pie. T Rufs your Pidgeons to bake, and fet them,and lard the one half of them with Bacon, mince a few fweet herbs and parity with a little beef fuet, the yolks of hard eggs, and an onyon or two, feafon it with fait, beaten pepper, cloves, mace^and nutmeg, work it up with apiece of butter, and fluff the bellies of the Pidgeons, feafon them with fome fait, beaten pep¬ per, cloves, mace, and beaten nut¬ meg, take alfo as many lamln ft ones, feafoned as aforefaid, with fix collops of Bacdn, ( the fait drawn out) then make a round coffin and put in your Pidgeons, and if you will put in lambs ftones and fweet breads,and fome harti- choke bottoms, or other dry meat to foak up the juyce, becaufe the Pye will be very fweet and full of it, then put a little white wine beaten up with che yolk of an egg when c i°o when it comes out of the overhand fo fcrve it. ToboylVidgeons after tfe Dutch way. T Ake your Pidgeons, fet and lard them, put them into a pipkin with fo much ftrong broth, (madeofknuclesofveal, and mut¬ ton, and bear) and vve!l_cover them, when they are feummed, put to them a faggot of fweec herbs, fome large mace, a hand¬ ful of capers, and raifins of the fun fhred very fmafl, fix quartered dates, a piece of butter with three yolks of hard eggs minced, with a handful of grapes or barbe¬ ries, then beat two yolks of your eggs with verjuyee and fome white bread,a ladle of fweetbytter & a grated nutmeg,fo ferve it with fippits, though the modern way is to boyl it with colops of bacon, and difh it with rice boyled, car- rets and turnips minced'fmall and colli flowers. G 3 to (-mi; To make an Egg Pye, or Mince Vye of Eggs. Ake the yolks of two dozen of JL eggs, ^ irec l them, take the fame weight of beef fuet, about a pound, half a dozen pippins, a pound of currants well wafhed and dried, half a pound of fugar, a pennyworth of beaten fpice, a few carroway feeds,, candid orange peel ffired, a little verjuyce, Tome rofe-water, fill the coffin, and bake it with a gentle heat. To make a Sallet of a cold Hen or Pullet . T Ake a Hen and roaft it, let it be cold,carve up the legs, take the fieffi and mince it fmall, fined a lemmon,'a little parfley and ony- ons, an apple, a little pepper and fait with oyle and vinegar, garni/h the diffi with the bones and lem- mon peel, and fo ferve it. to wake a Hajh of Capon or Pullet. T Akea Capon or Partridge and roaft them, and being cold, mince them very fine, the brains and wings, and tear the leggs and rumps whole to be carbonadoed, than put fomelh’ong mutton broth or good gravy, greated nutmeg, a great onyon and fair, then dew them in a large earthen pipkin or (auce-pan, flew the rumps and legs in the fame firong broth in another pipkin, then take fome light French bread cftipt, and co¬ ver the bottom of the difh, deep the bread in the fame broth, or good mutton gravy, then pour the hafh on the deeped bread, lay the legs and the rump on the hafh,with fome fryed oyders,diced lemmcn, and lernmon peel, the juyce of o- range, and yolks of eggs drained, and beaten butter, garnifh the diih with carved orajpges, lem- mons, &c. thus you may hafh any kind fund of foul; there are other whimfical ingredients inthepra* ftice of Cookery, but I mention onely fuch as have a ready and na¬ tural, not forced orforraign re- lifih, which was little ufed here. Ho butter Eggs upon Toafls. T Ake twenty Eggs, beat them in a difh with fome fait, and put butter to them, then have two large Rolls or fine Manchets, cut them in Toafts and toaft them a- gainft the fire with a pound of fine fweet butter, being finely buttei’d in a fare clean difh j put the eggs on the toafts,and garnifh yourdifil with pepper and fait, otherwayes half boyle them in the fhells, then butter them, and ferve them on toafts or toafts about them. r 105 j to Stew a Line, Leg , Brectjl of Mutton. T Ake a loyn of Mutton and joynt it well, and do fo to the breafl, and draw and fluff it with fweet herbs and minced parfley, then put it in a deep ftewing difh, with the right fide downwards, put to it fo much White wine and ftrong broth as will flew it, fet it on a great heap of coals, put in two or three onyons, a bundle of fweet herbs, and a little large mace, when it is almoft ftewed, take a handful of fpinnage, par¬ fley and endive and put into it, at the laft you may put fome goof- berries or grapes} in the winter time fampiere a*nd capers, here you may add them at any time, di(h up the loyn of Mutton and put by the liquor you do not ufe, and thicken the other with yolks of eggs and fweet butter, fo put on the fauce and the herbs over the G 5 meat Cio6J meat, and garnifh the di(h with lemmon and barberies. To hajh a Rabbet . On muft take the fiefh from I the bones of the Rabbet, be¬ ing before wafhed, and mince it fmallwith your mincing knife, fo put to it a little fteong broth and vinegar, an oynion or two, with a grated nutmeg, and let it flew up together, then mince'll handful of boy led parfley green, with a lem- mon cut like dice, and a few bar¬ berries, put it into the Harfh,and tofte it altogether, and when it is enough, put a ladleful of fwect butter to it, and difh it upon the lines, fo garnifh it with lemmon. To Carbonado Mutton. T>Oyl a fhoulder or bread: of Mutton, then dcorch them with your knife, and ftrew on anincedjtynne and falr 3 and a little f 107 ) ' nutmeg,when they are boiled 5 di(h them up, the fauceis claret wine boyled up with two oynicns, a lit¬ tle famphiere and capers, and a little gravy, garnifht with lem- mons. to pickle Oyfters. T Ake a quart of the largeftjgreac Oyfters, with the liquor,wa(h them clean, and wipe them, add to them a pint of fair water, with half a pint of white wine vineger, half an ounce of whole pepper, an handful of fait, a quarter of an ounce of large mace, with the li¬ quor of the Oyfters {trained, put altogether in a pipkin over a foft fire, let them fimper together a quarter of an hour; when the Oyfters are enough, take them up and put them into a little fair wa- terand vinegar,until they be cold, the pickle boyling a quarter of an hour after the Oyfters are taken up,both being cold put them up fio8'J sip together; when you ufethem, garnifh. the difh with barberries and lemmon, and a little of the mace and pepper, and pour in fome of thepickle* A way to fry Rabbets with fweetfauce . C tlt your Rabbet in pieces, wafh it and dry it well in a cloth, take fome frefh butter and fry the Rabbet in it, when your Rabbet is little more then half fryed, take fome dices flhred very fmall,a quarter of a pint of cream, the yolks of a couple of egges, fome grated nutmeg and faltjwhen . the Rabbet is enough, put them into the pan, and ftir them alto¬ gether, take a little vinegar, frefh butter and fugar,melt it together, and fo ferve it with lippets, the dilh garniftied with flowers, &c. . r 1-9 j> Howto roajl a Rabbet with oyflers. W Affi your Rabbet and dry it well, take half a pint of Oyfters, wafn them and wipe them clean one by one, and put them into the Rabbecs belly, a couple of oynions hired, whole pepper, large mace,two or three fprigs of tyme, (bw up the belly: for the fauce as ufualjthe liver and parfley,a hard egge, Ihred them together, and beat fome butter thick, put it in¬ to the difh and Cerve it. To make aFrickdJfe of Chickens. T Ake three or four Chickens, fcald them, flea off the skin and feathers together, put them in alittle water, take halfe a pint of white wine, and two or three whole oynions, fome large mace and nutmeg tyedup in a cloth, a bundle of Cweet herbs and a little felt, and put them all in a pipkin clofely C iro ) clofeiy covered, Wet them fimmer a quarter of an hour, then take half a dozen yolks of eggs, half a pound of fweet butter, four anchovies 'diffolved in a little of the broth, fhred your boyled fpice fmall, tafce a quarter of a pound of capers, ftred them very fmall, put the anchovies diffolved into theegges and butter and capers, and fo ftir it altogether over a chafing-dilh of coals, till it begin to thicken, then take the Chicken out of the broth and pour lear upon them, ferve them with flppets and lemmon fliced. Andther way to fry the fame Fricaffe brown. T Ake four Chickens, fcald them and cut them in quarters, beat them flat with your cleaver, and break their bones, dry them with a cloth very well, and flower them alt over on the skinny (ides, your pan being hot with clarified but¬ ter*, r in j ter, put them in with the skinny Tides downwards, fry them brown, then turn them, letyour iear be a little claret wine and gravy, then put your liquor out of your pan, and put in your lear, with peices of faffages wrung off as long as your thumb, and a pint of oyfters, two or three oynions, with a bun¬ dle of fweet herbs, a grated nut¬ meg, and two or three anchovies,, let them boyl up in the pan,, then beat the yolks of four eggs, with a little ftrong broth, take the pan off the fire and put them in, if it turns too thick, you may thin it with wine, gravy orlfrong broth,, keep it fliaking whilft it’s on the fire; then difh up your Chickens in fippets, and pour on your lear and oyfters, with your pieces of faffages by the lides of the difh, and garnifh it with lejnmou. A A grand Sallet. T Ake a quarter of a pound of raifonsofthe fun, a quarter of a pound of blancht almons,a quar¬ ter of a pound of capers, a quarter of a pound of olives,the like quan¬ tity of famphiere, a quarter of a pound of pickle cucumbers, a lem- mon Aired, fome pickled french beans, a wax tree fet in the mid¬ dle of the difli, pafted to the difb, lay all their quarters round the difh (you may alfo mince the flelh of a rcafted hen, with fturgeon and (hrimps) and garnifh the difh with cut beans and turnips in fe- veral figures. How topickje French-beans. T Ake your Beans and firing them, boylthem tender, then take them off, and let them ftand till they are cold, put them into the pickle of beer-vinegar, pepper (■”3 ) and fair, cloves and mace, with a little ginger. A Cordialjlrengthtiing Broth . T Ake a red Cock, ft rip off the leathers with the skin, take a rolling-pin a nd bruife his bones to Olivers, fet it over the fire and juft cover it with water;, put in fome fait,and watch the fcumming and boylingof it, put in a handful of harts-horn, a quarter of a pound of blew currants, as many ftoned raifins of the fun, as many preens, four blades of large mace, a bot¬ tom cruft of a white-loaf, half an ounce of china-foot diced, being deeped three hours before in warm water, boyl in three or four pieces of gold, ftrain it and putin a lit¬ tle fine fugar and juice of orange and fo ufe it. v C H4 ) Another way. T Ake a Cock or two, cut off their wings and legs,'cleanfe all the blood out of the inlide, par- boy 1 them very well, that when they areboyledjtheiemay arii'e no fcuoijthen wafh them again in fair water, put them in a pitcher with a pint of PxheniQi wine, and as much of your aforefaid ftrong broth as will cover them, add thereto a few cloves, large mace, Hired ginger and nutmeg, a little whole pepper, with a (mall quan¬ tity of china, and an ounce or two of harts-horn, put a little fait and flop up your pitcher clofethatno Hearn may come forth , you nmft boyl the pitcher in a great pot a* bout (ix hours, then pour out the broth and ftrain it into a bafon, and (cruze into it the juice of two or three lemmons. Thefe were he ordinary morning draughts, with caudles, for variety, of the a ) Prote&refs arid-her Matter, and about n a clock, a cup of fmall Ale with a toaft and fugar. How to wake Barley-broth. T Ake Bai ley and put in fair wa¬ ter, give it tjhree qualms over the fire, feparate the waters, and put it into a cullender, boyi it in a fourth water, with a blade of mace aud a clove, and when it is boyl- edaway, put in fome raifinsand currants, and when the fruit is boyled enough, take it offand fea- fon it with white white, rofe-wa- ter, butter and fugar, and a cou¬ ple of yolks of egges beaten with it: This was a Mefs frequently prepared for Oliver. to make a Budding of Hogs Liver another way . "DOylyour Hogs Liver and grate -D it, put to it more grated bread then Liver, with as much fine flower* C"6j flower, as of either, put twelve eggs to the value of a gallon of this mixture, with about two pound of beef fuet minced fmall, with a pound and a half of cilr- rants, half a quarter of a pint of rofe-water, a good quantity of I cloves and mice, nutmeg, cinna¬ mon, and ginger, all minced ve= ry fmall, mix all thefe with fweet milk and cream, let it be no thic- ; ker then fritter batter ; To fill your j Hogs guts, you may make with it the maw fit to be eaten hot at Ta¬ ble $ in your kniting or tying the guts, you muft remember to give them three or four inches fcope: In your putting theminto the boy!, ing water, you muft handle them round, to bring the meat equal to all parts of the gut, they will ask about half an hour boyling, the boy ling muft be fober, if the wind rife in theui, you muft be ready to prick them, or elfe they will flie and burft in pieces; This was Ma¬ dam Frances her Delicacy. PP* C 117 ; Howto ma\e an EeleVie^ with Oyjfers. 'T'Ake the Eels, wafh them and gut them, and dry them well in a cloath, to four good Eles al¬ low a pint of Oyfters well walhed, feifon them with pepper, fait, and nutmeg, and large mace, put half a pound of butter into the Pie, as alfo half a~ lemmon fliced, fo hake it, when it is drawn, take the yolks of two Eggs, a couple of an¬ chovies di(Tolv.ed in a little white wine, with a quarter of a pound of frefh butter, melt it and mix altogether and make a Lear of it, and put into the Pie. How to roaft a Shoulder of Mutton with Oy 'lers. Y Our Oyfters being parboild, put to them Lome paifiey, tyaie^ and winter favoury minced Ml, with, the yolks of fix eggs , hard (i,8J hard boiled and rninced, a half¬ penny-loaf of grated bread, three or four yolks of eggs, fo mingle all together with your hands, your Shoulder of Mutton being fpitted, lay it upon the drefier and make holes with a flicking knife, in it (you may cut the holes as wide as you think convenient ) put in your Oyftfirs with the herbs and ingredients after them , about thirty Oyfters will be enough; let it rhafl indifferent long, take the, reft of a quart and put them ! into the deep difh, with claret wine, two or three onyons, in j halves, a couple'of minced ancho- i vies,put all this under yourMutton in the pan,fo fave your gravie,and when your meat is ready-put your i (ante upon a heap of coals,'put to it the yolk of an egg beaten, a 1 grated nutmeg and fweet butter, ; difli the Shoulder of Mutton, and j pour this thick lear of Oyfters all over it, and garnifti it with j barbaries andlemmons. . Hm C ll 9 ) How to piekje up Cucumbers. T Ake young Gerkins, and wipe them clean, take the feeds of dill and fennel, large mace, beat¬ en pepper and fair, feafon the beer vineger very well with fait, lay a layer of Cucumbers, and Iprinkie between every row of Cu¬ cumbers, your feeds and feafon- fingi When the pot isalmoftfull 1 with Cucumbers, fill it up to the j brim with beer vineger, and keep | it dole covered; I f you like broom buds rather, they are to be pic¬ kled only with water atid fglt, and /hut clofe as before 5 But I may add ( to put the Cariors tiofe out of joyntj that onyons and water were the chief Gouit fauce, and (hall hence forth be exalted and dignified by the name of the Pro- teftors Hogo. How to make a frejh Cheefe* I Have mentioned before her ma¬ king of Butter , I (hall now give you an Experiment of her making of frefti Cheefe. Take fome new milk or cream, and a race of cinnamon, fcaldit, then I take it off the fire, fweetenit with fine fuger, then take a fpoonful of I runnet to two quarts of milk, fet it by and keep it clofe covered, arid fo let it ftand,when the cheele comes, ftrow a little fine fugar, and grated nutmeg, and fcrve it in with fippits, fops in Sack or Mufcadine; which at this feafon of the year, was one of the extem¬ pore entertainments of this rufti- calLady. Tc roafl a Lamb 0 or Kid, T Rufs your Lamb or Kid,prick- j ing the head backwards over j the ffoulder, laying it down, fet it C ) it and lard it with Bacon, and draw it with time, and a little lemmon peel, then make a pud¬ ding with a little grated bread, a handful of fweet herbs, a handful of beef fuet, put in about a hand¬ ful of flower, and a little faffage with time,made mince meat,feafon it with cloves, mace, cinamon, ginger, nutmeg, and fait, make it up into a tender body, with two or three eggs, and a little bran. Huff it into the belly of the Lamb, and Kid, put fome fauceof Veal or Lamb over ir, fo prick it up the belly, i o ift the Lamb and Kid, and when it is enough, ferve It up with Venifon fauce. To roa(l Venison. T his is the fame common way with roafling a Hogs harder, andmeerlydevifed, for to take off* by its variety the naufeoufnefsof this meat, which was in abundance «their Table, as {hall further b e H man]. Cl22) manifefted. Take the biggeft pa. t of the Hanch ofVenifon, and cut ' it in thin collops, hack it with your ' | knife, as you do the. like to Veal, I then lard it very thick,with a (mail | • larding pin, then take a handful of j, parfley and fpiiinage, good floi e of ] tyme, a little Rofeiuary, winter- fa voury and fweet marjoram, mince it exceeding fmall, with a , little beef-fuet, fo put it in the 1 difh with your Venifon ; put to it ( fome beaten cloves, cinnamon, I nutmeg, with a pretty quantity of fait, the yolks of half a dozen of eggesormore, mingle it up alto¬ gether with your hand"', then fpit your colops on a fmall (pit or long broaches made with flicks,you muil fpit them fo by doubling of them j or bringing in the ends, that they may not hang too long, but equal * when they are all fpkted, put your i herbs amongft them and tye them together with a pack-thread; as : they roafl put a difh under them with claret wine; when they are al- C I2 3j molt done, take your difh and fet it on the coals, put grated bread, beaten cinnamon, vinegar and fit- gar to the wine, with a ladleful of drawn butter, difh up your Veni- fon, and ppt on this lear, but very thin over it, and fo ferve it. How to boyl a Hcttich of Venifon. T His was a truly Royal and conftant difh in its feafon at Court, when it was fo really, and therefore out of ciiriolity and Hate was ferved up to her Table during the feafan; it is more extra¬ ordinary then any of the former, but fince her times deftroyed the game, yet cheapned and aviled the Venifon, and made it every ones meat; which fordid example yet prevails among fome proprietors of parks: I will fet down this Di° reftion. Fir ft, fluff your Venifon with a handful of fweet herbs and parfley minced, with a little beef- hiet, and yolks of egges boyled , ( 124 ) hard,feafon ycurfttifting with pep¬ per, nutmeg, ginger and fait, put your Hanch of Venifona boyling, being povvderedhefore, then boyl up three or four colly-flowers in ftrong broth, 8c 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 boyi up two or three handfuls of fpinnage in the fame liquor, when it is boyled up, pour out part of your broth, and put in a little vinegar, a ladle ful of Avert .butter, and a grated nutmeg,your difh being ready with (ippets in the bottom, put on the fpinnage round towards your di.1i fide, then take up the Venifon being boyled, and put it in the middle of your difii, and put in your colly-flowers all- over ir, pour on your fweet butter over your colly-flowers,and garnilh it with barberries, and 1 the brims of the difh with fome 1 green parfley minced; cabbage is j as good done in the fame manner as colly-flowers. Hot 025 ; fides,hair, skin,and alights intrai'sdrawn a.nd. belly flowed up again) with this prepared clay, thick every where, then throw him below the ftoak- hole under the Furnace, and there, let him foak, turn him nowand. then,when,the clay is hardned, for. twelve hours, he is then fufticiently baked; then take him and break, off the.clay, which eafily parts, and you will have.a fine crifpy coat*, H 5 and. and all the juice of the Pig in your difh > remember but to put a few leaves of fage, and a little fait in the belly of it, and you need no other fauce. The like you may do with any fowle whatfoever, for the clay will fetch off and confume che feathers. Another way according to Comfajhion. F Uy a fmall fat Pig, cut it in quarters, or in fmaller pieces, feafon it with pepper, ginger and fait, lay it into a fit coffin, ftrip and mince fmall a handful of parfley, fix (prigs of winter#favoury, drew it on the meat in the Pye, ami ftrew upon that the yolks of three or four hard eggs minced, and lay upon them five or fix blades of mace, a handful of cluffers of bar¬ berries, a handful of currants well walhed and picked, a little fugar, half a pound of fweet butter or saore, clofe your Pye and fet it in „ 030 an Oven, as hot as for mancher, and in three hours it will be ba¬ ked, draw it forth, and put in half a pint of (ugar, being warmed up¬ on the fire, pour it all over the meat, and put on the pye lid a- gain, fcrape orrfugar, and ferve it hot on the Table. To make a Fool ^pAke two quarts of cream, let 1 it over the fire and let it boyl, then take the yolks of twelve eggs and beat them very well with three or four fpoowfuls of cold cream, and then ft rain tire eggs in the skillet of the hot cream, ftirring it all the time to keep it from burn¬ ing, then fet it on the fire, and let it boyl a little while, but keep it ftill ftirring for fear of burning, fo then take it off,and let it ftand and cool, then take two or three fpoon** fuls of fack, and put it in the difli, with four or five fippets, fee the difih and fippets a drying, and when C >32; when they be diythat they hang to the difh, fweeeen the cream and pour it into the difh foftly,becaufe the fippets fhali not rife up ; this will make three di/hes, when it is cold it is fit to be eaten. To make an ArtichoaJ^Pye. ^Ake the bottom of fix Arti- A choaks, being boyled very tender, put them in a difh, and feme vinegar over them, feafon them with ginger and fugar, a lit¬ tle mace whole, and put them in a coffin of pafte : when you lay them in, lay Tome marrow and dates iliced,& a few raifins of the fun in the bottom, with good ftore of butter, when it is half baked, take a gill offack, being boyled (lift with fugar, "and a pill ofoiange, put it iii the Pye, and fet it in the Q Yea again till you ufeic. Ti ( 133 J) to boy l Flounders or Jacks after the bett manner . T*Akea pint of white wine, the A tops of young tyme and rofe- mary, and a little whole mace, a little whole pepper feafoned with verjuice, fait, and a piece of fweet butter, and fo ferve it; you may do fifli in the fame licjuor three or four times. to draw Butt er>ef only ufe in fauces, T'Ake the Butter and cut it into A thin dices, put it into a difh, then put it upon the coals where it may melt leifurely, ftir it often, and when it is melted, put in two or three fpoonfuls of water or vi¬ negar which you pleafe, then ftir it and beat it imtil it be thick, if the colour keep white it is good, but if it look yellow and curdly inboyling, it is nought, aruinot fit to be ufed to this purpofe. To C 134; To Wa^epufpaJJe- B Reak two egges in three pints of flower, make it with cold water, then rowl it out pretty thick and fquare,then take fo much butter as pafte, and divide your butter in five places, that you may lay it on at five feveral times, rowl your pafte very broad, and take one part of the fame butter in lit¬ tle pieces all over your pafte, then throw a handful of flower (lightly on, then fold up your pafte, and begt it with a rolling-pin, fo rowl it out again; thus do feveral times, and then make it up. To wake an excellent Jelly . HpAke three gallons of fair wa- A ter, boyl in it a knuckle of veal,ahd two calves feet flit in two, with all the fat clean taken from between the clawes, fo let them boyl to a very tender Jelly keep^ C * 35 ) ing it clean fcummed, and the ed- gesof the potalwayes wiped with a clean cloth, that none of the fcnm may boyl in them, ftrain it from the meat, and let itftandall night, and the next morning take away the top and the bottom, and fake to a quart of this Jelly half a pint of fherry fack, half an ounce of cinnamon, and as much fugar as will feafon it, fix whites of eggs very well beaten; mingle all thefe together,then boyl it half an hour, and let it ruw through your Jelly hag. Another manner to makeafrefo Cheefe prefently. T'Ake the whites of fix eggs,beat * them very well,and riivg'ln the juice of a good lemmon to the whites, when the cream feethech up, put in the whites and ftir it a- bout till it be turned, and then take it offand put it into a cheefe Srough 5 and let the whay be drawn from C) from it, then take the curd and pound it in a ftone morter, with a little rofe-water and fugar, and put it into an earthen, cullender, and fo let it ftand till you lend it to the Table, then put it into a difh, and put a little cream to it, and foferve it. ‘J'o make a Cheese;cake the be(i way. T Ake two gallons of new milk, put into it two fpoonfuls and a half of runner, heat the milk littlelefs then blood-warm, cover it clofe with a cloth, until you fee thecheefe be gathered, then with afcumming difh gently take o it the whay, fo when you,have drain¬ ed the curd as clean as you can, put the curd into a fieve,and let it drain very well there, then to two quarts of curd take a quart of thick cream, a pound of fweet butter, tw elve eggs, a pound and a half of currants, a penny worth of cloye^, nutmeg and mace beaten, . half C *37 J ! half a pound of good fugar,a quar- ' ter of a fine of rofe-water, fo mingle it well tcgecher, and put k it in pufF-pa(ie. Another way. L r;Ut due quantity of runnet to I three gallons of milk, that it it may be a tender curd, run it through a thin ftrainer, when it comes or gathereth,fqueefe or pres out the vvhay, as well as you can pcflible, put it into a deep bafon, put'to it about a pound of fvveec ! butter melted, fifteen eggs,calling i away half the whites, iealon it with beaten cinnamon, ginger, cloves, mace and nutmeg, fome iugar fufficient to fweeren it, with fome fait, eringo and citron minced, a handful ofgra- ted bread or naples bbket, mix it all well together, if it be too iiiff add a little fvveet cream, let it not be too thin, fo beat down the {ides of your cakes j then make your cakes ( 1 3 8 J cakes with melted butter, and warm your milk, with a handful ofpoudered fugar, rowl out your pafte, and jag out your pattern by a large round trencher and pa¬ per thereon, then put on the fea- foned curds by fpoonfuls,and turn up the (ides of it in fix or eight corners, bake them in a quick 0- ven, but not too hot. They will ask a quarter of an hours baking. To hroyl Oyjers. T Ake the biggeft Oyfters you can get,then take a little min¬ ced tyme, grated nutmeg, and grated bread, and a little halt, put this to the Oyfters, then get fome of the largeft bottom (hells and place them on the gridiron, and put two or three Oyfters in each (hell, thelfifput fome butter to them,$nd let them (immer on the fire till the liquor bubbles low, fupplying itftillwith butter,when they are cri(p, feed them with white f 13 90 white wine, and a little of their ! own liquor, with a little grated bread, nutmeg and minced cyme, but as much only as torelifh it, fo let it boyl up again, then add Tome drawn butter to thicken them, and di/h them on a difh or plate, but if you have fcoilop fhells it is the belt way to broyl them in. to broyl Scollops. F lrftboyl theScoilops,and then take them out of the fhells and wafh them, then (lice them and feafon them with nocmeg, ginger and cinnamon, and put them into the bottom of your fhells again, with a little butter,white wine and vinegar, and grated bread, let them be broyled on both fides5 if they are fharp, they muft have fugar added to them, "for the fifh is lufcious and fweet naturally ; there is therefore another proper way to broyl them, with Oyfter ii- quor f 1 4° ) quor and gravy, with diffolved an- chovies,minced onyons and cyme, with the juice of a lemmon in it. To flew d clijk of Trouts. them in two, and give them a hid¬ den brown with a forcible heat, and let a hewing difh be ready prepared with gravy, fiyfter li¬ quor, a little claret wine and vine¬ gar, fry three or four diced ony- ens, and when they are brown,put them to thedfh, with a handfirt of pai (ley fryed green, a diced nut¬ meg, two or three anchovies, and let it jufl boyl up together, then difh up your Trouts upon lippets; notwithftanding the beft way lor crifpnefs and light of your filh, » to fry thefplttfifh as Trout, Sab mon Peel, and Salmon very ci bp and brown ; difh it up with the in- iide uppernioft. ChO To flew a Carp. T Ake a living Carp and knock him on the head* open him in the belly take heed you break not the gal), pour in a little vinegar, and waft out all theblood, ftir it about with your hand, then keep it fate, then have a pan or skillet on the fire, with To much white wine as will almolt cover the fift; put to it an onyon cut in the mid¬ dle, a clove or lei's ofgarlick,a race of ginger (hred,a nutmeg quarter¬ ed, a faggot or bundle of fvveet herbs, three or four anchovies, your Carp being cut out and rub- ed all over with fait, when the wine (if abated with a little water will do as well) doth boyl, put the Carp in, and cover him clofe, and lei him flew up for about a quarter of an hour, then put in the blood and vinegar with a little butter, fodifh up the Carp, and let the fpawn 3 milt and revet be laid upon jfT* C r 42 ) it, the liquor that boyled him,witfi the butter, is the beft fauce, and is to be eaten as broth; garnilh the difh vvith lemmons and grated bread. To make a Warden or Tear Pye. T)Akeyour Wardens or Pears in an Oven, with a little wa¬ ter and good quantity of fugar, let your pot be covered with a piece of dough, let them not be rally baked by a quarter of an hour, when they are cold make a high coffin, and put them in whole, ad¬ ding to them fome cloves, whole cinnamon, fugar with fome of the liquor they were clofed in, fo bake it. To make a Quince Pye. C llt your Qjinces from the core, and fill your Pye, lay o* ver it diced oringado, and pour into it the fyrrup of barberries, mul- r 143 ^ mulberries’, oringado, and put on good ftore of fugar, with two or three flicks of cinnamon, fo clofe and prick it, but give it as little ventas you can; you may alfo bake them whole, after you have cored them with your coring iron and and pared them very thin, when they ar e placed in your Pye, fill the vacant place where your core was taken out, with the fyrrup of orangado, they ought to have as much fugar as their weight, but not if you have ftore of fweet fyrrup. To make a Pye with Pippins. Y Ou muft core and pare your Pippins, and when your cof¬ fin is made, take a handful of di¬ ced quinces and . ftrew over the bottom thereof,then place in your pippins, and fill the core holes with the fyrrup of quinces, and put into every one apiece of orin¬ gado, fo pour on the fyrrup of quinces (1440 quinces over the apples with fiigar, and clofe it v thefe Pyes will ask good (baking, efpecially theq;rince Pye. To make a double 7art. T Ake Tome codlings tenderly boyled and peel them, cut them in halves, fill your fair, put into a quarter of a hundred of coalings a pound and a halfoffu- gar, a few cloves, and a little cin¬ namon,clofe up the coffin and bake ic •, when it comes out of the O- ven, take a quart of creamdix eggs, a quartern of fugar and a diced nutmeg, beat all thefe weil toge¬ ther, pour them into the Tart, ;then fet your Tart in the Oven for half a quarter of an hour, when ic comes out, cut off the ley and ha¬ ving a lid cut in flowers ready, I ay it on,and garnifh it with preserves of damfons, resberries, apricocks and cherries,and place a preferved quince in the middle, and ftrew it with fugar biskets. How 03 ry Uov? to make an Almond Hart. R Aife an excellent good pad with fix corners, an inch deep, take fome blanche Almonds very finely beaten with rofe-water, take a pound of fugar to a pound of Almond?, fome grated nutmeg, a little cream, with (trained fpin- nage as much as will colour the Almonds green, fo bake it with a gentle heat in an Oven not (hut¬ ting the lid, draw it, and flick it with candid Orange and Citron, and red and white Muskadine. To ma\e white Quince Ca\es. iPIrfl clarify the fugar with the F white of an egg, but put not fo much water to it as you do for Marmalade ; before you clarify it, keep out almoft a quarter of the fu¬ gar, let your Quinces be fealded, and let them be chopped in fmall pieces before you put it into the * I fyrrup. ChSJ fyrrup, then make it boyl as fait as you can, and when,you have fcumnied it, and you think it be half boy led, then jamire it, and let the other part of your fugar be ready candy’d to a hard candy, and Co put them together, letting it boyl but a very little after the candy is put to it, then put in a little Musk, and fo lay it out be¬ fore it be cold. To tna\e red Quince Calces. B Ake them in an Oven with Co me of their own juice, their own coars being cut or bruifed and put to them, then weigh fome of this juice with fome of the Quince, being cut into (mail pieces taking their weight in fugar, and with the Quince, fome pritty quantity of juice of Barberies, be¬ ing baked or ftewed in a pot; when you have taken their weight in fugar, you muft put the weigh¬ ed Qjince, and above three quar¬ ter ters of the fugar together, and put to it fome little quantity of water as you fhall fee caufe, but make not the fyrrup too thinne 5 and when you have put all this to¬ gether, cover it, and fee it to the fire, keep it covered, and skimme it as much as you can ; when it is half boyled, then fimmerit; let the other part of fugar have no more water put to it, then vyell wet the fugar, and fo let it be boy- led to a very hard candy,aoa when you think they be boyled enough, then lay them out before they be cold. To make dear Calces'of Quince. Y Ou muftprepaie theQjinces and Barberies as before, and then take the cleared: fyrrup, and let it hand on the coals two or three hours, then take the weight of it in fugar, and put near ha: f the fu¬ gar to the juice, and fo let them boy! a little on the fire, and then . 03 ° J candy- the reft of the fugar very hard, and fo put them together, ftirring it while it is alraoft cold, and foput it into glaffes. Ho Preserve Quinces white. T Ake to every pound of Quince, a pound an a quarter of fugar, clarify this fugar with the white of an egge, coar your Quinces but not too much, and then put this fugar, and water, and Quince, be¬ ing raw, together, and fo make them boyl fo faft as you can fee no Quince, but forget not to turn them, and take off what skimme you can, keep them boy ling thus faft, till you think they be ENOUGH. AND fo I have run through the whole and more ufual fare of her private Table, obferving no me¬ thod therein , becaufel hadthem in this form from a near fervant of h£rs l As for Fifh and Flefh days, there 035 ; there was no obfervation of them, all dayes being alike to the Cate¬ rer and Purveyour, and thofe that eat at her Tables, as was hinted be¬ fore. But this habit of Diet, not prov_ ing effectual to the prolongation of Olivers life, by and with which this Court fubfifted, and was the onely ligament of that riffraff So¬ ciety 5 a Foyder was the next fer- vice* for though there were fome faint and flight fhewes of Houfe- keeping, which the itanding Court Officers maintained with their cre¬ dit (and injury of feveral perfons, who truffed upon the greatnefs of the deceafed LIfurper)to keep their places warm, and themfelves in attion ; yet Mrs. Cromwell wifely and timely withdrew her ftake,and fuffered her Son Ricardo, to run the refque of the old and new debt upon his owniScore. And upon his account, meerly was that coftly folemnity of Olivets Funerals adyifed, on purpofe to I 3 bank- C 150; bankrupt him: the pomp beftow- ed on the dead, proving the mine and difgrace of the living * fo that all things went backward with him with double the pace they flowed upon his Father, and in the fame manner - 7 for whereas his Father was wont to call in the Guards, to eat the reliques of hisVi£tuals,now they ruffed in, and perforce took the meat off his Table, with a de¬ mand of their Pay and Arrears, and this with fo much infolence, that Mrs.CrtfW^e/,{heaffli£ted Mo¬ ther of this Unfortunatus, could not forbear in anger to tell her Son Fleet-wood. , That he hadbrought his hoggs to a fair Market : nor .is all that Droll, whico i> mentioned of her in a Play, called ‘Ike Rump, or Mirrour of the limes. And now is it time to take leave ofthis good Hufwife ere while ft> jouruing with her Son Henry , and her Daughter Francis^ inter marri¬ ed to Sir iVilliamRuftels Son,fo that there is a crofs match betwixt the Fami- C 151 J Families j Henry having married his Daughter before, but (he is now at Hurley in Hawpjhire , with her Daughter in Law Richard Cromwels wife, while he abftnts himfelf for his Debts’, which the kind Rump undertook for to pay in consideration, and as the Value of his refigning the Government: And this is the latett Intelligence ofthofeilluftrious Bubbles and Pa¬ geants of fortune, which once fil¬ led the world with admiration and difcourfe, but are now become the contempt and by-word of the meatieH: of tire people, who mingle their curfes with .their fcorri, and affift tfieir lingring envious de- ftiny, with all the di&eries and reproaches, which the arrogance and guilt of their Usurpation, can fuggeft to the paflions of enraged minds. And this EflTay and quel- que chofe is added to help their Vigejlion. Sic erit lEternm Tontilictna } Vale. F I N*I S. I 4keh 03 37.6 6 ,>A:*