The accomplisht cook Part 80

Cut him in six pieces, and wash him clean, then take prunes, currans, dates, raisins, sugar, three or four leaves of gold, cinamon, ginger, nutmeg, and some maiden hair, cut very small; put all these foresaid things into a flaggon with a pint of muskadine, and boil them in a great bra.s.s pot of half a bushel; stop the mouth of the flaggon with a piece of paste, and let it boil the s.p.a.ce of twelve hours; being well stewed, strain the liquor, and give it to the party to drink cold, two or three spoonfuls in the morning fasting, and it shall help him. _This is an approved Medicine._

_Otherways._

Take a good fleshy c.o.c.k, draw him and cut him to pieces, wash away the blood clean, and take away the lights that lie at his back, wash it in white-wine, and no water, then put the pieces in a flaggon, and put to it two or three blades of large mace, a leaf of gold, ambergriece, some dates, and raisins of the Sun; close up the flaggon with a piece of paste, and set it in a pot a boiling six hours; keep the pot filled up continually, with hot water; being boil'd strain it, and when it is cold give of it to the weak party the bigness of a hazelnut.

_Stewed Pullets against a Consumption._

Take two pullets being finely cleansed, cut them to pieces, and put them in a narrow mouthed pitcher pot well glazed, stop the mouth of it with a piece of paste and set it a boiling in a good deep bra.s.s pot or vessel of water, boil it eight hours, keep it continually boiling, and still filled up with warm water; being well stewed, strain it, and blow off the fat; when you give it to the party, give it warm with the yolk of an egg, dissolved with the juyce of an orange.

_To distill a Pig good against a Consumption._

Take a pig, flay it and cast away the guts; then take the liver, lungs, and all the entrails, and wipe all with a clean cloth; then put it into a Still with a pound of dates, the stones taken out, and sliced into thin slices, a pound of sugar, and an ounce of large mace. If the party be hot in the stomach, then take these cool herbs, as violet leaves, strawberry leaves, and half a handful of bugloss, still them with a soft fire as you do roses, and let the party take of it every morning and evening in any drink or broth he pleases.

You may sometimes add raisins and cloves.

_To make Broth good against a Consumption._

Take a c.o.c.k and a knuckle of veal, being well soaked from the blood, boil them in an earthen pipkin of five quarts, with raisins of the sun, a few prunes, succory, lang de-beef roots, fennil roots, parsley, a little anniseed, a pint of white-wine, hyssop, violet leaves, strawberry-leaves, bind all the foresaid roots, and herbs, a little quant.i.ty of each in a bundle, boil it leisurely, sc.u.m it, and when it is boil'd strain it through a strainer of strong canvas, when you use it, drink it as often as you please blood-warm.

Sometimes in the broth, or of any of the meats aforesaid, use mace, raisins of the sun, a little balm, endive, fennel and parsley roots.

Sometimes sorrel, violet leaves, spinage, endive, succory, sage, a little hyssop, raisins of the sun, prunes, a little saffron, and the yolk of an egg, strained with verjuyce or white-wine.

_Otherways._

Fennil-roots, colts foot, agrimony, betony, large mace, white sander slic't in thin slices the weight of six pence, made with a chicken and a crust of manchet, take it morning and evening.

_Otherways._

Violet leaves, wild tansie, succory-roots, large mace, raisins, and damask prunes boil'd with a chicken and a crust of bread.

Sometimes broth made of a chop of mutton, veal, or chicken, French barley, raisins, currans, capers, succory root, parsley roots, fennil-roots, balm, borrage, bugloss, endive, tamarisk, harts-horn, ivory, yellow sanders, and fumitory, put to these all (or some) in a moderate quant.i.ty.

Otherways, a sprig of rosemary, violet-leaves, tyme, mace, succory, raisins, and a crust of bread.

_To make a Paste for a Consumption._

Take the brawn of a roasted capon, the brawn of two partridges, two rails, two quails, and twelve sparrows all roasted; take the brawns from the bones, and beat them in a stone mortar with two ounces, of the pith of roast veal, a quarter of a pound of pistaches, half a dram of ambergriece, a grain of musk, and a pound of white sugar-candy beaten fine; beat all these in a mortar to a perfect paste, now and then putting in a spoonful of goats milk, also two or three grains of bezoar; when you have beaten all to a perfect paste, make it into little round cakes, and bake them on a sheet of white paper.

_To make a Jelly for a Consumption of the Lungs._

Take half a pound of ising gla.s.s, as much harts-horn, an ounce of cinamon, an ounce of nutmegs, a few cloves, a pound of sugar, a stick of liquoras, four blades of large mace, a pound of prunes, an ounce of ginger, a little red sanders, and as much rubarb as will lie on a six pence, boil the foresaid in a gallon of water, and a pint of claret till a pint be wasted or boil'd away, boil them on a soft fire close covered, and slice all your spices very thin.

_ An excellent Water for a Consumption._

Take a pint of new milk, and a pint of good red wine, the yolks of twenty four new laid eggs raw, and dissolved in the foresaid liquors; then have as much fine slic't manchet as will drink up all this liquor, put it into a fair rose-still with a soft fire, and being distilled, take this water in all drinks and pottages the sick party shall eat, or the quant.i.ty of a spoonful at a draught in beer, in one month it will recover any Consumption.

_Other drink for a Consumption._

Take a gallon of running water of ale measure, put to it an ounce of cinamon, an ounce of cloves, an ounce of mace, and a dram of acter-roots, boil this liquor till it come to three quarts, and let the party daily drink of it till he mends.

_To make an excellent Broth or Drink for a Sick Body._

Take a good fleshy capon, take the flesh from the bones, or chop it in pieces very small, and not wash it; then put them in a rose still with slics of lemon-peel, wood-sorrel, or other herbs according to the _Physitians_ direction; being distilled, give it to the weak party to drink.

Or soak them in malmsey and some capon broth before you distill them.

_To make a strong Broth for a Sick Party._

Roast a leg of mutton, save the gravy, and being roasted p.r.i.c.k it, and press out the gravy with a wooden press; put all the gravy into a silver porrenger or piece, with the juyce of an orange and sugar, warm it on the coals, and give it the weak party.

Thus you may do a roast or boil'd capon, partridge, pheasant, or chicken, take the flesh from the bones, and stamp it in a stone or wooden mortar, with some crumbs of fine manchet, strained with capon broth, or without bread, and put the yolk of an egg, juyce of orange, lemon, or grape verjuyce and sugar.

_To make China Broth._

Take an ounce of China thin slic't, put it in a pipkin of fair water, with a little veal or chicken, stopped close in pipkin, let it stand 4 and twenty hours on the embers but not boil; then put to it colts foot, scabious-maiden-hair, violet leaves half a handful, candied eringo, and 2 or 3 marsh mallows, boil them on a soft fire till the third part be wasted, then put in a crust of manchet, a little mace, a few raisins of the sun stoned, and let it boil a while longer. Take of this broth every morning half a pint for a month, then leave it a month, & use it again.

_China Broth otherways._

Take 2 ounces of China root thin sliced, and half an ounce of long pepper bruised; then take of balm, tyme, sage, marjoram, nepe, and smalk, of each two slices, clary, a hanful of cowslips, a pint of cowslip water, and 3 blades of mace; put all into a new and well glazed pipkin of 4 quarts, & as much fair water as will fill the pipkin, close it up with paste and let it on the embers to warm, but not to boil; let it stand thus soaking 4 and twenty hours; then take it off, and put to it a good big c.o.c.k chickens, calves foot, a knuckle of mutton, and a little salt; stew all with a gentle fire to a pottle, sc.u.m it very clean & being boil'd strain the clearest from the dregs & drink of it every morning half a pint blood-warm.

_To make Almond Milk against a hot Disease._

Boil half a pound of French barley in 3 several waters, keep the last water to make your milk of, then stamp half a pound of almonds with a little of the same water to keep them from oyling; being finely beaten, strain it whith the rest of the barley water, put some hard sugar to it, boil it a little, and give it the party warm.

_An excellent Restorative for a weak back._

Take clary, dates, the pith of an oxe, and chop them together, put some cream to them, eggs, grated bread, and a little white saunders, temper them all well together fry them, and eat it in the morning fasting.

Otherways, take the leaves of clary and nepe, fry them with yolks of eggs, and eat them to break fast.