Take weight for weight of sugar candy, or double refined sugar, being beaten fine, searsed, and put in a silver dish with rose-water, set them over a charecoal fire, and stir them with a silver spoon till they be candied, or boil them in a Candy sirrup height in a dish or skillet, keep them in a dry place for your use, and when you use them for sallets, put a little wine-vinegar to them, and dish them.
[ For the compounding and candying the foresaid pickled and candied Sallets,]
Though they may be served simply of themselves, and are both good and dainty, yet for better curiosity and the finer ordering of a table, you may thus use them.
First, if you would set forth a red flower that you know or have seen, you shall take the pot of preserv’d gilliflowers, and suiting the colours answerable to the flower, you shall proportion it forth, and lay the shape of a flower with a purslane stalk, make the stalk of the flower, and the dimensions of the leaves and branches with thin slices of cucumbers, make the leaves in true proportion jagged or otherways, and thus you may set forth some blown some in the bud, and some half blown, which will be very pretty and curious; if yellow, set it forth with cowslip or primroses; if blue take violets or borrage; and thus of any flowers.
[Section VI.]
To make all manner of Carbonadoes, either of Flesh or Fowl; as also all manner of fried Meats of Flesh, Collops and Eggs, with the most exquisite way of making Pancakes, Fritters, and Tansies.
[ To carbonado a Chine of Mutton.]
TAke a Chine of Mutton, salt it, and broil it on the embers, or toast it against the fire; being finely broil’d, baste it, and bread it with fine grated manchet, and serve it with gravy only.