[ To make another excellent Jelly of Harts horn and Ising-glass for a Consumption.]
Take half a pound of ising-glass, half a pound of harts-horn, half a pound of slic’t dates, a pound of beaten sugar, half a pound of slic’t figs, a pound of slic’t prunes half an ounce of cinamon, half an ounce of ginger, a quarter of an ounce of mace, a quarter of an ounce of
cloves, half an ounce of nutmegs, and a little red sanders, slice your spices, and also a little stick of liquorish and put in your cinamon whole.
[ To make a Jelly for weakness in the back.]
Take two ounces of harts-horn, and a wine quart of spring-water, put it into a pipkin, and boil it over a soft fire till it be one half consumed, then take it off the fire, and let it stand a quarter of an hour, and strain it through a fine holland cloth, crushing the harts-horn gently with a spoon: then put to it the juyce of a lemon, two spoonfulls of red rose-water, half a spoonful of cinamon-water, four or five ounces of fine sugar, or make it sweet according to the parties taste; then put it out into little glasses or pipkins, and let it stand twenty four hours, then you may take of it in the morning, or at four of the clock in the afternoon, what quantity you please. To put two or three spoonfuls of it into broth is very good.
[ To make another dish of meat called a Press, for service.]
Do in this as you may see in the jelly of the porker, before spoken of; take the feet, ears, snouts, and cheeks, being finely and tender boil’d to a jelly with spices, and the same liquor as is said in the Porker; then take out the bones and make a lay of it like a square brick, season it with coriander or fennil-seed, and bind it up like a square brick in a strong canvas with packthred, press it till it be cold, and serve it in slices with bay-leaves, or run it over with jellies.
[ To make a Sausage for Jelly.]
Boil or roast a capon, mince and stamp it with some almond paste, then have a fine dried neats-tongue, one that
looks fine and red ready boil’d, cut it into little pieces, square like dice, half an inch long, and as much of interlarded bacon cut into the same form ready boil’d and cold, some preserved quinces and barberries, sugar, and cinamon, mingle all together with some scraped ising-glass amongst it warm; roul it up in a sausage, knit it up at the ends, and sow the sides; then let it cool, slice it, and serve it in a jelly in a dish in thin slices, and run jelly over it, let it cool and lay on more, that cool, run more, and thus do till the dish be full; when you serve it, garnish the dish with jelly and preserved barberries, and run over all with juyce of lemon.