Take a nuckell of veal cut off the fat and skin 2 calves feet very white lay the veal and feet in warm water to soak out the blood shift it into fresh water till all the blood be out then set it to boyle in 3 gallons of Spring water boyleing it continually till it come to a pottle or 3 pints then if you will have it white put in a pint of white wine, if red put in red wine, and boyle it a quarter of an hour then take it and strain it and when tis cold take off all the fat and leave the dross in the bottom and to every quart of clear broth take cinnamon and nutmegs of each an ounce half an ounce of ginger sliced break your cinnamon in pieces and quarter your nutmegs, then take 2 spoonfulls of corriander seed half a pound of Sugar 6 Spoonfulls of rosewater put all these into a new pipkine wth the whites of 8 new laid eggs well beaten stir all these very well together and set them over boyling them a quarter of an hour & stiring them all the while then pour it into your bagg with 2 handfulls of rosemary in the bottom of ye bag run it through ye bag twice or thrice.
128. To preserve Rasberrys.
Take the juice of rasberrys and make your Sirrop of it to a pound of rasberrys take a pound of sugar and put half the Sugar to ye juice and let it boyle, the put in the rasberrys and let them boyle as fast as they can take them off and Shake them oft put in yn then rest of the Sugar by degrees as they boyle but touch them not, when they are enough the stones will look clear So you may do currants or cherrys.
129. To preserve Oranges.
Lay your oranges in water all night then pare off the rine as thin as may be then make a round hole that your finger may go in and take out all the seeds and set them on the fire & let them boyle half an hour or better then take them out and put them into cold water till the next morning then looke that all the seeds be out and boyle them in a fresh water as before and lay them in cold water again & the next morning boyle them till they be very tender that a small bennet will go through them, then set them with the holes downward on a clean cloth to drain 3 or 4 times double then to every pound of orange take a pound and half of Sugar and to every pound of Sugar a pint of water make your Sirrop and clear it and strain it then put in your oranges letting them boyle moderately till they be clear, turning them often, then take them up and when they be cold put them into a gallypot or glass & when they have lain a fortnight in the Sirrop take them up & boyle the Sirrop again.
130. To souce Pigg.
Cut your pigg into 4 collers of a Side take 12 cloves 4 leaves of large mace 2 nutmegs Shred thin strew all these on the collers with a little salt rowle them up hard and bind them close and boyle them 4 hours and when tis almost boyled put in a faggot of Sweet herbs and half a pint of vinegar.
131. To preserve Apricocks.
Take a pound of Sugar and a pound of apricocks Stone them and pare them very thin let the Sugar be beaten very fine lay the apricocks in 3 parts of the Sugar all night the next morning boyle them in their own Sirrop and when you have Scummed them cast in the rest of the Sugar in the boyling & when they are enough and Scummed put in your ambergrease & take ym up.