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Boil it well, when you come to work it with yest, take very good Beer-yest, not Ale-yest. To make Bragot, He takes the first running of such Ale, and boils a less proportion of Honey in it, then when He makes His ordinary Meath; but dubble or triple as much spice and herbs.
Take eight Gallons of water, set it over a clear fire in a Kettle; and when it is warm, put it to sixteen pounds of very good honey, and stir it well together; take off the scum, and put two large Nutmegs cut in quarters, and so let it boil at least an hour; Then take it off the fire, and put to it two good handfulls of grinded Malt, and with a white staff keep beating it together till it be almost cold; then strain it through a hair-sieve into a Tub, and put to it a wine-pint of Ale-yest, and stir it very well together; and when it is cold, you may if you please, Tun it up presently into a vessel fit for it, or else let it stand, and work a day, and when it hath done working in your vessel, stop it up very close.
Put to three Gallons of Spring-water, one of honey. First let it gently melt; then boil for an hour, continually skiming it; then put it into an earthen or a woodden vessel, and when it is a little more than Blood-warm, set it with Ale-yest, and so let it stand twelve hours. Then take off the yest, and bottle it up.
When it is clear scummed, take it off, and let it cool; then work it with Ale-yest; tun it up, and hang it in a bag, with Ginger, Cinamom, Cloves and Cardamom. And as it worketh over, put in some strong honey-drink warmed. When it works no more, stop it up close.
Take four quarts of fine flower, two pound and half of butter, three quarters of a pound of Sugar, four Nutmegs; a little Mace; a pound of Almonds finely beaten, half a pint of Sack, a pint of good Ale-yest, a pint of boiled Cream, twelve yolks, and four whites of Eggs; four pound of Currants.
Then put to it about half a Porenger-ful of the best Ale-yest, so beat it well together; Then cover it with a cloth, and it will be twelve hours before it work; and afterwards let it stand two days, and then draw it out into stone bottles, and it will be ready to drink in five or six days after. The yest must be of good Ale, and very new.
Then pour it into a well-glased strong deep great Gally-pot, and let it stand so, till it be almost cold, that it be scarce Luke-warm. Then put to it a little silver-spoonful of pure Ale-yest, and work it together with a Ladle to make it ferment: as soon as it beginneth to do so, cover it close with a fit cover, and put a thick dubbled woollen cloth about it.
Take eight wine quarts of flower; one pound of loaf Sugar beaten and searsed; one ounce of Mace, beat it very fine: then take thirty Eggs, fifteen whites, beat them well; then put to them a quart of new Ale-yest; beat them very well together, and strain them into your flower; then take a pint of Rose-water, wherein six grains of Ambergreece and Musk have been over night.
Then take it from the fire, and put it into some clean vessel or other, and let it stand till the next morning; Then pour the Clear from the dregs, and Tun it up, putting in a little bag of such Spice as you like, whereof Ginger must be the most. After it hath stood three or four days, you may put in two or three spoon-fulls of good Ale-yest, it will make it the sooner ready to drink.
Then take the yolks of eight Eggs well beaten, with a spoonful and half of rose water; Then take a pint of thick Cream, and a pound of Butter; Melt them together, and when it is so, take three quarters of a pint of Ale-yest, and mingle the yest and Eggs together.
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