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Beat Oat-meal small; put a little of it to milk, and let it boil stewingly, till you see that the milk begins to thicken with it. You may boil a little Mace in the Milk. Beat a couple of New-laid-eggs in good clear broth; heat this a little, stirring it all the while.
Put then a good lump of fresh-butter to it, which being well melted and stirred into the Pap and incorporated with it, take it from the fire, and put it into a dish, and strew some fine sugar upon it, or mingle some sugar with it to sweeten the whole quantity. You may season it also with Rose-water or Orange flower-water, or Ambergreece, or some Yolks of New-laid-eggs.
Then take the whites of two or three New-laid-eggs, a spoonful of barm, a spoonful of Wheat-flower, and beat them all together, and put it into your Liquor in the barrel, and let it work before you stop it; then afterwards stop it well, and set it in a cold place, and when it hath been settled some six weeks: draw it into bottles, and stop it very close, and drink not of it in a month after.
Then put in a New-laid-egg; if the Liquor beareth the Egg, that you see the breadth of a groat upon the Egg dry, you may set it over the fire: if it doth not bear the Egg, then you must adde a quart or three pints more to the rest; and then set it over the fire, and let it boil gently, till you have skimed it very clean, and clarified it, as you would do Suggar, with the whites of three New-laid-eggs.
Or in stead of yeast, you may take the yolks of four New-laid-eggs, and almost half a pint of fine Wheat-flower, and some of the Liquor you have made: beat them well together, then put them to the Liquor in the Cask, and stop it up close, till you see it needful, to give it a little vent. The first of Septemb. 1663. Mr. Webb came to my House to make some for Me.
You must work and labour the honey and liquor together one whole day, until the honey be consumed. Then let it stand a whole night, and then let it be well laboured again, and let it stand again a clearing, and so boil it again a quarter of an hour, with the whites of six New-laid-eggs with the shells, the yolks being taken out; so scum it very clean, and let it stand a day a cooling.
When you take it from the fire, let it settle well, before it be tunned into the vessel, wherein you mean to keep it: and when it comes near the bottom, let it be taken carefully from the sediment, with a thin Dish, so as nothing be put into the vessel, but what is clear. 4. Put into it, when you stop it, some New-laid-eggs in number proportionable to the bigness of the vessel, Shell's unbroken.
Take the whites of two or three New-laid-eggs, a spoonful of barm, and a spoonful of Wheat-flower, and beat them altogether, and put it into your Liquor into the barrel, and let it work, before you stop it.
You may use juyce of Oranges to any of these. A wholesom course of diet is, to eat one of these, or Panada, or Cream of Oat-meal, or Barley, or two New-laid-eggs for break-fast; and dine at four or five a Clock, with Capon or Pullet or Partridg, &c. beginning your meal with a little good nourishing Potage.
And when it hath stood a day and a night with these herbs in it after the last boiling, then strain the Liquor from the herbs; and put as much of the finest and best honey into the Liquor, as will bear an Egg; you must work the honey and liquor together a whole day, until the honey be consumed; then let it stand one whole night; then let it be well laboured again, and set it a clearing; and so boil it again with the whites of six New-laid-eggs with the shells; skim it very clean; and let it stand a day a cooling; then put it into a barrel, and take Cloves, Mace, Cinnamon and Nutmegs as much as will please your taste, and beat them all together, and put them in a Linnen bag, and hang it with a thread into the barrel.
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