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Updated: May 28, 2025
Cover the pot with a double strong brown paper, tyed close about the mouth of it. Then take out the pot, and thence the meat, and pour away all the Liquor, which let settle. Then take all the congealed Butter, and clarifie it well. Put your meat again into the pot, and put upon it your clarified Butter, and as much more as is necessary.
And I believe the putting of Claret-wine to it now is better, and to omit it before. Bake it again, but a less while. Pour out all the Liquor, when it is baked, and clarifie the Butter again, and pour it upon the meat, and so let it cool; The Butter must be at least two or three fingers breadth over the meat. Bone it, and beat it exceeding well on all sides, with a roling pin, upon a table.
Boil Sweet Bryar, Sweet Marjoram, Cloves and Mace in Spring-water, till the water taste of them. To four Gallons of water put one Gallon of honey, and boil it a little to skim and clarifie it. When you are ready to take it from the fire, put in a little Limon-peel, and pour it into a Woodden vessel, and let it stand till it is almost cold. Then put in some Ale-yest, and stir it altogether.
To make Syrup of Hysop for Colds. Take a handful of Hysop, of Figs, Raisins, Dates, of each an ounce, of Collipint half an handful, French Barley one ounce, boil therein three pints of fair water to a quart, strain it and clarifie it with two whites of Eggs, then put in two pound of fine sugar, and boil it to a syrup. To make Orange Water.
Clarifie it and skim it very clean, still as the scum riseth, leaving the Ginger and Rosemary in it. Let it stand till the next day, then Tun it up, and take some New-ale-yest, the whites of two Eggs, a spoonful of flower, beat all these together, and put it on the top of the barrel, when the barrel is full. Let it work, and when it hath done working, stop it up close for three weeks, or a month.
Take one Measure of honey, and dissolve it in four of water, beating it long up and down with clean Woodden ladels. The next day boil it gently, scumming it all the while till no more scum riseth; and if you will clarifie the Liquor with a few beaten whites of Eggs, it will be the clearer.
Boil it, till no more scum rise, and that a fourth part be consumed. Then clarifie it with whites of Eggs and their shells, and make it work with yest. After sufficient working Tun it up, hanging it in a bag with Ginger, Cloves, Cinamon and Limon-peel. Stop it very close, and after two or three moneths, draw it into bottles. Boil first your water with your herbs.
Then put it back into your Copper and boil it gently, till you have scummed away all the foulness that will rise; and clarifie it with whites of Eggs: Then put into it a little handful of cleansed and sliced white Ginger, and a little mace; when they have boiled enough, put in a few Cloves bruised, and a stick of Cinamon, and a little Limmon-peel, and after a walm or two, pour the Liquor into a woodden half tub, with the spices in it.
Take twenty Gallons of Spring-water; boil it a quarter of an hour, and let it stand, until it be all most cold; then beat in so much honey, as will make it so strong as to bear an Egg, so that on the Top, you may see the breadth of a hasel-nut swimming above; The next day boil it up with six small handfuls of Rosemary; a pound and a half of Ginger, being scraped and bruised; then take the whites of twenty Eggs shells and all; beat them very well, and put them in to clarifie it; skim it very clean, then take it off the fire and strain: But put the Rosemary and Ginger in again: then let it remain till it be all most cold: then Tun it up, and take some New-ale-yest; the whites of two Eggs, a spoonful of flower, and beat them well together, and put them into the barrel; when it hath wrought very well, stop it very close for three weeks or a month: then bottle it, and a week after you may drink it.
Take the Honey-combs, that the Honey is run out from them, and lay them in water over night; next day strain them, and put the Liquor a boiling; Then take the whites of two or three Eggs, and clarifie the Liquor. When you have so done, skim it clean.
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