or ninth part of the whole.  After it is clear from scum, and hath boiled near a quarter of an hour with the Roses in it, and that you see by a drop upon a plate, that it is of a due consistence; take your pan from the fire, and stir all very well together, and put it into pots, which leave uncovered during ten or twelve days, setting them in the hot strong Sun all the day long during that time, to give the Roses a fine hard crust or candy at the top; but under it, in the substance of the matter, it will be like a fine clear Syrupy gelly.  If the Sun favour you not, then you may use a stove.  After twelve days, tie covers of Paper, upon the pots.

Doctor Bacon useth to make a pleasant Julep of this Conserve of Roses, by putting a good spoonful of it into a large drinking glass or cup; upon which squeese the juyce of a Limon, and clip in unto it a little of the yellow rinde of the Limon; work these well together with the back of a spoon, putting water to it by little and little, till you have filled up the glass with Spring-water:  so drink it.  He sometimes passeth it through an Hypocras bag, and then it is a beautiful and pleasant Liquor.

FINIS

THE TABLE[2]

A

Scotch Ale from my Lady Holmbey 98

To make Ale drink quick 100

A very pleasant drink of Apples 100

Ale with Honey 104

Small Ale for the stone 105

Apple drink with Sugar, Honey, &c. 106

Master Webbs Ale and Bragot 107

To stew Apples 201

Apples in Gelly 234

Sweet-meat of Apples 238

To make an excellent syrup of Apples 253

B

Stewed Broth 125

Portugal Broth, as it was made for the Queen 127

Nourishing Broth 133

Broth and Potage 141

Broth for sick and convalescent Persons 143

A savoury and nourishing boiled Capon 133

To stew Beef 150

To stew a Rump of Beef 163, 196, 197

To rost Wilde Boar 168

About making of Brawn 205

To bake Beef 208

To boil Beef or Venison 209

Ordering Bacon for Gambons, and to keep 212

To make Bisket 219

C

To make Cider 100

Sir Paul Neal’s way of making Cider 101

Dr. Harvey’s pleasant Water Cider, whereof he used to drink much, making it his ordinary drink 103

A good Dish of Cream 116

An excellent Spanish Cream 116

Another Clouted Cream 117

My Lord of St. Alban’s Cresme Fouettee 119

To make the Cream Curds 120

The Queens Barley Cream 139

Capon in White-broth 146

To make Cock-Ale 147

Savoury Collops of Veal 157