124. To make a fine Pomander.

Take two Ounces of Laudanum, of Benjamin and Storax one Ounce, Musk six gr. as much of Civet, as much of Ambergreece, of Calamus Aromaticus, and Lignum Aloes, of each the weight of a Groat, beat all these in a hot Mortar and with a hot Pestel, till it come to a perfect Paste, then take a little Gum Dragon steeped in Rosewater, and rub your hand withal, and make it up with speed, and dry them, but first make them into what shapes you please, and print them.

125. A very fine washing-Ball.

Take three Ounces of Orrice, half an Ounce of Cypress-wood, 2 Ounces of Calamus Aromaticus, 1 ounce of Damask-Rose leaves, 2 Ounces of Lavender-flowers, a quarter of an Ounce of Cloves, beat all these and searce them fine, then take two pounds and an half of Castile Sope dissolved in Rose water, and beat all these forenamed things with the Sope in a Mortar, and when they are well incorporated, make it into Balls, and keep them in a Box with Cotton as long as you please.

126. To make French Broth called Kink.

Take a leg of Beef and set it over the fire with a good quantity of fair water, when it boils, scum it, and what meat soever you have to dress that day, either of Fowl or small meat, put it all into this Liquor and parboil it, then take out those small meats, and put in some French Barley, and some whole Spice, one Clove or two of Garlick, and a handful of Leeks, and some Salt; when it is boiled enough, pour it from the Barley, and in put a little Saffron; so serve it in; and garnish your Dish with sliced Oranges or Limons, and put a little of the juice therein.

127. To make Broth of a Lambs Head.

Boil it with as much water as will cover it, with whole Spice, and a little Salt, and a bundle of sweet herbs, then put in strained Oatmeal and Cream, and some Currans, when you take it up, put in Sack and Sugar, then lay the Head in a Dish, and put the Broth to it, and serve it in.

128. To season a Chicken-Pie.

Having your Paste rolled thin, and laid into your baking-pan, lay in some Butter, then lay in your Chickens quartered, and seasoned with Pepper, Nutmeg and a little Salt, then put in Raisins, Currans, and Dates, then lay Butter on the top, close it and bake it, then cut it up, and put in Clouted Cream, Sack and Sugar.

129. To make an Herb Pie.

Take Spinage, hard Lettice, and a few sweet herbs, pick them, wash them, and shred them, and put them into your Pie with Butter, and Nutmeg and Sugar, and a little Salt, to close it and bake it, then draw it and open it, and put in Clouted Cream; Sack and Sugar, and stir it well together, and serve it in.

130. To roste Lobsters.

Take two fair Lobsters alive, wash them clean, and stop the holes as you do to boil, then fasten them to a Spit, the insides together; make a good fire, and strew Salt on them, and that will kill them quickly, bast them with Water and Salt till they be very red, then have ready some Oysters stewed and cut small; put them into a Dish with melted Butter beaten thick with a little water, then take a few spoonfuls of the Liquor of the stewed Oysters, and dissolve in it two Anchovies, then put it to the melted Butter, then take up your Lobsters, and crack the shells that they may be easie to open.