TO MAKE CLOUTED CREAM

Take two Gallons more or less of new milk, set it upon a clear fire; when it is ready to boil, put in a quart of sweet cream, and take it off the fire, and strain it through a hair sieve into earthen pans; let it stand two days and two nights; then take it off with a skimmer; strew sugar on the cream, and serve it to the Table.

TO MAKE A WHIP SYLLABUB

Take the whites of two Eggs, and a pint of Cream, six spoonfuls of Sack, as much Sugar as will sweeten it; then take a Birchen rod and whip it; as it riseth with froth, skim it, and put it into the Syllabub pot; so continue it with whipping and skimming, till your Syllabub pot be full.

TO MAKE A PLAIN SYLLABUB

Take a pint of Verjuyce in a bowl; milk the Cow to the Verjuyce; take off the Curd; and take sweet-cream and beat them together with a little Sack and Sugar; put it into your Syllabub pot; then strew Sugar on it, and so send it to the Table.

CONCERNING POTAGES

The ground or body of Potages must always be very good broth of Mutton, Veal and Volaille.  Now to give good taste, you vary every month of the year, according to the herbs and roots that are in season.  In Spring and Summer you use Cersevil, Oseille, Borage, Bugloss, Pourpier, Lettice, Chicoree and Cowcombers quartered, etc.  The manner of using them is to boil store of them about half an hour or a quarter, in a pot by it self, with some bouillon taken out off the great pot; half an hour before dinner, take light bread well dryed from all moisture before the fire; then cut in slices, laid in a dish over coals, pour upon it a ladleful of broath, no more then the bread can presently drink up; which when it hath done, put on another ladleful, and stew that, till it be drunk up; repeat this three or four times, a good quarter of an hour in all, till the bread is swelled like a gelly (if it be too long, it will grow glewy and stick to the dish) and strong of broth; then fill it up near full with the same strong broth, which having stewed a while, put on the broth and herbs, and your Capon or other meat upon that, and so let it stew a quarter of an hour longer, then turn it up.

In winter, boil half an hour a pretty bundle of Parsley, and half as much of Sives, and a very little Thyme, and Sweet-marjoram; when they have given their taste to the herbs, throw the bundle away, and do as abovesaid with the bread.  Deeper in the Winter, Parsley-roots, and White-chicoree, or Navets, or Cabbage, which last must be put in at first, as soon as the pot is skimmed; and to colour the bouillon it is good to put into it (sooner or later, according to the coursness or fineness of what you put in) Partridges or Wild-duck, or a fleshy piece of Beef half rosted.  Green-pease