Produced by David Starner, Linda Cantoni, and the Online Distributed Proofreading Team, from Scans from Biblioteca de la Universitat de Barcelona
THE
QUEENE-LIKE CLOSET
Or
RICH CABINET
[Illustration]
Printed for Rich: Lownes
White Lion in Duck Layne neare West Smithfield
The Queen-like Closet
OR
RICH CABINET:
Stored with all manner of
RARE RECEIPTS
For
_Preserving, Candying and Cookery_.
Very Pleasant and Beneficial to all Ingenious Persons of the
FEMALE SEX.
BY HANNAH WOLLEY.
The Second EDITION.
LONDON
Printed for _Richard Lowndes_ at the _White Lion_ in _Duck-Lane_, near _West-Smithfield_, 1672.
TO THE
TRULY VERTUOUS
AND
My much Honoured Friend
Mrs. _GRACE BUZBY_,
Daughter to the Late
_Sr. HENRY CARY_,
Knight Banneret;
And WIFE to
Mr. _ROBERT BUZBY_,
Gentleman, and Wollen Draper of LONDON
_Madam_,
Your Kind and Good Acceptance of my Endeavours in Work for You, and that Esteem You have for what else I can do, make me bold to present this Book to You; which by that time You have perused, I doubt not but You will deem it worthy of the Title it bears; and indeed it was never opened before: If it may yield You any Delight or Benefit, I shall be glad; for as You have a true Love and Esteem for me, so I have a very great Love and Honourable Esteem for You; and shall always be
_Your most Observant
servant_,
_HANNAH WOLLEY._
To all Ladies, Gentlewomen, and to all other of the Female Sex who do delight in, or be desirous of good Accomplishments.
Ladies and Gentlewomen,
_I Presume those Bookes which have passed from me formerly, have got me some little credit and esteem amongst you.
But there being so much time past since they were Printed, that methinks, I hear some of you say_ I wish Mrs. _Wolley_ would put forth some New Experiments _and to say the Truth, I have been importun'd by divers of my Friends and Acquaintance to do so._
_I shall not give an Apish Example every Day or Week to follow ridiculous and foolish Fancies, nor could I be too like the_ Spaniard, _always to keep in one Dress: I am not ashamed, nor do I disown what I have already Printed, but some of you being so perfect in your practises, and I very desirous still to serve you, do now present you with this_ Queen-like Closet: _I do assure you it is worthy of the Title it bears, for the very precious things you will find in it._
Table of contents (by pages)
- 1: The Queen-like Closet or Rich Cabinet by Wolley
- 2: Lionel Lockyer 's Universal Pill
- 3: Two penniworth of Venice Treacle
- 4: And put them into two Pints of Malago Sack
- 5: Slice half an ounce of the wood called Saxifrage
- 6: Add to them one good handful of Wormwood
- 7: Take a Pottle of Aqua Composita
- 8: Rosemary flowers three handfuls
- 9: Twelve peniworth of Ambergreece
- 10: And put to them of Cubebs anew
- 11: And lay them here and there upon the Biskets
- 12: To make Syrup of Turneps for a Consumption
- 13: To make Marmalade of Apricocks
- 14: Then put in your whole Rasberries
- 15: Or take the above named Syrrop
- 16: And a peniworth of Mithridate mixed together
- 17: One Ounce of Syrrop of Gilly flowers
- 18: And cast the Froth thereof upon your Sillibub
- 19: Put them into Gally pots or Glasses
- 20: Of Ginger and Cinamon finely searced
- 21: Then take searced Cinamon and Sugar
- 22: Boil it till it come from the bottom of the Posnet
- 23: And then put in your stoned Barberries
- 24: And beaten with Rosewater very fine
- 25: Three pounds and half of Licoras scraped
- 26: Till it will come from the bottom of Posnet
- 27: Take Rasberries and bruise them with the back of a spoon
- 28: Four Ounces of Licoras scraped
- 29: Put into a little Rosewater two grains of Ambergreece
- 30: And put in a grain of Ambergreece
- 31: Then let your Limons scald in it a little
- 32: Then scrape some Chaculato very fine and put into it
- 33: To make Marmalade of Cornelions
- 34: Take Rasberries and bruise them
- 35: To make an excellent Cake with Caraway Comfits
- 36: Take your Spices beaten and searced
- 37: Two spoonfuls of Red Rosewater
- 38: Then add to it Musk or Ambergreece
- 39: Half a pound of Pistachoes blanched
- 40: A little Musk and Ambergreece dissolved in Rosewater
- 41: Mix them together and strain them into a Posnet
- 42: Then mould it with searced Sugar
- 43: A little searced spice and Seeds
- 44: Then mould it up with Sugar searced
- 45: And put them in a long Gallipot
- 46: Will serve for very great Comfits
- 47: Take to every Gallon of good Aquavitae
- 48: And into some put plumped Currans
- 49: Take Naples Biskets and cut them into Milk
- 50: Put in some Candied Eringo Root
- 51: Wrap it up close in a linnen cloth
- 52: With a little of the Herb called Tarragon
- 53: And put in three Naples Biskets
- 54: You may use green Wheat instead of Spinage
- 55: To souce Veal to eat like Sturgeon
- 56: Lay in the middle upon your Fricasy a powdred Goose boiled
- 57: Set a little morning Milk with Runnet
- 58: Take a pound of Almonds blanched and beaten with Rosewater
- 59: Take your Parsneps tenderly boiled
- 60: Take one pair of your largest Soals
- 61: To make Furmity with Meat Broth
- 62: Garnish your Dish with Oisters
- 63: Then lay in your Rasberries and cover them with fine Sugar
- 64: And fill the Posnet up with Cream
- 65: Salt it a little in the rosting
- 66: Take a fat Calves Chaldron boiled tender
- 67: Put in your Pompion pared and cut in thin slices
- 68: To make Cakes of the Pulp of Limons
- 69: Then put in Rosewater and Sugar
- 70: Garnish your Dish with Limon and Barberries
- 71: And make them fast with a scure
- 72: Some Marrow and some bottoms of Artichokes
- 73: To make Pasty of a Joll of Ling
- 74: To make good cold Sallads of several things
- 75: Two sponfuls of Verjuice and a little Pepper
- 76: Then having Goosberries or Grapes tenderly scalded
- 77: Then lard it very well with Lard
- 78: Bone your Goose and parboil it
- 79: Then put Rosewater and Sugar into it
- 80: You may also put some green Goosberries into some
- 81: Then lay over it some Grapes or Goosberries
- 82: To smoor Steaks of Mutton another way
- 83: And lay on slices of Limon and Barberries
- 84: To rost a Leg of Mutton with Oisters
- 85: Than put in one Pint of Oisters
- 86: With some Coleflowers and some whole spice
- 87: Put to this Gravie some Oisters
- 88: This Sauce is also for rosted Pigeons
- 89: Almonds blanched and beated with Rosewater
- 90: Mingle all these together very well with Verjuice and Eggs
- 91: Take French Barley tenderly boiled
- 92: And serve it in with Rosewater
- 93: Then roul it pretty thin and broad
- 94: And set it together with Runnet as for a Cheese
- 95: Take fair Water and make it so strong with Molossoes
- 96: And other common Bisket made long
- 97: Because Banquets are most proper after Meals
- 98: A Dish of rosted Olives of Veal
- 99: Three or four Joints of Lamb rosted asunder
- 100: Two rosted Neats Tongues and an Udder between them
- 101: A Pasty made of a Joll of Ling
- 102: And pickling all manner of Pickles
- 103: Neat and cleanly in her own habit
- 104: Is a particular favour shewn to any superiour Servant
- 105: Since I find so many Gentlewomen forced to serve
- 106: Then serve in another such Salver
- 107: 101Barberries preserved without fire
- 108: 60Collops like Bacon in Sweet meats
- 109: 121Flowers the best way to Candy
- 110: The Queen-like Closet or Rich Cabinet by Wolley
- 111: Marmalade of Cherries and Currans
- 112: The Queen-like Closet or Rich Cabinet by Wolley
- 113: 124Syrup of Roses or other Flowers
- 114: 17Spirit of Oranges and Limons
- 115: 236Chickens boiled with Goosberries
- 116: The Queen-like Closet or Rich Cabinet by Wolley
- 117: 193Goose Giblets with Sausages
- 118: 160Misers for Childrens Collation
- 119: 239Pigeons boiled with Gooseberries
- 120: Paste for baked Meat to eat cold
- 121: 262Veal rosted with farcing herbs