_Shewing_,

The true SEASONING of all Things for Compleat TABLES:

_Also_

All Kinds of SAUCES & PICKLES, in a very brevious way.

Here is to be noted, that in divers of these Receipts there are
Directions for two or three several Things in one, not confounding the
Brains with multitudes of Words, to little or no purpose, or vain
Expressions of things with are altogether unknown to the Learned as well
as to the Ignorant: This is really imparted for the good of all the
FEMALE SEX.

By _Hannah Wolley_, alias _Chaloner_.

_London_, Printed for _R. Lowndes_. 1672

THE

Queen-like CLOSET,

OR

Rich Cabinet.

THE SECOND PART.

1. _To make Elder Vinegar and to colour it._

Take of your best white Wine Vinegar, and put such a quantity of ripe
Elder Berries into it as you shall think fit, in a wide mouth'd Glass,
stop it close, and set it in the Sun for about ten days, then pour it
out gently into another Glass, and keep it for your use; thus you may
make Vinegar of Red Roses, Cowslipps, Gilliflowers, or the like.

2. _To make Metheglin, either Brown or White, but White is best._

Take what quantity you please of Spring-Water, and make it so strong
with Honey that it will bear an Egg, then boil it very well, till a good
part be wasted, and put in to it boiling a good quantity of whole Spice,
Rosemary, Balm, and other cordial and pleasant Herbs or Flowers.

When it is very well boiled, set it to cool, it being strained from the
Herbs, and the Bag of Spices taken out;

When it is almost cold, put in a little Yest, and beat it well, then put
it into Vessels when it is quite cold, and also the Bag of Spice, and
when it hath stood a few days, bottle it up; if you would have it red,
you must put the Honey to strong Ale Wort in stead of Water.

3. _To make Collar'd Beef._

Take a good Flank of Beef, and lay it in Pump water and Salt, or rather
Saltpeter, one day and one night, then take Pepper, Mace, Nutmegs,
Ginger, and Cloves, with a little of the Herb called Tarragon, beat your
Spice, shred your Tarragon, and mingle these with some Suet beaten
small, and strew upon your Beef, and so rowl it up, and tie it hard, and
bake it in a pot with Claret Wine and Butter, let the pot be covered
close, and something in the pot to keep the Meat down in the Liquor that
it may not scorch, set it into the Oven with Houshold bread, and when it
is baked, take it out, and let it cool, then hang it up one