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Take Couslip Wine Lady Osborn's Way
32

[...e] nine gallon's of spring water and twenty pound of the best powder
suger boyle them togather very well with the white of six eggs well
beaten to a froth but let your suger and water have one good boyle before
you put in your eggs and be shure it boyle when you put your eggs in and it
will clarifie your water and shuger you must power this boyling hot when you
have scum'd it well upon a bushell of clip't cowslips cover it close and let it
stand 24 hours then strain out the cowslips and put in half a dosen tosts
hard tosted of browne bread syred of both sides with the best Ale last
you can get and put in the juce of six good lemond's and the peal of one cut
thin from the white then cover it again and when it has worked well put it into
a vessell fit for it with two pottles of Rennish wine two of good canary and let
it work well then stop it up and make a vent with a peg a top of the vessell
by the bung hole lest the vessell burst and when you see it has done working cut
the peg and knock it downe that it get noe aire beshure your vessell be full
before you stop it up let it stand six week's before you bottle it and then bottle
it beshure you have good corks and knock the corks downward's in two Mounths
it will be fit to be drank after it is bottled if you boyle your water by it selfe
before you put the suger in it mak's the wine much better and you must besure
you have that quantity of water after you have boyld that you may
have nine gallons to your 24 pound of shuger you had best have some of
your licker in a bottle to power it in before you stop it up what the
working has wasted

33
To Make Scotch Collops

Take a fillet of Vele & cut it in thin slices beating themtm well withwth the
back of an knife thenyn frye themym in clarified butter after power youryr buter
out thenyn take 4 yolks of eggs & a bit of butter as big as an eggs 2 anchovis
& a Litell strong brath seasen it to youryr tast withwth peper salt & Litell
mace & mushroms & oystrs if you have it & tos them up together in youryr
pan & so dish them

34
To Stue a Sholder of Vele

Cut ofe the knuckell & break the bone withwth a clever to peeces to
fry it browne withwth butter thenyn put it in a stue pan & put to it a pint of strong
broth & half a pint of claret & halfe a pint of oysters 2 anchoves a bundle
of sweet erbs Let them stue all together whenwn its stued enough put 2 yolks of
eggs & a Littell peece of butter stur themym together & power youryr soce over youryr
meat & sarve it up hot