spoonfuls of Rhenish-wine and the yolk of an Egg.

THE QUEENS BARLEY-CREAM

You must make a good barley-water, throwing away the three first waters as
soon as they boil; which will take up about three quarters of an hour. Then
you boil a large quantity of water with the Barley (which thus prepared
makes the water no more Red or Russet) during an hours space or more; (that
it may be strong of the Barley; perle-Barley is best,) towards the latter
end put in the Pullet flead, and the legs cut off; If it should boil too
long, the emulsion would taste too fleshy. When it is enough, let the broth
run clear from the Barley and pullet, and beat the Almonds with the broth,
and strain them from it. Then sweeten it with Sugar. This is to make at
least two English quarts of Emulsion. I should like to put some pulp of
Barley, boiled by it self, to strain with the Almond-Milk, and, if you
will, some Melon seeds. You may put some juyce of Limon or Orange to it.
Also season it with Cinnamon, and make the broth stronger of the flesh.

The Queens white Potage is made only of the white flesh of Capon beaten
with good broth and strained, and a little juyce of Limon or Orange; but no
Almonds.

PRESSIS NOURISSANT

The Queen Mothers _Pressis_ was thus made. Take _un Gigot_ of Mutton, a
piece of Veal, and a Capon (or half the quantity of each of these) and put
them to rost with convenient fire, till they are above half rosted, or
rather, till they be two thirds rosted. Then take them off, and squeese out
all their juyce in a press with screws, and scum all the fat from it, and
put it between two dishes upon a Chafing-dish of Coals to boil a very
little, or rather but to heat well; for by then it is through hot, the
juyce will be ripened enough to drink, whereas before it was raw and
bloody; then if you perceive any fat to remain and swim upon it, clense it
away with a Feather. Squeese the juyce of an Orange (through a holed spoon)
into half a Porrenger full of this, and add a little Salt, and drink it.
The Queen used this at nights in stead of a Supper; for when she took this,
she did eat nothing else. It is of great, yet temperate nourishment. If you
take a couple of Partridges in stead of a Capon, it will be of more
nourishment, but hotter. Great weaknesses and Consumptions have been
recovered with long use of this, and strength and long life continued
notably. It is good to take two or three spoonfuls of it in a good ordinary
bouill