Of Cookery

*roW rime , and stand immoveable. Plutarch in his Sympoflacks , gives the reason,why the Sacrifices of Cooks hungto a Fig-tree did presently grow lender and shorr,when the Cook of Aristian, amongst other meats, tffered to Hercules a tenderdunghil-Cock, newly stain, that was extream short: Anstio gives the reason of thistenderness to be the Fig-tree; and he maintaned , that these killed , thoughthey bfe hard, will grow tender, if they be hanged up on a Fig-tree. It is cer-tain, as we may judge by fight , that the Fig-tree sends forth a vehement and strongvapour. This also confirms that which is commonly spoken of Bulls, that the fiercestof them bound to a Fig-tree,will grow tame presently, and will endure to be touch-ed with your hand, and to bear the yoke ; and they puff out all their anger, and layaside their courage that thus fails them: for so forcible is the acrimony of the vapourof that Tree, that though the Bull rage never so much, yet this will tame him. Forthe Fig-tree is more full of Milky juice, then other Trees are ; so that the Wood,Boughs, Figs, are almost all full of it: wherefore, when it is burnt, the smoke it lendsforth,doth bite and tear one very touch ; and a lixivium made of them burnt, is verydetergent, and cleansing: also Cheese is curdled with Fig-trc e milk, that cr mes forthof the Tree, if you cut the green bark. Some would have the heat to be the cause,that the Milk curds,by the juice of the Fig-tree cast in, which melts the watry sub-stance of the humour; wherefore the Fig-tree sends forth a hot and sharp vapour,and that is digesting, and dries and concocts the flesh of Birds, so that they grow ten-der. So

Ox flesh may be made tender ,

If vou put the stalks of wilds Fig-trees into the pot, wherein Ox flesh is boil'd, theywill be boil’d much the sooner, by reason of the wood. Pliny. I gave you the reasonof it before from Antipathy. The Egyptians alluding to this, when they would de-scribe aman that was punished to the height, they painted a Bull tied to a wildeFig-tree: For when he rores, if he be bound to a wilde Fig-tree, he will presently" gtow tame. If we will have

Pulse grow tender?

because I fee that there is great antipathy between Pulse and Choke fitch, that de-stroys and strangles them. Some call this Lions Herbe: for as a Lion doth withgreat rage and furiously kill Cattle and Sheep, so doth choke fitch all Pulse: where-fore this Herbe put to Pulse, when they boil, will make them boil the sooner. But

To make meats boil the sooner ,

Al! kinds ok Docks, though they be dry and jmceless, will doit, that all flesh willgrow tender, and become fit to eat. Wherefore the Antients always fed on it, thatit might digest the meat in their stomacks, and loose their bellies. Also the root ofwilde Nettles boil’d with flesh, will make them tender. Pliny.

Chap. III.

Hew Plefh may be made tender otherwise .

T Here be other ways to make flesh tender: First, if flesh killed be hung in theopen Air, for they will grow tender, as beginning to corrupt, but they mustnot stay there so long till they corrupt indeed. Wherefore you must know theirquality, which will keep longest, and which not. For example

Peacocks , Partridge , Pheasants to be made tender.

Isaac faith, That a Peacock killed will be kept two days, and three in Winter, thatthe hard flesh of it bay grow soft. Hahabat hangs them up three days, hangingstoned to their feet. Savanrola hangs them up ten days without weights. SimeonSethis ith, That Parridge newly killed are not to be eat, bur after a day or two,thatthey may lose their hardness. Pheasants in Summer hung up two days, and threedays in wiwer, after they are killed, will he fit meat. Amoltus. And to avoid tedi-©Blncss, the lame must be done with other flesh. The like

Y v a Tbdt

)