when it hath stued an houre put into it a spoonful of vergious and serue it vpon sops The order to boyle a brawne TAke your Brawn and when you haue cut him out lay him in fayre water foure and twentie houres and shift it foure or fiue tymes and scrape and bind vp those that you shall thinke good with hempe and binde one handfull of greene Willowes together and lay them in the bottome of the pan and then put in your Brawne and scum it verie cleane and let it boyle but softly and it must bee so tender that you may put a straw through it and when it is boyled enough let it stand and coule in the pan and when you take it vp let it lye in Trayes one houre or two and then make sowsing drink with ale and water and salt and you must make it verie strong and so let it lie a weeke before you spend it How to make a good white broth TAke two marrow bones and a Cock and boyle them together in faire water and white wine Then take Parsley Tyme Spinnage Lettice and bind them in a bundell and put it in the pot with the water and wine the Cock marrow bones Then take Prunes and currans binde them in a cloth and put them in the potte and a quantitie of whole mace and binde them in like manner by themselues and put into the pot a peece of Butter and a good quantitie of Sugar When the Cocke and the mary bones be sodden and readie to be serued Then take from them the broth and straine it verie cleane and put it into another pot Then take the said mace Prunes and currans foorth of the clothes put them into the pot thē take three yolkes of Egs and Rosewater and put them into the broth and boyle it a little while fayre and softlie with a litle salt and so serue it How to make Farts of Portingale TAke a peece of a leg of Mutton mince it smal and season it with cloues Mace pepper and salt and Dates minced with currans then roll it into round rolles and so into little balles and so boyle them in a little beefe broth and so serue them foorth How to make Fystes of Portingale TAke some swéet suet minced small the yolks of two egs with grated bread and currans temper al these together with a litle saffron sinamon ginger and a litle salt then seeth them in a litle Bastard or sack a little while and whē they haue boiled a litle take it vp and cast some sugar to it so make bals of it as big as tennis balles lay foure or fiue in a dish and powre on some of the broth that they were sodden in and so serue them How to make French pottage TAke the ribs of Mutton chop them small the bones and all with the flesh in square peeces Then take Carret roots and for lack of them Onions or both together and if you will or els hearbes such as you like seeth al these together and when you will serue it in season your pot with a little Synamon Pepper and salt and so serue it foorth How to make fine pappe TAke Milke and flower strain them and set it ouer the fire till it boyle Then take it off and let it coole then take the yolkes of egs straine them and put it in the milk and some salt and set it in the fyre and stir it till it bee thicke and let it not boyle fullie Then put it in a dish abroade and serue it foorth for good pottage A broth for a weake bodie TAke a legge of Veale and set it ouer the fyre in a gallon of water and scum it clean and when you haue so doone put in thrée quarters of a pounde of currans halfe a pound of prunes a good handfull of Borage as much Langde beefe as much of Mints and as much of Harts tong let all these seeth togeather till all the strength of the flesh be sodden out then straine it as cleane as you can And if ye think the patiēt be in any heat put in Violet leaues or Succorie as ye do with other hearbs A good way to powder or barrell beefe TAke the beefe and lay it in mere sawce a day a night Then take out the béefe and lay it vpon a hirdle and couer it close with a sheete and let the hurdle be said vpon a peuerell or couer to saue the mere sauce that commeth from it then seeth the brine and lay in your Beefe againe see the brine be colde so let it lye two dayes and one night then take it out lay it again on a hurdel two or three dayes Then wype it euerie peece with linnen cloth dry them and couch it with salt a laying of Beef and another of salt and ye must lay a stick crosse each way so that the brine may run from the salt How to keep Lard after my Lord Ferries way SCald your hogge and euen as you dresse your Bacon hogge so dresse this then lay it in salt the space of three weekes or a moneth Then take it vp and let it hang ther as in maner is no smoke but when ye thinke it waxeth moyst let it be hanged so lowe that the heate of the fire may come to it or els put it in an Ouen when the breade is drawne out and when ye thinke it be wel dried take it out againe til it waxe moyst again and so ye shal keepe it wel enough thrée quarters of a yeare and neuer take the leane from the fat but as ye occupie it How to keepe Larde after my Lady Westone Brownes way FLea the fat Lard from the flesh and put in bay salt ye must cast a good deale vppon it and euen so salt it and roule it together round and so put it in a heap of salt and when ye will occupie any of it cut of it as yee need and lay it in water and so ye may keepe it as long as ye will The keeping of Lard after my Lady Marquesse Dorsets way TAke a fat hog and salt him and when he is through cold quarter him and take all the bones and the flesh from the fat and then take the fat of the said hog and couch it in fayre dry white salt and so keepe it two or thrée dayes then change it again into faire drie white salt euerie thirde or fourth day and at the fourtéen daies end take faire cold water and white salt and make a verie strong brine so that your brine be made so strong that it will beare an egge almost cleane aboue the brine and put it in a faire close vessell then take the said Lard and lay it in the said brine so that the brine couer it ouer so change it into new brine euerie fourtéen daies for the space of sixe weeks and after that it needeth not to be changed But the brine may not be made of wel water
of and his legges turned vpward vpon his backe but the Snite with his bill put into his breast and his legges turned vpward vpon his brest How to roste Woodcocks PLucke them and then draw the guts out of them but leaue the liuer still in them then stuffe them with Larde chopped small and Iuniper berries with his bil put into his brest and his féet as the Snite and so roste him on a spit set vnder it a faire large pan with white wine in it chopped parsley vinegar salt and ginger then make tostes of white bread toste them vpon a girdion so that they be not burnt then put these tostes in a dish vpon them lay your woodcocks and put your sauce being the same broth vpon them and so serue them forth To seeth fish To make fine rice pottage TAke halfe a pound of Iorden almondes and half a pound of rice and a galloÌ„ of running water and a handfull of oke barke and let the barke be boyled in the running water and the almonds beaten with the hulles and al on and so strained to make the rice pottage withal To make good Lenton pottage TAke Eeles and flea them and cut them in culpins and cast theÌ„ into a pot of faire water and take Parsley and Onions shred them together not to smal take cloues Mace powder of Pepper and Synamon and cast it thereto and let them boyle together a white also take a good portion of wine thick yest and put it thereto and let it boyle together a while Then take saffron salt and Vinegar and cast it therto and serue it for good pottage How to seeth a Pike TAke white wine faire water vinegar and a little yest or els a few gooseberies boil these together and before yee séeth your Pike lay it in vinegar and salt this is a good broth How to seeth a carpe YOu must take Red wine and the bloud of the carp and a litle Vinegar and salt and let it lie in this a while Then seeth your carpe in it and put pepper halfe broken in it and a peece of sweete butter and make your soppes therewith and serue it in How to seeth a Gurnard YOu must open your Gurnard in the back and faire wash and seeth it in water and salt with the fishie side vpward and when it is sodden well you may take some of the best of your broth if you will or els a litle faire water and put to it newe yest a little Vergious parslie Rosemarie a litle Time whole Mace and a peece of swéet Butter and let it boyle in a pipkin by it selfe till it bee well boyled and then when you serue in your Gurnard powre the same broth vpon it To seeth fresh Salmon TAke a litle water and as much Beere and salte and put thereto Parsley Time and Rosemarie and let all these boyle togeather Then put in your Salmon and make your broth sharpe with some Vinigar How to seeth a Breame PVt White Wine into a pot and let it séeth then take and cut your Bream in the middest and put him into the pot then take an Onion and chop it small then take Nutmegs beaten Synamon and Ginger whole Mace a pound of Butter and let it boyle altogether and so season it with salt serue it vpon sops and garnish it with fruite To seeth Roches Flounders or Eeles MAke yee good broth with newe Yeast put therein Vergious Salt Parsley a little Time and not muche Rosemarie and pepper so set it on the fire and boyle it when it is wel boyled put in Roches Flounders Eeles and a quantitie of swéet butter How to seeth Stockfish TAke Stockfish and water it well and then put out all the balâ—e from the fishe then put it into a pipkin and put in no more water then shall couer it then set it on the fire and as soone as it beginneth to boyle on the one side then turne the other side to the fire and as soone as it beginneth to boile on the other side take it of and put it into a Colender and let the water run out from it and put in salte in the boyling of it and take a little faire water and sweete butter and let it boyl in a dish vntill it be somthing thicke then poure it on the stockfish and so serue it in To seeth a Dory or a Mullet MAke your broth light with yest somewhat sauorie with salt and put therein a little Rosemarie and when it seeths put in your fish and let it seeth very softly Take faire water and vergious a like much and put thereto a litle new yeast corrans whole Pepper and a little Mace and Dates shred verie smal and boyle them wel together and when they be well boyled take the best of your broth that your fish is sodden in and put to it straweberries Gooseberries or Barberries sweete Butter and some sugar and so season vp your broth and poure vpon your Dorie or Mullet To stewe Herrings TAke ale and put therin a few onions small cut a spoonful of Mustard great raisons and saffron thick it with grated bread if you will haue puddings in them take the soft roes of the herrings stamp them with a litle thick almond milke and put thereto some Dates or Figs minced cloues mace Sugar saffron and salt and some corrans and grated bread To roste a peece of Stockfish TAke a quarter of stockfish and a litle grated bread and a litle creame foure yolkâ— of egs a few Dates minced with corrans synamon ginger and a litle pepper and so lay it to the fire baste it well with Butter and Vinigar some sinamon and ginger in your butter wherewith you baste it and so serue it To bake fish To make herring pies TAke herrings and crush them in your hands to shall you loose the flesh from the skin saue the skin as whole as ye can scrape of all the fish that none be left therupon then take a pound of almondes or as manie as ye bee disposed to make blanch them and stamp them and in the stamping of them put in one soft roe and one harde rowe and fiue or sixe Dates and a spoonfull or two of grated bread and a pint of Muscadell to grinde them withall but ye may not grind them to fine nor may not make them too moist with your muscadell but somewhat stiffe that you may fill the skinnes of your Herings Then take Rosewater and a little saffron to colour Almondes withall when yee haue ground them Then put in foure Dates and cut them fine and a handfull of Currans and a litle sugar then make fine paste and rol it as thinne as you can and strewe thereon a good deale of sugar then put your Herrings therin and bake them How to bake a Carpe TAke of the scales and take foorth the Gall and with cloues Mace and salte season it and take
the fyre and rub it cleane and colour your Gellie therewith then take your bag and put Rosemarie in the bottome of it and hang it by the fire side and let your gellie runne two times through your bag into a faire vessell To make gellie with fish TAke Tenches and scalde them and drawe them and wash them cleane then put your Tenches into a fair pot then take white wine or claret and fill your pot therewith then take Isenbras as much as ye think best Then take your pot and set it on the fire and let it boyl the space of an hower and a half then take it from the fire and let your liquor run through a strainer then let your liquor stand till it bee colde Then order it in euerie point as yee did the other before that is made with flesh All necessaries apperteyning to a Banquet SYnamon Sugar Nutmegs Pepper Saffron Saunders Coleander Anniseeds Licoras al kind of Comfets Orenges Pomegranate Tornesall Lemmons Prunes Corrans Barberries conserued Paper white and browne seeds rose-Rosewater Raisons Rie flower Ginger Cloues and mace Damask water Dates Cherries conserued sweete Orenges Wafers for your Marchpanes seasoned and vnseasoned Spinnedges To make a Tyssan TAke a pinte of Barley beeing picked sprinkled with faire water so put it in a faire stone morter and with your pestel rub the barley and that will make it tuske then pick out the barley from the huskes and set your barley on the fire in a gallon of faire water so let it seeth til it come to a pottell then put into your water Succory Endiue Cinkefoyle violet leaues of each one handfull one ounce of anniseeds one ounce of liquoris bruised and thirtie great raisons so let all this geare seeth till it come to a quart then take it of let it stand and settle and so take of the clearest of it and let it be strained and when you haue strained the clearest of it thē let it stand a good pretie while Then put in foure whites of Egs al to beaten shels and all then stir it well together so set it on the fire againe let it seeth and euer as the scum dooth rise take it of and so let it séeth a while then let it run through a strainer or an Ipocras bagge and drink of it in the morning warme How to clarifie Whey TAke the iuyce of Fumetorie halfe a pint of the iuice of Borage of Endiue of the tendring of hoppes of each of them a quarter of a pinte thē put al these iuices to a pottle of whey with three whites of Egges beaten and with Sugar sufficient then boyle them on an easy fire take away the scum of it as it riseth and when it is cold let it run through a fayre strayner take thereof euery morning halfe a pinte and before supper as much this wil pure your blood and wil continue good foure daies How to make fillets Gallantine TAke faire Pork and take of the skin and roste it halfe enough then take it off the spit and smite it in faire peeces and cast it in a faire pot then cut Onions but not too small and frie them in faire suet put them into the Porke then take the broth of Beefe or Mutton and put thereto and set them on the fyre and put thereto powder of Pepper Saffron cloues and Mace and let them boil well together Then take faire bread and Vinigar stéepe the bread with some of the same broth straine it and some bloud withall or els saunders and colour it with that and let all boyle together then cast in a litle Saffron and salte and then may you serue it in How to make Gallantine TAke tostes of white bread boile thē on a chafingdish of coals with vinigar whē it hath soked afore in the vinigar and in the boiling put in a branch of Rosemarie Sugar Synamon and Ginger straine it and serue it How to make tostes of Veale TAke the kidneyes choppe them verie small then put to it foure or fiue yolkes of Egges three spoonefull of sugar a little synamon and Ginger a spoonefull of Corrans cleane washed and picked choppe them altogeather then make sops of stale white breade and lay your stuffe vpon them and take a frying pan and a dish of sweet Butter in it and melt it then put in your tosts and frie them vpon a soft fire then lay them in a dish and cast sugar on them your fire must be verie soft or els they will burne To make an apple moyse TAke apples and cut them in two or four peeces boyle them till they bee soft and bruise them in a morter and put thereto the yolks of two Egs and a litle swéet butter set them on a chafingdish of coales and boyle them a little and put thereto a litle Sugar synamon and ginger and so serue them in To make Pescods MAke your past with fine flower yolkes of Egs make it short and driue it thinne Then take Dates Corrans marrowe and cut them like Dice and season them with salt because of the marrow a litle then put in Synamon sugar and Ginger make your past as you do for the Frians in Butter or suet and serue them in To make pescods another way TAke apples and mince them small take Figs Dates Corans great Raisons Sinamon Ginger and Sugar mince them and put them all together and make them in lytle flat peeces and fry them in butter and Oyle Pettie seruices TAke faire flower Saffron and sugar make thereof paste and make thereof coffins and take the yolkes of Egs tried from the whites and see the yolks be all whole Then lay three or foure egs in the coffin and two or three peeces of marrow then take powder of Ginger sugar and corrans and roll the marrow in it and put all in the pie and couer it or bake it in a pan To make Spanish balles TAke a péece of a leg of Mutton and pare away the skin from the flesh chop the flesh very small then take marrow of beefe and cut it as big as a hasell nut take as much of marrow in quantity as yee haue of flesh put both in a fair platter and some salt and eight yolks of egs and stirre them wel together then take a litle earthen pot and put in it a pint and a halfe of beefe broth that is not salt or else Mutton broth and make it seeth then make balles of your stuffe and put them in boyling broth one after another and let them stewe softly the space of two houres Then lay them on sopps three or foure in a dish and of the vppermost of the broth vpon the sops and make your balles as big as tennis balles To make balles of Italie TAke a peece of a legge of Veale perboyle it then pare away al the skin and sinews and chop the Veale very small a litle salt and pepper two yolks of Egges hard rosted and seuen yolks raw
good peece of Sugar and boil them well together then take two or three yolkes of egges sodden and strain them and thick it withal and boil your prunes by themselues and lay vpon your Capon poure your broth vpon your capon Thus may you boyle anie thing in white broth An other way to boyle a capon in white broth TAke marow bones breake them and boile them and take out the Marrowe Then seeth your capon in the same liquour Then take the best of the liquour in a small potte to make your broth withall then take Currans Dates and Prunes and boile them in a potte by themseiues till they bee plum then take them vp and put them into your broth then put whole Mace to them and a good quantitie of beaten Ginger and some Salte Then put the Marrowe that you did take from the bones and straine the yolkes of Egs with Vineger and put them into your Broth with a good peece of Sugar but after this it must not boile then take bread and cut thereof thin sippets and lay them in the bottome of a dish then take sugar and scrape it about the sides of the dish and lay thereon your Capon and the fruit vpon it and so serue it in To boile a Capon in brewes YOu must boyle your Capon with fatte meat then take the best of the broth and put it in a pipkin and put whole mace to it whole Pepper some red Currans halfe as much white Wine as you haue of broth good store of marrowe and Dates and scum them cleane and kéep your liquor verie clear and season it with vergious and Sugar and then lay your Capon vpon browes finely cut and so poure your broth vpon it To boyle a Capon with Orenges or Lemmons TAke your Capon and boyle hint tender and take a little of the broth wheÌ„ it is boiled and put it into a Pipkin with Mace and Sugar a good deale and pare thrée Orrenges and pill them and put them in your Pipkin and boyle them a little among your broth and thicken it with wine and yolks of egges and Sugar a good deale and salt but a little and set your broth no more on the fire for quailing and serue it in without sippets To make Sops for a Capon TAke tostes of bread Butter Claret wine and slices of Orenges and lay them vpon the tostes and Sinamon Sugar and Ginger To make Sops for Chickens FIrst take Butter and melt it vpon a chafingdish with coales and laye in the dish thinne tostes of breade and make Sorell sauce with Vergious and Gooseberries seeth them with a little Vergious and lay them vppon To boyle a Mallard with cabage TAke the Cabage and pick them cleane and wash them and perboile them in faire water then put them in a Colender and let the water runne from them then put them in a faire pot and as much beefe broth as will couer them and the Marie of three Mary bones whole Then take a Mallard and with your knife giue him a launce along vpon each side of the breast Then take him of and put him into your Cabage and his dripping with him for he must be roasted halfe enough and hys dripping saued and so let him stewe the space of one hower Then put in some pepper and a little salt serue in your Mallard vpon sopps and the Cabage about him and of the vppermost of the broth To boile a mallard with Onions TAke a Mallard rost him halfe enough and saue the dripping then put him into a faire pot and his grauie with him and put into his bellie sixe or seuen whole Onions and a spoon full of whole pepper and as much abroad in your pot put to it as much Mutton broth or béefe broth as will couer the Mallarde and halfe a dish of swéete butter two spoonefuls of Vergious and let them boile the space of an houre Then put in some salt and take off the pot and laie the Mallard vpon soppes and the Onions about him and powre the vppermost of the broth vpon them To boyle a Ducke SEeth the Ducke with some good Marrow bones or Mutton and take the best of the broth and put therein a few Cloues a good manie sliced Onions and let them boile well together till the Onions bee tender and then season your broth with Vergious and a litle bruised pepper Take vp your Ducke and laie it vpon sops and giue it two slices vpon the brest and sticke it full of Cloues and powre the broth vpon it To boyle Stockdoues SEeth them with béefe or mutton Take the best of the broth and put in a pipkin and put thereunto Onions finely minced and a fewe Currans and so boile them till they be verie tender and season theÌ„ with vergious and a litle swéet butter and powre them vpon your Stockdoues when they be laid vpon your sops To boyle a Conie with a pudding in his bellie TAke your Conie and flea him leaue on the eares and wash it faire and take grated bread sweet suet minced fine Corrans and some fine hearbes Peniroiall winter sauerie Parslie Spinnage or â—eetes sweete Marioram and chop your hearbes fine and season it with Cloues Mace and Suger and a litle Creame and salt and yolkes of Egges and Dates minced fine Then mingle al your stuffe together and put it into your rabbets bellie and sowe it vp with a thred For the broth take Mutton broth when it is boyled a little and put it in then put in Goose berries or els Grapes Currans and swéete Butter Vergious salte grated bread and Sugar a litle and when it is boyled lay it in a dish with sops and so serue it in To boyle Chickens or Capons FIrst boyle them in faire water till they be tender then take bread and stéepe it in the broth of them and with the yolkes of foure or fiue Egges and Vergious or white Wine straine it and there with season your broth and your Capon in it Then take Butter Parslie and other small hearbs and chop them into it And so serue them foorth vppon soppes of bread To boyle Chickins with a Cawdle TAke your chickens wheÌ„ they are fair scalded and trussed and stuffed with Parselie in their bellies and put them in a potte with faire water and a little salt and put to them twentie Prunes halfe a handfull of Corrans and Raisons and let them boyle altogether till your Chickens be tender then take sixe yolkes and a pinte of Vinegar and straine them together and put thereto a quarterne of Sugar or as yee thinke meete and so let it boyle but ye must stirre it still els it wil curd and when it boyleth take it from the fire then take your chickins and put them in a colender that the broth may goe cleane away and so put your chickens and the fruite into the cawdell and make soppes and lay on your chickens and the fruite and powre on the cawdell To seeth
chickens in Lettice TAke a necke of Mutton with a Marrowe bone and so let it seeth and scumme it cleane and let it boyle well together and when it is enough then take out some of it and straine it and put in your chickens then take a good many Lettuce and wash them cleane and put them in Then take a litle white breade and straine it and put it into the pot to thicke it withall Then put a litle whole mace to season it with Pepper and Vergious and a litle Suger and cut Sops and lay them on and put on the marrow and so serue them How to boile chickens with hearbs TAke your Chickens and scalde them and trusse the wings on and put then forte vnder the wings of your chickens and set them on in a litle pot and scumme them faire when they haue boiled put in Spinnage or Lettuce a good deale and Rosemary swéete Butter Vergious salt and a litle Suger and strayned Bread with a litle wine and cut sippets and serue it out So may you boile mutton or Pigions or Conie How to seeth Hennes and Capons in Winter in white broth TAke a necke of mutton and a marrowe bone and let them boile with the Hens together then take Carret rootes and put them into the potte and then straine a litle bread to thicke the pot with all and not too thicke season it with Pepper and Vergious and then couer them close and then let them boile together then cut sops and put the broth and the marrow aboue and so serue them To boyle Calues feet or Lambs feet TAke your Calues feet after they be scalded cut them in the middest and put them into an earthen pot put to them mutton broth asmuch as wil couer them then take a litle Spinnage and Lettice and a little stripped Time and put it in your pot and a dishe of swéet butter and a litle salt and let them boyle till they be verie tender and when ye be readie to serue them foorth take the yolkes of thrée Egges and almost a pinte of Vergious and stirre them well together and take your pot from the fire séething and put in your Vergious and egges and stirre it well and serue them in vpon sops How to boile a tripe TAke a Tripe and cut it in péeces of the breadth and length of your finger and put them in an earthen pot put thereto as much Mutton broth as will couer them a litle Lettice Spinnage a litle salt and Vergious so let them stew softly til they be verie tender when yée will serue them in cast on a litle Pepper and serue them on sops To boyle tripes pigs petietots or Neates feet TAke your Neats féete tripes or petitoes and cut them in small péeces and boile them with butter Sinamon Currans and a litle vinigar and serue them in vpon sops How to boyle pigs petitoes another way BOyle them in a pint of Bastard and put thereto four Dates minced with a few Corrans and a litle Time chop the time small so let it boile till it be wel season your pot with Sinamon Ginger salt and a litle Vergious To boyle Chickens after the French fashion QVarter the Chickens in foure péeces then take after the rate of a pinte of wine for two Chickens then take time parsly as small minced as ye can and foure or fiue Dates with the yolkes of foure hard Egges and let this boile together and when you will season your pot put in salt sinamon and Ginger and serue it foorth To boile tripes after the French fashion TAke a Tripe and a fewe Onions mince them small together and boyle them together and season your pot with a little Pepper Vinigre and salt and so serue them How to make long worts TAke a good quantitie of Colewortes and seeth them in water whole a good while then take the fattest of powdered béefe broth and put to the woortes and let them séeth a good while after then put them in a platter and lay your poudred béefe vpon it Triped mutton TAke a paunche of a Shéepe faire scowred cast it in a pot of boyling water and scum it cleane and take vp the fat Then take it and cut it in small peeces of the breadth of twoo pence and put it in a potte of stronge broth of Béefe or mutton take Parslie blades minced and put to it and let it seeth Then put in powder of Ginger a litle Vergious Saffron and salt and let them boile together till it bee enough so serue it foorth How to boyle a Lambs head and purtenance STrain your broth into a pipkin and set it on the fire and put in butter and scum it as cleane as you can and put in your meate and put in Endiue and cut it a litle and straine a litle yeast and put into it and Currans and Prunes and put in all manner of spices and so serue it vpon sops How to boile Quailes FIrst put thē into a pot with swéete broth and set them on the fire then take a Carret roote and cut him in péeces and put into the pot then take parsely with swéet hearbs and chòp them a little and put them into the pot then take Sinamon ginger nutmegs and pepper and put in a litle vergious and so season it with salt serue them vpon sops and garnish them with fruite How to smere a Conie TAke the Liuers and boyle them and chop it and sweet hearbs apples and the yolkes of hard Egges and chop them altogether and Currans Sugar Sinamon Ginger and parsley and fill the Conie ful hereof then put her into the sweet broth and put in sweet butter then chop the yolkes of hard Egges sinamon Ginger sugar and cast it on the connie when you serue it vp season it with salte serue it on sops and garnish it with fruit How to make Hodgepot BOyle a necke of Mutton or a fat rumpe of Beef and when it is well boyled take the best of the broth and put it into a pipkin and put a good many Onions to it two handfull of Marigold flowers and a handfull of Parsley fine picked and grosse shred and not too small and so boyle them in the broth and thick it with strained bread putting therin grosse beaten pepper and a spooneful of Vinigar and let it boyle somewhat thicke and so lay it vpon your meat How to a make Hodgepot in pots TAke a good peece of a leg of Mutton pare away the skinne from the flesh verie small and take halfe as much marrowe as you doe flesh then put them both into an earthen pot and put to it halfe a pint of beefe broth or halfe a pint of Mutton broth that is not salt and put thereto a Nutmeg beaten and a litle pepper two spoonefuls of currans and twenty prunes and let them stewe softlie vpon a soft fire and stirre it well together often or els it will gather together in lumps and
the yolke of an Egge and sette your Orenges into to the paste and then bake it well Then fill your paste almost ful with Sinamon Ginger and Sugar also apples must be taken after the same sort sauing that whereas the core should be cut out they must be filled with butter euerie one the hardest apples are best and likewise are Peares and wardens and none of them all but the Wardens may be perboiled and the ouen must be of a temperate heat two houres to stand is enough To bake quince pies PAre them and take out all the Core then perboyle them in water till they bée tender Then take them foorth and let the water runne from them till they be drie Then put into euerie Quince Sugar sinamon and ginger and fill euerie pie therewith and thē you may let them bake the space of an houre and so serue them To bake orenges FIrst take twelue Orenges and pare away the yellow rinde of them cut them in two péeces and wring out the iuyce of them then lay your pilles in faire water and when it is boyling hot put your Orenges therin let them seeth therein vntill the water be bitter Then haue another potte of water readie vppon the fyre and when it dooth séethe put your Orenge pils therein and let them seeth again in the same water vntil they be very tender then take your Orenges out of the pot put them in a bason of fayre cold water and with your thombe take out the core of your Orenges and wash them cleane in the same water and lay them in a faire platter so that the water may run from them then take a quart of Bastard clearet wine or white wine if you take a quart of Bastard put thereto a quartern of sugar if you take claret or white wine ye must take to euerie pint a quarterne of Sugar and set it to the fire in a faire pot then put your Orenges therein and seeth them till the liquor come to a sirrop when it is come to a sirrop take a fair earthen pot and put your Orenges and your sirrop altogether so that your Orrenges may be couered with your sirrop if you lacke syrrop you must take a pinte of Claret wine and a quarterne of Sugar and make thereof a sirrop and put it into your Orenges and stoppe your pot close after this maner you may keep them two moneths and when you will bake them take an ounce of Synamon and half an ounce of ginger and beat them smal then take two pound of sugar and beat it in like maner Then put your sugar Sinamon and Ginger in a faire platter and mingle them together Then take foure handful of fine flower lay it vpon a faire board and make an hole in the midst of the flower with your hand then take a pinte of fair water eight spoonfuls of Oyl and a little saffron and let them seeth altogether and when it seeths put it in the hole in the midst of the flower and knead your paste therwith then make little round coffins of the bignesse of an orenge and when they be made put a little sugar in the bottom of them then take your Orenge pilles and fill them full of sugar and spices afore rehearsed and put them into your coffins and fill the coffins ful of the same sugar and spices when the spices be in them close them vp and set them vppon papers and bake them in an ouen or baking pan but your Ouen may not be too hot if your coffins be dry after the baking you may make a litle hole with the point of a knife vpon the couer of thē and with a poone put a little of the sirrop to them at another season you must make your paste with foure handfuls of fine flower and twelue yolks of egs and a litle saffron make your paste therewith Another good way to bake Orenges PAre the vtter rinde as thin as you can thē take the Orenges and cut out a litle hole in the top with a narrow pointed knife picke out as nigh as yée can al the pames then seeth them in faire water boyling a soft pace and whē the water is bitter haue more water readye and change the first water and so let them séeth in the second water a good while softly boyling let them not be very tender for after that boyling ye must put them in an other liquor that must be water and hony very swéet sodden together scummed then put into that a good quantity of Saffron and so put in your orenges and let them séeth well in that water til they be verie tender if yee will bake them put Claret wine and sugar together and let it boyle wel Then fil your Orenges of drie Sugar and Ginger and turne the hole of your Orenges vp ward then put the Claret wine in till your coffin be almost full and sée that there be Sugar enough in the coffin and close it vp and a litle before ye wil serue it in put in more of the Claret wine and Sugar that was firste sodden at the hole aboue in the coffin Thus ye may keepe your Orenges in that same liquor that ye did séeth them in first a moneth or more and if ye think that the liquor changeth séeth it againe and it wil amend and if you think that the Orenges doo not looke yellow enough put Saffron in the liquor and with a feather collour your Orenges To bake Peaches TAke Peaches pare them and cut them in two péeces take out the stones as cleane as you can for breaching of the Peach then make your pie thrée square to bake fowre in a pie let your paste be verie fine then make your dredge with fine Sugar Synamon and Ginger and first lay a little dredge in the bottome of your pies Then put in Peaches and fill vp your coffins with your Dredge and put into euery coffin thrée spoonfuls of Rosewater Let not your Ouen be too hot c. To bake pippins TAke your pippins and pare them and make your coffin of fine paste and cast a little sugar in the bottome of the pie Then put in your Pippins and set them as close as ye can then take sugar sinamon and Ginger and make them in a dredge and fill the Pie therewith so close it and let it bake two houres but the Ouen must not be too hot To make a good Castard TAke a platter full of Creame if it bee a quart then take sixe yolks of Egges to a pint thrée Egges and when you set your Creame ouer the fire cut your butter in smal peeces and but it into your creame it be litle more then the quantitie of a Walnut it is enough and season it with salt Sugar cloues mace and saffron and so couer it and let it be set vpon a chafingdish or pot of séething water and when it is well hardned cast on it minced Dates and small
The good Huswiues handmaid for Cookerie in her Kitchin in dressing all maner of meat with other wholsom diet for her her houshold c. To boile mutton with mallowes or turneps TAke a necke of Mutton cut it in ribâ—s and put it in a pot and a good quantitie of beefe broth and make it boyle then take your Turneps or Mallowes and cut them in peéces of the bignes of your mutton then put into your pot a little pepper and so let them stew till they be verie tender then take them of and serue them vpon sops To boyle mutton with Spinage TAke your necke of mutton and cutte it in peeces and put it into a faire Potte and a good quantitie of mutton broth and make it boyle then take swéetâ—â—â—â—con and cut it of the bignes of your finâ—â—â—â—nd of the length and put it in your potâ—◠〈◊〉 â—â—uâ—n péeces then take three good haâ—â—â—â—â—â— Spinnage wash it verie cleane â—â—â—â—ing the water from it and cut it small and put it into the pot and a litle pepper and salt look that you haue no more broth then will couer your meâ—â— so let it stewe verie softly till it bee tender then serue it vpon sops To boyle mutton with Carrets TAke a breast or necke of Mutton cut it of the bignes of your thombe and put it into an eaâ—then potte with faire water and make it seeâ—h Then take Carret rootes and â—â—ape them cleane and cutte them of the bygnesse of your Mutton and let them séeth then put in halfe a handfull of stripped Tyme asmuch of Sauorie and ysope and a little salte and Pepper Let them seeth till your Mutton and roots be verie tender then serue them vpon sops To boyle mutton with Coleworts TAke a necke of fat Mutton and cut your ribbes and broyle them vpon a girdyon till they bee halfe enough then put them in a faire earthen pot and a good quantitie of beefe broth and make them boyle Then take 〈◊〉 handfull of Colewortes and wash them cleane and beate them in péeces and put thâ—â—â—â—â—â—â—our Mutton and a ladle full of the fatâ—â—◠〈◊〉 beefe broth and a little Pepper and 〈◊〉 â—nd so let them stewe till they be verie tender and put them vpon Soppes put no salt in till the meate be readie to be taken vp To boyle a legge of mutton with a pudding FYrst with a knife raise the skin round about till you come to the iointes and when you haue perboyled the meate shred it fine with suet or Marie Parsley Marioram and Peniroyall then season it with Pepper and salte cloues Mace and Sinamon and take the yolkes of nine or tenne egges and mingle with your meate a good handfull of Currans and a fewe minced Dates and put the meat into the skinne of the leg of Mutton and close it with prickes and so boyle it with the Broth that you boyle a capon and let it seeth the space of two houres To boyle a leg of mutton with Lemmons VVHen your Mutton is halfe boyled take it vp cut it in small peeces put it into a pipkin and couer it close put thereto the best of the broth as muche as shall couer your mutton your Lemmons being sliced verie thin and quartered and Currans put in pepper grosse beaten and so let them boyle together and when they bee well boyled season it with a little Vergious sugar pepper grosse beaten and a litle Saunders so lay it in fine dishes vpon soppes It will make three messe for the table To boyle mutton with Endiue Borage or Lettice or any kinde of hearbes that may serue thereunto VVHen your mutton is well boyled take the best of the broth and put it in a pipkin and put thereto an handfull of endiue borage or what herbs you list and cast therto a few currans and let them boyle well and put thereto a peece of vpper crust of white bread season it with pepper grosse beaten and a litle vergious and a little Suger and so poure it vpon your meat To boile mutton for a sicke bodie PVt your Mutton into a pipkin seeth it and scum it cleane and put therto a crust of bread Fenell roots parsly rootes currans great raisons the stones taken out and hearbs according as the pacient is If they bée cold hot hearbes may be borne if they be hot cold hearbs be best as Endiue Sinamon Violet leaues and some Sorrell let them boile together Then put in Prunes and a verie litle salt This is broth for a sick bodie To make balles of mutton TAke your Mutton mince it very fine with suet Then season it with sugar sinamon Ginger cloues and mace Salt and rawe egges make it in round balles Let your broth séeth ere you put them in Make your broth with Currans Dates quartered whole mace and Salt Thicke it with yolks of Egges and Vergious and serue it vppon sops To boyle a Capon with Orenges after Mistres Duffelds way TAke a Capon and boyle it with veale or with a marie bone or what your fancy is Then take a good quantitie of that broth and put it in an earthen pot by it selfe and put thereto a good handfull of Currans and as manie Prunes and a fewe whole maces and some Marie and put to this broth a good quantitie of white Wine or of Clarret and so let them seeth softlye together Then take your Orenges and with a knife scrape of all the filthinesse of the outside of them Then cut them in the middest and wring out the iuyce of three or foure of them put the iuyce into your broth with the rest of your stuffe then slice your Orenges thinne and haue vppon the fire readie a skillet of faire seething water and put your sliced Orenges into the water when that water is bitter haue more readie and so change them still as long as you can finde the great bitternesse in the water which will be sixe or seauen times or more if you finde need then take them from the water and let that runne cleane from them then put close Orenges into your potte with your broth and so let them stewe together till your Capon bee readie Then make your sops with this broth and cast on a little Sinamon Ginger and Sugar and vpon this lay your Capon and some of your Orenges vpon it and some of your Marie and towarde the ende of the boyling of your broth put in a little Vergious if you thinke best To boyle a Capon in white broth BOyle your Capon in faire liquor and couer it to keep it white but you must boile no other meate with it take the best of the broth and as much Vergious as of the broth if your vergious be not too sowre put thereto whole Mace whole pepper and a good hand full of Endiue Letuce or Borage whether of them ye will smal Raisons Dates marow of marow bones a little sticke of Sinamon the peele of an Orenge then put in a
and then put your spice and sugar vpon your Cocke and put in your fruit betwéen euery quarter and a péece of golde be betwéen euery peece of your Cocke theÌ„ you must make a lid of wood fit for your pipkin and close it as close as you can with paste that no ayre come out nor water can come in and then you must fil two brasse pots ful of water and set on the fire and make fast the pipkin in one of the brasse pots so that the pipkins féet touche not the brasse pots bottom nor the pot sides and so let them boils four and twenty houres and fil vp the pot still as it boiles away with the â—ther pot that stands by and when it is boyled take out your gold and let him drink it fasting and it shall help him this is approued How to stew a Neates foote FIrst let your Neates foote be scalded and made cleane Then take Onions slicâ— them and boile them well in faire water Then take half water and halfe wine 〈◊〉 muche as neede to serue for the boyling of thâ— Neates foot which wil be soone enoughâ— puâ— it in a pipkin Put therein some cloues and 〈◊〉 the whole pepper and take the onions out oâ— water they were sodden in put them intâ— the same pipkin the neats â—eet with them tiâ— it be almost enough Then take a litle Vergious half a dish of sweet butter and a litle sugar and let them boyle a litle together servâ—â— them in vpon sops How to make stewed pottage in Lâ—â—â— TAke a faire pot and fil it full of water take a saueer â—ul of Oyle Oliue and pâ—â— it into the pot theÌ„ set your pot on the 〈◊〉 and let it boyl Then take parslie rootes anâ— fennel roots and scrape them cleane then tuâ— them of the bignesse of a Prune and put them into the pot TheÌ„ take bread and cut it in sopâ— and cast it into a pot of wine the wine 〈◊〉 it anâ— put it in the pot Then take rosemary Time and parsley and binde them together and put them into the pot then take Dates Prunes Corrans and great Raisons and wash them cleane and put them in the pot Then season your pot with salt Cloues Mace and a litle sugar If it be not red enough take Saunders and colour your pot therwith looke that your broth be thick enough How to stew beefe TAke béefe and smyte it in péeces and washe it in faire water and strain that water and put it in the potte with the Béefe and boyle them together Then take Pepper Cloues Mace Onions parsley and sage cast it therto and let it boile together Then make liquor with bread and thicke it and so let if séethe a good while after that the thicking is in Then put in Saffron salt and vinegar and so serue it foorth Another way to stew Beefe BOil your flank of béef verie tender til the broth bée almost consumed then put the broth into a pipkin put to it Onions caret roots shee l smal being render sodden before and pepper grose beaten vergious and halfe a dish of swéet butter and so lay it vpon How to make brine to keepe Lard TAke faire Water and white salte and all to stirre them with a staffe a good prity while then lay the lard in it one night and one day to soake out the blood of the Lard Then make new brine in like maner and beat it vntil the time that the salt is consumed and then it will be clear that done put the brine in a prety tub that hath a couer wel fastened theÌ„ lay in your Lard and kéep it vnder brine with splints theÌ„ couer the tub close and thus ye may kéepe the Lard white and swéet two or thrée yeres with change of Brine when néed shal require To make Maunger Blaunch TAke half a pound of Rice verie clean picked and washed theÌ„ beat it very fine and searse it through a fine searse put the finest of it in a quart of mornings milke strain it through a strainer and put it in a faire pot and set it on the fire but it must be but a soft fire still stir it with a broad stick And wheÌ„ it is a litle thick take it from the fire and take the brawne of a verie tender Capon and pul it in as smal péeces as ye can and the Capon must be sodden in faire water the brawn of it must bee pulled as small as a horse haire with your fingers put it into the milke which is but halfe thickened and then put in as much sugar as ye think wil make it swéet and put in a dozen spoonfuls of good Rosewater and set it to the fire again and stir it well in the stirring all to beate if with your stick from the one side of the pan to the other and when it is as thick as pap take it from the fire and put it in a fair platter and wheÌ„ it is cold lay thrée slices in a dish and cast a litle sugar on it and so serue it in How to sowce a Pigge YOu must take white wine a litle swéet broth and halfe a score of nutmegs cut in quarters then take swéete Margeram rosemary baies and Time and let them boile all together scum them very cleane when they be boiled put them in an earthen pan and the sirrop also and when ye serue them a quarter in a dish and the baies nutmegs on the top Baked meates To make paste and to raise coffins TAke fine flower and lay it on a boord take a certaine of yolkes of Egges as your quantitie of flower is then take a certaine of Butter and water and botle theÌ„ together but you must take héed ye put not too many yolks of Egges for if you doe it will make it dry and not pleasant in eating and ye must take béed ye put not in too much Butter for if you doe it wil make it so fine and so short that you cannot raise and this paste is good to raise all maner of Coffins like wise if ye bake Venison bake it in the paste aboue named To make fine paste another way TAke butter and ale and seeth them together then take your flower and put thereinto three egs sugar saffron and salt To make short paste in Lent TAke thick almond milke séething hot so wet your flower with it sallet oyle fried saffron and so miggle your paste altogether and that will make good paste How to bake Venison or mutton instead of Venison TAke leane venison or mutton and take out all the sinewes then chop your flesh veris smal and season it with a litle pepper and salt and beaten cloues and a good handful of FenneÌ„l seeds and mingle them altogether Then take your Larde and cut it of the bignesse of a goose quill and the length of your finger and put it in a dish of
Raisons and so let it boyle till ye think it be wel hardned and then serue them foorth c. How to make a Custard in Lent TAke the milt of any maner of fresh fish and a little of the milt of a white Hering and a quantitie of blanched almonds and crums of bread and mingle al these together and a litle Water and Sugar and a quantitie of Rose-water and mingle that together season it as ye would do another custard with al maner of spices Then mingle therwith Raisons corrans and Dates cut in peeces and so bake it in a platter or paste whether ye will the space of halfe an houre and so serue it in Another way to make a Custard in Lent TAke blanched almonds and bray them smal put crummes of white bread in the braying of the almonds Then let a Pike be sodden or fat Eels that ye may haue the best of the broth and put that in the bottom of your platter put in also minced dates and corrans Then strain your almonds with the water sodden with sugar Then season it with sugar saffron cloues and Mace then put in all the stuffe in the platter and so boyle it vppon a chafingdish a good while sée the platter be not couered for if it be the Custard will neuer waxe harde when ye serue it forth cast Sugar on it if your dates and corrans be sodden in the fish broth afore ye put them in the platter they wil be the better put to a litle salt in the making c. To make a tarte of apples and Orenge pilles TAke your orenges and lay them in water a day and a night then seeth them in faire water and hony and let them seeth till they be soft then let them soak in the sirrop a day and a night then take them forth and cut them small and then make your tart and season your Apples with Sugar Synamon and Ginger and put in a péece of butter and lay a course of Apples and betweene the same course of apples a course of Orenges and so course by course and season your Orenges as you seasoned your Apples with somewhat more sugar then lay on the lid and put it in the ouen and when it is almost baked take Rosewater and Sugar and boyle them together till it be somwhat thick then take out the Tart and take a feather and spread the rose-water and Sugar on the lid and set it into the Ouen againe and let the sugar harden on the lid and let it not burne How to make a tart of Apples PAre your apples and cut away the core cut the remnant in smal péeces séeth it in rose water or wine til they be soft ye must stirre it al the while it séeths then draw it through a strainer and season it with sugar sinamon ginger spread it in your paste if you wil ye may serue it in a dish without past cut a date or two lay it on for a change yée may collour it with Saunders if you wil. To make a good tart of Cheries TAke your cheries and pick out the stones of them then take raw yolks of egs and put them into your cheries then take sugar Sinamon and Ginger and Cloues and put to your Cheries make your Tart with all the Egges your tart must be of an inche high when it is made put in your cheries without any liquor and cast Sugar Sinamon and ginger vpon it and close it vp lay it on a paper put it in the Ouen when it is half baken draw it out and put the liquor that you let of your cheries into the Tart then take molten butter and with a feather anoint your lid therwith Then take fine beaten Sugar and cast vpon it then put your Tarte into the Ouen again and let it bake a good while whē it is baken draw it foorth cast Sugar Rose-water vpon it and serue it in To make a tart of Cheries when the stones be out another way SEeth them in white wine or in Claret and strain them thick when they be sodden thē take two yolks of egges thicken it withall then season it with Sinamon Ginger and Sugar and bake it and so serue it To make a tart of Damsons SEeth the Damsons in Wine and straine them with a litle Creame then boile your stuffe ouer the fire til it be thick put there to sugar Sinamon and Ginger so spred them on your paste but set it not in the Ouen after but let the paste be baked before How to make a tart of Egges TAke twentie yolks of Egs and half a pound of butter and straine them altogether into a plater then put two good handfuls of sugar in it sixe spoonfuls of Rosewater and stirre them altogether Then make your paste with twoo handfuls of fine flower and sixe yolks of Egs and a quarter of a dish of Butter then make your Tart and put your stuffe therein and lay your Tart vpon a sheete of Paper and so put it into the Ouen and when that it is baked enough then draw it out of the Ouen and cast a litle sugar on it and so serue it foorth To make a good tart of Creame TAke a quart of Creame and put in twelue yolks of egges and a litle Saffron straine them Then put it in a pot and boile it but all the time it standeth on the fire it must be stirred with a sticke for burning Also ere ye boil it ye must put a good dish of butter in it when it is boiled put in your Sugar as muche as wil make it swéet then make your paste with Butter Egges Sugar with a litle Saffron and fine flower and make your Tart with it and drie it in the Ouen and when it is dry put in a litle Rosewater and butter then fill your tart with the stuffe whē it is strained so bake it and when it is baked sprinkle a little Rose-water and Sugar and a litle Butter molten vpon it How to make a tart of Prunes YOu must seeth the prunees with Wyne then straine them and season it with Sugar so bake it with paste and first prick it in the bottome if that you wil boile your stuffe vpon a chafingdish then the lesse bà king after ward wil serue it How to make a tart of Spinnage TAke some cast creame and seeth some Spinnage in faire water till it be very soft then put it into a Collender that the water may soake from it then straine the spinnage and cast the creame together let there bee good plentie of Spinnage set it vpon a chafingdish of coales and put to it Sugar and some Butter and let it boyle a while Then put it in the paste and bake it and cast blaunche pouder on it and so serue it in To mke a tart of Veale TAke two kidneis of Veale and broyle them then take off all the skin and chop the fat
but before yée take it off haue your drinke ready in a fair bason on a chafingdish of coales and powre the milk into the bason as it standeth ouer the chafingdish wtâ—re so couer it let it stand a while Then take it vp and cast on Sinamon and sugar and so serue it in Mistresse Drakes way to make soft Cheese all the yeere through that it shall be like rowen Cheese TAke your milke as it commeth from the Cow and put it in a vessell til it be cold theÌ„â—ake as much faire water and set it on the fire wheÌ„ your water is warm put so much of your water is warm put so much of your water in that milk as wil warme the milk Then take a spoonefull of runnet and more and put into your milke and make your Chéese and put it into a faire cloth and so put it into the presse turne it in the presse often and wipe it wyth faire clothes as often as ye turne it To make Fritters TAke a pinte of Ale and foure yolkes of Egges and a litle saffron a spooneful of Cloues and mace and a litle salte and halfe a handfull of sugar put all this in a faire platter and stirre them all together with a spoone and make your batter thereof Then take ten Apples pare and cut them as big as a groate put them in your batter then take your suet set it on the fire when it is hot put your batter your apples to your suet with your hande one by one and when they be faire and yellow take them out and lay them in a faire platter and let them stand a litle while by the fire side Then take a fair platter and lay your fritters therein and caste a litle sugar on them and so serue them in To make Curde Fritters TAke the yolks of ten Egs and breake steÌ„ in a pan put to them one handfull of Curds and one handful of fine flower and straine thâ— all together and make batter and if it be not thicke enough put more Curdes in it and salt to it Then set it on the fire in a frying panne with such stuffe as ye will fry them with and when it is hot with a ladle take part of your batter and put of it into your panne and let it run as smal as you can stir theÌ„ with a stick and turne them with a scummer when they be faire and yellow fryed take them out câ—st sugar vpon them and serue them foorth To make Fritters with marrow TAke thrée handfuls of fine flower and more and lay it in a faire platter and put thereto sixe yolks of Egs and almost a pint of ale and a good handful of Sugar and two spoonfuls of Sinamon and a spoonful of Ginger and halfe a spoonefull of cloues and mace a little salte and a litle saffron to collour it withall Then take a spoone and stir all these for said things together and make your batter therewith then take your marrow and cut it of the bignesse of a groat then haue a frying pan readie with swéet suet therein and set it to the fyre and when it is hot dip your marrow in the butter and put it into the pan péece by peece and euer be stiring them with a stick and wheÌ„ they be fryed take theÌ„ out of your pan with a scummer and lay them in a faire platter and take Sugar Sinamon and Ginger and cast vpon them and so serue them in How to make Stocke Frittors TAke a handful of Marrow or the kidneyes of a Calfe chop them small Then take ten yolks of egs and put them in your marrow or kidneâ—es Then take a handfull of Corrans and wash them cleane put them to your stuffe and take ten dates and cut them smal and put them to your stuffe and take two handfull of grated bread two spoonful of Ginger and one spoonfull of sinamon and a spoonfull of cloues and mace a quarter of Sugar and a litle SaffroÌ„ and mingle your spices and stuffe together in a fair platter then take two handful of fine flower and sixe yolks of egges and make your batter therwith with ale and Saffron Then make of your stuffe afore rehearsed litle pilles as bigge as a walnut Then haue a frying pan readie with fair suet therein vpon the fire and when it is hot dip your pilles into your batter and put them into your frying pan fry them as ye would frie frittors and that done put theÌ„ in a platter and cast a litle Sinamon Sugar and Ginger on them and so serue them in How to make Frittors with Apples TAke fine flower and temper it with Butter and a litle salt and make a batter and take a very litle saffron to colour your batter withall and when your batter is made straine it through a strainer then cut your apples of the bignes of a groat and put them to your batter then put your suet to the fire and when it is hot put a peece of your apples to your suet and if it rise quicklie then your stuffe is well seasoned if it abide in the bottome then it is noâ— halfe enough therfore when it riseth from the bottome fill pour pan one after another as fast as ye can and when they are faire coloured take theÌ„ out with a scummer and put them in a platter and alwaies whiles they are in the pan stirre them with a stick and looke that ye haue liquor enough Then take your frittors and put them in a fair platter and then scrape Sugar enough vpon them How to make frittors of spinage TAke a good deale of Spinage and wash it cleane and boyle it in faire water and when it is boyled put it in a collender let it coole Then wring all the water out of it as nere as ye can lay it vpon a board and chop it with the back of a chopping knife very smal and put it in a platter and put to it four whites of Egs and two yolks and the crums of half a manchet grated and a litle sinamon and ginger and stirre them wel together with a spoon and take a frying pan and a dish of swéet Butter in it when it is molten put handsomely in your pan halfe a spoonful of your stuffe and so bestowe the rest after frye them on a soft fire and turn them when time is lay theÌ„ in a platter and cast sugar on them To make Pancakes TAke new thicke Creame a pint foure or fiue yolks of egs a good handfull of flower and two or thrée spoonefuls of ale strain them together into a faire platter and season it with a good handfull of sugar a spooneful of Synamon and a litte Ginger then take a friing pan and put in a litle peece of Butter as big as your thombe and when it is molten brown cast it out of your pan and with a ladle put to the further side of your
yolke of an Egge for one doozen of Cakes one yolke is enough then put al these foresaid things together into the cream â—eÌ„per theÌ„ altogether theÌ„ put theÌ„ to your flower and so make your cakes your paste wil be very short therefore yee must make your cakes very litle when yee bake your cakes ye must bake them vpon papers after the drawing of a batch of bread How to make leauened bread TAke sixe yolkes of Egs and a little peece of Butter as big as a Walnut one handful of veriâ— fine flower and make al these in paste all to beat it with a rolling pin til it be as thin as a paper leafe then take swéete Butter and melt it and rub ouer all your paste therewith with a feather then roll vp your paste softly as ye would roll vp a scroll of paper then cut them in peeces of three inches long and make them flat with your hands and lay them vpoÌ„ a shéet of cleane paper and bake them in an ouen or panne but the Ouen may not bee too hot and they must bake halfe an howre then take some swéete butter and melt it and put that into your paste when it commeth out of the Ouen and wheÌ„ they are very wet so that they be not drie take them out of your butter and laye theÌ„ in a faire dish and cast vpon them a little Sugar and if you please sâ—namoÌ„ and ginger and serue them foorth How to make buttered Beere TAke thrée pintes of Béere put fiue yolkes of Egges to it straine them together and set it in a powter pot to the fire and put to it halfe a pound of Sugar one penniworth of Nutmegs beaten one peniworth of Cloues beaten and a halfe penniworth of ginger bealen and when it is all in take another pewtec pot and brewe them together and set it to the fire againe and when it is ready to boyle take it from the fire and put a dish of swéet butter into it and brewe them together out of one pot into another A Purgation TAke an ounce of Séene and as muche of Polipody bruise them and lay them in stéep with a litle Anniséed and a litle Ginger bruised in thrée partes of a pinte of white wine so let it lie al a day or a night then seeth it to a quarter of a pinte and in the morning drink it early Cancer Scorpio and Pisces these thrée bee the best signes to take purgations in The order howe all maner of meates should be serued to the table with their proper sawces both for flesh and fish For flesh daies at dinner The first course POttake or stewed broth Boyled meate or stewed meat Chickens and Bacon Powdered Béefe Pies Goose Pigge rosted Béefe Rosted veale Custard The second course Roasted Lambe roasted Capons Rosted Conies Chickens Pehennes Baked Venison Tart. The first course at Supper A Sallet a Pigs Petitoe powdered Beefe sliced a shoulder of Mutton or a breast Veale Lambe Custard The second course Capons roasted Connies roasted Chickens roasted Pigions roasted Larks roasted a Piâ— The table of all the principall matters contained in this booke TO boile Mutton seauen sundry waies fol. 1 To Boile mutton for a sick body fol. 2 Balles of Mutton fol. 3 To boile a Capon with Orenges after mistres Duffieldes way ib To boile a Capon in white broth foure maner of waies fol. 3.4 Sops for a capon fol. 4. Sops for Chickens fol. 5 To boil a mallard two sundry waies ib To boile a Ducke ib To boil Stackdoues ib To boile a Conie with a pudding in his belly fol. 6 To boile chickens or capons ib To boile chickens three other waies fol. 6.7 For to séeth hennes and capons in winter in white broth ib To boile calues feete or Lambs feet ib To broile a tripe ib To boil tripes pigs petitoes or Neats feete fol. 8 To boile pigs petitoes another way ib To boile chickens after the French ib To boil tripes after the fashion ib How to make Long worts ib Triped mutton ib To boile a Lambs head and purtenance ib To boil quailes fol. 9 To smere a Conie ib For to make Hodgepote two waies ib To boile a brawne ib To make a good white broth fol. 10 Howe to make farts of portingale ib Howe to make fystes of portingale ib How to make Frenche pottage ib To make fine pap fol. 11 A broth for a weake body ib A good way to powder or barrell beefe ib For to keep Lard three maner oâ— waies fol. 11.12 How to make Blamieger two wayes ib. To make stued broth eyther for flesh or fish fol. 13. Stewed steakes ib. How to stuf a capoÌ„ three waies ib. To stue birds fol. 14 To stue Larks or Sparrowes ib. To stue a Mallard fol. 14. To stue a Cocke fol. 15 To stue a Neats foot ib. To make stued pottage in Lent ib. To stue béefe two waies fol. 16 To make brine to keepe Lard ib For to make Maunger blaunch ib To sawce a pig fol. 17 To make past to raise 〈◊〉 ib To ma e fiâ—e past two other â—aies ib To bake venison or mutton in â—leed of venison ib For to make swéete pies of Vâ—ale fol. 18 To make Châ—weâ—s four waies ib How to make speciall good pies c. fol. 19 To baâ—e chickens foure wa es fol. 20 To bake a â—urâ—ie ib To bake a Feâ—ant ib To bake a capon in steed oâ— a Fesant fol. 21 To bake red Deare ib To bake Venison ib To bake a Crane or a buttard ib To bake a mallard ib To bake a wild boar fol. 22 To bake wild Ducks ib To bake calues feet two waies ib How to bake a Pig ib How to bake a Pigli◠〈◊〉 fawne fol. 23 To bake a Neats tong i To bake an â—aâ—e ib To bake a â—ammon of bacon ib How to make a rare conceit with veale ib A flarentiâ—e fol. 24 A pie to keep long ib To bake small meats ib To make a pâ—â— in lent fol. 25 To make a custarde in Lent ib Howe to bake Oysters â—heâ—e and all ib To bake peares quinces and Wardens ib To bake Orenges two waies fol. 26 To bake peaches fol. 28 How to bake pippins ib To make a custarde two waies ib To make tarts neentéen waies fol. 29 30 31 32 Howe to make Allowes of mutton fol. 32 To rost a Gibot of mutton ib How to rost a hare fol. 33 To rost a calues beas ib To rost a capon fesant or partridge ib How to roste venison ib How to roâ—te a Quail ib To râ—ste a crane Heron or Bitture ib How to rost a Plouer or Sâ—â—te fol. 34 To roste woodcocks ib To make fine Rice pottage ib To make good Lenton Pottage ib To seeth a Pike carp Gurnard ib To seeth fresh Salmon Bream Râ—ches Fâ—ounders Eeles Stockfi h a Dorte or Mullet fol. 35 To stue herrings fol. 36 How to roste a peâ—ce of Stockfiâ—h ib To make hering pies ib To bake a carp a â—oll of fresh salmon a breame a gurnard a trâ—â—t fol. 37 Howe to make a good Marcâ—pane ib To make Restons fol. 38 To make a Vaunt ib For to make Frians fol. 39 To make â—â—â—we ib To make Gellie fowre sundrie wâ—â—es fol. 40 41 All necessaries belonging to a banquet fol. 42 A tâ—ssâ—n ib To clariâ—e Wheâ— ib To make fillets Gallentine two waies fol. 43 Tostes of Veale ib An Apple Moye ib To make Pescoâ—s two waies ib Pettâ—e seruices fol. 44 Spanish balâ—es ib Balâ—es of Italie ib Howe to make Almonde butter c ib To make Ipocras two waies ib Egges vpon sops and to maâ—e Egs in Lent ib To make cast cream two waies fol. 46 To make clouâ—ed creame after Mistreâ—â—â—orsway fol. 56 To make creame of Almonds ib A posset curd fol. 47 Mistres Drakes way in make soft cheese ib To make fritters sir sundrie waies fol. 48 To make Pancakes fol. 49 For to make puddingâ—s three waies ib To make a tansâ—y three seueral waies ib The making of marcher two waies fol. 51 To make short cakes fol. 52 Howe to make leaneâ—ed bread ib To mak butterd bees fol. 53 A purgation ib The order how al manner of meats should bee serued with their sauces fol. 54 FINIS
take a quartern of sugar and one ounce and foure spoonfuls of sinamon and halfe a spoonfull of Ginger and mingle them altogether then take lumps of marrow of the quantitie of your finger and put it on your péeces of paste afore rehearsed and put vpoÌ„ it two â—poonfuls of your sugar and spices then take a â—itle water and wet your paste therewith then make them euen as ye would make a pastie of Venison then prick them with a pin and frie them as ye frie fritters when they be fried cast a litle sugar on them and so serue them in How to make frians in Lent TAke Valsome Eeles and sée they be fat and cut the fish from the bone and mince it smal and a Warden or two with it Then season it with Pepper salt cloues mace and Saffron then put to it corrans Dates and Prunes smal minced and wheÌ„ your fruit is altogether then poure on a litle Vergious and cut it in litle péeces and so bake it put a péece of Butter in the midst of the péeces to make it moyst so close it and bake it How to make Snowe TAke a quart of thicke cream and fiue or sixe whites of egs a sawcerfull of Sugar and a sawcerfull of Rosewater beate altogether and euer as it riseth take it out with a spoone then take a loafe of bread cut away the crust and set it vpright in a platter Then set a faire great Rosemarie bushe in the middest of your bread theÌ„ lay your snow with a spoon vpon your resemary vpon your bread gilt it To make a good Gellie FIrst take foure Calues féete and scald oâ—â— the haire of them then seeth them in fairâ—â— water til they be tender Then take out your féet and let your broth stand till it be cold then ye shall take of clean the féete from it and then put Claret wine and a litle Malmesey to it it ye haue a pottel of Gellie water then put to it a quart of wine and a pint of Malmesey then season it with salt and put therto one pound of Sugar one ounce of Ginger one ounce and a halfe of Sinamon twelue cloues twelue pepper cornes and a litle Saffron so boile all together then take a good sawcerful of Vinegar and lay your turnfall therein and then put it to your Gellie til it be somwhat kéeled then put in your whites of egs and let al these boil together Then set all these by and within a while let it run through your bag To make Gellie both white and red TAke foure Calues feete scalde them verie cleane and cut them in the middest and as néere as ye can take away al the fat clean out of the ioints and let the féete lie in faire water foure or fiue houres change the waters often Then take a clean pot and put your feete in it and put to them thrée quarts of fair water and scum it verie cleane euer as any fat doeth rise â—et it bee taken away and so let it seeth till the third part of your liquor be sodden away and your feet very tender then take it from the fire and let the liquor run through a strainer into a faire earthen pan and set the pan in some cold place that it may be stiffe and when it is stiffe take a sharp knife and cut away the vppermost of the gellie as thin as you can theÌ„ deuide your gellie in the pan put it in two earthen pots take thrée ounces of sinamon large and wash it verie cleane then breake it of the bignesse of a penie Take of case Ginger almost an ounce and pare it cleane then cut it as much as if you would eat it with figs then take two nutmegs and cut them in four or fiue peeces and put all this in one of your pots and put therto a pound of Sugar as ye thinke good and put thereto a sawcerfull of white Viniger and a litle fayre white salt faire picked and very clean then set your pot in a soft fire and so let it stew but not séeth and let the pot be couered verie close wheÌ„ it hath stued a while with a spoone assay it whether it be flashy in the mouth if it be put in a litle more Sinamon and if it be hot of the spice put in a pint of white wine and let it stew a while Then take the pot from the fire and let it stand till it be betwéen hot and cold theÌ„ take the whites of ten Egs and beat them well and put them into the pot but see that your liquor be not too hot nor too cold when you put them in Then set your pot to the fire againe when the Egs be hardened with a spoone take them cleane off and set the pot from the fire ere yes take of the whites Then haue your gelly bag clean and hang it in a fair place and put in the bottome of your bag a litle Margeram and so let it run through your bag thrée or foure times or more if neede require but keepe alwaies a cleane cloth ouer the mouth of your bag then cast your dishes when all is runne out be wel ware ye haue no dust when it runneth or wheÌ„ you shal cast it and haue a litle fire beside your bagge when it is running make your red gellie of your other pot and season it as ye did the white gellie and doo thereto in the putting in of the Egs as yee did before But for the Nutmegs ye must take twentie cloues bruised and beware ye make not too deep a colour of your Turnesal at the first but take of it by litle and litle at once and put in the bottome of your bag a litle Rosemary so vse it els in euerie thing as ye vsed the white To make gellie with flesh TAke knuckles of Veal and cut the ioints al to peeces and lay them in faire water the space of an houre then wash them cleane and lay them in faire water again the space of half an houre Then take a faire pot and put your flesh in it then fill your pot with Claret wine and water and set it to the fire and scum it as clean as ye can then let it boyle as softly as ye can for the sooner it is boyled the longer it wil bee ere it come to a Gellie therefore it must boyle but softlye when it is boyled straine the liquor into a fair boll and when it is cold take off the greace that lyeth vpon it then take of the cléerest of the stuffe and put it in a faire pot and seeth it and then put in your Sugar then take Synamon graines cloues long Pepper Nutmegs and ginger of each of these a quantitie then bruise them and searce out the smal spices and put the greatest into your pot when it boyleth put in whites of Egs beaten Then take a Scummer and scum them as they rise and drie your Turnesall by