them stue altogither then take and cut half a dosen Tostes and lay them in a Platter then put them in a dish with broth and serue them out To stue Sparrowes or Larkes TAke the best of Mutton broth and put it in a Pipkin and put to it a little whole Mace whole Pepper Claret wine Marigolde leaues Barberies Rosewater Vergious Sugar and Marrowe or els sweet Butter Perboile the Larkes before and then boyle them in the same broth and lay them vpon Sops To boile a Duck. SEeth the Duck with some good marow bones or Mutton and take the best of the broth and put therin a few Cloues a good many sliced onions and let them boile well together till the Onions be tender and thē season your broth with Vergious and a little sugar salt and a little brused pepper take vp your Duck and lay it vpon sops and giue it two slices vpon the brest and stick it ful of cloues pour the broth vpon it To stue a wilde Mallard TAKE a wilde Mallard with a péece of Mutton and set him on the fire and let him séeth and scum him cleane then straine a little bread and put it in stice halfe a dosen of Onions and take whole pepper and put it in and season it well with Vergious and couer it close and let it boyle till it be enough Then put it in a platter and serue it without Sops To boyle Stockdoues SEethe them with Beefe or Mutton take the best of the broth and put it in a pipkin and put thereunto Onions finelye minced and a few Corance and so boyle them till they be very tender and season them with vergious and a little swéet butter and pour them vpon your Stockdoues when they be laid vpon the Sops To stue a hinflank of Beefe without fruit BOyle your flank of Béef very tender till the broth be almost consumed then put the broth into a pipkin and put to it Onions Caret roots shred small being tender sodden before and pepper groce beaten vergious and halfe a dish of sweet butter and to lay it vpon To stue a Neares foot FIrst let your Neats foot be scalded and made cleane Then take Onions slice them and boyle them well in faire water Then take halfe water and halfe Wine so much as need to serue for the boiling of the Neats foot which will be soone enough and put it in a pipkin put therin some Cloues and a little whole pepper and take the onions out of the water they were sodden in and put them into the same pipkin and the Neats foote with them till it be almost inough Then take a little vergious half a dish of swéet butter and a little sugar and let them boyle a little togither and serue them in vpon Sops An other to stue a Neats foot BOyle the Onions in Muscadell and put therinto a fewe Corance whole pepper and cloues then put in your Neats foot and boyle it tender and season it with a good peece of butter and when they be well boyled lay them vpon sops and cast about your dish sides a little pouder of Ginger To boyle a Leg of Mutton with Lemmons VVHen your mutton is half boyled take it vp cut it in small péeces put it into a Pipkin and couer it close and put therto the best of the broth as much as shall couer your Mutton your Lemmons being sliced very thin and quartered and corance put in pepper groce beaten and so let them boile together and when they be well boiled seson it with a little vergious Sugar Pepper groce beaten and a little sanders so lay it in fine dishes vpon sops it wil make iij. messe for the table To boile Mutton with Endiue Borage or Lettice or any kinde of hearbs that may serue therunto VVHen your Mutton is well boyled take the best of the broth and put it in a Pipkin and put therto an handfull of Endiue borage or what herbs you list and cast therto a few corance and let them boyle well and put therto a péece of vpper crust of white bread season it with pepper groce beaten and a little Vergious and a little sugar so poure it vpon your meat To boile mutton for a sick body PVt your mutton into a Pipkin séeth it and scum it clean and put therto a crust of Bread Fennell roots Percely roots Corance great Raisins the stones taken out and hearbs according as the patient is If they be colde hot hearbs may be borne If they be hot colde herbs be best as Endiue Sinamon violet leaues and some Sorell let them boyle togither Then put in Prunes and a very little salt this is broth for a sick body To make balles of Mutton TAke your Mutton and mince it very fine with Suet. Then season it with Sugar sinamon Ginger Cloues Mace Salt and raw Egges Make it in round balles Let your broth seeth ere you put thē in Make your broth with Corance dates quartered whole Mace and salt Thick it with yolkes of Egges and Vergious and serue it vpon Sops How to boyle Pigges Petitoes TAke your Pigs féet and the Liuer and Lightes and cut them in small péeces then take a litle mutton broth and apples sliced Corance sweet butter vergious and grated bread put them altogither in a little pipkin with salt and Pepper perboyle your petitoes or euer you put thē in your Pipkin then when they be ready serue thē vpon sippets To still a cock for a weake body that is consumed TAke a red Cock that is not too olde and beate him to death and whē he is dead fley him and quarter him in small péeces and bruse the bones euerye one of them Then take roots of Fenell persely and succory Violet leaues and a good quantitye of Borage put the Cock in an earthen pipkin and betweene euerye quarter some rootes hearbs corance whole mace Anis seeds being fine rubbed and Licorice being scraped and sliced and so fill your pipkin with al the quarters of the Cocke put in a quarter of a pinte of Rosewater a pinte of white wine two or three Dates If you put in a peece of golde it will be the better and halfe a pound of prunes and lay a couer vpon it and stop it with dough and set the pipkin in a pot of seething water and so let it seethe twelue houres with a fire vnder the brasse pot that it standeth in and the pot kept with licour twelue houres When it hath sodden so many houres then take out the pipkin pul it open and put the broth faire into a pot giue it vnto the weak person morning and euening To make a Hodgepodge BOyle a neck of Mutton or a fat rump 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 onyons to it two handfull of marigold flowers and a handful of percely fine picked and groce shredde and not too
Suet of a Calfe or Sheepe then put them into a frying pan and so set them into a hot ouen and when they be brown turne them and when they be baked take them out and serue three in a dish To dresse Chickins vpon Sorrell sops TAke sorrell and beat it in a morter and put in Vergious and strain it through a strainer then cut fine Sops of white bread and lay them in a dishe and put the sorrell sauce to the bread put sinamon ginger and Sugar with butter to your sauce theÌ„ roste your Chickins and serue them forth How to make sops of Almain TAke white wine with Bare or Ale and put crums of white bread yolks of Egs sugar and sinamon with Salt and saffron strain these and boile them a little togither then cut white bread into your dishe and put the pottage to it and so serue it foorth How to make Tostes TAke the Kidneye of Vele when it is rosted and chop it very fine then take and put it in a dish put in the yolks of three egs put in Sinamon Ginger and sugar take a a little Rosewater and put to it take white bread and cut it like diamonds and toste a little set all your stuffe on a Chasingdishe with Coles and stirre it and spread it vpon the Tostes take the yolke of an Egge and with a fether baste them ouer then bake them in a pan and set them in a dishe and cast Sugar on them To make Ielly TAke Calues feete and fley them and faire washe them and set them on to sée the in faire licour and faire scum them and when they be tender sod faire straine out the licour and see your licour be verye cleere and put your licour into a pot if there be a pottle of it put a pottle of claret wine vnto it and two pound Sugar a quartern of sinamon half a quartern of ginger an ounce of Nutmegs an ounce of grains some long Pepper a fewe Cloues whole a few Coliander sads a little salt Isonglâ—…sse being faire washed and laid in water a day before Turnsole being aired by the fier and duâ—…ed and when they be wel sod let it run through a bag and put two whites of Egs in the bag To make an Apple Moise ROste your Apples very fair and when you haue so doon peele them and strain them with the yolk of an Egge or twaine and Rosewater and boile it on a Chefingdish of Coles with a peece of sweet Butter put in sugar and ginger and when you lay it in your dish cast sinamon Sugar on it To make a dish of Snow TAke a pottle of sweet thick Cream and the white of eight Egs and beate them altogither with a spoone then put them into your Creme with a dish full of Rosewater and a dish full of Sugar withall then take a stick and make it clean and then cut it in the end four square and therwith beat all the aforesaid things togither and euer as it ariseth take it off and put it into a Cullender this doon take a platter and set an Apple in the midst of it and stick a thick bush of Rosemary in the Apple Then cast your Snow vpon the Rosemary fill your platter therwith and if you haue wafers cast some withall and so serue them foorth To make white Ginger bread TAke Gumma Dragagantis half an once and stéep it in rosewater two daies theÌ„ put therto a pound of Sugar beaten finely serced and beate them well together so that it may be wrought like paste theÌ„ role it thin into two Cakes then take a fewe Iordain almonds blaunch them in colde water then dry them with a faire Cloth and stampe them in a morter very finelye adding therto a little rosewater beat finely also the whitest Sugar you can get and searce it Then take Ginger pare it and beat it very small and serce it then put in sugar to the almonds beat them togither very well then take it out and work it at your pleasure then lay it euen vpon one of your cakes and couer it with an other and when you put it in the molde strewe fine ginger both aboue and beneath if you haue not great store of Sugar then take Rice and beat it small and serce it and put it into the Morter and beat them altogither To to make Bennets PVt butter and water ouer the fier in a faire pan and when it boyleth put therto fine Flower and Salte and so let them boyle but stir them well for brenning and when it is wel thick put it into an earthen pan theÌ„ break Egs into it and boyle them so togither then boyle a good quantitye of Butter clarified ouer the fire and with a spoone put in your other stuffe and so frye them till they be browne and that doone serue them foorth with Sugar on them How to make Pomages TAke a quart of red wine or swéet wine and v. or vj. well watrishe Apples pare them and cut them in peeces and cast away the cores then put the apples with the wine into a pot and boyle theÌ„ on the fire till they be tender and take a manchet lofe and cut it in thin peeces and cast it into the pot theÌ„ when the apples be tender put to them a quarter of a pound of Sugar but draw theÌ„ through a strainer before and also an ouÌ„ce of Sinamon halfe a quarter of an ounce of ginger and boyle al these togither in a chafer or a pot and then take them out again and put theÌ„ into a faire bason or in acharger then make a dredge of sinamon sugar and Ginger but most of Sugar and dresse your Pomages in faire dishes then cast in your dredge and serue it out hot or colde To make Farts of Portingale TAke a quart of life Hony and set it vpon the fire and when it seetheth scum it clean and then put in a certaine of fine Biskets well serced and some pouder of Cloues some Ginger and powder of sinamon Annis séeds and some Sugar and let all these be well stirred vpon the fire til it be as thicke as you thinke needfull and for the paste for them take Flower as finelye dressed as may be and a good peece of sweet Butter and woorke all these same well togither and not knead it A French Puffin TAke and make a verye fine péece of paste with yolkes of Egs and sweete butter and sugar and driue your cakes very thin and fine six or seauen and put butter molten betweene euerye one of them make your cakes little round ones and let there be a good deale of Butter in the dishe bottom and then set them in the Ouen till they be baked inough then strew on sugar vpon it and serue it out A buttered Loafe TAke very fine flowre and yolks of Egs sweet butter yest cloues mace sugar sinamon ginger and woork it togither and make them in little loues and when
they are baked inough set a good deale of swéet butter vpon a chafingdish and coles thē cut your loaf in three peeces and butter it then strew sugar betwixt euery péece and serue it out For brenning meats TAke wine and good Ale and fill thē well togither and they will then bren and this is good for Sewes or dish meates and all other meates that a man will haue brenning To make Almond Butter BLanch two pound of Almonds and bray them small in a Morter but put no Licour to thē of a good while but bray them as small as you can and whē they be small inough cast a little water to them into the Morter then draw them through a Strainer as you can then put it into a faire pot with a quarter of a pound of sugar and set it on the fire but stir it well for burning and put in a little Salt but not too much and when it boyleth take it from the fire and put to it a good quantitie of Damaske water or rosewater with an eye of saffron but not too much then take a faire Cloth of an elle long and lay the butter vpon it and let the cloth be held strait and draw vnder the same cloth with a Ladle that the water may come clean from it and thē draw it aboue in the midst of the cloth and knit the corners of the cloth togither and so hang it vp and let it dry and then dresse it into dishes and print it as you doo butter and plant it with kernels of Pomgranets and so serue it foorth To make Almond milk hot TAke blanched Almonds and bray them smal then with faire water draw them through a strainer and make them not too thin nor too thick and then put them into a pot with a quarter of a pound of sugar and let them boile ouer the fire and when they boyle take them from the fire then take a manchet loaf and cut it in thin péeces stéep it in a pinte of White wine as Bastard Tire or Maulmsie then cast it into Almond Milk and dresse it in fair dishes and so serue it foorth To make Ipocras TAke a gallon of Wine and an ounce of Sinamon two ounces of Ginger and a pound of Sugar twenty cloues brused and twenty corns of pepper groce beaten and let all those soke one night and let it run through a bag To make Conserue of Quinces after the manner of Spaine TAke six or seuen pound of Quinces and two gallons and a halfe of water and set your water on the fire till it be thorow warm then put therto the whites of two Egs shels and all and all to stir it with a stick and then let it stand vpon the fire till it cast a great scum Then take of the said scum and put therto fiue pound of Sugar and let it stand till it be molten and a little while after and then take it from the fire and let it run through a woollen cloth of Cotten and then put in your Quinces clean pared and the cores clean taken out and so set them vpon the fier the space of an houre and a halfe and then take them of the fier and strain them through a canuas cloth water and al and then set them vpon the fire again let them seethe the space of two houres a half and all that time stir it with stickes with broade endes and to know when it is inough lay it vpon a box lid and when it commeth vp cleane it is enough To make Conserue of Orenges TAke Orenges and pare them very thin the red of the out sides away and quarter them in four and take away the white of the inside then séeth them in faire water softlye for breaking ofte change them in warm water til they be soft as the yelownes dooth seeth away so weareth away the bitternes thē take them out of the water and lay them in a fair vessell that the water may run away from them then beate them small with a spoone and put to euery pound of Orenges one pound of sugar and half a pound of Rosewater and boile them togither and box them To preserue Orenges TAke your Pilles and water them two nights and one day and dry them clean againe and boyle them with a soft fire the space of one hower then take them out to coole and make your sirrop half with rose-water and half with that liquor put double sugar to your Orenges and when your sirup is halfe sodden then let your Orenges seethe one quarter of an houre more then take out your Orenges let the sirop séeth vntill it rope and when all is colde then put your Orenges into the sirrop the white of an Egge and Sugar beaten togither will make it to candie To make sirup of Violets FIrst gather a great quantitye of Violet flowers and picke them cleane from the stalkes and set them on the fire and put to them so much rosewater as you think good then let them boyle altogither vntill the colour be forth of them then take thē of the fire and straine them through a fine cloth then put so much Sugar to them as you think good then set it againe to the fire vntill it be somewhat thick and put it into a violl glasse To make Cherries in confection TAke ripe and chosen cherries cut of half the stalks and put them in a frying pan ouer a soft fire for euery pound of Cheries strew vpon them a pound of good white sugar in pouder séeth them so till the third part be wasted when they are sod put in a little Rosewater with a few cloues and sinamon beaten togither then let them coole two or thrée houres and then put them into your pots To make Prunes in confection TAke Prunes of damaske do like with them as you did with cheries saue that for euery pound of Prunes take xij ounces of sugar and that there must be wasted the fourth parte of the sirrup awaye and that the Cloues and Sinamon must be but half brused or els both be a like Marmalade of Quinces or any other thing TAke the Quinces and quarter them and cut out the Cores and pare them clean and séeth them in faire water til they be very tender then take them with rose-water and strain them and doo as is aforesaid in euery thing To preserue Quinces FAire core your Quinces and séethe Licour vpon the fire and put in the cores and séeth them very well with two or three péeces of Quinces and then put in your Quinces and let them boyle very softlye till they be tender then take vp your quinces and set them faire vpon a cloth and let your Licour séethe a great while till it be somewhat high coloured of the Quinces and then when the licour is colde and the Quinces be colde then put in your Quinces againe and so faire couer them These wil serue to bake or
Vinager and put them into your broth with a good péece of Sugar but after this it must not boyle thē take bread and cut therof thin sippits and lay them in the bottom of a dish Then take sugar and scrape it about the sides of the dish and lay theron your Capon and the fruit vpon it and so serue it in 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 chickins FIrste take Butter and melt it vpon a Chasingdishe with Coales and lay in the Dish thinne Tostes of Bread and make Sorrell sauce with Vergious and Gooseberies séeth them with a little vergious and lay them vpon To boyle a capon in Browes YOu must boile your Capon with fat meát then take the best of the broth and put it in a pipkin put whole Mace to it whole Pepper some red Corance half asmuch white wine as you haue of broth good store of Marowe and Dates and scum them clean and kéep your licour very cléere 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 TAke your Capon and boyle it tender and take out a little of the broth and put it in a little pipkin with whole mace and a good deale of ginger and quartered Dates and boyle your corance and prnnes in very faire water by themselues for making of your broth black and thicken your broth with yolks of egges and wine strained togither or a little Vergious and let your broth boile no more when you haue thickned it for it will quail Then cut sippits in a platter and lay in your Capon and laye your fruite vpon it so dooing serue it out To boyle a Capon with Orenges or Lemmons TAke your Capon and boyle him tender and take a little of the broth whē it is boyled and put it into a pipkin with Mace and Sugar a good deale and pare three Orenges and pil them and put thē in your pipkin and boile them a little among your broth and thicken it with wine and yolkes 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 without sippets To boyle a Cony with a Pudding in his Belly TAke your Cony and sley him leaue on the eares and wash it faire and take grated Bread sweete Suet minced fiine corance and some fine hearbs Peneriall winter sauery percely Spinage or beets sweet margerum and chop your hearbs fine and season it with Cloues Mace and Sugar a little creame and salt and yolks of Egs and Dates minst fine Then mingle all your stuf togither and put it in your Rabets belly and sowe it vp with a thred for the broth take mutton broth when it is boyled a little and put it in a pot wheras your Rabet may lye long waies in it and let your broth boile or euer you put it in then put in Gooceberies or els Grapes corance and swéet Butter Vergious Salt grated bread and Sugar a little and when it is boyled lay it in a dish with Sops And so serue it in To boile Chickins or Capons FIrst boile them in faire water til they be tender Then take Bread and steep it in the broth of them and with the yolks of foure or fiue Egges Vergious or white Wine straine it and therewith season your broth and your Capon in it Then take Butter persly and other smal herbs and chop them into it And so serue them foorth vpon sops of Bread To seeth chickins in Lettice TAke a neck of Mutton with a marow bone and so let it seethe and scum it clean and let it boyle well togither and when it is enough then take out some of it and straine it and put in your Chickins Then take a good many Letuce and wash them clean and put them in Then take a little white Bread and straine it and put it into the pot to thick it withal Then put a little whole mace to season it with Pepper and Vergious and a little sugar and cut sops and lay them on and put on the marow and so serue them To boyle chickins with hearbs TAke your Chickins and scalde them and trusse the wings on put their féete vnder the wings of your Chickins and set them on in a little pot and scum them faire when they haue boyled put in Spinage or Letuice a good deale and Rosemary swéet butter vergious salt and a little Sugar and strained Bread with a litle wine and cut sippets and serue it out So may you boyle Mutton or Pigeons or Conny To seeth Hennes and capons in Winter in whitebroth TAke a neck of mutton a marow bone and let them boile with the Hennes togither then take Carret roots and put thē into the pot and then straine a little bread to thick the pot withall and not too thicke season it with Pepper vergious and thē couer them close and let them boyle togither then cut Sops and put the broth and the marrow aboue and so serue them To stue capons TAke the best of your mutton broth and put therto a little whole pepper and a little whole Mace Parcely and time and boile thē Then put in halfe a dish of swéet Butter Vergious and a péece of Sugar Then take a good quantitie of Gooseberies and boyle them by themselues in a little broth and poure them vpon your chickins put into your broth a spoonfull of yest To stue Sparrowes TAke Ale and set it on the fire and when it seetheth scum it and then put in your Sparrowes and small Raisins Sugar and Sinamon Ginger and Dates and let thē boyle togither and then take marrowe or Butter and a little vergious and keepe it close And when it is enough make Sops in Platters and serue them sorth To stue Sparrowes TAke good Ale a pottel or after the quantities more or lesse by your discretion and set it ouer the fier to boyle and put in your Sparowes and scum the broth then put therin Onions Percely Time Rosemary chopped small pepper and Saffron with Cloues and Mace a fewe And make sippets as you doo for Fish and laye the Sparrowes vpon with the said broth and in the séething put in a peece of sweet Butter and vergious if néed be For to stue Larkes FIrst take them and drawe them cleane and cut off their feete and then take a good deale of wine in a platter and take a good deale of marow and put it in the Wine and set them on a Chafing dish and let thē stew there a good while then take a quantitie of smal Raisins and wash them clean and put them into the broth and take a little sugar and Sinamon and a few crums of manchet bread and put them into the Larkes and let
small and so boyle them in the broth and thicke it with strained bread putting therin groce beaten pepper and a spoonfull of Vinagre and let it boyle somwhat thick and so lay it vpon your meat To make puddings of a Swine TAKE the blood of the Swine and swing it then put therto minced onions largely with Salt and the Suet of the Hog minced Then take the guts clean washed and stuffe them with the aforesaid stuffe and so seeth them then broile them vpon the coles and serue them foorth To make white Puddings of the Hogges Liuer YOu must perboile the Liuer and beate it in a morter and then straine it with Creame and put therto six yolks of Egges and the white of two Egs and grate halfe a halfepeny loafe of light Bread and put it therto with small Raisins and Dates Cloues Mace Sugar Saffron and the suet of Beefe Eisands with Otemeale grotes TAke a pinte of Creame and seethe it and when it is hot put therto a pinte of Otemeale grotes and let them soke in it all night and put therto viij yolks of egs and a little Pepper Cloues mace and saffron and a good deale of Suet of beefe and small Raisins and Dates and a little Sugar To make Liuerings of a Swine FIrst perboile the Liuer then stamp it in a Morter and when it is small inough put it in a vessell and put to it suct yolkes of Egges pepper cloues Mace and Salt Then take your Guts cleane washed and stuffe them with the foresaide stuffe then boyle them that doon serue them forth How to make a Pudding in a Turnep root TAke your Turnep root and wash it fair in warm water and scrape it faire and make it hollow as you doo a Carret roote and make your stuffe of grated bread and Apples chopt fine then take Corance and hard Egs and season it with Sugar Sinamon and Ginger and yolks of hard egs and so temper your stuffe and put it into the Turnep then take faire water and set it on the fire and let it boyle or euer you put in your Turneps then put in a good péece of swéet Butter and Claret Wine and a little Vinagre and Rosemarye and whole Mace Sugar and Corance and Dates quartered and when they are boyled inough then will they be tender then serue it in A Pudding in Egges TAke and boyle your Egges hard and blanch them and cut off the Crowne of them and take then of the yolks and chop them Beetes boyled and yolkes of hard egges grated Bread and Corance Salte Sugar Sinamon and Ginger and then put the yolkes of rawe Egges and mingle them altogither then put in your Egges then for your broth take a little Mutton broth Corance Dates Sugar a little salt and butter thicken it with yolks of Egs vergious and a little sugar so serue it in A Pudding in a Tench TAKE your Tenche and drawe it very cleane and cut it not ouer lowe Then take béets boiled or Spinage and choppe it with yolks of hard Egges Corance grated Bread salt Pepper Sugar and Sinamon and yolks of raw Egges and mingle it togither and put it in the Tenches bellye then put it in a platter with faire water and swéet butter and turn it in the Platter and set it in the Ouen and when it is inough serue it in with sippits and poure the licour that it was boiled in vpon it To make a pudding in a Carret root TAke your Carret root and scrape it fair then take a fine knife and cut out all the meat that is within the roote and make it hollow then make your pudding stuffe of the liuer of a gooce or of a Pig with grated bread Corance Cloues and mace Dates Pepper Salt and Sugar chop your Liuer very small and perboile it ere you chop it so doon put it in your hollow root As for the broth take mutton broth with corance carets sliste salt whole Mace swéet Butter Vergious and grated bread and so serue it forth vpon sippets A Pudding in a Cowcumber TAke your Cowcumber and cut out all the meat that is within it then take a Liuer of a Lamb or Pigge and Grapes or Gooceberies and grated bread pepper salt Cloues and mace and a little suet and the yolkes of thrée Egs and mingle altogither and put in the Cowcumber and let your broth boile or euer you put it in the broth must be made of Mutton broth Vinagre and Butter strained bread and Salt and so serue it out How to dresse Neatstungs FIrst boile them till they be very tender then make tostes of bread and toste thē till they be very black then wash the same tostes in faire water and put them in a faire earthen Vessell and then put to them flesh broth Vinagre red Wine Sinamon and Ginger and straine these altogither so that it be not too thick and put therto Sugar and salt and boyle all these togither then cut your tungs in faire leshes and so frye them in swéet Butter and that doone put the Leshes into your sauce and then let them boile well togither and so serue them with the same sauce A broth for a Neatstung TAke Claret wine grated Bread Corance swéete Butter Sugar and Sinamon boyle them altogither Then take the Neats tung and slice it and so lay it in your dish with sippets and serue it in A boyled Sallet TAke Spinage and boyle it and chop it and when it is chopt poure it in a little Pipkin with Corance sweete Butter Vinagre and Sugar boyle them altogither and when they are boyled put it in a dishe and lay sippets round about and strew suger vpon them and serue them out ¶ For Fish To seethe a Pike SCoure your Pike with bay Salte and then open him on the back faire washe him and then cast a little white Salte vpon him Set on faire water wel seasoned with Salte When this licour séethesh thē put in your Pike and fair scum it thē take the best of the broth when it is sodden and put it in a little Chafer or Pipkin and put therto parcely and a little Time Rosemary whole Mace good Yest and half asmuch Vergious as you haue licour and boile thē togither and put in the Liuer of the Pike and the kell being clean scaled and washed and let them boyle well then season your broth with pepper groce beaten with salt not too much because your licour is Salte that your Pike is boyled in put therein a good péece of sweete Butter and season it with a little Sugar that it be neither too sharpe nor too swéet So take vp your pike and laye it vpon Sops the skinny side vpward and so lay your broth vpon it A Pike sauce for a Pike Bream Perch roch Carp Flounders and all manner of Brooke fish TAke a posie of Rosemary and Time and binde them together and put in also a quantity of Parcelye not bound and put it into a
Cauldron of water salte and Yest and the hearbs and let them boyle a prittie while then put in the Fishe and a good quantitie of Butter and let them boyle a good while and you shall haue your Pyke Sauce For all these Fishes aboue written if they must be broyled take sauce for them Butter Pepper and Vinagre and boyle it vpon a chafingdish and then lay the broyled fish vpon the dish but for Eeles and fresh Salmon nothing but pepper and Vinagre ouer-boyled and also if you will frye them you must take a good quantity of Percely after the Fish is fryed put in the percelye into the Frying pan and let it frye in the butter then take it vp and put it on the fryed Fish as fryed Plaice Whiting and such other fish except Eeles fresh Salmon and Cunger which be neuer fried but baked broiled roasted and sodden How to seeth a Carpe CVt the throat of your Carp saue the blood in a saucer and take your Carpe and scoure him with Salt take out the gal and the Guts and leaue the Liuer and the fat in the belly of the Carp set on your licour water and Salt to seeth him and whē your licour seethes put in your carp or euer he be dead and take good heede for springing out of the Pan for it is euer good to seethe fish quick for it maketh the fish to eat hard Take the best of the broth and a little red Wine good store of Vergious new yest with the blood of the Carp strained and so put it in a Pipkin with Corance whole Pepper and boyle them altogither put therto half a dish of sweet butter and a little time and Barberies if you haue them and when they be well boyled season it not too swéet nor too sharpe and then poure it vpon your Carpe To seeth Roches Flounders or Eeles MAke ye good broth with new yest put therin vergious salt percely a little Time and not much rosemary and pepper so set it vpon the fire and boile it and when it is well boyled put in the Roches Flounders Eeles and a little swéet butter To seeth a Gurnard OPen your Gurnard in the back and faire wash and séeth it in water Salt with the fishy side vpward and when it is well sod take some of the best of the broth if you will or els a little fair water and put to it new yest a little vergious percely rosemary a little time a péece of sweet butter and whole Mace and let it boyle in a pipkin by it self till it be well boyled and then when you serue in your Gurnard poure the same broth vpon it To seeth a Dory or a Mullet Make your broth light with yest somewhat sauery with salt and put therin a little Rosemary and when it seethes put in your fish and let it seeth very softly take faire water and vergious a like much and put therto a little new Yest corance whole pepper and a little Mace and Dates shred very fine and boyle them wel togither and when they be well boyled take the best of your broth that your fish is sodden in and put to it sttrawberyes gooseberyes or barberyes sweet Butter some Sugar and so season vp your broth and poure vpon your Dorry or Mullet To seeth Turbut or Cunger SEt on water and salt and season it wel if the Turbut be great quarter him into foure quarters if he be small cut him but in halfe if it be a Burt seethe it whole after this sort When your licour doth séeth put in your sish and let it seeth very softly till it be sodden enough and when it is sodden take it not vp till the licour be colde Then take halfe white Wine with Vinagre and the broth that it was sodden in and lay the fish in it to souce Cungar Sturgion and all Fish that is to be souced in like manner sauing you must séethe your Sturgion in water and Salte and souce it with white Wine How to seeth Shrimps TAke halfe water and halfe béere or Ale and some salt good and sauery and set it on the fire and faire scum it and when it séetheth a full wallop put in your Shrimpes faire washed and seethe them with a quick fire scum them very clean and let thē haue but two walmes then take them vp with a scummer and lay them vpon a fair white cloth and sprinckle a little white salt vpon them Bake Meates For fine Pyes of Veale or Mutton PErboyle your meat and shredde it fine and shred your Suet by it selfe When your Suet is fine shred put it to your Mutton or Veale and mince them togither put therto halfe a dosen yolkes of Egges being hard sodden and fine minced small Corance dates fine minced season it with cloues and mace Sinamon and Ginger a very little Pepper a handfull of Carowaies Sugar and Vergious and some Salt and so put it into your paste being Chewets or Trunk pyes For Pyes of Mutton or Beefe SHred your meat and Suet togither fine season it with cloues mace Pepper and some Saffron great Raisins Corance and prunes and so put it into your Pyes To bake a Neats tung SEeth your Neats tung very tender and slice it diamond slices wash it with vergious season it with Pepper and salt sinamon and ginger then lay it into your coffin with Corance whole Mace Onions being very small minced with Marow or else very sweet butter some Sugar some dates being very small minced and put therein some vergious To bake a Pigge TAke your Pig and flea it and draw out all that clean which is in his bellye and wash him clean and perboyle him season it with Cloues mace nutmegs pepper salt and so lay him in the paste with good store of Butter then set it in the Ouen till it be baked inough To bake a gammon of Bacon TAke your Bacon and boyle it and stuffe it with Parcely and Sage and yolks of hard Egges and when it is boyled stuffe it and let it boyle againe season it with Pepper cloues and mace whole cloues stick fast in so then lay it in your paste with salt butter To bake Chickins SEason them with cloues mace sinamon ginger and some pepper so put them into your coffin and put therto corance dates Prunes and swéet Butter or els Marow and when they be halfe baked put in some sirup of vergious and some sugar shake thē togither and set them into the ouen again Bake Sparowes Larkes or any kinde of small birds claues féet or shéepes tunges after the same manner To make a Chicken Pye SCalde the Chickins draw them and pull out the brest bones then season thē with cloues and mace Pepper and Salte and if you haue them grapes or gooseberies when you haue so deon make paste of fine flower and put in your Chickins and set them in the Ouen then boyle foure Egs hard then take the yolks and strain
make tartes all the yéere To preserue Orenges Lemmons and Pomecitrons FIrst shaue your Orenges finely and put them into water two dayes and two nights changing your water three times a day then perboyle thē in thrée seuerall waters thē take so much water as you think conuenient for the quantity of your orenges thē put in for euery pound of Orenges one pound a half of sugar into the water and put in two whites of Egs beat them altogither then set them on the fire in a brasse vessel and when they boile scum them very clean and clense them through a Iellye bag then set it on the fire put in the orenges Vse walnuts in like manner and vse Lemmons Pomecitrons in like sort but they must lye in water but one night To preserue all kind of fruits that they shall not break in the preseruing TAke a Platter that is plaine in the bottom and lay Sugar in the bottom then Cheries or any other fruit and so betwéen euery row you lay throw sugar and set it vpon a pots head and couer it with a dish and so let it boyle FINIS ✿ The Table of the thinges contained in this Booke THe order howe meates should be serued at the Table both flesh and Fish with their sauces Folio 1. 2. Sauce for Capons Turkye Fowles 3 Sauce for roasted Stockdoues 3 Another for a Capon 3 For Capons Fesant Partriges or Woodcocks 3 Chaldron for a Swan 4 Gallandine for a Crane Heron or any other Fowle that is black meat 4 Stewed and Boyled Meats To stew a Capan 4 To stew a Capon in Lemmons 4 To boyle a capon in white broth 5 Another to boyle a capon in white broth 5 To make sops for chickins 6. To boyle a capon in browes 6. To boile a capon 6. To boyle a capon with Orenges or Lemmons 6. To boyle a cunnye with a pudding in his belly 7. To boyle chikins or capons 7. To seeth chickins in Letuce 7. To boyle chickins with hearbs 7. To seeth Hennes or capons in winter in white broth 8. To stue capons 8. To stew Sparrows 8 To stew Larkes 8 To stew Sparrowes or Larkes 9. To boyle a Duck. 9 To stue a wilde mallard 9 To boile stockdoues Fol. 9. To stew a Hinflank of Beefe 9 To stew a Neates foot 10 Another to stew a Neats foot 10 To boyle a Legge of Mutton with Lemmons 10. To boyle Mutton with Endiue borage Lettice or any kinde of hearbes that may serue thereunto 10. To bake Mutton for a sick body 10 To make balles of mutton 11 How to boyle Pigs petitoes 11 To still a Cock for a weake bodye that is consumed 11 To make a Hodg-podge 12. To make puddinges of a swine 12 To make white puddings of Hogges Liuer 12 Eisands with otmeal grotes 12. To make Liueringes of a Swine 12 How to make a pudding in a turnep root 12 A pudding in Egs. 13 A Pudding in a tench 13 To make a pudding in a carret root 13 A pudding in a cowcumber 13 To dresse Neates tungs 14 A broth for a Neats tung 14 A boyled sallet 14 For Fish To seeth a Pike 14 A Pike sauce for a Pike Breame Perch Roch Carps Flounders and all manner of Brook Fish 15 To seeth a carp 15 To seethe Roches flounders or Eeles 16 To seethe a Gurnard 16 To seeth a Dorry or Mullet 16 To seeth a Turbut or Cunger 16 To seeth shrimps 16 To make Florentines 21 A Florentine of Flesh 22 A Florentine of Fish 22 To make Florentins with Eeles 22 To make a Florentine 22 To bake Eeeles whole 23 To bake Lamprons 23 To bake Lamprons fine 23 To bake a Lamprey 23. To bake a Carpe Breme Mullet Pike trout Roche or any other kind of fish 24 to bake a Holibut head 24 to bake cunger 24 to bake Stockfish 24 to bake watered Herrings 24 to make allowes of Eeles 26 To make a fricace of a good Haddock 26 to fry Whitings 27 to fry a codshed 27 Bake Meats For fine pyes of Vele or Mutton 17 For pyes of Mutton or Beefe 17 To bake a Neats tung 17 To bake a Pig 17 To bake a gammon of Bacon 17 To bake chickins 18 To make a chickin pye 18 To bake Chickins without fruit 18 To bake pigions 18 To bake a Crane or Bustard 18 To bake Geece or capons 18 To bake Turky Fowles 18 To bake Fesantes or Partriges 19 to bake Sparrows or other small birds 19 to bake a capon or chickins 19 To bake Wilde Ducks 19 To bake Mallards 18 To bake pyes of calues feet 19 To bake Cunnies Rabats or Hares with fruit or without fruit 19 To bake small meats 20 To make small bake meats of sirup and Peares 20 To bake venison 20 To bake Venison to eat hot 20 To bake Venison to eat colde 20 To bake Venison of a red Deere 20 To bake Venison of a fallow deer 21 To bake the vmbles of a Deere 21 To bake a Pig like a Fawne 21 To make chuets 22 to make Vaunts 23 to make pescods 23 to bake custards 24 Doucets after the same manner 24 to bake wardens 24 to bake Quinces 25 Another to bake Quinces 25 to bake Orenges 25 Roste Meats Venison 25. Hare 25 capon 25. Fesant 25. Partridge 25. Quail crane heron curlew Bittur Plouer snite Woodcock 26 A Fricase of colde mutton or Vele 26 A Fricase of Gooce giblets Hennes or capons 26 Tartes Of cheese of Prunes of damsons without couers 27 Of Damsons with couers of cheries 27 Of Gooceberies Of apples without couers of quinces with out couers of Quinces with couers Of Spinage Of barage Of Eglantine beries Of strawberies Of briar Hips 28 Of creame 29 Diuers other banqueting Dishes A Marchpaine 29 Potage of cheries 29 poch egs in broth 30 Boile yong peson 30 Carbonados of mutton Haggas of Almain chickins vpon sorell sops Sops of Almain 30 Tostes Ielly Apple moise Snowe 31 Ginger bread 32 Bennets Pomages 32 Fartes of Portingale 33 French Puffin 33 A buttered Loafe 33 Brenning meats 33 Almond butter 33 almond milk hot 34 Ipocras 34 Conserue of Quinces after the manner of Spaine 34 Conserue of Orenges 34 To preserue Orenges 35 To make Sirrop of Violets 35 Cherries in confection 35 Prunes in confection 36 Marmalade of Quinces 36 Preserue Quinces 36 Preserue Orenges Lemmons Pome-citrons 36 To preserue all kind of fruit 36 FINIS