THE good husvvifes Ievvell VVherein is to be found most excellent and rare Deuises for Conseites in Cookerie found out by the practise of THOMAS DAWSON Whereunto is adioyned sundry approued reseits for many soueraine Oyles and the way to distill many precious waters with diuers approued medicines for many diseases Also certain approued points of husbandry very necessarie for all Husbandmen to know Newly set forth with Additions 1587. Imprinted at London by Iohn Wolfe for Edward White dwelling at the litle North doore of Paules at the signe of the Gunne 1587. Here followeth the order of meates how they must be serued at the Table with their sauces for flesh daies at dinner The first course POtage or stewed Broath Boyled meate or stewed meate Chickins and Bacon Powdred Beefe Pies Goose Pigge Rosted Beefe Rosted veale Custard The second course Roasted Lambe Roasted Capons Roasted Conies Chickins Pehennes Baked Uenison Tart. The first course at Supper A Salet A Pigges Petitoe Powdred Beefe slised A Shoulder of Mutton or a Breast Ueale Lambe Custard The second course Capons roasted Connies roasted Chickins rosted Pigions rosted Larkes rosted A pye of Pigions or Chickins Baked Uenison Tart. The seruice at Dinner A dosen of Quayles A dish of Larkes Two pasties of red deare in a dish Tarte Ginger bread Fritters Seruice for Fish dayes Butter A sallet with hard Egges Potage of sand Eles and Lamperns Red Hearing greene broyled strowed vpon White hearing Ling. Haburdine Mustard Salt Salmon minced Two pasties of fallowe Deare in a dish A Custard A dish of Lieches The second course Jelly Peacocks Sauce wine and Salt Two Conies or halfe a dosen rabets sauce Mustard and suger Halfe a dosen of Pigions Mallard Toyle Sauce mustard and vergious Gulles Storke Heronshewe Crabbe Sauce Galentine Gurlew Bitture Bustarde Feasant Sauce water and Salt with Onyons sliced Halfe a dosen Woodcocks Sauce Mustard and Suger Halfe a dosen Teales Sauced as the Fesants A dosen of Quayles A dish of Larks Two Pasties of red Deare in a dish Tarte Ginger bread Fritters Seruice for fish dayes Butter A Sallet with hard Egges Potage of sand Eeles and Lamperns Red Hearing greene broyled strowed vpon White hearing Ling Haburdine Sauce Mustard Salt Salmon minced Sauce Mustard and vergious and a litle Suger Powdred Conger Shadde Mackrell Sauce vineger Whyting Sauce with the Liuer Mustard Playce Sauce Sorrel or wine and Sault or Mustard or Uergious Thorneback sauce Liuer and mustard Pepper and sault strowed vpon after it is brused Fresh Cod Sauce greene sauce Dace Mullet Eeles vpon Soppes Roch vpon soppes Perche Pike in Pikesauce Trowte vpon soppes Tench in Gelly or Gresyll Custard The second course Flounders or Flokes Pike sauce Fresh Salmon Fresh Conger Brette Turbut Halybut Sauce Uineger Breame vpon soppes Carpe vpon soppes Soles or any other Fishes fried Rosted Eele Sauce the dripping Rosted Lamperns Rosted Perpos Freshe Sturgion Sauce Galentine Creuis Crab Shrimps Sauce vineger Baked Lampray Tarte Figges Apples Almondes blaunched Cheese Raysins Peares FINIS A Booke of Cookerie To boyle Larkes TAke sweete Bread and straine it into a pipkin set it on the fire and put in a péece of Butter skimme it as cleane as ye can and put in spennedge and Endiue and cut it a little and so let it boyle and put in Pepper Cloues and Mace Synamome and Ginger and a litle Vergious and when you serue them vp lay soppes in the dish To boile Conyes TAke a Cony and perboyle it a litle then take a good handful of persely and a few swéete hearbes the yolke of iiii hard egges chop them all together then put in pepper and a fewe currantes and fill the Conies bellie ful of Butter then pricke her head betwéene her hinder legges and breake her not and put her into a faire earthen pot with mutton broth and the rest of the stuffe roll it vp round and put it in withall and so boyle them well together and serue it with soppes To boyle a Cony YOu must boyle your Cony and streine your Sweete bread into a Pipkin and put in your meate skumme it as cleane as you can and put in a good deale of Endiue and cut it a litle and a good péece of Butter and all kind of spices and a little vergious and so serue it on soppes To boyle Chickins FIrst you shall take Chickins and boyle them with grapes and with a racke of Mutton together and let the racke of Mutton boyle before the Chickins one houre and a halfe and then make a bunch of herbs with Rosemarie Time Sauory and Isope and also Margerum and binde them fast together put them in the pot and when you see your time put in your Chickins with Persely in their bellies and a little sweete butter vergious and peper when you haue so done boyle your grapes in a little pipkin by themselues with some of the broth of the Chickins but take heede you boyle not them too much nor yet too litle and then take the yolkes of sixe egges and streine them with a little broth of the pot and when they are streyned put them in the pipkin to the grapes and stirre them and when they begin to boyle take them from the fire and stirre them a good while after you haue taken then vp and then haue you Syppets ready in a platter and lay your meate vpon it and then take your pipkins and grapes and al that is in them and powre it vpon the meate And after this sort serue it in To boyle Mutton and Chickins TAke your Mutton and Chickins and set vpon the fire with faire water and when it is well skimmed take two handfull of Cabbadge Lettice a handfull of currants a good péece of butter the iuyce of two or thrée leammans a good deale of grosse Pepper and a good péece of Suger and let them séeth all well together then take thrée or foure yolkes of egges together harde rosted and straine them with parte of your broth let them séeth a quantitie of an houre Serue your broth with meate vpon Sippets To boyle Chickins STreine your broth into a pipkin put in your chickins and skumme them as cleane as you can and put in a péece of butter and a good deale of Sorrell and so let them boyle and put in all maner of spices and a little vergyce pycke and a fewe Barberies and cut a Lemman in péeces and scrape a litle Sugar vpon them and laye them vppon the chickins when you serue them vp and lay soppes vpon the dish An other way to boyle Chickins YOu must streine your broth into a Pipkin and set it a boyling and skumme it and put in a péece of butter and endiue and so let it boyle and a fewe currants al maner of spices and so serue it on soppes To boyle Plouers YOu must streine your swét broth into a pipkin and set them on the fire and when they boyle you must skumme them and then
put in a péece of butter and a good deale of spinnedge and a litle persely and a péece of carret roote cut verie small and a fewe currants and so let them boyle and all manner of spices and a little white wine and a litle vergice and so serue them vpon soppes To boyle Teales TAke swéete broth and Onions shred them and Spennedge and put in butter and pepper and then leyre it with tostes of bread with a litle vergious and so serue it on soppes To boile steaks between two dishes YOu must put Persely and Currants and Butter and vergious two or thrée yolkes of Egges and Pepper Cloues and Mace and so let them boyle together and serue them vpon soppes To boyle a neates tongue IN primis in faire Water and salt then péele it and cut it in the middle and then boyle it in red wine fill him full of cloues and a litle sugar and then wash it with a litle swéete broth to doe away the sent of the wine and you must make a litle red Musket with red wine and pruines boyled together then streine it and streine a litle Mustard in a fine cloute together and so serue it vp To boyle a Capon PVt the Capon into the pouder béefe pot and when you thinke it almoste tender take a litle potte and put therein halfe water and halfe wine marie currants dates whole mace vergice pepper a litle time The boyling of a Capon SEeth the Capon it self in water and salt and nothing else and to make the broth Videl take strong broth made with béefe or mutton or both so that it be strong broth put into it rosemarie perselie time with iiii leaues of sage this let seeth in it a good while and then put into it small raysons and a fewe whole mace A quarter of an houre before it be readie to be taken from the fire haue readie sodden foure or v. egges boyled hard take nothing out but the yolks streyne the egges with a litle of the same broth and vergice haue a litle marie cutte in small péeces and an apple pared and cutte in small peeces and if that time of yeare do serue take the best of lettice cutting of the toppes to the white and best and take a fewe prunes with a few dates two or thrée Thus let it séeth a quarter of an houre or more and when it is readie to take vp haue your dish with soppes readie and the water well strained out of the capon and then season the broth with a little pepper then take it and dish it and scrape vpon it a litle suger laying y e Prunes round about the dish side To boile a Capon with Orenges and Lemmans TAke Orenges or Lemmans pilled and cut them the long way and if you can keepe your cloues whole and put them into your best broth of mutton or capon with prunes or currants and thrée or foure dates and when these haue bene well sodden put whole pepper great mace a good péece of suger some rose water and eyther white or claret wine and let all these séeth together a while so serue it vpon soppes with your capon To boyle a Capon in whit broth with Almondes TAke your Capon with marie bones and set them on the fire and when they be cleane skimmed take the fattest of the broth and put it in a little pot with a good deale of marie prunes raisons dates whole maces a pint of white wine then blanch your Almonds and strain them with them thicken your potte let it séeth a good while and when it is enough serue it vpon soppes with your Capon To boyle a Capon in white broth TAke a good Capon and scalde him and trusse him and when he is faire washed put him in your pot and take a good marie bone too or if you haue no marie bone take a necke of Mutton and when your capon is halfe boyled take a pottle of the vppermost of your broth and put it into a faire posnet Then take two handfulles of fine currants and viii dates cut euerie one of them in foure péeces foure or fiue whole mace foure sponfulles of vergious and as much suger as a negge a litle Time and a litle Persely and a litle margerum and if you haue no Margerum then one small sprig of rosemarie bind al your hearbs fast together and when you haue cleane washed them put to the saide hearbes suger currants mace and vergice into your posnet and a grated nutmegge and let them boyle all together and when it is almost enough haue a small handfull of Almondes blanched and beaten and streyned with a little of the same licor and put that into your broth a good quarter of an houre before you take it vp and that will make it white you must also put in some good peeces of marie and let not the marie and the dates séeth aboue halfe an houre you must take a good handful of prunes and tie them in cleane clothes séeth them in the broth where the Capon is when you take vp your Capon to serue it in lay a few sippets in the bottome of your platter and lay a fewe Prunes and Barberies both about the brimme of the platter and also vpon the Capon you may boyle Chickins in the like sort To make boyled meates for dinner TAke the ribbes of a necke of mutton and stuffe it with margerum sauery time perselie chopped final currants with the yolkes of two egges pepper salt then put it into a posenet with faire water or else with the liquor of some meate with vineger pepper and salt and a little butter and so serue it To boyle meates for supper TAke veale and put it into a posnet with carret roots cut in long peeces then boile it and put thereto a handfull of prunes and crummes of Bread Then season it with pepper salt and vineger To boyle a legge of Mutton with a Pudding FIrst with a knife raise the skinne round about til you come to the ioynts when you haue perboyled the meate shred it fine with swéete or marie Perselie Margerum and penyriall then season it with pepper and salt cloues mace and synamom and take the yolkes of ix or x. egges and mingle with your meate a good handfull of currants and a fewe minced dates and put the meate into the skinne of the legge of mutton and close it with prickes and so boyle it with the broth that you boyle a Capon and let it séeth the space of two haures To boile Pigges feete and Petitoes TAke and boyle them in a pint of vergice and bastard take iiii dates minced with a fewe small raysons then take a litle time and choppe it smal and season it with a litle synamon and ginger and a quantitie of vergice To make a mortis TAke almondes and blanche them and beate them in a Mortar and boyle a Chickin and take all the flesh of him and
it handsomly vpon the top and by the sides and then put it into the Ouen and when it is halfe baked draw it out and take two or thrée feathers and a litle rose water and wet all the couer with it and haue a handfull of suger finely beaten and straw vpon it and see that the rose water wet in euerie place and so set it in the ouen againe and that will make a faire ise vpon it if your Ouen be not hote inough to reare vp your ise then put a litle fire in the Ouens mouth To make Almond butter after the best and newest fashion TAke a pound of Almonds or more and blanch them in cold water or in warme as you may haue leasure after the blanching let them lye one houre in cold water then stamp them in faire cold water as fine as you can then put your Almonds in a cloth and gather your cloth round vp in your handes and presse out the iuice as much as you can if you thinke they be not small inough beat them againe and so get out milke so long as you can then set it ouer the fire when it is readie to séeth put in a good quantitie of salt and rosewater that will turne it after that is in let it haue one boyling and then take it from the fire and cast it abroad vpon a linnen cloth and vnderneath the cloth scrape of the whay so long as it will runne then put the butter together into the middest of the cloth binding the cloth together and let it hang so long as it will drop then take peecees of suger so much as you thinke will make it swéet and put thereto a litle rose water so much as you will melt the suger and so much fine pouder of saffron as you thinke will collour it then let both your suger and saffron stéepe together in the litle quantitie of rose water and with that season vp your butter when you will make it To make Oister Chewets TAke a pecke of Oisters and wash them cleane then sheal them wash them faire in a Culliander and when they be sodden straine the water from them and chop them as small as pie meat then season them with pepper halfe a pennie worth of claues and mace halfe a peny worth of sinamom and ginger and a penie worth of suger a litle saffron salt then take a handfull of small raisons sixe dates minced smal and mingle them altogether then make your paste with one pennie worth of fine flower tenne yolkes of egges a halfe penniworth of Butter with a little saffron and boyling water then raise vp your chewets and put in the bottom of euerie one of them a litle butter and so fill them with your stuffe then cast proines dates and small raisons vpon them and being closed bake them let not your Ouen be two hote for they will haue but litle baking then drawe them and put into euerie one of them two spoonefull of vergice and butter and so serue them in To make a Tart of Medlers TAke medlers that be rotten and stamp them then set them on a chaffing dish and coales and beat in two yolkes of egges boyling it till it be somewhat thicke then season them with suger sinamom and ginger and lay it in past To make a Quinces moyse or Wardens moyse YOu must rost your wardens or quinces and when they be rosted pill them and strain them together and put in suger Sinamom and Ginger and put it in a plate and then smooth it with a knife and scrape a litle suger on the top and nicke a litle with a knife To make an other pretie dish with dates and the iuice of two or three Orenges STraine them into a dish and so make Chambers of paste vpon a sticke put the stickes vpon a loafe of bread and so drie them in the Ouen and then clarifie a litle butter and frie them in it and laie them in a dish and scrape suger on them To make hypocrase TAke a gallon of white wine suger two pound of sinamom ij d. ginger y. d. long pepper ij d. mace ij d. not brused graines ij d. gallingall i. d. ob cloues not brused you must bruse euerie kind of spice a litle put them in an earthen pot all a day then cast them through your bags two times or more as you sée cause and so drinke it To make marmalet of Quinces TAke verie good Quinces and pare them and cut them in quarters then core them cleane and take heed it be not a stony Quince and when you haue pared and cored them then take two pintes of running water and put it into a brasse pan casting away eight spoonfuls of one of the pintes then waigh thrée pound of fine suger beat it and put it into the water make your fire where you may haue a good light not in a chimney then set on your pan vpon a treuet and when your suger and water beginneth to boile you must skimme it cleane then put in sixe spoonfuls of rose water and if there rise anie more skumme take it off and so put in your thrée pound of quinces and let them boile but softly and if you see the colour waxe somwhat déepe now then with a faire slice be breaking of them and when your liccor is well consumed away and the colour of your quinces to growe fairer then be still sturring of it when it is inough you shall sée it rise from the bottom of your pan in ttirring of it and so boxe it ye shall haue it to be good marmalet and a verie orient colour if you will you may put some muske into it some rose water rubbe your boxe withall it will giue it a pretie sent and it is a verie good way To make a sirrop of Quinces to comfort the stomake TAke a great pint of the iuice of Quinces a pound of suger and a good halfe pint of vineger of ginger y e waight of fiue grotes of sinamom the waight of sixe grots of pepper the waight of thrée grotes two pence To make Marmalet of Quinces TAke verie good Quinces and paire them cut them in quarters then core them cleane take heed it be not a stony quince and when you haue pared and cored them then take two pints of running water and put it into a brasse casting away eight spoonefulls of one of the pints the waight of foure pound of fine suger beat it put it into the water make your fire where you may haue good light not in the chimney then set ouer your pan vpon a Treuet and when your suger and water beginneth to boile you must straine it cleane then put in sixe spoonefull of rose water and if there rise anie more skimme take it off and put it into boxes To make Codamacke of Quinces TAke fine quartes of running water a quart of french wine put them
is foure yeare olde the dogge téeth fall and others come in their places before he be sixe yeere olde the great téeth aboue doe fall and the sixt yere the first that fell come againe the seauenth yeere all is fulle and they be all shut Of Sheepe CErtaine dayes before the Rammes be put to the Yowes they drench them with Salt water thereby the Yowes will tooke the better and the rammes they say waxe more full of appetite To haue manie male lambes they chuse a drie time the wind at North letting the Yowes goe in pasture that laieth open against the Northerne wind and then put in the Rammes To haue manie female Lambes they contrariewise obserue the South winde When a Yow is with lambe if she haue a blacke tongue they say the lambe will be black and if the tongue be white the lambe likewise will be white Tokens of a good sheepe a great bodie the necke long the woll deepe soft and fine the bellie great and couered with woll the tets great great eyes long legges and long taile Tokens of a good Ramme the body high and long a great bellie couered with woll a fliece thicke the forhead broad eyes black with much woll about them great eares couered with woll great stones well horned but the more writhed the better the tongue and pallat of the mouth all white to the end that the Lambes may bee all white Of Hogges THe Hogge of himselfe though filthy yet they say he prospereth the best if hee lodge in a cleane stye and euery moneth his stye should be cast ouer with fresh grauaile or sand to make his lying fresh and to drie vp the pisse and filth They geld their pigges when they are a yeare old or sixe monethes at the least for they waxe much greater if they be gelded at the said age They chuse them Bores that haue the head short and large the brest large colour blacke or white the feet short the legges great and those that haue strongest haire on the top of their backe Those are to be kept for sowes which be longest with hanging bellies great Tettes deepe ribbed a litle head and short legges Hogges be sicke when they rubbe much their eare or refrain their meat but if none of these signes appeare they plucke of one of his haires on the backe if he be cleane white at the roote he is well if he be bloudie or foule he is sicke They will haue their hogges either all white or all blacke and in anie wise not speckled or of two colours They refraine from dunging their land while the moone encreaseth for that they note more aboundance of wéedes to come thereby Touching the sowing of Beanes they obserue this At the fall of the leafe in strong land they sow the great Beanes At spring time in weake and light ground they sow the common small Beanes and both sortes at the full of the Moone that they may be better codded They vse to cut them at the new of the Moone before day Their flaxe as soone as they haue gathered it they set it vnder a house or houell and suffer it not to take raine or dewe as we doe To make Chese yelow they put in a litle Saffron To keepe Apples they lay them on straw stro wed the eye of the Apple downwards and not the stemme And when they would haue anie great store well and long kept from perishing they gather and chuse the soundest heauiest and fairest being not ouer riped they prouide a Hogshed Fat or great Whitch they bring the Apples where it shall stand then they lay a laine of straw and vpon the same a laine of Apples and then straw againe and Apples likewise vntill the vessell be full to the brimme shuting it close with the head or couer that no aire come in To cure the malladie of trées that beare wormeaten fruite which commeth of much wet or a moist season at that time they pearse the trées through with an Auger as neere the roote as they may to the end that the humor whereof the wormes doe bréed may distill out of the trée If trées through oldnesse or otherwise leaue bearing of fruite vsually they vse not to loppe them but onely cut away the head boughes they vncouer the rootes after all Saintes tide and cleaue the greatest of the rootes putting into the clefts shiuers of flints or hard stones letting them there remaine to the end that the humor of the earth may enter and ascend into the trée after about the end of winter they couer againe the rootes with verie good earth if they haue anie deade Carrens they burie them about the rootes of such Trées Approued Medicins for sundrie diseases An excellent drinke for the Tissicke well approued TAke a handfull of fennell roots as much persly roots as many Alisander rootes halfe a handfull of Borrage rootes and put out the pith of all the saide rootes then take halfe a handfull of Peniryall as much of Uiolet leaues and as much of cinckfoyle as much Succary Endiue Holly hocke leaues Mallow leaues and redd gardene mints of all these the like quantitie as of these next before halfe a handfull of Licoris sticks scraped brused and beaten to fine powder a gallon of faire running water boyle therein all these simples and boyle these séedes with them that is thrée spoonefull of Anniséeds as much Fennell seede the like of Colliander seede and Commin séede a good handfull of Dandelion rootes and so boyle altogether from a gallon to a pottell and let the patient drinke thereof first and last and it will helpe him in short space probatum est To make water imperiall for all woundes and Cankers TAke a handfull of red Sage leaues a handfull of Selondine as much of woodbind leaues take a gallon of conduit water and put the hearbes in it let them boile to a pottle and then strain the hearbes through a strainer and take the liquor and set it ouer the fire againe take a pint of English hony a good handfull of Koch Allam as much of white Copper as Tyme beaten a pennieworth of graines brused let them boile all together thrée or foure wawmes and then let the skumme be taken off with a feather and when it is colde put it in an earthen pot or bottle so as it may be kept close and for a greene wound take of the thinnest and for an old wound of the thickest couer the sore rather with Veale or Mutton skimme them with dock leaues when that you haue dressed them with this water To make water imperiall an other way TAke a handfull of Dragon of scabious of Endiue a handfull of Pimpernell a handful of Wormewood of Kew of Tansie of Fetherfoye of dasie leaues of Conslips of maiden haire of sinckfoyle of dandelion of Tyme of bawne of each of these hearbes a handfull of Treakle a pound of Bole armoniacke foure ounces and when you haue all these hearbes together
of your hearbes according to your discretion so that it may sauer well of the hearbes and so vse it 9. mornings 6. or 7. spoonefulles at a time For the shingles a remedie TAke Doues dirt that is moistie and of Barly meale heaped halfe a pound and stampe theÌ„ well together do thereto halfe a pint of vineger and meddle them together and so lay it to the sore colde laye wall leaues thereupon and so let it lie thrée dayes vnremoued and on the thirde day if neede require lay thereto a newe plaister of the same and at the most he shalbe whole within thrée plaisters For all maner of sinnewes that are shortened TAke the head of a blacke shéepe Cammemill Lorrell leaues Sage of eache a handful and bray these hearbs in amorter then boyle them altogether in water till they he well sodden and let them stand till that they be colde then drawe it through a strainer and so vse it A sufferaigne ointment for shrunken finnowes and aches TAke eight Swallowes readie to flie out of the nest driue away the breeders wheÌ„ you take them out and let them not touch the earth stampe them vntill the Fethers can not be perceiued put to it lauender cotten of the strings of strawberies the tops of mother time the toppes of rosemarie of eache a handfull take all their weight of May butter and aquar more stampe all the Fethers that nothing can be perceiued in a stone morter the make it vp in bales and put it into an earthen pot for eight daies close stopped that no ayre take them take it out and on as soft fire as may be seeth it so that it do but simper then strain it and so reserue it to your vse For sinowes that be broken in two TAke wormes while they be knitte and looke that they depart not and stampe them and lay it to the sore and it will knit the sinowes that be broken in two For no knit sinowes that be broken TAke archangel and cut it small in gobbets and lay it to the sore and take milfoile and stampe it and lay it aboue it hard bound and let it lie so three dayes and at the three daies end take it away and wash it with wine and then make a new plaister of the same and at three dayes end put thereto an other and doe nothing els thereto Also take peniryall and bray it and put salt enough to them and temper it with hony and make a plaister therof and lay it vpon the sinowes that be stiffe and it will make them to stretch An oyle to stretch sinowes that be shrunke TAke a quart of Neates foote Oyle a pinte of Neates Gall halfe a pinte of Rose water as much Aqua Vita then put all these together into a brasse panne then take a handfull of Lauender cotten and as much of Bay leaues a good quantitie of Rosemary a good quantie of Lauender spike of Strawbery leaues the stringes and all then take thread and bind them all in seuerall braunches and put them into the panne or pot and set them ouer the fire vpon cleare coales with the oyles altogether and so let them boyle a good while and when it is boyled enough it will boyle but softly then take it of the fire and let it stand till it be almoste colde then straine it out into a wide mouthed Glasse Bottle or pewter pot and stop it close it will not continue in no wodden thing and where the sinowes be shrunke take of this being warmed and annoint the place therewith and chafe it well against the fire and vse this morning and euening and keepe the place warme and you shal find great ease For to staunch bloud TAke Bole Armoniake and Turpentine and make a plaister and lay it too Also take the mosse of the Hazell trée and cast it into the wound and it will staunch foorthwith and the longer that it is gathered the better it is Also take a good péece of Martinmas Biefe out of the roufe and heate it on Coales and as hot as ye may suffer it lay it thereto Also take a péece of leane Salt Biefe and let the Biefe be of that greatnesse that it may fill the wound and lay it in the fire in the hot Ashes till it be hot through and all hot thrust at in the wound and bind it fast and it shall staunch anon the bleeding when a maister vaine is â—ut and if the wound be large For swelling that commeth suddenly in mans limmes TAke hartes tongue cherfoyle and cut them small and then take dregges of Ale and Wheate branne and sheepes tallowe molte and doe all in a potte and seeth them till that they be thick and then make a plaister and lay it to the swelling Also take faire water and salt and stirre them wel together and therein wet a cloth and lay it to the swelling For to make one slender TAke Fennell and seeth it in water a very good quantitie and wring out the iuyce therof when it is sod and drinke it first and laste and it shall swage either him or her A good ointment for scabs and for itching of the bodie TAke foure ounces of oyle de bay and an ounce of frankensence two ounces of white waxe and three ounces of swines grease and an ounce of Quickesiluer that must bee slacked with fasting Spittle an ounce of great Salt as much of the one as of the other and of all these make an oyntment and if the scabs or itch be vpon all the whole body as well aboue the girdle as beneath then when thou goest to bedde wash both thy hands and thy feete with warme water and battle them well therein by the fire and after drie them with a cloth of linnen then take vp with thy fingers of that oyntment and doe it in the palmes of thy hands and in the soles of thy feete and rub it wel together that it may drinke in wel if it do soke in wel thou must put gloues on thy hands and sockes on thy feete and thus doe euerie night when thou doest go to bed and in the scabbe or itch be aboue the girdle and not beneth then anoint but the hands and if the scabbe be beneath the girdle them looke that you annoint the soles of your feete and the scabbe or itch be in all thy body as wel aboue the girdle as beneath then thou must annoint both thy hands and thy feete as thou sittest by the fire thou shalt be whole this hath bene proued For all maner of scabbes TAke Enela Campana red docke rootes nightshad woodbind leaues and then cast in a péece of Allam and put in Vitriol Romana rubrified when it is cold wash the scab there with Also take white pintment Brimstone Quicsiluer verdigrease and mingle them together therewith annoint the sore scab For a man that hath drunken poison TAke betony and stampe it mingle it with water and the
beate it and streine them together with milke and water and so put them into a pot and put in Suger and stirre them still and when it hath boyled a good while take it of and set it a cooling in a payle of water and streine it againe with Rose water into a dish To boyle a Lambes head and purtenance STreine your broth into a pipkin and set it on the fire and put in butter and skumme it as cleane as you can and put in your meate and put in endiue and cut it a litle and streine a litle yeaste and put into it and currants and prunes and put in all maner of spices and so serue it vpon soppes To boyle Quailes FIrst put them into a Pot with sweete broth and set them on the fire then take a Carret roote and cut him in péeces and put into the potte then take parsely with swéete hearbes and chop them a litle and put them into the Potte then take Sinamome Ginger Nutmegges and Pepper and put in a litle Uergice and so season it with salt serue them vpon soppes and garnish them with fruite To make stewed Steakes TAke a péece of Mutton and cut it in péeces and wash it verie cleane and put it into a faire pot with Ale or with halfe wine then make it boyle and skumme it cleane and put into your pot a faggot of Rosemarie and time then take some Parsely picked fine and some onions cut round and let them all boyle together then take prunes reasons dates and currants and let it boile altogether and season it with Sinamon and ginger Nutmegs two or thrée Cloues and Salt and so serue it on soppes and garnish it with fruite To stewe Calues feete TAke calues féete faire blanched and cut them in the halfe when they be more then halfe boyled put to them great raisons mutton broth a little saffron and swéete butter pepper suger and some swéet hearbes finely minced boyle calues féete shéepes féete or lambes feete with mutton broth sweete hearbes and Onions chopped fine butter and Pepper and when they boyle take the yolke of an egge and straine it with vergice so serue it To stewe a Mallard TAke your Mallard and séeth him in faire water with a good marie bone and in cabbadgeworth or cabbadge lettice or both or some persneps roots and carret rootes and when all these be well sodden put in prunes put in prunes enough and thrée dates and season him with salt cloues and mace and a little suger pepper and then serue it forth with syppets put the marie vpon them and the whole mace lay on the syppets and the dates quartered and the prunes and the rootes cut in round slyces lay them vpon the sippets also the cabbadge leaues lay vpon the Mallard To make Aloes TAke a legge of veale or mutton and slice it in thinne slices lay them in a platter and caste on salt and put thereon the yolkes of tenne egges and a great sort of small raisons and dates finely minced then take veniger and a litle saffron cloues and mace and a litle pepper and mingle it together and powre it al about it and then al to worke it together and when it is thorowly seasoned put it on a spit and set platters vnderneath it and bast it with butter and then make a sauce with vineger and ginger and suger and lay the aloes vpon it and so serue it in To make Fritters of Spinnedge TAke a good deale of Spinnedge and wash it cleane then botle it in faire water and when it is boiled then take it forth and let the water runne from it then chop it with the backe of a knife and then put in some egges and grated bread and season it with suger sinamom ginger and pepper dates minced fine and currants and rowle them like a ball and dippe them in butter made of Ale and flower A Fritter to be made in a Moulde TAke Oxe white and mince it fine then take Dates and mince them fine then take Currants Egges white grated bread and season it with suger synamon and ginger cloues mace and saffron and stirre it well together then driue a thicke cake of paste and lay in the mould and fill it with the stuffe and lay an other cake of past vpon it then iogge it about and so frie it To boyle Pigeons in blacke broath FIrst roste them a litle then put them into an earthen pot with a litle quantitie of swéete Broth then take Onions and slyce them and set them on the Coles with some butter to take away the sent of them put them into the Pigions and leyre it with a toste of bread drawne with Uineger then put some sweete hearbes halfe cut and synamom and ginger and grosse Pepper and let them boyle and season them with salt serue them vppon soppes and garnish them with fruite To smere a Conie TAke the Liuers and boyle them and chop it and swéete hearbes apples and the yolkes of hard egges and choppe them altogether and currants suger synamom ginger and persely and fill the Conny full hereof then put her into the sweete broth and put in sweete butter then choppe the yolks of hard egges synamom ginger suger and cast it on the Cony when you serue it vp season it with salt serue it on soppes and garnish it with fruite To boyle a Mallard with Cabbedge TAke some Cabbedge and pricke wash them cleane and perboyle them in faire water then put them into a Collender and let the water run from them cleane then put them into a faire earthen pot and as much swéete broth as will couer the Cabbadge and sweete butter then take your Mallard and rost it halfe enough and saue the dripping of him then cut him in the side and put the mallard into the cabbedge and put into it all your dripping then let it stew an houre and season it with salt and serue it vpon soppes To boyle a Ducke with Turneps TAke her first and put her into a potte with stewed broth then take persely and sweete hearbs and chop them and perboyle the rootes very well in an other pot then put vnto them swéete butter Synamome Ginger grosse Pepper and whole Mace and so season it with salt and serue it vpon soppes To make white Estings TAke great Otemeale and lay in milke to stéepe then put in the yolkes of some Egges and take Oxe white and mince it sinal then season it with suger synamom ginger cloues mace and saffron and salt and so fill them To make blacke Puddings TAke great otmeale and lay it in milke to steepe then take shéepes bloud and put to it and take Oxe white and mince into it then take a fewe sweete hearbs and two or thrée leeke blades and choppe them verie small and put into it then the yolkes of some Egges and season it with Synamom ginger cloues Mace pepper and salt and so fill them To
make strong broth for sicke men TAke a pound of Almonds and blanche them and beate them in a morter very fine then take the braines of a capon and beate with it then put into it a litle creame and make it to drawe through a strayner then set it on the fire in a dish and season it with rose water and suger and stirre it To boyle a Breame TAke white wine and put it into a pot and let it séeth then take your breame and cut him in the midst and put him in then take an Onion and chop it small then take nutmegs beaten synamome and ginger whole mace and a pound of butter and let it boyle al together and so season it with salt serue it vpon soppes and garnish it with fruite To boyle Muskles TAke water and yeste and a good dish of butter and Onions chopt and a little pepper when it hath boyled a litle while then sée that your Muskels be cleane washed then put them into the broth shels and all and when they be boiled wel then serue them broth and all To boyle Stocke fish TAke Stockfish when it is well watered and picke out all the baste cleane from the fish then put it into a pipkin and put in no more water then shall couer it then set it on the fire and assoone as it beginneth to boyle on the one side then turne the other side to the fire and assoone as it beginneth to boile on the other side take it off and put it into a Colender and let the water runne out from it but put in salt in the boyling of it then take a litle faire water and sweete butter and let it boyle in a dish vntill it bee something thick then powre it on the stockfish and serue it To make bake meates TAke a legge of Lambe and cut out all the flesh and saue the skinne whole then mince it fine and white with it then put in grated bread and some egges white and all and some Dates and Currantes then season it with some Pepper Synamome Ginger and some Nutmegges and Carrawaies and a litle creame and temper it all together then put it into the leg of the Lambe againe and let it bake a little before you put it into your Pye and when you haue put it into your pie then put in a little of the Pudding about it and when it is almost baked then put in vergice suger and swéete butter and so serue it An other bake meate TAke a leg of Veale and cut it in slices and beate it with the backe of a knife then take time margerum and penniriall sauerie and persely and one Onion and chop them altogether verie smal then breake in some egges whites and all and put in your hearbes and season it with pepper nutmegs and salt and a litle suger then stirre them altogether and then lap them vp like allowes and cast a fewe currants and dates and butter amongst them An other bake meate TAke two pound of White and a little veale and mince it together then take a litle peniriall sauerie and margerum and vnset Léekes and chop them fine and put in some egges and some creame then stirre it all well together and season it with pepper nutmegs and salt then put it into the pye and cut the lid and let it bake till it be drie then serue it To make Marie pies MAke fine past and put in the white of one egge and suger and when they are made in litle coffins set them into the Ouen vpon a paper a litle while then take them out and put in marie and then close them vp and pricke them and set them in again and when they are broken serue them with blanche pouder strowed vpon them To boyle pie meate TAke a legge of mutton mince it very fine with suet and séeth it in a litle panne or an earthen pot with butter and season it with cloues mace great raysons and prunes and salt and serue it in a dish and if you will put in some iuyce of Orenges and lay halfe an orenge vpon it To make fine Cakes TAke fine flowre and good damaske water you must haue no other liquor but that then take sweete butter two or thrée yolkes of egges and a good quantitie of suger and afewe cloues and mace as your Cookes mouth shall serue him and a litle saffron and a litle Gods good about a sponful if you put in too much they shall arise cut them in squares like vnto trenchers and pricke them well and let your ouen be well swept and lay them vpon papers and so set them into the ouen do not burn them if they be three or foure dayes olde they be the better To make fine cracknels TAke fine flower and a good quantitie of egges as many as wil supply the flowre then take as much suger as will swéeten the past and if you will not be at the cost to rayse it with egges then put thereto swéet water Synamome and a good quantitie of nutmegges and mace according to your bread take a good quantitie of Annis séede and let all this be blended with your flower and the putting in of your egges or other moysture then set on your water and let it be at séething before you put your Crackenelles in it they will goe to the bottome and at their rising take them out and drie them with a cloth then bake them To bake Connies HAue fine past readie wash your Connies and perboyle them then cast them into the cold water then season them with salt and ginger laye them into the past and vpon them lay leached larde close them and bake them To bake a brest of Veale TAke and breake the bones thereof in the middest and perboyle him and take out the bones and season him with pepper and salt and laye him in the coffin with a little sweete butter and close him vp then make a caudell of the yolkes of an egge and straine it and boyle it in a chafing dish of coles and season it with suger and put it in the pie and set it into the Ouen againe To make a pudding in a breast of Veale TAke Peresely Time washe them pricke them and choppe them small then take viii yolkes of egges grated bread and halfe a pint of creame beeing verie swéete then season it with Pepper Cloues and Mace Saffron and Sugar smal Raisons and Salt put it in and Roste it and serue it To bake a Gammon of Baken TAke a gammon of Baken water it sixe dayes and perboyle him halfe enough and laye him in presse then take the sword of him and stuffe him with cloues and season him with Pepper and saffron And close him vp in a standing pie bake him and so serue him To make fine Bysket Bread TAke a pound of fine flower and a pound of suger and mingle it together a quarter of a pound of Annis séedes foure egges two or thrée
together so put it into your moulde and frie it with clarified butter but your butter may not be too whot nor too colde For to bake a Hare TAke your Hare and perboile him and mince him and then beat him in a morter verie fine liuer and all if you will and season it with all kinde of spices and salt and doe him together with the yolkes of seuen or eight egges and when you haue made him vp together draw larde verie thicke through him and mingle them altogether and put him in a Pye and put in butter before you close him vp To preserue Orenges YOu must cut your Orenges in halfe and pare them a litle round about and let them lye in water foure or fiue dayes and you must chaunge the water once or twice a day and when you preserue them you must haue a quarte of faire water to put in your suger and a litle rose water and set it on the fire and scum it verie cleane and put in a litle Sinamome and put in your Orenges and let them boile a litle while and then take them out again and doe soe fiue or sixe times and when they be inough put in your Orenges and let your sirroppe stand till it bee cold and then put your sirrop into your Orenges To make all maner of fruit Tartes YOu must boile your fruite whether it be apple cherie peach damson peare Mulberie or codling in faire water and when they be boyled inough put them into a bowle and bruse them with a ladle and when they be cold straine them and put in red wine or claret wine and so season it with suger sinamom and ginger To make a Tarte of preserued stuffe YOu must take halfe a hundreth of Costerds and pare them and cut them and as soone as you haue cut them put them into a pot and put in two or three pound of suger and a pint of water and a litle rose water and stirre them from the time you put them in vntill the time you take them out againe or els you mar all put it into a dish and when your Tart is made put it into the Ouen and when it is caked endore it with butter and throw suger on the top then do on your sauce set comfets on the top and so serue it vp To make Tartes of Proines PUt your proines into a pot and put in red wine or claret wine a litle faire water and stirre them nowe and then and when they be boyled enough put them into a bowle and streine them with suger synamom and ginger To make a Tart of Ryse BOyle your rice and put in the yolkes of two or thrée Egges into the Rice and when it is boyled put it into a dish and season it with suger synamom and ginger and butter and the iuice of two or thrée Orenges and set it on the fire againe To make a Custard BReake your egges into a bowle and put your Creame into another bowle and streine your egges into the creame and put in saffron cloues and mace and a litle synamom and ginger and if you will some suger and butter and season it with salt and melt your butter and stirre it with the ladle a good while and dubbe your Custard with dates or currants To make a tart of Wardens YOu must bake your Wardens first in a Pie and then take all the wardens and cut them in foure quarters and coare them and put them into a Tarts pinched with your suger and season them with suger synamome and ginger and set them in the Ouen and put no couer on them but you must cut a couer and lay on the Tarte when it is baked and butter the Tart and the couer too and endore it with suger To make a tarte with Butter and Egges BReake your egges and take the yolks of them and take butter and melt it let it be verie hote ready to boyle and put your butter into your egs and so streine them into a bowle and season them with suger To make a Tarte of Spinnedge BOyle your Egges and your Creame together then put them into a bowle and then boyle your Spinnedges and whē they are boyled take them out of the water and streine then into your stuffe before you streine your Creame boyle your stuffe and then streine them all againe and season them with suger and Salt To make a Tarte of Staweberries VVAsh your strawberies and put them into your Tarte and season them with suger synamom and ginger and put in a litle red wine into them To make a Tart of Hippes TAke hippes and cut them and take the séedes out and wash them verie cleane and put them into your Tarte and season them with suger sinamon and ginger So you must preserue them with suger Sinamom and ginger and put them into a gellipot close To bake the humbles of a Deere MInce them verie small and season them with pepper Sinamom and ginger and suger if you will and cloues mace and dates and currants and if you will mince Almonds and put vnto them and when it is baked you may put in fine fat and put in suger sinamom and ginger and let it boile and when it is minced put them together To make a Veale Pye LEt your Veale boile a good while and when it is boiled mince it by it selfe and the white by it selfe and season it with salt and peper sinamom and ginger and suger and cloues and mace and you must haue proines and raisons dates and currants on the top For to make Mutton Pyes MInce your mutton and your white together and when it is minced season it with pepper sinamon ginger and cloues and mace and proines currants and dates and reasins and hard egges boyled chopped verie small and throw them on the toppe To bake calues feet SEason them with salt and pepper and butter and currants if you wil and when they be baked put in a litle white wine and suger or vineger and suger or vergious and suger To bake Chickins in a Cawdle SEason them with salt and pepper and put in butter and so let them bake and when they be baked boile a few barberies and proines and currants and take a litle white wine or vergious and let it boile and put in a litle suger and set it on the fire a litle and streine in two or thrée yolkes of egges into the wine and when you take the dish of the fire put the proines and currants and barberies into the dish and then put them in altogether into the pye of Chickins To bake Pigeons SEason them with Pepper and Salt and Butter To bake a Conie SEason him with Pepper and Salt and put in butter and Currants and when it is baked put in a litle vergice and suger into the Pie and serue it vp To bake a Gammon of Bacon to kepe cold YOu must first boyle him a quarter of
apples and frye them in a panne then put your sauce to them with a litle suger and so let them boile together and then serue it To bake a Hare TAke your Hare and perboile him and mince him then beat him in a morter verie fine liuer and all if you will and season him with all kinde of spice and salt and doe him together with the yolks of seuen or eight egges when you haue made him vp together draw Lard verie thicke through him or cut the Lard and mingle them altogether and put him in a Pye and put in butter before you close him vp To roste Deares tongues TAke Deares tongues and lard them and serue them with sweete sauce To make Blewmanger TAke to a pint of creame twelue or sixtéene yolks of egges and straine them into it and séeth them well euer stirring it with a sticke that is broad at the end but before you seeth it put in suger and in the séething tast of it that you may if néed be put in more suger and when it is almost sodden put in a litle rose water that it may taste therof and séeth it well till it be thicke and then straine it againe if it hath neede or els put it in a faire dish and stirre it till it bee almost cold and take the white of all the egges and straine them with a pint of Creame and séeth that with suger and in the end put in rosewater as into the other and séeth it till it be thicke inough and then vse it as the other and when ye serue it ye may serue one dish and another of the other in rolles and cast on Biskets To make peascods in Lent TAke Figs Kaisons and a few Dates and beate them verie fine and season it with Cloues Mace Sinamom and Ginger and for your paste séeth faire water and Oyle in a dish vpon coales put therein saffron and salt and a litle flowre fashion them then like peascods and when ye will serue them frye them in Oyle in a frying panne but let the Oyle be verie hote and the firesoft for burning of them and when yee make them for flesh dayes take a fillet of veale and mince it fine and put the yolkes of two or thrée raw egges to it and season it with pepper salt cloues mace honie suger sinamom ginger small raisons or great minced and for your paste butter the yolke of an egge and season them and frye them in butter as ye did the other in Oyle To bake Quinces Peares and Wardons TAke and pare and coare them then make your paste with faire water and butter and the yolke of an egge then set your Oringes into the paste and then bake it well fill your paste almost full with Sinamom ginger and suger Also Apples must be taken after the same sort sauing that whereas the core should be cut out they must be filled with butter cuerie one the hardest Apples are best and likewise are Peares and Wardons and none of them all but the wardons may be parboiled and the Ouen must be of a temperate heate two houres to stand is inough To make a Tarte of Spinadge TAke Spinadge and séeth it stalke and all and when it is tenderly sodden take it off and let it drayne in a Colliander and then swing it in a cloute and stamp it and straine it with two or three yolks of egges and then set it on a chasing dish of coales and season it with butter and suger and when the paste is hardened in the Ouen put in this Comode strake it euen To make blame mangie TAke all the braine of a Capon stampe it in a morter fine and blanched Almonds and sometimes put to them rose water and season it with pouder of sinamom ginger and suger and so serue it To make a Tarte of a neare of Veale TAke two pound of great raisons and wash them cleane and picke them and take out the stones of them and take two kidneys of veale and a péece of the legge which is leane and boile them altogether in a pot with the straint of the broth of mutton and boile it and let it boyle the space of one howre then take it vp and choppe it fine and temper it with cromes of bread finely grated and take nine yolkes of egs temper them altogether season them with sinamom ginger suger and small raisons great raisons minced dates and saffron Then take fine flowre and water and thrée yolkes of egges butter and saffron and make them like a round tarte close with a couer of the same paste and set him in the Ouen and let him stand one howre then take him forth and indore it with butter and cast a pouder of sinamom ginger and suger and so serue it To make a Tarte of Strawberies TAke Strawberies and wash them in claret wine thicke and temper them with rosewater and season them with Sinamom suger and ginger and spread it on the Tart and endore the sides with butter and cast on suger and biskets and serue them so To make a close Tarte of Cheries TAke out the stones and lay them as whole as you can in a chardger and put mustard in sinamom and ginger to them and laie them in a Tarte whole and close them let them stand thrée quarters of an houre in the Ouen then take a sirrop of Muskadine and damaske water and suger and serue it To make a close Tart of greene pease TAke halfe a pecke of gréene pease sheale them and seeth them and cast them into a colliander let the water goe from them then put them into the Tart whole season them with pepper saffron and salt and a dish of swéet butter close and bake him almost one houre then draw him and put to him a litle dergice and shake them and set them into the Ouen againe and so serue it To make a Tarte of Damsons TAke Damsons and séeth them in wine and straine them with a litle creame then boile your stuffe ouer the fire till it be thicke put thereto suger sinamom and ginger but set it not in the Ouen after but let your paste be baked before To make a florentine TAke the kidneies of a loine of veale that is rosted and when it is cold shredde it fine and grate as it were halfe a manchéete verie fine and take eight yolkes of egges and a handfull of currants and eight dates finely shred a litle sinamom a litle ginger a litle suger a litle salt and mingle them with the kidneys then take a handfull of fine flower and two yolkes of egges and as much butter as two egges and put into your flower then take a litle séething licquor and make your paste and driue it abroad verie thinne then strake your dish with a litle butter and lay your paste in the dish fill it with your meat then draw another shéet of paste thinne and couer it withall cut
together then take quinces and paire them and cut them till you come at y e coares then waigh ten pound of the quinces and put them into your pan of water and wine and boile them ouer a quicke fire till they be tender keeping your panne verie close couered then take a peece of fine canuas put your quinces and liquor in it and when your sirroppe is all runne through put in so much fine suger as will make it sweet and set it ouer a quicke fire againe stirring with a sticke till it be so thicke that a drop will stand vppon a dish then take it from the fire and put it in Boxes To make cast creame TAke milke as it commeth from the cow a quart or lesse and put thereto raw yolkes of egges temper the milke and the egges together then set the same vpon a chafingdish and stirre it that it courd not and so put suger in it and it will be like creame of Almonds when it is boyled thicke enough cast a litle suger on it and sprinkle Rose water thereupon and so serue it To make good Resbones TAke a quart of fine flower lay it vpon a faire board and make a hoale in the middest of the flower with your hand and put a spoonefull of Ale yeast thereon and ten yolkes of egges two spoonefuls of sinamom one of ginger and one of cloues and mace and a quartern of suger finely beaten and a litle saffron halfe a spoonefull of salt then take a dish full of butter melt it and put it into your flower and therewithal make your paste as it were for mancheat and mould it a good while cut it in péeces of the bignes of Ducks egges and so mould euerie peece as a mancheat make them after the fashion of an inckhorn broad aboue and narrow beneath then set them in the Ouen and let them bake thrée quarters of an houre then take two dishes of butter and clarifie it vpon a soft fire then draw it out of the Ouen and scrape the bottom of them faire and cleane and cut them ouerthwart in foure péeces and put them in a faire charger and put your clarified butter vpon them and haue sinamom and ginger readie by you and suger beaten verie small and mingle altogether and euer as you set your péeces together cast some of your suger sinamom ginger vpon them when you haue set them all vp lay them in a faire platter put a litle butter vpō them cast a litle-suger on them so serue them To make a vaunt TAke marie of béefe as much as you can hold in both your hands cut it as big as great dice then take dates and cut them as bigge as small dice then take fortie prunes and cut the fruites from the stones then take halfe a handfull of small raisons wash them cleane and pricke them and put your marie in a faire platter and your Dates Prunes and smal raisons then take twentie yolks of Egges and put in your stuffe before rehearsed then take a quarterne of Suger or more and beat it small and put in your marrow then take two spoonefulles of Sinamon and a spoonefull of Ginger and put them to your stuffe mingle them altogither then take eight yolkes of egges and foure spoonefuls of Rosewater straine them and put a little suger in it then take a faire frying panne and put in a litle peece of butter in it as much as a walnut set it vpon a good fire and when it looketh almost blacke put it out of your panne and as fast as you can put halfe of your egges in the middest of your panne and frie it yellowe and when it is fried put it into a faire dish and put your stuffe therein and spred it all the bottome of your dish and then make another vaunt euen as ye made the other and set it vpon a faire boord cut it in pretie péeces of the length of your litle finger as long as your vaunt is and lay it vpon your stuffe after the fashion of a litle windowe and then cutte off the endes of them as much as liefh without the inward compasse of the dish then set the dish within the Ouen or in a baking panne and let it bake with leasure and when it is baked enough the marrowe will come faire out of the vaunt to the brimme of the dish then drawe it out and caste a little Suger on it and so serue it in To preserue Quinces whole TAke a pottle of faire water and put it into a cleane panne and beate iij. pound of fine suger and put into it then set it on the fire and when you haue skimmed it put in twelue spoonefuls of rosewater then take x. faire Quinces and pare them and core them cleane then put them into your syrrup aud so couer them verie close for the space of two houres with a faire platter and let them boyle a good pace at the two houres and vncouer them and looke whether you finde them tender and that they haue a faire crimson colour then take them vp and lay them vpon a faire platter couering your syrruppe againe And let it séeth while it be somewhat thicke then put your Quinces into your syrrup againe and so haue a faire gallie pot and put in both your syrrup and quinces as fast as you can and couer your potte close that the heate goe not foorth you must not put them in a glasse for it will breake To preserue Peare Plummes FIrst take two pound and a halfe of fine Suger and beate it small and put it into a pretie brasse potte with xx spoonefulles of rosewater and when it boyleth skimme it cleane then take it of the fire and let it stand while it be almost colde then take two pound of peare plummes and wipe them vpon a faire cloth and put them into your syrruppe when it is almost colde and so set them vpon the fire againe and let them boyle as softely as you can when they are boyled enough the kernelles wilbe yellow then take them vp but let your syrrup boile till it be thicke then put your plummes vppon the fire againe and let them boyle a walme or two so take them from the fire and let them stande in the vessell all night and in the morning put them into your pot or glasse and couer them close To preserue Orenges CHuse out the fairest and the heauiest that is ful of liquor cut them full of litle specks then make a litle round hole in the stalke of the Orenge and breake the stringes of the meate of the Oringes close the meat to the sides of your Oringes with your finger then will part of the iuice and kirnels come out and laie them in water thrée daies and thrée nights then take them out and set a pan with water ouer the fire and when it séeths put in your Orenges let them not seeth too
fast then you must haue another panne with water ready seething to shift your orenges out of the other water whē they haue sodden a prety while and so haue one panne after another to shift them still vpon the fire x. or xij times to take away the bitternesse of the Orenges and you must kéepe them as whole as you can in the boyling and then take them vp one by one lay them vpō a platter the hole downeward that the water may runne the clearer out of them then let them stand so vntill you haue boyled your syrrup ready for them Nowe to make your syrrup take to euerie two Orenges a pint of water a pound of suger let your suger be finely beaten before you put it into your licor looke that the kettell you boyle them in be swéet brasse then take x. whites of egges and put them into your kettle with your licor and suger and beate your whites of egges and the liquor together a good quarter of an houre then set your liquor vpon a soft fire of coales and let it séeth so soone as you can hauing a faire skymmer and a Coliander ready and set your Coliander in a faire bason and as your whites of egges riseth in skumme take them vp with your skimmer and put them in your Colliander and you shall haue a great quantitie of syrrup come from your skumme through your Coliander into your Bason that you must saue and put it into your kettle again and when your great skumme is off there will arise still some skumme which you must take off with a skymmer as cleane as you can when your syrrups hath sodden a prety while then put in your Orenges and let them boyle softly till you thinke they be enough the sirrup must be somwhat thick then let your Orenges stand all night vpon the fire but there must be nothing but imbers And in the morning take them vp and put them in Glasses or Gallie pottes To preserue Cheries TO euery pound of Cheries take a pound of suger that done take a fewe Cheries and distreine them to make your syruppe and to euerie pound a pound of Suger and Cheries take a quarter of a poūd of syrrup and this done take your syrrup and Suger and set it on the fire then put your Cheries into your sirrup and let them boyle fiue seueral times and after euerie boiling skum them with the backeside of a spoone To preserue Gooseberies TAke to euerie pound of Gooseberies one pound of Suger then take some of the Gooseberies and distraine them then take the syrrup and to euerie pound of Gooseberies take halfe a pound of sirrup then set the suger and the sirrup ouer the fire and put in the gooseberies and boyle them foure seuerall times and skumme them cleane To make Apple moyse ROste your apples and when they bee rosted pill them and streine them into a dish and pare a dozen of Apples and cut them into a chafer and put in a litle white wine and a litle Butter and let them boyle till they be as soft as Pap and stirre them a litle and streine them to some Wardens rosted and pilled and put in Suger Sinamom and Ginger and make Diamonds of Paste and lay them in the Sauce then scrape a little Suger vppon them in the dish A pouder peerelesse for woundes TAke Orpiment and Uerdigréece of ech an ounce of Uitrial burned till it be red two ounces bray each of them by it self in a Brasen morter as small as flower then mingle them altogether that they appeare all as one and kéepe it in Bagges of Leather well bound for it will last seuen yeare with one vertue is called Pouder péereles it hath no péere for working in Chirurgerie for put this pouder in a wounde whereas is dead flesh and lay scrapt Linte about it and a Plaister of Duiflosius next vnderneath written and it c. The rest wanteth A medicine for the Megrime Impostume of the Rewme or other diseases in the head TAke Pellitorie of Spaine the weight of a groate halfe so much Spegall beate these in pouder take the tops of Isope of Rosemarie with the flowers thrée or foure leaues of Sage in the hole of these hearbes one small handfull boyle all these hearbes with the Spices in halfe a pint of White wine and halfe a pinte of Uineger of Roses vntill one halfe of the liquour be consumed then streyne forth the hearbes and set the liquor to coole and being colde put thereunto thrée spoonefull of good Mustarde and so much honey as will take away the tartnes of the medicine and when the patient feeleth any paine in his head take a spoonefull thereof and put it into his mouth and holde it a pretie while gargasing and then spit it forth into a vessell and so vse to take ten spoonefulles at one time in y e morning fasting vsing this three daies together when they feele themselues troubled with the Rewme at the fall and spring of the leafe is best taking therof and by the grace of God they shall finde ease You must keepe this same medicine verie close in a glasse whose goodnesse will last ten dayes when you take it warme it as Milke from the Cowe A Copie of Doctor Stephans water TAke a gallon of Gascoigne wine then take Ginger Galingale Camamill Sinamome Graines Cloues Mace and seedes Fennell seedes Carraway seedes of euerie of them one dramme that is two pence halfe peny weight then take Suger minced red Roses Time Pellitorie of the wall wilde Margerum Peniriall Penymountain wild Time Lauender Auens of euerie of them one handfull then beate the spice small and bruse the hearbes and put all to the wine and let it stand twelue houres stirring of it diuers times then still it in a Limbecke and keepe the first pint of water by it selfe so is it best then will come a second water which is not so good as the first the vertue of this water is this It comforteth the spirites and preserueth greatly the youth of man and helpeth inwarde diseases comming of colde against the shaking of the Palsey it cureth the contraction of sinewes and helpeth the vnception of women it killeth the wormes in the bellie it helpeth the toothache it helpeth the cold Gowte it comforteth the stomack it cureth the colde Dropsie it helpeth the Stone in the Bladder and the Reines of the backe it cureth the Canker it helpeth shortly a stinking breath And who so vseth this water now and then and not too often it preserueth him a good liking and shall make him seeme young very long A medicicine for all manner of Sores TAke vnwrought Waxe Turpentine oyle Olife sheepes fallowe or Déeres Sewet a quantitie of euerie of them and then take a quantitie of the iuyce of Bugel the iuyce of Smallage a quantitie of Rossen and boyle them all together ouer a soft fire stirring them alwayes till they be
well mingled and that the greenes of the ioyce be come and then straine it through a faire cloth into a cleane vessell and this shall heale wounde or sore whatsoeuer it bee Another for all sores TAke a quarter of a pound of Pitch as much of Waxe as much of Rossen as much of capons grease or other soft grease and put them in a panne and seeth them al together till they bee melted and then straine them through a faire cloath and make a plaister to lay to the place greeued To defend Humors TAke beanes the rinde or the vpper skin being pulled of bruse them and mingle them with the white of an Eg and make it sticke to the Temples it keepeth backe humors flowing to the eyes To make Rosemarie water TAke the Rosemarie and the flowers in the middest of May before sunne arise and strippe the leaues and the flowers from the stalke take foure or fiue Alicompane rootes and a handfull or two of Sage then beat the Rosemarie the Sage and rootes together till they be verie small and take thrée ounces of cloues iij. ounces of Mace iij. ounces of Quibles halfe a pound of Annisseedes and beat these spices euerie one by it selfe Then take all the Hearbes and the Spices and put therein foure or fiue gallons of good white wine then put in all these Hearbes and Spices and Wine into an earthen pot and put the same Pot in the ground the space of sixeteene dayes then take it vp and still in a Still with a verie soft fire To make Bisket bread FIrst take halfe a Pecke of fine white flower also eight newe laid Egges the Whites and Yolkes beaten together then put the said Egges into the Flower then take eight Graines of fine Muske and stampe it in a Morter then put halfe a pint of good Damaskewater or else Rosewater into the Muske and mingle it together and put it into wine or Muscaden but Muscaden is better and put it into the flowre also one ounce of good Annisseedes cleane picked put therein and so to worke them altogether into a Paste as yee doe bread and then make your biskettes into what fashion you thinke best and then put them into an Ouen and bake them harde if you will kéepe them long or else but indifferent if you will haue it candite take rose water and Suger and boyle them together till they be thicke and so slices of bread then set hot in the Ouen vntill the same be candit Certaine approued points of Husbandrie very necessarie for all Husbandmen to knowe First of Oxen. TOkens whereby an Oxe is knowen to be good and towarde for the worke are these ready and quicke at the voyce hee moueth quickly he is short and large great eares the Hornes liuely and of meane bignesse and blacke the head short the breast large a great panche the tayle long touching the ground with a tuffe at the ende the haire curled the backe straight the raines large the leg strong sinowes the houffe short and large the best colour is blacke and red and next vnto that the bay and the pyed the white is the worst the greye and the fallowe or yellowe is of lesse valure The charge of one that kéepeth them is chiefly to vse them gently to serue them with meate and good litter to rubbe or kembe them at night to strike them ouer in the morning washing sometimes their Tailes with warme water also to keepe their stable cleane and that the poultrie or Hogges come not in for the feathers may kill the Oxen and the dung of sick Pogges breedeth the Murren Item hee must knowe discreetely when oxen haue laboured enough and when but litle and according to that they are to bee fedde Item that he worke them not in a time too cold or to wet Item that hee suffer them not to drinke presently after a great labour and that he tie them not vp foorth with vntill they be a little refreshed abroade The Oxe desireth cleare or running water like as the Horse desireth the puddle or troubled water Item that at their comming home hee alwayes ouerlooke them whether there be any Thornes in their féete or if the Yoke haue galled them In Fraunce they gelde all their Bulcalues about the age of two yeares that at the fall of the leafe The day when they are to be cut they must not drinke and must eate but little They suddenly clippe the sinnowes of the stones with a paire of tongues and so cut out the stones in such sort as they leaue behind the end that is tied vnto the sinnowes for so the Calfe or Bullocke shall not bléed ouermuch nor shall léese all his virilitie and courage At the age of ten moneths the Bullocke changeth his foreteeth and at sixe moneths after they scale the next teeth and at the ende of thrée yeares he chaungeth all his teeth Note when an Oxe is at best his téeth are equall white and long and when he is old the teeth be vnequall and blacke If an Oxe haue the laske which often times is with bloud and maketh him very weake they kéepe him from drinke foure or fiue dayes they giue him Walnuttes and harde Chéese tempered in thicke wine and for the vttermoste remedie they let him bléed in the middes of the forehead To make him loose bellied they giue him two ounces of aloes made in pouder with warme water An Oxe pisseth bloud of beeing too much chafed or of eating il hearbes or flowers they kéepe him from drinke and drench him with Treacle in two pintes of Wine or Ale putting thereto Saffron For the Cough they séeth I sope in his drinke For the biting of an Adder or venimous dogge they noint the place with oyle of Scorpion If hee bee lame of colde in his féete they wash him with olde vrine warmed If he be lame of the aboundance of blood fallen downe into the pastornes and hoofe they dissolue it by rubbing and launcing Item the better to keepe their Oxen in health whether they be to be laboured or to be fatted they wash his mouth eight dayes with vrine and there is taken away much fleame which taketh from an Oxe his tasie and stomacke If the fleame haue made him haue the murre which is knowne by the watering of the eye they wash his mouth with time and white Wine or rubbe it with water and salte Of Horses TOkens of a good Colte the head little and leane the eare straight the eyes great the nostrelles wide the necke little towardes the head the backe short large close bellied the cullions or stones equall and small the tayle long tuffed with haire thicke and curled the legges equall high and straight the houffe blacke harde and hye he should be quicke and pleasant The age of Horses is knowen partly by the hooffe principally by the teeth When the Horse is two yeres and a halfe the middle téeth aboue and beneath doe fall When he