all this is cold put it in your sheet of paste and bake it after it is baked sugar it well and if you will put muske to it and serve 29. Tourte of apples It is made the same way as that of peare 30. Tourte of franchipanne Take the fairest flowre you can get and allay it with whites of eggs presently take the twelfth part of your paste and spread it untill you may see through it butter your plate or tourte panne spread this first sheet dresse it up butter it at the top and doe the same to the number of six then put what creame you will and make the top as the bottome to the number of six sheets bake your tourte leasurely after it is baked besprinkle it with water of flowers sugar it well and serve You must have a care to worke up your paste as soone as it is made because it drieth up sooner then you are aware and when it is dry it is unusefull because your sheets must be as thinne as cobwebs therefore you must choose a moist place 31. Tourte of whites of eggs After they are well beaten season them with a little salt and sugar melt some fresh butter with milke mixe all together then put all into your sheet of fine paste bake it when it is baked serve it warme and sugred 32. Tourte of yolks of eggs Allay together some butter five yolks of eggs some sugar two macarons a little salt and milk make up your tourte with them and bake it when it is baked serve it sugred with lemon peele very thinne over it 33. Tourte of Massepin For to make it full glased and broad as a plate take halfe a pound of almonds and a quarteron of sugar beat your almonds and put some sugar in spread your paste worke it low enough and bake it on a hollow plate upon a small fire make a creame with milke whereof you will finde the making hereafter fill up this paste with it about the thickness of half an inche bake it and passe the fire-shovell over it put over it either cherries or strawberries or rasberies or gooseberries or verjuice or preserved apricoks a little more then half after it is filled put it in the oven againe and make a glasing with the half of the white of an egge and six times as much sugar well beaten together when you are ready to serve powre it over your tourte and give is a quick fire and little then serve upon a plate For to make the creame of which mention is made above allay a very little flowre with a quart of milk seeth it well and let it be very thinne then put a little butter in it four yolks of eggs and two whites well beaten stirre well all over the fire and mixe with it a very little salt and sugar about half the quantity of your cream For to make it green put in it some beaten pistaches or some of the grating of lemon peele preserved You may serve your tourte glased without consits and at the fruit as well as at the intercourse A Table of several sorts of roots herbs and other things to bee preserved or pickled for to keep in a houshold or ordinary MElted butter 1 Artichocks 2 Cowcombers 3 Purslane 4 Lettice 5 Trouffles 6 Red beets 7 Sparagus 8 Green pease 9 Succorie 10 Mushrums 11 Coleworts or cabidge 12 Soales 13 Oysters 14 Combes salted 15 14. A Method how to pickle all them for keeping 1. Butter melted WHen it is cheap you may buy a quantity and melt it for to use it upon occasion which for to doe put it into a pan let it melt leasurely until the cream go to the bottom and that it becomes clear at the top put it into a pot and when it is cold keep it for your use 2. Artichocks Cut off the choak and what is too hard about them that is called artichocks in bottoms steep them in fresh water for to whiten them drain and dry them after this put them into a pot with salt peper vinegar melted butter clove and some bay leaf cover them well and keep them untill you have use for them and then unsalt them in luke-warm water after they are unsalted seeth them with butter or some peece of lard or some fat after they are sod serve them with a white sauce or garnished 3. Cowcombers Take them very small whiten them in fresh water and stick them with cloves then put them in a pot with salt peper vinegar and bay leafe cover them so close that no aire may get in and serve them in salat 4. Purslaine It is pickled as the cowcomber and you may serve them together 5. Lettice Choose the hardest and take off the great leaves whiten them in fresh water and drain them when they are drained stick them with cloaves and season them with salt peper vinegar and bay leaf cover them wel and when you will serve them unsalt them then seeth them and use them for garnish or for salat 6. Troufles Boyl them with the best strong wine you can get salt peper and clove then take them out and put them in a pot with salt peper vinegar cloves and some bay leaves cover them well when you will use them unsalt them and seeth them with wine and serve them in a plated napkin 7. Red beets or red parsnips Wash them very clean and seeth them when they are sod peel them and put them in a pot with salt peper and vinegar for to use them when you will 8. Sparagus Put them in a pot with melted butter vinegar salt peper and cloves cover them well and for to use them unsalt them when they are unsalted seeth them in hot water when they are sod serve them with a white sauce either for to garnish potages or for salat or for pastry work 9. Green pease Take them as they come out of the cod fry them with butter and season them well as if you would eat them then but do not fry them so much then put them into an earthen pot season them again and cover them well put them in a cool place and when you will use them unsalt them and pass them in the panne as before 10. Succery Tie it and whiten it in sand when you think that it may be kept cleanse it well and put it in a pot with salt peper a little vinegar and rosemarie when you will use it unsalt it to serve it for salat or for to seeth it for to garnish or for to farce 11. Mushrums Take the hardest and the reddest you can get fry them whole with butter as for to eat presently after they are fryed and well seasoned put them in a pot with more seasoning of butter and a drop of vinegar untill they steep cover them so that no air may get in for to use them steep them in severall waters lukewarm then fry them as if they were but newly gathered Another way Take the biggest
paste Potage of milk Brown potage of onion Potage of pease broth garnished with lettice and broken sparagus Potage of fideles or tailladins garnished with fried paste Potage of Coliflowers Potage of Rice garnished with a loaf dried Potage of green pease For to serve it seeth them a very little then stamp them in a mortar and fry and season them as the other then serve Entree or first course for the Good-Friday REd beets or red parsnips cut like dice with brown butter and salt Red beets with white butter Red beets fryed Red carrots fryed with a brown sauce at the top Red carrots stamped and passed in the pan with onion crums of bread almonds mushrums and fresh butter all well allayed and seasoned Red carrots fryed with brown butter and onion Red carrots cut into round slices with a white sauce with butter salt nutmeg chibols and a little vinegar White carrots fryed Carrots in fryed paste Carrots minced into ragousts with mushrums Tourte of pistaches Tourt of herbs Tourte of buttet Tourte of almonds Parsnips with a white sauce with butter Parsnips fried Serfifis with a white sauce with butter Serfifis fried in paste Spinage Apples with butter Apples fryed Pappe of flowre Pappe of Rice and Almonds passed Prunes Broken Sparagus fryed Riffoles of hash of Mushrums carrots and pistaches well fed with butter served warm sugred and with orange flowers Skirrets fried in paste Skirrets with white sauce with butter Cardes of beets Cardons Pumpkins fryed Jerusalem Artichocks Artichocks whole Fideles Rice with milk well sugred Many do cause it to burst in water when it is very clean and then put the milk in it Others doe seeth it in a double pot The most expedient is that when it is well washed and very clean you dry it before the fire when it is very dry stove it with very new milk and take heed you do not drown it seeth it on a small fire and stir it often lest it burn to and put in some milk by degrees Mushrums with ragoust Mushrums with cream Mousserons with ragoust garnished with pistaches Troufles cut with ragoust and garnished with pomegranat Sparagus with a white sauce Troufles with short broth Salat of lemon Salat sod either of succory or of lettice Morilles with ragoust Morilles farced Morilles with cream Creame of pistaches Tourte of creame of Almonds Cakes of Almonds Cakes of puft paste Artichocks fried A Method how to make several sorts of Preserves both dry and liquid with some other small curiosities and dainties for the mouth Apricots liquid BOyl some water and mixe with it some old lees of wine proportionably a handfull or thereabouts for one hundred of Apricots which you must put into this boyling water stir them with a spoon until you perceive that they peel on the thumb after that take them out put them into fresh water and peel them very clean boyl again some water put your Apricots into it and let them boil in it four or five boylings then steep them in water and prick them on the stalk take sugar proportionably dip your Apricots in it and seeth them as it is fitting Another way of liquid Apricots Take such a quantity of Apricots as you will peel them as well and as neatly as you can boyl some water put your Apricots in it and let them boil a little take them out forthwith and put them into fresh water seeth your sugar into a preserve pass your Apricots into it and boyl them a very little while stew them and let them lie there untill the next day morning keeping alwaies a small fire under Dry Apricots Drain them and turn them into ears or in round then bestrew them with sugar in powder and dry them in a stove Another way of dryed Apricots Take the hardest and drain them then seeth some sugar as for to preserve with it put your Apricots in it yet something stronger boyl them over the fire and take them out after that you shall glase them and put them upon straw if they are not dry enough bestrew them with sugar in powder and dry them before the fire Conserve of Roses Take Roses of Provins the reddest you can get dry them as much as you can in a silver plate over a small fire and stirre them often with your hand after they are very dry stamp them in a mortar and then pass them through a very fine sive then allay them with the juice of lemon over which you shall put half an ounce of Roses beaten into powder and for want of juice of lemon take verjuice Take some sugar and seeth it to the first plume that is till the first skin or trust is seene on the sugar when it is boiled enough after it is sod take it off from the fire and whiten it with the wooden slice then put in your roses untill your conserve hath taken a colour If by chance your sugar was too much sod mixe with it the juice or halfe the juice of a lemon proportionably to what you thinke fitting then let your conserve coole a while and take it out Conserve of lemon Take a lemon and grate it put the grating of it in water and after a while take it out and drye it moderately before the fire Take some sugar and seeth it the first plume or skinne as it shall make take it off of the fire and put the grating of your lemon in it and whiten it with the wooden slice and put in a little of juice of lemon which is necessary for it then make up your conserve Conserve of pomegranate Take a pomegranate and presse it for to take out the juice then put in on a silver plate and drie it on a small fire or on some warme cinders seeth your sugar untill the plume or skinne appeare and more then others after it is well sod take it off of the fire and whiten it then put your juice in it and take out your conserve Conserve of pistaches Take pistaches and stamp them seeth the sugar till the plume or skinne appeare and then whiten it afterwards put in your pistaches and stirre them in it then take up your conserve upon paper Conserve of fruits Take lemon peele pistaches apricots and cherries cut them into small peeces bestrew them with powder sugar and drie them neere a small fire take some sugar seeth it till the plume or skin appeare somewhat strong then without taking it off of the fire put your fruits in and when you perceive the same plume or skinne take it out and whiten it and when you see the small glasse or ice on it take out your conserve with a spoone Slices of gammon Take some pistaches stamped by themselves some powder of rose of Provins by themselves allayed with the juice of lemon and some almonds stamped also by themselves and thus each by it selfe seeth about one pound and a half of sugar as for conserve after it is sod sever it into
three parts whereof you shall put and preserve the two upon warme cinders and into the other your shall powre your roses and after you have allayed them well in this sugar powre all together into a sheet of double paper which you shall fold up two inches high on the foure sides and tie it with pines on the foure corners after this when this first sugar thus powred shall be halfe cold and thus coloured take of your almonds mixe them into one of the parts of sugar left on the warme cinders and powre them over this implement and do the like also of the pistaches Then when all is ready to be cut with the knife beat down the sides of the sheet of paper and cut this sugar into slices of the thicknesse of halfe a crown White fennell Take fennell in branches and cleanse it well drie it and when it is drie take the white of an egge and flower of orenge water beat all together and dippe the fennell into it then put some powder sugar over it and drie it neere the fire upon some sheets of paper For to make red fennell Take the juice of pomgranat with the white of an egge beat all together and dippe your fennell in it put powder sugar to it as to the other and drie it at the Sun For to make blew fennell Take some tourne sol and grate it in water put in a little powder of Iris and some white of eggs beat all together and dippe your fennell into this water and then put in some powder sugar and drie it as the other For to whiten geliflowers roses and violets Take the white of an egge with a small drop of flower of orenge water beat them together and steep your flowers in it then take then out and as you take them out shake them put powder sugar over them and dry them neere the fire You may use the same way for to whiten red corants cherries respasses and strawberries Cherries liquid Take the fairest you can and take out the stones some sugar proportionably to your cheries and boile them together untill the sirrup be well formed and sod as much as you shall thinke fitting If you will at the same time take out some drie draine up a portion of the same cherries and take some sugar which you shall seeth into a conserve put in your cherries boile them and take them out Plummes of all sorts liquid Take plummes and prick them then throw them into a bason of boiling water and boile them softly a little while let them steep in fresh water drain them then seeth your sugar a very little powre your plums into it and boile them in it a while then set them in the stove if you will or else if you finde them not enough boile againe your sirrup a while put in your plummes againe and boile them yet a little Green Almonds They are made ready as the apricots Verjuice liquid Take the fairest you can get and take out all the seeds boile some water and let your verjuice steep a little in it then put it into some sugar a little sod and boile it seaven or eight high boilings and take it out Dry verjuice Draine it well seeth some sugar into a conserve and put your verjuice in set it on the fire and cause it to take the same seething as it had when you have mixed it so that the plume or skinne or crust of it be very strong Bottoms of hartichocks Take of bottoms of hartichocks what quantity you will pare them altogether and take out the choake carefully then boile some water put your hartichoaks in and let them ly therein untill they be very well sod then put them into sugar and boile them therein foure or five boilings and let them rest in it then draine them and take them out Buttons of roses dry Take the buttons of roses give them five or six pricks with a knife and boile them tenne or twelve boilings in water then take some sugar melt it put your rose buttons in and let them yet boile eight or ten boilings For to make them drie use them as you doe the orenges whereof the making is set down a little below Ponsif Take good ponsif cut it into slices and put it into fresh water with one handfull of white salt let them steep five or six houres and then boile them in water untill they be sod take them out and draine them then take some sugar and boile it and put into it your slices of ponsif seeth them againe in the sugar proportionably and take them out Lemons whole Peele them to the white and cut them at the sharp end boile some water and put them in until they be half sod Take them out put out the water and put them in againe in other water boiling very high and make an end of seething them in it Take them out and put them in fresh water then melt some sugar and put your lemons in it Orenges Take the reddest and the smoothest or the most yellow Pare them and slit them at the end and let them steep two whole dayes in fresh water which you shall change twice a day boile some water in a bason put your orenges in it and seeth them half take them out and make an end of seething them in other boiling water then set them a draining and take some sugar proportionably to your orenges with as much water boile all with your orenges with high boiling then take them out and draine them How to make white walnuts Take walnuts pare them to the white and steep them in water six whole dayes and doe not faile to change the water twice each day then seeth them in water and when they are sod stick them with a clove with cinnamon and with a slit of preserved lemon then take some sugar and seeth it put your walnuts in and let them boile in it ten or twelve boilings then take them out draine them and dry them Paste of Apricots Take them very ripe and pare them then put them in a pan without water and stirre them often with a scimmer untill they be very dry take them off of the fire and mixe them with as much sugar sod into a Conserve as you have of paste Paste of Cherries Take some Cherries boyl them in water pass them through a sive on a good quart of pap of Cherries put four ounces of pap of Apples which you shall seeth and strain also mix all together dry it make it ready as abovesaid Paste of gooseberries and of verjuice They are made the same way as that of Cherries Paste of Quinces Take Quinces seeth them whole in water and pass them through a course sive then dry them in a pan over the fire as the aforesaid paste mixe them with sugar and give them five or six turns over the fire without boyling make them ready half cold and so of the rest How to make some
make your paste which you shall cut upon the paper after the form of Maccaron bake it but take heed you give it not the fire too hot after it is baked take it out of the oven and set it up in a place warm and dry How to make the Marmalat of Quinces of Orleans Take fifteen pounds of Quinces three pounds of sugar and two quarts of water boil all together after it is well sod pass it by little and little through a napkin and take out of it what you can then put your decoction in a bason with four pounds of sugar seeth it for to know when it is enough trie it on a plate and if it doth come off take it quickly from off the fire and set it up in boxes or somewhere else How to make Strawberries Take the paste of Massepain rowl it in your hands into the shape of Strawberries then dip them in the juice of Barbaries or of red Corants and stir them well after this put them in a dish and dry them before the fire and when they are dry dip them againe three or four times in the same juice How to make the Caramel Melt some sugar with a little water and let it seeth more than for a conserve put into it some sirrup of Capilaire and powre all into fresh water How to make the Muscadin Take the powder of sugar a little of gum Adragan which you shall steep in water of orange flowers stamp all together make it into Muscadin and dry it afar off before the fire or at the sun How to make Snow paste Take powder of sugar and gumme Adragan proportionably stamp all together and put in some good water then make up your sheet of paste How make a cake of Pistaches Take half a pound of powder of sugar a quartern of Pistaches for one penny of gum Adragan and one drop of sweet water stamp all together and when the paste is made make your cakes of the thickness of a half crown and bake them in the oven Rasberries preserved Make your sirrup with the decoction of Apples when it is well sod put your Rasberries in give them only one boyling take them out and put them where you will for to keep them Quinces liquid Take them very yellow and without spots cut them into quarters and seeth them in water untill they be well sod and very soft then drain them put your sugar in the same water which you shall seeth a little more than sirrup put your Quinces in again and put in their seeds taken out first and wrapped into a linnen cloath for to give them a colour and when they are enough take them out For to make a composte of Apples Take some Pippins and pare them very smooth and without spots if they are big cut them into four quarters if they are small cut them into halfes and take out the seeds and all other superfluities as you pare them throw them in water and after they are all in put the water and apples in a panne with some sugar to the proportion of a quartern and a half to eight great apples and a little cinamon instead of which in winter when the apples have less juice you may put one glass of white wine boyl all until the apples be soft under your fingers then take them out peece by peece and press them between two spoones and set them on a plate then straine your sirrup through a napkin folded in two after it is strained put it in the pan againe for to make a gelee of it which you shall know to be sod if you take some with a small spoone and that the drops doe fall like small peeces of ice then take it off from the fire and when it is halfe cold put it over your apples that are set on the plate Compost of apples John It is made the same way but that the skin must not be taken off How to make the marmalat of apples Take ten or twelve apples pare them and cut them as you pare them as farre as the coâ—â—e and put them into cleere water then take the apples and the water wherein they doe steepe with half a pound of sugar or lesse if you will powre them into a panne seeth them as they seeth crush them least they should burne and when there is almost no more water passe all through a sive Take what you have passed and put it in the same pan againe with the grating of halfe a lemon or orenge before steeped above a quarter of an houre into some warme water and strained through a linnen cloth for to know and take out the bitternesse of it as they seeth stirre alwayes least your marmalat do burne you may know that it is sod when it is as into a gelee and sheweth lesse moistnesse and when it is as it ought to be take it off of the fire and spread it with a knife the thickness of two half crowns How to make the compost of peares Take what peares you will so that they be good pare them and take out the seeds the hardnesse which is at the head of the peare and the other superfluities as of the apples If they are big cut them into halfes or quarters if they are small into three parts then put them in a panne with water sugar and some cinnamon when they are half sod powre into them a glasse of strong red wine and keep them alwayes covered close because it causeth them to become red give them as much seething or thereabouts as you would give to the sirrup of other preserves Another way Bake some apples in warme cinders when they are baked pare them cut them into halfes or quarters according to their higness and take out the inside make a sirrup with sugar and the juice of a lemon or the water of orenge flowers powre your peares into this sirrup and give them one boiling then put them on a plate How to make marons after the Limosine Seeth some marons after the ordinary way when they are sod peele them and in peeling them flat them a little between your hands set them on a plate and take some water sugar and the juice of lemon or of water of orenge flowers make a sirrup with it when it is made powre it boiling upon your marons and serve them hot or cold Another way If you will whiten them take the white of an egge and some water of orenge flowers beat them together dippe your marons into it and put them in a dish with some powder of sugar Rowle them untill they be covered with it then drye them neere the fire How to make the compost of lemon Make a gelee of apples and seeth it after it is sod take a big lemon pare it very thick and neere the juice cut it in two and in length and divide these two parts into many slices take out the seedes and throw these slices into your gelee give it yet ten
some minced capers broken sparagus the juice of mushrums or trouffles and season all well serve neatly with a sauce well thickned with what thickning you will and a garnishing of leaves and flowers and above all let your Abbatis be very white 24. Larks with ragoust After they are well pulled draw them flat them flowre and passe them in the pan with butter or lard then stove them with good broth a bundle of herbs and a few minced capers all well seasoned after they are enough and the sauce well thickned with what thickning you will serve with pistaches or pomgranate and slices of lemon 25. Gelee For to make Gelee take a Cock take off the skinne take also a legge or knuckle of Veale and the four feet break and whiten them then put them into a new earthen pan and seeth them for the space of three houres and a half and when all is almost sod put in it some white wine very clear when you have put it in strain your meat through a napkin take your broth and put it in a pan or pipkin on the fire when it is ready to boyl put in it five quarterns of sugar and when it boyles powre into it the juice of six lemons and the whites of a douzen of very new layd eggs after all hath boyled put it into a very clear strainer and mixe in it what colour you will musk it and serve 26. Gelee of Harts horn Take Harts horn rasped for to make three dishes of Gelee you must take two pounds of Harts horn seeth it with white wine two houres so that after it is boyled there may remain to make up your three dishes with strain it well through a napkin and then put it in a panne with one pound of sugar and the juice of six lemons when it is ready to boyle put in it the whites of a douzen of new layd eggs and as soon as you have put them in powre all into the strainer and set it up in a coole place serve it natural and garnish it with pomegranates and lemon slices 27. Green Gelee Take your ordinary Gelee as it is above described and take some green colour which you shall mixe with your Gelee then serve 28. Red Gelee As your Gelee comes out of the strainer steep it with very red Beets well sod and rasped strain all together through a linnen cloth and set it a cooling then serve and garnish with other colour In the like manner you may make Gelee yellow violet and blew 29. White meat Take the thickest of your Gelee make it lukewarm with Almonds well stamped strain them together through a napkin and mixe a drop of milk with it if it is not white enough after it is cold serve and garnish with other colour 30. Sallat of Lemon Take Lemons what quantity you will peele them and cut them into very thinne slices put them with sugar orange and pomegranat flowers then serve neatly 31. Achis of Partridges After your Partridges are rosted take up the brawn mince it very small allay it with good broth and season it then stove it with a chibol and when you will serve adde to it the yolk of an egge and the juice of a lemon and garnish it with what you will as Pistaches Pomegranate and Lemon sliced then serve 32. Rissoles fryed Take the brawn of Partridges or of other meat mince it very small and season it well then make your sheet of paste very thinne and dresse up your Rissoles with it which you shall fry with fresh seam or melted lard 33. Rissoles puffed They are made the same way but that the meat of them must be a little fatter after they are well seasoned fry them neatly and serve You may also make Rissoles in the same manner with any other kind of meat serve them with sugar and sweet waters on them 34. Fritters of Marrow Before the specifying the severall kinds of Fritters it is fitting first to give here a generall modell of them Take some Cheese stamp it well in a mortar or in a dish and if it is very hard put a little milk with it then some flowre and egs proportionably season all with salt and pass it with fresh seame or refined butter for the lean dayes serve with abundance of sugar and a little orange flower water or rosewater on it If you will make Fritters of Marrow of Beef take the biggest peeces of Marrow you have after they are steeped cut them into slices fit them in your paste fry them and serve in the like manner Apple Fritters are done the same way 35. Fritters of Artichocks Take the bottoms of Artichocks and seeth them half and after you have taken out the choke cut them into slices make a preparation with flowre and eggs some salt and a little milk then put your Artichocks in it and when your fresh seame is hot put them into it one slice after another fry them wel and serve 36. Pets de putain Make your Fritters paste stronger than ordinary by the augmentation of flowre and egs then draw them very small or slender and when they are fryed serve them warm with sugar and sweet water 37. Paste spunne Take Cheese and bray it well take also as much flowre and a few eggs all seasoned seeth it in a Pipkin as pappe well sod that is to say something firm and pass or strain it through a passing or straining pan upon some fat paper after it is sod spinne or draw the paste in what sort you will then fry it and serve it pyramid-wise with sugar and sweet waters 38. Lemon paste It is made the same way but that you mix Lemon with it you must serve it as abovesaid well garnisht with flowers The Almond paste and the paste of Pistaches are made the same way 39. Ramequin of kidney Take out the Kidney of a Loyn of Veale rosted mince it with parsley or garlick and the yolk of an egge then spread your implements well seasoned upon bread which you shall tost in the pan or on the gridiron and shall serve all dry you may put sugar on it if you will You may make tosts of Kidney of Veal almost the same way but that you must put to it neither parsley nor onion but the Kidney being well seasoned you spread it on your tostes which you shall also cause to take a colour in the panne before the fire and when you serve you may sugar them and even mixe some sugar in the implements if you will 40. Ramequin of flesh Take what meat you will mince it very small and after it is minced allay it with an egge and season it as it ought rost them in the panne and serve with the juice of a Lemon 41. Ramequin of Cheese Take some Cheese melt it with some butter on onion whole or stamped salt and peper in abundance spread all upon bread pass the fire shovell over it red hot and serve it warme 42. Ramequin of
good for to be salted after you have taken them out of the shell take the gravell out of them and put them into a dish with their water and fry them with fresh butter onion parsley well minced capers and a few chipings of bread when they are enough serve 20. Oisters in fritters Take them very new and whiten them drain and dry them well make a paste with verjuice or milk wherewith you shall allay your flowre seasoned with salt with one egge or more proportionably put your oysters into these implements and take some refined butter heat it well and put your oysters therein one after another after they are fryed drain them and strew on them a little small salt and fryed parsley then serve 21. Oysters rosted Open them choose the best and let them lye in their shell for to eat them new to them which are something altered put a very little fresh butter with a little bread fryed and a little nutmegge then set them on the gridiron after they are rosted pass the fire shovel red hot over them that they may have a colour and take heed they be not too dry and serve 22. Vilain with ragoust After it is dressed broyl it on the gridiron with a bundle of herbs in the body of it well seasoned after it is rosted passe in the pan an onion minced with fresh butter chippings capers and anchovis all well seasoned according to your taste stove all together and serve 23. Vilain with short broth Rost it after it is taken out of its broth make a sauce Robert and stove it with it and serve with parsley 24. Vilain stewed You may stew it as a Carp and season it well with capers chibols parsley and good fresh butter the sauce being very short serve 25. Soies rosted and farced Dress them as they come out of the water and endore them with butter then put them on the gridiron with a little farce or with some salt and a twigge of Sage or fine herbs For to make your farce take sorrell parsley and raw yolks of eggs mince and season all together with a twigge of thime then put it into your Soies and make a sauce with fresh butter salt vinegar peper chibol and parsley all passed in the panne and the sauce very short serve with a little nugmegge upon it 26. Soies rosted without farce Rost them without farce make a sauce a like to which you shall adde some capers then serve 27. Soies stewed Put them as a Carp thicken the sauce well garnish it with your Soies and serve 28. Barbels with ragoust If they are small stew them seeth them well and serve it is all the ragoust that one may give them 29. Barbell rosted If they are meanly big dresse them and broyl them on the gridiron and serve with a sauce of haut goust 30. Barbels with half short broth Take them big enough put them with the half short broth with white wine fresh butter salt peper chibols parsley and capers after they are well sod and the sauce thickned serve 31. Barbels with short broth Seeth them in their short broth after they are sod take off the skinne and put them on a dish then make your sauce thickned and put it over it which for to make well take half a pound of new butter with a drop of vinegar or a little of half short broth melt it and as it melteth put into it one or two yolks of eggs proportionably thicken it well and take heed it becomes not oyly For to make it with vinegar alone take nutmegge salt gooseberries or verjuice seeth all in butter when it is sod take it out of your butter and put it with your sauce then serve for the sauce will not be warmed again 32. Barbels stewed They are done as the Carp either whole or cut with verjuice of grapes 33. Dabs in Gastrolle Dress them and emptie them under the gils cleanse them well and drain them after they are drained put them in a bason or a pipkin with butter chibols under beaten clove salt peper capers a little white wine or vinegar and mushrums seeth all together leasurely lest the flesh breake off after they are well sod and the sauce thickned serve the white side underneath and garnish with your mushrums 34. Flounders in Castrolle Dress and fit them as the Dabs and serve alike 35. Flounders fryed Fry them and put them with ragoust with the juice of orange fresh butter a whole chibol and minced capers then serve 36. Flounders rosted Rost them on the gridiron and make a sauce with butter onion parsley salt peper and vinegar after all is well fryed together stove it with your Flounders let the sauce be well allayed and serve 37. Plice in Castrolle Dress them as the Dabs but on the other side seeth and make them ready alike and serve 38. Plice rosted The Plice are rosted as the Flounders 39. Barnickle with ragoust Pull it well and dress it as a Duck then lard it with great lardons of Eele or Carp spit it and in turning of it baste it with butter vinegar salt peper chibols and lemon peele after it is half rosted put it in a pot with water and with the sauce wherewith you have basted it after it is well sod and seasoned put to it mushrums with capers and serve 40. Barnickle with short broth Dresse and lard it as above then seeth it with water and season it well when it is half sod put to it a quarte of white wine and seeth it well then serve it with parsley over it 41. Barnickle rosted with ragoust Rost it on the spit after it is well rosted put it on the gridiron and make to it a sauce Robert or such other as you will then serve 42. Barnickle without bones farced Farce it with what you have mixed and minced with the flesh of it and put it with ragoust after it is sod garnish it also with what you can as mushrums troufles sparagus andevillets melts or rissoles or fleurons season all well and serve 43. Allose rosted with ragoust Empty it at the gills and put in it a little salt fine herbs and an onion rost it after it is rosted make a sauce with fresh butter chibols minced parsley capers gooseberries or verjuice all pasted in the panne and well seasoned stove it with your Allose allay the liver of it with the sauce if it is not thickned or garnish with it then serve 44. Allose with short broth Seeth it with a short broth and when it is halfe sod take it out and set it on the gridiron then stove it with a brown sauce and serve 45. Allose stewed Scald it well seeth it after the way of stewing after it is stewed very well and the sauce allayed so that it be not oyly serve 46. Lampraye with ragoust After is dressed make it ready and serve it as the Alose stoved 47. Lampraye on the gridiron with ragoust After it is dressed
pie and endore it for to keep it up take some small bindings of paper butter them and put them round about it and tie them softly with a thread bake it and after it is baked allay three yolks of eggs with a drop of verjuice and a little nutmeg and when you are ready to serve put it in and mixe it well then open it and serve it garnished round about with the crust cut into foure 90. Pie of grenost Dress your grenost or manie if you have them and slit it at the top make a shâ—et of fine paste of what shape you will make up your pie and when it is made up put your fish in it garnished with what you have as mushrums capers parsley minced hard yolks of eggs bottoms of hartichocks and broken sparagus all well seasoned with butter salt peper and nutmeg then cover and endore it If it is rised up bind it with buttered paper bake it and forget not to give it vent as soone as it hath taken crust for it would take it of it selfe and it may be beneath and so all the sauce should be lost which you could not put in againe in the same way After it is baked make an allaying with yolks of eggs raw and a drop of verjuice and put it into your pie at the top with a funnell and mixe it well on all sides with stirring of it serve it warme and garnished about with the upper crust cut as you will 91. Small pies of fish Take out the bones of a carpe and of an eele mince the flesh with parsley a small twig of thime and some butter after it is well minced and seasoned with nutmeg make a fine paste and make up your pies of what bigness you will fill them cover them and endore them upon the big ones you may put a chapitean after they are baked serve 92. Pie of plices After they are dressed make up your pie of the bigness of your plices and put them in slitted onely on the top and garnished with mushrums sparagus hartichocks capers and hard yolks of eggs all well seasoned with very fresh butter salt peper minced parsley and a slice of lemon or of orange cover and bake it when it is baked mixe with it some yolkes of eggs allayed with verjuice then serve 93. Tourte of melts Whiten them well and draine them then make your sheete of paste and garnish it with your melts of Carpes mushrums trouffles capers hard yolks of egges broken sparagus bottomes of artichocks salt peper parsley and fresh butter cover it and bake it in the oven or in a tourte panne Endore it with eggs if it be in flesh time after it hath taken crust give it vent when it is baked uncover it very neatly cut the lid into four put it round about and serve A Table of the Egges for the Entree or first course as they are now served up EGgs farced 1 Eggs with bread 2 Eggs of the Moon shine au miroir 3 Eggs wite black butter 4 Eggs with milk 5 Eggs with sorrel 6 Eggs fryed into slices 7 Eggs poached in water 8 Eggs with creame 9 Omelet of creame 10 Omelet of parsley 11 Eggs with verjucie 12 Eggs with anchovies 13 Eggs with cheese 14 Eggs mixed or stirred together 15 Eggs of the moon shine au miroir with creame 16 Eggs made ready in glasses 17 Omelet farced 18 Eggs into snow 19 The way of making Eggs ready for the Entrees or first courses as they are now in use 1. Eggs farced TAke sorrell alone if you will or with other herbs wash and swing them then mince them very small and put them between two dishes with fresh butter or passe them in the panne after they are passed stove and season them after your farce is sod take some hard eggs cut them into halfs a cross or in length and take out the yolkes and mince them with your farce and after all is well mixed stove them over the fire and put to it a little nutmegge and serve garnished with the whites of your eggs which you may make brown in the panne with brown butter 2. Eggs with bread Take bread crum it and pass it through a straining panne if you will melt some butter after it is melted put it with your bread and some sugar then choose some very new layd eggs as many as you have occasion for and beat them well with your bread sugar butter salt and a little milk for to seeth them melt a peece of butter very hot put your implements into it and seeth it for to give them a colour passe the fire-shovell red hot over them and serve your eggs sugred You may make them ready in a dish or in a tourte panne 3. Eggs after the looking glasse or an miroir Take them very new melt a peece of butter in them very fresh put in your egs and a little salt when they are enough put a little nutmeg on them and take heed the yolks do not break nor be too hard then serve 4. Egs with black butter Break very new layd eggs in a dish and have a care that the yolks doe not break put salt to them make some butter brown in the panne and seeth them in it after they are enough put a drop of vinegar in the panne passe it over the fire powre it on your egges and serve 5. Eggs with milk Break your egs salt them and sugar them if you will beat them well and mixe your milk with them for to seeth them melt a little fresh butter in a dish after it is melted put your implements in it seeth them and give a colour with the fire shovell when they are enough sugar and serve 6. Egges with sorrell Take very young sorrell after it is very clean and drained put it between two dishes with butter salt and peper when it is well consumed allay the yolk of an egge with it and garnish it with eggs cut into quarters or as you will and serve For to keep your egs alwaies fresh put them into fresh water 7. Egges fried into slices Make them hard take them out of the shell and cut them into slices then fry them with good butter parsley chibols minced peper gooseberries or verjuice of grapes after they are well fryed and seasoned put them into a dish with a drop of vinegar passed in the panne If the sauce is too shoort put in it a drop of broth then serve with nutmeg if you will mixe with it capers mushrums broken sparagus fryed before you mixe them as also the mushrums for it would not be good otherwise 8. Eggs poached in water Take the newest you can get boyl some water and when it boyles break your eggs in it let them seeth a little striking on the handle of the pipkin lest they stick in the bottome and that they burn then take them out softly and drain them For to serve make a brown sauce or green with a handful of
Massepain Take Almonds and peel them steep them in water and change it until the last be clear altogether stamp them with the white of an egge and water of orange flower then dry them with a little sugar over the fire after this you shal stamp them four or five blows in the mortar and work them as you will How to make cakes of Cherries of Apricots of Pistaches and of Almonds Take of Cherries or of Apricots what you will stamp them in a mortar with sugar in powder until they be stiffe enough for to be wrought bake them before you doe glase them and glase them at the top and underneath The Pistaches and Almonds are made ready more easily and are easier to make cakes with For to make the sheets of them steep some gum in water of orange flowers stamp your almonds or pistaches in a mortar with a peece of gum allay all together with sugar in powder then make work up a paste as you will You may of the same paste make a glasing very clear mixing a little musk with it and be carefull to clense it well at the top then cut it in length in round or into any other form The baking of it requires a great care and circumspection put it in the oven or in the tourte panne with fire under and above but a little less above How to make other light pasts Take the white of an egge beat it well with a little water of orange flowers and allay it with a few pistaches or almonds what you wil. Work them very wel with some sugar in powder and put in a little musk bake this in a tourte panne with a few hot cinders both above and under How to make a tourte after the Combalet Take three yolks of egs without any whites half a pound of lemon peel with some water of orange flowers and some musk stamp a lemon peel mix all together and dry it with a handful of sugar in beating of it then put all in a pan and give it three or four turns over the fire make up a tourte and put it in the tourte panne with some sugar in powder upon and under and close it up and put some fire round about it when it is half baked take it up and set it a drying in the oven How to make some small sheets of paste glased Take all sorts of dry fruits and stamp them with water of orange flowers fil your sheets of past with these fruits which wil form up a certain thickness capable fit for to glase them leave a little of it at the top and bake them in the tourt panne until the glasing be risen up which to bring to pass put some fire upon and none under How to make the sirrup of cherries Take some cherries press them and take out the juice strain them and give them two or three boilings over the fire then put in some sugar proportionably three quarterns for one quart of juice The sirrup of Rasberries is made alike How to make Lemonade It is made severall waies according to the diversity of the ingredients For to make it with Jasmin you must take of it about two handfull infuse it in two or three quarts of water the space of eight or ten houres then to one quart of water you shall put six ounces of sugar those of orange flowers of muscade roses â—nd of gelliflowers are made after the same way For to make that of lemon take some lemons cut them and take out the juice put it in water as abovesaid pare another lemon cut it into slices put it among this juice and some sugar proportionably That of orange is made the same way How to make dry Quinces Take some Quinces pare them and boyl them in water take them out put them in to some boyling sugar when they are sod take them out and powre them into sod sugar out of which take them out and dry them as the oranges and other fruits abovesaid How to make white hypocrast Take three quarts of the best white wine half a pound of sugar more or less an ounce of cinamon two or three marjoram leaves two corns of peper unstamped passe all through the straining bag with a small corn of musk and two or three peeces of lemon after that let all infuse together for the space of three or four hours The claret is made with claret wine with the same ingredients and in the same way How to make whipped cream Take a quart of milk and put it into an earthen pan with about a quarter of a pound of sugar take also one pint of sweet creame which you shall mixe with your milk by degrees as you are whipping of it with rods you shall by degrees take off the scâ—m and put it in a dish after the form of a pyramid How to make creame sod Take some sweet cream with one quart or two of Almonds well stamped then mixe all in a pan stir it and seeth it on a small fire and when you perceive it to become thick take two yolks of egs allay them with a little sugar in powde powre them into your cream and give it yet four or five turnings How to make the English cream Take sweet cream and make it something lukewarm in the dish wherein you will serve it then take the bigness of a corn of wheat of runnet and allay it with a little milk How to make gelee of gooseberries Take some gooseberries press them and strain them through a napkin measure your juice and put near upon three quarterns of sugar to one quart of juice seeth it before you mixe it and seeth again together after they are mixed try them on a plate and you shal know that it is enough when it riseth off That of Rasberries is made the same way How to make the gelee of verjuice Take verjuice and give it one boyling in water strain it through a course linnen cloth and seeth some apples the decoction whereof you shall mixe with it and the rest as abovesaid The gelee of Cherries is made the same way How to make the gelee of apples Make a decoction of your Apples strain it through a napkin and mixe with it three quarterns of sugar or thereabouts to one quart of decoction c. How to make the gelee of Quinces Make also a decoction of Quinces make it also a little reddish strain it through a napkin and put it with sugar as the others How to make bisket Take eight eggs one pound of sugar into powder with three quarters of a pound of flowre mixe all together and thus it will be neither too soft nor too hard How to make Maccaron Take one pound of peeled Almonds steep them in fresh water and wash them until the water be clear drain them and stamp them in a mortar besprinkle them with three whites of egs instead of water of orange flowers put in a quartern of sugar in powder and
out the strings and mince it well whitened or not mince with it twice as much of beef suet near the Kidney having taken out the fillet then when all is well minced and well seasoned allay it with broth and stove it you may garnish it with Chesnuts or what you shall have fit to garnish with when it is sod serve with fat 74. Poupeton Take some flesh of veale and beef suet or mutton suet mince them well together and season them mixe some eggs with it for to allay the farce and then cut three or four bards of lard over which you shall spread your minced flesh which you shall cover with young Pigeons bâ—atilles sweetbreads sparagoes mushrums yolks of egges stones combes hartichoaks and over all that you shall yet put some flesh and all being well seasoned bake it then serve 75. Tourte of lard Take some Lard cut it and melt it between two dishes season it like the Marrow tourte which you shall find in the next article when it is baked serve 76. Tourt of Marrow Take some Marrow and melt it after it is melted fry it and mixe it with sugar yolks of eggs pistaches or almonds stamped next make a very thinne sheet of fine paste on which you shall lay your implements binde it if you will bake it and serve it sugred 77. Tourte of young Pigeons Make your paste fine and let it rest then take your young Pigeons clense and whiten them if they are too big cut them and take gaudiveaux sparagoes mushrums bottoms of hartichoaks beef marrow yolks of eggs cardes beef palats truffles verjuice of grapes or gooseberries garnish your Tourte with what you have without forgetting the seasoning then serve 78. Tourt of Veale Take a peece of Veal whiten it and mince it with twice as much of beef suet after it is well seasoned make a sheet of fine paste put your meat on it in the middle of which you shall put what you have as beatilles c. Sugar it if you will and when it is baked serve 79. Pie of Capon without bones After you have taken out the bones farce it within with all kinds of beatilles and ovillets mushrums truffles marrow capers cardes sweetbreads and gaudiveaux when it is farced dresse it up on fine paste binde it with buttered paper tye it with a thread and cover it well seasoned when it is baked serve 80. Pie of Gaudiveau Dresse up your paste into an ovall garnish it with your Gaudiveaux in the midst of which you shall put all kinde of garnish as mushrums the livers of fat capons cardes yolks of hard eggs sweetbreads and season all wel binde it at the top with paste and when it is baked serve with a sauce of verjuice yolks of egs and nutmegs 81. Pie of Assiette Take some flesh of Veal and Beef or Mutton suet make with them a kind of gaudiveaux then dresse up your paste very neatly half a foot high and fil it with a bed of flesh and over it another bed of mushrums another of cardes or cardeaux or of young Pidgeons beef palats stones and yolks of egs so that the upper bed be of your gaudiveaux cover and season it then serve 82. Pie after the Marotte Take some Rye flower which you shall salt make your paste with it and dresse it up in the shape of a pie then take a hare or two or two joints of mutton with a little beef suet which you shall mince together very small and season it then make up your pie on the top of which you shall leave a vent after it hath been baking three houres take it out and fill it with good broth put it into the oven again and when it is quite baked serve 83. Pie after the English Take a young Hare or a Hare mince it well with beef or mutton suet or even with the brawn of Capon mixe wel all together and season it put in it if you will capers and sugar Make your paste thus after it is flowred spread it and plate it into three or four doubles as a napking laying some new butter on each bed of the paste so that to one pound of paste there be half a pound of butter proportionably After it is thus made let it rest a while and then make up your pie which you shall garnish at the outside with butter'd paper bake it well endore it with the yolk of an egge and serve 84. Pyes after the Cardinal's way Make up your Pies very high and very narrow fill them up with gaudiveaux and covr them so as the lid be also very high then serve them specially for a garnish to a peece of beef or upon a plate 85. Pullets with ragoust in a bottle Take all the bones out of a Pullet put the skinne thereof into a bottle without ofâ—er and leave without the overture or hole of the neck which you shall tie to the neck of the bottle then make what farce you will with mushrums truffles sweetbreads young pidgeons sparagus and yolks of eggs wherewith you shall fill up the Pullet or Capons skinne which you shall tye up and let slip into the bottle which must be stopt with past seeth your Ragoust well seasoned in the great pot out of which you shall take it a little before you serve and stove it before the fire and when you are ready to serve cut this bottle with a diamond so that the bottome may remain full and whole then serve A note of the meats which may be served in the Second THe pheasant 1 The Wood-henne 2 The Rouge 3 The Turtle dove 4 The young Hare 5 The Quaile 6 The partridge 7 The Capon 8 The young pidgeons 9 Cramm'd pullets 10 Turkey 11 Young Ducks 12 Wood-pidgeons 13 Young pullets 14 Lamb 15 Teale 16 Goose 17 The young Wild-boare 18 Young rabbits 19 Thrush 20 The Raile 21 Young partridges 22 Young Quailes 23 Young Turkies 24 Plouvers 25 Loine of Stag 26 Filet of stag 27 Loine of Roebuck or of Wild-goat 28 Ortolans 29 Fieldfares 30 Woodcocks 31 Snipes 32 Stockdoves 33 Loine of Veale 34 Pigge sticked 35 Wild-goose 36 Tame goose 37 Water-hennes 38 Capon with watercresses 39 Sucking pig after the natural 40 Cus blanes white blanes 41 Heron 42 Chine of Hare 43 Shoulder or loine of Wildboare 44 Tame pork 45 Fawn of a Hinde 46 Fawn of Roebuck 47 Fillet of Roebuck 48 Breast of Veale farced 49 Surloine of Mutton 50 Loine of Mutton 51 Ribbe of Beefe 52 Neats tongue fresh 53 Joint of Mutton after the Kingly way a la royale 54 Joint of mutton farced 55 Fat young Hen 56 Bauters de pavé 57 Shoulder of Veal rosted 58 Liver of Veale 59 Larks 60 Wild-duck 51 The way of dressing and serving meat for the second Courses 1. The Pheasant WHiten it on the fire that is plump it on the Gridiron and leave it one wing the neck the head and the taile stick it with lardons and wrap
up what hath feathers with butter'd paper rost it serve and unwrap it The Henne and the Rouge are done the same way 2. The Turtle dove When it is dressed stick it and spit it 3. The young Hare After it is dressed whiten it on the fire endore it with its blood stick it and spit it when it is rosted serve with a Poiurade or with a sweet sauce 4. The Quaile After it is dressed whiten it on the fire and barde it with a barde of lard which you shall cover with vine leafs in their season when it is rosted serve 5. The Partridge After it is dressed and whitened on the fire you must stick it well rost it and when it is rosted serve 6. The Capon After it is dressed if it be exceeding fat barde it with a fat paper and put into it an onion stuckt some salt and a little peper when it is rosted serve 7. Young Pidgeons rosted As they come out of the Dovecoat blood them in water then scald and dresse them you may barde them if you will with Vine leafs over them or stick them when they are rosted put a poivrade under them and serve 8. Pullets fed with corn or cram'd Pullets You must plume them dry dresse them and whiten them on the fire then stick or barde them rost them and serve 9. Turkie It must likewise be plumed dry whiten it on the fire rost it and serve 10. Young Ducks Dresse them and whiten them on the fire and if you will stick on them four little roses of lardons upon the four joints when they are rosted serve with a Porvrade 11. The Wild-pidgeons After it is well dressed stick it spit it and serve 12. Cockerels Dresse them and whiten them on the fire then stick and rost them and serve You may serve them dry or with a sauce made with water salt peper and chibols minced You may also serve them with ragoust as the Sea-henne of which hereafter 13. Lamb. If it is fat after it is rosted throw on it the crums of bread with a little salt and parsley if you will and serve 14. Teales After they are well dressed spit them and when they are rosted serve them with Orange 15. Goose As it comes from the mother scald and dress it cut off the neck close to the body and the legs and after it is whitened on the fire and trussed up set it a rosting and make a farce to put under it with its liver and store of good herbs minced together which you shall passe in the panne with lard or butter and some yolks of eggs all well seasoned and serve 16. Young Wildboare or Grice Take off the skinne as farre as the head dress it and whiten it on the fire cut off the four feet stick it with lardons and put in the body of it one bay leaf or some fine herbs when it is rosted serve 17. Young Rabbits Dresse it whiten it on the fire stick and rost it with verjuice under it and serve After it is rosted you may put some salt a little peper and juice of orange in the body of it and stirre all well together then serve 18. The Thrush After it is pulled truss it up and whiten it stick it and spit it put a tost under it and a sauce with verjuice a little vineger onion and orange peele then serve So is done the Fieldfare 19. The Rayle It is done as the Thrush without drawing it serve 20. Young Partridges Dresse them and whiten them on the fire stick them with lardons rost it with verjuice under it then serve 21. Young Quailes They must be barded with vine leafs in the season 22. Young Turkies Pull them warm let them mortifie then dress them and whiten them on the fire stick them and rost them then serve 23. Plover After it is pulled truss it up and whiten it then lard it and rost it serve with a sauce and a tost under it 24. Loyne of Stagge Take off all the skinnes stick it and spit it serve with a Poivrade The Fillet is done up like the Loyne with Poivrade The Loine of Roebuck is also done the same way 25. Ortolan After it is dressed truss it up and barde it with lard and vine leavs over it in the season In the Spring it must be drawn after it is rosted serve 26. The Woodcock When it is pulled trusse it with its bill which is instead of a prick whiten it on the fire and stick it rost it with a tost under it in the way of a Poivrade with juice of orange then serve The Snipe is done after the same way 27. Another way for the Snipe Dress it as the Ortolan only that some do draw them which is very fitting at any other season but Winter because these birds in the Spring Summer and Autumn live on nothing but Caterpillars Ants Lice Herbs or Leaves of trees but howsoever drawn or not barde it with vine leaves in the season spit it and rost it so that it be not too dry and serve 28. The Stockdove After it is dressed whiten it on the fire stick and rost it with a Poivrade under it and serve 29. Loyne of Veale After it is mortified and whitened stick it very thick rost it and make a ragoust with verjuice a little water a little vinegar orange peele and chippings of bread then serve it well seasoned 30. Pigge sticked Take off the skinne cut off the head and the four feet whiten it in warm water and stick it or if you will barde it half when it is rosted serve with crums of bread and salt upon it 31. Wild-goose After it is dressed whiten it on the fire and lard it onely on the quarters like a little rose rost it and serve The tame Goose is done the same way 32. Water-henne After it is pulled draw it whiten it on the fire stick and rost it with a Poivrade under it 33. Capon with Watercresses Barde it with lard and rost it season your Cresses with salt and vinegar or otherwise dead it in the Capon sauce with a little vinegar then serve 34. Sucking Pig to the natural Take it from the Sow scald it dresse it and rost it with a bundle of herbs salt and peper in the body of it then serve Another way Take it also from under the Sow blood it water ready to boyle and when it is scalded empty it at the side trusse up the fore feet towards the neck and they behind with a prick whiten it in warm water and slice it on the body for to rost it put into the stomack of it an onion sticked with cloves fine herbs a little butter salt and a little peper then sow up the overture of hole and rost it That you may not be troubled with basting of it rub it with Olive oyl thus he taketh a good colour and the skinne is very tender when it is well rosted serve garnished with flowers You may
or twelve boilings so that your gelee may yet have its first seething take it off of the fire and let it become halfe cold fill a plate with lemon slices and cover them with your gelee How to make the lemon paste Take some sugar in powder and some whites of eggs with a little of the grating of the flesh of lemon stamp all together in a mortar and if perchance there were too many eggs put in some flowre of sugar so with stamping you may bring what is in your mortar into a paste fit to be wrought with worke it after the ordinary and your cakes as you will after the thickness of halfe a finger or lesse if you will Bake them upon paper in the oven or in a tourte pan with fire above and under with mediocritie Have a care that they become not yellow and as soone as you doe perceive that they begin to take that color take them out for they are enough How to make the bisket of Savâ—y Take six yolkes and eight whites eggs with one pound of sugar in powdâ—â— three quarters of a pound of good flowre made of good wheat and some anise seed beat all well together and boile it make a paste neither too soft nor too hard if it is too soft you may mixe with it some flowre of sugar for to harden it when it is well proportioned put it into moules of white tinne made for the purpose and then bake them half in the oven when they are halfe baked take them out and moisten them at the top with the yolks of eggs after that put them in the oven againe for to make an end of baking when they are so baked that they are not too much burned nor too soft take them out and set them in a place which is neither too coole nor too dry FINIS foote-steps are not knowne Psal 77.19 To this good and great God from whose Ocean you borrow your Streames I recommend you and all yours both by Sea and Land humbly desiring him to binde up your Soul in the bundle of Life to let the blessing of him that was ready to perish come upon you as Job 29.13 The LORD Register you into the number of those whose bowels yearn to the distressed whose hands open to the Afflicted and whom none is able to reward but He who hath most and deserves All yet is contented with a little in sinceritie in whom I rest Your Honours often engaged And still indebted Nathanael Church Prevention to the Reader FRiends doe not thinke that these brief Sentences were drawn out of those Texts of Scripture quoted after them For the Sayings were written some years before any quotations were made And those places of Script were only set downe to shew how near these rationall Maximes come to divine verity how neer Kin Faith and Reason are I call my Fathers Golden sayings and my owne Silver because his have the priority not only of Time but also of Estimate and besides mine excell his in nothing but number as Children do the Parents and as Stars doe the Sun and moon As for my own Sentences they have little or nothing in them that I have begg'd or borrowed Nay I fear it will be said that they have too much of my selfe in them But though they are like the Cobweb spun out of my own bowels yet some of them well applyed may stench a bleeding conscience They are most of them common Notions but never the worse for that For the Sun the Day the Ayre the Fire the Water the Earth the Gospel are not the worse for being common but the better Boni proprium est esse commune 'T is proper to that which is good to be common And that which does good to many is more excellent and more divine then that that does good to one only They are Trilineals or three lines a piece most of them and so more portable for the memorie Not being some of them 2. lines and some halfe a page They are Pentad's or just five in a page so that a man though streightned in Time notwithstanding may read to a Period presently and carry a Theam to thinke on with him as an Antidote against worse thoughts The very blanck spaces between them will prove advantagious to one that has any good husbandry for there he may interscribe any other compendious Apothegme at pleasure and liesure As for my failings I hope they will prove either but ordinary or but few But I could wish this were the worst use I had made of my Pen I hope 't is not the best And he that every day doth mend Shal sure be perfect in the End Much good may they do thee who ever thou art Friend or Foe so sayes He who is in his prayers to God for thee Thine whether thou wilt or no N. C. To the Reader READER Th' hast here a little Cabinet Of Jewels rare a precious Ring be set With richest Stones a Nose-gay that doth yeeld A sweet and fragrant Smell Each common Field Hath not such Flowers as these To tell thee true Here 's nothing doth accost thee but what 's new These are not Forreign provebs Englished No sure they are all Brittains born and bredd READER thou l't say having read th' Adag'es The Author's MASTER OF THE SENTENCES Edw Hicks M. A. utriusque Academiae To the Reader REader Th' hast here a birth which as I gather For it 's conception ows to Sonne and Father An Yssue which for'ts Mid-wifery doth stand Mixtly indebted both to Sea and Land A lawful Prize But ô the Devil of Gain One Pocket now two Churches can containe Well Yet beware thou how thy Censure blots The Author there 's no Church without its spots He 's a Nathanael credit me and I 'le Avouch when he wrote these there was no guile Possest his heart Come shew thy selfe to be A Friend to Church I 'le be so to thee But if thou hast a place for wonder fit Give it the CHURCH and COMMON-WEALTH of WIT. C. F. M. A. Authoris Amicus ad Lectorem MUch Profit Wisdome Learning in Few Words This Small this Cheap this Usefull Tract affords On any Page vouchsafe to cast thine Eye And if thou canst not like it cast it by How e're despise not this Sententious Shoole Lest thou be sentenc'd a Censorious Foole. Reader what-ever if thou honest be It merits to keep Company with thee Will Bodham To his Ingenuous Friend Mr. Nathanael Church on His Pocket-Companion VVHil'st thou wast toss't upon the waving Maine Me-thought Noe's Arke was floating once againe Thy Friends on Land were troubled much for thee To prove their Churches visibilitie Now if I want thy good society Thy Booke mean-while shall my Companion be Where whiles thy Hand speaks to mine Eye so here Mine eye becomes thy Hands Interpreter If great Bookes be great Evills thou hast shown A remedie Thine's but a little one Since Coyn's grown scant 't was wisely done by thee To keepe our Pockets from vacuity Tho Ford. Author ad patrem jam 17. annos defunctum WEll I 'le drop one Encomiasticke rather Then by a Clownish silence robb my Father Lest if by me that name be vilifi'd I 'me named sacrilegious parricide Though Him to praise there needs no Paines or Skill Of whom his very Foes could not speake ill Here needs no Flourishes goe cunning Pates Goe sleep His owne workes prays him in the Gates Nay all the Rhetorick I can devise Is bist to multiply Tautologies His Theologick Miscellanies can Him studious prove to know both GOD and MAN His Coffer long agoe is dead and rotten The Good mans Treasure must not be forgotten His Christian letters most Elaborate Now out of print I 'de buy at any Rate Meane-while I wil be thankefull not repine My Fathers Gold and Silver both are Mine N. C. 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 H. C. 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉