and then put your spice and sugar vpon your Cocke and put in your fruit betwéen euery quarter and a péece of golde be betwéen euery peece of your Cocke theÌ„ you must make a lid of wood fit for your pipkin and close it as close as you can with paste that no ayre come out nor water can come in and then you must fil two brasse pots ful of water and set on the fire and make fast the pipkin in one of the brasse pots so that the pipkins féet touche not the brasse pots bottom nor the pot sides and so let them boils four and twenty houres and fil vp the pot still as it boiles away with the â—ther pot that stands by and when it is boyled take out your gold and let him drink it fasting and it shall help him this is approued How to stew a Neates foote FIrst let your Neates foote be scalded and made cleane Then take Onions slicâ— them and boile them well in faire water Then take half water and halfe wine 〈◊〉 muche as neede to serue for the boyling of thâ— Neates foot which wil be soone enoughâ— puâ— it in a pipkin Put therein some cloues and 〈◊〉 the whole pepper and take the onions out oâ— water they were sodden in put them intâ— the same pipkin the neats â—eet with them tiâ— it be almost enough Then take a litle Vergious half a dish of sweet butter and a litle sugar and let them boyle a litle together servâ—â— them in vpon sops How to make stewed pottage in Lâ—â—â— TAke a faire pot and fil it full of water take a saueer â—ul of Oyle Oliue and pâ—â— it into the pot theÌ„ set your pot on the 〈◊〉 and let it boyl Then take parslie rootes anâ— fennel roots and scrape them cleane then tuâ— them of the bignesse of a Prune and put them into the pot TheÌ„ take bread and cut it in sopâ— and cast it into a pot of wine the wine 〈◊〉 it anâ— put it in the pot Then take rosemary Time and parsley and binde them together and put them into the pot then take Dates Prunes Corrans and great Raisons and wash them cleane and put them in the pot Then season your pot with salt Cloues Mace and a litle sugar If it be not red enough take Saunders and colour your pot therwith looke that your broth be thick enough How to stew beefe TAke béefe and smyte it in péeces and washe it in faire water and strain that water and put it in the potte with the Béefe and boyle them together Then take Pepper Cloues Mace Onions parsley and sage cast it therto and let it boile together Then make liquor with bread and thicke it and so let if séethe a good while after that the thicking is in Then put in Saffron salt and vinegar and so serue it foorth Another way to stew Beefe BOil your flank of béef verie tender til the broth bée almost consumed then put the broth into a pipkin put to it Onions caret roots shee l smal being render sodden before and pepper grose beaten vergious and halfe a dish of swéet butter and so lay it vpon How to make brine to keepe Lard TAke faire Water and white salte and all to stirre them with a staffe a good prity while then lay the lard in it one night and one day to soake out the blood of the Lard Then make new brine in like maner and beat it vntil the time that the salt is consumed and then it will be clear that done put the brine in a prety tub that hath a couer wel fastened theÌ„ lay in your Lard and kéep it vnder brine with splints theÌ„ couer the tub close and thus ye may kéepe the Lard white and swéet two or thrée yeres with change of Brine when néed shal require To make Maunger Blaunch TAke half a pound of Rice verie clean picked and washed theÌ„ beat it very fine and searse it through a fine searse put the finest of it in a quart of mornings milke strain it through a strainer and put it in a faire pot and set it on the fire but it must be but a soft fire still stir it with a broad stick And wheÌ„ it is a litle thick take it from the fire and take the brawne of a verie tender Capon and pul it in as smal péeces as ye can and the Capon must be sodden in faire water the brawn of it must bee pulled as small as a horse haire with your fingers put it into the milke which is but halfe thickened and then put in as much sugar as ye think wil make it swéet and put in a dozen spoonfuls of good Rosewater and set it to the fire again and stir it well in the stirring all to beate if with your stick from the one side of the pan to the other and when it is as thick as pap take it from the fire and put it in a fair platter and wheÌ„ it is cold lay thrée slices in a dish and cast a litle sugar on it and so serue it in How to sowce a Pigge YOu must take white wine a litle swéet broth and halfe a score of nutmegs cut in quarters then take swéete Margeram rosemary baies and Time and let them boile all together scum them very cleane when they be boiled put them in an earthen pan and the sirrop also and when ye serue them a quarter in a dish and the baies nutmegs on the top Baked meates To make paste and to raise coffins TAke fine flower and lay it on a boord take a certaine of yolkes of Egges as your quantitie of flower is then take a certaine of Butter and water and botle theÌ„ together but you must take héed ye put not too many yolks of Egges for if you doe it will make it dry and not pleasant in eating and ye must take béed ye put not in too much Butter for if you doe it wil make it so fine and so short that you cannot raise and this paste is good to raise all maner of Coffins like wise if ye bake Venison bake it in the paste aboue named To make fine paste another way TAke butter and ale and seeth them together then take your flower and put thereinto three egs sugar saffron and salt To make short paste in Lent TAke thick almond milke séething hot so wet your flower with it sallet oyle fried saffron and so miggle your paste altogether and that will make good paste How to bake Venison or mutton instead of Venison TAke leane venison or mutton and take out all the sinewes then chop your flesh veris smal and season it with a litle pepper and salt and beaten cloues and a good handful of FenneÌ„l seeds and mingle them altogether Then take your Larde and cut it of the bignesse of a goose quill and the length of your finger and put it in a dish of
Raisons and so let it boyle till ye think it be wel hardned and then serue them foorth c. How to make a Custard in Lent TAke the milt of any maner of fresh fish and a little of the milt of a white Hering and a quantitie of blanched almonds and crums of bread and mingle al these together and a litle Water and Sugar and a quantitie of Rose-water and mingle that together season it as ye would do another custard with al maner of spices Then mingle therwith Raisons corrans and Dates cut in peeces and so bake it in a platter or paste whether ye will the space of halfe an houre and so serue it in Another way to make a Custard in Lent TAke blanched almonds and bray them smal put crummes of white bread in the braying of the almonds Then let a Pike be sodden or fat Eels that ye may haue the best of the broth and put that in the bottom of your platter put in also minced dates and corrans Then strain your almonds with the water sodden with sugar Then season it with sugar saffron cloues and Mace then put in all the stuffe in the platter and so boyle it vppon a chafingdish a good while sée the platter be not couered for if it be the Custard will neuer waxe harde when ye serue it forth cast Sugar on it if your dates and corrans be sodden in the fish broth afore ye put them in the platter they wil be the better put to a litle salt in the making c. To make a tarte of apples and Orenge pilles TAke your orenges and lay them in water a day and a night then seeth them in faire water and hony and let them seeth till they be soft then let them soak in the sirrop a day and a night then take them forth and cut them small and then make your tart and season your Apples with Sugar Synamon and Ginger and put in a péece of butter and lay a course of Apples and betweene the same course of apples a course of Orenges and so course by course and season your Orenges as you seasoned your Apples with somewhat more sugar then lay on the lid and put it in the ouen and when it is almost baked take Rosewater and Sugar and boyle them together till it be somwhat thick then take out the Tart and take a feather and spread the rose-water and Sugar on the lid and set it into the Ouen againe and let the sugar harden on the lid and let it not burne How to make a tart of Apples PAre your apples and cut away the core cut the remnant in smal péeces séeth it in rose water or wine til they be soft ye must stirre it al the while it séeths then draw it through a strainer and season it with sugar sinamon ginger spread it in your paste if you wil ye may serue it in a dish without past cut a date or two lay it on for a change yée may collour it with Saunders if you wil. To make a good tart of Cheries TAke your cheries and pick out the stones of them then take raw yolks of egs and put them into your cheries then take sugar Sinamon and Ginger and Cloues and put to your Cheries make your Tart with all the Egges your tart must be of an inche high when it is made put in your cheries without any liquor and cast Sugar Sinamon and ginger vpon it and close it vp lay it on a paper put it in the Ouen when it is half baken draw it out and put the liquor that you let of your cheries into the Tart then take molten butter and with a feather anoint your lid therwith Then take fine beaten Sugar and cast vpon it then put your Tarte into the Ouen again and let it bake a good while whē it is baken draw it foorth cast Sugar Rose-water vpon it and serue it in To make a tart of Cheries when the stones be out another way SEeth them in white wine or in Claret and strain them thick when they be sodden thē take two yolks of egges thicken it withall then season it with Sinamon Ginger and Sugar and bake it and so serue it To make a tart of Damsons SEeth the Damsons in Wine and straine them with a litle Creame then boile your stuffe ouer the fire til it be thick put there to sugar Sinamon and Ginger so spred them on your paste but set it not in the Ouen after but let the paste be baked before How to make a tart of Egges TAke twentie yolks of Egs and half a pound of butter and straine them altogether into a plater then put two good handfuls of sugar in it sixe spoonfuls of Rosewater and stirre them altogether Then make your paste with twoo handfuls of fine flower and sixe yolks of Egs and a quarter of a dish of Butter then make your Tart and put your stuffe therein and lay your Tart vpon a sheete of Paper and so put it into the Ouen and when that it is baked enough then draw it out of the Ouen and cast a litle sugar on it and so serue it foorth To make a good tart of Creame TAke a quart of Creame and put in twelue yolks of egges and a litle Saffron straine them Then put it in a pot and boile it but all the time it standeth on the fire it must be stirred with a sticke for burning Also ere ye boil it ye must put a good dish of butter in it when it is boiled put in your Sugar as muche as wil make it swéet then make your paste with Butter Egges Sugar with a litle Saffron and fine flower and make your Tart with it and drie it in the Ouen and when it is dry put in a litle Rosewater and butter then fill your tart with the stuffe whē it is strained so bake it and when it is baked sprinkle a little Rose-water and Sugar and a litle Butter molten vpon it How to make a tart of Prunes YOu must seeth the prunees with Wyne then straine them and season it with Sugar so bake it with paste and first prick it in the bottome if that you wil boile your stuffe vpon a chafingdish then the lesse bà king after ward wil serue it How to make a tart of Spinnage TAke some cast creame and seeth some Spinnage in faire water till it be very soft then put it into a Collender that the water may soake from it then straine the spinnage and cast the creame together let there bee good plentie of Spinnage set it vpon a chafingdish of coales and put to it Sugar and some Butter and let it boyle a while Then put it in the paste and bake it and cast blaunche pouder on it and so serue it in To mke a tart of Veale TAke two kidneis of Veale and broyle them then take off all the skin and chop the fat
take a quartern of sugar and one ounce and foure spoonfuls of sinamon and halfe a spoonfull of Ginger and mingle them altogether then take lumps of marrow of the quantitie of your finger and put it on your péeces of paste afore rehearsed and put vpoÌ„ it two â—poonfuls of your sugar and spices then take a â—itle water and wet your paste therewith then make them euen as ye would make a pastie of Venison then prick them with a pin and frie them as ye frie fritters when they be fried cast a litle sugar on them and so serue them in How to make frians in Lent TAke Valsome Eeles and sée they be fat and cut the fish from the bone and mince it smal and a Warden or two with it Then season it with Pepper salt cloues mace and Saffron then put to it corrans Dates and Prunes smal minced and wheÌ„ your fruit is altogether then poure on a litle Vergious and cut it in litle péeces and so bake it put a péece of Butter in the midst of the péeces to make it moyst so close it and bake it How to make Snowe TAke a quart of thicke cream and fiue or sixe whites of egs a sawcerfull of Sugar and a sawcerfull of Rosewater beate altogether and euer as it riseth take it out with a spoone then take a loafe of bread cut away the crust and set it vpright in a platter Then set a faire great Rosemarie bushe in the middest of your bread theÌ„ lay your snow with a spoon vpon your resemary vpon your bread gilt it To make a good Gellie FIrst take foure Calues féete and scald oâ—â— the haire of them then seeth them in fairâ—â— water til they be tender Then take out your féet and let your broth stand till it be cold then ye shall take of clean the féete from it and then put Claret wine and a litle Malmesey to it it ye haue a pottel of Gellie water then put to it a quart of wine and a pint of Malmesey then season it with salt and put therto one pound of Sugar one ounce of Ginger one ounce and a halfe of Sinamon twelue cloues twelue pepper cornes and a litle Saffron so boile all together then take a good sawcerful of Vinegar and lay your turnfall therein and then put it to your Gellie til it be somwhat kéeled then put in your whites of egs and let al these boil together Then set all these by and within a while let it run through your bag To make Gellie both white and red TAke foure Calues feete scalde them verie cleane and cut them in the middest and as néere as ye can take away al the fat clean out of the ioints and let the féete lie in faire water foure or fiue houres change the waters often Then take a clean pot and put your feete in it and put to them thrée quarts of fair water and scum it verie cleane euer as any fat doeth rise â—et it bee taken away and so let it seeth till the third part of your liquor be sodden away and your feet very tender then take it from the fire and let the liquor run through a strainer into a faire earthen pan and set the pan in some cold place that it may be stiffe and when it is stiffe take a sharp knife and cut away the vppermost of the gellie as thin as you can theÌ„ deuide your gellie in the pan put it in two earthen pots take thrée ounces of sinamon large and wash it verie cleane then breake it of the bignesse of a penie Take of case Ginger almost an ounce and pare it cleane then cut it as much as if you would eat it with figs then take two nutmegs and cut them in four or fiue peeces and put all this in one of your pots and put therto a pound of Sugar as ye thinke good and put thereto a sawcerfull of white Viniger and a litle fayre white salt faire picked and very clean then set your pot in a soft fire and so let it stew but not séeth and let the pot be couered verie close wheÌ„ it hath stued a while with a spoone assay it whether it be flashy in the mouth if it be put in a litle more Sinamon and if it be hot of the spice put in a pint of white wine and let it stew a while Then take the pot from the fire and let it stand till it be betwéen hot and cold theÌ„ take the whites of ten Egs and beat them well and put them into the pot but see that your liquor be not too hot nor too cold when you put them in Then set your pot to the fire againe when the Egs be hardened with a spoone take them cleane off and set the pot from the fire ere yes take of the whites Then haue your gelly bag clean and hang it in a fair place and put in the bottome of your bag a litle Margeram and so let it run through your bag thrée or foure times or more if neede require but keepe alwaies a cleane cloth ouer the mouth of your bag then cast your dishes when all is runne out be wel ware ye haue no dust when it runneth or wheÌ„ you shal cast it and haue a litle fire beside your bagge when it is running make your red gellie of your other pot and season it as ye did the white gellie and doo thereto in the putting in of the Egs as yee did before But for the Nutmegs ye must take twentie cloues bruised and beware ye make not too deep a colour of your Turnesal at the first but take of it by litle and litle at once and put in the bottome of your bag a litle Rosemary so vse it els in euerie thing as ye vsed the white To make gellie with flesh TAke knuckles of Veal and cut the ioints al to peeces and lay them in faire water the space of an houre then wash them cleane and lay them in faire water again the space of half an houre Then take a faire pot and put your flesh in it then fill your pot with Claret wine and water and set it to the fire and scum it as clean as ye can then let it boyle as softly as ye can for the sooner it is boyled the longer it wil bee ere it come to a Gellie therefore it must boyle but softlye when it is boyled straine the liquor into a fair boll and when it is cold take off the greace that lyeth vpon it then take of the cléerest of the stuffe and put it in a faire pot and seeth it and then put in your Sugar then take Synamon graines cloues long Pepper Nutmegs and ginger of each of these a quantitie then bruise them and searce out the smal spices and put the greatest into your pot when it boyleth put in whites of Egs beaten Then take a Scummer and scum them as they rise and drie your Turnesall by
temper all these with your Veale then make balles thereof as big as Walnuts and boyle them in beefe broth or mutton broth as ye did the other before rehearsed and put into your broth ten beaten cloues a race of Ginger a litle Vergious foure or fiue lumpes of marrowe whole let them stew the space of an houre then serue them vpon sops eight or nine in a dish and betwixt the balles you must laye the lumps of marrow To make almond butter after the best and newest maner TAke a pound of almonds or more as ye wil blanch them in cold water or in warme as ye may haue leysure after the blanching let them lie an houre in cold water then stampe them in fair cold water as fine as ye can then put your almondes in a cloth and gather your cloth round vp in your hands and presse out the milke as much as you can if ye thinke they be not smal enough beat them againe and so get out milke as long as you can Then set it on the fire and when it is ready to séeth put in a good quantitie of Salt and Rosewater that will turne it and after that it is in let it haue one boyling and then take it from the fire and caste it abroad vpon a linnen cloth and vnderneath the cloth scrape off the whey as long as it will runne Then scrape together the butter into the midst of your cloth and binde the cloth together and let it hang so long as it will drop Then take péeces of Sugar as much as yee think will make it swéet and put therto Rose-water a litle as much as wil melt the Sugar and fine pouder of saffron as ye think wil collour it and let both your Sugar and Saffron stéepe together in that litle quantitie of Rose-water with that season vp your butter when you wil make it How to make Ipocras TAke of chosen Sinamon two ounces of fine Ginger one ounce of graines half an ounce of Nutmegs half an ounce bruise them al and stampe them in thrée or foure pintes of good odifferous wine with a pound of Sugar by the space of four and twenty houres then put them into an Ipocras bag of woollen and so receiue the liquor The readiest and best way is to put the spices with the pound of Sugar the wine into a bottel or a stone pot stopped close and after xxiiii houres it wil be ready then cast a thin linnen cloth and letting so much run through as ye wil occupie at once and kéepe the vessell close for it will so well kéepe both the spirite odour and vertue of the wine and also spices To make Ipocras another way TAke a gallon of wine an ounce of sinamon two ounces of ginger one pound of Sugar twentie cloues bruised and twentie cornes of pepper big beaten let all these soake together one night then let it run through a bag and it will be good Ipocras To make Egs vpon sops TAke Egs and potch them as soft as ye can then take a fine manchet and make soppes therof and put your sops in a dish and put vergious thereto and Sugar and a litle Butter then set it to the fire and let it boile then take your egs and lay them vpon your sops and cast a litle chopt Parslie vppon them and so serue them in To make Egs in Lent TAke Hennes Egges and put out cleane the white and the yolke Then wash your shel clean and take almond milk and séeth it with Isanglas or of the broth of a Pike or a Tench and when it is sodden take it off but before yée take it from the fire ye must season it with sugar and salt and fill your egge shels before the milke be cold Then make a hole in the Egge aboue and cut out so much of the white as yee wil make your yolks then colour your mylke that he left afore with Saffron like the yolk of an egge and fill vp the hole againe therewith and let it stand til it be occupied How to make caste creame TAke milke as it commeth from the Cow a quart or lesse and put thereto raw yolks of Egges temper the milke and the egges together Then set them so tempered vpon a chafingdish of coales and stirre it still and put sugar to it and sée it curd not and it will be like creame of Almonds when it is boyled thicke enough then caste a litle sugar on it and sprinkle Rosewater vpon it and so serue it in To make caste Creame another way TAke the milke that is milked ouer night scum off the Cream then take the milk and sixe whites of egs straine them together and two yolks of egs mingled together and boyle them altogether vntill they turn to a Curds then put thereto a quantitie of Virgious and then it will turne then take the same and put it in a linnen cloth and hang it vpon a pin a litle while let the whay run from it Then take it downe and straine it into a platter and season it with a litle Rosewater and Sugar and so serue it To make clowted Cream after Mistres Horsmans way WHen you haue taken the milke from the Kine straight set it on the fire but see that your fire bee without smoake and soft fire and so kéepe it on from morning tell it be night or nigh therabout and ye muste be sure that it doth not séeth all that while and ye must let your milke be set on the fire in as broad a vessell as you can Then take it from the fire and set it vpon a boord and let it stand al night theÌ„ in the morning take off the cream and put it in a dish or where ye wil. How to make Creame of Almonds TAke thick Almond milke and séeth it a lytle then take it from the fire and corne it with salt and vinigre Then cast it in a cloth and with a litle knife scrape in vnder the cloth and there will come out whey Then put the Creame together in the midst of the cloth and hang it on a pin and let more whey drop out til ye thinke it be well Then put it in a vessell and put to it sugar plentie if it hange too long that it be too drie then temper it with swéete wine and dresse it if you wil with smal raisins and lay it like morterels or els put it abroad and lay borage â—aues vpon it or els red comfets and so serue it in How to make a good posset curde TAke your milk and set it on the fire and set it sâ—â—th put in yolks of egs according to the quantity of your milk but see that your egs be tempered with some of the milke ere yâ— put theâ—â— to the milke that is on the fire or els it will fall together and mar all and yée must stirre it stil til it séeth and begin to ryse Then take it off from the fire
yolke of an Egge for one doozen of Cakes one yolke is enough then put al these foresaid things together into the cream â—eÌ„per theÌ„ altogether theÌ„ put theÌ„ to your flower and so make your cakes your paste wil be very short therefore yee must make your cakes very litle when yee bake your cakes ye must bake them vpon papers after the drawing of a batch of bread How to make leauened bread TAke sixe yolkes of Egs and a little peece of Butter as big as a Walnut one handful of veriâ— fine flower and make al these in paste all to beat it with a rolling pin til it be as thin as a paper leafe then take swéete Butter and melt it and rub ouer all your paste therewith with a feather then roll vp your paste softly as ye would roll vp a scroll of paper then cut them in peeces of three inches long and make them flat with your hands and lay them vpoÌ„ a shéet of cleane paper and bake them in an ouen or panne but the Ouen may not bee too hot and they must bake halfe an howre then take some swéete butter and melt it and put that into your paste when it commeth out of the Ouen and wheÌ„ they are very wet so that they be not drie take them out of your butter and laye theÌ„ in a faire dish and cast vpon them a little Sugar and if you please sâ—namoÌ„ and ginger and serue them foorth How to make buttered Beere TAke thrée pintes of Béere put fiue yolkes of Egges to it straine them together and set it in a powter pot to the fire and put to it halfe a pound of Sugar one penniworth of Nutmegs beaten one peniworth of Cloues beaten and a halfe penniworth of ginger bealen and when it is all in take another pewtec pot and brewe them together and set it to the fire againe and when it is ready to boyle take it from the fire and put a dish of swéet butter into it and brewe them together out of one pot into another A Purgation TAke an ounce of Séene and as muche of Polipody bruise them and lay them in stéep with a litle Anniséed and a litle Ginger bruised in thrée partes of a pinte of white wine so let it lie al a day or a night then seeth it to a quarter of a pinte and in the morning drink it early Cancer Scorpio and Pisces these thrée bee the best signes to take purgations in The order howe all maner of meates should be serued to the table with their proper sawces both for flesh and fish For flesh daies at dinner The first course POttake or stewed broth Boyled meate or stewed meat Chickens and Bacon Powdered Béefe Pies Goose Pigge rosted Béefe Rosted veale Custard The second course Roasted Lambe roasted Capons Rosted Conies Chickens Pehennes Baked Venison Tart. The first course at Supper A Sallet a Pigs Petitoe powdered Beefe sliced a shoulder of Mutton or a breast Veale Lambe Custard The second course Capons roasted Connies roasted Chickens roasted Pigions roasted Larks roasted a Piâ— The table of all the principall matters contained in this booke TO boile Mutton seauen sundry waies fol. 1 To Boile mutton for a sick body fol. 2 Balles of Mutton fol. 3 To boile a Capon with Orenges after mistres Duffieldes way ib To boile a Capon in white broth foure maner of waies fol. 3.4 Sops for a capon fol. 4. Sops for Chickens fol. 5 To boil a mallard two sundry waies ib To boile a Ducke ib To boil Stackdoues ib To boile a Conie with a pudding in his belly fol. 6 To boile chickens or capons ib To boile chickens three other waies fol. 6.7 For to séeth hennes and capons in winter in white broth ib To boile calues feete or Lambs feet ib To broile a tripe ib To boil tripes pigs petitoes or Neats feete fol. 8 To boile pigs petitoes another way ib To boile chickens after the French ib To boil tripes after the fashion ib How to make Long worts ib Triped mutton ib To boile a Lambs head and purtenance ib To boil quailes fol. 9 To smere a Conie ib For to make Hodgepote two waies ib To boile a brawne ib To make a good white broth fol. 10 Howe to make farts of portingale ib Howe to make fystes of portingale ib How to make Frenche pottage ib To make fine pap fol. 11 A broth for a weake body ib A good way to powder or barrell beefe ib For to keep Lard three maner oâ— waies fol. 11.12 How to make Blamieger two wayes ib. To make stued broth eyther for flesh or fish fol. 13. Stewed steakes ib. How to stuf a capoÌ„ three waies ib. To stue birds fol. 14 To stue Larks or Sparrowes ib. To stue a Mallard fol. 14. To stue a Cocke fol. 15 To stue a Neats foot ib. To make stued pottage in Lent ib. To stue béefe two waies fol. 16 To make brine to keepe Lard ib For to make Maunger blaunch ib To sawce a pig fol. 17 To make past to raise 〈◊〉 ib To ma e fiâ—e past two other â—aies ib To bake venison or mutton in â—leed of venison ib For to make swéete pies of Vâ—ale fol. 18 To make Châ—weâ—s four waies ib How to make speciall good pies c. fol. 19 To baâ—e chickens foure wa es fol. 20 To bake a â—urâ—ie ib To bake a Feâ—ant ib To bake a capon in steed oâ— a Fesant fol. 21 To bake red Deare ib To bake Venison ib To bake a Crane or a buttard ib To bake a mallard ib To bake a wild boar fol. 22 To bake wild Ducks ib To bake calues feet two waies ib How to bake a Pig ib How to bake a Pigli◠〈◊〉 fawne fol. 23 To bake a Neats tong i To bake an â—aâ—e ib To bake a â—ammon of bacon ib How to make a rare conceit with veale ib A flarentiâ—e fol. 24 A pie to keep long ib To bake small meats ib To make a pâ—â— in lent fol. 25 To make a custarde in Lent ib Howe to bake Oysters â—heâ—e and all ib To bake peares quinces and Wardens ib To bake Orenges two waies fol. 26 To bake peaches fol. 28 How to bake pippins ib To make a custarde two waies ib To make tarts neentéen waies fol. 29 30 31 32 Howe to make Allowes of mutton fol. 32 To rost a Gibot of mutton ib How to rost a hare fol. 33 To rost a calues beas ib To rost a capon fesant or partridge ib How to roste venison ib How to roâ—te a Quail ib To râ—ste a crane Heron or Bitture ib How to rost a Plouer or Sâ—â—te fol. 34 To roste woodcocks ib To make fine Rice pottage ib To make good Lenton Pottage ib To seeth a Pike carp Gurnard ib To seeth fresh Salmon Bream Râ—ches Fâ—ounders Eeles Stockfi h a Dorte or Mullet fol. 35 To stue herrings fol. 36 How to roste a peâ—ce of Stockfiâ—h ib To make hering pies ib To bake a carp a â—oll of fresh salmon a breame a gurnard a trâ—â—t fol. 37 Howe to make a good Marcâ—pane ib To make Restons fol. 38 To make a Vaunt ib For to make Frians fol. 39 To make â—â—â—we ib To make Gellie fowre sundrie wâ—â—es fol. 40 41 All necessaries belonging to a banquet fol. 42 A tâ—ssâ—n ib To clariâ—e Wheâ— ib To make fillets Gallentine two waies fol. 43 Tostes of Veale ib An Apple Moye ib To make Pescoâ—s two waies ib Pettâ—e seruices fol. 44 Spanish balâ—es ib Balâ—es of Italie ib Howe to make Almonde butter c ib To make Ipocras two waies ib Egges vpon sops and to maâ—e Egs in Lent ib To make cast cream two waies fol. 46 To make clouâ—ed creame after Mistreâ—â—â—orsway fol. 56 To make creame of Almonds ib A posset curd fol. 47 Mistres Drakes way in make soft cheese ib To make fritters sir sundrie waies fol. 48 To make Pancakes fol. 49 For to make puddingâ—s three waies ib To make a tansâ—y three seueral waies ib The making of marcher two waies fol. 51 To make short cakes fol. 52 Howe to make leaneâ—ed bread ib To mak butterd bees fol. 53 A purgation ib The order how al manner of meats should bee serued with their sauces fol. 54 FINIS
of and his legges turned vpward vpon his backe but the Snite with his bill put into his breast and his legges turned vpward vpon his brest How to roste Woodcocks PLucke them and then draw the guts out of them but leaue the liuer still in them then stuffe them with Larde chopped small and Iuniper berries with his bil put into his brest and his féet as the Snite and so roste him on a spit set vnder it a faire large pan with white wine in it chopped parsley vinegar salt and ginger then make tostes of white bread toste them vpon a girdion so that they be not burnt then put these tostes in a dish vpon them lay your woodcocks and put your sauce being the same broth vpon them and so serue them forth To seeth fish To make fine rice pottage TAke halfe a pound of Iorden almondes and half a pound of rice and a galloÌ„ of running water and a handfull of oke barke and let the barke be boyled in the running water and the almonds beaten with the hulles and al on and so strained to make the rice pottage withal To make good Lenton pottage TAke Eeles and flea them and cut them in culpins and cast theÌ„ into a pot of faire water and take Parsley and Onions shred them together not to smal take cloues Mace powder of Pepper and Synamon and cast it thereto and let them boyle together a white also take a good portion of wine thick yest and put it thereto and let it boyle together a while Then take saffron salt and Vinegar and cast it therto and serue it for good pottage How to seeth a Pike TAke white wine faire water vinegar and a little yest or els a few gooseberies boil these together and before yee séeth your Pike lay it in vinegar and salt this is a good broth How to seeth a carpe YOu must take Red wine and the bloud of the carp and a litle Vinegar and salt and let it lie in this a while Then seeth your carpe in it and put pepper halfe broken in it and a peece of sweete butter and make your soppes therewith and serue it in How to seeth a Gurnard YOu must open your Gurnard in the back and faire wash and seeth it in water and salt with the fishie side vpward and when it is sodden well you may take some of the best of your broth if you will or els a litle faire water and put to it newe yest a little Vergious parslie Rosemarie a litle Time whole Mace and a peece of swéet Butter and let it boyle in a pipkin by it selfe till it bee well boyled and then when you serue in your Gurnard powre the same broth vpon it To seeth fresh Salmon TAke a litle water and as much Beere and salte and put thereto Parsley Time and Rosemarie and let all these boyle togeather Then put in your Salmon and make your broth sharpe with some Vinigar How to seeth a Breame PVt White Wine into a pot and let it séeth then take and cut your Bream in the middest and put him into the pot then take an Onion and chop it small then take Nutmegs beaten Synamon and Ginger whole Mace a pound of Butter and let it boyle altogether and so season it with salt serue it vpon sops and garnish it with fruite To seeth Roches Flounders or Eeles MAke yee good broth with newe Yeast put therein Vergious Salt Parsley a little Time and not muche Rosemarie and pepper so set it on the fire and boyle it when it is wel boyled put in Roches Flounders Eeles and a quantitie of swéet butter How to seeth Stockfish TAke Stockfish and water it well and then put out all the balâ—e from the fishe then put it into a pipkin and put in no more water then shall couer it then set it on the fire and as soone as it beginneth to boyle on the one side then turne the other side to the fire and as soone as it beginneth to boile on the other side take it of and put it into a Colender and let the water run out from it and put in salte in the boyling of it and take a little faire water and sweete butter and let it boyl in a dish vntill it be somthing thicke then poure it on the stockfish and so serue it in To seeth a Dory or a Mullet MAke your broth light with yest somewhat sauorie with salt and put therein a little Rosemarie and when it seeths put in your fish and let it seeth very softly Take faire water and vergious a like much and put thereto a litle new yeast corrans whole Pepper and a little Mace and Dates shred verie smal and boyle them wel together and when they be well boyled take the best of your broth that your fish is sodden in and put to it straweberries Gooseberries or Barberries sweete Butter and some sugar and so season vp your broth and poure vpon your Dorie or Mullet To stewe Herrings TAke ale and put therin a few onions small cut a spoonful of Mustard great raisons and saffron thick it with grated bread if you will haue puddings in them take the soft roes of the herrings stamp them with a litle thick almond milke and put thereto some Dates or Figs minced cloues mace Sugar saffron and salt and some corrans and grated bread To roste a peece of Stockfish TAke a quarter of stockfish and a litle grated bread and a litle creame foure yolkâ— of egs a few Dates minced with corrans synamon ginger and a litle pepper and so lay it to the fire baste it well with Butter and Vinigar some sinamon and ginger in your butter wherewith you baste it and so serue it To bake fish To make herring pies TAke herrings and crush them in your hands to shall you loose the flesh from the skin saue the skin as whole as ye can scrape of all the fish that none be left therupon then take a pound of almondes or as manie as ye bee disposed to make blanch them and stamp them and in the stamping of them put in one soft roe and one harde rowe and fiue or sixe Dates and a spoonfull or two of grated bread and a pint of Muscadell to grinde them withall but ye may not grind them to fine nor may not make them too moist with your muscadell but somewhat stiffe that you may fill the skinnes of your Herings Then take Rosewater and a little saffron to colour Almondes withall when yee haue ground them Then put in foure Dates and cut them fine and a handfull of Currans and a litle sugar then make fine paste and rol it as thinne as you can and strewe thereon a good deale of sugar then put your Herrings therin and bake them How to bake a Carpe TAke of the scales and take foorth the Gall and with cloues Mace and salte season it and take
corans and prunes and put about the carpe and take butter and put it vpon him and let him bake two houres How to bake a ioll of fresh Salmon TAke Ginger and salt and season it and certaine currans and cast them about and vnder it and let the paste be fine and take a litle Butter and lay about it in the paste and set it in the ouen two houres and so serue it in How to bake a Breame SCale it and take cloues Mace and salte and put it in fine paste Then take corans and set about it and a good quantiâ—◠〈…〉 ter and put it into the belly of the 〈…〉 about it let it bake two houres How to bake a Gurnard with 〈…〉 TAke certaine Eeles and a Gurnaâ—◠〈…〉 them into your Coffin take cloues 〈…〉 and salt and caste a litle into the boffâ—◠〈…〉 your coffin Then take the Eeles and lay them about the Gurnarde and the resiâ—uâ— of pour spice cast about it and take a quantitie of Corrans and Prunes let it bake thrée houres How to bake a trout WAsh it a litle and take two or three Eles a few Cloues mace ginger and Salt and season the Trout and the Eeles together and put them in the coffin together and a few Corrans about it and a quantitie of butter and let them bake an houre and a halfe How to make a good marchpane FIrst take a pound of long smal almonds blanch them in colde water Then take a cloth and dry them as dry as you can TheÌ„ stamp them small and put no liquor to them but as you must needes to keepe them from oyling and that litle that ye put to them must be Rosewater in like maner you should but wet your Pestels end therin for feare of putting too 〈…〉 â—â—uor therin and when you haue beaten 〈…〉 take half a pound of sugar or more 〈…〉 â—e beaten to smal powder but it must 〈…〉 â—â—gar then in put it to your Almondes 〈…〉 them altogether when they be beaâ—◠〈…〉 â—ake your wafers and cut them composse 〈…〉 of the bignesse that you will haue your Marchpane of Then so soone as you can after the tempering of the stuffe 〈◊〉 it be put in paste of wafers and strik in abroad with a flat stick of wood as euen as you can and pinch the very stuffe as if it were an edge set on theÌ„ put a paper vnder it then set it vpon a fair board and lay a Lattine bason vppon it the bottome vpward Then lay burning coales vpon the bottome of your bason and euer anon lift vp your bason to sée how it baketh and if it happen to be browne or to brown too fast in some places fold paper as broade as that place is and this well tended ye shal bake one in litle more then three quarters of an houre when it is baked put on your gold and your biskets and stick in long comfets and then shall yee make a good Marchpane But before that ye bake it yee must cast on it fine sugar and Rosewater and that wil make him to crispe like vnto yse likewise you must haue a hoope for to make your Marchpane in To make good Restons TAke a quart of fine flower lay 〈…〉 â—â—boord and make a hole in the miâ—◠〈…〉 â—lower with your hand and put a saâ—◠〈…〉 â—â—le Yest therein and ten yolkes of 〈…〉 put thereto two spoonefuls of Sinamoâ—◠〈…〉 one of Ginger and a spoonefull of cloue 〈…〉 Mace and a quarterne of Sugar fine beate and a litle saffron and halfe a spoonefull of Salt Then take a dishfull of Butter melt it and put into your flower and therwithal make your paste as it were for manchets and mould it a good while and cut it in peeces the bignes of Ducks egges and so moulde euerie péece as a manchet and make them after the fashion of an ackorn broad aboue and narrow beneath Then set them in an Ouen and let them bake thrée quarters of an howre Then take fiue dishes of butter and clarifâ—ie it clean vpon a soft fire then drawe foorth your Restons foorth of the Ouen and scrape the bottoms of them faire and cut them ouerthwart in foure péeces and put them in a faire charger and put your clarified butter vpon them Then haue powder of Synamon and Ginger readie by you and Sugar verie fine and mingle theÌ„ altogether and euer as you set your peeces thence togeather â—ast some of your sugar Sinamon ginger vpon 〈…〉 when you haue set them al vp lay 〈…〉 faire platter and put a litle butter 〈…〉 and cast a litle sugar vpon them 〈…〉 â—â—em in How to make a Vaunt TAke marow of Beefe as muche as you can hold in both your hands cut it as big as great dice. Then take ten Dates cut them as big as smal dice then take thirtie prunes and cut the fruite from the stones then take halfe a handfull of Corrans washe them and picke them then put your marrow in a cleane platter and your dates prunes and Corrans then take ten yolks of Egs and put into your stuffe afore rehearsed Then take a quarterne of sugar and more and beat it smal and put to your marrow Then take two spoonfuls of Sinamon and a spoonful of sugar and put them to your stuffe and mingle them altogether then take eight yolks of egs and foure spoonfuls of Rosewater strain them and put a litle sugar to it Then take a fayre frying pan and put a litle péece of butter in it as much as a Walnut and set it on a good fyre and when it looketh almost blacke put it out of your pan and as fast as you can put halfe of the yolks of Egs into the midst of your pan and let it run all the bredth of your pan and frie it faire and yellowe and when it is fryed put it in a fairâ— dish and put your stuffe therein and spread it aâ— the bottom of the dish and then make another vaunt euen as you made the other and set it vpon a faire bord and cut it in faire slices of the breadth of your litle finger as long as your Vaunt is then lay it vpon your stuffe after the fashion of a lattice window and theÌ„ cut off the ends of them as much as lyeth without the inward compasse of the dish Then set the dishe within the Ouen or in a baking pan and let it bake with leisure and wheÌ„ it is baked enough the marrow will come faire out of the vaunt vnto the brim of the dish TheÌ„ draw it out and cast theron a litle sugar and so you may serue it in How to make Frians TAke thrée handfull of flower seuen yolkes of egges and halfe a dishe of Butter make your paste therwith and make two Chewets therof as you would make two tarts and when it is driuen verie fine with your rolling pin then cut them in péeces of the bignesse of your hand Then
the fyre and rub it cleane and colour your Gellie therewith then take your bag and put Rosemarie in the bottome of it and hang it by the fire side and let your gellie runne two times through your bag into a faire vessell To make gellie with fish TAke Tenches and scalde them and drawe them and wash them cleane then put your Tenches into a fair pot then take white wine or claret and fill your pot therewith then take Isenbras as much as ye think best Then take your pot and set it on the fire and let it boyl the space of an hower and a half then take it from the fire and let your liquor run through a strainer then let your liquor stand till it bee colde Then order it in euerie point as yee did the other before that is made with flesh All necessaries apperteyning to a Banquet SYnamon Sugar Nutmegs Pepper Saffron Saunders Coleander Anniseeds Licoras al kind of Comfets Orenges Pomegranate Tornesall Lemmons Prunes Corrans Barberries conserued Paper white and browne seeds Rosewater Raisons Rie flower Ginger Cloues and mace Damask water Dates Cherries conserued sweete Orenges Wafers for your Marchpanes seasoned and vnseasoned Spinnedges To make a Tyssan TAke a pinte of Barley beeing picked sprinkled with faire water so put it in a faire stone morter and with your pestel rub the barley and that will make it tuske then pick out the barley from the huskes and set your barley on the fire in a gallon of faire water so let it seeth til it come to a pottell then put into your water Succory Endiue Cinkefoyle violet leaues of each one handfull one ounce of anniseeds one ounce of liquoris bruised and thirtie great raisons so let all this geare seeth till it come to a quart then take it of let it stand and settle and so take of the clearest of it and let it be strained and when you haue strained the clearest of it thē let it stand a good pretie while Then put in foure whites of Egs al to beaten shels and all then stir it well together so set it on the fire againe let it seeth and euer as the scum dooth rise take it of and so let it séeth a while then let it run through a strainer or an Ipocras bagge and drink of it in the morning warme How to clarifie Whey TAke the iuyce of Fumetorie halfe a pint of the iuice of Borage of Endiue of the tendring of hoppes of each of them a quarter of a pinte thē put al these iuices to a pottle of whey with three whites of Egges beaten and with Sugar sufficient then boyle them on an easy fire take away the scum of it as it riseth and when it is cold let it run through a fayre strayner take thereof euery morning halfe a pinte and before supper as much this wil pure your blood and wil continue good foure daies How to make fillets Gallantine TAke faire Pork and take of the skin and roste it halfe enough then take it off the spit and smite it in faire peeces and cast it in a faire pot then cut Onions but not too small and frie them in faire suet put them into the Porke then take the broth of Beefe or Mutton and put thereto and set them on the fyre and put thereto powder of Pepper Saffron cloues and Mace and let them boil well together Then take faire bread and Vinigar stéepe the bread with some of the same broth straine it and some bloud withall or els saunders and colour it with that and let all boyle together then cast in a litle Saffron and salte and then may you serue it in How to make Gallantine TAke tostes of white bread boile thē on a chafingdish of coals with vinigar whē it hath soked afore in the vinigar and in the boiling put in a branch of Rosemarie Sugar Synamon and Ginger straine it and serue it How to make tostes of Veale TAke the kidneyes choppe them verie small then put to it foure or fiue yolkes of Egges three spoonefull of sugar a little synamon and Ginger a spoonefull of Corrans cleane washed and picked choppe them altogeather then make sops of stale white breade and lay your stuffe vpon them and take a frying pan and a dish of sweet Butter in it and melt it then put in your tosts and frie them vpon a soft fire then lay them in a dish and cast sugar on them your fire must be verie soft or els they will burne To make an apple moyse TAke apples and cut them in two or four peeces boyle them till they bee soft and bruise them in a morter and put thereto the yolks of two Egs and a litle swéet butter set them on a chafingdish of coales and boyle them a little and put thereto a litle Sugar synamon and ginger and so serue them in To make Pescods MAke your past with fine flower yolkes of Egs make it short and driue it thinne Then take Dates Corrans marrowe and cut them like Dice and season them with salt because of the marrow a litle then put in Synamon sugar and Ginger make your past as you do for the Frians in Butter or suet and serue them in To make pescods another way TAke apples and mince them small take Figs Dates Corans great Raisons Sinamon Ginger and Sugar mince them and put them all together and make them in lytle flat peeces and fry them in butter and Oyle Pettie seruices TAke faire flower Saffron and sugar make thereof paste and make thereof coffins and take the yolkes of Egs tried from the whites and see the yolks be all whole Then lay three or foure egs in the coffin and two or three peeces of marrow then take powder of Ginger sugar and corrans and roll the marrow in it and put all in the pie and couer it or bake it in a pan To make Spanish balles TAke a péece of a leg of Mutton and pare away the skin from the flesh chop the flesh very small then take marrow of beefe and cut it as big as a hasell nut take as much of marrow in quantity as yee haue of flesh put both in a fair platter and some salt and eight yolks of egs and stirre them wel together then take a litle earthen pot and put in it a pint and a halfe of beefe broth that is not salt or else Mutton broth and make it seeth then make balles of your stuffe and put them in boyling broth one after another and let them stewe softly the space of two houres Then lay them on sopps three or foure in a dish and of the vppermost of the broth vpon the sops and make your balles as big as tennis balles To make balles of Italie TAke a peece of a legge of Veale perboyle it then pare away al the skin and sinews and chop the Veale very small a litle salt and pepper two yolks of Egges hard rosted and seuen yolks raw
but before yée take it off haue your drinke ready in a fair bason on a chafingdish of coales and powre the milk into the bason as it standeth ouer the chafingdish wtâ—re so couer it let it stand a while Then take it vp and cast on Sinamon and sugar and so serue it in Mistresse Drakes way to make soft Cheese all the yeere through that it shall be like rowen Cheese TAke your milke as it commeth from the Cow and put it in a vessell til it be cold theÌ„â—ake as much faire water and set it on the fire wheÌ„ your water is warm put so much of your water is warm put so much of your water in that milk as wil warme the milk Then take a spoonefull of runnet and more and put into your milke and make your Chéese and put it into a faire cloth and so put it into the presse turne it in the presse often and wipe it wyth faire clothes as often as ye turne it To make Fritters TAke a pinte of Ale and foure yolkes of Egges and a litle saffron a spooneful of Cloues and mace and a litle salte and halfe a handfull of sugar put all this in a faire platter and stirre them all together with a spoone and make your batter thereof Then take ten Apples pare and cut them as big as a groate put them in your batter then take your suet set it on the fire when it is hot put your batter your apples to your suet with your hande one by one and when they be faire and yellow take them out and lay them in a faire platter and let them stand a litle while by the fire side Then take a fair platter and lay your fritters therein and caste a litle sugar on them and so serue them in To make Curde Fritters TAke the yolks of ten Egs and breake steÌ„ in a pan put to them one handfull of Curds and one handful of fine flower and straine thâ— all together and make batter and if it be not thicke enough put more Curdes in it and salt to it Then set it on the fire in a frying panne with such stuffe as ye will fry them with and when it is hot with a ladle take part of your batter and put of it into your panne and let it run as smal as you can stir theÌ„ with a stick and turne them with a scummer when they be faire and yellow fryed take them out câ—st sugar vpon them and serue them foorth To make Fritters with marrow TAke thrée handfuls of fine flower and more and lay it in a faire platter and put thereto sixe yolks of Egs and almost a pint of ale and a good handful of Sugar and two spoonfuls of Sinamon and a spoonful of Ginger and halfe a spoonefull of cloues and mace a little salte and a litle saffron to collour it withall Then take a spoone and stir all these for said things together and make your batter therewith then take your marrow and cut it of the bignesse of a groat then haue a frying pan readie with swéet suet therein and set it to the fyre and when it is hot dip your marrow in the butter and put it into the pan péece by peece and euer be stiring them with a stick and wheÌ„ they be fryed take theÌ„ out of your pan with a scummer and lay them in a faire platter and take Sugar Sinamon and Ginger and cast vpon them and so serue them in How to make Stocke Frittors TAke a handful of Marrow or the kidneyes of a Calfe chop them small Then take ten yolks of egs and put them in your marrow or kidneâ—es Then take a handfull of Corrans and wash them cleane put them to your stuffe and take ten dates and cut them smal and put them to your stuffe and take two handfull of grated bread two spoonful of Ginger and one spoonfull of sinamon and a spoonfull of cloues and mace a quarter of Sugar and a litle SaffroÌ„ and mingle your spices and stuffe together in a fair platter then take two handful of fine flower and sixe yolks of egges and make your batter therwith with ale and Saffron Then make of your stuffe afore rehearsed litle pilles as bigge as a walnut Then haue a frying pan readie with fair suet therein vpon the fire and when it is hot dip your pilles into your batter and put them into your frying pan fry them as ye would frie frittors and that done put theÌ„ in a platter and cast a litle Sinamon Sugar and Ginger on them and so serue them in How to make Frittors with Apples TAke fine flower and temper it with Butter and a litle salt and make a batter and take a very litle saffron to colour your batter withall and when your batter is made straine it through a strainer then cut your apples of the bignes of a groat and put them to your batter then put your suet to the fire and when it is hot put a peece of your apples to your suet and if it rise quicklie then your stuffe is well seasoned if it abide in the bottome then it is noâ— halfe enough therfore when it riseth from the bottome fill pour pan one after another as fast as ye can and when they are faire coloured take theÌ„ out with a scummer and put them in a platter and alwaies whiles they are in the pan stirre them with a stick and looke that ye haue liquor enough Then take your frittors and put them in a fair platter and then scrape Sugar enough vpon them How to make frittors of spinage TAke a good deale of Spinage and wash it cleane and boyle it in faire water and when it is boyled put it in a collender let it coole Then wring all the water out of it as nere as ye can lay it vpon a board and chop it with the back of a chopping knife very smal and put it in a platter and put to it four whites of Egs and two yolks and the crums of half a manchet grated and a litle sinamon and ginger and stirre them wel together with a spoon and take a frying pan and a dish of swéet Butter in it when it is molten put handsomely in your pan halfe a spoonful of your stuffe and so bestowe the rest after frye them on a soft fire and turn them when time is lay theÌ„ in a platter and cast sugar on them To make Pancakes TAke new thicke Creame a pint foure or fiue yolks of egs a good handfull of flower and two or thrée spoonefuls of ale strain them together into a faire platter and season it with a good handfull of sugar a spooneful of Synamon and a litte Ginger then take a friing pan and put in a litle peece of Butter as big as your thombe and when it is molten brown cast it out of your pan and with a ladle put to the further side of your
good peece of Sugar and boil them well together then take two or three yolkes of egges sodden and strain them and thick it withal and boil your prunes by themselues and lay vpon your Capon poure your broth vpon your capon Thus may you boyle anie thing in white broth An other way to boyle a capon in white broth TAke marow bones breake them and boile them and take out the Marrowe Then seeth your capon in the same liquour Then take the best of the liquour in a small potte to make your broth withall then take Currans Dates and Prunes and boile them in a potte by themseiues till they bee plum then take them vp and put them into your broth then put whole Mace to them and a good quantitie of beaten Ginger and some Salte Then put the Marrowe that you did take from the bones and straine the yolkes of Egs with Vineger and put them into your Broth with a good peece of Sugar but after this it must not boile then take bread and cut thereof thin sippets and lay them in the bottome of a dish then take sugar and scrape it about the sides of the dish and lay thereon your Capon and the fruit vpon it and so serue it in To boile a Capon in brewes YOu must boyle your Capon with fatte meat then take the best of the broth and put it in a pipkin and put whole mace to it whole Pepper some red Currans halfe as much white Wine as you haue of broth good store of marrowe and Dates and scum them cleane and kéep your liquor verie clear and season it with vergious and Sugar and then lay your Capon vpon browes finely cut and so poure your broth vpon it To boyle a Capon with Orenges or Lemmons TAke your Capon and boyle hint tender and take a little of the broth wheÌ„ it is boiled and put it into a Pipkin with Mace and Sugar a good deale and pare thrée Orrenges and pill them and put them in your Pipkin and boyle them a little among your broth and thicken it with wine and yolks of egges and Sugar a good deale and salt but a little and set your broth no more on the fire for quailing and serue it in without sippets To make Sops for a Capon TAke tostes of bread Butter Claret wine and slices of Orenges and lay them vpon the tostes and Sinamon Sugar and Ginger To make Sops for Chickens FIrst take Butter and melt it vpon a chafingdish with coales and laye in the dish thinne tostes of breade and make Sorell sauce with Vergious and Gooseberries seeth them with a little Vergious and lay them vppon To boyle a Mallard with cabage TAke the Cabage and pick them cleane and wash them and perboile them in faire water then put them in a Colender and let the water runne from them then put them in a faire pot and as much beefe broth as will couer them and the Marie of three Mary bones whole Then take a Mallard and with your knife giue him a launce along vpon each side of the breast Then take him of and put him into your Cabage and his dripping with him for he must be roasted halfe enough and hys dripping saued and so let him stewe the space of one hower Then put in some pepper and a little salt serue in your Mallard vpon sopps and the Cabage about him and of the vppermost of the broth To boile a mallard with Onions TAke a Mallard rost him halfe enough and saue the dripping then put him into a faire pot and his grauie with him and put into his bellie sixe or seuen whole Onions and a spoon full of whole pepper and as much abroad in your pot put to it as much Mutton broth or béefe broth as will couer the Mallarde and halfe a dish of swéete butter two spoonefuls of Vergious and let them boile the space of an houre Then put in some salt and take off the pot and laie the Mallard vpon soppes and the Onions about him and powre the vppermost of the broth vpon them To boyle a Ducke SEeth the Ducke with some good Marrow bones or Mutton and take the best of the broth and put therein a few Cloues a good manie sliced Onions and let them boile well together till the Onions bee tender and then season your broth with Vergious and a litle bruised pepper Take vp your Ducke and laie it vpon sops and giue it two slices vpon the brest and sticke it full of Cloues and powre the broth vpon it To boyle Stockdoues SEeth them with béefe or mutton Take the best of the broth and put in a pipkin and put thereunto Onions finely minced and a fewe Currans and so boile them till they be verie tender and season theÌ„ with vergious and a litle swéet butter and powre them vpon your Stockdoues when they be laid vpon your sops To boyle a Conie with a pudding in his bellie TAke your Conie and flea him leaue on the eares and wash it faire and take grated bread sweet suet minced fine Corrans and some fine hearbes Peniroiall winter sauerie Parslie Spinnage or â—eetes sweete Marioram and chop your hearbes fine and season it with Cloues Mace and Suger and a litle Creame and salt and yolkes of Egges and Dates minced fine Then mingle al your stuffe together and put it into your rabbets bellie and sowe it vp with a thred For the broth take Mutton broth when it is boyled a little and put it in then put in Goose berries or els Grapes Currans and swéete Butter Vergious salte grated bread and Sugar a litle and when it is boyled lay it in a dish with sops and so serue it in To boyle Chickens or Capons FIrst boyle them in faire water till they be tender then take bread and stéepe it in the broth of them and with the yolkes of foure or fiue Egges and Vergious or white Wine straine it and there with season your broth and your Capon in it Then take Butter Parslie and other small hearbs and chop them into it And so serue them foorth vppon soppes of bread To boyle Chickins with a Cawdle TAke your chickens wheÌ„ they are fair scalded and trussed and stuffed with Parselie in their bellies and put them in a potte with faire water and a little salt and put to them twentie Prunes halfe a handfull of Corrans and Raisons and let them boyle altogether till your Chickens be tender then take sixe yolkes and a pinte of Vinegar and straine them together and put thereto a quarterne of Sugar or as yee thinke meete and so let it boyle but ye must stirre it still els it wil curd and when it boyleth take it from the fire then take your chickins and put them in a colender that the broth may goe cleane away and so put your chickens and the fruite into the cawdell and make soppes and lay on your chickens and the fruite and powre on the cawdell To seeth
To make Blaminger TAke a Capon boyle him in faire water verie tender then take the brawne of him chop it small then take Almones and blanch them and beat them small and then put in your chopped capon and beate them together verie small then a quart of Creame and the whites of ten Egs the crum of a fine Manchet and your stuffe and mingle them altogether then strain them and when it is strained put in a good quantitie of Sugar and a little salt Then take a faire pot and put your stuffe in it and set it to the fire stirre it and boyle it as thicke as an Apple moise when you haue boyled it lay it in a fair platter til it be colde then strain it againe with a litle Rosewater and when you serue it in cast sugar vpon it dish it in thrée partes How to make Blaminger without Creame or Egs. TAke a capon and almonds and beat them as before is said Then take faire hot water and put into your capon and Almondes then put the crumme of a Manchet in it and let it stand and soke then strain it and when it is strayned put in your sugar and boyle it of the thicknes of an apple moise then let it cool and straine it againe with a little Rosewater and so serue it Stewed meates To make stewed broth either for flesh or fish TAke halfe a handfull of Rosemarie and asmuch of Time and binde it on a bundle with thréed after it is washt and put it in the pot after that the pot is cleane scummed and let it boile a while then cut sops of white bread and put them in a greate charger and put on the same scalding broth when it is soken enough straine it through a strainer with a quantitie of wine or good ale so that it be not too tart and when it is strained poure it in a pot and then put in your raisins and Prunes and so let them boyle till the meate be enough If the broth bee too sweete put in the more wine or else a litle Vinegre To make stewed steakes TAke a brest of Mutton cutte it in péeces wash it clean then put it in a faire pot and fill your pot with ale or halfe wine and halfe water make it séeth and scum it cleane Then put into your pot a fagot of Time and Rosemarie and Parslie and thrée or foure Onions cut rounde take a litle Parsley picked very small let them boyle altogether Then take Prunes smal Raisons and great Dates and let them boile altogether then season your pot with these spices Take Salt and a litle Saffron Cloues and Mace Sinamon Ginger a litle Sugar take a quantitie of thess spices and put them into your pot let them stew altogether and whē they be tender put a litle Vergious to them and let them stew againe then lay soppes of a Manchet vnder them in a platter at the first yee must put a good deale of marrow in it To stew a capon in white broth TAke marrow bones with the capon and séeth them in faire water put to it a few maces and thrée races of Ginger minced and salt and when the Capon is almost sodden put in a good quantitie of Lettuce and let them séeth a while Then serue in the Capon vpon sops and the hearbs vpon it To stew a Capon in Lemmons TAke and slice your Lemmons put them in a platter and put to them white wine Rose water and Sugar and so boyle them and sugar till they be tender Then take the best of the broth wherein your Capon is boyled and put thereto whole mace whole Pepper and red Corrans Barberies a litle Time and good store of Marrowe Let them boyle well together till the broth bee almost boyled away that you haue no more than will wet your soppes Then pour your Lemmons vpon your Capon and season your broth with Vergious and Sugar and put it also vpon your Capon To stew Chickens TAke the best of your mutton broth and put thereto a litle whole pepper and a litle whole Mace Parsley and Time and boyle them Then put in halfe a dish of swéet butter Vergious and a péece of Sugar Then take a good quantity of Gooseberies and boil them by themselues in a litle broth and poure them vpon your Chickens put into your broth a spoonfull of yest To stew birdes TAke small birds faire picked drawne the legs cut off frye them in butter or suet wel Then lay them in a faire cloth and let the Butter soak all away then take Onions minsed small cast them in a pot and take a portion of Sauell of wine draw them through a strainer and cast it into the pot with the Onions and birds fryed with Cloues Mace and a litle Pepper let all these boyle together till it be enough and put to it sugar powder of Ginger salt and Saffron and so serue it foorth To stew Larks or Sparrowes TAke of your mutton broth the best and put it in a pipkin and put to it a litle whole Mace whole pepper Claret wine marigolde leaues Barberies Rosewater vergious sugar and Marrow or else swéet butter per boil the Larkes before and then boyle them in the same broth and lay them vpon sops An other way to stew Larkes YOu must take them draw them clean and cut of their féet then take a good deal of wine in a platter and take a good deale of marrow and put it in the wine and set them on a Chafingdish and let them stew there a good while then take a quantity of small Raisins and wash them cleane and put them into the broth and take a litle Suger and Synamon and a few crums of Manchet bread and put them into the Larkes and let them stew altogether Then take and cut half a dozen tostes and lay them in a platter then put them into a dish with broth and serue them out How to stew a mallard TAke your mallard and séeth him in fayre water with a good marrowe bone and in Cabbage worth or Cabbage Lettice or both and some parsnep roots and Carret roots and when all these bée well sodden put in prunes put in prunes enough and thrée dates and season him with salt cloues and Mace and a litle sugar and pepper and then serue it out wyth sippets and put the Marie vpon them and the whole Mace say on the sippets and the dates quartered and the prunes and the roots cut in round slices and lay them vpō the sippets also and the Cabage leaues lay vpon the mallard To stew a Cocke YOu must cut him in six péeces and wash him clean and take prunes currans and dates cut very small and raisons of the sun and sugar beaten verie small sinamon Ginger and nutmegs like wise beaten and a litle maidens haire cut verie small and you must put him in a pipkin and put in almost a pint of Muskadel
the yolke of an Egge and sette your Orenges into to the paste and then bake it well Then fill your paste almost ful with Sinamon Ginger and Sugar also apples must be taken after the same sort sauing that whereas the core should be cut out they must be filled with butter euerie one the hardest apples are best and likewise are Peares and wardens and none of them all but the Wardens may be perboiled and the ouen must be of a temperate heat two houres to stand is enough To bake quince pies PAre them and take out all the Core then perboyle them in water till they bée tender Then take them foorth and let the water runne from them till they be drie Then put into euerie Quince Sugar sinamon and ginger and fill euerie pie therewith and thē you may let them bake the space of an houre and so serue them To bake orenges FIrst take twelue Orenges and pare away the yellow rinde of them cut them in two péeces and wring out the iuyce of them then lay your pilles in faire water and when it is boyling hot put your Orenges therin let them seeth therein vntill the water be bitter Then haue another potte of water readie vppon the fyre and when it dooth séethe put your Orenge pils therein and let them seeth again in the same water vntil they be very tender then take your Orenges out of the pot put them in a bason of fayre cold water and with your thombe take out the core of your Orenges and wash them cleane in the same water and lay them in a faire platter so that the water may run from them then take a quart of Bastard clearet wine or white wine if you take a quart of Bastard put thereto a quartern of sugar if you take claret or white wine ye must take to euerie pint a quarterne of Sugar and set it to the fire in a faire pot then put your Orenges therein and seeth them till the liquor come to a sirrop when it is come to a sirrop take a fair earthen pot and put your Orenges and your sirrop altogether so that your Orrenges may be couered with your sirrop if you lacke syrrop you must take a pinte of Claret wine and a quarterne of Sugar and make thereof a sirrop and put it into your Orenges and stoppe your pot close after this maner you may keep them two moneths and when you will bake them take an ounce of Synamon and half an ounce of ginger and beat them smal then take two pound of sugar and beat it in like maner Then put your sugar Sinamon and Ginger in a faire platter and mingle them together Then take foure handful of fine flower lay it vpon a faire board and make an hole in the midst of the flower with your hand then take a pinte of fair water eight spoonfuls of Oyl and a little saffron and let them seeth altogether and when it seeths put it in the hole in the midst of the flower and knead your paste therwith then make little round coffins of the bignesse of an orenge and when they be made put a little sugar in the bottom of them then take your Orenge pilles and fill them full of sugar and spices afore rehearsed and put them into your coffins and fill the coffins ful of the same sugar and spices when the spices be in them close them vp and set them vppon papers and bake them in an ouen or baking pan but your Ouen may not be too hot if your coffins be dry after the baking you may make a litle hole with the point of a knife vpon the couer of thē and with a poone put a little of the sirrop to them at another season you must make your paste with foure handfuls of fine flower and twelue yolks of egs and a litle saffron make your paste therewith Another good way to bake Orenges PAre the vtter rinde as thin as you can thē take the Orenges and cut out a litle hole in the top with a narrow pointed knife picke out as nigh as yée can al the pames then seeth them in faire water boyling a soft pace and whē the water is bitter haue more water readye and change the first water and so let them séeth in the second water a good while softly boyling let them not be very tender for after that boyling ye must put them in an other liquor that must be water and hony very swéet sodden together scummed then put into that a good quantity of Saffron and so put in your orenges and let them séeth well in that water til they be verie tender if yee will bake them put Claret wine and sugar together and let it boyle wel Then fil your Orenges of drie Sugar and Ginger and turne the hole of your Orenges vp ward then put the Claret wine in till your coffin be almost full and sée that there be Sugar enough in the coffin and close it vp and a litle before ye wil serue it in put in more of the Claret wine and Sugar that was firste sodden at the hole aboue in the coffin Thus ye may keepe your Orenges in that same liquor that ye did séeth them in first a moneth or more and if ye think that the liquor changeth séeth it againe and it wil amend and if you think that the Orenges doo not looke yellow enough put Saffron in the liquor and with a feather collour your Orenges To bake Peaches TAke Peaches pare them and cut them in two péeces take out the stones as cleane as you can for breaching of the Peach then make your pie thrée square to bake fowre in a pie let your paste be verie fine then make your dredge with fine Sugar Synamon and Ginger and first lay a little dredge in the bottome of your pies Then put in Peaches and fill vp your coffins with your Dredge and put into euery coffin thrée spoonfuls of Rosewater Let not your Ouen be too hot c. To bake pippins TAke your pippins and pare them and make your coffin of fine paste and cast a little sugar in the bottome of the pie Then put in your Pippins and set them as close as ye can then take sugar sinamon and Ginger and make them in a dredge and fill the Pie therewith so close it and let it bake two houres but the Ouen must not be too hot To make a good Castard TAke a platter full of Creame if it bee a quart then take sixe yolks of Egges to a pint thrée Egges and when you set your Creame ouer the fire cut your butter in smal peeces and but it into your creame it be litle more then the quantitie of a Walnut it is enough and season it with salt Sugar cloues mace and saffron and so couer it and let it be set vpon a chafingdish or pot of séething water and when it is well hardned cast on it minced Dates and small