they are baked inough set a good deale of swéet butter vpon a chafingdish and coles thē cut your loaf in three peeces and butter it then strew sugar betwixt euery péece and serue it out For brenning meats TAke wine and good Ale and fill thē well togither and they will then bren and this is good for Sewes or dish meates and all other meates that a man will haue brenning To make Almond Butter BLanch two pound of Almonds and bray them small in a Morter but put no Licour to thē of a good while but bray them as small as you can and whē they be small inough cast a little water to them into the Morter then draw them through a Strainer as you can then put it into a faire pot with a quarter of a pound of sugar and set it on the fire but stir it well for burning and put in a little Salt but not too much and when it boyleth take it from the fire and put to it a good quantitie of Damaske water or rose-rosewater with an eye of saffron but not too much then take a faire Cloth of an elle long and lay the butter vpon it and let the cloth be held strait and draw vnder the same cloth with a Ladle that the water may come clean from it and thē draw it aboue in the midst of the cloth and knit the corners of the cloth togither and so hang it vp and let it dry and then dresse it into dishes and print it as you doo butter and plant it with kernels of Pomgranets and so serue it foorth To make Almond milk hot TAke blanched Almonds and bray them smal then with faire water draw them through a strainer and make them not too thin nor too thick and then put them into a pot with a quarter of a pound of sugar and let them boile ouer the fire and when they boyle take them from the fire then take a manchet loaf and cut it in thin péeces stéep it in a pinte of White wine as Bastard Tire or Maulmsie then cast it into Almond Milk and dresse it in fair dishes and so serue it foorth To make Ipocras TAke a gallon of Wine and an ounce of Sinamon two ounces of Ginger and a pound of Sugar twenty cloues brused and twenty corns of pepper groce beaten and let all those soke one night and let it run through a bag To make Conserue of Quinces after the manner of Spaine TAke six or seuen pound of Quinces and two gallons and a halfe of water and set your water on the fire till it be thorow warm then put therto the whites of two Egs shels and all and all to stir it with a stick and then let it stand vpon the fire till it cast a great scum Then take of the said scum and put therto fiue pound of Sugar and let it stand till it be molten and a little while after and then take it from the fire and let it run through a woollen cloth of Cotten and then put in your Quinces clean pared and the cores clean taken out and so set them vpon the fier the space of an houre and a halfe and then take them of the fier and strain them through a canuas cloth water and al and then set them vpon the fire again let them seethe the space of two houres a half and all that time stir it with stickes with broade endes and to know when it is inough lay it vpon a box lid and when it commeth vp cleane it is enough To make Conserue of Orenges TAke Orenges and pare them very thin the red of the out sides away and quarter them in four and take away the white of the inside then séeth them in faire water softlye for breaking ofte change them in warm water til they be soft as the yelownes dooth seeth away so weareth away the bitternes thē take them out of the water and lay them in a fair vessell that the water may run away from them then beate them small with a spoone and put to euery pound of Orenges one pound of sugar and half a pound of Rosewater and boile them togither and box them To preserue Orenges TAke your Pilles and water them two nights and one day and dry them clean againe and boyle them with a soft fire the space of one hower then take them out to coole and make your sirrop half with rose-rose-water and half with that liquor put double sugar to your Orenges and when your sirup is halfe sodden then let your Orenges seethe one quarter of an houre more then take out your Orenges let the sirop séeth vntill it rope and when all is colde then put your Orenges into the sirrop the white of an Egge and Sugar beaten togither will make it to candie To make sirup of Violets FIrst gather a great quantitye of Violet flowers and picke them cleane from the stalkes and set them on the fire and put to them so much rosewater as you think good then let them boyle altogither vntill the colour be forth of them then take thē of the fire and straine them through a fine cloth then put so much Sugar to them as you think good then set it againe to the fire vntill it be somewhat thick and put it into a violl glasse To make Cherries in confection TAke ripe and chosen cherries cut of half the stalks and put them in a frying pan ouer a soft fire for euery pound of Cheries strew vpon them a pound of good white sugar in pouder séeth them so till the third part be wasted when they are sod put in a little Rosewater with a few cloues and sinamon beaten togither then let them coole two or thrée houres and then put them into your pots To make Prunes in confection TAke Prunes of damaske do like with them as you did with cheries saue that for euery pound of Prunes take xij ounces of sugar and that there must be wasted the fourth parte of the sirrup awaye and that the Cloues and Sinamon must be but half brused or els both be a like Marmalade of Quinces or any other thing TAke the Quinces and quarter them and cut out the Cores and pare them clean and séeth them in faire water til they be very tender then take them with rose-water and strain them and doo as is aforesaid in euery thing To preserue Quinces FAire core your Quinces and séethe Licour vpon the fire and put in the cores and séeth them very well with two or three péeces of Quinces and then put in your Quinces and let them boyle very softlye till they be tender then take vp your quinces and set them faire vpon a cloth and let your Licour séethe a great while till it be somewhat high coloured of the Quinces and then when the licour is colde and the Quinces be colde then put in your Quinces againe and so faire couer them These wil serue to bake or
A BOOK OF COOKRYE Very necessary for all such as delight therin Gathered by A. W. And now newlye enlarged with the seruing in of the Table With the proper Sauces to each of them conuenient AT LONDON Printed by Edward Allde 1591. The order how Meats should be serued to the Table with their sauces The first course POtage or stewed broth boiled meat or stewed meat Chickins and Bacon Powdred Beefe Pyes Gooce Pigge Rosted Béefe Rosted Veale Custard The second course ROsted Lamb. Rosted Capons Chickins Pehennes Bakte Venison Tart. The seruice ar Supper POtage or Sew A Sallet A Pigges petitoe Powdred Béef sliced A shoulder of mutton or a brest Vele Lamb Custard The second course CApons rosted Cunnies rosted Chickins rosted A Pye of Pigions or Chickins Baked Venison Tarte The seruice at Dinner BRawne and Mustard Capons stewed in white broth A Pestell of Venison vpon brewes A chine of Beef a brest of mutton boild Chewets or Pyes of fine mutton Thrée gréen géese in a dish sorrell sauce For a stubble goose mustard and vinagre After Alhalowen daye a Swan sauce Chaudron A Pigge A dubble Rib of Béef rosted sauce Pepper and Vinagre A loyne of Veale or brest sauce Orenges Half a Lamb or a Kid. Two Capons rosted sauce wine salt Ale and Salt except it be vpon sops Two Pasties of falow Déer in a Dish A Custard A Dish of Leash The second course IElly Pecock sauce wine and Salt Two Cunnies or half a dosen of rabbets sauce Mustard and Sugar Half a dosen of chickins vpon sorrel sops Half a dozen of Pigions Mallard Teale Gulles Storke Sauce Mustard and Vinagre Hernsew Crane Curlew Bittur Bustard Sauce Gallentine Fesand sauce water and salt with Onions sliced Half a dozen of Woodcocks sauce Mustard and Sugar Half a dosen of Partriges Half a dosen Railes sauced as the Fesand A dosen of Quailes A dish of Larkes A pasty of red Déere Tarte Ginger bread Fritters Seruice for Fish daies BVtter A Sallet with hard Egges Potage of sand Eeles and Lamprons Red Hering gréen broiled sugar strewed vpon White Hering Ling. Haburdine Sauce Mustard Salt salmon minced sauce mustard and Vinagre and a little Sugar Powdred Cunger Shad. Mackrel Sauce Vinagre Whiting sauce with liuer and mustard Plaice sauce sarrel or Wine and Salt or Vinagre Thorne back sauce Liuer and Mustard Pepper and Salt strewed vpon it after it is brused Fresh Cod sauce Gréensauce Bace Mullet Eeles vpon Sops Roches vpon Sops Perch Pike in Pike sauce Trout vpon Sops Tench in Gelly or in Grissel Custard The Second course ¶ Flounders in Pike sauce Fresh Salmon Fresh Cunher Brit. Turbut Holibut Sauce Vinagre Bream vpon sops Carp vpon sops Soles or any other fish fried sauce the dripping Rosted Lampruns Rosted Porpos Sauce galentine Fresh Sturgion Creuice Crab. Shrimps Sauce Vinagre Baked Lamprye Tart. Figges Apples Chéese Raisins Peares Almonds blanched To make sauce for capons or Turky Fowles TAke Onions and slice them thin and boyle them in faire water till they be boyled drye and put some of the grauie vnto them and pepper groce beaten Sauce for a roasted Stock Doue TAke Onions and mince them not too small and boile them in a little claret Wine and when they be boyled almoste dry put therto Vinagre Sugar Pepper and some of the grauy of the Stockdoue To make sauce for a capon an other way TAke Claret Wine Rosewater sliced Orenges Sinamon and ginger and lay it vpon Sops and lay your Capon vpon it Sauce for capons Phesant Partriges or Woodcocks ONions sliced very thin faire water and pepper groce beaten Chauldron for a Swan TAKE white Bread and lay it in soke in some of the broth that the Giblets be sod in and straine it with some of the blood of the Swan a little peece of the Liuer and red Wine and make it somwhat thin and put to it Sinamon and ginger pepper Salt and Sugar boile it vntill it be somwhat thick and put in two spoonfull of the grauye of the Swan and so serue it in saucers being warme Galandine for a crane or a Hearne or any other Foule that is black meat TOste Bread and lay it in soke in vinagre and straine it with Vinagre and a litle Claret wine boile it on a chasingdish of coles and put in it sugar Sinamon and Ginger For Stewed and boyled Meates To stue a Capon TAke the best of the Broth of the pot and put it in a pipkin and put to it Corance and great raisins Dates quartered and onions fine minced strayned bread time and let them boile well togither when they be well boyled put in your prunes season it with cloues mace pepper and very little Salte a spoonfull or two of Vergious and let it not be too thick And your Capon being boyled in a pot by it selfe in fair water salt to kéepe it faire and thus you may boyle a Chicken vele béef or mutton after this sort To stue a Capon in Lemmons SLice your Lemmons and put them in a Platter and put to them white Wine and Rosewater and so boile them and Sugar til they be tender Then take the best of the broth wherin your Capon is boyled and put thereto whole Mace whole pepper red Corance barberies a litle time good store of Marow Let them boile wel togither til the broth be almost boiled away that you haue no more then will wette your Sops Then poure your Lemmons vpon your Capon season your broth with Vergious and Sugar and put it vpon your Capon also To boyle a Capon in white broth BOile your Capon in faire licour and couer it to keepe it white but you must boile none other meat with it take the best of the broth and as much vergious as of the broth if your Vergious be not too sower and put therto whole mace whole pepper and a good handfull of Endiue Letuce or borage whether of them ye wil small Raisins Dates Marow of marow bones a little stick of whole Sinamon the peele of an orenge Then put in a good peece of Sugar and boile them well togither Then take two or three yolkes of egges sodden and strain them and thick it withall boile your prunes by themselues and lay vpon your Capon poure your broth vpon your Capon Thus maye you boyle any thing in white broth An other to boyle a capon in white broth FIrst take Marow bones breake them and boyle them and take out the marowe Then séethe your Capon in the same licoure Then take the best of the licoure in a small Potte to make your broth withall Then take Corance Dates and prunes boyle them in a pot by themselues till they be plum then take them vp and put them into your brothe then put whole Mace to them and a good quantitie of beaten Ginger some Salt Then put the Marow that you did take from the bones and strain the yolkes of Egges with
them stue altogither then take and cut half a dosen Tostes and lay them in a Platter then put them in a dish with broth and serue them out To stue Sparrowes or Larkes TAke the best of Mutton broth and put it in a Pipkin and put to it a little whole Mace whole Pepper Claret wine Marigolde leaues Barberies Rosewater Vergious Sugar and Marrowe or els sweet Butter Perboile the Larkes before and then boyle them in the same broth and lay them vpon Sops To boile a Duck. SEeth the Duck with some good marow bones or Mutton and take the best of the broth and put therin a few Cloues a good many sliced onions and let them boile well together till the Onions be tender and thē season your broth with Vergious and a little sugar salt and a little brused pepper take vp your Duck and lay it vpon sops and giue it two slices vpon the brest and stick it ful of cloues pour the broth vpon it To stue a wilde Mallard TAKE a wilde Mallard with a péece of Mutton and set him on the fire and let him séeth and scum him cleane then straine a little bread and put it in stice halfe a dosen of Onions and take whole pepper and put it in and season it well with Vergious and couer it close and let it boyle till it be enough Then put it in a platter and serue it without Sops To boyle Stockdoues SEethe them with Beefe or Mutton take the best of the broth and put it in a pipkin and put thereunto Onions finelye minced and a few Corance and so boyle them till they be very tender and season them with vergious and a little swéet butter and pour them vpon your Stockdoues when they be laid vpon the Sops To stue a hinflank of Beefe without fruit BOyle your flank of Béef very tender till the broth be almost consumed then put the broth into a pipkin and put to it Onions Caret roots shred small being tender sodden before and pepper groce beaten vergious and halfe a dish of sweet butter and to lay it vpon To stue a Neares foot FIrst let your Neats foot be scalded and made cleane Then take Onions slice them and boyle them well in faire water Then take halfe water and halfe Wine so much as need to serue for the boiling of the Neats foot which will be soone enough and put it in a pipkin put therin some Cloues and a little whole pepper and take the onions out of the water they were sodden in and put them into the same pipkin and the Neats foote with them till it be almost inough Then take a little vergious half a dish of swéet butter and a little sugar and let them boyle a little togither and serue them in vpon Sops An other to stue a Neats foot BOyle the Onions in Muscadell and put therinto a fewe Corance whole pepper and cloues then put in your Neats foot and boyle it tender and season it with a good peece of butter and when they be well boyled lay them vpon sops and cast about your dish sides a little pouder of Ginger To boyle a Leg of Mutton with Lemmons VVHen your mutton is half boyled take it vp cut it in small péeces put it into a Pipkin and couer it close and put therto the best of the broth as much as shall couer your Mutton your Lemmons being sliced very thin and quartered and corance put in pepper groce beaten and so let them boile together and when they be well boiled seson it with a little vergious Sugar Pepper groce beaten and a little sanders so lay it in fine dishes vpon sops it wil make iij. messe for the table To boile Mutton with Endiue Borage or Lettice or any kinde of hearbs that may serue therunto VVHen your Mutton is well boyled take the best of the broth and put it in a Pipkin and put therto an handfull of Endiue borage or what herbs you list and cast therto a few corance and let them boyle well and put therto a péece of vpper crust of white bread season it with pepper groce beaten and a little Vergious and a little sugar so poure it vpon your meat To boile mutton for a sick body PVt your mutton into a Pipkin séeth it and scum it clean and put therto a crust of Bread Fennell roots Percely roots Corance great Raisins the stones taken out and hearbs according as the patient is If they be colde hot hearbs may be borne If they be hot colde herbs be best as Endiue Sinamon violet leaues and some Sorell let them boyle togither Then put in Prunes and a very little salt this is broth for a sick body To make balles of Mutton TAke your Mutton and mince it very fine with Suet. Then season it with Sugar sinamon Ginger Cloues Mace Salt and raw Egges Make it in round balles Let your broth seeth ere you put thē in Make your broth with Corance dates quartered whole Mace and salt Thick it with yolkes of Egges and Vergious and serue it vpon Sops How to boyle Pigges Petitoes TAke your Pigs féet and the Liuer and Lightes and cut them in small péeces then take a litle mutton broth and apples sliced Corance sweet butter vergious and grated bread put them altogither in a little pipkin with salt and Pepper perboyle your petitoes or euer you put thē in your Pipkin then when they be ready serue thē vpon sippets To still a cock for a weake body that is consumed TAke a red Cock that is not too olde and beate him to death and whē he is dead fley him and quarter him in small péeces and bruse the bones euerye one of them Then take roots of Fenell persely and succory Violet leaues and a good quantitye of Borage put the Cock in an earthen pipkin and betweene euerye quarter some rootes hearbs corance whole mace Anis seeds being fine rubbed and Licorice being scraped and sliced and so fill your pipkin with al the quarters of the Cocke put in a quarter of a pinte of Rosewater a pinte of white wine two or three Dates If you put in a peece of golde it will be the better and halfe a pound of prunes and lay a couer vpon it and stop it with dough and set the pipkin in a pot of seething water and so let it seethe twelue houres with a fire vnder the brasse pot that it standeth in and the pot kept with licour twelue houres When it hath sodden so many houres then take out the pipkin pul it open and put the broth faire into a pot giue it vnto the weak person morning and euening To make a Hodgepodge BOyle a neck of Mutton or a fat rump of Beef and when it is well boyled take the best of the broth and put it into a pipkin and put a good many onyons to it two handfull of marigold flowers and a handful of percely fine picked and groce shredde and not too
Vinager and put them into your broth with a good péece of Sugar but after this it must not boyle thē take bread and cut therof thin sippits and lay them in the bottom of a dish Then take sugar and scrape it about the sides of the dish and lay theron your Capon and the fruit vpon it and so serue it in To make Sops for a capon TAke Tostes of Bread Butter Claret wine and slices of Orenges and lay them vpon the Tostes and Sinamon Sugar and Ginger To make Sops for chickins FIrste take Butter and melt it vpon a Chasingdishe with Coales and lay in the Dish thinne Tostes of Bread and make Sorrell sauce with Vergious and Gooseberies séeth them with a little vergious and lay them vpon To boyle a capon in Browes YOu must boile your Capon with fat meát then take the best of the broth and put it in a pipkin put whole Mace to it whole Pepper some red Corance half asmuch white wine as you haue of broth good store of Marowe and Dates and scum them clean and kéep your licour very cléere and season it with Vergious and Sugar and then lay your Capon vpon browes finely cut and so poure your broth vpon it To boyle a Capon TAke your Capon and boyle it tender and take out a little of the broth and put it in a little pipkin with whole mace and a good deale of ginger and quartered Dates and boyle your corance and prnnes in very faire water by themselues for making of your broth black and thicken your broth with yolks of egges and wine strained togither or a little Vergious and let your broth boile no more when you haue thickned it for it will quail Then cut sippits in a platter and lay in your Capon and laye your fruite vpon it so dooing serue it out To boyle a Capon with Orenges or Lemmons TAke your Capon and boyle him tender and take a little of the broth whē it is boyled and put it into a pipkin with Mace and Sugar a good deale and pare three Orenges and pil them and put thē in your pipkin and boile them a little among your broth and thicken it with wine and yolkes of egges and Sugar a good deale and salt but a little and set your broth no more on the fire for quailing and serue it without sippets To boyle a Cony with a Pudding in his Belly TAke your Cony and sley him leaue on the eares and wash it faire and take grated Bread sweete Suet minced fiine corance and some fine hearbs Peneriall winter sauery percely Spinage or beets sweet margerum and chop your hearbs fine and season it with Cloues Mace and Sugar a little creame and salt and yolks of Egs and Dates minst fine Then mingle all your stuf togither and put it in your Rabets belly and sowe it vp with a thred for the broth take mutton broth when it is boyled a little and put it in a pot wheras your Rabet may lye long waies in it and let your broth boile or euer you put it in then put in Gooceberies or els Grapes corance and swéet Butter Vergious Salt grated bread and Sugar a little and when it is boyled lay it in a dish with Sops And so serue it in To boile Chickins or Capons FIrst boile them in faire water til they be tender Then take Bread and steep it in the broth of them and with the yolks of foure or fiue Egges Vergious or white Wine straine it and therewith season your broth and your Capon in it Then take Butter persly and other smal herbs and chop them into it And so serue them foorth vpon sops of Bread To seeth chickins in Lettice TAke a neck of Mutton with a marow bone and so let it seethe and scum it clean and let it boyle well togither and when it is enough then take out some of it and straine it and put in your Chickins Then take a good many Letuce and wash them clean and put them in Then take a little white Bread and straine it and put it into the pot to thick it withal Then put a little whole mace to season it with Pepper and Vergious and a little sugar and cut sops and lay them on and put on the marow and so serue them To boyle chickins with hearbs TAke your Chickins and scalde them and trusse the wings on put their féete vnder the wings of your Chickins and set them on in a little pot and scum them faire when they haue boyled put in Spinage or Letuice a good deale and Rosemary swéet butter vergious salt and a little Sugar and strained Bread with a litle wine and cut sippets and serue it out So may you boyle Mutton or Pigeons or Conny To seeth Hennes and capons in Winter in whitebroth TAke a neck of mutton a marow bone and let them boile with the Hennes togither then take Carret roots and put thē into the pot and then straine a little bread to thick the pot withall and not too thicke season it with Pepper vergious and thē couer them close and let them boyle togither then cut Sops and put the broth and the marrow aboue and so serue them To stue capons TAke the best of your mutton broth and put therto a little whole pepper and a little whole Mace Parcely and time and boile thē Then put in halfe a dish of swéet Butter Vergious and a péece of Sugar Then take a good quantitie of Gooseberies and boyle them by themselues in a little broth and poure them vpon your chickins put into your broth a spoonfull of yest To stue Sparrowes TAke Ale and set it on the fire and when it seetheth scum it and then put in your Sparrowes and small Raisins Sugar and Sinamon Ginger and Dates and let thē boyle togither and then take marrowe or Butter and a little vergious and keepe it close And when it is enough make Sops in Platters and serue them sorth To stue Sparrowes TAke good Ale a pottel or after the quantities more or lesse by your discretion and set it ouer the fier to boyle and put in your Sparowes and scum the broth then put therin Onions Percely Time Rosemary chopped small pepper and Saffron with Cloues and Mace a fewe And make sippets as you doo for Fish and laye the Sparrowes vpon with the said broth and in the séething put in a peece of sweet Butter and vergious if néed be For to stue Larkes FIrst take them and drawe them cleane and cut off their feete and then take a good deale of wine in a platter and take a good deale of marow and put it in the Wine and set them on a Chafing dish and let thē stew there a good while then take a quantitie of smal Raisins and wash them clean and put them into the broth and take a little sugar and Sinamon and a few crums of manchet bread and put them into the Larkes and let
small and so boyle them in the broth and thicke it with strained bread putting therin groce beaten pepper and a spoonfull of Vinagre and let it boyle somwhat thick and so lay it vpon your meat To make puddings of a Swine TAKE the blood of the Swine and swing it then put therto minced onions largely with Salt and the Suet of the Hog minced Then take the guts clean washed and stuffe them with the aforesaid stuffe and so seeth them then broile them vpon the coles and serue them foorth To make white Puddings of the Hogges Liuer YOu must perboile the Liuer and beate it in a morter and then straine it with Creame and put therto six yolks of Egges and the white of two Egs and grate halfe a halfepeny loafe of light Bread and put it therto with small Raisins and Dates Cloues Mace Sugar Saffron and the suet of Beefe Eisands with Otemeale grotes TAke a pinte of Creame and seethe it and when it is hot put therto a pinte of Otemeale grotes and let them soke in it all night and put therto viij yolks of egs and a little Pepper Cloues mace and saffron and a good deale of Suet of beefe and small Raisins and Dates and a little Sugar To make Liuerings of a Swine FIrst perboile the Liuer then stamp it in a Morter and when it is small inough put it in a vessell and put to it suct yolkes of Egges pepper cloues Mace and Salt Then take your Guts cleane washed and stuffe them with the foresaide stuffe then boyle them that doon serue them forth How to make a Pudding in a Turnep root TAke your Turnep root and wash it fair in warm water and scrape it faire and make it hollow as you doo a Carret roote and make your stuffe of grated bread and Apples chopt fine then take Corance and hard Egs and season it with Sugar Sinamon and Ginger and yolks of hard egs and so temper your stuffe and put it into the Turnep then take faire water and set it on the fire and let it boyle or euer you put in your Turneps then put in a good péece of swéet Butter and Claret Wine and a little Vinagre and Rosemarye and whole Mace Sugar and Corance and Dates quartered and when they are boyled inough then will they be tender then serue it in A Pudding in Egges TAke and boyle your Egges hard and blanch them and cut off the Crowne of them and take then of the yolks and chop them Beetes boyled and yolkes of hard egges grated Bread and Corance Salte Sugar Sinamon and Ginger and then put the yolkes of rawe Egges and mingle them altogither then put in your Egges then for your broth take a little Mutton broth Corance Dates Sugar a little salt and butter thicken it with yolks of Egs vergious and a little sugar so serue it in A Pudding in a Tench TAKE your Tenche and drawe it very cleane and cut it not ouer lowe Then take béets boiled or Spinage and choppe it with yolks of hard Egges Corance grated Bread salt Pepper Sugar and Sinamon and yolks of raw Egges and mingle it togither and put it in the Tenches bellye then put it in a platter with faire water and swéet butter and turn it in the Platter and set it in the Ouen and when it is inough serue it in with sippits and poure the licour that it was boiled in vpon it To make a pudding in a Carret root TAke your Carret root and scrape it fair then take a fine knife and cut out all the meat that is within the roote and make it hollow then make your pudding stuffe of the liuer of a gooce or of a Pig with grated bread Corance Cloues and mace Dates Pepper Salt and Sugar chop your Liuer very small and perboile it ere you chop it so doon put it in your hollow root As for the broth take mutton broth with corance carets sliste salt whole Mace swéet Butter Vergious and grated bread and so serue it forth vpon sippets A Pudding in a Cowcumber TAke your Cowcumber and cut out all the meat that is within it then take a Liuer of a Lamb or Pigge and Grapes or Gooceberies and grated bread pepper salt Cloues and mace and a little suet and the yolkes of thrée Egs and mingle altogither and put in the Cowcumber and let your broth boile or euer you put it in the broth must be made of Mutton broth Vinagre and Butter strained bread and Salt and so serue it out How to dresse Neatstungs FIrst boile them till they be very tender then make tostes of bread and toste thē till they be very black then wash the same tostes in faire water and put them in a faire earthen Vessell and then put to them flesh broth Vinagre red Wine Sinamon and Ginger and straine these altogither so that it be not too thick and put therto Sugar and salt and boyle all these togither then cut your tungs in faire leshes and so frye them in swéet Butter and that doone put the Leshes into your sauce and then let them boile well togither and so serue them with the same sauce A broth for a Neatstung TAke Claret wine grated Bread Corance swéete Butter Sugar and Sinamon boyle them altogither Then take the Neats tung and slice it and so lay it in your dish with sippets and serue it in A boyled Sallet TAke Spinage and boyle it and chop it and when it is chopt poure it in a little Pipkin with Corance sweete Butter Vinagre and Sugar boyle them altogither and when they are boyled put it in a dishe and lay sippets round about and strew suger vpon them and serue them out ¶ For Fish To seethe a Pike SCoure your Pike with bay Salte and then open him on the back faire washe him and then cast a little white Salte vpon him Set on faire water wel seasoned with Salte When this licour séethesh thē put in your Pike and fair scum it thē take the best of the broth when it is sodden and put it in a little Chafer or Pipkin and put therto parcely and a little Time Rosemary whole Mace good Yest and half asmuch Vergious as you haue licour and boile thē togither and put in the Liuer of the Pike and the kell being clean scaled and washed and let them boyle well then season your broth with pepper groce beaten with salt not too much because your licour is Salte that your Pike is boyled in put therein a good péece of sweete Butter and season it with a little Sugar that it be neither too sharpe nor too swéet So take vp your pike and laye it vpon Sops the skinny side vpward and so lay your broth vpon it A Pike sauce for a Pike Bream Perch roch Carp Flounders and all manner of Brooke fish TAke a posie of Rosemary and Time and binde them together and put in also a quantity of Parcelye not bound and put it into a
Cauldron of water salte and Yest and the hearbs and let them boyle a prittie while then put in the Fishe and a good quantitie of Butter and let them boyle a good while and you shall haue your Pyke Sauce For all these Fishes aboue written if they must be broyled take sauce for them Butter Pepper and Vinagre and boyle it vpon a chafingdish and then lay the broyled fish vpon the dish but for Eeles and fresh Salmon nothing but pepper and Vinagre ouer-boyled and also if you will frye them you must take a good quantity of Percely after the Fish is fryed put in the percelye into the Frying pan and let it frye in the butter then take it vp and put it on the fryed Fish as fryed Plaice Whiting and such other fish except Eeles fresh Salmon and Cunger which be neuer fried but baked broiled roasted and sodden How to seeth a Carpe CVt the throat of your Carp saue the blood in a saucer and take your Carpe and scoure him with Salt take out the gal and the Guts and leaue the Liuer and the fat in the belly of the Carp set on your licour water and Salt to seeth him and whē your licour seethes put in your carp or euer he be dead and take good heede for springing out of the Pan for it is euer good to seethe fish quick for it maketh the fish to eat hard Take the best of the broth and a little red Wine good store of Vergious new yest with the blood of the Carp strained and so put it in a Pipkin with Corance whole Pepper and boyle them altogither put therto half a dish of sweet butter and a little time and Barberies if you haue them and when they be well boyled season it not too swéet nor too sharpe and then poure it vpon your Carpe To seeth Roches Flounders or Eeles MAke ye good broth with new yest put therin vergious salt percely a little Time and not much rosemary and pepper so set it vpon the fire and boile it and when it is well boyled put in the Roches Flounders Eeles and a little swéet butter To seeth a Gurnard OPen your Gurnard in the back and faire wash and séeth it in water Salt with the fishy side vpward and when it is well sod take some of the best of the broth if you will or els a little fair water and put to it new yest a little vergious percely rosemary a little time a péece of sweet butter and whole Mace and let it boyle in a pipkin by it self till it be well boyled and then when you serue in your Gurnard poure the same broth vpon it To seeth a Dory or a Mullet Make your broth light with yest somewhat sauery with salt and put therin a little Rosemary and when it seethes put in your fish and let it seeth very softly take faire water and vergious a like much and put therto a little new Yest corance whole pepper and a little Mace and Dates shred very fine and boyle them wel togither and when they be well boyled take the best of your broth that your fish is sodden in and put to it sttrawberyes gooseberyes or barberyes sweet Butter some Sugar and so season vp your broth and poure vpon your Dorry or Mullet To seeth Turbut or Cunger SEt on water and salt and season it wel if the Turbut be great quarter him into foure quarters if he be small cut him but in halfe if it be a Burt seethe it whole after this sort When your licour doth séeth put in your sish and let it seeth very softly till it be sodden enough and when it is sodden take it not vp till the licour be colde Then take halfe white Wine with Vinagre and the broth that it was sodden in and lay the fish in it to souce Cungar Sturgion and all Fish that is to be souced in like manner sauing you must séethe your Sturgion in water and Salte and souce it with white Wine How to seeth Shrimps TAke halfe water and halfe béere or Ale and some salt good and sauery and set it on the fire and faire scum it and when it séetheth a full wallop put in your Shrimpes faire washed and seethe them with a quick fire scum them very clean and let thē haue but two walmes then take them vp with a scummer and lay them vpon a fair white cloth and sprinckle a little white salt vpon them Bake Meates For fine Pyes of Veale or Mutton PErboyle your meat and shredde it fine and shred your Suet by it selfe When your Suet is fine shred put it to your Mutton or Veale and mince them togither put therto halfe a dosen yolkes of Egges being hard sodden and fine minced small Corance dates fine minced season it with cloues and mace Sinamon and Ginger a very little Pepper a handfull of Carowaies Sugar and Vergious and some Salt and so put it into your paste being Chewets or Trunk pyes For Pyes of Mutton or Beefe SHred your meat and Suet togither fine season it with cloues mace Pepper and some Saffron great Raisins Corance and prunes and so put it into your Pyes To bake a Neats tung SEeth your Neats tung very tender and slice it diamond slices wash it with vergious season it with Pepper and salt sinamon and ginger then lay it into your coffin with Corance whole Mace Onions being very small minced with Marow or else very sweet butter some Sugar some dates being very small minced and put therein some vergious To bake a Pigge TAke your Pig and flea it and draw out all that clean which is in his bellye and wash him clean and perboyle him season it with Cloues mace nutmegs pepper salt and so lay him in the paste with good store of Butter then set it in the Ouen till it be baked inough To bake a gammon of Bacon TAke your Bacon and boyle it and stuffe it with Parcely and Sage and yolks of hard Egges and when it is boyled stuffe it and let it boyle againe season it with Pepper cloues and mace whole cloues stick fast in so then lay it in your paste with salt butter To bake Chickins SEason them with cloues mace sinamon ginger and some pepper so put them into your coffin and put therto corance dates Prunes and swéet Butter or els Marow and when they be halfe baked put in some sirup of vergious and some sugar shake thē togither and set them into the ouen again Bake Sparowes Larkes or any kinde of small birds claues féet or shéepes tunges after the same manner To make a Chicken Pye SCalde the Chickins draw them and pull out the brest bones then season thē with cloues and mace Pepper and Salte and if you haue them grapes or gooseberies when you haue so deon make paste of fine flower and put in your Chickins and set them in the Ouen then boyle foure Egs hard then take the yolks and strain
them with vergious and put Sugar thereto and put it into your chicken pye when it is half baked and when it is ready to be serued in annoint it ouer with butter Sugar rose-rosewater then put it into the ouen til you serue them in To bake Chickins without fruit SEason your Chickins with cloues mace and pepper lay thē into your paste with swéet butter gooseberies sugar and whole mace And when they be well baked put therto vergious yolkes of egges strained shake them togither and set them into the Ouen againe To bake Pigeons SEason them with Pepper salte and vergious and lay thē in your paste and put to them sweet Butter gooseberies and two or three spoonfull of vergious To bake Crane or Bustard FIrst take him and perboyle him a little and then take sweet Lard and Lard him withall thē put it into the Coffin and take Pepper and salt and season them togither and cast it vpon it and take butter and put it into the Coffin and so let it bake the space of foure houres and serue them forth To bake Geece or Capons SEason them with pepper and Salte put Butter therto and prick your goose with some Cloues To bake Turky Fowles CLeue your Turkye foule on the back and bruse al the bones Season it with Pepper groce beaten and salt and put into it good store of Butter he must haue fiue houres baking To bake Fesant or Partriges BAke your Fesant or Partridge as you doo your capon with Pepper and Salt and draw them with Lard if you wil and put to them sweet Butter How to bake Sparrowes or other small birds MAke paste of fine floure egges butter and faire water therof make Coffins then season your birds with sugar and ginger then take good chéese clene scraped and small minced with a little Butter and put them into your coffins and put therto your birds and close it till it be enough To bake Capons or Chickins TAke paste as is aforesaid and season the Capon with ginger salt and Vergious then take Lard and mince it meetlye small and put that first into the Coffin then put your Capon vnto it with the brest downward so couer it and bake it when it is almost enough put into it the yolkes of three or foure Egges strained through a strainer with a little vergious and so let it stand til it be inough To bake wilde Ducks VVHen they be fair dressed and perboiled season them with Pepper and Salt a few whole cloues amongst the and Onions small minced and swéet butter vergious and a little sugar For to bake Mallards FIrst trusse them and perboyle them and put them into the coffin then take pepper and Salt and season them and foure or fiue onions péeled and sliced and put them altogither with a good peece of swéet butter vnto the Mallards and so let thē bake two houres and when they be baked put in half a goblet of Vergious for euery Mallard and so serue them How to bake pyes of Calues feet TAke Calues feet and wash them boyle and blanch the haire of them season thē with cloues and mace and a little pepper vergious and sugar dates prunes corance and sweet butter then make your paste of fine flower with yolkes of Egges and raise the Coffin square when it is halfe baked then take it out and put in Vergious and sugar with the yolks of hard Egs strained How to bake Conies Rabets or Hares with fruit or without fruit SEason them with Pepper and Salte Cloues and mace and so laye them into your paste with Corance or Prunes great Raisins and if you will butter and a little vergious To bake small meats TAke Egges and séethe them hard then take the yolkes out of them and braye them in a morter and temper them with Creme and then straine them and put to thē Pepper Saffron Cloues Mace small raisins Almonds blanched and small shred and grated bread Take Peares also sodden in Ale and bray and straine them with the same Licour and put therto Bastard and Honny and put it into a pan and stir it on the fire til it be wel sodden then make little coffins and set thē in the Ouen til they be hard and then take them out againe and put the foresaid licour into them and so serue them forth To make small bake meats of Sirup and Peares TAke Peares and séethe them in Ale then bray them and straine them and put Sanders to them and Ale with the spices aforesaide and the Coffins in likewise ordered and so put in the sirup How to bake Venison VVHen it is perboiled season it with Salt and Pepper somewhat groce beaten and a little Ginger and good store of swéet Butter and when the Venison is tender baked put to it half a dosen spoonfull of Claret wine and shake it well togither To bake Venison to eat hot CVt the Venison in faire péeces in quantitie as you will haue your pasties and perboyle it that doon stick the grain side ful of Cloues and Lard the lean side with good lard and season it with pepper salt and all manner of spices then put the grained side of the venison downwards into the coffin of brown paste and so close it and bake it and whē it is open turn the grain side vpward To bake Venison to eat colde TAke Venison and cut it as the graine goeth and cut it in quantity as ye wil haue your Pasties and perboile it in faire water then take Lard and cut it in length of your flesh and therwith lard it as thicke as you can so that one péece of the Larde touch not an other Then take all manner of spices salt and Vinagre that doon put it into brown paste and bake it To bake Venison of red Deere LAye it in water and then wash it very clean out of the water if it be clean draw it with Larde then take meale and sift it and take faire licour and let it boile make your paste with that then take Béefe suet mince it and beate it driue out your paste very thick close it and let it bake six houres when it is half baked take Cloues mace and Vinagre and so boile thē togither put them into your redde Déere at a little hole made for that purpose And when you haue so doon stop the hole with some of the same dough and then set it in againe vntill it be inough To bake Venison of Fallow Deere LAy it in water and wash it very clean then perboile it if it be of the side raise the skin of it if it be of the haunch presse it season it with pepper and salt take good store of Oxe Suet and mince it very fine when von haue minced it beat it thē take Flower butter and Egges and make your paste stiffe then driue it out and then put in your suet and Venison and close it then take the yolk of an egge and a
and salt and make your pies but euen meet for one gubbin and put to it sweet butter let it not drye To bake a Stockfish SEason your Stockfish with pepper salt and lay it into the paste and put good store of butter to it and shred onions small and percely and cast it vpon the stockfish put a little vergious vnto it and bake it How to bake watered Herrings LEt your Herrings be wel watered and season them with Pepper and a little Cloues and mace and put vnto them minced Onions great raisins and small a little swéet butter and a little sugar and so bake them How to bake Custards TAke to euery pinte of Cream fiue Egs and put in no whites and straine your Cream and Egges together season it with Cloues mace and sugar and when your paste is well hardened in the Ouen hauing small raisins dates put in your stuffe and let it not bake too much for much baking will make your Custard to quaile or els to fall Doucets after the same sort How to bake Wardens COre your wardens and pare them and perboyle them and laye them in your paste and put in euery warden where you take out the Core a Cloue or twain put to them Sugar Ginger and Sinamon more sinamon then ginger make your crust very fine and somewhat thick and bake them leisurely How to bake Quinces TAke half a pound of Sugar and a dosen of Quinces and pare them take half an ounce of Sinamon and Ginger take fine flower sweet butter and Egges and make your paste then put in all your stuffe and close it vp Another to bake Quinces COre your Quinces and fair pare them perboyle them in seething licour Wine or water or halfe wine and half water and season them with Sinamon and sugar and put halfe a dosen Cloues into your Pyes amongst them and halfe a dosen spoonful of rosewater put in good store of sugar If you will bake them a slighter waye you maye put in Muscadell to spare Sugar How to bake Orenges FAire péele your Orenges and pick away all the white that is vnder the peele and so lay them in fine paste and put into them Sugar very little Sinamon or none at all but a little Ginger and bake them very leisurely Roast Meates To roast Venison FIrst perboile it and then make it tender east it into cold water then Lard it and roste it and for sauce take broth Vinagre Pepper Cloues and mace with a little salt and boile these togither and serue it vpon your Venison How to roast a Hare VVAsh him in faire water thē perboile him and lay him in colde water againe then Larde him and roast him on a Broche then to make sauce for him take red vinagre Salt Pepper ginger Cloues Mace and put thē togither then mince apples and onions and fry them in a Panne then put your sauce to them with a little sugar and let them boyle well togither thē baste it vpon your Hare and so serue it To roast a Capon YOu must roste a Capon with his head off his wings and Legs on whole Roste a Phesant ¶ As a Capon and when you serue him in stick one of his fethers vpon his brest Partridge as a Phesant but no Fether. Roste a Quaile With his legs broken and knit one within an other Roast a Crane With his legs turned vp behinde him his wings cut of at the ioynt next the bodye and then winde the neck about the broche and put the bill into his brest Heron Curlew and Bitter as a Crane but the Bittures head must be of Roste a Plouer With his head off and his Legs turned vpward vpon his back Roast a Snite With his Bill put into his brest and his Legs turned vpward vpon his brest To roast Woodcocks FIrst pluck them and draw out the guts leaue the Liuer still in them then stuffe them with lard chopped small and Ienoper beryes with his bill put into his brest and his feet as the Snite and so roast him on a spit and set vnder it a faire large pan with white wine in it and chopped Percely Vinagre salt and ginger then make tostes of white bread and toste thē vpon a grediron so that they be not brent thē put these tosts in a dish and lay your woodcoks vpon them and put your sauce the same broth vpon thē and so serue them forth To make Allowes of Eeles TAke and splat an Eele by the back and keepe the belly whole and so take out the bone then take onions percely Time and Rosemary chopped together and put therto pepper and salt and a little Saffron and so lay it vpon the Eeles and thē wrap it vp in Culpines and put them vpon a spit and so roast them To make a Frycace of colde Mutton or Veale CHop flesh small and fry it in swéet butter and then put thereto a little white wine Salt and Ginger and serue it foorth in faire dishes To make a Fricace of Goose giblets or Hennes or Capons FIrst cut them in prety péeces and so boile them in water til they be tender thē fry them in butter and so serue thē forth with pouder of Ginger and Salt To make a Fricace of a good Haddock or Whiting First seeth the fish and scum it and pick out the bones take Onions and chop them small then fry them in Butter or Oyle till they be enough and put in your Fish and frye them till it be drye that doon serue it forth with pouder of Ginger on it To fry Whitings FIrst flay them and wash them clean and scale them that doon lap them in floure and fry them in Butter and oyle Then to serue them mince apples or onions and fry them then put thē into a vessel with white wine vergious salt pepper cloues mace and boile them togither on the Coles and serue it vpon the Whitings To fry a Cods head FIrst cleue it in péeces and washe it clean and fry it in Butter or Oyle Then cut Onions in rundels and so frye them that doon put them in a vessell and put to them red wine or vinagre salt ginger sinamon cloues mace and boile all these well togither and then serue it vpon your cods head Tartes To make a Tarte of Cheese TAke good fine paste and driue it as thin as you can Then take cheese part it mince it and braye it in a morter with the yolks of Egs til it be like paste then put it in a faire dish with clarified butter and thē put it abroade into your paste and couer it with a faire cut couer and so bake it that doon serue it forth To make a Tarte of Prunes TAke Prunes and wash them then boile them with faire water cut in halfe a peny loaf of white bread and take them out and straine them with Claret wine season it with sinamon Ginger and Sugar and a little Rosewater make the paste as
fine as you can and dry it and fill it and let it drie in the ouen take it out and cast on it Biskets and Carawaies Tarts of Damsons without a couer SCalde your Damsons with rosewater in a Platter and then strain them and season them with sugar sinamon and ginger and so make a Tart without a Couer Tartes of Damsons with a couer LAy in your Damson whole and so season them with sugar Sinamon Ginger and so lay on a couer Tartes of Cherries PLuck off your stalks and lay your Cheries into your paste and season theÌ„ with sugar sinamon and ginger and lay a couer vpon them Tartes of Gooseberies LAy your Gooseberies in your crust and put to them sinamon and Ginger Sugar and a few small raisins put among theÌ„ and couer them with a Couer Tartes of Apples with couers MInce your Apples very small season them with Sugar sinamon ginger and laye thereon a faire couer and dresse your couer when it is halfe baked with Rosewater and Sugar Tartes of Apples without couers BOyle your Apples very tender in a little wine or for lack of Wine Ale and then strain them with Sugar sinamon and ginger Make a tart of it without a couer Tartes of Quinces without couers STraine your Quinces with some wine wheÌ„ they be â—oiled tender and an apple with them or two or three Wardens straine them and season them with Sugar Sinamon and Ginger and so make a tarte without a couer Tarte of Quinces with couers WHen your Quinces be very tender and colde mince them with two or three Wardens amongst them and season them with sugar sinamon and ginger and so the paste being very fine lay a couer vpon theÌ„ How to make Tartes of Spinage BOyle your Spinage very tender and three or foure apples with it and when it is very tender straine it through a faire cloth and then season it with the yolk of an egge Sugar Sinamon and Ginger Tartes of Borage after the same fashion Tartes of Eglentine berries TAke the berries and picke out al the white within them and boyle them very tender in faire water and when they be almost sod dry put therin wine and thrée or foure Apples and straine them season them with sugar sinamon and ginger so make a Tart without a couer Tarte of Strawberies SEson your Strawberyes with sugar a very ltttle Sinamon a little ginger and so couer them with a couer and you must lay vpon the couer a morsell of swéet Butter Rosewater and Sugar you may Ice the couer if you will you must make your Ice with the white of an egge beaten and Rosewater and Sugar How to make a Tart of Briar hips TAke Hippes and washe them and boyle them in Claret wine and straine them through a strainer season them with Sinamon ginger and Sugar and make your paste and fill it with the same stuffe To make a Tart of Cream TAke Creame and Egs and stir them togither and put them into a strainer till the whay be come out then strain it that it may be thick season it with Ginger Sugar and a little Saffron and then make your paste with flower and dry your paste in the Ouen and then fill it and set it into the Ouen to dry and then take it out and cast Sugar on it and so serue it forth How to make a good Marchpaine FIrst take a pound of long smal almonds and blanch them in cold water and dry them as drye as you can then grinde them small and put no licour to them but as you must needs to kéepe them from oyling and that licour that you put in must be rosewater in manner as you shall think good but wet your Pestel therin when ye haue beaten them fine take halfe a pound of Sugar and more and see that it be beaten small in pouder it must be fine sugar then put it to your Almonds and beate them altogither wheÌ„ they be beaten take your wafers and cut them compasse round and of the bignes you will haue your Marchpaine and then assoone as you can after the tempering of your stuffe let it be put in your paste and strike it abroad with a flat stick as euen as you can and pinch the very stuffe as it were an edge set vpon and then put a paper vnder it and set it vpon a faire boord and lay a lattin Basin ouer it the bottome vpwarde and theÌ„ lay burning coles vpon the bottom of the basin To see how it baketh if it happen to bren too fast in some place solde papers as broad as the place is lay it vpon that place and thus with attending ye shal bake it a little more then a quarter of an houre and wheÌ„ it is wel baked put on your gold and biskets and stick in Comfits and so you shall make a good Marchpaine Or euer that you bake it you must cast on it sine Sugar and Rosewater that will make it look like Ice To make pottage of Cherries FRy white bread in butter til it be brown and so put it into a dish then take Cherries and take out the stones and frye them where you fried the bread then put thereto Sugar Ginger and Sinamon for lacke of broth take White or Claret Wine boyle these togither and that doon serue them vpon your Tostes To poche Egges in broth TAke faire licour and as much vergious and new Yest and put therin Corance whole mace sweet butter and sugar a good handfull of white Beets and so boile them very tender and so poche your Egs in faire water seething and laye them vpon sops and poure the broth and hearbs vpon To boyle yong Peason or Beaues FIrste shale them and seethe them in faire water then take them out of the water and put them into boyling milk then take the yolks of Egs with crums of bread and ginger and straine them thorow a strainer with the said milk then take chopped percely Saffron and Salt and serue it foorth for Pottage To make carbonados of Mutton CVt a Leg of Mutton in thin fillets and to make it tender chop it on both the sides with the back of a knife so that they be not chopped thorow then salt them well and lay them on a grediron and broil them till they be mough and with Vinagre and minced onions serue them forth To make a Haggas of Almain TAKE two Buts of Mutton and trye them well from Skinnes and senowes and mince it with suet as small as you can then take Dates and mince them smal theÌ„ take these Spices which follow one ounce of Corance clean washed an ounce of sinamon a quarter of half an ounce of Ginger and asmuch of pepper and an ounce of Sugar with the yolkes of eight or nine Egs clean fryed from the whites Take also fine faire light bread grated with a little Salt and a portion of Saffron and boile al these togither then row these Corance in
make tartes all the yéere To preserue Orenges Lemmons and Pomecitrons FIrst shaue your Orenges finely and put them into water two dayes and two nights changing your water three times a day then perboyle thē in thrée seuerall waters thē take so much water as you think conuenient for the quantity of your orenges thē put in for euery pound of Orenges one pound a half of sugar into the water and put in two whites of Egs beat them altogither then set them on the fire in a brasse vessel and when they boile scum them very clean and clense them through a Iellye bag then set it on the fire put in the orenges Vse walnuts in like manner and vse Lemmons Pomecitrons in like sort but they must lye in water but one night To preserue all kind of fruits that they shall not break in the preseruing TAke a Platter that is plaine in the bottom and lay Sugar in the bottom then Cheries or any other fruit and so betwéen euery row you lay throw sugar and set it vpon a pots head and couer it with a dish and so let it boyle FINIS ✿ The Table of the thinges contained in this Booke THe order howe meates should be serued at the Table both flesh and Fish with their sauces Folio 1. 2. Sauce for Capons Turkye Fowles 3 Sauce for roasted Stockdoues 3 Another for a Capon 3 For Capons Fesant Partriges or Woodcocks 3 Chaldron for a Swan 4 Gallandine for a Crane Heron or any other Fowle that is black meat 4 Stewed and Boyled Meats To stew a Capan 4 To stew a Capon in Lemmons 4 To boyle a capon in white broth 5 Another to boyle a capon in white broth 5 To make sops for chickins 6. To boyle a capon in browes 6. To boile a capon 6. To boyle a capon with Orenges or Lemmons 6. To boyle a cunnye with a pudding in his belly 7. To boyle chikins or capons 7. To seeth chickins in Letuce 7. To boyle chickins with hearbs 7. To seeth Hennes or capons in winter in white broth 8. To stue capons 8. To stew Sparrows 8 To stew Larkes 8 To stew Sparrowes or Larkes 9. To boyle a Duck. 9 To stue a wilde mallard 9 To boile stockdoues Fol. 9. To stew a Hinflank of Beefe 9 To stew a Neates foot 10 Another to stew a Neats foot 10 To boyle a Legge of Mutton with Lemmons 10. To boyle Mutton with Endiue borage Lettice or any kinde of hearbes that may serue thereunto 10. To bake Mutton for a sick body 10 To make balles of mutton 11 How to boyle Pigs petitoes 11 To still a Cock for a weake bodye that is consumed 11 To make a Hodg-podge 12. To make puddinges of a swine 12 To make white puddings of Hogges Liuer 12 Eisands with otmeal grotes 12. To make Liueringes of a Swine 12 How to make a pudding in a turnep root 12 A pudding in Egs. 13 A Pudding in a tench 13 To make a pudding in a carret root 13 A pudding in a cowcumber 13 To dresse Neates tungs 14 A broth for a Neats tung 14 A boyled sallet 14 For Fish To seeth a Pike 14 A Pike sauce for a Pike Breame Perch Roch Carps Flounders and all manner of Brook Fish 15 To seeth a carp 15 To seethe Roches flounders or Eeles 16 To seethe a Gurnard 16 To seeth a Dorry or Mullet 16 To seeth a Turbut or Cunger 16 To seeth shrimps 16 To make Florentines 21 A Florentine of Flesh 22 A Florentine of Fish 22 To make Florentins with Eeles 22 To make a Florentine 22 To bake Eeeles whole 23 To bake Lamprons 23 To bake Lamprons fine 23 To bake a Lamprey 23. To bake a Carpe Breme Mullet Pike trout Roche or any other kind of fish 24 to bake a Holibut head 24 to bake cunger 24 to bake Stockfish 24 to bake watered Herrings 24 to make allowes of Eeles 26 To make a fricace of a good Haddock 26 to fry Whitings 27 to fry a codshed 27 Bake Meats For fine pyes of Vele or Mutton 17 For pyes of Mutton or Beefe 17 To bake a Neats tung 17 To bake a Pig 17 To bake a gammon of Bacon 17 To bake chickins 18 To make a chickin pye 18 To bake Chickins without fruit 18 To bake pigions 18 To bake a Crane or Bustard 18 To bake Geece or capons 18 To bake Turky Fowles 18 To bake Fesantes or Partriges 19 to bake Sparrows or other small birds 19 to bake a capon or chickins 19 To bake Wilde Ducks 19 To bake Mallards 18 To bake pyes of calues feet 19 To bake Cunnies Rabats or Hares with fruit or without fruit 19 To bake small meats 20 To make small bake meats of sirup and Peares 20 To bake venison 20 To bake Venison to eat hot 20 To bake Venison to eat colde 20 To bake Venison of a red Deere 20 To bake Venison of a fallow deer 21 To bake the vmbles of a Deere 21 To bake a Pig like a Fawne 21 To make chuets 22 to make Vaunts 23 to make pescods 23 to bake custards 24 Doucets after the same manner 24 to bake wardens 24 to bake Quinces 25 Another to bake Quinces 25 to bake Orenges 25 Roste Meats Venison 25. Hare 25 capon 25. Fesant 25. Partridge 25. Quail crane heron curlew Bittur Plouer snite Woodcock 26 A Fricase of colde mutton or Vele 26 A Fricase of Gooce giblets Hennes or capons 26 Tartes Of cheese of Prunes of damsons without couers 27 Of Damsons with couers of cheries 27 Of Gooceberies Of apples without couers of quinces with out couers of Quinces with couers Of Spinage Of barage Of Eglantine beries Of strawberies Of briar Hips 28 Of creame 29 Diuers other banqueting Dishes A Marchpaine 29 Potage of cheries 29 poch egs in broth 30 Boile yong peson 30 Carbonados of mutton Haggas of Almain chickins vpon sorell sops Sops of Almain 30 Tostes Ielly Apple moise Snowe 31 Ginger bread 32 Bennets Pomages 32 Fartes of Portingale 33 French Puffin 33 A buttered Loafe 33 Brenning meats 33 Almond butter 33 almond milk hot 34 Ipocras 34 Conserue of Quinces after the manner of Spaine 34 Conserue of Orenges 34 To preserue Orenges 35 To make Sirrop of Violets 35 Cherries in confection 35 Prunes in confection 36 Marmalade of Quinces 36 Preserue Quinces 36 Preserue Orenges Lemmons Pome-citrons 36 To preserue all kind of fruit 36 FINIS