together so put it into your moulde and frie it with clarified butter but your butter may not be too whot nor too colde For to bake a Hare TAke your Hare and perboile him and mince him and then beat him in a morter verie fine liuer and all if you will and season it with all kinde of spices and salt and doe him together with the yolkes of seuen or eight egges and when you haue made him vp together draw larde verie thicke through him and mingle them altogether and put him in a Pye and put in butter before you close him vp To preserue Orenges YOu must cut your Orenges in halfe and pare them a litle round about and let them lye in water foure or fiue dayes and you must chaunge the water once or twice a day and when you preserue them you must haue a quarte of faire water to put in your suger and a litle rose water and set it on the fire and scum it verie cleane and put in a litle Sinamome and put in your Orenges and let them boile a litle while and then take them out again and doe soe fiue or sixe times and when they be inough put in your Orenges and let your sirroppe stand till it bee cold and then put your sirrop into your Orenges To make all maner of fruit Tartes YOu must boile your fruite whether it be apple cherie peach damson peare Mulberie or codling in faire water and when they be boyled inough put them into a bowle and bruse them with a ladle and when they be cold straine them and put in red wine or claret wine and so season it with suger sinamom and ginger To make a Tarte of preserued stuffe YOu must take halfe a hundreth of Costerds and pare them and cut them and as soone as you haue cut them put them into a pot and put in two or three pound of suger and a pint of water and a litle rose water and stirre them from the time you put them in vntill the time you take them out againe or els you mar all put it into a dish and when your Tart is made put it into the Ouen and when it is caked endore it with butter and throw suger on the top then do on your sauce set comfets on the top and so serue it vp To make Tartes of Proines PUt your proines into a pot and put in red wine or claret wine a litle faire water and stirre them nowe and then and when they be boyled enough put them into a bowle and streine them with suger synamom and ginger To make a Tart of Ryse BOyle your rice and put in the yolkes of two or thrée Egges into the Rice and when it is boyled put it into a dish and season it with suger synamom and ginger and butter and the iuice of two or thrée Orenges and set it on the fire againe To make a Custard BReake your egges into a bowle and put your Creame into another bowle and streine your egges into the creame and put in saffron cloues and mace and a litle synamom and ginger and if you will some suger and butter and season it with salt and melt your butter and stirre it with the ladle a good while and dubbe your Custard with dates or currants To make a tart of Wardens YOu must bake your Wardens first in a Pie and then take all the wardens and cut them in foure quarters and coare them and put them into a Tarts pinched with your suger and season them with suger synamome and ginger and set them in the Ouen and put no couer on them but you must cut a couer and lay on the Tarte when it is baked and butter the Tart and the couer too and endore it with suger To make a tarte with Butter and Egges BReake your egges and take the yolks of them and take butter and melt it let it be verie hote ready to boyle and put your butter into your egs and so streine them into a bowle and season them with suger To make a Tarte of Spinnedge BOyle your Egges and your Creame together then put them into a bowle and then boyle your Spinnedges and whē they are boyled take them out of the water and streine then into your stuffe before you streine your Creame boyle your stuffe and then streine them all againe and season them with suger and Salt To make a Tarte of Staweberries VVAsh your strawberies and put them into your Tarte and season them with suger synamom and ginger and put in a litle red wine into them To make a Tart of Hippes TAke hippes and cut them and take the séedes out and wash them verie cleane and put them into your Tarte and season them with suger sinamon and ginger So you must preserue them with suger Sinamom and ginger and put them into a gellipot close To bake the humbles of a Deere MInce them verie small and season them with pepper Sinamom and ginger and suger if you will and cloues mace and dates and currants and if you will mince Almonds and put vnto them and when it is baked you may put in fine fat and put in suger sinamom and ginger and let it boile and when it is minced put them together To make a Veale Pye LEt your Veale boile a good while and when it is boiled mince it by it selfe and the white by it selfe and season it with salt and peper sinamom and ginger and suger and cloues and mace and you must haue proines and raisons dates and currants on the top For to make Mutton Pyes MInce your mutton and your white together and when it is minced season it with pepper sinamon ginger and cloues and mace and proines currants and dates and reasins and hard egges boyled chopped verie small and throw them on the toppe To bake calues feet SEason them with salt and pepper and butter and currants if you wil and when they be baked put in a litle white wine and suger or vineger and suger or vergious and suger To bake Chickins in a Cawdle SEason them with salt and pepper and put in butter and so let them bake and when they be baked boile a few barberies and proines and currants and take a litle white wine or vergious and let it boile and put in a litle suger and set it on the fire a litle and streine in two or thrée yolkes of egges into the wine and when you take the dish of the fire put the proines and currants and barberies into the dish and then put them in altogether into the pye of Chickins To bake Pigeons SEason them with Pepper and Salt and Butter To bake a Conie SEason him with Pepper and Salt and put in butter and Currants and when it is baked put in a litle vergice and suger into the Pie and serue it vp To bake a Gammon of Bacon to kepe cold YOu must first boyle him a quarter of
it handsomly vpon the top and by the sides and then put it into the Ouen and when it is halfe baked draw it out and take two or thrée feathers and a litle rose water and wet all the couer with it and haue a handfull of suger finely beaten and straw vpon it and see that the rose water wet in euerie place and so set it in the ouen againe and that will make a faire ise vpon it if your Ouen be not hote inough to reare vp your ise then put a litle fire in the Ouens mouth To make Almond butter after the best and newest fashion TAke a pound of Almonds or more and blanch them in cold water or in warme as you may haue leasure after the blanching let them lye one houre in cold water then stamp them in faire cold water as fine as you can then put your Almonds in a cloth and gather your cloth round vp in your handes and presse out the iuice as much as you can if you thinke they be not small inough beat them againe and so get out milke so long as you can then set it ouer the fire when it is readie to séeth put in a good quantitie of salt and rosewater that will turne it after that is in let it haue one boyling and then take it from the fire and cast it abroad vpon a linnen cloth and vnderneath the cloth scrape of the whay so long as it will runne then put the butter together into the middest of the cloth binding the cloth together and let it hang so long as it will drop then take peecees of suger so much as you thinke will make it swéet and put thereto a litle rose water so much as you will melt the suger and so much fine pouder of saffron as you thinke will collour it then let both your suger and saffron stéepe together in the litle quantitie of rose water and with that season vp your butter when you will make it To make Oister Chewets TAke a pecke of Oisters and wash them cleane then sheal them wash them faire in a Culliander and when they be sodden straine the water from them and chop them as small as pie meat then season them with pepper halfe a pennie worth of claues and mace halfe a peny worth of sinamom and ginger and a penie worth of suger a litle saffron salt then take a handfull of small raisons sixe dates minced smal and mingle them altogether then make your paste with one pennie worth of fine flower tenne yolkes of egges a halfe penniworth of Butter with a little saffron and boyling water then raise vp your chewets and put in the bottom of euerie one of them a litle butter and so fill them with your stuffe then cast proines dates and small raisons vpon them and being closed bake them let not your Ouen be two hote for they will haue but litle baking then drawe them and put into euerie one of them two spoonefull of vergice and butter and so serue them in To make a Tart of Medlers TAke medlers that be rotten and stamp them then set them on a chaffing dish and coales and beat in two yolkes of egges boyling it till it be somewhat thicke then season them with suger sinamom and ginger and lay it in past To make a Quinces moyse or Wardens moyse YOu must rost your wardens or quinces and when they be rosted pill them and strain them together and put in suger Sinamom and Ginger and put it in a plate and then smooth it with a knife and scrape a litle suger on the top and nicke a litle with a knife To make an other pretie dish with dates and the iuice of two or three Orenges STraine them into a dish and so make Chambers of paste vpon a sticke put the stickes vpon a loafe of bread and so drie them in the Ouen and then clarifie a litle butter and frie them in it and laie them in a dish and scrape suger on them To make hypocrase TAke a gallon of white wine suger two pound of sinamom ij d. ginger y. d. long pepper ij d. mace ij d. not brused graines ij d. gallingall i. d. ob cloues not brused you must bruse euerie kind of spice a litle put them in an earthen pot all a day then cast them through your bags two times or more as you sée cause and so drinke it To make marmalet of Quinces TAke verie good Quinces and pare them and cut them in quarters then core them cleane and take heed it be not a stony Quince and when you haue pared and cored them then take two pintes of running water and put it into a brasse pan casting away eight spoonfuls of one of the pintes then waigh thrée pound of fine suger beat it and put it into the water make your fire where you may haue a good light not in a chimney then set on your pan vpon a treuet and when your suger and water beginneth to boile you must skimme it cleane then put in sixe spoonfuls of rose water and if there rise anie more skumme take it off and so put in your thrée pound of quinces and let them boile but softly and if you see the colour waxe somwhat déepe now then with a faire slice be breaking of them and when your liccor is well consumed away and the colour of your quinces to growe fairer then be still sturring of it when it is inough you shall sée it rise from the bottom of your pan in ttirring of it and so boxe it ye shall haue it to be good marmalet and a verie orient colour if you will you may put some muske into it some rose water rubbe your boxe withall it will giue it a pretie sent and it is a verie good way To make a sirrop of Quinces to comfort the stomake TAke a great pint of the iuice of Quinces a pound of suger and a good halfe pint of vineger of ginger y e waight of fiue grotes of sinamom the waight of sixe grots of pepper the waight of thrée grotes two pence To make Marmalet of Quinces TAke verie good Quinces and paire them cut them in quarters then core them cleane take heed it be not a stony quince and when you haue pared and cored them then take two pints of running water and put it into a brasse casting away eight spoonefulls of one of the pints the waight of foure pound of fine suger beat it put it into the water make your fire where you may haue good light not in the chimney then set ouer your pan vpon a Treuet and when your suger and water beginneth to boile you must straine it cleane then put in sixe spoonefull of rose water and if there rise anie more skimme take it off and put it into boxes To make Codamacke of Quinces TAke fine quartes of running water a quart of french wine put them
together then take quinces and paire them and cut them till you come at y e coares then waigh ten pound of the quinces and put them into your pan of water and wine and boile them ouer a quicke fire till they be tender keeping your panne verie close couered then take a peece of fine canuas put your quinces and liquor in it and when your sirroppe is all runne through put in so much fine suger as will make it sweet and set it ouer a quicke fire againe stirring with a sticke till it be so thicke that a drop will stand vppon a dish then take it from the fire and put it in Boxes To make cast creame TAke milke as it commeth from the cow a quart or lesse and put thereto raw yolkes of egges temper the milke and the egges together then set the same vpon a chafingdish and stirre it that it courd not and so put suger in it and it will be like creame of Almonds when it is boyled thicke enough cast a litle suger on it and sprinkle Rose water thereupon and so serue it To make good Resbones TAke a quart of fine flower lay it vpon a faire board and make a hoale in the middest of the flower with your hand and put a spoonefull of Ale yeast thereon and ten yolkes of egges two spoonefuls of sinamom one of ginger and one of cloues and mace and a quartern of suger finely beaten and a litle saffron halfe a spoonefull of salt then take a dish full of butter melt it and put it into your flower and therewithal make your paste as it were for mancheat and mould it a good while cut it in péeces of the bignes of Ducks egges and so mould euerie peece as a mancheat make them after the fashion of an inckhorn broad aboue and narrow beneath then set them in the Ouen and let them bake thrée quarters of an houre then take two dishes of butter and clarifie it vpon a soft fire then draw it out of the Ouen and scrape the bottom of them faire and cleane and cut them ouerthwart in foure péeces and put them in a faire charger and put your clarified butter vpon them and haue sinamom and ginger readie by you and suger beaten verie small and mingle altogether and euer as you set your péeces together cast some of your suger sinamom ginger vpon them when you haue set them all vp lay them in a faire platter put a litle butter vpō them cast a litle-suger on them so serue them To make a vaunt TAke marie of béefe as much as you can hold in both your hands cut it as big as great dice then take dates and cut them as bigge as small dice then take fortie prunes and cut the fruites from the stones then take halfe a handfull of small raisons wash them cleane and pricke them and put your marie in a faire platter and your Dates Prunes and smal raisons then take twentie yolks of Egges and put in your stuffe before rehearsed then take a quarterne of Suger or more and beat it small and put in your marrow then take two spoonefulles of Sinamon and a spoonefull of Ginger and put them to your stuffe mingle them altogither then take eight yolkes of egges and foure spoonefuls of Rosewater straine them and put a little suger in it then take a faire frying panne and put in a litle peece of butter in it as much as a walnut set it vpon a good fire and when it looketh almost blacke put it out of your panne and as fast as you can put halfe of your egges in the middest of your panne and frie it yellowe and when it is fried put it into a faire dish and put your stuffe therein and spred it all the bottome of your dish and then make another vaunt euen as ye made the other and set it vpon a faire boord cut it in pretie péeces of the length of your litle finger as long as your vaunt is and lay it vpon your stuffe after the fashion of a litle windowe and then cutte off the endes of them as much as liefh without the inward compasse of the dish then set the dish within the Ouen or in a baking panne and let it bake with leasure and when it is baked enough the marrowe will come faire out of the vaunt to the brimme of the dish then drawe it out and caste a little Suger on it and so serue it in To preserue Quinces whole TAke a pottle of faire water and put it into a cleane panne and beate iij. pound of fine suger and put into it then set it on the fire and when you haue skimmed it put in twelue spoonefuls of rosewater then take x. faire Quinces and pare them and core them cleane then put them into your syrrup aud so couer them verie close for the space of two houres with a faire platter and let them boyle a good pace at the two houres and vncouer them and looke whether you finde them tender and that they haue a faire crimson colour then take them vp and lay them vpon a faire platter couering your syrruppe againe And let it séeth while it be somewhat thicke then put your Quinces into your syrrup againe and so haue a faire gallie pot and put in both your syrrup and quinces as fast as you can and couer your potte close that the heate goe not foorth you must not put them in a glasse for it will breake To preserue Peare Plummes FIrst take two pound and a halfe of fine Suger and beate it small and put it into a pretie brasse potte with xx spoonefulles of rosewater and when it boyleth skimme it cleane then take it of the fire and let it stand while it be almost colde then take two pound of peare plummes and wipe them vpon a faire cloth and put them into your syrruppe when it is almost colde and so set them vpon the fire againe and let them boyle as softely as you can when they are boyled enough the kernelles wilbe yellow then take them vp but let your syrrup boile till it be thicke then put your plummes vppon the fire againe and let them boyle a walme or two so take them from the fire and let them stande in the vessell all night and in the morning put them into your pot or glasse and couer them close To preserue Orenges CHuse out the fairest and the heauiest that is ful of liquor cut them full of litle specks then make a litle round hole in the stalke of the Orenge and breake the stringes of the meate of the Oringes close the meat to the sides of your Oringes with your finger then will part of the iuice and kirnels come out and laie them in water thrée daies and thrée nights then take them out and set a pan with water ouer the fire and when it séeths put in your Orenges let them not seeth too
put in a péece of butter and a good deale of spinnedge and a litle persely and a péece of carret roote cut verie small and a fewe currants and so let them boyle and all manner of spices and a little white wine and a litle vergice and so serue them vpon soppes To boyle Teales TAke swéete broth and Onions shred them and Spennedge and put in butter and pepper and then leyre it with tostes of bread with a litle vergious and so serue it on soppes To boile steaks between two dishes YOu must put Persely and Currants and Butter and vergious two or thrée yolkes of Egges and Pepper Cloues and Mace and so let them boyle together and serue them vpon soppes To boyle a neates tongue IN primis in faire Water and salt then péele it and cut it in the middle and then boyle it in red wine fill him full of cloues and a litle sugar and then wash it with a litle swéete broth to doe away the sent of the wine and you must make a litle red Musket with red wine and pruines boyled together then streine it and streine a litle Mustard in a fine cloute together and so serue it vp To boyle a Capon PVt the Capon into the pouder béefe pot and when you thinke it almoste tender take a litle potte and put therein halfe water and halfe wine marie currants dates whole mace vergice pepper a litle time The boyling of a Capon SEeth the Capon it self in water and salt and nothing else and to make the broth Videl take strong broth made with béefe or mutton or both so that it be strong broth put into it rosemarie perselie time with iiii leaues of sage this let seeth in it a good while and then put into it small raysons and a fewe whole mace A quarter of an houre before it be readie to be taken from the fire haue readie sodden foure or v. egges boyled hard take nothing out but the yolks streyne the egges with a litle of the same broth and vergice haue a litle marie cutte in small péeces and an apple pared and cutte in small peeces and if that time of yeare do serue take the best of lettice cutting of the toppes to the white and best and take a fewe prunes with a few dates two or thrée Thus let it séeth a quarter of an houre or more and when it is readie to take vp haue your dish with soppes readie and the water well strained out of the capon and then season the broth with a little pepper then take it and dish it and scrape vpon it a litle suger laying y e Prunes round about the dish side To boile a Capon with Orenges and Lemmans TAke Orenges or Lemmans pilled and cut them the long way and if you can keepe your cloues whole and put them into your best broth of mutton or capon with prunes or currants and thrée or foure dates and when these haue bene well sodden put whole pepper great mace a good péece of suger some rose water and eyther white or claret wine and let all these séeth together a while so serue it vpon soppes with your capon To boyle a Capon in whit broth with Almondes TAke your Capon with marie bones and set them on the fire and when they be cleane skimmed take the fattest of the broth and put it in a little pot with a good deale of marie prunes raisons dates whole maces a pint of white wine then blanch your Almonds and strain them with them thicken your potte let it séeth a good while and when it is enough serue it vpon soppes with your Capon To boyle a Capon in white broth TAke a good Capon and scalde him and trusse him and when he is faire washed put him in your pot and take a good marie bone too or if you haue no marie bone take a necke of Mutton and when your capon is halfe boyled take a pottle of the vppermost of your broth and put it into a faire posnet Then take two handfulles of fine currants and viii dates cut euerie one of them in foure péeces foure or fiue whole mace foure sponfulles of vergious and as much suger as a negge a litle Time and a litle Persely and a litle margerum and if you haue no Margerum then one small sprig of rosemarie bind al your hearbs fast together and when you haue cleane washed them put to the saide hearbes suger currants mace and vergice into your posnet and a grated nutmegge and let them boyle all together and when it is almost enough haue a small handfull of Almondes blanched and beaten and streyned with a little of the same licor and put that into your broth a good quarter of an houre before you take it vp and that will make it white you must also put in some good peeces of marie and let not the marie and the dates séeth aboue halfe an houre you must take a good handful of prunes and tie them in cleane clothes séeth them in the broth where the Capon is when you take vp your Capon to serue it in lay a few sippets in the bottome of your platter and lay a fewe Prunes and Barberies both about the brimme of the platter and also vpon the Capon you may boyle Chickins in the like sort To make boyled meates for dinner TAke the ribbes of a necke of mutton and stuffe it with margerum sauery time perselie chopped final currants with the yolkes of two egges pepper salt then put it into a posenet with faire water or else with the liquor of some meate with vineger pepper and salt and a little butter and so serue it To boyle meates for supper TAke veale and put it into a posnet with carret roots cut in long peeces then boile it and put thereto a handfull of prunes and crummes of Bread Then season it with pepper salt and vineger To boyle a legge of Mutton with a Pudding FIrst with a knife raise the skinne round about til you come to the ioynts when you haue perboyled the meate shred it fine with swéete or marie Perselie Margerum and penyriall then season it with pepper and salt cloues mace and synamom and take the yolkes of ix or x. egges and mingle with your meate a good handfull of currants and a fewe minced dates and put the meate into the skinne of the legge of mutton and close it with prickes and so boyle it with the broth that you boyle a Capon and let it séeth the space of two haures To boile Pigges feete and Petitoes TAke and boyle them in a pint of vergice and bastard take iiii dates minced with a fewe small raysons then take a litle time and choppe it smal and season it with a litle synamon and ginger and a quantitie of vergice To make a mortis TAke almondes and blanche them and beate them in a Mortar and boyle a Chickin and take all the flesh of him and
beate it and streine them together with milke and water and so put them into a pot and put in Suger and stirre them still and when it hath boyled a good while take it of and set it a cooling in a payle of water and streine it againe with Rose water into a dish To boyle a Lambes head and purtenance STreine your broth into a pipkin and set it on the fire and put in butter and skumme it as cleane as you can and put in your meate and put in endiue and cut it a litle and streine a litle yeaste and put into it and currants and prunes and put in all maner of spices and so serue it vpon soppes To boyle Quailes FIrst put them into a Pot with sweete broth and set them on the fire then take a Carret roote and cut him in péeces and put into the potte then take parsely with swéete hearbes and chop them a litle and put them into the Potte then take Sinamome Ginger Nutmegges and Pepper and put in a litle Uergice and so season it with salt serue them vpon soppes and garnish them with fruite To make stewed Steakes TAke a péece of Mutton and cut it in péeces and wash it verie cleane and put it into a faire pot with Ale or with halfe wine then make it boyle and skumme it cleane and put into your pot a faggot of Rosemarie and time then take some Parsely picked fine and some onions cut round and let them all boyle together then take prunes reasons dates and currants and let it boile altogether and season it with Sinamon and ginger Nutmegs two or thrée Cloues and Salt and so serue it on soppes and garnish it with fruite To stewe Calues feete TAke calues féete faire blanched and cut them in the halfe when they be more then halfe boyled put to them great raisons mutton broth a little saffron and swéete butter pepper suger and some swéet hearbes finely minced boyle calues féete shéepes féete or lambes feete with mutton broth sweete hearbes and Onions chopped fine butter and Pepper and when they boyle take the yolke of an egge and straine it with vergice so serue it To stewe a Mallard TAke your Mallard and séeth him in faire water with a good marie bone and in cabbadgeworth or cabbadge lettice or both or some persneps roots and carret rootes and when all these be well sodden put in prunes put in prunes enough and thrée dates and season him with salt cloues and mace and a little suger pepper and then serue it forth with syppets put the marie vpon them and the whole mace lay on the syppets and the dates quartered and the prunes and the rootes cut in round slyces lay them vpon the sippets also the cabbadge leaues lay vpon the Mallard To make Aloes TAke a legge of veale or mutton and slice it in thinne slices lay them in a platter and caste on salt and put thereon the yolkes of tenne egges and a great sort of small raisons and dates finely minced then take veniger and a litle saffron cloues and mace and a litle pepper and mingle it together and powre it al about it and then al to worke it together and when it is thorowly seasoned put it on a spit and set platters vnderneath it and bast it with butter and then make a sauce with vineger and ginger and suger and lay the aloes vpon it and so serue it in To make Fritters of Spinnedge TAke a good deale of Spinnedge and wash it cleane then botle it in faire water and when it is boiled then take it forth and let the water runne from it then chop it with the backe of a knife and then put in some egges and grated bread and season it with suger sinamom ginger and pepper dates minced fine and currants and rowle them like a ball and dippe them in butter made of Ale and flower A Fritter to be made in a Moulde TAke Oxe white and mince it fine then take Dates and mince them fine then take Currants Egges white grated bread and season it with suger synamon and ginger cloues mace and saffron and stirre it well together then driue a thicke cake of paste and lay in the mould and fill it with the stuffe and lay an other cake of past vpon it then iogge it about and so frie it To boyle Pigeons in blacke broath FIrst roste them a litle then put them into an earthen pot with a litle quantitie of swéete Broth then take Onions and slyce them and set them on the Coles with some butter to take away the sent of them put them into the Pigions and leyre it with a toste of bread drawne with Uineger then put some sweete hearbes halfe cut and synamom and ginger and grosse Pepper and let them boyle and season them with salt serue them vppon soppes and garnish them with fruite To smere a Conie TAke the Liuers and boyle them and chop it and swéete hearbes apples and the yolkes of hard egges and choppe them altogether and currants suger synamom ginger and persely and fill the Conny full hereof then put her into the sweete broth and put in sweete butter then choppe the yolks of hard egges synamom ginger suger and cast it on the Cony when you serue it vp season it with salt serue it on soppes and garnish it with fruite To boyle a Mallard with Cabbedge TAke some Cabbedge and pricke wash them cleane and perboyle them in faire water then put them into a Collender and let the water run from them cleane then put them into a faire earthen pot and as much swéete broth as will couer the Cabbadge and sweete butter then take your Mallard and rost it halfe enough and saue the dripping of him then cut him in the side and put the mallard into the cabbedge and put into it all your dripping then let it stew an houre and season it with salt and serue it vpon soppes To boyle a Ducke with Turneps TAke her first and put her into a potte with stewed broth then take persely and sweete hearbs and chop them and perboyle the rootes very well in an other pot then put vnto them swéete butter Synamome Ginger grosse Pepper and whole Mace and so season it with salt and serue it vpon soppes To make white Estings TAke great Otemeale and lay in milke to stéepe then put in the yolkes of some Egges and take Oxe white and mince it sinal then season it with suger synamom ginger cloues mace and saffron and salt and so fill them To make blacke Puddings TAke great otmeale and lay it in milke to steepe then take shéepes bloud and put to it and take Oxe white and mince into it then take a fewe sweete hearbs and two or thrée leeke blades and choppe them verie small and put into it then the yolkes of some Egges and season it with Synamom ginger cloues Mace pepper and salt and so fill them To
make strong broth for sicke men TAke a pound of Almonds and blanche them and beate them in a morter very fine then take the braines of a capon and beate with it then put into it a litle creame and make it to drawe through a strayner then set it on the fire in a dish and season it with rose water and suger and stirre it To boyle a Breame TAke white wine and put it into a pot and let it séeth then take your breame and cut him in the midst and put him in then take an Onion and chop it small then take nutmegs beaten synamome and ginger whole mace and a pound of butter and let it boyle al together and so season it with salt serue it vpon soppes and garnish it with fruite To boyle Muskles TAke water and yeste and a good dish of butter and Onions chopt and a little pepper when it hath boyled a litle while then sée that your Muskels be cleane washed then put them into the broth shels and all and when they be boiled wel then serue them broth and all To boyle Stocke fish TAke Stockfish when it is well watered and picke out all the baste cleane from the fish then put it into a pipkin and put in no more water then shall couer it then set it on the fire and assoone as it beginneth to boyle on the one side then turne the other side to the fire and assoone as it beginneth to boile on the other side take it off and put it into a Colender and let the water runne out from it but put in salt in the boyling of it then take a litle faire water and sweete butter and let it boyle in a dish vntill it bee something thick then powre it on the stockfish and serue it To make bake meates TAke a legge of Lambe and cut out all the flesh and saue the skinne whole then mince it fine and white with it then put in grated bread and some egges white and all and some Dates and Currantes then season it with some Pepper Synamome Ginger and some Nutmegges and Carrawaies and a litle creame and temper it all together then put it into the leg of the Lambe againe and let it bake a little before you put it into your Pye and when you haue put it into your pie then put in a little of the Pudding about it and when it is almost baked then put in vergice suger and swéete butter and so serue it An other bake meate TAke a leg of Veale and cut it in slices and beate it with the backe of a knife then take time margerum and penniriall sauerie and persely and one Onion and chop them altogether verie smal then breake in some egges whites and all and put in your hearbes and season it with pepper nutmegs and salt and a litle suger then stirre them altogether and then lap them vp like allowes and cast a fewe currants and dates and butter amongst them An other bake meate TAke two pound of White and a little veale and mince it together then take a litle peniriall sauerie and margerum and vnset Léekes and chop them fine and put in some egges and some creame then stirre it all well together and season it with pepper nutmegs and salt then put it into the pye and cut the lid and let it bake till it be drie then serue it To make Marie pies MAke fine past and put in the white of one egge and suger and when they are made in litle coffins set them into the Ouen vpon a paper a litle while then take them out and put in marie and then close them vp and pricke them and set them in again and when they are broken serue them with blanche pouder strowed vpon them To boyle pie meate TAke a legge of mutton mince it very fine with suet and séeth it in a litle panne or an earthen pot with butter and season it with cloues mace great raysons and prunes and salt and serue it in a dish and if you will put in some iuyce of Orenges and lay halfe an orenge vpon it To make fine Cakes TAke fine flowre and good damaske water you must haue no other liquor but that then take sweete butter two or thrée yolkes of egges and a good quantitie of suger and afewe cloues and mace as your Cookes mouth shall serue him and a litle saffron and a litle Gods good about a sponful if you put in too much they shall arise cut them in squares like vnto trenchers and pricke them well and let your ouen be well swept and lay them vpon papers and so set them into the ouen do not burn them if they be three or foure dayes olde they be the better To make fine cracknels TAke fine flower and a good quantitie of egges as many as wil supply the flowre then take as much suger as will swéeten the past and if you will not be at the cost to rayse it with egges then put thereto swéet water Synamome and a good quantitie of nutmegges and mace according to your bread take a good quantitie of Annis séede and let all this be blended with your flower and the putting in of your egges or other moysture then set on your water and let it be at séething before you put your Crackenelles in it they will goe to the bottome and at their rising take them out and drie them with a cloth then bake them To bake Connies HAue fine past readie wash your Connies and perboyle them then cast them into the cold water then season them with salt and ginger laye them into the past and vpon them lay leached larde close them and bake them To bake a brest of Veale TAke and breake the bones thereof in the middest and perboyle him and take out the bones and season him with pepper and salt and laye him in the coffin with a little sweete butter and close him vp then make a caudell of the yolkes of an egge and straine it and boyle it in a chafing dish of coles and season it with suger and put it in the pie and set it into the Ouen againe To make a pudding in a breast of Veale TAke Peresely Time washe them pricke them and choppe them small then take viii yolkes of egges grated bread and halfe a pint of creame beeing verie swéete then season it with Pepper Cloues and Mace Saffron and Sugar smal Raisons and Salt put it in and Roste it and serue it To bake a Gammon of Baken TAke a gammon of Baken water it sixe dayes and perboyle him halfe enough and laye him in presse then take the sword of him and stuffe him with cloues and season him with Pepper and saffron And close him vp in a standing pie bake him and so serue him To make fine Bysket Bread TAke a pound of fine flower and a pound of suger and mingle it together a quarter of a pound of Annis séedes foure egges two or thrée
sponfuls of rosewater put all these into an earthen Panne And with a slyce of Woode beate it the space of two houres then fill your moulds halfe ful your mouldes must be of Tinne and then set it into the ouen your ouen beeing so whot as it were for cheat bread and let it stand one houre and a halfe you must annoint your moulds with butter before you put in your stuffe and when you will occupie of it slice it thinne and drie it in the ouen your ouen beeing no whotter then you may abide your hand in the bottome To bake a Turkie and take out his bones TAke a fat Turkie and after you haue scalded him and washed him cleane lay him vpon a faire cloth and slit him through out the backe and when you haue taken out his garbage then you must take out his bones so bare as you can when you haue so done wash him cleane then trusse him and pricke his backe together and so haue a faire kettle of séething water and perboyle him a little then take him vp that the water may runne cleane out from him and when he is colde season him with pepper and salt and then pricke him with a fewe cloues in the brest and also drawe him with larde if you like of it and when you haue made your coffin and laide your Turkie in it then you must put some butter in it and so close him vp in this sort you may bake a Goose a Pheasant or Capon To bake a Kidde TAke your Kidde and perboyle him and wash it in vergice and saffron and season it with pepper salt a litle mace then lay it in your coffin with swéete butter and the liquor it was seasoned in and so bake it To bake a Mallard TAke thrée or foure Onions and stampe them in a morter then strain them with a saucer ful of vergite then take your mallard and put him into the iuyce of the saide Onions and season him with pepper and salt cloues and mace then put your mallard into the coffin with the saide iuyce of the onions and a good quantitie of Winter sauorie a litle time and persely chopped small and swéete Butter so close it vp and bake it To make a pie of Humbles TAke your humbles being perboyled and choppe them verie small with a good quantitie of mutton swéete and halfe a handfull of hearbes folowing time margerum borage persely and a litle rosemarie and season the same beeing chopped with pepper cloues and mace and so close your pie and bake him To bake Red deare TAke a hand full of time and a hand full of rosemarie a hand full of winter sauorie a hand full of bay leaues and a hand ful of fennel and when your liquor seeths that you perboyle your venison in put in your hearbes also and perboyle your venison vntill it be halfe enough then take it out and lay it vpon a faire boorde that the water may runne out from it then take a knife and pricke it full of holes and while it is warme haue a faire traye with vineger therein and so put your venison therein from morning vntill night and euer nowe and then turne it vp side downe and then at night haue your coffin ready and this done season it with synamome ginger and nutmegges pepper and salte and when you haue seasoned it put it into your coffin and put a good quantitie of swéete butter into it and then put it into the Ouen at night when you goe to bedde and in the morning drawe it forth and put in a saucer full of vineger into your pye at a hole aboue in the toppe of it so that the vineger may runne into euerie place of it and then stop the whole againe and turne the bottome vpward and so serue it in An other bakemeate for Chickins FIrst season your Chickins with suger sinamom and ginger and so lay them in your pye then put in vpon them Gooseberies or grapes or Barberies then put in some sweete butter and close them vp and when they be almost baked then put in a Cawdle made with harde egges and white wine and serue it To bake Calues feete TAke Calues féete and boyle them and chop them fine and a pound of white and chop it with them then chop an onion smal and put it in them then take prunes dates and currants and put to them season them with Pepper Nutmegs and a litle large Mace then put in some Egges and stirre it altogether put it into a Pye and let it bake two houres then put in a litle vergice and suger and so serue it To sowce a Pigge TAke white Wine and a litle sweete broth and halfe a score Nutmegs cut in quarters then take Rosemarie Baies Time and sweete margerum and let them boyle altogether skum them verie cleane and when they be boyled put them into an earthen pan and the syrop also and when yee serue them a quarter in a dish and the Bayes and nutmegs on the top The order to boyle a Brawne TAke your Brawne and when ye haue cut him out lay him in faire water foure and twentie houres and shift it foure or fiue times and scrape and binde vp those that you shall thinke good with Hempe and bind one handfull of greene Willowes together and lay them in the bottome of the Panne and then put in your Brawne and skumme it verie cleane and let it boyle but softely and it must be so tender that you may put a straw through it and when it is boyled enough let it stand and rowle in the panne and when you take it vp let it lye in Trayes one howre or two and then make sowsing drinke with Ale and water and salt and you must make it very strong and so let it lie a weeke before you spende it To make Almond Butter TAke Almondes and blanch them and beate them in a morter verie small and in the beating put in a litle water and when they bee beaten powre in water into two pots and put in halfe into one halfe into an other and put in Suger and stirre them still and let them boyle a good while then straine it through a strainer with rose water and so dish it vp To rost an Hare YOu must not cut off her head féete nor eares but make a pudding in her bellie and put paper about her eares that they burne not and when the Hare is rosted you must take synamom and Ginger and grated bread you must make verie sweet sauce and you must put in Barberies and let them boyle together To make Fritter stuffe TAke fine flowre and thrée or foure egs and put into the flower and a péece of butter and let them boyle all together in a dish or chafer and put in Suger synamom and ginger and rose water and in the boyling put in a litle grated bread to make it big and then put it into a dish and beate it well
an houre before you stuffe him and stuffe him with swéete hearbes and harde Egges chopped together or Parsely To bake a Fillet of Beefe to keepe colde MInce him verie small and séeth him with Pepper and salt and make him vp together accordingly and put him in your pie and Larde him verie thicke To make fine bread TAke halfe a pound of fine suger well beaten and as much Flower and put thereto foure Egges whites and being very wel beaten you must mingle them with Anniseedes bruised and being all beaten together put into your mould melting the sawce ouer first with a litle butter and set it in the Ouen turne it twice or thrice in the baking To bake a Neats tongue FIrst pouder the tongue three or foure dayes and then séeth it in faire water then blanch it and larde it and season it with a litle Pepper and Salt then bake it on Rie paste and before you cloase vp your pie strowe vpon the tongue a good quantitie of Cloues and mace beaten in pouder and vpon that halfe a pounde of butter then close vp your Pie verie close but make a round hole in the toppe of the pie Then when it hath stoode more then foure houres in the Ouen you must put in halfe a pint of Vinegor or more as the Vineger is sharpe then close vp the hole very close with a peece of past and set it in the Ouen againe To make Muggets FIrst perboyle them and take white and chop them both together and put Currants Dates Sinamome and Ginger Cloues and Mace and grosse Pepper and Suger if you will two or thrée yolkes of Egges and seeth them all together with Salt and put in the stuffe into the 〈◊〉 of Mutton and so put them in dishes and take two or thrée egges white and all and put them on the cawles and make some pretie sauce for them To make Fillets of beef or clods in stead of red Deare FIrst take your Beefe and Lard it verie thicke and then season it with Pepper and Salt Sinamome and ginger Cloues and Mace good store with a great deale more quantitie of Pepper and Salt then you would a péece of Venison and put it in couered Paste and when it is baked take vineger and suger Sinamom and Ginger and put in and shake the Pastie and stop it close and let it stand almost a fortnight before you cut it vp To make a tart that is a courage to man or woman TAke two Quinces and two or three Burre rootes and a Potaton and pare your Potaton and scrape your rootes and put them into a quart of wine and let them boyle till they be tender put in an ounce of Dates and when they be boyled tender Drawe them through a strainer wine and all and then put in the yolkes of eight Egges and the braines of thrée or foure cocke Sparrowes and streine them into the other and a litle Rose water and seeth them all with Sugar Synamom and ginger and Cloues and mace and put in a litle sweete butter and set it vpon a chafingdish of Coles betweene two platters and so let it boyle till it be something bigge To stew a Cocke YOu must cut him in sixe peeces and washe him cleane and take Prunces Currantes and Dates cutte very small and Reasons of the Sunne and Suger beaten verie small Synamome Ginger and Nutmegs likewise beaten and a litle maydens haire cut verie small and you must put him in a Pipkin put in almost a pint of Muskeden and then your spice and Suger vpon your Cocke and put in your fruite betweene euerie quarter and a peece of Golde betwéene euerie peece of your Cocke then you must make a lidde of wood fit for your Pipkin and closet it as close as you can with paste that no ayre come out nor water can come in and then you must fill two brasse pots full of water and set on the fire and make fast the Pipkin in one of the Brasse pottes so that the Pipkins feete touch not the brasse pot bottom nor the pot sides and so let them boyle foure and twentie howers and fill vp the pot still as it boiles away with the other pot that stands by and when it is boyled take out your Gold and let him drinke it fasting and it shall help him this is approued To preserue all kind of fruites that they shall not breake in the preseruing of them TAke a platter that is plaine in the bottom and lay suger in the bottom then Cheries or any other fruite and so betwene euerie row you lay throw suger and set it vpon a pots head and couer it with a dish and so let it boyle To make a sirroppe for bakemeates TAke Ginger Cloues and Mace Nutmegs beat all these together very fine and boile them in good red vineger vntill it be somewhat thicke this being done drawe your pie when it is hard baked and a small hole being made in the couer thereof at the first with a Tunnell of Past you must powre the sirroppe into the Pye that done couer the hole with paste and shalb the Pye well and set againe in the Ouen till it be throughly baked and when you haue drawne it turne the bottom vpward vntill it be serued To rost a Carpe or Tench with a pudding in his bellie TAke the Rones of a Pike and choppe them verie small then put in grated bread two or thrée Egs Currants Dates Suger Sinemome and Ginger and Mace Pepper and salt and put it in his bellie and put him on a Broche and make swéete sawce with Barberies or Lemmons minced and put into the swéete sawce and then put it on the Carpe when you serue him vp To make a fresh Cheese and Creame TAke a gallon or two of milke from the Cowe and séeth it and when it doth séeth put thereunto a quart or two of morning milke in faire cleansing pans in such place as no dust may fall therein and this is for your clowted Creame the next morning take a quart of mornings milke and seeth it and when it doth séeth put in a quarte of Creame thereunto and take it off the fire and put it into a faire earthen pan and let it stand vntill it be somewhat bloud warme but first ouer night put a good quantitie of Ginger with Rose water and stirre it together and let it settle all night and the next day put it into your said bloud warme milke to make your cheese come then put the Curdes in a faire cloth with a litle good Rosewater and fine powder of Ginger and a litle Suger so last great soft rolles together with a thréede crush out the Whey with your clouted Creame and mixe it with fine pouder of ginger and Suger and sprinkle it with Rose water and put your Cheese in a faire dish and put these cloutes round about it then take a pint of rawe Mike or Creame and put it in a pot
and all too shake it vntill it be gathered into a frothe like snowe and euer as it commeth take it of with a spoone and put it in a Collender then put it vpon your fresh Cheese and pricke it with Wafers and so serue it THE NAMES OF ALL thinges necessarie for a banquet Suger Sinamome Licoras Pepper Nutmegs All kinde of Comfets Safron Saunders Anniséedes Coleander Orenges Pomegranat seedes Damaske water Torneseli Lemmans Prunes Rosewater Dates Currants Reasons Cheries conserued Barberies coÌ„serued Rie flower Ginger Swéete Orenges Paper White and browne Cloues and Mace Wafers For your March-panes seasoned and vnseasoned Spinnedges To make manus Christi TAke sixe spoonefull of Rosewater one graine of Amber gréece and 4. graines of Pearle beaten verie fine put these thrée together in a Saucer and couer it close and let it stande couered one houre then take foure ounces of verie fine Suger and beate it small and search it through a fine search then take a litle earthen pot glased and put into it a spoonefull of Suger and a quarter of a spoonefull of Rosewater and let the Suger and the Rose water boyle together softely till it doe rise and fall againe three times Then take fine Rie flower and sift on a smooth borde and with a spoone take of the Suger and the Rose water and first make it all into a round Cake and then after into litle cakes and when they be halfe colde wet them ouer with the same rose water and then laye on your golde and so shal you make very good Manus Christi To make a Caudle to comfort the stomacke good for an old man TAke a pint of good Muskaden and as much of good stale Ale mingle them together then take the yolkes of twelue or thirteene Egges newe laide beate well the Egges first by themselues then with the wine and ale and so boyle it together and put thereto a quarterns of Suger and a fewe whole Mace and so stirre it well til it seeth a good while and when it is well sod put therein a few slices of bread if you wil and so let it soke a while and it wil be right good and wholesome To make a Trifle TAke a pint of thicke creame and season it with Suger and Ginger and Rosewater so stirre it as you would then haue it and make it luke warme in a dish on a Chaffingdish and coales and after put it into a siluer péece or a bowle and so serue it to the boorde To make Marmelat of Quinces YOu must take a pottle of water and foure pound of Suger and so let them boyle together and when they boyle you must skumme them as cleane as you can and you must take y e whites of two or thrée Egges and beate them to froth and put the froth into the pan for to make the skum to rise then skumme it as cleane as you can and then take off the kettle and put in the Quinces and let them boyle a good while and when they boyle you must stirre them stil when they be boyled you must boxe them vp To make butter paste TAke floure and seuen or eight Egges and colde butter faire water or Rose-water and Spices if you will and make your paste and beate it on a boord when you haue so done deuide it in two or three péeces and driue out the péece with a rowling pinne and doe with butter one 〈◊〉 by another and then folde vp your pastâ—â—â—pon the butter and driue it out againe 〈◊〉 so doe fiue or sixe times together and 〈◊〉 not cut for bearings and put them int◠〈◊〉 Ouen and when they be baked scraâ—â—â—â—ger on them and serue them To make Fritter stuffe TAke fine flower and thrée or foure egges and put into the flower and a peece of Butter and let them boyle altogether in a dish or a Chafer and put in Suger Synamom and Ginger and Rosewater and in the boyling put in a little grated bread to make it bigge and then put it into a dish and beate it wel together and so put it into your mould and frie it with clarified butter but your butter may not be to whotte nor too colde To make a made dish of Artechokes TAke your Artechokes and pare away all the top euen to the meate and boyle them in sweet broth till they be somewhat tender and theÌ„ take them out and put them into a dish and séeth them with Pepper â—â—namom and Ginger and then put in 〈◊〉 dish that you meane to bake them in 〈◊〉 â—ut in Marrowe to them good store 〈◊〉 let them bake and when they be ba 〈…〉 t in a little vineger and Butter and 〈◊〉 thrée or foure leaues of the Artechoks 〈◊〉 〈◊〉 dish when you serue them vp and 〈◊〉 Suger on the dish To frie Bakon TAke Bakon and slice it verie thinne cut away the leane and bruse it with the backe of your knife and frie it in sweete Butter and serue it To frie Chickins TAke your Chickins and let them boyle in verie good swéete broath a pretie while and take the Chickens out quarter them out in péeces and then put them into a Frying pan with swéete Butter and let them stewe in the pan but you must not let them be browne with frying and then put out the butter out of the pan and then take a little swéete broath and as much Vergice and the yolkes of two Egges and beate them together and put in a litle Nutmegges Synamom and Ginger and Pepper into the sauce and then put them all into the pan to the Chickens and stirre them together in the pan and put them into a dish and serue them vp To make a boyled meate after the French waies TAke Pigions and larde them and then put them on a Broach and let them bee halfe rosted then take them off the Broach and make a pudding of sweete hearbes of euerie sorte a good handfull and chop Oxe white amongst the hearbes verie smal and take the yolkes of fiue or sixe Egges and grated bread and season it with Pepper synamom and ginger cloues and Mace suger and currants and mingle all together and then put the stuffe on the pigeons round about and then put the pigeons into the cabbeges that be perboyled and binde the cabbege fast to the Pigeons and then put them into the pot where you meane to boyle them and put in Béefe broth into them and cabbeges chopped small and so let them boyle and put in Pepper Cloues and Mace and pricke the Pigions full of Cloues before you put the pudding on theÌ„ and put a péece of Butter Sinamom and Ginger and put a litle Vineger and white wine so serue them vp and garnish them with fruite and serue one in a dish and but a litle of the broth you must put into the dish when you serue them vp To make a Sallet of all kinde of hearbes TAke your hearbes and picke them very
fine into faire water and picke your flowers by them selues and wash them all cleane and swing them in a strainer and wheÌ„ you put them into a dish mingle them with Cowcumbers or Lemmons payred and sliced and scrape Suger and put in vineger and Oyle and throw the flowers on the top of the Sallet and of euery sorte of the aforesaid things and garnish the dish about with the foresaide thinges and hard Egges boyled and laide about the dish and vpon the Sallet A sauce for a Conie CVt Onions in rundels and frie them in butter then put to them wine vineger salt ginger camimel and pepper and a litle suger and let it boyle til it be good and fast then serue it vpon the Conie To make a Sallet of Lemmons CVt out slices of the péele of the Lemmons long waies a quarter of an inch one péece from an other and then slice the Lemmon very thinne and lay him in a dish crosse and the peeles about the Lemmons and scrape a good deale of suger vpon them and so serue them To make a Sausedge TAke Martinmasse Béefe or if you can not get it take fresh Béefe or the leane of Bacon if you will and you must mince very smal that kinde of flesh that you take and cut Lard put into the minced meate and whole Pepper and the yolkes of seuen Egges and mingle them altogether and put the meate into a gut very salt and hang him in the Chimney where he may drie and there let him hang a moneth or two before you take him downe To make a Pie. FIrst perboile your flesh and presse it and when it is pressed season it with pepper salt whilest it is whot then larde it make your Paste of Rye flower it must be verie thick or else it will not hold when it is seasoned and larded lay it in your Pye then cast on it before you close it a good deale of Cloues and Mace beaten small and throw vpon that a good deale of Butter and so close it vp you must leaue a hole in the top of the lid when it hath stand two houres in the Ouen you must fill it as full of vineger as you can and then stoppe the hole as close as you can with paste and then set it into the Ouen againe your Ouen must be very whot at the first that your Pies will kéepe a great white the longer you keepe them the better they will be when they be taken out of the Ouen and almost colde you must shake them betwéene your handes and set them with the bottome vpward and when you set them into the Ouen be well ware that one Pye toucheth not another by more theÌ„ ones hand bredth Remember also to let them stand in the Ouen after the vineger be in two houres and more To make white broth with Almondes FIrst looke that your meate be clean washed and then set it on the fire when it boyleth scumme it cleane and put some salt into the pot then take rosemarie time Isope and margerum and bind them together and put them into the pot and take a dish of sweete butter and put it into the pot amongest your meate and take some whole mace and binde them in a clout and put them into the pot with a quantitie of vergice and after that take a quantitie of Almondes as shall serue the turne blanche them and beate them in a morter and then straine them with the broth your meate is in And when these Almondes are strained put them in a pot by them selues with some Suger and a little Ginger and also a little Rose water and then stirre it while boyle and after that take some slyced orenges without the kernelles and boyle them with the broth of the pot vpon a chaffing dish of Coles with a litle suger and then haue some sippets ready in a platter serue the meate vpon them put not your Almondes in till it be readie to be serued To make pottage to loose the body TAke a chicken and séeth it in running water then take two handfuls of violet leaues and a good prety sort of reasons of the Sunne picke out the stones and seeth them with the chickins and when it is wel sodden season it with a litle salt and streine it and so serue it To make another very good potage to be vsed in the Morning TAke a chickin and seeth it in faire water and put to it violet leaues a handfull or two or else some other good hearbes that you like in the stead of them and so let them séeth together till the chicken be ready to fall a péeces then straine it and cut thinne péeces of bread and seeth in it till the bread be verie tender and then season it with salt And on the fish day séeth the hearbes as before in faire running water straine it séeth bread as before in it season it with salt and put in a péece of butter To boile diuerse kindes of Fishes BRet Conger Thornebacke plaice fresh Samon all these you must boyle with a litle faire water and vineger a litle salt bayleaues and sauce them in vineger and a litle of the broth that they are sodden in with a litle salt and as you see cause shift your sauce as you do béefe in brine and also fresh Sturgion séeth it as is aforesaide and sauce it as ye did the other and so ye may kéepe it halfe â—â—â—eare are with chaunging of the sauce and salt Sturgion séeth it in water salt and a litle vineger and let it be cold and serue it forth with vineger and a litle Fenell vpon it but first or ye séeth it it must be watered To make broth for one that is weake TAke a legge of veale and set it ouer the fire in a gallon of water skimming it cleane when you haue so done put in thrée quarters of a pound of small reasons halfe a pound of prunes a good handfull of burrage as much langdebéefe as much mintes and the like quantitie of harts-tongue let all these séeth together till all the strength of the flesh be sodden out then straine it so cleane as you can and if you thinke the patient be in anie heats put in violet leaues and sauorie as you do with the other herbs To boile a Capon with a Syrrope BOile your Capon in swéete broath and put in grosse Pepper and whole Mace into the Capons bellie and make your sirrope with Spinnage White Wine and Currants Sugar Sinamome and Ginger and swéete Butter and so let them boyle and when your Capon is readie to serue put the Sirrope on the Capon and boyle your spinnage before you make your Sirrope To dresse a hare VVAsh her in faire water perboile her then lay her in cold water then lard her and rost her and for sauce take red wine salt vineger ginger pepper cloues and mace put these together then mince onions and
THE good husvvifes Ievvell VVherein is to be found most excellent and rare Deuises for Conseites in Cookerie found out by the practise of THOMAS DAWSON Whereunto is adioyned sundry approued reseits for many soueraine Oyles and the way to distill many precious waters with diuers approued medicines for many diseases Also certain approued points of husbandry very necessarie for all Husbandmen to know Newly set forth with Additions 1587. Imprinted at London by Iohn Wolfe for Edward White dwelling at the litle North doore of Paules at the signe of the Gunne 1587. Here followeth the order of meates how they must be serued at the Table with their sauces for flesh daies at dinner The first course POtage or stewed Broath Boyled meate or stewed meate Chickins and Bacon Powdred Beefe Pies Goose Pigge Rosted Beefe Rosted veale Custard The second course Roasted Lambe Roasted Capons Roasted Conies Chickins Pehennes Baked Uenison Tart. The first course at Supper A Salet A Pigges Petitoe Powdred Beefe slised A Shoulder of Mutton or a Breast Ueale Lambe Custard The second course Capons roasted Connies roasted Chickins rosted Pigions rosted Larkes rosted A pye of Pigions or Chickins Baked Uenison Tart. The seruice at Dinner A dosen of Quayles A dish of Larkes Two pasties of red deare in a dish Tarte Ginger bread Fritters Seruice for Fish dayes Butter A sallet with hard Egges Potage of sand Eles and Lamperns Red Hearing greene broyled strowed vpon White hearing Ling. Haburdine Mustard Salt Salmon minced Two pasties of fallowe Deare in a dish A Custard A dish of Lieches The second course Jelly Peacocks Sauce wine and Salt Two Conies or halfe a dosen rabets sauce Mustard and suger Halfe a dosen of Pigions Mallard Toyle Sauce mustard and vergious Gulles Storke Heronshewe Crabbe Sauce Galentine Gurlew Bitture Bustarde Feasant Sauce water and Salt with Onyons sliced Halfe a dosen Woodcocks Sauce Mustard and Suger Halfe a dosen Teales Sauced as the Fesants A dosen of Quayles A dish of Larks Two Pasties of red Deare in a dish Tarte Ginger bread Fritters Seruice for fish dayes Butter A Sallet with hard Egges Potage of sand Eeles and Lamperns Red Hearing greene broyled strowed vpon White hearing Ling Haburdine Sauce Mustard Salt Salmon minced Sauce Mustard and vergious and a litle Suger Powdred Conger Shadde Mackrell Sauce vineger Whyting Sauce with the Liuer Mustard Playce Sauce Sorrel or wine and Sault or Mustard or Uergious Thorneback sauce Liuer and mustard Pepper and sault strowed vpon after it is brused Fresh Cod Sauce greene sauce Dace Mullet Eeles vpon Soppes Roch vpon soppes Perche Pike in Pikesauce Trowte vpon soppes Tench in Gelly or Gresyll Custard The second course Flounders or Flokes Pike sauce Fresh Salmon Fresh Conger Brette Turbut Halybut Sauce Uineger Breame vpon soppes Carpe vpon soppes Soles or any other Fishes fried Rosted Eele Sauce the dripping Rosted Lamperns Rosted Perpos Freshe Sturgion Sauce Galentine Creuis Crab Shrimps Sauce vineger Baked Lampray Tarte Figges Apples Almondes blaunched Cheese Raysins Peares FINIS A Booke of Cookerie To boyle Larkes TAke sweete Bread and straine it into a pipkin set it on the fire and put in a péece of Butter skimme it as cleane as ye can and put in spennedge and Endiue and cut it a little and so let it boyle and put in Pepper Cloues and Mace Synamome and Ginger and a litle Vergious and when you serue them vp lay soppes in the dish To boile Conyes TAke a Cony and perboyle it a litle then take a good handful of persely and a few swéete hearbes the yolke of iiii hard egges chop them all together then put in pepper and a fewe currantes and fill the Conies bellie ful of Butter then pricke her head betwéene her hinder legges and breake her not and put her into a faire earthen pot with mutton broth and the rest of the stuffe roll it vp round and put it in withall and so boyle them well together and serue it with soppes To boyle a Cony YOu must boyle your Cony and streine your Sweete bread into a Pipkin and put in your meate skumme it as cleane as you can and put in a good deale of Endiue and cut it a litle and a good péece of Butter and all kind of spices and a little vergious and so serue it on soppes To boyle Chickins FIrst you shall take Chickins and boyle them with grapes and with a racke of Mutton together and let the racke of Mutton boyle before the Chickins one houre and a halfe and then make a bunch of herbs with Rosemarie Time Sauory and Isope and also Margerum and binde them fast together put them in the pot and when you see your time put in your Chickins with Persely in their bellies and a little sweete butter vergious and peper when you haue so done boyle your grapes in a little pipkin by themselues with some of the broth of the Chickins but take heede you boyle not them too much nor yet too litle and then take the yolkes of sixe egges and streine them with a little broth of the pot and when they are streyned put them in the pipkin to the grapes and stirre them and when they begin to boyle take them from the fire and stirre them a good while after you haue taken then vp and then haue you Syppets ready in a platter and lay your meate vpon it and then take your pipkins and grapes and al that is in them and powre it vpon the meate And after this sort serue it in To boyle Mutton and Chickins TAke your Mutton and Chickins and set vpon the fire with faire water and when it is well skimmed take two handfull of Cabbadge Lettice a handfull of currants a good péece of butter the iuyce of two or thrée leammans a good deale of grosse Pepper and a good péece of Suger and let them séeth all well together then take thrée or foure yolkes of egges together harde rosted and straine them with parte of your broth let them séeth a quantitie of an houre Serue your broth with meate vpon Sippets To boyle Chickins STreine your broth into a pipkin put in your chickins and skumme them as cleane as you can and put in a péece of butter and a good deale of Sorrell and so let them boyle and put in all maner of spices and a little vergyce pycke and a fewe Barberies and cut a Lemman in péeces and scrape a litle Sugar vpon them and laye them vppon the chickins when you serue them vp and lay soppes vpon the dish An other way to boyle Chickins YOu must streine your broth into a Pipkin and set it a boyling and skumme it and put in a péece of butter and endiue and so let it boyle and a fewe currants al maner of spices and so serue it on soppes To boyle Plouers YOu must streine your swét broth into a pipkin and set them on the fire and when they boyle you must skumme them and then
is foure yeare olde the dogge téeth fall and others come in their places before he be sixe yeere olde the great téeth aboue doe fall and the sixt yere the first that fell come againe the seauenth yeere all is fulle and they be all shut Of Sheepe CErtaine dayes before the Rammes be put to the Yowes they drench them with Salt water thereby the Yowes will tooke the better and the rammes they say waxe more full of appetite To haue manie male lambes they chuse a drie time the wind at North letting the Yowes goe in pasture that laieth open against the Northerne wind and then put in the Rammes To haue manie female Lambes they contrariewise obserue the South winde When a Yow is with lambe if she haue a blacke tongue they say the lambe will be black and if the tongue be white the lambe likewise will be white Tokens of a good sheepe a great bodie the necke long the woll deepe soft and fine the bellie great and couered with woll the tets great great eyes long legges and long taile Tokens of a good Ramme the body high and long a great bellie couered with woll a fliece thicke the forhead broad eyes black with much woll about them great eares couered with woll great stones well horned but the more writhed the better the tongue and pallat of the mouth all white to the end that the Lambes may bee all white Of Hogges THe Hogge of himselfe though filthy yet they say he prospereth the best if hee lodge in a cleane stye and euery moneth his stye should be cast ouer with fresh grauaile or sand to make his lying fresh and to drie vp the pisse and filth They geld their pigges when they are a yeare old or sixe monethes at the least for they waxe much greater if they be gelded at the said age They chuse them Bores that haue the head short and large the brest large colour blacke or white the feet short the legges great and those that haue strongest haire on the top of their backe Those are to be kept for sowes which be longest with hanging bellies great Tettes deepe ribbed a litle head and short legges Hogges be sicke when they rubbe much their eare or refrain their meat but if none of these signes appeare they plucke of one of his haires on the backe if he be cleane white at the roote he is well if he be bloudie or foule he is sicke They will haue their hogges either all white or all blacke and in anie wise not speckled or of two colours They refraine from dunging their land while the moone encreaseth for that they note more aboundance of wéedes to come thereby Touching the sowing of Beanes they obserue this At the fall of the leafe in strong land they sow the great Beanes At spring time in weake and light ground they sow the common small Beanes and both sortes at the full of the Moone that they may be better codded They vse to cut them at the new of the Moone before day Their flaxe as soone as they haue gathered it they set it vnder a house or houell and suffer it not to take raine or dewe as we doe To make Chese yelow they put in a litle Saffron To keepe Apples they lay them on straw stro wed the eye of the Apple downwards and not the stemme And when they would haue anie great store well and long kept from perishing they gather and chuse the soundest heauiest and fairest being not ouer riped they prouide a Hogshed Fat or great Whitch they bring the Apples where it shall stand then they lay a laine of straw and vpon the same a laine of Apples and then straw againe and Apples likewise vntill the vessell be full to the brimme shuting it close with the head or couer that no aire come in To cure the malladie of trées that beare wormeaten fruite which commeth of much wet or a moist season at that time they pearse the trées through with an Auger as neere the roote as they may to the end that the humor whereof the wormes doe bréed may distill out of the trée If trées through oldnesse or otherwise leaue bearing of fruite vsually they vse not to loppe them but onely cut away the head boughes they vncouer the rootes after all Saintes tide and cleaue the greatest of the rootes putting into the clefts shiuers of flints or hard stones letting them there remaine to the end that the humor of the earth may enter and ascend into the trée after about the end of winter they couer againe the rootes with verie good earth if they haue anie deade Carrens they burie them about the rootes of such Trées Approued Medicins for sundrie diseases An excellent drinke for the Tissicke well approued TAke a handfull of fennell roots as much persly roots as many Alisander rootes halfe a handfull of Borrage rootes and put out the pith of all the saide rootes then take halfe a handfull of Peniryall as much of Uiolet leaues and as much of cinckfoyle as much Succary Endiue Holly hocke leaues Mallow leaues and redd gardene mints of all these the like quantitie as of these next before halfe a handfull of Licoris sticks scraped brused and beaten to fine powder a gallon of faire running water boyle therein all these simples and boyle these séedes with them that is thrée spoonefull of Anniséeds as much Fennell seede the like of Colliander seede and Commin séede a good handfull of Dandelion rootes and so boyle altogether from a gallon to a pottell and let the patient drinke thereof first and last and it will helpe him in short space probatum est To make water imperiall for all woundes and Cankers TAke a handfull of red Sage leaues a handfull of Selondine as much of woodbind leaues take a gallon of conduit water and put the hearbes in it let them boile to a pottle and then strain the hearbes through a strainer and take the liquor and set it ouer the fire againe take a pint of English hony a good handfull of Koch Allam as much of white Copper as Tyme beaten a pennieworth of graines brused let them boile all together thrée or foure wawmes and then let the skumme be taken off with a feather and when it is colde put it in an earthen pot or bottle so as it may be kept close and for a greene wound take of the thinnest and for an old wound of the thickest couer the sore rather with Veale or Mutton skimme them with dock leaues when that you haue dressed them with this water To make water imperiall an other way TAke a handfull of Dragon of scabious of Endiue a handfull of Pimpernell a handful of Wormewood of Kew of Tansie of Fetherfoye of dasie leaues of Conslips of maiden haire of sinckfoyle of dandelion of Tyme of bawne of each of these hearbes a handfull of Treakle a pound of Bole armoniacke foure ounces and when you haue all these hearbes together
you must take and shread them a litle not too small then take the Treakle and the Bole armoniacke and mingle them and the hearbes together then put them in a stillatorie and still them fiet To make Sinamom water TAke Rennish wine a quart or Spanish wine a pint rose water a pint a halfe Sinamom brused a pound and a halfe let these stand infused the space of foure and twentie houres then destill it and beeing close stopped and luted then with a soft fire destill the same softly in a Limbeck of glasse and receiue the first water by it selfe Also if ye be so disposed to make the same water weaker take thrée pints of rose water and a pint and a halfe of Rennish wine and so distill the same and you shall haue to the qualitie of stuffe the quantie of the water which is three pints but the first is best and so reserue it to your vse both morning and euening To make Sinamon water another way TAke three quarts of Museadine and a pound of Sinamon and halfe a pint of good Rosewater so let them lie infused the space of foure and twenty howers and destill it as aforesaid and you shall receiue to the quantitie as to the quallitie but the first pint is the best and the chiefest of all the other as is manifest by practise To make Aqua composita for a surfet TAke rosemarie Fenell Isope Time Sage horehound of each of these a handfull Penniryal red mints marierum of each sixe crops a roote of Enula Campana of Licoras Anneyséede brused of each two ounces put all these to thrée gallons of mightie strong Ale and put it into a brasse pot ouer an easie fire and set the Limbecke vpon it and stop it close with dowe or past that no aire doe goe out and so keepe it stilling with a soft fire and so preserue it to your vse as need requireth To make the water of life TAke Balme leaues stalkes burnet leaues and flowers a handful of rosemary turmentill leaues and rootes Rosa solis a handfull red roses a handfull Carnations a handfull Isop a handfull a handfull of Time redstrings that grow vpon Sauerie a handfull red Fennel leaues and rootes a handfull red Mints a handfull put all these hearbs into a pot of earth glased and put therto as much white wine as will couer the hearbes and let them soake therein eight or nine dayes then take an ounce of Sinamom as much of Ginger as much of Nutmegs Cloues and Saffron a litle quantitie of Anneyséedes a pound great Raisons a pound Suger a pound halfe a pound of Dates the hinder part of an olde Cony a good fleshly running Capon the flesh and sinewes of a legge of mutton foure young Pigiōs a dossen of Larks the yolkes of twelue egges a loafe of white bread cut in sippettes Muscadell or Bastard thrée gallons or as much in quantitie as sufficeth to distill all these things at once in a Limbecke and thereto put off Methridatum two or thrée ounces or elswith as much perfect treakell and destill it with a moderate fire and keepe the first water by it selfe and the second water alone also when there cōmeth no more water with strings take away the limbecke put into the pot more wine vppon the same stuffe and still it againe and you shal haue an other good water and shall so remaine good In the first ingredience of this water you must kéepe a double glasse warely for it is restoratiue of all principall members and defendeth against all pestiliencial diseases as a gainst the Paulsie Dropsie Spleene yellowe or blacke Jaundice for wormes in the bellie and for all agues bee they hot or cold and al maner of swellings and pestilenciall sorowes in man as melancholy fleugmatike it strengtheneth and comforteth al the spirits and strings of the braine as the heart the milte the liuer and the stomacke by taking thereof two or three spoonefuls at one time by it selfe or with Ale wine or beare and by putting a pretie quantitie of Suger therein also it helpeth disgestion and doth breake winde and stoppeth laske and bindeth not and it mightely helpeth and easeth man or Woman of the paine af the heart burning and for to quicken the memorie of man take of this water thrée spoonefuls a day in the morning and an other after hee goeth to dinner and the third last at night To make a good plaister for the strangurie TAke holly hocks and violets and mercury the leaues of these herbes or the seedes of them also the rinde of the elderne tree and also leyd Wort of ech of these a handfull and beate them small and seeth them in water till halfe be consumed then doe thereto a little oyle Oliue and all hot make thereof a plaister and laye it to the sore and raines and also in Sommer thou must make him a drinke in this maner take Sapifrage and the leaues of elderne fiue leafed grasse and séeth them in a pottell of stale ale till the halfe be wasted and then straine it and kéepe it cleane and let the sicke drinke thereof first and last and if you lacke these hearbes because of winter then take the rootes of fiue leaued grasse and drie them and make thereof pouder and then take Oyster shelles and burne them and make pouder of them and mingle them together and so let the sicke vse thereof in his pottage and drinke and it shall helpe him To make a powder for the stone and strangullian TAke blacke bramble berries while they be redde Juie berries the inner pitch of the Ashe Keyes the stones of Eglantine Berries clouen rubbed from the haire Nutte Keyes the rootes of Philopendula of all these a like quantitie Accorne kernels the stones of Slowes of each a like quantitie drie all these on platters in an ouen til they will be beaten to pouder then take gronsell seede Sapifrage seede Alisander seede coliander seede parsley seede comin séede fenell seede anniséede of ech of these a like quantitie as much as is before written and dried in like sort then beate al these to fine pouder and take Licoras of the best that you can get faire scraped as much in quantitie as of al the other beate it fine mingle it with the same pouder so keepe it close that no winde come at it vsing it first last with posset drinke made with white wine or Ale when you eate your potage or other broth put some in it if you be sore pained if you haue any stone it wil come away by shiuers and if it do so when you thinke that your water beginneth to cleare againe take this drinke that followeth and it will cleane your bladder and it wil leaue no corruption therein The drinke TAke Rosemary wild Time and seeth them in running water with as much Suger as will make it swéete from a quart to a pint vse the quantitie
of your hearbes according to your discretion so that it may sauer well of the hearbes and so vse it 9. mornings 6. or 7. spoonefulles at a time For the shingles a remedie TAke Doues dirt that is moistie and of Barly meale heaped halfe a pound and stampe theÌ„ well together do thereto halfe a pint of vineger and meddle them together and so lay it to the sore colde laye wall leaues thereupon and so let it lie thrée dayes vnremoued and on the thirde day if neede require lay thereto a newe plaister of the same and at the most he shalbe whole within thrée plaisters For all maner of sinnewes that are shortened TAke the head of a blacke shéepe Cammemill Lorrell leaues Sage of eache a handful and bray these hearbs in amorter then boyle them altogether in water till they he well sodden and let them stand till that they be colde then drawe it through a strainer and so vse it A sufferaigne ointment for shrunken finnowes and aches TAke eight Swallowes readie to flie out of the nest driue away the breeders wheÌ„ you take them out and let them not touch the earth stampe them vntill the Fethers can not be perceiued put to it lauender cotten of the strings of strawberies the tops of mother time the toppes of rosemarie of eache a handfull take all their weight of May butter and aquar more stampe all the Fethers that nothing can be perceiued in a stone morter the make it vp in bales and put it into an earthen pot for eight daies close stopped that no ayre take them take it out and on as soft fire as may be seeth it so that it do but simper then strain it and so reserue it to your vse For sinowes that be broken in two TAke wormes while they be knitte and looke that they depart not and stampe them and lay it to the sore and it will knit the sinowes that be broken in two For no knit sinowes that be broken TAke archangel and cut it small in gobbets and lay it to the sore and take milfoile and stampe it and lay it aboue it hard bound and let it lie so three dayes and at the three daies end take it away and wash it with wine and then make a new plaister of the same and at three dayes end put thereto an other and doe nothing els thereto Also take peniryall and bray it and put salt enough to them and temper it with hony and make a plaister therof and lay it vpon the sinowes that be stiffe and it will make them to stretch An oyle to stretch sinowes that be shrunke TAke a quart of Neates foote Oyle a pinte of Neates Gall halfe a pinte of Rose water as much Aqua Vita then put all these together into a brasse panne then take a handfull of Lauender cotten and as much of Bay leaues a good quantitie of Rosemary a good quantie of Lauender spike of Strawbery leaues the stringes and all then take thread and bind them all in seuerall braunches and put them into the panne or pot and set them ouer the fire vpon cleare coales with the oyles altogether and so let them boyle a good while and when it is boyled enough it will boyle but softly then take it of the fire and let it stand till it be almoste colde then straine it out into a wide mouthed Glasse Bottle or pewter pot and stop it close it will not continue in no wodden thing and where the sinowes be shrunke take of this being warmed and annoint the place therewith and chafe it well against the fire and vse this morning and euening and keepe the place warme and you shal find great ease For to staunch bloud TAke Bole Armoniake and Turpentine and make a plaister and lay it too Also take the mosse of the Hazell trée and cast it into the wound and it will staunch foorthwith and the longer that it is gathered the better it is Also take a good péece of Martinmas Biefe out of the roufe and heate it on Coales and as hot as ye may suffer it lay it thereto Also take a péece of leane Salt Biefe and let the Biefe be of that greatnesse that it may fill the wound and lay it in the fire in the hot Ashes till it be hot through and all hot thrust at in the wound and bind it fast and it shall staunch anon the bleeding when a maister vaine is â—ut and if the wound be large For swelling that commeth suddenly in mans limmes TAke hartes tongue cherfoyle and cut them small and then take dregges of Ale and Wheate branne and sheepes tallowe molte and doe all in a potte and seeth them till that they be thick and then make a plaister and lay it to the swelling Also take faire water and salt and stirre them wel together and therein wet a cloth and lay it to the swelling For to make one slender TAke Fennell and seeth it in water a very good quantitie and wring out the iuyce therof when it is sod and drinke it first and laste and it shall swage either him or her A good ointment for scabs and for itching of the bodie TAke foure ounces of oyle de bay and an ounce of frankensence two ounces of white waxe and three ounces of swines grease and an ounce of Quickesiluer that must bee slacked with fasting Spittle an ounce of great Salt as much of the one as of the other and of all these make an oyntment and if the scabs or itch be vpon all the whole body as well aboue the girdle as beneath then when thou goest to bedde wash both thy hands and thy feete with warme water and battle them well therein by the fire and after drie them with a cloth of linnen then take vp with thy fingers of that oyntment and doe it in the palmes of thy hands and in the soles of thy feete and rub it wel together that it may drinke in wel if it do soke in wel thou must put gloues on thy hands and sockes on thy feete and thus doe euerie night when thou doest go to bed and in the scabbe or itch be aboue the girdle and not beneth then anoint but the hands and if the scabbe be beneath the girdle them looke that you annoint the soles of your feete and the scabbe or itch be in all thy body as wel aboue the girdle as beneath then thou must annoint both thy hands and thy feete as thou sittest by the fire thou shalt be whole this hath bene proued For all maner of scabbes TAke Enela Campana red docke rootes nightshad woodbind leaues and then cast in a péece of Allam and put in Vitriol Romana rubrified when it is cold wash the scab there with Also take white pintment Brimstone Quicsiluer verdigrease and mingle them together therewith annoint the sore scab For a man that hath drunken poison TAke betony and stampe it mingle it with water and the