to further knowledge of greater Service 1 A Boyld Capon or Chicken 2 A Legge of Lambe farc'd of the French fashion or neates tongue 3 A boyld Mallard or Rabbet 4 A dish of boild Oliues of Veale or Collops and Egges 5 A piece of roast Béefe 6 A dish of Chewets of Veal or Mutton-pyes if it be Winter but if it bee summer an Oliue-pye 7 A legge of Mutton roasted whole or a Loyne of Veale or both 8 A pigge 9 A Swan Goose or Turkey 10 A pasty of Venison or forequarter of Mutton or a fat rumpe of Béefe 11 A Capon pheasant or Hearne 15 A Custard A second Course to the same dyet 1 A Quarter of Lambe 2 A couple of Rabbets 3 A Maliard Teale or Widgin 4 A brace of partriges or Woodcocks 5 A Chicken or pigeon-pie 6 A dish of plouers or Snites 7 A couple of Chickens 8 A Warden or Quince-pie 9 A sowst pig or Capon 10 A Cherrie or a Gooseberrie Tart or a Quarter-Tart of pippins 11 A dish of some kinde of sowst-fish 12 Lobstars or pickled Oysters A Table of Direction for a Bill of fare for fish-daies and Fasting dayes Ember-weekes or Lent The first Course for the same dyet 1 A Dish of Butter 2 Rice milke 3 Buttered Egges 4 Stew'd Oysters 5 A boyled Rochet or Gurnet 6 A boyld Sallet of Hearbes or of Carrets 7 A boyld pike 8 Buttered Loaues 9 Cheuets of Ling or Stockfish 10 Another Sallet 11 Stew'd Trouts or Smelts 12 A dish of butterd stockfish 13 Salt Eele or white-herring 14 A Iole of Ling. 15 A Skirret-pye 16 Buttered Flounders or plaice 17 An Eele or Carpe-pye 18 Haddocke Fresh-Cod or Whiting 19 Salt Salmon 20 A Custard The second course for this dyet 1 A Boyld Carpe 2 Spitcheockes of Eeles 3 Fride Stockfish 4 Boyld Eeles 5 Bakte Puffes 6 A roasted Eele 7 Buttered Parsnips 8 Fride Oysters 9 Blancht Manchet in a Fryingpan 10 A fride Rochet 11 An Oyster-pye 12 Fride Smelts 13 A Pippin-pye 14 Fride Flounders 15 Butterd Crabs 16 Fride Skirrets 17 A Tart of Spinage or of Carrets 18 Conger 19 Lobstar or Prawnes 20 Pickled Oysters If your Messe be halfe so much for the boords end it will bée enough both for the first and second course To boyle a Capon Larded with Lemmons on the French fashion SCald your Capon and take a little dusty Oatmeale to make it boyle white Then take two or three ladlefuls of Mutton broth a fagot of sweet Hearbs two or three Dates cut in long peeces a few parboyld Currans a little whole Pepper a Peece of whole Mace and one Nutmeg Thicken it with Almonds Season it with Verjuyce Sugar and a little sweet Butter Then take vp your Capon and larde it very thicke with a preserved Lemmon Then lay your Capon in a deep Meat-dish for boyled meates and powre the broth vpon it Garnish your dish with Suckets and preserued Barberries To sowce a Pigge SCald a large Pigge cut off his head and slit him in the middest and take out his bones and wash him in two or thrée warme waters Then collar him vp like brawne and sow the collars in a faire cloath Then boyle theÌ„ very tender in the faire water then take them vp and throw them in faire water and salt vntill they be cold for that will make the skinne white Then take a pottle of the same water that the Pigge was boyled in and a Pottle of White-wine a race of Ginger sliced a couple of Nutmegs quartered a spoonfull of whole Pepper five or six Bay-leaues séethe all this together when it is cold put your Pigge into the sowce-drinke so you may keep it halfe a yeare but spend the head To sowce Oysters TAke out the meat of the greatest Oysters saue the liquor that commeth from them and straine it into an earthen Pipkin put into it half a pinte of white-Wine and half a pinte of White-Wine Vinegar put in some whole Pepper and sliced Ginger Boyle all these together with two or thrée Cloaues when it hath boyled a little put in your Oysters let them boyle two or thrée walmes but not too much Then take them vp and let the sirrup stand vntill it be cald then put in your Oysters and so you may kéep them all the yeare To sowce Pike Carpe or â—â—me DRaw your Fish but scale it not saue the Liver and the refuse of it slit the said refuse and wash it Then take a pottle of faire water and a quart of White-Wine and a faggot of sweet hearbes so soon as you see your Wine boyle throwin your Fish with the scales on and when you see your Fish boyle poure in a little Vinegar and it wil make your Fish crisp Then take vp your Fish and put it in a Tray. Then put into the liquor some whole pepper a little whole Ginger and when it is boyled together well with a little Salt and cold put in your Fish into an earthen panne when you serue it in serue Gelly in Sawcers with a little fine Ginger about the Sawcers sides and Fennell on your Fish To boyle Flounders or Gudgeons on the French fashion BOyle a pinte of White-Wine and a pinte of faire Water a few sweet Hearbes tops of 〈◊〉 sweet Marjoram winter Sauoâ—â—â—â—ps of Rosemary a peece of whole Mace a little Parsly pickt small when all is boyled well together put in your Fish and scum it well Then put in a little crust of Manchet a quarter of a pound of swéet Butter Season it with Pepper and Verjuyce and so serue it in To boyle a Gurnet on the French fashion DRaw your Gurnet wash it clean boyle it in water and salt with a fagot of swéet Hearbs then take it up and powre vpon it Verjuyce Nutmeg Butter Pepper thicken it with the yolkes of two new layd Egges All this being powred vpon your Fish garnish your dish with preserued Barberries or a sliced Orange To boyle a Legge of Mutton on the French fashion CVt out all the meat at the Butt end leauing the bone still in Mince it small with Beefe Suit and Marrow Then take sweet Creame yolks of Egs a few Raisins of the Sunne two or thrée Dates minced a little grated Bread Season it with Pepper Salt and Nutmegge then worke it stiffe like a Pudding and cram it in againe Then stue it in a Pot with a Marrow bone and a knuckle of Veale serue the Legge by it selfe and your knuckle in stued broth your Marrow-bones vpon Bruys with Carrets and Pepper To hash a Legge of Mutton on the French fashion PArboile your Legge and take it vp pare off some thin slices prick your Legge through and let out the grauie on the slices then bruise sweet Hearbs with the back of a Ladle and put in a peece of sweet Butter Season it with Verjuyce Pepper and when your Mutton is boyled pour it on it serve it so to the Table To roast a legge of
will worke them like lithe-paste Then flower your moulds and fil them with that paste then roule a thin sheete of paste wet it and couer it ouer fry them and turne them into small dishes and keepe them warm in the Ouen serue them at dinner or supper If you will bake them then you may turne theÌ„ into the dish raw out of your moulds and Ice them with Rose-water Sugar and set them in the Ouen wheÌ„ your pyes are halfe bak't To make some Kick-shawes in paste to fry or bake in what forme you please MAke some short Puft-paste roule it thinne if you haue any moulds you may work it vpon your moulds with the pulp of Pippins seasoned with Cinamon Ginger Sugar and Rose-water close them vp and bake them or fry them or you may fill them with Gooseberries seasoned with Sugar Cinamon Ginger and Nutmeg rowle them vp in yolkes of Egges and it will kéepe your Marrow being boyled from melting away or you may fil them with Curds boyled vp with whites of Egges and Creame and it will be a tender Curd but you must season the Curde with parboyld Currans thrée or foure sliced Dates put into it or sixe bits of Marrow as bigge as half a Walnut put in some small peeces of Almond-paste Sugar Rose-water and Nutmeg And this will serue for any of these Rick-shawes either to bake or for a Florentine in Puft-paste any of these you may fry or bake for Dinner or Supper To make an Italian pudding TAke a penny whiteloafe pare off the crust and cut it in square péeces like vnto great Dyce mince a pound of Béef-suet small take halfe a pound of Raisins of the Sunne stone them and mingle them together and season them with Sugar Rose-water Nutmeg wet these things in foure Egs and stir them very tenderly for breaking the Bread then put it in a dish prick in thrée or four péeces of marrow and some sliced Dates put it into an Ouen hot enough for a Chewet if your Ouen be too hot it will burne if too cold it will be heauy When it is baked scrape on Sugar and serue it hot at Dinner but not at Supper To boyle a Racke of Veale on the French fashion CVt it into Steakes cut a Carret or Turnip in peeces like Diamonds put them into a Pipkin with a pinte of White-wine Parsly bound in a Fagot a little Rosemary and large Mace and a stick of Cinamon pare a Lemmon or Orange and take a little grosse pepper half a pound of Butter boyle all together vntill they be enough when you haue done put in a littie Sugar Verjuyce garnish your dish as you list To fearce a Legge of Lamb on the French fashion TAke the flesh out of the in-side and leaue the skin whole mince it fine with suet take grated Bread minst Orange pil sliced nutmeg Coriander-séeds Barberies pickt a little Pepper worke all together with yolkes of Egs like a Pudding and put it in againe If you want a cawle of Mutton to close it with then take the yolk of an Egge and smear it all ouer it will hold it fast Then put it in a dish raw and set it vpright and put a little Butter into the dish set the dish into the Ouen put to the aforesaid things Sugar Currans and sliced Dates Salt and Verjuyce When it goeth to the table strow it with yolks and parsly either of them minst by it selfe To hash Deere Sheepe or Calves tongues on the French fashion BOyle Blanch and Larde them sticke them with Cloues and Rosemary put them on a Spit vntill they be halfe roasted Then put them into a Pipkin with Claret-wine Cinamon Ginger sugar sliced LeÌ„mon a few Carrawayséeds and large Mace Boyle all together and serue them in with fryed toasts English Cookery To boyle a Capon TAke strong broth of marrow bones or any other strong broth put the Marrow into a pipkin with salt boil your Capon in the Pipkin and scum it clean before you be ready to take it off put in your Salt Take a pinfe of White-wine in a pipkin for one Capon if you haue more you must haue more wine half a pound of Sugar a quarter of a pound of Dates sliced Potatoes boyled and blancht large Mace Nutmeg sliced if you want Potatoes take Endiffe for want of both boyle Skirrets and blanch them boile all together with a quarter of a pinte of Verjuyce the yolks of Egs strain it and stirre it about and put it to the Capon with strong broth To garnish your Dishes GArnish your Dishes round about with fine Sugar take Orengado dipt among Biskets take Carawayes Take a Pomegranat and garnish the side of your dish with it take Currans and Prunes and wrap them in fine Sugar having beene first boyled tender in faire water Take a Lemmon and slice it and put it on your dish and large Mace stéeped or boyled or preserued Barberries Any of these are fit to garnish your Dish take your Capon out of the broth and put it into a dish with sippets of these garnishes round about it To boyle a Capon anoâ—her way BOyle a Knuckle of Veale vntill it make strong broth then take your Capon boyle it in faire water and Salt and when it is almost boyld take it put it in a Pipkin and strain your broth in to the Capon Then wash and scrape Parsley and Fennell rootes cleane pith them and slice them along boil them in a skillet of water and when they are halfe boyled take them from the fire and put them in a strainer and then in a clean Pipkin Then take a little Rosewater and a quarter of a pound of fine Sugar vntil it be as cleare as glasse then take a little large Mace a faggot of swéet Hearbes a minst Lemmon the pill taken off Boyle a few Raisins of the Sunne with it but first take out your Capon and straine the broth put the Capon into a Dish very finely garnisht then put the broth to the Capon then take Parsley rootes and lay them on the top of the Capon with your minst and sliced Lemmon your Raisins of the Sunne and your large Mace Garnish your dish as before is shewed To boyle a Capon in Rice BOyle a Capon in Salt water and if you like it you may put into a saâ—â— cloath a handfull of Oatmeale then take a quarter of a pound of Rice and steepe it in faire water and so halfe boyle it then strain the Rice through a Cullinder then boyle the Rice in a Pipkin with 〈◊〉 quart of Milke put in half an ounce oâ— large Mace half a pound of Sugar boyle it well but not ouer-thick put in a little rose-Rose-water blanch halfe a pound of Almonds and beate them in a morter with a little Creame and rose-Rose-water beate them fine and straine them into a Pipkin by it selfe Then take vp your Capon and set your Almonds a
little against the fire garnish your dishes as you think fit and say in your Capon and put your Rice handsomely vpon the Capon and then the broth vpon the Rice To boyle a Capon with Oysters and picked Lemmons BOyle the Capon halfe enough with faire water Salt then straine some of the broth into a quart of Renish-wine then put in a few swéet hearbes minst with a pickled Lēmon or Orange put all into the Pipkin and let them boyl together Then take the Oysters pick and beard them and parboyle them then put them out of the broth into a Cullinder then put them into a Pipkin Then take a few Raisins of the Sun if you loue the juyce of an Onyon first boyl some Onyons by themselues and straine them and then put them into the Pipkin and serue in with what garnish you please To boyle a Capon with Pippins PArboyle it as before then put two Marrow-bones into a Pipkin or rather put the marrow of two or thrée bones into a Pipkin with a quart of White-Wine a little sliced Nutmeg half a score of Dates When you haue so done put in a quarter of a pound of Sugar then pare your Pippins and cut them into quarters and put them into a Pipkin and couer them with a little Rose-water and Sugar and boyle them Then take if you haue it sippets of Bisket and for want thereof take other Bread then boyle seuen or eight Egges hard take out the yolkes and put them in a strainer Then take a little Verjuyce and strong broth where the Capon is boyling strain it and put it in a Pipkin and stirre all together with the Pippins and Muscadine let the Mascadine bée put on when the Pippins are cold To boyle Chickens in White-broth TRusse and parboyl them very white then put them with swéet Hearbes into a Pipkin with Mace péeces of Cinamon chop a little Parsley but course and straine the yolkes of foure or fine Egges with a little verjuyce which must be put in when they are ready to be taken from the fire Garnish your dish To boyle Chickens in soope BOyle them vntill they bee enough boyle Hartichokes very well and blauch them Then put your Chickens into a Pipkin with strong broth Cut your Hartichokes and put them into a pipkin with a few sliced Dates wash a few Raisins of the Sun and a few Currans clean put thē into a pipkin then take Cola-Flora and wash it clean and parboyle it very well When you take them from the fire blaunch them very cleane put them into a pipkin then take some of your Hartichokes left and a little white Bread laid in stéep with a little broth and Verjuyce halfe a dozen yolks of hard Egges and a little strong broth and Verjuyce a quarter of a poūd of Sugar put it into the Pipkin and stir all together with a good quantity of Butter then mince the flowers of Marigolds and boyl them with the rest stum the broth clean and then it will looke very cleare with this boyling you may boyl Capon Pigeon Rabbet Lark c. To boyle the common way TRusse and parboyle them and put thē into a Pipkin with strong broth then take Parsley Endiffe Spinage a Fagot of swéet Hearbs Bruise your parsley and Endiffe and put them into a Pipkin and two or thrée ribs of Mutton if you haue any Potatoes or Skirrets put thē in with Marigold Flowers and let them boyl well together then slice one Carret and cast it in serue it with a few large Mace and a little Verjuyce Take the yolkes of halfe a dozen Egs mince them by themselues fine and the parboyld Parsley by it self then mingle thē with a few Barberries cast all these things on the toppe of the Chickens after you haue put them in the Dish so also may you do with a Knuckle of Veale To boyle Chickens with Lettice the best way CUt euery Chicken in foure quarters after the parboyling of them and put them into a Pipkin with two or thrée Swéet-breads of Veale or if you cannot so readily come by so many then take the Vdder of a Veale parboyl it very well Cut it in peeces and put it into the Pipkin with a sliced Lemmon Then take Lettice cut them and wash them cleane and bruise them with the back of a Ladle and put them into the pipkin then take a good deale of swéet Butter about the quantity of halfe a pound halfe a pinte of Sack a quarter of a pinte of white-wine Mace a sliced Date a Nuimeg you may put in thrée or foure Dates sliced if you haue so many Let all these boyle together ouer the fire with Marigold-flowers and swéet Hearbes To boyle a Rabbet PArboyle your Rabbet well and cut it in péeces then take strong broth and a Fagot of Hearbs a little Parsley swéet Marjoram thrée or foure yolkes of Egs strained with a little white Bread and put all in a Pipkin with Mace Cloues and a little Verjuyce to make them haue a taste To boyle a Rabbet with Grapes or Gooseberries TRusse your Rabbet whole and boyl it with strong broth vntill it be ready Then take a pinte of White-wine a good handfull of Spinage chopt in péeces the yolkes of Egges cut in quarters a little large Mace Let all boyle together with a Fagot of sweet Hearbs a good peece of Butter To boyle a Rabbet with Claret-wine VSe it as before is shewed slice Onyons and a Carret root a few Currans and a Fagot of Hearbes minst Parsley Barberries pickt large Mace Nutmeg and Ginger throw them all into the Pipkin Boyl it with half a pound of Butter To boyle a wilde Duck. TRusse and parboyle it and then halfe roast it then carue it and saue the grauy take store of Onyons Parsly sliced Ginger and Pepper put the grauy into the Pipkin with washt Currans large Mace Barberries a quart of Claret-Wine let all boyle well together scumme it cleane put in Butter and Sugar To boyle a tame-Duck or Widgin PArboyle your Fowl well take strong Mutton broth a handfull of Parsley chop them fine with an Onyon and Barberries pickt Endiffe washt throw all into the Pipkin with a Turnip cut in peeces and parboyld vntill the ranknesse bee gone then put in a little White-wine or Verjuyce half a pound of Butter boyle all together and stirre it and serue it with the Turnip large Mace Pepper and a little Sugar To boyle Pigeons PArboyle your Pigeons with Parsley in their bellies and Butter put them in a Pipkin with strong broth about a quart thereof a ribbe of Mutton large Mace a little grosse Pepper beaten Cinamon a little Ginger and Sugar a few Raisins of the Sunne a few Currans Barberries in bunches halfe a pinte of white-wine boyle all together with a little Bread stéeped in broth to colour it straine it with some of the broth and put it into the pipkin let them boyle till they be
meat off the Spit and hash it into a Pewter Dish put insome Rhenish-Wine Raisins of the Sunne sliced Lemmon raw Oysters put them all together into a pipkin and stir them If you want Oysters and Raisins theâ— take two Oysters whole put them into the meate If you want Wine take strong broth Verjuyce Sugar Throw a few Barberries into the Dish and serâ—â— it on toasts or sippets A Legge of Lambe fearst with Hearbes SErue it as before shewed with swéet Hearbes and grated Bread Biskit seedes a few Coriander-seedes Lemmon-pills minst fine Nutmegge sliced sliced Dates a little grosse pepper Capers washt cleane put all together wth six or seuen yolks of new-laid Egges hard roasted and whole put them in your stuffe and work them with Sugar Rosewater and Verjuyce and the Marrow of a bonâ— or two Salt and pepper put all together into the Skin Carrawayes and Orengâ— do are fittest garnish for your Dish To smoore Calves feet BOyle and blanch them and lay them in faire water and Salt and when they are cold cut them in the middest and take out the blacknesse and put them in a Dish with sweet Butter Mince parsley Onyons and tops of time Currans large Mace pepper with a little Wine Vinegar Let all stue together vntill they be ready put in a few Barberries chopt parsley fine two or three yolks hard and minst by themselues rose-Rose-water and sugar and when you serue it strow it with parsloy and hard Egges Another way BLaunch them as before put them in a Dish with faire water and Butter chop Lettice and Spinage with the back of your Knife and put them in a Dish let them boyle with large Mace sliced Lemmon a few Grapes or a stewed Cucumber sliced Let all boyle well together with pepper straine into a Dish the yolkes of Egges Verjuyce and Sugar straine them together when they go to the Table This boyling will serue for Neates-féet Shéepes Trotters or Hogs féet serue them hot at Supper To hast Neates tongues BOyle them and blaunch them and slice them in péeces put them into a Pipkin with Raisins of the Sunne large Mace Dates sliced a few blauncht Almonds and Claret-wine boyle all together with halfe a pound of swéet Butter Verjuyce and Sugar Straine a Ladle-full of Liquor with the yolkes of about halfe a dozen Egges The same with Chestnuts SErue your fongue as before put it in a Pipkin with blauncht Chest-nute strong broth a Fagot of Hearbes large Mace washt Endiffe a little Pepper a few Cloues and whole Cinamon Boyle all to gether with Butter season them with Salt onely garnish your Dish as you ll st Certaine Gellies Christall Gelly TAke a Knuckle of Veale a paire or two of Caluesféete take out the fat betwéene the Clease wash them in two or thrée warm waters and let them be al night in an earthen pot or panne in faire water The next day boyle them very tender in faire spring-Spring-Water from a gallon to three pintes then let the liquor stand vntil it be cold in a earthen Bason pare away the top and bottome and put to it a little rose-Rose-water season it with double refined sugar then put to it half a dozen spoonfuls of Oyle of Cinamon and as many of Oyl of Ginger and halfe so much Oyle of Nutmeg a graine of Muske tyed in a little Lawn when all this is boyled together put it into a Siluer or earthen Dish and so let it stand vntill it be throughly cold and then either serue it in slices or otherwise if you please To make Gelly of Pippins of the colour of Amber TAke eight faire pippins take out the coares boyle them in a quart of spring-Spring-water from a quart vnto a pinte put in a quarter of a pinte of rose-Rose-water a pound of fine Sugar and boyle it vncouered vntill it come to the colour of Amber you may know when it is enough by letting a drop fall on a peece of Glasse if it stand it is enough then let it runne into an earthen or siluer Bason vpon a Chafindish of Coales and while it is warme fill your Boxes or Printing-moulds with a spoone and let it stand and when it is cold you may turne it out of your mould and it will be printed on the vpper side To make Gelly of Pippins as orient red as Rubie TAke eight faire pippins take out the coares boyl them in a quart of spring-spring-water and a pound of fine Sugar boyle it still couered close vntill it be red and in all other the operations you must doe as in the Amber coloured-Gellies remembring alwaies that your Boxe or moulds bée laid in water before you vse them thrée or foure houres and the Gellie will not cleaue unto them To make white Leach of Almonds TAke halfe a pound of Iordan Almonds lay them in cold water the next day blanch them and beat them in a stone Morter put in some damaske-rose-Damaske-rose-water into the beating of them and when they be beaten very fine draw them through a strainer with a quart of swéet-milke from the Cow set it vpon a Chafing-dish of Coales with a péece of Isinglas a péece of whole Mace one Nutmeg quartered a graine of Muske fyed in a faire cloute and hung upon a threed in it And when you see it grow something thicke take it off the fire and take out your whole spices and let it run thorow a strainer into a broad deep Dish And when it is cold you may slice it so serue it in If you please you may cast some of it into colours as Yellow Greene Red your yellow must bee Safron or the blossomes of white Roses the Green must be the juyce of Greene Wheat and your Red you must make with Turnsoll thus you may haue Leach of foure seuerall colours FINIS THE SECOND BOOKE OF Cookerie Wherein is set forth the newest and most commendable Fashion of Dressing Boyling Sowcing or Roasting all manner either Flesh Fish or any kind of Fowle Together with an exact order of making Kickshawes or made-dishes of any fashion fit to beautifie either Noblemans or Gentlemans table All set forth according to the now new English and French fashion BY IOHN MVRRELL The sixth Impression LONDON Printed for Iohn Marriot and are to be sold at his shop in Saint Dunstans Church-yard 1641. To the Right worshipfull the Lady Browne Wife to the right Worshipfull Sr Iohn Brown Knight health and happinesse My most Honourable Lady THE last Book of this kind which I published the last yeare having under your name found so good welcome at their hands into which it chanced sith it mended their fare with their owne food hath now for their further welfare in the like manner called out this Second part as a second service to satisfie their more dainty desire In which services such Novelties as Time Art and Diligence the Perfecters of each Faculty doe daily devise may be seene and practised to give all contentment
Egges and put it into the skinne of the Legge of Mutton where you cut it out prick it vp close with a long pricke then take the rest of your meate and work one halfe of it into little cakes as broad as a shilling let the other halfe be in little crums like minst meat then couer your Legge of Mutton in faire water in a Pot or Pipkin and put your round peeces of meat and all your loose meat in then take sixe blades of whole Mace six Dates quartered a handfull of French Capers halfe a handfull of Currans and two spoonfulls of sugar a little beaten Cloaues and Mace boyle all these together softly ouer a moderate fire oftentimes turning your Mutton that it burne neither to the pots-side nor bottome and when it is boyled to the quantity of a pinte and a halfe then garnish your Dish with Capers and a sliced Lemmon then mince the yolk of an Egge as small as Dice you must take the Lemmon rinde and all but if it be bitter it will marre the taste of the meate therefore pare off the yellow outside then lay your Legge of Mutton in Sippets on your Garnisht Dish and put into your broth a little Sacke or Muscadine or White-Wine if you haue none of all these then take a little Vinegar and Sugar the quantity of the fourth part of a pinte poure your broth on the toppe of your Legge of Mutton then cast on it your aforesaid minst Lemmon yolks of Egges hauing them ready against your Mutton be boyled then scrape on Sugar and serue it in hot you may lay about it and vpon it garnishing of puft-paste if you haue it not ready then a Lemmon will serue as well To boyle a Carpe or a Breame COuer your Carpe or Breame with faire water in a Skillet or pan vpon the fire put in a handfull of white-Salt a handfull of Rosemary Tyme and swéete Marjoram put in a pinte of White-wine Vinegar or a quart of White-wine or Claret and make it boyle then take a faire Carpe or Breame quicke take out the guts and wash your filth cleane tie it vp close in a cloth that the scales fall not off with boyling then put it into the boyling liquor let it boyle vntill it swimme then take a pinte of Claret Wine and foure races of the whitest Ginger sliced sixe blades of whole Mace a good péece of swéet Butter and a handfull of Sugar let it boyl vntill it taste of the spices then take vp your Carpe or your Bream and lay it vpō sippets in a Dish broad enough for your fish and put into your Wine and spices another peece of swéet Butter when it hath done boyling for then it will not be so oylie then powre it on the toppe of your fish then strew on good store of beaten Ginger vpon the Fish being so boyled as is before shewed scrape on fine Sugar and serue it hot but in any wise take héed you break not the scales of your Fish To boyle a wild-Ducke Widgin or a Teale on the French fashion DResse your Fowle trusse vp the Legges vpon the backe put it vpon a Spit with a quick fire half roast it and set a dish vnder it to saue the grauy baste it once with swéet Butter but no oftner when you thinke it halfe roasted take it vp and lay it in the Dish wherein you saued the grauy launch it downe the breast with your knife and cut vp the wings broad like a Shoulder of Mutton then take a handfull of Parsley fiue or sixe sprigges of sauory and as much Time and a handfull of Raisins of the Sunne without their kernels or stones mince all together small then put your Ducke or other fowle afore named into a Pipkin with as much as halfe a pinte of strong Mutton broth or fresh Béefe broth put in a quarter of a pinte of Sacke or White-wine then put in halfe your Hearbes and Raisins and grauy of your Ducke into the Pipkin vnto your Ducke put in six blades of whole Mace a little Sugar a graine or two of Salt let your Ducke boyle oft turning it untill it be halfe boyled away in the meane while take the other halfe of the Hearbes and Raisins mingle them with the white of an Egge and fry them with a little suet in a pan in round Cakes like Figges frye them thorowly and they will be gréen but burn them not Then dish vp your Duck vpon Sippets and powre your broth vpon the toppe lay on your round Sippets vpon the breast of your Duck scrape on Sugar and serue it hot to the Table Another way to boyle small Carpes or Breames SCrape your Fish and put it in a skillet or Pipkin and halfe a Pinte of faire water and as much White-wine take the milches and refuse of your Fish wash thē cleane and put them again into your fish then put in fiue or sixe blades of whole Mace a handful of Parsley clean pickt a little Sauory and as much Time stript a good péece of swéet Butter a little Sugar put all these into your fish and let it boyle vntill it be halfe boyled away then put in a handfull of Gooseberries or Grapes in clusters or if you haue neither of both thē take Barberries or a sliced Lemmon and straine the yolkes of thrée Egs with a little Vinegar or White-wine put it into your broth to thicken it then Dish vp your fish with any garnishing that you haue and lay in your fish and powre the broth vpon it scrape on Sugar and serue it hot to the Table Another way to boyle a Legge of Mutton or Lambe CVt a péece of Kidney suet in square peeces of the bignesse and length of your finger then thrust your knife into six or seuen places of the meat and put your peeces into the holes boyle your Mutton or Lambe often turning it but take heed you ouerboyle it not then boyle a good handfull of Parsley tender mince it small with your Knife then warme a quarter of a pinte of white-Wine Vinegar with a Chafindish of Coales with a peece of sweet Butter as bigge as an Egge and put in a few clusters of Barberries boyled or pickled then Dish vp your meat vpon sippets poure this sauce vpon it and serue it hot To boyle Eeles FLey and wash your Eeles and cut them in peeces about a handfull long couer them in a pot or Pipkin with water put to them a little Pepper and Mace beaten and sixe Onyons in thin slices a little grated bread three or foure spoonefuls of Ale-yeast a good peece of sweete Butter a handfull of Parsley a little-Winter-Sauory and as much Tyme shred them small and put them in and boyle them moderately halfe an houre as soone as they beginne to boyle put in a handful of Currans well washt and pickt and when it is boyled put in a little Vinegar or Verjuyce and another peece of sweet Butter and a little Salt then
be diligent cleanely in his office with his head combed and see to his Soueraign that he be not negligent of himselfe and see that he haue a cleane shirt breech peticote and doublet then brush his hosen within and without and see his shoone and his slippers be clean and at morne when your Soueraigne will arise warme his shirt by the fire and see ye haue a foot sheet made in this manner First set a chaire by the fire with a cushion another vnder his féet then spred a shirt vnder a chair see there be ready a Kerchife and a Combe then warme his petticoat his Doublet and his stomacher and then put on his doublet and his stomacher and then put on his hosen and shoone or flippers then strike vp his hosen mannerly and tie them vp then button his Doublet hole by hole lay a cloath vpon his necke and head then looke ye haue a Bason and Ewer with warm water a towel to wash his hands then knéele vpon your knee aske your Soueraigne what robe he will weare and bring him such as he commandeth and put it vpon him and take your leaue mannerly and goe to the Church or Chappell to your Soueraignes closet and see there be Carpets and Cushions and lay down his Bookes of Prayers then draw the Curtaines and take your leaue goodly and goe to your Soueraignes Chamber and cast all the cloathes off the bed and beate the Feather-bed and the Bolster but looke ye waste no Feathers then the blankets and see the sheetes be faire and sweete or else looke yee haue clean sheetes then lay the head sheetes and the pillowes then take vp the Towell and the Bason and lay Carpets about the bed or in Windowes and Cuphoord layde with cushions also looke there be a good fire burning bright and see it the house of easement be swéet and cleane and therpriuy boord couered with gréene cloth and a Cushion then see there be blanket doune or Cotton for your Soucraigne and looke yee haue a Bason and Ewer with water and Towell for your Soueraigne then take off his gowne and bring him a manttle to keep him from cold then bring him to the fire and take off his shoon and his Hosen then take a faire Kerchiefe of reines and combe his head and put on his Rerchiefe and his Bonet then spread downe his bed lay the head shéete and the Pillowes and when your Soueraigne is in bed draw the Curtaines and see there be morter or ware of perchours ready then driue out dogge or Cat and looke there be Basons and Vrinall set néer your Soueraigne then take your leaue manerly that your Soueraigne may take his rest merrily Of the knowledge which is required of the Marshall and the Vsher THe Marshall and the Vsher must know all the Estates of the Land and the high Estates of a King with the blood Royall The Estate of a King The Estate of a Kings sonne a Prince The Estate of a Duke The Estate of a Marquesse The Estate of an Earle The Estate of a Bishop The Estate of a Vicount The Estate of a Baron The Estate of the thrée chiefe Iudges and the Maior of London The Estate of a Knight Bachelor The Estate of a Knight Deane Archdeacon The Estate of the Master of the Rolles The Estate of other Iustices and Barons of Checker The Estate of the Maior of Calice The Estate of a Doctor of Dininity The Estate of the Doctor of both the Lawes The Estate of him that hath beene Maior of London and Sergeant of the Law The Estate of a Master of the Chancery and other Worshipfull Preachers and Clarkes that be graduable and all other orders of chaste persons and Priests worshipfull Merchants and Gentlemen all these may sit at the Squires Table A Duke may not kéepe the hall but each Estate by themselues in Chamber or in Panilion that neither sée other Marques Earles Bishops and Vicounts all these may sit at a messe a Baron and the Major of London and thrée chiefe Iudges and the Speaker of the Parliaments all these may sit two or thrée at a messe and all other states may sit three or foure at a messe also the Marshall must vnderstand and know the blood Royall for some Lord is of the blood Royall and of small liuelihood and some Knight is wedded vnto a Lady of Royall blood she shall kéepe the Estate of her Lords blood and therefore the Reyall blood shall haue the Reuerence as I haue shewed you before also a Marshall must take heed of the birth and next of the line of the blood Royall Also he must take heed of the Kings Officers of the Chancellor Steward Chamberlaine Treasurer and Comptroller Also the Marshall must take héed vnto strangers and put them to worship and reuerence for if they haue good cheere it is your Soueraignes honour Also a Marshall must take héed if the King send your Soueraigne any message and if hee send a Knight receiue him as a Baron and if he send a Yeoman receiue him as a Squire and if he send a Groome receiue him as a Yeoman Also it is no rebuke to a Knight to set a groome of the Kings at his Table A true and approved Receit for the right making of the best Ipocras TAke of Grains halfe a dragm take of Cinamon 4. ounces of Ginger two ounces of Nutmegges halfe an ounce of Cloues and Mace of either a quarter of an ounce bruise these well in a Mortar and infuse them in a gallon of white wine 4. or 5. dayes the vessell being close stopt then put to it a pound of sugar and a half when the sugar is dissolued put to it balf a pinte of Rose-water and as much milke let it stand a night and then let it run thorow in Ipocras Bagge then may you put it into a fine new Rundlet if you purpose is péepe it or if you spend it presently you may put it into certaine pots for the preent An excellent and much approved receit for a long Consumption TAke 8.10 or 11. white Snayles and breake away their shells from them then put them into a bowle of water for twelue houres to clense themselues from their slime then take them from that water and put them into an other bowle of running water for twelue howers more then take them out and put them into halfe a pinte of White Wine and keepe them in it twelue houres then take a quart of Red Cowes Milke and put the Snayles out of the Wine into the Milk and boyle the quart of Milke with the Snayles put into it vntill it be boyld to a pinte then put into it one ounce of Canded Sugar and so giue the sick party the same to drinke euery morning and at foure of the clocke in the afternoone but you must not let the sick party eate or drinke any thing else for the space of two houre s after they haue taken this Receit
Mutton on the French fashion PAre all the skinne as thin as you can Lard it with sweet Lard and sticke about it a dozen Cloues when it is half roasted cut off three or foure thin pieces mince it small with a few sweet hearbâ— and a little beaten Ginger put in a ladlefull of Claret-wine a piece of sweet Butter two or three spoonfuls of verjuyce little Pepper a few parboyld Capers when all this is boyled together chop thâ— yolk of an hard Egge into it TheÌ„ dridgâ— your Legge and serue it vpon sawce To roast a Neates tongue on the French fashion CHop sweet hearbes fine with a piecâ— of a raw Apple season it with Pepper Ginger and the yolk of a new laâ—â— Egge chopt small to mingle amongst itâ— then stuffe it well with that farcing anâ— so roast it The sawce for it is Verjuyce Butter and the juyce of a Lemmon little Nutmegge Let the tongue lye 〈◊〉 the sawce when it goeth to the Table Garnish your Dish as you thinke fittest or as you are furnisht To boyle Pigeons with Rice on the French fashion FIt them to boyle and put into their bellies sweet Hearbs viz. Parsley tops of yong Tyme then put theÌ„ into a Pipkin with as much Mutton broth as will couer them a piece of whole Mace a little whole Pepper boyle all these together vntill your Pigeons bee tender Then take them off the fire and scum of the fat cleane from the broth with a spoone for otherwise it will make it to taste ranke Put in a piece of sweet Butter season it with Verjuyce Nutmeg and a little Sugar thicken it with Ryce boyled in sweet Creame Garnish your Dish with preserued Barberies â—t Skirret roots being boyled with Verjuyce Butter To boyle a Rabbet with Hearbs on the French fashion FIt your Rabbet for the boyling and seethe it with a little Mutton broth White-wine and a piece of whole Mace then take Lettuce Spinage Parsley Winter Sauory sweet Marjoram all these being pickt and washt clean bruise them with the backe of a Ladle for the bruising of the hearbs wil make the broth looke very pleasantly gréene Thicken it with a crust of manchet being stéeped in some of the broth and a little sweet Butter therein Season it with Verjuyce and Pepper and serue it to the Table upon Sippets Garnish your dish with Barberries To boyle Chickens in white broth TRusse your Chickens fit to boyle as was before shewed in the Rabbets cut two or three Dates in small peeces take a péece of whole Mace thicken your broth with Almonds Season it with Verjuyce and a little Pepper Garnish your dish sides with sweet Sucket and sugar after you haue seasoned your broth In like sort you may boyle a Capon but then you must put Marrow into your White broth If you dislike Mutton-broth then boyle it by it selfe in faire water till it turne as white as a Curd But the French men follow the other way it is the better To boyle a Teale or Wigeon on the French fashion PArboyle either of these Fowles and throw them in a Pale of faire water for that taketh away the rancknesse of the flesh Then roast them halfe take them off the fire put sweet Hearbs in the bellies of them lace them downe the breast and stick them with two or three whole Cloues in the brest with your knif in euery one of them so many Then put them in a Pipkin with two or three ladlefuls of strong Mutton broth a peece of whole Mace two or three little Onyons minst small Thicken it with a toast of houshold bread put in a péece of swéet butter as big as a Walnut Season it with Pepper and Verjuyce To smoore an old Coney Ducke or Mallard on the French fashion PArboyle any of these halfe roast it lanch them downe the breast with your knife and sticke them with two or thrée Cloues Then put them into a pipkin with halfe a pound of sweet Butter a little White-wine Verjuyce a péece of whole Mace a little beaten Ginger and Pepper Then mince two Onyons very small with a péece of an Apple so let them boyle leisurely close couered the space of two houres turning them now then Serue them in vpon Sippets Another way to boyle Chickens or Pigeons with Gooseberryes or Grapes BOyle them with Mutton-Broth and White-wine a péece of whole Mace put into the bellies of theÌ„ swéet Hearbs when they be tender thicken it with a péece of Manchet and two hard eg yolks strained with some of the same broth TheÌ„ put some of the same broth into a boyld-meat dish with Verjuyce Butter and Sugar and so boyle your Grapes or Gooseberries in the dish close couered till they be tender poure it on the breast of your dish To boyle a Chine of Mutton or Veale in sharp broth on the French fashion COuer your meate with faire water and a little White-wine a peece of whole Mace a Nutmeg quartered a handfull of Hearbs cleane pickt and bruised with the back of a Ladle young Lettice Spinage Parsley tops of young Tyme when all is boyled well together thicken it with a crust of Manchet and the yolke of a hard Eg steeped in some of the same broth and draw it through a strainer and thicken your broth with it SeasoÌ„ it with a little Verjuyce and Pepper To boyle Larks or Sparrowes TRusse them fit to boyle and put them into a Pipkin with a Ladlefull of Mutton-broth a peece of whole Mace a quarter of a Nutmegge a fagot of sweet Hearbs and a little young Parsley pickt cleane and short put your Parsley loose into your broth season it with Verjuyce Pepper and Sugar Thicken it with the yolkes of two new laid Egges hard a peece of Manchet strained with some of the same broth till they be tender Garnish your dish as you will Baked-meates A made dish of Coney Livers PArboyle thrée or foure of them and then chop them fine with swéet Hearbes the yolks of two hard Egs Season it with Cinamon Dinger and Nutmeg and Pepper put in a few parboyld Currans and a little melted butter and so make it vp into little pastyes frye them in a Fryingpan shaue on Sugar and serue them to the boord A made dish of Sweet-bread BOyle or roast your Sweet-bread and put into it a few parboyld Currans a minst Date the yolkes of two new laid Egges a peece of Manchet grated fine Season it with a little pepper Salt Nutmeg and Sugar wring in the juyce of an Drange or Lemmon and put it between two shéets of Puf-paste or any other good paste and either bake it or fry it whether you please A made dish of Sheepes tongues BOyle them tender and slice them in thin slices then season them with Cinamon Ginger and a little Pepper and put them into a Coffin of fine Paste with sweet Butter and a few swéet Hearbes chopt fine Bake them in
mingle all together and put them into Lard neither too hot nor too cold If your batter swim it is in good temper To make Pancakes so crispe that you may set them upright MAke a dozen or a score of them in a little frying-pan no bigger then a Sawce◠and then boyle them in Lard they wil look as yellow as gold beside the taste will be very good A Sallet of Rose-buds and Cloue Gillyflowers PIck Rose-buds and put them into an earthen Pipkin with White-wine vinegar and Sugar so may you vse Cowslips Violets or Rose-mary-flowers To keepe green Cucumbers all the yeare CVt the Cucumbers in peeces boyle them in spring-spring-water Sugar and Dill a walme or two Take them vp and let your pickle stand vntill it be cold To keepe Broome Capers BOyle the greatest hardest buds of the Broome in Wine Vinegar and Bay-salt scum it cleane when it is cold you may put in raw ones also each by themselues put in a peele of Lead on the raw ones for all that swim will be black and the other that are pressed downe as greene as any Leek The boyld ones wil change colour Purslaine stalkes GAther them at the full growth but not too old parboyle them and keepe them in White-wine Vinegar and Sugar To make Caper-rowlers of Radish cods TAke them when they be hard not ouer much open boyle them tender in fair water boyle White-wine Vinegar and bay-salt together and keep them in it Divers Sallets boyled PArboile Spinage chop it fine with the edges of two hard Trenchers vpon a boord or the backs of two Choppinkniues then set them on a Chafindish of Coales with Butter and Vinegar Season it with Cinamon Ginger Sugar and a few parboyld Currans Then cut hard Egges into quarters to garnish it withall and serue it upon Sippets So may you serue Burrage Buglosse Endiff Suckory Coleflowers Sorrell Marigold-leaues Water-cresses Leekes boyled Onyons Sporragus Rocket Alexanders Parboyle them and season them all alike whether it be with Oyle and Vinegar or Butter and Vinegar Cinamon Ginger Sugar and Butter Egges are necessary or at least very good for all boyld Sallets Buds of Hoppes SEethe them with a little of the tēder stalks in faire water and put them in a dish ouer coales with Butter so serue them to the Table A Sallet of Mallowes STrip off the leaues from the tender stalkes sauing the tops let them lye in water and seethe them tender and put them in a dish ouer coales with Butter and Vinegar let them stand a while then put in grated bread and Sugar betweene euery lay A Sallet of Burdock rootes CVt off the outward rinde and lay them in water a good houre at the least when you haue done seeth them vntill they be tender then set them on coales with Butter and Vinegar so let them stand a pretty while then put in grated Bread and Sugar betwixt euery lay and serue them in To make blancht Manchet in a Fryingpan TAke halfe a dosen of Egges halfe a pinte of sweet Cream a penny Manchet grated a Nutmegge grated two spoonefuls of Rose-water two ounces of Sugar worke all stiffe like a Pudding then frye it like a Tansey in a very little Fryingpan that it may be thicke frye it brown and turne it out upon a plate Cut it in quarters serue it like a Pudding scrape on Sugar Puddings A fierced Pudding MInce a Legge of Mutton with sweet Hearbes searce grated Bread thorough a Collinder mince Dates Currans Raisins of the Sunne being stoned a little Orengado cut finely or a preserued Lemmon a little Coriander-seedes Nutmeg Ginger and pepper mingle all together with milke and Egges raw wrought together like Paste wrap the meat in a cawle of Mutton or of Veale so you may either boyle or bake them If you bake them beat the yolk of an Egge with rose-Rose-water sugar and Cinamon And when it is almost bak't draw it out and stick it with Cinamon and Rosemary A pudding of Veale MInce raw Veal very fine cut some Lard like Diamonds mince swéet Marjozam Pennyroyal Camomill winter Sauory Nutmeg Pepper Ginger and Salt made hot the gut of a fat Mutton Hog cut it about an inch long work it together with store of Cinamon Sugar and Barberies sliced Figs blancht Almonds half a pound of Beef suet most finely minst put this into your short skins set them a boyling in a Pipkin of Claret-wine with large Mace a sliced Lemmon and Barberies in knots or Grapes this is a delicate Pudding A Fregesey of Egges BEat a dozen of Egges with Creame Sugar Nutmeg Mace Rose-water and a Pome water cut ouerth wart in slices put them into the Frying-pan with swéet Butter the apples first whē they bée almost enough take them vp and cleanse your Pan put in swéet Butter and make it hot put in halfe the Egges and Cream at one time stir it with a sawcer or such a thing Take it out put it in a dish put in the rest of the Egs and Cream like the former and then put in your apples round about the batter Then cast on the other side on the top of it and keep it from burning with sweet Butter When it is fryed on both sides enough wring on the juyce of an Orange and serue it in A Cambridg Pudding SEarce grated bread thorow a cullinder mince it with Flower minst Dates Currans Nutmeg Cinamon and Pepper minst Suet new milk warme fine Sugar and Egs take away some of their whites worke all together Take halfe the Pudding on the one side the other on the other side and make it round like a loafe Then take Butter and put it in the midst of the Pudding and the other halfe aloft Let your liquor boyle throw your pudding in being tyed in a fair cloth when it is boyled enough cut it in the middest and so serue it in A Swan or Goose Pudding STirre the blood of a Swan or Goose stéepe fine Oatmeale in Milke Nutmeg Pepper swéet Hearbs minst Suet mingle all together with rose-water Lēmon pils minst fine Coriander séeds a little quantity thereof And this is a rule both for grated bread pudding or any other Pudding that is made in a Swanne or Goose necke A Liveridge or Hogges Pudding BOile a Hogs Liuer well let it be thorowly cold then grate it like Bread grate Bread take new Milke the fat of a Hogge minst fine put it to the bread and the Liuer the more the better diuideit into two parts Take store of dry hearbes that are very well dryed mince them fine put the hearbs into one part with Nutmeg Mace Pepper Annis-séeds rose-Rose-water Cream and Egs wash the skins and then fill them vp let them boile enough To the other sort put Barberies sliced Dates Currans new Milke and Egges worke them as the other A Chiveridge pudding LAy the fattest-guts of your Hogge in fair water and Salt to scowre them
Take the longest and the fattest gut beginne at the middest of the Gut and stuff it with Nutmeg Sugar Ginger Pepper and sliced Dates boyle it and serue it to the Table A Ryce pudding STéepe it in faire water all night then boyle it in new milke and draine out the Milke through a Cullinder mince Beefe-suet handsomely but not too smal and put it in the Rice and parboild Currans yolkes of new laid Egges Nutmeg Cinamon Sugar and Barberies mingle all together wash your scoured guts and stuffe them with the aforesaid pulp parboyle them and let them coole A Florentine of Veale MInce cold Veale fine take grated Bread Currans Dates Sugar Nutmeg Pepper two or three Egs and rose-Rose-water mingle all well together and put it on a Chafingdish of coales stir them till they be warme and then put some between two sheets of puft-paste and bake it put the rest vpon slices of a white loafe and frye it in a frying-panne washt before with the yolk of an Egge serue it with Cinamon and Ginger at the second course A marrow toast MInce cold parboyld Veale and suet very fine and sweet hearbs each by themselues and then mingle them together with Sugar Nutmeg Cinamon Rose-water grated Bread the yolkes of two or three new-laid Egges open the minst meat and couer it with the Marrow Then put your toast into the Pipkin with the vppermost of some strong broth let it boyle with large Mace a Fagot of sweet hearbes scum them passing cleane let them boyle almost dry Then take Potato-rootes boyled or Chestnuts Skirrootes or Almonds boyled in White-wine for want of Wine you may take Verjuyce and Sugar Another in a Frying-pan TAke the marrow whole out of the bone as néer as you can ten Oysters is a fit proportion for that marrow being parboyled and bearded and cut in small péeces Put in a little yong Tyme Pennyroyall and parsly minst fine work all together like batter Then rowle your Marrow within that and season it with Pepper Salt and Nutmeg Then make it in little Pastyes with fine Paste some like Peascods fry them shaue on Sugar and serue them in A Pudding stewed between two Dishes TAke the yolkes of thrée Egges and the white of one halfe a dozen spoonfuls of sweet Cream a Nutmeg grated a few Cloaues and Mace a quarter of a pound of Beefe suet minst small a quarter of a pound of Currans temper it like a Pudding with grated Bread and a spoonfull of Rose-water Then take a Kell of Veale cut it in square peeces like Trenchers lay three spoonfuls of the batter vpon one side then rowle it vp in the cawle pin on one side ouer the other with two small prickes and tie each end with a thread You may put two or three or foure of them in a dish then take halfe a pinte of strong Mutton broth and halfe a dozen spoonfuls of Vinegar three or four blades of large Mace and an ounce of Sugar Make this broth to boyle vpon a chafindish of Coales and then put in your Pudding when it boiles couer it with an other dish let it stue a quarter of an houre longer Turne them for burning then take vp your Pudding and lay it vpon Sippets and poure the broth vpon the top Garnish your dish with the coar of a Lemmon and Barberies serue them hot either at dinner or Supper To make French puffes with greene Hearbes TAke Spinage Parsly Endife a sprig or two of Sauory mince them very fine season them with Nutmeg Ginger and Sugar Wet them with Egges according to the quantity of the Hearbes more or lesse Then take the Coare of a Lemmon cut it in round slices very thin put to euery slice of your Lemmon one spoonfull of this stuffe Then frye it with sweet Lard in a Frying-pan as you fry Egs and serue them with sippits or without sprinckle them either with White-wine or Sack or any other Wine sauing Rhenish wine Serue them either at Dinner or Supper Dropt Raisins TAke the fairest Reasins of the Sun slit them on one side lay them open as round and as broad as you can Then take the aforesaid Hearbes minst and seasoned and lay betwixt two Raisins as many as you can close betwixt them Take halfe a spoonfull of the aforesaid stuffe that you fryed your Lemmons with fry them brown A Fond pudding TAke either Mutton Veale or Lamb roast or raw but raw is better Mince it fine with Beef-suet take Spinage Parsley Marigold Endiffe a sprig of Tyme and a sprigge of Sauory chop them fine and season them with Nutmeg Sugar minst Dates take Currans and grated Bread the yolks of three or foure new laid Egges a spoonefull or two of Rose water as much vejuyce work thē vp like Birds Beasts Fishes Peares or what you will Fry them or bake them serue them upon sippits with verjuyce or White-wine Butter and Sugar serue them either at Dinner or Supper To make puffes on the English fashion TAke new milk Curds presse out the Whay clean take the yolks of three Egges and the white of one fine Wheat-flower and mingle amongst your Curds Season it with Nutmegge Sugar and Rosewater mingle all together Butter a faire white Papet lay a spoonefull at once vpon it set them into a warme Ouen not ouer hot when you see them rise as high as a halfe-penny loafe then take Rose-water and Butter and indale them ouer scrape on Sugar set them in the Ouen againe vntill they be dryed at the tops like Ice Then take them out and serue them vpon a plate either at Dinner or Supper To make a Pudding in a Frying-panne TAke foure Egges two spoonfulls of Rose-water Nutmeg grated Sugar grated Bread the quantity of a penney Loafe a pound of Beefe-suet minst fine work them as stiffe as a Pudding with your hand put it in a Frying-pan with sweet Butter fry it brown cut it in quarters and serue it hot either at Dinner or Supper If it be on a fasting-day leaue out the Suet and Currans and put in two or three Pomewaters minst smal or any other soft Apple that hath a good relish To make Apple-puffes TAke a Pomewater or any other Apple that is not hard or harsh in taste mince it small with a dozen or twenty Raisins of the Sunne wet the Apples in two Egges beat them all together with the backe of a knife or a spoone Season them with Nutmegge Rose-water Sugar and Ginger drop them into a Frying-pan with a spoone fry them like Egs wring on the juyce of an Orange or Lemmon and serue them in To make Kick-shawes TAke the Kidney of a Veal or Lamb or if you haue neither of both thē take the eare of Mutton take the fat and all boyle it and mince it fine season it with Nutmeg Pepper and Salt Then take two or three Egges a spoonfull of rose-Rose-water two or three spoonfuls of Sacke as much grated Bread as
enough and so serue them in This broth may serue to boyle Woodcockes or Partridges in with this difference take some of the broth out of the Pigeon and put in a minst Onyon Let all boyle vntil it be enough To boyle Pigeons with Capers or Sampyre PVt them into a Pipkin with a pinte or more of white-wine a little strong broth a ribbe or two of Veale wash off the saltnesse of your Capers or Sampyre blaunch halfe a pound of Almonds put them in cold water cut them longwise put them into the Pipkin with Raisins of the Sunne Take large Mace a little sliced Ginger a sliced Nutmeg let them all boyle together with a Fagot of Hearbs Throw into them thrée or foure yolks of Egs whole and a péece of Butter then put in the Sampyre or Capers This boyling will serue well for Rabbets To boyle Saweeges PVt them into a quart of Claret wine large Mace Barberries Cinamon a handfull of swéet hearbes Garnish this Dish with Cinamon Ginger and fine Sugar To boyle Goose-Giblets or Swannes giblets PIcke and parboyle them cleane and put to them some strong broth with Onyons Currans and Parsley let all boyle together with large Mace and Pepper boyle them well with a Faggot of swéet Hearbes and then put in Verjuyce and Butter Giblets with Hearbs and Rootes PIcke and parboyl them and put them in a quart of Claret-wine into a Pipkin halfe an ounce of Sugar a good quantity of Barberries Spinage and a Fagot of sweet Hearbs boyld Turnips and Carrets sliced and put them into the Pipkin and boyle them well together then take strong broth Verjuyce and the yolks of two or three newlayd Egs strain them and put them into the Pipkin To smoore a Racke or Ribbes of Mutton CVt your Mutton in peeces split it with the back of a Cliuer and so put it into a dish and a peece of sweet Butter and put it into the bottome of your dish then take a Fagot of sweet Hearbs and grosse Pepper stue them in a couered dish with a little Salt turne them now and then and when they are enough put them in a cleane Dish with sippets The dish is best garnished with Barberries and Pepper For the fillets of a Veale smoored in a Frying-panne CVt them as for Oliues hacke them with the backe of a knife then cut Lard fine and lard them then put them in a Frying-pan with strong Beere or Ale and fry them somewhat browne then put them into a pinte of Claret-wine and boyle them with a little Cinamon Sugar and Ginger A Dish of Steakes of Mutton smoored in a Frying-panne TAke your Legge of Mutton cut into Steakes put it into a Frying-pan with a pinte of White-Wine smoore them somewhat browne then put them into a Pipkin Cut a Lemmon in slices and throw it in then take a good quantity of Butter hold it ouer the fire when it is ready to fry put in a handful of Parsley and when it is fryed put it into the Pipkin and boyle all together This Dish would be garnished with Cinamon Sugar and sliced Lemmons To smoore a Chicken CVt it in small péeces and fry it with sweet Butter take Sacke or white-Wine Parsly an Onyon chopt small a peece of whole Mace and a little grosse Pepper put in a little Sugar Veriuyce and Butter Then take a good handfull of Clary and picke off the stalkes then make fine batter with the yolkes of two or three new-laid Egges fine flowre two or three spoonfuls of sweet Creame and a little Nutmegge and so fry it in a Frying-pan with sweet Butter serue your Chickens with the fryed Clary on them Garnish your dish with Barberies To fry Mussels Perywinckles or Oysters to serve with a Duck or single by themselves BOyle these shell Fishes then flowre and fry them then put them into a Pipkin with a pinte of Claret-Wine Cinamon Sugar and Pepper Take your Ducke boyled or roasted and put them into two seuerall Pipkins if one be boyled and the other roasted and a little Sugar large Mace and fryed toasts stuck round about it with Butter To marble Smelts Soales Flounders Plaice c. FRy Sallet Oyle in a Frying-pan or Chafer wipe your Fish and when the Oyle is hot put in so much Fish as the Oyle will couer and when it wasts you must supply it Then fry Bay-leaues where the Fish hath been fryed in whole peeces put Claret-Wine into an earthen Panne put the fryed leaues into the bottome of the Panne and let some of them lie aloft slice an ounce of Nutmeg or rather two as much Ginger and large Mace a few cloues Wine-Vinegar put your marble Fish into the liquor so as the Bay leaues and spices couer it as well as it that lyeth vnder And vpon occasion serue it with the Bay-leaues and the spices of the liquor To congar Eeles in Colar like Brawne CVt them open with the skin on and take the bone clean out large Mace grosse Pepper some fine sweet Hearbes chop vnder your Knise Then strow the Hearbes and the Spices all along the inside of your Eele and rowle it like a collar of Brawne so may you doe with Tenches boyled in faire water White Wine and a quantity of Salt so put in some sliced Ginger Nutmeg and Pepper in graine When it is well boyled put it into an earthen Panne couered with the owne liquor and a little White-Wine Vinegar To sowce a Pigge in collars CHine your Pigge in two parts take out all the bones lay it in a Keeler of water all night The next day scrape off all the filth from the backe and wipe it very dry then cast Pepper on it a little large Mace and Ginger with a Bay-leaf or two euen as you would doe a collar of Brawne and let your panne boyle before you put it in keep it with scumming vntill it be halfe boyled then take out a Ladlefull or two and put it in a Pan by it self put into this boyling some Rhenish or Claret-wine sliced Nutmegge-grosse Pepper sliced Ginger Let it stand vntill it be almost cold and then dish it with Bay-leaues To sowce a Breast of Veal BOne your breast and lay it in faire water vntill the blood be gone Then take it and dry it and take all kinde of swéet hearbes Nutmeg beaten Cinamon beaten Ginger beaten but not too fine Callender pared Lemmon-pill cut in fine péeces mingle all together spread your Veale and cast it on the inside and then rowle it like a collar of Brawne binde it close Let your liquor boyl and put inyour Veale So you may use racks unbound and Breasts vnbound Let it be scumm'd very cleane then put in a Fagot of swéet hear bes and keep it couered for that will make it white when it is almost boyled throw in sliced Nutmeg large Mace a little Ginger a Lemmon or two sliced To hast a shoulder of Mutton or a Legge of Lambe TAke your
to the curioust palate And this I take to be no sinfull curiosity but it is rather a sin to marre good meate with ill handling and so the old proverbe verified God sends Meat but the Devill Cookes what it is Good Madam is altogether with the Author yours though he shew it others that so the world may be thankfull to you for good meate well drest though at their own cost And let me lose my credit with you and the world too if it deceive their expectation so as they cooke it by this booke To the tryall whereof I referre them recommending it and my selfe to your Ladyships wonted favour resting in all humble service Your Ladyships IOHN MVRRELL THE SECOND Booke of Cookery To boyle a Capon larded with Lemmons on the French fashion TAke a fat young Capon and three or foure peeces of a neck or chine of Mutton put them together in a pot or Pipkin vntill your Capon bee tender boyle them with as much faire water as will couer them then take a pinte of the broth out from them and put it in another Pipkin put in six blades of whole Mace as many Dates broken in quarters and eight lumpes of Marrow then take two Hartichoake bottomes cut them in square peeces or quarters if you haue no Hartichoakes then take potatoes and as much sugar as will swéeten it boyle them on the fire vntill the Marrow be boyled then take the yolkes of fiue or sire Egs halfe a pinte of Sacke or Muscadine wring in the juyce of two or thrée Lemmons a little Sugar a little Amber-gréece a little Rosewater and Salt strain them thorow a Canuis strainer and put them into a pipkin to your Marrow brew thē together with your Ladle that they curdle not Garnish the Dish with wet Suckets and preserued Barberries your Sippets must be dyet-bread then take vp your Capon and take a preserued Lemmon cut in long slices draw those slices thorow the breast of the Capon thicke lay the Capon into your garnisht Dish and pour your broth hot on the top of the Capon Lay on it Sucket and preserued Barberries scrape on fine Sugar then serue it hot to the Table To boyle Chickens BOyle your Chickens in a Skillet or green pipkin with as much faire water as will couer them put to two or thrée whole Maces and put into them a good péece of Butter and a little salt according to the quantity of your broth one handful of pickt Parsley two or thrée sprigs of Time and Winter Sauory stript bruise them together put them into your pipkin to the Chickens and when the Chickens bée almost boyled put in a handfull of Gooseberries or clusters of Grapes gréene or Lemmon payred cut in peeces or Barberies off the frée or out of the pickle take any of these fruits garnish your dish fitting for your Chickens serue them in vpon hot sippets lay the Liuers the Gizzards with the fruit on the Chickens scrape on fine sugar and serue it hot to the Table Another way to boyle Chickens or a Capon in white-broth TAke and boyle in a pot or pipkin two or thrée small Chickens take two or three blades of whole Mace as many quartered Dates three or foure lumps of Marrow a little Salt a little Sugar the yolkes of two or thrée Egges a quarter of a pinte of Sacke straine your Egges and Sacke thorow a Canuis strainer and put them into the Chickens brew it with your Ladle for curdling slice a Lemmon rinde but first taste it that it be not bitter if it be pare it and garnish your Dish with Lemmons and hard Egs quartered then poure the broth vpon sippets lay in the Chickens scrape on Sugar and serue it hot Another way to boyle Chickens for one that is sicke and to provoke sleepe PUt two or three small Chickens into a green Pipkin with as much faire water as will couer them scumme them and put into them the top or bottome of an vnchipt Manchet two or three blades of Mace one handfull of Raisins of the Sun the stones pickt out as much sweet Butter as a walnut parboyl three or four hard Lettices in Lettice water in a Skillet cut them in quarters put them to your Chickens wring in the juyce of a Lemmon let him drinke the broth and eat the Lettice with the Chickens If the Patient be bound in the body put not in the Butter vntill the Chickens be boyled Another way to boyle them on Sorrell-sops for him that hath a weake stomacke BOyle them in as much faire water as will couer them with pickt Parsley and swéet Butter stopt in their Bellies put into the broth Parsley Winter-sanorie and Tyme pickt and stript a blade or two of Mace one handfull of gréene Sorrell stampt in a wooden Dish or stone morter put halfe your broth into the Sorrell from the Chickens wring in the juyce thorow a Canuas strainer into a pewter Dish put in as much Butter as a walnut a little Sugar then set it on a chafingdish of coales then take a deep Dish slice in some Manchet couer the bottome of the dish with them poure the other halfe of the broth from your Chickens vpon the Sippets and lay the Chickens on them then take your Sorrell sawce pour it on the Chickens scrape on Sugar and serue it hot to the Table To boyle Partridges PUt two or thrée Partridges into a pipkin with as much water as will couer them then take thrée or foure blades of Mace one Nutmeg quartered fiue or six whole Cloues a péece of sweet Butter two or thrée Manchet toasts tosted brown soak them in a little Sacke or Muscadine straine it thorow a Canuas strainer with a little of the broth then put them into the Pipkin to the Partridges boyls your Partridges very softly often turning them vntill your broth bee halfe boyled away then put in a little Salt and a little sweet Butter when your broth is boyled garnish your dish with a sliced Lemmon the yolk of an hard Egge minst small then lay on small heapes betweene the slices of the Lemmon then lay your Partridges in your garnisht dish vpō sippets and pour your broth hot vpon them lay vpon the breast of your Partridge round slices of a Lemmon pared mince small and strew on the yolke of a hard Egge pricke all ouer the breast of your partriges fiue or six wing-feathers scrape on Sugar and serue it hot In like manner you may boyle young Phesants or young Turkies or Peachickens or Woodcocks or Quailes or Larkes or Sparrowes To boyle a Legge of Mutton on the French fashion TAke a faire Legge of Mutton and a piece of suet of the kidney cut in long slices as bigge as ones finger then thrust your knife into the flesh of your Legge down as deep as your finger is long and thrust into euery hole a slice of the aforesaid Kidney Suet but take heed that one peece touch not
another boyl your Legge well but not too much then put halfe a pinte of the broth into a Skillet or pipkin and put to it three or four blades of whole Mace halfe a handfull of Currans and Salt boyle them vntill the broth be halfe boyled away then take it off the fire and straight before the broth hath done boyling put in a peece of sweet Butter a good handfull of French Capers and a Lemmon cut in square peeces like Dice with the rinde on and a little Sacke and the yolks of two hard Egges minst Lay your Legge of Mutton with the fairest side vpward upō sippets within your garnished dish hauing all these things in readinesse to put into your aforesaid broth when it comes boyling off the fire then poure it on your Legge of Mutton hot so scrape on Sugar and serue it hot to the Table To farce a Legge of Mutton CVt out all the flesh at the Butte end from a faire Legge of Mutton but take héed you cut not the vttermost skin mince the flesh smal that you haue cut out euen as it were for pies thē mince among your meate foure pound of dubbing suet so you may make of it fiue or sixe small pies and yet there may be left enough to fill your Legge againe but before you put it into your Pyes season it with a little white Salt and a little Sugar Cloues Mace and Nutmegges thrée or foure spoonefuls of Rose-water halfe an handfull of Carraway-seed couered with Sugar two pound of Currans one of Raisins of the Sun without their stones sixe Dates minst stirre all these betwixt your hands and fill your Pies bake them in a moderate Quen for they will endure no great heat and will be baked in an houre then take the rest of the meat that is left and worke it with an Egge and put it into your Legge of Mutton where your meate came out This lets you vnderstād you must leaue out of your Pies as much as will fill your Legge of Mutton then prick vp your Legge with a pricke at the end where you put your meat in then set it in an Quen in an earthen panne or Dish or if you please you may put it on the spit and roast it if you doe so then set a dish vnder it and saue the grauy and if you take the thickest of the grauy that is in the bottome of the Dish put a little White-Wine and Vinegar a few Barberries and the yolke of an hard Egge minst if you haue no Barberries then take Capers lay your Legge on sippets and garnish your Dish with sliced Lemmons Barberries or Capers pour your sawce hot on and scrape on Sugar c. To farce a Legge of Lambe CVt out all the meate as before in the Mutton and mince it with halfe a pound of beefe Suet very small then the two handfulls of Parsley picked cleane halfe a handfull of Winter-Sauory and Time picked very clean and mince them very small then season your aforesaid Lambe with halfe the hearbes and a little Cloues and Mace a little Sugar and white Salt a little Salt will be enough then put in a handfull of Currans and worke it vp with an Egge then put half your meat into your Legg of Lambe and prick vp the end with a prick and worke the rest of your meate into little round cakes as broad as a shilling put your Leg of Lambe into the pot with as much Mutton broth as wil couer it if you haue it not then take faire water and put in a little Cloues and Mace the other halfe of the Hearbes and the meat that you did make in little cakes and let it boyle with often turning it round vntill it be boyled vnto a pinte then put in three or foure spoonefuls of Vinegar and then take vp your Legge of Lambe and put it into a boyld meat Dish vpon sippets and pour your broth and your round peeces of the meat on the top of the Lamb then scrape on fine Sugar serue it hot to the table To stew Trouts PVt three or four Trouts in a pewter dish and a quarter of a pinte of white-Wine or of Sacke with a péece of swéet Butter as bigge as an Egge a little whole Mace a handfull of Parsley a little Sauory and Tyme mince all together and put them into the Trouts if you haue no Wine take faire water and one spoonfull of Vinegar and a little Sugar and let these stew a quarter of an houre then mince the yolk of an hard Eg and strew your Trouts with it poure the broth and Hearbes all ouer them scrape on fine Sugar and serue it hot to the Table To make a farst Pudding MInce Mutton Veale or Lambe with béefe Suet a handfull of Parsley a little Winter-Sauory and Tyme season your meate with a little Cloues and Mace Salt and Sugar worke it vp like birds or little bals or like Lemmons put them in a pewter dish put to them a little-Mutton or fresh Beefe broth as much as will couer them put into the broth a little Mace Winter-Sauory Parsley and Tyme shred small together it must bée put in when the broth is halfe stewed and so it will make it gréen Garnish your dish with a sliced Lemmon or Barberries Lay Sippets about your Dish and lay your Birds or Bals on the sippets then put a spoonefull of Sugar two of Vinegar poure your broth on them scrape on fine Sugar and serue it in to the Table hot To boyle a Pike TVrne a Pike round with his taile to his mouth couer it with fayre water in a panne or in a kettle and with it also cast in a good handfull of white Salt a handfull of Rosemary Time sweet Marjoram and Winter-Sauory when your water boyles put in your Pike and make it boyle vntill it swimme and then it is boyled enough then take a little White-Wine and Verjuyce about the quantity of half a pinte a few Prunes a little large Mace Sugar Currans sweet Butter as much as an Egge Let all these boyle together vntill your Currans be soft then take vp your Pike and lay it vpon sippets if you will you may take off the scales but the best is to let them alone Lay all ouer your Pike parboyld Parsley and pickled Barberries then take the yolkes of two new-layd Egges straine them with a little White-Wine or Verjuyce and put them into your broth vpon the Pike scrape on fine Sugar and serue it hot to the Table To farce a Legge of Mutton on the French fashion CVt out all the meate of a faire Legge of Mutton at the butte end mince it with halfe a pound of Beefe-suet take a handfull of Parsley six sprigges of Winter-Sauory and as many of Time mince all together very small and put it into your meate then season your meat with Cloues Mace Salt Sugar and a handfull of Currans worke vp your meate and Hearbes with a couple of
lay them vpon sippets and serue them hot to the Table To boyle a Rabbet FLey and wash your Rabbet slit the hinder legs on both sides of the back-bone turne them forward and trusse it pricke them close to the body of the Rabbet and set the head right vp with a prick right downe in the neck then put it into a pot or Skillet that you may turne it in and couer it with faire water and make it to boyle then season it with a little whole Mace swéet Butter and Salt and a few Currans a handfull of Parsley a little Winter Sauory and Time bruised with the back of a Ladle then scrape a raw Carret then take the yolkes of two hard Egges a toast of manchet straine it with a little Verjuyce thorow a strainer and put all these into it both to season it and to thicken it then let it boyle leisurely with often turning it vntill your broth be halfe boyled away then put in a little swéet Butter a little Sugar and a little more Verjuyce and then dish it vpon sippets and powre your broth vpon it scrape on Sugar and serue it hot to the Table To boyle Lamprels WAsh your Lamprels but take not out the Guts cut them in péeces about an inch long put into the pot or posnet twice so much water as wil couer them season it with Pepper and Salt thicken it with a few Onyons a little grated bread and a little Ale-yest then shred a handfull of Parsley a little winter-Sauory and Tyme small let all boyle vntill the broth be half boyled away then put in a good péece of swéet butter let them boyle a little more then serue it either in dishes or in porengers To boyle a Necke or a Loine or a Chine of Mutton or to boyle a Necke or Legge a Fillet or a Knuckle of Veale or to boyle a Legge or Loine of Lambe CVt any of these meates in so big péeces as that two or thrée of them may serue in a Dish and put them into a Pot with so much water as will couer them If you haue one necke of Mutton or Veal then you may take two handfuls of Parsley and ten sprigs of Winter-Sauory as much of Tyme then put into these Hearbs twelue reasonable great Onyōs but if they be small then take the more grate in halfe a penny loafe put into these an ounce of Cloaues and Mace two or thrée cornes of Pepper all your spices being beaten small put in the quantity of one ounce of Sugar and sixe spoonefulls of Ale-yest and a little Salt put all these into your meate when it begins to boyle then let it boyle moderately vntill it be halfe boyled away often stirring it that it burne not then put in fiue or sixe spéenefulls of Vinegar then you may Dish it in as many Dishes as you sée fitting according to the occasions serue it in to the boord hot To stew Smelts or Flounders PVt your Smelts or Flounders in a déep dish put to them a quarter of a pinte of Vinegar or white-wine as much Butter as two Egges put in a little great Pepper ◠handfull of Parsley sixe sprigs of Winter-Sauory and as much of Tyme shred them mince them small in the yolkes of two hard Egges put in all these when you put in your fish and let them stew now then turning them and your fish and when you sée them stewed dish them vpon sippets and lay on them bunches of pickled barberries scrape on Sugar serue them hot to the table To boyle Pigeons on the French fashion TRusse your Pigeons ready to be boyled couer them with water take two or thrée blades of whole Mace a handfull of French Capers a few Raisins of the Sunne shred small three or foure Dates broken into quarters a good péece of swéet Butter and a little Sugar let them boyl halfe away then put in the yolk of a hard Eg minst a little sweet Butter three or foure spoonfuls of Vinegar as your taste shall direct you more or lesse garnish your dish with some of your aforesaid Egges and take out some of your Capers out of your broth lay them vpon sippets scrape on Sugar serue them hot to the Table Another way to boyle a Pike TAke out the riuet out of your Pike and wash it and cut it in peeces all of a length three peeces are enough then take the middle peece and slit it down the back into two péeces then couer it in the pan or kettle with fair water and boyl it with a handfull of white Salt and sweet Hearbs but put not in your fish vntil the water boyl and then let it swimme before you take it vp for it is not enough til thē then take it vp lay it vpon sippets with the head and taile and cut ends both together in the middle of the Dish then lay your middle péeces on each side one with the scales vpward if it be a smal Pike you may take off the scales but if it be a great one then let them alone for they keepe your fish very white boyl a good handfull of Parsley tender and mince it fine put it into a Pipkin with a quarter of a pinte of Vinegar and as much sweet Butter as an Egge eight or nine clusters of Parboyld Barberies a little Sugar to take away the sharpnesse of your vinegar poure it vpon your dish of fish hot but let it not boyle scrape on Sugar c. You may garnish this dish with boyld Parsley Barberies and mince also the yolke of an Egge and strew on it To boyle Olives of Veale CVt a fillet of Veale in thin slices as broad as your hand and then beate them with the backe of your chopping Knife then take two handfuls of Parsley and halfe a handfull of Rosemary and Tyme picke them and shred them small put to them a handfull of Currans the yolks of two or three hard Egges minst a little Sugar work all these with a raw Egge season your peeces of Veale with Mace Pepper Ginger and Salt then put your farcing hearbes vpon your thin peeces of Veale and rowle them vp as big as an Egge and prick them with a small pricke and keepe them close then couer them in a Pipkin with faire water with a handfull of French Capers and a handfull of Currans and the other half of your hearbs vnderstand that you must put but half your hearbs to your Oliues then put in a little Pepper Mace beaten a little Sugar boyl all these together with often turning them that they burn not and put in a good peece of sweet Butter Vinegar and Sugar dish it vpon sippets and serue it to the Table To boyle a Mullet or a Pike with Oysters TAke a faire Mullet or Pike trusse it round and set it on a kettle of water and throw into it a handfull of Salt and a handfull of sweet Hearbes and make your water
boyle then tye your Mullet or Pike in a faire cloth and put it into your boyling liquour and put it in a pinte of White-Wine Vinegar and let your fish boyle leisurely vntill it swimme take the riuet and a pinte of great oysters and as much Vinegar as their grauy thrée or foure blades of Mace a little grosse Pepper boyle all these in a Pipkin by themselues vntil your Oysters be boyled then straine the yolkes of two or thrée Egges with halfe a pinte of Sacke or White-wine put in a little Sugar and another péece of Butter then put in your Wine and Egges then dish vp your fish vpon sippets and powre your broth vpon it scrape on fine Sugar and serue it hot c. With this broth you may stew a Capon but thē you must take roasted Ches-nuts being roasted very tender but not burnt and stéep them in Sacke or Claret-wine 〈…〉 put them into your Oysters then dish vp your Capon vpon sippets and your broth vpon it scrape on Sugar and serue it in hot to the Table To boyle a tame Ducke COuer your Ducke with faire water in a Pipkin put in fiue or six blades of Mace a handful of Raisins of the Sun fiue or sixe sliced Onyons a good peece of sweet Butter when your Ducke is half boyled put in thrée or four péeces of Marrow let them boyle vntill your broth bée half boyled away then put in a little Vinegar garnish your Dish with parboyld Onyons and Raisins of the Sunne Lay your Duck vpon sippets in your garnisht Dish and poure your broth and Onyons vpon the toppe of your Duck scrape on Sugar and serue it hot to the Table To boyle a rashar of Mutton or of cold Lambe SLice cold Mutton or Lamb into thin slices and put it into a pewter or earthen Dish and put to it halfe a pinte of Claret-Wine a blade or two of Mace a Nutmeg sliced in round slices and a little Sugar a little Butter stew your Mutton vntill it be thorow hot and lay your rasher vpon sippets To boyle a Knuckle of Veale or a necke of Mutton CVt your Knuckle or neck into péeces boyle it in a gallon of faire water put in seuen or eight blades of Mace as many peeces of whole Cinamon Nutmegs ten whole Cloues a pound of Raisins of the Sunne the stones pickt out a pound of Currans half a pound of French Barley cleane washt put in all this after that your meat beginneth to seeth and is scummed If you boyle a knuckle of veale then you were best if you haue it to boyle a Marrow bone with it but if you boyl a necke of Mutton you need not boyle all this vntill it come to a pottle then put in Salt by discretiō as your taste ◠all direct you put in halfe a pinte of Claret-Wine and if it be not sweet enough you may put in Sugar sippet it and serue it c. To stew the ribs of a necke of Veale in steakes PVt fiue or six ribs of a neck of Veale into a pewter Dish pricke into euery rib two or three Cloues put to it halfe a pinte of Mutton or Beefe broth foure or fiue blades of whole Mace half a handfull of Currans three or foure Dates broke in quarters a little Saffron tide vp in a cloth a peece of sweet Butter as big as an Egge stew these halfe away close couered turning them often then put in a little Verjuyce and lay your steaks vpon sippets powre your broth on them scrape on Sugar and serue them hot to the table Bakte Meates and Kickshawes To make a grand Sallet TAke buds of al kind of good Hearbs and a handfull of French Capers seuen or eight Dates cut in long slices a handful of Raisins of the Sun the stones being pickt out a handfull of Almonds blancht a handfull of Currans fiue or six figs sliced a preserued Orenge cut in slices mingle al these together with a handfull of Sugar then take a faire Dish fit for a shoulder of Mutton set a standard of paste in the midst of it put your aforesaid Sallet about this standard set vpon your Sallet foure half Lemmons with the flat ends downward right ouer against one another halfe way betwixt your standard and the dishes side pricke in euery one of these Lemmons a branch of Rosemary and hang vpon the Rosemary preserued Cherries or Cherries fresh from the frée set foure halfe Egges being roasted hard betwéene your Lemmons the flat ends downward prick vpon your Egges sliced Dates and Almonds then you may lay another garnish betwéene the brim of the Dish and the Sallet of quarters of hard Eggs and round slices of Lemmons then you may garnish vp the brim of the Dish with a preserued Orenge in long slices betwixt euery slice of orenge a little heap of French Capers If you haue not a standard to serue in then take halfe a Lemmon and a faire branch of Rosemary To sowce a Pigge CVt off the head of a fair large Pig and rowle him vp in smal collars like Brawne boyle it in a kettle of faire water twice so much as will couer him put in a handfull of swéet hearbes and a handfull of white Salt seauen or eight blades of whole Mace two or three Nutmegs cut in quarters three or foure races of Ginger sliced halfe a pinte of white-wine Vinegar or more let these boyle vntill your Pigge be very tender as you may easily know by your owne discretion then take your Pig vp with a scummer and lay it vpon a plate vntill it be cold then boyle your broth again vntil it come to a Gelly strain it through a Gelly bag into a dish then take your collars of Pig and pare off the top and the bottome but ridge them as you doe Brawne and cut off the skinne round about set three of them in a dish fitting for them but let not the one peece touch the other then put your Gelly warm vpon them euen vntil they be couered and so let them stand vntill they be cold this dish may well returne to the Table three or foure times the garnishing may be thereunto what you thinke fit or what you haue ready To make Puspaste TAke a quart of floure a pound and a halfe of sweet Butter worke halfe a pound of the Butter into the floure drie betwixt your hands then breake into the floure foure Egges and as much faire water as will wet it to make it reasonable light paste then worke it into a péece of a foot long strew a little floure on the table that it hang not to then take it by the end and beat it wel about the board vntill it stretch long and then double it and taking both ends in your hand beate it again and doe so fiue or six times then worke it vp and rowl it abroad and then take the other pound of Butter and cut it in thin slices spred it all ouer the
dish being put vnder the meate for the same purpose and then baste it againe with sweete Butter and wring in the juyce of the other halfe of the Lemmon bread it with a little Manchet mingled with beaten Nutmeg Cloaues put it into a warme Dish and put in the grauy that dropt from it this is a sawce both wholesome and toothsome To make a Hartichoake-Pie to be eaten hot TAke the bottomes of foure well boyled Hartichoakes season them with Nutmeg Pepper Salt and Sugar then lay them in a Coffin in each corner one then lay the Marrow of foure or fiue Marrow-bones as whole as you can get them in warme water to take away the rednesse dry them and season them with Cinamon Ginger Sugar and Salt rowle them vp in the yolkes of raw Egges and lay them vpon your Hartichoakes and here and there the yolk of an hard Egge some whole some in halues as your eye shall aduise you strew on them the rest of the seasoning lay vpon them fiue or fixe Dates broken in quarters fiue or sixe blades of whole Mace and a little Sugar put almost a pound of sweet Butter on the top of all close your Pye and set it into an Ouen as hot as for Manchet in an houre or little more it will be bakte if your Ouen be ouer hot it will dissolue your Marrow or dry it vp draw it forth when it hath stood an houre put in a little Sacke or Muscadine wet it with Rose-water and Butter strew on it a little floure and Sugar beaten together and set it into the Ouen againe in a quaâ—ter of an houre it will be hard and crisâ—â— like yee draw it forth serue it hot to the Table To roast a Shoulder or Hanch of Venison or a Chine of Mutton TAke any of these meates lard them with French larde and pricke them thicke with Rose-mary roast them with a quicke fire but burn them not baste them with swéet Butter take halfe a pinte of Claret-wine a little beaten Cinamon and Ginger two spoone fulls of Sugar fiue or sixe whole Cloues a branch of Rosemary a little swéet Butter a handfull of grated bread let all these boyle together vntill it be as thick as Water-grewell then put in a little rose-Rose-water and Muske it will make your Gallentine taste very pleasantly put it in a fitting dish draw off your meate and lay it into the dish strew it with Salt To make Chewets of Veale PArboyle two pound of the leane flesh of a Legge of Veale so as that it may be eaten pare off the outside and mince the meat so small as grated bread then mince sixe pound of Beefe suet as small as the meat but you must first pick out the kernels and the skinnes mingle them so together as that you can see no meate in the suet then mince a quarter of a pound of Dates small take a quarter of a pound of Biskets and Carrawaies two pound of Currans cleane washt and pickt and dride in a fair cloath season your meate with a little Cloaues and Mace Nutmegge and twice so much Cinamon as any of the other all by discretion the fourth part of a pinte of damaske Rosewater almost half a pound of Sugar then stirre vp your meat that it be seasoned in all places alike the least taste of Salt that may be is enough then raise such Pies as you may put nine or ten of them in a dish fashion them somewhat long and raise them higher then an ordinary Pie fill them as full as you can without disfashioning of them with thrusting out the sides close them with very thinne liddes bake them in an Ouen as hot as for other Pies in halfe an houre they will be bakte draw them out and scrape on Sugar and serue them hot to the Table To roast a Capon with Oysters and Chestnuts BOyle and pill nine or tenne Chestnuts put them hot into Claret-wine parboyle as many great Oysters spit a Capon to be roasted put the Chestnuts and the Oysters into the belly of the Capon and stop them in with swéet Butter roast it with as hot a fire as you can but burne it not baste it with sweet Butter so soone as it droppes saue the grauie parboyle twenty Chestnuts and twice so many great Oysters take halfe a pinte of Claret-wine and a péece of swéet Butter a little grosse Pepper stew the Oysters and parboyld Chestnuts in the Wine with Butter vntill it be halfe consumed then put the grauie of the Capon into your sawce and the sawce into a faire Dish bread vp your Capon and lay it on the sawce sprinckle Salt and serue it in hot to the Table To bake a Quince or a Warden Pie so as the fruit may be red and the crust pale and tender PAre faire pear Quinces or Wardens and set them into an earthen panne with the crownes vpward put to them a little Claret-wine and a grain of Muske or more according to the quantity of the fruit put in a little Sugar couer them close with a shéet of Paste set them into a Bakers Ouen with wheaten bread but not houshold bread for then they will be burnt and dry when they haue stood thrée or foure houres in the Ouen they will be very red and tender then you may kéepe them a wéeke or more for use when you haue occasion to make your Pie take Butter and the yolkes of Egges and make short Paste raise a Coffin fit for your stuffe one by another put in whole Cloues and a little whole Cinamon poure in some sirrup from their former baking or if you want it then put in Claret-wine and more Sugar set them in an ouen as hot as for Pies and in one hour they will be bakte and your fruit orient red Remember before your first baking that you coare your Quinces To roast a Shoulder or a Fillet of Veale with farcing hearbes VVAsh your meate and parboyle it a little striptwo handfull of Parsley Winter Sauory a handfull and some Tyme mince these hearbes small put to them the yolkes of thrée or foure hard Egges minst Nutmeg and Pepper Currans a good handfull worke all these with the yolke of a raw Egge make holes as déep as your finger all ouer your meate fill them with the Hearbes roast it with a quicke fire let the grauy of the Hearbes droppe on the Hearbes left baste your meat with swéet Butter when it is almost roasted put the hearbs and grauy to a quarter of a pinte of White-wine Vinegar and a good spoonefull of Sugar let them boyle vntill you take vp the meate and when it is in a â—it dish powre the fawce all ouer the meate and strew it with Salt and serue it hot to the Table To fry Calves feet or Trotters SHred a handfull of yong Parsley very small and beate it betwéene thrée or foure raw Egges season it with a little Nutmeg and Sugar a corne of Pepper and a
one halfe of your Paste with your thumbe then turne the other halfe ouer your buttered side and turne in the sides round about vnderneath then crush it downe with a Rolling-pin and so worke it fiue or sixe times with your Butter then you may rowle it broad cut it in foure quarters and if it be not thin enough rowle it thinner in round péeces about the thicknes of your little finger then take a Dish as broad as your péece of Paste strew on a little floure on the dish then lay on one péece of paste you may put into it péeces of Marrow Hartichoak bottomes or Potato or Eringus roots but you must rowl your lumpes of Marrow in the yolkes of raw Egs and season them with Cinamon Sugar Ginger a very little Salt lay this vpon your Paste then lay your other sheet vpon that dish and close it round about the brim of your dish with your thumbe then cut off your round with a Knife close by the brim of the dish then you may cut it crosse the brim of the dish like virginall keyes and turne them crosse ouer one another then bake them in an Ouen as hot as for small Pyes In this manner you may make Florentines of Rice with yolkes of Egges boyled with Creame Boyle the yolkes of sixe Egges with halfe a pinte of Cream keep it with very much stirring that it burne not and it will turne thicke like Curds but it will be yeilow then you may season it with Sugar Cinamon and a little Nutmeg three or foure sliced Dates put into it three or foure peeces of Almond paste fiue or sixe lumps of Marrow stirre them vp together and put them into the Florentine then bake it in an Ouen as hot as for Pies If you haue Rice boyle it tender in Milke and a blade or two of Mace boyle it vntill the Milke be boyled away then season it with a little Nutmeg Cinamon and Sugar two or three raw Egges a little Salt a little rose-Rose-water a handfull of Currans three or foure sliced Dates you may put this in your dish betwixt two sheets of puft past and bake it as before If you haue none of these then you may take quarters of Pippins or Peares the coares taken out and boyled tender in Claret Wine then put them into the Paste or for want of these you may take Gooseberries Cherries or Damsons or Apricockes without the stones or Prunes when you sée your past rise vp white in the Ouen and begin to turne yellow then take it forth and wash it wish Rose water and Butter scrape on fine sugar and set it into the Ouen again about a quarter of an houre then draw it forth and serue it in To roast a Legge of Mutton or a Cowes Udder THrust your Knife into the Legge of Mutton at the butte end the length of your finger then take a peece of Kidney suet and cut it in long slices thrust into euery hole of the Legge one of those peeces pricke on the outside whole Cloaues then roast your Legge tender take a hard Lettice a handfull of Parsley and boyle them tender then beate them with the back of your Chopping-knife a crosse vntill they be as soft as the pulp of an apple then take a péece of swéet Butter as bigge as an Egge and a quarter of a pinte of Vinegar and a spoonefull of powder-Sugar heat this vpon the fire and serue it in vnto the Table hot with your meate Though this be excellent sawce yet if you like it not then you may make a Gallantine thus Take a little Claret-Wine and a péece of sweet Butter grated bread a little beaten Cinamon and Ginger a little Sugar two or thrée cloues a branch of Rosemary set all these on the fire vntill they boyle and then put it in to the Legge or Vdder and serue it hot to the Table To make an Olive Pie to be eaten hot CVt the flesh of a Legge of Veal into slices as broad as your hand beat it a crosse with the backe of a chopping-Knife then take two handfuls of Parsly seuen or eight sprigs of Winter-Sauory as many of Tyme strip these small and let there be no stalkes in them then shred them and put vnto them the yolkes of three or foure hard Egges minst small season your meat with Ginger Nutmeg Salt and Sugar put to your Hearbes a little Sugar and a handfull of Currans lay your hearbes vpon your slices of Veale beaten and seasoned then rowle euery péece into an Oliue of the bignesse of an Eg and lay them into a Coffin fit for your meat and strew on them the rest of your hearbes and a few Currans thrée or four sliced Dates thrée or foure blades of whole Mace a little Sugar put in halfe a pound of sweet Butter cut in slices close vp the Pie and bake it in an Ouen as hot as for Manchet halfe an houre before you serue it to the boord put in a little white-wine or Vinegar wash ouer your Pie with a little Rose-water and Butter and strew vpon it hard Sugar and floure beaten together if any place grow presently drie wet it againe with Rose-water and Butter and set it into the Ouen againe and within a quarter of an hour it will be crisp like yce then draw it forth and serue it hot to the Table To roast a shoulder of Mutton to serve for either Dinner or Supper ROast it with a quick fire that the fat may drop away and when you think it halfe roasted set a Dish vnder it and flash it with a Knife a crosse as you doe Porke but you must cut it downe to the bone on both the sides let al the grauy run into the dish baste it no more after you haue cut it put vnto the grauy halfe a pinte of White-wine Vinegar a bandfull of French Capers a dozen Raisins of the sun the stones being pickt out fiue or six Dates broken in quarters fiue or six Oliues sliced fiue or sixe blades of Mace a handfull of powder Sugar stew all these vntill they be half stewed away then dish your Shoulder and powre this sawce on the top of the meate throw on Salt and serue it hot to the Table To bake a Chicken Pie to be eaten hot TRusse four or fiue Chickens fit to be bakte season them with Nutmegge Pepper Salt and Sugar put them into a fit Coffin then season seuen or eight lumpes of Marrow with Nutmeg Cinamon Salt and Sugar rowle it in yolkes of hard Egges it will kéepe them from dissoluing lay your marrow vpon the Chickens and the yolkes of thrée or four hard Egges broken in quarters fiue or sixe blades of whole Mace as many quartered Dates a little Sugar halfe a pound of swéet Butter close vp your Pie and set it in an Ouen as hot as for Manchet and in one houre it will be bakte draw it forth and wash it with Rosewater
Dolphin or Peascod mold lay your péece of paste vpon it then fill the mould vpon the paste with your Marrow or roast kidney minst and seasoned with the aforesaid seasoning and faire parboyld Currans being wrought with the yolke of a raw Egge when you haue filled your moulds with either of these meates vpon the paste round about close by the meate then lay another sheet of paste on the meate and close it downe with your finger to the wet paste then pinch off the paste close by the mould with your Thumbe and then turne out your Dolphins or Peascods vpon a paper then frye them with a good deale of swéet Suet but let your Suet be hot before you put them in or else it will make your Paste heauy when you haue fryde them on the one side turne the other but frie that side last that you serue vpward vnto the Table then take them out of that hot Larde and dish them vpon a warme Dish and plate scrape on Sugar and set it against the fire or in a warme Ouen that you may serue them hot for if you let them lie still in the Frying-pan they will drinke vp the suet and be both heauy and of an ill taste take heed also in any wise that you turne them off for they will endure no hot fire To make a Livery Pudding BOyle a Hogges liuer very drie when it is cold grate it and take as much grated Manchet as Liuer sift them thorow a course Siue or Collinder and season it with Cloaues Mace Cinamon and as much Nutmeg as of all the other halfe a pound of Sugar a pound and half of Currans halfe a pirite of Rose-water two pound of Beefe Suet minst small eight Egges put away the whites of foure temper your Bread and Liuer with these Egges Rose-water and as much sweet Cream as will make it something stiffe then cut the small guts of a Hogge about a foot long fill them about thrée quarters full of the aforesaid stuffe tie both ends together and boyl them in a kettle of faire water with a pewter Dish vnder them with the bottome vpward it will kéepe your Puddings from breaking when the water seetheth put in your Puddings let them boyle softly a quarter of an houre and take them vp an so you may kéep them in a drie trug a weeke or more when you spend them you must broyle them To make Rice Puddings BOyle halfe a pound of Rice with three pintes of Milke a little beaten Mace boyl it vntill your Rice be dry but neuer stirre it but if you chaunce to stirre it then you must stirre it continually or else it will burne powre your Rice into a Collinder or else into a strainer that the moisture may runne cleane from it then put to it sixe Egges and put away the whites of three halfe a pound of Sugar a quarter of a pinte of Rose-water a pound of Currans a pound of Beefe suet shred small season it with Nutmeg Cinamon and a little Salt stirre all this together with a spoon thinne drie the smallest guts of a Hog in a faire cloth being watered and scoured fit for the Puddings and fill them thrée quarters full and tye both ends together let them boyle softly a quarter of an hour or scarce so much and let the water boyle before you put them in and doe as in the other Pudding last spoken of The end of the Bookes of Cookery A NEVV BOOKE OF CARVING AND SEVVING LONDON Printed by M. F. for Iohn Marriot and are to be sold at his shop in St Dunstans Churchyard in Fleetstreet 1641. Tearmes of a Carver BReak that Déere leach that Brawne rear that Goose lift that Swan sawce that Capon spoil that Hen frush that Chicken vnbrace that Mallard vnlace that Cony dismember that Herne display that Crane disfigure that Peacock vnjoynt that Bitturne vntatch that Curlew allay that Fesant wing that Partrich wing that Quaile mince that Plouer thie that Pigeon border that Pastie thie that Woodcock thie all manner of small Birds Timber the Fire tire that Egge chine that Salmon string that Lampry splat that Pike sawce that Plaice sawce that Tench splay that Breme side that Haddock tuske that Barbell culpon that Troute finne that Cheuine transen that Eele tranch that Stugio vndertranch that Porpas tame that Crab barbe that Lobster The office of the Butler and Pantler Yeoman of the Cellar and Ewry THou shalt be Butler and Pantler all the first year and yée must haue thrée pantry Kniues one Knife to square Trencher-loaues another to be a Chipper the third shall be sharpe for to make smoothe Trenchers then chip your Soueraignes bread hot and all other bread let it be a day old houshould bread three dayes old Trencher-bread foure dayes old then look your Salt be white and drye the powder made of Iuory two inches broad three inches long and looke that your Salt-celler lidde touch not the Salt then looke your table cloathes towells and napkins be faire foulded in a chest or hanged vpon a pearch thou looke your Table-kniues be faire polished and your spoones cleane then looke you haue two Tarriors a more and a lesse and wine cannels of boxe made according and a sharp gimlet and faucets And when ye set a Pipe on broach doe thus set it foure fingers broad aboue the neather chine vpward a staunt then shall the lees neuer arise Also look ye haue in all seasons Butter Cheese Apples Peares Nuts Plums Grapes Dates Figs and Raisins Compost green Ginger Chard and Quince Serue fasting Butter Plums Damsons Cherries Grapes After meate Peares Nuts Strawberries Huttleberries and hard Cheese Also Blandrels or Pippins with Carrawaies in Confects after Supper roasted Apples and Peares with blancht powder hard Cheese beware of Cow-creame and of Strawberries Huttleberries Iuncat for Cheese will make your Soueraigne sick but let him eate hard Cheese Hard Cheese hath these operations it will keepe the stomach open Butter is wholesome first and last for it will doe away all poysons Milke Creame and Iuncate they will close the Maw and so doth a posset beware of greene Sallets and raw fruits for they will make your Soueraigne sicke therefore set not much by such meates as will set your teeth on edge therefore eate an Almond and hard Cheese Also of diuers drinkes if their fumositiues haue displeased your Soueraigne let him eat a raw Apple and the fumositiues will cease Measure is a merry meane and if it be well used Abstinence is to bee praised when God therewith is pleased Also take good heed of your wines euery night with a candle both redde Wine and sweet Wine and looke they reboyle nor leake not and wash the pipe heads euery night with cold water and looke yee haue a clenching iron ads and linnen cloathes if need be and if they reboyle ye shall know by the hissing therefore keep an emptied Pipe with thelees of coloured Rose and draw
your hand and cut Brawne in the Dish as it lyeth and lay on your Soueraignes Trencher and see there be Mustard Venison with furmity is good for your Soueraigne touch not the Venison with your hand but with your Knife cut it out into the furmity doe in the same wise with Peason and Bacon Beefe Hen and Mutton pare the Beefe cut the Mutton and lay to your Soueraigne beware of fumosities salt sinew fat resty and raw In Sirrup Phesant Partrich Stockedoue Chickens in the left hand take them by the Pinion and with the forepart of your Knife lift vp your wings then mince it into the sirrup beware of skin raw and sinew Goose Teale Mallard and Swan raise the Legges then the wings lay the body in the midst or in any other Platter the wings in the middest and the Legges after lay the Brawne between the legges and the wings in the platter Capon or Hen of Greece lift the Legges then the wings and cast on wine or ale then mince the wing and giue your Soueraigne Fesant Partridge Plouer or Lapwing raise the wings and after the legges Wood-cocke Bitturn Egrit Snite Curlew and Hernesew vnlace them breake off the Pinions and breake the neck then raise the legges and let the féet be on still then the wings A Crane raise the wings first and beware of the trump in his brest Peacock Storke Bustard and Shouillard vnlace them as a Crane and let the féet be on stil Quaile Sparrow Larke Martinet Pigeon Swallow and Thrush the legs first then the wings Fawne Kid and Lamb lay the Kidney to your Soueraigne then lift vp the Shoulder and giue to your Soueraigne a ribbe Venison roast cut it in the Dish and lay it to your Soueraigne a Conny lay him on the backe cut away the vents betwéene the hinder legges breake the carnell bone then raise the sides then lay the Conny on the wombe on each side the chine the two sides departed from the Chine then lay the bulke Chine and sides in the Dish also yee must mince foure Lesses to one morsell of meate that your Soueraigne may take it in the sawce All bakte meates that be hot-open them aboue the Coffin and all that be cold open them in the midway Custard cheek them inch square that your Soueraigne may eate Doucets pare away the sides and the bottome beware of fumositiues Fruter vaunt Fruters they say be good better is Fruter Pouch Apple Fruters be good hot and all cold touch not Tansey is good hot Worts of grewell of Beefe or of Mutton is good Gilly Mortrus Creame of Almonds Blanch-Manger Iussell and Charlet Cabbage and vmbles of a Deere be good and all other pottage beware of Sawces for all manner of Fowles MVstard is good with Brawn Beefe chine of Bacon Mutton Verjuyce good to boyl Chickens and Capon Swan with Chaldrons ribs of beefe with garlick Mustard Pepper Verjuyce Ginger sawce of Lambe Pig Fawne Mustard Sugar to Fesant Partrich and Conny sawce Gamlin to Hernesew Egript Plouer and Crane Brew and Curlew Salt Sugar and water of Camet Bustard Shouillard and Bitturne sawce Gamlin Woodcocke Lapwing Larke Quaile Martinet Venison and Snite with whitesalt Sparrowes and Throstles with salt and Cinamon thus with all meates sawce shall haue the operation Of the Feasts and service from Easter unto Whitsontide ON Easter day and so forth to Penticost after the seruing of the Table there shall be set Bread Trenchers and spoones after the estimation of them that shall sit there and thus you shall serue your Soueraigne lay Trenchers and if he be of a lower degree or estate lay fiue Trenchers and if he be of a lower degree four Trenchers and of a lower degree three Trenchers then cut bread for your Soueraigne after ye know his conditions whether it be cut in the middest or pared or else to be cut in small peeces also you must vnderstand how the meat shall be serued before your Soueraigne and namely on Easter day after the gouernance and seruice of that Country where ye were borne First on that day yee shall serue a Calfe sodden and sodden Egges with greene sawce and set them before the most principall estate and that Lord because of his high estate shall part them all about him then serue pottage as Worts Rootes or Brewis with Béefe Mutton or Veale and Capons to be coloured with Saffron and baked meates and the second course Iussell with Mamony and roasted Endoured and Pigeons with Bakte meates as Tarts Chewets and Flaunes and other after the disposition of the Cookes and at Supper time diuers sawces of Mutton or Veale in broth after the ordinance of the Steward and then Chickens with Bacon Veale roast Pigeons or tamed and Kid roast with the head the purtenance of Lamb and Pigs féete with Vinegar and Parsley thereon and Tansey fryed and other bakte meates yée shall vnderstand this manner of Seruice dureth to Penticost saue fish dayes Also take héed how yée shall array these things before your Soueraigne First yée shall sée there be Gréen sawce of sorrell or of Vines that is hold a sawce for the first course and yée shall beginne to raise the Capon A generall Table of direction for the order of Carving up of Fowle to direct them which know not and are willing to learne Lift that Swan THe manner of cutting vpos a Swan must be to slit her right down in the middle of the breast so clean thorow the back from the neck to the rumpe so part her in two halfes but you must do it cleanly and handsomely that you break not nor tear the meat then lay two halfes in a fair Charger with the slit sides downeward throw salt about it and set it again on the Table Let your sawce be chaldron for a Swan and serue it in sawcers Reare the Goose YOu must breake a Goose vp contrary to this fashion Take a Goose being roasted and take off both the Legges faire like a shoulder of Lambe take them quite from the body then cut off the belly péece round close to the lower end of the brest then lace her downe with your knife cleane thorow the brest on each side your Thumbs breadth from the bone in the middle of the breast Then take off the Pinion of each side and the flesh which you first laced with your knife raise it vp cleane from the bone and take it cleane from the carkasse with the Pinion Then cut vp the bone which lyeth before in the breast which you commonly call the Merry thought the skin and the flesh being vpon it Then cut from the breast bone another slice of flesh cleane thorow and take it cleane from the bone then turne your carkasse and cut it asunder the backe bone aboue the loyne bones then take the Rumpe end of the Back-bone and lay it in a faire Dish with the skinnie side upward lay at the fore-end of it the Merry-throught with the