small and season it with Salte Pepper and Saffron You may boyle Chynes and racks of Veale in al points as this is To boyle a Capon LEt your capon be faire scalded and short trussed and put into a fair pot of water with a marybone or two a racke of â—utton cut together in three or fower peeces and let them boyle together tyll they be halfe boyled then take out a ladle full or two of the best of the broth and put it into a faire earthen pot put thereto â— pinte of white wine or of claret and cut a twelue or fourtéene dates long wayes a handfull of small raysons a handfull of tyme Rosemary and Isope bound together and so let these persels boyle by theÌ„selues and when your capon is enough lay it in a faire platter vpon sops of white bread and your mutton by him also then take out the mary from the bones whole and lay it vpon the capon then take your made broth lay it vpoÌ„ your capon mutton and so serue it forth your latter broth must bee seasoned with cinamon cloues and mace and salt and mace beaten also To boyle a capon with Orenges TAke your Capon set him on the fire as before with marybones mutton and wheÌ„ you haue skimmed the pot wel put thereto the value of a farthing loafe and let it boyle till it be halfe boyled then take two or thrée ladleful of y e same broth and put it into an earthen pot with a pint of the wine aforesaid and pill six or eight Oringes and slice them thin and put theÌ„ into the same broth with foure peniworth in sugar or more and a handfull of parceley tyme and Rosemary together tyed and season it with whole mace Cloues sticks of cinamon with two Nutmeg beaten small and so serue it To boile teales Mallards pigeons chines of porke or Neates tunges all after one sort LEt them be halfe rosted sticke afew cloues in their brestes then two or three tostes of bread being burned black then put them into a litle faire water immediatly take them out again and strain them with a litle wine and vineger to the quantitie of a pint put it into an earthen potte and take eight or ten onions slyced small being fryed in a frying pan with a dish of butter and when they be fried put theÌ„ into your broth then take your meat from the spitte and put it into the same broth and so let them boyle together for a time seasoning with salt and pepper Mutton boyled for supper FIrst set your mutton on the fire trim it cleane then take out all the broth sauing so much as will couer it then take and put thereto ten or twelue onions pilled cut them in quarters with a handful of parseley chopped fine putting it to the mutton and so let them boile seasoning it with pepper salt and saffron with two or or three spoonefull of vineger To boyle Mutton with Nauons FIrst pill your Nauons and wash them then cut fiue or sixe of them into peeces to the bignes of an inche and when your mutton hath boiled a while take out al the licour sauing so much as may couer well the mutton then put the Nauons into the pot of mutton with a handfull of parselye chopped fine and a branche of Rosemary seasoning it with salt pepper and saffron To boyle a Lambes head with purtenaunces FIrst skimme it well then take of the broth leauing so much as wil couer it then put to it Parsely and Rosemarye a branch of Isop and time and a dish of butter with Barberies or Gooseberies then let them boile being seasoned with cloues Mace salte pepper and saffron and so serue it foorth vpon sops To stewe a Capon for Dinner TAKE a knuckle of Veale and boil it with your capon putting to it proines Raysons great and small whole Mace and let it boile together seasoning it with Salt and so serue it forth To boyle a capon in white broth TAke a wel fleshed capon and a maribone and a quart of faire water put them together in an earthen pot and let them boyle till the Capon be enough but you must first take away the mary from y e bone and when it hath boiled take the vppermost of the broth put it into an earthen potte and the mary with it Put to it small raisons proines whole mace dates and halfe a quartern of suger sixe spoonefull of verdiuice three or fower yolkes of Egges put these all together and when your Capon is boyled lay him in a fayre platter powre your broth vpon him and so serue him To boyle Chickens BOyle them as the Lambs head purtenance is boiled and when you are to serue them strain three or foure yolkes of Egges with vergious and put it into the pot and let it boyle no more after the egs be put in season it with salt pepper mace and cloues and so serue them Thus may you boyle a connye or Muggets of Veale as the chickins are boyled To boile chickens with Spinnage and Lettice TAke a Platter of Spinnage and Lettice and wash them cleane and when the pot is skimmed then put them in with a dish of butter and a branch of rosemary with a litle vergious being seasoned with Salt and ginger beaten To make Peares to be boiled in meate TAke a peece of a legge of Mutton or Veale raw being mixed with a little Sheepe sewet and halfe a manchet grated fine taking foure raw egges yolkes and al. Then take a little Time parsely chopped smal then take a few gooseberies or barberies or greene grapes being whole Put all these together being seasoned with Salte saffron and cloues beaten and wrought altogether then make Rowles or Balles like to a peare and when you haue so done take the stalke of the sage and put it into the ends of your peares or balles then take the freshe broth of beefe Mutton or veale being put into an earthen pot putting the peares or balles in the same broth wyth Salt cloues mace and Saffron and when you be ready to serue him put two or three yolkes of egs into the broth Let them boile no more after that but serue it forth vpon soppes You may make balles after the same sorte To farse a cabbadge for a banquet dish TAke litle rounde cabbage cutting off the stalkes and by the cabbadge then make a round hole in your cabbadge as much as will receiue your farsing meat take héede you breake not the brimmes thereof with your knife for the hole must be round and deepe then take the Kidney of a mutton or more and chop it not smal Then boile sixe egges hard taking the yolkes of them being smal chopped also take rawe egges and a manchet grated fine then take a handfull of proynes so many great raysons seasoning al these with salte pepper cloues and Mace working all these together and so stuffe your Cabbedge
litle faire water and put into it salt and peper and so frie them together a little more then boile them in a lyttle Earthen pot putting to it a lyttle water and sweet butter c. You may vse Spinnage in like maner To make gallantine for flesh or fish TAke browne bread and burne it black in the tosting of it thē take them and lay them in a litle wine and vineger and when they haue soked a while thē strain them seasoning it with sinamon ginger Pepper and salte then set it on a chasing-dish with coales and let it boyle till it bée thick and then serue it in saucers To stewe Oysters TAke your oysters and put them either in a little skellet ouer the fire or else in a platter ouer a chaffingdishe of coles and so let thē boile with their licour swéet butter vergious vineger and pepper and of the tops of Time a little till they be enough and then serue them vpon soppes To bake aloes of Veale or Mutton MAke your aloes ready to bake in all points as you boile them laying vpon them in the paste barberies Gooseberies or grapes gréene or small Raisons and put in your Pie a dish af butter and so set it in the ouen and when it is baked then put in a little vergious and so seethe it in an Ouen again a while and so serue it foorth To bake a Connie Veale or Mutton TAke a Conny and perboile it almoste enough then mince the flesh of it verie fine and take with it three yolkes of hard egges and mince with it thē lay another Conny in your Pie being perboiled and your minced meat with it being seasoned with Cloues Mace Ginger Saffron Pepper Salt with two dishes of swéete butter mixed with it lay vpon your Connie Barberies Gooseberies or grapes or the smal raisons and so bake it To make fine paste TAke faire flower and wheate the yolkes of egges with sweet Butter melted mixing all these together with your hands til it be brought dowe paste then make your coffins whether it be for pyes or tartes then you may put Saffron and suger if you wil haue it a swéet paste hauing respect to the true seasoning some vse to put to their paste Béefe or Mutton broth and some Creame For small pies TAke the Mary out of the marybones hole and cut it in the bignes of a bean season your mary with Ginger Suger and Sinamon then put them in fine paste and frie them in a frying panne with the skimming of fresh béefe broth or else you may bake them in your ouen a litle while take héede they burne not and when you do serue them in a faire dish cast blaunch pouder vpon them To make purses or cremitaries TAke a little Marow small raisons Dates let the stones be taken away these being beaten together in a Morter season it with Ginger Sinamon and suger then put it in fine paste bake them or frie them so done in the seruing of them cast blaunch pouder vpon them To make a tarte of Spinnage or of wheate leaues or of colewortes TAke three handfull of Spinnage boile it in faire water when it is boyled put away the water from it and put the spinnage in a stone morter grind it smal with two dishes of butter melted and foure rawe egges all to beaten then straine it and season it with suger Sinamon and ginger and lay it in your Coffin when it is hardened in the ouen then bake it and when it is enough serue it vpon a faire dish and cast vpon it Suger and Biskets For tartes of creame TAke a pinte of creame with sixe rawe egges and boile them together and stirre it well that it burne not then let it boile till it be thick then take it out of the pot and put to two dishes of Butter melted and when it is some what colde then straine it and season it with Suger then put it into your paste when your paste is hardned and when it is enough the serue it with Suger cast vpon it If you will haue a Tart of two colours then take the halfe of it when it is in Creame and colour the other halfe with saffron or yolks of egges A tart of proines MAke your Coffine two inches déepe round about thē take ten or twelue good apples pure them and slice them and put them into the Paste with two dishes of butter among the apples then couer your tarte close with the Paste and breake a dishe of butter in peeces and lay it vpō the couer because of burning in the Panne And when the apples be tender take it forth and cut of the couer beate the apples together till they be softe and they be dry put the more butter into them and so season them with Sinamon Ginger and Suger then must you cut your couer after the fashion leauing it vpon your Tarts serue it with blaunch pouder a tart of egges TAke twelue Egges and butter them together then straine them with rose-rose-water season it with Suger then put it into your paste and so bake it and serue it with suger vppon it a white leach TAke a quart of newe milke and thrée ounces weight of Isinglasse halfe a pounde of beaten suger and stirre them together and let it boile half a quarter of an hower till it be thicke stirring them al the while then straine it with thrée spoonfull of Rosewater thē put it into a platter and let it coole and cut it in squares Lay it faire in dishes and lay golde vpon it To keepe lard in season CUt your lard in faire peeces and salt it well with white salte euery péece with your hand and lay it in a close vessel then take faire running water and much white salt in it to make it brine thē boile it vntill it beare an Egge then put it into your Lard and keepe it close To make Iombils a hundred TAke twenty Egges and put them into a pot both the yolkes the white beat them wel then take a pound of beaten suger and put to them and stirre them wel together then put to it a quarter of a peck of flower and make a hard paste thereof and then with Anniseede moulde it well and make it in little rowles beeing long and tye them in knots and wet the ends in Rosewater then put them into a pan of séething water but euen in one waum then take them out with a Skimmer and lay them in a cloth to drie this being doon lay them in a tart panne the bottome béeing oyled then put them into a temperat Ouen for one howre turning then often in the Ouen To make buttered Egges TAke eight yolkes of egges and put them into a pint of creame beat them together and straine them into a possenet all setting vpon the fire and stirring it let it seeth vntil it quaile then take it and put it into a clean cloth and let
it hang so that the Waye may auoide from it and when it is gone beate it into a dishe of rosewater and suger with a spoon and so shall you haue fine butter This doon you may take the white of the same eggs putting it into another pint of Cream vsing it as the yolkes were vsed and thus you may haue as fine white butter as you haue yellow butter To boyle Neates feete TAke your Neats feete out of the sauce and wash theÌ„ in faire water then put them into your mutton broth and take fiue or sixe onions chopped not small then take a quantitie of tyme Parsely and Isope chopped fine boyle altogether and when it is half boyled and more theÌ„ a dâ—sh or two of butter and put to it then season it with pepper salt and saffron with fiue or sixe spoonefulls of vineger and so serue it vpon soppes To boyle a Carpe TAke out the gall cast it away and so scalde not your Carpe nor yet washe him when you doo kill him let his blood fall into a Platter splet your carpe into the same blood and cast thereon a ladleful of vineger then toste three or fower tosts of browne bread and burne it blacke and 〈◊〉 them into a little faire water and theÌ„ immediatly straine them into the liquour where your carp shal be sodden with thrée or fower Onions chopped somewhat big with parsely chopped small then set your broth vpon the fire and when it begins to boyle put to your Carpe two or three dishes of butter and a branch of rosemarie slipped and slippes of time and if it be too thick put to it a little Wine and so let it boyle faire and softlye seasoning it with whole mace cloues and salt and pepper cloues and mace beaten and so serue it To boile a pike with orenges a banquet dish TAke your pike split him and séeth him alone with water butter salt then take an earthen pot and put into it a pint of water and another of Wine with two Orenges or two Lemmons if you haue them if not then take foure or fiue Oringes the rines being cut away and slyced and so put to the licour with sixe Dates cut long wayes and season your broth with Ginger pepper and salte and two dishes of sweete butter boyling these together and when you will serue him lay your pike vpon soppes casting your broth vpon it you must remember that you cut of your pikes head hard by the body theÌ„ his body to be spletted cutting euery side in two or three partes and when he is enough setting the body of the fish in order then take his heade set it at the foremost part of the dish standing vpright with an Orrenge in his mouth and so serue him To boile a pike another way TAke your Pike and pull out all hys guttes and doo not splette your Pyke but cut of his head whole and cut his body in three or foure péeces and so let him be boiled in wine Water and Salte to the quantitie of a pottell then take a pinte of wine and a ladlefull or two of the Pikes broth and put these together into an earthen pot with two dishes of butter and thrée or foure Orenges sliced small Raisons and suger Time and rosemary slipped and then put in the effect of the Pike in the same broth and so let them boile together and when you be ready to serue lay your Pike vpon soppes and put your broth vpon it seasoning it with whole sinamon and mace and a Nutmeg beaten and so serue it foorth To boile Roche Perche and Dase with other small fish TAke faire water put to it parsely Time Rosemary slipped and so let it boyle a good while together then take a dish or two of butter putting to the same broth and your fish and so let it boyle together seasoning it with cloues mace pepper and salte and so serue them vpon soppes To boile a Pike another way TAke and splet your Pike through the back and take out the refect so done put your Pike into a pan of water with Rosemary let it seeth till it be boiled theÌ„ take your refecte with a litle wine verdiuice with two dishes of butter put these in a platter setting it on a chafing dishe of Coles and there let it voile seasoning it with whole mace this done take vp your Pike laying him vpon sops in a platter then take your refecte and his broth and cast vpon it and so serue it forth with salt To boile a Tench SEeth your Tench with a litle water a good deale of vineger wheÌ„ it is sodden lay it in a faire dish take out all the bones and put a litle Saffron in your broth with a little salte and put the same broth vpon your tench and cast a little fine pepper vpon it while it is hot and so let your tench stand til it be on a gelly and when you do serue it take an Onion Persely chopped fine and cast it vpon your Tench and so serue it For Turbot and Cunger SEeth them in faire water and salt and let them boile till they be enough then take them from the fire and let them coole then vse them in the seasoning as the salmon héereafter following For fresh Salmon TAKE your Salmon and boile him in faire water rosemary and time and in the séething put a quart of strong Ale to it and so let it boile till it be enough then take it from the fire and let it coole then take your Salmon out of the pan and put it into an earthen pan or woodden boule and there put so much broth as will couer him put into the same broth a good deale of vineger so that it be tart with it For White pease pottage TAke a quart of white Pease or more seeth them in faire water close vntill they doe cast their huskes the which cast away as long as any wil come vp to the topp and when they be gon then put into the peaze two dishes of butter and a little vergious with pepper and salt and a little fine powder of March and so let it stand till you will occupy it and theÌ„ serue it vpon sops You may sée the Porpose and Seale in your Pease seruing it forth two péeces in a dish To bake porpose or Seale TAke your porpose or Seale and perboile it seasoning it with Pepper and Salt and so bake it you must take of the Skinne when you doe bake it and then serue it forth with Gallentine in sawcers To make a cawdle of Ote meale TAke two handful or more of great otemeale and beat it in a Stone Morter wel then put it into a quart of ale and set it on the fire and stirre it season it with Cloues mace and Suger beaten and let it boile til it be enough then serue it forth vpon Soppes To dresse a carpe TAke your carpe and scale it and
THE Second part of the good Hus-wiues IEWELL Where is to be found most apt and readiest wayes to distill many whol some and sweet Waters In which likewise is shewed the best maner in preseruing of diuers sorts of Fruits making of Sirrops With diuers conceits in Cookerie with the Booke of Caruing AT LONDON Printed by E. Allde for Edward White dwellimg at the little North doore of Paules Church at the signe of the Gun 1597. The Table TO boyle mary bones for dinner fol. 1 To boyle a Capon Ibidem How to boyle a capon with orenges fol. 2 How to boyle Teales Mallards pigeons chynes of porke or Neates tunges all after one sorte fol. 3 Mutton boyled for supper Ibidem To boyle mutton with Nauons fol. 4 To boyle a Lambes head with purtenannances Ibidem How to stew a capon for dinner Ibid. To boyle a capon in white broth fol. 5 How to boyle chickins Ibidem To boyle chickins with spinage and Lettice fol. 6 To make pears to be boiled in mear Ibid To farse a cabbadge for a banquet dish fol. 7 To boile a brest of Veale or mutton farced fol. 8 To boile a Mugget of a sheepe fol. 2 To boile mutton for supper Ibidem To boile a Neats tung for supper fol. 10 To boyle mallards teales and chines of porke with cabbadge Ibidem For a goose giblots and pigs petitoes Ibi. For fricases of a Lambes head and Purtenance fol. 11 For fricases of Neats feet for supper Ibi. A fricase of tripes Ibidem How to roste a Lambes head fol. 12 How to make a pye in a por Ibidem To make allowes to roste or boyle fol. 13 To make red Deere Ibidem To farse all thinges Ibidem A Sop of Onyons fol. 14 To make gallantine for flesh or fish Ibi How to stew Oysters fol. 15. To bake aloes of veale or mutton Ibid. To bake a cunnie veale or mutton Ibi. How to make fine paste fol. 16 Eor small pyes Ibidem To make purses or cremitaries fol. 17 How to make a tart of spinage or wheate leaues or of coleworts Ibidem For tartes of creame Ibidem A tart of proines fol. 18 A tart of Egges fol. 19 A white Leache Ibidem How to keep Lard in season Ibidem To make Iombils a hundred Ibidem To make butterd Egges Ibidem How to boyle Neats feete fol. 20 How to boile a carpe ibidem How to boile a Pike with Orenges a banquet dish fol. 22 How to boyle a Pike another way fol. 23 How to boile Roches perches and Dase with other small fish fol. 24 How to boile a Pike another way ibidem How to boile a Tench ibidem For Turbet and Cunger fol. 25 For fresh Salmon ibidem For white pease pottage fol. 26 To make a caudle of Ote meale ibidem How to dresse a carpe fol. 27 How to farse Egges fol. 28 Sallets for fishe daies ibidem Another ibidem Another ibidem Another ibidem Another fol. 29 Another ibidem Another ibidem Another ibidem Another ibidem Howe to make tartes or balde meares for fishe daies ibidem To make Alloes of freshe Salmon to boyle or to baka fol. 31 A troute baked and minced ibidem How to make a sprede Eagle of a Pullet fol. 32 How to make Martris of a Capon Hen or Pullet fol. 34 How to make a Colluce ibidem A made dish of the proportion of an Egge for fish daies fol. 35 How to still a capon for a sick person fol. 36 How to preserue Quinces in Sirrop all the yere fol. 37 How to conserue Wardens all the yeere in Sirrop fol. 38 To conserue Cherries Damesins or Wheat plummes al the yere in the sirrop Ibi. To make a paste of Suger whereof a man may make all manner of fruites and other fine thinges with their forme as Plates Dishes Cuppes and such like thynges wherewith you may furnish a table fol. 39 To confite walnuts fol. 40 To make Mellons and Pompons sweet fol. 41 To confite Orrenge peeles which may bee doone at all times in the yeare and cheefly in May because then the said peeles be greatest and thickest fol. 42 Howe to purifie and prepare Honny and sugar for to confite sitrons and al other fruites fol. 43 How to confite peaches after the Spanish fashion Ibidem A goodly secret for to condite or confite ringes citrons and all other fruites in sirrope fol. 45 How to bray golde fol. 46 How to make a condonack Ibidem How to make confection of mellons or pompions fol. 47 To still a capon a great restoritie fol. 48 How to make good sope fol. 40 To make Quinces in sirrope fol. 50 For to make conserue of barberies fol. 51 To make a pudding of a calues chaldron How to boile calues feet fol. 52 How to stew Veale Ibidem How to boile chickins and mutton after the Dutch maner ibidem How to make a cawdle fol. 93 How to make a haggasse pudding Ibi. How to make Haggas puddings fol. 54 How to make Ising puddings ibid. How to seeth muscles ibid. How to make a pudding fol. 55 How to stew steakes ibid. To boyle the Lightes of a calfe fol. 56 How to make a Lenthen haggesse with poched egges Ibidem How to boile onyons fol. 59 How to boyle citrons ibidem How to bake Lampernes fol. 57 How to make fried to ste of spinage ibid. How to bake a citron pye fol. 49. Another way to bake citrons ibid. How to bake alloes ibid. How to bray golde fol. 60 How to make conserue of Roses and of other flowers ibid. How to make conserue of cherries and of other fruites ibid. How to seeth a carpe fol. 61 How to seeth a pike ibid. How to boylecockles fol. 62 How to boile a carpe in green broth with a pudding in his belly ibid. How to make an almond custatd fol. 63 How to make a blanch marget on the fish day ibid. How to bake chickins How to make a pudding in a pot ibid. How to stew steakes ibid. To roste a Pigge fol. 65 How to roste an Hare fol. 66 How to make tostes ibidem How to make conserue of Mellons or pompons ibidem How to make Sirrope of Violets fol. 67 How to make Sope. fol. 68 How to preserue Orrenges ibidem The stilling of a capon a great restoritie fol. 69 To make dry Marmelet of Peaches fol. 70 How to make the same of Quinces or any other thing fol. 71 How to preserue Orrenges Lemmons and Pomecitrons ibidem Howe to preserue Quinces all the yeare through whole and soft fol. 72 FINIS A Booke of Cookerie To boyle mary bones for for dinner FIrst put your mary bones into afaire pot of Water and let them boyle till they bee halfe enough then take out al your broath sauing so much as will couer your mary bones then put therto eight or nine carret rootes and see they be wel scraped and washed and cut inch long or litle lesse and a handfull of Parselie and Isop chopped
But if you haue Sawsedge you may put it among your meate at the putting in of your stuffe but you must leaue out both the ends of your sawsage at the mouth of the cabbadge when you shall serue it out In y e boyling it must be within the cabbadge and the cabbadge must be stopped close with his couer in the time of his boyling and bound fast round about for breaking the cabbadge must bée sodde in a deepe pot with fresh beefe broth or mutton broth and no more thē will lye vnto the top of the cabbadge and when it is enough take away the thrid and so set it in a platter opening the heade laying out the Sawsadge endes and so serue it forth To boyle a breast of Veale or Mutton farced TAke a breast of Ueale or Mutton and farce it in like maner as your cabadg is so that you leaue out the proines and great raysons boyle your veale or mutton in the foresaide brothes putting no more broath then will couer your meat when your meate is halfe boyled then put twoo handfulls of Lettuce or Spinage cutting it fower times asunder and no more and when your meate and hearbes be boyled then put a little verdiuice in the broth seasoning it with salt and pepper then serue your meate vpon Soppes casting your hearbes vpon it and so serue it To boile a Mugget of a sheepe FIrst wash and sconre it clean then per boyle it a litle then choppe a péece of a Kidney of Mutton small and put it into a platter thē put the quantity of a farthing lofe grated with prunes and raysons of eche a handful Persely and time chopped smal and thrée or foure hard rosted egges being chopped with bread and Suet then a litle water put to and saffron and coulour it with thrée or foure rawe egges both yolkes and whites Salt Pepper Coues and Mace being minced together putting it into the Mugget and so boile it with a little Mutton broth and Wine Lettice and spinnage whole in the same broth and so serue it forth To boile Mutton for Supper TAke Carret rootes and cut them an inch long take a handfull of parselie and time halfe chopped and put into the pot the Mutton and so let them boyle being seasoned with Salte and pepper and so serue it foorth To boile a neates tongue to Supper TAke a little wine or faire water putting vnchopped Lettuce faire washed into your Neates tongue with a dishe of Butter or two and season it with Salte Pepper cloues and Mace and so serue it To boile Mallards Teales and chines of porke with Cabbadge FIrst vnlose your Cabbadge cut them in thrée or foure quarters vnlosing euery leafe for doubt of worms to be in them then wash thē and put them into a pot of faire water and let them boyle a quarter of an houre then take them vp and chop them somewhat great then put them into a faire pot with the broath of the Mallard and whole Pepper and pepper beaten with Cloues mace and salte and so let them boile together c. For a Goose gibluts and pigges petitose LEt them be soddē throughly then cut them in péeces and fry thē with butter and when they be half fried then put to a little Uineger with Ginger Sinamon and pepper and so serue it forth thus maye you vse Calues feete boyled in all pointes as this is For fricasies of a lambes head and purtenance TAke a Lambs head and cleaue it and cut his purtenaunces in peeces and perboyle it till it bee almost enough then take the yolkes of two Egges and baste your Lambes head and purtenance with it and frye it in butter for sauce put to the butter pepper Uineger and Salt frying them together a little on the fire and so serue it For fricasies of Neates feete for supper TAke your Neates feete cleane them and baste thē with butter and crums of bread and lay them vpon a Grediorne till they be throughlie broyled then take Uineger pepper salt and butter and put thē altogeather in a dish set on a chafingdish of coles boyling and so let them boyle there til you must serue it you must put to sauce barberies or grapes c. A fricase of Tripes LEt them be faire sodden and sauce thē take the leanest and cut it in peeces inch broad frye them with butter or flats and your sauce to bee vineger pepper and mustard being put a litle while in the friing panne with butter or flattes To rost a lambes head TAke the head and purtenaunces being cleane washed cut the purtenances in péeces so that it may be broached and rost thē basting it with butter and when it is enough take the yolkes of two rawe egs with a little parsely chopped fine beating them together and baste your Lambes head with it euen so long till your egges be hardened on then take it vp and serue it with the sauce of pepper vineger and butter boyled a little vpon a Chafingdish of coles To make a pie in a pot TAke the leanest of a Legge of Mutton and mince it small with a peece of the kidney of mutton then put it into an earthen pet putting therto a ladlefull or two of mutton broth and a little wine of proynes and raisons of ech a handfull or barberies Let them boyle together putting to it half an orenge if you haue any seasoning it with salte pepper cloues mace and Saffron and so serue it To make allowes to roste or boile TAke a Leg of mutton and slice it thin then take out the kidneys of the mutton hauing it minced small with Isope time parsely the yolkes of hard egges then bind it with crumms of white bread and rawe eggs and put to it proines and great raisons and for want of them barberies or Goosberies or grapes seasoning it with Cloues mace pepper Sinamon ginger salt You may make a mugget of a Sheepe as these allowes bee sauing you must put no mutton into it To make red deere TAke a legge of béef and cut out all the sinewes clean then take a roling pin and all to beate it then perboile it and when you haue so doon lard it very thick then lay it in wine or Uineger for two or three howers or a whole night thē take it out season it with peper salt cloues and mace thē put it into your past so bake it To farse all things TAKE a good handfull of tyme Isope Parselye and three or foure yolkes of Egges hard rosted and choppe them with hearbs small then take white bread grated and raw egs with sweet butter a few small Raisons or Barberies seasoning it with Pepper Cloues Mace Sinamon and Ginger woorking it altogether as paste and thē may you stuffe with it what you will A sop of Onions TAKE and slice your Onions put them in a frying panne with a dish or two of sweete butter and frie them together then take a
the platter a dish of butter vnderneath him an other vpon him because of burning and wheÌ„ it is enough then set it foorth casting vpon him in the seruice blaunch pouder Sinamon Ginger and Suger To make Mortirs of a Capon Hen or pullet TAke a well fleshed Capon Henne or pullet scalde and dresse him then put him into a pot of faire water and ther let it seeth til it be tender then take it and pul all the flesh from his bones and beat it in a stone morter and when you thinke it halfe beaten put some of the same licour into it and then beate it til it be fine then take it out and straine it with a litle rose-water out of a strainer into a dishe then take it and set it on a chafingdish of coles with a little Suger put to it and so stirre it with your knife lay it in a faire dishe in three long â—owes theÌ„ take blanch pouder made of Sinamon and Suger and cast vpon it and so serue it forth To make a colluce TAke all the bones and legges of the aforesaid Capon Henne or pullet and beat them fine in a stone Morter putting to it halfe a pinte or more of the same licour that it was sodden in then straine it and put to it a litle Suger then put it into a stone Crewes and so drinke it warm first and last A made dish of the proportion of an Egge for flesh daies MAke in all your things your farsing stuffe as you do for your Cabbadge euen so much as will fill a Bladder Frst take a drie bladder wash it cleane that is of a Calfe or of a Stere and cut a little hole in the toppe and then put in all your farseing stuffe and when you haue filled it then close the bladder toppe binding it with a threede and then put it into freshe Beefe broth or Mutton broth and there let it seeth till it be enough then take it out and let it stand still til it be somewhat stiffe then cut away the bladder from it and take another drie bladder and washe it clean let it be bigger somewhat theÌ„ the other was before and cut it broad at the toppe wherby your farsing stuffe may in the hole goe and when it is in then so many whites of Egges being rawe as may run round about him both aboue and be neath within the bladder cleane couered with it then bind vp your bladder mouth and put into your broth againe the Bladder and there let it seeth till the white be hardened about the farsing then take it out and cut away the bladder then set it in a faire dish laying the parselie vpon it and so serue it forth Thus may you make small Egges to the number of sixe or eight in a dish in like maner hauing a bladder for the same purpose To still a Capon for a sicke person TAke a well fleshed capon faire scalded and drest and put him into an earthen pot put to it Burrage and Buglas three handfull of mints one handfull of Hartes tung and Langdebeefe a handfull of Isope put thereto a pinte of Clarret wine and a pinte of cleane water and twelue Proynes and when you haue so doon couer the pot with a dish or saucer and vpon that all to couer course paste that no aire come out then take the pot and hang in a Brasse pot vp to y e brimmes of your paste and so let it boile for twelue houres at the least alwaies as your water that is in the brasse pot doth coÌ„sume be sure to haue in readines another pot of hotte water at the fire to fill it as long as it doth seeth for the twelue howers and when the howers be past take it from the fire and let it coole for one hower then vnlose and strain the licour from the capon into a faire pot taking euery morning warme foure or fiue spoone fuls next to your hart which shall comfort and restore nature to you beeyng sicke vsing this aforesaide capon To Preserue Quinces in sirrop all the yeere TAke three pound of quinces being pared and cored two pounde of Suger and three quarts of faire running water put all these togeather in an earthen pan and let them boyle with a soft fire when they be skimmed couer them close that no ayre maye come out from them you must put cloues and Sinamon to it after it is skimmed of quantitie as you will haue them to taste if you wil know when they be boyled enough hang a linnen cloth between the couer and the pan so that a good deale of it may hang in the licour when the cloth is very red they be boiled enough let them stand till they be colde then put them in Galley pots sirroppe and so wil they keepe a yeere To conserue wardens all the yeere in sirrop TAke your wardens and put them into a great Earthen pot and couer them close set them in an Ouen when you haue set in your white bread when you haue drawne your white bread and your pot that they be so colde that you may handle them then pill the thin skinne from them ouer a pewter dish that you may saue all the sirroppe that falleth from them put to them a quarte of the same sirroppe and a pinte of Rosewhter and boile them together with a fewe Cloues and Sinnamon and when it is reasonable thick and cold put your wardens and Sirroppe into a Galley pot and sée alwaies that the Syrrop bee aboue the Wardens or any other thing that you conserue To conserue cherries Damesins or wheat plummes all the yeere in the sirrop FIrst take faire water so much as you shall think meete and one pound of suger and put them both into a faire bason and set the same ouer a soft fire till the suger be melted then put the reto one pound and an halfe of chirries or Damsins and let them boile till they breake then couer them close til they be colde then put them in your gally pottes and so keep them this wise kéeping proportion in weight of Suger and fruite you may conserue as much as you list putting therto Sinamon and cloues as is aforesaid To make a paste of Suger where of a man may make al manner of fruits and other fine thinges with their forme as Plates Dishes Cuppes and such like thinges where with you may furnish a Table TAke Gumme and dragant asmuch as you wil and steep it in Rosewater til it be mollified and for foure ounces of suger take of it the bignes of a beane the iuyce of Lemons a walnut shet ful and a little of the white of an eg But you must first take the gumme and beat it so much with a postell in a brasen morter till it be come like water then put to it the iuyce with the white of an egge incorporating al these wel together this don take foure ounces of fine white
suger well beaten to powder and cast it into y e morter by a litle and little vntil they be turned into y e form of paste thē take it out of the said morter and bray it vpon the powder of suger as it were meale or flower vntill it be like soft paste to the end you may turn it and fashionit which way you wil. When you haue brought your paste to this fourme spread it abroad vpō great or smal leaues as you shall thinke it good and so shal you form or make what things you wil as is aforesaid with such fine knackes as may serue a Table taking heede there stand no hotte thing nigh it At the ende of the Banket they may eat all and breake the Platters Dishes Glasses Cuppes and all other things for this paste is very delicate and sauerous If you will make a thing of more finenesse then this make a Tarte of Almondes stamped with suger and Rose water of like sorte that Marchpaines be made of this shall you laye between two pastes of such vessels or fruits or some other things as you thinke good To confite walnuts TAke them greene and small in huske and make in them foure litle holes or more then steepe them in water eleuen daies make them cleane and boile them as y e Orenges héer after written but they must séethe foure times as much Dresse them likewise with Spices sauing you must put in very fewe Cloues least they taste bitter In like sorte you may dresse Goords cutting them in long péeces and paring away the inner partes To make Mellons and Pompons sweet TAke fine Suger and dissolue it in water then take séedes ot Mellons and cleaue thē a litle on the side that sticketh to the Mellon and put them in the sugred water adding to them a little rosewater Leaue the saide séedes so by the space of thrée or foure houres then take them out and you shall sée that as soone as the saide séedes be dry it wil close vp again Plant it and there will come of it such Mellons as the like hath not béen séene If you wil haue them to giue the sauour of Muske put in the said water a little muske and fine Sinamon and thus you may doo the seedes of Pompones and Cowcumbers To confite Orenge peeles which may be doone at all times in the yeere and cheefly in May because then the saide peeles be greatest and thickest TAke thicke Orenge péeles and them cut in foure or fiue péeces and steepe them in water the space of ten or twelue daies You may know when they be stéeped enough if you holde them vp in the sunne and sée through them then they be steeped enough you cannot sée through them then let them stéepe vntil you may Then lay them to drye vpon a table and put them to dry betwéen two linnen clothes then put them in a Kettell or vessell leaded and adde to it as much Honny as will halfe couer the saide peeles more or lesse as you think good boyle them a little and stirre them alwaies then take them from the fire least the Honny should séeth ouermuch For if it should boyle a little more then it ought to boyle it would be thick Let it thē stand and rest foure daies in the said Honny stirring and mingling the Orrenge and Honny euery day together Because there is not honny enough to couer all the saide Orrenge péeles you must stir them well and oftentimes thus doo thrée times giuing them one bobling at ech time then let thē stand thrée dayes then strain them from the honny and after you haue let them boile a small space take them from the fier and bestow them in vessels putting to them Ginger cloues and Sinamon mixe all together and the rest of the Sirrope will serue to dresse others withall How to purifie and prepare Honnye and Sugar for to confite citrons and all other fruites TAke euery time ten pound of hony the white of twelue new laid egges and take away the froth of them beate them wel together with a stick and six glasses of fair fresh water then put them into the honny and boyle them in a pot with moderate fire the space of a quarter of an hower or lesse then take them from the fire skimming them well To cōnfite Peaches after the Spanish fashion TAke great and faire Peaches and pill them clean cut them in péeces and so lay them vpon a table abroad in the Sun the space of two daies turning them euerye morning and night put thē hot into a Inlep of Sugar wel sodden and prepared as is aforesaid and after you haue taken them out set them againe in the Sun turning them often vntill they bee well dried this doon put them againe into the Inlep then set them in the sun vntill they haue gotten a faire bark or crust and thē you may keepe them in boxes for winter a goodlye secret for to condite or confite Orenges citrons and all other fruites in sirrop TAke Cytrons and cut them in peeces taking out of them the iuice or substance then boyle them in freshe water halfe an hower vntill they be tender and when you take them out cast thē in colde water leaue them there a good while thē set them on the fire againe in other freshe water doo but heat it a little with a smal fire for it must nrt seeth but let it simper a litle continue thus eight daies together heating thē euery day in hot water some heat y e water but one day to the end that the citrons be not too tender but change the freshe water at night to take out the bitternesse of the pilles the which being taken away you must take suger or Hony clarified wherein you must the citrons put hauing first wel dried them from the water in wīter you must kéep thē from the frost in Sommer you shal leaue thē there all night and a daye and a night in Honie then boile the Honie or Sugar by it selfe without the orenges or Citrons by the space of halfe an hower or lesse with a little fire and beeing colde set it again to the fire with the Citrons continuing so two morninges if you wil put Honnie in water and not suger you must clarifie it two times and straine it through a strayner hauing thus warmed and clarified it you shall straine and sette it againe to the fire with Citrons onely making them to boyle with a soft fire the space of a quarter of an houre thē take it from the fire let it rest at euery time you do it a day a night the next morning you shall boyle it again together the space of half an hower and doo so two morninges to the end that the Honie or suger may be well incorporated with the Citrons All the cunning consisteth in the boyling of this sirrope together with the Citrons and also the Sirrope by it selfe and heerein
heede must be taken that it take not y e smoke so that it sauour not of the fire In this maner may be drest the Peaches or Lemmons Orrenges Apples greene Walnuts and other liste being boiled more or lesse according to the nature of the fruits To bray golde TAke Golde leaues fower drops of hony mixe it wel together and put it into a glasse and when you will occupie it stéep and temper it in gumme water and it will be good To make a condonack TAke Quinces and pare thē take out the cores and séeth them in fair water vntil they break thē strain them through a fine strainer and for eight pound of the said strained quinces you must put in 3. pound of Suger and mingle it together in a vessel and boile them en the fire alwaies stirring it vntil it be sodden which you may perceiue for that it will no longer cleaue to the vessel but you may stāp muske in powder you may also ad spice to it as Ginger Sinamon Cloues and Nutmegges as much as you think méet boyling the muske with a litle Uineger then with a broad slice of wood spread of this confection vpon a table which must be first strewed with Suger and there make what proportion you wil and set it in the sunne vntil it be drye and when it hath stood a while turn it vpsidown making alwaies a bed of Suger both vnder and aboue and turne them still and drye them in the sunne vntill they haue gotten a crust In like maner you may dresse Peares Peaches Damsins and other fruites To make confections of Mellons or Pompones TAke what quantity of Mellons you think best and take them before they be ripe but let thē be good and make as many cuts in thē as they be marked with quarters on euery side and hauing mundified them and taken out the cores and curnels and péeled the vtter rinde steepe them in good Uineger and leauing them so the space of ten daies when you haue taken them out take other vineger and stéepe them a new againe other ten daies remouing and stirring them euery daye then when time shalbetake them out and put them in a course linnen cloth drying and wiping them and set thē in the ayre the space of a day and a night then boyle them in Hony and by the space of x. daies giue them euery day a little boyling leauing them alwaies in the Hony and they must boile at euery boiling but one walm then take the peeces and put thē in a pot with pouder of cloues Ginger and Nutmegges and peeces of Sinnamon thus doone make one bed of the peeces of Mellons and another of the spices and then powre white Honnie vpon all in the said pots or vessels The stilling of a capon a great restoritie TAke a yong Capon that is well fleshed and not fat a knuckle of yong Ueale that is sucking and let not fat be vpon it and all to back it bones and all and fles the cap on cleane the skin from the fleshe and quarter it in foure quarters and all to burst it bones and al and put the Ueale and it altogether in an earthen pot and put to it a pinte of Red wine and eight spoonfulles of rose water and half a pound of small raisons and Currants and soure Dates quartred and a handfull of Rosemary flowers and a handful of Burrage flowers and twenty or thirtie whole maces and take and couer the pot close with a couer and take paste and put about the pols mouth that no ayre come forth and set it within a brasse pot full of water on the fire and let it boile there eight houres and then take the ladle and bruse it altogether within the pot and put it in a faire strainer and straine it through with the Ladle and let no fat be vpon the broth but that it may be blowne or els taken with a feather and euery daye next your hart drinke halfe a dozen spoonefulles thereof with a Cake of Manus christi and againe at foure of the clocke in the afternoone To make good sope FIrst you must take halfe a strike of asshen Ashes and a quarte of Lime then you must mingle both these together and then you must fil a pan full of water and seeth them well so done you must t take foure pound of beastes tallow and put it into the Lye and séeth them together vntill it be hard To make Quinces in Sirrope TAke thirty Quinces to the quantity of this sirrop take a pottel of water and put it in a pan and then take the whites of six egges and beat them with an other pottle of water then put it altogether and put therto twelue or fouretéen pound of Suger as you shal see cause and seeth it and skim it very cleane and then put to it two ounces of cloues and bruse thē a very little and let them seeth vntill the some do rise very black and then skimme of the cloues again wash them in faire water and dry them and put them in again and your quinces also Put to them half a pint of rosewater and then put the Sirrope in a faire earthen pot or panne and lay a shéet foure times double vpon them to kéep in y e heat and so let it stand a day or two and then put them the sirop in a vessell that was neuer occupied couer them close but in the beginning pare your quinces and core them séeth them in faire water vntill they be tender and then take them vp and lay them that the water may runne from them cleane and when they be cold then put thē into your sirrope as it is aboue said To make conserue of Barberies TAke your Barberies and picke them cleane and set thē ouer a soft fire and put to them Rosewater as much as you thinke good then when you thinke it be sodde enough straine that and then séeth it againe and to euery pound of Barberies one pound of suger and meat your conserue To make a Pudding of a Calues chaldron First take y e chaldron let it be washed scalded perboyled and let it be chopped stamped fine in a morter and while it is hotte straine it through a cullender and halfe a dozen of Egges both whites and yolkes with all maner of hearbs to them a handful or two let the hearbes be shred small and put them to the chaldron and a good handful of grated bread then take a handfull of flower and put it to it all then take an Drenge pil out of the sirope and mingle with it then season it with Sinamon and Ginger and a fewe Cloues and mace and a little Rosewater and Marrowe or Suet Butter a good quantity thereof close it vp so it be not dry baked then take the thinnest of y e sheepes kel and wrapt the meat in then rease the coffin of fine paste and put it in To boile
calues feete TAke a pinte of white wine and a smal quantity of water and small raisons and whole mace and boile them together in a little Uergious and yolkes of egges mingled with them and a peece of sweete butter so serue them vppon bread sliced To stewe veale TAke a knockle of Ueale al to bruse it theÌ„ set it on the fire in a litle fresh water let it seeth a good while then take good plenty of onions and chop them into your broth and when it hath well sodden put in Uergious Butter Salt and Saffron and when it is enough put to it a little suger and then it will be good To boile chickins and mutton after the Dutch fashion FIrst take Chickins and mutton and boyle them in water a good while and let a good deale of the water be boyled away then take out the Mutton and chickens and the broth make whit broth put in thereto Sinnamon and Ginger Suger and a litle Pepper and a litle Uergious and a litle flower to thicken it and a little Saffron take Rosemarye Time Margerum and penirial and Hisope and halfe a dish of butter with a litle salt the liquor must be cold before the chickins be put in To make a caudle TAKE a pinte of Malmesie and fiue or sixe egges and seeth them strained to gether so sodden stirre it till it be thicke and lay it in a dish as you doe please and so serue it To make a Haggas pudding TAke a peece of a Calues Chaldron and perboile it shred it so small as you can then take as much Beefe Sewet as your meate shred likewise and a good deale more of grated bread put this together and to them seuen or eight yolkes of egs and two or three whites a litle creame three or fower spoonefull of rosewater a little Pepper Mace and nutmegs and a good deale of suger fill them and let them be sodden with a very soft fire and shred also with a little Winter Sanery parsely and Time and a little Peniriall with your meat To make Hagges Puddings TAke th liuer of a Hog and perboyle it then stampe in water and strain it with thicke creame and put therto eight or nine yolks of egges and thrée or foure whites and Hogges suet small raisons Cloues and Mace pepper salte and a litle suger and a good deale of grated bread to make it thick and let them séeth To make Ising puddings TAke great Otemeale and pick it and let it soake in thick cream 3. howere then put therto yolkes of Egs and some whites pepper salt cloues and mace and a litle suger and fil them nod too full and séeth them a good while To seeth Muscles TAke butter and vineger a good deale parseley chopt small and pepper then set it on the fire and let it boile a whild then see the Muscles be cleane washee and put them in the broth shelles and all and when they be boyled a while serue them shelles and all To make a Pudding TAke Parseley and Time and chop it small then take the kidney of Veale and perboile it and when it is perboyled take all the fat of it and lay it that it may coole and when it is colde shred it like as you doo sewet for puddinges then take marrow and mince it by it self then take grated bread and smal raisons the quantity of your stuffe dates minced small then take the egges and roste them hard and take the yolks of them and chop theÌ„ small and then take your stuffe afore â—ehearsed and mingle altogether and then take pepper Cloues and Mace Saffron and salt and put it together with the said stuffe as much as you thinke by casting shal suffire then take six Egs and breake them into a vessel whites and all and put your dry stuffe into the same egges and temper them all wel together and so fill your haggesse or gut and séeth it wel and it will be good To stewe Steakes TAke a necke of Mutton and cut it in péeces and then frye them with butter vntill they be more then halfe enough fry them with a good many of Onions sliced then put them in a little pot put thereto a little parsely chopt as muche broath of Mutton or beefe as couer them with a little Pepper Salt and Uergious then let it séeth together very softly the space of an hower and serue them vpon soppes To boile the lightes of a calfe FIrst boile the lightes in water then take Persely Time Onyons Penyriall and a litle Rosemacy and when the Lightes be boiled chop all these together Lights and all very smal and then boile them in a litle pot and put into them vergious Butter and some of the own broth then season it with Pepper Sinamon and Ginger let them boile a little and serue them with sops To make a lenthen Haggesse with poched egges TAke a Skillet of a pinte and fill it half with vergious and halfe with water and then take Margerome Wintersauerie Peniroyall mince Time of eche fixe crops wash them and take foure Egges hard rosted and shred them as fine as you can put the hearbes thus into the broth then put a great handfull of currants and the crummes af a quarter of a Manchet and so let it séeth til it be thicke then season it with Suger Sinamon Salt and a good peece of Butter and three or foure spoonefulles of Rose water then poch seauen Egges and lay them on sippets and poure the Haggesse on them with Sinamon and Sugar strewed on them To boile Onions TAke a good many onions and cut theÌ„ in foure quarters set them on the fire in asmuch water as you think will boyle them tender and wheÌ„ they be clean skimmed put in a good many of small raisons halfe a spooneful of grose pepper a good peece of Suger and a little Salte and when the Onions be through boiled beat the yolke of an Egge with Uergious and put into your pot and so serue it vpon soppes If you will poch Egges and lay vpon them To boile Citrons WHeÌ„ your Citrons be boiled pared and sliced séeth them with water and wine and put to them butter small Raysons and Barberies suger sinamon and Ginger and let them seeth till your citrons be tender To bake Lampernes FIrst make your coffin long waies and season your Lampernes with Pepper Cloues and Mace and put them in the Pye and put thereto a good handfull of small Raysons two or thrée onions sliced a good peece of Butter a litle suger and a few Barberies wheÌ„ it is enough put in a little Vergious To make fried toste of Spinage TAke Spinnage and seeth it in water and salt and when it is tender wring out the water betwéene two Trenchers then chop it smal and set it on a Chafing-dish of coles and put thereto butter small Raisons Sinamon Ginger and Suger and a little of the iuyce of an Orenge and two
yolks of rawe Egges and let it boile till it be somewhat thicke then toste your toste soake them in a little Butter and Suger and spread thinne your spinnage vpon them and set them on a dish before the fire a litle while so serue them with a litle suger vpon them To bake a Citron pie TAke your citron pare it and slice it in peeces and boile it with grose pepper and Ginger and so lay it in your Paste with butter and when it is almost baked put thereto Uineger Butter and Suger and let it stande in the Ouen a while and soke An other way to bake Citrons WHen your Citrons be pared slyced laye it in your Paste with small Raysons and season them with Pepper ginger and fine suger To bake Aloes TAke a Legge of mutton or Ueale and cut it in thinne slices take parseley Time Margerom Sauerie chop them small with ii or iii. yolkes of hard Egges and put there to a good many Currants then put these hearbs in the slices with a péece of Butter in each of them and wrap them together and lay them close in your Paste season them with Cloues Mace Sinamon Suger and a lyttle whole pepper Currans and Barberies cast vpon them and put a dish of butter to them whē they be almost baked put in a little Vergious To bray Golde TAke Golde leaues fower drops of hony mix it wel together and put it into a Glasse and when you will occupy it stéep and temper it in gumme water and it will be good To make conserues of Roses and of any other flowers TAke your Roses before they be fullye sprung out and chop off the white of them and let the Roses be dried one daye or two before they be stamped and to one vnce of these flowers take one vnce and a halfe of fine beaten Suger and let your roses be beatē as you can and after beat your roses and Suger together againe then put the Conserue into a faire glasse And likewise make all Conserue of Flowers To make conserue of cherries and other fruites TAke halfe a pound of Cherries boile them dry in their own licour and thē straine them through a Hearne rale and when you haue strained them put in two pounde of fine beaten Suger and boyle them together a prety while and then put your Conserue in a pot To seeth a carpe FIrst take a Carpe and boile it in water and salt then take of the broth and put in a litle pot then put therto as much Wine as there is broth with Rosemary Parselie Time and margerum bounde together and put them into the pot put thereto a good manie of sliced Onyons small raisons whole maces a dish of butter and a little suger so that it be not too sharp nor two swéet and let all these seeth together if the wine be not sharpe enough then put there to a little Vineger and so serue it vpon soppes with broth To seeth a pike FIrst seeth the Pike in water and salte with Rosemarie Parsely and Tyme then take the best of the broth and put into a litle pot then put therto the ruffilt of the pyke small Raisons whole Mace whole pepper twelue or thirtéen Dates a good peece of Butter a goblet of white wine and a litle yeast and whē they haue boyled a good while put in a little vineger suger and Ginger so serue the pyke with the Ruffilt and broth vpon soppes To boyle cockles TAke water vineger pepper and béere and put the cockles in it then let them séeth a good while serue thē broth and all You may seeth them in nothing but in water and salt if you wil. To boyle a carpe in greene broth with a pudding in his bellie TAke the spawn of a carpe and boile and crumble it as fine as you can thē take grated bread smal raisons dates minced cinamon suger cloues and Mace and Pepper and a little salte mingled altogeather and take a good handful of sage and boile it tender and straine it with thrée or foure yolkes of Egges and one white and put to the spawne with a little creame and rose-Rosewater then take the carpe and put the pudding in the bellie and seeth him in water and salt and whē he is almost boyled take some of the spawne and of the best of the broth and put it into a little pot with a little white wine and a good péece of butter and thrée or foure Onyons whole Mace whole Pepper and small Raisons and thrée or sower Dates and when it is a good deale sodden put in a good deale of séeded spinnage strain it with thrée or fower yolks of Egges and the Onyons that you put into the Broth with a little Vergious and put it to your Broth and if it be too sharpe put in a little Suger and so laye your Carpe vpon soppes and poure the Broth vpon it To make an Almond Custard TAke a good sort of almonds blanched and stampe them with Water and straine them with water and a litle rose-water and twelue Egges then season it with a little synamon suger and a good deale of Ginger then set it vpon a pot of seething water when it is enough stick Dates in it To make a blanch marger on the fish day TAke whites of egges and creme and boile them on a chafingdish on coles till they Curd then will their whay goe from them then put away the whay then put to the Curd a little Rosewater then straine it and season it with suger To bake chickins FIrst season them with cloues mace pepper and salt and put to them currans and Barberies and slitte an apple and cast synamon and suger vpon the apple and lay it in the bottome and to it put a dish of butter and when it is almost enough baked put a little suger vergious and orenges To make a Pudding in a pot TAke a peece of a Legge of Mutton or Veale and perboyle it well then shred it very fine with as much suet as there is mutton and season it with a little pepperand salte Cloues and Mace with a good deale of synamon and Ginger then put it in a little pot and put thereto a good quantity of Currans and Prunes and two or thrée Dates cut the long wayes and let it séethe softly with a little vergious vpon sops and so serue it with suger To stew Steakes TAke the great Ribbes of an Necke of mutton and choppe them asunder and wash them wel thē put them in a platter one by another and set them on a chafindish of coales couer them and turne them now and then so let them stew til they be halfe enough then take Parseley Time Margerome and Onyons and chop them very small and cast vpon the steakes put therto one spoonfull of vergious and two or thrée spoonfulles of Wine a little butter and Marrowe let them boyle till the mutton be tender
and cast theron a little pepper if your broth be too sharp put in a little suger To roast a Pigge TAke your pig and draw it and wash it cleane and take the liuer perboile it and straine it with a little creame and yolkes of Egges and put thereto grated bread marrow small Raisons nutmegs in powder mace suger and salte and stirre all these together and put into the Pigges bellye and sowe the Pigge then spit it with the haire on when it is halfe enough pull of the skinne and take héede you take not of the fatte then baste it and when it is enough thē crum it with white bread suger sinamon and ginger and let it be somewhat browne To roste an Hare TAke the Hare and flay her then take Parseley Time Sauery Creame a a good péece of Butter Pepper small raisons and barberies work all these together in the Hares bellye when she is almost enough baste her with Butter and one yolke of an Egge and make veneson sauce to her To make Tostes TAke the Kidney of Ueale and chop it small then set it on a chafingdishe of Coales and take two yolkes of egges Currans Synamon Ginger Cloues and mace and suger let them boyle together a good while and a little Butter with the Kidnie To make conserue of Mellons or Pompons TAke what quantity of Mellons you thinke best and take thē before they be ripe but let them be good and make as many cuts in thē as they be marked with quarters on euery side hauing mundified thē and taken out the cores and curnelles and péeled the vtter rinde stéepe them in good Uineger and leauing them so the space of ten daies when you haue taken them out take other vineger and stéep them ten daies more remouing and stirring them euery day then when time shal be take thē and put them in a course linnen cloth drying wiping them then set them in the ayre the space of one daye and a night then boile them in hony and by the space of ten daies giue them euery day a little boyling leauing thē alwaies in the Hony and they must boile at euery boiling but one walm then take the peeces and put them in a pot with pouder of Cloues Ginger and Nutmegges and a peece of synamon this doone make one bed of the peeces of Mellons and another of the spice and then poure white honye vpon all in the said pots or vessels To make sirrope of Violets FIrst gather a great quantity of violet flowers and pick thē cleane from the stalkes and set thē on the fire and put to them so much Rosewater as you thinke good then let them boile altogether vntill the colour be forth of them thē take them of the fire and strain them through a fine cloth then put so much suger to them as you thinke good then set it againe to the fire vntil it be somewhat thick and put it into a violl glasse To make sope FIrst you must take halfe a strike of Asshen ashes and a quarte of Lime then you must mingle both these together and then you must fil apanne ful of water and seeth them well so doone you must take foure pound of beastes tallaw and put it into the lye and seeth them togeather vntill it be hard To preserue orrenges TAke your Pills and water them two nights one day and drie them clean againe and boile them with a soft fire the space of one hower then take them out to coole and make your sirroppe halfe with Rosewater and half with that liconr and put double Suger to your Orenges and when your Sirroppe is halfe sodden then let your orrenges seeth one quarter of an hower more then take out your orrenges and let the sirroppe séeth vntil it rope and when all is colde then put your Orenges into the Sirrop The white of an Egge and suger beaten togeather will make it to candie The stilling of a capon a great restority TAke a yong Capon that is wel fleshed and not fat a knuckle of yong Veale that is sucking and let not fat be vpon it and all to hack it bones and all and flea the capon clean the skinne from the flesh and quarter it in foure quarters and all to bruse it bones and al and put the veale and it altogether in an Earthen pot and put to it a pinte of Red wine and eight spoonfuls of Rosewater and half a pound of small Raisins or Currans or foure Dates quartered and a handfull of Rosemary flowers and a handful of Burrage flowers and twenty or thirty whole Maces and take and couer the pot close with a couer and take paste and put about the pots mouth that no ayre conie forth and set it within a brasse pot full of water on the fire let it boyle there eight howers and then take the ladle and bruse it altogether within the pot and put it in a faire strainer and straine it through with the ladle and let no fat be vpon the broth but that it may be blowne or else taken with a feather and euery daye next your hart drinke halfe a dozen spoonfulles therof with a cake of Manus Christi and again at foure of the clock in the afternoone To make drie Marmelet of Peches TAke your Peaches and pare thē and cut them from the stones and mince them very sinely and stéepe them in rose-water then straine them with rosewater through a course cloth or Strainer into your Pan that you will séethe it in you must haue to euery pound of peches halfe a pound of suger finely beaten and put it into your pan y t you do boile it in you must reserue out a good quātity to mould your cakes or prints withall of that Suger then set your pan on the fire and stir it fil it be thick or striffe that your stick wil stand vpright in it of it self thē take it vp and lay it in a platter or charger in prety lumps as big as you wil haue y e mould or printes and when it is colde print it on a faire boord with suger and print thē on a mould or what knot or fashion you will bake in an earthen pot or pan vpon y e embers or in a feate couer and kéep thē continually by the fire to kéep them dry To make the same of Quinces or any other thing TAke the Quinces and quarter them and cut out the ccares and pare them cleane and séeth them in faire water till they be very tender then take them with rosewater and straine them and do as is aforesaid in euery thing To preserue Orrenges Lemmons and Pomesitrons FIrst shaue your Orrenges finely put them into water two dayes and two nights changing your water thrée times a day then perboyle them in thrée seueral waters then take so much water as you think conuenient for the quantity of your Orrenges then put in for euery pound of Orrenges
one pound and a halfe of suger into the water and put in two whites of egges and beat them altogether then set them on the fire in a brasse vessel when they boyle skimme them very clean and clense them through a Jelly bagge then set it on the fire and put in the Orrenges Vse walnuts in like maner and vse lemmons and Pomecitrons in like sorte but they must lye in water but one night To preserue Quinces al the yere through whole and soft TAke as is aforesaide one pound of water and three pound of Suger break it into very smal péeces and in all things as you did before then take twelue Quinces and core them very clean pare them and washe them and put into you sirrup when the skim is taken off let them seeth very soft vntill they be tender then take them vp very softly for breaking and lay them in a faire thing one by another theÌ„ straine your firrupe and set it on the fire again then put in your Quinces haue a quick fire let them seeth apace and turne them with your sticke and when they be almost ready put in some Rosewater and let them seeth and when you thinke they be ready take vp some of the sirrope in a spoone and if it be thick like a zelly wheÌ„ it is colde then take of your Pan and put your Quinces into pots and your sirrope to theÌ„ and put into your pots litle stickes of Sinamon and a fewe cloues and when they be colde couer them with paper pricked full of small holes FINIS THE Booke of Caruing and Sewing And all the feastes in the yeere for the seruice of a Prince or any other estate as yee shall finde each Office the seruice according in this booke following AT LONDON Printed by E. Allde for Edward White dwelling at the little North doore of S. Paules at the signe of the Gunne Tearmes of a Caruer BReake that Deare Leach that Brawn reare that Goose lift that Swan sauce that Capon spoyle that Hen fursh that chickeÌ„ vnbrace that Malard vnlace that connie dismember that Heron display that Crane disfigure that Pecock vnioynt that Bitture vntach that Cnrlew alay that Fesaunt wing that Partrich wing that Quaile mince that Plouer thie that Pigion broder that passtie thie that Wodcock thie all manner of small birds Timber the fire tire that egge chine that Salmon string that Lampry splat that Pike sauce that place Sauce that Tench â—â—lay that Breme side that Haddock tusk that Barbel culpon that Troute finne that Cheuine transen that Eele traunch that Sturgion vndertraunch that purpes tame that crab barde that Lobster Heere endeth the goodly Tearmes Heere beginneth Butler and Panter THou shalt be butler and panter al the first yere and ye must haue thrée pantry kniues one knife to square trencher loaues another to be a chipper the thirde shall bee sharpe for to make smooth trenchers than chip your soueraignes breade hot and all other bread let it be a day old houshould bread thrée daies olde trencher bread foure dayes olde then look your salt be white and dry the plouer made of Juory two inches brode and thrée inches long and looke that your saltseller lid touch not the salt than looke your table clothes towels and napkins bee faire folden in a chest or hanged vpon a pearch than look your Table kniues bee faire pullished and your spoones cleane then looke yee haue two tarriours a more and a lesse and wine cannels of box made according and a sharpe gimlet and faucets And when ye set a pipe on broche dooe thus sette it toure fingers broade aboue the nether chine vpwardes astaunt and then shall the lies neuer arise Also looke yee haue in all seasons butter chéese apples peares nuts plumes grapes dates figges and raysons compost gréene ginger and chard Quince Serue fasting butter plums damsons cheries and grapes After meat peares nuts strawberies hutelberies and hard chéese Also blaundrels or pipins with caraway in confects after supper rest apples and peares with blanch pouder and hard chéese beware of Cow cream and of Strawberies hurtelberies iuncat for cheese wil make your soueraigne sick but he eate hard chéese Harde chéese hath these operations it will keepe the stomacke open butter is wholsome first and last for it will doe away all poysons Mylke Creame and Jouncate they will close the maw and so dooth a posset therefore eate harde chéese and drinke Rumney Modom beware of gréene Salets and rawe fruites for they will make your Soueraigne sicke therefore sette not much by such meates as will sette your teethe on edge therefore eate an Almond and hard cheese but eat not much chéese without Romney modon Also of diuers drinkes if their fumositiues haue displeased your soueraine let him eate a raw apple and the fumositiues wil cease measure is a mery meane and if it be well vsed abstinence is to be praised when God therewith is pleased Also take good héede of your wines euery night with a candle voth red Wine and sweete wine and looke they reboyle nor leeke not and wash the pype heades euery night with colde water and looke yée aclenching iron ads and linnen clothes if néede be and if they reboile ye shall know by the hissing therefore keepe an emptie pipe with the lies of couloured rose and draw the reboiled wine to the lies and it shall helpe it And if the sweet wine pale drawe it into a Ramney vessell for léesing Heere followeth the names of Wines Red wine White wine Claret Wyne Osey Caprick Campolet Rennish wine Malmesey Bastard Tyre Rumney Muscadel Clary Raspis Vernage Cute piment and Ipocras For to make Ipocras Take ginger pepper graines canell sinamon sugar and fornesole that looke yee haue fine or sixe bags of your Ipocras to run in and a pearch that your renners may ren on than must ye haue sixe peuter basins to stand vnder your bags then look your spice be ready and your ginger well pared or it be beaten to pouder than looke your stalkes of sinamon be well coloured and swéete canell is not so gentle in operation sinamon is hotte and dry graines of paradice be hot and moist ginger grains long pepper and suger ben hot and moist sinamon Canell and redde wine colouring Nowe knowe yee the proportions of your Ipocras than beate your pouders eache by them selfe and put them in bladders and bange your bagges sure that no bagge touch other but let eache basing touch other let the first basin bee of a gallon and each of the other a pottell that put in your basin a gallon of redde Wine put thereto your pouders and stirre them well than put them into the first bagge and let it ren than put them in the seconde bagge than take a peece in your hande and assay if it be stronge of Ginger and alay it with sinamon and it be strong of sinamon alay it with suger and look ye let it ren