peper and salt then serve 62. Bottoms of Artichocks Take off all the leaves and cut them as far as the choak then seeth them with broth or with water butter and salt after they are sod take them out pick them and take out the choak then put them with butter and salt and when you will serve make a sauce with very fresh butter one drop of vinegar nutmegge and the yolk of an egge for to thicken the sauce then serve so that they be very white 63. Mushrums with ragoust After they are well clensed passe them in the panne with very fresh butter parsley minced and chibol season and stove them and when you are ready to serve put into it the juice and peele of lemon and a little white meat then serve 64. Mushrums farced Choose the best shaped for to containe the farce which you shall make with some meat or good herbs so that it be dainty and allayed with yolks of egges then your mushrums being farced and seasoned put them into a dish upon a barde of larde or upon a little butter seeth them and serve garnished with juice of lemon 65. Mushrums fried Whiten them in fresh water and then dry them then pickle them with a little vinegar salt peper and onion and when you are almost ready to serve make a liquid paste allayed with yolks of eggs fry your mushrums serve and garnish 66. Mushrums after the Oliver After they are well clensed cut them into quarters and wash them in several waters to take off the earth when they are wel clensed put them between two dishes with an onion and some salt then set them on the chasing dish that they may cast their water press them between two plates take very fresh butter with parsley and chibol and fry them then stove them and after they are wel sod you may put to them some creame or white meat and serve 67. Omelet of gammon Take one dosen of eggs break them take out the whites of half a dosen and beat them then take of your gammon as much as you will think fitting mince it and mixe it with your eggs take some lard cut it and melt it powre your Omelet into it let it not be too much fryed and serve 68. Tortoises Cut off the feet the taile and the head set the body a seething in a pot and season it wel with fine herbs when they are almost sod put some wine to them and boyl them well after they are sod take them up and cut them into peeces and take a special care to take out the gall then fry them with butter or lard parsley and chibol then set them a stoving with a little broth and when you are ready to serve allay the yolk of an egge with some verjuice mixe them together and serve well seasoned 69. Tourte of Pistaches Melt some butter and put in it six yolks of eggs with some sugar stamp one handful of Pistaches and mixe them together with a corn of salt then make your sheet of paste and dress it up put your implements in it make or shape up your tourt and binde it with butter'd paper when it is baked serve it with sugar and garnish it with lemon peele preserved 70. Eggs after the Portugals way Take many yolks of eggs and one pound or half a pound of sugar with which you shall make a sirrup which being made you shall mixe it with your eggs with one drop of orange-flower water and seeth them after they are enough make a cornet with butterd paper and well doubled put your eggs in it and being cold then take off the paper and put these eggs on a plate the sharp end upward sugar it and garnish it with the peare called nompareill or non such cinamon lemon peele preserved and flowers then serve Another way Make a Sirup as above said then breake one dozen of egs or more and beat them wel warme your sirup and when it is very warme mixe your egs with it passe all together through a strainer and seeth it After it is sod serve it with bisket cut and dressed up piramide-like sweet waters muske or amber gris 71. Egs minion Make your sirup as above said and take the yolks of egs allay them well and put them in your sirup after they are sod put them on a plate with a drop of orenge flower water and of muske then serve 72. Egs spun Take a quart of white wine with a peece of sugar boile them well together then breake some egs and beat them passe them through a strainer then put them in a pipkin or pan where your white wine is and your sugar readie boiling thus they are sod in a moment and are found linked take them out of the sirup and set them a draining then serve them piramid like with sweet water 73. Egs after the Varenne Have a sirup well made frie some whites of egs in the panne with butter and put them in your sirup when they are sod serve them with orenge-flower water Another way Make your sirup and mixe a little new milke with your fried egs when they are sod serve them very white on a plate and garnished with sweet waters 74. Snow egs Boile some milke with a little flower well allayed then put in it more then the halfe of one dosen of whites of egs and stirre well all together and sugar it when you are ready to serve set them on the fire againe and glase them that is take the rest of your whites of egs beat them with a feather and mixe all together or else frie well the rest of your whites and powre them over your other egs passe over it lightly an oven lid or the fire-shovell red hot and serve them sugred with sweet waters You may in stead of whites put in it the yolks of your egs proportionably and the whites fried upon The creame after the Masarine way is made in the same manner except that you must put no whites of eggs on it 75. Egs after the Huguenote Take the juice of a leg of mutton put it on a plate or in a dish take very new layd egs and break them in your juice seeth them with little salt after they are enough put more juice to them and some Nutmeg then serve 75. Cardons of Spaine After they are whitened take off the skin very neatly and set them a steeping in fresh water then serve them with peper and salt 77. Sparagus with a white sauce Choose the biggest scrape the foot of them and wash them and seeth them in water salt them well and let them not seeth too much After they are sod draine them and make a sauce with very fresh butter a little vinegar salt nutmeg and the yolk of an egge to thicken the sauce have a care that it doe not curd or turne and serve garnished with what you will 78. Sparagus with ragoust Take sparagus break them very small then passe them in the panne with
three parts whereof you shall put and preserve the two upon warme cinders and into the other your shall powre your roses and after you have allayed them well in this sugar powre all together into a sheet of double paper which you shall fold up two inches high on the foure sides and tie it with pines on the foure corners after this when this first sugar thus powred shall be halfe cold and thus coloured take of your almonds mixe them into one of the parts of sugar left on the warme cinders and powre them over this implement and do the like also of the pistaches Then when all is ready to be cut with the knife beat down the sides of the sheet of paper and cut this sugar into slices of the thicknesse of halfe a crown White fennell Take fennell in branches and cleanse it well drie it and when it is drie take the white of an egge and flower of orenge water beat all together and dippe the fennell into it then put some powder sugar over it and drie it neere the fire upon some sheets of paper For to make red fennell Take the juice of pomgranat with the white of an egge beat all together and dippe your fennell in it put powder sugar to it as to the other and drie it at the Sun For to make blew fennell Take some tourne sol and grate it in water put in a little powder of Iris and some white of eggs beat all together and dippe your fennell into this water and then put in some powder sugar and drie it as the other For to whiten geliflowers roses and violets Take the white of an egge with a small drop of flower of orenge water beat them together and steep your flowers in it then take then out and as you take them out shake them put powder sugar over them and dry them neere the fire You may use the same way for to whiten red corants cherries respasses and strawberries Cherries liquid Take the fairest you can and take out the stones some sugar proportionably to your cheries and boile them together untill the sirrup be well formed and sod as much as you shall thinke fitting If you will at the same time take out some drie draine up a portion of the same cherries and take some sugar which you shall seeth into a conserve put in your cherries boile them and take them out Plummes of all sorts liquid Take plummes and prick them then throw them into a bason of boiling water and boile them softly a little while let them steep in fresh water drain them then seeth your sugar a very little powre your plums into it and boile them in it a while then set them in the stove if you will or else if you finde them not enough boile againe your sirrup a while put in your plummes againe and boile them yet a little Green Almonds They are made ready as the apricots Verjuice liquid Take the fairest you can get and take out all the seeds boile some water and let your verjuice steep a little in it then put it into some sugar a little sod and boile it seaven or eight high boilings and take it out Dry verjuice Draine it well seeth some sugar into a conserve and put your verjuice in set it on the fire and cause it to take the same seething as it had when you have mixed it so that the plume or skinne or crust of it be very strong Bottoms of hartichocks Take of bottoms of hartichocks what quantity you will pare them altogether and take out the choake carefully then boile some water put your hartichoaks in and let them ly therein untill they be very well sod then put them into sugar and boile them therein foure or five boilings and let them rest in it then draine them and take them out Buttons of roses dry Take the buttons of roses give them five or six pricks with a knife and boile them tenne or twelve boilings in water then take some sugar melt it put your rose buttons in and let them yet boile eight or ten boilings For to make them drie use them as you doe the orenges whereof the making is set down a little below Ponsif Take good ponsif cut it into slices and put it into fresh water with one handfull of white salt let them steep five or six houres and then boile them in water untill they be sod take them out and draine them then take some sugar and boile it and put into it your slices of ponsif seeth them againe in the sugar proportionably and take them out Lemons whole Peele them to the white and cut them at the sharp end boile some water and put them in until they be half sod Take them out put out the water and put them in againe in other water boiling very high and make an end of seething them in it Take them out and put them in fresh water then melt some sugar and put your lemons in it Orenges Take the reddest and the smoothest or the most yellow Pare them and slit them at the end and let them steep two whole dayes in fresh water which you shall change twice a day boile some water in a bason put your orenges in it and seeth them half take them out and make an end of seething them in other boiling water then set them a draining and take some sugar proportionably to your orenges with as much water boile all with your orenges with high boiling then take them out and draine them How to make white walnuts Take walnuts pare them to the white and steep them in water six whole dayes and doe not faile to change the water twice each day then seeth them in water and when they are sod stick them with a clove with cinnamon and with a slit of preserved lemon then take some sugar and seeth it put your walnuts in and let them boile in it ten or twelve boilings then take them out draine them and dry them Paste of Apricots Take them very ripe and pare them then put them in a pan without water and stirre them often with a scimmer untill they be very dry take them off of the fire and mixe them with as much sugar sod into a Conserve as you have of paste Paste of Cherries Take some Cherries boyl them in water pass them through a sive on a good quart of pap of Cherries put four ounces of pap of Apples which you shall seeth and strain also mix all together dry it make it ready as abovesaid Paste of gooseberries and of verjuice They are made the same way as that of Cherries Paste of Quinces Take Quinces seeth them whole in water and pass them through a course sive then dry them in a pan over the fire as the aforesaid paste mixe them with sugar and give them five or six turns over the fire without boyling make them ready half cold and so of the rest How to make some
Massepain Take Almonds and peel them steep them in water and change it until the last be clear altogether stamp them with the white of an egge and water of orange flower then dry them with a little sugar over the fire after this you shal stamp them four or five blows in the mortar and work them as you will How to make cakes of Cherries of Apricots of Pistaches and of Almonds Take of Cherries or of Apricots what you will stamp them in a mortar with sugar in powder until they be stiffe enough for to be wrought bake them before you doe glase them and glase them at the top and underneath The Pistaches and Almonds are made ready more easily and are easier to make cakes with For to make the sheets of them steep some gum in water of orange flowers stamp your almonds or pistaches in a mortar with a peece of gum allay all together with sugar in powder then make work up a paste as you will You may of the same paste make a glasing very clear mixing a little musk with it and be carefull to clense it well at the top then cut it in length in round or into any other form The baking of it requires a great care and circumspection put it in the oven or in the tourte panne with fire under and above but a little less above How to make other light pasts Take the white of an egge beat it well with a little water of orange flowers and allay it with a few pistaches or almonds what you wil. Work them very wel with some sugar in powder and put in a little musk bake this in a tourte panne with a few hot cinders both above and under How to make a tourte after the Combalet Take three yolks of egs without any whites half a pound of lemon peel with some water of orange flowers and some musk stamp a lemon peel mix all together and dry it with a handful of sugar in beating of it then put all in a pan and give it three or four turns over the fire make up a tourte and put it in the tourte panne with some sugar in powder upon and under and close it up and put some fire round about it when it is half baked take it up and set it a drying in the oven How to make some small sheets of paste glased Take all sorts of dry fruits and stamp them with water of orange flowers fil your sheets of past with these fruits which wil form up a certain thickness capable fit for to glase them leave a little of it at the top and bake them in the tourt panne until the glasing be risen up which to bring to pass put some fire upon and none under How to make the sirrup of cherries Take some cherries press them and take out the juice strain them and give them two or three boilings over the fire then put in some sugar proportionably three quarterns for one quart of juice The sirrup of Rasberries is made alike How to make Lemonade It is made severall waies according to the diversity of the ingredients For to make it with Jasmin you must take of it about two handfull infuse it in two or three quarts of water the space of eight or ten houres then to one quart of water you shall put six ounces of sugar those of orange flowers of muscade roses â—nd of gelliflowers are made after the same way For to make that of lemon take some lemons cut them and take out the juice put it in water as abovesaid pare another lemon cut it into slices put it among this juice and some sugar proportionably That of orange is made the same way How to make dry Quinces Take some Quinces pare them and boyl them in water take them out put them in to some boyling sugar when they are sod take them out and powre them into sod sugar out of which take them out and dry them as the oranges and other fruits abovesaid How to make white hypocrast Take three quarts of the best white wine half a pound of sugar more or less an ounce of cinamon two or three marjoram leaves two corns of peper unstamped passe all through the straining bag with a small corn of musk and two or three peeces of lemon after that let all infuse together for the space of three or four hours The claret is made with claret wine with the same ingredients and in the same way How to make whipped cream Take a quart of milk and put it into an earthen pan with about a quarter of a pound of sugar take also one pint of sweet creame which you shall mixe with your milk by degrees as you are whipping of it with rods you shall by degrees take off the scâ—m and put it in a dish after the form of a pyramid How to make creame sod Take some sweet cream with one quart or two of Almonds well stamped then mixe all in a pan stir it and seeth it on a small fire and when you perceive it to become thick take two yolks of egs allay them with a little sugar in powde powre them into your cream and give it yet four or five turnings How to make the English cream Take sweet cream and make it something lukewarm in the dish wherein you will serve it then take the bigness of a corn of wheat of runnet and allay it with a little milk How to make gelee of gooseberries Take some gooseberries press them and strain them through a napkin measure your juice and put near upon three quarterns of sugar to one quart of juice seeth it before you mixe it and seeth again together after they are mixed try them on a plate and you shal know that it is enough when it riseth off That of Rasberries is made the same way How to make the gelee of verjuice Take verjuice and give it one boyling in water strain it through a course linnen cloth and seeth some apples the decoction whereof you shall mixe with it and the rest as abovesaid The gelee of Cherries is made the same way How to make the gelee of apples Make a decoction of your Apples strain it through a napkin and mixe with it three quarterns of sugar or thereabouts to one quart of decoction c. How to make the gelee of Quinces Make also a decoction of Quinces make it also a little reddish strain it through a napkin and put it with sugar as the others How to make bisket Take eight eggs one pound of sugar into powder with three quarters of a pound of flowre mixe all together and thus it will be neither too soft nor too hard How to make Maccaron Take one pound of peeled Almonds steep them in fresh water and wash them until the water be clear drain them and stamp them in a mortar besprinkle them with three whites of egs instead of water of orange flowers put in a quartern of sugar in powder and
of water season it with fine hearbs and put no wine to it after it is sod take up the skinne spread it over with peper and minced parsley and stick it with cloves then put down the skin again and lay it in a coole place till you have a mind to serve it which you shall do garnished with flowers if you have any The way of making allaying or thickning to be kept for sauces to the end that one may not be put to the trouble of making them on every occasion when one may have need of them Thickning of Almonds PEele well your Almonds and stamp them in a mortar then put them with good broth crummes of bread yolks of egges juice of lemon an onion salt cloves and three or four mushrums seeth all these a very little while pass them through the strainer and put it into a pot to use it upon occasion Thickning of Mushrums Take the stalkes of Mushrums with a few stamped Almonds Onion Parsley crums of bread yolks of egs and capers boyl all with good broth and season it well mixe with it a slice of lemon then pass it through a strainer and put it into a pot to use it upon occasion Thickning of flowre Melt some lard take out the mammocks put your flowre into your melted lard seeth it well but have a care it stick not to the pan mixe some onion with it proportionably when it is enough put all with good broth mushrums and a drop of vinegar then after it hath boyled with its seasoning passe all through the strainer and put it in a pot when you will use it you shall set it upon warm embers for to thicken or allay your sauces Thickning of trouffles Take dry flowre which you shall allay with good broth trouffles onions mushrums and a twigge of thime stamp all together and boyl it with your flowre allayed pass it through the strainer and put it in a pot it will be usefull for the thickning of your Entrees or first courses or ragousts You may use these thicknings in Lent so that you put no eggs in it They may also be usefull for all as for the first and second courses and for the Entremets or Intercourses Method for the making the juice of Mushrums of Beef or of Mutton which may be usefull for many Sauces and Ragousts Juice of Mushrums TAke the least of your Mushrums wash them well with their skinnes and stalks without taking off any thing boyl them in a pot with good broth as they are boyling put in a bundle of herbs an onion stuck with cloves and some peeces of rosted meat all well seasoned with salt after they are well boyled passe them through the strainer and put it into a pot for to use it at need It may be usefull for all kinds of Ragousts even for potages and it doth often passe for juice of Mutton The juice of beef or of mutton Rost your meat a little more than half be it beef or mutton prick it with a knife and press it in a press if you have any it will be the better after it is pressed and the juice taken out take one spoonfull of good broth besprinkle your meat with it and take out of it again what juice you can put it in a pot with a little salt and mixe with it the juice of a lemon when you are ready to use it The way of garnishing with Pistaches Peele your Pistaches in warm water put them in cold water again and for to use them mince them a very little for to put them about your dishes The garnish of lemon You must take out the seeds slit it long wise and cut it into slices after this put it into some water ready to use it upon and about your dishes The garnish of Pomegranat Take the reddest take out the peele and the seeds for to garnish upon and about your dishes A Method for to take out the juice and waters of flesh for to give unto the Sick The juice of mutton veale or capon AFter they are rosted and pressed take out the juice and because that the juice of Mutton is hotter than the other it must be corrected and mixed with that of Veal and of either of them thus made ready cause your sick body to take one spoonful every two houres Another way for the same water For such as have need of much cooling take a bottle without osier and with a very wide neck cut your meat veale and pullen small enough so that it may goe into the bottle this done you shall stop it carefully with a peece of paste firm and hard and some parchment over it tie it well and put it in a kettle full of hot water as far as the neck Boyl it well for the space of three houres after it is sod unstop your bottle and take the juice out of it which you shall cause your sick to use or even they who are in full health and stand in need of cooling with other juice of rosted meat or with some broth all according to the need and strength of both You are to observe that the juice of rost meat is much stronger and more nourishing than that of boyled meat though it be in greater quantity For want of a bottle you may use a Coquemare stopping it well with paste and with parchment over it Water of pullet Dresse your Pullet and when it is very cleane fill it up with barley and seeth it in a pot with a good quantity of water so that it boyles to a quart after it hath boyled untill the barley is burst passe all through a strainer and let it coole It must be used cold and this water may be given to sucking children Panadoe Take some good broth and crummes of bread very small boyl them well together and at the latter end put in it some yolkes of eggs very little salt and some lemon juice Other Panadoe Take the flesh of Capon or Partridge well minced stamp it well in a mortar then allay it with broth of health that is broth of the great pot a few crummes of bread and salt after it is stoved mixe with it some yolks of eggs for to thicken it and some lemon juice A Table of the Pastry work which is served up all the year long VEnison pasty 1 Pasty of a joint of mutton 2 Pie after the English way 3 Pasty of Wildboare 4 Pie of Capon 5 Turkey pie 6 Pie of Gaudiveauxs 7 Pie of Partridges 8 Pie of gammon 9 Pie of breast of Veale 10 Pie of Assiette 11 Pie after the Cardinals way 12 Pie after the Marotte 13 Pie of young Rabbits 14 Pie of Pullets 15 Pie of Larks 16 Veale pie 17 Pie of Quailes 18 Pie of Woodcocks 19 Pie of Blackbirds 20 Duck pie 21 Pie of Macreuse with lard 22 Lamb pie 23 Pie of tongues of mutton 24 Pie of Kid warme 25 Goose pie 26 Pie of knuckles of shoulders 27 Tourte of young
into a pot with an onion sticked with cloaves fresh butter and peper stove your bread and if you will allay three or foure yolks of eggs and powre them over it with some broath then serve 20. Potage of pumpkin with milke Cut it and seeth it as abovesaid then pass it through a straining panne with some milk and boile it with butter seasoned with salt peper an onion sticked and serve with yolks of eggs allayed as abovesaid 21. Potage of turnips fried Scrape them well and cut them into quarters or in two whiten them flowre them and passe them in the panne with refined butter which you shall take away when it is very brown and then you shall put them in the pot with some water or with some pease broath let them seeth well and season them stove your bread and garnish it with your turnips and with capers then serve Another way After your turnips are scraped cut into quarters and whitened seeth them with water butter salt and an onion sticked with cloaves after they are well sod stove your bread and after you have put your turnips with some fresh butter and stirred them often untill the butter is melted garnish your potage with them and serve 22. Potage of milke with yolks of eggs Take very new milke and boile it season it with salt and sugar when it is ready to boile allay seaven yolks of eggs for one great dish and for a small one proportionably put them into your milke and stirre it well in making of it's broath take bisket or bread and make your potage with it which you shall serve sugred Another way Make your milke ready and garnish it with eggs poached in water well chosen and very new to the end they may poach the better then serve 23. Potage of Profiteolles or small vailes Stove your bread with the best of your lean broths then take six small loaves made for the purpose drie them wel and open them on the top about the bignes of one shilling wherat you shall take out the crum when they are very dry fry them with refined butter and after you have drained them well set them a stoving upon your bread when you are ready to serve fill them up with all kinds as with melts mushrums broken sparagoes troufles hartichocks and capers cover up your loaves againe with their covert and garnish with melts mushrums pomgranates and lemon slices then serve 24. Potage of green pease Passe them in the panne with butter or melted lard the smallest and newest you can finde and set them a stoving into a small pot well seasoned with a little parsley and chibel then stove a loafe with some hearbe broath or some old pease broath after it is stoved garnish it with greene pease and serve Another way Take the biggest and seeth them then take out the broath of them and frie some butter into it with a little parsley and minced chibol and season it well stove your potage and put capers into it and garnish it with fried bread 25. Potage of hearbs without butter Take a great quantity of good hearbs when they are new break them put them into boiling water with the first cut of a loafe and season them well so that they may be something sharpish with store of sorrell stove your bread take up your potage and mixe some capers with it if you will then serve For to make your potage somewhat sharp take half of the hearbs half sod and straine them and for to make it green you must â—ampe some sorrell 26. Potage of onion Cut your onions into very thinne slices frie them with butter and after they are fried put them into a pot with water or with pease broath after they are well sod put in it a crust of bread and let it boile a very little you may put some capers in it drie your bread then stove it take up and serve with one drop of vinegar 27. Potage of cowcombers farced Take your cowcombers pare them and emptie them very neatly whiten them and after they are whitened in fresh water draine them make a farce with sorrell yolks of eggs and whole eggs all well seasoned and powre it into your cowcombers after this put them into a pot with some water or pease broath seeth and season them well with capers if you will then stove your bread and garnish it with your cowcombers which you shall cut into quarters then serve 28. Potage of snow It is made with milk well seasoned with salt and sugar when you are ready to serve take the whites of the yolks of eggs which you have allayed for to put into your milke frie them well and powre them into your milke serve and sugar Another way for flesh dayes Stove your bread with some almond broath a little minced meate and juice of mutton altogether when you are ready to serve frie some whites of eggs and put them upon your potage and passe the fire-shovell red hoat over them and serve 29. Potage of mussles Scrape and wash them well then boile them in a panne with some water some salt and an onion after they are boiled take them out and picke them taking off the shell to some and leaving it to others for to garnish after they are thus picked passe them in the panne with a little minced parsley as for your broath after it is setled leave the bottome least there be some gravell then boile it and when it boiles frie into it a little parsley with some very fresh butter stove your bread after it is well stoved take up your potage garnish it with your mussles and whiten it with yolks of eggs allayed in verjuice if you will then serve 30. Potage of oisters After your oisters are well whitened and flowred passe them in the panne with a little parsley then stove them in a pot stove your bread in other broath as white meat after it is well stoved garnish it with your oisters whereof you shall frie some like fritters for to garnish with pomgranat lemon slices and juice of craw-fish then serve 31. Potage of grenosts Dresse them and seeth them after the manner of stewing season it with all kinds of good hearbs with butter and a drop of white wine stove your bread and garnish it with your grenosts capers mushrums and melts of carpes if you have any then serve 32. Potage of salmon Cut salmon into slices and frie it then stove it with a little white wine and some sugar stove also your bread with any other broath you have so that it be well seasoned garnish it with your salmon the sauce upon it and thus let it boile a little then serve 33. Potage of frogs with saffron Trusse up your frogs and boile them with broath or with pease broath and season them with parsley an onion sticked with cloaves and a twig of thime stove your bread and garnish it with your frogs whitened with saffron or yolks of eggs then
serve Another way Trusse them up cherrie-like frie them and stove them between two dishes with a little fresh butter a drop of verjuice the juice of an orenge or of a lemon and season them well with a bundle of hearbs then for to make your broath boile some with pease broath or water salt parsley chibols one handfull of stamped almonds and yolkes of eggs after which you shall straine altogether stove your bread upon which you may put a little of the hash of carpe or other fish fill up your dish and garnish it with your frogs lemon and pomgranate then serve 34. Potage of bran Take wheat bran the biggest you can finde boile it well with water with one handfull of almonds and a bundle of hearbs and season it well then passe it through a strainer and put it againe to boile stove your bread and fill your dish with this broath which you may whiten if you will with eggs allayed with verjuice and garnish it with fleurons if you have any then serve 35. Potage of hops Take good store of herbs which you shall season as a potage with the crums of a loaf fry all and put it to boyl in a pot fry also into it some fresh butter in the panne with a little parsley and a bundle of herbs and powre it into your pot stove your bread with your broth after this seeth your hops with water and salt after it is sod and drained put it with butter and garnish your bread with it then serve your potage whitened if you will with yolks of egges allayed in verjuice 36. Potage of Rasberries Allay some eggs with some rasberryes and strain all together boyl some milk well seasoned with salt and when it boyls powre your implements into it and stirre it well take it up garnish it with rasberries and serve 37. Potage of Parsenips Clense them well and chuse the middle ones seeth them with butter and a bundle of herbs and season them with salt and clove sticked then take them out and take off the skinne if you will and then put them with butter and a drop of broth stove them and you shall find your sauce allayed your bread being also well stoved and your potage filled garnish it with your Parsenips then serve 38. Potage of Leeks Take the white of your Leeks and cut them very small keep some of them which you shall cut in length for to garnish and shall tie them together whiten them and seeth them with pease broth or water after they are sod stove your bread and garnish your potage with the Leeks you have cut in length then serve You may whiten them with yolks of egs allayed with verjuice You may also put to it some milk and peper and serve forthwith If you will serve them without whitening of them you must seeth them with pease broth put some capers to them and season well stove and serve garnished as the other 39. Potage of Barnicle farced After it is well dressed take off the flesh and mince it wel with butter mushrums yolks of eggs salt peper fine herbs as parsley chibols thime an egge raw for to allay the flesh then farce your Barnicle and close it up with a scure or a thread put it in the pot with pease broth the clearest you can get and seeth it well it thickneth but too much with boyling stove bour bread and take up your Barnicle with what garnish you have then serve 40. Potage of Lotts Flowre them try them and garnish your potage with them after that your bread is well stoved with the best of your broths when it is very full garnish it with what you have as mushrums trouffles sparagus melts and whiten them with almond broth or otherwise with the broth of Crawfish 41 Pottage of broken sparagus Dry some crusts and stove them with the best of your broths garnish them with your sparagus and mushrums and if you will with sparagus in length then serve If you will have them to relish greenenesse whiten them in the broth wherewith you stove your bread 42. Potage of Coliflowers Fit your Coliflowers as for to put them with butter and whiten them but very little then make an end of seething them and season them well stove your bread with any broth you have and garnish it with your Coliflowers fryed in butter salt and nutmegge and besprinckle them with broth of almonds then serve 43. Potage of Fidelles Peele five or six onions and mince them boyle them with water and butter after they are sod strain them through a linnen cloth and seeth your Fidelles with the broth and season them with salt and peper after they are sod stove your bread and garnish it with them then serve You may seeth them with milk 44. Potage of Rice Whiten your Rice and when it is very clean burst it in water or milk seeth it after it is sod take some proportionably and strain it for to make your broth being seasoned as the Fidelles stove your bread put a little Rice upon it and garnish it with puft Tailladins and Fleurons then serve You may make a potage with milk the same way and serve it if you will sugred and garnished with Macaron 45. Potage of Tailladins Make a paste seasoned onely with salt spread it and cut it as thinne as you can after the forme of Tailladins paste them in the pan and stove them with a very little of good broth after they are well stoved take very little bread and garnish it with the rest of your Tailladins seasoned as the Fidelles then serve Another way If you have a little of fine paste or of puft paste spread it and cut it into Tailladins fry it in refined butter garnish your potage with it and serve 46. Potage of broth of green pease Seeth your pease but a very little beat them in a mortar and strain them with the broth of herbs well seasoned and a bundle of herbs then take chibols parsley and butter all being fryed together powre it into your pease broth which you shall boyl For the garnish cleanse some lettice succory or cowcombers and small pease fryed and sod with butter salt and a little peper when you are ready to serve stove your bread with your pease broth and garnish with what you have or with Artichocks in bottomes if you will then serve 47. Potage of pease broth of common pease served green Seeth them with water to have done the sooner take your pease broth out very clear and when you are ready to use it fry into it parsley charvel young sorrell butter and capers then boyl it with all these seasonings stove your bread with some of your broth and if you have nothing to garnish with garnish it with fryed bread or with Fleurons then serve For to serve it green stamp beets or sorrel and drop it about your dish 48. Potage of Barnickle with turnips After your Barnickle is dressed larde it with
good for to be salted after you have taken them out of the shell take the gravell out of them and put them into a dish with their water and fry them with fresh butter onion parsley well minced capers and a few chipings of bread when they are enough serve 20. Oisters in fritters Take them very new and whiten them drain and dry them well make a paste with verjuice or milk wherewith you shall allay your flowre seasoned with salt with one egge or more proportionably put your oysters into these implements and take some refined butter heat it well and put your oysters therein one after another after they are fryed drain them and strew on them a little small salt and fryed parsley then serve 21. Oysters rosted Open them choose the best and let them lye in their shell for to eat them new to them which are something altered put a very little fresh butter with a little bread fryed and a little nutmegge then set them on the gridiron after they are rosted pass the fire shovel red hot over them that they may have a colour and take heed they be not too dry and serve 22. Vilain with ragoust After it is dressed broyl it on the gridiron with a bundle of herbs in the body of it well seasoned after it is rosted passe in the pan an onion minced with fresh butter chippings capers and anchovis all well seasoned according to your taste stove all together and serve 23. Vilain with short broth Rost it after it is taken out of its broth make a sauce Robert and stove it with it and serve with parsley 24. Vilain stewed You may stew it as a Carp and season it well with capers chibols parsley and good fresh butter the sauce being very short serve 25. Soies rosted and farced Dress them as they come out of the water and endore them with butter then put them on the gridiron with a little farce or with some salt and a twigge of Sage or fine herbs For to make your farce take sorrell parsley and raw yolks of eggs mince and season all together with a twigge of thime then put it into your Soies and make a sauce with fresh butter salt vinegar peper chibol and parsley all passed in the panne and the sauce very short serve with a little nugmegge upon it 26. Soies rosted without farce Rost them without farce make a sauce a like to which you shall adde some capers then serve 27. Soies stewed Put them as a Carp thicken the sauce well garnish it with your Soies and serve 28. Barbels with ragoust If they are small stew them seeth them well and serve it is all the ragoust that one may give them 29. Barbell rosted If they are meanly big dresse them and broyl them on the gridiron and serve with a sauce of haut goust 30. Barbels with half short broth Take them big enough put them with the half short broth with white wine fresh butter salt peper chibols parsley and capers after they are well sod and the sauce thickned serve 31. Barbels with short broth Seeth them in their short broth after they are sod take off the skinne and put them on a dish then make your sauce thickned and put it over it which for to make well take half a pound of new butter with a drop of vinegar or a little of half short broth melt it and as it melteth put into it one or two yolks of eggs proportionably thicken it well and take heed it becomes not oyly For to make it with vinegar alone take nutmegge salt gooseberries or verjuice seeth all in butter when it is sod take it out of your butter and put it with your sauce then serve for the sauce will not be warmed again 32. Barbels stewed They are done as the Carp either whole or cut with verjuice of grapes 33. Dabs in Gastrolle Dress them and emptie them under the gils cleanse them well and drain them after they are drained put them in a bason or a pipkin with butter chibols under beaten clove salt peper capers a little white wine or vinegar and mushrums seeth all together leasurely lest the flesh breake off after they are well sod and the sauce thickned serve the white side underneath and garnish with your mushrums 34. Flounders in Castrolle Dress and fit them as the Dabs and serve alike 35. Flounders fryed Fry them and put them with ragoust with the juice of orange fresh butter a whole chibol and minced capers then serve 36. Flounders rosted Rost them on the gridiron and make a sauce with butter onion parsley salt peper and vinegar after all is well fryed together stove it with your Flounders let the sauce be well allayed and serve 37. Plice in Castrolle Dress them as the Dabs but on the other side seeth and make them ready alike and serve 38. Plice rosted The Plice are rosted as the Flounders 39. Barnickle with ragoust Pull it well and dress it as a Duck then lard it with great lardons of Eele or Carp spit it and in turning of it baste it with butter vinegar salt peper chibols and lemon peele after it is half rosted put it in a pot with water and with the sauce wherewith you have basted it after it is well sod and seasoned put to it mushrums with capers and serve 40. Barnickle with short broth Dresse and lard it as above then seeth it with water and season it well when it is half sod put to it a quarte of white wine and seeth it well then serve it with parsley over it 41. Barnickle rosted with ragoust Rost it on the spit after it is well rosted put it on the gridiron and make to it a sauce Robert or such other as you will then serve 42. Barnickle without bones farced Farce it with what you have mixed and minced with the flesh of it and put it with ragoust after it is sod garnish it also with what you can as mushrums troufles sparagus andevillets melts or rissoles or fleurons season all well and serve 43. Allose rosted with ragoust Empty it at the gills and put in it a little salt fine herbs and an onion rost it after it is rosted make a sauce with fresh butter chibols minced parsley capers gooseberries or verjuice all pasted in the panne and well seasoned stove it with your Allose allay the liver of it with the sauce if it is not thickned or garnish with it then serve 44. Allose with short broth Seeth it with a short broth and when it is halfe sod take it out and set it on the gridiron then stove it with a brown sauce and serve 45. Allose stewed Scald it well seeth it after the way of stewing after it is stewed very well and the sauce allayed so that it be not oyly serve 46. Lampraye with ragoust After is dressed make it ready and serve it as the Alose stoved 47. Lampraye on the gridiron with ragoust After it is dressed
Cod with half short broth Seeth it with white wine salt peper a bundle of herbs after it is sod drain it and make a sauce with butter a drop of its short broth a little nutmegge and salt set it on the fire and turn it well in turning of it allay with it two yolks of egs and powre it on your Cod then serve 70. Fresh Cod with ragoust After it is scailed empty it slit it at the top then put it into a dripping pan or into a flat bason with good butter salt peper and beaten cloves some chibols under some broth or pease broth boyl all and put to it some parsley a drop of vinegar and a few chippings of bread over it seeth it before the fire or in an oven for the better after it is sod serve 71. Green fish Take it unsalted scrape it and seeth it in a kettle with fresh water boyl it a very little and scim it after it is scimmed take it off of the fire and cover it with some table cloth in double when you are ready to serve set it a draining make a sauce with some butter alone take heed that it turn not put it upon your fish and serve with parsley on it and about it 72. Soupresse of fish Take the flesh of Carp Eele and Tench mince them together and season them with a little butter very fresh with capers and fine herbs set up all into a linnen cloth and tie it then seeth it with white wine like a short broth after it is sod set it a draining after it is drained untye it cut it into slices and serve it on a place as a gammon of bacon 73 Gammon of Fish It is made the same way as the Soupresse but that you doe wrap in your implements with Carp skinne over a wrapping of butter'd paper and over it yet a linnen cloth seeth it alike and serve it cold as a gammon of bacon 74. Mussles of fish Cleanse them and boyl them a very little with a bundle of herbs as soon as they are opened take them up and take them out of the shell then fry them with fresh butter parsley and minced chibols seasoned with peper and nutmegge then allay some yolks of egges with verjuice and mixe them together serve and garnish with the best shaped of their shels 75. Raye fried with ragoust Dresse it wash it well and take off the slime which is upon it then empty it and take out the liver very neatly and the gall also if your Raye is big take off the two sides and leave the body seeth them with white wine or verjuice salt peper onion and fine herbs when they are sod let them take salt a little and take heed of the rellish of the brasse after that take them out and take off the skinne make a brown sauce with butter parsley and chibol very small and passed with brown butter put a drop of vinegar to it and a peece of liver and stove it with it serve with gooseberries or verjuice in the season and garnished on the top with the rest of the liver which you had in the kettle your Raye being half sod and cut it into slices 76. Smelts with ragoust File them up together into rows thrusting a small rod through their eyes flowre and fry them put to them a little small salt and take off the rod as you put them in the dish then serve with orange or lemon 77. Tripes of Cod fried Seeth them and after they are sod fry them with butter onion minced or chibols parsley salt and peper and at the latter end some vinegar and a little nutmeg You may whiten them with yolks of eggs and with verjuice and serve 78. Scuttles fryed Boyl them after they are enough cut them into peeces and fry them as the tripes of Cods and serve 79. Foor John fryed After it is well unsalted cut it into peeces and seeth it after it is sod drain it and frie it with butter onion peper and vinegar then serve 80. Poor John with a sauce Robert You may put it with butter a drop of verjuice and some mustard you may also mixe with it some capers and chibols Another way You may serve it with oyle vinegar and onion minced 81. Joale of salmon with brown sauce Unsalt it well scaile it boyle it in water and seeth it proportionably as it is thick then let it rest when you will use it make a brown sauce with butter onion peper vinegar put it over it and serve Another way After it is sod draine it and let it coole and serve it with minced onion oyle and vinegar 82. Joale or chine peece of salmon into salat After it is sod put it with oyle venegar cresses or other such salat as you will and some capers if you have any then serve 83. Tons pickled Dresse them and cut them into slices or peeces of the thickness of three inches stick them with cloves and put them into a pot with salt peper vinegar and some bay-leaves cover it well and when you will use it unsalt your peeces and seeth them with wine serve them dry or with a brown sauce seasoned with what you will 84. Mackerels salted Slit them along the bellie and salt them for to use them unsalt them and seeth them in water after they are sod serve with parsley vinegar and peper you may put some oile if you will Another way After they are sod make a sauce to them with butter onion vinegar peper and mustard stove and serve 85. Herrings salted When you will use them unsalt them draine and drie them then rost them and serve with mustard or with pease Another way You may serve them stewed cutting them into peeces and seething them with onion and butter 86. Red herrings After they are half salted file them and set them a smoaking in the chimney when you will use them open them and steep them in milke for to serve take them out and rost them a very little on the grid iron and serve if you will with mustard 87. Troutes common Dress them at the gills pickle them after they are pickled slit them according to their bigness and seeth them leasurely with a short broath seasoned with all what is fitting and whereof you shall find the making in severall places of the fish services and take heed that their flesh doe not break from the bones after they are sod serve them whole with parsley in a plated napkin 88. Pie of lottes After they are dressed and well whitened cut them into peeces and put them in fine paste or puft past with some garnish as melts of carpe capers broken sparagus mushrums yolks of eggs and season all well then serve 89. Eele Pie Cut it into round slices and put it in your sheet of paste well seasoned with yolks of eggs parsley mushrums sparagus melts verjuice of grapes or gooseberries in the season Doe not spare the butter salt nor peper cover your
pie and endore it for to keep it up take some small bindings of paper butter them and put them round about it and tie them softly with a thread bake it and after it is baked allay three yolks of eggs with a drop of verjuice and a little nutmeg and when you are ready to serve put it in and mixe it well then open it and serve it garnished round about with the crust cut into foure 90. Pie of grenost Dress your grenost or manie if you have them and slit it at the top make a shâ—et of fine paste of what shape you will make up your pie and when it is made up put your fish in it garnished with what you have as mushrums capers parsley minced hard yolks of eggs bottoms of hartichocks and broken sparagus all well seasoned with butter salt peper and nutmeg then cover and endore it If it is rised up bind it with buttered paper bake it and forget not to give it vent as soone as it hath taken crust for it would take it of it selfe and it may be beneath and so all the sauce should be lost which you could not put in againe in the same way After it is baked make an allaying with yolks of eggs raw and a drop of verjuice and put it into your pie at the top with a funnell and mixe it well on all sides with stirring of it serve it warme and garnished about with the upper crust cut as you will 91. Small pies of fish Take out the bones of a carpe and of an eele mince the flesh with parsley a small twig of thime and some butter after it is well minced and seasoned with nutmeg make a fine paste and make up your pies of what bigness you will fill them cover them and endore them upon the big ones you may put a chapitean after they are baked serve 92. Pie of plices After they are dressed make up your pie of the bigness of your plices and put them in slitted onely on the top and garnished with mushrums sparagus hartichocks capers and hard yolks of eggs all well seasoned with very fresh butter salt peper minced parsley and a slice of lemon or of orange cover and bake it when it is baked mixe with it some yolkes of eggs allayed with verjuice then serve 93. Tourte of melts Whiten them well and draine them then make your sheete of paste and garnish it with your melts of Carpes mushrums trouffles capers hard yolks of egges broken sparagus bottomes of artichocks salt peper parsley and fresh butter cover it and bake it in the oven or in a tourte panne Endore it with eggs if it be in flesh time after it hath taken crust give it vent when it is baked uncover it very neatly cut the lid into four put it round about and serve A Table of the Egges for the Entree or first course as they are now served up EGgs farced 1 Eggs with bread 2 Eggs of the Moon shine au miroir 3 Eggs wite black butter 4 Eggs with milk 5 Eggs with sorrel 6 Eggs fryed into slices 7 Eggs poached in water 8 Eggs with creame 9 Omelet of creame 10 Omelet of parsley 11 Eggs with verjucie 12 Eggs with anchovies 13 Eggs with cheese 14 Eggs mixed or stirred together 15 Eggs of the moon shine au miroir with creame 16 Eggs made ready in glasses 17 Omelet farced 18 Eggs into snow 19 The way of making Eggs ready for the Entrees or first courses as they are now in use 1. Eggs farced TAke sorrell alone if you will or with other herbs wash and swing them then mince them very small and put them between two dishes with fresh butter or passe them in the panne after they are passed stove and season them after your farce is sod take some hard eggs cut them into halfs a cross or in length and take out the yolkes and mince them with your farce and after all is well mixed stove them over the fire and put to it a little nutmegge and serve garnished with the whites of your eggs which you may make brown in the panne with brown butter 2. Eggs with bread Take bread crum it and pass it through a straining panne if you will melt some butter after it is melted put it with your bread and some sugar then choose some very new layd eggs as many as you have occasion for and beat them well with your bread sugar butter salt and a little milk for to seeth them melt a peece of butter very hot put your implements into it and seeth it for to give them a colour passe the fire-shovell red hot over them and serve your eggs sugred You may make them ready in a dish or in a tourte panne 3. Eggs after the looking glasse or an miroir Take them very new melt a peece of butter in them very fresh put in your egs and a little salt when they are enough put a little nutmeg on them and take heed the yolks do not break nor be too hard then serve 4. Egs with black butter Break very new layd eggs in a dish and have a care that the yolks doe not break put salt to them make some butter brown in the panne and seeth them in it after they are enough put a drop of vinegar in the panne passe it over the fire powre it on your egges and serve 5. Eggs with milk Break your egs salt them and sugar them if you will beat them well and mixe your milk with them for to seeth them melt a little fresh butter in a dish after it is melted put your implements in it seeth them and give a colour with the fire shovell when they are enough sugar and serve 6. Egges with sorrell Take very young sorrell after it is very clean and drained put it between two dishes with butter salt and peper when it is well consumed allay the yolk of an egge with it and garnish it with eggs cut into quarters or as you will and serve For to keep your egs alwaies fresh put them into fresh water 7. Egges fried into slices Make them hard take them out of the shell and cut them into slices then fry them with good butter parsley chibols minced peper gooseberries or verjuice of grapes after they are well fryed and seasoned put them into a dish with a drop of vinegar passed in the panne If the sauce is too shoort put in it a drop of broth then serve with nutmeg if you will mixe with it capers mushrums broken sparagus fryed before you mixe them as also the mushrums for it would not be good otherwise 8. Eggs poached in water Take the newest you can get boyl some water and when it boyles break your eggs in it let them seeth a little striking on the handle of the pipkin lest they stick in the bottome and that they burn then take them out softly and drain them For to serve make a brown sauce or green with a handful of
and soft six eggs half a pint of flowre and a little salt bâ—at all together and try it for the cheeses are sometimes too soft or too dry c. 8. Pets de putain Make them the same way but that you must put a little more flowre draw them out very small with the handle of a spoon after they are fryed serve them sugred and besprinkled with orange flowers 9 â—ervelats of Eele Dresse your Eele and slit it in two take out the bone beat well the flesh and season it rowle it up and binde it after it is bound wrap it up in a small linnen cloth and seeth it in a pot with wine salt peper cloves onion fine herbs and let the sauce be reduced to a short one after it is well sod unwrappe it and cut it into very thin slices then serve it dry or with some sauce 10. Melts of carp fryed Cleanse them well and whiten them in water and dry them when you will serve flowre and fry them when they are fried serve with salt and orange 11. Melts with ragoust Whiten them in water and put them in a dish with a drop of white wine well seasoned with butter salt a bundle of herbs peper some juice of mushrums a few capers and anchovies after the sauce is allayed serve with orange or lemon juice and nutmegge 12. Liver of Lotte Take it out of the fish and put it into a dish with very fresh butter a few of fine herbs parsley minced very small mushrums also small of the best of your broths minced capers and an anchovie when it is well sod and the sauce allayed serve Another way Fry it if you will and serve it with salt juice of orange or of lemon 13. Gelee of fish Take some scailes of Carp half a dosen of Tenches three pints of white wine seeth all well together with a little salt cinnamon and four cloaves pass all into a napkin that is straine it to have the juice out of it and put to it one pound of sugar take a dosen of eggs fry the whites of them let your strainer be ready and very clean warm your gelee and when it is ready to boyl powre into it the juice of five lemons and the whites of your eggs when it begins to boyl powre it into the strainer and strain it again untill it be very clear put it after the naturall upon a plate or in a dish and serve 14. White meat Make it of the remnant of your gelee and put into it some stamped almonds and a drop of milk strain it and make it into white meat and when it is cold serve 15. Green gelee It is made the same way pass it with a very little juice of beets and serve cold 16. Artichocks fried Cut them as for to eat with peper cut off also the sharp ends and whiten them in warm water then set them a drying and flowre them for to fry when you have occasion serve them garnished with fryed parsley 17. Sparagus with white sauce As they come from the garden scrape them and cut them equally seeth them with water and salt take them out as little sed as you can it is the better and set them a draining then make a sauce with fresh butter the yolk of an egge salt nutmegge a small drop of vinegar and when all is well stirred together and the sauce allayed serve your sparagus 18. Sparagus with creame Cut them into three and when you have whitened them fry them alike well seasoned after they are fryed put your creame in and stove them wlth it if the sauce is too thin put some yolks of eggs in it for to thicken it and serve 19. Celeris It is eaten with peper and salt or with oyl peper and salt 20. Coliflowers Dresse and whiten them seeth them with butter water and salt after they are sod set them a draining and make a sauce as for the Sparagus then serve 21. Gammon of fish Take the flesh of many carps with a little of Eele mince well all together season it with butter and gather it together in the form of a gammon fill up the skins of your carps with it sow them up again and wrap them up with a very fat linen cloath seeth them in a pot with half wine and half water well seasoned with salt c. consume well your sauce after they are sod take them out and unwrap them all warm You may serve them warme and cold and garnished as a gammon 22. Tortoise with ragoust One may eat them at all times you may make any thickning with them and you may use them for potages for to garnish and for many other things A Table of what may be found in Gardens which one may use upon occasion and serve up in the first courses and intercourses of the lean daies and other flesh daies or in Lent Skirrets 1 Pappe of flowre of wheat 2 Hops 3 Lettice 4 Pumpkins of all sorts 5 Parsnips 6 Sersiphis 7 Carrots 8 Red beets 9 Jerusalem artichocks 10 Cowcombers of all sorts 11 Turnips 12 Fried apples 13 Red carrots 14 Fried sparagus 15 White succorie 16 Cardes of beets 17 Cardes of hartichocks 18 Pease passed or strained 19 Trouffle of Entreee 20 12. A Method how to make ready is contained in the foregoing Table 1. Skirrets BOile them a very little then peele them for to boile in brown butter after they are fried serve Another way For the flesh days make a past liquid enough with eggs a little salt and a little flowre for to make it more dainty mixe with some soft cheese and white a petits choux dip your skirrets into it frie and serve them Another way For to frie them in Lent allay your meale with a little milk or verjuice and more salt dip your skirret in this and frie them in refined butter for the better If you will garnish them with fried parsley which to frie when it is very cleanr and drie you throw it into your frying pan very hot then take it out forthwith and set it before the fire so that it be very green serve your skirrets with the parsley round about 2. Pappe of flowre of wheat It is made the same way as that of flowre of rice and they will seeth as much the one as the other For to make them allay them with a very little milk and salt out of Lent put some yolks of eggs to it a little butter and some sugar seeth it leasurely so that a graitin may arise serve and suger 3. Hops Cleanse them well and leave nothing but the green boile it a little while in water then draine it and put it in a dish with a little butter a drop of vinegar a little of your best broath some salt and nutmeg stove it for to use it in garnish or for some other thing 4. Lettice For to garnish with them all kinds of potages be it of pullets of pigeons of pease-broth of hearbs
chibols minced very small put them into paste made up or into a sheet of puft paste which you shall put in a tourte panne and over it the remnant of your farce in stead of garnish with yolks of eggs and very fresh butter cover up your pie and give it vent a while after it is in the oven when it is baked serve it with what sauce you will 11. Pie made up with hash of eele It is made the same way as that of carpe but that because the flesh of eele is fatter than that of carpe it must not be allayed with butter as that of carpe onely mixe them together and season them well with salt peper a â—ew of fine hearbs then make a bed therewith and over it put mushrums morilles trouffles and a little parsley minced passed in the panne with butter and over all that the remnant of your hash then shut up your pie and bake it after it is baked serve it with a white sauce 12. Tourte of flounders It is made the same way as the pie of flounders above mentioned 13. Tourte of new oisters After your oisters are cleansed and whitened in warme water passe them in the panne with very fresh butter parsley and minced chibols and mushrums all well seasoned put all into a sheet of what paste you will and garnish with hard yolks of eggs bottoms of hartichocks morilles broken sparagus all well fried cover up your tourte and bake it after it is baked serve with good sauce which you shall make thus paste in the panne two or three chibols whole salt peper a drop of verjuice or of vinegar then when it is brown mixe with it two yolks of eggs well allayed with verjuice take out the chibols and put your tourte boiling hot with a little nutmeg stirre it a little and serve it uncovered 14. Tourte of liver of lotte After it is whitened a very little in warme water very cleane and dried put it into a sheet of paste then frie mousterons morilles trouffles broken sparagus a little parsley minced bottoms of hartichocks cardons or cardes sod and yolks of eggs all well seasoned and in such a proportion as your tourte may not change it's name and that the garnish may not exceed the principall bake it when it is baked serve 15. Tourte of laictances of carpes It is made as that of lottes here under with such garnish as you have 16. Tourte of lotte Whiten it well with water warme enough for to take off the slime untill it be white then cut it into round slices as far as half the head put it into a sheet of paste with salt peper beaten cloves capers mushrums hard yolks of eggs bottoms of hartichocks parsley chibols well minced and upon very fresh butter shut it up with a sheet of puft paste if you have any When it is baked serve it uncovered with a white sauce and garnished with the lid cut into foure 17. Tourte of carpe It is made and seasoned a like with that of lotte but that it must not be scalded but well scailed 18. Tourte of crawfish Seeth them with salt peper and very little vinegar take off the feet and the taile then dresse them and passe them in the pan with very fresh butter mushrums and all what you have to put in it not forgetting some parsly minced season all well and put it in what paste you will fine or puft after it is baked serve it with a red sauce which you will make if you stamp some bones of craw-fishes and after you have strained them through a linnen cloth mixe them with some broth some yolks of eggs a drop of verjuice and a little nutmeg put this sauce in your tourte as it comes out of the oven and ready to serve then serve it uncovered 19. Tourte of frogs Passe the great legs in the panne with good butter very fresh mushrums parsley hartichocks sod and cut and capers all well seasoned put it into a sheet of fine or puft paste and bake it after it is baked serve uncovered with a white sauce 20. Tourte of tenches Scald them and cause them to become white then dresse them and cut them into round slices put them into your sheet of tourte or pie make it up and garnish with all what you have as very fresh butter capers and minced parsley bake them after they are baked serve with a white sauce and a little nutmeg 21. Tourte of butter Melt a peece of butter after it is melted put some sugar in it and some stamped almonds with a little creame or milke allayed with flowre sod then make a sheet of fine or puft paste put your implements into it make a brimme about it bake it and serve it sugred and with sweet water if you have any 22. Tourte of spinage Take spinage leaves cleanse and whiten them after they are whitened draine them and mince them very small after they are minced allay them with some melted butter salt sugar and the weight of a macaron of stamped almonds then put all in your sheet of paste and bake it after it is baked serve it sugred and if you will garnished about the dish with lemon peele preserved 23. Tourte of meloone Grate your meloone and stampe it in a mortar melt some butter and put it with sugar a corne of peper salt and a macaron mixe all together garnish your sheet with it and serve it sugred 24. Tourte of pistaches After your pistaches are peeled beat them and least they become oily besprinkle them with flower of orenge water or other sweet water melt as much butter as there is of piststaches and take as much sugar a little salt and the crummes of white bread fried and a drop of milke and all being well allayed together put it into a sheet of fine paste make the tourte and the sheet very thinne bake it sugar it and serve it warme and besprinkled with what sweet water you will 25. Tourte of Almonds It is made the same way but that for to besprinkle it you must use milke in stead of sweet waters 26. Tourte of pompkin Boile it with good milk passe it through a straining panne very thicke and mixe it with sugar butter a little salt and if you will a few stamped almonds let all be very thinne put it in your sheet of paste bake it after it is is baked besprinkle it with sugar and serve 27. Tourte of peares Pare your peares and cut them very thin seeth them with water and sugar after they are well sod put in a little of some very fresh butter beate all together and put it in your sheet of paste very thinne binde it if you will and bake it when it is baked besprinkle it with water of flowers sugar it and serve 28. Tourte of creame Take very new creame and allay it with a few beaten almonds some sugar and a little milke pappe well sod let all boile together a very little and when
put no eggs to it 29. Potage of frogs with almonds It made as that out of Lent but that no eggs are put in it 30. Potage of hops Make some pease broth and set it a boiling passe a few good hearbs in the panne well minced and put them in your pot let your hops boile in it after it is whitened a little before you serve it take it up and put it with butter salt nutmeg vinegar and very little broth when it is well seasoned stove or soak your bread garnish it with your hops fill your dish and serve 31. Potage of parsnips It is made as in the leane dayes out of Lent but that you make it with pease broth without eggs 32. Potage of leeks with milke Cut your leeks very small whiten them dry them and seeth them with cleere pease broth after they are sod put in some milke peper salt clove stove or soak your bread and garnish it with your leeks then serve 33. Potage of broken sparagus Break or cut your sparagus and frie them with good butter salt peper parsley and minced chibols stove well all together then make a pease broth or of potage of hearbs which you shall straine stove also your bread and garnish it with your sparagus then serve You may put in it the juice of mushrums and mushrums with ragoust 34. Potage of coliflowers Dress them and whiten them in fresh water then put them in a pot with good broth or with pease broth well seasoned with butter salt and an onion sticked with cloves After they are sod so that they be not broken stove or soak your bread garnish with your coliflowers and serve You may put in some milk and peper 35. Potage of fideles Seeth them with water or milke after they are sod and well seasoned take out a part of them for to frie and make a potage with the remnant with butter salt peper onion sticked then take up and serve 36. Potage of rice It is made as that of the fideles let it seeth untill it be well burst then serve 37. Potage of tailladins It is made alike but that after they are sod you may put to it a very little saffron and some very fresh butter you may put in some milk also for to make them liquid and when all is well seasoned serve 38. Potage of Barnicle with ragoust You shall finde it in the leane potages and shall make it alike but without eggs 39. Potage of Barnickle with turnips After it is dressed lard it with eele and rost it a very little or passe it in the panne with butter then put it in a pot with water some pease broth and a bundle of hearbs when it is almost sod passe some turnips in the panne put them with your barnickle and season it well For to thicken your broth passe a little flowre in the panne untill it be brown and allay it with a drop of vinegar put it in your pot and when it hath boiled a very little stove your bread with your garnish and serve 40. Potage of leeks with pease broth When they are whitened in fresh water put them with your pease broth some capers and season them well after they are sod stove or soak your bread garnish it with your leeks and serve 41. Potage of flounders Stove or soak your bread with the best of your broths and garnish it with your flounders fried in the panne and put with ragoust together with mushrums capers and broken sparagus then serve 42. Potage of rougets Dress them and put them in a pipkin with a bundle of hearbs a little white wine and well seasoned stove or soak your bread with other broth and garnish it with your rougets with their sauce then serve 43. Potage of lentilles After they are well sod and seasoned with butter salt and a bundle of hearbs take up and serve You may put them upon the potage with some oile after they are salted A Table of the Entrees or first courses in Lent without eggs SOale 1 Pike 2 Tenches farced 3 Fried tenches 4 Stewed carpe 5 Carpe farced 6 Carpe rosted 7 Carpe fried and put in ragoust 8 Salmon 9 Hash of carpe 10 Stewed salmon 11 Lotte 12 Stewed lotté 13 Carpe with halfe short broth 14 Oisters 15 Oisters with ragoust 16 Oisters in the shell on the gridiron 17 Vilain with ragoust 18 Vilain with short broth rosted 19 Barbels 20 Dabs 21 Flounders in castrolle 22 Flounders fried 23 Flounders rosted 24 Plice with ragoust 25 Fried plice 26 Barnickle 27 Barnickle with short broth 28 Barnickle rosted 29 Alose rosted 30 Alose with short broth rosted 31 Lamprell 32 Lamprell on the gridiron 33 Lamprell with a sweet sauce 34 Lamprell stewed 35 Eele in cervelat 36 Eele in the fashion of stewing 37 Eele with halfe short broth 38 Sea eele stewed 39 Sea eele fried stewed 40 Lobster with short broth 41 Lobster fried with a white sauce 42 Langouste with short broth 43 Langoust with a white sauce 44 Pike farced 45 Pike farced and rosted on the spit 46 Rosted mackerels 47 Fresh herring rosted 48 Fresh herring rosted with a brown sauce 49 Pilchers 50 Gournet 51 Grenost 52 Fresh cod rosted 53 Fresh cod with halfe short broth 54 Green fish 55 Soupresse of fish 56 Gammon of fish 57 Mussles 58 Fried ray 59 Ray with short broth 60 Fried ray with ragoust 61 Smelts 62 Cod tripes 63 Scuttles 64 Poore John fried 65 Poore John with oile 66 Poore John fried 67 Salmon with a brown sauce 68 Salmon with oile onion and vinegar or salat if you will 69 Mackerell salted 70 Stewed herrings 71 Red herrings 72 Salt herrings 73 Pease 74 Pease broth 75 Red beets 76 Turnips 77 Jerusalem hartichocks 78 Sersifis 79 Scirrets 80 Cardes of beetes 81 Lentils 82 Spinage 73 Fried apples 84 Apples with sugar 85 Prunes 86 17 Advise THe things contained in this table and the following are made ready the very same way as at other times except only that no eggs at all are used neither for to thicken nor any other way But for to thicken in stead of eggs you may take the flesh of carpe or of eele which thickneth farre better with butter then the eggs doe The following articles were not expressed in the Entrees of the leane dayes Lentilles AFter they are well sod passe them in the pan with fresh butter salt peper a little of fine hearbs and chibols when they are well fried serve them You may serve them like pease broth if you finde them hard to be passed or strained stamp them in a mortar They may also be served with salat oile passed in the panne Spinnage Take the fairest and doe not use the green ones but for want of others cleanse them well and wash them severall times draine them and cause them to cast out their water between two dishes season them with half as much butter as there are spinnage some salt peper a chiboll or
an onion sticked with cloves passe all in the panne and stove it in a dish covered when you are ready to serve you may put in some nutmeg creame otherwise serve them as they are Some doe boile them in water but they are not so good though you make them ready alike afterwards Apples fried Pare your apples and cut them into round slices as farre as the core make some butter browne and frie them with a little salt and peper if you have some creame you may put some in and serve after they have boiled a little Apples with sugar Take apples cut them in two take out the core and pricke them at the top with the point of of a knife fill your dish with them fralfe with a little water cinnamon butter and much sugar Let them seeth leasurely with the lid of an oven or a tourte panne when they are enough serve them sugred Prunes Takes them of Tours or the common wash and cleanse them well after they are very cleane seeth them leasurely in a pot when they are halfe sod put in some sugar and when the broth is ready to become syrup serve If you will put in no sugar while they seeth when the syrup is well thickned bestrew them with sugar and serve Advise There are many who will eat nothing but oile Now for to take off the smell of oile boile it with a crust of bread burned and then you may serve it as butter A Table of the second of Lent TVrbot 1 Dabs 2 Dabs in castrolle 3 Wivers 4 Soales 5 Soales with ragoust 6 Salmon 7 Salmon with sweet sauce 8 Grenost 9 Purpose 10 Becare 11 Loux 12 Troute salmoned 13 Raye 14 Smelts 15 Mackerels 16 Filchers 17 Gournet 18 Pike 19 Pike with a sauce 20 Pike farced 21 Carpe 22 Carpe farced with melts 23 Lotte 24 Lotte with ragoust 25 Perch 26 Tenches 27 Alose 28 Fresh cod 29 Breame rosted 30 Plice 31 Macreuse 32 Carpe with half short broth 33 Tenches fried with ragoust 34 Barble with ragoust 35 Vilain with ragoust 36 Dorasde with short broth 37 Dorasde rosted 38 Fresh herring 49 17. Advise ALL the meat of the second service as well as of the first and intercourses of Lent and the pastry work are served the self same way and with the same seasoning as in the lean daies of the rest of the year egges onely excepted which must not be used therefore you shall endore your pastry work with the eggs of Pike stamped or with melted butter for saffron is nought A Table of the Intercourses Entrements of Lent MVsherume 1 Cardons 2 Cardes 3 Scirrets 4 Troufles with ragoust 5 White meat 6 Fried Artichocks 7 Fried Mushrums 8 Tortoise 9 Paste spunne 10 Sparagus 11 Tourte of franchipanne 12 Gervelat of Eele 13 Gammon of fish 14 Melts fried 15 Melts with ragoust 16 Liver of lotte 17 Gelee of all kinds of fishes 18 Celeris 19 Ramequins of all sorts 20 Mushrums after the Olivier 21 Morilles 22 Prunes 23 Brignols 24 Serfifis 25 Scirrets 26 Small tourte of cream musked 27 Tourte of Spinage 28 Rissoles 29 Lottes fryed 30 Sparagus like green pease 31 Liver of Lotte fryed 32 Crawfish fried 33 Crawfish with ragoust 34 Fritters of frogs 35 Frogs with ragoust 36 Nulle of melts 37 YOu will finde in the leane dayes the way of making ready all the contained in the Table above The following Articles only are not set down Rissoles Take some remnant of hash of Carps some mushrums and melts mince all together well fed with butter and creame if you have any season it with a bundle of hearbs and boyl it a very little the better to thicken it and use it for to make your Rissoles with which for to make well take some puft paste spread it and put your implements in it proportionably to the bignesse you will make them of moisten them about cover them and endore them with butter for want of eggs of pike after they are endored put them in the oven and after they are baked serve The small Rissoles are made with fine paste there must be lesse than for a little pie after your sheets are made fill them proportionably moisten them about and close them up then throw them into refined butter very hot untill they be fried and yellow take them out forthwith and then serve them If you put in sugar you must also put sugar on the top when you serve Fritters of frogs Choose the finest and the biggest dress them cherrie like that is to say scrape the thighs of your frogs so that the bone be clean at one end whiten them a very little and dry them make a paste with flowre salt milk white cheese of each a very little stamp all in a mortar and make it liquid untill it be like a paste for fritters take your frogs by the bone end and dip them in and put them in very hot butter fry them as fritters and serve garnished with fryed parsley 18. A note of what may be served up on Good-Friday POtage of health which is to be made with sorrell lettice beets purslain and a bundle of herbs seeth all with salt butter and the first cutting of a loaf stove and serve Potage of pease broth very clear which to make you shall put in a few herbs some capers a bundle of herbs and an onion sticked with cloves when it is well sod serve garnished with fried bread Potage of Almond milk the making whereof you will finde in the potages for Lent Potage of Turnips Potage of Parsnips Potage of Sparagus Potage of Pumpkins Potage of Profiteolles for to make it take five or six small loaves open them at the top and take out the crumme then dry them near the fire or make them brown in the pan with fresh butter stove them with broth made of purpose with mushrums pease broth onion sticked all well seasoned and before passed in the panne Use this broth for to make your potage and garnish your dish with your dry bread then fill it up with small ragousts as troufles artichocks sparagus and fried mushrums garnish the dish round about with pomegranate lemon and if you will besprinkle your potage with the juice of mushrums then serve Potage of Brocolis they are the young sprouts of Coleworts Seeth them with water salt pease broth butter onion sticked and a little peper stove your crust garnish it with your Brocolis and fill your dish with it then serve The same broth may be made with milk and garnished alike The potage of hops is made the same way as that of Brocolis and is garnished alike The Queens potage is made the same way as that of Lent but that you make a hash of mushrums to garnish your bread with after it is filled and passed in the panne severall times garnish on the top with pistaches pomgranate and lemons cut The Princesse's potage garnished with Fleurons they are small peeces of puft
paste Potage of milk Brown potage of onion Potage of pease broth garnished with lettice and broken sparagus Potage of fideles or tailladins garnished with fried paste Potage of Coliflowers Potage of Rice garnished with a loaf dried Potage of green pease For to serve it seeth them a very little then stamp them in a mortar and fry and season them as the other then serve Entree or first course for the Good-Friday REd beets or red parsnips cut like dice with brown butter and salt Red beets with white butter Red beets fryed Red carrots fryed with a brown sauce at the top Red carrots stamped and passed in the pan with onion crums of bread almonds mushrums and fresh butter all well allayed and seasoned Red carrots fryed with brown butter and onion Red carrots cut into round slices with a white sauce with butter salt nutmeg chibols and a little vinegar White carrots fryed Carrots in fryed paste Carrots minced into ragousts with mushrums Tourte of pistaches Tourt of herbs Tourte of buttet Tourte of almonds Parsnips with a white sauce with butter Parsnips fried Serfifis with a white sauce with butter Serfifis fried in paste Spinage Apples with butter Apples fryed Pappe of flowre Pappe of Rice and Almonds passed Prunes Broken Sparagus fryed Riffoles of hash of Mushrums carrots and pistaches well fed with butter served warm sugred and with orange flowers Skirrets fried in paste Skirrets with white sauce with butter Cardes of beets Cardons Pumpkins fryed Jerusalem Artichocks Artichocks whole Fideles Rice with milk well sugred Many do cause it to burst in water when it is very clean and then put the milk in it Others doe seeth it in a double pot The most expedient is that when it is well washed and very clean you dry it before the fire when it is very dry stove it with very new milk and take heed you do not drown it seeth it on a small fire and stir it often lest it burn to and put in some milk by degrees Mushrums with ragoust Mushrums with cream Mousserons with ragoust garnished with pistaches Troufles cut with ragoust and garnished with pomegranat Sparagus with a white sauce Troufles with short broth Salat of lemon Salat sod either of succory or of lettice Morilles with ragoust Morilles farced Morilles with cream Creame of pistaches Tourte of creame of Almonds Cakes of Almonds Cakes of puft paste Artichocks fried A Method how to make several sorts of Preserves both dry and liquid with some other small curiosities and dainties for the mouth Apricots liquid BOyl some water and mixe with it some old lees of wine proportionably a handfull or thereabouts for one hundred of Apricots which you must put into this boyling water stir them with a spoon until you perceive that they peel on the thumb after that take them out put them into fresh water and peel them very clean boyl again some water put your Apricots into it and let them boil in it four or five boylings then steep them in water and prick them on the stalk take sugar proportionably dip your Apricots in it and seeth them as it is fitting Another way of liquid Apricots Take such a quantity of Apricots as you will peel them as well and as neatly as you can boyl some water put your Apricots in it and let them boil a little take them out forthwith and put them into fresh water seeth your sugar into a preserve pass your Apricots into it and boyl them a very little while stew them and let them lie there untill the next day morning keeping alwaies a small fire under Dry Apricots Drain them and turn them into ears or in round then bestrew them with sugar in powder and dry them in a stove Another way of dryed Apricots Take the hardest and drain them then seeth some sugar as for to preserve with it put your Apricots in it yet something stronger boyl them over the fire and take them out after that you shall glase them and put them upon straw if they are not dry enough bestrew them with sugar in powder and dry them before the fire Conserve of Roses Take Roses of Provins the reddest you can get dry them as much as you can in a silver plate over a small fire and stirre them often with your hand after they are very dry stamp them in a mortar and then pass them through a very fine sive then allay them with the juice of lemon over which you shall put half an ounce of Roses beaten into powder and for want of juice of lemon take verjuice Take some sugar and seeth it to the first plume that is till the first skin or trust is seene on the sugar when it is boiled enough after it is sod take it off from the fire and whiten it with the wooden slice then put in your roses untill your conserve hath taken a colour If by chance your sugar was too much sod mixe with it the juice or halfe the juice of a lemon proportionably to what you thinke fitting then let your conserve coole a while and take it out Conserve of lemon Take a lemon and grate it put the grating of it in water and after a while take it out and drye it moderately before the fire Take some sugar and seeth it the first plume or skinne as it shall make take it off of the fire and put the grating of your lemon in it and whiten it with the wooden slice and put in a little of juice of lemon which is necessary for it then make up your conserve Conserve of pomegranate Take a pomegranate and presse it for to take out the juice then put in on a silver plate and drie it on a small fire or on some warme cinders seeth your sugar untill the plume or skinne appeare and more then others after it is well sod take it off of the fire and whiten it then put your juice in it and take out your conserve Conserve of pistaches Take pistaches and stamp them seeth the sugar till the plume or skinne appeare and then whiten it afterwards put in your pistaches and stirre them in it then take up your conserve upon paper Conserve of fruits Take lemon peele pistaches apricots and cherries cut them into small peeces bestrew them with powder sugar and drie them neere a small fire take some sugar seeth it till the plume or skin appeare somewhat strong then without taking it off of the fire put your fruits in and when you perceive the same plume or skinne take it out and whiten it and when you see the small glasse or ice on it take out your conserve with a spoone Slices of gammon Take some pistaches stamped by themselves some powder of rose of Provins by themselves allayed with the juice of lemon and some almonds stamped also by themselves and thus each by it selfe seeth about one pound and a half of sugar as for conserve after it is sod sever it into
up what hath feathers with butter'd paper rost it serve and unwrap it The Henne and the Rouge are done the same way 2. The Turtle dove When it is dressed stick it and spit it 3. The young Hare After it is dressed whiten it on the fire endore it with its blood stick it and spit it when it is rosted serve with a Poiurade or with a sweet sauce 4. The Quaile After it is dressed whiten it on the fire and barde it with a barde of lard which you shall cover with vine leafs in their season when it is rosted serve 5. The Partridge After it is dressed and whitened on the fire you must stick it well rost it and when it is rosted serve 6. The Capon After it is dressed if it be exceeding fat barde it with a fat paper and put into it an onion stuckt some salt and a little peper when it is rosted serve 7. Young Pidgeons rosted As they come out of the Dovecoat blood them in water then scald and dresse them you may barde them if you will with Vine leafs over them or stick them when they are rosted put a poivrade under them and serve 8. Pullets fed with corn or cram'd Pullets You must plume them dry dresse them and whiten them on the fire then stick or barde them rost them and serve 9. Turkie It must likewise be plumed dry whiten it on the fire rost it and serve 10. Young Ducks Dresse them and whiten them on the fire and if you will stick on them four little roses of lardons upon the four joints when they are rosted serve with a Porvrade 11. The Wild-pidgeons After it is well dressed stick it spit it and serve 12. Cockerels Dresse them and whiten them on the fire then stick and rost them and serve You may serve them dry or with a sauce made with water salt peper and chibols minced You may also serve them with ragoust as the Sea-henne of which hereafter 13. Lamb. If it is fat after it is rosted throw on it the crums of bread with a little salt and parsley if you will and serve 14. Teales After they are well dressed spit them and when they are rosted serve them with Orange 15. Goose As it comes from the mother scald and dress it cut off the neck close to the body and the legs and after it is whitened on the fire and trussed up set it a rosting and make a farce to put under it with its liver and store of good herbs minced together which you shall passe in the panne with lard or butter and some yolks of eggs all well seasoned and serve 16. Young Wildboare or Grice Take off the skinne as farre as the head dress it and whiten it on the fire cut off the four feet stick it with lardons and put in the body of it one bay leaf or some fine herbs when it is rosted serve 17. Young Rabbits Dresse it whiten it on the fire stick and rost it with verjuice under it and serve After it is rosted you may put some salt a little peper and juice of orange in the body of it and stirre all well together then serve 18. The Thrush After it is pulled truss it up and whiten it stick it and spit it put a tost under it and a sauce with verjuice a little vineger onion and orange peele then serve So is done the Fieldfare 19. The Rayle It is done as the Thrush without drawing it serve 20. Young Partridges Dresse them and whiten them on the fire stick them with lardons rost it with verjuice under it then serve 21. Young Quailes They must be barded with vine leafs in the season 22. Young Turkies Pull them warm let them mortifie then dress them and whiten them on the fire stick them and rost them then serve 23. Plover After it is pulled truss it up and whiten it then lard it and rost it serve with a sauce and a tost under it 24. Loyne of Stagge Take off all the skinnes stick it and spit it serve with a Poivrade The Fillet is done up like the Loyne with Poivrade The Loine of Roebuck is also done the same way 25. Ortolan After it is dressed truss it up and barde it with lard and vine leavs over it in the season In the Spring it must be drawn after it is rosted serve 26. The Woodcock When it is pulled trusse it with its bill which is instead of a prick whiten it on the fire and stick it rost it with a tost under it in the way of a Poivrade with juice of orange then serve The Snipe is done after the same way 27. Another way for the Snipe Dress it as the Ortolan only that some do draw them which is very fitting at any other season but Winter because these birds in the Spring Summer and Autumn live on nothing but Caterpillars Ants Lice Herbs or Leaves of trees but howsoever drawn or not barde it with vine leaves in the season spit it and rost it so that it be not too dry and serve 28. The Stockdove After it is dressed whiten it on the fire stick and rost it with a Poivrade under it and serve 29. Loyne of Veale After it is mortified and whitened stick it very thick rost it and make a ragoust with verjuice a little water a little vinegar orange peele and chippings of bread then serve it well seasoned 30. Pigge sticked Take off the skinne cut off the head and the four feet whiten it in warm water and stick it or if you will barde it half when it is rosted serve with crums of bread and salt upon it 31. Wild-goose After it is dressed whiten it on the fire and lard it onely on the quarters like a little rose rost it and serve The tame Goose is done the same way 32. Water-henne After it is pulled draw it whiten it on the fire stick and rost it with a Poivrade under it 33. Capon with Watercresses Barde it with lard and rost it season your Cresses with salt and vinegar or otherwise dead it in the Capon sauce with a little vinegar then serve 34. Sucking Pig to the natural Take it from the Sow scald it dresse it and rost it with a bundle of herbs salt and peper in the body of it then serve Another way Take it also from under the Sow blood it water ready to boyle and when it is scalded empty it at the side trusse up the fore feet towards the neck and they behind with a prick whiten it in warm water and slice it on the body for to rost it put into the stomack of it an onion sticked with cloves fine herbs a little butter salt and a little peper then sow up the overture of hole and rost it That you may not be troubled with basting of it rub it with Olive oyl thus he taketh a good colour and the skinne is very tender when it is well rosted serve garnished with flowers You may
and largest whiten them in their water between two dishes and draine them after that pickle them with vinegar salt peper and lemon or orange peel after they are pickled a while take them out and fry them with refined butter and a little flowre after they are fryed put them into another pickle if you will keep them long You may use them for garnish or for fritters or for to farce 12. Cabidge Take the hardest and slit them into four on the side of the stalk then whiten them in fresh water and dry them put them into a salting tub or into a pot with salt peper vinegar and bay leaves or a little rosemary You may stick them with cloves and when you will use them unsalt them in lukewarm water for to put them in the potage and not for salat when they are sod serve 13. Soales Take them very new and cleanse them if they are big slit them on the top and flowre them after you have dryed them then fry them halfe with butter or oyle and put them neatly into a pot with salt peper beaten clove lemon or orange peele and vinegar cover them well and for to use them take them out of the pot and steep them in water when they are unsalted fry them with butter or oyl for them that love it forget not to flowre them well and serve them with orange or lemon or if you will after you have passed them in the panne open the bone and put them with ragoust which for to doe put in some capers anchovies mushrums troufles and all what you can get then stove or soak them and serve with a sauce thickned and the juice of lemon or of orange 14. Oysters Take them our of the shell and whiten them or as they are put them into a pot and season them with salt peper beaten cloves and some bay leaves cover them well or if you will you may put them into a barrell when you will use them unsalt them you may garnish with them or make fritters or fry them 15. Combes salted Let the blood be well taken out and put them in a pot with melted salt peper cloves a drop of vinegar and some bay leaves cover them well and set them in a place which is neither cool nor warme when you will use them take what you have need of unsalt them in lukewarme water and change them very often when they are well unsalted boyl some water and scald them when they are very clean seeth them with broth or with water when they are almost enough put a bundle of herbs with butter or lard and a slice of lemon After they are well sod use them for to garnish what you will with them Another Table of things to be salted for to keep specially for a Cook of Pastry CArdes of Artichock 1 Palats of beef 2 Tongues of mutton 3 Pickled pullets 4 Rams stones 5 Young pidgeons 6 Butter salted 7 The Method 1. Cardes of Artichocks CHuse the whitest stalkes cut them half a foot long take all the strings out steep them in fresh water and change them two or three times whiten and drain them put them in a pot and salt them when they are salted melt and refine one pound of butter and powre it over them for to set them up and use them upon occasion 2. Palats of beef Salt them as they come out of the head and set them up untill you have occasion to use them then unsalt them after they are unsalted seeth them and take the skin off and the barbillons then cut them into peeces or into slices put them with ragoust or garnish with them all what you have to garnish even the Pastry work wherein they may be very usefull 3. Tongues of mutton As they are taken out of the head salt them when you will use them unsalt and seeth them after they are sod dress them neatly slit them and put them on the gridiron with crums of bread and salt after they are rosted make a sauce with verjuice a drop of vinegar minced parsley chippings of bread a little of pot broth and stove or soak them then serve 4. Pullets pickled After they are dressed cut them into halfs and dry them well flowre them and fry them half then put them in a pot with salt peper vinegar and fine hearbs cover them untill you will use them and then unsalt them in fresh or lukewarme water which is the best when they are unsalted dry them and flowre them then fry them after they are fryed serve and if you will have them to make a shew you must make an allaying with egges and flowre fry them and put them in sauce with juice of orange 5. Rammes stones Take off the first skinne and flit them on the top to make them take salt put them in a pot and set them in a coole place for to use them unsalt them and seeth them then use them how you will 6. Young pidgeons After you have flatted them well dry them flowre and fry them then put them in a pot with vinegar peper cloves and fine hearbs when you will use them unsalt them for to put them with ragoust or with potage or into paste or for to serve them pickled 7. Salt butter Wash it well in fresh water and draine it then put it into an earthen panne and knead it with white salt clove and some bay leaves and some aniseed stamped if you will after this put it into a pot and cover it well with paper or parchment after you have taken out the water that comes out of it set it in the cellar and use it A Method how to make in Lent the broths of Fish of Pease of Herbs and of Almonds Broth of fish MAke your broth with half water and half of pease broth take the bones of Carp or of other fish with an onion sticked with cloves a bundle of herbs and some salt seeth all well together with crums of bread and some butter then strain it and use it for such broth as you will except that of herbs the pease broth and many potages which are without fish You may use it for the potage of Crawfish boyling it a while with the shels of your Crawfish stamped and strained through a linnen cloath by the means whereof your broth will become red afterwards strain all season it and take it up and stove it Pease broth For to make pease broath clear and that it be good steep your pease from one day to the next after you have clensed them well then seeth them with river or fountain water lukewarm when they are almost enough take out your pease broth and use it for what you will You will finde the broth of herbs in the potages for lean dayes Broth of Almonds Peel well your Almonds in very warm water and stamp them in a mortar and as you stamp them besprinkle them with fresh water after they are well stamped put them
make your paste which you shall cut upon the paper after the form of Maccaron bake it but take heed you give it not the fire too hot after it is baked take it out of the oven and set it up in a place warm and dry How to make the Marmalat of Quinces of Orleans Take fifteen pounds of Quinces three pounds of sugar and two quarts of water boil all together after it is well sod pass it by little and little through a napkin and take out of it what you can then put your decoction in a bason with four pounds of sugar seeth it for to know when it is enough trie it on a plate and if it doth come off take it quickly from off the fire and set it up in boxes or somewhere else How to make Strawberries Take the paste of Massepain rowl it in your hands into the shape of Strawberries then dip them in the juice of Barbaries or of red Corants and stir them well after this put them in a dish and dry them before the fire and when they are dry dip them againe three or four times in the same juice How to make the Caramel Melt some sugar with a little water and let it seeth more than for a conserve put into it some sirrup of Capilaire and powre all into fresh water How to make the Muscadin Take the powder of sugar a little of gum Adragan which you shall steep in water of orange flowers stamp all together make it into Muscadin and dry it afar off before the fire or at the sun How to make Snow paste Take powder of sugar and gumme Adragan proportionably stamp all together and put in some good water then make up your sheet of paste How make a cake of Pistaches Take half a pound of powder of sugar a quartern of Pistaches for one penny of gum Adragan and one drop of sweet water stamp all together and when the paste is made make your cakes of the thickness of a half crown and bake them in the oven Rasberries preserved Make your sirrup with the decoction of Apples when it is well sod put your Rasberries in give them only one boyling take them out and put them where you will for to keep them Quinces liquid Take them very yellow and without spots cut them into quarters and seeth them in water untill they be well sod and very soft then drain them put your sugar in the same water which you shall seeth a little more than sirrup put your Quinces in again and put in their seeds taken out first and wrapped into a linnen cloath for to give them a colour and when they are enough take them out For to make a composte of Apples Take some Pippins and pare them very smooth and without spots if they are big cut them into four quarters if they are small cut them into halfes and take out the seeds and all other superfluities as you pare them throw them in water and after they are all in put the water and apples in a panne with some sugar to the proportion of a quartern and a half to eight great apples and a little cinamon instead of which in winter when the apples have less juice you may put one glass of white wine boyl all until the apples be soft under your fingers then take them out peece by peece and press them between two spoones and set them on a plate then straine your sirrup through a napkin folded in two after it is strained put it in the pan againe for to make a gelee of it which you shall know to be sod if you take some with a small spoone and that the drops doe fall like small peeces of ice then take it off from the fire and when it is halfe cold put it over your apples that are set on the plate Compost of apples John It is made the same way but that the skin must not be taken off How to make the marmalat of apples Take ten or twelve apples pare them and cut them as you pare them as farre as the coâ—â—e and put them into cleere water then take the apples and the water wherein they doe steepe with half a pound of sugar or lesse if you will powre them into a panne seeth them as they seeth crush them least they should burne and when there is almost no more water passe all through a sive Take what you have passed and put it in the same pan againe with the grating of halfe a lemon or orenge before steeped above a quarter of an houre into some warme water and strained through a linnen cloth for to know and take out the bitternesse of it as they seeth stirre alwayes least your marmalat do burne you may know that it is sod when it is as into a gelee and sheweth lesse moistnesse and when it is as it ought to be take it off of the fire and spread it with a knife the thickness of two half crowns How to make the compost of peares Take what peares you will so that they be good pare them and take out the seeds the hardnesse which is at the head of the peare and the other superfluities as of the apples If they are big cut them into halfes or quarters if they are small into three parts then put them in a panne with water sugar and some cinnamon when they are half sod powre into them a glasse of strong red wine and keep them alwayes covered close because it causeth them to become red give them as much seething or thereabouts as you would give to the sirrup of other preserves Another way Bake some apples in warme cinders when they are baked pare them cut them into halfes or quarters according to their higness and take out the inside make a sirrup with sugar and the juice of a lemon or the water of orenge flowers powre your peares into this sirrup and give them one boiling then put them on a plate How to make marons after the Limosine Seeth some marons after the ordinary way when they are sod peele them and in peeling them flat them a little between your hands set them on a plate and take some water sugar and the juice of lemon or of water of orenge flowers make a sirrup with it when it is made powre it boiling upon your marons and serve them hot or cold Another way If you will whiten them take the white of an egge and some water of orenge flowers beat them together dippe your marons into it and put them in a dish with some powder of sugar Rowle them untill they be covered with it then drye them neere the fire How to make the compost of lemon Make a gelee of apples and seeth it after it is sod take a big lemon pare it very thick and neere the juice cut it in two and in length and divide these two parts into many slices take out the seedes and throw these slices into your gelee give it yet ten