little beere and wet it ouer and let it bake foure houres and then serue it in To bake the Vmbles of a Deere MInce them very small with Suet and season them with Pepper a little Ginger a little Sinamon and Corance and put into your paste and when your pye is baked put to it two spoonfuls of Claret wine and shake it well togither To bake a Pig like a Fawne FLey him when he is in the haire season it with pepper and salt Cloues and mace take Claret wine Vergious Rosewater Sinamon Ginger and Sugar boyle them togither laye your Pig flat like a Fawne or a Kidde and put your sirup vnto it and swéet butter and so bake it leisurely To make Florentines TAke Vele and some of the Kidney of the Loyne or colde Veale roasted colde capon or Phesant which of them you wil and mince it very small with swéet suet put vnto it two or three yolks of Egs being hard sod Corance and dates small shred season it with a little sinamon and ginger a very little cloues and mace with a little Salte and sugar a little Time being finely shred Make your paste fine with butter yolkes of Egs and Sugar role it very thin and so lay it in a platter with butter vnderneath and so cut your couer and lay it vpon it A Florentine of Flesh TAKE the Kidneies of Veale and chop them very small with Corance dates sinamon and Ginger Sugar salt and the yolks of thrée Egs and mingle altogither and make a fine paste with yolks of egges and butter and let there be Butter in your dishe bottome then driue them to small Cakes and put one in the dish bottom and lay your meat in then lay your other vpon your meat and close them togither and cut the couer and it when it is baked thē strew Sugar and serue it out A Florentine of Fish TAke apples grated bread Corance and chop your apples verye fine and mingle your stuffe with yolkes of Egs and driue out your paste as you do the other put butter in your dish bottom and so serue it out To make Florentines with Eeles for Fish dayes TAKE great Eeles fleye them and perboyle them a little then take the fishe from the bones and mince it small with some Wardens amongst it to make it to mince small and season it with cloues and mace pepper Corance and Dates and when you lay it into your paste take a little fine Sugar and lay it vpon before you couer it and when it is halfe baked or altogither laye a péece of swéet Butter vpon the couer and a little rosewater and sugar After the same manner minced pyes of Eeles To make a Florentine TAke the Kidney of Veale and boyle it a little choppe it very fine Then take Cloues Mace and Pepper and season it withall then take an ounce of Biskets and asmuch of Carowayes and put into your stuffe make your paste of fine floure butter Egges and Sugar and driue your paste very thin and lay a shéet of paste in a dish and vnder it lay a little butter and spread it abroad with your thumb thē lay your meat aloft on it in the dishe then make the other shéet and cut it and lay it vpon your meat Then close it and cut it round about like a Starre and set it in the Ouen and let it abide a quarter of an houre then take it out and wet it ouer with Butter then cast sugar wet with rose-rosewater vpon it then set it into the Ouen again a little while thē take it out and serue it in How to make Chuets TAKE Veale and perboyle it and chop it very fine take beefe Suet and mince it fine then take Prunes Dates and Corance wash them very clean and put thē into your meat then take Cloues Mace and pepper to season your meat withal and a little quantity of salt vergious and Sugar two ounces of biskets and as many of Carowaies this is the seasoning of your meat then take fine flowre yolkes of Egs and butter a little quantitye of rosewater and sugar then make little coffins for your Chewets and let them bake a quarter of an houre then wet them ouer with butter then strewe on Sugar and wet the Sugar with a little Rosewater and set them into the Ouen again then take and serue fiue in a dish How to bake Vaunts TAke the kidney of Veale and perboile it till it be tender then take chop it small with the yolkes of thrée or foure Egs then season it with Dates small cut small raisins Ginger Sugar Sinamon Saffron and a little Salte and for the paste to laye it in Take a dosen of Egs both the white and the yolkes and beate them well togither then take Butter and put it into a frying pan and fry them as thin as a pancake then lay your stuffe therin and so frye them togither in a pan then cast sugar and Ginger vpon it and so serue it forth How to make Pescods FIrst make short paste with yolks of egs butter and a little sugar Then take for the stuffe Marow small raisins dates Sinamon Sugar and Ginger and then frye them with swéet butter and whē you serue them cast on Sugar and Sinamon How to bake Eeles whole VVHen they be fleyed clean washed season them with vergious pepper and salt Cloues and mace and put to them corance great Raisins and Prunes sweete butter and Vergious To bake Lamprons FAire scoure them or fleye them and season them with pepper and Salt and put to them some onions vergious butter and Oisters How to bake Lamprons fine PVt to them small Raisins and Onyons minced very fine and dates minced fine a little whole Mace some Prunes if you will butter and vergious How to bake a Lamprey VVHen you haue fleied and washed it clean season it with Pepper and salt and make a light Gallandine and put to it good store of butter and after this sort you must make your gallandine Take white bread tostes and lay them in steep in Claret wine or els in vergious so strain them with vinagre and make it somewhat thin and put sugar Sinamon and ginger and boyle it on a Chafing dish of coles this Galandine being not too thicke put it into your pye of Lampreye and after this sort shall you bake Porpos or Puffins To bake Carp Bream Mullet Pike Trout Roche or any other kinde of Fish SEason them with Cloues and Mace and pepper and bake them with smal raisins sweete butter and Vergious great raisins and some prunes How to bake a Holybut head FIrst water it till it be fresh then cut it in small peeces like Culpines of an Erle and season it with pepper Saffron cloues and mace small raisins great and meddle al these wel togither and also put therto a good messe of vergious and so bake the same Fish How to bake Cunger SEason it with pepper
they are baked inough set a good deale of swéet butter vpon a chafingdish and coles thē cut your loaf in three peeces and butter it then strew sugar betwixt euery péece and serue it out For brenning meats TAke wine and good Ale and fill thē well togither and they will then bren and this is good for Sewes or dish meates and all other meates that a man will haue brenning To make Almond Butter BLanch two pound of Almonds and bray them small in a Morter but put no Licour to thē of a good while but bray them as small as you can and whē they be small inough cast a little water to them into the Morter then draw them through a Strainer as you can then put it into a faire pot with a quarter of a pound of sugar and set it on the fire but stir it well for burning and put in a little Salt but not too much and when it boyleth take it from the fire and put to it a good quantitie of Damaske water or rosewater with an eye of saffron but not too much then take a faire Cloth of an elle long and lay the butter vpon it and let the cloth be held strait and draw vnder the same cloth with a Ladle that the water may come clean from it and thē draw it aboue in the midst of the cloth and knit the corners of the cloth togither and so hang it vp and let it dry and then dresse it into dishes and print it as you doo butter and plant it with kernels of Pomgranets and so serue it foorth To make Almond milk hot TAke blanched Almonds and bray them smal then with faire water draw them through a strainer and make them not too thin nor too thick and then put them into a pot with a quarter of a pound of sugar and let them boile ouer the fire and when they boyle take them from the fire then take a manchet loaf and cut it in thin péeces stéep it in a pinte of White wine as Bastard Tire or Maulmsie then cast it into Almond Milk and dresse it in fair dishes and so serue it foorth To make Ipocras TAke a gallon of Wine and an ounce of Sinamon two ounces of Ginger and a pound of Sugar twenty cloues brused and twenty corns of pepper groce beaten and let all those soke one night and let it run through a bag To make Conserue of Quinces after the manner of Spaine TAke six or seuen pound of Quinces and two gallons and a halfe of water and set your water on the fire till it be thorow warm then put therto the whites of two Egs shels and all and all to stir it with a stick and then let it stand vpon the fire till it cast a great scum Then take of the said scum and put therto fiue pound of Sugar and let it stand till it be molten and a little while after and then take it from the fire and let it run through a woollen cloth of Cotten and then put in your Quinces clean pared and the cores clean taken out and so set them vpon the fier the space of an houre and a halfe and then take them of the fier and strain them through a canuas cloth water and al and then set them vpon the fire again let them seethe the space of two houres a half and all that time stir it with stickes with broade endes and to know when it is inough lay it vpon a box lid and when it commeth vp cleane it is enough To make Conserue of Orenges TAke Orenges and pare them very thin the red of the out sides away and quarter them in four and take away the white of the inside then séeth them in faire water softlye for breaking ofte change them in warm water til they be soft as the yelownes dooth seeth away so weareth away the bitternes thē take them out of the water and lay them in a fair vessell that the water may run away from them then beate them small with a spoone and put to euery pound of Orenges one pound of sugar and half a pound of Rosewater and boile them togither and box them To preserue Orenges TAke your Pilles and water them two nights and one day and dry them clean againe and boyle them with a soft fire the space of one hower then take them out to coole and make your sirrop half with rose-water and half with that liquor put double sugar to your Orenges and when your sirup is halfe sodden then let your Orenges seethe one quarter of an houre more then take out your Orenges let the sirop séeth vntill it rope and when all is colde then put your Orenges into the sirrop the white of an Egge and Sugar beaten togither will make it to candie To make sirup of Violets FIrst gather a great quantitye of Violet flowers and picke them cleane from the stalkes and set them on the fire and put to them so much rosewater as you think good then let them boyle altogither vntill the colour be forth of them then take thē of the fire and straine them through a fine cloth then put so much Sugar to them as you think good then set it againe to the fire vntill it be somewhat thick and put it into a violl glasse To make Cherries in confection TAke ripe and chosen cherries cut of half the stalks and put them in a frying pan ouer a soft fire for euery pound of Cheries strew vpon them a pound of good white sugar in pouder séeth them so till the third part be wasted when they are sod put in a little rose-Rosewater with a few cloues and sinamon beaten togither then let them coole two or thrée houres and then put them into your pots To make Prunes in confection TAke Prunes of damaske do like with them as you did with cheries saue that for euery pound of Prunes take xij ounces of sugar and that there must be wasted the fourth parte of the sirrup awaye and that the Cloues and Sinamon must be but half brused or els both be a like Marmalade of Quinces or any other thing TAke the Quinces and quarter them and cut out the Cores and pare them clean and séeth them in faire water til they be very tender then take them with rose-water and strain them and doo as is aforesaid in euery thing To preserue Quinces FAire core your Quinces and séethe Licour vpon the fire and put in the cores and séeth them very well with two or three péeces of Quinces and then put in your Quinces and let them boyle very softlye till they be tender then take vp your quinces and set them faire vpon a cloth and let your Licour séethe a great while till it be somewhat high coloured of the Quinces and then when the licour is colde and the Quinces be colde then put in your Quinces againe and so faire couer them These wil serue to bake or
small and so boyle them in the broth and thicke it with strained bread putting therin groce beaten pepper and a spoonfull of Vinagre and let it boyle somwhat thick and so lay it vpon your meat To make puddings of a Swine TAKE the blood of the Swine and swing it then put therto minced onions largely with Salt and the Suet of the Hog minced Then take the guts clean washed and stuffe them with the aforesaid stuffe and so seeth them then broile them vpon the coles and serue them foorth To make white Puddings of the Hogges Liuer YOu must perboile the Liuer and beate it in a morter and then straine it with Creame and put therto six yolks of Egges and the white of two Egs and grate halfe a halfepeny loafe of light Bread and put it therto with small Raisins and Dates Cloues Mace Sugar Saffron and the suet of Beefe Eisands with Otemeale grotes TAke a pinte of Creame and seethe it and when it is hot put therto a pinte of Otemeale grotes and let them soke in it all night and put therto viij yolks of egs and a little Pepper Cloues mace and saffron and a good deale of Suet of beefe and small Raisins and Dates and a little Sugar To make Liuerings of a Swine FIrst perboile the Liuer then stamp it in a Morter and when it is small inough put it in a vessell and put to it suct yolkes of Egges pepper cloues Mace and Salt Then take your Guts cleane washed and stuffe them with the foresaide stuffe then boyle them that doon serue them forth How to make a Pudding in a Turnep root TAke your Turnep root and wash it fair in warm water and scrape it faire and make it hollow as you doo a Carret roote and make your stuffe of grated bread and Apples chopt fine then take Corance and hard Egs and season it with Sugar Sinamon and Ginger and yolks of hard egs and so temper your stuffe and put it into the Turnep then take faire water and set it on the fire and let it boyle or euer you put in your Turneps then put in a good péece of swéet Butter and Claret Wine and a little Vinagre and Rosemarye and whole Mace Sugar and Corance and Dates quartered and when they are boyled inough then will they be tender then serue it in A Pudding in Egges TAke and boyle your Egges hard and blanch them and cut off the Crowne of them and take then of the yolks and chop them Beetes boyled and yolkes of hard egges grated Bread and Corance Salte Sugar Sinamon and Ginger and then put the yolkes of rawe Egges and mingle them altogither then put in your Egges then for your broth take a little Mutton broth Corance Dates Sugar a little salt and butter thicken it with yolks of Egs vergious and a little sugar so serue it in A Pudding in a Tench TAKE your Tenche and drawe it very cleane and cut it not ouer lowe Then take béets boiled or Spinage and choppe it with yolks of hard Egges Corance grated Bread salt Pepper Sugar and Sinamon and yolks of raw Egges and mingle it togither and put it in the Tenches bellye then put it in a platter with faire water and swéet butter and turn it in the Platter and set it in the Ouen and when it is inough serue it in with sippits and poure the licour that it was boiled in vpon it To make a pudding in a Carret root TAke your Carret root and scrape it fair then take a fine knife and cut out all the meat that is within the roote and make it hollow then make your pudding stuffe of the liuer of a gooce or of a Pig with grated bread Corance Cloues and mace Dates Pepper Salt and Sugar chop your Liuer very small and perboile it ere you chop it so doon put it in your hollow root As for the broth take mutton broth with corance carets sliste salt whole Mace swéet Butter Vergious and grated bread and so serue it forth vpon sippets A Pudding in a Cowcumber TAke your Cowcumber and cut out all the meat that is within it then take a Liuer of a Lamb or Pigge and Grapes or Gooceberies and grated bread pepper salt Cloues and mace and a little suet and the yolkes of thrée Egs and mingle altogither and put in the Cowcumber and let your broth boile or euer you put it in the broth must be made of Mutton broth Vinagre and Butter strained bread and Salt and so serue it out How to dresse Neatstungs FIrst boile them till they be very tender then make tostes of bread and toste thē till they be very black then wash the same tostes in faire water and put them in a faire earthen Vessell and then put to them flesh broth Vinagre red Wine Sinamon and Ginger and straine these altogither so that it be not too thick and put therto Sugar and salt and boyle all these togither then cut your tungs in faire leshes and so frye them in swéet Butter and that doone put the Leshes into your sauce and then let them boile well togither and so serue them with the same sauce A broth for a Neatstung TAke Claret wine grated Bread Corance swéete Butter Sugar and Sinamon boyle them altogither Then take the Neats tung and slice it and so lay it in your dish with sippets and serue it in A boyled Sallet TAke Spinage and boyle it and chop it and when it is chopt poure it in a little Pipkin with Corance sweete Butter Vinagre and Sugar boyle them altogither and when they are boyled put it in a dishe and lay sippets round about and strew suger vpon them and serue them out ¶ For Fish To seethe a Pike SCoure your Pike with bay Salte and then open him on the back faire washe him and then cast a little white Salte vpon him Set on faire water wel seasoned with Salte When this licour séethesh thē put in your Pike and fair scum it thē take the best of the broth when it is sodden and put it in a little Chafer or Pipkin and put therto parcely and a little Time Rosemary whole Mace good Yest and half asmuch Vergious as you haue licour and boile thē togither and put in the Liuer of the Pike and the kell being clean scaled and washed and let them boyle well then season your broth with pepper groce beaten with salt not too much because your licour is Salte that your Pike is boyled in put therein a good péece of sweete Butter and season it with a little Sugar that it be neither too sharpe nor too swéet So take vp your pike and laye it vpon Sops the skinny side vpward and so lay your broth vpon it A Pike sauce for a Pike Bream Perch roch Carp Flounders and all manner of Brooke fish TAke a posie of Rosemary and Time and binde them together and put in also a quantity of Parcelye not bound and put it into a
Cauldron of water salte and Yest and the hearbs and let them boyle a prittie while then put in the Fishe and a good quantitie of Butter and let them boyle a good while and you shall haue your Pyke Sauce For all these Fishes aboue written if they must be broyled take sauce for them Butter Pepper and Vinagre and boyle it vpon a chafingdish and then lay the broyled fish vpon the dish but for Eeles and fresh Salmon nothing but pepper and Vinagre ouer-boyled and also if you will frye them you must take a good quantity of Percely after the Fish is fryed put in the percelye into the Frying pan and let it frye in the butter then take it vp and put it on the fryed Fish as fryed Plaice Whiting and such other fish except Eeles fresh Salmon and Cunger which be neuer fried but baked broiled roasted and sodden How to seeth a Carpe CVt the throat of your Carp saue the blood in a saucer and take your Carpe and scoure him with Salt take out the gal and the Guts and leaue the Liuer and the fat in the belly of the Carp set on your licour water and Salt to seeth him and whē your licour seethes put in your carp or euer he be dead and take good heede for springing out of the Pan for it is euer good to seethe fish quick for it maketh the fish to eat hard Take the best of the broth and a little red Wine good store of Vergious new yest with the blood of the Carp strained and so put it in a Pipkin with Corance whole Pepper and boyle them altogither put therto half a dish of sweet butter and a little time and Barberies if you haue them and when they be well boyled season it not too swéet nor too sharpe and then poure it vpon your Carpe To seeth Roches Flounders or Eeles MAke ye good broth with new yest put therin vergious salt percely a little Time and not much rosemary and pepper so set it vpon the fire and boile it and when it is well boyled put in the Roches Flounders Eeles and a little swéet butter To seeth a Gurnard OPen your Gurnard in the back and faire wash and séeth it in water Salt with the fishy side vpward and when it is well sod take some of the best of the broth if you will or els a little fair water and put to it new yest a little vergious percely rosemary a little time a péece of sweet butter and whole Mace and let it boyle in a pipkin by it self till it be well boyled and then when you serue in your Gurnard poure the same broth vpon it To seeth a Dory or a Mullet Make your broth light with yest somewhat sauery with salt and put therin a little Rosemary and when it seethes put in your fish and let it seeth very softly take faire water and vergious a like much and put therto a little new Yest corance whole pepper and a little Mace and Dates shred very fine and boyle them wel togither and when they be well boyled take the best of your broth that your fish is sodden in and put to it sttrawberyes gooseberyes or barberyes sweet Butter some Sugar and so season vp your broth and poure vpon your Dorry or Mullet To seeth Turbut or Cunger SEt on water and salt and season it wel if the Turbut be great quarter him into foure quarters if he be small cut him but in halfe if it be a Burt seethe it whole after this sort When your licour doth séeth put in your sish and let it seeth very softly till it be sodden enough and when it is sodden take it not vp till the licour be colde Then take halfe white Wine with Vinagre and the broth that it was sodden in and lay the fish in it to souce Cungar Sturgion and all Fish that is to be souced in like manner sauing you must séethe your Sturgion in water and Salte and souce it with white Wine How to seeth Shrimps TAke halfe water and halfe béere or Ale and some salt good and sauery and set it on the fire and faire scum it and when it séetheth a full wallop put in your Shrimpes faire washed and seethe them with a quick fire scum them very clean and let thē haue but two walmes then take them vp with a scummer and lay them vpon a fair white cloth and sprinckle a little white salt vpon them Bake Meates For fine Pyes of Veale or Mutton PErboyle your meat and shredde it fine and shred your Suet by it selfe When your Suet is fine shred put it to your Mutton or Veale and mince them togither put therto halfe a dosen yolkes of Egges being hard sodden and fine minced small Corance dates fine minced season it with cloues and mace Sinamon and Ginger a very little Pepper a handfull of Carowaies Sugar and Vergious and some Salt and so put it into your paste being Chewets or Trunk pyes For Pyes of Mutton or Beefe SHred your meat and Suet togither fine season it with cloues mace Pepper and some Saffron great Raisins Corance and prunes and so put it into your Pyes To bake a Neats tung SEeth your Neats tung very tender and slice it diamond slices wash it with vergious season it with Pepper and salt sinamon and ginger then lay it into your coffin with Corance whole Mace Onions being very small minced with Marow or else very sweet butter some Sugar some dates being very small minced and put therein some vergious To bake a Pigge TAke your Pig and flea it and draw out all that clean which is in his bellye and wash him clean and perboyle him season it with Cloues mace nutmegs pepper salt and so lay him in the paste with good store of Butter then set it in the Ouen till it be baked inough To bake a gammon of Bacon TAke your Bacon and boyle it and stuffe it with Parcely and Sage and yolks of hard Egges and when it is boyled stuffe it and let it boyle againe season it with Pepper cloues and mace whole cloues stick fast in so then lay it in your paste with salt butter To bake Chickins SEason them with cloues mace sinamon ginger and some pepper so put them into your coffin and put therto corance dates Prunes and swéet Butter or els Marow and when they be halfe baked put in some sirup of vergious and some sugar shake thē togither and set them into the ouen again Bake Sparowes Larkes or any kinde of small birds claues féet or shéepes tunges after the same manner To make a Chicken Pye SCalde the Chickins draw them and pull out the brest bones then season thē with cloues and mace Pepper and Salte and if you haue them grapes or gooseberies when you haue so deon make paste of fine flower and put in your Chickins and set them in the Ouen then boyle foure Egs hard then take the yolks and strain
them with vergious and put Sugar thereto and put it into your chicken pye when it is half baked and when it is ready to be serued in annoint it ouer with butter Sugar rosewater then put it into the ouen til you serue them in To bake Chickins without fruit SEason your Chickins with cloues mace and pepper lay thē into your paste with swéet butter gooseberies sugar and whole mace And when they be well baked put therto vergious yolkes of egges strained shake them togither and set them into the Ouen againe To bake Pigeons SEason them with Pepper salte and vergious and lay thē in your paste and put to them sweet Butter gooseberies and two or three spoonfull of vergious To bake Crane or Bustard FIrst take him and perboyle him a little and then take sweet Lard and Lard him withall thē put it into the Coffin and take Pepper and salt and season them togither and cast it vpon it and take butter and put it into the Coffin and so let it bake the space of foure houres and serue them forth To bake Geece or Capons SEason them with pepper and Salte put Butter therto and prick your goose with some Cloues To bake Turky Fowles CLeue your Turkye foule on the back and bruse al the bones Season it with Pepper groce beaten and salt and put into it good store of Butter he must haue fiue houres baking To bake Fesant or Partriges BAke your Fesant or Partridge as you doo your capon with Pepper and Salt and draw them with Lard if you wil and put to them sweet Butter How to bake Sparrowes or other small birds MAke paste of fine floure egges butter and faire water therof make Coffins then season your birds with sugar and ginger then take good chéese clene scraped and small minced with a little Butter and put them into your coffins and put therto your birds and close it till it be enough To bake Capons or Chickins TAke paste as is aforesaid and season the Capon with ginger salt and Vergious then take Lard and mince it meetlye small and put that first into the Coffin then put your Capon vnto it with the brest downward so couer it and bake it when it is almost enough put into it the yolkes of three or foure Egges strained through a strainer with a little vergious and so let it stand til it be inough To bake wilde Ducks VVHen they be fair dressed and perboiled season them with Pepper and Salt a few whole cloues amongst the and Onions small minced and swéet butter vergious and a little sugar For to bake Mallards FIrst trusse them and perboyle them and put them into the coffin then take pepper and Salt and season them and foure or fiue onions péeled and sliced and put them altogither with a good peece of swéet butter vnto the Mallards and so let thē bake two houres and when they be baked put in half a goblet of Vergious for euery Mallard and so serue them How to bake pyes of Calues feet TAke Calues feet and wash them boyle and blanch the haire of them season thē with cloues and mace and a little pepper vergious and sugar dates prunes corance and sweet butter then make your paste of fine flower with yolkes of Egges and raise the Coffin square when it is halfe baked then take it out and put in Vergious and sugar with the yolks of hard Egs strained How to bake Conies Rabets or Hares with fruit or without fruit SEason them with Pepper and Salte Cloues and mace and so laye them into your paste with Corance or Prunes great Raisins and if you will butter and a little vergious To bake small meats TAke Egges and séethe them hard then take the yolkes out of them and braye them in a morter and temper them with Creme and then straine them and put to thē Pepper Saffron Cloues Mace small raisins Almonds blanched and small shred and grated bread Take Peares also sodden in Ale and bray and straine them with the same Licour and put therto Bastard and Honny and put it into a pan and stir it on the fire til it be wel sodden then make little coffins and set thē in the Ouen til they be hard and then take them out againe and put the foresaid licour into them and so serue them forth To make small bake meats of Sirup and Peares TAke Peares and séethe them in Ale then bray them and straine them and put Sanders to them and Ale with the spices aforesaide and the Coffins in likewise ordered and so put in the sirup How to bake Venison VVHen it is perboiled season it with Salt and Pepper somewhat groce beaten and a little Ginger and good store of swéet Butter and when the Venison is tender baked put to it half a dosen spoonfull of Claret wine and shake it well togither To bake Venison to eat hot CVt the Venison in faire péeces in quantitie as you will haue your pasties and perboyle it that doon stick the grain side ful of Cloues and Lard the lean side with good lard and season it with pepper salt and all manner of spices then put the grained side of the venison downwards into the coffin of brown paste and so close it and bake it and whē it is open turn the grain side vpward To bake Venison to eat colde TAke Venison and cut it as the graine goeth and cut it in quantity as ye wil haue your Pasties and perboile it in faire water then take Lard and cut it in length of your flesh and therwith lard it as thicke as you can so that one péece of the Larde touch not an other Then take all manner of spices salt and Vinagre that doon put it into brown paste and bake it To bake Venison of red Deere LAye it in water and then wash it very clean out of the water if it be clean draw it with Larde then take meale and sift it and take faire licour and let it boile make your paste with that then take Béefe suet mince it and beate it driue out your paste very thick close it and let it bake six houres when it is half baked take Cloues mace and Vinagre and so boile thē togither put them into your redde Déere at a little hole made for that purpose And when you haue so doon stop the hole with some of the same dough and then set it in againe vntill it be inough To bake Venison of Fallow Deere LAy it in water and wash it very clean then perboile it if it be of the side raise the skin of it if it be of the haunch presse it season it with pepper and salt take good store of Oxe Suet and mince it very fine when von haue minced it beat it thē take Flower butter and Egges and make your paste stiffe then driue it out and then put in your suet and Venison and close it then take the yolk of an egge and a
and salt and make your pies but euen meet for one gubbin and put to it sweet butter let it not drye To bake a Stockfish SEason your Stockfish with pepper salt and lay it into the paste and put good store of butter to it and shred onions small and percely and cast it vpon the stockfish put a little vergious vnto it and bake it How to bake watered Herrings LEt your Herrings be wel watered and season them with Pepper and a little Cloues and mace and put vnto them minced Onions great raisins and small a little swéet butter and a little sugar and so bake them How to bake Custards TAke to euery pinte of Cream fiue Egs and put in no whites and straine your Cream and Egges together season it with Cloues mace and sugar and when your paste is well hardened in the Ouen hauing small raisins dates put in your stuffe and let it not bake too much for much baking will make your Custard to quaile or els to fall Doucets after the same sort How to bake Wardens COre your wardens and pare them and perboyle them and laye them in your paste and put in euery warden where you take out the Core a Cloue or twain put to them Sugar Ginger and Sinamon more sinamon then ginger make your crust very fine and somewhat thick and bake them leisurely How to bake Quinces TAke half a pound of Sugar and a dosen of Quinces and pare them take half an ounce of Sinamon and Ginger take fine flower sweet butter and Egges and make your paste then put in all your stuffe and close it vp Another to bake Quinces COre your Quinces and fair pare them perboyle them in seething licour Wine or water or halfe wine and half water and season them with Sinamon and sugar and put halfe a dosen Cloues into your Pyes amongst them and halfe a dosen spoonful of rosewater put in good store of sugar If you will bake them a slighter waye you maye put in Muscadell to spare Sugar How to bake Orenges FAire péele your Orenges and pick away all the white that is vnder the peele and so lay them in fine paste and put into them Sugar very little Sinamon or none at all but a little Ginger and bake them very leisurely Roast Meates To roast Venison FIrst perboile it and then make it tender east it into cold water then Lard it and roste it and for sauce take broth Vinagre Pepper Cloues and mace with a little salt and boile these togither and serue it vpon your Venison How to roast a Hare VVAsh him in faire water thē perboile him and lay him in colde water againe then Larde him and roast him on a Broche then to make sauce for him take red vinagre Salt Pepper ginger Cloues Mace and put thē togither then mince apples and onions and fry them in a Panne then put your sauce to them with a little sugar and let them boyle well togither thē baste it vpon your Hare and so serue it To roast a Capon YOu must roste a Capon with his head off his wings and Legs on whole Roste a Phesant ¶ As a Capon and when you serue him in stick one of his fethers vpon his brest Partridge as a Phesant but no Fether. Roste a Quaile With his legs broken and knit one within an other Roast a Crane With his legs turned vp behinde him his wings cut of at the ioynt next the bodye and then winde the neck about the broche and put the bill into his brest Heron Curlew and Bitter as a Crane but the Bittures head must be of Roste a Plouer With his head off and his Legs turned vpward vpon his back Roast a Snite With his Bill put into his brest and his Legs turned vpward vpon his brest To roast Woodcocks FIrst pluck them and draw out the guts leaue the Liuer still in them then stuffe them with lard chopped small and Ienoper beryes with his bill put into his brest and his feet as the Snite and so roast him on a spit and set vnder it a faire large pan with white wine in it and chopped Percely Vinagre salt and ginger then make tostes of white bread and toste thē vpon a grediron so that they be not brent thē put these tosts in a dish and lay your woodcoks vpon them and put your sauce the same broth vpon thē and so serue them forth To make Allowes of Eeles TAke and splat an Eele by the back and keepe the belly whole and so take out the bone then take onions percely Time and Rosemary chopped together and put therto pepper and salt and a little Saffron and so lay it vpon the Eeles and thē wrap it vp in Culpines and put them vpon a spit and so roast them To make a Frycace of colde Mutton or Veale CHop flesh small and fry it in swéet butter and then put thereto a little white wine Salt and Ginger and serue it foorth in faire dishes To make a Fricace of Goose giblets or Hennes or Capons FIrst cut them in prety péeces and so boile them in water til they be tender thē fry them in butter and so serue thē forth with pouder of Ginger and Salt To make a Fricace of a good Haddock or Whiting First seeth the fish and scum it and pick out the bones take Onions and chop them small then fry them in Butter or Oyle till they be enough and put in your Fish and frye them till it be drye that doon serue it forth with pouder of Ginger on it To fry Whitings FIrst flay them and wash them clean and scale them that doon lap them in floure and fry them in Butter and oyle Then to serue them mince apples or onions and fry them then put thē into a vessel with white wine vergious salt pepper cloues mace and boile them togither on the Coles and serue it vpon the Whitings To fry a Cods head FIrst cleue it in péeces and washe it clean and fry it in Butter or Oyle Then cut Onions in rundels and so frye them that doon put them in a vessell and put to them red wine or vinagre salt ginger sinamon cloues mace and boile all these well togither and then serue it vpon your cods head Tartes To make a Tarte of Cheese TAke good fine paste and driue it as thin as you can Then take cheese part it mince it and braye it in a morter with the yolks of Egs til it be like paste then put it in a faire dish with clarified butter and thē put it abroade into your paste and couer it with a faire cut couer and so bake it that doon serue it forth To make a Tarte of Prunes TAke Prunes and wash them then boile them with faire water cut in halfe a peny loaf of white bread and take them out and straine them with Claret wine season it with sinamon Ginger and Sugar and a little Rosewater make the paste as