and then put your spice and sugar vpon your Cocke and put in your fruit betwéen euery quarter and a péece of golde be betwéen euery peece of your Cocke theÌ„ you must make a lid of wood fit for your pipkin and close it as close as you can with paste that no ayre come out nor water can come in and then you must fil two brasse pots ful of water and set on the fire and make fast the pipkin in one of the brasse pots so that the pipkins féet touche not the brasse pots bottom nor the pot sides and so let them boils four and twenty houres and fil vp the pot still as it boiles away with the â—ther pot that stands by and when it is boyled take out your gold and let him drink it fasting and it shall help him this is approued How to stew a Neates foote FIrst let your Neates foote be scalded and made cleane Then take Onions slicâ— them and boile them well in faire water Then take half water and halfe wine 〈◊〉 muche as neede to serue for the boyling of thâ— Neates foot which wil be soone enoughâ— puâ— it in a pipkin Put therein some cloues and 〈◊〉 the whole pepper and take the onions out oâ— water they were sodden in put them intâ— the same pipkin the neats â—eet with them tiâ— it be almost enough Then take a litle Vergious half a dish of sweet butter and a litle sugar and let them boyle a litle together servâ—â— them in vpon sops How to make stewed pottage in Lâ—â—â— TAke a faire pot and fil it full of water take a saueer â—ul of Oyle Oliue and pâ—â— it into the pot theÌ„ set your pot on the 〈◊〉 and let it boyl Then take parslie rootes anâ— fennel roots and scrape them cleane then tuâ— them of the bignesse of a Prune and put them into the pot TheÌ„ take bread and cut it in sopâ— and cast it into a pot of wine the wine 〈◊〉 it anâ— put it in the pot Then take rosemary Time and parsley and binde them together and put them into the pot then take Dates Prunes Corrans and great Raisons and wash them cleane and put them in the pot Then season your pot with salt Cloues Mace and a litle sugar If it be not red enough take Saunders and colour your pot therwith looke that your broth be thick enough How to stew beefe TAke béefe and smyte it in péeces and washe it in faire water and strain that water and put it in the potte with the Béefe and boyle them together Then take Pepper Cloues Mace Onions parsley and sage cast it therto and let it boile together Then make liquor with bread and thicke it and so let if séethe a good while after that the thicking is in Then put in Saffron salt and vinegar and so serue it foorth Another way to stew Beefe BOil your flank of béef verie tender til the broth bée almost consumed then put the broth into a pipkin put to it Onions caret roots shee l smal being render sodden before and pepper grose beaten vergious and halfe a dish of swéet butter and so lay it vpon How to make brine to keepe Lard TAke faire Water and white salte and all to stirre them with a staffe a good prity while then lay the lard in it one night and one day to soake out the blood of the Lard Then make new brine in like maner and beat it vntil the time that the salt is consumed and then it will be clear that done put the brine in a prety tub that hath a couer wel fastened theÌ„ lay in your Lard and kéep it vnder brine with splints theÌ„ couer the tub close and thus ye may kéepe the Lard white and swéet two or thrée yeres with change of Brine when néed shal require To make Maunger Blaunch TAke half a pound of Rice verie clean picked and washed theÌ„ beat it very fine and searse it through a fine searse put the finest of it in a quart of mornings milke strain it through a strainer and put it in a faire pot and set it on the fire but it must be but a soft fire still stir it with a broad stick And wheÌ„ it is a litle thick take it from the fire and take the brawne of a verie tender Capon and pul it in as smal péeces as ye can and the Capon must be sodden in faire water the brawn of it must bee pulled as small as a horse haire with your fingers put it into the milke which is but halfe thickened and then put in as much sugar as ye think wil make it swéet and put in a dozen spoonfuls of good Rosewater and set it to the fire again and stir it well in the stirring all to beate if with your stick from the one side of the pan to the other and when it is as thick as pap take it from the fire and put it in a fair platter and wheÌ„ it is cold lay thrée slices in a dish and cast a litle sugar on it and so serue it in How to sowce a Pigge YOu must take white wine a litle swéet broth and halfe a score of nutmegs cut in quarters then take swéete Margeram rosemary baies and Time and let them boile all together scum them very cleane when they be boiled put them in an earthen pan and the sirrop also and when ye serue them a quarter in a dish and the baies nutmegs on the top Baked meates To make paste and to raise coffins TAke fine flower and lay it on a boord take a certaine of yolkes of Egges as your quantitie of flower is then take a certaine of Butter and water and botle theÌ„ together but you must take héed ye put not too many yolks of Egges for if you doe it will make it dry and not pleasant in eating and ye must take béed ye put not in too much Butter for if you doe it wil make it so fine and so short that you cannot raise and this paste is good to raise all maner of Coffins like wise if ye bake Venison bake it in the paste aboue named To make fine paste another way TAke butter and ale and seeth them together then take your flower and put thereinto three egs sugar saffron and salt To make short paste in Lent TAke thick almond milke séething hot so wet your flower with it sallet oyle fried saffron and so miggle your paste altogether and that will make good paste How to bake Venison or mutton instead of Venison TAke leane venison or mutton and take out all the sinewes then chop your flesh veris smal and season it with a litle pepper and salt and beaten cloues and a good handful of FenneÌ„l seeds and mingle them altogether Then take your Larde and cut it of the bignesse of a goose quill and the length of your finger and put it in a dish of
take a quartern of sugar and one ounce and foure spoonfuls of sinamon and halfe a spoonfull of Ginger and mingle them altogether then take lumps of marrow of the quantitie of your finger and put it on your péeces of paste afore rehearsed and put vpoÌ„ it two â—poonfuls of your sugar and spices then take a â—itle water and wet your paste therewith then make them euen as ye would make a pastie of Venison then prick them with a pin and frie them as ye frie fritters when they be fried cast a litle sugar on them and so serue them in How to make frians in Lent TAke Valsome Eeles and sée they be fat and cut the fish from the bone and mince it smal and a Warden or two with it Then season it with Pepper salt cloues mace and Saffron then put to it corrans Dates and Prunes smal minced and wheÌ„ your fruit is altogether then poure on a litle Vergious and cut it in litle péeces and so bake it put a péece of Butter in the midst of the péeces to make it moyst so close it and bake it How to make Snowe TAke a quart of thicke cream and fiue or sixe whites of egs a sawcerfull of Sugar and a sawcerfull of Rosewater beate altogether and euer as it riseth take it out with a spoone then take a loafe of bread cut away the crust and set it vpright in a platter Then set a faire great Rosemarie bushe in the middest of your bread theÌ„ lay your snow with a spoon vpon your resemary vpon your bread gilt it To make a good Gellie FIrst take foure Calues féete and scald oâ—â— the haire of them then seeth them in fairâ—â— water til they be tender Then take out your féet and let your broth stand till it be cold then ye shall take of clean the féete from it and then put Claret wine and a litle Malmesey to it it ye haue a pottel of Gellie water then put to it a quart of wine and a pint of Malmesey then season it with salt and put therto one pound of Sugar one ounce of Ginger one ounce and a halfe of Sinamon twelue cloues twelue pepper cornes and a litle Saffron so boile all together then take a good sawcerful of Vinegar and lay your turnfall therein and then put it to your Gellie til it be somwhat kéeled then put in your whites of egs and let al these boil together Then set all these by and within a while let it run through your bag To make Gellie both white and red TAke foure Calues feete scalde them verie cleane and cut them in the middest and as néere as ye can take away al the fat clean out of the ioints and let the féete lie in faire water foure or fiue houres change the waters often Then take a clean pot and put your feete in it and put to them thrée quarts of fair water and scum it verie cleane euer as any fat doeth rise â—et it bee taken away and so let it seeth till the third part of your liquor be sodden away and your feet very tender then take it from the fire and let the liquor run through a strainer into a faire earthen pan and set the pan in some cold place that it may be stiffe and when it is stiffe take a sharp knife and cut away the vppermost of the gellie as thin as you can theÌ„ deuide your gellie in the pan put it in two earthen pots take thrée ounces of sinamon large and wash it verie cleane then breake it of the bignesse of a penie Take of case Ginger almost an ounce and pare it cleane then cut it as much as if you would eat it with figs then take two nutmegs and cut them in four or fiue peeces and put all this in one of your pots and put therto a pound of Sugar as ye thinke good and put thereto a sawcerfull of white Viniger and a litle fayre white salt faire picked and very clean then set your pot in a soft fire and so let it stew but not séeth and let the pot be couered verie close wheÌ„ it hath stued a while with a spoone assay it whether it be flashy in the mouth if it be put in a litle more Sinamon and if it be hot of the spice put in a pint of white wine and let it stew a while Then take the pot from the fire and let it stand till it be betwéen hot and cold theÌ„ take the whites of ten Egs and beat them well and put them into the pot but see that your liquor be not too hot nor too cold when you put them in Then set your pot to the fire againe when the Egs be hardened with a spoone take them cleane off and set the pot from the fire ere yes take of the whites Then haue your gelly bag clean and hang it in a fair place and put in the bottome of your bag a litle Margeram and so let it run through your bag thrée or foure times or more if neede require but keepe alwaies a cleane cloth ouer the mouth of your bag then cast your dishes when all is runne out be wel ware ye haue no dust when it runneth or wheÌ„ you shal cast it and haue a litle fire beside your bagge when it is running make your red gellie of your other pot and season it as ye did the white gellie and doo thereto in the putting in of the Egs as yee did before But for the Nutmegs ye must take twentie cloues bruised and beware ye make not too deep a colour of your Turnesal at the first but take of it by litle and litle at once and put in the bottome of your bag a litle Rosemary so vse it els in euerie thing as ye vsed the white To make gellie with flesh TAke knuckles of Veal and cut the ioints al to peeces and lay them in faire water the space of an houre then wash them cleane and lay them in faire water again the space of half an houre Then take a faire pot and put your flesh in it then fill your pot with Claret wine and water and set it to the fire and scum it as clean as ye can then let it boyle as softly as ye can for the sooner it is boyled the longer it wil bee ere it come to a Gellie therefore it must boyle but softlye when it is boyled straine the liquor into a fair boll and when it is cold take off the greace that lyeth vpon it then take of the cléerest of the stuffe and put it in a faire pot and seeth it and then put in your Sugar then take Synamon graines cloues long Pepper Nutmegs and ginger of each of these a quantitie then bruise them and searce out the smal spices and put the greatest into your pot when it boyleth put in whites of Egs beaten Then take a Scummer and scum them as they rise and drie your Turnesall by
temper all these with your Veale then make balles thereof as big as Walnuts and boyle them in beefe broth or mutton broth as ye did the other before rehearsed and put into your broth ten beaten cloues a race of Ginger a litle Vergious foure or fiue lumpes of marrowe whole let them stew the space of an houre then serue them vpon sops eight or nine in a dish and betwixt the balles you must laye the lumps of marrow To make almond butter after the best and newest maner TAke a pound of almonds or more as ye wil blanch them in cold water or in warme as ye may haue leysure after the blanching let them lie an houre in cold water then stampe them in fair cold water as fine as ye can then put your almondes in a cloth and gather your cloth round vp in your hands and presse out the milke as much as you can if ye thinke they be not smal enough beat them againe and so get out milke as long as you can Then set it on the fire and when it is ready to séeth put in a good quantitie of Salt and Rosewater that will turne it and after that it is in let it haue one boyling and then take it from the fire and caste it abroad vpon a linnen cloth and vnderneath the cloth scrape off the whey as long as it will runne Then scrape together the butter into the midst of your cloth and binde the cloth together and let it hang so long as it will drop Then take péeces of Sugar as much as yee think will make it swéet and put therto Rose-water a litle as much as wil melt the Sugar and fine pouder of saffron as ye think wil collour it and let both your Sugar and Saffron stéepe together in that litle quantitie of rose-Rose-water with that season vp your butter when you wil make it How to make Ipocras TAke of chosen Sinamon two ounces of fine Ginger one ounce of graines half an ounce of Nutmegs half an ounce bruise them al and stampe them in thrée or foure pintes of good odifferous wine with a pound of Sugar by the space of four and twenty houres then put them into an Ipocras bag of woollen and so receiue the liquor The readiest and best way is to put the spices with the pound of Sugar the wine into a bottel or a stone pot stopped close and after xxiiii houres it wil be ready then cast a thin linnen cloth and letting so much run through as ye wil occupie at once and kéepe the vessell close for it will so well kéepe both the spirite odour and vertue of the wine and also spices To make Ipocras another way TAke a gallon of wine an ounce of sinamon two ounces of ginger one pound of Sugar twentie cloues bruised and twentie cornes of pepper big beaten let all these soake together one night then let it run through a bag and it will be good Ipocras To make Egs vpon sops TAke Egs and potch them as soft as ye can then take a fine manchet and make soppes therof and put your sops in a dish and put vergious thereto and Sugar and a litle Butter then set it to the fire and let it boile then take your egs and lay them vpon your sops and cast a litle chopt Parslie vppon them and so serue them in To make Egs in Lent TAke Hennes Egges and put out cleane the white and the yolke Then wash your shel clean and take almond milk and séeth it with Isanglas or of the broth of a Pike or a Tench and when it is sodden take it off but before yée take it from the fire ye must season it with sugar and salt and fill your egge shels before the milke be cold Then make a hole in the Egge aboue and cut out so much of the white as yee wil make your yolks then colour your mylke that he left afore with Saffron like the yolk of an egge and fill vp the hole againe therewith and let it stand til it be occupied How to make caste creame TAke milke as it commeth from the Cow a quart or lesse and put thereto raw yolks of Egges temper the milke and the egges together Then set them so tempered vpon a chafingdish of coales and stirre it still and put sugar to it and sée it curd not and it will be like creame of Almonds when it is boyled thicke enough then caste a litle sugar on it and sprinkle Rosewater vpon it and so serue it in To make caste Creame another way TAke the milke that is milked ouer night scum off the Cream then take the milk and sixe whites of egs straine them together and two yolks of egs mingled together and boyle them altogether vntill they turn to a Curds then put thereto a quantitie of Virgious and then it will turne then take the same and put it in a linnen cloth and hang it vpon a pin a litle while let the whay run from it Then take it downe and straine it into a platter and season it with a litle Rosewater and Sugar and so serue it To make clowted Cream after Mistres Horsmans way WHen you haue taken the milke from the Kine straight set it on the fire but see that your fire bee without smoake and soft fire and so kéepe it on from morning tell it be night or nigh therabout and ye muste be sure that it doth not séeth all that while and ye must let your milke be set on the fire in as broad a vessell as you can Then take it from the fire and set it vpon a boord and let it stand al night theÌ„ in the morning take off the cream and put it in a dish or where ye wil. How to make Creame of Almonds TAke thick Almond milke and séeth it a lytle then take it from the fire and corne it with salt and vinigre Then cast it in a cloth and with a litle knife scrape in vnder the cloth and there will come out whey Then put the Creame together in the midst of the cloth and hang it on a pin and let more whey drop out til ye thinke it be well Then put it in a vessell and put to it sugar plentie if it hange too long that it be too drie then temper it with swéete wine and dresse it if you wil with smal raisins and lay it like morterels or els put it abroad and lay borage â—aues vpon it or els red comfets and so serue it in How to make a good posset curde TAke your milk and set it on the fire and set it sâ—â—th put in yolks of egs according to the quantity of your milk but see that your egs be tempered with some of the milke ere yâ— put theâ—â— to the milke that is on the fire or els it will fall together and mar all and yée must stirre it stil til it séeth and begin to ryse Then take it off from the fire
the fyre and rub it cleane and colour your Gellie therewith then take your bag and put Rosemarie in the bottome of it and hang it by the fire side and let your gellie runne two times through your bag into a faire vessell To make gellie with fish TAke Tenches and scalde them and drawe them and wash them cleane then put your Tenches into a fair pot then take white wine or claret and fill your pot therewith then take Isenbras as much as ye think best Then take your pot and set it on the fire and let it boyl the space of an hower and a half then take it from the fire and let your liquor run through a strainer then let your liquor stand till it bee colde Then order it in euerie point as yee did the other before that is made with flesh All necessaries apperteyning to a Banquet SYnamon Sugar Nutmegs Pepper Saffron Saunders Coleander Anniseeds Licoras al kind of Comfets Orenges Pomegranate Tornesall Lemmons Prunes Corrans Barberries conserued Paper white and browne seeds Rosewater Raisons Rie flower Ginger Cloues and mace Damask water Dates Cherries conserued sweete Orenges Wafers for your Marchpanes seasoned and vnseasoned Spinnedges To make a Tyssan TAke a pinte of Barley beeing picked sprinkled with faire water so put it in a faire stone morter and with your pestel rub the barley and that will make it tuske then pick out the barley from the huskes and set your barley on the fire in a gallon of faire water so let it seeth til it come to a pottell then put into your water Succory Endiue Cinkefoyle violet leaues of each one handfull one ounce of anniseeds one ounce of liquoris bruised and thirtie great raisons so let all this geare seeth till it come to a quart then take it of let it stand and settle and so take of the clearest of it and let it be strained and when you haue strained the clearest of it thē let it stand a good pretie while Then put in foure whites of Egs al to beaten shels and all then stir it well together so set it on the fire againe let it seeth and euer as the scum dooth rise take it of and so let it séeth a while then let it run through a strainer or an Ipocras bagge and drink of it in the morning warme How to clarifie Whey TAke the iuyce of Fumetorie halfe a pint of the iuice of Borage of Endiue of the tendring of hoppes of each of them a quarter of a pinte thē put al these iuices to a pottle of whey with three whites of Egges beaten and with Sugar sufficient then boyle them on an easy fire take away the scum of it as it riseth and when it is cold let it run through a fayre strayner take thereof euery morning halfe a pinte and before supper as much this wil pure your blood and wil continue good foure daies How to make fillets Gallantine TAke faire Pork and take of the skin and roste it halfe enough then take it off the spit and smite it in faire peeces and cast it in a faire pot then cut Onions but not too small and frie them in faire suet put them into the Porke then take the broth of Beefe or Mutton and put thereto and set them on the fyre and put thereto powder of Pepper Saffron cloues and Mace and let them boil well together Then take faire bread and Vinigar stéepe the bread with some of the same broth straine it and some bloud withall or els saunders and colour it with that and let all boyle together then cast in a litle Saffron and salte and then may you serue it in How to make Gallantine TAke tostes of white bread boile thē on a chafingdish of coals with vinigar whē it hath soked afore in the vinigar and in the boiling put in a branch of Rosemarie Sugar Synamon and Ginger straine it and serue it How to make tostes of Veale TAke the kidneyes choppe them verie small then put to it foure or fiue yolkes of Egges three spoonefull of sugar a little synamon and Ginger a spoonefull of Corrans cleane washed and picked choppe them altogeather then make sops of stale white breade and lay your stuffe vpon them and take a frying pan and a dish of sweet Butter in it and melt it then put in your tosts and frie them vpon a soft fire then lay them in a dish and cast sugar on them your fire must be verie soft or els they will burne To make an apple moyse TAke apples and cut them in two or four peeces boyle them till they bee soft and bruise them in a morter and put thereto the yolks of two Egs and a litle swéet butter set them on a chafingdish of coales and boyle them a little and put thereto a litle Sugar synamon and ginger and so serue them in To make Pescods MAke your past with fine flower yolkes of Egs make it short and driue it thinne Then take Dates Corrans marrowe and cut them like Dice and season them with salt because of the marrow a litle then put in Synamon sugar and Ginger make your past as you do for the Frians in Butter or suet and serue them in To make pescods another way TAke apples and mince them small take Figs Dates Corans great Raisons Sinamon Ginger and Sugar mince them and put them all together and make them in lytle flat peeces and fry them in butter and Oyle Pettie seruices TAke faire flower Saffron and sugar make thereof paste and make thereof coffins and take the yolkes of Egs tried from the whites and see the yolks be all whole Then lay three or foure egs in the coffin and two or three peeces of marrow then take powder of Ginger sugar and corrans and roll the marrow in it and put all in the pie and couer it or bake it in a pan To make Spanish balles TAke a péece of a leg of Mutton and pare away the skin from the flesh chop the flesh very small then take marrow of beefe and cut it as big as a hasell nut take as much of marrow in quantity as yee haue of flesh put both in a fair platter and some salt and eight yolks of egs and stirre them wel together then take a litle earthen pot and put in it a pint and a halfe of beefe broth that is not salt or else Mutton broth and make it seeth then make balles of your stuffe and put them in boyling broth one after another and let them stewe softly the space of two houres Then lay them on sopps three or foure in a dish and of the vppermost of the broth vpon the sops and make your balles as big as tennis balles To make balles of Italie TAke a peece of a legge of Veale perboyle it then pare away al the skin and sinews and chop the Veale very small a litle salt and pepper two yolks of Egges hard rosted and seuen yolks raw