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
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
baste it with salt and water or else rubbe it with some lard 35. Cus blanes or Thiastias Pull them and leave them their heads and draw them truss up their legs as the Woodcocks then whiten them on the fire and stick them or if you will in little roses on the thighs when they are rosted serve with a Poivrade under 36. Heron. Pull it and draw it then seek our six galls which are on the body of it and a seventh which is within ttuss up the legs along the thighs whiten it on the fire and stick it wrap up the neck with butter'd paper then rost it and when it is rosted serve 37. Chine of Hare After you have taken off the skin and emptyed him cut him chine-way that is as far as the shoulders then take off three skinnes which are on 't then trusse it up behind stick and rost it and serve with a Poivrade 38. Shoulder or loyn of Boare After you have beaten it well take the Venison out of it which is commonly called the Lard then stick it rost it and serve with a Sauce Robert or with a Poivrade As for the Loine lard it with great lard and pass it in the panne with fresh scam and flowre then seeth it with broth and water in a great earthen panne or kettle season it well and when it is almost sod put into it one pint of white wine and all being reduced to the proportion of a sauce you may serve it under the shoulder or if you will serve it dry it must be of a more haut goust 39. Pork You may disguise it near hand like the Boare that is that after you have beaten it well you shall endore it with blood and a while after stick it and spit it not forgetting well to endore the feet with blood before it be rosted serve it as the Boare with sauce or without it 40. Fawn Before it be mortified too much dress it very neatly truss it up and take off some skins which are on it and look like slime then whiten it on the fire for to stick it so that it be not too much whitened because it would put you to too much trouble take heed also lest you burn the head or lest the hair of it become black spit it and wrap the head with butter'd paper when it is rosted serve with a Poivrade 41. Fawn of Roebuck Dresse it as the above written trusle it up and lard it wrap up the head also with buttered paper and when it is rosted serve it with a poivrade orange or sweet sauce 42. Fillet of Roebuck After you have stuck it rost it wrapped up with butter'd paper after it is rosted serve it with a poivrade Another way You may lard it with mean lard and stick it on the top with smaller lardons when it is at the spit make a pickle under it and after it is rosted stove it and serve 43. Breast of Veale farced Take it white and fat and let it steep in water till your Farce is ready which you shall make thus Take of the flesh of a Fillet of Veale beef suet crums of bread boyled capers mushrums a few fine herbs and yolks of eggs mince all together well seasoned and farce the breast with it which being done close it up with pricks or sow it up and whiten it in warm water this is to serve it boyled For to rost it put into your Farce palats of beef and other things and fill it not so much as for to boyl after you have stuck it and spitted it make under it what ragoust you will after it is rosted and the sauce well seasoned stove it with it and serve 44. Surloine of Mutton To serve it with ragoust into stakes or whole you must passe it in the panne with butter or melted lard being flowred then stove it with broth a bundle of herbs and some capers and for to thicken the sauce fry a little flowre with some lard and when the flowre is brown put to it a minced onion and a drop of vinegar let all stove together and serve garnished with what you have You may rost it stuck with parsley and when it is rosted serve it dry or with verjuice of grapes 45. Loine of Mutton After it is well mortified lard it with great lard and spit it make a pickle with onion salt peper a very little of orange or lemon peele broth and vinegar after it is rosted stove it with the sauce which for to thicken you shall use a little flowre passed in the pan with some lard as abovesaid garnish it with what you have capers are good for it and some Anchovis You may give it the thickning of turnips strained serve 46. Ribbe of Beef Take a rib of the first peece well interlarded with the fat very white spit it when it is almost rosted take up the Fillet and baste it with a little broth For to make your ragoust cut it into very thinne slices with two or three chibols whole or otherwise salt peper a little of chippings of bread or any thickning you have then mixe all together and stove without covering serve the ragoust with a little vinegar or juice of a leg of mutton you may mixe it with what you have have a care that the rib of beef be not black with too much rosting 47. Neats tongue fresh Seeth it dress it stick it and rost it on the spit after it is rosted cut it along in the midst and serve with such ragoust as you will Another way Stove it with a little wine sugar and clove untill the sweet sauce be made and if it is not strong enough put in it a drop of vinegar then serve 48. Joint of Mutton after the Kingly way Take a good joint of Mutton big and short beat it well take off the skinne and take out the Knuckle bones flowre it and passe it in the panne with lard or fresh seame then seeth it with a little broath well seasoned with mushrums trousfles and beatilles when it is almost sod fry a little flowre with an onion a drop of vinegar and a little beaten lard stove all together serve with a short sauce and garnisht with pomegranats or lemon sliced 49. Joint of Mutton farced You shall finde the way of farcing of it in the discourse of the Potages after it is farced stove it with good broth and a bundle of herbs fry into it flowre mushrums and stakes for to garnish seeth well all together and thicken the sauce well with what sharpness you will lemon orange or verjuice serve garnished with what you have over your small stakes 50. Fat henne Dresse it cut off the extremities of it and lard it with meane lard after it is flowred passe it in the panne with lard or fresh seam then stove it with good broth and season it when it is almost enough fry into it mushrums fat liver a little flowre and an onion stuckt 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
and Mushrums then serve 36. Potage of Tortoise Take your Tortoises cut of the Head and Feet seeth them in Water and when they are neer sodden put a little white Wine therein some fine Herbes and some Lard When they are sod take them out of the shell and take out the Gall cut them into peeces and pass them in the pan with good Butter then stove them in a dish as also your Bread with some of your Broath Garnish it with your Tortoises well seasoned with Sparagus cut with juice and with Lemon then serve 37. Potage of sucking Pigge After you have dressed him neatly cut it into five peeces whiten them in some Broath or fresh Water and put them in the Pot with good Broath put some fine Herbes to it and a peece of Lard but have a care they do not boil drie Stove your Bread and Garnish it with your Pigge the Head in the midst of the quarters and the Purtnances or Abatis round about the dish then serve 38. Potage of mine'd Mutton Take a joint of Mutton mince it with beef suet or Marrow and stove it in a Pot stove also your Bread in a dish with the best of your Broaths After this Garnish it with your Achâ—s or minc'd meat together with juice Combes Beatâ—lles filled with dry Bread otherwise Tailladins that is peeces of Bread of the length and bigness of a finger in the shape of Lardons which you shall pass in the pan with good butter untill they be brown and as it were rosted and stove it well also then serve 39. Potage of Knuckle of Beef Smother it well in a Pot untill it be almost boiled to peeces and well seasoned with a bundle of herbes Cloves Capers Mushrums Truffles Then stove your Bread and Garnish it with your Knuckle and it's implements 40. Potage of Capon with Rice Take a Capon dress it well and put it in the Pot with good Broath well seasoned take your Rice well pickt wash and dry it before the fire then seeth it by degrees with good Broath Stove your Bread put your Capon on it and Garnish it with your Rice if you will you may put some Saffron to it and serve 41. Potage of Pullets with Rice It is made after the same way as the Capon Dress them truss them up put them in the Pot and season them alike Make your Rice ready the same way your Bread being stoved and Garnished as above said serve 42. Potage of Knuckle of Beef with Tailladins Whiten your Knuckle seeth and season it well and with the Broath seeth also your Tailladin You shall put with it an Onion stuckt with Cloves and a little thin then stove your Bread and Garnish it with the Knuckle and with your Tailladins which are peeces of Bread of the length and bigness of one finger passed and fried in the pan with Butter or Lard as above said in the 38th Article If you will you may put some Saffron in it then serve Capon with Tailladin and all other meat is done the same way and being made ready thus it shall be called such meat with Tailladin 43. Potage of the Boyler or great Pot. Stove some crusts of brown Bread with some good broath of your boyler great pot or beefe pot seasoned with pepder salt and a little minc'd parsley then serve the first cuttings of loafes are served in the like manner without parsley or pepper if you will 44. Potage of a Calfs-head fry'd When it is sodden take out the bones and cut it into as many peeces as you will then flower it and fry it with butter or lard then stove your bread and garnish it with what you have fry'd serve the dish well filled and garnished as with mushrums pom-granats or sliced lemons and juice of lemons 45. Potage of fryed Mutton with Turnips Take the upper ends of the brests of mutton fry them and seeth them well untill they be fit to receive the turnips which after you have cut them into slices or peeces and also well fried you shall put with your mutton well sod seasoned with clove salt and a bundle of hearbs stove your bread and take up If your potage is not thick enough fry a little flowre into the broth for to thicken it and mixe with it some white pepper and vinegar then serve 46. Potage of the handles or knuckles of shoulders with Ragoust When your handles or knuckles are whitened in fresh water floure them pass them in the pan with butter or lard seeth them in an earthen pan with al the implements which can abide seething as sparagus mushrums truffles stove your bread or crusts with good broath and garnish it with your handles or knuckles sparagus mushrums and all what you have then serve 47. Potage of rosted Woodcocks After they are rosted put them in the pot with good broath and a bundle of hearbs seeth them well then stove your bread and garnish it with your woodcocks and all what you have then serve You may also doe in the same manner as of the marbled partridge 48. Halfe a Bisque Take pigeons somewhat big open them and seeth them as the Bisque whereof you will easily finde the making if you have recourse to the table garnish and season them also the same way so that it may be as good as the bisque if you can then serve 49. Jacobin's potage with cheese Take a Capon garnished with his bones fitted as wings and legs some cheese whereof you shall make as many beads as of flesh and you shall besprinkle all with almond broath if you can If it be not thick enough allay two or three egs and give it colour with the fireshovell Now to make your broath the better stamp the bones and boyle them with the best of your broaths well seasoned stove your bread which you may garnish with pistaches lemons or pomgranats then serve A Table of the farced Potages POtage of farced capons 1 Potage of young pullets without bones farced 2 Potage of pullets farced 3 Potage of young pigeons farced 4 Potage of farced ducks 5 Potage of knuckles or leggs of veal farced 6 Potage of breast of veal farced 7 Potage of calfe's head without bones farced 8 Potage of lamb's heads without bones farced 9 Potage of joint of mutton farced 10 Potage of farced goose 11 Potage of farced partridges 12 Potage of turkie farced 13 2. How to make Farced Potages 1. Potage of Capons farced After they are well dressed take out the bones at the necke and fill them up with all kind of beatilles as young pigeons the flesh of capon well minced with beefe or mutton suit and when they are well seasoned and trussed up put them in the pot with good broath seeth them and stove your bread which you shall garnish with your capons and all sorts of beatills and serve 2. Potage of farced cockerels without bones After they are dressed take out the stomack bone fill
mince them or cut them small with some Pork suet some Lard and some Porks flesh stove them all together in a pot it being sodden and cold you shall mix with it a little Milk and some raw Egs then you shall powre it into the great gut of a Hog with the same seasoning as the white pudding Make some with half milk and half water when it is made rost it on the gridiron with a fat paper and serve 11. Servelats Take a Beefs gut and scrape it well take some lard some pork or mutton flesh or any other you will and after you have minced it well stamp it with peper salt white wine clove fine herbs onion and a little of fresh porks suet then powre your implements into this gut cut into peeces according to the length of a Servelat which you shall tye at the end and shall hang it on the chimney When you shall use them seeth them in water and about the latter end put into it a little wine and some fine herbs when they are sodden you may keep them one moneth Serve 12. Pullets pickled Take your Pullets cut them in two and beat them then steep them in Vineager well seasoned with salt and spice When you will serve flowre them or else make for it a small paste with two raw egs and a little flowre allayed with these egs fry them with melted lard or fresh scame and after they are fryed put them in their pickle to stove a little then serve Knuckles or Handles of Shoulders Oliveir way Break them and whiten them in fresh water and wipe them after they are flowred passe them in the panne with lard or fresh seame When they are well fryed put them in the pot with very little broath and put a bundle of herbs with it a little onion fryed with mushrums capers stones and beefs palats all well seasoned with salt spice or peper cover them with the lid and make a piece of soft paste for to close up the pot lest it doth take vent put it on some few coals and seeth them leasurely then serve 14. Peece of Beef after the English or Chalon fashion Take a peece of beef of the breast and seeth it well when it is almost sodden take it up and lard it with great lard then spit it with a pickle under it in the dripping pan The pickle is made as for the loyn of veal with this pickle you shall baste it with a bundle of Sage if it sticks not fast to the spit take some sticks and tie it at both ends After it is rosted take it off and put it into an earthen pan then stove it with its pickle untill you are ready to serve Garnish it with what you will with capers or turnips or with both together or with beef palats or parsley or with the pickle it self so that it be well thickned then serve 15. Breast of Veal after the Estoffade Let it be of a Veal very white and fat put it in the oven in an earthen panne and underneath some sheets of lard and season it then cover it untill it hath taken colour and that it be more than half baked Afterwards fry into it some mushrums palats of beef capers and sweet breads so that they may mixe and make an end of baking together 16. Partridges with ragoust Dresse them and stick them with three or four Lardons of great lard then flowre them and passe them in the pan with lard or fresh seame then seeth them in an earthen pan let them consume well and season them wel with salt and spice When you will serve take some lard and beat it in a mortar mixe it with your ragoust and serve 17. Neats tongue with ragoust Lard it with great lard then put it in the pot seeth it and season it with a sharp sauce when it is almost sodden let it coole stick it spit it and baste it with its ragoust untill it be rosted and after you have taken it off stove it in its sauce with a little onion stamped a little lard and a little vineager then serve 18. Porks tongues with ragoust Take them fresh and passe them in the pan with lard then seeth them well in a pot and season them with a haut goust when they are almost sodden you shall mixe into them an Onion stamped truffles dry meale and a little white wine and shall stove them in their own broath when they are sod serve 19. Tongue of Mutton with ragoust Take many of them and after they are well sodden flowre them and passe them in the panne stove them with good broth and passe in them a little onion mushrums truffles and parsley all together well seasoned with salt and peper according to your own palate with a little verjuice and vineager then serve 20. Loin of Mutton with ragoust Take it sticking to the joint lard it all over with great lard and seeth it with a peece of beef when it is half sodden take it up flowre it and passe it in the panne then put it into an earthen panne with good broth and season it well with mushrums capers beef palats cover it and let it seeth well then serve 21. Joint of Mutton after the Daube Lard it well with great lard thâ—n put it in the pot and season it well when it is almost sod put to it some white wine proportionably and make an end of seething of it with fine herbs lemon or orange peele but very little by reason of their bitternesse when you will serve it garnish the brims of the dish with parsley and with flowers 22. Turkie after the Daube It is done after the same way as the joint of Mutton except that you must bind it fast before you set it a seething plentifully garnished with salt and all kind of spice the same seasoning white wine c Serve it with parsley 23. Cive of Hare Take a Hare cut it into peeces put it in the pot with some broth seeth it well and season it with a bundle of herbs when it is half sodden put a little wine to it and fry into it a little flowre with an onion and a very little vineager serve with a green sauce and readily 24. Breast of Mutton into an aricot Pass it in the pan with butter or melted lard then put it in the pot with broth and season it with salt when it is half sodden passe also in the pan some turnips cut in two or otherwise mixe them together without forgetting a little lard fryed with a little flowre an onion minced very small a little vineager and a bundle of herbs serve with a short sauce 25. Lamb with ragoust Rost it then put it into an earthen pot with a little broth vineager salt peper clove and a bundle of herbs a little flowre a little onion stamped capers mushrums lemon orange peele and all being well stoved together serve 26. Surloine of veale with ragoust Cut it into ribbes flowre them
and passe them in the panne with lard then put them in the pot and seeth them with a little broth capers sparagus truffles and when all is well stoved serve 27. Peece of beef after the daube After it is half sodden lard it with great lard and put it to seeth again with the same broth if you will then after it is well sodden and seasoned not forgetting the wine serve as the leg cut shoulder wise 28. Joint of Mutton after the Legate's way After you have chosen it well beat it well take off the skin and the flesh off the knuckle whereof you shall cut off the end lard it with mean lard flowre it and passe it in the panne with lard or fresh seame When you see it very brown put it in the pot with one spoonfull of broth well seasoned with salt peper clove and a bundle of herbs you may put in it capers mushrums truffles smother it with a lid closed up with flowre neither too soft nor too hard allayed in water and seeth it on a few coales the space of three houres When it is sodden uncover it and garnish it with what you have to put to it as stones bottomes of Artichoaks sweetbreads and a short sauce and about the dish lay cut lemon or pomegranate 29. Peece of beef after the Marrotre When it is almost sodden lard it with great lard then make a pasty of brown paste of the bigness of your peece of beef well seasoned of all what you will and garnished alike with capers After it hath been seething a very long while with broth passe into it onion and garlick stamped then serve 30. Loine of Mutton rosted After it is well rosted take off the skin cover it with salt crummes of bread and minced parsley then passe it in the panne before not on the fire then serve with verjuice and parsley about the dish 31. Peece of Beef and Loine of Mutton after the naturall Take a peece of Beef from the Shambles powder it with a little salt not too much lest you may have occasion to use the broth seeth it well and take off what hath been salted as the skins If you will salt it again and powder it with small salt serve with parsley or fryed bread about the dish and sometimes with small pyes or some thickning of ragoust The Loyne of Mutton after the natural is done as the peece of Beef when it is well sodden take off the skin powder it with salt garnish the dish about with parsley and serve it warm 32. Pigge after the Daube After it is well dressed cut it into five parts then passe on it a little of great lard and put it with broth white wine fine herbs onion and being well seasoned with salt and other ingredients serve with parsley about the dish The short sauce remains with it into a gelee to serve cold you may put to it some Saffron if you will 33. Goose after the Daube Lard it with great lard and seeth it well then put to it a pint of white wine and season it wel with all what is fitting for a Daube If you will passe it on the gridiron and serve cut into four with a Sauce Robert over it you may 34. Goose with ragoust Take a Goose cut it into four after it is well beaten flowre it and passe it in the pan then seeth it with some broth season it with all kinds of spice and with a bundle of herbs garnish it with all it s Abatis or Giblets which are the liver gisard wings and neck let the sauce be short and thickened with yolkes of egges allayed in verjuice then serve 35. Teales with ragoust After they are dressed lard them with middle laid passe them in the panne and stove them with well seasoned broth then put them again with a little lard and flowre onion capers mushrums truffles pistaches and lemon peele all together then serve 36. Turkey with ragoust Cleave it and beat it then stick it if you will with great lard flowre it and passe it in the panne and then stove it in an earthen panne with good broth well seasoned and garnished with what you will seeth it to a short sauce and serve 37. Pigge with ragoust After it is dressed take off the skin if you will then cut it into four flowre it passe it in the panne being well seasoned for the taste garnish it with capers truffles mushrums and serve with a short sauce 38. Loyn of Veal with ragoust After it is well beaten lard it with great lard and spâ—t it then when it is half rosted stove it with good broth and make a sauce with flowre and onion fryed garnish with mushrums artichocks sparagus truffles and its kidney sliced serve 39. Larks with ragoust After they are dressed draw them crush down their stomachs a little flowre them and fry them with lard after they are very brown stove them and season them with capers and mushrums you may put in them some lemon peele or some juice of a legge of Mutton or some orange or a bundle of herbs take off the fat and serve with what you have to serve 40. Liver of Veale fried Cut it into very thinne slices then passe them in the panne with lard or butter well seasoned with salt peper onion minced very small and one drop of broth vineager or verjuice of grapes and for to thicken the sauce put therein some chippings of bread well fryed you may serve it without stoving lest it should harden with capers mushrums and garnished about the dish with what you have 41. Calf and Sheeps trotters with ragoust After they are well sodden flowre them and passe them in the panne with lard or fresh seame then stove them with a little broth a little verjuice a bundle of herbs a peece of lemon and some flowre fryed all well seasoned and the sauce short mixe some capers with it and serve The Sheeps trotters are done the same way after they are well sodden and the worm taken away flowre and fry them with lard or fresh seame and stove them with a little broth and verjuice a bundle of herbs a peece of lemon and flowre fryed all well seasoned and a short sauce mixe some capers with it and serve 42. Fat tripe with ragoust After it is very white and well sodden cut it very small fry it with lard parsley and chibols and season it with capers vineager flower fryed and an onion stove it and serve You may also another way mixe with it yolkes of egges and verjuice for thickning Another way Take it very fat cut it and powder it with salt and crummes of bread rost it on the gridiron and season it with verjuice of grapes or vineager or juice of orange or of lemon then serve 43. Pullets fryed After they are dressed cut into peeces and well washed boyl them in good broth and when they are almost sodden drain them and then fry them After five or
egges with some verjuice for to thicken the sauce and serve 63. Calfes head fryed After it is dressed and sod you shall take out the bones then you shall make a liquid paste with egges well seasoned dippe this head into it and fry it with fresh seame after it is well fryed powder it with salt juice of lemon or verjuice then serve it with fryed parsley 64. Liver of Veale sticked Stick it very thick with Lardons then spit it and make a pickle under it wherewith you shall baste it as it doth rost to the end that the pickle may turn it self into a sauce after it is rosted stove it with capers and serve You may use Veale liver for to thicken sauces and at other times for to make Gray pudding 65. Abbatis or Purtenances or Giblets of Turkie Whiten them in fresh water and seeth them with good broth when they are almost sod pass them in the panne with lard and good seasoning let the sauce be short and serve 66. Shoulder of Wildboare with ragoust Lard it with great lard then put it into a kettle full of water with salt peper and a bundle of herbs take heed you doe not season it too much because the broth must be reduced to a short sauce When it is more than half sod you shall put to it a pint of white wine clove and a leaf of laurel or bay or a twigge of rosemary then when it is well sod and the sauce short you shall thicken it which for to doe you must melt some lard and fry a little flowre into it then put to it an onion minced very small give a turne or two in the pan and powre it into your sauce which you shall stove with capers and mushrums after all is well seasoned serve 67. Legs of Roebuck or Wild-goate They may be done as the shoulder of Wild-boare as also the loyne and the shoulder or else after you have larded them with great lard you may pass them in the panne likewise with some lard and flowre after which you shall seeth them with broth and shall thicken the sauce alike 68. Pigge farced Take him from under the sow blood him in water ready to boyl scald him cut him between the thighs take up the skinne the tayl the feet and the head then let them steep till you have use for them let the body alone you will finde it afterwards well enough for to farce it take some veale and beef suet rufle them well after the way of Gaudiveaw then fill the skinne with it with mushrums passed in the panne young pigeons sweetbreads a bundle of fine herbs and with all what you have untill it hath the shape of a pigge sowe up what is open truffe it up and whiten it in water ready to spit it An houre and an half before dinner spit it through the head wrap it up with buttered paper and tie it at both ends with splinters of wood and as it is rosting baste it with butter When it is rosted take off the paper and the thread so that it may not seem to have been farced then serve The body of this Pigge being dressed whiten it but very little stick it well and rost it as if it were whole or like a Lamb when it is rosted you may serve it with a green sauce 69. Calfes feet fried After they are well sod cut them very small and pass them in the panne with lard or butter after three or four turnings put to it chibols and parsley minced together Immediately after put into it a very little of bâ—oth and season all well When it is ready to serve allay some eggs proportionably to your meat as for four feet three eggs with verjuice of grapes or common verjuice you may use Gooseberries instead of verjuice of grapes then your sauce being short mixe your thickning with it and serve Sheeps trotters are done the same way take them very white and well sod cut them very small and take out the worm which is in them then fry and season them with parsley and chibols minced together make your thickning as abovesaid mixe it and serve 70. Mutton tongues rosted Dresse them and cut them in the midst then bestrew them that some crums of bread and small salt may stick on them and put them on the gridiron make a sauce with little broth new butter chibols and parsley whole a few chippings salt peper nutmegs all passed together in the panne then stove the tongues with the sauce when you are ready to serve garnish your plate or dish if it is in winter with capers lemon juice or mushrums then serve Another way After they are sod season them and cut them in the middle then fry them with a liquid paste Serve with lemon juice and fried parsley then garnish Another way with ragoust Clense them well take off the palats and cut them in the midst put also on them crums of bread and small salt rost them and after they are rosted put them in the dripping-panne under the rost meat make a sauce with parsley chibols or onion minced small fresh butter and verjuice of grapes and when you are ready to serve allay the yolkes of eggs in your sauce and powre it on your tongues then serve readily Another way Take your Tongues half sod or rosted dress them then stove them in a pot with some broth and pass them in the panne with melted lard a little meal some minced onion all well seasoned serve them garnished with what you have among the rest with minced capers with a short sauce Another way After your Tongues are rosted and sticked serve them stoved in a short sauce thickned as above or else you may stove them with a sweet sauce 71. Achis of rost meat The Achis of rosted meat be it Gallimaffree or other is thus made After you have taken up the skinne cut the shoulder near the handle take out the bones out of the handle and put the skinne before the fire you shall also take out the spade bone and mince the meat very small with capers and parsley which being done stove it with a chibol or an onion sticked all well seasoned and to the end that your Achis be the more dainty put in it a little crummes of bread and new butter if you will put it into a dish or on a plate and besprinckle it with its juice or with some other and the skinne over it then serve you may garnish it with pomgranate lemon or sod bread The Achis of Partridge is done the same way except that you may feed it with juice and garnish it with what you will think fit 72. Haslets Take a fillet of Veal cut it into very thinne slices where there is no strings stick your slices with lardons and bake them in a tourtre panne covered then stove them with a little broth thicken your sauce and serve them garnished 73. Achis of raw meat Take what meat you will take
cloves after all is well sod and the sauce well thickned you may serve it garnished with pomegranate Another way You may farce it with Oysters or with young Pidgeons and with all other Beatils seeth it the same way and garnish with what you have then serve Another way Cut it in half passe it in the panne season it and garnish as before then serve Another way After it is sticked or barded with a paper over the barde rost it when it is well rosted powder it with crums of bread and small salt then serve it with poor man's sauce verjuice or orange and in winter with cresses 51. Batteurs de pave To put them with ragoust cut off the head and the feet after they are dressed lard them with meane lard flowre them and pass them in the panne with butter or melted lard then stove them with broth well seasoned a bundle of herbs and mushrums fry into it a little flowre and onion and after that all is well stoved serve with a sauce thickned with what thickning you will 52. Shoulder of Veale rosted After it is well whitened in water or on the fire which will be the fitter and better stick or barde it with lard or if you will as it rosteth baste it with butter after it is rosted strew on it crums of bread and small salt and serve You may serve it rosted with a Poivrade 53. Liver of Veale Lard it with meane lard then stick it warm the spit about the place where it ought to remaine and as it doth rost baste it with a Poivrade compounded of chibols salt onion stuckt peper and a little broth after it is rosted stove it in the sauce then serve it whole or into slices and let the sauce be well thickned with what thickning you will 54. Larks Rost them stuck or barded with lard after they are rosted if they are barded bestrew them with crums of bread and small salt and serve 55. Wild-goose You may put it the same way as the batteur de pave and with what garnish you will You may also rost and serve it with a Poivrade You may take this advice that you are to garnish your dishes with flowers according to the season and commodity The way of making ready some sauces The sauce called Poivrade is made with vinegar salt onion or chibols orange or lemon peele and peper seeth it and serve it under that meat for which it is fitting The Green-sauce is made thus Take some green corn burn a tost of bread with vinegar a little peper and salt and stamp all together in a mortar and strain it through a linnen cloath then serve your sauce under your meat The sauce for the young Rabbit or for the Rabbit is such After they are rosted you put some salt and peper in the body with some orange juice and stirre all well together For young Partridges orange or verjuice of Grapes Another sauce for the Thrush and the Rayle is to put some tosts under the spit and when your birds are almost rosted you take away your tosts and set them apart and take vinegar verjuice salt peper and orange peele boyl all together and having put in your tosts serve The Fieldfare and the Woodcock are served with tosts and a Poivrade under The Plover is served with a sauce made with verjuice orange or lemon peele a drop of vinegar peper salt and chibols not forgetting tosts The Snipe will have the same sauce The Stockdove with a Poivrade The Pig and Lamb with a green sauce A Table of the Intercourses or Middle-courses for the Flesh daies FEet and ears of Pork 1 Small vails of stag 2 Venison pasty 3 Slice of pasty 4 Pasty of Gammon of bacon 5 Trouffles with ragoust 6 Dry trouffles 7 Trouffles after the naturall 8 Omelets of Purtenances beatilles 9 Sweet breads of Veale fryed 10 Sweetbreads sticked 11 Sweetbreads with ragoust 12 Liver of Roebuck 13 Liver of Roebuck in omelet 14 Vdder of Roebuck 15 Cows udder 16 Colliflowers 17 Cream of Pistaches 18 Gammon with ragoust 19 Gammon rosted 20 Gammon in slices 21 Thrush 22 Pickled Pullets 23 Purtnances Abatis of Lamb 24 Larks with ragoust 25 Gelee 26 Gelee of Harts horn 27 Green gelee 28 Red gelee 29 Yellow gelee 30 Gelee of colour of Violets 31 Blew gelee 32 White meat 33 Salát of Lemon 34 Hash of Partridges 35 Rissoles fried 36 Rissoles puft 37 Fritters of Marrow 38 Fritters of Apples 39 Fritters of Artichoaks 40 Pets de putain the farts of a Whore 41 Paste spunne 42 Lemon paste 43 Almond paste 44 Paste of Pistaches 45 Ramequin of Kidneys 46 Ramequin of flesh 47 Ramequin of cheese 48 Ramequin of soot 49 Ramequin of onion 50 Ramequin of garlick 51 Ortrlans 52 Neats tongue with ragoust 53 Tongue of pork with ragoust 54 Tongue of pork perfumed 55 Tongue of pork boyled with ragoust 56 Neats tongue 57 Young Pidgeons 58 Fat liver 59 Fat liver on the gridiron 60 Fat liver baked in the ashes 61 Fat liver fried into fritters 62 Purtenances 63 Tourte of Franchipanne 64 Nulle 65 Nulle with Amber 66 Green Nulle 67 Fricasles fried Artichocks 68 Fryed Artichocks 69 Artichocks with Poivrades 70 Artichocks bottoms 71 Mushrums 72 Mushrums farced 73 Mushrums fried 74 Mushrums after the Olivier 75 Omelet of gammon 76 Tortoise 77 Tourte of Pistaches 78 Eggs after the Portingals way 79 Eggs minions or delicate 80 Eggs spun 81 Eggs after la Varennes way 82 Eggs of snow 83 Eggs after the Huguenots way 84 Cardons of Spain 85 Sparagus with white sauce 86 Sparagus with ragoust 87 Sparagus with cream 88 Tongue of mutton with ragoust 89 Tongue of mutton sticked 90 Tongue of mutton on the gridiron 91 Salat of Pomgranate 92 Head of Wildboare 93 Slice of head of wildboare 94 Slice of head with ragoust 95 Green pease 96 Rams-stones 97 Falats of beef 98 Arbolade tensie 99 Young Pidgeons 100 Fieldfares 101 Young Patridges 102 5. Discourse of the Entre-mets or Intercourse 1. Ears and feet of pork AFter they are well sod passe them in the panne with butter or melted lard and little onion and season them well Stove them in a little pot with a little broth and when the sauce is well thickned put to it a drop of vinegar with some mustard if the season be of it and serve 2. Small purtenances of Stag. After they are well dressed seeth them in a pot and when they are well sod stove them with wine next passe them in the panne with some lard all being well seasoned then stove them again between two dishes with a little onion and good broth and when the sauce is very short serve 3. Venison pasty If the flesh is hard beat it take off the skinnes of the top and lard it with great lard seasoned with salt peper vinegar and beaten cloves If it is for to keep make your paste with Rye-meal without butter salt and peper bake your pye for the
space of three houres and an half after it is baked stop with paste the hole which you have left for to give it vent and serve into slices The manner is to seek out the side where the lard is most seen and being cut very thin to serve it 4. Pasty of gammon Unsalt it well and when it is unsalted enough boyl it a little and take off the skin round about then put it in brown paste as Venison and season it with peper clove and parsley you may also lard it as venison bake it proportionably to its bigness if it is thick five houtes if it is lesse lesse time will serve After it is cold serve it in slices 5. Trouffles with ragoust Peele them very neatly so that no earth may remain on them cut them very thinne and fry them with a little lard or with butter and a little parsley minced and a little broth after they are well seasoned stove them so that the sauce bee little thickned and serve them on a plate garnished with pomegranat and lemon if you have any with flowres and leaves 6. Dry trouffles Wash them well in Wine seeth them with thick or gross wine a little vinegar salt and peper in abundance after they are well sod let them rest in their broth that they may take salt then serve them in a napkin foulded or no. 7. Trouffles after the natural After they are well washed with wine seeth them with salt and peper and when they are well sod serve them in a folded napkin or on a plate garnished with flowers 8. Omelets of beatilles Take your beatilles which are combes stones and the wings of young pidgeons seeth them well and after they are sod and seasoned drain them take some eggs whereof you shall take out more than half of the whites beat them and when they are well beaten put into them your beatils very clean then take some lard and cut it into peeces passe it in the panne and with your melted lard or even with the peeces if you will make your Omelet very thick and not too much fryed and serve 9. Sweetbreads Let them not be too old steep them in water and whiten them well and dry them cut them into slices and season them with salt flowre them and fry them with fresh seam or melted lard so that they be very yellow and dry put to it the juice of an orange or lemon and serve them readily 10. Sweetbreads stuck Take the fairest you can get and best shaped whiten them in cold water stick them and put them on a prick rost them very neatly and after they are rosted serve them with the juice of a lemon upon them 11. Sweetbreads with ragoust After they are whitened cut them into slices and passe them in the panne or whole if you will with lard and well seasoned with parsley chibol whole mushrums and trouffles and after they are well stoved with good broth and the sauce being short and well thickned serve 12. Liver of Roebuck As it comes warm out of the body of the Roebuck cut it into small slices passe it in the panne with lard take out the mammocks fry it well and season it with a little parsley and a whole chibol stove it with little broth then serve with the sauce well thickned 13. Liver of Roebuck in Omelet After it is taken out of the body of the beast mince it very small and make your Omelet of it with lard and let it not be too much fryed but let it also be enough and serve 14. Vadder of Roebuck After you have whitened it well in water cut it into round slices and fry it with juice of lemon or seeth it with some ragoust After it is fryed or sod mince it very small and make an Omelet of it with lard as that of the beatils above written then serve with the juice of lemon 15. Cows Vdder Seeth it well and when it is well sodden cut it into slices and garnish your entrees with it or passe it in the panne with fine herbs and chiboll whole season all well and stove it with the best of your broths so that it be of a high taste and the sauce well thickned then serve 16. Coliflowers After they are well clensed seeth them with salt and a peece of fat or of butter after they are sod peal them and put them with very fresh butter one drop of vinegar and a little nutmegge for garnish about the dish If you will serve them alone doe them alike and when you are ready to serve make a sauce with good fresh butter one chibol salt vinegar nutmegge and let the sauce be well thickned You may put in it some yolkes of egges then garnish your plate warme and put your sauce over it and serve 17. Creame of Pistaches Take one handfull of Pistaches stamped and a quart of milk boyl it with an implement of meal which you shall mixe with it when it is almost sod allay six yolkes of egs with your Pistaches and a little butter very new put all in a panne with store of sugar and a little salt If you will you may put in it Musk or Amber also with much sugar but very little Musk beat all well together and serve garnished with flowres 18. Gammon with ragoust Sod or not cut it into very thinne slices then put them in the panne with very little wine then stove them with a little peper few chippings of bread and very small and juice of lemon then serve 19. Gammon rosted Cut it into slices and steep it into a little broth and a drop of vinegar make it luke-warm then take it out and put crummes of bread upon and under it rost it well and after the sauce hath boyled a very little put it under it then serve well garnisht with flowers or leaves 20. Gammon in slices After it is well sod cut it fittingly and very thinne then serve 21. Thrushes Dresse them neatly cut off the wings the legs and the neck and draw them flat them a little then flowre them and fry them with lard then stove them with broth well seasoned and a small bundle of herbs when they are enough and the sauce well thickned serve them with the juice of lemon on them and garnish about with a whole lemon sliced 22. Pickled pullets After they are well dressed cleave them in two if they are small break their bones and set them a pickling with vinegar salt peper chibol and lemon peele let them steep therein till you have occasion to use them and then set them a draining flowre them and frie them in fresh seame or lard after they are fryed stove them a very little with their pickle then serve with a short sauce 23. Abbatis of Lamb with ragoust Take the feet the ears and the tongue passe them in the panne with butter or lard a chibol and some parsley then stove them with good broth when they are almost enough put in it
some minced capers broken sparagus the juice of mushrums or trouffles and season all well serve neatly with a sauce well thickned with what thickning you will and a garnishing of leaves and flowers and above all let your Abbatis be very white 24. Larks with ragoust After they are well pulled draw them flat them flowre and passe them in the pan with butter or lard then stove them with good broth a bundle of herbs and a few minced capers all well seasoned after they are enough and the sauce well thickned with what thickning you will serve with pistaches or pomgranate and slices of lemon 25. Gelee For to make Gelee take a Cock take off the skinne take also a legge or knuckle of Veale and the four feet break and whiten them then put them into a new earthen pan and seeth them for the space of three houres and a half and when all is almost sod put in it some white wine very clear when you have put it in strain your meat through a napkin take your broth and put it in a pan or pipkin on the fire when it is ready to boyl put in it five quarterns of sugar and when it boyles powre into it the juice of six lemons and the whites of a douzen of very new layd eggs after all hath boyled put it into a very clear strainer and mixe in it what colour you will musk it and serve 26. Gelee of Harts horn Take Harts horn rasped for to make three dishes of Gelee you must take two pounds of Harts horn seeth it with white wine two houres so that after it is boyled there may remain to make up your three dishes with strain it well through a napkin and then put it in a panne with one pound of sugar and the juice of six lemons when it is ready to boyle put in it the whites of a douzen of new layd eggs and as soon as you have put them in powre all into the strainer and set it up in a coole place serve it natural and garnish it with pomegranates and lemon slices 27. Green Gelee Take your ordinary Gelee as it is above described and take some green colour which you shall mixe with your Gelee then serve 28. Red Gelee As your Gelee comes out of the strainer steep it with very red Beets well sod and rasped strain all together through a linnen cloth and set it a cooling then serve and garnish with other colour In the like manner you may make Gelee yellow violet and blew 29. White meat Take the thickest of your Gelee make it lukewarm with Almonds well stamped strain them together through a napkin and mixe a drop of milk with it if it is not white enough after it is cold serve and garnish with other colour 30. Sallat of Lemon Take Lemons what quantity you will peele them and cut them into very thinne slices put them with sugar orange and pomegranat flowers then serve neatly 31. Achis of Partridges After your Partridges are rosted take up the brawn mince it very small allay it with good broth and season it then stove it with a chibol and when you will serve adde to it the yolk of an egge and the juice of a lemon and garnish it with what you will as Pistaches Pomegranate and Lemon sliced then serve 32. Rissoles fryed Take the brawn of Partridges or of other meat mince it very small and season it well then make your sheet of paste very thinne and dresse up your Rissoles with it which you shall fry with fresh seam or melted lard 33. Rissoles puffed They are made the same way but that the meat of them must be a little fatter after they are well seasoned fry them neatly and serve You may also make Rissoles in the same manner with any other kind of meat serve them with sugar and sweet waters on them 34. Fritters of Marrow Before the specifying the severall kinds of Fritters it is fitting first to give here a generall modell of them Take some Cheese stamp it well in a mortar or in a dish and if it is very hard put a little milk with it then some flowre and egs proportionably season all with salt and pass it with fresh seame or refined butter for the lean dayes serve with abundance of sugar and a little orange flower water or rosewater on it If you will make Fritters of Marrow of Beef take the biggest peeces of Marrow you have after they are steeped cut them into slices fit them in your paste fry them and serve in the like manner Apple Fritters are done the same way 35. Fritters of Artichocks Take the bottoms of Artichocks and seeth them half and after you have taken out the choke cut them into slices make a preparation with flowre and eggs some salt and a little milk then put your Artichocks in it and when your fresh seame is hot put them into it one slice after another fry them wel and serve 36. Pets de putain Make your Fritters paste stronger than ordinary by the augmentation of flowre and egs then draw them very small or slender and when they are fryed serve them warm with sugar and sweet water 37. Paste spunne Take Cheese and bray it well take also as much flowre and a few eggs all seasoned seeth it in a Pipkin as pappe well sod that is to say something firm and pass or strain it through a passing or straining pan upon some fat paper after it is sod spinne or draw the paste in what sort you will then fry it and serve it pyramid-wise with sugar and sweet waters 38. Lemon paste It is made the same way but that you mix Lemon with it you must serve it as abovesaid well garnisht with flowers The Almond paste and the paste of Pistaches are made the same way 39. Ramequin of kidney Take out the Kidney of a Loyn of Veale rosted mince it with parsley or garlick and the yolk of an egge then spread your implements well seasoned upon bread which you shall tost in the pan or on the gridiron and shall serve all dry you may put sugar on it if you will You may make tosts of Kidney of Veal almost the same way but that you must put to it neither parsley nor onion but the Kidney being well seasoned you spread it on your tostes which you shall also cause to take a colour in the panne before the fire and when you serve you may sugar them and even mixe some sugar in the implements if you will 40. Ramequin of flesh Take what meat you will mince it very small and after it is minced allay it with an egge and season it as it ought rost them in the panne and serve with the juice of a Lemon 41. Ramequin of Cheese Take some Cheese melt it with some butter on onion whole or stamped salt and peper in abundance spread all upon bread pass the fire shovell over it red hot and serve it warme 42. Ramequin of
soot of chimney After your bread is passed in the pan with butter or oyl powder it with soot with salt and much peper over it and serve it warm 43. Ramequin of Onion Take your Onions and stamp them in a mortar with salt and much peper you may put to it some Anchovis well melted with a little butter your onions being upon the bread fryed in oyle or butter pass the fire-shovel red hot over it and serve The Ramequin of Garlick is done the same way 44. Ortolans with ragoust Dresse them and pass them in the panne with butter or melted lard after they are fryed stove them in a small pot with a little broth and season them well for to allay the sauce mixe with it sweetbreads the juice of meat and mushrums and when all is well sod serve garnisht with Pistaches and Pomegranate 45. Tongue of pork with ragoust After it is salted and sod cut it very thin and stove it with little broth then passe it in the panne with melted lard onion stamped and one drop of Vinegar after this serve with the juice of a Lemon and garnish with Capers and with all what you have Mixe with it in the season verjuice or gooseberries 46. Tongue of pork perfumed After it is sod serve it dry and garnish with what you will be it flowers or other thing You may open it in the midst 47. Tongue of pork boiled with ragoust Seeth it half salted then broyl it make for it also such sauce as you will so that it be well thickned and well seasoned then serve You may stick it with lard and rost it on the spit basting it with a pickle which you shall make under it well seasoned and with such quantity of salt as you shall judge fitting when it is rosted serve 48. Neats tongue Seeth it salted with water and towards the end put in some wine after it is sod peele it and when you are ready to serve cut it into round slices or cleave it then serve 49. Young Pidgeons To put them with ragoust take them as they come from under the mother kill them and scald them then after they are dressed whitened and flowred passe them in the pan and then stove them in a pot with good broth well seasoned and a bundle of herbs let them be well sod and the sauce thickned serve with minced capers mushrums sweet-breads and all what you can have of assortment for young Pidgeons 50. Fat liver with ragoust Take the fattest and clearest clense them and put them into warm water to take away the bitternesse but take them out again presently after they are dryed passe them in the panne with butter or fresh seame and stove them with little broth parsley and whole chibol when they are enough take out the chibol and serve with a sauce well allayed you may put in it trouffles mushrums and sparagus 51. Fat liver on the gridiron Put it on the gridiron and powder it with crummes of bread and salt after it is broyled powre the juice of a Lemon upon it and serve 52. Fat liver baked in the ashes You must barde it with lard and season it well with salt peper beaten cloves and a very small bundle of herbs then wrap it up with four or five sheets of paper and set it a baking in the ashes as a Quince after it is baked take heed you doe not lose the sauce with stirring of it take the upper sheets of paper off of it and serve it with the undermost if you will or on a plate 53. Fat liver fryed into fritters You may judge how it ought to be done by the foregoing discourses concerning ragousts frying and fritters 54. Beatilles Take wings livers and con bes all being well whitened in water seeth the combes by themselves and when they are sod peele them then stove all together with good broth well seasoned and when you are almost ready to serve fry the combes and beatils with good lard a little parsley and chibols minced put them again to stove in their broth untill you be ready to serve you may mince with it some yolks of egs Serve 55. Tourte of Franchipanne Take a milk cadle that is boyled milk and make thus your preparation for to make your Creame Take a little flowre which you shall boyl with your milk when it is enough toke five yolks of egges and mixe all together with stamped Pistaches Almonds a little salt and much sugar then make your paste work it with the whites of eggs and salt and let it rest make of it six very thin sheets of paste and butter them one after another spread your creame upon your six sheets and make other six and lay them one after another well buttered and specially the uppermost for to give it a colour after it is baked in a tourt panne or on a plate change it into another and sugar it then serve with flowers You may make the Tourt of Franchipanne with any other tourt of Creame and serve it as abovesaid 56. Nulle Take one dosen of yolks of eggs and two or three whites put in it a little creame a little salt and much sugar beat well all together and then passe it through a straining panne then lay it upon a plate or in a dish and when you are ready to serve seeth it on the chafing dish or in the oven when it is baked serve with sugar and sweet waters and garnish with flowers 57. Nulle with Amber Take some Cream or very new milk allay the yolks of eggs very little salt sugar musk or amber and when you are ready to serve make a bed of your implements and one bed of juice of orange and so successively to the number of five or six then passe the fire-shovell red hot over them garnish with sugar or musk or water of orange flowers and serve 58. Green Nulle It doth differ from others onely in the colour which you shall give it as to the gelee 59. Artichocks fryed Cut them almost into bottomes take out the choak and throw them into boyling water for to whiten them dry them and flowre them then fry them with fresh seame or refined butter serve them warm and garnish with fryed parsley which to fry it is necessary that it be very green and that it be not wet 60. Artichocks fried Cut them into four quarters clense them and take out the choak then whiten them in warm water and drain them flowre them with flowre and small salt let the fresh seame or refined butter or melted lard be very warme and then put your Artichocks in it and fry them well then set them a draining and put into your frying one handfull of very green parsley which you shall put on your Artichocks when it is very dry and serve 61. Artichocks with Poivrade Cut your Artichocks into quarters take out the choak and whiten them in very fresh water and when you will serve put them on a dish with
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-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-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
butter or lard mixe with it some parsley and chibol all well seasoned set them a stoving till you be ready to serve you may put some creame to them or yolks of eggs or of the juice of a legge of mutton and may garnish other things with it 79. Sparagus with creame Cut them very small and leave nothing but the greene frie them with butter very fresh or melted lard parsley and chibol or a bundle of hearbs after that stove them a very little with very new creame and serve if you will with a little nutmeg 80. Tongue of mutton with ragoust After it is well cleansed cut it in two then flowre it passe it in the panne and put it in ragoust with vinegar verjuice salt peper juice of orenge and minced capers when it is well stoved and the sauce well thickned serve 81. Tongue of mutton sticked Take it sod and cleanse it sticke it with small lardons and rost it then serve with the juice of a lemon or some orenge 82. Tongue of mutton on the gridiron Slit it in the middle and put it on the gridiron with salt and crummes of bread up on it then make a sauce with verjuice of grapes or goose-berries a few chippings of bread some parsley and chibol minced very small and when it is well broiled serve 83. Satlet of Pomgranat Picke your granats put them on a plate sugar them and garnish with lemon then serve 84. Head of wild boare Cut it off neere the shoulders to make it fairer and of better shew and for to preserve the necke which is the best of it so that it be well seasoned after you have cut it off burne it or scald it if you will have it white then cut the skin off round about the head foure inches from the nose least it may shrinke and fall on other places seeth and season it well and when it is halfe sod put to it white or red wine and make an end of seething of it againe well seasoned with peper onion cloves orenge-peele and fine hearbs You may seeth and wrap it well with hay least it may fall to peeces after it is well sod serve it cold whole and garnished with flowers If you have wrapped it up you may serve it in slices which you may disguise with severall sorts of ragousts 85. Slice of wild boare's head Cut it under the neck or neere it or under the eare and serve 86. Slice of wild boare's head with ragoust After you have cut it as above said boile it in wine and a few chippings of bread when it is enough and the sauce thickned serve 87. Another way After it is cut as aforesaid powder it with crummes of bread and put it on the gridiron after it is broiled serve with juice of lemon in the season of vine leaves wrap up your slice in them and serve readily with verjuice of grapes 87. Greene pease Paste them if you will in the panne with butter and seeth them with cabidge lettice or with purslaine after they are well sod with a bundle of hearbs and well seasoned serve them garnished with lettice You may dresse and season them with creame as the sparagus whereof mention is made above in the article 79. of sparagus with creame 88. Ram's stones Whiten them well in fresh water take off the skinns of them and cut them into very thinne slices paste them in the panne with butter or melted lard season with all what you have then stove them with mushrums and the juice of a leg of mutton then serve Another way Cut them as above said and steep them in a little vinegar and salt a while before you serve after you have dried them passe them in the paste of fritters and frie them and throw on it some lemon juice or orenge juice and serve 89. Palats of beef Take them well sod and soft and withall boile them a little for to take away the tripe taste then cut them very thinne passe them in the panne well seasoned and stove them let your sauce be allayed with the juice of a lemon then serve The beef palats for garnish are fried alike but that you cut them peece mealing 90. Arbolade or tensie Melt a little butter and take some creame yolks of egs juice of peares sugar and very little salt seeth all together after it is sod sugar it with waters of flowers and serve green 91. Young Pigeons After they are well whitened in water flowred a little and passed in the panne stove them with good broath mushrums troufles and a bundle of hearbs all well seasoned and serve the sauce being well allayed and garnish with cut lemon The same ragoust may be made for young pigeons rosted 92. Field fares Draw them frie them as the young pigeons and seeth them longer because they are harder after they are sod and seasoned alike serve garnished with pomegranate or cut lemon 93. Young Partridges Take some peeces of slices of beef and beat them well with lard season it with salt and peper and passe it in the panne untill the lard be very brown then stove these implements with a little broath and an onion stamped then straine all through a linnen cloath you will have out of it a very red juice with which you shall mixe a sharpnesse of verjuice a little flowre baked or some chippings then take your young Partridges take off the legs and the wings and stove them with your sauce adding to it mushrums and troufles untill the sauce be well thickned seeth and serve readily lest they waxe hard The Partridges are done the same way A method for to make gammons of Westphalia-bacon After your porke is dressed take up the gammons and stretch them well for to cause them to take the shape put them in the cellar for the space of foure dayes during which there will come foorth a water out of them which you must wipe off very often If the weather is moist let them ly there but twice foure and twentie houres then set them in the presse between two boords and let them be there so long a time as the porcke hath been dead after that salt them with salt peper cloves and anis seed stamped let them be take salt for the space of nine dayes after this take them out and put them in the lees of wine for the space of other nine dayes then wrap them up with hay and bury them in the cellar in a place which is not too moist after you have taken them out hang them in the chimney at the side where there is least smoake and faile not to perfume them twice a day with Juniper after they are dry and a little smoky hang them at the feeling in a chamber which is not too moist and untill you have occasion to use them visit them often for feare they should rot For to seeth them take of them which you will cleanse it and set it to unsalt into a great kettle full
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
troufles melts very fresh butter a few chippings of bread a chibol a little verjuice and broath stove all together and serve with the juice of a lemon over it 2. Pike with ragoust Cut it into peeces and put it with white wine a bundle of hearbs and butter very fresh and season it well with capers and mushrums then after the sauce is very short and well thickned serve with slices of lemon and pomgranate 3. Tâ—nches with ragoust Scald and dress them cut them into round slices and wash them well then boile them in a pipkin with salt peper and an onion put in it half a pint of white wine and a little of minced parsley and the sauce being very short thicken it with yolks of eggs then serve 4. Tenches farced with ragoust Scald them and take out the bones then make a farce with the flesh which you shall season and with it farce your tenches with the yolks of hard eggs then set them a stoving in a dish with a little broath and white wine a few chippings of bread mushrums if you have any sparagus melts and troufles then serve 5. Tenches fried and pickled After they are dressed cut them in the middle then pickle them with salt peper onion and lemon peele after they are pickled take them out and drie them flowre them with flowre or allay two or three egs with a little flowre and salt and frie them with refined butter after they are fried set them a little a boiling with their pickle then serve and garnish with what you have 6. Carpes stewed Dresse your carpes take off the scales and cut them proportionably to their bigness seeth them in a pot kittle or pipkin with white or claret wine and season them well with salt cloave peper minced onion chibol capers and some crusts of bread seeth all well together and when it is enough and the sauce thickned and short serve 7. Carpe farced with ragoust After your carpe is well scailed emptie it and cut it along the back bone take off the skin and take out the flesh which you shall mince very small and season it with parsley fresh butter salt peper yolks of eggs milke and melts then make a ragoust with broath verjuice fresh butter mushrums sparagus and chibols after it is well sod and the sauce well allayed with chippings and capers serve 8. Carpe fried with ragoust You must scaile it and emptie it then slie it and take out the bone powder it with salt and flowre it then frie it in refined butter after it is fried serve it drie with the juice of an orenge over it 9. Carpe broyled with ragoust Emptie it as it comes out of the water slice it on the top butter it and put it on the gridiron when it is broiled make a sauce with fresh butter passed in the panne parsley and chibol minced very small verjuice vinegar and a little broath season all well and seeth it with capers If you will serve with a greene sauce and serve as soone as you have put it in 10. Carpe with half short broath Take your carpe as it comes out of the water emptie it and cut it proportionably to its bigness put it with vinegar a very little salt peper and minced onion then put it with capers and very fresh butter seeth it in a kettle with it's implements and when the sauce is thickned put it into a dish least it should smell of the brasse and serve 11. Hash of carpes Take carpes scaile them emptie them and take off the skin cutting it at the gills and taking it off beneath after they are unskinn'd take out the flesh and mince it with parsley then allay it with some broth and very fresh butter season it well and seeth it with a bundle of hearbs when it is well sod put to it creame or milke with yolks of eggs if you will and serve well garnished with sparagus and melts of carps 12. Breame with ragoust Emptie it and put a bundle of hearbs into the body of it melt some butter rubbe it with it on the top and put it on the gridiron after it is broiled make a sauce with fresh butter capers parsley and minced chibols stove it well with vinegar and a little broath after the sauce is well thickned serve 13. Salmon with ragoust Rost it sticked with cloaves after it is rosted put it with a little very fresh butter wine salt peper and sugar stove all together untill the sauce be short and almost into a sirup then serve 14. Salmon stewed Cut it into slices of the thickness of two or three fingers and put it after the way of stewing sticked with cloves in a kettle with white or red wine well seasoned with butter salt and minced onion seeth it well with capers if you have any when the sauce is short and thickned serve and garnish with what you will 15. Troutes salmon'd Seeth and pickle them and serve them the same way as the common of which have the direction here under 16. Lotts with ragoust Scrape them in warme water untill they be white emptie them and put them in white wine fresh butter salt peper onion and capers stove them and have a care that your sauce may not turne that is that it doe not become oilie garnish with mushrums and melts and serve 17. Lottes fried with ragoust After they are dressed if they are bigge slit them on the top and flowre them then frie them half with refined butter put them with ragoust and frie into it fresh butter capers juice of mushrums parsley chibols salt and peper and the sauce being very short and thickned serve Another way of lottes stewed After they are scalded many do flea them cut them or leave them whole and stew them with white wine a little onion which if you will not have it seene you may sticke whole with cloves salt peper butter and a twig of fine hearbs after they are sod and the sauce very short and thickned serve you may put to it capers or anchovies 18. Oisters with half short broth salted Whiten them well in water then passe them in the pan with butter parsley chibols and season them well store them with a little white wine after they are sod and the sauce well thickned serve Another way As they come out of the shell put them on the chaufing dish with fresh butter nutmeg chibols sticked with cloves thime a few chippings of bread and the juice of an orenge or of a lemon after they are sod serve Another way Take them dead or alive cleanse and whiten them wel then passe them in the pan with an onion very small good fresh butter and capers season them well when they are sod serve you may frie them with lard and the same seasoning 19. Oisters with ragoust Take them very new open them and take heed they be not altered with striking one against aonther for they which sound hollow and which are altered are only
you shall also emptie them when they are thus dressed and emptied slit them on the top and melt some butter and frie some into the slits with salt and clove then see them on the gridiron when they are rosted make a brown sauce with fresh butter salt and peper minced parsley gooseborrids or verjuice of grapes and a drop of vinegar stove them with your sauce and serve 4. Soales fried After they are dressed drie them and if they are big slit them along the back flowre them and frie them in salat oile or refined butter when they are fried powder them with salt upon them and serve with orenge 5. Salmon with short broth Emptie it at the gills and slit it along the back and put it in your short broth well seasoned when it is enough serve 6. Sturgeon with short broth You may serve it rosted on the gridiron but in the second you must put it with short broth and serve it as the salmon except that when it is sod you take two or three napkins plated and put them over it bespread with parsley and thus you serve 7. Grenost in Castrolle Although it is commonly served with short broth yet for the second it may be served in castrolle which to doe you must put it into a pipkin season it well and garnish it with mushrums and troufles have a speciall care that when it is sod the flesh doe not break off from the bones 8 Bescard with short broth Make it ready and serve it as the sturgeon above 9. Purpose with short broth It is served and made ready the same way as the sturgeon and Beccard above but that the seething of it is much longer when it is enough serve 10. Purpose with ragoust Cut it in peeces and rost it on the spit as it rosteth baste it with butter salt vinegar and peper after it is well rosted baste it with another sauce made with butter and minced onion then mixe all together and stove it mixe a little flower with it and serve 11. Flounders with ragoust They are made ready the same way as in the discourse of the first courses of fish 12. Sea Otter with short broath Dress and prepare it for to put it with short broth which you shall make ready the same way as that of the barbells when it is sod serve it dry with parsley in a napkin over it 13. Sea Otter on the gridiron Dress and rost it when it rosted make such a sauce to it as you will so that it be of a quicke taste and because those great lumps take hardly a taste slit them or slice them on the top stove it with it's sauce so that it be almost imbibed or soaked into it then serve it and garnish with what you have 14. Ray fried After it is well dressed and cleansed pickle it with vinegar well seasoned and a little before you serve frie it with refined butter or with salat oile when it is well fried and crispe set it a draining and bespread it with small salt then serve it whole or the two sides set together again with orenge 15. Tenches with short broth After they are well scalded you may put them with short broth as above said and serve them with parsley 16. Allose with short broth You may also put the Allose with short broth serving it with the scailes well seasoned with parsley in a napkin over it 17. Allose rosted As it comes out of the short broth put it on the gridiron when it is rosted make a sauce like sauce Robert and stove all together but a very little then serve and if you will put some capers to it Another way After it is scailed and dressed at the gills well cleansed and dried frie it in fresh butter and rost it well then slit it all along the backe take out all the bones and close it up againe take the melt and with store of good hearbs make a sauce something sharp because this fish is sweet of it self put into it capers anchovis mushrums and thicken your sauce with a few chippings of bread passed in the panne Or otherwise make a farce with sorrell well seasoned and after it hath boiled a very little serve 18. Fresh cod Put it after the way of short broth and let it boile but a very little and take it out againe then let it rest and cover it with a table-cloath or napkin and when you will serve draine it make a sauce thickned and serve with parsley 19. Breame rosted After it is dressed rost it on the gridiron and butter it on the top when it is rosted make a sauce with fresh butter parsley and chibols vinegar salt and peper stove all together and serve Another way You may put it with short broath and then rost it and after a sauce with very fresh butter parsley and chibols minced passe all in the panne and when you will serve mixe with it some sorrel juice and serve 20. Pike with blew Dress it as it comes out of the water and cut it or let it whole and in this last water slit it all along the back then put it in a bason and take salt vinegar onion peper and lemon or orenge peele good store boile all together a very little powre it on your pike and presently it becomes blew for to seeth it boile your white wine well seasoned with salt put your pike into it and let it seeth taste your short broth if it be strong enough and let the pike rest into it untill it hath taken a taste have a care that it doe not remaine too long in it and in this case take it out untill you be ready to serve which you shall doe warme with parsley in a napkin 21. Pike with sauce After it is sod as above said take off the skin and take a drop of your short broth put it in a dish with half the yolk of an egge well allayed some very fresh butter and nutmegs let the sauce be well thickned and well seasoned with salt chibols and peele and if you will put in it anchovis but take heed it become not oilie and serve your pike her 22. Troutes with short broth Slit them proportionably to their higness and give some strength to your short broth before you seeth them dress them at the gills and pickle them after which let them seeth leasurely least the flesh leave the bones after they are enough serve them with parsley in a napkin plated which you shall cover with flowers in the season 23. Troutes salmon'd Make them ready and serve them as the common troutes above written 24. Perches with short broth As they come out of the water dress them at the gills and put them in a short broath of white wine well seasoned with all kinds as peper salt cloves lemon or orenge peeles chibols and onion after they are sod take them out and take off the skin make a sauce with a drop of your short
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
Tourte of melts of carpes 22 Tourte of lottes 24 Tourte of carpes 24 Tourte of crawfish 25 Tourte of frogs 26 Tourte of tenches 27 Tourte of butter 28 Tourte of spinage 29 Tourte of melon 30 Tourte of pistaches 31 Tourte of almonds 32 Tourte of pumpkin 33 Tourte of peares 34 Tourte of creame 35 Tourte of apples 36 Tourte of franchipanne 37 Tourte of whites of eggs 38 Tourte of yolkes of eggs 39 Tourte of Massepain 40 13. Instruction how to make the Pastry work for Fish THe puft paste is made thus Take four pounds of flowre allayed with salt and water very sweet nevertheless after it is a little rested spread it with the quantity of two pounds of butter joyn them together and leave a third part of your paste empty for to fold it up into three and when your butter is shut up spread your paste again very square for to fold it up four-fold after this turn it up thus other three turnes and set it in a coole place for to use it upon occasion And then spread your paste proportionably to the pie or tourte which you have a mind to make up and observe that this paste is harder to be fed than any other The fine paste is made up with four pounds of flowre and one pound and a half of butter which you must allay very well together with salt after this let it rest untill you have use for it and make with it pies or tourtes The paste with warm water is made the same way but you warm the water and the butter after it is made let it rest more than the other and handle it but a very little lest it burn make pie or tourte with it The brown paste is made with flowre of Rye with water and a little butter you may put to it if you will some salt and peper when it is very strong and rested make venison pasties with it All kind of pies fat or lean which are eaten warme are seasoned the self same way according to the meat You may put in it the same garnish of garden as mushrums troufles sparagus yolks of eggs bottoms of artichocks capers cardes pistaches For the flesh pies besides the garnish of garden you may put in them sweetbreads stones combes c. The flesh pies garnished and of meat very tender will not endure the oven above two houres and a half they of fish big or small of the same size as long The pie of young hare will not be in the oven above two houres be it in puft paste or other it is served warm and uncovered The pies which you will keep must be of a deeper taste or haut goust than those which you make for to eat warm if you carry them farre the paste must be somwhat brown and if it be fine you must get a basket made for the purpose for to carrie them in You must lard your leane pies with Eele or Carp well seasoned with peper salt vinegar and beaten cloves make your paste fine or otherwise and season your pie with cloves salt peper fine herbs and a chalotte when it is made up endore it in the flesh days with the yolk of an egge in Lent with egs of pike allayed with water and put it in the oven and a while after give it vent After the foregoing instruction or word of advise followeth the Method of the Pastry-work for fish concerning Pies and Tourts according to the contents of the foregoing Table 1. Salmon pie AFter your fish is dressed lard it with Eele or Carp seasoned with peper salt and beaten cloves then put it in paste and over it a bay leaf and good fresh butter or beaten lard according to the day as you will use it besprinkle it with lard with a drop of vinegar and close it up after the form of the fish after it is baked serve it warme or cold The pies of Troute Becare Carp and Sturgeon are made up alike 2. Pie of Dab Dress your Dab and slit it on the top if you will lard it with Eele well seasoned then dresse up your pie according to the bignesse of your Dab and put it in it well seasoned with salt peper cloves fine hearbs mushrums morils a little parsley fryed with fresh butter mousserons bottomes of artichocks broken sparagus and good fresh butter cover it with open work and if you will enrich it with some works and bake it after it is baked and well fed serve it with a sauce made with verjuice of grapes and yolkes of egges The pies of Turbot Trout and Plice are made the same way 3. Eele pie Dresse them cut them into round slices and season them make up your pie and fill it up with eeles hard yolks of eggs mushrums troufles if you have any bottomes of artichocks and good fresh butter serve it uncovered with a white sauce made with yolks of eggs allayed in verjuice and a drop of vinegar lest it should fall down bind it with butter'd paper when it is baked take the paper off 4. Pie of fresh cod Make it as that of Dab and serve it warm 5. Pie of Carp without bones Farce it the same way as for a first course and make your pie up put it into it garnished with what you will bake it covered after it hath baked two houres serve it uncovered with a white sauce Another way Cut your Carp into peeces and put it into paste made up and seasoned with what you have bake your pie and serve it uncovered with a white sauce 6. Pie after the Cardinal's way Take the flesh of carpe and of eele mince them well with butter and season with salt peper fine hearbs and a few mushrums then make up your pies as small as you can fill them up cover and endore them and bake them then serve 7. Pie of flounders After they are dressed slit them and put them in your sheet of paste season with salt peper beaten clove mushrums passed in the panne with brown butter fresh butter and all what you have cover it bake it and binde it with buttered paper when it is baked serve with a white sauce nutmeg a chalotte the juice and slices of lemon or of orenge 8. Pie of grenost After it is dressed slit it and put it in your sheet of paste seasoned with salt peper fresh butter mushrums trouffles mousserons morilles parsley fried and bottomes of hartichocks after the pie is made up bound with buttered paper bake it after it is baked serve it uncovered with a white sauce or any other allaying you have 9. Pie of soales It is made the same way as that of dab because it is of the same kind of flesh It is eaten warme 10. Pie of soales half fried Passe them half in the panne with butter take out the bone and farce them with what you will as mushrums capers trouffles mousserons bottomes of hartichocks fresh butter all passed in the panne with parsley and
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
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
with fish broth and crums of bread then boyl all with salt butter an onion sticked and lemon peele whereof the upper skin to be taken off after it is sod passe it through a strainer and put it into a pot untill you have use for it For to make Almond broth with milk peel well your Almonds stamp them and in stamping of them from time to time besprinkle them with milk when they are well stamped put them with very fresh butter crums of bread salt a little clove and a little cinnamon boyl all a little while and then passe it through the strainer when you are ready to serve boyl it with sugar and serve All the Lent Potages are made and seasoned as those for the lean dayes but that you put no eggs in them but in some you mixe some pease broth in others which you will serve white or marbled you put some broth of Almonds stove and garnish them as the others A Table of the Potages for Lent POtage of Crawfish 1 Potage of hash of Carps 2 Potage of herbs 3 Potage of tenches farced with turnips 4 Queens potage 5 Princesses potage 6 Potage of Tortoise 7 Potage of mushrums 8 Potage of Soales 9 Potage of Smelts 10 Potage of Sparagus 11 Potage of haslets atteraux 12 Potage of lettice 13 Potage of coleworts or cabidge with milk 14 Potage of coleworts or cabidge with pease broth 15 Potage of pumpkin 16 Potage of pumpkin with milk 17 Potage of turnips with white broth 18 Potage of fried turnips 19 Potage of pease broth 20 Potage without butter 21 Potage of small vailes profiteolies 22 Potage of Onion 23 Potage of Mussles 24 Potage of Frogs 25 Potage of Grenosts 26 Potage of Salmon with a sweet sauce 27 Potage of bran 28 Potage of frogs with almonds 29 Potage of hops 30 Potage of turnips 31 Potage of leeks with milke 32 Potage of broken sparagus 33 Potage of coliflowers 34 Potage of fidele 35 Potage of rice 36 Potage of tailladin 37 Potage of Macreuse with ragoust 38 Potage of macreuse with turnips 39 Potage of leeks with pease broth 40 Potage of flounders 41 Potage of Gournet 42 Potage of lentils 43 16. Discourse of the potages for Lent 1. Potage of Crawfish Serve it with pease broth 2. Potage of hash of carpes With pease broth and almonds 3. Potage with hearbs With a very little of pease broath 4. Potage of tenches farced with turnips With fried flowre and a little of pease broath 5. Queen's potage With broth of carpe or of other fish mixed with pease broth and almonds 6. Princesse's potage It is made with pease broth which you seeth with the bones of carpe 7. Potage of tortoise With a little of pease broth 8. Potage of mushrums With pease broth 9. Potage of soales With pease broth 10. Potage of smelts With good broth mixed with almonds 11. Potage of sparagus With pease broth and hearbs 12. Poge of haslets Take it out of the best broth 13. Potage of lettice With pease broth or coleworts 14. Potage of cabidge with fried bread With a little pease broth 15. Potage of cabidge or coleworts with milke With a little pease broath and much butter 16. Potage of cabidge or coleworts with pease broth Put in your pease broth an onion sticked with cloves peper and salt when it is enough serve it well garnished with your cabidge or coleworts and some peece of fried bread which shall have boiled with it 17. Potage of pumpkin Seeth well your pumpkin so that it be more thickned then ordinary then frie a chiboll with butter and put it in it with salt and serve with peper 18. Potage of pumpkin with milke After it is well sod passe it through a straining panne and leave not much broth in it because of the milke which you must put in it when it is well seasoned with milke and a little butter stove or soak your bread and serve with peper if you will 19. Potage of turnips with white broth Scrape your turnips and put them in a pot with water when they are well sod season them with salt and a bundle of hearbs when you will take up take it from off the fire put in some butter very fresh and stirre it off the fire and doe not put it to it againe then serve with a little almond broth over it 20. Potage of turnips fried Scrape them and cut them in two or otherwise whiten and flowre them after they are dried frie them and seeth them in water with a little peper and an onion sticked with cloves when you will take up if your broath is not thickned you may put in it a little flowre fried with a drop of vinegar then serve 21. Potage of pease broth Take the cleerest and put it in a pot then frie some sorrell chervell and a little parsley with some butter put all in a pot seeth it well and season it well stove your potage and serve it with parsley roots sod with it 22. Potage without butter It is made with great store of hearbs well seasoned and sod with a crust of bread stove or soake and serve 23. Potage of profiteoles or small vailes Take it out of many broths then open six loaves made of purpose make a hole on the top and take out the crum frie them with butter and fill them with melts of carps mushrums broken sparagus and observe that they must be sod before you fill them After they are full stove or soak them leasurely upon your potage which you shall garnish with melts mushrums broken sparagus and serve The potage of onion is made the same way as that out of Lent 24. Potage of mussles It is made the same way as that out of Lent but that you put no eggs to it you may put in it some almond broath or of some ragoust serve it garnished with mussles 25. Potage of frogs Break the bones and trusse them up then whiten them and draine them put them in a dish untill you have made some pease broth frie into it a little parsley minced with butter after they have boiled put them into your broth and take them out foorthwith allay a little sastron and put it in your pot stove or soak your bread garnish it with your frogs and serve 26. Potage of grenosts It is made the same way as out of Lent 27. Potage of salmon with a sweet sauce Cut it into slices and pickle it passe your slices in the panne with butter sticke them with cloves and put them between two dishes with some butter a bundle of herbs sugar wine a little salt and peper well beaten stove or soak them then drie your bread and stove or soak it also with some other broth garnish it afterwards with your slices of salmon the sauce over it and garnished if you will with figgs or prunes of brignoll 28. Potage of bran It is made as that out of Lent but that you
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
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
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
here is yet another way Dresse them draw them flat them and passe them in the panne with lard parsley and mushrums then put them into your paste and season them with yolks of eggs capers and all what you have Cover up your tourte and bake it two houres After it is baked serve with a good sauce or some juice 35. Tourte of sweet breads You may put them into fine or puft paste sticked and rosted well seasoned and garnished or els frie them with mushrums combes troufles morilles yolk of eggs bottoms of hartichocks or some broken sparagoes and thus make up your tourte which you shall serve with an allaying of mushrums upon it 36. Tourte of brawne of Capon Take some quantitie of brawnes of capon mince them very small and allay them with two yolks of eggs fresh butter a little salt pistaches much sugar a little juice or good broath make up your tourte with fine or puft paste sugar it well and if you will you may adde to it besides some pignons and corants Advise Your pasties for keeping or to carrie far off may be made with Rie meale They that are to be eaten readily make them with a paste more then half fine The English pie is made with puft paste The tourte of Franchipanne is made of paste allayed with whites of eggs All kinds of tourtes are made with fine or puft paste If you doe not find here all sorts of divers pastrie worke doe not wonder at it for the intention is not to make a whole book of them but onely to speak of them by the by for to give some instruction of what is most necessary and what is served up most ordinarily for to intermingle and diversifie the Courses A Table of the lean Potages out of Lent POtage of herbs 1 Potage of Crawfish 2 Potage of Carps 3 Potage of Tenches farced 4 Potage of farced Carps with turnips 5 Potage of rosted Carps 6 Queens potage 7 Princes potage 8 Potage of Tortoise 9 Potage of farced mushrums 10 Potage of Soals without bones farced 11 Potage of Smelts 12 Potage of Sparagus 13 Potage of Haslets atteraux of fish 14 Potage of Lettice farced with pease broth 15 Potage of Coleworts or cabidge with fried bread 16 Potage of Coleworts or Cabidge with milk 17 Potage of Coleworts or Cabidge with pease broth 18 Potage of pumpkin with butter 19 Potage of pumpkin with milk 20 Potage of turnips 21 Potage of milk with yolks of eggs 22 Potage of profiteoles or small vailes 23 Potage of pease 24 Potage of herbs without butter 25 Potage of onion 26 Potage of Cowcombers farced 27 Potage of snow 28 Potage of Mussels with egs 29 Potage of oysters 30 Potage of Grenosts 31 Potage of salmon with a sweet sauce 32 Potage of frogs with saffron 33 Potage of bran 34 Potage of hops 35 Potage of rasberries 36 Potage of parsnips 37 Potage of leeks 38 Potage of farced macreuse 39 Potage of lottes 40 Potage of broken sparagus 41 Potage of coliflowers 42 Potage of Fidelle 43 Potage of rice 44 Potage of Tailladine 45 Potage of pease broth of green pease 46 Potage of pease broth of old pease served up green 47 Potage of Macreuse with turnips 48 Potage of Macreuse garnished 49 Potage of leeks with pease broth 50 Potage of flounders 51 Potage of herbs garnished with cowcombers 52 Potage of onion with milk 53 Potage of Losches 54 Potage of Wivers 55 Potage of Gournet 56 Potage of farced mushrums 57 Potage of Almond milk 58 7. A Method for to make ready serve up the Lean Potages 1. Potage of hearbs WArm some water with butter and salt then take sorrell buglose burredge succory or lettice and beets after they are well clensed cut them and put them into an earthen pot with the first cut of a loaf boyl all some while untill it be well consumed then stove your bread take up and serve 2. Potage of Crawfish Clense your Crawfish and seeth them with wine and vinegar salt and peper after they are sod pick the feet and taile and fry them with very fresh butter and a little parsley then take the bodies of your Crawfishes and stamp them in a mortar with an onion hard eggs and the crummes of a loaf set them a stoving with some good hearb broth or some other if you will use pease porridge it must be very clear after it is boyled strain all together after it is strained set it before the fire then take some butter with a little minced parsley and fry it then put it into your broth well seasoned and stove it with your dry crusts covered with a dish or a plate put also on your bread a little of a hash of Carp and juice of Mushrums fill up your dish and garnish it with your feet and tails of Craw-fish with Pomegranat and juice of Lemon and serve 3. Potage of Carp Take out the bones of a Carp and put the bones to boyl in pease porridge with some onion or hard eggs and crummes of bread after they are boyled strain them fry them with little parsley and put them in the broth again After they have boyled dry and stove your bread make a hash of the flesh of your Carp and when it is sod put it upon your bread and fill it garnished with Andovillets and all well seasoned serve with lemon juice and mushrums upon it 4. Potage of Tenches Take your Tenches take out the bones and the flesh then farce them with their flesh minced very small after this you shall close up again neatly the hole whereat you have put in your farce all being well seasoned As for the broth take it if you will of pease porridge or of turnips or of herbs or of tenches or of almonds or of carps or of crawfish it matters not so that it be good stove your bread and garnish it with tenches either farced or rosted with what other garnish you will then serve 5. Potage of Carps farced Take out the bones and the flesh of your Carps and farce them with their own flesh sowing up again very neatly the place whereat you have put in your farce as at the tenches seeth them in a dish with broth butter verjuice chibols and peper seeth the bones and take out and strain the broth therof which you shall have seasoned with salt peper and crums of bread and garnish it with your farced carps capers and mushrums then serve 6. Potage of rosted Carps After they are dressed slit them on the top melt some butter and endore your Carp with it put it on the gridiron and broyl it without scails make a sauce with butter parsley chibol a drop of verjuice and vinegar all well seasoned and stoved with broth taken out of another pot or with pease porridge Then take some turnips cut them in two after they are whitened flowre them and fry them after they are fryed put them into a pot with
some water or pease porridge and when they are sod and seasoned stove your bread and garnish it with your carps turnips and with capers then serve If you doe not put in turnips you may garnish with mushrums or cut sparagus and with the Omelets of Carps 7. The Queens pottage Take Carps or Tenches seeth them with water some salt and an onion some parsley hard eggs and the crummes of a loaf when they are sod strain your broth and put it into another pot with as much butter as you would put into another broth take some almonds and stamp them well mixe them with the half of your broth and after they have boyled together a while strain them and put in an onion sticked with cloves and set it upon a few warm cinders stove your dish with a little of your first broth and fill up your dish with white broth with the yolk of an egge allayed with verjuice and the juice of mushrums so that it neverthelesse be not too much thickned then serve garnished with Pomegranate and slices of Lemon 8. The Princesses potage Take pease porridge very clear in it seeth the bones of Carps with some yolks of eggs and a bundle of herbs all well seasoned then dry a loaf and stove it fry into it a very little of hash of Carp and the juice of mushrums fill up your dish by degrees as it is stoving and garnish it with mushrums trouffles melts liver of Lotte with all kinde of hearbs Pomegranate and with Lemon slices then serve 9. Potage of Tortoise Dresse them and cut them into peeces pass them in the panne with butter parsley and chibol after they are well passed and seasoned set them a stoving in a dish on the chasing dish with little broth Which for to make you shall clense well your Tortoises and shall seeth them in water well seasoned and shall use it Have a care you doe not burst the gall in cutting of them stove your bread and then garnish it with your Tortoises and with their sauce with sparagus broken about the dish mushrums troufles lemon slices and the juice of mushrums then serve 10. Potage of Mushrums farced Take the pickings of your Mushrums and wash them well seeth them in water or in some other broth with an onion sticked and a twigge of thime all well seasoned strain your broth and put it into a pot then passe also your mushrums in the panne with butter parsley and capers and put them in the same pot again you may make the bottome of your potage with some Carpe bones which you shall boyl with your mushrums stove your bread and when it is well stoved put on it a bed of hash of Carpes and then fill it up with your implements by degrees as it doth stove after it is filled garnish your potage with your mushrums farced with the same farce where with you have made your hash sod between two dishes and with melts and when you are ready to serve put about it Pomegranate or Lemon then serve 11. Potage of Soals without bones farced Fry them almost outright and open them along the bone which you shall take out take Melts oysters capers mushrums troufles and pass them in the pan with parsley and whole chibols farce your soales with these implements and after they are farced stove them with a little broth fresh butter lemon or orange juice or verjuice stove your bread with the broth of any fish you have as you will and garnish it with your soales with mushrums troufles melts and juice of musherums and set about the dish some of slices lemon serve 12. Potage of smelts Make broth with Almonds or with fish or with mushrums or with pease broth all being well seasoned stove your bread and put a little white broth over it with yolks of eggs allayed and the juice of musherums take your smelts fry them and garnish your potage with them or if you will before you garnish put them with ragoust which to do you shall take some parsley chibols butter and verjuice you shall fry them together and then shall strain them and after they are strained you shall put them with your smelts serve garnisht with pomegranate and lemons 13. Potage of Sparagus Take store of herbs put them in a pot with crums of bread and season them well then fry them and after they are fried put them again in the pot stove your bread and garnish it with sparagus which you shall have caused to seeth with water and salt and being drained put them with fresh butter salt and nutmeg over your potage you shall serve fried broken sparagus then serve Another way Use the same broath put upon it a little of hash of carpe garnished with fried sparagus and other mushrums and melts then serve Another way After your bread is well stoved garnish it with hearbs and sparagus with capers and yolks of eggs and serve You may whiten your potage if you will 14. Potage of haslets of fish Take carpes take out the bones and make a hash with butter well seasoned with good hearbs take the bones and boile them with pease broath or other broath with a bundle of herbs butter and salt then with your skins of carps make some haslets that is some peeces of skinns of carpe spreading them and puting them upon your hash seasoned and eggs for to allay them then roule them up like small chitterlings after they are thus rowled up seeth them in a dish with butter a little verjuice and a chibol after they are ready garnish your bread with your hash and haslets and put upon it mushrums and broken sparagus then serve 15. Pottage of lettice farced Take lettice whiten them in fresh water make a farce of fish or of hearbs and after you have farced them with it set them a stoving in a pot with some pease broath or some other broath and season them well with butter with salt and with an onion sticked with cloves stove your bread and garnish it with your lettice which you shall cut into halfes you may put to it a bed of a hash of fish then serve 16. Pottage of Cabidge or Coleworts with milke Cut them into quarters and whiten them then put them in the pot with water store of butter some salt and peper and an onion sticked with cloaves after they are well sodden put some milk to them stove your bread and serve it garnished with your coleworts or cabidges 17. Pottage of cabidge or coleworts with frried bread Whiten your coleworts or cabidge and put them in the pot as abovesaid and serve garnished with fried bread 18. Potage of coleworts or cabidge with pease broath It is made as abovesaid but instead of water you put them in the pot with pease broath garnish and serve alike 19. Potage of pumpkin with butter Take your pumpkin cut it into peeces and seeth it with water and salt after it is sod straine it and put it