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
three parts whereof you shall put and preserve the two upon warme cinders and into the other your shall powre your roses and after you have allayed them well in this sugar powre all together into a sheet of double paper which you shall fold up two inches high on the foure sides and tie it with pines on the foure corners after this when this first sugar thus powred shall be halfe cold and thus coloured take of your almonds mixe them into one of the parts of sugar left on the warme cinders and powre them over this implement and do the like also of the pistaches Then when all is ready to be cut with the knife beat down the sides of the sheet of paper and cut this sugar into slices of the thicknesse of halfe a crown White fennell Take fennell in branches and cleanse it well drie it and when it is drie take the white of an egge and flower of orenge water beat all together and dippe the fennell into it then put some powder sugar over it and drie it neere the fire upon some sheets of paper For to make red fennell Take the juice of pomgranat with the white of an egge beat all together and dippe your fennell in it put powder sugar to it as to the other and drie it at the Sun For to make blew fennell Take some tourne sol and grate it in water put in a little powder of Iris and some white of eggs beat all together and dippe your fennell into this water and then put in some powder sugar and drie it as the other For to whiten geliflowers roses and violets Take the white of an egge with a small drop of flower of orenge water beat them together and steep your flowers in it then take then out and as you take them out shake them put powder sugar over them and dry them neere the fire You may use the same way for to whiten red corants cherries respasses and strawberries Cherries liquid Take the fairest you can and take out the stones some sugar proportionably to your cheries and boile them together untill the sirrup be well formed and sod as much as you shall thinke fitting If you will at the same time take out some drie draine up a portion of the same cherries and take some sugar which you shall seeth into a conserve put in your cherries boile them and take them out Plummes of all sorts liquid Take plummes and prick them then throw them into a bason of boiling water and boile them softly a little while let them steep in fresh water drain them then seeth your sugar a very little powre your plums into it and boile them in it a while then set them in the stove if you will or else if you finde them not enough boile againe your sirrup a while put in your plummes againe and boile them yet a little Green Almonds They are made ready as the apricots Verjuice liquid Take the fairest you can get and take out all the seeds boile some water and let your verjuice steep a little in it then put it into some sugar a little sod and boile it seaven or eight high boilings and take it out Dry verjuice Draine it well seeth some sugar into a conserve and put your verjuice in set it on the fire and cause it to take the same seething as it had when you have mixed it so that the plume or skinne or crust of it be very strong Bottoms of hartichocks Take of bottoms of hartichocks what quantity you will pare them altogether and take out the choake carefully then boile some water put your hartichoaks in and let them ly therein untill they be very well sod then put them into sugar and boile them therein foure or five boilings and let them rest in it then draine them and take them out Buttons of roses dry Take the buttons of roses give them five or six pricks with a knife and boile them tenne or twelve boilings in water then take some sugar melt it put your rose buttons in and let them yet boile eight or ten boilings For to make them drie use them as you doe the orenges whereof the making is set down a little below Ponsif Take good ponsif cut it into slices and put it into fresh water with one handfull of white salt let them steep five or six houres and then boile them in water untill they be sod take them out and draine them then take some sugar and boile it and put into it your slices of ponsif seeth them againe in the sugar proportionably and take them out Lemons whole Peele them to the white and cut them at the sharp end boile some water and put them in until they be half sod Take them out put out the water and put them in againe in other water boiling very high and make an end of seething them in it Take them out and put them in fresh water then melt some sugar and put your lemons in it Orenges Take the reddest and the smoothest or the most yellow Pare them and slit them at the end and let them steep two whole dayes in fresh water which you shall change twice a day boile some water in a bason put your orenges in it and seeth them half take them out and make an end of seething them in other boiling water then set them a draining and take some sugar proportionably to your orenges with as much water boile all with your orenges with high boiling then take them out and draine them How to make white walnuts Take walnuts pare them to the white and steep them in water six whole dayes and doe not faile to change the water twice each day then seeth them in water and when they are sod stick them with a clove with cinnamon and with a slit of preserved lemon then take some sugar and seeth it put your walnuts in and let them boile in it ten or twelve boilings then take them out draine them and dry them Paste of Apricots Take them very ripe and pare them then put them in a pan without water and stirre them often with a scimmer untill they be very dry take them off of the fire and mixe them with as much sugar sod into a Conserve as you have of paste Paste of Cherries Take some Cherries boyl them in water pass them through a sive on a good quart of pap of Cherries put four ounces of pap of Apples which you shall seeth and strain also mix all together dry it make it ready as abovesaid Paste of gooseberries and of verjuice They are made the same way as that of Cherries Paste of Quinces Take Quinces seeth them whole in water and pass them through a course sive then dry them in a pan over the fire as the aforesaid paste mixe them with sugar and give them five or six turns over the fire without boyling make them ready half cold and so of the rest How to make some
Massepain Take Almonds and peel them steep them in water and change it until the last be clear altogether stamp them with the white of an egge and water of orange flower then dry them with a little sugar over the fire after this you shal stamp them four or five blows in the mortar and work them as you will How to make cakes of Cherries of Apricots of Pistaches and of Almonds Take of Cherries or of Apricots what you will stamp them in a mortar with sugar in powder until they be stiffe enough for to be wrought bake them before you doe glase them and glase them at the top and underneath The Pistaches and Almonds are made ready more easily and are easier to make cakes with For to make the sheets of them steep some gum in water of orange flowers stamp your almonds or pistaches in a mortar with a peece of gum allay all together with sugar in powder then make work up a paste as you will You may of the same paste make a glasing very clear mixing a little musk with it and be carefull to clense it well at the top then cut it in length in round or into any other form The baking of it requires a great care and circumspection put it in the oven or in the tourte panne with fire under and above but a little less above How to make other light pasts Take the white of an egge beat it well with a little water of orange flowers and allay it with a few pistaches or almonds what you wil. Work them very wel with some sugar in powder and put in a little musk bake this in a tourte panne with a few hot cinders both above and under How to make a tourte after the Combalet Take three yolks of egs without any whites half a pound of lemon peel with some water of orange flowers and some musk stamp a lemon peel mix all together and dry it with a handful of sugar in beating of it then put all in a pan and give it three or four turns over the fire make up a tourte and put it in the tourte panne with some sugar in powder upon and under and close it up and put some fire round about it when it is half baked take it up and set it a drying in the oven How to make some small sheets of paste glased Take all sorts of dry fruits and stamp them with water of orange flowers fil your sheets of past with these fruits which wil form up a certain thickness capable fit for to glase them leave a little of it at the top and bake them in the tourt panne until the glasing be risen up which to bring to pass put some fire upon and none under How to make the sirrup of cherries Take some cherries press them and take out the juice strain them and give them two or three boilings over the fire then put in some sugar proportionably three quarterns for one quart of juice The sirrup of Rasberries is made alike How to make Lemonade It is made severall waies according to the diversity of the ingredients For to make it with Jasmin you must take of it about two handfull infuse it in two or three quarts of water the space of eight or ten houres then to one quart of water you shall put six ounces of sugar those of orange flowers of muscade roses â—nd of gelliflowers are made after the same way For to make that of lemon take some lemons cut them and take out the juice put it in water as abovesaid pare another lemon cut it into slices put it among this juice and some sugar proportionably That of orange is made the same way How to make dry Quinces Take some Quinces pare them and boyl them in water take them out put them in to some boyling sugar when they are sod take them out and powre them into sod sugar out of which take them out and dry them as the oranges and other fruits abovesaid How to make white hypocrast Take three quarts of the best white wine half a pound of sugar more or less an ounce of cinamon two or three marjoram leaves two corns of peper unstamped passe all through the straining bag with a small corn of musk and two or three peeces of lemon after that let all infuse together for the space of three or four hours The claret is made with claret wine with the same ingredients and in the same way How to make whipped cream Take a quart of milk and put it into an earthen pan with about a quarter of a pound of sugar take also one pint of sweet creame which you shall mixe with your milk by degrees as you are whipping of it with rods you shall by degrees take off the scâ—m and put it in a dish after the form of a pyramid How to make creame sod Take some sweet cream with one quart or two of Almonds well stamped then mixe all in a pan stir it and seeth it on a small fire and when you perceive it to become thick take two yolks of egs allay them with a little sugar in powde powre them into your cream and give it yet four or five turnings How to make the English cream Take sweet cream and make it something lukewarm in the dish wherein you will serve it then take the bigness of a corn of wheat of runnet and allay it with a little milk How to make gelee of gooseberries Take some gooseberries press them and strain them through a napkin measure your juice and put near upon three quarterns of sugar to one quart of juice seeth it before you mixe it and seeth again together after they are mixed try them on a plate and you shal know that it is enough when it riseth off That of Rasberries is made the same way How to make the gelee of verjuice Take verjuice and give it one boyling in water strain it through a course linnen cloth and seeth some apples the decoction whereof you shall mixe with it and the rest as abovesaid The gelee of Cherries is made the same way How to make the gelee of apples Make a decoction of your Apples strain it through a napkin and mixe with it three quarterns of sugar or thereabouts to one quart of decoction c. How to make the gelee of Quinces Make also a decoction of Quinces make it also a little reddish strain it through a napkin and put it with sugar as the others How to make bisket Take eight eggs one pound of sugar into powder with three quarters of a pound of flowre mixe all together and thus it will be neither too soft nor too hard How to make Maccaron Take one pound of peeled Almonds steep them in fresh water and wash them until the water be clear drain them and stamp them in a mortar besprinkle them with three whites of egs instead of water of orange flowers put in a quartern of sugar in powder and
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
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
Eele or Carpe then passe it in the pan and seeth it with half water and halfe pease broth well seasoned with butter and a bundle of herbs when it is almost sod cut your turnips flowre them and passe them in the pan with butter and when they are very brown seeth them with your Barnickle when it is sod stove your bread and garnish with it together with your turnips If your potage is not thickned enough fry a little flowre into it some capers and a drop of vinegar then serve 49. Potage of Barnickle garnished It is done as the other but that if you will have your turnips to make a shew you may fry them and season them with a bundle of herbs or onion and good butter after it is well sod serve your potage well garnished with mushrums and artichocks and a little thickned 50. Potage of Leeks with pease broth Whiten them a very little and seeth them with pease broth well seasoned with butter and salt stove your bread garnish it with your leeks which for to whiten allay some yolks of eggs with broth and powre them on it then serve Another way After your Leeks are sod and reduced to little water put to them some milk well seasoned and serve 51. Potage of Flounders Take off the tails and heads of your Flounders and half fry them then put them in raux or castrolle with a very long sauce and well thickned stove your bread with some of the best of your broths and garnish it with your Flounders at the top with mushrums and capers then serve If you have no fish broth the pease broth is good 52. Potage of herbs with cowcombers Take all kind of herbs cleanse them well and stove them with butter and a bundle of herbs over a small fire then by little and little fill them with warme water After they are well boyled and seasoned put in it the first cutting of a loaf with an onion sticked and some capers if you will and you may garnish it with sodden lettice and you may also seeth some pease among the herbs serve readily and garnish with cowcombers 53. Potage of onion with milk After your onion is cut very thinne and fried with butter till it be very brown seeth it with a little water well seasoned with salt and peper after it is enough put milk to it then boile it and serve readily stoving your dry crusts 54. Potage of Lofches Being whole farce them with a little sorrell yolks of eggs and milk and season them well with melted butter mixe all together without flowring them but of themselves and seeth them with butter parsley salt and peper and stove your crusts with the best of your broths and garnish them with your Losches which you shal whiten with the yolks of eggs then serve You may serve them at the Entree or first course or fry them you may also garnish some potage with them or use them that it may be brown and garnish as soon as they are fryed 55. Potage of Wivers After they are well cleansed boyl them with a little pease broth and white wine onion sticked or a bundle of herbs all well seasoned then take out your Wivers and put them with ragoust taking some thickning or troufles let them stove wel seasoned with salt fresh butter minced capers and one anchovie and cover them passe the broth through a strainer and boyl it with fresh butter paste parsley and minced capers stove a crust of bread and put over it a few minced musherums and of the flesh of a Wiver when it is well stoved garnish it with your Wivers and the ragoust upon then serve The potage of Gournet is made served and garnish'd alike 57. Potage of Mushrums farced It is made the same way as that of the Princess garnish it with your mushrums farced and with melts fill up with the best of your broth with such other garnish as you will and serve 58. Potage of Almond milk After your Almonds are stamped stove them with milk and the crummes of one loaf then strain them and season them with salt and sugar when you are ready to serve put some sugar in it again and serve A Table of the Entrees or first courses of the leane dayes out of Lent SOales with rogoust 1 Pike with ragoust 2 Tenches with ragoust 3 Farced Tenches with ragoust 4 Tenches fried and pickled 5 Stewed Carpe 6 Carpe farced with ragoust 7 Carpe fried with ragoust 8 Carpe rosted with ragoust 9 Carpe with a halfe short broath 10 Hash of carpes 11 Breame with ragoust 12 Salmon with ragoust 13 Stewed salmon 14 Troutes salmoned 15 Lotte with ragoust 16 Lottes fried with ragoust 17 Oisters with half shorth broath 18 Oisters with ragoust 19 Oisters in fritters 20 Oisters with ragoust 21 Vilain with ragoust 22 Vilain with a short broath 23 Vilain stewed 24 Soies rosted and farced 25 Soies rosted without farce 26 Soies stewed 27 Barbels with ragoust 28 Barbels rosted 29 Barbels with half short broath 30 Barbels with short broath 31 Stewed barbels 32 Barbels in Castrolle 33 Flounders in castrolle 34 Fried flounders 35 Fried flounders with juice of orenge 36 Plice in Castrolle 37 Plice rosted 38 Barnicle with ragoust 39 Barnicle with short broath 40 Barnicle rosted with ragoust 41 Barnicle without bones farced 42 Allose rosted with ragoust 43 Allose with short broath 44 Allose stewed 45 Lamprey with ragoust 46 Lamprey on the gridiron with ragoust 47 Lamprey with a sweet sauce 48 Eele rosted with a greene sauce 49 Stewed Eele 50 Eele like servelast 51 Eele with ragoust 52 Sea Eele 53 Sea Eele stewed 54 Sea Eele fried with ragoust 55 Lobster with short broath 56 Lobster with a white sauce 57 Langouste with short broath 58 Langouste with a white sauce 59 Pike farced 60 Pike rosted on the spit 61 Fresh mackerell rosted 62 Fresh herring rosted 63 Herrings with a brown sauce 64 Pilchers 65 Gournet with ragoust 66 Grenosts with ragoust 67 Fresh cod rosted with ragoust 68 Cod with half short broath 69 Fresh cod with ragoust 70 Green fish 71 Soupresse of fish 72 Gammon of fish 73 Mussels of fish 74 Raye fried with ragoust 75 Smelts with ragoust 76 Tripes of cod fried 77 Scutties fried 78 Poore John fried 79 Poore John with a sauce Robert 80 Joale of salmon with a sweet sauce 81 Joale or chine of salmon in sulat 82 Tons pickled 83 Mackerels salted 84 Herrings salted 85 Red herrings 86 Common troutes 87 Pie of lottes 88 Eele pie 89 Pie of Grenosts 90 Smelt fish pies 91 Pie of places 92 Tourte of melts 93 8. A Method for to make ready the service of fish for the first courses in the leane dayes out of Lent 1. Soales with ragoust TAke your soales scrape and emptie them draine them and wipe them drie then flowre them and passe them in the pan half fried afterwards open them take out the bone and farce them with capers mushrums
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
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
and largest whiten them in their water between two dishes and draine them after that pickle them with vinegar salt peper and lemon or orange peel after they are pickled a while take them out and fry them with refined butter and a little flowre after they are fryed put them into another pickle if you will keep them long You may use them for garnish or for fritters or for to farce 12. Cabidge Take the hardest and slit them into four on the side of the stalk then whiten them in fresh water and dry them put them into a salting tub or into a pot with salt peper vinegar and bay leaves or a little rosemary You may stick them with cloves and when you will use them unsalt them in lukewarm water for to put them in the potage and not for salat when they are sod serve 13. Soales Take them very new and cleanse them if they are big slit them on the top and flowre them after you have dryed them then fry them halfe with butter or oyle and put them neatly into a pot with salt peper beaten clove lemon or orange peele and vinegar cover them well and for to use them take them out of the pot and steep them in water when they are unsalted fry them with butter or oyl for them that love it forget not to flowre them well and serve them with orange or lemon or if you will after you have passed them in the panne open the bone and put them with ragoust which for to doe put in some capers anchovies mushrums troufles and all what you can get then stove or soak them and serve with a sauce thickned and the juice of lemon or of orange 14. Oysters Take them our of the shell and whiten them or as they are put them into a pot and season them with salt peper beaten cloves and some bay leaves cover them well or if you will you may put them into a barrell when you will use them unsalt them you may garnish with them or make fritters or fry them 15. Combes salted Let the blood be well taken out and put them in a pot with melted salt peper cloves a drop of vinegar and some bay leaves cover them well and set them in a place which is neither cool nor warme when you will use them take what you have need of unsalt them in lukewarme water and change them very often when they are well unsalted boyl some water and scald them when they are very clean seeth them with broth or with water when they are almost enough put a bundle of herbs with butter or lard and a slice of lemon After they are well sod use them for to garnish what you will with them Another Table of things to be salted for to keep specially for a Cook of Pastry CArdes of Artichock 1 Palats of beef 2 Tongues of mutton 3 Pickled pullets 4 Rams stones 5 Young pidgeons 6 Butter salted 7 The Method 1. Cardes of Artichocks CHuse the whitest stalkes cut them half a foot long take all the strings out steep them in fresh water and change them two or three times whiten and drain them put them in a pot and salt them when they are salted melt and refine one pound of butter and powre it over them for to set them up and use them upon occasion 2. Palats of beef Salt them as they come out of the head and set them up untill you have occasion to use them then unsalt them after they are unsalted seeth them and take the skin off and the barbillons then cut them into peeces or into slices put them with ragoust or garnish with them all what you have to garnish even the Pastry work wherein they may be very usefull 3. Tongues of mutton As they are taken out of the head salt them when you will use them unsalt and seeth them after they are sod dress them neatly slit them and put them on the gridiron with crums of bread and salt after they are rosted make a sauce with verjuice a drop of vinegar minced parsley chippings of bread a little of pot broth and stove or soak them then serve 4. Pullets pickled After they are dressed cut them into halfs and dry them well flowre them and fry them half then put them in a pot with salt peper vinegar and fine hearbs cover them untill you will use them and then unsalt them in fresh or lukewarme water which is the best when they are unsalted dry them and flowre them then fry them after they are fryed serve and if you will have them to make a shew you must make an allaying with egges and flowre fry them and put them in sauce with juice of orange 5. Rammes stones Take off the first skinne and flit them on the top to make them take salt put them in a pot and set them in a coole place for to use them unsalt them and seeth them then use them how you will 6. Young pidgeons After you have flatted them well dry them flowre and fry them then put them in a pot with vinegar peper cloves and fine hearbs when you will use them unsalt them for to put them with ragoust or with potage or into paste or for to serve them pickled 7. Salt butter Wash it well in fresh water and draine it then put it into an earthen panne and knead it with white salt clove and some bay leaves and some aniseed stamped if you will after this put it into a pot and cover it well with paper or parchment after you have taken out the water that comes out of it set it in the cellar and use it A Method how to make in Lent the broths of Fish of Pease of Herbs and of Almonds Broth of fish MAke your broth with half water and half of pease broth take the bones of Carp or of other fish with an onion sticked with cloves a bundle of herbs and some salt seeth all well together with crums of bread and some butter then strain it and use it for such broth as you will except that of herbs the pease broth and many potages which are without fish You may use it for the potage of Crawfish boyling it a while with the shels of your Crawfish stamped and strained through a linnen cloath by the means whereof your broth will become red afterwards strain all season it and take it up and stove it Pease broth For to make pease broath clear and that it be good steep your pease from one day to the next after you have clensed them well then seeth them with river or fountain water lukewarm when they are almost enough take out your pease broth and use it for what you will You will finde the broth of herbs in the potages for lean dayes Broth of Almonds Peel well your Almonds in very warm water and stamp them in a mortar and as you stamp them besprinkle them with fresh water after they are well stamped put them
make your paste which you shall cut upon the paper after the form of Maccaron bake it but take heed you give it not the fire too hot after it is baked take it out of the oven and set it up in a place warm and dry How to make the Marmalat of Quinces of Orleans Take fifteen pounds of Quinces three pounds of sugar and two quarts of water boil all together after it is well sod pass it by little and little through a napkin and take out of it what you can then put your decoction in a bason with four pounds of sugar seeth it for to know when it is enough trie it on a plate and if it doth come off take it quickly from off the fire and set it up in boxes or somewhere else How to make Strawberries Take the paste of Massepain rowl it in your hands into the shape of Strawberries then dip them in the juice of Barbaries or of red Corants and stir them well after this put them in a dish and dry them before the fire and when they are dry dip them againe three or four times in the same juice How to make the Caramel Melt some sugar with a little water and let it seeth more than for a conserve put into it some sirrup of Capilaire and powre all into fresh water How to make the Muscadin Take the powder of sugar a little of gum Adragan which you shall steep in water of orange flowers stamp all together make it into Muscadin and dry it afar off before the fire or at the sun How to make Snow paste Take powder of sugar and gumme Adragan proportionably stamp all together and put in some good water then make up your sheet of paste How make a cake of Pistaches Take half a pound of powder of sugar a quartern of Pistaches for one penny of gum Adragan and one drop of sweet water stamp all together and when the paste is made make your cakes of the thickness of a half crown and bake them in the oven Rasberries preserved Make your sirrup with the decoction of Apples when it is well sod put your Rasberries in give them only one boyling take them out and put them where you will for to keep them Quinces liquid Take them very yellow and without spots cut them into quarters and seeth them in water untill they be well sod and very soft then drain them put your sugar in the same water which you shall seeth a little more than sirrup put your Quinces in again and put in their seeds taken out first and wrapped into a linnen cloath for to give them a colour and when they are enough take them out For to make a composte of Apples Take some Pippins and pare them very smooth and without spots if they are big cut them into four quarters if they are small cut them into halfes and take out the seeds and all other superfluities as you pare them throw them in water and after they are all in put the water and apples in a panne with some sugar to the proportion of a quartern and a half to eight great apples and a little cinamon instead of which in winter when the apples have less juice you may put one glass of white wine boyl all until the apples be soft under your fingers then take them out peece by peece and press them between two spoones and set them on a plate then straine your sirrup through a napkin folded in two after it is strained put it in the pan againe for to make a gelee of it which you shall know to be sod if you take some with a small spoone and that the drops doe fall like small peeces of ice then take it off from the fire and when it is halfe cold put it over your apples that are set on the plate Compost of apples John It is made the same way but that the skin must not be taken off How to make the marmalat of apples Take ten or twelve apples pare them and cut them as you pare them as farre as the coâ—â—e and put them into cleere water then take the apples and the water wherein they doe steepe with half a pound of sugar or lesse if you will powre them into a panne seeth them as they seeth crush them least they should burne and when there is almost no more water passe all through a sive Take what you have passed and put it in the same pan againe with the grating of halfe a lemon or orenge before steeped above a quarter of an houre into some warme water and strained through a linnen cloth for to know and take out the bitternesse of it as they seeth stirre alwayes least your marmalat do burne you may know that it is sod when it is as into a gelee and sheweth lesse moistnesse and when it is as it ought to be take it off of the fire and spread it with a knife the thickness of two half crowns How to make the compost of peares Take what peares you will so that they be good pare them and take out the seeds the hardnesse which is at the head of the peare and the other superfluities as of the apples If they are big cut them into halfes or quarters if they are small into three parts then put them in a panne with water sugar and some cinnamon when they are half sod powre into them a glasse of strong red wine and keep them alwayes covered close because it causeth them to become red give them as much seething or thereabouts as you would give to the sirrup of other preserves Another way Bake some apples in warme cinders when they are baked pare them cut them into halfes or quarters according to their higness and take out the inside make a sirrup with sugar and the juice of a lemon or the water of orenge flowers powre your peares into this sirrup and give them one boiling then put them on a plate How to make marons after the Limosine Seeth some marons after the ordinary way when they are sod peele them and in peeling them flat them a little between your hands set them on a plate and take some water sugar and the juice of lemon or of water of orenge flowers make a sirrup with it when it is made powre it boiling upon your marons and serve them hot or cold Another way If you will whiten them take the white of an egge and some water of orenge flowers beat them together dippe your marons into it and put them in a dish with some powder of sugar Rowle them untill they be covered with it then drye them neere the fire How to make the compost of lemon Make a gelee of apples and seeth it after it is sod take a big lemon pare it very thick and neere the juice cut it in two and in length and divide these two parts into many slices take out the seedes and throw these slices into your gelee give it yet ten