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
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-flower water and seeth them after they are enough make a cornet with butterd paper and well doubled put your eggs in it and being cold then take off the paper and put these eggs on a plate the sharp end upward sugar it and garnish it with the peare called nompareill or non such cinamon lemon peele preserved and flowers then serve Another way Make a Sirup as above said then breake one dozen of egs or more and beat them wel warme your sirup and when it is very warme mixe your egs with it passe all together through a strainer and seeth it After it is sod serve it with bisket cut and dressed up piramide-like sweet waters muske or amber gris 71. Egs minion Make your sirup as above said and take the yolks of egs allay them well and put them in your sirup after they are sod put them on a plate with a drop of orenge flower water and of muske then serve 72. Egs spun Take a quart of white wine with a peece of sugar boile them well together then breake some egs and beat them passe them through a strainer then put them in a pipkin or pan where your white wine is and your sugar readie boiling thus they are sod in a moment and are found linked take them out of the sirup and set them a draining then serve them piramid like with sweet water 73. Egs after the Varenne Have a sirup well made frie some whites of egs in the panne with butter and put them in your sirup when they are sod serve them with orenge-flower water Another way Make your sirup and mixe a little new milke with your fried egs when they are sod serve them very white on a plate and garnished with sweet waters 74. Snow egs Boile some milke with a little flower well allayed then put in it more then the halfe of one dosen of whites of egs and stirre well all together and sugar it when you are ready to serve set them on the fire againe and glase them that is take the rest of your whites of egs beat them with a feather and mixe all together or else frie well the rest of your whites and powre them over your other egs passe over it lightly an oven lid or the fire-shovell red hot and serve them sugred with sweet waters You may in stead of whites put in it the yolks of your egs proportionably and the whites fried upon The creame after the Masarine way is made in the same manner except that you must put no whites of eggs on it 75. Egs after the Huguenote Take the juice of a leg of mutton put it on a plate or in a dish take very new layd egs and break them in your juice seeth them with little salt after they are enough put more juice to them and some Nutmeg then serve 75. Cardons of Spaine After they are whitened take off the skin very neatly and set them a steeping in fresh water then serve them with peper and salt 77. Sparagus with a white sauce Choose the biggest scrape the foot of them and wash them and seeth them in water salt them well and let them not seeth too much After they are sod draine them and make a sauce with very fresh butter a little vinegar salt nutmeg and the yolk of an egge to thicken the sauce have a care that it doe not curd or turne and serve garnished with what you will 78. Sparagus with ragoust Take sparagus break them very small then passe them in the panne with
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
sorrell whereof you shall take out the juice then melt a little butter with salt nutmeg and the yolk of an egge all well seasoned and allayed together after this you shall put your juice in them and stir them and serve forthwith 9. Eggs with creame Break some eggs proportionably take out half of the yolks and beat them well with sugar and a little salt mixe your cream with them and seeth all in a pipkin after it is sod serve upon a plate and sugar If you will give a colour you may doe it with the fire-shovel and if you doe love sweet odours you may put some 10. Omelet of creame Break some eggs take out half the whites season them with salt and creame and beate all well together warm some butter a little more than ordinary and when it is enough serve it in square or triangle or as it is and sugar it well if you will 11. Omelet of parsley Break your egs and season them with salt parsley minced small and chibols if you will beat them well with butter and make your Omelet after it is made you rowl it if you will and cut it into round slices garnish a plate with it sugar and serve as readily as you can 12. Egges with verjuice After you have broken your eggs season them with salt and beat them well take out the treads and take out some embers over which you shall turne them in putting into them some butter and verjuice of grapes beaten and passed in the pan when they are enough serve but have a care they be not too thick 13. Egges with anchovies Cleanse well your Anchovies and unsalt them changing often their water or wine take out the bone and melt them in a dish with very fresh butter when they are melted breake some eggs according to the proportion of your sauce and after they are sod and mixed serve them with a little nutmeg 14. Eggs with cheese Take butter and cheese and melt them together which you may doe easily cutting your cheese very small when they are melted break as many eggs as you think may seeth in what you have melted after they are well beaten put them over the fire and stirre them as they seeth and when they are sod not too thick serve with a little nutmeg 15. Egs mingled or stirred together Melt some butter with eggs in a dish seasoned with salt and nutmegge when they are on the fire stir them with a spoon untill they be enough and serve 16. Egs in the moon shine with creame Make a bed of butter in your dish and break your eggs over it after they are broken season them with salt then put some creame to them untill they be hidden or some milk so that it be good seeth them and give them colour with the fire-shovel red then serve 17. Eggs made in glasses Make a preparation like that of the egges with bread and adde some cream to it which be not lowre and a little sugar and a little of crummes of bread then take some furne-glasses put them on a plate near the fire with a very little butter in them when the butter is melted put also your implements in these glasses as they are before the fire they doe seeth but as they do seeth turn them after they are sod powre them out upon another plate they will come out of the glasses the sharp and upwards serve them thus and garnish them with cinamon and lemon-peel preserved 18. Omelet farced Break your egges and put more yolkes than whites put to them some remnant of farces if you have any or make one of purpose with all sorts of herbs according to your taste and seeth it before you mixe it with your egges season all with salt and if you will with sugar beat it well and seeth it with butter or lard then serve your Omelet sugred if you will and plate it square or in triangle or rowle it up for to cut it into slices 19. Egges with snow Break some eggs sever the whites from the yolkes put the yolkes in a dish upon butter and season them with salt and set them upon hot cinders beat and whip well the whites and a little before you serve powre them on the yolks with a drop of rose-rose-water and the fire-shovell over them then sugar and serve Another way You may put the yolks in the middle of your snow which is made with your whites of eggs whipped and seeth them before the fire with a dish behind Table of the second of Fish TVrbot with short broth 1 Dabs with short broth 2 Wivers rosted on the gridiron 3 Soales fried 4 Salmon with short broth 5 Sturgeon with short broth 6 Grenosts in castrolle 7 Bescard with short broth 8 Purpose with short broth 9 Purpose with ragoust 10 Flounders fryed with ragoust 11 Sea Otter with short broth 12 Sea Otter on the gridiron 13 Raye fryed 14 Tenches with short broth 15 Allose with short broth 16 Allose rosted 17 Fresh cod 18 Breame rosted 19 Pike in blew 20 Pike with sauce 21 Trouts with short broth 22 Troute salmoned 23 Perches with short broth 24 Lotts 25 Lotts in castrolle 26 Carpe in blew 27 Carpe farced 28 Smelts 29 Plice 30 Macreuse 31 Macreuse with ragoust 32 Dabs in castrolle 33 Pike farced and rosted 34 Salmon with a sweet sauce 35 Lotts with ragoust 36 Carpe with half short broth 37 Tenches fryed with ragoust 38 Barbels with ragoust 39 Barbels in castrolle 40 Soales with ragoust 41 Vilain with ragoust 42 Vilain with short broth 43 Joale of salmon 44 Gammon of fish 45 Gournet 46 Fresh mackerels 47 Allose rosted 48 Fresh herrings 49 Filchers 50 Lamprels of all sorts 51 Eeles of all sorts 52 Lobsters of all sorts 53 Langoust with short broth 54 Oisters rosted 55 Fried carpe 56 Barbels with sauce 57 Plice rosted with ragoust 58 Plice in castrolle 59 10. Discourses Method how to serve the second fish 1. Turbot in Castrolle DRess it and emptie it under the bellie slitting it there very neatly or otherwise at the gills put it into a panne with white wine untill it steeps and season it well with salt peper cloves fine hearbs as rosemarie thime and onion and let it seeth leasurely least the flesh should break off from the bones after it is sod let it rest a very little least it should take the taste of brasle serve it garnished with flowers and parsly You may cut it before you seeth it thus 2. Dab with short broath It is made ready the same way as the turbot but that the short broath must not be of so quicke a taste because it taketh salt sooner being thinner after it is sod serve it with parsley upon it 3. Wivers rosted on the gridiron They are dangerous by reason of three prickles which they have about the head therefore when you dress them remember to scrape them and to cut off these thornes and the head at the gills whereat
broath allayed with vinegar the yolk of an egge an onion in quarters fresh butter salt and a very little of white peper mixe all together readily over the fire powre it on your perches and serve 25. Lottes Make some water lukewarme put them in it take them out a while after take off the slime with a knife and thus you shall make them all white then dress them wash them put them between two linnen cloathes and drie them set a side them which are bigge and slit them on the top for to serve to the oile or refined butter with salt and orenge serve 26. Lottes in Castrolle Put your lottes in castrolle and season them with butter salt beaten cloves peper peeles a bundle of hearbs verjuice a drop of vinegar and a very little broth when they are ready serve and garnish if you will with anchovis capers mushrums and any other garnish you have 27. Carpe with blew The best sort of carpe is that with melt take it alive and season it for to put it with short broath in the same manner as the pike above written in the 20th article If it is big yeâ— may cut it into foure or slit it along the backe and put it in a bason into blew if you will seeth it in a fish kettle put a leafe in the bottome take your carpe with a clout season it well with onion peper salt cloves peele and all well wrapped in your linnen cloath set it a boiling the leaf under it least it doe burne with much boiling or that the linnen cloath sticke to the kettle let not your short broth be altered with any thing but let it be well seasoned with all what is fitting When it is boiled leasurely serve it with parsley in a napkin 28. Carpe farcde Take up the skin over the back as far as the bellie take out all the small bones the tripes and melts and take out of the head the gills and the tongue then make a farce with a little flesh of carpe well minced and seasoned with as much butter as flesh a little parsley chibols and a twig of fine hearbs allay all with an egge or mixe with it mushrums melts or mussles capers and bottoms of hartichocks chibols and tongues of carps put your farce into your carpe all along and leave a hollow for to put what you have fried season all well and close it up seeth it in a bason or in a castrolle which is a kettle made in the forme of a great tourte panne or as a kind of dripping panne or into a dish before the fire with a drop of verjuice and a little broth butter and what you have remaining of your mushrums troufles or melts stove all together leasurely and least it sticks put some chibols under it with a little verjuice and some yolks of eggs allay the sauce and serve The carpe thus farced may be put into fine or puft paste and garnish with what you have 29. Smelts Take them very new file them and drie them well when you are ready to serve flowre and frie them with oile or butter take off the rod and powder them a little with small salt and serve with orenge 30. Plice This article is in the discourse of the Entrees or first courses of fish Thus you are put in mind of what may be served out of which you may choose what you like best and intermingle pies or tourtes proportionably to the dishes you have observing to serve a pie or tourte after six dishes of service A Table of the Intercourse of the lean dayes out of Lent MOusserons 1 Mushrums with creame 2 Troufles 3 Eggs spunne 4 Nulles 5 Eggs minions or delicate 6 Tourte of Franchipanne 7 Omelet with creame 8 Fritters 9 Pets de putain 10 Paste spunn 11 Servelats of Eele 12 Melts of carps fried 13 Melts with ragoust 14 Livers of Lotters 15 Gelee of fish 16 White meat 17 Green gelee 18 Fried artichocks 19 Sparagus with a white sauce 20 Sparagus with creame 21 Celeris 22 Coliflowers 23 Gammon of fish 24 Tortoise with ragoust 25 Fritters of Apples 26 Fritters of artichocks 27 Almond pie 28 Ramequin of all sorts 29 Eggs with creame 30 11. A Method for to make ready the Intercourses for the leane days out of Lent 1. Mousseron TAke it very new take out the gravel and wash it with water or white wine then put it in a dish with fresh butter well seasoned with salt white peper chippings of bread take heed it burns not to after it is enough put to it a little nutmeg the juice of orange or lemon then serve Another way Passe it in the panne with very fresh butter parsley a bundle of herbs peper salt and stove it in a dish or in a pot and when you will serve put some cream to it or the yolk of an egge or a few chippings of bread a little nutmeg and serve You may garnish it with what you will proportionably to the quantity you have 2. Mushrums with creame Take them very new and the smallest for they are best peele them dry and wash them in water and take them out forthwith and draine them cut the biggest and together with the smallest fry them with fresh butter parsley chibols minced very small salt and peper then stove them in a small pot untill you be ready to serve and then you may put some creame to them which when it hath boyled a little while and the sauce being thickned you may serve 3. Trouffles Seeth them with a short broth when they are sod serve them in a plated napkin Another way Serve them the same way as the Mousseron and put a little broth to them some cream and some juice when they are cut very thin and sod serve Another way Peele them and cut them very small and very thinne then passe them in the panne and season them with a very little salt because they must boyl long with some broth which you judge to be good after they are sod unfat them and let the sauce be somewhat allayed with some thickning or with some chippings of bread then serve Another way As they come out of the sand wash them with white wine seeth them with strong wine much salt and peper after they are sod serve them with a plated napkin 4. Eggs spunne You shall finde them in the Intercourses of the flesh dayes and the way how to serve them 5. Nulles Take four or five yolks of eggs some very fresh creame much sugar a little salt beat well all together and seeth it on a hollow plate or on a dish passe the fire-shovell red hot over it besprinckle it with sweet waters serve and sugar with sugar musked 6. Omelet with creame Take store of yolks of egs few whites and a littl cream some salt proportionably beat all together and a little before you serve make your Omelet and if you will sugar it and serve 7. Fritters Take four small cheeses white
or of health whiten them well and wash them stove them in a pot with some of the best of your broths In the flesh dayes season them with what is fat In the leane dayes season them with butter and when they are sod cut them into halfes and garnish your potages with them and serve 5. Pompkin Slice it very thinne and frie it with butter when it hath gotten a good colour stove it between two dishes with an onion or a chibol sticked with cloves salt peper and verjuice of grapes if you have any when it is enough serve You may also put it with creame Another way Cut it into great peeces and seeth it in a pot with water when it is well sod take out the water straine your pompkin and frie it with butter and an onion minced very small season it with a drop of verjuice and with nutmeg and serve Another way After it is strained as abovesaid put it with very fresh butter and let it melt with the pompkin some sugar and almonds put your implements into a sheet of fine paste in the forme of a tourte and bake it when it is baked sugar it and serve Many doe put peper to it put a very little salt to it you may garnish it with preserved lemon peele cut into slices 6. Parsnips Cut off the strings of them wash them well and seeth them when they are sod pare them and cut them as you will put them in a dish with very fresh butter salt nutmeg and a drop of broth or a drop of vinegar or of verjuice stove all together and stirre it well thus you will finde your sauce allayed then serve Another way Make them ready as the skirrets above and serve them with juice of ofence or verjuice and a little salt 7. Sersifis Seeth them as the parsnips after they are sod make the sauce alike and serve You may serve them fried 8. Carrots Cleanse and seeth them when they are sod pare them and cut them into very thinne round slices frie them with fresh butter an onion minced some salt peper and vinegar then serve 9. Red beets or Beete-radish or red parsnips After they are well cleansed and well sod in water or in the cinders pare them and cut them into round slices frie them with a minced onion wel seasoned with a drop of vinegar and good fresh butter when they are well fried serve Another way After they are sod or baked cut them as above and put them with oile vinegar and salt then serve 10. Jerusalem hartichocks Bake them in the embers after they are well baked pare and cut them into round slices frie them with very fresh butter an onion salt peper and vinegar when they are well fried serve with a little nutmeg 11. Cowcombers Pare and cut them into round slices frie them with very fresh butter after they are fried put in an onion some salt and peper and let them stove well on the chaufing-dish then serve with the yolks of eggs if you will Another way For to preserve or pickle them take them very young and very small whiten them in fresh water and draine them then put them into a pot with salt peper and vinegar cover them well and doe not forget cloves Another way Cut them very thinne then put them with onion salt peper and vinegar after they are well pickled draine them and for to serve them put some oile to them and serve them in salat 12. Turnips Scrape them whiten them and seeth them them with water butter and salt after they are enough put them in a dish with very fresh butter you may put in some mustard serve with nutmeg 13. Aples fried Pare and cut them into round slices and frie them with very fresh butter when they are fried serve making a broth with a little nutmeg Another way Cut them into halfes take out the seeds and all what is about serve them under the skin and put them in a dish with butter sugar and water and a little cinnamon let them seeth thus when they are enough serve them sugred 14. Sparagus fried Break them cut them into small peeces and wash them after they are drained frie them with very fresh butter and season them with salt peper and minced parsley after they are fried stove them on a chaufing-dish with an onion sticked with cloves and a drop of broth then serve with nutmeg You may also put some creame if you will 15. White succory Whiten it well in water and draine it then tie it and seeth it in a pot with water butter and salt when it is well sod take it out and draine it againe afterwards you shall stove it on the chaufing-dish with butter salt nutmeg and a drop of vinegar when you are ready to serve make a sauce thickned and serve Another way After it is whitened prepare it into a salat with salt vinegar and sugar then serve 16. Cardes of beetes Take off the strings and whiten your cardes in fresh water then seeth them in a pot or a kettle with water butter a crust of bread and some salt when they are sod enough take them out and set them a stoving in a dish with some butter untill you be ready to use them and then warme them and fit them on a plate then make a sauce allayed with very fresh butter a drop of vinegar and some nutmeg then serve 17. Cardes of hartichocks Choose the whitest take out the strings and whiten them after they are whitened seeth them with salt and water a peece of butter and a crust of bread when they are sod enough garnish your dish and make a white sauce and serve 18. Pease passed Steepe your pease wash them well and seeth them in hot water and fill them againe with it after they are sod bray them and passe them through a straining panne take some of the thickest pease broth and stove it on the chaufing-dish with butter salt and an onion whole sticked with cloves then serve You may serve and frie pease whole with very fresh butter salt minced onion peper and vinegar In lent garnish them with herrings 19. Trouffles of Entree or first course Cleanse them well peele them and frie them with very fresh butter an onion sticked with cloves a little minced parsley and a drop of broth stove them between two dishes and the sauce being a little thickned serve A Table for the Pastry work of Fish for to be eaten warm containing the Pies and the Tourts SAlmon pie 1 Troute pie 2 Py of becare 3 Pie of carpe 4 Sturgeon pie 5 Pie of dabs 6 Turbot pie 7 Trout pie 8 Plice pie 9 Eele pie 10 Pie of fresh cod 11 Pie of carp without bones 12 The Cardinals pie 13 Pie of flounders 14 Pie of grenost 15 Pie of soales 16 Pie of soales half fried 17 Pie made of hash of eeles 18 Tourte of flounders 19 Tourte of new Oysters 20 Tourte of liver of lottes 21
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
all this is cold put it in your sheet of paste and bake it after it is baked sugar it well and if you will put muske to it and serve 29. Tourte of apples It is made the same way as that of peare 30. Tourte of franchipanne Take the fairest flowre you can get and allay it with whites of eggs presently take the twelfth part of your paste and spread it untill you may see through it butter your plate or tourte panne spread this first sheet dresse it up butter it at the top and doe the same to the number of six then put what creame you will and make the top as the bottome to the number of six sheets bake your tourte leasurely after it is baked besprinkle it with water of flowers sugar it well and serve You must have a care to worke up your paste as soone as it is made because it drieth up sooner then you are aware and when it is dry it is unusefull because your sheets must be as thinne as cobwebs therefore you must choose a moist place 31. Tourte of whites of eggs After they are well beaten season them with a little salt and sugar melt some fresh butter with milke mixe all together then put all into your sheet of fine paste bake it when it is baked serve it warme and sugred 32. Tourte of yolks of eggs Allay together some butter five yolks of eggs some sugar two macarons a little salt and milk make up your tourte with them and bake it when it is baked serve it sugred with lemon peele very thinne over it 33. Tourte of Massepin For to make it full glased and broad as a plate take halfe a pound of almonds and a quarteron of sugar beat your almonds and put some sugar in spread your paste worke it low enough and bake it on a hollow plate upon a small fire make a creame with milke whereof you will finde the making hereafter fill up this paste with it about the thickness of half an inche bake it and passe the fire-shovell over it put over it either cherries or strawberries or rasberies or gooseberries or verjuice or preserved apricoks a little more then half after it is filled put it in the oven againe and make a glasing with the half of the white of an egge and six times as much sugar well beaten together when you are ready to serve powre it over your tourte and give is a quick fire and little then serve upon a plate For to make the creame of which mention is made above allay a very little flowre with a quart of milk seeth it well and let it be very thinne then put a little butter in it four yolks of eggs and two whites well beaten stirre well all over the fire and mixe with it a very little salt and sugar about half the quantity of your cream For to make it green put in it some beaten pistaches or some of the grating of lemon peele preserved You may serve your tourte glased without consits and at the fruit as well as at the intercourse A Table of several sorts of roots herbs and other things to bee preserved or pickled for to keep in a houshold or ordinary MElted butter 1 Artichocks 2 Cowcombers 3 Purslane 4 Lettice 5 Trouffles 6 Red beets 7 Sparagus 8 Green pease 9 Succorie 10 Mushrums 11 Coleworts or cabidge 12 Soales 13 Oysters 14 Combes salted 15 14. A Method how to pickle all them for keeping 1. Butter melted WHen it is cheap you may buy a quantity and melt it for to use it upon occasion which for to doe put it into a pan let it melt leasurely until the cream go to the bottom and that it becomes clear at the top put it into a pot and when it is cold keep it for your use 2. Artichocks Cut off the choak and what is too hard about them that is called artichocks in bottoms steep them in fresh water for to whiten them drain and dry them after this put them into a pot with salt peper vinegar melted butter clove and some bay leaf cover them well and keep them untill you have use for them and then unsalt them in luke-warm water after they are unsalted seeth them with butter or some peece of lard or some fat after they are sod serve them with a white sauce or garnished 3. Cowcombers Take them very small whiten them in fresh water and stick them with cloves then put them in a pot with salt peper vinegar and bay leafe cover them so close that no aire may get in and serve them in salat 4. Purslaine It is pickled as the cowcomber and you may serve them together 5. Lettice Choose the hardest and take off the great leaves whiten them in fresh water and drain them when they are drained stick them with cloaves and season them with salt peper vinegar and bay leaf cover them wel and when you will serve them unsalt them then seeth them and use them for garnish or for salat 6. Troufles Boyl them with the best strong wine you can get salt peper and clove then take them out and put them in a pot with salt peper vinegar cloves and some bay leaves cover them well when you will use them unsalt them and seeth them with wine and serve them in a plated napkin 7. Red beets or red parsnips Wash them very clean and seeth them when they are sod peel them and put them in a pot with salt peper and vinegar for to use them when you will 8. Sparagus Put them in a pot with melted butter vinegar salt peper and cloves cover them well and for to use them unsalt them when they are unsalted seeth them in hot water when they are sod serve them with a white sauce either for to garnish potages or for salat or for pastry work 9. Green pease Take them as they come out of the cod fry them with butter and season them well as if you would eat them then but do not fry them so much then put them into an earthen pot season them again and cover them well put them in a cool place and when you will use them unsalt them and pass them in the panne as before 10. Succery Tie it and whiten it in sand when you think that it may be kept cleanse it well and put it in a pot with salt peper a little vinegar and rosemarie when you will use it unsalt it to serve it for salat or for to seeth it for to garnish or for to farce 11. Mushrums Take the hardest and the reddest you can get fry them whole with butter as for to eat presently after they are fryed and well seasoned put them in a pot with more seasoning of butter and a drop of vinegar untill they steep cover them so that no air may get in for to use them steep them in severall waters lukewarm then fry them as if they were but newly gathered Another way Take the biggest
an onion sticked with cloves passe all in the panne and stove it in a dish covered when you are ready to serve you may put in some nutmeg creame otherwise serve them as they are Some doe boile them in water but they are not so good though you make them ready alike afterwards Apples fried Pare your apples and cut them into round slices as farre as the core make some butter browne and frie them with a little salt and peper if you have some creame you may put some in and serve after they have boiled a little Apples with sugar Take apples cut them in two take out the core and pricke them at the top with the point of of a knife fill your dish with them fralfe with a little water cinnamon butter and much sugar Let them seeth leasurely with the lid of an oven or a tourte panne when they are enough serve them sugred Prunes Takes them of Tours or the common wash and cleanse them well after they are very cleane seeth them leasurely in a pot when they are halfe sod put in some sugar and when the broth is ready to become syrup serve If you will put in no sugar while they seeth when the syrup is well thickned bestrew them with sugar and serve Advise There are many who will eat nothing but oile Now for to take off the smell of oile boile it with a crust of bread burned and then you may serve it as butter A Table of the second of Lent TVrbot 1 Dabs 2 Dabs in castrolle 3 Wivers 4 Soales 5 Soales with ragoust 6 Salmon 7 Salmon with sweet sauce 8 Grenost 9 Purpose 10 Becare 11 Loux 12 Troute salmoned 13 Raye 14 Smelts 15 Mackerels 16 Filchers 17 Gournet 18 Pike 19 Pike with a sauce 20 Pike farced 21 Carpe 22 Carpe farced with melts 23 Lotte 24 Lotte with ragoust 25 Perch 26 Tenches 27 Alose 28 Fresh cod 29 Breame rosted 30 Plice 31 Macreuse 32 Carpe with half short broth 33 Tenches fried with ragoust 34 Barble with ragoust 35 Vilain with ragoust 36 Dorasde with short broth 37 Dorasde rosted 38 Fresh herring 49 17. Advise ALL the meat of the second service as well as of the first and intercourses of Lent and the pastry work are served the self same way and with the same seasoning as in the lean daies of the rest of the year egges onely excepted which must not be used therefore you shall endore your pastry work with the eggs of Pike stamped or with melted butter for saffron is nought A Table of the Intercourses Entrements of Lent MVsherume 1 Cardons 2 Cardes 3 Scirrets 4 Troufles with ragoust 5 White meat 6 Fried Artichocks 7 Fried Mushrums 8 Tortoise 9 Paste spunne 10 Sparagus 11 Tourte of franchipanne 12 Gervelat of Eele 13 Gammon of fish 14 Melts fried 15 Melts with ragoust 16 Liver of lotte 17 Gelee of all kinds of fishes 18 Celeris 19 Ramequins of all sorts 20 Mushrums after the Olivier 21 Morilles 22 Prunes 23 Brignols 24 Serfifis 25 Scirrets 26 Small tourte of cream musked 27 Tourte of Spinage 28 Rissoles 29 Lottes fryed 30 Sparagus like green pease 31 Liver of Lotte fryed 32 Crawfish fried 33 Crawfish with ragoust 34 Fritters of frogs 35 Frogs with ragoust 36 Nulle of melts 37 YOu will finde in the leane dayes the way of making ready all the contained in the Table above The following Articles only are not set down Rissoles Take some remnant of hash of Carps some mushrums and melts mince all together well fed with butter and creame if you have any season it with a bundle of hearbs and boyl it a very little the better to thicken it and use it for to make your Rissoles with which for to make well take some puft paste spread it and put your implements in it proportionably to the bignesse you will make them of moisten them about cover them and endore them with butter for want of eggs of pike after they are endored put them in the oven and after they are baked serve The small Rissoles are made with fine paste there must be lesse than for a little pie after your sheets are made fill them proportionably moisten them about and close them up then throw them into refined butter very hot untill they be fried and yellow take them out forthwith and then serve them If you put in sugar you must also put sugar on the top when you serve Fritters of frogs Choose the finest and the biggest dress them cherrie like that is to say scrape the thighs of your frogs so that the bone be clean at one end whiten them a very little and dry them make a paste with flowre salt milk white cheese of each a very little stamp all in a mortar and make it liquid untill it be like a paste for fritters take your frogs by the bone end and dip them in and put them in very hot butter fry them as fritters and serve garnished with fryed parsley 18. A note of what may be served up on Good-Friday POtage of health which is to be made with sorrell lettice beets purslain and a bundle of herbs seeth all with salt butter and the first cutting of a loaf stove and serve Potage of pease broth very clear which to make you shall put in a few herbs some capers a bundle of herbs and an onion sticked with cloves when it is well sod serve garnished with fried bread Potage of Almond milk the making whereof you will finde in the potages for Lent Potage of Turnips Potage of Parsnips Potage of Sparagus Potage of Pumpkins Potage of Profiteolles for to make it take five or six small loaves open them at the top and take out the crumme then dry them near the fire or make them brown in the pan with fresh butter stove them with broth made of purpose with mushrums pease broth onion sticked all well seasoned and before passed in the panne Use this broth for to make your potage and garnish your dish with your dry bread then fill it up with small ragousts as troufles artichocks sparagus and fried mushrums garnish the dish round about with pomegranate lemon and if you will besprinkle your potage with the juice of mushrums then serve Potage of Brocolis they are the young sprouts of Coleworts Seeth them with water salt pease broth butter onion sticked and a little peper stove your crust garnish it with your Brocolis and fill your dish with it then serve The same broth may be made with milk and garnished alike The potage of hops is made the same way as that of Brocolis and is garnished alike The Queens potage is made the same way as that of Lent but that you make a hash of mushrums to garnish your bread with after it is filled and passed in the panne severall times garnish on the top with pistaches pomgranate and lemons cut The Princesse's potage garnished with Fleurons they are small peeces of puft
paste Potage of milk Brown potage of onion Potage of pease broth garnished with lettice and broken sparagus Potage of fideles or tailladins garnished with fried paste Potage of Coliflowers Potage of Rice garnished with a loaf dried Potage of green pease For to serve it seeth them a very little then stamp them in a mortar and fry and season them as the other then serve Entree or first course for the Good-Friday REd beets or red parsnips cut like dice with brown butter and salt Red beets with white butter Red beets fryed Red carrots fryed with a brown sauce at the top Red carrots stamped and passed in the pan with onion crums of bread almonds mushrums and fresh butter all well allayed and seasoned Red carrots fryed with brown butter and onion Red carrots cut into round slices with a white sauce with butter salt nutmeg chibols and a little vinegar White carrots fryed Carrots in fryed paste Carrots minced into ragousts with mushrums Tourte of pistaches Tourt of herbs Tourte of buttet Tourte of almonds Parsnips with a white sauce with butter Parsnips fried Serfifis with a white sauce with butter Serfifis fried in paste Spinage Apples with butter Apples fryed Pappe of flowre Pappe of Rice and Almonds passed Prunes Broken Sparagus fryed Riffoles of hash of Mushrums carrots and pistaches well fed with butter served warm sugred and with orange flowers Skirrets fried in paste Skirrets with white sauce with butter Cardes of beets Cardons Pumpkins fryed Jerusalem Artichocks Artichocks whole Fideles Rice with milk well sugred Many do cause it to burst in water when it is very clean and then put the milk in it Others doe seeth it in a double pot The most expedient is that when it is well washed and very clean you dry it before the fire when it is very dry stove it with very new milk and take heed you do not drown it seeth it on a small fire and stir it often lest it burn to and put in some milk by degrees Mushrums with ragoust Mushrums with cream Mousserons with ragoust garnished with pistaches Troufles cut with ragoust and garnished with pomegranat Sparagus with a white sauce Troufles with short broth Salat of lemon Salat sod either of succory or of lettice Morilles with ragoust Morilles farced Morilles with cream Creame of pistaches Tourte of creame of Almonds Cakes of Almonds Cakes of puft paste Artichocks fried A Method how to make several sorts of Preserves both dry and liquid with some other small curiosities and dainties for the mouth Apricots liquid BOyl some water and mixe with it some old lees of wine proportionably a handfull or thereabouts for one hundred of Apricots which you must put into this boyling water stir them with a spoon until you perceive that they peel on the thumb after that take them out put them into fresh water and peel them very clean boyl again some water put your Apricots into it and let them boil in it four or five boylings then steep them in water and prick them on the stalk take sugar proportionably dip your Apricots in it and seeth them as it is fitting Another way of liquid Apricots Take such a quantity of Apricots as you will peel them as well and as neatly as you can boyl some water put your Apricots in it and let them boil a little take them out forthwith and put them into fresh water seeth your sugar into a preserve pass your Apricots into it and boyl them a very little while stew them and let them lie there untill the next day morning keeping alwaies a small fire under Dry Apricots Drain them and turn them into ears or in round then bestrew them with sugar in powder and dry them in a stove Another way of dryed Apricots Take the hardest and drain them then seeth some sugar as for to preserve with it put your Apricots in it yet something stronger boyl them over the fire and take them out after that you shall glase them and put them upon straw if they are not dry enough bestrew them with sugar in powder and dry them before the fire Conserve of Roses Take Roses of Provins the reddest you can get dry them as much as you can in a silver plate over a small fire and stirre them often with your hand after they are very dry stamp them in a mortar and then pass them through a very fine sive then allay them with the juice of lemon over which you shall put half an ounce of Roses beaten into powder and for want of juice of lemon take verjuice Take some sugar and seeth it to the first plume that is till the first skin or trust is seene on the sugar when it is boiled enough after it is sod take it off from the fire and whiten it with the wooden slice then put in your roses untill your conserve hath taken a colour If by chance your sugar was too much sod mixe with it the juice or halfe the juice of a lemon proportionably to what you thinke fitting then let your conserve coole a while and take it out Conserve of lemon Take a lemon and grate it put the grating of it in water and after a while take it out and drye it moderately before the fire Take some sugar and seeth it the first plume or skinne as it shall make take it off of the fire and put the grating of your lemon in it and whiten it with the wooden slice and put in a little of juice of lemon which is necessary for it then make up your conserve Conserve of pomegranate Take a pomegranate and presse it for to take out the juice then put in on a silver plate and drie it on a small fire or on some warme cinders seeth your sugar untill the plume or skinne appeare and more then others after it is well sod take it off of the fire and whiten it then put your juice in it and take out your conserve Conserve of pistaches Take pistaches and stamp them seeth the sugar till the plume or skinne appeare and then whiten it afterwards put in your pistaches and stirre them in it then take up your conserve upon paper Conserve of fruits Take lemon peele pistaches apricots and cherries cut them into small peeces bestrew them with powder sugar and drie them neere a small fire take some sugar seeth it till the plume or skin appeare somewhat strong then without taking it off of the fire put your fruits in and when you perceive the same plume or skinne take it out and whiten it and when you see the small glasse or ice on it take out your conserve with a spoone Slices of gammon Take some pistaches stamped by themselves some powder of rose of Provins by themselves allayed with the juice of lemon and some almonds stamped also by themselves and thus each by it selfe seeth about one pound and a half of sugar as for conserve after it is sod sever it into
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