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
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
some minced capers broken sparagus the juice of mushrums or trouffles and season all well serve neatly with a sauce well thickned with what thickning you will and a garnishing of leaves and flowers and above all let your Abbatis be very white 24. Larks with ragoust After they are well pulled draw them flat them flowre and passe them in the pan with butter or lard then stove them with good broth a bundle of herbs and a few minced capers all well seasoned after they are enough and the sauce well thickned with what thickning you will serve with pistaches or pomgranate and slices of lemon 25. Gelee For to make Gelee take a Cock take off the skinne take also a legge or knuckle of Veale and the four feet break and whiten them then put them into a new earthen pan and seeth them for the space of three houres and a half and when all is almost sod put in it some white wine very clear when you have put it in strain your meat through a napkin take your broth and put it in a pan or pipkin on the fire when it is ready to boyl put in it five quarterns of sugar and when it boyles powre into it the juice of six lemons and the whites of a douzen of very new layd eggs after all hath boyled put it into a very clear strainer and mixe in it what colour you will musk it and serve 26. Gelee of Harts horn Take Harts horn rasped for to make three dishes of Gelee you must take two pounds of Harts horn seeth it with white wine two houres so that after it is boyled there may remain to make up your three dishes with strain it well through a napkin and then put it in a panne with one pound of sugar and the juice of six lemons when it is ready to boyle put in it the whites of a douzen of new layd eggs and as soon as you have put them in powre all into the strainer and set it up in a coole place serve it natural and garnish it with pomegranates and lemon slices 27. Green Gelee Take your ordinary Gelee as it is above described and take some green colour which you shall mixe with your Gelee then serve 28. Red Gelee As your Gelee comes out of the strainer steep it with very red Beets well sod and rasped strain all together through a linnen cloth and set it a cooling then serve and garnish with other colour In the like manner you may make Gelee yellow violet and blew 29. White meat Take the thickest of your Gelee make it lukewarm with Almonds well stamped strain them together through a napkin and mixe a drop of milk with it if it is not white enough after it is cold serve and garnish with other colour 30. Sallat of Lemon Take Lemons what quantity you will peele them and cut them into very thinne slices put them with sugar orange and pomegranat flowers then serve neatly 31. Achis of Partridges After your Partridges are rosted take up the brawn mince it very small allay it with good broth and season it then stove it with a chibol and when you will serve adde to it the yolk of an egge and the juice of a lemon and garnish it with what you will as Pistaches Pomegranate and Lemon sliced then serve 32. Rissoles fryed Take the brawn of Partridges or of other meat mince it very small and season it well then make your sheet of paste very thinne and dresse up your Rissoles with it which you shall fry with fresh seam or melted lard 33. Rissoles puffed They are made the same way but that the meat of them must be a little fatter after they are well seasoned fry them neatly and serve You may also make Rissoles in the same manner with any other kind of meat serve them with sugar and sweet waters on them 34. Fritters of Marrow Before the specifying the severall kinds of Fritters it is fitting first to give here a generall modell of them Take some Cheese stamp it well in a mortar or in a dish and if it is very hard put a little milk with it then some flowre and egs proportionably season all with salt and pass it with fresh seame or refined butter for the lean dayes serve with abundance of sugar and a little orange flower water or rosewater on it If you will make Fritters of Marrow of Beef take the biggest peeces of Marrow you have after they are steeped cut them into slices fit them in your paste fry them and serve in the like manner Apple Fritters are done the same way 35. Fritters of Artichocks Take the bottoms of Artichocks and seeth them half and after you have taken out the choke cut them into slices make a preparation with flowre and eggs some salt and a little milk then put your Artichocks in it and when your fresh seame is hot put them into it one slice after another fry them wel and serve 36. Pets de putain Make your Fritters paste stronger than ordinary by the augmentation of flowre and egs then draw them very small or slender and when they are fryed serve them warm with sugar and sweet water 37. Paste spunne Take Cheese and bray it well take also as much flowre and a few eggs all seasoned seeth it in a Pipkin as pappe well sod that is to say something firm and pass or strain it through a passing or straining pan upon some fat paper after it is sod spinne or draw the paste in what sort you will then fry it and serve it pyramid-wise with sugar and sweet waters 38. Lemon paste It is made the same way but that you mix Lemon with it you must serve it as abovesaid well garnisht with flowers The Almond paste and the paste of Pistaches are made the same way 39. Ramequin of kidney Take out the Kidney of a Loyn of Veale rosted mince it with parsley or garlick and the yolk of an egge then spread your implements well seasoned upon bread which you shall tost in the pan or on the gridiron and shall serve all dry you may put sugar on it if you will You may make tosts of Kidney of Veal almost the same way but that you must put to it neither parsley nor onion but the Kidney being well seasoned you spread it on your tostes which you shall also cause to take a colour in the panne before the fire and when you serve you may sugar them and even mixe some sugar in the implements if you will 40. Ramequin of flesh Take what meat you will mince it very small and after it is minced allay it with an egge and season it as it ought rost them in the panne and serve with the juice of a Lemon 41. Ramequin of Cheese Take some Cheese melt it with some butter on onion whole or stamped salt and peper in abundance spread all upon bread pass the fire shovell over it red hot and serve it warme 42. Ramequin of
soot of chimney After your bread is passed in the pan with butter or oyl powder it with soot with salt and much peper over it and serve it warm 43. Ramequin of Onion Take your Onions and stamp them in a mortar with salt and much peper you may put to it some Anchovis well melted with a little butter your onions being upon the bread fryed in oyle or butter pass the fire-shovel red hot over it and serve The Ramequin of Garlick is done the same way 44. Ortolans with ragoust Dresse them and pass them in the panne with butter or melted lard after they are fryed stove them in a small pot with a little broth and season them well for to allay the sauce mixe with it sweetbreads the juice of meat and mushrums and when all is well sod serve garnisht with Pistaches and Pomegranate 45. Tongue of pork with ragoust After it is salted and sod cut it very thin and stove it with little broth then passe it in the panne with melted lard onion stamped and one drop of Vinegar after this serve with the juice of a Lemon and garnish with Capers and with all what you have Mixe with it in the season verjuice or gooseberries 46. Tongue of pork perfumed After it is sod serve it dry and garnish with what you will be it flowers or other thing You may open it in the midst 47. Tongue of pork boiled with ragoust Seeth it half salted then broyl it make for it also such sauce as you will so that it be well thickned and well seasoned then serve You may stick it with lard and rost it on the spit basting it with a pickle which you shall make under it well seasoned and with such quantity of salt as you shall judge fitting when it is rosted serve 48. Neats tongue Seeth it salted with water and towards the end put in some wine after it is sod peele it and when you are ready to serve cut it into round slices or cleave it then serve 49. Young Pidgeons To put them with ragoust take them as they come from under the mother kill them and scald them then after they are dressed whitened and flowred passe them in the pan and then stove them in a pot with good broth well seasoned and a bundle of herbs let them be well sod and the sauce thickned serve with minced capers mushrums sweet-breads and all what you can have of assortment for young Pidgeons 50. Fat liver with ragoust Take the fattest and clearest clense them and put them into warm water to take away the bitternesse but take them out again presently after they are dryed passe them in the panne with butter or fresh seame and stove them with little broth parsley and whole chibol when they are enough take out the chibol and serve with a sauce well allayed you may put in it trouffles mushrums and sparagus 51. Fat liver on the gridiron Put it on the gridiron and powder it with crummes of bread and salt after it is broyled powre the juice of a Lemon upon it and serve 52. Fat liver baked in the ashes You must barde it with lard and season it well with salt peper beaten cloves and a very small bundle of herbs then wrap it up with four or five sheets of paper and set it a baking in the ashes as a Quince after it is baked take heed you doe not lose the sauce with stirring of it take the upper sheets of paper off of it and serve it with the undermost if you will or on a plate 53. Fat liver fryed into fritters You may judge how it ought to be done by the foregoing discourses concerning ragousts frying and fritters 54. Beatilles Take wings livers and con bes all being well whitened in water seeth the combes by themselves and when they are sod peele them then stove all together with good broth well seasoned and when you are almost ready to serve fry the combes and beatils with good lard a little parsley and chibols minced put them again to stove in their broth untill you be ready to serve you may mince with it some yolks of egs Serve 55. Tourte of Franchipanne Take a milk cadle that is boyled milk and make thus your preparation for to make your Creame Take a little flowre which you shall boyl with your milk when it is enough toke five yolks of egges and mixe all together with stamped Pistaches Almonds a little salt and much sugar then make your paste work it with the whites of eggs and salt and let it rest make of it six very thin sheets of paste and butter them one after another spread your creame upon your six sheets and make other six and lay them one after another well buttered and specially the uppermost for to give it a colour after it is baked in a tourt panne or on a plate change it into another and sugar it then serve with flowers You may make the Tourt of Franchipanne with any other tourt of Creame and serve it as abovesaid 56. Nulle Take one dosen of yolks of eggs and two or three whites put in it a little creame a little salt and much sugar beat well all together and then passe it through a straining panne then lay it upon a plate or in a dish and when you are ready to serve seeth it on the chafing dish or in the oven when it is baked serve with sugar and sweet waters and garnish with flowers 57. Nulle with Amber Take some Cream or very new milk allay the yolks of eggs very little salt sugar musk or amber and when you are ready to serve make a bed of your implements and one bed of juice of orange and so successively to the number of five or six then passe the fire-shovell red hot over them garnish with sugar or musk or water of orange flowers and serve 58. Green Nulle It doth differ from others onely in the colour which you shall give it as to the gelee 59. Artichocks fryed Cut them almost into bottomes take out the choak and throw them into boyling water for to whiten them dry them and flowre them then fry them with fresh seame or refined butter serve them warm and garnish with fryed parsley which to fry it is necessary that it be very green and that it be not wet 60. Artichocks fried Cut them into four quarters clense them and take out the choak then whiten them in warm water and drain them flowre them with flowre and small salt let the fresh seame or refined butter or melted lard be very warme and then put your Artichocks in it and fry them well then set them a draining and put into your frying one handfull of very green parsley which you shall put on your Artichocks when it is very dry and serve 61. Artichocks with Poivrade Cut your Artichocks into quarters take out the choak and whiten them in very fresh water and when you will serve put them on a dish with
peper and salt then serve 62. Bottoms of Artichocks Take off all the leaves and cut them as far as the choak then seeth them with broth or with water butter and salt after they are sod take them out pick them and take out the choak then put them with butter and salt and when you will serve make a sauce with very fresh butter one drop of vinegar nutmegge and the yolk of an egge for to thicken the sauce then serve so that they be very white 63. Mushrums with ragoust After they are well clensed passe them in the panne with very fresh butter parsley minced and chibol season and stove them and when you are ready to serve put into it the juice and peele of lemon and a little white meat then serve 64. Mushrums farced Choose the best shaped for to containe the farce which you shall make with some meat or good herbs so that it be dainty and allayed with yolks of egges then your mushrums being farced and seasoned put them into a dish upon a barde of larde or upon a little butter seeth them and serve garnished with juice of lemon 65. Mushrums fried Whiten them in fresh water and then dry them then pickle them with a little vinegar salt peper and onion and when you are almost ready to serve make a liquid paste allayed with yolks of eggs fry your mushrums serve and garnish 66. Mushrums after the Oliver After they are well clensed cut them into quarters and wash them in several waters to take off the earth when they are wel clensed put them between two dishes with an onion and some salt then set them on the chasing dish that they may cast their water press them between two plates take very fresh butter with parsley and chibol and fry them then stove them and after they are wel sod you may put to them some creame or white meat and serve 67. Omelet of gammon Take one dosen of eggs break them take out the whites of half a dosen and beat them then take of your gammon as much as you will think fitting mince it and mixe it with your eggs take some lard cut it and melt it powre your Omelet into it let it not be too much fryed and serve 68. Tortoises Cut off the feet the taile and the head set the body a seething in a pot and season it wel with fine herbs when they are almost sod put some wine to them and boyl them well after they are sod take them up and cut them into peeces and take a special care to take out the gall then fry them with butter or lard parsley and chibol then set them a stoving with a little broth and when you are ready to serve allay the yolk of an egge with some verjuice mixe them together and serve well seasoned 69. Tourte of Pistaches Melt some butter and put in it six yolks of eggs with some sugar stamp one handful of Pistaches and mixe them together with a corn of salt then make your sheet of paste and dress it up put your implements in it make or shape up your tourt and binde it with butter'd paper when it is baked serve it with sugar and garnish it with lemon peele preserved 70. Eggs after the Portugals way Take many yolks of eggs and one pound or half a pound of sugar with which you shall make a sirrup which being made you shall mixe it with your eggs with one drop of orange-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
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
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
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
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
sliced onions and lard verjuice red wine and vinegar and served up with tosts small spices and sometimes chopped hearbs Arbolade It is a kind of French Tansie Allose Some doe call it a shad fish B. Beatilles They are all kinds of ingredients that may be fancied for to be put together into a pie or otherwise viz. Cock's combes stones or kidnies sweet breads of veale mushrums bottoms of hartichocks c. Beatilles of pullets They are the gibblets Barde It is a sheet of lard or bacon To Bard. It is to lay a sheet of lard about or upon any meat Barbillons They are the second skin of the pallats of beef Brignols They are a kind of plummes which grow beyond Sea C. Cervelats They are a kinde of saucidges made beyond sea Chibols They are sives or young small greene onions Cardes Cardons Cardeaux They are the ribs of beets of hartichocks and such like Chapiteau It is any worke set over the lid of a pie Coquemare It is along brasen pot Cornet It is a Coffin of paper such as the grossers doe put and wrap fruit or spices in E. To endore It is to wet or daube with some liquor as one doth a pie or cake before it be put in the oven F. Fleurons They are small peeces of puft paste fried Fricaslee It is a frying with a sauce Farce It is any thing made up for to stuffe any meat with To farce It is to stuffe or fill up any meat G. Gaudiveaux They are forced meat of veale that is meat of veale minced seasoned and wrought into small long peeces like chitterlings Grattin It is that which doth sticke to the bason or pipkin when pappe is made or else a kind of skin which gathereth about or at the top of the pappe when it is sodden enough H. Hash It is minced meat L. Lard It is fat bacon Lardons They are small long slices of Lard To lard It is to sticke any meat with slices of lard Meane Lard They are slices of lard of a middle sise Great Lard They are big slices of lard Litron It is a measure of one pinte or a little more Legumes They are all kinds of pot hearbs as also any fruit growing in a garden as cowcombers artichocks cabbidge meloens pompkins c. M. Morilles They are a kind of excellent Mushrums Marrons or Marons They are the biggest kind of chestnuts P. Pignons They are pine-apple kernels To Passe in the panne It is to frie a little or to parboile in the frying panne R. Ragoust It is any sauce or meat prepared with a haue goust or quicke or sharp taste Ramequin It is a kind of toste S. To stove or soak It is to cause to boile very softly before or over the fire that so the juice or liquor may be imbibed or drunk in by degrees to the end that the potage or sauce may be well allayed of a good consistence or well thickned A straining panne It is a panne made much after the forme of a warming pan but that it is without a lid or cover and that it is round at the bottome and full of small holes cullender-like T. Trouffles or Truffles They are a kind of Mushrum Tourte It is a kind of a great cake A Tourte-panne It is a panne made of purpose for to bake a tourte in W. To Whiten It is to steep in water either cold or hot for to make plump or white or both There are some other strange words but the severall articles doe sufficiently explaine what they doe signifie so that it had been needlesse to put them in this table The French Cook The manner of making the breath for the feeding of all Poâ—s be it of Potage first course or intercourse middle service TAke knuckles of beef the hinder part of the rump a little of mutton and some hens according to the quantity of broath that you will have put in meat proportionaly seeth it well with a bundle of parsley young onions and thyme tyed together and a few cloves keeping alwaies some warme water ready to fill up the pot again Then after all is well sodden you shall strain them through a napkin for your use And as for rosted meat after that you have taken the juyce out of it you shall set it to boyle with a bundle of hearbs as abovesaid seeth it well then strain it for to make use of it at your first courses or for brown potages A Table of the Potages that can be made for to serve up in the flesh dayes BIsque of young Pigeons 1 Potage of health 2 Potage of partridges with coleworts or cabidge 3 Potage of Ducks with turnips 4 Potage of pullets garnished with Sparagus 5 Potage of marbled partridges 6 Potage of fricandeaux 7 Potage of marbled quailes 8 Potage of stockdoves garnished 9 Potage of profiteokes or small vailes 10 Queenes potage 11 Princesse's potage 12 Jacobin's potage or after the Jacobin's fashion 13 Potage of young pullets 14 Potage of teal with hypocrast 15 Brown potage of Larkes 16 Potage of young pigeons 17 Potage of teal with the juice of turnips 18 Potage of beatills 19 Potage of pullets with coliflowers 20 Potage of pullets with ragoust 21 Potage of young pigeons rosted 22 Potage of goose with pease-broath 23 Potage of goose-gibblets 25 Potage of goose with green-pease 2 Potage of salted goose with pease-broath 26 Potage of pullets with green-pease 27 Potage of pigeons with green-pease 28 Potage of salted pork with pease 29 Potage of young rabbets 30 Potage of purtenances of lamb 31 Potage of larks with a sweet sauce 32 Potage of knuckle or legge of Veal 33 Potage of breast of Veal 34 Potage of thrushes 35 Potage of tortoise 36 Potage of sucking-pigge 37 Potage of minced mutton 38 Potage of knuckle of beef 39 Potage of capon with rice 40 Potage of pullets with rice 41 Potage of knuckle of beef with tailladin 42 Potage of the great pot 43 Potage of a calfe's head fried 44 Potage of fried mutton with turnips 45 Potage of knuckles of shoulders of mutton with ragoust 46 Potage of rosted woodcock 47 Half a bisque 48 Jacobin's potage with cheese 49 How to make all kinds of Potage 1. A Bisque of young Pigeons Take young Pigeons cleanse them well and truss them up which you shall doe in making a hole with a knife below the stomack and thrusting the legs through it Whiten them that is put them into a pot with hot water or with pot broath and cover them well then put them in the pot with a small twig of fine hearbs fil up your pot with the best of your broths have a speciall care that it may not become black then dry your bread and stove it in the Pigeon broth then take up after it is well seasoned with salt pepper and cloves garnished with the young pigeons cock's combes sweetbreads of veale mushrums mutton juice and pistaches serve it up and garnish the
them and pass them in the pan with Butter Lard or fresh Seam untill they be very brown then put them in the Pot with good Broth and a bundle of Herbs and seeth them Stove well a loaf which you shall Garnish with your Larks Beef Pallats Mutton juice and Lemon then serve 17. Potage of young Pigeons Take young Pigeons scald them well and put them in the Pot with good Broath and a bundle of Herbs Seeth them well with a sheete of Lard then take them upon a stoved loaf and Garnish them with Hartichokes and Sparagus fried green Pease or Lettice â—hen serve 18. Potage of Teal with the juice of Turnips Take Teales and rost them then put them in the Pot with good Broath next take some turnips whiten them flowre them and pass them in the pan so that they be very brown put them with your Teal and seeth them together and when you will take up strain the Turnips through a linnen Cloath for to take out the juice of them wherewith you shall Garnish your Potage together with your Teal and with Pomgranats then serve 19. Potage of Beatilles Take your Beatilles scald them well pass them in the pan as a Fricasse of Pullets put them in the pot with good Broath and let them consume well stove a loaf which you shall garnish with your beatills with much juice of Mutton and Rams-stones then serve 20. Potage of Pullets with Coliflowers Put them in the Pot with with good Broath seeth them with a bundle of Herbs and season them well with Salt Clove Pepper And grate a little Nutmegge or crust of Bread when you are ready to serve Garnish with them your loave stoved with Coliflowers and Mutton juice and serve 21. Potage of Pullets in Ragoust When they are rosted cut them into quarters then put them between two dishes after the manner of a Ragoust with some Broath from the Pot Stove your Bread in crust and Garnish it with your Pullets putting about a few Mushrums and Sparagus then serve 22. Potage of young Pigeons rosted Put them in the Pot with good Broath well seasoned with salt and clove seeth them then stove your crusts and garnish them with your pigeons and what you shall have to put in it have a care that your potage be brown then serve 23. Potage of Goose with Pease-Broath Take Geese or other as you will put them in the Pot and seeth them well then take your Pease and seeth them well then pass them through a strainer very fine put your Pease Broath into a Pot with a bundle of herbes pass a little Lard in the pan and when it is melted throw it into the Pot and when you will serve stove your Bread with your Geese-Broath then powre your Pease-Broath over it Which to make green you must not let your Pease to seeth outright but when they are half sodden stamp them in a Morter and strain them with good Broath or if it is in winter take Peetes or Sorrell stamp and strain it and power the juice about your Potage when you are ready to serve 24. Potage of Goose-giblets Whiten them well and put them in the pot with broath a bundle of herbes and a sheet of lard seeth them well so that being sodden they may show white stove your bread and garnish it with your giblets which you shall whiten if you will and put on them a few minced capars then serve 25. Potage of Geese with Pease Put your Geese in a pot with Broath after you have dressed and whitened them well Seeth and season them well Frie your Pease a little in the pan then put them into a small Pot with a little Broath and when they are well sâ—dden stove your Bread and Garnish it with your Geese and with their Giblets and with your Pease whole or strained then serve Garnish'd with Lettice 26. Potage of Salt-Goose with Pease-Broath Your Goose being well salted and cut into four quarters if it be too much salted make it fresher then Lard it with great Lard and seeth it well When your Pease are sod pass them through a strainer as Pease Broath and season it well according to your Palate Boil your Goose a very little in this Pease-Broath stove your Bread with other broath if you have any in another Pot and over the Pease-Broath you shall powre a little Mutton juice for to Marble it then serve 27. Potage of Pullets with green Pease After your Pullets are well scalded and trussed up put them in the Pot with good Broath and scum them well Then pass your Pease in the pan with Butter or Lard and stove them with some Lettice whitened tha is which you have steeped in fresh Watert Stove also your Bread and then Garnish iâ— with your Pullet Pease and Lettice then serve and serve 28. Potage of Pigeons with green Pease It is made like that of Pullets but that if you will you need not strain your Pease into Pease-Broath 29. Potage of salt meat with Pease Seeth well your salt meat be it Pork or Goose or any other take up and powre your Pease-Broath over it then serve 30. Potage of young Rabbets When they are well dressed whiten them and pass them in the pan with Butter or Lard then put them in the Pot with good Broath and a bundle of Herbes and seeth them as it is fitting stove well your Bread and Garnish it with your young Rabbets Mushrums and Truffles and with what you have then serve 31. Potage of Abatis of Lambs After your Abatis are well whitened put them in the Pot with good Broath a bundle of hearbs a sheet of Lard that is a sheet of fat Lard or Bacon seeth them well and stove your Bread and when you are ready to serve powre a white Broath over it that is yolks of Eggs and Verjuice then serve 32. Potage of Larks with a sweet Sauce Plume them and draw them then flower them and pass them in the pan with Lard or fresh Seam then put them in the Pot with good Broath half a pint of white Wine and half a pound of Sugar and seeth them well stove your Bread Garnish it with your Larks and serve 33. Potage of Knuckle of Veal Put your Knuckle of Veal in the Pot with good Broath Seeth and scim it well put therein some white Succorie Stove your Bread Garnish it with the Knuckle Succorie and Mushrums then serve 34. Potage of a Breast of Veal Whiten it in fresh Water then put in the Pot with good Broath seeth it and put therein some good Herbs and a few Capars and all being well seasoned take up on your stoved Bread then serve 35. Potage of Mavâ—s or Thrushes Truss them up and draw them then flower them and pass them in the pan with Butter or Lard then put them in the Pot with good Broath and seeth them well with a bundle of herbes Stove your Bread and Garnish it with your Thrushes Beef-Pallats
them with godiveaux which you shall make with the flesh of veale minced with raw yolkes of Egs chibbals parsley pepper or spices according to your tast all seasoned with salt and after they are trus'd up and whitened put them in the pot and garnish them with good seasoning then stove them well take up and garnish with what you have and serve 3. Potage of pullets farced When they are well dressed whiten them in fresh water take up the skin of them with the finger and fill them with a farce made of veal or brawn of capon with suet and yolks of egs all well minced and mixt together truss them up and put them in the pot with good broath stove your bread garnish it with your pullets hartichoks bottoms and sparagus then serve 4. Potage of young pigeons farced After they are well scalded dressed the skin taken up and filled as the pullets whiten them in fresh water and put them in the pot with good broath seeth them proportionably and season them with a sheet of lard then stove your bread and garnish it with your pigeons with their livers and wings with the juice of a leg of mutton rosted at the spit and serve 5. Pottage of Ducks farced Draw them at the neck fill them up with all the good things you have as young pigeons mushrums trufles sweet-breads and other like make your farce of a leane peece of fresh pork minced with raw yolkes of egs parsley chibols pepper or spice as you like best sow your Ducks up again whiten them in fresh water and put them in the pot with good broath seeth and season them well allay a little flower with broth for to thicken your potage then stove your bread and garnish it with your ducks and all what you hare then serve 6. Potage of legs of veale farced Cut these legs as farre as the loyne take up the skin of them very neatly and truss up the end of the handle or knuckle then steep them in fresh water take the flesh of them and take out the sinewes mince it with beefe or mutton suet lard yolks of egs and fine hearbs when all is well minced seasoned fill them and put them in the pot with good Broath seeth them and put in some Herbes according to the season or a little white Succory stove your Bread and Garnish it with these leggs which you shall whiten with yolks of Eggs and Verjuice if you will then serve 7. Potage of a farced breast of Veal Take a breast of Veal open it at the nether end make a farce with a little meat and suet the crum of a loaf and all kinds of good Hearbes mince and season all whiten this breast and put in the pot with good broath Seeth it with Capers Succory or Hearbes minced stove your Bread Garnish it if you will and serve 8. Potage of a Calfe's head farced without bones After it is well scalded take up the skin thereof seeth it and when it is sodden take out the bones take out the brains and the eyes for to set them in their place again mince well the flesh with Beef-suet or Marrow and raw yolks of Eggs for to thicken the farce then set the brains and the eyes into their room again When it is farced sow it neatly up again whiten it well in fresh water and put it in the pot with good Broath seeth it well and next take some Calfe's feet and frie them into Ragoust seeth them half in water cleave them in the middle and passe them in the pan with Butter or Lard put them into your pot with some Capers then stove your Bread Garnish it with this head and feet with the Capers and serve 9. Potage of Lamb's heads without bones farced Do as with the Calfe's head after they are well scalded take up the skin seeth them and when they are sodden take the meat of them and mince it with suet and Lard well seasoned according to your likeing Farce them with a piece of Liver and of lights of Lamb Beef-suet or Marrow raw yolks of Eggs parsley and fine Herbes all well minced together and whiten it then put it in the pot with good Broth seeth them well and season them with fine Herbs Stove your Bread and Garnish it with the heads and Purtenances which you shall whiten if you will with yolks of Eggs allayed with Verjuice and serve 10. Potage of a joint of Mutton farced Take a joint or two of Mutton take out the bones and mince the flesh very small with suet and Lard then farce the skin with it and sow it up very neatly so that the end of the knuckle be very clean and all well seasoned with salt and spice according to your tast put it in the pot and seeth it well with a bundle of Herbes Capers and Turnips Stove your Bread take up and Garnish it with your Turnips then serve 11. Potage of Geese farced After they are drest take out the brisket and farce them with what farce you will then flowre them and put them in the pot with good Broath Stove your Bread and Garnish it with your Geese with Pease Pease-Broath or what you will and serve 12. Potage of Partridges without bones farced Take out the brisket and take some Veal or some Capon-flesh mince it and season it according to your liking with Salt and Spice or fine Herbes Farce your Partridges with it very neatly put them in the pot with good Broath and seeth them well with a bundle of Herbes stove your Bread and Garnish it about the dish with Sparagus and bottoms of Hartichoakes then serve 13. Potage of Turkie farced After it is well dressed take out the brisket and take some Veal and some Suet which you shall mince very small thicken your farce with Eggs mix with it some Beatilles or young Pigeons raw yolks of Eggs put it in the pot with good Broath and seeth it well put some Chesnuts in it Mushrums and Truffles stove one loaf of Bread and Garnish it with what is in your pot then serve For to make the bundle of Herbes take Chibals Parsley and Thime and tie them together Potage of Entrees or first courses which can be made in the Armies or in the field TVrkie with rasberies 1 Joint of mutton after the Cardinal's way 2 Knuckle or legge of veal after the Epigramme 3 Loin of veal with pickle 4 Ducks with ragoust 5 Young pigeons with ragoust 6 Young hennes with ragoust 7 White pudding 8 Saucidges of brawne of partridges 9 Andouilles Chitterlings 10 Servelats 11 Pickled pullets 12 Knuckles of shoulders after the Olivier 13 Peece of beefe after the English way 14 Breast of Veal after the Estoffade 15 Rosted partridges with ragoust 16 Neats tongue with ragoust 17 Porcks tongue with ragoust 18 Tongue of mutton with ragoust 19 Rump of mutton with ragoust 20 Ioynt of mutton after the Daube 21 Turkie after the Daube 22 Cive of hare 23
mince them or cut them small with some Pork suet some Lard and some Porks flesh stove them all together in a pot it being sodden and cold you shall mix with it a little Milk and some raw Egs then you shall powre it into the great gut of a Hog with the same seasoning as the white pudding Make some with half milk and half water when it is made rost it on the gridiron with a fat paper and serve 11. Servelats Take a Beefs gut and scrape it well take some lard some pork or mutton flesh or any other you will and after you have minced it well stamp it with peper salt white wine clove fine herbs onion and a little of fresh porks suet then powre your implements into this gut cut into peeces according to the length of a Servelat which you shall tye at the end and shall hang it on the chimney When you shall use them seeth them in water and about the latter end put into it a little wine and some fine herbs when they are sodden you may keep them one moneth Serve 12. Pullets pickled Take your Pullets cut them in two and beat them then steep them in Vineager well seasoned with salt and spice When you will serve flowre them or else make for it a small paste with two raw egs and a little flowre allayed with these egs fry them with melted lard or fresh scame and after they are fryed put them in their pickle to stove a little then serve Knuckles or Handles of Shoulders Oliveir way Break them and whiten them in fresh water and wipe them after they are flowred passe them in the panne with lard or fresh seame When they are well fryed put them in the pot with very little broath and put a bundle of herbs with it a little onion fryed with mushrums capers stones and beefs palats all well seasoned with salt spice or peper cover them with the lid and make a piece of soft paste for to close up the pot lest it doth take vent put it on some few coals and seeth them leasurely then serve 14. Peece of Beef after the English or Chalon fashion Take a peece of beef of the breast and seeth it well when it is almost sodden take it up and lard it with great lard then spit it with a pickle under it in the dripping pan The pickle is made as for the loyn of veal with this pickle you shall baste it with a bundle of Sage if it sticks not fast to the spit take some sticks and tie it at both ends After it is rosted take it off and put it into an earthen pan then stove it with its pickle untill you are ready to serve Garnish it with what you will with capers or turnips or with both together or with beef palats or parsley or with the pickle it self so that it be well thickned then serve 15. Breast of Veal after the Estoffade Let it be of a Veal very white and fat put it in the oven in an earthen panne and underneath some sheets of lard and season it then cover it untill it hath taken colour and that it be more than half baked Afterwards fry into it some mushrums palats of beef capers and sweet breads so that they may mixe and make an end of baking together 16. Partridges with ragoust Dresse them and stick them with three or four Lardons of great lard then flowre them and passe them in the pan with lard or fresh seame then seeth them in an earthen pan let them consume well and season them wel with salt and spice When you will serve take some lard and beat it in a mortar mixe it with your ragoust and serve 17. Neats tongue with ragoust Lard it with great lard then put it in the pot seeth it and season it with a sharp sauce when it is almost sodden let it coole stick it spit it and baste it with its ragoust untill it be rosted and after you have taken it off stove it in its sauce with a little onion stamped a little lard and a little vineager then serve 18. Porks tongues with ragoust Take them fresh and passe them in the pan with lard then seeth them well in a pot and season them with a haut goust when they are almost sodden you shall mixe into them an Onion stamped truffles dry meale and a little white wine and shall stove them in their own broath when they are sod serve 19. Tongue of Mutton with ragoust Take many of them and after they are well sodden flowre them and passe them in the panne stove them with good broth and passe in them a little onion mushrums truffles and parsley all together well seasoned with salt and peper according to your own palate with a little verjuice and vineager then serve 20. Loin of Mutton with ragoust Take it sticking to the joint lard it all over with great lard and seeth it with a peece of beef when it is half sodden take it up flowre it and passe it in the panne then put it into an earthen panne with good broth and season it well with mushrums capers beef palats cover it and let it seeth well then serve 21. Joint of Mutton after the Daube Lard it well with great lard thâ—n put it in the pot and season it well when it is almost sod put to it some white wine proportionably and make an end of seething of it with fine herbs lemon or orange peele but very little by reason of their bitternesse when you will serve it garnish the brims of the dish with parsley and with flowers 22. Turkie after the Daube It is done after the same way as the joint of Mutton except that you must bind it fast before you set it a seething plentifully garnished with salt and all kind of spice the same seasoning white wine c Serve it with parsley 23. Cive of Hare Take a Hare cut it into peeces put it in the pot with some broth seeth it well and season it with a bundle of herbs when it is half sodden put a little wine to it and fry into it a little flowre with an onion and a very little vineager serve with a green sauce and readily 24. Breast of Mutton into an aricot Pass it in the pan with butter or melted lard then put it in the pot with broth and season it with salt when it is half sodden passe also in the pan some turnips cut in two or otherwise mixe them together without forgetting a little lard fryed with a little flowre an onion minced very small a little vineager and a bundle of herbs serve with a short sauce 25. Lamb with ragoust Rost it then put it into an earthen pot with a little broth vineager salt peper clove and a bundle of herbs a little flowre a little onion stamped capers mushrums lemon orange peele and all being well stoved together serve 26. Surloine of veale with ragoust Cut it into ribbes flowre them
and passe them in the panne with lard then put them in the pot and seeth them with a little broth capers sparagus truffles and when all is well stoved serve 27. Peece of beef after the daube After it is half sodden lard it with great lard and put it to seeth again with the same broth if you will then after it is well sodden and seasoned not forgetting the wine serve as the leg cut shoulder wise 28. Joint of Mutton after the Legate's way After you have chosen it well beat it well take off the skin and the flesh off the knuckle whereof you shall cut off the end lard it with mean lard flowre it and passe it in the panne with lard or fresh seame When you see it very brown put it in the pot with one spoonfull of broth well seasoned with salt peper clove and a bundle of herbs you may put in it capers mushrums truffles smother it with a lid closed up with flowre neither too soft nor too hard allayed in water and seeth it on a few coales the space of three houres When it is sodden uncover it and garnish it with what you have to put to it as stones bottomes of Artichoaks sweetbreads and a short sauce and about the dish lay cut lemon or pomegranate 29. Peece of beef after the Marrotre When it is almost sodden lard it with great lard then make a pasty of brown paste of the bigness of your peece of beef well seasoned of all what you will and garnished alike with capers After it hath been seething a very long while with broth passe into it onion and garlick stamped then serve 30. Loine of Mutton rosted After it is well rosted take off the skin cover it with salt crummes of bread and minced parsley then passe it in the panne before not on the fire then serve with verjuice and parsley about the dish 31. Peece of Beef and Loine of Mutton after the naturall Take a peece of Beef from the Shambles powder it with a little salt not too much lest you may have occasion to use the broth seeth it well and take off what hath been salted as the skins If you will salt it again and powder it with small salt serve with parsley or fryed bread about the dish and sometimes with small pyes or some thickning of ragoust The Loyne of Mutton after the natural is done as the peece of Beef when it is well sodden take off the skin powder it with salt garnish the dish about with parsley and serve it warm 32. Pigge after the Daube After it is well dressed cut it into five parts then passe on it a little of great lard and put it with broth white wine fine herbs onion and being well seasoned with salt and other ingredients serve with parsley about the dish The short sauce remains with it into a gelee to serve cold you may put to it some Saffron if you will 33. Goose after the Daube Lard it with great lard and seeth it well then put to it a pint of white wine and season it wel with all what is fitting for a Daube If you will passe it on the gridiron and serve cut into four with a Sauce Robert over it you may 34. Goose with ragoust Take a Goose cut it into four after it is well beaten flowre it and passe it in the pan then seeth it with some broth season it with all kinds of spice and with a bundle of herbs garnish it with all it s Abatis or Giblets which are the liver gisard wings and neck let the sauce be short and thickened with yolkes of egges allayed in verjuice then serve 35. Teales with ragoust After they are dressed lard them with middle laid passe them in the panne and stove them with well seasoned broth then put them again with a little lard and flowre onion capers mushrums truffles pistaches and lemon peele all together then serve 36. Turkey with ragoust Cleave it and beat it then stick it if you will with great lard flowre it and passe it in the panne and then stove it in an earthen panne with good broth well seasoned and garnished with what you will seeth it to a short sauce and serve 37. Pigge with ragoust After it is dressed take off the skin if you will then cut it into four flowre it passe it in the panne being well seasoned for the taste garnish it with capers truffles mushrums and serve with a short sauce 38. Loyn of Veal with ragoust After it is well beaten lard it with great lard and spâ—t it then when it is half rosted stove it with good broth and make a sauce with flowre and onion fryed garnish with mushrums artichocks sparagus truffles and its kidney sliced serve 39. Larks with ragoust After they are dressed draw them crush down their stomachs a little flowre them and fry them with lard after they are very brown stove them and season them with capers and mushrums you may put in them some lemon peele or some juice of a legge of Mutton or some orange or a bundle of herbs take off the fat and serve with what you have to serve 40. Liver of Veale fried Cut it into very thinne slices then passe them in the panne with lard or butter well seasoned with salt peper onion minced very small and one drop of broth vineager or verjuice of grapes and for to thicken the sauce put therein some chippings of bread well fryed you may serve it without stoving lest it should harden with capers mushrums and garnished about the dish with what you have 41. Calf and Sheeps trotters with ragoust After they are well sodden flowre them and passe them in the panne with lard or fresh seame then stove them with a little broth a little verjuice a bundle of herbs a peece of lemon and some flowre fryed all well seasoned and the sauce short mixe some capers with it and serve The Sheeps trotters are done the same way after they are well sodden and the worm taken away flowre and fry them with lard or fresh seame and stove them with a little broth and verjuice a bundle of herbs a peece of lemon and flowre fryed all well seasoned and a short sauce mixe some capers with it and serve 42. Fat tripe with ragoust After it is very white and well sodden cut it very small fry it with lard parsley and chibols and season it with capers vineager flower fryed and an onion stove it and serve You may also another way mixe with it yolkes of egges and verjuice for thickning Another way Take it very fat cut it and powder it with salt and crummes of bread rost it on the gridiron and season it with verjuice of grapes or vineager or juice of orange or of lemon then serve 43. Pullets fryed After they are dressed cut into peeces and well washed boyl them in good broth and when they are almost sodden drain them and then fry them After five or
egges with some verjuice for to thicken the sauce and serve 63. Calfes head fryed After it is dressed and sod you shall take out the bones then you shall make a liquid paste with egges well seasoned dippe this head into it and fry it with fresh seame after it is well fryed powder it with salt juice of lemon or verjuice then serve it with fryed parsley 64. Liver of Veale sticked Stick it very thick with Lardons then spit it and make a pickle under it wherewith you shall baste it as it doth rost to the end that the pickle may turn it self into a sauce after it is rosted stove it with capers and serve You may use Veale liver for to thicken sauces and at other times for to make Gray pudding 65. Abbatis or Purtenances or Giblets of Turkie Whiten them in fresh water and seeth them with good broth when they are almost sod pass them in the panne with lard and good seasoning let the sauce be short and serve 66. Shoulder of Wildboare with ragoust Lard it with great lard then put it into a kettle full of water with salt peper and a bundle of herbs take heed you doe not season it too much because the broth must be reduced to a short sauce When it is more than half sod you shall put to it a pint of white wine clove and a leaf of laurel or bay or a twigge of rosemary then when it is well sod and the sauce short you shall thicken it which for to doe you must melt some lard and fry a little flowre into it then put to it an onion minced very small give a turne or two in the pan and powre it into your sauce which you shall stove with capers and mushrums after all is well seasoned serve 67. Legs of Roebuck or Wild-goate They may be done as the shoulder of Wild-boare as also the loyne and the shoulder or else after you have larded them with great lard you may pass them in the panne likewise with some lard and flowre after which you shall seeth them with broth and shall thicken the sauce alike 68. Pigge farced Take him from under the sow blood him in water ready to boyl scald him cut him between the thighs take up the skinne the tayl the feet and the head then let them steep till you have use for them let the body alone you will finde it afterwards well enough for to farce it take some veale and beef suet rufle them well after the way of Gaudiveaw then fill the skinne with it with mushrums passed in the panne young pigeons sweetbreads a bundle of fine herbs and with all what you have untill it hath the shape of a pigge sowe up what is open truffe it up and whiten it in water ready to spit it An houre and an half before dinner spit it through the head wrap it up with buttered paper and tie it at both ends with splinters of wood and as it is rosting baste it with butter When it is rosted take off the paper and the thread so that it may not seem to have been farced then serve The body of this Pigge being dressed whiten it but very little stick it well and rost it as if it were whole or like a Lamb when it is rosted you may serve it with a green sauce 69. Calfes feet fried After they are well sod cut them very small and pass them in the panne with lard or butter after three or four turnings put to it chibols and parsley minced together Immediately after put into it a very little of bâ—oth and season all well When it is ready to serve allay some eggs proportionably to your meat as for four feet three eggs with verjuice of grapes or common verjuice you may use Gooseberries instead of verjuice of grapes then your sauce being short mixe your thickning with it and serve Sheeps trotters are done the same way take them very white and well sod cut them very small and take out the worm which is in them then fry and season them with parsley and chibols minced together make your thickning as abovesaid mixe it and serve 70. Mutton tongues rosted Dresse them and cut them in the midst then bestrew them that some crums of bread and small salt may stick on them and put them on the gridiron make a sauce with little broth new butter chibols and parsley whole a few chippings salt peper nutmegs all passed together in the panne then stove the tongues with the sauce when you are ready to serve garnish your plate or dish if it is in winter with capers lemon juice or mushrums then serve Another way After they are sod season them and cut them in the middle then fry them with a liquid paste Serve with lemon juice and fried parsley then garnish Another way with ragoust Clense them well take off the palats and cut them in the midst put also on them crums of bread and small salt rost them and after they are rosted put them in the dripping-panne under the rost meat make a sauce with parsley chibols or onion minced small fresh butter and verjuice of grapes and when you are ready to serve allay the yolkes of eggs in your sauce and powre it on your tongues then serve readily Another way Take your Tongues half sod or rosted dress them then stove them in a pot with some broth and pass them in the panne with melted lard a little meal some minced onion all well seasoned serve them garnished with what you have among the rest with minced capers with a short sauce Another way After your Tongues are rosted and sticked serve them stoved in a short sauce thickned as above or else you may stove them with a sweet sauce 71. Achis of rost meat The Achis of rosted meat be it Gallimaffree or other is thus made After you have taken up the skinne cut the shoulder near the handle take out the bones out of the handle and put the skinne before the fire you shall also take out the spade bone and mince the meat very small with capers and parsley which being done stove it with a chibol or an onion sticked all well seasoned and to the end that your Achis be the more dainty put in it a little crummes of bread and new butter if you will put it into a dish or on a plate and besprinckle it with its juice or with some other and the skinne over it then serve you may garnish it with pomgranate lemon or sod bread The Achis of Partridge is done the same way except that you may feed it with juice and garnish it with what you will think fit 72. Haslets Take a fillet of Veal cut it into very thinne slices where there is no strings stick your slices with lardons and bake them in a tourtre panne covered then stove them with a little broth thicken your sauce and serve them garnished 73. Achis of raw meat Take what meat you will take
up what hath feathers with butter'd paper rost it serve and unwrap it The Henne and the Rouge are done the same way 2. The Turtle dove When it is dressed stick it and spit it 3. The young Hare After it is dressed whiten it on the fire endore it with its blood stick it and spit it when it is rosted serve with a Poiurade or with a sweet sauce 4. The Quaile After it is dressed whiten it on the fire and barde it with a barde of lard which you shall cover with vine leafs in their season when it is rosted serve 5. The Partridge After it is dressed and whitened on the fire you must stick it well rost it and when it is rosted serve 6. The Capon After it is dressed if it be exceeding fat barde it with a fat paper and put into it an onion stuckt some salt and a little peper when it is rosted serve 7. Young Pidgeons rosted As they come out of the Dovecoat blood them in water then scald and dresse them you may barde them if you will with Vine leafs over them or stick them when they are rosted put a poivrade under them and serve 8. Pullets fed with corn or cram'd Pullets You must plume them dry dresse them and whiten them on the fire then stick or barde them rost them and serve 9. Turkie It must likewise be plumed dry whiten it on the fire rost it and serve 10. Young Ducks Dresse them and whiten them on the fire and if you will stick on them four little roses of lardons upon the four joints when they are rosted serve with a Porvrade 11. The Wild-pidgeons After it is well dressed stick it spit it and serve 12. Cockerels Dresse them and whiten them on the fire then stick and rost them and serve You may serve them dry or with a sauce made with water salt peper and chibols minced You may also serve them with ragoust as the Sea-henne of which hereafter 13. Lamb. If it is fat after it is rosted throw on it the crums of bread with a little salt and parsley if you will and serve 14. Teales After they are well dressed spit them and when they are rosted serve them with Orange 15. Goose As it comes from the mother scald and dress it cut off the neck close to the body and the legs and after it is whitened on the fire and trussed up set it a rosting and make a farce to put under it with its liver and store of good herbs minced together which you shall passe in the panne with lard or butter and some yolks of eggs all well seasoned and serve 16. Young Wildboare or Grice Take off the skinne as farre as the head dress it and whiten it on the fire cut off the four feet stick it with lardons and put in the body of it one bay leaf or some fine herbs when it is rosted serve 17. Young Rabbits Dresse it whiten it on the fire stick and rost it with verjuice under it and serve After it is rosted you may put some salt a little peper and juice of orange in the body of it and stirre all well together then serve 18. The Thrush After it is pulled truss it up and whiten it stick it and spit it put a tost under it and a sauce with verjuice a little vineger onion and orange peele then serve So is done the Fieldfare 19. The Rayle It is done as the Thrush without drawing it serve 20. Young Partridges Dresse them and whiten them on the fire stick them with lardons rost it with verjuice under it then serve 21. Young Quailes They must be barded with vine leafs in the season 22. Young Turkies Pull them warm let them mortifie then dress them and whiten them on the fire stick them and rost them then serve 23. Plover After it is pulled truss it up and whiten it then lard it and rost it serve with a sauce and a tost under it 24. Loyne of Stagge Take off all the skinnes stick it and spit it serve with a Poivrade The Fillet is done up like the Loyne with Poivrade The Loine of Roebuck is also done the same way 25. Ortolan After it is dressed truss it up and barde it with lard and vine leavs over it in the season In the Spring it must be drawn after it is rosted serve 26. The Woodcock When it is pulled trusse it with its bill which is instead of a prick whiten it on the fire and stick it rost it with a tost under it in the way of a Poivrade with juice of orange then serve The Snipe is done after the same way 27. Another way for the Snipe Dress it as the Ortolan only that some do draw them which is very fitting at any other season but Winter because these birds in the Spring Summer and Autumn live on nothing but Caterpillars Ants Lice Herbs or Leaves of trees but howsoever drawn or not barde it with vine leaves in the season spit it and rost it so that it be not too dry and serve 28. The Stockdove After it is dressed whiten it on the fire stick and rost it with a Poivrade under it and serve 29. Loyne of Veale After it is mortified and whitened stick it very thick rost it and make a ragoust with verjuice a little water a little vinegar orange peele and chippings of bread then serve it well seasoned 30. Pigge sticked Take off the skinne cut off the head and the four feet whiten it in warm water and stick it or if you will barde it half when it is rosted serve with crums of bread and salt upon it 31. Wild-goose After it is dressed whiten it on the fire and lard it onely on the quarters like a little rose rost it and serve The tame Goose is done the same way 32. Water-henne After it is pulled draw it whiten it on the fire stick and rost it with a Poivrade under it 33. Capon with Watercresses Barde it with lard and rost it season your Cresses with salt and vinegar or otherwise dead it in the Capon sauce with a little vinegar then serve 34. Sucking Pig to the natural Take it from the Sow scald it dresse it and rost it with a bundle of herbs salt and peper in the body of it then serve Another way Take it also from under the Sow blood it water ready to boyle and when it is scalded empty it at the side trusse up the fore feet towards the neck and they behind with a prick whiten it in warm water and slice it on the body for to rost it put into the stomack of it an onion sticked with cloves fine herbs a little butter salt and a little peper then sow up the overture of hole and rost it That you may not be troubled with basting of it rub it with Olive oyl thus he taketh a good colour and the skinne is very tender when it is well rosted serve garnished with flowers You may
space of three houres and an half after it is baked stop with paste the hole which you have left for to give it vent and serve into slices The manner is to seek out the side where the lard is most seen and being cut very thin to serve it 4. Pasty of gammon Unsalt it well and when it is unsalted enough boyl it a little and take off the skin round about then put it in brown paste as Venison and season it with peper clove and parsley you may also lard it as venison bake it proportionably to its bigness if it is thick five houtes if it is lesse lesse time will serve After it is cold serve it in slices 5. Trouffles with ragoust Peele them very neatly so that no earth may remain on them cut them very thinne and fry them with a little lard or with butter and a little parsley minced and a little broth after they are well seasoned stove them so that the sauce bee little thickned and serve them on a plate garnished with pomegranat and lemon if you have any with flowres and leaves 6. Dry trouffles Wash them well in Wine seeth them with thick or gross wine a little vinegar salt and peper in abundance after they are well sod let them rest in their broth that they may take salt then serve them in a napkin foulded or no. 7. Trouffles after the natural After they are well washed with wine seeth them with salt and peper and when they are well sod serve them in a folded napkin or on a plate garnished with flowers 8. Omelets of beatilles Take your beatilles which are combes stones and the wings of young pidgeons seeth them well and after they are sod and seasoned drain them take some eggs whereof you shall take out more than half of the whites beat them and when they are well beaten put into them your beatils very clean then take some lard and cut it into peeces passe it in the panne and with your melted lard or even with the peeces if you will make your Omelet very thick and not too much fryed and serve 9. Sweetbreads Let them not be too old steep them in water and whiten them well and dry them cut them into slices and season them with salt flowre them and fry them with fresh seam or melted lard so that they be very yellow and dry put to it the juice of an orange or lemon and serve them readily 10. Sweetbreads stuck Take the fairest you can get and best shaped whiten them in cold water stick them and put them on a prick rost them very neatly and after they are rosted serve them with the juice of a lemon upon them 11. Sweetbreads with ragoust After they are whitened cut them into slices and passe them in the panne or whole if you will with lard and well seasoned with parsley chibol whole mushrums and trouffles and after they are well stoved with good broth and the sauce being short and well thickned serve 12. Liver of Roebuck As it comes warm out of the body of the Roebuck cut it into small slices passe it in the panne with lard take out the mammocks fry it well and season it with a little parsley and a whole chibol stove it with little broth then serve with the sauce well thickned 13. Liver of Roebuck in Omelet After it is taken out of the body of the beast mince it very small and make your Omelet of it with lard and let it not be too much fryed but let it also be enough and serve 14. Vadder of Roebuck After you have whitened it well in water cut it into round slices and fry it with juice of lemon or seeth it with some ragoust After it is fryed or sod mince it very small and make an Omelet of it with lard as that of the beatils above written then serve with the juice of lemon 15. Cows Vdder Seeth it well and when it is well sodden cut it into slices and garnish your entrees with it or passe it in the panne with fine herbs and chiboll whole season all well and stove it with the best of your broths so that it be of a high taste and the sauce well thickned then serve 16. Coliflowers After they are well clensed seeth them with salt and a peece of fat or of butter after they are sod peal them and put them with very fresh butter one drop of vinegar and a little nutmegge for garnish about the dish If you will serve them alone doe them alike and when you are ready to serve make a sauce with good fresh butter one chibol salt vinegar nutmegge and let the sauce be well thickned You may put in it some yolkes of egges then garnish your plate warme and put your sauce over it and serve 17. Creame of Pistaches Take one handfull of Pistaches stamped and a quart of milk boyl it with an implement of meal which you shall mixe with it when it is almost sod allay six yolkes of egs with your Pistaches and a little butter very new put all in a panne with store of sugar and a little salt If you will you may put in it Musk or Amber also with much sugar but very little Musk beat all well together and serve garnished with flowres 18. Gammon with ragoust Sod or not cut it into very thinne slices then put them in the panne with very little wine then stove them with a little peper few chippings of bread and very small and juice of lemon then serve 19. Gammon rosted Cut it into slices and steep it into a little broth and a drop of vinegar make it luke-warm then take it out and put crummes of bread upon and under it rost it well and after the sauce hath boyled a very little put it under it then serve well garnisht with flowers or leaves 20. Gammon in slices After it is well sod cut it fittingly and very thinne then serve 21. Thrushes Dresse them neatly cut off the wings the legs and the neck and draw them flat them a little then flowre them and fry them with lard then stove them with broth well seasoned and a small bundle of herbs when they are enough and the sauce well thickned serve them with the juice of lemon on them and garnish about with a whole lemon sliced 22. Pickled pullets After they are well dressed cleave them in two if they are small break their bones and set them a pickling with vinegar salt peper chibol and lemon peele let them steep therein till you have occasion to use them and then set them a draining flowre them and frie them in fresh seame or lard after they are fryed stove them a very little with their pickle then serve with a short sauce 23. Abbatis of Lamb with ragoust Take the feet the ears and the tongue passe them in the panne with butter or lard a chibol and some parsley then stove them with good broth when they are almost enough put in it
butter or lard mixe with it some parsley and chibol all well seasoned set them a stoving till you be ready to serve you may put some creame to them or yolks of eggs or of the juice of a legge of mutton and may garnish other things with it 79. Sparagus with creame Cut them very small and leave nothing but the greene frie them with butter very fresh or melted lard parsley and chibol or a bundle of hearbs after that stove them a very little with very new creame and serve if you will with a little nutmeg 80. Tongue of mutton with ragoust After it is well cleansed cut it in two then flowre it passe it in the panne and put it in ragoust with vinegar verjuice salt peper juice of orenge and minced capers when it is well stoved and the sauce well thickned serve 81. Tongue of mutton sticked Take it sod and cleanse it sticke it with small lardons and rost it then serve with the juice of a lemon or some orenge 82. Tongue of mutton on the gridiron Slit it in the middle and put it on the gridiron with salt and crummes of bread up on it then make a sauce with verjuice of grapes or goose-berries a few chippings of bread some parsley and chibol minced very small and when it is well broiled serve 83. Satlet of Pomgranat Picke your granats put them on a plate sugar them and garnish with lemon then serve 84. Head of wild boare Cut it off neere the shoulders to make it fairer and of better shew and for to preserve the necke which is the best of it so that it be well seasoned after you have cut it off burne it or scald it if you will have it white then cut the skin off round about the head foure inches from the nose least it may shrinke and fall on other places seeth and season it well and when it is halfe sod put to it white or red wine and make an end of seething of it againe well seasoned with peper onion cloves orenge-peele and fine hearbs You may seeth and wrap it well with hay least it may fall to peeces after it is well sod serve it cold whole and garnished with flowers If you have wrapped it up you may serve it in slices which you may disguise with severall sorts of ragousts 85. Slice of wild boare's head Cut it under the neck or neere it or under the eare and serve 86. Slice of wild boare's head with ragoust After you have cut it as above said boile it in wine and a few chippings of bread when it is enough and the sauce thickned serve 87. Another way After it is cut as aforesaid powder it with crummes of bread and put it on the gridiron after it is broiled serve with juice of lemon in the season of vine leaves wrap up your slice in them and serve readily with verjuice of grapes 87. Greene pease Paste them if you will in the panne with butter and seeth them with cabidge lettice or with purslaine after they are well sod with a bundle of hearbs and well seasoned serve them garnished with lettice You may dresse and season them with creame as the sparagus whereof mention is made above in the article 79. of sparagus with creame 88. Ram's stones Whiten them well in fresh water take off the skinns of them and cut them into very thinne slices paste them in the panne with butter or melted lard season with all what you have then stove them with mushrums and the juice of a leg of mutton then serve Another way Cut them as above said and steep them in a little vinegar and salt a while before you serve after you have dried them passe them in the paste of fritters and frie them and throw on it some lemon juice or orenge juice and serve 89. Palats of beef Take them well sod and soft and withall boile them a little for to take away the tripe taste then cut them very thinne passe them in the panne well seasoned and stove them let your sauce be allayed with the juice of a lemon then serve The beef palats for garnish are fried alike but that you cut them peece mealing 90. Arbolade or tensie Melt a little butter and take some creame yolks of egs juice of peares sugar and very little salt seeth all together after it is sod sugar it with waters of flowers and serve green 91. Young Pigeons After they are well whitened in water flowred a little and passed in the panne stove them with good broath mushrums troufles and a bundle of hearbs all well seasoned and serve the sauce being well allayed and garnish with cut lemon The same ragoust may be made for young pigeons rosted 92. Field fares Draw them frie them as the young pigeons and seeth them longer because they are harder after they are sod and seasoned alike serve garnished with pomegranate or cut lemon 93. Young Partridges Take some peeces of slices of beef and beat them well with lard season it with salt and peper and passe it in the panne untill the lard be very brown then stove these implements with a little broath and an onion stamped then straine all through a linnen cloath you will have out of it a very red juice with which you shall mixe a sharpnesse of verjuice a little flowre baked or some chippings then take your young Partridges take off the legs and the wings and stove them with your sauce adding to it mushrums and troufles untill the sauce be well thickned seeth and serve readily lest they waxe hard The Partridges are done the same way A method for to make gammons of Westphalia-bacon After your porke is dressed take up the gammons and stretch them well for to cause them to take the shape put them in the cellar for the space of foure dayes during which there will come foorth a water out of them which you must wipe off very often If the weather is moist let them ly there but twice foure and twentie houres then set them in the presse between two boords and let them be there so long a time as the porcke hath been dead after that salt them with salt peper cloves and anis seed stamped let them be take salt for the space of nine dayes after this take them out and put them in the lees of wine for the space of other nine dayes then wrap them up with hay and bury them in the cellar in a place which is not too moist after you have taken them out hang them in the chimney at the side where there is least smoake and faile not to perfume them twice a day with Juniper after they are dry and a little smoky hang them at the feeling in a chamber which is not too moist and untill you have occasion to use them visit them often for feare they should rot For to seeth them take of them which you will cleanse it and set it to unsalt into a great kettle full
of water season it with fine hearbs and put no wine to it after it is sod take up the skinne spread it over with peper and minced parsley and stick it with cloves then put down the skin again and lay it in a coole place till you have a mind to serve it which you shall do garnished with flowers if you have any The way of making allaying or thickning to be kept for sauces to the end that one may not be put to the trouble of making them on every occasion when one may have need of them Thickning of Almonds PEele well your Almonds and stamp them in a mortar then put them with good broth crummes of bread yolks of egges juice of lemon an onion salt cloves and three or four mushrums seeth all these a very little while pass them through the strainer and put it into a pot to use it upon occasion Thickning of Mushrums Take the stalkes of Mushrums with a few stamped Almonds Onion Parsley crums of bread yolks of egs and capers boyl all with good broth and season it well mixe with it a slice of lemon then pass it through a strainer and put it into a pot to use it upon occasion Thickning of flowre Melt some lard take out the mammocks put your flowre into your melted lard seeth it well but have a care it stick not to the pan mixe some onion with it proportionably when it is enough put all with good broth mushrums and a drop of vinegar then after it hath boyled with its seasoning passe all through the strainer and put it in a pot when you will use it you shall set it upon warm embers for to thicken or allay your sauces Thickning of trouffles Take dry flowre which you shall allay with good broth trouffles onions mushrums and a twigge of thime stamp all together and boyl it with your flowre allayed pass it through the strainer and put it in a pot it will be usefull for the thickning of your Entrees or first courses or ragousts You may use these thicknings in Lent so that you put no eggs in it They may also be usefull for all as for the first and second courses and for the Entremets or Intercourses Method for the making the juice of Mushrums of Beef or of Mutton which may be usefull for many Sauces and Ragousts Juice of Mushrums TAke the least of your Mushrums wash them well with their skinnes and stalks without taking off any thing boyl them in a pot with good broth as they are boyling put in a bundle of herbs an onion stuck with cloves and some peeces of rosted meat all well seasoned with salt after they are well boyled passe them through the strainer and put it into a pot for to use it at need It may be usefull for all kinds of Ragousts even for potages and it doth often passe for juice of Mutton The juice of beef or of mutton Rost your meat a little more than half be it beef or mutton prick it with a knife and press it in a press if you have any it will be the better after it is pressed and the juice taken out take one spoonfull of good broth besprinkle your meat with it and take out of it again what juice you can put it in a pot with a little salt and mixe with it the juice of a lemon when you are ready to use it The way of garnishing with Pistaches Peele your Pistaches in warm water put them in cold water again and for to use them mince them a very little for to put them about your dishes The garnish of lemon You must take out the seeds slit it long wise and cut it into slices after this put it into some water ready to use it upon and about your dishes The garnish of Pomegranat Take the reddest take out the peele and the seeds for to garnish upon and about your dishes A Method for to take out the juice and waters of flesh for to give unto the Sick The juice of mutton veale or capon AFter they are rosted and pressed take out the juice and because that the juice of Mutton is hotter than the other it must be corrected and mixed with that of Veal and of either of them thus made ready cause your sick body to take one spoonful every two houres Another way for the same water For such as have need of much cooling take a bottle without osier and with a very wide neck cut your meat veale and pullen small enough so that it may goe into the bottle this done you shall stop it carefully with a peece of paste firm and hard and some parchment over it tie it well and put it in a kettle full of hot water as far as the neck Boyl it well for the space of three houres after it is sod unstop your bottle and take the juice out of it which you shall cause your sick to use or even they who are in full health and stand in need of cooling with other juice of rosted meat or with some broth all according to the need and strength of both You are to observe that the juice of rost meat is much stronger and more nourishing than that of boyled meat though it be in greater quantity For want of a bottle you may use a Coquemare stopping it well with paste and with parchment over it Water of pullet Dresse your Pullet and when it is very cleane fill it up with barley and seeth it in a pot with a good quantity of water so that it boyles to a quart after it hath boyled untill the barley is burst passe all through a strainer and let it coole It must be used cold and this water may be given to sucking children Panadoe Take some good broth and crummes of bread very small boyl them well together and at the latter end put in it some yolkes of eggs very little salt and some lemon juice Other Panadoe Take the flesh of Capon or Partridge well minced stamp it well in a mortar then allay it with broth of health that is broth of the great pot a few crummes of bread and salt after it is stoved mixe with it some yolks of eggs for to thicken it and some lemon juice A Table of the Pastry work which is served up all the year long VEnison pasty 1 Pasty of a joint of mutton 2 Pie after the English way 3 Pasty of Wildboare 4 Pie of Capon 5 Turkey pie 6 Pie of Gaudiveauxs 7 Pie of Partridges 8 Pie of gammon 9 Pie of breast of Veale 10 Pie of Assiette 11 Pie after the Cardinals way 12 Pie after the Marotte 13 Pie of young Rabbits 14 Pie of Pullets 15 Pie of Larks 16 Veale pie 17 Pie of Quailes 18 Pie of Woodcocks 19 Pie of Blackbirds 20 Duck pie 21 Pie of Macreuse with lard 22 Lamb pie 23 Pie of tongues of mutton 24 Pie of Kid warme 25 Goose pie 26 Pie of knuckles of shoulders 27 Tourte of young
lard and season them garnish and bake them alike 16. Pie of larks Dresse them draw them and flat them then passe them in the pan with mushrums troufles beatills and stones all well season'd then put them into fine paste bake them the space of two houres and a halfe let the sauce be well allayed and fed you may put some sugar in it hypocrast-like and so serve it cold if with ragoust serve it warme 17. Pie of Veale Take the fillet and dresse it like the wild boare that is well larded and seasoned put it into fine or brown paste as you will serve it in slices warme or cold Another way Mince such flesh of veale as you will with beef suet and season it make up your paste and make the bottome of your pie or the whole with this meat thus minced and seasoned which moreover you shall garnish with mushrums bottoms of hartichocks stones sweet breads and hard yolks of eggs after which you shall cover and bake it after it is baked serve it uncovered with a sauce of yolks of eggs allayed with verjuice of grapes 18. Fie of Quailes It is made for to eat cold like that of partridges and for to eat warme like that of larks make it up with fine paste and serve it warme with ragoust 19. Pie of Woodcocks Dresse your Woodcocks draw them lard them with meane lard and season them like the partridge pie for to be eaten warme or cold if you serve it warme garnish it with what you have and season it as you think fitting bake it the space of two houres and a half and serve it warme or cold 20. Pie of thrushes Dresse your thrushes draw them and put them into paste season and bake them as the larks for to be eaten warme or cold 31. Pie of Duck After it is dressed lard it with great lard and season it well put it into fine or brown paste for to keep it bake it for the space of three houres serve and garnish it for to eat it warme The pie of Macreuse with lard is made the self same way 23. Pie of Lambe Take the foure quarters and mince them very small whiten them in fresh water then put them in a fine paste and well made up with a little parsley and fine hearbs minced after it is well baked and well seasoned serve it with a white sauce Another way You may take your lambe whole or in quarters without cutting it lard it with great lard and put it into paste seasoned with minced parsley salt peper beaten cloves and garnished with mushrums morilles and capers and after it is baked serve it with a white sauce of yolks of eggs allayed with verjuice 24. Pie of mutton's tongues Wash them with lukewarme water and cleanse them then put them into paste take mushrums small pallats of beef cut beatilles a little parsley and chibols passe all in the panne powre on it some yolks of eggs bottoms of hartichocks beaten lard or fresh butter and put them into your pie which you shall bake for the space of two houres and shall serve with a sauce of yolks of eggs allayed with verjuice 25. Pie of Kid warme Dresse it and take off the head lard it with meane lard and season it put it into fine paste dressed up or not garnish it with beatilles mushrums morilles troufles mousserons and serve If you will serve it cold let it's seasoning be stronger Another way If you have two kids or rocbucks taken out of the body of the wild goate or of the hinde lard them and season them and put to them abundance of sugar which will make both your meat and sauce full of sugar If your kids are small put them into dressed paste and sever them putting the one into sugar and the other in ragoust serve warme 26. Goose pie After it is dressed lard it with great lard and put it into paste seasoned as the venison pastic serve it alike warme or in slices 27. Pie of knuckles of shoulders Dresse the bones of your knuckles whiten them break them and lard them with great lard or lard stamped then put them into fine past garnish and season your pie with all what you have bake it for the space of two houres and a halfe when it is baked serve with what sauce you will 24. Tourte of young pigeons Make a fine paste and let it reste then take your young pigeons cleanse them and whiten them If they are too big cut them and take gaudiveaux sparagus mushrums bottomes of hartichocks beef marrow yolks of eggs cardes pallats of beef troufles verjuice of grapes or goos-berries garnish your tourte with what you have not forgetting the seasoning then serve Another way After your young pigeons are well dressed and whitened make a sheet of fine paste or puft paste put in the bottome some gaudiveaux and the young pigeons at the top if they are small whole if big cut them into halfes garnish your tourte with combs palets mushrums troufles cardes morilles mousserons yolks of eggs sweet breads botomes of hartichocks and minced parsley all well seasoned with salt peper clove and nutmeg Cover up your tourte and bake it the space of two houres and a half After it is baked serve it uncovered with a sauce of yolks of eggs allayed with verjuice of grapes 29. Tourte of lard Take lard slice it and melt it between two dishes season it as the tourte of marrow next following when it is ready serve it 30. Tourte of marrow Take marrow melt it when it is melted straine it and put some sugar to it yolks of eggs pistaches or almonds stamped then make a very thinne sheet of fine paste on which you shall put your implements binde it if you will bake it and serve it sugred 31. Tourte of veale Take a peece of veale whiten it and mince it with twice as much of beef suet after it is wel seasoned make a sheet of your fine paste put your meat on it in the midst of which you shall put what you have as beatilles c. Sugar if you will then when it is baked serve Another way Garnish a sheet of fine paste or puft paste and fill it half with your minced meat put over it mushrums stones combes bottomes of hartichocks cardes yolks of eggs and all well seasoned fill up your tourte with the same meat cover it and endore it with a raw egg allayed bake it the space of one houre and a half and serve it uncovered with a sauce 32. Tourte of Beatilles Whiten your beatilles put them into a sheet of paste seasoned and garnished as the tourte of young pigeons bake it also alike and serve it with a white sauce or juice or some ragoust of costes you may put to it some pistaches peeled and minced The tourte of sparrowes is served like that of young pigeons with a white sauce 34. Tourte of larks You may make it as that of the young pigeons But
some water or pease porridge and when they are sod and seasoned stove your bread and garnish it with your carps turnips and with capers then serve If you doe not put in turnips you may garnish with mushrums or cut sparagus and with the Omelets of Carps 7. The Queens pottage Take Carps or Tenches seeth them with water some salt and an onion some parsley hard eggs and the crummes of a loaf when they are sod strain your broth and put it into another pot with as much butter as you would put into another broth take some almonds and stamp them well mixe them with the half of your broth and after they have boyled together a while strain them and put in an onion sticked with cloves and set it upon a few warm cinders stove your dish with a little of your first broth and fill up your dish with white broth with the yolk of an egge allayed with verjuice and the juice of mushrums so that it neverthelesse be not too much thickned then serve garnished with Pomegranate and slices of Lemon 8. The Princesses potage Take pease porridge very clear in it seeth the bones of Carps with some yolks of eggs and a bundle of herbs all well seasoned then dry a loaf and stove it fry into it a very little of hash of Carp and the juice of mushrums fill up your dish by degrees as it is stoving and garnish it with mushrums trouffles melts liver of Lotte with all kinde of hearbs Pomegranate and with Lemon slices then serve 9. Potage of Tortoise Dresse them and cut them into peeces pass them in the panne with butter parsley and chibol after they are well passed and seasoned set them a stoving in a dish on the chasing dish with little broth Which for to make you shall clense well your Tortoises and shall seeth them in water well seasoned and shall use it Have a care you doe not burst the gall in cutting of them stove your bread and then garnish it with your Tortoises and with their sauce with sparagus broken about the dish mushrums troufles lemon slices and the juice of mushrums then serve 10. Potage of Mushrums farced Take the pickings of your Mushrums and wash them well seeth them in water or in some other broth with an onion sticked and a twigge of thime all well seasoned strain your broth and put it into a pot then passe also your mushrums in the panne with butter parsley and capers and put them in the same pot again you may make the bottome of your potage with some Carpe bones which you shall boyl with your mushrums stove your bread and when it is well stoved put on it a bed of hash of Carpes and then fill it up with your implements by degrees as it doth stove after it is filled garnish your potage with your mushrums farced with the same farce where with you have made your hash sod between two dishes and with melts and when you are ready to serve put about it Pomegranate or Lemon then serve 11. Potage of Soals without bones farced Fry them almost outright and open them along the bone which you shall take out take Melts oysters capers mushrums troufles and pass them in the pan with parsley and whole chibols farce your soales with these implements and after they are farced stove them with a little broth fresh butter lemon or orange juice or verjuice stove your bread with the broth of any fish you have as you will and garnish it with your soales with mushrums troufles melts and juice of musherums and set about the dish some of slices lemon serve 12. Potage of smelts Make broth with Almonds or with fish or with mushrums or with pease broth all being well seasoned stove your bread and put a little white broth over it with yolks of eggs allayed and the juice of musherums take your smelts fry them and garnish your potage with them or if you will before you garnish put them with ragoust which to do you shall take some parsley chibols butter and verjuice you shall fry them together and then shall strain them and after they are strained you shall put them with your smelts serve garnisht with pomegranate and lemons 13. Potage of Sparagus Take store of herbs put them in a pot with crums of bread and season them well then fry them and after they are fried put them again in the pot stove your bread and garnish it with sparagus which you shall have caused to seeth with water and salt and being drained put them with fresh butter salt and nutmeg over your potage you shall serve fried broken sparagus then serve Another way Use the same broath put upon it a little of hash of carpe garnished with fried sparagus and other mushrums and melts then serve Another way After your bread is well stoved garnish it with hearbs and sparagus with capers and yolks of eggs and serve You may whiten your potage if you will 14. Potage of haslets of fish Take carpes take out the bones and make a hash with butter well seasoned with good hearbs take the bones and boile them with pease broath or other broath with a bundle of herbs butter and salt then with your skins of carps make some haslets that is some peeces of skinns of carpe spreading them and puting them upon your hash seasoned and eggs for to allay them then roule them up like small chitterlings after they are thus rowled up seeth them in a dish with butter a little verjuice and a chibol after they are ready garnish your bread with your hash and haslets and put upon it mushrums and broken sparagus then serve 15. Pottage of lettice farced Take lettice whiten them in fresh water make a farce of fish or of hearbs and after you have farced them with it set them a stoving in a pot with some pease broath or some other broath and season them well with butter with salt and with an onion sticked with cloves stove your bread and garnish it with your lettice which you shall cut into halfes you may put to it a bed of a hash of fish then serve 16. Pottage of Cabidge or Coleworts with milke Cut them into quarters and whiten them then put them in the pot with water store of butter some salt and peper and an onion sticked with cloaves after they are well sodden put some milk to them stove your bread and serve it garnished with your coleworts or cabidges 17. Pottage of cabidge or coleworts with frried bread Whiten your coleworts or cabidge and put them in the pot as abovesaid and serve garnished with fried bread 18. Potage of coleworts or cabidge with pease broath It is made as abovesaid but instead of water you put them in the pot with pease broath garnish and serve alike 19. Potage of pumpkin with butter Take your pumpkin cut it into peeces and seeth it with water and salt after it is sod straine it and put it
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
serve Another way Trusse them up cherrie-like frie them and stove them between two dishes with a little fresh butter a drop of verjuice the juice of an orenge or of a lemon and season them well with a bundle of hearbs then for to make your broath boile some with pease broath or water salt parsley chibols one handfull of stamped almonds and yolkes of eggs after which you shall straine altogether stove your bread upon which you may put a little of the hash of carpe or other fish fill up your dish and garnish it with your frogs lemon and pomgranate then serve 34. Potage of bran Take wheat bran the biggest you can finde boile it well with water with one handfull of almonds and a bundle of hearbs and season it well then passe it through a strainer and put it againe to boile stove your bread and fill your dish with this broath which you may whiten if you will with eggs allayed with verjuice and garnish it with fleurons if you have any then serve 35. Potage of hops Take good store of herbs which you shall season as a potage with the crums of a loaf fry all and put it to boyl in a pot fry also into it some fresh butter in the panne with a little parsley and a bundle of herbs and powre it into your pot stove your bread with your broth after this seeth your hops with water and salt after it is sod and drained put it with butter and garnish your bread with it then serve your potage whitened if you will with yolks of egges allayed in verjuice 36. Potage of Rasberries Allay some eggs with some rasberryes and strain all together boyl some milk well seasoned with salt and when it boyls powre your implements into it and stirre it well take it up garnish it with rasberries and serve 37. Potage of Parsenips Clense them well and chuse the middle ones seeth them with butter and a bundle of herbs and season them with salt and clove sticked then take them out and take off the skinne if you will and then put them with butter and a drop of broth stove them and you shall find your sauce allayed your bread being also well stoved and your potage filled garnish it with your Parsenips then serve 38. Potage of Leeks Take the white of your Leeks and cut them very small keep some of them which you shall cut in length for to garnish and shall tie them together whiten them and seeth them with pease broth or water after they are sod stove your bread and garnish your potage with the Leeks you have cut in length then serve You may whiten them with yolks of egs allayed with verjuice You may also put to it some milk and peper and serve forthwith If you will serve them without whitening of them you must seeth them with pease broth put some capers to them and season well stove and serve garnished as the other 39. Potage of Barnicle farced After it is well dressed take off the flesh and mince it wel with butter mushrums yolks of eggs salt peper fine herbs as parsley chibols thime an egge raw for to allay the flesh then farce your Barnicle and close it up with a scure or a thread put it in the pot with pease broth the clearest you can get and seeth it well it thickneth but too much with boyling stove bour bread and take up your Barnicle with what garnish you have then serve 40. Potage of Lotts Flowre them try them and garnish your potage with them after that your bread is well stoved with the best of your broths when it is very full garnish it with what you have as mushrums trouffles sparagus melts and whiten them with almond broth or otherwise with the broth of Crawfish 41 Pottage of broken sparagus Dry some crusts and stove them with the best of your broths garnish them with your sparagus and mushrums and if you will with sparagus in length then serve If you will have them to relish greenenesse whiten them in the broth wherewith you stove your bread 42. Potage of Coliflowers Fit your Coliflowers as for to put them with butter and whiten them but very little then make an end of seething them and season them well stove your bread with any broth you have and garnish it with your Coliflowers fryed in butter salt and nutmegge and besprinckle them with broth of almonds then serve 43. Potage of Fidelles Peele five or six onions and mince them boyle them with water and butter after they are sod strain them through a linnen cloth and seeth your Fidelles with the broth and season them with salt and peper after they are sod stove your bread and garnish it with them then serve You may seeth them with milk 44. Potage of Rice Whiten your Rice and when it is very clean burst it in water or milk seeth it after it is sod take some proportionably and strain it for to make your broth being seasoned as the Fidelles stove your bread put a little Rice upon it and garnish it with puft Tailladins and Fleurons then serve You may make a potage with milk the same way and serve it if you will sugred and garnished with Macaron 45. Potage of Tailladins Make a paste seasoned onely with salt spread it and cut it as thinne as you can after the forme of Tailladins paste them in the pan and stove them with a very little of good broth after they are well stoved take very little bread and garnish it with the rest of your Tailladins seasoned as the Fidelles then serve Another way If you have a little of fine paste or of puft paste spread it and cut it into Tailladins fry it in refined butter garnish your potage with it and serve 46. Potage of broth of green pease Seeth your pease but a very little beat them in a mortar and strain them with the broth of herbs well seasoned and a bundle of herbs then take chibols parsley and butter all being fryed together powre it into your pease broth which you shall boyl For the garnish cleanse some lettice succory or cowcombers and small pease fryed and sod with butter salt and a little peper when you are ready to serve stove your bread with your pease broth and garnish with what you have or with Artichocks in bottomes if you will then serve 47. Potage of pease broth of common pease served green Seeth them with water to have done the sooner take your pease broth out very clear and when you are ready to use it fry into it parsley charvel young sorrell butter and capers then boyl it with all these seasonings stove your bread with some of your broth and if you have nothing to garnish with garnish it with fryed bread or with Fleurons then serve For to serve it green stamp beets or sorrel and drop it about your dish 48. Potage of Barnickle with turnips After your Barnickle is dressed larde it with
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
good for to be salted after you have taken them out of the shell take the gravell out of them and put them into a dish with their water and fry them with fresh butter onion parsley well minced capers and a few chipings of bread when they are enough serve 20. Oisters in fritters Take them very new and whiten them drain and dry them well make a paste with verjuice or milk wherewith you shall allay your flowre seasoned with salt with one egge or more proportionably put your oysters into these implements and take some refined butter heat it well and put your oysters therein one after another after they are fryed drain them and strew on them a little small salt and fryed parsley then serve 21. Oysters rosted Open them choose the best and let them lye in their shell for to eat them new to them which are something altered put a very little fresh butter with a little bread fryed and a little nutmegge then set them on the gridiron after they are rosted pass the fire shovel red hot over them that they may have a colour and take heed they be not too dry and serve 22. Vilain with ragoust After it is dressed broyl it on the gridiron with a bundle of herbs in the body of it well seasoned after it is rosted passe in the pan an onion minced with fresh butter chippings capers and anchovis all well seasoned according to your taste stove all together and serve 23. Vilain with short broth Rost it after it is taken out of its broth make a sauce Robert and stove it with it and serve with parsley 24. Vilain stewed You may stew it as a Carp and season it well with capers chibols parsley and good fresh butter the sauce being very short serve 25. Soies rosted and farced Dress them as they come out of the water and endore them with butter then put them on the gridiron with a little farce or with some salt and a twigge of Sage or fine herbs For to make your farce take sorrell parsley and raw yolks of eggs mince and season all together with a twigge of thime then put it into your Soies and make a sauce with fresh butter salt vinegar peper chibol and parsley all passed in the panne and the sauce very short serve with a little nugmegge upon it 26. Soies rosted without farce Rost them without farce make a sauce a like to which you shall adde some capers then serve 27. Soies stewed Put them as a Carp thicken the sauce well garnish it with your Soies and serve 28. Barbels with ragoust If they are small stew them seeth them well and serve it is all the ragoust that one may give them 29. Barbell rosted If they are meanly big dresse them and broyl them on the gridiron and serve with a sauce of haut goust 30. Barbels with half short broth Take them big enough put them with the half short broth with white wine fresh butter salt peper chibols parsley and capers after they are well sod and the sauce thickned serve 31. Barbels with short broth Seeth them in their short broth after they are sod take off the skinne and put them on a dish then make your sauce thickned and put it over it which for to make well take half a pound of new butter with a drop of vinegar or a little of half short broth melt it and as it melteth put into it one or two yolks of eggs proportionably thicken it well and take heed it becomes not oyly For to make it with vinegar alone take nutmegge salt gooseberries or verjuice seeth all in butter when it is sod take it out of your butter and put it with your sauce then serve for the sauce will not be warmed again 32. Barbels stewed They are done as the Carp either whole or cut with verjuice of grapes 33. Dabs in Gastrolle Dress them and emptie them under the gils cleanse them well and drain them after they are drained put them in a bason or a pipkin with butter chibols under beaten clove salt peper capers a little white wine or vinegar and mushrums seeth all together leasurely lest the flesh breake off after they are well sod and the sauce thickned serve the white side underneath and garnish with your mushrums 34. Flounders in Castrolle Dress and fit them as the Dabs and serve alike 35. Flounders fryed Fry them and put them with ragoust with the juice of orange fresh butter a whole chibol and minced capers then serve 36. Flounders rosted Rost them on the gridiron and make a sauce with butter onion parsley salt peper and vinegar after all is well fryed together stove it with your Flounders let the sauce be well allayed and serve 37. Plice in Castrolle Dress them as the Dabs but on the other side seeth and make them ready alike and serve 38. Plice rosted The Plice are rosted as the Flounders 39. Barnickle with ragoust Pull it well and dress it as a Duck then lard it with great lardons of Eele or Carp spit it and in turning of it baste it with butter vinegar salt peper chibols and lemon peele after it is half rosted put it in a pot with water and with the sauce wherewith you have basted it after it is well sod and seasoned put to it mushrums with capers and serve 40. Barnickle with short broth Dresse and lard it as above then seeth it with water and season it well when it is half sod put to it a quarte of white wine and seeth it well then serve it with parsley over it 41. Barnickle rosted with ragoust Rost it on the spit after it is well rosted put it on the gridiron and make to it a sauce Robert or such other as you will then serve 42. Barnickle without bones farced Farce it with what you have mixed and minced with the flesh of it and put it with ragoust after it is sod garnish it also with what you can as mushrums troufles sparagus andevillets melts or rissoles or fleurons season all well and serve 43. Allose rosted with ragoust Empty it at the gills and put in it a little salt fine herbs and an onion rost it after it is rosted make a sauce with fresh butter chibols minced parsley capers gooseberries or verjuice all pasted in the panne and well seasoned stove it with your Allose allay the liver of it with the sauce if it is not thickned or garnish with it then serve 44. Allose with short broth Seeth it with a short broth and when it is halfe sod take it out and set it on the gridiron then stove it with a brown sauce and serve 45. Allose stewed Scald it well seeth it after the way of stewing after it is stewed very well and the sauce allayed so that it be not oyly serve 46. Lampraye with ragoust After is dressed make it ready and serve it as the Alose stoved 47. Lampraye on the gridiron with ragoust After it is dressed
Cod with half short broth Seeth it with white wine salt peper a bundle of herbs after it is sod drain it and make a sauce with butter a drop of its short broth a little nutmegge and salt set it on the fire and turn it well in turning of it allay with it two yolks of egs and powre it on your Cod then serve 70. Fresh Cod with ragoust After it is scailed empty it slit it at the top then put it into a dripping pan or into a flat bason with good butter salt peper and beaten cloves some chibols under some broth or pease broth boyl all and put to it some parsley a drop of vinegar and a few chippings of bread over it seeth it before the fire or in an oven for the better after it is sod serve 71. Green fish Take it unsalted scrape it and seeth it in a kettle with fresh water boyl it a very little and scim it after it is scimmed take it off of the fire and cover it with some table cloth in double when you are ready to serve set it a draining make a sauce with some butter alone take heed that it turn not put it upon your fish and serve with parsley on it and about it 72. Soupresse of fish Take the flesh of Carp Eele and Tench mince them together and season them with a little butter very fresh with capers and fine herbs set up all into a linnen cloth and tie it then seeth it with white wine like a short broth after it is sod set it a draining after it is drained untye it cut it into slices and serve it on a place as a gammon of bacon 73 Gammon of Fish It is made the same way as the Soupresse but that you doe wrap in your implements with Carp skinne over a wrapping of butter'd paper and over it yet a linnen cloth seeth it alike and serve it cold as a gammon of bacon 74. Mussles of fish Cleanse them and boyl them a very little with a bundle of herbs as soon as they are opened take them up and take them out of the shell then fry them with fresh butter parsley and minced chibols seasoned with peper and nutmegge then allay some yolks of egges with verjuice and mixe them together serve and garnish with the best shaped of their shels 75. Raye fried with ragoust Dresse it wash it well and take off the slime which is upon it then empty it and take out the liver very neatly and the gall also if your Raye is big take off the two sides and leave the body seeth them with white wine or verjuice salt peper onion and fine herbs when they are sod let them take salt a little and take heed of the rellish of the brasse after that take them out and take off the skinne make a brown sauce with butter parsley and chibol very small and passed with brown butter put a drop of vinegar to it and a peece of liver and stove it with it serve with gooseberries or verjuice in the season and garnished on the top with the rest of the liver which you had in the kettle your Raye being half sod and cut it into slices 76. Smelts with ragoust File them up together into rows thrusting a small rod through their eyes flowre and fry them put to them a little small salt and take off the rod as you put them in the dish then serve with orange or lemon 77. Tripes of Cod fried Seeth them and after they are sod fry them with butter onion minced or chibols parsley salt and peper and at the latter end some vinegar and a little nutmeg You may whiten them with yolks of eggs and with verjuice and serve 78. Scuttles fryed Boyl them after they are enough cut them into peeces and fry them as the tripes of Cods and serve 79. Foor John fryed After it is well unsalted cut it into peeces and seeth it after it is sod drain it and frie it with butter onion peper and vinegar then serve 80. Poor John with a sauce Robert You may put it with butter a drop of verjuice and some mustard you may also mixe with it some capers and chibols Another way You may serve it with oyle vinegar and onion minced 81. Joale of salmon with brown sauce Unsalt it well scaile it boyle it in water and seeth it proportionably as it is thick then let it rest when you will use it make a brown sauce with butter onion peper vinegar put it over it and serve Another way After it is sod draine it and let it coole and serve it with minced onion oyle and vinegar 82. Joale or chine peece of salmon into salat After it is sod put it with oyle venegar cresses or other such salat as you will and some capers if you have any then serve 83. Tons pickled Dresse them and cut them into slices or peeces of the thickness of three inches stick them with cloves and put them into a pot with salt peper vinegar and some bay-leaves cover it well and when you will use it unsalt your peeces and seeth them with wine serve them dry or with a brown sauce seasoned with what you will 84. Mackerels salted Slit them along the bellie and salt them for to use them unsalt them and seeth them in water after they are sod serve with parsley vinegar and peper you may put some oile if you will Another way After they are sod make a sauce to them with butter onion vinegar peper and mustard stove and serve 85. Herrings salted When you will use them unsalt them draine and drie them then rost them and serve with mustard or with pease Another way You may serve them stewed cutting them into peeces and seething them with onion and butter 86. Red herrings After they are half salted file them and set them a smoaking in the chimney when you will use them open them and steep them in milke for to serve take them out and rost them a very little on the grid iron and serve if you will with mustard 87. Troutes common Dress them at the gills pickle them after they are pickled slit them according to their bigness and seeth them leasurely with a short broath seasoned with all what is fitting and whereof you shall find the making in severall places of the fish services and take heed that their flesh doe not break from the bones after they are sod serve them whole with parsley in a plated napkin 88. Pie of lottes After they are dressed and well whitened cut them into peeces and put them in fine paste or puft past with some garnish as melts of carpe capers broken sparagus mushrums yolks of eggs and season all well then serve 89. Eele Pie Cut it into round slices and put it in your sheet of paste well seasoned with yolks of eggs parsley mushrums sparagus melts verjuice of grapes or gooseberries in the season Doe not spare the butter salt nor peper cover your
pie and endore it for to keep it up take some small bindings of paper butter them and put them round about it and tie them softly with a thread bake it and after it is baked allay three yolks of eggs with a drop of verjuice and a little nutmeg and when you are ready to serve put it in and mixe it well then open it and serve it garnished round about with the crust cut into foure 90. Pie of grenost Dress your grenost or manie if you have them and slit it at the top make a shâ—et of fine paste of what shape you will make up your pie and when it is made up put your fish in it garnished with what you have as mushrums capers parsley minced hard yolks of eggs bottoms of hartichocks and broken sparagus all well seasoned with butter salt peper and nutmeg then cover and endore it If it is rised up bind it with buttered paper bake it and forget not to give it vent as soone as it hath taken crust for it would take it of it selfe and it may be beneath and so all the sauce should be lost which you could not put in againe in the same way After it is baked make an allaying with yolks of eggs raw and a drop of verjuice and put it into your pie at the top with a funnell and mixe it well on all sides with stirring of it serve it warme and garnished about with the upper crust cut as you will 91. Small pies of fish Take out the bones of a carpe and of an eele mince the flesh with parsley a small twig of thime and some butter after it is well minced and seasoned with nutmeg make a fine paste and make up your pies of what bigness you will fill them cover them and endore them upon the big ones you may put a chapitean after they are baked serve 92. Pie of plices After they are dressed make up your pie of the bigness of your plices and put them in slitted onely on the top and garnished with mushrums sparagus hartichocks capers and hard yolks of eggs all well seasoned with very fresh butter salt peper minced parsley and a slice of lemon or of orange cover and bake it when it is baked mixe with it some yolkes of eggs allayed with verjuice then serve 93. Tourte of melts Whiten them well and draine them then make your sheete of paste and garnish it with your melts of Carpes mushrums trouffles capers hard yolks of egges broken sparagus bottomes of artichocks salt peper parsley and fresh butter cover it and bake it in the oven or in a tourte panne Endore it with eggs if it be in flesh time after it hath taken crust give it vent when it is baked uncover it very neatly cut the lid into four put it round about and serve A Table of the Egges for the Entree or first course as they are now served up EGgs farced 1 Eggs with bread 2 Eggs of the Moon shine au miroir 3 Eggs wite black butter 4 Eggs with milk 5 Eggs with sorrel 6 Eggs fryed into slices 7 Eggs poached in water 8 Eggs with creame 9 Omelet of creame 10 Omelet of parsley 11 Eggs with verjucie 12 Eggs with anchovies 13 Eggs with cheese 14 Eggs mixed or stirred together 15 Eggs of the moon shine au miroir with creame 16 Eggs made ready in glasses 17 Omelet farced 18 Eggs into snow 19 The way of making Eggs ready for the Entrees or first courses as they are now in use 1. Eggs farced TAke sorrell alone if you will or with other herbs wash and swing them then mince them very small and put them between two dishes with fresh butter or passe them in the panne after they are passed stove and season them after your farce is sod take some hard eggs cut them into halfs a cross or in length and take out the yolkes and mince them with your farce and after all is well mixed stove them over the fire and put to it a little nutmegge and serve garnished with the whites of your eggs which you may make brown in the panne with brown butter 2. Eggs with bread Take bread crum it and pass it through a straining panne if you will melt some butter after it is melted put it with your bread and some sugar then choose some very new layd eggs as many as you have occasion for and beat them well with your bread sugar butter salt and a little milk for to seeth them melt a peece of butter very hot put your implements into it and seeth it for to give them a colour passe the fire-shovell red hot over them and serve your eggs sugred You may make them ready in a dish or in a tourte panne 3. Eggs after the looking glasse or an miroir Take them very new melt a peece of butter in them very fresh put in your egs and a little salt when they are enough put a little nutmeg on them and take heed the yolks do not break nor be too hard then serve 4. Egs with black butter Break very new layd eggs in a dish and have a care that the yolks doe not break put salt to them make some butter brown in the panne and seeth them in it after they are enough put a drop of vinegar in the panne passe it over the fire powre it on your egges and serve 5. Eggs with milk Break your egs salt them and sugar them if you will beat them well and mixe your milk with them for to seeth them melt a little fresh butter in a dish after it is melted put your implements in it seeth them and give a colour with the fire shovell when they are enough sugar and serve 6. Egges with sorrell Take very young sorrell after it is very clean and drained put it between two dishes with butter salt and peper when it is well consumed allay the yolk of an egge with it and garnish it with eggs cut into quarters or as you will and serve For to keep your egs alwaies fresh put them into fresh water 7. Egges fried into slices Make them hard take them out of the shell and cut them into slices then fry them with good butter parsley chibols minced peper gooseberries or verjuice of grapes after they are well fryed and seasoned put them into a dish with a drop of vinegar passed in the panne If the sauce is too shoort put in it a drop of broth then serve with nutmeg if you will mixe with it capers mushrums broken sparagus fryed before you mixe them as also the mushrums for it would not be good otherwise 8. Eggs poached in water Take the newest you can get boyl some water and when it boyles break your eggs in it let them seeth a little striking on the handle of the pipkin lest they stick in the bottome and that they burn then take them out softly and drain them For to serve make a brown sauce or green with a handful of
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
you shall also emptie them when they are thus dressed and emptied slit them on the top and melt some butter and frie some into the slits with salt and clove then see them on the gridiron when they are rosted make a brown sauce with fresh butter salt and peper minced parsley gooseborrids or verjuice of grapes and a drop of vinegar stove them with your sauce and serve 4. Soales fried After they are dressed drie them and if they are big slit them along the back flowre them and frie them in salat oile or refined butter when they are fried powder them with salt upon them and serve with orenge 5. Salmon with short broth Emptie it at the gills and slit it along the back and put it in your short broth well seasoned when it is enough serve 6. Sturgeon with short broth You may serve it rosted on the gridiron but in the second you must put it with short broth and serve it as the salmon except that when it is sod you take two or three napkins plated and put them over it bespread with parsley and thus you serve 7. Grenost in Castrolle Although it is commonly served with short broth yet for the second it may be served in castrolle which to doe you must put it into a pipkin season it well and garnish it with mushrums and troufles have a speciall care that when it is sod the flesh doe not break off from the bones 8 Bescard with short broth Make it ready and serve it as the sturgeon above 9. Purpose with short broth It is served and made ready the same way as the sturgeon and Beccard above but that the seething of it is much longer when it is enough serve 10. Purpose with ragoust Cut it in peeces and rost it on the spit as it rosteth baste it with butter salt vinegar and peper after it is well rosted baste it with another sauce made with butter and minced onion then mixe all together and stove it mixe a little flower with it and serve 11. Flounders with ragoust They are made ready the same way as in the discourse of the first courses of fish 12. Sea Otter with short broath Dress and prepare it for to put it with short broth which you shall make ready the same way as that of the barbells when it is sod serve it dry with parsley in a napkin over it 13. Sea Otter on the gridiron Dress and rost it when it rosted make such a sauce to it as you will so that it be of a quicke taste and because those great lumps take hardly a taste slit them or slice them on the top stove it with it's sauce so that it be almost imbibed or soaked into it then serve it and garnish with what you have 14. Ray fried After it is well dressed and cleansed pickle it with vinegar well seasoned and a little before you serve frie it with refined butter or with salat oile when it is well fried and crispe set it a draining and bespread it with small salt then serve it whole or the two sides set together again with orenge 15. Tenches with short broth After they are well scalded you may put them with short broth as above said and serve them with parsley 16. Allose with short broth You may also put the Allose with short broth serving it with the scailes well seasoned with parsley in a napkin over it 17. Allose rosted As it comes out of the short broth put it on the gridiron when it is rosted make a sauce like sauce Robert and stove all together but a very little then serve and if you will put some capers to it Another way After it is scailed and dressed at the gills well cleansed and dried frie it in fresh butter and rost it well then slit it all along the backe take out all the bones and close it up againe take the melt and with store of good hearbs make a sauce something sharp because this fish is sweet of it self put into it capers anchovis mushrums and thicken your sauce with a few chippings of bread passed in the panne Or otherwise make a farce with sorrell well seasoned and after it hath boiled a very little serve 18. Fresh cod Put it after the way of short broth and let it boile but a very little and take it out againe then let it rest and cover it with a table-cloath or napkin and when you will serve draine it make a sauce thickned and serve with parsley 19. Breame rosted After it is dressed rost it on the gridiron and butter it on the top when it is rosted make a sauce with fresh butter parsley and chibols vinegar salt and peper stove all together and serve Another way You may put it with short broath and then rost it and after a sauce with very fresh butter parsley and chibols minced passe all in the panne and when you will serve mixe with it some sorrel juice and serve 20. Pike with blew Dress it as it comes out of the water and cut it or let it whole and in this last water slit it all along the back then put it in a bason and take salt vinegar onion peper and lemon or orenge peele good store boile all together a very little powre it on your pike and presently it becomes blew for to seeth it boile your white wine well seasoned with salt put your pike into it and let it seeth taste your short broth if it be strong enough and let the pike rest into it untill it hath taken a taste have a care that it doe not remaine too long in it and in this case take it out untill you be ready to serve which you shall doe warme with parsley in a napkin 21. Pike with sauce After it is sod as above said take off the skin and take a drop of your short broth put it in a dish with half the yolk of an egge well allayed some very fresh butter and nutmegs let the sauce be well thickned and well seasoned with salt chibols and peele and if you will put in it anchovis but take heed it become not oilie and serve your pike her 22. Troutes with short broth Slit them proportionably to their higness and give some strength to your short broth before you seeth them dress them at the gills and pickle them after which let them seeth leasurely least the flesh leave the bones after they are enough serve them with parsley in a napkin plated which you shall cover with flowers in the season 23. Troutes salmon'd Make them ready and serve them as the common troutes above written 24. Perches with short broth As they come out of the water dress them at the gills and put them in a short broath of white wine well seasoned with all kinds as peper salt cloves lemon or orenge peeles chibols and onion after they are sod take them out and take off the skin make a sauce with a drop of your short
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
and largest whiten them in their water between two dishes and draine them after that pickle them with vinegar salt peper and lemon or orange peel after they are pickled a while take them out and fry them with refined butter and a little flowre after they are fryed put them into another pickle if you will keep them long You may use them for garnish or for fritters or for to farce 12. Cabidge Take the hardest and slit them into four on the side of the stalk then whiten them in fresh water and dry them put them into a salting tub or into a pot with salt peper vinegar and bay leaves or a little rosemary You may stick them with cloves and when you will use them unsalt them in lukewarm water for to put them in the potage and not for salat when they are sod serve 13. Soales Take them very new and cleanse them if they are big slit them on the top and flowre them after you have dryed them then fry them halfe with butter or oyle and put them neatly into a pot with salt peper beaten clove lemon or orange peele and vinegar cover them well and for to use them take them out of the pot and steep them in water when they are unsalted fry them with butter or oyl for them that love it forget not to flowre them well and serve them with orange or lemon or if you will after you have passed them in the panne open the bone and put them with ragoust which for to doe put in some capers anchovies mushrums troufles and all what you can get then stove or soak them and serve with a sauce thickned and the juice of lemon or of orange 14. Oysters Take them our of the shell and whiten them or as they are put them into a pot and season them with salt peper beaten cloves and some bay leaves cover them well or if you will you may put them into a barrell when you will use them unsalt them you may garnish with them or make fritters or fry them 15. Combes salted Let the blood be well taken out and put them in a pot with melted salt peper cloves a drop of vinegar and some bay leaves cover them well and set them in a place which is neither cool nor warme when you will use them take what you have need of unsalt them in lukewarme water and change them very often when they are well unsalted boyl some water and scald them when they are very clean seeth them with broth or with water when they are almost enough put a bundle of herbs with butter or lard and a slice of lemon After they are well sod use them for to garnish what you will with them Another Table of things to be salted for to keep specially for a Cook of Pastry CArdes of Artichock 1 Palats of beef 2 Tongues of mutton 3 Pickled pullets 4 Rams stones 5 Young pidgeons 6 Butter salted 7 The Method 1. Cardes of Artichocks CHuse the whitest stalkes cut them half a foot long take all the strings out steep them in fresh water and change them two or three times whiten and drain them put them in a pot and salt them when they are salted melt and refine one pound of butter and powre it over them for to set them up and use them upon occasion 2. Palats of beef Salt them as they come out of the head and set them up untill you have occasion to use them then unsalt them after they are unsalted seeth them and take the skin off and the barbillons then cut them into peeces or into slices put them with ragoust or garnish with them all what you have to garnish even the Pastry work wherein they may be very usefull 3. Tongues of mutton As they are taken out of the head salt them when you will use them unsalt and seeth them after they are sod dress them neatly slit them and put them on the gridiron with crums of bread and salt after they are rosted make a sauce with verjuice a drop of vinegar minced parsley chippings of bread a little of pot broth and stove or soak them then serve 4. Pullets pickled After they are dressed cut them into halfs and dry them well flowre them and fry them half then put them in a pot with salt peper vinegar and fine hearbs cover them untill you will use them and then unsalt them in fresh or lukewarme water which is the best when they are unsalted dry them and flowre them then fry them after they are fryed serve and if you will have them to make a shew you must make an allaying with egges and flowre fry them and put them in sauce with juice of orange 5. Rammes stones Take off the first skinne and flit them on the top to make them take salt put them in a pot and set them in a coole place for to use them unsalt them and seeth them then use them how you will 6. Young pidgeons After you have flatted them well dry them flowre and fry them then put them in a pot with vinegar peper cloves and fine hearbs when you will use them unsalt them for to put them with ragoust or with potage or into paste or for to serve them pickled 7. Salt butter Wash it well in fresh water and draine it then put it into an earthen panne and knead it with white salt clove and some bay leaves and some aniseed stamped if you will after this put it into a pot and cover it well with paper or parchment after you have taken out the water that comes out of it set it in the cellar and use it A Method how to make in Lent the broths of Fish of Pease of Herbs and of Almonds Broth of fish MAke your broth with half water and half of pease broth take the bones of Carp or of other fish with an onion sticked with cloves a bundle of herbs and some salt seeth all well together with crums of bread and some butter then strain it and use it for such broth as you will except that of herbs the pease broth and many potages which are without fish You may use it for the potage of Crawfish boyling it a while with the shels of your Crawfish stamped and strained through a linnen cloath by the means whereof your broth will become red afterwards strain all season it and take it up and stove it Pease broth For to make pease broath clear and that it be good steep your pease from one day to the next after you have clensed them well then seeth them with river or fountain water lukewarm when they are almost enough take out your pease broth and use it for what you will You will finde the broth of herbs in the potages for lean dayes Broth of Almonds Peel well your Almonds in very warm water and stamp them in a mortar and as you stamp them besprinkle them with fresh water after they are well stamped put them
with fish broth and crums of bread then boyl all with salt butter an onion sticked and lemon peele whereof the upper skin to be taken off after it is sod passe it through a strainer and put it into a pot untill you have use for it For to make Almond broth with milk peel well your Almonds stamp them and in stamping of them from time to time besprinkle them with milk when they are well stamped put them with very fresh butter crums of bread salt a little clove and a little cinnamon boyl all a little while and then passe it through the strainer when you are ready to serve boyl it with sugar and serve All the Lent Potages are made and seasoned as those for the lean dayes but that you put no eggs in them but in some you mixe some pease broth in others which you will serve white or marbled you put some broth of Almonds stove and garnish them as the others A Table of the Potages for Lent POtage of Crawfish 1 Potage of hash of Carps 2 Potage of herbs 3 Potage of tenches farced with turnips 4 Queens potage 5 Princesses potage 6 Potage of Tortoise 7 Potage of mushrums 8 Potage of Soales 9 Potage of Smelts 10 Potage of Sparagus 11 Potage of haslets atteraux 12 Potage of lettice 13 Potage of coleworts or cabidge with milk 14 Potage of coleworts or cabidge with pease broth 15 Potage of pumpkin 16 Potage of pumpkin with milk 17 Potage of turnips with white broth 18 Potage of fried turnips 19 Potage of pease broth 20 Potage without butter 21 Potage of small vailes profiteolies 22 Potage of Onion 23 Potage of Mussles 24 Potage of Frogs 25 Potage of Grenosts 26 Potage of Salmon with a sweet sauce 27 Potage of bran 28 Potage of frogs with almonds 29 Potage of hops 30 Potage of turnips 31 Potage of leeks with milke 32 Potage of broken sparagus 33 Potage of coliflowers 34 Potage of fidele 35 Potage of rice 36 Potage of tailladin 37 Potage of Macreuse with ragoust 38 Potage of macreuse with turnips 39 Potage of leeks with pease broth 40 Potage of flounders 41 Potage of Gournet 42 Potage of lentils 43 16. Discourse of the potages for Lent 1. Potage of Crawfish Serve it with pease broth 2. Potage of hash of carpes With pease broth and almonds 3. Potage with hearbs With a very little of pease broath 4. Potage of tenches farced with turnips With fried flowre and a little of pease broath 5. Queen's potage With broth of carpe or of other fish mixed with pease broth and almonds 6. Princesse's potage It is made with pease broth which you seeth with the bones of carpe 7. Potage of tortoise With a little of pease broth 8. Potage of mushrums With pease broth 9. Potage of soales With pease broth 10. Potage of smelts With good broth mixed with almonds 11. Potage of sparagus With pease broth and hearbs 12. Poge of haslets Take it out of the best broth 13. Potage of lettice With pease broth or coleworts 14. Potage of cabidge with fried bread With a little pease broth 15. Potage of cabidge or coleworts with milke With a little pease broath and much butter 16. Potage of cabidge or coleworts with pease broth Put in your pease broth an onion sticked with cloves peper and salt when it is enough serve it well garnished with your cabidge or coleworts and some peece of fried bread which shall have boiled with it 17. Potage of pumpkin Seeth well your pumpkin so that it be more thickned then ordinary then frie a chiboll with butter and put it in it with salt and serve with peper 18. Potage of pumpkin with milke After it is well sod passe it through a straining panne and leave not much broth in it because of the milke which you must put in it when it is well seasoned with milke and a little butter stove or soak your bread and serve with peper if you will 19. Potage of turnips with white broth Scrape your turnips and put them in a pot with water when they are well sod season them with salt and a bundle of hearbs when you will take up take it from off the fire put in some butter very fresh and stirre it off the fire and doe not put it to it againe then serve with a little almond broth over it 20. Potage of turnips fried Scrape them and cut them in two or otherwise whiten and flowre them after they are dried frie them and seeth them in water with a little peper and an onion sticked with cloves when you will take up if your broath is not thickned you may put in it a little flowre fried with a drop of vinegar then serve 21. Potage of pease broth Take the cleerest and put it in a pot then frie some sorrell chervell and a little parsley with some butter put all in a pot seeth it well and season it well stove your potage and serve it with parsley roots sod with it 22. Potage without butter It is made with great store of hearbs well seasoned and sod with a crust of bread stove or soake and serve 23. Potage of profiteoles or small vailes Take it out of many broths then open six loaves made of purpose make a hole on the top and take out the crum frie them with butter and fill them with melts of carps mushrums broken sparagus and observe that they must be sod before you fill them After they are full stove or soak them leasurely upon your potage which you shall garnish with melts mushrums broken sparagus and serve The potage of onion is made the same way as that out of Lent 24. Potage of mussles It is made the same way as that out of Lent but that you put no eggs to it you may put in it some almond broath or of some ragoust serve it garnished with mussles 25. Potage of frogs Break the bones and trusse them up then whiten them and draine them put them in a dish untill you have made some pease broth frie into it a little parsley minced with butter after they have boiled put them into your broth and take them out foorthwith allay a little sastron and put it in your pot stove or soak your bread garnish it with your frogs and serve 26. Potage of grenosts It is made the same way as out of Lent 27. Potage of salmon with a sweet sauce Cut it into slices and pickle it passe your slices in the panne with butter sticke them with cloves and put them between two dishes with some butter a bundle of herbs sugar wine a little salt and peper well beaten stove or soak them then drie your bread and stove or soak it also with some other broth garnish it afterwards with your slices of salmon the sauce over it and garnished if you will with figgs or prunes of brignoll 28. Potage of bran It is made as that out of Lent but that you
put no eggs to it 29. Potage of frogs with almonds It made as that out of Lent but that no eggs are put in it 30. Potage of hops Make some pease broth and set it a boiling passe a few good hearbs in the panne well minced and put them in your pot let your hops boile in it after it is whitened a little before you serve it take it up and put it with butter salt nutmeg vinegar and very little broth when it is well seasoned stove or soak your bread garnish it with your hops fill your dish and serve 31. Potage of parsnips It is made as in the leane dayes out of Lent but that you make it with pease broth without eggs 32. Potage of leeks with milke Cut your leeks very small whiten them dry them and seeth them with cleere pease broth after they are sod put in some milke peper salt clove stove or soak your bread and garnish it with your leeks then serve 33. Potage of broken sparagus Break or cut your sparagus and frie them with good butter salt peper parsley and minced chibols stove well all together then make a pease broth or of potage of hearbs which you shall straine stove also your bread and garnish it with your sparagus then serve You may put in it the juice of mushrums and mushrums with ragoust 34. Potage of coliflowers Dress them and whiten them in fresh water then put them in a pot with good broth or with pease broth well seasoned with butter salt and an onion sticked with cloves After they are sod so that they be not broken stove or soak your bread garnish with your coliflowers and serve You may put in some milk and peper 35. Potage of fideles Seeth them with water or milke after they are sod and well seasoned take out a part of them for to frie and make a potage with the remnant with butter salt peper onion sticked then take up and serve 36. Potage of rice It is made as that of the fideles let it seeth untill it be well burst then serve 37. Potage of tailladins It is made alike but that after they are sod you may put to it a very little saffron and some very fresh butter you may put in some milk also for to make them liquid and when all is well seasoned serve 38. Potage of Barnicle with ragoust You shall finde it in the leane potages and shall make it alike but without eggs 39. Potage of Barnickle with turnips After it is dressed lard it with eele and rost it a very little or passe it in the panne with butter then put it in a pot with water some pease broth and a bundle of hearbs when it is almost sod passe some turnips in the panne put them with your barnickle and season it well For to thicken your broth passe a little flowre in the panne untill it be brown and allay it with a drop of vinegar put it in your pot and when it hath boiled a very little stove your bread with your garnish and serve 40. Potage of leeks with pease broth When they are whitened in fresh water put them with your pease broth some capers and season them well after they are sod stove or soak your bread garnish it with your leeks and serve 41. Potage of flounders Stove or soak your bread with the best of your broths and garnish it with your flounders fried in the panne and put with ragoust together with mushrums capers and broken sparagus then serve 42. Potage of rougets Dress them and put them in a pipkin with a bundle of hearbs a little white wine and well seasoned stove or soak your bread with other broth and garnish it with your rougets with their sauce then serve 43. Potage of lentilles After they are well sod and seasoned with butter salt and a bundle of hearbs take up and serve You may put them upon the potage with some oile after they are salted A Table of the Entrees or first courses in Lent without eggs SOale 1 Pike 2 Tenches farced 3 Fried tenches 4 Stewed carpe 5 Carpe farced 6 Carpe rosted 7 Carpe fried and put in ragoust 8 Salmon 9 Hash of carpe 10 Stewed salmon 11 Lotte 12 Stewed lotté 13 Carpe with halfe short broth 14 Oisters 15 Oisters with ragoust 16 Oisters in the shell on the gridiron 17 Vilain with ragoust 18 Vilain with short broth rosted 19 Barbels 20 Dabs 21 Flounders in castrolle 22 Flounders fried 23 Flounders rosted 24 Plice with ragoust 25 Fried plice 26 Barnickle 27 Barnickle with short broth 28 Barnickle rosted 29 Alose rosted 30 Alose with short broth rosted 31 Lamprell 32 Lamprell on the gridiron 33 Lamprell with a sweet sauce 34 Lamprell stewed 35 Eele in cervelat 36 Eele in the fashion of stewing 37 Eele with halfe short broth 38 Sea eele stewed 39 Sea eele fried stewed 40 Lobster with short broth 41 Lobster fried with a white sauce 42 Langouste with short broth 43 Langoust with a white sauce 44 Pike farced 45 Pike farced and rosted on the spit 46 Rosted mackerels 47 Fresh herring rosted 48 Fresh herring rosted with a brown sauce 49 Pilchers 50 Gournet 51 Grenost 52 Fresh cod rosted 53 Fresh cod with halfe short broth 54 Green fish 55 Soupresse of fish 56 Gammon of fish 57 Mussles 58 Fried ray 59 Ray with short broth 60 Fried ray with ragoust 61 Smelts 62 Cod tripes 63 Scuttles 64 Poore John fried 65 Poore John with oile 66 Poore John fried 67 Salmon with a brown sauce 68 Salmon with oile onion and vinegar or salat if you will 69 Mackerell salted 70 Stewed herrings 71 Red herrings 72 Salt herrings 73 Pease 74 Pease broth 75 Red beets 76 Turnips 77 Jerusalem hartichocks 78 Sersifis 79 Scirrets 80 Cardes of beetes 81 Lentils 82 Spinage 73 Fried apples 84 Apples with sugar 85 Prunes 86 17 Advise THe things contained in this table and the following are made ready the very same way as at other times except only that no eggs at all are used neither for to thicken nor any other way But for to thicken in stead of eggs you may take the flesh of carpe or of eele which thickneth farre better with butter then the eggs doe The following articles were not expressed in the Entrees of the leane dayes Lentilles AFter they are well sod passe them in the pan with fresh butter salt peper a little of fine hearbs and chibols when they are well fried serve them You may serve them like pease broth if you finde them hard to be passed or strained stamp them in a mortar They may also be served with salat oile passed in the panne Spinnage Take the fairest and doe not use the green ones but for want of others cleanse them well and wash them severall times draine them and cause them to cast out their water between two dishes season them with half as much butter as there are spinnage some salt peper a chiboll or
and Mushrums then serve 36. Potage of Tortoise Take your Tortoises cut of the Head and Feet seeth them in Water and when they are neer sodden put a little white Wine therein some fine Herbes and some Lard When they are sod take them out of the shell and take out the Gall cut them into peeces and pass them in the pan with good Butter then stove them in a dish as also your Bread with some of your Broath Garnish it with your Tortoises well seasoned with Sparagus cut with juice and with Lemon then serve 37. Potage of sucking Pigge After you have dressed him neatly cut it into five peeces whiten them in some Broath or fresh Water and put them in the Pot with good Broath put some fine Herbes to it and a peece of Lard but have a care they do not boil drie Stove your Bread and Garnish it with your Pigge the Head in the midst of the quarters and the Purtnances or Abatis round about the dish then serve 38. Potage of mine'd Mutton Take a joint of Mutton mince it with beef suet or Marrow and stove it in a Pot stove also your Bread in a dish with the best of your Broaths After this Garnish it with your Achâ—s or minc'd meat together with juice Combes Beatâ—lles filled with dry Bread otherwise Tailladins that is peeces of Bread of the length and bigness of a finger in the shape of Lardons which you shall pass in the pan with good butter untill they be brown and as it were rosted and stove it well also then serve 39. Potage of Knuckle of Beef Smother it well in a Pot untill it be almost boiled to peeces and well seasoned with a bundle of herbes Cloves Capers Mushrums Truffles Then stove your Bread and Garnish it with your Knuckle and it's implements 40. Potage of Capon with Rice Take a Capon dress it well and put it in the Pot with good Broath well seasoned take your Rice well pickt wash and dry it before the fire then seeth it by degrees with good Broath Stove your Bread put your Capon on it and Garnish it with your Rice if you will you may put some Saffron to it and serve 41. Potage of Pullets with Rice It is made after the same way as the Capon Dress them truss them up put them in the Pot and season them alike Make your Rice ready the same way your Bread being stoved and Garnished as above said serve 42. Potage of Knuckle of Beef with Tailladins Whiten your Knuckle seeth and season it well and with the Broath seeth also your Tailladin You shall put with it an Onion stuckt with Cloves and a little thin then stove your Bread and Garnish it with the Knuckle and with your Tailladins which are peeces of Bread of the length and bigness of one finger passed and fried in the pan with Butter or Lard as above said in the 38th Article If you will you may put some Saffron in it then serve Capon with Tailladin and all other meat is done the same way and being made ready thus it shall be called such meat with Tailladin 43. Potage of the Boyler or great Pot. Stove some crusts of brown Bread with some good broath of your boyler great pot or beefe pot seasoned with pepder salt and a little minc'd parsley then serve the first cuttings of loafes are served in the like manner without parsley or pepper if you will 44. Potage of a Calfs-head fry'd When it is sodden take out the bones and cut it into as many peeces as you will then flower it and fry it with butter or lard then stove your bread and garnish it with what you have fry'd serve the dish well filled and garnished as with mushrums pom-granats or sliced lemons and juice of lemons 45. Potage of fryed Mutton with Turnips Take the upper ends of the brests of mutton fry them and seeth them well untill they be fit to receive the turnips which after you have cut them into slices or peeces and also well fried you shall put with your mutton well sod seasoned with clove salt and a bundle of hearbs stove your bread and take up If your potage is not thick enough fry a little flowre into the broth for to thicken it and mixe with it some white pepper and vinegar then serve 46. Potage of the handles or knuckles of shoulders with Ragoust When your handles or knuckles are whitened in fresh water floure them pass them in the pan with butter or lard seeth them in an earthen pan with al the implements which can abide seething as sparagus mushrums truffles stove your bread or crusts with good broath and garnish it with your handles or knuckles sparagus mushrums and all what you have then serve 47. Potage of rosted Woodcocks After they are rosted put them in the pot with good broath and a bundle of hearbs seeth them well then stove your bread and garnish it with your woodcocks and all what you have then serve You may also doe in the same manner as of the marbled partridge 48. Halfe a Bisque Take pigeons somewhat big open them and seeth them as the Bisque whereof you will easily finde the making if you have recourse to the table garnish and season them also the same way so that it may be as good as the bisque if you can then serve 49. Jacobin's potage with cheese Take a Capon garnished with his bones fitted as wings and legs some cheese whereof you shall make as many beads as of flesh and you shall besprinkle all with almond broath if you can If it be not thick enough allay two or three egs and give it colour with the fireshovell Now to make your broath the better stamp the bones and boyle them with the best of your broaths well seasoned stove your bread which you may garnish with pistaches lemons or pomgranats then serve A Table of the farced Potages POtage of farced capons 1 Potage of young pullets without bones farced 2 Potage of pullets farced 3 Potage of young pigeons farced 4 Potage of farced ducks 5 Potage of knuckles or leggs of veal farced 6 Potage of breast of veal farced 7 Potage of calfe's head without bones farced 8 Potage of lamb's heads without bones farced 9 Potage of joint of mutton farced 10 Potage of farced goose 11 Potage of farced partridges 12 Potage of turkie farced 13 2. How to make Farced Potages 1. Potage of Capons farced After they are well dressed take out the bones at the necke and fill them up with all kind of beatilles as young pigeons the flesh of capon well minced with beefe or mutton suit and when they are well seasoned and trussed up put them in the pot with good broath seeth them and stove your bread which you shall garnish with your capons and all sorts of beatills and serve 2. Potage of farced cockerels without bones After they are dressed take out the stomack bone fill
here is yet another way Dresse them draw them flat them and passe them in the panne with lard parsley and mushrums then put them into your paste and season them with yolks of eggs capers and all what you have Cover up your tourte and bake it two houres After it is baked serve with a good sauce or some juice 35. Tourte of sweet breads You may put them into fine or puft paste sticked and rosted well seasoned and garnished or els frie them with mushrums combes troufles morilles yolk of eggs bottoms of hartichocks or some broken sparagoes and thus make up your tourte which you shall serve with an allaying of mushrums upon it 36. Tourte of brawne of Capon Take some quantitie of brawnes of capon mince them very small and allay them with two yolks of eggs fresh butter a little salt pistaches much sugar a little juice or good broath make up your tourte with fine or puft paste sugar it well and if you will you may adde to it besides some pignons and corants Advise Your pasties for keeping or to carrie far off may be made with Rie meale They that are to be eaten readily make them with a paste more then half fine The English pie is made with puft paste The tourte of Franchipanne is made of paste allayed with whites of eggs All kinds of tourtes are made with fine or puft paste If you doe not find here all sorts of divers pastrie worke doe not wonder at it for the intention is not to make a whole book of them but onely to speak of them by the by for to give some instruction of what is most necessary and what is served up most ordinarily for to intermingle and diversifie the Courses A Table of the lean Potages out of Lent POtage of herbs 1 Potage of Crawfish 2 Potage of Carps 3 Potage of Tenches farced 4 Potage of farced Carps with turnips 5 Potage of rosted Carps 6 Queens potage 7 Princes potage 8 Potage of Tortoise 9 Potage of farced mushrums 10 Potage of Soals without bones farced 11 Potage of Smelts 12 Potage of Sparagus 13 Potage of Haslets atteraux of fish 14 Potage of Lettice farced with pease broth 15 Potage of Coleworts or cabidge with fried bread 16 Potage of Coleworts or Cabidge with milk 17 Potage of Coleworts or Cabidge with pease broth 18 Potage of pumpkin with butter 19 Potage of pumpkin with milk 20 Potage of turnips 21 Potage of milk with yolks of eggs 22 Potage of profiteoles or small vailes 23 Potage of pease 24 Potage of herbs without butter 25 Potage of onion 26 Potage of Cowcombers farced 27 Potage of snow 28 Potage of Mussels with egs 29 Potage of oysters 30 Potage of Grenosts 31 Potage of salmon with a sweet sauce 32 Potage of frogs with saffron 33 Potage of bran 34 Potage of hops 35 Potage of rasberries 36 Potage of parsnips 37 Potage of leeks 38 Potage of farced macreuse 39 Potage of lottes 40 Potage of broken sparagus 41 Potage of coliflowers 42 Potage of Fidelle 43 Potage of rice 44 Potage of Tailladine 45 Potage of pease broth of green pease 46 Potage of pease broth of old pease served up green 47 Potage of Macreuse with turnips 48 Potage of Macreuse garnished 49 Potage of leeks with pease broth 50 Potage of flounders 51 Potage of herbs garnished with cowcombers 52 Potage of onion with milk 53 Potage of Losches 54 Potage of Wivers 55 Potage of Gournet 56 Potage of farced mushrums 57 Potage of Almond milk 58 7. A Method for to make ready serve up the Lean Potages 1. Potage of hearbs WArm some water with butter and salt then take sorrell buglose burredge succory or lettice and beets after they are well clensed cut them and put them into an earthen pot with the first cut of a loaf boyl all some while untill it be well consumed then stove your bread take up and serve 2. Potage of Crawfish Clense your Crawfish and seeth them with wine and vinegar salt and peper after they are sod pick the feet and taile and fry them with very fresh butter and a little parsley then take the bodies of your Crawfishes and stamp them in a mortar with an onion hard eggs and the crummes of a loaf set them a stoving with some good hearb broth or some other if you will use pease porridge it must be very clear after it is boyled strain all together after it is strained set it before the fire then take some butter with a little minced parsley and fry it then put it into your broth well seasoned and stove it with your dry crusts covered with a dish or a plate put also on your bread a little of a hash of Carp and juice of Mushrums fill up your dish and garnish it with your feet and tails of Craw-fish with Pomegranat and juice of Lemon and serve 3. Potage of Carp Take out the bones of a Carp and put the bones to boyl in pease porridge with some onion or hard eggs and crummes of bread after they are boyled strain them fry them with little parsley and put them in the broth again After they have boyled dry and stove your bread make a hash of the flesh of your Carp and when it is sod put it upon your bread and fill it garnished with Andovillets and all well seasoned serve with lemon juice and mushrums upon it 4. Potage of Tenches Take your Tenches take out the bones and the flesh then farce them with their flesh minced very small after this you shall close up again neatly the hole whereat you have put in your farce all being well seasoned As for the broth take it if you will of pease porridge or of turnips or of herbs or of tenches or of almonds or of carps or of crawfish it matters not so that it be good stove your bread and garnish it with tenches either farced or rosted with what other garnish you will then serve 5. Potage of Carps farced Take out the bones and the flesh of your Carps and farce them with their own flesh sowing up again very neatly the place whereat you have put in your farce as at the tenches seeth them in a dish with broth butter verjuice chibols and peper seeth the bones and take out and strain the broth therof which you shall have seasoned with salt peper and crums of bread and garnish it with your farced carps capers and mushrums then serve 6. Potage of rosted Carps After they are dressed slit them on the top melt some butter and endore your Carp with it put it on the gridiron and broyl it without scails make a sauce with butter parsley chibol a drop of verjuice and vinegar all well seasoned and stoved with broth taken out of another pot or with pease porridge Then take some turnips cut them in two after they are whitened flowre them and fry them after they are fryed put them into a pot with