Epulario, Or, The Italian Banquet: Wherein is showed the manner how to dress and prepare all kind of Flesh, Foules or Fishes.  
As also how to make Sauces, Tarts, Pies, etc. After the manner of all Countries.  
With an addition of many other profitable and necessary things.  
Translated out of Italian into English.  
LONDON, Printed by A.I. for William Barley, and are to be sold at his shop in Gracious street, near Leadenhall. 1598.   

The Banquet, called in Italian, Epulario: wherein is handled the manner of dressing all kinds of meats, birds, and all sort of fishes. Also showing how to make Sauces, Pies, Tarts, etc. According to the use of all nations.  

The first book, showing what meat is best roasted, and what best boiled.  
THe flesh of Beef is best boiled, and of Veal the breast is good sodden, the loin roasted, and the legs made in Olives. All parts of the sheep are good boiled, only the shoulder, which is best roasted, as also the leg. Pork is altogether wholesome being fresh, yet the chine is good roasted, the rest is salted as you think good. Kid is all good to be roasted or boiled as you think good, but the hinder quarter is better roasted, the like of Lamb. Goat's flesh is good from the Month of january with sauce made of Garlic. The side of a Buck is good in Bacon broth. The Loin may be roasted, and the legs baked, the like may be done with a young Kid. Wild Boar should be peppered and larded. The Hare is good roasted, but the hinder part is better boiled. Coneys are better roasted then any other way, and the best part of them is the hinder legs.  

To dress Capon, peacock, Feisant, and other foul.  
shoveler, Peewit, Duck, Crane, wild Goose, Heron and stork, are all good and would be stuffed with Garlic, onions, or such like things. Peacock, Feisant, Partrish, wild Hen, Quails, Thrush, black Bird, and all other good Birds are to be roasted. Pigeons are good both roasted and sodden, yet best roasted. Ringdoves and wild Pigeons are good roasted, but better boiled with Pepper, Sage, Parsely, and Margerum. Capon is good both boiled and roasted, and likewise the Hen.   

How to seethe all kind of flesh that it may show fair.  
You having cut it in as many pieces & parts as you think good, then lay it to soak in fair water for the space of an hour, which done wash it again in fresh water, and then with hot water, than set it over the fire in the Kettell or pot wherein it may have room enough, that it may be the whiter: then put as much salt to it as shall be needful, and be careful to skim it: if your salt be not clean, put it in hot water, and let it continue therein till it be melted, and converted into water or pickle, which being settled, you may put into the pot or Kettell of meat, always taking care not to put in the dregs of the pickle, because it is foul. But if your flesh be old & tough especially Capon or Hen, then shift them out of the boiling water, and put them into fresh water, and so they will be fair, and sooner boiled.   

To make all kind of meat to roast fair and white.  
To make all kind of foul, Capons, Kid, or any other flesh to roast fair and white, specially Beef, Mutton, Veal, or Lamb. First parboil it, and then lard it, if it be Capon, feisant, or any other foul: first wash it clean, that done, dip it in hot water, but take it presently out again and lay it in cold water, and it will be the fairer and roast better: then lard it and stick it with cloves or other things as you think good, or as he that oweth it doth most fancy it: if you will you may stuff them with sweet herbs, dry prunes, sour grapes, cherries, and such like things, and so spit it, and first make a soft fire that it may roast soakingly & not be scorched or burnt, and when you think it almost roasted, grate white bread, and cast salt into it, wherewith you shall crumb it, then make a hot fire, and turn it round, so it will be fair and white, which done, send it presently to the table.   

To make a good devised meat, or sauce.  
To make good devised meat of Goat, Hare, wild Boar, or any other wild beast. Take of claret wine and water, of each a like quantity, and wash the flesh in them, then strain that water and wine through a cloth, putting thereto as much salt as is requisite, which done, boil the flesh therein, & when it is boiled, take it out; and if you desire to make two dishes of it, take a pound and a half of Currans, and bruise them well with as much bread, which you shall cut in pieces, tossed, grate, and being in crumbs, soak in good vinegar, which done, beat the Currants and the bread together: and if you can get of the blood or entrails of the wild beast, it will be very good to mix with them, which being well beaten together, it must be tempered with bastard wine, that is wine sod with new wine, called Must, and with the vinegar wherewith the bread was soaked, let it pass through a strainer into a pipkin, wherein you shall put cloves and Cinnamon, as much as you think good, and as it is necessary, and make it strong or sweet of vinegar & spice, according to the manner, or as the owner will have it. Then let it boil half an hour upon a chafing-dish, with a soft fire, on the one side then upon the other turning it often with a spoon: then fry the flesh with good lard and cut it in pieces, and lay it in dishes, and cover it with this devised meat, and the blacker it showeth, the fairer it is.   

To make broth of the flesh of wild beasts.  
First wash the flesh well with good white wine mingled with as much water, and strain the washing, and seeth the flesh therein, putting to it a good quantity of lard cut in square pieces as great as dice: which done, put thereto a good quantity of sage, being pulled in three or four pieces with your hands, and when it is almost ready, put spice into it, as I said before. And to make the broth somewhat thick, take two or three yolks of eggs, according to the quantity thereof, and as much bread well toasted at the fire, but not overmuch, only to dry it, which you shall make into small crumbs, then take a little of the broth, and strain the bread and eggs into the pot of broth: and if thou canst get some of the blood or the entrails of the beast, you shall beat it well and seethe it with the same broth, & it will be the better. But if thou wilt make any dishes of this broth, the flesh is to be cut in pieces of half a pound or of a pound: and if you will make pottage, it must be cut very small: you must also remember that the flesh whereof this meat is made of, or else broth, must be boiled in the water wherein it was washed, because you may not lose that blood which cometh out of it in the washing.   

To make sauce for Venison.  
To make sauce for venison, first boil the flesh in a quantity of water mingled with as much vinegar, & when it is boiled take thy flesh out of the broth, that it may shrink and dry: and being dried, fry it in good lard: and if you desire to make two dishes thereof, take a pound of Almonds unpilled, and beat them together with the meat, then take a pound of bread cut in pieces, and tossed it at the fire, but not much. Which done, lay it to steep in a little red wine, and being steeped, beat it together with the foresaid things, then temper it with the broth of the said flesh, and strain it into a pipkin, and set it on a soft fire, to boil for the space of half an hour. Then put therein some Pepper and Cinnamon, that it may have the ordinary taste, or that it may be strong or sweet as the master of the house will have it. Then take an onion and seethe it with lard cut in small pieces, and when the onion is sodden, stamp it and mix it with the lard wherewith it was sodden, and put them into the pipkin with the other things aforesaid, and let them boil together, then dish the meat and lay this sauce upon it, and send it to the table.   

To make small pasties of Venison or Goat's flesh.  
To make Pasties of Venison or Goat's flesh, first cut the flesh into divers pieces as big as your fist, then parboil them in water, vinegar, and salt, as much as is requisite, then take it forth and dry it, which done, lard it, first rolling the pieces of cut lard, & this flesh in pepper and Cinnamon with some salt all beaten together, then take cloves and stick them on all sides of thy pieces of meat, then take good flower and make the crust thicker than a pancake, and of every piece of flesh you shall make a small pasty, then bake them soakingly and well, and these pasties may be kept fifteen days or a month.   

To make pies of Veal, Capon, or any other flesh.  
To make Pies of Veal, Capon, Birds, or any other flesh. Take as much of the leanest part thereof as you think good, and mince it small, then take the suet or fat of a Calf, and mix it with the meat, and spice it according unto the common manner, that done, make your pass as you did for the pasties, and bake them in an oven. And when they are baked, take the yolks of two Eggs, Vergivice, a little Saffron, and mix them with butter and water, which pour into the Pies. And if you cannot make the crust, then boil the meat so dressed as aforesaid in a pan like a Whitepot, in such Pies you may put one or two Hens, Capons, Pigeons, or any other fowls either whole or minced.   

To make a Pie in a possenet or pipkin.  
To make a Pie in a pipkin, First take the flesh and good Beef suet, and mince it small, and put it in a pipkin, and if you will, you may put therein Capon, Hen, or Pigeon, than set it on the coals, and when it beginneth to boil, skim it. Then take a few small Reasons and an Onion, and mince them small, and fry them with good suet, and put them suet and all into the pipkin, and when it is ready, put spice and vergivice into it. And if thou think good put therein likewise yolks of two or three eggs beaten, which done, you may dish it and send it to the table.   

To make Pies of the Combs of Cocks and Hens, with their stones, and livers.  
Cut each comb in three pieces, and the livers in four, but leave the stones whole, then take a little lard, and cut it small, but beat it not, and take three or four eggs with beef suet well beaten, and it will be better with the marrow of an ox. Then take thirty or forty cherries although they be dry, Cinnamon, Ginger, and a good quantity of Sugar, and some cloves, mingle them together, and thereof make a Pie, which done, bake it in an oven or a frying pan, and being half baked, take the yolk of an Egg, Saffron, and Vergivice, and beat them together, and put them into the Pie. And so let it bake, then send it to the table.   

To make fish Pies.  
Take the fish and wash it clean, and cut it with slashes on both sides, then take Pepper and salt and cast it into the cuts, and also into the belly of the fish, then make the past somewhat thick, and putting the fish into it, sow up the belly thereof, which done, let it bake soakingly in the oven till it be thoroughly baked.   

To make Pies that the Birds may be alive in them, and fly out when it is cut up.  
Make the coffin of a great Pie or pasty, in the bottom whereof make a hole as big as your fist, or bigger if you will, let the sides of the coffin be somewhat higher than ordinary Pies, which done, put it full of flower and bake it, and being baked, open the hole in the bottom, and take out the flower. Then having a Pie of the bigness of the hole in the bottom of the coffin aforesaid, you shall put it into the coffin, withal put into the said coffin round about the aforesaid Pie as many small live birds as the empty coffin will hold, besides the Pie aforesaid. And this is to be done at such time as you send the Pie to the table, and set before the guests: where uncovering or cutting up the lid of the great Pie, all the Birds will fly out, which is to delight and pleasure show to the company. And because they shall not be altogether mocked, you shall cut open the small Pie, and in this sort you may make many others, the like you may do with a Tart.   

To make the crust of Pie or Tart of Pigeons, Pullet's, or Kid.  
To make the crust of Pigeons, Pullet's, or Kid flesh. First boil your meat a little till it be almost enough, then cut it into small pieces, and fry it in good suet. Then in a pan make a crust of thick past like a Pie crust, and put the meat in it, covering it with dry Prunes or Cherries, then take Vergice with a little hot water and butter, and ten Eggs with parsley and Margerum, and beat them altogether with a knife, and then put them in an earthen pot, and set it upon a fire of coals, stirring it always with a spoon. Then pour this broth upon the crust, and set it on the fire, as if it were a Tart, and when you think it to be baked, send it to the Table, and make the crust sweet or sharp as your master fancieth.   

To make a double fried meat of any flesh, Pigeons or Pullet's.  
First take thy meat and make it very clean, then cut it in quarters or in small pieces, and put it into a pan and fry it with sweet suet, stirring it with a spoon, and when it is almost boiled, take out the greatest part of the suet, then take Vergice, three or four yolks of eggs, a little broth, and good spice, and put them into the meat, and let it boil until it be almost ready. Then take a little parsley shred or beaten small and put it in a platter, and send it to the Table, sweet or sharp according to your masters desire.   

To make Miraus of Spain.  
First take Pigeons, Pullet's, or Capons, and dress them as if they were to be roasted, and so spit them, and when they are half roasted, take them off the spit, cut them in pieces, which done, put them into an earthen pot. Then take almonds scorched on hot embers, and wipe them clean, & without more wiping of them stamp them in a mortar: then take toasted bread with three or four yolks of eggs, and stamp them with the almonds, and temper them with a little vinegar and broth strained through a cloth, and then put them into the pipkin with the meat, and set them on the coals with good store of spice, especially Cinnamon and Saffron, and Sugar enough, and let it boil for the space of an hour, s●●ring it with a spoon, and when it is boiled, send it to the table in a flat dish or platter, or else in pottage which is most convenient.   

To dress a Peacock with all his feathers.  
To dress a Peacock with all his feathers, in such sort that when it is enough it shall seem to be alive and cast fire out of the mouth. You must kill the Peacock with a feather or quill pricked into her head, or else make her bleed under the throat like a ●●d, then clean the skin under the breast, that is from the neck unto the tail, and slay it off, and being flayed turn the skin of the neck outward near to his head, and cut the neck, so that his head be fast to the skin, and likewise let his legs hang to the skin, than stuff it full of some dainty pudding, with spices, and take whole cloves, and stick them in his breast, and so spit him and roast him by a soft fire, and about his neck wrap a wet cloth, that the fire may not dry it overmuch, still wetting the cloth: and when it is roasted, take it off the spit, and put it into the skin, than you must have a certain iron cunningly made fast to a trencher, which shall go through the peacocks feet and not be seen, that so the Peacock may stand upon his feet, with his head upright, as though he were alive, and dress his tail in such manner, that it may be round. If you will have the Peacock cast fire at the mouth, take an ounce of Camphora wrapped about with Cotton, and put it in the peacocks bill with a little Aquanity, or very strong wine, and when you will send it to the table, set fire to the Cotton, and he will cast fire a good while after. And to make the greater show, when the Peacock is roasted, you may gild it with leaf gold, and put the skin upon the said gold, which may be spiced very sweet. The like may be done with a Feisant, or any other birds.   

To roast a Kid with Garlic.  
Take the Kid and lard it with Garlic very well, and stuff it full of corns of Garlic well peeled, then take verjuice, the yolks of two Eggs, and two corns of Garlic well beaten in a Mortar, with a little Pepper, and some fat broth, mix them all together, and set it under the Kid while it roasteth, and baste it therewith, and when it is roasted, put it in a dish with that sauce: the Kid would be well roasted, and eaten hot.   

To roast a Kid otherwise without Garlic.  
Take the Kid and lard it well, then take the Liver and lights and beat them well together with suet, that done, take seven or eight Eggs sodden, and beat them with Parsely, Mint, and a little Sage, and mingle them together, putting thereto Pepper, Saffron, and a few cloves, wherewith you shall stuff the Kid, and so lay it to the fire, and let it roast soakingly, basting it oft with the foresaid sauce, without garlic.   

To roast a Pig.  
First let him be scalded white and clean, then cut him in the belly and take out the guts and entrails, and wash it clean, then shred Garlic very small with lard, grated Cheese, Eggs, Pepper, and a little Saffron, mix them together and put them into the Pig, then sow it up and spit it, but let him cost soakingly, & let him be well roasted both outwardly and inwardly, then make a little liquor with vinegar, Saffron, and two branches of Rosemary or Sage, and baste the Pig therewith. The like may be done with Geese, Ducks, Crane, Capon, Pullet, and other Birds.   

To roast a Pullet.  
When thou hast roasted him well, take the juice of an Orange, or else Vergice, with rose-water, Sugar, and Cinnamon, and lay the Pullet in a dish with this sauce, and send it to the Table.   

To roast small birds.  
Take the Birds and wash them well, not taking out the guts, then take Vine leaves, and put them in Salt, Fennell, and a little lard, and lap the Birds with that mixture in those vine leaves, and set them to roast (half an hour or less, for they are soon roasted) under hot embers. If you will roast them on a spit, tie them four and four by the legs and the backs together, that the breasts may not be bruised.   

To roast Thrushes and make sauce for them.  
Roast the Thrushes as the manner is, then take fair white Almonds well beaten in a mortar, thereto put Saunders, that the sauce may be red, temper them with a little verjuice, and some broth, with good store of Ginger and Cinnamon, then strain it into a pipkin, and let it boil about a quarter of an hour, and when it is boiled and put in a dish with the Thrushes. You may make another kind of sauce with juice of Oranges and Lemons, Salt, and other sweet Spices.   

To roast Partridges after the Castilian manner.  
Take the Partridges and roast them, and when they are roasted, take them from the spit, and cut off the wings, and all the meat of the breast, and body of the Partridge, which pieces lay in salt with a little sweet spice & Cloves mixed together with the juice of Oranges, Lemons, or Vergice. Which must be done when the Partridges are hot.   

To make Olives of Veal or other flesh.  
To make Olives of Veal or any other flesh that is lean, take the leg and cut it in long thin pieces, and beat it well upon a table with the flat side of a knife, then take Salt, Fennell, and Coriander séed, and lay them upon the slices or pieces of flesh, then take Parsely, Margerum and lard, and bruise them together with some spice, and straw it upon the pieces of flesh, than roll them up together and press them for the space of an hour, which done, spit them and roast them, not suffering them to dry overmuch.   

To make Collopes of veal.  
Take the lean of a leg of Veal, and cut it in small pieces, and beat it with the flat side of the knife, then take Salt, and Fennell, or Coriander seed, and straw it on the meat, and if time will serve, press it for the space of half an hour, then broil them upon a gridiron, turning it often, basting it with Butter or sweet Suet to keep it moist: you must not broil them dry.   

To make Liverings of Veal or any other young flesh.  
Take the leanest of the leg, and mince it with a little lard and the fat of Veal like Pie meat, then take Parsely and Margerum minced small together with the yolk of an egg, and a little grated cheese, according to the quantity you will make, with Spice and Saffron, & mingle all these things together with the flesh: then take the Kell of a Hog, Sheep, or other beast, so it be good, and bind these things in the Kell, making every piece as big as an egg, then roast them on the spit with a soft fire, and not overmuch.   

To make a new dish called Tomascella.  
Take the Liver of a Hog or other beast, and boil them a little, then grate them as you do cheese, and sake the paunch of a Hog according to the quantity of the Liver, and beat it well, then take a little new fatty cheese, Margerum. Parsely, Currans, Spice, and Eggs, and beat all their together with the Livers, then make them in round b●●● o● the bigness of a Walnut or an Egg, and bind or wrape●● ba●ima piece of the Hog's maw or paunch, them fry them in a trying pan with sweet butter or suet, but not too dry.   

To make Puddings of Hogs or calves flesh.  
Take lean flesh without sinews of the leg, and Hog's suet, with the fat of Veal, and mince them as small as you can, then take old Cheese, and a little new Cheese, Spice, Eggs, and Salt as much as is requisite, mingle them well together with some Saffron, then take Hogs guts as many as you will, and make them very clean, that there be no fat nor filth in them, and fill them with this mixture, which done, tie them up and make them long or short as you think good, they are used to be sodden, but they will not last good above two days. Yet as time and necessity requireth, they may be kept fifteen days or more, if they be well used.   

To make good Sausseges.  
To make good Sausseges of Pork or other flesh, take both of the leave and fat together without sinew, and mince it very small, if you have ten pound of flesh, put thereto a pound of Salt, two ounces of Fennell seed, and two ounces of Pepper gross beaten, and mingle them together, and so let it stand the space of one day, them take guts well washed & made clean, and fill them with the meat, then dry them in the smoke.   

To dress a Calves or Ox head.  
Take the head and scald it with hot water like a Pig, and make it very clean, then seeth it, and for sauce take garlic, and if you will roast it, you must bake it in an oven like a Pig.   

To fry a Calves or Hog's brain.  
Take the brains and wash them very well, then cast out the water, and break the brains well, then take Eggs, Pepper beaten, and a little Salt, and mix them with the brain, and so fry it with a little Suet or Butter: and when it beginneth to conieale together, put it into a dish, and cast spice upon it: and this would be eaten presently.   

To make a Pudding in a calves maw.  
Take the maw and make a hole in the side thereof, and fill it with a mixture made of old Cheese, Eggs, a little Saffaron, Currans, Parsely, Margerum, and Mint, well beaten and mingled together, and being in the maw sow it up, and seeth it very well.   

To know if a Gammon of Bacon be good.  
If you will know when a Gammon is good, thrust a knife in the midst of it, and if the knife being pulled out smelleth, it is good: if to the contrary, it is not good. And if you will have it to keep long, take White wine or Vinegar, and as much water, but better without water, and therein boil the gammon of Bacon till it be half sod, then take it off the fire, and set it soak in the liquor till it be cold, then take it out, and in this manner it willbe good, and continue long.   

To seethe Tongues.  
They would not be overfat, but red, and sod like the Gammon of bacon, but the tongue, the fatter it is the better it will be, and should be better sod than the Gammon of Bacon, and all salt meat would be boiled in this sort.   

To make a broth for a boiled Pullet.  
To make broth of Grapes for a boiled Pullet, the Pullet would be boiled with a little salt flesh, and when it is half boiled, take sour grapes and cut them in the midst, and take the kernels out of them, and boil them, and when they are boiled, take Parsely, Mint, Pepper & Saffron, beaten & minced together, and put them in the dish with the Pullet and the broth and send it to the table.   

To make a new dish after the manner of Rome.  
Cut your meat in pieces as big as an egg, then take a little salt, and Fennell, or Coriander séed, which you shall straw upon the said pieces of meat, which done, press them a little and put them on a spit to roast, and between every piece spit a thin piece of lard to keep the meat moist.   

To roast or seethe a Pigeon without bones.  
Dress your Pigeons well, and make them very clean, then let them lie in strong Vinegar for the space of four and twenty hours, which done, wash them very well, and roast or boil them as you think good, and stuff them full of spice and other things, and by this means you shall find them without bones.    

The second Book: Teaching to make all kind of meats, and first to make a white meat of the flesh of Capons or Kids, of twelve sorts.  
TAke two pounds of almonds, and blanche them very white, and that they may be the whiter, let them stand a day and a night in fresh water, then stamp them very well, and when they are stamped, put a little water to them, that they be not oil, them take the flesh of the breast of a Capon and stamp it with the Almonds, and take crumbs of a white loaf, and soak it in the Capon broth, and beat it with the aforesaid things, then take a little verjuice, half an ounce of Ginger, and half a pound of Sugar, and temper them altogether with the Capon broth, & strain it through a cloth into a pipkin, and set it on the embers, far from the fire, still stirring it with a spoon, and let it boil for the space of half an hour and when it is boiled put to it three ounces of rose-water, then make your messes, or cover the flesh of the Capon or other bird therewith, and send it to the table: and for the better grace or show, when you send it to the table, straw it full of the kernels of a Pomegranate. And if you will have this meat of two colours, take the yolk of an egg and a little Saffron, and mingle them together with a part of the meat, and make it somewhat sharper of verjuice, than the rest of the meat that is feast white, and in that sort it is called broom flowers: and if you have two Capons cover the one with the white, and the other with yellow.  

To make twelve kinds of white meat after the Catalonian manner.  
Take a pot full of Goat's milk, and eight ounces of flower of fine Rice, and boil it in the milk, then take the flesh of the breast of a Capon new killed, and let him be half boiled, then pull it in small pieces as big as threads, and put it into a mortar to beat, but give it but two stamps, and when the milk hath boiled half an hour, put the said Capons flesh into it with a pound of Sugar, and let them boil for the space of half an hour or there about, and stir it well as long as it standeth on the fire: and to know when this is boiled, take out thy spoon and it will seem fresh, then put Rose-water into it as aforesaid, and dish it, strawing Sugar upon them, and so send them to the table.   

To make white meats after the manner of Catalonia.  
Take a pound and a half of Almonds well blanched and stamped, which being tempered with the broth of a Pullet and strained, set them to boil in an earthen pipkin, then put into it two ounces of Rice flower first tempered with the Almond milk, which you shall boil for the space of half an hour, stirring it with a spoon, then put to it a pound and a half of Sugar, and a little of the flesh of a Capon's breast well beaten, which Capons flesh should be sodden with the almond milk as soon as it is set set upon the fire, and when this composition is well sodden, you shall add thereto a little rose-water, them dish it, and strawing a little fine sugar upon it, send it to the Table.   

To seethe Rice in flesh or Capon's broth.  
To make ten dishes of broths, take a pound of Almonds well blanched, and a pound of rice, which you shall wash twice or thrice in warm water, than set it on the fire in boiling water and let it seeth, and being boiled, let it stand in the water that it may swell, then stamp the Almonds, wetting them with fresh water, because they shall not be oily, tempering them with Capons or other broth, then strain them, & set the milk to seeth in an earthen pipkin, putting thereto a pound of Sugar, and when they begin to boil put the Rice into them, and set them in a pipkin upon the coals, not to near the fire, stirring it with a spoon that it smell not of the smoke. In like manner you may seeth Rice in Goat's milk or in other milk: and note that such kind of broths do easily smell of the smoke: Which if it happen, the remedy, first to take the broth out of the pipkin, but look you touch not the bottom thereof, and put it in another clean pipkin, then take a piece of linen cloth folded in three or four folds, and wet it in fresh water, then wring out the water and lay the said piece of linen so doubled upon the pipkin of broth, and let it stand so for a quarter of an hour, then wet the cloth again, and put it on if need be, and by this means the savour of the smoke will be taken away: I never found a better way than this to take it away, and it is very good.   

To make broth of lean flesh.  
Take the lean flesh of a Calf sodden in water and salt, beat it well and let it boil in fat broth, putting unto it crumbs of Whitebread, and a little Pepper and Saffaron, and let it boil half an hour, then let it cool a little, that done, take Eggs, grated Cheese, parsley, Margerum, Mints, well stamped together with a little verjuice, then beat them all together with the foresaid flesh, and stir them with a spoon: this kind of broth would be thick, and in this manner you make liverings.   

To make a kind meat of guts.  
The Guts would be well washed and made very clean, and then sodden with a bone of Bacon, to give them a good taste, and without salt because they may be the whiter, when they are boiled cut them into small pieces, and mix them with Parsely, Mint, Sage, salt and Pepper, than again give them a boiling, and so dish them, and straw them with a little Cheese or spice which you think good.   

To make meat of wheat sodden with broth of flesh, Capon, Hate, or Pigeons.  
First take a pound and a half of Wheat & wash it clean, then seeth it in broth of Capon, fat Pullet, or other good flesh, and let it boil well, stirring it with a spoon, and when it is sodden put to it Pepper and yolks of Eggs, and mingle them together, you must make it yellow with Saffron.   

To make meat of Turnips.  
Make the Turnips clean and cut them in pieces, then seeth them in fat flesh broth, that done, stamp them and strain them, and so let them seeth again in fat broth, with a little Beef or Bacon, with Pepper and Saffron.   

To make broth of a Gourd.  
Make them clean as they ought to be, then seeth them in flesh broth, or else with water alone, adding thereto certain Onions as you think good, and when it is boiled take it out, then either bruise it small or stamp it, and strain it through a Cullander, and then again set it to seeth in a pipkin with fat broth, and a little verjuice, and let them be somewhat yellow with Saffron, and when they are sod take them off the fire, and set them to cool, then take yolks of Eggs according to the quantity, and beat them with a little old cheese, and put them to the said meat, stirring it with a spoon lest it smell of the smoke, than dish it and cast spice upon it.   

To make yellow broth.  
Take a pound and a half of Almonds unblanched, & stamp them well, then take the flesh of the breast of a Capon, or other birds roasted or sodden whether you will, with the yolk of Eggs, beat them all with the said Almonds, adding unto them a pound of Sugar, Cinnamon, Ginger, and a little Saffron, and temper them with the broth of a Pullet, or other fat broth, and a little verjuice, and strain them and set them to boil on the coals with a soft fire, that they smell not of the smoke, and stir it with a spoon, and let it boil for the spare of half an hour, and when it is half boiled, put into it three or four ounces of good sweet Butter, and so serve it, with casting spice upon it.   

To make a kind of Leach.  
Take the yolks of four eggs, half an ounce of Cinnamon, four ounces of Sugar, two ounces of rose-water, and four ounces of the juice of Oranges, beat all these things together, and boil them and make it somewhat yellow, this is common in summer time.   

To make a kind of made meat in flesh time.  
Take a pound of old cheese, and a little new cheese, and a pound of the belly or paunch of a fat Hog, or a cows Udder sod, then take good herbs well beaten, Pepper, Cloves, and Ginger, adding thereto the flesh of the breast of a Capon well beaten, and all these things being well tempered and mixed together, then make good past, and lap all this in the past, and make them no bigger than half a Chestnut, then fry them in Capon's grease or other fat broth, and make than yellow with Saffron, let them not boil above the space of three Pater nosters, than dish them, and straw them over with grated Cheese, mixed with other spices. The like may be made of Feisants, Partridges, and other Fowl.   

To make a past or meat of flower.  
Temper thy past as aforesaid, and break it into divers pieces, than set it to dry in the sun, & it will continue two or three year: when you will seeth it, it must be sodden in flesh broth or broth of a fat Hen for the space of an hour. But if it be not flesh time, seeth them in almond milk or Goat's milk with Sugar, and because this milk will not boil as much as this past requireth, boil them first in clean water as Rice is boiled: your past also should be baked. These past meats would likewise be yellow with Saffron, except when they are boiled in milk.   

To make meat of young Beans with flesh or otherwise.  
Take beans and blanche them with hot water like almonds, than set them to boil, and when they are boiled, put to them a little Parsely, and Mints well beaten, and seethe them with salt Beef or Bacon, let it be somewhat green and it is the better. The like may be done with pease and other fruits when they are green.   

To fry pease with Bacon.  
Take the Pease cod and all as they are & boil them, and take a little Bacon larded with fat, and cut it into Collopes, then fry it a little with the aforesaid pease, adding thereto a little verjuice, Sugar, or syrup of Mulberries, and a little Cinnamon. In this sort also are white pease fried.   

To make meat of Melts with broth of Pullet's or other flesh.  
Seeth the melt with flesh broth, let it boil softly, stirring it, and let it not smell of the smoke, and make it yellow with Saffron, but it would first be well washed with hot water like Rise.   

To make a certain kind of meat of Capers with flesh.  
Take a pound and a half of Caper, and boil them until they begin to open, then take a pound and a half of blanched Almonds well beaten, and put them to the said Capers, beat them well again with the crumbs of a white loaf, and temper them with the broth of some good meat, then strain it and set it to boil upon a soft fire, stirring it with a spoon, then put into it a pound of Sugar, half an ounce of Ginger, Saffron, and rose-water with good spice.   

To make meat of flower, and how it is sodden or dressed.  
The flower is to be boiled in good Caponbroth or other flesh, and it must be put into the broth by little and by little, stirring it always with a spoon, and boil it the space of half an hour upon the coals with a soft fire, that it smell not of the smoke, than dish it and cast cheese and spice upon it. In Lent boil it in Almond milk, Sugar, and rose-water.   

To make meat of grated bread.  
Boil the grated bread in good broth, then take grated cheese and beat it with Eggs, and the bread being boiled, let it cool, than put the said Eggs and cheese in the bread, and mingle it well together, and make it yellow with saffron.   

To make a meat of young Roses.  
Boil them in broth, and when they are almost sodden, put to them a little Parsely and Mint small shred, and if the broth be overthinne, strain it with a few crumbs of bread, and when it is sodden put spice upon it.   

To make meat of Parsely.  
Take Parsely roots, and pull out the string or pith which is within them, and make them very clean, and boil them very well in flesh broth with Pepper and saffaron, this may likewise be done with oil.   

To make meat of Fennell.  
The Fennel is sod like Coleworts, but it would be cut smaller and shorter, with a little Pepper, Bacon, or oil.   

To make meat of Quinces.  
Seeth thy Quinces in broth of lean flesh, then stamp them and temper them with Almond milk, made with broth of Pullet's or flesh, and if time serve strain them, and put them into a pipkin with sugar, ginger, cinnamon, and a little saffron, & set them to boil on a soft fire, because it should not smell of the smoke, and stir them with a spoon. And it shall be the better if you put a little fresh butter into it, and when they are boiled cast spice upon them.   

To make broth of betony.  
Take a few betony leaves, and a little borage, and put them to boil in clean seething water, then take them out and beat them with your knife, then take a little Parsely and Mint, and beat them with the said herbs, then stamp them all in a mortar, and put them in a pipkin of fat broth, and let them boil, and if you will you may put a little Pepper to it, this may also be sodden in oil.   

To seethe Gourds after the Catalonian fashion.  
Take the juice of the Gourd and make it very clean, then put it into a pipkin with good lard or oil, and set the pipkin on the coals upon a soft fire, and make it to boil, stirring it with a spoon: it should seeth for the space of four hours, then take fat broth coloured with saffron, & put into the Gourds, adding thereto sugar, spice, and a little verjuice according to the taste. You may also put to it a few yolks of eggs beaten together with a little old cheese.   

To make a Cullesse of Capon, Feisant, Partridge, Kid, or wild Pigeon.  
Take of these Birds and make them very clean, and if you would seeth a Capon till it consume, and make two dishes thereof, take a pipkin that holdeth four pints of water, and breaking all the capon's bones, put it therein and set it on the fire, and withal seeth a piece of lean Bacon with thirty or forty grains of bruised Pepper, a little cinnamon gross beaten, a few cloves, three, five or six sage leaves broken in three pieces, and some bayleaves, let it boil in a pipkin, until it consume to the quantity of two or three dishes of broth, and less if you will have it good, but put no salt into it, and if it be for a sick man, you must put no Bacon to, only a little spice, and this is good both for the sick and whole.   

To make ten dishes of broth.  
Take twenty yolks of Eggs, good verjuice, flesh broth, or Capon broth which is better, a little Saffron, and some Spice, mingle them together and strain them, than put them into a pipkin, and set it on a soft fire, stirring it with a spoon, and when you see it stick to the spoon, take it from the fire, and forget not to stir it, than dish it, and straw it with spice. It should be sweet with sugar, or sharp with verjuice, as you think good.   

To make white broth.  
Take a pound of Almonds blanche them and stamp them in a mortar, wherein you shall put a little fair water, that they be not oily, then take the white of twenty Eggs, a few crumbs of white bread, a little verjuice, some broth of flesh or of a Capon, with a little white Ginger, & beat them altogether, and strain them with the Almonds, then seeth it well as I said in the other broth.   

To make green broth.  
Take all the things set down in the first broth, Saffron excepted and add to them betony, Parsely, and green corn if it be to be had, beat all this together, and strain them and then seeth them as aforesaid.   

To make a devised broth.  
Take twelve Eggs, and a pound of good cheese well grated, and mingle them together then take a pipkin full of broth of lean meat, coloured with saffron, and set it on the fire, and when it beginneth to boil, put these things into it, and stir it with a spoon, and when it beginneth to be thick take it from the fire, and put spice upon it.   

To make white pottage.  
Take Almonds stamped in a mortar, and strain them with broth, then take grated white bread, and the white of Eggs, and put it into a pipkin, stirring it often, and then dress it as I said before.   

To make green meat.  
Do as I said before, Saffron excepted, adding that which is aforesaid of the green broth.   

To make green, yellow, or other coloured meat in little pieces or morsels.  
To make meat in small pieces or morsels, of green or yellow, make them as aforesaid according to the colour you will have, but somewhat harder, then take a little spoon, and with it make the meat into morsels as big as a Bean, and when the broth beginneth to seeth, put one by one into the broth, and being dished, straw spice or sugar on them which you will.   

To make a devised meat after the Roman manner.  
Take white flower, and make paste of it somewhat thicker than a pancake, and roll it about a staff, then take out the staff, then cut the past in pieces of the length of thy little finger, whereby they will be hollow like a pudding and round or close, then seeth them in fat broth or in water as time serveth, but the broth or water must boil when you put them in. And if you seeth them in water put a little sweet Butter and salt in it, and when they are sod, dish them with Cheese, Butter, and spices.   

The same another way.  
Make the past as before, and seeth them with the broth or water aforesaid, but make the paste somewhat thicker and cut it small, and then they are called Trite, you may cut them also into greater pieces, and seeth them in the same manner.   

To make golden sops.  
Cut slices of white bread without crust, and make them square, and tossed them a little before the fire, then take Eggs very well beaten with a spoon and a little Rose-water, and then put the said slices to soak therein, then take them out and fry them in a frying-pan with a little Butter, turning them very oft for fear of burning, th●n put them in a dish, and cast a little rose-water on them coloured yellow with saffron and sugar, and so send them to the Table.   

To make a fried meat of Turnips.  
Roast the Turnops in the embers, or else seeth them whole, then cut or slice them in pieces as thick as half the haft of a knife, which done, take cheese and cut it in the same form and quantity, but some what thinner, then take Sugar, Pepper, and other spices mingled together, and put them in a pan under the pieces of cheese, as if you would make a crust under the cheese, and on the top of them likewise, and over it you shall lay the pieces of Turnips, covering them over with the spices aforesaid, and plenty of good Butter, and so you shall do with the said cheese and Turnips till the pan be full, letting them fry the space of a quarter of an hour, or more, like a Tart, and this would be one of your last dishes.    

The third Book: Showing how to dress fish, herbs, and many other things in Lent time.  

To make ten mess of white meat in Lent.  
TAke a pound and a half of blanched Almonds and stamp them, and the crumbs of a white loaf steeped in broth of white pease. If you have no pease broth, you may seeth the breadin water for the space of half an hour, making it soft, them take some good sea fish or Pike (taken out of the river) sodden, then take half a pound of the white meat of the fish, and stamp it with the Almonds, sodden bread, a little broth, and the juice of Oranges, if you have no Oranges take verjuice, with some rose-water, and half a pound of clean white Ginger, and half a pound of sugar, all these tempered together and strained, you shall set them to seeth in a pipkin with a soft fire for the space of half a quarter of an hour, and let it not smell of the smoke, but stir it often.   

To seethe Rice pottage in Lent.  
Take a pound of blanched Almonds, and a pound of rice washed twice or thrice in lukewarm water, and set them on the fire in clear water, make it seeth as is aforesaid in the second chapter of meat made of Rice, but you shall not seeth it with flesh broth.   

To make eight messes of Almond broth.  
Take two pound of blanched Almonds, and stamp them well and temper them with cold water, because they shall not be oily, put to them the crumbs of a white loaf, then strain them and set them to boil in a pipkin upon the coals, and let it boil for half a quarter of an hour, putting into them a pound of fine sugar. This Almond broth would be somewhat liquid by adding a little rose-water to it, and it will be so much the better, and so send it to the Table.   

To make broth of Hempseed.  
You shall follow the order aforesaid, only that you shall not use flesh broth, but fish or pease broth.   

To make broth of pease.  
You may seeth pease likewise with Almond milk in Lent time as aforesaid.   

To fry pease.  
Take Pease in the husks and boil them, then take good oil, and fry it a little, wherein you shall put the pease and fry them in it, adding verjuice, new wine, or sugar.   

To make pottage of beans.  
Take beans a little broken, make them very clean and set them on the fire, and when the water boileth cast it away, and put more water that it may be higher than the Beans by two fingers, then casting in some salt, set them to seeth upon the coals on a soft fire, covering them, and let them boil well: that done, dry them, and stamp them in a mortar, then boil them again in a pipkin with good oil, and let them seeth well, but burn them not, then take a little sage and sigges, or apples cut small, and put it into the Oil with Onions, and softy them, than dish them and put some of the oil and other mixtures upon them with good spices.   

To fry Beans in a pan.  
Take beans, Sage, Onions, and Figs as aforesaid, with other good herbs, and mingle them together, then fry them in a frying pan with oil, and make it like a pancake, and when it is baked take it out, and cast spice upon it.   

To make ten messes of good broth made of red Pease or Cicers.  
Take two pound of pease and wash them in hot water, and put them into a pipkin, first drying them put to them an ounce of flower, oil, salt, Pepper, and a little Cinnamon well beaten, stir all with a spoon. Then put to them three quarts of water or more, with a little S●ge, Rosemary, and Parsely roots, and let them boil together till it be consumed to the quantity of ten messes, and when it is almost boiled, add to it a little more oil, but if you make it for a sick person, you shall put neither oil nor spice into it.   

To make a devised meat of Almonds.  
Take two pound of Almonds and stamp them well, tempering them with cold water lest they be oily, then take crumbs of white bread and soak it in verjuice, then take the Almonds, crumbs of Bread, juice of Oranges, and Rose-water, and temper all together, adding an ounce of cinnamon and a pound of fine sugar, and strain all this together, making it yellow with saffron. And set it to boil in a pipkin upon coals with a soft fire, and let it not take smoke, stirring it often with a spoon, and so let it boil for the space of half a quarter of an hour.   

To make ten mess of a compound broth.  
First take two pound of Almonds stamped with a few elder flowers, and temper them with fresh water, then strain them, and when they are strained, put them in a pipkin to seeth: then take a quart of raw milk, and put into it three ounces of Dill, and crumbs of white bread, this you shall beat together with a pound of sugar, and set it to seeth, & when it beginneth to boil, you shall mingle them with the other compound, but stir it not, and when it is mixed & waxeth thick, than dish it, strawing spice upon it.   

To make twelve messes of pottage of elder flowers.  
Take two pound of Almonds and stamp them as aforesaid, then take four ounces of dry elder flowers, and let them soak in clean water for the space of an hour, then wring them out of the water, and stamp them with the Almonds, adding to it the crumbs of a white loaf, and a pound of sugar. And if you will have them yellow cast saffron in them, then strain it and set it to seeth as aforesaid, and being on the fire, cast some of the said flowers whole upon it, and when it is boiled, spice it well. If you will make this broth in flesh time, you must add yolks of eggs with fat broth of a Pullet or other good broth, and strain it with sugar and other spices, and the flowers of elders as aforesaid, and being half boiled, put into it three ounces of sweet butter.   

To make meat of Eggs beaten, which shall show like pease.  
Seeth your Eggs a little, then take them out of the broth and to make the broth somewhat thick, take the crumbs of a white loaf and strain it through the water, or else take the broth of Pease itself if you can get it, for it is better, and in any of these two broths you shall seeth your eggs again, with some spice, saffron, parsley and Mint minced very small.   

To make a devised dish of meat or broth, of herbs and Almonds.  
Take herbs and boil them, but let the water boil before you put them in, then take them out and lay them on a Table or a trencher, and cut them small with a knife, then beat them in a mortar, and then boil them in almond milk, adding sugar unto it.   

To make a dish of herbs without milk.  
Boil your herbs as aforesaid, and with some fat or lean broth as time serveth, make your dishes as you think good.   

To dress Gourds with Almond milk or with other milk.  
Seeth the Gourds in water, then press the water out of them and strain them, than seeth them with almond milk or other milk, with sugar, and a little verjuice as you think good.   

To fry Gourds or Pompions.  
Take Gourds and make them very clean, then cut them in thin pieces, and let them boil one waume, then take them out and dry them and salt them, rolling them in flower, that done, fry them in good oil, them take them off the fire, and take a little Garlic and crumbs of bread and stamp them together with a little verjuice, then strain it, and put this sauce upon the Gourds, it will be good if you put nothing but verjuice, Fennell séed, and a little bafill: and if you will have it yellow, cast saffron into it.   

To make pottage of Lettuce which shall seem to be Gourd.  
Take the white & inward part of Lettuce, which is in the middle of them, and seeth them with onions, verjuice, pepper, and saffron, if you will make it in flesh time boil them in flesh broth as is aforesaid with eggs and verjuice.   

To make pottage of Coleworts after the manner of Rome.  
Open the Coleworts, and cut the leaves as it is usually done, and boil them in water, and when they are half boiled, take them out and cast that water away, & put the Coleworts into a quantity of oil, first letting them dry, and being in the oil stir them with a spoon: then take fish broth and boil them in it as much as you think good, but if you will seeth them in flesh time, boil them in flesh broth with salt flesh or bacon, for they would be fat.   

To dress muhrooms.  
Make the muhrooms very clean, and seeth them with two or three heads of Garlic, and crumbs of bread, & this is done because naturally they are venomous, them take them up, and let the water run out of them until they be dry, them fry them in oil, and when they are fried, cast pepper and other spices on them, in flesh time fry them as aforesaid. You may dress them another way, make them very clean, then set them on the fire, putting to them lard and Garlic beaten together, with pepper, you may likewise dress them with oil, you may fry them also in a frying pan like a pancake.   

To make a kind of boiled meat or sauce to eat with fish.  
Take Almonds and Currants according to the quantity of the fish, with nuts, and stamp them together, and strain them if you think good, then take pepper & other spices, a few cloves, verjuice, and saffron, and boil them together, then fry your fish with good oil, and then put the foresaid things upon it, and when it is fried cast a good quantity of Cinnamon upon it, this meat is best cold: you may take fat broth without verjuice, and it will be good.   

To make all kind of sauce, and first of white sauce.  
Take what quantity of almonds you think good blanched, & stamp them, & because they shall be oily, temper them with cold water, them take crumbs of white bread, according to the quantity you will make, and let it soak in verjuice, then stamp it with the Almonds, with some white Ginger, then strain it with verjuice, or the juice of Oranges or Lemmonds, and make it sweet or sour as you think good, this sauce will serve for all boiled meat in flesh time, and likewise to fish.   

Another sauce.  
Take Currans and stamp them in a mortar, then take toasted bread steeped in Red wine, according to the quantity you will have, and stamp them together, then take a little Red wine, verjuice, with other bastard wine, or with Vinegar if you will not have verjuice, & strain it, making it sweet or sour as you think good, and put to it cinnamon, cloves, and Nutmegs.   

Another sauce.  
Take the yolk of Eggs almost hard, Chickens or Hens livers, sodden & scorched, Almonds according to the quantity you will have, beat them in a mortar, & temper them with verjuice or vinegar, then strain them, adding Cinnamon, Ginger and Sugar: this sauce would be a little boiled, and coloured with saffron.   

To make sauce of dry proins.  
Take Prunes and stéep them in Claret wine, then take out the stones, and stamp them with a few blanched Almonds, and a toast of bread soaked in the wine wherein the Prunes were steeped, stamp all this together, tempering them with a little verjuice and other bastard wine, or Sugar which is better, then strain them, and put spice unto them, specially Cinnamon.   

If you will make green sauce look in the chapter before, where it is set down, follow the order therein prescribed.  
Take Parsely, wild Time, and Mint, with other good herbs, adding to them Salt, Pepper, and Ginger, beat them together, and temper it with strong Vinegar, then strain them: and if you will have it taste of Garlic, beat some heads of Garlic with it, as much as you think good.   

To make a sauce called Persico.  
Take blanched Almonds well stamped with crumbs of White bread, and a little Ginger, Cinnamon, verjuice, Claret wine, the juice of pomegranates, and a little , temper them together and strain them with a little Red wine, and then make it sweet or sour as you will.   

To make sauce called the flowers of broom.  
Take Almonds, Saffron, and yolks of Eggs, and let the Almonds be blanched and beaten as they should be, then temper them with verjuice, adding Ginger well beaten.   

To make sauce of grapes.  
Take black grapes and bruise them in a mortar with some bread, according to the quantity you will have, then temper them with a little verjuice or Vinegar, because the grapes should not be too sweet, then seeth them for the space of half an hour with Cinnamon, Ginger, and other spice,   

To make sauce of mulberries.  
Take blanched Almonds well beaten with crumbs of bread, then take the Mulberries and mix them together, but not in a mortar lest you break the small grain or seed within the Mulberry, then put to it Cinnamon and Nutmeg, and strain them all.   

To make sauce of red or black Cherries.  
Use them as you did the grapes, but you may make it differ by seething it more or less according to the quantity.   

To make sauce of Barberies.  
To make this sauce, follow the order proscribed in the sauce made of Cherries and grapes.   

To make juice of Barberies to keep all the Winter.  
Take ripe Barbaries, and with thy hand bruise them into a pipkin or other vessel and to them put new verjuice, Pepper and salt plenty, and boil them for the space of two hours or more, and then strain it, and keep it in a vessel, it would be well salted, & this will be good juice to colour any other sauce that you will make.   

To make mustard.  
Take mustard séed & let it soak for the space of two days, and change the water often, that it may be the whiter, then take blanched Almonds stamped in a mortar, and when they are stamped put the mustard séed to them and stamp them together, adding verjuice or vinegar, with crumbs of white bread, and being tempered together, strain them and make it sharp as you think good.   

To make mustard after the manner of Padua.  
Take mustard seed and beat it very small, then take Grapes well stamped, adding to it a tossed of white bread, a little , Cinnamon, verjuice or vinegar, & bastard wine, temper this together and strain it. Made by master Antony Trombone.   

To make mustard which may be carried in Bals.  
Beat the mustard séed as aforesaid, then take grapes well stamped, adding thereto Cinnamon and Cloves, then make what fashion balls you will round or square, and set them on a table to dry, and being dry, you may carry them whether you will. And when you will use them, temper them with a little verjuice, vinegar, sodden wine, or Bastard wine.   

To make a sky colour sauce in summer.  
Take wild mulberries which grow in the Hedges, and a few stamped Almonds with a little Ginger, temper all this with verjuice and strain it.   

To make yellow sauce.  
Take bread cut in slices and tossed it, then take red Wine, a little vinegar and sodden wine, put the bread into it, and let it seeth, then strain it and put spice into it, and colour it with saffron.   

To make good garlic sauce.  
Take blanched Almonds well stamped, and being half beaten, put as much Garlic to them as you think good, and stamp them together, tempering them with water lest it be oiley, then take crumbs of white bread what quantity you will, and soak it either in lean broth of flesh or fish as time serveth: this sauce you may keep & use with all meats, fat or lean as you think good.   

To make garlic sauce in grape or Cherry time.  
You must follow the order prescribed in the chapter afore, only that you must add no broth, but take black grapes, and bruise them well with thy hand into a pipkin or other vessel, then let them boil for half an hour, and strain them, and mix this juice with your garlic: it may be used in flesh time.   

To make green verjuice.  
Take grapes and Sorrel, or verjuice, and stamp them with a little Salt, you must have a little old verjuice, wherewith you may temper and strain it.   

To make verjuice of Fennel-seed.  
Take Garlic if you will, and Fennel-séed the best you can get, beat and boil them together, adding thereto annis seed, with new verjuice, and with this verjuice you shall temper and strain it, and let it be somewhat salt.   

To make sauce of young Roses.  
The Roses would be somewhat green and not over ripe, and when you have stamped them very well by themselves, stamp them once again with a head of Garlic if you think good.    

The fourth Book: Showing how to dress all kind of Fish.  
IN this Treatise it is generally to be noted, that all fish either to be sodden or fried, must first have the scales taken off and cut on the outside, then opened and the guts taken out and clean washed: but the fish which you will roast would not be scaled, scraped, opened, nor the guts taken out, but well washed and opened, salted fish excepted, which would be opened and the inwards taken out, likewise you must take out the guts of maids or Thorne-backes by the gills with a fork or string, the which is fastened unto a gut within, which must be taken out either seething or broiling it.  

To dress a carp.  
First make good pickle, such as commonly is made for salt fish or soused fish, then take the carp and put it into the pickle, and let it stand two days, then fry him in oil, and so you may keep it twenty days or a month, and then fry him again and again as you think good, and the more and the oftener it is fried, the more it loseth of his substance, and are the worse: And therefore this way is only to make him continue long, and if they be great seeth them, if small fry them, but take heed there be none of the bone left in the head, for it is venomous.   

To dress Sturgeon.  
If you will have it good and in perfection, let it not be too new, but let it mortify for a time, then take white Wine or Vinegar mixed with water, as much of the one as of the other, and salt as much as sufficeth, wherein you shall seeth it as long as you use to seeth veal or Mutton, according to the quantity, & cut it into great pieces such as may not easily break but seeth whole, for all fish is better whole then in pieces. The sauce would be white, mixed with Ginger, very white Garlic or Mustard as time serveth, or men's appetites require, which you shall make as aforesaid in the instruction for sauces.   

To dress a Latus or shadow fish.  
It is dressed like Sturgeon, only it requireth not so long seething, and shall have the like sauce.   

To dress a Sangris or tooth fish.  
It is best sodden, but it must be fresh, you need not put so much wine to it, but vinegar, because it bindeth and maketh fish continue the longer, giving it a better taste.   

To dress a Base.  
Seeth this fish as aforesaid, but if it weigheth less than four or five pound fry it in good oil, or broil it on a gridiron, but remember as aforesaid that when you fry it, it must neither be scraped nor opened, and you must make a kind of liquor with vinegar, oil, and Salt, and with a Rosemary branch, baste it there with upon the gridiron, turning it often and let it broil very well and leisurely, for all fish would be well broiled or sodden, otherwise it is unwholesome.   

To dress a glaucus or corbo grosso fish.  
Seeth it as aforesaid, but if it it way but four or five pounds fry it in oil or broil it on a gridiron with scraping or opening it: for sauce take green sauce savouring of Garlic, and Ginger, if you will you may eat it with mustard.   

To dress a Gilthead or gilded pole.  
If it be great boil it, and season it well, if it be little fry it or roast it.   

To dress a Burt or Turbut.  
Seeth it because it is very lose and brittle, and will easily fall in pieces, but if you will keep it from breaking put it in a small basket, or lay it on a trencher, that you may take it out whole, it must be sodden with great leisure, and all fish would be sodden with discretion, for some fishes are hard and more solid than others, and therefore they must be sod according to their quality, but generally all fish would be very well sodden and with leisure.   

To make sauce of vine branches.  
Take vine branches and stamp them, and if you will you may add a few Garlic leaves, with crumbs of white bread, according to the quantity you will make, and salt: this done, temper them together with Vinegar or verjuice, and then strain it.   

To dress a Dab.  
It must be fried, then cast over it a little Salt and juice of Oranges or verjuice, with Parsely chopped very small.   

To dress a Palmita, which is a kind of Tonny.  
Seeth it like a Sturgeon, and give it the like sauce, being little it would be fried, for it cannot be roasted because it hath no scales, and if you will fry it cut it in round slices half a finger thick, and fry it well, putting to it good store of the juice of Oranges, with spices and a little Parsely if you think good.   

To dress a Treglie a kind of Barble.  
It would be well roasted and not opened, but washed and often basted with the liquor aforesaid, and if you will keep it eight or ten days, lay two or three one upon the other in a platter, with as much liquor on them as may cover them, and so you may keep them long.   

To dress a Goldstrike.  
It is good both sodden and roasted or fried if it be great or little as you think good: the sauce is green sauce.   

To dress a Sapony another kind of Goldstrike.  
It would of nature be fried, all the guts first being taken out, for it hath many, and when you will roast it take out his entrails and make as little a hole as you can.   

To dress Smelts.  
Boil them, for of themselves they are better that way then any other.   

To dress a scorpion of the sea.  
If it be great it would be sodden: if little, fried.   

To dress a sea bream.  
They are better fried or roasted then sodden.   

To dress a sea Trout.  
It is good roasted or sodden as you will.   

To dress a kind of Sturgeon called Moreca, or a sea serpent.  
First flay it with hot water, and cast away the head and tail, and fry it well: and for sauce use green sauce with Garlic.   

To dress Macarell.  
They will be fried, & yet they are good sodden with Pepper and Parsely.   

To dress a Muler.  
This fish of nature would be roasted, but if he be very great seeth it, and the sauce to the roasted is the liquor aforesaid, and Fennell-séed, and to the boiled white sauce.   

To dress a Plaice.  
It would be boiled with a little parsley, and it is also good fried, putting on it the juice of Oranges.   

To dress a Besano an Italian fish.  
Boil it in wine, or Vinegar and water, of each a like, and for sauce take Garlic, but this course fish is fit for labouring men than men of any quality.   

To dress a Dogfish.  
It would be sodden as aforesaid, & then with strong garlic and a little mustard, fry it in a pan, but dress it in what sort you will, it will never be good as being naturally of no good taste.   

To dress Eels.  
A great Eel would be roasted, being first flayed and made clean, and then cut in great pieces of a handful long or less, and when you spit it, between each piece put a sage or a bay leaf, and turn the spit very softly, and baste it with the pirkle spoken of before, and when it is almost roasted, crumb it with bread mixed with a little Cinnamon & Salt, which will make it have a little crust, that giveth them a good taste: you may seeth small Eels in Water, Wine, Herbs, and Spices as aforesaid.   

To dress a Mochie, an Italian fish.  
It would be sodden like a crayfish of the river, and should be eaten with vinegar.   

To dress a Sea crayfish.  
Seeth it likewise with Fennell, and eat it with Vinegar.   

To dress Oysters.  
They are to be roasted on the coals, and when they open they are enough, you may take them also out of the shell, and fry them in oil, and eat them with vinegar and Pepper.   

To dress Lampernes.  
It will be fried with the juice of an Orange.   

To dress a shed or Pilchare.  
It is good roasted, but first pull out entrails and guts, and eat it with green sauce, it is also good sodden, but than it must have white sauce.   

To dress Muskels or Cockles.  
Take a frying pan and set them over the fire, and when they open they are ready, and as you see them open, put in a little verjuice, Pepper and Parsely shred small, and turn them in the pan. You may roast them on a hot iron upon the coals, and when they open they are roasted. But they would be kept a day & a night in salt water before you dress them, that the sand within them may be gotten out.   

To dress a Whiting.  
Seeth them and eat them with white mustard.   

To dress a Pike.  
Take out the guts and if it be great seeth it, but scrape him not until he be sodden, the sauce is white sauce, Garlic, and mustard, but if he be a little one, fry it, it may be broiled on the gridiron, and stuffed with good herbs and Currants.   

To dress a Barble.  
Use it as you will, but it is not thought to be fish, and the Spawn is dangerous to be eaten, and chief in May.   

To dress a Grailing.  
This is excellent good fish, dress it as you will, for it is good every way, but it is best boiled.   

To dress Corario marino, a kind of sea bream.  
Roast it as you do an Eel, with sage or bay leaves betwixt every piece.   

To dress a Crevisse.  
Boil them in water and vinegar with much salt, because they themselves yield much water, therefore put not too much liquor to them, and let them seeth well until they yield a great skim. And when they are boiled in that manner twice or thrice they are enough, but prove them first lest you be deceived.   

To make Crevisses full of compound meat.  
Dress them as aforesaid, and open their belly cunningly with a knife betwixt their legs, and take out all the meat out of their bellies, tails and feet, which done, stamp it with Almonds, Currants, and yolks of Eggs, according to the quantity you will make with some cheese, parsley, and Margerum, stamped small together, and with this compound fill the Crevishes again, & seeth them again in good oil, as softly as you may: if it be Lent add no Eggs nor Chief. And if you will fill them with variety, take Almonds stamped with Sugar and rose-water, and fill the feet with one kind, and the other parts with another kind of meat.   

To dress the fish called the Lion of the sea.  
Stop their mouths and the hole which they have under their tails wih cotton, because their sweetness may not run out, and put them dry in an oven to bake leisurely, or lay them upon the hearth well heated & swept, making a fire of coals round about them, but not too near because they may be the better roasted and the sooner, and turn them ott lest they turn. And if you will you may seeth them in water and vinegar like Crevisses, but let them seeth somewhat more as you see cause, for they are harder and bigger than other crevices, and for sauce take vinegar.   

To seethe the Horne-becke or Pipe fish.  
Stop their holes and dress them likewise as aforesaid.   

To dress a bream.  
Dress it as you will, but it is little esteemed.   

To dress a carp.  
If they be great boil them, you may also take them and fry them being small.   

To dress Salmon.  
Salmon is an excellent fish, and should ordinarily be sodden, yet it is good any other way.   

To dress Mugilis, in Italian Lasche.  
They should be softly fried lest they burn, and eat them with green sauce or verjuice.   

To dress a kind of Hearing, in Italian Lattacini.  
You must fry them, & eat them with green sauce or verjuice.   

To dress Ruvoglioni, an Italian fish.  
Fry them also, and give them the same sauce.   

To dress Bachie Cosalze, an Italian fish.  
His nature is to be fried or sodden, it is also good roasted.   

To dress a Turdus.  
If it be great boil it, if little fry it, and for sauce take mustard.   

To dress Agoni divers ways, an Italian fish.  
They are good sodden with Parsely, Butter, Spice, they are good also fried with the juice of Oranges and verjuice mingled with oil.   

To dress a Cuttle fish.  
This fish is of no account, & therefore dress it as you will.   

To dress Crabs.  
Do as I have said of crevisse, and eat them with vinegar.   

To dress a Perch.  
If it be great take out the guts and seeth it, but scrape it not, if it be fresh seeth it in clean water and Vinegar, and when it is sodden take off the scales, but if it be little scrape it and dress it in oil, it is good fried being basted with liquor as aforesaid.   

To dress a Tench three ways.  
Tenches are good three manner of ways, first sodden if they be well grown, and for sauce you may make a little broth with verjuice, Spice, and Parsely chopped very small with the broth of the same Tench. The second is to cut and cleave it in the back foom the head to the tail, and if it be great you shall first scrape it, and when he is cloven cut the rig bone on both sides and seeth the Spawn, fat, and liver thereof, and if the Tench have none, the Spawn, fat or liver of another fish will serve, then take Parsely and marjoram, and other sweet herbs, and beat them all together with the liver, Spawn and fat, putting to it a little Garlic chopped small with some Pepper, Saffron, Salt, & a little oil, as also Prunes, Cherries, Currants, or the kernels of a Pine Apple, and yolks of Eggs as time serveth, all this tempered together you shall put upon the Tench on the outside, then sow it up with a needle and thread, or else tie and bind about with a packtbred, so that the compositions may not run forth, then lay it on the gridiron with soft fire under it that it may roast at leisure, and make a liquor with Vinegar, Oil, Salt, Saffron and Pepper, and a little broken wine, and as you turn it, baste it well with this liquor. The third way is, that if the Tench be small, scrape it well and cut it open at the back, and cast salt upon him, then throw flower upon all sides, and fry it in oil, and for sauce take the juice of oranges or verjuice.   

To dress a great Trout.  
Make it very clean and cut it overthwart in round pieces of the bigness of your hand, and lay every piece flat by itself in the Chaldrens or pan wherein you will seeth them, putting good store of salt into the pan upon them, this done, pour water so easily unto them that it washeth not away the salt lying upon them, with as much vinegar, as that the liquor may be three fingers above the fish, and so let it boil, skimming it very well: and when it hath left skimming, abate the fire under it, that it may boil softly till it be enough, then take it out and lay it upon a dry clean table, casting spice upon it. To this Trout you may use white sauce with Ginger. When it is little make it clean, and cut slices on both sides, and into the cuts put salt, then press it betwixt two trenchers, laying some weight upon it, and so let it rest for the space of two or three hours, than cast flower on it and fry it leisurely in good oil, and so you may keep it three or four days if you will.   

To dress a Lamprey.  
Lay it to soak in hot water, and scrape off the slime, but break not the skin, and take out the tongue and teeth, and in the bottom of his belly you must make a little hole, wherein put the end of your finger, and with a knife or prick of wood, you shall take out the gut or string, and pull it out with a cloth softly that it be not broken: For the Lamprey hath no evil thing in it, but only his string. For sauce you must keep the blood, for it is the right sauce, in the mouth you shall put half a nutmeg, and in each hole which he hath about his head you shall stick a Clove, and so roll it in a ring and put it in an earthen vessel, wherein you must put half an ounce of good Oil, a little verjuice, a little White wine the best you can get, making as much of the liquor as will cover more than half the Lamprey, than cast a little salt upon it, and so bake it leisurely upon the coals like a Tart. When it beginneth to bake, open the holes with a knife, and with a trencher press it down so hard, that the blood may come forth, which you must mingle with the other things. And if you think good you may easily take out the blood before you set it on the fire. And for sauce take Almonds or Nuts, unblanched but put them under the hot embers, then pill them and stamp them with a few Currants and a piece of toasted bread tempered with verjuice and broken wine, with a little of the wine or liquor aforesaid, wherein the Lamprey is sodden, and when all this is strained put to it some Ginger, Cloves, and Cinnamon. Also if you take out the blood before it is sodden, you must mingle it with those foresaid things, which you shall seeth with the Lamprey until it be well sodden, and then you shall roll it with the sauce, and laying it in a dish send it to the table.   

You may dress it another way upon a spit.  
When it is roasting set a dish under it to receive the blood, fat, and liquor that cometh out of it, which is the best of the substance, than you may make the sauce aforesaid for it, wherewith you may fry it in.   

When they be little they should be broiled.  
They should be broiled upon a gridiron at leisure, with sauce of the juice of Oranges and broken wine, if you will have no Oranges take verjuice, Salt, Oil, and Spice. And when they are broiling baste them with the said sauce, and when they are broiled, put of the same sauce upon them, and send them to the Table.   

To dress an Ink horn fish, in Latin Lolligo.  
The less they be the better they are, wash them very clean and stuff them as you do the Tench being turned out, and if you can devise a better stuffing you may, then fry them in oil, and put the juice of Oranges upon them with spices. You may seeth the great fishes, cutting them in pieces like slices of Veal or Beef, and boil them in broth with Parsely shred small and Spices. If they be great, you may dress them another way. First wash him in white Wine & a little verjuice, with this kind of washing you may get out the black juice whereof the sauce is made, then take Almonds roasted under the embers according to the quantity, and stamp them in a mortar with toasted bread, and so temper it with the matter aforesaid, then strain it and boil it, putting thereto Cinnamon, Ginger, and a few Cloves. And when it is fried you shall put this sauce upon it.   

To seethe, fry, and broil a Pike or any other fish all at one time.  
Take a great fish and pull out the guts, and make it very clean, then bind a third part of it towards the head with a wet cloth, for that part that should be sodden must be covered, then go to the tail and scrape it to the quantity of a third part and cut it on both sides like a fried fish, and then begin to fry this part of the tail in such sort that you spoil or touch not the rest of this fish, this being done, you must have a thin board of the bigness of the middle of the fish, upon the which you shall bind the said fish so softly that it breaketh not, then seeth that part of the fish which is bound with the cloth that is the head, and let not the broth touch any more of the fish then that which is wrapped in the cloth, and when this part is well boiled, take it out and lose it softly from the board that it break not. Then lay it on a gridiron upon the coals with fire only under the middle part which is not sodden nor fried, and let it touch no part else, and that the fire may not hurt the fried and boiled part of the fish, you must take two square stones made for the purpose, and put them under the gridiron, and lay the coals betwixt them, and in broiling the fish baste it with the liquor aforesaid, which is fit for broiled fish, and when it is ready take it from the fire, and untie the cloth that is wrapped about the head, and making it clean you shall send it to the Table. If you will you may make three kind of sauces, for it is fit for sodden, fried, & broiled fish.   

To dress Schinale an Italian fish.  
Cut it crossways of the bigness of half a finger or thereabout, and make it very clean round about, than broil it on a gridiron and turn it often, and baste it continually with oil and vinegar mingled together, as much of the one as of the other, but it would not be much roasted nor very dry. And when you think that the fire hath perched it and changed the colour thereof round about it is roasted, then send it to the Table. To know when it is broiled cut it, and if it be red within it is enough, but look it be not overstale.   

To dress a kind of meat of the spawn of Sturgeons, called Chaviale.  
Take bread and tossed it until it begin to change colour, and cut some of the spawn in pieces as great as the quantity of the bread, but somewhat thinner, and lay it upon the bread, then stick the toasts upon a knife's point or some other thing, and hold them to the fire until the spawn wax hard and somewhat change colour. You may do it another way by washing the spawn of the Sturgeon in warm water, that it be not too salt, then take herbs chopped with the crumbs of white bread grated, and Onions minced small, and fried with a little pepper and a dish of water, then mingle all these things together with the Spawn, and it will be like a Pancake, and so fry it like a tansy of Eggs. And to prepare this Chaviale you must take the Spawns of Sturgeons when the Sturgeon is best in season, and take out the sinews that are in them, then wash them with white Vinegar, and let them dry upon a Table, than put them into some vessel, and salt them with discretion, and stir them with your hand but very warily that you break them not, that done, take a linen bag somewhat thin, and put the Chaviale into it for a day and a night, that the salt water may run out, then put them into some vessel or other, and press them very well with thy hands, making three or four little holes in the bottom of the vessel, by the which the moisture may issue out, and being well strained, keep the vessel very close. And so you may eat of them at your pleasure.   

To dress Trout in manner of Carp.  
Make the Trout very clean, taking out the guts, pricking it in many places with the point of a knife. Then make a pickle with water and Vinegar of equal quantity, with good store of salt, wherein you shall put the Trout for the space of almost half a day, then take it out and press it two or three times on a Table for the space of half an hour, then fry it very well in good oil, but burn it not. In this sort you may keep it for the space of a month, and then fry it again if you will.   

To make Botarge, a kind of Italian meat.  
Take the Spawns of Cefano or Mugno that are fresh and in season, and break not the skin that is about them, and salt them with fine dry salt with discretion, & so let them lie for a day and a night covered in Salt, then take them out and dry them in the smoke, but let them hang so far from the fire that the colour be not hurt. And being thus dried for to keep, you must put them in a wooden barrel filled with bran: they are commonly eaten raw, but if you will have them otherwise, you must roast them in the embers, or upon the hot hearth, turning them till they be hot.   

To dress a Tonny.  
Take Water and Vinegar, and let the Tonny lie in it for two or three hours to take out the Salt, than set it to boil softly, which done, take it out and make it clean, and souse it in vinegar, the fatter it is, the better: & the softer, the worse.   

To dress a Tonny another way, changing your water.  
Lay it to soak in warm water twice or thrice, then boil it two or three waumes, and being boiled take it up and souse it in vinegar, being well washed it may be eaten raw, if a man will.   

To dress a salt Eel.  
Flay it & cut it in pieces of a handful long, and seeth it for the space of half an hour, then cast out that water, and put it in other clean cold water, and let it boil again till it be well boiled, so take it out & eat it with Vinegar and Parsely.   

To dress a Trout and all freshwater fish, that hath been salted.  
Let them stand in warm water for the space of four or five hours as they are in quantity, the like must you do with all other fish. And note that of all fishes the greatest are best, as the Proverb saith, Old fish, young flesh.   

To make Tarts in Lent and first of Crevisses.  
Take Crevisses and seeth them, then take out all their meat and stamp it in a mortar, and take good Almond milk strained with rose-water, and if you have it not, take good pease broth, and stamp these things with a few small Reasons and Figs, adding a few more small Reasons, Parsely, Margerum, and betony, first fried in oil, and stirred with a knife, then put to it Ginger, Cinnamon, and Sugar. This composition would be stamped in a mortar, and to make it thicken like milk, put a little flower into it, stirring them together, or the Spawns of a Pike stamped and strained, which bind, and make a crust like other Tarts, and being baked, straw it with Sugar and rose-water.   

To make Tarts of Eels.  
Flay the Eels, and cut them in pieces of two fingers long, and seeth them, but not too much, then make Almond milk very white and fair, and strain it with verjuice and Rose-water, and let the milk be thick, and stamp also a few Currants and dry Figs, then take spinach broken in pieces and fry it in oil, with a little parsley, broken and beaten small, and an ounce of small Reasons, an ounce of the Kernels of Pine Apples, with Ginger, Cinnamon, Pepper, and a little Saffron, according to the quantity you will make, temper and mix all this composition well together. Then put the crust into a frying pan, and in it put your composition and then the Eels, and so cover them again with the composition till all the stuff be wasted, then cover it with paste and bake it leisurely with fire both over and under it, and when it is half baked take a little verjuice, rose-water, and Sugar, and pricking holes in the lid put it into the Tart, and so let it stand until it be baked.   

To make Tarts of Dates, Almonds, and other things.  
Take two pounds of blanched Almonds, and stamp them with fish broth and a little Rose water, then strain it and let it be somewhat thick, then take half a pound of clean Dates, a few Currants, and dried Figs, and beat all in a mortar, then take a little spinach, Parsely and Margerum, and fry them all in oil & stir it with a knife, adding to these herbs certain fat livers and good fish beaten therewith, then take two ounces of the kernels of Pine apples very clean, which you shall keep to straw and stick upon the Tart when it is made, and put it in the crust, then take Reasons of the sun, and a pound of Sugar, Cinnamon, Ginger, and a little Saffron, and mingling all this together, you must temper it with one ounce of fine flower and a few Spawns of a Pike, and mix it with the other composition aforesaid, and make the crust or paste as aforesaid, and so let it bake at leisure, strawing Sugar and rose-water upon it, you must not make it too thick.   

To make a Tart of Rice.  
Take two pounds of blanched Almonds well stamped with a little rose-water and Rice broth when it is almost sodden, and temper Almonds therewith and strain it, then take a pound of Rice and beat and temper it well with the Almonds, then put to it two ounces of white leavened dough, a little flower or else a few Spawns of a Pike, and strain it as aforesaid with a pound of Sugar, and an ounce of the kernels of Pine apples broken in a mortar but not stamped, and when it is half baked put a fine thin cover or lid upon it, and being full baked, straw it with Sugar and rose-water, but let it not be too dry baked.   

To make a Tart of red garden pease.  
Seeth red Garden Pease, and being sodden, stamp them and temper them with their broth and a little rose-water, then strain them, and take blanched Almonds according to the quantity you will make, and stamp them, but they must not be strained, and with them stamp three ounces of Currans and some dry Figs, and two ounces of Pine kernels not too much beaten, adding thereunto Sugar, rose-water, Cinnamon and Ginger, mingle all this together and thicken it with flower and the spawn of a Pike, and so bake him with a crust, and when it is almost baked, straw it with Sugar and rose-water, and let it dry upon it. This Tart would not be thick.   

To make a Tart of the liver of fishes, and of the fish itself.  
Seeth the fish with the Livers, then take sodden Pease and stamp and strain them, and likewise stamp the fish, and the livers, taking out all the bones, and if you can get the Spawn of a Trout or Tench, it will be good to stamp with them, then take Parsely and Margerum, and chop it very small, and stamp it in a mortar with Sugar, Cinnamon and Ginger as much as sufficeth, mingle all these together with rose-water, and let it bake softly, & when it is baked, observe the order aforesaid. You may make all these kind of Tarts of divers colours and several meats in one pan as time serveth, dividing them into quarters, or otherwise as you think good.   

To make Marchpanes.  
Blanch thy Almonds and stamp them very small, but strain them not, and to make the Almonds whiter, of better taste, and sweeter, you must lay them for the space of a day and a night in fair water, that they may blanche of themselves between your fingers, and stamping them you shall put in rose-water that they be not oiley, and if you make a very good Marchpane, put as much fine Sugar in it as there are Almonds in equal weight, with an ounce or two of Rose-water, them temper them together, then take Wafers or dow mixed with sugar and temper it with rose-water, then knead it and lay the composition upon it, & in spreading it on sprinkle it with rose-water, than straw it with fine Sugar small beaten, and disperse it with a spoon, so bake him in an oven very softly, and let it not burn neither be overdrie, and it would not be thick.   

To make an Italian meat called Caliscioni.  
Take Marchpane stuff or such as is spoken of in other places, prepare the paste, Sugar, and rose-water, then fill it with the stuff, and if you have a mould print it therewith to make it the fairer, them bake it in a pan or oven like a Marchpane, but burn it not.   

To make Curds of Almonds in Lent.  
Take blanched Almonds and stamp them with rose-water, then with two ounces of Sugar, ten ounces of rose-water, and half a pint of Pike or Tench broth, (for the broth of other sea or fresh water fish is not good, and let not the broth be very salt but somewhat thick) temper them together, and strain it so hard that there remain no part of the substance of the Almonds in the strainer, let this Curd stand for the space of one night, and put it in a dish or other vessel, and in the morning you shall find it curdy like curds of Milk. And if you will you may put them into green leaves or other herbs like Cheese curds, or let it stand in the dish, strawing it with Sugar or aniseed Comfigs, you may add thereto a little flower because it bindeth.   

To counterfeit Lenten Cheese Curds.  
Take a pound of blanched Almonds and stamp them as aforesaid, then take four ounces of Sugar, an ounce of Rose-water, and a glass full of fish broth as aforesaid, and of the same fishes broth: then temper them together & strain them thick, than form them and send them to the Table in a dish or upon a plate, strawing it with Sugar and Annyseed comfits.   

To counterfeit Butter.  
Take a pound of blanched Almonds as aforesaid, & stamp them and strain them with half a glass of rose-water, and to make them curdy put a little flower or half a glass of Pike or Tench broth, with four ounces of Sugar and a little Saffron to make it yellow, straining it thick, then make it in fashion of a dish of butter, and set it all night to thicken against morning in a cold place.   

To counterfeit Eggs.  
Take Almonds and blanche them well and stamp them, tempering them with rose-water that they be not oiley, adding some Pike broth that is fat, and strain them like milk, then take half a pound of clean Rice according to the quantity you will make, which seeth in half the milk made of the Almonds: take also three ounces of the best & whitest flower that may be gotten, and dissolve it in the other half of the milk, then let it boil for the space of half a quarter of an hour, stirring it with a spoon, and let it not taste of the smoke: this done, take the Rice aforesaid and all the milk, and strain it hard with your hand, for the thicker the better, and forget not to add good store of Sugar, then take a quantity or part of the said composition as much as you think good, which you shall make yellow with Saffron, and thereof make round Balls like the yolks of Eggs, then take two wooden moulds in form of Eggs, and if you have no moulds in stead thereof take the made yolks of Eggs, compassing them about with the white composition, making them round like eggs, and so lay them in the dish, and they will show like hard Eggs without shells, & tempering a little of that white stuff with rose-water and Sugar, hot or cold as you think good, they will show like curds. And if you will use them dry cast none of that liquor upon them, but in stead thereof cast Sugar beaten small.   

To make Tarts of Chestnuts.  
Seeth the Chestnuts and stamp and strain them with milk, adding all the other compositions for the Tarts aforesaid, and make it yellow with Saffron.   

To make Tarts in flesh time, and first to make a white tart.  
Take two pounds of good new Chief and cut it small, and then stamp it, then take fifteen or sixteen whites of eggs, and temper and mix them with the Chief, putting thereto a pound of Sugar, half a pound of fair white Ginger, half a pound of sweet Butter, and some milk as much as will suffice, then make your paste and let it be somewhat thin, and let it bake with a soft fire both under and over it, and let him be somewhat brown, and when he is baked straw Sugar and rose-water upon it.   

To make a green tart after the manner of Bolognia.  
Take as much Chief as aforesaid, and grate it somewhat great, then take Parsely, Margerum, and other good herbs chopped very small and mix them with the Cheese, & stamp them in a mortar adding thereto Eggs, Pepper, and a little Saffron with sweet butter, then make a crust for it and bake it. And when it is half baked, colour it over with the yolk of an Egg and a little Saffron, and when the upper crust riseth it is baked, then take him from the fire.   

To make a Herboletta of herbs in the month of May.  
Take as much new chief as aforesaid and stamp it, then take fifteen or sixteen Eggs and some milk, good store of betony, Margerum, Sage, Mint, and a little Parsely, stamp these herbs very well and wring out the juice and straining it, you must put it into the Chief and other things aforesaid, with half a pound of Butter, half a pound of Ginger, and ten ounces of Sugar, and mix all these together and set them on the fire in a pipkin not overwhote, and stir it with a spoon until it begin to thicken like pottage: that done, having made passed you shall put the composition into it, and set it to bake in a pan with a soft fire, both under and over it. And when it is well baked, take it out and straw fine Sugar and rose-water upon it. This kind of tart is best when it is gréenest.   

To make Tart of Pompions.  
Take Pompions and make them clean and grafe them as you do Cheese, and boil them a little in broth or in milk, then take as much new Cheese as aforesaid, add to it also a little old Cheese, take also a pound of the paunch of a Hog, or a cows Udder well sodden and chopped small, and if you will you may use Butter instead of those two things aforesaid, or Suet, adding unto it half a pound of Sugar, a little Saffron and Cinnamon with a quart of milk, and Eggs, as need requireth. And when you think the Pompions are sodden take them up and strain them, and colour it with a little Saffron, then making a crust of past under it, put it in a pan, and make a soft fire both under and over it, and being half baked, cover it with Wafers or such like stuff instead of an upper crust, and being thorough baked, straw it with Sugar and rose-water.   

To make Tarts of Pears, Turnips, and Quinces.  
You may also as time serveth, make Tarts of Turnips and Pears, first roasting them in the embers, or with broken or sweet wine, so you may do with Quinces, cutting them in quarters or pieces, making them clean, and boiling them: & if you will you may roast them in the embers, for so they will be better, then strain them, and add such things to them as are aforesaid.   

To make a kind of meat called Migliacio.  
If you will make Migliacio, for four or five persons, you shall stamp two pounds of new Cheese so new as in a manner it shall be ready to turn to milk again, then take four ounces of fine flower, eight or ten whites of Eggs, and half a pound of Sugar, mingling all this together, and if you have not flower take crumbs of white Bread grated very small, and use it instead of flower, and take a pan without past, and put Butter into it about two fingers thick, and let it stand on the coals until the Butter be melted, then put the composition into it with a reasonable fire both under and over it, and when it is baked take it out and straw Sugar and Rose-water upon it.   

To make Tarts of Elder flowers.  
Take the flowers without kernels, and wash them clean with some of their branches, mix them with the substance spoken of before for a white tart, but it would be somewhat thicker because the flowers would be well separated, whereby they may lie both above and below, and in the middle of the Tart.   

To make Tarts of the small green thirds that wind about vine branches.  
Take these Thirds about the vines and boil and chop them with a knife, and the like may be done with the red, then take good new Cheese and a cows udder well sodden, and stamp them together, and if you will in stead of the cows Udder you may use Suet or Butter, adding thereto Ginger, Cinnamon, and a good quantity of Sugar, put this into a frying or baking pan, with paste both under and above, & when it is almost baked, prick the upper crust full of holes: being baked, straw Sugar and rose-water upon it.   

To make Tarts of red Cherries.  
Take the reddest Cherries that may be gotten, take out the stones and stamp them in a mortar, then take red Roses chopped with a knife with a little new Cheese and some old Cheese well stamped with Cinnamon, Ginger, Pepper, and Sugar, and all this mixed together, add thereunto some eggs according to the quantity you will make, and with a crust of paste bake it in a pan, and being baked straw it with Sugar and rose-water.   

To make a fat Tart with Rice.  
Wash the Rice well and make it clean and boil it in fat broth, and being boiled, take it out and dry it, then take a little new Cheese stamped with Eggs, Sugar, and rose-water according to the quantity you will make, and if you will you may add a little milk, and this being mixed together bake it in a pan, and observe the order prescribed for white Tarts, but it must have less Cheese than the other aforesaid.   

To make a Tart of Wheat flower.  
Make clean the wheat and seeth it in fat broth, then take it out as you did the Rice, and take a pound of new Cheese, and half a pound of old Cheese grated and stamped together with a cows Udder or Swine's paunch, sodden almost to Suet and minced with a knife, with Spice, Sugar, and eggs, according unto the quantity you will make, with a little Saffron, mingle all this together, and then make an under crust of paste and bake it, and when he is almost baked, cover him with the like cover that you use for the Pompions or Gourds.   

To make a Tart of meal.  
Take stamped meal very white and clean, and seeth it in Goat's milk or cows milk, and seeth it thick, then take a little fine flower and the whites of two Eggs according to the quantity you will make, and temper them with the meal stirring it with a spoon, then let it boil a little more, putting in Sugar and stirring it, and when this composition is made spread it upon a trencher or other thing, and let it cool, and when you think good cut it in small or great pieces as you will, then fry them in a pan with Butter, turning them until they be brown, and then dish them, and put Sugar and rose-water upon them. The like you may do in Lent by putting Almond milk in stead of other milk, and fry them in oil.   

To make a Tart of Veal, Kid, or Capon.  
Take which of these meats you will both lean and fat, and boil them, taking out all the sinews, then mince it and stamp it in a mortar, then take a little new and old Cheese, Parsely, and Margerum, chopping them small, and twelve or fifteen Eggs, with a cows Udder well sodden, or a Hog's paunch well stamped, with Pepper, Saffron, Cinnamon and Ginger, and bake it like other Tarts.   

To make a common tart.  
Take good Cheese, Eggs, Butter, Currans, Ginger, Cinnamon and Pepper, with a little grated bread, with fat broth, coloured with Saffron, then use it as other Tarts.   

To make Tarts or Pies with broth.  
Make a thick crust of what bigness you will, then take Pullet's and Pigeon parboiled, cut them in quarters, and each quarter into two or three pieces, then take blanched Almonds stamped, yolks of Eggs, Saffron, fat broth, and a little verjuice, and dry that crust or passed like unto other Pies, and make the sides high, then fill it full of flower and cover it with a lid, and let it bake till it be stiff, then cut open the lid and take out the flower, and then fill the Pie with the broth and meat aforesaid, let it fast well of Ginger and Pepper, and bake it in an oven like other Pies.   

To make Gealies of flesh or fish, and of divers colours in one platter.  
If you will have white Gealy, take good white Vinegar or old verjuice, and twice as much water, then take sheep's feet or Kids feet flaien and made very clean, especially about the houses, and cut them and take out the hairs in the middle, and wash them well in cold water, them boil them in the mixture of Vinegar and water, boiling them as softly as you can, and with it boil Ginger cut into small pieces, & whole grains of Paradise, and when the feet are indifferently boiled take them up, and let the broth seeth a little when they are out: then take the whites of ten Eggs more or less according to the quantity you will make, observing the order in straining, clearing, and doing all other things else, which I will hereafter set down in Gealy made of flesh: and make ready the dishes with Capons, Pullet's, or other things upon which you will put this Gealie, and lay it finely on them, setting the dishes in a cold fresh place because it may thicken the better, then take out a good piece or a quarter of that gealie in the pot and set it on the fire in a pipkin until it be well melted, and that you see it return to the form again, then take a little Saffron and make it yellow: and when it is cold, take of the foresaid broth or some other thing made for the purpose, but let it not be hot when you put it in again, this being well ordered and hardened, take out another piece, and make it red with Carnels as I said of Saffron, and so take out another piece to make green with wheat, or barley blades when they are young, and Parsely well stamped and strained, and use it as the other two colours. Also you may make a sanguine colour with Carriots' roasted in the embers, and being roasted, make clean the outside with a knife which is sanguine, and put in the bottom of the bag or strainer, out of the which the compound or decoction is strained, and as often as you receive it out, you shall put it upon the white broth well heated, observing the like order in all the other colours aforesaid, and place it in order with the other colours, you may make more colours if you will in the same manner.   

To make a Gealie of Crevisses which shall seem alive.  
Take Crevisses in their shells, and lay them to soak in Vinegar, then take of the substance aforesaid, and put it to them.   

To make another fair Gealie.  
Take forty sheeps feet, and slay them, and take out the bones and hair, then lay them to soak in fresh water for the space of three or four hours, then wash them, and then take somewhat more than a quart of Vinegar, as much White wine, and twice as much water, and seeth the feet therein, with salt to it as much as is convenient, and skim them well, and when they are half boiled, take a quarter of a pound of whole Pepper, as much long Pepper, and the like quantity of grains of Paradise, with a quarter of a pound of whole Cinnamon, half a quarter of a pound of spikenard & Cloves, beat them all very grossly all together, but not too much, and boil them with the feet, and let them boil till they be consumed to a third part, and when the feet are well boiled, take them out and let the broth seeth on the fire, and putting into it the whites of ten Eggs beaten together till they turn to a froth, and stir it in the broth with a spoon, and then letting it boil one waume, strain it twice or thrice through a  cloth with all the composition: let it be well strained, and let the mixture remain in the cloth, and the oftener it is strained the better and clearer it is: then prepare your flesh of Pullet's, Capon, Rid, or Veal very well sodden, pulling off the skins that it may be fair and white, and so dry it between two linen clothes, than dish it and lay the Gealie upon it, and set them in a cold place that it may harden and congeal.   

To make Gealy of fish.  
Take Water, Wine, and Vinegar, and that it may continue long, take but a little water, and good store of Spice as aforesaid, the best fish for this purpose is Tench and Pike, and the greater the better, these fishes should be opened but not scraped, very fresh, and sodden in a little broth, only as much as will cover them because the broth may be the stronger, and when you think the fish is well sodden, take it out and flay it and then lay it aside, but seeth the skin a little in the broth, and when it is well sod strain it, observing the order aforesaid in Gealie of flesh, aswell in making it yellow as in all other things. And you may in like sort put any sea fish sodden and cut in quarters into this Gealie.   

To make Gealie in a little basket.  
Prepare the decoction in good order, then take a new basket and put the Capon, Pullet, or other flesh into it, that you would put in Gealie as in a platter, you must likewise have another vessel ready wherein you may put the basket, putting the foresaid decoction upon it, and set it in a cold place to congeal, and when it is well congealed take a hot knife, and raise the Gealie round about within the basket that it may easily come out, and make clean the vessel with a cloth in every place, and so you may carry this Gealy whether you will. The like you may do in Lent, putting whole fish into it, which shall seem alive, and it will be very fair.   

To make Fritters of Cheese, Eggs, and Elder flowers.  
Take new and a little old Cheese and stamp them well, putting to it a little fine flower, and White of Eggs according to the quantity you will make, with a little Milk and good store of Sugar, stamp them all together, then take it out of the mortar, and put Elder flowers as your discretion serveth, neither beaten nor stamped. This composition would not be too soft nor liquid, that it may be wrought with the hand in any form you will, then fry them in good Suet, butter, or Oil, and send them hot to the Table.   

To make Fritters of the white of Eggs, and of flower and Cheese.  
Observe the order aforesaid, only not putting thereto milk nor Elder flowers.   

To make fritters of Cream and Curds.  
Take the Curds and having cut them, strain out the water or whey, and that which remaineth in the strainer mingle it with fine flower, white of Eggs, Sugar and rose-water, according to the quantity you will make, it would not be too much congealed, & make them great or little with a spoon as you think good, and fry them in suet or good Butter.   

To make fritters of Sage and Bayleaves.  
Take a little fine flower and temper it with Eggs, Sugar, Cinnamon, Pepper, and a little Saffron to make it yellow, and take whole sage leaves and roll them in this composition one by one, and fry them in Butter or Suet. Do the like with Bayleaves, and in Lent fry them in oil without Eggs and Suet.   

To make fritters of Apples.  
Part them and seeth them, or roast them, and take out the coats and stamp them, putting to them a little fine flower and a little leaven and fry them in good Oil, you may cut them also into small pieces, and take out the core, and make the composition aforesaid in the last chapter of Sage & Bayleaves.   

To make fritters of Almonds, with the brawn or flesh of a Hen.  
Take Almonds and stamp them with rose-water and a little milk and strain them, then take the brawn or flesh of the breast of a Pullet, boil it and stamp it apart from the Almonds, then take a little flower and whites of Eggs according to the quantity you will make, and a little Sugar, mingle all this together, and make your fritters in what quantity you will, and fry them in Suet or Butter, and set them not be overmuch baked.   

To fry Cheese in a pan.  
Take Cheese which is not too old nor too salt, and cut it into small square pieces or in what sort you will, & take a pan, in the bottom whereof put some Butter or Suet, and holding it over the fire, put the said pieces of Cheese into it, and when it is soft, turn it, and cast Sugar and Cinnamon upon it and send it presently to the Table: it is to be eaten hot after meat. You may dress it another way, that is, make toasts of bread, and when they are toasted lay them in the pan, and on every tossed a piece of Cheese of the same greatness, but somewhat thinner, then cover the pan and heat it until the Cheese curd, than cast Sugar, Cinnamon and Ginger upon them.   

To make Pancakes in Lent, and first of Elder flowers.  
Take Almonds and stamp them, or else Pine apple kernels, and strain them with rose-water and Pease broth, then take a little leaven, flowers of Elders, and some flower, and temper them together, and this would be made over night against morning, and so they will be the lighter: in the morning put good store of Sugar on them, and make them in in what form you will, and fry them in Oil.   

To make fritters of bitter herbs.  
Take fine flower and a little leaven, and temper it with the herbs chopped small, and Currans, and then fry them, this composition would not be too tender, fry them in Oil, and cast Sugar and Honey on them.   

To make fritters of Rice.  
Seeth the Rice well, and when it is said dry it upon a Table, and if you will not have it whole you may stamp it, then take Almonds and stamp and strain them, with a little of the same Rice broth, and let this Almond milk be very thick, then take a little fine flower and Sugar, and mingling it all together, fry them in good Oil in what fashion you will.   

To make fritters of Figs.  
Take a few Almonds and pine kernels, as many as you will and stamp them, let them be very white, adding thereunto two dry Figs and Currants with Spice, and if this stuff be too thick put a little Rose water to it, then take Figs and make a hole in each Fig hard by the stalk, and fill them with this stuff, then fry them in oil and cast Sugar on them.   

To make fritters of Fish.  
Seeth the fish and stamp the whitest part thereof, then take Almonds well stamped and strained, and a little fine flower with Sugar and Cinnamon, and temper all this with a little common water, then fry it in oil in what form you will.   

To make fritters like fishes.  
Blanch thy Almonds and take meat of fish without bones and stamp them together with Currans, Sugar, Parsely and Margerum chopped small with good Spice and Saffron, then have in a readiness a fine paste, and making it in what form you will you may fill them with this composition, then fry them in oil: they make likewise be baked dry in a frying pan, and when they are baked, they will show like fishes.   

To make them another way.  
Stamp Almonds and temper them with rose-water and Sugar, then take flower tempered with common water and good store of Sugar, this being made in past, make what form of fish you will devise: also you may bake them dry in a pan like a Tart.   

To make fritters in another sort.  
You shall make a composition like the aforesaid Almonds, flower, and Sugar, and thereof make thy fritters.   

To make another sort.  
Take Almonds blanched, Pine kernels, or Nuts, or any of them, stamp them well with Currans or Figs, putting to them the meat or livers of fishes, with Parsely, Margerum, and good Spices, and make it yellow with Saffron, than form them and fry them with oil.   

To make fritters of Rice like little Pies.  
Seeth the Rice and stamp your Almonds and strain them as thick as you can, with a little rose-water, and mix the Rice well with the Almonds, and with Sugar, Cinnamon, and a little flower, and make it in form of Pies and fry them in oil.   

To make fritters full of wind, or pust fritters.  
Take fine flower, water, Salt, and Sugar, and make a fine soft past and roll it on a Table very thin, and cut it into small pieces and fry it in oil, and take heed they be not knotty, and they will puff up and seem to be full, and yet there is nothing in them, and cast Honey upon them.   

To make them in another manner.  
Make your paste like that I spoke of before, to make fritters of curds and Cream, then take Fennell when it is blown, and if you will, mix it and all the stuff together: or break every branch by itself one by one, and roll them in the said stuff, and fry them in oil.   

To fry Pistinachie Nuts.  
Make them very clean and take out the hard matter within them, than seeth them, and when they are sod roll them in flower, and fry them in oil.   

To dress Eggs all manner of ways, and first to make a Pancake.  
First you shall beat the Eggs together with a little milk and water to make them tender, and a little grated Cheese, and then fry them in good Butter that they may be the fatter, & to make them good, they would not be turned nor much baked, and so send it to the Table.   

To make a green Pancake.  
Take the things aforesaid, and add thereto the juice of betony, Parsely, good store of borage, Mints, Margerum, Sage a little, and strain this juice through a cloth, and so make the Pancake.   

To make another Pancake of herbs.  
Take the foresaid herbs, and cutting them small, fry them in Butter or Oil, mingling them with Eggs and other things aforesaid, then make the Pancake and fry it well, and let it be thick but not overbaked.   

To dress Eggs another way.  
Put oil in the pan, and break new laid Eggs in it, and fry them softly, and as they fry stir them, and when they congeal and wax thick and white, they are fried, but fry them not too dry.   

To poach Eggs.  
Let the water be hot, and break new laid Eggs into it, and when they are thick, take them out because they may be tender, than put Sugar, rose-water, and a little juice of Oranges or verjuice on them, or if you will, throw grated Cheese and spice upon them.   

To poach them in milk or wine.  
Do as aforesaid, only that you shall straw no Cheese on them.   

To dress and fill Eggs.  
Seeth new Eggs in water until they be hard, then peel them and cut them in the middle, and take out the yolks, and do not break the white, and stamp some part of those yolks with a few Currants, Parsely, Margerum and Mint, chopped very small, with two or three whites of Eggs, with what spice you think good. And when they are mixed together colour it with Saffron, and fill the Eggs therewith, and fry them in oil: and for sauce take a few of those yolks which remain unstamped with a few Currants, and stamp them well together, and temper them with a little verjuice, and strain them, putting thereto Sugar, Cloves, and good store of Cinnamon, let this sauce boil a little, and when you will send the Eggs to the Table, put this sauce upon them.   

To roast Eggs upon a gridiron.  
Beat two or three new laid Eggs together, and heat an empty frying pan very well, and put these beaten Eggs into it, and let them spread about the frying pan as thin as paper, and when they are baked, cut them in four pieces and lay them on the gridiron, and break over them as many new Eggs as will lie upon them, and make a soft fire both under and over them like a Tart, and straw them with Sugar and Cinnamon, and when the Eggs are thick, take them off the gridiron in that manner, and send them to the Table.   

To roast Eggs on a spit.  
Heat your spit very hot, and tie the Eggs longwaies or otherwise upon it, and roast them like meat, and when they are roasted take out the meat and send them to the Table.   

To fry Eggs.  
Put good Butter in the Pan and heat it a little, then take the yolks of Eggs and fry them, with Sugar and Cinnamon, and make a moderate fire as to a Tart, then put the juice of Oranges or rose-water upon them.   

To roast them in hot embers.  
Put them into the hot embers, turning them oft on every side, and when they sweat they are roasted.   

To seethe Eggs with the shell.  
Put them in cold water, and make it boil a Pater noster while, and then take them out.   

To dress them after the manner of Florence.  
Take new ●●ied Eggs, and break them one by one in a pan, and let the oil be very hot, and as soon as you have put them into the oil, stir them together with a spoon or some other thing, and make them as round as may be, and turn them oft until they change colour, and yet let them not be hard within, nor overbaked, but rather soft & tender.   

Another kind of dressing them.  
Take whole Eggs and lay them into the embers, then strike them with a small stick until they break, and so let them roast, and when they are roasted, take them out and cast a little Vinegar and Parsely upon them.   

Another way.  
Dress them in the Florentine manner as aforesaid, than straw Sugar, Spice, and Salt on them, and so put them into paste as you would do Turnips, and fry them or seeth them, you may dress them also in pie passed with the foresaid stuff, adding a little verjuice, baking them like Tarts, or frying them, but let them not be overbaked, because they will be the harder, and so much the worse.   

To prepare Hogs grease.  
Take fresh lard or fat of a Hog, and cut it like to Chestnuts and salt it well, then stamp it well and let it stand for the space of a day, than set it on the fire, and if it be an hundred pounds, put in it ten or twelve quarts of water to it, and let it seeth until it be congealed, then skim it and strain it, and put it into a vessel in a fresh and cold place, and by this order it will continue a whole year or more.   

To make wine of water.  
Take the grapes of a wild vine and dry them in the son, then beat them into powder, and put them into water and it will have the taste and colour of wine, & if the grape be white it will have the same colour, if red the like.   

To make sweet white Wine.  
Take good sweet Apples according to the quantity of the Wine and stamp them well, and put half as much Honey as Apples, and mingle them together, then put it into the wine in the vessel and mingle it well: and this is done best with new wine that boileth in the Vate, or else boil these things in some vessel with some new wine, than put it to the other, and stir them together.   

To make meat for Nightingales.  
Take a dram of Almonds, two drams of Pease flower, a dram of fresh Butter, two drams of Honey, a little Saffron and two yolks of Eggs, mix them together, and set them to the fire in a pipkin, & give it to the Nightingales.   

To make a composition of Pompions or Melons.  
The Pompions or Melons would be scoured and made clean in Vinegar and not in water, and so stand a month or more in Vinegar, and if need be the vinegar may be changed, and then put them in Honey like unto a Gourd, and they are made.   

To make a Composition of Figs, very cordial.  
First prepare your Figs ready in a clean vessel, which are to be conserved, then boil the Honey and skim it well, and being hot put it on the Figs, and let them stand in it till it be cold, this you shall do four or five times, the last time take new Honey and boil it well, and put to it Ginger, Cinnamon and Cloves, than put the Figs in the pot wherein they shall remain, being conserved, these Spices must be beaten small, and set the Figs in a vessel in the sun, and now and then put Honey mixed with the Spices aforesaid, and so the Figs will be conserved.   

To make strong Vinegar and quickly.  
Take a pound of Pellitory well stamped and put it in four pottles of wine, then take the foresaid Pellitory, and boil it in four or five quarts of strong Vinegar, and so boiling put it into the cask, and in twelve days it will be good.    
FINIS.