❧ will buck his Testament. ¶ Imprinted at London, by Wyllam Copland. AS I stood in a Park, straight up by a tree Mi arrow in mi hand, mi bow rdi bent I saw where came bucks. two. or three▪ And one especial, to mine intent I struck him even in the haunch, as I was mente When he felt him hurt, he went his weigh full soon I drew to him, from. viii. of the clock tile noon. But when noon came, I brought him to a bay By the broad palm, anon I him espied Than he desired me, how he might that day Make his Testament, yet or he died I granted him anon, hit should not be denied Then take pen & Ink, & set you down to write What I shall say, and how I shall me quite. I bequeath mi body, to the cold seler I would that a lady, took the say of me And I bequeatheth mi skin, to your bow bearer The reward of mi throat, to your hounds perdie The right shoulder, is the personis quantity The left shoulder, to the perker that is fallen in age Mi suet to the fair lady is visage. My cabbage, I will the hound for strife When he hath done, cast hit on the pale Mi blood & my guttis, great to the poding wife She to make in them, so they be not stolen A morsel for a king, with a cup of ale And with wine better, who might come thereto But many times, hit is absent and go. I bequeath my tongue, that never used lesinge To the lady, when she list to break with her fast And he that me helpeth, to the quarry bring I will he have mi neck, for a short repast▪ The Ravens morsel, stick hit on a thorn fast My liver to reward, all your young hounds My small guttis, to the harp that maketh meri sounds My foot with the sinew, to hang at the door The tip of my tail, to put in your horn My bladdyr is the purse, of every colore My tuel to the crow, which beauty is worn My stonis in a pie, when ye list to scorn And he that breaketh my body, all and some Water for his hondis, is the old custom. I bequeath my grece, to the fermete pot Also the remanent, that is past abele I would that ye bake hit, and serve it forth hot In at first corpse, to the Lordis table To have some roast, I will be agreeable My bonis in broth at noon, and at night in sew When ye make your service, short ye them hew. I will that ye make Stekis, for a brekefaste Of the leniste flesh, of my body Which is good for Widow, or Maiden chaste Also the good man, will hit not deny Vinegar is the sauce, I you certify With powther of Gingir, and Sugar treicute This will I warrant, with any clerks to desput. If any thing be else, think well an this Let it be allowed, I hold hit 〈◊〉 and stable Mine executor, I make Robin redbreste I wis. The wrong to redress, he is right able He loved my flesh in life, and death hit is no fable Wherefore I trust him, above all men alone I may no more speak, my breath is nigh gone At my month mind, I will ye make a feast Of Will bucks son, and that of cowrses three To serve all that cometh there, both most & lest But other duties, than of the same shall there none be I leave the feast in writing, that cooks may hit see Far ye well now friends, I ma no longer tarry I must nediss hence go, I hear them blow the quarry. ❀ To make. three courses of a Buck, or of a Doo. THe pottage of the first course, Chine chopped in small wirtes, and than venison and frument, and then black podinges. and tripes and carp, & the tongue roasted. ❀ For the second course of Buck. The pottage stewed tripes, and Noumbles in sew, and trotters, the rape and the Hags, the shoulder rostid, & Allows roasted stekis in sauce, venigre some bake. ¶ For the third course of the buck. The pottage Mogets and Nowmbleis stewed, the hostets in sew chitterlings broiled and therbut, and Isinge and the fenche rostid and the felet, and noumbeiss roasted stakes dry, and the breast chopped and chewets, bake dowcetts, and tendreus, and the liver rostid, and if it be a Do take the lure. ¶ For to proportion all this. When the buck is deed, and dight, look that the flesh be hole and wholesome, then take up the blood with in him with a cup, or a pexe, then take the suet of the call and then cut hit but not to small and keste him to the same blood, & take a good quantity of Otemele and ceste thereto and salt, and meddle all these together with your hands for clodding of the blood, and then take the guttis that be most best therefore and wash them clean, and then turn them and put the blood therein. And the be black podinges, than take the rape and opin him by the side of the length of an inch and pike out the stuff that is with in, & pinch not the skin that is without, and than take the same stuff that ye make your black podinges and put hit in and fill your rape but not to full for breaking and take a nedyll and a thread and show it, than take the skin that is about the heart, and that is called the Erber, than take and show them, save leave a part opin for to put in your stuff, and take the same stuff that served for the black podinges & put it therein & then so him together close than cast all together in a fair seething pot with water or with broth, & prick them, and turn them well podinges and all, or else the suete willbe more in the to side than on the other and when they ●r Enough take them up & lay them upon a fair grediren and broil them, and cast on salt, and serve them forth as the course speaks of. ¶ For to make the Ifinge poding. Take the gut that is hind must of all, that is the gut of Isu, and then wash him clean with water▪ and salt, & pick away the fat that is about him, and then take fair suet & mince hit but not to small, and cast thereto a great quantity of Otemel, than take the yolks of Eggs about a four, & is Enough for one, and then cast thereto powther of Pepper, Safron and turn the out side of the gut out wards for with the turning of the gut ye shall put in the stuff, prick him and seethe him, fair bloile him on a grediron and cast salt on him, and serve him forth for an Isinge. ¶ For to make Cheterlinges. Take the small gut of the buck but not all, for we must keep of the fattest for Hags, and than take the small gut and cut him in tweine that every gut be half as long or yourself, & then turn him fair with a stick and let him lie & soak. two. or, three hours in water for he will be the sweeter, & then knife them together and make of them. two. chiterlinges or. iii. after that the stuff is, & then seth them fair & souse them, then broil them on a grediron and serve them forth. For to make the Hags. ¶ Take the maw and wash hit clean and let him soak in water also, & then the guts of the same dear and slit them fair and scrape them clean & wash them clean and let them lie in water all a night, or else as long as ye may, and then cast them into a fair pot with broth fresh, and cast there to a quantity of Noumbleis, some of the heart, and some of the kidneys & a great quantity of suette for to make them fate Enough, & when that it is bolied all together Enough, than ley them upon a fair board, & cast thereto fair gratid breed and parsley feayre picked and a little saveren and time & fair yolks of Eggs about, vi. or▪ seven. in on, and then powder of Pepper and safron but not to much, let them have sum what a brown colour, and then take. two. knifis and hew them small, and then take the Hags gut that I spoke of before and put the same stuff therein, but fill him not to full for he will swell, prick him, close him and cast in a pot and gefe him a boil, and let him soak a while, & take him up & lay him in a dish and cute of the great end that is pricked, & look that he be fat Enough with in himself, & cast broth about him and serve him forth for a good Hags. ¶ For to dight Tripes of the same Buck. Cut the womb and cast out the herbis, and take scalding hot water, let hit not be to hot, and scald the Tripes feire and then let them soak in the water all the night and ye may, and take and cast them in a pot of fair water and boil them tender and then take and put them in fair cold water, & then wash them and pike them white and let the fat be on them still; and then take the fattest tripe and ley him in a souse and the cheterlings together, and if so be that yeserue them in haste make the souse the sharper of ale and salt, and then take a fair grediron and lay your tripe there upon, and broil them fair & brown and put them in dishes and serve them forth. Then take another leaner tripe and cut him & dice him of the bred of a dise and cast him in a fair pot with strong broth & cast thereto powther of Pepper and saffron, and a little breed drawn thorough a streynor, and then set him to the fire and boil him but let it not be thick, and when he is enough set him out and season them up with vergis & a good quan tight of Ginger and salt & dress them forth for stewed Tripe. ¶ For to dight the Moget. Scaled him fair and white, and cast him in a posnete with fair water and seth him till the be tender and then take him up, and take water and salt and rub him between thy hands till he be white, and keep him hole and cast him in a fair pot, and cast thereto fair strong broth and a morsel of fair Liar beef, or Moton with all & cast thereto fair leaves of parsley enough and let hit seth together a good pretty while, and then set him fro the fire & cast there in Safferon and salt, and powder of Ginger and Uergis together, but put hit not therein till thou shalt serve it forth, and then dress it in a dish the herbs and the hole Moget together and broth enough there with & that is Mogets of the buck or of the do. ¶ For to make the Trotters of the Buck. Take the four feet and scald them fair & white and cast in a pote and boil them tender, & then take them up and lay them in fair water and salt and cleave themfaire and ley them in a dish and cast there on leaviss of parseley and vinegar, & serve them forth and that been the Trotters. ¶ For to dight the tongue of the same buck. Scaled him fair and scrape him and let him come in no coldewater, for than he will be tough, & parboil him in water and salt, & put him on a brooch and roast him & baste him well or else he will be dry draw him out and lay him in a fair dish and cast on salt and serve him forth. ¶ For to dight the liver of the same buck. Look, he be hole, and take the gall out & take a fair grediron and fair spilts upon it, and take the same liver and ley there upon and let hit have an easy five and prick him well with a prick & roast him fair ley him a dish, cast in him salt & serve him forth. ¶ For to proportion the flesh of the same buck. Take a side and lay him in powther all night, or else seth him in water and salt & then cut him in twain and b●ude it fair and take the roast side and cut it in pecis, and thou wilt serve hit with frument & then take the same broth and put thy venison therein and keep it hot, and take the breast & cut the skin endlonges and overthwart to the bone, and then cast thereon grated bread & powther of Ginger, & boil hit on a saw grendiron brown both sides, & then ley him in a dish & serve him forth for a good carp. ¶ For to make small wortes. Take the chine and chop him every piece an inch broad and then piece hit fair and wash him & cast him in a pot and cast thereto strong broth, & seat him on the fire and toil him with a pot staff till he seethe for quailing, and then he shall be brown of his own kind, and then set him down and skime him fair, and cast on him Otemel, and then take herbs of the best that thou can get for wortes, and hew them small, when the flesh is half Enough cast in thy wortes and let them, seethe together, and look it be sum what brown of his own kind, & cast there on saffron and salt, dress him in dishes, flesh and wortes together, & serve him forth for small wortes ¶ For to make Frument. Take fair wheat that is fair picked and clean and pile him well and wash him in many waters & cast in a pot of hot sethinge water and let him seethe till they be tender, and then take them up, and cast him in another fair pot and cast thereto liar of beef and Moton, and cast thereto sweet milk & set him over the fire and steer them to the boil, and then seat them down & let them seethe, & look the be thick enough of his own kind, and cast therein saffron and salt, when it is enough serve them forth in fair dishes Take the venison that is ordained therefore & serve it forth in other dishes by, & cast thereon fair broth of the same, & serve it forth for Frument & Uènison. ¶ And than as for other Potages, stewed Trypys, that is dight ready. And than for to make the numbles in sew. Take the numbles and look that they be clean, & look they be not gored, and mince them small even raw and unwashen and put them in a fair, pot and cast thereto strong broth & set him on the fire & steer him well till he boil, & then skime him & look he be brown of his own kind, them cast thereto a good quam Powther of Canell and Powther of Pepper some, and then take bread and scald hit and let the numbles be new Enough for to give himself a good colour else take blood of a good sheep or of a good kid & draw hit with the breed & liar up thy pot therewith but not to thick. Than when it is Enough set him out and cast in him a quantity of vinegar and salt and a little saffron, but let his own colour be these and then serve him forth. And then for the other pottage, mogetts be made ready. For to make Numbleis stewed. Take the numbles and look that they be clean washed and dight, and then cut them to the length of the breed of half a thumb and sum what more, and then put them on a brooch and roast them till they be half Enough and put them in a fair pot and cast thereto strong broth and wine together, and a good quantity of Canell and powther of Pepper, & Reasons of Corans, and let them boil together and then lire him up with crusts of breed drawn with with wine or else with breed toasted, other else the yolks of Eggs when they be sodin herd, and break them small and cast there among powther of ginger, & powther of Clowes and of Mace, and melt all these together & when thou shalt serve hit forth cast therein vergis & a little vinegar, and if thou lyre him up with bread cast therein vinegar and vergius, and ginger, & powther of clowes & mace, & give him a colour of saffron and look that he be sum what eager dowce and serve it forth in dishes. ¶ For to make Hostes. Take the fair bones of the buck, that is called the marrowbones and cut away all the flesh about him and break the bones at every end that ye may see the mary or else hit will waste away, & then cast them in a fair pote and caste thereto broth and wine, and other manner flesh of the buck what ye will & then set him on the fire and toil him with a potstafe till he boil, and than cast thereto Onions, minced but nothing small, and then cast thereto Herbs, parsley Isope, savoury, and Time, and let all these be boiled together and cast thereto a quautite of Canel & powther of Pepper, Clowes and Mace, and let all these boil together, when it is enough cast thereto vinegar and salt, and look he have a brown colour of his own kind or else cast thereto saffron and sanders together but not to much, & take up thy bonis and ley them in a dish or in a charger and cast the same broth upon him and serve them forth for Hosts in sew. ¶ For to depart our flesh the on of the sides in Fru mente and carp together. And then take the other side and take out the fillet and roast the side, & pick away the utter skin, when it is roasted cut him fair every rib fro other and put them in a fair Charger and take varges, and vinegar & wine together and cast thereto powther of Canell and Ginger and Pepper some and make it almost boiling hot on the fire in a pot, or a dish and cast it on the breast that is choppid, and cast there in salt and serve him forth for breast choppid. And then take thy fellet and cut away the senowiss of the to side and the bonis that is on the other side and parboil him and put him on a small spit and roast him fair, and put him in a fair dish, and then cast on him salt & powther of ginger meddled together and serve him forth for a good meat. ¶ For to cut out kindly the fowche. Take of the buttocks of him by the inner joint of of the loin, and let both the loins sit together & not departed in no wise, and the flank set therein also and of the otter side of the rib, and leave therein the Kidneys, of the numbles sitting still. And if it be of a Fawn, or else a small Der, cut of the buttocks somewhat without the inner joint for I speak by cause of the rostiuge, and put him on a great brooch and bind him so fast, and let him have. iii, or illi. hours roasting, and then draw him out & lay him in a Charger and cast on Saite, and serve him forth, and then put the shoulder on a fair brooch & roast him fair, and the call about him, and cast on salt and serve him forth also: Then take the fattest piece of the hawnche and cute him out in. two. pieces. or, two. after that ye have stuf for to take and parboil him in water and salt, and ley him up & let him be cold. And then take fair flower and make passed and make thy cakes fair and broad and take powder of Pepper and salt, and meddle all together, and take thy pieces of venison & lay them in thy cake and put the same stuff there upon above hit and beneath hit, and then close him fair & bake him and serve it forth for pasteys of Uenyson. ¶ For to make Chewets bake. Take a clod of the same venison and mince it small and suet amongs it, cast thereto powther of Pepper saffron and salt, and a little of sweet wine, and make small cofins and put in fair pieces of marrow, and take the same stuff and fill it therewith, and put therein heard yolks of Eggis Clowes, Mace, and Rasons of corans yvoughe, Then close him saire & bake him and serve him forth for Chewets. ¶ For to make tart Barbones. Take fair yolks of Eggs and sweet wine for to make the paste, and for to make the stufe. Take tender cheese of. three weeks old or of a fortnight & pair him clean and cast him in to a mortar & grind him small and cast thereto a good quantity of yolks of Eggs and a good quantity of sweet cream, and fair clarified butter, Sugar, and Saffron medal all these together, but make it not to thin, then make thy coffins of thy paste abovesaid, & make them broad with low borders, then lay thy stuff therein & spread it all abroad. Than take the same paste and drive him thine and cover thy coffin there with, and pinch him, cut the lid somewhat above to make an Issue colour him with Saffron, bake him fair and cast on Sugar, and serve him forth for a good Cart. ¶ For to make Bawderikes. Take sweet cream and a quantity of Manchet bread and draw all thorough a strainour than cast all into a fair pote and set it on the fire and give him a little boil then set him down, than take fair yolks of Eggs and strain them thorough a straynour & then cast them small running into that pote, take a pot n1 and stir it well that it quail not then gife him a little heat and look it be standing Enough then cast thereto fair clarified butter and sugar Enough and a good deal of Saffron and salt, medil these together but make it not to thine, if it be on a flelshe day take fair marry minced small in stead of butter & ye will. And for to make the paste. Take yolks of Eggs & fair manchet flower and Saffron and somewhat of Sugar, and medill all this together and make thy paste, and make broad Cakes and thin & look thy stuff be cold and standing Enough, than take that same stuff and plat him of breadth upon a cake and cover it with another cake and close him well, than carve him out in the mids of both the cakes stuff & all the breed of a sauser & close it well that the stuff go not out, and leave a good large hole in the midst, of bawdricke wise, then bake him fair and cast on sugar, and serve him forth: Finis. ꝙ. john Lacy.