A BOOK OF COOKRYE. Very necessary for all such as delight therein. Gathered by A. W. And now newly enlarged with the serving in of the Table. With the proper Sauces to each of them convenient. AT LONDON Printed by Edward Allde. 1591. The order how Meats should be served to the Table, with their sauces. The first course. Pottage or stewed broth. boiled meat or stewed meat. Chickens and Bacon. Powdered Beef. Pies, Gooce, Pig. Roasted Beef. Roasted Veal. Custard. The second course. Roasted Lamb. Roasted Capons, Chickens. Pehennes. Baked Venison, Tart. The service are Supper. Pottage or Sew. A Salad. A pigs petitoe. Powdered beef sliced. A shoulder of mutton or a breast. veal, Lamb, Custard. The second course. Capon's roasted. Coneys roasted. Chickens roasted. A Pie of Pigeons or Chickens. Baked Venison, tart. The service at Dinner. Brawn and Mustard. Capons stewed in white broth. A Pestle of Venison upon brews. A chine of Beef & a breast of mutton boiled. Chewets or Pies of fine mutton. Three green geese in a dish, sorrel sauce. For a stubble goose, mustard and vinegar. After Alhalowen day a Swan, sauce Chaudron. A Pig. A double Rib of beef roasted, sauce Pepper and Vinagre. A loin of Veal or breast, sauce Oranges. Half a Lamb or a Kid. Two Capons roasted, sauce wine & salt, Ale and Salt except it be upon sops. Two Pasties of fallow Dear in a Dish. A Custard. A Dish of Leash. The second course. Jelly. Peacock, sauce wine and Salt, Two Coneys or half a dozen of rabbits. sauce Mustard and Sugar. Half a dozen of chickens upon sorrel sops. Half a dozen of Pigeons. Mallard. Teal. Gulls. stork. Sauce Mustard and Vinagre. Hernsew. Crane. Curlew. Bittur. Bustard. Sauce Gallentine. Fesand, sauce water and salt with Onions sliced. Half a dozen of Woodcocks, sauce Mustard and Sugar. Half a dozen of Partridges. Half a dozen Rails sauced as the Fesand. A dozen of Quails. A dish of Larks. A pasty of red Dear. Tart, Ginger bread, Fritters. Service for Fish days. BVtter. A Salad with hard Eggs. Pottage of sand eels and Lamprons. Red Hearing green broiled sugar strewed upon. White Hearing. Ling. Haburdine. Sauce Mustard. Salt salmon minced, sauce mustard and Vinagre and a little Sugar. Powdered Cunger. Shad. Mackrel. Sauce Vinagre. Whiteing, sauce with liver and mustard. Plaice, sauce sarrel, or Wine and Salt, or Vinagre. thorn back, sauce Liver and Mustard, Pepper and Salt strewed upon it after it is bruised. Fresh Cod, sauce Gréensauce. Base, Mullet. Eels upon Sops. Roches upon Sops. Perch. Pike in Pike sauce. Trout upon Sops. Tench in Jelly or in Griselda. Custard. The Second course. ¶ Flounder in Pike sauce. Fresh Salmon. Fresh Cunher. Brit. Turbut. Holibut. Sauce Vinagre. Bream upon sops. Carp upon sops. Soles or any other fish fried, sauce the dripping. Roasted Lampruns. Roasted Porpos. Sauce galentine. Fresh Sturgeon. Crevice. Crab. Shrimps. Sauce Vinagre. Baked Lamprye. Tart. Figs. Apples. Cheese. Raisins. Pears. Almonds blanched. To make sauce for capons or Turkey Fowls TAke Onions and slice them thin, and boil them in fair water till they be boiled dry, and put some of the gravy unto them and pepper gross beaten. Sauce for a roasted Stock Dove. TAke Onions and mince them not too small, and boil them in a little claret Wine, and when they be boiled almost dry, put thereto Vinagre. Sugar, Pepper and some of the gravy of the Stockdove. To make sauce for a capon an other way. TAke Claret Wine, rose-water, sliced Oranges, Cinnamon and ginger, and lay it upon Sops, and lay your Capon upon it. Sauce for capons, Pheasant, Partridges or Woodcocks. ONions sliced very thin, fair water and pepper gross beaten. Chauldron for a Swan. TAKE white Bread and lay it in soak in some of the broth that the Giblets be sod in, and strain it with some of the blood of the Swan, a little piece of the Liver and red Wine, and make it somewhat thin, and put to it Cinnamon and ginger, pepper, Salt and Sugar, & boil it until it be somewhat thick, and put in two spoonful of the gravye of the Swan, and so serve it in saucers being warm. Galandine for a crane or a Hearne or any other Fowl that is black meat. Toast Bread and lay it in soak in vinegar, and strain it with Vinagre and a little Claret wine, boil it on a chasingdish of coals and put in it sugar, Cinnamon, and Ginger. For Stewed and boiled Meats. To stew a Capon. TAke the best of the Broth of the pot, and put it in a pipkin, and put to it Currant and great raisins, Dates quartered and onions fine minced, strained bread & time, and let them boil well together: when they be well boiled, put in your prunes, season it with cloves, mace, pepper, and very little Salt, a spoonful or two of Vergious, and let it not be too thick. And your Capon being boiled in a pot by itself in fair water & salt to keep it fair, and thus you may boil a Chicken, vele, beef or mutton after this sort. To stew a Capon in lemons. SLice your Lemons and put them in a Platter, and put to them white Wine and rose-water, and so boil them and Sugar till they be tender. Then take the best of the broth wherein your Capon is boiled, and put thereto whole Mace, whole pepper & red Currant, barberies, a little time, & good store of Marrow. Let them boil well together till the broth be almost boiled away that you have no more than will wet your Sops. Then pour your Lemons upon your Capon, & season your broth with Vergious and Sugar, and put it upon your Capon also. To boil a Capon in white broth. Boil your Capon in fair liquor and cover it to keep it white, but you must boil none other meat with it, take the best of the broth, and as much verjuice as of the broth if your Vergious be not too sour, and put thereto whole mace whole pepper, and a good handful of Endive, lettuce or borage, whether of them ye will, small Raisins, Dates, Marrow of marrow bones a little stick of whole Cinnamon, the peel of an orange. Then put in a good piece of Sugar, and boil them well together. Then take two or three yolks of eggs sodden, and strain them, and thick it withal, & boil your prunes by themselves, and lay upon your Capon pour your broth upon your Capon. Thus may you boil any thing in white broth. An other to boil a capon in white broth. FIrst take Marrow bones, break them and boil them and take out the marrow. Then seethe your Capon in the same liquor. Then take the best of the liquor in a small Pot to make your broth withal. Then take Currant, Dates and prunes, & boil them in a pot by themselves till they be plum, then take them up and put them into your broth, then put whole Mace to them and a good quantity of beaten Ginger & some Salt. Then put the Marrow that you did take from the bones, and strain the yolks of Eggs with Vinager, and put them into your broth with a good piece of Sugar but after this it must not boil: them take bread and cut thereof thin sippits, and lay them in the bottom of a dish. Then take sugar and scrape it about the sides of the dish and lay thereon your Capon, and the fruit upon it and so serve it in. To make Sops for a capon. TAke toasts of Bread, Butter, Claret wine and slices of Oranges, and lay them upon the toasts and Cinnamon Sugar and Ginger. To make Sops for chickens. first take Butter and melt it upon a Chasingdishe with Coals, and lay in the Dish thin toasts of Bread, and make Sorrell sauce with Vergious and Gooseberries, seeth them with a little verjuice and lay them upon. To boil a capon in Brows. YOu must boil your Capon with fat meát, then take the best of the broth and put it in a pipkin, & put whole Mace to it, whole Pepper, some red Currant, half as much white wine as you have of broth, good store of Marrow and Dates, and scum them clean and keep your liquor very clear, and season it with Vergious and Sugar, and then lay your Capon upon brows finely cut, and so pour your broth upon it. To boil a Capon. TAke your Capon and boil it tender, and take out a little of the broth and put it in a little pipkin with whole mace and a good deal of ginger, and quartered Dates, and boil your corances and prnnes in very fair water by themselves, for making of your broth black and thicken your broth with yolks of eggs and wine strained together or a little Vergious, and let your broth boil no more when you have thickened it, for it will quail. Then cut sippits in a platter, and lay in your Capon, and lay your fruit upon it, so doing serve it out. To boil a Capon with Oranges or Lemons. TAke your Capon and boil him tender and take a little of the broth when it is boiled and put it into a pipkin with Mace and Sugar a good deal, and pair three Oranges and pil them and put them in your pipkin, and boil them a little among your broth, and thicken it with wine and yolks of eggs, and Sugar a good deal, and salt but a little, and set your broth no more on the fire for quailing, and serve it without sippets. To boil a Coney with a Pudding in his Belly. TAke your Coney and slay him, & leave on the ears and wash it fair, and take grated Bread, sweet Suet minced fiine, corances and some fine herbs, penerial; winter savoury; parseley, spinach or beets, sweet marjoram, and chop your herbs fine, and season it with Cloves, Mace and Sugar, a little cream and salt and yolks of Eggs, and Dates minst fine. Then mingle all your stuf together, and put it in your Rabbits belly and sow it up with a thread, for the broth take mutton broth when it is boiled a little, and put it in a pot whereas your Rabet may lie long ways in it, and let your broth boil or ever you put it in, then put in Gooceberies or else Grapes, corances and sweet Butter, Vergious, Salt, grated bread and Sugar a little, and when it is boiled, lay it in a dish with Sops. And so serve it in. To boil Chickens or Capons. FIrst boil them in fair water till they be tender. Then take Bread and steep it in the broth of them, and with the yolks of four or five Eggs, & Vergious or white Wine strain it and therewith season your broth and your Capon in it. Then take Butter, parsley and other small herbs, and chop them into it. And so serve them forth upon sops of Bread. To seethe chickens in Lettuce. TAke a neck of Mutton with a marrow bone, and so let it seeth, and scum it clean and let it boil well together, and when it is enough: then take out some of it and strain it, and put in your Chickens. Then take a good many lettuce and wash them clean and put them in. Then take a little white Bread and strain it and put it into the pot to thick it withal. Then put a little whole mace to season it with Pepper and Vergious, and a little sugar, and cut sops and lay them on, and put on the marrow and so serve them. To boil chickens with herbs. TAke your Chickens and scaled them and truss the wings on, & put their feet under the wings of your Chickens, and set them on in a little pot and scum them fair, when they have boiled: put in spinach or Letuice a good deal, and Rosemary, sweet butter, verjuice, salt and a little Sugar and strained Bread, with a little wine, and cut sippets, and serve it out. So may you boil Mutton, or Pigeons, or Conny. To seethe Hens and capons in Winter, in white-broth. TAke a neck of mutton & a marrow bone, and let them boil with the Hens together, then take Carrot roots, and put them into the pot, and then strain a little bread to thick the pot withal and not too thick, season it with Pepper & verjuice, and then cover them close and let them boil together, then cut Sops and put the broth and the marrow above, and so serve them. To stew capons. TAke the best of your mutton broth and put thereto a little whole pepper, and a little whole Mace, Parcely, and time, and boil them. Then put in half a dish of sweet Butter, Vergious, and a piece of Sugar. Then take a good quantity of Gooseberries, and boil them by themselves in a little broth, and pour them upon your chickens, put into your broth a spoonful of yeast. To stew Sparrows. TAke Ale and set it on the fire, and when it seetheth scum it, and then put in your Sparrows and small Raisins, Sugar and Cinnamon, Ginger, and Dates, and let them boil together, and then take marrow or Butter, and a little verjuice, and keep it close. And when it is enough, make Sops in Platters and serve them forth. To stew Sparrows. TAke good Ale a pottle, or after the quantities more or less by your discretion, and set it over the fire to boil, and put in your sparrows and scum the broth, than put therein Onions, Percely, Time, Rosemary chopped small, pepper and Saffron, with Cloves and Mace, a few. And make sippets as you do for Fish, and lay the Sparrows upon with the said broth, and in the seething put in a piece of sweet Butter, and verjuice if need be For to stew Larks. FIrst take them and draw them clean, and cut off their feet, and then take a good deal of wine in a platter, and take a good deal of marrow, and put it in the Wine and set them on a Chafing dish, and let them stew there a good while, then take a quantity of small Raisins, and wash them clean and put them into the broth, and take a little sugar, and Cinnamon, and a few crumbs of manchet bread, and put them into the Larks, and let them stew altogether, then take and cut half a dozen toasts, and lay them in a Platter, than put them in a dish with broth, and serve them out. To stew Sparrows or Larks. TAke the best of Mutton broth, and put it in a Pipkin, and put to it a little whole Mace, whole Pepper, Claret wine, Marigold leaves, Barberies, rose-water Vergious, Sugar, and Marrow: or else sweet Butter. Parboil the Larks before and then boil them in the same broth and lay them upon Sops. To boil a Duck. Seethe the Duck with some good marrow bones or Mutton, and take the best of the broth, and put therein a few Cloves, a good many sliced onions, and let them boil well together till the Onions be tender, and then season your broth with Vergious, and a little sugar & salt, and a little bruised pepper, take up your Duck and lay it upon sops and give it two slices upon the breast, and stick it full of cloves & pour the broth upon it. To stew a wild Mallard. TAKE a wild Mallard, with a piece of Mutton, and set him on the fire, and let him seeth, and scum him clean, then strain a little bread and put it in, stice half a dozen of Onions, and take whole pepper and put it in, and season it well with Vergious, and cover it close and let it boil till it be enough, Then put it in a platter and serve it without Sops. To boil Stockdoves. seeth them with Beef or Mutton, take the best of the broth and put it in a pipkin, and put thereunto Onions finely minced, and a few Currant, and so boil them till they be very tender, and season them with verjuice, and a little sweet butter, and pour them upon your Stockdoves when they be laid upon the Sops. To stew a hinflank of Beef without fruit. Boil your flank of beef very tender, till the broth be almost consumed, then put the broth into a pipkin, and put to it Onions, Caret roots shred small, being tender sodden before, and pepper gross beaten, verjuice, and half a dish of sweet butter, and to lay it upon. To stew a Neares foot. FIrst let your Neat's foot be scalded and made clean. Then take Onions, slice them and boil them well in fair water. Then take half water and half Wine, so much as need to serve for the boiling of the Neat's foot (which will be soon enough) and put it in a pipkin, put therein some Cloves, and a little whole pepper, and take the onions out of the water they were sodden in, and put them into the same pipkin, and the Neat's foot with them till it be almost enough. Then take a little verjuice, half a dish of sweet butter and a little sugar, and let them boil a little together, and serve them in upon Sops. An other to stew a Neat's foot. Boil the Onions in Muscadel: and put thereinto a few Currant, whole pepper and cloves: then put in your Neat's foot and boil it tender and season it with a good piece of butter, and when they be well boiled, lay them upon sops and cast about your dish sides a little powder of Ginger. To boil a Leg of Mutton with lemons. WHen your mutton is half boiled, take it up, cut it in small pieces, put it into a Pipkin and cover it close, and put thereto the best of the broth, as much as shall cover your Mutton, your Lemons being sliced very thin and quartered and corances: put in pepper gross beaten, and so let them boil together, and when they be well boiled, season it with a little verjuice, Sugar, Pepper gross beaten, and a little , so lay it in fine dishes upon sops, it will make iij. mess for the table. To boil Mutton with Endive, Borage, or Lettuce, or any kind of herbs that may serve thereunto. WHen your Mutton is well boiled, take the best of the broth, and put it in a Pipkin, and put thereto an handful of Endive, borage, or what herbs you list, and cast thereto a few corances, and let them boil well, and put thereto a piece of upper crust of white bread, season it with pepper gross beaten, and a little Vergious, and a little sugar, & so pour it upon your meat. To boil mutton for a sick body. Put your mutton into a Pipkin, seeth it and scum it clean, and put thereto a crust of Bread. Fennell roots, Percely roots, Currant, great Raisins, the stones taken out, and herbs according as the patiented is. If they be cold, hot herbs may be borne: If they be hot cold herbs be best, as Endive, Cinnamon, violet leaves, and some Sorrel: let them boil together. Then put in Prunes, and a very little salt, this is broth for a sick body. To make balls of Mutton. TAke your Mutton and mince it very fine with Suet. Then season it with Sugar, cinnamon, Ginger, Cloves & Mace, Salt, and raw Eggs. Make it in round balls. Let your broth seethe ere you put them in. Make your broth with Currant, dates quartered, whole Mace and salt. Thick it with yolks of Eggs, and Vergious, and serve it upon Sops. How to boil pigs Pettitoes. TAke your Pig's feet, and the Liver and Lights, and cut them in small pieces, then take a little mutton broth and apples sliced, Currant, sweet butter, verjuice and grated bread, put them altogether in a little pipkin with salt and Pepper, parboil your pettitoes or ever you put them in your Pipkin, then when they be ready, serve them upon sippets. To still a cock for a weak body that is consumed. TAke a red Cock that is not too old, and beat him to death, and when he is dead, flay him and quarter him in small pieces, and bruise the bones every one of them. Then take roots of Fenell, parsley, and succory, Violet leaves, and a good quantity of Borage, put the Cock in an earthen pipkin and between every quarter some roots, herbs, corances, whole mace, Anis seeds, being fine rubbed, and liquorice being scraped and sliced, and so fill your pipkin with all the quarters of the Cock, put in a quarter of a pint of rose-water, a pint of white wine, two or three Dates. If you put in a piece of gold, it will be the better, and half a pound of prunes, and lay a cover upon it, and stop it with dough, and set the pipkin in a pot of seething water, and so let it seeth twelve hours with a fire under the brass pot that it standeth in, and the pot kept with liquor twelve hours. When it hath sodden so many hours, then take out the pipkin, pull it open, and put the broth fair into a pot, give it unto the weak person morning and evening. To make a Hodgepodge. Boil a neck of Mutton or a fat rump of Beef, and when it is well boiled, take the best of the broth and put it into a pipkin and put a good many onions to it, two handful of marigold flowers, and a handful of parseley fine picked and gross shred and not too small, and so boil them in the broth and thick it with strained bread, putting therein gross beaten pepper, and a spoonful of Vinagre, and let it boil somewhat thick and so lay it upon your meat. To make puddings of a Swine. TAKE the blood of the Swine, and swing it, than put thereto minced onions largely with Salt, and the Suet of the Hog minced. Then take the guts clean washed, and stuff them with the aforesaid stuff: and so seethe them, then broil them upon the coals, and serve them forth. To make white Puddings of the Hogs Liver. YOu must parboil the Liver, and beat it in a mortar, and then strain it with Cream, and put thereto six yolks of Eggs and the white of two Eggs, and grate half a halfpenny loaf of light Bread, and put it thereto with small Raisins, and Dates, Cloves, Mace, Sugar, Saffron, and the suet of Beef. Eisands with Otemeale groats. TAke a pint of Cream and seeth it, and when it is hot, put thereto a pint of Otemeale groats, and let them soak in it all night, and put thereto viii. yolks of eggs, and a little Pepper, Cloves, mace, and saffron, and a good deal of Suet of beef, and small Raisins and Dates, and a little Sugar. To make Liverings of a Swine. FIrst parboil the Liver, then stamp it in a Mortar, and when it is small enough, put it in a vessel, and put to it suct, yolks of Eggs, pepper, cloves, Mace, and Salt. Then take your Guts clean washed, and stuff them with the foresaid stuff, then boil them, that done serve them forth. How to make a Pudding in a Turnip root. TAke your Turnip root, and wash it fair in warm water, and scrape it fair and make it hollow as you do a Carrot root, and make your stuff of grated bread, and Apples chopped fine, then take Currant, and hard Eggs, and season it with Sugar Cinnamon, and Ginger, and yolks of hard eggs and so temper your stuff, and put it into the Turnip, then take fair water, and set it on the fire, and let it boil or ever you put in your Turnips, then put in a good piece of sweet Butter, and Claret Wine, and a little Vinagre, and rosemary, and whole Mace, Sugar, and Currant, and Dates quartered, and when they are boiled enough, then will they be tender, then serve it in. A Pudding in Eggs. TAke and boil your Eggs hard, and blanche them, and cut off the Crown of them, and take then of the yolks and chop them, Beets boiled, and yolks of hard eggs, grated Bread, and Currant, Salt Sugar, Cinnamon, and Ginger, and then put the yolks of raw Eggs, and mingle them altogether, then put in your Eggs, then for your broth take a little Mutton broth, Currant, Dates, Sugar, a little salt and butter, thicken it with yolks of Eggs, verjuice and a little sugar, so serve it in. A Pudding in a Tench. TAKE your Tench and draw it very clean, and cut it not over low. Then take beets boiled, or spinach, and chop it with yolks of hard Eggs, Currant, grated Bread, salt, Pepper, Sugar and Cinnamon, and yolks of raw Eggs, and mingle it together, and put it in the Tenches' belly, than put it in a platter with fair water and sweet butter, and turn it in the Platter, and set it in the Oven, and when it is enough, serve it in with sippits and pour the liquor that it was boiled in upon it. To make a pudding in a Carrot root. TAke your Carrot root and scrape it fair, then take a fine knife and cut out all the meat that is within the root, and make it hollow, then make your pudding stuff of the liver of a gooce or of a Pig, with grated bread, Currant, Cloves and mace, Dates, Pepper, Salt and Sugar, chop your Liver very small, and parboil it ere you chop it, so done, put it in your hollow root. As for the broth, take mutton broth with corances, carats sliced, salt, whole Mace, sweet Butter, Vergious and grated bread, and so serve it forth upon sippets. A Pudding in a cucumber. TAke your cucumber and cut out all the meat that is within it, then take a Liver of a Lamb or Pig, and Grapes or Gooceberies, and grated bread, pepper, salt, Cloves and mace, and a little suet, and the yolks of three Eggs, and mingle altogether and put in the cucumber, and let your broth boil or ever you put it in: the broth must be made of Mutton broth, Vinagre, and Butter, strained bread, and Salt, and so serve it out. How to dress Neatstungs. FIrst boil them till they be very tender, then make toasts of bread, and toast them till they be very black, then wash the same toasts in fair water, and put them in a fair earthen Vessel, and then put to them flesh broth, Vinagre, red Wine, Cinnamon and Ginger, and strain these altogether, so that it be not too thick, and put thereto Sugar and salt, and boil all these together, then cut your tongues in fair leshes, and so fry them in sweet Butter, and that done, put the Leshes into your sauce, and then let them boil well together, and so serve them with the same sauce. A broth for a Neatstung. TAke Claret wine, grated Bread, Currant, sweet Butter, Sugar, and Cinnamon, boil them altogether. Then take the Neat's tongue and slice it and so lay it in your dish with sippets and serve it in. A boiled Salad. TAke spinach and boil it and chop it, and when it is chopped, pour it in a little Pipkin, with Currant, sweet Butter, Vinagre, and Sugar, boil them altogether, and when they are boiled put it in a dish, and lay sippets round about, and strew sugar upon them and serve them out. ¶ For Fish. To seeth a Pike. Scour your Pike with bay Salt, and then open him on the back, fair wash him, and then cast a little white Salt upon him. Set on fair water well seasoned with Salt. When this liquor seetheth, them put in your Pike and fair scum it, them take the best of the broth when it is sodden, and put it in a little Chaffer or Pipkin, and put thereto parsley and a little Time, Rosemary, whole Mace, good Yeast, and half as much Vergious as you have liquor, and boil them together, and put in the Liver of the Pike, and the kell, being clean scaled and washed, and let them boil well, than season your broth with pepper gross beaten, with salt not too much, because your liquor is Salt that your Pike is boiled in, put therein a good piece of sweet Butter, and season it with a little Sugar that it be neither too sharp nor too sweet. So take up your pike and lay it upon Sops the skinny side upward, and so lay your broth upon it. A Pike sauce for a Pike, Bream, Perch, roch, Carp, Flounder, and all manner of Brooke fish. TAke a posy of Rosemary and Time, and bind them together, and put in also a quantity of Parcelye not bound, and put it into a Cauldron of water, salt, and Yeast, and the herbs, and let them boil a pretty while, then put in the Fish, and a good quantity of Butter, and let them boil a good while, and you shall have your Pike Sauce. For all these Fishes above written if they must be broiled: take sauce for them, Butter, Pepper and Vinagre, and boil it upon a chafing-dish, and then lay the broiled fish upon the dish, but for Eels and fresh Salmon nothing but pepper and Vinagre over-boyled, and also if you will fry them, you must take a good quantity of Percely, after the Fish is fried, put in the percelye into the Frying pan, and let it fry in the butter, then take it up and put it on the fried Fish, as fried Plaice, Whiteing, and such other fish, except Eels, fresh Salmon and Cunger, which be never fried, but baked, broiled, roasted and sodden. How to seethe a carp. CVt the throat of your Carp, & save the blood in a saucer, and take your carp and scour him with Salt, take out the gall and the Guts, and leave the Liver and the fat in the belly of the Carp, set on your liquor, water and Salt to seethe him, and when your liquor seethes, put in your carp or ever he be dead, and take good heed for springing out of the Pan, for it is ever good to seeth fish quick, for it maketh the fish to eat hard. Take the best of the broth and a little red Wine, good store of Vergious, new yeast, with the blood of the Carp strained, and so put it in a Pipkin with Currant, whole Pepper, and boil them altogether, put thereto half a dish of sweet butter, and a little time, and Barberies if you have them, and when they be well boiled, season it not too sweet nor too sharp, and then pour it upon your carp. To seethe roaches, Flounder, or Eels. MAke ye good broth with new yeast, put therein verjuice, salt, parseley, a little Time, and not much rosemary and pepper, so set it upon the fire and boil it, and when it is well boiled put in the roaches, Flounder, Eels and a little sweet butter. To seethe a Gurnard. OPen your Gurnard in the back, and fair wash and seeth it in water & Salt, with the fishy side upward, and when it is well sod, take some of the best of the broth if you will, or else a little fair water, and put to it new yeast, a little verjuice, parseley, rosemary, a little time, a piece of sweet butter, and whole Mace, and let it boil in a pipkin by itself till it be well boiled, and then when you serve in your Gurnard, pour the same broth upon it. To seethe a Dory or a Mullet. Make your broth light with yeast, somewhat savoury with salt, and put therein a little Rosemary, and when it seethes put in your fish, and let it seethe very softly, take fair water and verjuice a like much, and put thereto a little new Yeast, corances, whole pepper and a little Mace, and Dates shred very fine, and boil them well together, and when they be well boiled, take the best of your broth that your fish is sodden in, and put to it sttrawberyes, gooseberyes, or barberries, sweet Butter, some Sugar, and so season up your broth, and pour upon your Dorry or Mullet. To seethe Turbut or Cunger. SEt on water and salt, and season it well, if the Turbut be great quarter him into four quarters, if he be small, cut him but in half, if it be a Burt, seeth it whole after this sort. When your liquor doth seeth, put in your sish and let it seethe very softly till it be sodden enough, and when it is sodden, take it not up till the liquor be cold. Then take half white Wine, with Vinagre and the broth that it was sodden in, and lay the fish in it to souse, Cungar, Sturgeon, and all Fish that is to be soused, in like manner saving you must seethe your Sturgeon in water and Salt, and souse it with white Wine. How to seethe Shrimps. TAke half water and half beer or Ale, and some salt good and savoury, and set it on the fire and fair scum it, and when it seetheth a full wallop, put in your Shrimpes fair washed, and seeth them with a quick fire, scum them very clean, and let them have but two walmes, then take them up with a scummer, and lay them upon a fair white cloth, and sprinkle a little white salt upon them. Bake Meats. For fine Pies of Veal or Mutton. parboil your meat and shred it fine, and shred your Suet by itself. When your Suet is fine shred put it to your Mutton or Veal and mince them together, put thereto half a dozen yolks of Eggs being hard sodden and fine minced, small Currant, dates fine minced, season it with cloves and mace, Cinnamon and Ginger, a very little Pepper, a handful of Carowaies, Sugar and Vergious, and some Salt, and so put it into your paste being Chewets or Trunk pies. For Pies of Mutton or Beef. SHred your meat and Suet together fine, season it with cloves, mace, Pepper, and some Saffron, great Raisins, Currant and prunes, and so put it into your Pies. To bake a Neat's tongue. Seethe your Neat's tongue very tender and slice it diamond slices, wash it with verjuice, season it with Pepper and salt, cinnamon and ginger, then lay it into your coffin with Currant, whole Mace, Onions being very small minced, with Marrow or else very sweet butter, some Sugar & some dates being very small minced, and put therein some verjuice. To bake a Pig. TAke your Pig and flea it, and draw out all that clean which is in his belly, and wash him clean, and parboil him, season it with Cloves, mace, nutmegs, pepper & salt, and so lay him in the paste with good store of Butter, than set it in the Oven till it be baked enough. To bake a gammon of Bacon. TAke your Bacon and boil it, and stuff it with Parsley and Sage, and yolks of hard Eggs, and when it is boiled, stuff it and let it boil again, season it with Pepper, cloves and mace, whole cloves stick fast in, so then lay it in your paste with salt butter. To bake Chickens. SEason them with cloves, mace, cinnamon ginger, and some pepper, so put them into your coffin, and put thereto corances dates Prunes, and sweet Butter, or else Marrow, and when they be half baked, put in some syrup of verjuice, and some sugar, shake them together and set them into the oven again. Bake sparrows, Larks, or any kind of small birds, claves feet or sheeps tongues after the same manner. To make a Chicken Pye. Scaled the Chickens, draw them, and pull out the breast bones, than season them with cloves and mace, Pepper and Salt, and if you have them grapes, or gooseberries: when you have so deon, make paste of fine flower, and put in your Chickens, and set them in the Oven, then boil four Eggs hard, then take the yolks and strain them with verjuice, and put Sugar thereto and put it into your chicken pie when it is half baked, and when it is ready to be served in, anoint it over with butter, Sugar & rose-water, than put it into the oven till you serve them in. To bake Chickens without fruit. SEason your Chickens with cloves, mace and pepper, lay them into your paste with sweet butter, gooseberries, sugar and whole mace. And when they be well baked, put thereto verjuice, yolks of eggs strained, shake them together and set them into the Oven again. To bake Pigeons. SEason them with Pepper, salt, and verjuice, and lay them in your paste, and put to them sweet Butter, gooseberries, and two or three spoonful of verjuice. To bake Crane or Bustard. FIrst take him and parboil him a little, and then take sweet Lard and Lard him withal, them put it into the Coffin, and take Pepper and salt, and season them together and cast it upon it, and take butter, and put it into the Coffin, and so let it bake the space of four hours, and serve them forth. To bake Geece or Capons. SEason them with pepper and Salt, put Butter thereto, and prick your goose with some Cloves, To bake Turkey Fowls. Cleve your Turkey foul on the back, and bruise all the bones. Season it with Pepper gross beaten and salt, and put into it good store of Butter, he must have five hours baking. To bake pheasant or Partridges. BAke your pheasant or Partridge as you do your capon with Pepper and Salt, and draw them with Lard if you will, and put to them sweet Butter. How to bake Sparrows or other small birds. MAke paste of fine flower, eggs, butter and fair water, thereof make Coffins then season your birds with sugar and ginger, then take good cheese clean scraped and small minced with a little Butter, and put them into your coffins, and put thereto your birds, and close it till it be enough. To bake Capons or Chickens. TAke paste as is aforesaid, and season the Capon with ginger, salt and Vergious. then take Lard and mince it meetly small, and put that first into the Coffin, than put your Capon unto it with the breast downward, so cover it and bake it, when it is almost enough, put into it the yolks of three or four Eggs strained through a strainer with a little verjuice, and so let it stand till it be enough. To bake wild Ducks. WHen they be fair dressed and perboiled, season them with Pepper and Salt, a few whole cloves amongst the, and Onions small minced, and sweet butter, verjuice and a little sugar. For to bake Mallards'. FIrst truss them and parboil them, and put them into the coffin, then take pepper and Salt, and season them and four or five onions péeled and sliced, and put them altogether with a good piece of sweet butter unto the Mallards', and so let them bake two hours, and when they be baked, put in half a goblet of Vergious for every Mallard, and so serve them. How to bake pies of calves feet. TAke Calves feet and wash them, boil and blanche the hair of them, season them with cloves and mace, and a little pepper, verjuice and sugar, dates, prunes, corances, and sweet butter, then make your paste of fine flower with yolks of Eggs, and raise the Coffin square, when it is half baked, then take it out and put in Vergious and sugar with the yolks of hard Eggs strained. How to bake Coneys, Rabbits, or Hares, with fruit or without fruit. SEason them with Pepper and Salt, Cloves and mace, and so lay them into your paste with Currant or Prunes, great Raisins and if you will: butter and a little verjuice. To bake small meats. TAke Eggs and seethe them hard, then take the yolks out of them and bray them in a mortar, and temper them with cream, and then strain them, and put to them Pepper, Saffron, Cloves, Mace, small raisins, Almonds blanched and small shred, and grated bread. Take Pears also sodden in Ale, and bray and strain them with the same liquor, and put thereto Bastard and Honey, and put it into a pan and stir it on the fire till it be well sodden, then make little coffins and set them in the Oven till they be hard, and then take them out again, and put the foresaid liquor into them and so serve them forth. To make small bake meats of syrup and Pears. TAke Pears and seethe them in Ale, then bray them and strain them and put to them and Ale, with the spices aforesaid, and the Coffins in likewise ordered, and so put in the syrup. How to bake Venison. WHen it is perboiled, season it with Salt and Pepper somewhat gross beaten, and a little Ginger, and good store of sweet Butter, and when the Venison is tender baked, put to it half a dozen spoonful of Claret wine, and shake it well together. To bake Venison to eat hot. CVt the Venison in fair pieces, in quantity as you will have your pasties, and parboil it, that done, stick the grain side full of Cloves, and Lard the lean side with good lard, and season it with pepper, salt, and all manner of spices, than put the grained side of the venison downwards into the coffin of brown paste, and so close it and bake it, and when it is open turn the grain side upward. To bake Venison to eat cold. TAke Venison and cut it as the grain goeth, and cut it in quantity as ye will have your Pasties, and parboil it in fair water, then take Lard and cut it in length of your flesh, and therewith lard it as thick as you can, so that one piece of the lard touch not an other. Then take all manner of spices, salt, and Vinagre, that done, put it into brown paste and bake it. To bake Venison of red Deer. Say it in water, and then wash it very clean out of the water, if it be clean draw it with lard, then take meal and sift it, and take fair liquor and let it boil, & make your paste with that, then take Beef suet, mince it and beat it, drive out your paste very thick, close it and let it bake six hours when it is half baked, take Cloves & mace and Vinagre, and so boil them together, put them into your red Dear, at a little hole made for that purpose. And when you have so done, stop the hole with some of the same dough, and then set it in again until it be enough. To bake Venison of Fallow Deer. LAy it in water and wash it very clean, then parboil it, if it be of the side, raise the skin of it: if it be of the haunch, press it: season it with pepper and salt, take good store of Ox Suet, and mince it very fine, when von have minced it, beat it, them take Flower, butter and Eggs and make your paste stiff, then drive it out, and then put in your suet and Venison and close it, then take the yolk of an egg and a little beer, and wet it over, and let it bake four hours, and then serve it in. To bake the Umbles of a Deer. MInce them very small with Suet, and season them with Pepper, a little Ginger, a little Cinnamon and Currant, and put into your paste, and when your pie is baked, put to it two spoonfuls of Claret wine, and shake it well together. To bake a Pig like a Fawn. Flay him when he is in the hair, season it with pepper and salt, Cloves and mace, take Claret wine, Vergious, rose-water, Cinnamon, Ginger and Sugar, boil them together, lay your Pig flat like a Fawn or a Kid, and put your syrup unto it and sweet butter, and so bake it leisurely. To make Florentines. TAke Vele and some of the Kidney of the Loin, or cold Veal roasted, cold capon or Pheasant, which of them you will, and mince it very small with sweet suet, put unto it two or three yolks of Eggs, being hard sod, Currant and dates small shred, season it with a little cinnamon and ginger, a very little cloves and mace, with a little Salt and sugar, a little Time being finely shred. Make your paste fine with butter & yolks of Eggs and Sugar, role it very thin and so lay it in a platter with butter underneath: and so cut your cover and lay it upon it. A Florentine of Flesh. TAKE the Kidneys of Veal and chop them very small with Currant, dates, cinnamon and Ginger, Sugar, salt, and the yolks of three Eggs, and mingle altogether, and make a fine paste with yolks of eggs, and butter, and let there be Butter in your dish bottom, then drive them to small Cakes, and put one in the dish bottom, and lay your meat in, then lay your other upon your meat, and close them together, and cut the cover and it, when it is baked them strew Sugar and serve it out. A Florentine of Fish. TAke apples, grated bread, Currant, and chop your apples very fine, and mingle your stuff with yolks of Eggs, and drive out your paste as you do the other, put butter in your dish bottom and so serve it out. To make Florentines with Eels for Fish days. TAKE great Eels, fleye them and parboil them a little, then take the fish from the bones, and mince it small with some Wardens amongst it, to make it to mince small, and season it with cloves and mace, pepper, Currant and Dates, and when you lay it into your paste, take a little fine Sugar and lay it upon before you cover it, and when it is half baked or altogether, lay a piece of sweet Butter upon the cover, and a little rose-water and sugar. After the same manner, minced pies of Eels. To make a Florentine. TAke the Kidney of Veal and boil it a little, chop it very fine. Then take Cloves, Mace and Pepper, and season it withal, then take an ounce of Biscuits, and as much of Carowayes, and put into your stuff, make your paste of fine flower, butter Eggs and Sugar, and drive your paste very thin, and lay a sheet of paste in a dish and under it lay a little butter, and spread it abroad with your thumb, them lay your meat aloft on it in the dish, then make the other sheet and cut it and lay it upon your meat. Then close it and cut it round about like a Star, and set it in the Oven and let it abide a quarter of an hour, then take it out and wet it over with Butter, than cast sugar wet with rose-water upon it, than set it into the Oven again a little while, them take it out and serve it in. How to make Chuets. TAKE veal and parboil it and chop it very fine, take beef Suet and mince it fine, then take Prunes, Dates and Currant, wash them very clean and put them into your meat, then take Cloves, Mace, and pepper to season your meat withal and a little quantity of salt, verjuice and Sugar, two ounces of biscuits, and as many of Carowaies, this is the seasoning of your meat, then take fine flower, yolks of Eggs, and butter, a little quantity of rose-water and sugar, then make little coffins for your Chewets and let them bake a quarter of an hour, then wet them over with butter, then strew on Sugar and wet the Sugar with a little rose-water, and set them into the Oven again, then take and serve five in a dish. How to bake Vaunts. TAke the kidney of Veal and parboil it till it be tender, then take & chop it small with the yolks of three or four Eggs, than season it with Dates small cut, small raisins, Ginger, Sugar, Cinnamon, Saffron and a little Salt, and for the paste to lay it in. Take a dozen of Eggs both the white and the yolks, and beat them well together, then take Butter and put it into a frying pan, and fry them as thin as a pancake, then lay your stuff therein, and so fry them together in a pan, than cast sugar and Ginger upon it, and so serve it forth. How to make Peascods. FIrst make short paste with yolks of eggs, butter and a little sugar. Then take for the stuff, Marrow, small raisins, dates, Cinnamon, Sugar and Ginger, and then fry them with sweet butter, and when you serve them, cast on Sugar and Cinnamon. How to bake Eels whole. WHen they be flayed & clean washed, season them with verjuice, pepper, and salt, Cloves and mace, and put to them corances, great Raisins and Prunes, sweet butter and Vergious. To bake Lamprons. Fair scour them or fleye them, and season them with pepper and Salt, and put to them some onions, verjuice, butter and Oysters. How to bake Lamprons fine. Put to them small Raisins and Onions minced very fine, and dates minced fine, a little whole Mace, some Prunes, if you will butter and verjuice. How to bake a Lamprey. WHen you have fleied and washed it clean, season it with Pepper, and salt, and make a light Gallandine and put to it good store of butter, and after this sort you must make your gallandine. Take white bread toasts and lay them in steep in Claret wine, or else in verjuice, & so strain them with vinegar, and make it somewhat thin, and put sugar, Cinnamon and ginger, and boil it on a Chafing dish of coals, this Galandine being not too thick, put it into your pie of Lampreye, and after this sort shall you bake Porpos or Puffins. To bake Carp, Bream, Mullet, Pike, Trout, Roche or any other kind of Fish. SEason them with Cloves and Mace, and pepper, and bake them with small raisins, sweet butter and Vergious, great raisins, and some prunes. How to bake a Holybut head. FIrst water it till it be fresh then cut it in small pieces like Culpines of an Earl, and season it with pepper & Saffron, cloves and mace, small raisins & great, and meddle all these well together, and also put thereto a good mess of verjuice, and so bake the same Fish. How to bake Cunger. SEason it with pepper and salt and make your pies but even meet for one gubbin, and put to it sweet butter, & let it not dry. To bake a Stockfish. SEason your Stockfish with pepper & salt and lay it into the paste, and put good store of butter to it, and shred onions small, and parseley, and cast it upon the stockfish, & put a little verjuice unto it, and bake it. How to bake watered Herrings. LEt your Herrings be well watered, and season them with Pepper and a little Cloves and mace, and put unto them minced Onions, great raisins and small, a little sweet butter, and a little sugar, and so bake them. How to bake Custards. TAke to every pint of Cream five Eggs, and put in no whites, and strain your Cream and Eggs together, season it with Cloves & mace, and sugar, and when your paste is well hardened in the Oven, having small raisins & dates, put in your stuff, and let it not bake too much, for much baking will make your Custard to quail, or else to fall. Doucets' after the same sort. How to bake Wardens. COre your wardens and pair them, and parboil them and lay them in your paste, and put in every warden where you take out the Core a Clove or twain, put to them Sugar, Ginger, and Cinnamon, more cinnamon than ginger, make your crust very fine and somewhat thick, and bake them leisurely. How to bake Quinces. TAke half a pound of Sugar, and a dozen of Quinces and pair them, take half an ounce of Cinnamon and Ginger, take fine flower, sweet butter, and Eggs, and make your paste, then put in all your stuff and close it up. Another to bake Quinces. COre your Quinces and fair pair them, parboil them in seething liquor, Wine or water, or half wine and half water, and season them with Cinnamon and sugar, and put half a dozen Cloves into your Pies amongst them, and half a dozen spoonful of rose-water, put in good store of sugar. If you will bake them a slighter way, you may put in Muscadel to spare Sugar. How to bake Oranges. Fair peel your Oranges, and pick away all the white that is under the peel, and so lay them in fine paste, and put into them Sugar, very little Cinnamon or none at all, but a little Ginger and bake them very leisurely. Roast Meats. To roast Venison. FIrst parboil it, and then make it tender east it into cold water, then Lard it and roast it, and for sauce take broth, Vinagre, Pepper, Cloves and mace, with a little salt and boil these together and serve it upon your Venison. How to roast a Hare. WAsh him in fair water, them parboil him, and lay him in cold water again, then Lard him and roast him on a brooch, then to make sauce for him, take red vinegar, Salt, Pepper, ginger, Cloves, Mace, and put them together, then mince apples and onions, and fry them in a Pan, than put your sauce to them with a little sugar, and let them boil well together, them baste it upon your Hare, and so serve it. To roast a Capon. YOu must roast a Capon with his head off, his wings and Legs on whole. Roast a Pheasant. ¶ As a Capon, and when you serve him in, stick one of his feathers upon his breast. Partridge as a Pheasant, but no Fether. Roast a Quail. With his legs broken and knit one within an other. Roast a Crane. With his legs turned up behind him, his wings cut of at the joint next the body, and then wind the neck about the broche, and put the bill into his breast. Heron, Curlew and Bitter, as a Crane: but the Bittures head must be of. Roast a Plover. With his head off, and his Legs turned upward upon his back. Roast a Snite. With his Bill put into his breast, and his Legs turned upward upon his breast. To roast Woodcocks. FIrst pluck them, and draw out the guts, leave the Liver still in them, than stuff them with lard chopped small, and jenoper berries, with his bill put into his breast and his feet as the Snite, and so roast him on a spit, and set under it a fair large pan with white wine in it, and chopped Percely, Vinagre, salt and ginger, then make toasts of white bread, and toast them upon a grediron, so that they be not brent, them put these toasts in a dish, and lay your woodcoks upon them and put your sauce the same broth upon them, and so serve them forth. To make Allows of Eels. TAke and splat an Eel by the back, and keep the belly whole, and so take out the bone, then take onions, parseley, Time, and Rosemary chopped together, and put thereto pepper and salt, and a little Saffron, and so lay it upon the Eels, and then wrap it up in Culpines, and put them upon a spit and so roast them. To make a Frycace of cold Mutton or Veal. CHop flesh small and fry it in sweet butter, and then put thereto a little white wine, Salt, and Ginger, and serve it forth in fair dishes. To make a Fricace of Goose giblets or Hens, or Capons. FIrst cut them in pretty pieces, and so boil them in water till they be tender, them fry them in butter, and so serve them forth with powder of Ginger and Salt. To make a Fricace of a good Haddock or Whiteing. First seethe the fish and scum it, and pick out the bones, take Onions and chop them small then fry them in Butter or Oil till they be enough, and put in your Fish, and fry them till it be dry, that done: serve it forth with powder of Ginger on it. To fry Whiting. FIrst flay them and wash them clean and scale them, that done, lap them in flower and fry them in Butter and oil. Then to serve them, mince apples or onions and fry them, than put them into a vessel with white wine, verjuice, salt, pepper, cloves & mace, and boil them together on the Coals, and serve it upon the Whiting. To fry a Cod's head. FIrst cleave it in pieces and wash it clean and fry it in Butter or Oil. Then cut Onions in rundels and so fry them, that done put them in a vessel, and put to them red wine or vinegar, salt, ginger, cinnamon, cloves & mace, and boil all these well together, and then serve it upon your cod's head. Tarts. To make a Tart of Cheese. TAke good fine paste and drive it as thin as you can. Then take cheese, part it, mince it, and bray it in a mortar with the yolks of Eggs till it be like paste, than put it in a fair dish with clarified butter, and then put it abroad into your paste and cover it with a fair cut cover, and so bake it: that done, serve it forth. To make a Tart of Prunes. TAke Prunes and wash them, then boil them with fair water, cut in half a penny loaf of white bread, and take them out and strain them with Claret wine, season it with cinnamon, Ginger and Sugar, and a little rose-water, make the paste as fine as you can, and dry it, and fill it, and let it dry in the oven, take it out and cast on it Biscuits and Caraways. Tarts of Damsons without a cover. Scaled your Damsons with rose-water in a Platter, and then strain them and season them with sugar, cinnamon, and ginger, and so make a Tart without a Cover. Tarts of Damsons with a cover. LAy in your Damson whole, and so season them with sugar, Cinnamon & Ginger, and so lay on a cover. Tarts of Cherries. PLuck off your stalks and lay your Cherries into your paste and season them with sugar, cinnamon and ginger, and lay a cover upon them Tarts of Gooseberries. LAy your Gooseberries in your crust, and put to them cinnamon and Ginger, Sugar and a few small raisins put among them, and cover them with a Cover. Tarts of Apples with covers. MInce your Apples very small, season them with Sugar, cinnamon & ginger, and lay thereon a fair cover, and dress your cover when it is half baked with rose-water and Sugar. Tarts of Apples without covers. Boil your Apples very tender in a little wine, or for lack of Wine Ale, and then strain them with Sugar, cinnamon and ginger. Make a tart of it without a cover. Tarts of Quinces without covers. Strain your Quinces with some wine, when they be ●oiled tender, and an apple with them, or two or three Wardens, strain them and season them with Sugar, Cinnamon and Ginger, and so make a tart without a cover. Tart of Quinces with covers. WHen your Quinces be very tender and cold, mince them with two or three Wardens amongst them and season them with sugar, cinnamon and ginger, and so the paste being very fine, lay a cover upon them. How to make Tarts of spinach. Boil your spinach very tender, and three or four apples with it, and when it is very tender, strain it through a fair cloth, and then season it with the yolk of an egg, Sugar, Cinnamon, and Ginger. Tarts of Borage after the same fashion. Tarts of Eglantine berries. TAke the berries and pick out all the white within them, and boil them very tender in fair water, and when they be almost sod dry, put therein wine, and three or four Apples, and strain them, season them with sugar, cinnamon and ginger, so make a Tart without a cover. Tart of Strawberries. SEson your Strawberries with sugar, a very little Cinnamon, a little ginger, and so cover them with a cover, and you must lay upon the cover a morsel of sweet Butter, rose-water and Sugar, you may Ice the cover if you will, you must make your Ice with the white of an egg beaten, and rose-water and Sugar. How to make a Tart of Briar hips. TAke Hips and wash them, and boil them in Claret wine, and strain them through a strainer, season them with Cinnamon, ginger and Sugar, and make your paste, and fill it with the same stuff. To make a Tart of Cream. TAke Cream and Eggs and stir them, together, and put them into a strainer till the whey be come out, then strain it that it may be thick, season it with Ginger, Sugar, and a little Saffron, and then make your paste with flower, and dry your paste in the Oven, and then fill it, and set it into the Oven to dry, and then take it out, and cast Sugar on it, and so serve it forth. How to make a good Marchpaine. FIrst take a pound of long small almonds and blanche them in cold water, and dry them as dry as you can, then grind them small, and put no liquor to them but as you must needs to keep them from oiling, and that liquor that you put in must be rose-water, in manner as you shall think good, but wet your therein, when ye have beaten them fine, take half a pound of Sugar and more, and see that it be beaten small in powder, it must be fine sugar, then put it to your Almonds and beat them altogether, when they be beaten, take your wafers and cut them compass round, and of the bigness you will have your Marchpaine, and then assoon as you can after the tempering of your stuff, let it be put in your paste, and strike it abroad with a flat stick as even as you can, and pinch the very stuff as it were an edge set upon, and then put a paper under it, and set it upon a fair board, and lay a latin Basin over it the bottom upward, and then lay burning coals upon the bottom of the basin. To see how it baketh, if it happen to bren too fast in some place, sold papers as broad as the place is & lay it upon that place, and thus with attending ye shall bake it a little more than a quarter of an hour, and when it is well baked, put on your gold and biscuits, and stick in Comfits, and so you shall make a good Marchpaine. Or ever that you bake it you must cast on it sine Sugar and rose-water that will make it look like Ice. To make pottage of Cherries. FRy white bread in butter till it be brown and so put it into a dish, then take Cherries and take out the stones, and fry them where you fried the bread, then put thereto Sugar, Ginger, and Cinnamon, for lack of broth, take White or Claret Wine, boil these together, and that done, serve them upon your toasts. To poach Eggs in broth. TAke fair liquor and as much verjuice, and new Yeast, and put therein Currant, whole mace, sweet butter, and sugar, a good handful of white Beets, and so boil them very tender, and so poach your Eggs in fair water seething, and lay them upon sops, and pour the broth and herbs upon. To boil young Peason or Beaves. first shalt them and seeth them in fair water, then take them out of the water and put them into boiling milk, then take the yolks of Eggs with crumbs of bread, and ginger, and strain them thorough a strainer with the said milk, then take chopped parseley, Saffron and Salt, and serve it forth for Pottage. To make carbonadoes of Mutton. CVt a Leg of Mutton in thin fillets, and to make it tender chop it on both the sides with the back of a knife, so that they be not chopped thorough, then salted them well and lay them on a grediron, and broil them till they be enough, and with Vinagre and minced onions serve them forth. To make a Haggis of Almain. TAKE two Butts of Mutton, and try them well from Skins and sinews, and mince it with suet as small as you can, then take Dates and mince them small, them take these Spices which follow, one ounce of Currant clean washed, an ounce of cinnamon, a quarter of half an ounce of Ginger and as much of pepper, and an ounce of Sugar with the yolks of eight or nine Eggs, clean fried from the whites Take also fine fair light bread grated, with a little Salt, and a portion of Saffron, and boil all these together, then row these Currant in Suet of a Calf or Sheep, than put them into a frying pan, and so set them into a hot oven, and when they be brown turn them, and when they be baked, take them out and serve three in a dish. To dress Chickens upon Sorrell sops. TAke sorrel and beat it in a mortar, and put in Vergious and strain it through a strainer, then cut fine Sops of white bread and lay them in a dish, and put the sorrel sauce to the bread, put cinnamon, ginger, and Sugar, with butter to your sauce, them roast your Chickens and serve them forth. How to make sops of Almain. TAke white wine with Bare or Ale, and put crumbs of white bread, yolks of Eggs sugar and cinnamon, with Salt and saffron, strain these and boil them a little together then cut white bread into your dish, and put the pottage to it, and so serve it forth. How to make toasts. TAke the Kidneye of Vele when it is roasted, and chop it very fine, then take and put it in a dish, put in the yolks of three eggs put in Cinnamon, Ginger and sugar, take a a little rose-water and put to it, take white bread and cut it like diamonds, and toast a little, set all your stuff on a Chasingdishe with Coals, and stir it and spread it upon the toasts, take the yolk of an Egg, and with a feather baste them over, then bake them in a pan and set them in a dish, and cast Sugar on them. To make jelly. TAke Calves feet and flay them, and fair wash them, and set them on to see the in fair liquor, and fair scum them, and when they be tender sod, fair strain out the liquor, and see your liquor be very clear, and put your liquor into a pot, if there be a pottle of it, put a pottle of claret wine unto it, and two pound Sugar, a quartern of cinnamon, half a quartern of ginger, an ounce of Nutmegs, an ounce of grains, some long Pepper, a few Cloves whole, a few Coliander sads, a little salt. Isongl●…sse being fair washed and laid in water a day before, Turnsole being aired by the fire and du●…ed, and when they be well sod, let it run through a bag, and put two whites of Eggs in the bag. To make an Apple Moise. Roast your Apples very fair, and when you have so done, peel them and strain them with the yolk of an Egg or twain, and rose-water, and boil it on a Chefingdish of Coals with a piece of sweet Butter, put in sugar and ginger, and when you lay it in your dish, cast cinnamon & Sugar on it. To make a dish of Snow TAke a pottle of sweet thick Cream, and the white of eight Eggs, and beat them altogether with a spoon, than put them into your cream with a dish full of rose-water, and a dish full of Sugar withal, then take a stick and make it clean, and then cut it in the end four square, and therewith beat all the aforesaid things together, and ever as it ariseth, take it off, and put it into a Cullender, this done, take a platter and set an Apple in the midst of it, and stick a thick bush of Rosemary in the Apple. Then cast your Snow upon the Rosemary & fill your platter therewith, and if you have wafers, cast some withal, and so serve them forth. To make white Ginger bread. TAke Gumma Dragagantis half an once, and stéep it in rose-water two days, them put thereto a pound of Sugar beaten & finely serced, and beat them well together, so that it may be wrought like paste, them role it thin into two Cakes, then take a few Iordain almonds & blanch them in cold water, then dry them with a fair Cloth, and stamp them in a mortar very finely, adding thereto a little rose-water, beat finely also the whitest Sugar you can get and searce it. Then take Ginger, pair it and beat it very small and serce it, then put in sugar to the almonds & beat them together very well, then take it out and work it at your pleasure, then lay it even upon one of your cakes, and cover it with an other and when you put it in the mould, strew fine ginger both above and beneath, if you have not great store of Sugar, then take Rice and beat it small and serce it, and put it into the Mortar and beat them altogether. To to make Bennets. Put butter and water over the fire in a fair pan, and when it boileth put thereto fine Flower and Salt, and so let them boil, but stir them well for brenning, and when it is well thick, put it into an earthen pan, them break Eggs into it and boil them so together, then boil a good quantity of Butter clarified over the fire, and with a spoon put in your other stuff and so fry them till they be brown, and that done, serve them forth with Sugar on them. How to make Pomages, TAke a quart of red wine or sweet wine, and v. or vj. well waterish Apples, pair them and cut them in pieces and cast away the cores, then put the apples with the wine into a pot and boil them on the fire till they be tender, and take a manchet loaf and cut it in thin pieces and cast it into the pot, them when the apples be tender, put to them a quarter of a pound of Sugar, but draw them through a strainer before, and also an ounce of Cinnamon, half a quarter of an ounce of ginger, and boil all these together in a chaffer or a pot, and then take them out again, and put them into a fair basin or in acharger, then make a dredge of cinnamon, sugar and Ginger, but most of Sugar, and dress your Pomages in fair dishes, then cast in your dredge and serve it out hot or cold. To make Farts of Portugal. TAke a quart of life honey, and set it upon the fire and when it seetheth scum it clean, and then put in a certain of fine Biscuits well serced, and some powder of Cloves, some Ginger, and powder of cinnamon, Annis seeds and some Sugar, and let all these be well stirred upon the fire, till it be as thick as you think needful, and for the paste for them take Flower as finely dressed as may be, and a good piece of sweet Butter, and work all these same well together, and not knead it. A French Puffin. TAke and make a very fine piece of paste with yolks of Eggs and sweet butter and sugar: and drive your cakes very thin and fine, six or seven, and put butter melted between every one of them, make your cakes little round ones, and let there be a good deal of Butter in the dish bottom, and then set them in the Oven till they be baked enough, then strew on sugar upon it and serve it out. A buttered Loaf. TAke very fine flower and yolks of Eggs, sweet butter, yeast, cloves, mace, sugar, cinnamon, ginger, and work it together and make them in little loves, and when they are baked enough, set a good deal of sweet butter upon a chafing-dish and coals, them cut your loaf in three pieces and butter it, then strew sugar betwixt every piece and serve it out. For brenning meats. TAke wine and good Ale, and fill them well together and they will then burn, and this is good for Sews or dish meats, and all other meats that a man will have brenning. To make Almond Butter. BLanch two pound of Almonds and bray them small in a Mortar, but put no liquor to them of a good while, but bray them as small as you can, and when they be small enough, cast a little water to them into the Mortar, then draw them through a Strainer as you can, than put it into a fair pot with a quarter of a pound of sugar, and set it on the fire, but stir it well for burning, and put in a little Salt, but not too much, and when it boileth take it from the fire, and put to it a good quantity of Damask water or rose-water with an eye of saffron, but not too much, then take a fair Cloth of an elle long, and lay the butter upon it, and let the cloth be held straight, and draw under the same cloth with a Ladle, that the water may come clean from it, and then draw it above in the midst of the cloth, and knit the corners of the cloth together, and so hang it up and let it dry, and then dress it into dishes, and print it as you do butter, and plant it with kernels of pomegranates, and so serve it forth. To make Almond milk hot. TAke blanched Almonds and bray them small, then with fair water draw them through a strainer, and make them not too thin nor too thick, and then put them into a pot with a quarter of a pound of sugar and let them boil over the fire, and when they boil take them from the fire, then take a manchet loaf and cut it in thin pieces, stéep it in a pint of White wine, as Bastard, Tire, or Maulmsie, then cast it into Almond Milk and dress it in fair dishes, and so serve it forth. To make hippocras. TAke a gallon of Wine, and an ounce of Cinnamon, two ounces of Ginger, and a pound of Sugar, twenty cloves bruised, and twenty corns of pepper gross beaten, and let all those soak one night, and let it run through a bag. To make Conserve of Quinces after the manner of Spain. TAke six or seven pound of Quinces, and two gallons and a half of water, and set your water on the fire till it be thorough warm, than put thereto the whites of two Eggs, shells and all, and all to stir it with a stick, and then let it stand upon the fire till it cast a great scum. Then take of the said scum, and put thereto five pound of Sugar, and let it stand till it be melted, and a little while after, and then take it from the fire, and let it run through a woollen cloth of Cotten, and then put in your Quinces clean pared and the cores clean taken out, and so set them upon the fire the space of an hour and a half, and then take them of the fire, and strain them through a canvas cloth water and all, and then set them upon the fire again & let them seeth the space of two hours & a half, and all that time stir it with sticks with broad ends, and to know when it is enough, lay it upon a box lid, and when it cometh up clean it is enough. To make Conserve of Oranges. TAke Oranges and pair them very thin the red of the out sides away and quarter them in four, and take away the white of the inside, then seeth them in fair water softly for breaking, oft change them in warm water till they be soft: as the yelownes doth seethe away, so weareth away the bitterness, them take them out of the water and lay them in a fair vessel that the water may run away from them, than beat them small with a spoon, and put to every pound of Oranges one pound of sugar, and half a pound of rose-water, and boil them together and box them. To preserve Oranges. TAke your Pills and water them two nights and one day, and dry them clean again, and boil them with a soft fire the space of one hour, then take them out to cool, and make your syrup half with rose-water and half with that liquor, & put double sugar to your Oranges, and when your syrup is half sodden, then let your Oranges seeth one quarter of an hour more, then take out your Oranges & let the syrup seeth until it rope, and when all is cold, then put your Oranges into the syrup: the white of an Egg and Sugar beaten together, will make it to candy. To make syrup of Violets. FIrst gather a great quantity of Violet flowers and pick them clean from the stalks and set them on the fire, and put to them so much rose-water as you think good then let them boil altogether until the colour be forth of them, then take them of the fire and strain them through a fine cloth, than put so much Sugar to them as you think good, then set it again to the fire until it be somewhat thick, and put it into a viol glass. To make Cherries in confection. TAke ripe and chosen cherries, cut of half the stalks and put them in a frying pan over a soft fire, for every pound of Cherries strew upon them a pound of good white sugar in powder, seeth them so till the third part be wasted, when they are sod put in a little rose-water with a few cloves, and cinnamon beaten together, then let them cool two or three hours, and then put them into your pots. To make Prunes in confection. TAke Prunes of damask & do like with them as you did with cherries, save that for every pound of Prunes take xii. ounces of sugar, and that there must be wasted the fourth part of the syrup away, and that the Cloves and Cinnamon must be but half bruised, or else both be a like. Marmalade of Quinces or any other thing. TAke the Quinces and quarter them, and cut out the Cores and pair them clean, and seeth them in fair water till they be very tender, then take them with rose-water and strain them, and do as is aforesaid in every thing. To preserve Quinces. Fair core your Quinces and seethe liquor upon the fire, and put in the cores, and seeth them very well with two or three pieces of Quinces, and then put in your Quinces, and let them boil very softly till they be tender, then take up your quinces, and set them fair upon a cloth, and let your liquor seethe a great while till it be somewhat high coloured of the Quinces, and then when the liquor is cold, and the Quinces be cold, then put in your Quinces again and so fair cover them. These will serve to bake or make tarts all the year. To preserve Oranges, Lemons, and Pomecitrons. FIrst shave your Oranges finely, and put them into water two days and two nights, changing your water three times a day then parboil them in three several waters, them take so much water as you think convenient for the quantity of your oranges then put in for every pound of Oranges, one pound & a half of sugar into the water, and put in two whites of Eggs & beat them altogether, then set them on the fire in a brass vessel, and when they boil, scum them very clean, and cleanse them through a jellye bag, than set it on the fire & put in the oranges. Use walnuts in like manner, and use Lemons & Pomecitrons in like sort, but they must lie in water but one night. To preserve all kind of fruits that they shall not break in the preserving. TAke a Platter that is plain in the bottom and lay Sugar in the bottom, than Cherries or any other fruit, and so between every row you lay, throw sugar and set it upon a pots head, and cover it with a dish, and so let it boil. FINIS. ✿ The Table of the things contained in this Book. THe order how meats should be served at the Table, both flesh and Fish, with their sauces. Folio. 1. & 2. Sauce for Capons & Turkey Fowls. 3 Sauce for roasted Stockdoves. 3 Another for a Capon. 3 For Capons, pheasant, Partridges or Woodcocks. 3 Cauldron for a Swan. 4 Gallandine for a Crane, Heron, or any other Fowl that is black meat. 4 Stewed and Boiled Meats. To stew a Capan. 4 To stew a Capon in lemons. 4 To boil a capon in white broth. 5 Another to boil a capon in white broth. 5 To make sops for chickens. 6. To boil a capon in brows. 6. To boil a capon. 6. To boil a capon with Oranges or Lemons. 6. To boil a cunnye with a pudding in his belly. 7. To boil chikins or capons. 7. To seethe chickens in lettuce. 7. To boil chickens with herbs. 7. To seethe Hens or capons in winter in white broth. 8. To stew capons. 8. To stew Sparrows. 8 To stew Larks. 8 To stew Sparrows or Larks. 9 To boil a Duck. 9 To stew a wild mallard. 9 To boil stockdoves Fol. 9 To stew a Hinflank of Beef. 9 To stew a neats foot. 10 Another to stew a Neat's foot. 10 To boil a Leg of Mutton with lemons, 10. To boil Mutton with Endive, borage Lettuce, or any kind of herbs that may serve thereunto. 10. To bake Mutton for a sick body. 10 To make balls of mutton. 11 How to boil Pigs pettitoes. 11 To still a Cock for a weak body that is consumed. 11 To make a Hodg-podge. 12. To make puddings of a swine. 12 To make white puddings of Hogs Liver. 12 Eisands with otmeal groats. 12. To make Liveringes of a Swine. 12 How to make a pudding in a turnip root. 12 A pudding in Egs. 13 A Pudding in a tench. 13 To make a pudding in a carrot root. 13 A pudding in a cucumber. 13 To dress neats tongues. 14 A broth for a Neat's tongue. 14 A boiled salad. 14 For Fish. To seethe a Pike. 14 A Pike sauce for a Pike, bream, Perch, Roch, Carp, Flounder, and all manner of Brook Fish. 15 To seethe a carp. 15 To seeth roaches, flounder or Eels. 16 To seeth a Gurnard. 16 To seethe a Dorry or Mullet. 16 To seethe a Turbut or Cunger. 16 To seethe shrimps. 16 To make Florentines. 21 A Florentine of Flesh. 22 A Florentine of Fish. 22 To make florentin's with eels. 22 To make a Florentine. 22 To bake Eeeles whole. 23 To bake Lamprons. 23 To bake Lamprons fine. 23 To bake a Lamprey. 23. To bake a carp, Breme, Mullet, Pike, trout, Roche, or any other kind of fish. 24 to bake a Holibut head. 24 to bake cunger. 24 to bake Stockfish. 24 to bake watered Herrings. 24 to make allows of Eels. 26 To make a fricace of a good Haddock. 26 to fry Whiting. 27 to fry a codshead. 27 Bake Meats. For fine pies of Vele or Mutton. 17 For pies of Mutton or Beef. 17 To bake a Neat's tongue. 17 To bake a Pig. 17 To bake a gammon of Bacon. 17 To bake chickens. 18 To make a chicken pie. 18 To bake Chickens without fruit. 18 To bake pigeons. 18 To bake a Crane or Bustard. 18 To bake Geece or capons. 18 To bake Turkey Fowls. 18 To bake pheasants or Partridges. 19 to bake Sparrows or other small birds. 19 to bake a capon or chickens. 19 To bake Wild Ducks. 19 To bake Mallards'. 18 To bake pies of calves feet. 19 To bake Coneys, Rabats or Hares with fruit or without fruit. 19 To bake small meats. 20 To make small bake meats of syrup and Pears. 20 To bake venison. 20 To bake Venison to eat hot. 20 To bake Venison to eat cold. 20 To bake Venison of a red Deer. 20 To bake Venison of a fallow deer. 21 To bake the umbles of a Deer. 21 To bake a Pig like a Fawn. 21 To make chuets. 22 to make Vaunts. 23 to make peascods. 23 to bake custards. 24 Doucets after the same manner. 24 to bake wardens. 24 to bake Quinces, 25 Another to bake Quinces. 25 to bake Oranges. 25 Roast Meats. Venison. 25. Hare. 25 capon. 25. pheasant. 25. Partridge. 25. Quail, crane, heron, curlew Bittur, Plover, snite, Woodcock. 26 A Fricase of cold mutton or Vele. 26 A Fricase of Gooce giblets, Hens or capons. 26 Tarts. Of cheese, of Prunes. of damsons without covers. 27 Of Damsons with covers, of cherries. 27 Of Gooceberies, Of apples without covers, of quinces with out covers, of Quinces with covers, Of spinach, Of barage, Of Eglantine berries, Of strawberries, Of briar Hips. 28 Of cream. 29 divers other banqueting Dishes. A Marchpaine. 29 Pottage of cherries. 29 poch eggs in broth, 30 Boil young peson. 30 Carbonadoes of mutton, Haggis of Almain, chickens upon sorrel sops, Sops of Almain, 30 toasts, jelly, Apple moise, snow. 31 Ginger bread. 32 Bennets, Pomages. 32 Farts of Portugal. 33 French Puffin. 33 A buttered Loaf. 33 Brenning meats. 33 Almond butter. 33 almond milk hot. 34 hippocras. 34 Conserve of Quinces after the manner of Spain. 34 Conserve of Oranges. 34 To preserve Oranges. 35 To make Syrup of Violets. 35 Cherries in confection. 35 Prunes in confection. 36 Marmalade of Quinces. 36 Preserve Quinces. 36 Preserve Oranges, Lemons, Pome-citrons. 36 To preserve all kind of fruit. 36 FINIS.