The good housewives handmaid, for Cookery in her Kitchen in dressing all manner of meat, with other wholesome diet, for her & her household. etc.  


To boil mutton with mallows or turnips.  
TAke a neck of Mutton, cut it in rib●s, and put it in a pot, and a good quantity of beef broth, and make it boil: then take your Turnips or Mallows, and cut them in pieces, of the bigness of your mutton, then put into your pot a little pepper, and so let them stew till they be very tender, then take them of and serve them upon sops.   

To boil mutton with spinach.  
TAke your neck of mutton and cut it in pieces, and put it into a fair Pot, and a good quantity of mutton broth, and make it boil: then take swéet●●●●con, and cut it of the bigness of your fin●●●●nd of the length, and put it in your pot●● 〈◊〉 ●●u●n pieces: then take three good ha●●●●●● Spinnage, wash it very clean, ●●●●ing the water from it, and cut it small, and put it into the pot, and a little pepper and salt, look that you have no more broth than will cover your me●● so let it stew very softly till it be tender, then serve it upon sops.   

To boil mutton with Carrots.  
TAke a breast or neck of Mutton cut it of the bigness of your thumb, and put it into an earthen pot with fair water, and make it see●h: Then take Carrot roots, and ●●ape them clean, and cut them of the bigness of your Mutton, and let them seeth, then put in half a handful of stripped Time, as much of Savoury and hyssop, and a little salt and Pepper: Let them seethe till your Mutton and roots be very tender then serve them upon sops.   

To boil mutton with Coleworts.  
TAke a neck of fat Mutton, and cut your ribs, and broil them upon a girdyon till they be half enough, than put them in a fair earthen pot, and a good quantity of beef broth and make them boil: Then take 〈◊〉 handful of Coleworts, and wash them clean, and beat them in pieces, and put th●●●●●●●our Mutton, and a ladle full of the fat●●● 〈◊〉 beef broth, and a little Pepper and 〈◊〉 ●nd so let them stew till they be very tender, and put them upon Sops, put no salt in till the meat be ready to be taken up.   

To boil a leg of mutton with a pudding.  
first, with a knife raise the skin round about till you come to the joints, and when you have parboiled the meat, shred it fine with suet or Marie, Parsley, Marjoram, and pennyroyal: then season it with Pepper and salt, cloves, Mace, and Cinnamon, and take the yolks of nine or ten eggs, and mingle with your meat a good handful of Currans, and a few minced Dates, and put the meat into the skin of the leg of Mutton, and close it with pricks, and so boil it with the Broth that you boil a capon, and let it seethe the space of two hours.   

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, & put thereto the best of the broth, as much as shall cover your mutton, your Lemons being sliced very thin, and quartered, and Currans, put in pepper gross beaten, and so let them boil together, and when they be well boiled, season it with a little Vergious, sugar, pepper gross beaten, and a little Saunders, so lay it in fine dishes upon sops. It will make three 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 currants, 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 verjuice, and a little Sugar, and so pour it upon your meat.   

To boil mutton for a sick body.  
Put your Mutton into a pipkin, seethe it, and scum it clean, and put thereto a crust of bread, Fenell roots parsley roots, currants great raisins (the stones taken out) and herbs, according as the patient 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 & mince it very fine with suet. Then season it with sugar cinnamon, Ginger, cloves and mace, Salt and raw eggs, make it in round balls. Let your broth seeth ere you put them in. Make your broth with Currans, Dates quartered, whole mace and Salt. Thick it with yolks of Eggs, and Vergious, and serve it upon sops.   

To boil a Capon with Oranges after Mistress Duffelds way.  
TAke a Capon and boil it with veal, or with a marry bone, or what your fancy is. Then take a good quantity of that broth, and put it in an earthen pot by itself, and put thereto a good handful of Currans, and as many Prunes, and a few whole maces, and some Marie, and put to this broth a good quantity of white Wine or of Claret, and so let them seethe softly together: Then take your Oranges, and with a knife scrape of all the filthiness of the outside of them. Then cut them in the midst, and wring out the juice of three or four of them, put the juice into your broth with the rest of your stuff, then slice your Oranges thin, and have upon the fire ready a skillet of fair seething water, and put your sliced Oranges into the water, & when that water is bitter, have more ready, and so change them still as long as you can find the great bitterness in the water, which will be six or seven times, or more, if you find need: then take them from the water, and let that run clean from them: then put close Oranges into your pot with your broth, and so let them stew together till your Capon be ready. Then make your sops with this broth, and cast on a little Cinnamon, Ginger, and Sugar, and upon this lay your Capon, and some of your Oranges upon it, and some of your Marie, and toward the end of the boiling of your broth, put in a little Vergious, if you think best.   

To boil a Capon in white broth.  
Boil your Capon in fair liquor, and cover it to keep it white, but you must boil no other meat with it, take the best of the broth, and as much Vergious as of the broth, if your verjuice be not too sour, & put thereto whole Mace, whole pepper and a good hand full of Endive, lettuce or Borage, whether of them ye will, small Raisins, Dates, marrow of marrow bones, a little stick of 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, and 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.   

another way to boil a capon in white broth.  
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 Currans, Dates, and Prunes, and boil them in a pot by themseives, till they be plum, then take them up, and put them into your broth, than put whole Mace to them, and a good quantity of beaten Ginger, and some Salt. Then put the Marrow that you did take from the bones, and strain the yolks of Eggs with Vinegar, and put them into your Broth, with a good piece of Sugar, but after this it must not boil: then take bread, and cut thereof thin sippets, 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 boil a Capon in brews.  
YOu must boil your Capon with fat meat, then take the best of the broth, and put it in a pipkin, and put whole mace to it, whole Pepper, some red Currants, 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 verjuice and Sugar, and then lay your Capon upon brows finely cut, and so pour your broth upon it.   

To boil a Capon with Oranges or Lemons.  
TAke your Capon and boil hint 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 pill 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 in without sippets.   

To make Sops for a Capon.  
TAke toasts of bread, Butter, Claret wine, and slices of Oranges, and lay them upon the tostes, and Cinnamon, Sugar, and Ginger.   

To make Sops for Chickens.  
FIrst take Butter, and melt it upon a chafing-dish with coals, and lay in the dish thin toasts of bread, and make Sorrel sauce with Vergious and Gooseberries, seethe them with a little Vergious and lay them upon.   

To boil a Mallard with cabbage.  
TAke the Cabage and pick them clean, and wash them, and parboil them in fair water: then put them in a Colender, and let the water run from them, than put them in a fair pot, and as much beef broth as will cover them, and the Marie of three Mary bones whole. Then take a Mallard, and with your knife, give him a lance along upon each side of the breast. Then take him of, and put him into your Cabage, and his dripping with him, for he must be roasted half enough, and his dripping saved, and so let him stew the space of one hour. Then put in some pepper and a little salt, & serve in your Mallard upon sops, and the Cabage about him, and of the uppermost of the broth.   

To boil a mallard with Onions.  
TAke a Mallard, roast him half enough, and save the dripping, then put him into a fair pot and his gravy with him, and put into his belly six or seven whole Onions and a spoon full of whole pepper, and as much abroad in your pot, put to it as much Mutton broth or beef broth as will cover the Mallarde, and half a dish of sweet butter, two spoonfuls of Vergious, and let them boil the space of an hour. Then put in some salt, and take off the pot, and lay the Mallard upon sops, and the Onions about him, and power the uppermost of the broth upon them.   

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 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, and power the broth upon it.   

To boil Stockdoves.  
Seethe them with beef or mutton. Take the best of the broth, and put in a pipkin, and put thereunto Onions finely minced and a few Currants and so boil them till they be very tender, and season them, with verjuice and a little sweet butter, and power them upon your Stockdoves, when they be laid upon your sops.   

To boil a Conie with a pudding in his belly.  
TAke your Conie and flay him, & leave on the ears, and wash it fair and take grated bread, sweet suet minced fine, Corrans, and some fine herbs, Peniroiall, winter savoury, Parslie, Spinnage or ●eetes, sweet Marjoram, and chop your herbs fine, and season it with Cloves, Mace and Sugar, and a little Cream, and salt, and yolks of Eggs, and Dates minced fine. Then mingle all your stuff together, and put it into 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, then put in Goose berries or else Grapes, Currants, 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, and Vergious or white Wine, strain it, and there with season your broth and your Capon in it. Then take Butter, Parslie, and other small herbs, and chop them into it. And so serve them forth upon sops of bread.   

To boil Chickens with a Caudle.  
TAke your chickens when they are fair scalded, and trussed and stuffed with Parsley in their bellies, and put them in a pot with fair water and a little salt, and put to them twenty Prunes, half a handful of Corrans and Raisins, and let them boil altogether till your Chickens be tender, then take six yolks, and a pint of Vinegar, and strain them together, and put thereto a quartern of Sugar, or as ye think meet, and so let it boil, but ye must stir it still, else it will cured: and when it boileth take it from the fire: then take your chickens, and put them in a colender, that the broth may go clean away, and so put your chickens and the fruit into the cawdell, and make sops, and lay on your chickens and the fruit, and power on the cawdell.   

To seethe chickens in Lettuce.  
TAke a neck of Mutton with a Marrow bone, and so let it seethe 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.   

How to boil chickens with herbs.  
TAke your Chickens and scaled them, and truss the wings on, and put then fort under the wings of your chickens, and set them on in a little pot and scum them fair, when they have boiled, put in Spinnage or Lettuce a good deal, and Rosemary, sweet Butter, Vergious, 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 Conie.   

How to seethe Hens and Capons in Winter in white broth.  
TAke a neck of mutton and 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 with all and not too thick: season it with Pepper and Vergious, and then cover them close, and then let them boil together, then cut sops and put the broth and the marrow above, and so serve them.   

To boil calves feet or Lambs feet.  
TAke your calves feet after they be scalded, cut them in the midst, and put them into an earthen pot, & put to them mutton broth as much as will cover them then take a little Spinnage and Lettuce, and a little stripped Time, and put it in your pot, and a dish of sweet butter, and a little salt, and let them boil till they be very tender: and when ye be ready to serve them forth, take the yolks of three Eggs, and almost a pint of Vergious, and stir them well together, and take your pot from the fire seething, and put in your Vergious and eggs, and stir it well, and serve them in upon sops.   

How to boil a tripe.  
TAke a Tripe and cut it in pieces, of the breadth and length of your finger, and put them in an earthen pot, & put thereto as much Mutton broth as will cover them, a little Lettuce, Spinnage, a little salt and Vergious, so let them stew softly till they be very tender, & when ye will serve them in, cast on a little Pepper, and serve them on sops.   

To boil tripes, pigs petietots or neats feet.  
TAke your Neat's feet, tripes, or pettitoes, and cut them in small pieces, and boil them with butter, Cinnamon, Currans, and a little vinigar, and serve them in upon sops.   

How to boil pigs pettitoes another way.  
Boil them in a pint of Bastard, and put thereto four Dates minced, with a few Corrans and a little Time, chop the time small, so let it boil, till it be well: season your pot with Cinnamon, Ginger, salt, and a little Vergious.   

To boil Chickens after the French fashion.  
QVarter the Chickens in four pieces: then take after the rate of a pint of wine for two Chickens: then take time & parsley as small minced as ye can, and four or five Dates, with the yolks of four hard Eggs: and let this boil together, and when you will season your pot, put in salt, cinnamon and Ginger, and serve it forth.   

To boil tripes after the French fashion.  
TAke a Tripe, and a few Onions, mince them small together, and boil them together, and season your pot with a little Pepper, Vinegar and salt, and so serve them.   

How to make long words.  
TAke a good quantity of Coleworts and seethe them in water whole a good while, then take the fattest of powdered beef broth, and put to the woortes, and let them seeth a good while after: then put them in a platter and lay your powdered beef upon it.   

Triped mutton.  
TAke a paunch of a Sheep fair scoured, cast it in a pot of boiling water, and scum it clean and take up the fat. Then take it and cut it in small pieces of the breadth of two pence, and put it in a pot of strong broth of Beef or mutton, take Parslie blades minced and put to it, and let it seethe. Then put in powder of Ginger, a little Vergious, Saffron and salt, and let them boil together till it be enough, so serve it forth.   

How to boil a Lamb's head and purtenance.  
STrain your broth into a pipkin, and set it on the fire, and put in butter, and scum it as clean as you can, and put in your meat, and put in Endive, and cut it a little and strain a little yeast, and put into it, and Currans, and Prunes, and put in all manner of spices, and so serve it upon sops.   

How to boil Quails.  
FIrst put them into a pot with sweet broth and set them on the fire: then take a Carrot root, and cut him in pieces, and put into the pot: then take parsley with sweet herbs, and chòp them a little, and put them into the pot: then take Cinnamon, ginger, nutmegs and pepper, and put in a little verjuice, and so season it with salt, serve them upon sops and garnish them with fruit.   

How to smear a Conie.  
TAke the Livers and boil them, and chop it, and sweet herbs, apples, and the yolks of hard Eggs, and chop them altogether, and Currans, Sugar, Cinnamon, Ginger, and parsley, and fill the Conie full hereof, then put her into the sweet broth, and put in sweet butter, then chop the yolks of hard Eggs, cinnamon, Ginger, sugar, and cast it on the cony when you serve it up, season it with salt, serve it on sops, and garnish it with fruit.   

How to make Hodgepot.  
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 Parsley 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 Vinigar: and let it boil somewhat thick, and so lay it upon your meat.   

How to a make Hodgepot in pots.  
TAke a good piece of a leg of Mutton, pair away the skin from the flesh very small, and take half as much marrow as you do flesh, & then put them both into an earthen pot and put to it half a pint of beef broth, or half a pint of Mutton broth that is not salt, and put thereto a Nutmeg beaten, and a little pepper, two spoonfuls of currants, and twenty prunes and let them stew softly upon a soft fire, and stir it well together often, or else it will gather together in lumps: and when it hath stewed an hour, put into it a spoonful of verjuice and serve it upon sops.   

The order to boil a brawn.  
TAke your Brawn, and when you have cut him out, lay him in fair water four and twenty hours, and shift it four or five times, and scrape and bind up those that you shall think good with hemp, and bind one handful of green Willows together, and lay them in the bottom of the pan, and then put in your Brawn and scum it very clean, and let it boil but softly, and it must be so tender that you may put a straw through it, and when it is boiled enough, let it stand and cowl in the pan, and when you take it up, let it lie in Trayes one hour or two, and then make sousing drink with ale and water, and salt, and you must make it very strong, and so let it lie a week before you spend it.   

How to make a good white broth.  
TAke two marrow bones and a Cock, and boil them together in fair water and white wine. Then take Parsley, Time, Spinnage & Lettuce, and bind them in a bundle, and put it in the pot with the water and wine, the Cock & marrow bones. Then take Prunes and currants, & bind them in a cloth, and put them in the pot, and a quantity of whole mace, and bind them in like manner by themselves, and put into the pot a piece of Butter, and a good quantity of Sugar. When the Cock and the marry bones be sodden and ready to be served: Then take from them the broth, and strain it very clean, and put it into another pot. Then take the said mace, Prunes and currants forth of the clothes & put them into the pot: them take three yolks of Eggs, and rose-water, and put them into the broth, and boil it a little while, fair and softly with a little salt, and so serve it.   

How to make Farts of Portugal.  
TAke a piece of a leg of Mutton, mince it small and season it with cloves, Mace pepper and salt, and Dates minced with currants: then roll it into round rolls, and so into little balls, and so boil them in a little beef broth and so serve them forth.   

How to make Fists of Portugal.  
TAke some sweet suet minced small, the yolks of two eggs, with grated bread and currants: temper all these together with a little saffron, cinnamon, ginger, and a little salt: then seethe them in a little Bastard or sack a little while: and when they have boiled a little take it up, and cast some sugar to it, & so make balls of it as big as tennis balls, & lay four or five in a dish, and power on some of the broth that they were sodden in, and so serve them.   

How to make French pottage.  
TAke the ribs of Mutton, chop them small the bones and all, with the flesh in square pieces. Then take Carrot roots, and for lack of them, Onions, or both together and if you will, or else herbs, such as you like: seethe all these together, and when you will serve it in, season your pot with a little Cinnamon, Pepper and salt, and so serve it forth.   

How to make fine pap.  
TAke Milk and flower strain them, and set it over the fire till it boil. Then take it off and let it cool, then take the yolks of eggs strain them and put it in the milk, and some salt, and set it in the fire, and stir it till it be thick, and let it not boil fully. Then put it in a dish abroad, and serve it forth for good pottage.   

A broth for a weak body.  
TAke a leg of Veal, and set it over the fire in a gallon of water, and scum it clean and when you have so done, put in three quarters of a pound of currants, half a pound of prunes & a good handful of Borage, as much Langde beef, as much of Mints, and as much of Heart's tongue, let all these seethe together till all the strength of the flesh be sodden out: then strain it as clean as you can. And if ye think the patiented be in any heat, put in Violet leaves, or Succory, as ye do with other herbs.   

A good way to powder or barrel beef.  
TAke the beef and lay it in mere sauce a day & a night. Then take out the beef and lay it upon a hirdle, and cover it close with a sheet, and let the hurdle be said upon a peverell or cover to save the mere sauce that cometh from it: then seethe the brine, and lay in your Beef again, see the brine be cold so let it lie two days and one night: then take it out, & lay it again on a hurdle two or three days. Then wipe it every piece with linen cloth, dry them and couch it with salt, a laying of Beef and another of salt: and ye must lay a stick cross each way, so that the brine may run from the salt.   

How to keep Lard after my Lord Ferries way.  
SCald your hog, and even as you dress your Bacon hog, so dress this: then lay it in salt, the space of three weeks or a month. Then take it up, and let it hang there as in manner is no smoke: but when ye think it waxeth moist, let it be hanged so low that the heat of the fire may come to it: or else put it in an Oven when the bread is drawn out, and when ye think it be well dried, take it out again till it wax moist again, and so ye shall keep it well enough three quarters of a year, and never take the lean from the fat but as ye occupy it.   

How to keep lard after my Lady Westone Brownes way.  
FLea the fat Lard from the flesh, and put in bay salt, ye must cast a good deal upon it, and even so salt it, and roll it together round, and so put it in a heap of salt, and when ye will occupy any of it, cut of it as ye need, and lay it in water, and so ye may keep it as long as ye will.   

The keeping of Lard after my Lady marquess Dorsets way.  
TAke a fat hog and salt him, and when he is through cold, quarter him, and take all the bones and the flesh from the fat: and then take the fat of the said hog, and couch it in fair dry white salt, and so keep it two or three days: then change it again into fair dry white salt, every third or fourth day, and at the fourtéen days end, take fair cold water and white salt and make a very strong brine, so that your brine be made so strong that it will bear an egg almost clean above the brine, and put it in a fair close vessel: then take the said Lard and lay it in the said brine, so that the brine cover it over: so change it into new brine every fourtéen days, for the space of six weeks, and after that it needeth not to be changed. But the brine may not be made of well water.   

To make Blaminger.  
TAke a Capon, boil him in fair water very tender, then take the brawn of him & chop it small, then take Almones, and blanche them, and beat them small, and then put in your chopped capon and beat them together very small: then a quart of Cream and the whites of ten Eggs, & the crumb of a fine Manchet, and your stuff, and mingle them altogether, then strain them, and when it is strained put in a good quantity of Sugar, and a little salt. Then take a fair pot, and put your stuff in it, and set it to the fire, stir it, and boil it as thick as an Apple moise, when you have boiled it, lay it in a fair platter till it be cold: then strain it again with a little rose-water, and when you serve it in, cast sugar upon it, & dish it in three parts.   

How to make Blaminger without Cream or Egs.  
TAke a capon and almonds, and beat them as before is said: Then take fair hot water, and put into your capon and Almonds: then put the crumb of a Manchet in it, and let it stand and soak, then strain it, and when it is strained put in your sugar, and boil it of the thickness of an apple moise: then let it cool and strain it again with a little rose-water and so serve it.    

Stewed meats.  

To make stewed broth either for flesh or fish.  
TAke half a handful of Rosemary, and as much of Time, and bind it on a bundle with thread after it is washed, and put it in the pot, after that the pot is clean scummed, and let it boil a while, then cut sops of white bread, and put them in a great charger, and put on the same scalding broth, & when it is soaken enough, strain it through a strainer, with a quantity of wine or good ale, so that it be not too tart, and when it is strained, pour it in a pot, and then put in your raisins and Prunes, and so let them boil till the meat be enough. If the broth be too sweet put in the more wine, or else a little Vinegar.   

To make stewed steaks.  
TAke a breast of Mutton, cut it in pieces, wash it clean: then put it in a fair pot: and fill your pot with ale or half wine and half water, make it seeth and scum it clean. Then put into your pot a faggot of Time and Rosemary, and Parslie, and three or four Onions cut round, take a little Parsley picked very small, let them boil altogether. Then take Prunes, small Raisins, and great Dates, and let them boil altogether: then season your pot with these spices. Take Salt and a little Saffron Cloves and Mace, Cinnamon, Ginger, & a little Sugar: take a quantity of thess spices, and put them into your pot, & let them stew altogether, and when they be tender, put a little Vergious to them, and let them stew again, then lay sops of a Manchet under them in a platter, at the first ye must put a good deal of marrow in it.   

To stew a capon in white broth.  
TAke marrow bones with the capon, and seeth them in fair water, put to it a few maces, and three razes of Ginger minced, and salt: and when the Capon is almost sodden, put in a good quantity of Lettuce, and let them seeth a while. Then serve in the Capon upon sops, and the herbs upon it.   

To stew a Capon in lemons.  
TAke and slice your Lemons, & put them in a platter, and put to them white wine, Rose water, and Sugar, 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, and red Corrans, Barberies, a little Time and 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, and season your broth with Vergious and Sugar, and put it also upon your Capon.   

To stew Chickens.  
TAke the best of your mutton broth, and put thereto a little whole pepper, and a little whole Mace, Parsley, 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 birds.  
TAke small birds fair picked, drawn, the legs cut off, fry them in butter or suet well. Then lay them in a fair cloth and let the Butter soak all away: then take Onions minced small, cast them in a pot, and take a portion of Sauell, & of wine, draw them through a strainer, and cast it into the pot, with the Onions and birds fried, with Cloves, Mace, and a little Pepper, let all these boil together till it be enough, and put to it sugar, powder of Ginger, salt and Saffron, and so serve it forth.   

To stew Larks or Sparrows.  
TAke of your mutton broth the best, and put it in a pipkin, and put to it a little whole Mace, whole pepper, Claret wine, marigold leaves, Barberies, rose-water, verjuice, sugar, and Marrow, or else sweet butter: per boil the Larks before, and then boil them in the same broth, and lay them upon sops.   

another way to stew Larks.  
YOu must take them & draw them clean and cut of their feet, & 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 into a dish with broth and serve them out.   

How to stew a mallard.  
TAke your mallard and seeth him in fair water with a good marrow bone, and in Cabbage worth, or Cabbage Lettuce, or both, and some parsnip roots, and Carrot roots, and when all these be well sodden, put in prunes, put in prunes enough, and three dates, and season him with salt, cloves, and Mace, and a little sugar, and pepper, and then serve it out with sippets, and put the Marie upon them, and the whole Mace say on the sippets, and the dates quartered, and the prunes, and the roots cut in round slices, and lay them upon the sippets also, and the Cabage leaves lay upon the mallard.   

To stew a Cock.  
YOu must cut him in six pieces, and wash him clean, and take prunes, currants and dates cut very small, and raisins of the sun, and sugar beaten very small, cinnamon, Ginger, and nutmegs like wise beaten, and a little maiden's hair cut very small, and you must put him in a pipkin, and put in almost a pint of Muskadel, and then put your spice and sugar upon your Cock, and put in your fruit between every quarter, and a piece of gold be between every piece of your Cock, them you must make a lid of wood fit for your pipkin, and close it as close as you can with paste, that no air come out, nor water can come in, and then you must fill two brass pots full of water, and set on the fire, and make fast the pipkin in one of the brass pots, so that the pipkins feet touch not the brass pots bottom, nor the pot sides and so let them boils four and twenty hours, and fill up the pot still as it boils away, with the ●ther pot that stands by, and when it is boiled, take out your gold, and let him drink it fasting and it shall help him: this is approved.   

How to stew a neats foot.  
FIrst let your neats foot be scalded and made clean. Then take Onions, slic● them and boil them well in fair water  
Then take half water and half wine, 〈◊〉 much as need to serve for the boiling of th● neats foot, which will be soon enough● & pu● it in a pipkin. Put therein some cloves, and 〈◊〉 the whole pepper, and take the onions out o● water they were sodden in, & put them into the same pipkin, & the neat's ●eet with them ti● it be almost enough. Then take a little Vergious, half a dish of sweet butter, and a little sugar, and let them boil a little together, & serula them in upon sops.   

How to make stewed pottage in L●●●.  
TAke a fair pot, and fill it full of water, take a saveer ●ul of Oil Olive, and p●● it into the pot▪ then set your pot on the 〈◊〉 and let it foil. Then take parsley roots, an● fennel roots, and scrape them clean, than tu● them of the bigness of a Prune, and put them into the pot. Then take bread, and cut it in sop● and cast it into a pot of wine: the wine 〈◊〉 it, an● put it in the pot. Then take rosemary, Time. and parsley and bind them together, and put them into the pot: then take Dates, Prunes, Corrans and great Raisins, and wash them clean, and put them in the pot. Then season your pot with salt, Cloves, Mace, and a little sugar. If it be not red enough, take Saunders and colour your pot therewith, look that your broth be thick enough.   

How to stew beef.  
TAke beef and smite it in pieces, and wash it in fair water, and strain that water and put it in the pot with the Beef, and boil them together. Then take Pepper, Cloves, Mace, Onions, parsley and sage, cast it thereto and let it boil together: Then make liquor with bread and thick it: and so let if seethe a good while after that the thicking is in. Then put in Saffron, salt, and vinegar, and so serve it forth.   

Another way to stew Beef.  
BOil your flank of beef very tender, till the broth be almost consumed, then put the broth into a pipkin, & put to it Onions, caret roots shed small, being render sodden before and pepper gross beaten, verjuice; and half a dish of sweet butter, and so lay it upon.   

How to make brine to keep Lard.  
TAke fair Water and white salt, and all to stir them with a staff a good pretty while: then lay the lard in it one night and one day to soak out the blood of the Lard. Then make new brine in like manner, and beat it, until the time that the salt is consumed, and then it will be clear: that done, put the brine in a pretty tub that hath a cover well fastened, them lay in your Lard, and keep it under brine with splints, them cover the tub close: and thus ye may keep the Lard white and sweet two or three years, with change of Brine when need shall require.   

To make Manger Blanch.  
TAke half a pound of Rice very clean picked and washed, them beat it very fine, and searce it through a fine searse, & put the finest of it in a quart of morning's milk, & strain it through a strainer, and put it in a fair pot, and set it on the fire, but it must be but a soft fire, & still stir it with a broad stick. And when it is a little thick take it from the fire, and take the brawn of a very tender Capon, and pull it in as small pieces as ye can, and the Capon must be sodden in fair water, & the brawn of it must be pulled as small as a horse hair with your fingers, & put it into the milk which is but half thickened, and then put in as much sugar, as ye think will make it sweet, and put in a dozen spoonfuls of good rose-water, and set it to the fire again and stir it well, & in the stirring, all to beat if with your stick, from the one side of the pan to the other, and when it is as thick as pap, take it from the fire, and put it in a fair platter, and when it is cold, lay three slices in a dish, and cast a little sugar on it, and so serve it in.   

How to souse a Pig.  
YOu must take white wine, & a little sweet broth, and half a score of nutmegs cut in quarters: then take sweet Margeram, rosemary, bay, and Time, and let them boil all together, scum them very clean: & when they be boiled, put them in an earthen pan, and the syrup also, and when ye serve them, a quarter in a dish, and the bay & nutmegs on the top.    

Baked meats.  

To make paste, and to raise coffins.  
TAke fine flower, and lay it on a board, & take a certain of yolks of Eggs as your quantity of flower is, then take a certain of Butter and water, and bottle them together, but you must take heed ye put not too many yolks of Eggs, for if you do it will make it dry and not pleasant in eating: and ye must take heed ye put not in too much Butter, for if you do, it will make it so fine and so short that you cannot raise: and this paste is good to raise all manner of Coffins: like wise if ye bake Venison, bake it in the paste above named.   

To make fine passed another way.  
TAke butter and ale, and seethe them together: then take your flower, and put thereinto three eggs, sugar, saffron, and salt.   

To make short paste in Lent.  
TAke thick almond milk seething hot, & so wet your flower with it: & salad oil fried, & saffron, and so miggle your paste altogether, and that will make good paste.   

How to bake Venison, or mutton instead of Venison.  
TAke lean venison or mutton, and take out all the sinews, then chop your flesh veris small, and season it with a little pepper and salt and beaten cloves, and a good handful of Fennenl seeds, and mingle them altogether: Then take your lard, and cut it of the bigness of a goose quill, and the length of your finger, and put it in a dish of vinegar, & all to wash it therein: then take meal as it doth come from the mil, and make paste with cold water, and see that it be very stiff then take a sheet, and make a laying of the minced flesh upon the sheet, of the breadth that your Lard is of length, then make a laying of your Lard upon your flesh, and let your lard be one from another, the breadth of one of the pieces of the lard, and so make four layings of lard, and three layings of flesh one upon another, so press it down with your hands as hard as you can for breaking the paste and cast in a handful of pepper and salt, & beaten cloves, so close up your pass, & let it bake two hours.   

How to make sweet pies of Veal.  
TAke veal and parboil if very tender, then chop it small, then take twice as much beef suet, and chop it small, then mince both them together, then put currants and minced Dates to them, than season your flesh after this manner. Take Pepper, salt, and Saffron, Cloves, Mace, cinnamon, Ginger and Sugar, and season your flesh with each of these a quantity, and mingle them altogether. This done take fine flower, butter, eggs, and Saffron, & make your paste withal as fine as you can, & make your pie with it, and when it is made, fill it with your stuff. Then put upon your pie, Prunes, Corans, Dates, a little sugar, and yolks of eggs hard. Then cover your pie and set it on a paper, and set it in the Oven, and let it bake soakingly, if it be scorched above lay a paper double on it.   

How to make Chewets of Veal.  
TAke a leg of beale and perboyl it, them mince it with beef suet, take almost as much of your suet as of your veal, and take a good quantity of Ginger, & a little saffron to colour it: take half a goblet of white wine, and two or three good handful of grapes, and put them all together with salt, and so put them in Coffins, and let them boil a quarter of an hour.   

How to make chewets another way.  
TAke a little Veal and slice it, and parboil it, then take it up & press it in a fair cloth, and mince it very fine, take Corans and dates and cut them very small, take some marry or suet, and the yolks of three or four Eggs, and pepper, salt, and mace fine beaten, and the crumbs of bread fine grated: them mingle all these together, and put in suet enough, and they will be good pies.   

How to make Chewets in Lent.  
TAke a fresh Eel and flea it, and cut of the fish from the bone, mince it small and pair two or three wardens and mince them likewise small, as much of them as of the Eel or Oysters, and temper them together, and season it with Ginger, Pepper, cloves, Mace and salt, and a little colour it with Saunders, and put currants and prunes, and minced great raisins and Dates, as you do to the other pies of flesh, when it is half baked put them out, and put to it a little verjuice: and if your Jelly be not fat put to it a little Salad Oil fried with some sweet flowers or herbs, if ye put a little rose-water and salt it is good, but if you have any fat of fish it is better than oil.   

How to make Oyster chewets.  
TAke a peck of oysters, & wash them clean. Then shell them, and wash them in a calendar fair and clean, then seethe them in fair water a little, and when they be sodden, strain the water from them, & cut them small as pie meat, season them with a little pepper, a pennyworth of cloves and mace, a pennyworth of cinnamon and ginger, a pennyworth of Sugar, a little saffron and salt: then take a handful of Corans, six dates minced small, and mingle them altogether: then make your paste with a quantity of fine flower, ten yolks of Eggs, a quantity of butter, with a little Saffron and boiled water, then raise up your chewets, and put in the bottom of your chewets a little butter, and cast upon them Prunes, Dates, and currants, so close them and bake them: let not your Oven be too hot, for they would have but little baking, then draw them, and put in every of them two spoonfuls of verjuice and butter and so serve them in etc.   

How to make special good pies either of mutton or Veal.  
LEt your meat be perboiled, and mince it very fine, and then your suet by itself: and after put to the meat, and mince them well together, then put thereto five or six yolks of eggs being hard sodden and minced, small Corrans, Dates fine minced: season it with Cinnamon, Ginger, Cloves and Mace, a handful of carowayes, sugar, and verjuice, and some salt and a little pepper, and so put it into your pass, whether they be chewets or Trunk pies.   

To make paste, and to bake chickens.  
TAke water, and put in a good piece of butter, and let it seeth as hot as you can blow off your Butter into your flower, and break two yolks of Eggs, and one white, and put in a good piece of Sugar, and colour your paste with Saffron, then shall it be short Then take your chickens, and season them with Pepper, salt, Saffron, and great Raisins, cloves, mace Corans, Prunes, and Dates, then close them up, & make a little hole in the midst of the lid. Then set it in the Oven, and to make syrup for the same pie, take Malmsey, Cream, and two yolks of Eggs, and beat them together, and put in Cinnamon and Sugar, and when the pie is almost baked, then put in the syrup, and let them bake together.   

To bake chickens in Summer.  
CVt off their feet, truss them in the coffins. Then take for every Chicken a good handful of Gooseberries, and put into the pie with the Chickens. Then take a good quantity of butter, and put about every chicken in the pie. Then take a good quantity of Cinnamon, and ginger, and put it in the pie with salt and let them bake an hour, when they be baked, take for every pie the yolk of an egg, and half a goblet full of verjuice and a good quamtie of sugar, and put them altogether into the pie to the chickens, and so serve them.   

To bake chickens in winter.  
CVt of their feet, and truss them, and put them in the pies, take to every pie a certain of Corrans or Prunes, and put them in the pie with the Chickens. Then take a good quantity of Butter to every chicken, and put in the pie: then take a good quantity of ginger, and salt and season them together, & put them in the pie, let it bake the space of an hour & a half, when they be baken, take sauce as is afore said, and so serve them in.   

To bake Chickens with Damsons.  
TAke your Chickens, draw them and wash them, then break their bones and lay them in a platter, then take four handfuls of fine flower, and lay it on a fair board, put thereto twelve yolks of Eggs, a dish of butter, and a little saffron: mingle them altogether, and make your paste therewith. Then make six coffins, and put in every coffin a lump of butter of the bigness of a walnut: then season your six coffins with one spoonful of cloves & Mace, two spoonfuls of cinnamon, and one of Sugar, and a spoonful of salt. Then put your Chickens into your pies: then take Damsons and pair away the outward peel of them, and put twenty in every of your pies, round about your chickens, them put into every of your coffins, a handful of Currans. Then close them up, and put them into the Oven, and let them be there three quarters of an hour.   

How to bake a Turkey.  
TAke and clean your Turkey on the back, and bruise all the bones: then season it with salt, and pepper gross beaten, and put into it good store of butter: he must have five hours baking.   

How to bake a pheasant.  
Truss him like a hen, and perboil him, than set him with cloves, then take a little verjuice and saffron, and colour it with a feather, then take salt, Mace and Ginger to season it, and so put it in the paste, and bake it till it be half enough. Then put in a little verjuice and the yolk of an egg beaten together: then bake it till it be enough.   

To bake a Capon instead of a pheasant.  
CVt off his legs and his wings, & after the manner of a pheasant truss him short, then parboil him a little, and Lard him with sweet lard: so put him into the coffin, and take a little pepper and salt and cast about him. And take a good half dish of butter & put into the coffin, so let him bake the space of four hours and serve it forth cold in steed of a pheasant. So likewise bake a pheasant.   

How to bake Red Dear.  
YOu must take a handful of fennel, a handful of winter savoury, a handful of Rosemary, a handful of Time, and a handful of bay leaves, and when your liquor séeths that you parboil your venison in, put in your herbs also, and parboil your venison till it be half enough, them take it out, & lay it upon a fair board that the water may run from it, then take a knife and prick it full of holes, and while it is warm, have a fair trey with vinegar therein, and so put your venison therein from morning until night, and ever now and then turn it upside down, & then at night have your coffin ready, and this done, season it with Cinnamon, Nutmegs and Ginger, Pepper and salt, and when you have seasoned it, put it into your coffin, and put a good quantity of sweet Butter into it, & then put it into the Oven at night when you go to bed, and in the morning draw it forth, and put in a saucer full of Vinegar into your pie at a hole above in the top of it, so that the vinegar may run into every place of it, and then stop the hole again, and turn the bottom upward, and so serve it in.   

How to bake Venison.  
Parboil your Venison, than season it with Pepper and salt, some what 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 spoonfuls of Claret Wine, and shake it well together.   

How to bake a Crane or a bustard.  
Parboil him a little, then Lard him with sweet lard, and put him in the coffin. Take Pepper and salt, a good quantity, and season them together and cast upon it. Then take Butter, and put in the coffin, let it bane three hours.   

How to bake a Mallard.  
FIrst truss them, and parboil them, and put them into the coffin: then season them with pepper and salt, and four or five Onions péeled and sliced, and put them altogether, with a good piece of sweet butter unto the Mallard and so let them bake two hours, & when they be baked, put in half a goblet of Vergious for every Mallard, and so serve them.   

How to bake a wild boar.  
TAke three parts of water, & the fourth part of white wine, and put thereto salted as much as shall season it, & let it boil so till it be almost enough: them take it out of the broth and let it lie till it be through cold: Then Lard it, and lay it in course paste, in pasties, and then season it with pepper, salt, and ginger, & put in twice so much ginger as pepper. And when it is half baked, fill your pasties with white wine, and all to shake the pasty, & so put it into the Oven again, till it be enough: Then let it stand five or six days, or ever that you eat of them, and that time it will be very good meat.   

How to bake wild Ducks.  
Dress them fair, & perboil them, than season them with pepper & salt, a few whole cloves amongst them, and Onions small minced, and sweet butter, Vergious, and a little Sugar.   

To bake calves feet.  
TAke Calves feet and seeth them tender, pull off the hair, then slit them, and make your paste fine, & when you have made your coffin, before you put in your feet, take good Raisins and mince them small, and pluck out the kernels, and strew them in the bottom of your pie: then season your feet with Pepper, salt, cloves and mace, them lay in the feet, and strew currons on them, and Sugar and a good piece of butter in it, and close it up, and make a little hole in the lid, and when it is almost baked enough, put in a mess of Vergious, and so serve them.   

To bake calves feet after the French fashion.  
TAke the feet, pull off all the hair, and make them clean, and boil them a little till they be somewhat tender, then make your paste, and season your calves feet with pepper, salt and Cinnamon, and put them in your paste, with a quantity of sweet Butter, Parslie and Onions among them, so close it up, and set it into the Oven till they be half baken. Then take them forth, and open the crown, and put in more butter & some Vinegar, so let them stand in the Oven till they be thoroughly baked.   

For to bake a Pig.  
FLea your Pig, and take our all that is within his belly clean, & wash him well, and after parboil him, then season it with Pepper, Salt, Nutmegs, Mace and cloves, and so lay him with good store of butter in the paste: Then set it in the Oven till it be baked enough.   

To bake a Pig like a Fawn.  
TAke him when he is in the hair, and slay him then season it with pepper & salt, cloves and Mace: then take claret wine, Vergious, rose-water, sugar, Cinnamon, and ginger, and boil them altogether: then lay your Pig flat like a Fawn or a Kid, and put your Syrup unto it, with a little sweet Butter, and so bake it leisurely.   

How to bake a Neat's tongue.  
Seethe the tongue half enough, and blanche it and cut it in two, then scorch it, and season it with pepper and salt, and put it in a coffin and a good quantity of Marrow with it, and when it is almost baken, put in some red wine and sugar.   

How to bake an Hare.  
TAke your hare and perboil him, and mince him, and then beat him in a mortar very fine liver and all, if you will, and season it with all kind of spices and salt, and do him together with the yolks of seven or eight eggs, and when ye have made him up together, draw lard very thick through him, and mingle them all together, and put him in a pie, and put in butter before ye close him up.   

For to bake a Gammon of Bacon.  
Boil your gammon of Bacon, 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, stick whole Cloves fast in it: Then lay it so in your paste with salt butter, and so bake it.   

To make a rare conceit, with Veal baked.  
TAke veal and smite it in little pieces, and seeth it in fair water, then take parsley, Sage, Isop and Savoury, and shred them small, and put them in the pot when it boileth. Take powder of Pepper, canel, mace, saffron and salt, and let all these boil together till it be enough. Then take up the flesh from the broth, and let the broth cool, when it is cold, take the yolks of eggs with the whites, and strain them, and put them into the broth, so many till the broth be stiff enough, then make fair coffins, and couch three pieces or four in one coffin of the Veal: and take Dates minced and prunes, powder of pepper, Ginger and verjuice, and put it to the broth. Then put the liquor in the coffins, like as ye do with a custard, and bake it till it be enough, and so serve it forth.   

To make a florentine.  
TAke veal, & 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, Corans and Dates small shred. Season it with a little Cinnamon and ginger a very little Cloves and Mace, with a little salt and sugar, and a little Time finely shred. Make your paste fine with butter and yolks of eggs, and sugar, roll it very thin, and so lay it in a platter with butter underneath, and so cut your cover and lay it upon it.   

To make a pie to keep long.  
YOu must first parboil your flesh & press it, & when it is pressed, season it with pepper and salt whilst it is hot, than lard it, make your paste of rye flower, it must be very thick, or else it will not hold, when it is seasoned & larded, lay it in your pie, then cast on it before you close it, a good deal of cloves and Mace beaten small, and lay upon that a good deal of Butter, and so close it up: but you must leave a hole in the top of the lid, & when it hath stood two hours in the Oven, you must fill it as full of vinigar as you can, and then stop the hole as close as you can with paste, and then set it into the Oven again: your Oven must be very hot at the first, and then your pies will keep a great while: the longer you keep them the better will they be: and when ye have taken them out of the oven, and that they be almost cold, you must shake them between your hands, and set them with the bottom upward, and when you set them into the Oven, be well aware that one pie touch not another by more than one's hand breadth: Remember also to let them stand in the Oven after the Vinegar be in, two hours and more.   

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, & put to them pepper, saffron cloves, mace, small raisins, almonds blanched & small shred, & grated bread: take Pears also sodden in ale, & bray & strain them with the sam● liquor, and ●t thereto bastard and honey, & put it in a pan and stir it on the fire till it be we sodden. Then make little coffins and set the● in the Oven until they be hard, and then you must take them out again, and put the foresaid liquor into them, and so serve them forth.   

How to make a pie in Lent.  
TAke eels and slay them, and cut them from the bone, take Wardens and Figs, & mince them together, and put to them Cloves and mace, pepper, salt, and Saffron, and season all these together, and mingle it with great and small Raisins, Prunes and Dates, cut it in small pieces, and so put it into the coffin, and let it bake half an hour.   

How to make a Custard in Lent.  
TAke half a pound of almonds, blanche them and beat them in a mortar. Then take a quart of fair water, warm it lukewarm, and strain your liquor with the almonds. Then take a piece of the spawn of a Pike, of a Carp or a Roch, and beat it in a mortar, then strain it into your almonds: for lack of spawn ye may take two spoonfuls of the flower of Rice, and put it into your almonds Then take Sugar, cloves, Maces, Saffron and salt, and season your liquor therewith, even as ye would season a custard of cream, then take three handful of fine flower, and almost a pint of fair water boiling hot, and a little Saffron, and make your paste therewith. Then make your custard and when it is made, put small Raisins an● Dates in the bottom of your custard, as you do unto a custard of cream.   

To bake Oysters shells and all.  
TAke the best Oysters fair shalled, and the fairest & smoothest shells, wash a good many, and to make them smooth, rub one shell against another, and when they are very clean make your pie: and then let your gravy run through a strainer of your Oysters and wash your oysters very clean, and season them with Pepper and salt. Then take out of the deepest shells, and put into them three Oysters and three cloves, and a little piece of butter, and lay a flat shell upon that, and thus set your pie with the shells and the Oysters in them till they be full, and in void places put in a piece of Butter: then close your pie, and set it into the Oven and when it hath stood there half an hour draw your pie, and then put in a saucer full of your gravy. Then put the pie into the Oven again, and so let it stand one other half hour, and then serve it forth.   

To bake Pears, quinces, and wardens.  
YOu must take and pair them, and then core them: then make your paste with fair water and Butter, and the yolk of an Egg, and set your Oranges into to the paste, and then bake it well: Then fill your paste almost full with Cinnamon, Ginger and Sugar: also apples must be taken after the same sort, saving that whereas the core should be cut out they must be filled with butter every one: the hardest apples are best, and likewise are Pears and wardens, and none of them all but the Wardens may be perboiled, and the oven must be of a temperate heat, two hours to stand is enough.   

To bake quince pies.  
 them and take out all the Core: then parboil them in water till they be tender: Then take them forth: and let the water run from them till they be dry. Then put into every Quince, Sugar, cinnamon and ginger, and fill every pie therewith, and then you may let them bake the space of an hour, and so serve them.   

To bake oranges.  
FIrst take twelve Oranges, and pair away the yellow rind of them, cut them in two pieces, and wring out the juice of them, then lay your pills in fair water, and when it is boiling hot, put your Oranges therein, let them seethe therein until the water be bitter. Then have another pot of water ready upon the fire, and when it doth seethe, put your Orange pills therein, and let them seethe again in the same water until they be very tender: then take your Oranges out of the pot, & put them in a basin of fair cold water, and with your thumb take out the core of your Oranges and wash them clean in the same water, and lay them in a fair platter, so that the water may run from them: then take a quart of Bastard, clearet wine, or white wine, if you take a quart of Bastard, put thereto a quartern of sugar: if you take claret or white wine, ye must take to every pint a quartern of Sugar, and set it to the fire in a fair pot: then put your Oranges therein, and seethe them till the liquor come to a syrup: when it is come to a syrup, take a fair earthen pot, and put your Oranges and your syrup altogether, so that your Oranges may be covered with your syrup, if you lack syrup, you must take a pint of Claret wine, and a quartern of Sugar, and make thereof a syrup, and put it into your Oranges, and stop your pot close, after this manner you may keep them two months, and when you will bake them, take an ounce of Cinnamon, and half an ounce of ginger, and beat them small, then take two pound of sugar, and beat it in like manner. Then put your sugar, Cinnamon and Ginger in a fair platter, and mingle them together. Then take four handful of fine flower, & lay it upon a fair board, and make an hole in the midst of the flower with your hand: then take a pint of fair water, & eight spoonfuls of Oil, and a little saffron, and let them seethe altogether, and when it seethes put it in the hole in the midst of the flower, and knead your paste therewith then make little round coffins of the bigness of an orange, and when they be made, put a little sugar in the bottom of them: then take your Orange pills and fill them full of sugar and spices afore rehearsed, and put them into your coffins, and fill the coffins full of the same sugar and spices: when the spices be in them, close them up, and set them upon papers, and bake them in an oven or baking pan but your Oven may not be too hot if your coffins be dry after the baking, you may make a little hole with the point of a knife upon the cover of them and with a poone put a little of the syrup to them, at another season you must make your paste with four handfuls of fine flower, and twelve yolks of eggs, and a little saffron, make your paste therewith.   

Another good way to bake Oranges.  
PAre the utter rind as thin as you can: them take the Oranges, and cut out a little hole in the top, & with a narrow pointed knife pick out as nigh as ye can all the pames: then seethe them in fair water boiling a soft pace: and when the water is bitter have more water ready, and change the first water, and so let them seeth in the second water a good while softly boiling, let them not be very tender, for after that boiling ye must put them in an other liquor that must be water and honey very sweet sodden together & scummed: then put into that a good quantity of Saffron, and so put in your oranges, and let them seeth well in that water, till they be very tender, if ye will bake them, put Claret wine and sugar together, and let it boil well. Then fill your Oranges of dry Sugar and Ginger, and turn the hole of your Oranges up ward: then put the Claret wine in, till your coffin be almost full: and see that there be Sugar enough in the coffin and close it up, and a little before ye will serve it in, put in more of the Claret wine and Sugar that was first sodden, at the hole above in the coffin Thus ye may keep your Oranges in that same liquor that ye did seeth them in first, a month or more and if ye think that the liquor changeth: seeth it again and it will amend, and if you think that the Oranges do not look yellow enough, put Saffron in the liquor, and with a feather colour your Oranges.   

To bake Peaches.  
TAke Peaches, pair them, and cut them in two pieces, & take out the stones as clean as you can for breaching of the Peach: then make your pie three square to bake four in a pie, let your paste be very fine, then make your dredge with fine Sugar, Cinnamon and Ginger: and first lay a little dredge in the bottom of your pies: Then put in Peaches, and fill up your coffins with your Dredge, and put into every coffin three spoonfuls of rose-water. Let not your Oven be too hot. etc.   

To bake pippins.  
TAke your pippins and pair them, and make your coffin of fine paste, and cast a little sugar in the bottom of the pie. Then put in your Pippins, and set them as close as ye can: then take sugar, cinnamon, and Ginger, and make them in a dredge, and fill the Pie therewith: so close it, and let it bake two hours but the Oven must not be too hot.   

To make a good Castard.  
TAke a platter full of Cream, if it be a quart, then take six yolks of Eggs, to a pint three Eggs, and when you set your Cream, over the fire, cut your butter in small pieces and but it into your cream, & it be little more than the quantity of a Walnut it is enough, and season it with salt, Sugar, cloves, mace, and saffron, and so cover it, and let it be set upon a chafing-dish or pot of seething water, and when it is well hardened, cast on it minced Dates and small Raisins, and so let it boil till ye think it be well hardened: and then serve them forth. etc.   

How to make a Custard in Lent.  
TAke the milt of any manner of fresh fish, and a little of the milt of a white Hearing, and a quantity of blanched almonds, and crumbs of bread, and mingle all these together and a little Water and Sugar, and a quantity of Rose-water, and mingle that together: season it as ye would do another custard with all manner of spices. Then mingle therewith Raisins corrans, and Dates, cut in pieces, and so bake it in a platter or paste, whether ye will, the space of half an hour, and so serve it in.   

Another way to make a Custard in Lent.  
TAke blanched almonds and bray them small put crumbs of white bread in the braying of the almonds. Then let a Pike be sodden, or fat Eels, that ye may have the best of the broth and put that in the bottom of your platter, put in also minced dates and corrans. Then strain your almonds with the water sodden with sugar. Then season it with sugar, saffron, cloves and Mace: then put in all the stuff in the platter, and so boil it upon a chafing-dish a good while: see the platter be not covered, for if it be the Custard will never wax hard: when ye serve it forth, cast Sugar on it, & if your dates and corrans be sodden in the fish broth afore ye put them in the platter, they will be the better, put to a little salt in the making, etc.   

To make a tart of apples and Orange pills.  
TAke your oranges, and lay them in water a day and a night, then seethe them in fair water and honey, and let them seethe till they be soft: then let them soak in the syrup a day and a night: then take them forth and cut them small, and then make your tart and season your Apples with Sugar, Cinnamon and Ginger, and put in a piece of butter, and lay a course of Apples, and between the same course of apples, a course of Oranges, and so course by course, and season your Oranges as you seasoned your Apples, with somewhat more sugar, then lay on the lid and put it in the oven, and when it is almost baked, take rose-water and Sugar, and boil them together till it be somewhat thick, then take out the Tart, and take a feather and spread the rose-water and Sugar on the lid, and set it into the Oven again, and let the sugar harden on the lid, and let it not burn.   

How to make a tart of Apples.  
PAre your apples and cut away the core, & cut the remnant in small pieces, & seeth it in rose water or wine till they be soft, & ye must stir it all the while it séeths, then draw it through a strainer, and season it with sugar cinnamon & ginger, & spread it in your paste: & if you will, ye may serve it in a dish without past & cut a date or two & lay it on, for a change ye may colour it with Saunders if you wil   

To make a good tart of Cherries.  
TAke your cherries and pick out the stones of them: then take raw yolks of eggs, and put them into your cherries, then take sugar, Cinnamon and Ginger, and Cloves, and put to your Cherries & make your Tart with all the Eggs, your tart must be of an inch high, when it is made put in your cherries without any liquor, and cast Sugar, Cinnamon, and ginger, upon it, and close it up, lay it on a paper, & put it in the Oven, when it is half baken draw it out, and put the liquor that you let of your cherries into the Tart: then take melted butter, and with a feather anoint your lid therewith. Then take fine beaten Sugar and cast upon it: then put your Tart into the Oven again, and let it bake a good while, when it is baken draw it forth, & cast Sugar & Rose-water upon it, and serve it in.   

To make a tart of Cherries, when the stones be out, another way.  
Seethe them in white wine or in Claret, and strain them thick: when they be sodden: them take two yolks of eggs & thicken it withal: then season it with Cinnamon, Ginger, and Sugar, and bake it, and so serve it.   

To make a tart of Damsons.  
Seethe the Damsons in Wine, and strain them with a little Cream: then boil your stuff over the fire till it be thick, put there to sugar, Cinnamon, and Ginger, so spread them on your paste, but set it not in the Oven after, but let the paste be baked before.   

How to make a tart of Eggs.  
TAke twenty yolks of Eggs, and half a pound of butter, and strain them altogether into a platter: then put two good handfuls of sugar in it, six spoonfuls of rose-water, and stir them altogether. Then make your paste with two handfuls of fine flower, and six yolks of Eggs, and a quarter of a dish of Butter: then make your Tart, and put your stuff therein and lay your Tart upon a sheet of Paper, and so put it into the Oven, and when that it is baked enough, then draw it out of the Oven, and cast a little sugar on it, and so serve it forth.   

To make a good tart of Cream.  
TAke a quart of Cream, and put in twelve yolks of eggs, and a little Saffron, strain them. Then put it in a pot and boil it, but all the time it standeth on the fire it must be stirred with a stick for burning. Also ere ye boil it, ye must put a good dish of butter in it, when it is boiled, put in your Sugar, as much as will make it sweet: then make your paste with Butter. Eggs, Sugar, with a little Saffron and fine flower, and make your Tart with it and dry it in the Oven, and when it is dry, put in a little rose-water and butter, then fill your tart with the stuff, when it is strained, so bake it, and when it is baked, sprinkle a little Rose-water and Sugar, and a little Butter melted upon it.   

How to make a tart of Prunes.  
YOu must seethe the prunees with Wine, then strain them, and season it with Sugar, so bake it with paste, and first prick it in the bottom if that you will boil your stuff upon a chafing-dish, than the less bàking after ward will serve it.   

How to make a tart of Spinnage.  
TAke some cast cream, and seethe some Spinnage in fair water till it be very soft, then put it into a Collender, that the water may soak from it: then strain the spinnage, and cast the cream together, let there be good plenty of Spinnage: set it upon a chafing-dish of coals, and put to it Sugar and some Butter, and let it boil a while Then put it in the paste, and bake it, and cast blanch powder on it, and so serve it in.   

To mke a tart of Veal.  
TAke two kidneys of Veal and broil them, then take off all the skin and chop the fat very small, and put two yolks of eggs, a handful of Corrans, six Dates cut small two handful of sugar, a spoonful of Salt, a spoonful of Cinnamon, half a spoonful of Ginger, four spoonfuls of rose-water, chop them altogether then make your Tart of fine paste, and fill it with your stuff: then close it with a cover, and strike upon the lid of your Tart butter that is melted, and cast fine sugar upon it, as you do to a Marchpane, let not your Oven 〈◊〉 too hot for it asketh but little baking.   

Ho to make a tart of cheese  
MAke your Tart, and then take Banbery Cheese, and pair away the out side of it and cut the clean cheese in small pieces and put them into the Tart, and when your Tart is full of Cheese: then put two handfuls of sugar into your Tart upon your cheese, and cast in it five or six spoonfuls of rose-water, and close it up with a cover, and with a feather lay sweet molten Butter upon it, and fine Sugar, and bake it in a soft oven.   

To make a tart of almonds.  
BLanch almonds and beat them, and strain them fine with good thick Cream, then put in Sugar and rose-water, and boil it thick, then make your paste with butter, fair water, and the yolks of two or three Eggs, and as soon as ye have driven your paste, cast on a little sugar, and rose-water, and harden your paste afore in the Oven. Then take it out, and 〈◊〉 it, and set in in again, and let it bake till it be well, and so serve it.   

How to make a tart of Meddlers.  
TAke meddlers that be rotten, & strain them the● set them on a chafing-dish of coals, and beat it in two yolks of Eggs, and let it boil till it be somewhat thick: then season it with cinnamon, Ginger and sugar, and lay it in paste.   

How to make a tart of hips.  
TAke Hips, slit them, and pick out the kernels: then seethe them in white wine, or in fair water, when they be soft sodden, strain them as thick as you can, and season them with Cinnamon, ginger and sugar, & lay it in paste.   

How to make a Cured tart.  
TAke Cream, yolks of eggs, white bread seeth them together, then put in a saucer full of rose-water or Malmsey, and turn it: and put it into a cloth, when all the whey is out, strain it, and put in Cinnamon, Ginger, salt, and sugar, then lay it in paste.   

How to make Lombary tarts.  
TAke beets, chop them small, and to put them grated bread & cheese, and mingle them well in the chopping, take a few corrans, and a dish of sweet butter & melt it, then stir all these in the butter, together with three yolks of eggs, cinnamon, ginger, and sugar, and make your tart as large as you will, and fill it with the stuff, bake it, and serve it in.   

To make a tart of bread.  
TAke grated bread and put to it molten butter and a little rose-water and sugar, and the yolks of eggs, and put it into your paste, and bake, and when you serve it, cut it in four quarters and cast sugar on it.   

A tart to provoke courage either in man or woman,  
TAke a quart of good wine, and boil therein two Burr roots scraped clean, two good Quinces, and a potaton root well pared, and an ounce of Dates, and when all these are boiled very tender, let them be drawn through a strainer wine and all, and then put in the yolks of eight eggs, and the brains of three or four cock sparrows, and strain them into the other, and a little rose-water, and seeth them all with Sugar, cinnamon and Ginger, and clones and mace, and put in a little sweet butter, and set it upon a chafing-dish of coals between two platters, & so let it boil till it be something big.   

How to make a tart of Gooseberries.  
TAke Goseberies, and parboil them in white or claret win●, or strong ale, and withal boil a little white bread: then take them up & draw them through a strainer as thick as you can with the yolks of six Eggs, than season it up with sugar, and half a dish of butter, and so bake it.    

Roasted meats.  

To make Allows of mutton.  
TAke fair Mutton, and cut it thin in flakes than take fair Parsley, Onions, yolks of Eggs, sodden Eggs, Marrow, or sweet suet, chop all these together, and so roll it up wit● the mutton, and roast it.   

How to roast a Gybot of mutton.  
CVt the flesh of a leg of Mutton, take out the bone, and take the flesh that you cut forth, and chop it small, and put thereto yolks of Eggs, cloves and Mace, Corrans, Rosemary, Parsley. Time and some suet, and mingle them altogether, and put them into a bag and sow it up, and so roast it.   

How to roast a Hare.  
FIrst wash it in fair water, then parboil it and lay in cold water again, then lard it, and roast it on a broach. Then to make sauce for it, take red Vinigar, Salt, Pepper, Ginger Cloves, Mace, and put them together. Then mince apples and onions, and fry them in a pan: then put your sauce to them with a little sugar, and let them boil well together, then baste it upon your Hare and so serve it forth.   

To roast a calves head.  
MAke a little hole in the head, & pluck out all the brains, and lay the head to soak: then to make a pudding in it, take white bread, and lay it to soak in milk, and strain it thick, then take four yolks of Eggs, cloves Mace, Pepper, Saffron, corans, Dates, and a good quantity of Butter, make a good Pudding, and fill the head full: then take the bone, and stop the hole, and when it is almost enough, cast crumbs of bread on it: then cleave it, and make sauce to it with Cinnamon, sugar, Ginger, and vinegar, and boil them all together, and then you may serve it forth.   

To roast a Capon, Pheasant or partridge.  
Roast a capon with his head of, his wings and legs on whole: and your pheasant in like sort: but when you serve him in, stick one of his feathers upon his breast: and in like manner you must roast a Partridge, but stick up no feather.   

How to roast Venison.  
LEt your Venison be parboiled, then make it tender, and cast into it cold water, then Lard it, and roast it, and for sauce: take broth vinegar, pepper, cloves and mace, with a little salt, and boil all these together, and so upon your venison serve it.   

How to roast a quail.  
LEt his legs be broken, and knit one within another, and so roast him.   

To roast a Crane, Heron Curlew or Bitture.  
Roast a crane with his legs turned up behind him, his wings cut off at the joint next the body, and then wind the neck about the broach, and put the bill into his breast, the Heron Curlew and Bitture, after the same manner, but let the Bittures head be off.   

To roast a Plover or a Snite.  
TAke and roast a plover with his head of, and his legs turned upward upon his back, but the Snite with his bill put into his breast, and his legs turned upward upon his breast.   

How to roast Woodcocks.  
Pluck them, and then draw the guts out of them, but leave the liver still in them, than stuff them with lard chopped small, and juniper berries, with his bill put into his breast and his feet as the Snite, and so roast him on a spit, & set under it a fair large pan with white wine in it, & chopped parsley, vinegar, salt, and ginger: then make toasts of white bread, & toast them upon a girdion, so that they be not burnt: then put these toasts in a dish, & upon them lay your woodcocks, and put your sauce, being the same broth upon them, and so serve them forth.    

To seethe fish.  

To make fine rice pottage.  
TAke half a pound of Iorden almonds, and half a pound of rice, and a gallon of running water, and a handful of oak bark, and let the bark be boiled in the running water, and the almonds beaten with the hulls and all on, and so strained to make the rice pottage withal.   

To make good Lenton pottage.  
TAke eels and slay them, and cut them in culpins, and cast them into a pot of fair water, and take Parsley and Onions, & shred them together not to small, & take cloves Mace, powder of Pepper and Cinnamon, and cast it thereto, and let them boil together a white: also take a good portion of wine, & thick yeast, and put it thereto, and let it boil together a while. Then take saffron, salt, and Vinegar, and cast it thereto, and serve it for good pottage.   

How to seethe a Pike.  
TAke white wine, fair water, vinegar, and a little yeast, or else a few gooseberries, boil these together, and before ye seeth your Pike, lay it in vinegar and salt, this is a good broth.   

How to seethe a carp.  
YOu must take Red wine, and the blood of the carp, and a little Vinegar and salt, and let it lie in this a while. Then seethe your carp in it, and put pepper half broken in it, and a piece of sweet butter, and make your sops therewith and serve it in.   

How to seethe a Gurnard.  
YOu must open your Gurnard in the back, and fair wash and seethe it in water and salt, with the fishie side upward: and when it is sodden well, you may take some of the best of your broth if you will, or else a little fair water, and put to it new yeast, a little Vergious, parsley, Rosemary, a little Time, whole Mace and a piece of sweet Butter: and let it boil in a pipkin by itself till it be well boiled, and then when you serve in your Gurnard, power the same broth upon it.   

To seethe fresh Salmon.  
TAke a little water, and as much Beer and salt, and put thereto Parsley, Time, and Rosemary, and let all these boil together. Then put in your Salmon, and make your broth sharp with some Vinigar.   

How to seethe a bream.  
Put White Wine into a pot and let it seeth, then take and cut your Bream in the midst, and put him into the pot: then take an Onion and chop it small, then take Nutmegs beaten, Cinnamon and Ginger, whole Mace, & a pound of Butter, and let it boil altogether and so season it with salt, serve it upon sops, and garnish it with fruit.   

To seethe roaches, Flounder, or Eels.  
MAke ye good broth with new Yeast, put therein Vergious, Salt, Parsley, a little Time, and not much Rosemary and pepper: so set it on the fire and boil it, & when it is well boiled, put in roaches, Flounder, Eels, and a quantity of sweet butter.   

How to seethe Stockfish.  
TAke Stockfish and water it well, and then put out all the bal●e from the fish, than put it into a pipkin, and put in no more water than shall cover it, than set it on the fire, and as soon as it beginneth to boil on the one side, then turn the other side to the fire, and as soon as it beginneth to boil on the other side, take it of and put it into a Colender, and let the water run out from it, and put in salt in the boiling of it, and take a little fair water and sweet butter, and let it foil in a dish until it be something thick, then pour it on the stockfish, and so serve it in.   

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, corrans, whole Pepper, and a little Mace, and Dates shred very small, 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 straweberries, Gooseberries, or Barberries, sweet Butter, and some sugar, and so season up your broth, and pour upon your Dorie or Mullet.   

To stew Herrings.  
TAke ale, and put therein a few onions small cut. & a spoonful of Mustard, great raisins and saffron, & thick it with grated bread: if you will have puddings in them, take the soft roes of the herrings, & stamp them with a little thick almond milk, and put thereto some Dates or Figs minced, cloves, mace, Sugar, saffron and salt, and some corrans, and grated bread.   

To roast a piece of Stockfish.  
TAke a quarter of stockfish and a little grated bread and a little cream, & four yolk● of eggs, a few Dates minced with corrans cinnamon, ginger, and a little pepper, and so lay it to the fire & baste it well with Butter and Vinigar, & some cinnamon and ginger in your butter, wherewith you baste it, and so serve it.    

To bake fish.  

To make herring pies.  
TAke herrings and crush them in your hands, to shall you lose the flesh from the skin, save the skin, as whole as ye can, & scrape of all the fish, that none be left thereupon: then take a pound of almonds, or as many as ye be disposed to make, blanche them, and stamp them, and in the stamping of them, put in one soft roe, and one hard row, and five or six Dates, and a spoonful or two of grated bread, and a pint of Muscadel to grind them withal, but ye may not grind them to fine, nor may not make them too moist with your muscadel, but somewhat stiff, that you may fill the skins of your Herring: Then take rose-water, and a little saffron to colour Almonds withal, when ye have ground them. Then put in four Dates and cut them fine, and a handful of Currans, and a little sugar, then make fine paste, and rol it as thin as you can, and strew thereon a good deal of sugar, then put your Herrings therein, and bake them   

How to bake a carp.  
TAke of the scales, and take forth the Gall, and with cloves, Mace, and salt, season it and take corans and prunes, and put about the carp, and take butter and put it upon him and let him bake two hours.   

How to bake a jowl of fresh Salmon.  
TAke Ginger and salt, and season it, and certain currants, and cast them about and under it, and let the paste be fine, and take a little Butter and lay about it in the paste, and set it in the oven two hours, and so serve it in.   

How to bake a bream.  
SCale it▪ and take cloves, Mace, and salt, and put it in fine paste. Then take corans and set about it, and a good quantity 〈…〉ter, and put it into the belly of the 〈…〉 about it: let it bake two hours.   

How to bake a Gurnard with 〈…〉  
TAke certain Eels and a Gurna●● 〈…〉 them into your Coffin, & take cloves 〈…〉 and salt, and cast a little into the boff●● 〈…〉 your coffin. Then take the Eels and lay them about the Gurnarde, and the residue of pour spice cast about it, and take a quantity of Corrans and Prunes, let it bake three hours.   

How to bake a trout.  
WAsh it a little, and take two or three Eels, a few Cloves, mace, ginger, and Salt, and season the Trout and the Eels together, and put them in the coffin together and a few Corrans about it, and a quantity of butter, and let them bake an hour and a half.   

How to make a good marchpane.  
FIrst, take a pound of long small almonds, blanche them in cold water. Then take a cloth and dry them as dry as you can Then stamp them small, and put no liquor to them but as you must needs to keep them from oiling, and that little that ye put to them must be rose-water, in like manner you should but wet your Pestles end therein, for fear of putting too 〈…〉 ●●uor therein: and when you have beaten 〈…〉, take half a pound of sugar or more, 〈…〉 ●e beaten to small powder, but it must 〈…〉 ●●gar, & then in put it to your Almonds, 〈…〉 them altogether, when they be bea●● 〈…〉 ●ake your wafers and cut them compose 〈…〉 of the bigness that you will have your Marchpane of. Then so soon as you can after the tempering of the stuff, 〈◊〉 it be put in paste of wafers, and strike in abroad with a flat stick of wood as even as you can, and pinch the very stuff as if it were an edge set on them, put a paper under it, & then set it upon a fair board and lay a Latin basin upon it the bottom upward Then lay burning coals upon the bottom of your basin, and ever anon lift up your basin to see how it baketh: and if it happen to be brown, or to brown too fast in some places fold paper as broad as that place is, and this well tended, ye shall bake one in little more than three quarters of an hour: when it is baked, put on your gold and your biscuits, and stick in long comfits, and then shall ye make a good Marchpane: But before that ye bake it, ye must cast on it fine sugar and rose-water, and that will make him to crispe like unto ice, likewise you must have a hoop for to make your Marchpane in.   

To make good Restons.  
TAke a quart of fine flower, lay 〈…〉 aboard, and make a hole in the mi●● 〈…〉 ●lower with your hand, and put a sa●● 〈…〉 ●●le Yeast therein, and ten yolks of 〈…〉 put thereto two spoonfuls of Cinnamon 〈…〉 one of Ginger, and a spoonful of clove 〈…〉 Mace and a quartern of Sugar fine beat▪ and a little saffron, and half a spoonful of Salt. Then take a dishfull of Butter, melt it and put into your flower, and therewithal make your paste as it were for manchets, and mould it a good while and cut it in pieces the bigness of Ducks eggs, and so mould every piece as a manchet, and make them after the fashion of an ackorn broad above, and narrow beneath Then set them in an Oven, and let them bake three quarters of an hour. Then take five dishes of butter and clarif●ie it clean upon a soft fire: then draw forth your Restons forth of the Oven, and scrape the bottoms of them fair and cut them overthwart in four pieces, and put them in a fair charger, and put your clarified butter upon them. Then have powder of Cinnamon and Ginger ready by you, and Sugar very fine: and mingle them altogether, and ever as you set your pieces thence, together ●ast some of your sugar, Cinnamon & ginger upon 〈…〉 when you have set them all up, lay 〈…〉 fair platter, and put a little butter 〈…〉, and cast a little sugar upon them, & 〈…〉 ●●em in.   

How to make a Vaunt.  
TAke marrow of Beef, as much as you can hold in both your hands, cut it as big as great dice. Then take ten Dates, cut them as big as small dice: then take thirty prunes, and cut the fruit from the stones, then take half a handful of Corrans wash them and pick them, than put your marrow in a clean platter, and your dates, prunes, and Corrans: then take ten yolks of Eggs, and put into your stuff afore rehearsed. Then take a quartern of sugar, and more, and beat it small and put to your marrow. Then take two spoonfuls of Cinnamon, and a spoonful of sugar, and put them to your stuff, and mingle them altogether, then take eight yolks of eggs, and four spoonfuls of rose-water, strain them, and put a little sugar to it. Then take a fair frying pan, and put a little piece of butter in it, as much as a Walnut, and set it on a good fire, and when it looketh almost black, put it out of your pan, and as fast as you can, put half of the yolks of Eggs, into the midst of your pan, and let it run all the breadth of your pan, and fry it fair and yellow, and when it is fried, put it in a fair● dish, and put your stuff therein and spread it a● the bottom of the dish and then make another vaunt even as you made the other, and set it upon a fair board, and cut it in fair slices, of the breadth of your little finger, as long as your Vaunt is: then lay it upon your stuff after the fashion of a lattice window, and then cut off the ends of them, as much as lieth without the inward compass of the dish. Then set the dish within the Oven or in a baking pan, and let it bake with leisure, and when it is baked enough the marrow will come fair out of the vaunt, unto the brim of the dish. Then draw it out, and cast thereon a little sugar, and so you may serve it in.   

How to make Frians.  
TAke three handful of flower, seven yolks of eggs, and half a dish of Butter, make your paste therewith, and make two Chewets thereof, as you would make two tarts, and when it is driven very fine with your rolling pin, then cut them in pieces of the bigness of your hand. Then take a quartern of sugar, and one ounce and four spoonfuls of cinnamon, and half a spoonful of Ginger, and mingle them altogether, then take lumps of marrow, of the quantity of your finger, and put it on your pieces of paste afore rehearsed, and put upon it two spoonfuls of your sugar and spices: then take a ●itle water and wet your paste therewith: then make them even as ye would make a pasty of Venison: then prick them with a pin, and fry them as ye fry fritters, when they be fried, cast a little sugar on them, and so serve them in.   

How to make frians in Lent.  
TAke Valsome eels and see they be fat, and cut the fish from the bone, and mince it small and a Warden or two with it. Then season it with Pepper, salt, cloves, mace, and Saffron: then put to it corrans, Dates, and Prunes, small minced, and when your fruit is altogether then pour on a little Vergious and cut it in little pieces, and so bake it. & put a piece of Butter in the midst of the pieces to make it moist, so close it, and bake it.   

How to make Snow.  
TAke a quart of thick cream, and five or six whites of eggs, a sawcerfull of Sugar, and a sawcerfull of rose-water, beat altogether, and ever as it riseth take it out with a spoon: then take a loaf of bread, cut away the crust, and set it upright in a platter Then set a fair great Rosemary bush in the midst of your bread: them lay your snow with a spoon upon your resemary, & upon your bread, & gilded it.   

To make a good Jelly.  
FIrst, take four calves feet, and scald o●● the hair of them: then seethe them in fair●● water till they be tender. Then take out your feet, and let your broth stand till it be cold: than ye shall take of clean the feet from it, and then put Claret wine and a little Malmsey to it: it ye have a pottle of Jelly water: then put to it a quart of wine, and a pint of Malmsey, than season it with salt, and put thereto one pound of Sugar, one ounce of Ginger, one ounce and a half of Cinnamon, twelve cloves, twelve pepper corns, and a little Saffron, so boil all together: then take a good sawcerful of Vinegar and lay your turnfall therein: and then put it to your Jelly, till it be somewhat kéeled, then put in your whites of eggs, and let all these boil together. Then set all these by, and within a while let it run through your bag.   

To make Jelly both white and red.  
TAke four calves feet, scaled them very clean, and cut them in the midst, and as near as ye can, take away all the fat clean out of the joints, and let the feet lie in fair water four or five hours, & change the waters often. Then take a clean pot, and put your feet in it: and put to them three quarts of fair water, and scum it very clean, ever as any fat doth rise ●et it be taken away, and so let it seethe till the third part of your liquor be sodden away, and your feet very tender, then take it from the fire and let the liquor run through a strainer into a fair earthen pan, and set the pan in some cold place that it may be stiff; and when it is stiff take a sharp knife and cut away the uppermost of the jelly as thin as you can, then divide your jelly in the pan, & put it in two earthen pots: take three ounces of cinnamon large, and wash it very clean: then break it of the bigness of a penny. Take of case Ginger almost an ounce and pair it clean, then cut it as much as if you would eat it with figs: then take two nutmegs and cut them in four or five pieces: and put all this in one of your pots, and put thereto a pound of Sugar, as ye think good, and put thereto a sawcerfull of white Vinegar, and a little fair white salt, fair picked, and very clean: then set your pot in a soft fire, and so let it stew but not seeth, and let the pot be covered very close, when it hath stewed a while, with a spoon assay it whether it be flashy in the mouth, if it be, put in a little more Cinnamon, and if it be hot of the spice, put in a pint of white wine, and let it stew a while. Then take the pot from the fire, and let it stand till it be between hot and cold, them take the whites of ten Eggs, and beat them well, and put them into the pot, but see that your liquor be not too hot, nor too cold, when you put them in. Then set your pot to the fire again, & when the Eggs be hardened, with a spoon take them clean off, and set the pot from the fire, ere yes take of the whites. Then have your jelly bag clean, and hang it in a fair place, and put in the bottom of your bag a little Margeram, and so let it run through your bag three or four times or more if need require, but keep always a clean cloth over the mouth of your bag, than cast your dishes, when all is run out, be well ware ye have no dust when it runneth, or when you shall cast it, and have a little fire beside your bag, when it is running, make your red jelly of your other pot, and season it as ye did the white jelly, and do thereto in the putting in of the Eggs as ye did before. But for the Nutmegs ye must take twenty cloves bruised, and beware ye make not too deep a colour of your Turnesal at the first, but take of it by little and little at once, and put in the bottom of your bag a little Rosemary, & so use it else in every thing as ye used the white.   

To make jelly with flesh.  
TAke knuckles of Veal, and cut the joints all to pieces, and lay them in fair water the space of an hour, then wash them clean, and lay them in fair water again the space of half an hour. Then take a fair pot and put your flesh in it: then fill your pot with Claret wine and water, and set it to the fire, and scum it as clean as ye can: then let it boil as softly as ye can, for the sooner it is boiled the longer it will be ere it come to a Jelly: therefore it must boil but softly, when it is boiled, strain the liquor into a fair bowl, and when it is cold, take off the grease that lieth upon it: then take of the clearest of the stuff, and put it in a fair pot and seethe it, and then put in your Sugar: then take Cinnamon, grains, cloves, long Pepper, Nutmegs and ginger, of each of these a quantity, then bruise them, and searce out the small spices, and put the greatest into your pot, when it boileth, put in whites of Eggs beaten: Then take a Scummer and scum them as they rise, and dry your Turnesall by the fire, and rub it clean, and colour your Jelly therewith, then take your bag, and put Rosemary in the bottom of it, and hang it by the fire side, and let your jelly run two times through your bag into a fair vessel.   

To make jelly with fish.  
TAke Tenches and scaled them, and draw them and wash them clean: then put your Tenches into a fair pot: then take white wine or claret and fill your pot therewith: then take Isenbras as much as ye think best. Then take your pot and set it on the fire, and let it foil the space of an hour and a half: then take it from the fire, and let your liquor run through a strainer, then let your liquor stand till it be cold. Then order it in every point as ye did the other before that is made with flesh.   

All necessaries appertaining to a Banquet.  
Cinnamon, Sugar, Nutmegs, Pepper, Saffron, Saunders, Coleander, aniseeds, Liquorice, all kind of Comfits, Oranges, Pomegranate, Tornesall, lemons, Prunes, Corrans, Barberries conserved, Paper white and brown: seeds, rose-water Raisins, Rye flower, Ginger, Cloves and mace, Damask water, Dates, Cherries conserved, sweet Oranges, Wafers for your Marchpanes, seasoned and unseasoned Spinnedges.   

To make a Tyssan.  
TAke a pint of Barley being picked, sprinkled with fair water, so put it in a fair stone mortar, and with your  rub the barley, and that will make it tusk, then pick out the barley from the husks, and set your barley on the fire in a gallon of fair water, so let it seethe till it come to a pottle: then put into your water, Succory, Endive, Cinkefoyle, violet leaves, of each one handful, one ounce of aniseeds, one ounce of liquoris bruised, and thirty great raisins, so let all this gear seethe till it come to a quart: then take it of, let it stand and settle, and so take of the clearest of it, and let it be strained, and when you have strained the clearest of it, them let it stand a good pretty while. Then put in four whites of Eggs all to beaten, shells and all, then stir it well together, so set it on the fire again, let it seethe, and ever as the scum doth rise take it of, and so let it seeth a while: then let it run through a strainer or an hippocras bag, and drink of it in the morning warm.   

How to clarify Whey.  
TAke the juice of fumetory, half a pint of the juice of Borage, of Endive, of the tendering of hops, of each of them a quarter of a pint, them put all these juices to a pottle of whey with three whites of Eggs beaten, and with Sugar sufficient: then boil them on an easy fire, take away the scum of it as it riseth, and when it is cold let it run through a fair strainer: take thereof every morning half a pint, and before supper as much: this will pure your blood, and will continue good four days.   

How to make fillets Gallantine.  
TAke fair Pork, and take of the skin and roast it half enough, then take it off the spit, and smite it in fair pieces, and cast it in a fair pot: then cut Onions, but not too small, and fry them in fair suet, put them into the Pork, then take the broth of Beef or Mutton and put thereto, and set them on the fire, and put thereto powder of Pepper, Saffron, cloves and Mace, and let them boil well together. Then take fair bread and Vinigar, & steep the bread with some of the same broth, strain it, and some blood withal, or else sanders, and colour it with that, and let all boil together, then cast in a little Saffron, and salt, and then may you serve it in.   

How to make Gallantine.  
TAke toasts of white bread, boil them on a chafing-dish of coals, with vinigar when it hath soaked afore in the vinigar, and in the boiling put in a branch of Rosemary, Sugar, Cinnamon and Ginger, strain it, and serve it.   

How to make toasts of Veal.  
TAke the kidneys, chop them very small, then put to it four or five yolks of Eggs, three spoonful of sugar, a little cinnamon and Ginger, a spoonful of Corrans clean washed and picked, chop them altogether, then make sops of stolen white bread, and lay your stuff upon them, and take a frying pan and a dish of sweet Butter in it, and melt it: then put in your toasts and fry them upon a soft fire: then lay them in a dish, and cast sugar on them, your fire must be very soft, or else they will burn.   

To make an apple moyse.  
TAke apples, and cut them in two or four pieces, boil them till they be soft, and bruise them in a mortar, and put thereto the yolks of two Eggs, and a little sweet butter, set them on a chafing-dish of coals, and boil them a little, and put thereto a little Sugar, cinnamon and ginger, and so serve them in.   

To make Peascods.  
MAke your past with fine flower, & yolks of Eggs, make it short and drive it thin.  
Then take Dates, Corrans & marrow, and cut them like Dice, and season them with salt because of the marrow a little: then put in Cinnamon, sugar and Ginger, make your past as you do for the Frians in Butter or suet, and serve them in.   

To make peascods another way.  
TAke apples, and mince them small, take Figs, Dates, Corans; great Raisins, Cinnamon, Ginger, and Sugar, mince them, and put them all together, and make them in little flat pieces, and fry them in butter and Oil.   

Petty services.  
TAke fair flower, Saffron and sugar, make thereof passed, and make thereof coffins, and take the yolks of Eggs tried from the whites, and see the yolks be all whole. Then lay three or four eggs in the coffin, and two or three pieces of marrow: then take powder of Ginger, sugar and corrans, and roll the marrow in it, and put all in the pie, and cover it, or bake it in a pan.   

To make Spanish balls.  
TAke a piece of a leg of Mutton, and pair away the skin from the flesh, chop the flesh very small: then take marrow of beef, and cut it as big as a hazel nut, & take as much of marrow in quantity as ye have of flesh, & put both in a fair platter and some salt, and eight yolks of eggs, and stir them well together: then take a little earthen pot, and put in it a pint and a half of beef broth that is not salt, or else Mutton broth and make it seethe: then make balls of your stuff, and put them in boiling broth one after another, and let them stew softly the space of two hours, Then lay them on sops three or four in a dish, and of the uppermost of the broth upon the sops, and make your balls as big as tennis balls.   

To make balls of Italy.  
TAke a piece of a leg of Veal, perboyle it, then pair away all the skin and sinews, and chop the Veal very small, a little salt and pepper two yolks of Eggs hard roasted, and seven yolks raw, temper all these with your Veal, then make balls thereof as big as Walnuts, and boil them in beef broth, or mutton broth as ye did the other before rehearsed, and put into your broth ten beaten cloves, a race of Ginger, a little Vergious, four or five lumps of marrow whole, let them stew the space of an hour: then serve them upon sops, eight or nine in a dish, and betwixt the balls you must lay the lumps of marrow.   

To make almond butter after the best and newest manner.  
TAke a pound of almonds or more as ye will, blanche them in cold water, or in warm, as ye may have leisure: after the blanching, let them lie an hour in cold water: then stamp them in fair cold water as fine as ye can: then put your almonds in a cloth, and gather your cloth round up in your hands, and press out the milk as much as you can, if ye think they be not small enough, beat them again, and so get out milk as long as you can. Then set it on the fire, and when it is ready to seeth, put in a good quantity of Salt, and rose-water, that will turn it, and after that it is in, let it have one boiling, and then take it from the fire, and cast it abroad upon a linen cloth, and underneath the cloth, scrape off the whey as long as it will run. Then scrape together the butter into the midst of your cloth, and bind the cloth together, and let it hang so long as it will drop Then take pieces of Sugar, as much as ye think will make it sweet, and put thereto Rose-water a little, as much as will melt the Sugar, and fine powder of saffron, as ye think will colour it, and let both your Sugar and Saffron steep together in that little quantity of Rose-water, & with that season up your butter when you will make it.   

How to make hippocras.  
TAke of chosen Cinnamon two ounces, of fine Ginger one ounce, of grains half an ounce of Nutmegs half an ounce, bruise them all, and stamp them in three or four pints of good odiferous wine, with a pound of Sugar, by the space of four and twenty hours: then put them into an hippocras bag of woollen, and so receive the liquor. The readiest and best way is to put the spices with the pound of Sugar, & the wine into a bottle, or a stone pot stopped close, and after xxiiii hours it will be ready, then cast a thin linen cloth, and letting so much run through as ye will occupy at once, and keep the vessel close, for it will so well keep both the spirit, odour, and virtue of the wine, and also spices.   

To make hippocras another way.  
TAke a gallon of wine, an ounce of cinnamon two ounces of ginger, one pound of Sugar, twenty cloves bruised, and twenty corns of pepper big beaten, let all these soak together one night & then let it run through a bag, and it will be good hippocras.   

To make Eggs upon sops.  
TAke Eggs and potch them as soft as ye can, then take a fine manchet, and make sops thereof, and put your sops in a dish, and put verjuice thereto and Sugar, and a little Butter: then set it to the fire, and let it boil: then take your eggs and lay them upon your sops, and cast a little chopped Parslie upon them, and so serve them in.   

To make Eggs in Lent.  
TAke Hens Eggs, and put out clean the white and the yolk. Then wash your shell clean, and take almond milk, and seeth it with Isanglas, or of the broth of a Pike or a Tench, and when it is sodden, take it off, but before ye take it from the fire, ye must season it with sugar and salt, and fill your egg shells before the milk be cold. Then make a hole in the Egg above, and cut out so much of the white as ye will make your yolks, than colour your milk that he left afore with Saffron, like the yolk of an egg, and fill up the hole again therewith, and let it stand till it be occupied.   

How to make cast cream.  
TAke milk as it cometh from the Cow, a quart or less, and put thereto raw yolks of Eggs, temper the milk and the eggs together. Then set them so tempered upon a chafing-dish of coals, and stir it still and put sugar to it, and see it cured not, and it will be like cream of Almonds: when it is boiled thick enough, then cast a little sugar on it, and sprinkle rose-water upon it, and so serve it in.   

To make cast Cream another way.  
TAke the milk that is milked over night, & scum off the Cream, then take the milk and six whites of eggs, strain them together, and two yolks of eggs mingled together, and boil them altogether until they turn to a Curds, than put thereto a quantity of Virgious, and then it will turn: then take the same, and put it in a linen cloth, and hang it upon a pin a little while, & let the whey run from it. Then take it down and strain it into a platter, and season it with a little rose-water and Sugar, and so serve it.   

To make clouted Cream after Mistress horsman's way.  
WHen you have taken the milk from the Kine, strait set it on the fire, but see that your fire be without smoke, and soft fire, and so keep it on from morning tell it be night or nigh thereabout, and ye must be sure that it doth not seeth all that while, and ye must let your milk be set on the fire, in as broad a vessel as you can. Then take it from the fire, and set it upon a board, and let it stand all night: them in the morning take off the cream and put it in a dish, or where ye wil   

How to make Cream of Almonds.  
TAke thick Almond milk, and seeth it a little, then take it from the fire, and corn it with salt and vinegar. Then cast it in a cloth, and with a little knife scrape in under the cloth and there will come out whey. Then put the Cream together in the midst of the cloth, and hang it on a pin, and let more whey drop out till ye think it be well. Then put it in a vessel, and put to it sugar plenty, if it hang too long that it be too dry: then temper it with sweet wine, and dress it if you will with small raisins and lay it like morterels, or else put it abroad, and lay borage ●aues upon it, or else red comfits and so serve it in.   

How to make a good posset cured.  
TAke your milk and set it on the fire, and set it s●●th put in yolks of eggs according to the quantity of your milk: but see that your eggs be tempered with some of the milk ere y● put the●● to the milk that is on the fire or else it will fall together and mar all, and ye must stir it still till it seeth and begin to rise. Then take it off from the fire, but before ye take it off, have your drink ready in a fair basin, on a chafing-dish of coals, and power the milk into the basin as it standeth over the chafing-dish wt●re, so cover it, & let it stand a while Then take it up and cast on Cinnamon and sugar and so serve it in.   

Mistress Drakes way to make soft Cheese all the year through, that it shall be like rowen Cheese.  
TAke your milk as it cometh from the Cow, and put it in a vessel till it be cold, thē●ake as much fair water, and set it on the fire when your water is warm, put so much of your water is warm, put so much of your water in that milk as will warm the milk. Then take a spoonful of rennet and more, and put into your milk, and make your Cheese, and put it into a fair cloth, and so put it into the press, & turn it in the press often, and wipe it with fair clothes, as often as ye turn it.   

To make Fritters.  
TAke a pint of Ale, and four yolks of Eggs, and a little saffron, a spoonful of Cloves and mace, and a little salt, and half a handful of sugar, put all this in a fair platter and stir them all together with a spoon, and make your batter thereof. Then take ten Apples, pair and cut them as big as a groat, put them in your batter: then take your suet & set it on the fire, & when it is hot, put your batter, & your apples to your suet with your hand one by one, and when they be fair and yellow take them out, and lay them in a fair platter, and let them stand a little while by the fire side Then take a fair platter, and lay your fritters therein and cast a little sugar on them, and so serve them in.   

To make Cured Fritters.  
TAke the yolks of ten Eggs, and break sten in a pan, & put to them one handful of Curds and one handful of fine flower, and strain th● all together, and make batter, and if it be not thick enough, put more Curds in it, and salt to it. Then set it on the fire in a frying pan, with such stuff as ye will fry them with, and when it is hot, with a ladle take part of your batter, and put of it into your pan, and let it run as small as you can, & stir them with a stick and turn them with a scummer, & when they be fair and yellow fried, take them out, & c●st sugar upon them, and serve them forth.   

To make Fritters with marrow.  
TAke three handfuls of fine flower and more and lay it in a fair platter, and put thereto six yolks of Eggs and almost a pint of ale, and a good handful of Sugar, and two spoonfuls of Cinnamon, and a spoonful of Ginger, and half a spoonful of cloves and mace, a little salt, and a little saffron to colour it withal. Then take a spoon, and stir all these for said things together: and make your batter therewith: then take your marrow, and cut it of the bigness of a groat: then have a frying pan ready with sweet suet therein, and set it to the fire, and when it is hot dip your marrow in the butter, and put it into the pan piece by piece, and ever be stirring them with a stick, and when they be fried, take them out of your pan with a scummer, and lay them in a fair platter, and take Sugar, Cinnamon and Ginger, and cast upon them, and so serve them in.   

How to make Stock Frittors.  
TAke a handful of Marrow, or the kidneys of a Calf, chop them small. Then take ten yolks of eggs and put them in your marrow or kidneys. Then take a handful of Corrans, and wash them clean, put them to your stuff and take ten dates and cut them small, and put them to your stuff, and take two handful of grated, bread, two spoonful of Ginger, and one spoonful of cinnamon, and a spoonful of cloves and mace a quarter of Sugar and a little Saffron, and mingle your spices and stuff together in a fair platter: then take two handful of fine flower, and six yolks of eggs, and make your batter therewith with ale and Saffron. Then make of your stuff afore rehearsed little pills as big as a walnut. Then have a frying pan ready with fair suet therein upon the fire, and when it is hot dip your pills into your batter, and put them into your frying pan, & fry them as ye would fry frittors, and that done, put them in a platter, and cast a little Cinnamon, Sugar, and Ginger on them, and so serve them in.   

How to make Frittors with Apples.  
TAke fine flower, and temper it with Butter and a little salt, and make a batter, and take a very little saffron to colour your batter withal, and when your batter is made, strain it through a strainer, then cut your apples of the bigness of a groat, and put them to your batter then put your suet to the fire, and when it is hot, put a piece of your apples to your suet, and if it rise quickly, than your stuff is well seasoned, if it abide in the bottom, than it is no● half enough: therefore when it riseth from the bottom, fill pour pan one after another as fast as ye can, and when they are fair coloured, take them out with a scummer, and put them in a platter, and always whiles they are in the pan stir them with a stick, and look that ye have liquor enough. Then take your frittors, and put them in a fair platter, and then scrape Sugar enough upon them.   

How to make frittors of spinach.  
TAke a good deal of spinach, and wash it clean, and boil it in fair water, and when it is boiled, put it in a collender, & let it cool. Then wring all the water out of it as near as ye can, lay it upon a board, and chop it with the back of a chopping knife very small and put it in a platter, and put to it four whites of Eggs, and two yolks, and the crumbs of half a manchet grated, and a little cinnamon and ginger, and stir them well together with a spoon and take a frying pan and a dish of sweet Butter in it, when it is melted put handsomely in your pan half a spoonful of your stuff, and so bestow the rest after, fry them on a soft fire, and turn them when time is, lay them in a platter, and cast sugar on them.   

To make Pancakes.  
TAke new thick Cream a pint, four or five yolks of eggs, a good handful of flower and two or three spoonfuls of ale, strain them together into a fair platter, and season it with a good handful of sugar, a spoonful of Cinnamon, and a little Ginger: then take a friing pan, and put in a little piece of Butter, as big as your thumb, and when it is melted brown, cast it out of your pan, and with a ladle put to the further side of your pan some of your stuff, and hold your pan aslope, so that your stuff may run abroad over all the pan as thin as may be: then set it to the fire, and let the fire be very soft, and when the one side is baked, then turn the other, and bake them as dry as ye can without burning.   

To make good white puddings.  
SEe that your livers be not too much para●yled. Then take of the livers and lights, ●ye let them be picked & chopped with knives, ●●●n stamp them in a mortar, & strain them through a Collender, and put some milk to it, to help to get it through, then put four or five Eggs and but five whites, and put in crumbs of bread, Cloves, Mace, Saffron Salt, and some Pepper, and sweet suet small minced, and let there be enough of it, and so still fill them up, and to black puddings, oatmeal, milk & salt.   

To make Puddings.  
TAke grated bread, the yolks of six eggs, a little Cinnamon and Salt, Corrans, one minced Date and the suet of mutton minced small, knead all these together, and make them up in little ball●s, boil them on a chafing-dish with a little Butter and Vinigar, cast Cinnamon and sugar thereon, and so serve them in.   

To make Ising puddings.  
TAke a platter full of oatmeal groats clean picked, and put thereto of the best Cream sodden that ye can get, blood warm, as much as shall cover the groats, and so let them lie and soak three hours, or some what more, till they have drunk up the cream, and the groats swollen and soft withal. Then take six eggs whites and yolks, and strain them fair into your groats: then take one platterful and a half of beef suet, the skin clean pulled from it, and as small minced as is possible So that when ye have minced it, you must largely have one platterfull and a half, & rather more than less: then mingle these well among your gross then season them with some salt and some saffron: & if ye will put in cloves and mace: then fill your Puddings but not too full, and see they be fair washed and sweet, and beware ye pull not away too much of the fat within, for the fatter they be within, the better it is for the puddings: also if ye find too much cream left among the groats, after they have line four hours: then put out part of it, and so seethe up your puddings.   

How to make a tansy.  
TAke a little Tansey, Fetherfew, parsley, and Violets, and stamp them all together, and strain them with the yolks of eight or ten Eggs, and three or four whites, & some Vergious, and put thereto sugar and salt, and fry it.   

How to make a tansy another way.  
TAke half a handful of Tansey, of the youngest ye can get, and a handful of young borage, strawberry leaves, Lettuce, and Violet leaves, and wash them clean, and beat them very small in a mortar: then put to them eight Eggs whites and all, and six yolks beside, and strain them all together through a strainer: then season it with a good handful of sugar, and a Nutmeg beaten small. Then take a frying pan, and half a dish of sweet Butter, and melt it: then put your Eggs to it, set it on the fire, and with a saucer, or with a ladle, stir them till they be half baked: then put them into a platter, and all to beat them still till they be very small: then take your frying pan made clean, and put a dish of sweet butter in it, and melt it: then put your stuff into your pan by a spoonful at once, and when the one side is fried, turn them and fry them together: then take them out, lay them in a platter, and scrape sugar on them.   

How to make a tansy in Lent.  
TAke all manner of herbs, and the spawn of a Pike, or of any other fish, and blanched almonds, and a few crumbs of bread and a little fair water and a pint of rose-water, and mingle altother, and make it not too thin, and fry it in in Oil, and so serve it in.   

The making of fine manchet.  
TAke half a bushel of fine flower twice bolted, and a gallon of fair lukewarm water, almost a handful of white salt, & almost a pint of yeast, then temper all these together, without anis more liquor, as hard as ye can handle it: then let it lie half an hour, then take it up, and make your Manchetts, and let them stand almost an hour in the oven Memorandum, that of every bushel of meal may be made five and twenty cast of bread, and every loaf to way a pound beside the chesil.   

The making of manchets after my Lady Gray way.  
TAke two pecks of fine flower, which must be twice bolted, if you will have your manchet very fair: Then lay it in a place where ye do use to lay your dough for your bread, and make a ●itle hole in it, and take a quart of fair water blood warm, and put in that water as much leaven as a crab, or a pretty big apple, and as much white salt as will into an Eggshell, and all to break your leaven in the water, and put into your flower half a pint of good ale yeast, and so stir this liquor among a little of your flower, so that ye must make it but thin at the first meeting, and then cover it with flower, and if it be in the winter, ye must keep it very warm and in summer it shall not need so much heat, for in the Winter it will not rise without warmeth. Thus let it lie two hours and a half: then at the second opening take more liquor as ye think will serve to wet all the flower. Then put in a pint and a half of good yeast and so all to break it in short pieces, after ye have well laboured it, and wrought it five or six times, so that ye be sure it is throughlie mingled together, so continue labouring it, till it come to a smooth paste, and be well aware at the second opening that ye put not in too much liquor suddenly, for than it will run & if ye take a little it will be stiff, and after the second working it must lie a good quarter of an hour, and keep it warm: then take it up to the moulding board, and with as much speed as is possible to be made, mould it up, and set it into the oven, of one peck of flower ye may make ten cast of Manchets fair and good.   

To make short cakes.  
TAke wheat flower of the fairest ye can get, and put it in an earthen pot, and stop it close, and set it in an Oven and bake it, and wh●n it is baked, it will be full of clods, and therefore ye must searce it through a searce: the flower will have as long baking as a pasty of Venison. When you have done this, take clouted cream, or else sweet Butter, but cream is better, then take sugar, Cloves, Mace and saffron, and the yolk of an Egg, for one dozen of Cakes one yolk is enough: then put all these foresaid things together into the cream, & ●emper them altogether, them put them to your flower and so make your cakes, your paste will be very short, therefore ye must make your cakes very little: when ye bake your cakes, ye must bake them upon papers, after the drawing of a batch of bread.   

How to make leavened bread.  
TAke six yolks of Eggs, and a little piece of Butter as big as a Walnut, one handful of very fine flower, and make all these in paste, & all to beat it with a rolling pin, till it be as thin as a paper leaf, then take sweet Butter and melt it, and rub over all your paste therewith, with a feather: then roll up your paste softly as ye would roll up a scroll of paper, then cut them in pieces of three inches long, and make them flat with your hands, and lay them upon a sheet of clean paper, and bake them in an oven or pan, but the Oven may not be too hot, and they must bake half an hour, then take some sweet butter and melt it, and put that into your paste when it cometh out of the Oven, and when they are very wet, so that they be not dry, take them out of your butter, and lay them in a fair dish, and cast upon them a little Sugar, and if you please, s●namō and ginger, and serve them forth.   

How to make buttered Beer.  
TAke three pints of Beer, put five yolks of Eggs to it, strain them together, and set it in a powter pot to the fire, and put to it half a pound of Sugar, one pennyworth of Nutmegs beaten, one pennyworth of Cloves beaten, and a half pennyworth of ginger bealen and when it is all in, take another pewtec pot and brew them together, and set it to the fire again, and when it is ready to boil, take it from the fire, and put a dish of sweet butter into it, and brew them together out of one pot into another.   

A Purgation.  
TAke an ounce of Seen, and as much of polypody, bruise them, and lay them in stéep with a little aniseed, and a little Ginger, bruised in three parts of a pint of white wine, so let it lie all a day or a night: then seethe it to a quarter of a pint, and in the morning drink it early.  
Cancer, Scorpio, and Pisces: these three be the best signs to take purgations in.    

The order how all manner of meats should be served to the table, with their proper sauces both for flesh and fish.  

For flesh days at dinner.  The first course. 
Pottage or stewed broth, Boiled meat or stewed meat, Chickens and Bacon, Powdered Beef, Pies Goose, Pig, roasted Beef, Roasted veal, Custard.  The second course. 
Roasted Lamb, roasted Capons, Roasted Coneys, Chickens, Pehennes, Baked Venison, Tart.  The first course at Supper. 
A Salad, a Pigs Petitoe, powdered Beef sliced, a shoulder of Mutton or a breast, Veal, Lamb, Custard.  The second course. 
Capons roasted, Coneys roasted, Chickens roasted, Pigeons roasted, Larks roasted, a Pi●     

The table of all the principal matters contained in this book.  

TO boil Mutton seven sundry ways fol. 1  
To Boil mutton for a sick body. fol. 2  
Balls of Mutton. fol. 3  
To boil a Capon with Oranges after mistress Duffieldes way. ib  
To boil a Capon in white broth four manner of ways. fol. 3.4.  
Sops for a capon fol. 4.  
Sops for Chickens. fol. 5  
To boil a mallard two sundry ways. ib  
To boil a Duck. ib  
To boil Stackdoves ib  
To boil a Conie with a pudding in his belly. fol. 6  
To boil chickens or capons. ib  
To boil chickens three other ways. fol. 6.7  
For to seeth hens and capons in winter in white broth. ib  
To boil calves feet or Lambs feet. ib  
To broil a tripe. ib  
To boil tripes, pigs pettitoes, or Neat's feet. fol. 8  
To boil pigs pettitoes another way. ib  
To boil chickens after the French. ib  
To boil tripes after the fashion. ib  
How to make Long words ib  
Triped mutton. ib  
To boil a Lamb's head and purtenance. ib  
To boil quails. fol. 9  
To smear a Conie. ib  
For to make Hodgepote two ways. ib  
To boil a brawn. ib  
To make a good white broth. fol. 10  
how to make farts of portugal. ib  
How to make fists of portugal. ib  
How to make French pottage. ib  
To make fine pap. fol. 11  
A broth for a weak body ib  
A good way to powder or barrel beef. ib  
For to keep Lard three manner o● ways fol. 11.12.  
How to make Blamieger two ways. ib.  
To make stewed broth either for flesh or fish. fol. 13.  
Stewed steaks ib.  
How to stuff a capon three ways ib.  
To stew birds. fol. 14  
To stew Larks or Sparrows. ib.  
To stew a Mallard. fol. 14.  
To stew a Cock fol. 15  
To stew a Neat's foot. ib.  
To make stewed pottage in Lent ib.  
To stew beef two ways fol. 16  
To make brine to keep Lard. ib  
For to make Manger blanch. ib  
To sauce a pig. fol. 17  
To make past, & to raise 〈◊〉 ib  
To ma e fi●e past two other ●aies. ib  
To bake venison, or mutton in ●leed of venison. ib  
For to make sweet pies of V●ale. fol. 18  
To make Chewers four ways. ib  
How to make special good pies. etc. fol. 19  
To ba●e chickens four ways. fol. 20  
To bake a ●ur●ie ib  
To bake a Fe●ant. ib  
To bake a capon in steed o● a pheasant. fol. 21  
To bake red Dear. ib  
To bake Venison ib  
To bake a Crane or a buttard ib  
To bake a mallard. ib  
To bake a wild boar. fol. 22  
To bake wild Ducks ib  
To bake calves feet two ways. ib  
How to bake a Pig. ib  
How to bake a Pigli● 〈◊〉 fawn fol. 23  
To bake a Neat's tongue i  
To bake an ●a●e. ib  
To bake a ●ammon of bacon. ib  
How to make a rare conceit with veal. ib  
A flarenti●e. fol. 24  
A pie to keep long. ib  
To bake small meats ib  
To make a p●● in lent. fol. 25  
To make a custard in Lent. ib  
How to bake Oysters ●he●e and all. ib  
To bake pears, quinces and Wardens, ib  
To bake Oranges two ways, fol. 26  
To bake peaches. fol. 28  
How to bake pippins, ib  
To make a custard two ways, ib  
To make tarts neentéen ways, fol. 29, 30, 31, 32  
how to make Allows of mutton, fol. 32  
To roast a Gibot of mutton. ib  
How to roast a hare. fol. 33  
To roast a calves beas ib  
To roast a capon, pheasant or partridge. ib  
How to roast venison, ib  
How to ro●te a Quail, ib  
To r●ste a crane, Heron or Bitture ib  
How to roast a Plover or S●●te. fol. 34  
To roast woodcocks ib  
To make fine Rice pottage, ib  
To make good Lenton Pottage, ib  
To seethe a Pike, carp, & Gurnard. ib  
To seethe fresh Salmon, Bream, R●ches, Flounder, Eels, Stockfi h a Dorte or Mullet, fol. 35  
To stew herrings, fol. 36  
How to roast a pe●ce of Stockfish. ib  
To make hearing pies ib  
To bake a carp a ●oll of fresh salmon, a bream, a gurnard, a tr●●t. fol. 37  
how to make a good Marchpane. ib  
To make Restons, fol. 38  
To make a Vaunt, ib  
For to make Frians, fol. 39  
To make ●●●we, ib  
To make Jelly four sundry w●●es, fol. 40, 41  
All necessaries belonging to a banquet, fol. 42  
A t●ss●n, ib  
To clari●e Whe●, ib  
To make fillets Gallentine two ways, fol. 43  
toasts of Veal, ib  
An Apple Moye ib  
To make Peascods two ways, ib  
Pett●e services, fol. 44  
Spanish bal●es, ib  
Bal●es of Italy. ib  
How to make Almond butter. etc. ib  
To make hippocras two ways, ib  
Eggs upon sops, and to ma●e Eggs in Lent. ib  
To make cast cream two ways. fol. 46  
To make clou●ed cream after Mistre●●●orsway. fol. 56  
To make cream of Almonds, ib  
A posset curd, fol. 47  
Mistress Drakes way in make soft cheese, ib  
To make fritters sir sundry ways, fol. 48  
To make Pancakes, fol. 49  
For to make puddings three ways, ib  
To make a tansy three several ways, ib  
The making of marcher two ways. fol. 51  
To make short cakes, fol. 52  
how to make leane●ed bread, ib  
To make buttered bees fol. 53  
A purgation, ib  
The order how all manner of meats should be served, with their sauces. fol. 54   
FINIS.