THE good housewives jewel.  
Wherein is to be found most excellent and rare devices for Conseites in Cookery, found out by the practice of THOMAS DAWSON.  
Whereunto is adjoined sundry approved reseits for many sovereign Oils, and the way to distill many precious waters, with divers approved medicines for many diseases.  
Also certain approved points of husbandry, very necessary for all Husbandmen to know.  
Newly set forth with Additions. 1587.  
Imprinted at London by john Wolf for Edward White, dwelling at the little North door of Paul's at the sign of the Gun. 1587.   

Here followeth the order of meats, how they must be served at the Table, with their sauces 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 Salet. A Pigs Petitoe. Powdered Beef slised. A Shoulder of Mutton or a Breast. Veal. Lamb. Custard.  The second course. 
Capons roasted. Coneys roasted. Chickens roasted. Pigeons roasted. Larks roasted. A pie of Pigeons or Chickens. Baked venison. Tart.  The service at Dinner. 
A dozen of quails. A dish of Larks. Two pasties of red dear in a dish. Tart, Ginger bread. Fritters.  Service for Fish days. 
Butter. A salad with hard Eggs. Pottage of sand Eels and Lamperns. Red Hearing green broiled strewed upon. White hearing. Ling. Haburdine. Mustard. Salt Salmon minced. Two pasties of fallow dear in a dish. A Custard. A dish of Lieches.  The second course. 
Jelly. Peacocks, Sauce wine and Salt. Two Coneys or half a dozen rabbits, sauce Mustard and sugar. Half a dozen of Pigeons. Mallard. Toil. Sauce mustard and verjuice. Gulls. stork. Heronshewe. Crabbe. Sauce Galentine. Gurlew. Bitture. buzzard. pheasant. Sauce, water and Salt, with Onions sliced. Half a dozen Woodcocks, Sauce, Mustard and Sugar. Half a dozen Teals, Sauced as the Pheasants. A dozen of quails. A dish of Larks. Two Pasties of red Dear in a dish, tart. Ginger bread. Fritters.  Service for fish days. 

Butter. A Salad with hard Eggs. Pottage of sand eels, and Lamperns, Red Hearing, green broiled strewed upon. White hearing, Ling, Haburdine. Sauce, Mustard. Salt Salmon minced. Sauce, Mustard and verjuice, and a little Sugar. Powdered Conger. Shadde. Mackerel Sauce vinegar.  
Whyting: Sauce, with the Liver & Mustard. Plaice: Sauce. Sorrel, or wine, and Sault, or Mustard, or Uergious.  
Thorneback: sauce, Liver and mustard, Pepper and salt strewed upon, after it is bruised. Fresh Cod: Sauce green sauce. Dace, Mullet, eels upon Sops. Roch upon sops. perch. Pike in Pikesauce. Trout upon sops. Tench in jelly or Gresyll. Custard.   The second course. 

Flounders or Flokes Pike sauce. Fresh Salmon. Fresh Conger, Brette, Turbut. Halybut. Sauce Vinegar.  
bream upon sops. carp upon sops. Soles or any other Fishes fried. Roasted Eel: Sauce the dripping. Roasted Lamperns. Roasted Perpos. Fresh Sturgeon. Sauce Galentine.  
Crevice, Crab, Shrimps. Sauce vinegar.  
Baked Lampray, tart, Figs, Apples, Almonds blanched, Cheese, Raisins, Pears.    
FINIS.   

A Book of Cookery.  

To boil Larks.  
TAke sweet Bread, and strain it into a pipkin, & set it on the fire, and put in a piece of Butter, & skim it as clean as ye can, and put in spennedge, and Endive, and cut it a little, and so let it boil, and put in Pepper, Cloves and Mace, Cinnamon and Ginger, and a little Vergious, and when you serve them up, lay sops in the dish.   

To boil conies.  
TAke a Coney and parboil it a little, then take a good handful of parsley and a few sweet herbs the yolk of iiii. hard eggs chop them all together then put in pepper and a few currants, and fill the Coney's belly full of Butter then prick her head between her hinder legs and break her not and put her into a fair earthen pot with mutton broth and the rest of the stuff roll it up round and put it in withal and so boil them well together and serve it with sops   

To boil a Coney.  
YOu must boil your Coney, and strain your Sweet bread into a Pipkin, and put in your meat, scum it as clean as you can, and put in a good deal of Endive, and cut it a little, and a good piece of Butter, and all kind of spices, and a little verjuice, and so serve it on sops.   

To boil Chickens.  
FIrst you shall take Chickens and boil them with grapes and with a rack of Mutton together and let the rack of Mutton boil before the Chickens one hour and a half and then make a bunch of herbs with Rosemary, Time, Savoury and Isope, and also Margerum and bind them fast together, put them in the pot, and when you see your time put in your Chickens with parsley in their bellies and a little sweet butter, verjuice, and pepper, & when you have so done boil your grapes in a little pipkin by themselves with some of the broth of the Chickens, but take heed you boil not them too much nor yet too little, and then take the yolks of six eggs and strain them with a little broth of the pot, and when they are strained put them in the pipkin to the grapes and stir them and when they begin to boil take them from the fire and stir them a good while after you have taken then up and then have you sippets ready in a platter, and lay your meat upon it, and then take your pipkins and grapes and all that is in them and power it upon the meat. And after this sort serve it in.   

To boil Mutton and Chickens.  
TAke your Mutton and Chickens and set upon the fire with fair water and when it is well skimmed, take two handful of Cabbadge Lettuce, a handful of currants a good piece of butter the juice of two or three leammen a good deal of gross Pepper and a good piece of Sugar, and let them seeth all well together, then take three or four yolks of eggs together hard roasted and strain them with part of your broth, let them seeth a quantity of an hour. Serve your broth with meat upon Sippets.   

To boil Chickens.  
Strain your broth into a pipkin, & put in your chickens, and scum them as clean as you can, and put in a piece of butter, and a good deal of sorrel, and so let them boil, and put in all manner of spices, and a little vergyce pick, and a few Barberies, and cut a Leman in pieces, and scrape a little Sugar upon them, and lay them upon the chickens when you serve them up, and lay sops upon the dish,   

another way to boil Chickens.  
YOu must strain your broth into a Pipkin, and set it a boiling, and scum it and put in a piece of butter, and endive, and so let it boil, and a few currants, all manner of spices, and so serve it on sops.   

To boil Plovers.  
YOu must strain your swét broth into a pipkin, and set them on the fire, and when they boil, you must scum them, and then put in a piece of butter, and a good deal of spinnedge, and a little parsley, and a piece of carrot root cut very small, and a few currants, and so let them boil, and all manner of spices, and a little white wine, and a little vergice, and so serve them upon sops.   

To boil Teals.  
TAke sweet broth and Onions, & shred them, and Spennedge, and put in butter and pepper, and then leyre it with toasts of bread, with a little verjuice, and so serve it on sops.   

To boil steaks between two dishes.  
YOu must put parsley and Currants, and Butter and verjuice, two or three yolks of Eggs, and Pepper, Cloves and Mace, and so let them boil together, and serve them upon sops.   

To boil a neats tongue.  
IN primis, in fair Water and salt, then peel it, and cut it in the middle, and then boil it in red wine, & fill him full of cloves, and a little sugar, and then wash it with a little sweet broth, to do away the sent of the wine, and you must make a little red Musket with red wine and prunes boiled together, then strain it, and strain a little Mustard in a fine clout together, and so serve it up.   

To boil a Capon.  
Put the Capon into the powder beef pot and when you think it almost tender take a little pot and put therein half water and half wine, marry, currants, dates, whole mace, vergice, pepper & a little time.   

The boiling of a Capon.  
Seethe the Capon itself in water and salt and nothing else and to make the broth Videl. take strong broth made with beef or mutton or both, so that it be strong broth & put into it, rosemary, parsley & time, with iiii. leaves of sage, this let seethe in it a good while, and then put into it small raisins and a few whole mace, A quarter of an hour before it be ready to be taken from the fire have ready sodden four or v. eggs boiled heard take nothing out but the yolks strain the eggs with a little of the same broth and vergice, have a little marry cut in small pieces, and an apple pared and cut in small pieces, and if that time of year do serve take the best of lettuce cutting of the tops to the white and best, and take a few prunes with a few dates two or three.  
Thus let it seeth a quarter of an hour or more and when it is ready to take up have your dish with sops ready, and the water well strained out of the capon, and then season the broth with a little pepper, then take it and dish it and scrape upon it a little sugar laying the Prunes round about the dish side.   

To boil a Capon with Oranges and lemans.  
TAke Oranges or lemans peeled and cut them the long way, and if you can keep your cloves whole and put them into your best broth of mutton or capon with prunes or currants and three or four dates, and when these have been well sodden put whole pepper great mace, a good piece of sugar, some rose water, and either white or claret wine and let all these seeth together a while & so serve it upon sops with your capon.   

To boil a Capon in whit broth with Almonds.  
TAke your Capon with marry bones and set them on the fire, and when they be clean skimmed take the fattest of the broth, and put it in a little pot with a good deal of marry, prunes, raisins, dates whole maces, & a pint of white wine, then blanch your Almonds and strain them, with them thicken your pot & let it seeth a good while and when it is enough serve it upon sops with your Capon.   

To boil a Capon in white broth.  
TAke a good Capon and scald him and truss him and when he is fair washed put him in your pot, and take a good marry bone too, or if you have no marry bone take a neck of Mutton and when your capon is half boiled take a pottle of the uppermost of your broth and put it into a fair posnet, Then take two handfuls of fine currants, and viii. dates cut every one of them in four pieces & four or five whole mace, four sponfulles of verjuice, and as much sugar as Anegg, a little Time, and a little parsley, and a little marjoram, and if you have no Margerum, than one small sprig of rosemary, bind all your herbs fast, together, and when you have clean washed them put to the said herbs sugar, currants, mace, and vergice into your posnet and a grated nutmeg, and let them boil all together, and when it is almost enough have a small handful of Almonds blanched and beaten and strained with a little of the same liquor, and put that into your broth a good quarter of an hour before you take it up and that will make it white, you must also put in some good pieces of marry, and let not the marry and the dates seeth above half an hour, you must take a good handful of prunes and tie them in clean clothes & seeth them in the broth where the Capon is, when you take up your Capon to serve it in, lay a few sippets in the bottom of your platter and lay a few Prunes and Barberies both about the brim of the platter, and also upon the Capon, you may boil Chickens in the like sort.   

To make boiled meats for dinner.  
TAke the ribs of a neck of mutton and stuff it with marjoram, savoury, time, perselie chopped final, currants, with the yolks of two eggs, pepper, & salt, then put it into a posenet with fair water, or else with the liquor of some meat with vinegar pepper and salt, and a little butter and so serve it.   

To boil meats for supper.  
TAke veal and put it into a posnet with carrot roots cut in long pieces than boil it and put thereto a handful of prunes and crumbs of Bread, Then season it with pepper salt and vinegar.   

To boil a leg of Mutton with a Pudding.  
FIrst with a knife raise the skin round about till you come to the joints & when you have parboiled the meat, shred it fine with sweet or marry, parsley, Margerum and pennyroyal then season it with pepper, and salt, cloves, mace, and cinnamon, and take the yolks of ix. or x. eggs, and mingle with your meat a good handful of currants, 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 seeth the space of two hours.   

To boil pigs feet and Pettitoes.  
TAke and boil them in a pint of vergice and bastard take iiii. dates minced with a few small raisins than take a little time and chop it small and season it with a little cinnamon and ginger and a quantity of vergice.   

To make a mortis.  
TAke almonds and blanch them, and beat them in a Mortar, and boil a Chicken, and take all the flesh of him and beat it, and strain them together, with milk and water, and so put them into a pot, and put in Sugar, and stir them still, and when it hath boiled a good while, take it of, and set it a cooling in a pail of water, and strain it again with Rose water into a dish.   

To boil a lambs 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 currants and prunes, and put in all manner of spices, and so serve it upon sops.   

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 chop them a little, and put them into the Pot, then take Cinnamon, Ginger, Nutmegs, and Pepper, and put in a little Uergice, and so season it with salt, serve them upon sops, and garnish them with fruit.   

To make stewed Steaks.  
TAke a piece of Mutton, and cut it in pieces, and wash it very clean, and put it into a fair pot with Ale, or with half wine, then make it boil, and scum it clean, and put into your pot a faggot of Rosemary and time: then take some Parsely picked fine, and some onions cut round, and let them all boil together, then take prunes, & reasons, dates, and currants, and let it boil altogether, and season it with Cinnamon and ginger, Nutmegs, two or three Cloves and Salt, and so serve it on sops, and garnish it with fruit.   

To stew calves feet.  
TAke calves feet fair blanched and cut them in the half, & when they be more than half boiled, put to them great raisins, mutton broth, a little saffron and sweet butter, pepper, sugar, and some sweet herbs finely minced, boil calves feet, sheeps feet, or lambs feet with mutton broth sweet herbs and Onions chopped fine, butter and Pepper, and when they boil, take the yolk of an egg and strain it with vergice so serve it.   

To stew a Mallard.  
TAke your Mallard and seeth him in fair water with a good marry bone and in cabbadgeworth or cabbage lettuce or both or some persneps 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 & pepper and then serve it forth with sippets & put the marry upon them, and the whole mace lay on the sippets, and the dates quartered and the prunes and the roots cut in round slices, & lay them upon the sippets also & the cabbage leaves lay upon the Mallard.   

To make Aloes.  
TAke a leg of veal, or mutton, and slice it in thin slices, & lay them in a platter and cast on salt, and put thereon the yolks of ten eggs and a great sort of small raisins and dates, finely minced, then take vinegar, and a little saffron, cloves, and mace, and a little pepper, and mingle it together and power it all about it, and then all to work it together, and when it is thoroughly seasoned put it on a spit, and set platters underneath it, and baste it with butter, and then make a sauce with vinegar, and ginger, and sugar, and lay the aloes upon it and so serve it in.   

To make Fritters of Spinnedge.  
TAke a good deal of Spinnedge, and wash it clean, than bottle it in fair water, and when it is boiled, then take it forth and let the water run from it, then chop it with the back of a knife, and then put in some eggs and grated bread, and season it with sugar, cinnamon, ginger and pepper, dates minced fine, and currants, and roll them like a ball, and dip them in butter made of Ale and flower.   

A Fritter to be made in a Mould.  
TAke Ox white and mince it fine, then take Dates, and mince them fine, then take Currants, Eggs, white grated bread and season it with sugar, cinnamon and ginger, cloves, mace and saffron, and stir it well together, then drive a thick cake of paste, and lay in the mould, and fill it with the stuff, and lay an other cake of past upon it, then jog it about and so fry it.   

To boil Pigeons in black broth.  
FIrst roast them a little, then put them into an earthen pot, with a little quantity of sweet Broth, then take Onions, and slice them, and set them on the Coals with some butter to take away the sent of them, put them into the Pigeons, and leyre it with a toast of bread, drawn with Vinegar, than put some sweet herbs half cut, and cinnamon and ginger, and gross Pepper, and let them boil, and season them with salt, serve them upon sops, and garnish them with fruit.   

To smere 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 currants, sugar, cinnamon, ginger and parsley, and fill the Coney full hereof, then put her into the sweet broth, and put in sweet butter, than chop the yolks of hard eggs, cinnamon, ginger, sugar, and cast it on the Coney when you serve it up, season it with salt, serve it on sops, and garnish it with fruit.   

To boil a Mallard with Cabbage.  
TAke some Cabbage, and prick & wash them clean, and parboil them in fair water, than put them into a Collender, and let the water run from them clean, then put them into a fair earthen pot, and as much sweet broth as will cover the cabbage, and sweet butter, then take your Mallard and roast it half enough, and save the dripping of him, then cut him in the side, and put the mallard into the cabbage, and put into it all your dripping, then let it stew an hour, and season it with salt, and serve it upon sops.   

To boil a Duck with Turnips.  
TAke her first, and put her into a pot with stewed broth, then take parsley and sweet herbs, and chop them, and parboil the roots very well in an other pot, then put unto them sweet butter, Cinnamon, Ginger, gross Pepper and whole Mace, and so season it with salt, and serve it upon sops.   

To make white Esting.  
TAke great Otemeale, and lay in milk to steep, then put in the yolks of some Eggs, and take Ox white and mince it sinal, than season it with sugar, cinnamon, ginger, cloves, mace, and saffron, and salt, and so fill them.   

To make black Puddings.  
TAke great otmeale and lay it in milk to steep, then take sheeps blood and put to it, and take Ox white and mince into it, then take a few sweet herbs and two or three leek blades, and chop them very small, and put into it then the yolks of some Eggs, and season it with cinnamon, ginger, cloves, Mace, pepper and salt, and so fill them.   

To make strong broth for sick men.  
TAke a pound of Almonds and blanch them, and beat them in a mortar very fine, then take the brains of a capon and beat with it, then put into it a little cream, and make it to draw through a strainer, than set it on the fire in a dish, and season it with rose water and sugar, and stir it.   

To boil a bream.  
TAke white wine, and put it into a pot, and let it seeth, then take your bream, and cut him in the midst, and put him in, then take an Onion and chop it small, then take nutmegs beaten, cinnamon and ginger, whole mace, and a pound of butter, and let it boil all together, and so season it with salt, serve it upon sops, and garnish it with fruit.   

To boil muscles.  
TAke water and yeste, and a good dish of butter, and Onions chopped, and a little pepper, & when it hath boiled a little while, then see that your mussels be clean washed, then put them into the broth shells and all, and when they be boiled well, then serve them broth and all.   

To boil Stock fish.  
TAke Stockfish when it is well watered, and pick out all the baste clean 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 assoon as it beginneth to boil on the one side, then turn the other side to the fire, and assoon as it beginneth to boil on the other side, take it off, and put it into a Colender, and let the water run out from it, but put in salt in the boiling of it, then take a little fair water and sweet butter, and let it boil in a dish until it be something thick, then power it on the stockfish and serve it.   

To make bake meats.  
TAke a leg of Lamb, and cut out all the flesh, and save the skin whole, then mince it fine and white with it, then put in grated bread, and some eggs white and all, and some Dates and currants, than season it with some Pepper, Cinnamon, Ginger, and some Nutmegs and Caraways, and a little cream, and temper it all together, then put it into the leg of the Lamb again, and let it bake a little before you put it into your Pie, and when you have put it into your pie, then put in a little of the Pudding about it, and when it is almost baked, then put in vergice, sugar and sweet butter, and so serve it.   

An other bake meat.  
TAke a leg of Veal, and cut it in slices, and beat it with the back of a knife, then take time, marjoram and penniriall, savoury, and parsley, and one Onion, and chop them altogether very small, then break in some eggs white and all, and put in your herbs and season it with pepper, nutmegs and salt, and a little sugar, then stir them altogether, and then lap them up like allows, and cast a few currants and dates, and butter amongst them.   

An other bake meat.  
TAke two pound of White and a little veal, and mince it together, then take a little peniriall, savoury and marjoram and unset leeks, and chop them fine, and put in some eggs and some cream, then stir it all well together, and season it with pepper, nutmegs and salt, then put it into the pie, and cut the lid, and let it bake till it be dry, then serve it.   

To make Marie pies.  
MAke fine past, and put in the white of one egg and sugar, and when they are made in little coffins set them into the Oven upon a paper a little while then take them out and put in marry, and then close them up and prick them, and set them in again, and when they are broken serve them with blanch powder strewed upon them.   

To boil pie meat.  
TAke a leg of mutton & mince it very fine with suet and seeth it in a little pan or an earthen pot with butter and season it with cloves, mace, great raisins and prunes, and salt, and serve it in a dish, and if you will put in some juice of Oranges and lay half an orange upon it.   

To make fine Cakes.  
TAke fine flower and good damask water you must have no other liquor but that, then take sweet butter, two or three yolks of eggs, and a good quantity of sugar, and afewe cloves, and mace, as your Cook's mouth shall serve him, and a little saffron, and a little Gods good about a spoonful if you put in too much they shall arise, cut them in squares like unto trenchers, and prick them well, and let your oven be well swept and lay them upon papers and so set them into the oven, do not burn them if they be three or four days old they be the better.   

To make fine cracknels.  
TAke fine flower and a good quantity of eggs as many as will supply the flower, then take as much sugar as will sweeten the past, and if you will not be at the cost to raise it with eggs, than put thereto sweet water Cinnamon and a good quantity of nutmegs and mace, according to your bread, take a good quantity of Annis seed, and let all this be blended with your flower, and the putting in of your eggs or other moisture, then set on your water and let it be at seething, before you put your Crackenelles in it they will go to the bottom and at their rising take them out and dry them with a cloth then bake them.   

To bake Coneys.  
Have fine past ready, wash your Coneys, and parboil them then cast, them into the cold water, than season them, with salt and ginger, lay them into the past and upon them lay leached, lard close them and bake them.   

To bake a breast of Veal.  
TAke and break the bones thereof in the midst and parboil him and take out the bones, and season him with pepper and salt, and lay him in the coffin with a little sweet butter, and close him up then make a caudle of the yolks of an egg and strain it, and boil it in a chafing dish of coals and season it with sugar, and put it in the pie and set it into the Oven again.   

To make a pudding in a breast of Veal.  
TAke Peresely, Time, wash them, prick them, and chop them small, then take viii. yolks of eggs grated bread and half a pint of cream being very sweet, than season it with Pepper, Cloves, and Mace, Saffron, and Sugar small Raisins and Salt, put it in and roast it and serve it.   

To bake a Gammon of Baken.  
TAke a gammon of Baken, water it six days and parboil him half enough and lay him in press then take the sword of him and stuff him with cloves, and season him with Pepper, and saffron. And close him up in a standing pie, bake him and so serve him.   

To make fine Bysket Bread.  
TAke a pound of fine flower, and a pound of sugar, and mingle it together, a quarter of a pound of Annis seeds, four eggs, two or three sponfuls of rose-water put all these into an earthen Pan. And with a slice of Wood beat it the space of two hours, then fill your moulds half full your moulds must be of Tin, and then set it into the oven, your oven being so hot as it were for cheat bread, and let it stand one hour and a half, you must anoint your moulds with butter before you put in your stuff, and when you will occupy of it slice it thin and dry it in the oven your oven being no hotter than you may abide your hand in the bottom.   

To bake a Turkey and take out his bones.  
TAke a fat Turkey, and after you have scalded him and washed him clean, lay him upon a fair cloth and slit him through out the back and when you have taken out his garbage, than you must take out his bones so bare as you can, when you have so done wash him clean, then truss him and prick his back together, and so have a fair kettle of seething water and parboil him a little, then take him up that the water may run clean out from him, and when he is cold, season him with pepper and salt, and then prick him with a few cloves in the breast, and also draw him with lard if you like of it and when you have made your coffin and laid your Turkey in it then you must put some butter in it and so close him up in this sort you may bake a Goose, a Pheasant, or Capon.   

To bake a Kid.  
TAke your Kid and parboil him and wash it in vergice and saffron and season it with pepper, salt, & a little mace, then lay it in your coffin with sweet butter and the liquor it was seasoned in, and so bake it.   

To bake a Mallard.  
TAke three or four Onions and stamp them in a mortar then strain them with a saucer full of vergite, then take your mallard and put him into the juice of the said Onions and season him with pepper and salt, cloves and mace than put your mallard into the coffin with the said juice of the onions and a good quantity of Winter savoury, a little time, and parsley chopped small and sweet Butter, so close it up and bake it.   

To make a pie of Humbles.  
TAke your humbles being parboiled and chop them very small with a good quantity of mutton sweet, and half a handful of herbs, following time, marjoram, borage, parsley, and a little rosemary, and season the same being chopped with pepper, cloves and mace, and so close your pie and bake him.   

To bake Red dear.  
TAke a hand full of time, and a hand full of rosemary, a hand full of winter savoury, a hand full of bay leaves and a hand full of fennel, and when your liquor seethes that you parboil your venison in, put in your herbs also and parboil your venison until it be half enough, then take it out and lay it upon a fair board that the water may run out from it, then take a knife and prick it full of holes, and while it is warm have a fair traye with vinegar therein, and so put your venison therein from morning until night, and ever now and then turn it up side down, and then at night have your coffin ready, and this done season it with cinnamon, ginger, and nutmegs, pepper and salt, and when you have seasoned it, put it into your coffin, and put a good quantity of sweet butter into it, and 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 whole again and turn the bottom upward and so serve it in.   

another bake-meat for Chickens.  
FIrst season your Chickens with sugar, cinnamon and ginger, and so lay them in your pie, then put in upon them Gooseberries, or grapes, or Barberies, then put in some sweet butter, and close them up, and when they be almost baked, then put in a Caudle made with hard eggs and white wine, and serve it.   

To bake calves feet.  
TAke Calves feet and boil them and chop them fine, and a pound of white, and chop it with them, then chop an onion small, and put it in them, then take prunes, dates and currants, and put to them, season them with Pepper, Nutmegs, and a little large Mace, then put in some Eggs, and stir it altogether, & put it into a Pie, and let it bake two hours, then put in a little vergice and sugar, and so serve it.   

To souse a Pig.  
TAke white Wine and a little sweet broth, and half a score Nutmegs cut in quarters, then take Rosemary, bay, Time, and sweet marjoram, and let them boil altogether, scum them very clean, and when they be boiled, put them into an earthen pan, and the syrup also, and when ye serve them, a quarter in a dish, and the Bays, and nutmegs on the top.   

The order to boil a Brawn.  
TAke your Brawn, and when ye 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 roll 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.   

To make Almond Butter.  
TAke Almonds and blanch them, and beat them in a mortar very small, and in the beating put in a little water, and when they be beaten power in water into two pots, and put in half into one & half into an other, and put in Sugar, and stir them still, and let them boil a good while, then strain it through a strainer with rose water, and so dish it up.   

To roast an Hare.  
YOu must not cut off her head, feet nor ears, but make a pudding in her belly, and put paper about her ears that they burn not, and when the Hare is roasted, you must take cinnamon and Ginger, and grated bread, & you must make very sweet sauce, and you must put in Barberies and let them boil together.   

To make Fritter stuff.  
TAke fine flower, and three or four eggs, and put into the flower, and a piece of butter, and let them boil all together in a dish or chaffer, and put in Sugar, cinnamon and ginger, and rose water, and in the boiling, put in a little grated bread to make it big, and then put it into a dish, and beat it well together, & so put it into your mould, and fry it with clarified butter, but your butter may not be too hot nor too cold.   

For to bake a Hare.  
TAke your Hare and parboil 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 you have made him up together, draw lard very thick through him, and mingle them altogether, and put him in a Pie, and put in butter before you close him up.   

To preserve Oranges.  
YOu must cut your Oranges in half, and pair them a little round about, and let them lie in water four or five days, and you must change the water once or twice a day, and when you preserve them, you must have a quart of fair water to put in your sugar, and a little rose water, and set it on the fire, and scum it very clean, and put in a little Cinnamon, and put in your Oranges, and let them boil a little while, and then take them out again, and do so five or six times, and when they be enough, put in your Oranges and let your sirroppe stand till it be cold, and then put your syrup into your Oranges.   

To make all manner of fruit Tarts.  
YOu must boil your fruit, whether it be apple, cherry, peach, damson, pear, Mulberry, or coddling, in fair water, and when they be boiled enough, put them into a bowl, and bruise them with a ladle, and when they be cold, strain them, and put in red wine or claret wine, and so season it with sugar, cinnamon and ginger.   

To make a Tart of preserved stuff.  
YOu must take half a hundredth of Costerds, and pair them, and cut them, and as soon as you have cut them, put them into a pot, and put in two or three pound of sugar, and a pint of water, and a little rose water, and stir them from the time you put them in, until the time you take them out again, or else you mar all, & put it into a dish, and when your Tart is made, put it into the Oven, and when it is caked, endore it with butter, and throw sugar on the top, & then do on your sauce, & set comfits on the top, and so serve it up.   

To make Tarts of Prunes.  
PUt your prunes into a pot, and put in red wine or claret wine, & a little fair water, and stir them now and then, and when they be boiled enough, put them into a bowl, and strain them with sugar, cinnamon and ginger.   

To make a Tart of Rise.  
Boil your rice, and put in the yolks of two or three Eggs into the Rice, and when it is boiled put it into a dish, and season it with sugar, cinnamon and ginger, and butter, and the juice of two or three Oranges, and set it on the fire again.   

To make a Custard.  
Break your eggs into a bowl, and put your Cream into another bowl, and strain your eggs into the cream, and put in saffron, cloves and mace, and a little cinnamon and ginger, and if you will, some sugar and butter, and season it with salt, and melt your butter, and stir it with the ladle a good while, and dub your Custard with dates or currants.   

To make a tart of Wardens.  
YOu must bake your Wardens first in a Pie, and then take all the wardens and cut them in four quarters, and core them, and put them into a Tarts pinched, with your sugar, and season them with sugar, cinnamon and ginger, and set them in the Oven, and put no cover on them, but you must cut a cover and lay on the Tart when it is baked, and butter the Tart and the cover too, and endore it with sugar.   

To make a tart with Butter and Eggs.  
Break your eggs, and take the yolks of them, and take butter and melt it, let it be very hot ready to boil, and put your butter into your eggs, and so strain them into a bowl and season them with sugar.   

To make a Tart of Spinnedge.  
Boil your Eggs and your Cream together, & then put them into a bowl, and then boil your Spinnedges, and when they are boiled, take them out of the water and strain then into your stuff before you strain your Cream, boil your stuff and then strain them all again, and season them with sugar and Salt.   

To make a Tart of Staweberries.  
WAsh your strawberries, and put them into your Tart, and season them with sugar, cinnamon and ginger, and put in a little red wine into them.   

To make a Tart of Hips.  
TAke hips and cut them, and take the seeds out, and wash them very clean, and put them into your Tart, and season them with sugar, cinnamon and ginger.  
So you must preserve them with sugar, cinnamon and ginger, and put them into a gellipot close.   

To bake the humbles of a Deer  
MInce them very small, and season them with pepper, cinnamon and ginger, and sugar if you will, and cloves & mace, and dates, and currants, and if you will, mince Almonds, and put unto them, and when it is baked, you may put in fine fat, and put in sugar, cinnamon and ginger, and let it boil, and when it is minced, put them together.   

To make a Veal Pye.  
LEt your Veal boil a good while, and when it is boiled, mince it by itself, and the white by itself, and season it with salt and pepper, cinnamon and ginger, and sugar, and cloves and mace, and you must have prunes and raisins, dates and currants on the top.   

For to make Mutton Pies.  
MInce your mutton and your white together, and when it is minced, season it with pepper, cinnamon & ginger, and cloves, and mace, and prunes, currants and dates, and reasons and hard eggs boiled & chopped very small, and throw them on the top.   

To bake calves feet.  
SEason them with salt and pepper, and butter, and currants if you will, and when they be baked, put in a little white wine and sugar, or vinegar and sugar, or verjuice and sugar.   

To bake Chickens in a Caudle.  
SEason them with salt and pepper, and put in butter, and so let them bake, and when they be baked, boil a few barberies and prunes, and currants, and take a little white wine or verjuice, and let it boil and put in a little sugar, and set it on the fire a little, and strain in two or three yolks of eggs into the wine, and when you take the dish of the fire, put the prunes and currants, and barberies into the dish, and then put them in altogether into the pie of Chickens.   

To bake Pigeons.  
SEason them with Pepper and Salt and Butter.   

To bake a Conie.  
SEason him with Pepper and Salt, and put in butter and Currants, and when it is baked, put in a little vergice and sugar into the Pie, and serve it up.   

To bake a Gammon of Bacon to keep cold.  
YOu must first boil him a quarter of an hour before you stuff him, and stuff him with sweet herbs and hard Eggs chopped together, or Parsely.   

To bake a Fillet of Beef to keep cold.  
MInce him very small, and seeth him with Pepper and salt, and make him up together accordingly, and put him in your pie, and Lard him very thick.   

To make fine bread.  
TAke half a pound of fine sugar well beaten, and as much Flower, and put thereto four Eggs whites, and being very well beaten, you must mingle them with Anniseedes bruised, and being all beaten together, put into your mould melting the sauce over first with a little butter, and set it in the Oven, & turn it twice or thrice in the baking.   

To bake a Neat's tongue.  
FIrst powder the tongue three or four days, and then seeth it in fair water, then blanch it and lard it, and season it with a little Pepper and Salt, then bake it on Rye paste, and before you close up your pie, strow upon the tongue a good quantity of Cloves and mace beaten in powder, and upon that half a pound of butter, then close up your Pie very close, but make a round hole in the top of the pie. Then, when it hath stood more than four hours in the Oven, you must put in half a pint of Vinegor or more, as the Vinegar is sharp, then close up the hole very close with a piece of past and set it in the Oven again.   

To make Muggets.  
FIrst perboyle them, and take white and chop them both together, and put Currants, Dates, Cinnamon and Ginger, Cloves and Mace, and gross Pepper and Sugar if you will, two or three yolks of Eggs, and seethe them all together with Salt, and put in the stuff into the 〈◊〉 of Mutton, and so put them in dishes, and take two or three eggs white and all, and put them on the cawls, and make some pretty sauce for them.   

To make Fillets of beef or clods, in stead of red Dear.  
FIrst take your Beef, and Lard it very thick, and then season it with Pepper and Salt, Cinnamon and ginger, Cloves and Mace good store, with a great deal more quantity of Pepper and Salt, than you would a piece of Venison, and put it in covered Paste, and when it is baked, take vinegar and sugar, cinnamon and Ginger, and put in, and shake the pasty, and stop it close, and let it stand almost a fortnight before you cut it up.   

To make a tart that is a courage to man or woman.  
TAke two Quinces, and two or three Burr roots, and a Potaton, and pair your Potaton, and scrape your roots and put them into a quart of wine, and let them boil till they be tender, & put in an ounce of Dates, and when they be boiled tender, Draw them 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 seethe them all with Sugar, cinnamon and ginger, and Cloves and mace, and put in a little sweet butter and set it upon a chafing-dish of Coals between two platters, and so let it boil till it be something big.   

To stew a Cock.  
YOu must cut him in six pieces, and wash him clean, and take Prunces, currants and Dates cut very small, and Reasons of the Sun, and Sugar beaten very small, Cinnamon, Ginger and Nutmegs likewise beaten, and a little maidens hair, cut very small, and you must put him in a Pipkin, & put in almost a pint of Muskeden, and then your spice and Sugar, upon your Cock and put in your fruit between every quarter, and a piece of Gold between every piece of your Cock, than you must make a lid of wood fit for your Pipkin, and closet 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 pot bottom, nor the pot sides, and so let them boil four and twenty hours, and fill up the pot still as it boils away, with the other 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.   

To preserve all kind of fruits, that they shall not break in the preserving of them.  
TAke a platter that is plain in the bottom, and lay sugar in the bottom, than Cherries or any other fruit, and so between every row you lay, throw sugar, and set it upon a pots head, and cover it with a dish, and so let it boil.   

To make a sirroppe for bakemeats.  
TAke Ginger, Cloves and Mace, Nutmegs, beat all these together very fine, and boil them in good red vinegar until it be somewhat thick, this being done, draw your pie when it is hard baked, and a small hole being made in the cover thereof at the first, with a tunnel of Past, you must power the sirroppe into the Pie, that done, cover the hole with paste, and shalb the Pie well, and set again in the Oven till it be thoroughly baked, and when you have drawn it, turn the bottom upward until it be served:   

To roast a carp or Tench with a pudding in his belly.  
TAke the Rones of a Pike and chop them very small, then put in grated bread, two or three Eggs, Currants, Dates, Sugar, Sinemome and Ginger, and Mace, Pepper and salt, and put it in his belly, and put him on a brooch, and make sweet sauce with Barberies or Lemons minced, and put into the sweet sauce, and then put it on the carp when you serve him up.   

To make a fresh Cheese and Cream.  
TAke a gallon or two of milk from the Cow and seeth it, and when it doth seeth, put thereunto a quart or two of morning milk in fair cleansing pans, in such place as no dust may fall therein, and this is for your clouted Cream, the next morning take a quart of morning's milk and seethe it, and when it doth seeth, put in a quart of Cream thereunto, and take it off the fire, and put it into a fair earthen pan, and let it stand until it be somewhat blood warm, but first over night put a good quantity of Ginger, with Rose water, and stir it together, and let it settle all night, and the next day, put it into your said blood warm milk to make your cheese come, than put the Curds in a fair cloth, with a little good rose-water, and fine powder of Ginger, and a little Sugar, so last, great soft rolls together with a thread, & crush out the Whey with your clouted Cream, and mix it with fine powder of ginger and Sugar, and sprinkle it with Rose water, and put your Cheese in a fair dish, and put these clouts round about it, then take a pint of raw Mike or Cream, and put it in a pot, and all too shake it, until it be gathered into a froth like snow, and ever as it cometh, take it of with a spoon, and put it in a Collender, then put it upon your fresh Cheese, and prick it with Wafers, and so serve it.   


THE NAMES OF ALL things necessary for a banquet.  
Sugar.  
Cinnamon.  
Liquorice.  
Pepper.  
Nutmegs.  
All kind of Comfits.  
Safron.  
Saunders.  
aniseeds.  
Coleander.  
Oranges.  
Pomegranate.  
seeds.  
Damask water.  
Torneseli.  
lemans.  
Prunes.  
rose-water.  
Dates.  
Currant.  
Reasons.  
Cherries conserved.  
Barberies conserved.  
Rye flower.  
Ginger.  
Sweet Oranges.  
Paper White and brown  
Cloves and Mace.  
Wafers.  
For your Marchpanes seasoned and unseasoned, Spinnedges.    

To make manus Christi.  
TAke six spoonful of rose-water, one grain of Amber grease, and 4. grains of Pearl beaten very fine, put these three together in a Saucer and cover it close, and let it stand covered one hour, then take four ounces of very fine Sugar, and beat it small, and search it through a fine search, then take a little earthen pot glazed, and put into it a spoonful of Sugar, and a quarter of a spoonful of rose-water, and let the Sugar and the Rose water boil together softly, till it do rise and fall again three times. Then take fine Rye flower, and sift on a smooth board, and with a spoon take of the Sugar, and the Rose water, and first make it all into a round Cake, and then after into little cakes, and when they be half cold, wet them over with the same rose water, and then lay on your gold, and so shall you make very good Manus Christi.   

To make a Caudle to comfort the stomach, good for an old man.  
TAke a pint of good Muskaden, and as much of good stolen Ale, mingle them together, then take the yolks of twelve or thirteen Eggs new laid, beat well the Eggs first by themselves, then with the wine and ale, and so boil it together, and put thereto a quarterns of Sugar, and a few whole Mace, and so stir it well, till it seethe a good while, and when it is well sod, put therein a few slices of bread if you will, and so let it soak a while, and it will be right good and wholesome.   

To make a Trifle.  
TAke a pint of thick cream, and season it with Sugar, and Ginger, and rose-water: so stir it as you would then have it, and make it lukewarm in a dish on a Chaffingdish and coals: and after put it into a silver piece or a bowl, and so serve it to the board.   

To make Marmelat of Quinces.  
YOu must take a pottle of water, and four pound of Sugar, and so let them boil together: and when they boil, you must scum them as clean as you can: and you must take the white of two or three Eggs, and beat them to froth, and put the froth into the pan for to make the scum to rise, than scum it as clean as you can, and then take off the kettle and put in the Quinces, and let them boil a good while, and when they boil you must stir them still, & when they be boiled you must box them up.   

To make butter paste.  
TAke flower, and seven or eight Eggs, and cold butter & fair water, or Rose-water, and Spices (if you will) and make your paste and beat it on a board: & when you have so done, divide it in two or three pieces, and drive out the piece with a rolling pin, and do with butter one 〈◊〉 by another, and then fold up your past●●●pon the butter and drive it out again; 〈◊〉 so do five or six times together, and 〈◊〉 not cut for bearings, and put them into 〈◊〉 Oven, and when they be baked scra●●●●ger on them and serve them.   

To make Fritter stuff.  
TAke fine flower, and three or four eggs and put into the flower, and a piece of Butter, and let them boil altogether in a dish or a Chaffer, and put in Sugar, cinnamon, and Ginger, and rose-water, and in the boiling put in a little grated bread to make it big, and then put it into a dish and beat it well together, and so put it into your mould, and fry it with clarified butter, but your butter may not be to hot nor too cold.   

To make a made dish of Artechokes.  
TAke your Artechokes and pair away all the top even to the meat and boil them in sweet broth till they be somewhat tender, and then take them out, and put them into a dish, and seeth them with Pepper, ●●namom and Ginger, and then put in 〈◊〉 dish that you mean to bake them in, 〈◊〉 ●ut in Marrow to them good store, 〈◊〉 let them bake, and when they be ba 〈…〉 t in a little vinegar and Butter, and 〈◊〉 three or four leaves of the Artechoks 〈◊〉 〈◊〉 dish when you serve them up, and 〈◊〉 Sugar on the dish.   

To fry Bacon.  
TAke Bacon and slice it very thin, & cut away the lean, and bruise it with the back of your knife, and fry it in sweet Butter, and serve it.   

To fry Chickens.  
TAke your Chickens and let them boil in very good sweet broth a pretty while, and take the Chickens out, & quarter them out in pieces, and then put them into a Frying pan with sweet Butter, and let them stew in the pan, but you must not let them be brown with frying, and then put out the butter out of the pan, and then take a little sweet broth and as much Vergice, and the yolks of two Eggs, and beat them together, and put in a little Nutmegs, cinnamon and Ginger, and Pepper into the sauce, and then put them all into the pan to the Chickens, and stir them together in the pan, and put them into a dish and serve them up.   

To make a boiled meat after the French ways.  
TAke Pigeons and lard them, and then put them on a Broach, and let them be half roasted, then take them off the Broach, and make a pudding of sweet herbs of every sort a good handful, and chop Ox white amongst the herbs very small, and take the yolks of five or six Eggs and grated bread, and season it with Pepper, cinnamon and ginger, cloves and Mace, sugar, and currants, and mingle all together, and then put the stuff on the pigeons round about, and then put the pigeons into the cabbeges that be parboiled, and bind the cabbege fast to the Pigeons, and then put them into the pot where you mean to boil them, and put in Beef broth into them, and cabbeges chopped small, and so let them boil, and put in Pepper, Cloves, and Mace, and prick the Pigeons full of Cloves before you put the pudding on them, and put a piece of Butter, cinnamon, and Ginger, and put a little Vinegar and white wine, & so serve them up, and garnish them with fruit, and serve one in a dish, and but a little of the broth you must put into the dish when you serve them up.   

To make a Salad of all kind of herbs.  
TAke your herbs and pick them very fine into fair water, and pick your flowers by themselves, and wash them all clean, and swing them in a strainer, and when you put them into a dish, mingle them with Cucumbers or Lemons paired and sliced, and scrape Sugar, and put in vinegar and Oil, and throw the flowers on the top of the Salad, and of every sort of the aforesaid things, and garnish the dish about with the foresaid things, and hard Eggs boiled and laid about the dish and upon the Salad.   

A sauce for a Conie.  
CVt Onions in rundels and fry them in butter, then put to them wine vinegar, salt, ginger, camimel and pepper, and a little sugar, and let it boil till it be good and fast, then serve it upon the Conie.   

To make a Salad of lemons.  
CVt out slices of the peel of the Lemons long ways, a quarter of an inch one piece from an other, and then slice the Lemon very thin, and lay him in a dish cross, and the peels about the Lemons, and scrape a good deal of sugar upon them, and so serve them.   

To make a Sausedge.  
TAke Martinmasse Beef, or if you can not get it, take fresh Beef, or the lean of Bacon if you will, and you must mince very small that kind of flesh that you take, and cut Lard & put into the minced meat, and whole Pepper, and the yolks of seven Eggs, and mingle them altogether, and put the meat into a gut very salt, and hang him in the Chimney where he may dry, and there let him hang a month or two before you take him down.   

To make a Pie.  
FIrst parboil your flesh and press it, and when it is pressed, season it with pepper & 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 and larded lay it in your Pie, then cast on it before you close it a good deal of Cloves and Mace beaten small, and throw upon that a good deal of Butter, and so close it up: you must leave a hole in the top of the lid, & when it hath stand two hours in the Oven, you must fill it as full of vinegar 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, & that your Pies will keep a great white, the longer you keep them, the better they will be: when they be taken out of the Oven and 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 toucheth not another by more than ones hand breadth: Remember also to let them stand in the Oven after the vinegar be in two hours and more.   

To make white broth with Almonds.  
FIrst look that your meat be clean washed, and then set it on the fire, & when it boileth scum it clean, and put some salt into the pot, then take rosemary, time, Isope and marjoram, and bind them together, and put them into the pot, and take a dish of sweet butter, and put it into the pot amongst your meat, and take some whole mace, and bind them in a clout, and put them into the pot with a quantity of vergice, and after that take a quantity of Almonds as shall serve the turn, blanch them, and beat them in a mortar, and then strain them with the broth your meat is in, And when these Almonds are strained put them in a pot by themselves with some Sugar, and a little Ginger, and also a little Rose water, and then stir it while boil, and after that take some sliced oranges, without the kernels, and boil them with the broth of the pot upon a chaffing dish of Coals, with a little sugar, and then have some sippets ready in a platter, & serve the meat upon them, & put not your Almonds in till it be ready to be served.   

To make pottage to lose the body.  
TAke a chicken and seeth it in running water, then take two handfuls of violet leaves, and a good pretty sort of reasons of the Sun, pick out the stones, and seethe them with the chickens, and when it is well sodden, season it with a little salt and strain it and so serve it.   

To make another very good pottage to be used in the Morning.  
TAke a chicken and seethe it in fair water and put to it violet leaves a handful or two, or else some other good herbs, that you like in the stead of them, and so let them seeth together till the chicken be ready to fall a pieces than strain it, and cut thin pieces of bread, and seethe in it till the bread be very tender, and then season it with salt. And on the fish day seeth the herbs as before in fair running water & strain it & seeth bread as before in it, & season it with salt and put in a piece of butter.   

To boil diverse kinds of Fishes.  
BRet, Conger, thornback, plaice, fresh Salmon all these you must boil with a little fair water and vinegar, a little salt, & bayleaves, and sauce them in vinegar, and a little of the broth that they are sodden in with a little salt, and as you see cause shift your sauce, as you do beef in brine, and also fresh Sturgeon, seeth it as is aforesaid, and sauce it as ye did the other, and so ye may keep it half ●●●eare are with changing of the sauce, and salt Sturgeon seeth it in water & salt, and a little vinegar, and let it be cold, and serve it forth with vinegar, and a little Fenell upon it but first or ye seeth it, it must be watered.   

To make broth for one that is weak.  
TAke a leg of veal and set it over the fire in a gallon of water skimming it clean, when you have so done put in three quarters of a pound of small reasons, half a pound of prunes, a good handful of borage, as much langdebéefe, as much mints and the like quantity of harts-tongue, let all these seeth together till all the strength of the flesh be sodden out, then strain it so clean as you can, and if you think the patiented be in any heats, put in violet leaves and savoury as you do with the other herbs.   

To boil a Capon with a Syrup.  
Boil your Capon in sweet broth, and put in gross Pepper and whole Mace into the Capon's belly, and make your syrup with Spinnage, White Wine, and Currants, Sugar, Cinnamon and Ginger, and sweet Butter, and so let them boil, and when your Capon is ready to serve put the Syrup on the Capon, and boil your spinnage before you make your Syrup.   

To dress a hare.  
WAsh her in fair water, parboil her, then lay her in cold water, then lard her and roast her, and for sauce take red wine, salt, vinegar, ginger, pepper, cloves and mace, put these together, then mince onions and apples and fry them in a pan, than put your sauce to them with a little sugar, and so let them boil together, and then serve it.   

To bake a Hare.  
TAke your Hare and parboil him, and mince him, & then beat him in a mortar very fine, liver and all if you will, and season him with all kind of spice and salt, and do him together with the yolks of seven or eight eggs, when you have made him up together, draw Lard very thick through him, or cut the Lard and mingle them altogether and put him in a Pie, and put in butter before you close him up.   

To roast dears tongues.  
TAke dears tongues and lard them, and serve them with sweet sauce.   

To make Blewmanger.  
TAke to a pint of cream twelve or sixteen yolks of eggs, and strain them into it, and seeth them well, ever stirring it with a stick that is broad at the end but before you seethe it put in sugar, and in the seething taste of it that you may if need be put in more sugar, and when it is almost sodden put in a little rose water▪ that it may taste thereof, and seeth it well till it be thick, and then strain it again if it hath need, or else put it in a fair dish and stir it till it be almost cold, and take the white of all the eggs and strain them with a pint of Cream and seeth that with sugar, and in the end put in rose-water as into the other, and seeth it till it be thick enough, and then use it as the other, and when ye serve it ye may serve one dish and another of the other in rolls, and cast on Biscuits.   

To make peascods in Lent.  
TAke Figs, Kaisons, and a few Dates and beat them very fine, and season it with Cloves, Mace, cinnamon and Ginger, and for your paste seeth fair water and Oil in a dish upon coals, put therein saffron and salt and a little flower, fashion them then like peascods, and when ye will serve them, fry them in Oil in a frying pan, but let the Oil be very hot, and the firesoft for burning of them, and when ye make, them for flesh days, take a fillet of veal and mince it fine, and put the yolks of two or three raw eggs to it, and season it with pepper, salt, cloves, mace, honey, sugar, cinnamon, ginger small raisins, or great minced, and for your paste, butter, the yolk of an egg, and season them, and fry them in butter as ye did the other in Oil.   

To bake Quinces, Pears and Wardons.  
TAke and pair and core them, then make your paste with fair water and butter, and the yolk of an egg▪ then set your Oranges into the paste and then bake it well, 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 Wardons, and none of them all but the wardons may be parboiled, and the Oven must be of a temperate heat, two hours to stand is enough.   

To make a Tart of Spinadge.  
TAke Spinadge and seeth it stalk and all, and when it is tenderly sodden▪ take it off, and let it drain in a Colliander, and then swing it in a clout and stamp it and strain it with two or three yolks of eggs, and then set it on a chasing▪ dish of coals and season it with butter and sugar, and when the paste is hardened in the Oven put in this Comode struck it even.   

To make blame mangy.  
TAke all the brain of a Capon & stamp it in a mortar fine, and blanched Almonds, and sometimes put to them rose water, and season it with powder of cinnamon, ginger, and sugar, and so serve it.   

To make a Tart of a near of Veal.  
TAke two pound of great raisins, and wash them clean, and pick them, and take out the stones of them, and take two kidneys of veal, and a piece of the leg which is lean, and boil them altogether in a pot with the straint of the broth of mutton, and boil it, and let it boil the space of one hour, then take it up and chop it fine, and temper it with crumbs of bread finely grated, and take nine yolks of eggs & temper them altogether & season them with cinnamon, ginger, sugar and small raisins, great raisins minced, dates and saffron. Then take fine flower and water and three yolks of eggs, butter and saffron, and make them like a round tart close with a cover of the same paste, and set him in the Oven, and let him stand one hour, then take him forth, and indore it with butter, and cast a powder of cinnamon, ginger and sugar and so serve it.   

To make a Tart of Strawberries.  
TAke Strawberries and wash them in claret wine, thick and temper them with rose-water, and season them with cinnamon, sugar and ginger, and spread it on the Tart and endore the sides with butter, and cast on sugar and biscuits and serve them so.   

To make a close Tart of Cherries.  
TAke out the stones, and lay them as whole as you can in a chardger, and put mustard in, cinnamon and ginger to them, and lay them in a Tart whole, and close them, & let them stand three quarters of an hour in the Oven, then take a syrup of muscadine and damask water and sugar, and serve it.   

To make a close Tart of green pease.  
TAke half a peck of green pease, sheale them and seethe them and cast them into a colliander, & let the water go from them, than put them into the Tart whole & season them with pepper, saffron and salt and a dish of sweet butter close and bake him almost one hour, then draw him and put to him a little dergice and shake them and set them into the Oven again and so serve it.   

To make a Tart of Damsons.  
TAke Damsons and seeth them in wine, and strain them with a little cream, then boil your stuff over the fire till it be thick, put thereto sugar, cinnamon and ginger, but set it not in the Oven after but let your paste be baked before.   

To make a florentine.  
TAke the kidneys of a loin of veal that is roasted, and when it is cold shred it fine and grate as it were half a manchéete very fine, and take eight yolks of eggs, and a handful of currants, and eight dates finely shred, a little cinnamon, a little ginger, a little sugar & a little salt, and mingle them with the kidneys, then take a handful of fine flower and two yolks of eggs, and as much butter as two eggs, and put into your flower, then take a little seething liquor, and make your paste and drive it abroad very thin, then struck your dish with a little butter, and lay your paste in the dish & fill it with your meat, then draw another sheet of paste thin and cover it withal, cut it handsomely upon the top, and by the sides, and then put it into the Oven, and when it is half baked draw it out, and take two or three feathers, and a little rose water, and wet all the cover with it, and have a handful of sugar finely beaten, and straw upon it, and see that the rose water wet in every place, and so set it in the oven again, and that will make a fair ise upon it, if your Oven be not hot enough to rear up your ise, than put a little fire in the Ovens mouth.   

To make Almond butter after the best and newest fashion.  
TAke a pound of Almonds or more, and blanch them in cold water or in warm as you may have leisure, after the blanching let them lie one hour in cold water, then stamp them in fair cold water as fine as you can, than put your Almonds in a cloth, and gather your cloth round up in your hands, and press out the juice as much as you can, if you think they be not small enough beat them again and so get out milk so long as you can, then set it over the fire, & when it is ready to seeth put in a good quantity of salt, and rose-water that will turn it, after that 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 of the whey so long as it will run, than put the butter together into the midst of the cloth, binding the cloth together, and let it hang so long as it will drop, then take peecees of sugar so much as you think will make it sweet, and put thereto a little rose water so much as you will melt the sugar, and so much fine powder of saffron as you think will colour it, then let both your sugar and saffron steep together in the little quantity of rose water, and with that season up your butter when you will make it.   

To make Oyster Chewets.  
TAke a peck of Oysters and wash them clean, than sheal them & wash them fair in a Culliander, and when they be sodden strain the water from them, and chop them as small as pie meat, than season them with pepper, half a penny worth of claves and mace, half a penny worth of cinnamon and ginger, and a penny worth of sugar, a little saffron & salt, then take a handful of small raisins, six dates minced small and mingle them altogether, then make your paste with one penny worth of fine flower, ten yolks of eggs, a half pennyworth of Butter with a little saffron and boiling water, then raise up your chewets and put in the bottom of every one of them a little butter, and so fill them with your stuff, then cast prunes, dates, and small raisins upon them, and being closed, bake them: let not your Oven be two hot for they will have but little baking, then draw them and put into every one of them two spoonful of vergice and butter, and so serve them in.   

To make a Tart of Meddlers.  
TAke meddlers that be rotten, and stamp them, than set them on a chaffing dish and coals, and beat in two yolks of eggs, boiling it till it be somewhat thick, then season them with sugar, cinnamon and ginger, and lay it in past.   

To make a Quinces moyse, or Wardens moyse.  
YOu must roast your wardens or quinces, and when they be roasted pill them▪ and strain them together, and put in sugar cinnamon and Ginger, and put it in a plate, and then smooth it with a knife, and scrape a little sugar on the top, and nick a little with a knife.   

To make an other pretty dish, with dates, and the juice of two or three Oranges.  
Strain them into a dish, and so make Chambers of paste upon a stick, put the sticks upon a loaf of bread, and so dry them in the Oven, and then clarify a little butter and fry them in it, and lay them in a dish and scrape sugar on them.   

To make hypocrase.  
TAke a gallon of white wine, sugar, two pound of cinnamon, ij.d. ginger. ij.d. long pepper. ij.d. mace. ijd. not bruised grains, ij.d. galangal, i.d. ob. cloves not bruised, you must bruise every kind of spice a little, & put them in an earthen pot all a day, & then cast them through your bags two times or more as you see cause, and so drink it.   

To make marmalet of Quinces.  
TAke very good Quinces and pair them and cut them in quarters, than core them clean, and take heed it be not a stony Quince, and when you have pared and cored them, then take two pints of running water and put it into a brass pan, casting away eight spoonfuls of one of the pints, then weigh three pound of fine sugar & beat it, and put it into the water, make your fire where you may have a good light, not in a chimney, then set on your pan upon a trevet, and when your sugar and water beginneth to boil, you must skim it clean, then put in six spoonfuls of rose water, and if there rise any more scum, take it off and so put in your three pound of quinces, and let them boil but softly, and if you see the colour wax somewhat deep, now & then with a fair slice be breaking of them, and when your liccor is well consumed away, and the colour of your quinces to grow fairer, then be still stirring of it, & when it is enough you shall see it rise from the bottom of your pan in ttirring of it, and so box it, & ye shall have it to be good marmalet and a very orient colour, if you will you may put some musk into it, some rose water, & rub your box withal, it will give it a pretty sent, and it is a very good way.   

To make a syrup of Quinces to comfort the stomach.  
TAke a great pint of the juice of Quinces, a pound of sugar, and a good half pint of vinegar, of ginger, the weight of five groats, of cinnamon, the weight of six grots, of pepper, the weight of three groats, & two pence.   

To make Marmalet of Quinces.  
TAke very good Quinces and pair them & cut them in quarters, than core them clean, & take heed it be not a stony quince, and when you have pared and cored them, then take two pints of running water, and put it into a brass, casting away eight spoonfuls of one of the pints, the weight of four pound of fine sugar, & beat it & put it into the water: make your fire where you may have good light, & not in the chimney, then set over your pan upon a Trevet, and when your sugar and water beginneth to boil you must strain it clean, then put in six spoonful of rose water, and if there rise any more skim, take it off and put it into boxes.   

To make Codamacke of Quinces.  
TAke fine quarts of running water, & a quart of french wine, put them together, then take quinces and pair them and cut them till you come at the cores, then weigh ten pound of the quinces, and put them into your pan of water and wine and boil them over a quick fire till they be tender, keeping your pan very close covered, then take a piece of fine canvas & put your quinces and liquor in it, and when your sirroppe is all run through, put in so much fine sugar as will make it sweet, and set it over a quick fire again, stirring with a stick till it be so thick that a drop will stand upon a dish, then take it from the fire, and put it in Boxes.   

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 the same upon a chafing-dish and stir it that it courd not, and so put sugar in it, and it will be like cream of Almonds, when it is boiled thick enough cast a little sugar on it, and sprinkle Rose water thereupon, and so serve it,   

To make good Resbones.  
TAke a quart of fine flower, lay it upon a fair board and make a hole in the midst of the flower with your hand, and put a spoonful of Ale yeast thereon, and ten yolks of eggs, & two spoonfuls of cinnamon & one of ginger, and one of cloves and mace, and a quartern of sugar finely beaten, and a little saffron, & half a spoonful of salt, then take a dish full of butter, melt it and put it into your flower, and therewithal make your paste as it were for mancheat, and mould it a good while, & cut it in pieces of the bigness of Ducks eggs, and so mould every piece as a mancheat, & make them after the fashion of an inckhorn broad above and narrow beneath, then set them in the Oven, and let them bake three quarters of an hour, then take two dishes of butter and clarify it upon a soft fire, then draw it out of the Oven, and scrape the bottom of them fair and clean, and cut them overthwart in four pieces, and put them in a fair charger, and put your clarified butter upon them, and have cinnamon and ginger ready by you, and sugar beaten very small, and mingle altogether, and ever as you set your pieces together, cast some of your sugar, cinnamon & ginger upon them, when you have set them all up, lay them in a fair platter, & put a little butter upon them, & cast a litle-suger on them, & so serve them.   

To make a vaunt.  
TAke marry of beef as much as you can hold in both your hands, cut it as big as great dice, then take dates and cut them as big as small dice, then take forty prunes and cut the fruits from the stones, then take half a handful of small raisins, wash them clean and prick them, and put your marry in a fair platter, and your Dates, Prunes and small raisins, then take twenty yolks of Eggs, and put in your stuff before rehearsed, then take a quartern of Sugar or more, and beat it small and put in your marrow, then take two spoonfuls of Cinnamon and a spoonful of Ginger, and put them to your stuff & mingle them altogether, then take eight yolks of eggs, and four spoonfuls of rose-water, strain them and put a little sugar in it, then take a fair frying pan and put in a little piece of butter in it, as much as a walnut, & set it upon a good fire, and when it looketh almost black, put it out of your pan, and as fast as you can put half of your eggs in the midst of your pan, and fry it yellow, and when it is fried, put it into a fair dish, and put your stuff therein, and spread it all the bottom of your dish, and then make another vaunt even as ye made the other, and set it upon a fair board, cut it in pretty pieces, of the length of your little finger, as long as your vaunt is, and lay it upon your stuff after the fashion of a little window, and then cut off the ends of them as much as liefh without the inward compass of the dish, than 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 to the brim of the dish, then draw it out, and cast a little Sugar on it, and so serve it in.   

To preserve Quinces whole.  
TAke a pottle of fair water, and put it into a clean pan, and beat iij. pound of fine sugar, and put into it, than set it on the fire, and when you have skimmed it, put in twelve spoonfuls of rose-water, then take x. fair Quinces, and pair them, and core them clean, then put them into your syrup, and so cover them very close for the space of two hours with a fair platter, and let them boil a good pace at the two hours, and uncover them, and look whether you find them tender, and that they have a fair crimson colour, then take them up and lay them upon a fair platter, covering your syrruppe again, And let it seeth while it be somewhat thick, then put your Quinces into your syrup again, and so have a fair galley pot, and put in both your syrup and quinces as fast as you can, and cover your pot close that the heat go not forth, you must not put them in a glass for it will break.   

To preserve Pear Plums.  
FIrst take two pound and a half of fine Sugar, and beat it small, and put it into a pretty brass pot with xx. spoonfuls of rose-water, and when it boileth skim it clean, then take it of the fire, and let it stand while it be almost cold then take two pound of pear plums, and wipe them upon a fair cloth, and put them into your syrruppe when it is almost cold, and so set them upon the fire again, and let them boil as softly as you can when they are boiled enough the kernels willbe yellow, then take them up, but let your syrup boil till it be thick, then put your plums upon the fire again, and let them boil a walm or two, so take them from the fire, and let them stand in the vessel all night, and in the morning put them into your pot or glass and cover them close.   

To preserve Oranges.  
Choose out the fairest, and the heaviest, that is full of liquor, & cut them full of little specks, then make a little round hole in the stalk of the Orange, and break the strings of the meat of the Oranges & close the meat to the sides of your Oranges with your finger, then will part of the juice and kernels come out, and lay them in water three days and three nights, then take them out, and set a pan with water over the fire, and when it séeths, put in your Oranges, let them not seethe too fast, than you must have another pan with water ready seething to shift your oranges out of the other water, when they have sodden a pretty while and so have one pan after another to shift them still upon the fire x. or xii. times to take away the bitterness of the Oranges, and you must keep them as whole as you can in the boiling, and then take them up one by one, & lay them upon a platter the hole downward, that the water may run the clearer out of them, then let them stand so until you have boiled your syrup, ready for them. Now to make your syrup take to every two Oranges, a pint of water, & a pound of sugar, let your sugar be finely beaten before you put it into your liquor, & look that the kettle you boil them in, be sweet brass, then take x. whites of eggs, and put them into your kettle with your liquor and sugar, and beat your whites of eggs, and the liquor together a good quarter of an hour, then set your liquor upon a soft fire of coals, and let it seeth so soon as you can, having a fair skymmer, and a Coliander ready, and set your Coliander in a fair basin, and as your whites of eggs riseth in scum take them up with your skimmer and put them in your Colliander, and you shall have a great quantity of syrup come from your scum through your Coliander into your Basin, & that you must save and put it into your kettle again, and when your great scum is off, there will arise still some scum, which you must take off with a skymmer, as clean as you can, & when your syrups hath sodden a pretty while, then put in your Oranges, and let them boil softly, till you think they be enough, & the syrup must be somewhat thick, then let your Oranges stand all night upon the fire, but there must be nothing but embers. And in the morning take them up, and put them in Glasses or Galley pots.   

To preserve Cherries.  
TO every pound of Cherries take a pound of sugar, that done take a few Cherries and distrain them to make your syruppe, and to every pound, a pound of Sugar, and Cherries, take a quarter of a pound of syrup, and this done take your syrup and Sugar, and set it on the fire, then put your Cherries into your syrup, and let them boil five several times, and after every boiling scum them with the backside of a spoon.   

To preserve Gooseberries.  
TAke to every pound of Gooseberries, one pound of Sugar, then take some of the Gooseberries and distrain them, then take the syrup, and to every pound of Gooseberries take half a pound of syrup, than set the sugar, and the syrup over the fire, and put in the gooseberries, and boil them four several times and scum them clean.   

To make Apple moyse.  
roast your apples, and when they be roasted, pill them and strain them into a dish, and pair a dozen of Apples and cut them into a chaffer, and put in a little white wine and a little Butter, and let them boil till they be as soft as Pap, and stir them a little, and strain them to some Wardens roasted and peeled, and put in Sugar, cinnamon and Ginger, and make Diamonds of Paste and lay them in the Sauce, then scrape a little Sugar upon them in the dish.   

A powder peerless for wounds.  
TAke Orpiment and Uerdigréece, of each an ounce, of Uitrial burned till it be red two ounces, bray each of them by itself in a Brazen mortar as small as flower, then mingle them altogether that they appear all as one, and keep it in Bags of Leather well bound, for it will last seven year with one virtue, & is called Powder peerless, it hath no peer for working in chirurgery: for put this powder in a wound, whereas is dead flesh, and lay scraped lint about it, and a Plaster of Duiflosius next underneath written, and it, etc. The rest wanteth.   

A medicine for the Megrime, Impostume of the Rheum, or other diseases in the head.  
TAke Pellitory of Spain the weight of a groat, half so much Spegall, beat these in powder, take the tops of Isope, of Rosemary with the flowers, three or four leaves of Sage in the hole, of these herbs one small handful, boil all these herbs with the Spices in half a pint of White wine, and half a pint of Vinegar of Roses, until one half of the liquor be consumed, then strain forth the herbs, and set the liquor to cool, and being cold put thereunto three spoonful of good Mustard, and so much honey as will take away the tartness of the medicine, and when the patiented feeleth any pain in his head, take a spoonful thereof and put it into his mouth, and hold it a pretty while gargasing, and then spit it forth into a vessel, and so use to take ten spoonfuls at one time in the morning fasting, using this three days together: when they feel themselves troubled with the Rheum, at the fall and spring of the leaf is best taking thereof, and by the grace of God they shall find ease.  
You must keep this same medicine very close in a glass, whose goodness will last ten days, & when you take it, warm it as Milk from the Cow.   

A Copy of Doctor stephan's water.  
TAke a gallon of Gascoigne wine, then take Ginger, Galingale, Camamill, Cinnamon, Grains, Cloves, Mace, and seeds, fennel seeds, caraway seeds, of every of them one dram, that is two pence half penny weight, then take Sugar minced, red Roses, Time, Pellitory of the wall, wild Margerum, pennyroyal, Penymountain, wild Time, Lavender, Avens, of every of them one handful, than beat the spice small and bruise the herbs, and put all to the wine, and let it stand twelve hours stirring of it divers times, then still it in a Limbeck, and keep the first pint of water by itself, so is it best, then will come a second water which is not so good as the first, the virtue of this water is this: It comforteth the spirits, and preserveth greatly the youth of man, and helpeth inward diseases coming of cold, against the shaking of the Palsy: it cureth the contraction of sinews, and helpeth the unception of women: it killeth the worms in the belly, it helpeth the toothache, it helpeth the cold Gout, it comforteth the stomach, it cureth the cold Dropsy, it helpeth the Stone in the Bladder, and the Reins of the back, it cureth the Canker, it helpeth shortly a stinking breath: And who so useth this water now and then and not too often, it preserveth him a good liking, and shall make him seem young very long.   

A medicicine for all manner of Sores.  
TAke unwrought Wax, Turpentine, oil Olife, sheeps fallow, or deer's Suet, a quantity of every of them, and then take a quantity of the juice of Bugel, the juice of Smallage, a quantity of Rossen, and boil them all together over a soft fire, stirring them always till they be well mingled, and that the greens of the juice be come, and then strain it through a fair cloth, into a clean vessel, and this shall heal wound or sore whatsoever it be.   

Another for all sores.  
TAke a quarter of a pound of Pitch, as much of Wax, as much of Rossen, as much of capon's grease, or other soft grease, and put them in a pan, and seethe them all together, till they be melted, and then strain them through a fair cloth: and make a plaster to lay to the place grieved.   

To defend Humours.  
TAke beans, the rind or the upper skin being pulled of, & bruise them and mingle them with the white of an egg: and make it stick to the Temples, it keepeth back humours flowing to the eyes.   

To make Rosemary water.  
TAke the Rosemary, and the flowers in the midst of May, before sun arise, and strip the leaves and the flowers from the stalk, take four or five Alicompane roots, and a handful or two of Sage, then beat the Rosemary, the Sage and roots together, till they be very small, and take three ounces of cloves, iij. ounces of Mace, iij. ounces of Quibles, half a pound of Annisseedes, and beat these spices every one by itself. Then take all the Herbs and the Spices, and put therein four or five gallons of good white wine, then put in all these Herbs and Spices, and Wine, into an earthen pot, and put the same Pot in the ground the space of sixteen days, then take it up, and still in a Still with a very soft fire.   

To make Biscuit bread.  
FIrst take half a Peck of fine white flower, also eight new laid Eggs, the Whites and yolks beaten together, then put the said Eggs into the Flower, then take eight Grains of fine Musk, and stamp it in a Mortar, than put half a pint of good Damaskewater, or else rose-water into the Musk, and mingle it together, and put it into wine, or Muscaden, but Muscaden is better, and put it into the flower, also one ounce of good Annisseedes clean picked, & put therein, and so to work them altogether into a Paste, as ye do bread, and then make your biskettes into what fashion you think best, and then put them into an Oven and bake them hard if you will keep them long, or else but indifferent, if you will have it candite, take rose water and Sugar, and boil them together till they be thick, and so slices of bread, then set hot in the Oven until the same be candit,    

Certain approved points of Husbandry, very necessary for all Husbandmen to know.  

First of Oxen.  
Token's whereby an Ox is known to be good and toward for the work, are these: ready and quick at the voice, he moveth quickly: he is short and large, great ears, the horns lively and of mean bigness and black, the head short, the breast large, a great paunch, the tail long touching the ground with a tough at the end, the hair curled, the back strait, the rains large, the leg strong & sinews, the houffe short, and large, the best colour is black and red, and next unto that the bay and the pied, the white is the worst, the grey and the fallow or yellow is of less valour. The charge of one that keepeth them is chief to use them gently, to serve them with meat and good litter, to rub or comb them at night, to strike them over in the morning, washing sometimes their Tails with warm water, also to keep their stable clean, and that the poultry or Hogs come not in, for the feathers may kill the Oxen, and the dung of sick Pogges breedeth the Murrain.  
Item he must know discreetly when oxen have laboured enough, and when but little, and according to that they are to be fed.  
Item that he work them not in a time too cold or to wet.  
Item that he suffer them not to drink presently after a great labour, and that he tie them not up forth with, until they be a little refreshed abroad.  
The Ox desireth clear or running water like as the Horse desireth the puddle or troubled water.  
Item that at their coming home, he always overlook them, whether there be any Thorns in their feet, or if the Yoke have galled them.  
In France they geld all their Bulcalues about the age of two years, & that at the fall of the leaf.  
The day when they are to be cut, they must not drink, and must eat but little. They suddenly clip the sinews of the stones with a pair of tongues, and so cut out the stones in such sort, as they leave behind the end that is tied unto the sinews for so the Calf or Bullock shall not bleed overmuch, nor shall lose all his virility and courage.  
At the age of ten months the Bullock changeth his foreteeth, and at six months after they scale the next teeth, and at the end of three years he changeth all his teeth▪  
Note when an Ox is at best, his teeth are equal, white and long, and when he is old, the teeth be unequal and black.  
If an Ox have the lask, which often times is with blood, and maketh him very weak, they keep him from drink four or five days, they give him walnuts and hard Cheese, tempered in thick wine, and for the uttermost remedy, they let him bleed in the mids of the forehead.  
To make him lose bellied they give him two ounces of aloes, made in powder with warm water.  
An Ox pisseth blood of being too much chafed, or of eating ill herbs, or flowers, they keep him from drink and drench him with Treacle in two pints of Wine or Ale, putting thereto Saffron.  
For the Cough they seeth I soap in his drink.  
For the biting of an Adder or venomous dog, they 'noint the place with oil of Scorpion.  
If he be lame of cold in his feet, they wash him with old urine warmed.  
If he be lame of the abundance of blood fallen down into the pasterns and hoof, they dissolve it by rubbing and lancing.  
Item the better to keep their Oxen in health, whether they be to be laboured or to be fatted, they wash his mouth eight days with urine, and there is taken away much phlegm, which taketh from an Ox his tasie and stomach.  
If the phlegm have made him have the murr, which is known by the watering of the eye, they wash his mouth with time and white Wine or rub it with water and salt.   

Of Horses.  
Token's of a good Colt, the head little and lean, the ear strait, the eyes great, the nostrils wide, the neck little towards the head, the back short & large, close bellied, the cullions or stones equal and small, the tail long tuffed with hair thick and curled, the legs equal high and strait, the houffe black hard and high, he should be quick and pleasant.  
The age of Horses is known partly by the hooffe, & principally by the teeth. When the Horse is two years and a half, the middle teeth above and beneath do fall.  
When he is four year old, the dog teeth fall and others come in their places, before he be six year old the great teeth above do fall, and the sixth year the first that fell come again, the seventh year all is full, and they be all shut.   

Of Sheep.  
Certain days before the Rams be put to the Yowes, they drench them with Salt water, thereby the Yowes will took the better, and the rams (they say) wax more full of appetite.  
To have many male lambs, they choose a dry time, the wind at North, letting the Yowes go in pasture that layeth open against the Northern wind, and then put in the Rams.  
To have many female Lambs, they contrariwise observe the South wind.  
When a You is with lamb, if she have a black tongue they say, the lamb will be black, and if the tongue be white, the lamb likewise will be white.  
Tokens of a good sheep: a great body, the neck long, the will deep, soft and fine, the belly great and covered with will, the tets great, great eyes, long legs and long tail.  
Tokens of a good Ram, the body high and long, a great belly covered with will, a fleece thick▪ the forehead broad, eyes black with much will about them, great ears covered with will, great stones, well horned but the more writhed the better, the tongue and palate of the mouth all white, to the end that the Lambs may be all white.   

Of Hogs.  
THe Hog of himself though filthy, yet they say he prospereth the best, if he lodge in a clean sty, and every month his sty should be cast over with fresh gravaile or sand, to make his lying fresh, and to dry up the piss and filth.  
They geld their pigs when they are a year old or six months at the least, for they wax much greater if they be gelded at the said age.  
They choose them Boars that have the head short and large, the breast large, colour black or white, the feet short, the legs great, and those that have strongest hair on the top of their back.  
Those are to be kept for sows which be longest, with hanging bellies, great Tettes, deep ribbed, a little head, and short legs.  
Hogs be sick when they rub much their ear or refrain their meat, but if none of these signs appear, they pluck of one of his hairs on the back, if he be clean & white at the root, he is well, if he be bloody or foul, he is sick.  
They will have their hogs either all white, or all black, and in any wise not speckled or of two colours.  
They refrain from dunging their land while the moon increaseth, for that they note more abundance of weeds to come thereby.  
Touching the sowing of Beans they observe this. At the fall of the leaf, in strong land they sow the great Beans. At spring time in weak and light ground, they sow the common small Beans and both sorts at the full of the Moon, that they may be better codded.  
They use to cut them at the new of the Moon before day.  
Their flax as soon as they have gathered it, they set it under a house or hovel, and suffer it not to take rain or dew as we do.  
To make Cheese yellow, they put in a little Saffron.  
To keep Apples, they lay them on straw stro wed, the eye of the Apple downwards, and not the stem.  
And when they would have any great store, well and long kept from perishing, they gather and choose the soundest, heaviest and fairest, being not over riped, they provide a Hogshead, Fat, or great Whitch, they bring the Apples where it shall stand, than they lay a lain of straw, and upon the same a lain of Apples, and then straw again, and Apples likewise until the vessel be full to the brim, shuting it close, with the head or cover that no air come in.  
To cure the malady of trees that bear worm-eaten fruit, which cometh of much wet or a moist season, at that time they pierce the trees through with an Auger as near the root as they may, to the end that the humour whereof the worms do breed, may distill out of the tree.  
If trees through oldness or otherwise leave bearing of fruit usually, they use not to lop them, but only cut away the head boughs, they uncover the roots after all Saints tied, and cleave the greatest of the roots, putting into the clefts shivers of flints or hard stones, letting them there remain, to the end that the humour of the earth may enter and ascend into the tree, after about the end of winter, they cover again the roots with very good earth, if they have any dead Carrens, they bury them about the roots of such Trees.    

Approved Medicines for sundry diseases.  

An excellent drink for the Tissicke well approved.  
TAke a handful of fennel roots, as much parsley roots, as many Alexander roots, half a handful of borage roots, and put out the pith of all the said roots, then take half a handful of Peniryall, as much of Violet leaves, and as much of cinckfoyle, as much Succary, Endive, Holly hocke leaves, Mallow leaves, and red garden mints, of all these the like quantity as of these next before, half a handful of Licoris sticks scraped, bruised and beaten to fine powder, a gallon of fair running water, boil therein all these simples, and boil these seeds with them, that is, three spoonful of aniseeds, as much Fennel seed, the like of Colliander seed and Commin seed, a good handful of Dandelion roots, and so boil altogether from a gallon to a pottle, and let the patiented drink thereof first and last, and it will help him in short space. probatum est.   

To make water imperial for all wounds and Cankers.  
TAke a handful of red Sage leaves, a handful of Selondine, as much of woodbine leaves, take a gallon of conduit water, and put the herbs in it, & let them boil to a pottle, and then strain the herbs through a strainer, and take the liquor and set it over the fire again, take a pint of English honey, a good handful of Koch Allam, as much of white Copper as, Time beaten, a pennieworth of grains bruised, & let them boil all together three or four wawmes, and then let the scum be taken off with a feather, and when it is cold, put it in an earthen pot or bottle, so as it may be kept close, and for a green wound take of the thinnest, and for an old wound of the thickest, cover the sore rather▪ with Veal or Mutton, skim them with dock leaves, when that you have dressed them with this water.   

To make water imperial an other way.  
TAke a handful of Dragon, of scabious, of Endive, a handful of pimpernel, a handful of Wormwood, of Kew, of tansy, of Fetherfoye, of daisy leaves, of Conslips, of maiden hair, of sinckfoyle, of dandelion, of Time, of bawne, of each of these herbs a handful, of Treacle a pound, of Bole armoniac four ounces, and when you have all these herbs together, you must take and shred them a little, not too small, then take the Treacle, and the Bowl armoniac, and mingle them and the herbs together, then put them in a stillatory, and still them: & fiet.   

To make cinnamon water.  
TAke Rhenish wine a quart, or Spanish wine a pint, rose water a pint & a half, cinnamon bruised a pound and a half, let these stand infused the space of four and twenty hours, than distill it, and being close stopped and luted, then with a soft fire distill the same softly in a Limbeck of glass and receive the first water by itself.  
Also if ye be so disposed to make the same water weaker, take three pints of rose water, and a pint and a half of Rhenish wine, and so distill the same, and you shall have to the quality of stuff the quantity of the water, which is three pints, but the first is best, and so reserve it to your use both morning and evening.   

To make Cinnamon water another way.  
TAke three quarts of Museadine, and a pound of Cinnamon, and half a pint of good rose-water, & so let them lie infused the space of four and twenty hours, and distill it as aforesaid, and you shall receive to the quantity as to the quality, but the first pint is the best and the chiefest of all the other as is manifest by practice,   

To make Aqua composita for a surfeit.  
TAke rosemary, Fenell, Isope, Time, Sage, horehound, of each of these a handful, Penniryal; red mints, marierum, of each six crops, a root of Enula Campana, of Liquorice, aniseed bruised of each two ounces, put all these to three gallons of mighty strong Ale, and put it into a brass pot over an easy fire, and set the Limbeck upon it, and stop it close with dough or past, that no air do go out, and so keep it stilling with a soft fire, and so preserve it to your use as need requireth.   

To make the water of life.  
TAke Balm leaves & stalks, burnet leaves and flowers, a handful of rosemary, turmentill leaves and roots, Rosa solis, a handful, red roses a handful, Carnations a handful, Isop a handful, a handful of Time, redstrings that grow upon savoury a handful, red Fennel leaves and roots a handful, red Mints a handful, put all these herbs into a pot of earth glazed, and put thereto as much white wine as will cover the herbs, and let them soak therein eight or nine days, then take an ounce of cinnamon, as much of Ginger, as much of Nutmegs, Cloves and Saffron, a little quantity, of aniseeds a pound, great Raisins a pound, Sugar a pound, half a pound of Dates, the hinder part of an old Coney, a good fleshly running Capon, the flesh and sinews of a leg of mutton, four young Pigeons, a dozen of Larks, the yolks of twelve eggs, a loaf of white bread cut in sippettes, Muscadel or Bastard three gallons, or as much in quantity as sufficeth to distill all these things at once in a Limbeck, and thereto put off Mithridate two or three ounces, or elswith as much perfect treakell, and distill it with a moderate fire, and keep the first water by itself, and the second water alone also, & when there cometh no more water with strings, take away the limbeck, & put into the pot more wine upon the same stuff, and still it again, and you shall have an other good water, and shall so remain good. In the first ingredience of this water, you must keep a double glass warily, for it is restorative of all principal members, and defendeth against all pestiliencial diseases, as a 'gainst the Palsy, Dropsy, Spleen, yellow or black Jaundice, for worms in the belly, and for all agues be they hot or cold, and all manner of swellings, and pestilential sorrows in man, as melancholy, & fleugmatike, & it strengtheneth and comforteth all the spirits and strings of the brain, as the heart, the milt, the liver, and the stomach, by taking thereof two or three spoonfuls at one time by itself, or with Ale, wine or bear, and by putting a pretty quantity of Sugar therein, also it helpeth digestion, and doth break wind, and stoppeth lask, and bindeth not, and it mightily helpeth and easeth man or Woman of the pain of the heart burning, and for to quicken the memory of man, & take of this water three spoonfuls a day, in the morning, and an other after he goeth to dinner, and the third last at night.   

To make a good plaster for the strangury.  
TAke holly hocks, and violets, and mercury, the leaves of these herbs, or the seeds of them, also the rind of the eldern tree, and also layed Wort, of each of these a handful, and beat them small, and seethe them in water till half be consumed, then do thereto a little oil Olive, and all hot make thereof a plaster, and lay it to the sore and rains, and also in Summer thou must make him a drink in this manner: take Sapifrage, and the leaves of eldern, five leafed grass, and seeth them in a pottle of stolen ale, till the half be wasted, and then strain it and keep it clean, and let the sick drink thereof first and last, and if you lack these herbs because of winter, then take the roots of five leaved grass and dry them, and make thereof powder, and then take Oyster shells and burn them, and make powder of them, and mingle them together, and so let the sick use thereof in his pottage and drink, and it shall help him.   

To make a powder for the stone and strangullian.  
TAke black bramble berries while they be red, Juie berries, the inner pitch of the Ash Keys, the stones of Eglantine Berries cloven, rubbed from the hair. Nut keys, the roots of Philopendula, of all these a like quantity, Accorne kernels, the stones of sloes, of each a like quantity, dry all these on platters in an oven till they will be beaten to powder, then take gronsell seed, Sapifrage seed, Alexander seed, coliander seed, parsley seed, coming seed, fennel seed, aniseed, of each of these a like quantity, as much as is before written, and dried in like sort, than beat all these to fine powder, and take Liquorice of the best that you can get fair scraped, as much in quantity as of all the other, & beat it fine, & mingle it with the same powder, & so keep it close that no wind come at it, using it first & last with posset drink made with white wine, or Ale, & when you eat your pottage or other broth, put some in it if you be sore pained, & if you have any stone, it will come away by shivers, and if it do so, when you think that your water beginneth to clear again, take this drink that followeth, and it will clean your bladder, and it will leave no corruption therein.   

The drink.  
TAke Rosemary, wild Time, and seethe them in running water, with as much Sugar as will make it sweet from a quart to a pint, use the quantity of your herbs according to your discretion, so that it may saver well of the herbs, and so use it 9 mornings 6. or 7. spoonfuls at a time.   

For the shingles a remedy.  
TAke Doves dirt that is moisty, and of Barley meal heaped half a pound, and stamp them well together & do thereto half a pint of vinegar, and meddle them together, and so lay it to the sore cold; lay wall leaves thereupon, and so let it lie three days unremoved, and on the third day if need require, lay thereto a new plaster of the same, and at the most he shallbe whole within three plasters.   

For all manner of sinews that are shortened.  
TAke the head of a black sheep, Cammemill, Lorrell leaves, Sage of each, a handful, and bray these herbs in amorter, then boil them altogether in water till they he well sodden, and let them stand till that they be cold, then draw it through a strainer and so use it.   

A sovereign ointment for shrunken finnowes and aches.  
TAke eight Swallows ready to fly out of the nest, drive away the breeders when you take them out, and let them not touch the earth, stamp them until the Feathers can not be perceived, put to it lavender cotton, of the strings of strawberries, the tops of mother time, the tops of rosemary of each a handful, take all their weight of May butter, and aquar more, stamp all the Feathers that nothing can be perceived, in a stone mortar; the make it up in bales, and put it into an earthen pot for eight days close stopped that no air take them, take it out, and on as soft fire as may be seethe it, so that it do but simper, then strain it, and so reserve it to your use.   

For sinews that be broken in two.  
TAke worms while they be knit, and look that they depart not, and stamp them, and lay it to the sore, and it will knit the sinews that be broken in two.   

For no knit sinews that be broken.  
TAke archangel, and cut it small in gobbets, and lay it to the sore, and take milfoile, and stamp it, and lay it above it hard bound, and let it lie so three days, and at the three days end take it away, and wash it with wine, and then make a new plaster of the same, and at three days end put thereto an other, and do nothing else thereto.  
Also take peniryall, and bray it, and put salt enough to them, and temper it with honey, and make a plaster thereof, and lay it upon the sinews that be stiff, and it will make them to stretch.   

An oil to stretch sinews that be shrunk.  
TAke a quart of neats foot Oil, a pint of neats Gall, half a pint of Rose water, as much Aqua Vita, then put all these together into a brass pan, then take a handful of Lavender cotton and as much of bay leaves, a good quantity of Rosemary, a good quantity of Lavender spike, of Strawberry leaves the strings and all, then take thread and bind them all in several branches, and put them into the pan or pot, and set them over the fire upon clear coals with the oils altogether, and so let them boil a good while, and when it is boiled enough, it will boil but softly, then take it of the fire, and let it stand till it be almost cold, then strain it out into a wide mouthed Glass, Bottle or pewter pot, and stop it close, it will not continue in no wooden thing, and where the sinews be shrunk, take of this being warmed, and anoint the place therewith, and chafe it well against the fire, and use this morning and evening, and keep the place warm, and you shall find great ease.   

For to staunch blood.  
TAke Bole Armoniake, and Turpentine, and make a plaster, and lay it too. Also take the moss of the Hazel tree, and cast it into the wound and it will staunch forthwith, and the longer that it is gathered the better it is. Also take a good piece of Martinmas Beef out of the roof, and heat it on Coals, and as hot as ye may suffer it lay it thereto. Also take a piece of lean Salt Beef, and let the Beef be of that greatness that it may fill the wound, and lay it in the fire in the hot Ashes, till it be hot through, and all hot thrust at in the wound, and bind it fast, and it shall staunch anon the bleeding, when a master vain is ●ut, and if the wound be large.   

For swelling that cometh suddenly in man's limbs.  
TAke hearts tongue, cherfoyle, and cut them small, and then take dregs of Ale, and Wheat bran, and sheeps tallow molte, and do all in a pot, and seethe them, till that they be thick, and then make a plaster, and lay it to the swelling.  
Also take fair water and salt, and stir them well together, and therein wet a cloth, and lay it to the swelling.   

For to make one slender.  
TAke fennel, and seethe it in water, a very good quantity, and wring out the juice thereof when it is sod, and drink it first and last, and it shall suage either him or her.   

A good ointment for scabs, and for itching of the body.  
TAke four ounces of oil de bay, and an ounce of frankincense, & two ounces of white wax, and three ounces of swine's grease, and an ounce of Quicksilver that must be slacked with fasting Spittle, an ounce of great Salt, as much of the one as of the other, and of all these make an ointment, and if the scabs or itch be upon all the whole body as well above the girdle as beneath, then when thou goest to bed wash both thy hands and thy feet with warm water, and battle them well therein by the fire, and after dry them with a cloth of linen, then take up with thy fingers of that ointment, and do it in the palms of thy hands, and in the soles of thy feet, and rub it well together that it may drink in well, & if it do soak in well, thou must put gloves on thy hands and socks on thy feet, and thus do every night when thou dost go to bed, and in the scab or itch be above the girdle and not beneath, then anoint but the hands, and if the scab be beneath the girdle, them look that you anoint the soles of your feet, and the scab or itch be in all thy body as well above the girdle as beneath, than thou must anoint both thy hands and thy feet as thou sittest by the fire, & thou shalt be whole: this hath been proved.   

For all manner of scabs.  
TAke Enela Campana, red dock roots, nightshad, woodbine leaves, and then cast in a piece of Allam, and put in Vitriol Romana rubrified, when it is cold, & wash the scab there with.  
Also take white pintment▪ Brimstone, quicksilver, verdigris, and mingle them together, & therewith anoint the sore scab.   

For a man that hath drunken poison.  
TAke betony, and stamp it, & mingle it with water▪ and the poison that the party hath drunk, will presently come forth again.   

To restore speech that is lost suddenly.  
TAke penerial, & temper it with aysel, & give it to the sick to drink it, lay also a plaster of this to his nostrils so grieved.   
FINIS.   

The table of the Book following, gathered according to every folio throughout the whole Book.  

TO boil Larks fol. 4.  
To boil Coneys. fol. 4  
To boil a Conie. fol. 4  
To boil Chickens. fol. 4  
To boil Mutton and Chickens. fol. 4  
To boil Chickens. fol. 4  
An other way to boil Chickens. fol. 4  
To boil Plovers. fol. 4  
To boil Teals. fol. 4  
To boil steaks between two dishes. fol. 4  
To boil a neat's tongue. fol. 4  
To boil a Capon. fol. 4  
The boiling of a Capon. fol. 4  
To boil a Capon with Oranges & Lemons. fol. 5  
To boil a Capon in white broth with Almonds. fol. 5  
To boil a capon in white broth. fol. 5  
To make boiled meats for dinner. fol. 6  
To boil meats for supper. fol. 6  
To boil a leg of mutton with a Pudding. fol. 6  
To boil pigs feet & pettitoes. fol. 7  
To make a mortis. fol. 7  
To boil a lambs head and purtenance. fol. 7  
To boil quails. fol. 7  
To make stewed steaks. fol. 7  
To stew calves feet. fol. 8  
To stew a Mallard. fol. 8  
To make Aloes. fol. 8  
To make fritters of spinnedge. fol. 8  
A fritter to be made in a mould. fol. 9  
To boil Pigeons in black broth. fol. 9  
To smear a Conie. fol. 9  
To boil a Mallard with cabbage. fol. 9  
To boil a Duck with Turnips. fol. 9  
To make white Estinges. fol. 10  
To make black puddings. fol. 10  
To make strong broth for sick men. fol. 10  
To boil a bream. fol. 10  
To boil muscles. fol. 10  
To boil stock fish. fol. 10  
To make bake meats. fol. 11  
An other bake meat. fol. 11  
An other ibidem. fol. 11  
To make Marrow pie. fol. 11  
To boil pie meat. fol. 14  
To make fine Cakes. fol. 12  
To make fine cracknels. fol. 12  
To bake Coney's fol. 12  
To bake a breast of Veal. fol. 12  
To make a pudding in a breast of veal. fol. 13  
To bake a Gammon of Baken. fol. 13  
To make fine Biscuit Bread. fol. 13  
To bake a Turkey and take out his bones. fol. 13  
To bake a Kid. fol. 14  
To bake a Mallard. fol. 14  
To make a pie of Humbles. fol. 14  
To bake Red dear. fol. 14  
An other bake-meat for Chickens. fol. 15  
To bake calves feet. fol. 15  
To sauce a pig. fol. 15  
The order to boil a Brawn. fol. 15  
To make Almond Butter. fol. 15  
To roast an Hare. fol. 16  
To make fritter stuff. fol. 16  
For to bake a Hare. fol. 16  
To preserve Oranges. fol. 16  
To make all manner of Fruit Tarts. fol. 17  
To make a tart of preserved stuff. fol. 17  
To make tarts of prunes fol. 17  
To make a tart of Rise. fol. 17  
To make a Custard. fol. 17  
To make a tart of Wardens. fol. 17  
To make a tart with butter and eggs. fol. 17  
To make a tart of Spinnedge. fol. 17  
To make a tart of strawberries. fol. 17  
To make a tart of Hips fol. 17  
To bake the humbles of a Deer. fol. 17  
To make a veal pie. fol. 17  
For to make mutton pies.  
To bake calves feet. fol. 19  
To bake Chickens in a Caudle. fol. 19  
To bake Pigeons. fol. 19  
To bake a Conie. fol. 19  
To bake a Gammon of Baken to keep cold. fol. 19  
To make fine bread. fol. 19  
To bake a neats tongue fol. 18  
To make Nutmegs. fol. 18  
To make fillets of Beef or clods, in steed of red Dear. fol. 18  
To make a tart that is a courage to man or woman. fol. 18  
To stew a Cock. fol. 21  
To preserve all kind of fruits, that they shall not break in the preserving of them. fol. 21  
To make a sirruppe for bakemeats. fol. 21  
To roast a carp or tench with a pudding in his belly. fol. 19  
To make fresh cheese & Cream. fol. 19  
THE NAMES OF all things necessary for a banquet.  
To make manus Christi. fol. 23  
To make a Caudle to comfort the stomach, good for an old man. fol. 23  
To make a trifle. fol. 23  
To make marmelet of Quinces. fol. 24  
To make butter paste. fol. 24  
To make fritter stuff. fol. 24  
To make a made dish of Artechokes. fol. 24  
To fry Baken. fol. 25  
To fry Chickens. fol. 25  
To make a boiled meat after the French ways. fol. 25  
To make a Salad of all kind of herbs. fol. 25  
A sauce for a Conie. fol. 26  
To make a salad of lemons. fol. 26  
To make a Sausedge. fol. 26  
To make a Pie. fol. 26  
To make white broth with Almonds. fol. 27  
To make pottage to lose the body.  
To make another very good pottage to be used in the morning. fol. 27  
To boil diverse kinds of Fishes. fol. 28  
To make broth for one that is weak. fol. 28  
To boil a Capon with a Syrup. fol. 28  
To dress a hare. fol. 28  
To bake a Hare. fol. 29  
To roast dears tongues. fol. 29  
To make blackemanger. fol. 29  
To make peascods in lent. fol. 29  
To bake Quinces, pears, and Wardens. fol. 30  
To make a tart of Spinnedge. fol. 30  
To make blame mangy.  
To make a tart of a near of veal. fol. 30  
To make a tart of strawberries. fol. 31  
To make a close tart of Cherries. fol. 31  
To make a tart of green pease. fol. 31  
To make a tart of Damsons. fol. 31  
To make a florentine. fol. 31  
To make Almond butter after the best and newest fashion. fol. 32  
To make oyster chuets. fol. 32  
To make a tart of Meddlers. fol. 33  
To make a quinces moise or Wardens moise. fol. 33  
To make an other pretty dish, with dates, & the juice of two or three oranges. fol. 33  
To make hippocras. fol. 33  
To make Marmelet of Quinces. fol. 33  
To make a syrup of quinces to comfort the stomach. fol. 34  
To make Marmelet of of Quinces. fol. 34  
To make Codamacke of Quinces. fol. 34  
To make cast cream. fol. 35  
To make good resbones. fol. 35  
To make a vaunt. fol. 35  
To preserve Quinces whole. fol. 36  
To preserve pear plums. fol. 37  
To preserve Oranges. fol. 37  
To preserve Cherries. fol. 38  
To preserve gooseberries. fol. 38  
To make apple moise. fol. 38  
A powder peerless for wounds. fol. 39  
A medicine for the Megrime, Impostume of the rheum, or other diseases in the head. fol. 39  
A Copy of Doctor stephan's waters. fol. 39  
A medicine for all manner of sores. fol. 40  
An other for all sores. fol. 40  
To defend Humours. fol. 43  
To make rosemary water. fol. 41  
To make biscuit bread. fol. 41  
Certain approved points of husbandry, very necessary for all husbanmen to know. fol. 41  
First for Oxen. fol. 41  
Of Horses. fol. 43  
Of Sheep. fol. 43  
Of Hogs. fol. 44  
An excellent drink for the tissic well approved. fol. 46  
To make water imperial for all wounds & cankers. fol. 46  
To make water imperial an other way. fol. 46  
To make cinnamon water. fol. 47  
To make Cinnamon water another way. fol. 47  
To make Aqua composita for a surfeit. fol. 47  
To make the water of life. fol. 47  
To make a good plaster for the strangune. fol. 48  
To make a powder for the stone & strangullian. fol. 49  
The drink. fol. 49  
For the shingles a remedy fol. 50  
For all manner of sinews that are shortened. fol. 50  
A sovereign ointment for shrunken sinews and aches. fol. 50  
For sinews that be broken in two. fol. 50  
For to knit sinews that be broken. fol. 50  
An oil to stretch sinews that be shrunk. fol. 51  
For to staunch blood. fol. 51  
For swelling that cometh suddenly in man's limbs. fol. 51  
For to make one slender fol. 52  
A good ointment for scabs, and for itching of the body. fol. 52  
For all manner of scabs. fol. 52  
For a man that hath drunken poison. fol. 52  
To restore speech that is lost suddenly. fol. 52   
FINIS.