THE Second part of the good Hus-wives JEWEL.  
Where is to be found most apt and readiest ways to distill many whole. some and sweet Waters.  
In which likewise is showed the best manner in preserving of divers sorts of Fruits, & making of Syrups.  
With divers conceits in Cookery with the Book of Carving.  
AT LONDON Printed by E. Allde for Edward White, dwelling at the little North door of Paul's Church at the sign of the Gun, 1597.   

The Table.  

TO boil marry bones for dinner. fol. 1  
To boil a Capon. Ibidem  
How to boil a capon with oranges. fol. 2  
How to boil Teals, Mallards', pigeons, chines of pork, or neats tongues, all after one sort, fol. 3  
Mutton boiled for supper. Ibidem  
To boil mutton with Navons. fol. 4  
To boil a lambs head with purtenannances. Ibidem  
How to stew a capon for dinner. Ibid.  
To boil a capon in white broth. fol. 5  
How to boil chickens. Ibidem  
To boil chickens with spinach and Lettuce. fol. 6  
To make pears to be boiled in mear. Ibid  
To farce a cabbage for a banquet dish. fol. 7  
To boil a breast of Veal or mutton farced. fol. 8  
To boil a Mugget of a sheep. fol. 2  
To boil mutton for supper. Ibidem  
To boil a Neat's tongue for supper. fol. 10  
To boil mallards, teals, and chines of pork with cabbage, Ibidem  
For a goose giblots and pigs pettitoes. Ibi.  
For fricases of a lambs head and Purtenance. fol. 11  
For fricases of Neat's feet for supper. Ibi.  
A fricase of tripes. Ibidem  
How to roast a lambs head. fol. 12  
How to make a pie in a por. Ibidem  
To make allows to roast or boil. fol. 13  
To make red Deer. Ibidem  
To farce all things, Ibidem  
A Sop of Onions. fol. 14  
To make gallantine for flesh or fish. Ibi  
How to stew Oysters. fol. 15.  
To bake aloes of veal or mutton. Ibid.  
To bake a coney, veal, or mutton, Ibi.  
How to make fine paste. fol. 16  
Eor small pies. Ibidem  
To make purses or cremitaries. fol. 17  
How to make a tart of spinach or wheat leaves, or of coleworts. Ibidem  
For tarts of cream. Ibidem  
A tart of prunes. fol. 18  
A tart of Eggs. fol. 19  
A white leach. Ibidem  
How to keep Lard in season. Ibidem  
To make jombils a hundred. Ibidem  
To make buttered Eggs. Ibidem  
How to boil Neat's feet. fol. 20  
How to boil a carp. ibidem  
How to boil a Pike with Oranges, a banquet dish. fol. 22  
How to boil a Pike another way. fol. 23  
How to boil roaches, perches, and Dase with other small fish. fol. 24  
How to boil a Pike another way. ibidem  
How to boil a Tench. ibidem  
For Turbet and Cunger. fol. 25  
For fresh Salmon. ibidem  
For white pease pottage. fol. 26  
To make a caudle of oat meal. ibidem  
How to dress a carp. fol. 27  
How to farce Eggs. fol. 28  
Salads for fish days. ibidem  
Another. ibidem  
Another. ibidem  
Another. ibidem  
Another. fol. 29  
Another. ibidem  
Another. ibidem  
Another. ibidem  
Another. ibidem  
how to make tarts or bald meres for fish days. ibidem  
To make Aloes of fresh Salmon to boil or to baka. fol. 31  
A trout baked and minced. ibidem  
How to make a spread Eagle of a Pullet. fol. 32  
How to make Martris of a Capon, Hen, or Pullet. fol. 34  
How to make a Colluce. ibidem  
A made dish of the proportion of an Egg for fish days. fol. 35  
How to still a capon for a sick person. fol. 36  
How to preserve Quinces in Syrup all the year. fol. 37  
How to conserve Wardens all the year in Syrup. fol. 38  
To conserve Cherries, Damesins, or Wheat plums all the year in the syrup. Ibi.  
To make a paste of Sugar, whereof a man may make all manner of fruits, and other fine things with their form, as Plates, Dishes, Cups, and such like things wherewith you may furnish a table. fol. 39  
To confite walnuts. fol. 40  
To make Melons and Pompons sweet. fol. 41  
To confite Orange peels which may be done at all times in the year, and chiefly in May, because then the said peels be greatest and thickest. fol. 42  
how to purify and prepare Honey and sugar for to confite sitrons and all other fruits, fol. 43  
How to confite peaches after the Spanish fashion. Ibidem  
A goodly secret for to condite or confite rings, citrons, and all other fruits in syrup, fol. 45  
How to bray gold. fol. 46  
How to make a condonack. Ibidem  
How to make confection of melons or pompions. fol. 47  
To still a capon, a great restority. fol. 48  
How to make good soap. fol. 40  
To make Quinces in syrup. fol. 50  
For to make conserve of barberies. fol. 51  
To make a pudding of a calves cauldron.  
How to boil calves feet. fol. 52  
How to stew veal. Ibidem  
How to boil chickens and mutton after the Dutch manner. ibidem  
How to make a caudle. fol. 93  
How to make a haggis pudding. Ibi.  
How to make Haggis puddings. fol. 54  
How to make Ising puddings. ibid.  
How to seethe muscles. ibid.  
How to make a pudding. fol. 55  
How to stew steaks. ibid.  
To boil the Lights of a calf. fol. 56  
How to make a Lenthen haggesse with poch eggs. Ibidem  
How to boil onions. fol. 59  
How to boil citrons. ibidem  
How to bake Lampernes. fol. 57  
How to make fried to ste of spinach. ibid.  
How to bake a citron pie. fol. 49.  
Another way to bake citrons. ibid.  
How to bake aloes. ibid.  
How to bray gold. fol. 60  
How to make conserve of Roses, and of other flowers. ibid.  
How to make conserve of cherries, and of other fruits. ibid.  
How to seethe a carp. fol. 61  
How to seethe a pike. ibid.  
How to boylecockles, fol. 62  
How to boil a carp in green broth with a pudding in his belly. ibid.  
How to make an almond custatd. fol. 63  
How to make a blanche margot on the fish day. ibid.  
How to bake chickens.  
How to make a pudding in a pot, ibid.  
How to stew steaks. ibid.  
To roast a Pig, fol. 65  
How to roast an Hare. fol. 66  
How to make toasts▪ ibidem  
How to make conserve of Melons or pompons. ibidem  
How to make Syrup of Violets. fol. 67  
How to make Sope. fol. 68  
How to preserve Oranges. ibidem  
The stilling of a capon a great restority. fol. 69  
To make▪ dry Marmelet of Peaches. fol. 70  
How to make the same of Quinces, or any other thing. fol. 71  
How to preserve Oranges, Lemons, and Pomecitrons. ibidem  
how to preserve Quinces all the year through, whole and soft. fol. 72   
FINIS.   

A Book of Cookery.  

To boil mary bones for for dinner.  
FIrst put your mary bones into affair pot of Water, and let them boil till they be half enough, then take out all your broth saving so much as will cover your marrow bones, than put thereto eight or nine carrot roots, and see they be well scraped and washed, and cut inch long or little less and a handful of Parsley and Isop chopped small, and season it with Salt, Pepper and Saffron. You may boil Chines and racks of Veal in all points as this is.   

To boil a Capon.  
LEt your capon be fair scalded and short trussed, and put into a fair pot of water with a marybone or two, & a rack of ●utton cut together in three or four pieces, and let them boil together till they be half boiled, then take out a ladle full or two of the best of the broth, and put it into a fair earthen pot. & put thereto ● pint of white wine or of claret, and cut a twelve or fourteen dates long ways & a handful of small raisins, a handful of time, Rosemary and Isope bound together, and so let these persels boil by themselves, and when your capon is enough, lay it in a fair platter upon sops of white bread, and your mutton by him also, then take out the marrow from the bones whole, and lay it upon the capon, then take your made broth & lay it upon your capon & mutton, and so serve it forth, your latter broth must be seasoned with cinnamon cloves and mace, and salt and mace beaten also.   

To boil a capon with Oranges.  
TAke your Capon & set him on the fire as before with marrowbones & mutton, and when you have skimmed the pot well, put thereto the value of a farthing loaf, and let it boil till it be half boiled, then take two or three ladleful of the same broth and put it into an earthen pot, with a pint of the wine aforesaid, and pill six or eight Oranges and slice them thin, and put them into the same broth with four pennyworth in sugar or more, and a handful of parceley, time, and Rosemary together tied, and season it with whole mace, Cloves & sticks of cinnamon with two Nutmeg, beaten small and so serve it.   

To boil teals, Mallards', pigeons chines of pork, or neats tongues all after one sort.  
LEt them be half roasted, stick a few cloves in their breasts, than two or three toasts of bread being burned black, then put them into a little fair water immediately take them out again, and strain them with a little wine and vinegar to the quantity of a pint: put it into an earthen pot, and take eight or ten onions sliced small, being fried in a frying pan with a dish of butter, and when they be fried, put them into your broth, then take your meat from the spit and put it into the same broth, and so let them boil together for a time, seasoning with salt and pepper.   

Mutton boiled for supper.  
FIrst set your mutton on the fire, & trim it clean, then take out all the broth saving so much as will cover it, then take and put thereto ten or twelve onions peeled, cut them in quarters, with a handful of parseley chopped fine, putting it to the mutton, and so let them boil, seasoning it with pepper, salt and saffron, with two or or three spoonful of vinegar.   

To boil Mutton with Navons.  
FIrst pill your Navons, and wash them then cut five or six of them into pieces to the bigness of an inch, and when your mutton hath boiled a while take out all the liquor saving so much as may cover well the mutton, than put the Navons into the pot of mutton with a handful of parsley, chopped fine, and a branch of Rosemary, seasoning it with salt pepper and saffron.   

To boil a lambs head with purtenaunces.  
FIrst skim it well, then take of the broth, leaving so much as will cover it, then put to it Parsely and rosemary, a branch of Isop and time, and a dish of butter, with Barberies or Gooseberries, then let them boil being seasoned with cloves Mace, salt, pepper, and saffron, and so serve it forth upon sops.   

To stew a Capon for Dinner.  
TAKE a knuckle of Veal and boil it with your capon: putting to it prunes Raisins great and small, whole Mace, and let it boil together, seasoning it with Salt and so serve it forth.   

To boil a capon in white broth.  
TAke a well fleshed capon and a marrowbone, and a quart of fair water, put them together in an earthen pot, and let them boil till the Capon be enough, but you must first take away the marrow from the bone, and when it hath boiled take the uppermost of the broth & put it into an earthen pot, and the marrow with it. Put to it small raisins, prunes, whole mace, dates, and half a quartern of sugar, six spoonful of verdivice, three or four yolks of Eggs, put these all together, and when your Capon is boiled, lay him in a fair platter: power your broth upon him, and so serve him.   

To boil Chickens.  
Boil them as the Lamb's head & purtenance is boiled, and when you are to serve them, strain three or four yolks of Eggs with verjuice, and put it into the pot, and let it boil no more: after the eggs be put in, season it with salt, pepper, mace and cloves, and so serve them. Thus may you boil a conny or Muggets of Veal, as the chickens are boiled.   

To boil chickens with Spinnage and Lettuce.  
TAke a Platter of Spinnage and Lettuce, and wash them clean, and when the pot is skimmed▪ then put them in with a dish of butter, and a branch of rosemary with a little verjuice, being seasoned with Salt and ginger beaten.   

To make Pears to be boiled in meat  
TAke a piece of a leg of Mutton or Veal raw, being mixed with a little Sheep suet, and half a manchet grated fine, taking four raw eggs yolks and al. Then take a little Time, & parsley chopped small, then take a few gooseberries or barberies, or green grapes being whole. Put all these together, being seasoned with Salt, saffron and cloves, beaten and wrought altogether; then make Rolls or Balls like to a pear, and when you have so done, take the stalk of the sage, and put it into the ends of your pears or balls, then take the fresh broth of beef, Mutton or veal, being put into an earthen pot, putting the pears or balls in the same broth with Salt, cloves, mace and Saffron, and when you be ready to serve him, put two or three yolks of eggs into the broth. Let them boil no more after that but serve it forth upon sops. You may make balls after the same sort.   

To farce a cabbage for a banquet dish.  
TAke little round cabbage cutting off the stalks, and by the cabbage then make a round hole in your cabbage, as much as will receive your farsing meat, take heed you break not the brims, thereof with your knife, for the hole must be round and deep, then take the Kidney of a mutton or more, and chop it not small, Then boil six eggs hard, taking the yolks of them being small chopped & also take raw eggs and a manchet grated fine, then take a handful of proynes, so many great raisins, seasoning all these with salt, pepper, cloves and Mace, working all these together, and so stuff your Cabbage. But if you have Sausage you may put it among your meat at the putting in of your stuff, but you must leave out both the ends of your sausage at the mouth of the cabbage when you shall serve it out. In the boiling it must be within the cabbage, and the cabbage must be stopped close with his cover in the time of his boiling, and bound fast round about for breaking: the cabbage must be sod in a deep pot with fresh beef broth or mutton broth, and no more than will lie unto the top of the cabbage, and when it is enough take away the third, and so set it in a platter, opening the head & laying out the Sawsadge ends, and so serve it forth.   

To boil a breast of Veal or Mutton farced.  
TAke a breast of Veal or Mutton and farce it in like manner as your cabadg is, so that you leave out the prunes and great raisins, boil your veal or mutton in the foresaid broths, putting no more broth than will cover your meat, & when your meat is half boiled, then put two handfuls of Lettuce or spinach, cutting it four times asunder and no more, and when your meat and herbs be boiled, then put a little verdivice in the broth, seasoning it with salt and pepper, then serve your meat upon Sops, casting your herbs upon it, and so serve it.   

To boil a Mugget of a sheep.  
FIrst wash and sconre it clean, then per boil it a little, than chop a piece of a Kidney of Mutton small, and put it into a platter, them put the quantity of a farthing loaf grated, with prunes and raisins of each a handful, parsley and time chopped small, and three or four hard roasted eggs being chopped with bread and Suet, than a little water put to and saffron, and colour it with three or four raw eggs, both yolks and whites, Salt, Pepper, Coves and Mace being minced together, putting it into the Mugget, and so boil it with a little Mutton broth and Wine, Lettuce and spinnage whole in the same broth, and so serve it forth.   

To boil Mutton for Supper.  
TAke Carrot roots, and cut them an inch long, take a handful of parsley and time half chopped, and put into the pot the Mutton, and so let them boil, being seasoned with Salt and pepper, and so serve it forth.   

To boil a neats tongue to Supper.  
TAke a little wine or fair water, putting unchopped Lettuce fair washed into your neats tongue, with a dish of Butter or two, and season it with Salt, Pepper, cloves and Mace, and so serve it.   

To boil Mallards', Teals, and chines of pork with Cabbadge.  
FIrst unlose your cabbage, & cut them in three or four quarters unlosing every leaf for doubt of worms to be in them, then wash them and put them into a pot of fair water, and let them boil a quarter of an hour, then take them up, and chop them somewhat great, than put them into a fair pot with the broth of the Mallard and whole Pepper, and pepper beaten, with Cloves, mace, and salt, and so let them boil together. etc.   

For a Goose gibluts and pigs petitose.  
LEt them be sodden thoroughly, then cut them in pieces and fry them with butter, and when they be half fried, then put to a little Vinegar with Ginger, Cinnamon and pepper and so serve it forth: thus may you use calves feet boiled in all points as this is.   

For fricasies of a lambs head and purtenance.  
TAke a Lamb's head and cleave it, and cut his purtenaunces in pieces, and parboil it till it be almost enough, then take the yolks of two Eggs, and baste your lambs head and purtenance with it, and fry it in butter for sauce, put to the butter, pepper, Vinegar and Salt, frying them together a little on the fire and so serve it.   

For fricasies of neats feet for supper.  
TAke your neats feet & clean them and baste them with butter and crumbs of bread, and lay them upon a Grediorne, till they be throughlie broiled, then take Vinegar, pepper, salt and butter, and put them altogether in a dish, set on a chafing-dish of coals boiling, and so let them boil there till you must serve it, you must put to sauce, barberies or grapes, etc.   

A fricase of Tripes.  
LEt them be fair sodden, and sauce then take the leanest and cut it in pieces, inch broad, fry them with butter or flats, and your sauce to be vinegar, pepper and mustard, being put a little while in the friing pan with butter or flats.   

To roast a lambs head.  
TAke the head and purtenaunces being clean washed, cut the purtenances in pieces, so that it may be broached, and roast them basting it with butter, and when it is enough, take the yolks of two raw eggs, with a little parsley chopped fine, beating them together, and baste your lambs head with it, even so long till your eggs be hardened on, then take it up, and serve it with the sauce of pepper, vinegar and butter boiled a little upon a chafing-dish of coals.   

To make a pie in a pot.  
TAke the leanest of a Leg of Mutton and mince it small, with a piece of the kidney of mutton, than put it into an earthen pet, putting thereto a ladleful or two of mutton broth, and a little wine, of proynes and raisins of each a handful, or barberies. Let them boil together, putting to it half an orange, if you have any, seasoning it with salt, pepper, cloves, mace, and Saffron and so serve it.   

To make allows to roast or boil.  
TAke a Leg of mutton and slice it thin, then take out the kidneys of the mutton having it minced small, with Isope, time, parsley, & the yolks of hard eggs, then bind it with crumms of white bread and raw eggs, and put to it prunes and great raisins, and for want of them barberies or Goosberies, or grapes seasoning it with Cloves, mace, pepper Cinnamon, ginger & salt. You may make a mugget of a Sheep as these allows be, saving you must put no mutton into it.   

To make red dear.  
TAke a leg of beef, and cut out all the sinews clean, then take a rolling pin and all to beat it, then parboil it, and when you have so done, lard it very thick, then lay it in wine or Vinegar for two or three hours, or a whole night, them take it out & season it with pepper, salt cloves and mace, them put it into your past, & so bake it.   

To farce all things.  
TAKE a good handful of time, Isope, parsley, and three or four yolks of Eggs hard roasted, and chop them with herbs small, then take white bread grated and raw eggs with sweet butter, a few small Raisins, or Barberies, seasoning it with Pepper, Cloves, Mace, Cinnamon and Ginger, working it altogether as passed, and then may you stuff with it what you will.   

A sop of Onions.  
TAKE and slice your Onions, & put them in a frying pan with a dish or two of sweet butter, and fry them together, then take a little fair water and put into it salt and pepper, and so fry them together a little more, then boil them in a little Earthen pot, putting to it a little water and sweet butter, etc. You may use Spinnage in like manner.   

To make gallantine for flesh or fish.  
TAke brown bread and burn it black in the toasting of it, them take them and lay them in a little wine and vinegar, and when they have soaked a while, them strain them, seasoning it with cinnamon, ginger, Pepper and salt, than set it on a chasing-dish with coals, and let it boil till it be thick, and then serve it in saucers.   

To stew Oysters.  
TAke your oysters, and put them either in a little skellet over the fire, or else in a platter over a chaffingdishe of coals, and so let them boil with their liquor, sweet butter, verjuice, vinegar, and pepper, and of the tops of Time a little, till they be enough, and then serve them upon sops.   

To bake aloes of Veal or Mutton.  
MAke your aloes ready to bake in all points as you boil them, laying upon them in the passed barberies, Gooseberries or grapes green, or small Raisins, and put in your Pie a dish of butter, and so set it in the oven, and when it is baked, then put in a little verjuice, and so seeth it in an Oven again a while, and so serve it forth.   

To bake a coney, veal, or Mutton.  
TAke a Coney and parboil it almost enough, then mince the flesh of it very fine, and take with it three yolks of hard eggs, and mince with it, them lay another Coney in your Pie being perboiled, and your minced meat with it, being seasoned with Cloves, Mace, Ginger, Saffron Pepper & Salt, with two dishes of sweet butter mixed with it, lay upon your coney Barberies Gooseberries, or grapes, or the small raisons, and so bake it.   

To make fine paste.  
TAke fair flower and wheat, & the yolks of eggs with sweet Butter, melted, mixing all these together with your hands, till it be brought dow paste, & then make your coffins whether it be for pies or tarts, than you may put Saffron and sugar if you will have it a sweet paste, having respect to the true seasoning some use to put to their passed Beef or Mutton broth, and some Cream.   

For small pies.  
TAke the Mary out of the marrowbones hole, and cut it in the bigness of a bean season your marrow with Ginger, Sugar, and Cinnamon, than put them in fine paste and fry them in a frying pan with the skimming of fresh beef broth, or else you may bake them in your oven a little while take heed they burn not, and when you do serve them in a fair dish, cast blanch powder upon them.   

To make purses or cremitaries.  
TAke a little Marrow, small raisins, & Dates, let the stones be taken away, these being beaten together in a Mortar, season it with Ginger, Cinnamon and sugar, than put it in fine paste, & bake them or fry them, so done in the serving of them cast blanch powder upon them.   

To make a tart of Spinnage or of wheat leaves or of coleworts  
TAke three handful of Spinnage, boil it in fair water, when it is boiled, put away the water from it and put the spinnage in a stone mortar, grind it small with two dishes of butter melted, and four raw eggs all to beaten, then strain it and season it with sugar, Cinnamon and ginger, and lay it in your Coffin, when it is hardened in the oven, then bake it, and when it is enough, serve it upon a fair dish, and cast upon it Sugar and Biscuits   

For tarts of cream.  
TAke a pint of cream with six raw eggs, and boil them together, and stir it well that it burn not, then let it boil till it be thick, then take it out of the pot, and put to two dishes of Butter melted, and when it is some what cold, then strain it and season it with Sugar, than put it into your paste, when your paste is hardened, and when it is enough, the serve it with Sugar cast upon it. If you will have a Tart of two colours, then take the half of it, when it is in Cream, and colour the other half with saffron or yolks of eggs.   

A tart of prunes.  
MAke your Coffin two inches deep round about, them take ten or twelve good apples, pure them and slice them, and put them into the Paste with two dishes of butter among the apples, then cover your tart close with the Paste, and break a dish of butter in pieces, and lay it upon the cover because of burning in the Pan. And when the apples be tender, take it forth and cut of the cover, & beat the apples together till they be soft, and they be dry put the more butter into them and so season them with Cinnamon, Ginger and Sugar, then must you cut your cover after the fashion, leaving it upon your Tarts, serve it with blanch powder.   

a tart of eggs.  
TAke twelve Eggs and butter them together, then strain them with rose-water, season it with Sugar, than put it into your paste, and so bake it and serve it with sugar upon it.   

a white leech.  
TAke a quart of new milk, and three ounces weight of Isinglasse, half a pound of beaten sugar, and stir them together, and let it boil half a quarter of an hour till it be thick, stirring them all the while: then strain it with three spoonful of rose-water, them put it into a platter and let it cool, and cut it in squares. Lay it fair in dishes, and lay gold upon it.   

To keep lard in season.  
CUt your lard in fair pieces, and salt it well with white salt, every piece with your hand, and lay it in a close vessel then take fair running water, and much white salt in it, to make it brine, them boil it until it bear an Egg, than put it into your Lard and keep it close.   

To make jombils a hundred.  
TAke twenty Eggs and put them into a pot both the yolks & the white, beat them well, then take a pound of beaten sugar and put to them, and stir them well together, then put to it a quarter of a peck of flower, and make a hard paste thereof, and then with aniseed mould it well, and make it in little rolls being long, and tie them in knots, and wet the ends in rose-water, than put them into a pan of seething water, but even in one waum, then take them out with a Skimmer and lay them in a cloth to dry, this being done lay them in a tart pan, the bottom being oiled, then put them into a temperate Oven for one hour, turning then often in the Oven.   

To make buttered Eggs.  
TAke eight yolks of eggs, and put them into a pint of cream, beat them together and strain them into a possenet all, setting upon the fire and stirring it, & let it seethe until it quail, then take it and put it into a clean cloth, and let it hang so that the Way may avoid from it, and when it is gone beat it into a dish of rose-water and sugar, with a spoon, and so shall you have fine butter. This done, you may take the white of the same eggs putting it into another pint of Cream, using it as the yolks were used, and thus you may have as fine white butter as you have yellow butter.   

To boil neats feet.  
TAke your Neat's feet out of the sauce and wash them in fair water, than put them into your mutton broth, and take five or six onions chopped not small, then take a quantity of time, Parsely and Isope chopped fine: boil altogether, and when it is half boiled and more, than a d●sh or two of butter, and put to it, than season it with pepper, salt and saffron, with five or six spoonfuls of vinegar, and so serve it upon sops.   

To boil a carp.  
TAke out the gall, cast it away, and so scaled not your carp nor yet wash him, & when you do kill him let his blood fall into a Platter, & splet your carp into the same blood, and cast thereon a ladleful of vinegar, then toast three or four toasts of brown bread and burn it black, and 〈◊〉 them into a little fair water, and then immediately strain them into the liquor where your carp shallbe sodden with three or four Onions chopped somewhat big, with parsley chopped small, then set your broth upon the fire, and when it gins to boil, put to your carp two or three dishes of butter, and a branch of rosemary slipped, and slips of time, and if it be too thick, put to it a little Wine, and so let it boil fair and softly, seasoning it with whole mace, cloves and salt, and pepper, cloves and mace beaten, and so serve it.   

To boil a pike with oranges a banquet dish.  
TAke your pike, split him, and seeth him alone with water, butter, & salt, then take an earthen pot and put into it a pint of water, and another of Wine, with two Oranges or two Lemons if you have them: if not, then take four or five Oranges, the rinds being cut away, and sliced, and so put to the liquor, with six Dates cut long ways, and season your broth with Ginger, pepper and salt, and two dishes of sweet butter, boiling these together, and when you will serve him, lay your pike upon sops, casting your broth upon it, you must remember that you cut of your pikes head hard by the body & then his body to be spletted, cutting every side in two or three parts, and when he is enough, setting the body of the fish in order: then take his head & set it at the foremost part of the dish, standing upright with an Orange in his mouth, and so serve him.   

To boil a pike another. way.  
TAke your Pike and pull out all his guts, and do not splette your Pike, but cut of his head whole, and cut his body in three or four pieces, and so let him be boiled in wine, Water, and Salt, to the quantity of a pottle, then take a pint of wine, and a ladleful or two of the Pikes broth and put these together into an earthen pot, with two dishes of butter, and three or four Oranges sliced, small Raisins and sugar, Time and rosemary, slipped, and then put in the effect of the Pike in the same broth, and so let them boil together and when you be ready to serve, lay your Pike upon sops, and put your broth upon it, seasoning it with whole cinnamon and mace, and a Nutmeg beaten, and so serve it forth.   

To boil roche, perch and Dase, with other small fish.  
TAke fair water & put to it parsley Time & Rosemary slipped, and so let it boil a good while together, then take a dish or two of butter, putting to the same broth and your fish, and so let it boil together seasoning it with cloves mace pepper and salt, and so serve them upon sops.   

To boil a Pike another way.  
TAke and splet your Pike through the back and take out the refect, so done, put your Pike into a pan of water with Rosemary, let it seethe till it be boiled, them take your refecte with a little wine & verdivice with two dishes of butter, put these in a platter, setting it on a chafing dish of Coals, and there let it voile, seasoning it with whole mace, this done, take up your Pike, laying him upon sops in a platter, then take your refecte and his broth and cast upon it, and so serve it forth with salt.   

To boil a Tench.  
Seethe your Tench with a little water & a good deal of vinegar, when it is sodden lay it in a fair dish, take out all the bones and put a little Saffron in your broth with a little salt, and put the same broth upon your tench, and cast a little fine pepper upon it while it is hot, and so let your tench stand till it be on a jelly, and when you do serve it, take an Onion & parsley chopped fine, and cast it upon your Tench, and so serve it.   

For Turbot and Cunger.  
Seethe them in fair water and salt, and let them boil till they be enough, then take them from the fire and let them cool then use them in the seasoning as the salmon hereafter following.   

For fresh Salmon.  
TAKE your Salmon and boil him in fair water, rosemary and time, and in the seething put a quart of strong Ale to it, and so let it boil till it be enough, then take it from the fire, and let it cool, then take your Salmon out of the pan, and put it into an earthen pan or wooden bowl, and there put so much broth as will cover him, put into the same broth a good deal of vinegar, so that it be tart with it.   

For White pease pottage.  
TAke a quart of white Pease or more & seethe them in fair water close, until they do cast their husks, the which cast away, as long as any will come up to the top, and when they be gone, then put into the pease two dishes of butter, and a little verjuice, with pepper and salt, and a little fine powder of March, and so let it stand till you will occupy it, and then serve it upon sops. You may see the purpose and Seal in your Pease, serving it forth two pieces in a dish.   

To bake purpose or Seal.  
TAke your purpose or Seal, and parboil it, seasoning it with Pepper and Salt, and so bake it, you must take of the Skin when you do bake it and then serve it forth with Gallentine in saucers   

To make a caudle of oat meal.  
TAke two handful or more of great oatmeal, and beat it in a Stone mortar well, then put it into a quart of ale, and set it on the fire, and stir it, season it with Cloves, mace, and Sugar beaten, and let it boil till it be enough, then serve it forth upon Sops.   

To dress a carp.  
TAke your carp and scale it, and splet it, and cut off his head, & take out all the bones from him clean, then take the fish and mince it fine, being raw, with the yolks of four or five hard eggs minced with it, so done put it into an earthen pot, with two dishes of butter & a pint of whit wine, a handful of proynes, two yolks of hard eggs cut in four quarters, and season it with one nutmeg not small beaten, Salt, Cinnamon and Ginger, and in the boiling of it you must stir it that it burn not to the pot bottom, and when it is enough than take your minced meat, & lay it in the dish, making the proportion of the body, setting his head at the upper end and his tail at the lower end, which head and tail must be sodden by themselves in a vessel with water and salt.  
You may use a Pike thus in all points, so that you do not take the prunes, but for them take Dates and small raisins, and when you have seasoned it as your carp is, and when you do serve it put the refect into the pikes mouth gaping, and so serve it forth.   

To farce Eggs.  
TAke eight or ten eggs and boil them hard, pill of the shells, and cut every egg in the middle than take out the yolks and make your farsing stuff as you do for flesh, saving only you must put butter into it instead of suet, and that a little so done fill your Eggs where the yolks were, and then bind them and seethe them a little, and so serve them to the table.   

Salads for fish days.  
FIrst a salad of green fine herbs, putting Perriwincles among them with oil and vinegar.   

an other.  
Olives and Capers in one dish, with vinegar and oil.   

an other.  
WHite Endive in a dish with periwinkles upon it, and oil and vinegar.   

an other.  
carrot roots being minced, and then made in the dish, after the proportion of a flower-deluce, than pick Shrimps and lay upon it with oil and vinegar.   

Another.  
ONions in flakes laid round about the dish, with minced carrots laid in the middle of the dish, with boiled Hips in five parts like an Oaken leaf, made and garnished with tawny long cut with oil● and vinegar.   

another.  
ALexander buds cut long ways, garnished with welkes.   

another.  
SKirret roots cut long ways in a dish with tawny long cut, vinegar and Oil.   

another.  
SAlmon cut long ways, with slices of onions laid upon it, and upon that to cast violets, oil and vinegar.   

another.  
TAke pickeeld herring cut long ways and lay them in rundles with onions and parsley chopped, and other herrings the bones being taken out to be chopped together and laid in the roundles with a long piece laid betwixt the rundles like the proportion of a snake, garnished with Tawny long cut, with vinegar and oil,   

another  
TAke pickelde Herrings and cut them long ways, and so lay them in a dish, and serve them with oil and vinegar.   

To make tattes or bald meats for fish days.  
TAke your dish and anoint the bottom well with butter, them make a fine past to the breadth of the dish, and lay it on the same dish upon the butter, then take beets, spinach, and cabbages, or white Lettuce, cutting them fine in long pieces, then take the yolks of viii. raw eggs, and six yolks of hard Eggs, with small Raisins and a little Cheese fine scraped, and grated bread, and three or four dishes of Butter melted and clarified, and when you have wrought it together, season it with Sugar, Cinnamon, Ginger and salt, then lay it upon your fine past spreading it abroad, than the cover of fine paste being cut with pretty work, than set it in your oven, bake it with your dish under it and when it is enough, them at the serving of it you must new passed the cover with Butter, and so scrape sugar upon it, and then serve it forth.   

To make aloes of fresh Salmon to boil or to bake.  
TAke your Salmon and cut him small in pieces of thee fingers breadth, and when you have cut so many slices as you will have, let them be of the length of a woman's hand, then take more of the salmon, as much as you think good, & mince it raw with six yolks of hard Eggs very fine, and then two or three dishes of Butter with small raisins, and so work them together with cloves, Mace, Pepper, and Salt, then lay your minced meat in your sliced Aloes, every one being rolled and pricked with a feather, fall closed, then put your aloes, into an Earthen pot, and put to it a pint of water, and another pint of Claret wine, and so let them boil till they be enough, & afterward take the yolks of three raw eggs with a little verjuice, being strained together, and so put into the pot, then let your aloes seethe no more afterward, but serve them upon Sops of bread.   

A Troute baked or minced.  
TAke a Troute and seethe him, them take out all the bones, then mince it very fine with three or four dates minced with it, seasoning it with Ginger, and Cinnamon, and a quantity of Sugar and Butter, put all these together, working them fast, them take your fine paste, and cut it in three corner ways in a small bigness, of four or five coffins in a dish, them lay your stuff in them, close them, and so bake them and in the serving of them baste the covers with a little butter, and then cast a little blanch powder on them, and so serve it forth.   

To make a splede Eagle of a pullet.  
TAke a good pullet and cut his throat hard by the head, and make it but a little hole, then scaled him clean, and take out of the small hole his crop, so done, take a quill and blow into the same hole, for to make the skin to rise from the flesh, then break the wing bones, and the bones hard by the knee, then cut the neck hard by the body within the skin, then cut off the romp within the skin, leaving the bones at the legs, and also the head on, so drawing the whole body out within the skin of the hole, the bones to be laid beneath towards the claws, and the feets being left also on, you must cut of his bill: when you have taken out all these bones, and brought it to the purpose, then take the flesh of the same pullet, & parboil it a little, and mince it fine with sheeps Suet, grated bread, three yolks of hard Eggs, then bind it with four raw Eggs, and a few Barberies, working these together, season it with Cloves, Mace, Ginger, Pepper and salt, and saffron, than stuff your pullet's skin with it, putting it in at the hole at the head, and when you have stuffed him, take him and lay him flat in a platter, and make it after the proportion of an Eagle in every part, having his head to be cleft a sunder, and laid in two parts like an eagle's head thus done, then must you put him into the Oven, leaving in the platter a dish of butter underneath him, an other upon him, because of burning, and when it is enough then set it forth, casting upon him in the service blanch powder, Cinnamon Ginger, and Sugar.   

To make Mortirs of a Capon, Hen, or pullet,  
TAke a well fleshed Capon, Hen, or pullet, scaled and dress him, than put him into a pot of fair water, and there let it seethe till it be tender, then take it and pull all the flesh from his bones, and beat it in a stone mortar, and when you think it half beaten, put some of the same liquor into it, and then beat it till it be fine, then take it out and strain it with a little rose-water out of a strainer into a dish, then take it and set it on a chafing-dish of coals, with a little Sugar put to it, and so stir it with your knife, & lay it in a fair dish in three long ●owes, them take blanche powder made of Cinnamon and Sugar, and cast upon it and so serve it forth.   

To make a colluce.  
TAke all the bones and legs of the aforesaid Capon, Hen or pullet, and beat them fine in a stone mortar, putting to it half a pint or more of the same liquor that it was sodden in, then strain it, and put to it a little Sugar, than put it into a stone Crewes, and so drink it warm first and last.   

A made dish of the proportion of an Egg for flesh days.  
MAke in all your things, your farsing stuff as you do for your cabbage, even so much as will fill a Bladder. First take a dry bladder & wash it clean, that is of a Calf or of a Steer, and cut a little hole in the top, and then put in all your farseing stuff, and when you have filled it then close the bladder top, binding it with a thread, and then put it into fresh Beef broth, or Mutton broth, and there let it seethe till it be enough, then take it out, and let it stand still till it be somewhat stiff, then cut away the bladder from it, and take another dry bladder and wash it clean: let it be bigger somewhat than the other was before, and cut it broad at the top, whereby your farsing stuff may in the hole go, and when it is in then so many whites of Eggs being raw as may run round about him both above and be, neath, within the bladder clean covered with it, then bind up your bladder mouth and put into your broth again the Bladder, and there let it seethe till the white be hardened about the farsing, then take it out and cut away the bladder, than set it in a fair dish, laying the parsley upon it, and so serve it forth.  
Thus may you make small Eggs to the number of six or eight in a dish in like manner, having a bladder for the same purpose.   

To still a Capon for a sick person.  
TAke a well fleshed capon fair scalded and dressed, and put him into an earthen pot, put to it Borage and Buglas, three handful of mints, one handful of Hearts tongue, and Langdebeefe, a handful of Isope, put thereto a pint of Claret wine, and a pint of clean water, and twelve Proynes, and when you have so done cover the pot with a dish or saucer, and upon that all to cover course paste that no air come out, then take the pot and hang in a Brass pot up to the brims of your paste, and so let it boil for twelve hours at the least, & always as your water that is in the brass pot doth consume, be sure to have in readiness another pot of hot water at the fire to fill it as long as it doth seethe for the twelve hours, and when the hours be passed take it from the fire, and let it cool for one hour, then unlose and strain the liquor from the capon into a fair pot, taking every morning warm four or five spoon fools next to your heart, which shall comfort and restore nature to you being sick, using this aforesaid capon.   

To Preserve Quinces in syrup all the year.  
TAke three pound of quinces being pared and cored, two pound of Sugar and three quarts of fair running water, put all these together in an earthen pan, and let them boil with a soft fire, & when they be skimmed, cover them close that no air may come out from them, you must put cloves and Cinnamon to it after it is skimmed, of quantity as you will have them to taste, if you will know when they be boiled enough, hang a linen cloth between the cover and the pan so that a good deal of it may hang in the liquor, & when the cloth is very red they be boiled enough let them stand till they be cold, then put them in Galley pots sirroppe, and so will they keep a year.   

To conserve wardens all the year in syrup.  
TAke your wardens and put them into a great Earthen pot, and cover them close, set them in an Oven when you have set in your white bread, & when you have drawn your white bread, and your pot, & that they be so cold that you may handle them, then pill the thin skin from them over a pewter dish, that you may save all the sirroppe that falleth from them: put to them a quart of the same sirroppe, and a pint of Rosewhter, and boil them together with a few Cloves and Sinnamon, and when it is reasonable thick and cold, put your wardens and Sirroppe into a Galley pot, and see always that the Syrup be above the Wardens, or any other thing that you conserve.   

To conserve cherries, Damesins or wheat plums all the year in the syrup.  
FIrst take fair water, so much as you shall think meet and one pound of sugar, and put them both into a fair basin, and set the same over a soft fire, till the sugar be melted, then put thereto one pound and an half of chirries, or Damsins, and let them boil till they break, then cover them close till they be cold, then put them in your galley pots, and so keep them: this wise keeping proportion in weight of Sugar and fruit, you may conserve as much as you list putting thereto Cinnamon and cloves, as is aforesaid.   

To make a paste of Sugar, where of a man may make all manner of fruits, and other fine things with their form, as Plates, Dishes, Cups and such like things, where with you may furnish a Table.  
TAke Gum and dragant as much as you will, and steep it in rose-water till it be mollified, and for four ounces of sugar take of it the bigness of a bean, the juice of Lemons, a walnut shut full, and a little of the white of an egg. But you must first take the gum, and beat it so much with a postell in a brazen mortar, till it be come like water, then put to it the juice with the white of an egg, incorporating all these well together, this don take four ounces of fine white sugar well beaten to powder, and cast it into the mortar by a little and little, until they be turned into the form of paste, them take it out of the said mortar, and bray it upon the powder of sugar, as it were meal or flower, until it be like soft paste, to the end you may turn it, and fashionit which way you wil When you have brought your paste to this form spread it abroad upon great or small leaves as you shall think it good, and so shall you form or make what things you will, as is aforesaid, with such fine knacks as may serve a Table taking heed there stand no hot thing nigh it. At the end of the Banquet they may eat all, and break the Platters Dishes, Glasses, Cups, and all other things, for this paste is very delicate and savourous. If you will make a thing of more fineness than this: make a Tart of Almonds stamped with sugar and Rose water of like sort that Marchpanes be made of, this shall you lay between two pastes of such vessels or fruits or some other things as you think good.   

To confite walnuts  
TAke them green and small in husk, and make in them four little holes, or more, then steep them in water eleven days, make them clean and boil them as the Oranges here after written, but they must seethe four times as much. Dress them likewise with Spices, saving you must put in very few Cloves, lest they taste bitter. In like sort you may dress Goords, cutting them in long pieces, and paring away the inner parts.   

To make Melons and Pompons sweet.  
TAke fine Sugar and dissolve it in water, then take seeds ot Melons and cleave them a little on the side that sticketh to the Melon, and put them in the sugared water, adding to them a little rose-water. Leave the said seeds so by the space of three or four hours, then take them out, and you shall see that as soon as the said seeds be dry, it will close up again. Plant it and there will come of it such Melons, as the like hath not been seen. If you will have them to give the savour of Musk: put in the said water a little musk, and fine Cinnamon, and thus you may do the seeds of Pompones, and Cucumbers.   

To confite Orange peels which may be done at all times in the year, and chiefly in May, because then the said peels be greatest and thickest.  
TAke thick Orange peels, and them cut in four or five pieces, and steep them in water the space of ten or twelve days. You may know when they be steeped enough, if you hold them up in the sun and see through them, than they be steeped enough, & you cannot see through them, then let them steep until you may. Then lay them to dry upon a table, and put them to dry between two linen clothes, than put them in a Kettell or vessel leaded, and add to it as much Honey as will half cover the said peels, more or less as you think good, boil them a little and stir them always, then take them from the fire, lest the Honey should seeth overmuch. For if it should boil a little more than it ought to boil, it would be thick. Let it then stand and rest four days in the said Honey, stirring and mingling the Orange and Honey every day together. Because there is not honey enough to cover all the said Orange peels, you must stir them well and oftentimes, thus do three times, giving them one bobling at each time, then let them stand three days then strain them from the honey, and after you have let them boil a small space, take them from the fire, and bestow them in vessels, putting to them Ginger, cloves and Cinnamon, mix all together, and the rest of the Syrup will serve to dress others withal.   

How to purify and prepare Honey and Sugar for to confite citrons and all other fruits.  
TAke every time ten pound of honey, the white of twelve new laid eggs, and take away the froth of them, beat them well together with a stick, and six glasses of fair fresh water, than put them into the honey, and boil them in a pot with moderate fire the space of a quarter of an hour or less, then take them from the fire skimming them well.   

To connfite Peaches after the Spanish fashion.  
TAke great and fair Peaches and pill them clean, cut them in pieces and so lay them upon a table abroad in the Sun the space of two days, turning them every morning and night, & put them hot into a Inlep of Sugar well sodden, and prepared as is aforesaid, and after you have taken them out set them again in the Sun turning them often until they be well dried, this done, put them again into the Inlep, than set them in the sun until they have gotten a fair bark or crust, and then you may keep them in boxes for winter.   

a goodly secret for to condite or confite Oranges, citrons, and all other fruits in syrup.  
TAke Citrons and cut them in pieces, taking out of them the juice or substance, then boil them in fresh water half an hour until they be tender, and when you take them out, cast them in cold water, leave them there a good while, them set them on the fire again in other fresh water, do but heat it a little with a small fire, for it must nrt seethe, but let it simper a little, continue thus eight days together heating them every day in hot water: some heat the water but one day, to the end that the citrons be not too tender, but change the fresh water at night to take out the bitterness of the pills, the which being taken away, you must take sugar or Honey clarified, wherein you must the citrons put, having first well dried them from the water, & in winter you must keep them from the frost, & in Summer you shall leave them there all night, and a day and a night in Honey, then boil the Honey or Sugar by itself without the oranges or Citrons by the space of half an hour or less with a little fire, and being cold set it again to the fire with the Citrons, continuing so two mornings: if you will put Honey in water and not sugar, you must clarify it two times, and strain it through a strainer: having thus warmed and clarified it you shall strain and set it again to the fire, with Citrons only, making them to boil with a soft fire the space of a quarter of an hour, them take it from the fire & let it rest at every time you do it, a day & a night: the next morning you shall boil it again together the space of half an hour, and do so two mornings, to the end that the Honey or sugar may be well incorporated with the Citrons. All the cunning consisteth in the boiling of this syrup together with the Citrons, and also the Syrup by itself, and herein heed must be taken that it take not the smoke, so that it savour not of the fire: In this manner may be dressed the Peaches, or Lemons Oranges, Apples, green Walnuts, and other list being boiled more or less, according to the nature of the fruits.   

To bray gold.  
TAke Gold leaves, four drops of honey mix it well together, and put it into a glass, and when you will occupy it, stéep and temper it in gum water and it will be good.   

To make a condonack.  
TAke Quinces and pair them, take out the cores, and seeth them in fair water until they break, them strain them through a fine strainer, and for eight pound of the said strained quinces, you must put in 3. pound of Sugar, and mingle it together in a vessel, and boil them en the fire always stirring it until it be sodden which you may perceive, for that it will no longer cleave to the vessel, but you may stamp musk in powder, you may also add spice to it, as Ginger, Cinnamon, Cloves, and Nutmegs, as much as you think meet, boiling the musk with a little Vinegar, then with a broad slice of wood spread of this confection upon a table, which must be first strewed with Sugar, and there make what proportion you will, and set it in the sun until it be dry, and when it hath stood a while turn it upside-down, making always a bed of Sugar, both under and above, and turn them still, and dry them in the sun until they have gotten a crust. In like manner you may dress Pears, Peaches, Damsins, and other fruits.   

To make confections of Melons or Pompones.  
TAke what quantity of Melons you think best, and take them before they be ripe, but let them be good, and make as many cuts in them as they be marked with quarters on every side, and having mundified them and taken out the cores and kernels, and péeled the utter rind, steep them in good Vinegar, and leaving them so the space of ten days, & when you have taken them out, take other vinegar and steep them a new again other ten days removing and stirring them every day, then when time shalbetake them out, and put them in a course linen cloth, drying and wiping them, and set them in the air, the space of a day and a night, then boil them in Honey, and by the space of x. days give them every day a little boiling, leaving them always in the Honey, and they must boil at every boiling but one walm then take the pieces and put them in a pot with powder of cloves, Ginger and Nutmegs, and pieces of Sinnamon, thus done, make one bed of the pieces of Melons, and another of the spices, and then power white Honey upon all in the said pots or vessels,   

The stilling of a capon a great restority.  
TAke a young Capon that is well fleshed and not fat, & a knuckle of young Veal that is sucking, and let not fat be upon it, and all to back it bones and all, and fles the cap on clean the skin from the flesh, and quarter it in four quarters, and all to burst it bones and all, and put the Veal and it altogether in an earthen pot, and put to it a pint of Red wine, and eight spoonfuls of rose water, and half a pound of small raisins and Currants, and sour Dates quartered, and a handful of Rosemary flowers, and a handful of Borage flowers, and twenty or thirty whole maces, and take and cover the pot close with a cover, and take passed and put about the polls mouth that no air come forth, and set it within a brass pot full of water on the fire, and let it boil there eight hours and then take the ladle and bruise it altogether within the pot, and put it in a fair strainer, and strain it through with the Ladle, and let no fat be upon the broth, but that it may be blown or else taken with a feather, and every day next your heart drink half a dozen spoonfuls thereof, with a Cake of Manus christi, and again at four of the clock in the afternoon.   

To make good soap.  
FIrst you must take half a strike of ashen Ashes, and a quart of Lime, than you must mingle both these together, and then you must fill a pan full of water and seethe them well, so done, you must t take four pound of beasts tallow, and put it into the Lie, and seeth them together until it be hard.   

To make Quinces in Syrup.  
TAke thirty Quinces to the quantity of this syrup, take a pottle of water and put it in a pan, and then take the whites of six eggs and beat them with an other pottle of water, & then put it altogether, and put thereto twelve or fouretéen pound of Sugar, as you shall see cause, and seethe it and skim it very clean, and then put to it two ounces of cloves and bruise them a very little, and let them seethe until the some do rise very black, and then skim of the cloves again & wash them in fair water and dry them and put them in again and your quinces also. Put to them half a pint of rose-water, and then put the Syrup in a fair earthen pot or pan, and lay a sheet four times double upon them to keep in the heat, and so let it stand a day or two, and then put them & the syrup in a vessel that was never occupied, & cover them close, but in the beginning pair your quinces and core them, & seeth them in fair water, until they be tender, and then take them up and lay them that the water may run from them clean, and when they be cold, then put them into your syrup as it is above said.   

To make conserve of Barberies.  
TAke your Barberies and pick them clean, and set them over a soft fire, and put to them rose-water as much as you think good, then when you think it be sod enough, strain that, and then seeth it again, and to every pound of Barberies, one pound of sugar, and meat your conserve.   

To make a Pudding of a calves cauldron.  
First take the cauldron & let it be washed scalded & parboiled, and let it be chopped & stamped fine in a mortar, and while it is hot strain it through a cullender, and half a dozen of Eggs both whites and yolks, with all manner of herbs to them a handful or two, let the herbs be shred small, and put them to the cauldron and a good handful of grated bread, then take a handful of flower, and put it to it all, then take an Drenge pil out of the syrup and mingle with it, than season it with Cinnamon and Ginger, and a few Cloves and mace, and a little rose-water and Marrow or Suet, Butter a good quantity thereof close it up, so it be not dry baked, then take the thinnest of the sheeps kel and wrapped the meat in, then rease the coffin of fine paste and put it in.   

To boil calves feet.  
TAke a pint of white wine and a small quantity of water, and small raisins and whole mace, and boil them together in a little Uergious and yolks of eggs, mingled with them, and a piece of sweet butter, so serve them upon bread sliced.   

To stew veal.  
TAke a knockle of Veal & all to bruise it, them set it on the fire in a little fresh water, let it seethe a good while, then take good plenty of onions and chop them into your broth, and when it hath well sodden, put in Uergious, Butter, Salt and Saffron, and when it is enough, put to it a little sugar, and then it will be good.   

To boil chickens and mutton after the Dutch fashion.  
FIrst take Chickens and mutton, and boil them in water a good while, and let a good deal of the water be boiled away, then take out the Mutton and chickens and the broth, make whit broth, put in thereto Sinnamon and Ginger, Sugar and a little Pepper, and a little Uergious, and a little flower to thicken it, and a little Saffron, take rosemary, Time, Margerum and penirial, and hyssop, and half a dish of butter, with a little salt, the liquor must be cold before the chickens be put in.   

To make a caudle.  
TAKE a pint of malmsey and five or six eggs, and seethe them strained together, so sodden, stir it till it be thick, and lay it in a dish as you do please, and so serve it.   

To make a Haggis pudding.  
TAke a piece of a calves Cauldron and parboil it, shred it so small as you can, then take as much Beef Suet as your meat, shred likewise, and a good deal more of grated bread, put this together, and to them seven or eight yolks of eggs, and two or three whites, & a little cream, three or four spoonful of rose-water, a little Pepper, Mace and nutmegs, and a good deal of sugar, fill them and let them be sodden with a very soft fire, and shred also with a little Winter Sanery parsley and Time, and a little pennyroyal with your meat.   

To make Hags Puddings.  
TAke th' liver of a Hog and parboil it, than stamp in water and strain it with thick cream, and put thereto eight or nine yolks of eggs, and three or four whites, and Hogs suet, small raisins, Cloves and Mace, pepper, salt, and a little sugar, and a good deal of grated bread to make it thick, and let them seeth.   

To make Ising puddings.  
TAke great Otemeale and pick it and let it soak in thick cream 3. howe'er, then put thereto yolks of Eggs, and some whites, pepper, salt, cloves and mace, and a little sugar, and fill them nod too full, and seeth them a good while.   

To seethe Muscles.  
TAke butter and vinegar a good deal, parseley chopped small and pepper, than set it on the fire, and let it boil a whild, then see the Muscles be clean washed, and put them in the broth shells and all, and when they be boiled a while, serve them shells and all.   

To make a Pudding.  
TAke Parseley and Time, and chop it small, then take the kidney of Veal, and parboil it, and when it is parboiled, take all the fat of it, and lay it that it may cool, and when it is cold shred it like as you do suet for puddings, then take marrow and mince it by itself, then take grated bread and small raisins the quantity of your stuff, & dates minced small, then take the eggs and roast them hard, and take the yolks of them and chop them small, and then take your stuff afore ●ehearsed and mingle altogether, and then take pepper, Cloves and Mace, Saffron, and salt, and put it together with the said stuff, as much as you think by casting shall suffire, then take six Eggs and break them into a vessel whites and all, and put your dry stuff into the same eggs, and temper them all well together, and so fill your haggesse or gut, and seeth it well and it will be good.   

To stew Steaks.  
TAke a neck of Mutton and cut it in pieces, and then fry them with butter until they be more than half enough fry them with a good many of Onions sliced, then put them in a little pot, & put thereto a little parsley chopped, as much broth of Mutton or beef as cover them, with a little Pepper, Salt, and Uergious: then let it seeth together very softly the space of an hour, and serve them upon sops.   

To boil the lights of a calf.  
FIrst boil the lights in water, then take parsley, Time, Onions, Pennyroyal, and a little Rosemacy, and when the Lights be boiled chop all these together Lights and all very small, and then boil them in a little pot, and put into them verjuice, Butter, and some of the own broth then season it with Pepper, Cinnamon, and Ginger: let them boil a little and serve them with sops.   

To make a lenthen Haggesse with poch eggs.  
TAke a Skillet of a pint, and fill it half with verjuice, and half with water, and then take Margerome, Wintersaverie, pennyroyal, mince, Time, of each fix crops, wash them, and take four Eggs, hard roasted, and shred them as fine as you can, & put the herbs thus into the broth, than put a great handful of currants, and the crumbs of a quarter of a Manchet, and so let it seeth till it be thick, than season it with Sugar, Cinnamon, Salt, and a good piece of Butter, and three or four spoonfuls of Rose water, then poch seven Eggs and lay them on sippets, and pour the Haggesse on them, with Cinnamon and Sugar strewed on them.   

To boil Onions.  
TAke a good many onions and cut them in four quarters, set them on the fire in as much water as you think will boil them tender, and when they be clean skimmed, put in a good many of small raisins, half a spoonful of gross pepper, a good piece of Sugar, and a little Salt, and when the Onions be through boiled, beat the yolk of an Egg with Uergious, and put into your pot and so serve it upon sops. If you will poch Eggs and lay upon them.   

To boil Citrons.  
When your Citrons be boiled, pared and sliced, seeth them with water and wine, and put to them butter, small Raisins, and Barberies, sugar, cinnamon and Ginger, and let them seethe till your citrons be tender.   

To bake Lampernes.  
FIrst make your coffin long ways, and season your Lampernes with Pepper, Cloves, and Mace, and put them in the Pie, and put thereto a good handful of small Raisins, two or three onions sliced a good piece of Butter, a little sugar, and a few Barberies, & when it is enough put in a little Vergious.   

To make fried toast of spinach.  
TAke Spinnage and seethe it in water and salt, and when it is tender, wring out the water between two Trenchers, then chop it small and set it on a chafingdish of coals, and put thereto butter, small Raisins, Cinnamon, Ginger, and Sugar, and a little of the juice of an Orange and two yolks of raw Eggs, and let it boil till it be somewhat thick, then toast your toast, soak them in a little Butter, and Sugar, and spread thin your spinnage upon them, and set them on a dish before the fire a little while, & so serve them with a little sugar upon them.   

To bake a Citron pie.  
TAke your citron, pair it and slice it in pieces, and boil it with gross pepper and Ginger, and so lay it in your Paste with butter, and when it is almost baked put thereto Vinegar, Butter, and Sugar, and let it stand in the Oven a while and soak.   

another way to bake Citrons.  
WHen your Citrons be pared & sliced lay it in your Paste with small Raisins, and season them with Pepper, ginger, and fine sugar.   

To bake Aloes.  
TAke a Leg of mutton or Veal, and cut it in thin slices: take parseley, Time, marjoram, savoury, & chop them small, with two. or three yolks of hard Eggs and put there to a good many Currants, than put these herbs in the slices, with a piece of Butter in each of them and wrap them together and lay them close in your Paste, season them with Cloves, Mace, Cinnamon, Sugar, and a little whole pepper, Currans and Barberies cast upon them and put a dish of butter to them & when they be almost baked put in a little Vergious.   

To bray Gold.  
TAke Gold leaves, four drops of honey, mix it well together, and put it into a Glass, and when you will occupy it, stéep and temper it in gum water and it will be good.   

To make conserves of Roses, and of any other flowers.  
TAke your Roses before they be fully sprung out, and chop off the white of them, and let the Roses be dried one day or two before they be stamped, and to one ounce of these flowers take one ounce and a half of fine beaten Sugar, and let your roses be beaten as you can, and after beat your roses and Sugar together again, then put the Conserve into a fair glass: And likewise make all Conserve of Flowers.   

To make conserve of cherries, and other fruits.  
TAke half a pound of Cherries, & boil them dry in their own liquor, and then strain them through a Hearne rail, and when you have strained them, put in two pound of fine beaten Sugar, and boil them together a pretty while, and then put your Conserve in a pot.   

To seethe a carp.  
FIrst take a carp and boil it in water and salt, then take of the broth and put in a little pot, than put thereto as much Wine as there is broth, with Rosemary, Parsley, Time, and marjoram bound together, and put them into the pot, & put thereto a good many of sliced Onions, small raisins, whole maces, a dish of butter, and a little sugar, so that it be not too sharp nor two sweet, and let all these seethe together: if the wine be not sharp enough then put there to a little Vinegar, and so serve it upon sops with broth.   

To seethe a pike.  
FIrst seethe the Pike in water and salt, with Rosemary, Parsely and Time, then take the best of the broth and put into a little pot, than put thereto the ruffilt of the pike, small Raisins, whole Mace, whole pepper, twelve or thirteen Dates: a good piece of Butter, a goblet of white wine, and a little yeast, and when they have boiled a good while, put in a little vinegar, sugar and Ginger, so serve the pike with the Ruffilt, and broth upon sops.   

To boil cockles.  
TAke water, vinegar, pepper, and beer, and put the cockles in it, then let them seeth a good while, & serve them broth and all. You may seethe them in nothing but in water and salt if you wil   

To boil a carp in green broth, with a pudding in his belly.  
TAke the spawn of a carp, and boil and crumble it as fine as you can, them take grated bread small raisins dates minced, cinnamon, sugar, cloves, and Mace, and Pepper, and a little salt mingled altogether, and take a good handful of sage, and boil it tender, and strain it with three or four yolks of Eggs, and one white, and put to the spawn, with a little cream and rose-water, then take the carp and put the pudding in the belly, and seethe him in water and salt, and when he is almost boiled, take some of the spawn and of the best of the broth, and put it into a little pot with a little white wine, and a good piece of butter, and three or four Onions, whole Mace, whole Pepper, and small Raisins, and three or sour Dates, and when it is a good deal sodden, put in a good deal of séeded spinnage, & strain it with three or four yolks of Eggs, and the Onions that you put into the Broth with a little Vergious, and put it to your Broth: and if it be too sharp put in a little Sugar, and so lay your carp upon sops, and pour the Broth upon it.   

To make an Almond Custard.  
TAke a good sort of almonds blanched, and stamp them with Water, and strain them with water and a little rose-water, and twelve Eggs, than season it with a little cinnamon, sugar, and a good deal of Ginger, than set it upon a pot of seething water, & when it is enough stick Dates in it.   

To make a blanche marger on the fish day.  
TAke whites of eggs and cream, and boil them on a chafing-dish on coals, till they Curd, then will their whey go from them, than put away the whey, then put to the Curd a little rose-water, then strain it and season it with sugar.   

To bake chickens.  
FIrst season them with cloves & mace, pepper and salt, and put to them currants and Barberies, and slit an apple and cast cinnamon and sugar upon the apple, and lay it in the bottom, and to it put a dish of butter, and when it is almost enough baked, put a little sugar, verjuice and oranges.   

To make a Pudding in a pot.  
TAke a piece of a Leg of Mutton or Veal and parboil it well, then shred it very fine, with as much suet as there is mutton, and season it with a little pepperand salt. Cloves and Mace, with a good deal of cinnamon and Ginger, than put it in a little pot, and put thereto a good quantity of Currans and Prunes, and two or three Dates cut the long ways, and let it seethe softly with a little verjuice upon sops, and so serve it with sugar.   

To stew Steaks.  
TAke the great Ribs of an Neck of mutton and chop them asunder, and wash them well, them put them in a platter one by another, and set them on a chafindish of coals, cover them and turn them now and then, so let them stew till they be half enough, then take Parseley, Time, Margerome and Onions, and chop them very small, and cast upon the steaks, put thereto one spoonful of verjuice, and two or three spoonfuls of Wine, a little butter and Marrow, let them boil till the mutton be tender, and cast thereon a little pepper, if your broth be too sharp put in a little sugar.   

To roast a Pig.  
TAke your pig and draw it, and wash it clean, and take the liver, parboil it and strain it with a little cream, and yolks of Eggs, and put thereto grated bread, marrow, small Raisins, nutmegs in powder, mace, sugar and salt, and stir all these together, and put into the pigs belly, and sow the Pig, then spit it with the hair on, & when it is half enough pull of the skin, and take heed you take not of the fat, then baste it, and when it is enough, them crumb it with white bread, sugar, cinnamon and ginger, and let it be somewhat brown.   

To roast an Hare.  
TAke the Hare and flay her, then take Parseley, Time savoury, Cream, a a good piece of Butter Pepper, small raisins, and barberies work all these together in the Hare's belly: when she is almost enough, baste her with Butter, and one yolk of an Egg, and make venison sauce to her.   

To make toasts.  
TAke the Kidney of Veal and chop it small then set it on a chafingdish of Coals, and take two yolks of eggs, Currants, Cinnamon, Ginger, Cloves and mace, and sugar, let them boil together a good while, and a little Butter with the Kidnie.   

To make conserve of Melons, or Pompons.  
TAke what quantity of Melons you think best, and take them before they be ripe, but let them be good, and make as many cuts in them as they be marked with quarters on every side, & having mundified them and taken out the cores and kernels, and péeled the utter rind, steep them in good Vinegar, and leaving them so the space of ten days, & when you have taken them out, take other vinegar and stéep them ten days more, removing and stirring them every day, then when time shallbe take them and put them in a course linen cloth, drying & wiping them, than set them in the air the space of one day and a night, then boil them in honey, and by the space of ten days give them every day a little boiling, leaving them always in the Honey, and they must boil at every boiling but one walm, then take the pieces and put them in a pot, with powder of Cloves, Ginger and Nutmegs, and a piece of cinnamon, this done, make one bed of the pieces of Melons, and another of the spice, and then pour white honey upon all in the said pots or vessels.   

To make syrup of Violets.  
FIrst gather a great quantity of violet flowers, and pick them clean from the stalks and set them on the fire, and put to them so much rose-water as you think good, then let them boil altogether until the colour be forth of them then take them of the fire and strain them through a fine cloth, than put so much sugar to them as you think good, then set it again to the fire until it be somewhat thick, and put it into a viol glass.   

To make soap.  
FIrst you must take half a strike of Asshen ashes, and a quart of Lime, than you must mingle both these together, and then you must fill apanne full of water and seethe them well, so done, you must take four pound of beasts tallaw, and put it into the lie and seethe them together until it be hard.   

To preserve oranges.  
TAke your Pills and water them two nights & one day, and dry them clean again and boil them with a soft fire the space of one hour, then take them out to cool, and make your sirroppe half with rose-water and half with that liconr, and put double Sugar to your Oranges, and when your Sirroppe is half sodden, then let your oranges seethe one quarter of an hour more, then take out your oranges and let the sirroppe seeth until it rope, and when all is cold, then put your Oranges into the Syrup: The white of an Egg and sugar beaten together will make it to candy.   

The stilling of a capon, a great restority.  
TAke a young Capon that is well fleshed and not fat, & a knuckle of young Veal that is sucking and let not fat be upon it, and all to hack it bones and all, and slay the capon clean the skin from the flesh, and quarter it in four quarters, and all to bruise it bones and all, and put the veal and it altogether in an Earthen pot, and put to it a pint of Red wine, and eight spoonfuls of rose-water, and half a pound of small Raisins or Currans, or four Dates quartered, and a handful of Rosemary flowers, and a handful of Borage flowers, and twenty or thirty whole Maces, and take and cover the pot close with a cover, and take passed and put about the pots mouth that no air conie forth, and set it within a brass pot full of water on the fire, & let it boil there eight hours, and then take the ladle and bruise it altogether within the pot, and put it in a fair strainer, and strain it through with the ladle, and let no fat be upon the broth but that it may be blown or else taken with a feather, and every day next your heart drink half a dozen spoonfuls thereof, with a cake of Manus Christi, and again at four of the clock in the afternoon.   

To make dry Marmelet of peaches.  
TAke your Peaches and pair them, and cut them from the stones, and mince them very sinely, and steep them in rose-water, then strain them with rose-water through a course cloth or Strainer into your Pan that you will seethe it in, you must have to every pound of peaches half a pound of sugar finely beaten, and put it into your pan that you do boil it in; you must reserve out a good quantity to mould your cakes or prints withal, of that Sugar, than set your pan on the fire, and stir it fill it be thick or strife that your stick will stand upright in it of itself, them take it up and lay it in a platter or charger in pretty lumps as big as you will have the mould or prints, and when it is cold print it on a fair board with sugar, and print them on a mould or what knot or fashion you will, & bake in an earthen pot or pan upon the embers or in a feat cover, and keep them continually by the fire to keep them dry.   

To make the same of Quinces, or any other thing.  
TAke the Quinces and quarter them, and cut out the ccares and pair them clean, and seeth them in fair water till they be very tender, then take them with rose-water, and strain them, and do as is aforesaid in every thing.   

To preserve Oranges, Lemons, and Pomesitrons.  
FIrst shave your Oranges finely, & put them into water two days and two nights, changing your water three times a day, then parboil them in three several waters, then take so much water as you think convenient for the quantity of your Oranges, then put in for every pound of Oranges one pound and a half of sugar into the water, and put in two whites of eggs and beat them altogether, then set them on the fire in a brass vessel, & when they boil skim them very clean, and cleanse them through a Jelly bag, than set it on the fire and put in the Oranges. Use walnuts in like manner, and use lemons and Pomecitrons in like sort, but they must lie in water but one night.   

To preserve Quinces all the year through whole and soft.  
TAke as is aforesaid one pound of water, and three pound of Sugar, & break it into very small pieces, and in all things as you did before, then take twelve Quinces and core them very clean, & pair them and wash them, and put into you syrup, when the skim is taken off let them seethe very soft until they be tender, then take them up very softly for breaking, and lay them in a fair thing one by another, than strain your firrupe, and set it on the fire again, then put in your Quinces & have a quick fire, let them seethe apace and turn them with your stick, and when they be almost ready put in some rose-water and let them seethe. and when you think they be ready take up some of the syrup in a spoon, and if it be thick like a zelly when it is cold than take of your Pan, and put your Quinces into pots and your syrup to them, and put into your pots little sticks of Cinnamon and a few cloves, and when they be cold cover them with paper pricked full of small holes.  
FINIS.    

THE Book of Carving and Sewing.  
And all the feasts in the year, for the service of a Prince or any other estate, as ye shall find each Office, the service according in this book following.  
AT LONDON Printed by E. Allde for Edward White, dwelling at the little North door of S. Paul's at the sign of the Gun.   


Terms of a Carver.  
Break that Dear, Leach that Brawn, rear that Goose, lift that Swan, sauce that Capon, spoil that Hen, fursh that chicken, unbrace that Malard, unlace that cony: dismember that Heron, display that Crane, disfigure that Peacock, unjoint that Bitture, untach that Cnrlew, allay that pheasant, wing that Partridge, wing that Quail, mince that Plover, thy that Pigeon, brother that passtie, thy that Woodcock, thy all manner of small birds.  
Timber the fire, tyre that egg, chine that Salmon, string that Lampry, splat that Pike, sauce that place, Sauce that Tench ●●lay that Breme, side that Haddock, tusk that Barbel, culpon that Troute, fin that Chevine, transen that Eel, traunch that Sturgeon, undertraunch that purpes tame that crab, bard that Lobster.  
Hear endeth the goodly Terms.   

Hear beginneth Butler and Panter.  
THou shalt be butler and panter all the first year, and ye must have three pantry knives, one knife to square trencher loaves, another to be a chipper, the third shall be sharp for to make smooth trenchers, than chip your sovereigns' bread hot, and all other bread let it be a day old, household bread three days old, trencher bread four days old, then look your salt be white and dry, the plover made of Ivory two inches broad, and three inches long and look that your saltseller lid touch not the salt, than look your table clothes, towels and napkins, be fair folden in a chest, or hanged upon a perch, than look your Table knives be fair polished, and your spoons clean, then look ye have two tarriours, a more and a less, and wine cannels of box made according, and a sharp gimlet and faucets. And when ye set a pipe on brooch do thus, set it tour fingers broad above the neither chine upwards astaunt, and then shall the lies never arise. Also look ye have in all seasons, butter, cheese, apples, pears, nuts, plumes, grapes, dates, figs, and raisins compost, green ginger, and chard Quince. Serve fasting, butter, plums, damsons, cherries, and grapes. After meat, pears, nuts, strawberries, hutelberies, and hard cheese. Also blaundrels or pipins, with caraway in confects: after supper rest apples and pears, with blanche powder and hard cheese, beware of Cow cream and of Strawberries, hurtelberies, iuncat, for cheese will make your sovereign sick, but he eat hard cheese.  
Hard cheese hath these operations, it will keep the stomach open, butter is wholesome first and last, for it will do away all poisons: Milk, Cream and Jouncate, they will close the maw, and so doth a posset, therefore eat hard cheese, and drink Rumney Modom, beware of green Salads and raw fruits, for they will make your Sovereign sick, therefore set not much by such meats as will set your teeth on edge, therefore eat an Almond and hard cheese, but eat not much cheese without Romney modon. Also of divers drinks if their fumositives have displeased your sovereign, let him eat a raw apple, and the fumositives will cease, measure is a merry mean, and if it be well used, abstinence is to be praised, when God therewith is pleased.  
Also take good heed of your wines, every night with a candle doth red Wine and sweet wine, and look they reboil nor leek not and wash the pipe heads every night with cold water, and look ye aclenching iron, adds, and linen clothes if need be, and if they reboile ye shall know by the hissing, therefore keep an empty pipe with the lies of coloured rose, and draw the reboiled wine to the lies, and it shall help it. And if the sweet wine pale, draw it into a Ramney vessel for lieging.  

Hear followeth the names of Wines.  
Red wine, White wine, Claret Wine, Osey, Caprick, Campolet, Rhenish wine, Malmsey, Bastard, tire, Rumney, Muscadel, Clary Raspis, Vernage, Cute▪ piment and hippocras.   

For to make hippocras.  
Take ginger, pepper, grains, canell, cinnamon, sugar and fornesole, that look ye have fine or six bags of your hippocras to run in, and a perch that your renners may ren on, than must ye have six pewter basins to stand under your bags, then look your spice be ready, and your ginger well pared or it be beaten to powder, than look your stalks of cinnamon be well coloured and sweet, canell is not so gentle in operation, cinnamon, is hot and dry, grains of paradise be hot and moist, ginger grains, long pepper and sugar been hot and moist cinnamon, Canell and red wine colouring.  
Now know ye the proportions of your hippocras, than beat your powders, each by themself, and put them in bladders and bang your bags sure that no bag touch other, but let each basin touch other, let the first basin be of a gallon, and each of the other a pottle, that put in your basin a gallon of red Wine, put thereto your powders, and stir them well, than put them into the first bag, and let it ren, than put them in the second bag, than take a piece in your hand and assay if it be strong of Ginger, and allay it with cinnamon, and it be strong of cinnamon, allay it with sugar, and look ye let it ren through six renners, and your hippocras shall be the sinner, than put your hippocras into a close vessel and keep the receipt, for it will serve for sews, then serve your sovereign with wafers and hippocras.  
Also look your compost be fair and clean, and your ale five days old, or men drink it, than keep your house of office clean, and be courteous of answer to each person, and look ye give no person no paled drink, for it will breed the scab.  
And when ye lay the cloth wipe the board clean with a cloth, than lay a cloth (a couch it is called) take your fellow that one end, and hold you that other end, than draw the cloth strait, the bought on the utter edge, take the utter part and hang it even, than take the third cloth and lay the bought on the inner edge, and lay estate with the upper part half a foot broad, than cover thy Cubboord and thine ewery with the towel of Diaper, than take thy Towel about thy neck, and lay the one side of the Towel upon the left arm, and thereon lay your Sovereign's napkin, and lay on thine arm seven loves of bread with thres or four trencher loves, with the end of the towel in the left hand, as the manner is, than take thy salt seller in thy left hand, and take the▪ end of the towel in your right hand to bear in spoons and knives, than set your salt on the right side, where your Sovereign shall sit, and on the left side your salt, set your trenchers, then lay your knives and set your bread one loaf by another, and your spoons and your Napkins fair folden beside your bread, then cover your bread and trenchers, spoons, and knives, and at every end of the Table set a Saltseller, with two Trencher Leaves, and if ye will wrap your Sovereign's Bread stately, ye must square and proportion your bread, and see that no loaf be more than another, and then shall ye make your wrapper mannerly, then take a towel of reins of two yards and a half, and take the towel by the ends double, and lay it on the table, then take the end of the bought a handful in your hand, and wrap it hard, then lay the end so wrapped between two towels, upon that end so wrapped. This being done lay your bread bottom to bottom, six or seven loaves, then see you set your bread mannerly in good form, and when your Sovereign's table is thus arrayed, cover all other boards with salt, trenchers and cups: also see thine ewery be arrayed with basins and ewers, and water hot and cold, and see ye have napkins, cups, spoons, and see your pots for wine and ale be made clean, and to the surnabe make the courtesy with a cloth under a fair double napry, then take the towels end next you, and the utter end of the table, and hold these three ends at once, & fold them at once that a pleit pass not a foot broad, then lay it even there it should lie. And after meat wash with that, that is at the right end of the table, ye must guide it out, and the marshal must convey it and look to each cloth the right side be outward and draw it strait, then must ye raise the upper part of the towel, and lay it without any groaning and at every end of the towel ye must convey half a yard that the sewer may take estate reverently, and let it be: and when your sovereign hath washed, draw the surnape even, then bear the surnap to the midst of the board, and take it up before your sovereign, and bear it into the ewery again: and when your sovereign is set, look your towel be about your neck, then make your sovereign courtesy, then uncover your bread and lay it by the salt, and lay your napkin, knife, and spoon afore him, than kneel on your knee till the purpain pass eight loves and look ye set at the ends of the table four loves at a mess, and see that every person have a napkin and a spoon, and wait well to the sewer how many dishes be covered, and so many cups cover ye, then serve ye forth the Table mannerly, that every man may speak of your courtesy.    

Here endeth the Butler and Panter yeoman of the seller and ewery: and here followeth sewing of flesh.  
THe sewer must sew, and from the board convey all manner of pottages meats and sauces, and every day common with the Cook, and understand and wit how many dishes shall be, and speak with the panters and officers of the spicery for fruits that shall be eaten fasting. Than go to the board of sewing and see ye have officers ready to convey, and servants for to bear your dishes. Also if the marshal squires, and sergeants of arms be there, than serve forth your sovereign without blame.  

Service.  
First set ye forth mustard and brawn, pottage, beef, mutton, stewed pheasant, swan capon, pig, venison, hake, custard, leech and lombard, fruter vaunt, with a subtlety two pottages, blanch manger and jelly. For standard, venison, roast kid, fawn, and conie, bustard stork, Crane, peacock with his tail, herensew, ●itture, woodcock, partridge, plover, rabbits, great birds, larks, doucets, pampuffe, white leech, amber jelly, cream of almonds, curlew brew, snite, quail, sparrow, martinet, perch in jelly, petty pervis, quince bake, leech dewaard, fruter fage, blandrels or pippens with caraway in confects, wafers and hippocras they be agreeable. Now this haste done, voye ye that table.    

Hear endeth the sewing of flesh, and here followeth carving of flesh.  
THe Carver must know the carving, and the fair handling of a knife, and how he shall fetch all manner of foul, your knife must be fair and your hands must be clean, and pass not two fingers and a thumb upon your knife. In the midst of your hand set the haft sure, unlasing the mi●sing with two fingers and a thumb, carving of bread, laying and voiding of crumbs with two fingers▪ & a thumb▪ look ye have the cure set never on fish, flesh beast ne fowl, more than two. fingers, & a thumb, than take your loaf in your left hand and hold your knife surely, enbrewe not the table cloth, but wipe upon your Napkin, then take your trencher loaf in your left hand and with the edge of your Table knife take up your Trenchers as nigh the point as ye may, then lay four trenchers to your sovereign one by another, and lay thereon other four trenchers, or else twain, than take aloof in your left hand, and pair the loaf round about, than 〈◊〉 the over crust to your sovereign, and cut the neither crust and void the paring and touch the loaf no more after it is so served; than cleanse the table that the sewer may serve your sovereign.  
Ye must also know the fumosities of fish, flesh, and fowls, and all manner of sauces▪ according to their appetites, these been the fumositives, salt, sour, resty, fat, freid, sinews, skins, honey, ●roupes, young feathers, heads, pigeons bones, and all manner of legs of beasts and fowls to the otter 〈◊〉, for these be fumositives lay them never to your sovereign.  

Service.  
Take your knife in your hand, and cut ●●●wne in the dish as it lieth, and lay on your sovereigns' trencher, & see there be mustard.  
Venison with furmitie is good for your Sovereign, touch not the venison with your hand but with your knife, cut it out into the furmintie, do in the same wise with peason, and bacon, beef, hen, and mutton, pair the beef, cut the mutton and say to your sovereign, beware of fumositives, salt, sinew, fat, resty and raw. In syrup, pheasant, partridge, stockedove, chickens in the left hand, take them by the pinion and with the forepart of your knife lift up your wings, than mince it into the syrup, beware of skin, raw and sinew, Goose, teal mallard and swan, raise the legs, than the wings, lay the body in the midst, or in another platter, the wings in the midst and the legs after, lay the brawn between the legs▪ and the wings in the the platter, Capon or hen of Greece, life the legs, than the wings, and cast on wine or ale, then mince the wing and give your sovereign: Fesand, partridge, plover or lapwing, raise the wings and after the legs woodcock, ●irture, egrit, snite, curlew and heronsew unlace them break of the pinions, and break the neck, than raise the legs, and let the feet be on still, than the wings. A crane raise the wings first, and beware of the trump in his breast, peacock, stork, bustard, and shovillard unlace them as a crane, and let the feet be on still. Quail, sparrow, lark, martinet, pigeon, swallow and thrush the legs first, than the wings, fawn, kid, and lamb, lay the kidney to your sovereign, than lift up the shoulder and give to your sovereign a rib. Venison roast, cut it in the dish and lay it to your sovereign: a coney lay him on the back, cut away the vents between the hinder legs, break the canel bone, than raise the sides, than lay the coney on the womb, on each side the chine the two sides departed from the chine, than lay the bulk, chine and sides in the dish: also ye must mince four loesses to one morsel of meat, that your sovereign may take it in the sauce. All bake meat that be hot, open them above the coffin, and and all that be cold open them in the midway Custard, cheek them inch square, that your soveralgne may eat thereof. Doucets pair away the sides & the bottom, beware of fumositives, Fruter, vaunt, Fruters they say be good, better is Fruter pouch, Apple Fruters be good hot, and all cold touch not. Tansey is good hot, wortes of gruel, of beef or of mutton is good. Jelly, mortrus, cream, almonds, blanche, manger, justle and charlet, cabadge and umbles of a déerr be good and all other pottage beware of.    

Hear endeth the Carving of flesh, and beginneth sauces of all manner of fowls.  
Mustard is good with brawn, beef, chine of bacon, and mutton, vergis is good to boiled chickens, and capon, swan, with chawdrons ribs of beef with garlic musstard, pepper, vergis, ginger, sauce of lamb pig, and fawn, mustard and sugar, to Fesand, partridge and coney sauce game lin, to herensew, egript, plover and craine to brew and curlew, salt, sugar and water of camet, bustard, shovillard & bitture, sauce gamline, woodcock lapwing, lark, quail, martinet, venison, and snite with white salt, sparrows and throstles, with salt and cinnamon, thus with all meats sauce shalt have the operation.  
Hear endeth the sauces for all manner of fowls and meats.   

Hear beginneth the feasts and service from Easter unto Whitsuntide  
On Easter day and so forth to Penticost after the serving of the table there shall be set bread, trenchers and spoons after the estimation of them that shall sit there, and thus ye shall serve your Sovereign, lay trenchers, and if he be of a lower degree or estate, lay five trenchers, and if he be of lower degree four trenchers, and of another degree three trenchers, than cut bread for your sovereign after ye know his conditions whether it be cut in the midst or pared, or else to be cut in small pieces: also ye must understand how the meat shall be served before your Sovereign, and namely on Easter day, after the governance and service of that country where ye were borne. first on that day ye shall serve a calf sodden and blessed, and sodden eggs with green sauce, and set them before the most principal estate, and that Lord because of his high estate, shall departed them all about him, then serve pottage as words, roots or brows, with beef, mutton, or veal, & capons that be coloured with saffron, and baked meats: and the second course, Jussel with mamony, & roasted endoured, & pigeons with bake meats, as tarts chewets, and flaunes, and other, after the disposition of the cooks: and at supper time divers sauces of mutton or veal in broth, after the ordinance of the steward and than chickens with bacon, veal, roast pigeons or lamb, & kid roast, with the head and the purtenance of Lamb and pigs feet, with vinegar and parsley thereon, and a tansy fried, and other bake meats, ye shall understand this manner of service dureth to pentecost, save fish days.  
Also take heed how ye shall array these things before your sovereign. first ye shall see there be green sauce of sorrel or of vines, that is, hold a sauce for the first course, and ye shall begin to raise the capon.   

Hear endeth the Feast of Easter till Pentecost. And here beginneth Carving of all manner of Foules.  

Sauce that Capon.  
Take up a capon, and lift up the right leg and the right wing, and so array forth and lay him in the platter as he should fly, and serve your sovereign, and know well that capons or chickens be arrayed after one sauce, the chickens shall be sauced with green sauce or vergis.   

Lift that swan.  
Take and dight him as a goose, but let him have a larger brawn and look he have a chawdron.   

Aley that pheasant.  
Take a fesand raise his legs, and his wings as it were a hen, and no sauce but only salt.   

Wing that partridge.  
Take a Partridge and raise his legs and his wings as a hen, and ye mince him sauce him with Wine, powder of Ginger and salt, than set him upon a chafing-dish of coals to warm and serve it.   

Wing that Quail.  
Take a Quail and raise his legs and his wings as a hen, and no sauce but salt.   

Display that crane.  
Take a Crane and unfold his legs, and cut of his wings by the joints, than take up his wings and his legs and sauce him with powder of ginger, mustard, vinegar and salt.   

Dismenber that Heron.  
Take a Heron and raise his legs and his wings as a crane, and sauce him with vinegar, mustard, powder of ginger & salt.   

Vnjoint that Bitture.  
Take a Bitture and raise his legs, and his wings as a Heron, and no sauce but salt.   

Break that Egript.  
Take an Egript and raise his legs and his wings as a Heron, and no sauce but salt.   

Vntach that Curlew.  
Take a Curlew, and raise his legs and his wings as a Hen, and no sauce but salt.   

Vntach that brew.  
Take a Brew and raise his legs, and his wings in the same manner, and no sauce but only salt, and serve your Sovereign.   

Unlace that Coney.  
Take a Coney and lay him on the back and cut away the vents, than raise the wings and the sides, and lay bulk, chine, and sides together, sauce, vinegar and powder of ginger.   

Break that sarcel.  
Take a Sarcellor a téele, and raise his wings & his legs, & no sauce but only salt.   

Mince that Plover.  
Take a Plover and raise his legs & his wings as a Hen, & no sauce but only salt.   

A Snite.  
Take a snite and raise his wings, his legs, and his shoulders as a plover, and no sauce but salt.   

Thy that Woodcock.  
Take a Woodcock and raise his legs and his wings as a Hen, this done dight the brain.    

Hear beginneth the feast from Pentecost unto Midsummer.  
In the second course for the meats before said, ye shall take for your sauces, ale, wine, vinegar, and powders after the meat, but ginger and canel, from pentecost to the feast of S. john Baptist.  
The first course shallbe beef and mutton sodden with capons, or roasted, and if capons be sodden, array him in the manner aforesaid and when he is roasted, thou must cast on salt, with wine or with ale, than take the capon by the legs, and cast on the sauce and break him out, and lay him in a dish as he should flee: first ye shall cut the right leg, and the right shoulder, and between the four members, lay the brawn of the capon, with the croupe in the end between the legs, as it were possible for to be joined together, and other bake meats after. And in the second course, pottage shall be justle Charlet or Mertrus, with young Geese; e, Veal, Pork, Pigeons or chickens roasted, with Pampuffe, fruiters, and other bake meats after the ordinance of the Cook. Also the Goose ought to be cut member to member, beginning at the right leg, and so forth under the right wing, and not upon the joint above, and it ought to be eaten with green garlic, or with sorrel, or tender vines or vergis in summer season after the pleasure of your sovereign: also ye shall understand that all manner of fowls that hath whole feet should be raised under the wing and not above.   

Hecre endeth the feast from Pentecost to Midsummer: and here beginneth from the feast of S. john the Baptist unto Michaelmas.  
IN the first course pottage Words gruel, and furmentie, with venison and Mortrus and pestles of pork, with green sauce. Roasted capon, swan with chaworon In the second course, pottage after the ordinance of the cooks with roasted mutton, veal, pork, chickens or endoured pigeons heronsewes, fruiters or bake meats, and take heed of the pheasant, he shall be arrayed in the manner of a capon, but it shall be done dry without any moisture, and he shall be eaten with salt, and powder of ginger: and the Herensew shall be arrayed in the same manner without any moisture, and he should be eaten with salt and powder: also ye shall understand that all manner of fowls having open claws as a capon shall be tired and arrayed as a capon and such other.   

From the feast of S. Michael unto the feast of Christmas.  
IN the first course, pottage, beef, mutton, bacon, pestles of pork, or with Goose, capon, malard, Swan or pheasant, as it is before said, with tarts or bake meats, or chines of pork. In the second course, pottage, mortrus or Coneys or few, than roast flesh, mutton pork, veal, pullets, chickens pigeons, tells Wigions, Mallards, Partridge, Woodcock, plover, bitture, curlewe, Heronsew, Veson roast, great birds, snite, fieldfares, thrushes, fruiters, chewits, beef with sauce, geloper roast, with sauce pogill, and other baked meats as is aforesayds: and if ye carve afore your Lord or your Lady any sodden flesh, carve away the skin above, than carve reasonably of the flesh for your Lord and Lady, and specially for Ladies, for they will soon be angry, for their thoughts be soon changed, and some Lords will be soon pleased, and some not, as they be of complexion. The Goose and Swan may be cut as ye do other fowls that have whole feet, or else as your Lord or your Lady will have it.  
Also a Swan with chadron, Capon or Fesand, aught to be arrayed, as it is aforesaid, but the skin must be had away and when they been carved before your Lord or your lady, for generally the skin of all manner whole footed fowls that have their living on the water their skins be wholesome and clean, for by cleans of water, and fish is their living, and if they eat any stinking thing, it is made so clean with the water that all the corruption is clean gone away from it.  
And the skin of a capon, hen, or chicken be not so clean, for they eat foul things in the street, and therefore the skins be not so wholesome, for it is not their kind to enter into the River, to make their meat void of the filth. Mallarde, Goose or Swan, they eat upon the land foul meat, but anon after their kind they go to the river, and there they cleanse them of their foul stink. A fesand as it is aforesaid, but the skin is not wholesome, than take the heads of all field birds, and wood birds, as fesand, Peacock, Partridge woodcock, curlew, for they eat in their degree, foul things, as worms, toads and other such.  
Thus endeth the feasts and carving of flesh.   

And here beginneth the sewing of fish.  

The first course.  
To go to showing of fish, muscalade, menews in sew of porpas or of salmon, baken hearing with sugar, green fish, pike Lampry, salens, purpose roasted, bake gurnard, and lampry bake.   

The second course.  
Jelly white and red, dates in confects, congres, salmon, dorey, brit, turbut, halibut for standard, base trout, mullet, chevin, sele, eyes and lamprey roast, tench in jelly.   

The third course.  
Fresh Sturgeon, breme, perch in jelly, a ●oule of salmon, Sturgeon, Welks, apples, and pears roasted with sugar candy. Figs of malike and raisins, dates capt with minced ginger, wafers and hippocras they be agreeable, this feast is done, void ye the table.    

Hear endeth the sewing of Fish, and here followeth carving of fish.  
The carver of fish, must see to peason and furmenty, the tail and the liver, ye must look if there be a salt purpose or sele turrentine, and do after the form of Venison, baken Hearing, and lay it whole upon your sovereigns' trencher▪ white herring in a dish, open it by the back, pick out the bones and the row, and see there be mustard. Of salt fish, green fish, salt Salmon, and cunger, pair away the skin, salt fish, stockfish, Marling, Mackerel, and Hake with butter, take away the bones and the skins: a pike lay the womb upon his trencher▪ with pike sauce enough, a salt lampray gobon is in seven. or eight pieces, and lay it to your sovereign: a place put out the water, then cross him with your knife, cast on salt, wine or ale. Gurnard rochet, bream, chevin, base melet, roch, perch, soll, macrell, whiting, haddock, and coddling, raise them by the back, and pick out the bones and cleanse the refet in that belly, carp, bream, sol and trout, back and belly together, Salmon, conger, sturgeon, turbot, thirbol, thornbach, hound fish, and halibut, cut them in the dishes the porpos about, tench in his sauce cut two else & lampraies roast, pull of the skin, pike out the bones, put thereto Vinegar and powder a Crab break him asunder in a dish, and make that shell clean and in the stuff again, temper it with vinegar and powder them cover it with bread, and send into the kitchen to heat, than set it to your sovereign and lay them in a dish: a crevice dight him thus, depart him asunder and slit the belly and take out the fish, pair away the red skin, and mince it thin, put vinegar in the dish and set it on the table without eating: a jowl of sturgeon, cut it in thin morsels, and lay it round about the dish.  
Fresh lamprey bake open the pasty, than take white bread, and cut it thin, and lay it in a dish, and with a spoon take out galentine and lay it upon the bread, with red wine, and powder of cinnamon, than cut gobon of the lamprey, & mince the gobon thin, & lay it in the galentine, than set it upon the fire to heat, fresh herring with salt and wine, shrimps well picked, flounder, gogines, menews, & muscles, eyes, & lampreys, sports is good in sew. Muscnlade in wortes, oysters in sew, oysters in gravy, menews in porpas, salmond in seel jelly white and red cream of almonds, dates in confects, Pears and quinces in sirroppe, with parsley roots, mortrus of houndefish raise standing.   

Hear endeth the carving of fish, And here beginneth sauces for all fish.  
Mustard is good for salt hearing, salt fish salt conger, salmon, sparling, salt eel, and ling, vinegar is good with salt Purpose, turrentine, salt sturgeon salt thrilpole, and salt whale, lamprey with gallantine, vergis to roche, dace, breme, molet, base, flounder, salt crab and ch●uin, with powder of cinnamon to thorneback, herring, houndfish, haddock, whiting and cod, vinegar, powder of cinnamon and ginger, green sauce is good with green fish and halibut, cottell and fresh turbot, put not your green sauce away, for it is good with mustard.  
Hear endeth all manner of sauces for fish according to their appetite.   

The chamberlain  
The Chamberlain must be diligent & cleanly in his office, with his head kembed, and so to his sovereign, that he be not reckless, and see that ye have a clean shirt breach, petticoat and doublet, than brush his hosen within and without, & see his shone and his slippers be clean, and at morn when your sovereign will arise, warm his shirt by the fire, and see ye have a foot sheet made in this manner. First set a chair by the fire with a cushion, another under his feet, than spread a sheet over the chair, and see there be ready a kerchief and a comb, than warm his petticoat his doublet and his stomacher, and than put on his doublet and his stomacher, and than put on his hosen and shone or slippers, than strike up his hosen mannerly, and tie them up, than lace his doublet hole by hole, and lay a cloth upon his neck and head, than look ye have a basin and an ewer with warm water, & a towel to wash his hands than kneel upon your knee, & ask your sovereign what rob he will wear, & bring him such as he commandeth▪ and put it upon him, and take your leave manerlye, and go to the Church or Chapel to your sovereign's Closet, and Carpets, and Cushions, and lay down his book of prayers, than draw the Curtains, and take your leave goodly, and go to your sousraigns' chamber, and cast all the clothes of the bed, and heat the feather bed, and the bolster, but look ye wash no feathers, than the blankets, and see the sheets be fair and sweet, or else look ye have clean sheets, than lay the head sheets and the pillows, than take up the towel and the basin, & lay carpets about the bed or in windows and cupboards laid with quishins: also look there be a good fire burning bright, and see if the house of easement be sweet and clean, and the privy board covered with green cloth and a Quishin, then see there be blanket, down or cotton for your sovereign, and look ye have a Basin or a ewer with water, and a towel for your sovereign, than take off his gown, and bring him a mantel to keep him from cold, than bring him to the fire, and take off his shone and his hosen, them take a fair kerchif of reins, and comb his head, and put on his kercheife and his bonnet, than spread down his bed, lay the head shéet and the pillows, and when your sovereign is to head, draw the curtains than see there be mortar or wax, or perchours ready, than drive out dog or cat, and look there be basins and urinal set near your sovereign, than take your leave mannerly, that your sovereign may take his rest merrily.  
Hear endeth of the Chamberlain.   

Hear followeth of the Marshal and the usher.  
The Marshal and the Usher must know all the estates of the land, and the high estate of a king, with the blood royal.  

The estate of a King.  
The estate of a King's son, a prince.  
The estate of a Duke.  
The estate of a Marquis.  
The estate of an Earl.  
The estate of a Bishop.  
The estate of a Viscount.  
The estate of a Baron.  
The estate of the three chief Judges and the Mayor of London.  
The estate of a Knight bachelor.  
The estate of a knight, Deane, Archdeacon.  
The estate of the master of the Rolls.  
The estate of other Justices, and Barons of Cheker.  
The estate of the Mayor of Calais.  
The estate of a Doctor Divine.  
The estate of a Doctor of both the Laws.  
The estate of him that hath been Mayor of London, and sergeant of the Law.   
The estate of a master of the chancery, & other worshipful preachers and clerks that be granduable, and all other orders of chaste persons and priests, worshipful merchants, and gentlemen, all thesemay sit at the squire's table.  
A Duke may not keep the hall, but each estate by themself in chamber or in pavilion, that neither see other, marquis, Earls, Bishops and vicaunts, all these may sit at a mess: a baron and the Mayor of London, and three chief Judges, and the speaker of the Parliament, all these may sit two or three at a mess: and all other states may sit three or four at a mess: also the Marshal must understand & know the bloede royal, for some Lord is of the blood royal, and of small livelihood: and some knight is wedded unto a Lady of royal blood, she shall keep the estate of her Lord's blood, and therefore the royal blood shall have the reverence as I have showed you before: also a Marshal must take heed of the birth, and next of the line of the blood royal: Also he must take heed of the King's officers of the chancellor, steward, Chamberlain, Treasurer, & controller.  
Also the Marshal must take heed unto strangers and putthem to worship and revereuce, for if they have good cheer it is your sovereign's honour. Also a Marshal must take heed if the King send your Sovereign any message, & if he send a knight receive him as a Baron, and if he send a Yeoman, receive him as a squire, and if he send a groom receive him as a yeoman. Also it is no rebuke to a Knight, tosette a groom of the Kings at his table.   
Hear endeth the book of Carving.   

Hear followeth how to make Marchpaine and hippocras.  

How to make good Marchpaine.  
FIrst take a pound of long small almonds and blanche them in cold water, and dry the as possible as you can, then grind them small, and put no liquor to them but as you must needs, to keep them from oiling, and that liquor that you put in, must be rose water, in manner as you shall think good but wet your pestle therein, when ye have beaten them fine, take half a pound sugar and more, and see that it be beaten small in powder, it must be fine, than put it to your almonds, and beat them together, when they be beaten, take your wafers and cut them compusse round, and of the bigness you will have your Marchpane, and then assoon as ye can after the tempering of your stuff, let it be put in your past, and strike it abroad with a flat stick as even as ye can, and pinch the very stuff as it were an edge set upon, and then put a paper under it, and set it upon a fair board and lay a latin basin over it, the bottom upward, and then lay burning coals upon▪ the bottom of the basin: to see how it baketh, if it happen to bren too fast in some place fold Papers as broad as the place is, and lay it upon that place, and thus with atttending ye shall bake it a little more than a quarter of an hour, and when it is well baked, put on your gold and biscuits, and stickin confects, and so you shall make a good Marchpaine. Or ever that you bake it▪ you must cast on it fine sugar and rose water, that will make it look like Ice.   

To make marchpane.  
Take half a pound of blanched Almonds, and of white Sugar a quarter of a pound, of Rose water half an ounce, and of damask water as much, beat the almonds with a little of the same water, and grind them till they be small, set them on a few coals of fire, till they wax thick, then beat them again with the sugar fine: then mix the sweet waters and them together, and so gather them and fashion your marchpane: then take Water cakes of the broadest making, cut them square, passed them together with a little liquor, and when you have made them as broad as will serve your purpose, have ready made a hoop of a green hazel wand of the thickness of half an inch on the inner side smooth, and on the outward side round and smooth without any knags: lay this hoop upon your water cakes aforesaid, and then fill your hoop with the gear above named, the thickness of the hoop: the same driven smooth above, with the back of a silver spoon, as ye do a tart, & cut away all the parts of the cakes, even close by the outside of the hoop with a sharp knife, that it may be round: then having white paper vuderneath it, set it upon a warm hearth or upon an instrument of iron and brass, made for the same purpose, or into an oven after the bread is taken out so it be not stopped, it may not bake but only be hard and through dried: & ye may while it is moist, stick it full of cumfets of sundry colours in comely order, ye must moist it over with rose-water and Sugar together, make it smooth, and so set it in the oven or other instrument, the clearer it is like Lantarne horn, so much the more commended▪ If it be through dried and kept in a warm and dry air, a marchpane will last many years. It is a comfortable meat for weak folks, such as have lost the taste of meats by much and long sickness: the greatest secret that is in making of this clear, is with a little fine flower of rice, rose water and sugar beaten together, and laid thin over the marchpane, ere it go to drying: this will make it shine like Ice, and ladies report.   

To make hippocras.  
Take a gallon of wine, and an ounce of cinnamon two ounces of ginger, and a pound of sugar, twenty cloves bruised, and twenty corns of pepper gross beaten, and let all those soak one night, and let it run through a bag.   

To make hippocras  
Take of chosen cinnamon two ounces, of fine ginger, one ounce of grains, half an ounce, bruise them all, and steep them in three or four pints of good odiferous wine with a pound of sugar, by the space of four and twenty hours, than put them into an hippocras bag of woollen, and so receive the liquor. The readiest and best way is, to put the spices with the half pound of sugar, and the wine into a bottle, or a stone pot stopped close, & after twenty four hours it will be ready, than cast a thin linen cloth, and a piece of a boulter cloth in the mouth, and let it so much run through as ye will occupy at once, and keep the vessel close, for it will so well keep both the spirit, odour, and virtue of the wine, and also spices.  
FINIS.