THE FRENCH COOK. Prescribing the way of making ready of all sorts of Meats, Fish and Flesh, with the proper Sauces, either to procure Appetite, or to advance the power of Digestion. Also the Preparation of all Herbs and Fruits, so as their natural Crudities are by art opposed; with the whole skill of Pastry-work. Together with a Treatise of Conserves, both dry and liquid, a la mode de France. With an Alphabetical Table explaining the hard words, and other useful Tables. Written in French by Monsieur De La Varenne, Clerk of the Kitchen to the Lord marquis of Uxelles, and now Englished by I. D. G. LONDON, Printed for Charles adam's, and are to be sold at his shop, at the Sign of the Talbot near St. Dunstan's Church in Fleetstreet▪ 1653. printer's or publisher's device London, Printed for Cham adam's at the Talbot in Fleetstreet over against St. Dunstan's Church TO THE RIGHT HONOURABLE JOHN Earl of TANNET, etc. My very good Lord. My Lord, OF all Cooks in the World, the French are esteemed the best, and of all Cooks that ever France bred up, this may very well challenge the first place, as the neatest and compleatest that ever did attend the French Court and Armies. I have taught him to speak English, to the end that he may be able to wait in your Lordship's Kitchen, and furnish your Table with several Sauces of haut goust, & with dainty ragousts, and fweet meats, as yet hardly known in this Land. I hope your Honour will forgive my boldness of begging your Lordship's Patronage, in his behalf, entreating your Honour to consider, that having first set out his skill in French, under the protection of a French Marquis, he now as a stranger doth humbly crave to be sheltered under the lustre of your honourable name, that so with the more credit and confidence, he may impart his skill for the public good, in teaching every body how to continue and prolong comfortably by a well relished diet, the sweet marriage of Soul and Body. Besides, my Lord, your former commands are indeed the first and chief cause of my presuming thus far, esteeming it to be a part of my duty, which will never be satisfied, until some better occasion do furnish me with a more serious subject, whereby I may let all the world know, that all my ambition is to deserve the glorious title of Your Lordship's most humble Servant Du Fresne. To the Reader. Courteous Reader, I Was desired by a noble Knight to English this Book; besides being solicited and entreated about the same, by many of my Friends, and persons of good quality, I have taken the pains to do it, as punctually and exactly as the matter could give me leave, endeavouring to make it intelligible for every body. As concerning some few words which are not Englished, they are words of things which are not in England, or some words of art, which you will find explained in a Table set before the Book. I have had all the care possible to make it complete and easy, to the end that it may be useful, not only for Noblemen and Gentlemen, but also for every private family, even to the Husband man or Labouring man, wheresoever the English tongue is, or may be used. If you do accept of it for your own use, as kindly, as I do give it hearty to the public, I am fully satisfied for all my labours, wishing that you and I may long enjoy the comfortable refreshments prescribed therein. Farewell. FOR THE High and Mighty Lord, Lewis Chaalon Du Bled, Counsellor of the King in both his Counsels of State and privy-counsel, Knight of his Orders, Baron of Tenar, marquis of Uxelles, and of Cormartin, etc. My Lord, ALthough my condition doth not afford me a Heroic heart, it gives me nevertheless such a one, as not to be forgetful of my duty. During a whole ten years' employment in your house, I have found the secret how to make meats ready neatly and daintily. I dare say that I have exercised this profession with a great approbation of the Princes, of the Marshals of France, and of an infinite number of persons of quality, who did cherish your Table in Paris, and in the Armies, where you have forced Fortune to grant to your Virtue some Offices worthy of your courage. I think, that the public aught to receive the profit of this experience of mine, to the end that it may owe unto you all the utility, which it will receive thereby. I have therefore set down in writing what I have so long practised in the honour of your service, and have made a small Book of it, bearing the title of the Clerk of your Kitchen. But, as all what it doth contain, is but a lesson, which the desire of pleasing you hath caused me to learn, I have thought that it ought to be honoured with your name, and that without sinning against my duty, I could not seek for it a mightier prop than yours: It is a token of the passion which I have always had, and which I shall have all my life time for your service. Therefore, my Lord, use your accustomed generosity, do not despise it, though it be unworthy of you. Consider that it is a treasure of the Sauces, the taste whereof did once please you; and, to conclude, that it is the Masterpiece coming from the hands of him, who will be all his life time, My Lord, Your most humble, most obedient, and most obliged Servant, Francis Peter, (alias) Lafoy Varenne. Friendly Reader, I Have thought it fitting to give you some advise concerning the design and the use of this Book, whereof I am the Author, without vanity. My intention is not to displease or offend any body, though I do not doubt, but that some ill-willers, or some envious, will speak of it at random; but my intention is to serve and secure them who shall stand in need of it, whereof many having not the experience, and the memory in readiness, will not, or dare not presume to learn what they know not, partly through pride, and partly also through some other consideration. Some do believe that they wrong themselves, in taking counsel concerning that thing, which, belike, they ought to be skilful in. Some others having no acquaintance with those who could teach them, are ashamed to present themselves without a reward, which their want cannot give them leave to reach to. Therefore because I love dearly them of my calling, I have esteemed it of my duty to impart unto them that little which I do know, & so to deliver them out of this trouble. As for the use, I have made you up four services; before each of them, you will find the Table, and then the discourse following after; and have divided them according to the several fashions of the meals used in Flesh days Fish days, and Lent, and specially Good-friday. I have added many other general things, whereof you have the tables and discourses. I have intermixed the Table and the making of Pastry works according to the seasons, and other small household curiosities, useful for all sorts of persons. If you find some Articles in the Tables, which be not in the discourse, blame me not, I have omitted them because they are common, and I have put them in the Tables to put one in mind of them. Lastly, for a recompense, dear Reader, I do ask you nothing else, but that my labour may be profitable and agreeable to you. The French Stationer to the Reader. COurteous Reader; This Book, the matter and the title whereof do seem new, because the like was not as yet printed, will not be, as I think, unfruitful for you. There hath been many Books, and which have been well accepted of, as the charitable Physician and others, for remedies and the healing of sicknesses with little cost, and without the use of Apothecaries But this book which tends only to the preserving and the keeping of health in a true and constant course, in teaching how to correct the vicious qualities of meats by contrary and several seasonings; the scope whereof, I say, is only to afford unto man a solid nourishment, well dressed, and conformable to his appetites, which are in many the rule of their life, and of their (en bon point) looking well, ought, as I think, to be of no less consideration, since that it is sweeter by fare to make according, to one's ability an honest and reasonable expense in sauces, and other delicacies of meats, for to cause the life and health to subsist, then to spend vast sums of money in drugs, medicinal herbs, potions, and other troublesome remedies for the recovering of health. This hath persuaded me, after many solicitations of my friends, to let it see the light, and to set it forth in this great City, which makes profit of all, rejects nothing, and where what is not fit for one, is useful for another. It's author hath told you in his word of advise what use and profit it may bring; And I dare boldly enhanse it, and say, that it is not only useful, but also necessary, because that he doth not only set out the finest and the daintiest fashions of making ready meats, pastry works, and other things which are served upon great men's tables, but he gives you also the precepts of the most common and most ordinary things, which are used in the food of households, which do only make a regulated and moderate expense, and in the making ready of which, many do amiss in the too much or too little; He doth teach you the fashions of a thousand kinds of herbs (and legumes) and other victuals, which are found plentifully in the country, where the most part are ignorant of the means of making them ready with credit and contentment: and thus it is clear, that with great reason I have done this good service to the public, not only for daintiness, but also for necessity's sake: Considered also, that France carrying it above all other Nations in the world in point of civility, courtesy, and comeliness in every kind of conversation, is not less esteemed, because of its comely and dainty fashion of feeding. And the City of Paris carrying it fare above all the other Provinces, as the Metropolitan head City, and the seat of our Kings, doubtless her inferiors will in this follow the esteem that she will make of it. And I hope, that since that I do give her the first fruits of it, she will accept of them kindly, and others will imitate her: After which other Nations may very well be stirred forward to conform themselves to her, who as she doth excel in all what belongeth to life, cannot be ignorant of the means how to preserve it contented and peaceable, by the use of the things which do maintain it, and cause it to subsist. I may assure you that for my part I have had a most special care to set it in its lustre, and to enrich a little its matter, which perhaps will seem to some Critics, to be less worthy of precepts; but the most judicious will judge otherwise, and will consider, that all the books both ancient and modern, being for the most part for the nourishment of the spirit: There was a good reason, that the body, without the good disposition of which it cannot act, should have a share in it, & specially in a thing so necessary for its conservation. Enjoy it, Courteous Reader, whilst I will study how to put forth to sale something which will deserve your more elevated and more solid occupations. A Table referring to all the particulars contained in this Book. A Table of the Potages that can be made for to serve up in the Flesh day's fol. 2 A Table of the several potages fol. 19 Pottage of Entrees (or first courses) which can be made in the Armies or in the Field fol. 24 A Table of the meats which may be served in the second course fol. 57 A Table of the Intercourses (or middle courses) for the Flesh day's fol. 74 A table of the Pastry-work which is served up all the year long fol. 107 A Table of the lean potages out of Lent fol. 123 A Table of the Entrees (or first courses) of the lean days out of Lent fol. 149 A Table of the Eggs for the Entrees (or first courses) as they are now served up fol. 177 A Table of the second of Fish fol. 184 A table of the Intercourse of the lean days out of Lent fol. 195 A table of what may be found in gardens, which one may use upon occasion, and serve up in the first courses, and intercourses of the lean days, and other flesh days, or in Lent. fol. 202 A table of the Pastry work of fish for to be eaten warm, containing the Pies and Tourts fol. 210 A Table of things to be salted for to keep, specially for a Cook of Pastry, fol. 230 A Table of the Potages for Lent fol. 235 A Table of the Entrees, or first courses in Lent, without Eggs fol. 241 A Table of the second course fol. 249 A Table of the Intercourse (Entremets) of Lent fol. 250 An Alphabetical table for the explaining of the hard and strange words contained in this Book. A. Abbatis, or Abatis. They are the purtenances of any beast viz. the feet, the ears, the tongue, etc. They are also the gibblets of any foul. viz. the neck, wings, feet, gisard, liver, etc. Andovilles. They are the great guts of pork, or beef, filled up with thin slices of tender meat, or small guts of pork well seasoned with pepper, salt, fine herbs, etc. some do call them Chitterlings. Andovillets. They are balls, or roundish small pieces of minced flesh well seasoned. Aricot, or Haricot. It is mutton sod, with a few turnips, some wine, and tostes crumbled among; It is also made of small pieces of mutton, first a little sodden, then fried in seam with sliced onions; and lastly boiled in broth with parsley, Isop, and sage; And in another fashion, of livers boiled in a pipkin with sliced onions and lard, verjuice, red wine, and vinegar, and served up with toasts, small spices, and sometimes chopped herbs. Arbolade▪ It is a kind of French tansy. Allose. Some do call it a shed fish. B. Beatilles. They are all kinds of ingredients, that may be fancied, for to be put together into a pie, or otherwise. viz. Cock's combs, stones or kidneys, sweet breads of veal, mushrums, bottoms of hartichocks, etc. Beatilles of pullets. They are the gibblets. Barde. It is a sheet of lard or bacon. To Bard. It is to lay a sheet of lard about, or upon any meat. Barbillons. They are the second skin of the palates of beef. Brignols'. They are a kind of plums which grow beyond Sea. C. Cervelats. They are a kind of saucidges made beyond sea. Chibols. They be sives, or young small green onions. Cards. Cardons. Cardeaux. They are the ribs of beets, of hartichocks, and such like. Chapiteau. It is any work set over the lid of a pie. Coquemare. It is along brazen pot. Cornet. It is a Coffin of paper, such as the gross do put and wrap fruit, or spices in. E. To endore. It is to wet, or daub with some liquor, as one doth a pie or cake before it be put in the oven. F. Fleurons. They are small pieces of puffed paste fried. Fricaslee. It is a frying with a sauce. Farce. It is any thing made up for to stuff any meat with. To farce. It is to stuff, or fill up any meat. G. Gaudiveaux. They are forced meat of veal, that is, meat of veal minced, seasoned, and wrought into small long pieces like chitterlings. Grattin. It is that which doth stick to the basin or pipkin, when pap is made; or else a kind of skin which gathereth about, or at the top of the pap, when it is sodden enough. H. Hash. It is minced meat. L. Lard. It is fat bacon. Lardons. They are small long slices of Lard. To lard. It is to stick any meat with slices of lard. Mean Lard. They are slices of lard, of a middle size. Great Lard. They are big slices of lard. Litron. It is a measure of one pint, or a little more. Legumes. They are all kinds of pot herbs, as also any fruit growing in a garden, as cowcombers, artichokes, cabbage, meloens, pompkins, etc. M. Morilles. They are a kind of excellent Mushrums. Matrons, or Marons. They are the biggest kind of chestnuts. P. Pignons'. They are pineapple kernels. To Pass in the pan. It is to fry a little, or to parboil in the frying pan. R. Ragoust. It is any sauce, or meat prepared with a have goust, or quick or sharp taste. Ramequin. It is a kind of toast. S. To stove or soak. It is to cause to boil very softly before, or over the fire, that so the juice or liquor may be imbibed, or drunk in by degrees, to the end that the pottage, or sauce, may be well allayed, of a good consistence, or well thickened. A straining pan. It is a pan made much after the form of a warming pan, but that it is without a lid or cover, and that it is round at the bottom, and full of small holes cullender-like. T. Trouffles, or Truffles. They are a kind of Mushrum. Tourte. It is a kind of a great cake. A Tourte-panne. It is a pan made of purpose for to bake a tourte in. W. To Whiten. It is to steep in water, either cold or hot, for to make plump, or white, or both. There are some other strange words, but the several articles do sufficiently explain what they do signify, so that it had been needless to put them in this table. The French Cook. The manner of making the breath for the feeding of all Po●s, be it of Pottage, first course or intercourse (middle service.) TAke knuckles of beef, the hinder part of the rump, a little of mutton, and some hens, according to the quantity of broth that you will have, put in meat proportionaly, seethe it well with a bundle of parsley, young onions, and thyme tied together, and a few cloves; keeping always some warm water ready to fill up the pot again. Then after all is well sodden, you shall strain them through a napkin for your use. And as for roasted meat, after that you have taken the juice out of it, you shall set it to boil with a bundle of herbs as abovesaid; seethe it well, then strain it, for to make use of it at your first courses, or for brown potages. A Table of the Potages that can be made for to serve up in the flesh days. BIsque of young, Pigeons. 1 Pottage of health. 2 Pottage of partridges with coleworts (or cabbage) 3 Pottage of Ducks with turnips 4 Pottage of pullets garnished with Asparagus 5 Pottage of marbled partridges 6 Pottage of fricandeaux 7 Pottage of marbled quails 8 Pottage of stockdoves garnished 9 Pottage of profiteokes (or small veils) 10 Queens pottage 11 Princess' pottage 12 Jacobin's pottage, (or after the Jacobin's fashion) 13 Pottage of young pullets 14 Pottage of teal with hypocrast. 15 Brown pottage of Larks. 16 Pottage of young pigeons. 17 Pottage of teal with the juice of turnips. 18 Pottage of beatills. 19 Pottage of pullets with coliflowers. 20 Pottage of pullets with ragoust. 21 Pottage of young pigeons roasted. 22 Pottage of goose with pease-broath. 23 Pottage of goose-gibblets. 25 Pottage of goose with green-pease. 2 Pottage of salted goose with pease-broath. 26 Pottage of pullets with green-pease. 27 Pottage of pigeons with green-pease. 28 Pottage of salted pork with pease. 29 Pottage of young rabbits. 30 Pottage of purtenances of lamb. 31 Pottage of larks with a sweet sauce. 32 Pottage of knuckle (or leg) of Veal. 33 Pottage of breast of Veal. 34 Pottage of thrushes. 35 Pottage of tortoise. 36 Pottage of sucking-pigge. 37 Pottage of minced mutton. 38 Pottage of knuckle of beef. 39 Pottage of capon with rice. 40 Pottage of pullets with rice. 41 Pottage of knuckle of beef with tailladin 42 Pottage of the great pot. 43 Pottage of a calfe's head fried. 44 Pottage of fried mutton with turnips. 45 Pottage of knuckles of shoulders of mutton with ragoust. 46 Pottage of roasted woodcock. 47 Half a bisque. 48 Jacobin's pottage with cheese. 49 How to make all kinds of Pottage. 1. A Bisque of young Pigeons. Take young Pigeons, cleanse them well, and truss them up, which you shall do in making a hole with a knife below the stomach, and thrusting the legs through it; Whiten them, that is, put them into a pot with hot water, or with pot broth, and cover them well; then put them in the pot with a small twig of fine herbs, & fill up your pot with the best of your broths, have a special care that it may not become black; then dry your bread, and stove it in the Pigeon broth; then take up after it is well seasoned with salt pepper and cloves, garnished with the young pigeons cock's combs, sweetbreads of veal, mushrums, mutton juice, and pistaches; serve it up, and garnish the brims of the dish with slices of lemon. 2. Pottage of Health. Take Capons, cleanse them well, truss them up, and put them in the pot with broth, and cover them, lest the broth do wax black; season them well with salt, seethe them well with store of good herbs; in winter, white succory; then take up and garnish with your herbs, viz. with cards and parsley roots, or succory, and serve. 3. Pottage of Partridges with Coleworts. Cleanse them well, lard them with great lard, truss them up, and put them in the pot with good broth; put also your coleworts in the pot with your Partridges; after they are sodden, you shall pass into it a little melted lard, and season them with cloves and pepper; then stove or soak your crusts, garnish them with sweet breads of veal, or with Saucidges, if you have any, then serve. 4 Pottage of Ducks with Turnips. Cleanse them, lard them with great lard, then pass them in the pan with fresh seam or melted lard; or else roast them on the spit three or four turns, than put them in the pot, and take your turnips, cut them as you will, whiten them; flower them and pass them in fresh seam or lard, until they be very brown; put them in your Ducks, seethe all well, and stove or soak your bread well, to the end that your pottage be thickened; If you have capars you shall mix some with it, or a little vinegar; take up, and garnish with Turnips, then serve. 5. Pottage of Pullet's with Asparagus. After they are well trussed up, whiten them well, and put them in the pot with a sheet of lard over them; fill your pot with your best broth, & season them with salt and a little pepper, & set them not seethe too much, dry you bread & stove or soak it, and garnish it with your pullets, with sparagus fried and broken, mushrums, combs, or with the giblets of your pullets, with a few pistaches, and juice of mutton, and garnish the brim of your dish with lemon, then serve. 6. Pottage of marbled Partridges. When your Partridges are well trussed up, lard them with great lard, and whiten them, than put them in the pot; seethe them well, & season them with salt, then put in your bread and stove or soak it; garnish your pottage with it, and with mushrums, boil them a little on the fire, putting therein some white almond broth and some mutton juice, pistaches and lemon, then serve. 7. Pottage of Quelckchoses, or Livering. Take a fillet of Veal, cut it very thin, stuff it very well, and cause it to take colour in a tourt pan, or between two dishes; put the slices thereof into a small pot with some of the best broth; season them, stove or soak your bread, and garnish it with your livering, mushrums, triffs, sparagus, mutton juice, pissaches, if you will, or lemon, then serve. 8. Pottage of marbled quails. After they are trusted up and whitened, flower them, and pass them with lard or fresh seam, than put them in the pot, seethe them well, and season them with salt; stove or soak your bread, and garnish it with your quails, with triffs, mushrums, combs, lemon, and pistaches, then serve. 9 Pottage of wood pigeons garnished. Take wood pigeons or big pigeons, whiten, and lard them, with middle sised lard, than put them in the pot, and seethe them well with seasoning of salt, and a twig of time stove your your bread, then garnish it with your pigeons, bottoms of hartichocks, and sparagus, then serve. 10. Pottage of small veils. Take four or six small loaves, take out of them all the crumb through, a small hole made on the top, take off the top and dry it, with the bread, fry them with fresh seam or lard, than stove or soak your bread with your best broth, and besprinkle it with almond broth, than put your loaves to garnish your pottage, & fill them with combs, sweetbreads gibblets, truffles, mushrums, and cover them; put some broth therein until the bread be soaked; before you serve, power on it some juice, and what you have then serve. 11. The Queen's Pottage. Take Almonds, beat them, and boil them with good broth, a bundle of herbs, and a piece of the inside of a lemon, of crumbs of bread a little, then season them with salt, have a care they burn not, stir them very often, & strain them. Then take your bread & stove or soak it with your best broth, which you shall make thus. When you have taken the bones out of some roasted partridge or capon, take the bones and beat them well in a mortar, then take some good broth, seethe all these bons with a few mushrums, & strain all through a linen cloth, and with this broth stove or soak your bread, and as it doth stove, besprinkle it with broth of almonds and with juice, then put into it a little of some very small hash, be at of partridge or of capon, and always as it doth stove, put in it some almond broth until it be full; then take the fire-shovel red hot, and pass it over it. Garnish your pottage with cock's combs, pistaches, granates, and juice, then serve. 12. Princess' Pottage. Take of the same Broth of the Queen's Pottage taken out of the roasted bones, stove a loaf of bread with the crust, and after a small hash of Partridges, which you shall strew upon your Bread, so thin as it may not appear: stove it and fill it by little and little, Garnish it with the smallest Mushrums, Combs, Stones, or Kidneys, Pistaches, Lemon, and much juice, then serve. 13. Jacobin's Pottage. Take Capons, or Partridges, roast them, take our the bones, and mince the brain of them very small, take also the bones of them, break them, and seethe them with Broth in an earthen Pot, with a bundle of Herbs, then strain them through a linen cloth, stove your Bread, lay on it a bed of Flesh, or of Cheese, if you will, a bed of Almond Broth, and boil it well, and fill it bid egress, then Garnish it with the small ends of Wings, without bones at one end; take three Eggs, with a little or Almond Broth, if you have any, or of other, beat them together, and pour them on your Pottage; pass the fire-shovel over it, then serve. 14. Pottage of Cockerels. Dross and whiten them, steeping them a while in fresh Water, or in Broth, than put them in the Pot with some other Broth well seasoned with Salt; Take up, and Garnish them with all that you have remaining of Garnish, upon a loaf stoved, and serve. 15. Pottage of Teals with Hypocrast. Take Teals, dress and cleanse them well, whiten them as above said, and being sticked within with some Lard, fry them a little with Lard or fresh Seam, than put them in the Pot; When they are almost sodden, you shall throw in it some Brignolls, with a piece of Sugar, and shall Garnish your Pottage with the Teals and Brignolls: 16. Brown Pottage of Larks. Take Larks, and draw them, whiten them, flower them, and pass them in the pan with Butter, Lard, or fresh Seam, until they be very brown, then put them in the Pot with good Broth and a bundle of Herbs, and seethe them; Stove well a loaf, which you shall Garnish with your Larks, Beef Palates; Mutton juice, and Lemon, then serve. 17. Pottage of young Pigeons. Take young Pigeons, scald them well, and put them in the Pot with good Broth and a bundle of Herbs; Seethe them well with a sheet of Lard, then take them upon a stoved loaf, and Garnish them with Artichokes and Asparagus fried, green Pease or Lettuce ●hen serve. 18. Pottage of Teal with the juice of Turnips. Take Teals, and roast them, than put them in the Pot with good Broth, next take some turnips, whiten them, flower them, and pass them in the pan, so that they be very brown, put them with your Teal and seethe them together, and when you will take up, strain the Turnips through a linen Cloth for to take out the juice of them, wherewith you shall Garnish your Pottage, together with your Teal, and with Pomgranats, then serve. 19 Pottage of Beatilles. Take your Beatilles, scald them well, pass them in the pan as a Fricasse of Pullet's, put them in the pot with good Broth, and let them consume well, stove a loaf which you shall garnish with your beatills, with much juice of Mutton and Rams-stones, then serve. 20. Pottage of Pullet's with Coliflowers. Put them in the Pot with with good Broth, seethe them with a bundle of Herbs, and season them well with Salt, Clove, Pepper; And grate a little Nutmeg or crust of Bread, when you are ready to serve, Garnish with them your loave stoved with Coliflowers, and Mutton juice, and serve. 21. Pottage of Pullet's in Ragoust. When they are roasted, cut them into quarters, than put them between two dishes after the manner of a Ragoust, with some Broth from the Pot; Stove your Bread in crust, and Garnish it with your Pullet's, putting about a few Mushrums and Sparagus, then serve. 22. Pottage of young Pigeons roasted. Put them in the Pot with good Broth well seasoned with salt and clove, seethe them: then stove your crusts and garnish them with your pigeons, and what you shall have to put in it; have a care that your pottage be brown, then serve. 23. Pottage of Goose with Pease-Broath. Take Geese or other, as you will, put them in the Pot and seethe them well, then take your Pease and seethe them well, then pass them through a strainer very fine, & put your Pease Broth into a Pot with a bundle of herbs, pass a little Lard in the pan, and when it is melted, throw it into the Pot, and when you will serve, stove your Bread with your Geese-Broath, then pour your Pease-Broath over it; Which to make green, you must not let your Pease to seethe outright, but when they are half sodden, stamp them in a Mortar, and strain them with good Broth; or if it is in winter, take Peetes or Sorrell; stamp and strain it, and power the juice about your Pottage when you are ready to serve. 24. Pottage of Goose-giblets. Whiten them well, and put them in the pot with broth, a bundle of herbs and a sheet of lard; seethe them well, so that being sodden they may show white, stove your bread, and garnish it with your giblets, which you shall whiten if you will, and put on them a few minced capars, then serve. 25. Pottage of Geese with Pease. Put your Geese in a pot with Broth, after you have dressed and whitened them well; Seeth and season them well; Fry your Pease a little in the pan, than put them into a small Pot with a little Broth, and when they are well s●dden, stove your Bread, and Garnish it with your Geese and with their Giblets, and with your Pease whole or strained, then serve Garnished with Lettuce. 26. Pottage of Salt-Goose with Pease-Broath. Your Goose being well salted, and cut into four quarters, if it be too much salted, make it fresher, then Lard it with great Lard, and seethe it well; When your Pease are sod, pass them through a strainer as Pease Broth, and season it well according to your Palate; Boil your Goose a very little in this Pease-Broath, stove your Bread with other broth if you have any in another Pot, and over the Pease-Broath you shall pour a little Mutton juice for to Marble it, then serve. 27. Pottage of Pullet's with green Pease. After your Pullet's are well scalded and trussed up, put them in the Pot with good Broth, and scum them well; Then pass your Pease in the pan with Butter or Lard, and stove them with some Lettuce whitened, than is, which you have steeped in fresh Watert Stove also your Bread, and then Garnish i● with your Pullet, Pease, and Lettuce, then serve. and serve. 28. Pottage of Pigeons with green Pease. It is made like that of Pullet's, but that, if you will, you need not strain your Pease into Pease-Broath. 29. Pottage of salt meat with Pease. Seethe well your salt meat, be it Pork, or Goose, or any other; take up and pour your Pease-Broath over it, then serve. 30. Pottage of young Rabbits. When they are well dressed, whiten them, and pass them in the pan with Butter or Lard, than put them in the Pot with good Broth, and a bundle of Herbs, and seethe them as it is fitting, stove well your Bread, and Garnish it with your young Rabbits, Mushrums and Truffles, and with what you have, then serve, 31. Pottage of Abatis of Lambs. After your Abatis are well whitened, put them in the Pot with good Broth, a bundle of herbs, & a sheet of Lard, that is a sheet of fat Lard or Bacon, seethe them well, and stove your Bread, and when you are ready to serve, pour a white Broth over it that is, yolks of Eggs and Verjuice, then serve. 32. Pottage of Larks with a sweet Sauce. Plume them, and draw them, than flower them, and pass them in the pan with Lard or fresh Seam, than put them in the Pot with good Broth, half a pint of white Wine, and half a pound of Sugar, and seethe them well; stove your Bread, Garnish it with your Larks, and serve. 33. Pottage of Knuckle of Veal. Put your Knuckle of Veal in the Pot with good Broth, Seeth and scim it well, put therein some white Succory; Stove your Bread, Garnish it with the Knuckle, Succory and Mushrums, then serve. 34. Pottage of a Breast of Veal. Whiten it in fresh Water, then put in the Pot with good Broth, seethe it, and put therein some good Herbs, and a few Capars, and all being well seasoned, take up on your stoved Bread, then serve, 35. Pottage of Mav●s, or Thrushes. Truss them up, and draw them, than flower them, and pass them in the pan with Butter or Lard, than put them in the Pot with good Broth, and seethe them well with a bundle of herbs; Stove your Bread, and Garnish it with your Thrushes, Beef-Pallats, and Mushrums, then serve. 36. Pottage of Tortoise. Take your Tortoises, cut of the Head and Feet, seethe them in Water, and when they are near sodden, put a little white Wine therein, some fine Herbs, and some Lard. When they are sod, take them out of the shell, and take out the Gall, cut them into pieces, and pass them in the pan with good Butter, than stove them in a dish, as also your Bread, with some of your Broth, Garnish it with your Tortoises well seasoned, with Asparagus cut, with juice and with Lemon, then serve. 37. Pottage of sucking Pig. After you have dressed him neatly, cut it into five pieces, whiten them in some Broth or fresh Water, and put them in the Pot with good Broth, put some fine Herbs to it, and a piece of Lard, but have a care they do not boil dry; Stove your Bread, and Garnish it with your Pig, the Head in the midst of the quarters, and the Purtnances or Abatis round about the dish, then serve. 38. Pottage of mined Mutton. Take a joint of Mutton, mince it with beef suet, or Marrow, and stove it in a Pot, stove also your Bread in a dish with the best of your Broths; After this, Garnish it with your Aches, or minced meat, together with juice, Combs, Beat●lles filled with dry Bread, otherwise Tailladins, that is, pieces of Bread of the length and bigness of a finger, in the shape of Lardons, which you shall pass in the pan with good butter, until they be brown, and as it were roasted, and stove it well also, then serve. 39 Pottage of Knuckle of Beef. Smother it well in a Pot, until it be almost boiled to pieces, and well seasoned with a bundle of herbs, Cloves, Capers, Mushrums, Truffles; Then stove your Bread, and Garnish it with your Knuckle and its implements. 40. Pottage of Capon with Rice. Take a Capon, dress it well, and put it in the Pot with good Broth well seasoned, take your Rice well picked, wash and dry it before the fire, then seethe it by degrees with good Broth; Stove your Bread, put your Capon on it, and Garnish it with your Rice; if you will, you may put some Saffron to it, and serve. 41. Pottage of Pullet's with Rice. It is made after the same way as the Capon; Dress them, truss them up, put them in the Pot, and season them alike; Make your Rice ready the same way, your Bread being stoved and Garnished as above said, serve. 42. Pottage of Knuckle of Beef with Tailladins. Whiten your Knuckle, seethe and season it well, and with the Broth seethe also your Tailladin; You shall put with it an Onion stuckt with Cloves, and a little thin, than stove your Bread, and Garnish it with the Knuckle and with your Tailladins, which are pieces of Bread of the length and bigness of one finger, passed and fried in the pan with Butter, or Lard, as above said, in the 38th. Article; If you will, you may put some Saffron in it, then serve. Capon with Tailladin, and all other meat is done the same way, and being made ready thus, it shall be called such meat with Tailladin. 43. Pottage of the Boiler, or great Pot. Stove some crusts of brown Bread with some good broth of your boiler, great pot or beef pot, seasoned with pepder, salt, and a little minced parsley, then serve; the first cuttings of loafes are served in the like manner, without parsley or pepper if you will. 44. Pottage of a Calfs-head fried. When it is sodden, take out the bones, and cut it into as many pieces as you will, than flower it and fry it with butter or lard, than stove your bread, and garnish it with what you have fried; serve the dish well filled and garnished, as with mushrums, pomgranats, or sliced lemons, and juice of lemons. 45. Pottage of fried Mutton with Turnips. Take the upper ends of the breasts of mutton, fry them, and seethe them well, until they be fit to receive the turnips, which after you have cut them into slices or pieces, and also well fried, you shall put with your mutton well sod, & seasoned with clove, salt, and a bundle of herbs; stove your bread, and take up; If your pottage is not thick enough, fry a little flower into the broth for to thicken it, and mix with it some white pepper and vinegar, then serve. 46. Pottage of the handles or knuckles of shoulders with Ragoust. When your handles or knuckles are whitened in fresh water, flower them, & pass them in the pan with butter or lard, seethe them in an earthen pan with all the implements which can abide seething, as sparagus, mushrums truffles, stove your bread or crusts with good broth, and garnish it with your handles or knuckles, sparagus, mushrums, and all what you have, then serve. 47. Pottage of roasted Woodcocks. After they are roasted, put them in the pot with good broth and a bundle of herbs, & seethe them well; then stove your bread▪ and garnish it with your woodcocks, and all what you have, then serve. You may also do in the same manner, as of the marbled partridge. 48. Half a Bisque. Take pigeons somewhat big, open them, and seethe them as the Bisque, whereof you will easily find the making, if you have recourse to the table, garnish and season them also the same way, so that it may be as good as the bisque, if you can, then serve. 49. Jacobin's pottage with cheese. Take a Capon garnished with his bones fitted, as wings and legs, & some cheese, whereof you shall make as many beads as of flesh, and you shall besprinkle all with almond broth, if you can; If it be not thick enough, alloy two or three eggs, and give it colour with the fireshovell. Now to make your broth the better, stamp the bones, and boil them with the best of your broths, well seasoned; stove your bread, which you may garnish with pistaches, lemons or pomgranats, then serve. A Table of the farced Potages. Pottage of farced capons. 1 Pottage of young pullets without bones farced. 2 Pottage of pullets farced. 3 Pottage of young pigeons farced. 4 Pottage of farced ducks. 5 Pottage of knuckles (or legs) of veal farced 6 Pottage of breast of veal farced. 7 Pottage of calfe's head without bones farced. 8 Pottage of lamb's heads without bones farced 9 Pottage of joint of mutton farced. 10 Pottage of farced goose. 11 Pottage of farced partridges. 12 Pottage of turkey farced. 13 2. How to make Farced Potages. 1. Pottage of Capons farced. After they are well dressed, take out the bones at the neck, and fill them up with all kind of beatilles, as young pigeons, the flesh of capon well minced with beef or mutton suit, and when they are well seasoned and trussed up, put them in the pot with good broth, seethe them, and stove your bread, which you shall garnish with your capons, and all sorts of beatills, and serve. 2. Pottage of farced cockerels without bones. After they are dressed, take out the stomach bone, fill them with godiveaux, which you shall make with the flesh of veal minced with raw yolkes of Eggs, chibbals, parsley, pepper, or spices according to your taste, all seasoned with salt, and after they are trussed up and whitened, put them in the pot, and garnish them with good seasoning, than stove them well, take up, and garnish with what you have, and serve. 3. Pottage of pullets farced. When they are well dressed, whiten them in fresh water, take up the skin of them with the finger, and fill them with a farce made of veal or brawn of capon, with suet and yolks of eggs, all well minced and mixed together, truss them up, and put them in the pot with good broth; stove your bread, garnish it with your pullets, hartichoks, bottoms, and sparagus then serve. 4. Pottage of young pigeons farced. After they are well scalded, dressed, the skin taken up, and filled as the pullets, whiten them in fresh water, and put them in the pot with good broth, seethe them proportionably, and season them with a sheet of lard, than stove your bread, and garnish it with your pigeons with their livers and wings with the juice of a leg of mutton roasted at the spit, and serve. 5. Pottage of Ducks farced. Draw them at the neck, fill them up with all the good things you have, as young pigeons, mushrums, trufles, sweetbreads, and other like, make your farce of a lean piece of fresh pork, minced with raw yolkes of eggs, parsley, chibols, pepper or spice, as you like best; sow your Ducks up again, whiten them in fresh water, and put them in the pot with good, broth, seethe and season them well; alloy a little flower with broth for to thicken your pottage, than stove your bread, and garnish it with your ducks, and all what you hare, then serve. 6. Pottage of legs of veal farced. Cut these legs as fare as the loin, take up the skin of them very neatly, and truss up the end of the handle or knuckle, then steep them in fresh water; take the flesh of them and take out the sinews, mince it with beef or mutton suet, lard, yolks of eggs, and fine herbs; when all is well minced & seasoned, fill them, and put them in the pot with good Broth, seethe them, and put in some Herbs according to the season, or a little white Succory; stove your Bread, and Garnish it with these legs, which you shall whiten with yolks of Eggs, and Verjuice if you will, then serve. 7. Pottage of a farced breast of Veal. Take a breast of Veal, open it at the nether end, make a farce with a little meat and suet, the crumb of a loaf, and all kinds of good Herbs, mince and season all; whiten this breast, and put in the pot with good broth; Seethe it with Capers, Succory or Herbs minced, stove your Bread, Garnish it if you will, and serve. 8. Pottage of a Calfe's head farced without bones. After it is well scalded, take up the skin thereof, seethe it, and when it is sodden, take out the bones, take out the brains and the eyes, for to set them in their place again; mince well the flesh with Beef-suet or Marrow, and raw yolks of Eggs, for to thicken the farce, than set the brains and the eyes into their room again; When it is farced, sow it neatly up again, whiten it well in fresh water, and put it in the pot with good Broth; seethe it well; and next, take some Calfe's feet, and fry them into Ragoust, seethe them half in water, cleave them in the middle, and pass them in the pan with Butter or Lard, put them into your pot with some Capers; then stove your Bread, Garnish it with this head and feet with the Capers, and serve. 9 Pottage of Lamb's heads without bones farced. Do as with the Calfe's head; after they are well scalded, take up the skin, seethe them, and when they are sodden, take the meat of them, and mince it with suet and Lard well seasoned according to your liking; Farce them with a piece of Liver, and of lights of Lamb, Beef-suet or Marrow, raw yolks of Eggs, parsley and fine Herbs, all well minced together, and whiten it, than put it in the pot with good Broth; seethe them well, and season them with fine Herbs; Stove your Bread, and Garnish it with the heads and Purtenances, which you shall whiten if you will with yolks of Eggs allayed with Verjuice, and serve. 10. Pottage of a joint of Mutton farced. Take a joint or two of Mutton, take out the bones, and mince the flesh very small with suet and Lard, then farce the skin with it, and sow it up very neatly, so that the end of the knuckle be very clean, and all well seasoned with salt and spice according to your taste; put it in the pot, and seethe it well with a bundle of Herbs, Capers, and Turnips; Stove your Bread, take up, and Garnish it with your Turnips, then serve. 11. Pottage of Geese farced. After they are dressed, take out the brisket, and farce them with what farce you will, than flower them, and put them in the pot with good Broth; Stove your Bread and Garnish it with your Geese, with Pease, Pease-Broath, or what you will and serve. 12. Pottage of Partridges without bones, farced. Take out the brisket, and take some Veal or some Capon-flesh, mince it, and season it according to your liking with Salt and Spice, or fine Herbs; Farce your Partridges with it very neatly, put them in the pot with good Broth, and seethe them well with a bundle of Herbs, stove your Bread, and Garnish it about the dish with Asparagus, and bottoms of Hartichoakes, then serve. 13. Pottage of Turkey farced. After it is well dressed, take out the brisket, and take some Veal and some Suet, which you shall mince very small; thicken your farce with Eggs, & mix with it some Beatilles, or young Pigeons, raw yolks of Eggs, put it in the pot with good Broth, and seethe it well: put some Chestnuts in it, Mushrums, and Truffles; stove one loaf of Bread, and Garnish it with what is in your pot, then serve. For to make the bundle of Herbs, take Chibals, Parsley and Thime, and tie them together. Pottage of Entrees (or first courses) which can be made in the Armies, or in the field. TVrkie with rasberies. 1 Joint of mutton after the Cardinal's way 2 Knuckle (or leg) of veal after the Epigram. 3 Loin of veal with pickle. 4 Ducks with ragoust. 5 Young pigeons with ragoust. 6 Young hens with ragoust 7 White pudding 8 Saucidges of brawn of partridges 9 Andovilles Chitterlings 10 Servelats 11 Pickled pullets. 12 Knuckles of shoulders after the Olivier 13 Piece of beef after the English way 14 Breast of Veal after the Estoffade. 15 Roasted partridges with ragoust. 16 Neat's tongue with ragoust. 17 Porcks' tongue with ragoust. 18 Tongue of mutton with ragoust. 19 Rump of mutton with ragoust. 20 joint of mutton after the Daub. 21 Turkey after the Daub 22 Cive of hare. 23 Breast of mutton with aricot. 24. Lamb with ragoust. 25 Surloin of veal with ragoust 26 Piece of beef after the Daub 27 Joint of mutton after the Legates way 28 Piece of beef after the Marotte 29 Rump of mutton roasted 30 Piece of beef and rumps of mutton after the natural 31 Pig after the Daub 32 Geese after the Daub 33 Geese with ragoust 34 Teal with ragoust 35 Turkey with ragoust 36 Pig with ragoust 37 Loin of Veal with ragoust 38 Larks with ragoust 39 Liver of veal fried 40 Veals feet and trotters with ragoust 41 Fat tripes with ragoust 42 Fried pullets 43 Young pigeons fried 44 Fricandeaux 45 Veal fried (or a fricasse of veal) 46 Fillet of veal with ragoust 47 Shoulder of veal with ragoust 48 Shoulder of mutton with ragoust 49 Breast of veal fried 50 Loin of roebuck (or wild-goate) with ragoust 51 Small ribs (or steaks) of mutton with ragoust 52 Beef after the mode 53 Beef after the Estoffade 54 Young rabits with ragoust 55 Loin of pork with sauce Robert 56 Partridge after the Estoffade 57 Capon with oysters 58 Young duck with ragoust 59 Tongue of mutton fried 60 Liver of veal with ragoust 61 Stewed pullets 62 Calves head fried 63 Liver of veal sticked 64 Purtnance (or giblets) of turkey 65 Shoulder of wild boar with ragoust 66 Legs of roebuck (or kid) 67 Joint of mutton after the Legates way 68 Farced pig 69 Sheep's trotters fried 70 Tongue of mutton roasted 71 Hash of roasted meat 72 Attereaux haslets 73 Hash of raw meat 74 Poupeton 75 Tourte of lard 76 Tourt of marrow 77 Tourt of young pigeons 78 Tourt of veal 79 Pie of Capon without bones 80 Pie of gaudiveau 81 Pie of assiette 82 Pie after the marrotte 83 Pie after the English 84 Pie after the Cardinal's way 85 Pullet's with ragoust in a bottle 86 Slice of beef very thin with ragoust 87 3. The way of making meat ready for the first courses. 1. Turkey with Raspis. When it is dressed, take up the brisket, and take out the flesh, which you shall mince with suet and some little of Veal-flesh, which you shall mix together with yolks of Eggs & young Pigeons, & all being well seasoned, you shall fill your Turkey with it, and shall season it with Salt, Pepper, beaten Cloves and Capers, than you shall spit it, and turn it very softly; When it is almost roasted, take it up, and put it into an Earthen pan with good Broth, Mushrums, and a bundle of Herbs, which you shall make with Parsley, thime, and Chibols tied together; for to thicken the sauce, take a little Lard sliced, pass it in the pan, and when it is melted, take it out, and mix a little flower with it, which you shall make very brown, and shall allay it with a little Broth and some Vinegar; then put it into your Earthen pan with some Lemon-juice, and serve. If it be in the Raspis season, you shall put a handful of them over it, if not, some pomegranate. 2. Joint of Mutton after the Cardinal's way. Take a Joint of Mutton, beat it well, and Lard it with great Lard, then take off the skin, flower it and pass it in the pan with some Lard, and seethe it with good Broth, a bundle of parsley, thime and Chibols tied together, Mushrums, Truffles or Beatiles well fried, and let the sauce be well thickened, then serve. 3. Legs Or Knuckles of Veal Epigram way. After they are well whitened in fresh water, flower them and pass them in the pan with melted Lard or fresh Seam; then break them and put them in a pot well seasoned with Salt, Pepper, Cloves, and a bundle of Herbs; put an Onion with it, a little Broth and a few Capers, than flower them with some past, and smother them with the Potlid, seethe them leisurely thus covered for the space of three hours, after which, you shall uncover them, and shall reduce your Sauce until all be the better thereby; put some Mushrums to it, if you have any, then serve. 4. Loin of Veal with Pickle. Beat it well, and Lard it with great Lard, Pickle it with Vinegar, Pepper, Salt, Spice, Clove, Lemon, Orange, Onion, and Rosemary, or Sage; after that, spit it and roast it, and baste it with the sauce until it be roasted; When it is roasted, stove it in the sauce, which you shall thicken with Chip or clean flower allayed with Broth, and shall Garnish your dish with Mushrums, Beef palates, or Asparagus, then serve. 5. Ducks with Ragoust. Lard them with great lard, and pass them in the pan, than put them into an earthen pan or into a pot, and put therein some good seasoning with salt, beaten spice, chiboles, and parsley according to your ; seethe them well, and garnish with what you shall find to come nearest to the colour, then serve. 6. Young Pigeons with ragoust. Plume them dry, draw them, and pass them in the pan with lard, or fresh seam, put them in the pot with good broth, and seethe them with a bundle of herbs; when they are sodden, garnish them with their livers, and with sweetbreads of veal, let all be well seasoned with salt and spice, then serve. 7. Young Hens in ragoust. Take them after they are well mortified, and lard them with great lard, then pass them in the pan, after you have cut them into halves, put them in the pot with good broth and a bundle of herbs; season and seethe them well with truffles, mushrums, or some small pieces of roasted meat, to wit of mutton or fresh pork, for to give them savour; garnish them with their livers, pistaches, or lemon, then serve. 8. White puddings. Take the guts of mutton, and scrape them so that they be very clear, then take four pounds of fresh pork suet, and mince it very small; take also the brawn of two capons, mince them as dust, and mix them with your Suet, next put to it fifteen raw Eggs, one pint of Milk, the crumb of half a white loaf, season all well with the spice of Saucidges, and a little Anisseed; the spice for Saucidges is prepared thus; Take Pepper, Cloves, Salt, and Ginger, beat them well together, then pour all into the guts with a brass or white latin instrument made for that purpose, and whiten them in milk & roast them on the Gridiron with a fat paper under them, then serve. 9 Saucidges with the brain of Partridges. After your Partridges are roasted, take the brain out of them, and mince it very small, take some fresh porck suet, four times as much as of minced meat, mix all together, well seasoned as the white pudding, put also some milk to it proportionably, and power all into some mutton guts, as the white pudding, which you shall also whiten in milk, and shall tie them at the ends; roast them leisurely upon some fat paper. If you will, you may pour it into the guts of a sucking Pig, or Turkey, then serve. 10. Andovilles, Chitterlings. Take Cauldrons of Veal, and mince them (or cut them small) with some Pork suet, some Lard, and some Porks flesh, stove them all together in a pot; it being sodden and cold, you shall mix with it a little Milk, and some raw Eggs, than you shall pour it into the great gut of a Hog, with the same seasoning as the white pudding: Make some with half milk and half water; when it is made, roast it on the gridiron with a fat paper, and serve. 11. Servelats. Take a Beefs gut, and scrape it well, take some lard, some pork, or mutton flesh, or any other you will, and after you have minced it well, stamp it with pepper, salt, white wine, clove, fine herbs, onion, and a little of fresh porks suet, then pour your implements into this gut, cut into pieces according to the length of a Servelat, which you shall tie at the end, and shall hang it on the chimney. When you shall use them, seethe them in water, and about the latter end, put into it a little wine, and some fine herbs; when they are sodden, you may keep them one month. Serve. 12. Pullet's pickled. Take your Pullet's, cut them in two, and beat them, then steep them in Vineager, well seasoned with salt and spice. When you will serve, flower them, or else make for it a small paste with two raw eggs, and a little flower allayed with these eggs; fry them with melted lard or fresh scame; and after they are fried, put them in their pickle to stove a little, then serve. Knuckles, or Handles of Shoulders, Oliveir way. Break them, and whiten them in fresh water, and wipe them, after they are flowered, pass them in the pan with lard, or fresh seam. When they are well fried, put them in the pot with very little broth, and put a bundle of herbs with it, a little onion fried with mushrums, capers, stones, and beefs palates, all well seasoned with salt, spice, or pepper; cover them with the lid, and make a piece of soft paste for to close up the pot, lest it doth take vent, put it on some few coals, and seethe them leisurely, then serve. 14. Piece of Beef after the English, or Chalon fashion. Take a piece of beef, of the breast, and seethe it well; when it is almost sodden, take it up, and lard it with great lard, then spit it, with a pickle under it in the dripping pan. The pickle is made as for the loin of veal; with this pickle you shall baste it with a bundle of Sage, if it sticks not fast to the spit, take some sticks, and tie it at both ends. After it is roasted take it off, and put it into an earthen pan, than stove it with its pickle, until you are ready to serve. Garnish it with what you will, with capers, or turnips, or with both together; or with beef palates, or parsley, or with the pickle itself, so that it be well thickened, then serve. 15. Breast of Veal after the Estoffade. Let it be of a Veal very white and fat, put it in the oven in an earthen pan, and underneath some sheets of lard, and season it, then cover it, until it hath taken colour, and that it be more than half baked: Afterwards fry into it some mushrums, palates of beef, capers, and sweet breads, so that they may mix, and make an end of baking together. 16. Partridges with ragoust. Dress them, and stick them with three or four Lardons of great lard, than flower them, and pass them in the pan with lard or fresh seam, then seethe them in an earthen pan, let them consume well, and season them well with salt and spice. When you will serve, take some lard, and beat it in a mortar, mix it with your ragoust, and serve. 17. Neat's tongue with ragoust. Lard it with great lard, than put it in the pot, seethe it, and season it with a sharp sauce; when it is almost sodden, let it cool, stick it, spit it, and baste it with its ragoust, until it be roasted, and after you have taken it off, stove it in its sauce with a little onion stamped, a little lard, and a little vineager, then serve. 18. Porks tongues with ragoust. Take them fresh, and pass them in the pan with lard, then seethe them well in a pot, and season them with a haut goust; when they are almost sodden, you shall mix into them an Onion stamped, truffles, dry meal, and a little white wine, and shall stove them in their own broth; when they are sod, serve. 19 Tongue of Mutton with ragoust. Take many of them, and after they are well sodden, flower them, and pass them in the pan, stove them with good broth, and pass in them a little onion, mushrums, truffles, and parsley, all together, well seasoned with salt and pepper according to your own palate, with a little verjuice and vineager, then serve. 20. Loin of Mutton with ragoust. Take it sticking to the joint, lard it all over with great lard, and seethe it with a piece of beef; when it is half sodden, take it up, flower it, and pass it in the pan, than put it into an earthen pan with good broth, and season it well with mushrums, capers, beef palates; cover it, and let it seethe well, then serve. 21. Joint of Mutton after the Daub. Lard it well with great lard, th●n put it in the pot, and season it well; when it is almost sod, put to it some white wine proportionably, and make an end of seething of it with fine herbs, lemon or orange peel, but very little, by reason of their bitterness; when you will serve it, garnish the brims of the dish with parsley, and with flowers. 22. Turkey after the Daub. It is done after the same way as the joint of Mutton, except that you must bind it fast before you set it a seething, plentifully garnished with salt, and all kind of spice, the same seasoning, white wine, &c, Serve it with parsley. 23. Cive of Hare. Take a Hare, cut it into pieces, put it in the pot with some broth, seethe it well, and season it with a bundle of herbs when it is half sodden, put a little wine to it, and fry into it a little flower with an onion, and a very little vineager; serve with a green sauce, and readily. 24. Breast of Mutton into an aricot. Pass it in the pan with butter or melted lard, than put it in the pot with broth, and season it with salt; when it is half sodden, pass also in the pan some turnips cut in two, or otherwise, mix them together, without forgetting a little lard, fried with a little flower, an onion minced very small, a little vineager, and a bundle of herbs, serve with a short sauce. 25. Lamb with ragoust. Roast it, than put it into an earthen pot with a little broth, vineager, salt, pepper, clove, and a bundle of herbs, a little flower, a little onion stamped, capers, mushrums, lemon, orange peel, and all being well stoved together, serve. 26. Sirloin of veal with ragoust. Cut it into ribs, flower them, and pass them in the pan with lard, than put them in the pot, and seethe them with a little broth, capers, sparagus, truffles, and when all is well stoved, serve. 27. Piece of beef after the daub. After it is half sodden, lard it with great lard, and put it to seethe again with the same broth if you will; then after it is well sodden and seasoned, not forgetting the wine, serve as the leg (cut shoulder wise.) 28. Joint of Mutton after the Legate's way. After you have chosen it well, beat it well, take off the skin and the flesh off the knuckle, whereof you shall cut off the end; lard it with mean lard, flower it, and pass it in the pan with lard or fresh seam. When you see it very brown, put it in the pot with one spoonful of broth well seasoned with salt, pepper, clove, and a bundle of herbs; you may put in it caper's, mushrums, truffles; smother it with a lid closed up with flower, neither too soft, nor too hard, allayed in water, and seethe it on a few coals the space of three hours. When it is sodden uncover it, and garnish it with what you have to put to it, as stones, bottoms of Artichokes, sweetbreads, and a short sauce, and about the dish lay cut lemon, or pomegranate. 29. Piece of beef after the Marrotre. When it is almost sodden, lard it with great lard, then make a pasty of brown paste of the bigness of your piece of beef, well seasoned of all what you will, and garnished alike with capers. After it hath been seething a very long while with broth, pass into it onion and garlic stamped, then serve. 30. Loin of Mutton roasted. After it is well roasted, take off the skin, cover it with salt, crumbs of bread, and minced parsley; then pass it in the pan before, not on the fire, then serve with verjuice and parsley about the dish. 31. Piece of Beef, and Loin of Mutton after the natural. Take a piece of Beef from the Shambles, powder it with a little salt, not too much, lest you may have occasion to use the broth; seethe it well, and take off what hath been salted, as the skins: If you will, salt it again, and powder it with small salt; serve with parsley, or fried bread about the dish, and sometimes with small pies, or some thickening of ragoust. The Loin of Mutton after the natural is done as the piece of Beef; when it is well sodden, take off the skin, powder it with salt, garnish the dish about with parsley, and serve it warm. 32. Pig after the Daub. After it is well dressed, cut it into five parts, then pass on it a little of great lard, and put it with broth, white wine, fine herbs, onion, and being well seasoned with salt, and other ingredients, serve with parsley about the dish. The short sauce remains with it into a gelee to serve cold; you may put to it some Saffron if you will. 33. Goose after the Daub. Lard it with great lard, and seethe it well, then put to it a pint of white wine, and season it well with all what is fitting for a Daub. If you will pass it on the gridiron, and serve cut into four, with a Sauce Robert over it, you may. 34. Goose with ragoust. Take a Goose, cut it into four; after it is well beaten, flower it, and pass it in the pan, then seethe it with some broth, season it with all kinds of spice, and with a bundle of herbs, garnish it with all it's Abatis, or Giblets, which are the liver, gisard, wings, and neck; let the sauce be short and thickened, with yolkes of eggs allayed in verjuice, then serve. 35. Teals with ragoust. After they are dressed, lard them with middle laid, pass them in the pan, and stove them with well seasoned broth, than put them again with a little lard and flower, onion, capers, mushrums, truffles, pistaches, and lemon peel all together, then serve. 36. Turkey with ragoust. Cleave it, and beat it, then stick it, if you will, with great lard, flower it, and pass it in the pan, and then stove it in an earthen pan with good broth, well seasoned and garnished with what you will; seethe it to a short sauce, and serve. 37. Pig with ragoust. After it is dressed, take off the skin if you will, then cut it into four, flower it, pass it in the pan, being well seasoned for the taste; garnish it with capers, truffles, mushrums, and serve with a short sauce. 38. Loyn of Veal with ragoust. After it is well beaten, lard it with great lard, and sp●t it, then when it is half roasted, stove it with good broth, and make a sauce with flower and onion fried, garnish with mushrums, artichokes, sparagus, truffles, and its kidney sliced, serve. 39 Larks with ragoust. After they are dressed, draw them, crush down their stomaches a little, flower them and fry them with lard; after they are very brown, stove them, and season them with capers and mushrums; you may put in them some lemon peel, or some juice of a leg of Mutton, or some orange, or a bundle of herbs; take off the fat, and serve with what you have to serve. 40. Liver of Veal fried. Cut it into very thin slices, then pass them in the pan with lard or butter, well seasoned with salt, pepper, onion minced very small, and one drop of broth, vineager, or verjuice of grapes; and for to thicken the sauce, put therein some chip of bread well fried; you may serve it without stoving, lest it should harden, with capers, mushrums, and garnished about the dish with what you have. 41. Calf, and Sheep's trotters with ragoust. After they are well sodden flower them, and pass them in the pan with lard, or fresh seam; then stove them with a little broth, a little verjuice, a bundle of herbs, a piece of lemon, and some flower fried, all well seasoned, and the sauce short, mix some capers with it, and serve. The Sheep's trotters are done the same way, after they are well sodden, and the worm taken away, flower and fry them with lard or fresh seam, and stove them with a little broth and verjuice, a bundle of herbs, a piece of lemon, and flower fried, all well seasoned, and a short sauce, mix some capers with it, and serve. 42. Fat tripe with ragoust. After it is very white, and well sodden, cut it very small, fry it with lard, parsley, and chibols, and season it with capers, vineager, flower fried, and an onion; stove it, and serve. You may also another way, mix with it yolkes of eggs and verjuice for thickening. Another way. Take it very fat, cut it and powder it with salt, and crumbs of bread, roast it on the gridiron, and season it with verjuice of grapes, or vineager, or juice of orange, or of lemon, then serve. 43. Pullet's fried. After they are dressed, cut into pieces, and well washed, boil them in good broth, and when they are almost sodden drain them, and then fry them. After five or six turns, season them with salt and good herbs, as parsley, chibols, etc. alloy some yolkes of eggs for to thicken the sauce, and serve. 44. Young pigeons fried. After they are well scalded, cut them into pieces, and pass them in the pan with lard and butter, half one, half other; when they are well fried, throw into it chibols, parsley, sparagus, pepper, salt, beaten cloves, besprinkle them with broth well seasoned, and serve them whitened, or not. 45. Fricandeaux. For to make them, take some veal, cut it into small slices, and beat them well with the knife hart, mince all kinds of herbs, beef, or mutton suet, and a little lard, and when they are well seasoned, and allayed with raw eggs, roll them among those slices of flesh, for to seethe them in an earthen or tourtie pan; when they are sodden, serve them with their sauce. 46. Fricasse of Veal. Take some veal, and cut it into thin slices, flower them a very little, and pass them in the pan, and season them with salt, with an onion stuck with cloves, than stove them with a little broth, and the sauce being thickened, serve. 47. Fillet of Veal with ragoust. Lard it with great lard, spit it, and roast it a little more than half; stove it with a little broth, and a bundle of herbs, and cover it well; when it is sodden, serve with a sauce thickened with chip of bread, or with flowers and an onion; serve it garnished with truffles and mushrums. 48. Shoulder of Veal with ragoust. Whiten it, and flower it, then pass it in the pan, when it is very brown, stove it in an earthen pan when it is almost sodden, season it with a bundle of herbs, all kinds of beatilles, mushrums, fry into it a little flower, a little onion minced, and a little vineager, then serve. 49. Shoulder of Mutton with ragoust. Beat it well, and take off the skin, than flower it, and pass it in the pan with butter or melted lard, than stove it with good broth, a bundle of herbs, and a good seasoning, garnish it with what you have, among other things, with capers, and serve. 50. Breast of Veal fried. After it is whitened, seethe it in a great brass pot, or in another pot; it matters not if it doth seethe with other meat; after it is sodden, open it between, and make a liquid paste with a little flower, eggs, salt, and a little parsley, than wet it with this seasoning; next, fry it with fresh seam, or melted lard; when you have taken it out, throw over it one handful of very green parsley, and very dry, that is, passed in the pan with butter very hot, and very brown, serve. 50. Loin of Roebuck with ragoust. When it is well stuck, spit it, and when it is half roasted, baste it with pepper, vineager, and a little broth; thicken the sauce with some chip of bread, or allayed chippings, then serve. 52. Small ribs of Mutton with ragoust. Slice them, then beat and flower them, then pass them in the pan, after they are fried, put them with good broth and capers, and all being well seasoned, serve. 53. Beef a la mode. Beat it well, and lard it with great lard, then seethe it in a pot with good broth, a bundle of herbs, and all kind of spices, and when all is well consumed, serve with the sauce. 54. Beef after the Estoffade. Cut it into very thin slices, and being well beaten, flower them, and pass them in the pan with lard; then put them in an earthen pan, or in a pot with good broth, all well seasoned, serve with a sharp sauce. 55. Young Rabbits with ragoust. You may fry them as Pullet's, or pass them in the pan with a little flower mixed with the butter, than stove them with good broth, and season them with capers, juice of orange or lemon, and a posy, or chibol; serve. Another way. After they are roasted, cut them into pieces, pass them in the pan, and stove them in a dish with juice of orange, capers, a few chip of bread; let the sauce be of haut goust, and short; serve. 56. Loin of Fork with a sauce Robert. Lard it with great lard, then roast it, and baste it with verjuice and vineager, with a bundle of sage. After the fat is fallen, take it for to fry an onion with, which being fried, you shall put under the loin, with the sauce wherewith you have basted it. All being a little stoved together, lest it may harden, serve. This sauce is called sauce Robert. 57 Partridges after the Estoffade. Lard them with great lard, and pass them in the pan with butter or melted lard; when they are very brown, put them in the pot with good broth, and seethe them well seasoned. For the garnish, you shall have truffles, mushrums, fried sparagus, wherewith you shall stove them, serve with lemon and pistaches. If the sauce be not thickened enough, take a little flower, or of your thickning, and do not thicken it too much, left it be too thick. 58. Capon with Oysters. After your Capon is dressed, and barded with lard, and with buttered paper over it, roast it, and as it roasteth, put under it a dripping pan; after you have well cleansed your Oysters, you shall whiten them, if they are old: when they are well cleansed and whitened, pass them in the pan with what is fallen from your Capon, and season them with mushrums, onion stuck, and a bundle of herbs. After they are well fried, you shall take out the bundle of herbs and the rest, you shall put it into the body of the Capon, which you shall stove with a few capers, then serve. 59 Young Ducks with ragoust. After they are dressed, pass them in the pan with butter or lard, than stove them in an earthen pan with good broth, and a bundle of herbs, all well seasoned; when they are well sodden, and the sauce well thickened, put in it caper's, mushrums, truffles, and serve. 60. Tongues of Mutton fried with ragoust and fritters. Take your Tongues, cleave them in the midst, then pass them in the pan with butter or melted lard, and season them well, then put them into a dish with verjuice and nutmeg; afterwards take a little flower and allay it with an egg, and the sauce which is under your tongues, which you shall pour into these implements; fry it with melted lard, or fresh seam; after it is fried, throw into the pan one handful of parsley, and have a care that it may remain very green; serve them dry, or with a pickle, and the rest of your sauce. 61. Liver of Veal with ragoust. Lard it with great lard, and put it in the pot well seasoned with a bundle of herbs, orange peel and capers; and when it is well sodden, and the sauce thickened, cut it into slices, and serve. 62. Stewed Pullet's. Cut them very small, and seethe them with a little broth, white wine, and very new butter, season them with chibols, and parsley minced together; when they are sod, alloy some yolks of eggs, with some verjuice for to thicken the sauce, and serve. 63. Calf's head fried. After it is dressed and sod, you shall take out the bones, than you shall make a liquid paste with eggs well seasoned; dip this head into it, and fry it with fresh seam; after it is well fried, powder it with salt, juice of lemon or verjuice; then serve it with fried parsley. 64. Liver of Veal sticked. Stick it very thick with Lardons, then spit it, and make a pickle under it, wherewith you shall baste it as it doth roast, to the end that the pickle may turn itself into a sauce; after it is roasted, stove it with capers, and serve. You may use Veal liver for to thicken sauces; and at other times for to make Grey pudding. 65. Abbatis, or Purtenances, or Giblets, of Turkey. Whiten them in fresh water, and seethe them with good broth, when they are almost sod, pass them in the pan with lard, and good seasoning; let the sauce be short, and serve. 66. Shoulder of Wildboare with ragoust. Lard it with great lard, than put it into a kettle full of water, with salt, pepper, and a bundle of herbs; take heed you do not season it too much, because the broth must be reduced to a short sauce: When it is more than half sod, you shall put to it a pint of white wine, clove, and a leaf of laurel or bay, or a twig of rosemary; then when it is well sod, and the sauce short, you shall thicken it, which for to do, you must melt some lard, and fry a little flower into it, then put to it an onion minced very small, give a turn or two in the pan, and pour it into your sauce, which you shall stove with capers, and mushrums, after all is well seasoned, serve. 67. Legs of Roebuck, or Wild-goate. They may be done as the shoulder of Wild-boare; as also the loin and the shoulder; or else after you have larded them with great lard, you may pass them in the pan, likewise with some lard and flower, after which you shall seethe them with broth, and shall thicken the sauce alike. 68 Pig farced. Take him from under the sow, blood him in water ready to boil, scald him, cut him between the thighs, take up the skin, the tail, the feet, and the head, then let them steep till you have use for them; let the body alone, you will find it afterwards well enough; for to farce it take some veal and beef suet, rufle them well after the way of Gaudiveaw, then fill the skin with it, with mushrums passed in the pan, young pigeons, sweetbreads, a bundle of fine herbs, and with all what you have, until it hath the shape of a pig, sow up what is open, truffe it up, and whiten it in water, ready to spit it. An hour and an half before dinner spit it through the head, wrap it up with buttered paper, and tie it at both ends with splinters of wood, and as it is roasting baste it with butter. When it is roasted, take off the paper and the thread, so that it may not seem to have been farced, then serve. The body of this Pig being dressed, whiten it but very little, stick it well, and roast it as if it were whole, or like a Lamb; when it is roasted, you may serve it with a green sauce. 69. Calf's feet fried. After they are well sod, cut them very small, and pass them in the pan with lard or butter; after three or four turn, put to it chibols, and parsley minced together. Immediately after put into it a very little of b●oth, and season all well. When it is ready to serve, allay some eggs proportionably to your meat; as for four feet, three eggs, with verjuice of grapes, or common verjuice; you may use Gooseberries instead of verjuice of grapes; then your sauce being short, mix your thickening with it, and serve. Sheep's trotters are done the same way, take them very white, and well sod, cut them very small, and take out the worm which is in them, than fry and season them with parsley and chibols minced together; make your thickening as abovesaid, mix it, and serve. 70. Mutton tongues roasted. Dress them and cut them in the midst, then bestrew them that some crumbs of bread, and small salt may stick on them, and put them on the gridiron; make a sauce with little broth, new butter, chibols and parsley whole, a few chip, salt, pepper, nutmegs, all passed together in the pan, than stove the tongues with the sauce; when you are ready to serve, garnish your plate or dish, if it is in winter, with capers, lemon juice, or mushrums, then serve. Another way. After they are sod, season them, and cut them in the middle, then fry them with a liquid paste. Serve with lemon juice, and fried parsley, than garnish. Another way with ragoust. Cleanse them well, take off the palates, and cut them in the midst, put also on them crumbs of bread, and small salt, roast them, and after they are roasted, put them in the dripping-panne under the roast meat; make a sauce with parsley, chibols, or onion minced small, fresh butter, and verjuice of grapes, and when you are ready to serve, allay the yolkes of eggs in your sauce, and pour it on your tongues, then serve readily. Another way. Take your Tongues half sod or roasted, dress them, than stove them in a pot with some broth, and pass them in the pan with melted lard, a little meal, some minced onion, all well seasoned, serve them garnished with what you have, among the rest, with minced capers, with a short sauce. Another way. After your Tongues are roasted and sticked, serve them stoved in a short sauce, thickened as above; or else you may stove them with a sweet sauce. 71. Achis of roast meat. The Achis of roasted meat, be it Gallimaffree, or other, is thus made. After you have taken up the skin, cut the shoulder near the handle, take out the bones out of the handle, and put the skin before the fire; you shall also take out the spade bone, and mince the meat very small with capers and parsley; which being done, stove it with a chibol or an onion sticked, all well seasoned; and to the end that your Achis be the more dainty, put in it a little crumbs of bread and new butter, if you will; put it into a dish or on a plate, and besprinkle it with its juice, or with some other, and the skin over it, then serve; you may garnish it with pomegranate, lemon, or sod bread. The Achis of Partridge is done the same way, except that you may feed it with juice, and garnish it with what you will think fit. 72. Haslets. Take a fillet of Veal, cut it into very thin slices, where there is no strings; stick your slices with lardons, and bake them in a tourtre pan covered, than stove them with a little broth, thicken your sauce, and serve them garnished. 73. Achis of raw meat. Take what meat you will, take out the strings, and mince it well, whitened or not, mince with it twice as much of beef suet near the Kidney, having taken out the fillet; then, when all is well minced, and well seasoned, alloy it with broth, and stove it, you may garnish it with Chestnuts, or what you shall have fit to garnish with; when it is sod, serve with fat. 74. Poupeton. Take some flesh of veal, and beef suet, or mutton suet, mince them well together, and season them, mix some eggs with it for to allay the farce, and then cut three or four bards of lard, over which you shall spread your minced flesh, which you shall cover with young Pigeons, b●atilles, sweetbreads, sparagoes, mushrums, yolks of eggs, stones, combs, hartichoaks, and over all that, you shall yet put some flesh, and all being well seasoned, bake it, then serve. 75. Tourte of lard. Take some Lard, cut it, and melt it between two dishes, season it like the Marrow tourte, which you shall find in the next article; when it is baked, serve. 76. Tourt of Marrow. Take some Marrow, and melt it, after it is melted, fry it, and mix it with sugar, yolks of eggs, pistaches, or almonds stamped; next make a very thin sheet of fine paste, on which you shall lay your implements, bind it if you will; bake it, and serve it sugared. 77. Tourte of young Pigeons. Make your paste fine, and let it rest; then take your young Pigeons, cleanse and whiten them; if they are too big, cut them, and take gaudiveaux, sparagoes, mushrums, bottoms of hartichoaks, beef marrow, yolks of eggs, cards, beef palates, truffles, verjuice of grapes, or gooseberries; garnish your Tourte with what you have, without forgetting the seasoning, then serve. 78. Tourt of Veale. Take a piece of Veal, whiten it, and mince it with twice as much of beef suet, after it is well seasoned, make a sheet of fine paste, put your meat on it, in the middle of which you shall put what you have, as beatilles, etc. Sugar it if you will, and when it is baked, serve. 79. Pie of Capon without bones. After you have taken out the bones, farce it within with all kinds of beatilles, and ovillets, mushrums, truffles, marrow, capers, cards, sweetbreads, and gaudiveaux, when it is farced, dress it up on fine paste, bind it with buttered paper, tie it with a thread, and cover it well seasoned, when it is baked, serve. 80. Pie of Gaudiveau. Dress up your paste into an oval, garnish it with your Gaudiveaux, in the midst of which you shall put all kind of garnish, as mushrums, the livers of fat capons, cards, yolks of hard eggs, sweetbreads, and season all well, bind it at the top with paste, and when it is baked, serve with a sauce of verjuice, yolks of eggs and nutmegs. 81. Pie of Assiette. Take some flesh of Veal and Beef, or Mutton suet, make with them a kind of gaudiveaux, then dress up your paste very neatly half a foot high, and fill it with a bed of flesh, and over it another bed of mushrums, another of cards or cardeaux, or of young Pigeons, beef palates, stones, and yolks of eggs, so that the upper bed be of your gaudiveaux, cover and season it, then serve. 82. Pie after the Marotte. Take some Rye flower, which you shall salt, make your paste with it, and dress it up in the shape of a pie, then take a hare or two, or two joints of mutton with a little beef suet, which you shall mince together very small, and season it, then make up your pie, on the top of which you shall leave a vent; after it hath been baking three hours, take it out, and fill it with good broth, put it into the oven again, and when it is quite baked, serve. 83. Pie after the English. Take a young Hare, or a Hare, mince it well with beef, or mutton suet, or even with the brawn of Capon, mix well all together, and season it, put in it, if you will, capers and sugar. Make your paste thus; after it is flowered, spread it, and plate it into three or four doubles, as a napkin, laying some new butter on each bed of the paste, so that to one pound of paste, there be half a pound of butter proportionably. After it is thus made, let it rest a while, and then make up your pie, which you shall garnish at the outside with buttered paper; bake it well, endore it with the yolk of an egg, and serve. 84. Pies after the Cardinal's way. Make up your Pies very high and very narrow, fill them up with gaudiveaux, and cour them so, as the lid be also very high; then serve them, specially for a garnish to a piece of beef, or upon a plate. 85. Pullet's with ragoust in a bottle. Take all the bones out of a Pullet, put the skin thereof into a bottle without of●er, and leave without the overture or hole of the neck, which you shall tie to the neck of the bottle, then make what farce you will, with mushrums, truffles, sweetbreads, young pigeons, sparagus, and yolks of eggs, wherewith you shall fill up the Pullet or Capon's skin, which you shall tie up, and let slip into the bottle, which must be stopped with past; seethe your Ragoust well seasoned in the great pot, out of which you shall take it, a little before you serve, and stove it before the fire, and when you are ready to serve, cut this bottle with a diamond, so that the bottom may remain full and whole, then serve. A note of the meats which may be served in the Second. THe pheasant 1 The Wood-henne 2 The Rogue 3 The Turtle dove 4 The young Hare 5 The Quail 6 The partridge 7 The Capon 8 The young pigeons 9 Crammed pullets 10 Turkey 11 Young Ducks 12 Wood-pidgeons 13 Young pullets 14 Lamb 15 Teal 16 Goose 17 The young Wild-boare 18 Young rabbits 19 Thrush 20 The Rail 21 Young partridges 22 Young Quails 23 Young Turkeys 24 Plouvers 25 Loin of Stag 26 Filet of stag 27 Loin of Roebuck (or of Wild-goat) 28 Ortolans 29 Fieldfares 30 Woodcocks 31 Snipes 32 Stockdoves 33 Loin of Veal 34 Pig sticked 35 Wild-goose 36 Tame goose 37 Water-hennes 38 Capon with watercresses 39 Sucking pig after the natural 40 Cus blanes (white blanes) 41 Heron 42 Chine of Hare 43 Shoulder or loin of Wildboare 44 Tame pork 45 Fawn of a Hind 46 Fawn of Roebuck 47 Fillet of Roebuck 48 Breast of Veal farced 49 Sirloin of Mutton 50 Loin of Mutton 51 Rib of Beef 52 Neat's tongue fresh 53 Joint of Mutton after the Kingly way (a la 54 Joint of mutton farced 55 Fat young Hen 56 Bauters de paué 57 Shoulder of Veal roasted 58 Liver of Veal 59 Larks 60 Wild-duck 51 The way of dressing and serving meat for the second Courses. 1. The Pheasant. WHiten it on the fire, that is, plump it on the Gridiron, and leave it one wing, the neck, the head, and the tail, stick it with lardons, and wrap up what hath feathers with buttered paper; roast it, serve, and unwrap it. The Hen, and the Rogue are done the same way. 2. The Turtle dove. When it is dressed, stick it, and spit it. 3. The young Hare. After it is dressed, whiten it on the fire, endore it with its blood, stick it, and spit it; when it is roasted; serve with a Poiurade, or with a sweet sauce. 4. The Quail. After it is dressed, whiten it on the fire, and bard it with a bard of lard, which you shall cover with vine leaves in their season; when it is roasted, serve. 5. The Partridge. After it is dressed and whitened on the fire, you must stick it well, roast it, and when it is roasted, serve. 6. The Capon. After it is dressed, if it be exceeding fat, bard it with a fat paper, and put into it an onion stuckt, some salt and a little pepper, when it is roasted, serve. 7. Young Pigeons roasted. As they come out of the Dovecoat, blood them in water, then scald and dress them; you may bard them if you will with Vine leaves over them, or stick them; when they are roasted, put a poiurade under them, and serve. 8. Pullet's fed with corn, or crammed Pullet's. You must plume them dry, dress them and whiten them on the fire, then stick or bard them, roast them, and serve. 9 Turkey. It must likewise be plumed dry, whiten it on the fire, roast it, and serve. 10. Young Ducks. Dress them, and whiten them on the fire, and if you will, stick on them four little roses of lardons upon the four joints; when they are roasted, serve with a Porurade. 11. The Wild-pidgeons. After it is well dressed, stick it, spit it, and serve. 12. Cockerels. Dress them, and whiten them on the fire, then stick and roast them, and serve. You may serve them dry, or with a sauce made with water, salt, pepper, and chibols minced. You may also serve them with ragoust, as the Sea-henne, of which hereafter. 13. Lamb. If it is fat, after it is roasted, throw on it the crumbs of bread with a little salt and parsley, if you will, and serve. 14. Teals. After they are well dressed, spit them, and when they are roasted, serve them with Orange. 15. Goose. As it comes from the mother scald and dress it, cut off the neck close to the body, and the legs, and after it is whitened on the fire, and trussed up, set it a roasting, and make a farce to put under it, with its liver, and store of good herbs minced together, which you shall pass in the pan with lard or butter, and some yolks of eggs, all well seasoned, and serve. 16. Young Wildboare, or Grice. Take off the skin as fare as the head, dress it, and whiten it on the fire, cut off the four feet, stick it with lardons, and put in the body of it one bay leaf; or some fine herbs; when it is roasted, serve. 17. Young Rabbits. Dress it, whiten it on the fire, stick and roast it with verjuice under it, and serve. After it is roasted, you may put some salt, a little pepper and juice of orange in the body of it, and stir all well together, then serve. 18. The Thrush. After it is pulled, truss it up, and whiten it, stick it and spit it; put a tossed under it, and a sauce with verjuice, a little vinegar, onion, and orange peel, then serve. So is done the Fieldfare. 19 The Rail. It is done as the Thrush, without drawing it, serve. 20. Young Partridges. Dress them and whiten them on the fire, stick them with lardons, roast it with verjuice under it, then serve. 21. Young Quails. They must be barded with vine leaves in the season. 22. Young Turkeys. Pull them warm, let them mortify, then dress them, and whiten them on the fire, stick them and roast them, then serve. 23. Plover. After it is pulled, truss it up, and whiten it, than lard it, and roast it; serve with a sauce and a tossed under it. 24. Loin of Stag. Take off all the skins, stick it, and spit it, serve with a Poiurade. The Fillet is done up like the Loin with Poiurade. The Loin of Roebuck is also done the same way. 25. Ortolan. After it is dressed, truss it up, and bard it with lard, and vine leavs over it in the season; In the Spring it must be drawn; after it is roasted, serve. 26. The Woodcock. When it is pulled, truss it with its bill, which is instead of a prick, whiten it on the fire, and stick it; roast it with a tossed under it, in the way of a Poiurade, with juice of orange, then serve. The Snipe is done after the same way. 27. Another way for the Snipe. Dress it as the Ortolan, only that some do draw them, which is very fitting at any other season but Winter, because these birds, in the Spring, Summer, and Autumn, live on nothing but Caterpillars, Aunts, Lice, Herbs, or Leaves of trees; but howsoever, drawn or not, bard it with vine leaves in the season, spit it and roast it, so that it be not too dry, and serve. 28. The Stockdove. After it is dressed, whiten it on the fire, stick and roast it, with a Poiurade under it, and serve. 29. Loin of Veal. After it is mortified, and whitened, stick it very thick, roast it, and make a ragoust with verjuice, a little water, a little vinegar, orange peel, and chip of bread, then serve it well seasoned. 30. Pig sticked. Take off the skin, cut off the head, and the four feet, whiten it in warm water, and stick it, or if you will, bard it half; when it is roasted, serve with crumbs of bread, and salt upon it. 31. Wild-goose. After it is dressed, whiten it on the fire, and lard it only on the quarters like a little rose, roast it and serve. The tame Goose is done the same way. 32. Water-henne. After it is pulled, draw it, whiten it on the fire, stick and roast it with a Poiurade under it. 33. Capon with Watercresses. Barde it with lard, and roast it, season your Cresses with salt and vinegar, or otherwise, dead it in the Capon sauce with a little vinegar, then serve. 34. Sucking Pig to the natural. Take it from the Sow, scald it, dress it, and roast it with a bundle of herbs, salt, and pepper in the body of it, then serve. Another way. Take it also from under the Sow, blood it, water ready to boil, and when it is scalded, empty it at the side, truss up the fore feet towards the neck, and they behind with a prick, whiten it in warm water, and slice it on the body; for to roast it, put into the stomach of it an onion sticked with cloves, fine herbs, a little butter, salt, and a little pepper, then sow up the overture, of hole, and roast it: That you may not be troubled with basting of it, rub it with Olive oil, thus he taketh a good colour, and the skin is very tender; when it is well roasted, serve garnished with flowers. You may baste it with salt and water, or else rubbe it with some lard. 35. Cus blanes or Thiastias. Pull them, and leave them their heads, and draw them, truss up their legs as the Woodcocks, then whiten them on the fire, and stick them, or if you will in little roses on the thighs; when they are roasted, serve with a Poiurade under. 36. Heron. Pull it, and draw it; then seek our six galls which are on the body of it, and a seventh which is within, ttuss up the legs along the thighs, whiten it on the fire, and stick it, wrap up the neck with buttered paper, then roast it, and when it is roasted serve. 37. Chine of Hare. After you have taken off the skin, and emptied him, cut him chine-way, that is, as far as the shoulders, then take off three skins which are on't, then truss it up behind, stick and roast it, and serve with a Poiurade. 38. Shoulder or loin of Boar. After you have beaten it well, take the Venison out of it, which is commonly called the Lard; then stick it roast it, and serve with a Sauce Robert, or with a Poiurade. As for the Loin, lard it with great lard, and pass it in the pan with fresh scam and flower, then seethe it with broth and water in a great earthen pan, or kettle, season it well, and when it is almost sod, put into it one pint of white wine, and all being reduced to the proportion of a sauce, you may serve it under the shoulder, or if you will serve it dry, it must be of a more haut goust. 39 Pork. You may disguise it near hand like the Boar, that is, that after you have beaten it well, you shall endore it with blood, and a while after stick it, and spit it, not forgetting well to endore the feet with blood before it be roasted, serve it as the Boar, with sauce, or without it. 40. Fawn. Before it be mortified too much, dress it very neatly, truss it up, and take off some skins which are on it, and look like slime; then whiten it on the fire for to stick it, so that it be not too much whitened, because it would put you to too much trouble; take heed also lest you burn the head, or lest the hair of it become black, spit it, and wrap the head with buttered paper; when it is roasted, serve with a Poiurade. 41. Fawn of Roebuck. Dress it as the above written, trusle it up; and lard it, wrap up the head also with buttered paper, and when it is roasted, serve it with a poiurade, orange, or sweet sauce. 42. Fillet of Roebuck. After you have stuck it, roast it wrapped up with buttered paper, after it is roasted, serve it with a poiurade. Another way. You may lard it with mean lard, and stick it on the top with smaller lardons; when it is at the spit, make a pickle under it, and after it is roasted, stove it, and serve. 43. Breast of Veal farced. Take it white and fat, and let it steep in water till your Farce is ready, which you shall make thus; Take of the flesh of a Fillet of Veal, beef suet, crumbs of bread boiled, capers, mushrums, a few fine herbs, and yolks of eggs, mince all together well seasoned, and farce the breast with it; which being done, close it up with pricks, or sow it up, and whiten it in warm water; this is to serve it boiled. For to roast it, put into your Farce palates of beef and other things, and fill it not so much as for to boil, after you have stuck it, and spitted it, make under it what ragoust you will; after it is roasted, and the sauce well seasoned, stove it with it, and serve. 44. Sirloin of Mutton. To serve it with ragoust, into stakes, or whole, you must pass it in the pan with butter, or melted lard, being flowered, than stove it with broth, a bundle of herbs, and some capers, and for to thicken the sauce, fry a little flower with some lard, and when the flower is brown, put to it a minced onion, and a drop of vinegar; let all stove together, and serve garnished with what you have. You may roast it stuck with parsley, and when it is roasted, serve it dry, or with verjuice of grapes. 45. Loin of Mutton. After it is well mortified, lard it with great lard, and spit it; make a pickle with onion, salt, pepper, a very little of orange or lemon peel, broth and vinegar; after it is roasted, stove it with the sauce, which for to thicken, you shall use a little flower passed in the pan with some lard, as abovesaid; garnish it with what you have; capers are good for it, and some Anchovies. You may give it the thickening of turnips strained, serve. 46. Rib of Beef. Take a rib of the first piece well interlarded, with the fat very white, spit it, when it is almost roasted, take up the Fillet, and baste it with a little broth. For to make your ragoust, cut it into very thin slices, with two or three chibols, whole or otherwise, salt pepper, a little of chip of bread, or any thickening you have, then mix all together, and stove without covering; serve the ragoust with a little vinegar, or juice of a leg of mutton; you may mix it with what you have; have a care that the rib of beef be not black with too much roasting. 47. Neat's tongue fresh. Seethe it, dress it, stick it, and roast it on the spit, after it is roasted, cut it along in the midst, and serve with such ragoust as you will. Another way. Stove it with a little wine, sugar, and clove, until the sweet sauce be made; and if it is not strong enough, put in it a drop of vinegar, then serve. 48. Joint of Mutton after the Kingly way. Take a good joint of Mutton, big and short, beat it well, take off the skin, and take out the Knuckle bones, flower it, and pass it in the pan with lard or fresh seam; then seethe it with a little broth well seasoned with mushrums, trousfles, and beatilles; when it is almost sod, fry a little flower with an onion, a drop of vinegar, and a little beaten lard, stove all together, serve with a short sauce, and garnished with pomegranates, or lemon sliced. 49. Joint of Mutton farced. You shall find the way of farcing of it in the discourse of the Potages; after it is farced, stove it with good broth and a bundle of herbs, fry into it flower, mushrums, and stakes for to garnish, seethe well all together, and thicken the sauce well, with what sharpness you will, lemon, orange or verjuice, serve garnished with what you have over your small stakes. 50. Fat hen. Dress it, cut off the extremities of it, and lard it with mean lard; after it is flowered, pass it in the pan with lard or fresh seam, than stove it with good broth, and season it, when it is almost enough, fry into it mushrums, fat liver, a little flower, and an onion stuckt with cloves, after all is well sod, and the sauce well thickened, you may serve it garnished with pomegranate. Another way. You may farce it with Oysters, or with young Pigeons, and with all other Beatils; seethe it the same way, and garnish with what you have, then serve. Another way. Cut it in half, pass it in the pan, season it, and garnish as before, then serve. Another way. After it is sticked or barded with a paper over the bard, roast it; when it is well roasted, powder it with crumbs of bread and small salt, then serve it with poor man's sauce, verjuice or orange, and in winter with cresses. 51. Batteurs de pave. To put them with ragoust, cut off the head and the feet; after they are dressed, lard them with mean lard, flower them, and pass them in the pan with butter or melted lard, than stove them with broth well seasoned, a bundle of herbs and mushrums; fry into it a little flower and onion, and after that all is well stoved, serve with a sauce thickened with what thickening you will. 52. Shoulder of Veal roasted. After it is well whitened in water, or on the fire, which will be the fit and better, stick or bard it with lard, or if you will, as it roasteth, baste it with butter, after it is roasted, strew on it crumbs of bread, and small salt, and serve. You may serve it roasted with a Poiurade. 53. Liver of Veal. Lard it with mean lard, then stick it, warm the spit about the place where it ought to remain, and as it doth roast, baste it with a Poiurade, compounded of chibols, salt, onion stuckt, pepper, and a little broth; after it is roasted, stove it in the sauce, then serve it whole, or into slices, and let the sauce be well thickened, with what thickening you will. 54. Larks. Roast them stuck or barded with lard; after they are roasted, if they are barded, bestrew them with crumbs of bread, and small salt, and serve. 55. Wild-goose. You may put it the same way as the batteur de pave, and with what garnish you will. You may also roast and serve it with a Poiurade. You may take this advice, that you are to garnish your dishes with flowers, according to the season and commodity. The way of making ready some sauces. The sauce called Poiurade is made with vinegar, salt, onion, or chibols, orange, or lemon peel, and pepper; seethe it, and serve it under that meat, for which it is fitting. The Green-sauce is made thus; Take some green corn, burn a tossed of bread, with vinegar, a little pepper and salt, and stamp all together in a mortar, and strain it through a linen cloth, then serve your sauce under your meat. The sauce for the young Rabbit, or for the Rabbit is such. After they are roasted, you put some salt and pepper in the body, with some orange juice, and stir all well together. For young Partridges, orange, or verjuice of Grapes. Another sauce for the Thrush and the Rail, is to put some toasts under the spit, and when your birds are almost roasted, you take away your toasts, and set them apart, and take vinegar, verjuice, salt, pepper, and orange peel, boil all together, and having put in your toasts, serve. The Fieldfare, and the Woodcock are served with toasts, and a Poiurade under. The Plover is served with a sauce made with verjuice, orange or lemon peel, a drop of vinegar, pepper, salt, and chibols, not forgetting toasts. The Snipe will have the same sauce. The Stockdove with a Poiurade. The Pig and Lamb with a green sauce. A Table of the Intercourses (or Middle-courses) for the Flesh days. FEet and ears of Pork 1 Small vails of stag 2 Venison pasty 3 Slice of pasty 4 Pastry of Gammon of bacon 5 Trouffles with ragoust 6 Dry trouffles 7 Trouffles after the natural 8 Omelets of Purtenances, beatilles. 9 Sweet breads of Veal fried. 10 Sweetbreads sticked 11 Sweetbreads with ragoust 12 Liver of Roebuck 13 Liver of Roebuck in omelet. 14 Vdder of Roebuck 15 Cows udder 16 Colliflowers 17 Cream of Pistaches 18 Gammon with ragoust 19 Gammon roasted 20 Gammon in slices 21 Thrush 22 Pickled Pullet's 23 Purtnances, Abatis of Lamb 24 Larks with ragoust 25 Gelee 26 Gelee of Heart's horn 27 Green gelee 28 Red gelee 29 Yellow gelee 30 Gelee of colour of Violets 31 Blew gelee 32 White meat 33 Salát of Lemon 34 Hash of Partridges 35 Rissoles fried 36 Rissoles puffed 37 Fritters of Marrow 38 Fritters of Apples 39 Fritters of Artichokes 40 Pets de putain (the farts of a Whore 41 Paste spun 42 Lemon passed 43 Almond passed 44 Paste of Pistaches 45 Ramequin of Kidneys 46 Ramequin of flesh 47 Ramequin of cheese 48 Ramequin of soot 49 Ramequin of onion 50 Ramequin of garlic 51 Ortrlans 52 Neat's tongue with ragoust 53 Tongue of pork with ragoust 54 Tongue of pork perfumed 55 Tongue of pork boiled with ragoust 56 Neat's tongue 57 Young Pigeons 58 Fat liver 59 Fat liver on the gridiron 60 Fat liver baked in the ashes 61 Fat liver fried into fritters 62 Purtenances 63 Tourte of Franchipanne 64 Nulle 65 Nulle with Amber 66 Green Nulle 67 Fricasles fried Artichokes 68 Fried Artichokes 69 Artichokes with Poiurades 70 Artichokes bottoms 71 Mushrums 72 Mushrums farced 73 Mushrums fried 74 Mushrums after the Olivier 75 Omelet of gammon 76 Tortoise 77 Tourte of Pistaches 78 Eggs after the Portugeses weigh 79 Eggs minions (or delicate) 80 Eggs spun 81 Eggs after la Varennes way 82 Eggs of snow 83 Eggs after the Huguenots way 84 Cardons of Spain 85 Asparagus with white sauce 86 Asparagus with ragoust 87 Asparagus with cream 88 Tongue of mutton with ragoust 89 Tongue of mutton sticked 90 Tongue of mutton on the gridiron 91 Salat of pomegranate 92 Head of Wildboare 93 Slice of head of wildboare 94 Slice of head with ragoust 95 Green pease 96 Rams-stones 97 Falats of beef 98 Arbolade (tensie) 99 Young Pigeons 100 Fieldfares 101 Young Patridges 102 5. Discourse of the Entre-mets or Intercourse. 1. Ears, and feet of pork. AFter they are well sod, pass them in the pan with butter or melted lard, and little onion, and season them well. Stove them in a little pot with a little broth, and when the sauce is well thickened, put to it a drop of vinegar with some mustard, if the season be of it, and serve. 2. Small purtenances of Stag. After they are well dressed, seethe them in a pot, and when they are well sod, stove them with wine, next pass them in the pan with some lard, all being well seasoned; then stove them again between two dishes with a little onion, and good broth, and when the sauce is very short, serve. 3. Venison pasty. If the flesh is hard, beat it, take off the skins of the top, and lard it with great lard, seasoned with salt, pepper, vinegar, and beaten cloves. If it is for to keep, make your paste with Rye-meal, without butter, salt, and pepper; bake your pie for the space of three hours and an half, after it is baked, stop with passed the hole which you have left for to give it vent, and serve into slices. The manner is to seek out the side, where the lard is most seen, and being cut very thin to serve it. 4. Pastry of gammon. Unsalt it well, and when it is unsalted enough, boil it a little, and take off the skin round about, then put it in brown paste as Venison, and season it with pepper, clove, and parsley; you may also lard it as venison; bake it proportionably to its bigness; if it is thick, five houtes; if it is less, less time will serve. After it is cold, serve it in slices. 5. Trouffles with ragoust. Peele them very neatly, so that no earth may remain on them, cut them very thin, and fry them with a little lard, or with butter, and a little parsley minced, and a little broth; after they are well seasoned, stove them, so that the sauce be little thickened, and serve them on a plate garnished with pomegranate and lemon, if you have any, with flowers and leaves. 6. Dry trouffles. Wash them well in Wine, seethe them with thick or gross wine, a little vinegar, salt, and pepper in abundance; after they are well sod, let them rest in their broth, that they may take salt, then serve them in a napkin folded or no. 7. Trouffles after the natural. After they are well washed with wine, seethe them with salt and pepper, and when they are well sod, serve them in a folded napkin, or on a plate garnished with flowers. 8. Omelets of beatilles. Take your beatilles, which are, combs, stones, and the wings of young pigeons, seethe them well, and after they are sod, and seasoned, drain them; take some eggs, whereof you shall take out more than half of the whites, beat them, and when they are well beaten, put into them your beatils very clean; then take some lard, and cut it into pieces, pass it in the pan, and with your melted lard, or even with the pieces if you will, make your Omelet very thick, and not too much fried, and serve. 9 Sweetbreads. Let them not be too old, steep them in water, and whiten them well, and dry them; cut them into slices, and season them with salt, flower them, and fry them with fresh seam, or melted lard, so that they be very yellow and dry, put to it the juice of an orange or lemon, and serve them readily. 10. Sweetbreads stuck. Take the fairest you can get, and best shaped, whiten them in cold water, stick them, and put them on a prick, roast them very neatly, and after they are roasted, serve them with the juice of a lemon upon them. 11. Sweetbreads with ragoust. After they are whitened, cut them into slices, and pass them in the pan, or whole, if you will, with lard, and well seasoned with parsley, chibol whole, mushrums, and trouffles, and after they are well stoved with good broth, and the sauce being short and well thickened, serve. 12. Liver of Roebuck. As it comes warm out of the body of the Roebuck, cut it into small slices, pass it in the pan with lard, take out the mammocks, fry it well, and season it with a little parsley, and a whole chibol; stove it with little broth, then serve with the sauce well thickened. 13. Liver of Roebuck in Omelet. After it is taken out of the body of the beast, mince it very small, and make your Omelet of it with lard, and let it not be too much fried, but let it also be enough, and serve. 14. Vadder of Roebuck. After you have whitened it well in water, cut it into round slices, and fry it with juice of lemon, or seethe it with some ragoust. After it is fried, or sod, mince it very small, and make an Omelet of it with lard, as that of the beatils above written, then serve with the juice of lemon. 15. Cow's Vdder. Seethe it well, and when it is well sodden, cut it into slices, and garnish your entrees with it, or pass it in the pan with fine herbs, and chiboll whole; season all well, and stove it with the best of your broths; so that it be of a high taste, and the sauce well thickened, then serve. 16. Coliflowers. After they are well cleansed, seethe them with salt, and a piece of fat or of butter; after they are sod, peal them, and put them with very fresh butter, one drop of vinegar, and a little nutmeg, for garnish about the dish. If you will, serve them alone, do them alike, and when you are ready to serve, make a sauce with good fresh butter, one chibol, salt, vinegar, nutmeg, and let the sauce be well thickened: You may put in it some yolkes of eggs; then garnish your plate warm, and put your sauce over it, and serve. 17. Cream of Pistaches. Take one handful of Pistaches stamped, and a quart of milk, boil it with an implement of meal, which you shall mix with it; when it is almost sod, alloy six yolkes of eggs with your Pistaches, and a little butter very new, put all in a pan with store of sugar, and a little salt. If you will, you may put in it Musk or Amber also, with much sugar, but very little Musk; beat all well together, and serve garnished with flowers. 18. Gammon with ragoust. Sod or not, cut it into very thin slices, than put them in the pan with very little wine, than stove them with a little pepper, few chip of bread, and very small, and juice of lemon, then serve. 19 Gammon roasted. Cut it into slices, and steep it into a little broth, and a drop of vinegar; make it lukewarm, then take it out, and put crumbs of bread upon and under it; roast it well, and after the sauce hath boiled a very little, put it under it; then serve well garnished with flowers or leaves. 20. Gammon in slices. After it is well sod, cut it fittingly, and very thin, then serve. 21. Thrushes. Dress them neatly, cut off the wings, the legs and the neck, and draw them, flat them a little, than flower them, and fry them with lard, than stove them with broth well seasoned, and a small bundle of herbs; when they are enough, and the sauce well thickened, serve them with the juice of lemon on them, and garnish about with a whole lemon sliced. 22. Pickled pullets. After they are well dressed, cleave them in two, if they are small, break their bones, and set them a pickling with vinegar, salt, pepper, chibol, and lemon peel; let them steep therein, till you have occasion to use them, and then set them a draining, flower them, and fry them in fresh seam or lard; after they are fried, stove them a very little with their pickle, then serve with a short sauce. 23. Abbatis of Lamb with ragoust. Take the feet, the ears and the tongue, pass them in the pan with butter or lard, a chibol, and some parsley, than stove them with good broth, when they are almost enough, put in it some minced capers, broken sparagus, the juice of mushrums or trouffles, and season all well; serve neatly with a sauce well thickened with what thickening you will, and a garnishing of leaves and flowers, and above all, let your Abbatis be very white. 24. Larks with ragoust. After they are well pulled, draw them, flat them, flower and pass them in the pan with butter or lard, than stove them with good broth, a bundle of herbs, and a few minced capers, all well seasoned; after they are enough, and the sauce well thickened with what thickening you will, serve with pistaches, or pomegranate, and slices of lemon. 25. Gelee. For to make Gelee, take a Cock, take off the skin; take also a leg or knuckle of Veal, and the four feet, break and whiten them, than put them into a new earthen pan and seethe them for the space of three hours and a half; and when all is almost sod, put in it some white wine very clear; when you have put it in, strain your meat through a napkin; take your broth, and put it in a pan or pipkin on the fire; when it is ready to boil, put in it five quarterns of sugar, and when it boyles, power into it the juice of six lemons, and the whites of a dozen of very new laid eggs; after all hath boiled, put it into a very clear strainer, and mix in it what colour you will, musk it, and serve. 26. Gelee of Heart's horn. Take Harts horn rasped; for to make three dishes of Gelee, you must take two pounds of Heart's horn, seethe it with white wine two hours, so that after it is boiled, there may remain to make up your three dishes with; strain it well through a napkin, and then put it in a pan with one pound of sugar, and the juice of six lemons; when it is ready to boil, put in it the whites of a dozen of new laid eggs, and as soon as you have put them in, pour all into the strainer, and set it up in a cool place; serve it natural, and garnish it with pomegranates and lemon slices. 27. Green Gelee. Take your ordinary Gelee, as it is above described, and take some green colour, which you shall mix with your Gelee, then serve. 28. Red Gelee. As your Gelee comes out of the strainer, steep it with very red Beets, well sod, and rasped, strain all together through a linen cloth, and set it a cooling, then serve, and garnish with other colour. In the like manner you may make Gelee yellow, violet, and blue. 29. White meat. Take the thickest of your Gelee, make it lukewarm with Almonds well stamped; strain them together through a napkin, and mix a drop of milk with it, if it is not white enough; after it is cold, serve, and garnish with other colour. 30. Salad of Lemon. Take Lemons, what quantity you will, peel them, and cut them into very thin slices, put them with sugar, orange, and pomegranate flowers, then serve neatly. 31. Achis of Partridges. After your Partridges are roasted, take up the brawn, mince it very small, alloy it with good broth, and season it; then stove it with a chibol, and when you will serve, add to it the yolk of an egg, and the juice of a lemon, and garnish it with what you will, as Pistaches, Pomegranate, and Lemon sliced, then serve. 32. Rissoles fried. Take the brawn of Partridges, or of other meat, mince it very small, and season it well; then make your sheet of paste very thin, and dress up your Rissoles with it, which you shall fry with fresh seam or melted lard. 33. Rissoles puffed. They are made the same way, but that the meat of them must be a little fatter; after they are well seasoned, fry them neatly, and serve. You may also make Rissoles in the same manner with any other kind of meat; serve them with sugar, and sweet waters on them. 34. Fritters of Marrow. Before the specifying the several kinds of Fritters, it is fitting first to give here a general model of them. Take some Cheese, stamp it well in a mortar, or in a dish, and if it is very hard, put a little milk with it, than some flower and eggs proportionably; season all with salt, and pass it with fresh seam, or refined butter for the lean days; serve with abundance of sugar, and a little orange, flower water, or rose-water on it. If you will make Fritters of Marrow of Beef, take the biggest pieces of Marrow you have; after they are steeped, cut them into slices, fit them in your paste, fry them, and serve in the like manner. Apple Fritters are done the same way. 35. Fritters of Artichokes. Take the bottoms of Artichokes, and seethe them half, and after you have taken out the choke, cut them into slices, make a preparation with flower and eggs, some salt, and a little milk, than put your Artichokes in it, and when your fresh seam is hot, put them into it, one slice after another; fry them well, and serve. 36. Pets de putain. Make your Fritters passed stronger than ordinary, by the augmentation of flower and eggs, then draw them very small or slender, and when they are fried, serve them warm with sugar and sweet water. 37. Paste spun. Take Cheese, and bray it well; take also as much flower, and a few eggs, all seasoned, seethe it in a Pipkin, as pap well sod, that is to say, something firm, and pass or strain it through a passing or straining pan, upon some fat paper; after it is sod, spin or draw the paste in what sort you will, then fry it, and serve it pyramid-wise with sugar and sweet waters. 38. Lemon paste. It is made the same way, but that you mix Lemon with it, you must serve it as abovesaid, well garnished with flowers. The Almond paste, and the paste of Pistaches are made the same way. 39 Ramequin of kidney. Take out the Kidney of a Loin of Veal roasted, mince it with parsley or garlic, and the yolk of an egg, then spread your implements well seasoned upon bread; which you shall tossed in the pan, or on the gridiron, and shall serve all dry; you may put sugar on it if you will. You may make toasts of Kidney of Veal almost the same way, but that you must put to it neither parsley nor onion; but the Kidney being well seasoned, you spread it on your tostes, which you shall also cause to take a colour in the pan before the fire; and when you serve, you may sugar them, and even mix some sugar in the implements if you will. 40. Ramequin of flesh. Take what meat you will mince it very small, and after it is minced, alloy it with an egg, and season it as it ought, roast them in the pan, and serve with the juice of a Lemon. 41. Ramequin of Cheese. Take some Cheese, melt it with some butter, on onion whole, or stamped, salt and pepper in abundance, spread all upon bread, pass the fire shovel over it red hot, and serve it warm. 42. Ramequin of soot of chimney. After your bread is passed in the pan with butter or oil, powder it with soot, with salt, and much pepper over it, and serve it warm. 43. Ramequin of Onion. Take your Onions, and stamp them in a mortar, with salt and much pepper; you may put to it some Anchovies, well melted with a little butter, your onions being upon the bread fried in oil or butter, pass the fireshovel red hot over it, and serve. The Ramequin of Garlic is done the same way. 44. Ortolans' with ragoust. Dress them, and pass them in the pan with butter, or melted lard; after they are fried, stove them in a small pot with a little broth, and season them well; for to allay the sauce, mix with it sweetbreads, the juice of meat, and mushrums, and when all is well sod, serve garnished with Pistaches and Pomegranate. 45. Tongue of pork with ragoust. After it is salted and sod, cut it very thin, and stove it with little broth, then pass it in the pan with melted lard, onion stamped, and one drop of Vinegar; after this serve with the juice of a Lemon, and garnish with Capers, and with all what you have. Mix with it in the season verjuice or gooseberries. 46. Tongue of pork perfumed. After it is sod, serve it dry, and garnish with what you will, be it flowers or other thing. You may open it in the midst. 47. Tongue of pork boiled with ragoust. Seethe it half salted, than broyl it; make for it also such sauce as you will, so that it be well thickened, and well seasoned, then serve. You may stick it with lard, and roast it on the spit, basting it with a pickle, which you shall make under it well seasoned, and with such, quantity of salt as you shall judge fitting; when it is roasted, serve. 48. Neat's tongue. Seethe it salted, with water, and towards the end put in some wine; after it is sod, peel it, and when you are ready to serve, cut it into round slices, or cleave it, then serve. 49. Young Pigeons. To put them with ragoust, take them as they come from under the mother, kill them, and scald them, then after they are dressed, whitened and flowered, pass them in the pan, and then stove them in a pot with good broth, well seasoned, and a bundle of herbs; let them be well sod, and the sauce thickened, serve with minced capers, mushrums, sweetbreads, and all what you can have of assortment for young Pigeons. 50. Fat liver with ragoust. Take the fattest and clearest, cleanse them, and put them into warm water, to take away the bitterness, but take them out again presently; after they are dried, pass them in the pan with butter or fresh seam, and stove them with little broth, parsley, and whole chibol; when they are enough, take out the chibol, and serve with a sauce well allayed; you may put in it trouffles, mushrums, and sparagus. 51. Fat liver on the gridiron. Put it on the gridiron, and powder it with crumbs of bread and salt; after it is broiled, pour the juice of a Lemon upon it, and serve. 52. Fat liver baked in the ashes. You must bard it with lard, and season it well with salt, pepper, beaten cloves, and a very small bundle of herbs, then wrap it up with four or five sheets of paper, and set it a baking in the ashes as a Quince; after it is baked, take heed you do not lose the sauce with stirring of it, take the upper sheets of paper off of it, and serve it with the undermost, if you will, or on a plate. 53. Fat liver fried into fritters. You may judge how it ought to be done by the foregoing discourses, concerning ragousts, frying, and fritters. 54. Beatilles. Take wings, livers, and con bes, all being well whitened in water; seethe the combs by themselves, and when they are sod, peel them, than stove all together, with good broth well seasoned, and when you are almost ready to serve, fry the combs and beatils with good lard, a little parsley, and chibols minced; put them again to stove in their broth, until you be ready to serve; you may mince with it some yolks of eggs. Serve. 55. Tourte of Franchipanne. Take a milk cadle, that is, boiled milk, and make thus your preparation for to make your Cream. Take a little flower, which you shall boil with your milk, when it is enough, took five yolks of eggs, and mix all together, with stamped Pistaches, Almonds, a little salt, and much sugar; then make your paste; work it with the whites of eggs and salt, and let it rest; make of it six very thin sheets of paste, and butter them one after another; spread your cream upon your six sheets, and make other six, and lay them one after another well buttered, and specially the uppermost, for to give it a colour; after it is baked in a tourt pan, or on a plate, change it into another, and sugar it, then serve with flowers. You may make the Tourt of Franchipanne with any other tourt of Cream, and serve it as abovesaid. 56. Nulle. Take one dozen of yolks of eggs, and two or three whites, put in it a little cream, a little salt, and much sugar, beat well all together, and then pass it through a straining pan, then lay it upon a plate, or in a dish, and when you are ready to serve, seethe it on the chafing dish, or in the oven; when it is baked, serve with sugar and sweet waters, and garnish with flowers. 57 Nulle with Amber. Take some Cream, or very new milk, alloy the yolks of eggs, very little salt, sugar, musk, or amber; and when you are ready to serve, make a bed of your implements, and one bed of juice of orange, and so successively to the number of five or six, then pass the fire-shovel red hot over them, garnish with sugar or musk, or water of orange flowers, and serve. 58. Green Nulle. It doth differ from others only in the colour, which you shall give it as to the gelee. 59 Artichokes fried. Cut them almost into bottoms, take out the choke, and throw them into boiling water for to whiten them, dry them, and flower them, then fry them with fresh seam, or refined butter; serve them warm, and garnish with fried parsley, which to fry, it is necessary that it be very green, and that it be not wet. 60. Artichokes fried. Cut them into four quarters, cleanse them, and take out the choke, then whiten them in warm water, and drain them, flower them with flower and small salt; let the fresh seam, or refined butter, or melted lard be very warm, and then put your Artichokes in it, and fry them well, then set them a draining, and put into your frying one handful of very green parsley, which you shall put on your Artichokes, when it is very dry, and serve. 61. Artichokes with Poiurade. Cut your Artichokes into quarters, take out the choke, and whiten them in very fresh water, and when you will serve, put them on a dish with pepper and salt, then serve. 62. Bottoms of Artichokes. Take off all the leaves, and cut them as far as the choke, then seethe them with broth, or with water, butter and salt; after they are sod, take them out, pick them, and take out the choke; then put them with butter and salt, and when you will serve, make a sauce with very fresh butter, one drop of vinegar, nutmeg, and the yolk of an egg, for to thicken the sauce, then serve, so that they be very white. 63. Mushrums with ragoust. After they are well cleansed, pass them in the pan with very fresh butter, parsley minced, and chibol, season and stove them, and when you are ready to serve, put into it the juice and peel of lemon, and a little white meat, then serve. 64. Mushrums farced. Choose the best shaped for to contain the farce, which you shall make with some meat, or good herbs, so that it be dainty, and allayed with yolks of eggs, than your mushrums being farced and seasoned, put them into a dish upon a bard of lord, or upon a little butter, seethe them, and serve garnished with juice of lemon. 65. Mushrums fried. Whiten them in fresh water, and then dry them, then pickle them with a little vinegar, salt, pepper, and onion; and when you are almost ready to serve, make a liquid paste allayed with yolks of eggs; fry your mushrums, serve and garnish. 66. Mushrums after the Oliver. After they are well cleansed, cut them into quarters, and wash them in several waters, to take off the earth; when they are well cleansed, put them between two dishes with an onion and some salt, then set them on the chase dish, that they may cast their water; press them between two plates, take very fresh butter, with parsley and chibol, and fry them, than stove them, and after they are well sod, you may put to them some cream or white meat, and serve. 67. Omelet of gammon. Take one dozen of eggs, break them, take out the whites of half a dozen, and beat them; then take of your gammon as much as you will think fitting, mince it, and mix it with your eggs; take some lard, cut it and melt it, pour your Omelet into it; let it not be too much fried, and serve. 68 Tortoises. Cut off the feet, the tail, and the head, set the body a seething in a pot, and season it well with fine herbs, when they are almost sod, put some wine to them, and boil them well; after they are sod, take them up, and cut them into pieces, and take a special care to take out the gall; then fry them with butter or lard, parsley and chibol, than set them a stoving with a little broth, and when you are ready to serve, allay the yolk of an egg with some verjuice, mix them together, and serve well seasoned. 69. Tourte of Pistaches. Melt some butter, and put in it six yolks of eggs with some sugar; stamp one handful of Pistaches, and mix them together with a corn of salt, then make your sheet of paste, and dress it up, put your implements in it, make or shape up your tourt, and bind it with buttered paper; when it is baked, serve it with sugar, and garnish it with lemon peel preserved. 70. Eggs after the Portugals way. Take many yolks of eggs, and one pound, or half a pound of sugar, with which you shall make a syrup, which being made, you shall mix it with your eggs, with one drop of orange-flower water, and seethe them; after they are enough, make a cornet with buttered paper, and well doubled, put your eggs in it, and being cold, then take off the paper, and put these eggs on a plate the sharp end upward, sugar it, and garnish it with the pear called nompareill (or non such) cinnamon, lemon peel preserved, and flowers, then serve. Another way. Make a Sirup, as above said, then break one dozen of eggs, or more, and beat them well, warm your sirup, and when it is very warm, mix your eggs with it, pass all together through a strainer, and seethe it; After it is sod, serve it with biscuit cut and dressed up piramide-like, sweet waters, musk or amber gris. 71. Eggs minion. Make your sirup as above said, and take the yolks of eggs, alloy them well, and put them in your sirup; after they are sod, put them on a plate, with a drop of orange flower water, and of musk, then serve. 72. Eggs spun. Take a quart of white wine with a piece of sugar, boil them well together, then break some eggs, and beat them, pass them through a strainer, than put them in a pipkin or pan, where your white wine is and your sugar ready boiling; thus they are sod in a moment, and are found linked; take them out of the sirup, and set them a draining, then serve them pyramid like with sweet water. 73. Eggs after the Varenne. Have a sirup well made, fry some whites of eggs in the pan with butter, and put them in your sirup; when they are sod, serve them with orenge-flower water. Another way. Make your sirup, and mix a little new milk with your fried eggs; when they are sod, serve them very white on a plate, and garnished with sweet waters. 74. Snow eggs. Boil some milk with a little flower well allayed, then put in it more than the half of one dozen of whites of eggs, and stir well all together, and sugar it; when you are ready to serve, set them on the fire again, and glass them, that is, take the rest of your whites of eggs, beat them with a feather, and mix all together; or else fry well the rest of your whites, and pour them over your other eggs; pass over it lightly an oven lid, or the fire-shovel red hot, and serve them sugared, with sweet waters. You may in stead of whites, put in it the yolks of your eggs proportionably, and the whites fried upon. The cream after the Masarine way is made in the same manner, except that you must put no whites of eggs on it. 75. Eggs after the Huguenote. Take the juice of a leg of mutton, put it on a plate, or in a dish, take very new laid eggs, and break them in your juice, seethe them with little salt; after they are enough, put more juice to them, and some Nutmeg, then serve. 75. Cardons of Spain. After they are whitened, take off the skin very neatly, and set them a steeping in fresh water, then serve them with pepper and salt. 77. Asparagus with a white sauce. Choose the biggest, scrape the foot of them, and wash them, and seethe them in water, salted them well, and let them not seethe too much; After they are sod, drain them, and make a sauce with very fresh butter, a little vinegar, salt, nutmeg, and the yolk of an egg to thicken the sauce, have a care that it do not cured or (turn) and serve garnished with what you will. 78. Asparagus with ragoust. Take sparagus, break them very small, then pass them in the pan with butter or lard, mix with it some parsley and chibol, all well seasoned; set them a stoving till you be ready to serve; you may put some cream to them, or yolks of eggs, or of the juice of a leg of mutton, and may garnish other things with it. 79. Asparagus with cream. Cut them very small, and leave nothing but the green, fry them with butter very fresh, or melted lard, parsley and chibol, or a bundle of herbs; after that, stove them a very little, with very new cream, and serve if you will with a little nutmeg. 80. Tongue of mutton with ragoust. After it is well cleansed, cut it in two, then flower it, pass it in the pan, and put it in ragoust, with vinegar, verjuice, salt, pepper, juice of orange, and minced capers; when it is well stoved, and the sauce well thickened, serve. 81. Tongue of mutton sticked. Take it sod, and cleanse it, stick it with small lardons, and roast it, then serve with the juice of a lemon, or some orange. 82. Tongue of mutton on the gridiron. Slit it in the middle, and put it on the gridiron with salt and crumbs of bread up, on it, then make a sauce with verjuice of grapes, or goose-berries, a few chip of bread, some parsley and chibol minced very small, and when it is well broiled, serve. 83. Satlet of Pomegranate. Pick your granats, put them on a plate, sugar them and garnish with lemon, then serve. 84. Head of wild boar. Cut it off near the shoulders, to make it fairer, and of better show, and for to preserve the neck, which is the best of it, so that it be well seasoned; after you have cut it off, burn it, or scald it, if you will have it white, then cut the skin off round about the head four inches from the nose, lest it may shrink and fall on other places; seethe and season it well, and when it is half sod, put to it white or red wine, and make an end of seething of it, again well seasoned with pepper, onion, cloves, orenge-peele, and fine herbs. You may seethe and wrap it well with hay, lest it may fall to pieces; after it is well sod, serve it cold, whole, and garnished with flowers; If you have wrapped it up, you may serve it in slices, which you may disguise with several sorts of ragousts. 85. Slice of wild boare's head. Cut it under the neck, or near it, or under the ear, and serve. 86. Slice of wild boare's head with ragoust. After you have cut it as above said, boil it in wine, and a few chip of bread; when it is enough, and the sauce thickened, serve. 87. Another way. After it is cut as aforesaid, powder it with crumbs of bread, and put it on the gridiron; after it is broiled, serve with juice of lemon, in the season of vine leaves, wrap up your slice in them, and serve readily with verjuice of grapes. 87. Green pease. Paste them, if you will, in the pan with butter, and seethe them with cabbage, lettuce, or with purslane; after they are well sod with a bundle of herbs, and well seasoned, serve them garnished with lettuce. You may dress and season them with cream, as the sparagus whereof mention is made above, in the article 79. of sparagus with cream. 88 Ram's stones. Whiten them well in fresh water, take off the skins of them, and cut them into very thin slices, passed them in the pan with butter or melted lard, season with all what you have, than stove them with mushrums, and the juice of a leg of mutton, then serve. Another way. Cut them as above said, and steep them in a little vinegar and salt; a while before you serve, after you have dried them, pass them in the paste of fritters, and fry them, and throw on it some lemon juice, or orange juice, and serve. 89. Palates of beef. Take them well sod and soft, and withal boil them a little, for to take away the tripe taste; then cut them very thin, pass them in the pan well seasoned, and stove them; let your sauce be allayed with the juice of a lemon, then serve. The beef palates for garnish are fried alike, but that you cut them piece mealing. 90. Arbolade, or tensie. Melt a little butter, and take some cream, yolks of eggs, juice of pears, sugar, and very little salt, seethe all together, after it is sod, sugar it, with waters of flowers, and serve green. 91. Young Pigeons. After they are well whitened in water, flowered a little, and passed in the pan, stove them with good broth, mushrums, troufles, and a bundle of herbs, all well seasoned, and serve the sauce being well allayed, and garnish with cut lemon. The same ragoust may be made for young pigeons roasted. 92. Field fares. Draw them, fry them as the young pigeons, and seethe them longer, because they are harder, after they are sod and seasoned alike, serve garnished with pomegranate, or cut lemon. 93. Young Partridges. Take some pieces of slices of beef, and beat them well with lard, season it with salt and pepper, and pass it in the pan, until the lard be very brown, than stove these implements with a little broth and an onion stamped; then strain all through a linen cloth, you will have out of it a very red juice, with which you shall mix a sharpness of verjuice, a little flower baked, or some chip; then take your young Partridges, take off the legs and the wings, and stove them with your sauce; adding to it mushrums, and troufles, until the sauce be well thickened; seethe, and serve readily, lest they wax hard. The Partridges are done the same way. A method for to make gammons of Westphalia-bacon. After your pork is dressed, take up the gammons, and stretch them well, for to cause them to take the shape; put them in the cellar for the space of four days, during which there will come forth a water out of them, which you must wipe off very often; If the weather is moist, let them lie there but twice four and twenty hours, than set them in the press between two boards, and let them be there so long a time, as the pork hath been dead; after that, salt them with salt, pepper, cloves, and anis seed stamped; let them be take salt for the space of nine days; after this take them out, and put them in the lees of wine, for the space of other nine days; then wrap them up with hay, and bury them in the cellar, in a place which is not too moist; after you have taken them out, hang them in the chimney, at the side where there is least smoke, and fail not to perfume them twice a day with Juniper; after they are dry and a little smoky, hang them at the feeling, in a chamber which is not too moist, and until you have occasion to use them, visit them often, for fear they should rot. For to seethe them; take of them which you will, cleanse it, and set it to unsalt, into a great kettle full of water, season it with fine herbs, and put no wine to it; after it is sod, take up the skin, spread it over with pepper and minced parsley, and stick it with cloves, than put down the skin again, and lay it in a cool place, till you have a mind to serve it, which you shall do garnished with flowers, if you have any. The way of making, allaying, or thickening to be kept for sauces, to the end that one may not be put to the trouble of making them on every occasion, when one may have need of them. Thickening of Almonds. PEele well your Almonds and stamp them in a mortar, than put them with good broth, crumbs of bread, yolks of eggs, juice of lemon, an onion, salt, cloves, and three or four mushrums; seethe all these a very little while, pass them through the strainer, and put it into a pot to use it upon occasion. Thickening of Mushrums. Take the stalks of Mushrums, with a few stamped Almonds, Onion, Parsley, crumbs of bread, yolks of eggs and capers; boil all with good broth, and season it well, mix with it a slice of lemon, then pass it through a strainer, and put it into a pot to use it upon occasion. Thickening of flower. Melt some lard, take out the mammocks, put your flower into your melted lard, seethe it well, but have a care it stick not to the pan, mix some onion with it proportionably; when it is enough, put all with good broth, mushrums, and a drop of vinegar; then after it hath boiled with its seasoning, pass all through the strainer, and put it in a pot; when you will use it, you shall set it upon warm embers for to thicken or allay your sauces. Thickening of trouffles. Take dry flower, which you shall allay with good broth, trouffles, onions, mushrums, and a twig of thime, stamp all together, and boil it with your flower allayed, pass it through the strainer, and put it in a pot; it will be useful for the thickening of your Entrees (or first courses) or ragousts. You may use these thickning in Lent, so that you put no eggs in it: They may also be useful for all, as for the first and second courses, and for the Entremets (or Intercourses. Method for the making the juice of Mushrums, of Beef, or of Mutton, which may be useful for many Sauces and Ragousts. Juice of Mushrums. TAke the least of your Mushrums, wash them well with their skins and stalks, without taking off any thing, boil them in a pot with good broth, as they are boiling, put in a bundle of herbs, an onion stuck with cloves, and some pieces of roasted meat, all well seasoned with salt; after they are well boiled, pass them through the strainer, and put it into a pot, for to use it at need. It may be useful for all kinds of Ragousts, even for potages; and it doth often pass for juice of Mutton. The juice of beef, or of mutton. Roast your meat a little more than half, be it beef or mutton, prick it with a knife, and press it in a press if you have any, it will be the better; after it is pressed, and the juice taken out, take one spoonful of good broth, besprinkle your meat with it, and take out of it again what juice you can; put it in a pot with a little salt, and mix with it the juice of a lemon when you are ready to use it. The way of garnishing with Pistaches. Peele your Pistaches in warm water, put them in cold water again, and for to use them mince them a very little, for to put them about your dishes. The garnish of lemon. You must take out the seeds, slit it long wise, and cut it into slices, after this put it into some water, ready to use it upon and about your dishes. The garnish of Pomegranate. Take the reddest, take out the peel and the seeds, for to garnish upon and about your dishes. A Method for to take out the juice and waters of flesh, for to give unto the Sick. The juice of mutton, veal, or capon. AFter they are roasted and pressed, take out the juice, and because that the juice of Mutton is hotter than the other, it must be corrected and mixed with that of Veal; and of either of them thus made ready, cause your sick body to take one spoonful every two hours. Another way for the same water. For such as have need of much cooling, take a bottle without osier, and with a very wide neck, cut your meat, veal, and pullen, small enough, so that it may go into the bottle; this done, you shall stop it carefully with a piece of paste firm and hard, and some parchment over it, tie it well, and put it in a kettle full of hot water as far as the neck: Boyl it well for the space of three hours; after it is sod, unstop your bottle, and take the juice out of it, which you shall cause your sick to use (or even they who are in full health, and stand in need of cooling) with other juice of roasted meat, or with some broth, all according to the need and strength of both. You are to observe that the juice of roast meat is much stronger and more nourishing than that of boiled meat, though it be in greater quantity. For want of a bottle you may use a Coquemare, stopping it well with paste, and with parchment over it. Water of pullet. Dress your Pullet, and when it is very clean, fill it up with barley, and seethe it in a pot with a good quantity of water, so that it boyles to a quart; after it hath boiled until the barley is burst, pass all through a strainer, and let it cool. It must be used cold, and this water may be given to sucking children. Panadoe. Take some good broth, and crumbs of bread very small, boil them well together, and at the latter end, put in it some yolkes of eggs, very little salt, and some lemon juice. Other Panadoe. Take the flesh of Capon or Partridge well minced, stamp it well in a mortar, then alloy it with broth of health, that is, broth of the great pot, a few crumbs of bread, and salt, after it is stoved, mix with it some yolks of eggs for to thicken it, and some lemon juice. A Table of the Pastry work which is served up all the year long. VEnison pasty. 1 Pastry of a joint of mutton 2 Pie after the English way 3 Pastry of Wildboare 4 Pie of Capon 5 Turkey pie 6 Pie of Gaudiveauxes 7 Pie of Partridges 8 Pie of gammon 9 Pie of breast of Veal 10 Pie of Assiette 11 Pie after the Cardinal's way 12 Pie after the Marotte 13 Pie of young Rabbits 14 Pie of Pullet's 15 Pie of Larks 16 Veal pie 17 Pie of Quails 18 Pie of Woodcocks 19 Pie of Blackbirds 20 Duck pie 21 Pie of Macreuse with lard 22 Lamb pie 23 Pie of tongues of mutton 24 Pie of Kid warm 25 Goose pie 26 Pie of knuckles of shoulders 27 Tourte of young pigeons 28 Tourte of lard 29 Tourte of marrow 30 Tourte of veal 31 Tourte of purtenances 32 Tourte of Sparrows. 33 Tourte of Larks 34 Tourte of sweetbreads 35 Tourte of brawn of capon sugared 36 A Method how to make ready and to serve up the Pastry works which are made mention of in the foregoing Table. 1. Venison pastry. IF the flesh is hard, beat it, take off the upper skins, and lard it with great lard, seasoned with salt, pepper, vinegar and beaten cloves. If it is for to keep, make up your paste with Rye meal without butter, salt and pepper; let your pasty bake the space of three hours and a half; after it is baked, stop up with passed the hole which you have left for to give vent, and serve in slices. 2. Pastry of a joint of mutton. After it is well mortified, beat it well take off the skin, take out the bones, and if you will, lard it with great lard, and season it with salt, pepper, and a little vinegar; you may let it lie in the sauce three or four days, well covered, until you put it into paste; which you shall do then in paste fine or course; season it well with salt, pepper, beaten cloves, nutmeg, and a bay l●af, and also a clove of garlic crushed if you will: After it is closed up, and endored with the yolk of an egg, let it bake the space of three hours and a half, and do not forget to give it vent on the top, a little while after that you have put it in the oven. 3. Pie after the English way. Take a young Hare, or a Hare, mince it well with beef or mutton suet, or even with the brawn of Capon, mix well all together, and season, put in it if you will, some capers, and some sugar. Make your paste thus; after it is flowered, spread it, and fouled it up into three or four doubles like a napkin, putting some fresh butter upon every bed of paste, so that for one pound of paste there be half a pound of butter proportionably; after it is thus made ready, let it rest a little while, and then make your pie up, which you shall garnish at the outside with buttered paper. Bake it well, endore it with the yolk of an egg, and serve. The Wildboare pasty is made the same way as that of the joint of Mutton. 4. Pie of Capon. After it is well dressed, lard it with mean lard, and put it into fine paste, and make up your pie. If you will serve it up warm, it must not be so much seasoned, as for to serve it cold. To serve it warm therefore, make it up and garnish it with what you have, you may also farce it. You must bake it two hours and a half, and if the sauce be wanting, make a white sauce for it, or put into it any juice, and serve it warm and uncovered. 5. Pie of Turkey. After it is well dressed, beat it and truss it up, lard it with great lard, and season it, than put it into fine or brown past fed with butter or lard, for this flesh is very dry when it is baked; season it as a venison pastry, bake it proportionably to its hardness or bigness, and serve it warm or cold. 6. Another way. Dress your turkey, take off the skin and the brisket, than season it, and farce it with young pigeons, beef palates, mushrums, troufles, bottoms of hartichocks, combs, ram's-stones, and sweet breads. This farce it fit, in case you take out the brisket only. If you take off the whole skin; take the flesh of your turkey, mince it very small with beef suet, season it with all what you have, and with yolks of eggs, fill up the skin with it, sow it up again, and put it into fine paste, garnish your pie with small beatilles, mushrums, and all the remnant of your farce. Bake it, and serve it warm with what sauce you will. 7. Pie of gaudiveau. Dress up your paste into an oval, garnish it with your gaudiveau, in the midst of which you shall put all kind of garnish, as mushrums, livers of fat capons, cards, yolks of hard eggs, sweet breads, and shall season all; bind it with paste at the top, and when it is baked, serve with a sauce of verjuice, yolks of eggs and nutmeg. 8. Pie of Partridge. After they are dressed, lard them with mean lard, and season them, than put them into a fine paste, and make up your pie well fed with lard or butter, bake it for the space of three hours, and serve it warm. 9 Pastry of Gammon of bacon. Steep it well, and after it is unsalted enough, boil it a little and take off the skin about it, than put it into brown paste, as venison, and season it with pepper, clove, and parsley; you may also lard it as you do the venison. Bake it according to its thickness; if it is big, five hours, if less, less, and so according as it is bigger or lesser; after it is cold, serve it in slices. 10. Pie of a breast of Veal. After it is very white, you may farce it with what you will; you may also put it into very fine paste very well seasoned, and garnished, or if you will, cut it into small pieces, make up your pie well, bake it, and serve it with a white sauce, made up with yolks of eggs allayed with verjuice. 11. Pie of Assiette. Take the flesh of veal, and beef or mutton suet, make a kind of gaudiveaux, then dress up your paste very neatly half a foot high, and fill it with one bed of flesh, and over it another of mushrums another of cards or of cardeaux, or young pigeons, palates of beef, stones, and yolks of eggs, so that the upper bed be of gaudiveaux, cover it and season it, then serve. 12. Pies the Cardinal's way. Make up your pies very high and very narrow, fill them up with gaudiveaux, and cover them so that the lid be also very high; then serve them; specially for a garnish to a piece of beef, or on a plate. 13. Pie after the Marotte. Take Rye meal, which you shall salt, make your paste with it, and make it up like a pie; then take one hare or two, or two joints of mutton, with a little beef suet, which you shall mince together very small and season it, then make up your pie, on the top of which you shall leave a vent, after three hour's baking, take it out, and fill it with good broth, put it in the oven again, and when it is quite baked serve it. 14. Pie of young Rabbits. After they are dressed, lard them with great lard, and make your paste like that of venison; if you serve it warm, make it a little sweeter, and serve. 15. Pie of pullets. Dress and flower them, if you will; garnish and season them, and put them into very fine paste, serve warm with a white sauce of yolks of eggs allayed. If your pullets are big, you may thick them with mean lard, and season them, garnish and bake them alike. 16. Pie of larks. Dress them, draw them, and flat them, then pass them in the pan with mushrums, troufles, beatills, and stones, all well seasoned, then put them into fine paste, bake them the space of two hours, and a half, let the sauce be well allayed and fed; you may put some sugar in it hypocrast-like, and so serve it cold; if with ragoust, serve it warm. 17. Pie of Veal. Take the fillet, and dress it like the wild boar, that is, well larded and seasoned, put it into fine or brown paste, as you will, serve it in slices, warm or cold. Another way. Mince such flesh of veal as you will with beef suet, and season it; make up your paste, and make the bottom of your pie, or the whole, with this meat thus minced and seasoned, which moreover you shall garnish with mushrums, bottoms of hartichocks, stones, sweet breads, and hard yolks of eggs; after which you shall cover and bake it; after it is baked, serve it uncovered with a sauce of yolks of eggs allayed with verjuice of grapes. 18. Fie of Quails. It is made for to eat cold like that of partridges, and for to eat warm, like that of larks, make it up with fine paste, and serve it warm with ragoust. 19 Pie of Woodcocks. Dress your Woodcocks, draw them, lard them with mean lard, and season them like the partridge pie, for to be eaten warm or cold; if you serve it warm, garnish it with what you have, and season it as you think fitting; bake it the space of two hours and a half, and serve it warm or cold. 20. Pie of thrushes. Dress your thrushes, draw them, and put them into paste, season and bake them as the larks, for to be eaten warm, or cold. 31. Pie of Duck After it is dressed, lard it with great lard, and season it well, put it into fine or brown paste for to keep it; bake it for the space of three hours; serve and garnish it for to eat it warm. The pie of Macreuse with lard is made the self same way. 23. Pie of Lamb. Take the four quarters, and mince them very small, whiten them in fresh water, than put them in a fine paste and well made up, with a little parsley and fine herbs minced; after it is well baked, and well seasoned, serve it with a white sauce. Another way. You may take your lamb whole, or in quarters, without cutting it, lard it with great lard, and put it into paste seasoned with minced parsley, salt, pepper, beaten cloves, and garnished with mushrums, morilles, and capers; and after it is baked, serve it with a white sauce of yolks of eggs allayed with verjuice. 24. Pie of mutton's tongues. Wash them with lukewarm water, and cleanse them, than put them into paste; take mushrums, small palates of beef cut, beatilles, a little parsley, and chibols; pass all in the pan, power on it some yolks of eggs, bottoms of hartichocks, beaten lard, or fresh butter, and put them into your pie, which you shall bake for the space of two hours, and shall serve with a sauce of yolks of eggs allayed with verjuice. 25. Pie of Kid warm. Dress it, and take off the head, lard it with mean lard, and season it, put it into fine paste dressed up, or not, garnish it with beatilles, mushrums, morilles, troufles, mousserons, and serve. If you will serve it cold, let its seasoning be stronger. Another way. If you have two kids, or rocbucks, taken out of the body of the wild goat, or of the hind, lard them, and season them, and put to them abundance of sugar, which will make both your meat and sauce full of sugar. If your kids are small, put them into dressed paste, and sever them, putting the one into sugar, and the other in ragoust, serve warm. 26. Goose pie. After it is dressed, lard it with great lard, and put it into paste seasoned as the venison pastic; serve it alike, warm, or in slices. 27. Pie of knuckles of shoulders. Dress the bones of your knuckles, whiten them, break them and lard them with great lard, or lard stamped, then put them into fine past; garnish and season your pie with all what you have, bake it for the space of two hours and a half, when it is baked, serve with what sauce you will. 24. Tourte of young pigeons. Make a fine paste, and let it rest, then take your young pigeons, cleanse them, and whiten them. If they are too big, cut them, and take gaudiveaux, sparagus, mushrums, bottoms of hartichocks, beef marrow, yolks of eggs, cards, palates of beef, troufles, verjuice of grapes, or goosberries; garnish your tourte with what you have, not forgetting the seasoning, then serve. Another way. After your young pigeons are well dressed and whitened, make a sheet of fine paste or puffed paste, put in the bottom some gaudiveaux, and the young pigeons at the top; if they are small, whole; if big, cut them into halves; garnish your tourte with combs, palets, mushrums, troufles, cards, morilles, mousserons, yolks of eggs, sweet breads, bottoms of hartichocks, and minced parsley, all well seasoned with salt, pepper, clove, and nutmeg; Cover up your tourte, and bake it the space of two hours and a half; After it is baked serve it uncovered with a sauce of yolks of eggs, allayed with verjuice of grapes, 29. Tourte of lard. Take lard, slice it, and melt it between two dishes, season it as the tourte of marrow next following; when it is ready, serve it. 30. Tourte of marrow. Take marrow, melt it, when it is melted, strain it, and put some sugar to it, yolks of eggs, pistaches, or almonds stamped; then make a very thin sheet of fine paste, on which you shall put your implements, bind it, if you will; bake it, and serve it sugared. 31. Tourte of veal. Take a piece of veal, whiten it, and mince it with twice as much of beef suet; after it is well seasoned make a sheet of your fine paste, put your meat on it, in the midst of which you shall put what you have, as beatilles, etc. Sugar if you will; then when it is baked, serve. Another way. Garnish a sheet of fine paste or puffed paste, and fill it half with your minced meat, put over it mushrums, stones, combs, bottoms of hartichocks, cards, yolks of eggs, and all well seasoned, fill up your tourte with the same meat, cover it, and endore it with a raw egg allayed; bake it the space of one hour and a half, and serve it uncovered with a sauce. 32. Tourte of Beatilles. Whiten your beatilles, put them into a sheet of paste seasoned and garnished as the tourte of young pigeons; bake it also alike, and serve it with a white sauce, or juice, or some ragoust of costs; you may put to it some pistaches peeled, and minced. The tourte of sparrows is served like that of young pigeons with a white sauce. 34. Tourte of larks. You may make it as that of the young pigeons; But here is yet another way. Dress them, draw them, flat them, and pass them in the pan with lard, parsley, and mushrums, than put them into your paste, and season them with yolks of eggs, capers and all what you have. Cover up your tourte, and bake it two hours. After it is baked, serve with a good sauce, or some juice. 35. Tourte of sweet breads. You may put them into fine or puffed paste, sticked and roasted, well seasoned and garnished, or else fry them with mushrums, combs, troufles, morilles, yolk of eggs, bottoms of hartichocks, or some broken sparagoes, and thus make up your tourte, which you shall serve with an allaying of mushrums upon it. 36. Tourte of brawn of Capon. Take some quantity of brawns of capon, mince them very small, and allay them with two yolks of eggs, fresh butter, a little salt, pistaches, much sugar; a little juice, or good broth; make up your tourte with fine or puffed paste, sugar it well, and if you will, you may add to it besides some pignons and corants. Advise. Your pasties for keeping, or to carry far off, may be made with Rye meal. They that are to be eaten readily, make them with a paste more than half fine. The English pie is made with puffed paste. The tourte of Franchipanne is made of paste allayed with whites of eggs. All kinds of tourtes are made with fine or puffed paste. If you do not find here all sorts of divers pastry work, do not wonder at it, for the intention is not to make a whole book of them, but only to speak of them by the by, for to give some instruction of what is most necessary, and what is served up most ordinarily, for to intermingle and diversify the Courses. A Table of the lean Potages out of Lent. Pottage of herbs 1 Pottage of Crawfish 2 Pottage of Carp 3 Pottage of Tenches farced 4 Pottage of farced Carp with turnips. 5 Pottage of roasted Carp 6 Queens pottage 7 Prince's pottage 8 Pottage of Tortoise 9 Pottage of farced mushrums 10 Pottage of Sols without bones farced 11 Pottage of Smelts 12 Pottage of Asparagus 13 Pottage of Haslets (atteraux) of fish 14 Pottage of Lettuce farced, with pease broth 15 Pottage of Coleworts (or cabbage) with fried bread 16 Pottage of Coleworts (or Cabbage) with milk 17 Pottage of Coleworts (or Cabbage) with pease broth 18 Pottage of pumpkin with butter 19 Pottage of pumpkin with milk 20 Pottage of turnips 21 Pottage of milk with yolks of eggs 22 Pottage of profiteoles (or small veils) 23 Pottage of pease 24 Pottage of herbs without butter 25 Pottage of onion 26 Pottage of Cowcombers farced 27 Pottage of snow 28 Pottage of Mussels with eggs 29 Pottage of oysters 30 Pottage of Grenosts 31 Pottage of salmon with a sweet sauce 32 Pottage of frogs with saffron 33 Pottage of bran 34 Pottage of hops 35 Pottage of raspberries 36 Pottage of parsnips 37 Pottage of leeks 38 Pottage of farced macreuse 39 Pottage of lots 40 Pottage of broken sparagus 41 Pottage of coliflowers 42 Pottage of Fidelle 43 Pottage of rice 44 Pottage of Tailladine 45 Pottage of pease broth of green pease 46 Pottage of pease broth, of old pease, served up green 47 Pottage of Macreuse with turnips 48 Pottage of Macreuse garnished 49 Pottage of leeks with pease broth 50 Pottage of flounder 51 Pottage of herbs garnished with cowcombers 52 Pottage of onion with milk 53 Pottage of Losches' 54 Pottage of Wivers 55 Pottage of Gournet 56 Pottage of farced mushrums 57 Pottage of Almond milk 58 7. A Method for to make ready & serve up the Lean Potages. 1. Pottage of herbs. WArm some water with butter and salt; then take sorrel, buglose, burredge, succory, or lettuce, and beets; after they are well cleansed, cut them, and put them into an earthen pot, with the first cut of a loaf; boil all some while, until it be well consumed; then stove your bread, take up and serve. 2. Pottage of Crawfish. Cleanse your Crawfish, and seethe them with wine and vinegar, salt and pepper; after they are sod pick the feet and tail, and fry them with very fresh butter, and a little parsley, then take the bodies of your Crawfish, and stamp them in a mortar with an onion, hard eggs, and the crumbs of a loaf; set them a stoving with some good herb broth, or some other, if you will use pease porridge, it must be very clear; after it is boiled, strain all together; after it is strained, set it before the fire, then take some butter, with a little minced parsley, and fry it, than put it into your broth well seasoned, and stove it with your dry crusts, covered with a dish or a plate, put also on your bread, a little of a hash of Carp, and juice of Mushrums; fill up your dish, and garnish it with your feet and tails of Craw-fish, with Pomegranate, and juice of Lemon, and serve. 3. Pottage of Carp. Take out the bones of a Carp, and put the bones to boil in pease porridge, with some onion or hard eggs, and crumbs of bread, after they are boiled, strain them, fry them with little parsley, and put them in the broth again. After they have boiled, dry and stove your bread, make a hash of the flesh of your Carp; and when it is sod, put it upon your bread, and fill it garnished with Andovillets, and all well seasoned, serve with lemon juice, and mushrums upon it. 4. Pottage of Tenches. Take your Tenches, take out the bones and the flesh, then farce them with their flesh minced very small, after this you shall close up again neatly the hole whereat you have put in your farce, all being well seasoned. As for the broth, take it, if you will, of pease porridge, or of turnips, or of herbs, or of tenches, or of almonds, or of carp, or of crawfish it matters not, so that it be good; stove your bread, and garnish it with tenches either farced or roasted, with what other garnish you will, then serve. 5. Pottage of Carp farced. Take out the bones and the flesh of your Carp, and farce them with their own flesh, sowing up again very neatly the place whereat you have put in your farce, as at the tenches, seethe them in a dish with broth, butter, verjuice, chibols, and pepper; seethe the bones, and take out and strain the broth thereof, which you shall have seasoned with salt, pepper, and crumbs of bread, and garnish it with your farced carp, capers, and mushrums, then serve. 6. Pottage of roasted Carp. After they are dressed, slit them on the top, melt some butter, and endore your Carp with it, put it on the gridiron, and broyl it without scails, make a sauce with butter, parsley, chibol, a drop of verjuice and vinegar, all well seasoned and stoved with broth taken out of another pot, or with pease porridge. Then take some turnips, cut them in two, after they are whitened, flower them and fry them; after they are fried, put them into a pot with some water or pease porridge, and when they are sod and seasoned, stove your bread, and garnish it with your carp, turnips, and with capers, then serve. If you do not put in turnips, you may garnish with mushrums, or cut sparagus, and with the Omelets of Carp. 7. The Queen's pottage. Take Carp or Tenches, seethe them with water, some salt, and an onion, some parsley, hard eggs, and the crumbs of a loaf; when they are sod, strain your broth, and put it into another pot, with as much butter as you would put into another broth; take some almonds, and stamp them well, mix them with the half of your broth, and after they have boiled together a while, strain them, and put in an onion sticked with cloves, and set it upon a few warm cinders; stove your dish with a little of your first broth, and fill up your dish with white broth, with the yolk of an egg allayed with verjuice, and the juice of mushrums, so that it nevertheless be not too much thickened; then serve garnished with Pomegranate, and slices of Lemon. 8. The Princess' pottage. Take pease porridge very clear, in it seethe the bones of Carp with some yolks of eggs, and a bundle of herbs, all well seasoned, then dry a loaf and stove it, fry into it a very little of hash of Carp, and the juice of mushrums; fill up your dish by degrees as it is stoving, and garnish it with mushrums, trouffles, melts, liver of Lot, with all kind of herbs, Pomegranate, and with Lemon slices, then serve. 9 Pottage of Tortoise. Dress them, and cut them into pieces, pass them in the pan with butter, parsley, and chibol; after they are well passed and seasoned, set them a stoving in a dish on the chase dish with little broth. Which for to make, you shall cleanse well your Tortoises, and shall seethe them in water, well seasoned, and shall use it. Have a care you do not burst the gall in cutting of them; stove your bread, and then garnish it with your Tortoises, and with their sauce, with sparagus broken about the dish, mushrums, troufles, lemon slices, and the juice of mushrums, then serve. 10. Pottage of Mushrums farced. Take the pickings of your Mushrums, and wash them well; seethe them in water, or in some other broth, with an onion sticked and a twig of thime, all well seasoned; strain your broth, and put it into a pot, then pass also your mushrums in the pan with butter, parsley, and capers, and put them in the same pot again, you may make the bottom of your pottage with some carp bones, which you shall boil with your mushrums; stove your bread, and when it is well stoved, put on it a bed of hash of Carp, and then fill it up with your implements by degrees as it doth stove; after it is filled, garnish your pottage with your mushrums farced with the same farce where with you have made your hash sod between two dishes, and with melts; and when you are ready to serve, put about it Pomegranate, or Lemon, then serve. 11. Pottage of Sols without bones farced. Fry them almost outright, and open them along the bone, which you shall take out; take Melts, oysters, capers, mushrums, troufles, and pass them in the pan with parsley and whole chibols; farce your soles with these implements, and after they are farced, stove them with a little broth, fresh butter, lemon or orange juice or verjuice, stove your bread with the broth of any fish you have, as you will and garnish it with your soles, with mushrums, troufles, melts, and juice of musherums, and set about the dish some of slices lemon, serve. 12. Pottage of smelts. Make broth with Almonds, or with fish, or with mushrums, or with pease broth; all being well seasoned, stove your bread, and put a little white broth over it, with yolks of eggs allayed, and the juice of musherums; take your smelts, fry them, and garnish your pottage with them, or if you will, before you garnish, put them with ragoust; which to do, you shall take some parsley, chibols, butter and verjuice, you shall fry them together, and then shall strain them, and after they are strained, you shall put them with your smelts; serve garnished with pomegranate and lemons. 13. Pottage of Asparagus. Take store of herbs, put them in a pot, with crumbs of bread, and season them well, then fry them, and after they are fried, put them again in the pot; stove your bread, and garnish it with sparagus, which you shall have caused to seethe with water and salt, and being drained, put them with fresh butter, salt and nutmeg; over your pottage, you shall serve fried broken sparagus, then serve. Another way. Use the same broth, put upon it a little of hash of carp garnished with fried sparagus, and other mushrums, and melts, then serve. Another way. After your bread is well stoved, garnish it with herbs and sparagus, with capers and yolks of eggs, and serve. You may whiten your pottage if you will. 14. Pottage of haslets of fish. Take carp, take out the bones, and make a hash with butter well seasoned with good herbs, take the bones, and boil them with pease broth, or other broth, with a bundle of herbs, butter and salt; then with your skins of carp, make some haslets, that is some pieces of skins of carp spreading them, and putting them upon your hash seasoned, and eggs for to allay them, than roll them up like small chitterlings; after they are thus rolled up, seethe them in a dish with butter, a little verjuice and a chibol, after they are ready, garnish your bread with your hash and haslets, and put upon it mushrums and broken sparagus, then serve. 15. Pottage of lettuce farced. Take lettuce, whiten them in fresh water, make a farce of fish or of herbs, and after you have farced them with it, set them a stoving in a pot with some pease broth, or some other broth, and season them well with butter, with salt, and with an onion sticked with cloves; stove your bread, and garnish it with your lettuce, which you shall cut into halves; you may put to it a bed of a hash of fish, then serve. 16. Pottage of Cabbage, (or Coleworts,) with milk. Cut them into quarters, and whiten them, than put them in the pot with water, store of butter, some salt and pepper, and an onion sticked with cloaves; after they are well sodden, put some milk to them, stove your bread, and serve it garnished with your coleworts (or cabidges.) 17. Pottage of cabbage, or coleworts, with frried bread Whiten your coleworts, or cabbage, and put them in the pot, as abovesaid, and serve garnished with fried bread. 18. Pottage of coleworts, or cabbage, with pease broth. It is made as abovesaid, but instead of water, you put them in the pot with pease broth: garnish and serve alike. 19 Pottage of pumpkin with butter. Take your pumpkin, cut it into pieces, and seethe it with water and salt; after it is sod, strain it, and put it into a pot with an onion sticked with cloaves, fresh butter and pepper; stove your bread, and if you will, alloy three or four yolks of eggs; and pour them over it with some broth, then serve. 20. Pottage of pumpkin with milk. Cut it and seethe it as abovesaid, then pass it through a straining pan with some milk, and boil it with butter, seasoned with salt, pepper, an onion sticked, and serve with yolks of eggs allayed as abovesaid. 21. Pottage of turnips fried. Scrape them well and cut them into quarters, or in two, whiten them, flower them, and pass them in the pan with refined butter, which you shall take away when it is very brown, and then you shall put them in the pot with some water, or with some pease broth, let them seethe well, and season them; stove your bread, and garnish it with your turnips, and with capers, then serve. Another way. After your turnips are scraped, cut into quarters, and whitened, seethe them with water, butter, salt, and an onion sticked with cloaves; after they are well sod, stove your bread, and after you have put your turnips with some fresh butter, and stirred them often until the butter is melted, garnish your pottage with them, and serve. 22. Pottage of milk with yolks of eggs. Take very new milk, and boil it, season it with salt and sugar; when it is ready to boil, alloy seven yolks of eggs for one great dish, and for a small one proportionably, put them into your milk, and stir it well, in making of its broth, take biscuit or bread, and make your pottage with it, which you shall serve sugared. Another way. Make your milk ready and garnish it with eggs poached in water, well chosen and very new, to the end they may poach the better, then serve. 23. Pottage of Profiteolles or small veils. Stove your bread with the best of your lean broths, then take six small loaves made for the purpose; dry them well, and open them on the top about the bigness of one shilling whereat you shall take out the crumb; when they are very dry, fry them with refined butter, and after you have drained them well, set them a stoving upon your bread, when you are ready to serve, fill them up with all kinds, as with melts, mushrums, broken sparagoes, troufles, hartichocks, and capers, cover up your loaves again with their covert, and garnish with melts, mushrums, pomegranates, and lemon slices, then serve. 24. Pottage of green pease. Pass them in the pan with butter or melted lard, the smallest and newest you can find, and set them a stoving into a small pot, well seasoned with a little parsley and chibel: then stove a loaf with some herb broth, or some old pease broth, after it is stoved, garnish it with green pease, and serve. Another way. Take the biggest, and seethe them, then take out the broth of them, and fry some butter into it with a little parsley and minced chibol, and season it well; stove your pottage, and put capers into it, and garnish it with fried bread. 25. Pottage of herbs without butter. Take a great quantity of good herbs, when they are new, break them, put them into boiling water, with the first cut of a loaf, and season them well, so that they may be something sharpish with store of sorrel; stove your bread, take up your pottage, and mix some capers with it, if you will, then serve. For to make your pottage somewhat sharp, take half of the herbs half sod, and strain them; and for to make it green, you must ●ampe some sorrel. 26. Pottage of onion. Cut your onions into very thin slices, fry them with butter, and after they are fried, put them into a pot with water or with pease broth; after they are well sod, put in it a crust of bread, and let it boil a very little, you may put some capers in it; dry your bread, than stove it; take up, and serve with one drop of vinegar. 27. Pottage of cowcombers farced. Take your cowcombers, pair them, and empty them very neatly, whiten them; and after they are whitened in fresh water, drain them; make a farce with sorrel, yolks of eggs, and whole eggs, all well seasoned, and pour it into your cowcombers; after this put them into a pot with some water or pease broth, seethe, and season them well, with capers if you will; then stove your bread, and garnish it with your cowcombers, which you shall cut into quarters, then serve. 28. Pottage of snow. It is made with milk well seasoned with salt and sugar; when you are ready to serve, take the whites of the yolks of eggs which you have allayed for to put into your milk; fry them well, and pour them into your milk, serve and sugar. Another way for flesh days. Stove your bread with some almond broth, a little minced meat and juice of mutton altogether; when you are ready to serve, fry some whites of eggs, and put them upon your pottage, and pass the fire-shovel red hot over them, and serve. 29. Pottage of mussles. Scrape and wash them well, then boil them in a pan with some water, some salt, and an onion, after they are boiled, take them out, and pick them, taking off the shell to some, and leaving it to others for to garnish after they are thus picked, pass them in the pan with a little minced parsley; as for your broth, after it is settled, leave the bottom, lest there be some gravel, then boil it, and when it boiles, fry into it a little parsley with some very fresh butter; stove your bread; after it is well stoved, take up your pottage, garnish it with your mussles, and whiten it with yolks of eggs allayed in verjuice, if you will, then serve. 30. Pottage of oysters. After your oysters are well whitened and flowered, pass them in the pan with a little parsley, than stove them in a pot; stove your bread in other broth, as white meat; after it is well stoved, garnish it with your oysters, whereof you shall fry some, like fritters, for to garnish with pomegranate, lemon slices, and juice of craw-fish, then serve. 31. Pottage of grenosts. Dress them and seethe them after the manner of stewing, season it with all kinds of good herbs, with butter, and a drop of white wine: stove your bread, and garnish it with your grenosts, capers, mushrums, and melts of carp, if you have any then serve. 32. Pottage of salmon. Cut salmon into slices, and fry it, than stove it with a little white wine and some sugar; stove also your bread with any other broth you have, so that it be well seasoned; garnish it with your salmon, the sauce upon it, and thus let it boil a little, then serve. 33. Pottage of frogs with saffron. Truss up your frogs, and boil them with broth, or with pease broth, and season them with parsley, an onion sticked with cloaves, and a twig of thime; stove your bread, and garnish it with your frogs whitened, with saffron or yolks of eggs, then serve. Another way. Truss them up cherrie-like, fry them, and stove them between two dishes with a little fresh butter, a drop of verjuice, the juice of an orange, or of a lemon, and season them well with a bundle of herbs, then for to make your broth, boil some with pease broth, or water, salt, parsley, chibols, one handful of stamped almonds, and yolkes of eggs; after which you shall strain altogether; stove your bread, upon which you may put a little of the hash of carp, or other fish; fill up your dish and garnish it with your frogs, lemon, and pomegranate, then serve. 34. Pottage of bran. Take wheat bran the biggest you can find, boil it well with water, with one handful of almonds, and a bundle of herbs, and season it well; then pass it through a strainer, and put it again to boil; stove your bread, and fill your dish with this broth, which you may whiten if you will, with eggs allayed with verjuice, and garnish it with fleurons if you have any, then serve. 35. Pottage of hops. Take good store of herbs, which you shall season as a pottage with the crumbs of a loaf; fry all, and put it to boil in a pot, fry also into it some fresh butter in the pan with a little parsley, and a bundle of herbs; and pour it into your pot, stove your bread with your broth, after this, seethe your hops with water and salt; after it is sod and drained, put it with butter, and garnish your bread with it, then serve your pottage whitened, if you will, with yolks of eggs allayed in verjuice. 36. Pottage of Raspberries. Alloy some eggs with some rasberryes, and strain all together, boil some milk, well seasoned with salt and when it boils, pour your implements into it, and stir it well, take it up, garnish it with raspberries, and serve. 37. Pottage of Parsnips. Cleanse them well, and choose the middle ones, seethe them with butter and a bundle of herbs, and season them with salt, and clove sticked, then take them out, and take off the skin if you will, and then put them with butter, and a drop of broth; stove them, and you shall find your sauce allayed; your bread being also well stoved, and your pottage filled, garnish it with your Parsnips, then serve. 38. Pottage of Leeks. Take the white of your Leeks, and cut them very small, keep some of them, which you shall cut in length for to garnish, and shall tie them together; whiten them, and seethe them with pease broth or water; after they are sod, stove your bread, and garnish your pottage with the Leeks you have cut in length, then serve. You may whiten them with yolks of eggs allayed with verjuice. You may also put to it some milk and pepper, and serve forthwith. If you will serve them without whitening of them, you must seethe them with pease broth, put some capers to them, and season well; stove, and serve garnished as the other. 39 Pottage of Barnicle farced. After it is well dressed, take off the flesh, and mince it well with butter, mushrums, yolks of eggs, salt, pepper, fine herbs, as parsley, chibols, thime, an egg raw for to allay the flesh, then farce your Barnicle, and close it up with a scure, or a thread; put it in the pot with pease broth, the clearest you can get, and seethe it well, it thickneth but too much with boiling; stove bour bread, and take up your Barnicle with what garnish you have, then serve. 40. Pottage of Lots. Flower them, try them, and garnish your pottage with them, after that your bread is well stoved with the best of your broths, when it is very full, garnish it with what you have, as mushrums, trouffles, sparagus, melts, and whiten them with almond broth, or otherwise with the broth of Crawfish. 41 Pottage of broken sparagus. Dry some crusts, and stove them with the best of your broths, garnish them with your sparagus and mushrums, and if you will with sparagus in length, then serve. If you will have them to relish greenness, whiten them in the broth wherewith you stove your bread. 42. Pottage of Coliflowers. Fit your Coliflowers as for to put them with butter, and whiten them but very little, then make an end of seething them, and season them well; stove your bread with any broth you have, and garnish it with your Coliflowers fried in butter, salt and nutmeg, and besprinkle them with broth of almonds, then serve. 43. Pottage of Fidelles. Peele five or six onions, and mince them, boil them with water and butter; after they are sod, strain them through a linen cloth, and seethe your Fidelles with the broth, and season them with salt and pepper; after they are sod, stove your bread, and garnish it with them, then serve. You may seethe them with milk. 44. Pottage of Rice. Whiten your Rice, and when it is very clean, burst it in water or milk; seethe it; after it is sod, take some proportionably, and strain it, for to make your broth; being seasoned as the Fidelles, stove your bread, put a little Rice upon it, and garnish it with puffed Tailladins, and Fleurons; then serve. You may make a pottage with milk the same way, and serve it, if you will, sugared, and garnished with Macaron. 45. Pottage of Tailladins. Make a paste seasoned only with salt, spread it, and cut it as thin as you can after the form of Tailladins, passed them in the pan, and stove them with a very little of good broth, after they are well stoved, take very little bread, and garnish it with the rest of your Tailladins, seasoned as the Fidelles, then serve. Another way. If you have a little of fine paste, or of puffed paste, spread it, and cut it into Tailladins, fry it in refined butter, garnish your pottage with it, and serve. 46. Pottage of broth of green pease. Seethe your pease but a very little, beat them in a mortar, and strain them with the broth of herbs well seasoned, and a bundle of herbs, then take chibols, parsley, and butter, & all being fried together, pour it into your pease broth, which you shall boil. For the garnish, cleanse some lettuce, succory, or cowcombers, and small pease fried, and sod with butter, salt, and a little pepper; when you are ready to serve, stove your bread with your pease broth, and garnish with what you have, or with Artichokes in bottoms if you will, then serve. 47. Pottage of pease broth of common pease served green. Seethe them with water, to have done the sooner, take your pease broth out very clear, and when you are ready to use it, fry into it parsley, charvel, young sorrel, butter, and capers, then boil it with all these seasonings; stove your bread with some of your broth; and if you have nothing to garnish with, garnish it with fried bread, or with Fleurons, then serve. For to serve it green, stamp beets or sorrel, and drop it about your dish. 48. Pottage of Barnickle with turnips. After your Barnickle is dressed, lord it with Eel or carp, then pass it in the pan, and seethe it with half water, and half pease broth well seasoned with butter and a bundle of herbs; when it is almost sod, cut your turnips, flower them and pass them in the pan with butter, and when they are very brown, seethe them with your Barnickle; when it is sod, stove your bread, and garnish with it, together with your turnips. If your pottage is not thickened enough, fry a little flower into it, some capers, and a drop of vinegar, then serve. 49. Pottage of Barnickle garnished. It is done as the other, but that if you will have your turnips to make a show, you may fry them, and season them with a bundle of herbs or onion, and good butter; after it is well sod, serve your pottage well garnished with mushrums and artichokes, and a little thickened. 50. Pottage of Leeks with pease broth. Whiten them a very little, and seethe them with pease broth, well seasoned with butter and salt, stove your bread, garnish it with your leeks, which for to whiten, alloy some yolks of eggs with broth, and pour them on it, then serve. Another way. After your Leeks are sod, and reduced to little water, put to them some milk well seasoned, and serve. 51. Pottage of Flounder. Take off the tails and heads of your Flounder, and half fry them, than put them in raux or castrolle with a very long sauce, and well thickened; stove your bread with some of the best of your broths, and garnish it with your Flounder at the top, with mushrums, and capers, then serve. If you have no fish broth, the pease broth is good. 52. Pottage of herbs with cowcombers. Take all kind of herbs, cleanse them well, and stove them with butter and a bundle of herbs, over a small fire, then by little and little fill them with warm water. After they are well boiled and seasoned, put in it the first cutting of a loaf, with an onion sticked, and some capers, if you will, and you may garnish it with sodden lettuce; and you may also seethe some pease among the herbs; serve readily, and garnish with cowcombers. 53. Pottage of onion with milk. After your onion is cut very thin, and fried with butter till it be very brown, seethe it with a little water, well seasoned with salt and pepper; after it is enough, put milk to it, then boil it, and serve readily, stoving your dry crusts. 54. Pottage of Lofches. Being whole, farce them with a little sorrel, yolks of eggs, and milk, and season them well with melted butter, mix all together, without flowering them but of themselves, and seethe them with butter, parsley, salt, and pepper, and stove your crusts with the best of your broths, and garnish them with your Losches, which you shall whiten with the yolks of eggs, then serve. You may serve them at the Entry or first course, or fry them; you may also garnish some pottage with them, or use them that it may be brown, and garnish as soon as they are fried. 55. Pottage of Wivers. After they are well cleansed, boil them with a little pease broth and white wine, onion sticked, or a bundle of herbs, all well seasoned, then take out your Wivers, and put them with ragoust, taking some thickening or troufles; let them stove well seasoned with salt, fresh butter, minced capers, and one anchovie, and cover them; pass the broth through a strainer, and boil it with fresh butter, paste, parsley, and minced capers; stove a crust of bread, and put over it a few minced musherums, and of the flesh of a Wiver; when it is well stoved, garnish it with your Wivers, and the ragoust upon, then serve. The pottage of Gournet is made, served, and garnished alike. 57 Pottage of Mushrums farced. It is made the same way as that of the Princess; garnish it with your mushrums farced, and with melts; fill up with the best of your broth, with such other garnish as you will, and serve. 58. Pottage of Almond milk. After your Almonds are stamped, stove them with milk and the crumbs of one loaf; then strain them, and season them with salt and sugar; when you are ready to serve, put some sugar in it again, and serve. A Table of the Entrees (or first courses) of the lean days out of Lent. Soles with rogoust 1 Pike with ragoust 2 Tenches with ragoust 3 Farced Tenches with ragoust 4 Tenches fried and pickled 5 Stewed Carp 6 Carp farced with ragoust 7 Carp fried with ragoust 8 Carp roasted with ragoust 9 Carp with a half short broth 10 Hash of carp 11 bream with ragoust 12 Salmon with ragoust 13 Stewed salmon 14 Trout salmoned 15 Lot with ragoust 16 Lots fried with ragoust 17 Oysters with half shorth broth 18 Oysters with ragoust 19 Oysters in fritters 20 Oysters with ragoust 21 Villain with ragoust 22 Villain with a short broth 23 villain stewed 24 Soys roasted and farced 25 Soys roasted without farce 26 Soys stewed 27 Barbels with ragoust 28 Barbels roasted 29 Barbels with half short broth 30 Barbels with short broth 31 Stewed barbels 32 Barbels in Castrolle 33 Flounder in castrolle 34 Fried flounder 35 Fried flounder with juice of orange 36 Plice in Castrolle 37 Plice roasted 38 Barnicle with ragoust 39 Barnicle with short broth 40 Barnicle roasted with ragoust 41 Barnicle without bones, farced 42 Allose roasted with ragoust 43 Allose with short broth 44 Allose stewed 45 Lamprey with ragoust 46 Lamprey on the gridiron with ragoust 47 Lamprey with a sweet sauce 48 Eel roasted, with a green sauce 49 Stewed Eel 50 Eel like servelast 51 Eel with ragoust 52 Sea Eel 53 Sea Eel stewed 54 Sea Eel fried with ragoust 55 Lobster with short broth 56 Lobster with a white sauce 57 Langouste with short broth 58 Langouste with a white sauce 59 Pike farced 60 Pike roasted on the spit 61 Fresh mackerell roasted 62 Fresh herring roasted 63 Herrings with a brown sauce 64 Pilchers 65 Gournet with ragoust 66 Grenosts with ragoust 67 Fresh cod roasted, with ragoust 68 Cod with half short broth 69 Fresh cod with ragoust 70 Green fish 71 Soupresse of fish 72 Gammon of fish 73 Mussels of fish 74 Ray fried with ragoust 75 Smelts with ragoust 76 Tripes of cod fried 77 Scutties fried 78 Poor John fried 79 Poor John with a sauce Robert 80 Joale of salmon with a sweet sauce 81 Joale or chine of salmon in sulat 82 Tons pickled 83 Mackerel salted 84 Herrings salted 85 Red herrings 86 Common trout 87 Pie of lots 88 Eel pie 89 Pie of Grenosts 90 Smelled fish pies 91 Pie of places 92 Tourte of melts. 93 8. A Method for to make ready the service of fish for the first courses in the lean days out of Lent. 1. Soles with ragoust. TAke your soles, scrape and empty them, drain them, and wipe them dry, than flower them and pass them in the pan half fried; afterwards open them, take out the bone, and farce them with capers, mushrums, troufles, melts, very fresh butter, a few chip of bread, a chibol, a little verjuice and broth, stove all together, and serve with the juice of a lemon over it. 2. Pike with ragoust. Cut it into pieces, and put it with white wine, a bundle of herbs, and butter very fresh, and season it well with capers and mushrums; then after the sauce is very short, and well thickened, serve with slices of lemon and pomegranate. 3. T●nches with ragoust. Scald and dress them, cut them into round slices, and wash them well, then boil them in a pipkin, with salt, pepper, and an onion; put in it half a pint of white wine, and a little of minced parsley; and the sauce being very short, thicken it with yolks of eggs, then serve. 4. Tenches farced with ragoust. Scald them, and take out the bones, then make a farce with the flesh, which you shall season, and with it farce your tenches, with the yolks of hard eggs, than set them a stoving in a dish with a little broth and white wine, a few chip of bread, mushrums, if you have any; sparagus, melts, and troufles, then serve. 5. Tenches fried and pickled. After they are dressed, cut them in the middle, then pickle them with salt, pepper, onion, and lemon peel; after they are pickled take them out and dry them, flower them with flower, or allay two or three eggs with a little flower and salt, and fry them with refined butter; after they are fried, set them a little a boiling with their pickle, then serve, and garnish with what you have. 6. Carp stewed. Dress your carp, take off the scales, and cut them proportionably to their bigness, seethe them in a pot, kittle or pipkin, with white or claret wine, and season them well with salt, cloave, pepper, minced onion, chibol, capers, and some crusts of bread; seethe all well together: and when it is enough, and the sauce thickened and short, serve. 7. Carpe farced with ragoust. After your carp is well scailed, empty it and cut it along the back bone, take off the skin and take out the flesh, which you shall mince very small, and season it with parsley, fresh butter, salt, pepper, yolks of eggs, milk, and melts then make a ragoust, with broth, verjuice, fresh butter, mushrums, sparagus and chibols; after it is well sod, and the sauce well allayed with chip and capers, serve. 8. Carpe fried with ragoust. You must scaile it and empty it, then sly it, and take out the bone, powder it with salt and flower it, then fry it in refined butter; after it is fried, serve it dry with the juice of an orange over it. 9 Carpe broiled with ragoust. Empty it as it comes out of the water, slice it on the top, butter it, and put it on the gridiron; when it is broiled, make a sauce with fresh butter passed in the pan, parsley and chibol minced very small, verjuice vinegar, and a little broth, season all well, and seethe it with capers; If you will, serve with a green sauce, and serve as soon as you have put it in. 10. Carp with half short broth. Take your carp as it comes out of the water, empty it and cut it proportionably to its bigness, put it with vinegar, a very little salt, pepper and minced onion, than put it with capers and very fresh butter, seethe it in a kettle with its implements; and when the sauce is thickened, put it into a dish, lest it should smell of the brass, and serve. 11. Hash of carp. Take carp, scaile them, empty them, and take off the skin, cutting it at the gills, and taking it off beneath, after they are unskinned, take out the flesh, and mince it with parsley, then alloy it with some broth and very fresh butter, season it well, and seethe it with a bundle of herbs; when it is well sod, put to it cream or milk with yolks of eggs, if you will, and serve, well garnished with sparagus and melts of carp. 12. bream with ragoust. Empty it, and put a bundle of herbs into the body of it, melt some butter, rubbe it with it on the top, and put it on the gridiron; after it is broiled, make a sauce with fresh butter, capers, parsley, and minced chibols, stove it well with vinegar, and a little broth; after the sauce is well thickened, serve. 13. Salmon with ragoust. Roast it sticked with cloaves; after it is roasted, put it with a little very fresh butter, wine, salt, pepper, and sugar, stove all together, until the sauce be short, and almost into a sirup, then serve. 14. Salmon stewed. Cut it into slices of the thickness of two or three fingers, and put it after the way of stewing, sticked with cloves in a kettle with white or red wine, well seasoned with butter, salt and minced onion; seethe it well with capers, if you have any, when the sauce is short and thickened, serve and garnish with what you will. 15. Trout salmoned. Seeth and pickle them, and serve them the same way as the common, of which have the direction here under. 16. Lots with ragoust. Scrape them in warm water until they be white, empty them, and put them in white wine, fresh butter, salt, pepper, onion, and capers; stove them, and have a care that your sauce may not turn, that is, that it do not become oily; garnish with mushrums and melts, and serve. 17. Lottes' fried with ragoust. After they are dressed, if they are big, slit them on the top, and flower them, then fry them half with refined butter; put them with ragoust, and fry into it fresh butter, capers, juice of mushrums, parsley, chibols, salt and pepper, and the sauce being very short and thickened, serve. Another way of lots stewed. After they are scalded, many do flay them, cut them, or leave them whole, and stew them with white wine, a little onion, which if you will not have it seen, you may stick whole with cloves, salt, pepper, butter and a twig of fine herbs; after they are sod, and the sauce very short and thickened, serve; you may put to it caper's or anchovies. 18. Oysters with half short broth salted. Whiten them well in water, then pass them in the pan with butter, parsley, chibols, and season them well, store them with a little white wine; after they are sod, and the sauce well thickened, serve. Another way. As they come out of the shell, put them on the chaufing dish with fresh butter, nutmeg, chibols sticked with cloves, thime, a few chip of bread, and the juice of an orange, or of a lemon; after they are sod, serve. Another way. Take them dead or alive, cleanse and whiten them well, then pass them in the pan with an onion very small, good fresh butter, and capers, season them well, when they are sod, serve; you may fry them with lard, and the same seasoning. 19 Oysters with ragoust. Take them very new, open them, and take heed they be not altered, with striking one against aonther; for they which sound hollow, and which are altered, are only good for to be salted; after you have taken them out of the shell, take the gravel out of them, and put them into a dish with their water, and fry them with fresh butter, onion, parsley well minced, capers, and a few chip of bread, when they are enough, serve. 20. Oysters in fritters. Take them very new and whiten them, drain and dry them well; make a paste with verjuice or milk, wherewith you shall allay your flower seasoned with salt, with one egg or more proportionably; put your oysters into these implements, and take some refined butter, heat it well, and put your oysters therein one after another; after they are fried, drain them, and strew on them a little small salt, and fried parsley, then serve. 21. Oysters roasted. Open them, choose the best, and let them lie in their shell, for to eat them new; to them which are something altered, put a very little fresh butter, with a little bread fried, and a little nutmeg, than set them on the gridiron, after they are roasted, pass the fire shovel red hot over them, that they may have a colour, and take heed they be not too dry, and serve. 22. villain with ragoust. After it is dressed, broyl it on the gridiron with a bundle of herbs in the body of it well seasoned; after it is roasted, pass in the pan an onion minced with fresh butter, chip, capers, and anchovies, all well seasoned according to your taste; stove all together, and serve. 23. villain with short broth. Roast it after it is taken out of its broth; make a sauce Robert, and stove it with it, and serve with parsley. 24. villain stewed. You may stew it as a Carp, and season it well with capers, chibols, parsley, and good fresh butter, the sauce being very short, serve. 25. Soys roasted and farced. Dress them as they come out of the water, and endore them with butter, than put them on the gridiron, with a little farce, or with some salt, and a twig of Sage, or fine herbs. For to make your farce take sorrel, parsley, and raw yolks of eggs, mince and season all together with a twig of thime, than put it into your Soys, and make a sauce with fresh butter, salt, vinegar, pepper, chibol, and parsley, all passed in the pan, and the sauce very short, serve with a little nugmegge upon it. 26. Soys roasted without farce. Roast them without farce, make a sauce a like; to which you shall add some capers, then serve. 27. Soys stewed. Put them as a Carp, thicken the sauce well, garnish it with your Soys, and serve. 28. Barbels with ragoust. If they are small, stew them, seethe them well, and serve; it is all the ragoust that one may give them. 29. Barbell roasted. If they are meanly big, dress them, and broyl them on the gridiron, and serve with a sauce of haut goust. 30. Barbels with half short broth. Take them big enough, put them with the half short broth, with white wine, fresh butter, salt, pepper, chibols, parsley, and capers, after they are well sod, and the sauce thickened, serve. 31. Barbels with short broth. Seethe them in their short broth, after they are sod, take off the skin, and put them on a dish, then make your sauce thickened, and put it over it; which for to make well, take half a pound of new butter, with a drop of vinegar, or a little of half short broth; melt it, and as it melteth, put into it one or two yolks of eggs proportionably thicken it well, and take heed it becomes not oily. For to make it with vinegar alone, take nutmeg, salt, gooseberries, or verjuice; seethe all in butter; when it is sod, take it out of your butter, and put it with your sauce, then serve, for the sauce will not be warmed again. 32. Barbels stewed. They are done as the Carp, either whole or cut, with verjuice of grapes. 33. Dabs' in Gastrolle. Dress them, and empty them under the gills, cleanse them well, and drain them; after they are drained, put them in a basin or a pipkin, with butter, chibols under, beaten clove, salt, pepper, capers, a little white wine or vinegar, and mushrums, seethe all together leisurely, lest the flesh break off; after they are well sod, and the sauce thickened, serve the white side underneath, and garnish with your mushrums. 34. Flounder in Castrolle. Dress and fit them as the Dabs', and serve alike. 35. Flounder fried. Fry them, and put them with ragoust, with the juice of orange, fresh butter, a whole chibol, and minced capers, then serve. 36. Flounder roasted. Roast them on the gridiron, and make a sauce with butter, onion, parsley, salt, pepper, and vinegar; after all is well fried together, stove it with your Flounder, let the sauce be well allayed, and serve. 37. Plice in Castrolle. Dress them as the Dabs', but on the other side, seethe, and make them ready alike, and serve. 38. Plice roasted. The Plice are roasted as the Flounder. 39 Barnickle with ragoust. Pull it well, and dress it as a Duck, than lard it with great lardons of Eel or Carp, spit it, and in turning of it, baste it with butter, vinegar, salt, pepper, chibols, and lemon peel; after it is half roasted, put it in a pot with water, and with the sauce wherewith you have basted it; after it is well sod, and seasoned, put to it mushrums, with capers, and serve. 40. Barnickle with short broth. Dress and lard it as above, then seethe it with water, and season it well, when it is half sod, put to it a quart of white wine, and seethe it well, then serve it with parsley over it. 41. Barnickle roasted with ragoust. Roast it on the spit; after it is well roasted, put it on the gridiron, and make to it a sauce Robert, or such other as you will, then serve. 42. Barnickle without bones farced. Farce it with what you have, mixed, and minced with the flesh of it, and put it with ragoust, after it is sod, garnish it also with what you can, as mushrums, troufles, sparagus, andevillets, melts, or rissoles, or fleurons, season all well, and serve. 43. Allose roasted with ragoust. Empty it at the gills, and put in it a little salt, fine herbs, and an onion, roast it; after it is roasted, make a sauce with fresh butter, chibols, minced parsley, capers, gooseberries, or verjuice, all pasted in the pan, and well seasoned, stove it with your Allose; alloy the liver of it with the sauce, if it is not thickened; or garnish with it, then serve. 44. Allose with short broth. Seethe it with a short broth, and when it is half sod, take it out, and set it on the gridiron, than stove it with a brown sauce, and serve. 45. Allose stewed. Scald it well, seethe it after the way of stewing, after it is stewed very well, and the sauce allayed, so that it be not oily, serve. 46. Lampraye with ragoust. After is dressed, make it ready and serve it as the Alose stoved. 47. Lampraye on the gridiron with ragoust. After it is dressed, cut it proportionably to its bigness, than put it on the gridiron; after it is broiled, make to it such a sauce as you will, so that it be of haut goust, then serve. 48. Lampraye with sweet sauce. Dress and out it alike, make a sauce with vinegar, sugar, two or three cloves, a little butter, and little salt; stove, and serve. Another way. Cut it into small pieces, and fee it with wine, and sugar, and season it a very little, because of the sugar, mix with it a little butter and capers, then serve. 49. Eel roasted with a green sauce. Cut it in length, and roast it on the gridiron, then take sorrel, or beets, and take out the juice, fry an onion very small, seasoned with salt, pepper, a drop of vinegar, minced capers, and orange peel; stove your Eel with this sauce, and when you are ready to serve, and your sauce well allayed, pour your juice over it, then serve. 50. Eel stewed. Cut it into pieces, and stew it with parsley, capers, white wine, fresh butter, all well seasoned, then serve. 51. Eele-like Serve last. Dress your Eel, and skin it; which to do, take it next to the head and cut it, then with a clout draw the skin downwards; after it is skinned cleave it in two, and take out the bone, beat it well, and slice it in two, spread your two slices; and put to it pepper, salt, butter, and parsley, roll them up, and tie them very fast, put them into a pot with white wine, well seasoned, and seethe them well; after it is well sod, take it up, and cut it into slices, garnish a plate with it, and serve. 52. Eel with ragoust. Cut it into pieces, and put it in a pan, or pipkin with white wine, butter, chibols, minced parsley, capers, salt, pepper, and a few chip of bread for to allay the sauce; after it is enough, serve, and, if you will, whiten with yolks of eggs in verjuice. Another way. You may fry it with refined butter, or with oil; after it is dressed, cut the sides, and take out the bones, pickle it a while, and if you will garnish with it, fry it as soon as you will; if it is to serve warm, fry it only when you have use for it; which you shall do after you have dried it well, cut very thin and flowered, or fried in a paste. Serve with juice of orange or lemon. Another way. Roast it as the Lampraye, and season it with haut goust, with what garnish you will. 53. Sea Eel. Make it ready as the first ragoust of common Eel. 54. Sea Eel stewed. After it is dressed, cut it into lumps, and season it as the other stewing. 55. Sea Eel fried with ragoust. Make it as the second ragoust of common Eel, then serve. 56. Lobster with short broth. Seethe it with short broth, well seasoned with what is necessary; after it is sod, cleave it in two, and serve it with vinegar and parsley. 57 Lobster with a white sauce. After it is sod, take out the bones, and cut the flesh into pieces, which you shall fry with butter, minced parsley, and a drop of verjuice; which being done, take three or four yolks of eggs with a little of nutmeg, and put them in the pan, serve forth with and garnish with the feet of your lobster. 58. Langouste with short broth. Seethe it, season and fry it as the lobster, and garnish with the feet of your langouste, then serve. 59 Langouste with white sauce. It is done the same way as the lobster, serve it dry with parsley. 60. Pike farced. Slit it all along the back, and take off the skin from the head to the tail; take out the flesh and the small bones, leave the back bones for to keep it the firmer when it is farced. Which to do, take half of flesh of pike, and half of carp, or of eel, mince it very small with parsley, raw yolks of eggs, salt, pepper, fine herbs, butter and milk mixed together, with mushrums; farce your pike, and sow it up again, then seethe it in a dripping pan, make your sauce with fish broth, or pease broth, a drop of verjuice, and a little vinegar, which you shall pass in the pan with parsley, capers and mushrums, which you shall season and seethe well; serve and garnish with what you will, after it is well sod. 61. Pike roasted on the spit. Dress it the same way, and spit it; to the end it may hold fast, wrap it in with buttered paper, and when it is roasted, take it off of the spit, and stove it in the same sauce as the other, and garnish it with mushums, melts of carp pistaches, troufles, and broken sparagus, and have a care that the sauce be not too fat; then serve with pomegranate, or lemon peel. 62. Fresh mackerells roasted. Roast them with fennel, after they are roasted, open them, and take off the bone; then make a good sauce with butter, parsley, and gooseberries, all well seasoned; stove a very little your mackerells with your sauce, then serve. 63. Fresh herring roasted. Empty them at the gills, and roast them on the gridiron, moistened with butter; after they are roasted, make a sauce with fresh butter, a drop of vinegar, salt, pepper and nutmeg, mix some mustard with it, and serve. 64. Herrings with brown sauce. After your herrings are roasted, make a brown sauce, making your butter brown in the pan with parsley, and chibols minced, which you shall put into your brown butter with a drop of vinegar; if you will, put to it caper's, and serve. 65. Pilchers. After you have scailed them, make them ready as the herrings roasted; serve with a white or brown sauce with mustard. 66. Gournet with ragoust. After it is well dressed, put it into a dish, and season it well with butter, salt, pepper, a bundle of herbs, mushrums, minced parsley, verjuice and broth; seethe it between two dishes; after it is sod, serve it with a sauce thickened; as for the garnish, you shall put some if you have any, if not, you shall let it alone. You may also make at ready as the grenost which followeth. 67. Grenost with ragoust. Dress and slit it, than butter it well on the top, and roast it on the gridiron; after it is roasted, make a brown sauce, with which you shall stove it, for to cause it to take salt, and the savour of what you have put to it, serve. 68 Fresh cod roasted with ragoust. After it is dressed, you must butter it, and roast it on the gridiron, seasoned with salt and clove sticked; As it is roasting, baste it with butter; after it is roasted, make a sauce with very fresh butter, into which, after it is half brown, you shall put some minced parsley, and if you will, some onion or chiboll, which you may take out, because of the fantastical; mix a little broth with it, a drop of vinegar and minced capers; stove your cod in its sauce; when you are ready to serve, put some mustard in it, if you will, then serve. 69. Cod with half short broth. Seethe it with white wine, salt, pepper, a bundle of herbs; after it is sod, drain it, and make a sauce with butter, a drop of its short broth, a little nutmeg, and salt, set it on the fire, and turn it well; in turning of it alloy with it two yolks of eggs, and pour it on your Cod, then serve. 70. Fresh Cod with ragoust. After it is scailed, empty it, slit it at the top, than put it into a dripping pan, or into a flat basin, with good butter, salt, pepper, and beaten cloves, some chibols under, some broth or pease broth; boil all, and put to it some parsley, a drop of vinegar, and a few chip of bread over it; seethe it before the fire, or in an oven for the better; after it is sod, serve. 71. Green fish. Take it unsalted, scrape it, and seethe it in a kettle with fresh water, boil it a very little, and scim it; after it is scimmed, take it off of the fire, and cover it with some table cloth in double; when you are ready to serve, set it a draining: make a sauce with some butter alone, take heed that it turn not, put it upon your fish, and serve with parsley on it, and about it. 72. Soupresse of fish. Take the flesh of Carp, Eel, and Tench, mince them together, and season them with a little butter very fresh, with capers, and fine herbs; set up all into a linen cloth, and tie it, then seethe it with white wine like a short broth; after it is sod, set it a draining; after it is drained, untie it, cut it into slices, and serve it on a place as a gammon of bacon. 73 Gammon of Fish. It is made the same way as the Soupresse, but that you do wrap in your implements with Carp skin, over a wrapping of buttered paper, and over it yet a linen cloth; seethe it alike, and serve it cold, as a gammon of bacon. 74. Mussles of fish. Cleanse them, and boil them a very little with a bundle of herbs as soon as they are opened, take them up, and take them out of the shell, then fry them with fresh butter, parsley, and minced chibols, seasoned with pepper and nutmeg, then allay some yolks of eggs with verjuice, and mix them together, serve, and garnish with the best shaped of their shells. 75. Raye fried with ragoust. Dress it, wash it well, and take off the slime which is upon it, then empty it, and take out the liver very neatly, and the gall also; if your Ray is big, take off the two sides, and leave the body; seethe them with white wine, or verjuice, salt, pepper, onion, and fine herbs; when they are sod, let them take salt a little, and take heed of the relish of the brass; after that, take them out, and take off the skin, make a brown sauce with butter, parsley, and chibol, very small, and passed with brown butter; put a drop of vinegar to it, and a piece of liver, and stove it with it; serve with gooseberries, or verjuice in the season, and garnished on the top with the rest of the liver which you had in the kettle, your Ray being half sod, and cut it into slices. 76. Smelts with ragoust. File them up together into rows, thrusting a small rod through their eyes, flower and fry them, put to them a little small salt, and take off the rod as you put them in the dish, then serve with orange or lemon. 77. Tripes of Cod fried. Seethe them, and after they are sod, fry them with butter, onion minced, or chibols, parsley, salt, and pepper, and at the latter end some vinegar, and a little nutmeg. You may whiten them with yolks of eggs and with verjuice, and serve. 78. Scuttles fried. Boyl them, after they are enough, cut them, into pieces, and fry them as the tripes of Cod, and serve. 79. Forth John fried. After it is well unsalted, cut it into pieces and seethe it, after it is sod, drain it, and fry it with butter, onion, pepper, and vinegar, then serve. 80. Poor John with a sauce Robert. You may put it with butter, a drop of verjuice, and some mustard, you may also mix with it some capers and chibols. Another way. You may serve it with oil, vinegar, and onion minced. 81. Joale of salmon with brown sauce. Unsalt it well, scaile it, boil it in water, and seethe it proportionably, as it is thick, then let it rest; when you will use it, make a brown sauce, with butter, onion, pepper, vinegar; put it over it, and serve. Another way. After it is sod, drain it, and let it cool, and serve it with minced onion, oil and vinegar. 82. Joale or chine piece of salmon into salat. After it is sod, put it with oil, venegar, cresses, or other such salat as you will, and some capers, if you have any, then serve. 83. Tons pickled. Dress them, and cut them into slices or pieces of the thickness of three inches, stick them with cloves, and put them into a pot with salt, pepper, vinegar, and some bay-leaves; cover it well, and when you will use it, unsalt, your pieces, and seethe them with wine; serve them dry, or with a brown sauce, seasoned with what you will. 84. Mackerel salted. Slit them along the belly, and salt them; for to use them unsalt them, and seethe them in water, after they are sod, serve with parsley, vinegar and pepper, you may put some oil if you will. Another way. After they are sod, make a sauce to them with butter, onion, vinegar, pepper, and mustard, stove and serve. 85. Herrings salted. When you will use them, unsalt them, drain and dry them, then roast them and serve with mustard or with pease. Another way. You may serve them stewed, cutting them into pieces, and seething them with onion and butter. 86. Red herrings. After they are half salted, file them, and set them a smoking in the chimney; when you will use them, open them and steep them in milk; for to serve, take them out, and roast them a very little on the grid iron, and serve, if you will, with mustard. 87. Trout common. Dress them at the gills, pickle them; after they are pickled, slit them according to their bigness, and seethe them leisurely with a short broth, seasoned with all what is fitting, and whereof you shall find the making in several places of the fish services; and take heed that their flesh do not break from the bones; after they are sod, serve them whole with parsley, in a plated napkin. 88 Pie of lots. After they are dressed and well whitened, cut them into pieces, and put them in fine paste or puffed past, with some garnish, as melts of carp, capers, broken sparagus, mushrums, yolks of eggs, and season all well, then serve. 89. Eel Pie. Cut it into round slices, and put it in your sheet of paste, well seasoned with yolks of eggs, parsley, mushrums, sparagus, melts, verjuice of grapes, or gooseberries, in the season; Do not spare the butter, salt nor pepper; cover your pie, and endore it; for to keep it up, take some small bindings of paper, butter them, and put them round about it, and tie them softly with a thread; bake it, and after it is baked, alloy three yolks of eggs with a drop of verjuice and a little nutmeg, and when you are ready to serve, put it in and mix it well, then open it, and serve it garnished round about with the crust cut into four. 90. Pie of grenost. Dress your grenost, or many if you have them, and slit it at the top, make a sheet of fine paste, of what shape you will, make up your pie, and when it is made up, put your fish in it, garnished with what you have, as mushrums, capers, parsley minced, hard yolks of eggs, bottoms of hartichocks, and broken sparagus, all well seasoned with butter, salt, pepper, and nutmeg, then cover and endore it. If it is rised up, bind it with buttered paper; bake it, and forget not to give it vent, as soon as it hath taken crust, for it would take it of itself, and it may be, beneath, and so all the sauce should be lost, which you could not put in again in the same way. After it is baked, make an allaying with yolks of eggs raw, and a drop of verjuice, and put it into your pie at the top with a funnel, and mix it well on all sides with stirring of it; serve it warm, and garnished about with the upper crust, cut as you will. 91. Small pies of fish. Take out the bones of a carp, and of an eel, mince the flesh with parsley, a small twig of thime, and some butter; after it is well minced, and seasoned with nutmeg, make a fine paste, and make up your pies of what bigness you will, fill them, cover them and endore them; upon the big ones you may put a chapitean; after they are baked, serve. 92. Pie of plices. After they are dressed make up your pie of the bigness of your plices, and put them in, slitted only on the top, and garnished with mushrums, sparagus, hartichocks, capers, and hard yolks of eggs, all well seasoned with very fresh butter, salt, pepper, minced parsley, and a slice of lemon, or of orange, cover, and bake it; when it is baked, mix with it some yolkes of eggs allayed with verjuice, then serve. 93. Tourte of melts. Whiten them well, and drain them, then make your sheet of paste, and garnish it with your melts of Carp, mushrums, trouffles, capers, hard yolks of eggs, broken sparagus, bottoms of artichokes, salt, pepper, parsley, and fresh butter; cover it, and bake it in the oven, or in a tourte pan. Endore it with eggs, if it be in flesh time; after it hath taken crust, give it vent; when it is baked, uncover it very neatly, cut the lid into four, put it round about, and serve. A Table of the Eggs for the Entry or first course, as they are now served up, EGgs farced 1 Eggs with bread 2 Eggs of the Moon shine (au miroir) 3 Eggs wit black butter 4 Eggs with milk 5 Eggs with sorrel. 6 Eggs fried into slices 7 Eggs poached in water 8 Eggs with cream 9 Omelet of cream 10 Omelet of parsley 11 Eggs with verjucie 12 Eggs with anchovies 13 Eggs with cheese 14 Eggs mixed, or stirred together 15 Eggs of the moon shine (au miroir) with cream 16 Eggs made ready in glasses 17 Omelet farced 18 Eggs into snow 19 The way of making Eggs ready for the Entrees, or first courses, as they are now in use. 1. Eggs farced. TAke sorrel, alone if you will, or with other herbs, wash, and swing them, then mince them very small, and put them between two dishes with fresh butter, or pass them in the pan; after they are passed, stove and season them; after your farce is sod, take some hard eggs, cut them into halfs, a cross, or in length, and take out the yolkes, and mince them with your farce, and after all is well mixed, stove them over the fire, and put to it a little nutmeg, and serve garnished with the whites of your eggs, which you may make brown in the pan with brown butter. 2. Eggs with bread. Take bread, crumb it, and pass it through a straining pan, if you will, melt some butter, after it is melted, put it with your bread, and some sugar, then choose some very new laid eggs, as many as you have occasion for, and beat them well with your bread, sugar, butter, salt, and a little milk; for to seethe them, melt a piece of butter very hot, put your implements into it, and seethe it; for to give them a colour, pass the fire-shovel red hot over them, and serve your eggs sugared. You may make them ready in a dish, or in a tourte pan. 3. Eggs after the looking glass, or an miroir. Take them very new, melt a piece of butter in them very fresh, put in your eggs and a little salt; when they are enough, put a little nutmeg on them, and take heed the yolks do not break, nor be too hard, then serve. 4. Eggs with black butter. Break very new laid eggs in a dish, and have a care that the yolks do not break, put salt to them, make some butter brown in the pan, and seethe them in it; after they are enough, put a drop of vinegar in the pan, pass it over the fire, pour it on your eggs, and serve. 5. Eggs with milk. Break your eggs, salted them, and sugar them if you will, beat them well, and mix your milk with them; for to seethe them, melt a little fresh butter in a dish; after it is melted, put your implements in it, seethe them, and give a colour with the fire shovel, when they are enough, sugar and serve. 6. Eggs with sorrel. Take very young sorrel, after it is very clean and drained, put it between two dishes with butter, salt, and pepper, when it is well consumed, alloy the yolk of an egg with it, and garnish it with eggs cut into quarters, or as you will, and serve. For to keep your eggs always fresh, put them into fresh water. 7. Eggs fried into slices. Make them hard, take them out of the shell, and cut them into slices, then fry them with good butter, parsley, chibols minced, pepper, gooseberries, or verjuice of grapes; after they are well fried and seasoned, put them into a dish with a drop of vinegar passed in the pan. If the sauce is too shoort, put in it a drop of broth, then serve with nutmeg; if you will, mix with it capers, mushrums, broken sparagus, fried before you mix them, as also the mushrums, for it would not be good otherwise. 8. Eggs poached in water. Take the newest you can get, boil some water, and when it boyles, break your eggs in it, let them seethe a little, striking on the handle of the pipkin, lest they stick in the bottom, and that they burn, then take them out softly, and drain them. For to serve, make a brown sauce, or green, with a handful of sorrel, whereof you shall take out the juice, then melt a little butter, with salt, nutmeg, and the yolk of an egg, all well seasoned and allayed together; after this, you shall put your juice in them, and stir them, and serve forthwith. 9 Eggs with cream. Break some eggs proportionably, take out half of the yolks, and beat them well with sugar and a little salt, mix your cream with them, and seethe all in a pipkin, after it is sod, serve upon a plate, and sugar. If you will give a colour, you may do it with the fireshovel; and if you do love sweet odours, you may put some. 10. Omelet of cream. Break some eggs, take out half the whites, season them with salt and cream, and beat all well together, warm some butter, a little more than ordinary; and when it is enough, serve it in square, or triangle, or as it is, and sugar it well if you will. 11. Omelet of parsley. Break your eggs, and season them with salt, parsley minced small, and chibols, if you will, beat them well with butter, and make your Omelet; after it is made, you roll it if you will, and cut it into round slices, garnish a plate with it, sugar, and serve as readily as you can. 12. Eggs with verjuice. After you have broken your eggs, season them with salt, and beat them well, take out the treads, and take out some embers, over which you shall turn them, in putting into them some butter, and verjuice of grapes beaten, and passed in the pan; when they are enough, serve, but have a care they be not too thick. 13. Eggs with anchovies. Cleanse well your Anchovies, and unsalt them, changing often their water or wine; take out the bone, and melt them in a dish with very fresh butter; when they are melted, break some eggs according to the proportion of your sauce; and after they are sod and mixed, serve them with a little nutmeg. 14. Eggs with cheese. Take butter and cheese, and melt them together, which you may do easily, cutting your cheese very small, when they are melted, break as many eggs as you think may seethe in what you have melted; after they are well beaten, put them over the fire, and stir them as they seethe; and when they are sod not too thick, serve with a little nutmeg. 15. Eggs mingled or stirred together. Melt some butter with eggs in a dish, seasoned with salt and nutmeg, when they are on the fire, stir them with a spoon until they be enough, and serve. 16. Eggs in the moon shine with cream. Make a bed of butter in your dish, and break your eggs over it, after they are broken, season them with salt, then put some cream to them until they be hidden, or some milk, so that it be good, seethe them, and give them colour with the fireshovel red, then serve. 17. Eggs made in glasses. Make a preparation like that of the eggs with bread, and add some cream to it, which be not lower, and a little sugar, and a little of crumbs of bread, then take some furne-glasses, put them on a plate near the fire, with a very little butter in them; when the butter is melted, put also your implements in these glasses, as they are before the fire they do seethe, but as they do seethe, turn them; after they are sod, pour them out upon another plate, they will come out of the glasses the sharp and upwards; serve them thus, and garnish them with cinnamon and lemon-peel preserved. 18. Omelet farced. Break your eggs, and put more yolkes than whites, put to them some remnant of farces, if you have any, or make one of purpose, with all sorts of herbs according to your taste, and seethe it before you mix it with your eggs, season all with salt, and if you will, with sugar, beat it well, and seethe it with butter or lard, then serve your Omelet sugared if you will and plate it square, or in triangle, or roll it up for to cut it into slices. 19 Eggs with snow. Break some eggs, sever the whites from the yolkes, put the yolkes in a dish upon butter, and season them with salt, and set them upon hot cinders; beat and whip well the whites, and a little before you serve, pour them on the yolks with a drop of rose-water, and the fire-shovel over them, than sugar and serve. Another way. You may put the yolks in the middle of your snow, which is made with your whites of eggs whipped, and seethe them before the fire with a dish behind. Table of the second of Fish. TVrbot with short broth 1 Dabs' with short broth 2 Wivers roasted on the gridiron 3 Soles fried 4 Salmon with short broth 5 Sturgeon with short broth 6 Grenosts in castrolle 7 Bescard with short broth 8 Purpose with short broth 9 Purpose with ragoust 10 Flounder fried with ragoust 11 Sea Otter with short broth 12 Sea Otter on the gridiron 13 Raye fried 14 Tenches with short broth 15 Allose with short broth 16 Allose roasted 17 Fresh cod 18 Breame roasted 19 Pike in blue 20 Pike with sauce 21 Trout with short broth 22 Troute salmoned 23 Perches with short broth 24 Lots 25 Lots in castrolle 26 carp in blue 27 carp farced 28 Smelts 29 Plice 30 Macreuse 31 Macreuse with ragoust 32 Dabs' in castrolle 33 Pike farced and roasted 34 Salmon with a sweet sauce 35 Lots with ragoust 36 carp with half short broth 37 Tenches fried with ragoust 38 Barbels with ragoust 39 Barbels in castrolle 40 Soles with ragoust 41 Villain with ragoust 42 Villain with short broth 43 Joale of salmon 44 Gammon of fish 45 Gournet 46 Fresh mackerel 47 Allose roasted 48 Fresh herrings 49 Filchers 50 Lamprels of all sorts 51 Eels of all sorts 52 Lobsters of all sorts 53 Langoust with short broth 54 Oysters roasted 55 Fried carp 56 Barbels with sauce 57 Plice roasted with ragoust 58 Plice in castrolle. 59 10. Discourses & Method how to serve the second fish. 1. Turbot in Castrolle. DRess it and empty it under the belly, slitting it there very neatly, or otherwise at the gills; put it into a pan with white wine, until it steeps, and season it well with salt, pepper, cloves, fine herbs, as rosemary, thime and onion, and let it seethe leisurely, lest the flesh should break off from the bones; after it is sod, let it rest a very little, lest it should take the taste of brasle; serve it garnished with flowers and parsley. You may cut it before you seethe it thus. 2. Dab with short broth. It is made ready the same way as the turbot, but that the short broth must not be of so quick a taste, because it taketh salt sooner, being thinner; after it is sod, serve it with parsley upon it. 3. Wivers roasted on the gridiron. They are dangerous, by reason of three prickles, which they have about the head, therefore when you dress them, remember to scrape them, and to cut off these thorns, and the head at the gills, whereat you shall also empty them when they are thus dressed, and emptied, slit them on the top, and melt some butter, and fry some into the slits, with salt and clove, then see them on the gridiron; when they are roasted, make a brown sauce with fresh butter, salt, and pepper, minced parsley, gooseborrids, or verjuice of grapes, and a drop of vinegar, stove them with your sauce, and serve. 4. Soles fried. After they are dressed, dry them, and if they are big, slit them along the back, flower them, and fry them in salat oil, or refined butter, when they are fried, powder them with salt upon them, and serve with orange. 5. Salmon with short broth. Empty it at the gills, and slit it along the back, and put it in your short broth well seasoned; when it is enough, serve. 6. Sturgeon with short broth. You may serve it roasted on the gridiron, but in the second, you must put it with short broth, and serve it as the salmon, except that when it is sod you take two or three napkins plated, and put them over it bespread with parsley, and thus, you serve. 7. Grenost in Castrolle. Although it is commonly served with short broth, yet for the second, it may be served in castrolle, which to do, you must put it into a pipkin, season it well and garnish it with mushrums and troufles; have a special care that when it is sod, the flesh do not break off from the bones. 8 Bescard with short broth. Make it ready and serve it as the sturgeon, above. 9 Purpose with short broth. It is served and made ready the same way, as the sturgeon and Beccard above, but that the seething of it is much longer; when it is enough, serve. 10. Purpose with ragoust. Cut it in pieces, and roast it on the spit, as it roasteth, baste it with butter, salt, vinegar, and pepper; after it is well roasted, baste it with another sauce made with butter and minced onion, then mix all together, and stove it, mix a little flower with it, and serve. 11. Flounder with ragoust. They are made ready the same way, as in the discourse of the first courses of fish. 12. Sea Otter, with short broth. Dress and prepare it for to put it with short broth, which you shall make ready the same way as that of the barbells; when it is sod, serve it dry with parsley in a napkin over it. 13. Sea Otter on the gridiron. Dress and roast it; when it roasted make such a sauce to it as you will, so that it be of a quick taste, and because those great lumps take hardly a taste, slit them or slice them on the top, stove it with its sauce, so that it be almost imbibed, or soaked into it, then serve it, and garnish with what you have. 14. Ray fried. After it is well dressed and cleansed, pickle it with vinegar well seasoned, and a little before you serve, fry it with refined butter, or with salat oil; when it is well fried and crisp, set it a draining, and bespread it with small salt, then serve it whole, or the two sides set together again, with orange. 15. Tenches with short broth. After they are well scalded, you may put them with short broth, as above said, and serve them with parsley. 16. Allose with short broth. You may also put the Allose with short broth, serving it with the scailes, well seasoned with parsley in a napkin over it. 17. Allose roasted. As it comes out of the short broth, put it on the gridiron; when it is roasted make a sauce like sauce Robert, and stove all together, but a very little, then serve, and if you will, put some capers to it. Another way. After it is scailed and dressed at the gills, well cleansed and dried, fry it in fresh butter, and roast it well, then slit it all along the back, take out all the bones, and close it up again, take the melt, and with store of good herbs make a sauce something sharp because this fish is sweet of itself; put into it capers, anchovies, mushrums, and thicken your sauce with a few chip of bread passed in the pan. Or otherwise make a farce with sorrel well seasoned, and after it hath boiled a very little, serve. 18. Fresh cod. Put it after the way of short broth, and let it boil but a very little, and take it out again; then let it rest, and cover it with a tablecloth or napkin, and when you will serve, drain it, make a sauce thickened, and serve with parsley. 19 bream roasted. After it is dressed, roast it on the gridiron, and butter it on the top; when it is roasted, make a sauce with fresh butter, parsley, and chibols; vinegar, salt, and pepper, stove all together, and serve. Another way. You may put it with short broth, and then roast it, and after, a sauce with very fresh butter, parsley and chibols minced, pass all in the pan; and when you will serve, mix with it some sorrel juice, and serve. 20. Pike with blue. Dress it as it comes out of the water, and cut it, or let it whole, and in this last water, slit it all along the back, then put it in a basin, and take salt, vinegar, onion, pepper, and lemon, or orange peel good store, boil all together a very little, pour it on your pike, and presently it becomes blue; for to seethe it, boil your white wine well seasoned with salt, put your pike into it, and let it seethe; taste your short broth, if it be strong enough, and let the pike rest into it, until it hath taken a taste, have a care that it do not remain too long in it, and in this case, take it out until you be ready to serve; which you shall do warm, with parsley, in a napkin. 21. Pike with sauce. After it is sod as above said, take off the skin, and take a drop of your short broth, put it in a dish with half the yolk of an egg well allayed, some very fresh butter, and nutmegs let the sauce be well thickened, and well seasoned with salt, chibols and peel, and if you will, put in it anchovies; but take heed it become not oily, and serve your pike her. 22. Trout with short broth. Slit them proportionably to their highness', and give some strength to your short broth; before you seethe them, dress them at the gills, and pickle them; after which let them seethe leisurely, lest the flesh leave the bones; after they are enough, serve them with parsley in a napkin plated, which you shall cover with flowers in the season. 23. Trout salmoned. Make them ready, and serve them as the common trout above written. 24. Perches with short broth. As they come out of the water, dress them at the gills, and put them in a short broth of white wine, well seasoned with all kinds, as pepper, salt, cloves, lemon, or orange peeles, chibols and onion; after they are sod, take them out, and take off the skin; make a sauce with a drop of your short broth, allayed with vinegar, the yolk of an egg, an onion in quarters, fresh butter, salt, and a very little of white pepper, mix all together readily over the fire, pour it on your perches, and serve. 25. Lots. Make some water lukewarm, put them in it, take them out a while after, take off the slime with a knife, and thus you shall make them all white; then dress them, wash them, put them between two linen , and dry them; set a side them which are big, and slit them on the top, for to serve to the oil or refined butter, with salt and orange, serve. 26. Lots in Castrolle. Put your lots in castrolle, and season them with butter, salt, beaten cloves, pepper, peeles; a bundle of herbs, verjuice, a drop of vinegar, and a very little broth; when they are ready, serve, and garnish, if you will, with anchovies, capers, mushrums, and any other garnish you have. 27. Carp with blue. The best sort of carp is that with melt; take it alive, and season it for to put it with short broth, in the same manner as the pike above written in the 20th article. If it is big, ye● may cut it into four, or slit it along the back, and put it in a basin into blue; if you will, seethe it in a fish kettle, put a leaf in the bottom, take your carp with a clout, season it well with onion, pepper, salt, cloves, peel, and all well wrapped in your linen cloth, set it a boiling, the leaf under it, lest it do burn with much boiling, or that the linen cloth stick to the kettle; let not your short broth be altered with any thing, but let it be well seasoned with all what is fitting. When it is boiled leisurely, serve it with parsley in a napkin. 28. Carpe farcde. Take up the skin over the back as far as the belly, take out all the small bones, the tripes and melts, and take out of the head the gills and the tongue, then make a farce with a little flesh of carp well minced, and seasoned with as much butter as flesh, a little parsley, chibols, and a twig of fine herbs; alloy all with an egg, or mix with it mushrums, melts, or mussles, capers, and bottoms of hartichocks, chibols, and tongues of carp; put your farce into your carp all along, and leave a hollow, for to put what you have fried; season all well, and close it up, seethe it in a basin, or in a castrolle, (which is a kettle made in the form of a great tourte pan, or as a kind of dripping pan) or into a dish before the fire, with a drop of verjuice and a little broth, butter, and what you have remaining of your mushrums, troufles, or melts; stove all together leisurely, and, lest it sticks, put some chibols under it with a little verjuice, and some yolks of eggs, alloy the sauce, and serve. The carp thus farced may be put into fine, or puffed paste, and garnish with what you have. 29. Smelts. Take them very new, file them, and dry them well; when you are ready to serve, flower and fry them, with oil, or butter, take off the rod, and powder them a little with small salt, and serve with orange. 30. Plice. This article is in the discourse of the Entrees, or first courses of fish. Thus you are put in mind of what may be served, out of which you may choose what you like best, and intermingle pies or tourtes, proportionably to the dishes you have, observing to serve a pie or tourte after six dishes of service. A Table of the Intercourse of the lean days out of Lent. MOusserons 1 Mushrums with cream 2 Troufles 3 Eggs spun 4 Nulles 5 Eggs minions (or delicate) 6 Tourte of Franchipanne 7 Omelet with cream 8 Fritters 9 Pets de putain 10 Paste spunn 11 Servelats of Eel 12 Melts of carp fried 13 Melts with ragoust 14 Livers of Lotters 15 Gelee of fish 16 White meat 17 Green gelee 18 Fried artichokes 19 Asparagus with a white sauce 20 Asparagus with cream 21 Celeris 22 Coliflowers 23 Gammon of fish 24 Tortoise with ragoust 25 Fritters of Apples 26 Fritters of artichokes 27 Almond pie 28 Ramequin of all sorts 29 Eggs with cream 30 11. A Method for to make ready the Intercourses for the lean days out of Lent. 1. Mousseron. TAke it very new, take out the gravel, and wash it with water, or white wine, than put it in a dish with fresh butter well seasoned with salt, white pepper, chippings of bread, take heed it burns not to; after it is enough, put to it a little nutmeg, the juice of orange or lemon, then serve. Another way. Pass it in the pan with very fresh butter, parsley, a bundle of herbs, pepper, salt, and stove it in a dish, or in a pot, and when you will serve, put some cream to it, or the yolk of an egg, or a few chip of bread, a little nutmeg, and serve. You may garnish it with what you will proportionably to the quantity you have. 2. Mushrums with cream. Take them very new, and the smallest, for they are best, peel them dry, and wash them in water, and take them out forthwith, and drain them, cut the biggest; and, together with the smallest, fry them with fresh butter, parsley, chibols minced very small, salt, and pepper, than stove them in a small pot until you be ready to serve, and then you may put some cream to them, which when it hath boiled a little while, and the sauce being thickened, you may serve. 3. Trouffles. Seethe them with a short broth, when they are sod, serve them in a plated napkin. Another way. Serve them the same way as the Mousseron, and put a little broth to them, some cream, and some juice; when they are cut very thin, and sod, serve. Another way. Peele them, and cut them very small, and very thin, then pass them in the pan, and season them with a very little salt, because they must boil long with some broth, which you judge to be good; after they are sod, unfat them, and let the sauce be somewhat allayed, with some thickening, or with some chip of bread, then serve. Another way. As they come out of the sand, wash them with white wine, seethe them with strong wine, much salt and pepper, after they are sod, serve them with a plated napkin. 4. Eggs spun. You shall find them in the Intercourses of the flesh days, and the way how to serve them. 5. Nulles. Take four or five yolks of eggs, some very fresh cream, much sugar, a little salt, beat well all together, and seethe it on a hollow plate, or on a dish, pass the fire-shovel red hot over it, besprinkle it with sweet waters, serve and sugar, with sugar musked. 6. Omelet with cream. Take store of yolks of eggs, few whites, and a littl cream, some salt proportionably, beat all together, and a little before you serve, make your Omelet, and, if you will, sugar it, and serve. 7. Fritters. Take four small cheeses, white and soft, six eggs, half a pint of flower, and a little salt, b●at all together, and try it, for the cheeses are sometimes too soft, or too dry, etc. 8. Pets de putain. Make them the same way, but that you must put a little more flower; draw them out very small with the handle of a spoon; after they are fried, serve them sugared, and besprinkled with orange flowers. 9. ●ervelats of Eel. Dress your Eel, and slit it in two, take out the bone, beat well the flesh, and season it, roll it up, and bind it; after it is bound, wrap it up in a small linen cloth, and seethe it in a pot with wine, salt, pepper, cloves, onion, fine herbs, and let the sauce be reduced to a short one; after it is well sod, unwrap it, and cut it into very thin slices, then serve it dry, or with some sauce. 10. Melts of carp fried. Cleanse them well, and whiten them in water, and dry them, when you will serve, flower and fry them; when they are fried, serve with salt and orange. 11. Melts with ragoust. Whiten them in water, and put them in a dish with a drop of white wine, well seasoned with butter, salt, a bundle of herbs, pepper, some juice of mushrums, a few capers and anchovies; after the sauce is allayed, serve with orange or lemon juice, and nutmeg. 12. Liver of Lot. Take it out of the fish, and put it into a dish with very fresh butter, a few of fine herbs, parsley minced very small, mushrums also small, of the best of your broths, minced capers, and an anchovie, when it is well sod, and the sauce allayed, serve. Another way. Fry it, if you will, and serve it with salt, juice of orange, or of lemon. 13. Gelee of fish. Take some scailes of Carp, half a dozen of Tenches, three pints of white wine, seethe all well together with a little salt & cinnamon, and four cloaves, pass all into a napkin, that is, strain it, to have the juice out of it, and put to it one pound of sugar, take a dozen of eggs, fry the whites of them; let your strainer be ready and very clean; warm your gelee, and when it is ready to boil, power into it the juice of five lemons, and the whites of your eggs; when it gins to boil, pour it into the strainer, and strain it again, until it be very clear; put it after the natural upon a plate or in a dish, and serve. 14. White meat. Make it of the remnant of your gelee, and put into it some stamped almonds, and a drop of milk, strain it, and make it into white meat. and when it is cold, serve. 15. Green gelee. It is made the same way; pass it with a very little juice of beets, and serve cold. 16. Artichokes fried. Cut them as for to eat with pepper, cut off also the sharp ends, and whiten them in warm water, than set them a drying, and flower them for to fry when you have occasion; serve them garnished with fried parsley. 17. Asparagus with white sauce. As they come from the garden, scrape them, and cut them equally; seethe them with water and salt; take them out, as little said as you can, it is the better, and set them a draining, then make a sauce with fresh butter, the yolk of an egg, salt; nutmeg, a small drop of vinegar; and when all is well stirred together, and the sauce allayed, serve your sparagus. 18. Asparagus with cream. Cut them into three, and when you have whitened them, fry them alike well seasoned; after they are fried, put your cream in, and stove them wlth it; if the sauce is too thin, put some yolks of eggs in it for to thicken it, and serve. 19 Celeris. It is eaten with pepper and salt, or with oil, pepper, and salt. 20. Coliflowers. Dress and whiten them, seethe them with butter, water, and salt; after they are sod, set them a draining, and make a sauce as for the Asparagus, then serve. 21. Gammon of fish. Take the flesh of many carp, with a little of Eel, mince well all together, season it with butter, and gather it together in the form of a gammon, fill up the skins of your carp with it, sow them up again, and wrap them up with a very fat linen cloth; seethe them in a pot with half wine, and half water, well seasoned with salt, etc. consume well your sauce, after they are sod, take them out, and unwrap them all warm. You may serve them warm and cold, and garnished as a gammon. 22. Tortoise with ragoust. One may eat them at all times, you may make any thickening with them, and you may use them for potages, for to garnish, and for many other things. A Table of what may be found in Gardens, which one may use upon occasion and serve up in the first courses, and intercourses of the lean days, and other flesh days, or in Lent. Skirrets 1 Pap of flower of wheat 2 Hops 3 Lettuce 4 Pumpkins of all sorts 5 Parsnips 6 Sersiphis 7 Carrots 8 Red beets 9 Jerusalem artichokes 10 Cowcombers of all sorts 11 Turnips 12 Fried apples 13 Red carrots 14 Fried sparagus 15 White succory 16 Cards of beets 17 Cards of hartichocks 18 Pease passed or strained 19 Trouffle of Entreee. 20 12. A Method how to make ready is contained in the foregoing Table. 1. Skirrets. Boil them a very little, then peel them for to boil in brown butter after they are fried, serve. Another way. For the flesh days, make a past liquid enough with eggs; a little salt, and a little flower; for to make it more dainty; mix with some soft cheese and white (a petits choux) dip your skirrets into it, fry and serve them. Another way. For to fry them in Lent, alloy your meal with a little milk or verjuice, and more salt; dip your skirret in this, and fry them in refined butter, for the better; If you will, garnish them with fried parsley, which to fry, when it is very cleanr and dry, you throw it into your frying pan very hot, then take it out forthwith, and set it before the fire, so that it be very green; serve your skirrets with the parsley round about. 2. Pap of flower of wheat. It is made the same way, as that of flower of rice, and they will seethe as much the one as the other. For to make them, alloy them with a very little milk and salt, out of Lent put some yolks of eggs to it, a little butter, and some sugar; seethe it leisurely, so that a graitin may arise, serve, and sugar. 3. Hops. Cleanse them well, and leave nothing but the green, boil it a little while in water, then drain it, and put it in a dish with a little butter, a drop of vinegar, a little of your best broth, some salt and nutmeg; stove it for to use it in garnish, or for some other thing. 4. Lettuce. For to garnish with them all kinds of potages, be it of pullets, of pigeons, of pease-broth, of herbs, or of health, whiten them well, and wash them; stove them in a pot with some of the best of your broths; In the flesh days, season them with what is fat; In the lean days, season them with butter, and when they are sod, cut them into halves, and garnish your potages with them, and serve. 5. Pompkin. Slice it very thin, and fry it with butter; when it hath gotten a good colour, stove it between two dishes, with an onion, or a chibol sticked with cloves, salt, pepper, and verjuice of grapes, if you have any; when it is enough, serve. You may also put it with cream. Another way. Cut it into great pieces, and seethe it in a pot with water, when it is well sod, take out the water, strain your pompkin, and fry it with butter, and an onion minced very small; season it with a drop of verjuice, and with nutmeg, and serve. Another way. After it is strained as abovesaid, put it with very fresh butter, and let it melt with the pompkin, some sugar, and almonds, put your implements into a sheet of fine paste, in the form of a tourte, and bake it; when it is baked, sugar it, and serve. Many do put pepper to it; put a very little salt to it; you may garnish it with preserved lemon peel cut into slices. 6. Parsnips. Cut off the strings of them, wash them well, and seethe them; when they are sod, pair them, and cut them as you will; put them in a dish with very fresh butter, salt, nutmeg, and a drop of broth, or a drop of vinegar, or of verjuice; stove all together, and stir it well; thus you will find your sauce allayed, then serve. Another way. Make them ready as the skirrets above, and serve them with juice of ofence, or verjuice, and a little salt. 7. Sersifis. Seethe them as the parsnips, after they are sod, make the sauce alike, and serve. You may serve them fried. 8. Carrots. Cleanse and seethe them; when they are sod, pair them, and cut them into very thin round slices, fry them with fresh butter, an onion minced, some salt, pepper, and vinegar; then serve. 9 Red beets (or Beete-radish, or red parsnips.) After they are well cleansed, and well sod in water, or in the cinders, pair them, and cut them into round slices; fry them with a minced onion, well seasoned with a drop of vinegar and good fresh butter; when they are well fried, serve. Another way. After they are sod or baked, cut them as above, and put them with oil, vinegar, and salt, then serve. 10. Jerusalem hartichocks. Bake them in the embers; after they are well baked, pair, and cut them into round slices; fry them with very fresh butter, an onion, salt, pepper, and vinegar; when they are well fried, serve with a little nutmeg. 11. Cowcombers. Pare and cut them into round slices, fry them with very fresh butter; after they are fried, put in an onion, some salt and pepper, and let them stove well on the chaufing-dish, then serve with the yolks of eggs, if you will. Another way. For to preserve or pickle them, take them very young, and very small; whiten them in fresh water, and drain them; then put them into a pot with salt, pepper, and vinegar, cover them well, and do not forget cloves. Another way. Cut them very thin, then put them with onion, salt, pepper, and vinegar; after they are well pickled, drain them, and for to serve them, put some oil to them, and serve them in salat. 12. Turnips. Scrape them, whiten them, and seethe them them with water, butter and salt; after they are enough, put them in a dish with very fresh butter; you may put in some mustard; serve with nutmeg. 13. Apples fried. Pare and cut them into round slices, and fry them with very fresh butter; when they are fried, serve, making a broth with a little nutmeg. Another way. Cut them into halves, take out the seeds, and all what is about; serve them under the skin, and put them in a dish with butter, sugar, and water and a little cinnamon, let them seethe thus; when they are enough, serve them sugared. 14. Asparagus fried. Break them, cut them into small pieces, and wash them; after they are drained, fry them with very fresh butter; and season them with salt, pepper and minced parsley; after they are fried, stove them on a chaufing-dish with an onion sticked with cloves, and a drop of broth, then serve with nutmeg. You may also put some cream if you will. 15. White succory. Whiten it well in water, and drain it, then tie it, and seethe it in a pot with water, butter, and salt; when it is well sod, take it out, and drain it again; afterwards you shall stove it on the chaufing-dish, with butter, salt, nutmeg, and a drop of vinegar; when you are ready to serve make a sauce thickened, and serve. Another way. After it is whitened, prepare it into a salat, with salt, vinegar, and sugar, then serve. 16. Cards of beets. Take off the strings, and whiten your cards in fresh water, then seethe them in a pot, or a kettle with water, butter, a crust of bread, and some salt; when they are sod enough, take them out, and set them a stoving in a dish with some butter, until you be ready to use them, and then warm them, and fit them on a plate, then make a sauce allayed with very fresh butter, a drop of vinegar, and some nutmeg, then serve. 17. Cards of hartichocks. Choose the whitest, take out the strings, and whiten them; after they are whitened, seethe them with salt and water, a piece of butter and a crust of bread; when they are sod enough, garnish your dish, and make a white sauce, and serve. 18. Pease passed. Steep your pease, wash them well, and seethe them in hot water; and fill them again with it; after they are sod, bray them, and pass them through a straining pan, take some of the thickest pease broth, and stove it on the chaufing-dish, with butter, salt, and an onion whole sticked with cloves, then serve. You may serve, and fry pease whole, with very fresh butter, salt, minced onion, pepper and vinegar, In lent garnish them with herrings. 19 Trouffles of Entry (or first course.) Cleanse them well, peel them, and fry them with very fresh butter, an onion sticked with cloves, a little minced parsley, and a drop of broth; stove them between two dishes, and the sauce being a little thickened, serve. A Table for the Pastry work of Fish for to be eaten warm, containing the Pies and the Tourts. SAlmon pie 1 Troute pie 2 Py of becare 3 Pie of carp 4 Sturgeon pie 5 Pie of dabs 6 Turbot pie 7 Trout pie 8 Plice pie 9 Eel pie 10 Pie of fresh cod 11 Pie of carp without bones 12 The Cardinal's pie 13 Pie of flounder 14 Pie of grenost 15 Pie of soles 16 Pie of soles half fried 17 Pie made of hash of eels 18 Tourte of flounder 19 Tourte of new Oysters 20 Tourte of liver of lots 21 Tourte of melts of carp 22 Tourte of lots 24 Tourte of carp 24 Tourte of crawfish 25 Tourte of frogs 26 Tourte of tenches 27 Tourte of butter 28 Tourte of spinach 29 Tourte of melon 30 Tourte of pistaches 31 Tourte of almonds 32 Tourte of pumpkin 33 Tourte of pears 34 Tourte of cream 35 Tourte of apples 36 Tourte of franchipanne 37 Tourte of whites of eggs 38 Tourte of yolkes of eggs 39 Tourte of Massepain 40 13. Instruction how to make the Pastry work for Fish. THe puffed paste is made thus. Take four pounds of flower, allayed with salt and water, very sweet nevertheless; after it is a little rested, spread it with the quantity of two pounds of butter, join them together, and leave a third part of your paste empty, for to fold it up into three, and when your butter is shut up, spread your paste again very square, for to fold it up ; after this, turn it up thus, other three turns, and set it in a cool place, for to use it upon occasion. And then spread your paste proportionably to the pie or tourte which you have a mind to make up; and observe that this paste is harder to be fed than any other. The fine paste is made up with four pounds of flower, and one pound and a half of butter, which you must allay very well together with salt, after this, let it rest until you have use for it, and make with it pies or tourtes. The paste with warm water is made the same way, but you warm the water and the butter; after it is made, let it rest more than the other, and handle it but a very little, lest it burn, make pie or tourte with it. The brown paste is made with flower of Rye, with water and a little butter; you may put to it, if you will, some salt and pepper; when it is very strong and rested, make venison pasties with it. All kind of pies, fat or lean, which are eaten warm, are seasoned the self same way, according to the meat. You may put in it the same garnish of garden, as mushrums, troufles, sparagus, yolks of eggs, bottoms of artichokes, capers, cards, pistaches. For the flesh pies, besides the garnish of garden, you may put in them sweetbreads, stones, combs, etc. The flesh pies garnished, and of meat very tender, will not endure the oven above two hours and a half; they of fish big or small, of the same size, as long. The pie of young hare will not be in the oven above two hours, be it in puffed paste or other; it is served warm and uncovered. The pies which you will keep, must be of a deeper taste or haut goust than those which you make for to eat warm; if you carry them fare, the paste must be somewhat brown, and if it be fine, you must get a basket made for the purpose for to carry them in. You must lard your lean pies with Eel or Carp, well seasoned with pepper, salt, vinegar, and beaten cloves; make your paste fine, or otherwise, and season your pie with cloves, salt, pepper, fine herbs, and a chalotte; when it is made up, endore it, in the flesh days, with the yolk of an egg; in Lent, with eggs of pike allayed with water, and put it in the oven, and a while after give it vent. After the foregoing instruction or word of advice, followeth the Method of the Pastry-work for fish, concerning Pies and Tourts, according to the contents of the foregoing Table. 1. Salmon pie. AFter your fish is dressed, lard it with Eel or Carp, seasoned with pepper, salt, and beaten cloves, than put it in paste, and over it a bay leaf, and good fresh butter, or beaten lard, according to the day as you will use it; besprinkle it with lard, with a drop of vinegar, and close it up after the form of the fish; after it is baked, serve it warm or cold. The pies of Troute, Becare, Carp, and Sturgeon, are made up alike. 2. Pie of Dab. Dress your Dab, and slit it on the top; if you will, lard it with Eel well seasoned, then dress up your pie according to the bigness of your Dab, and put it in it, well seasoned with salt, pepper, cloves, fine herbs, mushrums, morils, a little parsley fried with fresh butter, mousserons, bottoms of artichokes, broken sparagus, and good fresh butter, cover it with open work, and if you will, every it with some works, and bake it; after it is baked, and well fed, serve it with a sauce made with verjuice of grapes, and yolkes of eggs. The pies of Turbot, Trout, and Plice, are made the same way. 3. Eel pie. Dress them, cut them into round slices, and season them, make up your pie, and fill it up with eels, hard yolks of eggs, mushrums, troufles, if you have any bottoms of artichokes, and good fresh butter; serve it uncovered with a white sauce, made with yolks of eggs allayed in verjuice, and a drop of vinegar; lest it should fall down, bind it with buttered paper; when it is baked, take the paper off. 4. Pie of fresh cod. Make it as that of Dab, and serve it warm. 5. Pie of Carp without bones. Farce it the same way as for a first course, and make your pie up, put it into it garnished with what you will; bake it covered; after it hath baked two hours, serve it uncovered with a white sauce. Another way. Cut your Carp into pieces, and put it into paste, made up and seasoned with what you have; bake your pie, and serve it uncovered with a white sauce. 6. Pie after the Cardinal's way. Take the flesh of carp and of eel, mince them well with butter, and season with salt, pepper, fine herbs, and a few mushrums, then make up your pies, as small as you can; fill them up, cover, and endore them, and bake them, then serve. 7. Pie of flounder. After they are dressed, slit them, and put them in your sheet of paste, season with salt, pepper, beaten clove, mushrums passed in the pan with brown butter, fresh butter, and all what you have, cover it, bake it, and bind it with buttered paper; when it is baked, serve with a white sauce, nutmeg, a chalotte, the juice and slices of lemon, or of orange. 8. Pie of grenost. After it is dressed, slit it, and put it in your sheet of paste, seasoned with salt, pepper, fresh butter, mushrums, trouffles, mousserons, morilles, parsley fried and bottoms of hartichocks; after the pie is made up & bound with buttered paper, bake it, after it is baked, serve it uncovered with a white sauce, or any other allaying you have. 9 Pie of soles. It is made the same way as that of dab, because it is of the same kind of flesh; It is eaten warm. 10. Pie of soles half fried. Pass them half in the pan with butter, take out the bone, and farce them with what you will, as mushrums, capers, trouffles, mousserons, bottoms of hartichocks, fresh butter, all passed in the pan with parsley and chibols minced very small; put them into paste made up, or into a sheet of puffed paste, which you shall put in a tourte pan, and over it the remnant of your farce, in stead of garnish, with yolks of eggs, and very fresh butter; cover up your pie, and give it vent, a while after it is in the oven; when it is baked serve it with what sauce you will. 11. Pie made up with hash of eel. It is made the same way as that of carp, but that because the flesh of eel is fatter than that of carp, it must not be allayed with butter, as that of carp; only mix them together, and season them well with salt, pepper, a ●ew of fine herbs, then make a bed therewith, and over it put mushrums, morilles, trouffles, and a little parsley minced, passed in the pan with butter, and over all that the remnant of your hash; then shut up your pie, and bake it; after it is baked, serve it with a white sauce. 12. Tourte of flounder. It is made the same way as the pie of flounder, above mentioned. 13. Tourte of new oysters. After your oysters are cleansed and whitened in warm water, pass them in the pan with very fresh butter, parsley, and minced chibols, and mushrums, all well seasoned; put all into a sheet of what paste you will, and garnish with hard yolks of eggs, bottoms of hartichocks, morilles, broken sparagus, all well fried; cover up your tourte, and bake it; after it is baked, serve with good sauce, which you shall make thus; paste in the pan two or three chibols whole, salt, pepper, a drop of verjuice or of vinegar, then when it is brown, mix with it two yolks of eggs well allayed with verjuice, take out the chibols, and put your tourte boiling hot, with a little nutmeg, stir it a little, and serve it uncovered. 14. Tourte of liver of lot. After it is whitened a very little in warm water, very clean, and dried, put it into a sheet of paste, then fry mousterons, morilles, trouffles, broken sparagus, a little parsley minced, bottoms of hartichocks, cardons, or cards sod, and yolks of eggs, all well seasoned; and in such a proportion as your tourte may not change its name, and that the garnish may not exceed the principal, bake it, when it is baked, serve. 15. Tourte of laictances of carp. It is made as that of lots here under, with such garnish as you have. 16. Tourte of lot. Whiten it well with water warm enough, for to take off the slime, until it be white, then cut it into round slices as far as half the head, put it into a sheet of paste with salt, pepper, beaten cloves, capers, mushrums, hard yolks of eggs, bottoms of hartichocks, parsley, chibols well minced, and upon, very fresh butter, shut it up with a sheet of puffed paste, if you have any; When it is baked, serve it uncovered with a white sauce, and garnished with the lid cut into four. 17. Tourte of carp It is made and seasoned a like with that of lot, but that it must not be scalded, but well scailed. 18. Tourte of crawfish. Seethe them with salt, pepper, and very little vinegar, take off the feet, and the tail, then dress them, and pass them in the pan with very fresh butter, mushrums, and all what you have to put in it, not forgetting some parsley minced, season all well, and put it in what paste you will, fine or puffed; after it is baked, serve it with a red sauce, which you will make, if you stamp some bones of crawfish, and after you have strained them through a linen cloth, mix them with some broth, some yolks of eggs, a drop of verjuice, and a little nutmeg; put this sauce in your tourte as it comes out of the oven, and ready to serve, then serve it uncovered. 19 Tourte of frogs. Pass the great legs in the pan with good butter very fresh, mushrums, parsley, hartichocks sod and cut; and capers, all well seasoned, put it into a sheet of fine or puffed paste, and bake it; after it is baked, serve uncovered with a white sauce. 20. Tourte of tenches. Scald them, and cause them to become white, then dress them, and cut them into round slices, put them into your sheet of tourte, or pie, make it up and garnish with all what you have, as very fresh butter, capers, and minced parsley, bake them; after they are baked, serve with a white sauce, and a little nutmeg. 21. Tourte of butter. Melt a piece of butter; after it is melted, put some sugar in it, and some stamped almonds with a little cream or milk allayed with flower sod, then make a sheet of fine or puffed paste, put your implements into it, make a brim about it, bake it and serve it sugared, and with sweet water, if you have any. 22. Tourte of spinach. Take spinach leaves, cleanse and whiten them: after they are whitened, drain them, and mince them very small, after they are minced, alloy them with some melted butter, salt, sugar, and the weight of a macaron of stamped almonds; then put all in your sheet of paste and bake it; after it is baked, serve it sugared, and if you will, garnished about the dish with lemon peel preserved. 23. Tourte of meloone. Grate your meloone, and stamp it in a mortar; melt some butter, and put it with sugar, a corn of pepper, salt, and a macaron, mix all together, garnish your sheet with it, and serve it sugared. 24. Tourte of pistaches. After your pistaches are peeled, beat them, and lest they become oily, besprinkle them with flower of orange water, or other sweet water; melt as much butter as there is of piststaches and take as much sugar, a little salt, and the crumbs of white bread fried, and a drop of milk, and all being well allayed together, put it into a sheet of fine paste, make the tourte and the sheet very thin; bake it, sugar it, and serve it warm, and besprinkled with what sweet water you will. 25. Tourte of Almonds. It is made the same way, but that for to besprinkle it, you must use milk in stead of sweet waters. 26. Tourte of pompkin. Boil it with good milk, pass it through a straining pan very thick, and mix it with sugar, butter, a little salt; and if you will a few stamped almonds; let all be very thin, put it in your sheet of paste, bake it; after it is is baked, besprinkle it with sugar, and serve. 27. Tourte of pears. Pair your pears, and cut them very thin, seethe them with water and sugar; after they are well sod, put in a little of some very fresh butter, beat all together, and put it in your sheet of paste very thin; bind it, if you will, and bake it; when it is baked besprinkle it with water of flowers, sugar it, and serve. 28. Tourte of cream. Take very new cream, and allay it with a few beaten almonds, some sugar, and a little milk pap well sod; let all boil together a very little, and when all this is cold, put it in your sheet of paste, and bake it; after it is baked, sugar it well, and if you will, put musk to it, and serve. 29. Tourte of apples. It is made the same way as that of pear. 30. Tourte of franchipanne. Take the fairest flower you can get, and allay it with whites of eggs; presently take the twelfth part of your paste, and spread it until you may see through it; butter your plate, or tourte pan, spread this first sheet, dress it up, butter it at the top, and do the same to the number of six, then put what cream you will, and make the top as the bottom to the number of six sheets; bake your tourte leisurely; after it is baked, besprinkle it with water of flowers, sugar it well and serve. You must have a care to work up your paste as soon as it is made, because it drieth up sooner than you are ware, and when it is dry, it is unuseful, because your sheets must be as thin as cobwebs, therefore you must choose a moist place. 31. Tourte of whites of eggs. After they are well beaten, season them with a little salt and sugar, melt some fresh butter with milk, mix all together, then put all into your sheet of fine paste; bake it; when it is baked, serve it warm and sugared. 32. Tourte of yolks of eggs. Allay together some butter, five yolks of eggs, some sugar, two macarons; a little salt and milk; make up your tourte with them, and bake it, when it is baked, serve it sugared with lemon peel very thin over it. 33. Tourte of Massepin, For to make it full, glazed, and broad as a plate; take half a pound of almonds, and a quarteron of sugar; beat your almonds, and put some sugar in; spread your paste, work it low enough, and bake it on a hollow plate, upon a small fire; make a cream with milk, whereof you will find the making hereafter; fill up this paste with it about the thickness of half an inch; bake it, and pass the fire-shovel over it; put over it, either cherries, or strawberries, or rasberies, or gooseberries, or verjuice, or preserved apricoks, a little more than half; after it is filled, put it in the oven again, and make a glazing with the half of the white of an egg, and six times as much sugar well beaten together; when you are ready to serve, pour it over your tourte, and give is a quick fire and little, then serve upon a plate. For to make the cream of which mention is made above, alloy a very little flower with a quart of milk, seethe it well, and let it be very thin; then put a little butter in it, four yolks of eggs, and two whites well beaten; stir well all over the fire, and mix with it a very little salt and sugar, about half the quantity of your cream. For to make it green, put in it some beaten pistaches, or some of the grating of lemon peel preserved. You may serve your tourte glazed without consits, and at the fruit, as well as at the intercourse. A Table of several sorts of roots, herbs, and other things to be preserved, or pickled, for to keep in a household or ordinary. MElted butter 1 Artichokes 2 Cowcombers 3 Purslane 4 Lettuce 5 Trouffles 6 Red beets 7 Asparagus 8 Green pease 9 Succory 10 Mushrums 11 Coleworts (or cabbage) 12 Soles 13 Oysters 14 Combs salted 15 14. A Method how to pickle all them for keeping. 1. Butter melted. WHen it is cheap, you may buy a quantity, and melt it for to use it upon occasion; which for to do, put it into a pan, let it melt leisurely, until the cream go to the bottom, and that it becomes clear at the top; put it into a pot, and when it is cold, keep it for your use. 2. Artichokes. Cut off the choke, and what is too hard about them (that is called artichokes in bottoms) steep them in fresh water for to whiten them, drain and dry them; after this, put them into a pot with salt, pepper, vinegar, melted butter, clove, and some bay leaf; cover them well, and keep them until you have use for them; and then unsalt them in lukewarm water; after they are unsalted, seethe them with butter, or some piece of lard, or some fat; after they are sod, serve them with a white sauce or garnished. 3. Cowcombers. Take them very small, whiten them in fresh water, and stick them with cloves, than put them in a pot with salt, pepper, vinegar, and bay leaf; cover them so close that no air may get in, and serve them in salat. 4. Purslane. It is pickled as the cowcomber, and you may serve them together. 5. Lettuce. Choose the hardest, and take off the great leaves, whiten them in fresh water, and drain them; when they are drained, stick them with cloaves, and season them with salt, pepper, vinegar, and bay leaf; cover them well, and when you will serve them, unsalt them, than seethe them, and use them for garnish, or for salat. 6. Troufles. Boyl them with the best strong wine you can get, salt, pepper, and clove, then take them out, and put them in a pot with salt, pepper, vinegar, cloves, and some bay leaves; cover them well; when you will use them, unsalt them, and seethe them with wine, and serve them in a plated napkin. 7. Red beets, or red parsnips. Wash them very clean, and seethe them; when they are sod, peel them, and put them in a pot with salt, pepper, and vinegar, for to use them when you will. 8. Asparagus. Put them in a pot with melted butter, vinegar, salt, pepper, and cloves; cover them well, and for to use them, unsalt them; when they are unsalted, seethe them in hot water; when they are sod, serve them with a white sauce, either for to garnish potages, or for salat, or for pastry work. 9 Green pease. Take them as they come out of the cod, fry them with butter, and season them well, as if you would eat them then, but do not fry them so much; then put them into an earthen pot, season them again, and cover them well; put them in a cool place, and when you will use them, unsalt them, and pass them in the pan, as before. 10. Succery. Tie it, and whiten it in sand; when you think that it may be kept, cleanse it well, and put it in a pot with salt, pepper, a little vinegar, and rosemary; when you will use it, unsalt it, to serve it for salat, or for to seethe it for to garnish, or for to farce. 11. Mushrums. Take the hardest and the reddest you can get, fry them whole with butter, as for to eat presently; after they are fried and well seasoned, put them in a pot with more seasoning of butter, and a drop of vinegar, until they steep; cover them so that no air may get in; for to use them, steep them in several waters lukewarm, then fry them, as if they were but newly gathered. Another way. Take the biggest and largest, whiten them in their water between two dishes, and drain them; after that, pickle them with vinegar, salt, pepper, and lemon, or orange peel; after they are pickled a while, take them out and fry them with refined butter, and a little flower; after they are fried, put them into another pickle, if you will keep them long. You may use them for garnish, or for fritters, or for to farce. 12. Cabbage. Take the hardest, and slit them into four on the side of the stalk, then whiten them in fresh water, and dry them; put them into a salting tub, or into a pot, with salt, pepper, vinegar and bay leaves, or a little rosemary▪ You may stick them with cloves, and when you will use them, unsalt them in lukewarm water, for to put them in the pottage, and not for salat; when they are sod, serve. 13. Soles. Take them very new, and cleanse them; if they are big, slit them on the top, and flower them after you have dried them, then fry them half with butter or oil, and put them neatly into a pot, with salt, pepper, beaten clove, lemon, or orange peel, and vinegar; cover them well, and for to use them, take them out of the pot, and steep them in water; when they are unsalted, fry them with butter, or oil for them that love it; forget not to flower them well; and serve them with orange or lemon, or, if you will, after you have passed them in the pan, open the bone, and put them with ragoust; which for to do, put in some capers, anchovies, mushrums, troufles, and all what you can get; then stove or soak them, and serve with a sauce thickened, and the juice of lemon or of orange. 14. Oysters, Take them our of the shell, and whiten them, or as they are, put them into a pot, and season them with salt, pepper, beaten cloves, and some bay leaves, cover them well, or if you will you may put them into a barrel; when you will use them, unsalt them; you may garnish with them, or make fritters, or fry them. 15. Combs salted. Let the blood be well taken out, and put them in a pot with melted salt, pepper, cloves, a drop of vinegar, and some bay leaves, cover them well, and set them in a place which is neither cool nor warm; when you will use them, take what you have need of, unsalt them in lukewarm water; and change them very often, when they are well unsalted, boil some water, and scald them; when they are very clean, seethe them with broth, or with water; when they are almost enough, put a bundle of herbs with butter or lard, and a slice of lemon: After they are well sod, use them for to garnish what you will with them. Another Table of things to be salted for to keep, specially for a Cook of Pastry. Cards of Artichock 1 Palates of beef 2 Tongues of mutton 3 Pickled pullets 4 Rams stones 5 Young pigeons 6 Butter salted 7 The Method. 1. Cards of Artichokes. Choose the whitest stalks, cut them half a foot long, take all the strings out, steep them in fresh water, and change them two or three times; whiten and drain them, put them in a pot, and salt them; when they are salted, melt, and refine one pound of butter, and pour it over them, for to set them up, and use them upon occasion. 2. Palates of beef. Salt them, as they come out of the head, and set them up until you have occasion to use them; then unsalt them; after they are unsalted, seethe them, and take the skin off, and the barbillons, then cut them into pieces, or into slices; put them with ragoust, or garnish with them, all what you have to garnish, even the Pastry work, wherein they may be very useful. 3. Tongues of mutton. As they are taken out of the head, salted them; when you will use them, unsalt, and seethe them; after they are sod, dress them neatly, slit them, and put them on the gridiron, with crumbs of bread and salt; after they are roasted, make a sauce with verjuice, a drop of vinegar, minced parsley, chippings of bread, a little of pot broth, and stove or soak them, then serve. 4. Pullet's pickled. After they are dressed, cut them into halfs, and dry them well, flower them, and fry them half, then put them in a pot with salt, pepper, vinegar, and fine herbs; cover them until you will use them; and then unsalt them in fresh or lukewarm water, which is the best; when they are unsalted, dry them, and flower them, then fry them; after they are fried, serve, and if you will have them to make a show; you must make an allaying with eggs and flower, fry them, and put them in sauce with juice of orange. 5. Rams stones. Take off the first skin, and flit them on the top, to make them take salt; put them in a pot, and set them in a cool place; for to use them, unsalt them, and seethe them, then use them how you will. 6. Young pigeons. After you have flatted them well, dry them, flower and fry them, than put them in a pot; with vinegar, pepper, cloves, and fine herbs; when you will use them, unsalt them, for to put them with ragoust, or with pottage, or into paste, or for to serve them pickled. 7. Salt butter. Wash it well in fresh water, and drain it, than put it into an earthen pan, and knead it with white salt, clove, and some bay leaves, and some aniseed stamped, if you will; after this, put it into a pot, and cover it well with paper or parchment, after you have taken out the water that comes out of it, set it in the cellar, and use it. A Method how to make in Lent the broths of Fish, of Pease, of Herbs, and of Almonds. Broth of fish. MAke your broth with half water and half of pease broth, take the bones of Carp, or of other fish, with an onion sticked with cloves, a bundle of herbs, and some salt, seethe all well together, with crumbs of bread, and some butter; then strain it, and use it for such broth as you will, except that of herbs, the pease broth and many potages which are without fish. You may use it for the pottage of Crawfish, boiling it a while with the shells of your Crawfish stamped, and strained through a linen cloth, by the means whereof your broth will become red; afterwards strain all, season it, and take it up, and stove it. Pease broth. For to make pease broth clear, and that it be good, steep your pease from one day to the next, after you have cleansed them well; then seethe them with river or fountain water lukewarm; when they are almost enough, take out your pease broth, and use it for what you will. You will find the broth of herbs in the potages for lean days. Broth of Almonds. Peel well your Almonds in very warm water, and stamp them in a mortar, and as you stamp them, besprinkle them with fresh water; after they are well stamped, put them with fish broth, and crumbs of bread, then boil all with salt, butter, an onion sticked, and lemon peel, whereof the upper skin to be taken off; after it is sod, pass it through a strainer, and put it into a pot until you have use for it. For to make Almond broth with milk, peel well your Almonds; stamp them, and in stamping of them, from time to time besprinkle them with milk; when they are well stamped, put them with very fresh butter, crumbs of bread, salt, a little clove, and a little cinnamon, boil all a little while, and then pass it through the strainer; when you are ready to serve, boil it with sugar, and serve. All the Lent Potages are made and seasoned as those for the lean days, but that you put no eggs in them; but in some you mix some pease broth; in others which you will serve white, or marbled, you put some broth of Almonds; stove and garnish them as the others. A Table of the Potages for Lent. Pottage of Crawfish 1 Pottage of hash of Carp 2 Pottage of herbs 3 Pottage of tenches farced, with turnips 4 Queens pottage 5 Princesses pottage 6 Pottage of Tortoise 7 Pottage of mushrums 8 Pottage of Soles 9 Pottage of Smelts 10 Pottage of Asparagus 11 Pottage of haslets (atteraux) 12 Pottage of lettuce 13 Pottage of coleworts (or cabbage) with milk 14 Pottage of coleworts (or cabbage) with pease broth. 15 Pottage of pumpkin 16 Pottage of pumpkin with milk 17 Pottage of turnips with white broth 18 Pottage of fried turnips 19 Pottage of pease broth 20 Pottage without butter 21 Pottage of small veils (profiteolies) 22 Pottage of Onion 23 Pottage of Mussles 24 Pottage of Frogs 25 Pottage of Grenosts 26 Pottage of Salmon with a sweet sauce 27 Pottage of bran 28 Pottage of frogs with almonds 29 Pottage of hops 30 Pottage of turnips 31 Pottage of leeks with milk 32 Pottage of broken sparagus 33 Pottage of coliflowers 34 Pottage of fidele 35 Pottage of rice 36 Pottage of tailladin 37 Pottage of Macreuse with ragoust 38 Pottage of macreuse with turnips 39 Pottage of leeks with pease broth 40 Pottage of flounder 41 Pottage of Gournet 42 Pottage of lentils. 43 16. Discourse of the potages for Lent. 1. Pottage of Crawfish. Serve it with pease broth. 2. Pottage of hash of carp. With pease broth and almonds. 3. Pottage with herbs. With a very little of pease broth. 4. Pottage of tenches farced with turnips. With fried flower, and a little of pease broth. 5. Queen's pottage. With broth of carp, or of other fish mixed with pease broth and almonds. 6. Princess' pottage. It is made with pease broth, which you seethe with the bones of carp. 7. Pottage of tortoise. With a little of pease broth. 8. Pottage of mushrums. With pease broth. 9 Pottage of soles. With pease broth. 10. Pottage of smelts. With good broth mixed with almonds. 11. Pottage of sparagus. With pease broth and herbs. 12. Poge of haslets. Take it out of the best broth. 13. Pottage of lettuce. With pease broth, or coleworts. 14. Pottage of cabbage with fried bread. With a little pease broth. 15. Pottage of cabbage or coleworts with milk. With a little pease broth, and much butter. 16. Pottage of cabbage or coleworts with pease broth. Put in your pease broth an onion sticked with cloves, pepper, and salt; when it is enough, serve it well garnished with your cabbage or coleworts, and some piece of fried bread, which shall have boiled with it. 17. Pottage of pumpkin. Seethe well your pumpkin, so that it be more thickened then ordinary, then fry a chiboll with butter, and put it in it with salt, and serve with pepper. 18. Pottage of pumpkin with milk. After it is well sod, pass it through a straining pan, and leave not much broth in it, because of the milk which you must put in it; when it is well seasoned with milk and a little butter, stove or soak your bread, and serve with pepper if you will. 19 Pottage of turnips with white broth. Scrape your turnips, and put them in a pot with water; when they are well sod, season them with salt, and a bundle of herbs; when you will take up, take it from off the fire, put in some butter very fresh, and stir it off the fire, and do not put it to it again, then serve with a little almond broth over it. 20. Pottage of turnips fried. Scrape them, and cut them in two or otherwise, whiten, and flower them; after they are dried, fry them, and seethe them in water, with a little pepper, and an onion sticked with cloves; when you will take up, if your broth is not thickened, you may put in it a little flower fried, with a drop of vinegar, then serve. 21. Pottage of pease broth. Take the clearest, and put it in a pot, then fry some sorrel, chervell, and a little parsley, with some butter, put all in a pot, seethe it well and season it well; stove your pottage, and serve it with parsley roots sod with it. 22. Pottage without butter. It is made with great store of herbs well seasoned, and sod with a crust of bread; stove or soak, and serve. 23. Pottage of profiteoles, or small veils. Take it out of many broths, then open six loaves made of purpose; make a hole on the top, and take out the crumb; fry them with butter, and fill them with melts of carp, mushrums, broken sparagus, and observe, that they must be sod before you fill them. After they are full, stove or soak them leisurely upon your pottage, which you shall garnish with melts, mushrums, broken sparagus, and serve. The pottage of onion is made the same way as that out of Lent. 24. Pottage of mussles. It is made the same way, as that out of Lent, but that you put no eggs to it; you may put in it some almond broth, or of some ragoust, serve it garnished with mussles. 25. Pottage of frogs. Break the bones, and truss them up, then whiten them, and drain them; put them in a dish, until you have made some pease broth, fry into it a little parsley minced, with butter; after they have boiled, put them into your broth, and take them out forthwith; alloy a little sastron, and put it in your pot, stove or soak your bread, garnish it with your frogs, and serve. 26. Pottage of grenosts. It is made the same way as out of Lent. 27. Pottage of salmon with a sweet sauce. Cut it into slices, and pickle it, pass your slices in the pan with butter, stick them with cloves, and put them between two dishes with some butter, a bundle of herbs, sugar, wine, a little salt, and pepper well beaten; stove or soak them, then dry your bread, and stove or soak it also with some other broth; garnish it afterwards with your slices of salmon, the sauce over it, and garnished, if you will, with figs or prunes of brignoll. 28. Pottage of bran. It is made as that out of Lent, but that you put no eggs to it. 29. Pottage of frogs with almonds. It made as that out of Lent, but that no eggs are put in it. 30. Pottage of hops. Make some pease broth, and set it a boiling, pass a few good herbs in the pan well minced, and put them in your pot, let your hops boil in it, after it is whitened; a little before you serve it, take it up, and put it with butter, salt, nutmeg, vinegar, and very little broth; when it is well seasoned, stove or soak your bread, garnish it with your hops, fill your dish, and serve. 31. Pottage of parsnips. It is made as in the lean days out of Lent, but that you make it with pease broth without eggs. 32. Pottage of leeks with milk. Cut your leeks very small, whiten them, dry them, and seethe them with clear pease broth; after they are sod, put in some milk, pepper, salt, clove; stove or soak your bread, and garnish it with your leeks, then serve. 33. Pottage of broken sparagus. Break or cut your sparagus, and fry them with good butter, salt, pepper, parsley, and minced chibols, stove well all together, then make a pease broth, or of pottage of herbs, which you shall strain; stove also your bread, and garnish it with your sparagus, then serve. You may put in it the juice of mushrums, and mushrums with ragoust. 34. Pottage of coliflowers. Dress them, and whiten them in fresh water, than put them in a pot with good broth, or with pease broth, well seasoned with butter, salt, and an onion sticked with cloves; After they are sod so that they be not broken, stove or soak your bread, garnish with your coliflowers, and serve. You may put in some milk and pepper. 35. Pottage of fideles. Seethe them with water or milk; after they are sod, and well seasoned, take out a part of them for to fry, and make a pottage with the remnant, with butter, salt, pepper, onion sticked, then take up and serve. 36. Pottage of rice. It is made as that of the fideles, let it seethe until it be well burst, then serve. 37. Pottage of tailladins. It is made alike, but that after they are sod, you may put to it a very little saffron, and some very fresh butter; you may put in some milk also, for to make them liquid, and when all is well seasoned, serve. 38. Pottage of Barnicle with ragoust. You shall find it in the lean potages, and shall make it alike, but without eggs. 39 Pottage of Barnickle with turnips. After it is dressed, lard it with eel, and roast it a very little, or pass it in the pan with butter, than put it in a pot with water, some pease broth, and a bundle of herbs; when it is almost sod, pass some turnips in the pan, put them with your barnickle, and season it well. For to thicken your broth, pass a little flower in the pan until it be brown, and allay it with a drop of vinegar; put it in your pot, and when it hath boiled a very little, stove your bread with your garnish, and serve. 40. Pottage of leeks with pease broth. When they are whitened in fresh water, put them with your pease broth, some capers, and season them well, after they are sod, stove or soak your bread, garnish it with your leeks, and serve. 41. Pottage of flounder. Stove or soak your bread with the best of your broths, and garnish it with your flounder, fried in the pan, and put with ragoust, together with mushrums, capers, and broken sparagus, then serve. 42. Pottage of rougets. Dress them, and put them in a pipkin, with a bundle of herbs, a little white wine, and well seasoned; stove or soak your bread with other broth, and garnish it with your rougets with their sauce, then serve. 43. Pottage of lentils. After they are well sod, and seasoned with butter, salt, and a bundle of herbs, take up, and serve. You may put them upon the pottage with some oil, after they are salted. A Table of the Entrees, or first courses in Lent, without eggs. SOale 1 Pike 2 Tenches farced 3 Fried tenches 4 Stewed carp 5 Carp farced 6 carp roasted 7 carp fried, and put in ragoust 8 Salmon 9 Hash of carp 10 Stewed salmon 11 Lot 12 Stewed lotté 13 Carp with half short broth 14 Oysters 15 Oysters with ragoust 16 Oysters in the shell on the gridiron 17 Villain with ragoust 18 Villain with short broth & roasted 19 Barbels 20 Dabs' 21 Flounder in castrolle 22 Flounder fried 23 Flounder roasted 24 Plice with ragoust 25 Fried plice 26 Barnickle 27 Barnickle with short broth 28 Barnickle roasted 29 Alose roasted 30 Alose with short broth roasted 31 Lamprel 32 Lamprel on the gridiron 33 Lamprel with a sweet sauce 34 Lamprel stewed 35 Eel in cervelat 36 Eel in the fashion of stewing 37 Eel with half short broth 38 Sea eel stewed 39 Sea eel fried stewed 40 Lobster with short broth 41 Lobster fried with a white sauce 42 Langouste with short broth 43 Langoust with a white sauce 44 Pike farced 45 Pike farced and roasted on the spit 46 Roasted mackerel 47 Fresh herring roasted 48 Fresh herring roasted with a brown sauce 49 Pilchers 50 Gournet 51 Grenost 52 Fresh cod roasted 53 Fresh cod with half short broth 54 Green fish 55 Soupresse of fish 56 Gammon of fish 57 Mussles 58 Fried ray 59 Ray with short broth 60 Fried ray with ragoust 61 Smelts 62 Cod tripes 63 Scuttles 64 Poor John fried 65 Poor John with oil 66 Poor John fried 67 Salmon with a brown sauce 68 Salmon with oil, onion, and vinegar, or salat, if you will. 69 Mackerel salted 70 Stewed herrings 71 Red herrings 72 Salt herrings 73 Pease 74 Pease broth 75 Red beets 76 Turnips 77 Jerusalem hartichocks 78 Sersifis 79 Scirrets 80 Cards of beets 81 Lentils 82 spinach 73 Fried apples 84 Apples with sugar 85 Prunes. 86 17 Advise. THe things contained in this table and the following, are made ready the very same way, as at other times, except only, that no eggs at all are used, neither for to thicken, nor any other way; But for to thicken, in stead of eggs, you may take the flesh of carp, or of eel, which thickneth fare better with butter, than the eggs do. The following articles were not expressed in the Entrees of the lean days. lentils. AFter they are well sod, pass them in the pan with fresh butter, salt, pepper, a little of fine herbs, and chibols, when they are well fried, serve them. You may serve them like pease broth; if you find them hard to be passed (or strained) stamp them in a mortar. They may also be served with salat oil passed in the pan. Spinnage. Take the fairest, and do not use the green ones, but for want of others, cleanse them well, and wash them several times, drain them, and cause them to cast out their water between two dishes, season them with half as much butter as there are spinnage, some salt, pepper, a chiboll, or an onion sticked with cloves; pass all in the pan, and stove it in a dish covered; when you are ready to serve you may put in some nutmeg & cream, otherwise serve them as they are. Some do boil them in water, but they are not so good, though you make them ready alike afterwards. Apples fried. Pair your apples, and cut them into round slices as fare as the core; make some butter brown, and fry them with a little salt and pepper; if you have some cream you may put some in, and serve after they have boiled a little. Apples with sugar. Take apples, cut them in two, take out the core, and prick them at the top with the point of of a knife; fill your dish with them fralfe, with a little water, cinnamon, butter, and much sugar; Let them seethe leisurely with the lid of an oven, or a tourte pan, when they are enough, serve them sugared. Prunes. Takes them of Tours, or the common, wash and cleanse them well; after they are very clean, seethe them leisurely in a pot; when they are half sod, put in some sugar, and when the broth is ready to become syrup, serve. If you will put in no sugar while they seethe, when the syrup is well thickened, bestrew them with sugar, and serve. Advise. There are many, who will eat nothing but oil; Now for to take off the smell of oil, boil it with a crust of bread burned, and then you may serve it as butter. A Table of the second of Lent. TVrbot 1 Dabs' 2 Dabs' in castrolle 3 Wivers 4 Soles 5 Soles with ragoust 6 Salmon 7 Salmon with sweet sauce 8 Grenost 9 Purpose 10 Becare 11 Loux 12 Troute salmoned 13 Ray 14 Smelts 15 Mackerel 16 Filchers 17 Gournet 18 Pike 19 Pike with a sauce 20 Pike farced 21 carp 22 Carp farced with melts 23 Lot 24 Lot with ragoust 25 Perch 26 Tenches 27 Alose 28 Fresh cod 29 Breame roasted 30 Plice 31 Macreuse 32 carp with half short broth 33 Tenches fried with ragoust 34 Barble with ragoust 35 Villain with ragoust 36 Dorasde with short broth 37 Dorasde roasted 38 Fresh herring 49 17. Advise. ALL the meat of the second service, as well as of the first, and intercourses of Lent, and the pastry work, are served the self same way, and with the same seasoning, as in the lean days of the rest of the year, eggs only excepted, which must not be used; therefore you shall endore your pastry work with the eggs of Pike stamped, or with melted butter; for saffron is nought. A Table of the Intercourses (Entrements) of Lent. MVsherume 1 Cardons 2 Cards 3 Scirrets 4 Troufles with ragoust 5 White meat 6 Fried Artichokes 7 Fried Mushrums 8 Tortoise 9 Paste spun 10 Asparagus 11 Tourte of franchipanne 12 Gervelat of Eel 13 Gammon of fish 14 Melts fried 15 Melts with ragoust 16 Liver of lot 17 Gelee of all kinds of fishes 18 Celeris 19 Ramequins of all sorts 20 Mushrums after the Olivier 21 Morilles 22 Prunes 23 Brignols 24 Serfifis 25 Scirrets 26 Small tourte of cream musked 27 Tourte of spinach 28 Rissoles 29 Lots fried 30 Asparagus like green pease 31 Liver of Lot fried 32 Crawfish fried 33 Crawfish with ragoust 34 Fritters of frogs 35 Frogs with ragoust 36 Nulle of melts. 37 YOu will find in the lean days the way of making ready all the contained in the Table above. The following Articles only are not set down. Rissoles. Take some remnant of hash of Carp, some mushrums, and melts, mince all together, well fed with butter and cream, if you have any, season it with a bundle of herbs, and boil it a very little, the better to thicken it, and use it for to make your Rissoles with, which for to make well, take some puffed paste, spread it, and put your implements in it proportionably to the bigness you will make them of, moisten them about, cover them, and endore them with butter, for want of eggs of pike; after they are endored, put them in the oven, and after they are baked, serve. The small Rissoles are made with fine paste, there must be less than for a little pie; after your sheets are made, fill them proportionably; moisten them about, and close them up, then throw them into refined butter very hot, until they be fried, and yellow, take them out forthwith, and then serve them. If you put in sugar, you must also put sugar on the top when you serve. Fritters of frogs. Choose the finest and the biggest, dress them cherry like, that is to say, scrape the thighs of your frogs, so that the bone be clean at one end, whiten them a very little, and dry them; make a paste with flower, salt, milk, white cheese, of each a very little; stamp all in a mortar, and make it liquid, until it be like a paste for fritters; take your frogs by the bone end, and dip them in, and put them in very hot butter, fry them as fritters, and serve garnished with fried parsley. 18. A note of what may be served up on Good-Friday. Pottage of health, which is to be made with sorrel, lettuce, beets, purslain, and a bundle of herbs; seethe all with salt, butter, and the first cutting of a loaf; stove, and serve. Pottage of pease broth very clear, which to make, you shall put in a few herbs, some capers, a bundle of herbs, and an onion sticked with cloves; when it is well sod, serve garnished with fried bread. Pottage of Almond milk, the making whereof you will find in the potages for Lent. Pottage of Turnips, Pottage of Parsnips, Pottage of Asparagus, Pottage of Pumpkins. Pottage of Profiteolles; for to make it, take five or six small loaves, open them at the top, and take out the crumb, then dry them near the fire, or make them brown in the pan with fresh butter; stove them with broth made of purpose with mushrums, pease broth, onion sticked, all well seasoned, and before passed in the pan. Use this broth for to make your pottage, and garnish your dish with your dry bread, then fill it up with small ragousts, as troufles, artichokes, sparagus, and fried mushrums, garnish the dish round about with pomegranate, lemon, and, if you will, besprinkle your pottage with the juice of mushrums, then serve. Pottage of Brocolis, they are the young sprouts of Coleworts. Seethe them with water, salt, pease broth, butter, onion sticked, and a little pepper; stove your crust, garnish it with your Brocolis, and fill your dish with it, then serve. The same broth may be made with milk, and garnished alike. The pottage of hops is made the same way as that of Brocolis, and is garnished alike. The Queen's pottage is made the same way as that of Lent, but that you make a hash of mushrums, to garnish your bread with; after it is filled, and passed in the pan several times, garnish on the top with pistaches, pomegranate, and lemons cut. The Princess' pottage garnished with Fleurons, they are small pieces of puffed paste. Pottage of milk. Brown pottage of onion. Pottage of pease broth garnished with lettuce, and broken sparagus. Pottage of fideles, or tailladins garnished with fried paste. Pottage of Coliflowers. Pottage of Rice garnished with a loaf dried. Pottage of green pease. For to serve it, seethe them a very little, then stamp them in a mortar, and fry and season them as the other, then serve. Entry, or first course for the Good-Friday. Read beets, or red parsnips, cut like dice, with brown butter and salt. Red beets with white butter. Red beets fried. Red carrots fried with a brown sauce at the top. Red carrots stamped and passed in the pan, with onion, crumbs of bread, almonds, mushrums, and fresh butter, all well allayed, and seasoned. Red carrots fried with brown butter, and onion. Red carrots cut into round slices with a white sauce, with butter, salt, nutmeg, chibols, and a little vinegar. White carrots fried. Carrots in fried paste. Carrots minced into ragousts with mushrums. Tourte of pistaches. Tourt of herbs. Tourte of butter. Tourte of almonds. Parsnips with a white sauce, with butter. Parsnips fried. Serfifis with a white sauce with butter. Serfifis fried in paste. spinach. Apples with butter. Apples fried. Pap of flower. Pap of Rice, and Almonds passed. Prunes. Broken Asparagus fried. Riffoles of hash of Mushrums, carrots, and pistaches, well fed with butter, served warm, sugared, and with orange flowers. Skirrets fried in paste. Skirrets with white sauce with butter, Cards of beets. Cardons. Pumpkins fried. Jerusalem Artichokes. Artichokes whole. Fideles. Rice with milk well sugared. Many do cause it to burst in water when it is very clean, and then put the milk in it. Others do seethe it in a double pot. The most expedient is, that when it is well washed, and very clean, you dry it before the fire; when it is very dry, stove it with very new milk, and take heed you do not drown it; seethe it on a small fire, and stir it often, lest it burn to, and put in some milk by degrees. Mushrums with ragoust. Mushrums with cream. Mousserons' with ragoust, garnished with pistaches. Troufles cut, with ragoust, and garnished with pomegranate. Asparagus with a white sauce. Troufles with short broth. Salat of lemon. Salat sod, either of succory or of lettuce. Morilles with ragoust. Morilles farced. Morilles with cream. Cream of pistaches. Tourte of cream of Almonds. Cakes of Almonds. Cakes of puffed paste. Artichokes fried. A Method how to make several sorts of Preserves, both dry and liquid, with some other small curiosities, and dainties for the mouth. Apricocks liquid. Boil some water, and mix with it some old lees of wine proportionably, a handful or thereabouts, for one hundred of Apricocks, which you must put into this boiling water, & stir them with a spoon, until you perceive that they peel on the thumb; after that, take them out, put them into fresh water, and peel them very clean; boil again some water, put your Apricocks into it, and let them boil in it four or five boilings; then steep them in water; and prick them on the stalk; take sugar proportionably, dip your Apricocks in it, and seethe them as it is fitting. Another way of liquid Apricocks. Take such a quantity of Apricocks as you will, peel them as well and as neatly as you can, boil some water, put your Apricocks in it, and let them boil a little; take them out forthwith, and put them into fresh water, seethe your sugar into a preserve, pass your Apricocks into it, and boil them a very little while; stew them, and let them lie there until the next day morning, keeping always a small fire under. Dry Apricocks. Drain them, and turn them into ears, or in round, then bestrew them with sugar in powder, and dry them in a stove. Another way of dried Apricocks. Take the hardest, and drain them, than seethe some sugar as for to preserve with it, put your Apricocks in it, yet something stronger; boil them over the fire, and take them out; after that you shall glass them, and put them upon straw; if they are not dry enough, bestrew them with sugar in powder, and dry them before the fire. Conserve of Roses. Take Roses of Provins, the reddest you can get, dry them as much as you can in a silver plate over a small fire, and stir them often with your hand; after they are very dry, stamp them in a mortar, and then pass them through a very fine sieve; then alloy them with the juice of lemon, over which you shall put half an ounce of Roses beaten into powder; and for want of juice of lemon, take verjuice: Take some sugar, and seethe it to the first plume, that is, till the first skin, or trust is seen on the sugar, when it is boiled enough; after it is sod, take it off from the fire, and whiten it with the wooden slice, then put in your roses until your conserve hath taken a colour; If by chance your sugar was too much sod, mix with it the juice or half the juice of a lemon, proportionably to what you think fitting; then let your conserve cool a while and take it out. Conserve of lemon. Take a lemon and grate it, put the grating of it in water, and after a while take it out, and dry it moderately before the fire. Take some sugar, and seethe it, the first plume or skin, as it shall make, take it off of the fire, and put the grating of your lemon in it, and whiten it with the wooden slice, and put in a little of juice of lemon, which is necessary for it, then make up your conserve. Conserve of pomegranate. Take a pomegranate, and press it for to take out the juice; then put in on a silver plate, and dry it on a small fire, or on some warm cinders; seethe your sugar until the plume or skin appear, and more than others; after it is well sod, take it off of the fire, and whiten it; then put your juice in it, and take out your conserve. Conserve of pistaches. Take pistaches, and stamp them, seethe the sugar till the plume or skin appear, and then whiten it; afterwards put in your pistaches, and stir them in it, then take up your conserve upon paper. Conserve of fruits. Take lemon peel, pistaches, apricocks, and cherries, cut them into small pieces, bestrew them with powder sugar, and dry them near a small fire; take some sugar, seethe it till the plume or skin appear somewhat strong, then without taking it off of the fire, put your fruits in, and when you perceive the same plume or skin, take it out, and whiten it, and when you see the small glass (or ice) on it, take out your conserve with a spoon. Slices of gammon. Take some pistaches stamped by themselves, some powder of rose of Provins by themselves, allayed with the juice of lemon, and some almonds stamped also by themselves, and thus each by itself; seethe about one pound and a half of sugar as for conserve; after it is sod, sever it into three parts, whereof you shall put, and preserve the two upon warm cinders, and into the other your shall pour your roses, and after you have allayed them well in this sugar, pour all together into a sheet of double paper, which you shall fold up two inches high on the four sides, and tie it with pines on the four corners; after this when this first sugar, thus poured shall be half cold, and thus coloured, take of your almonds, mix them into one of the parts of sugar left on the warm cinders, and pour them over this implement, and do the like also of the pistaches; Then, when all is ready to be cut with the knife, beat down the sides of the sheet of paper, and cut this sugar into slices of the thickness of half a crown. White fennel. Take fennel in branches, and cleanse it well; dry it, and when it is dry, take the white of an egg, and flower of orange water; beat all together and dip the fennel into it, than put some powder sugar over it, and dry it near the fire upon some sheets of paper. For to make red fennel. Take the juice of pomegranate with the white of an egg, beat all together, and dip your fennel in it, put powder sugar to it, as to the other, and dry it at the Sun. For to make blue fennel. Take some turn sol, and grate it in water, put in a little powder of Iris, and some white of eggs, beat all together, and dip your fennel into this water, and then put in some powder sugar, and dry it as the other. For to whiten geliflowers, roses, and violets. Take the white of an egg, with a small drop of flower of orange water, beat them together, and steep your flowers in it; then take then out, and as you take them out, shake them, put powder sugar over them, and dry them near the fire. You may use the same way for to whiten red corants, cherries, respasses, and strawberries. Cherries liquid. Take the fairest you can, and take out the stones, some sugar proportionably to your cherries, and boil them together until the syrup be well form, and sod as much as you shall think fitting: If you will at the same time take out some dry, drain up a portion of the same cherries, and take some sugar, which you shall seethe into a conserve, put in your cherries, boil them, and take them out. Plums of all sorts, liquid. Take plums and prick them, then throw them into a basin of boiling water, and boil them softly a little while; let them steep in fresh water, & drain them, than seethe your sugar a very little, pour your plums into it, and boil them in it a while; then set them in the stove, if you will; or else, if you find them not enough, boil again your syrup a while, put in your plums again, and boil them yet a little. Green Almonds. They are made ready as the apricocks. Verjuice liquid. Take the fairest you can get, and take out all the seeds; boil some water, and let your verjuice steep a little in it, than put it into some sugar a little sod, and boil it seven or eight high boilings, and take it out. Dry verjuice. Draine it well, seethe some sugar into a conserve, and put your verjuice in; set it on the fire, and cause it to take the same seething, as it had when you have mixed it, so that the plume, or skin or crust of it be very strong. Bottoms of hartichocks. Take of bottoms of hartichocks what quantity you will, pair them altogether, and take out the choke carefully, then boil some water, put your hartichoaks in, and let them lie therein, until they be very well sod; then put them into sugar, and boil them therein four or five boilings, and let them rest in it, then drain them, and take them out. Buttons of roses dry. Take the buttons of roses, give them five or six pricks with a knife, and boil them ten or twelve boilings in water; then take some sugar, melt it, put your rose buttons in, and let them yet boil eight or ten boilings. For to make them dry, use them as you do the oranges, whereof the making is set down a little below. Ponsif. Take good ponsif, cut it into slices and put it into fresh water with one handful of white salt; let them steep five or six hours, and then boil them in water until they be sod; take them out, and drain them, then take some sugar, and boil it, and put into it your slices of ponsif, seethe them again in the sugar proportionably, and take them out. Lemons whole. Peele them to the white, and cut them at the sharp end, boil some water, and put them in, until they be half sod; Take them out, put out the water, and put them in again in other water boiling very high, and make an end of seething them in it. Take them out and put them in fresh water, then melt some sugar, and put your lemons in it. Oranges. Take the reddest, and the smoothest, or the most yellow: Pair them and slit them at the end, and let them steep two whole days in fresh water, which you shall change twice a day, boil some water in a basin, put your oranges in it, and seethe them half, take them out, and make an end of seething them in other boiling water; then set them a draining, and take some sugar proportionably to your oranges, with as much water; boil all with your oranges with high boiling, then take them out, and drain them. How to make white walnuts. Take walnuts, pair them to the white, and steep them in water six whole days, and do not fail to change the water twice each day; then seethe them in water, and when they are sod, stick them with a clove, with cinnamon, and with a slit of preserved lemon; then take some sugar, and seethe it, put your walnuts in, and let them boil in it ten or twelve boilings, then take them out, drain them and dry them. Paste of Apricocks. Take them very ripe, and pair them, than put them in a pan without water, and stir them often with a scimmer, until they be very dry; take them off of the fire, and mix them with as much sugar sod into a Conserve, as you have of paste. Paste of Cherries. Take some Cherries, boil them in water, & pass them through a sieve; on a good quart of pap of Cherries, put four ounces of pap of Apples, which you shall seethe and strain also; mix all together; dry it, & make it ready as abovesaid. Paste of gooseberries and of verjuice. They are made the same way as that of Cherries. Paste of Quinces. Take Quinces, seethe them whole in water, and pass them through a course sive; then dry them in a pan over the fire, as the aforesaid paste, mix them with sugar, and give them five or six turns over the fire, without boiling, make them ready half cold, and so of the rest. How to make some Massepain. Take Almonds and peel them, steep them in water, and change it until the last be clear altogether, stamp them with the white of an egg, and water of orange flower, then dry them with a little sugar over the fire, after this you shall stamp them four or five blows in the mortar, and work them as you will. How to make cakes of Cherries, of Apricocks, of Pistaches, and of Almonds. Take of Cherries, or of Apricocks, what you will, stamp them in a mortar with sugar in powder, until they be stiff enough for to be wrought; bake them before you do glass them, and glass them at the top and underneath. The Pistaches and Almonds are made ready more easily and are easier to make cakes with. For to make the sheets of them, steep some gum in water of orange flowers, stamp your almonds or pistaches in a mortar with a piece of gum; alloy all together with sugar in powder, then make & work up a paste as you will. You may of the same paste make a glazing very clear, mixing a little musk with it, and be careful to cleanse it well at the top, then cut it in length, in round, or into any other form. The baking of it requires a great care and circumspection; put it in the oven, or in the tourte pan with fire under and above, but a little less above. How to make other light pasts. Take the white of an egg, beat it well with a little water of orange flowers, and allay it with a few pistaches or almonds, what you wil Work them very well with some sugar in powder, and put in a little musk; bake this in a tourte pan with a few hot cinders both above and under. How to make a tourte after the Combalet. Take three yolks of eggs without any whites, half a pound of lemon peel, with some water of orange flowers, and some musk; stamp a lemon peel, mix all together, and dry it with a handful of sugar, in beating of it; then put all in a pan, and give it three or four turns over the fire; make up a tourte, and put it in the tourte pan with some sugar in powder upon and under, and close it up, and put some fire round about it; when it is half baked, take it up, and set it a drying in the oven. How to make some small sheets of paste glazed. Take all sorts of dry fruits, and stamp them with water of orange flowers, fill your sheets of past with these fruits, which will form up a certain thickness, capable & fit for to glass them, leave a little of it at the top, and bake them in the tourt pan until the glazing be risen up: which to bring to pass, put some fire upon, and none under. How to make the syrup of cherries. Take some cherries, press them, and take out the juice, strain them, and give them two or three boilings over the fire, then put in some sugar proportionably, three quarterns for one quart of juice. The syrup of Raspberries is made alike. How to make Lemonade. It is made several ways, according to the diversity of the ingredients. For to make it with Jasmin, you must take of it about two handful, infuse it in two or three quarts of water, the space of eight or ten hours; then to one quart of water you shall put six ounces of sugar; those of orange flowers, of muscade roses, ●nd of gelliflowers are made after the same way. For to make that of lemon, take some lemons, cut them, and take out the juice, put it in water as abovesaid pair another lemon, cut it into slices, put it among this juice, and some sugar proportionably. That of orange is made the same way. How to make dry Quinces. Take some Quinces, pair them, and boil them in water, take them out & put them in to some boiling sugar; when they are sod, take them out, and pour them into sod sugar, out of which take them out, and dry them as the oranges and other fruits abovesaid. How to make white hypocrast. Take three quarts of the best white wine, half a pound of sugar more or less, an ounce of cinnamon, two or three marjoram leaves, two corns of pepper unstamped, pass all through the straining bag with a small corn of musk, and two or three pieces of lemon, after that, let all infuse together for the space of three or four hours. The claret is made with claret wine, with the same ingredients, and in the same way. How to make whipped cream. Take a quart of milk, and put it into an earthen pan with about a quarter of a pound of sugar; take also one pint of sweet cream, which you shall mix with your milk by degrees as you are whipping of it with rods, you shall by degrees take off the sc●m, and put it in a dish after the form of a pyramid. How to make cream sod. Take some sweet cream, with one quart or two of Almonds well stamped, then mix all in a pan, stir it, and seethe it on a small fire and when you perceive it to become thick, take two yolks of eggs, alloy them with a little sugar in powde, pour them into your cream, and give it yet four or five turn. How to make the English cream. Take sweet cream, and make it something lukewarm in the dish wherein you will serve it, then take the bigness of a corn of wheat of rennet, and allay it with a little milk. How to make gelee of gooseberries. Take some gooseberries, press them, and strain them through a napkin; measure your juice, and put near upon three quarterns of sugar to one quart of juice; seethe it before you mix it, and seethe again together; after they are mixed, try them on a plate, and you shall know that it is enough, when it riseth off. That of Raspberries is made the same way. How to make the gelee of verjuice. Take verjuice, and give it one boiling in water, strain it through a course linen cloth, and seethe some apples, the decoction whereof you shall mix with it, and the rest as abovesaid. The gelee of Cherries is made the same way. How to make the gelee of apples. Make a decoction of your Apples, strain it through a napkin, and mix with it three quarterns of sugar, or thereabouts to one quart of decoction, etc. How to make the gelee of Quinces. Make also a decoction of Quinces; make it also a little radish, strain it through a napkin, and put it with sugar as the others. How to make biscuit. Take eight eggs, one pound of sugar into powder, with three quarters of a pound of flower, mix all together, and thus it will be neither too soft, nor too hard. How to make Maccaron. Take one pound of peeled Almonds; steep them in fresh water, and wash them until the water be clear; drain them, and stamp them in a mortar; besprinkle them with three whites of eggs, instead of water of orange flowers, put in a quartern of sugar in powder, and make your paste, which you shall cut upon the paper after the form of Maccaron; bake it, but take heed you give it not the fire too hot; after it is baked, take it out of the oven, and set it up in a place warm and dry. How to make the Marmalat of Quinces of Orleans. Take fifteen pounds of Quinces, three pounds of sugar, and two quarts of water, boil all together; after it is well sod, pass it by little and little through a napkin, and take out of it what you can; then put your decoction in a basin with four pounds of sugar, seethe it; for to know when it is enough, try it on a plate, and if it doth come off, take it quickly from off the fire, and set it up in boxes, or somewhere else. How to make Strawberries. Take the paste of Massepain, roll it in your hands into the shape of Strawberries, then dip them in the juice of Barbaries, or of red Corants, and stir them well; after this, put them in a dish, and dry them before the fire, and when they are dry, dip them again three or four times in the same juice. How to make the Caramel. Melt some sugar with a little water, and let it seethe more than for a conserve; put into it some syrup of Capilaire, and power all into fresh water. How to make the Muscadin. Take the powder of sugar, a little of gum Adragan, which you shall steep in water of orange flowers, stamp all together, make it into Muscadin, and dry it afar off before the fire, or at the sun. How to make Snow paste. Take powder of sugar, and gum Adragan proportionably, stamp all together; and put in some good water, then make up your sheet of paste. How make a cake of Pistaches. Take half a pound of powder of sugar, a quartern of Pistaches, for one penny of gum Adragan, and one drop of sweet water; stamp all together, and when the paste is made, make your cakes of the thickness of a half crown, and bake them in the oven. Raspberries preserved. Make your syrup with the decoction of Apples, when it is well sod, put your Raspberries in, give them only one boiling, take them out, and put them where you will for to keep them. Quinces liquid. Take them very yellow, and without spots, cut them into quarters, and seethe them in water, until they be well sod, and very soft; then drain them, & put your sugar in the same water, which you shall seethe a little more than syrup; put your Quinces in again, and put in their seeds, taken out first and wrapped into a linen cloth, for to give them a colour, and when they are enough, take them out. For to make a composte of Apples. Take some Pippins, and pair them very smooth, and without spots; if they are big, cut them into four quarters, if they are small, cut them into halves, and take out the seeds, and all other superfluities; as you pair them throw them in water; and after they are all in, put the water and apples in a pan, with some sugar, to the proportion of a quartern and a half to eight great apples, and a little cinnamon; instead of which in winter, when the apples have less juice, you may put one glass of white wine; boil all until the apples be soft under your fingers; then take them out piece by piece, and press them between two spoons, and set them on a plate, then strain your syrup through a napkin folded in two; after it is strained, put it in the pan again, for to make a gelee of it, which you shall know to be sod, if you take some with a small spoon, and that the drops do fall like small pieces of ice; then take it off from the fire, and when it is half cold, put it over your apples, that are set on the plate. Compost of apples John. It is made the same way, but that the skin must not be taken off. How to make the marmalat of apples. Take ten or twelve apples, pair them and cut them, as you pair them, as fare as the co●●e, and put them into clear water; then take the apples, and the water wherein they do steep, with half a pound of sugar, or less, if you will, pour them into a pan, seethe them, as they seethe crush them, lest they should burn; and when there is almost no more water, pass all through a sieve; Take what you have passed, and put it in the same pan again, with the grating of half a lemon, or orange, before steeped above a quarter of an hour into some warm water, and strained through a linen cloth, for to know, and take out the bitterness of it; as they seethe, stir always lest your marmalat do burn; you may know that it is sod when it is as into a gelee, and showeth less moistness; and when it is as it ought to be, take it off of the fire, and spread it with a knife, the thickness of two half crowns. How to make the compost of pears. Take what pears you will, so that they be good, pair them, and take out the seeds, the hardness which is at the head of the pear, and the other superfluities, as of the apples; If they are big, cut them into halves or quarters; if they are small, into three parts; then put them in a pan, with water, sugar, and some cinnamon; when they are half sod, power into them a glass of strong red wine, and keep them always covered close, because it causeth them to become red; give them as much seething, or thereabouts, as you would give to the syrup of other preserves. Another way. Bake some apples in warm cinders, when they are baked, pair them, cut them into halves or quarters, according to their highness', and take out the inside; make a syrup with sugar, and the juice of a lemon, or the water of orange flowers; pour your pears into this syrup, and give them one boiling, then put them on a plate. How to make marons after the Limosine. Seethe some marons after the ordinary way, when they are sod, peel them, and in peeling them, flat them a little between your hands; set them on a plate, and take some water, sugar, and the juice of lemon, or of water of orange flowers, make a syrup with it, when it is made, pour it boiling upon your marons, and serve them hot or cold. Another way. If you will whiten them, take the white of an egg and some water of orange flowers, beat them together, dip your marons into it, and put them in a dish with some powder of sugar, Roll them until they be covered with it, then dry them near the fire. How to make the compost of lemon. Make a gelee of apples, and seethe it, after it is sod, take a big lemon, pair it very thick, and near the juice, cut it in two, and in length, and divide these two parts into many slices, take out the seeds, and throw these slices into your gelee; give it yet ten or twelve boilings, so that your gelee may yet have its first seething; take it off of the fire, and let it become half cold; fill a plate with lemon slices, and cover them with your gelee. How to make the lemon paste. Take some sugar in powder, and some whites of eggs with a little of the grating of the flesh of lemon, stamp all together in a mortar, and if perchance there were too many eggs, put in some flower of sugar, so with stamping you may bring what is in your mortar into a paste fit to be wrought with; work it after the ordinary, and your cakes as you will, after the thickness of half a finger, or less if you will. Bake them upon paper in the oven, or in a tourte pan, with fire above and under, with mediocrity. Have a care that they become not yellow, and as soon as you do perceive that they begin to take that colour take them out, for they are enough. How to make the biscuit of Sav●y. Take six yolkes, and eight whites eggs, with one pound of sugar in powd●● three quarters of a pound of good flower made of good wheat, and some anise seed, beat all well together, and boil it; make a paste neither too soft nor too hard, if it is too soft, you may mix with it some flower of sugar, for to harden it; when it is well proportioned, put it into moules of white tin made for the purpose; and then bake them half in the oven; when they are half baked, take them out, and moisten them at the top with the yolks of eggs; after that put them in the oven again; for to make an end of baking; when they are so baked that they are not too much burned, nor too soft, take them out, and set them in a place which is neither too cool, nor too dry. FINIS. footsteps are not known, Psal. 77.19. To this good and great God (from whose Ocean you borrow your Streams) I recommend you and all yours, both by Sea and Land, humbly desiring him to bind up your Soul in the bundle of Life, to let the blessing of him that was ready to perish come upon you (as Job 29.13.) The LORD Register you into the number of those whose bowels yearn to the distressed, whose hands open to the Afflicted, and whom none is able to reward, but He, who hath most and deserves All, yet is contented with a little in sincerity, in whom I rest, Your Honours often engaged And still indebted, Nathanael Church. Prevention to the Reader. FRiends, do not think that these brief Sentences were drawn out of those Texts of Scripture quoted after them. For the Say were written some years before any quotations were made. And those places of Script. were only set down to show how near these rational Maxims come to divine verity, & how near Kin Faith and Reason are. I call my Father's Golden say, and my own Silver, because his have the priority not only of Time, but also of Estimate: and besides mine excel his in nothing but number, as Children do the Parents, and as Stars do the Sun and moon. As for my own Sentences, they have little or nothing in them that I have begged, or borrowed. Nay I fear, it will be said, that they have too much of myself in them. But though they are like the Cobweb, spun out of my own bowels, yet some of them well applied may stench a bleeding conscience. They are most of them common Notions, but never the worse for that: For the Sun, the Day, the Air, the Fire, the Water, the Earth & the Gospel are not the worse for being common, but the better. Boni proprium est esse common. 'Tis proper to that which is good to be common: And that which does good to many, is more excellent and more divine than that, that does good to one only. They are Trilineals, or three lines a piece (most of them) and so more portable for the memory. Not being some of them 2. lines, and some half a page. They are Pentad's, or just five in a page: so that a man, though straightened in Time, notwithstanding may read to a Period presently, and carry a Theme to think on with him, as an Antidote against worse thoughts. The very blank spaces between them will prove advantageous to one that has any good husbandry, for there he may interscribe any other compendious Apothegme, at pleasure and liesure. As for my failings, I hope they will prove either but ordinary, or but few. But I could wish this were the worst use I had made of my Pen, I hope 'tis not the best. And he that every day doth mend, Shall sure be perfect in the End. Much good may they do thee, who ever thou art, Friend, or Foe, so says He, who is in his prayers to God for thee, Thine, whether thou wilt or no, N. C. To the Reader. READER, thoust here a little Cabinet Of Jewels rare: a precious Ring be set With richest Stones: a Nosegay that doth yield A sweet and fragrant Smell. Each common Field Hath not such Flowers as these. To tell thee true, Here's nothing doth accost thee, but what's new. These are not Foreign provebs Englished: No sure: they are all Britain's born and bred. READER, thou'lt say, having read th' Adag'es, The Author's MASTER OF THE SENTENCES. Edw: Hicks. M. A. utriusque Academiae. To the Reader. REader, thoust here a birth, which as I gather, For it's conception owes to Son and Father. An Issue which for'ts Mid-wifery doth stand mixedly indebted both to Sea and Land. A lawful Prize. But o the Devil of Gain! One Pocket now two Churches can contain! Well. Yet beware thou, how thy Censure blots The Author: there's no Church without its spots. He's a Nathanael, credit me, and I'll Avouch, when he wrote these, there was no guile Possessed his heart. Come, show thyself to be A Friend to Church, & I'll be so to thee. But if thou hast a place for wonder fit, Give it the CHURCH and COMMONWEALTH of WIT. C. F. M. A. Authoris Amicus ad Lectorem. MUch Profit, Wisdom, Learning in Few Words, This Small, this Cheap, this Useful Tract affords. On any Page vouchsafe to cast thine Eye. And if thou canst not like it, cast it by. How e'er despise not this Sententious Shoole; Lest thou be sentenced a Censorious Foole. Reader , if thou honest be: It merits to keep Company with thee. Will: Bodham. To his Ingenuous Friend Mr. Nathanael Church on His Pocket-Companion. Whilst thou wast tossed upon the waving Main, Methought Noe's Ark was floating once again. Thy Friends on Land were troubled much for thee, To prove their Church's visibility. Now if I want thy good society, Thy Book meanwhile shall my Companion be. Where whiles thy Hand speaks to mine Eye: so here Mine eye becomes thy Hands Interpreter. If great Books be great Evils, thou hast shown A remedy: Thine's but a little one. Since Coyn's grown scant, 'twas wisely done by thee, To keep our Pockets from vacuity. Tho: Ford. Author ad patrem jam 17. annos defunctum. WEll, I'll drop one Encomiasticke, rather Than by a Clownish silence rob my Father. Lest, if by me that name be vilified, I'm named sacrilegious parricide. Though Him to praise, there needs no Pains, or Skill, Of whom his very Foes could not speak ill. Here needs no Flourishes, go, cunning Pates, Go, sleep: His own works prays him in the Gates. (Nay all the Rhetoric I can devise Is bist to multiply Tautologies.) His Theologick Miscellanies can Him studious prove, to know both GOD and MAN. His Coffer long ago is dead and rotten: The Good man's Treasure must not be forgotten. His Christian letters most Elaborate, Now out of print, I'd buy at any Rate. Meanwhile I willbe thankful, not repine, My Father's Gold and Silver both are Mine. N. C. 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 H. C. 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉.