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The Good Housewife's Jewell

Wherein is to be found most excellent and rare Devises for conceites in Cookery, found out by the practise of Thomas Dawson.

Whereunto is adjoyned sundry approved receits for many soveraine oyles, and the way to distill many precious waters, with divers approved medicines for many diseases.

Also certain approved points of husbandry, very mecessary for all Husbandmen to know.

Newly set foorth with additions. 1596.

Imprinted at London for Edward White dwelling at the little North doore of Paules at the signe of the Gun.

A booke of Cookerie

To boile Larkes

Take sweet Bread, & strain it into a pipkin, and setit on the fire, and put in a piece of Butter, and skyn it as cleane as yee can, and put in spennedge, & endive, and cut it a little, and so let it boyle, and put in Pepper, Cloves and Mace, Cynamon and Ginger, and a little vergious, and when you serve them up, lay soppes in the dish.

To boile Conies

Take a cony and perboile it a little, then take a good handful of persely and a few sweet hearbs, and the yolks of 4 hard egges chop them all together, then put in pepper, and a few Currans, and fill the Conies bellie ful of Butter, then prick her head betweene her hinder legges and breake her not, and put her into a faire earthen pot with mutton broth, and the rest of the stuffe roll it up round and put it in withall, and so boyle them well together, and serve it with soppes.

To boyle a Cony

You must boyle your Cony, and strayne your sweete breade into a Pipkin, and put in your meate, skumme it as cleane as you can, and put in a good deale of Endive, and cut it a little, and a good piece of Butter, and all kinds of spices, and a little vergious, and so serve it on soppes.

To boile Chickens

First you shall take Chickens and boyle them with grapes and with a racke of Mutton together and let the racke of mutton boyle before the Chickins one howre and a halfe, and then make a bunch of herbs with Rosemarie, Tyme, Savory and Isope, and also Margerum, and binde them fast together, put them in the pot, and when you see your time put in your Chickyns with Parselie in their bellies and a little sweet butter, vergious, and pepper, & when you have so done, boyle your grapes in a little pipkin by themselves with some of the broth of the Chickins, but take heede you boyle not them too much, nor yet too lyttle, and then take the yolkes of sixe egges and straine them with a little broth of the pot, and when they are strayned put them in the pipkin to the grapes and stirre them nd when then they begin to boyle take them from the fire and stirre them a good while after you have taken them by and then have you Sypets readie in a platter, and laye your meate uppon it, and then take your Pypkins and grapes and all that is in them and poure it upon the meate. And after this sort serve it in.

To boile mutton and Chickens

Take your mutton and Chyckens and sette uppon the fire with faire water and when it is well skummed, take two handfuls of Cabadge, Lettice, a handfull of currants a good peece of butter, the juyce of ii or three Lemmons, a good deale of grosse Pepper and a good peece of Suger, and let them seeth all well together, then take three or foure yolkes of egges togeather harde rosted, and straine them with parte of your broth, let them seeth a quantitye of an houre. Serve your broth with meate uppon Sippets.

To boile Chickins

Strayne your broth into a pipkin, & put in your Chickins, and skumme them as cleane as you can and put in a peece of butter, and a good deale of Sorrell, and so let them boyle, and put in all manner of spices and a lyttle verjuyce pycke, and a few Barberies, and cutte a Lemman in peeces, and scrape a little Suger uppon them, and laye them uppon the Chickins when you serve them up, and lay soppes upon the dish.

An other way to boyle Chickins

You must strayn your broth into a pipkin, and set it a boyling, and skumme it & put in a peece of butter, & endive, and so let it boyle, and a few currants, all maner of spices, and so serve it on soppes.

To boile Plovers

You must straine your sweet broth into a pipkin, and set them on the fire, and when they boyle, you must skum them, and then put in a peece of Butter, and a good deale of spennedge, and a little parsely, and a peece of carret roote cut verie small, and a fewe currants, and so let them boyle, and all manner of spices, and a little whyte wine, and a little vergice, and so serve them upon soppes.

To boile Teales

Take sweete broth and Onions, and shred them, and Spennedge, and put in butter and pepper, and then lyre it with tostes of bread, with a little vergious, and so serve it on soppes.

To boile steakes betweene two dishes

You must put Parselye and Currants, and Butter and vergious, two or three yolkes of egges, and Pepper, Cloves and Mace, and so let them boile together, and serve them upon soppes.

To boile a neates tongue

In primis, in fayre Water and salt, then peele it, and cut it in the middle, and then boile it in red wine, & fill him full of cloves, and a little suger, and then wash it with a little sweete broth, to doe away the sent of the Wine, and you must make a little red Musket with red wine and pruines boyled together, then strayne it, and strayne a little mustard in a fine clout together, & so serve it.

To boile a capon

Put the Capon into the pouder beefe pot, and when you think it almost tender, take a little potte and put therein halfe water and halfe wine, marie, currants, dates, whole mace, vergice, pepper, & a little wine.

The boyling of a capon

Seeth the Capon itselfe in water and salt and nothing else, and to make the broth Viz. Take strong broth made with beefe or mutton broth, so that it be strong broth, and put into it, rosemarie, parselie & time, with iiii leaves of sage, this let seeth in it a good while, and then put into it small raysons and a few whole mace. A quarter of an houre before it be readie to bee taken from the fire, have readie sodden foure or v. egges boyled harde, take nothing out but the yolks streyne the egges with a little of the same broth and vergice, have a little marie cut in small peeces and an apple pared, and cutte in small peeces, and if that time of yeare do serve, take the best of lettice, cutting off the toppes to the white and best, and take a fewe prunes with two or three dates.

Thus let it seeth a quarter of an hour or more, and when it is ready to take up, have your dish with soppes readie, and the water well strained out of the capon, and then season the broth with a little pepper, then take it and dish it and scrape upon it a little suger laying the prunes round about the dish side.

To boile a Capon with Orenges and Lemmons

Take Orenges or Lemmons pilled, and cutte them the long way, and if you can keepe your cloves whole and put them into your best broth of Mutton or Capon with prunes or currants and three or fowre dates, and when these have beene well sodden put whole pepper great mace, a good piece of suger, some rose water, and eyther white or claret Wine, and let al these seeth together a while, and so serve it upon soppes with your capon.

To boile a capon in white broth with almondes

Take your Capon with marie bones and set them on the fire, and when they be cleane skummed take the fattest of the broth, and put it in a little pot with a good deale of marie, prunes, raisons, dates whole maces, & a pinte of white wine, then blanch your almondes and strain them, with them thicken your potte and let it seeth a good while and when it is enough serve it uppon soppes with your capon.

To boile a capon in white broth

Take a good Capon and scalde him and trusse him and when he is faire washed put him in your pot, and take a good marie bone too, or if you have no marie bone take a necke of Mutton and when your Capon is halfe boyled take a pottle of the uppermost of your broth and put it into a fayre posnet, then take two handfulles of fine Currans, and big Dates cut every one of them in foure peeces, and four or five whole mace, foure spoonfulles of Vergious, and so much sugar as an egge, a little Time, and a little persely and a little Margerum, and if you have mo Margerum, then one small spring of rosemary, bind all your hearbes fast together, and when you have cleane washed them, put to the saide hearbes Sugar, currans, mace, and vergice into your posnet, and a grated Nutmegge, and let them boyle altogither, and when it is almost enough, have a small handfull of almondes blanched and beaten, and strained with a little of the same liquor, and put that into your broth a good quarter of an hour before you take it up, and that will make it white, you must also put in some good peeces of marie, and let not the marie and the dates seeth above halfe an houre, you must take a good handfull of prunes, and tie them in cleane clothes, & seeth them in the broth where the Capon is, when you take by your capon to serve it in, lay a few sippets in the bottome of your platter, and laye a fewe Prunes and Barberyes both about the brimme of the platter, and also upon the capon, you may boyle chickins in the like sort.

To make boyled meates for dinner

Take the ribbes of a necke of Mutton, and stuffe it with Margerum, Savery, time, persely chopped small currants, with the yolkes of two eggs, pepper & salt, then put it into a posnet with faire water, or else with the liquor of some meate, with vineger, pepper, and salt, and a little butter, and so serve it.

To boyle meates for supper

Take veale and put it into a posnet with carret roots cut in long pieces, then boile it and put thereto a handfull of prunes and crummes of bread, then season it with pepper, salt and vinegar.

To boyle a legge of Mutton with a Pudding

First with a knife raise the skinne round about till you come to the joynts, & when you have perboiled the meate, shred it fine with suett or marie, Persely, Margerum, and penyriall, then season it with pepper, and salt, cloves, mace, and cinamon, and take the yolkes of ix or x eggews, and myngle with your meate a good handfull of currants, and a few minced, dates and put the meate into the skinne of the legge of mutton and close it with prickes, and so boyle it with the broth that you boyle the Capon, and let it seeth the space of two houres.

To boile pigges feete and petitoes

Take and boyle them in a pint of verjice & bastard, take foure dates minced with a fewe small raysons, then take a little time and chop it small and season it with a little synamon and ginger and a quantity of vergive.

To make a mortis

Take almondes and blanche them, and beate them in a morter, and boyle a Chickin, and take al the flesh of him, and beate it, and streine them togither, with milke and water, and so put them into a pot, and put in Suger, and stir them still, and when it hath boyled a good while, take it of, and set it a cooling in a payle of water, and straine it againe with Rose water into a dish.

To boyle a Lambes head and purtenance

Straine your broth into a pipkin, and set it on the fire, and put in butter, and skumme it as cleane as you can, and put in your meate, and put in endive, and cut it a little, and straine a little yeast and put into it, and currans and prunes, and put in all maner of spices, and so serve it upon soppes.

To boyle Quailes

First, put them into a Pot with sweete broth, and set them on the fire, then take a Carret roote, and cut him in peeces, and put into the potte, then take perselye with sweete hearbes, and chop them a little, and put them into the potte, then take Synamon, Ginger, Nutmegges, and Pepper, and put in a little Vergice, and so season it with salt, serve them upon soppes, and garnish them with fruit.

To make stewed Steakes

Take a peece of Mutton, and cutte it in peeces, and washe it very cleane, and put it into a faire potte with Ale, or with halfe Wine, then make it boyle, and skumme it cleyne, and put into your pot a faggot of Rosemary and Time, then take some Parsely picked fine, and some onyons cut round, and let them all boyle together, then take prunes, & raisons, dates, and currans, and let it boyle altogether, and season it with Sinamon and Ginger, Nutmeggs, two or three Cloves, and Salt, and so serve it on soppes and garnish it with fruite.

To stewe Calves feete

Take calves feet faire blanched and cut them in the half, & when they be more than halfe boyled, put to them great raisons, mutton broth, a little saffron, and sweete butter, pepper, suger, and some sweet hearbes finelye minced, boyle calves feete, sheepes feete, or lambes feete with Mutton broth, sweete hearbes and Onyons chopped fine, Butter and Pepper, and when they boyle, take the yolke of an egge and straine it with vergice, to serve it.

To stewe a Mallard

Take your Mallard and seethe him in faire water, with a good marie bone, and in cabbadge worth, or cabbadge lettice, or both, or some persnep rootes, & carret rootes, and when all these be well sodden, put in Prunes, put in Prunes enough, and three dates, and season him with salte, cloves and mace, and a little suger & peper, and then serve it forth with sippets, and put the marie upon them, and the whole mace, lay on the sippets, and the dates quartered, and the prunes, and the rootes cut in round slyces, and lay them upon the sippets also, and the cabbage leaves lay upon the Mallard.

To make Aloes

Take a legge of veale or mutton, and slice it in thin slices, and lay them in a platter, and caste on salte, and put thereon the yolkes of tenne Egges, and a great sorte of small raisons and dates finely minced, then take vineger, and a little saffron, cloves and mace, and a little Pepper, and mingle it together, and poure it all about it, and then al to worke it together, and when it is thorowly seasoned, put it on a spit, and set platters underneath it, and baste it with butter, and then make a sauce with Vineger, and ginger, and suger, and lay the aloes upon it and so serve it in.

To make Fritters of Spinnedge

Take a good deale of Spinnedge, and washe it cleane, then boyle it in faire water, and when it is boyled, then take it forth and let the water runne from it, then chop it with the backe of a knife, and then put in some egges and grated Bread, and season it with suger, sinamon, ginger, and pepper, dates minced fine, and currans, and rowle them like a ball, and dippe them in Butter made of Ale and flower.

A Fritter to be made in a Moulde

Take Oxe white and mince it fine, then take Dates and mince them fine, then take Currans, Egges, white grated bread and season it with suger, sinaman, and ginger, cloves, mace and saffron, and stirre it well together, then drive a thick Cacke of paste, and lay in the moulde, and fill it with the stuffe, and lay another cake of past upon it, then jogge it about, and so fry it.

To boyle pigeons in blacke broth

First roste them a little, then put them in to an earthen pot, with a little quantitye of sweete Broth, then take Onyons, and slice them, and set them on the Coles with some butter to take away the sent of them, put them into the Pigeons, and leyre it with a toste of bread, brawne with Vineger, then put some sweete hearbes halfe cut, and synamon and Ginger, and grosse Pepper, and let them boyle, and season them with salte, serve them upon soppes, and garnish them with fruit.

To smere a Conie

Take the Livers and boyle them, and choppe it, and sweet hearbs, apples, and the yolkes of hard egges, and choppe them altogether, and currans, suger, synamon, ginger and perselye, and fill the Conny full hereof, then put her into the sweete broth, and put in sweete Butter, then choppe the yolks of hard egges, synamon, ginger, Suger, and cast it on the Cony when you serve it by, season it with salte, serve it on soppes, and garnish it with fruite.

To boyle a Mallard with Cabbadge

Take some cabbadge, and prick and wash them cleane, and perboyle them in faire water, then put them into a Collender, and let hte water runne from them cleane, then put them into a faire Earthen Pot, and as much sweete Broth as will cover the cabbadge, and sweete Butter, then take your Mallard and roste it halfe enough, and save the dripping of him, then cut him in the side, and put the mallard into the cabbedge, and put into it all your dripping, then let it stew an houre, and season it with salte, and serve it upon soppes.

To boyle a Ducke with Turneps

Take her first, and put her into a potte with stewed broth, then take perselye, and sweete hearbs, and chop them, and perboyle the rootes very well in an other pot, then put unto them sweet butter, Cynamon, Gynger, grosse Pepper and whole Mace, and so season it with salt, and serve it upon soppes.

To make white Estings

Take great Otemeale, and lay in milke to steepe, then put in the yolkes of some Egges, and take Oxe whyte and mince it small, then season it with suger, cynamon, ginger, cloves, mace, and saffron, and salt, and so fill them.

To make blacke puddings

Take great otmeale and lay it in milke to steepe, then take sheepes blood and put to it, and take Oxe white and mince into it, then take a few sweet hearbes and two or three leeke blades, and choppe them very small, and then put into it the yolkes of some egges, and season it with Cynamon, ginger, cloves, Mace, pepper and salt, and so fill them.

To make strong broth for sicke men

Take a pound of almonds and blanche them, and beat them in a morter very fine, then take the braines of a capon and beat with it, then put into it a little cream, and make it to draw & through a strayner, then set it on the fire in a dish, and season it with rose water and suger, and stirre it.

To boile a Breame

Take White wine and put it into a pot, and let it seeth, then take your breame and cut hym in the midst, and put him in, then take an Onion and chop it small, then take nutmegs beaten, cinamon and ginger, whole mace, and a pound of butter, and let it boile altogether, and so season it with salt, serve it uppon soppes, and garnish it with fruite.

To boile Muskles

Take water and yest, and a good dish of butter, and Onions chopt, and a little pepper, & when it hath boyled a little while, then see that your Muskels bee cleane washed, then put them into the broth shells and all, and when they be boiled well, then serve them broth and all.

To boile Stockfish

Take Stock fish when it is well watered, and picke out all the baste cleane from the fish, then put it into a pipkin, and put in no more water than shall cover it, and set it on the fire, and assoone as it beginneth to boyle on the one side, then turne the other side to the fire, and assoone as it beginneth to boile on the other side, take it off, and put it into a Colender, and let the water runne out from it, but put in salt in the boyling of it, then take a little faire water and sweete butter, and let it boyle in a dish untill it bee something thick, then powre it on the stockfish and serve it.

To make bake meates

Take a legge of Lambe, and cut out all the fleshe, and save the skynne whole, then mince it fine and white with it, then put in grated bread, and some egges white and all, and some Dates and Currantes, then season it with some Pepper, Cynamon Ginger, and some Nutmegges and Carrawaies, and a little creame, and temper it altogether, then put it into the legge of the Lambe againe, and let it bake a little before you put it into your Pye, then put in a little of the Pudding about it, and when it is almost baked, then put in verjuce, suger and sweet butter, and so serve it.

Another bake meate

Take a leg of veale, and cut it in slices, and beat it with the back of a knife, then take time, margeram and peniriall, saverie, and perselye, and one Onion, and chop them altogether verie small, then breake in some egges whites and all, and put in your hearbes and season it with pepper, nutmegs and salt, and a little suger, then stirre them altogether, and then lap them up like allowes, and cast a fewe currants and dates, and butter amongst them.

An other bake meate

Take two pounde of White and a little veale, and mince it together, then take a little peniriall, saverie and margerum, and unset Leekes, and chop them fine, and put in some egges and some creame, then stirre it all well together, and season it with pepper, nutmegs and salt, then put it into the pye, and cut the lid, and let it bake till it be dry, then serve it.

To make Marie pies

Make fine past, and put in the white of one egge and suger, and when they are made in little coffins set them into the Oven upon a paper a little while then take them out and put in marie, and then close them by and pricke them, and set them in again, and when they are broken serve them with blanch pouder strowed upon them.

To boile pie meate

Take a legge of mutton, and mince it very fine with sewet and seeth it in a little pan or an earthen pot with butter, and season it with cloves, mace, great raysons, and prunes, and salt, and serve it in a dish, and if you will, put in some iuyce of orenges and lay halfe an orenge upon it.

To make fine Cakes

Take fine flowre and good Damaske water you must have no other liqueur but that, then take sweet butter, two or three yolkes of egges and a good quantity of Suger, and a few cloves, and mace, as your Cookes mouth shall serve him, and a lyttle saffron, and a little Gods good about a sponfull if you put in too much they shall arise, cutte them in squares lyke unto trenchers, and pricke them well, and let your oven be well swept and lay them uppon papers and so set them into the oven. Do not burne them if they be three or foure days old they bee the better.

To make fine cracknels

Take fine flower and a good quantitie of egges and many as wil supply the flowre, then take as much suger as will sweeten the past, and if you will not bee at the cost to rayse it with egges, and put thereto sweet water, Cynamon and a good quantitie of Nutmegges and mace, according to your bread, take a good quantitie of Annis seede, and let all this bee blended with your flower, and the putting in of your egges or other moysture, then sette on your water and lette it be at seething, before you put your Cracknelles in it they will goe to the bottome and at their rising take them out and drie them with a cloth then bake them.

To bake Connies

Have fine past readie, with your Connies, and perboyle them then caste them into the colde water, then season them with salt and ginger, laye them into the past and upon them lay leached, larde close them and bake them.

To bake a brest of veale

Take and breake the bones thereof in the middest and perboyle hym and take out the bones, and season him with pepper and salt, and lay him in the coffin with a little sweete butter, and close him up then make a caudell of the yolkes of an egge and straine it, and boyle it in a chafing dish of coales and season it with suger, and put it in the pie and set it into the oven againe.

To make a pudding in a breast of veale

Take perselye, Time, washe them, pricke them, and choppe them small, then take viii yolks of egges, grated bread, and halfe a pinte of creame beeing verie sweete, then season it with pepper, Cloves, and Mace, Saffron and Suger small Raysons and salt, put it in and roste it and serve it.

To bake a Gammon of Bacon

Take a Gammon of Bacon, water it sixe dayes and perboyle him halfe enough and laye him in presse then take the sworde of him and stuffe him with cloves, and season him with pepper, and saffron. And close up in a standing pye, bake him and so serve him.

To make fine bisket bread

Take a pound of fine flower, and a pound of suger, and mingle it together, a quarter of a pound of Annis seedes, foure eggs, two or three spoonfuls of Rose water put all these into an earthen panne. And with a slyce of Wood beate it the space of two houres, then fill your moulds halfe full: your mouldes must be of Tinne, and then lette it into the oven your oven, beeing so whot as it were for cheatbread, and let it stande one houre and a halfe: you must annoint your moulds with butter before you put in your stuffe, and when you will occupie of it, slice it thinne and drie it in the oven, your oven beeing no whotter then you may abide your hand in the bottome.

To bake a Turkie and take out his bones

Take a fat Turkie, and after you have scalded him and washed him cleane, lay him upon a faire cloth and slit him throughout the backe, and when you have taken out his garbage, then you must take out his bones so bare as you can, when you have so doone wash him cleane, then trusse him and pricke his backe together, and so have a faire kettle of seething water and perboyle him a little, then take him up that the water may runne cleane out from him, and when he is colde, season him with pepper and Salt, and then pricke him with a few cloves in the breast, and also drawe him with larde if you like of it, and when you have maide your coffin and laide your Turkie in it, then you must put some Butter in it, and so close him up: in this sorte you may bake a goose, a Pheasant, or capon.

To bake a Kidde

Take your Kid and perboyle him, and wash it in vergice and saffron, & season it with pepper, salt, & a little mace, then lay it in your coffin, with sweete Butter and the liquor it was seasoned in, and so bake it.

To bake a Mallard

Take three or foure Onyons, and stampe them in a morter, then straine them with a saucer full of vergice, then take your mallard and put him into the iuyce of the sayde onyons, and season him with pepper, and salte, cloves and mace, then put your Mallard into the coffin with the saide juyce of the onyons, and a good quantity of Winter-savorye, a little tyme, and perselye chopped small, and sweete Butter, so close it up and bake it.

To make a Pye of Humbles

Take your humbles being perboiled, and choppe them verye small with a good quantitye of Mutton sewet, and halfe a handfull of hearbes folowing, time, margarom, borage, perseley, and a little rosemary and season the same being chopped, with pepper, cloves and mace, and so close your pye and bake him.

To bake a Red deare

Take a handfull of Time, and a handfull of rosemarye, a handfull of winter saverye, a handful of Bay leaves, and a handful of fennel, and when your liquor seethe that your perboyle your Venison in, put in your hearbs also, and perboyle your venison untill it be halfe enough, then take it out and lay it upon a faire boorde that the water may runne out from it then take a knife and price it full of holes, and while it is warme, have a faire Traye with vineger therein, and so put your Venison therein from morning untill night, and ever now, and then turne it upside downe, and then at night have your coffin ready, and this done season it with synamon, ginger and Nutmegges, Pepper and salte, and when you have seasoned it, put it into your coffin and put a good quanitty of sweete Butter into it, and then put it into the Oven at night, when you goe to bedde, and in the morning draw it forth, and put in a saucer full of vineger into your Paye, at a hole above the toppe of it, so that the vineger may runne into everyplace of it, and then stop the hole again, and turne the bottom upward, and so serve it in.

Another bakemeate for Chickins

Firste season your Chickins with Suger, sinamon and ginger, and so lay them in your pye, then put in upon them Gooseberries, or rapes, or Barberies, then put in some sweete Butter and close them up, and when they be almost baked, then put in a Cawdle made with hard egges and white wine, and serve it.

To bake Calves feete

Take calves feete and boyle them, and choppe them fine, and a pound of white, and chop it with them, then chop an onion small and put it in them, then take Prunes, dates and currans, and put to them, season them with Pepper, Nutmegs, and a little large Mace, then put in some egges, and stirre it altogether, & put it into a Pye, and let it bake two houres, then put in a little vergice and suger, and so serve it.

To sowce a Pigge

Take White Wine and a little sweete broth, and halfe ascore Nutmegs cut in quarters, then take Rosemarye, Bayes, Time, and sweet Margerum, and let them boyle altogether, skimme them very clean, and when they be boyled, put them into an earthen pan and the sirrope also, and when you serve them, a quarter in a dish, and the Bayes, and nutmegs on the top.

The order to boyle a Brawne

Take your Brawne, and when ye have cut him out, lay him in faire water foure and twenty houres, and shifte it foure or five times, and scrape and binde up those that you shall thinke good, with Hempe, binde one handfull of greene Willowes together, and laye them in the bottome of the panne, and then put in your Brawne, and skimme it very cleane, and let it boyle but softlye, and it must be so tender, that you may put a straw through it, and when it is boyled enough, let it stand and rowle in the panne, and when you take it up, let it lye in Trayes on houre or two, and then make sowsing drinke with Ale and water, and salte, and you must make it verye strong, and so let it lye a week before you spende it.

To make Almond butter

Take almondes and blach them, and beate them in a morter verye small, and in the beating put in a little water, and when they be beaten, poure in water into two pots, and put in halfe into one and half into another, and put in suger, and stirre them still, and let them boyle a good while, then straine it through a strainer with rose water, and so dish it up.

To roast an Hare

You must not cut off her head, feete nor eares, but make a Pudding in her bellye, and put paper about her eares that they burne not, and when the Hare is rosted, you must take synamon and Ginger, and grated bread, & you must make very sweete sauce, and you must but in Barberies and let them boyle together.

To make Fritter stuffe

Take fine flower, and three or foure egs, and put into the flower, and a peece of Butter, and let them boyle altogether in a dishe or Chafer, and put in Suger, synamon and ginger, and Rosewater: and in the boyling, put in a little grated bread to make it big, and then put it into a dishe, and beat it wel together, and so put it into your moulde, and frye it with clarified butter, but your Butter may not be too hotte nor too colde.

For to bake a Hare

Take your Hare and perboile him, and mince him, and then beate him in a morter very fine, live and all if you will, and season it with all kinde of spices and salte, and doe him together with the yolkes of seaven or eight egges, and when you have made him up together, drawe larde verie thicke through him, and mingle them altogether, and put him in a Pye, and put in butter before you close him up.

To preserve Orenges

You must cut your Orenges and halfe and pare them a little round about, and let them lye in water foure or five dayes, and you must chaunge the water once or twice a day, and when you preserve them, you must have a quarte of faire water to put in your Suger, and a little Rosewater, and set it upon the fire, and scum it verye cleane, and put in a little Sinamon, and put in your Orenges, and let them boyle a little while, and then take them out againe, and doe so five or sixe times, and when they be enough, put in your Orenges and let your sirroppe stand till it bee colde, and then put your sirrop into your Orenges.

To make all maner of fruit Tartes

You must boyle your fruite, whether it be apple, cherrie, peach, damson, peare, Mulberie, or codling, in faire water, and when they be boyled inough, put them into a bowle, and bruse them with a ladle, and when they be colde, straine them, and put in red wine or Claret wine, and so season it with suger, sinamon and ginger.

To make a Tarte of preserved stuffe

You must take a halfe a hundreth of Costardes, and pare them, and cut them, and as soone as you have cut them, put them into a pot, and put in two or three pound of suger, and a pint of water, and a little Rosewater, and stirre them from the time you put them in, untill the time you take them out againe, or else you may also put it into a dishe, and when your Tart is made, put it into the Oven, and when it is caked, endore it with butter, and throw suger on the top, & then do on your sauce, & set comfets on the top, and so serve it by.

To make a Tarte of Prunes

Put your Prunes into a pot, and put in red wine or claret wine, and a little faire water, and stirre them now and then, and when they be boyled enough, put them into a bowle, and straine them with sugar, synamon and ginger.

To make a Tart of Ryce

Boyle your Rice, and put in the yolkes of two or three Egges into the Rice, and when it is boyled, put it into a dish, and season it with Suger, Sinamon and Ginger, and butter, and the juyce of two or three Orenges, and set it on the fire againe.

To make a Custard

Breake your Egges into a bowle, and put your Creame into another bowle, and straine your egges into the creame, and put in saffron, Cloves and mace, and a little synamon and ginger, and if you will some Suger and butter, and season it with salte, and melte your butter, and stirre it with the Ladle a good while, and dubbe your custard with dates and currans.

To make a Tarte of Wardens

You must bake your Wardens first in a Pie, and then take all the wardens and cut them in foure quarters, and coare them, and put them into a Tarte pinched, with your Suger, and season them with Suger, Synamon and Ginger, and set them in the Oven, and put no cover on them, but you must cutte a cover and lay on the Tart when it is baked, and butter the Tarte and the cover too, and endore it with suger.

To make a tarte with butter and egges

Breake your egges and take the yolkes of them, and take butter and melte it, let it bee verie hot readie to boyle, and put your butter into your egges, and so straine them into a bowle and season them with suger.

To make a tarte of Spennedge

Boyle your Egges and your Creame togither, and then put them into a bowle, and then boyle your Spinnedge, and when they are boyled, take them out of the water and straine them into your stuffe before you straine your Creame, boyle your stuffe and then strain them all againe, and season them with suger and salt.

To make a tarte of Strawberries

Wash your strawberies, and put them into your Tarte, and season them with suger, cynamon and Ginger, and put in a little red wine into them.

To make a Tarte of hippes

Take Hippes and cutte them, and take the seedes out, and wash them verye cleane, and put them into your Tarte, and season them with suger, sinamon and ginger.

So you must preserve them with suger, Cinamon and Ginger, and put them into a gelly pot close.

To bake the Humbles of a Deere

Mince them verie small, and season them with pepper, Cinamon and Ginger, and suger if you will, and Cloves and mace, and oates and currants, and if you will, mince Almondes and put unto them, and when it is basted, you must put in fine fat, and put in suger, cinamon and Ginger, and let it boile, and when it is minced, put them together.

To make a veale pie

Let your Veale boyle a good while, and when it is boyled, mince it by it selfe, and the white by it selfe, and season it with salt and pepper, cinamon and ginger, and suger, and cloves and mace, and you muste have prunes and raisons, dates & currantes on the top.

For to make mutton pies

Mince your Mutton and your white together, and when it is minced, season it with pepper, cinamon & ginger, and Cloves and mace and prunes, currants and dates, and reasons and harde egges boyled & choped verie small, and throw them on the top.

To bake calves feete

Season them with salte & pepper, and butter, and Currantes if you will, and when they bee baked, put in a little white Wine and suger, or vinegar and suger, or vergice and suger.

To bake Chickens in a Cawdle

Season them with salt and pepper, and put in butter, and so let them bake, and when they be baked, boile a few barberries and pruines, and currants, and take a little white wine or vergice, and let it boile and put in a little suger, and set it on the fire a little, and straine in two or three yolkes of egges into the wine, and when you take the dish of the fire, put the prunes and currants and barberies into the dish, and then put them in altogether, into the pye of chickins.

To bake pigeons.

Season them with Pepper and Salt and butter.

To bake a Conie

Season him with Pepper and Salt, and put in butter and currantes, and when it is baked, put in a little vergice and suger into the pie, and serve it up.

To bake a Gammon of bacon and keepe colde

You must first boyle him a quarter of an houre before you stuffe him, and stuffe him with sweete hearbs, and harde Egges chopped together, or parselie.

To bake a Fillet of beefe to keepe colde

Mince him very small, and seeth him with pepper and salt, and make hym by together accordingly, and put them in your pie, and larde him verie thicke.

To make fine bread

Take halfe a pound of fine suger well beaten, and as much Flower, and put thereto foure Egges whites, and being very well beaten, you must mingle them with anniseedes bruised, and beeing all beaten togither, put into your moulde, melting the sauce over first with a lyttle butter, and set it in the Oven, and turne it twice or thrice in the baking.

To bake a Neates tongue

First pouder the tongue three or foure dayes, and then seeth it in faire water, then blanche it and Larde it and season it with a little pepper and Salt, then bake it on Rie paste, and before you cloase up your pie, strowe uppon the tongue a good quantitie of Cloves and Mace beaten in powder, and uppon that halfe a pounde of Butter, then close by your pye verye close but make a rounde hole in the toppe of the pie. Then when it hath stoode more then foure houres in the Oven, you must put in halfe a pint of Vineger or more, as the Vineger is sharpe, then close up the hole very close with a peece of past and set it in the oven againe.

To make muggets

First perboyle them, and take white and chop them both together, and put Currantes, Dates, Cinamon and Gynger, Cloves and Mace, and grosse pepper and Suger if you will, twoo or three yolkes of Egges, and seeth them altogeather with Salt, and put in the stuffe into the cawles of Mutton, and so put them in dishes, and take two or three egges white and all, and put them on the cawles, and make some prettie sauce for them.

To make fillets of beefe or clods instead of red Deare

First take your Beefe, and Larde it very thicke, and then season it with pepper, and Salt, Sinamon and ginger, Cloves and Mace good store, with a greate deale more quantitie of pepepr and Salte, then you would a peece of Venison, and put it in covered Paste, and when it is baked, take vineger and suger, Sinamon and Ginger, and put in, and shake the Pastie, and stope it close, and let it stande almost a fortnyght before you cut it up.

To make a tarte that is courage to a man or woman

Take twoo Quinces, and twoo or three Burre rootes, and a potaton, and pare your Potaton, and scrape your rootes and put them into a quart of wine, and let them boyle till they bee tender, & put in an ounce of Dates, and when they be boyled tender, Drawe them through a strainer, wine and all, and then put in the yolkes of eight Egges, and the braynes of three or foure cocke Sparrowes, and straine them into the other, and a little Rose water, and seeth them all with suger, Cinamon and Gynger, and Cloves and mace, and put in a little sweet butter, and set it upon a chafingdish of coles betweene two platters, and so let it boyle till it be something bigge.

To stewe a Cocke

You must cutte him in sixe peeces, and washe hym cleane, and take pruines, Currantes and Dates cutte verye small, and Reasons of he Sunne, and Suger beaten verye small, Cinamone, Gynger, Nutmegs likewise beaten, and a little Maydens hayre cutte very small, and you must put him in a pipkin, & put in almost a pinte of Muscadine, and then your spice and Suger uppon your Cocke, and put in your fruite betweens every quarter, and a peece of Golde betweene every peece of your Cocke, then you must make a Lidde of Woode fit for your pipkyn, and close it as close as you can with paste, that no ayre come out, nor water can come in, and then you must fill two brasse pots full of waer, and set on the fire, and make fast the pipkin in one of the Brasse pottes, so that the pipkins feete touch not the brasse pot bottom, nor the pot sides, and so let them boyle foure and twentie houres, and fill up the pot still as it boyles away, with the other pot that standes by, and when it is boyled take out your Golde, and let him drinke it fasting, and it shall helpe him, this is approoved.

To preserve all kinde of fruites, that they shall not breake in the preserving of them.

Take a platter that is playne in the bottome, and laye suger in the bottome, then cherries or any other fruite, and so between everie row you lay, throw suger, and set it upon a pots heade, and cover it with a dish, and so let it boyle.

To make a sirop for bake meates

Take Ginger, Cloves and Mace, Nutmegs, beat al these togeather very fine, and boyle them in good red Vineger until it be somewhat thicke, thyse beeyng doone, draine your pye when it is harde baked, and a small hole being made in the cover hereof at the first, with a Tunnell of paste, you must powre the sirropps into the pye, that doone, cover the hole with paste, and shalb the pye well, and set it againe in the Oven till it be throughly baked, and when you have drawne it, turne the bottome upward until it be served.

To roast a Carpe or Tench with a Pudding in his belly

Take the Rones of a Pike and choppe them very small, and put in grated bread, two or three egges, Currans, Dates, Suger, Sinamon and Ginger, and Mace, Pepper and salte, and put it in his bellye, and put him on a Broche, and make sweete sauce with Barberyes, or Lemmons minced, and put into the sweete sauce, and then put it on the Carpe, when you serve it up.

To make a fresh Cheese and Creame

Take a gallon or two of Milk from the Cowe and seethe it, and when it doth seeth, put thereunto a quarte or two of morning Milke in faire cleansing pans, in such place as no dust may fall therein, and this is for your clowted Creame, the next morning take a quart of mornings Milke, and seeth it, wne when it doth deeth, put in a quarte of Creame therunto, and take it off the fire, and put it into a faire earthen pan, and let it stand untill it be somewhat bloud warme, but firste over night put a good quantity of Ginger, with Rosewaer, and stirre it together, and let it settle all night, and the next day put it into your said blood-warme milke to make your Cheese come, then put the Curdes in a faire cloth, with a little good Rosewater, and fine powder of Ginger, and a little Suger, so last, great soft rowles together with a thread and crush out the Whey with your clouted Creame, and mixe it with fine powder of ginger, and Suger, and so sprinkle it ith Rosewater, and put your Cheese in a faire dishe, and put these cloutes round about it, then take a pinte of rawe Milke or Creame, and put it in a pot, and all to shake it, untill it be gathered into a froth like Snowe, and ever as it commeth, take it off with a Spoone, and put it into a Collender, then put it upon your freshe cheese, and pricke it with Wafers, and so serve it.

THE NAMES OF ALL
thinges necessary for a banquet

Suger
Cinamon
Licoras
Pepper
Nutmegs
All kinds of Cumfets
Saffron
Saunders
Anniseedes
Coriander seedes
Orenges
pomegranet
damaske-water
tornesell
Lemons
Prunes
Rosewater
Dates
Currans
Raisins
Cherries conserved
Barberies conserved
Ginger
Sweete Orenges
Peper white and browne
Cloves and Mace
Wafers
For your Marchpanes seasons and unseasoned, Spinndges

To make Manus Christi

Take five spoonefull of Rosewater, and graines of Ambergreece, and 4 grains of Pearle beaten very fine, put these three together in a Saucer and cover it close, and let it stande covered one houre, then take foure ounces of very fine Suger, and beate it small, and search it through a fine search, then take a little earthen pot glased, and put into it a spoonefull of Suger, and a quarter of a spoonefull of Rosewater, and let the Suger and the Rosewater boyle together softelye, till it doe rise and fall againe three times. Then take fine Rie flower, and sifte on a smooth borde, and with a spoone take of the Suger, and the Rosewater, and first make it all into a roundcake and then after into little Cakes, and when they be halfe colde, wet them over with the same Rosewater, and then laye on your golde, and so shall you make very good Manus Christi.

To make a Caudle to comfort the stomacke, good for an olde man

Take a pinte of good Muscadine, and as much of good stale ale, mingle them together, then take the yolkes of twelve or thirteene Egges newe laide, beat well the Egges first by themselves, with the wine and ale, and so boyle it together, and put thereto a quarterne of Suger, and a fewe whole Mace, and so stirre it well, til it seeth a good while, and when it is well sod, put therin a few slices of bread if you will, and so let it soke a while, and it will be right good and wholsome.

To make a Trifle

Take a pinte of thicke Creame, and season it with Sugar and Ginger, and Rosewater, so stirre it as you would them have it, and make it luke warme in a dish on a Chafingdishe and coales, and after put it into a silver peece or a bowle, and so serve it to the boorde.

To make Marmelat of Quinces

You must take a pottle of Water, and foure pound of Suger, and so let them boyle together, and when they boyle, you must skumme them as cleane as you can, and you must take the whites of two or three Egges, and beat them to froth, and put the froth into hte pan for to make the skum to rise, then skimme it as cleane as you can, and then take off the Kettle and put in the Quinces, and let them boyle a good while, and when they boyle, you must stirre them stil, and when they be boyled you must bore them up.

To make butter paste

Take floure, and seven or eight egges, and cold butter & faire water, or Rosewater, and spices (if you will) & make your paste and beat it on a boorde, and when you have so done, devide it into two or three partes, and drive out the peece with a rowling Pinne, and doe with butter one peece by another and then folde up your paste upon the butter and drive it out againe, and so doe five or sixe times together, and some not cut for bearings, and put them into the Oven, and when they be baked, scrape suger on them, and serve them.

To make Fritter stuffe

Take fine flower, and three or four egges, and put into the Flower, and a peece of Butter, and let them boyle altogether in a dish or a chafer, and put in suger, synamon and Ginger, and Rosewater, and in the boyling put in a little grated bread to make it bigge, and then put it into a dish and beate it well together, and so put it into your moulde, and frye it with clarified butter, but your butter maye not be too hotte nor too colde.

To make a dishe of Artechokes

Take your Artechokes and pare away all the top even to the meate and boyle them in sweete broth till they be somewhat tender, then take them out, and put them into a dishe, and seethe them with Pepper, synamon and ginger, and then put in your dishe that you meane to bake them in, and put in Marrowe to them good store, and so let them bake, and when they be baked, put in a little Vinegar and butter, and sticke three or foure leaves of the Artechoks in the dishe when you serve them up, and scrape Suger on the dish.

To frie Bakon

Take Bacon and slice it very thinne, and cut away the leane, and bruse it with the backe of your knife, and fry it in sweet Butter, and serve it.

To frie Chickins

Take your chickins and let them boyle in verye good sweete broath a prittye while, and take the chickens out, and quarter them out in peeces, and then put them into a Frying pan with sweete butter, and let them stewe in the pan, but you must not let them be browne with frying, and then put out the butter out of the pan, and then take a little sweet broath, and as much Vergice, and the yolkes of two Egges, and beate them together, and put in a little Nutmegges, synamon and Ginger, and Pepper into the sauce, and then put them all into hte pan to the chickens, and stirre them together in the pan, and put them into a dish, and serve them by.

To make a boyle meat after the French waies

Take Pigions and larde them, and then put them on a Broach, and let them be halfe rosted, then take them off the broach, and make a Pudding of sweete hearbes of everye sorte a good handfull, and chop Oxe white amongst the hearbes very small, and take the yolkes of five or sixe egges and grated bread, and season it with Pepper, Sinamon and Ginger, Cloves and Mace, suger, and Currans, and mingle all together, and then put the stuffe on the pigeons round about, and then put the pigeons into the Cabeges that be perboyled, and binde the Cabeges fast to the Pigeons, and then put them into the pot where you meane to boyle them, and put in Beefe broth into them, and cabeges chopped small, nad so let them boyle, nad put in Pepper, cloves, and Mace, nad pricke the Pigions full of Cloves before you put the pudding on them, and put a peece of Butter, Synamon, and Ginger, and put a little Vinegar and white wine, & so serve them up, and garnishe them with fruite, and serve one in a dish, nad but a little of the broath you must put into the dish when you serve them by.

To make a Sallet of all kinde of hearbes

Take your hearbes and picke them very fine into faire water, and picke your flowers by themselves, and washe them al cleane, and swing them in a strainer, and when you put them into the dish, mingle them with Cowcumbers or Lemmons payred and sliced, and scrape Suger, and put in vineger and Oyle, nad throwe the flowers on the toppe of the sallet, and of every sorte of the aforesaide things and garnish the dish about with the foresaide thinges, and harde Egges boyled and laide about the dish and upon the sallet.

A sauce for a Conie

Cut Onions in rundels and frie them in butter, then put to them wine Vineger, salt, ginger, camomill and pepper, and a little suger, and let it boyle till it be good and fast, then serve it upon the conie.

To make a Sallet of Lemmons

Cut out slices of the peele of the Lemmons long waies, a quarter of an inche one peece from an other, and then slice the Lemmon very thinne and lay him in a dish crosse, and the peeles about the Lemmons, and scrape a good deale of suger upon them, and so serve them.

To make a sausedge

Take Martinmasse beefe, or if you can not get it, take fresh beefe, or the lean of bacon if you will, and you must mince very small that kinde of flesh that you take, and cut Lard & put into the minced meate, and whole pepper, and the yolkes of seaven Egges, and mingle them altogether, and put the meate into a gut very salt, and hang him in the Chimney where he may dry, and there let him hang a moneth or twoo before you take him downe.

To make a pie

First perboyle your flesh and presse it and when it is pressed, season it with pepper and salt whilest it is hot, then larde it make your paste of Rie flower: it must bee verye thick, or else it will not hold, when it is seasoned and larded laye it in your pie, then cast on it before you close it a good deale of Cloves and Mace beaten small, and throwe uppon that a good deale of Butter, and so close it up: you must leave a hole in the top of the lid, & when it hath stoode two houres in the oven, you must fill it as full of Vineger as you can, and then stoppe the hole as close as you can with paste, and then set it into the Oven againe: your Oven must be very whot as the first, and that your pies will keepe a greate while, the longer you keepe them, the better they will bee: when they bee taken out of the Oven and almost colde, you muste make them betweene your handes, and set them with the bottome upwarde, and when you set them into the Oven, bee well ware that one pye toucheth not an other my more than ones hand bredth: Remember also to let them stand in the Oven after the vineger be in two houres and more.

To make white broth with Almondes

First looke that your meate be cleane washed, and then set it on the fire and when it boyleth scumme it cleane, and put some salt into the pot, then take rosemarie, time, Isop and margerum, and bind them together, and put them into the pot, and take a dishe of sweete butter, and put it into the pot amongest your meate, and take some whole mace, and binde them in a clout, and put them into the pot with a quantitie of vergice, and after that take a quantitie of Almondes as shall serve the turne, blanche them, and beate them in a morter, and then straine them with the broth your meate is in. And when these almondes are strayned put them in a pot by themselves with some Suger, and a little Ginger, and also a little Rose water, and then stirre it a while boyle, and after that take some slyced orenges, without the kernelles, and boyle them with the broth of the pot upon a chafing dish of coales, with a little suger, and then have some sippets readie in a platter, and serve the meate uppon them, and put not your Almondes in till it be ready to be served.

To make pottage to losse the bodie

Take a chicken and seeth it in running water, then take two handfuls of violet leaves, and a good prettie sorte of reasons of the Sunne picke out the stones, and seeth them with the chickins, and when it is wel sodden, season it with a little salt and strain it and so serve it.

To make another very good potage to be used in the morning

Take a chickin and seeth it in faire water and put to it violet leaves a handfull or twoo, or else some other good hearbes, that you like in the stead of them, and so let them seeth togeather tyll the chicken be readie to fall a peeces, then straine it, and cut thinne peeces of bread, and seeth in it till the read be verie tender, and then season it with salt. And on the fishe daie seeth the hearbes as before in faire running water and straine it and seeth bread as before in it, and season it with salt and put in a peece of butter.

To boile divers kindes of fishes

Bret, Conger, Thornebacke, plaice, fresh Samon, all these you must boyle with a little faire water and vineger, a litle salt, and bay leaves, and sauce them in vineger, and a little of the broth that they are sodden in with a little salt, and as you see cause shift your sauce, as you do beefe in brine, and also fresh Surgion, seeth it as is aforesayde, and sauce it as yee did the other, and so yee may keepe it halfe a yeare with changing of the sauce, and salte Sturgion seeth it in water & salt, and a little vineger, and let it be cold, and serve it foorth with vineger, and a little Feneel upon it but first or yee seeth it, it must be watered.

To make broth for one that is weake.

Take a Legge of veale and set it over the fire in a gallon of water skumming it cleane, when you have so doone put n three quarters of a pounde of small reasons, halfe a pound of prunes, a good handfull of Burrage, as much langdebeefe, as much mints and the like quantitie of harts-tongue. let al these seeth together til all the strength of the flesh be sodden out, then straine it so clean as you can, and if you thinke the patient bee in anie heates, put in violet leaves and savorie as you do with the other hearbs.

To boile a capon with a sirrop

Boyle your Capon in sweete broath, and put in grosse pepper and whole mace into the capons bellie, and make your sirrop with spinnage, white wine, and currantes, suger, sinamon and Ginger, and sweet butter, and so let them boyle, and when your capon is readie to serve put the sirroppe on the capon, and boyle your spinnage before you make your sirrop.

To dresse a hare.

Wash her in faire water, perboyle her, then lay her in colde water, then larde her and rost her, and for sauce take red wine, salt vineger, ginger pepper, cloves and mace, put these together, then mind onions and apples and frye them in a panne, then put your sauce to them with a little suger, and let them boyle together and then serve it.

To bake a hare.

Take your Hare and perboile him, and mince him, & then beat him in a morter verie fine, liver and all if you will, and season him with all kinds of spice and salt, and doo him together with the yolkds of seven or eight egges, when you have made him up together, drawe Larde verie thicke through him, or cutte the Larde and mingle them together and put him in a pye, and put in butter before you close him up.

 

To rost Deares tongues.

Take deares tongues and larde them and serve them with sweete sauce.

To make Blewmanger

Take a pinte of creame twelve or sixteene yolkes of egges, and straine them into it, and seeth them well ever stirring it with a sticke that is broad at the end but before you seeth it put in suger, and in the seething tast of it that you may if neede bee put in more suger, and when it is almost sodden put in a little Rose water that it may taste thereof, and seeth it well till it be thicke, and then straine it againe if it hath neede, or else put it in a fayre Dish and stirre it till it be almost cold, and take the white of all the Egges, and straine them with a pinte of Cream and seeth that with suger, and in the ende put in rosewater as into the other, nad seeth it till it be thicke enough, and then use it as the other, and when ye serve it ye may serve one dish and another of the other in roules, and cast on biskets.

To make peascods in Lent

Take Figs, Raisons, and a few Dates, and beate them very fine, and season it with Cloves, Mace, Cinamon and Ginger, and for your paste seeth faire water and oyle in a dish uppon coales, put therein saffron and salt and a little flower, fashion them then like peasecods, and when ye will serve them, frye them in Oyle in a frying panne, but let the Oyle bee verie hotte, and the fire soft for burning of them, and when yee make them for fleshe dayes, take a fillet of veale and mince it fine, and put the yolkes of two or three rawe egges to it, and season it with pepper, salt, cloves, mace, honie, suger, cinamon, ginger, small raisons, or great minced, and for your paste butter, the yolke of an egge, and season them, and fry them in butter as yee did the other in oyle.

To bake Quinces, Peares and Wardens.

Take and pare and coare them, then make your paste with faire water and butter, and the yolke of an egge, then set your Oringes into the paste, and then bake it well, fill your paste almost full with Sinamon, Ginger and Suger. Also Apples must be taken after the same sorte, saving that whereas the core should be cut out they must be filled with Butter every one, the hardest Apples are best, and likewise are Peares and Wardens, and none of them all but the wardens may be perboyled, and the Oven must be of a temperate heat, two houres to stand is enough.

To make a tarte of Spinadge

Take Spinadge and seeth it stalke and all, and when it is tenderly sodden, take it off, and let it drayne in a Cullynder, and then swing it in a clowte, and stampe it and straine it with two or three yolkes of egges, and then set it on a chafingdish of coales, and season it with butter and Suger, and when the paste is hardened in the Oven, put in this Comode, strake it even.

To make blame mangle.

Take all the braine of a capon and stamp it in a morter fine, and blanched almondes, and sometimes put to them Rosewater, and season it with pouder of synamon, ginger, and suger, and so serve it.

To make a Tarte of an eare of Veale.

Take two pound of great Raisons, and washe them cleane, and pick them, and take out the stones of them, and take two Kidneyes of Veale, and a peece of the legge which is leane, and boyle them altogether in a pot with the straint of the broth of mutton, and boyle it, and let it boyle the space of one howre, then take it up and choppe it fine, and temper it with crummes of bread finely grated, and take nine yolks of egs, & temper them altogether, and season them with sinamon, ginger, suger, and small Raisins, great raisons minced, Dates and Saffron. Then take fine flowre and water, and three yolkes of Egges, Butter and saffron, and make them like a round Tart close with a cover of the same paste, and set him in the Oven, and let him stand one howre, then take him forth, and endore it with Butter and cast a powder of synamon, Ginger, and suger, and so serve it.

To make a Tarte of Strawberles

Take Strawberies and washe them in claret wine, thicke and temper them with rosewater, and season them with sinamon, suger and ginger, and spread it on the Tarte, and endore the sides with butter, and cast on Suger and biskettes, and serve them so.

To make a close Tarte of Cherries

Take out the stones, and laye them as whole as you can in a Charger, and put Mustard in synamon and ginger to them, and laye them in a Tarte whole, and close them, and let them stand three quarters of an houre in the Oven, then take a sirrope of Muscadine, and damask water and suger, and serve it.

To make a close Tarte of green Pease

Take half a peck of green Pease, sheale them and seeth them, and cast them into a cullender, and let the water go from them then put them into the Tart whole, & season them with Pepper, saffron and salte, and a dishe of sweet butter, close and bake him almost one houre, then drawe him, and put to him a little Vergice, and take them and set them into the Oven againe, and so serve it.

To make a Tarte of Damsons

Take Damsons and seeth them in Wine, and straine them with a little Creame, then yoyle your stuffe over the fire till it be thicke, put thereto, suger, synamon and ginger, put set it not into the Oven after, but let your paste be baked before.

To make a florentine

Take the kidneis of a loyne of veale that is roasted, and when it is cold shredde it fine, and grate as it were half a Manchette very fine, and take eight yolkes of Egges, and a handfull of currans, and eight dates finely shred, a little senamon, a little ginger a little suger and a little salt, and mingle them with the kidneyes, then take a handfull of fine flower and two yolkes of egges, and put into your flower, then take a little seething licquor, and make your paste and drive it abroad very thinne, then strake your dishe with a little butter, and lay your paste in a dish & fill it with your meate, then drawe an other sheete of paste thinne and cover it withall, cut it handsomly upon the top, and by the sides, and then put it into the Oven, and when it is halfe baked drawe it out, and take two or three feathers, and a little rosewater, and wette all the cover with it, and have a handfull of suger finely beaten, and strawed upon it, and see that the Rosewater wet in every place, and so set it in the oven againe, and that will make a faire ise upon it, if your oven be not hotte inough to reare up your ise, then put a little fire in the Ovens mouth.

To make Almond butter after the best and newest fashion.

Take a pound of Almondes or more, and blanch them in colde water or in warme as you may have leyfure, after the blanching let hem lye one houre in cold water, then stamp them in faire cold water as fine as you can, then put your Almondes in a cloth, and gather your cloth round up in your handes, and presse out the juice as much as you can, if you thinke they be not small enough, beate them again, and so get out milke so long as you can, then set it over the fire, and when it is ready to seeth, put in a good quantitie of salte and Rosewater that will turne it, after that si in, let it have one boyling, and then take it from the fire, and cast it abroad upon a linnen cloth, and underneath the cloth scrape of the Whay so long as it will runne, then put the butter together into the middest of the cloth, binding the cloth together, and let it hang so long as it will drop, then take peeces of Suger so much as you thinke will make it sweete, and put thereto a little rosewater, so much as will melte the Suger, and so much fine pouder of Saffron as you thinke will colour it, then let both your suger and Saffron steep together in the little quantitye of Rosewater, and with that season up your butter when you wil make it.

To make Oister Chewets

Take a pecke of Oisters & wash them cleane, then sheal them and wash them faire in a Cullendar, and when they be sodden, straine the water from them, and chop them as small as pye meate, then season them with pepper, halfe a penniworth of cloves and Mace, halfe a penniworth of sinamon and ginger, and a pennyworth of suger, a little saffron & salt, then take a handfull of small raisons, sixe dates minced smal and mingle them altogether, then make your paste with one pennyworth of fine flower, tenne yolkes of Egges, a halfe penniworth of Butter with a little saffron and boyling water, then raise up your chewets and put in the bottom of every one of them a little Butter, and so fill them with your stuffe, then cast Prunes, Dates, and small Raisons upon them, and being closed, bake them, let not your Oven be too hotte for they will have but little baking then draw them, and put into every one of them two spoonefull of vergice and butter, and so serve them in.

To make a Tarte of Medlers

Take medlers that be rotten, and stamp them, then set them on a chafing dish and coales, and beate in two yolkes of egges boyling it till it be somewhat thick, then season them with suger, sinamon, and ginger, and lay it in a paste.

To make an other pretie dishe, with dates, and the juice of two or three Orenges

Straine them into a dishe, and so make Chambers of paste upon a sticke, put the stickes upon a loafe of bread, and so dry them in the Oven, and then clarifie a little Butter, and fry them in it, nad lay them in a dish, and serve suger on them.

To make Hypocrase

Take a gallon of white wine, suger two pound, of sinamon ij d. ginger ij d. long Pepper ij d. Mace ij d. not brused, Graines ij d. Gallingall ij d. Cloves not brused, you must bruse every kinde of spice a little & put them in an earthen pot all day, & then cast them through your bags two times or more as you see cause, and so drinke it.

To make Marmelet of Quinces

Take very good Quinces (p 34)

 

Order of Meats

Here followeth the order of meats how they must be served at the Table, with their sauces for flesh daies at dinner.

The first course

Potage or stewed broath, boyled meate or stewed meate, Chickins and Bacon, powdred Beefe, Pies, Goose, Pigge, Rosted Beefe, roasted Veale, Custard.

The second course

Roasted Lambe, Roasted Capons, Roasted Conies, Chickins, Pehennes, Baked Venison,Tart.

The first course at Supper

A Salet, a Pigges petitoe, Powdred Beefe sliced, A Shoulder of Mutton or a Breaste, veale, Lambe, Custard.

The second course

Capons roasted, Connies roasted, Chickins rosted, Pigions rosted, Larkes rosted, A pye of Pigeons or Chickins, Baked Venison, Tart.

The service at Dinner

A dosen of Quailes, A dishe of Larkes, Two pasties of red deare in a dish, Tarts, Ginger bread, Fritters.

Service for fish daies

Butter, a Sallet with hard Egges, Potage of sand Eeles and Lamrerns, Red Herring greene broyled strowed upon, White Herring, Ling, Harburdine, Mustard, Salte Salmon minced, Two pasties of fallowe Deare in a dish, a Custard, a dishe of Leaches

The second course

Jelly, Peacocks, Sauce wine and Salt, two Conies or half a dozen Rabets, sauce Mustard and Suger, halfe a dozen of Pigions, Mallard, Toyle, sauce Mustard and Vergious, Gulles, Storke, Heronshewe, Crabbe, Sauce Galentine, Curley, Bitture, Bustarde, Feasant, Sauce Water and Salte, with Onyons sliced, halfe a dozen Woodcocks, sauce Mustard and Suger, halfe a dozen Teales, sauced as the Feasantes, a dozen of Quailes, a dishe of Larkes, two Pasties of red Deare in a dish, Tarte, Ginger bread, Fritters.

Service for Fish daies

Butter, a Sallet with hard Egges, potage of sand Eeles, and Lamperns, Red Hearing, greene broyled strewed upon, white Herring, Ling, Haburdine, sauce Mustard, Salte Salmon minced, sauce Mustard and Vergious, and a little sugaer, Powdred Cunger, Shadde, Mackrell, sauce vineger:

Whyting: Sauce, with the liver & Mustard. Playce: Sauce. Sorell, or Wine, and salt or mustard, or Vergious.

Thorneback: sauce, Liver and mustard, Pepper and salt strowed upon, after it is brused. Fresh Cod: Sauce: greene sauce.

Dace, Mullet, Eeles upon soppes. Roche uppon soppes. Perche. Pike in Pikesauce. Trowste uppon soppes. Tench in Gelly or Goresill. Custard.

The second course

Flounders or Flokes pyke sauce. Fresh Salmon. Fresh Conger, Brette, Turbut, Halybut. Sauce vinegar.

Breame upon soppes. Carpe uponsoppes. Soles or any other Fishes fried. Rosted Eele: Sauce the dripping. Rosted Lamperns. Rosted Porpos. Fresh Sturgion, sauce Galentine.

Crevis, Crab, Shrimps, sauce Vinegar.

Baked Lamray, Tarte, figges, Apples, almondes blaunched, Cheese, Raysins, peares.

FINIS