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.
certain approved points of husbandry, very mecessary for all Husbandmen to
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.
booke of Cookerie
To boile Larkes
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
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
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.
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
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.
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
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.
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
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.
steakes betweene two dishes
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
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
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
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
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
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
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
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
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
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
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
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.
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
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
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
To stewe a
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
To make Aloes
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.
Fritters of Spinnedge
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
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
pigeons in blacke broth
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
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
To boyle a
Mallard with Cabbadge
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
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
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
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
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
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.
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.
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
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.
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
An other bake
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
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
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
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
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
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
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
To make a
pudding in a breast of veale
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
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
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
To bake a
Turkie and take out his bones
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
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
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
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
To bake a Red
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.
bakemeate for Chickins
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
To bake Calves
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
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
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
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
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
To make Fritter
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
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.
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
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
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
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
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
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
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
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
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
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
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
must preserve them with suger, Cinamon and Ginger, and put them into a
gelly pot close.
To bake the
Humbles of a Deere
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
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
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
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.
Chickens in a Cawdle
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.
them with Pepper and Salt and butter.
To bake a Conie
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
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
To bake a
Fillet of beefe to keepe colde
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
To make fine
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
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
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
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
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
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.
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
To make a sirop
for bake meates
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
To roast a
Carpe or Tench with a Pudding in his belly
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
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.
thinges necessary for a banquet
All kinds of Cumfets
Peper white and browne
Cloves and Mace
For your Marchpanes seasons and unseasoned, Spinndges
To make Manus
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
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
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.
Marmelat of Quinces
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
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
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
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
To frie Bakon
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.
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
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
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
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
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
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
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
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
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
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
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.
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
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
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.
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
deares tongues and larde them and serve them with sweete sauce.
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.
peascods in Lent
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.
Quinces, Peares and Wardens.
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
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
To make blame
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.
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
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
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
To make a close
Tarte of green Pease
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
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
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.
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
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
To make a Tarte
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.
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.
Marmelet of Quinces
very good Quinces (p 34)
followeth the order of meats how they must be served at the Table, with
their sauces for flesh daies at dinner.
or stewed broath, boyled meate or stewed meate, Chickins and Bacon,
powdred Beefe, Pies, Goose, Pigge, Rosted Beefe, roasted Veale, Custard.
Roasted Lambe, Roasted Capons, Roasted Conies, Chickins, Pehennes, Baked
course at Supper
Salet, a Pigges petitoe, Powdred Beefe sliced, A Shoulder of Mutton or a
Breaste, veale, Lambe, Custard.
roasted, Connies roasted, Chickins rosted, Pigions rosted, Larkes rosted,
A pye of Pigeons or Chickins, Baked Venison, Tart.
The service at
dosen of Quailes, A dishe of Larkes, Two pasties of red deare in a dish,
Tarts, Ginger bread, Fritters.
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
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.
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.
Mullet, Eeles upon soppes. Roche uppon soppes. Perche. Pike in Pikesauce.
Trowste uppon soppes. Tench in Gelly or Goresill. Custard.
Flounders or Flokes pyke sauce. Fresh Salmon. Fresh Conger, Brette, Turbut,
Halybut. Sauce vinegar.
upon soppes. Carpe uponsoppes. Soles or any other Fishes fried. Rosted
Eele: Sauce the dripping. Rosted Lamperns. Rosted Porpos. Fresh Sturgion,
Crab, Shrimps, sauce Vinegar.
Lamray, Tarte, figges, Apples, almondes blaunched, Cheese, Raysins, peares.