broken in thrée péeces and some bayleaues let it boile in a pipkin vntill it consume to the quantity of two or thrée dishes of broth and lesse if you will haue it good but put no salt into it and if it bee for a sicke man you must put no Bacon to onely a little spice and this is good both for the sicke and whole To make tenne dishes of broth Take twenty yolkes of Egges good veriuice flesh broth or Capon broth which is better a little Saffron and some Spice mingle them together and straine them then put theÌ„ into a pipkin and set it on a soft fire stirring it with a spoone and when you sée it sticke to the spoone take it from the fire and forget not to stirre it then dish it and straw it with spice It should be swéet with sugar or sharpe with veriuice as you thinke good To make white broth Take a pound of Almonds blanch them and stampe them in a morter wherein you shall put a little faire water that they be not oily then take the white of twenty Egges a few crummes of white bread a little veriuice some broth of flesh or of a Capon with a little white Ginger beate them altogether and straine them with the Almonds then séeth it well as I said in the other broth To make greene broth Take all the things set downe in the first broth Saffron excepted and adde to them Bettonie Parsely and gréen corn if it be to be had beat all this together and straine them and then séeth them as aforesaid To make a deuised broth Take twelue Egs and a pound of good chéese wel grated and mingle them together then take a pipkin full of broth of leane meat coloured with saffron and set it on the fire and when it beginneth to boile put these things into it and stirre it with a spoone and when it beginneth to bee thicke take it from the fire and put spice vpon it To make white pottage Take Almonds stamped in a morter and straine them with broth then take grated white bread and the white of Egges and put it into a pipkin stirring it often and then dresse it as I said before To make greene meat Doe as I said before Saffron excepted adding that which is aforesaid of the gréene broth To make greene yellow or other coloured meat in little peeces or morsels To make meat in small péeces or morsels of gréen or yellow make them as aforesaid according to the colour you wil haue but somewhat harder then take a little spoon and with it make the meat into morsels as big as a Beane and when the broth beginneth to séeth put one by one into the broth and being dished straw spice or sugar on theÌ„ which you will To make a deuised meat after the Romane manner Take white floure and make paste of it somewhat thicker then a pancake and roule it about a staffe then take out the staffe then cut the past in péeces of the length of thy little finger whereby they will bee hollow like a pudding and round or close then séeth them in fat broth or in water as time serueth but the broth or water must boile when you put them in And if you séeth them in water put a little swéet Butter and salt in it and when they are sod dish them with Chéese Butter and spices The same another way Make the past as before and séeth them with the broth or water aforesaid but make the paste somewhat thicker and cut it smal and then they are called Trite you may cut them also into greater péeces and séeth them in the same manner To make golden sops Cut slices of white bread without crust and make them square and tost them a little before the fire then take Egges very well beaten with a spoone and a little Rose-water and then put the said slices to soke therin then take them out and fry them in a fryingpan with a little Butter turning them very oft for feare of burning thâ—n put them in a dish and cast a little rosewater on them coloured yellow with saffron and sugar and so send them to the Table To make a fried meat of Turneps Rost the Turnops in the embers or else séeth them whole then cut or slice them in péeces as thicke as halfe the haft of a knife which done take chéese and cut it in the same form and quantity but some what thinner then take Sugar Pepper and other spices mingled togither and put them in a pan vnder the péeces of chéese as if you would make a crust vnder the chéese and on the top of them likewise and ouer it you shall lay the péeces of Turneps couering them ouer with the spices aforesaid and plenty of good Butter and so you shall doe with the said chéese and Turneps till the pan bée full letting them fry the space of a quarter of an houre or more like a Tart and this would be one of your last dishes The third Booke Shewing how to dresse fish hearbs and many other things in Lent time To make tenne messe of white meat in Lent TAke a pound and a halfe of blanched Almonds and stampe them and the crums of a white loafe stéeped in broth of white pease If you haue no pease broth you may séeth the breadin water for the space of halfe an houre making it soft theÌ„ take some good sea fish or Pike taken out of the riuer sodden then take halfe a pound of the white meat of the fish and stampe it with the Almonds sodden bread a litle broth and the iuice of Orenges if you haue no Orenges take Veriuice with some Rosewater and half a pound of cleane white Ginger and halfe a pound of sugar all these tempered together and strained you shall set them to séeth in a pipkin with a soft fire for the space of half a quarter of an houre and let it not smell of the smoke but stirre it often To seeth Rice pottage in Lent Take a pound of blanched Almonds and a pound of rice washed twise or thrise in luke warme water and set them on the fire in cleare water make it séeth as is aforesaid in the second chapter of meat made of Rice but you shal not séeth it with flesh broth To make eight messes of Almond broth Take two pound of blanched Almonds and stampe them well and temper them with cold water because they shal not be oily put to them the crummes of a white loafe then strain them and set them to boile in a pipkin vpon the coales and let it boile for halfe a quarter of an houre putting into them a pound of fine sugar This Almond broth would bee somewhat liquid by adding a little Rosewater to it and it will bee so much the better and so send it to the Table To make broth of Hempe-seed You shal follow the order aforesaid only that you shal not vse flesh broth but fish or pease broth
To make broth of pease You may séeth pease likewise with Almond milk in Lent time as aforesaid To fry pease Take Pease in the huskes and boile them then take good oyle and fry it a little wherein you shal put the pease and fry them in it adding veriuice new wine or sugar To make pottage of Beanes Take Beanes a little broken make them very cleane and set them on the fire and when the water boileth cast it away and put more water that it may bee higher then the Beanes by two fingers then casting in some salt set them to séeth vpon the coales on a soft fire couering them and let them boile well that done dry them and stampe them in a morter then boile them againe in a pipkin with good oyle and let them séeth well but burne them not then take a little sage and sigges or apples cut small and put it into the Oyle with Onyons and softy them then dish them and put some of the oyle and other mixtures vpon them with good spices To fry Beanes in a pan Take Beanes Sage Onions and Figges as aforesaied with other good hearbes and mingle them together then frie them in a frying pan with oyle and make it like a pancake and when it is baked take it out and cast spice vpon it To make ten messes of good broth made of red Pease or Cicers Take two pound of pease and wash them in whote water and put them into a pipkin first drying them put to them an ounce of floure oyle salt Pepper and a little Sinamon well beaten stirre all with a spoone Then put to them three quarts of water or more with a little Sâ—ge Rosemary and Parsely rootes and let them boile together till it bee consumed to the quantity of tenne messes and when it is almost boiled adde to it a little more oile but if you make it for a sick person you shall put neither oyle nor spice into it To make a deuised meat of Almonds Take two pound of Almonds and stampe them well tempering them with cold water least they bee oily then take crummes of white bread and soke it in veriuice then take the Almonds crummes of Bread iuice of Orenges and Rose-water and temper all together adding an ounce of sinamon and a pound of fine sugar and straine all this together making it yellow with saffron And set it to boile in a pipkin vpon coales with a soft fire and let it not take smoke stirring it often with a spoone and so let it boile for the space of halfe a quarter of an houre To make ten messe of a compound broth First take two pound of Almonds stamped with a few elder floures and temper them with fresh water then straine them and when they are strained put them in a pipkin to séeth then take a quart of raw milk and put into it thrée ounces of Dill and crummes of white bread this you shall beate togither with a pound of sugar and set it to séeth when it beginneth to boile you shall mingle them with the other compound but stirre it not and when it is mixed waxeth thick then dish it strawing spice vpon it To make twelue messes of pottage of elder flowers Take two pound of Almonds and stampe them as aforesaid then take foure ounces of dry elder floures and let them soke in clean water for the space of an houre then wring theÌ„ out of the water and stampe them with the Almonds adding to it the crummes of a white loafe and a pound of sugar And if you will haue them yellow cast saffron in them then strain it and set it to séeth as aforesaid and being on the fire cast some of the said flowers whole vpon it and when it is boyled spice it well If you will make this broth in flesh time you must adde yolkes of egges with fat broth of a Pullet or other good broth and straine it with sugar and other spices and the floures of elders as aforesaid and being halfe boiled put into it thrée ounces of swéet butter To make meat of Egges beaten which shall shew like pease Séeth your Egges a little then take them out of the broth and to make the broth somewhat thicke take the crummes of a white loafe and straine it through the water or else take the broth of Pease it selfe if you can get it for it is better and in any of these two brothes you shall séeth your egges again with some spice saffron parsely and Mint minced very smal To make a deuised dish of meat or broth of hearbes and Almonds Take hearbes and boyle them but let the water boile before you put them in then take them out and lay them on a Table or a trencher and cut them small with a knife then beat them in a morter and then boile them in almond milke adding sugar vnto it To make a dish of hearbes without milke Boile your hearbes as aforesaid and with some fat or lean broth as time serueth make your dishes as you thinke good To dresse Gourds with Almond milke or with other milke Séeth the Gourdes in water then presse the water out of them and straine them then séeth them with almond milke or other milke with sugar and a little veriuice as you thinke good To fry Gourdes or Pompeons Take Gourdes and make them very cleane then cut theÌ„ in thinne péeces and let them boile one waume then take them out and dry them and salt them rouling them in floure that done fry them in good oile theÌ„ take them off the fire and take a little Garlike and crummes of bread and stampe them together with a little Veriuice then straine it and put this sauce vpon the Gourds it will be good if you put nothing but Veriuice Fennell séed and a little bafill and if you will haue it yellow cast saffron into it To make pottage of Lettuce which shall seeme to be Gourd Take the white inward part of Lettuce which is in the middle of them and séeth them with onyons Veriuice pepper and saffron if you wil make it in flesh time boile them in flesh broth as is aforesaid with egges and veriuice To make pottage of Coleworts after the manner of Rome Open the Coleworts and cut the leaues as it is vsually done and boile them in water and when they are halfe boyled take them out and cast that water away put the Coleworts into a quantity of oyle first letting them dry and being in the oyle stirre them with a spoone then take fish broth and boile them in it as much as you think good but if you wil séeth them in flesh time boile them in flesh broth with salt flesh or bacon for they would be fat To dresse mushromes Make the Mushromes very cleane and séeth them with two or thrée heads of Garlike and crummes of bread this is done because naturally they are venomous theÌ„ take them vp and let
the water runne out of them vntil they be dry thē fry them in oyle and when they are fried cast pepper and other spices on them in flesh time fry them as aforesaied You may dresse them another way make them very cleane then set them on the fire putting to them larde and Garlike beaten together with pepper you may likewise dresse thē with oyle you may fry them also in a frying pan like a pancake To make a kind of boiled meat or sauce to eat vvith fish Take Almonds and Currans according to the quantity of the fish with nuts and stampe them together and straine them if you think good then take pepper other spices a few cloues Veriuice and saffron and boile them together then fry your fish with good oyle and then put the foresaid things vpon it and when it is fried cast a good quantity of Sinamon vpō it this meat is best cold you may take fat broth without veriuice and it will be good To make all kind of sauce and first of vvhite sauce Take what quantity of almonds you think good blanched stamp them because they shal be oily temper thē with cold water thē take crums of white bread according to the quantity you will make and let it soke in veriuice then stampe it with the Almonds with some white Ginger then straine it with Veriuice or the iuice of Orenges or Lemmonds and make it swéet or soure as you think good this sauce will serue for all boiled meat in flesh time and likewise to fish Another sauce Take Currans and stampe them in a morter then take tosted bread stéeped in Red wine according to the quantity you will haue and stampe them together then take a little Red wine Veriuice with other bastard wine or with Vineger if you will not haue veriuice straine it making it swéet or sower as you think good and put to it sinamon cloues and Nutmegs Another sauce Take the yolke of Egges almost hard Chickins or Hens liuers sodden scorched Almonds according to the quantity you will haue beat them in a morter temper thē with veriuice or vineger then straine them adding Sinamon Ginger and Sugar this sauce would be a little boyled and coloured with saffron To make sauce of dry proins Take Proines and stéep them in Clarret wine then take out the stones and stampe them with a few blanched Almonds and a toste of bread soked in the wine wherein the Proines were stéeped stampe all this together tempering them with a little veriuice and other bastard wine or Sugar which is better then straine them and put spice vnto them specially Sinamon If you vvill make greene sauce looke in the chapter before vvhere it is set downe follovv the order therein prescribed Take Parsely wild Time and Mint with other good hearbes adding to them Salt Pepper and Ginger beate them together and temper it with strong Vineger then straine them and if you will haue it tast of Garlike beate some heads of Garlike with it as much as you thinke good To make a sauce called Persico Take blanched Almonds well stamped with crummes of White bread and a little Ginger Sinamon Veriuice Clarret wine the iuice of Pomgranets and a little Sanders temper them together and straine them with a little Red wine and then make it swéet or soure as you will To make sauce called the floures of broome Take Almonds Saffron and yolkes of Egges and let the Almonds be blanched and beaten as they should be then temper them with veriuice adding Ginger well beaten To make sauce of grapes Take blacke grapes and bruse thē in a morter with some bread according to the quantity you will haue then temper them with a little Veriuice or Vineger because the grapes should not be too swéet then séeth them for the space of halfe an houre with Sinamon Ginger and other spice To make sauce of mulberies Take blanched Almonds well beaten with crummes of bread then take the Mulberies and mixe them together but not in a morter least you breake the small grain or séed within the Mulbery then put to it Sinamon and Nutmeg and straine them all To make sauce of red or blacke Cherries Vse them as you did the grapes but you may make it differ by séething it more or lesse according to the quantity To make sauce of Barberies To make this sauce follow the order proscribed in the sauce made of Cherries and grapes To make iuice of Barberies to keepe all the Winter Take ripe Barbaries and with thy hand bruse them into a pipkin or other vessell and to them put new veriuice Pepper and salt plenty and boile them for the space of two hours or more and then strain it and kéep it in a vessell it would be well salted this will be good iuice to colour any other sauce that you will make To make mustard Take mustard séed let it soke for the space of two daies and change the water often that it may be the whiter then take blanched Almonds stamped in a morter and when they are stamped put the mustard séed to them and stamp them together adding veriuice or vineger with crummes of white bread and being tempered together straine them and make it sharpe as you thinke good To make mustard after the manner of Padoa Take mustard séede and beate it very small then take Grapes well stamped adding to it a tost of white bread a little Sanders Sinamon veriuice or vineger bastard wine temper this together and straine it Made by maister Antonie Trombone To make mustard vvhich may be carried in Bals. Beat the mustard séed as aforesaid then take grapes well stamped adding thereto Sinamon and Cloues then make what fashion bals you will round or square and set them on a table to dry and being dry you may carry them whether you will And when you will vse them temper them with a little veriuice vineger sodden wine or Bastard wine To make a skie colour sauce in summer Take wild mulberies which grow in the Hedges and a few stamped Almonds with a little Ginger temper all this with Veriuice and straine it To make yellow sauce Take bread cut in slices and tost it then take red Wine a little vineger and sodden wine put the bread into it and let it séeth then straine it and put spice into it and colour it with saffron To make good garlike sauce Take blanched Almonds well stamped and being halfe beaten put as much Garlike to them as you thinke good and stampe them together tempering them with water least it bee oiley then take crummes of white bread what quantity you will and soke it either in leane broth of flesh or fish as time serueth this sauce you may kéepe vse with all meats fat or leane as you thinke good To make garlike sauce in grape or Cherry time You must follow the order prescribed in the chapter afore only that you must adde
no broth but take black grapes and bruse them well with thy hand into a pipkin or other vessell then let them boyle for halfe an houre and straine them and mix this iuice with your garlike it may be vsed in flesh time To make greene Veriuice Take grapes and Sorrell or Veriuice and stampe them with a little Salt you must haue a little old Veriuice wherewith you may temper and straine it To make veriuice of Fennel-seed Take Garlike if you will and Fennel-séed the best you can get beat and boyle them together adding thereto annis séed with new Veriuice and with this veriuice you shal temper and straine it and let it be somewhat salt To make sauce of yong Roses The Roses would be somewhat gréene and not ouer ripe and when you haue stamped them very well by themselues stampe them once again with a head of Garlike if you think good The fourth Booke Shewing how to dresse all kind of Fish IN this Treatise it is generally to bee noted that all fish either to be sodden or fried must first haue the scales taken off and cut on the outside then opened and the guts taken out and clean washed but the fish which you wil rost would not be scaled scraped opened nor the guts taken out but well washed and opened salt fish excepted which would bee opened and the inwards taken out likewise you must take out the guts of maids or Thorne-backes by the gils with a forke or string the which is fastened vnto a gut within which must be taken out either seething or broiling it To dresse a Carpe First make good pickle such as commonly is made for salt fish or soused fish then take the Carpe and put it into the pickle and let it stand two daies then fry him in oyle and so you may kéepe it twenty daies or a month and then fry him againe and againe as you think good and the more and the oftener it is fried the more it loseth of his substance and are the worse And therefore this way is onely to make him continue long and if they be great séeth them if small fry them but take héed there bee none of the bone left in the head for it is venemous To dresse Sturgion If you will haue it good and in perfection let it not bée too new but let it mortifie for a time then take white Wine or Vineger mixed with water as much of the one as of the other and salt as much as sufficeth wherin you shall séeth it as long as you vse to séeth veale or Mutton according to the quantity cut it into great péeces such as may not easily breake but séeth whole for all fish is better whole then in péeces The sauce would be white mixed with Ginger very white Garlike or Mustard as time serueth or mens appetites require which you shall make as aforesaid in the instruction for sauces To dresse a Latus or shadovv fish It is dressed like Sturgion onely it requireth not so long séething and shall haue the like sauce To dresse a Sangris or tooth fish It is best sodden but it must bee fresh you néed not put so much wine to it but vineger because it bindeth and maketh fish continue the longer giuing it a better tast To dresse a Base Séeth this fish as aforesaid but if it waieth lesse then four or fiue pound fry it in good oile or broile it on a gredyron but remember as aforesaid that when you fry it it must neither bee scraped nor opened and you must make a kind of liquor with vineger oyle and Salt and with a Rosemary branch bast it there with vpon the gredyron turning it often and let it broile very wel and leisurely for all fish would be wel broiled or sodden otherwise it is vnholesome To dresse a glaucus or corbo grosso fish Séeth it as aforesaid but if it it way but four or fiue pounds fry it in oyle or broyle it on a gredyron with scraping or opening it for sauce take gréene sauce sauoring of Garlike and Ginger if you will you may eat it with mustard To dresse a Gilthead or gilden pole If it be great boyle it and season it well if it bee little fry it or rost it To dresse a Burt or Turbut Séeth it because it is very loose and brittle and will easily fall in péeces but if you will kéepe it frō breaking put it in a small basket or lay it on a trencher that you may take it out whole it must be sodden with great leisure and all fish would bee sodden with discretion for some fishes are hard and more solid then others and therefore they must be sod according to their quality but generally all fish would bee very wel sodden and with leisure To make sauce of vine branches Take vine branches and stampe them and if you wil you may adde a few Garlike leaues with crummes of white bread according to the quantity you wil make and salt this done temper them together with Vineger or Veriuice and then straine it To dresse a Dab It must be fried then cast ouer it a little Salt and iuice of Orenges or Veriuice with Parsely chopped very small To dresse a Palmita vvhich is a kind of Tonny Séeth it like a Sturgion and giue it the like sauce being little it would be fried for it cannot bee rosted because it hath no scales and if you wil fry it cut it in round slices halfe a finger thicke and fry it well putting to it good store of the iuice of Orenges with spices and a little Parsely if you think good To dresse a Treglie a kind of Barble It would be well rosted and not opened but washed and often basted with the liquor aforesaid and if you will kéepe it eight or tenne daies lay two or thrée one vpon the other in a platter with as much liquor on them as may couer them and so you may kéepe them long To dresse a Goldstrike It is good both sodden and rosted or fried if it bee great or little as you thinke good the sauce is greene sauce To dresse a Sapony another kind of Goldstrike It would of nature bee fried all the guts first being taken out for it hath many and when you will rost it take out his entrailes and make as little a hole as you can To dresse Smelts Boyle them for of themselues they are better that way then any other To dresse a scorpion of the sea If it be great it would be sodden if little fried To dresse a sea Breame They are better fried or rosted then sodden To dresse a sea Trout It is good rosted or sodden as you will To dresse a kind of Sturgion called Moreca or a sea serpent First flea it with whote water and cast away the head and taile and fry it well and for sauce vse gréene sauce with Garlike To dresse Macarell They will be fried yet they are good sodden with