will worke them like lithe-paste Then flower your moulds and fil them with that paste then roule a thin sheete of paste wet it and couer it ouer fry them and turne them into small dishes and keepe them warm in the Ouen serue them at dinner or supper If you will bake them then you may turne theÌ„ into the dish raw out of your moulds and Ice them with Rose-water Sugar and set them in the Ouen wheÌ„ your pyes are halfe bak't To make some Kick-shawes in paste to fry or bake in what forme you please MAke some short Puft-paste roule it thinne if you haue any moulds you may work it vpon your moulds with the pulp of Pippins seasoned with Cinamon Ginger Sugar and Rose-water close them vp and bake them or fry them or you may fill them with Gooseberries seasoned with Sugar Cinamon Ginger and Nutmeg rowle them vp in yolkes of Egges and it will kéepe your Marrow being boyled from melting away or you may fil them with Curds boyled vp with whites of Egges and Creame and it will be a tender Curd but you must season the Curde with parboyld Currans thrée or foure sliced Dates put into it or sixe bits of Marrow as bigge as half a Walnut put in some small peeces of Almond-paste Sugar Rose-water and Nutmeg And this will serue for any of these Rick-shawes either to bake or for a Florentine in Puft-paste any of these you may fry or bake for Dinner or Supper To make an Italian pudding TAke a penny whiteloafe pare off the crust and cut it in square péeces like vnto great Dyce mince a pound of Béef-suet small take halfe a pound of Raisins of the Sunne stone them and mingle them together and season them with Sugar Rose-water Nutmeg wet these things in foure Egs and stir them very tenderly for breaking the Bread then put it in a dish prick in thrée or four péeces of marrow and some sliced Dates put it into an Ouen hot enough for a Chewet if your Ouen be too hot it will burne if too cold it will be heauy When it is baked scrape on Sugar and serue it hot at Dinner but not at Supper To boyle a Racke of Veale on the French fashion CVt it into Steakes cut a Carret or Turnip in peeces like Diamonds put them into a Pipkin with a pinte of White-wine Parsly bound in a Fagot a little Rosemary and large Mace and a stick of Cinamon pare a Lemmon or Orange and take a little grosse pepper half a pound of Butter boyle all together vntill they be enough when you haue done put in a littie Sugar Verjuyce garnish your dish as you list To fearce a Legge of Lamb on the French fashion TAke the flesh out of the in-side and leaue the skin whole mince it fine with suet take grated Bread minst Orange pil sliced nutmeg Coriander-séeds Barberies pickt a little Pepper worke all together with yolkes of Egs like a Pudding and put it in againe If you want a cawle of Mutton to close it with then take the yolk of an Egge and smear it all ouer it will hold it fast Then put it in a dish raw and set it vpright and put a little Butter into the dish set the dish into the Ouen put to the aforesaid things Sugar Currans and sliced Dates Salt and Verjuyce When it goeth to the table strow it with yolks and parsly either of them minst by it selfe To hash Deere Sheepe or Calves tongues on the French fashion BOyle Blanch and Larde them sticke them with Cloues and Rosemary put them on a Spit vntill they be halfe roasted Then put them into a Pipkin with Claret-wine Cinamon Ginger sugar sliced LeÌ„mon a few Carrawayséeds and large Mace Boyle all together and serue them in with fryed toasts English Cookery To boyle a Capon TAke strong broth of marrow bones or any other strong broth put the Marrow into a pipkin with salt boil your Capon in the Pipkin and scum it clean before you be ready to take it off put in your Salt Take a pinfe of White-wine in a pipkin for one Capon if you haue more you must haue more wine half a pound of Sugar a quarter of a pound of Dates sliced Potatoes boyled and blancht large Mace Nutmeg sliced if you want Potatoes take Endiffe for want of both boyle Skirrets and blanch them boile all together with a quarter of a pinte of Verjuyce the yolks of Egs strain it and stirre it about and put it to the Capon with strong broth To garnish your Dishes GArnish your Dishes round about with fine Sugar take Orengado dipt among Biskets take Carawayes Take a Pomegranat and garnish the side of your dish with it take Currans and Prunes and wrap them in fine Sugar having beene first boyled tender in faire water Take a Lemmon and slice it and put it on your dish and large Mace stéeped or boyled or preserued Barberries Any of these are fit to garnish your Dish take your Capon out of the broth and put it into a dish with sippets of these garnishes round about it To boyle a Capon anoâ—her way BOyle a Knuckle of Veale vntill it make strong broth then take your Capon boyle it in faire water and Salt and when it is almost boyld take it put it in a Pipkin and strain your broth in to the Capon Then wash and scrape Parsley and Fennell rootes cleane pith them and slice them along boil them in a skillet of water and when they are halfe boyled take them from the fire and put them in a strainer and then in a clean Pipkin Then take a little Rosewater and a quarter of a pound of fine Sugar vntil it be as cleare as glasse then take a little large Mace a faggot of swéet Hearbes a minst Lemmon the pill taken off Boyle a few Raisins of the Sunne with it but first take out your Capon and straine the broth put the Capon into a Dish very finely garnisht then put the broth to the Capon then take Parsley rootes and lay them on the top of the Capon with your minst and sliced Lemmon your Raisins of the Sunne and your large Mace Garnish your dish as before is shewed To boyle a Capon in Rice BOyle a Capon in Salt water and if you like it you may put into a saâ—â— cloath a handfull of Oatmeale then take a quarter of a pound of Rice and steepe it in faire water and so halfe boyle it then strain the Rice through a Cullinder then boyle the Rice in a Pipkin with 〈◊〉 quart of Milke put in half an ounce oâ— large Mace half a pound of Sugar boyle it well but not ouer-thick put in a little rose-Rose-water blanch halfe a pound of Almonds and beate them in a morter with a little Creame and Rose-water beate them fine and straine them into a Pipkin by it selfe Then take vp your Capon and set your Almonds a
be diligent cleanely in his office with his head combed and see to his Soueraign that he be not negligent of himselfe and see that he haue a cleane shirt breech peticote and doublet then brush his hosen within and without and see his shoone and his slippers be clean and at morne when your Soueraigne will arise warme his shirt by the fire and see ye haue a foot sheet made in this manner First set a chaire by the fire with a cushion another vnder his féet then spred a shirt vnder a chair see there be ready a Kerchife and a Combe then warme his petticoat his Doublet and his stomacher and then put on his doublet and his stomacher and then put on his hosen and shoone or flippers then strike vp his hosen mannerly and tie them vp then button his Doublet hole by hole lay a cloath vpon his necke and head then looke ye haue a Bason and Ewer with warm water a towel to wash his hands then knéele vpon your knee aske your Soueraigne what robe he will weare and bring him such as he commandeth and put it vpon him and take your leaue mannerly and goe to the Church or Chappell to your Soueraignes closet and see there be Carpets and Cushions and lay down his Bookes of Prayers then draw the Curtaines and take your leaue goodly and goe to your Soueraignes Chamber and cast all the cloathes off the bed and beate the Feather-bed and the Bolster but looke ye waste no Feathers then the blankets and see the sheetes be faire and sweete or else looke yee haue clean sheetes then lay the head sheetes and the pillowes then take vp the Towell and the Bason and lay Carpets about the bed or in Windowes and Cuphoord layde with cushions also looke there be a good fire burning bright and see it the house of easement be swéet and cleane and therpriuy boord couered with gréene cloth and a Cushion then see there be blanket doune or Cotton for your Soucraigne and looke yee haue a Bason and Ewer with water and Towell for your Soueraigne then take off his gowne and bring him a manttle to keep him from cold then bring him to the fire and take off his shoon and his Hosen then take a faire Kerchiefe of reines and combe his head and put on his Rerchiefe and his Bonet then spread downe his bed lay the head shéete and the Pillowes and when your Soueraigne is in bed draw the Curtaines and see there be morter or ware of perchours ready then driue out dogge or Cat and looke there be Basons and Vrinall set néer your Soueraigne then take your leaue manerly that your Soueraigne may take his rest merrily Of the knowledge which is required of the Marshall and the Vsher THe Marshall and the Vsher must know all the Estates of the Land and the high Estates of a King with the blood Royall The Estate of a King The Estate of a Kings sonne a Prince The Estate of a Duke The Estate of a Marquesse The Estate of an Earle The Estate of a Bishop The Estate of a Vicount The Estate of a Baron The Estate of the thrée chiefe Iudges and the Maior of London The Estate of a Knight Bachelor The Estate of a Knight Deane Archdeacon The Estate of the Master of the Rolles The Estate of other Iustices and Barons of Checker The Estate of the Maior of Calice The Estate of a Doctor of Dininity The Estate of the Doctor of both the Lawes The Estate of him that hath beene Maior of London and Sergeant of the Law The Estate of a Master of the Chancery and other Worshipfull Preachers and Clarkes that be graduable and all other orders of chaste persons and Priests worshipfull Merchants and Gentlemen all these may sit at the Squires Table A Duke may not kéepe the hall but each Estate by themselues in Chamber or in Panilion that neither sée other Marques Earles Bishops and Vicounts all these may sit at a messe a Baron and the Major of London and thrée chiefe Iudges and the Speaker of the Parliaments all these may sit two or thrée at a messe and all other states may sit three or foure at a messe also the Marshall must vnderstand and know the blood Royall for some Lord is of the blood Royall and of small liuelihood and some Knight is wedded vnto a Lady of Royall blood she shall kéepe the Estate of her Lords blood and therefore the Reyall blood shall haue the Reuerence as I haue shewed you before also a Marshall must take heed of the birth and next of the line of the blood Royall Also he must take heed of the Kings Officers of the Chancellor Steward Chamberlaine Treasurer and Comptroller Also the Marshall must take héed vnto strangers and put them to worship and reuerence for if they haue good cheere it is your Soueraignes honour Also a Marshall must take héed if the King send your Soueraigne any message and if hee send a Knight receiue him as a Baron and if he send a Yeoman receiue him as a Squire and if he send a Groome receiue him as a Yeoman Also it is no rebuke to a Knight to set a groome of the Kings at his Table A true and approved Receit for the right making of the best Ipocras TAke of Grains halfe a dragm take of Cinamon 4. ounces of Ginger two ounces of Nutmegges halfe an ounce of Cloues and Mace of either a quarter of an ounce bruise these well in a Mortar and infuse them in a gallon of white wine 4. or 5. dayes the vessell being close stopt then put to it a pound of sugar and a half when the sugar is dissolued put to it balf a pinte of rose-Rose-water and as much milke let it stand a night and then let it run thorow in Ipocras Bagge then may you put it into a fine new Rundlet if you purpose is péepe it or if you spend it presently you may put it into certaine pots for the preent An excellent and much approved receit for a long Consumption TAke 8.10 or 11. white Snayles and breake away their shells from them then put them into a bowle of water for twelue houres to clense themselues from their slime then take them from that water and put them into an other bowle of running water for twelue howers more then take them out and put them into halfe a pinte of White Wine and keepe them in it twelue houres then take a quart of Red Cowes Milke and put the Snayles out of the Wine into the Milk and boyle the quart of Milke with the Snayles put into it vntill it be boyld to a pinte then put into it one ounce of Canded Sugar and so giue the sick party the same to drinke euery morning and at foure of the clocke in the afternoone but you must not let the sick party eate or drinke any thing else for the space of two houre s after they haue taken this Receit
mingle all together and put them into Lard neither too hot nor too cold If your batter swim it is in good temper To make Pancakes so crispe that you may set them upright MAke a dozen or a score of them in a little frying-pan no bigger then a Sawce◠and then boyle them in Lard they wil look as yellow as gold beside the taste will be very good A Sallet of Rose-buds and Cloue Gillyflowers PIck Rose-buds and put them into an earthen Pipkin with White-wine vinegar and Sugar so may you vse Cowslips Violets or Rose-mary-flowers To keepe green Cucumbers all the yeare CVt the Cucumbers in peeces boyle them in spring-water Sugar and Dill a walme or two Take them vp and let your pickle stand vntill it be cold To keepe Broome Capers BOyle the greatest hardest buds of the Broome in Wine Vinegar and Bay-salt scum it cleane when it is cold you may put in raw ones also each by themselues put in a peele of Lead on the raw ones for all that swim will be black and the other that are pressed downe as greene as any Leek The boyld ones wil change colour Purslaine stalkes GAther them at the full growth but not too old parboyle them and keepe them in White-wine Vinegar and Sugar To make Caper-rowlers of Radish cods TAke them when they be hard not ouer much open boyle them tender in fair water boyle White-wine Vinegar and bay-salt together and keep them in it Divers Sallets boyled PArboile Spinage chop it fine with the edges of two hard Trenchers vpon a boord or the backs of two Choppinkniues then set them on a Chafindish of Coales with Butter and Vinegar Season it with Cinamon Ginger Sugar and a few parboyld Currans Then cut hard Egges into quarters to garnish it withall and serue it upon Sippets So may you serue Burrage Buglosse Endiff Suckory Coleflowers Sorrell Marigold-leaues Water-cresses Leekes boyled Onyons Sporragus Rocket Alexanders Parboyle them and season them all alike whether it be with Oyle and Vinegar or Butter and Vinegar Cinamon Ginger Sugar and Butter Egges are necessary or at least very good for all boyld Sallets Buds of Hoppes SEethe them with a little of the tēder stalks in faire water and put them in a dish ouer coales with Butter so serue them to the Table A Sallet of Mallowes STrip off the leaues from the tender stalkes sauing the tops let them lye in water and seethe them tender and put them in a dish ouer coales with Butter and Vinegar let them stand a while then put in grated bread and Sugar betweene euery lay A Sallet of Burdock rootes CVt off the outward rinde and lay them in water a good houre at the least when you haue done seeth them vntill they be tender then set them on coales with Butter and Vinegar so let them stand a pretty while then put in grated Bread and Sugar betwixt euery lay and serue them in To make blancht Manchet in a Fryingpan TAke halfe a dosen of Egges halfe a pinte of sweet Cream a penny Manchet grated a Nutmegge grated two spoonefuls of Rose-water two ounces of Sugar worke all stiffe like a Pudding then frye it like a Tansey in a very little Fryingpan that it may be thicke frye it brown and turne it out upon a plate Cut it in quarters serue it like a Pudding scrape on Sugar Puddings A fierced Pudding MInce a Legge of Mutton with sweet Hearbes searce grated Bread thorough a Collinder mince Dates Currans Raisins of the Sunne being stoned a little Orengado cut finely or a preserued Lemmon a little Coriander-seedes Nutmeg Ginger and pepper mingle all together with milke and Egges raw wrought together like Paste wrap the meat in a cawle of Mutton or of Veale so you may either boyle or bake them If you bake them beat the yolk of an Egge with Rose-water sugar and Cinamon And when it is almost bak't draw it out and stick it with Cinamon and Rosemary A pudding of Veale MInce raw Veal very fine cut some Lard like Diamonds mince swéet Marjozam Pennyroyal Camomill winter Sauory Nutmeg Pepper Ginger and Salt made hot the gut of a fat Mutton Hog cut it about an inch long work it together with store of Cinamon Sugar and Barberies sliced Figs blancht Almonds half a pound of Beef suet most finely minst put this into your short skins set them a boyling in a Pipkin of Claret-wine with large Mace a sliced Lemmon and Barberies in knots or Grapes this is a delicate Pudding A Fregesey of Egges BEat a dozen of Egges with Creame Sugar Nutmeg Mace Rose-water and a Pome water cut ouerth wart in slices put them into the Frying-pan with swéet Butter the apples first whē they bée almost enough take them vp and cleanse your Pan put in swéet Butter and make it hot put in halfe the Egges and Cream at one time stir it with a sawcer or such a thing Take it out put it in a dish put in the rest of the Egs and Cream like the former and then put in your apples round about the batter Then cast on the other side on the top of it and keep it from burning with sweet Butter When it is fryed on both sides enough wring on the juyce of an Orange and serue it in A Cambridg Pudding SEarce grated bread thorow a cullinder mince it with Flower minst Dates Currans Nutmeg Cinamon and Pepper minst Suet new milk warme fine Sugar and Egs take away some of their whites worke all together Take halfe the Pudding on the one side the other on the other side and make it round like a loafe Then take Butter and put it in the midst of the Pudding and the other halfe aloft Let your liquor boyle throw your pudding in being tyed in a fair cloth when it is boyled enough cut it in the middest and so serue it in A Swan or Goose Pudding STirre the blood of a Swan or Goose stéepe fine Oatmeale in Milke Nutmeg Pepper swéet Hearbs minst Suet mingle all together with rose-water Lēmon pils minst fine Coriander séeds a little quantity thereof And this is a rule both for grated bread pudding or any other Pudding that is made in a Swanne or Goose necke A Liveridge or Hogges Pudding BOile a Hogs Liuer well let it be thorowly cold then grate it like Bread grate Bread take new Milke the fat of a Hogge minst fine put it to the bread and the Liuer the more the better diuideit into two parts Take store of dry hearbes that are very well dryed mince them fine put the hearbs into one part with Nutmeg Mace Pepper Annis-séeds Rose-water Cream and Egs wash the skins and then fill them vp let them boile enough To the other sort put Barberies sliced Dates Currans new Milke and Egges worke them as the other A Chiveridge pudding LAy the fattest-guts of your Hogge in fair water and Salt to scowre them
little Salt boyle your féet tender and slit them in halues rowle three of these halues into the aforesaid Parsly and Egges heate your frying panne with sweet Butter or suet slide youre féet and Egges with the flat side downeward when the Butter is hot if you haue any Currans put a handfull into your Egges and Parsley they wil ask no more frying then an Egge when the vnder side is yellow turne them euery one by it selfe as you doe Egges Dish them vpon sippets with that side outward that you fryd first boyle young Parsly tender and beate it vntill it be like the pulp of a roasted Apple put to it a quarter of a pinte of Vinegar two spoonefuls of Sugar a peece of swéet Butter heat them well and powre them on the féete scrape on Sugar and serue it hot to the Table Buttred Loaves SEason a pottle of floure with Cloues Mace and a little Pepper mingle it with Milke warme from the Cow take halfe a pound of sweete Butter melted halfe a pinte of Ale-yest two or three raw Egges temper your floure with these things to the temper of Manchet paste then make them vp in little Manchets about the bignesse of an Egge flat them cut them and pricke them set them on a paper and bake them like Manchet let the Ouen-lidde be downe but if something be in the Ouen that requireth longer or more heats then couer them with a paper in an houre they will be thorowly soakt then melt a pound of sweet Butter with some Rose-water in it draw forth your loaues and pare away the crusts slit them thorow betwixt the top and the bottome in two places and they will be like three round toasts put them into the melted Butter turn them ouer and ouer in the Butter then take a warme Dish and put in the bottom péeces of the loaues strew on Sugar of a good thicknesse then set on the middle péeces and serue them likewise lastly put on the tops and scrape on Sugar on them also so you may set on thrée foure fiue sixe or more in a dish If you be not ready to send them in then set them in the Ouens mouth with a paper ouer them to kéepe them from drying To fry sheepes tongues Deeres tongues or Calves tongues BReake thrée or foure Egges with Nutmeg Cinamon Sugar and Salt put to them a handfull of Currans pill the Tongues and slice them in thinne slices put them into your Egges and when your Frying pan is hot with Butter or sweet lard cut the coare of a Lemmon in square péeces like dice and put it in to your Egges and tongues but not before you be ready to put the meat into the pan for then it will make them curdle then frye them in spoonefulls like Egges on both sides the least burning takes away all the good tast of al the other things fry them and dish them vpon sippets or vpon thinne Manchet toasts fride with swéet Butter Let your sawce be Sacke or White-wine sweet Butter and Sugar heate it hot and poure it on the top of your Tongues scrape on Sugar and serue it hot to the Table Boyled Sallets SCrape boyld Carrets being ready to eate and they will be like the pulp of a roasted Apple season them with a little Cinamon Ginger and Sugar put in a handfull of Currans a little Vinegar a peece of swéet Butter put them into a Dish but first put in another péece of butter that they burne not to the bottome then stew your rootes in the Dish a quarter of an houre if they beginne to be drie put in more Butter if they be too sweet put in a little more Vinegar The same way you may make a Sallet of Béetes Spinnage or Lettice boyled beat any of these tender like the pulp of a roasted Apple and vse them as before shewed A bakte Pudding after the Italian fashion PAre off the crusts from a penny white loafe cut it in square péeces like dice put to it halfe a pound of dubbing suet minst small halfe a pound of Raisins of the Sun the stones taken out two Ounces of Sugar fiue or sixe sliced Dates a graine of Muske fiue or sixe lumpes of Marrow season these with Cloaues Mace Nutmeg and Salt but a very little Salt is sufficient beat a couple of Egges with foure or fiue spoonefuls of Creame powre it vpon your seasoned bread and stirre it very gently for breaking so as the péeces may be but wet but not so wet that you can sée any moysture in them lay a Pome water in the bottome of the Dish or some other soft Apple pared and sliced thinne put your Pudding also vpon the Apple and so set the Dish into an Ouen as hot as for Manchet or small Pies when you sée it rise yellow take downe your Ouen lidde to coole your Ouen it will be bakte in halfe an houre if the Ouen be too hot it will be burnt if it be too cold it will be too heauy when it is bakte draw it forth and scrape on Sugar and serue it hot to the Table To make Puffes SEt the best new Milke together as a Chéese is made with Runnet and when it is runne take the Curds and straine the Whey cleane from them then season your Curds with a little Ginger Cinamon Sugar and Nutmegge put in a little Rosewater Muske and one Egge but the yolkes of two temper it with as much fine flower as will make it leeth paste as leeth as you can worke it then butter a white Paper make them into flat balls about the bignesse of a great table man and set them into an Ouen as hot as for Manchet vpon the buttered paper or rather the Ouen must be as hot as for small Pies a quarter of an houre after you may take them out and dipp them in Butter melted with Rose-water scrape on fine Sugar and set them into the Ouen againe beware of burning them when you sée time draw them again and put as many of them in a Dish as you thinke fit they will shine and be crispe Blancht Manchet to be made in a Frying-pan BReake eight or nine Egges take away the whites of foure of them beat them with halfe a pinte of sweet Creame put to them halfe a penny Manchet grated and put to it two ounces of Sugar beaten Nutmeg and Mace a little rose-Rose-water fry these with swéet Butter euen as you would fry a Tansey but let it be a small frying-pan that it may bée the thicker beware you burn it not and when it is fride wash it ouer with a little Sack and the juyce of a Lemmon scrape on Sugar and serue it in hot vpon a plate euen as a Tansey To make Peascods or Dolphins of Marrow or of a roasted kidney of Veale SEason parboyld Marrow with Sugar Cinamon and Ginger rowle it vp in the yolke of a raw Egge then take a péece of short paste rowled very thin then floure your