verie small and put two yolks of egs a handfull of Corrans sixe Dates cut small two handfull of sugar a spoonfull of Salte a spoonefull of Sinamon halfe a spoonefull of Ginger foure spoonfuls of Rosewater chop them altogether then make your Tart of fine paste and fill it with your stuffe then close it with a couer and strike vpon the lid of your Tart butter that is molten and cast fine sugar vpon it as you doe to a Marchpane let not your Ouen 〈◊〉 too hot for it asketh but litle baking Ho to make a tart of cheese MAke your Tart and then take Banbery Chéese and pare away the out side of it and cut the cleane chéese in small peeces and put them into the Tart and when your Tart is full of Chéese then put two handfuls of sugar into your Tart vpon your chéese and cast in it fiue or sixe spoonefuls of Rosewater and close it vp with a couer and with a fether lay sweet molten Butter vpon it and fine Sugar and bake it in a soft ouen To make a tart of almonds BLanch almonds and beat them and strain them fine with good thicke Creame then put in Sugar and Rosewater and boyle it thicke then make your paste with butter fair water and the yolks of two or thrée Egs and as soone as ye haue driuen your paste cast on a litle sugar and rosewater and harden your paste afore in the Ouen Then take it out and 〈◊〉 it and set in in againe and let it bake till it be wel and so serue it How to make a tart of Medlers TAke medlers that be rotten straine them the◠set them on a chafingdish of coales and beate it in two yolks of Egges and let it boile till it be somewhat thick then season it with sinamon Ginger and sugar and lay it in paste How to make a tart of hippes TAke Hippes slit them and pick out the kernels then seeth them in white wine or in faire water when they bee soft sodden straine them as thick as you can and seasō them with Sinamon ginger and sugar lay it in paste How to make a Curde tart TAke Creame yolkes of egs white bread séeth them together then put in a sawcer full of Rosewater or Malmesey and turne it and put it into a cloath when all the whey is out straine it and put in Sinamon Ginger salt and sugar then lay it in paste How to make Lumbardy tarts TAke béets chop them small and to put them grated bread chéese and mingle them wel in the chopping take a few corrans and a dishe of swéet butter melt it then stir al these in the butter together with three yolkes of egges sinamon ginger and sugar and make your tart as larg as you will and fill it with the stuffe bake it and serue it in To make a tart of bread TAke grated bread and put to it molten butter and a litle Rosewater and sugar and the yolks of egs and put it into your paste and bake and when you serue it cut it in foure quarters and cast sugar on it A tart to prouoke courage either in man or woman TAke a quart of good wine and boile therein two Burre rootes scraped cleane two good Quinces and a potaton roote well pared and an ounce of Dates and when all these are boiled verie tender let thē be drawne through a strainer wine and al and thē put in the yolks of eight egs and the braines of thrée or fower cocke sparrowes and straine them into the other and a litle rose-rosewater and séeth them all with Sugar sinamon and Ginger and clones and mace and put in a litle swéet butter and set it vpon a chafingdish of coales between two platters so let it boile til it be somthing big How to make a tart of Gooseberies TAke Goseberies and perboile them in white or claret win◠or stronge ale and withall boyle a litle white bread then take them vp draw them through a strainer as thick as you can with the yolks of sixe Egges then season it vp with sugar and halfe a dishe of butter and so bake it Rosted meats To make Allowes of mutton TAke faire Mutton and cut it thin in flakes then take faire Parsley Onions Yolkes of Egges sodden Egges Marrow or swéet suet chop al these together and so rolle it vp wit◠the mutton and roste it How to rost a Gybot of mutton CVt the flesh of a leg of Mutton take out the bone and take the flesh that you cut foorth and chop it small and put thereto yolks of Egges cloues and Mace Corrans Rosemarie Parsley Time and some suet and mingle them altogether and put them into a bag and sowe it vp and so roste it How to roste a Hare FIrst wash it in faire water then perboile it and lay in cold water againe then larde it and roste it on a broch Then to make sauce for it take red Vinigar Salt Pepper Ginger Cloues Mace and put them together Then mince apples and onions and frie them in a pan then put your sawce to them with a litle sugar and let them boyle well together then baste it vpon your Hare and so serue it foorth To roste a Calues head MAke a litle hole in the head plucke out all the braines and lay the head to soake then to make a pudding in it take white bread and lay it to soake in milke and strain it thicke then take foure yolkes of Egges cloues Mace Pepper Saffron corans Dates and a good quantitie of Butter make a good Pudding and fill the head full then take the bone and stop the hole and whē it is almost enough cast crummes of bread on it then cleaue it and make sawce to it with Synamon sugar Ginger and vinegar and boyle them al together and then you may serue it foorth To rost a Capon Phesant or partridge ROste a capon with his head of his wings and legges on whole and your phesant in like sort but when you serue him in stick one of his feathers vpon his breast and in lyke maner you must roste a Partridg but stick vp no feather How to roste Venison LEt your Venison be perboyled then make it tender and cast into it colde water then Larde it and roste it and for sauce take broth vinegar pepper cloues and mace with a little salt and boyle all these together and so vppon your venison serue it How to roste a quaile LEt his legs be brokē and knit one within another and so roste him To roste a Crane Heron Curlew or Bitture ROste a crane with his legs turned vp behind him his winges cut off at the ioynt next the bodie and then wind the necke about the broch and put the bill into his breast the Heron Curlew and Bitture after the same maner but let the Bittures head be off To roste a Plouer or a Snite TAke and roste a plouer with his head
vineger al to wash it therein then take meale as it dooth come from the mil and make paste with colde water and sée that it be very stiff then take a shéet and make a laying of the minced flesh vpon the shéet of the bredth that your Lard is of length then make a laying of your Lard vpon your flesh and let your larde bee one from another the breadth of one of the peeces of the Larde and so make foure layings of lard and thrée layings of flesh one vpon another so presse it downe with your hands as hard as you can for breaking the paste and cast in a handfull of pepper and salt beaten cloues so close vp your passe let it bake two houres How to make sweet pies of Veale TAke veale and perboile if very tender then chop it small then take twise as much béefe suet and chop it small then mince both them together then put currans and minced Dates to them then season your flesh after this maner Take Pepper salt and Saffron Cloues Mace sinamon Ginger and Sugar and season your flesh with each of these a quantitye and mingle them altogether This doone take fine flower butter egs and Saffron make your paste withall as fine as you can make your pie with it and when it is made fill it with your stuffe Then put vppon your pye Prunes Corans Dates a little sugar and yolkes of egs hard Then couer your pie and set it on a paper and set it in the Ouen and let it bake sokingly if it be scortcht aboue lay a paper double on it How to make Chewets of Veale TAke a leg of beale and perboyl it theÌ„ mince it with beefe suet take almost as much of your suet as of your veale and take a good quantitie of Ginger a litle saffron to colour it take halfe a goblet of white wine and two or three good handfull of grapes and put them all together with salt and so put them in Coffins and let them boyle a quarter of an houre How to make chewets another way TAke a litle Veale and slice it and perboile it then take it vp presse it in a faire cloth and mince it very fine take Corans and dates and cut them very small take some marie or suet and the yolkes of three or foure Egges and pepper salt and mace fine beaten and the crums of bread fine grated theÌ„ mingle al these together and put in suet enough and they wil be good pies How to make Chewets in Lent TAke a fresh Eele and flea it and cut of the fish from the bone mince it smal and pare two or thrée wardens and mince theÌ„ likewise small as much of them as of the Eele or Oysters and temper them together and season it with Ginger Pepper cloues Mace and salte and a little colour it with Saunders and put currans and prunes and minced great raisoÌ„s and Dates as you do to the other pies of flesh when it is halfe baked put them out and put to it a litle vergious and if your Gelly be not fat put to it a little Sallet Oyle fried with some sweet flowers or hearbes if yee put a lyttle Rosewater and salt it is good but if you haue any fat of fish it is better then oyle How to make Oyster chewets TAke a peck of oysters wash theÌ„ clean Then shel them and wash them in a câ—lender fair and clean then seeth them in faire water a litle and when they bee sodden straine the water from them cut them small as pie meat season them with a little pepper a peniworth of cloues and mace a peniworth of sinamon and ginger a peniworth of Sugar a little saffron and salt then take a handful of Corans sixe dates minced small and mingle them altogether then make your paste with a quantitie of fine flower ten yolks of Egges a quantitie of butter with a little Saffron and boyled water then raise vp your chewets and put in the bottom of your chewets a little butter and cast vpon them Prunes Dates and currans so close them and bake them let not your Ouen be too hot for they would haue but little baking then draw them and put in euerie of them two spoonfuls of vergious and butter and so serue them in c. How to make speciall good pies either of mutton or Veale LEt your meat bee perboiled and mince it very fine and then your suet by it self and after put to the meate and mince them well together then put thereto fiue or sixe yolks of egs being hard sodden and minced smal Corrans Dates fine minced season it with Sinamon Ginger Cloues and Mace a handfull of carowayes sugar and vergious and some salt and a litle pepper and so put it into your passe whether they be chewets or Trunk pies To make paste and to bake chickens TAke water and put in a good peece of butter and let it séeth as hot as you can blowe off your Butter into your flower and breake two yolks of Egges and one white and put in a good peece of Sugar and colour your paste with Saffron then shal it be short Then take your chickens and season them with Pepper salt Saffron and great Raisons cloues mace Corans Prunes and Dates then close them vp make a little hole in the midst of the lid Then set it in the Ouen and to make sirrop for the same pie take Malmsey Creame and two yolkes of Egges and beate them togeather and put in Synamon and Sugar and when the pie is almost baked then put in the sirrop and let them bake together To bake chickins in Summer CVt off their feete trusse them in the coffins Then take for euerie Chicken a good handfull of Gooseberries and put into the pie with the Chickens Then take a good quantity of butter and put about euerie chicken in the pie Then take a good quantitie of Sinamon and ginger and put it in the pie with salt and let them bake an houre when they be baked take for euerie pie the yolke of an eg and halfe a goblet full of vergious and a good quaÌ„tie of sugar and put them altogether into the pie to the chickens and so serue them To bake chickens in winter CVt of their feete and trusse them and put them in the pies take to euerie pie a certaine of Corrans or Prunes and put them in the pie with the Chickens Then take a good quantity of Butter to euerie chicken and put in the pie then take a good quantity of ginger and salt and season them together put them in the pie let it bake the space of an houre a half wheÌ„ they be baken take sauce as is afore said and so serue them in To bake Chickens with Damsons TAke your Chickens draw them and wash them then breake their bones and lay theÌ„ in a platter then take foure handfulles of fine flower and lay it
the yolke of an Egge and sette your Orenges into to the paste and then bake it well Then fill your paste almost ful with Sinamon Ginger and Sugar also apples must be taken after the same sort sauing that whereas the core should be cut out they must be filled with butter euerie one the hardest apples are best and likewise are Peares and wardens and none of them all but the Wardens may be perboiled and the ouen must be of a temperate heat two houres to stand is enough To bake quince pies PAre them and take out all the Core then perboyle them in water till they bée tender Then take them foorth and let the water runne from them till they be drie Then put into euerie Quince Sugar sinamon and ginger and fill euerie pie therewith and thē you may let them bake the space of an houre and so serue them To bake orenges FIrst take twelue Orenges and pare away the yellow rinde of them cut them in two péeces and wring out the iuyce of them then lay your pilles in faire water and when it is boyling hot put your Orenges therin let them seeth therein vntill the water be bitter Then haue another potte of water readie vppon the fyre and when it dooth séethe put your Orenge pils therein and let them seeth again in the same water vntil they be very tender then take your Orenges out of the pot put them in a bason of fayre cold water and with your thombe take out the core of your Orenges and wash them cleane in the same water and lay them in a faire platter so that the water may run from them then take a quart of Bastard clearet wine or white wine if you take a quart of Bastard put thereto a quartern of sugar if you take claret or white wine ye must take to euerie pint a quarterne of Sugar and set it to the fire in a faire pot then put your Orenges therein and seeth them till the liquor come to a sirrop when it is come to a sirrop take a fair earthen pot and put your Orenges and your sirrop altogether so that your Orrenges may be couered with your sirrop if you lacke syrrop you must take a pinte of Claret wine and a quarterne of Sugar and make thereof a sirrop and put it into your Orenges and stoppe your pot close after this maner you may keep them two moneths and when you will bake them take an ounce of Synamon and half an ounce of ginger and beat them smal then take two pound of sugar and beat it in like maner Then put your sugar Sinamon and Ginger in a faire platter and mingle them together Then take foure handful of fine flower lay it vpon a faire board and make an hole in the midst of the flower with your hand then take a pinte of fair water eight spoonfuls of Oyl and a little saffron and let them seeth altogether and when it seeths put it in the hole in the midst of the flower and knead your paste therwith then make little round coffins of the bignesse of an orenge and when they be made put a little sugar in the bottom of them then take your Orenge pilles and fill them full of sugar and spices afore rehearsed and put them into your coffins and fill the coffins ful of the same sugar and spices when the spices be in them close them vp and set them vppon papers and bake them in an ouen or baking pan but your Ouen may not be too hot if your coffins be dry after the baking you may make a litle hole with the point of a knife vpon the couer of thē and with a poone put a little of the sirrop to them at another season you must make your paste with foure handfuls of fine flower and twelue yolks of egs and a litle saffron make your paste therewith Another good way to bake Orenges PAre the vtter rinde as thin as you can thē take the Orenges and cut out a litle hole in the top with a narrow pointed knife picke out as nigh as yée can al the pames then seeth them in faire water boyling a soft pace and whē the water is bitter haue more water readye and change the first water and so let them séeth in the second water a good while softly boyling let them not be very tender for after that boyling ye must put them in an other liquor that must be water and hony very swéet sodden together scummed then put into that a good quantity of Saffron and so put in your orenges and let them séeth well in that water til they be verie tender if yee will bake them put Claret wine and sugar together and let it boyle wel Then fil your Orenges of drie Sugar and Ginger and turne the hole of your Orenges vp ward then put the Claret wine in till your coffin be almost full and sée that there be Sugar enough in the coffin and close it vp and a litle before ye wil serue it in put in more of the Claret wine and Sugar that was firste sodden at the hole aboue in the coffin Thus ye may keepe your Orenges in that same liquor that ye did séeth them in first a moneth or more and if ye think that the liquor changeth séeth it againe and it wil amend and if you think that the Orenges doo not looke yellow enough put Saffron in the liquor and with a feather collour your Orenges To bake Peaches TAke Peaches pare them and cut them in two péeces take out the stones as cleane as you can for breaching of the Peach then make your pie thrée square to bake fowre in a pie let your paste be verie fine then make your dredge with fine Sugar Synamon and Ginger and first lay a little dredge in the bottome of your pies Then put in Peaches and fill vp your coffins with your Dredge and put into euery coffin thrée spoonfuls of Rosewater Let not your Ouen be too hot c. To bake pippins TAke your pippins and pare them and make your coffin of fine paste and cast a little sugar in the bottome of the pie Then put in your Pippins and set them as close as ye can then take sugar sinamon and Ginger and make them in a dredge and fill the Pie therewith so close it and let it bake two houres but the Ouen must not be too hot To make a good Castard TAke a platter full of Creame if it bee a quart then take sixe yolks of Egges to a pint thrée Egges and when you set your Creame ouer the fire cut your butter in smal peeces and but it into your creame it be litle more then the quantitie of a Walnut it is enough and season it with salt Sugar cloues mace and saffron and so couer it and let it be set vpon a chafingdish or pot of séething water and when it is well hardned cast on it minced Dates and small
Raisons and so let it boyle till ye think it be wel hardned and then serue them foorth c. How to make a Custard in Lent TAke the milt of any maner of fresh fish and a little of the milt of a white Hering and a quantitie of blanched almonds and crums of bread and mingle al these together and a litle Water and Sugar and a quantitie of Rose-water and mingle that together season it as ye would do another custard with al maner of spices Then mingle therwith Raisons corrans and Dates cut in peeces and so bake it in a platter or paste whether ye will the space of halfe an houre and so serue it in Another way to make a Custard in Lent TAke blanched almonds and bray them smal put crummes of white bread in the braying of the almonds Then let a Pike be sodden or fat Eels that ye may haue the best of the broth and put that in the bottom of your platter put in also minced dates and corrans Then strain your almonds with the water sodden with sugar Then season it with sugar saffron cloues and Mace then put in all the stuffe in the platter and so boyle it vppon a chafingdish a good while sée the platter be not couered for if it be the Custard will neuer waxe harde when ye serue it forth cast Sugar on it if your dates and corrans be sodden in the fish broth afore ye put them in the platter they wil be the better put to a litle salt in the making c. To make a tarte of apples and Orenge pilles TAke your orenges and lay them in water a day and a night then seeth them in faire water and hony and let them seeth till they be soft then let them soak in the sirrop a day and a night then take them forth and cut them small and then make your tart and season your Apples with Sugar Synamon and Ginger and put in a péece of butter and lay a course of Apples and betweene the same course of apples a course of Orenges and so course by course and season your Orenges as you seasoned your Apples with somewhat more sugar then lay on the lid and put it in the ouen and when it is almost baked take Rosewater and Sugar and boyle them together till it be somwhat thick then take out the Tart and take a feather and spread the rose-water and Sugar on the lid and set it into the Ouen againe and let the sugar harden on the lid and let it not burne How to make a tart of Apples PAre your apples and cut away the core cut the remnant in smal péeces séeth it in rose water or wine til they be soft ye must stirre it al the while it séeths then draw it through a strainer and season it with sugar sinamon ginger spread it in your paste if you wil ye may serue it in a dish without past cut a date or two lay it on for a change yée may collour it with Saunders if you wil. To make a good tart of Cheries TAke your cheries and pick out the stones of them then take raw yolks of egs and put them into your cheries then take sugar Sinamon and Ginger and Cloues and put to your Cheries make your Tart with all the Egges your tart must be of an inche high when it is made put in your cheries without any liquor and cast Sugar Sinamon and ginger vpon it and close it vp lay it on a paper put it in the Ouen when it is half baken draw it out and put the liquor that you let of your cheries into the Tart then take molten butter and with a feather anoint your lid therwith Then take fine beaten Sugar and cast vpon it then put your Tarte into the Ouen again and let it bake a good while whē it is baken draw it foorth cast Sugar rose-Rose-water vpon it and serue it in To make a tart of Cheries when the stones be out another way SEeth them in white wine or in Claret and strain them thick when they be sodden thē take two yolks of egges thicken it withall then season it with Sinamon Ginger and Sugar and bake it and so serue it To make a tart of Damsons SEeth the Damsons in Wine and straine them with a litle Creame then boile your stuffe ouer the fire til it be thick put there to sugar Sinamon and Ginger so spred them on your paste but set it not in the Ouen after but let the paste be baked before How to make a tart of Egges TAke twentie yolks of Egs and half a pound of butter and straine them altogether into a plater then put two good handfuls of sugar in it sixe spoonfuls of Rosewater and stirre them altogether Then make your paste with twoo handfuls of fine flower and sixe yolks of Egs and a quarter of a dish of Butter then make your Tart and put your stuffe therein and lay your Tart vpon a sheete of Paper and so put it into the Ouen and when that it is baked enough then draw it out of the Ouen and cast a litle sugar on it and so serue it foorth To make a good tart of Creame TAke a quart of Creame and put in twelue yolks of egges and a litle Saffron straine them Then put it in a pot and boile it but all the time it standeth on the fire it must be stirred with a sticke for burning Also ere ye boil it ye must put a good dish of butter in it when it is boiled put in your Sugar as muche as wil make it swéet then make your paste with Butter Egges Sugar with a litle Saffron and fine flower and make your Tart with it and drie it in the Ouen and when it is dry put in a litle Rosewater and butter then fill your tart with the stuffe whē it is strained so bake it and when it is baked sprinkle a little Rose-water and Sugar and a litle Butter molten vpon it How to make a tart of Prunes YOu must seeth the prunees with Wyne then straine them and season it with Sugar so bake it with paste and first prick it in the bottome if that you wil boile your stuffe vpon a chafingdish then the lesse bà king after ward wil serue it How to make a tart of Spinnage TAke some cast creame and seeth some Spinnage in faire water till it be very soft then put it into a Collender that the water may soake from it then straine the spinnage and cast the creame together let there bee good plentie of Spinnage set it vpon a chafingdish of coales and put to it Sugar and some Butter and let it boyle a while Then put it in the paste and bake it and cast blaunche pouder on it and so serue it in To mke a tart of Veale TAke two kidneis of Veale and broyle them then take off all the skin and chop the fat
take a quartern of sugar and one ounce and foure spoonfuls of sinamon and halfe a spoonfull of Ginger and mingle them altogether then take lumps of marrow of the quantitie of your finger and put it on your péeces of paste afore rehearsed and put vpoÌ„ it two â—poonfuls of your sugar and spices then take a â—itle water and wet your paste therewith then make them euen as ye would make a pastie of Venison then prick them with a pin and frie them as ye frie fritters when they be fried cast a litle sugar on them and so serue them in How to make frians in Lent TAke Valsome Eeles and sée they be fat and cut the fish from the bone and mince it smal and a Warden or two with it Then season it with Pepper salt cloues mace and Saffron then put to it corrans Dates and Prunes smal minced and wheÌ„ your fruit is altogether then poure on a litle Vergious and cut it in litle péeces and so bake it put a péece of Butter in the midst of the péeces to make it moyst so close it and bake it How to make Snowe TAke a quart of thicke cream and fiue or sixe whites of egs a sawcerfull of Sugar and a sawcerfull of Rosewater beate altogether and euer as it riseth take it out with a spoone then take a loafe of bread cut away the crust and set it vpright in a platter Then set a faire great Rosemarie bushe in the middest of your bread theÌ„ lay your snow with a spoon vpon your resemary vpon your bread gilt it To make a good Gellie FIrst take foure Calues féete and scald oâ—â— the haire of them then seeth them in fairâ—â— water til they be tender Then take out your féet and let your broth stand till it be cold then ye shall take of clean the féete from it and then put Claret wine and a litle Malmesey to it it ye haue a pottel of Gellie water then put to it a quart of wine and a pint of Malmesey then season it with salt and put therto one pound of Sugar one ounce of Ginger one ounce and a halfe of Sinamon twelue cloues twelue pepper cornes and a litle Saffron so boile all together then take a good sawcerful of Vinegar and lay your turnfall therein and then put it to your Gellie til it be somwhat kéeled then put in your whites of egs and let al these boil together Then set all these by and within a while let it run through your bag To make Gellie both white and red TAke foure Calues feete scalde them verie cleane and cut them in the middest and as néere as ye can take away al the fat clean out of the ioints and let the féete lie in faire water foure or fiue houres change the waters often Then take a clean pot and put your feete in it and put to them thrée quarts of fair water and scum it verie cleane euer as any fat doeth rise â—et it bee taken away and so let it seeth till the third part of your liquor be sodden away and your feet very tender then take it from the fire and let the liquor run through a strainer into a faire earthen pan and set the pan in some cold place that it may be stiffe and when it is stiffe take a sharp knife and cut away the vppermost of the gellie as thin as you can theÌ„ deuide your gellie in the pan put it in two earthen pots take thrée ounces of sinamon large and wash it verie cleane then breake it of the bignesse of a penie Take of case Ginger almost an ounce and pare it cleane then cut it as much as if you would eat it with figs then take two nutmegs and cut them in four or fiue peeces and put all this in one of your pots and put therto a pound of Sugar as ye thinke good and put thereto a sawcerfull of white Viniger and a litle fayre white salt faire picked and very clean then set your pot in a soft fire and so let it stew but not séeth and let the pot be couered verie close wheÌ„ it hath stued a while with a spoone assay it whether it be flashy in the mouth if it be put in a litle more Sinamon and if it be hot of the spice put in a pint of white wine and let it stew a while Then take the pot from the fire and let it stand till it be betwéen hot and cold theÌ„ take the whites of ten Egs and beat them well and put them into the pot but see that your liquor be not too hot nor too cold when you put them in Then set your pot to the fire againe when the Egs be hardened with a spoone take them cleane off and set the pot from the fire ere yes take of the whites Then haue your gelly bag clean and hang it in a fair place and put in the bottome of your bag a litle Margeram and so let it run through your bag thrée or foure times or more if neede require but keepe alwaies a cleane cloth ouer the mouth of your bag then cast your dishes when all is runne out be wel ware ye haue no dust when it runneth or wheÌ„ you shal cast it and haue a litle fire beside your bagge when it is running make your red gellie of your other pot and season it as ye did the white gellie and doo thereto in the putting in of the Egs as yee did before But for the Nutmegs ye must take twentie cloues bruised and beware ye make not too deep a colour of your Turnesal at the first but take of it by litle and litle at once and put in the bottome of your bag a litle Rosemary so vse it els in euerie thing as ye vsed the white To make gellie with flesh TAke knuckles of Veal and cut the ioints al to peeces and lay them in faire water the space of an houre then wash them cleane and lay them in faire water again the space of half an houre Then take a faire pot and put your flesh in it then fill your pot with Claret wine and water and set it to the fire and scum it as clean as ye can then let it boyle as softly as ye can for the sooner it is boyled the longer it wil bee ere it come to a Gellie therefore it must boyle but softlye when it is boyled straine the liquor into a fair boll and when it is cold take off the greace that lyeth vpon it then take of the cléerest of the stuffe and put it in a faire pot and seeth it and then put in your Sugar then take Synamon graines cloues long Pepper Nutmegs and ginger of each of these a quantitie then bruise them and searce out the smal spices and put the greatest into your pot when it boyleth put in whites of Egs beaten Then take a Scummer and scum them as they rise and drie your Turnesall by
good peece of Sugar and boil them well together then take two or three yolkes of egges sodden and strain them and thick it withal and boil your prunes by themselues and lay vpon your Capon poure your broth vpon your capon Thus may you boyle anie thing in white broth An other way to boyle a capon in white broth TAke marow bones breake them and boile them and take out the Marrowe Then seeth your capon in the same liquour Then take the best of the liquour in a small potte to make your broth withall then take Currans Dates and Prunes and boile them in a potte by themseiues till they bee plum then take them vp and put them into your broth then put whole Mace to them and a good quantitie of beaten Ginger and some Salte Then put the Marrowe that you did take from the bones and straine the yolkes of Egs with Vineger and put them into your Broth with a good peece of Sugar but after this it must not boile then take bread and cut thereof thin sippets and lay them in the bottome of a dish then take sugar and scrape it about the sides of the dish and lay thereon your Capon and the fruit vpon it and so serue it in To boile a Capon in brewes YOu must boyle your Capon with fatte meat then take the best of the broth and put it in a pipkin and put whole mace to it whole Pepper some red Currans halfe as much white Wine as you haue of broth good store of marrowe and Dates and scum them cleane and kéep your liquor verie clear and season it with vergious and Sugar and then lay your Capon vpon browes finely cut and so poure your broth vpon it To boyle a Capon with Orenges or Lemmons TAke your Capon and boyle hint tender and take a little of the broth wheÌ„ it is boiled and put it into a Pipkin with Mace and Sugar a good deale and pare thrée Orrenges and pill them and put them in your Pipkin and boyle them a little among your broth and thicken it with wine and yolks of egges and Sugar a good deale and salt but a little and set your broth no more on the fire for quailing and serue it in without sippets To make Sops for a Capon TAke tostes of bread Butter Claret wine and slices of Orenges and lay them vpon the tostes and Sinamon Sugar and Ginger To make Sops for Chickens FIrst take Butter and melt it vpon a chafingdish with coales and laye in the dish thinne tostes of breade and make Sorell sauce with Vergious and Gooseberries seeth them with a little Vergious and lay them vppon To boyle a Mallard with cabage TAke the Cabage and pick them cleane and wash them and perboile them in faire water then put them in a Colender and let the water runne from them then put them in a faire pot and as much beefe broth as will couer them and the Marie of three Mary bones whole Then take a Mallard and with your knife giue him a launce along vpon each side of the breast Then take him of and put him into your Cabage and his dripping with him for he must be roasted halfe enough and hys dripping saued and so let him stewe the space of one hower Then put in some pepper and a little salt serue in your Mallard vpon sopps and the Cabage about him and of the vppermost of the broth To boile a mallard with Onions TAke a Mallard rost him halfe enough and saue the dripping then put him into a faire pot and his grauie with him and put into his bellie sixe or seuen whole Onions and a spoon full of whole pepper and as much abroad in your pot put to it as much Mutton broth or béefe broth as will couer the Mallarde and halfe a dish of swéete butter two spoonefuls of Vergious and let them boile the space of an houre Then put in some salt and take off the pot and laie the Mallard vpon soppes and the Onions about him and powre the vppermost of the broth vpon them To boyle a Ducke SEeth the Ducke with some good Marrow bones or Mutton and take the best of the broth and put therein a few Cloues a good manie sliced Onions and let them boile well together till the Onions bee tender and then season your broth with Vergious and a litle bruised pepper Take vp your Ducke and laie it vpon sops and giue it two slices vpon the brest and sticke it full of Cloues and powre the broth vpon it To boyle Stockdoues SEeth them with béefe or mutton Take the best of the broth and put in a pipkin and put thereunto Onions finely minced and a fewe Currans and so boile them till they be verie tender and season theÌ„ with vergious and a litle swéet butter and powre them vpon your Stockdoues when they be laid vpon your sops To boyle a Conie with a pudding in his bellie TAke your Conie and flea him leaue on the eares and wash it faire and take grated bread sweet suet minced fine Corrans and some fine hearbes Peniroiall winter sauerie Parslie Spinnage or â—eetes sweete Marioram and chop your hearbes fine and season it with Cloues Mace and Suger and a litle Creame and salt and yolkes of Egges and Dates minced fine Then mingle al your stuffe together and put it into your rabbets bellie and sowe it vp with a thred For the broth take Mutton broth when it is boyled a little and put it in then put in Goose berries or els Grapes Currans and swéete Butter Vergious salte grated bread and Sugar a litle and when it is boyled lay it in a dish with sops and so serue it in To boyle Chickens or Capons FIrst boyle them in faire water till they be tender then take bread and stéepe it in the broth of them and with the yolkes of foure or fiue Egges and Vergious or white Wine straine it and there with season your broth and your Capon in it Then take Butter Parslie and other small hearbs and chop them into it And so serue them foorth vppon soppes of bread To boyle Chickins with a Cawdle TAke your chickens wheÌ„ they are fair scalded and trussed and stuffed with Parselie in their bellies and put them in a potte with faire water and a little salt and put to them twentie Prunes halfe a handfull of Corrans and Raisons and let them boyle altogether till your Chickens be tender then take sixe yolkes and a pinte of Vinegar and straine them together and put thereto a quarterne of Sugar or as yee thinke meete and so let it boyle but ye must stirre it still els it wil curd and when it boyleth take it from the fire then take your chickins and put them in a colender that the broth may goe cleane away and so put your chickens and the fruite into the cawdell and make soppes and lay on your chickens and the fruite and powre on the cawdell To seeth
when it hath stued an houre put into it a spoonful of vergious and serue it vpon sops The order to boyle a brawne TAke your Brawn and when you haue cut him out lay him in fayre water foure and twentie houres and shift it foure or fiue tymes and scrape and bind vp those that you shall thinke good with hempe and binde one handfull of greene Willowes together and lay them in the bottome of the pan and then put in your Brawne and scum it verie cleane and let it boyle but softly and it must bee so tender that you may put a straw through it and when it is boyled enough let it stand and coule in the pan and when you take it vp let it lye in Trayes one houre or two and then make sowsing drink with ale and water and salt and you must make it verie strong and so let it lie a weeke before you spend it How to make a good white broth TAke two marrow bones and a Cock and boyle them together in faire water and white wine Then take Parsley Tyme Spinnage Lettice and bind them in a bundell and put it in the pot with the water and wine the Cock marrow bones Then take Prunes and currans binde them in a cloth and put them in the potte and a quantitie of whole mace and binde them in like manner by themselues and put into the pot a peece of Butter and a good quantitie of Sugar When the Cocke and the mary bones be sodden and readie to be serued Then take from them the broth and straine it verie cleane and put it into another pot Then take the said mace Prunes and currans foorth of the clothes put them into the pot thē take three yolkes of Egs and Rosewater and put them into the broth and boyle it a little while fayre and softlie with a litle salt and so serue it How to make Farts of Portingale TAke a peece of a leg of Mutton mince it smal and season it with cloues Mace pepper and salt and Dates minced with currans then roll it into round rolles and so into little balles and so boyle them in a little beefe broth and so serue them foorth How to make Fystes of Portingale TAke some swéet suet minced small the yolks of two egs with grated bread and currans temper al these together with a litle saffron sinamon ginger and a litle salt then seeth them in a litle Bastard or sack a little while and whē they haue boiled a litle take it vp and cast some sugar to it so make bals of it as big as tennis balles lay foure or fiue in a dish and powre on some of the broth that they were sodden in and so serue them How to make French pottage TAke the ribs of Mutton chop them small the bones and all with the flesh in square peeces Then take Carret roots and for lack of them Onions or both together and if you will or els hearbes such as you like seeth al these together and when you will serue it in season your pot with a little Synamon Pepper and salt and so serue it foorth How to make fine pappe TAke Milke and flower strain them and set it ouer the fire till it boyle Then take it off and let it coole then take the yolkes of egs straine them and put it in the milk and some salt and set it in the fyre and stir it till it bee thicke and let it not boyle fullie Then put it in a dish abroade and serue it foorth for good pottage A broth for a weake bodie TAke a legge of Veale and set it ouer the fyre in a gallon of water and scum it clean and when you haue so doone put in thrée quarters of a pounde of currans halfe a pound of prunes a good handfull of Borage as much Langde beefe as much of Mints and as much of Harts tong let all these seeth togeather till all the strength of the flesh be sodden out then straine it as cleane as you can And if ye think the patiēt be in any heat put in Violet leaues or Succorie as ye do with other hearbs A good way to powder or barrell beefe TAke the beefe and lay it in mere sawce a day a night Then take out the béefe and lay it vpon a hirdle and couer it close with a sheete and let the hurdle be said vpon a peuerell or couer to saue the mere sauce that commeth from it then seeth the brine and lay in your Beefe againe see the brine be colde so let it lye two dayes and one night then take it out lay it again on a hurdel two or three dayes Then wype it euerie peece with linnen cloth dry them and couch it with salt a laying of Beef and another of salt and ye must lay a stick crosse each way so that the brine may run from the salt How to keep Lard after my Lord Ferries way SCald your hogge and euen as you dresse your Bacon hogge so dresse this then lay it in salt the space of three weekes or a moneth Then take it vp and let it hang ther as in maner is no smoke but when ye thinke it waxeth moyst let it be hanged so lowe that the heate of the fire may come to it or els put it in an Ouen when the breade is drawne out and when ye thinke it be wel dried take it out againe til it waxe moyst again and so ye shal keepe it wel enough thrée quarters of a yeare and neuer take the leane from the fat but as ye occupie it How to keepe Larde after my Lady Westone Brownes way FLea the fat Lard from the flesh and put in bay salt ye must cast a good deale vppon it and euen so salt it and roule it together round and so put it in a heap of salt and when ye will occupie any of it cut of it as yee need and lay it in water and so ye may keepe it as long as ye will The keeping of Lard after my Lady Marquesse Dorsets way TAke a fat hog and salt him and when he is through cold quarter him and take all the bones and the flesh from the fat and then take the fat of the said hog and couch it in fayre dry white salt and so keepe it two or thrée dayes then change it again into faire drie white salt euerie thirde or fourth day and at the fourtéen daies end take faire cold water and white salt and make a verie strong brine so that your brine be made so strong that it will beare an egge almost cleane aboue the brine and put it in a faire close vessell then take the said Lard and lay it in the said brine so that the brine couer it ouer so change it into new brine euerie fourtéen daies for the space of sixe weeks and after that it needeth not to be changed But the brine may not be made of wel water
and then put your spice and sugar vpon your Cocke and put in your fruit betwéen euery quarter and a péece of golde be betwéen euery peece of your Cocke theÌ„ you must make a lid of wood fit for your pipkin and close it as close as you can with paste that no ayre come out nor water can come in and then you must fil two brasse pots ful of water and set on the fire and make fast the pipkin in one of the brasse pots so that the pipkins féet touche not the brasse pots bottom nor the pot sides and so let them boils four and twenty houres and fil vp the pot still as it boiles away with the â—ther pot that stands by and when it is boyled take out your gold and let him drink it fasting and it shall help him this is approued How to stew a Neates foote FIrst let your Neates foote be scalded and made cleane Then take Onions slicâ— them and boile them well in faire water Then take half water and halfe wine 〈◊〉 muche as neede to serue for the boyling of thâ— Neates foot which wil be soone enoughâ— puâ— it in a pipkin Put therein some cloues and 〈◊〉 the whole pepper and take the onions out oâ— water they were sodden in put them intâ— the same pipkin the neats â—eet with them tiâ— it be almost enough Then take a litle Vergious half a dish of sweet butter and a litle sugar and let them boyle a litle together servâ—â— them in vpon sops How to make stewed pottage in Lâ—â—â— TAke a faire pot and fil it full of water take a saueer â—ul of Oyle Oliue and pâ—â— it into the pot theÌ„ set your pot on the 〈◊〉 and let it boyl Then take parslie rootes anâ— fennel roots and scrape them cleane then tuâ— them of the bignesse of a Prune and put them into the pot TheÌ„ take bread and cut it in sopâ— and cast it into a pot of wine the wine 〈◊〉 it anâ— put it in the pot Then take rosemary Time and parsley and binde them together and put them into the pot then take Dates Prunes Corrans and great Raisons and wash them cleane and put them in the pot Then season your pot with salt Cloues Mace and a litle sugar If it be not red enough take Saunders and colour your pot therwith looke that your broth be thick enough How to stew beefe TAke béefe and smyte it in péeces and washe it in faire water and strain that water and put it in the potte with the Béefe and boyle them together Then take Pepper Cloues Mace Onions parsley and sage cast it therto and let it boile together Then make liquor with bread and thicke it and so let if séethe a good while after that the thicking is in Then put in Saffron salt and vinegar and so serue it foorth Another way to stew Beefe BOil your flank of béef verie tender til the broth bée almost consumed then put the broth into a pipkin put to it Onions caret roots shee l smal being render sodden before and pepper grose beaten vergious and halfe a dish of swéet butter and so lay it vpon How to make brine to keepe Lard TAke faire Water and white salte and all to stirre them with a staffe a good prity while then lay the lard in it one night and one day to soake out the blood of the Lard Then make new brine in like maner and beat it vntil the time that the salt is consumed and then it will be clear that done put the brine in a prety tub that hath a couer wel fastened theÌ„ lay in your Lard and kéep it vnder brine with splints theÌ„ couer the tub close and thus ye may kéepe the Lard white and swéet two or thrée yeres with change of Brine when néed shal require To make Maunger Blaunch TAke half a pound of Rice verie clean picked and washed theÌ„ beat it very fine and searse it through a fine searse put the finest of it in a quart of mornings milke strain it through a strainer and put it in a faire pot and set it on the fire but it must be but a soft fire still stir it with a broad stick And wheÌ„ it is a litle thick take it from the fire and take the brawne of a verie tender Capon and pul it in as smal péeces as ye can and the Capon must be sodden in faire water the brawn of it must bee pulled as small as a horse haire with your fingers put it into the milke which is but halfe thickened and then put in as much sugar as ye think wil make it swéet and put in a dozen spoonfuls of good Rosewater and set it to the fire again and stir it well in the stirring all to beate if with your stick from the one side of the pan to the other and when it is as thick as pap take it from the fire and put it in a fair platter and wheÌ„ it is cold lay thrée slices in a dish and cast a litle sugar on it and so serue it in How to sowce a Pigge YOu must take white wine a litle swéet broth and halfe a score of nutmegs cut in quarters then take swéete Margeram rosemary baies and Time and let them boile all together scum them very cleane when they be boiled put them in an earthen pan and the sirrop also and when ye serue them a quarter in a dish and the baies nutmegs on the top Baked meates To make paste and to raise coffins TAke fine flower and lay it on a boord take a certaine of yolkes of Egges as your quantitie of flower is then take a certaine of Butter and water and botle theÌ„ together but you must take héed ye put not too many yolks of Egges for if you doe it will make it dry and not pleasant in eating and ye must take béed ye put not in too much Butter for if you doe it wil make it so fine and so short that you cannot raise and this paste is good to raise all maner of Coffins like wise if ye bake Venison bake it in the paste aboue named To make fine paste another way TAke butter and ale and seeth them together then take your flower and put thereinto three egs sugar saffron and salt To make short paste in Lent TAke thick almond milke séething hot so wet your flower with it sallet oyle fried saffron and so miggle your paste altogether and that will make good paste How to bake Venison or mutton instead of Venison TAke leane venison or mutton and take out all the sinewes then chop your flesh veris smal and season it with a litle pepper and salt and beaten cloues and a good handful of FenneÌ„l seeds and mingle them altogether Then take your Larde and cut it of the bignesse of a goose quill and the length of your finger and put it in a dish of
on a faire boord put thereto twelue yolks of Egs a dish of butter and a litle saffron mingle them altogether and make your paste therewith Then make sixe coffins and put in euery coffin a lumpe of butter of the bignesse of a walnut then season your sixe coffins with one spooneful of cloues Mace two spoonefuls of sinamon and one of Sugar and a spoonefull of salt Then put your Chickins into your pies then take Damsons and pare away the outward peel of them and put twēty in euery of your pies round about your chickens thē put into euery of your coffins a hādfull of Currans Then close them vp and put them into the Ouen and let them bee there three quarters of an houre How to bake a Turkie TAke and cleane your Turkie on the backe and bruise all the bones then season it with salt and pepper grosse beaten and put into it good store of butter he must haue fiue howers baking How to bake a Fesant TRusse him like a hen and perboil him then set him with cloues then take a litle vergious and saffron and colour it with a feather then take salt Mace and Ginger to season it and so put it in the paste and bake it till it be half enough Then put in a litle vergious and the yolke of an eg beaten together then bake it till it be enough To bake a Capon insteed of a Feasant CVt off his legs and his wings after the maner of a Feasant trusse him short then perboile him a litle and Larde him with sweet lard so put him into the coffin and take a litle pepper and salt and cast about him And take a good halfe dish of butter put into the coffin so let him bake the space of foure houres and serue it forth cold in steed of a Feasant So likewise bake a Feasant How to bake Red Deare YOu must take a handful of fennel a handfull of winter sauorie a handfull of Rosemarie a handful of Time and a handful of Baie leaues and when your liquour séeths that you perboile your venison in put in your hearbs also and perboile your venison til it be half enough thē take it out lay it vpon a fair boord that the water may run frō it then take a knife and prick it ful of holes and while it is warm haue a faire tray with vineger therin and so put your venison therein from morning vntil night and euer now and then turn it vpside downe then at night haue your coffin readie and this done season it with Sinamon Nutmegs and Ginger Pepper and salt and when you haue seasoned it put it into your coffin and put a good quantity of swéete Butter into it then put it into the Ouen at night when you go to bed and in the morning draw it forth and put in a sawcer ful of Vinegar into your pie at a hole aboue in the top of it so that the vinegar may run into euerie place of it and then stop the hole againe and turne the bottome vpward and so serue it in How to bake Venison PErboile your Venison then season it with Pepper and salt some what grose beaten and a litle Ginger and good store of swéete butter And when the Venison is tender baked put to it halfe a dozen spoonfuls of Claret Wine and shake it well together How to bake a Crane or a bustard PErboile him a litle then Larde him with swéet lard and put him in the coffin Take Pepper and salt a good quantity and season them together and cast vpon it Then take Butter and put in the coffin let it bane thrée houres How to bake a Mallard FIrst trusse them and perboile them and put them into the coffin then season them with pepper and salt and four or fiue Onions péeled and sliced and put thē altogether with a good péece of swéet butter vnto the Mallard and so let them bake two houres when they be baked put in halfe a goblet of Vergious for euerie Mallard and so serue them How to bake a wilde boare TAke thrée partes of water the fourth part of white wine and put thereto salt asmuch as shal season it let it boile so til it be almost enough thē take it out of the broth and let it lie til it be through colde Then Lard it and lay it in course paste in pasties and then season it with pepper salt and ginger put in twise so much ginger as pepper And when it is half baked fil your pasties with white wine and all to shake the pastie so put it into the Ouen again til it be enough Then let it stand fiue or six daies or euer that you eat of them and that time it will be very good meate How to bake wilde Duckes DResse thē faire perboil thē then season them with pepper salt a few whole cloues amongst them and Onions smal minced and swéete butter Vergious and a litle Sugar To bake calues feete TAke Calues féet and séeth them tender pul off the haire then slit them and make your paste fine when you haue made your coffin before you put in your féet take good Raisons and mince them smal and plucke out the kernels and strewe them in the bottome of your pie then season your féete with Pepper salt cloues and mace thē lay in the féet and strew currons on them and Sugar and a good péece of butter in it and close it vp and make a litle hole in the lid and when it is almost baked enough put in a messe of Vergious and so serue them To bake Calues feete after the French fashion TAke the féet pul off al the haire and make them cleane and boile them a litle til they be somwhat tender then make your paste and season your calues féet with pepper salt and Sinamon and put them in your paste with a quantity of swéet Butter Parslie and Onyons among them so close it vp and set it into the Ouen till they be halfe baken Then take them foorth and open the crowne and put in more butter some Vineger so let them stand in the Ouen til they be throughly baked For to bake a Pigge FLea your Pigge and take our all that is within his bellie clean wash him well and after perboile him thē season it with Pepper Salt Nutmegs Mace and cloues and so lay him with good store of butter in the paste Then set it in the Ouen till it be baked enough To bake a Pig like a Fawne TAke him when he is in the haire and flea him thē season it with pepper salt cloues and Mace then take claret wine Vergious Rosewater sugar Sinamon and ginger and boyle them altogether then lay your Pigge flat like a Fawne or a Kid and put your Sirrop vnto it with a litle swéet Butter and so bake it leysurely How to bake a Neats tong SEeth the tong halfe
of and his legges turned vpward vpon his backe but the Snite with his bill put into his breast and his legges turned vpward vpon his brest How to roste Woodcocks PLucke them and then draw the guts out of them but leaue the liuer still in them then stuffe them with Larde chopped small and Iuniper berries with his bil put into his brest and his féet as the Snite and so roste him on a spit set vnder it a faire large pan with white wine in it chopped parsley vinegar salt and ginger then make tostes of white bread toste them vpon a girdion so that they be not burnt then put these tostes in a dish vpon them lay your woodcocks and put your sauce being the same broth vpon them and so serue them forth To seeth fish To make fine rice pottage TAke halfe a pound of Iorden almondes and half a pound of rice and a galloÌ„ of running water and a handfull of oke barke and let the barke be boyled in the running water and the almonds beaten with the hulles and al on and so strained to make the rice pottage withal To make good Lenton pottage TAke Eeles and flea them and cut them in culpins and cast theÌ„ into a pot of faire water and take Parsley and Onions shred them together not to smal take cloues Mace powder of Pepper and Synamon and cast it thereto and let them boyle together a white also take a good portion of wine thick yest and put it thereto and let it boyle together a while Then take saffron salt and Vinegar and cast it therto and serue it for good pottage How to seeth a Pike TAke white wine faire water vinegar and a little yest or els a few gooseberies boil these together and before yee séeth your Pike lay it in vinegar and salt this is a good broth How to seeth a carpe YOu must take Red wine and the bloud of the carp and a litle Vinegar and salt and let it lie in this a while Then seeth your carpe in it and put pepper halfe broken in it and a peece of sweete butter and make your soppes therewith and serue it in How to seeth a Gurnard YOu must open your Gurnard in the back and faire wash and seeth it in water and salt with the fishie side vpward and when it is sodden well you may take some of the best of your broth if you will or els a litle faire water and put to it newe yest a little Vergious parslie Rosemarie a litle Time whole Mace and a peece of swéet Butter and let it boyle in a pipkin by it selfe till it bee well boyled and then when you serue in your Gurnard powre the same broth vpon it To seeth fresh Salmon TAke a litle water and as much Beere and salte and put thereto Parsley Time and Rosemarie and let all these boyle togeather Then put in your Salmon and make your broth sharpe with some Vinigar How to seeth a Breame PVt White Wine into a pot and let it séeth then take and cut your Bream in the middest and put him into the pot then take an Onion and chop it small then take Nutmegs beaten Synamon and Ginger whole Mace a pound of Butter and let it boyle altogether and so season it with salt serue it vpon sops and garnish it with fruite To seeth Roches Flounders or Eeles MAke yee good broth with newe Yeast put therein Vergious Salt Parsley a little Time and not muche Rosemarie and pepper so set it on the fire and boyle it when it is wel boyled put in Roches Flounders Eeles and a quantitie of swéet butter How to seeth Stockfish TAke Stockfish and water it well and then put out all the balâ—e from the fishe then put it into a pipkin and put in no more water then shall couer it then set it on the fire and as soone as it beginneth to boyle on the one side then turne the other side to the fire and as soone as it beginneth to boile on the other side take it of and put it into a Colender and let the water run out from it and put in salte in the boyling of it and take a little faire water and sweete butter and let it boyl in a dish vntill it be somthing thicke then poure it on the stockfish and so serue it in To seeth a Dory or a Mullet MAke your broth light with yest somewhat sauorie with salt and put therein a little Rosemarie and when it seeths put in your fish and let it seeth very softly Take faire water and vergious a like much and put thereto a litle new yeast corrans whole Pepper and a little Mace and Dates shred verie smal and boyle them wel together and when they be well boyled take the best of your broth that your fish is sodden in and put to it straweberries Gooseberries or Barberries sweete Butter and some sugar and so season vp your broth and poure vpon your Dorie or Mullet To stewe Herrings TAke ale and put therin a few onions small cut a spoonful of Mustard great raisons and saffron thick it with grated bread if you will haue puddings in them take the soft roes of the herrings stamp them with a litle thick almond milke and put thereto some Dates or Figs minced cloues mace Sugar saffron and salt and some corrans and grated bread To roste a peece of Stockfish TAke a quarter of stockfish and a litle grated bread and a litle creame foure yolkâ— of egs a few Dates minced with corrans synamon ginger and a litle pepper and so lay it to the fire baste it well with Butter and Vinigar some sinamon and ginger in your butter wherewith you baste it and so serue it To bake fish To make herring pies TAke herrings and crush them in your hands to shall you loose the flesh from the skin saue the skin as whole as ye can scrape of all the fish that none be left therupon then take a pound of almondes or as manie as ye bee disposed to make blanch them and stamp them and in the stamping of them put in one soft roe and one harde rowe and fiue or sixe Dates and a spoonfull or two of grated bread and a pint of Muscadell to grinde them withall but ye may not grind them to fine nor may not make them too moist with your muscadell but somewhat stiffe that you may fill the skinnes of your Herings Then take Rosewater and a little saffron to colour Almondes withall when yee haue ground them Then put in foure Dates and cut them fine and a handfull of Currans and a litle sugar then make fine paste and rol it as thinne as you can and strewe thereon a good deale of sugar then put your Herrings therin and bake them How to bake a Carpe TAke of the scales and take foorth the Gall and with cloues Mace and salte season it and take
pan some of your stuffe and hold your pan aslope so that your stuffe may run abroad ouer all the pan as thin as may be then set it to the fire and let the fyre be verie soft and when the one side is baked then turn the other and bake them as dry as ye can without burning To make good white puddings SEe that your liuers bee not too much paraâ—yled Then take of the liuers and lights â—ye let them be picked chopped with kniues â—â—â—n stamp them in a morter straine them through a Collender and put some milk to it to help to get it through then put foure or fiue Egs and but fiue whites and put in crums of bread Cloues Mace Saffron Salt and some Pepper and sweet suet small minced and let there be enough of it and so still fill them vp and to black puddings otemeale milk salt To make Puddings TAke grated bread the yolks of sixe egs a litle Synamon and Salt Corrans one minced Date and the suet of mutton minced smal knead all these together and make them vp in litle ballâ—s boyle them on a chafingdish with a little Butter and Vinigar cast Synamon and sugar thereon and so serue them in To make Ising puddings TAke a platter full of otemeale grotes clean picked and put thereto of the best Creame sodden that ye can get blood warme as much as shall couer the grotes and so let them lye and soake three houres or some what more till they haue drunke vp the cream and the grotes swollen and soft withall Then take sixe egges whites and yolkes and straine them faire into your grotes then take one platterful and a half of beefe suet the skin cleane pulled from it and as small minced as is possible So that when yee haue minced it you must largelie haue one platterfull and a halfe rather more than lesse then mingle these wel among your gross then season them with some salt and some saffron if ye will put in cloues and mace then fill your Puddings but not too ful and sée they be faire washed and sweet and beware ye pull not away too much of the fat within for the fatter they be within the better it is for the puddings also if ye finde too much creame left among the grotes after they haue line foure houres then put out part of it and so seeth vp your puddings How to make a tansey TAke a litle Tansey Fetherfew parsley and Violets and stampe them all together and straine them with the yolkes of eight or tenne Egges and three or foure whites some Vergious and put thereto sugar and salt and frie it How to make a tansey another way TAke halfe a handful of Tansey of the yongest ye can get and a handfull of yong borage strawberry leaues Lettice and Violet leaues and wash them cleane and beat them very small in a morter then put to them eight Egges whites and all and sixe yolks besides and straine them all together through a strainer then season it with a good handfull of sugar and a Nutmeg beaten small Then take a frying pan and halfe a dish of sweet Butter and melt it then put your Egs to it set it on the fire and with a sawcer or with a ladle stir them till they be half baked then put them into a platter and all to beate them still till they be very small then take your frying pan made cleane and put a dish of sweet butter in it and melt it then put your stuffe into your pan by a spoonefull at once and when the one side is fried turn them and fry them together then take them out lay them in a platter and scrape sugar on them How to make a tansey in Lent TAke all maner of hearbs and the spawn of a Pike or of any other fish and blanched almonds and a few crums of bread and a little faire water and a pinte of Rosewater and mingle altother and make it not too thin and frie it in in Oyle and so serue it in The making of fine manchet TAke halfe a bushell of fine flower twise boulted and a gallon of faire luke warm water almost a handfull of white salte almost a pinte of yest then temper all these together without anis more liquour as hard as ye can handle it then let it lie half an hower then take it vp and make your Manchetts and let them stand almost an hower in the ouen Memorandum that of euery bushel of meale may be made fiue and twenty cast of bread and euerie loafe to way a pound beside the chesill The making of manchets after my Ladie Graies way TAke two pecks of fine flower which must be twise boulted if you will haue your manchet very faire Then lay it in a place where ye doe vse to lay your dowe for your bread and make a â—itle hole in it and take a quart of fair water blood warme and put in that water as much leauen as a crab or a pretie big apple and as much white salt as will into an Egshell and all to breake your leuen in the water and put into your flower halfe a pinte of good ale yest and so stir this liquor among a litle of your flower so that ye must make it but thin at the first meeting and then couer it with flower and if it be in the winter ye must keep it very warm and in summer it shall not need so much heate for in the Winter it will not rise without warmeth Thus let it lie two howers and a halfe then at the second opening take more liquor as ye thinke will serue to wet al the flower Then put in a pinte and a halfe of good yest and so all to breake it in short peeces after yee haue well laboured it and wrought it fiue or sixe tymes so that yee bee sure it is throughlie mingled together so continue labouring it til it come to a smooth paste and be well ware at the second opening that ye put not in too much liquor sodenlie for then it wil run if yee take a litle it wil be stiffe and after the second working it must lie a good quarter of an houre and kéep it warme then take it vp to the moulding board and with as much spéede as is possible to be made mould it vp and set it into the ouen of one pecke of flower ye may make ten cast of Manchets faire and good To make short cakes TAke wheat flower of the fairest yee can get and put it in an earthen pot and stop it close and set it in an Ouen and bake it and whâ—n it is baked it will be full of clods and therefore ye must searse it through a searce the flower will haue as long baking as a pastie of Venison When you haue doone this take clowted creame or els sweete Butter but creame is better then take sugar Cloues Mace and saffron and the