|Author:||Rosselli, Giovanne de.|
|Title:||Epulario, or The Italian banquet wherein is shewed the maner how to dresse and prepare all kind of flesh, foules or fishes. As also how to make sauces, tartes, pies, &c. After the maner of all countries. With an addition of many other profitable and necessary things. Translated out of Italian into English.|
|Publication info:||Ann Arbor, Michigan: University of Michigan, Digital Library Production Service
2011 December (TCP phase 2)
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Epulario, or The Italian banquet wherein is shewed the maner how to dresse and prepare all kind of flesh, foules or fishes. As also how to make sauces, tartes, pies, &c. After the maner of all countries. With an addition of many other profitable and necessary things. Translated out of Italian into English.
Rosselli, Giovanne de.
London: Printed by A[dam] I[slip] for William Barley, and are to bee sold at his shop in Gratious street, neere Leaden-hall, 1598.
|Alternate titles:||Epulario. English Epulario. Italian banquet.|
A translation of: Opera nova chiamata Epulario.
Printer's name from STC.
Signatures: [A]1 B-L4 (-L4).
Running title reads: The Italian banquet.
Reproduction of the original in the Henry E. Huntington Library and Art Gallery.
Cookery, Italian -- Early works to 1800.
The Banquet, called in Italian, Epula∣rio: wherein is handled the manner of dres∣sing all kindes of meates, birds, and all sort of fishes. Also shewing how to make Sauces, Pies, Tarts, &c. Accor∣ding to the vse of all nations.
The first booke, shewing what meat is best rosted, and what best boiled.
To dresse Capon, Peacocke, Feisant, and other foule.
How to seeth all kind of flesh that it may shew faire.
To make all kind of meat to rost faire and white.
To make a good deuised meat, or sauce.
To make broth of the flesh of wild beasts.
To make sauce for Veneson.
To make small pasties of Veneson or Goats flesh.
To make pies of Veale, Capon, or any other flesh.
To make a Pie in a possenet or pipkin.
To make Pies of the Combes of Cockes and Hennes, with their stones, and liuers.
To make fish Pies.
To make Pies that the Birds may be aliue in them, and flie out when it is cut vp.
To make the crust of Pie or Tart of Pigeons, Pullets, or Kid.
To make a double fried meat of any flesh, Pigeons or Pullets.
To make Miraus of Spaine.
To dresse a Peacocke with all his feathers.
To rost a Kid with Garlike.
To rost a Kid otherwise without Garlike.
To rost a Pig.
To rost a Pullet.
To rost small birds.
To rost Thrushes and make sauce for them.
To rost Partridges after the Castilian manner.
To make Oliues of Veale or other flesh.
To make Collopes of Veale.
To make Liuerings of Veale or any other yong flesh.
To make a new dish called Tomascella.
To make Puddings of Hogges or Calues flesh.
To make good Sausseges.
To dresse a Calues or Oxe head.
To fry a Calues or Hogs braine.
To make a Pudding in a Calues maw.
To know if a Gammon of Bacon be good.
To seeth Tongues.
To make a broth for a boiled Pullet.
To make a new dish after the manner of Rome.
To rost or seeth a Pigeon without bones.
The second Booke: Teaching to make all kind of meats, and first to make a white meat of the flesh of Capons or Kids, of twelue sorts.
To make twelue kinds of white meat after the Catalonian manner.
To make white meats after the manner of Catalonia.
To seeth Rice in flesh or Capons broth.
To make broth of leane flesh.
To make a kind meat of guts.
To make meat of wheat sodden with broth of flesh, Capon, Hate, or Pigeons.
To make meat of Turneps.
To make broth of a Gourd.
To make yellow broth.
To make a kind of Leach.
To make a kind of made meat in flesh time.
To make a past or meat of floure.
To make meat of young Beanes with flesh or otherwise.
To fry pease with Bacon.
To make meat of Melts with broth of Pullets or other flesh.
To make a certaine kind of meat of Capers with flesh.
To make meat of floure, and how it is sodden or dressed.
To make meat of grated bread.
To make a meat of yong Roses.
To make meat of Parsely.
To make meat of Fennell.
To make meat of Quinces.
To make broth of Bettonie.
To seeth Gourdes after the Catalonian fashion.
To make a Cullesse of Capon, Feisant, Partridge, Kid, or wild Pigeon.
To make tenne dishes of broth.
To make white broth.
To make greene broth.
To make a deuised broth.
To make white pottage.
To make greene meat.
To make greene, yellow, or other colou∣red meat in little peeces or morsels.
To make a deuised meat after the Romane manner.
The same another way.
To make golden sops.
To make a fried meat of Turneps.
The third Booke: Shewing how to dresse fish, hearbs, and many other things in Lent time.
To make tenne messe of white meat in Lent.
To seeth Rice pottage in Lent.
To make eight messes of Almond broth.
To make broth of Hempe-seed.
To make broth of pease.
To fry pease.
To make pottage of Beanes.
To fry Beanes in a pan.
To make ten messes of good broth made of red Pease or Cicers.
To make a deuised meat of Almonds.
To make ten messe of a compound broth.
To make twelue messes of pottage of elder flowers.
To make meat of Egges beaten, which shall shew like pease.
To make a deuised dish of meat or broth, of hearbes and Almonds.
To make a dish of hearbes without milke.
To dresse Gourds with Almond milke or with other milke.
To fry Gourdes or Pompeons.
To make pottage of Lettuce which shall seeme to be Gourd.
To make pottage of Coleworts after the man∣ner of Rome.
To dresse mushromes.
To make a kind of boiled meat or sauce to eat vvith fish.
To make all kind of sauce, and first of vvhite sauce.
To make sauce of dry proins.
If you vvill make greene sauce looke in the chapter before, vvhere it is set downe, follovv the order there∣in prescribed.
To make a sauce called Persico.
To make sauce called the floures of broome.
To make sauce of grapes.
To make sauce of mulberies.
To make sauce of red or blacke Cherries.
To make sauce of Barberies.
To make iuice of Barberies to keepe all the Winter.
To make mustard.
To make mustard after the manner of Padoa.
To make mustard vvhich may be carried in Bals.
To make a skie colour sauce in summer.
To make yellow sauce.
To make good garlike sauce.
To make garlike sauce in grape or Cherry time.
To make greene Veriuice.
To make veriuice of Fennel-seed.
To make sauce of yong Roses.
The fourth Booke: Shewing how to dresse all kind of Fish.
To dresse a Carpe.
To dresse Sturgion.
To dresse a Latus or shadovv fish.
To dresse a Sangris or tooth fish.
To dresse a Base.
To dresse a glaucus or corbo grosso fish.
To dresse a Gilthead or gilden pole.
To dresse a Burt or Turbut.
To make sauce of vine branches.
To dresse a Dab.
To dresse a Palmita, vvhich is a kind of Tonny.
To dresse a Treglie a kind of Barble.
To dresse a Goldstrike.
To dresse a Sapony another kind of Goldstrike.
To dresse Smelts.
To dresse a scorpion of the sea.
To dresse a sea Breame.
To dresse a sea Trout.
To dresse a kind of Sturgion called Moreca, or a sea serpent.
To dresse Macarell.
To dresse a Muler.
To dresse a Plaice.
To dresse a Besano an Italian fish.
To dresse a Dogfish.
To dresse Eeles.
To dresse a Mochie, an Italian fish.
To dresse a Sea Creuish.
To dresse Oysters.
To dresse Lampernes.
To dresse a shad or Pilchare.
To dresse Muskels or Cockles.
To dresse a Whiting.
To dresse a Pike.
To dresse a Barble.
To dresse a Grayling.
To dresse Corario marino, a kind of sea Breame.
To dresse a Creuisse.
To make Creuisses full of compound meat.
To dresse the fish called the Lion of the sea.
To seeth the Horne-becke or Pipe fish.
To dresse a Breame.
To dresse a Carpe.
To dresse Salmon.
To dresse Mugilis, in Italian Lasche.
To dresse a kind of Hering, in Italian Lattacini.
To dresse Ruvoglioni, an Italian fish.
To dresse Bachie Cosalze, an Italian fish.
To dresse a Turdus.
To dresse Agoni diuers waies, an Italian fish.
To dresse a Cuttle fish.
To dresse Crabs.
To dresse a Pearch.
To dresse a Tench three waies.
To dresse a great Trout.
To dresse a Lamprey.
You may dresse it another way vpon a spit.
When they be little they should be broiled.
To dresse an Inke horne fish, in Latine Lolligo.
To seeth, fry, and broile a Pike or any other fish all at one time.
To dresse Schinale an Italian fish.
To dresse a kind of meat of the spawne of Stur∣gions, called Chauiale.
To dresse Trouts in manner of Carpes.
To make Botarge, a kind of Italian meat.
To dresse a Tonny.
To dresse a Tonny another way, changing your water.
To dresse a salt Eele.
To dresse a Trout and all freshwater fish, that hath been salted.
To make Tarts in Lent and first of Creuisses.
To make Tarts of Eeles.
To make Tartes of Dates, Almonds, and other things.
To make a Tart of Rice.
To make a Tart of red garden pease.
To make a Tart of the liuer of fishes, and of the fish it selfe.
To make Marchpanes.
To make an Italian meat called Caliscioni.
To make Curds of Almonds in Lent.
To counterfet Lenten Cheese Curds.
To counterfeit Butter.
To counterfeit Egges.
To make Tartes of Chestnuts.
To make Tarts in flesh time, and first to make a white Tarte.
To make a greene Tarte after the manner of Bolognia.
To make a Herboletta of hearbes in the month of May.
To make Tart of Pompeons.
To make Tartes of Peares, Turneps, and Quinces.
To make a kind of meat called Migliacio.
To make Tartes of Elder flowers.
To make Tartes of the small greene thrids that wind about vine branches.
To make Tartes of red Cherries.
To make a fat Tarte with Rice.
To make a Tarte of Wheat floure.
To make a Tarte of meale.
To make a Tarte of Veale, Kid, or Capon.
To make a common Tarte.
To make Tartes or Pies with broth.
To make Gealies of flesh or fish, and of diuers colours in one platter.
To make a Gealie of Creuisses which shall seeme aliue.
To make another faire Gealie.
To make Gealy of fish.
To make Gealie in a little basket.
To make Fritters of Cheese, Egges, and Elder flowers.
To make Fritters of the white of Egges, and of flower and Cheese.
To make fritters of Creame and Curds.
To make fritters of Sage and Bay-leaues.
To make fritters of Apples.
To make fritters of Almonds, with the brawne or flesh of a Henne.
To frie Cheese in a pan.
To make Pancakes in Lent, and first of Elder floures.
To make fritters of bitter hearbes.
To make fritters of Rice.
To make fritters of Figges.
To make fritters of Fish.
To make fritters like fishes.
To make them another way.
To make fritters in another sort.
To make another sort.
To make fritters of Rice like little Pies.
To make fritters full of wind, or pust fritters.
To make them in another manner.
To frie Pistinachie Nuts.
To dresse Egges all manner of waies, and first to make a Pancake.
To make a greene Pancake.
To make another Pancake of hearbes.
To dresse Egges another way.
To poche Egges.
To poche them in milke or wine.
To dresse and fill Egges.
To rost Egges vpon a gredyron.
To rost Egges on a spit.
To frie Egges.
To rost them in whote embers.
To seeth Egges with the shell.
To dress them after the manner of Florence.
Another kind of dressing them.
To prepare Hogges grease.
To make wine of water.
To make sweet white Wine.
To make meat for Nightingales.
To make a composition of Pompeons or Mellons.
To make a Composition of Figs, very cordiall.
To make strong Vineger and quickly.