To boyle Larkes.

TAke sweete Bread, and straine it into a pipkin, & set it on the fire, and put in a péece of Butter, & skimme it as cleane as ye can, and put in spen∣nedge, and Endiue, and cut it a little, and so let it boyle, and put in Pepper, Cloues and Mace, Synamome and Ginger, and a litle Vergious, and when you serue them vp, lay soppes in the dish.

To boile Conyes.

TAke a Cony and perboyle it a litle, then take a good handful of persely and a few swéete hearbes the yolke of iiii. hard egges chop them all together then put in pepper and a fewe currantes, and fill the Conies bellie ful of Butter then pricke her head be∣twéene her hinder legges and breake her not and put her into a faire earthen pot with mutton broth and the rest of the stuffe roll it vp round and put it in withall and so boyle them well together and serue it with soppes

To boyle a Cony.

YOu must boyle your Cony, and streine your Sweete bread into a Pipkin, and put in your meate, skumme it as cleane as you can, and put in a good deale of Endiue, and cut it a litle, and a good péece of But∣ter, and all kind of spices, and a little ver∣gious, and so serue it on soppes.

To boyle Chickins.

FIrst you shall take Chickins and boyle them with grapes and with a racke of Mutton together and let the racke of Mut∣ton boyle before the Chickins one houre and a halfe and then make a bunch of herbs with Rosemarie, Time, Sauory and I∣sope, and also Margerum and binde them fast together, put them in the pot, and when you see your time put in your Chickins with Persely in their bellies and a little sweete butter, vergious, and peper, & when you haue so done boyle your grapes in a lit∣tle pipkin by themselues with some of the broth of the Chickins, but take heede you boyle not them too much nor yet too litle, and then take the yolkes of sixe egges and streine them with a little broth of the pot, and when they are streyned put them in the pipkin to the grapes and stirre them and Page  [unnumbered] when they begin to boyle take them from the fire and stirre them a good while after you haue taken then vp and then haue you Syppets ready in a platter, and lay your meate vpon it, and then take your pip∣kins and grapes and al that is in them and powre it vpon the meate. And after this sort serue it in.

To boyle Mutton and Chickins.

TAke your Mutton and Chickins and set vpon the fire with faire water and when it is well skimmed, take two hand∣full of Cabbadge Lettice, a handfull of cur∣rants a good péece of butter the iuyce of two or thrée leammans a good deale of grosse Pepper and a good péece of Suger, and let them séeth all well together, then take thrée or foure yolkes of egges together harde ro∣sted and straine them with parte of your broth, let them séeth a quantitie of an houre. Serue your broth with meate vpon Sippets.

To boyle Chickins.

STreine your broth into a pipkin, & put in your chickins, and skumme them as cleane as you can, and put in a péece of but∣ter, and a good deale of Sorrell, and so let them boyle, and put in all maner of spices, Page  4 and a little vergyce pycke, and a fewe Barberies, and cut a Lemman in péeces, and scrape a litle Sugar vpon them, and laye them vppon the chickins when you serue them vp, and lay soppes vpon the dish,

An other way to boyle Chickins.

YOu must streine your broth into a Pip∣kin, and set it a boyling, and skumme it and put in a péece of butter, and endiue, and so let it boyle, and a fewe currants, al maner of spices, and so serue it on soppes.

To boyle Plouers.

YOu must streine your swét broth into a pipkin, and set them on the fire, and when they boyle, you must skumme them, and then put in a péece of butter, and a good deale of spinnedge, and a litle persely, and a péece of carret roote cut verie small, and a fewe currants, and so let them boyle, and all manner of spices, and a little white wine, and a litle vergice, and so serue them vpon soppes.

To boyle Teales.

TAke swéete broth and Onions, & shred them, and Spennedge, and put in but∣ter and pepper, and then leyre it with Page  [unnumbered] tostes of bread, with a litle vergious, and so serue it on soppes.

To boile steaks between two dishes.

YOu must put Persely and Currants, and Butter and vergious, two or thrée yolkes of Egges, and Pepper, Cloues and Mace, and so let them boyle together, and serue them vpon soppes.

To boyle a neates tongue.

IN primis, in faire Water and salt, then péele it, and cut it in the middle, and then boyle it in red wine, & fill him full of cloues, and a litle sugar, and then wash it with a litle swéete broth, to doe away the sent of the wine, and you must make a litle red Musket with red wine and pruines boyled together, then streine it, and streine a litle Mustard in a fine cloute together, and so serue it vp.

To boyle a Capon.

PVt the Capon into the pouder béefe pot and when you thinke it almoste tender take a litle potte and put therein halfe wa∣ter and halfe wine, marie, currants, dates, whole mace, vergice, pepper &a litle time.

The boyling of a Capon.

SEeth the Capon it self in water and salt and nothing else and to make the broth Page  5Videl. take strong broth made with béefe or mutton or both, so that it be strong broth & put into it, rosemarie, perselie & time, with iiii. leaues of sage, this let seeth in it a good while, and then put into it small raysons and a fewe whole mace, A quarter of an houre before it be readie to be taken from the fire haue readie sodden foure or v. egges boyled hard take nothing out but the yolks streyne the egges with a litle of the same broth and vergice, haue a litle marie cutte in small péeces, and an apple pared and cutte in small peeces, and if that time of yeare do serue take the best of lettice cutting of the toppes to the white and best, and take a fewe prunes with a few dates two or thrée.

Thus let it séeth a quarter of an houre or more and when it is readie to take vp haue your dish with soppes readie, and the water well strained out of the capon, and then sea∣son the broth with a little pepper, then take it and dish it and scrape vpon it a litle suger laying y^e Prunes round about the dish side.

To boile a Capon with Orenges and Lemmans.

TAke Orenges or Lemmans pilled and cut them the long way, and if you can keepe your cloues whole and put them Page  [unnumbered] into your best broth of mutton or capon with prunes or currants and thrée or foure dates, and when these haue bene well sod∣den put whole pepper great mace, a good péece of suger, some rose water, and eyther white or claret wine and let all these séeth together a while & so serue it vpon soppes with your capon.

To boyle a Capon in whit broth with Almondes.

TAke your Capon with marie bones and set them on the fire, and when they be cleane skimmed take the fattest of the broth, and put it in a little pot with a good deale of marie, prunes, raisons, dates whole maces, & a pint of white wine, then blanch your Almonds and strain them, with them thicken your potte & let it séeth a good while and when it is enough serue it vpon soppes with your Capon.

To boyle a Capon in white broth.

TAke a good Capon and scalde him and trusse him and when he is faire washed put him in your pot, and take a good marie bone too, or if you haue no marie bone take a necke of Mutton and when your capon is halfe boyled take a pottle of the vpper∣most of your broth and put it into a faire Page  6 posnet, Then take two handfulles of fine currants, and viii. dates cut euerie one of them in foure péeces & foure or fiue whole mace, foure sponfulles of vergious, and as much suger as a negge, a litle Time, and a litle Persely, and a litle margerum, and if you haue no Margerum, then one small sprig of rosemarie, bind al your hearbs fast, together, and when you haue cleane wa∣shed them put to the saide hearbes suger, currants, mace, and vergice into your pos∣net and a grated nutmegge, and let them boyle all together, and when it is almost e∣nough haue a small handfull of Almondes blanched and beaten and streyned with a little of the same licor, and put that into your broth a good quarter of an houre be∣fore you take it vp and that will make it white, you must also put in some good pee∣ces of marie, and let not the marie and the dates séeth aboue halfe an houre, you must take a good handful of prunes and tie them in cleane clothes & séeth them in the broth where the Capon is, when you take vp your Capon to serue it in, lay a few sippets in the bottome of your platter and lay a fewe Prunes and Barberies both about the brimme of the platter, and also vpon the Page  [unnumbered] Capon, you may boyle Chickins in the like sort.

To make boyled meates for dinner.

TAke the ribbes of a necke of mutton and stuffe it with margerum, sauery, time, perselie chopped final, currants, with the yolkes of two egges, pepper, & salt, then put it into a posenet with faire water, or else with the liquor of some meate with vineger pepper and salt, and a little butter and so serue it.

To boyle meates for supper.

TAke veale and put it into a posnet with carret roots cut in long peeces then boile it and put thereto a handfull of prunes and crummes of Bread, Then season it with pepper salt and vineger.

To boyle a legge of Mutton with a Pudding.

FIrst with a knife raise the skinne round about til you come to the ioynts & when you haue perboyled the meate, shred it fine with swéete or marie, Perselie, Margerum and penyriall then season it with pepper, and salt, cloues, mace, and synamom, and take the yolkes of ix. or x. egges, and min∣gle with your meate a good handfull of cur∣rants, and a fewe minced dates and put the Page  7 meate into the skinne of the legge of mut∣ton and close it with prickes and so boyle it with the broth that you boyle a Capon and let it séeth the space of two haures.

To boile Pigges feete and Petitoes.

TAke and boyle them in a pint of ver∣gice and bastard take iiii. dates min∣ced with a fewe small raysons then take a litle time and choppe it smal and sea∣son it with a litle synamon and ginger and a quantitie of vergice.

To make a mortis.

TAke almondes and blanche them, and beate them in a Mortar, and boyle a Chickin, and take all the flesh of him and beate it, and streine them together, with milke and water, and so put them into a pot, and put in Suger, and stirre them still, and when it hath boyled a good while, take it of, and set it a cooling in a payle of wa∣ter, and streine it againe with Rose water into a dish.

To boyle a Lambes head and purtenance.

STreine your broth into a pipkin, and set it on the fire, and put in butter, and skumme it as cleane as you can, and put in your meate, and put in endiue, and Page  [unnumbered] cut it a litle, and streine a litle yeaste, and put into it, and currants and prunes, and put in all maner of spices, and so serue it vpon soppes.

To boyle Quailes.

FIrst, put them into a Pot with sweete broth, and set them on the fire: then take a Carret roote, and cut him in péeces, and put into the potte, then take parsely with swéete hearbes, and chop them a litle, and put them into the Potte, then take Sina∣mome, Ginger, Nutmegges, and Pepper, and put in a litle Uergice, and so season it with salt, serue them vpon soppes, and gar∣nish them with fruite.

To make stewed Steakes.

TAke a péece of Mutton, and cut it in péeces, and wash it verie cleane, and put it into a faire pot with Ale, or with halfe wine, then make it boyle, and skumme it cleane, and put into your pot a faggot of Rosemarie and time: then take some Parsely picked fine, and some onions cut round, and let them all boyle together, then take prunes, & reasons, dates, and cur∣rants, and let it boile altogether, and season it with Sinamon and ginger, Nutmegs, two or thrée Cloues and Salt, and so serue Page  8 it on soppes, and garnish it with fruite.

To stewe Calues feete.

TAke calues féete faire blanched and cut them in the halfe, & when they be more then halfe boyled, put to them great raisons, mutton broth, a little saffron and swéete butter, pepper, suger, and some swéet hearbes finely minced, boyle calues féete, shéepes féete, or lambes feete with mutton broth sweete hearbes and Onions chopped fine, butter and Pepper, and when they boyle, take the yolke of an egge and straine it with vergice so serue it.

To stewe a Mallard.

TAke your Mallard and séeth him in faire water with a good marie bone and in cabbadgeworth or cabbadge let∣tice or both or some persneps roots, and car∣ret rootes, and when all these be well sod∣den put in prunes, put in prunes enough and thrée dates, and season him with salt, cloues, and mace, and a little suger & pepper and then serue it forth with syppets & put the marie vpon them, and the whole mace lay on the syppets, and the dates quartered and the prunes and the rootes cut in round slyces, & lay them vpon the sippets also & the cabbadge leaues lay vpon the Mallard.

To make Aloes.

TAke a legge of veale, or mutton, and slice it in thinne slices, & lay them in a plat∣ter and caste on salt, and put thereon the yolkes of tenne egges and a great sort of small raisons and dates, finely minced, then take veniger, and a litle saffron, cloues, and mace, and a litle pepper, and mingle it to∣gether and powre it al about it, and then al to worke it together, and when it is tho∣rowly seasoned put it on a spit, and set plat∣ters vnderneath it, and bast it with butter, and then make a sauce with vineger, and ginger, and suger, and lay the aloes vpon it and so serue it in.

To make Fritters of Spinnedge.

TAke a good deale of Spinnedge, and wash it cleane, then botle it in faire wa∣ter, and when it is boiled, then take it forth and let the water runne from it, then chop it with the backe of a knife, and then put in some egges and grated bread, and season it with suger, sinamom, ginger and pepper, dates minced fine, and currants, and rowle them like a ball, and dippe them in butter made of Ale and flower.

A Fritter to be made in a Moulde.

Page  9TAke Oxe white and mince it fine, then take Dates, and mince them fine, then take Currants, Egges, white grated bread and season it with suger, synamon and gin∣ger, cloues, mace and saffron, and stirre it well together, then driue a thicke cake of paste, and lay in the mould, and fill it with the stuffe, and lay an other cake of past vp∣on it, then iogge it about and so frie it.

To boyle Pigeons in blacke broath.

FIrst roste them a litle, then put them in∣to an earthen pot, with a litle quantitie of swéete Broth, then take Onions, and slyce them, and set them on the Coles with some butter to take away the sent of them, put them into the Pigions, and leyre it with a toste of bread, drawne with Uine∣ger, then put some sweete hearbes halfe cut, and synamom and ginger, and grosse Pepper, and let them boyle, and season them with salt, serue them vppon soppes, and garnish them with fruite.

To smere a Conie.

TAke the Liuers and boyle them, and chop it, and swéete hearbes, apples, and the yolkes of hard egges, and choppe them altogether, and currants, suger, synamom, Page  [unnumbered] ginger and persely, and fill the Conny full hereof, then put her into the sweete broth, and put in sweete butter, then choppe the yolks of hard egges, synamom, ginger, su∣ger, and cast it on the Cony when you serue it vp, season it with salt, serue it on soppes, and garnish it with fruite.

To boyle a Mallard with Cabbedge.

TAke some Cabbedge, and pricke & wash them cleane, and perboyle them in faire water, then put them into a Collender, and let the water run from them cleane, then put them into a faire earthen pot, and as much swéete broth as will couer the Cab∣badge, and sweete butter, then take your Mallard and rost it halfe enough, and saue the dripping of him, then cut him in the side, and put the mallard into the cabbedge, and put into it all your dripping, then let it stew an houre, and season it with salt, and serue it vpon soppes.

To boyle a Ducke with Turneps.

TAke her first, and put her into a potte with stewed broth, then take persely and sweete hearbs, and chop them, and per∣boyle the rootes very well in an other pot, Page  10 then put vnto them swéete butter, Syna∣mome, Ginger, grosse Pepper and whole Mace, and so season it with salt, and serue it vpon soppes.

To make white Estings.

TAke great Otemeale, and lay in milke to stéepe, then put in the yolkes of some Egges, and take Oxe white and mince it sinal, then season it with suger, synamom, ginger, cloues, mace, and saffron, and salt, and so fill them.

To make blacke Puddings.

TAke great otmeale and lay it in milke to steepe, then take shéepes bloud and put to it, and take Oxe white and mince into it, then take a fewe sweete hearbs and two or thrée leeke blades, and choppe them verie small, and put into it then the yolkes of some Egges, and season it with Syna∣mom, ginger, cloues, Mace, pepper and salt, and so fill them.

To make strong broth for sicke men.

TAke a pound of Almonds and blanche them, and beate them in a morter very fine, then take the braines of a capon and beate with it, then put into it a litle creame, and make it to drawe through a strayner, Page  [unnumbered] then set it on the fire in a dish, and season it with rose water and suger, and stirre it.

To boyle a Breame.

TAke white wine, and put it into a pot, and let it séeth, then take your breame, and cut him in the midst, and put him in, then take an Onion and chop it small, then take nutmegs beaten, synamome and gin∣ger, whole mace, and a pound of butter, and let it boyle al together, and so season it with salt, serue it vpon soppes, and gar∣nish it with fruite.

To boyle Muskles.

TAke water and yeste, and a good dish of butter, and Onions chopt, and a little pepper, & when it hath boyled a litle while, then sée that your Muskels be cleane wa∣shed, then put them into the broth shels and all, and when they be boiled wel, then serue them broth and all.

To boyle Stocke fish.

TAke Stockfish when it is well watered, and picke out all the baste cleane from the fish, then put it into a pipkin, and put in no more water then shall couer it, then set it on the fire, and assoone as it beginneth to boyle on the one side, then turne the other side to the fire, and assoone as it beginneth Page  11 to boile on the other side, take it off, and put it into a Colender, and let the water runne out from it, but put in salt in the boyling of it, then take a litle faire water and sweete butter, and let it boyle in a dish vntill it bee something thick, then powre it on the stock∣fish and serue it.

To make bake meates.

TAke a legge of Lambe, and cut out all the flesh, and saue the skinne whole, then mince it fine and white with it, then put in grated bread, and some egges white and all, and some Dates and Currantes, then season it with some Pepper, Syna∣mome, Ginger, and some Nutmegges and Carrawaies, and a litle creame, and tem∣per it all together, then put it into the leg of the Lambe againe, and let it bake a little before you put it into your Pye, and when you haue put it into your pie, then put in a little of the Pudding about it, and when it is almost baked, then put in vergice, su∣ger and swéete butter, and so serue it.

An other bake meate.

TAke a leg of Veale, and cut it in slices, and beate it with the backe of a knife, then take time, margerum and penni∣riall, sauerie, and persely, and one Oni∣on, Page  [unnumbered] and chop them altogether verie smal, then breake in some egges whites and all, and put in your hearbes and season it with pepper, nutmegs and salt, and a litle suger, then stirre them altogether, and then lap them vp like allowes, and cast a fewe cur∣rants and dates, and butter amongst them.

An other bake meate.

TAke two pound of White and a little veale, and mince it together, then take a litle peniriall, sauerie and marge∣rum and vnset Léekes, and chop them fine, and put in some egges and some creame, then stirre it all well together, and season it with pepper, nutmegs and salt, then put it into the pye, and cut the lid, and let it bake till it be drie, then serue it.

To make Marie pies.

MAke fine past, and put in the white of one egge and suger, and when they are made in litle coffins set them into the Ouen vpon a paper a litle while then take them out and put in marie, and then close them vp and pricke them, and set them in a∣gain, and when they are broken serue them with blanche pouder strowed vpon them.

To boyle pie meate.

TAke a legge of mutton & mince it very fine with suet and séeth it in a litle panne or an earthen pot with butter and season it with cloues, mace, great raysons and prunes, and salt, and serue it in a dish, and if you will put in some iuyce of Orenges and lay halfe an orenge vpon it.

To make fine Cakes.

TAke fine flowre and good damaske wa∣ter you must haue no other liquor but that, then take sweete butter, two or thrée yolkes of egges, and a good quantitie of su∣ger, and afewe cloues, and mace, as your Cookes mouth shall serue him, and a litle saffron, and a litle Gods good about a spon∣ful if you put in too much they shall arise, cut them in squares like vnto trenchers, and pricke them well, and let your ouen be well swept and lay them vpon papers and so set them into the ouen, do not burn them if they be three or foure dayes olde they be the better.

To make fine cracknels.

TAke fine flower and a good quantitie of egges as many as wil supply the flowre, then take as much suger as will swéeten the past, and if you will not be at the cost to Page  [unnumbered] rayse it with egges, then put thereto swéet water Synamome and a good quantitie of nutmegges and mace, according to your bread, take a good quantitie of Annis séede, and let all this be blended with your flower, and the putting in of your egges or other moysture, then set on your water and let it be at séething, before you put your Crackenelles in it they will goe to the bottome and at their rising take them out and drie them with a cloth then bake them.

To bake Connies.

HAue fine past readie, wash your Con∣nies, and perboyle them then cast, them into the cold water, then season them, with salt and ginger, laye them into the past and vpon them lay leached, larde close them and bake them.

To bake a brest of Veale.

TAke and breake the bones thereof in the middest and perboyle him and take out the bones, and season him with pepper and salt, and laye him in the coffin with a little sweete butter, and close him vp then make a caudell of the yolkes of an egge and straine it, and boyle it in a chafing dish of coles and season it with su∣ger, Page  13 and put it in the pie and set it into the Ouen againe.

To make a pudding in a breast of Veale.

TAke Peresely, Time, washe them, pricke them, and choppe them small, then take viii. yolkes of egges grated bread and halfe a pint of creame beeing verie swéete, then season it with Pepper, Cloues, and Mace, Saffron, and Sugar smal Rai∣sons and Salt, put it in and Roste it and serue it.

To bake a Gammon of Baken.

TAke a gammon of Baken, water it sixe dayes and perboyle him halfe enough and laye him in presse then take the sword of him and stuffe him with cloues, and sea∣son him with Pepper, and saffron. And close him vp in a standing pie, bake him and so serue him.

To make fine Bysket Bread.

TAke a pound of fine flower, and a pound of suger, and mingle it together, a quar∣ter of a pound of Annis séedes, foure egges, two or thrée sponfuls of rosewater put all these into an earthen Panne. And with a slyce of Woode beate it the space of two Page  [unnumbered] houres, then fill your moulds halfe ful your mouldes must be of Tinne, and then set it into the ouen, your ouen beeing so whot as it were for cheat bread, and let it stand one houre and a halfe, you must annoint your moulds with butter before you put in your stuffe, and when you will occupie of it slice it thinne and drie it in the ouen your ouen beeing no whotter then you may abide your hand in the bottome.

To bake a Turkie and take out his bones.

TAke a fat Turkie, and after you haue scalded him and washed him cleane, lay him vpon a faire cloth and slit him through out the backe and when you haue taken out his garbage, then you must take out his bones so bare as you can, when you haue so done wash him cleane, then trusse him and pricke his backe together, and so haue a faire kettle of séething water and perboyle him a little, then take him vp that the water may runne cleane out from him, and when he is colde, season him with pep∣per and salt, and then pricke him with a fewe cloues in the brest, and also drawe him with larde if you like of it and when you haue made your coffin and laide your Page  14 Turkie in it then you must put some but∣ter in it and so close him vp in this sort you may bake a Goose, a Pheasant, or Capon.

To bake a Kidde.

TAke your Kidde and perboyle him and wash it in vergice and saffron and sea∣son it with pepper, salt, & a litle mace, then lay it in your coffin with swéete but∣ter and the liquor it was seasoned in, and so bake it.

To bake a Mallard.

TAke thrée or foure Onions and stampe them in a morter then strain them with a saucer ful of vergite, then take your mal∣lard and put him into the iuyce of the saide Onions and season him with pepper and salt, cloues and mace then put your mal∣lard into the coffin with the saide iuyce of the onions and a good quantitie of Winter sauorie, a litle time, and persely chopped small and swéete Butter, so close it vp and bake it.

To make a pie of Humbles.

TAke your humbles being perboyled and choppe them verie small with a good quantitie of mutton swéete, and halfe a handfull of hearbes, folowing time, marge∣rum, borage, persely, and a litle rosemarie, Page  [unnumbered] and season the same beeing chopped with pepper, cloues and mace, and so close your pie and bake him.

To bake Red deare.

TAke a hand full of time, and a hand full of rosemarie, a hand full of winter sauo∣rie, a hand full of bay leaues and a hand ful of fennel, and when your liquor seeths that you perboyle your venison in, put in your hearbes also and perboyle your venison vn∣till it be halfe enough, then take it out and lay it vpon a faire boorde that the water may runne out from it, then take a knife and pricke it full of holes, and while it is warme haue a faire traye with vineger therein, and so put your venison therein from morning vntill night, and euer nowe and then turne it vp side downe, and then at night haue your coffin ready, and this done season it with synamome, ginger, and nut∣megges, pepper and salte, and when you haue seasoned it, put it into your coffin, and put a good quantitie of swéete butter into it, and then put it into the Ouen at night, when you goe to bedde, and in the mor∣ning drawe it forth, and put in a saucer full of vineger into your pye at a hole aboue in the toppe of it, so that the vineger may Page  15 runne into euerie place of it, and then stop the whole againe and turne the bottome vpward and so serue it in.

An other bakemeate for Chickins.

FIrst season your Chickins with suger, sinamom and ginger, and so lay them in your pye, then put in vpon them Goosebe∣ries, or grapes, or Barberies, then put in some sweete butter, and close them vp, and when they be almost baked, then put in a Cawdle made with harde egges and white wine, and serue it.

To bake Calues feete.

TAke Calues féete and boyle them and chop them fine, and a pound of white, and chop it with them, then chop an onion smal, and put it in them, then take prunes, dates and currants, and put to them, sea∣son them with Pepper, Nutmegs, and a li∣tle large Mace, then put in some Egges, and stirre it altogether, & put it into a Pye, and let it bake two houres, then put in a litle vergice and suger, and so serue it.

To sowce a Pigge.

TAke white Wine and a litle sweete broth, and halfe a score Nutmegs cut in quarters, then take Rosemarie, Baies, Page  [unnumbered] Time, and sweete margerum, and let them boyle altogether, skum them verie cleane, and when they be boyled, put them into an earthen pan, and the syrop also, and when yee serue them, a quarter in a dish, and the Bayes, and nutmegs on the top.

The order to boyle a Brawne.

TAke your Brawne, and when ye haue cut him out, lay him in faire water foure and twentie houres, and shift it foure or fiue times,, and scrape and binde vp those that you shall thinke good, with Hempe, and bind one handfull of greene Willowes together, and lay them in the bottome of the Panne, and then put in your Brawne, and skumme it verie cleane, and let it boyle but softely, and it must be so tender, that you may put a straw through it, and when it is boyled enough, let it stand and rowle in the panne, and when you take it vp, let it lye in Trayes one howre or two, and then make sowsing drinke with Ale and wa∣ter, and salt, and you must make it very strong, and so let it lie a weeke before you spende it.

To make Almond Butter.

TAke Almondes and blanch them, and beate them in a morter verie small, Page  16 and in the beating put in a litle water, and when they bee beaten powre in water into two pots, and put in halfe into one & halfe into an other, and put in Suger, and stirre them still, and let them boyle a good while, then straine it through a strainer with rose water, and so dish it vp.

To rost an Hare.

YOu must not cut off her head, féete nor eares, but make a pudding in her bel∣lie, and put paper about her eares that they burne not, and when the Hare is rosted, you must take synamom and Ginger, and grated bread, & you must make verie sweet sauce, and you must put in Barberies and let them boyle together.

To make Fritter stuffe.

TAke fine flowre, and thrée or foure egs, and put into the flower, and a péece of butter, and let them boyle all together in a dish or chafer, and put in Suger, syna∣mom and ginger, and rose water, and in the boyling, put in a litle grated bread to make it big, and then put it into a dish, and beate it well together, & so put it into your moulde, and frie it with clarified butter, but your butter may not be too whot nor too colde.

For to bake a Hare.

TAke your Hare and perboile him, and mince him, and then beat him in a mor∣ter verie fine, liuer and all if you will, and season it with all kinde of spices and salt, and doe him together with the yolkes of seuen or eight egges, and when you haue made him vp together, draw larde verie thicke through him, and mingle them alto∣gether, and put him in a Pye, and put in butter before you close him vp.

To preserue Orenges.

YOu must cut your Orenges in halfe, and pare them a litle round about, and let them lye in water foure or fiue dayes, and you must chaunge the water once or twice a day, and when you preserue them, you must haue a quarte of faire wa∣ter to put in your suger, and a litle rose water, and set it on the fire, and scum it ve∣rie cleane, and put in a litle Sinamome, and put in your Orenges, and let them boile a litle while, and then take them out again, and doe soe fiue or sixe times, and when they be inough, put in your Orenges and let your sirroppe stand till it bee cold, and then put your sirrop into your Oren∣ges.

To make all maner of fruit Tartes.

YOu must boile your fruite, whether it be apple, cherie, peach, damson, peare, Mulberie, or codling, in faire water, and when they be boyled inough, put them into a bowle, and bruse them with a ladle, and when they be cold, straine them, and put in red wine or claret wine, and so season it with suger, sinamom and ginger.

To make a Tarte of preserued stuffe.

YOu must take halfe a hundreth of Co∣sterds, and pare them, and cut them, and as soone as you haue cut them, put them into a pot, and put in two or three pound of suger, and a pint of water, and a litle rose water, and stirre them from the time you put them in, vntill the time you take them out againe, or els you mar all, & put it into a dish, and when your Tart is made, put it into the Ouen, and when it is caked, endore it with butter, and throw su∣ger on the top, & then do on your sauce, & set comfets on the top, and so serue it vp.

To make Tartes of Proines.

PUt your proines into a pot, and put in red wine or claret wine, & a litle faire Page  [unnumbered] water, and stirre them nowe and then, and when they be boyled enough, put them into a bowle, and streine them with suger, sy∣namom and ginger.

To make a Tart of Ryse.

BOyle your rice, and put in the yolkes of two or thrée Egges into the Rice, and when it is boyled put it into a dish, and season it with suger, synamom and gin∣ger, and butter, and the iuice of two or thrée Orenges, and set it on the fire againe.

To make a Custard.

BReake your egges into a bowle, and put your Creame into another bowle, and streine your egges into the creame, and put in saffron, cloues and mace, and a litle synamom and ginger, and if you will, some suger and butter, and season it with salt, and melt your butter, and stirre it with the ladle a good while, and dubbe your Custard with dates or currants.

To make a tart of Wardens.

YOu must bake your Wardens first in a Pie, and then take all the wardens and cut them in foure quarters, and coare them, and put them into a Tarts pinched, with your suger, and season them with suger, synamome and ginger, and set them in Page  17 the Ouen, and put no couer on them, but you must cut a couer and lay on the Tarte when it is baked, and butter the Tart and the couer too, and endore it with suger.

To make a tarte with Butter and Egges.

BReake your egges, and take the yolks of them, and take butter and melt it, let it be verie hote ready to boyle, and put your butter into your egs, and so streine them into a bowle and season them with suger.

To make a Tarte of Spinnedge.

BOyle your Egges and your Creame together, & then put them into a bowle, and then boyle your Spinnedges, and whē they are boyled, take them out of the water and streine then into your stuffe before you streine your Creame, boyle your stuffe and then streine them all againe, and season them with suger and Salt.

To make a Tarte of Staweberries.

VVAsh your strawberies, and put them into your Tarte, and season them with suger, synamom and ginger, and put in a litle red wine into them.

To make a Tart of Hippes.

TAke hippes and cut them, and take the séedes out, and wash them verie cleane, and put them into your Tarte, and season them with suger, sinamon and ginger.

So you must preserue them with suger, Sinamom and ginger, and put them into a gellipot close.

To bake the humbles of a Deere

MInce them verie small, and season them with pepper, Sinamom and ginger, and suger if you will, and cloues & mace, and dates, and currants, and if you will, mince Almonds, and put vnto them, and when it is baked, you may put in fine fat, and put in suger, sinamom and ginger, and let it boile, and when it is minced, put them together.

To make a Veale Pye.

LEt your Veale boile a good while, and when it is boiled, mince it by it selfe, and the white by it selfe, and season it with salt and peper, sinamom and ginger, and su∣ger, and cloues and mace, and you must haue proines and raisons, dates and cur∣rants on the top.

For to make Mutton Pyes.

MInce your mutton and your white to∣gether, and when it is minced, season it with pepper, sinamon & ginger, and cloues, and mace, and proines, currants and dates, and reasins and hard egges boyled & chop∣ped verie small, and throw them on the toppe.

To bake calues feet.

SEason them with salt and pepper, and butter, and currants if you wil, and when they be baked, put in a litle white wine and suger, or vineger and suger, or vergious and suger.

To bake Chickins in a Cawdle.

SEason them with salt and pepper, and put in butter, and so let them bake, and when they be baked, boile a few barbe∣ries and proines, and currants, and take a litle white wine or vergious, and let it boile and put in a litle suger, and set it on the fire a litle, and streine in two or thrée yolkes of egges into the wine, and when you take the dish of the fire, put the proines and cur∣rants, and barberies into the dish, and then put them in altogether into the pye of Chickins.

To bake Pigeons.

SEason them with Pepper and Salt and Butter.

To bake a Conie.

SEason him with Pepper and Salt, and put in butter and Currants, and when it is baked, put in a litle vergice and suger into the Pie, and serue it vp.

To bake a Gammon of Bacon to kepe cold.

YOu must first boyle him a quarter of an houre before you stuffe him, and stuffe him with swéete hearbes and harde Egges chopped together, or Parsely.

To bake a Fillet of Beefe to keepe colde.

MInce him verie small, and séeth him with Pepper and salt, and make him vp together accordingly, and put him in your pie, and Larde him verie thicke.

To make fine bread.

TAke halfe a pound of fine suger well beaten, and as much Flower, and put thereto foure Egges whites, and being ve∣ry wel beaten, you must mingle them with Anniseedes bruised, and being all beaten together, put into your mould melting the sawce ouer first with a litle butter, and set Page  18 it in the Ouen, & turne it twice or thrice in the baking.

To bake a Neats tongue.

FIrst pouder the tongue three or foure dayes, and then séeth it in faire water, then blanch it and larde it, and season it with a litle Pepper and Salt, then bake it on Rie paste, and before you cloase vp your pie, strowe vpon the tongue a good quantitie of Cloues and mace beaten in pouder, and vpon that halfe a pounde of butter, then close vp your Pie verie close, but make a round hole in the toppe of the pie. Then, when it hath stoode more then foure houres in the Ouen, you must put in halfe a pint of Vinegor or more, as the Vineger is sharpe, then close vp the hole very close with a peece of past and set it in the Ouen againe.

To make Muggets.

FIrst perboyle them, and take white and chop them both together, and put Cur∣rants, Dates, Sinamome and Ginger, Cloues and Mace, and grosse Pepper and Suger if you will, two or thrée yolkes of Egges, and seeth them all together with Salt, and put in the stuffe into the 〈◊〉 of Mutton, and so put them in dishes, and Page  [unnumbered] take two or thrée egges white and all, and put them on the cawles, and make some pretie sauce for them.

To make Fillets of beef or clods, in stead of red Deare.

FIrst take your Beefe, and Lard it verie thicke, and then season it with Pepper and Salt, Sinamome and ginger, Cloues and Mace good store, with a great deale more quantitie of Pepper and Salt, then you would a péece of Venison, and put it in couered Paste, and when it is baked, take vineger and suger, Sinamom and Ginger, and put in, and shake the Pastie, and stop it close, and let it stand almost a fortnight before you cut it vp.

To make a tart that is a courage to man or woman.

TAke two Quinces, and two or three Burre rootes, and a Potaton, and pare your Potaton, and scrape your rootes and put them into a quart of wine, and let them boyle till they be tender, & put in an ounce of Dates, and when they be boyled tender, Drawe them through a strainer, wine and all, and then put in the yolkes of eight Egges, and the braines of thrée or foure cocke Sparrowes, and streine them into Page  21 the other, and a litle Rose water, and seeth them all with Sugar, Synamom and gin∣ger, and Cloues and mace, and put in a li∣tle sweete butter and set it vpon a chafing∣dish of Coles betweene two platters, and so let it boyle till it be something bigge.

To stew a Cocke.

YOu must cut him in sixe peeces, and washe him cleane, and take Prunces, Currantes and Dates cutte very small, and Reasons of the Sunne, and Suger beaten verie small, Synamome, Ginger and Nutmegs likewise beaten, and a litle maydens haire, cut verie small, and you must put him in a Pipkin, & put in almost a pint of Muskeden, and then your spice and Suger, vpon your Cocke and put in your fruite betweene euerie quarter, and a peece of Golde betwéene euerie peece of your Cocke, then you must make a lidde of wood fit for your Pipkin, and closet it as close as you can with paste, that no ayre come out, nor water can come in, and then you must fill two brasse pots full of water, and set on the fire, and make fast the Pip∣kin in one of the Brasse pottes, so that the Pipkins feete touch not the brasse pot bot∣tom, nor the pot sides, and so let them boyle Page  [unnumbered] foure and twentie howers, and fill vp the pot still as it boiles away, with the other pot that stands by, and when it is boyled take out your Gold, and let him drinke it fasting, and it shall help him, this is ap∣proued.

To preserue all kind of fruites, that they shall not breake in the preseruing of them.

TAke a platter that is plaine in the bot∣tom, and lay suger in the bottom, then Cheries or any other fruite, and so betwene euerie row you lay, throw suger, and set it vpon a pots head, and couer it with a dish, and so let it boyle.

To make a sirroppe for bake∣meates.

TAke Ginger, Cloues and Mace, Nut∣megs, beat all these together very fine, and boile them in good red vineger vn∣till it be somewhat thicke, this being done, drawe your pie when it is hard baked, and a small hole being made in the couer there∣of at the first, with a Tunnell of Past, you must powre the sirroppe into the Pye, that done, couer the hole with paste, and shalb the Pye well, and set againe in the Ouen till it be throughly baked, and when you Page  19 haue drawne it, turne the bottom vpward vntill it be serued:

To rost a Carpe or Tench with a pud∣ding in his bellie.

TAke the Rones of a Pike and choppe them verie small, then put in grated bread, two or thrée Egs, Currants, Dates, Suger, Sinemome and Ginger, and Mace, Pepper and salt, and put it in his bellie, and put him on a Broche, and make swéete sawce with Barberies or Lemmons minced, and put into the swéete sawce, and then put it on the Carpe when you serue him vp.

To make a fresh Cheese and Creame.

TAke a gallon or two of milke from the Cowe and séeth it, and when it doth séeth, put thereunto a quart or two of morning milke in faire cleansing pans, in such place as no dust may fall therein, and this is for your clowted Creame, the next morning take a quart of mornings milke and seeth it, and when it doth séeth, put in a quarte of Creame thereunto, and take it off the fire, and put it into a faire earthen pan, and let it stand vntill it be somewhat bloud warme, but first ouer night put a good Page  [unnumbered] quantitie of Ginger, with Rose water, and stirre it together, and let it settle all night, and the next day, put it into your said bloud warme milke to make your cheese come, then put the Curdes in a faire cloth, with a litle good Rosewater, and fine powder of Ginger, and a litle Suger, so last, great soft rolles together with a thréede, & crush out the Whey with your clouted Creame, and mixe it with fine pouder of ginger and Suger, and sprinkle it with Rose water, and put your Cheese in a faire dish, and put these cloutes round about it, then take a pint of rawe Mike or Creame, and put it in a pot, and all too shake it, vntill it be ga∣thered into a frothe like snowe, and euer as it commeth, take it of with a spoone, and put it in a Collender, then put it vpon your fresh Cheese, and pricke it with Wafers, and so serue it.

THE NAMES OF ALL thinges necessarie for a banquet.
• Suger.
• Sinamome.
• Licoras.
• Pepper.
• Nutmegs.
• All kinde of Comfets.
• Safron.
• Saunders.
• Anniséedes.
• Coleander.
• Orenges.
• Page  23Pomegranat.
• seedes.
• Damaske water.
• Torneseli.
• Lemmans.
• Prunes.
• Rosewater.
• Dates.
• Currants.
• Reasons.
• Cheries con∣serued.
• Barberies cō∣serued.
• Rie flower.
• Ginger.
• Swéete Oren∣ges.
• Paper White and browne
• Cloues and Mace.
• Wafers.
• For your March-panes seasoned and vnseasoned, Spinnedges.

To make manus Christi.

TAke sixe spoonefull of Rosewater, one graine of Amber gréece, and 4. graines of Pearle beaten verie fine, put these thrée together in a Saucer and couer it close, and let it stande couered one houre, then take foure ounces of verie fine Suger, and beate it small, and search it through a fine search, then take a litle earthen pot glased, and put into it a spoonefull of Suger, and a quarter of a spoonefull of Rosewater, and let the Suger and the Rose water boyle together softely, till it doe rise and fall a∣gaine three times. Then take fine Rie flo∣wer, and sift on a smooth borde, and with a spoone take of the Suger, and the Rose wa∣ter, and first make it all into a round Cake, Page  [unnumbered] and then after into litle cakes, and when they be halfe colde, wet them ouer with the same rose water, and then laye on your golde, and so shal you make very good Ma∣nus Christi.

To make a Caudle to comfort the stomacke, good for an old man.

TAke a pint of good Muskaden, and as much of good stale Ale, mingle them to∣gether, then take the yolkes of twelue or thirteene Egges newe laide, beate well the Egges first by themselues, then with the wine and ale, and so boyle it together, and put thereto a quarterns of Suger, and a fewe whole Mace, and so stirre it well, til it seeth a good while, and when it is well sod, put therein a few slices of bread if you wil, and so let it soke a while, and it wil be right good and wholesome.

To make a Trifle.

TAke a pint of thicke creame, and sea∣son it with Suger, and Ginger, and Rosewater: so stirre it as you would then haue it, and make it luke warme in a dish on a Chaffingdish and coales: and after put it into a siluer péece or a bowle, and so serue it to the boorde.

To make Marmelat of Quinces.

YOu must take a pottle of water, and foure pound of Suger, and so let them boyle together: and when they boyle, you must skumme them as cleane as you can: and you must take y^e whites of two or thrée Egges, and beate them to froth, and put the froth into the pan for to make the skum to rise, then skumme it as cleane as you can, and then take off the kettle and put in the Quinces, and let them boyle a good while, and when they boyle you must stirre them stil, & when they be boyled you must boxe them vp.

To make butter paste.

TAke floure, and seuen or eight Egges, and colde butter & faire water, or Rose∣water, and Spices (if you will) and make your paste and beate it on a boord: & when you haue so done, deuide it in two or three péeces, and driue out the péece with a row∣ling pinne, and doe with butter one 〈◊〉 by another, and then folde vp your past•••∣pon the butter and driue it out againe; 〈◊〉 so doe fiue or sixe times together, and 〈◊〉 not cut for bearings, and put them int•〈◊〉 Ouen, and when they be baked scra••••¦ger on them and serue them.

To make Fritter stuffe.

TAke fine flower, and thrée or foure egges and put into the flower, and a peece of Butter, and let them boyle altogether in a dish or a Chafer, and put in Suger, Sy∣namom, and Ginger, and Rosewater, and in the boyling put in a little grated bread to make it bigge, and then put it into a dish and beate it wel together, and so put it into your mould, and frie it with clarified but∣ter, but your butter may not be to whotte nor too colde.

To make a made dish of Artechokes.

TAke your Artechokes and pare away all the top euen to the meate and boyle them in sweet broth till they be somewhat tender, and thē take them out, and put them into a dish, and séeth them with Pepper, ••namom and Ginger, and then put in 〈◊〉 dish that you meane to bake them in, 〈◊〉•ut in Marrowe to them good store, 〈◊〉 let them bake, and when they be ba∣〈…〉t in a little vineger and Butter, and 〈◊〉 thrée or foure leaues of the Artechoks 〈◊◊〉 dish when you serue them vp, and 〈◊〉 Suger on the dish.

To frie Bakon.

TAke Bakon and slice it verie thinne, & cut away the leane, and bruse it with the backe of your knife, and frie it in sweete Butter, and serue it.

To frie Chickins.

TAke your Chickins and let them boyle in verie good swéete broath a pretie while, and take the Chickens out, & quar∣ter them out in péeces, and then put them into a Frying pan with swéete Butter, and let them stewe in the pan, but you must not let them be browne with frying, and then put out the butter out of the pan, and then take a little swéete broath and as much Vergice, and the yolkes of two Egges, and beate them together, and put in a litle Nutmegges, Synamom and Ginger, and Pepper into the sauce, and then put them all into the pan to the Chickens, and stirre them together in the pan, and put them in∣to a dish and serue them vp.

To make a boyled meate after the French waies.

TAke Pigions and larde them, and then put them on a Broach, and let them bee halfe rosted, then take them off the Broach, and make a pudding of sweete hearbes of Page  [unnumbered] euerie sorte a good handfull, and chop Oxe white amongst the hearbes verie smal, and take the yolkes of fiue or sixe Egges and grated bread, and season it with Pepper, synamom and ginger, cloues and Mace, suger, and currants, and mingle all toge∣ther, and then put the stuffe on the pigeons round about, and then put the pigeons into the cabbeges that be perboyled, and binde the cabbege fast to the Pigeons, and then put them into the pot where you meane to boyle them, and put in Béefe broth into them, and cabbeges chopped small, and so let them boyle, and put in Pepper, Cloues, and Mace, and pricke the Pigions full of Cloues before you put the pudding on thē, and put a péece of Butter, Sinamom, and Ginger, and put a litle Vineger and white wine, & so serue them vp, and garnish them with fruite, and serue one in a dish, and but a litle of the broth you must put into the dish when you serue them vp.

To make a Sallet of all kinde of hearbes.

TAke your hearbes and picke them very fine into faire water, and picke your flo∣wers by them selues, and wash them all cleane, and swing them in a strainer, and Page  26 whē you put them into a dish, mingle them with Cowcumbers or Lemmons payred and sliced, and scrape Suger, and put in vineger and Oyle, and throw the flowers on the top of the Sallet, and of euery sorte of the aforesaid things, and garnish the dish about with the foresaide thinges, and hard Egges boyled and laide about the dish and vpon the Sallet.

A sauce for a Conie.

CVt Onions in rundels and frie them in butter, then put to them wine vine∣ger, salt, ginger, camimel and pepper, and a litle suger, and let it boyle til it be good and fast, then serue it vpon the Conie.

To make a Sallet of Lemmons.

CVt out slices of the péele of the Lem∣mons long waies, a quarter of an inch one péece from an other, and then slice the Lemmon very thinne, and lay him in a dish crosse, and the peeles about the Lemmons, and scrape a good deale of suger vpon them, and so serue them.

To make a Sausedge.

TAke Martinmasse Béefe, or if you can not get it, take fresh Béefe, or the leane of Bacon if you will, and you must mince Page  [unnumbered] very smal that kinde of flesh that you take, and cut Lard & put into the minced meate, and whole Pepper, and the yolkes of seuen Egges, and mingle them altogether, and put the meate into a gut very salt, and hang him in the Chimney where he may drie, and there let him hang a moneth or two before you take him downe.

To make a Pie.

FIrst perboile your flesh and presse it, and when it is pressed, season it with pepper & salt whilest it is whot, then larde it, make your Paste of Rye flower: it must be verie thick, or else it will not hold, when it is sea∣soned and larded lay it in your Pye, then cast on it before you close it a good deale of Cloues and Mace beaten small, and throw vpon that a good deale of Butter, and so close it vp: you must leaue a hole in the top of the lid, & when it hath stand two houres in the Ouen, you must fill it as full of vi∣neger as you can, and then stoppe the hole as close as you can with paste, and then set it into the Ouen againe: your Ouen must be very whot at the first, & that your Pies will kéepe a great white, the longer you keepe them, the better they will be: when they be taken out of the Ouen and almost Page  27 colde, you must shake them betwéene your handes, and set them with the bottome vp∣ward, and when you set them into the O∣uen, be well ware that one Pye toucheth not another by more thē ones hand bredth: Remember also to let them stand in the O∣uen after the vineger be in two houres and more.

To make white broth with Almondes.

FIrst looke that your meate be clean wa∣shed, and then set it on the fire, & when it boyleth scumme it cleane, and put some salt into the pot, then take rosemarie, time, Isope and margerum, and bind them toge∣ther, and put them into the pot, and take a dish of sweete butter, and put it into the pot amongest your meate, and take some whole mace, and binde them in a clout, and put them into the pot with a quantitie of vergice, and after that take a quantitie of Almondes as shall serue the turne, blanche them, and beate them in a morter, and then straine them with the broth your meate is in, And when these Almondes are strained put them in a pot by them selues with some Suger, and a little Ginger, and also a lit∣tle Rose water, and then stirre it while Page  [unnumbered] boyle, and after that take some slyced oren∣ges, without the kernelles, and boyle them with the broth of the pot vpon a chaffing dish of Coles, with a litle suger, and then haue some sippets ready in a platter, & serue the meate vpon them, & put not your Al∣mondes in till it be readie to be serued.

To make pottage to loose the body.

TAke a chicken and séeth it in running water, then take two handfuls of violet leaues, and a good prety sort of reasons of the Sunne, picke out the stones, and seeth them with the chickins, and when it is wel sodden, season it with a litle salt and streine it and so serue it.

To make another very good po∣tage to be vsed in the Morning.

TAke a chickin and seeth it in faire water and put to it violet leaues a handfull or two, or else some other good hearbes, that you like in the stead of them, and so let them séeth together till the chicken be ready to fall a péeces then straine it, and cut thinne péeces of bread, and seeth in it till the bread be verie tender, and then season it with salt. And on the fish day séeth the hearbes as Page  28 before in faire running water & straine it & séeth bread as before in it, & season it with salt and put in a péece of butter.

To boile diuerse kindes of Fishes.

BRet, Conger, Thornebacke, plaice, fresh Samon all these you must boyle with a litle faire water and vineger, a litle salt, & bayleaues, and sauce them in vineger, and a litle of the broth that they are sodden in with a litle salt, and as you see cause shift your sauce, as you do béefe in brine, and al∣so fresh Sturgion, séeth it as is aforesaide, and sauce it as ye did the other, and so ye may kéepe it halfe •••eare are with chaunging of the sauce, and salt Sturgion séeth it in water & salt, and a litle vineger, and let it be cold, and serue it forth with vineger, and a litle Fenell vpon it but first or ye séeth it, it must be watered.

To make broth for one that is weake.

TAke a legge of veale and set it ouer the fire in a gallon of water skimming it cleane, when you haue so done put in thrée quarters of a pound of small reasons, halfe a pound of prunes, a good handfull of bur∣rage, as much langdebéefe, as much mintes Page  [unnumbered] and the like quantitie of harts-tongue, let all these séeth together till all the strength of the flesh be sodden out, then straine it so cleane as you can, and if you thinke the pa∣tient be in anie heats, put in violet leaues and sauorie as you do with the other herbs.

To boile a Capon with a Syrrope.

BOile your Capon in swéete broath, and put in grosse Pepper and whole Mace into the Capons bellie, and make your sir∣rope with Spinnage, White Wine, and Currants, Sugar, Sinamome and Gin∣ger, and swéete Butter, and so let them boyle, and when your Capon is readie to serue put the Sirrope on the Capon, and boyle your spinnage before you make your Sirrope.

To dresse a hare.

VVAsh her in faire water, perboile her, then lay her in cold water, then lard her and rost her, and for sauce take red wine, salt, vineger, ginger, pepper, cloues and mace, put these together, then mince onions and apples and frye them in a panne, then put your sauce to them with a litle suger, and so let them boile together, and then serue it.

To bake a Hare.

TAke your Hare and perboile him, and mince him, & then beat him in a mor∣ter verie fine, liuer and all if you will, and season him with all kinde of spice and salt, and doe him together with the yolks of seuen or eight egges, when you haue made him vp together, draw Lard verie thicke through him, or cut the Lard and mingle them altogether and put him in a Pye, and put in butter before you close him vp.

To roste Deares tongues.

TAke Deares tongues and lard them, and serue them with sweete sauce.

To make Blewmanger.

TAke to a pint of creame twelue or six∣téene yolks of egges, and straine them into it, and séeth them well, euer stirring it with a sticke that is broad at the end but be∣fore you seeth it put in suger, and in the sée∣thing tast of it that you may if néed be put in more suger, and when it is almost sodden put in a litle rose water▪ that it may taste therof, and séeth it well till it be thicke, and then straine it againe if it hath neede, or els put it in a faire dish and stirre it till it bee almost cold, and take the white of all the egges and straine them with a pint of Page  [unnumbered] Creame and séeth that with suger, and in the end put in rosewater as into the other, and séeth it till it be thicke inough, and then vse it as the other, and when ye serue it ye may serue one dish and another of the other in rolles, and cast on Biskets.

To make peascods in Lent.

TAke Figs, Kaisons, and a few Dates and beate them verie fine, and season it with Cloues, Mace, Sinamom and Ginger, and for your paste séeth faire water and Oyle in a dish vpon coales, put therein saffron and salt and a litle flowre, fashion them then like peascods, and when ye will serue them, frye them in Oyle in a frying panne, but let the Oyle be verie hote, and the firesoft for burning of them, and when yee make, them for flesh dayes, take a fillet of veale and mince it fine, and put the yolkes of two or thrée raw egges to it, and season it with pepper, salt, cloues, mace, ho∣nie, suger, sinamom, ginger small raisons, or great minced, and for your paste, butter, the yolke of an egge, and season them, and frye them in butter as ye did the other in Oyle.

To bake Quinces, Peares and Wardons.

TAke and pare and coare them, then make your paste with faire water and butter, and the yolke of an egge▪ then set your Oringes into the paste and then bake it well, fill your paste almost full with Si∣namom, ginger and suger. Also Apples must be taken after the same sort, sauing that whereas the core should be cut out they must be filled with butter cuerie one: the hardest Apples are best, and likewise are Peares and Wardons, and none of them all but the wardons may be parboiled, and the Ouen must be of a temperate heate, two houres to stand is inough.

To make a Tarte of Spinadge.

TAke Spinadge and séeth it stalke and all, and when it is tenderly sodden▪ take it off, and let it drayne in a Col∣liander, and then swing it in a cloute and stamp it and straine it with two or three yolks of egges, and then set it on a chasing▪ dish of coales and season it with butter and suger, and when the paste is hardened in the Ouen put in this Comode strake it euen.

To make blame mangie.

TAke all the braine of a Capon & stampe it in a morter fine, and blanched Al∣monds, and sometimes put to them rose water, and season it with pouder of sina∣mom, ginger, and suger, and so serue it.

To make a Tarte of a neare of Veale.

TAke two pound of great raisons, and wash them cleane, and picke them, and take out the stones of them, and take two kidneys of veale, and a péece of the legge which is leane, and boile them altogether in a pot with the straint of the broth of mut∣ton, and boile it, and let it boyle the space of one howre, then take it vp and choppe it fine, and temper it with cromes of bread finely grated, and take nine yolkes of egs & temper them altogether & season them with sinamom, ginger, suger and small raisons, great raisons minced, dates and saffron. Then take fine flowre and water and thrée yolkes of egges, butter and saffron, and make them like a round tarte close with a couer of the same paste, and set him in the Ouen, and let him stand one howre, then take him forth, and indore it with butter, Page  31 and cast a pouder of sinamom, ginger and suger and so serue it.

To make a Tarte of Straw∣beries.

TAke Strawberies and wash them in claret wine, thicke and temper them with rosewater, and season them with Si∣namom, suger and ginger, and spread it on the Tart and endore the sides with butter, and cast on suger and biskets and serue them so.

To make a close Tarte of Cheries.

TAke out the stones, and lay them as whole as you can in a chardger, and put mustard in, sinamom and ginger to them, and laie them in a Tarte whole, and close them, & let them stand thrée quar∣ters of an houre in the Ouen, then take a sirrop of Muskadine and damaske water and suger, and serue it.

To make a close Tart of greene pease.

TAke halfe a pecke of gréene pease, sheale them and seeth them and cast them into a colliander, & let the water goe from them, then put them into the Tart whole & season them with pepper, saffron and salt and a dish of swéet butter close and bake him al∣most one houre, then draw him and put to Page  [unnumbered] him a litle dergice and shake them and set them into the Ouen againe and so serue it.

To make a Tarte of Damsons.

TAke Damsons and séeth them in wine, and straine them with a litle creame, then boile your stuffe ouer the fire till it be thicke, put thereto suger, sinamom and gin∣ger, but set it not in the Ouen after but let your paste be baked before.

To make a florentine.

TAke the kidneies of a loine of veale that is rosted, and when it is cold shredde it fine and grate as it were halfe a manchéete verie fine, and take eight yolkes of egges, and a handfull of currants, and eight dates finely shred, a litle sinamom, a litle ginger, a litle suger & a litle salt, and mingle them with the kidneys, then take a handfull of fine flower and two yolkes of egges, and as much butter as two egges, and put into your flower, then take a litle séething lic∣quor, and make your paste and driue it a∣broad verie thinne, then strake your dish with a litle butter, and lay your paste in the dish & fill it with your meat, then draw another shéet of paste thinne and couer it withall, cut it handsomly vpon the top, and by the sides, and then put it into the Ouen, Page  32 and when it is halfe baked draw it out, and take two or thrée feathers, and a litle rose water, and wet all the couer with it, and haue a handfull of suger finely beaten, and straw vpon it, and see that the rose water wet in euerie place, and so set it in the ouen againe, and that will make a faire ise vpon it, if your Ouen be not hote inough to reare vp your ise, then put a litle fire in the O∣uens mouth.

To make Almond butter after the best and newest fashion.

TAke a pound of Almonds or more, and blanch them in cold water or in warme as you may haue leasure, after the blan∣ching let them lye one houre in cold water, then stamp them in faire cold water as fine as you can, then put your Almonds in a cloth, and gather your cloth round vp in your handes, and presse out the iuice as much as you can, if you thinke they be not small inough beat them againe and so get out milke so long as you can, then set it o∣uer the fire, & when it is readie to séeth put in a good quantitie of salt, and rosewater that will turne it, after that is in, let it haue one boyling, and then take it from the fire, and cast it abroad vpon a linnen cloth▪ Page  [unnumbered] and vnderneath the cloth scrape of the whay so long as it will runne, then put the butter together into the middest of the cloth, binding the cloth together, and let it hang so long as it will drop, then take pee∣cees of suger so much as you thinke will make it swéet, and put thereto a litle rose water so much as you will melt the suger, and so much fine pouder of saffron as you thinke will collour it, then let both your su∣ger and saffron stéepe together in the litle quantitie of rose water, and with that season vp your butter when you will make it.

To make Oister Chewets.

TAke a pecke of Oisters and wash them cleane, then sheal them & wash them faire in a Culliander, and when they be sodden straine the water from them, and chop them as small as pie meat, then sea∣son them with pepper, halfe a pennie worth of claues and mace, halfe a peny worth of sinamom and ginger, and a penie worth of suger, a litle saffron & salt, then take a hand∣full of small raisons, sixe dates minced smal and mingle them altogether, then make your paste with one pennie worth of fine flower, tenne yolkes of egges, a halfe pen∣niworth Page  33 of Butter with a little saffron and boyling water, then raise vp your chewets and put in the bottom of euerie one of them a litle butter, and so fill them with your stuffe, then cast proines, dates, and small raisons vpon them, and being closed, bake them: let not your Ouen be two hote for they will haue but litle baking, then drawe them and put into euerie one of them two spoonefull of vergice and butter, and so serue them in.

To make a Tart of Medlers.

TAke medlers that be rotten, and stamp them, then set them on a chaffing dish and coales, and beat in two yolkes of egges, boyling it till it be somewhat thicke, then season them with suger, sinamom and ginger, and lay it in past.

To make a Quinces moyse, or Wardens moyse.

YOu must rost your wardens or quin∣ces, and when they be rosted pill them▪ and strain them together, and put in suger Sinamom and Ginger, and put it in a plate, and then smooth it with a knife, and scrape a litle suger on the top, and nicke a litle with a knife.

To make an other pretie dish, with dates, and the iuice of two or three Orenges.

STraine them into a dish, and so make Chambers of paste vpon a sticke, put the stickes vpon a loafe of bread, and so drie them in the Ouen, and then clarifie a litle butter and frie them in it, and laie them in a dish and scrape suger on them.

To make hypocrase.

TAke a gallon of white wine, suger, two pound of sinamom, ij. ^d. ginger. y. ^d. long pepper. ij. ^d. mace. ij. ^d. not brused graines, ij. ^d. gallingall, i. ^d. ob. cloues not brused, you must bruse euerie kind of spice a litle, & put them in an earthen pot all a day, & then cast them through your bags two times or more as you sée cause, and so drinke it.

To make marmalet of Quinces.

TAke verie good Quinces and pare them and cut them in quarters, then core them cleane, and take heed it be not a stony Quince, and when you haue pared and co∣red them, then take two pintes of running water and put it into a brasse pan, casting away eight spoonfuls of one of the pintes, then waigh thrée pound of fine suger & beat Page  34 it, and put it into the water, make your fire where you may haue a good light, not in a chimney, then set on your pan vpon a tre∣uet, and when your suger and water begin∣neth to boile, you must skimme it cleane, then put in sixe spoonfuls of rose water, and if there rise anie more skumme, take it off and so put in your thrée pound of quinces, and let them boile but softly, and if you see the colour waxe somwhat déepe, now & then with a faire slice be breaking of them, and when your liccor is well consumed away, and the colour of your quinces to growe fairer, then be still sturring of it, & when it is inough you shall sée it rise from the bottom of your pan in ttirring of it, and so boxe it, & ye shall haue it to be good marmalet and a verie orient colour, if you will you may put some muske into it, some rose water, & rubbe your boxe withall, it will giue it a pretie sent, and it is a verie good way.

To make a sirrop of Quinces to comfort the stomake.

TAke a great pint of the iuice of Quinces, a pound of suger, and a good halfe pint of vineger, of ginger, y^e waight of fiue grotes, of sinamom, the waight of sixe grots, of pep∣per, the waight of thrée grotes, & two pence.

To make Marmalet of Quinces.

TAke verie good Quinces and paire them & cut them in quarters, then core them cleane, & take heed it be not a stony quince, and when you haue pared and cored them, then take two pints of running water, and put it into a brasse, casting away eight spoonefulls of one of the pints, the waight of foure pound of fine suger, & beat it & put it into the water: make your fire where you may haue good light, & not in the chimney, then set ouer your pan vpon a Treuet, and when your suger and water beginneth to boile you must straine it cleane, then put in sixe spoonefull of rose water, and if there rise anie more skimme, take it off and put it in∣to boxes.

To make Codamacke of Quinces.

TAke fine quartes of running water, & a quart of french wine, put them together, then take quinces and paire them and cut them till you come at y^e coares, then waigh ten pound of the quinces, and put them into your pan of water and wine and boile them ouer a quicke fire till they be tender, kee∣ping your panne verie close couered, then take a peece of fine canuas & put your quin∣ces and liquor in it, and when your sirroppe Page  35 is all runne through, put in so much fine su∣ger as will make it sweet, and set it ouer a quicke fire againe, stirring with a sticke till it be so thicke that a drop will stand vp∣pon a dish, then take it from the fire, and put it in Boxes.

To make cast creame.

TAke milke as it commeth from the cow▪ a quart or lesse, and put thereto raw yolkes of egges, temper the milke and the egges together, then set the same vpon a chafingdish and stirre it that it courd not, and so put suger in it, and it will be like creame of Almonds, when it is boyled thicke enough cast a litle suger on it, and sprinkle Rose water thereupon, and so serue it,

To make good Resbones.

TAke a quart of fine flower, lay it vpon a faire board and make a hoale in the middest of the flower with your hand, and put a spoonefull of Ale yeast thereon, and ten yolkes of egges, & two spoonefuls of si∣namom & one of ginger, and one of cloues and mace, and a quartern of suger finely beaten, and a litle saffron, & halfe a spoone∣full of salt, then take a dish full of butter, melt it and put it into your flower, and Page  [unnumbered] therewithal make your paste as it were for mancheat, and mould it a good while, & cut it in péeces of the bignes of Ducks egges, and so mould euerie peece as a mancheat, & make them after the fashion of an inckhorn broad aboue and narrow beneath, then set them in the Ouen, and let them bake thrée quarters of an houre, then take two dishes of butter and clarifie it vpon a soft fire, then draw it out of the Ouen, and scrape the bot∣tom of them faire and cleane, and cut them ouerthwart in foure péeces, and put them in a faire charger, and put your clarified butter vpon them, and haue sinamom and ginger readie by you, and suger beaten ve∣rie small, and mingle altogether, and euer as you set your péeces together, cast some of your suger, sinamom & ginger vpon them, when you haue set them all vp, lay them in a faire platter, & put a litle butter vpō them, & cast a litle-suger on them, & so serue them.

To make a vaunt.

TAke marie of béefe as much as you can hold in both your hands, cut it as big as great dice, then take dates and cut them as bigge as small dice, then take fortie prunes and cut the fruites from the stones, then take halfe a handfull Page  36 of small raisons, wash them cleane and pricke them, and put your marie in a faire platter, and your Dates, Prunes and smal raisons, then take twentie yolks of Egges, and put in your stuffe before rehearsed, then take a quarterne of Suger or more, and beat it small and put in your marrow, then take two spoonefulles of Sinamon and a spoonefull of Ginger, and put them to your stuffe & mingle them altogither, then take eight yolkes of egges, and foure spoonefuls of Rosewater, straine them and put a little suger in it, then take a faire frying panne and put in a litle peece of butter in it, as much as a walnut, & set it vpon a good fire, and when it looketh almost blacke, put it out of your panne, and as fast as you can put halfe of your egges in the middest of your panne, and frie it yellowe, and when it is fried, put it into a faire dish, and put your stuffe therein, and spred it all the bot∣tome of your dish, and then make another vaunt euen as ye made the other, and set it vpon a faire boord, cut it in pretie péeces, of the length of your litle finger, as long as your vaunt is, and lay it vpon your stuffe after the fashion of a litle windowe, and then cutte off the endes of them as much Page  [unnumbered] as liefh without the inward compasse of the dish, then set the dish within the Ouen, or in a baking panne, and let it bake with lea∣sure, and when it is baked enough, the mar∣rowe will come faire out of the vaunt to the brimme of the dish, then drawe it out, and caste a little Suger on it, and so serue it in.

To preserue Quinces whole.

TAke a pottle of faire water, and put it into a cleane panne, and beate iij. pound of fine suger, and put into it, then set it on the fire, and when you haue skimmed it, put in twelue spoonefuls of rosewater, then take x. faire Quinces, and pare them, and core them cleane, then put them into your syrrup, aud so couer them verie close for the space of two houres with a faire platter, and let them boyle a good pace at the two houres, and vncouer them, and looke whe∣ther you finde them tender, and that they haue a faire crimson colour, then take them vp and lay them vpon a faire platter, coue∣ring your syrruppe againe, And let it séeth while it be somewhat thicke, then put your Quinces into your syrrup againe, and so haue a faire gallie pot, and put in both your syrrup and quinces as fast as you can, and Page  37 couer your potte close that the heate goe not foorth, you must not put them in a glasse for it will breake.

To preserue Peare Plummes.

FIrst take two pound and a halfe of fine Suger, and beate it small, and put it in∣to a pretie brasse potte with xx. spoonefulles of rosewater, and when it boyleth skimme it cleane, then take it of the fire, and let it stand while it be almost colde then take two pound of peare plummes, and wipe them vpon a faire cloth, and put them into your syrruppe when it is almost colde, and so set them vpon the fire againe, and let them boyle as softely as you can when they are boyled enough the kernelles wilbe yellow, then take them vp, but let your syrrup boile till it be thicke, then put your plummes vp∣pon the fire againe, and let them boyle a walme or two, so take them from the fire, and let them stande in the vessell all night, and in the morning put them into your pot or glasse and couer them close.

To preserue Orenges.

CHuse out the fairest, and the heauiest, that is ful of liquor, & cut them full of litle specks, then make a litle round hole in the stalke of the Orenge, and breake the Page  [unnumbered] stringes of the meate of the Oringes & close the meat to the sides of your Oringes with your finger, then will part of the iuice and kirnels come out, and laie them in water thrée daies and thrée nights, then take them out, and set a pan with water ouer the fire, and when it séeths, put in your Orenges, let them not seeth too fast, then you must haue another panne with water ready see∣thing to shift your orenges out of the other water, whē they haue sodden a prety while and so haue one panne after another to shift them still vpon the fire x. or xij. times to take away the bitternesse of the Orenges, and you must kéepe them as whole as you can in the boyling, and then take them vp one by one, & lay them vpō a platter the hole downeward, that the water may runne the clearer out of them, then let them stand so vntill you haue boyled your syrrup, ready for them. Nowe to make your syrrup take to euerie two Orenges, a pint of water, & a pound of suger, let your suger be finely bea∣ten before you put it into your licor, & looke that the kettell you boyle them in, be swéet brasse, then take x. whites of egges, and put them into your kettle with your licor and suger, and beate your whites of egges, and Page  38 the liquor together a good quarter of an houre, then set your liquor vpon a soft fire of coales, and let it séeth so soone as you can, hauing a faire skymmer, and a Coliander ready, and set your Coliander in a faire ba∣son, and as your whites of egges riseth in skumme take them vp with your skimmer and put them in your Colliander, and you shall haue a great quantitie of syrrup come from your skumme through your Colian∣der into your Bason, & that you must saue and put it into your kettle again, and when your great skumme is off, there will arise still some skumme, which you must take off with a skymmer, as cleane as you can, & when your syrrups hath sodden a prety while, then put in your Orenges, and let them boyle softly, till you thinke they be e∣nough, & the sirrup must be somwhat thick, then let your Orenges stand all night vpon the fire, but there must be nothing but im∣bers. And in the morning take them vp, and put them in Glasses or Gallie pottes.

To preserue Cheries.

TO euery pound of Cheries take a pound of suger, that done take a fewe Cheries and distreine them to make your syruppe, and to euerie pound, a pound of Suger, and Page  [unnumbered] Cheries, take a quarter of a poūd of syrrup, and this done take your syrrup and Suger, and set it on the fire, then put your Cheries into your sirrup, and let them boyle fiue se∣ueral times, and after euerie boiling skum them with the backeside of a spoone.

To preserue Gooseberies.

TAke to euerie pound of Gooseberies, one pound of Suger, then take some of the Gooseberies and distraine them, then take the syrrup, and to euerie pound of Goosebe∣ries take halfe a pound of sirrup, then set the suger, and the sirrup ouer the fire, and put in the gooseberies, and boyle them foure se∣uerall times and skumme them cleane.

To make Apple moyse.

ROste your apples, and when they bee rosted, pill them and streine them into a dish, and pare a dozen of Apples and cut them into a chafer, and put in a litle white wine and a litle Butter, and let them boyle till they be as soft as Pap, and stirre them a litle, and streine them to some Wardens rosted and pilled, and put in Suger, Si∣namom and Ginger, and make Diamonds of Paste and lay them in the Sauce, then scrape a little Suger vppon them in the dish.

A pouder peerelesse for woundes.

TAke Orpiment and Uerdigréece, of ech an ounce, of Uitrial burned till it be red two ounces, bray each of them by it self in a Brasen morter as small as flower, then mingle them altogether that they appeare all as one, and kéepe it in Bagges of Lea∣ther well bound, for it will last seuen yeare with one vertue, & is called Pouder péere∣les, it hath no péere for working in Chirur∣gerie: for put this pouder in a wounde, whereas is dead flesh, and lay scrapt Linte about it, and a Plaister of Duiflosius next vnderneath written, and it, &c. The rest wanteth.

A medicine for the Megrime, Impo∣stume of the Rewme, or other diseases in the head.

TAke Pellitorie of Spaine the weight of a groate, halfe so much Spegall, beate these in pouder, take the tops of Isope, of Rosemarie with the flowers, thrée or foure leaues of Sage in the hole, of these hearbes one small handfull, boyle all these hearbes with the Spices in halfe a pint of White wine, and halfe a pinte of Uineger of Roses, vntill one halfe of the liquour be Page  [unnumbered] consumed, then streyne forth the hearbes, and set the liquor to coole, and being colde put thereunto thrée spoonefull of good Mu∣starde, and so much honey as will take a∣way the tartnes of the medicine, and when the patient feeleth any paine in his head, take a spoonefull thereof and put it into his mouth, and holde it a pretie while gar∣gasing, and then spit it forth into a vessell, and so vse to take ten spoonefulles at one time in y^e morning fasting, vsing this three daies together: when they feele themselues troubled with the Rewme, at the fall and spring of the leafe is best taking therof, and by the grace of God they shall finde ease.

You must keepe this same medicine ve∣rie close in a glasse, whose goodnesse will last ten dayes, & when you take it, warme it as Milke from the Cowe.

A Copie of Doctor Ste∣phans water.

TAke a gallon of Gascoigne wine, then take Ginger, Galingale, Camamill, Sinamome, Graines, Cloues, Mace, and seedes, Fennell seedes, Carraway seedes, of euerie of them one dramme, that is two Page  40 pence halfe peny weight, then take Suger minced, red Roses, Time, Pellitorie of the wall, wilde Margerum, Peniriall, Peny∣mountain, wild Time, Lauender, Auens, of euerie of them one handfull, then beate the spice small and bruse the hearbes, and put all to the wine, and let it stand twelue houres stirring of it diuers times, then still it in a Limbecke, and keepe the first pint of water by it selfe, so is it best, then will come a second water which is not so good as the first, the vertue of this water is this: It comforteth the spirites, and preserueth greatly the youth of man, and helpeth in∣warde diseases comming of colde, against the shaking of the Palsey: it cureth the con∣traction of sinewes, and helpeth the vncep∣tion of women: it killeth the wormes in the bellie, it helpeth the toothache, it helpeth the cold Gowte, it comforteth the stomack, it cureth the colde Dropsie, it helpeth the Stone in the Bladder, and the Reines of the backe, it cureth the Canker, it helpeth shortly a stinking breath: And who so vseth this water now and then and not too often, it preserueth him a good liking, and shall make him seeme young very long.

A medicicine for all manner of Sores.

TAke vnwrought Waxe, Turpentine, oyle Olife, sheepes fallowe, or Déeres Sewet, a quantitie of euerie of them, and then take a quantitie of the iuyce of Bugel, the iuyce of Smallage, a quantitie of Ros∣sen, and boyle them all together ouer a soft fire, stirring them alwayes till they be well mingled, and that the greenes of the ioyce be come, and then straine it through a faire cloth, into a cleane vessell, and this shall heale wounde or sore whatsoeuer it bee.

Another for all sores.

TAke a quarter of a pound of Pitch, as much of Waxe, as much of Rossen, as much of capons grease, or other soft grease, and put them in a panne, and seeth them al together, till they bee melted, and then straine them through a faire cloath: and make a plaister to lay to the place greeued.

To defend Humors.

TAke beanes, the rinde or the vpper skin being pulled of, & bruse them and mingle them with the white of an Eg: and make it sticke to the Temples, it keepeth backe humors flowing to the eyes.

To make Rosemarie water.

TAke the Rosemarie, and the flowers in the middest of May, before sunne arise, and strippe the leaues and the flowers from the stalke, take foure or fiue Alicompane rootes, and a handfull or two of Sage, then beat the Rosemarie, the Sage and rootes together, till they be verie small, and take thrée ounces of cloues, iij. ounces of Mace, iij. ounces of Quibles, halfe a pound of An∣nisseedes, and beat these spices euerie one by it selfe. Then take all the Hearbes and the Spices, and put therein foure or fiue gallons of good white wine, then put in all these Hearbes and Spices, and Wine, into an earthen pot, and put the same Pot in the ground the space of sixeteene dayes, then take it vp, and still in a Still with a verie soft fire.

To make Bisket bread.

FIrst take halfe a Pecke of fine white flower, also eight newe laid Egges, the Whites and Yolkes beaten together, then put the said Egges into the Flower, then take eight Graines of fine Muske, and stampe it in a Morter, then put halfe a pint of good Damaskewater, or else Rosewater into the Muske, and mingle it together, Page  [unnumbered] and put it into wine, or Muscaden, but Muscaden is better, and put it into the flowre, also one ounce of good Annisseedes cleane picked, & put therein, and so to worke them altogether into a Paste, as yee doe bread, and then make your biskettes into what fashion you thinke best, and then put them into an Ouen and bake them harde if you will kéepe them long, or else but indif∣ferent, if you will haue it candite, take rose water and Suger, and boyle them toge∣ther till they be thicke, and so slices of bread, then set hot in the Ouen vntill the same be candit,