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A Booke of Cookerie.
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