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.

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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.

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To make Pies that the Birds may be aliue in them, and flie out when it is cut vp.

Make the coffin of a great Pie or pasty, in the bottome whereof make a hole as big as your fist, or bigger if you will, let the sides of the coffin bee somewhat higher then ordinary Pies, which done, put it full of flower and bake it, and being baked, open the hole in the bottome, and take out the flower. Then hauing a Pie of the bignesse of the hole in the bottome of the coffin aforesaid, you shal put it into the coffin, withall put into the said coffin round about the aforesaid Pie as ma∣ny small liue birds as the empty coffin will hold, besides the Pie aforesaid. And this is to be done at such time as you send the Pie to the table, and set before the guests: where vncoue∣ring or cutting vp the lid of the great Pie, all the Birds will flie out, which is to delight and pleasure shew to the company. And because they shall not bee altogether mocked, you shall cut open the small Pie, and in this sort you may make many others, the like you may do with a Tart.

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