A book of cookrye Very necessary for all such as delight therin. Gathered by A.W.

The first course.

• POtage or stewed broth.
• boiled meat or stewed meat.
• Chickins and Bacon.
• Powdred Beefe.
• Pyes, Gooce, Pigge.
• Rosted Béefe.
• Rosted Veale.
• Custard.

The second course.

• ROsted Lamb.
• Rosted Capons,
• Chickins.
• Pehennes.
• Bakte Venison, Tart.

The seruice ar Supper.

• POtage or Sew.
• A Sallet.

• A Pigges petitoe.
• Powdred Béef sliced.
• A shoulder of mutton or a brest.
• Vele, Lamb, Custard.

The second course.

• CApons rosted.
• Cunnies rosted.
• Chickins rosted.
• A Pye of Pigions or Chickins.
• Baked Venison, Tarte.

The seruice at Dinner.

• BRawne and Mustard.
• Capons stewed in white broth.
• A Pestell of Venison vpon brewes.
• A chine of Beef & a brest of mutton boild.
• Chewets or Pyes of fine mutton.
• Thrée gréen géese in a dish, sorrell sauce.
• For a stubble goose, mustard and vinagre.
• After Alhalowen daye a Swan, sauce Chaudron.
• A Pigge.
• A dubble Rib of Béef rosted, sauce Pep∣per and Vinagre.
• A loyne of Veale or brest, sauce Orenges.
• Half a Lamb or a Kid.
• Two Capons rosted, sauce wine & salt,

• Ale and Salt except it be vpon sops.
• Two Pasties of falow Déer in a Dish.
• A Custard.
• A Dish of Leash.

The second course.

• IElly.
• Pecock, sauce wine and Salt,
• Two Cunnies or half a dosen of rabbets. sauce Mustard and Sugar.
• Half a dosen of chickins vpon sorrel sops.
• Half a dozen of Pigions.
• • Mallard.
  • Teale.
  • Gulles.
  • Storke.
  Sauce Mustard and Vinagre.
• • Hernsew.
  • Crane.
  • Curlew.
  • Bittur.
  • Bustard.
  Sauce Gallentine.
• Fesand, sauce water and salt with Oni∣ons sliced.
• Half a dozen of Woodcocks, sauce Must∣ard and Sugar.
• Half a dosen of Partriges.
• Half a dosen Railes sauced as the Fe∣sand.
• A dosen of Quailes.

• A dish of Larkes.
• A pasty of red Déere.
• Tarte, Ginger bread, Fritters.

Seruice for Fish daies.

• BVtter.
• A Sallet with hard Egges.
• Potage of sand Eeles and Lamprons.
• Red Hering gréen broiled sugar strewed vpon.
• • White Hering.
  • Ling.
  • Haburdine.
  Sauce Mustard.
• Salt salmon minced, sauce mustard and Vinagre and a little Sugar.
• • Powdred Cunger.
  • Shad.
  • Mackrel.
  Sauce Vinagre.
• Whiting, sauce with liuer and mustard.
• Plaice, sauce sarrel, or Wine and Salt, or Vinagre.
• Thorne back, sauce Liuer and Mustard, Pepper and Salt strewed vpon it af∣ter it is brused.
• Fresh Cod, sauce Gréensauce.
• Bace, Mullet.
• Eeles vpon Sops.
• Roches vpon Sops.

• Perch.
• Pike in Pike sauce.
• Trout vpon Sops.
• Tench in Gelly or in Grissel.
• Custard.

The Second course.

• ¶ Flounders in Pike sauce.
• • Fresh Salmon.
  • Fresh Cunher.
  • Brit.
  • Turbut.
  • Holibut.
  Sauce Vinagre.
• Bream vpon sops.
• Carp vpon sops.
• Soles or any other fish fried, sauce the dripping.
• • Rosted Lampruns.
  • Rosted Porpos.
  Sauce galentine.
• • Fresh Sturgion.
  • Creuice.
  • Crab.
  • Shrimps.
  Sauce Vinagre.
• Baked Lamprye.
• ...
  • Tart.
  • Figges.
  • Apples.
  • Chéese.
  • Raisins.
  • Peares.

• Almonds blanched.