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

The order how Meats should be serued to the Table, with their sauces.

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.

To make sauce for capons or Turky Fowles

TAke Onions and slice them thin, and boyle them in faire water till they be boyled drye, and put some of the grauie vnto them and pepper groce beaten.

Sauce for a roasted Stock Doue.

TAke Onions and mince them not too small, and boile them in a little claret Wine, and when they be boyled almoste dry, put therto Vinagre. Sugar, Pepper and some of the grauy of the Stockdoue.

To make sauce for a capon an other way.

TAke Claret Wine, Rosewater, sli∣ced Orenges, Sinamon and ginger, and lay it vpon Sops, and lay your Ca∣pon vpon it.

Sauce for capons, Phesant, Partriges or Woodcocks.

ONions sliced very thin, faire water and pepper groce beaten.

Chauldron for a Swan.

TAKE white Bread and lay it in soke in some of the broth that the Giblets be sod in, and straine it with some of the blood of the Swan, a little peece of the Li∣uer and red Wine, and make it somwhat thin, and put to it Sinamon and ginger, pepper, Salt and Sugar, & boile it vntill it be somwhat thick, and put in two spoon¦full of the grauye of the Swan, and so serue it in saucers being warme.

Galandine for a crane or a Hearne or any other Foule that is black meat.

TOste Bread and lay it in soke in vi∣nagre, and straine it with Vinagre and a litle Claret wine, boile it on a cha∣singdish of coles and put in it sugar, Si∣namon, and Ginger.