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

For Stewed and boyled Meates.

To stue a Capon.

TAke the best of the Broth of the pot, and put it in a pipkin, and put to it Co∣rance and great raisins, Dates quartered and o∣nions fine minced, stray∣ned bread & time, and let them boile well togither: when they be well boyled, put in your prunes, season it w^t cloues, mace, pepper, and very little Salte, a spoonfull or two of Vergious, and let it not be too thick. And your Capon being boyled in a pot by it selfe in fair water & salt to kéepe it faire, and thus you may boyle a Chic∣ken, vele, béef or mutton after this sort.

To stue a Capon in Lemmons.

SLice your Lemmons and put them in a Platter, and put to them white Wine and Rosewater, and so boile them and Sugar til they be tender. Then take

the best of the broth wherin your Capon is boyled, and put thereto whole Mace, whole pepper & red Corance, barberies, a litle time, & good store of Marow. Let them boile wel togither til y^e broth be al∣most boiled away that you haue no more then will wette your Sops. Then poure your Lemmons vpon your Capon, & sea∣son your broth with Vergious and Su∣gar, and put it vpon your Capon also.

To boyle a Capon in white broth.

BOile your Capon in faire licour and couer it to keepe it white, but you must boile none other meat with it, take the best of the broth, and as much vergi∣ous as of the broth if your Vergious be not too sower, and put therto whole mace whole pepper, and a good handfull of En∣diue, Letuce or borage, whether of them ye wil, small Raisins, Dates, Marow of marow bones a little stick of whole Si∣namon, the peele of an orenge. Then put in a good peece of Sugar, and boile them well togither. Then take two or three yolkes of egges sodden, and strain them, and thick it withall, & boile your prunes

by themselues, and lay vpon your Capon poure your broth vpon your Capon.

Thus maye you boyle any thing in white broth.

An other to boyle a capon in white broth.

FIrst take Marow bones, breake them and boyle them and take out the ma∣rowe. Then séethe your Capon in the same licoure. Then take the best of the licoure in a small Potte to make your broth withall. Then take Corance, Da∣tes and prunes, & boyle them in a pot by themselues till they be plum, then take them vp and put them into your brothe, then put whole Mace to them and a good quantitie of beaten Ginger & some Salt. Then put the Marow that you did take from the bones, and strain the yolkes of Egges with Vinager, and put them in∣to your broth with a good péece of Sugar but after this it must not boyle: thē take bread and cut therof thin sippits, and lay them in the bottom of a dish. Then take sugar and scrape it about the sides of the dish and lay theron your Capon, and the fruit vpon it and so serue it in.

To make Sops for a capon.

TAke Tostes of Bread, Butter, Cla∣ret wine and slices of Orenges, and lay them vpon the Tostes and Sinamon Sugar and Ginger.

To make Sops for chickins.

FIrste take Butter and melt it vpon a Chasingdishe with Coales, and lay in the Dish thinne Tostes of Bread, and make Sorrell sauce with Vergious and Gooseberies, séeth them with a little ver∣gious and lay them vpon.

To boyle a capon in Browes.

YOu must boile your Capon with fat meát, then take the best of the broth and put it in a pipkin, & put whole Mace to it, whole Pepper, some red Corance, half asmuch white wine as you haue of broth, good store of Marowe and Dates, and scum them clean and kéep your licour very cléere, and season it with Vergious and Sugar, and then lay your Capon v∣pon browes finely cut, and so poure your broth vpon it.

To boyle a Capon.

TAke your Capon and boyle it tender, and take out a little of the broth and

put it in a little pipkin with whole mace and a good deale of ginger, and quartered Dates, and boyle your corance and prn∣nes in very faire water by themselues, for making of your broth black and thic∣ken your broth with yolks of egges and wine strained togither or a little Vergi∣ous, and let your broth boile no more when you haue thickned it, for it will quail. Then cut sippits in a platter, and lay in your Capon, and laye your fruite vpon it, so dooing serue it out.

To boyle a Capon with Orenges or Lemmons.

TAke your Capon and boyle him ten∣der and take a little of the broth whē it is boyled and put it into a pipkin with Mace and Sugar a good deale, and pare three Orenges and pil them and put thē in your pipkin, and boile them a little a∣mong your broth, and thicken it with wine and yolkes of egges, and Sugar a good deale, and salt but a little, and set your broth no more on the fire for quai∣ling, and serue it without sippets.

To boyle a Cony with a Pudding in his Belly.

TAke your Cony and sley him, & leaue on the eares and wash it faire, and take grated Bread, sweete Suet minced fiine, corance and some fine hearbs, Pe∣neriall; winter sauery; percely, Spinage or beets, sweet margerum, and chop your hearbs fine, and season it with Cloues, Mace and Sugar, a little creame and salt and yolks of Egs, and Dates minst fine. Then mingle all your stuf togither, and put it in your Rabets belly and sowe it vp with a thred, for y^e broth take mut∣ton broth when it is boyled a little, and put it in a pot wheras your Rabet may lye long waies in it, and let your broth boile or euer you put it in, then put in Gooceberies or els Grapes, corance and swéet Butter, Vergious, Salt, grated bread and Sugar a little, and when it is boyled, lay it in a dish with Sops. And so serue it in.

To boile Chickins or Capons.

FIrst boile them in faire water til they be tender. Then take Bread and steep it in the broth of them, and with the

yolks of foure or fiue Egges, & Vergious or white Wine straine it and therewith season your broth and your Capon in it. Then take Butter, persly and other smal herbs, and chop them into it. And so serue them foorth vpon sops of Bread.

To seeth chickins in Lettice.

TAke a neck of Mutton with a marow bone, and so let it seethe, and scum it clean and let it boyle well togither, and when it is enough: then take out some of it and straine it, and put in your Chic∣kins. Then take a good many Letuce and wash them clean and put them in. Then take a little white Bread and straine it and put it into the pot to thick it withal. Then put a little whole mace to season it with Pepper and Vergious, and a little sugar, and cut sops and lay them on, and put on the marow and so serue them.

To boyle chickins with hearbs.

TAke your Chickins and scalde them and trusse the wings on, & put their féete vnder the wings of your Chickins, and set them on in a little pot and scum them faire, when they haue boyled: put in Spinage or Letuice a good deale, and

Rosemary, swéet butter, vergious, salt and a little Sugar and strained Bread, with a litle wine, and cut sippets, and serue it out.

So may you boyle Mutton, or Pigeons, or Conny.

To seeth Hennes and capons in Winter, in whitebroth.

TAke a neck of mutton & a marow bone, and let them boile with the Hennes to∣gither, then take Carret roots, and put thē into the pot, and then straine a little bread to thick the pot withall and not too thicke, season it with Pepper & vergious, and thē couer them close and let them boyle togi∣ther, then cut Sops and put the broth and the marrow aboue, and so serue them.

To stue capons.

TAke the best of your mutton broth and put therto a little whole pepper, and a little whole Mace, Parcely, and time, and boile thē. Then put in halfe a dish of swéet Butter, Vergious, and a péece of Sugar. Then take a good quantitie of Gooseberies, and boyle them by themselues in a little broth, and poure them vpon your chickins, put into your broth a spoonfull of yest.

To stue Sparrowes.

TAke Ale and set it on the fire, and when it seetheth scum it, and then put in your Sparrowes and small Raisins, Sugar and Sinamon, Ginger, and Dates, and let thē boyle togither, and then take marrowe or Butter, and a little vergious, and keepe it close. And when it is enough, make Sops in Platters and serue them sorth.

To stue Sparrowes.

TAke good Ale a pottel, or after the quan¦tities more or lesse by your discretion, and set it ouer the fier to boyle, and put in your Sparowes and scum the broth, then put therin Onions, Percely, Time, Rose∣mary chopped small, pepper and Saffron, with Cloues and Mace, a fewe. And make sippets as you doo for Fish, and laye the Sparrowes vpon with the said broth, and in the séething put in a peece of sweet But∣ter, and vergious if néed be

For to stue Larkes.

FIrst take them and drawe them cleane, and cut off their feete, and then take a good deale of wine in a platter, and take a good deale of marow, and put it in y^e Wine and set them on a Chafing dish, and let thē stew there a good while, then take a quan∣titie

of smal Raisins, and wash them clean and put them into the broth, and take a lit¦tle sugar, and Sinamon, and a few crums of manchet bread, and put them into the Larkes, and let them stue altogither, then take and cut half a dosen Tostes, and lay them in a Platter, then put them in a dish with broth, and serue them out.

To stue Sparrowes or Larkes.

TAke the best of Mutton broth, and put it in a Pipkin, and put to it a little whole Mace, whole Pepper, Claret wine, Marigolde leaues, Barberies, Rosewater Vergious, Sugar, and Marrowe: or els sweet Butter. Perboile the Larkes before and then boyle them in the same broth and lay them vpon Sops.

To boile a Duck.

SEeth the Duck with some good marow bones or Mutton, and take the best of the broth, and put therin a few Cloues, a good many sliced onions, and let them boile well together till the Onions be tender, and thē season your broth with Vergious, and a little sugar & salt, and a little brused pepper, take vp your Duck and lay it vpon sops and giue it two slices vpon y^e brest, and stick it ful of cloues & pour y^e broth vpon it.

To stue a wilde Mallard.

TAKE a wilde Mallard, with a péece of Mutton, and set him on the fire, and let him séeth, and scum him cleane, then straine a little bread and put it in, stice halfe a do∣sen of Onions, and take whole pepper and put it in, and season it well with Vergious, and couer it close and let it boyle till it be e∣nough, Then put it in a platter and serue it without Sops.

To boyle Stockdoues.

SEethe them with Beefe or Mutton, take the best of the broth and put it in a pipkin, and put thereunto Onions finelye minced, and a few Corance, and so boyle them till they be very tender, and season them with vergious, and a little swéet but∣ter, and pour them vpon your Stockdoues when they be laid vpon the Sops.

To stue a hinflank of Beefe without fruit.

BOyle your flank of Béef very tender, till the broth be almost consumed, then put the broth into a pipkin, and put to it Oni∣ons, Caret roots shred small, being tender sodden before, and pepper groce beaten, ver¦gious, and halfe a dish of sweet butter, and to lay it vpon.

To stue a Neares foot.

FIrst let your Neats foot be scalded and made cleane. Then take Onions, slice them and boyle them well in faire water. Then take halfe water and halfe Wine, so much as need to serue for the boiling of the Neats foot (which will be soone enough) and put it in a pipkin, put therin some Cloues, and a little whole pepper, and take the oni∣ons out of the water they were sodden in, and put them into the same pipkin, and the Neats foote with them till it be almost inough. Then take a little vergious, half a dish of swéet butter and a little sugar, and let them boyle a little togither, and serue them in vpon Sops.

An other to stue a Neats foot.

BOyle the Onions in Muscadell: and put therinto a fewe Corance, whole pepper and cloues: then put in your Neats foot and boyle it tender and season it with a good peece of butter, and when they be well boy∣led, lay them vpon sops and cast about your dish sides a little pouder of Ginger.

To boyle a Leg of Mutton with Lemmons.

VVHen your mutton is half boyled, take it vp, cut it in small péeces,

put it into a Pipkin and couer it close, and put therto the best of the broth, as much as shall couer your Mutton, your Lemmons being sliced very thin and quartered and corance: put in pepper groce beaten, and so let them boile together, and when they be well boiled, seson it with a little vergious, Sugar, Pepper groce beaten, and a little sanders, so lay it in fine dishes vpon sops, it wil make iij. messe for the table.

To boile Mutton with Endiue, Borage, or Lettice, or any kinde of hearbs that may serue therunto.

VVHen your Mutton is well boyled, take the best of the broth, and put it in a Pipkin, and put therto an handfull of Endiue, borage, or what herbs you list, and cast therto a few corance, and let them boyle well, and put therto a péece of vpper crust of white bread, season it with pepper groce beaten, and a little Vergious, and a little sugar, & so poure it vpon your meat.

To boile mutton for a sick body.

PVt your mutton into a Pipkin, séeth it and scum it clean, and put therto a crust of Bread. Fennell roots, Percely roots, Co∣rance, great Raisins, the stones taken out,

and hearbs according as the patient is. If they be colde, hot hearbs may be borne: If they be hot colde herbs be best, as Endiue, Sinamon, violet leaues, and some Sorell: let them boyle togither. Then put in Prunes, and a very little salt, this is broth for a sick body.

To make balles of Mutton.

TAke your Mutton and mince it very fine with Suet. Then season it with Sugar, sinamon, Ginger, Cloues & Mace, Salt, and raw Egges. Make it in round balles. Let your broth seeth ere you put thē in. Make your broth with Corance, dates quartered, whole Mace and salt. Thick it with yolkes of Egges, and Vergious, and serue it vpon Sops.

How to boyle Pigges Petitoes.

TAke your Pigs féet, and the Liuer and Lightes, and cut them in small péeces, then take a litle mutton broth and apples sliced, Corance, sweet butter, vergious and grated bread, put them altogither in a lit∣tle pipkin with salt and Pepper, perboyle your petitoes or euer you put thē in your Pipkin, then when they be ready, serue thē vpon sippets.

To still a cock for a weake body that is consumed.

TAke a red Cock that is not too olde, and beate him to death, and whē he is dead, fley him and quarter him in small péeces, and bruse the bones euerye one of them. Then take roots of Fenell, persely, and suc∣cory, Violet leaues, and a good quantitye of Borage, put the Cock in an earthen pipkin and betweene euerye quarter some rootes, hearbs, corance, whole mace, Anis seeds, be∣ing fine rubbed, and Licorice being scraped and sliced, and so fill your pipkin with al the quarters of the Cocke, put in a quarter of a pinte of Rosewater, a pinte of white wine, two or three Dates. If you put in a peece of golde, it will be the better, and halfe a pound of prunes, and lay a couer vpon it, and stop it with dough, and set the pipkin in a pot of seething water, and so let it seethe twelue houres with a fire vnder the brasse pot that it standeth in, and the pot kept with licour twelue houres.

When it hath sodden so many houres, then take out the pipkin, pul it open, and put the broth faire into a pot, giue it vnto the weak person morning and euening.

To make a Hodgepodge.

BOyle a neck of Mutton or a fat rump of Beef, and when it is well boyled, take the best of the broth and put it into a pipkin and put a good many onyons to it, two handfull of marigold flowers, and a handful of percely fine picked and groce shredde and not too small, and so boyle them in the broth and thicke it with strained bread, putting therin groce beaten pepper, and a spoonfull of Vinagre, and let it boyle somwhat thick and so lay it vpon your meat.

To make puddings of a Swine.

TAKE the blood of the Swine, and swing it, then put therto minced onions large∣ly with Salt, and the Suet of the Hog min¦ced. Then take the guts clean washed, and stuffe them with the aforesaid stuffe: and so seeth them, then broile them vpon the coles, and serue them foorth.

To make white Puddings of the Hogges Liuer.

YOu must perboile the Liuer, and beate it in a morter, and then straine it with Creame, and put therto six yolks of Egges and the white of two Egs, and grate halfe

a halfepeny loafe of light Bread, and put it therto with small Raisins, and Dates, Cloues, Mace, Sugar, Saffron, and the suet of Beefe.

Eisands with Otemeale grotes.

TAke a pinte of Creame and seethe it, and when it is hot, put therto a pinte of Otemeale grotes, and let them soke in it all night, and put therto viij. yolks of egs, and a little Pepper, Cloues, mace, and saf∣fron, and a good deale of Suet of beefe, and small Raisins and Dates, and a little Su∣gar.

To make Liuerings of a Swine.

FIrst perboile the Liuer, then stamp it in a Morter, and when it is small inough, put it in a vessell, and put to it suct, yolkes of Egges, pepper, cloues, Mace, and Salt. Then take your Guts cleane washed, and stuffe them with the foresaide stuffe, then boyle them, that doon serue them forth.

How to make a Pudding in a Turnep root.

TAke your Turnep root, and wash it fair in warm water, and scrape it faire and make it hollow as you doo a Carret roote, and make your stuffe of grated bread, and Apples chopt fine, then take Corance, and

hard Egs, and season it with Sugar Si∣namon, and Ginger, and yolks of hard egs and so temper your stuffe, and put it into the Turnep, then take faire water, and set it on the fire, and let it boyle or euer you put in your Turneps, then put in a good péece of swéet Butter, and Claret Wine, and a little Vinagre, and Rosemarye, and whole Mace, Sugar, and Corance, and Dates quartered, and when they are boy∣led inough, then will they be tender, then serue it in.

A Pudding in Egges.

TAke and boyle your Egges hard, and blanch them, and cut off the Crowne of them, and take then of the yolks and chop them, Beetes boyled, and yolkes of hard egges, grated Bread, and Corance, Salte Sugar, Sinamon, and Ginger, and then put the yolkes of rawe Egges, and mingle them altogither, then put in your Egges, then for your broth take a little Mutton broth, Corance, Dates, Sugar, a little salt and butter, thicken it with yolks of Egs, vergious and a little sugar, so serue it in.

A Pudding in a Tench.

TAKE your Tenche and drawe it very cleane, and cut it not ouer lowe. Then

take béets boiled, or Spinage, and choppe it with yolks of hard Egges, Corance, grated Bread, salt, Pepper, Sugar and Sinamon, and yolks of raw Egges, and mingle it to∣gither, and put it in the Tenches bellye, then put it in a platter with faire water and swéet butter, and turn it in y^e Platter, and set it in the Ouen, and when it is i∣nough, serue it in with sippits and poure the licour that it was boiled in vpon it.

To make a pudding in a Carret root.

TAke your Carret root and scrape it fair, then take a fine knife and cut out all the meat that is within the roote, and make it hollow, then make your pudding stuffe of the liuer of a gooce or of a Pig, with grated bread, Corance, Cloues and mace, Dates, Pepper, Salt and Sugar, chop your Liuer very small, and perboile it ere you chop it, so doon, put it in your hollow root. As for the broth, take mutton broth with corance, ca∣rets sliste, salt, whole Mace, swéet Butter, Vergious and grated bread, and so serue it forth vpon sippets.

A Pudding in a Cowcumber.

TAke your Cowcumber and cut out all the meat that is within it, then take a

Liuer of a Lamb or Pigge, and Grapes or Gooceberies, and grated bread, pepper, salt, Cloues and mace, and a little suet, and the yolkes of thrée Egs, and mingle altogither and put in the Cowcumber, and let your broth boile or euer you put it in: the broth must be made of Mutton broth, Vinagre, and Butter, strained bread, and Salt, and so serue it out.

How to dresse Neatstungs.

FIrst boile them till they be very tender, then make tostes of bread, and toste thē till they be very black, then wash the same tostes in faire water, and put them in a faire earthen Vessell, and then put to them flesh broth, Vinagre, red Wine, Sinamon and Ginger, and straine these altogither, so that it be not too thick, and put therto Su∣gar and salt, and boyle all these togither, then cut your tungs in faire leshes, and so frye them in swéet Butter, and that doone, put the Leshes into your sauce, and then let them boile well togither, and so serue them with the same sauce.

A broth for a Neatstung.

TAke Claret wine, grated Bread, Co∣rance, swéete Butter, Sugar, and Si∣namon,

boyle them altogither. Then take the Neats tung and slice it and so lay it in your dish with sippets and serue it in.

A boyled Sallet.

TAke Spinage and boyle it and chop it, and when it is chopt, poure it in a little Pipkin, with Corance, sweete Butter, Vi∣nagre, and Sugar, boyle them altogither, and when they are boyled put it in a dishe, and lay sippets round about, and strew su∣ger vpon them and serue them out.