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

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Title: A book of cookrye Very necessary for all such as delight therin. Gathered by A.W.
Author: A. W.
Publication: At London :: Printed by Edward Allde,; 1591.
Rights/Permissions: To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
Subject terms: Cookery -- Early works to 1800.; Cookery -- England -- Early works to 1800.
Cite this Item: "A book of cookrye Very necessary for all such as delight therin. Gathered by A.W." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A14584.0001.001. University of Michigan Library Digital Collections. Accessed May 20, 2024.

Pages

To make a Florentine.

TAke the Kidney of Veale and boyle it a little, choppe it very fine. Then take Cloues, Mace and Pepper, and season it withall, then take an ounce of Biskets, and asmuch of Carowayes, and put into your stuffe, make your paste of fine floure, butter Egges and Sugar, and driue your paste ve∣ry thin, and lay a shéet of paste in a dish and vnder it lay a little butter, and spread it a∣broad with your thumb, thē lay your meat aloft on it in the dishe, then make the other shéet and cut it and lay it vpon your meat. Then close it and cut it round about like a Starre, and set it in the Ouen and let it a∣bide a quarter of an houre, then take it out and wet it ouer with Butter, then cast su∣gar wet with rosewater vpon it, then set it into the Ouen again a little while, thē take it out and serue it in.