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

Roast Meates.

To roast Venison.

FIrst perboile it, and then make it tender east it into cold water, then Lard it and roste it, and for sauce take broth, Vinagre, Pepper, Cloues and mace, with a little salt and boile these togither and serue it vpon your Venison.

How to roast a Hare.

VVAsh him in faire water, thē perboile him, and lay him in colde water a∣gaine, then Larde him and roast him on a Broche, then to make sauce for him, take red vinagre, Salt, Pepper, ginger, Cloues, Mace, and put thē togither, then mince ap∣ples and onions, and fry them in a Panne, then put your sauce to them with a little sugar, and let them boyle well togither, thē baste it vpon your Hare, and so serue it.

To roast a Capon.

YOu must roste a Capon with his head off, his wings and Legs on whole.

Roste a Phesant.

¶ As a Capon, and when you serue him in, stick one of his fethers vpon his brest.

Partridge as a Phesant, but no Fether.

Roste a Quaile.

With his legs broken and knit one within an other.

Roast a Crane.

With his legs turned vp behinde him, his wings cut of at y^e ioynt next the bodye, and then winde the neck about the broche, and put the bill into his brest.

Heron, Curlew and Bitter, as a Crane: but the Bittures head must be of.

Roste a Plouer.

With his head off, and his Legs turned vp∣ward vpon his back.

Roast a Snite.

With his Bill put into his brest, and his Legs turned vpward vpon his brest.

To roast Woodcocks.

FIrst pluck them, and draw out the guts, leaue the Liuer still in them, then stuffe them with lard chopped small, and Ienoper beryes, with his bill put into his brest and his feet as the Snite, and so roast him on a spit, and set vnder it a faire large pan with white wine in it, and chopped Percely, Vi∣nagre, salt and ginger, then make tostes of white bread, and toste thē vpon a grediron, so that they be not brent, thē put these tosts in a dish, and lay your woodcoks vpon them and put your sauce y^e same broth vpon thē,

and so serue them forth.

To make Allowes of Eeles.

TAke and splat an Eele by the back, and keepe the belly whole, and so take out the bone, then take onions, percely, Time, and Rosemary chopped together, and put therto pepper and salt, and a little Saffron, and so lay it vpon the Eeles, and thē wrap it vp in Culpines, and put them vpon a spit and so roast them.

To make a Frycace of colde Mutton or Veale.

CHop flesh small and fry it in swéet but∣ter, and then put thereto a little white wine, Salt, and Ginger, and serue it foorth in faire dishes.

To make a Fricace of Goose giblets or Hennes, or Capons.

FIrst cut them in prety péeces, and so boile them in water til they be tender, thē fry them in butter, and so serue thē forth with pouder of Ginger and Salt.

To make a Fricace of a good Haddock or Whiting.

First seeth the fish and scum it, and pick out the bones, take Onions and chop them small then fry them in Butter or Oyle till they be enough, and put in your Fish, and

frye them till it be drye, that doon: serue it forth with pouder of Ginger on it.

To fry Whitings.

FIrst flay them and wash them clean and scale them, that doon, lap them in floure and fry them in Butter and oyle. Then to serue them, mince apples or onions and fry them, then put thē into a vessel with white wine, vergious, salt, pepper, cloues & mace, and boile them togither on the Coles, and serue it vpon the Whitings.

To fry a Cods head.

FIrst cleue it in péeces and washe it clean and fry it in Butter or Oyle. Then cut Onions in rundels and so frye them, that doon put them in a vessell, and put to them red wine or vinagre, salt, ginger, sinamon, cloues & mace, and boile all these well togi∣ther, and then serue it vpon your cods head.