A book of cookrye Very necessary for all such as delight therin. Gathered by A.W.
- 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.
- Link to this Item
-
https://name.umdl.umich.edu/A14584.0001.001
- 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 June 14, 2024.
Contents
- title page
-
text
- The order how Meats should be serued to the Table, with their sauces.
-
cookery book
-
For Stewed and boyled Meates.
- To stue a Capon.
- To stue a Capon in Lemmons.
- To boyle a Capon in white broth.
- An other to boyle a capon in white broth.
- To make Sops for a capon.
- To make Sops for chickins.
- To boyle a capon in Browes.
- To boyle a Capon.
- To boyle a Capon with Orenges or Lemmons.
- To boyle a Cony with a Pudding in his Belly.
- To boile Chickins or Capons.
- To seeth chickins in Lettice.
- To boyle chickins with hearbs.
- To seeth Hennes and capons in Winter, in whitebroth.
- To stue capons.
- To stue Sparrowes.
- To stue Sparrowes.
- For to stue Larkes.
- To stue Sparrowes or Larkes.
- To boile a Duck.
- To stue a wilde Mallard.
- To boyle Stockdoues.
- To stue a hinflank of Beefe without fruit.
- To stue a Neares foot.
- An other to stue a Neats foot.
- To boyle a Leg of Mutton with Lemmons.
- To boile Mutton with Endiue, Borage, or Lettice, or any kinde of hearbs that may serue therunto.
- To boile mutton for a sick body.
- To make balles of Mutton.
- How to boyle Pigges Petitoes.
- To still a cock for a weake body that is consumed.
- To make a Hodgepodge.
- To make puddings of a Swine.
- To make white Puddings of the Hogges Liuer.
- Eisands with Otemeale grotes.
- To make Liuerings of a Swine.
- How to make a Pudding in a Turnep root.
- A Pudding in Egges.
- A Pudding in a Tench.
- To make a pudding in a Carret root.
- A Pudding in a Cowcumber.
- How to dresse Neatstungs.
- A broth for a Neatstung.
- A boyled Sallet.
- ¶ For Fish.
-
Bake Meates.
- For fine Pyes of Veale or Mutton.
- For Pyes of Mutton or Beefe.
- To bake a Neats tung.
- To bake a Pigge.
- To bake a gammon of Bacon.
- To bake Chickins.
- To make a Chicken Pye.
- To bake Chickins without fruit.
- To bake Pigeons.
- To bake Crane or Bustard.
- To bake Geece or Capons.
- To bake Turky Fowles.
- To bake Fesant or Partriges.
- How to bake Sparrowes or other small birds.
- To bake Capons or Chickins.
- To bake wilde Ducks.
- For to bake Mallards.
- How to bake pyes of Calues feet.
- How to bake Conies, Rabets, or Hares, with fruit or without fruit.
- To bake small meats.
- To make small bake meats of Sirup and Peares.
- How to bake Venison.
- To bake Venison to eat hot.
- To bake Venison to eat colde.
- To bake Venison of red Deere.
- To bake Venison of Fallow Deere.
- To bake the Vmbles of a Deere.
- To bake a Pig like a Fawne.
- To make Florentines.
- A Florentine of Flesh.
- A Florentine of Fish.
- To make Florentines with Eeles for Fish dayes.
- To make a Florentine.
- How to make Chuets.
- How to bake Vaunts.
- How to make Pescods.
- How to bake Eeles whole.
- To bake Lamprons.
- How to bake Lamprons fine.
- How to bake a Lamprey.
- To bake Carp, Bream, Mullet, Pike, Trout, Roche or any other kinde of Fish.
- How to bake a Holybut head.
- How to bake Cunger.
- To bake a Stockfish.
- How to bake watered Herrings.
- How to bake Custards.
- How to bake Wardens.
- How to bake Quinces.
- Another to bake Quinces.
- How to bake Orenges.
-
Roast Meates.
- To roast Venison.
- How to roast a Hare.
- To roast a Capon.
- Roste a Phesant.
- Roste a Quaile.
- Roast a Crane.
- Roste a Plouer.
- Roast a Snite.
- To roast Woodcocks.
- To make Allowes of Eeles.
- To make a Frycace of colde Mutton or Veale.
- To make a Fricace of Goose giblets or Hennes, or Capons.
- To make a Fricace of a good Haddock or Whiting.
- To fry Whitings.
- To fry a Cods head.
-
Tartes.
- To make a Tarte of Cheese.
- To make a Tarte of Prunes.
- Tarts of Damsons without a couer.
- Tartes of Damsons with a couer.
- Tartes of Cherries.
- Tartes of Gooseberies.
- Tartes of Apples with couers.
- Tartes of Apples without couers.
- Tartes of Quinces without couers.
- Tarte of Quinces with couers.
- How to make Tartes of Spinage.
- Tartes of Eglentine berries.
- Tarte of Strawberies.
- How to make a Tart of Briar hips.
- To make a Tart of Cream.
- How to make a good Marchpaine.
- To make pottage of Cherries.
- To poche Egges in broth.
- To boyle yong Peason or Beaues.
- To make carbonados of Mutton.
- To make a Haggas of Almain.
- To dresse Chickins vpon Sorrell sops.
- How to make sops of Almain.
- How to make Tostes.
- To make Ielly.
- To make an Apple Moise.
- To make a dish of Snow
- To make white Ginger bread.
- To to make Bennets.
- How to make Pomages,
- To make Farts of Portingale.
- A French Puffin.
- A buttered Loafe.
- For brenning meats.
- To make Almond Butter.
- To make Almond milk hot.
- To make Ipocras.
- To make Conserue of Quinces after the manner of Spaine.
- To make Conserue of Orenges.
- To preserue Orenges.
- To make sirup of Violets.
- To make Cherries in confection.
- To make Prunes in confection.
- Marmalade of Quinces or any other thing.
- To preserue Quinces.
- To preserue Orenges, Lemmons, and Pomecitrons.
- To preserue all kind of fruits that they shall not break in the preseruing.
-
For Stewed and boyled Meates.
- ✿ The Table of the thinges contained in this Booke.