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.

¶ For Fish.

To seethe a Pike.

SCoure your Pike with bay Salte, and then open him on the back, faire washe him, and then cast a little white Salte v∣pon him. Set on faire water wel seasoned with Salte. When this licour séethesh, thē put in your Pike and fair scum it, thē take the best of the broth when it is sodden, and put it in a little Chafer or Pipkin, and put therto parcely and a little Time, Rosema∣ry, whole Mace, good Yest, and half asmuch Vergious as you haue licour, and boile thē togither, and put in the Liuer of the Pike,

and the kell, being clean scaled and washed, and let them boyle well, then season your broth with pepper groce beaten, with salt not too much, because your licour is Salte that your Pike is boyled in, put therein a good péece of sweete Butter, and season it with a little Sugar that it be neither too sharpe nor too swéet. So take vp your pike and laye it vpon Sops the skinny side vp∣ward, and so lay your broth vpon it.

A Pike sauce for a Pike, Bream, Perch, roch, Carp, Flounders, and all manner of Brooke fish.

TAke a posie of Rosemary and Time, and binde them together, and put in also a quantity of Parcelye not bound, and put it into a Cauldron of water, salte, and Yest, and the hearbs, and let them boyle a prittie while, then put in the Fishe, and a good quantitie of Butter, and let them boyle a good while, and you shall haue your Pyke Sauce. For all these Fishes aboue written if they must be broyled: take sauce for them, Butter, Pepper and Vinagre, and boyle it vpon a chafingdish, and then lay the broyled fish vpon the dish, but for Eeles and fresh Salmon nothing

but pepper and Vinagre ouer-boyled, and also if you will frye them, you must take a good quantity of Percely, after the Fish is fryed, put in the percelye into the Frying pan, and let it frye in the butter, then take it vp and put it on the fryed Fish, as fryed Plaice, Whiting, and such other fish, except Eeles, fresh Salmon and Cunger, which be neuer fried, but baked, broiled, roasted and sodden.

How to seeth a Carpe.

CVt the throat of your Carp, & saue the blood in a saucer, and take your Carpe and scoure him with Salt, take out the gal and the Guts, and leaue the Liuer and the fat in the belly of the Carp, set on your li∣cour, water and Salt to seeth him, and whē your licour seethes, put in your carp or euer he be dead, and take good heede for springing out of the Pan, for it is euer good to seethe fish quick, for it maketh the fish to eat hard.

Take the best of the broth and a little red Wine, good store of Vergious, new yest, with the blood of the Carp strained, and so put it in a Pipkin with Corance, whole Pepper, and boyle them altogither, put therto half a dish of sweet butter, and a lit∣tle time, and Barberies if you haue them,

and when they be well boyled, season it not too swéet nor too sharpe, and then poure it v∣pon your Carpe.

To seeth Roches, Flounders, or Eeles.

MAke ye good broth with new yest, put therin vergious, salt, percely, a little Time, and not much rosemary and pepper, so set it vpon the fire and boile it, and when it is well boyled put in the Roches, Floun∣ders, Eeles and a little swéet butter.

To seeth a Gurnard.

OPen your Gurnard in y^e back, and faire wash and séeth it in water & Salt, with the fishy side vpward, and when it is well sod, take some of the best of the broth if you will, or els a little fair water, and put to it new yest, a little vergious, percely, rosema∣ry, a little time, a péece of sweet butter, and whole Mace, and let it boyle in a pipkin by it self till it be well boyled, and then when you serue in your Gurnard, poure the same broth vpon it.

To seeth a Dory or a Mullet.

Make your broth light with yest, some∣what sauery with salt, and put therin a little Rosemary, and when it seethes put in your fish, and let it seeth very softly, take faire water and vergious a like much, and

put therto a little new Yest, corance, whole pepper and a little Mace, and Dates shred very fine, and boyle them wel togither, and when they be well boyled, take the best of your broth that your fish is sodden in, and put to it sttrawberyes, gooseberyes, or bar∣beryes, sweet Butter, some Sugar, and so season vp your broth, and poure vpon your Dorry or Mullet.

To seeth Turbut or Cunger.

SEt on water and salt, and season it wel, if the Turbut be great quarter him into foure quarters, if he be small, cut him but in halfe, if it be a Burt, seethe it whole after this sort. When your licour doth séeth, put in your sish and let it seeth very softly till it be sodden enough, and when it is sodden, take it not vp till the licour be colde. Then take halfe white Wine, with Vinagre and the broth that it was sodden in, and lay the fish in it to souce, Cungar, Sturgion, and all Fish that is to be souced, in like manner sauing you must séethe your Sturgion in water and Salte, and souce it with white Wine.

How to seeth Shrimps.

TAke halfe water and halfe béere or Ale, and some salt good and sauery, and set it

on the fire and faire scum it, and when it sée∣theth a full wallop, put in your Shrimpes faire washed, and seethe them with a quick fire, scum them very clean, and let thē haue but two walmes, then take them vp with a scummer, and lay them vpon a fair white cloth, and sprinckle a little white salt vpon them.

Bake Meates.

For fine Pyes of Veale or Mutton.

PErboyle your meat and shredde it fine, and shred your Suet by it selfe. When your Suet is fine shred put it to your Mut∣ton or Veale and mince them togither, put therto halfe a dosen yolkes of Egges be∣ing hard sodden and fine minced, small Co∣rance, dates fine minced, season it with clo∣ues and mace, Sinamon and Ginger, a ve∣ry little Pepper, a handfull of Carowaies, Sugar and Vergious, and some Salt, and so put it into your paste being Chewets or Trunk pyes.

For Pyes of Mutton or Beefe.

SHred your meat and Suet togither fine, season it with cloues, mace, Pepper, and

some Saffron, great Raisins, Corance and prunes, and so put it into your Pyes.

To bake a Neats tung.

SEeth your Neats tung very tender and slice it diamond slices, wash it with ver∣gious, season it with Pepper and salt, sina∣mon and ginger, then lay it into your coffin with Corance, whole Mace, Onions being very small minced, with Marow or else ve∣ry sweet butter, some Sugar & some dates being very small minced, and put therein some vergious.

To bake a Pigge.

TAke your Pig and flea it, and draw out all that clean which is in his bellye, and wash him clean, and perboyle him, season it with Cloues, mace, nutmegs, pepper & salt, and so lay him in the paste with good store of Butter, then set it in the Ouen till it be ba∣ked inough.

To bake a gammon of Bacon.

TAke your Bacon and boyle it, and stuffe it with Parcely and Sage, and yolks of hard Egges, and when it is boyled, stuffe it and let it boyle againe, season it with Pep∣per, cloues and mace, whole cloues stick fast in, so then lay it in your paste with salt but∣ter.

To bake Chickins.

SEason them with cloues, mace, sinamon ginger, and some pepper, so put them in∣to your coffin, and put therto corance dates Prunes, and swéet Butter, or els Marow, and when they be halfe baked, put in some sirup of vergious, and some sugar, shake thē togither and set them into the ouen again.

Bake Sparowes, Larkes, or any kinde of small birds, claues féet or shéepes tunges after the same manner.

To make a Chicken Pye.

SCalde the Chickins, draw them, and pull out the brest bones, then season thē with cloues and mace, Pepper and Salte, and if you haue them grapes, or gooseberies: when you haue so deon, make paste of fine flower, and put in your Chickins, and set them in the Ouen, then boyle foure Egs hard, then take the yolks and strain them with vergi∣ous, and put Sugar thereto and put it into your chicken pye when it is half baked, and when it is ready to be serued in, annoint it ouer with butter, Sugar & rosewater, then put it into the ouen til you serue them in.

To bake Chickins without fruit.

SEason your Chickins with cloues, mace and pepper, lay thē into your paste with

swéet butter, gooseberies, sugar and whole mace. And when they be well baked, put therto vergious, yolkes of egges strained, shake them togither and set them into the Ouen againe.

To bake Pigeons.

SEason them with Pepper, salte, and ver∣gious, and lay thē in your paste, and put to them sweet Butter, gooseberies, and two or three spoonfull of vergious.

To bake Crane or Bustard.

FIrst take him and perboyle him a little, and then take sweet Lard and Lard him withall, thē put it into the Coffin, and take Pepper and salt, and season them togither and cast it vpon it, and take butter, and put it into the Coffin, and so let it bake y^e space of foure houres, and serue them forth.

To bake Geece or Capons.

SEason them with pepper and Salte, put Butter therto, and prick your goose with some Cloues,

To bake Turky Fowles.

CLeue your Turkye foule on the back, and bruse al the bones. Season it with Pepper groce beaten and salt, and put into it good store of Butter, he must haue fiue houres baking.

To bake Fesant or Partriges.

BAke your Fesant or Partridge as you doo your capon with Pepper and Salt, and draw them with Lard if you wil, and put to them sweet Butter.

How to bake Sparrowes or other small birds.

MAke paste of fine floure, egges, butter and faire water, therof make Coffins then season your birds with sugar and gin∣ger, then take good chéese clene scraped and small minced with a little Butter, and put them into your coffins, and put therto your birds, and close it till it be enough.

To bake Capons or Chickins.

TAke paste as is aforesaid, and season the Capon with ginger, salt and Vergious. then take Lard and mince it meetlye small, and put that first into the Coffin, then put your Capon vnto it with the brest down∣ward, so couer it and bake it, when it is al∣most enough, put into it the yolkes of three or foure Egges strained through a strainer with a little vergious, and so let it stand til it be inough.

To bake wilde Ducks.

VVHen they be fair dressed and perboi∣led, season them with Pepper and Salt, a few whole cloues amongst the, and

Onions small minced, and swéet butter, ver¦gious and a little sugar.

For to bake Mallards.

FIrst trusse them and perboyle them, and put them into the coffin, then take pep∣per and Salt, and season them and foure or fiue onions péeled and sliced, and put them altogither with a good peece of swéet butter vnto the Mallards, and so let thē bake two houres, and when they be baked, put in half a goblet of Vergious for euery Mallard, and so serue them.

How to bake pyes of Calues feet.

TAke Calues feet and wash them, boyle and blanch the haire of them, season thē with cloues and mace, and a little pepper, vergious and sugar, dates, prunes, corance, and sweet butter, then make your paste of fine flower with yolkes of Egges, and raise the Coffin square, when it is halfe baked, then take it out and put in Vergious and sugar with the yolks of hard Egs strained.

How to bake Conies, Rabets, or Hares, with fruit or without fruit.

SEason them with Pepper and Salte, Cloues and mace, and so laye them into your paste with Corance or Prunes, great

Raisins and if you will: butter and a little vergious.

To bake small meats.

TAke Egges and séethe them hard, then take the yolkes out of them and braye them in a morter, and temper them with Creme, and then straine them, and put to thē Pepper, Saffron, Cloues, Mace, small raisins, Almonds blanched and small shred, and grated bread.

Take Peares also sodden in Ale, and bray and straine them with the same Licour, and put therto Bastard and Honny, and put it into a pan and stir it on the fire til it be wel sodden, then make little coffins and set thē in the Ouen til they be hard, and then take them out againe, and put the foresaid licour into them and so serue them forth.

To make small bake meats of Sirup and Peares.

TAke Peares and séethe them in Ale, then bray them and straine them and put Sanders to them and Ale, with the spi∣ces aforesaide, and the Coffins in likewise ordered, and so put in the sirup.

How to bake Venison.

VVHen it is perboiled, season it with Salt and Pepper somewhat groce

beaten, and a little Ginger, and good store of swéet Butter, and when the Venison is tender baked, put to it half a dosen spoonfull of Claret wine, and shake it well togither.

To bake Venison to eat hot.

CVt the Venison in faire péeces, in quan∣titie as you will haue your pasties, and perboyle it, that doon, stick the grain side ful of Cloues, and Lard the lean side with good lard, and season it with pepper, salt, and all manner of spices, then put the grained side of the venison downwards into the coffin of brown paste, and so close it and bake it, and whē it is open turn the grain side vpward.

To bake Venison to eat colde.

TAke Venison and cut it as the graine goeth, and cut it in quantity as ye wil haue your Pasties, and perboile it in faire water, then take Lard and cut it in length of your flesh, and therwith lard it as thicke as you can, so that one péece of the Larde touch not an other. Then take all manner of spices, salt, and Vinagre, that doon, put it into brown paste and bake it.

To bake Venison of red Deere.

LAye it in water, and then wash it very clean out of y^e water, if it be clean draw it with Larde, then take meale and sift it,

and take faire licour and let it boile, & make your paste with that, then take Béefe suet, mince it and beate it, driue out your paste very thick, close it and let it bake six houres when it is half baked, take Cloues & mace and Vinagre, and so boile thē togither, put them into your redde Déere, at a little hole made for that purpose. And when you haue so doon, stop the hole with some of the same dough, and then set it in againe vntill it be inough.

To bake Venison of Fallow Deere.

LAy it in water and wash it very clean, then perboile it, if it be of the side, raise the skin of it: if it be of the haunch, presse it: season it with pepper and salt, take good store of Oxe Suet, and mince it very fine, when von haue minced it, beat it, thē take Flower, butter and Egges and make your paste stiffe, then driue it out, and then put in your suet and Venison and close it, then take the yolk of an egge and a little beere, and wet it ouer, and let it bake foure hou∣res, and then serue it in.

To bake the Vmbles of a Deere.

MInce them very small with Suet, and season them with Pepper, a little

Ginger, a little Sinamon and Corance, and put into your paste, and when your pye is baked, put to it two spoonfuls of Cla∣ret wine, and shake it well togither.

To bake a Pig like a Fawne.

FLey him when he is in the haire, season it with pepper and salt, Cloues and mace, take Claret wine, Vergious, Rosewater, Sinamon, Ginger and Sugar, boyle them togither, laye your Pig flat like a Fawne or a Kidde, and put your sirup vnto it and swéet butter, and so bake it leisurely.

To make Florentines.

TAke Vele and some of the Kidney of the Loyne, or colde Veale roasted, colde ca∣pon or Phesant, which of them you wil, and mince it very small with swéet suet, put vn∣to it two or three yolks of Egs, being hard sod, Corance and dates small shred, season it with a little sinamon and ginger, a very little cloues and mace, with a little Salte and sugar, a little Time being finely shred. Make your paste fine with butter & yolkes of Egs and Sugar, role it very thin and so lay it in a platter with butter vnderneath: and so cut your couer and lay it vpon it.

A Florentine of Flesh.

TAKE the Kidneies of Veale and chop them very small with Corance, dates, sinamon and Ginger, Sugar, salt, and the yolks of thrée Egs, and mingle altogither, and make a fine paste with yolks of egges, and butter, and let there be Butter in your dishe bottome, then driue them to small Cakes, and put one in the dish bottom, and lay your meat in, then lay your other vpon your meat, and close them togither, and cut the couer and it, when it is baked thē strew Sugar and serue it out.

A Florentine of Fish.

TAke apples, grated bread, Corance, and chop your apples verye fine, and mingle your stuffe with yolkes of Egs, and driue out your paste as you do the other, put but∣ter in your dish bottom and so serue it out.

To make Florentines with Eeles for Fish dayes.

TAKE great Eeles, fleye them and per∣boyle them a little, then take the fishe from y^e bones, and mince it small with some Wardens amongst it, to make it to mince small, and season it with cloues and mace, pepper, Corance and Dates, and when you lay it into your paste, take a little fine Su∣gar and lay it vpon before you couer it, and

when it is halfe baked or altogither, laye a péece of swéet Butter vpon the couer, and a little rosewater and sugar. After the same manner, minced pyes of Eeles.

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.

How to make Chuets.

TAKE Veale and perboyle it and chop it very fine, take beefe Suet and mince it fine, then take Prunes, Dates and

Corance, wash them very clean and put thē into your meat, then take Cloues, Mace, and pepper to season your meat withal and a little quantity of salt, vergious and Su∣gar, two ounces of biskets, and as many of Carowaies, this is the seasoning of your meat, then take fine flowre, yolkes of Egs, and butter, a little quantitye of rosewater and sugar, then make little coffins for your Chewets and let them bake a quarter of an houre, then wet them ouer with butter, then strewe on Sugar and wet the Sugar with a little Rosewater, and set them into the Ouen again, then take and serue fiue in a dish.

How to bake Vaunts.

TAke the kidney of Veale and perboile it till it be tender, then take & chop it small with the yolkes of thrée or foure Egs, then season it with Dates small cut, small rai∣sins, Ginger, Sugar, Sinamon, Saffron and a little Salte, and for the paste to laye it in. Take a dosen of Egs both the white and the yolkes, and beate them well togi∣ther, then take Butter and put it into a frying pan, and fry them as thin as a pan∣cake, then lay your stuffe therin, and so frye them togither in a pan, then cast sugar and

Ginger vpon it, and so serue it forth.

How to make Pescods.

FIrst make short paste with yolks of egs, butter and a little sugar. Then take for the stuffe, Marow, small raisins, dates, Si∣namon, Sugar and Ginger, and then frye them with swéet butter, and whē you serue them, cast on Sugar and Sinamon.

How to bake Eeles whole.

VVHen they be fleyed & clean washed, season them with vergious, pepper, and salt, Cloues and mace, and put to them corance, great Raisins and Prunes, sweete butter and Vergious.

To bake Lamprons.

FAire scoure them or fleye them, and sea∣son them with pepper and Salt, and put to them some onions, vergious, butter and Oisters.

How to bake Lamprons fine.

PVt to them small Raisins and Onyons minced very fine, and dates minced fine, a little whole Mace, some Prunes, if you will butter and vergious.

How to bake a Lamprey.

VVHen you haue fleied and washed it clean, season it with Pepper, and salt, and make a light Gallandine and

put to it good store of butter, and after this sort you must make your gallandine. Take white bread tostes and lay them in steep in Claret wine, or els in vergious, & so strain them with vinagre, and make it somewhat thin, and put sugar, Sinamon and ginger, and boyle it on a Chafing dish of coles, this Galandine being not too thicke, put it into your pye of Lampreye, and after this sort shall you bake Porpos or Puffins.

To bake Carp, Bream, Mullet, Pike, Trout, Roche or any other kinde of Fish.

SEason them with Cloues and Mace, and pepper, and bake them with smal raisins, sweete butter and Vergious, great raisins, and some prunes.

How to bake a Holybut head.

FIrst water it till it be fresh then cut it in small peeces like Culpines of an Erle, and season it with pepper & Saffron, cloues and mace, small raisins & great, and med∣dle al these wel togither, and also put ther∣to a good messe of vergious, and so bake the same Fish.

How to bake Cunger.

SEason it with pepper and salt and make your pies but euen meet for one gubbin, and put to it sweet butter, & let it not drye.

To bake a Stockfish.

SEason your Stockfish with pepper & salt and lay it into y^e paste, and put good store of butter to it, and shred onions small, and percely, and cast it vpon the stockfish, & put a little vergious vnto it, and bake it.

How to bake watered Herrings.

LEt your Herrings be wel watered, and season them with Pepper and a little Cloues and mace, and put vnto them min∣ced Onions, great raisins and small, a little swéet butter, and a little sugar, and so bake them.

How to bake Custards.

TAke to euery pinte of Cream fiue Egs, and put in no whites, and straine your Cream and Egges together, season it with Cloues & mace, and sugar, and when your paste is well hardened in the Ouen, hauing small raisins & dates, put in your stuffe, and let it not bake too much, for much baking will make your Custard to quaile, or els to fall. Doucets after the same sort.

How to bake Wardens.

COre your wardens and pare them, and perboyle them and laye them in your paste, and put in euery warden where you take out the Core a Cloue or twain, put to them

Sugar, Ginger, and Sinamon, more sina∣mon then ginger, make your crust very fine and somewhat thick, and bake them lei∣surely.

How to bake Quinces.

TAke half a pound of Sugar, and a dosen of Quinces and pare them, take half an ounce of Sinamon and Ginger, take fine flower, sweet butter, and Egges, and make your paste, then put in all your stuffe and close it vp.

Another to bake Quinces.

COre your Quinces and fair pare them, perboyle them in seething licour, Wine or water, or halfe wine and half water, and season them with Sinamon and sugar, and put halfe a dosen Cloues into your Pyes amongst them, and halfe a dosen spoonful of rosewater, put in good store of sugar. If you will bake them a slighter waye, you maye put in Muscadell to spare Sugar.

How to bake Orenges.

FAire péele your Orenges, and pick away all the white that is vnder the peele, and so lay them in fine paste, and put into them Sugar, very little Sinamon or none at all, but a little Ginger and bake them very leisurely.

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.

Tartes.

To make a Tarte of Cheese.

TAke good fine paste and driue it as thin as you can. Then take cheese, part it, mince it, and braye it in a morter with the yolks of Egs til it be like paste, then put it in a faire dish with clarified butter, and thē

put it abroade into your paste and couer it with a faire cut couer, and so bake it: that doon, serue it forth.

To make a Tarte of Prunes.

TAke Prunes and wash them, then boile them with faire water, cut in halfe a pe∣ny loaf of white bread, and take them out and straine them with Claret wine, season it with sinamon, Ginger and Sugar, and a little Rosewater, make the paste as fine as you can, and dry it, and fill it, and let it drie in the ouen, take it out and cast on it Bis∣kets and Carawaies.

Tarts of Damsons without a couer.

SCalde your Damsons with rosewater in a Platter, and then strain them and sea∣son them with sugar, sinamon, and ginger, and so make a Tart without a Couer.

Tartes of Damsons with a couer.

LAy in your Damson whole, and so sea∣son them with sugar, Sinamon & Gin∣ger, and so lay on a couer.

Tartes of Cherries.

PLuck off your stalks and lay your Che∣ries into your paste and season thē with sugar, sinamon and ginger, and lay a couer vpon them

Tartes of Gooseberies.

LAy your Gooseberies in your crust, and put to them sinamon and Ginger, Su∣gar and a few small raisins put among thē, and couer them with a Couer.

Tartes of Apples with couers.

MInce your Apples very small, season them with Sugar, sinamon & ginger, and laye thereon a faire couer, and dresse your couer when it is halfe baked with Rosewater and Sugar.

Tartes of Apples without couers.

BOyle your Apples very tender in a lit∣tle wine, or for lack of Wine Ale, and then strain them with Sugar, sinamon and ginger. Make a tart of it without a couer.

Tartes of Quinces without couers.

STraine your Quinces with some wine, whē they be ••oiled tender, and an apple with them, or two or three Wardens, straine them and season them with Sugar, Sinamon and Ginger, and so make a tarte without a couer.

Tarte of Quinces with couers.

WHen your Quinces be very tender and colde, mince them with two or three Wardens amongst them and season them with sugar, sinamon and ginger, and so the paste being very fine, lay a couer vpon thē.

How to make Tartes of Spinage.

BOyle your Spinage very tender, and three or foure apples with it, and when it is very tender, straine it through a faire cloth, and then season it with the yolk of an egge, Sugar, Sinamon, and Ginger.

Tartes of Borage after the same fashion.

Tartes of Eglentine berries.

TAke the berries and picke out al y^e white within them, and boyle them very ten∣der in faire water, and when they be almost sod dry, put therin wine, and thrée or foure Apples, and straine them, season them with sugar, sinamon and ginger, so make a Tart without a couer.

Tarte of Strawberies.

SEson your Strawberyes with sugar, a very ltttle Sinamon, a little ginger, and so couer them with a couer, and you must lay vpon the couer a morsell of swéet But∣ter, Rosewater and Sugar, you may Ice the couer if you will, you must make your Ice with the white of an egge beaten, and Rosewater and Sugar.

How to make a Tart of Briar hips.

TAke Hippes and washe them, and boyle them in Claret wine, and straine them through a strainer, season them with Si∣namon,

ginger and Sugar, and make your paste, and fill it with the same stuffe.

To make a Tart of Cream.

TAke Creame and Egs and stir them, togither, and put them into a strainer till the whay be come out, then strain it that it may be thick, season it with Ginger, Su∣gar, and a little Saffron, and then make your paste with flower, and dry your paste in the Ouen, and then fill it, and set it into the Ouen to dry, and then take it out, and cast Sugar on it, and so serue it forth.

How to make a good Marchpaine.

FIrst take a pound of long smal almonds and blanch them in cold water, and dry them as drye as you can, then grinde them small, and put no licour to them but as you must needs to kéepe them from oyling, and that licour that you put in must be rosewa∣ter, in manner as you shall think good, but wet your Pestel therin, when ye haue bea∣ten them fine, take halfe a pound of Sugar and more, and see that it be beaten small in pouder, it must be fine sugar, then put it to your Almonds and beate them altogither, whē they be beaten, take your wafers and cut them compasse round, and of the bignes you will haue your Marchpaine, and then

assoone as you can after the tempering of your stuffe, let it be put in your paste, and strike it abroad with a flat stick as euen as you can, and pinch y^e very stuffe as it were an edge set vpon, and then put a paper vn∣der it, and set it vpon a faire boord, and lay a lattin Basin ouer it the bottome vpwarde, and thē lay burning coles vpon the bottom of the basin. To see how it baketh, if it hap∣pen to bren too fast in some place, solde pa∣pers as broad as the place is & lay it vpon that place, and thus with attending ye shal bake it a little more then a quarter of an houre, and whē it is wel baked, put on your gold and biskets, and stick in Comfits, and so you shall make a good Marchpaine. Or euer that you bake it you must cast on it sine Sugar and Rosewater that will make it look like Ice.

To make pottage of Cherries.

FRy white bread in butter til it be brown and so put it into a dish, then take Cher∣ries and take out the stones, and frye them where you fried the bread, then put thereto Sugar, Ginger, and Sinamon, for lacke of broth, take White or Claret Wine, boyle these togither, and that doon, serue them v∣pon your Tostes.

To poche Egges in broth.

TAke faire licour and as much vergious, and new Yest, and put therin Corance, whole mace, sweet butter, and sugar, a good handfull of white Beets, and so boile them very tender, and so poche your Egs in faire water seething, and laye them vpon sops, and poure the broth and hearbs vpon.

To boyle yong Peason or Beaues.

FIrste shale them and seethe them in faire water, then take them out of the water and put them into boyling milk, then take the yolks of Egs with crums of bread, and ginger, and straine them thorow a strainer with the said milk, then take chopped perce¦ly, Saffron and Salt, and serue it foorth for Pottage.

To make carbonados of Mutton.

CVt a Leg of Mutton in thin fillets, and to make it tender chop it on both the sides with the back of a knife, so that they be not chopped thorow, then salt them well and lay them on a grediron, and broil them till they be mough, and with Vinagre and minced onions serue them forth.

To make a Haggas of Almain.

TAKE two Buts of Mutton, and trye them well from Skinnes and senowes,

and mince it with suet as small as you can, then take Dates and mince them smal, thē take these Spices which follow, one ounce of Corance clean washed, an ounce of sina∣mon, a quarter of half an ounce of Ginger and asmuch of pepper, and an ounce of Su∣gar with the yolkes of eight or nine Egs, clean fryed from the whites Take also fine faire light bread grated, with a little Salt, and a portion of Saffron, and boile al these togither, then row these Corance in Suet of a Calfe or Sheepe, then put them into a frying pan, and so set them into a hot ouen, and when they be brown turne them, and when they be baked, take them out and serue three in a dish.

To dresse Chickins vpon Sorrell sops.

TAke sorrell and beat it in a morter, and put in Vergious and strain it through a strainer, then cut fine Sops of white bread and lay them in a dishe, and put the sorrell sauce to the bread, put sinamon, ginger, and Sugar, with butter to your sauce, thē roste your Chickins and serue them forth.

How to make sops of Almain.

TAke white wine with Bare or Ale, and put crums of white bread, yolks of Egs

sugar and sinamon, with Salt and saffron, strain these and boile them a little togither then cut white bread into your dishe, and put the pottage to it, and so serue it foorth.

How to make Tostes.

TAke the Kidneye of Vele when it is ro∣sted, and chop it very fine, then take and put it in a dish, put in the yolks of three egs put in Sinamon, Ginger and sugar, take a a little Rosewater and put to it, take white bread and cut it like diamonds, and toste a little, set all your stuffe on a Chasingdishe with Coles, and stirre it and spread it vpon the Tostes, take the yolke of an Egge, and with a fether baste them ouer, then bake them in a pan and set them in a dishe, and cast Sugar on them.

To make Ielly.

TAke Calues feete and fley them, and faire washe them, and set them on to sée the in faire licour, and faire scum them, and when they be tender sod, faire straine out the licour, and see your licour be verye cleere, and put your licour into a pot, if there be a pottle of it, put a pottle of claret wine vnto it, and two pound Sugar, a quar∣tern of sinamon, half a quartern of ginger, an ounce of Nutmegs, an ounce of grains,

some long Pepper, a fewe Cloues whole, a few Coliander sads, a little salt. Isongl•…•…sse being faire washed and laid in water a day before, Turnsole being aired by the fier and du•…•…ed, and when they be wel sod, let it run through a bag, and put two whites of Egs in the bag.

To make an Apple Moise.

ROste your Apples very fair, and when you haue so doon, peele them and strain them with the yolk of an Egge or twaine, and Rosewater, and boile it on a Chefing∣dish of Coles with a peece of sweet Butter, put in sugar and ginger, and when you lay it in your dish, cast sinamon & Sugar on it.

To make a dish of Snow

TAke a pottle of sweet thick Cream, and the white of eight Egs, and beate them altogither with a spoone, then put them in∣to your Creme with a dish full of Rosewa∣ter, and a dish full of Sugar withall, then take a stick and make it clean, and then cut it in the end four square, and therwith beat all the aforesaid things togither, and euer as it ariseth, take it off, and put it into a Cullender, this doon, take a platter and set an Apple in the midst of it, and stick a thick bush of Rosemary in the Apple. Then cast

your Snow vpon the Rosemary & fill your platter therwith, and if you haue wafers, cast some withall, and so serue them foorth.

To make white Ginger bread.

TAke Gumma Dragagantis half an once, and stéep it in rosewater two daies, thē put therto a pound of Sugar beaten & fine∣ly serced, and beate them well together, so that it may be wrought like paste, thē role it thin into two Cakes, then take a fewe Iordain almonds & blaunch them in colde water, then dry them with a faire Cloth, and stampe them in a morter very finelye, adding therto a little rosewater, beat fine∣ly also the whitest Sugar you can get and searce it. Then take Ginger, pare it and beat it very small and serce it, then put in sugar to the almonds & beat them togither very well, then take it out and work it at your pleasure, then lay it euen vpon one of your cakes, and couer it with an other and when you put it in the molde, strewe fine ginger both aboue and beneath, if you haue not great store of Sugar, then take Rice and beat it small and serce it, and put it in∣to the Morter and beat them altogither.

To to make Bennets.

PVt butter and water ouer the fier in a faire pan, and when it boyleth put ther∣to fine Flower and Salte, and so let them boyle, but stir them well for brenning, and when it is wel thick, put it into an earthen pan, thē break Egs into it and boyle them so togither, then boyle a good quantitye of Butter clarified ouer the fire, and with a spoone put in your other stuffe and so frye them till they be browne, and that doone, serue them foorth with Sugar on them.

How to make Pomages,

TAke a quart of red wine or swéet wine, and v. or vj. well watrishe Apples, pare them and cut them in peeces and cast away the cores, then put the apples with y^e wine into a pot and boyle thē on the fire till they be tender, and take a manchet lofe and cut it in thin peeces and cast it into the pot, thē when the apples be tender, put to them a quarter of a pound of Sugar, but draw thē through a strainer before, and also an oūce of Sinamon, halfe a quarter of an ounce of ginger, and boyle al these togither in a cha∣fer or a pot, and then take them out again, and put thē into a faire bason or in achar∣ger,

then make a dredge of sinamon, sugar and Ginger, but most of Sugar, and dresse your Pomages in faire dishes, then cast in your dredge and serue it out hot or colde.

To make Farts of Portingale.

TAke a quart of life Hony, and set it v∣pon the fire and when it seetheth scum it clean, and then put in a certaine of fine Biskets well serced, and some pouder of Cloues, some Ginger, and powder of sina∣mon, Annis séeds and some Sugar, and let all these be well stirred vpon the fire, til it be as thicke as you thinke needfull, and for the paste for them take Flower as finelye dressed as may be, and a good peece of sweet Butter, and woorke all these same well to∣gither, and not knead it.

A French Puffin.

TAke and make a verye fine péece of paste with yolkes of Egs and sweete butter and sugar: and driue your cakes ve∣ry thin and fine, six or seauen, and put but∣ter molten betweene euerye one of them, make your cakes little round ones, and let there be a good deale of Butter in the dishe bottom, and then set them in the Ouen till they be baked inough, then strew on sugar vpon it and serue it out.

A buttered Loafe.

TAke very fine flowre and yolks of Egs, sweet butter, yest, cloues, mace, sugar, sinamon, ginger, and woork it togither and make them in little loues, and when they are baked inough, set a good deale of swéet butter vpon a chafingdish and coles, thē cut your loaf in three peeces and butter it, then strew sugar betwixt euery péece and serue it out.

For brenning meats.

TAke wine and good Ale, and fill thē well togither and they will then bren, and this is good for Sewes or dish meates, and all other meates that a man will haue brenning.

To make Almond Butter.

BLanch two pound of Almonds and bray them small in a Morter, but put no Li∣cour to thē of a good while, but bray them as small as you can, and whē they be small inough, cast a little water to them into the Morter, then draw them through a Strai∣ner as you can, then put it into a faire pot with a quarter of a pound of sugar, and set it on the fire, but stir it well for burning, and put in a little Salt, but not too much, and when it boyleth take it from the fire,

and put to it a good quantitie of Damaske water or rosewater with an eye of saffron, but not too much, then take a faire Cloth of an elle long, and lay the butter vpon it, and let the cloth be held strait, and draw vnder the same cloth with a Ladle, that the wa∣ter may come clean from it, and thē draw it aboue in y^e midst of the cloth, and knit the corners of the cloth togither, and so hang it vp and let it dry, and then dresse it into dishes, and print it as you doo butter, and plant it with kernels of Pomgranets, and so serue it foorth.

To make Almond milk hot.

TAke blanched Almonds and bray them smal, then with faire water draw them through a strainer, and make them not too thin nor too thick, and then put them into a pot with a quarter of a pound of sugar and let them boile ouer the fire, and when they boyle take them from the fire, then take a manchet loaf and cut it in thin péeces, stéep it in a pinte of White wine, as Bastard, Tire, or Maulmsie, then cast it into Al∣mond Milk and dresse it in fair dishes, and so serue it foorth.

To make Ipocras.

TAke a gallon of Wine, and an ounce of Sinamon, two ounces of Ginger, and a pound of Sugar, twenty cloues bru∣sed, and twenty corns of pepper groce bea∣ten, and let all those soke one night, and let it run through a bag.

To make Conserue of Quinces after the manner of Spaine.

TAke six or seuen pound of Quinces, and two gallons and a halfe of water, and set your water on the fire till it be thorow warm, then put therto the whites of two Egs, shels and all, and all to stir it with a stick, and then let it stand vpon the fire till it cast a great scum. Then take of the said scum, and put therto fiue pound of Sugar, and let it stand till it be molten, and a lit∣tle while after, and then take it from the fire, and let it run through a woollen cloth of Cotten, and then put in your Quinces clean pared and the cores clean taken out, and so set them vpon the fier the space of an houre and a halfe, and then take them of the fier, and strain them through a canuas cloth water and al, and then set them vpon the fire again & let them seethe the space of two houres & a half, and all that time stir it with stickes with broade endes, and to

know when it is inough, lay it vpon a box lid, and when it commeth vp cleane it is enough.

To make Conserue of Orenges.

TAke Orenges and pare them very thin the red of the out sides away and quar∣ter them in four, and take away the white of the inside, then séeth them in faire water softlye for breaking, ofte change them in warm water til they be soft: as the yelow∣nes dooth seeth away, so weareth away the bitternes, thē take them out of the water and lay them in a fair vessell that the wa∣ter may run away from them, then beate them small with a spoone, and put to euery pound of Orenges one pound of sugar, and half a pound of Rosewater, and boile them togither and box them.

To preserue Orenges.

TAke your Pilles and water them two nights and one day, and dry them clean againe, and boyle them with a soft fire the space of one hower, then take them out to coole, and make your sirrop half with rose∣water and half with that liquor, & put dou∣ble sugar to your Orenges, and when your sirup is halfe sodden, then let your Orenges seethe one quarter of an houre more, then take out your Orenges & let the sirop séeth

vntill it rope, and when all is colde, then put your Orenges into y^e sirrop: the white of an Egge and Sugar beaten togither, will make it to candie.

To make sirup of Violets.

FIrst gather a great quantitye of Violet flowers and picke them cleane from the stalkes and set them on the fire, and put to them so much rosewater as you think good then let them boyle altogither vntill the colour be forth of them, then take thē of the fire and straine them through a fine cloth, then put so much Sugar to them as you think good, then set it againe to the fire vn∣till it be somewhat thick, and put it into a violl glasse.

To make Cherries in confection.

TAke ripe and chosen cherries, cut of half the stalks and put them in a frying pan ouer a soft fire, for euery pound of Cheries strew vpon them a pound of good white su∣gar in pouder, séeth them so till y^e third part be wasted, when they are sod put in a lit∣tle Rosewater with a few cloues, and sina∣mon beaten togither, then let them coole two or thrée houres, and then put them in∣to your pots.

To make Prunes in confection.

TAke Prunes of damaske & do like with them as you did with cheries, saue that for euery pound of Prunes take xij. ounces of sugar, and that there must be wasted the fourth parte of the sirrup awaye, and that the Cloues and Sinamon must be but half brused, or els both be a like.

Marmalade of Quinces or any other thing.

TAke the Quinces and quarter them, and cut out the Cores and pare them clean, and séeth them in faire water til they be very tender, then take them with rose∣water and strain them, and doo as is afore∣said in euery thing.

To preserue Quinces.

FAire core your Quinces and séethe Li∣cour vpon the fire, and put in the cores, and séeth them very well with two or three péeces of Quinces, and then put in your Quinces, and let them boyle very softlye till they be tender, then take vp your quin∣ces, and set them faire vpon a cloth, and let your Licour séethe a great while till it be somewhat high coloured of the Quinces, and then when the licour is colde, and the Quinces be colde, then put in your Quin∣ces againe and so faire couer them.

These wil serue to bake or make tartes all the yéere.

To preserue Orenges, Lemmons, and Pomecitrons.

FIrst shaue your Orenges finely, and put them into water two dayes and two nights, changing your water three times a day then perboyle thē in thrée seuerall wa∣ters, thē take so much water as you think conuenient for y^e quantity of your orenges thē put in for euery pound of Orenges, one pound & a half of sugar into the water, and put in two whites of Egs & beat them al∣togither, then set them on y^e fire in a brasse vessel, and when they boile, scum them ve∣ry clean, and clense them through a Iellye bag, then set it on the fire & put in the oren∣ges. Vse walnuts in like manner, and vse Lemmons & Pomecitrons in like sort, but they must lye in water but one night.

To preserue all kind of fruits that they shall not break in the preseruing.

TAke a Platter that is plaine in the bot∣tom and lay Sugar in the bottom, then Cheries or any other fruit, and so betwéen euery row you lay, throw sugar and set it vpon a pots head, and couer it with a dish, and so let it boyle.