[A booke of cookerie, otherwise called the good huswiues handmaid.]

Baked meates.

To make paste, and to raise coffins.

TAke fine flower, and lay it on a boord, & take a certaine of yolkes of Egges as your quantitie of flower is, then take a certaine of Butter and water, and botle thē together, but you must take héed ye put not too many yolks of Egges, for if you doe it will make it dry and not pleasant in eating: and ye must take béed ye put not in too much Butter, for if you doe, it wil make it so fine and so short that you cannot raise: and this paste is good to

raise all maner of Coffins: like wise if ye bake Venison, bake it in the paste aboue named.

To make fine paste another way.

TAke butter and ale, and seeth them toge∣ther: then take your flower, and put there∣into three egs, sugar, saffron, and salt.

To make short paste in Lent.

TAke thick almond milke séething hot, & so wet your flower with it: & sallet oyle fried, & saffron, and so miggle your paste altogether, and that will make good paste.

How to bake Venison, or mutton in∣stead of Venison.

TAke leane venison or mutton, and take out all the sinewes, then chop your flesh veris smal, and season it with a litle pepper and salt and beaten cloues, and a good handful of Fen∣nēl seeds, and mingle them altogether: Then take your Larde, and cut it of the bignesse of a goose quill, and the length of your finger, and put it in a dish of vineger, & al to wash it there∣in: then take meale as it dooth come from the mil, and make paste with colde water, and sée that it be very stiff then take a shéet, and make a laying of the minced flesh vpon the shéet, of y^e bredth that your Lard is of length, then make a laying of your Lard vpon your flesh, and let your larde bee one from another, the breadth

of one of the peeces of the Larde, and so make foure layings of lard, and thrée layings of flesh one vpon another, so presse it downe with your hands as hard as you can for breaking y^e paste and cast in a handfull of pepper and salt, & bea∣ten cloues, so close vp your passe, & let it bake two houres.

How to make sweet pies of Veale.

TAke veale and perboile if very tender, then chop it small, then take twise as much béefe suet, and chop it small, then mince both them together, then put currans and minced Dates to them, then season your flesh after this ma∣ner. Take Pepper, salt, and Saffron, Cloues, Mace, sinamon, Ginger and Sugar, and sea∣son your flesh with each of these a quantitye, and mingle them altogether. This doone take fine flower, butter, egs, and Saffron, & make your paste withall as fine as you can, & make your pie with it, and when it is made, fill it with your stuffe. Then put vppon your pye, Prunes, Corans, Dates, a little sugar, and yolkes of egs hard. Then couer your pie and set it on a paper, and set it in the Ouen, and let it bake sokingly, if it be scortcht aboue lay a paper double on it.

How to make Chewets of Veale.

TAke a leg of beale and perboyl it, thē mince it with beefe suet, take almost as much of your suet as of your veale, and take a good quanti∣tie of Ginger, & a litle saffron to colour it: take halfe a goblet of white wine, and two or three good handfull of grapes, and put them all to∣gether with salt, and so put them in Coffins, and let them boyle a quarter of an houre.

How to make chewets another way.

TAke a litle Veale and slice it, and perboile it, then take it vp & presse it in a faire cloth, and mince it very fine, take Corans and dates and cut them very small, take some marie or suet, and the yolkes of three or foure Egges, and pepper, salt, and mace fine beaten, and the crums of bread fine grated: thē mingle al these together, and put in suet enough, and they wil be good pies.

How to make Chewets in Lent.

TAke a fresh Eele and flea it, and cut of the fish from the bone, mince it smal and pare two or thrée wardens and mince thē likewise small, as much of them as of the Eele or Oy∣sters, and temper them together, and season it with Ginger, Pepper, cloues, Mace and salte, and a little colour it with Saunders, and put currans and prunes, and minced great raisōs and Dates, as you do to the other pies of flesh,

when it is halfe baked put them out, and put to it a litle vergious: and if your Gelly be not fat put to it a little Sallet Oyle fried with some sweet flowers or hearbes, if yee put a lyttle Rosewater and salt it is good, but if you haue any fat of fish it is better then oyle.

How to make Oyster chewets.

TAke a peck of oysters, & wash thē clean. Then shel them, and wash them in a c••∣lender fair and clean, then seeth them in faire water a litle, and when they bee sodden, straine the water from them, & cut them small as pie meat, season them with a little pepper, a peniworth of cloues and mace, a peniworth of sinamon and ginger, a peniworth of Sugar, a little saffron and salt: then take a handful of Corans, sixe dates minced small, and mingle them altogether: then make your paste with a quantitie of fine flower, ten yolks of Egges, a quantitie of butter, with a little Saffron and boyled water, then raise vp your chewets, and put in the bottom of your chewets a little but∣ter, and cast vpon them Prunes, Dates, and currans, so close them and bake them: let not your Ouen be too hot, for they would haue but little baking, then draw them, and put in eue∣rie of them two spoonfuls of vergious and but∣ter and so serue them in &c.

How to make speciall good pies either of mutton or Veale.

LEt your meat bee perboiled, and mince it very fine, and then your suet by it self: and after put to the meate, and mince them well together, then put thereto fiue or sixe yolks of egs being hard sodden and minced, smal Cor∣rans, Dates fine minced: season it with Sina∣mon, Ginger, Cloues and Mace, a handfull of carowayes, sugar, and vergious, and some salt and a litle pepper, and so put it into your passe, whether they be chewets or Trunk pies.

To make paste, and to bake chickens.

TAke water, and put in a good peece of but∣ter, and let it séeth as hot as you can blowe off your Butter into your flower, and breake two yolks of Egges, and one white, and put in a good peece of Sugar, and colour your paste with Saffron, then shal it be short Then take your chickens, and season them with Pepper, salt, Saffron, and great Raisons, cloues, mace Corans, Prunes, and Dates, then close them vp, & make a little hole in the midst of the lid. Then set it in the Ouen, and to make sirrop for the same pie, take Malmsey, Creame, and two yolkes of Egges, and beate them togea∣ther,

and put in Synamon and Sugar, and when the pie is almost baked, then put in the sirrop, and let them bake together.

To bake chickins in Summer.

CVt off their feete, trusse them in the cof∣fins. Then take for euerie Chicken a good handfull of Gooseberries, and put into the pie with the Chickens. Then take a good quan∣tity of butter, and put about euerie chicken in the pie. Then take a good quantitie of Sina∣mon, and ginger, and put it in the pie with salt and let them bake an houre, when they be ba∣ked, take for euerie pie the yolke of an eg, and halfe a goblet full of vergious and a good quā∣tie of sugar, and put them altogether into the pie to the chickens, and so serue them.

To bake chickens in winter.

CVt of their feete, and trusse them, and put them in the pies, take to euerie pie a cer∣taine of Corrans or Prunes, and put them in the pie with the Chickens. Then take a good quantity of Butter to euerie chicken, and put in the pie: then take a good quantity of ginger, and salt and season them together, & put them in the pie, let it bake the space of an houre & a half, whē they be baken, take sauce as is afore said, and so serue them in.

To bake Chickens with Damsons.

TAke your Chickens, draw them and wash them, then breake their bones and lay thē in a platter, then take foure handfulles of fine flower, and lay it on a faire boord, put thereto twelue yolks of Egs, a dish of butter, and a li∣tle saffron: mingle them altogether, and make your paste therewith. Then make sixe coffins, and put in euery coffin a lumpe of butter of the bignesse of a walnut: then season your sixe cof∣fins with one spooneful of cloues & Mace, two spoonefuls of sinamon, and one of Sugar, and a spoonefull of salt. Then put your Chickins into your pies: then take Damsons and pare away the outward peel of them, and put twē∣ty in euery of your pies, round about your chic∣kens, thē put into euery of your coffins, a hād∣full of Currans. Then close them vp, and put them into the Ouen, and let them bee there three quarters of an houre.

How to bake a Turkie.

TAke and cleane your Turkie on the backe, and bruise all the bones: then season it with salt, and pepper grosse beaten, and put into it good store of butter: he must haue fiue howers baking.

How to bake a Fesant.

TRusse him like a hen, and perboil him, then set him with cloues, then take a litle vergi∣ous

and saffron, and colour it with a feather, then take salt, Mace and Ginger to season it, and so put it in the paste, and bake it till it be half enough. Then put in a litle vergious and the yolke of an eg beaten together: then bake it till it be enough.

To bake a Capon insteed of a Feasant.

CVt off his legs and his wings, & after the maner of a Feasant trusse him short, then perboile him a litle, and Larde him with sweet lard: so put him into the coffin, and take a litle pepper and salt and cast about him. And take a good halfe dish of butter & put into the coffin, so let him bake the space of foure houres and serue it forth cold in steed of a Feasant. So likewise bake a Feasant.

How to bake Red Deare.

YOu must take a handful of fennel, a hand∣full of winter sauorie, a handfull of Rose∣marie, a handful of Time, and a handful of Baie leaues, and when your liquour séeths that you perboile your venison in, put in your hearbs also, and perboile your venison til it be half enough, thē take it out, & lay it vpon a fair boord that the water may run frō it, then take a knife and prick it ful of holes, and while it is warm, haue a faire tray with vineger ther∣in, and so put your venison therein from mor∣ning

vntil night, and euer now and then turn it vpside downe, & then at night haue your cof∣fin readie, and this done, season it with Sina∣mon, Nutmegs and Ginger, Pepper and salt, and when you haue seasoned it, put it into your coffin, and put a good quantity of swéete But∣ter into it, & then put it into the Ouen at night when you go to bed, and in the morning draw it forth, and put in a sawcer ful of Vinegar in∣to your pie at a hole aboue in the top of it, so that the vinegar may run into euerie place of it, and then stop the hole againe, and turne the bottome vpward, and so serue it in.

How to bake Venison.

PErboile your Venison, then season it with Pepper and salt, some what grose beaten, and a litle Ginger, and good store of swéete butter. And when the Venison is tender ba∣ked: put to it halfe a dozen spoonfuls of Claret Wine, and shake it well together.

How to bake a Crane or a bustard.

PErboile him a litle, then Larde him with swéet lard, and put him in the coffin. Take Pepper and salt, a good quantity, and sea∣son them together and cast vpon it. Then take Butter, and put in the coffin, let it bane thrée houres.

How to bake a Mallard.

FIrst trusse them, and perboile them, and put them into the coffin: then season them with pepper and salt, and four or fiue Onions péeled and sliced, and put thē altogether, with a good péece of swéet butter vnto the Mallard and so let them bake two houres, & when they be baked, put in halfe a goblet of Vergious for euerie Mallard, and so serue them.

How to bake a wilde boare.

TAke thrée partes of water, & the fourth part of white wine, and put thereto salt asmuch as shal season it, & let it boile so til it be almost enough: thē take it out of the broth and let it lie til it be through colde: Then Lard it, and lay it in course paste, in pa∣sties, and then season it with pepper, salt, and ginger, & put in twise so much ginger as pep∣per. And when it is half baked, fil your pasties with white wine, and all to shake the pastie, & so put it into the Ouen again, til it be enough: Then let it stand fiue or six daies, or euer that you eat of them, and that time it will be very good meate.

How to bake wilde Duckes.

DResse thē faire, & perboil thē, then season them w^t pepper & salt, a few whole cloues amongst them, and Onions smal minced, and swéete butter, Vergious, and a litle Sugar.

To bake calues feete.

TAke Calues féet and séeth them tender, pul off the haire, then slit them, and make your paste fine, & when you haue made your coffin, before you put in your féet, take good Raisons and mince them smal, and plucke out the ker∣nels, and strewe them in the bottome of your pie: then season your féete with Pepper, salt, cloues and mace, thē lay in the féet, and strew currons on them, and Sugar and a good péece of butter in it, and close it vp, and make a litle hole in the lid, and when it is almost baked e∣nough, put in a messe of Vergious, and so serue them.

To bake Calues feete after the French fashion.

TAke the féet, pul off al the haire, and make them cleane, and boile them a litle til they be somwhat tender, then make your paste, and season your calues féet with pepper, salt and Sinamon, and put them in your paste, with a quantity of swéet Butter, Parslie and Ony∣ons among them, so close it vp, and set it into the Ouen till they be halfe baken. Then take them foorth, and open the crowne, and put in more butter & some Vineger, so let them stand in the Ouen til they be throughly baked.

For to bake a Pigge.

FLea your Pigge, and take our all that is within his bellie clean, & wash him well, and after perboile him, thē season it with Pepper, Salt, Nutmegs, Mace and cloues, and so lay him with good store of butter in the paste: Then set it in the Ouen till it be baked enough.

To bake a Pig like a Fawne.

TAke him when he is in the haire, and flea him thē season it with pepper & salt, cloues and Mace: then take claret wine, Vergious, Rosewater, sugar, Sinamon, and ginger, and boyle them altogether: then lay your Pigge flat like a Fawne or a Kid, and put your Sir∣rop vnto it, with a litle swéet Butter, and so bake it leysurely.

How to bake a Neats tong.

SEeth the tong halfe enough, and blanch it and cut it in two, then scorch it, and season it with pepper and salt, and put it in a coffin and a good quantity of Marrow with it, and when it is almost baken, put in some red wine and sugar.

How to bake an Hare.

TAke your hare and perboil him, and mince him, and then beat him in a morter very fine liuer and al, if you will, and season it with all kind of spices and salt, and doe him together

with the yolkes of seauen or eight egges, and whē ye haue made him vp together, draw lard verie thick through him, and mingle them all togither, and put him in a pie, and put in butter before ye close him vp.

For to bake a Gammon of Bacon.

BOile your gammon of Bacon, and stuffe it with parsley and sage, and yolkes of hard egs and when it is boiled, stuffe it and let it boyle againe, season it with Pepper, Cloues and mace, sticke whole Cloues fast in it: Then lay it so in your paste with salt butter, and so bake it.

To make a rare conceite, with Veale baked.

TAke veale and smite it in litle péeces, and séeth it in faire water, then take parsley, Sage, Isop and Sauorie, and shred them small, and put them in the pot when it boileth. Take powder of Pepper, canel, mace, saffron and salt, and let all these boyle together till it be enough. Then take vp the fleshe from the broth, and let the broth coole, when it is colde, take the yolks of egges with the whites, and straine them, and put them into the broth, so manie til the broth be stiffe enough, then make faire coffins, and couch thrée péeces or foure in one coffin of the Veale: and take Dates min∣sed

and prunes, powder of pepper, Ginger and vergious, and put it to the broth. Then put the liquor in the coffins, like as ye do with a custard, and bake it till it be enough, and so serue it foorth.

To make a florentine.

TAke Veale, & some of the Kidney of the loyne, or cold Veale roasted, cold capon or feasant, which of them you will, and minse it verie smal, with swéet Suet, put vn∣to it two or thrée yolkes of Egges, being hard sodde, Corans and Dates smal shred. Season it with a litle Sinamon and ginger a very li∣tle Cloues and Mace, with a litle salt and sugar, and a litle Time finely shred. Make your paste fine with butter and yolks of egs, and sugar, rolle it very thin, and so lay it in a platter with butter vnderneath, and so cut your couer and lay it vpon it.

To make a pie to keep long.

YOu must first perboile your flesh & presse it, & when it is pressed, season it with pep∣per and salt whilest it is hot, then lard it, make your paste of rie flower, it must be very thick, or else it wil not holde, when it is seaso∣ned & larded, lay it in your pie, then cast on it before you close it, a good deale of cloues and Mace beaten small, and lay vpon that a good

deale of Butter, and so close it vp: but you must leaue a hole in the top of the lid, & when it hath stood two houres in the Ouen, you must fill it as full of vinigar as you can, and then stop the hole as close as you can with paste, and then set it into the Ouen again: your Ouen must bée verie hot at the first, and then your pies will keep a great while: the longer you kéep them the better wil they be: and when ye haue ta∣ken them out of the ouen, and that they be al∣most cold, you must shake them betwéene your hands, and set them with the bottom vpward, and when you set them into the Ouen, be well ware that one pie touch not another by more than ones hand bredth: Remember also to let them stand in the Ouen after the Vinegar be in, two houres and more.

To bake small meats.

TAke Egges and seeth them hard, then take the yolkes out of them and braie them in a Morter, and temper them with Creame, and then strain them, & put to them pepper, saffron cloues, mace, smal raisons, almonds blanched & smal shred, & grated bread: take Peares also sodden in ale, & bray & strain thē with the sam•• liquor, and ••t therto bastard and honey, & put it in a pan and stirre it on the fire till it be we sodden. Then make litle coffins and set the••

in the Ouen vntil they bee hard, and then you must take them out again, and put the foresaid liquor into them, and so serue them foorth.

How to make a pie in Lent.

TAke Eeles and flea them, and cut them from the bone, take Wardens and Figs, & mince them together, and put to them Cloues and mace, pepper, salt, and Saffron, and season al these together, and mingle it with great and small Raisons, Prunes and Dates, cut it in small peeces, and so put it into the coffin, and let it bake halfe an houre.

How to make a Custard in Lent.

TAke halfe a pound of almonds, blanch them and beate them in a morter. Then take a quart of fair water, warm it luke warme, and strayne your liquour with the almonds. Then take a peece of the spawn of a Pike, of a Carp or a Roch, and beat it in a morter, then straine it into your almonds: for lacke of spawne yee may take two spoonfuls of the flower of Rice, and put it into your almonds Then take Su∣gar, cloues, Maces, Saffron and salt, and sea∣son your liquor therwith, euē as ye would sea∣son a custard of creame, then take three hand∣ful of fine flower, and almost a pint of fair wa∣ter boyling hot, and a litle Saffron, and make your paste therwith. Then make your custard

and when it is made, put small Raisons an•• Dates in the bottome of your Custarde, as you do vnto a custard of creame.

To bake Oysters shels and all.

TAke the best Oysters faire shaled, and the fairest & smoothest shels, wash a good ma∣nie, and to make them smooth, rub one shel a∣gainst another, and when they are very clean make your pie: and then let your grauie run through a strayner of your Oysters and wash your oysters very clean, and season them with Pepper and salt. Then take out of the deepest shelles, and put into them thrée Oysters and thrée cloues, and a litle peece of butter, and lay a flat shell vpō that, and thus set your pie with the shels and the Oysters in them till they be full, and in voyde places put in a péece of But∣ter: then close your pie, and set it into the O∣uen and when it hath stood there half an hour draw your pie, and then put in a sawcer full of your grauie. Then put the pie into the Ouen againe, and so let it stand one other halfe how∣er, and then serue it forth.

To bake Peares, quinces, and wardens.

YOu must take and pare them, and then coare them: then make your paste with faire water and Butter, and the yolke of an Egge, and sette your Orenges in∣to

to the paste, and then bake it well: Then fill your paste almost ful with Sinamon, Ginger and Sugar: also apples must be taken after the same sort, sauing that whereas the core should be cut out they must be filled with but∣ter euerie one: the hardest apples are best, and likewise are Peares and wardens, and none of them all but the Wardens may be perboi∣led, and the ouen must be of a temperate heat, two houres to stand is enough.

To bake quince pies.

PAre them and take out all the Core: then perboyle them in water till they bée ten∣der: Then take them foorth: and let the water runne from them till they be drie. Then put into euerie Quince, Sugar, sina∣mon and ginger, and fill euerie pie therewith, and thē you may let them bake the space of an houre, and so serue them.

To bake orenges.

FIrst take twelue Orenges, and pare away the yellow rinde of them, cut them in two péeces, and wring out the iuyce of them, then lay your pilles in faire water, and when it is boyling hot, put your Orenges therin, let them seeth therein vntill the water be bitter. Then haue another potte of water readie vppon the fyre, and when it dooth séethe, put your O∣renge

pils therein, and let them seeth again in the same water vntil they be very tender: then take your Orenges out of the pot, & put them in a bason of fayre cold water, and with your thombe take out the core of your Orenges and wash them cleane in the same water, and lay them in a faire platter, so that the water may run from them: then take a quart of Bastard, clearet wine, or white wine, if you take a quart of Bastard, put thereto a quartern of sugar: if you take claret or white wine, ye must take to euerie pint a quarterne of Sugar, and set it to the fire in a faire pot: then put your Orenges therein, and seeth them till the liquor come to a sirrop: when it is come to a sirrop, take a fair earthen pot, and put your Orenges and your sirrop altogether, so that your Orrenges may be couered with your sirrop, if you lacke syr∣rop, you must take a pinte of Claret wine, and a quarterne of Sugar, and make thereof a sir∣rop, and put it into your Orenges, and stoppe your pot close, after this maner you may keep them two moneths, and when you will bake them, take an ounce of Synamon, and half an ounce of ginger, and beat them smal, then take two pound of sugar, and beat it in like maner. Then put your sugar, Sinamon and Ginger in a faire platter, and mingle them together.

Then take foure handful of fine flower, & lay it vpon a faire board, and make an hole in the midst of the flower with your hand: then take a pinte of fair water, & eight spoonfuls of Oyl, and a little saffron, and let them seeth altoge∣ther, and when it seeths put it in the hole in the midst of the flower, and knead your paste ther¦with then make little round coffins of the big∣nesse of an orenge, and when they be made, put a little sugar in the bottom of them: then take your Orenge pilles and fill them full of sugar and spices afore rehearsed, and put them into your coffins, and fill the coffins ful of the same sugar and spices: when the spices be in them, close them vp, and set them vppon papers, and bake them in an ouen or baking pan but your Ouen may not be too hot if your coffins be dry after the baking, you may make a litle hole with the point of a knife vpon the couer of thē and with a poone put a little of the sirrop to them, at another season you must make your paste with foure handfuls of fine flower, and twelue yolks of egs, and a litle saffron, make your paste therewith.

Another good way to bake Orenges.

PAre the vtter rinde as thin as you can: thē take the Orenges, and cut out a litle hole in the top, & with a narrow pointed knife

picke out as nigh as yée can al the pames: then seeth them in faire water boyling a soft pace: and whē the water is bitter haue more water readye, and change the first water, and so let them séeth in the second water a good while soft¦ly boyling, let them not be very tender, for af∣ter that boyling ye must put them in an other liquor that must be water and hony very swéet sodden together & scummed: then put into that a good quantity of Saffron, and so put in your orenges, and let them séeth well in that water, til they be verie tender, if yee will bake them, put Claret wine and sugar together, and let it boyle wel. Then fil your Orenges of drie Su∣gar and Ginger, and turne the hole of your O∣renges vp ward: then put the Claret wine in, till your coffin be almost full: and sée that there be Sugar enough in the coffin and close it vp, and a litle before ye wil serue it in, put in more of the Claret wine and Sugar that was firste sodden, at the hole aboue in the coffin Thus ye may keepe your Orenges in that same liquor that ye did séeth them in first, a moneth or more and if ye think that the liquor changeth: séeth it againe and it wil amend, and if you think that the Orenges doo not looke yellow enough, put Saffron in the liquor, and with a feather col∣lour your Orenges.

To bake Peaches.

TAke Peaches, pare them, and cut them in two péeces, & take out the stones as cleane as you can for breaching of the Peach: then make your pie thrée square to bake fowre in a pie, let your paste be verie fine, then make your dredge with fine Sugar, Synamon and Gin∣ger: and first lay a little dredge in the bottome of your pies: Then put in Peaches, and fill vp your coffins with your Dredge, and put into euery coffin thrée spoonfuls of Rosewater. Let not your Ouen be too hot. &c.

To bake pippins.

TAke your pippins and pare them, and make your coffin of fine paste, and cast a little su∣gar in the bottome of the pie. Then put in your Pippins, and set them as close as ye can: then take sugar, sinamon, and Ginger, and make them in a dredge, and fill the Pie therewith: so close it, and let it bake two houres but the Ouen must not be too hot.

To make a good Castard.

TAke a platter full of Creame, if it bee a quart, then take sixe yolks of Egges, to a pint thrée Egges, and when you set your Creame, ouer the fire, cut your butter in smal peeces and but it into your creame, & it be litle more then the quantitie of a Walnut it is

enough, and season it with salt, Sugar, cloues, mace, and saffron, and so couer it, and let it be set vpon a chafingdish or pot of séething water, and when it is well hardned, cast on it minced Dates and small Raisons, and so let it boyle till ye think it be wel hardned: and then serue them foorth. &c.

How to make a Custard in Lent.

TAke the milt of any maner of fresh fish, and a little of the milt of a white Hering, and a quantitie of blanched almonds, and crums of bread, and mingle al these together and a litle Water and Sugar, and a quantitie of Rose∣water, and mingle that together: season it as ye would do another custard with al maner of spices. Then mingle therwith Raisons cor∣rans, and Dates, cut in peeces, and so bake it in a platter or paste, whether ye will, the space of halfe an houre, and so serue it in.

Another way to make a Custard in Lent.

TAke blanched almonds and bray them smal put crummes of white bread in the braying of the almonds. Then let a Pike be sodden, or fat Eels, that ye may haue the best of the broth and put that in the bottom of your platter, put in also minced dates and corrans. Then strain your almonds with the water sodden with su∣gar. Then season it with sugar, saffron, cloues

and Mace: then put in all the stuffe in the plat∣ter, and so boyle it vppon a chafingdish a good while: sée the platter be not couered, for if it be the Custard will neuer waxe harde: when ye serue it forth, cast Sugar on it, & if your dates and corrans be sodden in the fish broth afore ye put them in the platter, they wil be the better, put to a litle salt in the making, &c.

To make a tarte of apples and Orenge pilles.

TAke your orenges, and lay them in wa∣ter a day and a night, then seeth them in faire water and hony, and let them seeth till they be soft: then let them soak in the sirrop a day and a night: then take them forth and cut them small, and then make your tart and season your Apples with Sugar, Syna∣mon and Ginger, and put in a péece of butter, and lay a course of Apples, and betweene the same course of apples, a course of Orenges, and so course by course, and season your Oren∣ges as you seasoned your Apples, with some∣what more sugar, then lay on the lid and put it in the ouen, and when it is almost baked, take Rosewater and Sugar, and boyle them toge∣ther till it be somwhat thick, then take out the Tart, and take a feather and spread the rose∣water and Sugar on the lid, and set it into the

Ouen againe, and let the sugar harden on the lid, and let it not burne.

How to make a tart of Apples.

PAre your apples and cut away the core, & cut the remnant in smal péeces, & séeth it in rose water or wine til they be soft, & ye must stirre it al the while it séeths, then draw it through a strainer, and season it with sugar sinamon & ginger, & spread it in your paste: & if you wil, ye may serue it in a dish without past & cut a date or two & lay it on, for a change yée may collour it with Saunders if you wil.

To make a good tart of Cheries.

TAke your cheries and pick out the stones of them: then take raw yolks of egs, and put them into your cheries, then take su∣gar, Sinamon and Ginger, and Cloues, and put to your Cheries & make your Tart with all the Egges, your tart must be of an inche high, when it is made put in your cheries wi∣thout any liquor, and cast Sugar, Sinamon, and ginger, vpon it, and close it vp, lay it on a paper, & put it in the Ouen, when it is half ba∣ken draw it out, and put the liquor that you let of your cheries into the Tart: then take mol∣ten butter, and with a feather anoint your lid therwith. Then take fine beaten Sugar and cast vpon it: then put your Tarte into the O∣uen

again, and let it bake a good while, whē it is baken draw it foorth, & cast Sugar & Rose∣water vpon it, and serue it in.

To make a tart of Cheries, when the stones be out, another way.

SEeth them in white wine or in Claret, and strain them thick: when they be sodden: thē take two yolks of egges & thicken it with∣all: then season it with Sinamon, Ginger, and Sugar, and bake it, and so serue it.

To make a tart of Damsons.

SEeth the Damsons in Wine, and straine them with a litle Creame: then boile your stuffe ouer the fire til it be thick, put there to sugar, Sinamon, and Ginger, so spred them on your paste, but set it not in the Ouen after, but let the paste be baked before.

How to make a tart of Egges.

TAke twentie yolks of Egs, and half a pound of butter, and straine them altogether into a plater: then put two good handfuls of sugar in it, sixe spoonfuls of Rosewater, and stirre them altogether. Then make your paste with twoo handfuls of fine flower, and sixe yolks of Egs, and a quarter of a dish of Butter: then make your Tart, and put your stuffe therein and lay your Tart vpon a sheete of Paper, and so put it into the Ouen, and when that it is baked

enough, then draw it out of the Ouen, and cast a litle sugar on it, and so serue it foorth.

To make a good tart of Creame.

TAke a quart of Creame, and put in twelue yolks of egges, and a litle Saffron, straine them. Then put it in a pot and boile it, but all the time it standeth on the fire it must be stir∣red with a sticke for burning. Also ere ye boil it, ye must put a good dish of butter in it, when it is boiled, put in your Sugar, as muche as wil make it swéet: then make your paste with Butter. Egges, Sugar, with a litle Saffron and fine flower, and make your Tart with it and drie it in the Ouen, and when it is dry, put in a litle Rosewater and butter, then fill your tart with the stuffe, whē it is strained, so bake it, and when it is baked, sprinkle a little Rose∣water and Sugar, and a litle Butter molten vpon it.

How to make a tart of Prunes.

YOu must seeth the prunees with Wyne, then straine them, and season it with Su∣gar, so bake it with paste, and first prick it in the bottome if that you wil boile your stuffe vpon a chafingdish, then the lesse bàking after ward wil serue it.

How to make a tart of Spinnage.

TAke some cast creame, and seeth some Spin∣nage

in faire water till it be very soft, then put it into a Collender, that the water may soake from it: then straine the spinnage, and cast the creame together, let there bee good plentie of Spinnage: set it vpon a chafingdish of coales, and put to it Sugar and some Butter, and let it boyle a while Then put it in the paste, and bake it, and cast blaunche pouder on it, and so serue it in.

To mke a tart of Veale.

TAke two kidneis of Veale and broyle them, then take off all the skin and chop the fat ve∣rie small, and put two yolks of egs, a handfull of Corrans, sixe Dates cut small two handfull of sugar, a spoonfull of Salte, a spoonefull of Sinamon, halfe a spoonefull of Ginger, foure spoonfuls of Rosewater, chop them altogether then make your Tart of fine paste, and fill it with your stuffe: then close it with a couer, and strike vpon the lid of your Tart butter that is molten, and cast fine sugar vpon it, as you doe to a Marchpane, let not your Ouen 〈◊〉〈◊〉 too hot for it asketh but litle baking.

Ho to make a tart of cheese

MAke your Tart, and then take Banbery Chéese, and pare away the out side of it and cut the cleane chéese in small peeces and put them into the Tart, and when your

Tart is full of Chéese: then put two hand∣fuls of sugar into your Tart vpon your chéese, and cast in it fiue or sixe spoonefuls of Rosewa∣ter, and close it vp with a couer, and with a fe∣ther lay sweet molten Butter vpon it, and fine Sugar, and bake it in a soft ouen.

To make a tart of almonds.

BLanch almonds and beat them, and strain them fine with good thicke Creame, then put in Sugar and Rosewater, and boyle it thicke, then make your paste with butter, fair water, and the yolks of two or thrée Egs, and as soone as ye haue driuen your paste, cast on a litle sugar, and rosewater, and harden your paste afore in the Ouen. Then take it out, and 〈◊〉〈◊〉 it, and set in in againe, and let it bake till it be wel, and so serue it.

How to make a tart of Medlers.

TAke medlers that be rotten, & straine them the•• set them on a chafingdish of coales, and beate it in two yolks of Egges, and let it boile till it be somewhat thick: then season it with si∣namon, Ginger and sugar, and lay it in paste.

How to make a tart of hippes.

TAke Hippes, slit them, and pick out the ker∣nels: then seeth them in white wine, or in faire water, when they bee soft sodden, straine them as thick as you can, and seasō them with

Sinamon, ginger and sugar, & lay it in paste.

How to make a Curde tart.

TAke Creame, yolkes of egs, white bread séeth them together, then put in a sawcer full of Rosewater or Malmesey, and turne it: and put it into a cloath, when all the whey is out, straine it, and put in Sinamon, Ginger, salt, and sugar, then lay it in paste.

How to make Lumbardy tarts.

TAke béets, chop them small, and to put them grated bread & chéese, and mingle them wel in the chopping, take a few cor¦rans, and a dishe of swéet butter & melt it, then stir al these in the butter, together with three yolkes of egges, sinamon, ginger, and sugar, and make your tart as larg as you will, and fill it with the stuffe, bake it, and serue it in.

To make a tart of bread.

TAke grated bread and put to it molten but∣ter and a litle Rosewater and sugar, and the yolks of egs, and put it into your paste, and bake, and when you serue it, cut it in foure quarters and cast sugar on it.

A tart to prouoke courage either in man or woman,

TAke a quart of good wine, and boile therein two Burre rootes scraped cleane, two good Quinces, and a potaton roote well pared,

and an ounce of Dates, and when all these are boiled verie tender, let thē be drawne through a strainer wine and al, and thē put in the yolks of eight egs, and the braines of thrée or fower cocke sparrowes, and straine them into the o∣ther, and a litle rosewater, and séeth them all with Sugar, sinamon and Ginger, and clones and mace, and put in a litle swéet butter, and set it vpon a chafingdish of coales between two platters, & so let it boile til it be somthing big.

How to make a tart of Gooseberies.

TAke Goseberies, and perboile them in white or claret win••, or stronge ale, and withall boyle a litle white bread: then take them vp & draw them through a strainer as thick as you can with the yolks of sixe Egges, then season it vp with sugar, and halfe a dishe of butter, and so bake it.