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

How to make a Vaunt.

TAke marow of Beefe, as muche as you can hold in both your hands, cut it as big as great dice. Then take ten Dates, cut them as big as smal dice: then take thir∣tie prunes, and cut the fruite from the stones, then take halfe a handfull of Corrans washe them and picke them, then put your marrow in a cleane platter, and your dates, prunes, and Corrans: then take ten yolks of Egs, and put into your stuffe afore rehearsed. Then take a quarterne of sugar, and more, and beat it smal and put to your marrow. Then take two spoon∣fuls of Sinamon, and a spoonful of sugar, and put them to your stuffe, and mingle them alto∣gether, then take eight yolks of egs, and foure spoonfuls of Rosewater, strain them, and put a litle sugar to it. Then take a fayre frying pan, and put a litle péece of butter in it, as much as a Walnut, and set it on a good fyre, and when it looketh almost blacke, put it out of your pan, and as fast as you can, put halfe of the yolks of Egs, into the midst of your pan, and let it run all the bredth of your pan, and frie it faire and

yellowe, and when it is fryed, put it in a fair•• dish, and put your stuffe therein and spread it a•• the bottom of the dish and then make another vaunt euen as you made the other, and set it v∣pon a faire bord, and cut it in faire slices, of the breadth of your litle finger, as long as your Vaunt is: then lay it vpon your stuffe after the fashion of a lattice window, and thē cut off the ends of them, as much as lyeth without the in∣ward compasse of the dish. Then set the dishe within the Ouen or in a baking pan, and let it bake with leisure, and whē it is baked enough the marrow will come faire out of the vaunt, vnto the brim of the dish. Thē draw it out, and cast theron a litle sugar, and so you may serue it in.