Epulario, Or, The Italian Banquet: Wherein is shewed the maner how to dresse and prepare all kind of Flesh, Foules or Fishes.

As also how to make Sauces, Tartes, Pies, &c. After the maner of all Countries.

With an addition of many other profitable and ne­cessary things.

Translated out of Italian into English.

LONDON, Printed by A.I. for William Barley, and are to bee sold at his shop in Gratious street, neere Leaden-hall. 1598.

The Banquet, called in Italian, Epula­rio: wherein is handled the manner of dres­sing all kindes of meates, birds, and all sort of fishes. Also shewing how to make Sauces, Pies, Tarts, &c. Accor­ding to the vse of all nations.

The first booke, shewing what meat is best rosted, and what best boiled.

THe flesh of Beefe is best boiled, and of Veale the brest is good sodden, the loine rosted, and the legs made in O­liues. All parts of the sheepe are good boiled, only the shoulder, which is best rosted, as also the legge. Porke is al­together wholsome being fresh, yet ye chine is good rosted, the rest is salted as you thinke good. Kid is all good to be rosted or boiled as you thinke good, but the hinder quarter is better rosted, the like of Lambe. Goats flesh is good from the Month of Ianuary with sauce made of Garlike. The side of a Bucke is good in Bacon broth. The Loine may be rosted, and the legs baked, the like may be done with a yong Kid. Wild Bore should be peppered and larded. The Hare is good rosted, but the hin­der part is better boild. Connies are better rosted then any other way, and the best part of them is the hinder legs.

To dresse Capon, Peacocke, Feisant, and other foule.

Shoueler, Puet, Ducke, Crane, wild Goose, Heron and Storke, are all good and would be stuffed with Garlike, oni­ons, or such like things. Peacocke, Feisant, Partrish, wild Henne, Quailes, Thrush, blacke Bird, and all other good Birds are to be rosted. Pigeons are good both rosted and sod­den, yet best rosted. Ring-doues and wild Pigeons are good rosted, but better boiled with Pepper, Sage, Parsely, and Margerum. Capon is good both boiled and rosted, and like­wise the Henne.

How to seeth all kind of flesh that it may shew faire.

You hauing cut it in as many péeces & parts as you thinke good, then lay it to soke in faire water for the space of an hour, which done wash it againe in fresh water, and then with hot water, then set it ouer the fire in the Kettell or pot wherein it may haue roome inough, that it may be the whiter: then put as much salt to it as shall be néedful, and be careful to skim it: if your salt be not cleane, put it in whot water, and let it con­tinue therein till it bee melted, and conuerted into water or pickle, which being settled, you may put into the pot or Ket­tell of meat, alwaies taking care not to put in the dregs of the pickle, because it is foule. But if your flesh be old & tough especially Capon or Hen, then shift them out of the boyling water, and put them into fresh water, and so they wil be fair, and sooner boiled.

To make all kind of meat to rost faire and white.

To make all kind of foule, Capons, Kid, or any other flesh to rost faire and white, specially Béefe, Mutton, Veale, or Lambe. First parboile it, and then larde it, if it be Capon, fei­sant, [Page] or any other foule: first wash it cleane, that done, dip it in hote water, but take it presently out againe and lay it in cold water, and it will be the fairer and rost better: then lard it and sticke it with cloues or other things as you think good, or as he that oweth it doth most fancy it: if you will you may stuffe them with swéet hearbes, dry proines, soure grapes, cherries, and such like things, and so spit it, and first make a soft fire that it may rost sokingly & not bee scorched or burnt, and when you think it almost rosted, grate white bread, and cast salt into it, wherewith you shall crumme it, then make a hot fire, and turne it round, so it wil be fair and white, which done, send it presently to the table.

To make a good deuised meat, or sauce.

To make good deuised meat of Goat, Hare, wild Boare, or any other wild beast. Take of clarret wine and water, of ech a like quantity, and wash the flesh in them, then straine that water and wine through a cloth, putting therto as much salt as is requisite, which done, boile the flesh therein, & when it is boiled, take it out; and if you desire to make two dishes of it, take a pound and a halfe of Currans, and bruse them well with as much bread, which you shall cut in péeces, tost, grate, and being in crums, soke in good vineger, which done, beat the Currans and the bread together: and if you can get of the blood or entrailes of the wild beast, it will be very good to mixe with them, which being well beaten together, it must bee tempered with bastard wine, that is wine sod with new wine, called Must, and with the vineger wherwith the bread was soked, let it passe through a strainer into a pipkin, wherein you shall put cloues and Sinamon, as much as you think good, and as it is necessary, and make it strong or swéet of vineger & spice, according to the maner, or as ye owner will haue it. Then let it boile halfe an houre vpon a chafingdish, with a soft fire, on the one side then vpon the other turning it often with a spoone: then fry the flesh with good lard and cut [Page] it in péeces, and lay it in dishes, and couer it with this deuised meat, and the blacker it sheweth, the fairer it is.

To make broth of the flesh of wild beasts.

First wash the flesh well with good white wine mingled with as much water, and straine the washing, and séeth the flesh therin, putting to it a good quantity of lard cut in square peeces as great as dice: which done, put thereto a good quan­tity of sage, being pulled in three or foure péeces with your hands, and when it is almost ready, put spice into it, as I said before. And to make the broth somewhat thicke, take two or thrée yolkes of egges, according to the quantity thereof, and as much bread well tosted at the fire, but not ouermuch, only to drie it, which you shall make into small crummes, then take a little of the broth, and strain the bread and egges into the pot of broth: and if thou canst get some of the blood or the entrailes of the beast, you shall beat it well and seeth it with the same broth, & it will be the better. But if thou wilt make any dishes of this broth, the flesh is to be cut in péeces of halfe a pound or of a pound: and if you will make pottage, it must be cut very small: you must also remēber that the flesh wher­of this meat is made of, or else broth, must be boiled in the water wherein it was washed, because you may not loose that blood which commeth out of it in the washing.

To make sauce for Veneson.

To make sauce for veneson, first boile the flesh in a quanti­ty of water mingled with as much vineger, & when it is boi­led take thy flesh out of the broth, that it may shrinke and dry: and being dried, frie it in good lard: and if you desire to make two dishes thereof, take a pound of Almonds vnpilled, and beat them together with the meat, then take a pound of bread cut in peeces, and tost it at the fire, but not much. Which done, lay it to steepe in a little red wine, and beeing [Page] steeped, beat it together with the foresaid thinges, then tem­per it with the broth of the said flesh, and straine it into a pip­kin, and set it on a soft fire, to boile for the space of halfe an houre. Then put therein some Pepper and Sinamon, that it may haue the ordinary tast, or that it may be strong or sweet as the maister of the house will haue it. Then take an onion and seeth it with larde cut in small péeces, and when the ony­on is sodden, stampe it and mixe it with the larde wherewith it was sodden, and put them into the pipkin with the other things aforesaid, and let them boile together, then dish the meat and lay this sauce vpon it, and send it to the table.

To make small pasties of Veneson or Goats flesh.

To make Pasties of Veneson or Goats flesh, first cut the flesh into diuers péeces as big as your fist, then par­boile them in water, vineger, and salt, as much as is re­quisite, then take it forth and dry it, which done, larde it, first rouling the péeces of cut lard, & this flesh in pepper and Sina­mon with some salt all beaten together, then take cloues and sticke them on all sides of thy peeces of meat, then take good floure and make the crust thicker then a pancake, and of eue­ry peece of flesh you shall make a smal pasty, then bake them sokingly and well, and these pasties may bee kept fifteene daies or a month.

To make pies of Veale, Capon, or any other flesh.

To make Pies of Veale, Capon, Birds, or any other flesh. Take as much of the leanest part thereof as you thinke good, and mince it small, then take the suet or fat of a Calfe, and mixe it with the meat, and spice it according vnto the common manner, that done, make your passe as you did for the pasties, and bake them in an ouen. And when they are [Page] baked, take the yolks of two Egges, Vergiuice, a little Saf­fron, and mixe them with butter and water, which poure into the Pies. And if you cannot make the crust, then boile the meat so drest as aforesaid in a pan like a Whitepot, in such Pies you may put one or two Hennes, Capons, Pigeons, or any other foules either whole or minced.

To make a Pie in a possenet or pipkin.

To make a Pie in a pipkin, First take the flesh and good Béefe suet, and mince it smal, and put it in a pipkin, and if you wil, you may put therein Capon, Henne, or Pigeon, then set it on the coales, and when it beginneth to boile, skim it. Then take a few small Reasons and an Onion, and mince them small, and fry them with good suet, and put them suet and all into the pipkin, and when it is ready, put spice and vergiuice into it. And if thou thinke good put therein likewise yolkes of two or three egges beaten, which done, you may dish it and send it to the table.

To make Pies of the Combes of Cockes and Hennes, with their stones, and liuers.

Cut ech combe in thrée péeces, and the liuers in foure, but leaue the stones whole, then take a little larde, and cut it small, but beat it not, and take thrée or foure egges with béefe suet well beaten, and it will be better with the marrow of an oxe. Then take thirty or forty cherries although they be dry, Sinamon, Ginger, and a good quantity of Sugar, and some cloues, mingle them together, and thereof make a Pie, which done, bake it in an ouen or a frying pan, and being halfe ba­ked, take the yolk of an Egge, Saffron, and Vergiuice, and beat them together, and put them into the Pie. And so let it bake, then send it to the table.

To make fish Pies.

Take the fish and wash it cleane, and cut it with slashes on both sides, then take Pepper and salt and cast it into the cuts, and also into the belly of the fish, then make the past somewhat thicke, and putting the fish into it, sow vp the bel­ly thereof, which done, let it bake sokingly in the ouen till it be throughly baked.

To make Pies that the Birds may be aliue in them, and flie out when it is cut vp.

Make the coffin of a great Pie or pasty, in the bottome whereof make a hole as big as your fist, or bigger if you will, let the sides of the coffin bee somewhat higher then ordinary Pies, which done, put it full of flower and bake it, and being baked, open the hole in the bottome, and take out the flower. Then hauing a Pie of the bignesse of the hole in the bottome of the coffin aforesaid, you shal put it into the coffin, withall put into the said coffin round about the aforesaid Pie as ma­ny small liue birds as the empty coffin will hold, besides the Pie aforesaid. And this is to be done at such time as you send the Pie to the table, and set before the guests: where vncoue­ring or cutting vp the lid of the great Pie, all the Birds will flie out, which is to delight and pleasure shew to the company. And because they shall not bee altogether mocked, you shall cut open the small Pie, and in this sort you may make many others, the like you may do with a Tart.

To make the crust of Pie or Tart of Pigeons, Pullets, or Kid.

To make the crust of Pigeons, Pullets, or Kid flesh. First boile your meat a little till it be almost inough, then cut it in­to small peeces, and fry it in good suet. Then in a pan make [Page] a crust of thicke past like a Pie crust, and put the meat in it, couering it with dry Pruines or Cherries, then take Ver­gice with a little whote water and butter, and tenne Egges with parsely and Margerum, and beat them altogether with a knife, and then put them in an e [...]rthen pot, and set it vpon a fire of coales, stirring it alwaies with a spoone. Then poure this broth vpon the crust, and set it on the fire, as if it were a Tart, and when you thinke it to bee baked, send it to the Table, and make the crust sweet or sharpe as your mai­ster fancieth.

To make a double fried meat of any flesh, Pigeons or Pullets.

First take thy meat and make it very cleane, then cut it in quarters or in small peeces, and put it into a pan and frie it with sweet suet, stirring it with a spoone, and when it is al­most boiled, take out the greatest part of the suet, then take Vergice, three or foure yolkes of egges, a little broth, and good spice, and put them into the meat, and let it boile vntill it be almost ready. Then take a little parsely shred or beaten small and put it in a platter, and send it to the Table, swéet or sharpe according to your maisters desire.

To make Miraus of Spaine.

First take Pigeons, Pullets, or Capons, and dresse them as if they were to be rosted, and so spit them, and when they are halfe rosted, take them off the spit, cut them in peeces, which done, put thē into an earthen pot. Then take almonds scorched on whote embers, and wipe them cleane, & without more wiping of them stampe them in a morter: then take to­sted bread with three or foure yolks of egges, and stamp them with the almonds, and temper them with a little vineger and broth strained through a cloth, and thē put them into the pipkin with the meat, and set them on the coales with good [Page] store of spice, especially Sinamon and Saffron, and Sugar ynough, and let it boile for the space of an houre, s [...]ring it with a spoone, and when it is boyled, send it to the table in a flat dish or platter, or els in pottage which is most cōuenient.

To dresse a Peacocke with all his feathers.

To dresse a Peacocke with all his feathers, in such sort that when it is ynough it shall séeme to bee aliue and cast fire out of the mouth. You must kill the Peacocke with a feather or quill pricked into her head, or els make her bléed vnder the throat like a [...]d, then cleane the skin vnder the breast, that is from the neck vnto the taile, and flea it off, and being flea­ed turne the skin of the necke outward néere to his head, and cut the necke, so that his head be fast to the skin, and likewise let his legges hang to the skin, then stuffe it full of some dain­ty pudding, with spices, and take whole cloues, and stick them in his breast, and so spit him and rost him by a soft fire, and a­bout his necke wrap a wet cloth, that the fire may not drie it ouermuch, still wetting the cloth: and when it is rosted, take it off the spit, and put it into the skinne, then you must haue a certaine yron cunningly made fast to a trencher, which shall goe through the Peacockes féet and not bee séene, that so the Peacocke may stand vpon his féet, with his head vpright, as though hee were aliue, and dresse his taile in such manner, that it may be round. If you will haue the Peacocke cast fire at the mouth, take an ounce of Camphora wrapped about with Cotton, and put it in the Peacockes bill with a little Aquanity, or very strong wine, and when you will send it to the table, set fire to the Cotton, and hee will cast fire a good while after. And to make the greater shew, when the Pea­cocke is rosted, you may gild it with leafe gold, and put the skin vpon the said gold, which may be spiced very swéet. The like may be done with a Feisant, or any other birds.

To rost a Kid with Garlike.

Take the Kid and larde it with Garlike very well, and stuffe it full of cornes of Garlike well pilled, then take Ver­iuice, the yolkes of two Egges, and two cornes of Garlike well beaten in a Morter, with a little Pepper, and some fat broth, mixe them all together, and set it vnder the Kid while it rosteth, and bast it therewith, and when it is rosted, put it in a dish with that sauce: the Kid would bee well rosted, and eaten whote.

To rost a Kid otherwise without Garlike.

Take the Kid and larde it well, then take the Liuer and lights and beat them well together with suet, that done, take seuen or eight Egges sodden, and beat them with Parsely, Mint, and a little Sage, and mingle them together, putting thereto Pepper, Saffron, and a few cloues, wherewith you shall stuffe the Kid, and so lay it to the fire, and let it rost so­kingly, basting it oft with the foresaid sauce, without garlike.

To rost a Pig.

First let him be scalded white and cleane, then cut him in the belly and take out the guts and entrailes, and wash it cleane, then shred Garlike very small with larde, grated Chéese, Egges, Pepper, and a little Saffron, mixe them togi­ther and put them into the Pig, then sow it vp and spit it, but let him cost sokingly, & let him be well rosted both outwardly and inwardly, then make a little liquor with vineger, Saf­fron, and two branches of Rosemary or Sage, and bast the Pig therewith. The like may be done with Géese, Duckes, Crane, Capon, Pullet, and other Birds.

To rost a Pullet.

When thou hast rosted him well, take the iuice of an O­ringe, or else Vergice, with Rosewater, Suger, and Sina­mon, and lay the Pullet in a dish with this sauce, and send it to the Table.

To rost small birds.

Take the Birds and wash them well, not taking out the guts, then take Vine leaues, and put them in Salt, Fennell, and a little lard, and lap the Birds with that mixture in those vine leaues, and set them to rost (halfe an houre or lesse, for they are soone rosted) vnder whote embers. If you will rost them on a spit, tie them foure and foure by the legges and the backes together, that the breasts may not be brused.

To rost Thrushes and make sauce for them.

Rost the Thrushes as the manner is, then take fair white Almonds well beaten in a morter, therto put Saunders, that the sauce may bee red, temper them with a little Veriuice, and some broth, with good store of Ginger and Sinamon, then straine it into a pipkin, and let it boile about a quarter of an houre, and when it is boiled and put in a dish with the Thrushes. You may make another kind of sauce with iuice of Orenges and Lemmons, Salt, and other swéet Spices.

To rost Partridges after the Castilian manner.

Take the Partridges and rost them, and when they are rosted, take them from the spit, and cut off the winges, and all the meat of the brest, and body of the Partridge, which peeces [Page] lay in salt with a little swéet spice & Cloues mixed together with ye iuice of Orenges, Lemmons, or Vergice. Which must bee done when the Partridges are whote.

To make Oliues of Veale or other flesh.

To make Oliues of Veale or any other flesh that is lean, take the legge and cut it in long thin péeces, and beate it well vpon a table with the flat side of a knife, then take Salt, Fen­nell, and Coriander séed, and lay them vpon the slices or pee­ces of flesh, then take Parsely, Margerum and lard, and bruse them together with some spice, and straw it vpon the péeces of flesh, then roule them vp together and presse them for the space of an houre, which done, spit them and rost them, not suffering them to dry ouermuch.

To make Collopes of Veale.

Take the leane of a legge of Veale, and cut it in small pée­ces, and beat it with the flat side of the knife, then take Salt, and Fennell, or Coriander séede, and straw it on the meat, and if time will serue, presse it for the space of halfe an houre, then broile them vpon a gredyron, turning it often, basting it with Butter or swéet Suet to kéepe it moist: you must not broile them dry.

To make Liuerings of Veale or any other yong flesh.

Take the leanest of the legge, and mince it with a little larde and the fat of Veale like Pie meat, then take Parsely and Margerum minced small together with the yolke of an egge, and a little grated cheese, according to the quantity you will make, with Spice and Saffron, & mingle all these things together with the flesh: then take the Kell of a Hog, Shéepe, [Page] or other beast, so it be good, and bind these things in the Kell, making euery peece as big as an egge, then rost them on the spit with a soft fire, and not ouermuch.

To make a new dish called Tomascella.

Take the Liuer of a Hogge or other beast, and boile them a little, then grate them as you doe chéese, and sake the panch of a Hogge according to the quantity of the Liuer, and beat it well, then take a little new fatty chéese, Margerum. Parse­ly, Currans, Spice, and Egges, and beat all their together with the Liuers, then make them in round b [...] o [...] the bignes of a Walnut or an Egge, and bind or wrape [...] ba [...]ima péece of the Hogs maw or panch, thē fry them in a trying pan with swéet butter or suet, but not too dry.

To make Puddings of Hogges or Calues flesh.

Take leane flesh without sinnewes of the leg, and Hogs suet, with the fat of Veale, and mince them as small as you can, then take old Chéese, and a little new Chéese, Spice, Egges, and Salt as much as is requisite, mingle them well together with some Saffron, then take Hogs guts as many as you will, and make them very cleane, that there bée no fat nor filth in them, and fil them with this mixture, which done, tie them vp and make them long or short as you thinke good, they are vsed to bee sodden, but they will not last good aboue two daies. Yet as time and necessity requireth, they may bee kept fiftéene daies or more, if they be wel vsed.

To make good Sausseges.

To make good Sausseges of Pork or other flesh, take both of the leaue and fat together without sinnew, and mince it very small, if you haue ten pound of flesh, put thereto a pound [Page] of Salt, two ounces of Fennell séed, and two ounces of Pep­per grosse beaten, and mingle thē together, and so let it stand the space of one day, thē take guts well washed & made clean, and fill them with the meat, then dry them in the smoke.

To dresse a Calues or Oxe head.

Take the head and scald it with whote water like a Pig, and make it very cleane, then séeth it, and for sauce take gar­like, and if you will rost it, you must bake it in an ouen like a Pigge.

To fry a Calues or Hogs braine.

Take the braines and wash them very well, then cast out the water, and breake the braines well, then take Egs, Pep­per beaten, and a little Salt, and mixe them with the braine, and so fry it with a little Suet or Butter: and when it begin­neth to conieale together, put it into a dish, and cast spice vp­on it: and this would be eaten presently.

To make a Pudding in a Calues maw.

Take the maw and make a hole in the side thereof, and fill it with a mixture made of old Chéese, Egges, a little Saffa­ron, Currans, Parsely, Margerum, and Mint, wel beaten and mingled together, and being in the maw sow it vp, and séeth it very well.

To know if a Gammon of Bacon be good.

If you wil know when a Gammon is good, thrust a knife in the middest of it, and if the knife being pulled out smelleth, it is good: if to ye contrary, it is not good. And if you will haue it to kéep long, take White wine or Vineger, and as much wa­ter, but better without water, and therein boile the gammon of Bacon till it be halfe sod, then take it off the fire, and set it [Page] soke in the liquor till it be cold, then take it out, and in this manner it willbe good, and continue long.

To seeth Tongues.

They would not be ouerfat, but red, and sod like the Gam­mon of bacon, but the tongue, the fatter it is the better it wil be, and should be better sod then the Gammon of Bacon, and all salt meat would be boiled in this sort.

To make a broth for a boiled Pullet.

To make broth of Grapes for a boiled Pullet, the Pullet would be boiled with a little salt flesh, and whē it is halfe boi­led, take soure grapes and cut them in the middest, and take the kernels out of them, and boile them, and when they are boiled, take Parsely, Mint, Pepper & Saffron, beaten & min­ced together, and put them in the dish with the Pullet and the broth and send it to the table.

To make a new dish after the manner of Rome.

Cut your meat in péeces as big as an egge, then take a lit­tle salt, and Fennell, or Coriander séed, which you shal straw vpon the said péeces of meat, which done, presse them a little and put them on a spit to rost, and betwéene euery péece spit a thinne péece of larde to kéepe the meat moist.

To rost or seeth a Pigeon without bones.

Dresse your Pigeons well, and make them very cleane, then let them lie in strong Vineger for the space of foure and twenty houres, which done, wash them very well, and rost or boile them as you thinke good, and stuffe them full of spice and other things, and by this means you shal find them with­out bones.

The second Booke: Teaching to make all kind of meats, and first to make a white meat of the flesh of Capons or Kids, of twelue sorts.

TAke two pounds of almonds, and blanch them very white, and that they may be the whiter, let them stand a day and a night in fresh wa­ter, then stampe them very well, and when they are stamped, put a little water to them, that they be not oile, thē take the flesh of the brest of a Capon and stampe it with the Almonds, and take crummes of a white loafe, and soke it in the Capon broth, and beat it with the aforesaid things, then take a little Ver­iuice, halfe an ounce of Ginger, and halfe a pound of Suger, and temper them altogether with the Capon broth, & straine it through a cloth into a pipkin, and set it on the embers, far from the fire, still stirring it with a spoone, and let it boile for the space of halfe an hour and when it is boiled put to it three ounces of Rosewater, then make your messes, or couer the flesh of the Capon or other bird therewith, and send it to the table: and for the better grace or shew, whē you send it to the table, straw it ful of the kernels of a Pomgranet. And if you will haue this meat of two colours, take the yolke of an egge and a little Saffron, and mingle them together with a part of the meat, and make it somewhat sharper of Veriuice, then the rest of the meate that is feast white, and in that sort it is called brome flowers: and if you haue two Capons couer the one with the white, and the other with yellow.

To make twelue kinds of white meat after the Catalonian manner.

Take a pot ful of Goats milk, and eight ounces of flower of fine Rice, and boile it in the milke, then take the flesh of the breast of a Capon new killed, and let him be halfe boiled, then pull it in small péeces as big as threds, and put it into a morter to beat, but giue it but two stampes, and when the milke hath boiled halfe an hour, put the said Capons flesh in­to it with a pound of Sugar, and let them boile for the space of halfe an houre or there abouts, and stirre it well as long as it standeth on the fire: and to know when this is boyled, take out thy spoone and it will séeme fresh, then put Rose-wa­ter into it as aforesaid, and dish it, strawing Sugar vpon thē, and so send them to the table.

To make white meats after the manner of Catalonia.

Take a pound and a halfe of Almonds well blanched and stamped, which being tempered with the broth of a Pullet and strained, set them to boile in an earthen pipkin, then put into it two ounces of Rice floure first tempered with the Almond milke, which you shall boile for the space of halfe an houre, stirring it with a spoone, then put to it a pound and a halfe of Sugar, and a little of the flesh of a Capons breast wel beaten, which Capons flesh should be soddē with the almond milke as soon as it is set set vpon the fire, and when this com­position is well sodden, you shall adde thereto a little rosewa­ter, thē dish it, and strawing a little fine sugar vpon it, send it to the Table.

To seeth Rice in flesh or Capons broth.

To make ten dishes of brothes, take a pound of Almonds [Page] well blanched, and a pound of rice, which you shal wash twise or thrise in warm water, then set it on the fire in boiling wa­ter and let it séeth, and being boiled, let it stand in the water that it may swell, then stampe the Almonds, wetting them with fresh water, because they shall not bee oily, tempering them with Capons or other broth, then strain them, & set the milke to séeth in an earthen pipkin, putting therto a pound of Sugar, and when they begin to boile put the Rice into them, and set them in a pipkin vpon the coales, not to néer the fire, stirring it with a spoone that it smell not of the smoke. In like manner you may séeth Rice in Goats milke or in other milk: and note that such kinde of brothes doe easily smell of the smoke: Which if it happen, the remedy, first to take the broth out of the pipkin, but looke you touch not the bottome there­of, and put it in another clean pipkin, then take a péece of lin­nen cloth folded in thrée or foure folds, and wet it in fresh wa­ter, then wring out the water and lay the said péece of linnen so doubled vpon the pipkin of broth, and let it stand so for a quarter of an houre, then wet the cloth againe, and put it on if néed be, and by this meanes the sauour of the smoke wil be taken away: I neuer found a better way then this to take it away, and it is very good.

To make broth of leane flesh.

Take the leane flesh of a Calfe sodden in water and salt, beat it well and let it boile in fat broth, putting vnto it crums of Whitebread, and a little Pepper and Saffaron, and let it boile halfe an houre, then let it coole a little, that done, take Egges, grated Chéese, Persely, Margerum, Mints, well stamped together with a little Veriuice, then beat them all together with the foresaid flesh, and stirre them with a spoon: this kind of broth would bee thicke, and in this manner you make liuerings.

To make a kind meat of guts.

The Guts would be well washed and made very cleane, and then sodden with a bone of Bacon, to giue them a good tast, and without salt because they may be the whiter, when they are boiled cut them into smal péeces, and mixe thē with Parsely, Mint, Sage, salt and Pepper, then again giue them a boyling, and so dish them, and straw thē with a little Chéese or spice which you thinke good.

To make meat of wheat sodden with broth of flesh, Capon, Hate, or Pigeons.

First take a pound and a halfe of Wheat & wash it clean, then séeth it in broth of Capon, fat Pullet, or other good flesh, and let it boile wel, stirring it with a spoone, and when it is sodden put to it Pepper and yolkes of Egges, and mingle them together, you must make it yellow with Saffron.

To make meat of Turneps.

Make the Turneps cleane and cut them in péeces, then séeth them in fat flesh broth, that done, stamp them and strain them, and so let them séeth againe in fat broth, with a little Béefe or Bacon, with Pepper and Saffron.

To make broth of a Gourd.

Make them cleane as they ought to bée, then séeth them in flesh broth, or else with water alone, adding thereto certaine Onions as you thinke good, and when it is boiled take it out, then either bruse it small or stampe it, and straine it through a Cullander, and then againe set it to séeth in a pipkin with fat broth, and a little Veriuice, and let them bee somewhat yellow with Saffron, and when they are sod take them off [Page] the fire, and set them to coole, then take yolkes of Egges ac­cording to the quantity, and beat them with a little old chéese, and put them to the said meat, stirring it with a spoone least it smell of the smoke, then dish it and cast spice vpon it.

To make yellow broth.

Take a pound and a half of Almonds vnblanched, & stamp them well, then take the flesh of the breast of a Capon, or o­ther birds rosted or sodden whether you wil, with the yolk of Egges, beat them all with the said Almonds, adding vnto them a pound of Sugar, Sinamon, Ginger, and a little Saf­fron, and temper them with the broth of a Pullet, or other fat broth, and a little Veriuice, and straine them and set them to boile on the coales with a soft fire, that they smell not of the smoke, and stirre it with a spoone, and let it boile for the spare of halfe an houre, and when it is halfe boiled, put into it thrée or foure ounces of good swéet Butter, and so serue it, with casting spice vpon it.

To make a kind of Leach.

Take the yolkes of foure egges, halfe an ounce of Sina­mon, foure ounces of Sugar, two ounces of Rosewater, and foure ounces of the iuice of Orenges, beate all these thinges together, and boile them and make it somewhat yellow, this is common in summer time.

To make a kind of made meat in flesh time.

Take a pound of old chéese, and a little new chéese, and a pound of the belly or panch of a fat Hog, or a Cowes Vdder sod, then take good hearbes well beaten, Pepper, Cloues, and Ginger, adding thereto the flesh of the breast of a Capon wel beaten, and all these thinges being well tempered and mixed together, then make good past, and lap all this in the past, and [Page] make them no bigger then halfe a Chestnut, then fry them in Capons grease or other fat broth, and make thē yellow with Saffron, let them not boile aboue the space of thrée Pater nosters, then dish them, and straw them ouer with grated Chéese, mixed with other spices. The like may bee made of Feisants, Partridges, and other Foule.

To make a past or meat of floure.

Temper thy past as aforesaid, and break it into diuers pée­ces, then set it to dry in the sun, & it will continue two or thrée yeare: when you will séeth it, it must be sodden in flesh broth or broth of a fat Hen for the space of an houre. But if it be not flesh time, séeth them in almond milke or Goats milke with Sugar, and because this milke will not boile as much as this past requireth, boile them first in clean water as Rice is boi­led: your past also should be baked. These past meates would likewise be yellow with Saffron, except when they are boy­led in milke.

To make meat of young Beanes with flesh or otherwise.

Take Beanes and blanch them with whot water like al­monds, then set them to boile, and when they are boiled, put to them a little Parsely, and Mints well beaten, and seeth them with salt Béefe or Bacon, let it be somewhat gréen and it is the better. The like may be done with pease and other fruits when they are gréene.

To fry pease with Bacon.

Take the Pease cod and all as they are & boyle them, and take a little Bacon larded with fat, and cut it into Collopes, then fry it a little with the aforesaid pease, adding thereto a little Veriuice, Sugar, or sirope of Mulberies, and a little [Page] Sinamon. In this sort also are white pease fried.

To make meat of Melts with broth of Pullets or other flesh.

Séeth the melt with flesh broth, let it boile softly, stirring it, and let it not smell of the smoke, and make it yellow with Saffron, but it would first be well washed with whote water like Rise.

To make a certaine kind of meat of Capers with flesh.

Take a pound and a halfe of Caper, and boile them vntill they begin to open, then take a pound and a halfe of blanched Almonds well beaten, and put them to the said Capers, beat them well againe with the crums of a white loafe, and tem­per them with the broth of some good meat, then straine it and set it to boile vpon a soft fire, stirring it with a spoon, then put into it a pound of Sugar, halfe an ounce of Ginger, Saf­fron, and Rosewater with good spice.

To make meat of floure, and how it is sodden or dressed.

The floure is to bee boiled in good Caponbroth or other flesh, and it must bee put into the broth by little and by little, stirring it alwaies with a spoone, and boile it the space of half an houre vpon the coales with a soft fire, that it smell not of the smoke, then dish it and cast chéese and spice vpon it. In Lent boile it in Almond milke, Sugar, and Rosewater.

To make meat of grated bread.

Boile the grated bread in good broth, then take grated chéese and beat it with Egges, and the bread being boiled, let [Page] it coole, then put the said Egges and chéese in the bread, and mingle it well together, and make it yellow with saffron.

To make a meat of yong Roses.

Boile them in broth, and when they are almost sodden, put to them a little Parsely and Mint small shred, and if the broth be ouerthinne, straine it with a few crummes of bread, and when it is sodden put spice vpon it.

To make meat of Parsely.

Take Parsely rootes, and pull out the string or pith which is within them, and make them very cleane, and boile them very well in flesh broth with Pepper and saffaron, this may likewise be done with oile.

To make meat of Fennell.

The Fennell is sod like Coleworts, but it would bee cut smaller and shorter, with a little Pepper, Bacon, or oile.

To make meat of Quinces.

Séeth thy Quinces in broth of leane flesh, then stampe them and temper them with Almond milk, made with broth of Pullets or flesh, and if time serue straine them, and put them into a pipkin with sugar, ginger, sinamon, and a little saffron, & set them to boile on a soft fire, because it should not smell of the smoke, and stirre them with a spoone. And it shall be the better if you put a little fresh butter into it, and when they are boiled cast spice vpon them.

To make broth of Bettonie.

Take a few Bettonie leaues, and a little burrage, and put [Page] them to boile in cleane séething water, then take them out and beat them with your knife, then take a little Parsely and Mint, and beat them with the said hearbes, then stamp them all in a morter, and put them in a pipkin of fat broth, and let them boile, and if you will you may put a little Pepper to it, this may also be sodden in oile.

To seeth Gourdes after the Catalonian fashion.

Take the iuice of the Gourd and make it very clean, then put it into a pipkin with good larde or oyle, and set the pipkin on the coales vpon a soft fire, and make it to boile, stirring it with a spoone: it should séeth for the space of foure houres, then take fat broth coloured with saffron, & put into the Gourdes, adding thereto sugar, spice, and a little Veriuice according to the tast. You may also put to it a few yolkes of egges beaten together with a little old chéese.

To make a Cullesse of Capon, Feisant, Partridge, Kid, or wild Pigeon.

Take of these Birds and make them very cleane, and if you would séeth a Capon til it consume, and make two dishes thereof, take a pipkin that holdeth foure pints of water, and breaking all the capons bones, put it therein and set it on the fire, and withall séeth a péece of leane Bacon with thirtie or forty grains of brused Pepper, a little sinamon grosse bea­ten, a few cloues, thrée, fiue or sixe sage leaues broken in thrée péeces, and some bayleaues, let it boile in a pipkin, vntill it consume to the quantity of two or thrée dishes of broth, and lesse if you will haue it good, but put no salt into it, and if it bee for a sicke man, you must put no Bacon to, onely a little spice, and this is good both for the sicke and whole.

To make tenne dishes of broth.

Take twenty yolkes of Egges, good veriuice, flesh broth, or Capon broth which is better, a little Saffron, and some Spice, mingle them together and straine them, then put thē into a pipkin, and set it on a soft fire, stirring it with a spoone, and when you sée it sticke to the spoone, take it from the fire, and forget not to stirre it, then dish it, and straw it with spice. It should be swéet with sugar, or sharpe with veriuice, as you thinke good.

To make white broth.

Take a pound of Almonds blanch them and stampe them in a morter, wherein you shall put a little faire water, that they be not oily, then take the white of twenty Egges, a few crummes of white bread, a little veriuice, some broth of flesh or of a Capon, with a little white Ginger, & beate them altogether, and straine them with the Almonds, then séeth it well as I said in the other broth.

To make greene broth.

Take all the things set downe in the first broth, Saffron excepted and adde to them Bettonie, Parsely, and gréen corn if it be to be had, beat all this together, and straine them and then séeth them as aforesaid.

To make a deuised broth.

Take twelue Egs, and a pound of good chéese wel grated, and mingle them together then take a pipkin full of broth of leane meat, coloured with saffron, and set it on the fire, and when it beginneth to boile, put these things into it, and stirre it with a spoone, and when it beginneth to bee thicke take it from the fire, and put spice vpon it.

To make white pottage.

Take Almonds stamped in a morter, and straine them with broth, then take grated white bread, and the white of Egges, and put it into a pipkin, stirring it often, and then dresse it as I said before.

To make greene meat.

Doe as I said before, Saffron excepted, adding that which is aforesaid of the gréene broth.

To make greene, yellow, or other colou­red meat in little peeces or morsels.

To make meat in small péeces or morsels, of gréen or yel­low, make them as aforesaid according to the colour you wil haue, but somewhat harder, then take a little spoon, and with it make the meat into morsels as big as a Beane, and when the broth beginneth to séeth, put one by one into the broth, and being dished, straw spice or sugar on thē which you will.

To make a deuised meat after the Romane manner.

Take white floure, and make paste of it somewhat thicker then a pancake, and roule it about a staffe, then take out the staffe, then cut the past in péeces of the length of thy little fin­ger, whereby they will bee hollow like a pudding and round or close, then séeth them in fat broth or in water as time ser­ueth, but the broth or water must boile when you put them in. And if you séeth them in water put a little swéet Butter and salt in it, and when they are sod, dish them with Chéese, Butter, and spices.

The same another way.

Make the past as before, and séeth them with the broth or water aforesaid, but make the paste somewhat thicker and cut it smal, and then they are called Trite, you may cut them also into greater péeces, and séeth them in the same manner.

To make golden sops.

Cut slices of white bread without crust, and make them square, and tost them a little before the fire, then take Egges very well beaten with a spoone and a little Rose-water, and then put the said slices to soke therin, then take them out and fry them in a fryingpan with a little Butter, turning them very oft for feare of burning, th [...]n put them in a dish, and cast a little rosewater on them coloured yellow with saffron and sugar, and so send them to the Table.

To make a fried meat of Turneps.

Rost the Turnops in the embers, or else séeth them whole, then cut or slice them in péeces as thicke as halfe the haft of a knife, which done, take chéese and cut it in the same form and quantity, but some what thinner, then take Sugar, Pepper, and other spices mingled togither, and put them in a pan vn­der the péeces of chéese, as if you would make a crust vnder the chéese, and on the top of them likewise, and ouer it you shall lay the péeces of Turneps, couering them ouer with the spices aforesaid, and plenty of good Butter, and so you shall doe with the said chéese and Turneps till the pan bée full, let­ting them fry the space of a quarter of an houre, or more, like a Tart, and this would be one of your last dishes.

The third Booke: Shewing how to dresse fish, hearbs, and many other things in Lent time.

To make tenne messe of white meat in Lent.

TAke a pound and a halfe of blanched Almonds and stampe them, and the crums of a white loafe stéeped in broth of white pease. If you haue no pease broth, you may séeth ye breadin water for the space of halfe an houre, making it soft, thē take some good sea fish or Pike (ta­ken out of the riuer) sodden, then take halfe a pound of the white meat of the fish, and stampe it with the Almonds, sod­den bread, a litle broth, and the iuice of Orenges, if you haue no Orenges take Veriuice, with some Rosewater, and half a pound of cleane white Ginger, and halfe a pound of sugar, all these tempered together and strained, you shall set them to séeth in a pipkin with a soft fire for the space of half a quar­ter of an houre, and let it not smell of the smoke, but stirre it often.

To seeth Rice pottage in Lent.

Take a pound of blanched Almonds, and a pound of rice washed twise or thrise in luke warme water, and set them on the fire in cleare water, make it séeth as is aforesaid in the second chapter of meat made of Rice, but you shal not séeth it with flesh broth.

To make eight messes of Almond broth.

Take two pound of blanched Almonds, and stampe them well and temper them with cold water, because they shal not be oily, put to them the crummes of a white loafe, then strain them and set them to boile in a pipkin vpon the coales, and let it boile for halfe a quarter of an houre, putting into them a pound of fine sugar. This Almond broth would bee some­what liquid by adding a little Rosewater to it, and it will bee so much the better, and so send it to the Table.

To make broth of Hempe-seed.

You shal follow the order aforesaid, only that you shal not vse flesh broth, but fish or pease broth.

To make broth of pease.

You may séeth pease likewise with Almond milk in Lent time as aforesaid.

To fry pease.

Take Pease in the huskes and boile them, then take good oyle, and fry it a little, wherein you shal put the pease and fry them in it, adding veriuice, new wine, or sugar.

To make pottage of Beanes.

Take Beanes a little broken, make them very cleane and set them on the fire, and when the water boileth cast it away, and put more water that it may bee higher then the Beanes by two fingers, then casting in some salt, set them to séeth vpon the coales on a soft fire, couering them, and let them boile well: that done, dry them, and stampe them in a [Page] morter, then boile them againe in a pipkin with good oyle, and let them séeth well, but burne them not, then take a little sage and sigges, or apples cut small, and put it into the Oyle with Onyons, and softy them, then dish them and put some of the oyle and other mixtures vpon them with good spices.

To fry Beanes in a pan.

Take Beanes, Sage, Onions, and Figges as aforesaied, with other good hearbes, and mingle them together, then frie them in a frying pan with oyle, and make it like a pancake, and when it is baked take it out, and cast spice vpon it.

To make ten messes of good broth made of red Pease or Cicers.

Take two pound of pease and wash them in whote wa­ter, and put them into a pipkin, first drying them put to them an ounce of floure, oyle, salt, Pepper, and a little Sinamon well beaten, stirre all with a spoone. Then put to them three quarts of water or more, with a little S [...]ge, Rosemary, and Parsely rootes, and let them boile together till it bee consu­med to the quantity of tenne messes, and when it is almost boiled, adde to it a little more oile, but if you make it for a sick person, you shall put neither oyle nor spice into it.

To make a deuised meat of Almonds.

Take two pound of Almonds and stampe them well, tem­pering them with cold water least they bee oily, then take crummes of white bread and soke it in veriuice, then take the Almonds, crummes of Bread, iuice of Orenges, and Rose­water, and temper all together, adding an ounce of sinamon and a pound of fine sugar, and straine all this together, ma­king it yellow with saffron. And set it to boile in a pipkin vpon coales with a soft fire, and let it not take smoke, stirring [Page] it often with a spoone, and so let it boile for the space of halfe a quarter of an houre.

To make ten messe of a compound broth.

First take two pound of Almonds stamped with a few el­der floures, and temper them with fresh water, then straine them, and when they are strained, put them in a pipkin to séeth: then take a quart of raw milk, and put into it thrée oun­ces of Dill, and crummes of white bread, this you shall beate togither with a pound of sugar, and set it to séeth, & when it be­ginneth to boile, you shall mingle them with the other com­pound, but stirre it not, and when it is mixed & waxeth thick, then dish it, strawing spice vpon it.

To make twelue messes of pottage of elder flowers.

Take two pound of Almonds and stampe them as afore­said, then take foure ounces of dry elder floures, and let them soke in clean water for the space of an houre, then wring thē out of the water, and stampe them with the Almonds, adding to it the crummes of a white loafe, and a pound of sugar. And if you will haue them yellow cast saffron in them, then strain it and set it to séeth as aforesaid, and being on the fire, cast some of the said flowers whole vpon it, and when it is boyled, spice it well. If you will make this broth in flesh time, you must adde yolkes of egges with fat broth of a Pullet or other good broth, and straine it with sugar and other spices, and the floures of elders as aforesaid, and being halfe boiled, put into it thrée ounces of swéet butter.

To make meat of Egges beaten, which shall shew like pease.

Séeth your Egges a little, then take them out of the broth [Page] and to make the broth somewhat thicke, take the crummes of a white loafe and straine it through the water, or else take the broth of Pease it selfe if you can get it, for it is better, and in any of these two brothes you shall séeth your egges again, with some spice, saffron, parsely and Mint minced very smal.

To make a deuised dish of meat or broth, of hearbes and Almonds.

Take hearbes and boyle them, but let the water boile be­fore you put them in, then take them out and lay them on a Table or a trencher, and cut them small with a knife, then beat them in a morter, and then boile them in almond milke, adding sugar vnto it.

To make a dish of hearbes without milke.

Boile your hearbes as aforesaid, and with some fat or lean broth as time serueth, make your dishes as you thinke good.

To dresse Gourds with Almond milke or with other milke.

Séeth the Gourdes in water, then presse the water out of them and straine them, then séeth them with almond milke or other milke, with sugar, and a little veriuice as you thinke good.

To fry Gourdes or Pompeons.

Take Gourdes and make them very cleane, then cut thē in thinne péeces, and let them boile one waume, then take them out and dry them and salt them, rouling them in floure, that done, fry them in good oile, thē take them off the fire, and take a little Garlike and crummes of bread and stampe them together with a little Veriuice, then straine it, and put this [Page] sauce vpon the Gourds, it will be good if you put nothing but Veriuice, Fennell séed, and a little bafill: and if you will haue it yellow, cast saffron into it.

To make pottage of Lettuce which shall seeme to be Gourd.

Take the white & inward part of Lettuce, which is in the middle of them, and séeth them with onyons, Veriuice, pep­per, and saffron, if you wil make it in flesh time boile them in flesh broth as is aforesaid with egges and veriuice.

To make pottage of Coleworts after the man­ner of Rome.

Open the Coleworts, and cut the leaues as it is vsually done, and boile them in water, and when they are halfe boy­led, take them out and cast that water away, & put the Cole­worts into a quantity of oyle, first letting them dry, and be­ing in the oyle stirre them with a spoone: then take fish broth and boile them in it as much as you think good, but if you wil séeth them in flesh time, boile them in flesh broth with salt flesh or bacon, for they would be fat.

To dresse mushromes.

Make the Mushromes very cleane, and séeth them with two or thrée heads of Garlike, and crummes of bread, & this is done because naturally they are venomous, thē take them vp, and let the water runne out of them vntil they be dry, thē fry them in oyle, and when they are fried, cast pepper and o­ther spices on them, in flesh time fry them as aforesaied. You may dresse them another way, make them very cleane, then set them on the fire, putting to them larde and Garlike bea­ten together, with pepper, you may likewise dresse thē with oyle, you may fry them also in a frying pan like a pancake.

To make a kind of boiled meat or sauce to eat vvith fish.

Take Almonds and Currans according to the quantity of the fish, with nuts, and stampe them together, and straine them if you think good, then take pepper & other spices, a few cloues, Veriuice, and saffron, and boile them together, then fry your fish with good oyle, and then put the foresaid things vpon it, and when it is fried cast a good quantity of Sinamon vpō it, this meat is best cold: you may take fat broth without veriuice, and it will be good.

To make all kind of sauce, and first of vvhite sauce.

Take what quantity of almonds you think good blanched, & stamp them, & because they shal be oily, temper thē with cold water, thē take crums of white bread, according to the quan­tity you will make, and let it soke in veriuice, then stampe it with the Almonds, with some white Ginger, then straine it with Veriuice, or the iuice of Orenges or Lemmonds, and make it swéet or soure as you think good, this sauce will serue for all boiled meat in flesh time, and likewise to fish.

Another sauce.

Take Currans and stampe them in a morter, then take tosted bread stéeped in Red wine, according to the quantity you will haue, and stampe them together, then take a little Red wine, Veriuice, with other bastard wine, or with Vine­ger if you will not haue veriuice, & straine it, making it swéet or sower as you think good, and put to it sinamon, cloues, and Nutmegs.

Another sauce.

Take the yolke of Egges almost hard, Chickins or Hens [Page] liuers, sodden & scorched, Almonds according to the quantity you will haue, beat them in a morter, & temper thē with ver­iuice or vineger, then straine them, adding Sinamon, Gin­ger and Sugar: this sauce would be a little boyled, and colou­red with saffron.

To make sauce of dry proins.

Take Proines and stéep them in Clarret wine, then take out the stones, and stampe them with a few blanched Al­monds, and a toste of bread soked in the wine wherein the Proines were stéeped, stampe all this together, tempering them with a little veriuice and other bastard wine, or Sugar which is better, then straine them, and put spice vnto them, specially Sinamon.

If you vvill make greene sauce looke in the chapter before, vvhere it is set downe, follovv the order there­in prescribed.

Take Parsely, wild Time, and Mint, with other good hearbes, adding to them Salt, Pepper, and Ginger, beate them together, and temper it with strong Vineger, then straine them: and if you will haue it tast of Garlike, beate some heads of Garlike with it, as much as you thinke good.

To make a sauce called Persico.

Take blanched Almonds well stamped with crummes of White bread, and a little Ginger, Sinamon, Veriuice, Clarret wine, the iuice of Pomgranets, and a little San­ders, temper them together and straine them with a little Red wine, and then make it swéet or soure as you will.

To make sauce called the floures of broome.

Take Almonds, Saffron, and yolkes of Egges, and let the Almonds be blanched and beaten as they should be, then temper them with veriuice, adding Ginger well beaten.

To make sauce of grapes.

Take blacke grapes and bruse thē in a morter with some bread, according to the quantity you will haue, then temper them with a little Veriuice or Vineger, because the grapes should not be too swéet, then séeth them for the space of halfe an houre with Sinamon, Ginger, and other spice,

To make sauce of mulberies.

Take blanched Almonds well beaten with crummes of bread, then take the Mulberies and mixe them together, but not in a morter least you breake the small grain or séed with­in the Mulbery, then put to it Sinamon and Nutmeg, and straine them all.

To make sauce of red or blacke Cherries.

Vse them as you did the grapes, but you may make it dif­fer by séething it more or lesse according to the quantity.

To make sauce of Barberies.

To make this sauce, follow the order proscribed in ye sauce made of Cherries and grapes.

To make iuice of Barberies to keepe all the Winter.

Take ripe Barbaries, and with thy hand bruse them into [Page] a pipkin or other vessell and to them put new veriuice, Pep­per and salt plenty, and boile them for the space of two hours or more, and then strain it, and kéep it in a vessell, it would be well salted, & this will be good iuice to colour any other sauce that you will make.

To make mustard.

Take mustard séed & let it soke for the space of two daies, and change the water often, that it may be the whiter, then take blanched Almonds stamped in a morter, and when they are stamped put the mustard séed to them and stamp them to­gether, adding veriuice or vineger, with crummes of white bread, and being tempered together, straine them and make it sharpe as you thinke good.

To make mustard after the manner of Padoa.

Take mustard séede and beate it very small, then take Grapes well stamped, adding to it a tost of white bread, a lit­tle Sanders, Sinamon, veriuice or vineger, & bastard wine, temper this together and straine it. Made by maister Anto­nie Trombone.

To make mustard vvhich may be carried in Bals.

Beat the mustard séed as aforesaid, then take grapes well stamped, adding thereto Sinamon and Cloues, then make what fashion bals you will round or square, and set them on a table to dry, and being dry, you may carry them whether you will. And when you will vse them, temper them with a little veriuice, vineger, sodden wine, or Bastard wine.

To make a skie colour sauce in summer.

Take wild mulberies which grow in the Hedges, and a [Page] few stamped Almonds with a little Ginger, temper all this with Veriuice and straine it.

To make yellow sauce.

Take bread cut in slices and tost it, then take red Wine, a little vineger and sodden wine, put the bread into it, and let it séeth, then straine it and put spice into it, and colour it with saffron.

To make good garlike sauce.

Take blanched Almonds well stamped, and being halfe beaten, put as much Garlike to them as you thinke good, and stampe them together, tempering them with water least it bee oiley, then take crummes of white bread what quantity you will, and soke it either in leane broth of flesh or fish as time serueth: this sauce you may kéepe & vse with all meats, fat or leane as you thinke good.

To make garlike sauce in grape or Cherry time.

You must follow the order prescribed in the chapter afore, only that you must adde no broth, but take black grapes, and bruse them well with thy hand into a pipkin or other vessell, then let them boyle for halfe an houre, and straine them, and mix this iuice with your garlike: it may be vsed in flesh time.

To make greene Veriuice.

Take grapes and Sorrell, or Veriuice, and stampe them with a little Salt, you must haue a little old Veriuice, wherewith you may temper and straine it.

To make veriuice of Fennel-seed.

Take Garlike if you will, and Fennel-séed the best you [Page] can get, beat and boyle them together, adding thereto annis séed, with new Veriuice, and with this veriuice you shal tem­per and straine it, and let it be somewhat salt.

To make sauce of yong Roses.

The Roses would be somewhat gréene and not ouer ripe, and when you haue stamped them very well by themselues, stampe them once again with a head of Garlike if you think good.

The fourth Booke: Shewing how to dresse all kind of Fish.

IN this Treatise it is generally to bee noted, that all fish either to be sodden or fried, must first haue the scales taken off and cut on the outside, then opened and the guts taken out and clean washed: but the fish which you wil rost would not be scaled, scraped, opened, nor the guts taken out, but well washed and opened, salt fish ex­cepted, which would bee opened and the inwards taken out, likewise you must take out the guts of maids or Thorne­backes by the gils with a forke or string, the which is faste­ned vnto a gut within, which must be taken out either see­thing or broiling it.

To dresse a Carpe.

First make good pickle, such as commonly is made for salt fish or soused fish, then take the Carpe and put it into the pic­kle, and let it stand two daies, then fry him in oyle, and so you may kéepe it twenty daies or a month, and then fry him a­gaine and againe as you think good, and the more and the of­tener it is fried, the more it loseth of his substance, and are the worse: And therefore this way is onely to make him con­tinue long, and if they be great séeth them, if small fry them, but take héed there bee none of the bone left in the head, for it is venemous.

To dresse Sturgion.

If you will haue it good and in perfection, let it not bée too new, but let it mortifie for a time, then take white Wine or Vineger mixed with water, as much of the one as of ye other, and salt as much as sufficeth, wherin you shall séeth it as long as you vse to séeth veale or Mutton, according to the quanti­ty, & cut it into great péeces such as may not easily breake but séeth whole, for all fish is better whole then in péeces. The sauce would be white, mixed with Ginger, very white Gar­like or Mustard as time serueth, or mens appetites require, which you shall make as aforesaid in ye instruction for sauces.

To dresse a Latus or shadovv fish.

It is dressed like Sturgion, onely it requireth not so long séething, and shall haue the like sauce.

To dresse a Sangris or tooth fish.

It is best sodden, but it must bee fresh, you néed not put so much wine to it, but vineger, because it bindeth and maketh fish continue the longer, giuing it a better tast.

To dresse a Base.

Séeth this fish as aforesaid, but if it waieth lesse then four or fiue pound fry it in good oile, or broile it on a gredyron, but remember as aforesaid that when you fry it, it must neither bee scraped nor opened, and you must make a kind of liquor with vineger, oyle, and Salt, and with a Rosemary branch, bast it there with vpon the gredyron, turning it often and let it broile very wel and leisurely, for all fish would be wel broi­led or sodden, otherwise it is vnholesome.

To dresse a glaucus or corbo grosso fish.

Séeth it as aforesaid, but if it it way but four or fiue pounds fry it in oyle or broyle it on a gredyron with scraping or ope­ning it: for sauce take gréene sauce sauoring of Garlike, and Ginger, if you will you may eat it with mustard.

To dresse a Gilthead or gilden pole.

If it be great boyle it, and season it well, if it bee little fry it or rost it.

To dresse a Burt or Turbut.

Séeth it because it is very loose and brittle, and will easi­ly fall in péeces, but if you will kéepe it frō breaking put it in a small basket, or lay it on a trencher, that you may take it out whole, it must be sodden with great leisure, and all fish would bee sodden with discretion, for some fishes are hard and more solid then others, and therefore they must be sod according to their quality, but generally all fish would bee very wel sod­den and with leisure.

To make sauce of vine branches.

Take vine branches and stampe them, and if you wil you [Page] may adde a few Garlike leaues, with crummes of white bread, according to the quantity you wil make, and salt: this done, temper them together with Vineger or Veriuice, and then straine it.

To dresse a Dab.

It must be fried, then cast ouer it a little Salt and iuice of Orenges or Veriuice, with Parsely chopped very small.

To dresse a Palmita, vvhich is a kind of Tonny.

Séeth it like a Sturgion, and giue it the like sauce, being little it would be fried, for it cannot bee rosted because it hath no scales, and if you wil fry it cut it in round slices halfe a fin­ger thicke, and fry it well, putting to it good store of the iuice of Orenges, with spices and a little Parsely if you think good.

To dresse a Treglie a kind of Barble.

It would be well rosted and not opened, but washed and often basted with the liquor aforesaid, and if you will kéepe it eight or tenne daies, lay two or thrée one vpon the other in a platter, with as much liquor on them as may couer them, and so you may kéepe them long.

To dresse a Goldstrike.

It is good both sodden and rosted or fried if it bee great or little as you thinke good: the sauce is greene sauce.

To dresse a Sapony another kind of Goldstrike.

It would of nature bee fried, all the guts first being taken out, for it hath many, and when you will rost it take out his entrailes and make as little a hole as you can.

To dresse Smelts.

Boyle them, for of themselues they are better that way then any other.

To dresse a scorpion of the sea.

If it be great it would be sodden: if little, fried.

To dresse a sea Breame.

They are better fried or rosted then sodden.

To dresse a sea Trout.

It is good rosted or sodden as you will.

To dresse a kind of Sturgion called Moreca, or a sea serpent.

First flea it with whote water, and cast away the head and taile, and fry it well: and for sauce vse gréene sauce with Garlike.

To dresse Macarell.

They will be fried, & yet they are good sodden with Pep­per and Parsely.

To dresse a Muler.

This fish of nature would be rosted, but if he be very great séeth it, and the sauce to the rosted is the liquor aforesaid, and Fennell-séed, and to the boyled white sauce.

To dresse a Plaice.

It would be boiled with a little parsely, and it is also good fried, putting on it the iuice of Orenges.

To dresse a Besano an Italian fish.

Boyle it in wine, or Vineger and water, of ech a like, and for sauce take Garlike, but this course fish is fitter for labou­ring men then men of any quality.

To dresse a Dogfish.

It would be sodden as aforesaid, & then with strong gar­like and a little mustard, fry it in a pan, but dresse it in what sort you will, it will neuer bée good as being naturally of no good taste.

To dresse Eeles.

A great Eele would be rosted, being first flead and made clean, and then cut in great péeces of a handfull long or lesse, and when you spit it, betwéene ech péece put a sage or a Bay leafe, and turn the spit very softly, and bast it with the pirkle spoken of before, and when it is almost rosted, crum it with bread mixed with a little Sinamon & Salt, which will make it haue a little crust, that giueth them a good tast: you may séeth small Eeles in Water, Wine, Hearbes, and Spices as aforesaid.

To dresse a Mochie, an Italian fish.

It would be sodden like a Creuish of the riuer, and should be eaten with vineger.

To dresse a Sea Creuish.

Séeth it likewise with Fennell, and eat it with Vineger.

To dresse Oysters.

They are to bee rosted on the coales, and when they open they are inough, you may take them also out of the shell, and fry them in oile, and eat them with vineger and Pepper.

To dresse Lampernes.

It will be fried with the iuice of an Orenge.

To dresse a shad or Pilchare.

It is good rosted, but first pull out entrailes and guts, and eat it with gréen sauce, it is also good sodden, but then it must haue white sauce.

To dresse Muskels or Cockles.

Take a frying pan and set them ouer the fire, and when they open they are ready, and as you sée them open, put in a little Veriuice, Pepper and Parsely shred small, and turne them in the panne. You may rost them on a hote yron vpon the coales, and when they open they are rosted. But they would be kept a day & a night in salt water before you dresse them, that the sand within them may bée gotten out.

To dresse a Whiting.

Séeth them and eat them with white mustard.

To dresse a Pike.

Take out the guts and if it be great séeth it, but scrape him not vntill he be sodden, the sauce is white sauce, Garlike, and mustard, but if he bée a little one, fry it, it may bee broyled on the gredyron, and stuffed with good hearbes and Currans.

To dresse a Barble.

Vse it as you will, but it is not thought to be fish, and the Spawne is dangerous to be eaten, and chiefly in May.

To dresse a Grayling.

This is excellent good fish, dresse it as you will, for it is good euery way, but it is best boyled.

To dresse Corario marino, a kind of sea Breame.

Rost it as you doe an Eele, with sage or bay leaues betwixt euery péece.

To dresse a Creuisse.

Boyle them in water and vineger with much salt, because they themselues yéeld much water, therfore put not too much liquor to them, and let them séeth wel vntil they yéeld a great skim. And when they are boiled in that maner twise or thrice they are inough, but proue them first least you be deceiued.

To make Creuisses full of compound meat.

Dresse them as aforesaid, and open their belly cunningly with a knife betwixt their legges, and take out all the meate out of their bellies, tailes and féet, which done, stamp it with Almonds, Currans, and yolkes of Egges, according to the quantity you will make with some chéese, Persely, and Mar­gerum, stamped small together, and with this compound fill the Creuishes again, & séeth them again in good oyle, as softly as you may: if it bee Lent adde no Egges nor Chéefe. And if you wil fill them with variety, take Almonds stamped with Sugar and rosewater, and fill the féet with one kind, and the other parts with another kind of meat.

To dresse the fish called the Lion of the sea.

Stop their mouthes and the hole which they haue vnder their tailes wih cotton, because their swéetnesse may not run out, and put them dry in an ouen to bake leisurely, or lay them vpon the hearth well heated & swept, making a fire of coales round about them, but not too néere because they may bee the better rosted and the sooner, and turne them ott least they turne. And if you wil you may séeth them in water and vine­ger like Creuisses, but let them séeth somewhat more as you sée cause, for they are harder and bigger then other creuisses, and for sauce take vineger.

To seeth the Horne-becke or Pipe fish.

Stop their holes and dresse them likewise as aforesaid.

To dresse a Breame.

Dresse it as you will, but it is little estéemed.

To dresse a Carpe.

If they be great boyle them, you may also take them and fry them being small.

To dresse Salmon.

Salmon is an excellent fish, and should ordinarily be sod­den, yet it is good any other way.

To dresse Mugilis, in Italian Lasche.

They should be softly fried least they burne, and eat them with gréene sauce or Veriuice.

To dresse a kind of Hering, in Italian Lattacini.

You must fry thē, & eat them with gréen sauce or veriuice.

To dresse Ruvoglioni, an Italian fish.

Fry them also, and giue them the same sauce.

To dresse Bachie Cosalze, an Italian fish.

His nature is to be fried or sodden, it is also good rosted.

To dresse a Turdus.

If it be great boyle it, if little fry it, and for sauce take mustard.

To dresse Agoni diuers waies, an Italian fish.

They are good sodden with Parsely, Butter, Spice, they are good also fried with the iuice of Orenges and Veriuice mingled with oyle.

To dresse a Cuttle fish.

This fish is of no account, & therefore dresse it as you will.

To dresse Crabs.

Do as I haue said of creuisse, and eat them with vineger.

To dresse a Pearch.

If it be great take out the guts and séeth it, but scrape it not, if it be fresh séeth it in cleane water and Vineger, and when it is sodden take off the scales, but if it be little scrape it and dresse it in oyle, it is good fried being basted with liquor as aforesaid.

To dresse a Tench three waies.

Tenches are good thrée manner of waies, first sodden if they bee well growen, and for sauce you may make a little broth with Veriuice, Spice, and Parsely chopped very smal with the broth of the same Tench. The second is to cut and cleaue it in the backe foom the head to the taile, and if it bee great you shall first scrape it, and when hee is clouen cut the rige bone on both sides and séeth the Spawne, fat, and liuer thereof, and if the Tench haue none, the Spawne, fat or liuer of another fish will serue, then take Parsely and margerum, and other swéet hearbes, and beat them all together with the liuer, Spawne and fat, putting to it a little Garlike chopped small with some Pepper, Saffron, Salt, & a little oile, as also Proines, Cherries, Currans, or the kernels of a Pine Ap­ple, and yolks of Egs as time serueth, al this tempered toge­ther you shall put vpon the Tench on the outside, then sow it vp with a needle and thread, or else tie and bind about with a packtbred, so that the compositions may not run foorth, then lay it on the gredyron with soft fire vnder it that it may rost at leisure, and make a liquor with Vineger, Oyle, Salt, Saf­fron [Page] and Pepper, and a little broken wine, and as you turne it, bast it well with this liquor. The third way is, that if the Tench bee small, scrape it well and cut it open at the backe, and cast salt vpon him, then throw flower vpon all sides, and fry it in oyle, and for sauce take the iuice of orenges or veriuice.

To dresse a great Trout.

Make it very cleane and cut it ouerthwart in round péeces of the bignesse of your hand, and lay euery péece flat by itself in the Chaldren or pan wherein you will séeth them, putting good store of salt into the pan vpon them, this done, pour wa­ter so easily vnto them that it washeth not away the salt ly­ing vpon them, with as much vineger, as that the liquor may be thrée fingers aboue the fish, and so let it boyle, skimming it very well: and when it hath left skimming, abate the fire vn­der it, that it may boyle softly til it be ynough, then take it out and lay it vpon a drie cleane table, casting spice vpon it. To this Trout you may vse white sauce with Ginger. When it is little make it cleane, and cut slices on both sides, and into the cuts put salt, then presse it betwixt two trenchers, laying some waight vpon it, and so let it rest for the space of two or thrée houres, then cast floure on it and fry it leisurely in good oyle, and so you may keepe it thrée or foure daies if you will.

To dresse a Lamprey.

Lay it to soke in hote water, and scrape off the slime, but breake not the skin, and take out the tongue and téeth, and in the bottome of his belly you must make a little hole, where­in put the end of your finger, and with a knife or pricke of wood, you shall take out the gut or string, and pull it out with a cloth softly that it be not broken: For the Lamprey hath no euil thing in it, but only his string. For sauce you must keepe the blood, for it is the right sauce, in the mouth you shall put halfe a nutmeg, and in ech hole which he hath about his head [Page] you shall sticke a Cloue, and so roule it in a ring and put it in an earthen vessell, wherein you must put halfe an ounce of good Oyle, a little Veriuice, a little White wine the best you can get, making as much of the liquor as will couer more then halfe the Lamprey, then cast a little salt vpon it, and so bake it leisurely vpon the coales like a Tarte. When it be­ginneth to bake, open the holes with a knife, and with a tren­cher presse it downe so hard, that the blood may come foorth, which you must mingle with the other things. And if you thinke good you may easily take out the blood before you set it on the fire. And for sauce take Almonds or Nuts, vnblan­ched but put them vnder the whote embers, then pill them and stampe them with a few Currans and a péece of tosted bread tempered with Veriuice and broken wine, with a lit­tle of the wine or liquor aforesaid, wherein the Lamprey is sodden, and when all this is strained put to it some Ginger, Cloues, and Sinamon. Also if you take out the blood before it is sodden, you must mingle it with those forsaid things, which you shall séeth with the Lamprey vntill it be well sodden, and then you shall roule it with the sauce, and laying it in a dish send it to the table.

You may dresse it another way vpon a spit.

When it is rosting set a dish vnder it to receiue the blood, fat, and liquor that commeth out of it, which is the best of the substance, then you may make ye sauce aforesaid for it, where­with you may fry it in.

When they be little they should be broiled.

They should bee broiled vpon a gredyron at leisure, with sauce of the iuice of Orenges and broken wine, if you will haue no Orenges take Veriuice, Salt, Oyle, and Spice. And when they are broyling bast them with the said sauce, and when they are broiled, put of the same sauce vpon them, and send them to the Table.

To dresse an Inke horne fish, in Latine Lolligo.

The lesse they bee the better they are, wash them very clean and stuffe them as you do the Tench being turned out, and if you can deuise a better stuffing you may, then fry them in oyle, and put the iuice of Orenges vpon them with spices. You may séeth the great fishes, cutting them in péeces like sli­ces of Veale or Béefe, and boile them in broth with Parsely shred smal and Spices. If they be great, you may dresse them another way. First wash him in white Wine & a little ver­iuice, with this kind of washing you may get out the blacke iuice whereof the sauce is made, then take Almonds rosted vnder the embers according to the quantity, and stamp them in a morter with tosted bread, and so temper it with the mat­ter aforesaid, then straine it and boyle it, putting thereto Si­namon, Ginger, and a few Cloues. And when it is fried you shall put this sauce vpon it.

To seeth, fry, and broile a Pike or any other fish all at one time.

Take a great fish and pull out the guts, and make it very cleane, then bind a third part of it towards the head with a wet cloth, for that part that should bee sodden must bee coue­red, then goe to the taile and scrape it to the quantity of a third part and cut it on both sides like a fried fish, and then be­gin to fry this part of the taile in such sort that you spoile or touch not the rest of this fish, this being done, you must haue a thinne bord of the bignesse of the middle of the fish, vpon the which you shal bind the said fish so softly that it breaketh not, then séeth that part of the fish which is bound with the cloth that is the head, and let not the broth touch any more of the fish then that which is wrapped in the cloth, and when this part is well boyled, take it out and loose it softly from the bord that it breake not. Then lay it on a gredyron vpon the coales [Page] with fire only vnder the middle part which is not sodden nor fried, and let it touch no part else, and that the fire may not hurt the fried and boyled part of the fish, you must take two square stones made for the purpose, and put them vnder the gredyron, and lay the coales betwixt them, and in broyling the fish bast it with the liquor aforesaid, which is fit for broy­led fish, and when it is ready take it from the fire, and vntie the cloth that is wrapped about the head, and making it cleane you shall send it to the Table. If you will you may make thrée kind of sauces, for it is fit for sodden, fried, & broy­led fish.

To dresse Schinale an Italian fish.

Cut it crossewaies of the bignesse of halfe a finger or ther­about, and make it very cleane round about, then broile it on a gredyron and turn it often, and bast it continually with oile and vineger mingled together, as much of the one as of the o­ther, but it would not be much rosted nor very dry. And whē you think that the fire hath perched it and changed the colour thereof round about it is rosted, then send it to the Table. To know when it is broiled cut it, and if it bee red within it is y­nough, but looke it be not ouerstale.

To dresse a kind of meat of the spawne of Stur­gions, called Chauiale.

Take bread and tost it vntill it begin to chaunge colour, and cut some of the spawne in péeces as great as the quanti­ty of the bread, but somewhat thinner, and lay it vpon the bread, then sticke the tosts vpon a knifes point or some other thing, and hold them to the fire vntill the spawne waxe hard and somewhat change colour. You may doe it another way by washing the spawne of the Sturgion in warme water, that it be not too salt, then take hearbs chopped with ye crums of white bread grated, and Onyons minced small, and fried with a little pepper and a dish of water, then mingle all these [Page] things together with the Spawne, and it will be like a Pan­cake, and so frie it like a Tansie of Egges. And to prepare this Chauiale you must take the Spawnes of Sturgions when the Sturgion is best in season, and take out the sinews that are in them, then wash them with white Vineger, and let them dry vpon a Table, then put them into some vessell, and salt them with discretion, and stir them with your hand but very warily that you breake them not, that done, take a linnen bag somewhat thinne, and put the Chauiale into it for a day and a night, that the salt water may run out, then put them into some vessell or other, and presse them very well with thy hands, making thrée or foure little holes in the bot­tome of the vessell, by the which the moisture may issue out, and being well strained, kéepe the vessell very close. And so you may eat of them at your pleasure.

To dresse Trouts in manner of Carpes.

Make the Trout very clean, taking out the guts, pricking it in many places with the point of a knife. Then make a pickle with water and Vineger of equal quantity, with good store of salt, wherein you shall put the Trout for the space of almost halfe a day, then take it out and presse it two or thrée times on a Table for the space of halfe an houre, then frie it very well in good oyle, but burne it not. In this sort you may kéepe it for the space of a month, and then frie it againe if you will.

To make Botarge, a kind of Italian meat.

Take the Spawnes of Cefano or Mugno that are fresh and in season, and breake not the skin that is about them, and salt them with fine dry salt with discretion, & so let them lie for a day and a night couered in Salt, then take them out and drie them in the smoke, but let them hang so far from the fire that the colour bee not hurt. And being thus dried for to kéep, you must put them in a wodden barrell filled with bran: [Page] they are commonly eaten raw, but if you will haue them otherwise, you must rost them in the embers, or vpon the whote hearth, turning them till they be whote.

To dresse a Tonny.

Take Water and Vineger, and let the Tonny lie in it for two or thrée houres to take out the Salt, then set it to boyle softly, which done, take it out and make it cleane, and souce it in vineger, the fatter it is, the better: & the softer, the worse.

To dresse a Tonny another way, changing your water.

Lay it to soke in warme water twise or thrise, then boile it two or thrée waumes, and being boiled take it vp and souce it in vineger, being well washed it may bee eaten raw, if a man will.

To dresse a salt Eele.

Flay it & cut it in péeces of a handfull long, and séeth it for the space of halfe an houre, then cast out that water, and put it in other cleane cold water, and let it boyle againe till it be wel boyled, so take it out & eat it with Vineger and Parsely.

To dresse a Trout and all freshwater fish, that hath been salted.

Let them stand in warme water for the space of foure or fiue houres as they are in quantity, the like must you doe with all other fish. And note that of all fishes the greatest are best, as the Prouerbe saith, Old fish, yong flesh.

To make Tarts in Lent and first of Creuisses.

Take Creuisses and séeth them, then take out all their [Page] meat and stampe it in a morter, and take good Almond milke strained with Rosewater, and if you haue it not, take good pease broth, and stamp these things with a few smal Reasons and Figges, adding a few more small Reasons, Parsely, Margerum, and Bettonie, first fried in oile, and stirred with a knife, then put to it Ginger, Sinamon, and Sugar. This composition would bee stamped in a morter, and to make it thicken like milke, put a little flower into it, stirring them together, or the Spawnes of a Pike stamped and strayned, which bind, and make a crust like other Tarts, and being baked, straw it with Sugar and Rosewater.

To make Tarts of Eeles.

Flay the Eeles, and cut them in péeces of two fingers long, and séeth them, but not too much, then make Almond milke very white and faire, and straine it with Veriuice and Rose­water, and let the milke bee thicke, and stampe also a few Currans and dry Figges, then take Spinage broken in pée­ces and fry it in oile, with a little parsely, broken and beaten small, and an ounce of small Reasons, an ounce of the Ker­nels of Pine Apples, with Ginger, Sinamon, Pepper, and a little Saffron, according to the quantity you wil make, tem­per and mixe all this composition well together. Then put the crust into a frying pan, and in it put your composition and then the Eeles, and so couer them againe with the composi­tion till all the stuffe bee wasted, then couer it with paste and bake it leisurely with fire both ouer and vnder it, and when it is halfe baked take a little Veriuice, Rosewater, and Su­gar, and pricking holes in the lid put it into the Tart, and so let it stand vntill it be baked.

To make Tartes of Dates, Almonds, and other things.

Take two pounds of blanched Almonds, and stamp them [Page] with fish broth and a little Rose water, then straine it and let it be somwhat thick, then take halfe a pound of clean Dates, a fewe Currans, and dried Figges, and beat all in a morter, then take a little Spinage, Parsely and Margerum, and frie them all in oyle & stir it with a knife, adding to these hearbs certaine fat liuers and good fish beaten therewith, then take two ounces of the kernels of Pine apples very cleane, which you shall kéepe to straw and sticke vpon the Tart when it is made, and put it in the crust, then take Reasons of the sunne, and a pound of Sugar, Sinamon, Ginger, and a little Saf­fron, and mingling all this together, you must temper it with one ounce of fine flower and a few Spawnes of a Pike, and mixe it with the other composition aforesaid, and make the crust or paste as aforesaid, and so let it bake at leisure, straw­ing Sugar and Rosewater vpon it, you must not make it too thicke.

To make a Tart of Rice.

Take two pounds of blanched Almonds well stamped with a little Rosewater and Rice broth when it is almost sodden, and temper Almonds therewith and straine it, then take a pound of Rice and beate and temper it well with the Almonds, then put to it two ounces of white leauened dow, a little flower or else a few Spawnes of a Pike, and straine it as aforesaid with a pound of Sugar, and an ounce of the kernels of Pine apples broken in a morter but not stamped, and when it is halfe baked put a fine thin couer or lid vpon it, and being full baked, straw it with Sugar and Rosewater, but let it not be too drie baked.

To make a Tart of red garden pease.

Séeth red Garden Pease, and being sodden, stampe them and temper them with their broth and a little Rosewater, then straine them, and take blanched Almonds according to the quantity you will make, and stampe them, but they must [Page] not bee strained, and with them stampe thrée ounces of Cur­rans and some dry Figges, and two ounces of Pine kernels not too much beaten, adding thereunto Sugar, Rosewater, Sinamon and Ginger, mingle all this together and thicken it with flower and the spawne of a Pike, and so bake him with a crust, and when it is almost baked, straw it with Su­gar and Rosewater, and let it drie vpon it. This Tart would not be thicke.

To make a Tart of the liuer of fishes, and of the fish it selfe.

Séeth the fish with the Liuers, then take sodden Pease and stamp and strain them, and likewise stampe the fish, and the liuers, taking out all the bones, and if you can get the Spawne of a Trout or Tench, it will bée good to stamp with them, then take Parsely and Margerum, and choppe it very small, and stampe it in a morter with Sugar, Sinamon and Ginger as much as sufficeth, mingle all these together with Rosewater, and let it bake softly, & when it is baked, obserue the order aforesaid. You may make all these kind of Tarts of diuers colours and seuerall meates in one pan as time ser­ueth, deuiding them into quarters, or otherwise as you think good.

To make Marchpanes.

Blanch thy Almonds and stampe them very small, but straine them not, and to make the Almonds whiter, of better tast, and swéeter, you must lay them for the space of a day and a night in faire water, that they may blanch of themselues betwéene your fingers, and stamping them you shall put in Rosewater that they bee not oiley, and if you make a very good Marchpane, put as much fine Sugar in it as there are Almonds in equall weight, with an ounce or two of Rose­water, thē temper them together, then take Wafers or dow mixed with sugar and temper it with Rosewater, then knead [Page] it and lay the composition vpon it, & in spreading it on sprinc­kle it with Rosewater, then straw it with fine Sugar small beaten, and disperce it with a spoone, so bake him in an ouen very softly, and let it not burne neither bee ouerdrie, and it would not be thicke.

To make an Italian meat called Caliscioni.

Take Marchpane stuffe or such as is spoken of in other places, prepare the paste, Sugar, and Rosewater, then fill it with the stuffe, and if you haue a mould print it therewith to make it the fairer, thē bake it in a pan or ouen like a March­pane, but burne it not.

To make Curds of Almonds in Lent.

Take blanched Almonds and stampe them with Rosewa­ter, then with two ounces of Sugar, ten ounces of Rosewa­ter, and halfe a pint of Pike or Tench broth, (for the broth of other sea or fresh water fish is not good, and let not the broth be very salt but somewhat thicke) temper them together, and straine it so hard that there remaine no part of the substance of the Almonds in the strayner, let this Curd stand for the space of one night, and put it in a dish or other vessell, and in the morning you shall find it curdy like curds of Milke. And if you will you may put them into gréene leaues or other hearbes like Chéese curds, or let it stand in the dish, strawing it with Sugar or Annyséed Comfigs, you may adde thereto a little flower because it bindeth.

To counterfet Lenten Cheese Curds.

Take a pound of blanched Almonds and stampe them as aforesaid, then take four ounces of Sugar, an ounce of Rose­water, and a glasse full of fish broth as aforesaid, and of the same fishes broth: then temper them together & strain them [Page] thicke, then forme them and send them to the Table in a dish or vpon a plate, strawing it with Sugar and Annyseed com­fets.

To counterfeit Butter.

Take a pound of blanched Almonds as aforesaid, & stamp them and straine them with halfe a glasse of Rosewater, and to make them curdy put a little flower or half a glasse of Pike or Tench broth, with four ounces of Sugar and a little Saf­fron to make it yellow, straining it thick, then make it in fa­shion of a dish of butter, and set it all night to thicken against morning in a cold place.

To counterfeit Egges.

Take Almonds and blanch them well and stampe them, tempering them with Rosewater that they bee not oiley, ad­ding some Pike broth that is fat, and strain them like milke, then take halfe a pound of clean Rice according to the quan­tity you will make, which séeth in halfe the milke made of the Almonds: take also thrée ounces of the best & whitest flower that may bee gotten, and dissolue it in the other halfe of the milke, then let it boyle for the space of halfe a quarter of an houre, stirring it with a spoon, and let it not tast of the smoke: this done, take the Rice aforesaid and all the milk, and strain it hard with your hand, for the thicker the better, and forget not to adde good store of Sugar, then take a quantity or part of the said composition as much as you think good, which you shall make yellow with Saffron, and thereof make round Bals like the yolks of Egges, then take two wooden moulds in forme of Egges, and if you haue no moulds in stead there­of take the made yolkes of Egges, compassing them about with the white composition, making them round like egges, and so lay them in the dish, and they will shew like hard Egs without shels, & tempering a little of that white stuffe with Rosewater and Sugar, whote or cold as you think good, they [Page] will shew like curds. And if you will vse them dry cast none of that liquor vpon them, but in stead thereof cast Sugar bea­ten small.

To make Tartes of Chestnuts.

Séeth the Chestnuts and stampe and straine them with milke, adding all the other compositions for the Tarts afore­said, and make it yellow with Saffron.

To make Tarts in flesh time, and first to make a white Tarte.

Take two pounds of good new Chéefe and cut it smal, and then stampe it, then take fiftéene or sixtéene whites of egges, and temper and mixe them with the Chéefe, putting thereto a pound of Sugar, halfe a pound of faire white Ginger, halfe a pound of swéet Butter, and some milke as much as wil suf­fice, then make your paste and let it be somewhat thin, and let it bake with a soft fire both vnder and ouer it, and let him bee somewhat browne, and when hee is baked straw Sugar and Rosewater vpon it.

To make a greene Tarte after the manner of Bolognia.

Take as much Chéefe as aforesaid, and grate it somwhat great, then take Parsely, Margerum, and other good hearbes chopped very small and mixe them with the Chéese, & stamp them in a morter adding thereto Egges, Pepper, and a little Saffron with swéet butter, then make a crust for it and bake it. And when it is halfe baked, colour it ouer with the yolke of an Egge and a little Saffron, and when the vpper crust ri­seth it is baked, then take him from the fire.

To make a Herboletta of hearbes in the month of May.

Take as much new chéefe as aforesaid and stampe it, then take fiftéene or sixtéene Egges and some milke, good store of Bettonie, Margerum, Sage, Mint, and a little Parsely, stampe these hearbes very well and wring out the iuice and straining it, you must put it into the Chéefe and other things aforesaid, with halfe a pound of Butter, halfe a pound of Ginger, and ten ounces of Sugar, and mixe all these toge­ther and set them on the fire in a pipkin not ouerwhote, and stirre it with a spoone vntill it begin to thicken like pottage: that done, hauing made paste you shall put the composition into it, and set it to bake in a pan with a soft fire, both vnder and ouer it. And when it is well baked, take it out and straw fine Sugar and Rosewater vpon it. This kinde of Tarte is best when it is gréenest.

To make Tart of Pompeons.

Take Pompeons and make them cleane and grafe them as you doe Chéese, and boile them a little in broth or in milk, then take as much new Chéese as aforesaid, adde to it also a little old Chéese, take also a pound of the panch of a Hogge, or a Cowes Vdder well sodden and chopped small, and if you will you may vse Butter instead of those two thinges afore­said, or Suet, adding vnto it halfe a pound of Sugar, a little Saffron and Sinamon with a quart of milk, and Egges, as néed requireth. And when you thinke the Pompeons are sod­den take them vp and straine them, and colour it with a little Saffron, then making a crust of past vnder it, put it in a pan, and make a soft fire both vnder and ouer it, and being halfe baked, couer it with Wafers or such like stuffe instead of an vpper crust, and being thorow baked, straw it with Sugar and Rosewater.

To make Tartes of Peares, Turneps, and Quinces.

You may also as time serueth, make Tartes of Turneps and Peares, first rosting them in the embers, or with broken or swéet wine, so you may doe with Quinces, cutting them in quarters or péeces, making them clean, and boiling them: & if you will you may rost them in the embers, for so they wil be better, then straine them, and adde such things to them as are aforesaid.

To make a kind of meat called Migliacio.

If you will make Migliacio, for foure or fiue persons, you shall stampe two pounds of new Chéese so new as in a man­ner it shall be ready to turne to milke againe, then take foure ounces of fine flower, eight or ten whites of Egs, and halfe a pound of Sugar, mingling all this together, and if you haue not floure take crummes of white Bread grated very small, and vse it instead of flower, and take a pan without past, and put Butter into it about two fingers thicke, and let it stand on the coales vntill the Butter be melted, then put the com­position into it with a reasonable fire both vnder and ouer it, and when it is baked take it out and straw Sugar and Rose­water vpon it.

To make Tartes of Elder flowers.

Take the floures without kernels, and wash them cleane with some of their branches, mixe them with the substance spoken of before for a white Tarte, but it would bee some­what thicker because the flowers would bee well seperated, whereby they may lie both aboue and below, and in the mid­dle of the Tart.

To make Tartes of the small greene thrids that wind about vine branches.

Take these Thrids about the vines and boile and choppe them with a knife, and the like may bee done with the red, then take good new Chéese and a Cowes vdder well sodden, and stamp them together, and if you will in stead of ye Cowes Vdder you may vse Suet or Butter, adding thereto Ginger, Sinamon, and a good quantity of Sugar, put this into a fry­ing or baking pan, with paste both vnder and aboue, & when it is almost baked, pricke the vpper crust full of holes: being baked, straw Sugar and Rosewater vpon it.

To make Tartes of red Cherries.

Take the reddest Cherries that may bee gotten, take out the stones and stampe them in a morter, then take red Roses chopped with a knife with a little new Chéese and some old Chéese well stamped with Sinamon, Ginger, Pepper, and Sugar, and all this mixed together, adde therevnto some egs according to the quantity you will make, and with a crust of paste bake it in a pan, and being baked straw it with Sugar and Rosewater.

To make a fat Tarte with Rice.

Wash the Rice well and make it cleane and boyle it in fat broth, and being boyled, take it out and dry it, then take a lit­tle new Chéese stamped with Egges, Sugar, and Rosewater according to the quantity you will make, and if you will you may adde a little milke, and this being mixed together bake it in a pan, and obserue the order prescribed for white Tarts, but it must haue lesse Chéese then the other aforesaid.

To make a Tarte of Wheat floure.

Make cleane the wheat and séeth it in fat broth, then take it out as you did the Rice, and take a pound of new Chéese, and halfe a pound of old Chéese grated and stamped together with a Cowes Vdder or Swines Panch, sodden almost to Suet and minced with a knife, with Spice, Sugar, and egs, according vnto the quantity you wil make, with a little Saf­fron, mingle all this together, and then make an vnder crust of paste and bake it, and when he is almost baked, couer him with the like couer yt you vse for the Pompeons or Gourds.

To make a Tarte of meale.

Take stamped meale very white and cleane, and séeth it in Goats milke or Cowes milke, and séeth it thick, then take a little fine floure and the whites of two Egges according to the quantity you wil make, and temper them with the meale stirring it with a spoon, then let it boile a little more, putting in Sugar and stirring it, and when this composition is made spread it vpon a trencher or other thing, and let it coole, and when you thinke good cut it in small or great péeces as you will, then fry them in a pan with Butter, turning them vn­till they bee browne, and then dish them, and put Sugar and Rosewater vpon them. The like you may do in Lent by put­ting Almond milke in stead of other milke, and frie them in oyle.

To make a Tarte of Veale, Kid, or Capon.

Take which of these meates you will both leane and fat, and boyle them, taking out all the sinewes, then mince it and stampe it in a morter, then take a little new and old Chéese, Parsely, and Margerum, chopping them small, and twelue or fiftéene Egs, with a Cowes Vdder wel sodden, or a Hogs [Page] panch well stamped, with Pepper, Saffron, Sinamon and Ginger, and bake it like other Tartes.

To make a common Tarte.

Take good Chéese, Egs, Butter, Currans, Ginger, Si­namon and Pepper, with a litle grated bread, with fat broth, coloured with Saffron, then vse it as other Tarts.

To make Tartes or Pies with broth.

Make a thicke crust of what bignesse you will, then take Pullets and Pigeons parboyled, cut them in quarters, and ech quarter into two or thrée péeces, then take blanched Al­monds stamped, yolkes of Egges, Saffron, fat broth, and a little Veriuice, and dry that crust or paste like vnto other Pies, and make the sides high, then fill it full of floure and co­uer it with a lid, and let it bake till it bee stiffe, then cut open the lid and take out the flower, and then fill the Pie with the broth and meat aforesaid, let it fast well of Ginger and Pep­per, and bake it in an ouen like other Pies.

To make Gealies of flesh or fish, and of diuers colours in one platter.

If you will haue white Gealy, take good white Vineger or old Veriuice, and twice as much water, then take Shéeps féet or Kids féet flaien and made very cleane, especially about the houses, and cut them and take out the hairs in the middle, and wash them well in cold water, thē boyle them in the mix­ture of Vineger and water, boyling them as softly as you can, and with it boyle Ginger cut into small péeces, & whole graines of Paradise, and when the féet are indifferently boy­led take them vp, and let the broth séeth a little when they are out: then take the whites of ten Egges more or lesse accor­ding to the quantity you will make, obseruing the order in [Page] straining, clearing, and doing all other thinges else, which I will hereafter set downe in Gealy made of flesh: and make ready the dishes with Capons, Pullets, or other things vp­on which you will put this Gealie, and lay it finely on them, setting the dishes in a cold fresh place because it may thicken the better, then take out a good péece or a quarter of that gea­lie in the pot and set it on the fire in a pipkin vntill it be well melted, and that you sée it returne to the forme againe, then take a little Saffron and make it yellow: and when it is cold, take of the foresaid broth or some other thing made for the purpose, but let it not be whote when you put it in again, this being well ordered and hardened, take out another péece, and make it red with Carnels as I saied of Saffron, and so take out another péece to make gréen with wheat, or barly blades when they are yoong, and Parsely well stamped and stray­ned, and vse it as the other two colours. Also you may make a sanguine colour with Carriots rosted in the embers, and being rosted, make cleane the outside with a knife which is sanguine, and put in the bottome of the bag or strainer, out of the which the compound or decoction is strained, and as often as you receiue it out, you shall put it vpon the white broth well heated, obseruing the like order in all the other co­lours aforesaid, and place it in order with the other colours, you may make more colours if you will in the same manner.

To make a Gealie of Creuisses which shall seeme aliue.

Take Creuisses in their shels, and lay them to soke in Vi­neger, then take of the substance aforesaid, and put it to them.

To make another faire Gealie.

Take forty Shéepes féet, and flea them, and take out the bones and haire, then lay them to soke in fresh water for the space of thrée or foure houres, then wash them, and then take [Page] somewhat more then a quart of Vineger, as much White wine, and twice as much water, and séeth the féete therein, with salt to it as much as is conuenient, and skim them wel, and when they are halfe boyled, take a quarter of a pound of whole Pepper, as much long Pepper, and the like quantity of graines of Paradise, with a quarter of a pound of whole Sinamon, halfe a quarter of a pound of Spiknard & Cloues, beat them all very grossely all together, but not too much, and boyle them with the féet, and let them boyle till they bee con­sumed to a third part, and when the féet are well boyled, take them out and let the broth séeth on the fire, and putting into it the whites of tenne Egges beaten together till they turne to a froth, and stirre it in the broth with a spoon, and then let­ting it boyle one waume, straine it twice or thrice through a wollen cloth with all the composition: let it be well strayned, and let the mixture remaine in the cloth, and the oftener it is strained the better and clearer it is: then prepare your flesh of Pullets, Capon, Rid, or Veale very well sodden, pulling off the skins that it may bee faire and white, and so dry it be­twéene two linnen clothes, then dish it and lay the Gealie vpon it, and set them in a cold place that it may harden and congeale.

To make Gealy of fish.

Take Water, Wine, and Vineger, and that it may con­tinue long, take but a little water, and good store of Spice as aforesaid, the best fish for this purpose is Tench and Pike, and the greater the better, these fishes should be opened but not scraped, very fresh, and sodden in a little broth, onely as much as will couer them because the broth may be the stron­ger, and when you thinke the fish is well sodden, take it out and flay it and then lay it aside, but séeth the skinne a little in the broth, and when it is well sod straine it, obseruing the or­der aforesaid in Gealie of flesh, aswell in making it yellow as in all other thinges. And you may in like sort put any sea fish sodden and cut in quarters into this Gealie.

To make Gealie in a little basket.

Prepare the decoction in good order, then take a new bas­ket and put the Capon, Pullet, or other flesh into it, that you would put in Gealie as in a platter, you must likewise haue another vessell ready wherein you may put the basket, put­ting the foresaid decoction vpon it, and set it in a cold place to congeale, and when it is well congealed take a whote knife, and raise the Gealie round about within the basket that it may easily come out, and make cleane the vessel with a cloth in euery place, and so you may carry this Gealy whether you will. The like you may do in Lent, putting whole fish into it, which shall séeme aliue, and it will be very faire.

To make Fritters of Cheese, Egges, and Elder flowers.

Take new and a little old Chéese and stampe them well, putting to it a little fine flower, and White of Egges accor­ding to the quantity you will make, with a little Milke and good store of Sugar, stamp them all together, then take it out of the morter, and put Elder flowers as your discretion ser­ueth, neither beaten nor stamped. This composition would not bee too soft nor liquid, that it may bee wrought with the hand in any forme you will, then frie them in good Suet, but­ter, or Oyle, and send them whote to the Table.

To make Fritters of the white of Egges, and of flower and Cheese.

Obserue the order aforesaid, only not putting therto milk nor Elder flowers.

To make fritters of Creame and Curds.

Take the Curds and hauing cut them, straine out the wa­ter or whay, and that which remaineth in the strainer min­gle it with fine flower, white of Egges, Sugar and Rosewa­ter, according to the quantity you will make, it would not be too much congealed, & make them great or little with a spoone as you thinke good, and frie them in suet or good Butter.

To make fritters of Sage and Bay-leaues.

Take a little fine flower and temper it with Egges, Su­gar, Sinamon, Pepper, and a little Saffron to make it yel­low, and take whole sage leaues and roule them in this com­position one by one, and frie them in Butter or Suet. Do the like with Bayleaues, and in Lent frie them in oyle without Egges and Suet.

To make fritters of Apples.

Part them and séeth them, or rost them, and take out the coates and stampe them, putting to them a little fine flower and a little leauen and frie them in good Oyle, you may cut them also into small péeces, and take out the coare, and make the composition aforesaid in the last chapter of Sage & Bay­leaues.

To make fritters of Almonds, with the brawne or flesh of a Henne.

Take Almonds and stampe them with Rosewater and a little milke and straine them, then take the brawne or flesh of the brest of a Pullet, boyle it and stampe it apart from the Almonds, then take a little flower and whites of Egges ac­cording to the quantity you will make, and a little Sugar, mingle all this together, and make your fritters in what [Page] quantity you will, and frie them in Suet or Butter, and set them not be ouermuch baked.

To frie Cheese in a pan.

Take Chéese which is not too old nor too salt, and cut it in­to small square péeces or in what sort you will, & take a pan, in the bottome whereof put some Butter or Suet, and hol­ding it ouer the fire, put the said péeces of Chéese into it, and when it is soft, turne it, and cast Sugar and Sinamon vpon it and send it presently to the Table: it is to bee eaten whote after meate. You may dresse it another way, that is, make tosts of bread, and when they are tosted lay them in the pan, and on euery tost a péece of Chéese of the same greatnesse, but somewhat thinner, then couer the pan and heat it vntill the Chéese curd, then cast Sugar, Sinamon and Ginger vpon them.

To make Pancakes in Lent, and first of Elder floures.

Take Almonds and stampe them, or else Pine apple ker­nels, and straine them with Rosewater and Pease broth, then take a little leauen, floures of Elders, and some flower, and temper them together, and this would bee made ouer night against morning, and so they will be the lighter: in the morning put good store of Sugar on them, and make them in in what forme you will, and fry them in Oyle.

To make fritters of bitter hearbes.

Take fine flower and a little leauen, and temper it with the hearbes chopped smal, and Currans, and then frie them, this composition would not be too tender, fry thē in Oyle, and cast Sugar and Honny on them.

To make fritters of Rice.

Séeth the Rice well, and when it is sed drie it vpon a Ta­ble, and if you will not haue it whole you may stamp it, then take Almonds and stampe and straine them, with a little of the same Rice broth, and let this Almond milk be very thick, then take a little fine flower and Sugar, and mingling it all together, frie them in good Oyle in what fashion you will.

To make fritters of Figges.

Take a few Almonds and pine kernels, as many as you will and stampe them, let them bee very white, adding there­vnto two drie Figges and Currans with Spice, and if this stuffe be too thick put a little Rose water to it, then take Figs and make a hole in ech Figge hard by the stalke, and fil them with this stuffe, then frie them in oyle and cast Sugar on thē.

To make fritters of Fish.

Séeth the fish and stampe the whitest part thereof, then take Almonds well stamped and strained, and a little fine floure with Sugar and Sinamon, and temper all this with a little common water, then frie it in oyle in what forme you will.

To make fritters like fishes.

Blanch thy Almonds and take meat of fish without bones and stampe them together with Currans, Sugar, Parsely and Margerum chopped small with good Spice and Saffron, then haue in a readinesse a fine paste, and making it in what forme you wil you may fill them with this composition, then frie them in oile: they make likewise be baked dry in a frying pan, and when they are baked, they will shew like fishes.

To make them another way.

Stampe Almonds and temper them with Rosewater and Sugar, then take flower tempered with common water and good store of Sugar, this being made in past, make what form of fish you will deuise: also you may bake them dry in a pan like a Tarte.

To make fritters in another sort.

You shall make a composition like the aforesaid Almonds, flower, and Sugar, and thereof make thy fritters.

To make another sort.

Take Almonds blanched, Pine kernels, or Nuts, or any of them, stampe them wel with Currans or Figges, putting to them the meat or liuers of fishes, with Parsely, Marge­rum, and good Spices, and make it yellow with Saffron, then forme them and frie them with oyle.

To make fritters of Rice like little Pies.

Séeth the Rice and stamp your Almonds and strain them as thicke as you can, with a little Rosewater, and mixe the Rice well with the Almonds, and with Sugar, Sinamon, and a little flower, and make it in forme of Pies and fry them in oyle.

To make fritters full of wind, or pust fritters.

Take fine flower, water, Salt, and Sugar, and make a fine soft past and roule it on a Table very thinne, and cut it into small péeces and frie it in oyle, and take heed they be not knotty, and they will puffe vp and séeme to bee full, and yet [Page] there is nothing in them, and cast Honny vpon them.

To make them in another manner.

Make your paste like that I spake of before, to make frit­ters of curds and Creame, then take Fennell when it is blowne, and if you will, mixe it and all the stuffe together: or breake euery branch by it selfe one by one, and roule them in the said stuffe, and frie them in oyle.

To frie Pistinachie Nuts.

Make them very clean and take out the hard matter with­in them, then séeth them, and when they are sod roule them in flower, and frie them in oyle.

To dresse Egges all manner of waies, and first to make a Pancake.

First you shall beat the Egs together with a little milke and water to make them tender, and a little grated Chéese, and then frie them in good Butter that they may bee the fat­ter, & to make them good, they would not be turned nor much baked, and so send it to the Table.

To make a greene Pancake.

Take the things aforesaid, and adde thereto the iuice of Bettonie, Parsely, good store of burrage, Mints, Margerum, Sage a little, and straine this iuice through a cloth, and so make the Pancake.

To make another Pancake of hearbes.

Take the foresaid hearbes, and cutting them small, frie them in Butter or Oyle, mingling them with Egges and [Page] other thinges aforesaid, then make the Pancake and frie it well, and let it be thicke but not ouerbaked.

To dresse Egges another way.

Put oyle in the pan, and breake new laid Egges in it, and frie them softly, and as they frie stirre them, and when they congeale and waxe thicke and white, they are fried, but frie them not too drie.

To poche Egges.

Let the water be whote, and breake new laied Egges in­to it, and when they are thicke, take them out because they may be tender, then put Sugar, Rosewater, and a little iuice of Orenges or Veriuice on them, or if you will, throw gra­ted Chéese and spice vpon them.

To poche them in milke or wine.

Doe as aforesaid, onely that you shall straw no Chéese on them.

To dresse and fill Egges.

Séeth new Egs in water vntill they be hard, then péele them and cut them in the middle, and take out the yolks, and doe not breake the white, and stamp some part of those yolks with a few Currans, Parsely, Margerum and Mint, chop­ped very small, with two or thrée whites of Egs, with what spice you thinke good. And when they are mixed together co­lour it with Saffron, and fill the Egges therewith, and frie them in oyle: and for sauce take a fewe of those yolkes which remaine vnstamped with a few Currans, and stampe them well together, and temper them with a little Veriuice, and straine them, putting thereto Sugar, Cloues, and good store of Sinamon, let this sauce boyle a little, and when you will send the Egges to the Table, put this sauce vpon them.

To rost Egges vpon a gredyron.

Beat two or thrée new laied Egges together, and heat an empty frying pan very well, and put these beaten Egges in­to it, and let them spread about the frying pan as thinne as paper, and when they are baked, cut them in foure péeces and lay them on the gredyron, and breake ouer them as many new Egges as will lie vpon them, and make a soft fire both vnder and ouer them like a Tart, and straw them with Su­gar and Sinamon, and when the Egges are thick, take them off the gredyron in that maner, and send them to the Table.

To rost Egges on a spit.

Heat your spit very whote, and tie the Egges longwaies or otherwise vpon it, and rost them like meat, and when they are rosted take out the meat and send them to the Table.

To frie Egges.

Put good Butter in the Pan and heat it a little, then take the yolkes of Egges and frie them, with Sugar and Sina­mon, and make a moderate fire as to a Tarte, then put the iuice of Orenges or Rosewater vpon them.

To rost them in whote embers.

Put them into the whote embers, turning them oft on euery side, and when they sweat they are rosted.

To seeth Egges with the shell.

Put them in cold water, and make it boyle a Pater noster while, and then take them out.

To dress them after the manner of Florence.

Take new [...]ied Egges, and breake them one by one in a pan, and let the oyle be very whote, and as soone as you haue put them into the oyle, stirre them together with a spoone or some other thing, and make them as round as may bee, and turne them oft vntill they change colour, and yet let them not be hard within, nor ouerbaked, but rather soft & tender.

Another kind of dressing them.

Take whole Egges and lay them into the embers, then strike them with a small sticke vntill they breake, and so let them rost, and when they are rosted, take them out and cast a little Vineger and Parsely vpon them.

Another way.

Dresse them in the Florentine manner as aforesaid, then straw Sugar, Spice, and Salt on them, and so put them into paste as you would doe Turneps, and fry them or séeth them, you may dresse them also in pie paste with the foresaid stuffe, adding a little Veriuice, baking them like Tartes, or frying them, but let them not bee ouerbaked, because they will bee the harder, and so much the worse.

To prepare Hogges grease.

Take fresh larde or fat of a Hog, and cut it like to Chest­nuts and salt it well, then stampe it well and let it stand for the space of a day, then set it on the fire, and if it bee an hun­dred pounds, put in it tenne or twelue quartes of water to it, and let it séeth vntill it be congealed, then skim it and straine it, and put it into a vessell in a fresh and cold place, and by this order it will continue a whole yeare or more.

To make wine of water.

Take the grapes of a wild vine and drie them in the son, then beat them into powder, and put them into water and it will haue the tast and colour of wine, & if the grape be white it will haue the same colour, if red the like.

To make sweet white Wine.

Take good swéet Apples according to the quantity of the Wine and stampe them well, and put halfe as much Honny as Apples, and mingle them together, then put it into the wine in the vessell and mingle it well: and this is done best with new wine that boyleth in the Vate, or else boyle these things in some vessell with some new wine, then put it to the other, and stirre them together.

To make meat for Nightingales.

Take a dramme of Almonds, two drams of Pease floure, a dramme of fresh Butter, two drammes of Honny, a little Saffron and two yolkes of Egges, mixe them together, and set them to the fire in a pipkin, & giue it to the Nightingales.

To make a composition of Pompeons or Mellons.

The Pompeons or Mellons would bee scoured and made cleane in Vineger and not in water, and so stand a moneth or more in Vineger, and if néed be the vineger may be changed, and then put them in Honny like vnto a Gourd, and they are made.

To make a Composition of Figs, very cordiall.

First prepare your Figs ready in a cleane vessell, which [Page] are to bee conserued, then boyle the Honny and skim it well, and being whote put it on the Figges, and let them stand in it till it bee cold, this you shall doe foure or fiue times, the last time take new Honny and boyle it well, and put to it Gin­ger, Sinamon and Cloues, then put the Figges in the pot wherein they shall remaine, being conserued, these Spices must bee beaten small, and set the Figges in a vessell in the sunne, and now and then put Honny mixed with the Spices aforesaid, and so the Figges will be conserued.

To make strong Vineger and quickly.

Take a pound of Pellitory well stamped and put it in four pottles of wine, then take the foresaid Pellitory, and boyle it in foure or fiue quarts of strong Vineger, and so boyling put it into the caske, and in twelue daies it will be good.

FINIS.

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