1. A Bisque of young Pigeons.

Take young Pigeons, cleanse them well, and truss them up, which you shall doe in making a hole with a knife below the sto­mack, and thrusting the legs through it; Whiten them, that is, put them into a pot with hot water, or with pot broath, and co­ver them well; then put them in the pot with a small twig of fine hearbs, & fil up your pot with the best of your broths, have a speci­all care that it may not become black; then dry your bread, and stove it in the Pigeon broth; then take up after it is well seasoned with salt pepper and cloves, garnished with the young pigeons cock's combes, sweetbreads of veale, mushrums, mutton juice, and pi­staches; serve it up, and garnish the brims of the dish with slices of lemon.

2. Potage of Health.

Take Capons, cleanse them well, truss them up, and put them in the pot with broth, and cover them, lest the broath doe wax black; season them well with salt, seeth them well with store of good hearbs; in winter, white succorie; then take up and garnish with your hearbs, viz. with cardes and par­sley roots, or succorie, and serve.

3. Potage of Partridges with Coleworts.

Cleanse them well, lard them with great lard, truss them up, and put them in the pot [Page 5] with good broath; put also your coleworts in the pot with your Partridges; after they are sodden, you shal pass into it a little melted lard, and season them with cloves and pepper; then stove or soake your crusts, garnish them with sweet breds of veale, or with Saucidges, if you have any, then serve.

4 Potage of Ducks with Turnips.

Cleanse them, lard them with great lard, then pass them in the pan with fresh seame or melted lard; or else rost them on the spit three or foure turnes, then put them in the pot, and take your turnips, cut them as you will, whiten them; flower them and pass them in fresh seame or lard, untill they be very brown; put them in your Ducks, seeth all well, and stove or soak your bread well, to the end that your potage be thickned; If you have capars you shall mixe some with it, or a little vinegar; take up, and garnish with Tur­nips, then serve.

5. Potage of Pullets with Sparagus.

After they are well trussed up, whiten them well, and put them in the pot with a sheet of lard over them; fill your pot with your best broth, & season them with salt and a lit­tle pepper, & set them not seeth too much, dry you bread & stove or soak it, and garnish it with your pullets, with sparagus fried and broken, mushrums, combs, or with the gib­lets of your pullets, with a few pistaches, and juice of mutton, and garnish the brim of [Page 6] your dish with lemon, then serve.

6. Potage of marbled Partriges.

When your Partridges are well trussed up, lard them with great lard, and whiten them, then put them in the pot; seeth them well, & season them with salt, then put in your bread and stove or soak it; garnish your potage with it, and with mushrums, boyle them a little on the fire, putting therein some white al­mond broath and some mutton juice, pista­ches and lemon, then serve.

7. Potage of Quelckchoses, or Liverings.

Take a fillet of Veale, cut it very thinne, stuffe it very well, and cause it to take colour in a tourt pan, or between two dishes; put the slices thereof into a small pot with some of the best broath; season them, stove or soak your bread, and garnish it with your liverings, mushrums, truffes, sparagus, mutton juice, pissaches, if you will, or lemon, then serve.

8. Potage of marbled quailes.

After they are trusted up and whitned, flower them, and pass them with lard or fresh seam, then put them in the pot, seeth them well, and season them with salt; stove or soak your bread, and garnish it with your quailes, with truffes, mushrums, combs, lemon, and pistaches, then serve.

9. Potage of wood pigeons garnished.

Take wood pigeons or big pigeons, whi­ten, and lard them, with middle sised lard, then put them in the pot, and seeth them wel [Page 7] with seasoning of salt, and a twig of time stove your your bread, then garnish it with your pigeons, bottoms of hartichocks, and sparagus, then serve.

10. Potage of small vayles.

Take foure or six small loaves, take out of them all the crumme through, a small hole made on the top, take off the top and dry it, with the bread, frie them with fresh seam or lard, then stove or soak your bread with your best broath, and besprinckle it with almond broath, then put your loaves to garnish your potage, & fill them with combes, sweetbreads gibblets, truffles, mushrums, and cover them; put some broath therein untill the bread bee soaked; before you serve, powre on it some juice, and what you have then serve.

11. The Queens Potage.

Take Almonds, beate them, and boyle them with good broth, a bundle of hearbs, and a peece of the inside of a lemon, of crums of bread a little, then season them with salt, have a care they burne not, stirre them very often, & strain them. Then take your bread & stove or soak it with your best broath, which you shal make thus. When you have taken the bones out of some roasted partridge or capon, take the bones and beate them well in a mor­ter, then take some good broath, seeth all these bons with a few mushrums, & strain all through a linnen cloath, and with this broath stove or soak your bread, and as it doth stove, [Page 8] besprinckle it with broath of almonds and with juice, then put into it a little of some very smal hash, be at of partridge or of capon, and alwaies as it doth stove, put in it some almond broath untill it be full; then take the fire-shovell red hot, and pass it over it. Garnish your potage with cockes combes, pistaches, granates, and juice, then serve.

12. Princesse's Potage.

Take of the same Broth of the Queen's Potage taken out of the rosted bones, stove a loaf of bread with the crust, and after a smal hash of Partridges, which you shall strew upon your Bread, so thin as it may not ap­pear: stove it and fill it by little and little, Garnish it with the smallest Mushrums, Combes, Stones, or Kidneis, Pistaches, Le­mon, and much Iuice, then serve.

13. Jacobin's Potage.

Take Capons, or Partridges, rost them, take our the bones, and mince the brain of them very small, take also the bones of them, break them, and seeth them with Broth in an earthen Pot, with a bundle of Herbes, then strain them through a linnen cloth, stove your Bread, lay on it a bed of Flesh, or of Cheese, if you will, a bed of Almond Broth, and boil it well, and fill it byd egr [...]s, then Garnish it with the small ends of Wings, without bones at one end; take three Eggs, with a little or Almond Broath, if you have any, or of other, beat [Page 9] them together, and powre them on your Po­tage; pass the fire-shovell over it, then serve.

14. Potage of Cockerels.

Dross and whiten them, steeping them a while in fresh Water, or in Broath, then put them in the Pot with some other Broath well seasoned with Salt; Take up, and Gar­nish them with all that you have remain­ing of Garnish, upon a loaf stoved, and serve.

15. Potage of Teales with Hypocrast.

Take Teales, dress and cleanse them well, whiten them as above said, and being sticked within with some Lard, frie them a little with Lard or fresh Seam, then put them in the Pot; When they are almost sodden, you shall throw in it some Brignolls, with a piece of Sugar, and shall Garnish your Potage with the Teales and Brignolls:

16. Brown Potage of Larkes.

Take Larkes, and draw them, whiten them, flower them, and pass them in the pan with Butter, Lard, or fresh Seam, un­till they be very brown, then put them in the Pot with good Broth and a bundle of Herbs, and seeth them; Stove well a loaf, which you shall Garnish with your Larks, Beef Pallats; Mutton juice, and Lemon, then serve.

17. Potage of young Pigeons.

Take young Pigeons, scald them well, and put them in the Pot with good Broath and a [Page 10] bundle of Herbs; Seeth them well with a sheete of Lard, then take them upon a sto­ved loaf, and Garnish them with Hartichokes and Sparagus fried, green Pease or Lettice [...]hen serve.

18. Potage of Teal with the juice of Turnips.

Take Teales, and rost them, then put them in the Pot with good Broath, next take some turnips, whiten them, flowre them, and pass them in the pan, so that they be very brown, put them with your Teal and seeth them to­gether, and when you will take up, strain the Turnips through a linnen Cloath for to take out the juice of them, wherewith you shall Garnish your Potage, together with your Teal, and with Pomgranats, then serve.

19. Potage of Beatilles.

Take your Beatilles, scald them well, pass them in the pan as a Fricasse of Pullets, put them in the pot with good Broath, and let them consume well, stove a loaf which you shall garnish with your beatills, with much juice of Mutton and Rams-stones, then serve.

20. Potage of Pullets with Coliflowers.

Put them in the Pot with with good Broath, seeth them with a bundle of Herbs, and season them well with Salt, Clove, Pepper; And grate a little Nutmegge or crust of Bread, when you are ready to serve, Garnish with them your loave stoved with Coliflowers, and Mutton juice, and serve.

21. Potage of Pullets in Ragoust.

[Page 11]When they are rosted, cut them into quar­ters, then put them between two dishes after the manner of a Ragoust, with some Broath from the Pot; Stove your Bread in crust, and Garnish it with your Pullets, putting about a few Mushrums and Sparagus, then serve.

22. Potage of young Pigeons rosted.

Put them in the Pot with good Broath well seasoned with salt and clove, seeth them: then stove your crusts and garnish them with your pigeons, and what you shall have to put in it; have a care that your potage be brown, then serve.

23. Potage of Goose with Pease-Broath.

Take Geese or other, as you will, put them in the Pot and seeth them well, then take your Pease and seeth them well, then pass them through a strainer very fine, & put your Pease Broath into a Pot with a bundle of herbes, pass a little Lard in the pan, and when it is melted, throw it into the Pot, and when you will serve, stove your Bread with your Geese-Broath, then powre your Pease-Broath over it; Which to make green, you must not let your Pease to seeth outright, but when they are half sodden, stamp them in a Morter, and strain them with good Broath; or if it is in winter, take Peetes or Sorrell; stamp and strain it, and power the juice a­bout your Potage when you are ready to serve.

24. Potage of Goose-giblets.

Whiten them well, and put them in the pot [Page 12] with broath, a bundle of herbes and a sheet of lard; seeth them well, so that being sodden they may show white, stove your bread, and garnish it with your giblets, which you shall whiten if you will, and put on them a few minced capars, then serve.

25. Potage of Geese with Pease.

Put your Geese in a pot with Broath, after you have dressed and whitened them well; Seeth and season them well; Frie your Pease a little in the pan, then put them into a small Pot with a little Broath, and when they are well s [...]dden, stove your Bread, and Garnish it with your Geese and with their Giblets, and with your Pease whole or strain­ed, then serve Garnish'd with Lettice.

26. Potage of Salt-Goose with Pease-Broath.

Your Goose being well salted, and cut in­to four quarters, if it be too much salted, make it fresher, then Lard it with great Lard, and seeth it well; When your Pease are sod, pass them through a strainer as Pease Broath, and season it well according to your Palate; Boil your Goose a very little in this Pease-Broath, stove your Bread with other broath if you have any in another Pot, and over the Pease-Broath you shall powre a little Mutton juice for to Marble it, then serve.

27. Potage of Pullets with green Pease.

After your Pullets are well scalded and trussed up, put them in the Pot with good Broath, and scum them well; Then pass your [Page 13] Pease in the pan with Butter or Lard, and stove them with some Lettice whitened, tha is, which you have steeped in fresh Watert Stove also your Bread, and then Garnish i [...] with your Pullet, Pease, and Lettice, then serve. and serve.

28. Potage of Pigeons with green Pease.

It is made like that of Pullets, but that, if you will, you need not strain your Pease into Pease-Broath.

29. Potage of salt meat with Pease.

Seeth well your salt meat, be it Pork, or Goose, or any other; take up and powre your Pease-Broath over it, then serve.

30. Potage of young Rabbets.

When they are well dressed, whiten them, and pass them in the pan with Butter or Lard, then put them in the Pot with good Broath, and a bundle of Herbes, and seeth them as it is fitting, stove well your Bread, and Garnish it with your young Rabbets, Mushrums and Truffles, and with what you have, then serve,

31. Potage of Abatis of Lambs.

After your Abatis are well whitened, put them in the Pot with good Broath, a bundle of hearbs, & a sheet of Lard, that is a sheet of fat Lard or Bacon, seeth them well, and stove your Bread, and when you are ready to serve, powre a white Broath over it that is, yolks of Eggs and Verjuice, then serve.

32. Potage of Larks with a sweet Sauce.

Plume them, and draw them, then flower them, and pass them in the pan with Lard or fresh Seam, then put them in the Pot with good Broath, half a pint of white Wine, and half a pound of Sugar, and seeth them well; stove your Bread, Garnish it with your Larks, and serve.

33. Potage of Knuckle of Veal.

Put your Knuckle of Veal in the Pot with good Broath, Seeth and scim it well, put therein some white Succorie; Stove your Bread, Garnish it with the Knuckle, Succo­rie and Mushrums, then serve.

34. Potage of a Breast of Veal.

Whiten it in fresh Water, then put in the Pot with good Broath, seeth it, and put there­in some good Herbs, and a few Capars, and all being well seasoned, take up on your sto­ved Bread, then serve,

35. Potage of Mav [...]s, or Thrushes.

Truss them up, and draw them, then flower them, and pass them in the pan with Butter or Lard, then put them in the Pot with good Broath, and seeth them well with a bundle of herbes; Stove your Bread, and Garnish it with your Thrushes, Beef-Pallats, and Mushrums, then serve.

36. Potage of Tortoise.

Take your Tortoises, cut of the Head and Feet, seeth them in Water, and when they are neer sodden, put a little white Wine [Page 15] therein, some fine Herbes, and some Lard. When they are sod, take them out of the shell, and take out the Gall, cut them into peeces, and pass them in the pan with good Butter, then stove them in a dish, as also your Bread, with some of your Broath, Gar­nish it with your Tortoises well seasoned, with Sparagus cut, with juice and with Le­mon, then serve.

37. Potage of sucking Pigge.

After you have dressed him neatly, cut it into five peeces, whiten them in some Broath or fresh Water, and put them in the Pot with good Broath, put some fine Herbes to it, and a peece of Lard, but have a care they do not boil drie; Stove your Bread, and Garnish it with your Pigge, the Head in the midst of the quarters, and the Purtnances or Abatis round about the dish, then serve.

38. Potage of mine'd Mutton.

Take a joint of Mutton, mince it with beef suet, or Marrow, and stove it in a Pot, stove also your Bread in a dish with the best of your Broaths; After this, Garnish it with your Ach [...]s, or minc'd meat, together with juice, Combes, Beat [...]lles filled with dry Bread, o­therwise Tailladins, that is, peeces of Bread of the length and bigness of a finger, in the shape of Lardons, which you shall pass in the pan with good butter, untill they be brown, and as it were rosted, and stove it well also, then serve.

39. Potage of Knuckle of Beef.

Smother it well in a Pot, untill it be almost boiled to peeces, and well seasoned with a bundle of herbes, Cloves, Capers, Mushrums, Truffles; Then stove your Bread, and Gar­nish it with your Knuckle and it's imple­ments.

40. Potage of Capon with Rice.

Take a Capon, dress it well, and put it in the Pot with good Broath well seasoned, take your Rice well pickt, wash and dry it before the fire, then seeth it by degrees with good Broath; Stove your Bread, put your Capon on it, and Garnish it with your Rice; if you will, you may put some Saffron to it, and serve.

41. Potage of Pullets with Rice.

It is made after the same way as the Capon; Dress them, truss them up, put them in the Pot, and season them alike; Make your Rice ready the same way, your Bread being stoved and Garnished as above said, serve.

42. Potage of Knuckle of Beef with Tailladins.

Whiten your Knuckle, seeth and season it well, and with the Broath seeth also your Tailladin; You shall put with it an Onion stuckt with Cloves, and a little thin, then stove your Bread, and Garnish it with the Knuckle and with your Tailladins, which are peeces of Bread of the length and bigness of one finger, passed and fried in the [Page 17] pan with Butter, or Lard, as above said, in the 38th. Article; If you will, you may put some Saffron in it, then serve.

Capon with Tailladin, and all other meat is done the same way, and being made ready thus, it shall be called such meat with Tailladin.

43. Potage of the Boyler, or great Pot.

Stove some crusts of brown Bread with some good broath of your boyler, great pot or beefe pot, seasoned with pepder, salt, and a little minc'd parsley, then serve; the first cuttings of loafes are served in the like man­ner, without parsley or pepper if you will.

44. Potage of a Calfs-head fry'd.

When it is sodden, take out the bones, and cut it into as many peeces as you will, then flower it and fry it with butter or lard, then stove your bread, and garnish it with what you have fry'd; serve the dish well filled and garnished, as with mushrums, pom-granats, or sliced lemons, and juice of lemons.

45. Potage of fryed Mutton with Turnips.

Take the upper ends of the brests of mut­ton, fry them, and seeth them well, untill they be fit to receive the turnips, which after you have cut them into slices or peeces, and also well fried, you shall put with your mut­ton well sod, & seasoned with clove, salt, and a bundle of hearbs; stove your bread, and take up; If your potage is not thick enough, fry a little flowre into the broth for to thick­en [Page 18] it, and mixe with it some white pepper and vinegar, then serve.

46. Potage of the handles or knuckles of shoulders with Ragoust.

When your handles or knuckles are white­ned in fresh water, floure them, & pass them in the pan with butter or lard, seeth them in an earthen pan with al the implements which can abide seething, as sparagus, mushrums truffles, stove your bread or crusts with good broath, and garnish it with your handles or knuckles, sparagus, mushrums, and all what you have, then serve.

47. Potage of rosted Woodcocks.

After they are rosted, put them in the pot with good broath and a bundle of hearbs, & seeth them well; then stove your bread▪ and garnish it with your woodcocks, and all what you have, then serve.

You may also doe in the same manner, as of the marbled partridge.

48. Halfe a Bisque.

Take pigeons somewhat big, open them, and seeth them as the Bisque, whereof you will easily finde the making, if you have re­course to the table, garnish and season them also the same way, so that it may be as good as the bisque, if you can, then serve.

49. Jacobin's potage with cheese.

Take a Capon garnished with his bones fit­ted, as wings and legs, & some cheese, whereof you shall make as many beads as of flesh, and [Page 19] you shall besprinkle all with almond broath, if you can; If it be not thick enough, allay two or three egs, and give it colour with the fireshovell. Now to make your broath the better, stamp the bones, and boyle them with the best of your broaths, well seasoned; stove your bread, which you may garnish with pistaches, lemons or pomgranats, then serve.

1. Potage of Capons farced.

After they are well dressed, take out the bones at the necke, and fill them up with all kind of beatilles, as young pigeons, the flesh of capon well minced with beefe or mutton suit, and when they are well seasoned and trussed up, put them in the pot with good broath, seeth them, and stove your bread, which you shall garnish with your capons, and all sorts of beatills, and serve.

2. Potage of farced cockerels without bones.

After they are dressed, take out the sto­mack bone, fill them with godiveaux, which you shall make with the flesh of veale minced with raw yolkes of Egs, chibbals, parsley, pepper, or spices according to your tast, all seasoned with salt, and after they are trus'd up and whitened, put them in the pot, and garnish them with good seasoning, then stove them well, take up, and garnish with what you have, and serve.

3. Potage of pullets farced.

When they are well dressed, whiten them in fresh water, take up the skin of them with the finger, and fill them with a farce made of veal or brawn of capon, with suet and yolks of egs, all well minced and mixt to­gether, truss them up, and put them in the pot with good broath; stove your bread, gar­nish it with your pullets, hartichoks, bottoms, and sparagus then serve.

4. Potage of young pigeons farced.

After they are well scalded, dressed, the skin taken up, and filled as the pullets, whi­ten them in fresh water, and put them in the pot with good broath, seeth them proportio­nably, and season them with a sheet of lard, then stove your bread, and garnish it with your pigeons with their livers and wings with the juice of a leg of mutton rosted at the spit, and serve.

5. Pottage of Ducks farced.

Draw them at the neck, fill them up with all the good things you have, as young pige­ons, mushrums, trufles, sweet-breads, and o­ther like, make your farce of a leane peece of fresh pork, minced with raw yolkes of egs, parsley, chibols, pepper or spice, as you like best; sow your Ducks up again, whiten them in fresh water, and put them in the pot with good, broath, seeth and season them well; allay a little flower with broth for to thicken your potage, then stove your bread, and gar­nish it with your ducks, and all what you hare, then serve.

6. Potage of legs of veale farced.

Cut these legs as farre as the loyne, take up the skin of them very neatly, and truss up the end of the handle or knuckle, then steep them in fresh water; take the flesh of them and take out the sinewes, mince it with beefe or mut­ton suet, lard, yolks of egs, and fine hearbs; when all is well minced & seasoned, fill them, [Page 22] and put them in the pot with good Broath, seeth them, and put in some Herbes accor­ding to the season, or a little white Succory; stove your Bread, and Garnish it with these leggs, which you shall whiten with yolks of Eggs, and Verjuice if you will, then serve.

7. Potage of a farced breast of Veal.

Take a breast of Veal, open it at the ne­ther end, make a farce with a little meat and suet, the crum of a loaf, and all kinds of good Hearbes, mince and season all; whiten this breast, and put in the pot with good broath; Seeth it with Capers, Succory or Hearbes minced, stove your Bread, Garnish it if you will, and serve.

8. Potage of a Calfe's head farced without bones.

After it is well scalded, take up the skin thereof, seeth it, and when it is sodden, take out the bones, take out the brains and the eyes, for to set them in their place again; mince well the flesh with Beef-suet or Mar­row, and raw yolks of Eggs, for to thicken the farce, then set the brains and the eyes in­to their room again; When it is farced, sow it neatly up again, whiten it well in fresh wa­ter, and put it in the pot with good Broath; seeth it well; and next, take some Calfe's feet, and frie them into Ragoust, seeth them half in water, cleave them in the middle, and passe them in the pan with Butter or Lard, put them into your pot with some Ca­pers; [Page 23] then stove your Bread, Garnish it with this head and feet with the Capers, and serve.

9. Potage of Lamb's heads without bones farced.

Do as with the Calfe's head; after they are well scalded, take up the skin, seeth them, and when they are sodden, take the meat of them, and mince it with suet and Lard well seasoned according to your like­ing; Farce them with a piece of Liver, and of lights of Lamb, Beef-suet or Marrow, raw yolks of Eggs, parsley and fine Herbes, all well minced together, and whiten it, then put it in the pot with good Broth; seeth them well, and season them with fine Herbs; Stove your Bread, and Garnish it with the heads and Purtenances, which you shall whiten if you will with yolks of Eggs allayed with Verjuice, and serve.

10. Potage of a joint of Mutton farced.

Take a joint or two of Mutton, take out the bones, and mince the flesh very small with suet and Lard, then farce the skin with it, and sow it up very neatly, so that the end of the knuckle be very clean, and all well seasoned with salt and spice according to your tast; put it in the pot, and seeth it well with a bundle of Herbes, Capers, and Tur­nips; Stove your Bread, take up, and Gar­nish it with your Turnips, then serve.

11. Potage of Geese farced.

After they are drest, take out the brisket, and farce them with what farce you will, then flowre them, and put them in the pot with good Broath; Stove your Bread and Garnish it with your Geese, with Pease, Pease-Broath, or what you will and serve.

12. Potage of Partridges without bones, farced.

Take out the brisket, and take some Veal or some Capon-flesh, mince it, and season it according to your liking with Salt and Spice, or fine Herbes; Farce your Partridges with it very neatly, put them in the pot with good Broath, and seeth them well with a bundle of Herbes, stove your Bread, and Garnish it about the dish with Sparagus, and bottoms of Hartichoakes, then serve.

13. Potage of Turkie farced.

After it is well dressed, take out the bris­ket, and take some Veal and some Suet, which you shall mince very small; thicken your farce with Eggs, & mix with it some Bea­tilles, or young Pigeons, raw yolks of Eggs, put it in the pot with good Broath, and seeth it well: put some Chesnuts in it, Mushrums, and Truffles; stove one loaf of Bread, and Garnish it with what is in your pot, then serve.

For to make the bundle of Herbes, take Chibals, Parsley and Thime, and tie them to­gether.

1. Turkie with Raspis.

When it is dressed, take up the brisket, and take out the flesh, which you shall mince with suet and some little of Veal-flesh, which you shall mix together with yolks of Eggs & young Pigeons, & all being well sea­soned, you shall fill your Turkie with it, and shall season it with Salt, Peper, beaten Cloves and Capers, then you shall spit it, and turn it very softly; When it is almost rosted, take it up, and put it into an Earthen pan with good Broath, Mushrums, and a bundle of Herbs, which you shall make with Parsley, thime, and Chibols tied together; for to thicken the sauce, take a little Lard sliced, pass it in the pan, and when it is mel­ted, take it out, and mix a little flower with it, which you shall make very brown, and shall allay it with a little Broath and some Vinegar; then put it into your Earthen pan with some Lemon-juice, and serve.

If it be in the Raspis season, you shall put a handfull of them over it, if not, some Pom­granate.

2. Joint of Mutton after the Cardinal's way.

Take a Joint of Mutton, beat it well, and Lard it with great Lard, then take off the skin, flowre it and pass it in the pan with [Page 29] some Lard, and seeth it with good Broath, a bundle of parsley, thime and Chibols tied together, Mushrums, Truffles or Beatiles well fried, and let the sauce be well thick­ned, then serve.

3. Legs Or Knuckles of Veal Epigramme way.

After they are well whitned in fresh wa­ter, flowre them and pass them in the pan with melted Lard or fresh Seame; then break them and put them in a pot well sea­soned with Salt, Peper, Cloves, and a bun­dle of Herbs; put an Onion with it, a little Broath and a few Capers, then flowre them with some past, and smother them with the Pot-lid, seeth them leisurely thus covered for the space of three hours, after which, you shall uncover them, and shall reduce your Sauce untill all be the better thereby; put some Mushrums to it, if you have any, then serve.

4. Loin of Veal with Pickle.

Beat it well, and Lard it with great Lard, Pickle it with Vinegar, Peper, Salt, Spice, Clove, Lemon, Orenge, Onion, and Rose­mary, or Sage; after that, spit it and rost it, and baste it with the sauce untill it be rosted; When it is rosted, stove it in the sauce, which you shall thicken with Chip­ings or clean flowre allayed with Broath, and shall Garnish your dish with Mushrums, Beef palats, or Sparagus, then serve.

5. Ducks wiih Ragoust.

Lard them with great lard, and pass them in the pan, then put them into an earthen pan or into a pot, and put therein some good seasoning with salt, beaten spice, chiboles, and parsley according to your pallat; seeth them well, and garnish with what you shall finde to come neerest to the colour, then serve.

6. Young Pigeons with ragoust.

Plume them dry, draw them, and pass them in the pan with lard, or fresh seame, put them in the pot with good broth, and seeth them with a bundle of hearbs; when they are sod­den, garnish them with their livers, and with sweetbreads of veale, let all be well seasoned with salt and spice, then serve.

7. Young Henns in ragoust.

Take them after they are well mortified, and lard them with great lard, then pass them in the pan, after you have cut them in­to halfes, put them in the pot with good broath and a bundle of hearbs; season and seeth them well with truffles, mushrums, or some small peeces of rosted meat, to wit of mutton or fresh porke, for to give them sa­vour; garnish them with their livers, pista­ches, or lemon, then serve.

8. White puddings.

Take the gutts of mutton, and scrape them so that they be very cleere, then take foure pounds of fresh porke suet, and mince it very small; take also the brawne of two capons, [Page 31] mince them as dust, and mixe them with your Suet, next put to it fifteen raw Egs, one pint of Milk, the crum of half a white loaf, season all well with the spice of Saucidges, and a little Anisseed; the spice for Saucidges is prepared thus; Take Peper, Cloves, Salt, and Ginger, beat them well together, then powre all into the guts with a brasse or white lattin instrument made for that purpose, and whiten them in milk & rost them on the Gri­diron with a fat paper under them, then serve.

9. Saucidges with the brain of Partridges.

After your Partridges are rosted, take the brain out of them, and mince it very small, take some fresh porck suet, four times as much as of minced meat, mix all together, well seasoned as the white pudding, put also some milk to it proportionably, and powre all into some mutton guts, as the white pud­ding, which you shall also whiten in milk, and shall tie them at the ends; rost them leasurely upon some fat paper. If you will, you may powre it into the guts of a sucking Pig, or Turkie, then serve.

10. Andovilles, Chitterlings.

Take Chaldrons of Veal, and mince them (or cut them small) with some Pork suet, some Lard, and some Porks flesh, stove them all together in a pot; it being sodden and cold, you shall mix with it a little Milk, and some raw Egs, then you shall powre it into the great gut of a Hog, with the same seasoning [Page 33] as the white pudding: Make some with half milk and half water; when it is made, rost it on the gridiron with a fat pa­per, and serve.

11. Servelats.

Take a Beefs gut, and scrape it well, take some lard, some pork, or mutton flesh, or any other you will, and after you have minced it well, stamp it with peper, salt, white wine, clove, fine herbs, onion, and a little of fresh porks suet, then powre your implements into this gut, cut into peeces according to the length of a Servelat, which you shall tye at the end, and shall hang it on the chimney. When you shall use them, seeth them in wa­ter, and about the latter end, put into it a little wine, and some fine herbs; when they are sodden, you may keep them one moneth. Serve.

12. Pullets pickled.

Take your Pullets, cut them in two, and beat them, then steep them in Vineager, well seasoned with salt and spice. When you will serve, flowre them, or else make for it a small paste with two raw egs, and a little flowre allayed with these egs; fry them with melt­ed lard or fresh scame; and after they are fry­ed, put them in their pickle to stove a little, then serve.

Knuckles, or Handles of Shoulders, Oliveir way.

Break them, and whiten them in fresh wa­ter, [Page 33] and wipe them, after they are flowred, passe them in the panne with lard, or fresh seame. When they are well fryed, put them in the pot with very little broath, and put a bundle of herbs with it, a little onion fryed with mushrums, capers, stones, and beefs palats, all well seasoned with salt, spice, or peper; cover them with the lid, and make a piece of soft paste for to close up the pot, lest it doth take vent, put it on some few coals, and seeth them leasurely, then serve.

14. Peece of Beef after the English, or Cha­lon fashion.

Take a peece of beef, of the breast, and seeth it well; when it is almost sodden, take it up, and lard it with great lard, then spit it, with a pickle under it in the dripping pan. The pickle is made as for the loyn of veal; with this pickle you shall baste it with a bundle of Sage, if it sticks not fast to the spit, take some sticks, and tie it at both ends. After it is rosted take it off, and put it into an earthen pan, then stove it with its pickle, un­till you are ready to serve. Garnish it with what you will, with capers, or turnips, or with both together; or with beef palats, or parsley, or with the pickle it self, so that it be well thickned, then serve.

15. Breast of Veal after the Estoffade.

Let it be of a Veal very white and fat, put it in the oven in an earthen panne, and under­neath [Page 34] some sheets of lard, and season it, then cover it, untill it hath taken colour, and that it be more than half baked: After­wards fry into it some mushrums, palats of beef, capers, and sweet breads, so that they may mixe, and make an end of baking toge­ther.

16. Partridges with ragoust.

Dresse them, and stick them with three or four Lardons of great lard, then flowre them, and passe them in the pan with lard or fresh seame, then seeth them in an earthen pan, let them consume well, and season them wel with salt and spice. When you will serve, take some lard, and beat it in a mortar, mixe it with your ragoust, and serve.

17. Neats tongue with ragoust.

Lard it with great lard, then put it in the pot, seeth it, and season it with a sharp sauce; when it is almost sodden, let it coole, stick it, spit it, and baste it with its ragoust, untill it be rosted, and after you have taken it off, stove it in its sauce with a little onion stamp­ed, a little lard, and a little vineager, then serve.

18. Porks tongues with ragoust.

Take them fresh, and passe them in the pan with lard, then seeth them well in a pot, and season them with a haut goust; when they are almost sodden, you shall mixe into them an Onion stamped, truffles, dry meale, and a little white wine, and shall stove them [Page 35] in their own broath; when they are sod, serve.

19. Tongue of Mutton with ragoust.

Take many of them, and after they are well sodden, flowre them, and passe them in the panne, stove them with good broth, and passe in them a little onion, mushrums, truffles, and parsley, all together, well sea­soned with salt and peper according to your own palate, with a little verjuice and vinea­ger, then serve.

20. Loin of Mutton with ragoust.

Take it sticking to the joint, lard it all o­ver with great lard, and seeth it with a peece of beef; when it is half sodden, take it up, flowre it, and passe it in the panne, then put it into an earthen panne with good broth, and season it well with mushrums, capers, beef palats; cover it, and let it seeth well, then serve.

21. Joint of Mutton after the Daube.

Lard it well with great lard, th [...]n put it in the pot, and season it well; when it is al­most sod, put to it some white wine propor­tionably, and make an end of seething of it with fine herbs, lemon or orange peele, but very little, by reason of their bitternesse; when you will serve it, garnish the brims of the dish with parsley, and with flowers.

22. Turkie after the Daube.

It is done after the same way as the joint of Mutton, except that you must bind it fast [Page 36] before you set it a seething, plentifully gar­nished with salt, and all kind of spice, the same seasoning, white wine, &c, Serve it with parsley.

23. Cive of Hare.

Take a Hare, cut it into peeces, put it in the pot with some broth, seeth it well, and season it with a bundle of herbs when it is half sodden, put a little wine to it, and fry into it a little flowre with an onion, and a very little vineager; serve with a green sauce, and readily.

24. Breast of Mutton into an aricot.

Pass it in the pan with butter or melted lard, then put it in the pot with broth, and season it with salt; when it is half sodden, passe also in the pan some turnips cut in two, or otherwise, mixe them together, without forgetting a little lard, fryed with a little flowre, an onion minced very small, a little vineager, and a bundle of herbs, serve with a short sauce.

25. Lamb with ragoust.

Rost it, then put it into an earthen pot with a little broth, vineager, salt, peper, clove, and a bundle of herbs, a little flowre, a little onion stamped, capers, mushrums, le­mon, orange peele, and all being well stoved together, serve.

26. Surloine of veale with ragoust.

Cut it into ribbes, flowre them, and passe them in the panne with lard, then put them [Page 37] in the pot, and seeth them with a little broth, capers, sparagus, truffles, and when all is well stoved, serve.

27. Peece of beef after the daube.

After it is half sodden, lard it with great lard, and put it to seeth again with the same broth if you will; then after it is well sodden and seasoned, not forgetting the wine, serve as the leg (cut shoulder wise.)

28. Joint of Mutton after the Legate's way.

After you have chosen it well, beat it well, take off the skin and the flesh off the knuckle, whereof you shall cut off the end; lard it with mean lard, flowre it, and passe it in the panne with lard or fresh seame. When you see it very brown, put it in the pot with one spoonfull of broth well seasoned with salt, peper, clove, and a bundle of herbs; you may put in it capers, mushrums, truffles; smother it with a lid closed up with flowre, neither too soft, nor too hard, allayed in water, and seeth it on a few coales the space of three houres. When it is sodden uncover it, and garnish it with what you have to put to it, as stones, bottomes of Artichoaks, sweetbreads, and a short sauce, and about the dish lay cut lemon, or pomegranate.

29. Peece of beef after the Marrotre.

When it is almost sodden, lard it with great lard, then make a pasty of brown paste of the bigness of your peece of beef, well seasoned of all what you will, and garnished alike with [Page 38] capers. After it hath been seething a very long while with broth, passe into it onion and garlick stamped, then serve.

30. Loine of Mutton rosted.

After it is well rosted, take off the skin, co­ver it with salt, crummes of bread, and min­ced parsley; then passe it in the panne before, not on the fire, then serve with verjuice and parsley about the dish.

31. Peece of Beef, and Loine of Mutton after the naturall.

Take a peece of Beef from the Shambles, powder it with a little salt, not too much, lest you may have occasion to use the broth; seeth it well, and take off what hath been salted, as the skins: If you will, salt it again, and powder it with small salt; serve with parsley, or fryed bread about the dish, and sometimes with small pyes, or some thickning of ra­goust.

The Loyne of Mutton after the natural is done as the peece of Beef; when it is well sodden, take off the skin, powder it with salt, garnish the dish about with parsley, and serve it warm.

32. Pigge after the Daube.

After it is well dressed, cut it into five parts, then passe on it a little of great lard, and put it with broth, white wine, fine herbs, onion, and being well seasoned with salt, and other ingredients, serve with parsley about the dish.

[Page 39]The short sauce remains with it into a gelee to serve cold; you may put to it some Saffron if you will.

33. Goose after the Daube.

Lard it with great lard, and seeth it well, then put to it a pint of white wine, and sea­son it wel with all what is fitting for a Daube. If you will passe it on the gridiron, and serve cut into four, with a Sauce Robert over it, you may.

34. Goose with ragoust.

Take a Goose, cut it into four; after it is well beaten, flowre it, and passe it in the pan, then seeth it with some broth, season it with all kinds of spice, and with a bundle of herbs, garnish it with all its Abatis, or Giblets, which are the liver, gisard, wings, and neck; let the sauce be short and thickened, with yolkes of egges allayed in verjuice, then serve.

35. Teales with ragoust.

After they are dressed, lard them with middle laid, passe them in the panne, and stove them with well seasoned broth, then put them again with a little lard and flowre, onion, capers, mushrums, truffles, pistaches, and lemon peele all together, then serve.

36. Turkey with ragoust.

Cleave it, and beat it, then stick it, if you will, with great lard, flowre it, and passe it in the panne, and then stove it in an earthen panne with good broth, well seasoned and [Page 40] garnished with what you will; seeth it to a short sauce, and serve.

37. Pigge with ragoust.

After it is dressed, take off the skin if you will, then cut it into four, flowre it, passe it in the panne, being well seasoned for the taste; garnish it with capers, truffles, mu­shrums, and serve with a short sauce.

38. Loyn of Veal with ragoust.

After it is well beaten, lard it with great lard, and sp [...]t it, then when it is half rosted, stove it with good broth, and make a sauce with flowre and onion fryed, garnish with mushrums, artichocks, sparagus, truffles, and its kidney sliced, serve.

39. Larks with ragoust.

After they are dressed, draw them, crush down their stomachs a little, flowre them and fry them with lard; after they are very brown, stove them, and season them with capers and mushrums; you may put in them some lemon peele, or some juice of a legge of Mutton, or some orange, or a bundle of herbs; take off the fat, and serve with what you have to serve.

40. Liver of Veale fried.

Cut it into very thinne slices, then passe them in the panne with lard or butter, well seasoned with salt, peper, onion minced very small, and one drop of broth, vineager, or verjuice of grapes; and for to thicken the sauce, put therein some chippings of bread [Page 41] well fryed; you may serve it without stoving, lest it should harden, with capers, mushrums, and garnished about the dish with what you have.

41. Calf, and Sheeps trotters with ragoust.

After they are well sodden flowre them, and passe them in the panne with lard, or fresh seame; then stove them with a little broth, a little verjuice, a bundle of herbs, a peece of lemon, and some flowre fryed, all well sea­soned, and the sauce short, mixe some capers with it, and serve.

The Sheeps trotters are done the same way, after they are well sodden, and the worm taken away, flowre and fry them with lard or fresh seame, and stove them with a little broth and verjuice, a bundle of herbs, a peece of lemon, and flowre fryed, all well seasoned, and a short sauce, mixe some capers with it, and serve.

42. Fat tripe with ragoust.

After it is very white, and well sodden, cut it very small, fry it with lard, parsley, and chibols, and season it with capers, vineager, flower fryed, and an onion; stove it, and serve.

You may also another way, mixe with it yolkes of egges and verjuice for thick­ning.

Another way.

Take it very fat, cut it and powder it with salt, and crummes of bread, rost it on the [Page 42] gridiron, and season it with verjuice of grapes, or vineager, or juice of orange, or of lemon, then serve.

43. Pullets fryed.

After they are dressed, cut into peeces, and well washed, boyl them in good broth, and when they are almost sodden drain them, and then fry them. After five or six turnes, season them with salt and good herbs, as parsley, chibols, &c. allay some yolkes of egges for to thicken the sauce, and serve.

44. Young pigeons fryed.

After they are well scalded, cut them in­to peeces, and passe them in the panne with lard and butter, half one, half other; when they are well fryed, throw into it chibols, parsley, sparagus, peper, salt, beaten cloves, besprinkle them with broth well seasoned, and serve them whitened, or not.

45. Fricandeaux.

For to make them, take some veale, cut it into small slices, and beat them well with the knife hart, mince all kinds of herbs, beef, or mutton suet, and a little lard, and when they are well seasoned, and allayed with raw eggs, rowle them among those slices of flesh, for to seeth them in an earthen or tourtie panne; when they are sodden, serve them with their sauce.

46. Fricasse of Veale.

Take some veale, and cut it into thinne slices, flowre them a very little, and passe [Page 43] them in the panne, and season them with salt, with an onion stuck with cloves, then stove them with a little broth, and the sauce being thickned, serve.

47. Fillet of Veale with ragoust.

Lard it with great lard, spit it, and rost it a little more than half; stove it with a little broth, and a bundle of herbs, and cover it well; when it is sodden, serve with a sauce thickned with chippings of bread, or with flowres and an onion; serve it garnished with truffles and mushrums.

48. Shoulder of Veal with ragoust.

Whiten it, and flowre it, then pass it in the panne, when it is very brown, stove it in an earthen panne when it is almost sodden, sea­son it with a bundle of herbs, all kinds of beatilles, mushrums, fry into it a little flowre, a little onion minced, and a little vineager, then serve.

49. Shoulder of Mutton with ragoust.

Beat it well, and take off the skinne, then flowre it, and pass it in the panne with butter or melted lard, then stove it with good broth, a bundle of herbs, and a good seasoning, gar­nish it with what you have, among other things, with capers, and serve.

50. Breast of Veale fried.

After it is whitened, seeth it in a great brasse pot, or in another pot; it matters not if it doth seeth with other meat; after it is sodden, open it between, and make a liquid [Page 44] paste with a little flowre, egges, salt, and a little parsley, then wet it with this seasoning; next, fry it with fresh seame, or melted lard; when you have taken it out, throw over it one handfull of very green parsley, and very dry, that is, passed in the panne with butter very hot, and very brown, serve.

50. Loine of Roebuck with ragoust.

When it is well stuck, spit it, and when it is half rosted, baste it with peper, vineager, and a little broth; thicken the sauce with some chippings of bread, or allayed chippings, then serve.

52. Small ribs of Mutton with ragoust.

Slice them, then beat and flowre them, then passe them in the panne, after they are fried, put them with good broth and capers, and all being well seasoned, serve.

53. Beefe a la mode.

Beat it well, and lard it with great lard, then seeth it in a pot with good broth, a bundle of herbs, and all kind of spices, and when all is well consumed, serve with the sauce.

54. Beef after the Estoffade.

Cut it into very thinne slices, and being well beaten, flowre them, and passe them in the panne with lard; then put them in an earthen panne, or in a pot with good broth, all well seasoned, serve with a sharp sauce.

55. Young Rabbits with ragoust.

You may fry them as Pullets, or passe them [Page 45] in the panne with a little flowre mixed with the butter, then stove them with good broth, and season them with capers, juice of orange or lemon, and a posie, or chibol; serve.

Another way.

After they are rosted, cut them into peeces, passe them in the panne, and stove them in a dish with juice of orange, capers, a few chip­pings of bread; let the sauce be of haut goust, and short; serve.

56. Loine of Fork with a sauce Robert.

Lard it with great lard, then rost it, and baste it with verjuice and vineager, with a bundle of sage. After the fat is fallen, take it for to fry an onion with, which being fry­ed, you shall put under the loyn, with the sauce wherewith you have basted it. All being a little stoved together, lest it may harden, serve. This sauce is called sauce Robert.

57. Partridges after the Estoffade.

Lard them with great lard, and passe them in the panne with butter or melted lard; when they are very brown, put them in the pot with good broth, and seeth them well seasoned. For the garnish, you shall have truffles, mushrums, fried sparagus, where­with you shall stove them, serve with lemon and pistaches. If the sauce be not thickned e­nough, take a little flowre, or of your thick­nings, and do not thicken it too much, left it be too thick.

58. Capon with Oysters.

After your Capon is dressed, and barded with lard, and with butter'd paper over it, rost it, and as it rosteth, put under it a drip­ing panne; after you have well clensed your Oysters, you shall whiten them, if they are old: when they are well clensed and whiten­ed, passe them in the pan with what is fallen from your Capon, and season them with mu­shrums, onion stuck, and a bundle of herbs. After they are well fryed, you shall take out the bundle of herbs and the rest, you shall put it into the body of the Capon, which you shall stove with a few capers, then serve.

59. Young Ducks with ragoust.

After they are dressed, pass them in the panne with butter or lard, then stove them in an earthen panne with good broth, and a bundle of herbs, all well seasoned; when they are well sodden, and the sauce wel thick­ned, put in it capers, mushrums, truffles, and serve.

60. Tounges of Mutton fryed with ragoust and fritters.

Take your Tongues, cleave them in the midst, then passe them in the pan with butter or melted lard, and season them well, then put them into a dish with verjuice and nutmegge; afterwards take a little flowre and allay it with an egge, and the sauce which is under your tongues, which you shal powre into these [Page 47] implements; fry it with melted lard, or fresh seame; after it is fryed, throw into the pan one handfull of parsley, and have a care that it may remaine very green; serve them dry, or with a pickle, and the rest of your sauce.

61. Liver of Veale with ragoust.

Lard it with great lard, and put it in the pot well seasoned with a bundle of herbs, o­range peele and capers; and when it is well sodden, and the sauce thickned, cut it into slices, and serve.

62. Stewed Pullets.

Cut them very small, and seeth them with a little broth, white wine, and very new butter, season them with chibols, and parsley minced together; when they are sod, allay some yolks of egges, with some verjuice for to thicken the sauce, and serve.

63. Calfes head fryed.

After it is dressed and sod, you shall take out the bones, then you shall make a liquid paste with egges well seasoned; dippe this head into it, and fry it with fresh seame; after it is well fryed, powder it with salt, juice of lemon or verjuice; then serve it with fryed parsley.

64. Liver of Veale sticked.

Stick it very thick with Lardons, then spit it, and make a pickle under it, wherewith you shall baste it as it doth rost, to the end that the pickle may turn it self into a sauce; after it is rosted, stove it with capers, and serve.

[Page 48]You may use Veale liver for to thicken sauces; and at other times for to make Gray pudding.

65. Abbatis, or Purtenances, or Giblets, of Turkie.

Whiten them in fresh water, and seeth them with good broth, when they are almost sod, pass them in the panne with lard, and good seasoning; let the sauce be short, and serve.

66. Shoulder of Wildboare with ragoust.

Lard it with great lard, then put it into a kettle full of water, with salt, peper, and a bundle of herbs; take heed you doe not season it too much, because the broth must be redu­ced to a short sauce: When it is more than half sod, you shall put to it a pint of white wine, clove, and a leaf of laurel or bay, or a twigge of rosemary; then when it is well sod, and the sauce short, you shall thicken it, which for to doe, you must melt some lard, and fry a little flowre into it, then put to it an onion minced very small, give a turne or two in the pan, and powre it into your sauce, which you shall stove with capers, and mu­shrums, after all is well seasoned, serve.

67. Legs of Roebuck, or Wild-goate.

They may be done as the shoulder of Wild-boare; as also the loyne and the shoulder; or else after you have larded them with great lard, you may pass them in the panne, like­wise with some lard and flowre, after which [Page 49] you shall seeth them with broth, and shall thicken the sauce alike.

68. Pigge farced.

Take him from under the sow, blood him in water ready to boyl, scald him, cut him be­tween the thighs, take up the skinne, the tayl, the feet, and the head, then let them steep till you have use for them; let the body alone, you will finde it afterwards well e­nough; for to farce it take some veale and beef suet, rufle them well after the way of Gaudiveaw, then fill the skinne with it, with mushrums passed in the panne, young pige­ons, sweetbreads, a bundle of fine herbs, and with all what you have, untill it hath the shape of a pigge, sowe up what is open, truffe it up, and whiten it in water, ready to spit it. An houre and an half before dinner spit it through the head, wrap it up with buttered paper, and tie it at both ends with splinters of wood, and as it is rosting baste it with but­ter. When it is rosted, take off the paper and the thread, so that it may not seem to have been farced, then serve.

The body of this Pigge being dressed, whi­ten it but very little, stick it well, and rost it as if it were whole, or like a Lamb; when it is rosted, you may serve it with a green sauce.

69. Calfes feet fried.

After they are well sod, cut them very small, and pass them in the panne with lard or but­ter; [Page 50] after three or four turnings, put to it chi­bols, and parsley minced together. Immedi­ately after put into it a very little of b [...]oth, and season all well. When it is ready to serve, allay some eggs proportionably to your meat; as for four feet, three eggs, with ver­juice of grapes, or common verjuice; you may use Gooseberries instead of verjuice of grapes; then your sauce being short, mixe your thick­ning with it, and serve.

Sheeps trotters are done the same way, take them very white, and well sod, cut them very small, and take out the worm which is in them, then fry and season them with parsley and chibols minced together; make your thick­ning as abovesaid, mixe it, and serve.

70. Mutton tongues rosted.

Dresse them and cut them in the midst, then bestrew them that some crums of bread, and small salt may stick on them, and put them on the gridiron; make a sauce with little broth, new butter, chibols and parsley whole, a few chippings, salt, peper, nutmegs, all passed together in the panne, then stove the tongues with the sauce; when you are ready to serve, garnish your plate or dish, if it is in winter, with capers, lemon juice, or mushrums, then serve.

Another way.

After they are sod, season them, and cut them in the middle, then fry them with a li­quid paste. Serve with lemon juice, and fried parsley, then garnish.

Another way with ragoust.

Clense them well, take off the palats, and cut them in the midst, put also on them crums of bread, and small salt, rost them, and after they are rosted, put them in the dripping-panne under the rost meat; make a sauce with parsley, chibols, or onion minced small, fresh butter, and verjuice of grapes, and when you are ready to serve, allay the yolkes of eggs in your sauce, and powre it on your tongues, then serve readily.

Another way.

Take your Tongues half sod or rosted, dress them, then stove them in a pot with some broth, and pass them in the panne with melt­ed lard, a little meal, some minced onion, all well seasoned, serve them garnished with what you have, among the rest, with minced capers, with a short sauce.

Another way.

After your Tongues are rosted and sticked, serve them stoved in a short sauce, thickned as above; or else you may stove them with a sweet sauce.

71. Achis of rost meat.

The Achis of rosted meat, be it Gallimaf­free, or other, is thus made. After you have taken up the skinne, cut the shoulder near the handle, take out the bones out of the handle, and put the skinne before the fire; you shall also take out the spade bone, and mince the meat very small with capers and [Page 52] parsley; which being done, stove it with a chibol or an onion sticked, all well seasoned; and to the end that your Achis be the more dainty, put in it a little crummes of bread and new butter, if you will; put it into a dish or on a plate, and besprinckle it with its juice, or with some other, and the skinne over it, then serve; you may garnish it with pom­granate, lemon, or sod bread.

The Achis of Partridge is done the same way, except that you may feed it with juice, and garnish it with what you will think fit.

72. Haslets.

Take a fillet of Veal, cut it into very thinne slices, where there is no strings; stick your slices with lardons, and bake them in a tour­tre panne covered, then stove them with a little broth, thicken your sauce, and serve them garnished.

73. Achis of raw meat.

Take what meat you will, take out the strings, and mince it well, whitened or not, mince with it twice as much of beef suet near the Kidney, having taken out the fillet; then, when all is well minced, and well seasoned, allay it with broth, and stove it, you may gar­nish it with Chesnuts, or what you shall have fit to garnish with; when it is sod, serve with fat.

74. Poupeton.

Take some flesh of veale, and beef suet, or [Page 53] mutton suet, mince them well together, and season them, mixe some eggs with it for to allay the farce, and then cut three or four bards of lard, over which you shall spread your minced flesh, which you shall cover with young Pigeons, b [...]atilles, sweetbreads, sparagoes, mushrums, yolks of egges, stones, combes, hartichoaks, and over all that, you shall yet put some flesh, and all being well seasoned, bake it, then serve.

75. Tourte of lard.

Take some Lard, cut it, and melt it between two dishes, season it like the Marrow tourte, which you shall find in the next article; when it is baked, serve.

76. Tourt of Marrow.

Take some Marrow, and melt it, after it is melted, fry it, and mixe it with sugar, yolks of eggs, pistaches, or almonds stamped; next make a very thinne sheet of fine paste, on which you shall lay your implements, binde it if you will; bake it, and serve it sugred.

77. Tourte of young Pigeons.

Make your paste fine, and let it rest; then take your young Pigeons, clense and whiten them; if they are too big, cut them, and take gaudiveaux, sparagoes, mushrums, bottoms of hartichoaks, beef marrow, yolks of eggs, cardes, beef palats, truffles, verjuice of grapes, or gooseberries; garnish your Tourte with what you have, without forgetting the seasoning, then serve.

78. Tourt of Veale.

Take a peece of Veal, whiten it, and mince it with twice as much of beef suet, after it is well seasoned, make a sheet of fine paste, put your meat on it, in the middle of which you shall put what you have, as bea­tilles, &c. Sugar it if you will, and when it is baked, serve.

79. Pie of Capon without bones.

After you have taken out the bones, farce it within with all kinds of beatilles, and ovil­lets, mushrums, truffles, marrow, capers, cardes, sweetbreads, and gaudiveaux, when it is farced, dresse it up on fine paste, binde it with butter­ed paper, tye it with a thread, and cover it well seasoned, when it is baked, serve.

80. Pie of Gaudiveau.

Dresse up your paste into an ovall, garnish it with your Gaudiveaux, in the midst of which you shall put all kinde of garnish, as mu­shrums, the livers of fat capons, cardes, yolks of hard eggs, sweetbreads, and season all wel, binde it at the top with paste, and when it is baked, serve with a sauce of verjuice, yolks of egs and nutmegs.

81. Pie of Assiette.

Take some flesh of Veal and Beef, or Mut­ton suet, make with them a kind of gaudive­aux, then dresse up your paste very neatly half a foot high, and fil it with a bed of flesh, and over it another bed of mushrums, ano­ther of cardes or cardeaux, or of young Pidge­ons, [Page 55] beef palats, stones, and yolks of egs, so that the upper bed be of your gaudiveaux, co­ver and season it, then serve.

82. Pie after the Marotte.

Take some Rye flower, which you shall salt, make your paste with it, and dresse it up in the shape of a pie, then take a hare or two, or two joints of mutton with a little beef suet, which you shall mince together very small, and season it, then make up your pie, on the top of which you shall leave a vent; after it hath been baking three houres, take it out, and fill it with good broth, put it into the oven again, and when it is quite baked, serve.

83. Pie after the English.

Take a young Hare, or a Hare, mince it well with beef, or mutton suet, or even with the brawn of Capon, mixe wel all together, and season it, put in it, if you will, capers and sugar. Make your paste thus; after it is flowred, spread it, and plate it into three or four doubles, as a napking, laying some new butter on each bed of the paste, so that to one pound of paste, there be half a pound of but­ter proportionably. After it is thus made, let it rest a while, and then make up your pie, which you shall garnish at the outside with butter'd paper; bake it well, endore it with the yolk of an egge, and serve.

84. Pyes after the Cardinal's way.

Make up your Pies very high and very nar­row, [Page 56] fill them up with gaudiveaux, and covr them so, as the lid be also very high; then serve them, specially for a garnish to a peece of beef, or upon a plate.

85. Pullets with ragoust in a bottle.

Take all the bones out of a Pullet, put the skinne thereof into a bottle without of [...]er, and leave without the overture or hole of the neck, which you shall tie to the neck of the bottle, then make what farce you will, with mushrums, truffles, sweetbreads, young pidge­ons, sparagus, and yolks of eggs, wherewith you shall fill up the Pullet or Capons skinne, which you shall tye up, and let slip into the bottle, which must be stopt with past; seeth your Ragoust well seasoned in the great pot, out of which you shall take it, a little before you serve, and stove it before the fire, and when you are ready to serve, cut this bottle with a diamond, so that the bottome may re­main full and whole, then serve.

1. The Pheasant.

WHiten it on the fire, that is, plump it on the Gridiron, and leave it one wing, the neck, the head, and the taile, stick it with lardons, and wrap up what hath feathers with butter'd paper; rost it, serve, and unwrap it.

The Henne, and the Rouge are done the same way.

2. The Turtle dove.

When it is dressed, stick it, and spit it.

3. The young Hare.

After it is dressed, whiten it on the fire, en­dore it with its blood, stick it, and spit it; when it is rosted; serve with a Poiurade, or with a sweet sauce.

4. The Quaile.

After it is dressed, whiten it on the fire, and barde it with a barde of lard, which you shall cover with vine leafs in their season; when it is rosted, serve.

5. The Partridge.

After it is dressed and whitened on the fire, you must stick it well, rost it, and when it is rosted, serve.

6. The Capon.

After it is dressed, if it be exceeding fat, barde it with a fat paper, and put into it an o­nion stuckt, some salt and a little peper, when it is rosted, serve.

7. Young Pidgeons rosted.

As they come out of the Dovecoat, blood them in water, then scald and dresse them; you may barde them if you will with Vine leafs over them, or stick them; when they are rosted, put a poivrade under them, and serve.

8. Pullets fed with corn, or cram'd Pullets.

You must plume them dry, dresse them and whiten them on the fire, then stick or barde them, rost them, and serve.

9. Turkie.

It must likewise be plumed dry, whiten it on the fire, rost it, and serve.

10. Young Ducks.

Dresse them, and whiten them on the fire, and if you will, stick on them four little roses of lardons upon the four joints; when they are rosted, serve with a Porvrade.

11. The Wild-pidgeons.

After it is well dressed, stick it, spit it, and serve.

12. Cockerels.

Dresse them, and whiten them on the fire, then stick and rost them, and serve.

You may serve them dry, or with a sauce made with water, salt, peper, and chibols minced.

You may also serve them with ragoust, as the Sea-henne, of which hereafter.

13. Lamb.

If it is fat, after it is rosted, throw on it the crums of bread with a little salt and parsley, if you will, and serve.

14. Teales.

After they are well dressed, spit them, and when they are rosted, serve them with O­range.

15. Goose.

As it comes from the mother scald and dress it, cut off the neck close to the body, and the legs, and after it is whitened on the fire, and trussed up, set it a rosting, and make a farce to put under it, with its liver, and store of good herbs minced together, which you shall passe in the panne with lard or butter, and some yolks of eggs, all well seasoned, and serve.

16. Young Wildboare, or Grice.

Take off the skinne as farre as the head, dress it, and whiten it on the fire, cut off the four feet, stick it with lardons, and put in the body of it one bay leaf; or some fine herbs; when it is rosted, serve.

17. Young Rabbits.

Dresse it, whiten it on the fire, stick and rost it with verjuice under it, and serve.

After it is rosted, you may put some salt, a little peper and juice of orange in the body of it, and stirre all well together, then serve.

18. The Thrush.

After it is pulled, truss it up, and whiten it, stick it and spit it; put a tost under it, and a sauce with verjuice, a little vineger, onion, and orange peele, then serve. So is done the Fieldfare.

19. The Rayle.

It is done as the Thrush, without drawing it, serve.

20. Young Partridges.

Dresse them and whiten them on the fire, stick them with lardons, rost it with verjuice under it, then serve.

21. Young Quailes.

They must be barded with vine leafs in the season.

22. Young Turkies.

Pull them warm, let them mortifie, then dress them, and whiten them on the fire, stick them and rost them, then serve.

23. Plover.

After it is pulled, truss it up, and whiten it, then lard it, and rost it; serve with a sauce and a tost under it.

24. Loyne of Stagge.

Take off all the skinnes, stick it, and [Page 63] spit it, serve with a Poivrade.

The Fillet is done up like the Loyne with Poivrade.

The Loine of Roebuck is also done the same way.

25. Ortolan.

After it is dressed, truss it up, and barde it with lard, and vine leavs over it in the season; In the Spring it must be drawn; after it is rosted, serve.

26. The Woodcock.

When it is pulled, trusse it with its bill, which is instead of a prick, whiten it on the fire, and stick it; rost it with a tost under it, in the way of a Poivrade, with juice of orange, then serve.

The Snipe is done after the same way.

27. Another way for the Snipe.

Dress it as the Ortolan, only that some do draw them, which is very fitting at any other season but Winter, because these birds, in the Spring, Summer, and Autumn, live on no­thing but Caterpillars, Ants, Lice, Herbs, or Leaves of trees; but howsoever, drawn or not, barde it with vine leaves in the season, spit it and rost it, so that it be not too dry, and serve.

28. The Stockdove.

After it is dressed, whiten it on the fire, stick and rost it, with a Poivrade under it, and serve.

29. Loyne of Veale.

After it is mortified, and whitened, stick it very thick, rost it, and make a ragoust with verjuice, a little water, a little vinegar, o­range peele, and chippings of bread, then serve it well seasoned.

30. Pigge sticked.

Take off the skinne, cut off the head, and the four feet, whiten it in warm water, and stick it, or if you will, barde it half; when it is rosted, serve with crums of bread, and salt upon it.

31. Wild-goose.

After it is dressed, whiten it on the fire, and lard it onely on the quarters like a little rose, rost it and serve.

The tame Goose is done the same way.

32. Water-henne.

After it is pulled, draw it, whiten it on the fire, stick and rost it with a Poivrade under it.

33. Capon with Watercresses.

Barde it with lard, and rost it, season your Cresses with salt and vinegar, or otherwise, dead it in the Capon sauce with a little vine­gar, then serve.

34. Sucking Pig to the natural.

Take it from the Sow, scald it, dresse it, and rost it with a bundle of herbs, salt, and peper in the body of it, then serve.

Another way.

Take it also from under the Sow, blood it, [Page 65] water ready to boyle, and when it is scalded, empty it at the side, trusse up the fore feet to­wards the neck, and they behind with a prick, whiten it in warm water, and slice it on the body; for to rost it, put into the sto­mack of it an onion sticked with cloves, fine herbs, a little butter, salt, and a little peper, then sow up the overture, of hole, and rost it: That you may not be troubled with basting of it, rub it with Olive oyl, thus he taketh a good colour, and the skinne is very tender; when it is well rosted, serve garnished with flowers.

You may baste it with salt and water, or else rubbe it with some lard.

35. Cus blanes or Thiastias.

Pull them, and leave them their heads, and draw them, truss up their legs as the Woodcocks, then whiten them on the fire, and stick them, or if you will in little roses on the thighs; when they are rosted, serve with a Poivrade under.

36. Heron.

Pull it, and draw it; then seek our six galls which are on the body of it, and a seventh which is within, ttuss up the legs along the thighs, whiten it on the fire, and stick it, wrap up the neck with butter'd paper, then rost it, and when it is rosted serve.

37. Chine of Hare.

After you have taken off the skin, and emp­tyed him, cut him chine-way, that is, as far [Page 66] as the shoulders, then take off three skinnes which are on't, then trusse it up behind, stick and rost it, and serve with a Poivrade.

38. Shoulder or loyn of Boare.

After you have beaten it well, take the Venison out of it, which is commonly called the Lard; then stick it rost it, and serve with a Sauce Robert, or with a Poivrade.

As for the Loine, lard it with great lard, and pass it in the panne with fresh scam and flowre, then seeth it with broth and water in a great earthen panne, or kettle, season it well, and when it is almost sod, put into it one pint of white wine, and all being reduced to the proportion of a sauce, you may serve it under the shoulder, or if you will serve it dry, it must be of a more haut goust.

39. Pork.

You may disguise it near hand like the Boare, that is, that after you have beaten it well, you shall endore it with blood, and a while after stick it, and spit it, not forgetting well to endore the feet with blood before it be rosted, serve it as the Boare, with sauce, or without it.

40. Fawn.

Before it be mortified too much, dress it very neatly, truss it up, and take off some skins which are on it, and look like slime; then whiten it on the fire for to stick it, so that it be not too much whitened, because it would put you to too much trouble; take [Page 67] heed also lest you burn the head, or lest the hair of it become black, spit it, and wrap the head with butter'd paper; when it is rosted, serve with a Poivrade.

41. Fawn of Roebuck.

Dresse it as the above written, trusle it up; and lard it, wrap up the head also with but­tered paper, and when it is rosted, serve it with a poivrade, orange, or sweet sauce.

42. Fillet of Roebuck.

After you have stuck it, rost it wrapped up with butter'd paper, after it is rosted, serve it with a poivrade.

Another way.

You may lard it with mean lard, and stick it on the top with smaller lardons; when it is at the spit, make a pickle under it, and after it is rosted, stove it, and serve.

43. Breast of Veale farced.

Take it white and fat, and let it steep in water till your Farce is ready, which you shall make thus; Take of the flesh of a Fillet of Veale, beef suet, crums of bread boyled, ca­pers, mushrums, a few fine herbs, and yolks of eggs, mince all together well seasoned, and farce the breast with it; which being done, close it up with pricks, or sow it up, and whiten it in warm water; this is to serve it boyled.

For to rost it, put into your Farce palats of beef and other things, and fill it not so much as for to boyl, after you have stuck it, [Page 68] and spitted it, make under it what ragoust you will; after it is rosted, and the sauce well seasoned, stove it with it, and serve.

44. Surloine of Mutton.

To serve it with ragoust, into stakes, or whole, you must passe it in the panne with butter, or melted lard, being flowred, then stove it with broth, a bundle of herbs, and some capers, and for to thicken the sauce, fry a little flowre with some lard, and when the flowre is brown, put to it a minced onion, and a drop of vinegar; let all stove together, and serve garnished with what you have. You may rost it stuck with parsley, and when it is rosted, serve it dry, or with verjuice of grapes.

45. Loine of Mutton.

After it is well mortified, lard it with great lard, and spit it; make a pickle with onion, salt, peper, a very little of orange or lemon peele, broth and vinegar; after it is rosted, stove it with the sauce, which for to thicken, you shall use a little flowre passed in the pan with some lard, as abovesaid; garnish it with what you have; capers are good for it, and some Anchovis. You may give it the thickning of turnips strained, serve.

46. Ribbe of Beef.

Take a rib of the first peece well interlar­ded, with the fat very white, spit it, when it is almost rosted, take up the Fillet, and baste it with a little broth. For to make your ra­goust, cut it into very thinne slices, with two [Page 69] or three chibols, whole or otherwise, salt pe­per, a little of chippings of bread, or any thickning you have, then mixe all together, and stove without covering; serve the ragoust with a little vinegar, or juice of a leg of mut­ton; you may mixe it with what you have; have a care that the rib of beef be not black with too much rosting.

47. Neats tongue fresh.

Seeth it, dress it, stick it, and rost it on the spit, after it is rosted, cut it along in the midst, and serve with such ragoust as you will.

Another way.

Stove it with a little wine, sugar, and clove, untill the sweet sauce be made; and if it is not strong enough, put in it a drop of vinegar, then serve.

48. Joint of Mutton after the Kingly way.

Take a good joint of Mutton, big and short, beat it well, take off the skinne, and take out the Knuckle bones, flowre it, and passe it in the panne with lard or fresh seame; then seeth it with a little broath well seasoned with mushrums, trousfles, and beatilles; when it is almost sod, fry a little flowre with an onion, a drop of vinegar, and a little bea­ten lard, stove all together, serve with a short sauce, and garnisht with pomegranats, or le­mon sliced.

49. Joint of Mutton farced.

You shall finde the way of farcing of it in [Page 70] the discourse of the Potages; after it is far­ced, stove it with good broth and a bundle of herbs, fry into it flowre, mushrums, and stakes for to garnish, seeth well all together, and thicken the sauce well, with what sharpness you will, lemon, orange or verjuice, serve garnished with what you have over your small stakes.

50. Fat henne.

Dresse it, cut off the extremities of it, and lard it with meane lard; after it is flowred, passe it in the panne with lard or fresh seam, then stove it with good broth, and season it, when it is almost enough, fry into it mu­shrums, fat liver, a little flowre, and an oni­on stuckt with cloves, after all is well sod, and the sauce well thickned, you may serve it gar­nished with pomegranate.

Another way.

You may farce it with Oysters, or with young Pidgeons, and with all other Beatils; seeth it the same way, and garnish with what you have, then serve.

Another way.

Cut it in half, passe it in the panne, season it, and garnish as before, then serve.

Another way.

After it is sticked or barded with a paper over the barde, rost it; when it is well rost­ed, powder it with crums of bread and small salt, then serve it with poor man's sauce, ver­juice or orange, and in winter with cresses.

51. Batteurs de pave.

To put them with ragoust, cut off the head and the feet; after they are dressed, lard them with meane lard, flowre them, and pass them in the panne with butter or melted lard, then stove them with broth well seasoned, a bun­dle of herbs and mushrums; fry into it a little flowre and onion, and after that all is well stoved, serve with a sauce thickned with what thickning you will.

52. Shoulder of Veale rosted.

After it is well whitened in water, or on the fire, which will be the fitter and better, stick or barde it with lard, or if you will, as it rost­eth, baste it with butter, after it is rosted, strew on it crums of bread, and small salt, and serve.

You may serve it rosted with a Poivrade.

53. Liver of Veale.

Lard it with meane lard, then stick it, warm the spit about the place where it ought to remaine, and as it doth rost, baste it with a Poivrade, compounded of chibols, salt, o­nion stuckt, peper, and a little broth; after it is rosted, stove it in the sauce, then serve it whole, or into slices, and let the sauce be well thickned, with what thickning you will.

54. Larks.

Rost them stuck or barded with lard; after they are rosted, if they are barded, be­strew [Page 72] them with crums of bread, and small salt, and serve.

55. Wild-goose.

You may put it the same way as the batteur de pave, and with what garnish you will.

You may also rost and serve it with a Poiv­rade.

You may take this advice, that you are to garnish your dishes with flowers, according to the season and commodity.

The way of making ready some sauces.

The sauce called Poivrade is made with vinegar, salt, onion, or chibols, orange, or lemon peele, and peper; seeth it, and serve it under that meat, for which it is fitting.

The Green-sauce is made thus; Take some green corn, burn a tost of bread, with vine­gar, a little peper and salt, and stamp all to­gether in a mortar, and strain it through a linnen cloath, then serve your sauce under your meat.

The sauce for the young Rabbit, or for the Rabbit is such. After they are rosted, you put some salt and peper in the body, with some orange juice, and stirre all well toge­ther.

For young Partridges, orange, or verjuice of Grapes.

Another sauce for the Thrush and the Rayle, is to put some tosts under the spit, [Page 73] and when your birds are almost rosted, you take away your tosts, and set them apart, and take vinegar, verjuice, salt, peper, and orange peele, boyl all together, and having put in your tosts, serve.

The Fieldfare, and the Woodcock are served with tosts, and a Poivrade under.

The Plover is served with a sauce made with verjuice, orange or lemon peele, a drop of vinegar, peper, salt, and chibols, not for­getting tosts.

The Snipe will have the same sauce.

The Stockdove with a Poivrade.

The Pig and Lamb with a green sauce.

1. Ears, and feet of pork.

AFter they are well sod, passe them in the panne with butter or melted lard, and little onion, and season them well. Stove them in a little pot with a little broth, and when the sauce is well thickned, put to it a drop of vinegar with some mustard, if the season be of it, and serve.

2. Small purtenances of Stag.

After they are well dressed, seeth them in a pot, and when they are well sod, stove them with wine, next passe them in the panne with some lard, all being well seasoned; then stove them again between two dishes with a little [Page 78] onion, and good broth, and when the sauce is very short, serve.

3. Venison pasty.

If the flesh is hard, beat it, take off the skinnes of the top, and lard it with great lard, seasoned with salt, peper, vinegar, and beaten cloves. If it is for to keep, make your paste with Rye-meal, without butter, salt, and pe­per; bake your pye for the space of three houres and an half, after it is baked, stop with paste the hole which you have left for to give it vent, and serve into slices.

The manner is to seek out the side, where the lard is most seen, and being cut very thin to serve it.

4. Pasty of gammon.

Unsalt it well, and when it is unsalted e­nough, boyl it a little, and take off the skin round about, then put it in brown paste as Venison, and season it with peper, clove, and parsley; you may also lard it as venison; bake it proportionably to its bigness; if it is thick, five houtes; if it is lesse, lesse time will serve. After it is cold, serve it in slices.

5. Trouffles with ragoust.

Peele them very neatly, so that no earth may remain on them, cut them very thinne, and fry them with a little lard, or with but­ter, and a little parsley minced, and a little broth; after they are well seasoned, stove them, so that the sauce bee little thick­ned, and serve them on a plate garnished [Page 79] with pomegranat and lemon, if you have any, with flowres and leaves.

6. Dry trouffles.

Wash them well in Wine, seeth them with thick or gross wine, a little vinegar, salt, and peper in abundance; after they are well sod, let them rest in their broth, that they may take salt, then serve them in a napkin foulded or no.

7. Trouffles after the natural.

After they are well washed with wine, seeth them with salt and peper, and when they are well sod, serve them in a folded napkin, or on a plate garnished with flowers.

8. Omelets of beatilles.

Take your beatilles, which are, combes, stones, and the wings of young pidgeons, seeth them well, and after they are sod, and seasoned, drain them; take some eggs, where­of you shall take out more than half of the whites, beat them, and when they are well beaten, put into them your beatils very clean; then take some lard, and cut it into peeces, passe it in the panne, and with your melted lard, or even with the peeces if you will, make your Omelet very thick, and not too much fryed, and serve.

9. Sweetbreads.

Let them not be too old, steep them in wa­ter, and whiten them well, and dry them; cut them into slices, and season them with salt, flowre them, and fry them with fresh seam, or [Page 80] melted lard, so that they be very yellow and dry, put to it the juice of an orange or lemon, and serve them readily.

10. Sweetbreads stuck.

Take the fairest you can get, and best sha­ped, whiten them in cold water, stick them, and put them on a prick, rost them very neat­ly, and after they are rosted, serve them with the juice of a lemon upon them.

11. Sweetbreads with ragoust.

After they are whitened, cut them into sli­ces, and passe them in the panne, or whole, if you will, with lard, and well seasoned with parsley, chibol whole, mushrums, and trouf­fles, and after they are well stoved with good broth, and the sauce being short and well thickned, serve.

12. Liver of Roebuck.

As it comes warm out of the body of the Roebuck, cut it into small slices, passe it in the panne with lard, take out the mammocks, fry it well, and season it with a little parsley, and a whole chibol; stove it with little broth, then serve with the sauce well thick­ned.

13. Liver of Roebuck in Omelet.

After it is taken out of the body of the beast, mince it very small, and make your Omelet of it with lard, and let it not be too much fryed, but let it also be enough, and serve.

14. Ʋadder of Roebuck.

After you have whitened it well in water, cut it into round slices, and fry it with juice of lemon, or seeth it with some ragoust. After it is fryed, or sod, mince it very small, and make an Omelet of it with lard, as that of the beatils above written, then serve with the juice of lemon.

15. Cows Ʋdder.

Seeth it well, and when it is well sodden, cut it into slices, and garnish your entrees with it, or passe it in the panne with fine herbs, and chiboll whole; season all well, and stove it with the best of your broths; so that it be of a high taste, and the sauce well thick­ned, then serve.

16. Coliflowers.

After they are well clensed, seeth them with salt, and a peece of fat or of butter; af­ter they are sod, peal them, and put them with very fresh butter, one drop of vinegar, and a little nutmegge, for garnish about the dish. If you will, serve them alone, doe them alike, and when you are ready to serve, make a sauce with good fresh butter, one chibol, salt, vinegar, nutmegge, and let the sauce be well thickned: You may put in it some yolkes of egges; then garnish your plate warme, and put your sauce over it, and serve.

17. Creame of Pistaches.

Take one handfull of Pistaches stamped, [Page 82] and a quart of milk, boyl it with an imple­ment of meal, which you shall mixe with it; when it is almost sod, allay six yolkes of egs with your Pistaches, and a little butter very new, put all in a panne with store of sugar, and a little salt. If you will, you may put in it Musk or Amber also, with much sugar, but very little Musk; beat all well together, and serve garnished with flowres.

18. Gammon with ragoust.

Sod or not, cut it into very thinne slices, then put them in the panne with very little wine, then stove them with a little peper, few chippings of bread, and very small, and juice of lemon, then serve.

19. Gammon rosted.

Cut it into slices, and steep it into a little broth, and a drop of vinegar; make it luke­warm, then take it out, and put crummes of bread upon and under it; rost it well, and after the sauce hath boyled a very little, put it under it; then serve well garnisht with flowers or leaves.

20. Gammon in slices.

After it is well sod, cut it fittingly, and very thinne, then serve.

21. Thrushes.

Dresse them neatly, cut off the wings, the legs and the neck, and draw them, flat them a little, then flowre them, and fry them with lard, then stove them with broth well season­ed, and a small bundle of herbs; when they [Page 83] are enough, and the sauce well thickned, serve them with the juice of lemon on them, and garnish about with a whole lemon sli­ced.

22. Pickled pullets.

After they are well dressed, cleave them in two, if they are small, break their bones, and set them a pickling with vinegar, salt, peper, chibol, and lemon peele; let them steep therein, till you have occasion to use them, and then set them a draining, flowre them, and frie them in fresh seame or lard; after they are fryed, stove them a very little with their pickle, then serve with a short sauce.

23. Abbatis of Lamb with ragoust.

Take the feet, the ears and the tongue, passe them in the panne with butter or lard, a chibol, and some parsley, then stove them with good broth, when they are almost e­nough, put in it some minced capers, broken sparagus, the juice of mushrums or trouffles, and season all well; serve neatly with a sauce well thickned with what thickning you will, and a garnishing of leaves and flowers, and above all, let your Abbatis be very white.

24. Larks with ragoust.

After they are well pulled, draw them, flat them, flowre and passe them in the pan with butter or lard, then stove them with good broth, a bundle of herbs, and a few minced ca­pers, all well seasoned; after they are enough, and the sauce well thickned with what thick­ning [Page 84] you will, serve with pistaches, or pom­granate, and slices of lemon.

25. Gelee.

For to make Gelee, take a Cock, take off the skinne; take also a legge or knuckle of Veale, and the four feet, break and whiten them, then put them into a new earthen pan and seeth them for the space of three houres and a half; and when all is almost sod, put in it some white wine very clear; when you have put it in, strain your meat through a napkin; take your broth, and put it in a pan or pipkin on the fire; when it is ready to boyl, put in it five quarterns of sugar, and when it boyles, powre into it the juice of six lemons, and the whites of a douzen of very new layd eggs; after all hath boyled, put it into a very clear strainer, and mixe in it what colour you will, musk it, and serve.

26. Gelee of Harts horn.

Take Harts horn rasped; for to make three dishes of Gelee, you must take two pounds of Harts horn, seeth it with white wine two houres, so that after it is boyled, there may remain to make up your three dishes with; strain it well through a napkin, and then put it in a panne with one pound of sugar, and the juice of six lemons; when it is ready to boyle, put in it the whites of a douzen of new layd eggs, and as soon as you have put them in, powre all into the strainer, and set it up in a coole place; serve it natural, and gar­nish [Page 85] it with pomegranates and lemon slices.

27. Green Gelee.

Take your ordinary Gelee, as it is above described, and take some green colour, which you shall mixe with your Gelee, then serve.

28. Red Gelee.

As your Gelee comes out of the strainer, steep it with very red Beets, well sod, and ras­ped, strain all together through a linnen cloth, and set it a cooling, then serve, and garnish with other colour.

In the like manner you may make Gelee yellow, violet, and blew.

29. White meat.

Take the thickest of your Gelee, make it lukewarm with Almonds well stamped; strain them together through a napkin, and mixe a drop of milk with it, if it is not white e­nough; after it is cold, serve, and garnish with other colour.

30. Sallat of Lemon.

Take Lemons, what quantity you will, peele them, and cut them into very thinne slices, put them with sugar, orange, and pomegranat flowers, then serve neatly.

31. Achis of Partridges.

After your Partridges are rosted, take up the brawn, mince it very small, allay it with good broth, and season it; then stove it with a chibol, and when you will serve, adde to it the yolk of an egge, and the juice of a le­mon, and garnish it with what you will, as [Page 86] Pistaches, Pomegranate, and Lemon sliced, then serve.

32. Rissoles fryed.

Take the brawn of Partridges, or of other meat, mince it very small, and season it well; then make your sheet of paste very thinne, and dresse up your Rissoles with it, which you shall fry with fresh seam or melted lard.

33. Rissoles puffed.

They are made the same way, but that the meat of them must be a little fatter; after they are well seasoned, fry them neatly, and serve.

You may also make Rissoles in the same manner with any other kind of meat; serve them with sugar, and sweet waters on them.

34. Fritters of Marrow.

Before the specifying the severall kinds of Fritters, it is fitting first to give here a gene­rall modell of them.

Take some Cheese, stamp it well in a mor­tar, or in a dish, and if it is very hard, put a little milk with it, then some flowre and egs proportionably; season all with salt, and pass it with fresh seame, or refined butter for the lean dayes; serve with abundance of sugar, and a little orange, flower water, or rosewa­ter on it.

If you will make Fritters of Marrow of Beef, take the biggest peeces of Marrow you have; after they are steeped, cut them into slices, fit them in your paste, fry them, and [Page 87] serve in the like manner.

Apple Fritters are done the same way.

35. Fritters of Artichocks.

Take the bottoms of Artichocks, and seeth them half, and after you have taken out the choke, cut them into slices, make a prepa­ration with flowre and eggs, some salt, and a little milk, then put your Artichocks in it, and when your fresh seame is hot, put them into it, one slice after another; fry them wel, and serve.

36. Pets de putain.

Make your Fritters paste stronger than or­dinary, by the augmentation of flowre and egs, then draw them very small or slender, and when they are fryed, serve them warm with sugar and sweet water.

37. Paste spunne.

Take Cheese, and bray it well; take also as much flowre, and a few eggs, all seasoned, seeth it in a Pipkin, as pappe well sod, that is to say, something firm, and pass or strain it through a passing or straining pan, upon some fat paper; after it is sod, spinne or draw the paste in what sort you will, then fry it, and serve it pyramid-wise with sugar and sweet waters.

38. Lemon paste.

It is made the same way, but that you mix Lemon with it, you must serve it as abovesaid, well garnisht with flowers.

The Almond paste, and the paste of Pi­staches [Page 88] are made the same way.

39. Ramequin of kidney.

Take out the Kidney of a Loyn of Veale rosted, mince it with parsley or garlick, and the yolk of an egge, then spread your imple­ments well seasoned upon bread; which you shall tost in the pan, or on the gridiron, and shall serve all dry; you may put sugar on it if you will.

You may make tosts of Kidney of Veal al­most the same way, but that you must put to it neither parsley nor onion; but the Kidney being well seasoned, you spread it on your tostes, which you shall also cause to take a colour in the panne before the fire; and when you serve, you may sugar them, and e­ven mixe some sugar in the implements if you will.

40. Ramequin of flesh.

Take what meat you will mince it very small, and after it is minced, allay it with an egge, and season it as it ought, rost them in the panne, and serve with the juice of a Lemon.

41. Ramequin of Cheese.

Take some Cheese, melt it with some but­ter, on onion whole, or stamped, salt and pe­per in abundance, spread all upon bread, pass the fire shovell over it red hot, and serve it warme.

42. Ramequin of soot of chimney.

After your bread is passed in the pan with [Page 89] butter or oyl, powder it with soot, with salt, and much peper over it, and serve it warm.

43. Ramequin of Onion.

Take your Onions, and stamp them in a mortar, with salt and much peper; you may put to it some Anchovis, well melted with a little butter, your onions being upon the bread fryed in oyle or butter, pass the fire-shovel red hot over it, and serve.

The Ramequin of Garlick is done the same way.

44. Ortolans with ragoust.

Dresse them, and pass them in the panne with butter, or melted lard; after they are fryed, stove them in a small pot with a little broth, and season them well; for to allay the sauce, mixe with it sweetbreads, the juice of meat, and mushrums, and when all is well sod, serve garnisht with Pistaches and Pomegranate.

45. Tongue of pork with ragoust.

After it is salted and sod, cut it very thin, and stove it with little broth, then passe it in the panne with melted lard, onion stamped, and one drop of Vinegar; after this serve with the juice of a Lemon, and garnish with Capers, and with all what you have. Mixe with it in the season verjuice or gooseberries.

46. Tongue of pork perfumed.

After it is sod, serve it dry, and garnish with what you will, be it flowers or other thing. You may open it in the midst.

47. Tongue of pork boiled with ragoust.

Seeth it half salted, then broyl it; make for it also such sauce as you will, so that it be well thickned, and well seasoned, then serve.

You may stick it with lard, and rost it on the spit, basting it with a pickle, which you shall make under it well seasoned, and with such, quantity of salt as you shall judge fit­ting; when it is rosted, serve.

48. Neats tongue.

Seeth it salted, with water, and towards the end put in some wine; after it is sod, peele it, and when you are ready to serve, cut it in­to round slices, or cleave it, then serve.

49. Young Pidgeons.

To put them with ragoust, take them as they come from under the mother, kill them, and scald them, then after they are dressed, whitened and flowred, passe them in the pan, and then stove them in a pot with good broth, well seasoned, and a bundle of herbs; let them be well sod, and the sauce thickned, serve with minced capers, mushrums, sweet-breads, and all what you can have of assort­ment for young Pidgeons.

50. Fat liver with ragoust.

Take the fattest and clearest, clense them, and put them into warm water, to take away the bitternesse, but take them out again pre­sently; after they are dryed, passe them in the panne with butter or fresh seame, and stove [Page 91] them with little broth, parsley, and whole chibol; when they are enough, take out the chibol, and serve with a sauce well allayed; you may put in it trouffles, mushrums, and sparagus.

51. Fat liver on the gridiron.

Put it on the gridiron, and powder it with crummes of bread and salt; after it is broyl­ed, powre the juice of a Lemon upon it, and serve.

52. Fat liver baked in the ashes.

You must barde it with lard, and season it well with salt, peper, beaten cloves, and a very small bundle of herbs, then wrap it up with four or five sheets of paper, and set it a baking in the ashes as a Quince; after it is baked, take heed you doe not lose the sauce with stirring of it, take the upper sheets of pa­per off of it, and serve it with the undermost, if you will, or on a plate.

53. Fat liver fryed into fritters.

You may judge how it ought to be done by the foregoing discourses, concerning ragousts, frying, and fritters.

54. Beatilles.

Take wings, livers, and con bes, all being well whitened in water; seeth the combes by themselves, and when they are sod, peele them, then stove all together, with good broth well seasoned, and when you are almost ready to serve, fry the combes and beatils with good lard, a little parsley, and chibols minced; put [Page 92] them again to stove in their broth, untill you be ready to serve; you may mince with it some yolks of egs. Serve.

55. Tourte of Franchipanne.

Take a milk cadle, that is, boyled milk, and make thus your preparation for to make your Creame. Take a little flowre, which you shall boyl with your milk, when it is enough, toke five yolks of egges, and mixe all toge­ther, with stamped Pistaches, Almonds, a little salt, and much sugar; then make your paste; work it with the whites of eggs and salt, and let it rest; make of it six very thin sheets of paste, and butter them one after a­nother; spread your creame upon your six sheets, and make other six, and lay them one after another well buttered, and specially the uppermost, for to give it a colour; after it is baked in a tourt panne, or on a plate, change it into another, and sugar it, then serve with flowers.

You may make the Tourt of Franchipanne with any other tourt of Creame, and serve it as abovesaid.

56. Nulle.

Take one dosen of yolks of eggs, and two or three whites, put in it a little creame, a little salt, and much sugar, beat well all toge­ther, and then passe it through a straining panne, then lay it upon a plate, or in a dish, and when you are ready to serve, seeth it on the chafing dish, or in the oven; when it is [Page 93] baked, serve with sugar and sweet waters, and garnish with flowers.

57. Nulle with Amber.

Take some Cream, or very new milk, allay the yolks of eggs, very little salt, sugar, musk, or amber; and when you are ready to serve, make a bed of your implements, and one bed of juice of orange, and so successively to the number of five or six, then passe the fire­shovell red hot over them, garnish with su­gar or musk, or water of orange flowers, and serve.

58. Green Nulle.

It doth differ from others onely in the co­lour, which you shall give it as to the gelee.

59. Artichocks fryed.

Cut them almost into bottomes, take out the choak, and throw them into boyling wa­ter for to whiten them, dry them, and flowre them, then fry them with fresh seame, or re­fined butter; serve them warm, and garnish with fryed parsley, which to fry, it is neces­sary that it be very green, and that it be not wet.

60. Artichocks fried.

Cut them into four quarters, clense them, and take out the choak, then whiten them in warm water, and drain them, flowre them with flowre and small salt; let the fresh seame, or refined butter, or melted lard be very warme, and then put your Artichocks in it, and fry them well, then set them a drai­ning, [Page 94] and put into your frying one handfull of very green parsley, which you shall put on your Artichocks, when it is very dry, and serve.

61. Artichocks with Poivrade.

Cut your Artichocks into quarters, take out the choak, and whiten them in very fresh wa­ter, and when you will serve, put them on a dish with peper and salt, then serve.

62. Bottoms of Artichocks.

Take off all the leaves, and cut them as far as the choak, then seeth them with broth, or with water, butter and salt; after they are sod, take them out, pick them, and take out the choak; then put them with butter and salt, and when you will serve, make a sauce with very fresh butter, one drop of vinegar, nutmegge, and the yolk of an egge, for to thicken the sauce, then serve, so that they be very white.

63. Mushrums with ragoust.

After they are well clensed, passe them in the panne with very fresh butter, parsley min­ced, and chibol, season and stove them, and when you are ready to serve, put into it the juice and peele of lemon, and a little white meat, then serve.

64. Mushrums farced.

Choose the best shaped for to containe the farce, which you shall make with some meat, or good herbs, so that it be dainty, and allay­ed with yolks of egges, then your mushrums [Page 95] being farced and seasoned, put them into a dish upon a barde of larde, or upon a little butter, seeth them, and serve garnished with juice of lemon.

65. Mushrums fried.

Whiten them in fresh water, and then dry them, then pickle them with a little vinegar, salt, peper, and onion; and when you are al­most ready to serve, make a liquid paste allay­ed with yolks of eggs; fry your mushrums, serve and garnish.

66. Mushrums after the Oliver.

After they are well clensed, cut them into quarters, and wash them in several waters, to take off the earth; when they are wel clensed, put them between two dishes with an onion and some salt, then set them on the chasing dish, that they may cast their water; press them between two plates, take very fresh butter, with parsley and chibol, and fry them, then stove them, and after they are wel sod, you may put to them some creame or white meat, and serve.

67. Omelet of gammon.

Take one dosen of eggs, break them, take out the whites of half a dosen, and beat them; then take of your gammon as much as you will think fitting, mince it, and mixe it with your eggs; take some lard, cut it and melt it, powre your Omelet into it; let it not be too much fryed, and serve.

68. Tortoises.

Cut off the feet, the taile, and the head, set the body a seething in a pot, and season it wel with fine herbs, when they are almost sod, put some wine to them, and boyl them well; after they are sod, take them up, and cut them in­to peeces, and take a special care to take out the gall; then fry them with butter or lard, parsley and chibol, then set them a stoving with a little broth, and when you are ready to serve, allay the yolk of an egge with some verjuice, mixe them together, and serve well seasoned.

69. Tourte of Pistaches.

Melt some butter, and put in it six yolks of eggs with some sugar; stamp one handful of Pistaches, and mixe them together with a corn of salt, then make your sheet of paste, and dress it up, put your implements in it, make or shape up your tourt, and binde it with butter'd paper; when it is baked, serve it with sugar, and garnish it with lemon peele preserved.

70. Eggs after the Portugals way.

Take many yolks of eggs, and one pound, or half a pound of sugar, with which you shall make a sirrup, which being made, you shall mixe it with your eggs, with one drop of orange-flower water, and seeth them; af­ter they are enough, make a cornet with but­terd paper, and well doubled, put your eggs in it, and being cold, then take off the paper, [Page 97] and put these eggs on a plate the sharp end upward, sugar it, and garnish it with the peare called nompareill (or non such) cina­mon, lemon peele preserved, and flowers, then serve.

Another way.

Make a Sirup, as above said, then breake one dozen of egs, or more, and beat them wel, warme your sirup, and when it is very warme, mixe your egs with it, passe all together through a strainer, and seeth it; After it is sod, serve it with bisket cut and dressed up pi­ramide-like, sweet waters, muske or amber gris.

71. Egs minion.

Make your sirup as above said, and take the yolks of egs, allay them well, and put them in your sirup; after they are sod, put them on a plate, with a drop of orenge flower water, and of muske, then serve.

72. Egs spun.

Take a quart of white wine with a peece of sugar, boile them well together, then breake some egs, and beat them, passe them through a strainer, then put them in a pipkin or pan, where your white wine is and your sugar rea­die boiling; thus they are sod in a moment, and are found linked; take them out of the sirup, and set them a draining, then serve them piramid like with sweet water.

73. Egs after the Varenne.

Have a sirup well made, frie some whites [Page 98] of egs in the panne with butter, and put them in your sirup; when they are sod, serve them with orenge-flower water.

Another way.

Make your sirup, and mixe a little new milke with your fried egs; when they are sod, serve them very white on a plate, and gar­nished with sweet waters.

74. Snow egs.

Boile some milke with a little flower well allayed, then put in it more then the halfe of one dosen of whites of egs, and stirre well all together, and sugar it; when you are ready to serve, set them on the fire againe, and glase them, that is, take the rest of your whites of egs, beat them with a feather, and mixe all together; or else frie well the rest of your whites, and powre them over your other egs; passe over it lightly an oven lid, or the fire­shovell red hot, and serve them sugred, with sweet waters.

You may in stead of whites, put in it the yolks of your egs proportionably, and the whites fried upon. The creame after the Masarine way is made in the same manner, except that you must put no whites of eggs on it.

75. Egs after the Huguenote.

Take the juice of a leg of mutton, put it on a plate, or in a dish, take very new layd egs, and break them in your juice, seeth them with little salt; after they are enough, put [Page 99] more juice to them, and some Nutmeg, then serve.

75. Cardons of Spaine.

After they are whitened, take off the skin ve­ry neatly, and set them a steeping in fresh wa­ter, then serve them with peper and salt.

77. Sparagus with a white sauce.

Choose the biggest, scrape the foot of them, and wash them, and seeth them in water, salt them well, and let them not seeth too much; After they are sod, draine them, and make a sauce with very fresh butter, a little vinegar, salt, nutmeg, and the yolk of an egge to thicken the sauce, have a care that it doe not curd or (turne) and serve garnished with what you will.

78. Sparagus with ragoust.

Take sparagus, break them very small, then passe them in the panne with butter or lard, mixe with it some parsley and chibol, all well seasoned; set them a stoving till you be ready to serve; you may put some creame to them, or yolks of eggs, or of the juice of a legge of mutton, and may garnish other things with it.

79. Sparagus with creame.

Cut them very small, and leave nothing but the greene, frie them with butter very fresh, or melted lard, parsley and chibol, or a bundle of hearbs; after that, stove them a ve­ry little, with very new creame, and serve if you will with a little nutmeg.

80. Tongue of mutton with ragoust.

After it is well cleansed, cut it in two, then flowre it, passe it in the panne, and put it in ragoust, with vinegar, verjuice, salt, peper, juice of orenge, and minced capers; when it is well stoved, and the sauce well thickned, serve.

81. Tongue of mutton sticked.

Take it sod, and cleanse it, sticke it with small lardons, and rost it, then serve with the juice of a lemon, or some orenge.

82. Tongue of mutton on the gridiron.

Slit it in the middle, and put it on the gridiron with salt and crummes of bread up, on it, then make a sauce with verjuice of grapes, or goose-berries, a few chippings of bread, some parsley and chibol minced very small, and when it is well broiled, serve.

83. Satlet of Pomgranat.

Picke your granats, put them on a plate, sugar them and garnish with lemon, then serve.

84. Head of wild boare.

Cut it off neere the shoulders, to make it fairer, and of better shew, and for to pre­serve the necke, which is the best of it, so that it be well seasoned; after you have cut it off, burne it, or scald it, if you will have it white, then cut the skin off round about the head foure inches from the nose, least it may shrinke and fall on other places; seeth and season it well, and when it is halfe sod, put [Page 101] to it white or red wine, and make an end of seething of it, againe well seasoned with peper, onion, cloves, orenge-peele, and fine hearbs. You may seeth and wrap it well with hay, least it may fall to peeces; after it is well sod, serve it cold, whole, and garnished with flowers; If you have wrapped it up, you may serve it in slices, which you may disguise with severall sorts of ragousts.

85. Slice of wild boare's head.

Cut it under the neck, or neere it, or un­der the eare, and serve.

86. Slice of wild boare's head with ragoust.

After you have cut it as above said, boile it in wine, and a few chippings of bread; when it is enough, and the sauce thickned, serve.

87. Another way.

After it is cut as aforesaid, powder it with crummes of bread, and put it on the gridiron; after it is broiled, serve with juice of lemon, in the season of vine leaves, wrap up your slice in them, and serve readily with verjuice of grapes.

87. Greene pease.

Paste them, if you will, in the panne with butter, and seeth them with cabidge, lettice, or with purslaine; after they are well sod with a bundle of hearbs, and well seasoned, serve them garnished with lettice.

You may dresse and season them with creame, as the sparagus whereof mention is [Page 102] made above, in the article 79. of sparagus with creame.

88. Ram's stones.

Whiten them well in fresh water, take off the skinns of them, and cut them into very thinne slices, paste them in the panne with butter or melted lard, season with all what you have, then stove them with mushrums, and the juice of a leg of mutton, then serve.

Another way.

Cut them as above said, and steep them in a little vinegar and salt; a while before you serve, after you have dried them, passe them in the paste of fritters, and frie them, and throw on it some lemon juice, or orenge juice, and serve.

89. Palats of beef.

Take them well sod and soft, and withall boile them a little, for to take away the tripe taste; then cut them very thinne, passe them in the panne well seasoned, and stove them; let your sauce be allayed with the juice of a lemon, then serve.

The beef palats for garnish are fried alike, but that you cut them peece mealing.

90. Arbolade, or tensie.

Melt a little butter, and take some creame, yolks of egs, juice of peares, sugar, and very little salt, seeth all together, after it is sod, sugar it, with waters of flowers, and serve green.

91. Young Pigeons.

After they are well whitened in water, flowred a little, and passed in the panne, stove them with good broath, mushrums, troufles, and a bundle of hearbs, all well seasoned, and serve the sauce being well allayed, and garnish with cut lemon.

The same ragoust may be made for young pigeons rosted.

92. Field fares.

Draw them, frie them as the young pigeons, and seeth them longer, because they are hard­er, after they are sod and seasoned alike, serve garnished with pomegranate, or cut le­mon.

93. Young Partridges.

Take some peeces of slices of beef, and beat them well with lard, season it with salt and peper, and passe it in the panne, untill the lard be very brown, then stove these imple­ments with a little broath and an onion stamped; then straine all through a linnen cloath, you will have out of it a very red juice, with which you shall mixe a sharpnesse of verjuice, a little flowre baked, or some chip­pings; then take your young Partridges, take off the legs and the wings, and stove them with your sauce; adding to it mushrums, and troufles, untill the sauce be well thickned; seeth, and serve readily, lest they waxe hard.

The Partridges are done the same way.

A method for to make gammons of Westphalia-bacon.

After your porke is dressed, take up the gammons, and stretch them well, for to cause them to take the shape; put them in the cellar for the space of foure dayes, during which there will come foorth a water out of them, which you must wipe off very often; If the weather is moist, let them ly there but twice foure and twentie houres, then set them in the presse between two boords, and let them be there so long a time, as the porcke hath been dead; after that, salt them with salt, peper, cloves, and anis seed stamped; let them be take salt for the space of nine dayes; after this take them out, and put them in the lees of wine, for the space of other nine dayes; then wrap them up with hay, and bury them in the cellar, in a place which is not too moist; after you have taken them out, hang them in the chimney, at the side where there is least smoake, and faile not to perfume them twice a day with Juniper; after they are dry and a little smoky, hang them at the feeling, in a chamber which is not too moist, and un­till you have occasion to use them, visit them often, for feare they should rot.

For to seeth them; take of them which you will, cleanse it, and set it to unsalt, in­to a great kettle full of water, season it with fine hearbs, and put no wine to it; after it is sod, take up the skinne, spread it over [Page 105] with peper and minced parsley, and stick it with cloves, then put down the skin again, and lay it in a coole place, till you have a mind to serve it, which you shall do garnish­ed with flowers, if you have any.

1. Venison pastie.

IF the flesh is hard, beat it, take off the up­per skinnes, and lard it with great lard, seasoned with salt, peper, vinegar and bea­ten cloves. If it is for to keep, make up your paste with Rye meal without butter, salt and peper; let your pasty bake the space of three houres and a half; after it is baked, stop up with paste the hole which you have left for to give vent, and serve in slices.

2. Pasty of a joint of mutton.

After it is well mortifyed, beat it well take off the skinne, take out the bones, and if you [Page 113] will, lard it with great lard, and season it with salt, peper, and a little vinegar; you may let it lye in the sauce three or four daies, well covered, untill you put it into paste; which you shall doe then in paste fine or course; season it well with salt, peper, beaten cloves, nutmegge, and a bay l [...]af, and also a clove of garlick crushed if you will: After it is closed up, and endored with the yolk of an egge, let it bake the space of three houres and a half, and doe not forget to give it vent on the top, a little while after that you have put it in the oven.

3. Pie after the English way.

Take a young Hare, or a Hare, mince it well with beef or mutton suet, or even with the brawn of Capon, mixe well all together, and season, put in it if you will, some capers, and some sugar. Make your paste thus; after it is flowred, spread it, and fould it up into three or four doubles like a napkin, putting some fresh butter upon every bed of paste, so that for one pound of paste there be half a pound of butter proportionably; after it is thus made ready, let it rest a little while, and then make your pie up, which you shall gar­nish at the outside with buttered paper. Bake it well, endore it with the yolk of an egge, and serve.

The Wildboare pasty is made the same way as that of the joint of Mutton.

4. Pie of Capon.

After it is well dressed, lard it with meane lard, and put it into fine paste, and make up your pie. If you will serve it up warme, it must not be so much seasoned, as for to serve it cold.

To serve it warme therefore, make it up and garnish it with what you have, you may also farce it. You must bake it two houres and a half, and if the sauce be wanting, make a white sauce for it, or put into it any juice, and serve it warme and uncovered.

5. Pie of Turkie.

After it is well dressed, beat it and trusse it up, lard it with great lard, and season it, then put it into fine or brown past fed with butter or lard, for this flesh is very drie when it is baked; season it as a venison pastie, bake it proportionably to it's hardness or bigness, and serve it warme or cold.

6. Another way.

Dresse your turkie, take off the skin and the brisket, then season it, and farce it with young pigeons, beef palats, mushrums, trou­fles, bottoms of hartichocks, combes, ram's-stones, and sweet breads. This farce it fit, in case you take out the brisket onely.

If you take off the whole skin; take the flesh of your turkie, mince it very small with beef suet, season it with all what you have, and with yolks of eggs, fill up the skin with it, sow it up againe, and put it into fine paste, [Page 115] garnish your pie with small beatilles, mush­rums, and all the remnant of your farce. Bake it, and serve it warme with what sauce you will.

7. Pie of gaudiveau.

Dresse up your paste into an ovall, garnish it with your gaudiveau, in the midst of which you shall put all kind of garnish, as mush­rums, livers of fat capons, cardes, yolks of hard eggs, sweet breads, and shall season all; binde it with paste at the top, and when it is baked, serve with a sauce of verjuice, yolks of eggs and nutmeg.

8. Pie of Partridge.

After they are dressed, lard them with meane lard, and season them, then put them into a fine paste, and make up your pie well fed with lard or butter, bake it for the space of three houres, and serve it warme.

9. Pastie of Gammon of bacon.

Steep it well, and after it is unsalted en­ough, boile it a little and take off the skin about it, then put it into brown paste, as ve­nison, and season it with peper, clove, and parsley; you may also lard it as you doe the venison. Bake it according to it's thicknesse; if it is big, five houres, if less, less, and so ac­cording as it is bigger or lesser; after it is cold, serve it in slices.

10. Pie of a breast of Veale.

After it is very white, you may farce it with what you will; you may also put it into very [Page 116] fine paste very well seasoned, and garnished, or if you will, cut it into small peeces, make up your pie well, bake it, and serve it with a white sauce, made up with yolks of eggs al­layed with verjuice.

11. Pie of Assiette.

Take the flesh of veale, and beef or mut­ton suet, make a kind of gaudiveaux, then dress up your paste very neatly half a foot high, and fill it with one bed of flesh, and over it another of mushrums another of cardes or of cardeaux, or young pigeons, palats of beef, stones, and yolks of eggs, so that the up­per bed be of gaudiveaux, cover it and season it, then serve.

12. Pies the Cardinall's way.

Make up your pies very high and very nar­row, fill them up with gaudiveaux, and cover them so that the lid be also very high; then serve them; specially for a garnish to a peece of beef, or on a plate.

13. Pie after the Marotte.

Take Rie meale, which you shall salt, make your paste with it, and make it up like a pie; then take one hare or two, or two joints of mutton, with a little beef suet, which you shall mince together very small and season it, then make up your pie, on the top of which you shall leave a vent, after three houre's baking, take it out, and fill it with good broath, put it in the oven againe, and when it is quite baked serve it.

14. Pie of young Rabbits.

After they are dressed, lard them with great lard, and make your paste like that of venison; if you serve it warme, make it a little sweeter, and serve.

15. Pie of pullets.

Dresse and flowre them, if you will; garnish and season them, and put them into very fine paste, serve warme with a white sauce of yolks of eggs allayed.

If your pullets are big, you may thicke them with meane lard, and season them, gar­nish and bake them alike.

16. Pie of larks.

Dresse them, draw them, and flat them, then passe them in the pan with mushrums, troufles, beatills, and stones, all well season'd, then put them into fine paste, bake them the space of two houres, and a halfe, let the sauce be well allayed and fed; you may put some sugar in it hypocrast-like, and so serve it cold; if with ragoust, serve it warme.

17. Pie of Veale.

Take the fillet, and dresse it like the wild boare, that is, well larded and seasoned, put it into fine or brown paste, as you will, serve it in slices, warme or cold.

Another way.

Mince such flesh of veale as you will with beef suet, and season it; make up your paste, and make the bottome of your pie, or the whole, with this meat thus minced and sea­soned, [Page 118] which moreover you shall garnish with mushrums, bottoms of hartichocks, stones, sweet breads, and hard yolks of eggs; after which you shall cover and bake it; after it is baked, serve it uncovered with a sauce of yolks of eggs allayed with verjuice of grapes.

18. Fie of Quailes.

It is made for to eat cold like that of par­tridges, and for to eat warme, like that of larks, make it up with fine paste, and serve it warme with ragoust.

19. Pie of Woodcocks.

Dresse your Woodcocks, draw them, lard them with meane lard, and season them like the partridge pie, for to be eaten warme or cold; if you serve it warme, garnish it with what you have, and season it as you think fit­ting; bake it the space of two houres and a half, and serve it warme or cold.

20. Pie of thrushes.

Dresse your thrushes, draw them, and put them into paste, season and bake them as the larks, for to be eaten warme, or cold.

31. Pie of Duck

After it is dressed, lard it with great lard, and season it well, put it into fine or brown paste for to keep it; bake it for the space of three houres; serve and garnish it for to eat it warme.

The pie of Macreuse with lard is made the self same way.

23. Pie of Lambe.

Take the foure quarters, and mince them very small, whiten them in fresh water, then put them in a fine paste and well made up, with a little parsley and fine hearbs minced; after it is well baked, and well seasoned, serve it with a white sauce.

Another way.

You may take your lambe whole, or in quarters, without cutting it, lard it with great lard, and put it into paste seasoned with minced parsley, salt, peper, beaten cloves, and garnished with mushrums, morilles, and capers; and after it is baked, serve it with a white sauce of yolks of eggs allayed with verjuice.

24. Pie of mutton's tongues.

Wash them with lukewarme water, and cleanse them, then put them into paste; take mushrums, small pallats of beef cut, beatilles, a little parsley, and chibols; passe all in the panne, powre on it some yolks of eggs, bot­toms of hartichocks, beaten lard, or fresh butter, and put them into your pie, which you shall bake for the space of two houres, and shall serve with a sauce of yolks of eggs allayed with verjuice.

25. Pie of Kid warme.

Dresse it, and take off the head, lard it with meane lard, and season it, put it into fine paste dressed up, or not, garnish it with bea­tilles, mushrums, morilles, troufles, mousserons, [Page 120] and serve. If you will serve it cold, let it's sea­soning be stronger.

Another way.

If you have two kids, or rocbucks, taken out of the body of the wild goate, or of the hinde, lard them, and season them, and put to them abundance of sugar, which will make both your meat and sauce full of sugar.

If your kids are small, put them into dres­sed paste, and sever them, putting the one into sugar, and the other in ragoust, serve warme.

26. Goose pie.

After it is dressed, lard it with great lard, and put it into paste seasoned as the venison pastic; serve it alike, warme, or in slices.

27. Pie of knuckles of shoulders.

Dresse the bones of your knuckles, whiten them, break them and lard them with great lard, or lard stamped, then put them into fine past; garnish and season your pie with all what you have, bake it for the space of two houres and a halfe, when it is baked, serve with what sauce you will.

24. Tourte of young pigeons.

Make a fine paste, and let it reste, then take your young pigeons, cleanse them, and whi­ten them. If they are too big, cut them, and take gaudiveaux, sparagus, mushrums, bot­tomes of hartichocks, beef marrow, yolks of eggs, cardes, pallats of beef, troufles, verjuice of grapes, or goos-berries; garnish your [Page 121] tourte with what you have, not forgetting the seasoning, then serve.

Another way.

After your young pigeons are well dressed and whitened, make a sheet of fine paste or puft paste, put in the bottome some gaudi­veaux, and the young pigeons at the top; if they are small, whole; if big, cut them into halfes; garnish your tourte with combs, palets, mushrums, troufles, cardes, morilles, mousse­rons, yolks of eggs, sweet breads, botomes of hartichocks, and minced parsley, all well seasoned with salt, peper, clove, and nutmeg; Cover up your tourte, and bake it the space of two houres and a half; After it is baked serve it uncovered with a sauce of yolks of eggs, al­layed with verjuice of grapes,

29. Tourte of lard.

Take lard, slice it, and melt it between two dishes, season it as the tourte of marrow next following; when it is ready, serve it.

30. Tourte of marrow.

Take marrow, melt it, when it is melted, straine it, and put some sugar to it, yolks of eggs, pistaches, or almonds stamped; then make a very thinne sheet of fine paste, on which you shall put your implements, binde it, if you will; bake it, and serve it sugred.

31. Tourte of veale.

Take a peece of veale, whiten it, and mince it with twice as much of beef suet; af­ter it is wel seasoned make a sheet of your fine [Page 122] paste, put your meat on it, in the midst of which you shall put what you have, as bea­tilles, &c. Sugar if you will; then when it is baked, serve.

Another way.

Garnish a sheet of fine paste or puft paste, and fill it half with your minced meat, put over it mushrums, stones, combes, bottomes of hartichocks, cardes, yolks of eggs, and all well seasoned, fill up your tourte with the same meat, cover it, and endore it with a raw egg allayed; bake it the space of one houre and a half, and serve it uncovered with a sauce.

32. Tourte of Beatilles.

Whiten your beatilles, put them into a sheet of paste seasoned and garnished as the tourte of young pigeons; bake it also alike, and serve it with a white sauce, or juice, or some ragoust of costes; you may put to it some pistaches peeled, and minced.

The tourte of sparrowes is served like that of young pigeons with a white sauce.

34. Tourte of larks.

You may make it as that of the young pi­geons; But here is yet another way. Dresse them, draw them, flat them, and passe them in the panne with lard, parsley, and mush­rums, then put them into your paste, and sea­son them with yolks of eggs, capers and all what you have. Cover up your tourte, and bake it two houres. After it is baked, serve with a good sauce, or some juice.

35. Tourte of sweet breads.

You may put them into fine or puft paste, sticked and rosted, well seasoned and gar­nished, or els frie them with mushrums, combes, troufles, morilles, yolk of eggs, bot­toms of hartichocks, or some broken spara­goes, and thus make up your tourte, which you shall serve with an allaying of mushrums upon it.

36. Tourte of brawne of Capon.

Take some quantitie of brawnes of capon, mince them very small, and allay them with two yolks of eggs, fresh butter, a little salt, pistaches, much sugar; a little juice, or good broath; make up your tourte with fine or puft paste, sugar it well, and if you will, you may adde to it besides some pignons and corants.

1. Potage of hearbs.

WArm some water with butter and salt; then take sorrell, buglose, burredge, succory, or lettice, and beets; after they are well clensed, cut them, and put them into an earthen pot, with the first cut of a loaf; boyl all some while, untill it be well consumed; then stove your bread, take up and serve.

2. Potage of Crawfish.

Clense your Crawfish, and seeth them with wine and vinegar, salt and peper; after they are sod pick the feet and taile, and fry them with very fresh butter, and a little parsley, then take the bodies of your Crawfishes, and stamp them in a mortar with an onion, hard eggs, and the crummes of a loaf; set them a stoving with some good hearb broth, or some other, if you will use pease porridge, it must be very clear; after it is boyled, strain all together; after it is strained, set it before the fire, then take some butter, with a little min­ced parsley, and fry it, then put it into your broth well seasoned, and stove it with your [Page 128] dry crusts, covered with a dish or a plate, put also on your bread, a little of a hash of Carp, and juice of Mushrums; fill up your dish, and garnish it with your feet and tails of Craw­fish, with Pomegranat, and juice of Lemon, and serve.

3. Potage of Carp.

Take out the bones of a Carp, and put the bones to boyl in pease porridge, with some onion or hard eggs, and crummes of bread, after they are boyled, strain them, fry them with little parsley, and put them in the broth again. After they have boyled, dry and stove your bread, make a hash of the flesh of your Carp; and when it is sod, put it upon your bread, and fill it garnished with Andovillets, and all well seasoned, serve with lemon juice, and mushrums upon it.

4. Potage of Tenches.

Take your Tenches, take out the bones and the flesh, then farce them with their flesh minced very small, after this you shall close up again neatly the hole whereat you have put in your farce, all being well seasoned. As for the broth, take it, if you will, of pease por­ridge, or of turnips, or of herbs, or of tenches, or of almonds, or of carps, or of crawfish it matters not, so that it be good; stove your bread, and garnish it with tenches either far­ced or rosted, with what other garnish you will, then serve.

5. Potage of Carps farced.

Take out the bones and the flesh of your [Page 129] Carps, and farce them with their own flesh, sowing up again very neatly the place where­at you have put in your farce, as at the ten­ches, seeth them in a dish with broth, but­ter, verjuice, chibols, and peper; seeth the bones, and take out and strain the broth ther­of, which you shall have seasoned with salt, peper, and crums of bread, and garnish it with your farced carps, capers, and mushrums, then serve.

6. Potage of rosted Carps.

After they are dressed, slit them on the top, melt some butter, and endore your Carp with it, put it on the gridiron, and broyl it with­out scails, make a sauce with butter, parsley, chibol, a drop of verjuice and vinegar, all well seasoned and stoved with broth taken out of another pot, or with pease porridge. Then take some turnips, cut them in two, after they are whitened, flowre them and fry them; after they are fryed, put them into a pot with some water or pease porridge, and when they are sod and seasoned, stove your bread, and garnish it with your carps, turnips, and with capers, then serve.

If you doe not put in turnips, you may gar­nish with mushrums, or cut sparagus, and with the Omelets of Carps.

7. The Queens pottage.

Take Carps or Tenches, seeth them with water, some salt, and an onion, some parsley, hard eggs, and the crummes of a loaf; when [Page 130] they are sod, strain your broth, and put it into another pot, with as much butter as you would put into another broth; take some almonds, and stamp them well, mixe them with the half of your broth, and after they have boyled together a while, strain them, and put in an onion sticked with cloves, and set it upon a few warm cinders; stove your dish with a little of your first broth, and fill up your dish with white broth, with the yolk of an egge allayed with verjuice, and the juice of mushrums, so that it neverthelesse be not too much thickned; then serve gar­nished with Pomegranate, and slices of Le­mon.

8. The Princesses potage.

Take pease porridge very clear, in it seeth the bones of Carps with some yolks of eggs, and a bundle of herbs, all well seasoned, then dry a loaf and stove it, fry into it a very little of hash of Carp, and the juice of mushrums; fill up your dish by degrees as it is stoving, and garnish it with mushrums, trouffles, melts, liver of Lotte, with all kinde of hearbs, Pomegranate, and with Lemon slices, then serve.

9. Potage of Tortoise.

Dresse them, and cut them into peeces, pass them in the panne with butter, parsley, and chibol; after they are well passed and season­ed, set them a stoving in a dish on the cha­sing dish with little broth. Which for to make, [Page 131] you shall clense well your Tortoises, and shall seeth them in water, well seasoned, and shall use it. Have a care you doe not burst the gall in cutting of them; stove your bread, and then garnish it with your Tortoises, and with their sauce, with sparagus broken about the dish, mushrums, troufles, lemon slices, and the juice of mushrums, then serve.

10. Potage of Mushrums farced.

Take the pickings of your Mushrums, and wash them well; seeth them in water, or in some other broth, with an onion sticked and a twigge of thime, all well seasoned; strain your broth, and put it into a pot, then passe also your mushrums in the panne with butter, parsley, and capers, and put them in the same pot again, you may make the bot­tome of your potage with some Carpe bones, which you shall boyl with your mushrums; stove your bread, and when it is well stoved, put on it a bed of hash of Carpes, and then fill it up with your implements by degrees as it doth stove; after it is filled, garnish your potage with your mushrums farced with the same farce where with you have made your hash sod between two dishes, and with melts; and when you are ready to serve, put about it Pomegranate, or Lemon, then serve.

11. Potage of Soals without bones farced.

Fry them almost outright, and open them along the bone, which you shall take out; take [Page 132] Melts, oysters, capers, mushrums, troufles, and pass them in the pan with parsley and whole chibols; farce your soales with these imple­ments, and after they are farced, stove them with a little broth, fresh butter, lemon or o­range juice or verjuice, stove your bread with the broth of any fish you have, as you will and garnish it with your soales, with mush­rums, troufles, melts, and juice of mushe­rums, and set about the dish some of slices le­mon, serve.

12. Potage of smelts.

Make broth with Almonds, or with fish, or with mushrums, or with pease broth; all being well seasoned, stove your bread, and put a little white broth over it, with yolks of eggs allayed, and the juice of musherums; take your smelts, fry them, and garnish your potage with them, or if you will, before you garnish, put them with ragoust; which to do, you shall take some parsley, chibols, butter and verjuice, you shall fry them together, and then shall strain them, and after they are strained, you shall put them with your smelts; serve garnisht with pomegranate and lemons.

13. Potage of Sparagus.

Take store of herbs, put them in a pot, with crums of bread, and season them well, then fry them, and after they are fried, put them again in the pot; stove your bread, and garnish it with sparagus, which you shall have caused to seeth with water and salt, and [Page 133] being drained, put them with fresh butter, salt and nutmeg; over your potage, you shall serve fried broken sparagus, then serve.

Another way.

Use the same broath, put upon it a little of hash of carpe garnished with fried sparagus, and other mushrums, and melts, then serve.

Another way.

After your bread is well stoved, garnish it with hearbs and sparagus, with capers and yolks of eggs, and serve. You may whiten your potage if you will.

14. Potage of haslets of fish.

Take carpes, take out the bones, and make a hash with butter well seasoned with good hearbs, take the bones, and boile them with pease broath, or other broath, with a bundle of herbs, butter and salt; then with your skins of carps, make some haslets, that is some peeces of skinns of carpe spreading them, and put­ing them upon your hash seasoned, and eggs for to allay them, then roule them up like small chitterlings; after they are thus rowled up, seeth them in a dish with butter, a little verjuice and a chibol, after they are ready, garnish your bread with your hash and has­lets, and put upon it mushrums and broken sparagus, then serve.

15. Pottage of lettice farced.

Take lettice, whiten them in fresh water, make a farce of fish or of hearbs, and after [Page 134] you have farced them with it, set them a sto­ving in a pot with some pease broath, or some other broath, and season them well with but­ter, with salt, and with an onion sticked with cloves; stove your bread, and garnish it with your lettice, which you shall cut into halfes; you may put to it a bed of a hash of fish, then serve.

16. Pottage of Cabidge, (or Cole­worts,) with milke.

Cut them into quarters, and whiten them, then put them in the pot with water, store of butter, some salt and peper, and an onion sticked with cloaves; after they are well sod­den, put some milk to them, stove your bread, and serve it garnished with your coleworts (or cabidges.)

17. Pottage of cabidge, or coleworts, with frried bread

Whiten your coleworts, or cabidge, and put them in the pot, as abovesaid, and serve garnished with fried bread.

18. Potage of coleworts, or cabidge, with pease broath.

It is made as abovesaid, but instead of wa­ter, you put them in the pot with pease broath: garnish and serve alike.

19. Potage of pumpkin with butter.

Take your pumpkin, cut it into peeces, and seeth it with water and salt; after it is sod, straine it, and put it into a pot with an onion sticked with cloaves, fresh butter and peper; [Page 135] stove your bread, and if you will, allay three or foure yolks of eggs; and powre them over it with some broath, then serve.

20. Potage of pumpkin with milke.

Cut it and seeth it as abovesaid, then pass it through a straining panne with some milk, and boile it with butter, seasoned with salt, peper, an onion sticked, and serve with yolks of eggs allayed as abovesaid.

21. Potage of turnips fried.

Scrape them well and cut them into quar­ters, or in two, whiten them, flowre them, and passe them in the panne with refined butter, which you shall take away when it is very brown, and then you shall put them in the pot with some water, or with some pease broath, let them seeth well, and season them; stove your bread, and garnish it with your turnips, and with capers, then serve.

Another way.

After your turnips are scraped, cut into quarters, and whitened, seeth them with wa­ter, butter, salt, and an onion sticked with cloaves; after they are well sod, stove your bread, and after you have put your turnips with some fresh butter, and stirred them of­ten untill the butter is melted, garnish your potage with them, and serve.

22. Potage of milke with yolks of eggs.

Take very new milke, and boile it, season it with salt and sugar; when it is ready to [Page 136] boile, allay seaven yolks of eggs for one great dish, and for a small one proportionably, put them into your milke, and stirre it well, in making of it's broath, take bisket or bread, and make your potage with it, which you shall serve sugred.

Another way.

Make your milke ready and garnish it with eggs poached in water, well chosen and very new, to the end they may poach the better, then serve.

23. Potage of Profiteolles or small vailes.

Stove your bread with the best of your lean broths, then take six small loaves made for the purpose; drie them wel, and open them on the top about the bignes of one shilling wherat you shall take out the crum; when they are very dry, fry them with refined butter, and after you have drained them well, set them a stoving upon your bread, when you are ready to serve, fill them up with all kinds, as with melts, mushrums, broken spa­ragoes, troufles, hartichocks, and capers, co­ver up your loaves againe with their covert, and garnish with melts, mushrums, pomgra­nates, and lemon slices, then serve.

24. Potage of green pease.

Passe them in the panne with butter or melted lard, the smallest and newest you can finde, and set them a stoving into a small pot, well seasoned with a little parsley and chibel: [Page 137] then stove a loafe with some hearbe broath, or some old pease broath, after it is stoved, garnish it with greene pease, and serve.

Another way.

Take the biggest, and seeth them, then take out the broath of them, and frie some butter into it with a little parsley and minced chibol, and season it well; stove your potage, and put capers into it, and garnish it with fried bread.

25. Potage of hearbs without butter.

Take a great quantity of good hearbs, when they are new, break them, put them into boi­ling water, with the first cut of a loafe, and season them well, so that they may be some­thing sharpish with store of sorrell; stove your bread, take up your potage, and mixe some capers with it, if you will, then serve.

For to make your potage somewhat sharp, take half of the hearbs half sod, and straine them; and for to make it green, you must [...]ampe some sorrell.

26. Potage of onion.

Cut your onions into very thinne slices, frie them with butter, and after they are fried, put them into a pot with water or with pease broath; after they are well sod, put in it a crust of bread, and let it boile a very little, you may put some capers in it; drie your bread, then stove it; take up, and serve with one drop of vinegar.

27. Potage of cowcombers farced.

Take your cowcombers, pare them, and emptie them very neatly, whiten them; and after they are whitened in fresh water, draine them; make a farce with sorrell, yolks of eggs, and whole eggs, all well seasoned, and powre it into your cowcombers; after this put them into a pot with some water or pease broath, seeth, and season them well, with capers if you will; then stove your bread, and garnish it with your cowcombers, which you shall cut into quarters, then serve.

28. Potage of snow.

It is made with milk well seasoned with salt and sugar; when you are ready to serve, take the whites of the yolks of eggs which you have allayed for to put into your milke; frie them well, and powre them into your milke, serve and sugar.

Another way for flesh dayes.

Stove your bread with some almond broath, a little minced meate and juice of mutton al­together; when you are ready to serve, frie some whites of eggs, and put them upon your potage, and passe the fire-shovell red hoat over them, and serve.

29. Potage of mussles.

Scrape and wash them well, then boile them in a panne with some water, some salt, and an onion, after they are boiled, take them out, and picke them, taking off the shell to some, and leaving it to others for to [Page 139] garnish after they are thus picked, passe them in the panne with a little minced parsley; as for your broath, after it is setled, leave the bottome, least there be some gravell, then boile it, and when it boiles, frie into it a little parsley with some very fresh butter; stove your bread; after it is well stoved, take up your potage, garnish it with your mussles, and whiten it with yolks of eggs allayed in ver­juice, if you will, then serve.

30. Potage of oisters.

After your oisters are well whitened and flowred, passe them in the panne with a little parsley, then stove them in a pot; stove your bread in other broath, as white meat; after it is well stoved, garnish it with your oisters, whereof you shall frie some, like fritters, for to garnish with pomgranat, lemon slices, and juice of craw-fish, then serve.

31. Potage of grenosts.

Dresse them and seeth them after the man­ner of stewing, season it with all kinds of good hearbs, with butter, and a drop of white wine: stove your bread, and garnish it with your grenosts, capers, mushrums, and melts of carpes, if you have any then serve.

32. Potage of salmon.

Cut salmon into slices, and frie it, then stove it with a little white wine and some su­gar; stove also your bread with any other broath you have, so that it be well seasoned; garnish it with your salmon, the sauce upon [Page 140] it, and thus let it boile a little, then serve.

33. Potage of frogs with saffron.

Trusse up your frogs, and boile them with broath, or with pease broath, and season them with parsley, an onion sticked with cloaves, and a twig of thime; stove your bread, and garnish it with your frogs whitened, with saffron or yolks of eggs, then serve.

Another way.

Trusse them up cherrie-like, frie them, and stove them between two dishes with a little fresh butter, a drop of verjuice, the juice of an orenge, or of a lemon, and season them well with a bundle of hearbs, then for to make your broath, boile some with pease broath, or water, salt, parsley, chibols, one handfull of stamped almonds, and yolkes of eggs; after which you shall straine altoge­ther; stove your bread, upon which you may put a little of the hash of carpe, or other fish; fill up your dish and garnish it with your frogs, lemon, and pomgranate, then serve.

34. Potage of bran.

Take wheat bran the biggest you can finde, boile it well with water, with one handfull of almonds, and a bundle of hearbs, and sea­son it well; then passe it through a strainer, and put it againe to boile; stove your bread, and fill your dish with this broath, which you may whiten if you will, with eggs allayed with verjuice, and garnish it with fleurons if you have any, then serve.

35. Potage of hops.

Take good store of herbs, which you shall season as a potage with the crums of a loaf; fry all, and put it to boyl in a pot, fry also in­to it some fresh butter in the panne with a little parsley, and a bundle of herbs; and powre it into your pot, stove your bread with your broth, after this, seeth your hops with water and salt; after it is sod and drained, put it with butter, and garnish your bread with it, then serve your potage whitened, if you will, with yolks of egges allayed in ver­juice.

36. Potage of Rasberries.

Allay some eggs with some rasberryes, and strain all together, boyl some milk, well sea­soned with salt and when it boyls, powre your implements into it, and stirre it well, take it up, garnish it with rasberries, and serve.

37. Potage of Parsenips.

Clense them well, and chuse the middle ones, seeth them with butter and a bundle of herbs, and season them with salt, and clove sticked, then take them out, and take off the skinne if you will, and then put them with butter, and a drop of broth; stove them, and you shall find your sauce allayed; your bread being also well stoved, and your potage fill­ed, garnish it with your Parsenips, then serve.

38. Potage of Leeks.

Take the white of your Leeks, and cut them [Page 142] very small, keep some of them, which you shall cut in length for to garnish, and shall tie them together; whiten them, and seeth them with pease broth or water; after they are sod, stove your bread, and garnish your potage with the Leeks you have cut in length, then serve.

You may whiten them with yolks of egs al­layed with verjuice.

You may also put to it some milk and peper, and serve forthwith.

If you will serve them without whitening of them, you must seeth them with pease broth, put some capers to them, and season well; stove, and serve garnished as the other.

39. Potage of Barnicle farced.

After it is well dressed, take off the flesh, and mince it wel with butter, mushrums, yolks of eggs, salt, peper, fine herbs, as parsley, chibols, thime, an egge raw for to allay the flesh, then farce your Barnicle, and close it up with a scure, or a thread; put it in the pot with pease broth, the clearest you can get, and seeth it well, it thickneth but too much with boyling; stove bour bread, and take up your Barnicle with what garnish you have, then serve.

40. Potage of Lotts.

Flowre them, try them, and garnish your potage with them, after that your bread is well stoved with the best of your broths, when it is very full, garnish it with what you have, [Page 143] as mushrums, trouffles, sparagus, melts, and whiten them with almond broth, or otherwise with the broth of Crawfish.

41 Pottage of broken sparagus.

Dry some crusts, and stove them with the best of your broths, garnish them with your sparagus and mushrums, and if you will with sparagus in length, then serve.

If you will have them to relish greenenesse, whiten them in the broth wherewith you stove your bread.

42. Potage of Coliflowers.

Fit your Coliflowers as for to put them with butter, and whiten them but very little, then make an end of seething them, and season them well; stove your bread with any broth you have, and garnish it with your Coliflow­ers fryed in butter, salt and nutmegge, and besprinckle them with broth of almonds, then serve.

43. Potage of Fidelles.

Peele five or six onions, and mince them, boyle them with water and butter; after they are sod, strain them through a linnen cloth, and seeth your Fidelles with the broth, and season them with salt and peper; after they are sod, stove your bread, and garnish it with them, then serve.

You may seeth them with milk.

44. Potage of Rice.

Whiten your Rice, and when it is very clean, burst it in water or milk; seeth it; after [Page 144] it is sod, take some proportionably, and strain it, for to make your broth; being seasoned as the Fidelles, stove your bread, put a little Rice upon it, and garnish it with puft Tailladins, and Fleurons; then serve.

You may make a potage with milk the same way, and serve it, if you will, sugred, and gar­nished with Macaron.

45. Potage of Tailladins.

Make a paste seasoned onely with salt, spread it, and cut it as thinne as you can after the forme of Tailladins, paste them in the pan, and stove them with a very little of good broth, after they are well stoved, take very little bread, and garnish it with the rest of your Tailladins, seasoned as the Fidelles, then serve.

Another way.

If you have a little of fine paste, or of puft paste, spread it, and cut it into Tailladins, fry it in refined butter, garnish your potage with it, and serve.

46. Potage of broth of green pease.

Seeth your pease but a very little, beat them in a mortar, and strain them with the broth of herbs well seasoned, and a bundle of herbs, then take chibols, parsley, and butter, & all being fryed together, powre it into your pease broth, which you shall boyl.

For the garnish, cleanse some lettice, suc­cory, or cowcombers, and small pease fryed, and sod with butter, salt, and a little peper; [Page 145] when you are ready to serve, stove your bread with your pease broth, and garnish with what you have, or with Artichocks in bottomes if you will, then serve.

47. Potage of pease broth of common pease served green.

Seeth them with water, to have done the sooner, take your pease broth out very clear, and when you are ready to use it, fry into it parsley, charvel, young sorrell, butter, and capers, then boyl it with all these seasonings; stove your bread with some of your broth; and if you have nothing to garnish with, gar­nish it with fryed bread, or with Fleurons, then serve.

For to serve it green, stamp beets or sorrel, and drop it about your dish.

48. Potage of Barnickle with turnips.

After your Barnickle is dressed, larde it with Eele or Carpe, then passe it in the pan, and seeth it with half water, and halfe pease broth well seasoned with butter and a bundle of herbs; when it is almost sod, cut your tur­nips, flowre them and passe them in the pan with butter, and when they are very brown, seeth them with your Barnickle; when it is sod, stove your bread, and garnish with it, to­gether with your turnips. If your potage is not thickned enough, fry a little flowre into it, some capers, and a drop of vinegar, then serve.

49. Potage of Barnickle garnished.

It is done as the other, but that if you will have your turnips to make a shew, you may fry them, and season them with a bundle of herbs or onion, and good butter; after it is well sod, serve your potage well garnished with mushrums and artichocks, and a little thickned.

50. Potage of Leeks with pease broth.

Whiten them a very little, and seeth them with pease broth, well seasoned with butter and salt, stove your bread, garnish it with your leeks, which for to whiten, allay some yolks of eggs with broth, and powre them on it, then serve.

Another way.

After your Leeks are sod, and reduced to little water, put to them some milk well sea­soned, and serve.

51. Potage of Flounders.

Take off the tails and heads of your Floun­ders, and half fry them, then put them in raux or castrolle with a very long sauce, and well thickned; stove your bread with some of the best of your broths, and garnish it with your Flounders at the top, with mushrums, and capers, then serve.

If you have no fish broth, the pease broth is good.

52. Potage of herbs with cowcombers.

Take all kind of herbs, cleanse them well, and stove them with butter and a bundle of [Page 147] herbs, over a small fire, then by little and little fill them with warme water. After they are well boyled and seasoned, put in it the first cutting of a loaf, with an onion sticked, and some capers, if you will, and you may garnish it with sodden lettice; and you may also seeth some pease among the herbs; serve readily, and garnish with cowcombers.

53. Potage of onion with milk.

After your onion is cut very thinne, and fried with butter till it be very brown, seeth it with a little water, well seasoned with salt and peper; after it is enough, put milk to it, then boile it, and serve readily, stoving your dry crusts.

54. Potage of Lofches.

Being whole, farce them with a little sor­rell, yolks of eggs, and milk, and season them well with melted butter, mixe all together, without flowring them but of themselves, and seeth them with butter, parsley, salt, and pe­per, and stove your crusts with the best of your broths, and garnish them with your Losches, which you shal whiten with the yolks of eggs, then serve.

You may serve them at the Entree or first course, or fry them; you may also garnish some potage with them, or use them that it may be brown, and garnish as soon as they are fryed.

55. Potage of Wivers.

After they are well cleansed, boyl them with a little pease broth and white wine, oni­on [Page 148] sticked, or a bundle of herbs, all well sea­soned, then take out your Wivers, and put them with ragoust, taking some thickning or troufles; let them stove wel seasoned with salt, fresh butter, minced capers, and one anchovie, and cover them; passe the broth through a strainer, and boyl it with fresh butter, paste, parsley, and minced capers; stove a crust of bread, and put over it a few minced mushe­rums, and of the flesh of a Wiver; when it is well stoved, garnish it with your Wivers, and the ragoust upon, then serve.

The potage of Gournet is made, served, and garnish'd alike.

57. Potage of Mushrums farced.

It is made the same way as that of the Princess; garnish it with your mushrums far­ced, and with melts; fill up with the best of your broth, with such other garnish as you will, and serve.

58. Potage of Almond milk.

After your Almonds are stamped, stove them with milk and the crummes of one loaf; then strain them, and season them with salt and sugar; when you are ready to serve, put some sugar in it again, and serve.

1. Soales with ragoust.

TAke your soales, scrape and emptie them, draine them, and wipe them drie, then flowre them and passe them in the pan half fried; afterwards open them, take out the bone, and farce them with capers, mushrums, troufles, melts, very fresh butter, a few chip­pings of bread, a chibol, a little verjuice and broath, stove all together, and serve with the juice of a lemon over it.

2. Pike with ragoust.

Cut it into peeces, and put it with white wine, a bundle of hearbs, and butter very fresh, and season it well with capers and mushrums; then after the sauce is very short, and well thickned, serve with slices of lemon and pomgranate.

3. T [...]nches with ragoust.

Scald and dress them, cut them into round slices, and wash them well, then boile them [Page 153] in a pipkin, with salt, peper, and an onion; put in it half a pint of white wine, and a little of minced parsley; and the sauce being very short, thicken it with yolks of eggs, then serve.

4. Tenches farced with ragoust.

Scald them, and take out the bones, then make a farce with the flesh, which you shall season, and with it farce your tenches, with the yolks of hard eggs, then set them a sto­ving in a dish with a little broath and white wine, a few chippings of bread, mushrums, if you have any; sparagus, melts, and troufles, then serve.

5. Tenches fried and pickled.

After they are dressed, cut them in the middle, then pickle them with salt, peper, onion, and lemon peele; after they are pick­led take them out and drie them, flowre them with flowre, or allay two or three egs with a little flowre and salt, and frie them with re­fined butter; after they are fried, set them a little a boiling with their pickle, then serve, and garnish with what you have.

6. Carpes stewed.

Dresse your carpes, take off the scales, and cut them proportionably to their bigness, seeth them in a pot, kittle or pipkin, with white or claret wine, and season them well with salt, cloave, peper, minced onion, chi­bol, capers, and some crusts of bread; seeth all well together: and when it is enough, and [Page 154] the sauce thickned and short, serve.

7. Carpe farced with ragoust.

After your carpe is well scailed, emptie it and cut it along the back bone, take off the skin and take out the flesh, which you shall mince very small, and season it with parsley, fresh butter, salt, peper, yolks of eggs, milke, and melts then make a ragoust, with broath, verjuice, fresh butter, mushrums, sparagus and chibols; after it is well sod, and the sauce well allayed with chippings and capers, serve.

8. Carpe fried with ragoust.

You must scaile it and emptie it, then slie it, and take out the bone, powder it with salt and flowre it, then frie it in refined butter; after it is fried, serve it drie with the juice of an orenge over it.

9. Carpe broyled with ragoust.

Emptie it as it comes out of the water, slice it on the top, butter it, and put it on the grid­iron; when it is broiled, make a sauce with fresh butter passed in the panne, parsley and chibol minced very small, verjuice vinegar, and a little broath, season all well, and seeth it with capers; If you will, serve with a greene sauce, and serve as soone as you have put it in.

10. Carpe with half short broath.

Take your carpe as it comes out of the wa­ter, emptie it and cut it proportionably to its bigness, put it with vinegar, a very little salt, [Page 155] peper and minced onion, then put it with ca­pers and very fresh butter, seeth it in a kettle with it's implements; and when the sauce is thickned, put it into a dish, least it should smell of the brasse, and serve.

11. Hash of carpes.

Take carpes, scaile them, emptie them, and take off the skin, cutting it at the gills, and taking it off beneath, after they are unskinn'd, take out the flesh, and mince it with parsley, then allay it with some broth and very fresh butter, season it well, and seeth it with a bundle of hearbs; when it is well sod, put to it creame or milke with yolks of eggs, if you will, and serve, well garnished with sparagus and melts of carps.

12. Breame with ragoust.

Emptie it, and put a bundle of hearbs in­to the body of it, melt some butter, rubbe it with it on the top, and put it on the gridiron; after it is broiled, make a sauce with fresh but­ter, capers, parsley, and minced chibols, stove it well with vinegar, and a little broath; af­ter the sauce is well thickned, serve.

13. Salmon with ragoust.

Rost it sticked with cloaves; after it is ro­sted, put it with a little very fresh butter, wine, salt, peper, and sugar, stove all toge­ther, untill the sauce be short, and almost in­to a sirup, then serve.

14. Salmon stewed.

Cut it into slices of the thickness of two or three fingers, and put it after the way of stewing, sticked with cloves in a kettle with white or red wine, well seasoned with butter, salt and minced onion; seeth it well with ca­pers, if you have any, when the sauce is short and thickned, serve and garnish with what you will.

15. Troutes salmon'd.

Seeth and pickle them, and serve them the same way as the common, of which have the direction here under.

16. Lotts with ragoust.

Scrape them in warme water untill they be white, emptie them, and put them in white wine, fresh butter, salt, peper, onion, and capers; stove them, and have a care that your sauce may not turne, that is, that it doe not become oilie; garnish with mushrums and melts, and serve.

17. Lottes fried with ragoust.

After they are dressed, if they are bigge, slit them on the top, and flowre them, then frie them half with refined butter; put them with ragoust, and frie into it fresh butter, ca­pers, juice of mushrums, parsley, chibols, salt and peper, and the sauce being very short and thickned, serve.

Another way of lottes stewed.

After they are scalded, many do flea them, cut them, or leave them whole, and stew them [Page 157] with white wine, a little onion, which if you will not have it seene, you may sticke whole with cloves, salt, peper, butter and a twig of fine hearbs; after they are sod, and the sauce very short and thickned, serve; you may put to it capers or anchovies.

18. Oisters with half short broth salted.

Whiten them well in water, then passe them in the pan with butter, parsley, chi­bols, and season them well, store them with a little white wine; after they are sod, and the sauce well thickned, serve.

Another way.

As they come out of the shell, put them on the chaufing dish with fresh butter, nut­meg, chibols sticked with cloves, thime, a few chippings of bread, and the juice of an orenge, or of a lemon; after they are sod, serve.

Another way.

Take them dead or alive, cleanse and whiten them wel, then passe them in the pan with an onion very small, good fresh butter, and ca­pers, season them well, when they are sod, serve; you may frie them with lard, and the same seasoning.

19. Oisters with ragoust.

Take them very new, open them, and take heed they be not altered, with striking one against aonther; for they which sound hol­low, and which are altered, are only good for to be salted; after you have taken them out [Page 158] of the shell, take the gravell out of them, and put them into a dish with their water, and fry them with fresh butter, onion, pars­ley well minced, capers, and a few chip­ings of bread, when they are enough, serve.

20. Oisters in fritters.

Take them very new and whiten them, drain and dry them well; make a paste with ver­juice or milk, wherewith you shall allay your flowre seasoned with salt, with one egge or more proportionably; put your oysters into these implements, and take some refined but­ter, heat it well, and put your oysters there­in one after another; after they are fryed, drain them, and strew on them a little small salt, and fryed parsley, then serve.

21. Oysters rosted.

Open them, choose the best, and let them lye in their shell, for to eat them new; to them which are something altered, put a very little fresh butter, with a little bread fryed, and a little nutmegge, then set them on the grid­iron, after they are rosted, pass the fire shovel red hot over them, that they may have a co­lour, and take heed they be not too dry, and serve.

22. Vilain with ragoust.

After it is dressed, broyl it on the gridiron with a bundle of herbs in the body of it well seasoned; after it is rosted, passe in the pan an onion minced with fresh butter, chippings, capers, and anchovis, all well seasoned ac­cording [Page 159] to your taste; stove all together, and serve.

23. Vilain with short broth.

Rost it after it is taken out of its broth; make a sauce Robert, and stove it with it, and serve with parsley.

24. Vilain stewed.

You may stew it as a Carp, and season it well with capers, chibols, parsley, and good fresh butter, the sauce being very short, serve.

25. Soies rosted and farced.

Dress them as they come out of the water, and endore them with butter, then put them on the gridiron, with a little farce, or with some salt, and a twigge of Sage, or fine herbs.

For to make your farce take sorrell, parsley, and raw yolks of eggs, mince and season all together with a twigge of thime, then put it into your Soies, and make a sauce with fresh butter, salt, vinegar, peper, chibol, and pars­ley, all passed in the panne, and the sauce very short, serve with a little nugmegge up­on it.

26. Soies rosted without farce.

Rost them without farce, make a sauce a like; to which you shall adde some capers, then serve.

27. Soies stewed.

Put them as a Carp, thicken the sauce well, garnish it with your Soies, and serve.

28. Barbels with ragoust.

If they are small, stew them, seeth them well, and serve; it is all the ragoust that one may give them.

29. Barbell rosted.

If they are meanly big, dresse them, and broyl them on the gridiron, and serve with a sauce of haut goust.

30. Barbels with half short broth.

Take them big enough, put them with the half short broth, with white wine, fresh but­ter, salt, peper, chibols, parsley, and capers, after they are well sod, and the sauce thick­ned, serve.

31. Barbels with short broth.

Seeth them in their short broth, after they are sod, take off the skinne, and put them on a dish, then make your sauce thickned, and put it over it; which for to make well, take half a pound of new butter, with a drop of vinegar, or a little of half short broth; melt it, and as it melteth, put into it one or two yolks of eggs proportionably thicken it well, and take heed it becomes not oyly.

For to make it with vinegar alone, take nutmegge, salt, gooseberries, or verjuice; seeth all in butter; when it is sod, take it out of your butter, and put it with your sauce, then serve, for the sauce will not be warmed again.

32. Barbels stewed.

They are done as the Carp, either whole or cut, with verjuice of grapes.

33. Dabs in Gastrolle.

Dress them, and emptie them under the gils, cleanse them well, and drain them; after they are drained, put them in a bason or a pipkin, with butter, chibols under, bea­ten clove, salt, peper, capers, a little white wine or vinegar, and mushrums, seeth all to­gether leasurely, lest the flesh breake off; after they are well sod, and the sauce thick­ned, serve the white side underneath, and gar­nish with your mushrums.

34. Flounders in Castrolle.

Dress and fit them as the Dabs, and serve alike.

35. Flounders fryed.

Fry them, and put them with ragoust, with the juice of orange, fresh butter, a whole chi­bol, and minced capers, then serve.

36. Flounders rosted.

Rost them on the gridiron, and make a sauce with butter, onion, parsley, salt, peper, and vinegar; after all is well fryed together, stove it with your Flounders, let the sauce be well allayed, and serve.

37. Plice in Castrolle.

Dress them as the Dabs, but on the other side, seeth, and make them ready alike, and serve.

38. Plice rosted.

The Plice are rosted as the Flounders.

39. Barnickle with ragoust.

Pull it well, and dress it as a Duck, then lard it with great lardons of Eele or Carp, spit it, and in turning of it, baste it with but­ter, vinegar, salt, peper, chibols, and lemon peele; after it is half rosted, put it in a pot with water, and with the sauce wherewith you have basted it; after it is well sod, and seasoned, put to it mushrums, with capers, and serve.

40. Barnickle with short broth.

Dresse and lard it as above, then seeth it with water, and season it well, when it is half sod, put to it a quarte of white wine, and seeth it well, then serve it with parsley over it.

41. Barnickle rosted with ragoust.

Rost it on the spit; after it is well rosted, put it on the gridiron, and make to it a sauce Robert, or such other as you will, then serve.

42. Barnickle without bones farced.

Farce it with what you have, mixed, and minced with the flesh of it, and put it with ra­goust, after it is sod, garnish it also with what you can, as mushrums, troufles, sparagus, an­devillets, melts, or rissoles, or fleurons, season all well, and serve.

43. Allose rosted with ragoust.

Empty it at the gills, and put in it a little [Page 163] salt, fine herbs, and an onion, rost it; after it is rosted, make a sauce with fresh butter, chi­bols, minced parsley, capers, gooseberries, or verjuice, all pasted in the panne, and well seasoned, stove it with your Allose; allay the liver of it with the sauce, if it is not thick­ned; or garnish with it, then serve.

44. Allose with short broth.

Seeth it with a short broth, and when it is halfe sod, take it out, and set it on the grid­iron, then stove it with a brown sauce, and serve.

45. Allose stewed.

Scald it well, seeth it after the way of stew­ing, after it is stewed very well, and the sauce allayed, so that it be not oyly, serve.

46. Lampraye with ragoust.

After is dressed, make it ready and serve it as the Alose stoved.

47. Lampraye on the gridiron with ragoust.

After it is dressed, cut it proportionably to its bignesse, then put it on the gridiron; after it is broyled, make to it such a sauce as you will, so that it be of haut goust, then serve.

48. Lampraye with sweet sauce.

Dresse and out it alike, make a sauce with vinegar, sugar, two or three cloves, a little butter, and little salt; stove, and serve.

Another way.

Cut it into small peeces, and feeth it with wine, and sugar, and season it a very little, be­cause [Page 164] of the sugar, mixe with it a little butter and capers, then serve.

49. Eele rosted with a green sauce.

Cut it in length, and rost it on the grid­iron, then take sorrell, or beets, and take out the juice, fry an onion very small, seasoned with salt, peper, a drop of vinegar, minced ca­pers, and orange peele; stove your Eele with this sauce, and when you are ready to serve, and your sauce well allayed, powre your juice over it, then serve.

50. Eele stewed.

Cut it into peeces, and stew it with parsley, capers, white wine, fresh butter, all well sea­soned, then serve.

51. Eele-like Serve last.

Dresse your Eele, and skinne it; which to doe, take it next to the head and cut it, then with a clout draw the skin downwards; after it is skinned cleave it in two, and take out the bone, beat it well, and slice it in two, spread your two slices; and put to it peper, salt, butter, and parsley, rowle them up, and tye them very fast, put them into a pot with white wine, well seasoned, and seeth them well; after it is well sod, take it up, and cut it into slices, garnish a plate with it, and serve.

52. Eele with ragoust.

Cut it into peeces, and put it in a pan, or pipkin with white wine, butter, chibols, min­ced parsley, capers, salt, peper, and a few chip­ings [Page 165] of bread for to allay the sauce; after it is enough, serve, and, if you will, whiten with yolks of egs in verjuice.

Another way.

You may fry it with refined butter, or with oyle; after it is dressed, cut the sides, and take out the bones, pickle it a while, and if you will garnish with it, fry it as soon as you will; if it is to serve warme, fry it onely when you have use for it; which you shall doe after you have dryed it wel, cut very thin and flowred, or fryed in a paste. Serve with juice of o­range or lemon.

Another way.

Rost it as the Lampraye, and season it with haut goust, with what garnish you will.

53. Sea Eele.

Make it ready as the first ragoust of com­mon Eele.

54. Sea Eele stewed.

After it is dressed, cut it into lumps, and season it as the other stewings.

55. Sea Eele fryed with ragoust.

Make it as the second ragoust of common Eele, then serve.

56. Lobster with short broth.

Seeth it with short broth, well seasoned with what is necessary; after it is sod, cleave it in two, and serve it with vinegar and parsley.

57. Lobster with a white sauce.

After it is sod, take out the bones, and cut [Page 166] the flesh into peeces, which you shall frie with butter, minced parsley, and a drop of verjuice; which being done, take three or foure yolks of eggs with a little of nutmeg, and put them in the panne, serve forth with and garnish with the feet of your lobster.

58. Langouste with short broth.

Seeth it, season and frie it as the lobster, and garnish with the feet of your langouste, then serve.

59. Langouste with white sauce.

It is done the same way as the lobster, serve it drie with parsley.

60. Pike farced.

Slit it all along the backe, and take off the skin from the head to the taile; take out the flesh and the small bones, leave the backe bones for to keep it the firmer when it is far­ced. Which to doe, take half of flesh of pike, and half of carpe, or of eele, mince it very small with parsley, raw yolks of eggs, salt, peper, fine hearbs, butter and milke mixed together, with mushrums; farce your pike, and sow it up againe, then seeth it in a drip­ping panne, make your sauce with fish broth, or pease broth, a drop of verjuice, and a little vinegar, which you shall passe in the panne with parsley, capers and mushrums, which you shall season and seeth well; serve and garnish with what you will, after it is well sod.

61. Pike rosted on the spit.

Dress it the same way, and spit it; to the end it may hold fast, wrap it in with buttered paper, and when it is rosted, take it off of the spit, and stove it in the same sauce as the o­ther, and garnish it with mushums, melts of carpes pistaches, troufles, and broken spara­gus, and have a care that the sauce be not too fat; then serve with pomgranat, or lemon peele.

62. Fresh mackerells rosted.

Rost them with fennell, after they are ro­sted, open them, and take off the bone; then make a good sauce with butter, parsley, and gooseberries, all well seasoned; stove a very little your mackerells with your sauce, then serve.

63. Fresh herring rosted.

Emptie them at the gills, and rost them on the gridiron, moistned with butter; after they are rosted, make a sauce with fresh but­ter, a drop of vinegar, salt, peper and nut­meg, mixe some mustard with it, and serve.

64. Herrings with brown sauce.

After your herrings are rosted, make a brown sauce, making your butter brown in the panne with parsley, and chibols minced, which you shall put into your brown butter with a drop of vinegar; if you will, put to it capers, and serve.

65. Pilchers.

After you have scailed them, make them ready as the herrings rosted; serve with a white or brown sauce with mustard.

66. Gournet with ragoust.

After it is well dressed, put it into a dish, and season it well with butter, salt, peper, a bundle of hearbs, mushrums, minced parsley, verjuice and broath; seeth it betweene two dishes; after it is sod, serve it with a sauce thickned; as for the garnish, you shall put some if you have any, if not, you shall let it alone. You may also make at ready as the grenost which followeth.

67. Grenost with ragoust.

Dresse and slit it, then butter it well on the top, and rost it on the gridiron; after it is rosted, make a brown sauce, with which you shall stove it, for to cause it to take salt, and the savour of what you have put to it, serve.

68. Fresh cod rosted with ragoust.

After it is dressed, you must butter it, and rost it on the gridiron, seasoned with salt and clove sticked; As it is rosting, baste it with butter; after it is rosted, make a sauce with very fresh butter, into which, after it is half brown, you shall put some minced pars­ley, and if you will, some onion or chiboll, which you may take out, because of the fan­tasticall; mixe a little broth with it, a drop of vinegar and minced capers; stove your cod [Page 169] in its sauce; when you are ready to serve, put some mustard in it, if you will, then serve.

69. Cod with half short broth.

Seeth it with white wine, salt, peper, a bundle of herbs; after it is sod, drain it, and make a sauce with butter, a drop of its short broth, a little nutmegge, and salt, set it on the fire, and turn it well; in turning of it al­lay with it two yolks of egs, and powre it on your Cod, then serve.

70. Fresh Cod with ragoust.

After it is scailed, empty it, slit it at the top, then put it into a dripping pan, or into a flat bason, with good butter, salt, peper, and beaten cloves, some chibols under, some broth or pease broth; boyl all, and put to it some parsley, a drop of vinegar, and a few chippings of bread over it; seeth it before the fire, or in an oven for the better; after it is sod, serve.

71. Green fish.

Take it unsalted, scrape it, and seeth it in a kettle with fresh water, boyl it a very little, and scim it; after it is scimmed, take it off of the fire, and cover it with some table cloth in double; when you are ready to serve, set it a draining: make a sauce with some butter a­lone, take heed that it turn not, put it upon your fish, and serve with parsley on it, and a­bout it.

72. Soupresse of fish.

Take the flesh of Carp, Eele, and Tench, mince them together, and season them with a little butter very fresh, with capers, and fine herbs; set up all into a linnen cloth, and tie it, then seeth it with white wine like a short broth; after it is sod, set it a draining; after it is drained, untye it, cut it into slices, and serve it on a place as a gammon of bacon.

73 Gammon of Fish.

It is made the same way as the Soupresse, but that you doe wrap in your implements with Carp skinne, over a wrapping of butter'd paper, and over it yet a linnen cloth; seeth it alike, and serve it cold, as a gammon of bacon.

74. Mussles of fish.

Cleanse them, and boyl them a very little with a bundle of herbs as soon as they are opened, take them up, and take them out of the shell, then fry them with fresh butter, parsley, and minced chibols, seasoned with peper and nutmegge, then allay some yolks of egges with verjuice, and mixe them toge­ther, serve, and garnish with the best shaped of their shels.

75. Raye fried with ragoust.

Dresse it, wash it well, and take off the slime which is upon it, then empty it, and take out the liver very neatly, and the gall also; if your Raye is big, take off the two sides, and leave the body; seeth them with [Page 171] white wine, or verjuice, salt, peper, onion, and fine herbs; when they are sod, let them take salt a little, and take heed of the rellish of the brasse; after that, take them out, and take off the skinne, make a brown sauce with but­ter, parsley, and chibol, very small, and passed with brown butter; put a drop of vinegar to it, and a peece of liver, and stove it with it; serve with gooseberries, or verjuice in the season, and garnished on the top with the rest of the liver which you had in the kettle, your Raye being half sod, and cut it into slices.

76. Smelts with ragoust.

File them up together into rows, thrusting a small rod through their eyes, flowre and fry them, put to them a little small salt, and take off the rod as you put them in the dish, then serve with orange or lemon.

77. Tripes of Cod fried.

Seeth them, and after they are sod, fry them with butter, onion minced, or chibols, parsley, salt, and peper, and at the latter end some vinegar, and a little nutmeg. You may whiten them with yolks of eggs and with ver­juice, and serve.

78. Scuttles fryed.

Boyl them, after they are enough, cut them, into peeces, and fry them as the tripes of Cods, and serve.

79. Foor John fryed.

After it is well unsalted, cut it into peeces [Page 172] and seeth it, after it is sod, drain it, and frie it with butter, onion, peper, and vinegar, then serve.

80. Poor John with a sauce Robert.

You may put it with butter, a drop of ver­juice, and some mustard, you may also mixe with it some capers and chibols.

Another way.

You may serve it with oyle, vinegar, and onion minced.

81. Joale of salmon with brown sauce.

Unsalt it well, scaile it, boyle it in water, and seeth it proportionably, as it is thick, then let it rest; when you will use it, make a brown sauce, with butter, onion, peper, vine­gar; put it over it, and serve.

Another way.

After it is sod, draine it, and let it coole, and serve it with minced onion, oyle and vi­negar.

82. Joale or chine peece of salmon into salat.

After it is sod, put it with oyle, venegar, cresses, or other such salat as you will, and some capers, if you have any, then serve.

83. Tons pickled.

Dresse them, and cut them into slices or peeces of the thickness of three inches, stick them with cloves, and put them into a pot with salt, peper, vinegar, and some bay-leaves; cover it well, and when you will use it, unsalt, your peeces, and seeth them with wine; serve them dry, or with a brown [Page 173] sauce, seasoned with what you will.

84. Mackerels salted.

Slit them along the bellie, and salt them; for to use them unsalt them, and seeth them in water, after they are sod, serve with pars­ley, vinegar and peper, you may put some oile if you will.

Another way.

After they are sod, make a sauce to them with butter, onion, vinegar, peper, and mu­stard, stove and serve.

85. Herrings salted.

When you will use them, unsalt them, draine and drie them, then rost them and serve with mustard or with pease.

Another way.

You may serve them stewed, cutting them into peeces, and seething them with onion and butter.

86. Red herrings.

After they are half salted, file them, and set them a smoaking in the chimney; when you will use them, open them and steep them in milke; for to serve, take them out, and rost them a very little on the grid iron, and serve, if you will, with mustard.

87. Troutes common.

Dress them at the gills, pickle them; after they are pickled, slit them according to their bigness, and seeth them leasurely with a short broath, seasoned with all what is fitting, and whereof you shall find the making in severall [Page 174] places of the fish services; and take heed that their flesh doe not break from the bones; after they are sod, serve them whole with parsley, in a plated napkin.

88. Pie of lottes.

After they are dressed and well whitened, cut them into peeces, and put them in fine paste or puft past, with some garnish, as melts of carpe, capers, broken sparagus, mushrums, yolks of eggs, and season all well, then serve.

89. Eele Pie.

Cut it into round slices, and put it in your sheet of paste, well seasoned with yolks of eggs, parsley, mushrums, sparagus, melts, verjuice of grapes, or gooseberries, in the season; Doe not spare the butter, salt nor peper; cover your pie, and endore it; for to keep it up, take some small bindings of paper, butter them, and put them round about it, and tie them softly with a thread; bake it, and after it is baked, allay three yolks of eggs with a drop of verjuice and a little nutmeg, and when you are ready to serve, put it in and mixe it well, then open it, and serve it gar­nished round about with the crust cut into foure.

90. Pie of grenost.

Dress your grenost, or manie if you have them, and slit it at the top, make a sh [...]et of fine paste, of what shape you will, make up your pie, and when it is made up, put your [Page 175] fish in it, garnished with what you have, as mushrums, capers, parsley minced, hard yolks of eggs, bottoms of hartichocks, and broken sparagus, all well seasoned with butter, salt, peper, and nutmeg, then cover and endore it. If it is rised up, bind it with buttered pa­per; bake it, and forget not to give it vent, as soone as it hath taken crust, for it would take it of it selfe, and it may be, beneath, and so all the sauce should be lost, which you could not put in againe in the same way. Af­ter it is baked, make an allaying with yolks of eggs raw, and a drop of verjuice, and put it into your pie at the top with a funnell, and mixe it well on all sides with stirring of it; serve it warme, and garnished about with the upper crust, cut as you will.

91. Small pies of fish.

Take out the bones of a carpe, and of an eele, mince the flesh with parsley, a small twig of thime, and some butter; after it is well minced, and seasoned with nutmeg, make a fine paste, and make up your pies of what bigness you will, fill them, cover them and endore them; upon the big ones you may put a chapitean; after they are baked, serve.

92. Pie of plices.

After they are dressed make up your pie of the bigness of your plices, and put them in, slitted onely on the top, and garnished with mushrums, sparagus, hartichocks, ca­pers, and hard yolks of eggs, all well seasoned [Page 176] with very fresh butter, salt, peper, minced parsley, and a slice of lemon, or of orange, co­ver, and bake it; when it is baked, mixe with it some yolkes of eggs allayed with verjuice, then serve.

93. Tourte of melts.

Whiten them well, and draine them, then make your sheete of paste, and garnish it with your melts of Carpes, mushrums, trouffles, capers, hard yolks of egges, bro­ken sparagus, bottomes of artichocks, salt, peper, parsley, and fresh butter; cover it, and bake it in the oven, or in a tourte panne. Endore it with eggs, if it be in flesh time; after it hath taken crust, give it vent; when it is baked, uncover it very neatly, cut the lid into four, put it round about, and serve.

1. Eggs farced.

TAke sorrell, alone if you will, or with o­ther herbs, wash, and swing them, then mince them very small, and put them be­tween two dishes with fresh butter, or passe them in the panne; after they are passed, stove and season them; after your farce is sod, take some hard eggs, cut them into halfs, a cross, or in length, and take out the yolkes, and mince them with your farce, and after all is well mixed, stove them over the fire, and put to it a little nutmegge, and serve garnished with the whites of your eggs, which you may make brown in the panne with brown butter.

2. Eggs with bread.

Take bread, crum it, and pass it through a straining panne, if you will, melt some but­ter, after it is melted, put it with your bread, and some sugar, then choose some very new layd eggs, as many as you have occasion for, and beat them well with your bread, sugar, butter, salt, and a little milk; for to seeth them, melt a peece of butter very hot, put your implements into it, and seeth it; for to give them a colour, passe the fire-shovell red hot over them, and serve your eggs sugred. [Page 179] You may make them ready in a dish, or in a tourte panne.

3. Eggs after the looking glasse, or an miroir.

Take them very new, melt a peece of butter in them very fresh, put in your egs and a little salt; when they are enough, put a little nut­meg on them, and take heed the yolks do not break, nor be too hard, then serve.

4. Egs with black butter.

Break very new layd eggs in a dish, and have a care that the yolks doe not break, put salt to them, make some butter brown in the panne, and seeth them in it; after they are enough, put a drop of vinegar in the panne, passe it over the fire, powre it on your egges, and serve.

5. Eggs with milk.

Break your egs, salt them, and sugar them if you will, beat them well, and mixe your milk with them; for to seeth them, melt a little fresh butter in a dish; after it is melt­ed, put your implements in it, seeth them, and give a colour with the fire shovell, when they are enough, sugar and serve.

6. Egges with sorrell.

Take very young sorrell, after it is very clean and drained, put it between two dishes with butter, salt, and peper, when it is well consumed, allay the yolk of an egge with it, and garnish it with eggs cut into quarters, or as you will, and serve.

For to keep your egs alwaies fresh, put them into fresh water.

7. Egges fried into slices.

Make them hard, take them out of the shell, and cut them into slices, then fry them with good butter, parsley, chibols minced, peper, gooseberries, or verjuice of grapes; after they are well fryed and seasoned, put them into a dish with a drop of vinegar passed in the panne. If the sauce is too shoort, put in it a drop of broth, then serve with nut­meg; if you will, mixe with it capers, mush­rums, broken sparagus, fryed before you mixe them, as also the mushrums, for it would not be good otherwise.

8. Eggs poached in water.

Take the newest you can get, boyl some water, and when it boyles, break your eggs in it, let them seeth a little, striking on the handle of the pipkin, lest they stick in the bottome, and that they burn, then take them out softly, and drain them. For to serve, make a brown sauce, or green, with a handful of sorrell, whereof you shall take out the juice, then melt a little butter, with salt, nutmeg, and the yolk of an egge, all well seasoned and allayed together; after this, you shall put your juice in them, and stir them, and serve forthwith.

9. Eggs with creame.

Break some eggs proportionably, take out half of the yolks, and beat them well with sugar and a little salt, mixe your cream with them, and seeth all in a pipkin, after it is sod, [Page 181] serve upon a plate, and sugar. If you will give a colour, you may doe it with the fire-shovel; and if you doe love sweet odours, you may put some.

10. Omelet of creame.

Break some eggs, take out half the whites, season them with salt and creame, and beate all well together, warm some butter, a little more than ordinary; and when it is enough, serve it in square, or triangle, or as it is, and sugar it well if you will.

11. Omelet of parsley.

Break your egs, and season them with salt, parsley minced small, and chibols, if you will, beat them well with butter, and make your Omelet; after it is made, you rowl it if you will, and cut it into round slices, garnish a plate with it, sugar, and serve as readily as you can.

12. Egges with verjuice.

After you have broken your eggs, season them with salt, and beat them well, take out the treads, and take out some embers, over which you shall turne them, in putting into them some butter, and verjuice of grapes beaten, and passed in the pan; when they are enough, serve, but have a care they be not too thick.

13. Egges with anchovies.

Cleanse well your Anchovies, and unsalt them, changing often their water or wine; take out the bone, and melt them in a dish [Page 182] with very fresh butter; when they are melt­ed, breake some eggs according to the pro­portion of your sauce; and after they are sod and mixed, serve them with a little nutmeg.

14. Eggs with cheese.

Take butter and cheese, and melt them to­gether, which you may doe easily, cutting your cheese very small, when they are melt­ed, break as many eggs as you think may seeth in what you have melted; after they are well beaten, put them over the fire, and stirre them as they seeth; and when they are sod not too thick, serve with a little nutmeg.

15. Egs mingled or stirred together.

Melt some butter with eggs in a dish, sea­soned with salt and nutmegge, when they are on the fire, stir them with a spoon untill they be enough, and serve.

16. Egs in the moon shine with creame.

Make a bed of butter in your dish, and break your eggs over it, after they are broken, season them with salt, then put some creame to them untill they be hidden, or some milk, so that it be good, seeth them, and give them colour with the fire-shovel red, then serve.

17. Eggs made in glasses.

Make a preparation like that of the egges with bread, and adde some cream to it, which be not lowre, and a little sugar, and a little of crummes of bread, then take some furne-glasses, put them on a plate near the fire, with a very little butter in them; when the butter [Page 183] is melted, put also your implements in these glasses, as they are before the fire they doe seeth, but as they do seeth, turn them; after they are sod, powre them out upon another plate, they will come out of the glasses the sharp and upwards; serve them thus, and gar­nish them with cinamon and lemon-peel pre­served.

18. Omelet farced.

Break your egges, and put more yolkes than whites, put to them some remnant of farces, if you have any, or make one of pur­pose, with all sorts of herbs according to your taste, and seeth it before you mixe it with your egges, season all with salt, and if you will, with sugar, beat it well, and seeth it with butter or lard, then serve your Ome­let sugred if you will and plate it square, or in triangle, or rowle it up for to cut it in­to slices.

19. Egges with snow.

Break some eggs, sever the whites from the yolkes, put the yolkes in a dish upon butter, and season them with salt, and set them upon hot cinders; beat and whip well the whites, and a little before you serve, powre them on the yolks with a drop of rose-water, and the fire-shovell over them, then sugar and serve.

Another way.

You may put the yolks in the middle of [Page 184] your snow, which is made with your whites of eggs whipped, and seeth them before the fire with a dish behind.

1. Turbot in Castrolle.

DRess it and emptie it under the bellie, slit­ting it there very neatly, or otherwise at the gills; put it into a panne with white wine, untill it steeps, and season it well with salt, peper, cloves, fine hearbs, as rosemarie, thime and onion, and let it seeth leasurely, least the flesh should break off from the bones; after it is sod, let it rest a very little, least it should take the taste of brasle; serve it garnished with flowers and parsly.

You may cut it before you seeth it thus.

2. Dab with short broath.

It is made ready the same way as the tur­bot, but that the short broath must not be of so quicke a taste, because it taketh salt sooner, being thinner; after it is sod, serve it with parsley upon it.

3. Wivers rosted on the gridiron.

They are dangerous, by reason of three [Page 187] prickles, which they have about the head, therefore when you dress them, remember to scrape them, and to cut off these thornes, and the head at the gills, whereat you shall also emptie them when they are thus dressed, and emptied, slit them on the top, and melt some butter, and frie some into the slits, with salt and clove, then see them on the gridiron; when they are rosted, make a brown sauce with fresh butter, salt, and peper, minced parsley, gooseborrids, or verjuice of grapes, and a drop of vinegar, stove them with your sauce, and serve.

4. Soales fried.

After they are dressed, drie them, and if they are big, slit them along the back, flowre them, and frie them in salat oile, or refined butter, when they are fried, powder them with salt upon them, and serve with orenge.

5. Salmon with short broth.

Emptie it at the gills, and slit it along the back, and put it in your short broth well sea­soned; when it is enough, serve.

6. Sturgeon with short broth.

You may serve it rosted on the gridiron, but in the second, you must put it with short broth, and serve it as the salmon, except that when it is sod you take two or three napkins plated, and put them over it bespread with parsley, and thus, you serve.

7. Grenost in Castrolle.

Although it is commonly served with short [Page 188] broth, yet for the second, it may be served in castrolle, which to doe, you must put it into a pipkin, season it well and garnish it with mushrums and troufles; have a speciall care that when it is sod, the flesh doe not break off from the bones.

8 Bescard with short broth.

Make it ready and serve it as the sturgeon, above.

9. Purpose with short broth.

It is served and made ready the same way, as the sturgeon and Beccard above, but that the seething of it is much longer; when it is enough, serve.

10. Purpose with ragoust.

Cut it in peeces, and rost it on the spit, as it rosteth, baste it with butter, salt, vinegar, and peper; after it is well rosted, baste it with another sauce made with butter and minced onion, then mixe all together, and stove it, mixe a little flower with it, and serve.

11. Flounders with ragoust.

They are made ready the same way, as in the discourse of the first courses of fish.

12. Sea Otter, with short broath.

Dress and prepare it for to put it with short broth, which you shall make ready the same way as that of the barbells; when it is sod, serve it dry with parsley in a napkin over it.

13. Sea Otter on the gridiron.

Dress and rost it; when it rosted make such [Page 189] a sauce to it as you will, so that it be of a quicke taste, and because those great lumps take hardly a taste, slit them or slice them on the top, stove it with it's sauce, so that it be almost imbibed, or soaked into it, then serve it, and garnish with what you have.

14. Ray fried.

After it is well dressed and cleansed, pickle it with vinegar well seasoned, and a little be­fore you serve, frie it with refined butter, or with salat oile; when it is well fried and crispe, set it a draining, and bespread it with small salt, then serve it whole, or the two sides set together again, with orenge.

15. Tenches with short broth.

After they are well scalded, you may put them with short broth, as above said, and serve them with parsley.

16. Allose with short broth.

You may also put the Allose with short broth, serving it with the scailes, well sea­soned with parsley in a napkin over it.

17. Allose rosted.

As it comes out of the short broth, put it on the gridiron; when it is rosted make a sauce like sauce Robert, and stove all toge­ther, but a very little, then serve, and if you will, put some capers to it.

Another way.

After it is scailed and dressed at the gills, well cleansed and dried, frie it in fresh but­ter, and rost it well, then slit it all along the [Page 190] backe, take out all the bones, and close it up againe, take the melt, and with store of good hearbs make a sauce something sharp because this fish is sweet of it self; put into it capers, anchovis, mushrums, and thicken your sauce with a few chippings of bread passed in the panne.

Or otherwise make a farce with sorrell well seasoned, and after it hath boiled a very little, serve.

18. Fresh cod.

Put it after the way of short broth, and let it boile but a very little, and take it out a­gaine; then let it rest, and cover it with a table-cloath or napkin, and when you will serve, draine it, make a sauce thickned, and serve with parsley.

19. Breame rosted.

After it is dressed, rost it on the gridiron, and butter it on the top; when it is rosted, make a sauce with fresh butter, parsley, and chibols; vinegar, salt, and peper, stove all together, and serve.

Another way.

You may put it with short broath, and then rost it, and after, a sauce with very fresh but­ter, parsley and chibols minced, passe all in the panne; and when you will serve, mixe with it some sorrel juice, and serve.

20. Pike with blew.

Dress it as it comes out of the water, and cut it, or let it whole, and in this last water, [Page 191] slit it all along the back, then put it in a ba­son, and take salt, vinegar, onion, peper, and lemon, or orenge peele good store, boile all together a very little, powre it on your pike, and presently it becomes blew; for to seeth it, boile your white wine well seasoned with salt, put your pike into it, and let it seeth; taste your short broth, if it be strong enough, and let the pike rest into it, untill it hath taken a taste, have a care that it doe not remaine too long in it, and in this case, take it out untill you be ready to serve; which you shall doe warme, with parsley, in a napkin.

21. Pike with sauce.

After it is sod as above said, take off the skin, and take a drop of your short broth, put it in a dish with half the yolk of an egge well allayed, some very fresh butter, and nutmegs let the sauce be well thickned, and well sea­soned with salt, chibols and peele, and if you will, put in it anchovis; but take heed it be­come not oilie, and serve your pike her.

22. Troutes with short broth.

Slit them proportionably to their higness, and give some strength to your short broth; before you seeth them, dress them at the gills, and pickle them; after which let them seeth leasurely, least the flesh leave the bones; af­ter they are enough, serve them with parsley in a napkin plated, which you shall cover with flowers in the season.

23. Troutes salmon'd.

Make them ready, and serve them as the common troutes above written.

24. Perches with short broth.

As they come out of the water, dress them at the gills, and put them in a short broath of white wine, well seasoned with all kinds, as peper, salt, cloves, lemon, or orenge peeles, chibols and onion; after they are sod, take them out, and take off the skin; make a sauce with a drop of your short broath, allayed with vinegar, the yolk of an egge, an onion in quarters, fresh butter, salt, and a very little of white peper, mixe all together readi­ly over the fire, powre it on your perches, and serve.

25. Lottes.

Make some water lukewarme, put them in it, take them out a while after, take off the slime with a knife, and thus you shall make them all white; then dress them, wash them, put them between two linnen cloathes, and drie them; set a side them which are bigge, and slit them on the top, for to serve to the oile or refined butter, with salt and orenge, serve.

26. Lottes in Castrolle.

Put your lottes in castrolle, and season them with butter, salt, beaten cloves, peper, peeles; a bundle of hearbs, verjuice, a drop of vinegar, and a very little broth; when they are ready, serve, and garnish, if you will, with [Page 193] anchovis, capers, mushrums, and any other garnish you have.

27. Carpe with blew.

The best sort of carpe is that with melt; take it alive, and season it for to put it with short broath, in the same manner as the pike above written in the 20^th article. If it is big, ye [...] may cut it into foure, or slit it along the backe, and put it in a bason into blew; if you will, seeth it in a fish kettle, put a leafe in the bottome, take your carpe with a clout, season it well with onion, peper, salt, cloves, peele, and all well wrapped in your linnen cloath, set it a boiling, the leaf under it, least it doe burne with much boiling, or that the linnen cloath sticke to the kettle; let not your short broth be altered with any thing, but let it be well seasoned with all what is fitting. When it is boiled leasurely, serve it with pars­ley in a napkin.

28. Carpe farcde.

Take up the skin over the back as far as the bellie, take out all the small bones, the tripes and melts, and take out of the head the gills and the tongue, then make a farce with a little flesh of carpe well minced, and sea­soned with as much butter as flesh, a little parsley, chibols, and a twig of fine hearbs; al­lay all with an egge, or mixe with it mush­rums, melts, or mussles, capers, and bottoms of hartichocks, chibols, and tongues of carps; put your farce into your carpe all along, and [Page 194] leave a hollow, for to put what you have fried; season all well, and close it up, seeth it in a bason, or in a castrolle, (which is a kettle made in the forme of a great tourte panne, or as a kind of dripping panne) or into a dish before the fire, with a drop of verjuice and a little broth, butter, and what you have remain­ing of your mushrums, troufles, or melts; stove all together leasurely, and, least it sticks, put some chibols under it with a little verjuice, and some yolks of eggs, allay the sauce, and serve.

The carpe thus farced may be put into fine, or puft paste, and garnish with what you have.

29. Smelts.

Take them very new, file them, and drie them well; when you are ready to serve, flowre and frie them, with oile, or butter, take off the rod, and powder them a little with small salt, and serve with orenge.

30. Plice.

This article is in the discourse of the En­trees, or first courses of fish.

Thus you are put in mind of what may be served, out of which you may choose what you like best, and intermingle pies or tourtes, proportionably to the dishes you have, obser­ving to serve a pie or tourte after six dishes of service.

1. Mousseron.

TAke it very new, take out the gravel, and wash it with water, or white wine, then put it in a dish with fresh butter well sea­soned with salt, white peper, chippings of bread, take heed it burns not to; after it is enough, put to it a little nutmeg, the juice of orange or lemon, then serve.

Another way.

Passe it in the panne with very fresh but­ter, parsley, a bundle of herbs, peper, salt, and stove it in a dish, or in a pot, and when you will serve, put some cream to it, or the yolk of an egge, or a few chippings of bread, a little nutmeg, and serve.

You may garnish it with what you will pro­portionably to the quantity you have.

2. Mushrums with creame.

Take them very new, and the smallest, for they are best, peele them dry, and wash them [Page 197] in water, and take them out forthwith, and draine them, cut the biggest; and, together with the smallest, fry them with fresh butter, parsley, chibols minced very small, salt, and peper, then stove them in a small pot untill you be ready to serve, and then you may put some creame to them, which when it hath boyled a little while, and the sauce being thickned, you may serve.

3. Trouffles.

Seeth them with a short broth, when they are sod, serve them in a plated napkin.

Another way.

Serve them the same way as the Mousseron, and put a little broth to them, some cream, and some juice; when they are cut very thin, and sod, serve.

Another way.

Peele them, and cut them very small, and very thinne, then passe them in the panne, and season them with a very little salt, be­cause they must boyl long with some broth, which you judge to be good; after they are sod, unfat them, and let the sauce be somewhat allayed, with some thickning, or with some chippings of bread, then serve.

Another way.

As they come out of the sand, wash them with white wine, seeth them with strong wine, much salt and peper, after they are sod, serve them with a plated napkin.

4. Eggs spunne.

You shall finde them in the Intercourses of the flesh dayes, and the way how to serve them.

5. Nulles.

Take four or five yolks of eggs, some very fresh creame, much sugar, a little salt, beat well all together, and seeth it on a hollow plate, or on a dish, passe the fire-shovell red hot over it, besprinckle it with sweet waters, serve and sugar, with sugar musked.

6. Omelet with creame.

Take store of yolks of egs, few whites, and a littl cream, some salt proportionably, beat all together, and a little before you serve, make your Omelet, and, if you will, sugar it, and serve.

7. Fritters.

Take four small cheeses, white and soft, six eggs, half a pint of flowre, and a little salt, b [...]at all together, and try it, for the cheeses are sometimes too soft, or too dry, &c.

8. Pets de putain.

Make them the same way, but that you must put a little more flowre; draw them out very small with the handle of a spoon; after they are fryed, serve them sugred, and be­sprinkled with orange flowers.

9. [...]ervelats of Eele.

Dresse your Eele, and slit it in two, take out the bone, beat well the flesh, and season it, rowle it up, and binde it; after it is bound, [Page 199] wrap it up in a small linnen cloth, and seeth it in a pot with wine, salt, peper, cloves, o­nion, fine herbs, and let the sauce be reduced to a short one; after it is well sod, unwrappe it, and cut it into very thin slices, then serve it dry, or with some sauce.

10. Melts of carp fryed.

Cleanse them well, and whiten them in water, and dry them, when you will serve, flowre and fry them; when they are fried, serve with salt and orange.

11. Melts with ragoust.

Whiten them in water, and put them in a dish with a drop of white wine, well season­ed with butter, salt, a bundle of herbs, pe­per, some juice of mushrums, a few capers and anchovies; after the sauce is allayed, serve with orange or lemon juice, and nut­megge.

12. Liver of Lotte.

Take it out of the fish, and put it into a dish with very fresh butter, a few of fine herbs, parsley minced very small, mushrums also small, of the best of your broths, minced capers, and an anchovie, when it is well sod, and the sauce allayed, serve.

Another way.

Fry it, if you will, and serve it with salt, juice of orange, or of lemon.

13. Gelee of fish.

Take some scailes of Carp, half a dosen of Tenches, three pints of white wine, seeth all [Page 200] well together with a little salt & cinnamon, and four cloaves, pass all into a napkin, that is, straine it, to have the juice out of it, and put to it one pound of sugar, take a do­sen of eggs, fry the whites of them; let your strainer be ready and very clean; warm your gelee, and when it is ready to boyl, powre in­to it the juice of five lemons, and the whites of your eggs; when it begins to boyl, powre it into the strainer, and strain it again, un­till it be very clear; put it after the naturall upon a plate or in a dish, and serve.

14. White meat.

Make it of the remnant of your gelee, and put into it some stamped almonds, and a drop of milk, strain it, and make it into white meat. and when it is cold, serve.

15. Green gelee.

It is made the same way; pass it with a very little juice of beets, and serve cold.

16. Artichocks fried.

Cut them as for to eat with peper, cut off also the sharp ends, and whiten them in warm water, then set them a drying, and flowre them for to fry when you have occa­sion; serve them garnished with fryed parsley.

17. Sparagus with white sauce.

As they come from the garden, scrape them, and cut them equally; seeth them with wa­ter and salt; take them out, as little sed as you can, it is the better, and set them a drain­ing, [Page 201] then make a sauce with fresh butter, the yolk of an egge, salt; nutmegge, a small drop of vinegar; and when all is well stirred to­gether, and the sauce allayed, serve your spa­ragus.

18. Sparagus with creame.

Cut them into three, and when you have whitened them, fry them alike well seasoned; after they are fryed, put your creame in, and stove them wlth it; if the sauce is too thin, put some yolks of eggs in it for to thicken it, and serve.

19. Celeris.

It is eaten with peper and salt, or with oyl, peper, and salt.

20. Coliflowers.

Dresse and whiten them, seeth them with butter, water, and salt; after they are sod, set them a draining, and make a sauce as for the Sparagus, then serve.

21. Gammon of fish.

Take the flesh of many carps, with a little of Eele, mince well all together, season it with butter, and gather it together in the form of a gammon, fill up the skins of your carps with it, sow them up again, and wrap them up with a very fat linen cloath; seeth them in a pot with half wine, and half water, well seasoned with salt, &c. consume well your sauce, after they are sod, take them out, and unwrap them all warm.

[Page 202]You may serve them warme and cold, and garnished as a gammon.

22. Tortoise with ragoust.

One may eat them at all times, you may make any thickning with them, and you may use them for potages, for to garnish, and for many other things.

1. Skirrets.

BOile them a very little, then peele them for to boile in brown butter after they are fried, serve.

Another way.

For the flesh days, make a past liquid enough with eggs; a little salt, and a little flowre; for to make it more dainty; mixe with some soft cheese and white (a petits choux) dip your skirrets into it, frie and serve them.

Another way.

For to frie them in Lent, allay your meale with a little milk or verjuice, and more salt; dip your skirret in this, and frie them in re­fined butter, for the better; If you will, gar­nish [Page 204] them with fried parsley, which to frie, when it is very cleanr and drie, you throw it into your frying pan very hot, then take it out forthwith, and set it before the fire, so that it be very green; serve your skirrets with the parsley round about.

2. Pappe of flowre of wheat.

It is made the same way, as that of flowre of rice, and they will seeth as much the one as the other. For to make them, allay them with a very little milk and salt, out of Lent put some yolks of eggs to it, a little butter, and some sugar; seeth it leasurely, so that a graitin may arise, serve, and suger.

3. Hops.

Cleanse them well, and leave nothing but the green, boile it a little while in water, then draine it, and put it in a dish with a little butter, a drop of vinegar, a little of your best broath, some salt and nutmeg; stove it for to use it in garnish, or for some other thing.

4. Lettice.

For to garnish with them all kinds of po­tages, be it of pullets, of pigeons, of pease-broth, of hearbs, or of health, whiten them well, and wash them; stove them in a pot with some of the best of your broths; In the flesh dayes, season them with what is fat; In the leane dayes, season them with butter, and when they are sod, cut them into halfes, and garnish your potages with them, and serve.

5. Pompkin.

Slice it very thinne, and frie it with butter; when it hath gotten a good colour, stove it between two dishes, with an onion, or a chi­bol sticked with cloves, salt, peper, and ver­juice of grapes, if you have any; when it is enough, serve.

You may also put it with creame.

Another way.

Cut it into great peeces, and seeth it in a pot with water, when it is well sod, take out the water, straine your pompkin, and frie it with butter, and an onion minced very small; season it with a drop of verjuice, and with nutmeg, and serve.

Another way.

After it is strained as abovesaid, put it with very fresh butter, and let it melt with the pompkin, some sugar, and almonds, put your implements into a sheet of fine paste, in the forme of a tourte, and bake it; when it is baked, sugar it, and serve.

Many doe put peper to it; put a very little salt to it; you may garnish it with preserved lemon peele cut into slices.

6. Parsnips.

Cut off the strings of them, wash them well, and seeth them; when they are sod, pare them, and cut them as you will; put them in a dish with very fresh butter, salt, nutmeg, and a drop of broth, or a drop of vinegar, or of verjuice; stove all together, [Page 206] and stirre it well; thus you will finde your sauce allayed, then serve.

Another way.

Make them ready as the skirrets above, and serve them with juice of ofence, or verjuice, and a little salt.

7. Sersifis.

Seeth them as the parsnips, after they are sod, make the sauce alike, and serve.

You may serve them fried.

8. Carrots.

Cleanse and seeth them; when they are sod, pare them, and cut them into very thinne round slices, frie them with fresh butter, an onion minced, some salt, peper, and vinegar; then serve.

9. Red beets (or Beete-radish, or red parsnips.)

After they are well cleansed, and well sod in water, or in the cinders, pare them, and cut them into round slices; frie them with a min­ced onion, wel seasoned with a drop of vinegar and good fresh butter; when they are well fried, serve.

Another way.

After they are sod or baked, cut them as a­bove, and put them with oile, vinegar, and salt, then serve.

10. Jerusalem hartichocks.

Bake them in the embers; after they are well baked, pare, and cut them into round slices; frie them with very fresh butter, an onion, [Page 207] salt, peper, and vinegar; when they are well fried, serve with a little nutmeg.

11. Cowcombers.

Pare and cut them into round slices, frie them with very fresh butter; after they are fried, put in an onion, some salt and peper, and let them stove well on the chaufing-dish, then serve with the yolks of eggs, if you will.

Another way.

For to preserve or pickle them, take them very young, and very small; whiten them in fresh water, and draine them; then put them into a pot with salt, peper, and vinegar, co­ver them well, and doe not forget cloves.

Another way.

Cut them very thinne, then put them with onion, salt, peper, and vinegar; after they are well pickled, draine them, and for to serve them, put some oile to them, and serve them in salat.

12. Turnips.

Scrape them, whiten them, and seeth them them with water, butter and salt; after they are enough, put them in a dish with very fresh butter; you may put in some mustard; serve with nutmeg.

13. Aples fried.

Pare and cut them into round slices, and frie them with very fresh butter; when they are fried, serve, making a broth with a little nutmeg.

Another way.

Cut them into halfes, take out the seeds, and all what is about; serve them under the skin, and put them in a dish with butter, su­gar, and water and a little cinnamon, let them seeth thus; when they are enough, serve them sugred.

14. Sparagus fried.

Break them, cut them into small peeces, and wash them; after they are drained, frie them with very fresh butter; and season them with salt, peper and minced parsley; after they are fried, stove them on a chaufing-dish with an onion sticked with cloves, and a drop of broth, then serve with nutmeg.

You may also put some creame if you will.

15. White succory.

Whiten it well in water, and draine it, then tie it, and seeth it in a pot with water, butter, and salt; when it is well sod, take it out, and draine it againe; afterwards you shall stove it on the chaufing-dish, with but­ter, salt, nutmeg, and a drop of vinegar; when you are ready to serve make a sauce thickned, and serve.

Another way.

After it is whitened, prepare it into a salat, with salt, vinegar, and sugar, then serve.

16. Cardes of beetes.

Take off the strings, and whiten your cardes in fresh water, then seeth them in a pot, or a [Page 209] kettle with water, butter, a crust of bread, and some salt; when they are sod enough, take them out, and set them a stoving in a dish with some butter, untill you be ready to use them, and then warme them, and fit them on a plate, then make a sauce allayed with very fresh butter, a drop of vinegar, and some nutmeg, then serve.

17. Cardes of hartichocks.

Choose the whitest, take out the strings, and whiten them; after they are whitened, seeth them with salt and water, a peece of butter and a crust of bread; when they are sod enough, garnish your dish, and make a white sauce, and serve.

18. Pease passed.

Steepe your pease, wash them well, and seeth them in hot water; and fill them againe with it; after they are sod, bray them, and passe them through a straining panne, take some of the thickest pease broth, and stove it on the chaufing-dish, with butter, salt, and an onion whole sticked with cloves, then serve.

You may serve, and frie pease whole, with very fresh butter, salt, minced onion, peper and vinegar, In lent garnish them with her­rings.

19. Trouffles of Entree (or first course.)

Cleanse them well, peele them, and frie them with very fresh butter, an onion sticked with cloves, a little minced parsley, and a [Page 210] drop of broth; stove them between two dishes, and the sauce being a little thickned, serve.

1. Salmon pie.

AFter your fish is dressed, lard it with Eele or Carp, seasoned with peper, salt, and beaten cloves, then put it in paste, and over it a bay leaf, and good fresh butter, or beaten lard, according to the day as you will use it; besprinkle it with lard, with a drop of vinegar, and close it up after the form of the fish; after it is baked, serve it warme or cold.

The pies of Troute, Becare, Carp, and Stur­geon, are made up alike.

2. Pie of Dab.

Dress your Dab, and slit it on the top; if you will, lard it with Eele well seasoned, then dresse up your pie according to the bignesse of your Dab, and put it in it, well seasoned with salt, peper, cloves, fine hearbs, mush­rums, morils, a little parsley fryed with fresh butter, mousserons, bottomes of artichocks, [Page 215] broken sparagus, and good fresh butter, co­ver it with open work, and if you will, en­rich it with some works, and bake it; after it is baked, and well fed, serve it with a sauce made with verjuice of grapes, and yolkes of egges.

The pies of Turbot, Trout, and Plice, are made the same way.

3. Eele pie.

Dresse them, cut them into round slices, and season them, make up your pie, and fill it up with eeles, hard yolks of eggs, mush­rums, troufles, if you have any bottomes of artichocks, and good fresh butter; serve it uncovered with a white sauce, made with yolks of eggs allayed in verjuice, and a drop of vinegar; lest it should fall down, bind it with butter'd paper; when it is baked, take the pa­per off.

4. Pie of fresh cod.

Make it as that of Dab, and serve it warm.

5. Pie of Carp without bones.

Farce it the same way as for a first course, and make your pie up, put it into it garnished with what you will; bake it covered; after it hath baked two houres, serve it uncovered with a white sauce.

Another way.

Cut your Carp into peeces, and put it into paste, made up and seasoned with what you have; bake your pie, and serve it uncovered with a white sauce.

6. Pie after the Cardinal's way.

Take the flesh of carpe and of eele, mince them well with butter, and season with salt, peper, fine hearbs, and a few mushrums, then make up your pies, as small as you can; fill them up, cover, and endore them, and bake them, then serve.

7. Pie of flounders.

After they are dressed, slit them, and put them in your sheet of paste, season with salt, peper, beaten clove, mushrums passed in the panne with brown butter, fresh butter, and all what you have, cover it, bake it, and binde it with buttered paper; when it is baked, serve with a white sauce, nutmeg, a chalotte, the juice and slices of lemon, or of orenge.

8. Pie of grenost.

After it is dressed, slit it, and put it in your sheet of paste, seasoned with salt, peper, fresh butter, mushrums, trouffles, mousserons, moril­les, parsley fried and bottomes of hartichocks; after the pie is made up & bound with butter­ed paper, bake it, after it is baked, serve it un­covered with a white sauce, or any other al­laying you have.

9. Pie of soales.

It is made the same way as that of dab, be­cause it is of the same kind of flesh; It is eaten warme.

10. Pie of soales half fried.

Passe them half in the panne with butter, take out the bone, and farce them with what [Page 217] you will, as mushrums, capers, trouffles, mousserons, bottomes of hartichocks, fresh butter, all passed in the panne with parsley and chibols minced very small; put them in­to paste made up, or into a sheet of puft paste, which you shall put in a tourte panne, and over it the remnant of your farce, in stead of garnish, with yolks of eggs, and very fresh butter; cover up your pie, and give it vent, a while after it is in the oven; when it is bak­ed serve it with what sauce you will.

11. Pie made up with hash of eele.

It is made the same way as that of carpe, but that because the flesh of eele is fatter than that of carpe, it must not be allayed with but­ter, as that of carpe; onely mixe them toge­ther, and season them well with salt, peper, a [...]ew of fine hearbs, then make a bed there­with, and over it put mushrums, morilles, trouffles, and a little parsley minced, passed in the panne with butter, and over all that the remnant of your hash; then shut up your pie, and bake it; after it is baked, serve it with a white sauce.

12. Tourte of flounders.

It is made the same way as the pie of floun­ders, above mentioned.

13. Tourte of new oisters.

After your oisters are cleansed and white­ned in warme water, passe them in the panne with very fresh butter, parsley, and minced chibols, and mushrums, all well seasoned; [Page 218] put all into a sheet of what paste you will, and garnish with hard yolks of eggs, bot­toms of hartichocks, morilles, broken spara­gus, all well fried; cover up your tourte, and bake it; after it is baked, serve with good sauce, which you shall make thus; paste in the panne two or three chibols whole, salt, peper, a drop of verjuice or of vinegar, then when it is brown, mixe with it two yolks of eggs well allayed with verjuice, take out the chibols, and put your tourte boiling hot, with a little nutmeg, stirre it a little, and serve it uncovered.

14. Tourte of liver of lotte.

After it is whitened a very little in warme water, very cleane, and dried, put it into a sheet of paste, then frie mousterons, morilles, trouffles, broken sparagus, a little parsley minced, bottoms of hartichocks, cardons, or cardes sod, and yolks of eggs, all well sea­soned; and in such a proportion as your tourte may not change it's name, and that the gar­nish may not exceed the principall, bake it, when it is baked, serve.

15. Tourte of laictances of carpes.

It is made as that of lottes here under, with such garnish as you have.

16. Tourte of lotte.

Whiten it well with water warme enough, for to take off the slime, untill it be white, then cut it into round slices as far as half the head, put it into a sheet of paste with salt, pe­per, [Page 219] beaten cloves, capers, mushrums, hard yolks of eggs, bottoms of hartichocks, parsley, chibols well minced, and upon, very fresh butter, shut it up with a sheet of puft paste, if you have any; When it is baked, serve it uncovered with a white sauce, and garnished with the lid cut into foure.

17. Tourte of carpe

It is made and seasoned a like with that of lotte, but that it must not be scalded, but well scailed.

18. Tourte of crawfish.

Seeth them with salt, peper, and very little vinegar, take off the feet, and the taile, then dresse them, and passe them in the pan with very fresh butter, mushrums, and all what you have to put in it, not forgetting some parsly minced, season all well, and put it in what paste you will, fine or puft; after it is baked, serve it with a red sauce, which you will make, if you stamp some bones of craw­fishes, and after you have strained them through a linnen cloth, mixe them with some broth, some yolks of eggs, a drop of verjuice, and a little nutmeg; put this sauce in your tourte as it comes out of the oven, and ready to serve, then serve it uncovered.

19. Tourte of frogs.

Passe the great legs in the panne with good butter very fresh, mushrums, parsley, harti­chocks sod and cut; and capers, all well sea­soned, put it into a sheet of fine or puft paste, [Page 220] and bake it; after it is baked, serve uncovered with a white sauce.

20. Tourte of tenches.

Scald them, and cause them to become white, then dresse them, and cut them into round slices, put them into your sheet of tourte, or pie, make it up and garnish with all what you have, as very fresh butter, ca­pers, and minced parsley, bake them; after they are baked, serve with a white sauce, and a little nutmeg.

21. Tourte of butter.

Melt a peece of butter; after it is melted, put some sugar in it, and some stamped al­monds with a little creame or milke allayed with flowre sod, then make a sheet of fine or puft paste, put your implements into it, make a brimme about it, bake it and serve it sugred, and with sweet water, if you have any.

22. Tourte of spinage.

Take spinage leaves, cleanse and whiten them: after they are whitened, draine them, and mince them very small, after they are minced, allay them with some melted butter, salt, sugar, and the weight of a macaron of stamped almonds; then put all in your sheet of paste and bake it; after it is baked, serve it sugred, and if you will, garnished about the dish with lemon peele preserved.

23. Tourte of meloone.

Grate your meloone, and stampe it in a [Page 221] mortar; melt some butter, and put it with sugar, a corne of peper, salt, and a macaron, mixe all together, garnish your sheet with it, and serve it sugred.

24. Tourte of pistaches.

After your pistaches are peeled, beat them, and least they become oily, besprinkle them with flower of orenge water, or other sweet water; melt as much butter as there is of pist­staches and take as much sugar, a little salt, and the crummes of white bread fried, and a drop of milke, and all being well allayed to­gether, put it into a sheet of fine paste, make the tourte and the sheet very thinne; bake it, sugar it, and serve it warme, and besprink­led with what sweet water you will.

25. Tourte of Almonds.

It is made the same way, but that for to besprinkle it, you must use milke in stead of sweet waters.

26. Tourte of pompkin.

Boile it with good milk, passe it through a straining panne very thicke, and mixe it with sugar, butter, a little salt; and if you will a few stamped almonds; let all be very thinne, put it in your sheet of paste, bake it; after it is is baked, besprinkle it with sugar, and serve.

27. Tourte of peares.

Pare your peares, and cut them very thin, seeth them with water and sugar; after they are well sod, put in a little of some very fresh [Page 222] butter, beate all together, and put it in your sheet of paste very thinne; binde it, if you will, and bake it; when it is baked be­sprinkle it with water of flowers, sugar it, and serve.

28. Tourte of creame.

Take very new creame, and allay it with a few beaten almonds, some sugar, and a little milke pappe well sod; let all boile together a very little, and when all this is cold, put it in your sheet of paste, and bake it; after it is baked, sugar it well, and if you will, put muske to it, and serve.

29. Tourte of apples.

It is made the same way as that of peare.

30. Tourte of franchipanne.

Take the fairest flowre you can get, and allay it with whites of eggs; presently take the twelfth part of your paste, and spread it untill you may see through it; butter your plate, or tourte panne, spread this first sheet, dresse it up, butter it at the top, and doe the same to the number of six, then put what creame you will, and make the top as the bottome to the number of six sheets; bake your tourte lea­surely; after it is baked, besprinkle it with water of flowers, sugar it well and serve.

You must have a care to worke up your paste as soone as it is made, because it drieth up sooner then you are aware, and when it is dry, it is unusefull, because your sheets must [Page 223] be as thinne as cobwebs, therefore you must choose a moist place.

31. Tourte of whites of eggs.

After they are well beaten, season them with a little salt and sugar, melt some fresh butter with milke, mixe all together, then put all into your sheet of fine paste; bake it; when it is baked, serve it warme and sugred.

32. Tourte of yolks of eggs.

Allay together some butter, five yolks of eggs, some sugar, two macarons; a little salt and milk; make up your tourte with them, and bake it, when it is baked, serve it sugred with lemon peele very thinne over it.

33. Tourte of Massepin,

For to make it full, glased, and broad as a plate; take halfe a pound of almonds, and a quarteron of sugar; beat your almonds, and put some sugar in; spread your paste, worke it low enough, and bake it on a hollow plate, upon a small fire; make a creame with milke, whereof you will finde the making hereafter; fill up this paste with it about the thickness of half an inche; bake it, and passe the fire-shovell over it; put over it, either cherries, or strawberries, or rasberies, or gooseberries, or verjuice, or preserved apricoks, a little more then half; after it is filled, put it in the oven againe, and make a glasing with the half of the white of an egge, and six times as much sugar well beaten together; when you are ready [Page 224] to serve, powre it over your tourte, and give is a quick fire and little, then serve upon a plate.

For to make the creame of which mention is made above, allay a very little flowre with a quart of milk, seeth it well, and let it be very thinne; then put a little butter in it, four yolks of eggs, and two whites well bea­ten; stirre well all over the fire, and mixe with it a very little salt and sugar, about half the quantity of your cream.

For to make it green, put in it some beaten pistaches, or some of the grating of lemon peele preserved.

You may serve your tourte glased without consits, and at the fruit, as well as at the in­tercourse.

1. Butter melted.

WHen it is cheap, you may buy a quan­tity, and melt it for to use it upon oc­casion; which for to doe, put it into a pan, let it melt leasurely, until the cream go to the bottom, and that it becomes clear at the top; put it into a pot, and when it is cold, keep it for your use.

2. Artichocks.

Cut off the choak, and what is too hard a­bout them (that is called artichocks in bot­toms) steep them in fresh water for to whiten them, drain and dry them; after this, put them into a pot with salt, peper, vinegar, melted butter, clove, and some bay leaf; cover them well, and keep them untill you have [Page 226] use for them; and then unsalt them in luke­warm water; after they are unsalted, seeth them with butter, or some peece of lard, or some fat; after they are sod, serve them with a white sauce or garnished.

3. Cowcombers.

Take them very small, whiten them in fresh water, and stick them with cloves, then put them in a pot with salt, peper, vinegar, and bay leafe; cover them so close that no aire may get in, and serve them in salat.

4. Purslaine.

It is pickled as the cowcomber, and you may serve them together.

5. Lettice.

Choose the hardest, and take off the great leaves, whiten them in fresh water, and drain them; when they are drained, stick them with cloaves, and season them with salt, pe­per, vinegar, and bay leaf; cover them wel, and when you will serve them, unsalt them, then seeth them, and use them for garnish, or for salat.

6. Troufles.

Boyl them with the best strong wine you can get, salt, peper, and clove, then take them out, and put them in a pot with salt, peper, vinegar, cloves, and some bay leaves; cover them well; when you will use them, un­salt them, and seeth them with wine, and serve them in a plated napkin.

7. Red beets, or red parsnips.

Wash them very clean, and seeth them; when they are sod, peel them, and put them in a pot with salt, peper, and vinegar, for to use them when you will.

8. Sparagus.

Put them in a pot with melted butter, vi­negar, salt, peper, and cloves; cover them well, and for to use them, unsalt them; when they are unsalted, seeth them in hot water; when they are sod, serve them with a white sauce, either for to garnish potages, or for salat, or for pastry work.

9. Green pease.

Take them as they come out of the cod, fry them with butter, and season them well, as if you would eat them then, but do not fry them so much; then put them into an earthen pot, season them again, and cover them well; put them in a cool place, and when you will use them, unsalt them, and pass them in the panne, as before.

10. Succery.

Tie it, and whiten it in sand; when you think that it may be kept, cleanse it well, and put it in a pot with salt, peper, a little vinegar, and rosemarie; when you will use it, unsalt it, to serve it for salat, or for to seeth it for to garnish, or for to farce.

11. Mushrums.

Take the hardest and the reddest you can get, fry them whole with butter, as for to eat presently; after they are fryed and well sea­soned, [Page 228] put them in a pot with more seasoning of butter, and a drop of vinegar, untill they steep; cover them so that no air may get in; for to use them, steep them in severall waters lukewarm, then fry them, as if they were but newly gathered.

Another way.

Take the biggest and largest, whiten them in their water between two dishes, and draine them; after that, pickle them with vinegar, salt, peper, and lemon, or orange peel; after they are pickled a while, take them out and fry them with refined butter, and a little flowre; after they are fryed, put them into another pickle, if you will keep them long.

You may use them for garnish, or for frit­ters, or for to farce.

12. Cabidge.

Take the hardest, and slit them into four on the side of the stalk, then whiten them in fresh water, and dry them; put them into a salting tub, or into a pot, with salt, peper, vinegar and bay leaves, or a little rosemary▪ You may stick them with cloves, and when you will use them, unsalt them in lukewarm water, for to put them in the potage, and not for salat; when they are sod, serve.

13. Soales.

Take them very new, and cleanse them; if they are big, slit them on the top, and flowre them after you have dryed them, then fry them halfe with butter or oyle, and put [Page 229] them neatly into a pot, with salt, peper, beaten clove, lemon, or orange peele, and vinegar; cover them well, and for to use them, take them out of the pot, and steep them in water; when they are unsalted, fry them with butter, or oyl for them that love it; forget not to flowre them well; and serve them with orange or lemon, or, if you will, after you have passed them in the panne, open the bone, and put them with ragoust; which for to doe, put in some capers, anchovies, mushrums, troufles, and all what you can get; then stove or soak them, and serve with a sauce thickned, and the juice of lemon or of orange.

14. Oysters,

Take them our of the shell, and whiten them, or as they are, put them into a pot, and season them with salt, peper, beaten cloves, and some bay leaves, cover them well, or if you will you may put them into a barrell; when you will use them, unsalt them; you may garnish with them, or make fritters, or fry them.

15. Combes salted.

Let the blood be well taken out, and put them in a pot with melted salt, peper, cloves, a drop of vinegar, and some bay leaves, co­ver them well, and set them in a place which is neither cool nor warme; when you will use them, take what you have need of, unsalt them in lukewarme water; and change them [Page 230] very often, when they are well unsalted, boyl some water, and scald them; when they are very clean, seeth them with broth, or with water; when they are almost enough, put a bundle of herbs with butter or lard, and a slice of lemon: After they are well sod, use them for to garnish what you will with them.

1. Cardes of Artichocks.

CHuse the whitest stalkes, cut them half a foot long, take all the strings out, steep them in fresh water, and change them two or [Page 231] three times; whiten and drain them, put them in a pot, and salt them; when they are salted, melt, and refine one pound of butter, and powre it over them, for to set them up, and use them upon occasion.

2. Palats of beef.

Salt them, as they come out of the head, and set them up untill you have occasion to use them; then unsalt them; after they are unsalted, seeth them, and take the skin off, and the barbillons, then cut them into peeces, or into slices; put them with ragoust, or garnish with them, all what you have to garnish, even the Pastry work, wherein they may be very usefull.

3. Tongues of mutton.

As they are taken out of the head, salt them; when you will use them, unsalt, and seeth them; after they are sod, dress them neatly, slit them, and put them on the grid­iron, with crums of bread and salt; after they are rosted, make a sauce with verjuice, a drop of vinegar, minced parsley, chippings of bread, a little of pot broth, and stove or soak them, then serve.

4. Pullets pickled.

After they are dressed, cut them into halfs, and dry them well, flowre them, and fry them half, then put them in a pot with salt, peper, vinegar, and fine hearbs; cover them untill you will use them; and then unsalt them in fresh or lukewarme water, which is the best; [Page 232] when they are unsalted, dry them, and flowre them, then fry them; after they are fryed, serve, and if you will have them to make a shew; you must make an allaying with egges and flowre, fry them, and put them in sauce with juice of orange.

5. Rammes stones.

Take off the first skinne, and flit them on the top, to make them take salt; put them in a pot, and set them in a coole place; for to use them, unsalt them, and seeth them, then use them how you will.

6. Young pidgeons.

After you have flatted them well, dry them, flowre and fry them, then put them in a pot; with vinegar, peper, cloves, and fine hearbs; when you will use them, unsalt them, for to put them with ragoust, or with potage, or into paste, or for to serve them pickled.

7. Salt butter.

Wash it well in fresh water, and draine it, then put it into an earthen panne, and knead it with white salt, clove, and some bay leaves, and some aniseed stamped, if you will; after this, put it into a pot, and cover it well with paper or parchment, after you have taken out the water that comes out of it, set it in the cellar, and use it.

1. Potage of Crawfish.

Serve it with pease broth.

2. Potage of hash of carpes.

With pease broth and almonds.

3. Potage with hearbs.

With a very little of pease broath.

4. Potage of tenches farced with turnips.

With fried flowre, and a little of pease broath.

5. Queen's potage.

With broth of carpe, or of other fish mixed [Page 237] with pease broth and almonds.

6. Princesse's potage.

It is made with pease broth, which you seeth with the bones of carpe.

7. Potage of tortoise.

With a little of pease broth.

8. Potage of mushrums.

With pease broth.

9. Potage of soales.

With pease broth.

10. Potage of smelts.

With good broth mixed with almonds.

11. Potage of sparagus.

With pease broth and hearbs.

12. Poge of haslets.

Take it out of the best broth.

13. Potage of lettice.

With pease broth, or coleworts.

14. Potage of cabidge with fried bread.

With a little pease broth.

15. Potage of cabidge or coleworts with milke.

With a little pease broath, and much butter.

16. Potage of cabidge or coleworts with pease broth.

Put in your pease broth an onion sticked with cloves, peper, and salt; when it is en­ough, serve it well garnished with your ca­bidge or coleworts, and some peece of fried bread, which shall have boiled with it.

17. Potage of pumpkin.

Seeth well your pumpkin, so that it be more thickned then ordinary, then frie a chi­boll with butter, and put it in it with salt, and serve with peper.

18. Potage of pumpkin with milke.

After it is well sod, passe it through a strain­ing panne, and leave not much broth in it, because of the milke which you must put in it; when it is well seasoned with milke and a little butter, stove or soak your bread, and serve with peper if you will.

19. Potage of turnips with white broth.

Scrape your turnips, and put them in a pot with water; when they are well sod, season them with salt, and a bundle of hearbs; when you will take up, take it from off the fire, put in some butter very fresh, and stirre it off the fire, and doe not put it to it againe, then serve with a little almond broth over it.

20. Potage of turnips fried.

Scrape them, and cut them in two or other­wise, whiten, and flowre them; after they are dried, frie them, and seeth them in water, with a little peper, and an onion sticked with cloves; when you will take up, if your broath is not thickned, you may put in it a little flowre fried, with a drop of vinegar, then serve.

21. Potage of pease broth.

Take the cleerest, and put it in a pot, then frie some sorrell, chervell, and a little parsley, [Page 239] with some butter, put all in a pot, seeth it well and season it well; stove your potage, and serve it with parsley roots sod with it.

22. Potage without butter.

It is made with great store of hearbs well seasoned, and sod with a crust of bread; stove or soake, and serve.

23. Potage of profiteoles, or small vailes.

Take it out of many broths, then open six loaves made of purpose; make a hole on the top, and take out the crum; frie them with butter, and fill them with melts of carps, mushrums, broken sparagus, and observe, that they must be sod before you fill them. After they are full, stove or soak them leasurely up­on your potage, which you shall garnish with melts, mushrums, broken sparagus, and serve.

The potage of onion is made the same way as that out of Lent.

24. Potage of mussles.

It is made the same way, as that out of Lent, but that you put no eggs to it; you may put in it some almond broath, or of some ra­goust, serve it garnished with mussles.

25. Potage of frogs.

Break the bones, and trusse them up, then whiten them, and draine them; put them in a dish, untill you have made some pease broth, frie into it a little parsley minced, with butter; after they have boiled, put them into your [Page 240] broth, and take them out foorthwith; allay a little sastron, and put it in your pot, stove or soak your bread, garnish it with your frogs, and serve.

26. Potage of grenosts.

It is made the same way as out of Lent.

27. Potage of salmon with a sweet sauce.

Cut it into slices, and pickle it, passe your slices in the panne with butter, sticke them with cloves, and put them between two dishes with some butter, a bundle of herbs, sugar, wine, a little salt, and peper well beaten; stove or soak them, then drie your bread, and stove or soak it also with some other broth; garnish it afterwards with your slices of sal­mon, the sauce over it, and garnished, if you will, with figgs or prunes of brignoll.

28. Potage of bran.

It is made as that out of Lent, but that you put no eggs to it.

29. Potage of frogs with almonds.

It made as that out of Lent, but that no eggs are put in it.

30. Potage of hops.

Make some pease broth, and set it a boiling, passe a few good hearbs in the panne well minced, and put them in your pot, let your hops boile in it, after it is whitened; a little before you serve it, take it up, and put it with butter, salt, nutmeg, vinegar, and very little broth; when it is well seasoned, stove or soak [Page 241] your bread, garnish it with your hops, fill your dish, and serve.

31. Potage of parsnips.

It is made as in the leane dayes out of Lent, but that you make it with pease broth with­out eggs.

32. Potage of leeks with milke.

Cut your leeks very small, whiten them, dry them, and seeth them with cleere pease broth; after they are sod, put in some milke, peper, salt, clove; stove or soak your bread, and garnish it with your leeks, then serve.

33. Potage of broken sparagus.

Break or cut your sparagus, and frie them with good butter, salt, peper, parsley, and minced chibols, stove well all together, then make a pease broth, or of potage of hearbs, which you shall straine; stove also your bread, and garnish it with your sparagus, then serve. You may put in it the juice of mushrums, and mushrums with ragoust.

34. Potage of coliflowers.

Dress them, and whiten them in fresh water, then put them in a pot with good broth, or with pease broth, well seasoned with butter, salt, and an onion sticked with cloves; After they are sod so that they be not broken, stove or soak your bread, garnish with your coli­flowers, and serve. You may put in some milk and peper.

35. Potage of fideles.

Seeth them with water or milke; after they [Page 242] are sod, and well seasoned, take out a part of them for to frie, and make a potage with the remnant, with butter, salt, peper, onion sticked, then take up and serve.

36. Potage of rice.

It is made as that of the fideles, let it seeth untill it be well burst, then serve.

37. Potage of tailladins.

It is made alike, but that after they are sod, you may put to it a very little saffron, and some very fresh butter; you may put in some milk also, for to make them liquid, and when all is well seasoned, serve.

38. Potage of Barnicle with ragoust.

You shall finde it in the leane potages, and shall make it alike, but without eggs.

39. Potage of Barnickle with turnips.

After it is dressed, lard it with eele, and rost it a very little, or passe it in the panne with butter, then put it in a pot with water, some pease broth, and a bundle of hearbs; when it is almost sod, passe some turnips in the panne, put them with your barnickle, and season it well.

For to thicken your broth, passe a little flowre in the panne untill it be brown, and allay it with a drop of vinegar; put it in your pot, and when it hath boiled a very little, stove your bread with your garnish, and serve.

40. Potage of leeks with pease broth.

When they are whitened in fresh water, [Page 243] put them with your pease broth, some capers, and season them well, after they are sod, stove or soak your bread, garnish it with your leeks, and serve.

41. Potage of flounders.

Stove or soak your bread with the best of your broths, and garnish it with your floun­ders, fried in the panne, and put with ragoust, together with mushrums, capers, and broken sparagus, then serve.

42. Potage of rougets.

Dress them, and put them in a pipkin, with a bundle of hearbs, a little white wine, and well seasoned; stove or soak your bread with other broth, and garnish it with your rougets with their sauce, then serve.

43. Potage of lentilles.

After they are well sod, and seasoned with butter, salt, and a bundle of hearbs, take up, and serve.

You may put them upon the potage with some oile, after they are salted.

Lentilles.

AFter they are well sod, passe them in the pan with fresh butter, salt, peper, a little of fine hearbs, and chibols, when they are well fried, serve them.

You may serve them like pease broth; if you finde them hard to be passed (or strained) stamp them in a mortar.

They may also be served with salat oile pas­sed in the panne.

Spinnage.

Take the fairest, and doe not use the green ones, but for want of others, cleanse them well, and wash them severall times, draine them, and cause them to cast out their water between two dishes, season them with half as much butter as there are spinnage, some salt, peper, a chiboll, or an onion sticked with cloves; passe all in the panne, and stove it in a dish covered; when you are ready to serve you may put in some nutmeg & creame, otherwise serve them as they are.

[Page 248]Some doe boile them in water, but they are not so good, though you make them ready a­like afterwards.

Apples fried.

Pare your apples, and cut them into round slices as farre as the core; make some butter browne, and frie them with a little salt and peper; if you have some creame you may put some in, and serve after they have boiled a little.

Apples with sugar.

Take apples, cut them in two, take out the core, and pricke them at the top with the point of of a knife; fill your dish with them fralfe, with a little water, cinnamon, butter, and much sugar; Let them seeth leasurely with the lid of an oven, or a tourte panne, when they are enough, serve them sugred.

Prunes.

Takes them of Tours, or the common, wash and cleanse them well; after they are very cleane, seeth them leasurely in a pot; when they are halfe sod, put in some sugar, and when the broth is ready to become syrup, serve.

If you will put in no sugar while they seeth, when the syrup is well thickned, be­strew them with sugar, and serve.

Rissoles.

Take some remnant of hash of Carps, some mushrums, and melts, mince all together, well fed with butter and creame, if you have any, season it with a bundle of hearbs, and boyl it a very little, the better to thicken it, and use it for to make your Rissoles with, which for to make well, take some puft paste, spread it, and put your implements in it proportiona­bly to the bignesse you will make them of, moisten them about, cover them, and endore them with butter, for want of eggs of pike; after they are endored, put them in the oven, and after they are baked, serve.

The small Rissoles are made with fine paste, there must be lesse than for a little pie; after your sheets are made, fill them proportiona­bly; moisten them about, and close them up, then throw them into refined butter very hot, untill they be fried, and yellow, take them out forthwith, and then serve them.

If you put in sugar, you must also put sugar on the top when you serve.

Fritters of frogs.

Choose the finest and the biggest, dress them cherrie like, that is to say, scrape the thighs of your frogs, so that the bone be clean at one end, whiten them a very little, and dry them; make a paste with flowre, salt, milk, white cheese, of each a very little; stamp all in a mortar, and make it liquid, untill it be like a paste for fritters; take your frogs by the bone end, and dip them in, and put them in very hot butter, fry them as fritters, and serve garnished with fryed parsley.

Apricots liquid.

BOyl some water, and mixe with it some old lees of wine proportionably, a handfull or thereabouts, for one hundred of Apricots, which you must put into this boyling water, & stir them with a spoon, until you perceive that they peel on the thumb; after that, take them out, put them into fresh water, and peel them very clean; boyl again some water, put your Apricots into it, and let them boil in it four or five boylings; then steep them in water; and prick them on the stalk; take sugar propor­tionably, dip your Apricots in it, and seeth them as it is fitting.

Another way of liquid Apricots.

Take such a quantity of Apricots as you will, [Page 258] peel them as well and as neatly as you can, boyl some water, put your Apricots in it, and let them boil a little; take them out forth­with, and put them into fresh water, seeth your sugar into a preserve, pass your Apricots into it, and boyl them a very little while; stew them, and let them lie there untill the next day morning, keeping alwaies a small fire under.

Dry Apricots.

Drain them, and turn them into ears, or in round, then bestrew them with sugar in pow­der, and dry them in a stove.

Another way of dryed Apricots.

Take the hardest, and drain them, then seeth some sugar as for to preserve with it, put your Apricots in it, yet something stronger; boyl them over the fire, and take them out; after that you shall glase them, and put them upon straw; if they are not dry enough, be­strew them with sugar in powder, and dry them before the fire.

Conserve of Roses.

Take Roses of Provins, the reddest you can get, dry them as much as you can in a silver plate over a small fire, and stirre them often with your hand; after they are very dry, stamp them in a mortar, and then pass them through a very fine sive; then allay them with the juice of lemon, over which you shall put half an ounce of Roses beaten into powder; and for want of juice of lemon, take verjuice: Take [Page 259] some sugar, and seeth it to the first plume, that is, till the first skin, or trust is seene on the sugar, when it is boiled enough; after it is sod, take it off from the fire, and whiten it with the wooden slice, then put in your roses untill your conserve hath taken a colour; If by chance your sugar was too much sod, mixe with it the juice or halfe the juice of a le­mon, proportionably to what you thinke fit­ting; then let your conserve coole a while and take it out.

Conserve of lemon.

Take a lemon and grate it, put the grating of it in water, and after a while take it out, and drye it moderately before the fire. Take some sugar, and seeth it, the first plume or skinne, as it shall make, take it off of the fire, and put the grating of your lemon in it, and whiten it with the wooden slice, and put in a little of juice of lemon, which is necessary for it, then make up your conserve.

Conserve of pomegranate.

Take a pomegranate, and presse it for to take out the juice; then put in on a silver plate, and drie it on a small fire, or on some warme cinders; seeth your sugar untill the plume or skinne appeare, and more then o­thers; after it is well sod, take it off of the fire, and whiten it; then put your juice in it, and take out your conserve.

Conserve of pistaches.

Take pistaches, and stamp them, seeth the sugar till the plume or skinne appeare, and [Page 260] then whiten it; afterwards put in your pi­staches, and stirre them in it, then take up your conserve upon paper.

Conserve of fruits.

Take lemon peele, pistaches, apricots, and cherries, cut them into small peeces, bestrew them with powder sugar, and drie them neere a small fire; take some sugar, seeth it till the plume or skin appeare somewhat strong, then without taking it off of the fire, put your fruits in, and when you perceive the same plume or skinne, take it out, and whiten it, and when you see the small glasse (or ice) on it, take out your conserve with a spoone.

Slices of gammon.

Take some pistaches stamped by them­selves, some powder of rose of Provins by themselves, allayed with the juice of lemon, and some almonds stamped also by them­selves, and thus each by it selfe; seeth about one pound and a half of sugar as for conserve; after it is sod, sever it into three parts, where­of you shall put, and preserve the two upon warme cinders, and into the other your shall powre your roses, and after you have allayed them well in this sugar, powre all together into a sheet of double paper, which you shall fold up two inches high on the foure sides, and tie it with pines on the foure corners; af­ter this when this first sugar, thus powred shall be halfe cold, and thus coloured, take of your almonds, mixe them into one of the [Page 261] parts of sugar left on the warme cinders, and powre them over this implement, and do the like also of the pistaches; Then, when all is ready to be cut with the knife, beat down the sides of the sheet of paper, and cut this sugar into slices of the thicknesse of halfe a crown.

White fennell.

Take fennell in branches, and cleanse it well; drie it, and when it is drie, take the white of an egge, and flower of orenge wa­ter; beat all together and dippe the fennell into it, then put some powder sugar over it, and drie it neere the fire upon some sheets of paper.

For to make red fennell.

Take the juice of pomgranat with the white of an egge, beat all together, and dippe your fennell in it, put powder sugar to it, as to the other, and drie it at the Sun.

For to make blew fennell.

Take some tourne sol, and grate it in water, put in a little powder of Iris, and some white of eggs, beat all together, and dippe your fennell into this water, and then put in some powder sugar, and drie it as the other.

For to whiten geliflowers, roses, and violets.

Take the white of an egge, with a small drop of flower of orenge water, beat them to­gether, and steep your flowers in it; then take then out, and as you take them out, shake them, put powder sugar over them, and dry them neere the fire.

You may use the same way for to whiten [Page 262] red corants, cherries, respasses, and strawber­ries.

Cherries liquid.

Take the fairest you can, and take out the stones, some sugar proportionably to your che­ries, and boile them together untill the sirrup be well formed, and sod as much as you shall thinke fitting: If you will at the same time take out some drie, draine up a portion of the same cherries, and take some sugar, which you shall seeth into a conserve, put in your cher­ries, boile them, and take them out.

Plummes of all sorts, liquid.

Take plummes and prick them, then throw them into a bason of boiling water, and boile them softly a little while; let them steep in fresh water, & drain them, then seeth your su­gar a very little, powre your plums into it, and boile them in it a while; then set them in the stove, if you will; or else, if you finde them not enough, boile againe your sirrup a while, put in your plummes againe, and boile them yet a little.

Green Almonds.

They are made ready as the apricots.

Verjuice liquid.

Take the fairest you can get, and take out all the seeds; boile some water, and let your verjuice steep a little in it, then put it into some sugar a little sod, and boile it seaven or eight high boilings, and take it out.

Dry verjuice.

Draine it well, seeth some sugar into a con­serve, and put your verjuice in; set it on the [Page 263] fire, and cause it to take the same seething, as it had when you have mixed it, so that the plume, or skinne or crust of it be very strong.

Bottoms of hartichocks.

Take of bottoms of hartichocks what quan­tity you will, pare them altogether, and take out the choake carefully, then boile some wa­ter, put your hartichoaks in, and let them ly therein, untill they be very well sod; then put them into sugar, and boile them therein foure or five boilings, and let them rest in it, then draine them, and take them out.

Buttons of roses dry.

Take the buttons of roses, give them five or six pricks with a knife, and boile them tenne or twelve boilings in water; then take some sugar, melt it, put your rose buttons in, and let them yet boile eight or ten boilings. For to make them drie, use them as you doe the orenges, whereof the making is set down a little below.

Ponsif.

Take good ponsif, cut it into slices and put it into fresh water with one handfull of white salt; let them steep five or six houres, and then boile them in water untill they be sod; take them out, and draine them, then take some sugar, and boile it, and put into it your slices of ponsif, seeth them againe in the su­gar proportionably, and take them out.

Lemons whole.

Peele them to the white, and cut them at the sharp end, boile some water, and put [Page 264] them in, until they be half sod; Take them out, put out the water, and put them in againe in other water boiling very high, and make an end of seething them in it. Take them out and put them in fresh water, then melt some sugar, and put your lemons in it.

Orenges.

Take the reddest, and the smoothest, or the most yellow: Pare them and slit them at the end, and let them steep two whole dayes in fresh water, which you shall change twice a day, boile some water in a bason, put your orenges in it, and seeth them half, take them out, and make an end of seething them in o­ther boiling water; then set them a draining, and take some sugar proportionably to your orenges, with as much water; boile all with your orenges with high boiling, then take them out, and draine them.

How to make white walnuts.

Take walnuts, pare them to the white, and steep them in water six whole dayes, and doe not faile to change the water twice each day; then seeth them in water, and when they are sod, stick them with a clove, with cinnamon, and with a slit of preserved lemon; then take some sugar, and seeth it, put your walnuts in, and let them boile in it ten or twelve boil­ings, then take them out, draine them and dry them.

Paste of Apricots.

Take them very ripe, and pare them, then put them in a pan without water, and stirre them often with a scimmer, untill they be ve­ry [Page 265] dry; take them off of the fire, and mixe them with as much sugar sod into a Conserve, as you have of paste.

Paste of Cherries.

Take some Cherries, boyl them in water, & pass them through a sive; on a good quart of pap of Cherries, put four ounces of pap of Apples, which you shall seeth and strain also; mix all together; dry it, & make it ready as a­bovesaid.

Paste of gooseberries and of verjuice.

They are made the same way as that of Cherries.

Paste of Quinces.

Take Quinces, seeth them whole in water, and pass them through a course sive; then dry them in a pan over the fire, as the aforesaid paste, mixe them with sugar, and give them five or six turns over the fire, without boyling, make them ready half cold, and so of the rest.

How to make some Massepain.

Take Almonds and peel them, steep them in water, and change it until the last be clear altogether, stamp them with the white of an egge, and water of orange flower, then dry them with a little sugar over the fire, after this you shal stamp them four or five blows in the mortar, and work them as you will.

How to make cakes of Cherries, of Apricots, of Pistaches, and of Almonds.

Take of Cherries, or of Apricots, what you will, stamp them in a mortar with sugar in powder, until they be stiffe enough for to be wrought; bake them before you doe glase [Page 266] them, and glase them at the top and under­neath. The Pistaches and Almonds are made ready more easily and are easier to make cakes with.

For to make the sheets of them, steep some gum in water of orange flowers, stamp your al­monds or pistaches in a mortar with a peece of gum; allay all together with sugar in pow­der, then make & work up a paste as you will.

You may of the same paste make a glasing very clear, mixing a little musk with it, and be carefull to clense it well at the top, then cut it in length, in round, or into any other form.

The baking of it requires a great care and circumspection; put it in the oven, or in the tourte panne with fire under and above, but a little less above.

How to make other light pasts.

Take the white of an egge, beat it well with a little water of orange flowers, and allay it with a few pistaches or almonds, what you wil. Work them very wel with some sugar in pow­der, and put in a little musk; bake this in a tourte panne with a few hot cinders both a­bove and under.

How to make a tourte after the Combalet.

Take three yolks of egs without any whites, half a pound of lemon peel, with some water of orange flowers, and some musk; stamp a le­mon peel, mix all together, and dry it with a handful of sugar, in beating of it; then put all in a pan, and give it three or four turns over [Page 267] the fire; make up a tourte, and put it in the tourte panne with some sugar in powder upon and under, and close it up, and put some fire round about it; when it is half baked, take it up, and set it a drying in the oven.

How to make some small sheets of paste glased.

Take all sorts of dry fruits, and stamp them with water of orange flowers, fil your sheets of past with these fruits, which wil form up a cer­tain thickness, capable & fit for to glase them, leave a little of it at the top, and bake them in the tourt panne until the glasing be risen up: which to bring to pass, put some fire upon, and none under.

How to make the sirrup of cherries.

Take some cherries, press them, and take out the juice, strain them, and give them two or three boilings over the fire, then put in some sugar proportionably, three quarterns for one quart of juice. The sirrup of Rasberries is made alike.

How to make Lemonade.

It is made severall waies, according to the diversity of the ingredients. For to make it with Jasmin, you must take of it about two handfull, infuse it in two or three quarts of water, the space of eight or ten houres; then to one quart of water you shall put six ounces of sugar; those of orange flowers, of muscade roses, [...]nd of gelliflowers are made after the same way. For to make that of lemon, take some lemons, cut them, and take out the juice, put it in water as abovesaid pare another lemon, cut it into slices, put it among this juice, and [Page 268] some sugar proportionably.

That of orange is made the same way.

How to make dry Quinces.

Take some Quinces, pare them, and boyl them in water, take them out & put them in to some boyling sugar; when they are sod, take them out, and powre them into sod sugar, out of which take them out, and dry them as the oranges and other fruits abovesaid.

How to make white hypocrast.

Take three quarts of the best white wine, half a pound of sugar more or less, an ounce of cinamon, two or three marjoram leaves, two corns of peper unstamped, passe all through the straining bag with a small corn of musk, and two or three peeces of lemon, after that, let all infuse together for the space of three or four hours.

The claret is made with claret wine, with the same ingredients, and in the same way.

How to make whipped cream.

Take a quart of milk, and put it into an earthen pan with about a quarter of a pound of sugar; take also one pint of sweet creame, which you shall mixe with your milk by de­grees as you are whipping of it with rods, you shall by degrees take off the sc [...]m, and put it in a dish after the form of a pyramid.

How to make creame sod.

Take some sweet cream, with one quart or two of Almonds well stamped, then mixe all in a pan, stir it, and seeth it on a small fire and [Page 266] when you perceive it to become thick, take two yolks of egs, allay them with a little su­gar in powde, powre them into your cream, and give it yet four or five turnings.

How to make the English cream.

Take sweet cream, and make it something lukewarm in the dish wherein you will serve it, then take the bigness of a corn of wheat of runnet, and allay it with a little milk.

How to make gelee of gooseberries.

Take some gooseberries, press them, and strain them through a napkin; measure your juice, and put near upon three quarterns of sugar to one quart of juice; seeth it before you mixe it, and seeth again together; after they are mixed, try them on a plate, and you shal know that it is enough, when it riseth off.

That of Rasberries is made the same way.

How to make the gelee of verjuice.

Take verjuice, and give it one boyling in water, strain it through a course linnen cloth, and seeth some apples, the decoction whereof you shall mixe with it, and the rest as above­said.

The gelee of Cherries is made the same way.

How to make the gelee of apples.

Make a decoction of your Apples, strain it through a napkin, and mixe with it three quarterns of sugar, or thereabouts to one quart of decoction, &c.

How to make the gelee of Quinces.

Make also a decoction of Quinces; make it [Page 270] also a little reddish, strain it through a nap­kin, and put it with sugar as the others.

How to make bisket.

Take eight eggs, one pound of sugar into powder, with three quarters of a pound of flowre, mixe all together, and thus it will be neither too soft, nor too hard.

How to make Maccaron.

Take one pound of peeled Almonds; steep them in fresh water, and wash them until the water be clear; drain them, and stamp them in a mortar; besprinkle them with three whites of egs, instead of water of orange flowers, put in a quartern of sugar in powder, and make your paste, which you shall cut upon the pa­per after the form of Maccaron; bake it, but take heed you give it not the fire too hot; af­ter it is baked, take it out of the oven, and set it up in a place warm and dry.

How to make the Marmalat of Quinces of Orleans.

Take fifteen pounds of Quinces, three pounds of sugar, and two quarts of water, boil all together; after it is well sod, pass it by little and little through a napkin, and take out of it what you can; then put your de­coction in a bason with four pounds of sugar, seeth it; for to know when it is enough, trie it on a plate, and if it doth come off, take it quickly from off the fire, and set it up in boxes, or somewhere else.

How to make Strawberries.

Take the paste of Massepain, rowl it in your hands into the shape of Strawberries, then dip them in the juice of Barbaries, or of red Corants, and stir them well; after this, put them in a dish, and dry them before the fire, and when they are dry, dip them againe three or four times in the same juice.

How to make the Caramel.

Melt some sugar with a little water, and let it seeth more than for a conserve; put in­to it some sirrup of Capilaire, and powre all into fresh water.

How to make the Muscadin.

Take the powder of sugar, a little of gum Adragan, which you shall steep in water of o­range flowers, stamp all together, make it into Muscadin, and dry it afar off before the fire, or at the sun.

How to make Snow paste.

Take powder of sugar, and gumme Adra­gan proportionably, stamp all together; and put in some good water, then make up your sheet of paste.

How make a cake of Pistaches.

Take half a pound of powder of sugar, a quartern of Pistaches, for one penny of gum Adragan, and one drop of sweet water; stamp all together, and when the paste is made, make your cakes of the thickness of a half crown, and bake them in the oven.

Rasberries preserved.

Make your sirrup with the decoction of Apples, when it is well sod, put your Ras­berries in, give them only one boyling, take them out, and put them where you will for to keep them.

Quinces liquid.

Take them very yellow, and without spots, cut them into quarters, and seeth them in water, untill they be well sod, and very soft; then drain them, & put your sugar in the same water, which you shall seeth a little more than sirrup; put your Quinces in again, and put in their seeds, taken out first and wrap­ped into a linnen cloath, for to give them a colour, and when they are enough, take them out.

For to make a composte of Apples.

Take some Pippins, and pare them very smooth, and without spots; if they are big, cut them into four quarters, if they are small, cut them into halfes, and take out the seeds, and all other superfluities; as you pare them throw them in water; and after they are all in, put the water and apples in a panne, with some sugar, to the proportion of a quartern and a half to eight great apples, and a little cinamon; instead of which in winter, when the apples have less juice, you may put one glass of white wine; boyl all until the apples be soft under your fingers; then take them out peece by peece, and press them between [Page 273] two spoones, and set them on a plate, then straine your sirrup through a napkin folded in two; after it is strained, put it in the pan againe, for to make a gelee of it, which you shall know to be sod, if you take some with a small spoone, and that the drops doe fall like small peeces of ice; then take it off from the fire, and when it is halfe cold, put it over your apples, that are set on the plate.

Compost of apples John.

It is made the same way, but that the skin must not be taken off.

How to make the marmalat of apples.

Take ten or twelve apples, pare them and cut them, as you pare them, as farre as the co [...]e, and put them into cleere water; then take the apples, and the water wherein they doe steepe, with half a pound of sugar, or lesse, if you will, powre them into a panne, seeth them, as they seeth crush them, least they should burne; and when there is almost no more water, passe all through a sive; Take what you have passed, and put it in the same pan againe, with the grating of halfe a lemon, or orenge, before steeped above a quarter of an houre into some warme water, and strained through a linnen cloth, for to know, and take out the bitternesse of it; as they seeth, stirre alwayes least your marmalat do burne; you may know that it is sod when it is as into a gelee, and sheweth lesse moistnesse; and when it is as it ought to be, take it off of the [Page 274] fire, and spread it with a knife, the thickness of two half crowns.

How to make the compost of peares.

Take what peares you will, so that they be good, pare them, and take out the seeds, the hardnesse which is at the head of the peare, and the other superfluities, as of the apples; If they are big, cut them into halfes or quar­ters; if they are small, into three parts; then put them in a panne, with water, sugar, and some cinnamon; when they are half sod, powre into them a glasse of strong red wine, and keep them alwayes covered close, because it causeth them to become red; give them as much seething, or thereabouts, as you would give to the sirrup of other preserves.

Another way.

Bake some apples in warme cinders, when they are baked, pare them, cut them into halfes or quarters, according to their higness, and take out the inside; make a sirrup with sugar, and the juice of a lemon, or the wa­ter of orenge flowers; powre your peares in­to this sirrup, and give them one boiling, then put them on a plate.

How to make marons after the Limosine.

Seeth some marons after the ordinary way, when they are sod, peele them, and in peeling them, flat them a little between your hands; set them on a plate, and take some water, su­gar, and the juice of lemon, or of water of orenge flowers, make a sirrup with it, when [Page 275] it is made, powre it boiling upon your ma­rons, and serve them hot or cold.

Another way.

If you will whiten them, take the white of an egge and some water of orenge flowers, beat them together, dippe your marons into it, and put them in a dish with some powder of sugar, Rowle them untill they be covered with it, then drye them neere the fire.

How to make the compost of lemon.

Make a gelee of apples, and seeth it, after it is sod, take a big lemon, pare it very thick, and neere the juice, cut it in two, and in length, and divide these two parts into many slices, take out the seedes, and throw these slices into your gelee; give it yet ten or twelve boilings, so that your gelee may yet have its first seething; take it off of the fire, and let it become halfe cold; fill a plate with lemon slices, and cover them with your gelee.

How to make the lemon paste.

Take some sugar in powder, and some whites of eggs with a little of the grating of the flesh of lemon, stamp all together in a mortar, and if perchance there were too many eggs, put in some flowre of sugar, so with stamping you may bring what is in your mor­tar into a paste fit to be wrought with; worke it after the ordinary, and your cakes as you will, after the thickness of halfe a finger, or lesse if you will. Bake them upon paper in the oven, or in a tourte pan, with fire above and [Page 276] under, with mediocritie. Have a care that they become not yellow, and as soone as you doe perceive that they begin to take that color take them out, for they are enough.

How to make the bisket of Sav [...]y.

Take six yolkes, and eight whites eggs, with one pound of sugar in powd [...] three quarters of a pound of good flowre made of good wheat, and some anise seed, beat all well together, and boile it; make a paste neither too soft nor too hard, if it is too soft, you may mixe with it some flowre of sugar, for to harden it; when it is well proportioned, put it into moules of white tinne made for the purpose; and then bake them half in the oven; when they are halfe baked, take them out, and moisten them at the top with the yolks of eggs; after that put them in the oven againe; for to make an end of baking; when they are so baked that they are not too much burned, nor too soft, take them out, and set them in a place which is neither too coole, nor too dry.