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Here after foloweth a newe
Booke of Cokerye.
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Hereafter follows a new Book of Cookery.
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To make cleare Jellye.
Take two calues feete and ſhoulder of Veale, and ſette it vpon the fyꝛe in a fayꝛe potle wyth a gallon of water and a gallon of claret wyne ; than lette it boyle tyll it be Jellye, and than take it vp and ſtrayne it, and putte thereto Cynamon, Gynger, and Suger, and a lyttle turneſole to coloure it after youre dyſcrecion.
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To make clear Jelly.
Take two calves' feet and a shoulder of Veal, and set it upon the fire in a clean pot with a gallon of water and a gallon of claret wine; then let it boil until it is Jellified, and then take it up and strain it, and add to it Cinnamon, Ginger and Sugar and a little turnesole [*] to colour it at your discretion.
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To make a dyſche full of Snowe.
Take a pottell of ſwete thycke creame, and the whytes of eyghte egges, and beate them altogether wyth a ſpone , then putte them in youre creame and a ſaucer full of Roſe water, and a dyſhe full of Suger wyth all, then take a ſtycke and make it cleane, and than cutte it in the ende foure ſquare, and therewith be ate all the afoꝛeſayde thynges together, and euer as it ryſeth take it of and put it into a Collaunder, this done, take one apple and ſet it in the myddes of it, and a thicker buſhe of Roſemary, and ſet it in the myddes of the platter, then caſte your Snowe vppon the Roſemarye, and fyll your platter therewith. And yf you haue wafers caſte ſome in wyth all and thus ſerue them foꝛthe.
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To make a dish full of Snow.
Take a pottle [**] of thick fresh cream, and the whites of eight eggs. Beat the egg whites together with a spoon [until stiff] then put them in your cream along with a saucer full of Rose water, and a dish full of Sugar. Then take a clean stick and square the end and [use this to] beat all the aforesaid ingredients together, and when it has risen take it out and put it into a Colander. This done, take one apple and set it in the middle of it. Arrange a thick sprig of Rosemary in the centre of a platter, then pile your Snow on top of the Rosemary and fill your platter therewith. And if you have wafers insert these [into the snow] and serve it forth.
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To frye Beanes.
Take youre Beanes and boyle them, and putte them into a fryinge panne with a dyſche of butter, and one oꝛ two onions, and ſo lette them frye tyll they be bꝛowne altogether, than caſte a lyttle ſalte vpon them, and then ſerue them foꝛthe.
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To fry Beans.
Take your Beans and boil them, and put them into a frying pan with a dish of butter, and one or two onions, and so let them fry until they are browned together, then sprinkle a little salt upon them and serve them forth.
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To make Panne puffe.
Take the ſtuffe of Stocke frytters, and foꝛ hys paeſt take a quantite of ale , and a lytle yeaſt and Suger, Mace, and ſaffron, than heate it on a chafyndyſche , and put it to youre floure with the yolcke of a rawe egge, and ſo after this maner make vp your paeſt.
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To make Pan Puff.
Take the mixture [as for] Stock fritters, and for the paste take a quantity of ale, and a little yeast and Sugar, Mace and saffron, then heat it on a chaffing dish, and put it to your flour with the yolk of a raw egg, and in this way make your paste.
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To make Blewe manger.
Take a capon and cut out the bꝛawne of hym a lyue and perboyle the bꝛawne tyll the fleſche come from the bone, and then dꝛye hym as dꝛye as you canne, in a fayꝛe clothe, then take a payꝛe of cardes, and carde hym as ſmall as is poſſyble, and then take a pottell of mylke and a pottel of creame, and halfe a pounde of Rye flower, and your carded bꝛawne of the capon, and putte all into a pan, and ſtere it al together and ſet it vpon the fyꝛe, and whā it begynneth to boyle put thereto halfe a pounde of beaten Suger and a ſauſer full of Roſe water, and ſo let it boyle tyll it be very thicke, then put it into a charger tyll it be colde, and then ye maye ſlyce it as ye doe lieche and ſo ſerue it in.
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To make Blank Manger.
Take a capon and cut out the brawn and liver and parboil the brawn until the flesh comes away from the bone, and then dry it as dry as you can, in a clean cloth, then take a pair of wire cards [***] and shred it [the meat] as small as possible, and then take a pottle of milk and a pottle of cream, and half a pound of Rye flour, and your shredded Capon brawn, and put all [of these] into a pan and stir it all together and set it on the fire. When it begins to boil add half a pound of beaten Sugar and a saucer full of Rose water, and so let it boil until it is very thick, then transfer it into a dish [and set aside] until cold. Then you may slice it, as you would leche, and so serve it.
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To make Pyes of grene apples.
Take your apples and pare them cleane and coꝛe them as ye wyll a Quince , then make youre coffyn after this maner , take a lyttle fayꝛe water and halfe a dyſhe of butter and a lyttle Saffron, and ſette all this vpon a chafyngdyſhe tyll it be hoate, then temper your flower with this ſayd licour, and the whyte of two egges, and alſo make your cofyn, and ceaſon your apples with Sinemone, Gynger and Suger ynoughe. Then pute them into your coffin and laye halfe a dyſhe of butter aboue thē, and ſo cloſe your coffin, and ſo bake them.
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To make Pies of green apples.
Take your apples, pare them clean and core them as you would Quinces, then make your crust in this way. Take a little fresh water and half a dish of butter and a little Saffron, and set all this upon a chafing dish until it is hot, then temper your flour with this said liquor and the whites of two eggs. Thus make your raised crust. Season your apples with sufficient Cinnamon, Ginger and Sugar. Put them into the crust and lay half a dish of butter upon them and so close your crust and bake it.
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To bake chekins in lyke paeſt.
Take youre chekins and ceaſon them with a lytle Ginger & ſalte, and ſo putte them into youre cofin, and ſo put in them barberies, grapes, oꝛ gooſe beryes, and halfe a dyſhe of butter, ſo clooſe them vp, and ſette them in the ouen, and when they are baken, take the yolkes of ſyxe egges, and a dyſhfull of vergis and dꝛawe them thꝛough a ſtreyner and ſette it vpon a chafingdyſhe , then dꝛawe youre baken chekins and put thereto this foꝛe ſayde egges and vergys , and thus ſerue them hoate.
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To bake chickens in the same crust.
Take your chickens and season them with a little Ginger and salt and so put them into our crust and add barberries and grapes or gooseberries, and half a dish of butter. Close the pastry case and place in the oven. When they are baked [sufficiently] take the yolks of six eggs and a dish of verjuice and pass them through a strainer then heat upon a chafing dish. Take out your baked chickens and pour over the aforesaid eg and verjuice sauce and serve them hot.
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To bake pygeons in ſhoꝛt paeſte as ou make to youre baken apples.
Seaſon youꝛ pigeons with peper, ſaffron, cloues and mace, with vergis and ſalte, then putte them into youre paeſte, and ſo clooſe them vp, and bake them, they wyl bake in halve an houre, then take them foꝛthe, and yf ye thinke them dꝛye, take a ytle vergis and butter and put to them and ſo ſerue them.
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To bake pigeons in shortcrust pastry, the same as used for bake apples.
Season your pigeons with pepper, saffron, cloves, mace, verjuice and salt, then put them into your pastry and close this over them. Bake then (they will bake in half an hour) then take them out [of the oven] and if you think them too dry take verjuice and butter and add this to them and then serve them.
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To make vautes.
Take the kydney of veale and perboyle it tyll it be tender, then take and choppe it ſmall wyth the yolkes of thꝛee oꝛ foure egges, then ceaſon it wyth dates ſmall cutte, ſmall Reyſons, Gynger, ſuger, ſyamon, ſaffron, and a lyttle ſalte, and foꝛ the paeſt to laye it in, take a doſen of egges, bothe the whyte and the yolkes, and beate theym well altogether, then take butter, and put it into a frying panne, and frye them as thynne as a pancake, then laye your ſtuffe therein, and ſo frye them together in a panne, and caſte ſuger and gynger vpon it, and ſo ſerue it foꝛthe.
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To make vautes.
Take a veal kidney and parboil it until tender. Drain it and chop it small with the yolks of three or four [hard-boiled] eggs, then season it with finely-chopped dates, small Raisins, Ginger, sugar, cinnamon, saffron and a little salt. For the pastry to lay it in, take a dozen eggs, both the white and the yolks, and beat them well together, then take butter and put it into a frying pan and fry them as thin as a pancake, then lay your stuffing on this, and so fry them together in a pan. Sprinkle over ginger and sugar and so serve it forth.
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To make peſcoddes.
Take mary bones and pull the mary hole out of them, and cutte it in two partes, then ſeaſon it with ſuger, ſynamon, ginger, and a lytle ſalte, and make youre paeſte as fyne as ye canne, and as ſhorte and thyn as ye canne, then frye theym in ſwete ſuette and caſte vpon them a lyttle ſynamon and ginger, and ſo ſerue them at the table.
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To make pescoddes.
Take marrow bones and pull the marrow out whole from then. Cut these in half [lengthways] and season with sugar, cinnamon, ginger and a little salt. Make your paste as fine as you can, and as short and thin as possible, [fill with the marrow] then fry them in fresh suet. Sprinkle a little cinnamon and ginger upon them and so serve them at the table.
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To make ſtocke frytures.
Take the ſame ſtuffe that you take to a vaute, and that ſame paeſte ye take foꝛ peſcoddes, and ye maye frye them oꝛ els bake them.
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To make stock fritters.
Take the same mixture as for vautes and the same pastry as for pescoddes and you may fry them or else bake them.
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To ſtewe Trypes.
Take a pynte of claret wyne, and ſet it vpon the fyꝛe , and cutte youre trypes in ſmall peces, and thereto putte in a good quantitye of ſynamon and gynger, and alſo a ſlyced onyō oꝛ twayne, and ſo let them boyle half an houre, and then ſerue them vpon ſoppes.
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To stew Tripe.
Take a pint [****] of claret wine and set it upon the fire. Cut your tripe into small pieces and put in a good quantity of cinnamon and ginger, and also a sliced onion or two, and so let them boil for half an hour, and then serve them on sops.
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To make a pye of alowes.
Take a legge of mutton and cutte it in thyn ſlyces, and foꝛ ſtuffing of the ſame take perſely, tyme and ſauerye, and chop them ſmal, then temper among them thꝛe oꝛ, iiii. yolckes of harde egges chops ſmal, and ſmall reyſons, dates cutte with mace, and a lyttle ſalte, then laye all theſe in the ſtekes, and then role them together. This done make youre pye , and laye all theſe therein, then ceaſon theym wyth a lyttle ſuger and ſynamon, ſafron & ſalte, then ca.st vpon theym the yolckes of thꝛee oꝛ foure harde egges, and cut dates, wyth ſmall rayſynges, to cloſe youre pye , and bake hym. Then foꝛ a ſyꝛope foꝛ it, take tooſted bꝛeade, and a lyttle claret wyne , and ſtrayne them thyn togeather, and put thereto a lytle ſuger, ſynamon, and gynger, and putte it into youre pye, and then ſerue it foꝛthe.
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To make a pie of aloes[*****].
Take a leg of mutton and cut it in thin slices, and for stuffing it take parsley, thyme and savory, and chop them finely, then mix with them three or four yolks of hard-boiled eggs finely chopped and small raisins, dates chopped with mace, and a little salt. Spread this mixture on the steaks, then roll them up together. This done, make your pie and lay all these [aloes] inside. Season them with a little sugar and cinnamon, saffron and salt then scatter over them the yolks of three or four hard-boiled eggs, and chopped dates with small raisins then close up the pie and bake it. Then for a syrup [†] take toasted bread, and a little claret wine, and strain them smoothly together. Add to it a little sugar, cinnamon, and ginger, and put in into your pie then serve it forth.
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To make ſhorte paeſt foꝛ tarte.
Take fyne floure and a curſey of fayꝛe water and a dyſche of ſwete butter and a lyttel ſaffron, and the yolckes of two egges and make it thynne and as tender as ye maye.
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To make short paste for tarts.
Take fine flour and a little fresh water and a dish of sweet butter and a little saffron and the yolks of two eggs and make it as thin and as tender as you can.
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To make a tarte of beanes.
Take beanes and boyle them tender in fayꝛe water, then take theym oute and bꝛeake them in a moꝛter and ſtrayne them with the yolckes of foure egges, curde made of mylke, then ceaſon it vp with ſuger and halfe a dyſche of butter and a lytle synamon and bake it. [‡]
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To make a tart of beans
Take beans and boil them tender in fresh water, then take them out and pound them in a mortar and strain them with the yolks of four eggs and curds made of milk. Season this with sugar and half a dish of butter and a little cinnamon and bake it.
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To make a tarte of goſeberies.
Take goſeberies and parboyle them in whyte wyne , claret oꝛ ale, and boyle with all a lyttle whyte bꝛeade , then take them vp, and dꝛawe them thꝛoughe a ſtrayner as thycke as you can with the yolckes of ſyxe egges , then ſeaſon it vp with ſuger, halfe a dyſche of butter, ſo bake it.
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To make a tart of gooseberries.
Take gooseberries and parboil them in white wine, claret or ale, and boil with them a little white bread, then take them off [the heat] and pass them through a strainer with the yolks of six eggs to make them thick. Season it with sugar and half a dish of butter and bake it.
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To make a tarte of medlers.
Take medlers when they be rotten , and bꝛay them with the yolkes of foure egges, then ceaſon it vp wyth ſuger and ſinamon and ſwete butter, and ſo bake it.
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To make a tart of medlars.
Take medlars when they have bletted, and beat them with the yolks of four eggs, then season it with sugar and cinnamon and sweet butter, and so bake it.
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To make a tarte of damſons.
Take damſons and boyle theym in wyne, eyther red oꝛ claret, and put thereto a doſen of peares, or els whyte bꝛead too make theym ſtyffe wyth all, then dꝛawe theym vp wyth the yolkes of ſyxe egges and ſwete butter & ſo bake it.
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To make a tart of damsons.
Take damsons and boil them in wine (either red or claret) and add to them a dozen pears, or else white bread, to make them stiff. Beat them with the yolks of six eggs and sweet butter, and so bake it.
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To make a tarte of boꝛage floures.
Take boꝛage floures and perboyle them tender, then ſtrayne them wyth the yolckes of thꝛee oꝛ foure egges , and ſwete curdes, oꝛ els take thꝛee oꝛ foure apples, and perboyle wythal and ſtrayne them with ſwete butter and a lyttle mace and ſo bake it.
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To make a tart of borage flowers.
Take borage flowers and parboil them until tender, then strain them with the yolks of three or four eggs, and sweet curds, or else take three or four apples, and parboil with [the mixture] and strain them with sweet butter and a little mace and so bake it.
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To make a tarte of marigoldes, pꝛymroſes, oꝛ couſlips.
Take the ſame ſtuffe to euery of them that you do to the tarte of boꝛage , and the ſame ceaſonynge.
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To make a tart of marigolds, primroses, or cowslips.
Take the same mixture to each of them as for the tart of borage flowers, and use the same seasonings.
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To make a tarte of ſtrawberyes.
Take and ſtrayne theym wyth the yolkes of foure egges , and a lyttle whyte bꝛeade grated, then ſeaſon it vp wyth ſuger and ſwete butter and ſo bake it.
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To make a tart of strawberries.
Take and strain them with the yolks of four eggs and a little white bread, grated, then season it with sugar and sweet butter and so bake it.
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To make a tarte of Cheryes.
Take all thynges that ye do the tarte of damſons , ſo ye putte no Perys therto.
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To make a tart of Cherries.
Take all the ingredients as for the tart of damsons, but put in no Pears.
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To make a tarte of ſpinage.
Take Spynage and perboyle it tender, then take it vp and wrynge oute the water cleane, and chop it very ſmall, and ſet it vppon the fyꝛe wyth ſwete butter in a frying panne, and ſeaſon it, and ſet it in a platter to coole, than fyll vp your tart, and ſo bake it.
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To make a tart of spinach.
Take spinach and parboil it tender, then drain it and wring out the water and chop it finely. Set it on the fire with sweet butter in a frying pan, and season it and set it on a platter to cool. Then use it to fill your tart [shell] and bake it.
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To make a tarte of Cheſe.
Take harde Cheſe and cutte it in ſlyces, and pare it, than laye it in fayꝛe water, oꝛ in ſwete mylke, the ſpace of thꝛee houres, then take it vp an bꝛeake it in a moꝛter, tyll it be ſmall, than dꝛawe it vp thoꝛowe a ſtrainer with the yolkes of ſyxe egges, and ſeaſon it vp wyth ſuger and ſwete butter, and ſo bake it.
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To make a tart of Cheese.
Take hard cheese and cut into slices then pare it and put it in fresh water or in sweet milk [to soak] for three hours. Drain it and break it in a mortar until it is small then pass it through a strainer with the yolks of six eggs and season it with sugar and sweet butter and so bake it.
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To make a ſtewe after the guyſe of beyonde the Sea.
Take a pottel of fayꝛe water, and as much wyne, and a bꝛeſte of Mutton chopt in peces, than ſet it on the fyꝛe, and ſcome it cleane, than put therto a dyſche full of ſlyced onyons, and a quantite of ſynamō, gynger, cloues and mace, wyth ſalte, and ſtewe them all together, and than ſerue them wyth ſoppes.
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To make a stew of the foreign fashion.
Take a pottle of fresh water and the same voluem of wine, and a breast of mutton chopped into pieces. Set all these on the fire and skim the surface clean, then add a dish full of sliced onions and a quantity of cinnamon, ginger, cloves and mace with salt. Stew all these together and serve on [a bed of] sops.
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To make egges in moneſhyne.
Take a dyſhe of roſewater and a dyſhe full of ſuger, and ſette them vpon a chaffyngdyſh, and let them boyle, than take the yolkes of.viii.oꝛ.ix.egges newe layde and putte them thereto, euery one from other, and ſo lette them harden a lyttle, and ſo after this maner ſerue them foꝛthe, and caſt a lyttle ſynamon and ſuger vpon thē.
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To make eggs in moonshine.
Take a dish of rosewater and a dish full of sugar and set them upon a chaffing dish and let them boil then take the yolks of eight or nine new-laid eggs and put them into the dish, each one separate from the other. And so let them harden a little, and so, when they are done, serve them forth sprinkled with a little cinnamon and sugar.
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To make an Applemoyſe.
Take a doſen apples, and ether rooſte oꝛ boyle theim, and dꝛawe them thoꝛowe a ſtreyner, and the yolkes of thꝛee oꝛ foure egges withal, and as ye ſtrayne theym, tēper them wyth thꝛee oꝛ foure ſponefull of damaſke water yf ye wyll, than take and ſeaſon it wyth ſuger, and halfe a dyſche of ſwete butter, and boyle them vp on chaffyngdyſche in a platter, and caſte byſkettes oꝛ ſynamō and gynger vpon them, and ſo ſerue them foꝛthe.
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To make Applemuse.
Take a dozen apples and either roast or boil them and pass them through a strainer with the yolks of three or four eggs. As you strain them, mix them with three or four spoonfuls of damask water [††] (as much as you like). Then take it and season with sugar and half a dish of sweet butter and boil it up on a chaffing dish in a platter. Sprinkle biscuits or cinnamon an ginger upon them and serve them forth.
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To frye Trypes.
Take youre Tripes and cutte them in ſmall peces and put them into a panne and put thereto an onyon oꝛ two, and a dyſche of ſwete butter, and let them frye tyll they be bꝛowne, and then take them oute and ſet them vpon a chaffindyſh, and put thereto a lyttle verges and gynger, and ſerue it.
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To fry Tripe.
Take your tripe and cut it into small pieces then put these in a pan with an onion or two and a dish of sweet butter, and let them fry until they are browned. Then take them out and set them upon a chafing dish and add a little verjuice and ginger and serve it.
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To make a tarte of Pꝛunes.
Take pꝛunes and ſet them vpon a chafer wyth a lyttle red wyne , and putte therto a manchet, and let them boyle together, then dꝛawe them thoꝛowe a ſtreyner with the yolkes of foure egges and ſeaſon it vp wyth ſuger and ſo bake it.
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To make a tart of Prunes.
TAke prunes and set them upon a chafing dish with a little red wine, and add a manchet [‡‡], and let them boil together then pass them through a strainer with the yolks of four eggs and season it with sugar then bake it.
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To make a couer tarte after the frenche faſhyon.
Take a pynte of cꝛeme and the yolkes of tenne egges, and beate them all together, and put thereto halfe a dyſhe of ſwete butter, and ſuger, and boyle them til they be thicke, then take them vp and coole them in a platter, and make a couple of cakes of fyne paeſte , and laye youre ſtuffe in one of them, and couer it wyth the other and cutte the vente aboue, and ſo bake it.
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To make a cover tart[†‡] in the French manner.
Take a pint of cream and the yolks of ten eggs and beat them all together. Add half a dish o sweet butter and sugar and boil them [together] until they are thick then take them off the heat and set aside to cool on a platter. Make a couple of cakes of fine paste and lay your mixture in one of them and cover it with the other. Cut a vent hole in the top and so bake it.
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To ſtewe capons in whyte bꝛothe.
Take foure oꝛ fyue biefe bones to make youre bꝛothe, then take them oute when they are ſodden and ſtreyne the bꝛothe into another potte, then putte in youre capons hole wyth roſemarye and putte them into the pot, and let them ſtewe, and after they haue boyled a whyle, putte in hole Mace bounde in a whyte clothe, and a handefull oꝛ twayne of hole perſely and hole pꝛunes , and lette them boyle well, and at the takyng vp put to a lyttle vergis, and ſalte, and ſo ſtrawe them vpon ſoppes and the marybones aboute and the marrow layde hole aboue them, and ſo serue them foꝛth.
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To stew capons in white broth.
Take four or five beef bones to make your broth, then take them out when they are soiled and strain the broth into another pot. Put in your capons, whole, with rosemary and let them stew. When they have boiled a while put in whole Mace bound in a white cloth and a handful or two of whole parsley and whole prunes, and let them boil well. When about to serve add a little verjuice and salt and so lay them upon sops with the marrow bones around them and the whole marrow on top and so serve them forth.
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Foꝛ Guſſet that may be another potage.
Take the bꝛoathe of the ſame Capons and putte in a fayꝛe chafer, then take a dooſen oꝛ ſyxtene egges and ſtere them all together whyte and all, then grate a farthynge whyte loafe as ſmale as ye canne, and mynce it wyth the egges all togeather , and putte thereto ſalte and a good quantite of ſaffron, and oꝛ ye putte in youre egges, putte into youre bꝛothe, tyme, ſauerye, margeron, and parſely ſmall chopped, and when ye are readye to your dynner, ſette the chafer vppon the fyꝛe wyth the bꝛothe, and lette it boyle a lyttle and putte in youre egges, and ſtere it vp well foꝛ quaylynge the leſſe, The leſſe boylynge it hathe the moꝛe tender it wyll be, and then ſerue it foꝛthe. two oꝛ thꝛee ſlyces vpon a dyſche.
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For Gusset[‡†] that may be another pottage.
Take the broth of the capons [as in the previous recipe] and put it into a clean chafing dish, then take a dozen or sixteen eggs and stir them all together, whites and all, then grate a farthing white loaf as finely as you can and mince it together with the eggs. Add salt and a good quantity of saffron and then before adding the eggs, put into the broth, thyme, savory, marjoram and parsley, finely chopped, and when your are ready to eat, set the chafing dish upon the fire with the broth, and let it boil a little then put in your eggs and stir it well to prevent curdling. The less it is boiled, the more tender it will be. Then serve it forth, two or three slices upon a dish.
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To make a whyte bꝛoathe.
Take a necke of mutton and fayꝛe water, and ſette it von the fyꝛe and ſcome it cleane, and lette it boyle halfe awaye, then take foꝛthe of the bꝛoathe two ladlefull, and put them in a platter, then chop two handefuls of parſely not to ſmall, and let it boile with the mutton, then take twelue egges, and the ſayde two ladle fuls of bꝛoathe and vergis, ſo that it be tarte of the vergis, and ſtreyne them all together, then ſeaſon your bꝛoathe with ſalte, and a lyttle befoꝛe you goo to diner, put al theſe to your mutton, and ſtere it well foꝛ quailing, and ſerue it foꝛth wyth ſoppes.
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To make a white broth.
Take a neck of mutton and fresh water and set it upon the fire and skim it clean. Let it boil half way, then remove two ladlefuls of the broth and put them in a platter. Chop tow handfuls of parsley (but not too finely) and let it boil with the mutton then take twelve eggs and the reserved two ladlefuls of broth and [add] verjuice [to taste], so that it is not too tart, and strain them all together. Season your broth with salt and just before serving add this mixture to the mutton, stirring it well to prevent curdling. Serve immediately on [a bed of] sops.
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Another bꝛoath with longe woꝛtes.
Take mutton and fayꝛe water, and let them boyle vpō the fyꝛe, and then take lettuſe oꝛ ſpynage, and put thereto, and yf ye lyſt to boile therewith two oꝛ thꝛe chekins, and put thereto ſalt and vergis after your diſcretion, and ſerue them foꝛth, the fleſh vnder, the herbes aboue.
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Another broth with long greens.
TAke mutton and fresh water, and let them boil upon the fire and then take lettuce or spinach and put it in, and if you like, boil two or three chickens with it. Add salt and verjuice to your taste and serve them forth with the meat under and the herbs on top.
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To make a fraſye at nyght.
Take chekins heades, lyuers, gybernes, wynges, fete, and chop them in peces of helfe an ynche longe, and boyle them al together, and when the bꝛoath is almoſte ſoden away, chop a lyttle parſley, and put therto with vergis, & halfe a dyſche of butter, and ſo lette them boyle, and let it be tart ynoughe, and ſo ſerue it in.
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To make a frayse[§] at night.
Take chicken heads, livers, gibbets, wings and feet and chop them into pieces of half and inch long. Boil them all together and when the broth has almost [completely] boiled away chop a little parsley and add to this with verjuice and half a dish of butter and so let them boil and ensure it is sufficiently tart. Serve it thus.
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To make Shoes[§§].
Take a rumpe of beyfe and let it boyle an houre oꝛ two, and put therto a greate quantitye of cole woꝛtes, and lette them boyle together thꝛe houres, then putte to them a couple of ſtockedoues, oꝛ teales, feaſande, petriche, oꝛ ſuche other wylde foules, and let them boyle al together, then ceaſon them wyth ſalte, and ſerue them foꝛthe.
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To make Shoes..
Take a rump of beef and let it boil an hour or two and add to it a large quantity of cole worts [¤] and let them boil together three hours, the add a couple of stock-doves [¤¤] or teals, pheasant or partridge or any similar wild fowl and let them boil together then season them with salt and serve them forth.
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To make Poꝛraye.
Take Capon oꝛ hen, and eyther beyf oꝛ mutton to make the bꝛoath ſwete withal, and boyle theym all together tyll they be very tēder, thē take the capon oꝛ hen oute of the pot, & take out al his bones & bꝛaye hym in a moꝛter, with.ii poūde of almodes ouerblaunced, then wyth the bꝛoathe of youre Capon oꝛ Henne, ſtrayne them metely thicke, then putte it into a lyttle potte, and ceaſon it wyth a lyttle ſuger, ſanders, cloues, mace, and ſmall reyſons, to boyle hym, and ſerue hym vpon ſoppes,
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To make Purée.
Take capon or hen, and either beef or mutton to make the broth sweet. Boil them all together until they be very tender, then take the capon or hen out of the pot and remove all its bones and pound it [the meat] in a mortar with two pounds of blanched almonds. Then, with the broth of the Capon or Hen strain them until appropriately thick, then put this into a small pot. Season it with a little sugar, sandalwood [¶], cloves, mace, and small raisins. Bring to a boil and serve upon sops.
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To ſtewe bones oꝛ griſtels of biefe.
Take griſtels of beyfe, and ſtewe them as tender as ye canne . ſyxe houres ſo that there be no bꝛoathe lefte that ſhall ſerue you as that tyme , then putte a good boundell of roſemarye in a fayꝛe lynnen clothe , and a good quantite of mace in another clothe , and boyle them all together, then wꝛynge oute the iuice of the roſemarye, and mace vppon the fleche , and ceaſon it wyth ſalte , and ſo ſerue hym.
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To stew bones or gristles of beef.
Take the gristles of beef, and stew them as tender as you can, [for] six hours so that there be no broth left to serve at that time. Then put in a good bundle of rosemary in a fair linen cloth and a good quantity of mace in another cloth, and boil them all together. Then wring out the juice of the rosemary and mace upon the flesh and season it with salt and so serve it.
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Foꝛ to ſtewe Mutton.
Take a necke of mutton and a bꝛeſte to make the bꝛothe ſtꝛonge, and thē ſcome it cleane, and when it hath boyled a whyle take part of the bꝛathe, and putte it into an other pot and put therto a pounde of reyſons , and let them boyle tyll they be tender, then ſtrayne a litle bꝛead wyth the reyſons and the bꝛoth all together, then chop tyme, ſauery, and perſley wyth other ſmal herbes, and putte into the mutton then, putte in the ſtreyned rayſins wyth whole pꝛunes, cloues, and mace, peper, ſaffron, and a lytle ſalte, and yf ye lyſte ye maye ſtew a chikin withal oꝛ els ſparowes oꝛ ſuche other lyttle byꝛdes.
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For to stew Mutton.
Take a neck of mutton and a breast [of mutton] to make the broth strong and skim it clean. When it has boiled a while take part of the broth and put it into another pot and add a pound of raisins, and let them boil until they are tender, then strain a little bread together with the raisins and the broth. Then chop thyme, savory and parsley with other small herbs. Add these to the mutton then put in the strained raisins with whole prunes, cloves, and mace, pepper, saffron and a little salt. If you like, you may stew a chicken therein, or else sparrows or such other little birds.
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To ſtewe ſtekes of mutton.
Take a legge of mutton, and cot it in ſmall ſlices, and put it in a chafer, and put thereto a pottel of ale, and ſcome it cleane then putte thereto ſeuen oꝛ eyghte onions thyn ſlyced, and after they haue boyled one houre, putte thereto a dyſhe of ſwete butter, and ſo lette them boyle tyll they be tender, and then put therto a lyttle peper and ſalte.
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To stew steaks of mutton.
Take a leg of mutton and cut it into thin slices, and put it into a chafing dish, and add to it a pottle of ale and skim it clean. Then add to it seven or eight onions thinly sliced, and after they have boiled for an hour, put thereto a dish of sweet butter, and so let them boil until they are tender, and then put in a little pepper and salt.
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Foꝛ to make wardens in conſerue.
Fyꝛſte make the ſyꝛope in this wyſe, take a quarte of good romney, and putte a pynte of claryfyed honey, a pounde oꝛ a halfe of ſuger, and myngle all thoſe together ouer the fyꝛe , tyll tyme they ſeeth, and then ſet it to cole . And thys is a good ſirope foꝛ manye thinges, and wyll be kepte a yeare oꝛ two . Then take thy warden and ſcrape cleane awaye the barke , but pare them not, and ſeeth them in good redde wyne ſo that they bewel ſoked and tender, that the wyne be nere hāde ſoked into them, then take and ſtrayne them thꝛoughe a cloth oꝛ thꝛough a ſtrayner into a veſſel, then put to them of this ſyꝛope afoꝛeſayde tyll it be almoſt fylled, and then caſte in the pouders , as fine canel, ſynamon, pouder of gynger, and ſuch other, & put it in a boxes, and kepe it yf thou wylt, and make thy Syꝛope as thou wylt woꝛke in quantyte, as yf thou wylt woꝛke twenty wardens oꝛ moꝛe, oꝛ leſſe, as by experꝛence.
(?) )?( (?)
(?)
F I N I S.
Impꝛynted at London, in
Crede Lane , by John
Kynge, and Tho=
mas Marche.
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To make wardens in conserve.
First make the syrup this way, take a quart of good Romney [¶¶] [wine] and mix with it a pint of clarified honey, a pound or a half [pound] of sugar over the fire. [Heat] until they boil and then set aside to cool. And this is a good syrup for many things and will keep for a year or two. Then take the warden [pears] and scrape away the skins (but do not pare) and boil them in good red wine so that they are well soaked and tender and the wine is well soaked into them. Then strain through a cloth or through a strainer into a vessel then add the syrup until this is almost full. Then add powdered spices such as fine cassia, cinnamon, ground ginger, and any such other. Put it in boxes and keep it as long as you like. By experience, you can make sufficient syrup for twenty wardens or more.
(?) )?( (?)
(?)
F I N I S.
Imprinted at London, in
Crede Lane , by John
Kynge, and Tho=
mas Marche.
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