Epulario, or The Italian banquet wherein is shewed the maner how to dresse and prepare all kind of flesh, foules or fishes. As also how to make sauces, tartes, pies, &c. After the maner of all countries. With an addition of many other profitable and necessary things. Translated out of Italian into English.

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

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

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

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

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

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

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

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

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

To make a good deuised meat , or sauce .

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

To make broth of the flesh of wild beasts .

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

To make sauce for Veneson .

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

To make small pasties of Veneson or Goats flesh .

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

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

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

To make a Pie in a possenet or pipkin .

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

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

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

To make fish Pies .

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

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

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

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

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

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

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

To make Miraus of Spaine .

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

To dresse a Peacocke with all his feathers .

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

To rost a Kid with Garlike .

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

To rost a Kid otherwise without Garlike .

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

To rost a Pig .

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

To rost a Pullet .

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

To rost small birds .

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

To rost Thrushes and make sauce for them .

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

To rost Partridges after the Castilian manner .

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

To make Oliues of Veale or other flesh .

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

To make Collopes of Veale .

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

To make Liuerings of Veale or any other yong flesh .

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

To make a new dish called Tomascella .

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

To make Puddings of Hogges or Calues flesh .

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

To make good Sausseges .

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

To dresse a Calues or Oxe head .

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

To fry a Calues or Hogs braine .

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

To make a Pudding in a Calues maw .

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

To know if a Gammon of Bacon be good .

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

To seeth Tongues .

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

To make a broth for a boiled Pullet .

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

To make a new dish after the manner of Rome .

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

To rost or seeth a Pigeon without bones .

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

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

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

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

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

To make white meats after the manner of Catalonia .

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

To seeth Rice in flesh or Capons broth .

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

To make broth of leane flesh .

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

To make a kind meat of guts .

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

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

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

To make meat of Turneps .

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

To make broth of a Gourd .

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

To make yellow broth .

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

To make a kind of Leach .

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

To make a kind of made meat in flesh time .

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

To make a past or meat of floure .

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

To make meat of young Beanes with flesh or otherwise .

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

To fry pease with Bacon .

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

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

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

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

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

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

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

To make meat of grated bread .

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

To make a meat of yong Roses .

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

To make meat of Parsely .

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

To make meat of Fennell .

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

To make meat of Quinces .

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

To make broth of Bettonie .

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

To seeth Gourdes after the Catalonian fashion .

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

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

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

To make tenne dishes of broth .

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

To make white broth .

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

To make greene broth .

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

To make a deuised broth .

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

To make white pottage .

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

To make greene meat .

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

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

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

To make a deuised meat after the Romane manner .

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

The same another way .

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

To make golden sops .

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

To make a fried meat of Turneps .

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

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

To make tenne messe of white meat in Lent .

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

To seeth Rice pottage in Lent .

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

To make eight messes of Almond broth .

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

To make broth of Hempe-seed .

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

To make broth of pease .

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

To fry pease .

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

To make pottage of Beanes .

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

To fry Beanes in a pan .

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

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

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

To make a deuised meat of Almonds .

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

To make ten messe of a compound broth .

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

To make twelue messes of pottage of elder flowers .

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

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

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

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

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

To make a dish of hearbes without milke .

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

To dresse Gourds with Almond milke or with other milke .

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

To fry Gourdes or Pompeons .

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

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

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

To make pottage of Coleworts after the manner of Rome .

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

To dresse mushromes .

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

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

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

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

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

Another sauce .

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

Another sauce .

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

To make sauce of dry proins .

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

If you will make greene sauce looke in the chapter before , where it is set downe , follow the order therein prescribed .

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

To make a sauce called Persico .

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

To make sauce called the floures of broome .

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

To make sauce of grapes .

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

To make sauce of mulberies .

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

To make sauce of red or blacke Cherries .

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

To make sauce of Barberies .

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

To make iuice of Barberies to keepe all the Winter .

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

To make mustard .

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

To make mustard after the manner of Padoa .

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

To make mustard which may be carried in Bals.

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

To make a skie colour sauce in summer .

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

To make yellow sauce .

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

To make good garlike sauce .

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

To make garlike sauce in grape or Cherry time .

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

To make greene Veriuice .

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

To make veriuice of Fennel-seed .

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

To make sauce of yong Roses .

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

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

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

To dresse a Carpe .

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

To dresse Sturgion .

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

To dresse a Latus or shadow fish .

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

To dresse a Sangris or tooth fish .

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

To dresse a Base .

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

To dresse a glaucus or corbo grosso fish .

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

To dresse a Gilthead or gilden pole .

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

To dresse a Burt or Turbut .

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

To make sauce of vine branches .

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

To dresse a Dab .

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

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

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

To dresse a Treglie a kind of Barble .

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

To dresse a Goldstrike .

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

To dresse a Sapony another kind of Goldstrike .

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

To dresse Smelts .

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

To dresse a scorpion of the sea .

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

To dresse a sea Breame .

They are better fried or rosted then sodden .

To dresse a sea Trout .

It is good rosted or sodden as you will .

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

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

To dresse Macarell .

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

To dresse a Muler .

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

To dresse a Plaice .

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

To dresse a Besano an Italian fish .

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

To dresse a Dogfish .

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

To dresse Eeles .

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

To dresse a Mochie , an Italian fish .

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

To dresse a Sea Creuish .

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

To dresse Oysters .

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

To dresse Lampernes .

It will be fried with the iuice of an Orenge .

To dresse a shad or Pilchare .

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

To dresse Muskels or Cockles .

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

To dresse a Whiting .

Séeth them and eat them with white mustard .

To dresse a Pike .

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

To dresse a Barble .

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

To dresse a Grayling .

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

To dresse Corario marino , a kind of sea Breame .

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

To dresse a Creuisse .

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

To make Creuisses full of compound meat .

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

To dresse the fish called the Lion of the sea .

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

To seeth the Horne-becke or Pipe fish .

Stop their holes and dresse them likewise as aforesaid .

To dresse a Breame .

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

To dresse a Carpe .

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

To dresse Salmon .

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

To dresse Mugilis , in Italian Lasche .

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

To dresse a kind of Hering , in Italian Lattacini .

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

To dresse Ruvoglioni , an Italian fish .

Fry them also , and giue them the same sauce .

To dresse Bachie Cosalze , an Italian fish .

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

To dresse a Turdus .

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

To dresse Agoni diuers waies , an Italian fish .

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

To dresse a Cuttle fish .

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

To dresse Crabs .

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

To dresse a Pearch .

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

To dresse a Tench three waies .

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

To dresse a great Trout .

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

To dresse a Lamprey .

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

You may dresse it another way vpon a spit .

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

When they be little they should be broiled .

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

To dresse an Inke horne fish , in Latine Lolligo .

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

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

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

To dresse Schinale an Italian fish .

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

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

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

To dresse Trouts in manner of Carpes .

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

To make Botarge , a kind of Italian meat .

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

To dresse a Tonny .

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

To dresse a Tonny another way , changing your water .

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

To dresse a salt Eele .

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

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

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

To make Tarts in Lent and first of Creuisses .

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

To make Tarts of Eeles .

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

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

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

To make a Tart of Rice .

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

To make a Tart of red garden pease .

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

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

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

To make Marchpanes .

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

To make an Italian meat called Caliscioni .

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

To make Curds of Almonds in Lent .

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

To counterfet Lenten Cheese Curds .

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

To counterfeit Butter .

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

To counterfeit Egges .

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

To make Tartes of Chestnuts .

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

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

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

To make a greene Tarte after the manner of Bolognia .

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

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

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

To make Tart of Pompeons .

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

To make Tartes of Peares , Turneps , and Quinces .

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

To make a kind of meat called Migliacio .

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

To make Tartes of Elder flowers .

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

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

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

To make Tartes of red Cherries .

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

To make a fat Tarte with Rice .

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

To make a Tarte of Wheat floure .

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

To make a Tarte of meale .

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

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

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

To make a common Tarte .

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

To make Tartes or Pies with broth .

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

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

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

To make a Gealie of Creuisses which shall seeme aliue .

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

To make another faire Gealie .

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

To make Gealy of fish .

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

To make Gealie in a little basket .

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

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

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

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

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

To make fritters of Creame and Curds .

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

To make fritters of Sage and Bay-leaues .

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

To make fritters of Apples .

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

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

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

To frie Cheese in a pan .

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

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

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

To make fritters of bitter hearbes .

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

To make fritters of Rice .

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

To make fritters of Figges .

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

To make fritters of Fish .

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

To make fritters like fishes .

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

To make them another way .

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

To make fritters in another sort .

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

To make another sort .

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

To make fritters of Rice like little Pies .

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

To make fritters full of wind , or pust fritters .

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

To make them in another manner .

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

To frie Pistinachie Nuts .

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

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

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

To make a greene Pancake .

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

To make another Pancake of hearbes .

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

To dresse Egges another way .

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

To poche Egges .

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

To poche them in milke or wine .

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

To dresse and fill Egges .

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

To rost Egges vpon a gredyron .

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

To rost Egges on a spit .

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

To frie Egges .

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

To rost them in whote embers .

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

To seeth Egges with the shell .

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

To dress them after the manner of Florence .

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

Another kind of dressing them .

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

Another way .

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

To prepare Hogges grease .

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

To make wine of water .

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

To make sweet white Wine .

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

To make meat for Nightingales .

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

To make a composition of Pompeons or Mellons .

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

To make a Composition of Figs , very cordiall .

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

To make strong Vineger and quickly .

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

FINIS .